Veganism! It’s good for the planet, and it’s good for animals. We all know we should let a few more vegan meals into our lives.
Reddit / Via reddit.com
Plus, it’s more vegetables. Vegetables are good for you.
But also, it’s really hard. Because CHEESE.
Tumblr / Via fyboredtodeath.tumblr.com
Salad just isn’t a cheeseburger, is it?
We asked a bunch of real vegans to share what they eat on a regular basis. Because if normal people are managing it, it can’t be that hard, right?! (Spoiler alert: VEGAN PIZZA EXISTS.)
We talked to bloggers, students, dancers, mums, nutritionists, and even a former sports therapist. These people eat dairy- and meat-free on a daily basis, and it’s become their normal routine. Some are bona fide experts, and some are just like you and me.
Here’s what they suggested.
1. Vegan mac ‘n’ cheese
“Macaroni cheese was always one of my favourite comfort food dishes growing up and I was delighted when I discovered vegan mac ‘n’ cheese! The sauce in the one I make is made from Violife cheddar, homemade cashew milk, a little bit of coconut oil, Himalayan salt, and cracked black pepper. So simple, beautifully creamy, and non-vegans love it too!”
– Momoko Hill, 27, freelancer, Cornwall
2. Oreos
“Those helpful people at PETA published a list of readily available ‘accidentally’ vegan foods, including my personal favourites – Jus Roll pain au chocolat, McVitie’s Ginger Nuts, and, of course, Oreos. (BTW, I know Sriracha goes with almost everything, but I wouldn’t recommend it with Oreos.)”
– Michelle, 30, digital manager, London
3. Tomato-basil toasts
“The foods I eat the most are the non-recipes, the foods anyone can make. If you have good ingredients, you don’t have to dress them up. Bread, tomato, basil, olive oil, salt, and pepper. It doesn’t get better than that.”
– Madeline Heising, creator of The Collegiate Vegan, Boston
4. Summer rolls
“I love making summer rolls because they’re so versatile, easy to make, and really healthy! You can add any filling you like, but I love to add tofu, peppers, rice noodles, sweet potatoes, and carrots. Add a little dipping sauce like soy sauce and you’re good to go.”
– Kitty Cowell, 28, fashion stylist and blogger, London
5. Creamy courgette pasta
Lindsay Reynolds / Via veganyumminess.com
“I love vegan pasta recipes because they are tasty, kid-friendly, and super fast to throw together on a busy weekday.”
– Lindsay Reynolds, 28, mother, nurse practitioner, and creator of Vegan Yumminess, Maine
6. Veg sauté
“I always recommend veggie sautés and stir fries to veg-curious folks because they are easy to make, come together in minutes, and you can add your favourite plant-based protein source like beans, vegan meats etc to round out the nutritional profile of it. Plus it just tastes great!”
– Jackie Sobon, 28, food photographer, creator of Vegan Yack Attack, and author of Vegan Bowl Attack, California
7. Vegan five-cheese pizza
“This meal is from one of my favourite restaurants, Fed by Water in Dalston, which creates delicious Italian food for carnivores, vegetarians, and vegans. I have been vegan for nearly a decade and only discovered this restaurant in the last year, so I take every opportunity to make up for the barren, pizzaless years. My pizza features dairy-free versions of mozzarella, blue cheese, red cheddar, and others.”
– Michelle, 30, digital manager, London
8. Teriyaki-ish tofu with avocado
Emily von Euw
“Really into this small meal lately: Sauté some tofu in soy sauce, maple syrup, and rice vinegar; serve with a sliced avocado on top; drizzle with sesame oil and sprinkle with smoked salt. The textures and flavours go really well together and it only takes a few minutes. Lots of protein and healthy fats, so I love it after the gym.”
– Emily von Euw, 22, author of The Rawsome Vegan Cookbook and creator of The Rawsome Vegan Life, Vancouver
9. Burrito bowls
“I make these brown rice burrito bowls all the time. With beans, rice, veggies, and guacamole, they easily cover all of my nutrition needs for a meal. If I’m short on time I can make this in 10 minutes with canned beans, frozen rice and vegetables, and store-bought guacamole and salsa – or, if I have more wiggle room, I prepare some or all of the components from scratch, usually in batches so that I can eat the burrito bowls throughout the week.”
– Shannon, creator of Yup… It’s Vegan, Baltimore
10. Vegetable stir-fry
“Veg, edamame, and tofu stir-fry with homemade teriyaki sauce and rice noodles. I also add sprouted lentil and mung beans. It’s quick, child-friendly, and delicious! My two kids really love this.”
– Monika Bhika, 38, former sports therapist, Surrey
11. Vegetable and dumpling soup
Sandra Vungi / Via vegansandra.com
“When I think about soup, this is the first one that comes in mind, especially in the cold winter season. It’s so comforting and delicious. Made with carrots, garlic, and parsley, it’s super cheap and really easy to make. I always have the ingredients at home and it hits the spot every time. The dumpling dough is super simple too, as you only need some flour, water, and seasoning.”
– Sandra Vungi, 26, creator of Vegan Sandra, Estonia
12. Peanut butter
“The thought of going vegan turns a lot of people off because of what they can’t eat. But just think about what you can eat, and in what quantity! For example, I live almost entirely on various nut butters and hummus. Veganism: the perfect excuse to eat peanut butter from the jar.”
– Daniel Dalton, 32, staff writer at BuzzFeed UK, London
13. Cinnamon porridge
“Deliciously warming cinnamon porridge, topped with fresh mango, orange, dried goji berries, and hemp seeds. This keeps me going all morning.”
– Roxy Bryant, 27, dance artist, teacher, and choreographer, London
14. Satay-marinated tofu salad
“I make this in the summer when it’s warmer. It’s so easy to make, and filling, too. Plus the Asian satay tofu makes a boring salad much more interesting. My meat-eater work colleagues were hovering over it!”
– Charlie Hyams, 21, video editor, London
15. Buckwheat waffles
Vaishali Honawar / Via holycowvegan.net
“A kid-approved favourite breakfast in our home are these gluten-free buckwheat waffles. These are actually multigrain, with rice flour and oat flour in addition to buckwheat, and they have good fats from flaxmeal. These are our go-to good eats on lazy Saturday mornings.”
– Vaishali Honawar, 48, creator of Holy Cow Vegan, Washington
16. Tofu omelette
“I stuff this with mushrooms, spinach, and red pepper, but I create different fillings depending on what I fancy and what’s in the fridge. It tastes fantastic and is so easy to make.”
– Karolina, 33, self-employed, Aberdeen
17. Brussels sprouts
“My favourite way to eat Brussels sprouts is sautéed in a cast-iron skillet, then paired with something sweet. Dates are not only delicious, they also offer an energy boost, making this dish an excellent choice for lunch or an afternoon snack.”
– Nikki Haney, 36, social media manager, New York
18. Homemade pizza with garlic chips
“I topped this pizza with peppers, onion, cherry tomatoes, and Violife cheese, and served it with homebaked garlic chips. I love vegan junk food – it feels naughty but it’s actually quite healthy.”
– Emma Robinson, 21, creative-writing student, Cornwall
19. Spinach and chickpea curry
“I love this dish as it is plant-based, quick and easy to make, and full of nutrients, along with being a source of protein and fibre.”
– Anna Daniels, 33, registered dietitian and creator of Honest Nutrition, North Yorkshire
20. Fig and pomegranate pizza
“Pizza is always my go-to vegan dish, and this fig and pomegranate combo is my all-time favourite. Every Friday is ‘Friday night pizza night’ in our house. I whip up my quick cheat’s dough, smother it with a base sauce, throw on toppings of choice, and voilà. Easy, quick, and delicious.”
– Louise, 33, creator of I’m a Little Vegan, Cork
21. Roasted romanesco cauliflower
Amber St. Peter / Via fettlevegan.com
“The meal I’ve been eating most often lately and is definitely a favourite is roasted romanesco cauliflower. I love it because it’s really simple to make, sort of a set-it and forget-it meal, and it packs a TON of flavour. Plus it’s a great way to enjoy seasonal romanesco…and it tastes great with a tall glass of wine!”
