101 Cookbooks Vegan Recipes for Healthy Plant-Based Meals

When it comes to vegan cooking, inspiration can sometimes run dry. That’s where sites like 101 Cookbooks come in—a treasure trove of wholesome, delicious, and inventive recipes that make plant-based eating not just accessible, but truly exciting.

In this post, I’m sharing a handpicked list of my favorite 101 Cookbooks vegan recipes—from hearty mains to vibrant salads and crave-worthy treats. Whether you’re a seasoned vegan or just dabbling in meatless meals, these recipes promise to delight your senses while nourishing your body.

Each dish features accessible ingredients, beautiful flavors, and simple techniques, making it easy for anyone to enjoy the best of plant-based cooking at home.

If you’re looking to expand your vegan repertoire, these recipes are a perfect starting point. Read on for must-try meals, tips for success, and inspiration to keep your kitchen vibrant and your meals satisfying.

Why You’ll Love This Recipe Collection

• Flavorful & Satisfying: These vegan recipes are packed with bold flavors, thanks to fresh herbs, spices, and clever plant-based swaps. You’ll never feel deprived or bored.
• Simple Ingredients: Each recipe uses easy-to-find pantry staples and seasonal produce, making shopping stress-free and affordable.
• Nutritious & Wholesome: Enjoy balanced meals that provide protein, fiber, and essential nutrients, all while being 100% plant-based.
• Versatile Options: From cozy casseroles to light salads and sweet treats, there’s something for every occasion and craving.
• Beginner Friendly: Clear instructions and approachable techniques ensure anyone can make these recipes, even if you’re new to vegan cooking.

Ingredients

Below is a sample ingredient list for three standout recipes from the 101 Cookbooks vegan repertoire: Super Natural Everyday Lentil Soup, Shredded Kale Salad with Coconut, and Vegan Dark Chocolate Olive Oil Cake.

Equipment

• Large soup pot or Dutch oven (for lentil soup)
• Baking sheet (for toasting coconut and almonds)
• Mixing bowls (for cake and salad prep)
• Sharp knife & cutting board
• Measuring cups and spoons
• Whisk (for dressings and cake batter)
• 8-inch cake pan (for the chocolate cake)
• Parchment paper (for easy cake removal)
• Wooden spoon or spatula

Instructions

Lentil Soup

1. Prep the veggies: Dice the onion, carrots, and celery. Mince the garlic.
2. Sauté aromatics: Heat olive oil in a soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook 1 more minute.
3. Add spices & lentils: Sprinkle in cumin and smoked paprika. Add rinsed lentils and stir to coat with the spices.
4. Simmer soup: Pour in diced tomatoes and vegetable broth. Bring to a boil, then lower heat and simmer uncovered for 25–30 minutes, or until lentils are tender.
5. Season & serve: Taste for salt and pepper. Finish with a squeeze of fresh lemon juice for brightness. Serve hot.

Shredded Kale Salad with Coconut

1. Toast coconut & almonds: Preheat oven to 350°F (175°C). Spread coconut flakes and sliced almonds on a baking sheet. Toast for 5–7 minutes, stirring once, until golden. Let cool.
2. Prepare kale: Remove stems from kale and finely shred the leaves. Place in a large mixing bowl.
3. Make dressing: Whisk together olive oil, lemon juice, maple syrup, shallot, salt, and pepper.
4. Assemble salad: Pour dressing over kale. Massage kale with your hands for 1–2 minutes until it softens. Add toasted coconut, almonds, and dried cranberries. Toss gently to combine.
5. Serve: Transfer to a serving platter and enjoy fresh.

Vegan Dark Chocolate Olive Oil Cake

1. Prep the pan: Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and lightly oil the sides.
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. Add wet ingredients: Add olive oil, coffee (or water), vinegar, and vanilla. Whisk until smooth and just combined.
4. Bake: Pour batter into prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & serve: Let cake cool in the pan 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar or serve as is.

Tips & Variations

• Make it gluten-free: Substitute gluten-free flour in the cake for an allergy-friendly dessert.
• Switch up the greens: Use spinach or Swiss chard instead of kale in the salad, or add roasted sweet potato for extra heartiness.
• Boost protein: Add cooked quinoa or chickpeas to the lentil soup for even more plant-based protein.
• Flavor twists: Try swapping almonds for pumpkin seeds, or add a pinch of cinnamon to the cake for warmth.
• “Don’t forget to taste and adjust seasoning as you go. Vegan recipes shine when you balance acid, salt, and richness!”

“A squeeze of lemon or a drizzle of good olive oil right before serving can really make vegan dishes pop with flavor.”

Nutrition Facts

Nutrition will vary by recipe, but below is an approximate breakdown per serving for each featured dish:

Note: These numbers are estimates and will vary based on serving size and specific brands used.

Serving Suggestions

• Lentil Soup: Serve with crusty whole-grain bread or a side of roasted vegetables for a comforting dinner.
• Kale Salad: Pair with grilled tofu or tempeh, or serve as a fresh side alongside a heartier main.
• Chocolate Olive Oil Cake: Top with fresh seasonal berries or a dollop of coconut whipped cream for a special treat.
• For a full feast, combine all three recipes for a satisfying, well-rounded plant-based meal!

Conclusion

These 101 Cookbooks vegan recipes showcase just how vibrant and flavorful plant-based cooking can be. With just a handful of fresh, simple ingredients and a few kitchen staples, you can enjoy meals that are as nourishing as they are delicious.

Whether you’re making a hearty soup for a cozy night in, a crunchy salad to brighten your day, or an indulgent chocolate cake for dessert, these recipes make vegan eating accessible and satisfying for everyone.

Ready to try more? Don’t miss our other vegan favorites, from Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas to Vegan Casserole Recipes: Easy for quick weeknight dinner and Recipes Dehydrated Vegetables: Easy Meals and Snacks.

Happy cooking, and may your vegan kitchen always be full of inspiration!

More Must-Try 101 Cookbooks Vegan Recipes

If you’re hungry for more, here’s a list of some of the most popular vegan recipes inspired by 101 Cookbooks, perfect for every season and craving:

• Golden Coconut Red Lentil Soup: Creamy, gently spiced, and finished with coconut milk and lime.
• Toasted Quinoa & Avocado Bowl: Protein-packed and topped with a zesty herbed dressing.
• Roasted Cauliflower with Tahini Drizzle: A simple, crowd-pleasing side or main that’s both hearty and bright.
• Spring Vegetable Stir-Fry: Snap peas, asparagus, and radishes tossed with tamari and sesame.
• Chickpea Pancakes: Savory, gluten-free, and ideal for breakfast or lunch with a medley of veggies.
• Green Soup: Blended spinach, leeks, and peas, finished with a swirl of olive oil.
• Black Bean & Sweet Potato Tacos: Spiced with cumin and topped with crunchy slaw and avocado.
• Farro, Carrot & Lemon Salad: Nutty and zesty, perfect for meal prep.
• Sesame Noodle Bowl: Soba noodles tossed with sesame, scallions, and seasonal greens.
• Maple-Tahini Granola: Crunchy clusters flavored with maple, perfect for breakfast or snacks.

For even more vegan inspiration, check out our other creative recipe collections, like Vegan Cinco de Mayo Recipes for a Flavorful Fiesta and Smoked Vegetarian Recipes for Flavorful Meatless Meals. There’s a world of plant-based possibilities waiting for you!

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