Type Of Vegan Recipes You Are Get VEGAN STAPLES VEGAN BREAKFAST EASY VEGAN WEEKSNIGHTS KID FRIENDLY VEGAN VEGAN SNACKS & FINGER FOODS THE FAVORITES - VEGAN STYLE BALANCED VEGAN HOMESTYLE VEGAN VEGAN CLASSICS VEGAN SANDWICHES VEGAN BAKING VEGAN COMFORT FOOD VEGAN - FOR PICKY EATERS GAME DAY VEGAN GET-TOGETHER VEGAN MEALS VEGAN BARBEQUES VEGAN HOLIDAYS VEGANIZED FAMILY FAVORITES ROMANTIC VEGAN VEGAN HOMEMADE EDIBLE GIFTS

1. BEST
HOMEMADE
Vegan/Plant Based
Recipe
Easy
Vegan/Plant

2. INGREDIENTS IN LENTIL
BOLOGNESE
Lentils- the smaller the better! I
prefer Black Caviar lentils (or sub-
French Green Lentils or Split
lentils)
Onions and garlic – for depth of
flavor
Carrots and celery- for sweetness
and complexity
Fresh oregano or thyme –or
substitute 2 teaspoons dried Italian
herbs
Tomato paste – to add depth and
richness

3. Red wine -optional, to add
complexity
Fresh tomatoes –or sub canned
tomatoes
Veggie stock -or substitute water
plus veggie boullion
Hemp seeds (or toasted walnuts or
pecans) for texture and richness
Balsamic vinegar – for a punch of
flavor and brightness

4. Guacamole
Ingredients
3 avocados - peeled, pitted, and
mashed
1 lime, juiced
1 teaspoon salt
2 roma (plum) tomatoes, diced
½ cup diced onion
3 tablespoons chopped fresh
cilantro
1 teaspoon minced garlic
1 pinch ground cayenne pepper
(Optional)

5. Mash avocados, lime juice, and
salt together in a medium bowl;
mix in tomatoes, onion, cilantro,
and garlic. Stir in cayenne
pepper.
Directions
step-01
1.
step-02
Serve immediately, or cover and
refrigerate for 1 hour for improved
flavor.

6. Ingredients
2 .ripe avocados, peeled and
pitted
1. small onion, finely chopped
1 .ripe tomato, chopped
1. clove garlic, minced
1. lime, juiced
salt and pepper to taste
Easy Guacamole

7. Directions
step-01
Mash avocado in a medium serving
bowl. Stir in onion, tomato, and
garlic. Season with lime juice, salt,
and pepper.
step-02
Cover and chill guacamole for 30
minutes to allow flavors to blend.

8. The Best Vegetarian
Chili in the World
Ingredients
1 tablespoon olive oil
½ medium onion, chopped
2 tablespoons dried oregano
1 tablespoon salt
1 teaspoon ground cumin
2 bay leaves
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

9. Directions
step-01
Heat olive oil in a large pot over medium heat. Stir in
onion and season with oregano, salt, cumin, and bay
leaves. Cook and stir until onion is tender; stir in celery,
green bell peppers, jalapeños, and garlic. Add green chile
peppers and cook until heated through. Stir in vegetarian
burger crumbles; reduce heat to low, cover pot, and
simmer for 5 minutes.
step-02
Stir in tomatoes; season with chili powder and black
pepper. Stir in kidney beans, garbanzo beans, and black
beans. Bring to a boil, reduce heat to low, and simmer for
45 minutes.
step-03
Stir in the corn, and continue cooking for 5 minutes
before serving.