Eating plant-based foods is a step everyone can take to improve their health and help the environment. Eating plant-based can help reduce the risk of developing heart disease, diabetes, and certain cancers. It also helps you maintain a healthy weight and a healthy brain. While the benefits are plenty, it can be overwhelming for beginners to start their journey. We wanted to make it easier for you by gathering easy plant-based recipes for each meal of the day that you can add to your weekly menu. We've also included a plant-based slow cooker recipe for all you crockpot lovers out there!
Eating plant-based isn't about completely eliminating meat and animal products from your diet. It's about shifting your focus and not making them the center of your meals anymore. An easy tip to remember when planning your meals is to plan your meals around plant-based food groups such as vegetables, fruits, whole grains, legumes, nuts, and seeds.
Plant Based Recipe for Breakfast: Overnight Oats
This overnight oats recipe is a simple, yet versatile, plant-based recipe that you should always have in your back pocket. Swap out the mix-ins to create endless possibilities and flavors for your healthy vegan breakfast.
In a container with a lid, add ½ cup rolled oats, ½ cup plant-based milk of choice, 1 tbsp chia seeds (optional), 2 tbsp peanut butter (or nut butter of choice), ½ tbsp maple syrup (or other sweeteners). For chocolate oatmeal, add 1 tbsp of cocoa powder to the mix. Stir with a spoon to combine. Cover and leave in the refrigerator to soak overnight or for at least 6 hours. The next day, top your overnight oats with sliced bananas or a fruit of your choice. You can also add chopped nuts, dried fruit, and granola.
Plant Based Recipe for Lunch: Mixed Veg Tri-Color Pasta
This quick and easy vegetarian recipe doesn’t skimp on the flavor. Using Knorr Liquid Seasoning, the vegetables are infused with a rich umami taste that won’t make you miss the meat. Use tri-color pasta to create an Instagram-worthy meal. You can also use pasta that’s made with chickpea flour to make it even more filling.
Plant Based Recipe for Dinner: Sweet and Sour Tokwa
Bursting with sweet and sour Filipino flavors, this meatless recipe uses Knorr Chicken Cube to create a dish that's rich in flavor, minus the meat.
Plant Based Recipe for Snack: Creamy Cashew Queso Dip
Are you a Mexican food lover? This recipe is just for you. With only a few ingredients, you can enjoy the cheesy goodness of queso minus the cheese. The secret ingredient – is nutritional yeast, a popular vegan cheese substitute that adds a depth of flavor to dishes. This, combined with cashew, makes for a creamy queso dip perfect as a snack with vegetable slices or chips.
To make, combine ¾ cups of water with 1 cup raw cashews, 1 garlic clove, 2 tbsp nutritional yeast, 1 tsp chili powder, ¼ tsp salt, and 1 tbsp hot sauce in a high speed blender. In just a few minutes, you’ll be left with a creamy and delicious vegan queso. No cooking required. To alter the sauce's consistency, add more water to thin the sauce or add more cashews to thicken it up. Feel free to adjust the spices to suit your taste.
Plant Based Recipe for Special Occasions: Crispy Tofu Sisig with Okra and Mushroom
Yes, you can still indulge while eating plant-based. This delicious Kapampangan favorite uses tofu, okra, and oyster mushroom to make the usually high-calorie dish healthier. This recipe uses Lady’s Choice Real Mayonnaise for creaminess Sisig is famous for. Follow the recipe or swap with a plant-based mayo. Remember, you can still have animal products in a plant-based diet. Just don't make them your main meal.
Plant Based Slow-Cooker Recipe: Coconut Lentil Curry
A lot of plant-based recipes include some form of curry. Curries are delicious, filling, and versatile. Think of this recipe as a base. You can create an unlimited number of curry dishes based on this one by changing up the vegetables and replacing the curry powder with curry pastes of different flavors. You can even change the lentils into other beans and legumes like monggo to add a Filipino twist to this recipe.
To make this curry, you will need 1 diced onion, 2 minced garlic cloves, 1 diced kamote (sweet potato), 2 carrots, 2 cups brown lentils, 3 tbsp curry powder, 1 (15 oz can) diced tomatoes, 1 (15 oz can) tomato sauce, 3 cups vegetable broth or chicken broth made with Knorr Chicken Cube, 1 (14 oz can) full-fat coconut milk.
Add all the ingredients, except the coconut milk, into your slow cooker and let it cook on high for 4 hours or low for 7-8 hours. You’ll know it’s cooked when the lentils are soft and have absorbed most of the liquid. Add the coconut milk, stir, and now you have a delicious, hands-off plant-based meal using your slow cooker. Make sure to serve it with rice for a satisfying meal.
With these recipes under your belt, you can make the easy shift into eating more plant-based foods and living a healthier lifestyle.