Vegan stuffed peppers are really good and super easy. It's basically just whole beans, refried beans, some rice, some bell peppers and if you want it something like enchilada or taco sauce to spice it up.

Cook your rice and beans, and mix them together with the refried beans and sauce. Cut the tops off your peppers and scoop out the seeds and such. Put the mixture inside, pop it in the oven at 350 for about an hour, checking on it every 15 minutes or so just in case.

Takes a bit to cook but the prep is practically nothing and the end result is tasty as heck. If I'm cooking it for myself I'll make 4-6 peppers at a time and it'll feed me for 2-3 days. The ratio of rice to beans is kind of up to the individual, some people I've known like it heavier on either one and I prefer a generally even mix, plus if you make too much filling you can just eat the filling by itself or it'll hold up in the fridge a few days which is a really nice perk.

This is awesome recipe. I replace beans with mushrooms and a bit of carrot and its just as good!

Yes! I can't do mushrooms anymore because my roommate is allergic, but I mean pretty much any veggies and rice make a great filling. Beans is just kinda the closest thing to meat in most cases XD

Here's an easy coconut-curry stew recipe I made tonight for a friend of mine:

Makes 6 servings, can easily cut in half: 12oz+ can of coconut milk (I recommend Chaokoh if you can find it) 1 to 1/12 c veg broth (add more or less to desired consistency) 2 cans of beans (chickpeas are my favorite), or a package of tofu 3+ c veggies: I usually use two packages of frozen stir fry veggies. Use whatever sounds good to you. Suggestions are broccoli, peas, carrots, cauliflower, red bell pepper, water chestnuts, onion, zucchini... 1 T+ curry powder (I get mine from Target, I know there are better ones out there) 2 t+ turmeric powder 1/2 t+ ground cumin salt, black pepper to taste optional: ground ginger, garlic, Sriracha sauce, sweet chili sauce carb suggestions: rice, quinoa, potatoes, sweet potatoes, rice noodles

1. Cook whatever carbs you want (the curry will take about 20 mins)
2. (If sautéing any fresh vegetables) Sauté veggies in large saucepan or skillet with whatever oil you want. Coconut oil, light olive oil, etc.
3. Add coconut milk, vegetable broth (to desired consistency), and spices to pan on medium heat
4. (If adding any frozen vegetables) steam in microwave first or add frozen directly to pan- the second option will take longer
5. Add beans or (cubed/crumbled) tofu
6. Cook on medium until hot throughout
7. Season to taste, serve over carbs of choice or just as veggies and protein

(I've never written out a recipe before so I hope this makes sense!) This is very customizable and intuitive, but I'm always happy to plug my favorite coconut milk :)

I love to make these vegan pancakes:

2 cups flour 1 cup apple juice 1 cup plant-based milk 1 tsp baking powder 1 tsp sugar 2 tsp unsweetened cocoa powder

mix, bake in greased pan until holes form, flip and bake other side.

Eat with whatever sweet thing you like: fresh fruits, "Nutella", peanut butter, honey/maple sirup, jam, whatever :D Also you can leave out the cocoa powder of course!

I get around 7 pancakes from this, depends on your pan. I'm usually sated after two and eat them for a whole day basically xD

½ pack Penne pasta 1 onion, diced 3-4 cloves Garlic, minced 2 Roma tomatoes, diced small 1 can sliced black olives 1 stalk broccoli 1 lemon, juiced 1 tsp curry powder 1 tsp salad herbs (It's a club house blend) 1 tsp garlic powder 1 tsp paprika 1 tsp onion powder Salt and Pepper to taste Olive oil

Cook pasta according to package direction to Al Dente In Sauté pan sweat onions and add garlic and cook until fragrant. Add tomato, olives, broccoli, and spices and cook through. Add pasta and mix everything through thoroughly. Finish with lemon juice.

Gonna be honest the spice measurements are probably off, I never measure anything lol

I recommend Budget Bytes Moroccan Lentil & Vegetable Stew, The Glowing Fridge's Spicy Vegan Black Bean Soup (ignore the jalapeno instructions, 1/3 of a jalapeno is not enough and I recommend at least 2 whole ones).