3 Vegan Recipes To Try On The Weekend

November 19, 2021

Vegan food doesn’t need to be boring or bland, quite the opposite. Whether you are considering adopting a vegan lifestyle or simply want to try to eat less meat and incorporate more plant-based meals into your diet, these mouth-watering recipes will inspire you to cook healthier meals.

Vegan ‘Tuna’ Salad

Here is what you’ll need for 4 servings:

2 cups Sunflower Seeds (raw) 

2 cups Water (hot) 

1/4 cup Sauerkraut (juice only) 

1 Lemon (juiced) 

1/2 tsp Sea Salt 

1/4 cup Red Onion (finely diced) 

2 stalks Celery (finely diced) 

1/4 cup Fresh Dill (finely chopped) 

How to make: 

1. Soak the sunflower seeds in hot water for 20 minutes, then drain. 

2. Place the soaked seeds, sauerkraut juice, lemon juice, and salt into your food processor or blender. Pulse gently until the texture is just slightly chunky. 

3. Transfer to a mixing bowl and stir in the onion, celery, and dill. Toss well and enjoy! 

Note:  Use pickle juice or apple cider vinegar. 

Vegan shiitake bacon

Here is what you’ll need for 4 servings: 

4 cups Shiitake Mushrooms (5 ounces)

1 tbsp Avocado Oil Or Organic Canola Oil

3/4 tsp Smoked Paprika

1/4 tsp Coarse Kosher Salt

Directions: 

1. preheat the oven to 350 degrees F.

2. Toss shiitake mushrooms, 1 tablespoon oil, smoked paprika, and salt in a medium bowl. Then spread out on a large rimmed baking sheet and transfer to the oven. Bake, stirring, and turn occasionally until the mushrooms are dried out and browned, 20 to 30 minutes. Finally cool on the baking sheet.

​​Vegan Corn Chowder

What you’ll need for 6 servings:

1 head Cauliflower (chopped into florets and divided)

3 tbsp Coconut Oil

1 White Onion (diced)

5 Garlic (cloves, minced)

3 Carrot (chopped)

3 stalks Celery

1 tbsp Sea Salt

1 tsp Paprika

1 tsp Onion Powder

1 tsp Garlic Powder

1/2 tsp Cumin

3/4 tsp Thyme

1 tsp Oregano

3 cups Frozen Corn (divided)

2/3 cup Organic Coconut Milk

2 cups Water

How to make: 

  1. On the stove, bring a large pot of water to a boil. Drop-in half your cauliflower florets and let cook for 5 to 6 minutes (or until tender when pierced with a fork). (Note: You can also steam the cauliflower until tender)
  2. Meanwhile, melt coconut oil in a separate large pot over medium-high heat. Add the remaining half of the cauliflower, onion, garlic, carrot, celery, salt, paprika, onion powder, garlic powder, cumin, thyme, and oregano. Cook until veggies are softened, about 10 to 15 minutes.
  3. Put the boiled (or steamed) cauliflower in a blender with half the amount of corn and all the coconut milk and water. Blend into a thick puree.
  4. Include the cauliflower mixture and the remaining half of the corn to the sautéed vegetables. Bring to a gentle boil and cook until veggies are soft, about 10 to 20 minutes. 
  5. Add additional salt and spices to taste. Divide into bowls and enjoy!

Let me know how your vegan meals turned out! Connect with me on Instagram, I’d love to see the final results. 

If you are looking for more vegan recipes,  check out my Vegan for 1 – 7 Day Meal Plan & Recipes. This plan includes a grocery list, nutritional facts, step-by-step instructions, and more!

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