45 Vegan Recipes for Home

By Kelly Johnson

Embark on a delectable plant-based adventure with "45 Vegan Recipes for Home," a cookbook that celebrates the artistry of cruelty-free cooking. Whether you're a seasoned vegan chef or just starting your plant-powered journey, this cookbook offers a treasure trove of innovative and mouthwatering recipes that showcase the diverse and delicious world of vegan cuisine.
Key Features:
Inspired Recipes for Every Occasion:
From hearty mains and appetizing snacks to luscious desserts, "45 Vegan Recipes for Home" features over 140 inspired recipes that cater to every palate and occasion. Discover delightful dishes that will tantalize your taste buds and leave you craving more.
Global Flavors, Local Ingredients:
Explore a symphony of global flavors with recipes inspired by cuisines from around the world. Each dish is crafted with accessibility in mind, using common and locally available ingredients to make your vegan culinary adventure both exciting and convenient.
Nutrient-Rich and Balanced Meals:
Delve into the world of nutritionally balanced meals that not only satisfy your taste buds but also nourish your body. "45 Vegan Recipes for Home" provides valuable insights into creating well-rounded and wholesome plant-based dishes for optimal health and vitality.
Tips and Tricks for Vegan Mastery:
Whether you're perfecting your knife skills or mastering the art of plant-based substitutions, this cookbook includes helpful tips and tricks to elevate your vegan cooking. Unleash your creativity in the kitchen with techniques that make vegan cooking intuitive and enjoyable.
Dive into the World of Vegan Culinary Excellence with "45 Vegan Recipes for Home" - Your Passport to Flavorful, Compassionate, and Irresistible Plant-Based Cuisine!

• Language: English
• Publisher: Kelly Johnson
• Release date: May 3, 2024
• ISBN: 9791223036372

Kelly Johnson

Kelly Johnson, author of Being Brave, is a counselor, coach, writer, speaker, retreat leader, and human rights advocate. A blogger since 2005, Kelly maintains a following of readers on her monthly contributions to The Glorious Table and her church blog, Today I Saw God. She is a regular contributor to The Huffington Post, The Mighty, and Today Parenting. Follow her online at KellyIveyJohnson.com.

Book preview

45 Vegan Recipes for Home

45 Vegan

Recipes for Home

By: Kelly Johnson

Table of Contents

● Plant-Based Protein Power

● Vegan Chickpea Curry Delight

● Zesty Quinoa Salad Bowl

● Creamy Vegan Mushroom Risotto

● Sweet Potato and Black Bean Enchiladas

● Mediterranean Stuffed Peppers

● Vegan Lentil Shepherd's Pie

● Avocado and Tomato Bruschetta

● Spicy Thai Coconut Noodles

● Vegan Pesto Pasta

● Roasted Vegetable Buddha Bowl

● Jackfruit Tacos with Lime Slaw

● Vegan Pad Thai

● Spinach and Artichoke Stuffed Portobello Mushrooms

● BBQ Chickpea Stuffed Sweet Potatoes

● Vegan Lentil Sloppy Joes

● Creamy Cashew Alfredo with Roasted Cherry Tomatoes

● Vegan Pumpkin and Sage Risotto

● Cilantro Lime Quinoa Salad

● Teriyaki Tofu Stir-Fry

● Vegan Eggplant Parmesan

● Coconut Curry Chickpea Stew

● Vegan Broccoli and Cheese Stuffed Baked Potatoes

● Spaghetti Aglio e Olio with Roasted Vegetables

● Moroccan Chickpea and Vegetable Tagine

● Vegan Sushi Rolls

● Vegan Buffalo Cauliflower Bites

● Ratatouille with Herbed Polenta

● Creamy Vegan Tomato Basil Soup

● Chickpea and Spinach Coconut Curry

● Vegan Stuffed Bell Peppers

● Mexican Street Corn Salad

● Vegan Black Bean Burgers

● Lemon Garlic Roasted Brussels Sprouts

● Vegan Chocolate Avocado Mousse

● Vegan Caesar Salad with Crispy Chickpea Croutons

● Vegan Thai Green Curry

● Sweet and Spicy Glazed Tempeh

● Vegan Spinach and Artichoke Dip

● Vegan Blueberry Oat Muffins

● Mediterranean Chickpea Salad

● Vegan Chocolate Banana Bread

● Creamy Vegan Mac and Cheese

● Roasted Red Pepper and Walnut Pesto Pasta

● Vegan Mango Coconut Chia Pudding

Plant-Based Protein Power

Ingredients:

For the Base:

● 1 cup quinoa, cooked

● 2 cups kale, finely chopped

● 1 cup cherry tomatoes, halved

● 1 cup cucumber, diced

● 1 cup red bell pepper, diced

● 1/2 cup red onion, finely chopped

● 1/4 cup fresh parsley, chopped

For the Plant-Based Protein:

● 1 can (15 oz) chickpeas, drained and rinsed

● 1 tablespoon olive oil

● 1 teaspoon smoked paprika

● 1/2 teaspoon cumin

● Salt and black pepper to taste

For the Dressing:

● 3 tablespoons tahini

● 2 tablespoons lemon juice

● 1 tablespoon maple syrup

● 1 clove garlic, minced

● 2 tablespoons water (adjust for desired consistency)

● Salt and black pepper to taste

Optional Toppings:

● Avocado slices

● Pumpkin seeds

● Microgreens

Instructions:

Prepare the Base:

Cook Quinoa:

● Cook quinoa according to package instructions. Allow it to cool.

Chop Vegetables:

● Finely chop kale, halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion, and chop fresh parsley.

Assemble the Base:

● In a large bowl, combine cooked quinoa, chopped kale, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley. Toss well.

Prepare the Plant-Based Protein:

Roast Chickpeas:

● Preheat the oven to 400°F (200°C).

● In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper.

● Spread the chickpeas on a baking sheet and roast for 20-25 minutes or until crispy, shaking the pan occasionally.

Prepare the Dressing:

Make Tahini Dressing:

● In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, water, salt, and black pepper. Adjust the water quantity for your desired dressing consistency.

Assemble the Power Bowl:

Assemble Individual Bowls:

● Divide the quinoa and vegetable mixture into individual serving bowls.

● Top each bowl with roasted chickpeas.

Drizzle with Dressing:

● Drizzle the tahini dressing over each power bowl.

Add Toppings:

● Garnish with avocado slices, pumpkin seeds, and microgreens if desired.

Serve:

● Serve immediately and enjoy your plant-based protein power bowl!

Tips:

● Customize the power bowl with your favorite vegetables, such as roasted sweet potatoes, shredded carrots, or steamed broccoli.

● Add a squeeze of fresh lemon juice or a sprinkle of nutritional yeast for extra flavor.

This Plant-Based Protein Power Bowl is a nutrient-packed and delicious meal that combines the goodness of quinoa, vibrant vegetables, and roasted chickpeas, all topped with a creamy tahini dressing. It's not only a feast for the eyes but also a powerhouse of plant-based protein, fiber, and essential nutrients. Feel free to customize the bowl with your favorite ingredients and enjoy a wholesome and satisfying meal.

Vegan Chickpea Curry Delight Ingredients:

For the Chickpea Curry:

● 2 cans (15 oz each) chickpeas, drained and rinsed

● 1 tablespoon coconut oil

● 1 large onion, finely chopped

● 3 cloves garlic, minced

● 1 tablespoon fresh ginger, grated

● 1 tablespoon curry powder

● 1 teaspoon ground cumin

● 1 teaspoon ground coriander

● 1 teaspoon turmeric

● 1/2 teaspoon cayenne pepper (adjust to taste)

● 1 can (14 oz) diced tomatoes

● 1 can (14 oz) coconut milk

● Salt and black pepper to taste

● Fresh cilantro for garnish

For the Quinoa:

● 1 cup quinoa

● 2 cups water

● 1/2