Chef Marcela Vegan Recipes for Easy Delicious Meals

Chef Marcela is renowned for her vibrant and wholesome approach to vegan cooking, making plant-based meals that are both delicious and accessible. Her recipes showcase the rich variety of flavors and textures that vegan cuisine can offer, perfect for anyone looking to explore healthier and more sustainable eating options.

Whether you’re a seasoned vegan or just curious about incorporating more plant-based dishes into your diet, Chef Marcela’s recipes provide inspiration and ease in the kitchen.

In this post, we’ll dive into some of Chef Marcela’s most beloved vegan recipes, highlighting their unique ingredients, simple preparation methods, and tips to customize them to your taste. From hearty mains to refreshing sides, these recipes are perfect for everyday meals or special occasions.

Plus, I’ll include links to other exciting recipes on the blog that pair wonderfully with these dishes, ensuring your next vegan meal is unforgettable!

Why You’ll Love These Recipes

Chef Marcela’s vegan recipes are designed to celebrate natural, whole-food ingredients without compromising on flavor. Each dish is thoughtfully crafted to balance nutrition and taste, using fresh vegetables, legumes, nuts, and herbs.

The recipes are approachable, requiring common kitchen staples and straightforward steps, making them ideal for cooks of all levels.

You’ll find that these recipes not only nourish the body but also satisfy the palate with vibrant colors, varied textures, and bold seasoning. Whether you’re cooking for yourself, family, or friends, these dishes bring a delightful plant-based flair to the table, proving that vegan meals can be exciting, hearty, and utterly delicious.

Ingredients

• 1 cup quinoa (rinsed)
• 2 cups vegetable broth or water
• 1 can chickpeas (drained and rinsed)
• 1 large sweet potato (peeled and cubed)
• 1 red bell pepper (diced)
• 1 cup kale (chopped, stems removed)
• 1/4 cup tahini
• 2 tbsp lemon juice (freshly squeezed)
• 2 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Equipment

• Medium saucepan with lid
• Baking sheet
• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Whisk or fork
• Serving bowls or plates

Instructions

1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
2. Roast the sweet potatoes and chickpeas: Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes and chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until sweet potatoes are tender and chickpeas are slightly crispy.
3. Sauté the kale and bell pepper: Heat the remaining olive oil in a skillet over medium heat. Add the diced red bell pepper and cook for 3-4 minutes until softened. Add the chopped kale and minced garlic, sautéing until kale is wilted, about 5 minutes. Season with a pinch of salt.
4. Prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, and a few tablespoons of warm water to thin it out to a smooth, pourable consistency. Add salt to taste.
5. Assemble the bowl: In a large serving bowl, layer the cooked quinoa, roasted sweet potatoes and chickpeas, and sautéed kale and bell peppers. Drizzle the tahini dressing over the top.
6. Garnish and serve: Sprinkle fresh cilantro leaves over the bowl and serve warm or at room temperature. Enjoy this hearty, nutrient-packed vegan meal!

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or drizzle some hot sauce over the finished bowl.

You can swap quinoa for brown rice or millet if preferred. For added crunch, sprinkle toasted pumpkin seeds or walnuts on top.

If you want to boost protein even more, add some steamed edamame or baked tofu cubes.

Feel free to experiment with seasonal vegetables like roasted Brussels sprouts or sautéed mushrooms. The tahini dressing can be enhanced with a bit of maple syrup or garlic powder for extra depth.

Nutrition Facts

Serving Suggestions

This vegan quinoa bowl pairs wonderfully with a crisp green salad or a side of roasted vegetables. For a refreshing contrast, try serving it alongside a chilled cucumber-mint salad or a tangy pickled vegetable, such as the Pickled Cherry Pepper Recipe.

If you’re in the mood for a light appetizer before this main dish, check out the crunchy and savory Pecan Crackers Recipe for a perfect complement. For dessert, indulge in a creamy, dairy-free treat like the luscious Peanut Butter Gelato Recipe.

Chef Marcela’s Vegan Recipes Listicle

Spiced Sweet Potato and Chickpea Quinoa Bowl

The recipe detailed above is a perfect example of Chef Marcela’s vibrant, nutrient-packed meals. It’s easy to prepare, filling, and packed with flavors that satisfy your cravings while supporting your health goals.

Creamy Avocado and Spinach Pasta

This recipe combines ripe avocados, fresh spinach, garlic, and a hint of lemon to create a creamy, dairy-free sauce that coats your favorite pasta beautifully. It’s a quick meal for busy weekdays and a great way to sneak in extra greens.

• Ingredients: Pasta of choice, ripe avocados, fresh spinach, garlic, lemon juice, olive oil, salt, pepper
• Instructions: Cook pasta al dente. Blend avocados, spinach, garlic, lemon juice, olive oil, salt, and pepper until smooth. Toss pasta with sauce and serve.

Moroccan-Spiced Lentil Stew

This hearty stew features lentils simmered with tomatoes, carrots, and aromatic Moroccan spices like cumin, coriander, and cinnamon. It’s perfect for chilly evenings and tastes even better the next day.

• Ingredients: Brown lentils, diced tomatoes, carrots, onions, garlic, cumin, coriander, cinnamon, vegetable broth, olive oil, salt
• Instructions: Sauté onions and garlic in olive oil. Add carrots, spices, lentils, tomatoes, and broth. Simmer until lentils are tender. Adjust seasoning and serve hot.

Grilled Vegetable and Hummus Wrap

A quick and portable option, this wrap is filled with grilled zucchini, bell peppers, red onion, and a generous spread of creamy hummus. Perfect for lunches or light dinners.

• Ingredients: Whole wheat wraps, zucchini, bell peppers, red onion, hummus, olive oil, salt, pepper
• Instructions: Grill vegetables until tender. Spread hummus on wraps, layer with grilled veggies, roll tightly, and slice in half.

For more inspiring vegan dishes and creative plant-based meals, explore other recipes on the blog such as Thelma Sanders Squash Recipe or dive into hearty options like the Bariatric Meatloaf Recipe (which can be adapted to vegan ingredients).

Conclusion

Chef Marcela’s vegan recipes are a celebration of wholesome, flavorful cooking that inspires you to embrace plant-based meals with joy and creativity. Each recipe is thoughtfully crafted to be nourishing, easy to prepare, and full of vibrant colors and textures that make eating vegan an exciting adventure.

Whether you’re just starting your vegan journey or looking to add new favorites to your collection, these recipes provide a fantastic foundation. By using fresh, accessible ingredients and simple techniques, Chef Marcela shows that vegan cooking can be both satisfying and delicious.

Don’t forget to explore the linked recipes for even more culinary inspiration and enjoy every bite of your plant-based creations!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chef Marcela Vegan Recipes”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A collection of flavorful and wholesome vegan dishes crafted by Chef Marcela. Perfect for those seeking nutritious and delicious plant-based meals.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup quinoa”, “2 cups vegetable broth”, “1 tbsp olive oil”, “1 red bell pepper, diced”, “1 zucchini, diced”, “1 cup cherry tomatoes, halved”, “1/2 cup red onion, finely chopped”, “2 cloves garlic, minced”, “1 tsp smoked paprika”, “1/2 tsp ground cumin”, “Salt to taste”, “Fresh parsley for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse quinoa under cold water.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and onion; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and zucchini; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in smoked paprika and cumin.”}, {“@type”: “HowToStep”, “text”: “Add quinoa and vegetable broth; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat, cover, and simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Add cherry tomatoes; cook uncovered for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and stir well.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh parsley and serve warm.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “9 g”, “fatContent”: “7 g”, “carbohydrateContent”: “50 g”}}