9 Insanely Delicious Vegan Recipes to Make for Your Non Vegan Friends ...

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If you’re vegan or vegetarian, chances are that getting omnivores to try some of your vegan recipes may pose a bit of a challenge.

Or, perhaps you’re considering eating more plant foods, and even trying to transition to a vegan or vegetarian diet yourself.

Either way, I can promise you that certain vegan recipes out there are anything but boring!

In fact, I find vegan foods are so much easier to make satisfying because they’re straight from nature and taste so fresh.

Full of nutrients, enzymes, flavor and energizing properties, plant foods don’t only satisfy your body, but also your taste buds.

There are some vegan recipes that stand out more than others though.

I pulled together my top 9 favorite vegan recipes that I think make perfect dishes to make for someone new to the lifestyle, or perhaps for yourself.

Enjoy!

1. Roasted Sweet Potatoes with Cranberries, Quinoa, Kale, and Pecans

Roasted Sweet Potatoes with Cranberries, Quinoa, Kale, and Pecans

This recipe has just the right amount of savory and sweet, making it one of the best vegan recipes to introduce to people who are new to eating all plant foods.

Since people new to this lifestyle assume that it is unsatisfying and boring, recipes like this one are great to prove them wrong.

Plus, this dish contains all main macronutrients from protein, complex carbs and healthy fats.

That is also important for introducing people to vegan food, because when combined, these macronutrients satisfy the body sooner and don’t leave you wanting more.

This dish is also gorgeous, and anything that appeals to someone’s eye makes them more likely to eat it!

Serves: 4

Ingredients:

3 medium shallots

1 1/2 pounds sweet potatoes

olive oil

salt and pepper

1/2 teaspoon dried oregano

6 large kale leaves, washed and dried

1/3 cup pecans

1/3 cup unsweetened dried cranberries (or raisins)

½ cup prepared steamed quinoa

Directions:

Before making this dish, have the ½ of cup quinoa cooked over the stove and already cooled so it will be ready to use when serving the dish.

Preheat the oven to 425 degrees F.

Peel the sweet potatoes and cut them into 1/2-inch dice and transfer to a large bowl.

Cut the shallot halves into thin slices and add to the bowl along with the oregano.

Season with salt and pepper, drizzle about 1 tablespoon of olive oil over the sweet potato mixture and toss to coat.

Spread the mixture in a single layer on an oiled rimmed baking sheet and bake for 30 minutes or until the potatoes are tender and lightly browned, turning once about halfway through.

Roll the kale leaves into a tight roll and cut crosswise into thin ribbons.

Transfer to a bowl, drizzle with a little olive oil and season with salt and pepper.

Spread the kale on an oiled baking sheet and place in the oven when the sweet potatoes are about halfway done roasting until the kale is crisp and lightly browned, about 15 minutes.

To serve, transfer the sweet potatoes to a bowl, add the nuts, cranberries, prepared quinoa and kale and sprinkle with a few grinds of black pepper.

Toss gently to combine.

Serve hot.

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