Vegetarian

The Vegetarian Way!

Plant-Based Bliss!

The Best Vegetarian

Dishes in the USA!
25 Amazing Vegetarian Recipes!
5,95 $ By Paramte Poompuang
 Taste of USA
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© Magic Media ApS

Food recipes: Dilshan Mendis

illustrated by: Parampe Poompuang
 Introduction
Welcome to the wonderful world of plant-based
cooking! This cookbook is a celebration of vegan
cuisine, showcasing the diverse flavours, textures, and
colours of the delicious meals that can be
created without animal products. Whether you are a
long-time vegan, new to the lifestyle, or simply
looking to incorporate more plant-based meals into
your diet, this cookbook has something for you.
As Americans, we are fortunate to have access to an
abundance of fresh fruits, vegetables, grains, and
legumes from all corners of the world. From hearty
stews to colourful salads, from savoury soups to
indulgent desserts, this cookbook offers a wide range
of recipes that make the most of these delicious
ingredients.
But vegan cooking is not just about what you eat - it’s
also about how you cook. In this cookbook, you will
find tips and techniques for making plant-based meals
that are not only healthy and delicious, but also
environmentally sustainable and ethically responsible.
So whether you’re cooking for yourself, your family, or
your friends, get ready to discover a whole new world
of culinary delights with this cookbook. Let’s get
started!
All recipes are for 4 persons
 Table of contents
1. Gumbo 8
2. Tomato Soup 10
3. Cucumber Roll 12
4. Vegan Philly Cheesesteak Sandwich 14
5. Quiche 16
6. Meatloaf 18
7. Fettuccine Alfredo 20
8. Zucchini Fritters 22
9. Avocado Pasta 24
10. Tomato Gratin 26
11. Loaded Baked Potato & Toppings 28
12. Enchiladas 30
13. Mushroom Tacos 32
14. BBQ Tofu 34
15. Peas with Lemon 36
16. Grilled Vegan Cheese & Tomato Soup 38
17. Creamy Cucumber Salad 40
18. Tiramisu 42
19. Papaya Salad 44
20. Avocado Summer Rolls 46
21. Pea Soup with Chives 48
22. Apple Cinnamon Oatmeal 50
23. Creamy Broccoli Potato Soup 52
24. Mushroom Pasta 54
25. Gratin of Rye with Fennel and Sun-dried Tomatoes 56
 1. Gumbo
Gumbo is a beloved dish in the southern United States, with roots in the Creole and
Cajun cultures of Louisiana. Traditionally made with meat and seafood, this hearty
stew has evolved over time to accommodate various dietary needs and
preferences. In recent years, vegan gumbo has become increasingly popular,
offering a plant-based version of this classic dish that is both flavourful and
satisfying. Vegan Gumbo is not only delicious, but it is also healthy and nutritious,
packed with fibre, vitamins, and minerals. It is a perfect dish for those who follow
a plant-based diet or those who want to incorporate more plant-based meals into
their diet. We hope that you enjoy our recipe for vegan gumbo and that it brings
a taste of Louisiana to your kitchen. Whether you are a seasoned vegan or simply
looking to try something new, this dish is sure to satisfy your cravings and impress
your taste buds. So, grab a bowl of gumbo, a spoon, and enjoy the warmth and
comfort of this classic southern stew.
8
Ingredients:
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 package (12 oz) vegan sausage, sliced
• 2 cups okra, sliced
• 2 cups cooked rice
• 2 tbsp chopped fresh parsley

Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the flour and
stir constantly for 15-20 minutes, until the mixture turns a deep brown
colour. This is your roux and will provide the base for the gumbo.
2. Add the chopped onion, bell pepper, celery, and garlic to the pot. Cook for
5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Add the diced tomatoes, vegetable broth, bay leaf, thyme, oregano, cayenne
pepper, smoked paprika, and salt. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and let simmer for 10-15
minutes.
5. Add the kidney beans, vegan sausage, and okra to the pot. Stir to combine.
6. Let the gumbo simmer for another 10-15 minutes, until the okra is tender
and the flavours have melded together.
7. Serve the gumbo over a bed of cooked rice and sprinkle with fresh parsley.

9
 2. Tomato Soup
Curry is a popular and versatile dish that has its roots in South Asian cuisine. It has
since become a global favourite, with each culture adding its own unique twist to
this beloved dish. Our recipe for Vegan Coconut Curry with Apple takes
inspiration from the vibrant and bold flavours of South Asian curries while
incorporating wholesome and plant-based ingredients. Vegan Coconut Curry with
Apple is not only delicious but also incredibly nutritious, packed with fibre,
vitamins, and minerals. It is a perfect dish for those who follow a plant-based diet
or those who want to incorporate more plant-based meals into their diet. We hope
that you enjoy our recipe for Vegan Coconut Curry with Apple and that it brings
a taste of South Asia to your kitchen. Whether you are a seasoned vegan or simply
looking to try something new, this dish is sure to impress and satisfy. So, grab a
bowl of curry, a spoon, and savour the warmth and comfort of this flavourful and
wholesome dish.

10
Ingredients:
• 1 tablespoon coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2 apples, diced
• 2 tablespoons curry powder
• 1 can (14 ounces) full-fat coconut milk
• 1 cup vegetable broth
• 2 cups diced sweet potato
• 1 can (15 ounces) chickpeas, drained and rinsed
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:
1. In a large saucepan or Dutch oven, heat the coconut oil over medium heat.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until
the onion is soft and translucent.
3. Add the minced garlic and grated ginger, and cook for another minute,
stirring constantly.
4. Add the diced apples and curry powder, and cook for 2-3 minutes, until the
apples are slightly softened and the curry powder is fragrant.
5. Pour in the coconut milk and vegetable broth, and stir to combine.
6. Add the diced sweet potato and drained chickpeas to the pot, and stir to
combine.
7. Season with salt and pepper, to taste.
8. Bring the mixture to a simmer, then reduce heat to low and let simmer for
15-20 minutes, or until the sweet potato is tender and the flavours have
melded together.
9. Serve the coconut curry over a bed of cooked rice, and garnish with fresh
cilantro.

11
 3. Cucumber Roll
Sushi is a popular and beloved dish that has its roots in Japanese cuisine. But in
United States, Vegan Cucumber Roll takes inspiration from traditional sushi while
incorporating wholesome and plant-based ingredients. At the heart of this dish is
a refreshing and crunchy cucumber, which provides a perfect vessel for the filling.
Our Vegan Cucumber Roll is not only delicious but also incredibly healthy, packed
with fibre, vitamins, and minerals. It is a perfect dish for those who follow a
plant-based diet or those who want to incorporate more plant-based meals into
their diet. We hope that you enjoy our recipe for Vegan Cucumber Roll and that it
brings a taste of Japan to your kitchen. Whether you are a seasoned vegan or simply
looking to try something new, this dish is sure to impress and satisfy. So, grab a roll,
a pair of chopsticks, and enjoy the refreshing and wholesome flavours of this classic
dish.

12
Ingredients:
• 4 large cucumbers
• 1 avocado
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Toothpicks

Instructions:
1. Start by peeling the cucumbers and then slicing them lengthwise using a
mandoline slicer or a vegetable peeler.
2. In a mixing bowl, mash the avocado with a fork, then add the finely
chopped red onion, red bell pepper, cilantro, lime juice, salt, and pepper,
and stir until well combined.
3. Lay a cucumber slice flat on a cutting board and spoon about 1 tablespoon
of the avocado mixture onto one end of the cucumber.
4. Roll up the cucumber tightly and secure with a toothpick.
5. Repeat the process with the remaining cucumber slices and avocado
mixture.
6. Serve the cucumber rolls chilled or at room temperature as a tasty and
healthy snack or appetizer.

13
 4. Vegan Philly Cheesesteak Sandwich
Philly Cheesesteak is a classic sandwich that originated in Philadelphia, USA, and
has become an iconic dish across the country. Traditionally made with thinly sliced
beef and melted cheese on a hoagie roll, our recipe for Vegan Philly Cheesesteak
takes inspiration from the traditional dish while incorporating wholesome and
plant-based ingredients. Vegan Philly Cheesesteak is not only delicious but also
incredibly nutritious, packed with protein, fibre, vitamins, and minerals. It is a
perfect dish for those who follow a plant-based diet or those who want to
incorporate more plant-based meals into their diet. We hope that you enjoy our
recipe for Vegan Philly Cheesesteak and that it brings a taste of Philadelphia to your
kitchen. Whether you are a seasoned vegan or simply looking to try something
new, this dish is sure to impress and satisfy. So, grab a sandwich, a napkin, and
indulge in the rich and savoury flavours of this iconic American dish.

14
Ingredients:
• 4 vegan hoagie rolls
• 1 large onion, sliced
• 2 bell peppers, sliced
• 1 tablespoon olive oil
• 1 pound seitan, sliced thinly
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices vegan provolone cheese

Instructions:
1. Preheat your oven to 350°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced
onions and bell peppers and sauté for 5-7 minutes, or until the vegetables
are soft and slightly caramelized.
3. Add the sliced seitan to the skillet, along with the minced garlic, smoked
paprika, dried oregano, salt, and black pepper. Cook for an additional 5-7
minutes, stirring occasionally, until the seitan is heated through and the
spices are fragrant.
4. To assemble the Philly Cheesesteak, slice each hoagie roll in half lengthwise
and scoop out a little of the bread in the centre to create a well for the filling.
5. Spoon the seitan mixture into the hoagie rolls, then top each sandwich with
a slice of vegan provolone cheese.
6. Place the sandwiches on a baking sheet and bake in the preheated oven for
5-7 minutes, or until the cheese is melted and bubbly.
7. Serve the Philly Cheesesteak hot, and enjoy your delicious and satisfying
vegan version of this classic American sandwich!

15
 5. Quiche
Quiche is a classic dish that originated in France and has since become a beloved
dish in USA some other countries. Traditionally made with eggs, cream, cheese,
and a buttery crust, our recipe for Vegan Quiche takes inspiration from the classic
dish while incorporating wholesome and plant-based ingredients. Vegan Quiche is
not only delicious but also incredibly nutritious, packed with protein, fibre,
vitamins, and minerals. It is a perfect dish for those who follow a plant-based diet
or those who want to incorporate more plant-based meals into their diet. We hope
that you enjoy our recipe for Vegan Quiche and that it brings a taste of France to
your kitchen. Whether you are a seasoned vegan or simply looking to try
something new, this dish is sure to impress and satisfy. So, whether you are a
seasoned vegan or simply looking to try something new, we invite you to give our
recipe for Vegan Quiche a try.

16
Ingredients:
• 1 vegan pie crust
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 cloves garlic, minced
• 2 cups baby spinach
• 1 cup chopped mushrooms
• 1/2 cup vegan cheese, shredded
• 1/4 cup nutritional yeast
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1 cup unsweetened almond milk
• 1 tablespoon corn-starch

Instructions:
1. Preheat your oven to 375°F.
2. Roll out the pie crust and press it into a 9-inch pie dish.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped
onion, bell pepper, and minced garlic, and sauté for 5-7 minutes, or until the
vegetables are soft and slightly caramelized.
4. Add the baby spinach and chopped mushrooms to the skillet, and cook for
another 3-5 minutes, or until the spinach is wilted and the mushrooms are
tender.
5. In a mixing bowl, whisk together the vegan cheese, nutritional yeast, salt,
black pepper, turmeric, almond milk, and corn-starch until well combined.
6. Add the sautéed vegetables to the mixing bowl and stir to combine.
7. Pour the mixture into the prepared pie crust, and smooth out the top with a
spatula.
8. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling
is set and the crust is golden brown.
9. Let the quiche cool for a few minutes before slicing and serving.

17
 6. Meatloaf
Meatloaf is a classic comfort food that has been a staple of American cuisine for
generations. Traditionally made with ground beef or pork, eggs, breadcrumbs, and
spices, our recipe for Vegan Meatloaf takes inspiration from the classic dish while
incorporating wholesome and plant-based ingredients. Vegan Meatloaf is also
incredibly versatile and can be served in a variety of ways. It can be sliced and served
as a main dish with mashed potatoes and steamed vegetables, or it can be used as
a sandwich filling with vegan mayo, lettuce, and tomatoes. Vegan Meatloaf is not
only delicious but also incredibly nutritious, packed with protein, fibre, vitamins,
and minerals. It is a perfect dish for those who follow a plant-based diet or those
who want to incorporate more plant-based meals into their diet. We hope that you
enjoy our recipe for Vegan Meatloaf and that it brings a taste of home to your
kitchen. Whether you are a seasoned vegan or simply looking to try something
new, this dish is sure to impress and satisfy.
18
Ingredients:
• 1 cup cooked lentils
• 1 cup rolled oats
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 2 tablespoons vegan Worcestershire sauce
• 2 tablespoons ground flaxseed
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs

Instructions:
1. Preheat your oven to 375°F.
2. In a large mixing bowl, combine the cooked lentils, rolled oats, chopped
onion, chopped bell pepper, minced garlic, tomato sauce, vegan
Worcestershire sauce, ground flaxseed, soy sauce, Dijon mustard, smoked
paprika, dried thyme, salt, and black pepper. Mix well to combine.
3. Add the breadcrumbs to the mixing bowl and stir again to combine.
4. Transfer the mixture to a greased loaf pan and use a spatula to smooth out
the top.
5. Bake the meatloaf in the preheated oven for 35-40 minutes, or until the top
is golden brown and the centre is cooked through.
6. Let the meatloaf cool for a few minutes before slicing and serving.

19
 7. Fettuccine Alfredo
United States Vegan Fettuccine Alfredo is a plant-based twist on the classic Italian
pasta dish that has gained popularity in recent years among those who follow a
vegan lifestyle or are simply looking to reduce their consumption of animal
products. Traditional fettuccine alfredo is made with butter, cream, and parmesan
cheese, but this vegan version omits those ingredients in favour of plant-based
substitutes that are just as flavourful and satisfying. This dish is not only delicious,
but it also offers a range of health benefits. Plant-based diets have been shown to
reduce the risk of chronic diseases such as heart disease, type 2 diabetes, and certain
cancers.
Additionally, plant-based diets are typically lower in saturated fat and cholesterol
than diets that include meat and dairy products. Whether you’re a vegan, a
vegetarian, or simply looking to try something new, United States Vegan Fettuccine
Alfredo is a delicious and nutritious option that is sure to satisfy your taste buds.

20
Ingredients:
• 12 oz fettuccine pasta
• 1/2 cup raw cashews, soaked in water for at least 2 hours
• 2 cups unsweetened almond milk
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 cup nutritional yeast
• 1/4 cup fresh parsley, chopped (optional)

Instructions:
1. Cook the fettuccine according to the package instructions until al dente.
2. Drain the soaked cashews and add them to a blender with the unsweetened
almond milk, minced garlic, onion powder, nutmeg, salt, and black pepper.
Blend until smooth and creamy.
3. Heat the olive oil in a large skillet over medium heat. Add the cashew cream
to the skillet and cook for 2-3 minutes, stirring constantly, until the sauce
begins to thicken.
4. Add the cooked fettuccine to the skillet and toss to coat the pasta in the
sauce. Add the lemon juice and nutritional yeast, and continue to stir until
the sauce is heated through and the pasta is coated in a creamy Alfredo
sauce.
5. Serve the Fettuccine Alfredo hot, topped with fresh parsley if desired.

21
 8. Zucchini Fritters
United States Vegan Zucchini Fritters are a crispy and flavourful appetizer or snack
that is perfect for anyone looking for a tasty and healthy way to incorporate more
vegetables into their diet. These fritters are made with grated zucchini, a variety of
herbs and spices, and a combination of vegan ingredients that provide a delicious
and satisfying crunch. Not only are these fritters tasty, they are also packed with
nutrients. Zucchini is a low-calorie vegetable that is high in fibre, vitamins, and
minerals such as potassium, vitamin C, and vitamin A. Additionally, the use of
plant-based ingredients in this recipe means that these fritters are free from animal
products, which can be beneficial for those following a vegan or vegetarian diet.
United States Vegan Zucchini Fritters are a versatile dish that can be served as a
side dish, snack, or even as part of a main meal. They can be enjoyed hot or cold,
and can be paired with a variety of dipping sauces or toppings such as avocado,
salsa, or tahini sauce.
22
Ingredients:
• 2 medium zucchini, grated
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup chickpea flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 cup unsweetened almond milk
• 1/4 cup fresh parsley, chopped
• 2-3 tablespoons olive oil

Instructions:
1. Grate the zucchini using a box grater or food processor. Place the grated
zucchini in a colander and sprinkle with salt. Let the zucchini sit for 10-15
minutes to release any excess moisture. Squeeze the zucchini with a clean
kitchen towel to remove as much liquid as possible.
2. In a mixing bowl, whisk together the all-purpose flour, chickpea flour,
baking powder, garlic powder, onion powder, and black pepper. Add the
unsweetened almond milk and whisk until a smooth batter forms.
3. Add the grated zucchini and chopped parsley to the batter and stir to
combine.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Scoop out 2-3 tablespoons of batter for each fritter, and use your hands to
shape the batter into small patties. Gently place the patties in the hot skillet
and cook for 2-3 minutes on each side, or until the fritters are golden brown
and crispy.
6. Transfer the cooked fritters to a paper towel-lined plate to drain any excess
oil.
7. Repeat the process until all of the batter has been used up, adding more oil
to the skillet as needed.
8. Serve the Zucchini Fritters hot, with your favourite dipping sauce or a sprin
kle of fresh parsley on top.
23
 9. Avocado Pasta
United States Vegan Avocado Pasta is a delicious and nutritious dish that combines
the creamy richness of avocado with the comforting warmth of pasta. This vegan
version of the classic pasta dish is made without any animal products, making it a
great option for those following a plant-based diet or looking to reduce their
intake of animal products. Not only is this dish incredibly flavorful, it is also packed
with nutrients. Avocados are a great source of healthy fats, vitamins, and minerals
such as potassium, vitamin C, and vitamin E. Additionally, the use of plant-based
ingredients in this recipe means that it is free from cholesterol and lower in
saturated fat than traditional pasta dishes that contain dairy or meat products.
United States Vegan Avocado Pasta is a versatile dish that can be enjoyed as a main
course or as a side dish. It is also quick and easy to prepare, making it a great option
for busy weeknights or lazy weekends. Whether you’re a vegan, vegetarian, or
simply looking to try something new, United States Vegan Avocado Pasta is a
delicious and nutritious option that you won’t be able to resist.
24
Ingredients:
• 12 oz spaghetti pasta
• 2 ripe avocados, pitted and peeled
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cherry tomatoes, halved
• 1/4 cup sliced black olives (optional)

Instructions:
1. Cook the spaghetti pasta according to the package instructions until al
dente.
2. While the pasta is cooking, add the pitted and peeled avocados, minced
garlic, fresh basil leaves, fresh parsley leaves, unsweetened almond milk, nu
tritional yeast, lemon juice, salt, and black pepper to a blender or food
processor. Blend until a smooth and creamy sauce forms.
3. Drain the cooked spaghetti pasta and return it to the pot. Add the avocado
sauce to the pot and toss the pasta to coat it evenly with the sauce.
4. Stir in the cherry tomatoes and sliced black olives (if using).
5. Serve the Avocado Pasta hot, topped with additional chopped fresh herbs or
a sprinkle of nutritional yeast if desired.

25
 10. Tomato Gratin
United States Vegan Tomato Gratin is a delicious and hearty dish that is perfect
for anyone looking for a healthy and satisfying way to incorporate more vegetables
into their diet. This vegan version of the classic French dish is made with fresh
tomatoes, garlic, breadcrumbs, and a variety of herbs and spices that create a rich
and flavourful meal. Not only is this dish incredibly tasty, it is also packed with
nutrients. Tomatoes are a great source of vitamins and minerals such as vitamin
C, potassium, and lycopene, which has been shown to have antioxidant properties.
Additionally, the use of plant-based ingredients in this recipe means that it is free
from animal products and lower in saturated fat than traditional gratin dishes that
contain dairy or meat products. United States Vegan Tomato Gratin is a versatile
dish that can be enjoyed as a main course or as a side dish. It is also quick and easy
to prepare, making it a great option for busy weeknights or lazy weekends.
26
Ingredients:
• 4 large ripe tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Panko breadcrumbs
• 1/4 cup nutritional yeast
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup vegan parmesan cheese, grated

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the tomatoes into thick rounds and arrange them in a single layer in a
large baking dish.
3. In a small bowl, whisk together the olive oil, minced garlic, salt, and black
pepper. Drizzle the mixture over the tomato slices.
4. In a separate bowl, mix together the Panko breadcrumbs, nutritional yeast,
chopped fresh basil leaves, and vegan parmesan cheese.
5. Sprinkle the breadcrumb mixture evenly over the tomato slices.
6. Bake the Tomato Gratin in the preheated oven for 20-25 minutes, or until
the top is golden brown and crispy.
7. Remove the gratin from the oven and let it cool for a few minutes before
serving.
8. Serve the Tomato Gratin hot, garnished with additional fresh basil leaves if
desired.

27
 11. Loaded Baked Potato & Toppings
United States Vegan Loaded Baked Potato is a satisfying and delicious meal that
is perfect for anyone looking for a hearty and nutritious plant-based option. This
dish is made with a baked potato that is topped with a variety of vegan ingredients,
creating a filling and flavourful meal. Not only is this dish incredibly tasty, it is also
packed with nutrients. Potatoes are a great source of carbohydrates, fibre, and
potassium, while the addition of toppings such as avocado and mushrooms provide
healthy fats, vitamins, and minerals. Additionally, the use of plant-based
ingredients in this recipe means that it is free from animal products, making it a
great option for vegans, vegetarians, and anyone looking to reduce their
consumption of animal products. United States Vegan Loaded Baked Potato is a
versatile dish that can be enjoyed as a main course or as a side dish. It is also easy
to customize based on personal preferences and dietary needs, making it a great
option for families or groups with varying dietary restrictions.
28
Ingredients:
• 4 large baking potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegan sour cream
• 1/2 cup vegan cheddar cheese, shredded
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup sliced black olives (optional)
• 1/4 cup vegan bacon bits (optional)

Instructions:
1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes thoroughly and pierce them several times with a fork.
3. Rub each potato with olive oil and sprinkle with salt and black pepper.
4. Place the potatoes on a baking sheet and bake in the preheated oven for
45-60 minutes, or until tender when pierced with a fork.
5. Remove the potatoes from the oven and let them cool for a few minutes.
6. Slice each potato in half lengthwise and use a fork to fluff the insides.
7. Top each potato half with a dollop of vegan sour cream, vegan cheddar
cheese, chopped scallions, chopped fresh parsley leaves, sliced black olives
(if using), and vegan bacon bits (if using).
8. Place the potato halves back on the baking sheet and return them to the
oven for 5-10 minutes, or until the cheese is melted and bubbly.
9. Remove the Loaded Baked Potatoes from the oven and let them cool for a
few minutes before serving.
10. Serve the Loaded Baked Potatoes hot, garnished with additional chopped
scallions and parsley leaves if desired.
29
 12. Enchiladas
United States Vegan Enchiladas are a delicious and flavourful Mexican-inspired
dish that is perfect for anyone looking for a hearty and nutritious plant-based
option. This vegan version of the classic dish is made with tortillas that are filled
with a variety of vegetables, beans, and vegan cheese, and smothered in a rich and
flavourful tomato-based sauce. Not only is this dish incredibly tasty, it is also packed
with nutrients. The vegetables and beans provide a variety of vitamins and minerals
such as vitamin C, potassium, and fibre, while the use of plant-based ingredients
means that it is free from animal products and lower in saturated fat than
traditional enchilada dishes that contain dairy or meat products. United States
Vegan Enchiladas are a versatile dish that can be enjoyed as a main course or as a
side dish. They can also be easily customized based on personal preferences and
dietary needs, making them a great option for families or groups with varying
dietary restrictions. Whether you’re a vegan, vegetarian, or simply looking for a
delicious and nutritious meal, United States Vegan Enchiladas are sure to be a hit.
30
Ingredients:
• 8 corn tortillas
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes, drained
• 1/4 cup chopped fresh cilantro leaves
• 1 cup vegan cheddar cheese, shredded
• 1/4 cup vegan sour cream
• Lime wedges, for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet and sauté for 3-5
minutes, or until softened.
4. Add the chili powder, ground cumin, smoked paprika, salt, and black
pepper to the skillet and stir to combine.
5. Add the drained and rinsed black beans, diced tomatoes, and chopped fresh
cilantro leaves to the skillet and stir to combine.
6. Remove the skillet from the heat and set it aside.
7. Place the corn tortillas on a microwave-safe plate and cover them with a
damp paper towel. Microwave on high for 30 seconds, or until warm and
pliable.
8. Spread 2-3 tablespoons of the black bean mixture onto each tortilla and roll
it up tightly.
9. Place the rolled enchiladas seam-side down in a large baking dish.
10. Top the enchiladas with vegan cheddar cheese.
11. Bake the Enchiladas in the preheated oven for 15-20 minutes, or until the
cheese is melted and bubbly.
12. Remove the enchiladas from the oven and let them cool for a few minutes
before serving.
13. Serve the Enchiladas hot, topped with vegan sour cream and fresh cilantro
leaves, with lime wedges on the side.
31
 13. Mushroom Tacos
United States Vegan Mushroom Tacos are a flavourful and satisfying dish that is
perfect for anyone looking for a delicious plant-based option. This vegan version of
the classic Mexican dish is made with sautéed mushrooms that are seasoned with a
variety of herbs and spices, along with a variety of toppings such as avocado, salsa,
and cilantro. Not only are these tacos incredibly delicious, they are also packed with
nutrients. Mushrooms are a great source of protein, fibre, and vitamins such as B
vitamins and vitamin D, while the addition of vegetables and toppings provides
additional nutrients such as vitamin C, potassium, and healthy fats. United States
Vegan Mushroom Tacos are a versatile dish that can be enjoyed as a main course or
as a snack. They are also easy to customize based on personal preferences and
dietary needs, making them a great option for families or groups with varying
dietary restrictions. Whether you’re a vegan, vegetarian, or simply looking for a
delicious and nutritious meal, United States Vegan Mushroom Tacos are sure to be
a hit.
32
Ingredients:
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro leaves
• 8 small corn tortillas

Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté for 3-5
minutes, or until softened.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until
tender and browned.
4. Add the chili powder, ground cumin, smoked paprika, salt, and black
pepper to the skillet and stir to combine.
5. Add the chopped fresh cilantro leaves to the skillet and stir to combine.
6. Warm the corn tortillas in a dry skillet or on a griddle.
7. Divide the mushroom mixture evenly among the warmed tortillas.
8. Top the tacos with sliced avocado, chopped tomatoes, shredded lettuce,
vegan sour cream, and hot sauce.
9. Serve the Mushroom Tacos immediately and enjoy!

33
 14. BBQ Tofu
United States Vegan BBQ Tofu is a delicious and protein-packed dish that is perfect
for anyone looking for a hearty and flavourful plant-based option. This dish is made
with tofu that has been marinated in a rich and tangy BBQ sauce and then grilled
to perfection. Not only is this dish incredibly tasty, it is also packed with nutrients.
Tofu is a great source of plant-based protein, and is also high in iron, calcium, and
other important vitamins and minerals. Additionally, the use of plant-based
ingredients in the BBQ sauce means that it is free from animal products and lower
in saturated fat than traditional BBQ sauces that contain dairy or meat products.
United States Vegan BBQ Tofu is a versatile dish that can be enjoyed as a main
course or as a side dish. It can also be used in a variety of recipes, such as salads,
sandwiches, or wraps. Whether you’re a vegan, vegetarian, or simply looking for
a delicious and nutritious meal, United States Vegan BBQ Tofu is a flavourful and
satisfying option that you won’t want to miss.

34
Ingredients:
• 1 block (14 ounces) firm tofu
• 1/2 cup BBQ sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Sliced green onions (optional)
• Cooked rice or quinoa (optional)

Instructions:
1. Preheat the oven to 375°F.
2. Drain the tofu and pat it dry with paper towels. Cut it into 1-inch cubes.
3. In a small bowl, whisk together the BBQ sauce, olive oil, garlic powder,
smoked paprika, salt, and black pepper.
4. Add the tofu cubes to the bowl with the BBQ sauce mixture and toss to coat.
5. Spread the tofu cubes in a single layer on a baking sheet lined with
parchment paper.
6. Bake for 25-30 minutes, or until the tofu is browned and crispy around the
edges.
7. Sprinkle the sliced green onions over the top of the tofu (optional).
8. Serve the BBQ tofu hot with cooked rice or quinoa on the side (optional).

35
 15. Peas with Lemon
United States Vegan Peas with Lemon is a simple and refreshing dish that is perfect
for anyone looking for a quick and easy plant-based side dish. This dish is made
with fresh or frozen peas that are lightly cooked and then tossed with a flavourful
combination of lemon juice, garlic, and herbs. Not only is this dish incredibly easy
to make, it is also packed with nutrients. Peas are a great source of protein, fibre,
and vitamins such as vitamin C, while the addition of lemon and herbs provides
additional antioxidants and flavour. Additionally, the use of plant-based
ingredients means that it is free from animal products and lower in saturated fat
than traditional side dishes that contain dairy or meat products. United States
Vegan Peas with Lemon is a versatile dish that can be enjoyed as a side dish or as a
light and
refreshing snack. It can also be easily customized based on personal preferences
and dietary needs, making it a great option for families or groups with varying
dietary restrictions.
36
Ingredients:
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cups frozen peas
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh mint leaves

Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the finely chopped shallot to the skillet and sauté for 3-5 minutes, or
until softened.
3. Add the frozen peas to the skillet and cook for 3-5 minutes, or until heated
through.
4. Season the peas with salt and black pepper, and stir to combine.
5. Add the zest and juice of 1 lemon to the skillet and stir to combine.
6. Add the chopped fresh mint leaves to the skillet and stir to combine.
7. Serve the Peas with Lemon immediately and enjoy!

37
 16. Grilled Vegan Cheese & Tomato Soup
United States Grilled Vegan Cheese & Tomato Soup is a comforting and satisfying
dish that is perfect for anyone looking for a delicious and warming plant-based
option. This dish is made with a rich and creamy tomato soup that is served with a
grilled vegan cheese sandwich on the side for a classic and comforting flavour
combination. Not only is this dish incredibly delicious, it is also packed with
nutrients. Tomatoes are a great source of vitamins such as vitamin C and lycopene,
while the addition of vegan cheese provides protein and calcium without the use of
animal products. United States Grilled Vegan Cheese & Tomato Soup is a
comforting and nostalgic dish that is perfect for cold winter days or anytime you
need a little comfort food. It is also easy to customize based on personal
preferences and dietary needs, making it a great option for families or groups with
varying dietary restrictions. Whether you’re a vegan, vegetarian, or simply looking
for a delicious and nutritious meal, United States Grilled Vegan Cheese & Tomato
Soup is a classic and comforting option that you’ll love.
38
Ingredients:
• 4 cups of vegetable broth
• 1 can (28 oz) of crushed tomatoes
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast
• 4 slices of vegan cheese
• 8 slices of vegan bread
• Vegan butter for grilling the sandwich

Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion
and minced garlic and sauté until the onion is translucent.
2. Add the vegetable broth, crushed tomatoes, dried basil, dried oregano, salt,
and black pepper. Bring to a boil, then reduce heat and let simmer for about
10 minutes.
3. While the soup is simmering, prepare the grilled cheese sandwiches. Take 2
slices of vegan bread and place a slice of vegan cheese in between them.
Repeat for the other 3 sandwiches.
4. Heat a large skillet over medium heat. Spread vegan butter on one side of
each sandwich, then place the sandwiches in the skillet, butter side down.
Cook until the bread is golden brown and the cheese is melted, then flip and
cook the other side until golden brown.
5. Once the soup has finished simmering, stir in the nutritional yeast. Using an
immersion blender, blend the soup until smooth. If you don’t have an
immersion blender, you can use a regular blender, but be sure to let the soup
cool a bit before blending, and blend in batches if necessary.
6. To serve, ladle the soup into bowls and serve with a grilled cheese sandwich
on the side. Enjoy your delicious and comforting Vegan Grilled Cheese &
Tomato Soup!
39
 17. Creamy Cucumber Salad
United States Vegan Creamy Vegan Cucumber Salad is a light and refreshing dish
that is perfect for anyone looking for a delicious and healthy plant-based option.
This dish is made with fresh cucumbers that are thinly sliced and then tossed with a
creamy vegan dressing made from plant-based yogurt, lemon juice, and herbs. Not
only is this dish incredibly easy to make, it is also packed with nutrients.
Cucumbers are a great source of hydration and are rich in vitamins and minerals
such as vitamin K, potassium, and magnesium. Additionally, the use of plant-based
ingredients means that it is free from animal products and lower in saturated fat
than traditional cucumber salads that contain dairy or meat products. United States
Vegan Creamy Vegan Cucumber Salad is a versatile dish that can be enjoyed as a
side dish or as a light and refreshing snack. It can also be easily customized based
on personal preferences and dietary needs, making it a great option for families or
groups with varying dietary restrictions.
40
Ingredients:
• 2 large cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup vegan sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp agave nectar or maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:
1. In a large bowl, combine the sliced cucumbers, sliced red onion, and
chopped dill.
2. In a separate bowl, whisk together the vegan sour cream, apple cider
vinegar, agave nectar or maple syrup, salt, and black pepper until well
combined.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30
minutes before serving.
5. When ready to serve, give the salad a quick stir and adjust the seasoning if
necessary.
6. Serve the creamy cucumber salad as a side dish or a refreshing snack on a
hot summer day.

41
 18. Tiramisu
United States Vegan Tiramisu is a decadent and indulgent dessert that is perfect for
anyone looking for a delicious plant-based option. This classic Italian dessert is
typically made with ingredients like mascarpone cheese, ladyfingers, and
espresso, but in this vegan version, these traditional ingredients are replaced with
plant-based alternatives. Not only is this dish incredibly delicious, it is also packed
with
nutrients. Cashews are a great source of healthy fats and protein, while coconut
cream provides a rich and creamy texture without the use of dairy products.
Additionally, the use of plant-based ingredients means that it is free from animal
products and lower in saturated fat than traditional tiramisu. United States Vegan
Tiramisu is a dessert that is sure to impress guests at any gathering, whether they
are vegan or not. It is a sophisticated and elegant dessert that is perfect for special
occasions, but it is also easy enough to make for a casual dinner party or even just
as a treat for yourself.
42
Ingredients:
• 1 package (14 oz) of vegan ladyfingers
• 1 cup of strong brewed coffee or espresso, cooled
• 1/2 cup of unsweetened plant-based milk
• 1/4 cup of granulated sugar
• 1 container (8 oz) of vegan cream cheese, at room temperature
• 1 container (8 oz) of vegan whipped topping, thawed
• 2 tbsp of cocoa powder

Instructions:
1. In a shallow dish, mix together the cooled coffee or espresso and
unsweetened plant-based milk.
2. In a separate bowl, beat the vegan cream cheese and granulated sugar
together until smooth.
3. Fold in the vegan whipped topping until well combined.
4. Dip each ladyfinger into the coffee and milk mixture for a few seconds, then
place in the bottom of a serving dish or individual dessert cups.
5. Spread half of the cream cheese mixture over the ladyfingers.
6. Dip the remaining ladyfingers into the coffee and milk mixture and place
them over the cream cheese layer.
7. Spread the remaining cream cheese mixture over the ladyfingers.
8. Sift cocoa powder over the top of the tiramisu.
9. Chill the tiramisu in the refrigerator for at least 2 hours before serving.
10. To serve, sprinkle vegan chocolate chips or shavings over the top, if desired.

43
 19. Papaya Salad
United States Vegan Papaya Salad is a refreshing and flavourful dish that is
perfect for anyone looking for a healthy and delicious plant-based option. This dish
is made with fresh papaya that is sliced into thin strips and tossed with a variety of
herbs, vegetables, and a zesty dressing. Not only is this dish incredibly easy to make,
it is also packed with nutrients. Papaya is a great source of vitamins A and C, as well
as potassium and fibre. Additionally, the use of plant-based ingredients means that
it is free from animal products and lower in saturated fat than traditional
papaya salads that may contain meat or seafood. United States Vegan Papaya Salad
is a versatile dish that can be enjoyed as a side dish or as a main course. It is perfect
for warm weather and can be easily customized based on personal preferences and
dietary needs, making it a great option for families or groups with varying dietary
restrictions. Whether you’re a vegan, vegetarian, or simply looking for a delicious
and healthy salad, United States Vegan Papaya Salad is a flavourful and satisfying
option that you won’t want to miss.
44
Ingredients:
• 1 medium green papaya, peeled and grated
• 1 red bell pepper, thinly sliced
• 1/4 cup of fresh cilantro leaves
• 1/4 cup of fresh mint leaves
• 1/4 cup of chopped roasted peanuts
• 1/4 cup of chopped scallions
• For the dressing:
• 3 tbsp of lime juice
• 2 tbsp of tamari or soy sauce
• 2 tbsp of agave nectar or maple syrup
• 2 garlic cloves, minced
• 1 tsp of grated fresh ginger
• 1/4 tsp of red pepper flakes
• Salt and pepper to taste

Instructions:
1. In a large bowl, combine the grated papaya, sliced red bell pepper, cilantro
leaves, mint leaves, chopped roasted peanuts, and chopped scallions.
2. In a separate bowl, whisk together the lime juice, tamari or soy sauce, agave
nectar or maple syrup, minced garlic, grated ginger, red pepper flakes, salt,
and black pepper until well combined.
3. Pour the dressing over the papaya mixture and toss to coat.
4. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30
minutes before serving.
5. When ready to serve, give the salad a quick stir and adjust the seasoning if
necessary.
6. Serve the papaya salad as a refreshing and healthy appetizer or side dish.

45
 20. Avocado Summer Rolls
United States Vegan Avocado Summer Rolls are a refreshing and healthy dish that
is perfect for anyone looking for a light and flavourful plant-based option. This dish
is made with rice paper wrappers filled with a variety of fresh vegetables, herbs, and
creamy avocado. Not only is this dish incredibly easy to make, it is also packed with
nutrients. Avocado is a great source of healthy fats, fibre, and potassium, while the
fresh vegetables provide a variety of vitamins and minerals. Additionally, the use
of plant-based ingredients means that it is free from animal products and lower in
saturated fat than traditional summer rolls that may contain meat or seafood.
United States Vegan Avocado Summer Rolls are a great option for a light lunch,
snack, or even as an appetizer for a dinner party or gathering. They are versatile and
can be easily customized based on personal preferences and dietary needs, making
them a great option for families or groups with varying dietary restrictions.

46
Ingredients:
• 8 rice paper wrappers
• 1 ripe avocado, thinly sliced
• 1 large carrot, julienned
• 1/2 English cucumber, julienned
• 1/2 red bell pepper, julienned
• 1/4 cup of fresh cilantro leaves
• 1/4 cup of fresh mint leaves
• For the dipping sauce:
• 1/4 cup of creamy peanut butter
• 2 tbsp of tamari or soy sauce
• 2 tbsp of agave nectar or maple syrup
• 2 tbsp of rice vinegar
• 1 tsp of grated fresh ginger
• 1 garlic clove, minced
• Water as needed

Instructions:
1. Fill a large bowl with warm water.
2. Dip one rice paper wrapper in the water for a few seconds until softened.
3. Transfer the rice paper to a flat work surface.
4. Arrange a few slices of avocado, carrot, cucumber, and red bell pepper in the
centre of the wrapper.
5. Add a few cilantro and mint leaves on top.
6. Fold the sides of the wrapper towards the centre, then roll the wrapper
tightly to form a summer roll.
7. Repeat with the remaining ingredients to make 8 summer rolls.
8. To make the dipping sauce, whisk together the peanut butter, tamari or soy
sauce, agave nectar or maple syrup, rice vinegar, grated ginger, minced
garlic, and enough water to thin the sauce to your desired consistency.
9. Serve the summer rolls with the dipping sauce on the side.

47
 21. Pea Soup with Chives
United States Vegan Pea Soup with Chives is a delicious and comforting dish that
is perfect for anyone looking for a healthy and flavourful plant-based option. This
soup is made with a variety of fresh vegetables, herbs, and hearty green peas that
are cooked to perfection and blended into a creamy and flavourful soup. Not only
is this soup incredibly easy to make, it is also packed with nutrients. Peas are a great
source of protein, fibre, and a variety of vitamins and minerals, while the use of
plant-based ingredients means that it is free from animal products and lower in
saturated fat than traditional pea soups that may contain meat or dairy. United
States Vegan Pea Soup with Chives is a versatile dish that can be enjoyed as a light
lunch, a comforting dinner, or even as an appetizer for a dinner party or
gathering. It is perfect for chilly weather and can be easily customized based on
personal preferences and dietary needs, making it a great option for families or
groups with varying dietary restrictions.
48
Ingredients:
• 2 tbsp of olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups of vegetable broth
• 4 cups of fresh or frozen green peas
• 1/4 cup of chopped fresh chives
• Salt and pepper to taste

Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté for 5-7 minutes until
softened.
3. Add the vegetable broth and bring the mixture to a boil.
4. Add the green peas to the pot and reduce the heat to medium-low.
5. Cover the pot and simmer for 15-20 minutes until the peas are tender.
6. Remove the pot from the heat and let it cool slightly.
7. Use an immersion blender or transfer the soup to a blender to puree until
smooth.
8. Return the pureed soup to the pot and reheat over low heat.
9. Season the soup with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with chopped fresh chives.

49
 22. Apple Cinnamon Oatmeal
United States Vegan Apple Cinnamon Oatmeal is a warm and hearty breakfast dish
that is perfect for anyone looking for a delicious and healthy start to their day. This
dish is made with hearty rolled oats, fresh apples, and warm cinnamon spice,
creating a flavourful and satisfying combination that is sure to please. Not only is
this dish incredibly easy to make, it is also packed with nutrients. Oats are a great
source of fibre, protein, and a variety of vitamins and minerals, while the use of
plant-based ingredients means that it is free from animal products and lower in
saturated fat than traditional oatmeal dishes that may contain dairy or meat.
United States Vegan Apple Cinnamon Oatmeal is a versatile dish that can be
enjoyed as a quick and easy breakfast, or even as a cosy dessert. It is perfect for
busy mornings or lazy weekends, and can be easily customized based on personal
preferences and dietary needs, making it a great option for families or groups with
varying dietary restrictions. Whether you’re a vegan, vegetarian, or simply looking
for a delicious and healthy breakfast option, United States Vegan Apple Cinnamon
Oatmeal is a flavourful and satisfying choice that you won’t want to miss.
50
Ingredients:
• 2 cups of rolled oats
• 4 cups of water
• 1 medium apple, chopped
• 1/4 cup of raisins
• 2 tbsp of maple syrup
• 1 tsp of ground cinnamon
• 1/4 tsp of salt

Instructions:
1. In a large pot, combine the rolled oats, water, chopped apple, raisins, maple
syrup, ground cinnamon, and salt.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to medium-low and simmer the oatmeal for 10-15 minutes,
stirring occasionally, until the oats are cooked and the mixture has
thickened.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Divide the oatmeal into bowls and top with your desired toppings, such as
chopped nuts, sliced bananas, berries, or additional maple syrup.

51
 23. Creamy Broccoli Potato Soup
United States Vegan Creamy Broccoli Potato Soup is a comforting and flavourful
soup that is perfect for anyone looking for a hearty and healthy plant-based option.
This soup is made with a combination of fresh vegetables, herbs, and creamy
coconut milk, creating a delicious and satisfying meal that is sure to please. Not
only is this soup incredibly easy to make, it is also packed with nutrients.
Broccoli and potatoes are both great sources of vitamins and minerals, while the
use of plant-based ingredients means that it is free from animal products and lower
in saturated fat than traditional broccoli and potato soups that may contain dairy
or meat. United States Vegan Creamy Broccoli Potato Soup is a versatile dish that
can be enjoyed as a light lunch, a comforting dinner, or even as an appetizer for a
dinner party or gathering. It is perfect for chilly weather and can be easily
customized based on personal preferences and dietary needs, making it a great
option for families or groups with varying dietary restrictions.
52
Ingredients:
• 2 tbsp of olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and chopped
• 4 cups of vegetable broth
• 4 cups of chopped broccoli florets
• 1/4 cup of raw cashews
• 1/4 cup of nutritional yeast
• 1 tsp of smoked paprika
• Salt and pepper to taste

Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté for 5-7 minutes until
softened.
3. Add the chopped potatoes and vegetable broth to the pot and bring the
mixture to a boil.
4. Reduce the heat to medium-low and simmer for 15-20 minutes until the
potatoes are tender.
5. Add the chopped broccoli florets to the pot and simmer for an additional 10
minutes until the broccoli is tender.
6. In a blender, combine the raw cashews, nutritional yeast, and smoked
paprika with 1 cup of the hot soup liquid.
7. Blend the mixture until smooth and creamy.
8. Add the blended mixture back to the pot and stir until well combined.
9. Season the soup with salt and pepper to taste.
10. Use an immersion blender or transfer the soup to a blender to puree until
smooth and creamy.
11. Return the pureed soup to the pot and reheat over low heat if needed.

53
 24. Mushroom Pasta
United States Vegan Mushroom Pasta is a delicious and satisfying dish that is
perfect for anyone looking for a comforting and hearty meal. This pasta dish is
made with a combination of savoury mushrooms, flavourful herbs, and rich
plant-based cream sauce, creating a flavourful and creamy pasta that is sure to
please. Not only is this dish incredibly easy to make, it is also packed with
nutrients. Mushrooms are a great source of protein, fibre, and a variety of vitamins
and minerals, while the use of plant-based ingredients means that it is free from
animal products and lower in saturated fat than traditional mushroom pasta dishes
that may contain dairy or meat. United States Vegan Mushroom Pasta is a versatile
dish that can be enjoyed as a comforting dinner, a special occasion meal, or even as
a crowd-pleasing potluck dish. It is perfect for busy weeknights or lazy weekends,
and can be easily customized based on personal preferences and dietary needs,
making it a great option for families or groups with varying dietary restrictions.

54
Ingredients:
• 12 oz of pasta (spaghetti, linguine, or fettuccine)
• 2 tbsp of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 8 oz of sliced mushrooms (cremini or white button)
• 1 cup of vegetable broth
• 1/4 cup of raw cashews
• 1/4 cup of nutritional yeast
• 1 tbsp of soy sauce or tamari
• 1 tsp of dried thyme
• Salt and pepper to taste

Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and
set aside.
2. In a large pan, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic and sauté for 5-7 minutes until
softened.
4. Add the sliced mushrooms to the pan and sauté for an additional 5-7
minutes until the mushrooms are tender.
5. In a blender, combine the vegetable broth, raw cashews, nutritional yeast,
soy sauce or tamari, and dried thyme.
6. Blend the mixture until smooth and creamy.
7. Add the blended mixture to the pan with the mushrooms and stir until well
combined.
8. Season the sauce with salt and pepper to taste.
9. Add the cooked pasta to the pan and toss until the pasta is coated with the
sauce.
10. Serve the Vegan Mushroom Pasta hot and garnish with chopped fresh
parsley or basil, if desired.

55
25. Gratin of Rye with Fennel and Sun-dried Tomatoes
United States Vegan Gratin of Rye with Fennel and Sun-dried Tomatoes is a unique
and flavourful dish that is perfect for anyone looking for a plant-based twist on
traditional gratin dishes. This dish combines the hearty and earthy flavour of rye
bread with the aromatic and slightly sweet taste of fennel, as well as the tangy and
rich flavour of sun-dried tomatoes. Not only is this dish incredibly easy to make, it
is also packed with nutrients. Rye bread is a great source of fibre and complex
carbohydrates, while fennel is a good source of vitamins and minerals, such as
vitamin C and potassium. Additionally, the use of plant-based ingredients means
that it is free from animal products and lower in saturated fat than traditional
gratin dishes that may contain dairy or meat. United States Vegan Gratin of Rye
with Fennel and Sun-dried Tomatoes is a versatile dish that can be enjoyed as a
comforting dinner, a special occasion meal, or even as a crowd-pleasing potluck
dish.
56
Ingredients:
• 2 cups of rye bread, cubed
• 1 large fennel bulb, thinly sliced
• 1/2 cup of sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• 1/4 cup of vegan butter or margarine, melted
• 1/4 cup of all-purpose flour
• 2 cups of unsweetened non-dairy milk (such as almond, soy, or oat milk)
• 1/2 tsp of dried thyme
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, combine the cubed rye bread, thinly sliced fennel bulb,
chopped sun-dried tomatoes, and minced garlic.
3. In a separate bowl, whisk together the melted vegan butter or margarine and
all-purpose flour until well combined.
4. Gradually whisk in the non-dairy milk, stirring constantly, until the mixture
is smooth.
5. Add the dried thyme and season the mixture with salt and pepper to taste.
6. Pour the non-dairy milk mixture over the bowl of rye bread and vegetables
and stir until well combined.
7. Transfer the mixture to the prepared baking dish and spread it out in an
even layer.
8. Bake the Vegan Gratin of Rye with Fennel and Sun-dried Tomatoes for 30-
40 minutes, or until the top is golden brown and crispy.
9. Remove the baking dish from the oven and allow it to cool for a few minutes
before serving.

57
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