Have you been looking for easy vegan recipes for breakfast, lunch or dinner which are appropriate for everyday as well as holidays such as Christmas, Thanksgiving, etc.?  Do you want to be sure that these recipes include desserts that kids would love while also being appropriate for your weight loss regiment?  Well, you’ve come to the right place here at my Vegan Blogger.com blog.

We, vegans, may be out-of-the-ordinary individuals or even seem a little strange to many. However, we still need to eat like everyone else, although ours is most definitely a different type of cuisine. The truth of the matter is that one does not need to be vegan who lives a vegan lifestyle nor even vegetarian to enjoy vegan dishes. When prepared properly with good vegan recipes consisting of fresh ingredients, vegan meals can be quite delicious and, of course, nutritious as well.

This is by no means an attempt at providing a full length vegan cook book, but I would like to take this opportunity to present you with a few of my favorite vegan dishes.

Vegan Salads

Raw Kale Salad (Serving 1)

With kale being the main ingredients in this delicious raw salad, I think I should speak about its health benefits and those include the following:

- Cholesterol lowering properties within its fibrous components.
- Lowering the risk of developing bladder, breast, colon, ovarian and prostate cancers because it contains isothiocyanates (ITCs) that is produced by the glucosinolates within it.
- Helps regulate the body’s detoxification process.
- The 45 different flavonoids within it makeup, it provides antioxidant and anti-inflammatory benefits.

List of Ingredients:

1/4 Bunch kale.
1 Tablespoon dried cranberries.
1 Tablespoon handful of pine nuts.
1/4 Medium size tomato.
1/2 Tablespoon Olive oil.
1 Tablespoon Lemon juice.
Salt and pepper (to taste).

Preparation Instructions:

1. Chop the kale and place in a salad bowls.
2. Add the dried cranberries plus the pine nuts.
3. Dice the tomato and add to the rest of the ingredients within the salad bowl.
4. In another small bowl, whisk the olive oil, lemon juice, salt and pepper.
5. Top the salad with the vegan dressing of your choice.

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Juicy Fruit Salad (Serving 6)

List of Ingredients:

15 Ounces Pineapple chunks (include the juice).
1 Large apple.
1 Large orange.
1 Medium banana.
1 Cup seedless green grapes.
1 Small handful of raisins.

Preparation Instructions:

1. Place pineapple chunks and their juice in a large mixing bowl.
2. Peel, cored and dice the apple and add to the bowl.
3. Peel and dice the orange and add it with its juice to the rest of the ingredients in the bowl.
4. Top off with the raisins.
5. Place in the refrigerator for a couple of hours to chill before serving.

Vegan Side Dishes

Asian Green Beans (Serving 4)

List of Ingredients:

1 Large pot water.
1 Pound organic green beans. Trimmed
1 Large bowl ice water.
1 Teaspoon soy sauce
1 Teaspoon organic raw sugar.
1 Teaspoon dark sesame oil
1 Teaspoon olive oil.
2 Cloves of garlic. Minces
1 Tablespoon sesame seeds.
1 Tablespoon almond slivers.

Preparation Instructions:

1. Bring water to a boil.
2. Trim the green beans and throw into the boiling water for approximately 2 minutes.
3. Transfer the green beans to the bowl of ice water for a few minutes.
4. Drain, rinse and pat dry with a dish or paper towel.
5. Place green beans with soy sauce, sugar and sesame oil in a large mixing bowl and toss well.
6. In a large size skillet over medium heat, add olive oil and garlic to cook for about 1 minute.
7. Add the bean mixture and cook for another 4 minutes or until the beans begin to blister.
8. Sprinkle with toasted almonds slivers and sesame seeds before serving warm.

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Asparagus Cashew Rice Pilaf

List of ingredients:

¼ Cup non-dairy butter substitute.
2 Ounces raw spaghetti.
¼ Cup minced onions.
½ Teaspoon minced garlic.
1 ¼ Cups raw brown rice.
2 ½ Cups water.
1 Vegan bouillon.
½ Pound fresh asparagus.
½ Cup nuts (cashews, almonds or pecans).
Salt and pepper (to taste).

Preparation Instructions:

1. Over low heat, melt the butter substitute in a medium size saucepan.
2. Break the spaghetti and add to the saucepan and cook until slightly browned.
3. Increase the heat and add the onions and garlic to cook for about 2 minutes.
4. Add the rice and cook for another 5 minutes before pouring in the water and adding the bouillon.
5. Add salt and pepper.
6. Bring it all to a rapid boil, cover the pan and cook for 20 minutes or until the rice is tender and the liquid completely absorbed.
7. Trim and cut asparagus into 2 inch pieces and steam until tender but still firm.
8. Mix in the nuts and add everything into the rice mixture.
9. Best when served hot.

Vegan Soups

• Vegetable and Barley Soup

List of Ingredients:

6 Large potatoes.
2 Large leeks.
3 Large carrots.
5 Large celery sticks.
2 Handfuls Spinach.
1 Cup dried pearl barley.
Salt and pepper (to taste).
Cold water.

Preparation Instructions:

1. Prepare a large pan.
2. Peel and cube the potatoes.
3. Clean and cut leeks to rounded slices.
4. Chop up the carrots.
5. Cut the celery sticks into chunks.
6. Chop the spinach.
7. Throw the pearl barley, potatoes, leeks, carrots and celery sticks into the pan.
8. Thoroughly cover with cold water.
9. Bring to a rapid boil and lower the heat to simmer until ingredients are tender.
10. Add the chopped spinach as well as the salt and pepper to taste.
11. Simmer for another 5 minutes before serving hot.

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Vegan Non-Chicken Noodle Soup (Serving 6)

List of Ingredients

1 Medium size leek.
2 Medium size carrots.
2 Cloves of garlic.
1 Medium size handful of broccoli florets.
1 Can sweet corn.
1 Small package vegan noodles or some other pasta.
1 Cup vegan non-chicken.
1 Vegan bouillon.
Salt and pepper (to taste).
Cold water.

Preparation Instructions:

1. Dice the leek, carrots and garlic into thin bits and combine with the broccoli.
2. Throw into a large size pan and cover with cold water.
3. Bring to a rapid boil then lower heat and simmer for approximately 5 minutes.
4. Add the noodles or pasta and the sweet corn.
5. Cut the vegan non-chicken into small bits and add into the pan with the bouillon.
6. Add more cold water to cover all the ingredients and bring to a second rapid boil.
7. Take off the fire and let stand for about 10 minutes before serving hot and seasoned with salt and pepper to taste.

Vegan Entrées

Chunky Vegan Chipotle Chili (Serving 4)

List of Ingredients:

3 Faux bacon slices.
Olive oil.
1 Medium red onion.
1 Teaspoon ground coriander.
5 Cloves of garlic.
½ Can vegan chile.
1 Cup frozen corn kernels.
16 Ounces salsa.
3 Cups dried pinto beans.
5 Ounces roasted red peppers.
½ Cup non-dairy cheese.

Preparation Instructions:

1. Brown faux bacon slices in olive oil within a cooking pan, then remove and crumble.
2. Chop red onion and mince garlic.
3. Drain chile and mince.
4. Add onions, garlic coriander and chile to pan and sauté for 3 minutes.
5. Drain and slice peppers.
6. Grade non-dairy cheese.
7. Cook beans until tender but firm and drain.
8. Add the corn, salsa, beans, peppers and cheese and cook for 5 minutes.
9. Add the crumbled faux bacon and cook for 5 more minutes to serve hot.

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• Grilled Marinated Tempeh (Serving 4)

List of Ingredients:

4 Medium size scallions.
1 Small red onion.
1 Jalapeno pepper.
2/3 Cups soy sauce.
¼ Cup pimientos.
¼ Cup red wine vinegar.
2 Tablespoons peanut oil.
1 Tablespoon fresh thyme.
¼ Teaspoon ground cloves.
¼ Teaspoon nutmeg.
1 Pound Tempeh.

Preparation Instructions:

1. Finely chop the scallions, red onion and jalapeno pepper in a food processor and then puree into a smooth paste.
2. Add all other ingredients except the tempeh and continue to mix thoroughly.
3. Steam tempeh for 10 minutes. While still warm, slice horizontally in half then cut into four vertically to form 4 patties.
4. Cover each patty in the spicy marinade and place on a hot grill.
5. Periodically brush on more marinade and continue grilling until somewhat charred on both sides.
6. Remove from grill, brush on the remaining marinade and serve.

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Vegan Desserts

Roasted Almond Cookies (Serving 6)

List of Ingredients:

1 Cup raw whole almonds.
1 Cup oat flour.
½ Cup maple syrup.
1 Teaspoon almond extract.
Canola oil spray.

Preparation Instructions:

1. Heat oven to 275 degrees Fahrenheit.
2. Arrange the almonds in a single layer on top of a baking sheet and toast for approximately 45 minutes or until they become golden brown.
3. Remove toasted almonds from over and set aside to cool.
4. Grind the cooled almonds in a food processor.
5. Heat over to 350 degrees Fahrenheit.
6. Coat baking sheet with canola oil spray.
7. In a large mixing bowl, combine the ground almonds with the oat flour, maple syrup and almond extract.
8. Create 6 even balls out of the mixture and then flatten into cookies of ¼ inch thickness.
9. Place the 6 cookies onto the greased baking sheet and bake for about 13 minutes or until brown at the edges.
10. Remove cookies with a spatula and let cool before serving.

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Chocolate Pudding Cake

List of Ingredients:

1 Cup Whole wheat flour.
2 Tablespoons vegan apple sauce.
½ Cup water.
1/8 Teaspoon salt.
2/3 Cups raw cane sugar.
1 Teaspoon vanilla extract.
Canola oil spray.

2 Tablespoons cocoa powder.
2 Teaspoons baking powder.
2/3 Cups brown sugar.
¼ Cups cocoa powder.
1 ¾ Cups hot water.

Preparation Instructions:

1. Preheat over at 350 degrees Fahrenheit.
2. Thoroughly mix the first 6 ingredients together.
3. Lubricate an 8” square baking pan with oil spray and pour in the mixture.
4. Thoroughly mix the brown sugar with the ¼ cup of cocoa and pour over the above batter.
5. Pour the hot water over the entire surface and bake for approximately 45 minutes.
6. Remove from oven and chill before serving.

Stay tuned and I will be periodically adding more vegan recipes to this vegan culinary cuisine collection.

For additional terrific vegan recipes, please consider reading my most recently published Amazon.com ebook which talks more in depth about vegan friendly & healthy foods and it is now available for easy download to your Kindle, iPad or PC.

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