vegan recipes

There is nothing quite like Pumpkin Pie; the rich earthiness of the pumpkin, the complex spices and the flaky crust are all classic elements that come together to create this delicious dessert. The almond milk adds some creaminess and the corn starch substitutes for eggs, giving the pie filling a thick consistency. I suggest topping your slice of vegan pumpkin pie with some whipped coconut cream for the full effect!

Vegan Pumpkin Pie

Yields One Pie

Ingredients:

1 can Pumpkin Puree (15 ounces)

Do you ever have trouble planning out meals and pairing foods? I know I do! In an effort to make that planning a little easier, I put together some of my recipes into a full day eating plan for vegan meals! Whether you’re cooking for one, two or maybe a few more, these meal ideas will help you prepare a winning combination every time.

Try this healthier version of French fries! By baking the fries instead of frying them and using sweet potatoes instead of the classic white Russet potato, you can keep more of the nutrients and leave behind some of the extra calories and fats. The seasonings can be used as moderately or as generously as you like and feel free to try out your own flavors! 

Ingredients:

Sweet Potatoes

Olive Oil

Salt

Black Pepper

Garlic Powder

Paprika

Directions:

-Preheat oven to 450 degrees Fahrenheit.

Craving a cheesy sandwich? Try this simple and delicious panini! With just a few ingredients you can create a complex meal in minutes. The cool tomato, gooey cheese and slightly bitter spinach melt together with the balsamic vinegar and form a perfect balance of textures and flavors. I suggest using mozzarella-style cheese, but feel free to experiment with any of your favorite vegan slices. 

Ingredients:

2 slices of bread

3 leaves of spinach

2 slices tomato

4 slices of vegan cheese

Vegan butter

How on earth can lentils taste this good?!

Daal actually means “lentil” but it can also mean a thick lentil stew often prepared in Indian cuisine. The way Daal is prepared makes it seem like a hybrid between a lentil soup and a lentil stew, but stew is definitely the right word.

Blueberry pancakes are a classic that many of us grow up enjoying, but probably don’t make for ourselves very often. Revisit this delicious breakfast meal with a vegan twist! These pancakes are egg-less, thanks to a banana substitute which also adds a bit of natural sweetness, cutting out some of the sugar that would traditionally be used. The blueberries and lemon create a flavorful combination, with the lemon bringing out the slight tartness of the blueberries. Top the pancakes with powdered sugar, fruit or your favorite syrup!

Ingredients:

With fall now upon us and winter just around the corner, it’s natural to crave warm, sweet desserts. While pumpkin pie and holiday cookies might be your weakness, here are a few healthy alternatives to satisfy your craving for sweets while boosting your body with nourishing foods.  

Baked Squash

One of my favorite toppings for pasta, breads and anything savory is this homemade seasoning. With significantly less sodium and fat than dairy parmesan, this recipe is not just healthier, it also gives you a more interesting variety of flavors, while providing an amazingly cheesy texture to anything you top it with. Plus, it is so easy to make--simply throw all the ingredients into a blender and you’re done! I recommend storing it in a glass jar or other airtight container to keep it fresh and ready to use for an extended period of time.

Supplies:

Blender

Soy curls, also known as Texturized Soy Protein (TSP), make a convincing substitute for chicken or other meats in many vegetarian and vegan meals. The high protein content and low cost make TSP an excellent choice for anyone on a budget, but it’s the versatility that makes it a favorite staple for cooks like myself. TSP is easy to store for long periods of time in its dehydrated form and quickly soaks up any spices or sauces that you choose to put it in.

Aquafaba, also referred to as “bean juice”, is the brine that comes from legumes. Although commonly discarded, it has recently been rediscovered as an excellent addition to almost any recipe and can be used as a substitute for eggs. You can generally use about 3 Tablespoons of aquafaba for every 1 egg, however this may vary. Since it can be used in either a liquid form or a cream form (through heavy mixing), the amount of aquafaba varies depending on the desired consistency.