Bernard is known for his inventive takes on classic dishes, often making them more accessible for home cooks who want hearty, healthy meals with a plant-based focus. His style is casual and approachable, with helpful tips along the way, making it easy for beginners to feel confident in the kitchen. This video offers more than a recipe – it’s a tutorial on how to create a deeply satisfying dish using whole-food vegan ingredients that mimic the flavors and textures of traditional chicken and dumplings.

Below, we explore the three key ingredients that make this dish shine – chickpeas, coconut milk, and vegan dumplings – and how each one contributes to both the dish’s “chicken-like” feel and overall health benefits.

Read more: How To Make This 15-Minute Vegan Sheet Pan Gnocchi

Chickpeas: a protein-packed alternative to chicken

To replace the chicken, Bernard adds canned chickpeas, which hold their shape well and absorb the creamy broth. Their mild, nutty flavor works as a neutral base, much like chicken, while their texture provides a hearty bite.

Nutritionally, chickpeas are a powerhouse. They’re rich in plant-based protein, delivering about 14 grams per cup, and they’re high in fiber, which supports digestive health and helps regulate blood sugar levels. Chickpeas also contain iron, folate, and manganese – essential nutrients that support energy production and immune function.

Bernard says this swap delivers a meal that’s a crowd-pleaser: “Everyone in the household is just cleaning this pot out.”

Instead of heavy cream or dairy, Bernard opts for canned coconut milk to add body and richness to the broth. Its high fat content makes the soup velvety and indulgent – without any animal products.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Vegan dumplings: light, airy, and buttery

The final star of the dish is the dumplings – soft, fluffy balls of dough that sit atop the stew and soak up its flavor. Bernard combines flour, baking powder, vegan butter (or olive oil), nutmeg, maple syrup, and dairy-free milk to create a tender, biscuit-like texture.

This vegan chicken and dumplings recipe is a cozy, one-pot meal that’s perfect for chilly nights or when you’re craving something nostalgic and nourishing. With hearty chickpeas, rich coconut milk, and tender dumplings, it’s a comfort food that just happens to be entirely plant-based. As Bernard puts it: “This is happiness in a pot.”

You can find more plant-based recipes on The Nard Dog Cooks YouTube channel.

This article was written by Editorial Team on the PBN Website.

Peanuts are a pantry staple in many homes. They’re affordable, high in protein, and easy to use. Peanut butter takes it a step further. It’s thick, flavorful, and blends smoothly into sauces, dressings, and marinades. Just a spoonful can turn a simple bowl of noodles or vegetables into something filling and exciting.

In vegan cooking, peanut butter helps bring creaminess to a dish. It balances heat, works well with garlic, ginger, and soy, and pairs beautifully with tofu, grains, or fresh vegetables. Some recipes also include whole peanuts, adding crunch and extra protein.

These recipes make a strong case for using peanut butter beyond toast. Whether you’re meal-prepping lunch or cooking a quick dinner, peanut butter brings both comfort and versatility to the table. If you’re a fan of nutty flavors, this list of savory vegan peanut butter recipes is packed with ideas to enjoy peanut butter in savory, tasty ways.

Read more: From Butter To Goat’s Cheese: 9 Homemade Vegan Dairy Recipes

Sticky miso aubergine and smoked tofu

This sticky miso aubergine and smoked tofu dish by Katy Beskow is full of plant protein thanks to the tofu and flavorful thanks to the miso and peanut butter. All you need for this dish is to roast your tofu aubergine chunks, make a miso peanut butter sauce, and mix. Smoky tofu and tender aubergine pair well with rice or veg like tenderstem broccoli in this dish.

Find the recipe here.

Satay chickpea and quinoa salad

Next, try this satay chickpea and quinoa salad from Sophie Waplington. It’s made with tricolor quinoa, carrots, red cabbage, and cucumber. The protein in the dish comes from the chickpeas, tofu, peanut butter, and quinoa. Nuts, coriander, lime, and chili flavor this tasty take on satay.

Find the recipe here.

Vegan spring roll salad

This gluten-free spring roll salad from Danielle Brown comes together with simple ingredients like red cabbage, thin rice noodles, cucumber, carrots, and bell pepper. The creamy peanut dressing is the star of the show, making all the ingredients perfectly creamy, a little spicy, and flavorful.

Find the recipe here.

Tofu skewers with spicy peanut sauce

For a sweet and spicy dish that features a peanut sauce, try these tofu skewers by It’s All Good Vegan. The 30-minute meal serves three people and is easy to make. All you need is firm tofu and a soy, maple, and sriracha marinade to make your skewers. Then, after grilling, make a spicy peanut sauce and serve with rice or flatbreads.

Find the recipe here.

Crunchy peanut salad

For something bright and refreshing, try this high-protein crunchy peanut salad by Natlicious Food. It’s easy to make, contains edamame, and a good dose of fiber from the cabbage. This speedy salad takes 15 minutes to make and has a very simple peanut butter dressing that makes the whole salad extra tasty.

Find the recipe here.

Rainbow peanut noodles

Danielle Brown’s rainbow peanut noodles are a must-try. The recipe is super simple and great for dinner. With a creamy peanut butter dressing to coat various veggies and thin noodles, the dish is done in 25 minutes. Enjoy cabbage, spinach, edamame, and bell pepper coated in a maple, peanut, sriracha soy dressing finished with sesame seeds for garnish.

Find the recipe here.

Read more: 21 Kid-Friendly Vegan Recipes

Peanut miso chickpea salad sandwich

Next is this peanut miso chickpea salad sandwich by Catherine Perez. This easy lunchtime treat is made in only 10 minutes. Mash chickpeas with miso, peanut butter, and sriracha sauce, then put them on sourdough and add the fixings. Lettuce, cabbage, tomatoes, cucumbers, sprouts, mustard, vegan mayo, and sesame seeds are used here

Find the recipe here.

15-minute peanut butter stir fry

In 15 minutes, you can have a quick peanut butter stir-fry done and ready for dinner. This recipe comes from So Vegan and uses simple ingredients. The stir fry contains broccoli, chickpeas, mange tout, carrot, and yellow pepper. Those ingredients are covered in a peanut butter, soy, and sriracha sauce. The stir-fry tops rice and is served with lime, coriander, and roasted peanuts.

Find the recipe here.

Coconut and peanut butter curry

A coconut and peanut butter curry is just what you need after a long day. This recipe from Clean Food Dirty Girl is full of vegetables and goes well with brown rice. With typical curry spices, zucchini, sweet potato, bell peppers, carrot, onion, and kale, there’s lots of variety. The protein in this curry is chickpeas, and coconut milk and peanut butter make the creamy sauce.

Find the recipe here.

Quick peanut butter noodles

Want noodles made in minutes? Try these 5-minute cold peanut butter noodles by Cheynese Khachame. Quickly boil some noodles while you make the dressing in a frying pan with garlic, scallions, gochugaru, sugar, soy sauce, and peanut butter. Simply drain your noodles, add your dressing, and garnish with scallions and peanuts for a tasty meal.

Find the recipe here.

Creamy satay pasta

The last of the savory vegan peanut butter recipes is this creamy satay pasta by Romy London. This satay pasta recipe is nutritious and comforting. Choose any pasta you like, cook some butternut squash, cavolo nero, tinned sweetcorn, and cannellini beans together, and cover in a smooth peanut butter sauce.

Find the recipe here.

Read more: 10 Vegan Broccoli Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

For vegans, brunch is no different. There are countless plant-based options that work beautifully for the occasion. From hearty dishes like breakfast bakes or tofu scrambles to sweet plates like French toast or chia pudding, the possibilities are endless. Whether you want something warm and savory or cool and refreshing, you’ll find a vegan brunch option that fits.

Brunch is also great for sharing. You can build a spread with a mix of flavors and textures. Toasts, baked dishes, and one-pan meals make it easy to serve a group. And if you’re cooking just for yourself, these recipes still hit the mark.

Vegan brunch doesn’t need to be complicated. It just needs good food and a little time to enjoy it. If you’re ready to switch up your weekend meals, these dishes offer fresh and tasty ideas to try.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

Tofu benedict

To start off this list of vegan brunch recipes is this vegan version of the classic brunch food: eggs benedict. This tofu benedict comes from Gaz Oakley and is completely egg-free and dairy-free. The look of the dish is so appealing that anyone will enjoy this 30-minute meal. Tofu replaces the egg, and a vegan hollandaise ties everything together.

Find the recipe here.

Vegan French Toast

This vegan-friendly French toast will be your next brunch go-to. The recipe from Viva’s Vegan Recipe Club uses silken tofu instead of egg for a high-protein brunch that can be savory or sweet. Top your French toast with vegan whipped cream, a berry coulis, or even some vegan chocolate spread for sweet options. Savory options can be anything from vegan cheese to roasted veggies.

Find the recipe here.

Smashed peas on toast

Try smashed peas on toast if you want to switch things up at brunch. This Romy London recipe is an underrated brunch idea that’s perfect for those looking for some protein. The dish comes together very quickly, just by mashing peas and roasting some cherry tomatoes.

Find the recipe here.

Boozy butter beans and greens

This weekend brunch recipe will impress, especially if you’re serving mimosas. These boozy butter beans and greens from Elly Smart are a tasty recipe perfect for a group. Taking less than 20 minutes to make, put all your veg and beans together, cook with prosecco, and serve on crisp sourdough. You may have to double the recipe if you’re serving more than four people.

Find the recipe here.

Sweet berry bake

This sweet berry bake can be eaten for breakfast or brunch if you want a sweet option full of high-protein quinoa. Vanilla, berries, full-fat coconut milk, chia seeds, and a topping of coconut whipped cream make this a decadent four-serving meal. This recipe from Yecenia Currie is an easy one-dish brunch idea worth trying this weekend.

Find the recipe here.

Read more: 12 Vegan Family Dinner Ideas

Mediterranean beans on toast

This Mediterranean beans on toast recipe by Natlicious Food is an excellent brunch option if you feel like something savory, a little spicy, and zesty. The beans are quickly fried with shallots, sun-dried tomatoes, capers, white wine, and olive oil. Then you can serve it on crusty bread with some hummus for a protein-rich meal.

Find the recipe here.

Oven-baked pumpkin French toast

For a comforting yet indulgent brunch dish, try this oven-baked pumpkin French toast by Yecenia Currie. The batter is made of pumpkin puree and plant milk and flavored with maple syrup, cinnamon, and vanilla. Use ciabatta bread to soak in the pumpkin batter and go on to add the finishing touches. You serve it with pecans and coconut whipped cream.

Find the recipe here.

Vegan shakshuka

Next, try this vegan shakshuka by Plantbaes. It features a rich tomato sauce with peppers, olives, spices, and a creamy tofu “egg” blend for extra protein. Butter beans add heartiness; toasted almonds and fresh parsley bring crunch and brightness. Serve it warm with bread for a warming plant-based brunch.

Find the recipe here.

Blueberries and cream chia pudding

For an easy brunch idea you can make overnight, try this blueberries and cream chia pudding by Melissa King. Make your own cashew cream, add chia seeds, vanilla, dates, and blueberries, and finish with your favorite extras like more blueberries, cocoa nibs, or even some nuts.

Find the recipe here.

Scrambled tofu burrito

A scrambled tofu burrito is just what you need around brunchtime. Try this Natlicious Food recipe with kidney beans, tofu with nutritional yeast, a loaded wrap with hummus, purple cabbage, and avocado cream. It’s great with some spring onion as well.

Find the recipe here.

Read more: 10 Vegan Cakes To Make This Weekend

This article was written by Kaitlyn Lourens on the PBN Website.

With over 500,000 subscribers, Hutchings has built a reputation for no-nonsense, plant-based recipes that cater to vegans who want flavor and functionality. In this video, she reflects on her shifting health priorities. “I feel like I spent my 20s kind of just like eating whatever I wanted as long as it was vegan,” she says. Now in her late 30s, she focuses more on protein and hormone support. The recipes she shares use ingredients that many vegans already have on hand – soy milk, beans, tofu, and miso – making them budget-friendly and accessible.

Read more: ‘Why I Love These 4 Underrated Vegan Protein Sources’

Breakfast: coffee protein smoothie

Hutchings starts her day with a coffee-flavored smoothie. It includes soy milk, protein yogurt (with 12g of protein), unflavored plant-based protein powder, and peanut butter blended with agave. She also adds two shots of decaf espresso for flavor.

The smoothie balances fats, protein, and fiber, helping regulate blood sugar and reduce late-night snacking. “Having a breakfast does set me up to not eat as late into the night and also keeps my blood sugar level pretty stable,” she explains.

Soy milk and nut butter contribute to the protein count, and skipping the banana keeps the flavor profile neutral for coffee lovers. It’s a high-protein option that’s both creamy and customizable.

Lunch: miso white bean dip with naan chips and impossible crumble

Lunch is an improvised fridge clean-out turned gourmet. Hutchings blends cannellini beans, roasted garlic, miso, lemon juice, olive oil, and aquafaba into a protein-rich dip. She toasts leftover naan into chips, fries up some Impossible Meat, and finishes it all with parsley, chili crisp, and cherry tomatoes.

Beans and Impossible add a double hit of protein, while the topping brings color and crunch. “I knew it was going to be good, but this is really good,” she says.

This dish highlights how leftovers and pantry staples can be transformed into something hearty and tasty. It’s a strong reminder that high-protein vegan meals don’t have to be bland or repetitive.

Read more: ‘Why I Love These Easy, One-Pot, Protein-Packed Vegan Dinners’

Dinner: spicy sesame ramen with soft tofu and edamame

For dinner, Hutchings leans into comfort food with a twist. She uses a high-protein vegan ramen (21g per serving) as the base and adds corn, spinach, soft tofu, edamame, tahini, garlic chili oil, soy milk, and the included ramen broth packet.

The tahini and soy milk make the broth creamy and rich. Tofu and edamame add even more plant protein. “Ramen is always in the rotation… it just hits so good,” she says.

Despite being a cozy, comforting dish, the ramen packs in fiber, iron, and protein. It’s a great example of how to build a nutritious vegan dinner without giving up flavor or texture.

Hutchings’ video delivers on its promise – no bland food, just gains. With her realistic approach and use of affordable, familiar ingredients, this day of meals is proof that high-protein vegan eating can be both exciting and sustainable.

You can find more nutritious vegan recipes on the Edgy Veg YouTube channel.

Read more: Sheet Pan Crispy Black Pepper Tofu – With 34g Of Protein

This article was written by Editorial Team on the PBN Website.

Ama is a UK-based vegan recipe creator celebrated for her commitment to natural, flavorful cooking. With multiple cookbooks and a thriving online community, she continues to showcase just how exciting vegan food can be. In this new video, she leans into staple vegan ingredients like jackfruit, mushrooms, walnuts, and lentils to build meaty textures and vibrant flavor – no mock meats required.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Scotch bonnet, onion, garlic and ginger: a punchy flavor base

When making her vegetable patties, Ama says “the more veggies the better” in the filling. She uses sweet potato, carrot, cassava, onion, garlic, and ginger, all chopped up small.

To build the curry flavor in her vegetable patties, Ama blends Scotch bonnet peppers with onion, garlic, and ginger to create an aromatic paste. This blend forms the foundation of the curried filling, giving the patties a deep heat balanced by sweetness from vegetables and creaminess from coconut milk.

Oyster mushrooms, walnuts & lentils: a whole food ‘meaty’ mix

For her meat-style patties, Ama skips store-bought substitutes. Instead, she combines finely chopped oyster mushrooms, ground walnuts, and cooked black lentils. The result is a savory, protein-rich filling that mimics the texture of minced meat.

Oyster mushrooms are rich in fiber and antioxidants. Walnuts contribute omega-3 fatty acids and a satisfying crunch. Lentils bring plant-based protein and gut-healthy prebiotics.

“Doing these natural flavors with mushrooms and walnuts and lentils – it’s just a lot fresher, a lot more natural,” Ama says. “It’s nicer on your tummy and it’s got a lot more fibers to feed your gut bacteria.”

Read more: Vegan Mushroom And Guinness Pie

Plant-based shea butter pastry: rich, flaky, and dairy-free

Ama achieves her signature flaky crust using a plant-based butter made mostly from shea butter. The high fat content is key to creating layers in the pastry, especially when combined with turmeric, curry spices, and a clever lamination technique involving frozen grated butter. Once chilled and folded multiple times, the dough bakes into golden, crisp layers that surround the rich fillings.

With this recipe, Rachel Ama proves that vegan patties can be just as indulgent and flavor-packed as their meat-filled counterparts. Whether filled with spicy root vegetables or a hearty, nutty mince, both versions offer a celebration of Caribbean flavors – wrapped in perfectly flaky pastry.

You can find more plant-based recipes on the Rachel Ama YouTube channel.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

This article was written by Editorial Team on the PBN Website.

Badiei’s approach to making these brownies centers around simple, plant-based ingredients that both enhance the flavor and texture while being healthier alternatives to traditional brownie components. Let’s explore the three key ingredients that make these brownies so irresistible, and why they work so well together to create the perfect fudgy texture.

Read more: MyProtein Partners With Hotel Chocolate For Vegan Chocolate Protein Brownie

Ground flax seeds and water: the perfect egg replacement

Eggs are typically used to bind the ingredients in brownies, but Badiei swaps them out for ground flax seeds. The flax seeds are combined with water to create a gel-like consistency that helps hold the brownies together while maintaining their moisture. As Badiei explains, “This is the only brownie recipe you’re ever going to need. It’s not too cakey, it’s not too gooey, it’s just that perfect ultra fudgy texture that we all love.”

Flax seeds not only provide the necessary binding properties of eggs but also help to create that chewy, fudgy consistency that makes these brownies stand out. Beyond texture, flax seeds are also packed with fiber, omega-3 fatty acids, and antioxidants, which provide a healthy boost to this already indulgent treat. According to Badiei, they help achieve the perfect texture without the need for eggs, and for her, flax seeds are a key ingredient in ensuring that fudgy perfection.

Espresso: enhancing chocolate flavor

While the basic brownie ingredients are familiar, Badiei has a secret weapon that makes her brownies truly shine: espresso. “Trust me, the coffee makes all the difference here,” she says, underscoring how espresso helps to deepen and intensify the chocolate flavor in the brownies. The rich, full-bodied taste of coffee is the perfect complement to the dark chocolate, enhancing the overall depth without giving the brownies an overwhelming coffee taste.

Badiei explains that espresso is a simple addition but has a profound effect: “The espresso enhances the chocolate flavor beautifully.”

Read more: This Mini Brownie Tart Is Gluten-Free And Vegan

Brown sugar & granulated sugar: creating texture and flavor depth

The combination of brown sugar and granulated sugar is integral to Badiei’s brownie recipe. Brown sugar contributes moisture and chewiness, while granulated sugar provides that perfect crisp edge that you expect from a classic brownie. “Granulated sugar adds this classic sweetness, but it also helps to crisp up the edges of the brownies, whereas the brown sugar adds moisture, contributing to that chewiness and a subtle caramel undertone,” she says.

This combination of sugars gives the brownies both a sweet, caramel-like flavor and a wonderfully chewy center with just the right amount of crispness around the edges. Badiei uses both sugars to strike a balance between sweetness and texture, making these brownies the ultimate indulgence for anyone craving the perfect bite.

The perfect vegan brownie

Badiei’s fudgy, egg-free, and dairy-free brownies are a game-changer for anyone looking for a healthier yet indulgent dessert. By using ground flax seeds as a binder, espresso to deepen the chocolate flavor, and a careful mix of brown and granulated sugars to get the ideal texture, Badiei has created the ultimate brownie recipe that is both simple and extremely tasty. These ingredients come together to create the perfect fudgy texture, making these brownies a must-try for any chocolate lover.

You can find more plant-based recipes on the Pick Up Limes YouTube channel.

This article was written by Editorial Team on the PBN Website.

Each recipe uses whole foods that offer fiber, plant-based protein, and lasting energy. For people with hectic schedules, prep-ahead meals make it easier to stay consistent and eat well. Instead of skipping breakfast or reaching for convenience foods, you can enjoy something homemade and nourishing.

Meal prep also supports healthy habits. It saves time, reduces stress, and helps avoid decision fatigue. Felice’s prep ahead breakfast ideas are made with this in mind. In the video, she shares three options: chickpea pancakes loaded with vegetables, a freezer-friendly tofu sandwich, and a creamy mango chia pudding. Each one is flavorful, practical, and made to keep you full.

Read more: How To Make Girl Scout Cookie-Inspired Vegan Thin Mints

Veggie-loaded chickpea pancakes

Felice starts with a savory recipe made from chickpea flour. “If you’ve been looking for ways to add more veggies to your breakfast, this first one is for you,” she says.

She sautés green onions, asparagus, cherry tomatoes, red onions, and mushrooms. These are the veggies on hand, but she encourages flexibility. “I’ve made these with kale, bell peppers, shredded zucchini, shredded Brussels sprouts… so just have fun with it.”

While the vegetables cook, she prepares the batter. It includes chickpea flour, nutritional yeast, baking powder, and spices like garlic powder, onion powder, and smoked paprika. She mixes it with soy milk to boost the protein.

Once combined, she adds the veggies to the batter. She lets it sit for a few minutes before cooking. On the skillet, the pancakes turn golden and crisp on the outside. The recipe makes six to eight pancakes, depending on size.

She notes the recipe is inspired by besan chilla, a traditional Indian pancake made from chickpea flour. She enjoys hers with dairy-free yogurt and garlic achar, a spiced Indian condiment. Other topping ideas include pesto, hummus, cashew cream, or roasted red peppers and microgreens.

Read more: Beyond Steak Makes UK Debut At Hundreds Of Tesco Stores Nationwide

Vegan tofu sausage and egg breakfast sandwich

The next recipe of the prep ahead breakfast ideas is a protein-packed freezer sandwich built with a homemade tofu “egg” patty and plant-based sausage. “I just about ate this sandwich every single day because it is that good,” Felice says.

To make the tofu egg, she prepares a custom seasoning blend with nutritional yeast, paprika, curry powder, turmeric, onion powder, garlic powder, and black pepper. That blend is mixed with dairy-free milk to create a marinade. Firm tofu slices are soaked in this for 30 minutes before baking or pan-cooking. Once cooked, she sprinkles on kala namak (black salt) to give it a classic eggy flavor.

She pairs the tofu with plant-based sausage (or tempeh bacon), vegan cheese, and an English muffin, though she says any bread will work. The sandwiches freeze well. Just wrap in parchment paper and microwave for 1–2 minutes when ready to eat.

To finish, she adds chia seed jam and microgreens. “I like to just save this [the kala namak] for the end because it really helps to make that flavor pop more when I go to enjoy these sandwiches,” she says.

Mango chia seed pudding

Finally, Felice shares what she confidently calls the best chia seed pudding you’ll try. “I stand behind it… if that doesn’t make you want to try this, I don’t know what will.”

The base includes diced mango, coconut or soy milk, and optionally, a mango-flavored high-protein plant-based yogurt. For each serving, she uses two tablespoons of chia seeds and a splash of vanilla extract. Adding yogurt, she says, improves the texture and eliminates the need to stir again after the initial whisking.

She recommends letting the pudding sit in the fridge longer than usual to allow the flavors to develop. “The longer you let this sit in the fridge, the better,” she says. Once set, she tops it with granola and more mango for a colorful, refreshing breakfast that’s rich in fiber and omega-3s.

You can find more videos by Shakayla Felice on her YouTube channel.

Read more: Vegan YouTuber Shares ‘Failproof’ Granola Cup Recipe

This article was written by Editorial Team on the PBN Website.

The goal of this meal prep is to keep things affordable, nutritious, and easy to execute, without sacrificing variety. Simnett shops at Walmart to keep costs low and uses a blend of canned ingredients, bulk items, and fresh produce to balance convenience and nutritional value. He also shows how to freeze meals, store ingredients properly, and build a plan that works for busy weeks.

Each recipe is high in protein, fiber, and complex carbohydrates. This is a practical example of budget-friendly vegan meal prep done right.

Read more: ‘4 Oil-Free Vegan Recipes I Can’t Stop Eating’

Tofu chickpea frittata for breakfast

Simnett starts with a hearty breakfast that combines chickpeas, tofu, and vegetables. He blends three blocks of extra-firm tofu with canned chickpeas and water to form a protein-rich base. Then he adds fresh parsley, tomatoes, bell pepper, green onion, and salsa to bring flavor and texture.

The mix is seasoned with garlic powder, onion powder, turmeric, salt, and pepper, then baked into a frittata. “This is so much food,” Simnett says while mixing, noting that the recipe makes breakfast for five days.

Lentil and tomato pasta for lunch

Lunch is a simple meal made from rotini pasta, canned lentils, and store-bought garlic and herb tomato sauce. Simnett sautés onion and mushrooms, then adds the lentils and pasta sauce. He boils over eight cups of pasta and mixes everything together to portion out.

This dish is high in carbohydrates but still packs 36 grams of protein per serving. “Carbs are cheap,” Simnett explains, noting that beans and lentils are a great way to add protein on a budget.

The pasta sauce he chooses is affordable but higher in sodium, which he flags as a common trade-off with canned and jarred products. Still, he says this meal freezes well and is easy to reheat throughout the week.

Read more: How To Make Girl Scout Cookie-Inspired Vegan Thin Mints

Black beans, rice, and broccoli with Pad Thai sauce for dinner

Dinner brings in a stir fry-style dish using cooked brown rice, black beans, broccoli, and a store-bought pad Thai sauce. Simnett sautés onion, adds chopped broccoli, and stirs in canned black beans. He finishes it with a generous pour of sauce.

This dish contains about 25 grams of protein per serving. He recommends adding avocado for healthy fats, but only if you’re not freezing the meal. “You probably don’t want to add the avocado at the beginning of the week,” he advises. Instead, add a few fresh slices when you reheat.

Snacks, prep tips, and storage suggestions

To keep things simple and well-rounded, Simnett adds apples and bananas for snacks. These fruits are affordable and add freshness to the daily plan. He also suggests freezing the last two or three days of meals to keep them fresh and safe.

You can find more videos from Simnett Nutrition on Derek’s YouTube channel.

Read more: ‘The Foods I Eat To Get Enough Iron In My Plant-Based Diet’

This article was written by Editorial Team on the PBN Website.

This dish makes for a great appetizer or a topping for a vegan cheese plate. The combination of agave syrup and pepper gives the figs a slight sweetness with a gentle kick, making it a tasty option for any occasion. Whether you’re looking for a plant-based starter or a fun, savory-sweet snack, peppered agave figs deliver both in one bite. Plus, using fresh figs gives this dish a seasonal touch that works well for summer or fall gatherings.

Note: You can find the recipe for the Basil Soy Ricotta here.

Read more: High Protein Lasagna Roll Ups

Preparing the peppered agave figs

Figs go notoriously well with savory items like dairy-free cheese and nuts. Try these peppered agave figs for a perfect blend of sweet and savory.

5 from 1 vote

Servings4

Ingredients

• 1 tablespoon canola oil or oil of choice
• ¼ cup Basil Soy Ricotta
• ¼ cup agave syrup
• ¼ teaspoon freshly ground black pepper
• 12 large fresh figs

Instructions

• Heat the oil in a medium skillet over medium-high heat. Add the ricotta and cook for 5 to 10 minutes, stirring occasionally, until it browns on the bottom and acquires a drier texture.
• In a small bowl or measuring cup with a pouring spout, stir the agave syrup and pepper together.
• Partially quarter each fig, starting at the stem end and stopping ½ inch before the bottom so that you have a reservoir to hold the filling.
• Gently press each fig open. Spoon 1 teaspoon of the cooked ricotta into the center of each. Arrange on plates or a pretty serving platter and drizzle the peppered agave syrup over the top.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

Read more: Vegan Harissa Tofu Wrap

This article was written by Makini Howell on the PBN Website.

In the video, O’Neal explains that she created the lineup out of “a primal need to stop doing so many dishes.” Like many viewers, she doesn’t have a dishwasher, so these meals are designed for efficiency and batch cooking. They’re also ideal for anyone trying to boost protein intake while keeping meals simple.

The recipes featured are a red lentil dal, a creamy roasted vegetable pasta, and a hearty lentil soup. While not all hit the 30-gram protein mark on their own, O’Neal shares tips for adding ingredients like tofu, soy milk, or chickpeas to reach that target.

Read more: Eat Just Launches Single Ingredient Vegan Protein Powder At Whole Foods Market

Try all three recipes

One-pot red lentil dal

The first dish is a red lentil dal from Maya at FitGreenMind. O’Neal likes its simplicity and nutrition profile. “It’s simple. It’s minimal ingredients and super healthy,” she says.

She sautés garlic and ginger in olive oil, then adds a blend of cumin, coriander, curry powder, and paprika. Red lentils follow, along with tomato paste, water, and coconut milk. The dal simmers until thick and creamy.

Lentils are rich in magnesium, potassium, and fiber. One serving of red lentils contains 8 grams of fiber and 18 grams of protein, according to O’Neal. “That is something to write home about,” she says.

To boost the protein, she recommends several tweaks. “I would add some nutritional yeast… chickpeas… tofu,” she explains. She also suggests replacing part of the coconut milk with soy milk, which can add up to nine grams of protein per cup. With these adjustments, she estimates the dish can reach over 30 grams of protein per serving.

Read more: ‘I Tried The Viral Tofu Pancakes With 30g Of Protein’

Creamy roasted vegetable pasta

The second recipe comes from Carly at PlantYou. It’s a baked pasta dish loaded with vegetables, roasted garlic, and creamy cashew sauce. O’Neal says it’s not strictly one-pot if you make the sauce from scratch. “Technically it’s [not a] one pot because she calls for cashew cream (likely homemade) in this,” she says. “But she does say you can also use vegan cream cheese if you want to.”

She soaks cashews in boiling water, then blends them with garlic, lemon juice, and salt to create the cream. The roasted veg include red pepper, zucchini, cherry tomatoes, onion, artichokes, and a full head of garlic.

Once roasted, the vegetables are mixed with pasta and cashew cream. The result is rich, tangy, and deeply flavorful. “It’s such a rich, delicious sauce,” she says. “It’s creamy, it’s got the tomato. But then it has this really interesting acidity and briny flavor.”

To increase the protein, she recommends her classic silken tofu sauce, chickpeas, or nutritional yeast. “This is absolutely delicious,” she says. “I’ll make my own personal version of it, but it’s a brilliant idea.”

One-pot green lentil soup

The final meal is a lentil soup inspired by a recipe from Minimalist Baker. O’Neal uses green lentils for this one, which she says are more peppery and fibrous than red lentils.

The soup includes parsnips, carrots, celery, baby potatoes, garlic, and shallots, all simmered with broth and fresh thyme. O’Neal adds tomato paste for acidity and says a squeeze of lemon or crushed tomatoes would also work well.

“Legumes for life,” she says. “That’s a mantra to go by.”

To bump the protein further, she suggests adding nutritional yeast and more lentils. She also points out that this soup is great for freezing, meal prep, or making in large batches.

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: A Gut Doctor’s Survival Guide To Bloating On A Plant-Based Diet

This article was written by Editorial Team on the PBN Website.

The pancakes were originally created by Gigi Grassia (@gigi_goes_vegan), who shows in her viral video that it’s possible to make fluffy pancakes using silken tofu, flour, plant milk, a touch of oil, and baking powder. With around 30 grams of plant-based protein per serving, they’ve become a go-to breakfast option for anyone looking to boost their protein intake without using animal products. Watch Gigi’s original recipe here.

Read more: ‘12 Mistakes New Vegans Make – And How To Combat Them’

Silken tofu is a versatile ingredient commonly used in vegan baking, sauces, and desserts. It blends smoothly, adds creaminess, and offers a mild flavor that easily takes on other ingredients – making it an ideal egg replacer. In pancake batter, it helps create a soft, pillowy texture while increasing protein content.

High-protein breakfasts support energy levels, muscle recovery, and satiety throughout the day. For those following a plant-based diet, finding accessible, whole-food options like these pancakes can help meet daily nutritional needs without relying on supplements.

In her video, O’Neal first tries a modified version of the pancakes, adding protein powder and apple cider vinegar to the batter to boost protein and fluffiness. But the changes don’t go as planned. The batter sticks to the pan, the texture is overly custardy, and the pancakes fall apart. After that failed attempt, she decides to follow the original recipe exactly to see how it performs.

Read more: ‘Why I’m Obsessed With These Protein-Rich Vegan Buddha Bowls’

The high-protein pancakes recipe

Once O’Neal switches to the unmodified version, she immediately notices the difference. The batter is easier to manage, and the pancakes cook without sticking. “These are looking great. They’re not giving me any trouble,” she says.

The final result is a stack of fluffy, golden pancakes with a soft center and clean edges. “They’re gorgeous,” she says, “and I’m blown away by how fluffy they are.” Despite concerns about whether the tofu flavor would come through, O’Neal is pleasantly surprised. “I don’t really taste the tofu at all,” she adds.

She points out that while the texture is a bit gummier than traditional pancakes, the recipe still works well. “That’s nice. Wow. That’s really good,” she says while taste-testing the stack.

The original version contains about 30 grams of protein, but for those wanting an extra boost, O’Neal suggests combining maple syrup with peanut butter as a high-protein topping – a trick she uses often. “Turns out the original recipe works great,” she says. “Basically, if you add protein powder, it disintegrates before your very eyes.”

She finishes the video full of pancakes and impressed by the simplicity and success of Gigi Grassia’s recipe. “If you’re looking for a great vegan pancake recipe, this one is fantastic,” she says. “Very impressed. Shout out to them.”

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: Chia Seeds Could Help Lower Heart Disease Risk, Says Study

This article was written by Editorial Team on the PBN Website.

The video captures a mix of plant-based meals, exciting food spots, and lively activities, offering plenty of inspiration for vegan travelers or anyone local to the area. Throughout the vlog, Biermann documents everything from casual poolside meals to visits to iconic restaurants, showing how accessible vegan food can be on the road.

Biermann is a Canadian content creator known for her easy-to-follow vegan recipes, lifestyle tips, and travel adventures. Her YouTube channel has attracted a wide audience for its approachable take on plant-based living, showing that cooking and eating vegan can be simple, affordable, and fun. In her latest travel vlog, Biermann blends her signature relatable style with a behind-the-scenes look at family time, outdoor adventures, and, of course, lots of vegan eats across California and Nevada.

Vegan pizza night at Paisano’s, Hermosa Beach

A cozy night in Hermosa Beach was made even better with vegan pizza from a local spot called Paisanos. After a long beach day and sunset walk, Biermann and her family ordered pizzas with dairy-free cheese options.

Read more: Vegan Tokyo Guide: Where To Eat Plant-Based In Japan This Year

Vegan tacos at TacoLicious, Manhattan Beach

Another standout dining experience came from TacoLicious in Manhattan Beach, where Biermann sampled vegan taco options. What surprised her most, however, was the accompanying salsa. She notes: “It was the best salsa I’ve ever had in my life – it had mint in it which was so random.”

Upscale vegan dining at Crossroads Kitchen, Las Vegas

Once arriving in Las Vegas, Biermann and her family celebrated with a dinner at Crossroads Kitchen, a high-end restaurant which offers plant-based dishes.

Fine dining restaurants like Crossroads often highlight whole foods and creative plant-based spins on traditional comfort dishes, helping to show that vegan meals can be gourmet without animal products.

Read more: ‘I Dined At The World’s Only Michelin 3-Star Vegan Restaurant – Here’s What It Was Like’

Breakfast at Urth Caffé, Las Vegas

Another Las Vegas highlight was a trip to Urth Caffé, where Biermann tried the famous pistachio latte. She describes it as “the best pistachio latte in the world.”

Urth Caffé focuses on organic, health-conscious offerings, making it popular with travelers wanting wholesome, plant-based meals that are both energizing and indulgent.

You can find more plant-based travel videos on the Liv B YouTube channel.

Read more: ‘I Spent 7 Days On A Vegan Cruise – Here’s What It Was Like’

This article was written by Editorial Team on the PBN Website.

Hutchings is a Canadian content creator, cookbook author, and longtime advocate for making veganism accessible without sacrificing flavor. Through Edgy Veg, she has built a reputation for reinventing comfort food classics and offering realistic lifestyle advice – including how to shop smarter, cook creatively, and enjoy plant-based meals on a budget. Her personal mission to make vegan living easier and more approachable directly supports the message of this latest video.

Bulk legumes and grains: a cost-effective foundation

One of Hutchings’ key strategies is buying staples like beans, lentils, and rice in bulk. She emphasizes that purchasing dried legumes is far cheaper than buying canned versions. “Buying Staples in bulk is a huge thing,” she says, noting that these ingredients can be turned into burgers, taco fillings, hummus, and much more. Bulk legumes and grains are not only affordable but also provide essential fiber, protein, and vitamins for a balanced diet.

Read more: From Quinoa To Tofu: 15 Plant-Based Items To Bulk Buy At Costco

Frozen produce: affordable, nutritious, and convenient

Fresh produce can be expensive and spoil quickly, especially out of season. Hutchings encourages using frozen fruits and vegetables, which are often flash-frozen at peak ripeness to retain their nutrients. She explains, “Cook and shop smarter with what is available to you,” highlighting that frozen produce is perfect for smoothies, stews, and cooked dishes. Choosing frozen options minimizes waste and keeps grocery bills lower without sacrificing nutrition.

Imperfect produce: saving money without sacrificing quality

Another smart shopping tip from Hutchings is to buy imperfect or “ugly” produce, which is often heavily discounted despite being just as nutritious as flawless fruits and vegetables. “The perfect pristine carrot is just as nutritious as the ugly carrot,” she says, pointing out that appearances don’t affect the health benefits. Embracing less-than-perfect produce helps save money, reduce food waste, and support a more sustainable food system.

Read more: ‘This Is The Only Dip I Enjoy More Than Hummus’

Meal ideas that are cheap but flavorful

Meal planning is crucial for budget-conscious eating, and Hutchings offers plenty of inspiration. Dishes like ramen with jazzed-up broths, hearty chilis, stews, lentil enchiladas, and shepherd’s pie are inexpensive yet packed with flavor and nutrients. “At the end of the day it’ll totally be worth it,” Hutchings adds, encouraging viewers to put in a little extra effort for big rewards in flavor, nutrition, and savings.

You can find more plant-based videos on the Edgy Veg YouTube channel.

Read more: Vegan Tokyo Guide: Where To Eat Plant-Based In Japan This Year

This article was written by Editorial Team on the PBN Website.

Before becoming a celebrated vegan chef and content creator, Nisha Vora was a Harvard Law School graduate working in law. In 2016, after watching documentaries on factory farming, she adopted a vegan lifestyle and began sharing recipes online. What began as a side project soon became Rainbow Plant Life – a platform known for thoughtful, flavor-packed vegan cooking. Vora now has over one million YouTube subscribers and is the author of the New York Times bestseller Big Vegan Flavor.

A wholesome and flavorful alternative

Muhammara stands out not only for its complex flavor profile but also for its impressive nutritional benefits. The combination of roasted red bell peppers, walnuts, and pomegranate molasses results in a dip rich in vitamins, antioxidants, and healthy fats. This makes it a heart-healthy, anti-inflammatory, and fiber-rich option suitable for various dietary preferences. Vora highlights its versatility, suggesting it can be enjoyed with warm pita, as part of a mezze platter, spread on sandwiches or wraps, or dolloped on grain bowls.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Quick, easy, and customizable

One of the standout features of Vora’s muhammara recipe is its simplicity and adaptability. By opting for jarred roasted red peppers, the preparation time is significantly reduced, making it a convenient choice for for those with busy lives. The use of a food processor further streamlines the process, allowing the dip to come together in just 15 minutes.

Vora praises the final taste, saying:”Oh, it’s sweet, it’s tangy. It’s a little smoky. Every good flavor is in here.”

For those who prefer a smoother consistency, Vora suggests blending the dip until it reaches the desired texture. However, she notes that muhammara isn’t meant to be perfectly smooth like hummus; it’s more of a rustic dip with lots of body and a slightly chunky texture.

A family favorite

In a taste test featured in her video, Vora’s parents sample both her homemade hummus and the freshly made muhammara. Her father immediately recognizes the roasted red peppers, but can’t guess the name of the dip. Once revealed, both parents offer their verdict. When asked, “So if you had to rank this one out of 10, what would you give this versus the hummus?” her father replies: “Oh, hummus is eight, this is 10.”

Vora wraps up the segment by declaring, “Muhammara is officially the best dip in the world, at least in our small family.”

You can find more recipes on the Rainbow Plant Life YouTube channel.

Read more: Vegan Tokyo Guide: Where To Eat Plant-Based In Japan This Year

This article was written by Editorial Team on the PBN Website.

If you’re looking to increase your protein intake while keeping meals dairy-free and plant-based, The Happy Pear have created an innovative version with a hidden high-protein ingredient: tofu sheets. Combined with a few other smart whole food swaps, this lasagna is built to nourish.

Founded in 2004 by Irish twins Steve and Dave Flynn, The Happy Pear began as a small veg shop in Greystones, Ireland. Over two decades, it’s grown into a plant-based movement with a café, bakery, online courses, bestselling cookbooks, over 80 food products, a regenerative farm – and nearly two million followers across social media. Their goal? “To help you get healthier and be happier,” they say.

Their lasagna recipe, shared on YouTube, reflects that ethos: gluten-free, dairy-free, made from real ingredients, and packed with flavor.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

Lasagna ingredients with a protein punch

The base of the lasagna is a bolognese-style sauce made from red onions, garlic, carrot, and chili. Instead of meat, the brothers add cooked lentils and chopped walnuts. Both are rich in plant protein, with lentils bringing bite and about 18g of protein per cup, while walnuts contribute healthy fats and around 15g of protein per 100g.

Sun-dried tomatoes and passata are added for sweetness and richness. Then comes a handful of fresh spinach — not only for color, but also to bring iron, calcium, and a small protein boost.

For the white sauce, the brothers blend soaked cashew nuts with oat milk, lime juice, garlic powder, black pepper, and a pinch of salt. The result is a creamy béchamel that’s completely dairy-free but still rich and smooth. To lighten the fat content while keeping it indulgent, they add a measured amount of olive oil.

Seasonings like tamari and maple syrup elevate the umami and balance the acidity. The result is a sauce that Dave calls “a taste sensation.”

Read more: Cauliflower, Butter Bean, And Chard Dhal

The secret ingredient: tofu sheets

Instead of pasta, the lasagna uses tofu sheets – thin, papery slices made from compressed tofu. These sheets are high in protein (around 30g per 100g), naturally gluten-free, and cook into a soft, layered texture.

Tofu sheets are commonly used in Asian cooking and are available in many international or Asian supermarkets. They often come dried or fresh and can also be used in soups, stir-fries, or as wrappers for spring rolls and dumplings.

While traditional lasagna made with wheat pasta can still be healthy, this version is ideal for those wanting to boost their protein, avoid gluten, or simply try something new. Steve describes the finished dish as “a sturdy lasagna packed full of protein, packed full of flavor, and packed full of plant diversity.”

You can find more recipes on The Happy Pear YouTube channel.

Read more: Chickpea And Veggie Pita Pockets

This article was written by Editorial Team on the PBN Website.