Many of us already know of the benefits of a vegan diet: it cuts down on animal cruelty, and it’s also naturally healthier for you.
But it’s easy to get bored with the same fresh fruit and vegetable recipes. Where are the hearty, sweet, and all-around guilty pleasure recipes you’re craving?
Don’t worry—even vegans can have their cake and eat it too (we’ve got a recipe for that down below)! Take a look at four vegan recipes from THE VEGAN CHEAT SHEET that are sure to satisfy…all day long.
Breakfast
Whole Wheat Blueberry Pancakes
-1 ¼ cups white whole wheat flour
-2 teaspoons baking powder
-¾ teaspoon salt
-1 1/3 cups almond milk
-1 cup blueberries
-1 tablespoon agave nectar or pure maple syrup
-1 tablespoon ground flaxseed or flaxseed meal, mixed with 3 tablespoons warm water; let sit 10 minutes
In a medium bowl, blend flour, baking powder, and salt. Add remaining ingredients and mix until combined.
On a nonstick pan or griddle, pour 2 to 3 tablespoons of batter per pancake, and cook over medium-low heat.
Flip when pancakes start to bubble or appear firm on edges, and cook 1 to 2 more minutes or until golden brown. Serve immediately.
Lunch
Fiesta Wrap
-Greens of choice (romaine, red-leaf lettuce, baby spinach, etc.)
-Olives
-Salsa
-Black beans
-Green onions
-Raw peppers
-Roasted peppers (roast at 425 for 45 minutes)
-Roasted garlic (roast at 425 for 45 minutes in aluminum foil pouch)
-Hominy
-Fresh mango, chopped
-Pumpkin seeds
-Chili powder (pink)
-Cumin (pinch)
Simply mix your desired ingredients and amounts into bowl. Eat as a salad or add to whole wheat tortilla / wrap for a hearty meal on the go.
Dinner
Creamy Corn Chowder
-½ cup chopped onion
-½ cup red peppers, cored, seeded, and chopped
-¼ cup diced celery
-1 cup peeled, diced potatoes
-½ teaspoon salt
-2 (15-ounce) cans corn, drained with liquid reserved
-Water
-½ cup unsweetened plain almond milk
-¼ teaspoon cayenne pepper (optional)
In a heavy dry pan, sauté onions, peppers, and celery over medium heat until onions begin to brown.
If ingredients begin to stick, add water, ¼ cup at a time. Add potatoes, salt, and all liquid from canned corn.
Add water until potatoes are just covered. Cover and cook until potatoes are just tender, about 15 minutes, and set aside.
In a blender or food processor, mix half of the corn and almond mil, and blend until creamy. Pour over onion-potato mixture, and remaining corn, and heat until warm.
Distribute evenly into bowls, add cayenne (if desired), and serve. Makes 4 bowls.
Dessert
Chocolate Cake
-1 ½ cups flour
-¾ cup sugar
-¼ cup cocoa powder
-1 teaspoon baking soda
-½ teaspoon salt
-1 cup water
-½ cup applesauce
-2 teaspoons vanilla extract
-2 teaspoons balsamic vinegar
-¼ powdered sugar
Preheat over to 350. Line a 9-inch round cake pan with wax paper.
In a mixing bowl, sift together flour, sugar, cocoa powder baking soda, and salt. Add water, applesauce, vanilla, and vinegar and mix thoroughly.
Pour into cake pan and bake 30 to 34 minutes. Cool well and sprinkle with powdered sugar.
To make layer cake, double the recipe and bake two cakes. When cool, place strawberries between layers.
