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Yummy Foods

7 Vegan Recipes That Are Actually Delicious

Whether you are simply trying to eat less meat, cook more plant-based meals, consume more vibrant healthy produce, or subscribe to the vegan lifestyle- my hope is that these Vegan Recipes help inspire you on your own health journey. Always remember, vegan food never has to be boring or bland! And remember, if it tastes delicious, no one will ever miss the meat! I promise! 😉

1. Sweet Potato Chips

Slice the potatoes as thinly as possible to make these sweet potato chips extremely crispy (a mandoline comes in handy here!) The chips will crisp up as they cool, so don’t worry about continuing to bake them until they’re too dark. Next, try our fauxtato chips! They’re made from radishes, which is a spoiler.

YIELDS:

SERVINGS: 4

TIME TO PREPARE:

0 HOURS AND 15 MINUTES

TIME TO COMPLETE:

0 HOUR AND 50 MINUTES

INGREDIENTS

2 finely sliced medium sweet potatoes

1 tablespoon of vegetable oil

cornstarch, 1 tbsp

chili powder (1 tbsp.)

smoked paprika, 2 tsp.

a teaspoon of garlic powder

1 teaspoon powdered mustard

kosher salt, 2 tsp

1/2 teaspoon pepper, freshly ground

2 thinly sliced green onions

sour cream, 2/3 cup

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit. Two-wire racks should be placed on two large rimmed baking sheets. In a large mixing bowl, toss the sweet potatoes in the oil until they are equally coated.

Combine spices and cornstarch in a separate large mixing basin. Toss in the sweet potatoes until they are evenly coated in the spice mixture.

Arrange sweet potatoes in a single layer on wire racks. Bake sweet potatoes for 25 to 35 minutes, or until crispy and dry to the touch. (As they cool, they’ll crisp up even more.)

Make the dip while the sweet potatoes are cooling: Serve with sweet potato chips and green onions folded into sour cream.

2. Balsamic Glazed Roasted Cauliflower

A whole roasted cauliflower makes an excellent vegetarian main course. This one is cooked with extra vegetables and drizzled with a slightly sweet balsamic glaze. It’s simple to make and will leave you feeling satisfied rather than bloated.

Looking for more ways to use cauliflower? Next, we’ll explore a variety of cauliflower recipes.

YIELDS:

SERVINGS: 4–6
TIME TO PREPARE: 0 HOURS 10 MINUTES
TIME TOTAL: 2 HOURS 0 MINUTES

INGREDIENTS

1 huge cauliflower head
2 c. cherry tomatoes 2 c. cherry tomatoes 2 c. cherry tomatoes 2
1 medium red onion, peeled and sliced into wedges
1/2 pound green beans, trimmed and seasoned with kosher salt
extra-virgin olive oil, 3 tbsp.
1 cup balsamic vinaigrette
a quarter cup of brown sugar
2 tbsp. chopped fresh parsley, to serve as a garnish

DIRECTIONS

Preheat the oven to 400 degrees Fahrenheit. To make the cauliflower sit flat, remove the leaves and stem. Surround with tomatoes, onion wedges, and green beans in a large baking dish. Season the vegetables with salt and drizzle with oil.
Whisk together the balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a boil, then turn down to a low heat. Simmer for about 15 minutes, or until the liquid has been reduced by half. Brush the glaze over the cauliflower, reserving a small amount for basting.
Roast for 1 1/2 hours, basting frequently with glaze until brown and tender.
Before serving, garnish with parsley.

3. Holiday Roasted Vegetables

We usually crave some basic, no-fuss roasted vegetables after all of the Thanksgiving casseroles. And this vibrant medley is deserving of a place on your Thanksgiving table. The sweetness and tartness of the dried cranberries and balsamic vinegar are balanced by the crunch of the pecans. We use Brussels sprouts and carrots, but feel free to add more or substitute your favorite vegetables.

This dish’s red and green hues make it a festive addition to your Christmas table, but it may also be served at any time of year. Is there ever a bad moment to eat healthy vegetables?

If you don’t have enough oven space, use your air fryer instead! The countertop appliance functions as a small convection oven, producing extra-crispy results. The recipe below includes instructions for both techniques.

We’d love to hear how you liked this dish once you’ve tried it! Leave a comment and a rate in the box below!

CAL/SERV: \s272


YIELDS:

4 SERVINGS YIELDS: 4 SERVINGS YIELDS: 4
TIME TO PREPARE: 0 HOURS 10 MINUTES
TIME TOTAL: 0 HOUR 35 MINUTES


INGREDIENTS


3/4 pound trimmed and halved Brussels sprouts
2 large peeled carrots, chopped into 1/2″ pieces
extra-virgin olive oil, 2 tbsp.
1 tablespoon balsamic vinaigrette
1 teaspoon rosemary leaves, chopped
1 teaspoon thyme leaves, chopped
salt kosher
black pepper, freshly ground
1/2 cup pecans, toasted
a half cup of dried cranberries

THE OVEN’S INSTRUCTIONS


Preheat the oven to 400 degrees Fahrenheit. Vegetables should be spread out on a big baking sheet. Combine the oil, balsamic vinegar, rosemary, and thyme in a mixing bowl. Salt & pepper to taste.
Bake for 20 to 25 minutes, shaking the pan halfway through until the vegetables are soft.
Toss roasted veggies with pecans and cranberries just before serving.
REQUIREMENTS FOR THE AIR FRYER
Toss veggies with oil, balsamic vinegar, and herbs in a large mixing dish. Salt & pepper to taste.
Place the vegetables in the air fryer basket and cook for 10 minutes at 400°, shaking halfway through.
Toss roasted veggies with pecans and cranberries just before serving.

4. Bang Bang Brussels Sprouts

Prepare for a bangin’ Brussels.

YIELDS:

4 SERVINGS YIELDS: 4 SERVINGS YIELDS: 4
TIME TO PREPARE: 0 HOURS 10 MINUTES
TIME TO COOK: 0 HOURS 40 MINUTES
TIME TOTAL: 0 HOURS 50 MINUTES

INGREDIENTS

extra-virgin olive oil, 3 tbsp.
sweet chili sauce, 2 tbsp.
1 tblsp. Sriracha sauce
1 lime’s juice
2 pound Brussels sprouts, trimmed and halved 3 garlic cloves, minced (quartered if large)
salt kosher
black pepper, freshly ground

DIRECTIONS

Preheat the oven to 425 degrees Fahrenheit. Whisk together the oil, sweet chili sauce, Sriracha, lime juice, and garlic in a small bowl.
Toss Brussels sprouts in sauce on a large baking sheet until well coated, then season generously with salt and pepper.
Roast for 30 to 35 minutes, or until Brussels are slightly browned and soft.

5. Dill Pickle Hummus

You should make our classic hummus because it’s insanely creamy and delicious. But we truly hope you’ll try the dill pickle version as well. Even if you’re not a major pickle fan, you’ll enjoy it.

YIELDS:


TIME TO PREPARE: 0 HOURS 10 MINUTES
TIME TOTAL: 0 HOURS 10 MINUTES

INGREDIENTS


2 c. drained canned chickpeas
1/2 cup dill pickles, plus more for garnish
1 tbsp. tahini
1/4 cup extra-virgin olive oil, with a little extra to serve
a quarter cup of pickle juice (straight from the jar!)
2 garlic cloves kosher salt
a sprinkle of crushed red pepper flakes freshly ground black pepper
1 tablespoon chopped dill, to serve as a garnish
Pita chips are used to serve.
Vegetables, sliced for serve

DIRECTIONS


In a food processor, combine chickpeas, dill pickles, tahini, oil, brine, and garlic. Blend until smooth, seasoning with salt, pepper, and red pepper flakes.
Drizzle with olive oil and pour into a bowl. Serve with pita chips and sliced vegetables, then top with chopped pickles and dill.

6. Bang Bang Broccoli

Broccoli roasted with a delicious kick!

YIELDS:


TIME TO PREPARE: 0 HOURS 10 MINUTES
TIME TOTAL: 0 HOUR 30 MINUTES


INGREDIENTS


extra-virgin olive oil, 3 tbsp.
sweet chili sauce, 2 tbsp.
1 tablespoon of sriracha
1 lime’s juice
2 broccoli florets, trimmed from 2 large broccoli heads
salt (kosher)
black pepper, freshly ground

DIRECTIONS


Preheat the oven to 425 degrees Fahrenheit. Whisk together the olive oil, sweet chili sauce, Sriracha, and lime juice in a small bowl.
Toss the broccoli in the sauce on a large baking sheet until it is completely covered. Season with salt and pepper to taste. Roast for 20 minutes, or until slightly browned and tender. Warm the dish before serving.

7. Brussels Sprout Chips

It’s a million times better than kale chips.


YIELDS:

4 SERVINGS YIELDS: 4 SERVINGS YIELDS: 4
TIME TO PREPARE: 0 HOURS 20 MINS TIME TO COOK: 0 HOURS 10 MINS
TIME TOTAL: 0 HOUR 30 MINUTES
INGREDIENTS
Brussels sprouts, 1 pound
extra-virgin olive oil, 2 tbsp.
salt (kosher)
black pepper, freshly ground
1/4 cup Parmesan cheese, plus extra for serving (optional)

DIRECTIONS


Preheat the oven to 400 degrees Fahrenheit.
Each Brussels sprout’s stem should be cut off. Pick as many leaves as you can from the bud using your hands. The stiff outer leaves should naturally fall off.
Place the leaves on a large baking sheet with a rim. Toss with olive oil until both sides of each item are uniformly covered. Salt & pepper to taste.
On the baking sheet, spread the Brussels sprouts out evenly in a single layer. Parmesan cheese should be sprinkled on top. Bake for 10-12 minutes, or until the Brussels sprouts have browned and become crispy. (As they cool, they’ll crisp up even more.)
If desired, top with additional Parmesan. Allow for at least 10 minutes of cooling time before serving.

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