Saturday, October 8, 2022
    LifeFood10 Simple Vegan Recipes Perfect For Breakfast, Lunch & Dinner

    10 Simple Vegan Recipes Perfect For Breakfast, Lunch & Dinner

    Veganism has caught the attention of the world as people are trying to transition away from meat-based diets. It encourages a completely plant-based meal that excludes all animal products. A vegan diet offers plenty of flavourful and vibrant dishes, both sweet and savoury. What’s more, they are healthier for your body! Take a look at the following vegan recipes to see for yourself!

    Scrumptious Vegan Breakfast Recipes

    Start your day on the right note with a scrumptious vegan breakfast that keeps you fuelled through the day.

    1. Vegan Pancakes

    Vegan Pancake Recipe

    Pancakes are the quintessential breakfast food. You can enjoy fluffy, yummy vegan pancakes with this recipe:

    Nutrition: Calories: 154 | Fat – 0 gms | Carbs: 32 gms | Fibre: 0 gms | Protein: 3 gms

    Preparation Time: 10 minutes

    Cooking Time: 3 minutes (per pancake)


    • 125 gms plain flour
    • 2 tablespoon sugar                 
    • 1 tablespoon baking powder     
    • ½ tablespoon salt                     
    • 240 ml of non-dairy milk (almond milk, soy milk, oat milk)     
    • 1 teaspoon vanilla                   
    • Maple syrup or honey (to serve)


    1. Take a medium-sized bowl and sieve all the dry ingredients into it, one by one
    2. Slowly pour the milk and vanilla into the batter while continuously whisking to make a  smooth batter
    3. Let it rest for 5 minutes
    4. Heat a non-stick pan over medium heat. Pour about ½ cup batter onto the pan
    5. Look for bubbles on the top of the pancake, then flip it
    6. Cook the pancake evenly till it is golden on both sides
    7. Drizzle with maple syrup or honey and enjoy!

    2. Vegan Yogurt (Dahi)

    Vegan Yogurt Recipe

    If vegans don’t consume animal milk, can they have yogurt? Yes, they can! Vegan yogurt will allow you to enjoy it without including animal-derived products in your meal.

    Nutrition: Calories: 120 | Fat: 12 gms | Carbs: 2 gms | Fibre: 0 gms | Protein: 1 gms

    Preparation Time: 1 day 6 hours

    Cooking Time: 2 minutes


    • 414 ml of full-fat coconut milk                               
    • 2 vegan-friendly probiotic capsules (available online)             


    1. Shake the coconut milk well and then empty it in a bowl
    2. Open the probiotic capsules and add the powder to the milk and mix with a wooden spoon. Avoid a metal spoon as it may react with the probiotics and affect the quality of the yogurt
    3. Cover the mixture with a cheesecloth(or soft muslin cloth) and let it rest for a day in a warm place
    4. That’s it! The yogurt will set in that time. For a thicker consistency, refrigerate it for 4-6 hours

    3. Falafel Vegan Style

    Falafel Vegan Style

    This is a middle-eastern delicacy, much like the kebab in India. Falafel (vegan) is healthy and makes for a filling and nutritious breakfast. 

    Nutrition (Per Disk): Calories: 18 | Fat: 0.3 gms | Carbs: 3.2 gms | Fibre: 0.7 gms | Protein: 0.9 gms

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes


    • 180 g raw chickpeas (soaked overnight)     
    •  2 cloves of garlic                                             
    •  ½ onion (chopped)                              
    • 15 gms parsley (chopped)                            
    •  15 gms coriander                                        
    • 1 teaspoon cumin powder        
    • 1 teaspoon salt                                                 
    • ½ teaspoon baking soda                                     
    •  ½ teaspoon ground black pepper                        
    • 2 tablespoon plain flour         


    1. Drain the water from the soaked chickpeas and mix it with all the ingredients
    2. Blitz them well in a mixer. Transfer to a bowl and rest in the fridge for 1 hour
    3. Take them out and shape them into small disks
    4. Bake in a preheated oven (200 degrees C) on a lined tray for 30 minutes. Flip halfway for even cooking. You can also fry them
    5. Serve them with vegan yogurt or chutney, and pita bread

    Delicious & Filling Vegan Recipes For Lunch & Dinner

    Here are some easy and tasty dishes for lunch or dinner. So gather your friends and family for a meal and watch them fall in love with vegan food. 

    4. Vegan Salad

    Vegan Salad Recipe

    Salad is a versatile and ever-healthy dish that you can pair with any meal of the day. Here is a sweet potato vegan salad that is tasty and fills your daily fibre and vitamin requirement.

    Nutrition: Calories: 257 | Fat: 6.1 gms | Carbs: 48.8 gms | Fibre: 7.7 gms | Protein: 3.3 gms

    Preparation Time: 5 minutes

    Cooking Time: 30 minutes


    • 2 sweet potatoes (peeled and cubed)           
    • 1 tablespoon olive oil                                                   
    •  ½ teaspoon each paprika, oregano                                     
    •  1 onion (diced)      

    For Dressing:

    • 2 teaspoon olive oil                                                                         
    • 2  chopped spring onion (leaves and head)                                         
    • 1 onion (diced)                                                                  
    • 1 tablespoon maple syrup                                                                   
    •  3 tablespoon red wine vinegar          


    1. Drizzle the sweet potatoes with olive oil and then toss with spices. Bake on a lined sheet in a preheated oven (200 degrees C) for 25 minutes
    2. Take them out to cool. Meanwhile, prepare the dressing
    3. Mix the onions, spring onions, maple syrup, vinegar and olive oil. Add salt to taste
    4. Pour this dressing over the cooled potatoes and toss thoroughly. Enjoy!

    5. Vegan Ramen

    Vegan Ramen Recipe

    Warm, spicy, and filling- ramen is the ultimate comfort food. Here is an easy recipe for your vegan taste buds:

    Nutrition (Per Serving): Calories: 340 | Fat: 14.2 gms | Carbs: 41.6 gms | Fibre: 3.6 gms | Protein: 9.3 gms

    Preparation Time: 30 minutes

    Cooking Time: 2 hours 30 minutes


    • 1 tablespoon olive oil                                       
    • 18 gms garlic (chopped)                                         
    • 1-inch ginger (diced)                                        
    • 1 onion                                         
    • 6 cups vegetable stock                            
    • 2 tablespoon soy sauce                                    
    • 14 gms mushrooms                                  
    • Salt 
    • 1 tablespoon sesame oil                                   
    • 226 gms vegan ramen noodles                    
    • 283 gms tofu (diced and fried)                                  
    • Spring onion (chopped)                                 


    1. Heat olive oil in a deep pot on medium flame. Then add garlic, ginger, onion to saute
    2. Add the vegetable stock next. When it starts boiling, add soy sauce, sesame oil and mushrooms
    3. Simmer on low heat for 1 hour. Add salt and seasonings as per taste
    4. In the meanwhile, boil the noodles. Drain and set aside
    5. Assemble in bowls, by first adding the noodles, then the broth and topping them off with tofu and spring onions 
    6. Voila! Your vegan ramen is ready

    6. Vegan Pasta

    Vegan Pasta Recipe

    Looking for a quick yet yummy meal for the workdays? Look no further than this white sauce vegan pasta recipe.

    Nutrition: Calories: 379 | Fat: 9 gms | Carbs: 64 gms | Fibre: 8.5 gms | Protein: 11.5 gms

    Preparation Time: 10 minutes

    Cooking Time: 20 minutes


    • 450 gms tomatoes (small)               
    • 283 gms regular/whole wheat pasta            
    • Olive oil
    • 2 medium-sized onions                             
    • 24 gms minced garlic                    
    • 1 pinch each sea salt, black pepper       
    • 25-33 gms plain flour (maida)                       
    • 600 ml of almond milk                     


    1. Slice the tomatoes in halves and roast them in olive oil. Add a pinch of sea salt
    2. Alongside, cook the pasta in boiling water till it is al dente. Then drain and set aside
    3. For the sauce, fry the garlic and onions in olive oil for 3-4 minutes. Add sea salt and black pepper
    4. Add the flour and mix till combined. Then slowly add the almond milk to combine. Simmer for 4-5 minutes
    5. Blend the sauce in a mixer for a smoother texture. Cook until the sauce reaches desired thickness
    6. Toss the pasta with the sauce and tomatoes and garnish as desired

    7. Vegan Curry

    Vegan Curry Recipe
    Picture Credit:

    We have all grown up to love a warm, flavorful curry served with warm rotis or rice as food for the soul. This coconut-based vegan curry hits just that spot.

    Nutrition (Per Serving): Calories: 434 | Fat: 25.8 gms | Carbs: 41 gms | Fibre: 6.4 gms | Protein: 10.2 gms

    Preparation Time: 5 minutes

    Cooking Time: 25 minutes


    • 15 ml of coconut oil                          
    • 150 gms onion (diced)                       
    • 12 gms garlic (minced)                     
    • 6 gms fresh grated ginger               
    • 45 gms broccoli (diced)                    
    •  64 gms carrots (diced)                     
    • 45 gms tomato (diced)                     
    • 28 gms peas                                     
    • 8 gms curry powder                       
    • 1 pinch red chilli powder                  
    • 800 ml of light coconut milk                
    • 240 ml of vegetable broth                    
    • Sea salt, black pepper (to taste)          


    1. Heat coconut oil in a deep pot over medium flame. Add onion, garlic, ginger to saute. Then add the broccoli and carrot. Season with salt and pepper and cook for 5 minutes
    2. Now add the curry powder, coconut milk, vegetable stock, and let the broth simmer for 15 minutes. Season as needed
    3. Towards the last 5 minutes, add the peas and tomatoes
    4. You can serve this delicious curry with brown rice or quinoa

    Yummy, Guilt Free Vegan Dessert Recipes That You Must Try

    With no dairy, no eggs, your vegan sweet tooth will thank you for these decadent and delicious desserts! 

    8. Vegan Ice Cream

    Vegan Ice Cream Recipe

    Even though rich, creamy ice-cream is hard to imagine without full-fat cow milk. But this vanilla vegan ice cream will surprise you for all the right reasons!

    Nutrition: Calories: 462 | Fat: 37gms | Carbs: 29 gms | Fibre: 1 gms | Protein: 6 gms 

    Preparation Time: 12 hours

    Cooking Time: 1 hour 10 minutes


    • 390 gm cashews                        
    • 60 ml of water                             
    • 250 gms sugar                             
    • 4 tablespoons cocoa butter                   
    • 4 tablespoons coconut oil                     
    • 1 teaspoon salt                               
    • 240 ml of coconut milk                  
    • 1 teaspoon vanilla extract      


    1. Soak the cashews in water overnight at room temperature.
    2. The next day, put the cashews and the water in a blender to make a smooth paste. Sieve into a large bowl. And set aside 1 cup of this cashew milk 
    3. Heat water and sugar in a saucepan and cook it on a medium flame for 2 minutes till the mixture appears clear. Mix in the cocoa butter, coconut oil and salt. Remove from heat.
    4. Blend the cashew milk and coconut milk in a blender. Slowly add the sugar mixture to the blender and blend it thoroughly combined. Add the vanilla extract.
    5. Freeze for one hour, then churn in an ice-cream maker till it becomes smooth. Refrigerate overnight and then enjoy!

    9. Vegan Cake

    Vegan Cake Recipe

    If you think baking a cake is too much work, this 1-bowl vegan cake recipe will change your mind.

    Nutrition (Per Serving): Calories: 524 | Fat: 26 gms | Carbs: 74 gms | Fibre: 5.1 gms | Protein: 4.8 gms

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes


    • 360 ml of almond milk                                
    • 2 teaspoon apple cider vinegar                       
    • 307 gms unsweetened applesauce (or banana//pineapple puree)             
    • 120 ml of brewed coffee                              
    • 160 ml of coconut oil                                  
    • 2 teaspoon vanilla extract                                
    • 320 gms plain flour                                    
    • 266 gms sugar                                          
    • 96 gms cocoa powder                              
    • 2 teaspoon baking soda                                
    • 1 teaspoon baking powder                             
    • ¼ tablespoon salt                                             


    • 224 gms vegan butter                                
    • 280-336 gms powdered sugar                           
    • 63 gms cocoa powder                              
    • 30 gms semi-sweet chocolate                  
    •  2 teaspoon  vanilla extract                             
    • 60 ml of almond milk                                


    1. Mix the almond milk and vinegar and set aside to activate. Then add oil, coffee, vanilla extract, and applesauce. Beat the mixture till it is foamy.
    2. Sieve the dry ingredients (flour, sugar, cocoa powder, baking powder and soda, salt). Fold them in with the wet mixture, till everything is combined and no lumps remain.
    3. Pour the batter in cake pans and bake in a preheated oven (176 degrees C) for 25-30 minutes.
    4. To prepare the frosting, mix together all ingredients while continuously beating to reach a light consistency. 
    5. When the cake cools down, de-mould and frost it. 

    10. Vegan Cheesecake

    Vegan Cheesecake Recipe

    Even though it may have ‘cheese’ in its name, you can still enjoy a delicious cheesecake while being a vegan. Here is how:

    Nutrition (Per Serving): Calories: 324 | Fat: 22 gms | Carbs: 29 gms | Fibre: 2.6 gms | Protein: 6 gms

    Preparation Time: 1 hour 30 minutes

    Cooking Time: 4-6 hours



    •  200 gms dates (pitted)          
    • 120 gms walnuts                  


    • 180 gms cashews (pre-soaked)              
    • 50 ml of lemon juice                             
    • 80 ml of coconut oil                             
    • 150 ml of coconut milk (full fat)                
    • 120 ml of maple syrup/honey   

    Flavouring Options:

    • Blueberries
    • Peanut butter
    • Caramel sauce


    1. Put the dates and walnuts in a blender till they form a dough. 
    2. Grease a cake pan and lay down the dough like a sheet and put in the freezer to set.
    3. Put all ingredients for the filling in a blender and blend till smooth. If you want to flavour with peanut butter, add it in too.
    4. Pour the filling over the set crust. If using blueberries or caramel, garnish on top.
    5. Set in the freezer for 4-6 hours, then remove from the pan and slice your vegan cheesecake.

    These vegan recipes are proof that vegan food doesn’t have to be a boring salad or bland smoothie. It can be complex, delicious dishes from multiple cuisines, which even a non-vegan would love. So give these dishes a try and see yourself embrace a healthier life with no compromise.

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