Vegan Spaghetti Recipe – Vegetarian Spaghetti

Prep: 0 mins – Cook: 20 mins – Total: 20 mins


  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 1/4 cup sofrito
  • 1 teaspoon adobo
  • 1/2 teaspoon sazon
  • 1 teaspoon oregano
  • 1 cup crushed tomatoes
  • 2 tablespoon tomato paste
  • 2 bay leaves
  • 1 cup vegetable broth
  • 1 bag Gardein Beefless Ground


  1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set aside.
  2. Add olive oil to a deep skillet or wok over medium heat. Once the oil is hot, add the sofrito and cook for 3 minutes.
  3. Then add, the adobo, sazon, oregano, crushed tomatoes, tomato paste, bay leaves, and broth. Stir to combine.
  4. Add in the vegan ground beef and combine it with the rest of the ingredients in the pan. Cover and cook for 3-4 minutes.
  5. Remove bay leaves. Add to combine the spaghetti with the vegan meat spaghetti sauce. Serve and top with chopped parsley, cilantro, nutritional yeast, or vegan parmesan cheese (optional)

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Kimchi Noodles Recipe


  • straight-to-wok udon noodles 300g
  • toasted sesame oil 1 tbsp
  • spring onions 6, shredded
  • green beans 160g, trimmed and halved
  • ginger thumb-sized piece, peeled and shredded
  • kimchi 4 tbsp, finely chopped
  • eggs (we used Clarence Court Burford Browns) 2
  • sesame seeds 1 tsp
  • soy sauce 1 tbsp
  • red chilli 1, finely sliced (optional)


  1. Put the noodles in a sieve over the sink and pour over a kettle of just-boiled water. Toss to separate the noodles. Leave to drain.
  2. Heat ½ tbsp of the oil in a wok or pan over a high heat, add most of the spring onions and all the green beans, and stir-fry for 2-3 minutes until the beans are just tender. Stir in the ginger and kimchi, and fry for another minute. Add the noodles and toss everything together for 2 minutes until the noodles are piping hot.
  3. Meanwhile, heat the remaining oil in a small non-stick frying pan, and fry the eggs until the edges are crispy and the yolks are cooked to your liking. Sprinkle over the sesame seeds and cook for 30 seconds more, spooning the oil and seeds over the eggs.
  4. Add the soy sauce to the noodles and toss. Top with the eggs. Spoon over any remaining seeds and oil, and top with the chilli, if using.

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Spinach Lentil Dal Recipe

Prep: 10 mins – Cook: 30 mins – Total: 40 mins


  • 3 tablespoons ghee (or coconut oil, but ghee will elevate)
  • 1 large onion, diced
  • 4 cloves garlic, rough chopped
  • 2 tablespoons ginger, finely chopped
  • 1 medium jalapeno, finely chopped (or 1serrano) this is mildly spicy, add more if you like.
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon black mustard seeds
  • 2 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 1 lb BABY spinach (fresh or frozen)
  • 15–20 fresh mint leaves
  • 1 teaspoon dried fenugreek leaves
  • 2 tablespoons water (if using fresh spinach)
  • —–
  • 3/4 cup water
  • —–
  • 1/2 cup plain yogurt (or vegan yogurt)
  • 3 –4 cups cooked black lentils (or aka caviar lentils, beluga lentils, or French green lentils)
  • 1 teaspoon salt, more to taste!


  • If cooking black lentils and basmati rice, start them first (see notes)
  • Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!
  • Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.
  • Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.
  • Serve with the basmati rice and naan bread!
  • Emerald Dal will keep up to 4 days in the fridge.

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Curried Lentil & Sweet Potato Bowl

PREP: 10 mins – COOK: 20 mins – TOTAL: 30 mins



  • 1 batch Coconut Curried Golden Lentils


  • 1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
  • 2 Tbsp coconut or avocado oil (see notes for oil-free*)
  • 1/4 tsp sea salt


  • 1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
  • 1 Tbsp oil or water
  • 1 pinch sea salt
  • 1/2 tsp curry powder (optional)


  • 1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)

FOR SERVING optional

  • 1 batch Cilantro Chutney
  • Thinly sliced red cabbage
  • Fresh cilantro
  • Lime wedges


  1. Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
  2. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  3. Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
  4. In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
  5. Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
  6. Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
  7. Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
  8. Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.

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Vegan Butter Chickpeas


  • 1 tbsp oil, can use vegan butter
  • 1 onion rough chopped
  • 2 cloves garlic rough chopped
  • 1 heaped tbsp curry powder
  • 3 cups veggie broth
  • 1 tsp hot sauce optional/to taste
  • 1/2 cup raw cashews or sunflower seeds
  • 1 small can tomato paste
  • 1 tsbp sugar optional. any sugar or agave will work
  • 1 tsp ground ginger or 1 cm fresh
  • 1 pinch salt
  • 1 can chickpeas
  • 3 handfuls spinach


  1. Saute garlic and onion in a pot over medium heat in the oil. Add the spices and hot sauce to warm through. Cook for 2 mins, stirring frequently.
  2. Add the other ingredients except the tomato paste, spinach and chickpeas and bring to a boil, then reduce to a simmer. Simmer for 10 mins until cashews are soft.
  3. Add the tomato paste and cook for another 2 mins, stirring to combine.
  4. Cool slightly then pour into a high powdered blender and blend on high for 2 mins.
  5. Return the sauce to the pot and add in the drained can of chickpeas
  6. Simmer for 5 mins until chickpeas are hot. Stir in spinach to just wilt.
  7. Serve with rice or naan

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Celery Root Fennel Soup

PREP: 20 mins – COOK: 40 mins – TOTAL: 60 mins


  • 2 Tbsp butter
  • 2 cups thinly sliced onions (sliced across the grain)
  • 4 cloves garlic, sliced
  • 2 medium fennel bulbs, thinly sliced
  • 2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced
  • 1 medium russet potato, peeled and thinly sliced
  • 2 bay leaves
  • 7 cups chicken stock
  • 2 1/2 teaspoons kosher salt (less or more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup whipping cream
  • Fennel fronds for garnish


  1. Cook Onions: Melt butter in a large (6-8 quart) thick-bottomed pot on medium high heat. Stir in the onions and cook until softened, about 4 to 5 minutes.
  2. Add the garlic and the sliced fennel: lower the heat to medium and cook for 10 to 12 minutes or until softened.
  3. Add the sliced celery root, sliced potato, 2 bay leaves, stock and salt: Increase heat to high, bring to a simmer, reduce heat to low, and maintain a simmer, partially covered for another 10 to 12 minutes, until all of the vegetables are soft enough to purée.
  4. Purée the soup: Either working in batches with a standing blender (do not fill blender bowl more than a third full at a time), or with an immersion blender, purée the soup until smooth. (Note that an immersion blender will take several minutes longer than a standing blender to purée the soup to smoothness.)
  5. Stir in cream and black pepper. Adjust salt to taste: Garnish with fennel fronds.

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Zucchini Macaroni and Cheese

Prep: 20 mins – Cook: 15 mins – Total: 35 mins


  • 400g macaroni
  • 75g butter
  • 3 tbsp plain flour
  • 1 small brown onion finely diced
  • 1 clove garlic crushed
  • 1 tsp dijon mustard
  • 150ml cream
  • 500ml milk
  • 1 1/2 cup cheese plus extra 1/2 cup for topping
  • 1/4 cup parmesan cheese
  • 150g zucchini grated
  • salt and pepper
  • 1/3 cup breadcrumbs
  • Parsley to serve (optional)


  1. Preheat your oven to 190c and lightly grease a large baking dish
  2. Cook pasta according to the packet instructions in a large pot, making sure to cook al dente and draining the water as soon as it has cooked through.
  3. Meanwhile make the béchamel by melting the butter over a medium low heat. Add in the diced onion and garlic and cook through until softened. For around 3-4 minutes
  4. Add in the flour and whisk quickly cooking off for around 1 minute
  5. Slowly add in the cream and continue to whisk so no lumps form and continue to do this with the milk. This process will take around 5-10 minutes.
  6. When the sauce has thickened, add in the cheeses, zucchini, mustard and season with salt and pepper and simmer until the cheese has melted, stirring to make sure the mixture does not catch.
  7. Add the cheese sauce to the drained macaroni and stir through. Transfer to your baking dish and top with the breadcrumbs and cheese.
  8. Bake for around 10-15 minutes until these cheese has melted on the top and turns slightly golden.
  9. Cool slightly, sprinkle with parsley if using and serve.

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Oven Roasted Egg Plant Slices

Prep: 5 mins – Cook: 30 mins – Total: 35 mins


  • 2 medium Eggplant (~1 lb each)
  • 1/4 cup Olive Oil
  • 1/2 tsp Sea salt
  • 1/2 tsp Garlic powder
  • 1/4 tsp black pepper


  1. Preheat the oven to 400 degrees F (204 degrees C).
  2. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
  3. Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
  4. Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

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Vegetarian Tacos with Avocado Sauce

Prep: 13 mins – Cook : 20 mins – Total: 15 mins


  • 1 small Japanese eggplant, chopped into 1-inch pieces
  • 1 cup chopped summer squash
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup cherry tomatoes, sliced
  • extra-virgin olive oil, for drizzling
  • 6 tortillas
  • 1 cup cooked black beans, drained and rinsed
  • 1 avocados, diced
  • chopped cilantro
  • 1 serrano pepper, sliced, optional
  • crumbled cotija cheese, optional
  • sea salt and freshly ground black pepper

Avocado Tomatillo Sauce

  • 1/3 cup tomatillo salsa
  • 1/4 cup pepitas
  • 1/2 avocado
  • handful of spinach
  • 2 tablespoons extra-virgin olive oil
  • lime juice, to taste
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
  2. Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
  3. Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

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Vegan Quesadilla Recipe – Cheesy Vegan Quesadillas – Vegan Quesadilla No Cheese

Prep 15 mins – Cook 15 mins – Total 30 mins


Mexican Cheese

  • 1 1/2 cups raw cashews
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 6 tablespoons mild salsa

The rest

  • 1 15-oz can black beans, drained and rinsed (1 1/2 cups)
  • 1 small zucchini, chopped small
  • 1 small yellow summer squash, chopped small
  • 2 small tomatoes, chopped small
  • 3 mushrooms, chopped small or sliced
  • 8 tortillas (8-10 inch size), whole grain, gluten free or white if preferred*


Mexican Cheese

  • In a food processor, add the cashews and process for 3-4 minutes until they start to get buttery. This will take 3-4 minutes, so be patient! (see photos above for reference)
  • Add in the nutritional yeast, spices, salt and salsa, and process again until smooth and creamy. If it seems too dry, add a little more salsa. Set aside.

Assemble and Cook the Quesadillas

  • Heat up a large skillet over medium heat. Lightly spray with oil, or put a little vegan butter in the pan and spread it around. (May omit both for oil free)
  • Spread some of the Mexican cheese (about 1/3 cup) on a tortilla, and sprinkle with desired amounts of black beans and vegetables. Add another tortilla on top and pat it down.
  • Carefully place the quesadilla in the pan, and cook for 2-3 minutes until golden brown. Very carefully flip it over and cook on the other side until nice and golden. Remove from skillet and cut into quarters. Repeat these steps with remaining tortillas and ingredients.
  • Serve warm with more salsa and/or vegan sour cream.

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