Monthly Vegan Recipes

Vegan Eggplant Parmesan

Ingredients:

  • 2 large eggplants, sliced into ½-inch rounds

  • 1 cup breadcrumbs (Italian seasoned)

  • 1 cup flour

  • 1 cup unsweetened almond milk

  • 2 cups marinara sauce

  • 1 cup vegan mozzarella (shredded)

  • Fresh basil

Instructions:

  1. Preheat oven to 400°F.

  2. Dip each eggplant slice in flour, then almond milk, then breadcrumbs.

  3. Place on baking sheet and bake 20 minutes, flipping halfway.

  4. Spread marinara in baking dish, layer eggplant, more marinara, and vegan mozzarella.

  5. Bake 20 more minutes until bubbly. Garnish with basil.

Vegan Stuffed Shells with Spinach & Tofu Ricotta

Ingredients:

  • 20 jumbo pasta shells

  • 14 oz firm tofu, pressed

  • 2 cups spinach, chopped

  • 2 tbsp nutritional yeast

  • 2 tbsp lemon juice

  • 2 garlic cloves

  • 2 cups marinara sauce

  • ½ cup vegan mozzarella

Instructions:

  1. Cook pasta shells until al dente.

  2. Blend tofu, nutritional yeast, lemon juice, and garlic into ricotta texture. Stir in spinach.

  3. Spread marinara in baking dish, stuff shells with ricotta mixture, and arrange.

  4. Top with more marinara and vegan mozzarella.

  5. Bake at 375°F for 25 minutes.

Creamy Vegan Mushroom Risotto

Ingredients:

  • 1 ½ cups arborio rice

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 8 oz mushrooms (cremini or mixed), sliced

  • 4 cups veggie broth (warm)

  • ½ cup dry white wine (optional)

  • ½ cup unsweetened coconut cream or cashew cream

  • 2 tbsp olive oil

  • Fresh parsley

Instructions:

  1. Heat olive oil in a pan, sauté onion, garlic, and mushrooms until tender.

  2. Stir in rice, toast 1–2 minutes.

  3. Add wine, stir until absorbed.

  4. Add broth one ladle at a time, stirring until absorbed before adding more.

  5. Once rice is creamy, stir in cream and parsley. Serve hot.

Vegan Pesto Pasta with Roasted Veggies

Ingredients:

  • 12 oz pasta (penne or spaghetti)

  • 1 zucchini, chopped

  • 1 red bell pepper, chopped

  • 1 cup cherry tomatoes

  • 3 tbsp olive oil

  • Vegan pesto: 2 cups basil, ½ cup pine nuts (or walnuts), 2 garlic cloves, ½ cup olive oil, ¼ cup nutritional yeast, salt to taste

Instructions:

  1. Roast zucchini, peppers, and tomatoes with olive oil, salt & pepper at 400°F for 20 minutes.

  2. Cook pasta until al dente.

  3. Blend pesto ingredients until smooth.

  4. Toss pasta with pesto and roasted veggies. Garnish with fresh basil.