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Tasty and Nutritious Vegan Recipes

Plant-based foods are naturally rich in vitamins and antioxidants, high in fiber and low in saturated fats, and could be the best possible sources of nutrients for everyone! Try these tasty, nutritious recipes for abundant flavor without animal ingredients.

Energizing breakfasts

Raspberry Breakfast Smoothie
Raspberry Breakfast Smoothie

With just five ingredients, this vegan smoothie is super easy to make, and even easier to drink. It's healthy as well as deliciously sweet, and creamy.

Recipe Yield: 2 servings
Recipe Calories: 312


  • 1 (10.5 ounce) box organic silken tofu
  • 1 cup frozen raspberries or strawberries
  • 1/2 cup fresh orange juice
  • 2 tablespoons brown rice syrup
  • 1 tablespoon fresh lemon juice

Recipe Instructions:

In a blender, combine all ingredients. Purée until smooth and sweeten to taste.

Muesli for Baby's Breakfast
Muesli for Baby's Breakfast

This vegan muesli recipe is incredibly nutrient dense—full of fiber, protein, and healthy fats.

Age: 6-7 months


  • 150 ml fortified soya milk
  • 15 g oats
  • 5 dried apricots, simmered in a little water until soft
  • 1 pear, peeled and chopped

Recipe Instructions:

  1. Place oats and soya milk in saucepan. Simmer for 3-4 minutes or until mixture thickens.
  2. Cool a little and place in a blender with cooked apricots and pear chunks. Blend until smooth and creamy.

Hearty lunches and dinners

Vegan Chipotle Mayonnaise
Vegan Chipotle Mayonnaise

Spread on whole-grain bread and layer with avocado, lettuce, and tomato. Use in potato salad instead of traditional mayonnaise. Or thin this version with additional oil and vinegar to make a creamy salad dressing.

Recipe Yield: 2 servings
Recipe Calories: 42


  • 8 ounces silken firm tofu, drained well
  • 1/4 cup grape seed oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon plus 1 teaspoon agave nectar
  • 1 small chipotle pepper en adobo (from a can), seeded for less heat
  • 1 clove garlic, chopped

Recipe Instructions:

  1. Combine all ingredients in blender or food processor and purée until very smooth, scraping down sides as needed, 2-4 minutes.
  2. Taste and adjust agave or vinegar if needed, and salt to taste. Refrigerate in a glass jar.

Pad Thai-Style Noodles with Tempeh
Pad Thai-Style Noodles with Tempeh

Serve with Sriracha sauce on the side for people who like a spicier dish. If anyone is allergic to peanuts, substitute roasted cashews.

Recipe Yield: 4 servings
Recipe Preparation Time: 15 minutes
Recipe Calories: 795
Recipe Cook Time: 24 minutes


  • 1/2 cup fresh lime juice
  • 6 tablespoons agave nectar or natural cane sugar
  • 6 tablespoons low-sodium tamari
  • 1-2 teaspoons crushed red pepper flakes
  • 4 tablespoons virgin coconut oil (divided)
  • 8 ounces tempeh (an Indonesian fermented soy bean food with a meaty, tender texture similar to mushroom; available in Whole Foods)
  • 8 ounces Thai rice noodles (preferably brown rice)
  • 4 large shallots (thinly sliced)
  • 3 cloves garlic (minced)
  • 2 carrots (thinly sliced on a diagonal)
  • 8 ounces (about 2 handfuls) bean sprouts
  • 1/3 cup coarsely chopped fresh cilantro
  • 8 scallions (thinly sliced on a diagonal)
  • 1/3 cup roasted peanuts (lightly crushed)
  • Lime wedges (for garnish)

Recipe Instructions:

  1. Combine lime juice, agave or sugar, tamari, and pepper flakes in a small bowl, stirring thoroughly.
  2. Place 2 tablespoons coconut oil in a skillet over high heat and add tempeh. Fry until lightly browned, about 3 minutes. Turnover and sear again. Drain on a towel, and then cut into 1/2-inch cubes.
  3. In a large bowl, pour hot water over noodles to cover, separating with tongs or a fork. Let soak for 6-8 minutes, until softened. Drain.
  4. Place remaining 2 tablespoons coconut oil in a wok or large pot over high heat. Add shallots and garlic; stir 30 seconds. Add carrots and stir for about 1 minute more. Add lime juice mixture, stir well, and then add noodles and tempeh cubes. Stir gently, until thoroughly mixed. Remove from heat and add bean sprouts, tossing to combine.
  5. Pour into a deep platter and garnish with cilantro, scallions, and peanuts. Serve at once with lime wedges. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Bhakti Chai-infused Sweet Potato Black Bean Chili
Bhakti Chai-Infused Sweet Potato Black Bean Chili

Get ready for a vegan, spicy, Indian-inspired chili infused with the flavors and health-supportive digestive benefits of Bhakti Chai tea. Don't let the lengthy ingredient list deter you; most items are already in your pantry!

Recipe Yield: 8 servings


  • 3 medium organic sweet potatoes, diced
  • 3 tablespoons tea seed, olive, or coconut oil (or any high-heat oil)
  • 1 yellow or Vidalia onion, diced small
  • 4 cloves garlic, minced
  • 1/2 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile powder (or a pinch of cayenne pepper, to taste)
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon salt
  • 2 large organic tomatoes, diced small (or 1 14-ounce jar organic crushed tomatoes, with juices)
  • 1 3/4 cup Bhakti Chai original concentrate, divided (available)
  • 1/2 cups vegetable stock or broth
  • 1 teaspoon raw cacao powder or unsweetened cocoa powder
  • 3 cups cooked organic black beans (or two 15-ounce cans, rinsed and drained)
  • 1 tablespoon fresh ginger juice (see note above)
  • 1 1/2 tablespoons coconut oil (optional; not needed of your chile powder is super sweet)
  • 1/2 cup chopped fresh cilantro (for garnish)
  • 1/2 cup pomegranate seeds (for garnish)

Bhakti Vegan Cream:

  • 1 cup cashews, soaked in water for 1 hour, drained
  • 3/4 cup Bhakti Chai original concentrate
  • 1 teaspoon fresh ginger juice
  • 1/8 teaspoon salt
  • Pinch of ground cardamom
  • Pinch of ground cinnamon

Recipe Instructions:

Make Bhakti vegan cream:

  1. Blend cashews, Bhakti concentrate, ginger juice, salt, cardamom, and cinnamon until consistency of thick cream. Refrigerate. Makes about 1 cup; will keep up to three days, refrigerated.
Make chili:
  1. Preheat oven to 400°.
  2. Toss sweet potatoes with 2 tablespoons oil, plus salt and pepper to taste. Place on a baking sheet in a single layer. Roast for 20-25 minutes.
  3. While sweet potatoes are roasting, heat 1 tablespoon oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic; sauté until onion starts to soften, about 3-4 minutes. Add chili powder, cumin, chipotle powder, garam masala, and salt. Stir until well-blended. Add tomatoes, 1 1/2 cups Bhakti Chai concentrate, vegetable stock, and raw cacao or cocoa powder. Bring to a simmer. Cover, reduce heat, and simmer for 30 minutes. Stir in roasted sweet potatoes, beans, ginger juice, and remaining 1/4 cup Bhakti concentrate. Increase heat and return chili to a simmer for 15 minutes.
  4. Remove from heat and fold in coconut oil, if using (this will reduce the overall spiciness).
  5. Serve chili warm, topped with cilantro, pomegranate seeds, and a dollop of Bhakti Vegan Cream.

Protein-Packed Legume Stew for Kids
Protein-Packed Legume Stew for Kids

This healthy, hearty, and delicious legumes stew offer a good dose of protein.


  • Vegetable oil for frying
  • 1 small onion, finely chopped
  • 75 g dried peas and beans, soaked overnight
  • 1 dessertspoon dried lentils
  • 1 carrot, diced
  • 1 small parsnip, diced
  • 1 dessertspoon tomato puree
  • 1 teaspoon mixed herbs
  • 1/2 liter vegetable stock
  • 15 g plain flour

Recipe Instructions:

  1. Fry onion lightly in vegetable oil. Add remaining ingredients except flour, bring to boil, and simmer gently for approximately 1 hour until vegetables are cooked.
  2. Add 1 tablespoon cold water to flour and mix to a paste. Add this to stew and cook for a few minutes until it thickens. Purée or serve as is if child is older.

Yummy snacks and desserts

Vegan Pumpkin Spice Muffins
Vegan Pumpkin Spice Muffins

These lightly sweetened, butter-free muffins have fewer carbs and calories than regular muffins. The concentrated fruit-juice reduction also adds moistness.

Recipe yield: 16 servings
Recipe preparation time: 10 minutes
Recipe calories: 145
Recipe cook time: 20 minutes


  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg (ground)
  • 1 teaspoon cinnamon (ground)
  • 1/2 teaspoon ginger (ground)
  • 1/2 teaspoon allspice (ground)
  • 1 cup pumpkin purée
  • 2/3 cup fruit-juice reduction (or light agave nectar)
  • 1/2 cup canola oil
  • 1/4 cup coconut milk
  • 1/2 cup unsweetened coconut (shredded)
  • 1 cup walnuts (chopped and toasted)
  • 3/4 cup dried cranberries

Recipe instructions:

  1. Preheat oven to 350. Line a 12-cup muffin tin with baking cups.
  2. Sift together flours, baking soda, salt, nutmeg, cinnamon, ginger, and allspice in a bowl.
  3. In a separate bowl, mix together pumpkin purée, fruit-juice reduction or agave, oil, and coconut milk.
  4. Stir wet mixture into dry until just incorporated (do not over mix). Fold in coconut, walnuts, and dried cranberries. Divide batter evenly among muffin tins.
  5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Adapted from www.DeliciousLiving.com, by permission.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, sure, or prevent any disease.