15 Recipes that Seem Too Hearty to Be Vegan, But Are!

posted on March 9, 2014 at 2:26 am

Looking for a hearty vegan dish to fill you up? Look no further than this fantastic list with all the favorites, from mushroom ravioli to Calzones, pot pies, and more. We scoured the internet high and low to bring you your hearty comfort food favorites with a vegan dietary twist.

1. Mushroom Ravioli with Garlic Sun-Dried Tomato Cream Sauce

For this delicious ravioli dish begin by sauteing an onion and garlic in oil. In your blender add coconut, water, cashews, cornstarch, lemon juice, salt, and yeast flakes, blending until it is a smooth texture. Add blended contents to pan. Continue to stir as you add the sun-dried tomatoes, and serve over cooked noodles.

Mushroom Ravioli with Garlic Sun-Dried Tomato Cream Sauce Vegan Recipe
Veganyumminess.com

 

Ingredients

  • 1/4 onion
  • 1 clove garlic (minced)
  • 1 teaspoon extra virgin olive oil
  • 1 can coconut milk
  • 1 cup water
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (or arrowroot powder or flour)
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons sun-dried tomatoes (finely chopped)

 

2. Slow Cooker Vegetable Stew

Begin this slow cooker vegetable stew by sauteing your onion, adding a pinch of salt. Then add your ginger, cinnamon, coriander, cumin, cayenne, saffron, and a pinch of pepper. Transfer mixture to slow cooker, adding potatoes, carrots, parsnips, and mushroom/vegetable broth, seasoning mixture with salt and pepper. Let soften in slow cooker for about 90 minutes. Add your squash, sweet potatoes, chickpeas, raisins, a pinch of salt, stirring to combine. Then let your ingredients cook together while the flavors seep. Before you are finished cooking, add your spinach and vinegar to taste. Stir together and serve.

Slow Cooker Stew Vegan Recipe
Chow.com

 

Ingredients

  • 1/4 cup olive oil
  • 2 medium yellow onions, large dice
  • Kosher salt
  • 1 1/4 teaspoons ground ginger
  • 1 (3-inch) cinnamon stick
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • Pinch saffron threads
  • Freshly ground black pepper
  • 1 pound Yukon Gold potatoes (about 3 large), large dice
  • 1 pound carrots (about 4 to 5 medium), peeled and large dice
  • 1 pound parsnips (about 4 medium), peeled and large dice
  • 3 cups low-sodium chicken or vegetable broth
  • 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
  • 1 pound sweet potatoes (about 2 medium), peeled and large dice
  • 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
  • 1/2 cup golden raisins, also known as sultanas
  • 1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
  • 1 1/2 tablespoons cider vinegar, plus more as needed

 

3. Enchilada Casserole

This delicious enchilada casserole is the perfect fiesta treat for tonight’s dinner menu. Just begin by cooking up your pasta. While your pasta water is boiling begin by sauteing onion, jalapeno, and peppers together in oil. Add taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce, stirring well. Next stir in the cheese, pasta, and green onion. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish, then add skillet mixture on top, adding remaining sauce and cheese to the top. Now just bake and serve.

vegan enchilada casserole recipe
Ohsheglows.com

 

Ingredients

  • 8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)*
  • 1 tsp olive oil
  • 1 red onion, chopped
  • 1 medium jalapeno pepper, seeded and chopped*
  • 3 bell peppers (I used 1 red, 1 orange, and 1 yellow), chopped
  • 1-3 tbsp taco seasoning mix
  • 1 can black beans (or 2 cups cooked), drained and rinsed
  • 1.5-2 cups homemade enchilada sauce
  • 1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
  • 1 cup chopped green onions
  • salt & pepper, to taste
  • 20 tortilla chips (about 2 handfuls), crushed
  • Avocado, salsa, sour cream, etc, to garnish

 

4. Calzones

Calzones are a great Saturday treat. The kids will go absolutely bananas over this delicious recipe. The best part? It’s vegan. To make a Calzone, just roll out your pizza dough, add ingredients, and fold. Press the fold down with a fork, brush the outer dough with oil, sprinkle herbs on top, and bake.

 

Vegan Calzone Recipe
Blogspot.ca

 

Ingredients

  • 1/2 to 1 Tablespoons fresh basil, minced
  • 1/2 cup vegan cheese
  • 1/2 cup vegan ricotta
  • Salt & Fresh Ground Black Pepper, to taste
  • Homemade Pizza Dough (recipe below) or 1 store bought vegan pizza dough
  • Homemade Vegan Ricotta (recipe below) or 1 store bought vegan ricotta

 

5. Creamy Cashew Tomato Soup

Grab your blender and blend the cashews until they are smooth. Heat up oil then add the onion, celery and salt. Once the onions are soft add the garlic and chipotle. Once frgrant, add remaining spices. Add tomatoes and cashew milk, stirring together. Blend to reach favored consistency, then let cook together for another 10 minutes.

vegan tomato soup recipe
Thekitchn.com

 

Ingredients

  • 4 cups raw cashews
  • 4 cups water
  • 2 tablespoons neutral oil, such as canola
  • 4 cups onions, chopped
  • 1 cup celery, sliced
  • 1/2 tablespoon salt
  • 1-2 tablespoons chopped garlic
  • 1 small chipotle, dried or in adobo (optional, or more to taste)
  • 1 tablespoon dried basil
  • 1 tablespoon dried dill
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 2 28-oz cans whole or chopped tomatoes
  • The juice from one lemon or lime
  • Chopped parsley or basil for garnish (optional)

 

6. Zucchini Lasagna

Cut and salt your zucchini ahead of time for this recipe. Bring your water and vegetable cube to a boil, adding quinoa, onion, and tomato sauce. Once the quinoa has absorbed the water, remove from heat. To layer your lasagna start with marinara sauce, 5 zucchini strips, Quinoa mixture (enough to cover zucchini), and repeat. Sprinkle with grated tofu and cook at 375 for atleast 20 minutes.

vegan lasagna recipe Fitsugar.com

Ingredients

  • 1 zucchini, cut in half and then cut into longer strips lengthwise (total 10 strips)
  • 1/2 cup quinoa
  • 1 cup water + 1/2 vegetable cube (or broth)
  • 1/2 small onion, chopped
  • 1/2 cup tomato sauce (pureed tomatoes, no other ingredients)
  • 3/4 cup marinara sauce (I’ll post recipe for homemade soon)
  • 1 tsp dried parsley
  • Optional: grated extra-firm tofu

 

7. Chili

You will want to get out your slow cooker for this recipe. First add onion, carrots, and jalapeno. Saute them together until onion is soft, then add garlic, bulgur, chili powder, and cumin. Stir well until ingredients are well combined. Now just stir in tomatoes, tomato sauce, and beans. Allow mixture to come to a boil, reduce heat, cover, let simmer. Continue occasionally stirring until your beans are soft. Garnish with cilantro and serve.

Vegan Chili recipe Epicurious.com

 

Ingredients

  • 1 tablespoon sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 teaspoons kosher salt, or to taste
  • Chopped fresh cilantro

 

8. Pot Pie

Prepare your crust ahead of time and freeze until ready for use. For the pot pie’s filling just cut your tofu into 1/3-inch, ridding it of any water. Fry up your tofu in a skillet over oil. Remove tofu, then add onion, celery, carrot, and garlic. Once onion is soft and translucent add your potatoes. Add flour, nutritional yeast, and soy sauce to the skillet and stir, then add vegetable broth. Now add tofu, peas, sage, and thyme and stir until combined. Season as desired.

Vegan Pot Pie Recipe
Thekitchn.com

 

Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • 1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
  • Ice water
  • 8 ounces super or extra firm tofu
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, diced
  • 1 celery rib, diced
  • 1 carrot, diced
  • 2 cloves garlic, crushed
  • 1 Russet potato, diced
  • 1/4 cup all-purpose flour
  • 2 teaspoons nutritional yeast
  • 2 tablespoons soy sauce
  • 1 1/4 cups vegetable broth
  • 1/2 cup fresh or frozen peas
  • 1 teaspoon finely chopped sage
  • 1 teaspoon thyme leaves
  • Salt and pepper

 

9. Quinoa Pizza

Pizza is a great family friendly meal that can feed many mouths and fill their bellies. Adding a healthy twist to pizza makes it so every weekend can be a pizza party! Soak your quinoa ahead of time and blend ingredients together. Bake this battered mixture until your crust begins to form. Add toppings, continue baking, and voila! You have one amazing, delicious, and healthy pizza.

vegan pizza Onegreenplanet.org

 

Ingredients

  • 1 cup quinoa, soaked for at least 8 hours, rinsed and drained
  • 1/4-1/2 cup water
  • 2 TB. coconut oil
  • 3/4 tsp. salt
  • 2 clove garlic, sliced
  • 1 TB. Italian seasoning
  • 1 TB. nutritional yeast

 

10. Barbecue Lentil Sandwich

This recipe is a great alternative to the non-vegan Pulled Pork Sandwich or Sloppy Joe. Blend all the ingredients until smooth, then bring to a boil in a pan. Stir in lentils, add your favorite BBQ sauce, and you have yourself one delicious sandwich with a great twist.

bbq lentil sandwich vegan sloppy joe Healthfulpursuit.com

 

Ingredients

  • 28-oz canned crushed tomatoes
  • 6oz can tomato paste
  • 1/2 cup blackstrap molasses
  • 1/4 cup white vinegar
  • 1 medium-sized sweet onion, quartered
  • 2 tbsp apple cider vinegar
  • 3 garlic cloves
  • 1 tbsp palm sugar
  • 1 tsp dry mustard
  • 1/2 tsp Himalayan rock salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp to 1/2 tsp liquid smoke
  • 1/8 tsp cayenne
  • 4 cups cooked green lentils

 

11. Ratatouille

This recipe is called the lazy vegan ratatouille recipe because it is so easy to make. Although ratatouille is often a vegan-friendly dish, this recipe was so hearty and simple, we couldn’t resist! To start, broil and dice your peppers. For your vegetable marinade combine Bragg’s, Balsamic vinegar and Agave syrup, whisking together thoroughly. Marinade your veggies like egg plant and squash in this mixture. Roast remaining vegetables by first dunking them in marinade, then bake on tray. Put all the veggies in a pan and fry until the juices begin to reduce.

 

Vegan Ratatouille Recipe
Justapinch.com

 

Ingredients

  • 2 small japanese eggpant (see notes)
  • 2 small yellow squash
  • 1 small zucchini
  • 2 yellow or red bell peppers (or one of each)
  • 1 small onion
  • 4 tomatoes
  • 4-6 clove garlic, peeled
  • 2 Tbsp bragg’s amino or tamari or light soy sauce
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp agave syrup or pure maple syrup
  • 1 sprig(s) fresh rosemary (or 1/4 teaspoon dried rosemary)
  • 1 bay leaf
  • salt and pepper
  • basil leaves, 6-8

 

12. Burgers

That’s right, there is such a thing as a delicious vegan burger. To make this delicious Summertime recipe just combine the hazelnuts, mushrooms, olives, vegetable seasoning, liquid smoke and marjoram. Use your hands to work in the chia gel and oil if using. Combine your flours and water with remaining mixture. Make mixture into patties, brush with oil, then grill or bake.

VEGAN BURGERS recipe
Allysonkramer.com

 

Ingredients

  • 1  1/2 cups ground hazelnuts, pulesed in food processor until crumbly
  • 10 cremini mushrooms, pulsed until crumbly
  • 1 cup drained and dried black olives, pulsed until crumbly
  • 2 teaspoons vegetable seasoning such as broth powder or better than boullion (vegan flavors)
  • Few dashes liquid smoke
  • 1 teaspoon fresh marjoram leaves
  • 2 tablespoons ground chia seeds mixed with 3 tablespoons water
  • 2 tablepsoons olive oil (optional)
  • 2 cloves garlic, minced
  • 1 1/4 cup besan (chickpea flour)
  • 1/4 cup buckwheat flour
  • 1/4 cup water
  • Additional olive oil for brushing

 

13. Tacos

For this recipe you will want to purchase your taco shells ahead of time. Combine the ingredients as follows. Sauté garlic in oil, then add onions, frying until soft.  Add your black beans, cumin, chili powder, oregano, coriander, paprika, lime juice, and water to the pan, then combine ingredients. Once mixture is warmed through, and the excess liquid has been cooked off add a pinch of salt, stir, and serve over taco shells.

vegan tacos
Cadryskitchen.com

 

Ingredients

  • 1 tsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 cup red onion, chopped small
  • 1 ½ cups black beans (1 15 oz can), drained and rinsed
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp oregano
  • ½ tsp coriander
  • ½ tsp paprika
  • 1 Tbsp lime juice
  • ¼ cup water
  • Salt, to taste

 

14. Sweet Potato Casserole

Sweet Potato Casserole is a great, hearty dish for any time of the year, not just for Thanksgiving. Peel and boil sweet potatoes, mashing with margarine. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon to sweet potatoes and pour into casserole dish. Combine your Earth Balance, sugar, flour, and pecans for topping and add to the mixture. Bake for about 50 minutes at 350 F.

Vegan Sweet Potato Casserole Ohsheglows.com

 

Ingredients

  • 4 large sweet potatoes, peeled and cooked
  • 2 tablespoons vegan butter (I used Earth Balance)
  • 1 teaspoon vanilla extract
  • 5 tbsp pure maple syrup
  • 1/2 teaspoon fine grain salt
  • 3/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon cinnamon
  • 1/4 cup Earth Balance
  • 1/2 cup Sucanat (or brown sugar)
  • 1/3 cup white or spelt flour (or gluten-free)
  • 3/4 cups chopped pecans (I didn’t have- optional)

 

15. Carrot Walnut Muffins

For this delicious recipe you will want to whisk dry ingredients together, minus walnuts and raisins. Next, in a separate bowl, mix your wet ingredients together, plus walnuts and raisins. Combine dry and wet mixtures, stirring thoroughly until well combined. Scoop mixture into muffin tray, sprinkling the top with walnuts. Bake at 375 for about 18 minutes.

vegan breakfast muffins
Blogspot.ca

 

Ingredients

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1/4 cup packed light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup shredded carrots
  • 1/4 cup carrot puree
  • 3/4 cup unsweetened apple sauce
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins
  • 1/8 cup finely chopped walnuts (for topping)

 


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