With lots of produce and veggies in season during the spring, it is the perfect time to break out those plant-based recipes and eat your colors! Olivia and I have been loving these easy, healthy meals with tons of flavor! Check out some of my favorite current Vegan Recipes!
Cucumber and CousCous Salad (with balsamic dill vinaigrette)
What You’ll Need
- Two cups of couscous, cooked
- Baby arugula, washed
- two large cucumbers, sliced
- Dill sprigs
- White balsamic
- Fresh mint
- Violife Block 100% Vegan Feta
- Olive oil
- Salt & Pepper to taste
How To Make It
Make the couscous according to directions and set aside. In a separate dish, combine five finely chopped dill sprigs, three finely chopped mint leaves, two table spoons of white balsamic vinegar, one table spoon of olive oil and salt and pepper to taste. Stir together well. Pro tip: adjust the oil and vinegar proportions to your liking – I also love dill so I tend to add some extra to my mixture. Chop the cucumbers and the block of vegan feta. In a large bowl, use the washed arugula as the base and then layer cucumbers, couscous and mix with the dressing, add the vegan feta and salt and pepper to taste.
Spicy Guac, Quinoa and Roasted Pepper “Burger”
What You’ll Need
- 4 Avocados
- One lemon
- One cup of quinoa, cooked
- Two red bell peppers
- Arugula
- Follow Your Heart Pepper Jack Cheese Slices
- Bun of your choice
- Tomato, sliced
- Salt & pepper
- Garlic powder
- Paprika
- Cayenne Powder
- Olive Oil
How To Make It
Cook the quinoa according to the directions and let cool. Set the over to 350 degrees and let preheat. Once hot, toast the buns for 3-5 minutes until desired level of crisp. Chop the red bell peppers into thin slices and then, in an oiled pan, sauté until soft. Slice the tomato and set aside. In a bowl, combine the four avocados, whole lemon, a pinch of garlic powder, a pinch of paprika, a pinch of cayenne and salt & pepper and mix together.
To assemble, take the toasted bun and apply a generous amount of the guac, then add a slice of the Follow Your Heart pepper jack cheese, arugula, sliced tomatoes, a generous helping of the cooked quinoa and finish with the roasted red bell peppers.
Stuffed Avocado Halves
What You’ll Need
- Two fresh avocados, halved and pitted
- Pomegranate seeds
- Mint leaves
- Cucumber, diced,
- Cilantro leaves
- Tomato, diced
- Red pepper, diced
- Violife Block 100% Vegan Feta
- Olive oil
- Salt & Pepper to taste
How To Make It
Dice the tomato, red pepper, cucumber and vegan feta. Half the avocado and remove the pit. Fill with the tomato, red pepper, feta, pomegranate seeds, cilantro and mint leaves and drizzle with light olive oil. Salt and pepper to taste!
Vegan Caesar Salad
What You’ll Need
- Romane lettuce, washed
- Follow Your Heart vegan parmesan cheese
- Your choice of vegan croutons (If you want to make your own, these are my favorite!)
For The Dressing
- 1/4 cup plain hummus
- 1 teaspoon spicy mustard
- 1/2 teaspoon lemon zest
- 1 whole lemon, juiced, to taste
- 2 tsp capers (finely minced/smashed)
- 1teaspoon of caper brine
- 1 tablespoon of garlic powder
- Salt & Pepper to tasted
How to Make It
Wash and chop the lettuce and set aside. To make the dressing, combine the ingredients into a large bowl and stir until blended. If you need it creamier, add a small amount of olive oil to get the perfect drizzle-able dressing. Toss lettuce in the dressing and add croutons and sprinkle the Follow Your Heart Vegan Parmesan cheese on top!
Hope you enjoy! Leave a comment below if you try any of these!
xo – SS
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