20 Vegan recipes and nutrition methods

Method

1. Add spinach and almond milk to a blender and blend until liquid.
2. Add banana and chia seeds.
3. Blend on high until completely smooth.
4. Serve immediately for maximum nutrient absorption.

Method

1. Place cooked quinoa in a bowl and pour oat milk over it.
2. Mix in half of the berries.
3. Top with the remaining berries and pumpkin seeds.
4. Add a dash of cinnamon for flavor.

1. Whisk chia seeds, milk, and vanilla in a jar.
2. Let sit for 5 minutes, then whisk again to prevent clumping.
3. Cover and refrigerate for at least 4 hours (or overnight).
4. Serve with sliced strawberries on top.

1. Crumble tofu into a pan with a little oil.
2. Stir in turmeric and nutritional yeast until tofu is yellow.
3. Add spinach and cook until wilted.
4. Season with black pepper to activate the turmeric.

1. Sauté onion until translucent.
2. Add curry powder and lentils, stirring for 1 minute.
3. Pour in coconut milk and 1 cup of water.
4. Simmer for 20 minutes until lentils are soft.

1. Combine chickpeas, cucumber, and onion in a large bowl.
2. Whisk lemon juice with a little olive oil.
3. Pour dressing over the salad and toss.
4. Garnish with fresh parsley.

1. Roast sweet potato cubes at 200°C for 25 minutes.
2. Warm black beans in a small pot.
3. Fill tortillas with potatoes and beans.
4. Top with avocado slices and a squeeze of lime.

1. Use a spiralizer to create zucchini noodles.
2. Pulse walnuts, basil, and garlic in a food processor.
3. Toss the “zoodles” with the pesto.
4. Serve raw or lightly sautéed for 2 minutes.

1. Thaw edamame and pat dry with a towel.
2. Toss with oil, salt, and garlic powder.
3. Spread on a baking sheet.
4. Roast at 190°C for 30 minutes until crunchy.

1. Mix all ingredients in a large bowl.
2. Roll into small, 1-inch balls.
3. Place on a tray and refrigerate for 30 minutes.
4. Store in an airtight container for up to a week.

1. Toast the bread until golden.
2. Mash avocado and spread evenly on the toast.
3. Sprinkle generously with hemp seeds.
4. Add red pepper flakes and a pinch of salt.

1. Mix flaxseed meal with 3 tbsp water and let sit for 5 minutes.
2. Whisk flour, milk, baking powder, and the flax “egg”.
3. Cook spoonfuls of batter on a non-stick pan.
4. Flip when bubbles form on the surface.

1. Combine oats, puree, milk, and spice in a pot.
2. Bring to a boil, then reduce heat to low.
3. Stir continuously for 5 minutes until creamy.
4. Top with crushed walnuts.

1. Drain excess water from silken tofu.
2. Place all ingredients in a blender.
3. Blend until silky and air-light.
4. Chill in the fridge for 2 hours before serving.

1. Whisk flour, water, and oil. Let rest for 30 minutes.
2. Preheat a cast-iron skillet with a little oil.
3. Pour batter into the hot pan and sprinkle rosemary.
4. Bake at 220°C for 10-15 minutes until edges are crisp.

1. Combine all vegetables with the cold quinoa.
2. Dress with lime juice and a touch of ginger.
3. Toss well to ensure colors are evenly mixed.
4. Serve cold as a light lunch.

1. Massage kale with a bit of oil for 2 minutes to soften.
2. Add apple slices and sunflower seeds.
3. Drizzle with vinaigrette and toss.
4. Serve immediately.

1. Place arugula on a serving plate.
2. Top with cold beet cubes and walnuts.
3. Drizzle with balsamic glaze right before serving.
4. Add a pinch of sea salt.

1. Rinse beans and combine with mango in a bowl.
2. Mix in jalapeño and cilantro.
3. Squeeze fresh lime over the mixture.
4. Let sit for 10 minutes to allow flavors to meld.

1. Soak wakame in water for 5 minutes, then drain.
2. Mix cucumbers and seaweed in a bowl.
3. Pour rice vinegar and sprinkle sesame seeds.
4. Serve as a refreshing, hydrating side dish.