‘My Simple Hack For Easier Plant-Based Meals’

From plantbasednews.org

With this simple hack, you can easily prepare delicious plant-based meals throughout the week 

Nisha Vora, a Harvard Law School graduate and former corporate lawyer, transitioned away from law to pursue her passion for plant-based cooking. As the founder of Rainbow Plant Life, she shares vibrant, flavour-packed vegan recipes designed to make plant-based eating accessible.

Many people find weeknight cooking overwhelming, whether due to time constraints, meal prep fatigue, or the challenge of making plant-based meals taste exciting. In a recent video, Vora shared her simple strategy for making plant-based meals easier throughout the week: preparing a few versatile sauces in advance. “The secret to making delicious healthy meals all week long is sauces,” she explains. By spending just 20 minutes on a Sunday preparing one or two sauces, she says it becomes effortless to assemble quick and flavourful meals on busy nights. “A good sauce transforms simple foods into something gourmet and makes it a breeze to whip up delicious weeknight meals.”

This simple hack will make it easier to create delicious recipes throughout the week - Media Credit: Rainbow Plant Life/YouTube

She highlights four key sauces that can elevate plant-based meals and demonstrates how to use them across multiple dishes. 

Vegan tzatziki

A Greek-inspired yogurt sauce, tzatziki is often served as a dip, spread, or dressing. Vora makes it plant-based by using thick coconut yogurt, which provides a creamy texture similar to traditional Greek yogurt. She mixes it with grated cucumber, fresh dill, garlic, red wine vinegar, salt, and pepper, creating a tangy and refreshing sauce.

Vora suggests several ways to use tzatziki throughout the week:

• Greek salad bowl – A mix of cucumbers, tomatoes, red onions, capers, olives, olive oil, and red wine vinegar, topped with roasted chickpeas and vegan feta and finished with a dollop of tzatziki.
• Wraps and sandwiches – A replacement for mayo, adding creaminess to wraps with dressed greens, crispy vegetables, avocado, and beans.
• Grain bowls – Served over farro or another grain with roasted vegetables and a crunchy topping for contrast.
• Side sauce for roasted vegetables – Paired with carrots, broccoli, or cabbage, served alongside beans or nuts.

Beet hummus

Rainbow Plant Life/YouTubeBeet hummus adds flavour and a pop of colour to your recipes

A twist on traditional hummus, this vibrant pink dip combines roasted beets, chickpeas, tahini, garlic, lemon zest and juice, cumin, coriander, salt, and olive oil. “This is definitely our most involved sauce, but she’s worth it,” Vora says, noting that roasting beets enhances both flavour and colour.

Ways to use beet hummus include:

• Mezze platters – Served with pita, olives, pickled vegetables, and raw vegetables for a no-cook dinner.
• Grain bowls – Layered with brown rice, tofu, kale, and a crunchy topping like toasted panko.
• Sandwich spread – Added to wraps and sandwiches with tofu, sprouts, cucumbers, and pickled onions.
• Salad dressing – Thinned out with lemon juice or vinegar and drizzled over fresh greens.

Vegan queso

A dairy-free alternative to cheesy Tex-Mex sauces, this queso is made with cashews, vegan yogurt, cumin, smoked paprika, chili powder, nutritional yeast, pickled jalapeños, jalapeño brine, salsa, salt, and pepper. “I’ve been making this sauce for over four years, and it never gets old,” Vora says.

She suggests using it for:

• Quesadillas and burritos – Spread inside buffalo chickpea quesadillas or burritos.
• Nachos – Poured over tortilla chips with beans, salsa, and guacamole.
• Tacos – Drizzled over charred corn tortillas with avocado, pickled onions, and fresh cilantro.
• Burrito bowls – Paired with rice, beans, fajita vegetables, and salsa.

Vegan pesto

A plant-based version of traditional pesto, this sauce blends fresh basil, toasted pine nuts, garlic, lemon zest and juice, nutritional yeast, olive oil, salt, and pepper. Vora notes that pesto is highly adaptable, allowing for swaps like walnuts instead of pine nuts or parsley instead of basil.

Pesto works well in:

• Pasta and pasta salads – Tossed with cooked pasta or cold pasta salad.
• Sandwiches – Spread on sourdough with fried tofu, tomatoes, and greens.
• Soups – Stirred into vegetable soups for added depth.
• Vegetable salads – Mixed into salads made with blanched green beans, red onions, and toasted nuts.

A simple way to elevate plant-based meals

By preparing one or two sauces at the start of the week, Vora demonstrates how it becomes easier to assemble quick and delicious plant-based meals. Whether used in grain bowls, sandwiches, or simple vegetable sides, these sauces enhance flavor and variety, making plant-based eating easy.

Find out how to make Nisha Vora’s sauce recipes and lots more on her website and YouTube channel.

https://plantbasednews.org/lifestyle/food/my-simple-hack-for-easier-plant-based-meals/

Meera Sodha’s vegan recipe for lentils with chestnuts, red wine and cavolo nero

From theguardian.com

Chestnuts lend their crumbly, creamy and crunchy magic to a lentil and cabbage ‘risotto’ 

If chestnuts could speak, they would ask for equal rights with other nuts, and not just to be eaten at Christmas. Once upon a time, eating chestnuts in season, from October to December, made sense, because, unlike other nuts, they have a short shelf life. But, thanks to fancy new packaging, we can now enjoy these crumbly, creamy nuts all year round. Being robust and buttery, rich and sweet, they’re an excellent addition to vegan dishes, such as in these lentils. Here, I’ve braised some chestnuts with lentils in wine until deeply delicious, then hard-fried some others until they’re like crumbly sweet breadcrumbs.

Lentils with chestnuts, red wine and cavolo nero

Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones

These lentils are quite rich, so I like to eat them by themselves, but you might like some good bread, toasted and drizzled with olive oil, alongside. If you’re using dried lentils, rinse them first under cold water, then put in a pan and cover with 300ml cold water. Bring to a boil, simmer for 20 minutes, or until tender, then drain and rinse under cold water.

Prep 10 min
Cook 40 min
Serves 4

250g ready-cooked chestnuts
7½ tbsp extra-virgin olive oil
1 large onion, peeled and finely diced
2 leeks (220g), greens and whites finely sliced and washed well
2 celery stalks (100g), trimmed and finely diced
2 garlic cloves, peeled and minced
300ml red wine
Fine sea salt and black pepper
250g cooked puy lentils (or 100g dried lentils – see recipe introduction)
200g cavolo nero, leaves stripped and cut into 2cm strips

First, prepare the chestnuts. Cut half of them into small chunks and finely chop the other half into breadcrumb-sized pieces. Put both in separate small bowls and set to one side.

Heat six tablespoons of the oil in a wide saute pan for which you have a lid, then add the onion, leeks and celery, and cook, stirring regularly, for 10 minutes. Add the minced garlic, cook for two minutes until the raw smell disappears, then pour in the wine and a teaspoon and a half of salt, and leave to cook for five minutes, until the liquid evaporates.

Stir in the cooked lentils, cavolo nero and chunky-cut chestnuts, pop on the lid, and cook for 12 or so minutes, until the cabbage is tender.

In a separate frying pan, heat the remaining tablespoon and a half of oil over the highest heat, then tip in the chestnut crumbs and fry hard, stirring regularly, for two to three minutes. Stir in a couple of big pinches each of salt and ground black pepper.

Transfer the lentil mix to a platter, scatter the chestnut crumbs all over the top and serve.

https://www.theguardian.com/food/2025/mar/01/vegan-lentils-chestnuts-red-wine-cavolo-nero-recipe-meera-sodha

Want Cheaper Food? Vegans Suggest You Stop Eating Eggs And Meat — And They Have A Point

From uk.style.yahoo.com

It must be acknowledged that being shamed for what you’re eating by a smug vegan is not everyone’s idea of a good time. We all know someone who brings up their virtuous eating plan within the first few minutes of every conversation. For some of us, all that dietary purity induces a mad desire to go find the nearest medium-rare hamburger and gobble it down right in front of them, just to be contrary.

But with the price of eggs and meat on the rise, there’s another argument for going vegan: It can save you money.

Maggie Baird knows a lot about the music industry (she’s the mother of Grammy Award-winning artists Billie Eilish and Finneas), but she also knows quite a bit about food systems and how they work. She’s the founder and president of Support and Feed, a non-profit that works on mitigating climate change and increasing food security by driving global demand, acceptance and accessibility of plant-based food. And she’s clear that the consumption of meat, eggs and cheese, in addition to having a negative impact on health and the environment, is a very expensive way to eat.

Baird brings a home cook’s sensibility to the often-polarizing debate about why, or why not, to eat certain foods. “I save a lot of money compared to those who eat animal products,” she said.

While many vegans find themselves spending quite a bit on processed, convenience-focused, plant-based food, Baird buys bulk ingredients and always has options on hand. “The more you start from scratch, the more you’ll save,” she said.

She cooks with lentils, beans, quinoa, rice and in-season or frozen fruits and vegetables. One of her family’s favourites is her “kitchen sink” veggie burgers that include salsa, onion, garlic, beans, grains, nuts, mushrooms and chickpea flour. “I make a lot and freeze them, and they’re super affordable,” she said.

Describing herself as a “prolific baker,” she noted, “There are definite savings to be found in replacing eggs, butter and other dairy products with plant-based items. I use flaxseed, mashed banana, applesauce, plant-based yogurt, whipped aquafaba, powdered egg replacer made from potato starch, or a combination of these. They’re all less expensive than eggs, in addition to being better for the planet and more humane.”

Have you considered whether your non-negotiables should actually be negotiated off your grocery list? 

Alexander Spatari via Getty Images

Will you save money if you cut out eggs, meat and cheese? 

The vegans we talked to acknowledged that it’s very possible to eat for much less as a vegan — if you focus on whole, unprocessed ingredients.

“Eating plant-based is not only about a third of the cost [according to studies], but it’s really delicious and simple,” said Michelle Courtright, the former owner of famed vegan/vegetarian restaurant Fig + Farro, which closed in 2020. “The food costs at my restaurant were 15% to 20% lower than that of restaurants serving animal products,” she said. And that’s still true today.

For Courtright, it’s not an all-or-nothing eating choice, either, and those who are cutting back on animal products will still spend less when they eat more plants. “If Americans can reduce consumption of meat and dairy even slightly, they’ll notice a huge shift in their health, their environment and their pocketbooks,” she said.

Gabrielle Reyes, host of YouTube’s “The Colorful Home Cooking Show,” has been vegan since 2011, and she’s learned how to stretch her budget by eating plants.

“When I first started shopping as a vegan, I had just $40 for an entire week of groceries, so I learned to make every dollar count,” she said. “With affordable staples like beans, lentils, rice and in-season produce, I discovered how easy it was to create filling, flavorful meals without breaking the bank.

Legume-based options like lentils offer an affordable alternative to animal-based proteins. tovfla via Getty Images

“Since going vegan, I’ve stopped spending money on high-priced items like beef, cheese and eggs, which means I’m always saving, no matter how the economy fluctuates,” she said. “While grocery prices rise, plants remain some of the most affordable and nourishing foods available. Instead of dropping cash on expensive cuts of meat or dairy, I invest in whole ingredients that stretch further and can be transformed into endless delicious meals. No matter what’s happening in the world, my grocery bill stays low, my meals stay vibrant and my wallet stays happy.”

Here’s how to save right now by using egg substitutes.

Vance Lehmkuhl is the director of the American Vegan Center and communications director of the American Vegan Society. He was a vegetarian for 15 years before becoming a vegan in 2000, and he has practical suggestions for those wanting relief from the current high cost of eggs.

“For omelettes and scrambled eggs, Just Egg and a couple other brands are doing a good job of mimicry at a price point which has now become competitive with eggs in the shell,” he said.

“For baking, there’s a substance, aquafaba, which is available to anyone who has purchased a can of beans,” he said. “It’s the slimy water from the can you’d otherwise pour down the drain. Especially with chickpea aquafaba, which is less ‘beany’ in flavour, it’s a stand-in for eggs. If you already have a can of beans on hand, you could instead pay absolutely nothing more for it, which seems like a pretty palpable economic benefit.”

He also had a hot take for all those bellyaching about food costs: “Eggs should be way more expensive than they are,” he said. “They’re one part of the under-regulated ‘livestock’ industry that is destroying a liveable planet for humans while also wiping out animal species left and right.”

Research shows that plant-based eating is cheaper.

Courtright’s practical experience having lower-cost foods in her restaurant is backed by research, most notably a 2021 Oxford University research study that said that adopting a vegan, vegetarian or flexitarian diet could slash food bills by up to one-third for those living in high-income areas like the U.S., the U.K., Australia and across Western Europe.

“We think the fact that vegan, vegetarian and flexitarian diets can save you a lot of money is going to surprise people,” Marco Springmann, researcher on the Oxford Martin Programme on the Future of Food, said when the study was released. “When scientists like me advocate for healthy and environmentally friendly eating, it’s often said we’re sitting in our ivory towers promoting something financially out of reach for most people. This study shows it’s quite the opposite. These diets could be better for your bank balance as well as for your health and the planet.”

As part of the reporting around that study’s release, Miguel Barclay, author of the British “One Pound Meals” cookbook series, said, “I definitely agree that cutting down your meat, or cutting it out completely, will save you money. I’ve written seven budget cookbooks and have costed up hundreds of recipes, and without doubt vegan and vegetarian meals consistently come in at a much lower price than recipes with meat.” 

https://uk.style.yahoo.com/want-cheaper-food-vegans-suggest-080000015.html

From Cottage Cheese to Carrot Cake, Here are February’s Most Popular Recipes

From vegnews.com 

Discover the 12 most-loved vegan dishes of February you shouldn’t miss

As we close out the month of February, there’s no better time to warm up with a delicious, plant-based meal that nourishes both body and soul. Whether you’re a long-time vegan or just exploring plant-based options, this season offers an exciting opportunity to indulge in flavourful, seasonal dishes that celebrate the best ingredients of winter. From hearty soups to comforting cakes, February’s bounty provides the perfect canvas for vibrant, nourishing meals.

We’ve compiled the top 12 vegan recipes that are sure to make today deliciously memorable. With hearty legumes, vibrant root vegetables, and rich dairy-free cheese, these recipes prove that winter foods don’t have to be heavy or lacking in flavour. Whether you’re preparing a quick weeknight dinner or planning a special dish for a cosy gathering, these vegan recipes will keep you satisfied and inspired throughout the next month. 

Top 12 recipes of February

Let’s dive into the flavours of February and discover some of the most delightful plant-based creations.

VegNews

1  Café Indigo’s Famous Vegan Carrot Cake

Back in 2007, VegNews dropped a delicious bombshell: the world’s best vegan carrot cake had been discovered. And spoiler alert—it wasn’t hiding in LA or New York City. This sweet masterpiece was crafted at a cosy little spot called Cafe Indigo in Concord, NH. Even though the café has since closed, the cake’s legacy has lived on. Talk about a dessert that has stood the test of time.
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Bailey Ruskus

2  High-Protein Vegan Cottage Cheese

The cottage cheese craze is making a comeback, and we’re here for it. We’re obsessed with this plant-based twist from the cookbook Breaking Up With Dairy. It has probiotics and plant protein, making it the perfect addition to breakfast or pasta dishes. The ’90s are back, baby, and so is cottage cheese—only this time, it’s dairy-free and better than ever.
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3  Creamy Vegan Italian Gnocchi Soup

A rich, flavourful broth paired with those perfectly chewy little bites of potato gnocchi make this stew the ultimate cosy comfort on chilly nights. Don’t have gnocchi? No problem. You can swap in short pasta like shells, orecchiette, or even macaroni—whatever you’ve got in your pantry. This gem comes straight from the Fast Easy Cheap Vegan cookbook, making it as simple as it is delicious.
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VegNews

4  Café Indigo’s Chocolate Cake

After deciding to wrap up the Cafe Indigo line of wholesale baked goods to focus on cookbook writing and spoiling her grandkids, baker Patti Dann generously decided to share her recipes with the world. Many of her iconic dishes and desserts from the original Cafe Indigo are now immortalized in her two cookbooks—Simple Vegan Comfort Food and Vegan Kids in the Kitchen—but her irresistible chocolate cake? That’s been a secret… until now.
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5Vegan Baked Berry Oatmeal With Walnuts

Switch up the berries with whatever fruit you’re craving in this powerhouse meal from VegNews contributor Jackie Sobon’s cookbook, Vegan Yack Attack’s Plant-Based Meal Prep. It’s the perfect grab-and-go breakfast that’ll have you feeling energized and ready to conquer your day—no matter how busy it gets.
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Rachel Ama

6Vegan Cajun Beer-Battered Oyster Mushroom Sandwich

Inspired by the vibrant flavours of New Orleans street food, this Cajun fried “chicken” sandwich from the One Pot cookbook is a flavour explosion of tangy, saucy, and spicy goodness. Want to keep it casual? Serve the mushrooms as an appetizer with a side of salty, creamy tartar sauce and a zesty lemon drizzle.
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Hannah Kaminsky

7  The Best Vegan Macaroni and Cheese You’ll Ever Make

This is VegNews’ go-to macaroni and cheese, and we honestly can’t imagine life without it. Serve it up to your omni friends and family, and watch them fall under the spell of the creamy, nutritional yeast-free cheese sauce. Plus, there’s a sneaky veggie boost that makes this comfort food not only delicious but kinda virtuous too. And pro tip: double the cheese sauce so you have extra to drizzle on anything that needs a little extra cheesy love.
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Ditte Isager

8  Pamela Anderson’s Favourite Cinnamon Rolls

On Sunday mornings at her Vancouver Island home, Pamela Anderson kicks off the day with a sweet treat: homemade cinnamon rolls that are a true labour of love. Fresh from the oven and still warm in their cast-iron pan, she brings them down to the end of the pier at her newly renovated Ladysmith, BC home, where she shares them with family and friends. These fluffy, gooey rolls—straight from her brand-new cookbook I Love You: Recipes from the Heart—are paired with strong black coffee for her guests, and a chicory dandelion brew from her French press for herself.
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Eat the Rainbow

9  Vegan Heart-Shaped Tomato Tart With Spiced Red Pesto

Want to impress your loved ones with a meal that’s as delicious as it is cute? Whip up this heart-shaped puff pastry tart, topped with spicy homemade red pesto, juicy tomatoes, melty mozzarella, black olives, and fresh thyme. As it bakes, your home will fill with the mouth-watering aroma of roasted tomatoes, fragrant thyme, and buttery puff pastry. This gorgeous dish from Eat the Rainbow: Vegan Recipes Made with Love From Bo’s Kitchen is the perfect way to make any meal feel extra special.
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Shanika Graham-White

10  Homemade Vegan Oat Milk Chocolate Bars

Craving chocolate? These homemade bars are the answer. With just a handful of ingredients and a quick stint in the freezer, you’ll have these vegan chocolate bars ready in no time. From Orchids + Sweet Tea, they’ve got a satisfying snap on the outside and a melt-in-your-mouth texture inside. Plus, they’re totally customizable—throw in some nut butters, crunchy toppings, or sweet swirls to make them your own.
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Hannah Sunderani

11Easy Vegan Tofu Egg Salad

This eggy salad is so easy to whip up, you’ll wonder why you didn’t try it sooner. With just a few ingredients, it’s perfect for layering into a classic deli-style sandwich, piling on a fresh leafy salad, or just scooping up with crackers. The secret to that eggy flavour? Black salt, of course. Created by food blogger Hannah Sunderani of Two Spoons, this plant-based version of egg salad is the best yet—throw in crunchy pickles, crisp celery, or zesty capers for an extra crunch that takes it to the next level.
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Charity Morgan

12  Meaty Vegan Lentil Chili Con Chili

Get ready to spice things up with this vegan chili that’s packed with bold, sweet heat. Thanks to a homemade seasoning blend featuring cacao, chilis, and coconut sugar, this chili delivers a rich depth of flavour and just the right amount of kick. It’s hearty and satisfying enough to win over even the most dedicated meat lovers. From the Unbelievably Vegan cookbook, this chili is perfect for a winter day—set up a toppings bar and let your guests go wild customizing their bowls for the ultimate chili experience.
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https://vegnews.com/february-most-popular-recipes