Angela Vegan Recipes: Delicious Plant-Based Meals to Try

Welcome to a vibrant world of plant-based cooking with my favorite Angela vegan recipes! Whether you’re a new vegan, a seasoned plant-based eater, or simply someone who loves delicious, wholesome food, these recipes will inspire you.

Angela Liddon, of Oh She Glows, has long been an inspiration for vegan cooks everywhere, showing just how colorful, nourishing, and downright mouthwatering vegan cuisine can be. In this blog post, I’m sharing three of my most beloved Angela-inspired vegan recipes: Creamy Roasted Tomato Soup, Glowing Green Vegan Lasagna, and her famous No-Bake Chocolate Peanut Butter Bars.

Each recipe is easy to follow, features simple ingredients, and will leave you feeling energized and satisfied. Whether you’re planning a cozy dinner, a family gathering, or need a sweet treat, you’ll find something here to love!

Why You’ll Love This Recipe

Angela vegan recipes are the perfect marriage of simplicity, flavor, and nourishment. Made with whole-food ingredients, these recipes are free from animal products, making them suitable for everyone at your table—vegans, vegetarians, and omnivores alike.

They’re packed with fiber, protein, and plant-powered goodness that will keep you feeling full and happy. Plus, many of these dishes are meal-prep friendly and adaptable to suit allergies or ingredient availability.

Whether you’re craving something cozy like soup, a hearty main, or a decadent dessert, these Angela-inspired recipes have you covered. You’ll love how approachable and flexible they are—perfect for busy weeknights or special occasions.

Most importantly, these recipes prove that eating vegan doesn’t mean sacrificing flavor or comfort. Let’s dig in!

Angela Vegan Recipes: Top 3 Must-Try Dishes

Creamy Roasted Tomato Soup (Vegan, Gluten-Free)

Ingredients

• 2 lbs ripe tomatoes, halved
• 1 large yellow onion, peeled and quartered
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cups vegetable broth
• 1/3 cup full-fat coconut milk
• 1 tsp dried basil (or 2 tbsp fresh basil, chopped)
• 1/2 tsp smoked paprika (optional)

Equipment

• Baking sheet
• Parchment paper
• Large soup pot
• Immersion blender or regular blender
• Wooden spoon
• Measuring cups and spoons

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
3. Roast for 30-35 minutes, until tomatoes are caramelized and onion is tender.
4. Transfer roasted veggies to a large soup pot. Add vegetable broth, basil, and smoked paprika. Stir to combine.
5. Bring to a simmer over medium heat for 10 minutes, allowing flavors to meld.
6. Blend the soup using an immersion blender directly in the pot, or transfer in batches to a regular blender. Blend until smooth and creamy.
7. Stir in coconut milk and adjust seasoning to taste. Heat through for 2-3 minutes.
8. Serve hot, garnished with extra basil or a swirl of coconut milk if desired.

Tips & Variations

For a spicy kick, add a pinch of red pepper flakes before blending. You can swap coconut milk for cashew cream if you prefer a nutty flavor.

• Use any variety of tomatoes—heirloom, Roma, or cherry all work.
• Add a roasted red bell pepper for a subtle sweetness.
• Freeze leftovers in single portions for quick weeknight meals.
• Make it a meal by serving with crusty Green Chile Cheese Bread.

Nutrition Facts

Serving Suggestions

• Pair with homemade Grandma’s Old Fashioned Bread Pudding for a comforting meal.
• Top with fresh basil, croutons, or a drizzle of olive oil for extra flavor.
• Serve alongside a crisp salad for lunch or a light dinner.

Glowing Green Vegan Lasagna

Ingredients

• 9 whole wheat or gluten-free lasagna noodles
• 1 tbsp olive oil
• 3 cups fresh spinach
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 1 cup vegan ricotta (store-bought or homemade)
• 2 cups marinara sauce
• 1/2 cup vegan mozzarella
• 2 tbsp nutritional yeast
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Equipment

• Large pot
• Colander
• 9×13-inch baking dish
• Mixing bowls
• Knife and cutting board
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add spinach, zucchini, and broccoli. Sauté until just tender, about 4-5 minutes. Season with salt, pepper, and garlic powder.
4. Spread 1/2 cup marinara sauce at the bottom of your baking dish.
5. Layer 3 noodles over the sauce. Top with half the sautéed veggies and half the vegan ricotta. Sprinkle with nutritional yeast and oregano.
6. Add 1/2 cup marinara sauce, then repeat layers: noodles, veggies, ricotta, sauce, and seasoning.
7. Top with final layer of noodles, remaining sauce, and sprinkle with vegan mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake 10 minutes more, until cheese is melted and bubbly.
9. Let cool 10 minutes before slicing and serving.

Tips & Variations

Make your own vegan ricotta by blending firm tofu, lemon juice, nutritional yeast, and a pinch of salt!

• Swap in kale or chard for spinach for a different flavor.
• Use roasted veggies for a richer taste.
• Prepare ahead: Assemble lasagna a day in advance and bake when ready to serve.
• Try with Kodiak Banana Muffins for a sweet brunch combo.

Nutrition Facts

Serving Suggestions

• Serve with a side salad tossed in lemon vinaigrette.
• Garnish with fresh basil and chili flakes for extra zest.
• Pair with a tall glass of Green Goodness Juice for a nourishing meal.

No-Bake Chocolate Peanut Butter Bars

Ingredients

• 1 cup natural peanut butter
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 1/2 cups rolled oats
• 1/2 cup almond flour
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup vegan chocolate chips

Equipment

• 8×8-inch baking pan
• Parchment paper
• Mixing bowls
• Microwave or small saucepan
• Spatula

Instructions

1. Line your baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mix together peanut butter, melted coconut oil, maple syrup, vanilla, and salt until smooth.
3. Stir in oats and almond flour until well combined and sticky.
4. Press mixture evenly into the prepared pan using a spatula.
5. Melt chocolate chips in a microwave-safe bowl or over a double boiler until smooth. Pour over the peanut butter layer and spread evenly.
6. Refrigerate for at least 2 hours, or until set.
7. Lift bars out using the parchment overhang. Slice into squares and enjoy!

Tips & Variations

Store bars in the freezer for a cold treat on hot days, or pack for on-the-go snacks.

• Swap almond flour for oat flour for a nut-free version.
• Add 1/4 cup chopped nuts or seeds for crunch.
• Use sunflower seed butter for a nut-free alternative.
• Try swirling in some raspberry jam before adding the chocolate layer for a PB&J twist.

Nutrition Facts

Serving Suggestions

• These bars are perfect for lunchboxes, picnics, or a post-workout snack.
• Top with a sprinkle of flaky sea salt for a gourmet touch.
• Pair with your favorite herbal tea or a glass of almond milk.

Tips & Variations for All Recipes

• Feel free to mix and match vegetables based on what’s in season or your personal taste.
• If you’re gluten-free, always check ingredient labels on sauces and noodles.
• Add more protein to your meals by tossing in chickpeas, lentils, or tofu cubes.
• Turn any soup or stew into a hearty dinner by serving with homemade bread, such as Sourdough Hamburger Buns.

Conclusion

Angela vegan recipes are a celebration of everything plant-based cooking can be: fresh, flavorful, and deeply satisfying. Whether you’re making a comforting soup, a crowd-pleasing lasagna, or a sweet treat, these recipes are proof that vegan food is anything but boring.

They’re approachable enough for beginners yet impressive enough for entertaining guests. Most importantly, they’re designed to nourish both body and soul.

I hope these Angela-inspired vegan recipes find a place at your table and spark joy in your kitchen. Don’t be afraid to experiment, substitute, or put your own spin on the recipes.

Cooking is all about creativity and connection. For more vegan inspiration, check out my Half Runner Beans Recipe or try the dreamy Lavender Frappe Recipe for a refreshing treat.

Happy cooking and stay glowing!

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