Introduction
Veganism is a lifestyle that is gaining popularity every day. It emphasizes the exclusion of any animal or animal-product from diets and daily activities. One of the best things about veganism is that it challenges people to be creative with their meals. Contrary to popular belief, vegan food can be delicious, filling, and satisfying. The following are 10 mouth-watering vegan recipes that you can enjoy from breakfast to dessert.
Breakfast
1. Vegan Pancakes
Ingredients
– 1 cup flour
– 1 tablespoon baking powder
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1 cup non-dairy milk
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. In a bowl, mix the flour, baking powder, sugar, and salt.
2. Add the non-dairy milk, vegetable oil, and vanilla extract to the dry ingredients and mix well.
3. Heat a non-stick pan over medium heat.
4. Add a scoop of batter onto the pan and cook until bubbles form on the surface. Flip the pancake and cook for another minute.
5. Repeat until all the batter is used up.
2. Vegan Breakfast Burrito
Ingredients
– 1 can black beans
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4 tortillas
– 1 avocado, sliced
– Salsa
Instructions
1. In a pan, heat the olive oil.
2. Add the black beans, garlic powder, cumin, paprika, chili powder, salt, and pepper. Cook for 5 minutes.
3. Heat the tortillas in the microwave or on a pan.
4. To assemble the burrito: place some of the bean mixture, sliced avocado, and salsa in the middle of the tortilla.
5. Roll the tortilla, tucking in the sides as you go.
6. Repeat until all the tortillas are used up.
Lunch
3. Vegan Greek Salad
Ingredients
– 1 head of romaine lettuce, chopped
– 1 cucumber, chopped
– 1 red onion, sliced
– 1 can chickpeas
– 1 tomato, chopped
– 1/2 cup Kalamata olives
– 1/4 cup olive oil
– 1 tablespoon red wine vinegar
– 1 teaspoon oregano
– Salt and pepper to taste
Instructions
1. In a bowl, mix the lettuce, cucumber, red onion, chickpeas, tomato, and olives.
2. In a small bowl, mix the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Dress the salad with the vinaigrette and toss well.
4. Serve chilled.
4. Vegan Lentil Soup
Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 carrots, chopped
– 2 celery ribs, chopped
– 1 cup red lentils
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions
1. In a pot, heat the olive oil.
2. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened.
3. Add the lentils and the vegetable broth. Bring to a boil.
4. Reduce the heat and let the soup simmer for about 30 minutes.
5. Blend the soup using an immersion blender or a blender until smooth.
6. Season with salt and pepper.
Dinner
5. Vegan Tofu Stir-Fry
Ingredients
– 1 tablespoon vegetable oil
– 1 onion, sliced
– 2 garlic cloves, minced
– 1 inch piece of ginger, grated
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup broccoli florets
– 1/4 cup soy sauce
– 1 tablespoon cornstarch
– Salt and pepper to taste
– 1 block of tofu, cubed
Instructions
1. In a wok, heat the vegetable oil.
2. Add the onion, garlic, ginger, and the bell peppers. Cook until the vegetables are softened.
3. Add the broccoli and cook for another 5 minutes.
4. In a bowl, mix the soy sauce and cornstarch.
5. Pour the mixture into the wok and stir well.
6. Add the tofu and cook until heated through.
7. Season with salt and pepper.
6. Vegan Chickpea Curry
Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 inch piece of ginger, grated
– 1 tablespoon curry powder
– 1/4 teaspoon cumin
– 1/4 teaspoon coriander
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 1 can diced tomatoes
– 1 can coconut milk
– 1 can chickpeas, drained and rinsed
– 1/4 cup cilantro leaves
Instructions
1. In a pot, heat the olive oil.
2. Add the onion, garlic, and ginger. Cook until they are softened.
3. Add the curry powder, cumin, coriander, turmeric, salt, and pepper. Stir well.
4. Add the diced tomatoes and the coconut milk. Bring to a boil.
5. Reduce the heat and let the curry simmer for about 20 minutes.
6. Add the chickpeas and cook for another 5 minutes.
7. Garnish with cilantro leaves.
Dessert
7. Vegan Chocolate Cake
Ingredients
– 1 1/2 cups flour
– 1 cup sugar
– 1/4 cup cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon vinegar
– 1 teaspoon vanilla extract
– 1/3 cup vegetable oil
– 1 cup water
Instructions
1. Preheat the oven to 350°F.
2. In a bowl, mix the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, mix the vinegar, vanilla extract, vegetable oil, and water.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Pour the mixture into a greased cake pan and bake for 30 minutes.
8. Vegan Coconut Pudding
Ingredients
– 1 can coconut milk
– 1/3 cup sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. In a pot, whisk together the coconut milk, sugar, cornstarch, and salt.
2. Cook over medium heat, stirring constantly until the pudding thickens.
3. Remove from heat and stir in the vanilla extract.
4. Pour into individual serving bowls and chill in the fridge for at least 2 hours.
9. Vegan Banana Ice Cream
Ingredients
– 4 ripe bananas, sliced and frozen
– 1/4 cup non-dairy milk
– 1 teaspoon vanilla extract
Instructions
1. In a blender or food processor, blend the frozen bananas, non-dairy milk, and vanilla extract.
2. Blend until you get a smooth and creamy consistency.
3. Serve immediately or store in the freezer.
10. Vegan Blueberry Cobbler
Ingredients
– 2 cups blueberries
– 1/4 cup sugar
– 1 teaspoon lemon juice
– 1 cup flour
– 1/4 cup sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk
– 1/4 cup vegetable oil
Instructions
1. Preheat the oven to 375°F.
2. In a bowl, mix the blueberries, sugar, and lemon juice.
3. In another bowl, mix the flour, sugar, baking powder, and salt.
4. Add the non-dairy milk and vegetable oil to the dry ingredients and mix well.
5. Pour the blueberry mixture into a baking dish and top with the batter.
6. Bake for 30 minutes or until the top is golden brown.
Conclusion
Veganism can be an enjoyable and tasty lifestyle, and it is not all about green leaves and salads. There are countless vegan-friendly recipe ideas that can be enjoyed from breakfast to dessert, as demonstrated by the 10 delicious recipes featured here. These dishes are not only vegan, but can be equally enjoyed by anyone who loves good food. So, what not give one of these recipes a shot and see just how flavorful and satisfying vegan food can be?