Vegan, Vegetarian & Plant Based Recipes

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Vegan, Vegetarian & Plant Based Recipes If YOU LIKE VEGAN RECIPES SHARE IMAGES WITH FRIENDS

Excuse me if I still love food with “flavor”… This group is about inspiring people and sharing their plant based or vega...
09/08/2026

Excuse me if I still love food with “flavor”… This group is about inspiring people and sharing their plant based or vegan recipes so I’m going to keep sharing. If it’s not something you like, keep scrolling. Nothing wrong with that! 😘
Quinoa cooked in vegetable broth, mushrooms fried in grapeseed oil, and collard greens cooked in vegetable broth as well.

09/08/2026

🥒🧀 Vegan Zucchini-Crusted Grilled Cheese Sandwiches

Crispy • Cheesy • Plant-Based • Healthy Comfort Food

Servings: 2 sandwiches
Prep Time: 15 minutes | Cook Time: 15 minutes

🛒 Ingredients
2 medium zucchini, grated and squeezed very dry
2 tablespoons ground flaxseed
3 tablespoons vegan breadcrumbs
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and black pepper, to taste
4 slices vegan bread
4 slices vegan cheese
1 tablespoon olive oil or vegan butter
👩‍🍳 5 Easy Steps

1. Prepare the Zucchini Mixture
Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. In a bowl, combine the zucchini, ground flaxseed, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

2. Cook the Zucchini Crust
Divide the mixture into four thin, bread-sized patties. Heat a lightly oiled skillet over medium heat and cook each patty for 3–4 minutes per side, until golden brown and crispy.

3. Assemble the Sandwiches
Place a slice of vegan cheese between two zucchini crusts, or layer the zucchini patties onto slices of vegan bread with the cheese in the center for a heartier sandwich.

4. Grill Until Golden
Lightly brush the outside with olive oil or vegan butter. Cook in the skillet for 2–3 minutes per side, until the bread (if using) is crispy and the vegan cheese is melted.

5. Slice & Serve
Let the sandwiches cool for 1 minute, then slice in half and serve warm with your favorite dipping sauce or a fresh salad.

I made this up 40 minutes ago and my house has never smelled better Crumbled veggie patties, sautéed onion, garlic, and ...
09/08/2026

I made this up 40 minutes ago and my house has never smelled better
Crumbled veggie patties, sautéed onion, garlic, and potato, all rolled up in tender cabbage leaves and simmered in a simple tomato sauce. Fully improvised, fully vegan, and honestly turned out incredible. Comfort food doesn't need a fancy recipe — just good instincts and what's in your kitchen
Fully plant-based
Made with pantry staples
Comfort food, no rules
Question
Ever made a recipe up on the fly that turned out better than planned?
Ingredients

2 incredible burger patties (or comparable), crumbled
1 white onion, diced
1 small head of cabbage
2 tbsp minced garlic
1 can tomato paste

Secret to crispy falafel? Don't use canned chickpeas The ultimate falafel experience. Fresh herbs, dried chickpeas and w...
09/07/2026

Secret to crispy falafel? Don't use canned chickpeas
The ultimate falafel experience. Fresh herbs, dried chickpeas and warm spices come together. Not canned! Soaked chickpeas blended with parsley, cilantro, cumin and coriander, fried to a deep golden, crispy outside, tender inside. serve in pita with tahini, or just as a snack
Herbaceous and delicious
Crunchy outside, soft inside
Classic Middle Eastern food
Question:
Pita, salad bowl or straight off the plate – how do you eat your falafel?
Vegan Sausage Links with Herbs
Ingredients

1.5 cups cooked white beans (navy or cannellini), well-drained
0.5 cup finely chopped onion
0.5 cup finely grated carrot
0.5 cup finely chopped spinach or kale

Secret to crispy falafel? Don't use canned chickpeas The ultimate falafel experience. Fresh herbs, dried chickpeas and w...
09/07/2026

Secret to crispy falafel? Don't use canned chickpeas
The ultimate falafel experience. Fresh herbs, dried chickpeas and warm spices come together. Not canned! Soaked chickpeas blended with parsley, cilantro, cumin and coriander, fried to a deep golden, crispy outside, tender inside. serve in pita with tahini, or just as a snack
Herbaceous and delicious
Crunchy outside, soft inside
Classic Middle Eastern food
Question:
Pita, salad bowl or straight off the plate – how do you eat your falafel?
Fresh Herb Falafel
Ingredients

1.5 cups dried chickpeas, soaked overnight (not canned)
1 small onion, roughly chopped
4 garlic cloves
1 cup fresh parsley, roughly chopped

This is a hug filled curry bowl. Coconut milk, warming curry spices, soft sweet potatoes and filling chick peas. Simply ...
09/07/2026

This is a hug filled curry bowl.
Coconut milk, warming curry spices, soft sweet potatoes and filling chick peas. Simply comfortable. Vegan, made with healthy ingredients, and even better the next day Great for a warm weeknight dinner or simple meal prep.
100% vegan and plant-based
Coconut Cream Curry Sauce (Meal Prep Friendly)
Here is the question:
Serve over rice or naan, or just eat right out of the bowl?
Vegan Sweet Potato & Chickpea Curry
Ingredients

2 large sweet potatoes, peeled & cubed
1 can (15 oz) chickpeas, drained & rinsed
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp grated fresh ginger

The veggie burger that actually sticks together on the grill 🍔🌱The strongest veggie burger patty with black beans, sauté...
09/07/2026

The veggie burger that actually sticks together on the grill 🍔🌱
The strongest veggie burger patty with black beans, sautéed veggies, olives and a mix of seasonings. The secret? Freeze for 20 mins before cooking – it firms them up so they don’t fall apart, whether you grill, bake or air fry. Packed with flavor Simple meal prep Honestly better than most store bought patties. Packed with veggies
✅ Freezer trick = no breakage
✅ Grill, bake, air
Question:
How do you cook yours, grill, oven or air fryer? 👇
Black Bean Veggie Burgers Ingredients
2 15 oz cans black beans, drained and rinsed 0.5 cup diced onions 0.5 cup diced carrots
0.5 cup diced mushrooms 0.3 cup chopped black olives

09/07/2026

🥗 Vegan Crispy Chickpea & Sweet Potato Bowl

A deliciously crispy and colorful vegan bowl loaded with roasted sweet potatoes and crunchy chickpeas, seasoned with smoky spices. It’s hearty, satisfying, and perfect for a wholesome meal! 🌱🍠✨

🧾 Ingredients

For the Bowl:

2 cups (300 g) sweet potatoes, peeled and cubed
1 can (400 g) chickpeas, drained and rinsed
2 tbsp (30 ml) olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Vegan feta, for topping
Fresh herbs, such as parsley or chives

For the Hot Honey:

2 tbsp vegan hot honey
Optional: a pinch of red pepper flakes
👩‍🍳 Method
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the chickpeas dry with a clean towel to help them become extra crispy.
Add the sweet potatoes and chickpeas to a bowl. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
Spread everything in a single layer on the prepared baking sheet.
Roast for 25–35 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are golden and crispy.
Divide the roasted sweet potatoes and chickpeas between serving bowls.
Add vegan feta and drizzle generously with vegan hot honey.
Finish with fresh herbs and an extra pinch of red pepper flakes if you like a little more heat. 🌱🔥

This broth will make all other ramen taste bad 🥜🔥Creamy coconut milk + rich peanut butter + a dash of spice = the cozy b...
09/07/2026

This broth will make all other ramen taste bad 🥜🔥
Creamy coconut milk + rich peanut butter + a dash of spice = the cozy bowl you didn’t know you needed. Vegan. Ready in less than 30 minutes. Full of garlicky, gingery flavor in every bite. Top it off with crunchy peanuts, fresh cilantro and a squeeze of lime for the perfect touch 🍜✨
✅ 100% plant-based Coconut creamy peanut broth ✅Ready in 30 min Question
Mild, medium or “make my nose run” hot? 🌶️👇
Vegan Spicy Thai Peanut Ramen INGREDIENTS
2 teaspoons of olive oil
3 cloves garlic, chopped
1 tsp grated ginger root
1 teaspoon green curry paste
4 cups vegetable stock, divided

09/07/2026

☕🍪 Vegan Biscoff Tiramisu

Creamy • No-Bake • Dairy-Free • Irresistibly Delicious

Servings: 9
Prep Time: 25 minutes | Chill Time: 4 hours (or overnight) | Total Time: 4 hours 25 minutes

🛒 Ingredients
For the Coffee Biscoff Soak
1 cup brewed coffee or strong espresso, cooled
¼ cup Biscoff spread (cookie butter)
1–2 tablespoons maple syrup (optional)
For the Creamy Filling
1 can (400ml) full-fat coconut milk or thick coconut cream
½ cup raw cashews, soaked for at least 4 hours and drained
¼ cup powdered sugar (adjust to taste)
1 tablespoon vanilla extract
¼ cup Biscoff spread
2 tablespoons lemon juice
¼ teaspoon salt
2–4 tablespoons unsweetened almond or oat milk (if needed for blending)
For Assembly
1 package vegan ladyfingers or Biscoff cookies (24–30 cookies)
Unsweetened cocoa powder, for dusting
Optional Garnish
Crushed Biscoff cookies
Vegan chocolate shavings
Whole Biscoff cookies
Melted Biscoff spread for drizzling
👩‍🍳 5 Easy Steps

1. Make the Coffee Soak
Brew the coffee or espresso and let it cool slightly. Stir in the Biscoff spread until completely melted. Add maple syrup if you prefer a sweeter dessert. Set aside to cool completely.

2. Blend the Filling
In a high-speed blender, combine the coconut milk, soaked cashews, powdered sugar, vanilla, Biscoff spread, lemon juice, and salt. Blend until completely smooth and creamy. Add a splash of almond or oat milk if needed to reach a silky consistency.

3. Assemble the Tiramisu
Quickly dip each vegan ladyfinger or Biscoff cookie into the cooled coffee mixture. Arrange a single layer in the bottom of an 8x8 or 9x9-inch dish. Spread half of the creamy filling over the cookies. Repeat with another layer of dipped cookies and finish with the remaining filling.

4. Chill
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, until firm and the flavors have blended together.

5. Garnish & Serve
Just before serving, dust generously with cocoa powder. Top with crushed Biscoff cookies, vegan chocolate shavings, whole cookies, or a drizzle of melted Biscoff spread for an extra indulgent finish.

💡 Tips
Dip the cookies quickly to prevent them from becoming soggy.
Overnight chilling creates the best flavor and texture.
Use chilled coconut cream for an even richer filling.
Store covered in the refrigerator for up to 4 days or freeze for up to 1 month.
🥗 Approximate Nutrition (Per Serving)
Calories: ~390
Protein: ~5g
Carbohydrates: ~34g
Fat: ~27g
Fiber: ~2g

This rich, creamy Vegan Biscoff Tiramisu combines coffee-soaked cookies with a luscious cookie butter filling for the ultimate dairy-free dessert that's perfect for any occasion. ☕🍪🌱

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Chicago, IL
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