Easy Vegan Recipes for Beginners


Transitioning from your typical diet to a strict vegan diet will require you some significant adjustments. In following such a strict diet, you cannot just rely on restaurants serving salads and vegan-friendly menus because you will inevitably run out of money.

At one point, you will have to explore your kitchen and the internet on how to make easy vegan recipes for beginners that will help you adjust. You will find pretty basic recipes that you can try and tweak according to your preference. Your phone or computer will probably be loaded with a saved vegan recipe for beginners that you will try once in a while. Below, we are sharing a few vegan recipes for beginners that you can try now.

Stir Fry Veggie Teriyaki


  • Homemade teriyaki sauce
  • 2 medium heads broccoli
  • 3 bell peppers in three different colors
  • 8oz package tempeh
  • 1 tsp minced ginger root
  • 1 ½ tbsp sesame oil
  • 5 small green onions
  • Salt
  • Sesame seeds
  • Rice

How to Make:

  1. Cook rice and prepare teriyaki sauce as per instructions.
  • Cut broccoli into florets and thinly slice tempeh into rectangles. Dice bell peppers into chunks and minced ginger. Slice green onions thinly.
  • Heat 1 tbsp sesame oil in a pan over medium-high heat. Cook tempeh in a single layer and add salt. Cook each side for about 2 to 3 minutes and remove from pan.
  • Using the same pan, heat half a tablespoon of sesame oil and add broccoli and salt, occasionally stir for about a minute. Add a half cup of water and continue cooking. When the liquid is reduced, add bell peppers, ginger, onion, and salt; cook until veggies are tender.
  • Add tempeh and teriyaki sauce and stir it together until all is coated. Season as desired – put a dash of sesame seeds and serve with hot steamy rice.

Quinoa Tacos


  • 1 cup organic quinoa
  • 2 cups vegetable broth
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 3 tbsp coconut oil
  • 1 tsp garlic powder
  • One tsp onion powder
  • 1 tsp oregano
  • ½ tsp salt
  • 1 lime
  • 2 green onions
  • 1 bell pepper
  • 4 cups spring mix
  • Store-bought salsa
  • Spicy chipotle sauce
  • Pickled red onion if desired
  • 10-12 corn tortillas

How to Make:

  1. Using a dry pan over medium heat, put in quinoa and toast while stirring frequently. Continue stirring until it starts to brown. Afterward, transfer toasted quinoa to a fine strainer and rinse in running water. Return it in the pan and add vegetable broth and salt. Bring it to boil and reduce heat. Cover pot and simmer for about 15 to 20 minutes over low heat. The quinoa should completely absorb the broth, then turn off and let sit for 5 minutes.
  • For the toppings, make bell pepper slaw and place them in a bowl. Add 1 tbsp lime juice and salt and set aside.
  • For the quinoa filling, heat coconut oil in a pan over medium heat. Put in cooked quinoa and stir. Add the paprika, cumin, garlic powder, onion powder, oregano, and salt. Stir until all ingredients are combined and let it cook for about 5 minutes. Remove from heat when bottom part starts to get crispy and then add 1 tbsp lime juice and green onions.
  • It is time to warm the corn tortillas on an open gas flame. Flip it with tongs, warming and charring it for a few seconds per side. Then top it with greens, quinoa mixture, bell pepper slaw, spicy chipotle and serve.

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