In a recent video, he revealed a long-kept family favorite: a vegan take on rasta pasta. This colorful dish is infused with Jamaican-inspired spice blends, offering a hearty, meat-free meal packed with plant-powered flavor. Through the video, Bernard not only walks viewers through the method but also explains his ingredient choices and offers tips to elevate the dish nutritionally.

Rasta pasta ingredients

Bell peppers are a key ingredient in rasta pasta. They bring vibrant color, crunch, and a natural sweetness. They’re packed with vitamin C, antioxidants, and fiber, making them a great addition to pasta dishes.

Bernard carefully demonstrates how he slices the peppers for maximum ease and flavor impact, using red, orange, and green varieties to showcase both their taste and aesthetic appeal. Their inclusion brings a fresh and energizing contrast to the warm spices of the dish.

Garlic and onion are also used, and Bernard offers a step-by-step on mincing garlic for maximum flavor release. He also shows you how to minimize your chances of crying when cutting an onion.

Read more: ‘6 Plant-Based Meals I Cook for My Family’

Coconut milk for creaminess

Coconut milk provides creaminess and richness, meaning there’s absolutely no need for dairy in this recipe. Bernard prefers a thicker coconut milk for this dish and notes how it balances the heat of the spices while giving the sauce its signature velvety texture.

The dish isn’t complete without Bernard’s homemade jerk seasoning – which includes nineteen spices. “What makes this pasta dish so unique with flavor is that your entire cabinet is going to take a crack at seasoning it” he says. Another key ingredient is scotch bonnet chili, which adds a spicy kick to the pasta.

Whether you’re new to plant-based eating or a seasoned vegan, this hidden gem from Bernard’s kitchen might just become your new favorite.

Read more: Kid-Approved Vegan Packed Lunches (That Adults Will Love Too!)

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

Javant is celebrated for his creative approach to plant-based cooking, focusing on simple, minimally processed ingredients that deliver maximum flavor. His recipes are designed to be accessible, making healthy eating enjoyable for everyone. In this particular video, he highlights three staple vegan ingredients – oyster mushrooms, young jackfruit, and his homemade cashew-based HV mayo – that serve as the foundation for these delicious salads.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Oyster mushrooms: a meaty plant-based alternative

Oyster mushrooms are a popular choice in vegan cooking due to their tender texture and ability to absorb flavors well. They provide a satisfying, meaty bite that makes them an excellent substitute for chicken in salads.

In the video, Javant uses a pressing technique with a cast iron pan to cook the mushrooms, enhancing their texture and flavor. He seasons them with a blend of spices and coconut aminos, creating a savory base for the first version of the no-chicken salad.

Read more: 10 Vegan Broccoli Recipes

Young jackfruit: the shredded sensation

Javant uses jackfruit to make his second vegan chicken salad. Young jackfruit is known for its fibrous texture, which closely resembles shredded chicken, making it a favorite in vegan cuisine.

Many people avoid jackfruit because of its natural bitterness and high sodium content when canned. Javant tackles both of these issues head-on by thoroughly soaking the fruit beforehand – something he strongly recommends for optimal taste and health.

Once prepped, the jackfruit is cooked with spices and coconut aminos, then mixed with HV Chipotle mayo to create a smoky, flavor-packed version of vegan chicken salad.

HV mayo: the creamy connector

No chicken salad is complete without a creamy dressing, and Javant’s HV mayo serves as the perfect binder for his creations. Made primarily with cashews, this oil-free alternative provides a rich and smooth texture while delivering a wealth of nutrients.

Because it’s made from whole foods, HV mayo avoids processed oils and additives while still offering creaminess and depth of flavor. Javant’s HV mayo comes in various flavors, including a chipotle version that adds a smoky kick to dishes.

Through his innovative use of oyster mushrooms, young jackfruit, and cashew-based mayo, Javant demonstrates that it’s entirely possible to enjoy the comforting flavors of chicken salad without compromising on health or ethics. His approach serves as an inspiration for those looking to explore plant-based cooking, proving that with the right ingredients and techniques, vegan dishes can be both nourishing and indulgent.

For more of Javant’s creative recipes and cooking tips, visit the HealthyVeganEating YouTube channel.

Read more: Cozy Up With This Vegan Chicken And Dumplings Recipe

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

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.

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.

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.

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.

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.

Born in Edmonton, Canada, Anderson moved to Tokyo at 18 to study at Sophia University and pursue a career in entertainment. Anderson has appeared in Japanese TV shows like Piponza ABC! and The Benza, and has hosted programs on NHK World, including J-Flicks and Journeys in Japan. In 2020, she was a finalist in the Miss World Japan pageant, earning the “Japan Traditional Culture” award. Fluent in English, Japanese, and French, she continues to explore and share Japan‘s culinary culture through her work on Japan by Food.

In her recent video, Anderson embarks on a flavorful journey through Tokyo, highlighting some of the city’s most innovative vegan eateries. One notable stop is Izakaya Masaka in Shibuya, where traditional Japanese pub fare receives a plant-based makeover.

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

Izakaya Masaka (Shibuya): a vegan twist on Japanese pub fare

Located in the basement of Shibuya PARCO, Izakaya Masaka offers a fully vegan take on the traditional Japanese izakaya experience. The menu features plant-based versions of classic dishes like karaage (fried “chicken”) and mapo tofu, all served in a cozy, authentic setting. Anderson notes, “If you want a great Japanese food that’s vegan, you got to come here.” The karaage, made from soy protein, is praised for its juicy texture and convincing flavor. Pair your meal with a certified vegan Fuji Beer for a complete experience.

2foods (Shibuya & Ginza): healthy junk food reimagined

2foods is a vibrant café chain with locations in Shibuya and Ginza, known for its “healthy junk food” concept. The menu includes innovative plant-based dishes like spicy burgers, omurice with demi-glace sauce, and a variety of colorful donuts. Anderson is impressed by the creativity, stating: “The sauce is so good… a slightly sweeter version of the classic beefy demi-glace.” Notably, their vegan “egg” is crafted from white kidney beans and carrots, offering a unique twist on traditional flavors.

Natural Lawson: convenience store with a health-conscious edge

Natural Lawson, a sub-brand of the Lawson convenience store chain, caters to health-conscious consumers with a range of vegan-friendly products. Anderson highlights options like vegan protein drinks, soy-based lattes, and cashew-based cheesecakes. She remarks, “That sauce is really good and the asparagus… the mushrooms are so juicy like you bite into it all of the juices come oozing out.” These stores provide accessible plant-based options for travelers on the go.  

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Vegan Gyoza Yu (Uguisudani): Colorful Dumplings with Diverse Flavors

Situated near Ueno Park, Vegan Gyoza Yu specializes in handmade, colorful dumplings, each with distinct flavors like ginger miso and shiitake soy meat. Anderson compares the experience to enjoying a box of chocolates, noting the fun in trying each variety. The vibrant presentation and diverse taste profiles make it a standout destination for vegan cuisine enthusiasts.

Through her exploration, Shizuka Anderson showcases Tokyo’s expanding vegan scene, highlighting how traditional Japanese dishes are being reimagined with plant-based ingredients. Her journey offers valuable insights for anyone seeking delicious and health-conscious dining options in Japan.

You can find more Japan food videos on the Japan by Food YouTube channel.

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

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

Nourish bowls, sometimes called power bowls, have become a staple in the plant-based world. They’re easy to customize, naturally balanced in macronutrients, and packed with vibrant whole foods. For many people following a vegan or plant-forward diet, they’re a practical way to hit protein goals, increase fiber intake, and keep meals interesting without needing elaborate recipes.

In this recipe, the Flynns aim to answer common concerns about plant-based meals: not filling enough, hard to digest, or reliant on soy. Their nourish bowl skips soy entirely, instead using lentils, quinoa, walnuts, and hemp seeds to deliver protein and texture. This bowl is therefore suitable for those with soy allergies. The result is a balanced, flavor-forward meal that supports gut health, with nearly half the daily recommended fiber.

Here’s how the dish comes together and why the ingredients matter.

Read more: Too Lazy To Cook? These 5 Vegan Food Hacks Are A Game-Changer

See the twins in action

Roasted vegetables for volume and fiber

The base of the nourish bowl starts with two cruciferous staples: cauliflower and broccoli. Both are chopped (stalks included) and tossed with olive oil, salt, and pepper before roasting.

Roasting brings out sweetness and crisp texture, while retaining the high fiber content and phytonutrients these vegetables are known for. “Broccoli stalk is quite succulent,” one of the brothers notes, encouraging viewers to avoid waste and keep the nutrient-dense stalks in the mix.

Cauliflower inside leaves are also included, offering not just bulk but also vitamins and antioxidants that support immune and metabolic health.

Protein-rich golden quinoa

To serve as the grain base, the Flynns cook quinoa with turmeric for both flavor and color. Quinoa is a “pseudo-grain” that is “full of protein,” they say, noting quinoa’s complete amino acid profile.

Technically a seed, quinoa is naturally gluten-free and high in fiber, making it a strong choice for those looking to add plant diversity and protein to their meals. Turmeric, known for its anti-inflammatory properties, also adds visual appeal and a warm, earthy taste.

Flavored lentils for plant-based protein

The next layer of the bowl features lentils, another high-protein and high-fiber ingredient. Instead of serving them plain, the Flynns sauté garlic and cumin seeds to create a rich, aromatic base before adding the pre-cooked lentils.

A touch of smoked paprika, salt, and pepper adds depth. “This sounds like such a simple technique, but these lentils will be packed with flavor,” they explain. Legumes like lentils are also a great source of iron, magnesium, and resistant starch, which supports gut health.

Walnut and hemp crunch for texture and healthy fats

To provide crunch and even more protein, the brothers toast a mixture of chopped walnuts and hemp seeds in a dry pan. “This is going to add a bite…and another layer of protein,” they emphasize.

Walnuts are a good source of omega-3 fatty acids, while hemp seeds add additional complete protein, fiber, and minerals like zinc. Toasting the mix enhances flavor through caramelization, while adding a contrast in texture.

Creamy tahini yogurt sauce to tie it together

A simple dressing made with coconut yogurt, tahini, garlic powder, lemon juice, and salt pulls the entire bowl together. The lemon acts as an emulsifier, balancing the creamy fat from the tahini with acidity and brightness.

“This adds the moisture to the dish and makes all the other components come together,” they explain. The sauce can be thinned out with water and adjusted with more lemon or salt to taste.

Assembling the bowl

To serve, the brothers layer the quinoa, roasted veg, flavored lentils, fresh avocado slices, toasted nut crunch, and a generous drizzle of tahini cream. The avocado adds more healthy fats and creamy texture, which they describe as “a sixth flavor.”

The finished bowl is visually striking, deeply nourishing, and easy to make in under 45 minutes. It’s high in fiber, rich in essential nutrients, and completely soy-free, which is great for those unable to process soy.

You can see more of The Happy Pear on their 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.

Jenné Claiborne, the content creator behind the SweetPotatoSoul YouTube channel, recently spent a week on board with her mother and daughter. Though technically working, she hosted cooking classes and a book signing for her latest release Vegan Vibes. Claiborne says the trip left her “relaxed, rejuvenated, clearheaded.”

The video she shares documents what that experience looks like day-to-day: the meals, the stops, the people, and the activities. The cruise visited Jamaica, Grand Cayman, Cozumel, and a private island in the Bahamas, all while hosting fully plant-based meals and wellness events on board.

Here’s what the cruise offered and how Claiborne spent her time on board.

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

A dedicated vegan buffet for breakfast

Each morning, guests in the Holistic Holiday group had access to their own vegan buffet. Claiborne describes a mix of sweet and savory offerings: tofu scramble, sautéed mushrooms, vegan sausage, pancakes, and French toast.

“I always got the tofu scramble and mushrooms and usually sausage,” she says, “and of course something sweet.”

Most mornings, they took their meals out onto the ship’s deck to eat in the Caribbean sun.

Exploring a private island in the Bahamas

One stop on the cruise was a private island owned by the cruise company, open only to guests. “This place is stunning,” Claiborne says. The family spent the day swimming, relaxing, and playing in the sand.

She points out the ease of the experience: cruise guests can use their onboard cards at the island’s bars and snack shacks, and there’s no need to return to the ship for meals.

Lunch on land and at sea

On the island, Claiborne and her family visited a general buffet that served the entire cruise, not just the vegan group. Options were more limited here but included fries, bean salad, roasted vegetables, and fruit.

“The vegan options were not great,” she says, “but the convenience of free food right on the island is hard to beat.”

Back on the ship, the Holistic Holiday guests had their own lunch buffet, with rotating options like curry, beans and rice, large salads, and a variety of vegan desserts. “My favorite was the walnut brownies,” she says. “I could eat these every day.”

When docked in Cozumel, Claiborne found a fully vegan Mexican restaurant called Vegan Bario, where she ordered enfrijoladas, cauliflower tacos, and quesadillas. She recommends it for anyone passing through the port, calling the food “amazing” and the staff “so friendly.”

Read more: UK Airports See Soaring Demand For Vegan Food

Take a look at the cruise

Cooking classes and book signings on board

Part of Claiborne’s role on the cruise was to teach cooking. She led three classes, two demos and one hands-on session, using recipes from Vegan Vibes.

Many people who attended the cruise had seen her previous video and joined this year as a result. “It was so much fun to meet so many of the SweetPotatoSoul community,” she says.

She also held a book signing, joined by her daughter, who appears in the new cookbook. “She’s basically a celebrity now,” Claiborne jokes.

Family-friendly relaxation and celebration

Back on the beach, the family spent time swimming, playing in the sand, and enjoying the last hours of sun. Claiborne did what she calls her “obligatory sand scrub,” exfoliating her skin with beach sand and rinsing off in the ocean – a ritual she says makes her feel smooth and refreshed.

Later that night, they rushed to make dinner reservations back on the ship. Every evening, the Holistic Holiday guests dined at a dedicated vegan restaurant with a five-course set menu. Claiborne says the food was healthy, balanced, and always included a dessert – her favorite part.

Nightly shows and a sunset send-off

Most nights ended with a live performance in the ship’s main theater. Her daughter insisted they attended, and Claiborne says she’s glad they did. Each night featured different acts like dancers, singers and acrobats, and the entertainment never repeated.

On the final night, they also caught a sunset from the ship’s deck. “What a beautiful ending to a fantastic journey,” Claiborne says.

You can find more of Jenné Claiborne’s videos and recipes on the Sweet Potato Soul YouTube channel.

Read more: South Korea Launches Nine Day Vegan Food Tour

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