10 bold recipes that’ll make you feel like you deserve a cooking show 
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Break your foodie routine. Put down that avocado and toast. And celebrate Cook Something Bold Day

It’s so easy to get in a cooking rut (hello, cereal for dinner and granola bar breakfasts). But there is nothing like filling a home with cozy smells, and using your hands to create something soul-satisfying and belly-warming

So, if you’ve been wanting to try a new recipe but need an excuse to take out your cookware and buy an ingredient you can’t pronounce… this is it! 

Here are 10 fun and bold vegan recipes to inspire your inner chef, including our drool-worthy Vegan Banh Mi from the Wholesome Culture Cookbook.

10 Bold Vegan Recipes

Tofu Banh Mi – Wholesome Culture Cookbook

Wholesome Culture Cookbook vegan tofu banh mi recipes

 

Makes 2 servings

Prep time: 15 minutes

Cook time: 12-16 minutes

  • Soft French baguette
  • 2-3 tablespoons vegetable oil
  • 14 oz pack extra firm tofu
  • 1/4 cup BBQ sauce
  • 1/4 cup soy sauce
  • 1 tablespoon water
  • 1 teaspoon garam masala
  • 1 teaspoon garlic powder
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 cucumber, thinly sliced, lengthwise
  • 2 jalapeños, thinly sliced
  • 1 carrot, sliced using potato peeler
  • 2 tablespoon mayo
  • 2 tablespoons cilantro
  • 2 tablespoons mint

Directions: 

  1. Add 1/2 cup vinegar, 1/4 cup water, and 1/2 teaspoon salt to a bowl and mix well. Slice the cucumber, jalapenos, and carrot and add to this mixture. 
  2. Using paper towels, press out some of the liquid from the tofu. Then, slice into rectangular patties (the width of the baguette and around 1/2 inch thick). Add oil to a large pan on medium heat and add in tofu. Cook for 5-7 minutes or until lightly browned. 
  3. Meanwhile, in a small bowl or cup, mix together barbeque sauce, soy sauce, 1 tablespoon water, garam masala and garlic powder. 
  4. Once tofu has browned on one side, flip and continue to cook for another 5-7 minutes on the other side, or until lightly browned. Then, pour in the barbeque soy sauce mixture, making sure to thoroughly coat each piece of tofu. Remove from heat.
  5. Chop the cilantro and mint. If desired, heat the baguette. Then, spread a layer of mayo onto the bread. Sprinkle with herbs, then top with the tofu and the pickled vegetables. 

Wholesome Culture vegan cookbook

Chickpea Spinach Pie

Butternut Squash Fusilli With Avocado and Pesto Seed Butter Pesto

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Butternut squash fusilli with avocado and pumpkin seed butter pesto by @the_clumsy_vegan Follow us @vegspirationfeed for daily vegan recipes Recipe Crinkle cut butternut squash 2 cup (shop bought) Olive oil to coat Nutritional yeast 1 Tbsp Smoked paprika 2 tsp For pesto Avocado 1 Basil leaves 1/2 cup pumpkin seed butter 1 Tbsp Smoked salt 2 tsp Almond milk 1 Tbsp Method 1) Preheat oven to 175C 2) Make pesto by blending all the ingredients together 3) Coat squash with olive oil and roast in a preheated ovnfor 20-25 min till done 4) Coat with pesto and sprinkle with nutritional yeast and paprika. 5) Enjoy! ​. . . . #veganrecipe #plantbasedmeal #veganfoodshare #veganfood #healthyrecipes #plantbasedvegan #veganrecipes #whatveganseat #veganfoodie #plantbasedfood #veganfoodlovers #vegans #vegansofig #vegetarianrecipes #veganlunch #vegandinner #vegan #veganbreakfast #plantbasedmeals #vegancomfortfood #vegetarianfood #plantbase #plantbasedrecipes #veganfoodporn #plantbased #plantbasedfoods #plantbasedrecipe #healthydinner #vegetarian #plantbaseddiet

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Chili Stuffed Sweet Potatoes

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Chilli Stuffed Sweet Potatoes 🍠 Created by @bos.kitchen 🤤 . . Shared Via @GlowingPlants ✨🌿 #GlowingPlants Save For Your Weekly Grocery List 📝 ​. ​Recipe 👇 ​(makes enough chilli for 6 sweet potatoes) . 2 tbsp olive oil 1 onion 2 peppers 1 courgette 1 chilli 3 garlic cloves 1 tin kidney beans, drained 1 tin sweetcorn 1 tin tomatoes 3 tbsp tomato puree 2 tsp cumin, ground 2 tsp oregano 1/2 tsp cayenne pepper 1/2 tsp each salt and pepper 3-6 sweet potatoes . Heat oil in a large pan over a medium heat. Chop onion, peppers, courgette, chilli and garlic and add to the pan with kidney beans and sweetcorn. Cook for 5 mins, until tender. Add in tin tomatoes, tomato puree, cumin, oregano, cayenne and salt and pepper. Reduce heat to low and simmer for 40 mins. Preheat oven to 200•c. Put sweet potatoes in the oven and bake for 20-25 mins, until easily pierced with a knife. Load potatoes with chilli and serve with cucumber, avocado or a plain dairy free yoghurt. Enjoy 😉

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Easy Vegan Eggplant Rollatini

Portobello Mushroom Steaks

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Portobello mushroom “steaks” by @lindseyeatsla. Recipe: 4-5 portobello mushrooms 1/4th cup soy sauce or coconut aminos 2 tablespoons hot sauce 2 teaspoon toasted sesame seeds 1 tsp vinegar 1 tsp chili flakes 1/4th cup @califiafarms go coconuts Salt and pepper to taste Directions To begin, marinate your mushrooms in your coconut milk, soy sauce, hot sauce, toasted sesame seeds, vinegar, chili flakes, salt and pepper. While that’s marinating, make your quick green salad by slicing cucumbers and radish and mixing with watercress, mint, lemon juice, salt and pepper. Heat a skillet with a drizzle of oil and place on your portobellos until charred and crispy on the outside and cooked throughout on the inside. Let rest for 5 minutes and slice as you would a steak. Serve with your salad. #veganrecipes #veganrecipe #veganprotein #veganfood #veganmeals #foodvideo #veganrecipevideo #veganrecipevideos #foodvideos #foodvideo #recipevideo #recipevideos #cookingvideo #cookingvideos #veganmeat #veganblogger #vegansofig #portobellomushrooms #portobellomushroom

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Buffalo Cauliflower and Chickpea Casserole

Butternut Squash and White Bean Burger

Cashew Alfredo

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Where are the Alfredo lovers??? 😍🤚⁣ ⁣ You don’t have to use dairy to make a good cream sauce! I read a statistic saying about 75% of the world’s population is lactose intolerant, some don’t even realize it. ⁣ Cashews is what makes this Alfredo so creamy, and it has a lot more health benefits than dairy. ⁣ ⁣ Cashew alfredo ⁣ by @365cleaneats ⁣ ⁣ I N S T R U C T I O N S ⁣ ⁣ Rosemary infused roasted mushrooms⁣ -Ingredients-⁣ 300g mushrooms, cleaned⁣ 2 garlic, grated⁣ 4 Tbsp. olive oil⁣ 2 Tbsp. tamari⁣ 2 tsp rosemary, minced⁣ 2 tsp balsamic vinegar .⁣ Method⁣ (1)Preheat oven to 200⁰C (390⁰F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer. Roast it for about 10 minutes, flip and continue to roast 8-10 more minuets. Salt to taste.⁣ ⁣ Cashew alfredo sauce (about 1.5 cups)⁣ ingredients for the sauce:⁣ 1/2 cup raw cashew, soaked in hot water for 30 minutes and rinsed ⁣ 1/2 cup minced brown onion⁣ 1.5 garlic (1 garlic for sauté, 1/2 for adding at step #2)⁣ 1 cup unsweetened plain almond milk⁣ 2-3 Tbsp. nutritional yeast⁣ 1 Tbsp. arrow root powder or potato starch⁣ 1/2-1 tsp maple syrup⁣ olive oil, pink salt, and black pepper .⁣ Other:⁣ 200g your choice of pasta⁣ lemon wedges for serving .⁣ Method:⁣ 1)Sauté minced onion and 1 minced garlic with 1 Tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender. ⁣ 2)In a high speed blender, put all the ingredients for the sauce and blend well.⁣ 3)Transfer the mixture to a small pot and heat it for 10 minutes with low to medium flame. Continue to stir as to not burn it. Add more milk, salt, and black pepper if you wish.⁣ 4)Mix the sauce and olive oil with boiled pasta and squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.⁣ ⁣ #fettuccinealfredo #veganalfredo #cashewalfredo #nooch #nutritionalyeast #healthypasta #vegancheese #cashewcheese #beanpasta #wholefoodplantbased #dairyfreecheese #plantbasedrecipes #plantbaseddinner #veganpasta #healthyvegan #veganitalian #healthymealideas #glutenfreevegan #veganitalia #meatlessmondays #megunprocessed #vegandinners #vegandinnerideas #veganfoodlover #veganfoods #plantbasediet

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Chili Cheese Nachos

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Chili Cheese Nachos—made vegan! In my past life, I loved digging into a big ol’ plate of chili cheese nachos from a popular fast food joint. (And I washed it down with a shake, of course.) 😊My version has a decadent-tasting combo of luxurious vegan cheese sauce and smoky lentil and kidney bean chili, and it’s vegan, gluten-free, and soy-free (with a nut-free option to boot.) Nope, I don’t miss the old one a darn bit. 🤗 The full recipe is available in the #osgeveryday cookbook, and psst…you can also find it on @clean.plates and @honest blogs. Let me know if any of you have tried it out! If you like the video, don’t forget to visit the link in my Insta profile to subscribe to our YouTube channel. That way you’ll never miss out when we share a new one. #osgvideos #ohsheglows

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1-Pot Chickpea Shakshuka

Ginger Sesame Baked Tofu with Red Curry Sauce

Now that you’re hungry… here are more tips and tricks to have the best vegan meal ever!

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