In a recent video, he revealed a long-kept family favorite: a vegan take on rasta pasta. This colorful dish is infused with Jamaican-inspired spice blends, offering a hearty, meat-free meal packed with plant-powered flavor. Through the video, Bernard not only walks viewers through the method but also explains his ingredient choices and offers tips to elevate the dish nutritionally.

Rasta pasta ingredients

Bell peppers are a key ingredient in rasta pasta. They bring vibrant color, crunch, and a natural sweetness. They’re packed with vitamin C, antioxidants, and fiber, making them a great addition to pasta dishes.

Bernard carefully demonstrates how he slices the peppers for maximum ease and flavor impact, using red, orange, and green varieties to showcase both their taste and aesthetic appeal. Their inclusion brings a fresh and energizing contrast to the warm spices of the dish.

Garlic and onion are also used, and Bernard offers a step-by-step on mincing garlic for maximum flavor release. He also shows you how to minimize your chances of crying when cutting an onion.

Read more: ‘6 Plant-Based Meals I Cook for My Family’

Coconut milk for creaminess

Coconut milk provides creaminess and richness, meaning there’s absolutely no need for dairy in this recipe. Bernard prefers a thicker coconut milk for this dish and notes how it balances the heat of the spices while giving the sauce its signature velvety texture.

The dish isn’t complete without Bernard’s homemade jerk seasoning – which includes nineteen spices. “What makes this pasta dish so unique with flavor is that your entire cabinet is going to take a crack at seasoning it” he says. Another key ingredient is scotch bonnet chili, which adds a spicy kick to the pasta.

Whether you’re new to plant-based eating or a seasoned vegan, this hidden gem from Bernard’s kitchen might just become your new favorite.

Read more: Kid-Approved Vegan Packed Lunches (That Adults Will Love Too!)

This article was written by Editorial Team on the PBN Website.

The lentils bring fiber and protein to the meal, while the potatoes offer comfort and energy. Together, they create a balanced plate that’s nourishing without being heavy. This recipe uses simple ingredients like carrots, parsnips, and fine beans, all simmered with tomatoes, smoked paprika, and tamari for a deep, savory taste.

You can make it ahead of time and reheat it during the week, so it’s also great for meal prep. It keeps well and tastes just as good the next day. The recipe feeds four to six people, so it works well for gatherings or batch cooking.

Top it with fresh thyme or even a spoonful of vegan pesto before baking for extra flavor. However you serve it, this vegan shepherd’s pie is comfort food done right – wholesome, easy, and full of plant-based goodness.

Read more: Caramelized Shallot And Wild Mushroom Pizza

A wholesome vegan dinner

This popular dinner is easy to make and customize with your favorite vegan cheese.

No ratings yet

Servings6

Ingredients

Lentil and vegetable filling

• 2 onions
• 3 cloves of garlic
• 1 carrot
• 1 parsnip
• 10 fine beans
• 2 × 400g tins of lentils
• 1 tbsp oil
• 2× 400g tins of chopped tomatoes
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce

Mashed potato topping

• 1½ kg potatoes
• 100 ml oat milk
• 3 tbsp olive oil
• Salt and ground black pepper

Garnish

• Few sprigs of fresh thyme

Instructions

• Prep the veg: Preheat the oven to 200°C fan/425°F/gas 7. Peel the onions and garlic and finely dice. Chop the carrot, parsnip and fine beans into bite-sized pieces. Drain and rinse the lentils. Cut the potatoes into even, bite-sized pieces for even boiling, leaving the skins on.
• Cook the potatoes: Fill a large saucepan with boiling water. Add the chopped potatoes and 1 tablespoon of salt. Bring to a boil, then reduce to a simmer, and cook for 20 minutes or until soft. Drain and set aside.
• Sauté the aromatics and veg: Heat a large saucepan over a medium heat, add 1 tablespoon of oil, and sauté the onions for 5–6 minutes, until lightly browned. Add the garlic, chopped vegetables and lentils with a pinch of salt. Cover and sweat for 5 minutes, stirring occasionally. If necessary, add 2 tablespoons of water to prevent sticking.
• Make the lentil-vegetable filling: Stir in the chopped tomatoes, 1 teaspoon of salt, . teaspoon of black pepper, the smoked paprika, bay leaves, maple syrup and tamari or soy sauce. Mix well, bring to a boil, then reduce the heat to medium, and simmer for 5–6 minutes. Remove from the heat and adjust the seasoning to taste.
• Mash the potatoes: To the boiled and drained potatoes, add the oat milk, 3 tablespoons of olive oil, 1 teaspoon of salt, and . teaspoon of black pepper. Mash until smooth and adjust the seasoning to taste.
• Assemble the pie: In a casserole dish, add all the lentil filling, ⅔ of the way up the dish, then top with the mashed potato, spreading evenly.
• Texture the topping: Use a fork to create ridges on the mashed potato topping for a crispy finish.
• Bake: Bake in the preheated oven for 15 minutes, or until the potato topping is golden.
• Garnish and serve: Remove the thyme leaves from their stalks and sprinkle over the cooked pie. Serve hot with your favorite salads.

TIP: Top the potato with 100g of your favourite pesto before baking to take it to the next level!

The Happy Pear 20: Learnings and recipes from the first 20 years, is on sale now, priced £23.99. Published by Gill Books.

Read more: High-Protein ‘Pizza Night’ Salad

This article was written by David and Stephen Flynn on the PBN Website.

Bernard is known for his inventive takes on classic dishes, often making them more accessible for home cooks who want hearty, healthy meals with a plant-based focus. His style is casual and approachable, with helpful tips along the way, making it easy for beginners to feel confident in the kitchen. This video offers more than a recipe – it’s a tutorial on how to create a deeply satisfying dish using whole-food vegan ingredients that mimic the flavors and textures of traditional chicken and dumplings.

Below, we explore the three key ingredients that make this dish shine – chickpeas, coconut milk, and vegan dumplings – and how each one contributes to both the dish’s “chicken-like” feel and overall health benefits.

Read more: How To Make This 15-Minute Vegan Sheet Pan Gnocchi

Chickpeas: a protein-packed alternative to chicken

To replace the chicken, Bernard adds canned chickpeas, which hold their shape well and absorb the creamy broth. Their mild, nutty flavor works as a neutral base, much like chicken, while their texture provides a hearty bite.

Nutritionally, chickpeas are a powerhouse. They’re rich in plant-based protein, delivering about 14 grams per cup, and they’re high in fiber, which supports digestive health and helps regulate blood sugar levels. Chickpeas also contain iron, folate, and manganese – essential nutrients that support energy production and immune function.

Bernard says this swap delivers a meal that’s a crowd-pleaser: “Everyone in the household is just cleaning this pot out.”

Instead of heavy cream or dairy, Bernard opts for canned coconut milk to add body and richness to the broth. Its high fat content makes the soup velvety and indulgent – without any animal products.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Vegan dumplings: light, airy, and buttery

The final star of the dish is the dumplings – soft, fluffy balls of dough that sit atop the stew and soak up its flavor. Bernard combines flour, baking powder, vegan butter (or olive oil), nutmeg, maple syrup, and dairy-free milk to create a tender, biscuit-like texture.

This vegan chicken and dumplings recipe is a cozy, one-pot meal that’s perfect for chilly nights or when you’re craving something nostalgic and nourishing. With hearty chickpeas, rich coconut milk, and tender dumplings, it’s a comfort food that just happens to be entirely plant-based. As Bernard puts it: “This is happiness in a pot.”

You can find more plant-based recipes on The Nard Dog Cooks YouTube channel.

This article was written by Editorial Team on the PBN Website.

Making pizza at home is fun, and it’s perfect for sharing. Whether you’re cooking for yourself, family, or friends, this one feels special. The crust bakes up crisp, thanks to a hot pan or pizza stone, and you can top it with almond ricotta and fresh arugula for a bright, peppery finish.

This recipe uses store-bought dough for ease, but homemade works just as well. It’s a great way to experiment with toppings and get comfortable in the kitchen. The shallots and mushrooms take a little time, but the payoff is big. Serve it hot and fresh from the oven for dinner or slice it up for a relaxed weekend lunch. Either way, it’s a solid plant-based option when you want something warm, flavorful, and a little bit elevated.

Read more: Tofu And Apple Skewers

Make your own mushroom pizza

Try this savory-sweet pizza with vegan mozzarella, Medjool dates, arugula, and mushrooms. It's great for yourself or sharing with a side salad.

5 from 1 vote

Servings1 large pizza

Ingredients

• 2 tbsp (30 ml) olive oil plus more as needed
• 5 large shallots sliced
• Kosher salt
• 1 tbsp (15 ml) balsamic vinegar
• ¼ cup 55 g pitted Medjool dates chopped
• 2 cloves garlic thinly sliced
• 1 tbsp (3 g) fresh thyme
• 8 oz (225 g) mixed wild mushrooms roughly torn
• All-purpose flour for dusting
• 8 oz (225 g) prepared pizza dough
• 1 cup (112 g) non dairy mozzarella cheese shreds
• Almond ricotta for serving
• Arugula for serving

Instructions

• Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.
• Heat the olive oil in a skillet over medium heat. When shimmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.
• Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.
• Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.
• Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the non dairy cheese and sautéed mushrooms.
• With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes, or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.

Tip:

Preheating the sheet pan in the oven yields an extra crispy crust and helps the center of the pizza cook through. If you happen to have a pizza stone, feel free to use that instead.

Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.

Read more: Tomato And Coconut Chickpea Curry

This article was written by Elaine Skiadas on the PBN Website.

Peanuts are a pantry staple in many homes. They’re affordable, high in protein, and easy to use. Peanut butter takes it a step further. It’s thick, flavorful, and blends smoothly into sauces, dressings, and marinades. Just a spoonful can turn a simple bowl of noodles or vegetables into something filling and exciting.

In vegan cooking, peanut butter helps bring creaminess to a dish. It balances heat, works well with garlic, ginger, and soy, and pairs beautifully with tofu, grains, or fresh vegetables. Some recipes also include whole peanuts, adding crunch and extra protein.

These recipes make a strong case for using peanut butter beyond toast. Whether you’re meal-prepping lunch or cooking a quick dinner, peanut butter brings both comfort and versatility to the table. If you’re a fan of nutty flavors, this list of savory vegan peanut butter recipes is packed with ideas to enjoy peanut butter in savory, tasty ways.

Read more: From Butter To Goat’s Cheese: 9 Homemade Vegan Dairy Recipes

Sticky miso aubergine and smoked tofu

This sticky miso aubergine and smoked tofu dish by Katy Beskow is full of plant protein thanks to the tofu and flavorful thanks to the miso and peanut butter. All you need for this dish is to roast your tofu aubergine chunks, make a miso peanut butter sauce, and mix. Smoky tofu and tender aubergine pair well with rice or veg like tenderstem broccoli in this dish.

Find the recipe here.

Satay chickpea and quinoa salad

Next, try this satay chickpea and quinoa salad from Sophie Waplington. It’s made with tricolor quinoa, carrots, red cabbage, and cucumber. The protein in the dish comes from the chickpeas, tofu, peanut butter, and quinoa. Nuts, coriander, lime, and chili flavor this tasty take on satay.

Find the recipe here.

Vegan spring roll salad

This gluten-free spring roll salad from Danielle Brown comes together with simple ingredients like red cabbage, thin rice noodles, cucumber, carrots, and bell pepper. The creamy peanut dressing is the star of the show, making all the ingredients perfectly creamy, a little spicy, and flavorful.

Find the recipe here.

Tofu skewers with spicy peanut sauce

For a sweet and spicy dish that features a peanut sauce, try these tofu skewers by It’s All Good Vegan. The 30-minute meal serves three people and is easy to make. All you need is firm tofu and a soy, maple, and sriracha marinade to make your skewers. Then, after grilling, make a spicy peanut sauce and serve with rice or flatbreads.

Find the recipe here.

Crunchy peanut salad

For something bright and refreshing, try this high-protein crunchy peanut salad by Natlicious Food. It’s easy to make, contains edamame, and a good dose of fiber from the cabbage. This speedy salad takes 15 minutes to make and has a very simple peanut butter dressing that makes the whole salad extra tasty.

Find the recipe here.

Rainbow peanut noodles

Danielle Brown’s rainbow peanut noodles are a must-try. The recipe is super simple and great for dinner. With a creamy peanut butter dressing to coat various veggies and thin noodles, the dish is done in 25 minutes. Enjoy cabbage, spinach, edamame, and bell pepper coated in a maple, peanut, sriracha soy dressing finished with sesame seeds for garnish.

Find the recipe here.

Read more: 21 Kid-Friendly Vegan Recipes

Peanut miso chickpea salad sandwich

Next is this peanut miso chickpea salad sandwich by Catherine Perez. This easy lunchtime treat is made in only 10 minutes. Mash chickpeas with miso, peanut butter, and sriracha sauce, then put them on sourdough and add the fixings. Lettuce, cabbage, tomatoes, cucumbers, sprouts, mustard, vegan mayo, and sesame seeds are used here

Find the recipe here.

15-minute peanut butter stir fry

In 15 minutes, you can have a quick peanut butter stir-fry done and ready for dinner. This recipe comes from So Vegan and uses simple ingredients. The stir fry contains broccoli, chickpeas, mange tout, carrot, and yellow pepper. Those ingredients are covered in a peanut butter, soy, and sriracha sauce. The stir-fry tops rice and is served with lime, coriander, and roasted peanuts.

Find the recipe here.

Coconut and peanut butter curry

A coconut and peanut butter curry is just what you need after a long day. This recipe from Clean Food Dirty Girl is full of vegetables and goes well with brown rice. With typical curry spices, zucchini, sweet potato, bell peppers, carrot, onion, and kale, there’s lots of variety. The protein in this curry is chickpeas, and coconut milk and peanut butter make the creamy sauce.

Find the recipe here.

Quick peanut butter noodles

Want noodles made in minutes? Try these 5-minute cold peanut butter noodles by Cheynese Khachame. Quickly boil some noodles while you make the dressing in a frying pan with garlic, scallions, gochugaru, sugar, soy sauce, and peanut butter. Simply drain your noodles, add your dressing, and garnish with scallions and peanuts for a tasty meal.

Find the recipe here.

Creamy satay pasta

The last of the savory vegan peanut butter recipes is this creamy satay pasta by Romy London. This satay pasta recipe is nutritious and comforting. Choose any pasta you like, cook some butternut squash, cavolo nero, tinned sweetcorn, and cannellini beans together, and cover in a smooth peanut butter sauce.

Find the recipe here.

Read more: 10 Vegan Broccoli Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

The dish comes from Nisha Vora, a Harvard-educated former lawyer who left the legal world to follow her passion for plant-based cooking. In a recent video on her Rainbow Plant Life YouTube channel, Vora walks viewers through the process in four simple steps, making it easy to recreate this protein-packed meal at home.

The combination of soy sauce, rice vinegar, brown sugar, and the spicy kick of chili crisp, make this dish tangy and flavorful. But it’s also a highly nutritious option, with peanut butter providing healthy fats and protein, and the addition of vegetables like bell pepper and scallions boosting the its fiber and vitamin content.

Whether you’re craving a hearty dinner or need a quick dish to serve during a hectic week, this recipe checks all the boxes.

Here’s how to make this garlicky peanut noodle dish in your own kitchen.

Step 1: Prep Your Protein

The first step in preparing these peanut noodles is to choose your protein. Vora opts for tofu in her version of the recipe, but she notes that you can easily substitute with other options such as tempeh, seitan, or even skip the protein altogether if preferred. “This recipe is very customizable,” Vora explains. “You can use whatever protein you like or just omit it.”

If you’re using tofu, Vora suggests pressing it for about 10 minutes to remove excess water. After cutting the tofu into cubes, coat it with olive oil, salt, white pepper, and potato starch. “This [the potato starch] will help the tofu crisp up in the oven,” Vora says. Spread the tofu out on a parchment-lined baking sheet and bake at 425°F for 30 minutes, flipping halfway through. Once the tofu is crisped to perfection, it’s ready to be added to the noodles.

Read more: ‘What I Eat In A Day – Realistic Vegan High-Protein Meals’

Step 2: Prep Aromatics and Vegetables

While the tofu bakes, Vora turns her attention to the aromatics and vegetables. She begins by slicing four scallions on a bias, though she notes that straight slices work just as well. To mellow out the scallions’ strong flavor, Vora soaks them in cold water while she prepares the rest of the ingredients.

Next, she grates four cloves of garlic. For extra flavor, Vora suggests incorporating a red bell pepper, but she also encourages flexibility. “You can customize this,” she notes, “You can julienne some cucumbers, chop up some snap peas, or grate cabbage.” Add any leftover green vegetables to the mix as well.

Vora then chops a generous half-cup of roasted salted peanuts to sprinkle over the noodles, ensuring that peanut flavor takes center stage. “I want this to be a peanut-forward dish with a lot of peanut personality,” Vora says.

Step 3: Prep the Peanut Sauce and Cook the Noodles

The peanut sauce is where the magic happens. Vora heats a tablespoon of neutral oil in a small pan and sizzles the grated garlic until fragrant, a Chinese cooking technique that infuses the oil with a rich garlic flavor. She adds soy sauce, rice vinegar, white pepper, and brown sugar to the pan. The sugar, though unusual in savory dishes, enhances the savory flavors and balances the other ingredients.

Then, it’s time to add peanut butter to the sauce. Vora recommends a creamy, unsweetened peanut butter. “You want a heaping third cup of peanut butter,” she explains. “But it is much easier to measure if you have a scale.” To prevent the sauce from becoming too thick, Vora adds hot water to thin it out and creates a smooth, pourable consistency.

Vora prefers fresh or shelf-stable udon noodles for their thick, chewy texture. However, she notes that dried noodles will work just as well, adding that you can even use linguine if that’s what you have on hand. “This is a very flexible recipe,” she says, noting that if you’re allergic to peanuts you can use a different nut butter such as cashew or almond. Once the water is boiling, cook the udon noodles for about two minutes, then rinse them under cold water to cool them down, as Vora prefers serving them at room temperature.

Step 4: Assemble the Dish

With all the components prepared, it’s time to assemble the dish. Vora combines the cooked noodles, crispy tofu, nicely curled scallions, and vegetables in a large bowl. She then pours the peanut sauce over the noodles, tossing everything together. To finish, she adds the chopped peanuts and garnishes with chili crisp and additional scallions.

“Once you try it, you’ll probably also want to have it in your fridge at all times,” Vora says, referring to the homemade chili crisp she adds for an extra layer of flavor. The result is a rich, satisfying noodle dish with a perfect balance of savory, sweet, and spicy.

Nisha Vora’s garlicky peanut noodles are an excellent choice for anyone looking for a quick, customizable, and nutritious weeknight meal. Whether you stick to the original recipe or get creative with your protein and vegetables, this dish is sure to satisfy your taste buds while keeping things simple and wholesome.

Find this and other plant-based recipes on Vora’s Rainbow Plant Life website.

Read more: ‘Why I Love These Easy, One-Pot, Protein-Packed Vegan Dinners’

This article was written by Editorial Team on the PBN Website.

It’s perfect for a family dinner or when you’re cooking for a group of friends. The recipe is simple, and cleanup is a breeze since it’s all made in one pot. Plus, it’s great for meal prep – make a large batch and store it in the fridge for a quick lunch or dinner during the week. It also freezes well for future meals.

Pair the tomato and coconut chickpea curry with rice, quinoa, or flatbread for a complete meal. Add pickled red onions or a dollop of plant-based yogurt on top for extra brightness and creaminess. This curry is a wholesome, flavorful dish everyone can enjoy!

Read more: Cauliflower, Butter Bean, And Chard Dhal

Making the coconut chickpea curry

For a warm and tasty dinner make this one pot tomato and coconut chickpea curry. It's spicy, rich, and full of wholesome ingredients.

5 from 1 vote

Servings6

Ingredients

• 1 onion diced
• ½ thumb-sized piece of fresh ginger root peeled and grated
• 4 garlic cloves very finely chopped
• 1 teaspoon ground turmeric
• ½ teaspoon ground fenugreek
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 tablespoon tomato purée paste
• 1 sweet potato chopped in small chunks
• 400 g chopped tomatoes fresh or tinned
• 600 g drained tinned chickpeas garbanzos
• 400 ml coconut milk
• 3–4 tablespoons nutritional yeast
• Vegetable stock as needed
• Olive oil for cooking

To serve

• Small handful of coriander cilantro, chopped
• Pickled red onions
• Plant-based cream or yoghurt
• Flatbreads
• Rice or quinoa

Instructions

• Heat a good glug of oil in a saucepan over a medium heat and fry the onion, ginger and garlic for 5–8 minutes until soft and golden.
• Add the turmeric, fenugreek, cumin and chili powder and stir to combine, then add the tomato purée.
• Stir again and let the flavor infuse for 6–8 minutes (if it starts sticking to the pan, add a splash of vegetable stock or water).
• Add the chopped sweet potato, tomatoes and just enough stock to partially cover the potatoes.
• Cover and simmer for 15–20 minutes until the potato is soft and you can mash it with a fork. If it starts to look dry at any point, add another splash of stock.
• Once the potato is soft, add the chickpeas and coconut milk and stir to combine. Bring to a gentle boil, then season with salt and pepper and remove from the heat.
• Allow to cool for 8–10 minutes, then add the nutritional yeast and stir to combine.
• Serve topped with coriander, pickled red onions and plant-based cream or yoghurt alongside rice or quinoa and flatbread.

Excerpted from Plant Protein by Gigi Grassia, published in 2025 by Greenfinch, an imprint of Quercus Editions Ltd. Photography by Kimberly Espinel.

Read more: This Miso Creamy Corn Pasta Is Completely Plant-Based

This article was written by Gigi Grassia on the PBN Website.

A lime and coriander yogurt sauce adds a fresh, tangy finish. Serve everything with brown rice and a sprinkle of sesame seeds for a complete dinner. The sheet pan crispy black pepper tofu serves two to four people, so it works well for a shared meal or solo prep for the week.

Leftovers stay fresh in the fridge for up to three days. That makes it ideal for lunchboxes or no-fuss dinners later in the week. It reheats well and still holds its flavor and texture.

Whether you’re cooking for yourself or your family, this recipe keeps things simple without sacrificing flavor. It’s hearty, high-protein, and full of color – perfect for those busy nights when you want something nourishing and easy.

Read more: Creamy Gochujang Chickpeas And Lentils

How to make this sheet pan tofu

Busy? Make this sweet potato, broccoli, and crispy black pepper tofu traybake. This sheet pan dinner is full of fiber and protein and goes well with a vegan yogurt, lime, and coriander sauce.

5 from 1 vote

Servings4

Ingredients

• 300 g firm tofu drained and pressed, cut into cubes
• 2 tablespoons cornflour cornstarch
• Pinch of salt
• 1½ teaspoons ground black pepper
• 1 teaspoon garlic granules
• 2 sweet potatoes diced
• 150 g Tenderstem broccoli broccolini, chopped
• Olive oil for drizzling

Lime and coriander sauce

• 15 g coriander cilantro, plus extra to serve
• 3 tablespoons shelled hemp seeds
• 3 tablespoons nutritional yeast
• 3 tablespoons high-protein plant- based yoghurt
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and freshly ground black pepper

To serve

• 250 g brown rice cooked
• Sesame seeds

Instructions

• Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line a baking tray (pan) with baking parchment.
• Combine the tofu cubes with the cornflour, salt, pepper and garlic granules in a large bowl. Drizzle with oil, then toss to coat evenly. Transfer the coated tofu to the prepared baking tray and set aside.
• In the same bowl, combine the diced sweet potatoes and broccoli. Season with salt, pepper and oil to taste. Toss to coat, then transfer them to the baking tray with the tofu.
• Roast in the oven for 40 minutes, or until the sweet potatoes are fork- tender and the tofu is crispy.
• Meanwhile, prepare the sauce by combine all the ingredients in a food processor and blending until smooth.
• Serve the crispy tofu, sweet potatoes and broccoli with brown rice, sprinkled with coriander and sesame seeds and drizzled with the sauce.

Excerpted from Plant Protein by Gigi Grassia, published in 2025 by Greenfinch, an imprint of Quercus Editions Ltd. Photography by Kimberly Espinel.

Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta

This article was written by Gigi Grassia on the PBN Website.

Vegan family dinner ideas don’t have to mean complicated ingredients or long cooking times. Think cozy stews, cheesy pasta bakes, rich curries, and golden-topped cobblers. These meals are filling, full of color, and easy to scale up if you’re feeding a crowd. You can serve them with rice, crusty bread, or simple salads to keep things balanced.

If you like to cook solo, these are all straightforward options. But if you’re up for it, get the family involved – chopping, stirring, or picking toppings. It’s a fun way to spend time together and helps everyone feel part of the meal.

Whether it’s a weeknight dinner or a slower weekend evening, these ideas give you plant-based meals that are wholesome and tasty. Ready to dig in? Here are 12 easy dinners that are great for sharing.

Read more: 10 Vegan Broccoli Recipes

Meat-free cottage pie with leek and cauliflower topping

Starting this list is the beloved cottage pie with a vegan twist. This version uses leeks, mushrooms, carrots, and red pepper as part of the filling. The tomatoey sauce contains olive oil, garlic, onion, and herbs. Blend cauliflower with vegan cheese and oat milk to make a topping that ties the dish together nicely. Pop it in the oven and enjoy a warming bowl.

Find the recipe here.

Apple and ginger dahl

Next is an apple and ginger dahl recipe from Happy Skin Kitchen. This lentil dahl is naturally sweet and easy to make in advance and freeze. The ingredients are simple and great for a family meal. Serve with rice or flatbreads and enjoy the flavors of coconut milk, ginger, curry, apple, and onion in this dish.

Find the recipe here.

Vegan mac and beans

Romy London‘s vegan mac and beans is a plant-based take on mac and cheese with beans for added fiber and protein. Potato and cannellini beans make this dish filling and creamy. Nutritional yeast, miso, and vegan cheese add to the dish, making it nice and cheesy. You can make this recipe in under an hour, and it serves four.

Find the recipe here.

Vegan butter chickpea curry

Next, try Romy London’s vegan butter chickpea curry. It’s a creamy, flavorful curry with lots of spices and a warming tomato and coconut base. Chickpeas make this meal high in protein and fiber. Depending on your spice level, serve this curry with rice and/or homemade naan, some coriander, and chili.

Find the recipe here.

Vegan sweet potato and kale chili

A nutritious but tasty vegan sweet potato and kale chili is always a great option for a family dinner. Eat Move Rest‘s recipe is easy to make and full of veggies. Lentils, beans, kale, tomato, corn, and more go into this chili. Give it a try if you want to increase the variety of plants you eat at mealtime.

Find the recipe here.

Vegan cheesy hamburger pasta

Lauren Boehme Hartmann’s vegan cheesy hamburger pasta is the definition of comfort food. This vegan take on the famous cheeseburger pasta is high in plant protein with the use of vegan mince and dairy-free, thanks to the vegan cheese sauce. Try this recipe with some tomatoes, pickles, and green onions on top for more layers of texture and flavor.

Find the recipe here.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

Moroccan-inspired vegan tagine

Claire Swift and Sarah Biagetti’s Moroccan-inspired vegan tagine is excellent for the whole family thanks to its sweet and savory flavor combinations. Chickpeas, sweet potatoes, and zucchini pair well with quinoa and many seasonings. The dish is finished with flaked almonds, parsley or mint, and pomegranate seeds.

Find the recipe here.

Sheet pan gnocchi alla norma

Sheet-pan meals are especially easy to make for dinner, and this gnocchi alla norma sheet-pan dinner by Elaine Skiadis is sure to be a crowd pleaser. It’s simple, comforting, and includes enough veggies to keep it nutritious. Just throw your veggies, like eggplant and tomato, in with your gnocchi, bake, and serve with fresh basil. You can also add legumes or tofu for protein.

Find the recipe here.

Vegan broccoli cheddar cobbler

Next is another Lauren Boehme Hartmann recipe, perfect for a comforting dinner. This vegan broccoli cheddar cobbler combines a cashew-based cheese sauce with broccoli and vegan cheese to make a sauce perfect for homemade biscuits to be placed on top. The pie-like dish is cooked in the oven and can feed at least six people.

Find the recipe here.

Cheesy smoky leek pasta bake

Romy London’s cheesy, smoky leek pasta bake is next. It’s also a great comfort food dish and is easy to make. Pasta bakes are popular because they’re generally made in one dish, like this one, and the ingredients are simple. Pasta, tomatoes, seasonings, leeks, and onions cook under crunchy vegan cheese and breadcrumbs, and the dish is complete. Finish with fresh parsley and some olive oil and serve.

Find the recipe here.

30-minute creamy vegan lentil curry

Natlicious Food‘s 30-minute creamy lentil curry should definitely be on your list. It uses silken tofu and lentils for protein, adds pumpkin for sweetness, and has a dairy-free creamy sauce that’s a must-try. The pumpkin and tofu lentil sauce is poured over basmati rice and peas and served.

Find the recipe here.

Creamy black bean, harissa, and almond butter stew

The final dish on this list of vegan family dinner ideas is Ella Mills‘ creamy black bean, harissa, and almond butter stew. It’s a one-pan recipe that allows you to omit the harissa without affecting the dish’s flavor if any family member can’t tolerate spice. The ingredients are simple: coconut milk, black beans, aubergine, and almond butter cooked with shallots, olive oil, harissa, maple syrup, and lime.

Find the recipe here.

Read more: 10 Vegan Spring Lunch Ideas

This article was written by Kaitlyn Lourens on the PBN Website.

Making focaccia at home is easier than it looks. You mix bread flour, yeast, and water into a smooth dough and give it time to rise until it’s airy and jiggly. After that, you press in toppings like red onion, semi-dried tomatoes, and artichoke hearts. A good sprinkle of salt and cracked pepper brings everything together.

You bake the slab until the top turns deep golden and the edges crisp up beautifully. Let it cool slightly in the tray before slicing and serving. You can get creative with toppings too – olives, roasted peppers, and even thin slices of zucchini would all work well.

This focaccia feeds a group easily and brings a rustic, homey touch to the table. Serve it warm with dips, salads, or as a side to a bigger meal. It’s one of those dishes that turns any gathering into something memorable.

Read more: Vegan Cacio e Pepe-Style Butter Beans

Making your own loaded focaccia slab

A loaded focaccia slab could be the dinner centerpiece you've been missing out on. Freshly baked bread with a medley of flavors can't go wrong when paired with other tasty dishes.

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Servings1 slab

Ingredients

Bread

• 4 cups (500 g) bread flour
• 1½ cups (375 ml) lukewarm water
• 2¼ tsp (7 g) instant yeast
• 2½ tsp (10 g) caster sugar
• 1¾ tsp (10 g) salt
• 2 tbsp (25 ml) olive oil

Toppings

• 1 sprig rosemary
• ½ red onion finely sliced
• 5 semi sun-dried tomatoes
• 5 artichoke hearts
• 1 tsp cracked black pepper
• Pinch of salt
• Drizzle of olive oil
• 6 sprigs fresh thyme

Instructions

• To begin the bread, using a wooden spoon, combine the bread flour, water, instant yeast, sugar and salt in a bowl of a stand mixer.
• Knead the dough with a dough hook or paddle attachment for 8 to 10 minutes on medium speed; you are looking for a smooth elastic dough, which will have quite a runny consistency.
• Add your oil, then continue to knead until all the ingredients are well combined.
• You can do this process without a stand mixer by working the wooden spoon through the dough. Cover the bowl with a damp towel and rest in a warm area until the dough is doubled in size (1 to 2 hours depending on the temperature).
• Preheat your oven to 390°F (200°C) and grease an 8 x 12–inch (20 x 30–cm) baking tray. Line the bottom of the tray with baking paper.
• Once the dough has risen and is jiggly when gently wobbled, sprinkle the top with the rosemary, onion, sun-dried tomatoes and artichoke hearts. Evenly season the dough with pepper and salt, then top with a good drizzle of oil.
• Bake in the oven for 30 to 35 minutes, or until the top of the focaccia is golden brown. Cool in the tin, then garnish with fresh thyme before slicing.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: How To Make This Game-Changing Vegan Lasagna Soup

This article was written by Reece Hignell on the PBN Website.

You can also serve it as the perfect side for vegan pizza night, which is what Brown recommends. The saltiness of the olives and pepperoncini cuts through the richness of pizza, while the fresh greens and tomatoes add balance. It’s crunchy, tangy, and easy to pull together in just a few minutes.

You can top it with vegan mozzarella or enjoy it without. Either way, a good dressing like a red wine vinaigrette ties everything together. You can prep it ahead of time or toss it fresh before serving. This is the kind of salad that everyone can customize, making it great for casual dinners or big family gatherings.

Read more: Smoky BBQ Shredded Jackfruit

How to make a ‘pizza night’ salad

In 20 minutes you can have a large bowl of pizza night salad ready to serve to your family (or just yourself). This salad works on its own or with some tasty vegan pizza.

5 from 1 vote

Duration20 minutes mins

Prep Time20 minutes mins

Servings6

Ingredients

• 1 head iceberg lettuce shredded
• 1 cup shredded radicchio
• ½ cup halved cherry tomatoes
• 1 (15oz/425g) can chickpeas drained and rinsed
• 1 cup sliced pepperoncini
• ½ cup sliced green olives
• ½ red onion thinly sliced or diced
• Vegan mozzarella optional (Cashew mozzarella is used here)
• Vegan dressing of choice

Instructions

• To a large salad bowl, add all the ingredients, including vegan mozzarella, if using.
• Toss with your dressing of choice, and enjoy

Use any preferred dressing but a nice red wine vinaigrette or vegan Italian dressing complements these ingredients very well.

Republished with permission from DK Publishing and Danielle Brown founder and CEO of the wildly popular plant-based lifestyle brand, HealthyGirl Kitchen. Find her new cookbook Life Changing Salads here and her Instagram here.

Read more: Cauliflower, Butter Bean, And Chard Dhal

This article was written by Danielle Brown on the PBN Website.

If you’re looking to increase your protein intake while keeping meals dairy-free and plant-based, The Happy Pear have created an innovative version with a hidden high-protein ingredient: tofu sheets. Combined with a few other smart whole food swaps, this lasagna is built to nourish.

Founded in 2004 by Irish twins Steve and Dave Flynn, The Happy Pear began as a small veg shop in Greystones, Ireland. Over two decades, it’s grown into a plant-based movement with a café, bakery, online courses, bestselling cookbooks, over 80 food products, a regenerative farm – and nearly two million followers across social media. Their goal? “To help you get healthier and be happier,” they say.

Their lasagna recipe, shared on YouTube, reflects that ethos: gluten-free, dairy-free, made from real ingredients, and packed with flavor.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

Lasagna ingredients with a protein punch

The base of the lasagna is a bolognese-style sauce made from red onions, garlic, carrot, and chili. Instead of meat, the brothers add cooked lentils and chopped walnuts. Both are rich in plant protein, with lentils bringing bite and about 18g of protein per cup, while walnuts contribute healthy fats and around 15g of protein per 100g.

Sun-dried tomatoes and passata are added for sweetness and richness. Then comes a handful of fresh spinach — not only for color, but also to bring iron, calcium, and a small protein boost.

For the white sauce, the brothers blend soaked cashew nuts with oat milk, lime juice, garlic powder, black pepper, and a pinch of salt. The result is a creamy béchamel that’s completely dairy-free but still rich and smooth. To lighten the fat content while keeping it indulgent, they add a measured amount of olive oil.

Seasonings like tamari and maple syrup elevate the umami and balance the acidity. The result is a sauce that Dave calls “a taste sensation.”

Read more: Cauliflower, Butter Bean, And Chard Dhal

The secret ingredient: tofu sheets

Instead of pasta, the lasagna uses tofu sheets – thin, papery slices made from compressed tofu. These sheets are high in protein (around 30g per 100g), naturally gluten-free, and cook into a soft, layered texture.

Tofu sheets are commonly used in Asian cooking and are available in many international or Asian supermarkets. They often come dried or fresh and can also be used in soups, stir-fries, or as wrappers for spring rolls and dumplings.

While traditional lasagna made with wheat pasta can still be healthy, this version is ideal for those wanting to boost their protein, avoid gluten, or simply try something new. Steve describes the finished dish as “a sturdy lasagna packed full of protein, packed full of flavor, and packed full of plant diversity.”

You can find more recipes on The Happy Pear YouTube channel.

Read more: Chickpea And Veggie Pita Pockets

This article was written by Editorial Team on the PBN Website.

In this dish, jackfruit gets coated in vegan BBQ sauce, garlic, onion, smoked paprika, and liquid smoke. The result is a rich, smoky mix that’s perfect for sliders, wraps, bowls, or pizza. You cook everything in one pan, and it’s ready in about 10 to 12 minutes.

This recipe is fully vegan and easy to customize. You can serve it on toasted slider buns with vegan coleslaw, stuff it in tacos, or pile it over rice and greens. However you use it, this jackfruit delivers that classic BBQ flavor without the meat. It’s quick to make and great for lunch, dinner, or meal prep. If you’re new to jackfruit, this is a great place to start.

Read more: This Deconstructed Sushi Bowl Is Completely Vegan

Smoky BBQ shredded jackfruit

Replace meat with this shredded jackfruit recipe. You can add the jackfruit to bowls, sandwiches, wraps, and salads.

No ratings yet

Servings3

Ingredients

• 1 (14-oz [400-g]) can jackfruit (in brine or water)
• 1 cup (240 ml) vegan BBQ sauce
• ¼ white or yellow onion sliced
• 3–4 cloves garlic finely chopped
• 1 tbsp (15 ml) avocado oil
• 1 tsp liquid smoke
• 1–2 tsp vegan grilled meat seasoning
• ½ tsp smoked paprika

Instructions

• Drain and rinse the jackfruit.
• Thoroughly shred the jackfruit and remove the seeded buds. Pat the jackfruit dry with a paper towel and place in a medium bowl.
• Add the BBQ sauce, onion, garlic, avocado oil, liquid smoke, grilled meat seasoning and smoked paprika.
• Mix well then add to a medium-sized saucepan over medium heat.
• Cook until fully heated through and the onion is tender, 10 to 12 minutes.
• I recommend eating it on wheat slider buns with a bit of vegan coleslaw as pictured, or enjoy it in a wrap or bowl.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Easy Crispy Rice Salad With Crunchy Green Vegetables

This article was written by Emani Corcran on the PBN Website.

Sullivan offers practical, easy-to-follow instructions to make tofu anything but boring. Each dish is simple enough for everyday cooking, but flavorful enough for special occasions. Whether you’re craving a spicy dinner, a nostalgic breakfast, or a light and crunchy lunch, Sullivan delivers.

Here’s a closer look at each of the four tofu recipes she can’t get enough of.

Gochujang tofu: A spicy-sweet dinner with takeout vibes

This crispy baked tofu tossed in a Korean-inspired gochujang sauce is Sullivan’s answer to weeknight cravings. It’s spicy, sweet, sticky, and served best over rice with steamed broccoli.

Sullivan shares a texture tip upfront: freeze your tofu before cooking. “I freeze a block of tofu directly in the package, then I defrost it and thoroughly press out the extra water,” she says. The result? A chewier, meatier bite that crisps up better in the oven.

The gochujang sauce is adapted from a Korean fried chicken recipe and built from scratch, but she promises it’s worth it. “It really scratches that itch for me,” Sullivan says, comparing it to a healthier, cheaper version of takeout.

This one’s a reliable lunch or dinner option, especially if you’re after bold flavor without a lot of fuss.

Read more: Vegan Tokyo Guide: Where To Eat Plant-Based In Japan This Year

Tofu with vegan yolk sauce: A nostalgic, high-protein breakfast

This dish is Sullivan’s homage to the runny egg breakfasts she used to love. “I used to love eating fried eggs with a runny yolk for breakfast and this satisfies that craving for me,” she says.

Pan-fried tofu slices form the base, and a rich, savory vegan “yolk” sauce made from nutritional yeast, turmeric, black salt, and garlic brings the eggy flavor. The sauce gets its signature funk from the black salt (also known as kala namak), which Sullivan adds at the end to preserve its aroma.

“It’s savory, it’s really simple, it’s so filling because tofu is really high in protein,” she explains. She drizzles it over toast and tops it with scallions or paprika. The yolk sauce also doubles as a dip for toast and keeps well for leftovers, making it a solid breakfast meal prep idea.

Buffalo tofu: Crispy snack or tasty salad topper

Breaded tofu strips are the stars here, made using a versatile batter-and-breadcrumb method that works for baking, air frying, or shallow frying.

Sullivan says that air-frying is the best way to cook this tofu, but you can also bake or shallow fry them if you don’t have an air fryer.

Sullivan usually tosses the crispy tofu in Frank’s RedHot and vegan butter to make classic Buffalo strips, perfect for salads or hearty bowls. “Sometimes I’ll just whip up a batch of these as a snack,” she adds, but they also go great on top of vegan mac and cheese, mashed potatoes, or greens.

Whether as a game-day bite or a protein-packed salad topping, this dish delivers on crunch and flavor.

Tofu lettuce wraps: A light but satisfying lunch

These lettuce wraps are Sullivan’s answer to the “I want something fresh but filling” dilemma. She stir-fries crumbled tofu with garlic, ginger, onions, and water chestnuts, then finishes it with a savory-sweet sauce like vegan oyster sauce or hoisin.

The result is a protein-rich filling that can be eaten hot or cold. “They taste great whether the filling is hot or cold,” she says, adding that leftovers make an easy meal the next day.

She recommends butter lettuce for wrapping, but says any lettuce will work. A sprinkle of scallions and chopped peanuts takes it over the top.

Find more of Sullivan’s recipes on the Sarah Sullivan YouTube channel.

Read more: ‘What I Eat After Running 50km As A Vegan’

This article was written by Editorial Team on the PBN Website.

Millions of people in the UK currently identify as vegan or plant-based, while 10 percent of the population is either cutting out or cutting back on animal products. For many, health and the environment are key motivators for a dietary shift towards plant-based eating. A growing body of evidence indicates that plant foods can have health benefits and aid overall longevity.

Around 7.5 million people in the UK are under 10 years old, and many kids will participate in parents’ evolving lifestyles. Medical and nutrition experts agree that well-planned, nutritious vegan and plant-based diets are safe for people of all ages, including children.

A significant number of UK children are also interested in plant-based food and sustainability themselves. In 2021, BBC Good Food surveyed 1,004 children aged five to 16 and found that eight percent were plant-based and 13 percent were vegetarian. An additional eight percent expressed interest in becoming vegan, and 21 percent expressed interest in becoming vegetarian.

Despite this interest, encouraging some kids to eat fruit and vegetables can still be a challenge. As reported by the British Dietetic Association, many adults eat four portions per day out of the recommended five, while most children eat just three.

For those looking to boost their intake, studies indicate that cooking fruit and vegetables regularly in different ways – by trying out different recipes, for example – encourages regular consumption, as does adding extra legumes and veggies to go-to meals and sauces.

Read more: How To Get Kids To Eat More Fruit And Vegetables, According To Research

20 kid-friendly vegan recipes

These recipes emphasize nutrient-density and flavor, but many are also simple to prepare and quick to cook. All are easy to customize and adapt, and include popular staples like peanut butter, pasta, cheese, and pancakes, which are favorites even among selective eaters. Many of them also include fresh fruit, vegetables, and other five-a-day ingredients like legumes.

15-minute angel hair pasta

This dish features angel hair pasta, white beans, whole tomatoes, and kale, while dill, lemon, and vegetable stock add flavor and depth. It comes from 15-Minute Vegan Meals by Janet Gronnow – aka Munchmeals By Janet – and this dish is filling, tangy, and packed with nutrients. Top it off with fresh dill and a little olive oil, and serve with a summery side salad.

Find the recipe here.

Indo-Chinese pulao

This recipe from Priyanka Naik’s The Modern Tiffin combines flavors from Indian and Chinese cuisine for an aromatic and nutritious meal. It conveniently features leftover rice and adds sautéed veggies, garlic, and ginger, with optional green chillis for spice-fans.

Find the recipe here.

Apple and coconut dhal

JAZZ Apple created this wholesome dhal recipe with ingredients that take just 10 minutes to prepare before cooking. Furthermore, simmering the lentils and apple together gives the dish a slightly sweet, fruity flavor and striking green-tinted color. This version serves eight people.

Find the recipe here.

Vegan butter chickpea curry

Romina Callwitz of Romy London swaps chicken for beans in this vegan butter chickpea curry. It’s creamy, savory, and hearty, just like the traditional version. Using chickpeas as its meat-free star ingredient packs in additional protein and fiber. Chickpeas also contain iron, magnesium, potassium, and folate, which are essential nutrients for people of all ages.

Find the recipe here.

Vegan apple pie nuggets

This recipe comes from Mark Filippelli’s punny and informative This Cookbook is a Huge Missed Steak. The “nuggets” are fun and sweet with a nutritious Pink Lady apple center, but you can swap in your favorite apples and spices, or gluten-free flour, as preferred.

Find the recipe here.

Oatmeal cookie granola

This oatmeal cookie granola comes from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas, and is perfect for older children and young people to make themselves. (Though the recipe is also perfect for younger children with some adult supervision.) The granola is crunchy and sweet, with simple methods and additional nutrients from nuts and seeds.

Find the recipe here.

Easy peanut butter noodles

Cheynese Khachame’s Oodles and Oodles of Vegan Noodles: Soba, Ramen, Udon & More includes this super-simple recipe for peanut butter noodles. The sauce is creamy and umami, with a flavor that is greater than the sum of its (deceptively simple) parts. Most of the ingredients are likely pantry staples, and it can be adapted to suit what you have available.

Find the recipe here.

30-minute plantain and brown lentils

This recipe does exactly what it says on the tin: it’s a plantain and brown lentil-based dish that takes just 30 minutes to prepare, cook, and serve. It comes from Plentiful by Denai Moore, and is rich in both flavor and nutritional density. Serve it with thick dairy-free yoghurt and a hot pistachio and corn nut dressing.

Find the recipe here.

Italian veggie sheet bake

This dish comes from One-Pan Vegan by Lucy Hosier and serves four. It’s quick and simple, both in terms of prep and cleaning up, and is a rich, vinegary, sweet, and flavorful meal that places vegetables front and center. Serve it with hard-baked bread and a sprinkle of basil.

Find the recipe here.

Vegan cheesy hamburger pasta

Lauren Boehme Hartmann’s Delicious AF Vegan includes this recipe, which is a plant-based reinvention of Hamburger Helper-style American cheeseburger pasta. The vegan mince is well-seasoned, and the dairy-free cheese sauce is rich and savory. Serve it with garlic bread or a quick salad for some added color, and finish the pasta off with classic burger toppings.

Find the recipe here.

High protein ‘bubble bagel bites’

This recipe is from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving by Halle Burns, and makes six high-protein bagel bites that are ideal for breakfast. The bites are made with vital wheat gluten, which is the same ingredient used in seitan. They pair well with vegan cream cheese (DIY recipe included), and can be topped off with everything bagel seasoning.

Find the recipe here.

Easy strawberry sandwich biscuits

Natali Eleftheriou of Natlicious Food created this recipe for strawberry shortbread sandwich biscuits. They can be made with pantry staples and are ideal for a family baking session. The filling is fruity, and the shortbread is crumbly, making them perfect for dunking in plant milk.

Find the recipe here.

4-ingredient vegan crepes

You can easily make these crepes sweet or savory to suit your family’s tastes. The recipe comes from Viva!’s Vegan Recipe Club, and the light, thin pancakes are super simple to make. They pair well with sautéed vegetables and scrambled tofu, as well as diced fresh fruit. You can even make a base batter and prepare both: savory for dinner and sweet for dessert.

Find the recipe here.

Chai-spiced cinnamon rolls

This recipe also comes from Elaine Skiadas, and the chai spice gives a fresh new flavor to classic cinnamon rolls. The rolls need to rise twice, but the dough can be prepped the previous night before baking first thing. These rolls are also topped with sticky maple glaze.

Find the recipe here.

Chickpea, coconut, and cauliflower curry

This warming curry is included in Melissa King’s 2016 cookbook Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families. It can be made in a slow cooker and is packed with vegetables, making it a perfect weeknight dinner option. It keeps for at least a week in the refrigerator, and works well alongside rice, quinoa, or any other grain.

Find the recipe here.

Creamy tuna and leek pasta

A tricky part of swapping meat for plants can be convenience, but this quick recipe is high in flavor, high in protein, and takes just 30 minutes to prepare. It comes from High Protein Vegan by Rose Wyles, and works well for nutritious lunches as well as dinners. The combination of herbs, spices, leeks, and chickpeas makes for a rich and hearty pasta sauce.

Find the recipe here.

Vegan dippy egg yolk

Sam Turnbull’s Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way includes this 5-minute recipe for vegan dippy egg yolks. In addition to being quick to prepare, these “yolks” also last up to six months in the freezer, so you can make them in advance. (Combine with scrambled tofu or your favorite store-bought brand to make the whole egg.)

Find the recipe here.

Read more: Academy Of Nutrition And Dietetics Updates Position On Vegan Diets: What It Really Says

Chocolate and banana overnight oats

Clean Food Dirty Girl founder Molly Patrick created this recipe, which is nutritious, delicious, and super quick to put together. You can prep the recipe in bulk or make single servings, and the overnight oats work well in lidded glass jars or other reusable, food-safe containers. Try swapping out your go-to porridge recipe for this alternative that can be made ahead of time.

Find the recipe here.

Sweet berry breakfast bake

Yecenia Currie’s cookbook, Sweet and Savoury Life, includes this recipe for a sweet berry breakfast bake. Like overnight oats, this dish is a unique and tasty alternative to traditional breakfast fare like porridge and toast. It uses quinoa, making it extremely nutritious, and combines this with coconut milk, chia seeds, berries, and a flax seed “egg” to bind it.

Find the recipe here.

Corn fritters with smashed avocado and arugula

This dish comes from The Artful Way to Plant-Based Cooking by Chloé Crane-Leroux and Trudy Crane, and combines crispy, cheesy corn fritters with creamy avocado, fresh tomatoes, and arugula (also known as rocket in the UK), topped off with a squeeze of lemon and salt.

Find the recipe here.

Sweet potato, apple, and berry smoothie bowl

This recipe comes from JAZZ Apple and features fresh fruit alongside nutritious sweet potato. It makes a good breakfast, snack, or even a filling dessert. Add your favorite fruit, nuts, and seeds for some added texture. The smoothie bowl also includes oats, which are rich in protein, carbohydrates, and fiber, and can aid satiety, or fullness, throughout the day.

Find the recipe here.

Read more: 10 Vegan Broccoli Recipes

This article was written by Liam Pritchett on the PBN Website.