6 Delicious Vegan Recipes Using Mint
Mint is one of those incredibly versatile herbs that most of us don't think about very often but consume in some form or another on a daily basis.
Vitamins (A, C, and B2), as well as minerals like manganese, copper, iron, potassium, and calcium, are abundant in this refreshing herb. Mint has become a common ingredient in toothpastes, gums, breath fresheners, and other oral care and dental hygiene products. It was originally used as a medicinal herb to treat stomach aches, chest pains, and a variety of other ailments.
But mint is capable of so much more! Fresh mint can be used to garnish drinks, desserts, and cooked dishes, as well as in sauces, curries, baked goods, marinades, salads, and various other dishes.
The best part is that fresh mint is available all year and is especially plentiful during the summer. Here are some delicious recipes infused with cooling and refreshing properties!
So let's learn some delicious vegan recipes using mint.
Health Benefits Of Mint Leaves
Mint leaves are high in antioxidants and phytonutrients, as well as vitamin A, C, and B-complex vitamins, phosphorus, calcium, and antibacterial capabilities. It is high in iron, potassium, and manganese, which help increase hemoglobin levels and cognitive function. Mint leaves are low in calories and have a small quantity of protein and fat, so you may simply incorporate them into your weight loss diet.
Mint has been scientifically demonstrated to have numerous health advantages. Here are a few of the most effective methods to use mint to keep your body healthy.
1. Improves Digestive Issues
Mint leaves are well-known as a delectable appetizer. It stimulates digestive enzymes, which helps to support the digestive system. Mint oil is antiseptic and antimicrobial, thus it can help with indigestion, stomach infections, and other issues. The presence of methanol makes it an anti-spasmodic treatment.
2. Improves Oral Hygiene
What will you do after finishing your garlic soup? Put some chewing gum in your mouth. However, chew mint leaves next time to get rid of the strong odour. Because mint leaves have germicidal characteristics, they can help freshen your breath quickly. Mint leaf extract can aid in the removal of plaque from teeth. Menthol toothpaste, mouthwash, or chewing gums help stop bacteria from growing in your mouth and keep your mouth clean.
3. Improves Brain Power
Mint leaves have a calming effect on the nervous system. In studies, mint consumption has been linked to improved alertness and cognitive functions. Mint leaves have been shown to improve memory and mental acuity.
4. Boosts Immunity
Mint is high in vitamins and antioxidants, which help to boost your immune system. These plant-based vitamins aid in the protection of your cells. Mint leaves can also stop tumours from forming by blocking certain enzymes.
5. Beats Stress & Depression
Mint is a critical ingredient in aromatherapy. Its powerful and energizing scent may aid in stress relief and mental rejuvenation. Your mind is quickly relaxed when you inhale the perfume of mint. Add mint to your tea for quick stress and depression relief, use mint extract in a vaporizer, or take a mint bath.
6. Helps To Reduce Breastfeeding Pain
Sore and cracked nipples are prevalent among breastfeeding women, making breastfeeding uncomfortable and challenging. According to research, applying mint essential oil relieves discomfort and heals inflammation and damaged nipples.
7. Helps In Weight Loss
Mint leaves are crucial for decreasing weight in a healthy manner. Mint leaves aid weight loss by promoting digestion and increasing metabolism. Mint tea is a delightful, calorie-free beverage that can help you lose weight.
Mint has been used for centuries to cure skin issues such as acne and scars. Mint leaves have significant antibacterial, antifungal, and anti-inflammatory qualities that help cure acne and reduce inflammation and redness associated with breakouts. Mint leaves are abundant in salicylic acid and vitamin A, which regulate sebum oil release in the skin.
9. Improves Hair Health
Mint leaf extract is high in carotene and antioxidants, which help to promote hair growth and prevent hair loss. Mint leaves are used to prevent dandruff, head lice, and other infections due to their antibacterial and antifungal characteristics. Apply a paste of mint leaves and lemon juice to the hair scalp and keep it on for 30-40 minutes before rinsing thoroughly.
10. Help To Ease Morning Sickness
Mint is a good anti-nausea treatment. It can also be used to relieve nausea associated with morning sickness.
11. Helps Ease Allergies
Mint has 53 different chemicals with anti-allergic capabilities, according to recent studies conducted in 2019. This suggests that ingesting mint can aid in the treatment of many allergies to some extent.
12. Helps Reduce The Symptoms Of Asthma
The chemicals in mint are more beneficial than the standard drug dexamethasone in treating asthmatic symptoms, according to a clinical study conducted on rats in 2019. Mint may have similar effects on people, according to one study. As a result, ingesting mint may help to alleviate asthma symptoms to some extent.
High In Nutritional Content
According to the nutritional data for spearmint, often known as mint, it can deliver a suitable dosage of balanced nutrients. Two tablespoons of mint contain:
- Protein: 0.4 grams
- Carbs: 0.9 grams
- Dietary fibre: 0.8 grams
- Vitamin C: 1.5 milligrams
- Calcium: 22.4 milligrams
- Phosphorus: 6.8 milligrams
- Potassium: 51.5 milligrams
Delicious Vegan Recipes With Mint
1. Creamy Vegan Pasta With Peas And Mint
For a nutritious midweek dinner, make this creamy vegan pasta with peas and mint in under 30 minutes. Serve with tasty vegan parmesan cheese!
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 4
Ingredients For The Pasta:
- Package spirals pasta: 1- 8 oz
- Olive oil: 1 tablespoon
- Shallot minced: 3 tablespoons
- Garlic minced: 1 clove
- Almond milk unflavoured and unsweetened: 1 cup
- Vegetable broth: ¼ cup
- Cornstarch: 1 tablespoon
- Water: 1 tablespoon
- Peas fresh or frozen: 1 cup
- Chopped fresh mint leaves: ¼ cup
- Chopped fresh parsley: ⅓ cup
- Lemon juice: 1 tablespoon
- Sea salt and ground black pepper to taste
Ingredients For The Vegan Parmesan
- Unsalted pistachios: ⅔ cup
- Nutritional yeast: ⅓ cup
- Garlic powder: ½ teaspoon
- Sea salt: ¼ teaspoon
- Ground black pepper: ¼ teaspoon
- In a medium saucepan, add water and a large pinch of salt. Bring the water to a boil, then add 1 bag of pasta. Drain and set aside after 5 minutes of cooking. In the meantime, heat the olive oil in a big skillet. Cook for 1 minute after adding the shallots.
- Cook for another minute after adding the garlic. Bring the milk and broth to a boil, then reduce to low heat. In a mixing dish, combine the water and cornstarch. Cook for another 1-2 minutes, or until thickened, in the skillet with the almond milk. Reduce the heat to low and stir in the peas and noodles.
- Toss the spaghetti in the sauce thoroughly. Remove the pan from the heat and stir in the mint, parsley, lemon juice, salt, and pepper.
- To prepare the parmesan, blend all ingredients into a food processor until they resemble bread crumbs.
- To serve, divide the spaghetti into dishes and sprinkle with vegan parmesan cheese.
2. Easy Vegan Pea and Mint Soup
This healthy vegan pea and mint soup is gluten-free and high in protein. It's ideal for a quick and easy light lunch or starter.
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4
- Olive oil: 1 tablespoon
- Onions, roughly chopped: 2
- Garlic, roughly chopped: 3 large cloves
- Peas (fresh or frozen): 800 g
- Fresh mint leaves: 30 g
- Vegan stock: 1 litre
- Nutritional yeast (optional): 2 tablespoons
- Salt and pepper to taste
- In a large saucepan over low/medium heat, heat the oil. Cook, occasionally stirring, for 7-8 minutes after adding the chopped onion. It's best if the onion is tender and translucent rather than brown.
- When the onion is tender, add the garlic and simmer for a few minutes more. Season with salt and pepper to taste.
- The peas, mint leaves, vegan stock, and nutritional yeast are added. Stir thoroughly, reduce to low heat, and cook for 8 to 10 minutes.
- After 8-10 minutes, turn off the heat and transfer the soup to a blender. Blend until completely smooth. Depending on the size of your blender, you may need to do this in batches. Season to taste, re-blender if required, and serve.
3. Creamy Vegan Mint Brownie Ice Cream
It's made from cashews, so it's super creamy and thick. Thanks to the coconut milk, it has a silky feel, which goes well with the fresh mint.
Prep time: 55 minutes | Prep time: 20 minutes | Total time: 1 hour 15 minutes | Servings: 8
Ingredients For The Ice Cream
- Fresh mint: ½ cup
- Raw cashews: 1½ cups
- Full-fat coconut milk: 1 14-ounce
- Peppermint extract:
- Cane sugar: ¼ cup
- Agave nectar or maple syrup: ¼ cups
- Coconut oil: 3 tablespoons
- Vanilla extract: 1 teaspoon
Ingredients For The Raw Brownie
- Dates: 1 cup, packed
- Raw walnuts: 1¼ cups
- Cacao OR cocoa powder: ⅓ cup
- The night before, chill your churning bowl in the freezer. Soak your cashews overnight, or at least for 4-6 hours before mixing. Half of the fresh mint leaves should be steeped in coconut milk when you're ready to make ice cream. In a small saucepan, bring the coconut milk to a low simmer and add the mint leaves.
- Puncture the mint with a wooden spoon or muddler to allow it to permeate the coconut milk. Keep it on low for 15 minutes, then turn off the heat and set it aside to cool. After the coconut milk has cooled, filter off the mint leaves with a fine mesh strainer and pour them straight into a blender.
- Blend in the other ingredients, including the drained cashews and the remaining fresh mint (vanilla essence is optional), until creamy and smooth, about 3-4 minutes (use the “liquify option” if you have it). Adjust the sweetness and mintiness as needed.
- Fill your refrigerated ice cream machine bowl halfway with the ingredients and churn according to the manufacturer's recommendations until entirely chilled, around 45 minutes. It should have the consistency of thick, soft-serve ice cream.
- Prepare your raw brownie while the ice cream is churning by crushing dates in a food processor until little parts remain — it will most likely form into a ball. Remove the item and place it away. Process until little chunks of nuts remain, then add dates and cocoa or cacao powder and process until thoroughly blended.
- Form into a “brick” shape with your hands on a piece of plastic wrap or parchment paper. Chill in the freezer.
- Break off chunks of the brownie and stir them into the ice cream once it's finished churning. About 3/4 of my brownie was used.
- Transfer the ice cream to a freezer-safe container, wrap it in plastic wrap, and place it in the freezer for at least 6 hours, ideally overnight. It can be frozen for up to one week, but it tastes best when it's fresh. Allow thawing on the counter for 10-15 minutes before serving to soften.
4. Curried Chickpeas With Mint And Cilantro Chutney
One of my favourite dinner recipes is this pot of curried chickpeas. A delightful tart mint and cilantro chutney complement this vegan dish. It just takes approximately 35 minutes to put everything together!
Prep time: 10 minutes | Cook time: 25 minutes | Servings: 8
Ingredients For The Mint And Cilantro Chutney
- Cilantro leaves: 2 cups
- Mint leaves: 2 cups
- Garlic: 3 cloves
- Minced ginger: 1½ tablespoons
- Serrano pepper or green chilli: 1
- Nature’s Intent Apple Cider Vinegar: ¼ cup
- Maple syrup: 3 tablespoons
- Kosher salt: 1 teaspoon
Ingredients For The Chickpeas
- Olive oil: 2 tablespoons
- Onion, diced: 1 medium
- Kosher salt divided: 1½ teaspoons
- Garlic, minced: 3 cloves
- Minced ginger: 1 tablespoon
- Carrot, peeled and diced: 1 large
- Ground coriander: 2 teaspoons
- Ground cumin: 1 teaspoon
- Ground turmeric: ½ teaspoon
- Diced tomatoes: ⅔ cup
- Chickpeas: 2 cans
- Whole fat coconut milk: ¼ cup
- Organic Apple Cider Vinegar, optional: 2 tablespoons
- In a food processor, combine all of the chutney ingredients. Blend until all of the ingredients have been thoroughly combined. Cover the chutney in a small bowl with plastic wrap. Allow it to cool while you prepare the chickpeas. Heat the olive oil over medium heat in a heavy-bottomed pot or a large sauté pan. Cook for 5 minutes, occasionally stirring, after adding the diced onion.
- Cook for 1 minute with ½ teaspoon salt, minced garlic, ginger, and serrano pepper. Cook for another 3 minutes after adding the carrots. Stir in the remaining teaspoon of salt and the coriander, cumin, and turmeric to coat the veggies in the spices. Stir in the diced tomatoes and chickpeas. One cup of water from the can (reserved).
- Don't worry if you forgot to save the water from the can. It's also possible to use water straight from the tap. Increase the heat to medium-high.
- Toss the liquids in a pot and bring to a boil. Reduce the heat to medium-low and allow the chickpeas simmer for 15 minutes, partially covered with a lid. Stir in the coconut milk and, if using, the Nature's Intent Apple Cider Vinegar. Allow the chickpeas to cool before tasting them. If required, season with additional salt.
- Serve the chickpeas with the mint and cilantro chutney and cooked basmati rice. Chutney can be stored in the refrigerator for up to 5 days.
5. Vegan Mint Chocolate Fudge
Vegan Thin Mint Chocolate Fudge inspired by Girl Scout Thin Mints Cookies! This cake is rich, chocolatey, dense, and fudgy without extra oil or dairy. The ultimate decadent vegan chocolate dessert made with natural foods!
Prep time: 10-15 minutes | Cook time: 0 minutes | Freeze time: 4-8 hours | Servings: 10 pieces
- Low fat coconut milk: ¼ cup
- Creamy almond butter or cashew butter: ½ cup
- Pure maple syrup: ¾ cup
- Vanilla extract: 1 teaspoon
- Mint extract: ¼ teaspoon
- Unsweetened cocoa powder: ½ cup
- Fine sea salt: ⅛ teaspoon
- Liquid melted coconut butter: 2 tablespoons
- Chopped nuts of choice: ¼ cup
- Optional: chopped fresh mint for garnish
- Before you begin, ensure that all of your ingredients are at room temperature so that the coconut butter does not solidify when combined with the other components. Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper that hangs over the sides. In a medium mixing bowl, combine the coconut milk, almond butter, syrup, and extracts. When measuring the mint extract, be careful not to overdo it since too much can easily convert this from minty to toothpaste-like!
- After that, thoroughly combine the cacao powder and salt. Melt the coconut butter until it is entirely liquid, measure ¼ cup + 2 teaspoons and combine with the rest of the ingredients. Mix thoroughly. Stir in the chopped nuts thoroughly.
- Pour into the prepared pan and evenly distribute. If desired, garnish with fresh mint.
- To be entirely solid, freeze for 4-8 hours, ideally overnight. There's no need to wait for it to defrost; it'll be fantastic and fudgey right away when you take it out of the freezer!
- Slice into bars and keep in a ziplock bag or foil for storage. They will soon soften after being removed, so don't keep them out too long.
6. Vegan Mint Chocolate Chip Ice Cream
You can make vegan mint chocolate chip ice cream with only four simple ingredients! This delicious ice cream is both creamy and straightforward to make. You don't need an ice cream maker because it's no-churn!
Prep time: 20 minutes | Cook time: 0 minutes | Freezing time: 4 hours | Servings: 14
- Dairy-free whipping cream, or thick scoopable coconut cream, chilled overnight: 500 g
- Dairy-free sweetened condensed milk, soy, coconut or oat: 320g
- Fresh mint leaves, to taste: 1 cup (or peppermint extract: 3 teaspoons)
- Fresh spinach leaves: 1 cup (or green food colouring, as needed)
- Finely chopped vegan chocolate or chocolate chips: 200 g
Method If Using Fresh Mint And Spinach Leaves (my preference)
- In a tall jug, combine ½ cup (120g) of whipping cream, all of the mint, and all of the spinach leaves. Using a stick blender, blend until the mixture is as fine as possible, with no leave lumps.
- This stage can also be done using a stand blender, albeit it may be challenging to blend such a small amount. Sieve the creamy green mixture into a basin if desired, forcing as much liquid as possible. Remove the remaining pulp and toss it out. Use the creamy green mixture with the pulp instead.
- Toss the remaining green paste with all of the condensed milk. If desired, add vanilla essence and salt. Mix until everything is well blended.
Method If Using Peppermint Extract And Green Food Colouring
- Add peppermint extract and green food colouring directly into the can of condensed milk. If used, season with salt and vanilla flavor. Mix until everything is well blended.
Method To Make The Vegan Mint Chocolate Chip Ice Cream
- In a large mixing bowl or stand mixer, combine the dairy-free whipping cream (or thick coconut cream). Whip until you have soft peaks.
- Toss the whipped cream with the condensed milk mixture. Gently fold the ingredients together with a spatula.
- Fold in the chocolate until it is evenly distributed across the bowl.
- Fill a freezer-safe tin or container halfway with mint ice cream. I baked the bread in an 8-inch loaf pan. Finish by sprinkling the leftover chocolate on top of the ice cream. Freeze the ice cream for 4 hours or until it is firm to the touch. Serve and have fun!
- The ice cream is always ready to eat right out of the freezer. If the ice cream is too firm, thaw it at room temperature for 10 minutes until scoopable.
Mint plant comes in a variety of types. Mint plants spread quickly, so most gardeners grow them in containers. They can become invasive and take over a garden if planted directly into the ground. Don’t miss trying these vegan recipes using mint; let us know your opinion.
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