Breakfast, lunch, dinner and beyond: Plant-based recipes to try

Here are a few of my favorite plant-based recipes. I included breakfast, lunch, dinner, snacks and appetizers, and dessert.

Some recipes are from my cookbook, some are from my collaboration with Plant-Based Putnams, and some are just a few I’ve compiled that I love.

Breakfast

Almond Oat Bake

This vegan almond oat bake is a delightful breakfast or snack option. It’s a healthy and satisfying treat for any time of day.

Servings: 9, but varies depending on how you cut the bars.

Time: 10 minutes to prep, 30-35 minutes to bake.

• 2 cups rolled oats
• 1 cup almond milk (or any plant-based milk)
• ½ cup unsweetened applesauce
• (substitute plant-based vanilla yogurt, if preferred)
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1½ teaspoons cinnamon
• ¼ teaspoon salt
• ½ cup sliced almonds
• ½ cup fresh berries or choice
• Plant-based yogurt, any flavor (optional)

1. Preheat your oven to 350 degrees, and lightly oil an 8-inch by 8-inch baking dish or line it with parchment paper.

2. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon and salt.

3. In a separate bowl, whisk together the almond milk, applesauce, maple syrup and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients, and stir until fully incorporated.

5. Fold in the sliced almonds and berries. Pour the mixture into the prepared baking dish and spread it out evenly.

6. Bake for 30-35 minutes, or until the top is golden brown and the center is set.

7. Allow the bake to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

8. Enjoy it on its own or top with plant-based yogurt for an extra treat.

— Plant-Based Putnams

Protein Pancakes/Waffles

Whether you choose to make them as pancakes or waffles, these are incredible. A great healthy alternative to a classic breakfast, made with wholesome, good-for-you ingredients that will leave you satisfied and energized.

Servings: 3-5 pancakes/waffles, depending on how large you make them.

Time: 10 minutes to prepare, 10-15 minutes to cook.

• 1 tablespoon ground flax seed
• 3 tablespoons water
• ½ cup rolled oats
• ¼ cup plant-based vanilla protein powder
• 1 tablespoon almond flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ banana (use the other half as a topping)
• ½-¾ cup almond milk
• Cooking spray

Toppings:

• Nut butter or PB Fit
• Fresh fruit
• Chia or hemp seeds
• Natural maple syrup
• Non-dairy whipped cream

1. Prepare your flax egg by whisking together the ground flax seed and water with a fork in a small bowl or measuring cup. Set aside.

2. Add all ingredients, including flax egg, to a blender, and blend until smooth. If your batter is too thick, add more almond milk little by little to get your desired consistency.

3. Either heat a non-stick pan to medium-high heat or heat up a waffle maker, spray with cooking spray, and pour batter to desired size. If making pancakes, let cook for about 5-8 minutes on each side. Cook until you’re happy with how done they are, serve with your favorite toppings.

Lunch

Chickpea Salad

This lunch packs in plant-based protein and tons of flavor. There are so many ways to enjoy this recipe and it works great for meal prep, too.

Servings: 6-8.

Time: 15 minutes.

• 2 cans chickpeas
• 2 stalks celery, finely chopped
• 1 medium carrot, peeled and grated
• ½ cup yellow onion, finely chopped
• ½ cup chopped dill pickles
• 3 tablespoons pickle juice
• ½ cup non-dairy mayo or plain non-dairy yogurt (add more to desired consistency)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried dill
• Salt and pepper to taste
• Optional: Bread or large lettuce leaves for serving (I like romaine or butter lettuce.)

1. Drain and rinse one can of chickpeas, then add to a large mixing bowl. Mash chickpeas using a fork or potato masher until mashed well. Drain and rinse the second can of chickpeas, and stir them in if you like more texture. If you prefer less texture, you can mash the chickpeas.

2. Wash and chop celery, peel and grate carrot, chop onion, and chop dill pickles. Add these to the bowl of chickpeas and stir in.

3. Add in remaining ingredients, adjusting the amount of non-dairy mayo/yogurt to get desired texture and adjusting seasonings to taste.

4. You can either eat this chickpea salad by itself, scoop it into your favorite big-leaf lettuce, or spread it on top of your favorite bread.

Lentil Stew

This stew is a hearty and comforting meal that you can take on the road in a glass bowl or mason jar to heat up on the go.

Servings: 6.

Time: 45 minutes.

• Water for sauteing
• 1 yellow onion, rough chop
• 4 medium carrots, peeled and cut into 1-inch chunks
• 4 ribs celery, sliced
• 6 cloves garlic, minced
• ¼ cup all-purpose flour, (gluten-free, if preferred)
• 6 cups vegan beefless broth, mushroom broth, or vegetable broth, (plus more if needed)
• 2 pounds russet or Yukon gold potatoes, peeled and chopped into bite sized chunks
• 1 cup uncooked green or brown lentils
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar, or apple cider vinegar
• 1 bay leaf
• 1 teaspoon dried thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup frozen peas

1. Heat a large pot over medium heat. Add the onion, carrots, celery and splashes of water to sauté until the onion is translucent.

2. Add garlic and sauté.

3. Sprinkle the flour over the veggies, and stir to combine. Keep cooking while stirring for about 60 seconds. Add the vegetable broth, and use your spoon to scrape any bits off of the bottom of the pan.

4. Add the potatoes, lentils, tomato paste, balsamic vinegar, bay leaf, thyme, salt and pepper, and stir. Cover and simmer for 30 minutes or until the potatoes are fork-tender and the lentils are cooked through. If your stew gets too thick, add extra vegetable broth.

5. Stir in the peas and cook for a few minutes more to heat through. Add extra salt and pepper to taste if desired. Serve hot.

— Plant-Based Putnams

Dinner

Veggie Burger Sliders

You’ll love these veggie burgers. Loaded with black beans, fire-roasted tomatoes, zesty roasted chilis and fresh cilantro or parsley, these patties are a flavor fiesta in every bite. Whether you stack them on buns, wrap them in lettuce, or roll them in your favorite tortilla, these burgers are endlessly customizable with all your go-to toppings. They’re a breeze to whip up, perfect for meal prep and seriously tasty as leftovers. Get ready to fall in love with your new favorite veggie burger.

Servings: 12-15 burgers, 18-20 sliders.

Time: 20 minutes to prep, 25-30 minutes to bake.

• 1 can black beans (rinsed and drained)
• 1 can fire-roasted tomatoes (including liquid) or 3 small roma tomatoes (chopped)
• ½ of a medium onion
• 1 carrot (shredded)
• ½ bunch fresh herbs as desired, I prefer cilantro, basil, or flat-leaf parsley
• 2-3 large garlic cloves
• 2½-3 cups rolled oats
• Seasonings as desired, chili-lime seasoning or a seasoning blend you like
• Salt and black pepper to taste
• 1 package of whole wheat slider buns (use gluten free buns or put toppings in big leaf lettuce for gluten-free)

1. Preheat oven to 425 degrees, and line a baking sheet with parchment paper.

2. Pour rolled oats and shredded carrot in a large mixing bowl and set aside. Add all other ingredients to a blender and blend until smooth. Allow mixture to sit for five to 10 minutes or make this mixture up to 24 hours ahead of time and store in the fridge.

3. Use a medium-sized ice cream scoop to scoop the mixture for each patty onto the baking sheet. Flatten out/shape the patties into flat circles with your hands to get the right shape. Bake for 20 minutes and if they look done on top, take them out, flip them, and bake for another five minutes.

4. Once they are done baking, you can put them on buns, lettuce leaves, or tortillas and top with any toppings and condiments you like. They freeze well for up to three months. Enjoy.

— Plant-Based Snacks, Apps, & Desserts

Happy Sesame Tofu

This simple dish is amazing. This crispy baked tofu is coated in a sweet and savory sesame sauce and served with rice, green onions, sesame seeds, and steamed green beans.

Servings: 4-6 servings.

Time: 30-40 minutes.

• 4-6 cups cooked rice of choice
• 2 (16-ounce) blocks firm or extra-firm tofu

Marinade:

• 2 teaspoons sesame oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons cornstarch

Sauce:

• ½ cup low sodium soy sauce (or tamari)
• 3 cloves garlic, minced (or 2 teaspoons garlic powder)
• ¼ cup maple syrup
• ¼ cup seasoned rice vinegar
• 1-2 teaspoons Sriracha or other hot sauce (to taste)
• 2 tablespoons cornstarch
• ¼ cup water
• 1 tablespoon sesame oil

For serving:

• Cooked rice of choice
• Chopped green onions
• Sesame seeds
• Steamed green beans or vegetable of choice

1. Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper.

2. Open tofu, wrap each block in paper towels and press between hands over sink until liquid is pressed out. No need to press further.

3. Cut tofu into cubes.

4. Place tofu cubes in a large zip top bag (or bowl) with the sesame oil, soy sauce and cornstarch.

5. Close the bag, and shake gently to coat the tofu.

6. Arrange the tofu evenly on the prepared baking sheet and bake for 25 minutes or until golden and crispy, turning half way through.

7. While the tofu is baking, cook the rice according to package instructions.

8. In a large pan, combine the soy sauce, garlic, maple syrup, seasoned rice vinegar and hot sauce.

9. Stir and bring to a simmer over medium heat.

10. In a small bowl, mix the cornstarch and water until smooth, then pour the mixture into the pan.

11. Stir constantly until the sauce thickens, then turn off the heat.

12. Stir in the sesame oil.

13. When the tofu is done baking, add it to the sauce and stir to coat the pieces.

14. Serve the sesame tofu with cooked rice, chopped green onions, sesame seeds and steamed green beans or other vegetables.

— Plant-Based Putnams

Snacks and appetizers

Cashew Queso

The quickest, easiest, creamiest, tastiest queso you’ll ever make.

Servings: 1½ cups.

Time: 5 minutes.

• ¾ cup hot water
• 1 cup raw cashews
• 1 clove chopped garlic
• 2 tablespoon nutritional yeast
• ½ teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt

1. Add all ingredients to a blender, and blend until desired texture is reached. Add more water if the mixture becomes too thick, and add more cashews if it becomes too thin. Adjust flavor to taste with seasonings.

2. Pour into a bowl, and serve with tortilla chips.

— Plant-Based Snacks, Apps, & Desserts

Paige’s Plant-Based Cheese

This is an absolute crowd-pleaser and sure to make everyone come back for more.

Time: 15-20 minutes, plus optional one hour in the fridge.

1/3

• cup unsalted cashews

2/3

• cup water
• ¼ cup corn starch
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice (about half a lemon)
• 1 tablespoon olive oil

3/4

• teaspoon salt

1/3

• teaspoon garlic powder
• Optional: ½ cup slivered almonds

1. Add all ingredients into a blender and blend until smooth.

2. Once blended, pour the mixture into a non-stick skillet, and stir constantly until it starts to clump together into a thick paste.

3. Optional: Coat the inside of a food storage container with slivered almonds sliced into small pieces.

4. Pour mixture into a food storage container and dip right in with some veggies or crackers or add a lid and refrigerate it for one hour, then slice into pieces and enjoy.

— Plant-Based Snacks, Apps, & Desserts

Desserts

Peanut Butter Chocolate Oat Cups

This can be a sweet snack or decadent dessert.

Servings: 6-8 cups.

Time: 10 minutes, plus hour in the freezer.

• 1½ cups granola
• ½ cup chopped nuts of choice or sunflower seeds
• 2 tablespoons agave syrup
• 2 tablespoons nut butter or PB Fit
• Pinch of salt
• ¼ cup nut butter or PB Fit
• ½ cup melted dairy-free chocolate chips

1. Combine granola, chopped nuts, agave, 2 tablespoons nut butter and salt in a bowl using your hands or a spoon. Mixture should stick when pressed together. If it does not, add more agave.

2. Press the mixture into a cupcake pan with your hands or a spoon, and create a dent in the middle of each cup. Makes 6-8 cups.

3. Fill the dents with nut butter and freeze for one hour.

4. Melt the chocolate chips in a microwave or over the stove and pour over each cup distributing evenly. Store in the fridge.

— Plant-Based Snacks, Apps, & Desserts

Snickers Dates

Time: 10-15 minutes.

Servings: 15.

• 15 medjool dates, pitted
• 5 tablespoons peanut butter or PB Fit
• 1½ dry roasted peanuts, chopped
• ½ cup non-dairy chocolate, melted

1. Pit the dates by slicing them open down the side, creating space on the inside of each date.

2. Fill the space inside each date with about 1 teaspoon of peanut butter or PB Fit for an oil-free alternative.

3. Chop the peanuts and place in a small bowl to prepare for assembling

4. Melt your chocolate and dip the top of each date into the chocolate, fully covering all exposed peanut butter to seal it in.

5. Before the chocolate cools, either dip each date into the chopped peanuts or sprinkle some on top of each date.

6. Place the dates in the freezer for 30 minutes or until chocolate is solid, then enjoy.

Note: All ingredients, except the dates, are approximations. No need to measure exactly. Just make sure each date has plenty of peanut butter, chocolate and copped peanuts.

— Plant-Based Snacks, Apps, & Desserts