Incredible Vegan Recipes To Try Right Now

nce considered a fringe movement, the vegan diet (vegetarian and non-dairy) now has more takers than ever. Try these three incredible vegan recipes now.

Jackfruit Burgers

Number one on our vegan recipes list is the legendary jackfruit burgers. High on nutrition as well as aesthetics, these burgers are a total delight!

Serves: 4

Prep time: 15 minutes

Cooking time: 35 minutes

Calories: 350 (per serving)

For the pulled jackfruit:

½ tsp cumin powder

Freshly ground black pepper, to taste

Salt, to taste

1 tsp smoked paprika

100 ml water

150 g barbecue sauce, plus extra as needed

2 garlic cloves, minced

1 onion, finely sliced

1 ½ tbsp olive oil

600 g green jackfruit, in water or brine, drained

For assembling:

1 large handful salad sprouts

1 small Romaine lettuce, roughly shredded

4 sesame seed buns, split

Method:

1. Spread out the jackfruit on layers of kitchen paper and pat dry with more kitchen paper; try to remove as much excess liquid as possible.
2. Heat the olive oil in a saucepan set over medium heat until hot. Add the onion, until softened and starting to color, for six to seven minutes.
3. Add the jackfruit, barbecue sauce, water, spices, and a pinch of salt and cook until softened, for six to eight minutes, stirring from time to time.
4. Once softened, shred the jackfruit using two forks. Add a splash of water, cover, and cook over low heat until tender, about 15 to 20 minutes, stirring in-between.
5. When ready, season to taste with salt, pepper, and a little more barbecue sauce, if needed.
6. Top the bottom halves of the buns with the pulled jackfruit, some lettuce, and sprouts. Set the tops of the buns in place before serving.

Broccoli and Coconut Soup

Our second dish on the vegan recipes list is the broccoli and coconut soup. Enjoy this comfort food on days you’re too lazy to cook an elaborate meal.

Serves: 4

Prep time: 15 minutes

Cooking time: 30 minutes

Calories: 250 (per serving)

For the soup:

2 tbsp olive oil

1 small leek, halved, sliced, and washed

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 tsp dried thyme

1 tsp dried rosemary

50 g baby spinach

1-litre vegetable broth

300 ml coconut milk

2 small broccoli heads, prepared into florets

Salt, to taste

Freshly ground black pepper, to taste

For garnishing:

65 g cashews

1 small bunch cilantro leaves, chopped

1-2 tsp red chilli flakes

Method:

1. Heat olive oil in a large, heavy-based saucepan set over medium heat.
2. Add the leek, garlic, and onion, along with a generous pinch of salt. Let it sweat for six to eight minutes or until softened.
3. Stir in all the herbs, broth, and coconut milk. Bring to a boil and then reduce to a simmer for 10 minutes.
4. Stir in the broccoli and spinach leaves, and let it simmer until the broccoli is tender, it should take about four to five minutes.
5. Puree with an immersion blender, or in manageable batches using a food processor or blender. Pass through a fine sieve into a clean saucepan.
6. Return soup to a gentle simmer and season to taste with pepper and salt. Cover and warm to one side.
7. Garnish with chopped cilantro, and chilli flakes before serving.

Pear and Pumpkin Tartlets Drizzled with Chocolate

Last on our vegan recipes list is the pear and pumpkin tartlets drizzled with chocolate. Pears, pumpkin and chocolate, what’s not to like?

Serves: 4

Prep time: 80 minutes

Cooking time: 60 minutes

Calories: 400 (per serving)

Ingredients:

For the pastry crust:

3 tbsp coconut oil, melted

70 g pitted dates

185 g unsalted mixed nuts

For the filling:

4 large ripe pears, cored and thinly sliced

¼ tsp nutmeg powder

½ tsp cinnamon powder

300 g canned puree

1 tsp vanilla extract

2 tbsp lemon juice

2 tbsp cornflour

3 tbsp coconut oil, at room temperature

75 g soft brown sugar

120 g caster sugar

350 g silken tofu, drained

1 medium-sized overripe banana, mashed

65 g cashews, soaked in hot water for an hour

For serving:

1 tbsp coconut oil

100 g dark chocolate

Method:

1. For the crust, combine the mixed nuts and dates in a food processor. Pulse until the nuts are finely chopped. Add the coconut oil and pulse to incorporate it.
2. Pack the mixture into the base and sides of four individual fluted tart tins. Cover and set aside.
3. For the filling, drain the cashews from the soaking water. Combine with banana, tofu, sugar, coconut oil, cornflour, lemon juice, vanilla extract, pumpkin puree, and spices.
4. Blend on high until smooth. Spoon the filling into the lined crusts, topping each with rows of overlapping pear slices.
5. Place the tart tins on a large baking tray. Bake at 180 for 30 to 40 minutes until the filling is set and the tarts are golden brown at the edges. Remove to a wire rack to cool.
6. Mix chocolate and coconut oil in a small heatproof bowl. Set over a half-filled saucepan of simmering water, stirring until melted and smooth. Drizzle this chocolate sauce over the tartlets before serving.