Vegan Eats: 50 Recipes for Plant-Powered Living collects 50 plant-based recipes, from hearty mains to desserts. These are the five standouts, each with full ingredients and instructions.

1. Creamy Avocado Pasta

A bowl of creamy avocado pasta.

A rich, creamy pasta made from a handful of ingredients. A healthy take on traditional creamy pastas, and very easy to make.

Ingredients:

  • 8 oz pasta of your choice
  • 1 ripe avocado
  • 2 cloves garlic
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. Blend the avocado, garlic, olive oil, salt, and pepper until smooth.
  3. Toss the pasta with the avocado sauce.
  4. Serve immediately.

Serving suggestion: garnish with fresh basil or parsley.

2. Garlic Mushroom Spaghetti

A plate of garlic mushroom spaghetti.

A simple dish built on the flavors of garlic and mushrooms. Minimal ingredients, good for a cozy night in.

Ingredients:

  • 8 oz spaghetti
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

  1. Cook the spaghetti according to package instructions. Drain and set aside.
  2. Heat the olive oil in a pan over medium heat. Add the garlic and saute until fragrant.
  3. Add the mushrooms and cook until soft and browned.
  4. Toss the spaghetti with the garlic mushrooms. Season with salt and pepper.

Serving suggestion: garnish with fresh parsley or vegan parmesan.

3. Vegan Blueberry Oatmeal Pancakes

A stack of vegan blueberry oatmeal pancakes.

Fluffy pancakes made from oats and banana, loaded with blueberries. A filling, nutritious breakfast.

Ingredients:

  • 1 cup rolled oats
  • 1 ripe banana
  • 1 cup almond milk
  • 1 cup fresh or frozen blueberries
  • 1 tsp baking powder
  • Maple syrup, for serving

Instructions:

  1. Blend the rolled oats into a fine flour.
  2. Add the banana, almond milk, and baking powder. Blend until smooth.
  3. Gently fold in the blueberries.
  4. Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake.
  5. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Serve warm with maple syrup.

Serving suggestion: add fresh blueberries and a sprinkle of chia seeds.

Get the full collection: Vegan Eats: 50 Recipes for Plant-Powered Living, with breakfasts, mains, desserts, and snacks.

4. Simple Vegan Tofu Scramble

A pan of vegan tofu scramble with vegetables.

A hearty, protein-rich alternative to scrambled eggs. Swap in whatever vegetables you have.

Ingredients:

  • 1 block firm tofu, crumbled
  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 1 tsp turmeric powder
  • Salt and pepper, to taste
  • Olive oil

Instructions:

  1. Heat olive oil in a skillet over medium heat. Saute the onion and bell pepper until soft.
  2. Add the crumbled tofu and turmeric and stir to combine. The turmeric gives the tofu an egg-like color.
  3. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
  4. Season with salt and pepper.
  5. Serve hot.

Serving suggestion: pair with avocado toast or roasted potatoes.

5. Savory Vegan Stuffed Peppers

Baked bell peppers stuffed with quinoa and vegetables.

Bell peppers filled with quinoa, black beans, corn, and spices. Filling, colorful, and good for feeding a table.

Ingredients:

  • 4 large bell peppers, assorted colors
  • 1 cup quinoa, cooked
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 tsp cumin powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • Olive oil
  • Fresh parsley, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the peppers and remove the seeds. Set aside.
  3. Heat olive oil in a pan over medium heat. Add the onion and garlic and saute until translucent.
  4. Add the zucchini, black beans, corn, cumin, paprika, salt, and pepper. Cook for 5-7 minutes.
  5. Mix in the cooked quinoa.
  6. Stuff the peppers with the quinoa mixture and place in a baking dish.
  7. Cover with foil and bake for 25 minutes. Remove the foil and bake another 5 minutes.
  8. Garnish with fresh parsley before serving.

Serving suggestion: serve with mixed greens or a tangy avocado salad.

The book also includes recipes like:

  • Easy Vegan Chili
  • Vegan Chocolate Avocado Mousse
  • Hearty Vegan Lentil Soup
  • Spicy Vegan Pad Thai
  • Vegan Banana Bread
  • Creamy Vegan Mushroom Risotto
  • Vegan Chocolate Avocado Smoothie
  • Vegan Coconut Rice Pudding
  • Vegan Spinach and Mushroom Breakfast Tacos
  • Vegan Peanut Butter and Jelly Smoothie Bowl

All 50 recipes are in Vegan Eats: 50 Recipes for Plant-Powered Living. Whether you have been vegan for years or are just trying plant-based cooking, these five are a good place to start.