Today’s newest plant-based recipes are super beginner-friendly: easy-to-find ingredients with easy-to-follow instructions! Check out the video below to see recipes live (with the written recipes down below), and to learn how you can join a 2-week Vegan Eating challenge I am hosting soon!
Looking for beginner-friendly vegan recipes?
Vegan or not, we are all familiar with that feeling of frustration when we forget to buy that one ingredient out of the 20 listed in that recipe. We’ve also been that person who has zero skills in the kitchen and just opted to order some takeout so we won’t mess up any of the 25 steps found in another recipe.
Believe me, I understand the frustration! This is why for today’s recipe video, I created THREE recipes that are easy to follow and don’t use up tons of ingredients. I also focused on easy-to-find ingredients that you may already have in your kitchen. Perfect for anybody who’s new to veganism, or even for those who want to incorporate more plant based meals into their current lifestyle.
By the way, I have a 2-week Vegan Eating challenge starting on May 17th to help you kickstart your journey towards a plant-based lifestyle, or just help you discover yummy recipes while connecting with a community of like-minded people. If you want to join, head over to my video to find out more information.
One key component to help you get through a 2-week challenge of vegan eating is, of course, a well planned menu of delicious and healthy vegan meals! Honestly, challenge or no challenge, the important thing is that these meals are easy to make and don’t use a lot of ingredients, making them very manageable to make even when you’re not a whiz at cooking!
Excited to find out what these beginner-friendly vegan recipes are? Don’t forget to watch my video above to see me make these recipes live (and to find the link to this challenge I just mentioned!)!
For Breakfast
Avocado & Tofu Toast
Ingredients:
- 85g firm or extra firm tofu
- 1/2 tbsp scrambled tofu seasoning or more if desired
- 1/4 avocado
- A piece of toast
- 1/2 cup grape tomatoes, cut in half
- A squeeze of lemon juice (optional)
- Chopped parsley or green onion for topping (optional)
Instructions:
- Mash tofu with a fork until it’s nice and crumbled.
- Add in scrambled tofu seasoning and mix well.
- Slice avocado and mash into the tofu until well-combined.
- Top the avocado-tofu mix on a piece of toast.
- Top with halved grape tomatoes and squeeze a little bit of lemon juice for more flavour.
- Top with parsley (optional), and season with salt and pepper to taste.
- Enjoy with a side of fruit!
Hummus & Mushroom Toast
Ingredients:
- 1/2 tsp oil or spray of oil
- 1 cup mushrooms, sliced
- 1 tbsp coconut aminos or soy sauce
- 1 tsp garlic powder
- 2-3 tbsp hummus (or however much you’d like)
- 1/4 cup chickpeas
- A piece of toast
- Parsley for topping (optional)
Instructions:
- Heat oil on a pan and cook up the mushrooms until browned.
- Add in coconut aminos and garlic powder, and mix well. Set aside.
- Spread hummus on top of toast and top with chickpeas, the cooked mushrooms, and chopped parsley.
- Sprinkle on some salt & pepper, if desired, and serve with your favourite fruits. Enjoy!
For Lunch
Couscous Sushi Bowl
Ingredients (for 1 serving):
- 1/3 cup dry couscous + ⅓ cup boiled water
- 1 tbsp rice vinegar, pinch of sugar + pinch of salt
- 1/2 cup edamame beans
- 1/4 avocado, sliced
- 1/4 cucumber, julienned
- 1/4 cup purple cabbage, shredded
- 1/2 medium carrot, julienned
- 1 nori sheet, sliced into small pieces (optional)
- 1 tsp toasted sesame seeds (optional)
- 1 tbsp coconut aminos or soy sauce
Instructions:
- Into a bowl, add in dry couscous with an equal amount of boiled water. Cover the bowl and let it sit for 5 minutes.
- Meanwhile, prep the other ingredients, starting with slicing the veggies and cutting up the nori sheets.
- After 5 minutes, fluff the couscous with a fork and season with rice vinegar and a pinch of salt and sugar.
- Assemble the sushi bowl by placing the chopped vegetables, avocado and edamame beans on top of the couscous.
- Top with nori slices, sprinkle on some sesame seeds and drizzle with coconut aminos.
- If you like spice, drizzle on some sriracha. Enjoy!
For Dinner
Garlic Noodle Stir Fry
Ingredients (2 servings):
- 2 servings spaghettini or other vegan-friendly noodles
- 160g extra firm tofu
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1/4 onion, sliced
- 1/2 bell pepper, sliced into thin pieces
- 1 cup broccoli, chopped into bite-sized pieces
- 2-4 tbsp soy sauce
- 1 tbsp garlic powder
- 1 tbsp toasted sesame oil (plus more for drizzling)
- Optional garnish: chopped green onions, toasted sesame seeds
Instructions:
- Cook pasta or noodles according to package instructions.
- Cut up tofu into small cubes.
- Heat oil in a pan and add in the tofu. Cook for 5-6 minutes, tossing every 1-2 minutes, until they are golden brown in color. Season with a little soy sauce for extra flavour. Set aside.
- In the same pan, saute onions and minced garlic for a couple of minutes.
- Add in broccoli and bell pepper (feel free to add in any vegetables you like).
- Add the cooked noodles into the pan and add garlic powder, soy sauce and toasted sesame oil and mix well (you can feel free to season however you’d like and use different sauces)
- Top with sesame seeds and chopped green onions. Drizzle on some more toasted sesame oil for extra flavour if desired.
- Enjoy!
