Sep 6 (edited) • Recipes
RECIPES: Back to School Collection
Just a few recipes from our sister-group, The Vegan Recipe Club!
BREAKFASTS
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Protein-Packed Pumpkin Waffles
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Ingredients:
- 1 cup oat flour or almond flour
- 1 scoop protein powder (vanilla or unflavored)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 2 eggs
- ½ cup pumpkin puree
- ½ cup plant plant milk of choice
Instructions:
- Preheat waffle iron.
- Mix dry and wet ingredients separately, then combine.
- Pour into waffle maker and cook until golden.
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Blueberry Chia Overnight Oats
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Ingredients:
- ½ cup rolled oats
- 1 tbsp chia seeds
- ½ cup blueberries (fresh or frozen)
- ½–1 cup plant milk of choice
- Optional: drizzle of honey or maple syrup
Instructions:
- Mix all ingredients in a jar.
- Refrigerate overnight, stir before serving.
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Almond Butter Banana Smoothie
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Ingredients:
- 1 frozen banana
- 1 tbsp almond butter
- 1 cup plant milk of choice
- 1 scoop protein powder (optional)
- Cinnamon to taste
Instructions:
- Blend all ingredients until creamy.
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Coconut Yogurt Parfaits with Hemp Granola
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Ingredients:
- Coconut yogurt (unsweetened)
- Hemp granola or mix of hemp seeds + oats + nuts/seeds
- Fresh fruit
Instructions:
- Layer yogurt, fruit, and granola in a jar or cup.
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**LUNCHES**
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Vegan Baked Avocado Boats
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Ingredients:
- 2 ripe avocados, halved and pitted
- 1 cup cooked chickpeas or firm tofu (pressed if using tofu)
- 2 tbsp nutritional yeast
- 1 tsp turmeric powder
- ½ tsp garlic powder
- 2–3 tbsp unsweetened plant milk (oat, almond, or soy)
- Sea salt + pepper to taste
- Optional toppings: fresh parsley, vegan shredded cheese, or salsa
Instructions:
- Preheat oven to 375°F (190°C).
- Scoop a small amount of avocado flesh from each half to create extra space for filling (set aside for another use).
- If using chickpeas: mash with a fork until mostly smooth. If using tofu: crumble with your hands or a fork.
- Mix chickpeas/tofu with nutritional yeast, turmeric, garlic powder, plant milk, salt, and pepper until creamy but not runny.
- Spoon the mixture into avocado halves.
- Place on a parchment-lined baking tray and bake for 8–10 minutes, just until warmed through.
- Top with optional parsley, vegan cheese, or salsa before serving.
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Vegan Avocado “Pizza” Boats
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Ingredients:
- 2 ripe avocados, halved and pitted
- ½ cup cooked lentils or chickpeas (mashed)
- 3 tbsp marinara sauce (low-sugar, clean ingredients)
- 2 tbsp chopped bell pepper
- 2 tbsp chopped black olives
- ¼ cup vegan mozzarella shreds (or your favorite vegan cheese)
- Dried oregano or Italian seasoning to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Scoop a little avocado flesh to make room for fillings.
- In a bowl, mix lentils/chickpeas with marinara sauce and seasonings.
- Spoon the mixture into avocado halves.
- Sprinkle with bell peppers, olives, and vegan mozzarella.
- Bake for 8–10 minutes until cheese is melty and filling is heated through.
- Serve warm, garnished with extra oregano if desired.
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Lunchbox-Friendly No-Bake Vegan Avocado Boats
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Chickpea Salad Boats:
- 1 cup mashed chickpeas
- 2 tbsp vegan mayo
- 1 tbsp chopped celery
- 1 tsp lemon juice
- Salt + pepper to taste
- 2 avocados, halved and pitted
Mix chickpea salad ingredients, fill avocado halves, and brush flesh with lemon juice to reduce browning. Wrap tightly or store in a snug lunchbox compartment.
Mediterranean Boats:
- 1 cup cooked quinoa
- 2 tbsp hummus
- 2 tbsp chopped cucumber
- 2 tbsp chopped tomato
- 1 tbsp chopped parsley
- 2 avocados, halved and pitted
Mix quinoa, hummus, veggies, and parsley. Spoon into avocado halves and serve cold.
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RECIPES: Back to School Collection
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