Chop up the head of cauliflower into bite sized pieces. Set aside.
In a wide, shallow bowl, whisk together the flax eggs, almond milk, and hot sauce.
In a separate shallow bowl, whisk together the flour, corn starch, baking powder, and salt.
Heat your oil in a heavy bottomed pot over medium high heat. To test that it’s ready, drop a bit of the batter (wet ingredients mixed with the dry ingredients) into the pot. Once it floats to the top, the oil is ready.
Prepare a place for the fried cauliflower to rest after it comes out of the oil. I’ve found the best results by places a wire rack over top of a baking sheet and then placing a paper towel under the rack to collect some of the oil.
Working in batches, dip the cauliflower pieces in the wet mixture, then dip each piece fully in the flour mixture. I do this TWO times per piece of cauliflower but you can also just do once.
Gently place the cauliflower into the pot in a single layer. Fry for about 4-5 minutes on each side. It’s done when the breading just begins to brown. While one batch is frying, prepare the next batch.
Place the finished pieces on the wire rack to cool down.
Once all of the cauliflower is fried, prepare the spice mix by whisking together the spices and the melted butter in a small bowl. Place the cauliflower in a large bowl and drizzly the butter mixture over top. Toss to combine.
Serve the Hot Cauliflower on the bread and topped with the pickle slices.
These pot pies are beyond easy to make! The sauce takes 10 minutes and you can use boxed cornbread to speed things up. They're the perfect savory and hearty fall comfort food.
Ingredients
2-3tbsp2-3olive oil
2215 oz. cans whole coconut milk
33gloves garlic, minced
33sprigs fresh thyme
11sprig fresh rosemary
2tbsp2nutritional yeast
1 1/2tsp1 1/2salt
1tsp1pepper
1tsp1white wine vinegar
4cups4mixed vegetables
11package of cornbread mix
11chia or flax egg
olive oil
water
Directions
In a large pot, heat oil to medium and add minced garlic. Sauté 3-4 minutes, until fragrant.
Add coconut milk, thyme, rosemary, nutritional yeast, salt pepper, and white wine vinegar. Stir or whisk to combine and continue cooking until the sauce thickens and starts to reduce. About 10-12 minutes.
Add vegetables and stir again.
Prepare cornbread and set aside. We used store-bought, but if you're feeling ambitious, homemade will work too!
Prepare ramekins or baking dish. Spray with olive oil. I also recommend lining a baking sheet with foil to place the pot pies on during baking.
Portion filling into the ramekins, filling them about 3/4 full.
Spoon cornbread mix over top. It's ok if they spill over – messy is still tasty!
Bake 25 minutes or until the crust has risen and is golden brown.
Sticking to a vegan diet doesn’t mean that you have to miss out on all the comforting, home cooked food that you crave.
These pot pies have a creamy filling with plenty of healthy vegan soul food recipes. The sauce is flavored with herbs for an earthy and aromatic flavor.
The cornbread crust is fluffy and light with a golden brown crust that is totally irresistible. This recipe is perfect for a cold day when you want to warm up and feel cozy.
33Thick Slices White Bread Toasted, or 1 cup Panko Breadcrumbs
2tbsp2Vegan Butter Melted
Directions
Add the vegan butter to a pot and let it melt. When it's melted add in the all purpose flour and stir it vigorously with the melted butter.
Then pour in the cans of coconut milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn't have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare your macaroni.
Cook your macaroni according to the package directions and then rinse and drain.
Add the cooked macaroni into the pot of sauce and toss it up with the sauce.
Then transfer the macaroni and sauce to a 9x13 baking dish and smooth down.
Preheat the oven to 400°F (200°C).
Prepare the crumb topping by breaking up the 3 thick slices of toasted white bread and placing into the blender. Pulse blend until you have crumbs. Then transfer to a mixing bowl, and add in the melted vegan butter and toss up the crumbs with the melted butter.
Place the breadcrumbs evenly over the top of the macaroni cheese.
Bake for 20 minutes until the topping is golden brown and crispy.
Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe
0 from 0 votes
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
4
servings
Prep time
20
minutes
Cooking time
15
minutes
Calories
530
kcal
A quick and easy meal for those busy nights, slow cooking the peas means dinner is ready in under 30 minutes (reflected in the time above)! If preparing the black eyed peas stove top, the recipe comes together in about an hour. This black eyed peas and collard greens recipe is vegetarian or vegan and easily gluten free.
Ingredients
2 1/2C2 1/2(670g) Slow Cooked Black Eyed Peas
1C1(165g) Dry Black Eyed Peas soaked overnight, rinsed.
2C2(472g) Vegetable Broth
1C1(210g) Yellow Onion small dice, about one onion
1C1(150g) Green Bell Pepper small dice, about one or a mix of green and red
22Cloves of Garlic
11Bayleaf
1tsp1Vegan Worcestershire Sauce gluten free if needed
1/2tsp1/2Liquid Smoke
1/2C1/2(130g) Vegetable Broth
1/2tsp1/2Liquid Smoke
1/2tsp1/2Tamari
44Cloves of Garlic minced
11lb (565g) Collard Greens cut into ribbons and washed thoroughly
1tsp1Apple Cider Vinegar
Pinch of Red Pepper Flakes optional but recommended!
3C3(710g) Water
1/2tsp1/2Sea Salt
1C1(150g) White or Yellow Corn Grits
1/2C1/2(50g) Monterey Jack or Cheddar Cheese shredded, OR 1 1/2 TBS Nutritional Yeast
Serve with Fresh Sliced Jalapeños
Tabasco
Smoky Bourbon Homemade BBQ Sauce (optional)
Directions
If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.
In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir thoroughly using tongs, lid the pot and cook on med-low for between 10-15 minutes.
Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).
In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. Stir in the cheese OR the nutritional yeast
To an individual serving bowl, add the peas, greens and grits arranged separately. Serve with jalapeños and/or tabasco and plenty of BBQ sauce for slathering
Store in individual lidded containers, refrigerated for up to two days.
This dinner only takes around 30 minutes to make and is full of nutrients that will make you feel satisfied and nourished.
This simple, wholesome meal is so flavorsome and looks very appetizing. The vibrant greens are piled up on top of soft, cheesy grits and then the beans are added on top.
The combination of ingredients is inspired by Southern style cooking, with plenty of garlic and smoky flavors.
Vegan cheese is used to create the creamy, cheesy flavor and texture of the grits. You can finish off the dish with a drizzle of bourbon BBQ sauce if you want to.
Crust. Use my technique in video to mix up the pie crust. Press out ½ of the dough into pie dish. Bake at 350 for ten minutes.
Peaches. Fold the peaches into the filling ingredients.
Pull the crust from the oven and pour in peaches. Dot with your ¼ cup cubed butter. Grab chilled dough (other half) and roll out. Slice into strips. Arrange on top.
Peach pie is a classic dessert that is often enjoyed in Summer and Fall. This rustic recipe creates a pie that is fragrant and slightly spiced with cinnamon and cayenne.
11Medium Onion White, Yellow or Brown, Finely chopped
2cups2Vegetable Stock (480ml)
1cup1Mixed Frozen Vegetables
11Medium Head of Cauliflower chopped into florets
5cups5Cremini Mushrooms (480g) Sliced
1tbsp1Crushed Garlic
1tbsp1Cajun Seasoning
1/2tsp1/2Liquid Smoke
11Bay Leaf
1414ounce Can Chopped Tomato (400g)
1515ounce Can Kidney Beans Drained
Salt and Pepper To Taste
Basmati Rice
Chopped Spring Onions
Directions
Add the vegan butter to a heavy bottomed pot and let it melt over medium heat. Add in the all purpose flour and stir it into a paste.
Keep stirring and over the course of about 20 minutes (if you're on high heat) and around an hour on low to medium heat, you'll watch the roux change, from a thick paste into a thin sauce and the color will gradually change until you eventually reach a milk chocolate color which indicates that your roux is perfectly done. A high quality heavy bottomed pot will be ideal especially if you choose the high heat fast route. If you have a concern that it may burn in your pot then rather take the slow and steady approach. The end result will be worth it.
If you burn the roux, you have to start again. So be very careful. Unfortunately once burnt that roux can't be salvaged and it will have to be redone.
When your roux reaches the milk chocolate stage, then add in the green bell pepper, celery and onion, called the 'Holy Trinity' of veggies. Add to your roux and mix in and cook until the veggies are softened.
Add the vegetable stock and stir in.
Add frozen veg, cauliflower florets, mushrooms, garlic, cajun seasoning, liquid smoke and a bay leaf. Stir this in.
Add the chopped tomatoes and kidney beans and stir in. Bring it all to a simmer, cover the pot and leave it to simmer until everything is cooked and fragrant.
Add salt and pepper to taste.
Serve with basmati rice (optional) with some chopped spring onions on top.
Traditional gumbo contains lots of meat and shellfish which makes it unsuitable for vegans.
This recipe retains the savory flavor of a classic gumbo but with lots of vegetables instead.
The trick to creating this Louisiana favorite is to make a vegan roux as this helps to create a rich flavor.
You then add the three base ingredients – onion, celery and green bell peppers.
This creates the iconic savory flavor which is enhanced with vegetable stock, garlic and plenty of cajun seasoning.
This recipe uses mushrooms and cauliflower, but you can use whatever vegetables you want to. Okra would work really well. Serve this delicious vegan soul food recipes gumbo with rice.
2tbsp2fresh parsley, chopped, plus more for garnish
1tbsp1hot sauce
1tsp1dried thyme
1tsp1paprika
1/2tsp1/2salt, plus more to taste
1/4tsp1/4pepper, plus more to taste
1/8tsp1/8ground cayenne pepper
22bay leaves
1132-ounce container vegetable broth
1 1/2cups1 1/2dry brown rice
1/2tsp1/2liquid smoke (optional)
Directions
Drain the kidney beans; set aside.
In a large pot over medium heat, add oil. When hot, add onion, bell pepper and celery. Cook vegetables until tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
Stir in parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
Pour in kidney beans, bay leaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes.
While the beans are cooking, prepare rice according to package directions.
When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot; add liquid smoke (if using). Stir
This is another Louisiana recipe that uses cajun seasoning, but cajun and vegan soul food recipes are synonymous with each other.
Paprika, thyme, parsley and hot sauce are used to create a deep and intense flavor without needing to use any sausage as you would in a traditional recipe.
The classic combination of onion, celery and green bell pepper creates that savory base flavor, and liquid smoke is used for a complex, smokiness that really makes this dish special.
Combine the 3 tablespoon flour, turmeric powder and water in a shallow bowl. Adjust water if the batter is too thick. You can substitute this mixture for 2 eggs (beaten) if you’re not a vegan.
Combine the breadcrumbs and corn meal in another plate.
Slice the tomatoes into 1-inch thick slices.
Place on a rack on top of some paper towel or a tea towel and sprinkle salt before turning them over. Leave them for 10 minutes so the salt can draw out the water from the tomatoes.
Cover the tomato slice with flour.
Then dip it in the turmeric powder batter (or the beaten eggs).
Then cover it with the breadcrumb-cornmeal mixture.
Return it back to the rack and chill in the fridge for about 10-15 minutes just to firm up.
Heat enough oil in a frying pan to shallow fry the tomatoes on medium-high heat. Fry the tomatoes for 2-3 minutes per side. This allows the tomato to soften a bit and the crust to become crunchy.
Drain on paper towels and serve on toasted bread with vegan mayonnaise, topped with a bunch of basil and ketchup on the side.
A fried green tomato sandwich might not sound very special, but wait until you try it! Instead of using eggs, the batter is made from eggs, water and turmeric powder.
This adds a wonderful color and flavor to the fried tomato.
The tomatoes are paired with fresh basil and plenty of salt, and these flavors combine so perfectly that you will be blown away as soon as you take a bite.
Green tomatoes (Check out What To Do With Green Tomatoes) are not as sweet as red tomatoes, which makes them ideal for this savory sandwich.
1-21-2Jalapeno Pepper seeded, finely chopped, add only if you love your dish very spicy!
1tsp1Salt
1/4tsp1/4Pepper
66cloves Garlic minced
1cup1Long Grain Rice
2tbsp2Tomato Paste
1/4tsp1/4Sweet Paprika
1tsp1Oregano
1tsp1Dried Basil
3tsp3Cajun Seasoning
1can1Diced Tomatoes (14.5oz)
2cups2Vegetable Broth
1can1Chickpeas drained, rinsed
1can1Kidney Beans drained, rinsed
66oz Beyond Sausage grilled, sliced
1tbsp1Hot Sauce
1tbsp1Parsley chopped
22Green Onions thinly sliced
Directions
In a large cast-iron casserole, heat olive oil over medium heat.
Add onions, celery, bell peppers, and jalapeno slices if you like your dish on the spicy side. Season with salt and pepper.
Cook for 4 minutes, or until just tender.
Stir in garlic, rice, tomato paste, sweet paprika, oregano, basil, Cajun seasoning, and cook for 1 minute.
Stir in diced canned tomatoes and vegetable broth.
Cover and cook for 15 minutes over medium heat until rice is cooked.
Stir in chickpeas and red kidney beans, cover, and cook again for 5-9 minutes on low-medium heat.
Meanwhile, warm a skillet over medium heat with 1 teaspoon of olive oil. Fry the beyond sausage for 5-7 minutes on all sides. Remove from heat and slice.
Stir in the sausage slices into the jambalaya casserole.
Serve with sliced green onions, a drizzle of hot sauce, and finely chopped parsley.
1tbsp1coconut sugar + ½ tablespoon cinnamon, to sprinkle on top
Directions
Preheat the oven to 350°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
In a bowl, combine the blackberries, blueberries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.
In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the berry mixture.
Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
Bake for 25 – 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!
Fruit cobbler is a classic Southern dessert that is perfect for potluck dinners and family gatherings.
This vegan soul food recipes tastes like a sweet treat but is actually very healthy, which means that the whole family can enjoy it with no guilt.
You can eat it for dessert or even enjoy it for breakfast. The topping is crispy yet gooey, and the fruit is tart and warm. You can serve this dessert with vegan ice cream or coconut cream.
These darling mini vegan pecan pies are sweetened naturally, without corn syrup. These tasty treats are perfect for holiday parties or gifting instead of cookies.
Ingredients
11prepared vegan piecrust
2 1/8cups2 1/8raw pecan halves
2tbsp2vegan shortening or butter, such as Earth Balance
2 ½tbsp2 ½flour
½cup½water
½cup½maple syrup
¼cup¼coconut sugar (or brown sugar)
¼tsp¼salt
1tsp1vanilla extract
Directions
Preheat the oven to 350 degrees F. Roll out piecrust. Use a 2 ½ inch round cookie cutter, or whatever size cutter works best for your pan to cut out mini piecrust rounds. Fit into the wells of your tartlet or mini muffin tin. Place in the refrigerator to chill.
Chop 1½ cups of the pecans. Set aside.
In a small saucepan over medium heat, melt the shortening or butter. Whisk in the flour and cook until golden, about 3 minutes. Whisk in the water and cook until thick and bubbly, about 7 minutes. Whisk in the maple syrup, coconut sugar, and salt and continue to cook until thick and bubbly, about 10 minutes. Remove from heat and stir in the vanilla and 1½ cups chopped pecans.
Spoon the pecan mixture into the prepared pie shells. Top each mini pie with one whole pecan. Bake for 25 minutes, until crust is golden brown.
These mini pecan pies are ideal for parties and buffets as they are small enough to eat with your fingers.
You could make them for your next BBQ, birthday, or even give them as a gift.
A miniature dessert is perfect for enjoying after a heavy holiday dinner when you don’t have much room left but you want to indulge in something sweet.
The pastry (Also check out Are Pop Tarts Vegan?) is vegan, and the caramel sauce is made with a roux base instead of an egg base.
For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
Mash your potatoes using a potato masher until fluffy.
Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.
If you can master the perfect, vegan mashed potatoes that are soft and creamy then you can use this as the foundation for lots of different soul foods.
You can enjoy mashed potatoes with beans, casserole, vegetables, and many more different types of comfort food.
It’s ideal for any dishes that have plenty of sauce, as the potatoes will soak up the tasty liquid and ensure that none of it goes to waste.
Make sure you choose a variety of potato that is ideal for mashing – this vegan soul food uses Yukon Gold potatoes.
3/4cup3/4sweet potato puree Use flesh from a slow baked sweet potato
1/3cup1/3plain soy milk or other plain unsweetened non-dairy milk
1tsp1apple cider vinegar
1 1/2cup1 1/2all purpose pastry flour + more for surface or use whole wheat pastry flour
2tbsp2sugar cane or coconut
1tbsp1baking powder
1/2-1tsp1/2-1sea salt
5tbsp5very cold Earth Balance or coconut oil
Agave for drizzling
Directions
Preheat oven to 425° and line a baking sheet with parchment paper.
Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside.
Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine.
Add the coconut oil or Earth Balance and pulse until you have a coarse meal.
Add the sweet potato mixture and pulse a couple times to fully combine.
Generously flour a clean work surface (your kitchen counter).
Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about 1/2-1 inch thick.
Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes), or a wide rimmed glass.
It’s really easy to make these vegan soul foods friendly biscuits made with sweet potatoes.
You can enjoy them with gravy as a savory meal, or eat them with syrup as a sweet treat. They are fluffy and moist with a crisp outer layer – the perfect consistency for a biscuit.
You can use vegan butter or coconut oil to make these biscuits, and white or wholemeal flour. You can even use gluten free flour.
These sweet potato biscuits are ready in less than half hour and can be served with lots of different types of food.
11large onion (about 8 ounces), thinly sliced into half rings
1/4cup1/4bourbon whiskey
22garlic cloves, minced
1/3cup1/3cup tomato paste
2tbsp2vegan Worcestershire sauce
1/4cup1/4unsulfured molasses
2tbsp2organic brown sugar
2tbsp2apple cider vinegar
2tbsp2soy sauce
1tbsp1prepared mustard
1tbsp1smoked paprika
1tbsp1liquid smoke
22(15 ounce or 400 gram) cans navy beans or great northern beans, drained and rinsed
Salt and pepper, to taste
Directions
Coat the bottom of a skillet medium skillet with the oil and place it over low heat. Add the onions and toss them a few times to coat them with oil.
Allow the onion to cook, stirring occasionally, until very soft and caramelized, 30-40 minutes.
The whiskey goes in next, but before adding it, check to make sure the heat is still set at low. If there is any sizzling in the pan, lower the heat until it subsides. Alcohol vapors are flammable, and adding whiskey to a pan that's too hot could result in ignition. Keep a lid handy and use it to put out any flames. Now slowly begin adding the whiskey.
Stir the whiskey in and raise the heat to medium to bring it to a simmer. Allow it to cook until most of the liquid has cooked off, about 4 minutes.
Stir in the garlic and cook it with the onions and whisky for about 30 seconds, until fragrant. Remove the skillet from heat.
Preheat the oven to 350°F.
Stir the tomato paste, Worcestershire sauce, molasses, brown sugar, apple cider vinegar, soy sauce, mustard, paprika and liquid smoke together in a small bowl or container.
Add the beans, caramelized onion mixture, and tomato paste mixture to a medium (about 2 quart) baking dish. Stir everything to combine.
Taste-test the mixture and season with salt and pepper, if desired.
Cover and bake the beans for 40-45 minutes, until bubbly. Uncover and bake 10 minutes more.
Remove the dish from the oven and allow it to sit for a few minutes before serving.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, mix together the soy sauce, nutritional yeast, chili powder and smoked paprika. It will be pasty. Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.
Spread the tofu mixture evenly in the pan. Place in the oven and bake for 30 minutes, stirring the tofu halfway through. Once the tofu is in the oven, start the chili.
In a large pot over medium heat, add the olive oil. Add the chopped onion and sauté 3-4 minutes until translucent. Add in the garlic and cook 1 more minute, stirring constantly.
Now add all the rest of the chili ingredients, except the tofu, and stir to combine. Bring to a boil, then lower the heat and simmer for about 20 minutes, until the tofu crumbles are done baking.
If a thicker consistency is desired, use an immersion blender and blend just a few times. Do this before you add the tofu.
Once the tofu crumbles are done, stir them into the pot. All done! Serve with vegan sour cream, cornbread, tortilla chips, cilantro, tomatoes, hot sauce, vegan cheese shreds and chives, if desired.
A nice big bowl of steaming chili is the ultimate the best vegan soul food recipes that brings comfort and nourishment.
It might be hard to picture a tasty chili without any ground meat, but this recipe gets it just right. It’s warm and spicy with a deep savory flavor and a variety of textures.
It is perfect when served with vegan cornbread. You can also top it with vegan sour cream and vegan cheese if you want to.
A garnish of chopped chives or green onions would work really well.
Summary
Whether you are looking for a comforting dessert, a hearty one pot dish or a tasty side, this list has got you covered.
There is something for everyone, and plenty of tasty recipes that are suitable for a soul food vegan recipes diet.
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
