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Vegan Lunch Recipe Ideas #veganfood #recipes #vegan

Vegan Lunch Recipe Ideas #veganfood #recipes #vegan

Subscribe for more vegan lunch recipe ideas #veganfood #recipes #vegan

Have a look at some of our other recipes…

Thai Green Curry – Vegan Spicy Bowl Recipe Idea

Chickpea Tagine – Plant Based Dinner Recipe Ideas

Easy Vegan Pesto Recipe Idea

Cauliflower Katsu – Vegan Curry Recipe Idea

Warm Butterbeans With Roasted Leek – Vegan Salad Recipe Ideas

Vegan Spicy Chilli Recipe

Olive And Broccoli Pasta Recipe Idea

Chickpea & Vegetable Traybake – Plant Based Lunch Recipe Idea

Vegan Lentil Pasta Recipe Idea

Laksa Noodle Soup – Plant Based Spicy Recipe Idea

Here are some more vegan lunch recipe ideas –

Vegan Buddha Bowl: Combine quinoa or brown rice with roasted vegetables like sweet potatoes, broccoli, and bell peppers. Top with avocado slices, chickpeas, and a tahini dressing.

Lentil Salad: Mix cooked lentils with diced cucumber, cherry tomatoes, red onion, and fresh herbs. Dress with a tangy vinaigrette made with olive oil, lemon juice, and Dijon mustard.

Vegan Wrap: Fill a whole wheat tortilla with hummus, shredded carrots, cucumber, spinach, and roasted red peppers. Roll it up and slice into pinwheels for a portable lunch option.

Chickpea Salad Sandwich: Mash chickpeas with avocado, lemon juice, and spices like cumin and paprika. Spread onto whole grain bread and top with lettuce, tomato, and red onion.

Mediterranean Quinoa Salad: Toss cooked quinoa with chopped cucumber, cherry tomatoes, Kalamata olives, red onion, and parsley. Dress with a mixture of olive oil, lemon juice, garlic, and oregano.

Vegan Sushi Rolls: Fill nori sheets with sushi rice, avocado slices, cucumber sticks, and marinated tofu or tempeh. Roll tightly and slice into bite-sized pieces.

Sweet Potato and Black Bean Tacos: Roast sweet potato cubes with cumin and chili powder until tender. Fill taco shells with the sweet potatoes, black beans, shredded lettuce, and salsa.

Cauliflower Buffalo Wings: Coat cauliflower florets in a batter made from flour, non-dairy milk, and spices. Bake until crispy, then toss in buffalo sauce. Serve with celery sticks and vegan ranch dressing.

Vegan Caesar Salad: Toss chopped romaine lettuce with homemade vegan Caesar dressing, croutons, and vegan parmesan cheese made from nutritional yeast and cashews.

Thai Peanut Noodles: Cook rice noodles according to package instructions. Toss with a sauce made from peanut butter, soy sauce, lime juice, garlic, and ginger. Add in cooked edamame, shredded carrots, and chopped peanuts.

Vegan Chickpea Curry: Simmer chickpeas in a spiced tomato-coconut sauce with onion, garlic, ginger, and curry powder. Serve over cooked brown rice or quinoa.

Spinach and Mushroom Quesadillas: Sautee sliced mushrooms with garlic until golden brown. Fill whole wheat tortillas with sauteed spinach, mushrooms, and vegan cheese. Cook until crispy and golden.

Vegan Minestrone Soup: Simmer diced vegetables like carrots, celery, zucchini, and tomatoes in vegetable broth with cooked pasta and white beans. Season with Italian herbs like basil, oregano, and thyme.

Vegan Stuffed Bell Peppers: Fill halved bell peppers with cooked quinoa, black beans, corn, diced tomatoes, and spices. Bake until the peppers are tender and the filling is heated through.

Vegan Pad Thai: Stir-fry rice noodles with tofu, bean sprouts, green onions, and a sauce made from tamarind paste, soy sauce, lime juice, and brown sugar. Garnish with crushed peanuts and cilantro.

Black Bean and Corn Salad: Combine black beans, corn, diced bell peppers, red onion, and cilantro. Dress with a lime vinaigrette made from lime juice, olive oil, garlic, and cumin.

Vegan Mediterranean Pizza: Spread pizza dough with marinara sauce and top with sliced artichoke hearts, olives, roasted red peppers, cherry tomatoes, and vegan feta cheese. Bake until crust is crispy and cheese is melted.

Vegan Burrito Bowl: Layer cooked brown rice with black beans, sauteed peppers and onions, corn, avocado slices, and salsa. Top with chopped cilantro and a squeeze of lime juice.

Vegan Mac and Cheese: Cook pasta according to package instructions. Make a creamy sauce from blended cashews, nutritional yeast, garlic, and lemon juice. Pour over cooked pasta and bake until bubbly.

Quinoa Stuffed Portobello Mushrooms: Mix cooked quinoa with diced tomatoes, spinach, garlic, and vegan cheese. Stuff into portobello mushroom caps and bake until tender.


What I *actually* Eat In A Week! ( Realistic + Vegan Recipes )

What I *actually* Eat In A Week! ( Realistic + Vegan Recipes )

Try my favourite matcha by clicking this link: and use the code – LOVEJULIA for 25% off ????????✨

Hey friends and welcome ???? to another what I eat in a week! I love to keep it real on here, because I want others to know life is crazy, busy and messy. THATS OKAY! Allow things to flow and give yourself grace. I try my best to nourish my body and take care of myself, but it’s not always easy or practical. Trust the process????


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Upside Down Cinnamon Rolls | Grandma’s Secret Recipe Revealed! (vegan Version)

Upside Down Cinnamon Rolls | Grandma’s Secret Recipe Revealed! (vegan Version)

Get ready to be blown away by this healthy plant-based vegan version of my grandma’s classic upside down cinnamon rolls! In this video, I’ll show you how to recreate the irresistible flavor and texture of this beloved family recipe using only plant-based ingredients. I’ve swapped out the traditional butter and sugar for whole food alternatives, making these cinnamon rolls guilt-free and perfect for anyone who’s looking for a healthier alternative to their favorite sweet treats.

I’ll guide you step-by-step through the recipe, showing you how to make the perfect dough, create the perfect filling, and finish it off with a delicious, nutty, gooey topping that will leave your taste buds wanting more. Whether you’re a vegan or just looking to add some healthier options to your diet, this recipe is sure to impress. So why wait? Get ready to enjoy the ultimate healthy vegan version of grandma’s upside-down cinnamon rolls!

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00:00 Introduction
00:28 Proof Yeast
01:41 Mix and Proof Dough
04:39 Proof Dough
05:22 Prepare Pecan Topping
09:09 Roll and Flavor Dough
18:15 Bake Rolls
18:51 Flip Rolls from Pan
19:51 Taste Test

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Flavorful + Easy Vegan Meals! Creamy Cajun Pasta, Cauliflower Shawarma And More!

Flavorful + Easy Vegan Meals! Creamy Cajun Pasta, Cauliflower Shawarma And More!

Creamy Cajun Pasta with Sausage and Peppers, Cauliflower Shawarma Kale Salad and Maple Roasted Pears! Recipes below ? Click here to try Kind of Wild Wines Code NIKKI20 for 20% off!

Subscribe to my channel here ↠

Recipes in this video:
Creamy Cajun Pasta with Sausage and Peppers:
Cauliflower Shawarma Kale Salad:

Melon baller:
Baking tray:

Maple Roasted Pears
Serves 2

2 large pears
1 tbsp melted refined coconut oil
1 tbsp maple syrup
1/8 tsp salt
1/8 tsp pepper
2-3 tbsp cashew herb cheese
4 sprigs thyme or 4 sage leaves
1/4 cup chopped pecans

Maple glaze:
1 tbsp maple syrup
1 tsp fresh lemon juice

Preheat the oven to 375. Slice the pears in half and scoop out the core. Mix the coconut oil and maple together and drizzle over the pears.

Sprinkle with salt and pepper and place the herbs on top of each pear. Bake for 10-12 minutes. Remove from the oven and discard the herbs. Then place cashew cheese in the center of each pear and sprinkle with pecans. Bake for 1 more minute.

Mix the maple and lemon juice together and drizzle over the pears. Serve warm or at room temperature and enjoy!

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F T C: this video is kindly sponsored by Kind of Wild Wines.

I hope you these flavorful vegan recipes! Let me know which one you make first!


Delicious Onion Mushroom Gravy Recipe | Easy Vegan And Vegetarian Recipe Ideas

Delicious Onion Mushroom Gravy Recipe | Easy Vegan And Vegetarian Recipe Ideas

Delicious Onion Mushroom Gravy Recipe for a Healthy Vegan Mash Potato and Mushroom Gravy Meal. Easy Vegan and Vegetarian recipe Ideas for dinner.

I like to pair it with my Veggie Bean Patties, Mashed Potatoes, sautéed green beans and a green salad. Following are the links to these recipes:




– GREEN BEANS RECIPE – Coming up soon!

? Let me know in the comments if you enjoyed my vegan onion and mushroom gravy recipe?


3 Tablespoons Olive Oil
65g / 1/2 Cup Onion – finely chopped
1/4 Salt (I have added pink Himalayan Salt)
2 Tablespoon Garlic – finely chopped (4 to 5 garlic cloves)
230g / 3+1/2 Cup Mushrooms (I have used Cremini mushrooms) – chopped
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Rosemary
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon White Vinegar (I have used white wine vinegar)
1 Tablespoon DARK Soya Sauce ONLY
20g / 2 Tablespoon All Purpose Flour (Regular or Gluten-free)
575ml / 2+1/2 Cups Vegetable Broth (Low sodium)
Ground Black Pepper to taste (I have added 1/2 Teaspoon)


To a heated pot add the olive oil, onion, 1/4 teaspoon salt and fry until the onion starts to caramelize. Add the finely chopped garlic and fry for a minute or until fragrant. Add the mushrooms, dried thyme, oregano, rosemary, paprika, cayenne, DARK soya Sauce, White vinegar. Fry for about 2 minutes or until the soya sauce has reduced and forms a concentrate.

Then add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes or until the flour is nicely toasted to get rid of the raw taste of the flour. Be careful not to burn it.

✅? PLEASE NOTE: IT’S REALLY IMPORTANT THAT THE FLOUR IS TOASTED WELL for a flavourful gravy. Raw flour taste can ruin the flavour of the gravy, SO FRY THE FLOUR WELL 🙂

Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the gravy. Bring to a vigorous boil. Then reduce the heat to low, cover the lid and cook for about 10 minutes.

Open the lid and turn the heat to medium high and cook for another 2 to 3 minutes or until it reaches a desired consistency. Turn off the heat and add some freshly ground pepper. Mix well. Cover the lid and let it rest for 3 to 4 minutes for the flavours to develop, before serving.

If you prefer a smooth gravy you can strain the sauce.


? Please only use DARK Soya Sauce as it has a molasses flavour. It adds richness and great taste to the gravy (compared to regular soy sauce). I do not recommend any substitution for this

? Cook the soya sauce until it’s reduced and concentrated

? After adding the all purpose flour and fry it on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes or until the flour is nicely toasted – to get rid of the raw taste of the flour. Be careful not to burn it.
✅ IT’S REALLY IMPROTANT THAT THE FLOUR IS TOASTED WELL for a flavourful gravy. Raw flour taste can ruin the flavour of the gravy, SO FRY THE FLOUR WELL 🙂

? After adding the broth stir until all the flour is mixed into the broth this will prevent any flour lumps in the gravy

? If you prefer a smooth gravy you can strain the sauce



Welcome to the Official YouTube Channel of Food Impromptu! Food Enthusiast, Plant-Based and Vegan Recipes Creator ?

Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You’ll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.

So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!?

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EASY dinner recipes with vegan wine pairings! Full dinner recipes below. Kind of Wild Wines use code NIKKI20 for 20% off!

Meatball Subs
Serves 4
3 tbsp olive oil, divided
2 medium carrots, finely diced
6 cremini mushrooms, finely diced
1/2 of a yellow onion, finely diced
3 large cloves garlic, minced
2/3 cups lentils
1/2 cup walnuts, chopped
2 tsp dried Italian herbs
1 tsp dried fennel seeds
1/2 tsp kosher salt
1/4 tsp black pepper
1.5 tsp vegan Worcestershire sauce
1/2 cup chickpea flour
1/2 tsp baking soda
5 basil leaves
For Serving
4 hoagie rolls
1.5 cups marinara sauce
1 cup vegan mozzarella
fresh basil and red pepper flakes (optional)

Preheat the oven to 375 degrees then add 2 tbsp of olive oil to a large frying pan and set to medium heat. Add the onions and carrots and cook for 5 minutes. Then add mushrooms and cook for 3-4 minutes. Add the garlic and walnuts and cook for 2-3 minutes, then remove from the heat. Add the lentils and Worcestershire sauce and mix well.
Transfer 1/3 of the mixture into a food processor with the basil leaves and remaining tbsp of olive oil. Blend + then transfer it back to the pan. Add the chickpea flour + baking soda, mix well and then form into 12 meatballs. Bake for 15 minutes. Next, warm up the marinara sauce. Coat each meatball in marinara sauce and serve on rolls with vegan mozzarella!

Chickpea Casserole
2/3 cup raw cashews
1 cup unsweetened soy milk
4 garlic cloves
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp sea salt
1 tsp light miso paste
1 tbsp nutritional yeast
1/2 tbsp lemon juice
1/2 tsp of black pepper

2 medium yellow potatoes
2 medium carrots
1/4 tsp salt
3 tbsp olive oil, divided
6 mushrooms
1/3 cup dry white wine
1 cup chickpeas
1/2 cup frozen peas
1/2 cup frozen corn
1 cup frozen chopped spinach
1 tsp finely chopped fresh rosemary
3 cups sourdough bread cubes (1in ch cubes)
2 tbsp olive oil
salt and pepper

Start by placing the cashews in a bowl and covering them with boiling water. Set aside to soften. Preheat the oven to 400 degrees.
Dice the potatoes and carrots into small bite-sized pieces. Then transfer to a lined baking tray along with the unpeeled, whole garlic cloves. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of kosher salt. Toss to coat evenly and then spread the veggies into a single layer for even roasting.
Bake for 15 minutes or until golden brown around the edges and fork-tender in the centers. In the meantime, chop the mushrooms and set them aside. Then cut the sourdough into 1 inch cubes and set aside too.
Add the remaining 2 tbsp of olive oil to a large frying pan and set to medium-high. Once warm, add the mushrooms and let sit undisturbed for 3-4 minutes to brown. Reduce the heat to med and add the rosemary + 1/4 tsp kosher salt. Cook for another 1-2 minutes. Deglaze the pan with 1/3 cup white wine and simmer until all but 1 tbsp of liquid is evaporated.
Next add the chickpeas, frozen peas, corn, and spinach. Sauté on low heat, stirring occasionally. Cook for 3-4 minutes, then turn off the heat and set aside. Remove the veggies from the oven and set the garlic cloves to the side. Add the potatoes + carrots to the frying pan with the veggies and chickpeas.
Make the Sauce
Squeeze the now softened garlic into a blender to remove the peels. Then drain the water from the cashews and add them to a blender along with the soy milk, and the remaining sauce ingredients, and blend until the sauce is silky smooth. Pour the sauce into the frying pan over the veggies and toss well to coat. Transfer the mixture to a 9in pie dish or 9in square baking dish. Then place the sourdough bread cubes in a large mixing bowl and drizzle olive oil. Season with salt and pepper and toss to coat. Place the seasoned bread on top of the veggies and bake for 30 minutes. Rest for 10 minutes before serving.

Chik’n Tacos with Spicy Street Corn
Serves 4
2.5 cups frozen yellow corn
2 tbsp water
1/3 cup vegan mayo
1/2 cup vegan parm
1 tbsp fresh lime juice
1/2 tsp chili powder
1/2 tsp kosher salt
2 tbsp olive oil
20oz (about 2 bags) frozen vegan chicken, not breaded
1 tbsp taco seasoning
12 med. flour tortillas
2 avocados, chopped
cilantro and lime wedges for serving

Add the frozen corn and water to a large pan with a lid. Steam for 3-5 minutes or until warmed through. Drain any excess water and allow it to cool slightly. Make the sauce by combining the vegan mayo, vegan parmesan, lime juice, chili powder, and salt in a large mixing bowl. Stir to combine and then add the corn. Toss well to coat and set aside for now.
Return the pan to the stove and add the olive oil. Set to medium high heat and once warm, add the frozen vegan chicken and taco seasoning. Cook for 2-3 minutes then add the water and cook until warmed through.
To make the tacos, add vegan chicken and corn onto each tortilla. Top with avocado, cilantro and enjoy!


An Honest – What I Eat In A Week! ( Vegan + Realistic + Yummy )

An Honest – What I Eat In A Week! ( Vegan + Realistic + Yummy ) use code: JULIA for 30% off this week!!?? ( forgive my mistake in the video! ) links:
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Hey friends and welcome! ? Lets be honest, not everything we eat in a week can be perfect, so here is a realistic yummy week of vegan food!

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PB Chocolate Matcha
1 heaping tbsp PB
1 cup milk
1/2 tbsp cocoa powder
1 tbsp maple syrup
1 tsp matcha
lots of ice

– add 1/2 cup of milk to a jar along with PB, shake really well and pour over ice.
– add the rest of the milk, cocoa powder and maple syrup to the same jar and shake really well and pour over your PB milk
– whisk matcha in with a small amount of hot water until there are no clumps and pour on top

Stirfry Sauce:
1 tbsp black bean paste
1 tbsp gojuchang
1 tbsp PB
1/2 tbsp maple syrup
2 tbsp rice vinegar
3 tbsp water

Tofu Stir fry:
1/2 block tofu
1/2 small cooking onion
1/2 red pepper
1 carrot
3 cloves garlic
1″ ginger
1 tbsp oil

3 tbsp soya sauce
2 tbsp pb
1 tbsp gojuchang
1 1/2 tbsp rice vinegar
1 tbsp maple syrup

– heat a pan on medium heat and add oil, once hot rip tofu into small chunks and throw into the pan. Cook until golden brown
– In the meantime cut your other veggies, dice onion, slice red pepper and carrot, mince garlic and ginger. Once the tofu is golden throw your veggies in there.
– Mix together sauce ingredients in a jar. Once your carrots are cooked then reduce the heat, pour over your sauce, mix really well and serve over rice!


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