American Recipes
Discover our collection of delicious american vegetarian recipes
Turmeric Tofu Scramble
Golden tofu curds, sweet red pepper and wilted spinach make a savory vegan breakfast. Finish with fresh chives and cook the scramble in one skillet.
Apple Cinnamon Baked Oatmeal
A soft, sliceable oat bake with diced apple, cinnamon and a walnut topping. Make it ahead for breakfast and warm each portion with a splash of oat milk.
Blueberry Almond Overnight Oats
Creamy overnight oats with blueberries, almond butter and chia seeds. Stir before bed, chill overnight and breakfast is ready when you are.
Banana Buckwheat Waffles
Ripe banana and cinnamon give these vegan buckwheat waffles a soft center and gently sweet flavor. Freeze extras for an easy toasted breakfast.
Peanut Butter Banana Smoothie
Banana, peanut butter and soy milk blend into a thick breakfast smoothie, with oats and ground flaxseed for a little extra texture.
Chocolate Cherry Chia Pudding
Cocoa and soy milk make a creamy chocolate chia pudding, topped with juicy cherries. Prepare it ahead and let the seeds thicken in the fridge.
Smoky Corn Chowder
Sweetcorn and tender potato pieces fill a creamy oat-milk chowder. Smoked paprika gives the broth a warm, savory finish.
Crispy Cauliflower Buffalo Wraps
Battered cauliflower bakes until golden, then gets a spicy hot-sauce coating. Tuck into wraps with lettuce, carrot and a cool soy-yogurt sauce.
Avocado White Bean Sandwiches
Mashed white beans and avocado make a creamy vegan sandwich filling, with lemon, celery and scallions for fresh flavor and crunch.
Zucchini Corn Fritters
Grated zucchini and sweetcorn become golden skillet fritters with scallions. Squeeze the zucchini dry for a batter that holds together.
Baked Spinach Artichoke Dip
Spinach and artichokes bake in a creamy yogurt-cheese mixture under golden vegetarian mozzarella. Serve warm after a short rest.
Crispy Baked Zucchini Fries
Zucchini batons get a light vegan batter and seasoned breadcrumb coating, then bake until golden. Serve fresh for their best crisp texture.
Vegan Chocolate Avocado Mousse
Ripe avocado blends with cocoa, maple syrup and vanilla into a smooth chocolate mousse. Chill in small glasses for an easy vegan dessert.
Fudgy Black Bean Brownies
Black beans blend into a cocoa-rich vegan brownie batter with oats and dark chocolate. Cool completely for a dense, fudgy slice.
Strawberry Oat Crumble Bars
Strawberries bake between a pressed oat base and a loose crumble topping. Cool and chill the bars so the fruit filling slices neatly.
Peanut Butter Oat Cookies
Peanut butter, maple syrup and oats make softly chewy vegan cookies. A short bake keeps their centers tender as they cool.
Raspberry Coconut Yogurt Pops
Raspberry swirls run through creamy coconut-yogurt ice pops with lemon and vanilla. Prepare the molds ahead and freeze until firm.
Chocolate Banana Nice Cream
Frozen bananas blend with cocoa and peanut butter into a creamy vegan frozen dessert. Serve soft or freeze briefly for a firmer scoop.
Date Walnut Energy Bites
Soft dates, walnuts, oats and cocoa form small no-bake bites. Pulse until the mixture holds together, then roll and chill.
Vegan Banana Bread
Very ripe bananas keep this cinnamon-walnut loaf moist without eggs or dairy. Slice for a simple snack and freeze extras for later.
Blueberry Lemon Muffins
Blueberries and lemon zest brighten tender vegan muffins. Fold the fruit in gently and bake until their golden tops are set.
Strawberry Basil Lemonade
Blended strawberries and lemon juice make a bright pink lemonade, lightly infused with fresh basil. Chill before serving and stir the jug.
Cranberry-Balsamic Halloumi Skewers
Blistered grapes and golden vegetarian halloumi cubes are glazed in a glossy cranberry-balsamic reduction for an easy holiday starter.
Herb-Roasted Cauliflower Crown with Shallot-Mushroom Gravy
A whole cauliflower roast brushed with Dijon-herb paste and served with a silky shallot-mushroom gravy for a festive vegetarian centerpiece.
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