January is the month where everyone is on a health kick and gyms are overcrowded. It’s also “Veganuary” — a time to celebrate the virtues and delicacies of a vegan diet or — if you’re a newbie — to give a vegan diet a try. Getting all the animal products out and adding a whole lot of plants in happens to be one of the hottest new trends in health. If you haven’t tried it, we’ve got you covered! These three vegan recipes are simple to make and super-tasty, so you can whip them up and savor the healthy and flavorful benefits of a plant-based diet.
3 Delicious Plant-Free Recipes to Celebrate “Veganuary”
Classic, Yet Mind-Blowingly Good Green Smoothie
If you’re looking for a quick, fresh and healthy breakfast that’s packed with flavor and nutrients, this smoothie is for you. We know what you’re thinking. Yuck. Yes, we know it’s green, but we also know that this smoothie is insanely delicious! Try it once, and we bet it becomes part of your morning routine, and with so many plant-based ingredients, your body will thank you.
- 3 cups spinach
- 1/2 medium cucumber, sliced
- 1 cup of coconut water
- 1/2 apple
- 1/2 banana
- 1 scoop Vital Proteins Matcha Powder
- 1 teaspoon spirulina powder
- 1 lemon or lime, juiced
- 1/4 to 1/2 avocado, based on personal preference
- Add spinach, slices of cucumber and coconut water to blender and blend on high until smooth. Be sure that the greens are really well blended.
- Add apple, banana, matcha powder, spirulina powder, citrus juice and avocado and blend on high until you reach desired consistency.
- Pour into glass, and enjoy this refreshing and healthy smoothie.
Loaded Avo-Hummus Toast
Flavor on flavor on more flavor — and even more nutrients than flavor! This loaded hummus toast is the perfect healthy comfort food to satisfy your cravings and fill you up when you’re looking for a tasty nibble. This magic toast might just become your new go-to healthy snack. It’s not only delicious, it’s also packed full of healthy Omega-3s and -6s to give your skin a beautiful and radiant glow.
- Whole grain bread of choice*
- 1 to 2 tablespoons olive hummus
- 1/2 avocado
- 1 to 2 tablespoons raw pepitas
- 1 to 2 tablespoons raw hemp seeds
- 1 teaspoon tahini
- 1 teaspoon of fresh or partly dried parsley
- 1/2 lemon, juiced
- Toast the bread until it reaches your desired toastiness.
- Add 1 to 2 tablespoons of olive hummus to the toast, spreading it over until desired thickness is reached.
- Slice half an avocado in strips, then fan them out evenly over the layer of hummus.
- Sprinkle on pepitas and hemp seeds until the avocado is well covered. Drizzle with tahini.
- Sprinkle parsley and lemon juice over the loaded toast, and enjoy.
Potato & Leek Soup
If there was a vegan comfort food to end all comfort food, this would be it. This savory, rich potato and leek soup is full of healthy veggies, yet tastes sinfully good. This hearty soup is sure to be the thing that gets you through the rest of these winter months. It’s so creamy and delicious, you’d never know it’s 100% dairy-free. Top it with croutons or pepitas and lots of freshly cracked black pepper, and you’ll be in heaven!
- 1 tablespoon olive oil
- 1/2 white part of a leek, finely diced
- 2 large stalks celery, diced
- 1/2 head cauliflower, diced
- 1 teaspoon minced garlic
- 4 to 5 large gold potatoes, washed and diced*
- 3 cups vegetable stock
- 1/3 cup raw cashews
- 1/3 cup cashew or soy milk
- 2 to 3 tablespoons nutritional yeast
- Salt and pepper, to taste
- Pepitas, to garnish (optional)
- Croutons, to garnish (optional)
- Freshly cracked black pepper, to garnish (optional)
- Add olive oil and leeks to pot, and stir over medium high heat. Add celery and cauliflower along with the minced garlic. Stir occasionally until translucent, making sure nothing sticks to the bottom.
- Add the potatoes and stock. Bring to a boil, and let it cook until the potatoes are fork-tender. Keep a cup of water on hand just in case the mixture boils down too much.
- While the potatoes are cooking, use a high-speed blender or food processor to blend cashews and cashew milk together to mimic a heavy cream. Once smooth, add cashew mixture to pot. Stir well.
- Add nutritional yeast — this ingredient adds tons of flavor, vitamins and creaminess to the soup. At this point, the soup should be fairly thick.
- Blend mixture with a hand mixer until it's super creamy and smooth. Gradually add water if the soup is too thick. Add salt, pepper and any other desired spices to taste.
- Serve. Garnish each bowl with pepitas, croutons and freshly cracked black pepper if desired.
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