easy vegan recipes

This vegan pizza mozzarella is going to change your mind about vegan pizza. Not only does it taste amazing, but it's also super quick and easy to make! No melting, heating over a stove, or anything other than just a blender and your oven.

Coquito is a traditional Puerto Rican Christmas drink made with coconut milk, condensed milk, and rum; infused with warm hints of cinnamon and vanilla. In this vegan version, we swap the dairy with condensed and evaporated coconut milk, replicating the sweet flavor and rich, creamy texture.

Stir-fries are my go-to meals on busy weeknights because they're quick, easy, fairly healthy, and most importantly, delicious. They're also easily adaptable depending on what veggies or proteins you happen to have on hand. In this recipe, I'm using tofu, red cabbage, and broccoli with a sweet chili sauce, but feel free to swap out anything you want to make it your own.

The tofu can be baked or pan-fried depending on your preference. Baking will save you some time since you can prepare your sauce and fry your vegetables while the tofu is baking. And your tofu will still come out with a nice golden color and a bit of crunch. But for even more crispiness and a deeper golden color, pan-frying your tofu might be a better option.

This is the perfect creamy peanut sauce for stir-fries: a little sweet, a little spicy, and totally delicious! This easy recipe is inspired by Thai peanut sauce. It uses sriracha for a little bit of heat and soy sauce and rice vinegar for more flavor. But it's vegan, so there's no fish sauce. And there's also no coconut milk, so it's easy to make in small batches for stir-fries.

If you're using a natural peanut butter that needs to be refrigerated, you will likely need to heat the sauce a bit to get the peanut butter to blend with the other ingredients. However, if you're using traditional peanut butter and it blends easily for you, the sauce can be eaten without heating it.

Stir-fries are one of my favorite ways to make a quick dinner that's also delicious, especially on busy weeknights. This version is made with Udon noodles, carrots, sugar snap peas, mushrooms, and a slightly sweet and spicy peanut sauce. But one of the great things about stir-fries is that they're flexible. Use different noodles, vegetables, or sauce, and it will still taste great!

If you want to try other vegetables in your stir-fry, choose ones that will hold up well and don't release a lot of moisture during cooking. Some other vegetables that are great for stir-fries include red bell peppers, broccoli, cabbage, green beans, water chestnuts, and baby corn. For another sauce option, try my vegan sweet chili stir-fry sauce.

This stir-fry sauce is not your usual boring teriyaki. It's a little spicy, a little sweet, and completely delicious! It's also vegan, so it's perfect for vegan stir-fry dishes. It's quick and easy to make—great for busy weeknight meals that the whole family will enjoy. It stores well in the refrigerator, too, so you can use it over and over again for even more quick dinners.

While sweet chili sauce is one of my favorite sauces, the store-bought versions all seem to be missing something. So I made my own sauce!

Let New York have its cheesecake. Here in Florida, we have something better: Key lime pie. This addictive vegan version of the South Florida classic treat has an authentic creamy and tart filling surrounded by a flavorful graham cracker crust. Like the original Key lime pie, it's easy to make, and absolutely no one will guess there's no dairy or eggs!

This carrot and pumpkin soup is the perfect cozy vegan meal for cool fall nights. The slight sweetness of the pumpkin and carrot pairs perfectly with the warm spiciness of cinnamon, nutmeg, ginger, and red pepper. Added cashew cream takes this vibrant soup to the next level of creamy deliciousness! This soup is also easy to make (just chop, simmer, and blend), and makes plenty for leftovers. Pair it with some toasty, crusty bread and curl up on the couch with a blanket for the ultimate fall comfort!

You may have noticed it's not easy to find graham crackers in grocery stores that are both dairy-free and made without honey. But don't worry! These homemade graham crackers are super easy, delicious, and 100% free from animal products!

Full of flavor and topped with (optional) crunchy cinnamon sugar, these graham crackers are the perfect base for s'mores. Just be sure to top them with vegan chocolate and vegan marshmallows (like Dandies). You can also crumble them up into graham cracker crumbs and use them in a graham cracker crust for a vegan cheesecake, or chocolate mousse pie crust. Or grab some non-dairy ice cream and make a sandwich with them. Of course, they're yummy on their own, too!

These English muffins are my new breakfast favorite! They have all the flavor plus the nooks and crannies of the ones you remember, but with none of the dairy (or preservatives). Serve them with vegan butter and jam, or make a breakfast sandwich with Just Egg and a slice of vegan cheddar.

English muffins are, as the name suggests, English, although in the UK, they're just called "muffins." In the late 19th century, British immigrant Samuel Bath Thomas introduced them to Americans, eventually creating Thomas' English Muffins.