Anna Jones Recipes Vegan: Delicious Plant-Based Ideas

Anna Jones has become a household name for anyone who loves vibrant, nourishing, and absolutely delicious plant-based meals. Her recipes are more than just food—they’re a celebration of flavor, color, and creativity.

If you’re searching for “anna jones recipes vegan,” you’re in for a treat. Whether you’re a lifelong vegan or just dipping your toes into the world of plant-based cooking, Anna’s dishes are inviting, accessible, and bursting with inspiration.

In this blog post, I’ll share one of my favorite Anna Jones-inspired vegan recipes—her beloved One-Pot Lemon & Greens Pasta—along with tips, variations, and plenty of ideas to personalize your meal. Plus, I’ll round up a list of some of her best vegan recipes so you can fill your week with wholesome, satisfying eats.

Prepare to fall in love with vegan cooking all over again!

Why You’ll Love This Recipe

This One-Pot Lemon & Greens Pasta is a true game changer for busy weeknights and lazy weekends alike. It’s ready in under 30 minutes, uses just one pot (hello, easy clean-up!), and is packed with nourishing leafy greens, zesty lemon, and the perfect balance of creamy and tangy flavors.

Anna Jones’s approach to food focuses on making simple ingredients shine—this recipe is no exception.

Not only is it totally vegan and customizable, but it’s also family-friendly and crowd-pleasing. Even the most dedicated omnivores will be going back for seconds.

This is a dish you’ll turn to again and again, whether you’re cooking for yourself, your family, or friends.

“The best food is honest, uncomplicated, and full of flavor. This recipe delivers all three in every bite.”

Ingredients

Here’s what you’ll need for your One-Pot Lemon & Greens Pasta. This dish is endlessly adaptable, so feel free to substitute with what you have on hand.

Equipment

• Large pot or Dutch oven – For cooking everything in one vessel
• Chef’s knife and chopping board – For prepping garlic, greens, and herbs
• Microplane or grater – For zesting the lemon
• Measuring cups and spoons – For accurate ingredient portions
• Wooden spoon or spatula – For stirring
• Colander – Optional, if rinsing greens

Instructions

1. Prepare your ingredients:

   Finely slice the garlic, zest and juice the lemon, chop your greens (removing any tough stems), and prepare the fresh herbs. If using pine nuts, toast them in a dry skillet over medium heat until golden, then set aside.

2. Start the base:

   In your large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and lemon zest, cooking for 1-2 minutes until fragrant but not browned.

3. Add pasta and stock:

   Add the dry pasta to the pot, followed by the vegetable stock. Bring to a gentle simmer and cook uncovered, stirring frequently, for 8-10 minutes (or until pasta is al dente and most of the liquid has been absorbed).

   Tip: Keep stirring to prevent sticking and to help the pasta cook evenly.

4. Add greens and peas:

   When the pasta is nearly cooked, add the mixed greens and frozen peas. Continue cooking for another 2-3 minutes, until the greens are wilted and peas are heated through.

5. Finish with cream, lemon, and herbs:

   Reduce the heat to low. Stir in the plant-based cream (or coconut milk), lemon juice, and most of the chopped herbs.

   Let everything warm through for a minute or two, then season generously with salt and pepper.

6. Serve:

   Divide the pasta among plates or bowls. Top with remaining herbs, toasted pine nuts, and an extra drizzle of olive oil if desired.

   Serve hot and enjoy!

Tips & Variations

• Switch up the greens: Use whatever leafy greens you have—baby spinach, rocket, rainbow chard, or even beet greens.
• Add more veggies: Toss in asparagus, broccoli, or zucchini for a heartier meal.
• Make it gluten-free: Use your favorite gluten-free pasta. Adjust cooking time as needed.
• Spice it up: Add a pinch of chili flakes with the garlic for a gentle heat.
• Creamy twist: For extra creaminess, stir in a tablespoon of cashew butter or vegan cream cheese at the end.
• Nut-free: Skip the pine nuts or use toasted seeds instead for crunch.

“Don’t be afraid to play with flavors and textures. Anna Jones’s recipes are all about making the most of what you have!”

Nutrition Facts

This recipe makes 4 generous servings. Here’s an approximate breakdown per serving:

Note: Nutrition will vary depending on the pasta, greens, and cream you use.

Serving Suggestions

• Pair with a crisp salad: A simple salad of arugula, radishes, and a lemon vinaigrette is the perfect complement.
• Enjoy with crusty bread: Mop up any remaining sauce with a slice of Green Chile Cheese Bread or a fresh baguette.
• For a weekend treat: Serve alongside a glass of white wine or your favorite sparkling water with lemon slices.
• Make it a meal prep star: This pasta keeps well in the fridge for up to 3 days. Store in an airtight container and reheat gently before serving.

Looking for something sweet to finish your meal? Try this Grandma’s Old Fashioned Bread Pudding With Vanilla Sauce – easily adapted for a plant-based twist.

Anna Jones’s Best Vegan Recipes: A Listicle

Anna Jones’s body of work is a treasure trove of plant-based inspiration. Here are some of her most-loved vegan recipes that you’ll want to add to your rotation:

Sweet Potato & Peanut Stew

This comforting stew is packed with sweet potatoes, tomatoes, and a creamy peanut sauce. It’s hearty, rich in protein, and perfect for chilly evenings.

Serve with brown rice or quinoa for a balanced meal.

Turmeric Coconut Dhal

A fragrant, golden lentil dhal flavored with coconut milk, fresh ginger, and warming spices. Serve with steamed rice and a dollop of coconut yogurt for a nourishing bowl.

Pea, Mint & Avocado Smash Toast

This vibrant green toast is perfect for breakfast or lunch. Simply mash peas, avocado, and fresh mint with lemon, then pile high on your favorite crusty bread.

Add a sprinkle of chili flakes for kick.

Quick Roasted Tomato Pasta

Cherry tomatoes roasted until bursting, then tossed with garlic, fresh basil, and your favorite vegan pasta. It’s simple, fast, and full of summer flavor.

Cauliflower, Chickpea & Tahini Salad

Roast cauliflower and chickpeas with spices, then toss with tahini, lemon, and loads of fresh herbs. This salad is equally good warm or cold and is a meal in itself.

Vegan Banana Muffins

For a sweet treat, whip up a batch of Kodiak Banana Muffins. Moist, naturally sweetened, and packed with flavor, they’re perfect for breakfast or a snack.

“Lazy” Cookie Cake

In need of dessert but short on time? Try this Lazy Cookie Cake Recipe.

It’s vegan, quick, and satisfies any sweet tooth.

Green Goodness Juice

Start your day right with the ultimate green juice—a blend of leafy greens, apple, cucumber, and ginger. Refreshing, energizing, and loaded with nutrients.

Here’s a recipe to get you started: Green Goodness Juice Recipe.

Vegan Kikkoman Stir Fry

Fast, easy, and bursting with umami, this Vegan Kikkoman Stir Fry uses simple veggies and a delicious homemade sauce. Perfect for weeknights!

Lavender Frappe

For a unique and refreshing drink, try the Lavender Frappe Recipe. Light, floral, and just the right amount of sweet—ideal for a relaxing afternoon.

With these recipes, you’ll never run out of plant-based meal ideas. Anna Jones’s style is all about flexibility, so feel free to adapt, swap, and get creative with whatever’s in your pantry.

Conclusion

Whether you’re new to vegan cooking or a seasoned plant-based foodie, Anna Jones’s recipes offer something for everyone. Her food is full of soul, combining ease, nutrition, and incredible taste.

The One-Pot Lemon & Greens Pasta is a shining example of how a few simple ingredients can come together to create a meal that’s greater than the sum of its parts.

Don’t be afraid to experiment and make each recipe your own—after all, that’s the heart of Anna’s approach. For even more inspiration, check out other vegan favorites like Half Runner Beans Recipe or treat yourself to a bakery-style Kool Aid Cake Recipe for dessert.

Happy cooking, and may your kitchen always be filled with color, flavor, and joy!

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