easy vegan recipes

This stir-fry sauce is not your usual boring teriyaki. It's a little spicy, a little sweet, and completely delicious! It's also vegan, so it's perfect for vegan stir-fry dishes. It's quick and easy to make—great for busy weeknight meals that the whole family will enjoy. It stores well in the refrigerator, too, so you can use it over and over again for even more quick dinners.

While sweet chili sauce is one of my favorite sauces, the store-bought versions all seem to be missing something. So I made my own sauce!

Stir-fries are one of my favorite ways to make a quick dinner that's also delicious, especially on busy weeknights. This version is made with Udon noodles, carrots, sugar snap peas, mushrooms, and a slightly sweet and spicy peanut sauce. But one of the great things about stir-fries is that they're flexible. Use different noodles, vegetables, or sauce, and it will still taste great!

If you want to try other vegetables in your stir-fry, choose ones that will hold up well and don't release a lot of moisture during cooking. Some other vegetables that are great for stir-fries include red bell peppers, broccoli, cabbage, green beans, water chestnuts, and baby corn. For another sauce option, try my vegan sweet chili stir-fry sauce.

Stir-fries are my go-to meals on busy weeknights because they're quick, easy, fairly healthy, and most importantly, delicious. They're also easily adaptable depending on what veggies or proteins you happen to have on hand. In this recipe, I'm using tofu, red cabbage, and broccoli with a sweet chili sauce, but feel free to swap out anything you want to make it your own.

The tofu can be baked or pan-fried depending on your preference. Baking will save you some time since you can prepare your sauce and fry your vegetables while the tofu is baking. And your tofu will still come out with a nice golden color and a bit of crunch. But for even more crispiness and a deeper golden color, pan-frying your tofu might be a better option.

This is the perfect creamy peanut sauce for stir-fries: a little sweet, a little spicy, and totally delicious! This easy recipe is inspired by Thai peanut sauce. It uses sriracha for a little bit of heat and soy sauce and rice vinegar for more flavor. But it's vegan, so there's no fish sauce. And there's also no coconut milk, so it's easy to make in small batches for stir-fries.

If you're using a natural peanut butter that needs to be refrigerated, you will likely need to heat the sauce a bit to get the peanut butter to blend with the other ingredients. However, if you're using traditional peanut butter and it blends easily for you, the sauce can be eaten without heating it.

New York has its cheesecake, but here in South Florida, we have Key lime pie. It's a fairly simple pie to make, with a graham cracker crust and a filling made from sweetened condensed milk, Key lime juice, and eggs. I developed this vegan version to be as authentic as possible, so everyone can experience a taste of the Florida Keys.

This Key lime pie recipe is made vegan with sweetened condensed coconut milk, non-dairy Greek yogurt, cornstarch to thicken the filling, and a pinch of turmeric for color.

Pumpkins are arguably one of the main reasons that so many people believe fall is the best time of year. This creamy soup is one of my reasons, anyway! It's made with simple, fresh ingredients, and just the right balance of spices to enhance, but not overpower, the natural flavors of the carrot, pumpkin, and ginger. Cashews provide a rich creaminess, as well as a slightly sweet, earthy flavor. It's easy to make, and 100% vegan!

This pumpkin soup recipe is perfect for a chilly night, or for Thanksgiving dinner. Serve it as a main course with garlic bread or plain, crusty bread, or as an appetizer. For more vegan Thanksgiving ideas, check out my full menu of Thanksgiving recipes.

You may have noticed it's not easy to find graham crackers in grocery stores that are both dairy-free and made without honey. But don't worry! These homemade graham crackers are super easy, delicious, and 100% free from animal products!

Full of flavor and topped with (optional) crunchy cinnamon sugar, these graham crackers are the perfect base for s'mores. Just be sure to top them with vegan chocolate and vegan marshmallows (like Dandies). You can also crumble them up into graham cracker crumbs and use them in a graham cracker crust for a vegan cheesecake, or chocolate mousse pie crust. Or grab some non-dairy ice cream and make a sandwich with them. Of course, they're yummy on their own, too!

These English muffins are my new breakfast favorite! They have all the flavor plus the nooks and crannies of the ones you remember, but with none of the dairy (or preservatives). Serve them with vegan butter and jam, or make a breakfast sandwich with Just Egg and a slice of vegan cheddar.

English muffins are, as the name suggests, English, although in the UK, they're just called "muffins." In the late 19th century, British immigrant Samuel Bath Thomas introduced them to Americans, eventually creating Thomas' English Muffins.

This Tex-Mex baked potato takes the concept of a classic loaded baked potato and crosses it with lots of Tex-Mex ingredients and flavors: black beans, tomato, corn, jalapeños, cilantro, sour cream, and cheddar cheese. The tastes all complement each other so deliciously that this will become your new favorite vegan side dish!

This baked potato is perfect for parties, game-day gatherings, and even holidays like Thanksgiving and Christmas. But I'm happy to have it on my dinner table any time of year.

Potato skins are a classic American appetizer that are loved by almost everyone. But with cheddar, bacon, and sour cream, they're not exactly vegan-friendly. In this recipe, I'm using store-bought vegan cheddar and sour cream along with sun-dried tomatoes so you can enjoy this delicious dish right at home.

I love making these potato skins for parties, game-day gatherings, or casual everyday snacks. They're great for groups of people because they're a finger food that doesn't require utensils. If you need more ideas for vegan party snacks, try my spinach and artichoke dip, jalapeño poppers, mozzarella sticks, or cashew queso dip.