#vegan recipes

Browse 10 #vegan recipes from the TasteBuds community.

  • Crispy Gochujang Tofu Bowl with Quick Pickles

    This bowl has everything going for it: tofu that goes genuinely crispy in the air fryer, a sticky-spicy gochujang glaze that caramelizes at the edges, quick-pickled cucumber and carrot that cut right through the richness, and a pile of rice underneath to hold it all together. The pickles take about five minutes to put together and get better as they sit, so start there. The tofu needs a press and a dry, so plan around that. Everything comes together faster than it looks.

  • Yucca Flower Tacos

    Tender yucca blossoms (also called izote) sautéed with onion, tomato, and jalapeño, then tucked into warm corn tortillas. This Central American delicacy has a mild, slightly vegetal flavor with a tender texture similar to cooked squash blossoms. The flowers are often found at Latin American markets in spring and early summer. If you can't find them, you can swap in squash blossoms or a mix of sautéed zucchini and corn for a similar spirit.

  • Tofu and Bok Choy Stir-Fry with Chili Oil

    This stir-fry moves fast and tastes great. Pre-baked tofu is already firm and dry, so it goes straight from the package into the pan and picks up good color quickly in a hot wok. The bok choy gets proper char marks before everything comes together in a glossy, spicy sauce with a slow building heat. Have everything prepped and near the stove before you turn on the heat, because once the pan is screaming hot, this moves quickly.

  • Sichuan Doubanjiang Soybeans with Peppers

    This dish comes together fast and packs serious flavour into a bowl of humble beans. Doubanjiang, the fermented chili bean paste that sits at the heart of Sichuan cooking, brings salt, heat, and a deep savoury punch that no other ingredient quite replicates. Cooked soybeans soak that up beautifully, and the peppers add crunch and a little sweetness to balance things out. A finishing drizzle of chili oil and a scatter of Sichuan peppercorns give you that signature lip-tingling buzz. Good over steamed rice, or just eaten straight from the wok.

  • Savory Chickpea Flour Pancakes with Roasted Vegetables

    These pancakes are based on socca, the crispy flatbread from the south of France that also has cousins across North Africa and South Asia. Made entirely from chickpea flour, water, and olive oil, they are naturally free of dairy, gluten, and soy. The batter comes together in minutes, and the pancakes cook up with lacy, crisped edges and a tender, slightly nutty center. Roasted vegetables pile on top: zucchini, red bell pepper, cherry tomatoes, and red onion, caramelized in the oven until soft and jammy. A bright herb drizzle made from fresh parsley, lemon, olive oil, and chili flakes ties everything together. The whole thing photographs beautifully and eats like something you would find at a buzzy all-day cafe.

  • Baked Falafel Bowl with Tahini Drizzle

    This bowl brings together crispy-edged baked falafel, fluffy grains, and fresh vegetables, all tied together with a creamy tahini drizzle. The falafel are made in a food processor from dried chickpeas, not canned, which gives them that light, almost crumbly interior that holds together without needing egg or any binder beyond a little flour. Baking them means far less oil than frying, and a quick blast under the broiler at the end gets the outside properly browned. The tahini sauce is thinned with lemon juice and water so it pours easily without being heavy. Build the bowl however you like, but a base of brown rice or quinoa, some cucumber and tomato, and a handful of greens turns this into a genuinely filling meal.

  • Quinoa & Charred Vegetable Salad with Tahini-Lemon Dressing

    Nutty, fluffy quinoa meets a smoky medley of grill-charred vegetables — blistered corn, jammy cherry tomatoes, sweet red pepper, and caramelised zucchini — all tossed in a bold, creamy tahini-lemon dressing with a gentle chilli kick. It's the kind of salad that absolutely does not feel like a salad. Big flavours, gorgeous colours, and completely allergy-friendly for this cook.

  • Sichuan Chili Oil Tofu with Crispy Rice

    Silky, pillowy tofu bathed in a fiery, numbing Sichuan chili oil sauce, served over golden crispy rice that shatters with every bite. This dish is bold, unapologetically spicy, and deeply fragrant — the kind of meal that makes you close your eyes on the first mouthful. The rice cooker does the heavy lifting on the rice, the cast iron delivers that insane crust, and the chili oil comes together in minutes with ingredients you probably already have.

  • Matcha Klepon Mochi with Coconut Pandan Snow

    Chewy Japanese mochi meets Indonesian klepon in this playful fusion dessert — glutinous rice balls filled with palm sugar surprise, rolled in toasted coconut, and served with a dreamy pandan-scented coconut milk snow. Every bite has that iconic klepon burst but wrapped in pillowy mochi softness. It's chaotic, beautiful, and absolutely addictive.

  • Yuzu Matcha Es Cendol

    A cheeky collision of Japanese and Indonesian refreshment — chewy pandan-green cendol jelly pearls swimming in a frosty blend of ceremonial matcha, bright yuzu citrus, creamy coconut milk, and a drizzle of palm sugar syrup. It's the kind of drink that makes your taste buds do a little happy dance. Utterly cooling, subtly grassy, tangy, and just the right amount of sweet.