Here’s a roundup of some of my favorite recipes on the blog–veganized, of course! I know that I didn’t do too much cooking but it’s because a lot of these recipes would just show me mixing things in a bowl, basically doing the same thing over and over again. A lot of the quantities can also be adjusted as well, like the amount of beans in the salad or in the curry. But isn’t that the beauty of no-guide recipes?
Anyways, I had so much fun creating these delicious dishes to show in this video as I recommend them ALL. They are all super nutritious, healthy, winter-friendly, and of course, delectable. Please check out the links for the full recipes!
- Customizable Breakfast Curry: Hands down, one of my ALL-TIME favorite recipes on the blog and ever in my life because it’s made by my mother, is so delicious, and is really so much fun to make because you can make it different every time. It doesn’t even have to be vegan if you want to add some paneer, some chicken, shrimp, and of course, a huge variety of vegetables and spices!
- Chocolate Sweet Potato Kabocha Pudding: this was made into a mash because my blender shattered a few days before I filmed it! As a little twist, I mixed some ground ginger, allspice, cloves, and tons of cinnamon to add some festiveness for the holidays! The peanut butter drizzle really complemented it as well and is great if you don’t incorporate it into the actual pudding or mash. Another great spinoff of this recipe is my gingerbread butternut squash mash.
- Pan-Fried Tofu: I know I don’t have a real recipe for this, but it’s pretty self-explanatory. Just chop up a block of tofu, and when you’re ready to serve it, heat it up in the microwave, on the stove in a nonstick pan, on a grill pan, or in the oven. You can also serve this with some almond coconut flour-crusted tofu nuggets!
- Winter Grains Salad with Black Beans, Mixed Greens, Brussel Sprouts and Mushrooms: Made a while ago if you look on my Instagram–I loved this salad! It’s so hearty, filling, delicious and easy to make. You can have it any time of the year, but winter is the best because it’s colder. Make sure that the grains, beans and veggies are hot so that you can absorb the nutrients easily!
- One-Ingredient Cake: Even though I go through a bunch of sweet potato phases, this one-ingredient cake–basically peeling and mashing a sweet potato so that it fits into your bowl–is an absolute keeper. It’s not really a cake until you add some toppings on it, though; this time, I topped it with blueberries, strawberries, mango, Kith & Thyme cherry lavender granola, Evoke Foods muesli, hemp seeds, Nature’s Path Qi’a chia cereal, and of course: dark chocolate and peanut butter–however, guess what’s my favorite part of the cake? I’m sure you know 😉
- 3-Ingredient Vegan Protein Crumble: Inspired by my three-ingredient vegan protein waffle, this was an EPIC FAIL…sort of. In terms of holding together in the waffle machine, it is disastrous. However, the taste and texture were absolutely amazing, regardless. You don’t taste the canned pumpkin or the mashed banana. In fact, they both give a nice fluffiness and sweetness. If you like scraping (and eating) things off a waffle iron, then you’ll love this recipe!
What are your favorite vegan recipes?