vegan meal ideas Archives - Everyday Vegan Recipes

Protein Packed Vegan Meals That Actually Taste GOOD | What I Eat In A Day To Build Muscle

MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:

Easy vegan dressings & sauces

FREE EASY VEGAN MEAL PLANNER 📝

Easy Vegan Meal Planner

USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/SimnettNutrition

If you’re new to this channel, I’m Derek Simnett. I’m a holistic nutritionist and I’ve been vegan over 15 years! I love to help inspire others to take control of their life, that’s why I do what I do. Eating plant based meals is amazing for our health, planet and of course the animals. You can get more than enough protein to build muscle, tons of energy to do the things you love, and all the flavours and colours to make the most delicious meals you could ever imagine! Check out my hundreds of other videos if you liked this one.

SOCIALS
• INSTAGRAM (DEREK): https://instagram.com/simnettnutrition
• FACEBOOK: https://www.facebook.com/simnettnutrition

HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
https://www.amazon.com/shop/simnettnutrition

WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc

MUSIC: https://www.epidemicsound.com
https://www.soundstripe.com

Read

Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)

⭐ My Instagram: https://www.instagram.com/mina_rome/
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________

This video contains 7 easy & delicious vegan breakfast recipes! No actually 6 breakfast ideas plus 1 cake recipe that I highly recommend as well. Hope you’re staying cool; the weather is so crazy at the moment over here. Thanks for watching!!!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Best Ever Tofu Scramble Bagel 0:34

200g firm tofu (7oz)
1 tbsp cornstarch
generous pinch of salt
a little oil for panfrying
1 dash garlic powder (or to taste)
1 dash black pepper (or to taste)
1 medium tomato, cubed
1 handful vegan pizza cheese (make sure it can melt lol)
1-2 tbsp fresh chives, minced

1-2 bagels, toasted
vegan butter for the bagels
optional: tiny pinch of kala namak before serving

→ serves 1-2

#2 Cherry Choc Chia Bowl 2:23

for the chia part:
1 ½ tbsp chia seeds
pinch of salt
½ tsp vanilla extract or a few drops vanilla aroma
1 tsp maple syrup
3 tbsp oat milk

for the cherries:
½ cup frozen cherries (75g)
~ ¼ cup orange juice (60ml)
optional: 1 tsp cornstarch mixed into 1 tbsp cold water, then added to the pot, allow to simmer for 1-2 min to activate the starch
optional: 1 tsp orange zest (didn’t do that but that sounds SO good do it)

1 serving yogurt of choice (vanilla soy perhaps?)
a dusting of cocoa powder
granola of choice
drizzle of maple syrup

→ serves 1

#3 Breakfast Fried Rice 3:24

1 tbsp olive oil
1-2 spring onions, chopped
~80g smoked tofu, cubed (2.8oz)
~50g frozen peas (⅓ cup)
1 ½ servings cooked sticky rice (1 ½ cups ; ~275g)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar/white wine vinegar

for the tofu mix:
150g – 200g silken tofu (5.3 – 7oz)
1 tsp light miso paste
1 tsp light tahini
1-2 tbsp water

2 tbsp fresh chives
1-2 tbsp vegan parmesan
extra salt if needed

→ serves 1-2

#4 Biscoff Tahini Toasts 5:12

2-3 slices toast
2-3 slices apple, cut into a cute shape
1 squeeze lemon juice for the apple
equal amounts tahini and biscoff per toast , or up to preference!

→ serves 1

#5 Picnic 6:36

#5.2 Chocolate Sheet Cake 6:59

300g flour (2 1/2 cups)
175g cups sugar (1 cup minus 1 1/2 tbsp)
1 tsp salt
35g unsweetened cocoa powder (1/3 cup plus 1 tsp)
1 1/2 tsp baking powder
80g vegan yogurt (1/3 cup)
1 tsp vanilla paste 1 packet vanilla sugar (or sub with another tsp of vanilla paste)
113g vegan butter (1/2 cup) ; melted
300ml oat milk (1 1/4 cups)

for the frosting:
250g vegan butter AT ROOM TEMPERATURE
pinch of salt
1 tsp vanilla
190g – 250g powdered sugar (add ½ cup add a time until you’re happy with the consistency) (1 ½ cups – 2 cups)

optional sprinkles decoration for the top

My baking dish is ~ 28cm x 20cm , something around 9×11, 8×11 inches should work!

#6 Random Leftover Wrap 9:47

200g firm tofu (7oz)
1 tbsp cornstarch
pinch of salt
a little oil for panfrying
1-2 tbsp crispy seaweed flakes
1 tbsp soy sauce
1 tsp maple/agave syrup
1 tsp vinegar
2 tbsp vegan pizza cheese

2 warm tortillas of choice
vegan sour cream
peanut saté sauce (or use any condiment u have and think fits)
romaine lettuce
tomato lettuce

#7 Green Smoothie Pudding Bowl 11:29

1-2 frozen bananas, cut into chunks
½ cup frozen mango (75g)
½ tsp vanilla
1-2 handfuls fresh baby spinach
1 tsp maple syrup
¼ cup coconut milk (60ml)

also fresh berries, granola for the top

→ serves 1

Music used:
Intro: https://open.spotify.com/track/59bAebVUMSwUztOOr1Zaoj?si=ac54cd9b2417415b
https://www.youtube.com/@metzmusic1657/videos
https://www.youtube.com/@rafikimusicc

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Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)

⭐ My Instagram: https://www.instagram.com/mina_rome/
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________

This video contains 7 easy & delicious vegan breakfast recipes! No actually 6 breakfast ideas plus 1 cake recipe that I highly recommend as well. Hope you’re staying cool; the weather is so crazy at the moment over here. Thanks for watching!!!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Best Ever Tofu Scramble Bagel 0:34

200g firm tofu (7oz)
1 tbsp cornstarch
generous pinch of salt
a little oil for panfrying
1 dash garlic powder (or to taste)
1 dash black pepper (or to taste)
1 medium tomato, cubed
1 handful vegan pizza cheese (make sure it can melt lol)
1-2 tbsp fresh chives, minced

1-2 bagels, toasted
vegan butter for the bagels
optional: tiny pinch of kala namak before serving

→ serves 1-2

#2 Cherry Choc Chia Bowl 2:23

for the chia part:
1 ½ tbsp chia seeds
pinch of salt
½ tsp vanilla extract or a few drops vanilla aroma
1 tsp maple syrup
3 tbsp oat milk

for the cherries:
½ cup frozen cherries (75g)
~ ¼ cup orange juice (60ml)
optional: 1 tsp cornstarch mixed into 1 tbsp cold water, then added to the pot, allow to simmer for 1-2 min to activate the starch
optional: 1 tsp orange zest (didn’t do that but that sounds SO good do it)

1 serving yogurt of choice (vanilla soy perhaps?)
a dusting of cocoa powder
granola of choice
drizzle of maple syrup

→ serves 1

#3 Breakfast Fried Rice 3:24

1 tbsp olive oil
1-2 spring onions, chopped
~80g smoked tofu, cubed (2.8oz)
~50g frozen peas (⅓ cup)
1 ½ servings cooked sticky rice (1 ½ cups ; ~275g)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar/white wine vinegar

for the tofu mix:
150g – 200g silken tofu (5.3 – 7oz)
1 tsp light miso paste
1 tsp light tahini
1-2 tbsp water

2 tbsp fresh chives
1-2 tbsp vegan parmesan
extra salt if needed

→ serves 1-2

#4 Biscoff Tahini Toasts 5:12

2-3 slices toast
2-3 slices apple, cut into a cute shape
1 squeeze lemon juice for the apple
equal amounts tahini and biscoff per toast , or up to preference!

→ serves 1

#5 Picnic 6:36

#5.2 Chocolate Sheet Cake 6:59

300g flour (2 1/2 cups)
175g cups sugar (1 cup minus 1 1/2 tbsp)
1 tsp salt
35g unsweetened cocoa powder (1/3 cup plus 1 tsp)
1 1/2 tsp baking powder
80g vegan yogurt (1/3 cup)
1 tsp vanilla paste 1 packet vanilla sugar (or sub with another tsp of vanilla paste)
113g vegan butter (1/2 cup) ; melted
300ml oat milk (1 1/4 cups)

for the frosting:
250g vegan butter AT ROOM TEMPERATURE
pinch of salt
1 tsp vanilla
190g – 250g powdered sugar (add ½ cup add a time until you’re happy with the consistency) (1 ½ cups – 2 cups)

optional sprinkles decoration for the top

My baking dish is ~ 28cm x 20cm , something around 9×11, 8×11 inches should work!

#6 Random Leftover Wrap 9:47

200g firm tofu (7oz)
1 tbsp cornstarch
pinch of salt
a little oil for panfrying
1-2 tbsp crispy seaweed flakes
1 tbsp soy sauce
1 tsp maple/agave syrup
1 tsp vinegar
2 tbsp vegan pizza cheese

2 warm tortillas of choice
vegan sour cream
peanut saté sauce (or use any condiment u have and think fits)
romaine lettuce
tomato lettuce

#7 Green Smoothie Pudding Bowl 11:29

1-2 frozen bananas, cut into chunks
½ cup frozen mango (75g)
½ tsp vanilla
1-2 handfuls fresh baby spinach
1 tsp maple syrup
¼ cup coconut milk (60ml)

also fresh berries, granola for the top

→ serves 1

Music used:
Intro: https://open.spotify.com/track/59bAebVUMSwUztOOr1Zaoj?si=ac54cd9b2417415b
https://www.youtube.com/@metzmusic1657/videos
https://www.youtube.com/@rafikimusicc

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This Mushroom And Potato Ragout Is Better Than Any Diet. Vegan, Healthy, And Aromatic

In this recipe, I’ll show you a warm and aromatic mushroom and potato ragout made with simple ingredients that still deliver a deep and satisfying flavor. The mushrooms are sautéed without oil at first to bring out their natural aroma and create a rich, golden color. Then I add a creamy sauce made with tomato paste, onions, and spices, which gives the ragout its wonderful depth.

The potato cubes are baked in the oven until they’re golden and crispy. When serving, I place them right on top of the ragout so they keep their crunch and add a beautiful texture contrast.

I make it this way because the combination of sautéed mushrooms, a rich, aromatic sauce, and crispy roasted potatoes creates a hearty, comforting dish that’s perfect for cold days. A sprinkle of parsley at the end adds freshness and a lovely touch of color.

Enjoy!
The best part? I’m baking this dish!

With love,
Anna 🤗

🌿 The most beautiful kitchen utensils that nature has to offer
💖👉 https://kitchen-by-nature.com/
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👩‍🍳 Cook’s Set: https://kitchen-by-nature.com/products/chefkoch-set
🍃 Natural Cutting Board: https://kitchen-by-nature.com/products/schneidebrett
🔪 Kitchen Knife: https://kitchen-by-nature.com/products/careme-chefmesser
🧂 Salt & Pepper Mills: https://kitchen-by-nature.com/products/salz-und-pfeffermuhlen-set
🥄 Utensil Set: https://kitchen-by-nature.com/products/chateau-utensilien-set

📋 INGREDIENTS:
For the crispy potatoes:
• 4-5 large potatoes
• 1 tbsp olive oil
• 1 tsp salt
• Black pepper to taste

For the mushroom ragout:
• 350 g button mushrooms (3 cups)
• 1 small onion, finely diced (½ cup)
• 3 garlic cloves, finely chopped
• 1 tbsp vegetable oil
• 2 tbsp tomato paste (30 g)
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tsp soy sauce
• 120 ml vegetable broth (½ cup)
• Salt and pepper to taste
• 1-2 tbsp finely chopped parsley

Optional for thickening:
• 50 g pointed cabbage or white cabbage, very finely chopped (½ cup)

#veganrecipes #mushroomragout #potatorecipes

Read

This Mushroom And Potato Ragout Is Better Than Any Diet. Vegan, Healthy, And Aromatic

In this recipe, I’ll show you a warm and aromatic mushroom and potato ragout made with simple ingredients that still deliver a deep and satisfying flavor. The mushrooms are sautéed without oil at first to bring out their natural aroma and create a rich, golden color. Then I add a creamy sauce made with tomato paste, onions, and spices, which gives the ragout its wonderful depth.

The potato cubes are baked in the oven until they’re golden and crispy. When serving, I place them right on top of the ragout so they keep their crunch and add a beautiful texture contrast.

I make it this way because the combination of sautéed mushrooms, a rich, aromatic sauce, and crispy roasted potatoes creates a hearty, comforting dish that’s perfect for cold days. A sprinkle of parsley at the end adds freshness and a lovely touch of color.

Enjoy!
The best part? I’m baking this dish!

With love,
Anna 🤗

🌿 The most beautiful kitchen utensils that nature has to offer
💖👉 https://kitchen-by-nature.com/
━━━━━━━━━━━━━━━━━━━
🥐 Baker’s Set: https://kitchen-by-nature.com/products/meisterbacker-set
👩‍🍳 Cook’s Set: https://kitchen-by-nature.com/products/chefkoch-set
🍃 Natural Cutting Board: https://kitchen-by-nature.com/products/schneidebrett
🔪 Kitchen Knife: https://kitchen-by-nature.com/products/careme-chefmesser
🧂 Salt & Pepper Mills: https://kitchen-by-nature.com/products/salz-und-pfeffermuhlen-set
🥄 Utensil Set: https://kitchen-by-nature.com/products/chateau-utensilien-set

📋 INGREDIENTS:
For the crispy potatoes:
• 4-5 large potatoes
• 1 tbsp olive oil
• 1 tsp salt
• Black pepper to taste

For the mushroom ragout:
• 350 g button mushrooms (3 cups)
• 1 small onion, finely diced (½ cup)
• 3 garlic cloves, finely chopped
• 1 tbsp vegetable oil
• 2 tbsp tomato paste (30 g)
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tsp soy sauce
• 120 ml vegetable broth (½ cup)
• Salt and pepper to taste
• 1-2 tbsp finely chopped parsley

Optional for thickening:
• 50 g pointed cabbage or white cabbage, very finely chopped (½ cup)

#veganrecipes #mushroomragout #potatorecipes

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7 Things I Wish I Knew Before Going Vegan 👀

👩🏻‍🌾 NEW plant-based nutrition eBook: https://www.pickuplimes.com/ecommerce/ebooks/plant-based-nutrition-2
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🎥 Film & photography gear we use: https://bit.ly/PUL_filming_gear
🎶 The music we recommend: http://bit.ly/YTube_music (great for YouTube creators)

TIMELINE
0:00 Intro
0:20 The restriction mistake
1:30 The protein mistake
2:47 The soy mistake
3:52 The bland food mistake
5:09 The fiber mistake
6:38 The tracking mistake
*🍽️ Plate Method PDF at the bottom of this article:* https://www.pickuplimes.com/article/the-plate-method-26
7:42 The self-doubt mistake
8:36 Our *new* plant-based nutrition eBook 🌱:
https://www.pickuplimes.com/ecommerce/ebooks/plant-based-nutrition-2

RECIPE ALERTS
1:21 Soba noodles with sweet & sticky vegetables (app exclusive): https://www.pickuplimes.com/recipe/soba-noodles-with-sweet-sticky-vegetables-555
1:45 Seitan doner kebab: https://www.pickuplimes.com/recipe/seitan-doner-kebab-1827
2:32 Tofu shakshuka: https://www.pickuplimes.com/recipe/oven-baked-tofu-shakshuka-667
2:58 ‘Honey’ mustard tofu wraps: https://www.pickuplimes.com/recipe/vegan-honey-mustard-tofu-wraps-1448
3:26 Vegan ‘egg’ salad sandwich: https://www.pickuplimes.com/recipe/vegan-egg-salad-sandwich-706
3:45 Gochujang tempeh bowl: https://www.pickuplimes.com/recipe/gochujang-tempeh-bowl-2279
5:03 Crunchy sesame noodle salad (app exclusive): https://www.pickuplimes.com/recipe/crunchy-sesame-noodle-salad-1115
5:42 Chickpea frittata: https://www.pickuplimes.com/recipe/simple-chickpea-frittata-1225
5:54 Sweet potato spiced chili: https://www.pickuplimes.com/recipe/sweet-potato-spiced-chilli-18
6:22 Aush Persia noodle soup: https://www.pickuplimes.com/recipe/aush-bean-noodle-soup-408
7:25 Harissa-spiced butter beans: https://www.pickuplimes.com/recipe/harissa-spiced-beans-898
8:26 Curried chickpea butternut soup: https://www.pickuplimes.com/recipe/butternut-squash-chickpea-soup-1763
9:21 Chipotle fajitas: https://www.pickuplimes.com/recipe/vegan-chipotle-fajitas-328

KITCHEN GEAR
» Dutch oven: https://amzn.to/4iWA7y1
» Cutting board: https://amzn.to/4ahu0Cs
» Knife set: https://amzn.to/4oXqIIf
» Measuring cups: https://amzn.to/4ensde7
» Mini spice jars: https://amzn.to/2xXSP69

STAY CONNECTED 🙋🏻‍♀️
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👉 TikTok: https://www.tiktok.com/@pick_up_limes
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👉 Pinterest: https://www.pinterest.com/sadiabadiei/

❤ Sadia

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The Easiest Vegan Eggplant Parmesan!

This cozy roasted eggplant dish is stuffed with a savory roasted garlic and blistered cherry tomato mash, then topped with melty vegan cheese and fresh basil. It’s rich, satisfying, and unbelievably simple — perfect for a weeknight dinner or a plant-based centerpiece. Serve it with toasted bread or couscous for a wholesome, flavor-packed meal.
➡️ Full recipe on drveganblog.com
✨ Gluten-free, dairy-free, 100% comfort!

Read

Protein Packed Vegan Meals That Actually Taste GOOD | What I Eat In A Day To Build Muscle

MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:
https://simnettnutrition.com/product/easy-vegan-dressings-sauces/
FREE EASY VEGAN MEAL PLANNER 📝
https://simnettnutrition.com/easy-vegan-meal-planner/

USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/SimnettNutrition

If you’re new to this channel, I’m Derek Simnett. I’m a holistic nutritionist and I’ve been vegan over 15 years! I love to help inspire others to take control of their life, that’s why I do what I do. Eating plant based meals is amazing for our health, planet and of course the animals. You can get more than enough protein to build muscle, tons of energy to do the things you love, and all the flavours and colours to make the most delicious meals you could ever imagine! Check out my hundreds of other videos if you liked this one.

SOCIALS
• INSTAGRAM (DEREK): https://instagram.com/simnettnutrition
• FACEBOOK: https://www.facebook.com/simnettnutrition

HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
https://www.amazon.com/shop/simnettnutrition

WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc

MUSIC: https://www.epidemicsound.com
https://www.soundstripe.com

Read

A Realistic Day Of High Protein Meals (Vegan Recipes That Taste AMAZING)

Pique’s never-seen-before blowout Black Friday special is here. Get 20% off SITE-WIDE https://piquelife.com/edgyveg20. Run, don’t walk. This is only for a limited-time, while supplies last. Offer ends November 24th. *For new subscriptions only

After some time away, I’m thrilled to be back sharing a mindful WIEIAD. As I embrace my late 30s, I’ve been focusing on nourishing my body with intention—prioritizing health, balance, and high-protein meals that fuel my day. This video is all about protein-packed dishes that fuel my day while aligning with my focus on living well. From satisfying breakfasts to wholesome snacks, I’m embracing a thoughtful approach to eating that supports my journey toward better health. Join me as I reconnect with this space and share how I’m feeding my body and my soul.

As part of this journey, I’ve swapped out coffee for Pique Sun Goddess Matcha, and let me tell you—it’s a game changer. It provides sustained energy, and supports gut health for clearer skin. With more l-theanine to promote calm, it offers jitter-free energy without caffeine crashes, stress, or anxiety. Plus, its powerful antioxidants firm, brighten, and clarify my skin.

I’ve also incorporated the Pique BT Fountain, a hydrating beauty blend with clinically-proven ceramides to reduce the appearance of fine lines and wrinkles. It hydrates on a cellular level, leaving my skin soft, supple, and glowing. Together, these two have completely elevated my routine—helping to protect my skin from damage, strengthen its barrier, and keep it deeply hydrated.

↓ TRY MY UP-TO-DATE VEGAN RECIPES↓
🌱 Vegan
🌱 My Newest Vegan Recipes: https://www.theedgyveg.com/recipes/

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❤️ 1 product purchased = 1 plant-based meal provided to a hungry child in need.

The founders of Complement are long-time health fanatics who wanted a one-stop solution to make sure their families were getting the nutrients they needed. Because they love Edgy Veg, they’ve made a contribution to my work. So, with each purchase you can support your health and my mission at the same time (thank you)!

📔 ↓ Get My NEW COOKBOOK!! ↓ 📔
🇨🇦 Canada:
Indigo – https://www.chapters.indigo.ca/en-ca/books/the-edgy-veg-easy-eats/9780778807032-item.html?ikwid=edgy+veg+easy+eats&ikwsec=Home&ikwidx=0#algoliaQueryId=d08fc8e3697617bb929ae177092c2720
Amazon – https://www.amazon.ca/dp/0778807037/ref=cm_sw_r_api_i_9WZ8PSR6RABVGKNB2BFN_0
🇺🇸 US:
Barnes & Noble – https://www.barnesandnoble.com/w/the-edgy-veg-easy-eats-candice-hutchings/1141230342?ean=9780778807032
Amazon – https://www.amazon.com/dp/0778807037/ref=cm_sw_r_api_i_QDCH7PEDC1S6R65SMRF3_1

NEW VIDEOS every week!!
👉🏻 SUBSCRIBE for New Videos Here: http://bit.ly/1TZma0N
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🇬🇧 Amazon UK: https://www.theedgyveg.com/edgy-veg-cookbook-amazon-uk/
Barnes & Noble: https://www.theedgyveg.com/edgy-veg-cookbook/edgy-veg-cookbook-barnes-noble/
Chapters Indigo: https://www.theedgyveg.com/edgy-veg-cookbook/edgy-veg-cookbook-indigo/

↓ Add Me or Connect With Me Here ↓
💁🏼‍♀️ Main Instagram: http://bit.ly/18DGpxo (@edgyveg)
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🌱 My Website ~ All My Vegan Recipes: https://www.theedgyveg.com/recipes/
📩 Email: edgyveg@gmail.com

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