Cool Fast Vegan Recipes 2022

Cool Fast Vegan Recipes 2022. Here are five fast vegan recipes that you can prepare in 30 minutes or less:

Chickpea and Vegetable Stir Fry

  • Heat some oil in a large skillet over medium-high heat.
  • Add sliced bell peppers, chopped broccoli, and sliced onions to the skillet and stir fry for a few minutes until they start to soften.
  • Add drained and rinsed chickpeas to the skillet and continue to stir fry until everything is cooked through.
  • Season with salt, pepper, and a squeeze of lemon juice. Serve over rice or quinoa.

Black Bean Tacos

  • Heat some oil in a large skillet over medium heat.
  • Add diced onion and minced garlic to the skillet and cook until softened.
  • Add drained and rinsed black beans, cumin, chili powder, and salt to the skillet and stir to combine.
  • Cook for a few minutes until the beans are heated through.
  • Serve the black beans on warm tortillas and top with shredded lettuce, diced tomatoes, and salsa.

Vegan BLT

  • Toast some bread and spread vegan mayo on one side.
  • Layer on slices of ripe tomato, lettuce leaves, and vegan bacon (such as tempeh bacon or coconut bacon).
  • Top with another slice of toast and enjoy!

Lentil Soup

  • In a large pot, sauté diced onions, carrots, and celery in some oil until softened.
  • Add dried lentils, vegetable broth, diced tomatoes, and seasonings (such as thyme, bay leaves, and salt).
  • Bring to a boil, then reduce the heat and simmer until the lentils are cooked through and the soup has thickened.
  • Serve with crusty bread.

Vegan Mac and Cheese

  • Cook pasta according to package directions.
  • While the pasta is cooking, make the cheese sauce by blending together soaked cashews, nutritional yeast, garlic powder, onion powder, dijon mustard, salt, and water in a blender or food processor until smooth.
  • Drain the cooked pasta and return it to the pot.
  • Pour the cheese sauce over the pasta and stir to combine.
  • Serve hot.

A flavor sensation you’ll all enjoy. Cauliflower steaks, Portobello steaks, and pot roast are all among my favorite vegan entrees both for easy weeknight meals as well as fancy weekend dinners.

10 Quick and Easy Vegetarian Meals Melissa Mitri
10 Quick and Easy Vegetarian Meals Melissa Mitri from

Vegan polenta with mushrooms and beans. 15 minutes and a raid of your store cupboard is all you need to make this hearty lentil and chickpea salad, dressed in. This link opens in a new tab.

This Vegan Enchilada Casserole Takes Just Minutes To Put Together.

Here's a recipe for a vegan enchilada casserole that serves 6-8 people:


  1. 12-16 corn tortillas
  2. 2 cans (15 oz each) black beans, drained and rinsed
  3. 1 can (15 oz) sweet corn, drained
  4. 1 red bell pepper, diced
  5. 1 green bell pepper, diced
  6. 1 onion, diced
  7. 4 cloves garlic, minced
  8. 1 tbsp chili powder
  9. 1 tsp cumin
  10. 1/2 tsp smoked paprika
  11. 1/2 tsp salt
  12. 1 can (15 oz) tomato sauce
  13. 1/2 cup vegetable broth
  14. 2 cups vegan shredded cheese
  15. Optional toppings: chopped fresh cilantro, diced avocado, sliced jalapenos


  • Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  • In a large skillet over medium heat, sauté the diced onions and bell peppers until they start to soften, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
  • Add the black beans, sweet corn, chili powder, cumin, smoked paprika, and salt to the skillet. Stir to combine and cook for another 2-3 minutes.
  • In a separate bowl, whisk together the tomato sauce and vegetable broth.
  • Spread a thin layer of the tomato sauce mixture on the bottom of the greased baking dish.
  • Arrange a layer of tortillas on top of the sauce, overlapping them slightly to cover the bottom of the dish.
  • Spoon half of the black bean mixture on top of the tortillas. Spread it out evenly.
  • Sprinkle 1/3 of the vegan shredded cheese on top of the black bean mixture.
  • Repeat with another layer of tortillas, the remaining black bean mixture, and another 1/3 of the vegan shredded cheese.
  • Top with a final layer of tortillas and spread the remaining tomato sauce mixture on top.
  • Sprinkle the remaining 1/3 of the vegan shredded cheese on top of the tomato sauce.
  • Cover the baking dish with foil and bake for 25 minutes.
  • Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
  • Let the casserole cool for a few minutes before slicing and serving. Top with optional toppings, if desired.
  • 30 minute vegan peanut butter noodles. It’s super crispy and packed with flavor! Vegan lettuce wraps with teriyaki tempeh.

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