Easy Vegan Recipes for a Full Day of Deliciousness! From Sunrise to Sweet Cravings

Delicious, nutritious, compassionate cuisine 

Plant-based living has gained significant popularity in recent times. It promotes the value of nature and condemns any form of cruelty or exploitation towards animals.

Vegan cuisine surpasses the mere abstinence from meat consumption; it is rooted in a philosophy that upholds respect for all species cohabiting on our planet. Consequently, vegans have had to create innovative recipes that allow them to relish food just as much as non-vegans do. 

Vegan cooking involves the consumption of vegetables, fruits, legumes, seaweed, seeds, and nuts. Despite common misconceptions, these ingredients offer an extensive array of culinary possibilities.

Addressing the deficiency of animal protein can be compensated by combining legumes with grains, thus fulfilling the body’s need for the 8 essential amino acids required for proper functioning. For instance, a combination of lentils and rice provides an excellent solution in this regard.

What matters most is that you refer to reliable sources that align with your principles and objectives of maintaining a vegan diet. That is why our selection of books has been meticulously curated, serving as a valuable resource, especially for those who are new to this dietary style.

Plant-Based Salads

There is nothing quite like a satisfying plant-based salad for breakfast or as an accompaniment to a main course at lunch; either way, it is a rich source of nourishment for the body, and they are usually quite delightful.

Have you ever tried Caesar salad? It’s so tasty that many meat eaters appreciate it and pair it with their recipes. 

Salads, because of their great nutritional value, are a cornerstone of vegan diets.

They come in a variety of flavors and are simple to create. Here are two such examples: Vegan Russian Salad, Vegan Cobb Salad, Vegan Greek Salad, Ranch Potato Salad, Vegan Chinese Salad, Zucchini Salad with Avocado, and many more…

Breakfast is one of the most important meals for human beings, so much so that many nutritionists recommend eating like a king at breakfast, and if possible, better than at lunch and dinner. This is because it follows an overnight fast, where the body eliminates toxins during the dawn and prepares to receive new nutrients.

BREAKFAST 

carrot muffin

Carrot Muffins 

Makes 1 dozen 

•   1 cup whole-wheat flour 

•   1 cup oats or wheat bran 

•   1 tablespoon cornstarch 

•   2 teaspoons baking powder 

•   1 teaspoon allspice 

• ½ teaspoon ground cinnamon 

•   ½ teaspoon salt 

•   1 cup raw carrots, grated 

•   1 cup water 

•   1/3 cup sugar or maple syrup 

•   ¼ cup mild-flavored oil or vegan butter, melted 

1. Preheat the oven to 375°F. 

2. In a large mixing bowl, combine flour, oats or bran, cornstarch, baking powder, allspice, cinnamon, and salt. Toss in the grated carrots. Add the water, sugar or maple syrup, and oil or butter, and mix gently. 

3. Spoon the batter into a lightly oiled or lined muffin pan, so each tin is about two-thirds full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to cool in pan for 5 minutes before transferring to a baking rack. 

fluffy pancake vegan

Fluffy Pancakes 

Serves 4 

•   1 ½ cups all-purpose flour 

•   1 tablespoon baking powder 

•   1 tablespoon sugar 

•   ¼ teaspoon salt 

•   2 ½ cups dairy-free milk 

• 2 tablespoons vegetable oil 

1. Heat a non-stick skillet over medium heat until a drop of water gently sizzles and pops. 2. Mix together the dry ingredients in a large bowl. Whisk in the wet ingredients, being 

careful not to over-mix. If there are lumps, allow the batter to sit for a minute so it can break down. 

3. Fill a quarter cup and pour the batter onto the skillet. Cook over medium heat. Flip when the edges begin to dry and bubbles on the top start to pop. 

4. Cook for another 1-2 minutes and serve with vegan butter, maple syrup, agave syrup, or fresh fruit. 

vegan sandwiches

Savory Breakfast Sandwiches 

Makes 4 sandwiches 

•   ¼ cup apple cider vinegar 

•   3 tablespoons soy sauce 

•   ¼ cup olive oil 

•   1 ½ teaspoons black pepper, divided 

•   1 14-ounce package of firm tofu, drained and cut crosswise into 8 slices 

•   1 large onion, chopped 

•   4 cloves garlic, chopped 

•   8 ounces button mushrooms, sliced 

•   1 medium tomato, chopped 

•   2 cups baby spinach leaves 

•   ½ teaspoon dried thyme 

•   1 teaspoon salt 

•   Vegan butter (optional) 

•   4 English muffins, toasted 

1. Preheat oven to 450oF. 

2. In a shallow baking dish, mix together the vinegar, soy sauce, olive oil, and ½ teaspoon of black pepper with a whisk. Place tofu slices in a single layer in the dish, then turn over to coat on all sides. Allow tofu to marinate for 20 minutes, turning occasionally. 

3. Place the baking dish in the oven for 20 minutes. Flip tofu slices over and continue to bake for an additional 10-20 minutes until crispy and most of the liquid has been absorbed. 

4. Meanwhile, spray a large skillet with oil or cooking spray. Sauté onion and garlic over medium-high heat until the onion begins to soften. Add mushrooms and continue cooking until they begin to brown. Add tomato, spinach, thyme, salt, and remaining black pepper. Cook and stir until spinach is wilted and any liquid has evaporated, turning the heat to medium-low if the vegetables are browning too quickly. Adjust seasoning. 

5. To assemble sandwiches, spread vegan butter on English muffins if using. Then add 2 tablespoons of the cooked vegetables to the bottom half of each muffin. Top with 

2 slices of tofu and evenly distribute the remaining vegetables on top of the tofu slices on all 4 sandwiches. Cover with the other muffin halves and press down to help keep vegetables from spilling out. 

vegan french toast

Tofu French Toast

Makes 6-8 pieces 

•   8 ounces of silken tofu 

•   ½ cup dairy-free milk 

•   1 teaspoon agave or maple syrup 

•   ½ teaspoon cinnamon 

•   1 ripe banana 

•   Vegan butter or mild-flavored oil for cooking

•   6-8 slices of bread 

1. Heat a non-stick pan over medium heat. 

2. Blend the tofu, dairy-free milk, syrup, cinnamon, and banana on high until smooth. If too thick add a few tablespoons of extra dairy-free milk or water. Pour the coating mixture into a shallow dish and dip the bread into the mixture, thoroughly coating both sides. 

3. Melt a teaspoon of oil or vegan butter on the hot skillet, then add your soaked bread. 4. Cook for 2-3 minutes and flip to cook the other side once the edges begin to turn golden 

brown. Repeat with remaining bread. 

5. Serve with fresh fruit, powdered sugar, or maple syrup. 

New-To-You Food Guide 

Cheese 

Dairy-free cheeses are often made from nuts, soy, or tapioca. Nutritional yeast (see below) also adds a cheesy flavor to foods. 

Condiments 

Condiments, including butter, mayo, and sour cream, are available in veg-friendly forms. 

Milk, Yogurt, and Ice Cream 

Dairy-free products are made from almonds, coconut, flax, hemp, oats, rice, and soy. 

All are free of cholesterol. 

Nutritional Yeast 

This flaky, inactive yeast has a cheesy flavor. Try substituting for parmesan on top of pasta or pizza, or in any other food to which you’d like to add a cheesy taste. Fortified versions are packed with B vitamins, including vitamin B12, and other essential minerals. 

Seitan 

Made from wheat gluten, seitan is packed with protein and offers a meaty texture when cooked. Brands: Upton’s Naturals, West Soy. 

Tahini 

A calcium-rich, creamy, sesame seed paste often used in Middle Eastern cuisine. Tempeh 

Tempeh is a firm, fermented soybean product. It has a nutty flavor and can take the place of meat in a recipe. 

Tofu 

Made from soybeans, tofu is popular in vegetarian recipes because it is high in protein and calcium, and it easily absorbs flavors in a recipe. It comes in a white block that can be fried, sautéed, steamed, or used in smoothies. Check recipes to see whether you should use a firm or silken variety. 

TVP/Vegan Crumbles 

Textured Vegetable Protein (TVP) is a dried protein that must be soaked in liquid before adding to a recipe. Vegan crumbles can be used straight from the package. Both add a meaty texture to stew, chili, and pasta sauce. 

LUNCH

vegan BBQ sandwich

Barbecue Seitan Sandwiches

Serves 4 

•   1 tablespoon vegetable oil 

•   1 small onion, chopped 

•   1 package of seitan strips or chunks cut into strips 

•   1 cup vegan barbecue sauce 

•   ¼ cup water 

•   Hot sauce (optional) 

•   4 hamburger buns 

•   Suggested toppings: lettuce, tomato, green pepper, coleslaw, red onions 

1. Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté for 5-8 minutes, or until the onion is very soft. Add seitan, and cook until lightly browned, stirring often. 

2. Add the barbecue sauce and water and cook, stirring every 5 minutes, until the sauce has thickened and been absorbed by the seitan. Add hot sauce to taste if using. 

3. Toast the inside of the buns to prevent them from getting soggy, then spoon the seitan mixture onto the rolls and garnish. Serve hot. 

black bean soup

Black Bean Soup 

Serves 6-8 

  2 tablespoons olive oil 

•   1 onion, chopped 

•   3 cloves garlic, minced 

•   1 green bell pepper, chopped 

•   1 can diced tomatoes 

•   2 tablespoons white or apple cider vinegar 

•   1 teaspoon ground cumin 

•   1 teaspoon ground coriander

•   1 teaspoon smoked paprika

•   3-4 bay leaves 

•   Salt and pepper to taste 

•   6 cups black beans, cooked

•   2 cups vegetable broth 

•   ¼ cup fresh parsley 

1. In a large stockpot over medium-high heat, sauté the onion, garlic, and bell pepper in the olive oil until the onion begins to soften, about 5 minutes. 

2. Add the tomato, vinegar, cumin, coriander, paprika, bay leaves, salt, and pepper and cook for another 5 minutes. 

3. Add the beans and broth and reduce to a simmer. Cook for about 15 minutes, covered.

4. Remove bay leaves and serve garnished with parsley. 

vegan salad sandwich

Egg-Free Salad Sandwiches 

Makes 4 sandwiches 

•   1 12-ounce package of extra firm tofu 

•   ½ cup vegan mayonnaise 

•   2 teaspoons mustard 

•   1 teaspoon of lemon juice or apple cider vinegar 

•   1 teaspoon garlic powder 

•   ¼ teaspoon ground cumin 

•   1 celery stalk, diced 

•   1 small pickle, diced 

•   2 green onions, diced 

•   Salt and pepper to taste 

•   Indian Black Salt

•   Bread, tomato, lettuce, or other desired sandwich fixings 

1. Wrap the tofu in a paper towel, then a clean dish towel. Press by leaving between two heavy pots for about 10 minutes. Replace the soaked dish towel with another dry towel and press for another 5 minutes. Chop up the tofu into nonuniform chunks or cubes. 

2. Toss tofu in a bowl with vegan mayonnaise, mustard, lemon juice or vinegar, garlic powder, and cumin. Stir in the celery, pickle, and onions. Season with salt, pepper, and black salt if using. Use less salt if also using black salt, which adds a great eggy flavor. 

3. Toast bread before assembling your sandwiches and serve with your favorite fixings. 

DINNER 

vegan curry

Champion Chili 

Serves 8 

•   1 cup dry TVP or 1 package vegan crumbles (optional) 

•   1 tablespoon vegetable oil 

•   1 large onion, coarsely chopped 

•   1 28-ounce can of diced tomatoes 

•   1 small can of tomato paste 

•   1 jalapeño pepper, minced (optional) 

•   3 tablespoons chili powder (or more to taste) 

•   2 teaspoons ground cumin 

•   2 teaspoons garlic powder 

•   2 teaspoons Italian seasoning 

•   1 teaspoon salt 

•   Black pepper to taste 

•   ½ cup vegetable broth 

•   2 carrots, chopped 

•   1 bell pepper, chopped 

•   2 15-ounce cans of beans drained and rinsed (kidney, black, pinto, etc.), add a third can of beans if not    using vegan crumbles or TVP 

•   1 cup frozen corn 

•   1 zucchini, chopped 

1. If using TVP, start by heating a few teaspoons of vegetable oil in a large skillet. Add the TVP and toast over medium-high heat, stirring constantly for about 3 minutes. Toasting the TVP will give the texture a bit more of a bite and keep it from getting soggy. Bring 1 cup of water or vegetable broth to a boil and pour over the TVP. Set aside. 

2. In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and cook for about 2 minutes. Next add the diced tomatoes, tomato paste, jalapeño (if using), chili powder, ground cumin, garlic powder, Italian seasoning, salt, and pepper, and allow to cook for about 5 minutes. 

3. Add the broth, soaked TVP or vegan crumbles (if using), carrots, and bell pepper. Cover and turn down the heat. Simmer for 30 minutes. 

4. Add the beans, corn, and zucchini and simmer uncovered for an additional 30 minutes.

5. Adjust seasoning to taste and serve with rice or pasta and top with vegan sour cream, if desired. 

vegan lasagna

Lots of Layers Lasagna 

Serves 6-8 

•   1 14-ounce package of extra firm tofu 

•   1 tablespoon lemon juice or white vinegar 

•   1 teaspoon salt 

•   1 teaspoon garlic powder 

•   1 teaspoon Italian seasoning 

•   ¼ teaspoon ground nutmeg 

• 1 package vegan crumbles or 2 cups TVP 

•   2 cups vegetable broth, if using TVP 

•   1 tablespoon olive oil 

•   6 cups red marinara sauce 

•   1 12-ounce package of lasagna noodles 

•   8 ounces of raw spinach 

•   ½ cup vegan mozzarella shreds 

1. Preheat the oven to 375oF. 

2. To create tofu-ricotta, drain and mash the tofu in a mixing bowl. Add the lemon juice, salt, garlic powder, Italian seasoning, and nutmeg. Set aside. 

3. If using vegan crumbles, break them up in a small frying pan with a tablespoon of olive oil. Fry for about 5 minutes, stirring occasionally. Once it starts to turn golden and crispy, remove it from the heat. If using TVP, soak it in the 2 cups of boiling broth. 

4. Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch pan. 

5. Prepare the dry noodles by spreading the tofu ricotta evenly on each piece. Place 1 layer of noodles on the bottom of the pan. Place a layer of spinach leaves on top of the noodles, followed by half of the vegan crumbles or TVP. 

6. Then pour 1 cup of marinara sauce, making sure it is evenly distributed over the whole pan. Repeat with the second half of your ingredients. Top with a final layer of noodles, the last cup of marinara sauce, and a half cup of vegan cheese. 

7. Cover with foil and bake for 35-45 minutes, until the sauce is bubbling. Uncover and bake for an additional 5 minutes. Allow to cool and set for at least 15 minutes before serving. 

vegan meatloaf

Meatloaf 

Serves 4-6 

•   1 pound vegan crumbles 

•   ½ cup soft bread crumbs 

•   ¼ cup dairy-free milk 

•   1 small onion, minced 

•   3 cloves garlic, minced 

•   ¼ cup ketchup or tomato paste

•   1 tablespoon soy sauce 

•   1 tablespoon mustard 

•   1 teaspoon horseradish 

•   1 teaspoon salt 

Glaze 

•   ¼ cup ketchup or tomato paste

•   1 tablespoon mustard 

•   1 tablespoon apple cider vinegar

•   1 tablespoon molasses 

1. Preheat oven to 350oF. 

2. Combine all of the meatloaf ingredients in a large bowl and mix thoroughly. Line a bread loaf pan with parchment paper and press the loaf ingredients into it. 

3. Whisk together the glaze ingredients and spread evenly across the top of the loaf. 

4. Cover the pan with foil and bake for 50 minutes. Uncover and bake for another 10 minutes.

lemon garlic potato

Roasted Lemon Garlic “Vegan Chicken” 

 Serves 4 

•   8 small red potatoes, quartered 

•   ¼ cup olive oil 

•   2 lemons, 1 cut into thin slices or wedges, and 1 juiced 

•   3 sprigs of fresh rosemary, de-stemmed 

•   6-8 cloves garlic, minced 

•   1 teaspoon salt 

•   ½ teaspoon black pepper 

•   ¾ pound green beans, trimmed 

• 1 package of vegan chicken cutlets 

1. Preheat oven to 400oF. Place the potatoes on a large baking sheet and toss with a 

tablespoon of olive oil. Sprinkle with some salt and pepper. Roast for about 15 minutes while preparing the rest of the ingredients. This step will form a nice skin on the potatoes. 

2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil. Arrange the lemon slices and 1/3 of the rosemary in a single layer on the bottom of the dish or skillet. 

3. In a large bowl, combine the remaining olive oil and rosemary with the lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices. Remove the potatoes from the oven and arrange along the edge of the dish or skillet on top of the green beans. 

4. Place the vegan chicken in the same bowl as the olive oil mixture and coat thoroughly. Place the chicken onto a skillet and pour any of the remaining olive oil mixture over the top. 

5. Roast in the oven for 20-30 minutes or until the green beans are tender, but still bright, and the chicken is golden brown around the edges. Place a piece of the roasted chicken on each serving plate and divide the green beans and potatoes equally. Top with the lemon slices and serve hot. 

Vegan Snacks

We tend to snack between meals. There are sweet and salty snacks, that and very varied in shape, composition, and design; plus they are an excellent choice to give to guests, break the ice at a meeting, share with family, etc.

A vegan snack is helpful for people to start making the transition away from animal foods and slowly wean them off of them, as it is not an easy task, and usually, the snack dishes are very easy to prepare.

Some vegan snacks are the following: hummus with carrots, lentil pâté, chickpea croutons, chia pudding with strawberries, pesto hummus, bruschetta with pesto, cashew yogurt, etc.

SNACKS/SIDES 

vegan potato salad

Egg-Free Potato Salad

Serves 6 

•   2 pounds red potatoes, cut into large cubes 

•   1/3 cup vegan mayonnaise 

•   2 tablespoons Dijon or brown mustard 

•   1 tablespoon lemon juice 

•   1 ½ teaspoons salt 

•   1 teaspoon black pepper 

•   1 cup celery, diced (optional) 

•   ¼ cup red onion, chopped (optional) 

• ¼ cup parsley or chives, finely chopped 

1. Bring a large pot of water to a rolling boil, then carefully add the chopped potatoes. Cook for about 10 minutes or until potatoes are soft enough to be pierced with a fork, but not at all mushy. Drain and rinse in cold water. Set aside to cool completely. 

2. Separately, combine the mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl and mix well to combine. 

3. When the potatoes are fully cooled, place them in a large bowl with the celery, onion, and parsley or chives. Mix gently to combine. Add the mayonnaise mixture and toss to coat. Cover and chill for at least 2 hours. Adjust seasoning before serving. 

vegan mac n cheese

Creamy Mac & Cheese

Serves 2-4 

•   ½ pound pasta 

•   1 tablespoon mustard 

•   1 tablespoon lemon juice or apple cider vinegar 

•   1 tablespoon soy sauce 

•   1 tablespoon peanut butter or tahini 

•   1 teaspoon garlic powder 

•   ½ teaspoon paprika 

•   1 cup nutritional yeast 

•   2 cups dairy-free milk 

•   1-2 teaspoons salt 

• ½ cup vegan cheese shreds (optional) 

1. Cook the pasta until al dente (cooked through, but still slightly firm). After draining the pasta, use the hot stockpot to cook your sauce. 

2. Combine the mustard, lemon juice, soy sauce, and peanut butter (or tahini) in the stockpot over low heat. Add the garlic powder, paprika, and nutritional yeast, whisking to combine. Slowly add the dairy-free milk, a little at a time, until it reaches your desired thickness. Add salt and adjust to taste. 

3. Add the vegan cheese if desired and cook until the cheese is completely melted. Turn off the heat and add the pasta, tossing to coat all the noodles. 

Holiday Stuffing 

Serves 6-8 

•   2 tablespoons vegetable oil, divided

•   ½ small onion, diced 

•   2 celery stalks, chopped 

•   4 cups bread cubes, toasted 

•   1 cup vegetable broth 

•   2 Fuji, gala, or pink lady apples, cored and chopped 

•   1/3 cup raisins 

•   ¼ cup dried cranberries

•   1 teaspoon basil 

•   1 teaspoon garlic powder 

•   1 teaspoon oregano 

•   Salt and pepper, to taste 

1. Preheat the oven to 350°F. 

2. In a large skillet, heat 1 tablespoon of the oil. Sauté the onion and celery until tender, about 5-7 minutes. 

3. Use the remaining oil to grease a medium casserole dish and pour the sautéed vegetables into the dish. 

4. Add all the remaining ingredients and toss well, making sure all of the bread cubes are soaked in the vegetable broth. Bake for 45 minutes. 

Vegan Desserts

Vegan desserts are a spectacular complement after a good meal, they sweeten your life and your body without any artificial sweetener, all-natural and beneficial, so much so that people suffering from diabetes can eat them without any risk of having high sugar.

Preparing these breakfasts is effortless; their recipes are straightforward, and the ingredients are easily accessible. If you have children, you understand the significance of a satisfying dessert for them. That is why we present you with some dessert options that you can effortlessly make at home.

There are alternative possibilities as well, such as tofu-based vanilla ice cream, homemade apple pie, peanut and banana truffles, freshly baked banana bread, indulgent chocolate and cashew nut ice cream, creamy coconut rice pudding, delectable blueberry cheesecake, and rich chocolate mousse with almonds.

cookie chocolate chip

Chewy Chocolate Chip Cookies 

Makes 25-30 cookies 

•   1 cup vegan butter, softened 

•   ½ cup white sugar 

•   ½ cup brown sugar 

•   ¼ cup dairy-free milk 

•   1 teaspoon vanilla 

•   2 ¼ cups flour 

•   ½ teaspoon salt 

•   1 teaspoon baking soda 

• 12 ounces dairy-free chocolate chips 

1. Preheat oven to 350°F. 

2. In a large bowl, mix the butter, white sugar, and brown sugar until light and fluffy. Slowly stir in the dairy-free milk and then add the vanilla to make a creamy mixture. 

3. In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the liquid mixture and stir well. Fold in the chocolate chips. 

4. Drop small spoonfuls of the batter onto non-stick cookie sheets and bake for 8-10 minutes. 

vegan cupcake

Classic Cupcakes with Buttercream Frosting 

Serves 2-4 

Cake 

•   ¼ cup vegetable oil 

•   1 tablespoon apple cider vinegar

•   2 teaspoons vanilla extract 

•   1 ¼ cup dairy-free milk 

•   2 cups all-purpose flour 

•   ¾ cup sugar 

•   1 ½ teaspoons baking powder 

•   ½ teaspoon baking soda 

•   ½ teaspoon salt 

Buttercream Frosting 

•   1 cup vegan butter 

•   3-4 cups powdered sugar 

•   1 teaspoon vanilla extract 

•   ¼ teaspoon salt 

• 3-4 tablespoons dairy-free milk 

Cake 

1. Preheat oven to 350°F. Prepare a cupcake tin by placing baking liners into each of the cups. 

2. In a small bowl, slowly mix the oil, vinegar, and vanilla into the dairy-free milk, allowing it to curdle. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. 

3. Pour the liquid mixture over the flour mixture and stir gently, being very careful not to over-mix. Once combined, spoon the batter into each of the lined cupcake cups, filling each about two-thirds of the way full. 

4. Bake for 20-25 minutes or until a toothpick inserted into the center of a cake comes 

out clean. Remove from oven and allow to cool for a few minutes in the tray. Once cool enough to touch, remove from the tray and cool the rest of the way on a cookie rack. 

Buttercream Frosting 

1. While the cupcakes are cooling, prepare the buttercream. Start by whipping the vegan butter with an electric mixer or by hand until slightly soft and smooth. Add the powdered sugar, 1 cup at a time. Add the full 4 cups for a sweeter and stiffer frosting. 

2. Mix in the vanilla, salt, and a little bit of dairy-free milk until your desired consistency is reached. Spread or pipe the frosting onto the completely cooled cupcakes in whatever fashion you like and enjoy. 

fudge brownie vegan

Fudge Brownies 

Makes 20 brownies 

•   2 cups flour 

•   2 cups sugar 

•   ½ cup cocoa powder 

•   1 teaspoon baking powder 

•   ½ teaspoon salt 

•   1 cup vegetable oil (½ cup can be substituted with apple sauce for a more cake-like brownie) 

•   1 cup water 

•   1 teaspoon vanilla 

•   1 cup dairy-free chocolate chips (optional) 

• ½ cup chopped walnuts (optional) 

1. Preheat oven to 350°F and grease a 9 x 13-inch baking pan. 

2. Combine dry ingredients in a mixing bowl. Whisk together the wet ingredients and fold them into the dry ingredients. If desired, add half the chocolate chips and chopped walnuts to the mix. Pour mixture into the prepared pan and sprinkle with remaining chocolate chips and walnuts, if using. 

3. For fudge-like brownies, bake for 20-25 minutes. For cake-like brownies, bake 

25-30 minutes. Let the brownies cool slightly before serving. 

Pumpkin Pie 

Serves 6-8 

•   16 to 24 ounces silken tofu 

•   2 cups pumpkin purée 

•   ¾ cup maple or agave syrup 

•   ¾ cup evaporated cane sugar 

•   ¼ cup cornstarch 

•   1 teaspoon vanilla extract 

•   2 teaspoons ground cinnamon 

•   1 teaspoon ground ginger 

•   ½ teaspoon ground nutmeg 

•   ½ teaspoon salt 

•   ¼ teaspoon ground cloves 

•   1 9-inch unbaked pie shell 

1. Preheat the oven to 400°F. 

2. Combine all of the filling ingredients in a blender or food processor and blend until completely smooth. Pour the mixture into the pie shell. 

3. Bake for 30 minutes, then turn down the oven temperature to 350°F. Bake for another 30-45 minutes or until the center of the pie appears set. 

4. Remove from oven and allow to cool completely. Chill for at least 2 hours to allow the pie to firm up even more. 

pumpkin pie vegan

VEGAN EATING ON A BUDGET 

Whether you’re a student, raising a family on a tight budget, or just saving for the future, choosing vegan foods doesn’t mean breaking the bank. There are plenty of nutritious vegan options that are as economical as they are tasty. Here are some meal ideas to help you discover how easy—and affordable—it is to transition to a more compassionate diet: 

Breakfast 

• Oatmeal with fruit or maple syrup 

• Cereal with soy milk and sliced bananas 

• Peanut butter or jam on toast or a bagel 

• Smoothie of fresh or frozen fruit with soy milk 

Lunch & Dinner 

• Rice, beans, and vegetables on a platter or in a tortilla 

• Pasta with marinara sauce and frozen veggies 

• Baked sweet potato topped with salsa, baked beans, or veggie chili 

• Lentil soup with veggies 

Snacks 

• Celery, apples, or carrots topped with peanut butter or hummus 

• Popcorn seasoned with nutritional yeast or salt 

• Make-your-own trail mix with nuts, raisins, and sunflower seeds 

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