Simple and delicious vegan recipes sure to satisfy your hunger!
I’m going to admit something to you: I’m not really a super good cook. What I mean is, I don’t have that inherent ability to smell two or three different ingredients and think, “Yes! These are going to complement one another!” Don’t get me wrong, I can whip up simple meals that don’t require a lot of effort in the spice and herb department. But, when it comes to creating something more complex, I always either fuck up the ratios, add just a little too much of one spice, or put together ingredients that just do not go together very well. The meal ends up tasting like shit, and out of guilt of how many ingredients I’ve just wasted, I choke it down anyway, pretending to like it by bullshitting that, “It’s got a good after-taste.” No. It’s just gross.
What I am really good at is following recipes. To a tee. Very rarely do I take a risk and try to modify a recipe. After all, why reinvent the wheel? Here is a list of my go-to dinner recipes that never fail to impress:
- Creamy Vegan Potato Leek Soup from Vegan Huggs. It’s like a warm hug for your tummy on a cold winter day! I like to have this with a side of fresh bread.
- Vegan Lentil Shepherd’s Pie from Delish Knowledge. I subbed 1 tablespoon each of dried thyme and dried rosemary instead of using fresh, only because I didn’t have fresh. Still tasted delicious. Sure to impress any non-vegan!
- Black Bean, Sweet Potato, and Red Quinoa Soup from Oh She Glows. This is less like a soup and more like a filling entree full of flavour and texture.
- Vegan Enchiladas with Cilantro Avocado Cream Sauce also from Oh She Glows. The sauce takes these simple enchiladas to the next level. Try it!
- Kat & Jeff’s Vegan Chili My husband and I whipped up this crockpot chili and it ended up tasting amazing!
Kat & Jeff’s Vegan Chili
- 1 small onion, diced
- 1 red & 1 green bell pepper, diced
- 2 celery stalks, sliced
- 12 oz can of corn, drained
- 19 oz can of red kidney beans, rinsed & drained
- 28 oz can of diced tomatoes
- 1/4 cup tomato paste
- 1 cup vegetable stock
- 2 tbsp chili powder
- 1/2 tbsp cayenne
- 1 tbsp cumin powder
- 2 tbsp dried oregano
- 1 tbsp fresh ground pepper
Combine all ingredients in a large crockpot and cook on high for 3-4 hours. Serve with vegan cornbread, or over brown rice. Tastes even better the next day.
What is your favourite winter time recipe? Comment below!