March 2025

Enjoy a rich and flavorful chickpea spinach curry made with plant-based protein and fiber-rich chickpeas. Fresh spinach adds nutrients to a creamy, aromatic coconut curry sauce. This easy vegan dinner is healthy, gluten-free, and perfect for meal prep. Serve it with fluffy basmati rice or warm naan for a comforting meal.

Ingredients

SERVES 4

1 red onion, diced

4 garlic cloves, minced

1 tbsp ginger, minced

2 tbsp curry powder

1 tsp cumin

1/2 tsp cayenne

1/2 tsp salt and pepper

14 oz can chickpeas, drained

1 roma tomato, chopped

1 tbsp tomato paste

14 oz can coconut milk

6 cups spinach, roughly chopped

Sriracha or chili garlic sauce, to taste

Squeeze of lime

1/4 c fresh cilantro, chopped

1 c basmati rice, cooked accordingly

1 bunch kale, chopped and massaged with oil and lemon

Method.

First, heat a small amount of oil or water in a large skillet. Then, add onion and sauté for 3–4 minutes until translucent. Next, add garlic and ginger and sauté until fragrant.

After that, pour in a little more water to prevent sticking. Then, add chopped tomato and spices. Continue stirring for 2 minutes until the tomato softens.

Next, mix in tomato paste, chickpeas, and coconut milk. Afterwards, bring the curry to a gentle simmer and cook for 5–10 minutes until slightly thickened. Finally, stir in spinach until wilted.

After cooking, taste and adjust seasoning with salt, pepper, chili sauce, or lime juice as desired.

Finally, serve the curry hot over rice or kale. Garnish with fresh cilantro for a delicious and comforting meal.

Benefits of Chickpea Spinach Curry

• Benefits of This Recipe
• Firstly, it’s rich in plant-based protein for energy
• Secondly, it’s high in fiber to support digestion
• Moreover, it’s packed with vitamins and minerals from spinach
• Additionally, it’s vegan, gluten-free, and healthy
• Finally, it’s perfect for meal prep and quick dinners

Here is the recipe for Vegan Vanilla Sponge Cake. This light, fluffy, and moist plant-based cake is made with dairy-free milk, coconut oil, and pure vanilla extract, creating the perfect egg-free and dairy-free dessert! Perfect for birthdays, celebrations, or afternoon tea, this easy homemade vanilla cake is soft, airy, and perfectly sweet. Whether layered with vegan buttercream or enjoyed on its own, this no-fail, bakery-style recipe is a must-try for anyone craving a classic, fluffy, and delicious vegan cake! 

Ingredients for the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup almond milk (or any non-dairy milk)
• 2 tsp vanilla extract
• 2 tbsp apple cider vinegar

Ingredients for the meringue topping:

• 1/2 cup aquafaba (the liquid from a can of chickpeas)
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

Instructions:

First, preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.

Next, in a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Meanwhile, in a separate larger mixing bowl, whisk together the sugar, vegetable oil, almond milk, vanilla extract, and apple cider vinegar until well combined.

Then, slowly mix the dry ingredients into the wet ingredients, whisking until smooth and fully incorporated.

Benefits of This Vegan Sponge Cake Recipe

• First, it’s completely plant-based and free from dairy or eggs.
• Additionally, it’s light and fluffy, perfect for any celebration.
• Moreover, it’s suitable for vegans and those with dietary restrictions.
• Also, it’s easy and quick to bake, saving time in the kitchen.
• Furthermore, you can enjoy it guilt-free as a healthier dessert option.
• Similarly, it pairs well with fresh fruits, vegan frosting, or toppings.
• Finally, leftovers stay moist for days, making it great for meal prep or snacks.

Here is the recipe for Vegan Spicy Chick’n Sandwich. This crispy, spicy, plant-based sandwich features a perfectly seasoned, crunchy vegan chicken patty, coated in a bold, smoky spice blend and topped with creamy dairy-free sauce, crisp lettuce, and pickles on a toasted brioche bun. Whether air-fried, baked, or pan-fried, this high-protein, fast-food-style sandwich is a must-try for anyone craving a healthy, homemade alternative to classic fried chicken! 

Ingredients.

For the Chick’n Patty:

• 1 cup vital wheat gluten
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil

Breading:

• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

First, in a large bowl, mix together vital wheat gluten, nutritional yeast, onion powder, garlic powder, smoked paprika, and cayenne pepper.

Next, in a separate bowl, whisk together vegetable broth, soy sauce or tamari, olive oil, and liquid smoke, if using.

Then, pour the wet mixture into the dry ingredients. Afterwards, stir to combine until a dough forms.

After that, knead the dough for a few minutes until it becomes elastic. Subsequently, let it rest for 5 minutes.

Next, divide the dough into patties of your desired size and shape.

Meanwhile, in a shallow dish, mix together flour, paprika, garlic powder, cayenne pepper, salt, and pepper.

Then, coat each chick’n patty in the breading mixture, ensuring an even coating.

Afterwards, heat vegetable oil in a skillet over medium-high heat. Then, fry the chick’n patties until golden brown and crispy on both sides.

Next, toast the burger buns. After that, spread vegan mayonnaise on both sides of the buns. Then, place a chick’n patty on the bottom bun and top with hot sauce if desired, lettuce, and pickles. Finally, complete the sandwich with the top bun.

Lastly, serve the Vegan Spicy Chick’n Sandwich warm and enjoy the satisfying combination of flavors and textures.

Benefits of This Vegan Spicy Chick’N Sandwich

• First, it’s completely plant-based, making it suitable for vegans and vegetarians.
• Additionally, it’s high in protein from vital wheat gluten.
• Moreover, it’s packed with bold spices for a flavorful and satisfying meal.
• Also, it’s gluten-friendly if you use gluten-free breading and buns.
• Furthermore, it’s customizable with toppings like lettuce, pickles, and hot sauce.
• Similarly, it’s perfect for lunch, dinner, or meal prep.
• Finally, it’s a healthier alternative to traditional fried chicken sandwiches without sacrificing taste.

Here is the recipe for Crispy Vegan Taquitos. These golden, crunchy, plant-based taquitos are packed with a savory, protein-rich filling made from spiced black beans, lentils, or jackfruit, wrapped in gluten-free corn tortillas and baked or air-fried to perfection! Perfect for meal prep, game-day snacks, or quick weeknight dinners, these dairy-free, high-protein, and oil-free taquitos are a must-try for anyone craving healthy, Mexican-inspired comfort food! 

Ingredients

• 10oz canned black beans
• 2oz canned diced green chiles
• 2 chopped green onions
• 1/2 tsp Chili powder
• 1/2 tsp Ground Cumin
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1 tsp Sriracha Hot Sauce
• 1/2cup of Vegan Cashew Sour Cream
• Tortillas 24

Instructions

First, preheat the oven to 425°F (220°C).

Next, take a baking pan and line it with parchment paper.

Preparation of Filling

Meanwhile, place the canned black beans and green chiles in a colander to drain excess sodium and liquid.

Then, add chopped onions, ground cumin, garlic powder, cashew sour cream, salt, chili powder, and sriracha hot sauce into a mixing bowl.

After that, mix the drained beans and green chiles into the same bowl. Subsequently, combine all ingredients well with a spoon and set the bowl aside.

Soften the Tortillas

Next, place five corn tortillas on a damp paper towel. Then, microwave for approximately 30 seconds until soft.

Assemble the Wraps

Afterwards, place the warmed tortillas on a plate.

Then, spread two tablespoons of filling evenly over each tortilla and secure them with a toothpick.

Subsequently, transfer the rolled tortillas onto the prepared baking tray. After that, brush the tops lightly with olive oil.

Next, bake the taquitos for 15 minutes or until the outer layer is golden and crispy.

Finally, remove the baked taquitos and place them on a serving plate.

Lastly, enjoy the tasty vegan taquitos with cashew sour cream or your favorite dipping sauce.

Benefits of Vegan Taquitos

• First, they are completely plant-based, making them suitable for vegans and vegetarians.
• Additionally, they are packed with fiber from black beans and vegetables.
• Moreover, they are naturally dairy-free, gluten-friendly (with the right tortillas), and healthy.
• Also, they are easy to prepare and perfect for quick meals or snacks.
• Furthermore, the spicy flavors make them satisfying and full of bold taste.
• Similarly, they are versatile—you can serve them with dips, salsas, or vegan sour cream.
• Finally, they are ideal for meal prep or parties, staying delicious even after reheating.

Here is the recipe for Vegan Burger Recipe. This juicy, high-protein plant-based burger is packed with wholesome ingredients, bold flavors, and a meaty texture—without any processed fillers! We made it with protein-rich lentils, chickpeas, or black beans, and seasoned with smoky spices and fresh herbs, this easy homemade veggie burger is perfect for grilling, pan-frying, or air frying.

Ingredients:

• 1/2 can of black beans (15 oz), drained and rinsed
• 1/2 cup cooked brown rice
• 1/2 cup breadcrumbs
• 1/2 small onion, finely chopped
• 1/2 clove of garlic, minced
• 1/2 tablespoon tomato paste
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 tablespoon olive oil
• 3 burger buns

Instructions:

First, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Next, in a large mixing bowl, mash the black beans with a fork or potato masher until mostly broken down but still slightly textured.

Then, add the cooked brown rice, breadcrumbs, onion, garlic, tomato paste, cumin, chili powder, paprika, and salt to the bowl. Afterwards, mix everything until well combined.

Subsequently, divide the mixture into 4 equal parts and shape each part into a patty about ½ inch thick.

After that, place the patties on the prepared baking sheet. Then, brush the tops lightly with olive oil.

Next, bake the patties for 20–25 minutes until they are firm and crispy on the outside.

Meanwhile, toast the burger buns if desired.

Afterwards, assemble the burgers by placing the patties on the buns and adding any desired toppings.

Finally, serve immediately and enjoy your delicious, satisfying vegan burger!

Benefits of This Vegan Burger

• First, it’s completely plant-based, making it suitable for vegans and vegetarians.
• Additionally, it’s high in fiber and protein from black beans and brown rice.
• Moreover, it’s dairy-free and cholesterol-free, promoting heart health.
• Also, it’s easy to prepare and perfect for quick lunches, dinners, or meal prep.
• Furthermore, it’s versatile—you can customize with your favorite toppings and sauces.
• Similarly, it’s great for family meals, gatherings, or BBQs.
• Finally, it’s a delicious, satisfying, and healthier alternative to traditional burgers.

Vegan Sourdough Bread – This crusty, artisan-style sourdough bread is made with simple, wholesome ingredients and a naturally fermented starter, creating a fluffy, tangy, and gut-healthy loaf! Perfect for sandwiches, toast, or dipping, this no-yeast, dairy-free, and oil-free recipe delivers authentic bakery-style results at home. If you’re a beginner or an experienced baker, this homemade sourdough recipe is a must-try for healthy, fermented, and naturally leavened bread lovers!

Ingredients:

300g active sourdough starter

400g bread flour

100g whole wheat flour

300g water

Salt to taste or 10g

Instructions

Instructions

Prepare the Dough

First, in a large mixing bowl, combine the active sourdough starter and water. Then, mix until the starter is mostly dissolved.

Next, add the bread flour and whole wheat flour to the bowl. Afterwards, mix with a spoon or your hands until all the flour is hydrated and a shaggy dough forms. Subsequently, let it rest for 30 minutes to 1 hour for autolyse.

Add Salt

After that, sprinkle the salt over the dough. Then, incorporate it thoroughly by kneading gently with your hands until fully mixed in.

Bulk Fermentation

Meanwhile, cover the bowl with a damp towel or plastic wrap. During this time, let the dough ferment at room temperature for 4–6 hours. Additionally, perform stretch-and-folds every 30 minutes for the first 2 hours by grabbing a portion of the dough, stretching it upwards, and folding it over itself.

Shaping the Dough

Next, lightly flour a work surface and turn out the dough. Then, shape it into a round or oblong loaf depending on your preference. Furthermore, tuck the edges under to create tension on the surface.

Final Proof

After shaping, place the dough into a proofing basket (banneton) lined with a flour-dusted cloth, seam side up. Then, cover with a cloth and let it proof at room temperature for 2–3 hours, or until visibly expanded and a poke test leaves a slight indentation.

Preheat Oven

Meanwhile, about 30 minutes before baking, preheat your oven to 450°F (230°C). Additionally, place a Dutch oven or baking stone in the oven while it preheats.

Bake the Bread

Next, carefully invert the proofed dough onto a piece of parchment paper. Then, score the top with a sharp knife or razor blade. Afterwards, transfer the dough with parchment into the preheated Dutch oven or onto the baking stone.

First, bake covered for 20 minutes. Then, uncover and bake for 20–25 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Cooling

Finally, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Benefits of This Vegan Sourdough Bread

• First, it has a rich, tangy flavor that enhances sandwiches and toast.
• Additionally, it’s high in fiber from whole wheat flour, keeping you full longer.
• Moreover, it’s versatile and pairs well with both sweet and savory toppings.
• Finally, it’s perfect for homemade baking enthusiasts who want healthier, flavorful bread.

Here is the recipe for Vegan Shepherd’s Pie. This hearty, plant-based comfort food features a savory lentil and vegetable filling, topped with creamy mashed potatoes for the ultimate gluten-free, high-protein, and dairy-free meal! Whether baked until golden and crispy or made in advance, this nutrient-rich, wholesome dish is a must-try for anyone craving healthy, homemade comfort food! 

Ingredients.

For the filling:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 can (15 ounces) lentils, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the mashed potato topping:

• 4 large potatoes, peeled and cut into chunks
• 1/4 cup vegan butter or olive oil
• 1/4 cup non-dairy milk (such as almond, soy, or oat milk)
• Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent and fragrant.

Add the diced carrots, celery, red bell pepper, and mushrooms to the skillet. Cook for about 5 minutes, until the vegetables start to soften.

Stir in the lentils, vegetable broth, tomato paste, soy sauce (or tamari), dried thyme, dried rosemary, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. If needed, add more vegetable broth to achieve a slightly thickened consistency.

While the filling is simmering, prepare the mashed potato topping. Place the potato chunks in a large pot of salted water and bring to a boil. Cook until the potatoes are tender when pierced with a fork, typically around 15-20 minutes.

Drain the cooked potatoes and return them to the pot. Add the vegan butter (or olive oil) and non-dairy milk. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

Transfer the lentil and vegetable filling to a baking dish and spread it out evenly. Spoon the mashed potatoes on top of the filling and smooth the surface with a spatula.

Place the shepherd’s pie in the preheated oven and bake for 25-30 minutes, or until the mashed potato topping becomes golden brown and slightly crispy.

Once cooked, remove the shepherd’s pie from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs if desired.

Homemade Vegan Gluten-Free Sausage – This high-protein, plant-based sausage recipe is packed with bold flavors, meaty texture, and wholesome ingredients—without any gluten, soy, or processed fillers! Whether served in breakfast sandwiches, pasta dishes, or grain bowls, this easy gluten-free vegan sausage recipe is a must-try for a high-protein, meal-prep-friendly, and gut-healthy alternative to store-bought options! 

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked black beans, mashed
• 1/2 cup gluten-free rolled oats
• 1/4 cup ground flaxseeds
• 2 tablespoons nutritional yeast
• 2 tablespoons tomato paste
• 2 tablespoons tamari (gluten-free soy sauce alternative)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• Extra olive oil for cooking

Instructions:

Prepare the Sausage Mixture

In a large mixing bowl, first, combine the cooked quinoa, mashed black beans, gluten-free rolled oats, ground flaxseeds, nutritional yeast, tomato paste, tamari, olive oil, maple syrup, smoked paprika, dried thyme, garlic powder, onion powder, black pepper, and salt. Next, mix everything thoroughly until all the ingredients are evenly incorporated and well blended.

After that, allow the mixture to rest for about 10 minutes. During this time, the flavors will meld together, and the mixture will slightly firm up, making it easier to shape.

Preheat the Pan

Meanwhile, preheat a non-stick skillet or frying pan over medium heat. Then, add a small amount of olive oil to lightly coat the surface.

Shape the Vegan Sausages

Once the pan is ready, take about 1/4 cup of the sausage mixture and shape it into a patty. Carefully, place it onto the preheated skillet. Continue shaping and adding the remaining mixture, making sure to leave some space between each patty.

Cook the Sausages

As they cook, let the sausages cook for about 4–5 minutes on each side, or until they are nicely browned and heated through. If needed, gently press them down with a spatula to slightly flatten them.

Serve

Finally, once the sausages are fully cooked, transfer them to a plate lined with paper towels to absorb any excess oil before serving.

Benefits of Vegan Sausages

Firstly, these vegan sausages are packed with plant-based protein from quinoa and black beans, which helps support muscle health and keeps you feeling full for longer.

Secondly, they are rich in dietary fiber, aiding digestion and promoting a healthy gut. As a result, they are a great option for maintaining overall digestive wellness.

Moreover, this recipe is naturally cholesterol-free and low in saturated fat. Therefore, it supports heart health and fits well into a balanced, healthy diet.

In addition, the use of wholesome, gluten-free ingredients makes these sausages suitable for people with gluten sensitivities or dietary restrictions.

Furthermore, the recipe uses simple, natural ingredients without artificial preservatives. Because of this, it is a cleaner and healthier alternative to store-bought sausages.

Finally, these vegan sausages are versatile and easy to prepare. Whether served for breakfast, lunch, or dinner, they offer a delicious and nutritious plant-based meal option.

Here is the recipe for Crispy Vegan Potato Croquettes. These golden, crunchy, plant-based croquettes are the perfect easy vegan appetizer or snack! Made with fluffy mashed potatoes, savory seasonings, and a crispy breadcrumb coating, they’re air-fryer-friendly, gluten-free adaptable, and completely dairy-free. These are perfect for meal prep, party snacks, or a quick, high-fiber side dish, these crispy vegan bites are a must-try for anyone craving healthy, homemade comfort food! 

Ingredients:

1 large potato
1/4 cup plant-based milk, unsweetened
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt & black pepper to taste
1 tbsp flaxseed meal + 3 tbsp water, flax egg
1/2 cup all-purpose flour (or chickpea flour)
1 tbsp olive oil or avocado oil

Instructions:

Prepare the Potatoes

First, peel and chop the potatoes into chunks. Then, boil them until they are fork-tender. Once cooked, drain the water and mash the potatoes until smooth.

Mix the Ingredients

Next, add plant-based milk, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper to the mashed potatoes. Stir everything thoroughly until well combined.

Form the Croquettes

After mixing, take small portions of the mixture and shape them into oval or cylindrical croquettes.

Prepare the Coating

Meanwhile, make a flax egg by mixing flaxseed meal with water and let it sit for 5 minutes. At the same time, place flour, the flax egg, and breadcrumbs in separate bowls for coating.

Coat the Croquettes

Finally, roll each croquette first in flour, then dip it into the flax egg, and coat it evenly with breadcrumbs. Repeat until all croquettes are ready for cooking.

Notes:

• Air Fryer: Spray with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
• Pan Fry: Heat oil in a pan and fry croquettes until golden and crispy (about 3-4 minutes per side).
• Oven Bake: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.