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Healthy Recipes using Vegan Sriracha

Vegan Sriracha Quinoa Bowl

A nourishing bowl packed with protein-rich quinoa, fresh veggies, and a spicy vegan sriracha dressing for a zesty kick.

Ingredients
  • 1 cup cooked quinoa
  • 1/2 cup black beans, rinsed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 2 tablespoons vegan sriracha
  • 1 tablespoon lime juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, and avocado.
  2. In a small bowl, whisk together vegan sriracha, lime juice, salt, and pepper.
  3. Drizzle the dressing over the quinoa mixture and toss gently to combine.

Sriracha Roasted Chickpeas

Crispy roasted chickpeas coated in a spicy vegan sriracha glaze, perfect as a healthy snack or salad topper.

Ingredients
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons vegan sriracha
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt to taste
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the chickpeas with olive oil, vegan sriracha, garlic powder, smoked paprika, and salt.
  3. Spread the chickpeas on a baking sheet and roast for 25-30 minutes until crispy, stirring halfway through.

Vegan Sriracha Tofu Stir-Fry

A colorful stir-fry featuring marinated tofu and seasonal vegetables, all tossed in a spicy vegan sriracha sauce.

Ingredients
  • 1 block firm tofu, cubed
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • 3 tablespoons soy sauce
  • 2 tablespoons vegan sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 green onions, sliced
Instructions
  1. In a bowl, mix soy sauce, vegan sriracha, sesame oil, and cornstarch to create a marinade.
  2. Marinate the tofu cubes for at least 15 minutes, then stir-fry in a hot pan until golden brown.
  3. Add mixed vegetables and stir-fry for another 5-7 minutes, then serve topped with green onions.

Spicy Sriracha Avocado Toast

A simple yet delicious avocado toast topped with vegan sriracha for an extra kick, perfect for breakfast or a snack.

Ingredients
  • 2 slices whole-grain bread
  • 1 ripe avocado
  • 2 tablespoons vegan sriracha
  • Salt and pepper to taste
  • Optional toppings: sliced radishes, sesame seeds
Instructions
  1. Toast the whole-grain bread until golden brown.
  2. In a bowl, mash the avocado with salt and pepper, then spread it evenly on the toasted bread.
  3. Drizzle vegan sriracha on top and add optional toppings if desired.

Sriracha Cauliflower Wings

Crispy baked cauliflower wings tossed in a spicy vegan sriracha sauce, perfect for game day or a fun appetizer.

Ingredients
  • 1 head cauliflower, cut into florets
  • 1 cup almond milk
  • 1 cup flour
  • 1 tablespoon garlic powder
  • 1/2 cup vegan sriracha
  • 1 tablespoon maple syrup
  • Salt to taste
Instructions
  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix almond milk, flour, garlic powder, and salt to create a batter.
  3. Dip cauliflower florets into the batter, place them on the baking sheet, and bake for 20 minutes. Toss with a mixture of vegan sriracha and maple syrup, then bake for another 10 minutes.

Sriracha Sweet Potato and Black Bean Tacos

Flavorful tacos filled with roasted sweet potatoes, black beans, and a spicy vegan sriracha sauce, served in corn tortillas.

Ingredients
  • 2 medium sweet potatoes, diced
  • 1 can black beans, rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons vegan sriracha
  • 1 teaspoon cumin
  • Corn tortillas
  • Fresh cilantro for garnish
Instructions
  1. Preheat the oven to 425°F (220°C) and toss sweet potatoes with olive oil, cumin, and salt, then roast for 25 minutes.
  2. In a bowl, mix black beans with vegan sriracha.
  3. Assemble tacos by filling corn tortillas with roasted sweet potatoes and black bean mixture, garnishing with fresh cilantro.

Sriracha Zucchini Noodles

A light and refreshing dish featuring spiralized zucchini tossed in a spicy vegan sriracha sauce and topped with sesame seeds.

Ingredients
  • 2 medium zucchinis, spiralized
  • 2 tablespoons vegan sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • Chopped scallions for garnish
Instructions
  1. In a pan, heat sesame oil and add spiralized zucchini, cooking for 2-3 minutes until slightly softened.
  2. In a small bowl, mix vegan sriracha and soy sauce, then pour over the zucchini noodles.
  3. Toss to combine and serve topped with sesame seeds and chopped scallions.

Vegan Sriracha Hummus

A creamy and spicy hummus made with chickpeas and vegan sriracha, perfect for dipping veggies or spreading on sandwiches.

Ingredients
  • 1 can chickpeas, drained
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons vegan sriracha
  • 2 tablespoons olive oil
  • 1 garlic clove
  • Salt to taste
Instructions
  1. In a food processor, combine chickpeas, tahini, lemon juice, vegan sriracha, olive oil, garlic, and salt.
  2. Blend until smooth, adding water as needed to reach desired consistency.
  3. Serve with fresh veggies or whole grain pita chips.

Sriracha Mango Salad

A vibrant salad featuring fresh mango, mixed greens, and a zesty vegan sriracha dressing for a refreshing meal.

Ingredients
  • 2 cups mixed greens
  • 1 ripe mango, diced
  • 1/2 red bell pepper, sliced
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons vegan sriracha
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • Salt to taste
Instructions
  1. In a large bowl, combine mixed greens, mango, red bell pepper, and red onion.
  2. In a small bowl, whisk together vegan sriracha, olive oil, lime juice, and salt.
  3. Drizzle the dressing over the salad and toss gently to combine.