11 Deliciously Vegan Recipes to Try This Month

Vegan recipes bring flavor and variety to your table this month. This post shares 11 delicious options. Each dish uses simple plant-based ingredients. You get clear steps and full ingredient lists.

Readers enjoy tasty meals while search engines find this content easily. Try these recipes to eat well and feel good.

Recipe 1 – Creamy Vegan Pasta

About:
This creamy vegan pasta blends cashews and garlic for a rich sauce. It cooks fast and fills you up. Fresh spinach adds color and nutrients. Everyone loves the smooth texture. It fits busy nights or cozy dinners.

Ingredients:

• 12 oz spaghetti
• 1 cup raw cashews
• 2 garlic cloves
• 1 cup plant-based milk
• 2 cups fresh spinach
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• Salt
• Pepper

Steps:

1. Boil water in a pot. Add spaghetti. Cook for 10 minutes. Drain it.
2. Soak cashews in hot water for 15 minutes. Drain them.
3. Blend cashews, garlic, plant-based milk, and nutritional yeast. Make it smooth.
4. Heat olive oil in a pan. Add spinach. Cook for 2 minutes.
5. Pour sauce into the pan. Stir it. Add salt and pepper.
6. Mix spaghetti with sauce. Serve hot.

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Recipe 2 – Spicy Chickpea Curry

About:
This spicy chickpea curry packs bold flavors with tomatoes and spices. It warms you up fast. Serve it with rice or bread. The chickpeas bring protein and texture. Readers love the kick.

Ingredients:

• 1 can chickpeas (15 oz)
• 1 onion
• 2 garlic cloves
• 1 cup canned tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• 1 cup vegetable broth
• Salt

Steps:

1. Chop onion and garlic.
2. Heat olive oil in a pan. Add onion and garlic. Cook for 3 minutes.
3. Stir in cumin and chili powder. Cook for 1 minute.
4. Add chickpeas, tomatoes, and vegetable broth. Stir well.
5. Simmer for 15 minutes. Add salt.
6. Serve with rice or bread.

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Recipe 3 – Sweet Potato Buddha Bowl

About:
This sweet potato buddha bowl mixes roasted veggies and tahini dressing. It looks bright and tastes fresh. Quinoa adds protein. You feel full and happy after eating it.

Ingredients:

• 1 sweet potato
• 1 cup quinoa
• 1 cup kale
• 1 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Salt

Steps:

1. Preheat oven to 400°F.
2. Dice sweet potato. Toss with olive oil and salt. Roast for 25 minutes.
3. Cook quinoa in 2 cups water for 15 minutes. Drain it.
4. Massage kale with olive oil.
5. Mix tahini, lemon juice, maple syrup, and salt. Add water if thick.
6. Combine quinoa, kale, and sweet potato. Drizzle dressing. Serve.

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Recipe 4 – Vegan Chocolate Muffins

About:
These vegan chocolate muffins taste rich and moist. Cocoa and bananas keep them sweet. Kids and adults enjoy them. Bake a batch for snacks or breakfast.

Ingredients:

• 1 cup flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 2 ripe bananas
• 1/2 cup plant-based milk
• 1/4 cup maple syrup
• 1 tsp vanilla

Steps:

1. Preheat oven to 350°F.
2. Mash bananas in a bowl.
3. Add plant-based milk, maple syrup, and vanilla. Mix well.
4. Stir in flour, cocoa powder, and baking soda. Combine.
5. Spoon batter into muffin cups.
6. Bake for 20 minutes. Cool before eating.

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Recipe 5 – Lentil Veggie Soup

About:
This lentil veggie soup warms you with hearty flavors. Carrots and celery add crunch. It cooks in one pot. You get comfort and nutrition in every bowl.

Ingredients:

• 1 cup lentils
• 1 carrot
• 1 celery stalk
• 1 onion
• 2 garlic cloves
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt
• Pepper

Steps:

1. Chop carrot, celery, onion, and garlic.
2. Heat olive oil in a pot. Add onion and garlic. Cook for 3 minutes.
3. Add carrot and celery. Cook for 5 minutes.
4. Stir in lentils and vegetable broth. Boil it.
5. Simmer for 30 minutes. Add salt and pepper.
6. Serve hot.

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Recipe 6 – Tofu Stir-Fry

About:
This tofu stir-fry mixes crispy tofu with bright veggies. Soy sauce adds savory taste. It cooks fast and fills you up. Readers enjoy the crunch and flavor.

Ingredients:

• 1 block tofu (14 oz)
• 1 bell pepper
• 1 cup broccoli
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 garlic clove

Steps:

1. Cut tofu into cubes.
2. Heat olive oil in a pan. Add tofu. Cook for 5 minutes.
3. Chop bell pepper and broccoli.
4. Add garlic, bell pepper, and broccoli to pan. Cook for 5 minutes.
5. Pour soy sauce over mix. Stir well.
6. Serve with rice.

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Recipe 7 – Avocado Toast with Tomatoes

About:
This avocado toast with tomatoes tastes fresh and simple. Creamy avocado pairs with juicy tomatoes. It works for breakfast or a snack. You love the quick prep.

Ingredients:

• 1 avocado
• 1 tomato
• 2 slices bread
• 1 tsp olive oil
• Salt
• Pepper

Steps:

1. Toast bread slices.
2. Mash avocado in a bowl. Add salt and pepper.
3. Slice tomato.
4. Spread avocado on toast.
5. Top with tomato slices. Drizzle olive oil.
6. Serve fresh.

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Recipe 8 – Vegan Pancakes

About:
These vegan pancakes turn out fluffy and sweet. Bananas and plant-based milk make them soft. Top with fruit or syrup. Readers enjoy them for breakfast.

Ingredients:

• 1 cup flour
• 1 tbsp baking powder
• 1 banana
• 1 cup plant-based milk
• 1 tbsp maple syrup

Steps:

1. Mash banana in a bowl.
2. Add plant-based milk and maple syrup. Mix well.
3. Stir in flour and baking powder. Combine.
4. Heat a pan. Pour batter to form pancakes.
5. Cook for 3 minutes per side.
6. Serve with toppings.

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Recipe 9 – Roasted Veggie Tacos

About:
These roasted veggie tacos burst with flavor. Zucchini and peppers fill soft tortillas. Salsa adds a kick. You enjoy a fun, healthy meal.

Ingredients:

• 1 zucchini
• 1 bell pepper
• 1 tbsp olive oil
• 4 tortillas
• 1/4 cup salsa
• Salt

Steps:

1. Preheat oven to 400°F.
2. Slice zucchini and bell pepper. Toss with olive oil and salt.
3. Roast veggies for 20 minutes.
4. Warm tortillas in a pan for 1 minute.
5. Fill tortillas with veggies.
6. Top with salsa. Serve.

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Recipe 10 – Coconut Rice Pudding

About:
This coconut rice pudding tastes creamy and sweet. Cinnamon adds warmth. It comforts you on chilly days. Readers love the easy dessert.

Ingredients:

• 1 cup rice
• 1 can coconut milk (13.5 oz)
• 1/4 cup sugar
• 1 tsp cinnamon
• 2 cups water

Steps:

1. Cook rice in water for 15 minutes. Drain it.
2. Heat coconut milk and sugar in a pot. Stir well.
3. Add rice to pot. Simmer for 20 minutes.
4. Stir in cinnamon.
5. Cool slightly. Serve warm.

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Recipe 11 – Peanut Butter Energy Balls

About:
These peanut butter energy balls mix oats and dates for a chewy bite. They give you quick energy. Kids and adults grab them for snacks.

Ingredients:

• 1 cup oats
• 1/2 cup peanut butter
• 1/4 cup dates
• 1 tbsp chia seeds

Steps:

1. Chop dates into small pieces.
2. Mix oats, peanut butter, dates, and chia seeds in a bowl.
3. Stir until combined.
4. Roll mix into small balls.
5. Chill balls in fridge for 30 minutes.
6. Serve cold.