This is a high-protein, plant-based meal made with pantry staples – chickpeas, lentils, and a splash of lemon to brighten everything up. Poblano pepper adds a smoky depth without overpowering the sauce. It’s perfect over rice or your favorite grain, and even better when you top it with a handful of greens.

Whether you’re cooking for one or making a batch for the week, this creamy gochujang chickpeas and lentils dish is a great go-to. It’s quick, warming, and full of character. If you’re new to gochujang, this recipe makes a strong case for keeping it stocked in your kitchen.

Read more: Vegan Apple Power Bowl

A protein-packed vegan dinner

For an affordable and easy dinner try this creamy gochujang chickpeas and lentils with poblano pepper recipe. It contains coconut milk, garlic, poblano, gochujang paste, tomato, and the high protein legumes.

No ratings yet

Duration25 minutes mins

Cook Time15 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 large poblano pepper diced (½ cup/70g)
• ¼ teaspoon fine sea salt plus more to taste
• 3 large garlic cloves (12g), minced
• 2 tablespoons (30g) gochujang (Korean chili paste)
• ¼ cup (60g) tomato paste
• 1 (13.5-ounce) can unsweetened “lite” coconut milk (or another really creamy plant-based milk like unsweetened high-fat oat milk)
• 1½ teaspoons paprika
• 1 (15-ounce) can low-sodium chickpeas drained and rinsed
• 1 (15-ounce) can low-sodium lentils drained and rinsed
• 1 tablespoon (15g) fresh lemon juice
• Cooked rice or other grain for serving
• ¼ cup finely chopped fresh spinach or another green of choice for garnish

Instructions

• In a large deep saucepan, combine 1⁄4 cup (60g) water, the poblano pepper, and the salt and cook over medium heat, stirring occasionally, until the poblano begins to get tender, about 3 minutes.
• Add the garlic and cook another minute. Add another splash of water if the pan is dry. Add the gochujang, tomato paste, coconut milk, and paprika and stir well until mixed thoroughly.
• Add the chickpeas and lentils and mix well.
• Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the sauce has slightly thickened and the chickpeas are tender, about 10 minutes. Remove from the heat and stir in the lemon juice. Taste and add more salt, if needed. (I added another 1⁄4 teaspoon.)
• Serve as is, or add rice or a grain of your choice to the serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with the fresh greens.

This dish has a nice spicy kick. If you are really sensitive to heat, you can sub in green bell pepper for the poblano pepper and reduce the gochujang sauce to just 1 tablespoon. You may need to increase the salt then, as gochujang sauce has a lot of flavor in it. Make sure to use a creamy milk (like a high-fat creamy oat milk) and not a thin, watery one or the sauce will be less rich and flavorful. Avoid using full-fat coconut milk, though, as it is way too thick and will overpower the dish with coconut flavor.

This recipe is reposted with permission from Vegan Wholesome by Brandi Doming. Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Brandi on Instagram, Facebook, or visit TheVegan8.com for more.

Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta

This article was written by Brandi Doming on the PBN Website.

He also shares tips for workout recovery, favorite supplements, go-to snacks, and how he balances training with rest. Throughout the video, Simnett focuses on home-cooked, nutrient-dense meals – plus a few desserts.

“I just want to show that you can eat a healthy vegan diet, and that it certainly isn’t boring,” he says. “It doesn’t have to be complicated.”

Here’s how his week looked, day by day.

Read more: ‘The Foods I Eat To Get Enough Iron In My Plant-Based Diet’

Day 1: active rest and flavor-packed meals

Simnett starts the day with warm lemon water and a peanut butter, banana, hemp seed, and cinnamon toast combo. He enjoys coffee while working and later heads out for a light jog. “I don’t want to be sedentary all day. I think it’s good to get up and move,” he says.

For snacks, he brings tamari almonds and a mandarin orange. Dinner includes tempeh in Japanese BBQ sauce with pasta, frozen and fresh vegetables, and leftover tahini dressing. He finishes with a smoothie bowl made from frozen banana, blueberries, protein powder, and granola.

He ends the day with a vegan multivitamin containing B12, D3, and omega-3.

Day 2: more rest, simple meals

On day two, he takes another gym rest day after a seven-day workout streak and starts with avocado toast topped with sprouts and everything bagel seasoning. After uploading a video, he snacks on apple slices with peanut butter.

Dinner is takeout tofu hot pan and yellow curry from a local vegan-friendly restaurant to celebrate a birthday. Dessert is a homemade chocolate ganache cake made with tofu, peanut butter, and a date-nut crust.

Day 3: back to the gym

Simnett takes a new Fuji apple–pear flavored drink pre-workout, then heads to the gym.

“I just hammered some of that on the way to the gym,” he says. “It gives you good focus without a crash.”

Post-workout, he makes a big tofu scramble with vegetables, toast, microgreens, salsa, and avocado. Dinner is baked sweet potato, smoked seitan sausage with onions, kale pesto, and salad topped with tahini and balsamic reduction.

Day 4: protein oats and a two-meal day

Simnett adds beetroot crystals to his lemon water as a pre-workout. After training, he makes oatmeal cooked with dates, apples, cinnamon, pumpkin seeds, peanut butter, and hemp hearts.

He pours over a protein “milk” made from banana, protein powder, creatine, and water.

Dinner is a bowl with tofu in Japanese BBQ sauce, steamed broccoli, rice, fresh veggies, sauerkraut, and avocado.

Read more: Plant-Based Diets Could Reduce Risk Of Certain Blood Clots, Study Finds

Day 5: tacos and curry

After leg day, Simnett makes black bean and rice tacos with corn tortillas, avocado, salsa, and vegan cheese. On the side, he eats salad with tahini dressing.

Dinner is an Instant Pot coconut curry with sweet potato, tofu, yellow split peas, curry spices, and frozen peas. He serves it with rice, spinach, and tomato.

Day 6: leftovers, noodles, and late-night snacks

Simnett uses leftover curry for lunch, adding sautéed spinach, rice, vegan sausage, and sauerkraut.

For dinner, he upgrades a frozen noodle meal from Costco with fava bean tofu, frozen broccoli, cabbage, and homemade sprouts.

“That’s how I change a frozen pack of noodles into a pretty healthy and delicious dinner.”

Late-night, he snacks on granola with banana, raspberries, soy milk, and creatine.

Day 7: smoothie fuel and tortilla pizza

Before heading into the mountains with friends, Simnett blends a smoothie with banana, dates, flax seeds, spinach, sprouts, protein powder, and creatine.

He snacks on trail mix and peanut butter banana sandwiches during the off-roading trip.

Dinner is tortilla pizza made with tomato sauce, pesto, smoked tofu, vegan cheese, and salad with tahini and balsamic glaze.

“Something I always love to do when I have pizza is put a whole bunch of fresh sprouts on it. Don’t knock it till you try it.”

Simnett wraps the video with a reminder that plant-based eating is flexible and flavorful.

“You can still have all the foods that you used to love – just veganized.”

You can find more videos from Simnett Nutrition on Derek’s YouTube channel.

Read more: The 5 Most Nutritious Seeds To Add To Your Diet

This article was written by Editorial Team on the PBN Website.

Costello has built a community around her practical, whole food cooking style. Her focus is on meals that nourish without complication. In this video, she shares three savory dishes and a high-protein dessert. These four vegan recipes are all easy to prepare and perfect for anyone looking to eat more plants without overthinking it.

You can find all the recipes below:

Read more: ‘I Tried Natalie Portman’s Favorite Vegan Weekday Dish’

Chopped salad with rice and chickpeas

Costello opens with a chopped salad that she says is so finely diced, she eats it with a spoon.

“You might think you’ve had a good salad before, but you haven’t had a good salad until you can eat it with a spoon,” she says in the video.

She chops spring lettuce, cucumber, tomato, and carrot using a salad chopper, then adds chickpeas, rice, and “everything but the bagel” seasoning. The finely chopped texture makes it easier to eat and helps all the flavors combine. It’s rich in fiber, plant protein, and minerals.

One-pot broccoli, peas, and tofu

Next, she shares a one-pot dish made with broccoli, peas, tofu, and brown rice. She seasons it with low-sodium soy sauce, garlic powder, and onion powder, then adds a bit of vegetable broth to help it cook evenly. She then drizzles tahini on top when it’s cooked.

The combination of tofu and grains offers protein and staying power, while broccoli and peas bring fiber and nutrients. The tahini adds richness and flavor without needing oil. It’s simple, filling, and easy to prep in bulk.

Read more: ‘6 Plant-Based Meals I Cook for My Family’

Southwest burrito bowl

Costello’s third recipe is a fast, no-fuss burrito bowl. She combines canned black beans, frozen corn, and frozen rice, then warms everything in the microwave. After that, she tops the bowl with tomatoes, avocado, and a creamy vegan southwest sauce.

“My son actually asks for this, and my husband too, so that makes my mama heart really happy,” she says.

The ingredients are easy to find, and the mix of protein, fiber, and healthy fats makes the dish both satisfying and nourishing. It’s a flexible option that works well for busy weekdays or packed lunches.

Cinnamon roll mug cake

To finish, Costello shares her favorite dessert: a high-protein cinnamon roll mug cake that clocks in at just 200 calories. She says it’s yummy and filling, and she sometimes has it for lunch alongside broccoli.

“This is so good… Everyone in my family absolutely loves this,” she says.

The recipe, which is linked in her video description, is a quick and easy way to enjoy a sweet treat while staying within your nutrition goals. For Costello, it’s a regular part of her routine.

You can find more of Tia Costello’s videos on her YouTube channel.

Read more: Where To Find Vegan Dubai Chocolate Bars

This article was written by Editorial Team on the PBN Website.

Brady is known for following a mostly plant-based diet, and his lifestyle brand, TB12, offers insight into the meals that fuel his routine. In her video, O’Neal recreated three of his typical meals – breakfast, lunch, and dinner – using plant-based swaps where needed.

From a smoothie that doubles as dessert to a romesco-topped broccoli dish that feels restaurant-worthy, the day’s meals proved that a performance-focused plant-based diet doesn’t have to be boring.

Here’s what she ate – and what she thought.

Read more: ‘5 Whole Food, Plant-Based Meals I Eat Every Week’

Where to find the high-protein plant-based recipes:

Breakfast: high-protein berry smoothie

Brady starts his day with a nutrient-packed smoothie, and O’Neal made a plant-based version that ended up being even higher in protein than the original.

She used almond and hemp milk, chia and hemp seeds, walnuts, almond butter, banana, blueberries, and a soy-based protein powder.

“This is really refreshing, really delicious, and so smooth,” she said after trying it.

Her version contained an impressive 39.5 grams of protein and 36.7 grams of healthy fat. It was rich, naturally sweet, and thanks to the banana and berries, felt like a treat without needing added sugar. She also suggested that using just one type of milk (like soy) could simplify it without losing nutritional value.

2. Lunch: crispy chickpea Caesar salad

Next up was a Caesar-style salad from TB12, made with baby kale, baby romaine, and shaved Brussels sprouts, topped with crispy chickpeas instead of croutons.

The creamy dressing was blended from cashews, lemon juice, olive oil, Dijon mustard, garlic, capers, and maple syrup. O’Neal, who says she’s usually not a salad fan, was surprised by how much she liked it.

“This is a really good salad. For someone who doesn’t like salads, I would tear this up,” she said. “The chickpeas are like protein-packed croutons.”

She rated it a nine out of 10 and suggested adding avocado for an even more filling meal.

Read more: ‘Your New Favorite Easy Vegan Dinner’

3. Dinner: charred broccoli with romesco sauce

Dinner was a simple but elevated dish: charred broccoli served with a smoky romesco sauce made from almonds, garlic, and roasted red peppers. To bulk it up, O’Neal added blended Great Northern beans to the sauce for more protein and fiber.

“This looks so fancy and it tastes so good,” she said. “This is like an impress-your-friends kind of dish.”

She suggested serving it with tofu or grains if you want something heartier, but was impressed by how complete it felt on its own. The sauce, in particular, was a standout: “That is so flavorful… this sauce is a new staple for me.”

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: ‘I Tried Travis Barker’s Pricey Vegan Diet – Here’s What It Was Like’

This article was written by Editorial Team on the PBN Website.

There’s no one way to do a plant-based spring lunch. Some days you might want something light and crunchy, like a salad or wrap. Other days call for warm bowls, stuffed veggies, or a quick stir-fry with a kick. You can keep things simple or dress them up – spring gives you the flexibility to do both. These kinds of meals are great for picnics, lunch breaks, or casual outdoor get-togethers.

This list is full of easy, flavorful ideas to help you make the most of the season. Whether you’re after something refreshing or something cozy, we’ve got a mix of recipes that bring all the spring vibes.

Read more: 4 High-Protein Vegan Salad Jar Recipes

Lasagna roll ups

The first of our vegan spring lunch ideas is this recipe from Halle Burns. These high-protein lasagna roll-ups are a lighter twist on the classic dish. Sheets of lasagna are filled and rolled to make these tasty bites. Inside each roll-up is lentil ground “beef,” spinach, homemade everything seasoning, and a kale pesto crumble.

Find the recipe here.

Quinoa stuffed tomatoes with plant-based feta

Natlicious Food’s quinoa stuffed tomatoes with plant-based feta is a great spring lunch. Tomatoes are stuffed with a simple but tasty quinoa mix with plant-based mince. It’s easy to make and doesn’t take too long to roast in the oven. Give it a try with your favorite vegan feta.

Find the recipe here.

Strawberry quinoa salad

Next on the list is a high-protein strawberry quinoa salad perfect for warmer weather. This lunch uses quinoa, chickpeas, pumpkin seeds, and strawberries. Spinach and cucumber add some freshness, and the white balsamic vinaigrette brings everything together. This Jillian Glen recipe is easy and great for meal prepping.

Find the recipe here.

Pesto plum pizza with balsamic arugula

Makini Howell’s vegan pesto plum pizza with balsamic arugula is sweet, tangy, and herby. It uses soy ricotta, pesto, plums, and arugula for a flavorful and refreshing lunchtime pizza. You can use store-bought pizza dough and sub in any homemade elements with your favorite vegan versions to make this dish an easy meal.

Find the recipe here.

Deconstructed sushi bowl

A deconstructed sushi bowl is just what you need for a fresh and fun lunch. Sapana Chandra’s vegan sushi bowl uses mango, edamame, avocado, carrot, cabbage, cucumber, and a sriracha dressing to make a tasty meal. To finish the dish off, add some sesame seeds, green onion, and nori strips.

Find the recipe here.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

Crispy rice salad with crunchy vegetables

Denai Moore’s easy crispy rice salad with crunchy green vegetables takes only 20 minutes to prepare, making it perfect for a speedy lunch. It consists of cooked rice, kale, scallions, asparagus, and cashews. Top the rice salad with an easy dressing of lime and agave, and enjoy.

Find the recipe here.

Crispy tofu stir fry with leek and chili

Try this crispy tofu stir fry with leek and chili. It takes only 20 minutes to make and uses some seasonal ingredients. Leeks, radishes, chilis, lime, sesame, and ginger are cooked with tofu in sesame oil, tamari, and mirin to create this dish. Pair it with udon or wheat noodles, toss it all together, and enjoy.

Find the recipe here.

Peanut miso chickpea salad sandwich

Catherine Perez’s peanut miso chickpea salad sandwich takes only 10 minutes to make. This high-protein sandwich recipe is perfect for packed lunches and quick meals. It uses chickpeas, miso, peanut butter, sriracha, and vinegar for the filling. Mash the filling, add some sesame seeds, and make the sandwich. Use lettuce, cabbage, tomatoes, cucumber, sprouts, and cilantro to finish the sandwich.

Find the recipe here.

Naked niçoise salad

A vegan niçoise salad is perfect for spring. This version of the classic comes from Jenné Claiborne and uses heaps of tasty veggies and legumes to make a sharing salad. Multi-colored potatoes, asparagus, tomatoes, lettuce, radicchio, chickpeas, artichoke hearts, olives, capers, and a vegan niçoise dressing bring it all together. Finish it off with mint, basil, or fennel for garnish.

Find the recipe here.

Vegan risotto with asparagus and lemon

The last spring lunch on this list is a super easy vegan risotto with asparagus and lemon by Kris Carr. To make a tasty lunch, you only need veggie stock, pearled farro, shallots, garlic, asparagus, peas, lemon, and some nutritional yeast. Add some olive oil, salt and pepper, and parsley to complete the meal and eat.

Find the recipe here.

Read more: 5 Vegan Cabbage Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

You toss everything into a food processor: chickpeas, tahini, peanut butter, maple syrup, brown sugar, vanilla, and oat flour. Blend it until smooth, chill it, then mix in as many chocolate chips as your heart wants.

Scoop it into little bites and pop them in the freezer to firm up. They’re great straight from the fridge, easy to snack on, and feel like a treat without being heavy.

This is a perfect plant-based dessert to share with friends, surprise a skeptic, or just eat by the spoonful when no one’s looking. It’s simple, quick, and seriously good.

Read more: 2-Ingredient Vegan Matcha Ice Cream

Edible Cookie Dough

Craving cookie dough you can actually eat? Try this vegan version made with tahini, peanut butter, chickpeas, oat flour, and choc chips.

No ratings yet

Servings4

Ingredients

• 1 [439-g] can chickpeas
• ¼ cup (60 ml) tahini
• 1 tbsp (16 g) peanut butter
• 3 tbsp (42 g) brown sugar
• 3 tbsp (45 ml) maple syrup
• ¼ cup + 1 tbsp (128 g) oat flour
• 2 tsp (10 ml) vanilla
• Pinch of salt
• ½–1 cup (120–240 g) vegan dark chocolate chips

Instructions

• Line a cookie sheet with parchment paper. Set aside.
• Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
• Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
• Add ½ cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
• Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for 5 minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to 3 days.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Vegan Apple Pie Nuggets

This article was written by Emani Corcran on the PBN Website.

The jackfruit and chickpeas get tossed in BBQ sauce and heated until tender and flavorful. Jackfruit shreds like pulled pork, which is why it’s such a go-to for vegan BBQ lovers. When paired with chickpeas, you get extra texture and a nice boost of plant protein.

The creamy slaw pulls everything together. It adds crunch, freshness, and a bit of tang that balances the smoky-sweet BBQ mix. Pile it all onto a warm flatbread, and you’ve got a full meal that’s messy in the best way.

This combo — BBQ jackfruit and slaw — is a staple in the plant-based BBQ world for a reason. It tastes amazing, feels hearty, and satisfies those comfort food cravings. Serve it with chips, salad, or just enjoy it on its own. Either way, it’s quick, easy, and always a hit.

Read more: High-Protein Strawberry Quinoa Salad

BBQ jackfruit & chickpea flatbread with creamy slaw

Add protein to your BBQ jackfruit with chickpeas. Enjoy these flatbreads with creamy vegan slaw and serve to friends and family.

No ratings yet

Servings2

Ingredients

BBQ Jackfruit & Chickpea Flatbread

• 2 flatbreads or naan
• 1 [425-g] can young jackfruit
• 2 tbsp (30 ml) avocado oil
• 1 cup (164 g) canned chickpeas
• ⅔ cup (160 ml) BBQ sauce store-bought or homemade (see Note)
• Lime wedges for serving
• Fresh cilantro for serving

Creamy Slaw

• 2 packed cups (140 g) coleslaw mix
• 2 tbsp (30 ml) vegan mayo
• 2 tbsp (30 ml) plain, unsweetened almond-based yogurt
• 1 tsp apple cider vinegar
• Juice of ½ lemon
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder

Instructions

• Preheat the oven to 425°F (220°C). Without waiting for the oven to preheat, place the 2 flatbreads onto a baking tray and place the tray into the oven until the bottom of the bread begins to get crisp, 5 to 8 minutes, depending on the size and thickness of your flatbread, then remove them from the oven. The top of the flatbreads may still be soft.
• Meanwhile, preheat a large skillet on medium-high heat. Drain and rinse the jackfruit, discarding the small, oval-shaped cores. Gently shred the jackfruit pieces with your fingers and add them to the pan with the avocado oil. Stir and cook the jackfruit for 5 to 6 minutes, stirring periodically. You want some browning of the jackfruit. Then stir in the chickpeas and BBQ sauce.
• While the jackfruit is cooking, make the creamy slaw. To a medium-sized mixing bowl, add the coleslaw mix, mayo, yogurt, vinegar, lemon juice, salt, pepper, and garlic powder, and stir to combine.
• Set the oven broiler to high and top the flatbreads with the jackfruit– chickpea mixture, leaving some room around the edges as a crust. Place the tray under the broiler for 1 to 3 minutes, until your desired crispness on the crust. Serve with lime wedges and top the flatbreads with dollops of slaw and cilantro.

While the jackfruit is cooking, you can make a really simple homemade BBQ sauce. Simply add the following ingredients to a small saucepan over medium-high heat, starting with the ketchup, agave nectar, and water, and simmer for 3 to 4 minutes: 1⁄2 cup (120 ml) of ketchup, 2 tablespoons (30 ml) of agave nectar, 3 tablespoons (45 ml) of water, 3⁄4 teaspoon of cumin, 1 teaspoon of smoked paprika, 1⁄2 teaspoon of onion powder, 3⁄4 teaspoon of fine garlic powder, 1 teaspoon of vegan Worcestershire sauce, 3⁄4 teaspoon of kosher salt, and 1⁄2 teaspoon of black pepper.

Reprinted with permission from 15-Minute Vegan Meals by Janet Gronnow. Page Street Publishing Co. 2022.

Read more: Vegan Pesto Plum Pizza With Balsamic Arugula

This article was written by Janet Gronnow on the PBN Website.

The sauce is made with soy milk, mustard, vinegar, and olive oil — it’s rich, creamy, and super easy to blend together. Cherry tomatoes, chopped chives, and a sprinkle of cress finish the dish and add a fresh pop of color.

This is the kind of breakfast that feels special but doesn’t take much effort. It’s perfect for weekends, holidays, or any slow morning when you want something warm, savory, and comforting. Make it for guests, share it with someone you love, or treat yourself to a solo brunch. However you enjoy it, this tofu benedict brings big flavor and makes any morning better.

Read more: The Ultimate Jamaican Breakfast

Tofu benedict

Try this plant-based version of the classic Eggs Benedict. This version uses smoky tofu and is made in under 30 minutes.

5 from 1 vote

Duration25 minutes mins

Servings2

Ingredients

• 225 g block firm smoked tofu pressed to remove water
• 2 tbsp olive oil for frying
• Pinch of black salt optional for an “eggy” flavour, or use sea salt
• Pinch of ground pepper

For the “hollandaise” sauce

• 120 ml (½ cup) soy milk
• 3 tbsp white wine vinegar
• ½ tsp English mustard
• Pinch of sea salt and pepper
• 120 ml (½ cup) olive oil

For the sautéed spinach

• 4 big handfuls of baby spinach
• Pinch of sea salt and pepper

To serve

• 2 breakfast muffins or bagels
• Handful of cherry tomatoes halved
• Small bunch of fresh chives finely chopped
• Pinch of cress

Instructions

• First up, make the “hollandaise” sauce. Pour the soy milk, vinegar, mustard and seasoning into a measuring jug and blend using an electric stick blender, until mixed well.
• Keep the blender running and slowly trickle in the oil until the sauce starts to thicken up. Once you’ve added all the oil it should be thick and creamy but still pourable.
• If your sauce is too thick, stir in a few additional tablespoons of soy milk. Taste to check the seasoning. Cover the sauce with cling film (plastic wrap) and refrigerate until you’re ready to serve.
• Cut the tofu into rounds using an 8cm (3in) cutter. Pat dry with kitchen paper, then preheat a non-stick frying pan over a medium heat. Add the oil to the pan. Pan fry the tofu until golden on each side, around 3–4 minutes. Season with the black salt, if using, and pepper.
• Remove the tofu from the pan and set aside. Turn the heat up high and add a touch more oil. When it starts to smoke add all the spinach (don’t worry, it will wilt down quickly). Cook the spinach for 1 minute, stirring quickly. Season with a pinch of salt and pepper, then remove from the heat. Spinach contains lots of water, so I always press it with a clean tea (dish) towel to soak up any excess liquid.
• Toast the muffins or bagels, if you like, then add the tofu slices and sautéed spinach. Scatter around the cherry tomato halves. Top with a dollop of the “hollandaise” sauce, sprinkle over some chopped chives, top with a pinch of cress and serve immediately.
• Wow your guests with this beautiful breakfast, it’s a real show stopper. The “hollandaise” is velvety and smooth, the perfect match for smoky tofu.

This recipe was republished with permission from Plants Only Holidays by Gaz Oakley (Quadrille, £18.99), Photography © Simon Smith.

Read more: Vegan Oatmeal Cookie Granola

This article was written by Editorial Team on the PBN Website.

For vegans, having a few solid salad jar recipes on hand means you can stay full and fueled without much effort. It’s easy to build a balanced salad with ingredients like legumes, tofu, vegan cheese, millet, couscous, cucumber, or roasted veg. Layer it all up in a jar, starting with the dressing on the bottom to keep things crisp.

These kinds of salads aren’t just healthy — they’re also quick to make and super pretty to look at. You get protein, fiber, and flavor in every bite. Whether you’re eating at your desk or on the go, these four high-protein vegan jarred salads to try this week.

Read more: 3 Cucumber Salad Recipes

Bahn mi mason jar salads

Kris Carr’s Bahn Mi mason jar salads are a treat if you want a super easy lunch. At the bottom of the jar, add some of the mint and pumpkin seed dressing. Follow with pan-fried tofu, carrots, scallions, radishes, cucumber, lettuce, and quinoa for a complete meal.

Find the recipe here.

Couscous salad jar

Next is FitGreenMind’s high-protein couscous salad jar. It uses pearl couscous, harissa maple tofu, cucumber, red pepper, and sundried tomatoes. At the bottom of the jar is a flavorful hummus, lemon, and paprika dressing, which makes this meal extra tasty.

Find the recipe here.

Bean, orzo, and pesto salad

Plant Baes‘ vegan bean, orzo, and pesto salad is made for meal prepping. This tasty salad uses the main ingredients of butter beans, orzo, broccoli, and asparagus. Then, the salad is topped with cherry tomatoes, baby capers, plant-based feta, and toasted pine nuts. A pesto rosso containing sundried tomatoes, garlic, lemon, basil, and pine nuts coats the ingredients.

Find the recipe here.

Millet jarred salad

Finally, the last item on this list is Natlicious Food’s millet jarred salad. It’s a Greek-inspired layered salad with kalamata olives, vegan feta, cucumber, and red onion. Millet, a gluten-free grain, contains plant protein and fiber and pairs well with chickpeas in this salad. Give it a try with the simple olive oil and apple cider vinegar dressing.

Find the recipe here.

Read more: 10 Recipes Containing Five Vegetables Or More

This article was written by Kaitlyn Lourens on the PBN Website.

This salad is great for sunny spring lunches. It’s loaded with colorful produce and balanced with all the macronutrients you need — healthy carbs, fats, and plant protein. The homemade white balsamic dressing adds a tangy, slightly sweet touch that ties everything together.

It travels well, too. Pack it for work or a picnic and keep the dressing on the side until you’re ready to eat. You’ll get a big boost of fiber, protein, and flavor in one bowl. With fresh greens, crispy chickpeas, and juicy berries, it’s easy to make and even easier to enjoy. Whether you’re meal-prepping or making lunch on the fly, this one’s a winner.

Read more: This Quinoa And Cherry Salad Is Perfect For Spring

Strawberry quinoa salad

Salads can be delicious and healthy. This strawberry quinoa salad is an example of that. Enjoy plant protein from the quinoa, chickpeas, and pumpkin seeds.

No ratings yet

Servings4

Ingredients

White Balsamic Vinaigrette

• ¼ cup (60 ml) extra virgin olive oil plus more for chickpeas
• 2 tbsp (30 ml) white balsamic vinegar
• 1 tsp agave add more to desired sweetness

Salad

• 1 tsp extra virgin olive oil plus more as needed
• 1 [425-g] can chickpeas rinsed and drained
• Salt and pepper to taste
• ½ tsp garlic powder optional
• 4 cups (120 g) fresh spinach
• 4 cups (268 g) fresh kale leaves
• 1½ cups (278 g) quinoa cooked
• 2 cups (266 g) sliced and quartered cucumbers
• 1 cup (166 g) sliced strawberries
• 2 tbsp (18 g) roasted pumpkin seeds

Instructions

• To prepare the White Balsamic Vinaigrette, in a small bowl whisk the olive oil, white balsamic vinegar and agave. Set aside.
• To make the salad, warm a large skillet over medium heat. Add the olive oil and when it is warm, add the chickpeas and season with salt, pepper and garlic powder (if using). Cook, stirring often, for 7 to 10 minutes, until the chickpeas are crisp and golden. Set them aside to cool.
• Add about one quarter of the spinach and kale to each of four salad bowls. Top each bowl with about one quarter of the cooked and cooled quinoa and crispy chickpeas. Add one quarter of the cucumbers, strawberries and pumpkin seeds to each bowl. Drizzle with about 2 tablespoons (30 ml) of dressing per salad and toss, and add more dressing to taste. Season with salt and pepper and enjoy.
• If packing this for a to-go lunch, store with the dressing on the side until ready to serve.

Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.

Read more: These Easy Peanut Butter Noodles Are Ready In Minutes

This article was written by Jillian Glenn on the PBN Website.

People have been eating cabbage for thousands of years. It’s popular in cuisines all over the world, from Eastern European stews to Asian stir-fries and fermented foods like kimchi and sauerkraut. In vegan cooking, cabbage plays well in both cooked and raw dishes. You can braise it until tender, char it for a smoky flavor, grill it in thick slabs, steam it for a softer bite, or even boil it for soups and stuffed rolls.

It’s an easy vegetable to work with, and it keeps well in the fridge — great for weekly meal planning. Whether you’re cooking red, green, savoy, or hispi cabbage, it offers something different every time.

Let’s dive into these five vegan cabbage recipes and get inspired to cook with this humble, hearty veg.

Read more: 11 Brain-Boosting Vegan Recipes

Red cabbage with apple

The first recipe on this list is this braised red cabbage with apple. It’s perfect for Thanksgiving, but that shouldn’t stop you from making it whenever you feel like it. Slow-cooked cabbage is paired with apple, red onion, and cinnamon for a sweet and savory flavor. Add sweet potato mash, vegan sausages, and greens to complete the meal.

Find the recipe here.

Cabbage and walnut lasagna

Romy London’s cabbage and walnut lasagna is a great way to use the veg in a comforting classic. Savoy cabbage is part of the layers, along with the lentil tomato sauce, pasta sheets, and vegan mozzarella. Top with basil and vegan Parmesan, and enjoy.

Find the recipe here.

Charred cabbage in spiced tomatoes with tahini

Nisha Vora’s buttery charred cabbage in spiced tomatoes with tahini is caramelized, tangy goodness. Char cabbage on a skillet and make your tahini sauce with lemon and maple syrup. Add the tomato to your pan and cook the sauce while adding the cabbage wedges to the pan. This makes the dish flavorful, smoky, tangy, and creamy all in one.

Find the recipe here.

Seared balsamic cabbage on harissa butter beans

This seared balsamic cabbage on harissa butter beans is another Romy London recipe, and it’s ready in 30 minutes. The cabbage is smoky and tangy and the butter beans are spicy and tomatoey. Add some panko breadcrumbs for crunch, and finish with coconut yogurt and herbs for a flavorful weeknight dish.

Find the recipe here.

Baked hispi cabbage in smokey tomatoes & tahini

The last recipe on this list is Rebel Recipe’s hispi cabbage in smokey tomatoes and tahini. You bake this dish and add cabbage to a smokey tomato sauce. Once done, add a tasty tahini dressing and finish with some herbs.

Find the recipe here.

Read more: 3 Vegan Pasta Bake Ideas

This article was written by Kaitlyn Lourens on the PBN Website.

The filling is a mix of lentil ground “beef,” chopped spinach, and vegan mayo. It’s creamy, hearty, and easy to mix. Once you roll up the noodles, you dip them in a simple milk-and-flour mix, then coat them with seasoned breadcrumbs for extra crunch. Bake until golden and crispy on the outside.

You can top each roll with oil-free marinara, kale pesto crumble, or both. The inside stays soft and savory, while the outside gets crunchy. It’s a great mix of textures in every bite. The best part? You can make extra and freeze them for later. Just pop a few in the oven when you’re short on time. These roll ups work for lunch, dinner, or even as a party dish. They’re simple to make, and look just as good as they taste.

Read more: Easy Crispy Rice Salad With Crunchy Green Vegetables

Lasagna roll ups

Roll noodles individually to make hearty lasagna pockets. There's no resting time so you can eat them straight away. Store them and freeze them for easy meal prep.

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Servings8

Ingredients

• 1 batch 2 cups lentil ground beef or 2 cups store-bought plant protein of choice
• 2 cups firmly packed bagged spinach leaves finely chopped
• ⅓ cup homemade vegan mayo or store-bought vegan mayo
• 1 cup unsweetened almond or oat milk
• ⅔ cup all-purpose flour
• ½ cup Hal’s Everything Seasoning or vegan seasoned bread crumbs
• ½ cup panko bread crumbs
• 8 lasagna noodles cooked, run under cold water, and patted dry
• Cooking spray
• 1 cup Kale Pesto Crumble made with 1 cup extra-virgin olive oil or 2 cups of your favorite jarred marinara sauce, warmed

Hal’s Everything Seasoning

• 1 cup nutritional yeast
• 1 cup panko bread crumbs or gluten-free panko bread crumbs
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried parsley
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 1 tablespoon fine sea salt
• 1 tablespoon white pepper
• 1 teaspoon red pepper flakes

Kale Pesto Crumble

• 2 cups packed kale leaves
• 1 cup roasted and salted pumpkin seeds
• ¼ cup packed fresh basil leaves
• 1 garlic clove coarsely chopped
• 1 tablespoon fresh-squeezed
• lemon juice or white vinegar
• ¼ teaspoon red pepper flakes
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt
• ½ to 1 cup extra-virgin olive oil

Instructions

• Preheat the oven to 400°F. Line a sheet pan with parchment paper. Set aside.
• In a medium bowl, stir together the cooled Lentil Ground Beef, spinach, and mayo until smooth.
• In a shallow bowl, whisk together the unsweetened almond milk and flour. On a plate, combine the Hal’s seasoning and panko.
• Lay out a noodle flat and spread the surface with 2 to 3 tablespoons of the lentil mixture. Roll up the noodle and dip the entire roll in the milk-flour mixture to coat it.
• Then put it on the plate with the seasoning and spoon the mixture over it to coat the roll. (If you roll it in the seasoning, it’ll start to get clumpy.)
• Transfer the roll to the prepared sheet pan and repeat with the remaining noodles and filling.
• Lightly coat the rolls with cooking spray.
• Bake until the crust is golden, 15 to 20 minutes. Top each roll with 2 tablespoons of Kale Pesto Crumble or ¼ cup marinara sauce, or both! Enjoy.

Hal’s Everything Seasoning

• In a blender or food processor, combine the yeast, bread crumbs, onion and garlic powders, parsley, oregano, basil, poppy and sesame seeds, salt, white pepper, and pepper flakes and pulse until the mixture turns into a fine powder.
• Store in an airtight container or lidded mason jar for up to 4 months.

Kale Pesto Crumble

• In a blender or food processor, combine the kale, pumpkin seeds, basil, garlic, lemon juice, pepper flakes, onion powder, and salt. Pulse until a crumbly mixture forms.
• Stream ½ cup of the oil into the blender or food processor with the blade running for kale crumble. For a saucier pesto, continue to stream in the remaining ½ cup oil (1 cup total).
• Store in a jar or airtight container in the fridge for up to 3 days.

Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Read more: This Naked Niçoise Salad Is Completely Vegan

This article was written by Halle Burns on the PBN Website.

With markets full of seasonal vegetables, now is the time to embrace fresh flavors and simple, nourishing meals. Crisp salads, herb-packed mains, and bright, tangy desserts make the most of spring’s natural variety. These recipes work for any occasion, from quick lunches to weekend gatherings. Here are 10 vegan spring recipes to try.

Read more: Asparagus Is In Season Right Now – 7 Vegan Recipes To Try

Asparagus pasta

This recipe by Natlicious Food uses asparagus and vegan cheese to make an easy, comforting, and fresh pasta. Nutritional yeast, lemon, and vegan pesto make the dish bright and cheesy, while pepper, garlic, and chili top it off for a great variety of flavors.

Find the recipe here.

Quinoa and cherry salad

Makini Howell’s quinoa-millet and cherry salad is perfect for spring and full of protein. Sweet cherries work well with red onion, lime, and jalapeño. The salad is topped with almonds, mint, and cilantro. It’s a naturally gluten-free salad ideal for spring BBQs or picnics.

Find the recipe here.

10-minute creamy beetroot pasta

This effortless beetroot pasta is finished in just 10 minutes. This Natlicious Food recipe is perfect for busy spring days. This simple pasta dish uses blended beetroot and cashews to make a dairy-free creamy sauce. Garlic, nutritional yeast, herbs, and olive oil add flavor and help coat the pasta. Use any pasta you like with this dish, and enjoy the leftovers the next day.

Find the recipe here.

Easy vegan asparagus tart

A vegan asparagus tart is perfect for a spring lunch when hosting friends. The recipe from Natlicious Food only needs eight ingredients and 30 minutes to make. This tart looks as good as it tastes with springtime flavors like dill, lemon, and arugula. The tart also uses vegan cream cheese and ready-rolled puff pastry to add a creaminess and crunch.

Find the recipe here.

Vegan halloumi and pistachio salad

This halloumi and pistachio salad from BOSH! is entirely vegan and uses firm tofu with nutritional yeast to make the halloumi. Quinoa adds more protein, and the salad uses fresh flavors from cherry tomatoes, pistachios, pomegranate seeds, cucumber, mint, and lemon to make a vibrant dish.

Find the recipe here.

Read more: 15 Vegan Picnic Recipes

Vegan lentil salad

Jeanine Donofrio’s vegan lentil salad is a must-try this spring. This lemony lentil salad is perfect for meal prep, and it’s easy to make. Mini cucumbers, watermelon radish, mint, and snap peas make up the veggies in this salad. Green lentils are paired with a green tahini dressing made of parsley, tahini, lemon, tarragon, and other ingredients for extra flavor.

Find the recipe here.

Vegan tortellini soup with lemon peel broth

This tortellini soup with lemon peel broth is just what you need when spring is still a bit chilly. Jeanine Donofrio’s brothy soup is full of lemon and uses spinach, peas, and vegan tortellini of your choice. This simple dish is well-flavored with chili, basil, and homemade lemon peel broth.

Find the recipe here.

Upside-down rhubarb coconut cake

Next is a dessert by Romy London that makes for an excellent spring dessert. This upside-down rhubarb coconut cake is pretty and tasty and takes only 45 minutes to make. After making the coconut and lemon sponge, you’ll decorate the cake with slices of fresh rhubarb and some sugar before finishing off with toasted coconut and whipped coconut cream.

Find the recipe here.

Vegan caramelized veg and feta pie

Try this vegan caramelized veg and feta pie from BOSH! for an attractive lunch centerpiece. This recipe uses silken tofu to make this vegan cheese pie with spinach and leeks. The filling is topped with asparagus, basil, and plant-based burrata to combine all the flavors.

Find the recipe here.

Spring miso ramen bowl

The last dish on this list of vegan spring recipes is this spring miso ramen bowl, which is gluten-free and vegan. It comes from Kris Carr and is an excellentt combination of spring veggies and a traditional ramen base. Mushrooms and tofu add plant protein, while the peas, snap peas, baby greens, and scallions add freshness.

Find the recipe here.

Read more: 10 Vegan Power Bowl Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

The salad also features red onion and jalapeño, which add a little kick, and cilantro for a fresh, herbaceous note. The lime juice ties everything together with a tangy kick. You can enjoy this versatile salad hot or cold, depending on your mood or the season. It’s also gluten-free and soy-free, making it a great option for those with some dietary restrictions.

Read more: Easy Curried Cauliflower And Apple Mini Tacos

Quinoa-millet cherry salad

This sweet, tangy, and spicy salad is versatile, great hot or cold, and great to serve to a group.

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Servings4

Ingredients

• ½ cup millet
• ½ cup quinoa
• ¼ cup almonds
• 8 ounces fresh cherries pitted and cut in a mix of halves and quarters (I like a mix of red and yellow varieties)
• ½ small red onion finely chopped
• 1 small jalapeño seeded and minced
• Juice of 1 medium lime
• ¼ cup fresh cilantro stemmed and leaves coarsely chopped
• 3 to 4 mint leaves cut into thin ribbons, for garnish

Instructions

• Mix the millet and quinoa in a large bowl. Rinse the grains several times under running water, rubbing them together with your fingers, until the water stops foaming and runs clear.
• To cook the grains to the texture I think is ideal, where they won’t stick together, put 6 cups of water in a large saucepan. Add the grains, bring the water to a boil, and cook until the millet softens and the quinoa pops and forms little tails at the end, about 15 to 20 minutes.
• Pour the cooked grains through a strainer, being very careful that the hot water doesn’t burn you; there may be about a cup of water remaining. Or, bring 2 cups of water to a boil in a medium saucepan.
• Add the grains, lower the heat to a simmer, and cook until all the water is absorbed and the grains are tender enough to fluff with a fork, about 15 to 20 minutes. If you’ll be serving the salad cold, chill the grains in the refrigerator until you’re ready to use them.
• Heat a small dry skillet over medium-low heat. Put in the almonds and toast for a few minutes, tossing or stirring frequently, until the nuts are fragrant and lightly browned. Let the almonds cool before using.
• When the almonds are cool enough to handle, coarsely chop them and put them in a large bowl, along with the cherries, onions, jalapeño, lime juice, and cilantro. Add the grains and combine. Garnish with the mint.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

Read more: How To Make This ‘Magical Mushroom’ Hummus

This article was written by Makini Howell on the PBN Website.

The dish is high in plant protein, thanks to the tofu. Udon noodles complete the meal, adding a chewy texture that pairs perfectly with the stir-fried veggies and tofu. Leeks are mild and slightly sweet in flavor, which works well in stir-fries like this, offering a light, savory addition to the dish.

This tofu stir fry is easy to customize, and it’s great for lunch or a quick dinner. With its balance of flavors and textures, this stir fry is tasty and easy to whip up in no time.

Read more: This Naked Niçoise Salad Is Completely Vegan

Crispy tofu stir fry with leek and chili

Perfect for a quick lunch or simple dinner, this crispy tofu stir fry with leek and chili is a great two-serving dish. This stir fry is a great way to use leeks creatively.

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Duration20 minutes mins

Cook Time10 minutes mins

Prep Time10 minutes mins

Servings2

Ingredients

• 1 small leek sliced thinly
• 1 thumb sized piece of ginger finely chopped
• 3 cloves garlic finely chopped
• 4 radishes thinly sliced
• 1 red chili thinly sliced
• 1 green chili thinly sliced
• 1 lime
• 200 g tofu (2cm cubed)
• 1 tbsp sesame seeds
• 80 g udon noodles or wheat noodles
• 2 tbsp sesame oil
• 2 tbsp tamari sub for soy sauce
• 1 tsp mirin
• 1 tsp brown sugar

Instructions

• Add 1 tbsp sesame oil to a wok, place on a high heat.
• Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu.
• In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of ½ lime and remaining sesame oil then add to the wok.
• Add the udon noodles to a pot of boiling water and simmer for five minutes.
• Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, ½ the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes.
• Garnish with ¼ lime, a sprinkle of sesame seeds. We recommend serving with chili crisp oil (optional).

This recipe is republished with permission from British Leeks. You can find the original recipe here.

Read more: Quick And Easy Roasted Aubergine And Broccoli Lentil Curry

This article was written by Editorial Team on the PBN Website.