Vegan Food for Breakfast, Lunch, Dinner and Everything In Between
Vegans gets a very bad rep for being “holier than thou” because they do not eat meat or animal products. Vegan food gets bashed even more for being tasteless or bland. However, vegan and vegetarianism is on the rise and becoming a big trend. Many restaurants have started offering more vegan foods and vegetarian dishes. Whatever you may think of vegans and vegetarians, their lifestyle can be very healthy and delicious. In fact, being vegetarian or vegan can prompt you to be more creative when making dishes. Plus it helps to protect animals who are getting abused and slaughtered in factory farms.
Vegan vs. Vegetarian
Vegetarian and vegan are very different. A vegan is a person who does not eat animal meat or animal products such as dairy. Where as a vegetarian is someone who does not eat the meat of animals. Vegetarians will still eat some animal products like eggs, milk and the like. Vegetarians vary person to person. Some are very strict with their diet and eat only vegetable and few animal products, whereas others will slack and allow eggs or even fish. However, when it comes to the food and the recipes, vegans and vegetarians often overlap a lot.
Here, we will focus solely on vegan diet recipes and show that though it is a stricter diet, it is surprising what you can do with little. And how delicious it can be. These are some delicious vegan recipes you can make fairly easily. Let’s cover all bases, shall we? Breakfast, lunch, dinner and dessert.
Vegan Food Recipes
Remember, these recipes will contain absolutely no animal products. Also most of the ingredients are organic.
For breakfast we have pancakes. This recipe will make you completely vegan pancakes, meaning no dairy or eggs.
1 cup Soy or almond milk
2 tsp Baking powder
1 tbsp Cane sugar
1 cup Flour, organic unbleached
1/8 tsp Salt
Oils & Vinegars
2 tbsp Coconut oil
1 tbsp Vinegar
Mix together and cook just like you would regular pancakes. Instead of using regular cow milk, this recipe uses either soy or almond milk. (Highly recommend almond milk. A lot of soy can not be good for you.) You can also pair this with vegan butter and, of course, maple syrup which is already vegan.
Next up is lunch. There are many different kinds of vegan pizza, depending on what toppings you want.
This first recipe is for vegan Hawaiian Pizza. Say what you will about pineapple on pizza but this looks delicious. This will make one 9 inch pizza, enough for a night in with a good movie.
Vegan Hawaiian Pizza
9″ pizza crust – I used 1/2 of Pamela’s Pizza Mix
2 tablespoons Gluten Free BBQ Sauce or store bought
1 slice of tofu bacon, chopped
1/4 cup chopped pineapple
1 tablespoon sliced thinly red onion
1/4 cup chopped red pepper
2 tablespoon vegan Mozzarella (optional)
1 tablespoon chopped green onion (green parts)
- Preheat oven to 450°.
- Mix /cook pizza dough according to directions.
Spread BBQ sauce on pizza crust.
- Top with chopped tofu bacon, pineapple, red onion, red pepper, and vegan Mozzarella.
- Bake at 450° for 10 minutes or until crust has slightly browned*.
- Top with chopped green onion, slice and serve.
(Tofu is a very popular meat substitute among vegans and vegetarians.)
This next recipe is for vegan Roasted Cauliflower Pizza. Using cauliflower, cilantro and sriracha to make a good, spicy pizza. Mimicking buffalo chicken pizza a bit.
Vegan Roasted Cauliflower Pizza
1 package pre-made pizza dough (16 oz.)
½ head cauliflower, cut in bite sized pieces
2 tbsp. red wine vinegar
2 tbsp. olive oil
½ tbsp. garlic powder
2 tbsp. sriracha
salt and pepper, to taste
1 white onion, sliced
Optional Toppings: vegan ranch, cilantro
- One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
- While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil.
- In a large bowl combine cauliflower, red wine vinegar, olive oil, garlic powder, sriracha, salt and pepper.
- Stir to combine.
- Spread evenly on baking sheet and cook for 20 minutes, flipping halfway.
- Remove from oven and increase oven heat to 475 degrees.
- Place cauliflower back in the bowl. Add BBQ sauce and stir to combine.
- While cauliflower is cooking, place a large pan on the stove over medium-high heat.
- Add onion to the pan.
- Once the onion starts to brown, add 1 tbsp. of water at a time* and stir frequently.
- Once onion is caramelized and soft remove from heat and set aside.
- Spray a 16″ round baking sheet (or baking sheet of choice) with non-stick spray.
- Place dough on the sheet and stretch to desired shape. Top dough with BBQ/cauliflower mixture and spread evenly.
- Top with caramelized onion and place in the oven for 12-17 minutes, or until crust is brown and crispy.
- Remove from the oven and top with ranch, cilantro and red pepper flakes.
- Slice, serve and enjoy!
For dinner we have this scrumptious dish. Chili is a must have in any household. Many chilis are already pretty vegan, or at least vegetarian unless you add beef to it. Here is a great recipe for a good spicy, vegan and gluten free chili.
Killer Vegan Chili
1 Tbs olive oil
2 medium onions, chopped
2 1/2 Tbs chili powder
1 1/2 tsp paprika (smoked if you have it)
1 1/2 tsp garlic powder
2 tsp dried basil
1/4 tsp chipotle powder
2 Tbs cumin
1/2 tsp oregano
1/4 tsp black pepper
2 Tbs no-salt herb seasoning, any brand or variety
1 12 oz. beer, ultra-light or whatever you like
2 c chopped bell pepper, any colors
1/4 – 1/2 chopped poblano pepper (use more for intense heat)
2 15 oz. cans no-salt-added diced tomatoes
1 15 oz. can no-salt-added petite diced tomatoes
2 Tbs maple syrup
2 Tbs low sodium tamari or soy sauce
1 tsp salt
1/2 tsp liquid smoke
4 c water
2 Tbs lemon juice
1/3 c uncooked quinoa
3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
1 1/2 c crushed walnuts
2 c fresh or frozen corn kernels
Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)
- Add the oil and onion to a large, lidded cooking pot.
- Saute the onion over medium heat for about 3 minutes.
- Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning.
- Add a few splashes of the beer to deglaze the pan and simmer 3-4 minutes.
- Reduce the heat slightly and/or add more beer if the spices are burning at all.
- Stir in the bell and poblano peppers and the rest of the beer.
- Simmer about 7 minutes.
- Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water.
- Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
- Stir in the lemon juice, quinoa, black beans, walnuts and corn.
- Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally.
- Add enough water to make it the consistency you like as you need to.
- Serve with your favorite toppings.
Lastly, we have something to satisfy your sweet tooth. If you are worried that you will not be able to eat yummy sweets by going vegan, fear no more. Vegan desserts are out there and some are even richer and better than their non-vegan counterparts. Tasting is believing.
Frozen Peanut Butter Cup Pie
- Add the dates & nuts to a high powered blender or food processor and pulse until crumbly and sticky.
- Add the cocoa powder & coconut oil and blend again until combined. The mixture will start to stick together as your blend. Stop and scrape the sides of the blender/food processor as needed.
- Transfer the crust to an 8 inch round tart tin with a loose bottom. Push the crust into the sides and bottom in an even layer. Set aside while you make the filling.
Peanut Butter Middle
- Add the peanut butter, coconut cream and sweetener to a mixing bowl. Whip together by hand or with an electric mixer until smooth and combined.
- Pour the filling over the top of the crust and then transfer to the freezer while you prep the chocolate.
- Place the chocolate in a heat proof bowl that’s large enough to sit over the top of a sauce pan.
Add an inch of water to the saucepan and bring to a simmer.
- Once the water is simmering place the bowl of chocolate over the top of the bowl, make sure that the water doesn’t touch the bottom.
Stir the chocolate as it melts. When there are only a few chunks of chocolate left remove the bowl from the heat. The residual heat will be enough to melt the rest. Stir in the coconut milk. set aside the chocolate & let cool.
- Once the chocolate has cooled down pour it over the top of the peanut butter filling. Use a spoon to spread the chocolate around towards the sides.
- Sprinkle the chopped peanuts over the top.
- You can serve as is or place in the freezer for 40 minutes to firm up more.
Store this in the fridge or freezer. If you keep this in the freezer for over an hour let it that on the counter for at least 15 minutes before attempting to cut into.
Time for a good ‘ol classic, chocolate chip cookies. No diet is complete without a cheat day.
Ultimate Chewy Chocolate Chip Cookies
1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
1/2 cup brown sugar
1/2 cup sugar
1/4 cup non-dairy milk (I usually use soy or almond)
1 teaspoon vanilla extract or vanilla paste
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
12 oz dairy-free chocolate chips
- Preheat the oven to 350F.
- In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.
- Add the nondairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.
- Add the flour, salt (if using), and baking soda. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrape the bowl and mix the dough until all the flour is incorporated.
- Stir in chocolate chips.
- Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.
- Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)
- Remove the parchment paper from the baking sheet and onto a wire rack to cool.
- Once the cookies have cooled, remove from parchment paper and serve.
Vegans take great pride in their desserts and there are an almost endless supply of recipes for desserts like cheesecake, which instead of cheese, it is made with cashews, coconut milk, and other ingredients.
Foods and Substitutes
You can also snack vegan. There are recipes for various vegan snacks like zucchini chips, jalapeno queso, carrot fries, and many more. There are a lot of foods that are extremely popular among vegans. Some of them many people will recognize and most likely will also love. Some foods like quinoa, avocados, spring rolls, SunChips, even Jell-O, are all vegan. It is surprising how many foods are actually vegan. You usually do not realize it until you start looking for it.
If you are considering going vegan, it is important to know the numerous substitutes you can use in the place of meats, dairy and many other non-vegan things that you might find as a necessity. Cheese can be substituted with soaked raw nuts like cashews. Or you can actually buy vegan cheese from many grocery stores. Eggs is most commonly substituted with tofu but there are also many vegan egg replacers you can pick up. There is vegan butter, vegan yogurt that uses soy, coconut or almond milk instead of standard dairy, vegan chocolates, and many MANY more. Tofu is the most common substitute for many things. It is great because it absorbs the taste of whatever it is cooked with. Of course many do not like tofu at all but when cooked with other vegetables, it is quite good.
Lastly, the concern of getting all of your protein without meat, that is also taken care of. Vegetables like kale and especially spinach have crazy amounts of protein and iron in them. Other great vegan sources of protein include quinoa, tofu, lentils, beans, tempeh and sprouted grain bread.
There is an endless supply of vegan recipes on the web, however, the easiest way to find really awesome ones is to follow healthy recipes or search vegan on Pinterest. Enjoy!