Going vegan can be a joyful adventure in the kitchen, but sometimes, finding exciting new recipes can feel daunting. That’s why a “100 Vegan Recipes Book” is such a fantastic resource!
Whether you’re a committed vegan, trying to eat more plant-based meals, or cooking for someone who is, this collection offers something for everyone. Inside, you’ll discover a bounty of vibrant dishes—hearty mains, comforting soups, colorful salads, delectable desserts, and much more.
Each recipe is crafted to highlight the natural flavors of vegetables, grains, legumes, and nuts, making plant-based eating deliciously easy. In this post, I’ll share a sneak peek at what you can expect from a 100 vegan recipes book, including a sample recipe, tips for success, nutrition facts, and some of my favorite dishes you’ll want to try first.
Get ready to fall in love with vegan cooking!
Why You’ll Love This Recipe
Each page of the 100 vegan recipes book is designed to delight your taste buds and nourish your body. Here’s why you’ll be reaching for this collection again and again:
- Variety: With 100 different recipes, you’ll never get bored. From global flavors to comfort food classics, there’s something for every craving and occasion.
- Simple Ingredients: Most recipes use easy-to-find, budget-friendly ingredients you probably already have in your pantry.
- Health Benefits: Each dish is packed with wholesome plant-based nutrition—fiber, antioxidants, vitamins, and minerals galore!
- Family-Friendly: Kid-approved and perfect for sharing, these meals can please even the pickiest eaters.
- Adaptable: Recipes include tips for gluten-free, nut-free, and soy-free variations, so everyone can enjoy.
- Step-by-Step Instructions: Clear directions make cooking accessible for both beginners and seasoned chefs.
“Eating vegan doesn’t have to be complicated or boring. With the right recipes, every meal can be a celebration!”
Ingredients
Let’s take a look at a sample recipe from the book: Chickpea & Spinach Coconut Curry.
| Ingredient | Amount |
|---|---|
| Chickpeas (cooked or canned, drained) | 2 cups |
| Fresh spinach | 4 cups |
| Coconut milk (full-fat) | 1 can (14 oz) |
| Onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Fresh ginger, grated | 1 tbsp |
| Curry powder | 2 tsp |
| Ground cumin | 1 tsp |
| Salt | 1/2 tsp (or to taste) |
| Olive oil | 1 tbsp |
| Lime juice | 1 tbsp |
| Fresh cilantro (for garnish) | 2 tbsp, chopped |
Equipment
- Large non-stick skillet or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener (if using canned chickpeas/coconut milk)
- Grater or microplane (for ginger)
- Serving bowls
Instructions
- Prep your ingredients. Dice the onion, mince the garlic, grate the ginger, and rinse the spinach.
- Heat olive oil in the skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Add garlic and ginger. Stir for 1 minute, until fragrant.
- Sprinkle in curry powder and cumin, stirring constantly so the spices bloom and release their aromas (about 30 seconds).
- Add chickpeas and gently toss to coat in the spice mixture.
- Pour in the coconut milk and bring to a gentle simmer. Let it cook for 5 minutes, stirring occasionally.
- Add fresh spinach, stirring until wilted and bright green, about 2-3 minutes.
- Season with salt and a squeeze of lime juice. Taste and adjust as needed.
- Garnish with chopped cilantro and serve hot with rice or naan.
Tip: For extra heat, add a pinch of cayenne or a chopped chili with the garlic and ginger!
Tips & Variations
- Switch up the greens: Kale or Swiss chard work beautifully in place of spinach.
- Use different beans: White beans or lentils offer a tasty twist and added protein.
- Bulk it up: Add cubed sweet potato, cauliflower, or bell pepper for extra heartiness.
- Make it creamy: Stir in a spoonful of cashew cream or coconut yogurt at the end.
- Go oil-free: Sauté the onions in a splash of water or veggie broth if you prefer a lighter version.
- Meal prep: This curry tastes even better the next day—make a double batch for lunches!
“Don’t be afraid to experiment. The 100 vegan recipes book is all about creativity and personal taste!”
Nutrition Facts
This Chickpea & Spinach Coconut Curry is not only delicious but also incredibly nourishing. Here’s a breakdown for one serving (about 1 1/2 cups, without rice):
- Calories: 320
- Protein: 12g
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 8g
- Sugar: 5g
- Sodium: 540mg
- Vitamin A: 70% DV
- Vitamin C: 35% DV
- Iron: 25% DV
- Calcium: 10% DV
Nutrition will vary based on added veggies, serving size, and brand of coconut milk.
Serving Suggestions
- Serve over steamed basmati or jasmine rice for a complete meal.
- Pair with whole wheat naan or pita bread to soak up the creamy curry sauce.
- Add a side of cucumber-tomato salad with a squeeze of lemon for freshness.
- Top with toasted pumpkin seeds or a dollop of coconut yogurt for crunch and creaminess.
- For a dinner party, offer with a platter of Vegan Cinco de Mayo Recipes for a festive, global spread.
“The beauty of vegan curries is their versatility—mix and match sides based on what you love or what’s in your fridge!”
100 Must-Try Vegan Recipes from the Book
Curious what else you’ll find inside the 100 vegan recipes book? Here’s a list of standout dishes and categories, so you can plan your next delicious meal:
- Hearty Mains
- Sweet Potato & Black Bean Enchiladas
- Lentil Shepherd’s Pie
- Thai Peanut Tofu Stir Fry
- Chickpea Shawarma Bowls
- Stuffed Bell Peppers with Quinoa & Veggies
- Eggplant Parmesan Bake
- Vegan Casserole Recipes
- Comforting Soups & Stews
- Creamy Roasted Tomato Basil Soup
- Moroccan Red Lentil Stew
- Hearty Vegetable & Barley Soup
- Miso Ramen with Tofu & Bok Choy
- Spicy Black Bean Chili
- Lipton Vegetable Soup Mix Recipes for Easy Family Meals
- Salads & Bowls
- Rainbow Buddha Bowl with Tahini Dressing
- Crispy Tofu & Sesame Noodle Salad
- Mexican Street Corn Salad (Elote Bowl)
- Greek Chickpea Salad
- Superfood Quinoa Power Bowl
- Quick & Easy Snacks
- Spicy Roasted Chickpeas
- Kale Chips with Smoked Paprika
- Trail Mix Energy Bites
- Recipes Dehydrated Vegetables: Easy Meals and Snacks
- Plant-Based Breakfasts
- Overnight Oats with Berries & Chia
- Tofu Scramble Breakfast Burritos
- Banana Walnut Pancakes
- Vegan French Toast
- Breakfast Sweet Potato Hash
- Global Flavors
- Moroccan Chickpea Tagine
- Indian Chana Masala
- Vietnamese Fresh Spring Rolls
- Turkish Lentil Soup (Turkish Veg Recipes)
- Japanese Teriyaki Tempeh Bowls
- Latin-Inspired Jackfruit Tacos
- Sensational Sides
- Garlic Sautéed Green Beans
- Maple Roasted Brussels Sprouts
- Carrot Ginger Slaw
- Herbed Quinoa Pilaf
- Spicy Potato Wedges
- Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas
- Desserts & Treats
- Chocolate Avocado Mousse
- Classic Vegan Brownies
- Strawberry Shortcake Cups
- Lemon Poppyseed Muffins
- Vegan Cheesecake Bites
- Vegan Easter Dessert Recipes Everyone Will Love
- Party Appetizers
- Buffalo Cauliflower “Wings”
- Mini Falafel Sliders
- Spinach & Artichoke Dip
- Sun-Dried Tomato Hummus
- Stuffed Mushrooms with Almond Parmesan
- Drinks & Smoothies
- Green Detox Smoothie
- Spiced Golden Milk Latte
- Berry Protein Shake
- Minty Iced Matcha
- Chai Cashew Frappé
With these recipes, you can meal prep for the week, host dinner parties, or simply enjoy creative plant-based cooking every day!
Conclusion
Whether you’re a long-time vegan or just starting your plant-based journey, the 100 vegan recipes book is an invaluable companion. With a diverse array of dishes—from easy weeknight dinners to impressive party fare—you’ll always have inspiration on hand.
The clear instructions, simple ingredients, and adaptable options mean you can effortlessly turn fresh produce and pantry staples into mouthwatering meals. Plus, you’ll be supporting your health, the planet, and animal welfare with every bite.
Ready to dive in? Start with the Chickpea & Spinach Coconut Curry, or explore more with recipes like Smoked Vegetarian Recipes for Flavorful Meatless Meals and Vegan Recipes for Athletes: Power Your Performance.
Happy cooking, and enjoy every nourishing, delicious bite from your new favorite cookbook!
📖 Recipe Card: Chickpea & Spinach Coconut Curry
Description: A fragrant, creamy vegan curry packed with protein and vibrant greens. Perfect for a quick and nourishing weeknight meal.
Prep Time: PT10M
Cook Time: PT25M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 can (400ml) coconut milk
- 1 can (400g) chickpeas, drained and rinsed
- 3 cups fresh spinach
- 1 medium tomato, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lemon
Instructions
- Heat coconut oil in a large pan over medium heat.
- Add onion and sauté until translucent.
- Stir in garlic and ginger; cook for 1 minute.
- Add curry powder; cook for 30 seconds until fragrant.
- Pour in coconut milk and bring to a simmer.
- Add chickpeas and tomato; cook for 10 minutes.
- Stir in spinach and cook until wilted.
- Season with salt, pepper, and lemon juice.
- Serve hot with rice or naan.
Nutrition: Calories: 290 kcal | Protein: 8 g | Fat: 15 g | Carbs: 30 g
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