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Easy Vegan Recipes

Braised Tempeh
by Meredith McCarty

Makes 3-4 servings

A delicious and easy vegan recipe. It has become a regular at our house.

8 ounces tempeh, sliced in half to make 2 thin, 1/2 inch slabs, then quartered to make 8 pieces, or cut in 1/2 inch slices
1 tablespoon toasted sesame oil
1 tablespoon natural soy sauce
1-4 tablespoons water, more for thick kinds


  1. In a skillet, heat oil over medium-low heat.
  2. Lay tempeh slabs or slices side-by-side. Mix soy sauce and water and pour over tempeh.
  3. Cover to cook about 5 minutes, then turn tempeh over and cover to cook until done, about 5 minutes more.

For large amount, when stove top space is valuable, oven-braise tempeh. Preheat over to 400 F. On a baking sheet, prepare tempeh as above, simply increasing ingredients proportionately. Cover with foil and bake for 15 minutes, then turn tempeh, cover again, and cook 10 minutes longer. Remove cover to cook 5 minutes more.


Mixed Green Salad with Toasted Sesame Dressing
by Meredith McCarty

Makes 2-4 servings

Fast, easy vegan recipe that is tasty, and healthy vegan recipe.

4 cups mixed salad greens (green leaf and romaine, or others), torn in bite-size pieces
4 inch piece cucumber, thinly sliced in rounds
1/2 cup carrot, daikon, and/or red radish, grated
1/2 cup Croutons (recipe follows)

Toasted Sesame Dressing: makes 2 tablespoons

1 tablespoon toasted sesame oil
1 1/2 teaspoons natural soy sauce
1 1/2 teaspoons lemon juice or brown rice vinegar

Croutons: makes 1 1/4 - 2 cups

2 cups whole grain bread, cut in 1/2 - 1 inch cubes
2 tablespoons oil (sesame [plain or toasted], olive, etc.)


  1. To make croutons, preheat oven to 350 F.
  2. In an oiled skillet, heat oil and add bread cubes. Stir so all oil is absorbed. If bread is very dried out, add 1-2 tablespoons water to pan and cover to steam for 2 minutes.
  3. Transfer bread to oven (either place ovenproof skillet in oven or transfer sautéed bread cubes to baking sheet and place in oven).
  4. Bake for 10-15 minutes or continue to cook on stovetop, stirring often. Croutons harden somewhat as they cool
  5. To make the salad, mix greens with other vegetables. Sprinkle croutons over top of salad.
  6. To prepare dressing, simply mix ingredients. Dress to serve.
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Garlic Toasts
by Meredith McCarty

Makes 4-8

Fast and easy vegan recipe.

4 slices whole grain bread
1 large clove garlic, minced
1 tablespoon olive oil


  1. Preheat over to 350 F.
  2. Mash garlic with oil to form a paste.
  3. Cut bread into shapes with cookie cutters.
  4. Brush garlic paste onto 1 side of the bread and transfer to baking sheet.
  5. Bake until golden, about 8 minutes.


Scrambled Tofu
by Meredith McCarty

Makes 2-3 servings

What sets this easy vegan recipe apart is blending tofu with the turmeric for scrambled "eggs", which look yellow all the way through. Scrambled tofu is great served with bread or toast, mochi, or over rice -- an easy and fun vegan breakfast!

1/2 pound of tofu, fresh
1/4 teaspoon turmeric
1 tablespoon natural soy sauce or 2 tablespoons white miso
2 teaspoons sesame oil, plain or toasted
2 shiitake mushrooms, dried or fresh (optional)
Up to 1/4 cup water or shiitake cooking broth, only if necessary to blend
1/4 cup green onions or 1 tablespoon chives, finely sliced and gently packed
1 teaspoon nori or sea vegetable flakes


  1. If including dried shiitake mushrooms, bring them to boil in water to cover and cook until tender, about 20 minutes.
  2. Save cooking broth to use in place of water. Cut off and discard hard stems. Thinly slice tops. Simply slice fresh mushrooms.
  3. Blend tofu, turmeric, and soy sauce or miso until smooth. Add water or shiitake mushroom cooking broth, if needed to blend.
  4. In a small skillet, heat oil. Add fresh mushrooms if included and sauté briefly. Add tofu purer, sea vegetable flakes, and boiled shiitake if included.
  5. Cook uncovered over medium-low heat until proper consistency is reached, about 10 minutes, stirring and scraping bottom pan with spatula occasionally.
  6. Add green onions or chives near end of cooking. For large amounts, cook tofu in batches, no deeper than 3/4 inch for speed in cooking, about 15 minutes.
  7. This easy vegan recipe is complete and ready to be served.

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