Breakfast, Lunch & Dinner – Essential Vegan Recipes

Here’s the thing about eating vegan: it’s not nearly as scary or as difficult or as annoying as non-vegans make it out to be. It might take a little bit of extra planning, but more often than not, eating vegan is a non-issue. Whether you are vegan or not, you’re going to enjoy these inspired vegan meals.


Breakfast Bowl

2 bowls

2 cups milk, water or juice (we used almond milk)
2 bananas
1 cup frozen strawberries
2 tbsp hemp protein powder

1 cup granola
2 handfuls fresh berries
4 tbsp crushed nuts (we used almonds)
1/4 cup coconut chips or flakes
1 small handful of goji berries

Combine all the ingredients in a blender and blend thick. Top it with granola, fresh fruit and seeds. Ready to eat and to become your new obsession!

inspired by: Green Kitchen Stories


Curried Cauliflower Wraps

makes 2 wraps

2 cups cauliflower florets
2 teaspoons olive oil
2 teaspoons good quality curry powder
1/4 teaspoon salt 
2 wraps or pita bread
1/4 cup hummus
3 cups arugula, spinach, or lettuce
1/4 cup diced scallions plus extra for topping
2 tablespoons minced cilantro plus extra for topping
1 tablespoon olive oil
1 tablespoon lemon juice

Preheat oven to 400˚ F. Cut cauliflower florets into small, bite-sized pieces. in a roasting pan or sheet tray covered with parchment paper, toss cauliflower with olive oil, curry powder, and salt. Bake until browning, 20 to 25 minutes.
Meanwhile, spread hummus inside the wrap or pita bread. Toss greens with scallions and cilantro. In a small bowl, whisk together the olive oil and lemon juice. Pour over the arugula and toss until well coated. Divide the greens into the wrap/pita then once the cauliflower is done, divide on top of the greens.

source: Naturally Ella


Asian Soba Noodles

serves 2

4 ounces soba noodles
1 tablespoon olive oil
2-3 cloves garlic, grated
1 tablespoon grated ginger
1 chili roughly chopped
1/4 cup soy sauce
2 tablespoons water
1 tablespoon rice syrup
1/2 smal

l red onion, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small zucchini, julienned into noodles, roughly 2 cups worth
2-3 tablespoons toasted sesame seeds

Bring a pot of water to a boil. Add soba noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water, set aside.

In a large skillet, heat olive oil over medium-low heat. Add grated garlic and ginger, cooking for 1 minute. Pour in soy sauce, water, and honey. Bring to a boil, reduce to a simmer, and cook for 2 minutes.

Add in the thinly sliced red onion and pepper to the soy sauce mixture, cooking until tender, another 3-4 minutes. Next, add zucchini noodles, stirring to coat the noodles. Cook for 1-2 minutes (I like my zucchini noodles to still have a slight crunch). Taste and add more soy sauce or honey if desired.

Toss with soba noodles and serve with a sprinkle of toasted sesame seeds. While you can serve this dish warm, I find I like it cold (and usually the next day!)

inspired by: Naturally Ella 


Vegan Coconut Oreos
Homemade Coconut Butter

4 cups unsweetened shredded coconut flakes (do not use reduced fat shredded coconut or powdered coconut)
1 teaspoon vanilla extract
2 teaspoons coconut oil

Vegan Oreo Cookies 

1 and 1/3 cup dutch process cocoa
1 and 1/2 cups flour
1/4 teaspoon salt
2 cups sugar
1/4 cup plus 2 tablespoons water
3 teaspoons flax seed (linseed)
1 cup full fat canned coconut milk, warm
1 teaspoon vanilla extract

Vegan Coconut Buttercream Filling

1 cup coconut butter, softened
2 and 3/4 cups powdered sugar
3/4 teaspoon vanilla extract

Begin by preparing the coconut butter. Add the shredded coconut, vanilla extract, and coconut oil to your blender and blend. If after the cycle runs the mixture isn’t clumping together in a butter quite yet, blend one more time and it should become a clumpy, thick white butter. Empty the coconut butter into a bowl, cover, and keep refrigerated.

To make the cookies, sift together the cocoa and flour in a large bowl. Add the salt, stir, and set aside. In the bowl of an electric mixer, blend together the water and flax seed until the water thickens, then add the coconut milk and vanilla extract and mix until combined. Add the dry ingredients to the wet ingredients and stir until just combined and crumbs begin to form. When you hold the crumbs tightly together in your hand and then release, they should stay stuck together.

Preheat the oven to 190 degrees c. Empty the crumbly dough onto a sheet of parchment paper and pat it down into one cohesive mound. Place another sheet of parchment paper on top of the mound and roll out the dough between the two sheets of parchment paper until it is about 1cm thick.

Remove the top sheet of parchment paper and use a circular cookie cutter (about 5-7cm wide) to cut out the cookie shapes and place them on a baking sheet lined with parchment paper, leaving at least 2 inches of space between the cookies. Place the baking sheet in the refrigerator and chill it for 30 minutes before placing the sheet in the oven. Bake for about 17-22 minutes, then remove from the oven and allow too cool for 15 minutes before removing from the cookies from the pan to cool completely on a wire rack.

While the cookies are cooling, you can prepare the buttercream frosting. In a bowl using an electric mixer, mix together the coconut butter, powdered sugar, and vanilla extract at medium low speed until smooth. Set aside.

Once all of the cookies have been baked and cooled, you can begin assembling the cookies. Take about 1 tablespoon of the buttercream and spread it on top of one of the cookies, then place another cookie on top to create a little oreo cookie sandwich. Repeat until all of the oreos have been assembled. Serve immediately.

source: adventures in cooking

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