Very often I find myself sharing recipes that I love to make on my Instagram stories and more often than not, some people end up asking me for the links. So I thought that maybe I can start sharing my top plant-based recipes here.
I have shared before that I my diet is mostly plant based, but I do eat cheese and fish occasionally. My husband eats meat once or twice a week, but usually during the week we stick to vegan/vegetarian recipes. Before we start, I’ll begin to tell you that I like recipes that are not too complicated to make, I prefer baked over fried (too much work and oil involved) and I prefer to make things that are full of flavor, while keeping it healthy-ish. At this point I prefer to do things with the least amount of processed foods, but I know that sometimes there’s either no time nor energy.
I hope you like this compilation of recipes, which I have gathered from all over. And I will add my notes below each so you know exactly how I make them.
The Best Vegan Mac and Cheese You’ll Ever Eat by ambitious kitchen
I love a vegan mac n cheese and this sauce doesn’t disappoint! I had been making another recipe which is also delish but I liked that this one doesn’t require any cooking of the ingredients before hand. Just a few markers of what I switched for this recipe:
- Instead of boiling my cashews or leaving them soaking overnight, I soaked them on hot water from my kettle for 20-ish minutes in a covered bowl.
- I added broccoli to the pasta, since I love cheesy broccoli
- I use my regular blender for this, and the sauce came out so smooth! Even smoother than with my old ninja blender.
- I usually double the recipe because we eat like there’s no tomorrow and still love to have leftovers.
“not so” vegan lasagna by Maya of fitgreenmind
This lasagna was a hit in my house! Hands down the best lasagna I have ever made and one that sits at the very top of my go to plant-based recipes. It uses lentils for the filling along with some veggies and it creates an amazing flavor for it, my husband was obsessed. I am thinking that the lentil filling can be also used with pasta for a “Bolognese” style pasta. Just one tiny change I made that made it not vegan:
- Instead of doing the vegan bechamel sauce, I used shredded cheese. We love the Gouda shredded cheese from Aldi.
Creamy VEgan Lentil Soup by Brandi of Vegan8
Another hit on my house as of lately. As you can see we are high on the lentil train, since I’m trying to get more iron into my diet, because, pregnancy. But we are not mad about it either. This is a totally different way to prepare lentil soup in my experience and it was such a nice switch. Luis couldn’t stop talking about how good it is, and I agree. My notes:
- I opted to do the same trick with the cashews of soaking the in piping hot water in a covered bowl for 20 min and that did the trick. I used my nutribullet thingy to blend them and the cream came out fine.
- I switched the spinach for Kale since I hate wilted spinach
What are some of your top plant-based recipes you keep going back to? I’ll have to share mine as we go, specially after my baby is born, because I’m sure I am going to be opting for simple and quick recipes. I have created some recipes myself but they are mostly baked goods and desserts, if you want to take a look, you can check them out here!
