As we are stepping into the new year, we might be looking to start some of our New Year resolutions! If you are looking to start the new year with a healthier lifestyle and are not sure how to get started, here are 9 vegan recipes for the busy individual!
If you are looking for other ways to live healthier you can check out: Healthy Choices on First Dates
One-pot Kale, Mushroom, and Garlic spaghetti
300 Grams of Spaghetti
Sliced mixed Mushrooms
2 large kale leaves
2 cloves of garlic
2-3 tablespoons olive oil
Salt & Pepper
1. Fill a large pot with water and cook the spaghetti so it is al dente. Drain the spaghetti and set aside.
2. Fill the pot with water again and boil the kale for 5 minutes and drain then set aside.
3. Now add 2 tablespoons of olive oil to the same pot and saute the mushrooms until they are golden brown. The mushrooms will first release a lot of liquid, keep cooking them until all the liquid is gone and they start to turn golden at the edges.
4. Add the minced garlic clove to the pan and cook for 2-3 minutes. Add the kale, spaghetti, and 1 more tablespoon of olive oil and toss so everything is warm and thoroughly coated. Season with salt and pepper and serve.
Thai Coconut, Broccoli, and Coriander soup
1/3 cup store-bought green curry paste
1 (13.5-ounce) can coconut milk
3 cups water
Sea salt and cracked black pepper
1 pound broccoli florets, chopped
3 cups baby spinach leaves, plus more to serve
2 cups cilantro leaves
2 scallions, shredded
Store-bought crispy shallots or onions, to serve
1.Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant.
2.Add the coconut milk, water, salt, and pepper and bring to a boil.
3.Add the broccoli, cover, and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.
4.Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions, and shallots.
Chocolate chip, Peanut Butter, Oat, and Banana Cookies
Old Fashioned Oats
Natural Peanut Butter
Vegan Chocolate Chips
1. Combine the Ingredients
Place the bananas in a bowl and mash them with a potato masher or the back of a wooden spoon. Once the bananas are mashed, add the oats and peanut butter, stirring until everything is well combined. Fold in those chocolate chips
2. Bake the Cookies
Once the cookie batter is made, drop spoonfuls of batter onto a parchment-lined baking sheet. Bake for 10-12 minutes until they are golden brown on the outside with a thin crust. Let to cookies cool for 5 minutes before transferring them to a wire cooling rack to cool completely.
Vegan Banana Ice Cream
4 ripe bananas, sliced and frozen
Place frozen banana slices in a food processor and blend until smooth.
Initially, the mixture will be a bit crumbly but if you persevere it will change into smooth and super creamy banana ice-cream. If you are after a soft serve, consume immediately. Otherwise, place smooth banana mixture in a freezer-friendly box and freeze until solid. Let it thaw for a few minutes before scooping.
Salsa de Arbol
3-Tbsp. extra-virgin olive oil
3-dried chiles de árbol, seeds removed, chopped
2-garlic cloves, finely grated
1-14.5-oz. can dice fire-roasted tomatoes
2-Tbsp. fresh lime juice
1. Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high and cook, stirring occasionally until most of the liquid has evaporated and tomatoes are very tender about 15 minutes.
2. Season tomato mixture with salt. Using a potato masher, mash until the consistency of chunky salsa. Let cool, then stir in lime juice.
Vegan Chocolate Crunch Cup
Vegan Chocolate Chips
- Line a muffin pan with non-stick cupcake liners.
- Stir 1 1/2 cups vegan chocolate chips and 2 tsp coconut oil together on low heat until melted.
- Remove from heat and stir in 3/4 cup Rice Krispies.
- Distribute mixture evenly into liners. Put in refrigerator until firm.
Creamy Vegan Bean and Aubergine Casserole
A can of Cannellini Beans
A can of Chickpeas
1 Teaspoon dried Chili Powder
1.5 Teaspoons Smoked Paprika,
1 Tablespoon Tomato Paste,
2 Cans Chopped Tomatoes,
1 Tablespoon Tahini,
Salt and Pepper
- Chop the aubergine into cubes about 1/4 inch in diameter. Saute in a large frying pan over medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated.
- Add the tomato paste, chopped tomatoes, and tahini then stir and simmer for 5-7 minutes. Stir until everything is completely heated through.
- Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.
8 oz. vegan spiral or bowtie pasta
1 cup vegan Italian dressing
Assorted chopped vegetables
- Cook the pasta according to the instructions on the package. Strain and let cool.
- Combine all the ingredients in a large bowl and mix well.
- Chill in the refrigerator and serve cold.
unsweetened non-dairy milk
salt – can be optional
- Start with making the vegan buttermilk by combining the plant milk with lemon juice in a bowl and let rest for 10 minutes.
- Now add vanilla to the milk.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour in the non-dairy milk and vanilla. Whisk until well blended
- Once flipped, let pancakes cook for another 2 – 3 minutes.
- Transfer pancakes to a wire rack to cool, or serve right away.
Here is another recipe you can try: Candied Carrots
You have your recipes! Bon Appetit! Tell us how you did with these vegan recipes.