vegan food magazine

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Easy Vegan Recipes for Beginners

Vegan Pumpkin Soup
Ingredients:
• Canned Pumpkin – look for canned pumpkin
puree. The only ingredient on the label should
be Pumpkin.
• Onions, Ginger, and Garlic – a sweet and
savory aromatic base in this soup recipe.
• Ground Coriander, Black Pepper, and Kosher
Salt – a sprinkle of these three seasonings is all
you need to bring this soup to life!
• Coconut Milk and Veggie Broth – this combo
makes the smooth and silky broth.
• Tamari – for depth and umami
• Maple Syrup – to help balance the savory
spices and the natural bitterness of the Pumpkin
• Almond Butter or Sunflower Seed Butter – the
secret ingredient that makes this soup so
delicious!
• Fresh Lime Juice – a squeeze of lime adds a bit
of edge and freshness to this soup!
Instructions:
Start by sautéing onions, fresh ginger, and garlic – a combo instantly makes the kitchen smell incredible! Then I
add the spices and let them toast in the pan for a few minutes.
Once cooled, it’s time to blend! This is a satisfying step in the process because this soup blends into an incredibly
rich and silky consistency. Then I transfer the soup back to the pot to warm it and finish with a squeeze of fresh
lime juice.
Before serving, top each bowl with a dollop of coconut yogurt, a drizzle of Sriracha, and a handful of pumpkin
seeds.

Easy Black Beet Burgers
Ingredients:
1/2 medium onion, finely chopped
2 cloves garlic, chopped
1 1/2 cups cooked or 1 (15 ounces) can of no-saltadded
or low sodium black beans, drained
2 beets, cooked, peeled, and roughly chopped
1/4 cup walnuts
1/2 cup old-fashioned rolled oats
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
2 teaspoons Dr. Fuhrman's Ketchup or other no-salt,
no-sugar-added ketchup
2 teaspoons coconut aminos
Instructions:
Preheat oven to 350 degrees F.
Add 2 tablespoons of water to a pan along with onions and garlic. Water sauté until onions are softened.
Set aside 1/2 cup of the black beans. Add cooked onion mixture, remaining black beans, beets, walnuts,
oats, chili powder, smoked paprika, ketchup, and coconut aminos to a food processor and pulse until
mostly smooth with some texture. Scrape the mixture into a bowl and fold in the reserved 1/2 cup of
beans.
Line a baking sheet with parchment paper or Silpat. Form into 6 burgers. If desired, use an ice cream
scoop and flatten the mixture to make the burgers. Bake for 20 minutes, then flip the burgers and bake for
an additional 20 minutes.

Sweet Potato Curry
Ingredients:
• Sweet potato
• Lentils
• Coconut milk
• Onion
• Garlic
• Ginger
• Curry powder
You can add any other vegetables you like to
this dish, such as bell pepper, spinach, or diced
tomatoes. Adding a big handful of fresh
cilantros at the end takes the flavor to the next
level, and you can add a squeeze of fresh lemon
juice or lime juice, to brighten it up if you
would like.
Instructions:
1. Sauté the aromatics. Heat the olive oil in a large pot over medium heat and add in the onion. Sauté until it’s
softened, about 5 minutes.
Add in the turmeric, curry powder, garlic, and ginger, and sauté briefly until they are fragrant about 1 minute.
2. Simmer. Add in the water (or use vegetable broth), lentils, sweet potatoes, and salt and pepper. Bring the
liquid to a boil, then lower the heat and cover.
Cook until the lentils and sweet potatoes are both tender, about 15 minutes.
3. Finish. When everything is tender, add in the coconut milk and cilantro. Stir well, then adjust any seasoning
to taste.
Serve warm with cooked rice, quinoa, and extra cilantro if you like. You can also serve it with lime wedges, so
everyone can add an extra squeeze of lime juice if they would like to.

Raw Red Velvet Fudge
Ingredients:
• 12 oz Raw Cashew Pieces
• 1½ cups Unsweetened Vanilla
Almond Milk
• 246g (1 cup) Roasted Beet Puree
• 4 tsp Vanilla Extract
• 1 tsp Liquid Stevia Extract
• ¼ tsp Pink Himalayan Salt
• 224g (1 cup) Organic Raw Cacao
Butter (melted)
• 84g (4 scoops) Vanilla Brown Rice
Protein Powder
• 20g (¼ cup) Unsweetened Natural
Cocoa Powder
Instructions:
• Line an 8x8" brownie pan with parchment paper both ways.
• Add the cashews, almond milk, and beet puree to a sealable container. Cover with a lid and
refrigerate overnight.
• The next day, dump the entire cashew/milk/beet mixture into a high-speed blender (I used my
Vitamix). Add the vanilla extract, stevia extract, and salt. Blend on high speed until completely
smooth.
• Pour in the melted cacao butter and blend again.
• Add the protein powder and cocoa powder and blend one last time.
• Scoop the mixture into the prepared pan and spread it out. Tap the pan on the counter a few
times to help get rid of air bubbles. Use an offset spatula if you want to spread out a perfectly
flat top! Cover the pan and refrigerate overnight.
• Slice, serve, and enjoy!

Vegan food is soul food in its
truest form. Soul food means to
feed the soul. And, to me, your
soul is your intent. If your intent
is pure, you are pure.
Erykah Badu