Vegan Food & Recipes
Looking for vegan recipes? Learn how to make delicious vegan food for breakfast, lunch, and dinner. Even desserts and more!
A PROTEIN-PACKED COUSCOUS SALAD RECIPE FULL OF YUM! 5-STEP Couscous Salad recipe FULL OF PROTEIN. This salad is a blend of seasonings, agave syrup, beans, and chopped veggies. Sounds super tasty and healthy! Today on #LunchBreakLIVE we have our social activist guest Chef, Christopher Soul Eubanks who will show us how to throw this simple meal or side dish together in a flash!
THIS VEGAN MUSHROOM JERKY BURGER IS BOMBALICIOUS! The secret to making astounding vegan mushroom jerky burgers revealed in this episode of #LunchBreakLIVE! Guest chef Sorsha Morava, will show us how to make these decadent delights. The recipe is simple and the flavor is off the charts. Let’s see how it is done.
THESE VEGAN NACHOS ARE PERFECT FOR ANY PARTY Learn how to make the best loaded Vegan Nachos ever! Craft these plant-powered nachos in under fifteen minutes with easy kitchen ingredients for a fun, delicious, and filling meal! Packed with beans, corn, pico de gallo, guacamole, vegan queso, and more, these loaded nachos are perfect for a dinner at home, a party appetizer, or game time!
VEGAN CRUNCH WRAP THAT WILL SATISFY ALL YOUR SENSES Chef Mandy Vara of Black Sheep Retreat Sanctuary will show us how to make this delicious vegan crunch wrap – a super easy and healthy meal. This is the perfect meal to throw together when you don’t have a lot of time for cooking and prepping. It’s quick and yummy. Let’s see how it is done… MANDY AND HER BLACK SHEEP RETREAT SANCTUARY Mandy Vara is a dedicated vegan and animal activist, a U.S.
VEGAN QUESO NACHO CHEESE FOR ALL YOUR DIPPING NEEDS! Vegan queso made from oats. It is nut-free, soy-free, and gluten-free! Today on #LunchBreakLIVE chef Kathy Hester, successful cookbook author of 10 books shows us how to make this delicious, creamy, healthy bit of heaven that is perfect for dipping chips or veggies or pouring over your burritos or tacos. The possibilities are endless!
QUICK AND EASY INDIAN RECIPE WITH ALL THE RIGHT SPICES An easy, delicious Indian recipe you will love! Today we learn how to make a savory cauliflower rice biryani with tandoori spiced soy curls & Persian-inspired plant-based yogurt raita (with dill + cucumber, shredded carrots).
YES, YOU CAN MAKE VEGAN TRUFFLES. SO MUCH YUM! The SECRETS to creating a trio of vegan Chocolate Truffles! Watch today’s #LunchBreakLIVE with vegan pastry chef Fran Costigan. She is the master of decadent plant-based desserts and it is such a treat having her here to show us how to make these incredible dessert truffles that will blow your mind, not only because they taste amazing, but also because they are so simple to make!
A BERRY BOWL FULL OF ALL KINDS OF HEALTHY! Peggy Oki joins us on #LunchBreakLIVE and shows us how to make her very delicious Berry Bowl that is full of all sorts of morsels of health! While she shares this super quick and easy secret recipe with us, Peggy also tells us her continuous fight to free Lolita, a captured Killer Whale in Miami. Women of the World United Against Taiji in collaboration with Peggy Oki’s Origami Whales Project, are working towards Lolita’s retirement from the entertainment industry.
THIS QUINOA BOWL RECIPE IS KINDA LIKE A SALAD, BUT NOT. Five-step Quinoa Artichoke Salad OR call it a Quinoa Bowl Recipe…whatever you choose to call it, it’s delicious! Great for summer! Join #LunchBreakLIVE with today’s vegan chef Tonia L Carrier Hicks, AKA… Your Vegan Friend Tonia, LIVE from Bay City, Michigan. She shows us how to throw this quick and simple lunch or dinner together in no time. Let’s take a look… ALWAYS SHOWING OFF HER GENIUS COOKIN’ SKILLS Tonia rocks it in the kitchen again for us on this episode of #LunchBreakLIVE. She makes magic in the kitchen, but her talents go above and beyond cooking!
PORTOBELLO CHEESESTEAK VEGAN EGG ROLLS. OMG! These vegan egg rolls are the bomb. Delicious plant-based portobello cheesesteak fried morsels of heaven! On today’s #LunchBreakLIVE guest Chef, Dr. Brooke Brimm, shows us how to throw this incredible recipe together for an amazing meal or appetizer. Let’s take a look.