So you’ve decided that you’re interested in veganism, and you’re probably wondering, “what now?” Guess what? It’s time to learn how to feed yourself without any animal products! This, admittedly, can be overwhelming, especially if you’re diving straight into plant-based eating. I waded through the vegetarian section of the pool before I found myself in the vegan deep end and discovering recipes was still stressful at first. Here’s the dirty little secret: the first month of eating vegan is going to be difficult. You’re going to have a hard time figuring out what to cook, you’re going to be irritated by reading all the ingredients when you go grocery shopping, and it’s going to be tempting to fall back into your old habits. There is a learning curve, but once you do figure it out, eating vegan is incredibly easy and so, so worth it. Give yourself some time to adjust, cut yourself some slack when you mess up (which you probably will), and enjoy the ride!
Slow Cooker Sausages with Sauce
A lot of you have reached out with requests for recipes. Don’t worry, I’m not going to let you go hungry. Here is a list of some of my favorites that I’ve found over the past 9.5 months. I’ve also created a recipe page under “Resources,” which you can bookmark. I’ll keep it updated as I find more delicious food to share with y’all.
Without further adieu, here is a list of over 25 recipes to get you started:
- Southwestern Corn Pudding – The Veganomicon
Entrées – Quick & Easy
These recipes have simple instructions and can be prepared in under an hour. These are my go-tos when I’m craving a relaxed evening after a busy day at work.
- Vegan Red Beans and Rice – Budget Bytes (Note: Add a little bit of Magic Vegan Bacon Grease to the beans for a smoky, guilt-free bacon flavor.)
- 20 Minute Bean and Cheese Tacos – Keepin’ it Kind
- Slow Cooker Tikka Masala
- Tofu Chilaquiles – Minimalist Baker
- Easy Vegan Pizza – Minimalist Baker
- French Flageolet Beans – Ina Garten (Note: To make this recipe vegan, simply omit the bacon and use vegetable broth instead of beef broth)
- Peanut Stew – The Vegan Stoner
- Peanut Noodles – The Vegan Stoner
- Crockpot Lasagna Soup – Family fresh Meals (Note: Use Boca or Gardein crumbles in lieu of ground beef. Top with Daiya or Follow Your Heart mozzarella shreds, or try your hand at making homemade vegan parmesan)
- Vegan Sloppy Joes – Hell Yeah It’s Vegan (Note: TVP is short for “textured vegetable protein,” which is a meat substitute. I’ve never actually used TVP. I replace it in this recipe with red lentils.)
- Mashed Chickpea Salad – Simple Veganista
- Easy Coconut Curry – The Detoxinista
- Avocado Pesto Pasta – Chef Chloe
- Slow Cooker Sausages with Sauce – All Recipes (Note: Use Field Roast Italian Sausages instead of meat-based sausage.)
Entrées – Medium Difficulty
These recipes are little more involved than the ones above, but are still relatively straight forward. They usually take anywhere from 45 minutes to 1.5 hours to make, usually because of bake times. A few require you to soak cashews for 8 hours in advance, but if you forget to do that (which I always do), you can always just boil them for 15 minutes to achieve the same results.
- Ethiopian Mac and Cheesie – Teff Love
- Speedy Veggie n’ Brown Rice Noodle Bowl with Homemade Teriyaki Sauce – Oh She Glows (Note: We use tamari instead of coconut aminos and organic cane sugar in place of coconut sugar in the teriyaki sauce.)
- Spaghetti and Beanballs – The Veganomicon
- Red Lentil Thai Chili – The PPK
- Spicy Srirachi Peanut Butter Tofu – Kalyn’s Kitchen
- BLT Mac and Cheeze – The PPK
- Teriyaki Skewers – The Vegan Stoner
Entrées – More Involved & Elaborate
These recipes take some time, have several moving parts, and use unique ingredients. For the recipes with seitan, you can either make your own seitan at home, or you can buy it. Whole Foods and other health food stores have it with the other meat substitutes, and sometimes you can find it at regular grocery stores near the tofu. Seitan is inexpensive to make, but it can be time consuming and a little tricky to pull off. A vegan right of passage is to prepare it incorrectly, resulting in a brain-like texture. We’ve all been there, so don’t feel bad if you mess it up. If you want to experiment, Isa Chandra has really good, versatile seitan recipe. You can find it here.
- Dilly Stew with Rosemary Dumplings – The PPK
- Seitan Piccata – The PPK
- Nirvana Enchilada Casserole – The PPK
- Popeye’s Style Chicken – Blacks Going Vegan
- Spicy Lasagna Roll Ups – Teff Love (You can see pictures here)
- Lasagna Verde – Happy Healthy Vegan Kitchen
Hope these suggestions help you on your journey! Please let me know which ones you end up trying! Remember, if you’re having trouble staying motivated, try to recall why you decided to eat less animal products in the first place. I find that this quotation from Eating Animals helps me put things into perspective:
“Whether we’re talking about fish species, pigs, or some other eaten animal, is such suffering the most important thing in the world? Obviously not. But that’s not the question. Is it more important than sushi, bacon, or chicken nuggets? That’s the question.”