bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the non-dairy milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix. Preheat a non-stick skillet over medium heat and lightly oil it with vegetable oil. Pour 1/4 cup of the batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
Repeat with the remaining batter. Serve with your favorite vegan butter and maple syrup.
1.2 Tofu scramble
Ingredients:
1 block extra-firm tofu, drained and crumbled
1 tbsp olive oil
1/2 onion, chopped
1 bell pepper, chopped
1 cup spinach
2 tbsp nutritional yeast
1/2 tsp turmeric
salt and pepper to taste
Instructions:
In a large skillet, heat the olive oil over medium heat.
Add the onion and bell pepper and sauté until softened, about 5 minutes.
Add the crumbled tofu, nutritional yeast, turmeric, salt, and pepper. Cook for another 5—7 minutes, stirring occasionally. Stir in the spinach and cook until wilted. Serve the tofu scramble with toast or on its own.
1.3 Vegan banana bread
Ingredients:
3 ripe bananas, mashed
1/2 cup coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup non-dairy milk (such as almond or soy)
Instructions:
Preheat the oven to 350° F (175° C) and grease a 9x5-inch loaf pan.
In a large bowl, mix together the mashed bananas, coconut sugar, coconut oil, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, alternating with the non-dairy milk, and mix until just combined.
Pour the batter into the prepared loaf pan and bake for 50—60 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
1.4 Vegan breakfast burrito
Ingredients:
1 cup black beans, drained and rinsed
1 cup diced potatoes
1/2 onion, chopped
1/2 bell pepper, chopped
1/2 cup corn
1/2 cup salsa
4 large flour tortillas
avocado, sliced
fresh cilantro, for garnish
salt and pepper to taste
Instructions:
In a large skillet, heat a bit of oil over medium heat.
Add the diced potatoes and cook until golden brown and crispy, about 10 minutes. Season with salt and pepper to taste. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the black beans, corn, and salsa, and cook for another 5 minutes. Warm the flour tortillas in a skillet or microwave.
Divide the bean and potato mixture among the tortillas, top with sliced avocado and fresh cilantro, then roll into burritos. Serve the breakfast burritos with extra salsa, if desired.
1.5 Vegan chia pudding
Ingredients:
1/4 cup chia seeds
1 cup non-dairy milk (such as almond or coconut)
1 tsp maple syrup or agave nectar
fresh fruit, for topping
Instructions:
In a small bowl or jar, mix together the chia seeds, non-dairy milk, and maple syrup or agave nectar. Cover and refrigerate for at least 2 hours, or overnight, until the chia seeds have absorbed the liquid and the mixture has thickened.
Stir well before serving and top with fresh fruit. These vegan breakfast recipes are not only tasty and satisfying but also easy to make. They are perfect for anyone looking to start their day with a healthy and cruelty-free meal.
Vegan recipes for lunch
Lunchtime is often a hectic part of the day, and finding quick and delicious vegan options can sometimes be a challenge. This chapter will showcase a variety of vegan recipes for lunch that are easy to prepare, satisfying, and perfect for taking on the go.
2.1 Vegan buddha bowl
Ingredients:
1 cup cooked quinoa
1 cup cooked chickpeas
1 cup roasted sweet potatoes
1 cup steamed broccoli
1/2 avocado, sliced
1/4 cup hummus
1/4 cup tahini dressing
Instructions:
Divide the quinoa, chickpeas, sweet potatoes, and broccoli among four bowls.
Top with sliced avocado, a dollop of hummus, and a drizzle of tahini dressing.
Toss to combine and serve immediately.
2.2 Vegan falafel wrap
Ingredients:
1 cup cooked chickpeas
1/2 onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley
2 tbsp chickpea flour
1 tsp ground cumin
1 tsp ground coriander
salt and pepperto taste
4 large whole wheat tortillas
lettuce, tomato, cucumber, and hummus, for filling
Instructions:
In a food processor, pulse the chickpeas, onion, garlic, parsley, chickpea flour, cumin, coriander, salt, and pepper until a coarse mixture forms.
Form the mixture into small balls and flatten slightly into patties.
Heat a bit of oil in a skillet over medium heat and cook the falafel patties for 3—4 minutes on each side, until golden brown and crispy.
Warm the tortillas in a skillet or microwave.
Fill each tortilla with lettuce, tomato, cucumber, and falafel, and top with a dollop of hummus. Roll up the tortillas and serve.
2.3 Vegan lentil soup
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic