Plant Based Recipes

Eating plant-based is not only good for the environment but also incredibly nourishing for your body. Here are some delicious plant-based recipes to enjoy!

➡ Vegan Buddha Bowl

This vibrant, nutrient-packed bowl is filled with colorful veggies, grains, and protein-rich legumes for a balanced and satisfying meal.

➡ Ingredients

↪ 1 cup quinoa or brown rice

↪ 1 cup chickpeas, cooked or canned

↪ 1 avocado, sliced

↪ 1 cup spinach or kale

↪ 1 carrot, grated

↪ 1 cucumber, sliced

↪ 1 tablespoon olive oil

↪ 1 tablespoon tahini

↪ 1 tablespoon lemon juice

↪ Salt and pepper, to taste

➡ Instructions

↪ Prepare the Base:

1. Cook the quinoa or brown rice according to package instructions. Set aside.

↪ Roast the Chickpeas:

2. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until crispy.

↪ Assemble the Bowl:

3. In a bowl, layer the quinoa or rice, sautéed greens (spinach or kale), grated carrot, cucumber, and roasted chickpeas.

↪ Top it Off:

4. Drizzle with tahini and lemon juice, and top with avocado slices.

↪ Serve:

5. Enjoy immediately or store in an airtight container for up to 3 days.

➡ Vegan Lentil Soup

A warm, comforting, and hearty soup that’s packed with protein and fiber from lentils and vegetables. Perfect for any time of year!

Ingredients

↪ 1 cup dried green or brown lentils, rinsed

↪ 1 onion, chopped

↪ 2 carrots, chopped

↪ 3 celery stalks, chopped

↪ 2 garlic cloves, minced

↪ 1 can (14 oz) diced tomatoes

↪ 6 cups vegetable broth

↪ 1 teaspoon cumin

↪ 1 teaspoon smoked paprika

↪ 1 bay leaf

↪ Salt and pepper, to taste

↪ 1 tablespoon olive oil

➡ Instructions

↪ Sauté the Veggies:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic, and sauté for about 5 minutes until softened.

↪ Cook the Lentils:

2. Add the rinsed lentils, diced tomatoes, vegetable broth, cumin, paprika, and bay leaf to the pot. Stir to combine and bring to a boil.

↪ Simmer the Soup:

3. Reduce the heat and let the soup simmer uncovered for about 30-40 minutes, or until the lentils are tender.

↪ Season:

4. Season with salt and pepper to taste, and remove the bay leaf.

↪ Serve:

5. Serve the soup warm, and enjoy with a slice of whole-grain bread!

➡ Vegan Cauliflower Tacos

These cauliflower tacos are a delicious twist on a classic favorite, packed with crispy roasted cauliflower and topped with a creamy avocado sauce.

Ingredients

↪ 1 medium cauliflower, cut into florets

↪ 1 tablespoon olive oil

↪ 1 teaspoon cumin

↪ 1 teaspoon chili powder

↪ 1 teaspoon garlic powder

↪ 1/2 teaspoon paprika

↪ Salt and pepper, to taste

↪ 8 small corn tortillas

↪ 1 avocado, mashed

↪ 1 tablespoon lime juice

↪ 1/4 cup cilantro, chopped

↪ Salsa, for topping

➡ Instructions

↪ Roast the Cauliflower:

1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, cumin, chili powder, garlic powder, paprika, salt, and pepper. Spread in a single layer on a baking sheet.

↪ Bake:

2. Roast in the oven for 25-30 minutes, flipping halfway through, until the cauliflower is crispy and golden.

↪ Prepare the Avocado Sauce:

3. In a bowl, mash the avocado with lime juice, and stir in the chopped cilantro. Season with salt to taste.

↪ Assemble the Tacos:

4. Warm the tortillas in a dry pan or microwave.

↪ Fill the Tacos:

5. Fill each tortilla with roasted cauliflower and top with the avocado sauce and a spoonful of salsa.

↪ Serve:

6. Serve the tacos immediately, and enjoy!

➡ Vegan Chocolate Chia Pudding

A rich, creamy, and indulgent dessert that’s full of healthy fats, fiber, and antioxidants. Perfect for satisfying your sweet tooth in a wholesome way.

Ingredients

↪ 1/4 cup chia seeds

↪ 1 cup almond milk (or any plant-based milk)

↪ 2 tablespoons cocoa powder

↪ 1 tablespoon maple syrup

↪ 1/2 teaspoon vanilla extract

↪ Pinch of salt

➡ Instructions

↪ Mix the Ingredients:

1. In a bowl, whisk together the chia seeds, almond milk, cocoa powder, maple syrup, vanilla extract, and salt.

↪ Refrigerate:

2. Let the mixture sit for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours or overnight.