Vegan Recipes: 57 Easy Vegan Recipes for Beginners

By Katy R. Blanchard

Vegan Recipes: 57 Easy Vegan Recipes for Beginners

Preparing vegan meals is not as difficult as you might think.  These delicious vegan recipes were designed to be healthy, yet easy to prepare.

This book contains a total of 57 tasty recipes:

• 12 vegan breakfast recipes
• 12 vegan lunch recipes
• 12 vegan dinner recipes
• 12 delicious vegan desserts
• 9 great vegan snacks

Your family will just love these scrumptious meals!

The vegan diet is not about starving or depriving yourself of enjoyable foods.  Instead, this is an incredibly healthy way of eating that focuses on enjoying delicious natural ingredients.  You will discover just how delicious when you try the recipes in this book!

The vegan meal plan is great for weight loss or as the foundation for those seeking a healthy vegan lifestyle.

Click on the book cover for a list of recipes and a sample of the first several pages.

• Language: English
• Publisher: Katy R. Blanchard
• Release date: Sep 14, 2019
• ISBN: 9781393817543

Book preview

Introduction

There are many reasons why people to choose the vegan lifestyle.  It is certainly better to eat food based on plants than to keep eating the usual animal and sugary foods.  Health and energy can only be obtained through a healthy and nutritious diet loaded with vitamins, minerals and fibers.

However, veganism doesn't mean you can only eat fruits and salads. The food range is wide nowadays and the combinations are endless. All you need to master are a few very basic cooking skills and recipes.  Then, you’ll be set for a new eating lifestyle that will eventually lead to improved general health, a well functioning body, better looking skin, healthier gums, a better functioning heart and reduced risk of diabetes.

I’ve tested all the recipes in this book and they are truly nutritious and delicious!

So let’s get started...the vegan recipes begin on the next page!

12 Breakfast Recipes

Scrambled Tofu with Bell Peppers

Avocado Toast with Roasted Bell Peppers

Roasting vegetables is a good way to enhance their natural flavors and sweetness and from all the vegetables out there, bell peppers are surely one of the most delicious. This breakfast dish is easy to make and you can use shortcuts too. For instance, you can buy canned bell peppers. However, sun-dried tomatoes are good too for this recipe.

Cook time: 20 minutes

Servings: 4-6

Ingredients:

6 slices sandwich bread, crust removed

1 ripe avocado, peeled

2 tablespoons lemon juice

2 tablespoons chopped parsley

1 garlic clove, minced

2 tablespoons chopped chives

2 tablespoons olive oil

6 slices roasted bell pepper

Salt, pepper to taste

Directions:

In a bowl, mix the avocado flesh with the lemon juice and mash it well with a fork. Add the minced garlic, chopped parsley and chives, as well as the olive oil. Mix well, season with salt and pepper and set aside.

Place the bread in a toaster and bake it until golden brown and crisp on both sides. Remove the bread from the toaster and top it with the avocado paste. Add 1 slice of bell pepper on top and serve the dish fresh. Replace the bell pepper with sun-dried tomato or the bread with a grilled Portobello mushroom for another version of this recipe with completely new flavors.

Mushroom and Aromatic Herbs Quiche

Similar to a tart, quiche is a quick way of transforming vegetables into a delicious meal. This version has no crust and that makes it even easier to make. It has instead plenty of flavors and some delicious aromatic herbs.

Cook time: 50 minutes

Servings: 4-6

Ingredients:

15 oz silken tofu

1/4 cup cornstarch

1 cup soy or almond milk

1/2 cup cashew nuts, soaked over night

1 tablespoon agave syrup

1 leek, sliced

1 red bell pepper, cored and chopped

1 pound mushrooms, trimmed and chopped

2 tablespoons olive oil

1/4 cup pine nuts

Salt, pepper to taste

Directions:

Grease a 9-inch round pan with oil and flour it slightly. Set it aside.

Combine the tofu with the cornstarch, almond milk, agave syrup and soaked cashews in a blender and process 2-3 minutes until creamy and smooth. Set aside.

Heat the olive oil in a large skillet and stir in the leek. Cook for 2 minutes until softened then add the red bell pepper and mushrooms. Cook for 10 minutes until most of the liquid has evaporated then remove from heat and add a pinch of salt and pepper. Let it cool down slightly then stir in the tofu mixture you made earlier.

Pour the quiche batter into the prepared pan, top with the pine nuts and bake in the preheated oven at 350F for 40 minutes or until it looks set and the edges are golden brown.

When done, let