Veganize it!

I’m no pro, and I typically avoid recipes with more than 10 ingredients. So here are some of my beginner-friendly, supremely nutritious, easy-to-modify plant-based creations. I use minimal appliances and stick to the same few dressings and sauces (if you will), so most of these can be ready in 15 minutes or less.

Don’t underestimate the power and versatility of greens and grains!

Lettuce (probably red leaf), as the base, cucumbers, yellow and red grape tomatoes (summery and DELICIOUS), white onions (raw), sunlfower seeds, hemp seeds, and some apple cider vinegar as a dressing.
Steamed bok choy and maybe some swiss chard (don’t remember and can’t tell!), some gluten-free and vegan pasta spirals, sesame seeds, raisins, and apple cider vinegar to mix with the nutritional yeast for a dressing.
Ooooooh love when I’m inspired to throw some hot sauce on my meal! I think when most of the greens/veggies are steamed instead of raw, hot sauce just makes sense.
Here’s some steamed swiss chard, carrots, and summer squash, mixed with raw purple onions, avocado, black beans, and nutritional yeast for some cheesy goodness.
Pro tip: Half an avocado and put some nutritional yeast and hot sauce in there and you are SET. (Yeah, I said “in there”. Some foods already come in a bowl.)
Your basic oatmeal with fruit bowl… for lunch. Or anytime. I usually mix some vegan chocolate protein powder in with my oatmeal to make it more dessert-like. Cinnamon to top the berries and banana, of course.
Quinoa as a base, steamed kale (which I dropped into the same saucepan as the quinoa while it finished cooking), purple onions, grape tomatoes, raisins, maybe some steamed asparagus?, sesame seeds, and probably some apple cider vinegar!
VEGAN & GF PUMPKIN COOKIES!!!
Totally got these from a website [click the pic]. Also modified cause I didn’t want to use as much sugar or syrup. They were amazing.
I outdid myself with this one.
These sweet potato wedges and okra pieces are air-fried, but you can also bake them in the oven. Steamed kale as the base, I sauteed mushrooms and onions, mixed some sunflower seeds in there, and topped with some hot sauce.
It’s a special day when my pancakes stay together for the flip.
I use a Vitamix to blend: 1 1/2 cups rolled oats, 2 ripe bananas, some baking powder (optional), some vanilla (optional), some vegan chocolate protein powder, some almond/rice/oat milk if needed.
They’re already sweet enough, but you can also add some maple syrup to the mix. I love topping with berries, jam, nut butter, or all three!
They look super oaty because I didn’t blend very long, so you can experiment with blending more or less for different consistencies.