Hello, in this post we get into all things vegan!
I must stress how a world apart the terms vegetarian and vegan are. Vegetarian means that they’ve
dietary restriction on eating meat, but would still eat any animal product. A vegan on the other hand,
firmly abides by eating anything aside from animal products. Meaning, these recipes won’t contain any
meats or eggs or cheeses or anything made from animals, but would still taste 100% delicious! There’ll
be 2 recipes for each category; Breakfast, Snacks & Lunch, making them 6 recipes in total. Scroll down to
wherever you’d like to try out.
First up we’ve Vegan Breakfast Waffles:
Prep Time: 10 minutes.
Cook Time: 10 minutes.
Total time: 20 minutes.
1. 1½ cups (360 mL) unsweetened plant-based milk
2. 1 Tbsp (15 mL) apple cider vinegar (or sub white vinegar)
3. 2 cups (250 g) whole wheat flour (or use buckwheat flour if GF)
4. ⅓ cup (85 g) unsweetened applesauce (or sub for 2 Tbsp sugar)
5. 2 tsp (10 g) baking powder
6. 1 tsp (3 g) ground cinnamon
7. 1 tsp (5 mL) vanilla extract
8. ½ tsp salt
9. ½ Tbsp (8 mL) vegetable oil or melted coconut oil
Steps: Mix all of the above ingredients together, except for the last ingredient; it’ll be used to oil the
surface in which you’ll be making the pancakes (in pan) or waffles (in waffle maker), to prevent them
from sticking to the surfaces of these instruments. You can then add your favourite garnish to the
waffles if you’d like!
1. Nut Butter (Peanut or Almond)
2. Maple Syrup
3. Powdered Sugar
The second breakfast recipe includes only 2 ingredients & is super easy to make, which is perfect for those short on time in the morning, but would still like to get in a wholesome breakfast, full of nutrients.
1. Vegan Peanut Butter
Just smear the PB onto the toast and add some grapes atop, the contrast in flavours is quite
enthralling and this breakfast includes fruits, but also protein from the peanut butter as well as carbs
from the toast, which provides the perfect balance for a healthy breakfast!
For many of us, the idea of snacks mainly pertains the concept of processed food, aka chips, chocolates,
etc. And although you shouldn’t ever restrict yourself from any type of food, these recipes provide a
much healthier alternatives to what you usually eat.
Peanut Butter Apple Nachos:
I know, I know, you’re probably sick and tired of P&B, but honestly this snack is just mouth-watering
once you get acquainted with it.
1. Apples (However many you’d like).
2. Molten (vegan) Peanut Butter.
4. Vegan vanilla Ice cream (optional).
Steps: The process itself is pretty self-explanatory, you melt the peanut butter in either the microwave
or the oven, for no longer than 5 minutes if it’s in the oven, otherwise it’ll burn, and then drizzle the
molten peanut butter onto the apples and sprinkle some cinnamon atop. If you’d like to have that nice
contrast between hot and cold sweet snacks, others would often prompt to add vanilla ice cream too
Avocado Tomato Bruschetta:
An Italian classic snack, this side snack, is full of nutrients and doesn’t require as much time as people
4. Brown Toast.
Steps: all you need to do is mash a ripe avocado in a plate and then smear it onto the brown toast, then
dice as many tomatoes as you’d like into little, small pieces and add those on top, accompanied with
some fresh basil. Then sprinkle across a dash of salt and pepper and you have it, a savory snack with
Quinoa Chickpea Summer Salad (Recipe Inspired by Pick up Limes):
Prep Time: 5-8 mins.
Cook Time: 15-20 mins.
Total time: 25 mins.
1. 2 cups (370g) cooked quinoa (found in cans, pre-cooked in supermarkets).
2. 1 cup (165g) cooked chickpeas (found in cans, pre-cooked in supermarkets).
3. 2 red bell peppers.
4. 1 medium-sized tomato, seeded and chopped.
5. 1/3 cucumber, diced.
6. 1/4 cup (about 13-15) kalamata olives, pitted and chopped.
7. 1 sprig green onion, thinly sliced.
Steps: Once you’ve added all of the above ingredients to a bowl, get creative! Some people add olive oil,
other vinegar, others apple cider,kale, some add garlic with roasted nuts, you could also add soy sauce
or even just your normal salad ranch! The beauty of this salad, is that the quinoa and chickpeas go super
well with almost every other ingredient, it’s quite difficult to mess up this recipe. Experiment around
and see what best fits your taste buds, have fun throughout!
The Green Meal:
This meal is my all-time favourite I make it every other day! It’s something that is so different and
unique in taste, it leaves you craving more. Every. Single. Time.
Total time: around 30 mins.
Servings: 4 people.
1. 2 tsp vegetable oil.
2. 1 medium onion, diced.
3. 3 cloves garlic, minced (or 1 ½ tsp of garlic paste).
4. 1 Tbsp freshly minced ginger.
5. 1 vegetable bouillon cube.
6. 2 tsp turmeric powder.
7. 3 medium potatoes, washed and cut into cubes.
8. 1 cup frozen peas.
9. 1 can cooked chickpeas, rinsed.
10. 2 cups fresh spinach.
11. 1 can full-fat coconut milk.
Add the vegetable oil to the pot on medium-high heat. Then add any spices you’d like, I personally go for
pepper, onion powder, garlic powder, cumin, pepper, salt and cayenne pepper. Mix the spices and the
olive oil together for 30 seconds to a minute, adding splashes of water in between to deglaze the pot if
necessary. Then add the onion and garlic and let them sit in the pot until the onions are of translucent
colour and the garlic have a golden colour to it. Then add the ginger and bouillon cube and turmeric
powder and mix. As that’s sitting on the stove on medium-low heat, go ahead and cut the potatoes,
once you’ve done that, add the potatoes, peas, spinach and chickpeas to the pot and the coconut (or
any raw milk alternative) to the pot and let sit until the potatoes become soft (takes anywhere from 5-
15 minutes, so make sure you keep an eye on the pot and mix it every now and again) That’s it! Best
served with some rice!
Written by: Mia Malak