All-Day Delicious Vegan Recipes For You To Try At Home!

Deciding on a healthier lifestyle change?

Who says vegan recipes have to be boring and bland? In fact they can be tasty and appetizing. Let’s start off with the most important meal of the day – breakfast and then move on to lunch and dinner recipes. Don’t worry, we didn’t leave out the desserts!

Try them out and let us know what you girls think.

Peanut Butter and Banana Overnight Oats

Ingredients:

1 large ripe banana, mashed (about ½ cup)
¼ cup creamy peanut butter
1 cup gluten-free rolled oats
1 cup unsweetened almond milk
1 tablespoon chia seeds (optional)
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon light agave or honey (You may use more if you like sweeter oatmeal.)

Optional Toppings:

Sliced Bananas
Drizzle of Agave, Maple Syrup or Honey
Cinnamon
Dark chocolate shavings or chips
Coconut shavings

Method:

1. In a medium bowl, mash your banana with a fork.
2. Add the remaining ingredients to the bowl and mix until well combined.
3. Pour the mixture into two airtight containers and refrigerate for at least 3 hours or overnight.
4. When ready to eat, give the oats a good stir, add toppings of your choice, and dig in!

Raw Tacos with Spicy Nut Crumble + Sweet Corn Ceviche Salsa

Sweet corn ceviche salsa ingredients:

• 2 cobs of corn, kernels removed
• juice of 1-2 limes
• salt and pepper
• 1/4 cup diced red onion
• 1/2 pint grape tomatoes, quartered
• small handful chopped cilantro

Spicy nut crumble ingredients:

• 1 heaped cup of mixed, raw nuts + seeds (I used walnuts, almonds + sunflower seeds)
• sea salt + pepper
• ground spices you like (chili powder, cumin, coriander, or taco seasoning if you freaky)
• little splash of grapeseed oil
• little splash of coconut aminos (or tamari, nama shoyu, soy sauce etc)

Cashew sour cream ingredients:

• 3/4 cup raw cashews, soaked for 3 hours or more
• juice of 1/2 a lemon
• tiny splash of apple cider vinegar
• fat pinch of sea salt
• 2-3 tbsp of filtered water

To serve:

• 1 cabbage, leaves removed and cut into respectable taco shells
• 6-8 swiss chard leaves, de-veined and cut into palm-size pieces
• 1 ripe avocado, cut into slices
• lime wedges
• extra chili powder
• extra chopped cilantro

Method:

1. Make the corn salsa: in a medium bowl, combine the corn kernels, lime juice, salt + pepper and red onion. Toss to combine. Let this sit for a while, about 15 minutes, stirring here and there. Add the tomatoes and cilantro and stir to combine. Check the mixture for seasoning and set aside.
2. Make the spicy nut + seed crumble: throw all of the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.
3. Make the cashew sour cream: drain the cashews and place them in a blender pitcher. Add all of the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple times and add some extra water. Once the mixture is smooth and tasting creamy + sour, store it in a bowl or squeeze bottle in the fridge.
4. To serve: lay the cabbage leaves on a platter. Line them with the swiss chard pieces. Divide the spicy nut + seed mixture among the shells. Then, scoop some corn salsa into each shell as well (there will probably be extra). Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili and some extra cilantro. Enjoy!

My Favourite Vegan Pizza

Pizza ingredients: 

• 1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten free recipe)
• 1/2 cup each Red, Green and Orange bell pepper, loosely chopped
• 1/3 cup red onion, chopped
• 1 cup button mushrooms, chopped
• 1/2 tsp each dried or fresh basil, oregano and garlic powder
• 1/4 tsp sea salt

Sauce ingredients: 

• 1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
• 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
• Sea salt to taste (~1/4 tsp)

Toppings:

• 1/2 cup vegan parmesan cheese
• Red pepper flake + dried oregano

Method: 

1. Preheat oven to 425 degrees F and position a rack in the middle of the oven.
2. Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
3. Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
4. Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
5. Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
6. Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
7. Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through.
8. Bake for 17-20 minutes or until crisp and golden brown.
9. Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.

Avocado Pasta

Ingredients: 

• 12 ounces spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup canned corn kernels, drained and rinsed

Instructions: 

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste.
3. With the motor running, add olive oil in a slow stream until emulsified; set aside.
4. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.

Cauliflower Mac & Cheese 

Ingredients:

• 1 lb. dry pasta
• 1 small head of cauliflower (8-12 oz), florets only
• 1 large garlic clove
• 1 cup unsweetened, plain coconut or soymilk
• heaping ¼ cup nutritional yeast
• 1 Tbsp. lemon juice
• ½ Tbsp. liquid aminos or soy sauce
• 1 tsp. kosher salt
• 1 tsp. onion powder
• ½ tsp. chili powder
• ¼ tsp. turmeric
• ¼ tsp. mustard (optional)
• pinch of ground black pepper

Instructions:

1. In a large saucepan, bring a pot of salted water to a boil for the pasta. Once boiling, add and cook according to package, then drain.
2. Break apart the cauliflower florets and steam for no more than 10 minutes, until just tender, in an electric or stovetop steamer.
3. Transfer the florets to a blender.
4. Add the remaining ingredients to the blender as well and blend on high for several minutes, until smooth and creamy.
5. Add half or the entire amount of the sauce to the pasta and stir well to combine. Serve hot.

Caramel Banana Cream Parfait

Ingredients:

3 very ripe bananas, divided
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1½ cups coconut cream*
½ cup 5-Minute Vegan Caramel
optional: walnuts

Instructions:

1. Add 1½ bananas, maple syrup, and vanilla extract to a mixing bowl. Beat on high with a hand or stand mixer for 1 minute. Add in the coconut cream and continue beating for 2-3 minutes or until smooth and fluffy.
2. Slice the other 1½ bananas.
3. In 4 glasses, layer the banana cream, the banana slices, and the caramel. Repeat 2-3 times, garnish with walnuts, and serve or refrigerate until ready to serve.

*If you can’t find coconut cream, purchase 1-2 cans of full-fat coconut milk, remove the lids, and let the cans sit overnight in your refrigerator. Then, scoop off the thick cream at the top of the cans and discard the watery liquid at the bottom.

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