Vegan recipes including yogurt bowls, stir frys.
Try a new vegan recipe today! Credit: Canva / Breanne Doyle Credit: Canva / Breanne Doyle

We’re nearly through our week of vegan-only recipes. And if you’re getting tired of eating Daiya’s Thin Crust Gluten-Free ‘Cheeze Lovers’ pizza for the third time this week, well, we might just have the bit of inspiration you’re looking for.  

We asked our staff writers, contributors, board members and rabble community to share their favourite vegan recipes, and we want to share them with you today!

Karishma’s favourite vegan recipe: ‘Curry Butternut Squash Soup’ 

Recipe by: Karishma Joshi 

Ingredients:

  • 2 pinches of fresh ginger, chopped
  • 1 clove of garlic, chopped
  • 1 small onion, chopped
  • 2 tbsp of curry powder (or however much you’d like!) 
  • 4 cups of cubed butternut squash
  • 3 cups vegetable stock
  • 1 can coconut milk
  • 1 juiced lime   
  • salt and pepper to taste
  • fresh parsley to garnish 

Directions: 

Add ginger, onion, and garlic to a pot and simmer in preferred cooking oil. Let brown for five minutes. Add curry to pot and stir. 

Next, add butternut squash cubes and vegetable stock. Heat the pot to medium and cook for about 20 minutes or until squash is very soft. Once squash has sufficiently softened, let cool. 

Once cooled, add the entire mixture into a blender or food processor and puree. In a separate bowl, add the can of coconut milk, lime juice, and fresh salt and pepper. Whisk until all is mixed.

Pour the pureed soup back to the pot and pour in the coconut milk mixture. Cook combined mixture for about 10 minutes. 

Serve with a garnish of parsley. Enjoy! 

Breanne’s favourite vegan recipe: Chewy chocolate chip pumpkin cookies 

Recipe by: Melissa Huggins at VeganHuggs.com find the full blog here. 

Ingredients:

  • ½ cup pumpkin puree 
  • ½ cup coconut oil or any neutral-flavored oil 
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • 2 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • 2 tsp pumpkin spice
  • ¾ tsp sea salt
  • ¾ cup vegan chocolate chips (but really, who measures chocolate chips? Measure with your heart!) 

Directions: 

Preheat oven to 375 °F (190 °C). Line a large baking tray with parchment paper and set aside. 

To a large mixing bowl, add the flour, baking soda, pumpkin spice, and salt. Whisk to combine well. Set aside.

In a medium bowl, add the pumpkin, oil, granulated sugar, brown sugar, and vanilla. Whisk to combine well. Next, add flour, soda, pumpkin spice, and salt to the large bowl and combine well using a spatula. Now fold in the chocolate chips. (the dough will have a sticky consistency)

Place about 1.5 tbsp of dough on the baking tray using a spoon or a cookie scoop. Leave about 2 inches of room in between.

Bake for 12-14 minutes until the edges are golden and the tops are set. 

Remove from the oven and let the cookies cool for 5 minutes before transferring them to a cooling rack. Let them cool and enjoy! 

Karl’s favourite vegan recipe: Lentils and vegetables over couscous

Recipe by: Karl Nerenberg 

Ingredients: 

  • 1 ½ cups French lentils, raw 
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 jalapeno pepper, chopped
  • 4 tomatoes, two chopped, two sliced in sections 
  • 1 cup of dry couscous 
  • 2 cup brussels sprouts
  • olive oil
  • 1 lemon, juiced
  • 1 cup watercress
  • 1/4 cup of pine nuts
  • dry mustard
  • white wine vinegar (optional)
  • coarse salt, fresh ground black pepper, to taste 

Directions: 

Over the stove, bring lentils to boil, then let simmer for about 15 minutes (until almost done, but not quite.) Rinse under cold water and drain. Let stand.

Wilt the chopped onion, jalapeno, two chopped tomatoes and one of the crushed garlic cloves in olive oil, in a sauce pan. Add salt and pepper to taste.

Prepare couscous for four (I use olive oil rather than the butter recipes often call for).

Add the lentils to the wilted/not-quite-browned vegetables, simmer, covered for a few minutes. 

Trim brussels sprouts, wash and add to cold water, that nearly covers, in a pot. Bring to boil then simmer for a few minutes, until just done, but not soft. Drain and toss in olive oil, lemon, salt and black pepper.

In a separate bowl, add watercress and the sliced tomato, for a salad. Make a dressing out of 3 to 4 parts olive oil, 1 part lemon juice or wine vinegar or a mixture of the two, salt and pepper to taste, a pinch of dry mustard and a crushed clove of garlic. Shake in a small bottle (you can keep this on hand to use whenever needed).

Gently brown (but do not burn — they burn easily) the pine nuts in olive oil in a small pan. Add to salad. Dress salad to taste.

Doreen’s favourite vegan recipe: Fettuccine with cauliflower, broccoli and mustard ‘‘butter’’

Recipe from: The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant (Madison, Deborah; Brown, Edward Espe. 1987)

Ingredients: 

  • 7 tbsp olive oil
  • 2 tbsp grainy, dijon mustard
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp Balsamic vinegar
  • 2 tbsp parsley or a handful of arugula, roughly chopped
  • 1 cup vegan bread crumbs
  • 350 grams of fresh fettuccine
  • 2 sun-dried tomatoes, minced
  • 4 cups broccoli and cauliflower florets cut into tiny pieces
  • salt and pepper to taste
  • Preferred cheese alternative to garnish 

Directions: 

In a small bowl, cream together 4 tbsp of olive oil with mustard, shallots, garlic, vinegar and parsley. Meanwhile, on the stove, heat remaining olive oil in a pan and add bread crumbs; fry until crisp and brown.

In a large saute pan, bring water to a bowl. In the bowl of mustard mixture, add sun dried tomatoes and ½ cup of boiled water. Add broccoli and cauliflower into the boiling water until soft. 

Once broccoli and cauliflower are cooked, add to the mustard mixture. 

In the boiling water, cook the fettuccine until al dente. Once fettuccine is cooked, drain and add vegetable/mustard mixture. Toss well seasoning with freshly ground pepper.

Top with bread crumbs, cheese substitute and enjoy!

From April 16–22, rabble staff is participating in #2023VeganChallenge and we encourage you to come along with us for the ride! Share your vegan recipes and creations on social media with the hashtag #2023VeganChallenge – and we’ll do our best to reshare. 

If you’re interested in receiving an email at the end of our challenge with includes all the recipes we’ve shared as part of our #2023VeganChallenge, please sign up here!