easy vegan recipes

This vegan tofu ricotta is light, creamy, and comes together in 10 minutes flat! It's delicious in all kinds of Italian recipes from lasagna to baked ziti, but it's also great for ricotta toast or as a dip.

Ricotta cheese is a must-have for so many Italian recipes, from cannelloni to cannoli, and this tofu ricotta has become my go-to for enjoying all those recipes—vegan!

I tested lots of different base ingredients for this recipe, including cashews, almonds, and sunflower seeds. Ultimately, tofu was the best at recreating the mild flavor and light, slightly crumbly texture of traditional ricotta cheese. That also makes this recipe completely nut-free and perfect if you have any nut allergies in your household.

This vegan spinach and artichoke dip is creamy, cheesy, indulgent, and tastes just like the original. No one will know there's no dairy! It's perfect for parties, game day, or any time you feel like having a guilt-free treat.

Spinach & artichoke dip is a snack that's known for being so delicious, but not so healthy. But with this vegan and gluten-free dip, you get the best of both worlds! Replacing the cheesy dairy with cashews creates a version that tastes indulgent, but is so much lighter!

This vegan dip is a party favorite with tortilla chips, pita chips, or whole wheat crackers. Whenever I serve it to guests, I am met with both shock that there's no dairy, and constant requests for the recipe.

These fried oyster mushrooms are a classic street food snack that is sold throughout Taiwan's famous night markets.

You can have your pancakes and eat them too, because not only are these pancakes vegan, protein-packed, and easy to make, they're also delicious!

This vegan pizza mozzarella is going to change your mind about vegan pizza. Not only does it taste amazing, but it's also super quick and easy to make! No melting, heating over a stove, or anything other than just a blender and your oven.

Coquito is a traditional Puerto Rican Christmas drink made with coconut milk, condensed milk, and rum; infused with warm hints of cinnamon and vanilla. In this vegan version, we swap the dairy with condensed and evaporated coconut milk, replicating the sweet flavor and rich, creamy texture.

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 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.

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.