Healthy Vegan Recipes

Green Godess Wrap

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This recipes makes 3-5 wraps, depending on how big you stuff them

Sauce

• 1 cup vegan mayo or hummus

• 1-2 garlic clove(s), grated using a citrus zester

• 1/2 lime, juiced

• 2 tablespoons nooch

• 2 tablespoons cilantro, minced

• Pink Himalayan salt to taste

• Pepper to taste

Filling

• 1/2 cup chopped spinach

• 1/2 cup chopped kale

• 1/2 cup chopped broccoli

• 1/2 cucumber, chopped

• 1 chopped avocado

• 1/2 cup chickpeas

• 1/4 cup hemp seeds

• Large spinach tortilla wraps
  
  The sauce is very simple, just toss everything in a small bowl and whisk until smooth. Then in a separate large bowl mix all veggies, chickpeas, and seeds, then add the sauce (As an option, add half first so that you do not overdress. The other half can be used to dip) and mix well. Place in wrap, roll em up, and enjoy!

 

 

 

Vegan Ceviche with Hearts of Palm & Chickpeas

 

Ingredients:

• 1 can hearts of palm, sliced & chopped

• 1 cup tomatoes, chopped

• 1/2 can chickpeas, drained and rinsed

• 1/4 red onion, diced

• 1/4 cup fresh cilantro, chopped finely

• 1/3 jalapeno pepper, chopped finely

• 1/2 avocado, diced

• juice of 1/2 lime

• salt and pepper to taste 

Instructions:

1. In a large bowl, add all ingredients together and mix well.

2. Enjoy with tortilla chips or however you want! Refrigerate in a tightly sealed container for up to 3-4 days.

 

 

 

Raw Bruschetta Pizza

 

Ingredients

• 1 cauliflower pizza crust

• 8 ounces plant-based ricotta

• 2 teaspoons Italian seasoning blend

• 1 cup grape or cherry tomatoes, quartered

• 2-3 ounces fresh basil leaves

• 1 garlic clove, zested

• 1/4 cup pitted kalamata olives, cut in half (optional)

• 1-2 tablespoons balsamic vinegar

• 3 tablespoons extra virgin olive oil

• Salt and pepper to taste

• 1 cup arugula or baby spinach leaves

• Balsamic reduction glaze for drizzling (optional, but definitely tasty)

 

Preheat oven to 375°F

Bake pizza crust for 10-12 minutes, then remove from oven and allow to cool. 

Make bruschetta. In a bowl add tomatoes, olives, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Fold a couple of times, but do not over-mix, as the tomatoes will get mushy. Set aside or refrigerate for 10-15 minutes. 

Meanwhile, mix ricotta with salt pepper and Italian seasoning. 

On a cool pizza crust, gently spread ricotta cheeze over evenly, (I’ve found it easier to slice the pizza at this point than to do it once you top it). Then layer with arugula, and top with bruschetta using a slotted spoon so the liquid from the bruschetta doesn’t make the pizza soggy. Drizzle balsamic reduction over pizza. You can serve immediately or refrigerate for 1 hour before serving. 

 

Vegan Tacos with Fresh Salsa

 

Ingredients:

• 2 cups tomatoes, chopped finely

• 1/4 cup cilantro, chopped finely

• 1/4 red onion, diced

• 1/4 of jalapeño, diced

• juice of 1/4 lime 

• 1/4 tsp salt

• 1/4 tsp pepper 

 

Instructions:

1. Chop tomatoes finely. To make your life easier, you can chop cilantro, red onion and jalapeno in a food processor together.

2. Add all ingredients in a bowl and mix well.

3. Store in a tightly sealed container for up to 3-4 days.

 

 

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Chickpea & Lentil Curry

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This is a delicious one-pot recipe that tastes even better the next day! Enjoy with rice, pasta, bread or anything. This also freezes very well, so feel free to portion these out and freeze as necessary for future meals.

 

Ingredients:

• 1 onion, diced

• 1⁄2 head of cauliflower or broccoli, you can use other vegetables as preferred

• 3-5 cloves garlic, minced

• Spices:

  • 1⁄2 tsp turmeric

  • 1⁄2 tsp chili powder

  • 1 tsp cumin

  • 1 tbsp curry powder

• 1⁄2 can of pineapple

• 1 can of coconut milk

• 1⁄2 tsp salt

• 1 cup red split lentils

• 1 can of chickpeas, drained and rinsed

• Optional garnish: chopped cilantro

 

Instructions:

1. Dice the onions and cut up the cauliflower or broccoli (or your preferred vegetables).

2. In a large pot, cook the onions using a splash of water or a small amount of oil, and then add the minced garlic and the spices.

3. Add in the cauliflower, canned pineapple, salt, coconut milk, red split lentils and chickpeas. Fill the empty can of coconut milk with water and add into the mixture.

4. Bring the mixture to a boil, then turn down to a simmer and allow it to cook, covered for around 20 to 30 minutes.

5. Top with chopped cilantro (optional) and it’s now ready to eat!

 

 

 

My Go-To Quinoa Salad

 

Ingredients:

• 1 cup dry quinoa

• 1.25 cups water

• 1⁄4 tsp salt

• 1⁄4 red onion, diced

• Large handful of cilantro, finely chopped (optional but recommended)

• 1 can black beans, drained and rinsed

• 1 cup corn

• 1⁄2 cup sliced olives (optional but recommended)

• 1 bell pepper, finely chopped

• Juice of 1 lemon

• Salt & pepper to taste

 

Instructions:

1. Add quinoa, water, and salt to a large pot and bring to a boil before turning the heat down to low. Cover and let it simmer for about 20 minutes.

2. Rinse and drain the black beans.

3. Cut up the cilantro and dice the onions.

4. Remove cooked quinoa from heat, fluff with a fork and let it cool before moving it into a large container.

5. Add in the black beans, cilantro, red onions, canned corn, bell pepper, and olives. Mix well.

6. For the dressing, squeeze one lemon and add the juice to the mixture along with a little bit of salt and pepper.

7. You can add cherry tomatoes as toppings, but be careful not to put too much as it could make your salad soggy if left in the fridge for a few days. You can also add avocado slices for that extra yummy flavour.

 

 

 

Gochujang Teriyaki Lentil Stir Fry

 

Ingredients:

• 1 cup dry lentils + 2 cups water

• 1⁄4 onion, diced

• 3-4 cloves garlic, minced

• 2 cups chopped mushrooms of choice (I used king oyster mushrooms)

• 1 head of broccoli, chopped into bite-sized pieces

• other vegetables as desired

• 2-3 tbsp gochujang (Korean red chili pepper paste)

• 2-3 tbsp teriyaki sauce

• Optional garnish: chopped green onions and toasted sesame seeds

Instructions:

1. Rinse and drain the lentils.

2. Cook the lentils by adding them into a pot with water and bringing to a boil. When it starts boiling, turn down the heat, cover it up and let it simmer for about 20 minutes or until lentils are cooked.

3. Meanwhile, chop up the vegetables and mushrooms.

4. In a large wok, sauté the mushrooms, onions, and garlic with a splash of water or with a little oil, if desired.

5. For the sauce, mix gochujang and teriyaki sauce in a bowl until smooth. Add a splash of water to help mix, as gochujang tends to be very thick.

6. Add in the broccoli, cooked lentils, and sauce to the wok. Mix everything well.

7. Top your lentils with green onions and toasted sesame seeds. Enjoy it with rice!

 

 

 

Vegan Protein Pancakes Recipe

makes about 4-6 pancakes

 

Ingredients:

• 1/2 cup unsweetened almond milk 

• 1/2 ripe banana, peeled

• 1/2 cup oat flour

• 1 scoop vegan vanilla protein powder

• 2 tbsp powdered peanut butter (optional) + 2 tbsp water or more almond milk (optional) 

• 1/2 tsp baking powder

• 1 tsp vegan butter or vegetable oil

Instructions:

1. Blend all ingredients in a blender or food processor until completely smooth. If no blender, mash the banana well with a fork or use some apple sauce (adjust the amount to get the right consistency). 

2. Add some vegan butter or oil on a heated non-stick pan on medium-high heat.

3. Cook on each side for about 2-3 minutes on medium high heat until golden. 

4. Top with your favourite pancake toppings and enjoy! 

 

 

 

Garlic Teriyaki Lentils

 

Ingredients (2 servings):

• 1 tsp oil

• 2-3 cloves garlic, minced

• 1 cup red split lentils

• 2 cups water

• 2 tbsp teriyaki coconut aminos or teriyaki sauce

• 1 tbsp rice vinegar or apple cider vinegar

Instructions:

1. Heat oil in a large non-stick pan or wok on medium-high heat, then add in minced garlic. Cook for a couple of minutes.

2. Add in the rest of the ingredients and mix well.

3. Allow the mixture to come to a boil on high heat and once it comes to a boil, turn the heat down to a simmer, cover and cook for about 20-25 minutes until lentils are fully cooked and most of the liquid is absorbed.

4. Serve hot with rice!

 

 

 

Vegan Chickpea Omelette

 

Ingredients (for 2 omelettes)

 

• For the omelette batter (derived from: Forks and Beans)

  • 3/4 cup chickpea flour

  • 1 tbsp nutritional yeast

  • 1/2 tsp each of: turmeric, garlic powder, onion powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 3/4 cup + 1 tbsp non-dairy milk

  • 2 tsp apple cider vinegar

• 1/2 to 1 tbsp of oil to cook the omelette

• Optional vegetables (up to you but here are some ideas…)

  • onion

  • bell pepper

  • green onion

  • cilantro

  • tomato

  • spinach

  • broccoli

 

Instructions:

1. In a small/medium mixing bowl, add all dry ingredients for the batter and mix well. Then add liquid ingredients and whisk until well-combined.

2. On a frying pan, cook up the optional vegetables. Set aside.

3. Now heat up a different frying pan (or use the same one – just take the veggies off). On medium-high heat, heat up the oil.

4. Pour half the batter into the frying pan and spread it out as best as you can.

5. On half the omelette, place the vegetables.

6. Cook for a few minutes and when you can, fold over the other side and cook for another few minutes.

7. Serve with whatever you desire – I had mine with salsa and it was the bomb!

 

 

 

Hummus Tortilla Sushi (?) 

 

Ingredients:

• Tortilla wrap

• Hummus (as little or as much as you want… enough to spread a thin layer onto the tortilla wrap)

• Handful baby spinach

• Handful alfalfa sprouts

Instructions:

1. Spread a thin layer (or thick, but that might make it harder to roll… experimentation!) of hummus all over the tortilla.

2. Add baby spinach and alfalfa sprouts along the center.

3. Roll from the bottom up like you’re rolling a yoga mat or something… watch the video cause I suck at written instructions.

4. Then cut them up into small bite sized pieces.

5. Bring them to work, school or a PICNIC!! HOW AWESOME WOULD A PICNIC BE!

 

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Chickpea Chocolate Chip Cookies (Vegan & Gluten-Free) Recipe

 

Ingredients:

• 1 can of chickpeas, rinsed and drained well

• 1.5 tsp vanilla extract

• 3/4 cup all natural almond butter or peanut butter

• 1/3 cup maple syrup or agave nectar

• 1 tbsp coconut sugar (optional)

• 1 tsp baking powder

• 1/2 cup vegan-friendly chocolate chips

Instructions:

1. Preheat oven to 350 degrees F.

2. Add all ingredients except chocolate chips into a food processor and blend until well-combined.

3. Fold in chocolate chips.

4. With clean, damp hands, shape into small round balls onto a baking sheet. The mixture will be sticky, so keep wetting your hands with water between each ball.

5. Wet a fork and flatten each ball into a cookie shape.

6. Bake for about 14-15 minutes.

7. Let it cool for about 10 minutes before eating.

8. These will keep in the fridge for about 4 days in a tightly sealed container.

 

 

 

Almond Butter Oat Balls 

 

Ingredients (makes about 3 small balls):

• 3 tbsp rolled oats

• 1 tbsp semi-sweet chocolate chips (just check the ingredients list to see if they are vegan)

• 1.5 tbsp almond butter (or any other nut butter of choice)

• 1/2 tbsp maple syrup

Instructions:

1. Add all ingredients into a small mixing bowl.

2. Mix together with clean hands and form small balls. Lick fingers afterwards cause you don’t want to waste the goodness.

3. Enjoy as a delicious and healthy snack!!!

 

 

 

Crunchy Chickpeas 

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This is a cheap and very healthy snack & so easy

Ingredients:

• Can of chickpeas, drained and rinsed (feel free to use your own cooked chickpeas too)

• dash of olive oil

• Salt and other spices you want to add. I used garlic powder and nutritional yeast. But I also like to use stuff like cumin and chili powder… anything will do!

Instructions:

1. Preheat oven to 400 degrees F.

2. Drain and rinse chickpeas.

3. Place them on a paper towel and using another paper towel, dry them as best as you can. Some of the skin will come off so just toss that!

4. Toss the chickpeas in a bowl with a little olive oil (and you can also add salt at this stage or after baking).

5. Place onto baking sheet and bake for about 30 minutes or a little longer.

6. I read in another recipe blog that you should turn off the oven after this and leave them in the oven for about an hour to become drier and crispier. I haven’t tried this but it sounds promising!

7. When they are done, toss in other spices of choice!

8. Make sure you let the chickpeas COMPLETELY cool down before storing – otherwise, they will get soggy and non-crispy.