5 Vegan Recipes to Celebrate World Vegan Day

November 1^st is World Vegan Day. About 5% of the world population is vegetarian, and half of them are vegan.¹Veganism began as a fad diet, but it has eventually grown into a healthy lifestyle option. It is incredible to see how far the vegan movement has come.

Veganism calls for the elimination of animal-based products and adopting a plant-based diet. The concept of veganism claims that it would save the planet by conserving water and reducing the impact of climate change. It is estimated that it takes about 2500 gallons of water for every pound of beef produced. Veganism will eliminate the killing of animals and also reduce the risk of lifestyle diseases. Excessive consumption of animal fats is linked to lifestyle diseases such as obesity, hypertension, colon cancer, and heart issues. ¹

The whole of November is the vegan month. However, you can participate in it even though you’re not vegan by trying these vegan recipes.

Crispy Buffalo Cauliflower Bites²

This crispy and delicious vegan recipe will wow your taste buds. (You won’t need to add salt since the sauces have enough salt.) Instead, sprinkle with green onions, chopped chilies, and sesame seeds. Pro tip: you can use the same recipe with freeze dried broccoli, dried zucchini, or freeze dried green beans. Also, try out chickpea flour instead of almond flour.

Ingredients

2 cups freeze dried cauliflower
⅔ cup brown rice flour
2 tablespoons almond flour
1 tablespoon tomato paste
2 teaspoons dried garlic
2 teaspoons dried onion
2½ teaspoons smoked paprika
1 teaspoon dried parsley
⅓ cup hot sauce or barbecue sauce
Spinach ranch dip

Directions

Preheat the oven to 450°F. Line two baking sheets with parchment paper.
Pour all the dry ingredients in the blender. Add a cup of water to the blender. Blend until the batter is smooth and thick.
Transfer to a bowl and add the rehydrated cauliflower. Toss until the florets are well coated with the batter.
Arrange the cauliflower on the prepared baking sheets in a single layer. Bake for about 15 minutes until crisp on the edges.
Remove from the oven and let it stand for about 5minutes to allow them to crisp up a bit more. Transfer to a serving bowl and drizzle with the sauce. Serve immediately.

Vegan Chickpea Curry Jacket Potatoes³

Add some protein into a vegan diet with this tasty chickpea vegan recipe. It is ideal as a midweek meal or a filling lunch.

Ingredients

3 cups dried sweet potatoes
2 cups dehydrated garbanzo beans (chickpeas)
1 tablespoon coconut oil
2 teaspoons cumin seeds
1 tablespoon dried onion
2 tablespoon dried garlic
thumb-sized piece ginger, finely grated
1 green chili, finely chopped
1 teaspoon garam masala
1½ teaspoon ground coriander
½ teaspoon turmeric
2 tablespoon tikka masala paste
3 cups dried tomato flakes
Lemon wedges and coriander leaves, to serve

Directions

Heat the oven to 350 degrees F. Rehydrate the sweet potatoes. Pork the slices with a fork. Spread them on a baking tray and roast in the oven for 15 minutes until dry.
Melt the coconut oil in a large saucepan over medium heat. Fry the cumin seeds in the oil until fragrant, then add the onion powder, garlic powder, ginger, and green chili into the pan and cook for 2-3 minutes.
Add the spices and tikka masala paste and cook until fragrant. Then, add the tomatoes and bring to a simmer.
Add the rehydrated garbanzo beans and cook for a further 20 minutes until thickened. Season according to your preference.
Put the roasted sweet potatoes slices on four plates. Spread a spoon of the garbanzo curry over the sweet potatoes. Squeeze over the lemon wedges. Season and spread the coriander. Serve.

Asian Sesame Zucchini Noodles⁴

Try out this zucchini vegan recipe that is low-carb. You get both a delicious treat and essential nutrients too.

Ingredients

3 cups dried zucchini
1/4 cup packed fresh cilantro, finely chopped
2 tablespoon dried garlic
2 teaspoon dried red bell pepper
3 tablespoon seasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoon sugar

Directions

Add the garlic powder, red bell pepper, cilantro, vinegar, oil, and sugar to a mixing bowl. Whisk together.
Add the rehydrated zucchini; toss until well-combined. Serve immediately.

Strawberry Banana Smoothie⁵

This creamy and fruity vegan smoothie recipe only requires two ingredients, bananas and strawberries. You don’t need to add milk or yogurt; you will need only ice and water for the perfect frothy texture. That’s it. You can store this smoothie in the fridge for up to 2 days. Pro tip: to add a boost of vegan protein, use a tablespoon of almond or cashew butter.

Ingredients

2 cups freeze dried strawberries
2 freeze dried bananas
½ cup water
8 ice cubes

Directions

Rehydrate the strawberries and bananas
Place all ingredients in a blender. Blend until smooth.
Serve immediately or store in a covered jar in the refrigerator for up to two days.

Pineapple Smoothie Recipe⁶

Pineapples can’t miss in a vegan recipe. It is low in calories and rich in vitamin C and antioxidants. To make the perfect pineapple smoothie add bananas to sweeten the smoothie and make a creamy texture. The ice makes the texture to be frothy, while the almond milk adds a boost of protein to the smoothie.

Ingredients

3 cups freeze dried pineapple
1 cup freeze dried banana
1 cup water
½ cup milk
5 ice cubes
1 ½ tablespoon freshly squeezed lime juice

Directions

Put all ingredients except the pineapple in a blender. Blend until smooth, stopping and stirring as necessary.
Rehydrate the pineapple chunks. Add to the blender and blend until smooth. Serve immediately or store in a sealed jar for a day.

Try out these vegan recipes and share your thoughts in the comment section below.