Exploring the Savory Side of Vegan Cuisine: 5 Delicious Recipes to Try Today.

Savory Vegan


Vegan cuisine has evolved significantly over the years, and gone are the days when it was perceived as boring or lacking flavor. The savory side of vegan cooking has flourished, offering an array of delicious, plant-based dishes that can satisfy even the most discerning palates. 

In this article, we will delve into the world of savory vegan cuisine and present you with five mouthwatering recipes that are sure to impress both vegans and non-vegans alike. Get ready to tantalize your taste buds with these delectable creations!

5 Savory Vegan Cuisine and Recipes To Try Today:

Savory Vegan

1. Tempeh Stir-Fry with Ginger and Garlic:


- 8 ounces of tempeh, cut into small cubes

- 2 tablespoons soy sauce

- 1 tablespoon maple syrup

- 1 tablespoon sesame oil

- 1 tablespoon fresh ginger, grated

- 3 cloves garlic, minced

- 1 red bell pepper, sliced

- 1 cup broccoli florets

- 1 cup snap peas

- 2 tablespoons sesame seeds, toasted

- Fresh cilantro for garnish


1. In a bowl, whisk together the soy sauce, maple syrup, sesame oil, grated ginger, and minced garlic.

2. Add the tempeh cubes to the marinade and let them sit for at least 15 minutes.

3. In a large skillet or wok, heat some oil over medium-high heat.

4. Add the marinated tempeh and cook until golden brown and crispy on all sides.

5. Remove the tempeh from the skillet and set it aside.

6. In the same skillet, stir-fry the bell pepper, broccoli, and snap peas for about 5-7 minutes until tender-crisp.

7. Return the tempeh to the skillet and toss everything together to combine.

8. Sprinkle with toasted sesame seeds and garnish with fresh cilantro before serving.

Savory Vegan

2. Lentil Shepherd's Pie:


- 1 tablespoon olive oil

- 1 onion, diced

- 2 carrots, diced

- 2 cloves garlic, minced

- 1 cup mushrooms, sliced

- 1 cup green lentils, cooked

- 1 cup vegetable broth

- 2 tablespoons tomato paste

- 1 tablespoon soy sauce

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

- 4 large potatoes, peeled and chopped

- 1/4 cup plant-based milk

- 2 tablespoons vegan butter

- Fresh parsley for garnish


1. Preheat the oven to 375°F (190°C).

2. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, garlic, and mushrooms. Sauté until the vegetables are tender.

3. Add the cooked lentils, vegetable broth, tomato paste, soy sauce, dried thyme, dried rosemary, salt, and pepper to the skillet. Stir well and simmer for 10 minutes.

4. Meanwhile, boil the chopped potatoes in a pot of salted water until tender. Drain and mash them with plant-based milk and vegan butter until smooth.

5. Transfer the lentil mixture to a baking dish and spread the mashed potatoes over the top.

6. Bake for 20-25 minutes, until the potatoes are lightly golden.

7. Garnish with fresh parsley before serving.

Savory Vegan

3. Spicy Cauliflower Buffalo Wings:


- 1 head of cauliflower, cut into florets

- 1 cup almond flour

- 1 cup plant-based milk

- 1 teaspoon garlic powder

- 1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

- 1/2 cup hot sauce

- 2 tablespoons vegan butter, melted

- Salt and pepper to taste

- Ranch or vegan blue cheese dressing (optional), for dipping


1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the almond flour, plant-based milk, garlic powder, paprika, cayenne pepper, salt, and pepper to create a batter.

3. Dip each cauliflower floret into the batter, ensuring it is fully coated, and place it on the prepared baking sheet.

4. Bake for 20-25 minutes until the cauliflower is tender and the coating is crispy.

5. In a separate bowl, whisk together the hot sauce and melted vegan butter.

6. Once the cauliflower is cooked, remove it from the oven and toss it in the hot sauce mixture until evenly coated.

7. Return the cauliflower to the baking sheet and bake for an additional 5-10 minutes until the sauce has thickened and the cauliflower is crispy.

8. Serve the spicy cauliflower buffalo wings with ranch or vegan blue cheese dressing for dipping.

Savory Vegan

4. Vegan Mushroom Risotto:


- 2 tablespoons olive oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 8 ounces mushrooms (such as cremini or shiitake), sliced

- 1 1/2 cups Arborio rice

- 1/2 cup white wine

- 4-5 cups vegetable broth, warmed

- 1/2 cup nutritional yeast

- 2 tablespoons vegan butter

- Salt and pepper to taste

- Fresh parsley for garnish


1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.

2. Add the mushrooms to the pan and cook until they release their moisture and become golden brown.

3. Stir in the Arborio rice and cook for a few minutes until lightly toasted.

4. Pour in the white wine and stir until it is absorbed by the rice.

5. Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

6. Continue adding broth and stirring until the rice is cooked al dente, approximately 20-25 minutes.

7. Stir in the nutritional yeast and vegan butter until well combined.

8. Season with salt and pepper to taste.

9. Garnish with fresh parsley before serving.

Savory Vegan

5. Vegan Lentil and Vegetable Curry:


- 1 tablespoon coconut oil

- 1 onion, diced

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 2 tablespoons curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric

- 1 cup dried red lentils

- 1 can (14 ounces) coconut milk

- 2 cups vegetable broth

- 2 carrots, diced

- 1 zucchini, diced

- 1 cup cauliflower florets

- 1 cup baby spinach

- Juice of 1/2 lime

- Salt and pepper to taste

- Fresh cilantro for garnish


1. Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent.

2. Add the minced garlic, grated ginger, curry powder, cumin, coriander, and turmeric to the pot. Stir well and cook for a minute until fragrant.

3. Add the dried red lentils, coconut milk, vegetable broth, carrots, zucchini, and cauliflower to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils and vegetables are tender.

4. Stir in the baby spinach and lime juice, cooking for an additional 2-3 minutes until the spinach wilts.

5. Season with salt and pepper to taste.

6. Garnish with fresh cilantro before serving.


Vegan cuisine has come a long way, and these savory recipes prove that plant-based meals can be both delicious and satisfying. 

From the flavorful tempeh stir-fry to the comforting lentil shepherd's pie, and the spicy cauliflower buffalo wings to the aromatic mushroom risotto, and the hearty lentil and vegetable curry, these recipes showcase the incredible variety and flavors that can be achieved in vegan cooking. 

Whether you are a committed vegan or simply looking to incorporate more plant-based options into your diet, these dishes are sure to impress your taste buds. So why not embark on a culinary adventure and give these savory vegan recipes a try today? 

Your palate will thank you! 

Find more vegan recipes from our Plant-Based Recipe Cookbook

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