I’ve been eating a vegan diet for almost three years. Yes, I often “cheat” when I got on vacation or sometimes I allow myself to have real cheese instead of the vegan stuff, but I’d say 95% of the time, I’m eating a vegan diet.
It has less to do with the animals and more to do with how I feel when I eat vegan, and more importantly, how I sleep. But, the more I eat a plant-based diet, the less I can bring myself to eat foods that come from animals, morally.
But, this post is certainly not meant to convince anyone one way or the other. Instead, it’s about the fact that I’m back from vacation, back to eating vegan, and I definitely think it can be difficult to find GOOD plant-based recipes.
Don’t get me wrong, Pinterest is full of vegan recipes, but there have been so many times that I’ve run out, gotten all of the ingredients, put it together, and it’s just… a giant bowl of lentils. If you’re going to stick to a vegan diet for months, years, a lifetime — you’ve got to have options and they’ve got to be flavorful.
I’ve also realized that not every meal has to be so perfectly planned and put together. For example, a soup and salad can be a fine meal. Today for lunch, I’m planning on having avocado toast (with tomato and EBTB seasoning, of course) and maybe some hummus and veggies. You use what you have or eat what sounds good.
But, so far, these 10 recipes are ones that are full of flavor. I tried not to make it too taco-heavy because I’ve already posted a blog on that!
Technically, this recipe calls for feta (fine for vegetarians), but if you’re vegan, you can omit the cheese or add vegan cheese. I simply skipped it, and these are so easy and delish — perfect for spring and summer lunches! I ate these with a side of chopped cucumber and tomatoes.
I used to LOVE getting Chinese takeout, so when I saw this recipe in Chrissy Teigen’s second cookbook, “Cravings: Hungry for More” I immediately added the ingredients to my grocery list. I served it with her coconut rice recipe from her first cookbook and I was in heaven.
I love noodles. All noodles. They are — hands down — my favorite food group. But I feel like it’s difficult to replicate many restaurant noodle dishes at home, which is why I was hesitant to try this one, but I’m so glad I did. It’s bright, flavorful, and really easy to make. Plus, it’s full of veggies so you can feel guilty about the noodles.
It took me a long time before I started eating cauliflower instead of meat, but this wrap is SO delish. The recipe even offers instructions on how to meal prep with it, which is helpful. Serve it up with celery and vegan ranch and you’re good to go!
Just like with the cauliflower, I waited a long time before whipping up vegan desserts. Frankly, they can be frustrating and as many times as you try and make cashews a cheese or a cream or an entire pie, it’s just not the same. But, the Minimalist Baker is a great resource for getting your feet wet, because her recipes are usually 10 ingredients or less and pretty simple. I really wanted to make this Banana Cream Pie for my birthday last year, and it turned out so delicious, it will likely make a comeback.
This is my favorite recipe from Gaby’s cookbook! It seems so simple you wouldn’t need a recipe (it’s basically bell peppers and onions), but it’s the seasoning that really NAILS it. I cannot tell you how many times I’ve made this for myself and have even taken it to a potluck!
There’s not an official recipe for this one, but I found it on Emilie’s Instagram (linked above). It’s simply a bowl with lettuce, zucchini, quinoa, cucumber, avocado & tahini, topped with a Super Greens Veggie Burger from Dr. Praeger’s. I’d never actually heard of Dr. Praeger’s before this, and I’m so glad I found them, because they have so many delicious, frozen options for vegan diets. Plus, I never would have thought to put a veggie burger in a bowl or crumble it in a taco.
Traditional Caesar dressing is made with anchovies! But you don’t even have to grab the vegan dressing for this one because it’s a simple thinned tahini and it is SO good. Make this recipe as is or beef it up by adding roasted veggies of your choice.
I know what you’re thinking: KALE?!? In a burrito?!? I mean, eating vegan sometimes means being a little extra but this is a winning combo, trust me. This is very delicious and filling, plus it holds up in a packed lunch.
There you have it! Do I have any vegan readers out there? If so, I’d love to know some of your favorite go-to recipes, especially breakfast ideas! Cheers!