What are some delicious easy vegan recipes?

ok heres one

SPICY VEGETARIAN CHILE

1 to 5 habanero peppers (your heat preference)
4 carrots
2 stalks of celery
1 granny smith apple (takes the heat off the habanero)
1 red onion
½ spanish onion
2 to 3 cloves of garlic / add more if you wish
4 tablespoons olive oil / more or less, up to you
1 28oz can tomato sauce
1 6oz can tomato paste
2 15oz cans diced tomatoes
1 can red kidney beans
1 can black beans
1 can pink beans
4 tablespoons black pepper / or to taste
4 tablespoons salt / or to taste
8 tablespoons chili powder / or to taste
2 tablespoons cayenne pepper
6 tablespoons of sugar (takes the acid out of the tomato)

Peel then grate the carrots with the large end of the cheese grater. Do the same with the celery (don’t peel me) and the Granny Smith apple.
Dice the onions and slice the garlic. Remove seeds and chop the Habanero peppers into small or large pieces, your preference.

Brown the garlic and the onions for about 7-10 minutes. (Note: be careful not to overbrown garlic!)

Add the grated carrots and celery and cook for a few minutes more.

Add spices, beans, tomato sauce and tomato paste. Let the paste dissolve into the sauce then add the sugar. Then add the chopped Habaneros and simmer for 20 minutes.

If you are using 5 this chili is super hot. If you like it this way forget the Granny Smith. Add the Granny Smith apple and cook for 10 minutes more. The Granny Smith gives it even more body and a thick Chile results.

Makes Five Quarts.

Serve and Enjoy.

and heres another one

VEGETARIAN SPRING ROLLS

20 sheets spring roll wrappers
2 carrots
1 white cabbage
1 cup dry flavoured soy mince
300 g beansprouts
salt pepper
oil for frying
for dip:
soy sauce
white vinegar

Shred carrots and cabbage. Add beansprouts. Soak soy in a little bit of water untill damp. Add soy to mixture; salt and pepper to taste.
Wrap into spring roll sheets and then fry in oil.

Delicious with a soy sauce and white vinegar dip.

Submitted by: stephanie

and heres one more

VEGETARIAN ENCHILADA

12 x 18 inch Pyrex baking dish
1 (28 oz.) can enchilada sauce (Las Palmas brand)
2 cans vegetarian refried beans (Rosarita brand)
2 to 3 tsp. ground cumin
2 to 3 tsp. chili powder
4 c. broccoli, diced
2 green peppers, sliced
2 c. frozen cut corn
2 onions, diced
24 corn tortilla
1/2 c. water
Low fat Mozzarella cheese (optional)

Heat tortillas to make them a little soft so that it will be easier to work with (microwave will help a lot).
Microwave or steam vegetables until half cooked.

Mix refried beans, cumin and chili powder.

Lay 18 tortillas out and spread refried beans mixture on each of the tortillas. Then distribute the vegetables evenly and roll the tortillas around the vegetables.

Place the extra 6 tortillas on bottom of baking dish. Then place the rolled tortilla in the baking dish. When this is done, add the water over the whole thing, then add the enchilada sauce and cheese.

Cover the whole thing with aluminum foil and bake at 350 degrees for 2 to 3 hours.

good luck with your meal!

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Classic Texas “Caviar”

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl

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Three Bean Salad

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

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Baked Sweet Potato Sticks

1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven. Best eaten at room temperature

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Go to http://www.vegweb.com

bean tacos:

taco shells or corn tortillas (warm them)
refried vegetarian beans (heat them up)
lettuce
tomatoes
onion
picante sauce

can also add shredded carrots or anything you like

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veggie stir fry:

just stir fry some vegetables that you like, add any bottled teriyaki sauce or just curry powder, onion powder, garlic powder

put slivered almonds on top (if you want to, you can toast them in the oven until they brown a little bit)

can eat it with rice, if you want to

that one isn’t as easy as the tacos because you have to chop more vegetables, but you can also use frozen stir fry (plain) veggies if you want to (not quite as yummy, but easier)

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bean burgers:

refried beans or canned whole beans mashed up with potato masher
crushed up crackers or bread crumbs
onions
any seasonings you like (like onion powder and garlic powder)

shape into patties, fry in some oil, put on a bun with lettuce, tomato, onion, ketchup, mustard

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I hope this helps!

here you can find alot of vegan recipes http://www.recipezworld.com/category/vegan-recipes/

hope you like that