5-Ingredient Vegan Recipes (2024)

Prep Time: 50 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr

Cuisine: American

Serving size: 4 large quesadillas

• ▢ 1 1/2 cups baked or steamed sweet potatoes flesh only*
• ▢ 1 15-ounce can of chickpeas, rinsed and drained thoroughly
• ▢ 1/2 cup nutritional yeast
• ▢ 3 tablespoons Frank’s hot sauce original cayenne or Xtra hot, or hot sauce of choice
• ▢ Salt to taste as needed I didn’t need any
• ▢ 6-8 large flour tortillas substitute a gluten-free tortilla if needed

• Combine the sweet potato flesh, chickpeas, nutritional yeast, and hot sauce in a food processor. Blend until all of the ingredients are well combined into a thick puree, similar to the texture of a thick hummus.

• Spread the filling evenly onto 3 extra-large or 4 large tortillas, depending on how much filling you want in each one. Top with the remaining tortillas and push together gently.

• Lightly grease a large 12-inch skillet with a bit of oil or nonstick cooking spray and heat over medium. Once the skillet is hot, add one prepared quesadilla. Then place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. The weight helps form a nice crispy exterior. Cook the quesadillas for 3 minutes, or until golden brown on one side, then flip and cook another 2-3 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining quesadillas.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Cuisine: American

Serving size: 2 people

• ▢ 1 tablespoon olive oil
• ▢ 4 garlic cloves
• ▢ 10 ounces mixed mushrooms, sliced (I used 80% cremini mushrooms and 20% oyster mushrooms)
• ▢ 1/2 teaspoon kosher salt + more to taste
• ▢ Freshly cracked lack pepper to taste
• ▢ 3/4 cup oat milk
• ▢ 1/4 cup tahini
• ▢ 4-6 ounces of fettuccine, tagliatielle, or pasta of choice (use gluten-free pasta if desired)

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and keep warm.

• Meanwhile, heat a large skillet over medium heat. Add the oil and once hot, add the garlic and sauté for 2-3 minutes, stirring frequently to prevent burning, until lightly browned.

• Increase the heat to medium-high. Add the mushrooms and stir to combine. Sauté for 4-5 minutes, or until the mushrooms are lightly browned and tender. Add 1/4 teaspoon of the kosher salt and cook the mushrooms for an additional 1 minute.

• Pour in the oat milk, tahini, the remaining 1/4 teaspoon kosher salt, and black pepper to taste. Stir well to combine (I find a silicone spatula is helpful here). Bring the mixture to a simmer over medium-low heat. Cook for 3-5 minutes, or until the sauce has thickened and is very creamy, stirring frequently. Season the sauce to taste with additional salt or pepper as needed.

• Add the hot cooked pasta to the skillet and toss to combine, ensuring all of the noodles are coated in the sauce.

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Cuisine: American

Serving size: 4

• ▢ 1 large yellow onion diced
• ▢ 1/4 cup water
• ▢ 1 teaspoon kosher salt + more to taste
• ▢ Freshly cracked black pepper to taste
• ▢ 1 can “lite” or reduced-fat coconut milk
• ▢ 1/2 cup canned tomato sauce
• ▢ 2 15-ounce cans cannellini beans, drained and rinsed
• ▢ 1 large head of Lacinato kale, shredded
• ▢ For serving: cooked millet, quinoa, brown rice, etc.

• Heat a large, deep nonstick sauté pan over medium heat. Add the diced onion and a pinch of salt and cook for 1 minute, stirring occasionally. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion has softened and the water has just evaporated, stirring frequently to prevent burning.

• Add the drained beans and stir to combine. Pour in the coconut milk, tomato sauce, 1 teaspoon kosher salt, black pepper to taste, and white beans. Stir to combine and coat all of the beans in the sauce.

• Add the kale and stir again to incorporate. Bring the mixture to a rapid simmer, then cover with a lid. Continue to cook at a rapid simmer for 10-15 minutes or until the sauce has thickened. Season to taste with salt as needed. If desired, serve over cooked millet, quinoa, or brown rice.