Vegan & plant based recipes

Vegan & plant based recipes This is a page for those that are interested in Vegan & plant-based recipes or who are looking for good healthy recipes.

🥬 Spinach & Vegan Feta Patties – a Savory Delight 🧀Recipe in the first comment: 👇👇👇
06/14/2026

🥬 Spinach & Vegan Feta Patties – a Savory Delight 🧀
Recipe in the first comment: 👇👇👇

What would you add to the Onion Rings? Maybe a dip or a side dish? 😊🧅All the crunch, none of the carbs 😍 This is perfect...
06/14/2026

What would you add to the Onion Rings? Maybe a dip or a side dish? 😊🧅
All the crunch, none of the carbs 😍 This is perfect for topping or snacking!
Full recipe in comment!!!

Light as a cloud and melt-in-your-mouth delicious!!This Vegan Cloud Cake is soft, fluffy, and perfectly sweet with every...
06/14/2026

Light as a cloud and melt-in-your-mouth delicious!!
This Vegan Cloud Cake is soft, fluffy, and perfectly sweet with every bite ✨💚
Comment “CLOUD” and I’ll send the recipe!

Layered Mediterranean Eggplant Zucchini Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Vegan Cheese Drizzle
06/14/2026

Layered Mediterranean Eggplant Zucchini Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Vegan Cheese Drizzle

Cabbage Patties **Recipe** used a half cabbage/ cut into small pieces/ boiled for about 20 min/ cook onions, red, yellow...
06/14/2026

Cabbage Patties **Recipe** used a half cabbage/ cut into small pieces/ boiled for about 20 min/ cook onions, red, yellow, orange peppers and mushrooms in skillet add 1 garlic cove crushed, add other seasonings to your liking, once veggies done set to the side, drained all water from cabbages , allow cabbage to cool down , use hands to squeeze all excess water from cabbages, season cabbage with garlic cove crushed, salt and pepper, add other seasonings to your liking, 2.25 oz (just egg) add veggies, 1/2 cup of flour (more if needed to thicken), Make patty! For people who like sweet cabbages add some light (vegan) brown sugar ( to your liking) I used avocado oil to fry! Or Air fryer I made some spicy mayo for my dipping sauces (vegan Mayo)add cayenne pepper or jalapeño peppers)You can use whatever dipping sauce you like.

Gardeners Pie!!I’ve noticed a lot of the members of this group are from the ‘other side of the pond’ from me. So to expl...
06/14/2026

Gardeners Pie!!
I’ve noticed a lot of the members of this group are from the ‘other side of the pond’ from me. So to explain.. in England we have a shepherds pie (mashed potato on top of minced l**b) & cottage pie (mashed potato on top of minced b**f).
This is the vegan version, some people have different names, I call it gardeners pie but I’ve seen it called shepherdless pie amongst other names.
Basically it’s onions caramelised then whichever brand of mince alternative you use, with a large handful or three of mixed veg (peas, carrot, corn, cauliflower or whatever you like) all diced small to the size of the peas. Then I mix in some vegan stock cubes watered down with 1 pint of hot water. Simmer until thickened.
For the topping it’s just boiled potato mashed up with a little oat milk, a good k**b of vegan butter and some ch’z of your choice.
Them to assemble, just put the mash in rough clumps (don’t smooth it out, it crisps up better) on top of the mince mix with some black pepper, ch’z, nutritional yeast and some small k**bs of butter. Then put in the oven to crisp up the top.
There’s no hard and fast recipe for this, adapt both the base and mash however you like

Lemon and blueberry cheesecake, made with silken tofu, vegan Greek yogurt, a bit of oat cream, lemons and Limoncello, wi...
06/14/2026

Lemon and blueberry cheesecake, made with silken tofu, vegan Greek yogurt, a bit of oat cream, lemons and Limoncello, with cooked blueberries on top. Base is biscuits and Flora buttery. No recipe but I'll do my best to write out my steps. 1. Digestive biscuits/Graham crackers in processor. Add melted vegan butter. Mix well. Place in tin and press down. Put in fridge. 2. In processor - block of silken tofu, 1/3 to 1/2 a tub of vegan Greek yogurt. 2-4 tblsps of vegan cream. 1 tsp of vanilla extract. Grated rind of 2-3 lemons. Icing/powdered sugar to taste. 20-30 ml/2-3 tblsps (or more if you want!) Limoncello. You could use agar agar if you want it firmer but I've never used it. Pour onto the base return to the fridge for a minimum of 8hrs (if you use agar, it would probably be quicker). 3. Put frozen blueberries (if using fresh, add a little bit of water) into a pan. Cook on low for a couple of minutes. Add sugar to taste. Stir until sugar has dissolved then bring to a boil. Boil for upto 5 minutes. Let cool. Spoon on top of cheesecake. Return to fridge for about half an hour.

Vegan Cheesecake Recipe CashewServings: This recipe makes approximately 8 servings.Ingredients:For the crust:1 ½ cups ve...
06/14/2026

Vegan Cheesecake Recipe Cashew
Servings: This recipe makes approximately 8 servings.
Ingredients:
For the crust:
1 ½ cups vegan graham cracker crumbs (or any vegan cookie crumbs)
4 tablespoons melted vegan butter
For the filling:
2 cups raw cashews (soaked in water overnight or soaked in boiling water for 1 hour)
1/2 cup full-fat coconut milk
1/2 cup maple syrup or agave nectar
1/4 cup fresh lemon juice
1/4 cup melted coconut oil
2 teaspoons vanilla extract
For the topping:
Fresh berries or your choice of fruit (optional)
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, combine the vegan graham cracker crumbs and melted vegan butter until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan, creating a firm and compact crust layer.
Bake the crust in the preheated oven for about 10 minutes, or until it becomes slightly golden. Remove from the oven and set aside to cool.
Drain the soaked cashews and rinse them thoroughly.
In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup or agave nectar, lemon juice, melted coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Pour the cashew filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
Tap the pan gently on the countertop to remove any air bubbles and smooth the surface of the cheesecake.
Place the cheesecake in the refrigerator and allow it to chill for at least 4-6 hours, or preferably overnight, to set.
Once the cheesecake has set, carefully remove the sides of the springform pan.
Prior to serving, you can decorate the top of the cheesecake with fresh berries or your choice of fruit, if desired.
Slice the cheesecake into individual servings and enjoy its creamy and velvety texture.

Welp I got bold and tried the chickpea salad sandwich I have seen on here and omg. Y’all are onto something my 9 year ol...
06/14/2026

Welp I got bold and tried the chickpea salad sandwich I have seen on here and omg. Y’all are onto something my 9 year old loved them!!
Heres what I used.
1 can chick peas washed and drained and smashed
1 rib celery chopped
1 big carrot
mayo
Splash lemon juice
Salt and pepper
I put red onions on mine.
I also tried pickles on them like I’ve seen people do and that was a big no go for me.
Next time I’ll use a hearty toasted bread.

VEGAN RASPBERRY AND BANANA FROZEN YOGURT. RECIPESRecipe 1:Ingredients:2 ripe bananas, peeled and sliced1 cup frozen rasp...
06/14/2026

VEGAN RASPBERRY AND BANANA FROZEN YOGURT. RECIPES
Recipe 1:
Ingredients:
2 ripe bananas, peeled and sliced
1 cup frozen raspberries
1/2 cup coconut yogurt
2 tbsp maple syrup
1 tsp vanilla extract
Instructions:
Add the sliced bananas and frozen raspberries to a blender or food processor and blend until smooth.
Add the coconut yogurt, maple syrup, and vanilla extract and blend again until well combined.
Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
Serve the frozen yogurt in bowls or cones and enjoy!
Recipe 2:
Ingredients:
2 ripe bananas, peeled and sliced
1 cup frozen raspberries
1/2 cup cashews, soaked overnight
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup unsweetened almond milk
Instructions:
Add the sliced bananas and frozen raspberries to a blender or food processor and blend until smooth.
Drain and rinse the soaked cashews and add them to the blender with the banana and raspberry mixture.
Add the maple syrup, vanilla extract, and almond milk and blend again until well combined and creamy.
Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.

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