Watch the video above! 

Scroll down to see the written ingredients and recipes. 

I’m sure if you’ve been around the vegan community for a while, you may have come across some version of any of these recipes that I’m about to show you. I still always end up coming back to these dishes often because they are delicious, easy to make and you can easily customize to your liking (this is a common theme of the recipes I enjoy making).

I feel like each time I make any of these dishes, I end up switching things up a little bit and adding different ingredients. Playing around with these recipes to make them your own is key! You can feel free to subtract certain ingredients, add other ingredients, etc.

I personally think it’s important to have in your head just a few classic dishes that you enjoy making that are easy and you don’t necessarily have to think too much about it each time. You know those dishes that you like to whip up without looking at recipes or really even measuring too much of the ingredients? I feel that these can be those recipes.

So I hope you guys try out my versions of these classic vegan dishes and share with me how you make your versions of these!! 

“Meaty” Vegan Chili

Ingredients:

• 1 cup  boiling water + 1.5 cup TVP (Textured Vegetable Protein)
• 1 tbsp ketchup (optional)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped into small pieces
• 1 cup mushrooms, chopped into small pieces
• 1 can black beans, drained & rinsed
• 1 can kidney beans, drained & rinsed
• 1 14.5oz can of fire roasted diced tomatoes + 2 cups diced tomatoes (or use approx. 2 x 14.5oz cans diced tomatoes)
• 1 cup water
• 1 tbsp chili powder
• 1 tsp each cumin, paprika, Better Than Bouillon (Veggie)
• Salt & pepper to taste

Instructions:

1. Prepare the TVP by adding 1 cup of boiling water with 1 cup TVP and ketchup and mix well (I added the other 1/2 cup of TVP later to thicken up the chili).
2. Heat a little oil on medium-high heat in a large wok or pot. Cook onions and garlic for a couple of minutes until fragrant, then add rest of the vegetables.
3. Cook for a couple of minutes then add the rest of the ingredients along with the prepared TVP mixture (and another 1/2 cup to thicken up the chili a bit more if needed).
4. Let the mixture come to a boil on high-heat, adjust seasonings if needed.
5. Once the mixture comes to a boil, turn the heat down to a low simmer and let it simmer for about 15-20 minutes.
6. Feel free to eat it right away or in the next 3-4 days! I find that chili actually tastes better the next day. Chili also freezes very well so feel free to make a big batch and freeze it.

Vegan Chickpea “Tuna” Salad

Ingredients (approx. 2-3 servings): 

• 1 can chickpeas, drained & rinsed
• 1 celery stalk, diced
• 1/4 onion, diced
• 1 tbsp dijon mustard
• 1/2 tsp kelp granules salt (optional)
• 1 tsp lemon juice
• 1 tsp garlic powder
• 1/4 cup dill pickles, diced (optional but recommended)
• 1/2 avocado
• salt & pepper to taste

Instructions:

1. Mash chickpeas with a fork or use a food processor to grind the chickpeas. It’s okay to have some chunks!
2. Add all ingredients except for the avocado into a large mixing bowl and mix well.
3. Mash in the avocado until nicely combined.
4. Serve in a sandwich or whatever you please!

Creamy Acai Bowl

Ingredients (1 serving): 

• 1 frozen banana
• 1/4 package of silken tofu
• 3/4 cup frozen berries (I used raspberries)
• 1 tbsp acai powder
• splash of non-dairy milk
• Toppings of choice: nuts, seeds, sliced bananas, etc…

Instructions: 

1. Add frozen banana, silken tofu, berries, acai powder and non-dairy milk into a food processor or a high quality blender. Blend until smooth.
2. Top with whatever toppings of choice!