Daily Vegan Recipes

09/26/2026

09/22/2026

Vegan Cheeseburger mac n' cheese that serves 4:
Ingredients:
8 oz elbow macaroni
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1/2 lb vegan ground beef substitute
1 tsp paprika
1 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup tomato paste
1 cup vegan cheese sauce (recipe below)
1/2 cup vegan cheddar cheese, shredded
1/4 cup breadcrumbs
Fresh parsley, chopped (optional)
Vegan Cheese Sauce:
1 cup raw cashews, soaked in water for at least 2 hours and drained
1/4 cup nutritional yeast
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp paprika
1 1/2 cups water
Instructions:
Cook the elbow macaroni according to the package directions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes, until the onion is translucent.
Add the vegan ground beef substitute, paprika, chili powder, oregano, salt, and black pepper to the skillet. Cook for 5-7 minutes, until the vegan ground beef substitute is browned and cooked through.
Add the tomato paste to the skillet and stir to combine.
Preheat the oven to 350°F (175°C).
To make the vegan cheese sauce, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, paprika, and water in a blender. Blend on high speed for 1-2 minutes, until the sauce is smooth and creamy.
Add the cooked macaroni to the skillet with the vegan ground beef mixture. Pour the vegan cheese sauce over the top and stir to combine.
Transfer the mac n' cheese to a baking dish. Top with shredded vegan cheddar cheese and breadcrumbs.
Bake for 15-20 minutes, until the cheese is melted and the breadcrumbs are golden brown.
Garnish with fresh parsley, if desired, and serve hot. Enjoy your vegan cheeseburger mac n' cheese!

09/22/2026

VEGAN LENTIL SLOPPY JOES WITH BAKED POTATO BEET SALAD ON ARUGULA RECIPE
For the vegan lentil sloppy joes: Ingredients:
1 cup dry lentils, rinsed and drained
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 can (15 oz) tomato sauce
1/4 cup tomato paste
1 tablespoon vegan Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and black pepper, to taste
4 baked potatoes
Directions:
In a large pot, cook the lentils according to the package instructions.
In a skillet over medium heat, sauté the onion, garlic, and red bell pepper until soft.
Add the cooked lentils, tomato sauce, tomato paste, Worcestershire sauce, apple cider vinegar, maple syrup, smoked paprika, chili powder, cumin, salt, and black pepper to the skillet. Stir well and let simmer for 10-15 minutes.
Serve the lentil sloppy joes on top of baked potatoes.
For the beet salad on arugula: Ingredients:
4 medium beets, cooked and peeled
4 cups arugula
1/2 cup walnuts, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
Salt and black pepper, to taste
Directions:
Cut the cooked beets into small pieces and set aside.
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper.
In a large bowl, combine the arugula and chopped walnuts.
Add the beets to the arugula mixture and toss with the dressing.
Serve the beet salad on a bed of arugula.