Trying to be vegan or just want to eat healthier?
Here are some delicious vegan recipes to try out.

๐“ข๐”€๐“ฎ๐“ฎ๐“ฝ ๐“’๐“ธ๐“ฌ๐“ธ๐“ท๐“พ๐“ฝ ๐“ก๐“ฒ๐“ฌ๐“ฎ ๐“ช๐“ท๐“ญ ๐“œ๐“ช๐“ท๐“ฐ๐“ธ

๐ผ๐“ƒ๐‘”๐“‡๐’พ๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1/2 cup jasmine or short grain rice
1 cup of water
1/2 15-oz. can of coconut milk
2 Tbsp. Sugar
1/2 Tsp. Salt
1 Mango, Cubed
Sesame Seeds, for topping (Optional)

๐’ฒ๐’ฝ๐’ถ๐“‰ ๐“‰๐‘œ ๐’น๐‘œ
-Using a sieve or strainer, rinse the rice until the water runs clear. Add to a pot with 1 cup of water and bring to a boil over medium-high heat. Lower the heat and simmer, covered, for 15 to 20 minutes, or until the water is fully absorbed.
-Add the coconut milk, sugar, and salt and stir well.
-Top with the mango and sesame seeds and enjoy!

๐“ก๐“ธ๐“ผ๐“ฎ๐”€๐“ช๐“ฝ๐“ฎ๐“ป ๐“’๐“ฑ๐“ฒ๐“ช ๐“Ÿ๐“พ๐“ญ๐“ญ๐“ฒ๐“ท๐“ฐ

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 Cup Almond Milk
1 Splash Rosewater (Optional)
3 Tbs. Chia Seeds
Handful Walnuts or Almonds (Optional)
1/2 Banana, Sliced
Handful Raspberries
1/2 Nectarine, Sliced

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Combine the almond milk, rosewater, and chia seeds in a jar with an airtight lid and leave in the fridge overnight.
-Once the chia seeds have soaked up the liquid, top with walnuts, banana slices, raspberries, and nectarine slices and enjoy!

๐““๐“ฎ๐“ฟ๐“ฒ๐“ต๐“ฎ๐“ญ ๐“Ÿ๐“ธ๐“ฝ๐“ช๐“ฝ๐“ธ๐“ฎ๐“ผ

๐ผ๐“ƒ๐‘”๐“‡๐’พ๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
5 to 6 small yellow potatoes
1/2 block extra-firm tofu
1/4 cup vegan mayo (Try Veganaise)
2 tsp. yellow mustard
1 tsp. water
1/2 tsp. dried dill weed
1/2 tsp. garlic powder
1/2 tsp. turmeric
1/4 tsp. salt
Pepper, to taste
Salt, for sprinkling
Paprika, to taste (optional)

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Pierce each potato a few times with a fork. Place two on a plate and microwave for 4 to 5 minutes, or until soft. Repeat with the remaining potatoes. Cut in half lengthwise and allow to cool completely. (Place in the fridge to speed up the process.)
-Scoop out the insides of the potatoes with a melon baller or spoon.
-Crumble the tofu and place in a blender, then add the mayo, mustard, water, dill, garlic powder, turmeric, salt, and pepper and blend until smooth. Taste and adjust the spices as needed.
-Sprinkle each potato shell with salt, then fill with a generous dollop of the tofu mixture.
-Sprinkle with paprika. Enjoy!

๐“ก๐“ช๐“ผ๐“น๐“ซ๐“ฎ๐“ป๐“ป๐”‚-๐“ฅ๐“ช๐“ท๐“ฒ๐“ต๐“ต๐“ช ๐“’๐“พ๐“น๐“ฌ๐“ช๐“ด๐“ฎ๐“ผ

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
๐’ž๐’ถ๐“€๐‘’
1 cup nondairy milk (Almond milk, coconut milk, cashew milk)
1/2 cup vegan butter
1 cup granulated sugar
1 tsp. pure vanilla extract
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

๐‘…๐’ถ๐“ˆ๐“…๐’ท๐‘’๐“‡๐“‡๐“Ž ๐น๐“‡๐‘œ๐“ˆ๐“‰๐’พ๐“ƒ๐‘”
1/2 cup vegan butter, softened
1/4 tsp. pure vanilla extract
3 cups powdered sugar
1/2 cup dried raspberries, crushed
1โ€“3 splashes nondairy milk

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Preheat the oven to 350ยฐF and fill a 12-cup muffin pan with cupcake liners.
-Combine all the ingredients, except the frosting and dried raspberries, and mix until smooth.
-Fill the cupcake liners about 3/4 of the way. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool.
-Prepare the icing: Beat the vegan butter until fluffy, then stir in the vanilla.
-Slowly mix in the powdered sugar and dried raspberries.
-Add splashes of nondairy milk until the desired consistency is reached.
-Decorate with Raspberry Frosting and dried raspberries.

๐“ฅ๐“ฎ๐“ฐ๐“ช๐“ท ๐“ก๐“ช๐“ท๐“ฌ๐“ฑ ๐““๐“ฒ๐“น

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 cup vegan mayonnaise (we used Follow Your Heart Original Vegenaise)
1/4 cup unsweetened soy milk
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. salt
1 tsp. fresh chopped parsley
1/2 tsp. fresh chopped dill or 1/4 tsp. dried dill

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Mix all the ingredients together in a medium-size bowl until smooth and creamy.
-Adjust the seasonings to your liking, then place in the fridge and allow to set.

๐“Ÿ๐“พ๐“ถ๐“น๐“ด๐“ฒ๐“ท ๐“Ÿ๐“ฒ๐“ฎ ๐“ข๐“ถ๐“ธ๐“ธ๐“ฝ๐“ฑ๐“ฒ๐“ฎ

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 cup pumpkin purรฉe
1 cup vanilla nondairy milk
1 frozen banana
2 tsp. pumpkin pie spice
5 ice cubes
1 Tbsp. agave nectar (optional)

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Toss all the ingredients into a blender and blend until smooth.
-Do a taste test: Do you need more sweetness to achieve that authentic pumpkin pie flavor? Add a bit more agave nectar, if needed.
-Drink up and enjoy the best season of the year!

๐“ฅ๐“ฎ๐“ฐ๐“ช๐“ท ๐“ก๐“ฎ๐“ญ ๐“ฅ๐“ฎ๐“ต๐“ฟ๐“ฎ๐“ฝ ๐“ข๐“ฑ๐“ช๐“ด๐“ฎ

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 cup vegan vanilla ice cream (try So Delicious brand)
1/2 cup almond milk
3 Tbsp. vegan red velvet cake mix (try Duncan Hines brand)
1 tsp. vanilla extract
Vegan whipped cream and sprinkles, for garnish (optional)

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Combine the vegan ice cream, almond milk, cake mix, and vanilla extract in a blender and blend until smooth.
-Pour in a glass and top with vegan whipped cream and sprinkles.

๐“ฅ๐“ฎ๐“ฐ๐“ช๐“ท ๐“‘๐“พ๐“ฏ๐“ฏ๐“ช๐“ต๐“ธ '๐“ฆ๐“ฒ๐“ท๐“ฐ๐“ผ'

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 cup water or soy milk
1 cup flour (any kind will workโ€”even gluten-free!)
2 tsp. garlic powder
1 head of cauliflower, chopped into pieces
1 cup buffalo or hot sauce
1 Tbsp. olive oil or melted vegan margarine

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Preheat the oven to 450ยฐF.
-Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
-Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
-While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
-Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
-Serve alongside vegan ranch dressing and celery sticks.

๐“ฅ๐“ฎ๐“ฐ๐“ช๐“ท ๐“’๐“ฑ๐“ฒ๐“ฌ๐“ด๐“ฎ๐“ท ๐“’๐“ช๐“ฎ๐“ผ๐“ช๐“ป ๐“ฆ๐“ป๐“ช๐“น

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 vegan chicken patty, cut into strips (try Boca brand)
2 Tbsp. vegan ranch dressing (try Organicville or Follow Your Heart brand)
1 Tbsp. vegan mayonnaise (try Vegenaise brand)
1 large or extra-large tortilla
1 cup chopped romaine lettuce
2 Tbsp. diced tomatoes

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Cook the vegan chicken patty according to the package directions.
-Combine the vegan ranch dressing and vegan mayonnaise in a small bowl.
-Warm the tortilla in a microwave for about 7 to 10 seconds (a nonheated tortilla will break easily).
-Place the vegan chicken, dressing mixture, lettuce, onions, and tomatoes in the center of the tortilla and wrap up!

๐“‘๐“ป๐“ฎ๐“ช๐“ด๐“ฏ๐“ช๐“ผ๐“ฝ ๐“‘๐“ช๐“ท๐“ช๐“ท๐“ช ๐“Ÿ๐“พ๐“ญ๐“ญ๐“ฒ๐“ท๐“ฐ

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
2 cups almond milk
1 pkg. vegan vanilla powdered pudding mix
10 vegan vanilla wafers, crushed to crumbs
2 bananas, sliced
Vegan whipped cream, optional
1/2 cup walnuts, optional

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Prepare vegan pudding packet according to directions, and allow time for cooling.
-Pour the wafer crumbs into a bowl or jar.
-Pour a small amount of the pudding over the crumbs, then add a layer of banana slices. Alternate layers until the bowl or jar is full.
-Refrigerate for 2 hours before eating. Top with optional vegan whipped cream and/or walnuts.

๐“œ๐“ฒ๐“ญ๐“ญ๐“ต๐“ฎ ๐“”๐“ช๐“ผ๐“ฝ๐“ฎ๐“ป๐“ท ๐“Ÿ๐“ฒ๐“ฝ๐“ช ๐“ฆ๐“ป๐“ช๐“น๐“ผ

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 pkg. tofu, drained and cubed
Salt, to taste
Pepper, to taste
1 cup lime juice
3 Tbsp. sumac
1 Tbsp. garlic powder
1 Tbsp. vegetable oil
1 bag Brussels sprouts (about 1 lb.)
1 red pepper, sliced
1 tomato, diced
5โ€“6 sprigs fresh dill, to taste
3โ€“4 radishes, sliced
2โ€“3 green onions, diced
5 pieces pita bread
Garlic spread (called toum) or hummus

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Marinate cubed tofu in a bowl with salt and pepper to taste, 2 tablespoonsful of lime juice, 1 tablespoonful each of sumac and garlic powder. Stir until the tofu is well covered with spices and let sit for 10 minutes.
-Heat the oil in a pan and add the tofu, Brussels sprouts, and red pepper. Cook over medium heat, stirring frequently, until the tofu is slightly browned and the Brussels sprouts are tender, about 10 minutes.
-In a small bowl, add the tomato, the dill, the rest of the lime juice, 2 tablespoonsful of sumac, the radishes, and the green onions and mix well. Taste and adjust flavors as needed.
-Place the pieces of pita bread on plates and spread them with the garlic sauce or hummus. Add the tofu and veggies in even portions to each pita and top with equal amounts of the tomato mix.

๐“ฃ๐“ช๐“ท๐“ฐ๐”‚ ๐“‘๐“‘๐“  ๐“’๐“ช๐“พ๐“ต๐“ฒ๐“ฏ๐“ต๐“ธ๐”€๐“ฎ๐“ป '๐“ฆ๐“ฒ๐“ท๐“ฐ๐“ผ'

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 cup water or soy milk
1 cup flour (any kind will workโ€”even gluten-free)
2 tsp. garlic powder
1 head cauliflower, chopped into pieces
1 Tbsp. vegetable oil or melted vegan butter
1 cup of your favorite vegan BBQ sauce
1/4 cup hot sauce (optional)
1 pinch salt
Sliced green onion, for garnish (optional)

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Preheat the oven to 450ยฐF.
-Combine the water or soy milk, flour, and 2 tsp. garlic powder in a bowl and stir until well combined.
-Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
-While the cauliflower is baking, combine the oil or melted vegan butter, BBQ sauce, hot sauce (if using), salt, and remaining garlic powder in a small bowl.
-Pour the BBQ sauce mixture over the baked cauliflower and bake for an additional 5 to 8 minutes.
-Garnish with sliced green onion and enjoy.

๐“ข๐”€๐“ฎ๐“ฎ๐“ฝ ๐“Ÿ๐“ธ๐“ฝ๐“ช๐“ฝ๐“ธ ๐“•๐“ป๐“ฒ๐“ฎ๐“ผ

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
2 sweet potatoes, peeled and cut into sticks
1 tsp. olive oil
Pinch salt
Pinch pepper

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Preheat the oven to 450ยฐF.
-In a bowl, toss the sweet potatoes with the olive oil, paprika, salt, and pepper until evenly coated.
-Spread in a single layer on a baking sheet thatโ€™s lightly greased or lined with parchment paper.
-Bake for about 20 minutes or until golden brown, flipping once halfway through. Serve with your favorite condiment.

๐“ข๐”€๐“ฎ๐“ฎ๐“ฝ-๐“’๐“ธ๐“ป๐“ท ๐“’๐“ช๐“ด๐“ฎ

๐ผ๐“ƒ๐‘”๐“‡๐‘’๐’น๐’พ๐‘’๐“ƒ๐“‰๐“ˆ
1 7.4-oz. pkg. sweet-corn cake mix (I like El Torito's)
1/4 cup vegan butter
1/4 cup water
1 15-oz. can cream-style corn

๐ผ๐“ƒ๐“ˆ๐“‰๐“‡๐“Š๐’ธ๐“‰๐’พ๐‘œ๐“ƒ๐“ˆ
-Preheat the oven to 350ยฐF.
-Add all the ingredients to a bowl and mix until well combined.
-Pour the mixture into a greased 9-inch-by-5-inch loaf pan.
-Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
-Enjoy!

I hope you all enjoy these delicious snacks!
XO
Becky