Vegan Omelet recipe

Vegan Omelet

 

Vegan omelet? Yes, you can make your favorite “egg-like” breakfast meal with chickpea flour, stuffed with lots of veggies. Black salt makes it taste and smell a lot like an egg.

 

 

Kala Namak – the black salt – has a high sulfur content making it perfect for all dishes that need an “eggy” taste and smell.

 

 

Vegan Omelet recipe

Vegan Omelet

Make your favorite "egg-like" breakfast meal with chickpea flour, stuffed with lots of veggies. Black salt makes it taste and smell a lot like an egg.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 4 servings

Ingredients
  

  • 200 g firm tofu
  • 3 tbsp nutritional yeast
  • 3 tbsp chickpea flour
  • 1 tsp baking powder
  • 1 tsp black salt
  • a pinch of black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric powder
  • 1 tsp Maizena
  • 1 tbsp olive oil
  • 3/4 cup soy milk

Instructions
 

  • Add all ingredients to a blender and mix until smooth ( add more soy milk or water if too thick ). Let it sit for 5-10 mins.
  • Heat vegan butter or vegetable oil in a nonstick pan on medium-high heat until hot. Pour in the mixture and use a spoon to make it as thin as possible. Continue cooking until it's easy to flip around.
  • Flip the omelet and place the filling of your choice on one side of the omelet. Fold omelet in half and let it cook for a minute.
  • Slide omelet onto a plate and serve.

Notes

For the filling add any veggies you like. I had mushrooms, onions, garlic, spinach and red bell peppers.
Smooth Chocolate Chia Pudding recipe

Smooth Chocolate Chia Pudding

 

Easy Chocolate chia pudding recipe that is simple to make and amazingly delicious. No baking is needed and takes only few minutes to make. You can do it ready in the evening, and have an amazing vegan healthy breakfast ready in the morning! Or make this as a perfect vegan dessert 😉 All you need is 5-6 ingredients and a blender.

 

 

Creamy and smooth vegan chia pudding is so good you would never guess it’s so healthy. It is naturally gluten-free and dairy-free and loaded with nutrients. Chia seeds are a great source of many essential nutrients and one of the best plant-based sources of omega-3 fatty acids.

 

Chia pudding is also a great healthy snack for kids after school or for you after work. You can put it ready to small serving dishes and store in a fridge – it stays good for at least 3 days.

 

Smooth Chocolate Chia Pudding recipe

Smooth Chocolate Chia Pudding

Easy Chocolate chia pudding recipe that is simple to make and amazingly delicious. No baking needed, and takes only few minutes to make. You can do it ready in the evening, and have an amazing vegan healthy breakfast ready in the morning! Or make this as a perfect vegan dessert 😉 All you need is 5-6 ingredients and a blender.
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Prep Time 10 minutes
Resting time 1 hour
Course Breakfast, Dessert
Servings 2 servings

Ingredients
  

  • 1 cup plant-based milk
  • 1 banana
  • 2 tbsp chia seeds
  • 1 tbsp agave or maple syrup
  • 1 tsp vanilla extract optional
  • 2 tsp dark unsweetened cocoa powder

Instructions
 

  • Combine all ingredients in a high-speed blender. Add chia seeds latest as otherwise they easily stick to the bottom of the blender. Blend until very smooth and scrape down the sides if needed.
  • Put the chia pudding into serving dishes, and place in the fridge to set until completely chilled, at least 30 minutes to 1 hour. I recommend making this the day before and letting it chill overnight.
  • Serve chia pudding cold with your favorite toppings, I like berries or banana on top or eat it just like that.
easy vegan chickpea sandwich recipe

Chickpea Sandwich

 

Healthy and delicious Chickpea salad sandwich recipe that is super easy to make!

You could also call this a “vegan tuna sandwich”. Of course, it doesn’t taste like real tuna but if you are looking for a similar type of recipe, this is your vegan version! And super easy to make.

 

 

Chickpeas are high in protein and make an excellent replacement for meat in vegan diets! For gluten-free option just use gluten-free bread. Or you can also enjoy this chickpea salad inside lettuce wraps.

 

If you don’t want to use mayonnaise, try my cashew cream cheese instead.

 

 

 

easy vegan chickpea sandwich recipe

Chickpea Sandwich

Healthy and delicious Chickpea salad sandwich recipe that is super easy to make!
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Prep Time 15 minutes
Course Breakfast, lunch, Snack

Ingredients
  

  • 400 g can of cooked chickpeas
  • 1/2 red onion finely chopped
  • 1 garlic clove minced
  • 100 g pickles chopped
  • 1 rib celery finely chopped
  • 3 tbsp vegan mayo
  • 1 tbsp dijon mustard
  • 1/2 juice of lemon
  • A bit of fresh parsley and/or dill use 1 tsp dry if you don’t have fresh
  • Salt and pepper to taste

Instructions
 

  • Rinse and drain the chickpeas. Add to a mixing bowl and lightly mash with a fork for texture.
  • Chop the onion, celery and pickles finely. Mince the garlic.
  • Add the remaining ingredients into the bowl, and mix well with a spoon. Taste and adjust seasonings if needed.
  • To assemble the sandwich, toast 2 slices of bread and and prepare any other sandwich toppings you desire (tomato, lettuce, cucumber).
  • Scoop a good amount of filling onto both slices of bread, add desired toppings on one slice and top with other.
  • You can store the chickpea mixture in a air-tight container in a fridge for at least 3-5 days and make easy, quick sandwiches when in a hurry.
vegan banana pancakes recipe

Healthy Banana Pancakes

 

This easy vegan banana pancakes recipe is so good you want to make it again and again. It is easy to make, and ready in about 15-20 minutes. These banana pancakes are naturally sweetened with dates and more filling recipe as I used half oats and half flour. Perfect for a delicious vegan breakfast topped with fresh berries and agave syrup.

 

vegan banana pancakes recipe

 

This is a perfect pancake recipe for those lazy Sunday mornings 😉 And not only for vegans, this is also a great dairy-free and eggless banana pancake recipe for anyone with allergies to milk or eggs. Or just someone who likes to eat more healthy.

You can also make a gluten-free option just by using gluten-free flour of your choice. And if you don’t have dates for natural sweetness, use sugar or agave or maple syrup instead.

This vegan pancake recipe is tested on a super picky non-vegan kid and non of the pancakes were left after few minutes 😉

 

vegan banana pancakes recipe

Healthy Banana Pancakes

Easy vegan pancake recipe that is ready in 15-20 minutes. These banana pancakes are naturally sweetened with dates and more filling recipe as I used half oats and half flour. Perfect for a delicious vegan breakfast topped with fresh berries and agave syrup.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Dessert
Servings 2 servings

Ingredients
  

  • 1 ripe banana
  • 2 cup soy milk
  • 1 cup oats
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 4 dates if you don't have dates, use 1-2 tbsp agave or maple syrup instead
  • 1 tsp baking powder
  • vegan margarine or oil for cooking

Instructions
 

  • Making the vegan pancake batter is super simple! Just place all ingredients in a blender and blend until smooth.
  • If you don’t have a blender, first mash up the banana in a mixing bowl with a fork. then add the rest of the ingredients and whisk until smooth. Without blender, you are not able to get dates smooth enough so I recommend agave syrup instead if you don't like pieces in your batter.
  • Heat up a pan to medium-high heat with some vegan margarine ( or use oil instead ) and then add in around 2 spoonfuls of batter for each pancake. I made 3-4 pancakes at once in a medium size pan. When pancakes start to look a little dry along the edges and with few bubbles on top, flip them and cook on the other side until browned a bit.
  • Serve with agave or maple syrup, fresh fruit or berries, or any dessert sauce of choice.
vegan pasta salad recipe

Vegan Pasta Salad

 

When someone asks me what is the best vegan recipe for picnic or party, I always say pasta salad! This creamy vegan macaroni salad recipe will impress your family and friends. And best of all, you can make it the night before and store in a fridge. And instead of unhealthy mayo I used my own cashew based dressing recipe. For gluten-free pasta salad option just use gluten-free pasta.

 

vegan pasta salad recipe

 

Gluten-free and Dairy-free pasta salad is a perfect recipe for parties as anyone can eat it. If there is someone with nut allergies just use vegan mayo instead of cashews. And of course you can change the vegetables for this recipes or add black olives or so. Make it as you like it! Vegan pasta salad will stay good at least 4 days in a fridge, maybe longer but I have never been able not to eat it before 😉

 

 

 

Vegan Pasta Salad

This creamy vegan macaroni salad recipe will impress your family and friends. And best of all, you can make it the night before and store in a fridge.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 400 g macaroni
  • 1 red bell pepper
  • 1 red onion
  • 3 celery stalks
  • 2 carrots
  • Ingredients for the dressing:
  • 1 cup soaked cashews in hot water for 15 minutes or in a refrigerator overnight
  • 2 tbsp dijon mustard
  • 1 tbsp agave
  • 1 tbsp nutritional yeast
  • 1 juice of lemon
  • 1 tsp salt
  • a pinch of black pepper
  • 3-5 tbsp water

Instructions
 

  • Cook the pasta "al dente" in a salted boiling water. ( Start tasting the pasta after six or seven minutes, It should feel firm, but not too crunchy,) After cooked, rinse under cold water.
  • Chop the bell pepper, onion and celery to small pieces and grate or chop the carrots.
  • Add all dressing ingredients to a blender and blend until smooth. Start with 3 tbsp of water and add more water 1 tablespoons at a time if it's too thick. This dressing is at its best when a little bit runny.
  • Combine all in a large bowl and mix well until the dressing is fully coated over macaroni and veggies.
  • Add salt and pepper to taste.
  • Store vegan pasta salad in a fridge in an airtight container, It will last good at least 4-5 days.
vegan spicy cucumber salad recipe

Spicy Cucumber Salad

 

Add a bit of Asian flavor to a simple yet spicy cucumber salad. A refreshing starter or side dish for any meal! This spicy cucumber salad has a little bit of a kick and is super simple to make.

 

vegan spicy cucumber salad recipe

 

Cucumbers are low in calories but high in many important vitamins and minerals.

 

 

Spicy Cucumber Salad

Add a bit of Asian flavor to a simple cucumber salad. A refreshing starter or side dish for any meal! This spicy cucumber salad has a little bit of a kick and is super simple to make.
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Prep Time 10 minutes
Course Salad
Servings 2 servings

Ingredients
  

  • 1 middle size cucumber
  • 1 tbsp vinegar apple cider or white whine vinegar
  • 1 tsp chili paste
  • 1-2 tsp tamari/soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/2 tsp sugar skip this if your chili paste contains sugar already

Instructions
 

  • Mix the dressing ingredients well.
  • Combine the drained cucumber and dressing.
  • Taste to see if you need more salt or chili because the amount of this dressing can vary depending on the size of your cucumber.
thai mango salad recipe

Thai Mango Salad

 

This vegan Thai mango salad is a fresh, healthy, and light lunch on its own or a great starter or side dish with different Asian main courses.

 

thai mango salad recipe

 

Mango is a low-calorie fruit that is high in fibre and a great source of antioxidants.

 

 

Mango-Carrot Salad

This Thai-inspired mango salad is a fresh, healthy and light lunch on its own or a great starter or side dish with different Asian main courses.
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Prep Time 15 minutes
Course Salad
Servings 2 servings

Ingredients
  

  • 1 big raw mango use 2 if small
  • 1 carrot
  • 1/2 red onion
  • small handful of peanuts
  • fresh coriander and mint
  • For the dressing:
  • 1 chili diced finely or 1/2 tsp chili powder
  • 1 juice of lime
  • 2 tbsp soya sauce
  • 1 tsp sugar

Instructions
 

  • Grate the mango and carrot into very thin slices and chop the onion finely.
  • In a bowl, mix all the dressing ingredients together.
  • Combine the mango, carrot and onion with the dressing and mix well.
  • Add the peanuts, chopped coriander and mint and mix gently with the salad.
  • Serve cold.
vegan Vietnamese noodle salad recipe

Vietnamese Noodle Salad

 

A healthy, refreshing vegan Vietnamese noodle salad recipe with all the ingredients that tickle your taste buds! Salty, sweet, spicy and sour – a combination for the perfect sauce!

 

vegan Vietnamese noodle salad recipe

 

This refreshing summer salad recipe combines the best flavors of Vietnam and is perfect with protein-rich tofu or tempeh.

 

vegan Vietnamese noodle salad recipe

Vietnamese-Style Noodle Salad

A healthy, refreshing vegan noodle salad recipe with all the ingredients that tickle your taste buds! Salty, sweet, spicy and sour - a combination for the perfect sauce!
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Prep Time 20 minutes
Course Salad
Servings 2 servings

Ingredients
  

  • 100-140 g rice vermicelli noodles or noodles of your choice
  • 150 g firm tofu
  • 1 carrot sliced into thin strips
  • 1 spring onion
  • 1 garlic clove crushed
  • a handful of mung bean sprouts
  • 3 tbsp salted peanuts
  • a small handful of fried onion
  • a small handful of fresh mint
  • a small handful of fresh coriander
  • For the dressing:
  • 3 tbsp water
  • 3 tbsp lime juice
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 1 red chili chopped or 1 tsp chili powder

Instructions
 

  • Place the rice noodles in a deep mixing bowl. Pour boiling water over the rice noodles until they are completely submerged. Stir the noodles after a minute and let them soak for 5 minutes.
  • Once the noodles are tender, drain them and rinse them under running cool water to stop the cooking process. Add 1 tablespoon of sesame oil or sunflower oil.
  • Cut the tofu into small cubes, chop the spring onion and crush the garlic. Slice the carrot into thin strips.
  • Place all the salad ingredients in a bowl.
  • Mix the sauce ingredients and pour over the noodle salad little by little to get amount you like.
  • Add more soy sauce or chili if needed and garnish with fried onion and green parts of spring onion.
vegetable salad with tahini dressing

Vegetable Salad with Tahini Dressing

Roasted chickpeas and cauliflower make this salad very filling and rich of protein.

 

vegetable salad with tahini dressing

 

If you are making a bigger portion of salad with greens it’s better to serve the dressing separately. This way everyone can add as much as they like and the salad is going to stay fresh longer.

 

 

Veggie Salad with Tahini Dressing

Roasted chickpeas and cauliflower make this salad very filling and rich of protein.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Salad
Servings 2 servings

Ingredients
  

  • 2 carrots
  • 2 celery stalks
  • 1 small red onion
  • a big handful of green salad
  • 1/2 cup of sweet corn
  • 200 g canned chickpeas roasted with olive oil, salt and pepper
  • a big handful of cauliflower roasted with olive oil, salt and pepper
  • For the tahini dressing:
  • 2 tbsp tahini
  • 1/2 juice of lemon
  • 1 garlic clove minced
  • 1 tbsp agave or maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tsp dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees F ( 190 degrees C ).
  • Rinse and drain the chickpeas and cut the cauliflower in small pieces.
  • Combine in a bowl and add 1-2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper and mix well.
  • Spread the chickpeas and cauliflower out as an even layer on a baking sheet and roast for 20 to 30 minutes until slightly darkened, dry and crispy.
  • While chickpeas and cauliflower are in the oven, cut all the ingredients for the salad and prepare the dressing. You can use whatever ingredients you have available for the salad, all work great in this dish.
  • For the salad dressing just add all ingredients in a lidded glass jar and mix well. Store in cold and mix well before using.
vegan peanut noodle salad recipe

Peanut noodle salad

A delicious and easy vegan peanut noodle salad recipe with healthy colorful vegetables and crispy tofu. Creamy thai-style peanut dressing makes this salad very tasty and filling.

 

You can add more chili if you like it more spicy or leave away if this is a lunch or dinner for kids – they will love the peanut sauce! You can also serve vegetables and tofu in a different bowl and only mix peanut sauce with noodles. And if tofu is not your thing, feel free to replace it with tempeh or seitan. Or just eat this dish with vegetables.

 

vegan peanut noodle salad recipe

 

This Vegan Noodle Salad is also perfect party food as you can make it ahead, it last well for 3-4 days in the fridge. And taste just gets better. For gluten-free version you can just use rice noodles or chickpea noodles.

 

 

Noodle salad with Peanut Sauce

A delicious and easy vegan noodle salad recipe with healthy colorful vegetables and crispy tofu. Creamy thai-style peanut dressing makes this salad very tasty and filling.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 150 g noodles of your choice
  • 200 g firm tofu
  • 200 g broccoli
  • 1/2 bell pepper
  • 1 carrot
  • INGREDIENTS FOR PEANUT SAUCE
  • 1 tbsp ginger paste
  • 4 tbsp peanut butter
  • 3 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp agave
  • 1 tsp garlic
  • 1/2 tsp chili powder
  • 2-4 tbsp water if needed

Instructions
 

  • Cut the tofu in bite-size pieces and fry in a dry pan for few minutes until extra water is fade away. That will make tofu more crispy. When tofu is dry add 1 tsp olive oil and 1 tsp soy sauce and fry for 4-5 minutes. Set aside and let it cool while preparing other ingredients.
  • Cut the broccoli to bite-size pieces and cook in salted water. When broccoli is fork-tender take away from the water and cook noodles in the same water. After noodles are "al-dente" drain and rinse with cold water.
  • Grate the carrot into very thin slices and cut the bell pepper to small pieces.
  • Whisk all dressing ingredients well together. Add more chili if you like more spicy dressing. if the dressing is too thick, add some water.
  • Combine all ingredients in a salad bowl and serve. You can also make this beforehand, vegan noodle salad keeps well in the fridge for a few days.

Notes

Use any vegetables of your choice or leave something out! Everything works well with this salad recipe.