67 vegan recipes to celebrate World Vegan Day
On November 1, World Vegan Day is celebrated, a date set in 1944 by The Vegan Society of the United Kingdom, to commemorate the 50th anniversary of the association. Since then the event has grown in worldwide repercussion and today it is celebrated throughout the month of November with many events and activities that invite, above all, to reflection. With this selection of our best vegan recipes we join to celebrate this day.
Beyond fads, radicalisms or endless absurd debates, veganism is a way of life that goes beyond simply “not eating animals”. Joining this celebration can be a good way to examine our habits and to encourage us not to depend so much on animal products. A well planned vegan diet can be perfectly valid, and recipes like these show that it is also varied, tasty and not at all boring.
Snacks, snacks and sauces
Setting up a vegan snack table is not difficult if we forget the typical sausages, cheeses and seafood preserves. Commercial snacks are, in principle, mostly vegan - be careful with the fine print of the ingredients - but unhealthy and not very sustainable. So the best thing is to prepare our homemade appetizers, a field in which spreads and dipping sauces are the best option.
There are two preparations that triumph among vegans and non-vegans: traditional guacamole and hummus. The second is a basic in the pantry of any vegan for its nutritional contribution and for how versatile it is. We have, for example, the classic hummus, but also an original lentil hummus or even colored hummus, introducing small variations to the base recipe.
To wet we can opt for the classic ones crudités of vegetables or also toasts and crisp breads. Another option is to make homemade crackers and add some other sauces to the table, which will also come in handy for other dishes in the kitchen:
- Crispy baked mushrooms
- Pumpkin Sunflower Seed Pesto
- Crispy chickpea and zaatar crackers
- How to Make Vegan Mushroom Nut Pate
- How to make cashew butter
- Apricot chutney with a hint of curry and ginger
- Veganesa, vegan mayonnaise
- Quinoa béchamel with Thermomix
- Vegan bolognese sauce
Salads are a staple in the diet of vegetarians and vegans, and increasingly also around the world. Once the “classic” recipes have been overcome, we already know that they are a great way to assemble very complete dishes that adapt to any time of the year and that they do not have any difficulty. More advantages? They can be prepared in advance, they are perfect to take away and they allow us to take advantage of almost everything we have in the fridge.
A complete vegan salad will include greens and vegetables, plant protein, and a good source of carbohydrates. Seeds and nuts add flavor, texture and many nutrients, and we can also play with the dressings. Here are some examples to get you started:
- Quinoa, roasted pumpkin and pomegranate salad
- Quinoa salad with zucchini, olives, jalapeños and flaxseed
- Beluga Lentil Salad with Tortilla Chips
- Crispy Red Lentil Salad
- Vegan Roasted Chickpea and Kale Kale Salad
- Spring quinoa salad with asparagus and strawberries
- Red cabbage salad and vegan mayonnaise