5 VEGAN DINNERS

Here’s a selection of 5 vegan dinners anyone can make! Three are savoury, and two are sweet (I have a sweet tooth, and I often honour it), but still healthy-ish. The most common ingredients in these recipes are avocados, tofu and, surprise, bananas.

Avo pasta

To be honest, I never have this for dinner as I usually don’t eat cooked dinner; for me it’s either salad/oats/bread or rice cakes with something, or some random thing I find in the kitchen. I never, ever, cook rice or pasta or something similarly normal in the evening; it’s just never been a tradition in my family as lunch is the main meal for us. But I know some people do it, so here’s a recipe for a proper dinner (which is also very quick and simple).

Ingredients

  • pasta
  • a small avocado or half a large one
  • spices: salt, pepper, garlic powder (or fresh chopped garlic)
  • lemon juice
  • optional: nutritional yeast/nooch (vegan parmesan, they say)
  • optional: any cooked veggies or some fresh chopped tomatoes

Instructions

Cook the pasta and meanwhile make the “guacamole” (I don’t even know what comes in the original one, hence the quotation marks). Peal the avocado (just cut it in half and scoop out the edible part with a spoon), mash it with a fork, adding some lemon juice (less than half a lemon), a pinch of salt, black pepper to taste, and some garlic powder (depends on how much of a garlic person you are). When the pasta’s done, drain it, throw it back into the pot, add the avo sauce and stir thoroughly (you don’t need to heat it up). At this point you can add the nutritional yeast and the veggies of choice or sprinkle some sunflower seeds or nuts on top. That’s it!

Avo pasta (had it with a side salad: llettuce with mustard, as weird as that sounds).

Tofu scramble

As vegans don’t eat eggs, there are many alternatives, and that’s one of them (I wouldn’t say it tastes anything like eggs, but it looks a bit like scrambled eggs, and it’s good).

Ingredients:

  • a quarter of a block of original firm tofu
  • a spoon of mustard
  • spices: salt, black pepper, turmeric, paprika, powdered garlic, powdered onion (the last two can also be fresh, just being lazy here)
  • a splash of water
  • a bit of soy sauce (optional, and I’d leave the salt out in this case)
  • a spoon of nooch (optional)
  • some mushrooms (optional)

Instructions

Throw everything in a pan, don’t forget to add a splash of water, and fry it! I like having it with some “guacamole”, the recipe for which you can find above.

Tofu scramble, “guacamole”, broccoli and corn cakes.

Bean hummus dip

That’s a very lazy one.

Ingredients:

  • a can of any beans (I used cannellini)
  • lemon juice to taste
  • spices: salt and pepper
  • a teaspoon of tahini (sesame paste)
  • a splash of water
  • any veggies you can eat raw
  • rice/corn cakes or crackers or bread

Instructions

Blend everything except the veggies and the crackers. Dip the veggies and the crackers in the bean hummus or spread it on a slice of bread.

Bean hummus dip, carrot, chayote and corn cakes.

Banana and tofu spread

I used to love mashing a ripe banana with some quark and cinnamon, spreading it on toasted bread and topping it with a drizzle of honey (which, I’d say, is proof that veganism didn’t make me weird; I’ve just always been this way, haha). So, as always, I veganized it. This also makes a good breakfast!

Ingredients

  • toasted bread
  • one ripe banana
  • a quarter of a block of firm original tofu
  • cinnamon
  • syrup (I used rice syrup)

Instructions

Mash the banana together with the tofu (you should get a lot of the spread, perhaps too much for two slices of bread, but you can always eat it as it is because it’s delicious). Spread it on toasted bread and, if you want, drizzle with syrup and add some cinnamon. It will be messy but worth it, and you can even sprinkle some chopped toasted nuts on top.

No, I didn’t eat the flower.

Sweet potato and banana disaster

And finally the last out of the 5 vegan dinners. It’s not something I usually make unless I have leftover baked sweet potatoes, because it sort of takes a while longer to prepare (just because you have to bake the potato; I don’t like it boiled or microwaved as much). It’s special, though, and yum. This could also be breakfast or, well, dessert.

Ingredients

  • one whole small baked sweet potato
  • one ripe banana
  • some cinnamon if desired
  • a spoon of cocoa powder
  • a spoon of liquid sweetener
  • a splash of soy milk

Instructions

Pill the potato (the pill is tasty btw), put it in a bowl, add the banana and blend it with a stick hand blender (or in a smoothie maker). Then prepare the sauce: mix cocoa powder, syrup and a splash of milk in a small cup, then microwave for thirty seconds and stir well once it’s hot. Pour over the potato-banana thingy and sprinkle some nuts on top if you feel like it. That’s it, enjoy!

It really does look like dessert (and tastes like it too).

I realize that these 5 vegan dinners are very random, but that’s what dinner is to me: random. My breakfasts are always fruity, oaty and sweet, and my lunches are always loaded with vegetables, and often with some sort of legumes. But my dinners? They are whatever I feel like eating, have time for preparing, and is lying in the kitchen.  Also, if you’ve checked my posts about vegan breakfasts and dinners, you now have an idea of what I, as a vegan, usually eat in a day (plus some fruit for snacks and minus the pasta for dinner). That’s just me, though, I bet that other vegans eat differently as every person has diverse needs and preferences.

5 VEGAN BREAKFASTS

If I had to pick one kind of food to live on for a while, I’d pick bananas. I love them because they’re so versatile, so sweet, but still healthy. I never, ever, unless I really don’t have a choice, have a banana free breakfast. You get the point: bananas are life. So here are 5 vegan breakfasts (or lunches or dinners, no limits there) featuring BANANAS.

Note: when I say cup, I mean any cup, and not the standard American cup measure. It’s just for the sake of proportion.

Porridge with mashed banana

You can make oats without adding the banana, or you can simply add slices of it as a topping, but I really recommend mixing mashed banana into the oats because it makes them sweet and creamy. If you’ll be using classic rolled oats (not instant), you should soak them overnight or at least for an hour before using them, or just cook them longer, as they are harder. You can only use a cup of liquid if you prefer firmer oats, and up to two cups if you prefer them more runny.

Ingredients

  • a cup of oats (the size of the cup depends on how hungry you are; just keep in mind that oats expand)
  • a cup and a half of liquid (water, plant-based milk or a combination of both if you’re me)
  • one ripe mashed banana
  • a spoon (or two) of chia seeds/flaxseeds
  • cinnamon to taste

Instructions

Mash the banana in a bowl (if you’re using the microwave) or in a pan (if you’re using the stove). Add in all your remaining ingredients and microwave it for about two minutes, then give it a stir, then microwave the oats a bit more, for about thirty seconds. It takes about this long for me when I’m using the highest power (it might differ depending on your microwave and on what you consider cooked oats). They should be slightly firm but still creamy; you should be able to stir them. On the stove it might take a minute longer, you should cook them on low temperature and stir all the time; be careful not to burn them (I’ve done it too many times).

Toppings

You can use everything, basically: a piece of dark chocolate, frozen/fresh berries, any sliced fruit, nut butters, nuts, seeds, you can drizzle it with maple, agave or some other syrup or add a spoon of »nutella«. My personal favourite is mixing a spoon of cocoa, a drizzle of coconut nectar and a tiny splash of soy milk in a small cup and microwaving it for about 30 seconds (no more because it will boil and you’ll turn your microwave brown, happens to me about every other time). Then I just pour this over my porridge and that’s it! Be careful not to burn your tongue; porridge doesn’t cool down quickly (which is why I sometimes add a splash of soy milk on top). It is, however, the most filling, delicious and healthy breakfast ever, and my favourite during winter.

This was oats, mashed banana, soy milk, water, chia seeds and cinnamon, topped with a piece of 85% chocolate and a drizzle of maple syrup. It was more on the dessert side, to be honest.

Nice cream

My favourite breakfast in the summer or whenever I feel like eating ice cream! I think I actually enjoy it more than regular ice cream, maybe because I’m a health freak, or at least that’s what they say. The first thing you need to do is slicing a couple of ripe bananas (the riper, the better) and storing them in your freezer overnight or at least for a few hours. The second thing you need is obviously a regular blender (smoothie maker) or a stick hand blender.

Ingredients

  • 2-3 ripe frozen bananas
  • a splash of »milk« or a couple of spoons of yogurt (not necessary, but I prefer my ice cream a bit softer)
  • any flavour that you desire: you can add cocoa powder, fresh/frozen berries, cinnamon, nut butters, vanilla…

Instructions

Blend it all in a blender or in a bowl with the stick hand blender until smooth. You can add any topping you like and you’re done! Just be careful not to get brain freeze.

2 frozen bananas, a cup of blueberries, 2 spoons of soy yogurt. Topped with walnuts and chocolate sauce made of cocoa powder, peanut flour, coconut nectar and soy milk (in the microwave).

Yogurt with banana

It doesn’t get much simpler than this. I used to love Greek yogurt with banana slices and honey; so I veganized it.

Ingredients

  • soy or any other plant-based yogurt
  • sliced banana
  • any desired toppings: more fruit, nuts, seeds, syrup, dried fruit, granola etc.

Instructions

Mix it all in a bowl and enjoy!

Additional recipe for the homemade granola that’s pictured below

Ingredients

  • oats
  • cinnamon
  • nuts
  • some kind of syrup (any)
  • chopped dates

*The quantities are a personal choice and depend on how much of it you want to make and on how sweet you want it. Also, the more syrup you add, the stickier it will become. I usually use about 2 cups of oats, a random amount of cinnamon, half a cup of nuts, half a cup of dates and a quarter of a cup of syrup. I sometimes also throw some seeds in there.

Instructions

Mix it all in a bowl, adding the syrup in the end and mixing it well again. Place the granola on a tray lined with baking paper and bake at around 160 degrees Celsius for about 10 to 15 minutes, depending on your oven. Don’t forget to check on it, it burns quickly. When it’s done, add the chopped dates and cool everything down. Store in closed jars/plastic containers.

Homemade granola, soy yogurt, sliced banana, sliced strawberry.

Warm Weetabix with banana

You can, of course, eat this cold (as it’s meant to be eaten lol), but I like the hot version since it’s getting cold outside.

Ingredients

  • 3 (or more) Weetabix biscuits
  • one ripe banana
  • about a glass of plant-based milk
  • cinnamon
  • topics of choice

Instructions

Very easy: mash the banana in a bowl, add the biscuits and the cinnamon, then the milk. Mix it all and the biscuits will get from dry and disgusting to mushy and nice. Microwave for about two minutes and here’s your alternative to porridge! Top with whatever your heart desires and enjoy.

Tip: eating cold Weetabix with milk, mashed banana, frozen berries, some kind of liquid sweetener and cinnamon is also amazing and my favourite version for the summer.

Weetabix with mashed banana, cinnamon and soy milk, topped with the banana leftovers, some roasted almonds, raisins, and a piece of super dark chocolate. Featuring my broken bowl from a Chinese shop in Valencia (I broke it about 2 minutes after buying it). Good times.

Sweet potato »toasties« with stuff (including banana, worry not)

This might take some more time, unless you have leftover baked sweet potato, so perhaps it’s better making it four lunch or dinner if you’re in a rush in the morning. You can, of course, just make the sweet version, or just the salty (which would exclude bananas, sadly), but here are the ingredients for both. Also, you can just use regular bread if you’re not feeling adventurous.

Ingredients

  • one smaller sweet potato
  • one banana
  • nut butter of choice
  • jam of choice
  • hummus
  • smoked tofu

Instructions

Cut the sweet potato into slices that are about a centimetre thick (sometimes it only means cutting it in half) and bake them in the oven at about 200 degrees Celsius for 20 to 25 minutes. (I hear that some people use a regular toaster for them, but I haven’t tried yet, so I wouldn’t know. I tried microwaving them once, because that’s apparently also a thing, but it took ages and they weren’t as good as they are from the oven.) Spread the nut butter and then the jam on one piece and top with banana coins. Spread the hummus on the other slice and top with slices of smoked tofu. I know it sounds bizarre but it’s seriously delicious, I kid you not.

Well, this contains exactly what’s described above.

I hope this post about 5 vegan breakfasts gives you ideas on what you can make with bananas, and what you can generally eat for a vegan breakfast (regardless of whether you’re vegan or not). This is not where the options for meals featuring bananas end at all, though, so expect more on that topic. 😀