Vegan Light Meals
Lighter vegan dishes for breakfast, lunch or a picnic. Most take under 30 minutes of hands-on time, and several can be made ahead.
The red lentil pancakes need only lentils and water. The tofu scramble is our standard weekend breakfast. The tabbouleh keeps for four days in the fridge, so it works well for packed lunches.
Chilled Roasted Melon Soup
A cold summer soup of roasted cantaloupe or Charentais melon blended with cucumber, lime and ginger. Vegan, no-cook after roasting, and very refreshing.
Gluten-Free Corn Cakes with Smoky Tomato Pesto
Crisp golden sweet corn fritters made with cornmeal and chickpea flour, served with a smoky sun-dried tomato and almond pesto. Vegan and gluten-free.
Ochazuke (Japanese Green Tea Rice Soup)
Ochazuke is a simple Japanese dish of rice in hot green tea with savory toppings. Here's a vegan version with umeboshi, nori, sesame and pickles, ready in 10 minutes.
Pistachio Butter Toast with Candied Kumquats
Homemade pistachio butter spread thick on toast and topped with glossy candied kumquats. Includes how to make both the pistachio butter and the kumquats.
Pomegranate Yogurt Parfait
Layers of plant yogurt, crunchy granola and jewel-bright pomegranate seeds with orange zest and pistachios. A five-minute vegan breakfast.
Puffed Millet Granola
Light, crunchy clusters of puffed millet, oats, nuts and seeds baked with maple syrup and coconut oil. Vegan, honey-free and easy to make gluten-free.
Red Lentil Pancakes (Just Two Ingredients)
Vegan, gluten-free pancakes made from just split red lentils and water. No eggs or egg replacer needed. Soak, blend and cook, then fill sweet or savory.
Rosemary Roasted Cherries
Cherries roasted with rosemary, balsamic and maple until jammy. Spoon them over vegan cheese on toast, coconut yogurt or ice cream.
Saluyot and Shiitake Gyoza
Pan-fried vegan dumplings filled with saluyot (jute leaves) or spinach, shiitake, tofu, ginger and spring onion, with a soy and vinegar dipping sauce.
Spinach Crêpes with Quinoa, Saffron Peas and Broad Beans
Bright green egg-free crêpes blended with spinach, filled with quinoa, saffron-buttered peas, broad beans, lemon and mint. A spring lunch or light dinner.
Tabbouleh Salad With Couscous – Super-Tasty Recipe
A fresh tabbouleh made with couscous instead of bulgur: parsley, mint, cucumber, tomato and a lemon-garlic dressing. Vegan, serves 4, keeps for 4 days.
Tofu Scramble
A quick vegan tofu scramble that tastes like eggs, thanks to black salt (kala namak), turmeric and nutritional yeast. Ready in 15 minutes.
Wild Onion and Stinging Nettle Soup
A bright green spring soup made with young nettle tops and wild onion or wild garlic. How to pick nettles, take out the sting, and make the soup in 30 minutes.