Spicy and Easy Recipes for Vegetarians!

It’s always exciting to eat something different at times, rather than the same foods as a change in the foods that we eat allows for variety, nutritional benefits and greater satisfaction.


We should always be grateful for all the foods that we have access too and share where possible!

It is great to do, knowing that the whole family also are eating healthy and gaining nutritional benefits from the variety of foods that they eat.


We have dedicated here some spicy and vegan recipes that you can use for dinnertime and try something a little different with a twist! Here are our top 4 favourite mouth watering dishes:)




While I know not everyone is a huge fan of unrefined coconut oil, I urge you to use it with the potato part; working in combination with the other ingredients, it gives an almost cheesy flavour to the roasted tubers.


Gluten-Free YIELD: 4 servings





28 oz cubed potatoes of choice (A combination of russet and sweet potatoes is great here)

2 tbsp melted coconut oil

2 tsp Harissa Dry Mix or store-bought

2 tbsp reduced-sodium tamari



1 tbsp melted coconut oil or other oil

1 medium red onion, trimmed and chopped

2 large (13 oz total) yellow squashes or zucchini, trimmed and chopped

3 cloves garlic, peeled and minced

2 small bell peppers (any color), cored and chopped

1 jalapeño pepper, seeded and trimmed

2 tsp Harissa Dry Mix or store-bought

1 tbsp reduced-sodium tamari

1⅔ cups fire-roasted crushed tomatoes

¼ cup Spicy Citrus Sauce

1½ cups cooked black-eyed peas

Sliced avocado and scallions, for serving (optional)


To make the potatoes, preheat the oven to 425°F. In a large bowl, stir to combine the potatoes, oil, harissa and tamari. Transfer to a baking sheet lined with parchment paper or a silicone baking mat.


Bake until the potatoes are golden brown and tender, about 30 to 40 minutes depending on freshness and size. Flip the potatoes every 10 to 15 minutes for even browning.


While the potatoes bake, cook the vegetables. Heat the oil in a large pot on medium-high heat. Add the onion, squashes and garlic. Cook until lightly browned, about 4 minutes, stirring frequently.


Add the peppers, and cook another 2 minutes. Add the harissa, and cook 1 minute while stirring. Add the tamari to deglaze, then add the tomatoes and citrus sauce. Stir to combine. Add the black-eyed peas and lower the heat to a simmer. Simmer for 10 minutes or until the vegetables are tender to taste. Adjust the seasoning to taste.



Serve the vegetables with the roasted potatoes. Top with sliced avocado and scallions, if desired!




This Spicy Coconut Soup Recipe is perfect when you’re feeling under the weather or just want a comforting meal. It’s vegan, gluten-free, and quick to make.


Gluten-Free YIELD: 4 Servings



Ingredients :

1 can coconut milk (15 ounces)

2 cups vegetable broth (or water)

1 teaspoon ginger minced


1 cup mushrooms sliced

1 cup sugar snap peas trimmed

1 Tablespoon tamari

2 Tablespoons Thai red curry paste (or more, to taste)

1 Tablespoon lime juice

1 Tablespoon agave

fresh basil and/or cilantro for garnish (optional)

Sriracha hot sauce for serving (optional)


Add the coconut milk, vegetable broth or water, and ginger to a small pot. Bring to a boil over medium heat.



Stir in the mushrooms, sugar snap peas, tamari, red curry paste, lime juice, and agave. Reduce the heat and simmer for about 5 minutes, until the vegetables are tender, stirring occasionally.



Remove from heat. Garnish with basil and/or cilantro, if desired. Serve with Sriracha hot sauce on the side if you want some extra spice.





The flavor of these crêpe-like, crispy, rice flour pancakes reminds me of the rice wrappers used in fried spring rolls.

They are great with any savory filling you can think of, but you really should try them with a Vietnamese-inspired mushroom filling or with an Indonesian-style twist.


Note that for best results, it’s important to use a non-stick pan that’s in good shape. I find that using an oversized, angled spatula also helps lift the pancake out of the pan with no breakage.


Gluten-Free YIELD: 6 pancakes


1¼ cups filtered water

¼ cup unsweetened canned coconut milk or coconut cream

¼ cup Fish-Free Sauce

1 cup white rice flour (not sweet rice flour)

¼ cup organic cornstarch

½ tsp dried shiitake powder

⅛ tsp Maldon sea salt

2 tbsp melted coconut oil, as needed

In a medium bowl, whisk to combine the water, coconut milk, Fish-Free Sauce, rice flour, corn-starch, shiitake powder and salt. Cover and let stand for at least 1 hour or refrigerate overnight. Whisk again before use. Bring back to room temperature for 1 hour if chilled overnight.


To cook the pancakes, heat 1 teaspoon of oil in an 11-inch nonstick frying pan over medium heat. Add a scant ½ cup of pancake batter, quickly tilting the pan to cover most of the surface.


Cover with a lid to ensure even cooking and minimal cracking. Cook until the edges and bottom are golden brown, about 8 minutes.



Adjust the heat as needed. Carefully flip the pancake to cook the other side for 2 minutes. Fill as desired. Repeat with a second pancake, heating 1 teaspoon of oil each time and making sure to stir the batter with each batch.



You should get 6 pancakes in all, but this amount may vary slightly.




Time for dessert:
the final frontier to any meal worth its weight in gold. While most of us are fond of simple things, such as vanilla ice cream and apple pie, there’s more to sweet-toothed life than this!


By expertly using ingredients, such as zingy citrus and pomegranate molasses, a fantastic depth of flavor can be added to your favorite food cravings.



You know how a pinch of salt brings out the sweetness and balances out your muffins, pies, lemon curd and other similar treats? That’s the same concept here—only made more creative. Check the mouth watering desert below:)







Take your pick with the toppings, just don’t skip the beautiful golden syrup to add a little sweetness, tartness and flavor boost. You can replace the coconut milk with any unsweetened plain vegan yogurt you like.


If the results are too thick for your taste, you can thin them out with an unsweetened plain plant-based milk of choice. If you want the resulting smoothie to be thicker, use frozen mango and papaya.



Gluten-Free • In A Hurry • Oil-Free • Soy-Free YIELD: 2 servings, ⅓ cup syrup









¼ cup agave nectar


1 tbsp lemon juice


¼ tsp ground ginger


¼ tsp ground turmeric





6 oz mango flesh, chopped

6 oz papaya flesh, chopped

1 frozen, peeled medium banana

½ cup unsweetened canned coconut milk or coconut cream

Juice from 1 lime (2 tbsp)

Toppings: Super seed and sprouted grain blend, chia seeds, hemp seeds, granola, fresh fruit, toasted unsweetened coconut flakes, cacao nibs



To make the syrup, stir together the agave, lemon juice, ginger and turmeric in a small mason jar. Cover and let stand while preparing the bowls. The syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks. Stir again before use.


To make the bowls, place the mango, papaya, banana, coconut milk and lime juice in a blender. Blend until

perfectly smooth and combined. Transfer to two bowls. Drizzle with syrup to taste, and cover with your toppings

of choice. Serve immediately!

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Take Away Message


The recipes available helps to create dishes with well-rounded flavors and depth. It helps demonstrate once again that there’s nothing to be missed when following— and enjoying!—a vegan and healthy lifestyle.


There’s more than one way to go for spiciness! We’re not only looking for piquant flavors here, but also for pungent, aromatic and zesty wonders. These recipes are entirely customizable to your own tastes and needs. Don’t be afraid to get creative and make them your own. Go forth and be bold in the kitchen!



Thank you for reading and if you do have any comments or questions, please leave below and I’ll be sure to help you out!


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