Top 5 Vegan Recipes That Will Keep You Satisfied All Day

Vegan recipes are simple to create and extremely satisfying. From filling vegan dinners to delectable plant-based desserts, these dishes and snacks will keep your hunger at bay all day long!

Bright winter salads featuring briny kale and tart apples can be easily assembled. Add some texture and flavor with some roasted nuts for extra crunch!

Cauliflower Rice

Cauliflower rice is an easy, tasty, low-carb alternative to traditional fried rice made with ground cauliflower, vegetables, and soy sauce.

For cauliflower rice, trim and cut the head of cauliflower into florets before using a food processor to shred them until they resemble grains of rice.

Saute the florets, garlic and ginger in oil until soft. Mix in grated cauliflower, soy sauce, frozen peas and parsley before scrambling eggs over it and serving warm. This delicious side dish works wonderfully in grain bowls or sushi wraps as a side item, or as the rice for lighter kedgeree dishes like curries.

Pickled Onions

Bright pink pickled onions make the ideal toppings for burgers, tacos and salads. This easy fridge pickling onion recipe takes only 5 minutes to complete without boiling! Plus you can customize its flavor by incorporating whole spices like bay leaves or cinnamon sticks or peppercorns for some heat or red pepper flakes for even more heat!

To create pickled onions, first combine vinegar, water, salt and sugar in a pot until everything comes to a simmer. Pour the warm mixture over your sliced onion slices before refrigerating them – they can either be enjoyed immediately or left marinating for several hours for even greater flavor.

Baked Sweet Potato Fries

Sweet potatoes offer a nutritious alternative to traditional fries and can be easily spiced up to suit different palates. Rich in antioxidants and fiber content, sweet potatoes make an ideal treat!

Potato matchsticks make an excellent side dish to accompany any protein-based dish such as burgers, air fryer salmon or vegan chicken wraps. For optimal crispiness, soak your matchsticks in cold water for several minutes prior to coating with corn starch for extra crispiness.

On February 22nd is National Eat a Sweet Potato Day; how will you celebrate it? What kind of treats or festivities will be in store for us all to celebrate this culinarily satisfying holiday?

Banana Baked Oatmeal

This vegan baked oatmeal recipe uses ingredients you probably already have on hand for an easy breakfast full of whole grains, protein, healthy fats and of course bananas! Furthermore, it’s both gluten- and egg-free for convenient meal prepping!

Start by mashing two ripe bananas until smooth; the more ripe, the sweeter. Combine maple syrup, ground flaxseed (which acts like an egg replacement when combined with liquid) and almond milk until well mixed. Pour into an ovenproof baking dish and bake until golden around the edges – you may opt to garnish as desired; leftovers should keep covered in your refrigerator for several days!

Vegan Shepherd’s Pie

Vegan shepherd’s pie provides comforting, hearty comfort food. Packed full of vegetables and lentils, its fluffy potato topping is sure to please. Perfect for entertaining guests.

To create this vegan shepherd’s pie, begin by creating the filling using either brown or green lentils (cooked from dry or canned), vegetables of your choice and seasonings before topping with dollops of mashed potato topping (or use a piping bag for an attractive look).

Bake until the filling is bubbling and the mashed potato topping has turned golden brown, then serve immediately! This vegan shepherd’s pie makes an excellent freezer meal.

Crispy Avocado Tacos

Make this Avocado Taco Recipe your go-to dish for an enjoyable meatless dinner! Avocado slices are breaded and baked before being topped with spicy black beans and refreshing slaw to create an appealing vegan meal.

Prepare an easy pickled red cabbage (or skip pickling altogether for faster results). Next, create these amazing vegan fried avocados!

For optimal fried avocado results, work in small batches: first dredge in rice flour and tap off excess. Then dip them into light whisked eggs before rolling in panko crumbs – place on baking sheets until browned and crisp!