Favorite vegan recipes?

I love to make ratatouille! My recipe for it is pretty easy too.

*Rainbow Ratatouille

1 eggplant, cubed, salted, and drained

3 zucchinis or yellow summer squashes (I recommend mixing and matching), roughly chopped

1 purple onion, diced

1 green bell pepper, diced

1 orange or small red bell pepper, diced

2 tomatoes, chopped

2-3 cloves garlic, minced

1 can crushed tomatoes undrained

1 cup of water

2 tsp herbs de Provence (or Italian seasoning)

Olive oil

Salt and pepper to taste

1. Sautee each of the first seven ingredients in olive oil to get a little color on them. Add them all to one bowl as you finish, giving their flavors a chance to merge.
2. Add them all back into the pot, along with another two TBs of olive oil, the herbs, the crushed tomatoes, and if necessary the water. Bring to a boil, then simmer until it reaches a nice stew-like consistency-- perhaps half an hour to forty minutes.
3. Serve over... damn, it's good on a lot of things, but if I was going with a vegan option I'd suggest polenta. You could even complete the rainbow by getting blue corn, if you like. It's better the second day, like many stews.

I'm (semi-)vegetarian, and I've been collecting recipes for the same reason as you, OP! I've been watching Binging with Babish and many of his recipes are very easy to turn vegan, if you look up a vegan substitute chart.

I also picked up a cheap slow cooker recently and I've been trying some slow cooker recipes, and they've turned out great! It's very easy to make a cream of tomato soup in a slow cooker, since with a blender you can make vegan cream by mixing 2/3 rice/oat/wtv milk with 1/3 vegan butter/margarine. Chillis are amazing too.

If you're not used to cooking, try turning easy and popular dishes vegan through substitutes. Once you feel comfortable, go pick up a recipe book, since they tend to have much better recipes than online sources.

Oh, and here's a recipe for stuffed zucchini boats:
2 Zucchinis
8oz soy mince
1/4 onion, diced
1 tomato, diced
1 clove garlic
1/2 cup vegan mozzarella (or any other melty) cheese
1tbsp parsley
Salt, pepper, italian seasoning
1/8 cup breadcrumbs (optional)
Tomato sauce (optional)

* Cut stems off zucchini, hollow out middle and set aside.
* Fry garlic, add soy mince and onion and fry some more, add tomatoes. Add salt, pepper, italian seasoning. Add some tomato sauce if you want.
* Drain all liquid if it exists! Stuff zucchinis, top with cheese/parsley(/breadcrumb) mix.
* Bake at 400F/200C for 20 minutes.
* Let cool and serve!

I make a pretty awesome chickpea/coconut curry. Recipe:

Spice Mix

• 1 1/2 teaspoons whole cumin seeds, toasted
• 1 1/2 teaspoons coriander seeds, toasted
• 1 whole star anise, toasted
• 2 cloves
• 1/2 teaspoon black peppercorns, toasted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1 blade mace
• 1/2 teaspoon ground turmeric
• 1 black or green cardamom pod

For the Curry

• 3 tablespoons vegetable oil, butter, or ghee
• 1 small onion, finely minced (about 1 cup)
• 4 cloves garlic, grated on the medium holes of a box grater
• 1 tablespoon fresh ginger, grated on the medium holes of a box grater
• 1 small red or green chili, finely chopped
• 1/4 teaspoon cayenne pepper
• 1/2 cup cashew nuts
• 1 (14-ounce) can coconut milk
• 2 (14-ounce) cans chickpeas, drained and rinsed
• 1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
• Kosher salt
• 1/4 cup fresh juice from 3 to 4 limes
• 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped

Directions

1. Combine cumin, coriander, star anise, cloves, peppercorns, cinnamon, nutmeg, mace, turmeric, and cardamom in a spice grinder and grind to a fine powder. Set aside.
2. Heat oil, butter, or ghee in a large saucepan over medium-high heat until melted (or until oil is shimmering). Add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan.
3. Transfer mixture to blender and starting a low speed, slowly increase speed to maximum. Blend until smooth, about 30 seconds. Return mixture to pot. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in half of cilantro.
4. Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, basmati rice pilaf, grilled naan, and cilantro chutney, as desired.

Thug Kitchen (NSFW language) has some vegan recipes that are absolutely delicious, though they sometimes involve for more ingredients and effort than I feel like throwing at them. I'm not vegan myself, but if I cook for someone who is, I turn to Thug Kitchen.

It's a broad topic - is there anything in particular you like (cuisine or ingredient-wise) or don't like? I always keep the ingredients for Isa's chickpea cutlets in my pantry - it's my go-to recipe for when I can't think of anything else, or I haven't been to the store recently. It's a bit time-consuming, but delicious.

I'm not vegan or vegetarian but word on the street is Carla Lee's nut burgers/tacos/nuggets etc. are pretty good.

P.S. what the hell is that bee cursor on the nutburger website?

You're in luck because Kenji J. Lopez-Alt, one of the best contributors to the Serious Eats website, has applied the analytical prowess of his Food Lab series to vegan dishes going on 5 years. I highly recommend the Vegan Experience recipes and articles.

The dish I turn to most often (because I like it and it's easy) is a recipe for Sloppy Giuseppe I found on a website somewhere and adapted.

You take a small onion, maybe a quarter of a sweet/bell pepper and dice them up. Fry them in a pan with a little olive oil, half a teaspoon of cumin, similar amount of paprika, some chilli powder, pepper and salt. Once browned, add in a tin of chopped tomatoes and some cooked lentils (I cook mine from dried in about 20-30 minutes: unlike beans there's no need to presoak many lentils). Add in a couple of capfuls* of liquid smoke and you're pretty much done. Serve on some buttered bread.

* cap of the bottle, not the one on your head.

I like stir-fry. I usually get whatever veggie is on sale or looks extra fresh, some nuts like cashews and pistachios, and soy sauce.

Chana Masala -- it's delicious, cheap and easy to make