Easy vegan recipes for breakfast, lunch, and dinner

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vegan recipes

 

So, you want to eat more plant-based meals, but vegan cooking is complicated. Right?

Not necessarily. We tried and tested 3 vegan recipes for breakfast, lunch and dinner that can be made quickly with easy-to-find ingredients.

Find the full step-by-step recipes below.

Try them out yourself, post a photo or video on Instagram or Facebook, and tag us at @LibertyLivingUK for the chance to win a £25 Amazon voucher

 

BREAKFAST: Overnight Oats (2 ways)

overnight oats

For 1 serving, you’ll need:

  • 1 small container (we used a glass jar: easy to pop in your bag for breakfast on the go)
  • ½ cup of rolled oats
  • ½ cup oat milk (or other plant alternative)
  • 1 tbsp chia seeds
  • 2 tbsp vegan yogurt (we used Alpro)
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • Toppings of your choice (we’ve suggested 2 delicious combos below)

Method:

1) To your container, add the oats, milk, chia seeds, yogurt, maple syrup and vanilla extract

2) Stir well and refrigerate for a minimum of 2 hours (or overnight)

3) Add your vegan toppings! We opted for - and loved - these:

- Chopped strawberries, strawberry jam, peanut butter and chopped peanuts

- Chopped apple, cinnamon, pecans and an extra drizzle of maple syrup

 

LUNCH: Greek Grain Bowl

grains

 

For 1 serving, you’ll need:

  • ½ pack of mixed grains
  • ¼ red onion, chopped
  • 50g chopped baby spinach
  • Juice of a ½ lemon
  • 1 tbsp olive oil
  • ½ cumin seeds (optional)
  • 2 chopped cooked beetroots
  • ½ avocado
  • 3 falafels
  • 1 tbsp of houmous

Method:

1) Follow packet instructions for heating the mixed grains, and spoon half of the packet into a bowl (or use the whole packet and double the measures for the rest of the ingredients to make 2 portions: 1 to eat now and one to box up for tomorrow’s lunch!)

2) Chop the red onion and add to the mixed grains

3) Add the chopped spinach, oil, lemon juice and cumin seeds. Stir.

4) Time to plate up! Add the grain mix, falafel, beetroot, avocado and a dollop of houmous to your favourite bowl and dig in.

 

DINNER: Satay Sweet Potato Curry

curry

 

For 2 servings, you’ll need:

  • 1 tbsp coconut oil
  • ½ onion, chopped
  • 1 clove of garlic, chopped
  • 1 tsp grated ginger
  • 1.5 tbsp vegan red Thai curry paste
  • 1 tbsp peanut butter
  • 250g sweet potato, chopped into medium-sized chunks
  • 200ml coconut milk
  • 100ml water
  • 100g spinach
  • Juice of ½ lime

Method:

1) Melt 1 tbsp of coconut oil in a pan

2) Add ½ chopped onion and cook for 5 minutes

3) Add garlic and ginger and cook for 1 minute

4) Add curry paste, peanut butter, sweet potato, coconut water, and water

5) Stir and return to heat. Bring to the boil and then simmer for 25-30 minutes

6) Remove from the heat. Add spinach and lime juice, and stir

7) Serve with rice and a lime wedge

 

Have a go and remember to tag us in any photos of your attempts on Instagram or Facebook for a chance to win a £25 Amazon voucher

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