easy vegan recipes

Smashed potatoes, where have you been all my life? Fluffy inside and crispy outside, filling but also snackable, these have become a go-to in my kitchen. I tried a few recipes that were on the bland side, so I upped the flavor level with garlic, rosemary, vegan parmesan, and vegan butter. And they are sooo good!

This garlic bread recipe is the vegan version of the classic that many of us remember and love. It's a sliced, pull-apart baguette with grated garlic and chopped fresh parsley, topped with my vegan parmesan. You can also put some slices of vegan mozzarella between the bread slices for cheesy garlic bread.

Garlic bread is a delicious accompaniment to soups, curries, salads, lasagna, baked ziti, or ravioli. I often eat leftovers as a snack with spicy marinara dipping sauce or spinach & artichoke dip.

This vegan parmesan cheese recipe is the perfect dairy-free substitute anytime you want to sprinkle a little grated parmesan on your meal. It has a cheesy flavor and crumbly texture that pairs beautifully with pizza, pasta, or garlic bread. And it takes just 5 minutes to make! Since parmesan has a nutty flavor, we're using almonds in this recipe (but other nuts may work as well). For a nut-free option, try using hemp seeds instead.

Although you can use almonds with the peel on, I recommend using blanched almonds for this recipe. Many people prefer blanched almonds for nutritional reasons (there are compounds called tannins in the brown outer peels which may inhibit the absorption of nutrients in the body). Using almonds without the peel will also make your vegan parmesan resemble real parmesan.

This vegan mozzarella stretches almost like real cheese, but it's also firm enough to grate into mozzarella shreds (after freezing for a bit). And it has the perfect tangy, salty mozzarella taste! This cheese is amazing for pizzas, pasta dishes like my baked ziti or lasagna, Caprese salad, or even mozzarella sticks!

You'll want to plan ahead when making this vegan mozzarella. Start making it at least two hours in advance if you plan to slice it. If you will be grating it, it's best to prepare the cheese the day before so you can freeze it overnight.

Crème brûlée (literally "burnt cream," in French) is one of those desserts that just makes you feel fancy. It's perfect for Valentine's Day, or any special occasion. But this vegan version is so easy, you could have it every day. I've tried a few vegan crème brûlées that were on the bland side, but this one has a rich, creamy vanilla custard that will make you want to have more than just one.

If you're hosting a dinner party, this is the perfect elegant dessert to prepare for your guests (the combination of food and fire always seems to impress people). You can prepare the custard ahead of time, then caramelize the sugar right before you're ready to serve it. This recipe needs to chill for a couple of hours, so be sure to plan ahead!

Butternut squash is one of my favorite foods, as it's so versatile, delicious, and healthy. It's often just part of a dish with many flavors, but I also enjoy it on its own, as mashed butternut squash with a few added ingredients.

As much as I love butternut squash, it can be a headache to cut and peel it. Fortunately, this mashed butternut squash recipe doesn't require any peeling or cubing! After three slices (plus spooning out the seeds), the squash goes in the oven and then the flesh gets easily scraped away from the skin.

One of my favorite things in life is hosting parties, dinners, and gatherings at home. Cooking delicious, indulgent food that everyone loves is a big part of that. This vegan queso is so cheesy that no one ever believes it's vegan! But it is! Even better, it's healthy! The main ingredients for this dip are cashews and vegetables--much better than dairy-based dips.

This recipe uses a cashew cream base, and nutritional yeast, tomato paste, carrots, butternut squash, and powdered seasonings bring the flavor. For texture and flavor, I included chopped tomatoes, corn kernels, and a diced jalapeño pepper (but you can use any veggies you'd like for this, or leave them out for a smooth cheesy dip).

At parties, this appetizer sometimes gets overlooked for flashier, more visually interesting dishes. But it always gets finished, because the few people who try it end up eating the whole thing.

I love making this recipe because it's so easy and delicious. The dip can be made in a blender and doesn't need to be heated. And the potatoes just get coated with oil and seasonings, then put in the oven to get all crispy and delicious, while I do practically nothing. That makes it perfect for parties or game day.

A "curry" dish is hard to define, since it can use many types of sauces (or no sauce), and many different spice blends. Many of the chickpea curry recipes on the internet are some form of the American version of channa masala, made with garam masala (a blend of cumin, coriander, and other spices), tomatoes, and a coconut milk base.

In this dish, I wanted to create something slightly different, so I used a spice blend that contains more turmeric (similar to Caribbean curries). I also used raw cashews as a base for the creamy sauce. Both turmeric and ginger have anti-inflammatory properties, so I love adding them to my dishes. As Hippocrates said, "let thy food be thy medicine."

Have you decided to go plant-based for the month of January, but don't know where to start? Knowing what to eat can be the hardest part of a new diet, but it can also be the most exciting part! If you approach it as an adventure, going vegan for a month (or longer) can be a great opportunity to try new foods you never knew you would love so much.