A-Z Vegan food ideas and recipes for when you can’t think what to eat.
I’ve collected my personal veg recipe list. I haven’t tried every
recipe so I can’t guarantee all of them. If you want to add to this list
or take it and add to it, that’s awesome. I’ve used *s to mark the
recipes I’m particularly in love with.
A Apple (apple fries) (apple slices w/ pb) (dipped in caramel) Avocado (avocado fries)
i’m probably gonna have two jobs soon (one full time, one part time) so that’s a lil stressful but at least i’ll be making BANK af and it’ll only be until next fall. also i’ve been vegan for 3 weeks! i’m still trying to remember to check ingredients on everything and i’m trying to find a honey-free chap stick that works as well for my lips as burt’s bees does BUT everything is a work in progress.
i’ve made some pretty yummy stuff; falafel, pizza, pumpkin pie, tofu scramble, naan bread, and i’m addicted to almond milk yogurt and granola lol but yeah i’m loving this vegan thing!! i’m not great at making sure i have lunch though so i usually feel really woozy by dinner time, i gotta adjust that.
i haven’t been doing much art and i can’t seem to wake up on time like at all recently which is rly upsetting so i have to fix that, that’s kind of my goal for this week.
i really don’t check this website anymore and like i said i don’t really need it but i’ll keep updating every once in a while
I love this recipe, it is delicious, pretty pretty easy to make and left overs are great :) Family Approval: Mom and Daddy
Ingredients: - 500g Chickpeas/Grabanzo Beans - Water - Salt and Pepper - 2 Onion (medium or big, it only depends on how much you like onions) - 3 cloves garlic - ½ cup Parsley - 2 cups grape tomatoes
Steps: 1. Soak chickpeas over night. Drain, pour in a pressure cooker pan, add water enough fully cover it and then 2-3 cups more. Cook for 20 minutes from when it starts making that nice/weird/annoying noise. Mean while chopp or process onions, garlic and parsley with some salt and pepper to taste. 2. Drain chickpeas, and mash them with onion mixture until is all incorporated. 3. Transfer to a big glass baking sheet, add some olive oil on top and bake for 30 minutes in pre heated oven (180ºC/375ºF). Meanwhile cut grape tomatoes by half, and season with salt, black pepper, oregano and olive oil. Remove pie from oven, press it with a fork to make space for tomatoes. Pour tomatoes on top of it and bake for 30-35 minutes more until it gets really really gold. Serve with mixed greens salad and yogurt cucumber sauce. Enjoy!
Yestarday night I did Falafel Pie for dinner, but I used a reduced recipe cause I thought I would be the only one to like it. I made my parents taste it, they loved it and started asking for more, but it was already over haha I’m happy because there is another vegan plate that they are looking forward to having again :)
Ingredients: - 1 can Chickpeas - 1 tbsp Garlic Flakes - 1 big clove Garlic, minced - 1/3 cup Chopped Parsley - 1 tbsp Oregano - Olive Oil - Salt and Pepper to taste Toppings: - 1 ½ cup Grape Tomatoes, cut in half - 1 japanese Cucumber - 180ml Unsweetned Plain Soy Yogurt - ½ tbsp Chopped Mint
Steps: - Pour chickpeas into a pan, add garlic flakes and 2-3 cans water. Bring it to a boil, reduce heat and let it simmer for 20 minutes. You can skip this step if you want to, I do it because it makes the chickpeas softer and easier to mash. - Pre heat oven to 180ºC - 375ºF - Drain chickpeas and pour into a plate, save the water. Add minced garlic, chopped parsley, oregano, some olive oil, salt, pepper and mash everything until it’s paste and everything is fully incorporated. - Oil a small baking plate, pour mixture and flatte it into the plate with wet finger tips or a fork. - Bake for 20 minute, remove from oven, add grape tomatoes on top of it and bake for extra 20 minutes. - Serve with leafs salad and Yogurt Sauce (grate japanese cucumber, squeeze to remove water and fold in yogurt and chopped mint)
(this picture is from my parents plate, they added Eggplant Antipasto on top of the Falafel Pie)