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VEGAN & PLANT RECIPES
Rainbow Veggie Stir Fry
Quick, colorful, and packed with health dinner recipes the whole family will love.
Ingredients:
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snow peas
2 carrots, julienned
1 cup sliced mushrooms
2 Tbsp soy sauce
1 Tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 Tbsp maple syrup
2 green onions, sliced
Instructions:
Heat sesame oil in a large pan or wok. Sauté garlic and ginger for 1 min.
Add all veggies. Stir-fry 4–5 min until crisp-tender.
Add soy sauce and maple syrup; toss to coat. Top with green onions and serve.
Chef’s Tip:
Serve with brown rice for a meal inspired by easy cookbook recipes from Savannah Ryan.
Ingredients:
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snow peas
2 carrots, julienned
1 cup sliced mushrooms
2 Tbsp soy sauce
1 Tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 Tbsp maple syrup
2 green onions, sliced
Instructions:
Heat sesame oil in a large pan or wok. Sauté garlic and ginger for 1 min.
Add all veggies. Stir-fry 4–5 min until crisp-tender.
Add soy sauce and maple syrup; toss to coat. Top with green onions and serve.
Chef’s Tip:
Serve with brown rice for a meal inspired by easy cookbook recipes from Savannah Ryan.
Chickpea & Spinach Coconut Curry
Creamy, comforting vegan based meal—easy international recipes you’ll crave again and again.
Ingredients:
1 can chickpeas, drained
3 cups fresh spinach
1 onion, diced
1 can coconut milk
2 cloves garlic, minced
1 Tbsp curry powder
1 tsp ground cumin
½ tsp turmeric
Salt & pepper
1 Tbsp olive oil
Instructions:
In a large pot, heat olive oil. Sauté onion and garlic until soft.
Stir in spices; cook 1 min. Add chickpeas, coconut milk, and spinach.
Simmer 8–10 min, until thick and creamy. Season to taste.
Chef’s Tip:
Find more vegan based meals like this in Savannah Ryan’s latest cookbook.
Ingredients:
1 can chickpeas, drained
3 cups fresh spinach
1 onion, diced
1 can coconut milk
2 cloves garlic, minced
1 Tbsp curry powder
1 tsp ground cumin
½ tsp turmeric
Salt & pepper
1 Tbsp olive oil
Instructions:
In a large pot, heat olive oil. Sauté onion and garlic until soft.
Stir in spices; cook 1 min. Add chickpeas, coconut milk, and spinach.
Simmer 8–10 min, until thick and creamy. Season to taste.
Chef’s Tip:
Find more vegan based meals like this in Savannah Ryan’s latest cookbook.
Sweet Potato & Black Bean Tacos
A plant-based twist on dinner for kids, perfect for quick meals for families.
Ingredients:
1 large sweet potato, peeled and cubed
1 can black beans, rinsed and drained
1 tsp chili powder
½ tsp cumin
2 Tbsp olive oil
8 corn tortillas
1 avocado, sliced
Salsa and fresh cilantro
Instructions:
Toss sweet potato cubes with oil, chili powder, and cumin. Roast at 425°F (220°C) for 20 min.
Warm beans in a pan. Heat tortillas.
Fill each tortilla with sweet potato, beans, avocado, salsa, and cilantro.
Chef’s Tip:
Discover more meals for families and family-friendly vegan dinners in Savannah Ryan’s books.
Ingredients:
1 large sweet potato, peeled and cubed
1 can black beans, rinsed and drained
1 tsp chili powder
½ tsp cumin
2 Tbsp olive oil
8 corn tortillas
1 avocado, sliced
Salsa and fresh cilantro
Instructions:
Toss sweet potato cubes with oil, chili powder, and cumin. Roast at 425°F (220°C) for 20 min.
Warm beans in a pan. Heat tortillas.
Fill each tortilla with sweet potato, beans, avocado, salsa, and cilantro.
Chef’s Tip:
Discover more meals for families and family-friendly vegan dinners in Savannah Ryan’s books.
4. Mediterranean Quinoa Salad
A vibrant, nutrient-packed bowl—perfect for health dinner recipes and easy international recipes.
Ingredients:
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ cup kalamata olives, sliced
¼ cup fresh parsley, chopped
2 Tbsp olive oil
Juice of 1 lemon
Salt & pepper
Instructions:
Combine quinoa, tomatoes, cucumber, onion, olives, and parsley in a bowl.
Toss with olive oil, lemon juice, salt, and pepper.
Chill before serving for best flavor.
Chef’s Tip:
Try this with other easy international recipes from Savannah Ryan’s global cookbook collection.
Ingredients:
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ cup kalamata olives, sliced
¼ cup fresh parsley, chopped
2 Tbsp olive oil
Juice of 1 lemon
Salt & pepper
Instructions:
Combine quinoa, tomatoes, cucumber, onion, olives, and parsley in a bowl.
Toss with olive oil, lemon juice, salt, and pepper.
Chill before serving for best flavor.
Chef’s Tip:
Try this with other easy international recipes from Savannah Ryan’s global cookbook collection.
Creamy Avocado Pasta
Lush, dairy-free comfort food cookbook classic—ready in minutes!
Ingredients:
8 oz whole wheat pasta
1 ripe avocado
1 clove garlic
Juice of ½ lemon
2 Tbsp olive oil
¼ cup fresh basil
Salt & pepper
Instructions:
Cook pasta according to package directions. Reserve ¼ cup cooking water.
Blend avocado, garlic, lemon, oil, basil, salt, and pepper until smooth.
Toss with drained pasta and reserved water. Serve immediately.
Chef’s Tip:
Find more comfort food cookbook inspiration in Savannah Ryan’s plant-based collection.
Ingredients:
8 oz whole wheat pasta
1 ripe avocado
1 clove garlic
Juice of ½ lemon
2 Tbsp olive oil
¼ cup fresh basil
Salt & pepper
Instructions:
Cook pasta according to package directions. Reserve ¼ cup cooking water.
Blend avocado, garlic, lemon, oil, basil, salt, and pepper until smooth.
Toss with drained pasta and reserved water. Serve immediately.
Chef’s Tip:
Find more comfort food cookbook inspiration in Savannah Ryan’s plant-based collection.
Thai-Inspired Peanut Veggie Noodles
A quick, easy cookbook recipe for vegan based meals with global flair.
Ingredients:
8 oz rice noodles
1 red bell pepper, sliced
1 cup shredded carrots
1 cup snap peas
3 green onions, chopped
¼ cup peanut butter
2 Tbsp soy sauce
1 Tbsp maple syrup
1 Tbsp rice vinegar
1 tsp grated ginger
Crushed peanuts & lime wedges (for topping)
Instructions:
Cook noodles as directed, drain and set aside.
Whisk peanut butter, soy sauce, maple syrup, vinegar, and ginger for sauce.
Sauté veggies in a large pan 2–3 min. Add noodles and sauce; toss to coat.
Top with crushed peanuts and lime wedges.
Chef’s Tip:
Explore more vegan based meals and Asian-inspired comfort foods in Savannah Ryan’s books.
Ingredients:
8 oz rice noodles
1 red bell pepper, sliced
1 cup shredded carrots
1 cup snap peas
3 green onions, chopped
¼ cup peanut butter
2 Tbsp soy sauce
1 Tbsp maple syrup
1 Tbsp rice vinegar
1 tsp grated ginger
Crushed peanuts & lime wedges (for topping)
Instructions:
Cook noodles as directed, drain and set aside.
Whisk peanut butter, soy sauce, maple syrup, vinegar, and ginger for sauce.
Sauté veggies in a large pan 2–3 min. Add noodles and sauce; toss to coat.
Top with crushed peanuts and lime wedges.
Chef’s Tip:
Explore more vegan based meals and Asian-inspired comfort foods in Savannah Ryan’s books.
Ready for seconds?
Dive into the complete Vegan & Plants Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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