Vegan Recipes for Beginners
Easy vegan dinners to start with — Mediterranean chickpea salad, chickpea curry, vegan lettuce wraps, crispy teriyaki tofu — for busy weeknights at home.
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Vegan PF Changs Lettuce Wraps
Even better than the original. 🥰
Jayme ParkerIngredients
- 3 tbsp Hoisin sauce
- 3 tbsp Coconut aminos
- 1 tsp Sesame oil
- 2 tbsp Rice vinegar
- 1/4 tsp Crushed red pepper flakes
- 4 (thinly sliced) Green onion
- 2 cloves Minced garlic
- 2 tsp Minced ginger
- 1 block Extra firm tofu
- 8 leaves Inner heart romaine lettuce
- 2 tsp Canola oil
Instructions
- 1Stir together rice vinegar, coc aminos, ses oil, hoisin. Set aside.
- 2Drain block of tofu.
- 3Heat canola oil in big skillet over med-high heat. When warm, add tofu and crumble it up & let cook for 7ish minutes.
- 4Add minced garlic, minced ginger, red pep flakes, and 2/4 of the sliced green onions to the skillet. Stir around mixture for ab 2 minutes.
- 5Add sauce you made it step 1! Let it cook for ab 1.5 minutes.
- 6Spoon mixture into romaine hearts.
- 7Add rest of sliced green onions to the lettuce wraps.
- 8ENJOY :)
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Open in Pepper →Vegan Dinners That Are Easy To Start
Cooking without meat or dairy sounds harder than it is. Most of these dinners lean on things you already keep around — canned chickpeas, lentils, a block of tofu, a bag of rice — and come together in one pan.
Cooks on Pepper reach for this collection when they're cutting back on meat a few nights a week, feeding a vegan kid home from school, or just want something cheap and filling on a Tuesday.
Every recipe here is a real dinner, not a side. There's Chickpea Curry and Chickpea & Kale Soup for the slow nights, Vegan PF Changs Lettuce Wraps and Vegan Crunchwrap Supreme when you want something fun, plus Vegan Crispy Teriyaki Tofu, Colorful Vegan Chili, Asparagus Tofu Stir-Fry, and a Mediterranean Chickpea Salad you can eat cold from the fridge.
Quick Tips
- 1
Press the tofu first
Wrap a block of firm tofu in a towel and set something heavy on it for 20 minutes. Drier tofu browns instead of steaming.
- 2
Rinse canned chickpeas well
Drain and rinse under cool water for about 30 seconds to wash off the starchy liquid, which can taste tinny in salads and curries.
- 3
Toast spices in oil
Cook curry powder, cumin, or chili powder in the hot oil for 30 to 60 seconds before adding liquid. It deepens the flavor more than stirring it in later.
- 4
Soak cashews for sauce
Cover raw cashews with boiling water for 15 minutes before blending, and they'll turn creamy enough to stand in for a dairy dressing.
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