7 Healthy Organic Vegan Recipes

Healthy organic vegan options

1. Organic Quinoa & Veggie Salad

Ingredients:

  • 1 cup organic quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon organic olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. Cook quinoa according to package instructions, then let it cool.
  2. In a large bowl, combine cooked quinoa, tomatoes, cucumber, onion, and parsley.
  3. Drizzle with olive oil and lemon juice, and season with salt and pepper.
  4. Toss gently and serve chilled or at room temperature.

2. Vegan Chickpea & Spinach Curry

Ingredients:

  • 1 tablespoon organic coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 can organic chickpeas, drained and rinsed
  • 2 cups organic spinach
  • 1 can organic coconut milk
  • 1 tablespoon curry powder
  • Salt and pepper to taste

Instructions:

  1. Heat coconut oil in a large pan over medium heat. Add onion, garlic, and ginger, sautéing until soft.
  2. Add curry powder and stir for 1 minute.
  3. Pour in coconut milk, chickpeas, and spinach. Stir to combine.
  4. Simmer for 10 minutes, until the curry thickens and the spinach wilts. Season with salt and pepper.
  5. Serve with brown rice or quinoa.

3. Avocado & Black Bean Tacos

Ingredients:

  • 4 organic corn tortillas
  • 1 can organic black beans, drained and rinsed
  • 1 ripe organic avocado, sliced
  • 1/2 cup organic corn kernels
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions:

  1. Warm tortillas in a skillet over medium heat for 1-2 minutes.
  2. In a small bowl, combine black beans, corn, cilantro, and lime juice.
  3. Season with salt and pepper.
  4. Top each tortilla with the bean mixture, slices of avocado, and any additional toppings.
  5. Serve immediately.

4. Sweet Potato & Kale Buddha Bowl

Ingredients:

  • 1 large organic sweet potato, peeled and cubed
  • 2 cups organic kale, chopped
  • 1/2 cup cooked quinoa
  • 1 tablespoon organic olive oil
  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
  2. While sweet potatoes are roasting, sauté kale in a pan with a bit of olive oil until wilted.
  3. To assemble the bowl, layer quinoa, roasted sweet potatoes, and sautéed kale.
  4. Drizzle tahini and lemon juice over the top and serve warm.

5. Vegan Lentil Soup

Ingredients:

  • 1 cup organic lentils, rinsed
  • 1 tablespoon organic olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes.
  2. Add garlic and cumin, and cook for another minute.
  3. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
  4. Season with salt and pepper, and serve hot.

6. Vegan Cauliflower & Chickpea Stir-Fry

Ingredients:

  • 1/2 head organic cauliflower, chopped
  • 1 can organic chickpeas, drained and rinsed
  • 1 tablespoon organic sesame oil
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame seeds
  • Green onions, chopped (for garnish)

Instructions:

  1. Heat sesame oil in a large skillet or wok over medium-high heat.
  2. Add cauliflower and sauté for 5-7 minutes until it starts to brown.
  3. Add chickpeas, tamari, ginger, and red pepper flakes. Stir-fry for another 5 minutes.
  4. Top with sesame seeds and green onions. Serve with steamed rice or noodles.

7. Vegan Banana Oatmeal Cookies

Ingredients:

  • 2 ripe organic bananas, mashed
  • 1 1/2 cups organic rolled oats
  • 1/4 cup almond butter
  • 1/4 cup raisins or dark chocolate chips (optional)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine mashed bananas, oats, almond butter, cinnamon, vanilla, and salt.
  3. Fold in raisins or chocolate chips if using.
  4. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
  5. Bake for 12-15 minutes, until golden brown.
  6. Allow to cool before serving.

Check out these delicious homemade vegan bites—a healthy, tasty snack that’s similar to cookies but with a nutritious twist!

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