Now, I know what you’re thinking. Vegan? Isn’t that just a fancy word for boring salads and tasteless tofu? Trust me, I used to think the same thing. But let me tell you, once you discover the magic of vegan cooking, there’s no turning back.
Still unsure? Vegan cooking sounds great and all, but where do I start? Don’t worry, I’ve got you covered. Check out these simple tips and easy to follow meals to help you on your vegan journey:
- Start small: You don’t have to go vegan overnight. Try incorporating one vegan meal into your weekly routine and go from there.
- Get creative: Don’t be afraid to experiment with new ingredients and flavors. You might be surprised at what you discover!
- Stock up on staples: Keep your pantry stocked with vegan essentials like beans, lentils, grains, and nuts so you’ll always have something tasty to whip up.
1. Vegan Mac n’ Cheese (30 minutes, serves 4)
Who says comfort food can’t be guilt-free? Say goodbye to that box of powdered cheese, and bloating dairy eggs and cheese. Instead say hello to creamy, dreamy vegan mac n’ cheese, so good you won’t even notice the difference! Made with wholesome ingredients like cashews, nutritional yeast, and plant-based milk, this dish will have you coming back for seconds (and thirds).
| 12ox | short past |
| 1/2 cup | panko |
| 1 Tbsp | plus 2 tsp olive oil |
| 1/4 cup | flat-leaf parsley, finely chopped |
| 1 | small onion, finely chopped |
| Kosher salt and pepper | |
| 2 | cloves garlic, pressed |
| 1 cup | cashews |
| 1/4 tsp | mustard powder or 1 tsp Dijon mustard |
| Pinch cayenne | |
| 1/2 cup | nutritional yeast |
- Heat oven to 425°F. Cook pasta per package directions; drain and return to pot. In a small bowl, combine panko with 2 tsp oil. Spread on a baking sheet and toast until golden brown; toss with parsley.
- Heat remaining Tbsp oil in a small saucepan on medium. Add onion and½ tsp each salt and pepper and cook covered, stirring occasionally until tender, about 8 minutes. Stir in garlic and cook 1 minute. Remove from heat and stir in cashews, mustard powder,
and cayenne. Add 1½ cups water and bring to a boil. Reduce heat and simmer until cashews are tender, 10 to 12 minutes. - Transfer mixture to a blender, add nutritional yeast and½ cup water, and puree until smooth. Return mixture to saucepan and cook, stirring occasionally until thickened, 6 to 8 minutes.
- Toss with pasta and serve sprinkled with parsley crumbs.
Per serving: 597 cal, 20 g fat (3g sat), 23.5 g protein, 266 mg sodium, 83 g carb, 5 g sugar (0 g added sugar), 7 g fiber
2. Vegan Chili Wheat Berries and Beans (6 hrs 20 min, serves 4)
Looking for a hearty meal that will keep you satisfied for hours? Look no further than this vegan chili packed with protein-rich wheat berries and beans. It’s warm, spicy, and oh-so-satisfying. Plus, it’s a breeze to make – perfect for those busy weeknights when you need a quick and nutritious dinner.
| 1 | 28-oz can fire-roasted crushed tomatoes |
| 1 | 14.5-oz can low-salt diced tomatoes |
| 1 Tbsp | chili powder |
| 2 tsp | ground cumin |
| 1 tsp | ground coriander |
| 3 | cloves garlic, pressed |
| 2 | large poblano peppers, cut into 1/4-inch pieces |
| 1 | onion, chopped |
| 3/4 cup | wheat berries |
| Kosher salt and pepper | |
| 1/2 | bunch cilantro |
| 2 | 15.5-oz cans low-sodium beans (one red kidney, one black), rinsed |
| 1/2 | sliced jalapeno, for serving |
| 1/2 | lime, for serving |
- In a slow cooker, combine tomatoes (and their juices), chili powder, cumin, coriander, and¾ cup water.
- Stir in garlic, poblanos, onion, wheat berries, and ½ tsp each salt and pepper. Reserve 1 cup cilantro leaves, then tie the rest with kitchen twine and add to slow cooker. Cook, covered, until wheat berries are tender but still chewy, 5 to 6 hours on High (7 to 8 hours on Low).
- Ten minutes before serving, gently stir in beans. Divide among bowls and top with reserved cilantro and
jalapeno slices, if desired. Serve with lime wedges.
Per serving: 423 cal, 1.5 g fat (O g sat), 22.5 g protein 981 mg sodium, 83 g carb, 12.5 g sugar (O g added sugar), 23 g fiber
3. BBQ Jackfruit (3 hr 20 min, serves 8)
Who needs meat when you’ve got jackfruit? This versatile fruit makes the perfect substitute for pulled pork in this mouthwatering BBQ jackfruit dish. It’s sweet, savory, and smoky – everything you could ever want in a barbecue meal.
| 1 | 8-oz can tomato sauce |
| 2 Tbsp | packed brown sugar |
| 2 Tbsp | molasses |
| 1 Tbsp | chili powder |
| Kosher salt and pepper | |
| 2 | large cloves garlic, finely chopped |
| 2 | small red onions, thinly sliced |
| 2 | 14-oz cans young, green jackfruit in brine or water (not syrup), rinsed |
| 2 Tbsp | fresh lime, juice |
| 1 tsp | honey |
| 1/4 | small red, cabbage, cored and thinly sliced |
| 8 | rolls, split and toasted |
| Sliced avocado for serving | |
| 1/2 cup | fresh cilantro leaves |
- In a slow cooker, combine tomato sauce, sugar, molasses, chili powder,¾ cup water, and½ tsp salt. Stir garlic and all but ¼ cup onion into sauce along with jackfruit. Cover and cook on High until very tender, 3to4 hours.
- Ten minutes before serving, whisk together lime juice, honey, and ¼ tsp each salt and pepper. Toss remaining sliced onion with lime dressing, then toss with cabbage.
- Using two forks, gently break up jackfruit. Divide jackfruit among rolls and top with avocado. Fold
cilantro into cabbage slaw and spoon on top.
So, what are you waiting for? It’s time to say goodbye to those unhealthy eating habits and hello to a happier, healthier you. Trust me, your body will thank you for it!