Whipped Frozen Lemonade
Whipped frozen lemonade combines the creaminess of a milkshake with the thirst-quenching tanginess of freshly squeezed lemonade for an incredibly refreshing treat. And this simple frozen lemonade treat comes together with just four ingredients and a blender. You can use light coconut milk or refrigerated coconut milk in place of full-fat coconut milk, though the end result won't be as rich and creamy. Leftover simple syrup will keep for up to 1 week in the refrigerator.
No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
Veggie & Hummus Sandwich
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
One-Pot Tomato Basil Pasta
This one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you'll have a healthy dinner the whole family will enjoy.
Creamy Watermelon Smoothie
This creamy vegan watermelon smoothie has a subtle coconut flavor thanks to coconut-milk yogurt. Strawberries add color and banana adds a smooth texture while letting the watermelon flavor shine through.
Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce
This vegan burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce--it's a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.
Lemon-Garlic Vinaigrette
We could eat it by the spoonful.
Vegan Coconut Chickpea Curry
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
Vegan Superfood Buddha Bowls
This nutrient-packed vegan Buddha bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Chickpea Curry (Chhole)
Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.
Mug Brownie
You might want to keep a copy of this recipe in the pantry beside the cocoa for those moments when you crave a chocolaty treat. Cook this fudgy brownie in a mug in the microwave and it's ready in less than a minute!
Cinnamon Roll Overnight Oats
It takes just minutes to assemble this healthy no-cook breakfast and you'll have meal-prepped grab-and-go breakfasts on hand for the rest of the week. Top these delicious vegan oats--inspired by classic cinnamon bun flavors--with fresh or frozen fruit and your favorite nuts and seeds.
