Vegan Recipes You'll Want To Prepare Daily
Breakfast Baked Apples
A healthy and hearty breakfast that you can eat year round. Stuffed with oatmeal, cinnamon, and maple syrup, these baked apples are a good-for-you start to the day.
- Preheat oven to 400°. In a medium saucepan over medium-low heat, combine oatmeal and water and occasionally stir until creamy. Stir in maple syrup and ground cinnamon and let cool slightly.
- Transfer apples to a glass baking dish, brush with melted vegan butter, and spoon in oatmeal. Bake until apples are soft and bubbly, about 35 minutes.
- Top oatmeal with cranberries and pecans and serve.
ETHAN CALABRESE
Sweet Potato Toast
CHELSEA LUPKIN
Yes! It’s possible to toast sweet potatoes in the toaster.
- Slice sweet potato lengthwise into 1/4″ thick slices.
- Insert slices into the toaster (as you would bread) and toast on high. Check the sweet potatoes after it pops up from the toaster. (It’s ready when you can easily pierce a fork into the flesh, it’s ready.) Continue toasting until tender, if necessary. If the toast is darkening too quickly, turn down the toaster setting to medium.
- Top as desired and serve immediately.
Raunchy Sweet Potato Salad
Sweet potato, avocado and cashews must have been the holy trinity of vegetarian cuisine in recent years. And rightfully so! You can create many beautiful dishes with these ingredients.
They work perfectly together as you’ll see once you’ve tried our new beauty – this Raunchy Sweet Potato Salad!
We’ve kept things even more simple than usual by getting back to our “maximum six ingredients” approach that you might already know from our last book Breakfast in Six.
Six ingredients is all you need
On top, this Sweet Potato Salad is crazily nutritious. That should seem pretty obvious in a recipe that includes sweet potato, nuts, avocado and tomatoes, though we feel compelled to point it out anyway.
Eating a balanced, well-thought out lunch isn’t always easy – time restrictions, complicated instructions and even a lack of new ideas just get in way.
But don’t blame yourself for something that’s probably not your fault! We’re all busy, whether it’s family, work or a host of other influences. That’s where recipes like the sweet potato salad come in.
So get them prepped, packed and then relax knowing that a nutritious, tasty lunch is waiting for you (and whoever else you decide to cook for!).
Ingredients
- 1 large sweet potato (14oz / 400g)
- 1 ripe avocado
- 10 cherry tomatoes
- 2 tbsp cashews
- 2 cups baby leaf salad (or your favorite mild salad)
- 1 lime (zest and juice)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Instructions
- Heat up the oven to 180°C/360°F.
- Cut the sweet potato into small cubes. Toss them in a bowl with ½ tsp salt and some of the olive oil, place them on a tray, and put in the oven for about 25 minutes, until they’re soft.
- Mash one half of the avocado, cut the other half into pieces. Cut the cherry tomatoes into quarters. Put it all in a bowl and add the lime zest and juice and cashews.
- Season with salt, pepper, and a little more olive oil.
- Let the sweet potato cool down a bit and add it to the bowl as well.
- Add the salad and give it a good toss. Ready!
Savory Roasted Chickpeas (Snack)
Worldofvegan|Gina House
Crunch to Your Heart’s Content
If you’re a snack-a-holic like I am, you know how hard it is to find healthy, plant-based snacks. While pre-packaged vegan snacks are super good and easy to grab, I really wanted to find a better option.
Once I realized that chickpeas could be roasted, I was in heaven! All I need to do is add some spices and put them in the oven? Count me in! I hope you’ll love this recipe as much as I do. Cheers for Chickpeas!
What You’ll Need:
- Oven (or toaster oven)
- Baking sheet or pan
- Parchment paper or silicone baking mat
- Colander for draining
- Bowl
- Prep Time: 5-10 mins
- Cook Time: 25-35 mins
- Total Time: 30-45 mins
- Yield: 2 servings
Ingredients
- 1 can garbanzo beans
- ½ tbsp vegetable oil (or chickpea water)
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp cayenne (optional, for a spicy kick)
- salt and pepper to taste
Instructions
- Preheat your oven to 425 F.
- Drain and rinse your chickpeas, reserving some chickpea water if not using oil.
- In a medium bowl, mix together the drained chickpeas, oil (or water) and spices.
- Cover a baking sheet with parchment paper or a silicone mat.
- Pour your seasoned chickpeas onto the lined baking sheet and make sure they are spread out evenly.
- Place in the oven and bake for about 15 minutes. After that time, use a spoon or spatula to turn over your chickpeas so that they can crisp up on the other side.
- Bake for another 10-15 minutes or until lightly golden brown. Keep an eye on them at this point so that they don’t overbake or burn.
- Take out of the oven and let cool for at least 5-10 minutes before eating.
GRILLED BOK CHOY WITH SALTY + SPICY OYSTER MUSHROOMS
Author: Erin Wysocarski
I really loved the concept, the color and textures. The recipe headnote billed it as “great for anyone looking to eat less meat”.
I used oyster mushrooms here which gave it a hearty feel, and loved how it played with the soft texture of the bok choy leaves and stem.
You could sub one cup of cooked farro in place of the oyster mushrooms here if you’d like and if you don’t like or have bok choy, any sturdy green will do.
Ingredients
For The Mushroom Topping
- 1 tbsp toasted sesame oil
- 2 cups finely chopped oyster mushrooms (or any mushroom of your choice)
- 4–6 cloves garlic, minced
- 4 scallions, chopped (reserve 1/4 for garnish)
- 1 tbsp hoisin
- 1 tbsp soy sauce
- 2 tsp cornstarch, combined with 2 tbsp water
- Chili oil, sriracha or sambal
- Sesame seeds
FOR THE BOK CHOY
- Neutral oil (vegetable or grapeseed)
- 6 pieces of baby bok choy, base left intact but sliced lengthwise
INSTRUCTIONS
TO MAKE THE MUSHROOM TOPPING
- Warm the sesame oil in a medium-sized saucepan over medium heat. Add in the mushrooms, stir to coat, then allow to slightly brown for a few minutes. Don’t stir during this time.
- After a few minutes, give it a stir and allow it to develop a slightly golden color throughout. Add in the garlic and a few splashes of water, or turn down the heat slightly if it starts to stick. Saute for a couple of minutes. Add in the scallions and stir until soft.
- Stir in the hoisin and soy sauce. Turn the heat up slightly, then add in half of the cornstarch slurry and stir. It should start to thicken up. Add the other half to achieve the desired consistency. Set aside to cool.
TO GRILL THE BOK CHOY
- Preheat a grill pan over medium-high heat. Drizzle with a little oil and, working in batches, place the bok choy flat-side down. Place a weight on top (like a cast iron pan) to get darker grill marks.
TO SERVE
- Transfer the bok choy to plates. Spoon the mushroom topping over the top. Add the desired amount of spicy sauce and finish with a sprinkle of sesame seeds and reserved scallions. Serve immediately.
Heading/Photo Credit: #mealprepignite | mindovermunch.com
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