We’ve round up the yummiest recipes for you to give it a try on the World Vegan Day, ditch meat and just enjoy. We’re already salivating!

Chocolate Breakfast Quinoa by Dr Mona Vand

Ingredients:

  • 1 cup quinoa, soaked in water overnight
  • 2 cups water¾
  • 1 TBSP raw cacao powder
  • 1 TSP vanilla extract
  • Stevia to taste
  • Cinnamon to taste
  • Coconut or Almond milk

Instructions:

  • Rinse quinoa, set aside
  • Heat water in saucepan on medium heat, just under a boil
  • Add quinoa, reduce heat slightly, and cook for 10-15 minutes (or until completely cooked)
  • Once cooked, turn off heat and stir in seasonings
  • Top with coconut or almond milk

Lentil & Cauliflower Curry by Jessica Sepel

Ingredients:

  • 2 tsp coconut oil
  • 1 brown onion, finely chopped
  • 2 tbsp chopped coriander stalks
  • ½ tbsp curry powder
  • ½ tsp ground turmeric
  • ½ head cauliflower, cut into florets
  • 1 tin brown lentils, rinsed and drained
  • 1 tin coconut milk½ cup water or vegetable stock
  • 2 large handfuls baby spinach
  • Sea salt to taste
  • Black pepper to taste

To serve

  • 1–1 ½ cups cooked brown rice or quinoa
  • ¼ cup toasted cashews
  • fresh chilli, finely diced or chilli flakes (optional)
  • coriander leaves (optional)

Method:

  • Heat the coconut oil in a large saucepan over a medium high heat.
  • Sauté the onion for 2-3 minutes or until translucent.
  • Add in the coriander stalks and spices and fry for 2 minutes or until fragrant.
  • Add the cauliflower and stir to coat in the curry spice mix.
  • Allow to brown for 2-3 minutes before pouring in the lentils, coconut milk and the water or stock. Season to taste.
  • Bring to the boil before turning the heat down to a simmer for 10 minutes, or until the cauliflower is cooked through.
  • Add the baby spinach to the saucepan and stir through to wilt. Remove from the heat.
  • Serve with brown rice or quinoa, toasted cashews, chilli and coriander leaves, if using.

Mexi-Cali Sweet Potato by Goop

Ingredients:

  • 1 medium sweet potato
  • ½ cup cooked black beans
  • 3 sprigs cilantro
  • ½ avocado, diced
  • lime
  • salt to taste

Method:

  • Preheat oven to 400°F. Line a sheet tray with parchment paper. Wash, scrub, and dry the sweet potato.
  • Poke the sweet potato thoroughly with a fork, then cook for 45 minutes to 1 hour, until it’s soft on the inside (timing will vary depending on thickness and size of sweet potato).
  • Once the sweet potato is done, cut it lengthwise about halfway through to create a pocket. Add black beans, cilantro, avocado, and pickled jalapeños if desired, then garnish with a generous squeeze of lime and a pinch of salt, plus Cholula hot sauce if desired.

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