Veganism is a lifestyle that excludes all animal products, such as meat, dairy, eggs and honey, for ethical, environmental or health reasons. However, being vegan does not mean you have to miss out on delicious and satisfying food. In fact, there are countless vegan recipes that are easy to make, nutritious and full of flavor.

In this article, we have selected 5 tasty vegan recipes that are recommended by vegans themselves. These recipes cover different cuisines, courses and occasions, so you can enjoy a variety of plant-based dishes at home or with friends. Whether you are a vegan, a vegetarian or just curious about vegan food, we hope you will find something to tempt your taste buds.

Here are the 5 tasty vegan recipes we have chosen for you:

1) Vegan Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled, seeded, and diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation:

1. In a large pot, heat some oil over medium heat and sauté the onion, garlic, carrots, and celery until softened.

2. Add the diced butternut squash and cook for a few more minutes.

3. Pour in the vegetable broth and season with cumin, cinnamon, salt, and pepper.

4. Bring the mixture to a boil, then reduce the heat and simmer until the squash is tender.

5. Use an immersion blender or transfer the soup to a blender and blend until smooth.

6. Garnish with fresh parsley and serve hot.

2) Vegan Black Bean Tacos

Ingredients:

• 1 can black beans, drained and rinsed
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Taco shells or tortillas
• Toppings: diced tomatoes, avocado slices, shredded lettuce, salsa, and vegan sour cream

Preparation:

1. In a large pan, sauté the onion, garlic, and bell pepper until softened.

2. Add the black beans, cumin, chili powder, smoked paprika, salt, and pepper.

3. Cook for a few minutes, stirring occasionally, until the beans are heated through and well-coated with the spices.

4. Warm the taco shells or tortillas according to package instructions.

5. Spoon the black bean mixture into the taco shells or tortillas and top with diced tomatoes, avocado slices, shredded lettuce, salsa, and vegan sour cream.

6. Serve immediately.

3) Vegan Lentil Spinach Curry

Ingredients:

• 1 cup dried green lentils
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon grated ginger
• 1 can diced tomatoes
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon paprika
• 4 cups baby spinach
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Preparation:

1. Cook the lentils according to package instructions, then drain and set aside.

2. In a large pot, sauté the diced onion, minced garlic, and grated ginger until fragrant.

3. Add the diced tomatoes, coconut milk, curry powder, cumin, turmeric, and paprika. Stir well to combine.

4. Simmer the mixture for a few minutes to allow the flavors to meld together.

5. Add the cooked lentils and baby spinach to the pot and cook until the spinach wilts.

6. Season with salt and pepper to taste.

7. Garnish with fresh cilantro and serve over cooked rice.

4) Vegan Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation:

1. In a large bowl, combine the chickpeas, diced cucumber, bell pepper, red onion, cherry tomatoes, and fresh parsley.

2. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

3. Pour the dressing over the chickpea mixture and toss to combine.

4. Adjust the seasoning if needed.

5. Let the salad sit for 10-15 minutes to allow the flavors to meld together.

6. Serve chilled as a light and refreshing meal or side dish.

5) Vegan Stir-Fried Tofu with Vegetables

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Green onions for garnish

Preparation:

1. In a medium bowl, combine the cubed tofu, soy sauce, and cornstarch. Toss until the tofu is evenly coated.

2. In a large pan or wok, heat the sesame oil and vegetable oil over medium heat.

3. Add the sliced onion and minced garlic. Sauté until fragrant and the onion is softened.

4. Increase the heat to medium-high and add the tofu cubes. Cook until the tofu is golden brown and crispy on all sides.

5. Add the sliced bell pepper, broccoli florets, and julienned carrot to the pan. Stir-fry for a few minutes until the vegetables are tender-crisp.

6. In a small bowl, whisk together the hoisin sauce, rice vinegar, and maple syrup. Pour the sauce over the tofu and vegetables, and stir to coat evenly.

7. Season with salt.