Vegan food does not have to be boring (salads, we love you, but it’s time to let some other dishes have the spotlight). In this ultimate vegan food round-up, we scoured WL to bring you the best plant-based, outside-of-the-box recipes that you will love— from zucchini relish to regional Thai mushrooms to a protein-packed nutty butter sauce. 

9 Modern and Delicious Vegan Recipes

Vegan Seared Tofu with Greens and Crispy Chickpeas dish
Photo by Tracey Kusiewicz

1. Seared Tofu with Greens and Crispy Chickpeas

Send this recipe to the next person that asks about your protein intake. This five-ingredient meal is a protein powerhouse that packs a hearty punch. Easy to follow and quick to make, this dish from Julie Van Rosendaal is perfect for lunch. 

See the full recipe here.

Vegan Mushroom Bolognese Sauce on Pasta
Photo by Tracey Kusiewicz

2. Mushroom Bolognese on Spaghetti Squash with Oven-Roasted Tomatoes

Spruce up your everyday pasta with this modern vegan recipe from Tracey Kusiewicz. It involves hand-making delicious vegan cheese to top up the umami-filled mushroom bolognese sauce—so you can brag about some real ‘made-from-scratch’ action. 

Get the recipe here.

Vegan Zucchini Relish in a bowl
Photo by Alyssa Hirose

3. Fresh Zucchini Relish 

Vancouver nonprofit Fresh Roots brings us a new summery take on classic relish. A dash of turmeric, ginger and celery gives this plant-based dip extra oomph.  

Read the full recipe here.

Vegan Mushroom and Yuzu risotto next to a slice of bread
Photo from Nightshade

4. Mushroom and Yuzu Risotto 

This easy and elegant recipe is from chef Chanthy Yen from Vancouver’s Nightshade restaurant. Yen gives lots of room to tweak the dish as you like with vegan and non-vegan options to suit your dietary needs. 

Find the recipe here.

Vegan Fried Brussels sprouts on a platter

5. Fried Brussels Sprouts with Lemon and Mint 

Transform your regular Brussels sprouts with this fantastic fried recipe from Edmonton chef Daniel Costa. With simple and fresh ingredients like parsley, mint, garlic and lemon, this dish is an ideal hot summer meal. 

To get the full recipe, click here.

Vegan Plant-based protein bowl on a yellow and white background
Photo by Darren Hull

6. Plant Protein Bowl with Almond-Butter Sauce 

The sky is the limit for this protein-packed vegan bowl from Brian and Christina Skinner at Kelowna’s Frankie, We Salute You! With (literally) unlimited options for garnishing, this healthy and nutritious bowl is full of seeds and grains and a drizzle of fresh almond butter sauce to top it all off.  

To learn how to make it, click here.

Vegan Firecracker Tofu with Broccolini and Chili Garlic Oil on a rectangular plate on a pink background
Photo by Anguel Dimov

7. Firecracker Tofu with Broccolini and Chili Garlic Oil

Got tofu? Bri Beaudoin’s got your dinner plans covered. This complex and flavourful dish is inspired by her grandmother’s cooking. Grapeseed oil and sesame seeds take it up a notch. 

Read the recipe here

Vegan Butternut Squash Hummus on a plate with a spoon beside it
Photo by Darren Hull

8. Butternut Squash Hummus

This dip is yet another hit from Frankie, We Salute You! A new rendition of classic hummus, this recipe adds nutrition and flavour to the regular chickpea mix with some carrots and butternut squash.

Here is how to make it.

Vegan Recipe: Close up of Stir-Fried Chanterelles and Baby Corn

9. Stir-Fried Chanterelles and Baby Corn 

This regional Thai recipe from Vancouver chef Angus An of Maenam is an easy, yet tasteful dish. An offers detailed instructions on the cooking style and the stir-fry sauce to ensure maximum authenticity.

Find the full recipe here.