Easy vegan recipes to celebrate World Vegan Day

As we prepare to celebrate World Vegan Day on November 1, let us whip up 5 easy vegan recipes that don’t take much time to prepare and can keep you full and happy through a busy day!

World Vegan Day is an annual event celebrated by vegans around the world every November 1st. As president of the Vegan Society, her aim was not only to highlight the continued existence of a vegan association, but also to draw attention to the fact that the word “vegan” had found its way into the English language.

How many times have you heard someone complain that being vegan seems like too much work?

Of course, this will take some work – any kitchen does! But vegan cooking doesn’t always have to be an hour-long process. In fact, most vegan recipes are easy to make because they often don’t require a lot of cooking or difficult preparation.

If you’re an active person, you might be looking for vegan recipes that you can take with you when you’re in a hurry or don’t have time to look for a vegan restaurant.

If that sounds like you, check out the 5 vegan recipes below for on the go!

1. An avocado sandwich

The beauty of an avocado sandwich is that you can modify and change it as much as you want, whenever you want! Of course, some methods are more proven than others, but you can always experiment for yourself.

If you’re in a hurry, an avocado sandwich is an easy solution to take with you on your long drives. It also breaks the stereotype that vegans are only obsessed with avocado toast (but, yes, of course, we are obsessed with it).

Below is a pretty basic avocado sandwich to get you through the day!

2 slices of whole wheat bread
1/2 of avocado
1 small tomato
4-5 slices of red onion
1 handful of your green of choice

1. First you are going to want to toast your bread. If you like your sandwich cold, skip this step.

2. Slice this tomato into small discs. If you feel crispy, sauté them in a pan with a drizzle of oil over medium heat. Otherwise, place them to the side.

3. Slice your onion. You only want 4 or 5 thin slices to give your sandwich some crunch, so wrap the rest of the onion for future cooking.

4. It’s time to cut your avocado. It’s up to you whether you prefer to slice your avocado and mash it into a spread, or just leave it in strips.

5. Take a small handful of your favorite greens (spinach is always a great option, but arugula will give you a powerful flavor too) and set it aside with your other toppings.

6. Assemble! If you mashed up your avocado spread, spread it on your bread. Otherwise, lay out your greens first, then add your tomatoes, avocado, and red onions on top.

2. Black Bean Burrito Bowl

If you want a Chipotle-inspired dish without having to stop on your lunch break, quickly whip up this black bean burrito bowl in the morning and bring it with you.

1/4 cup (or less, depending on preference) chopped cilantro
1 cup uncooked rice
1 red bell pepper, thinly sliced
1/2 cup diced cherry tomatoes
1/2 red onion diced
1 cup chipotle garlic black beans
1/2 cup guacamole

1. Boil water then add your rice. Stir occasionally until it is the consistency and tenderness you prefer.

2. When your rice is cooked, place your beans in a new pot and heat over low to medium heat for about 5 minutes.

3. Slice your peppers and dice the tomatoes and red onions.

4. Mix your vegetables, rice and beans in a bowl.

5. Garnish with cilantro and a splash of guac.

3. Popcorn: with a twist

This snack will make you miss your college years when you lay awake watching horror movies with your friends and shoveling popcorn in your mouth. But you don’t have to be at the movies to enjoy this crispy snack!

Sometimes you’re looking for a quick snack on the go, but you’re not ready for a full meal. Popcorn is so easy to make and you can make a huge batch of it for the whole week. This recipe gives a twist on traditional popcorn with a bit of spice!

1/2 kernels of popcorn
2-3 tablespoons of oil
1/4 chilli powder
1½ tablespoons unsweetened shredded coconut

1. Heat the oil in a large pot or saucepan over medium heat. If you go for a bigger lot, go for the pot.

2. When you think the oil is hot enough, add two or three kernels. Cover with a lid and wait for them to pop.

3. When the kernels have popped, remove the lid and add the remaining kernels. Cover again with the lid and shake the pot/pan back and forth every ten seconds to avoid any burns.

4. Remove your popcorn once it has popped. If you made your popcorn in a pan, place it in a large bowl. If it’s in a big pot, it can stay in the pot.

5. You may need to spray your popcorn with oil before adding your seasoning to get the flavoring sticking!

6. Sprinkle the chili powder and coconut evenly over the popcorn and shake the bowl or pan until all the popcorn is coated in flavor.

4. Unmissable Almond and Raspberry Salad

This is my favorite salad when I need something quick and tasty and a little sweet. If you don’t like sweet salads, this one might just change your mind! Assemble it and toss it in a resealable container, and you’ve got a quick and easy meal to take with you when you’re on the run.

1/2 cup red raspberries
1 cup diced pineapple
1/4 cup slivered almonds (use whole, if preferred)
1-2 cups spinach

1. You can buy pre-diced pineapple, but if not, dice that pineapple.

2. Put your spinach in the bottom of your bowl or container.

3. Garnish with almonds, raspberries and pineapple.

5. Roasted Pumpkin Seeds
Every year as a kid we would carve pumpkins around Halloween and then roast all the seeds we removed. You can add lots of other flavors to them! It’s the perfect snack to take on a long road trip or to a meeting.

4 cups pumpkin seeds
1-2 tablespoons of olive oil
1 teaspoon of salt
2 teaspoons chilli powder (optional)

1. Preheat your oven to 380°F.

2. Rinse your pumpkin seeds with hot water in a colander. Blot with paper towels.

3. Spread your seeds evenly on a baking sheet. Add your olive oil and shake the pan from side to side until evenly coated.

4. Put these babies in the oven for 25 minutes. Mix them a little every 5-10 minutes.

5. Take them out and let them cool for 10 minutes.

6. Sprinkle them with salt or chili powder if you want a little spice.

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Rozella J. Cook