10 Delicious American Vegan Meal Recipes
Veganism is becoming more popular in the United States and across the world, whether for health, environmental, or ethical grounds. Regardless matter why a person chooses to become a vegan, the population alone suggests that veganism is more than a fad.
By 2022, the United States' plant-based population will reach unprecedented heights. Humans' attitudes on the meat business and how it impacts animals, people, and the environment have begun to shift.
Businesses in every industry are making vegan products more accessible than ever before. Every year, dozens of new menu options are added to the plant-based food business. So in the blog, I’ll share some delicious American vegan food recipes,
Vegan Food Trends In America
Vegan eggs are not only now accessible, but they are also significantly healthier for the environment than chicken eggs! JUST, for example, offers a mung bean, plant-based egg alternative that requires 83 percent less land and up to 98 percent less water to produce. Furthermore, the technique generates 93 percent less carbon dioxide than farming our feathery companions.
Vegan eggs are pretty adaptable, and you can use their cholesterol-free benefits in various meals such as eggs benedict, egg salad sandwiches, omelettes, quiche, and scrambled eggs.
The notion of vegan chocolate is not new, but there hasn't been a variety to pick from throughout the years. This is already evolving and will continue to change shortly, with notable examples like Cocomels, Hu, Nutiva, Panda Chocolate, and Raaka.
Vegan Fast Food
Impossible Foods and Beyond Meat are accessible in hundreds of restaurants across the United States, including Fatburger and Taco Bell. People following plant-based diets no longer have to go without or settle for far less attractive goods will undoubtedly influence how many people choose veganism.
Besides being baked, boiled, mashed, fried, and even transformed into vodka, potatoes also become more milk-producing. Potato milk is low in saturated fat and sugar, and it's made with a proprietary method that combines and emulsifies veggies and rapeseed oil. Look for it in coffee shops across the United States shortly!
As much as American vegans have enthusiastically welcomed the recent growth in the availability of delicious plant-based meat, many have expressed reservations about the product. This is owing to the high oil, salt, and saturated fat level of this choice, which makes it less healthful than it might be.
However, according to Forbes, the industry is aware of these challenges and is working to resolve them. So far, the results have been encouraging, with vegan nuggets from Nowadays and a burger with 35% less fat from Beyond Meat finding its way into our stores throughout the country.
Mycoproteins are fibres derived from fungi that exist naturally. These are then fermented and transformed into a delectable product with a thick, pliable consistency and a meat-like texture.
Mycoproteins' rich nutritional profile means we'll see a lot more of them this year, and the fact that they don't cost a fortune to produce and don't hurt the environment are the icing on the cake.
American Vegan Meal Recipes
1. Fancy Magic Bread
Prep Time: 20 minutes | Cook Time: 50 minutes | Servings: 3
- All-purpose flour: 3 cups
- Baking powder: 1½ teaspoons
- Salt: ½ teaspoon
- Olive oil or vegetable oil: 1 tablespoon
- Warm water: 1½ Cup
- Hand-mix flour, baking powder, and salt in a large mixing bowl.
- Mix in the olive or vegetable oil until it is equally distributed throughout the dough (Tortillas and Biscuits Only)
- Mix in 1 cup of warm water until all dry ingredients are incorporated.
- As you begin to knead your bread, you want your dough to be somewhat tacky but not sloppy.
- If extra water is required, add a splash of it. It's crucial to avoid using too much or too little water.
- Generally, it's better to add more water than less. If the dough is too moist, add extra flour.
- Suppose your dough is dry and tough. You may be able to add extra water depending on how much you kneaded the dough.
- If not, knead the dough again and set it aside for at least 10 minutes.
- Allow your dough to rest for 5 to 10 minutes on the counter. If you're creating tortillas, heat a skillet and roll out the dough into a round, flat circle ¼ inch thick, cooking for 1 minute. Heat a shallow pan over medium heat. Pour in enough oil to cover the bottom of the pan halfway.
- When a tiny bit of dough turns golden, you know the oil is ready. PLEASE USE CAUTION.
- I strongly advise you to use vegetable or canola oil. Fry until golden brown on both sides.
- Preheat the oven to 420 degrees if you're cooking biscuits. Cut biscuits into flat rounds. Bake the biscuits for 15 to 20 minutes, or until golden brown on top, on a baking sheet. Now you may savour the American vegan supper dish.
2. Fancy Navajo Blue Corn Mush
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4
- Roasted blue cornmeal: 1 cup
- Juniper ash: 1 teaspoon
- Water: 3 cups
- Optional toppings – honey, chia seeds, fruits, butter, salt
- Boil 2 cups of water with juniper ash in a medium pot. Combine blue cornmeal and 1 cup of water in a medium-sized mixing cup and well combine.
- Reduce the heat to low and carefully stir the blue corn mixture into the boiling water until it is entirely mixed.
- Stir the blue corn mush for another 3 minutes to ensure there are no lumps. Allow for another 5-10 minutes of boiling, stirring occasionally.
- Take the pan off the heat and add your favorite toppings.
3. Apache Sunflower Cake
Prep Time: 30 minutes | Cook Time: 1 hour | Servings: 5
- Sunflower seeds, peeled: 1 lb
- Salt: 1 teaspoon
- Flour: 1-2 tablespoons
- Put sunflower seeds and salt in a big pan with enough water to cover them. Bring the water to a boil—Cook for 5 minutes. In a blender, finely chop ½ pan of drained seeds.
- Combine the chopped mixture and flour in a large mixing basin. Add the rest of the drained whole seeds and stir until they stick together. Make 1-inch balls and flatten them in your palms. The mixture should have a sticky consistency.
- Drop into hot frying oil and fry until the edges begin to tan. Remove the pan from the oven and drain it on paper towels. Don't fry for too long. Kids love the American vegan meal recipe.
4. Spicy Vegan Burger
Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 1
- Sesame seed bun: 1
- Potato rosti or hashbrowns
- VFC Fillet
- Baby gem lettuce
- Vegan mayonnaise: 3 tablespoons
- Sriracha sauce: 1 tablespoon
- Vegan cheese
- Vegan butter
- Preheat the oven to 350°F and cook the VFC Fillet until crispy, as directed on the package!
- Cook potato rosti/hashbrowns as directed on the packet.
- Combine the mayonnaise and sriracha sauce in a mixing bowl.
- Preheat the frying pan to medium. Toast the butter buns in a hot pan until golden and crispy.
- Finish the VFC Fillet in the oven by adding your favorite vegan cheese slices at the last minute. You can try the American vegan meal recipe for your kid's school lunch.
5. Chocolate Chip Pancakes
Prep time: 45 minutes | Cook time: 15 minutes | Servings: 12 pancakes
- Plain flour: 380g
- Baking powder: 2 teaspoons
- Caster sugar: 130g
- Aquafaba: 250ml
- Vegetable oil: 7 tablespoons
- A squeeze of lemon
- Vegan chocolate chips: 75g
- Dairy-free milk: 150ml
- Combine all of the dry ingredients in a large mixing basin.
- Whisk the Aquafaba for 30 seconds until pale and foamy in a clean dish; add the oil, lemon juice, and milk.
- Add the dry ingredients to the wet mixture gradually. Whisk until the batter is thick and smooth.
- Refrigerate the pancake batter for 30 minutes. Drizzle in the oil gradually until the sauce thickens and turns creamy. Cover and set aside your sauce until ready to serve.
- Add a knob of margarine to a nonstick frying pan and heat over medium heat. Once the butter has melted, pour a small ladleful of batter into the frying pan and smooth out with the back of the spoon into a rough circle.
- Wait until the bottom of the mixture has set, and the top has begun to bubble before flipping it over and cooking until golden brown on both sides. Continue until all of the batters have been used. Serve with a slew of your favorite garnishes!
6. Vegan Tofu Benedict
Prep Time: 2 minutes | Cooking Time: 5 minutes | Servings: 1
- Smoked tofu: 1 block
- Cooking oil for frying: 2 teaspoons
- Pinch of sea salt
- Pinch of ground pepper
Ingredients For The Hollandaise Sauce
- Protein oat milk: 120ml
- White wine vinegar: 3 tablespoons
- Yellow rapeseed oil: 120ml
- English mustard: ½ teaspoon
- Pinch sea salt & black pepper
- Combine the Protein Oat m.lk, vinegar, spices, and mustard to make the Hollandaise sauce in a measuring jug. Blend everything thoroughly.
- Slowly drizzle in the oil until the sauce thickens and becomes creamy. Set aside your sauce, covered, until ready to serve. In a preheated frying pan, cut the tofu into rectangles and fry them. 3-4 minutes on a hot pan until brown. Set aside the tofu and pan-fried the spinach for around 1 minute, sprinkling with salt and pepper.
- Press your spinach with a clean dish towel to absorb any excess liquid.
- Toss everything together and serve on top of a toasted muffin or bagel!
7. Roasted Pumpkin Macaroni
Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4
- Butternut squash: 1 kg
- Lemon juice: 2 tablespoons
- Grated vegan parmesan: 75g
- Powered garlic: ½ teaspoon
- Mustard powder: 1 teaspoon.
- Grated nutmeg: 1 teaspoon
- Alpro Oat Unsweetened drink: 300ml
- Extra virgin olive oil, plus a little extra for oiling the squash: 2 tablespoons
- Sage: 1 bunch
- Hazelnuts: 100g
- Macaroni: 400g
- Salt and pepper
- Preheat the oven to 180 degrees Celsius. Scoop out and discard the seeds after cutting the squash in half lengthwise. Score the flesh in a crosshatch pattern using a sharp knife, spray lightly with oil, and season generously with salt and pepper. Bake for 50-60 minutes, or until completely soft all the way through, as determined by piercing the flesh with a knife, on a parchment-lined baking pan.
- Cook the pasta according to package directions in salted water – while the pasta is cooking, scrape the meat from the butternut, leaving the skin on, and mix in a blender or processor with the lemon juice, vegan parmesan, powdered garlic, mustard powder, and salt and pepper.
- 1 tablespoon extra-virgin olive oil, 1 tablespoon Alpro Oat Unsweetened drink, and 1 teaspoon nutmeg
- Bring the sauce to a boil on the stove, then season with salt and pepper to taste.
- Heat the remaining tablespoon. olive oil in a small pan over medium heat, and sauté the sage leaves and hazelnuts until crispy.
- Toss the pasta with the sauce and top with the sage and walnuts.
8. Vegan Chicken Nuggets
Prep Time: 10 minutes | Cook Time: 20 minutes | Serving: 2
- Firm tofu: 400g
- Chickpea flour: 80g
- Nutritional yeast: 5 tablespoons
- American mustard: 3 tablespoons
- Lemon Juice: ½ lemon
- Olive oil: 2 tablespoons
- Salt: 1½ teaspoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Cracked black pepper to taste
- Squeeze all of the water out of 400g of firm tofu. It takes roughly 20 minutes to do this task. The more water you squeeze out of tofu, the more flavour it absorbs.
- Then combine all of the ingredients in a food processor and crumble the tofu. Blend until the mixture is completely smooth. You may also need to add a TINY amount of water.
- Also, do not taste the combination; uncooked chickpea flour is bitter and must be cooked before consumption. Then, using a tablespoon, scoop out the mixture. And then toss with breadcrumbs in a mixing bowl.
- Bread should be adequately coated on all sides before being fried in hot oil till golden brown (make sure the oil is hot). Place the pan on a kitchen towel to absorb some excess oil.
- Serve with ketchup or other dips on the side or with a tasty Austrian potato salad. Enjoy!
9. Cauliflower Nashville Hot Chicken
Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 2
- Cauliflower: 1 head
- Flax eggs: 4
- Almond milk: ½ cup
- Hot sauce: 2 tablespoons
- Flour: 1 cup
- Cornstarch: ½ cup
- Baking powder: 1 tablespoon
- Salt: 2 teaspoons
- Vegan butter, melted: ½ cup
- Hot chicken rub: 2 tablespoons
- White sandwich bread: 4–8 slices
- Pickle slices
- Cut the cauliflower head into bite-sized pieces. Remove from the equation. Whisk the flax eggs, almond milk, and spicy sauce in a large, shallow mixing dish. Whisk the flour, corn starch, baking powder, and salt in a shallow bowl. Heat the oil in a heavy-bottomed saucepan over medium-high heat.
- Drop a small amount of batter (wet ingredients mixed with dry ingredients) into the saucepan to see whether it's ready. The oil is ready when it floats to the top. After the fried cauliflower has come out of the oil, prepare a place for it to rest.
- In a heavy-bottomed pot, heat the oil over medium-high heat. Drop a small amount of batter to see if it's ready. After the fried cauliflower has come out of the oil, prepare a place for it to rest. Dip the cauliflower pieces in stages in the wet mixture, then fully coat each piece in the flour mixture. Arrange the cauliflower in the saucepan in a single layer. Fry for about 4-5 minutes on each side.
- It's done when the breading begins to brown. While the first batch is cooking, start the second. Allow the pieces to cool on the wire rack.
- Prepare the spice mix by mixing the spices and the melted butter in a small bowl once all of the cauliflower has been fried. Drizzle the butter mixture over the cauliflower in a large mixing bowl. Toss everything together.
- Serve the Hot Cauliflower on the toast with pickle slices on top.
10. Oven-Fried Okra
Prep Time: 25 minutes | Cook Time: 30 minutes | Servings: 4
- Okra: 1 – 1½ pounds
- Unsweetened non-dairy milk: ¾ cup
- Cornmeal: ½ cup
- Brown rice flour: ¼ cup
- Lemon juice: 1 tablespoon
- Garlic powder: 1 teaspoon
- Salt: 1 teaspoon
- Onion Powder: ½ teaspoon
- Cayenne: ¼ teaspoon
- Freshly-ground black pepper: ¼ teaspoon
- A popular American vegan meal recipe. Trim the stems and wash the okra. To fit a baking sheet, cut a piece of parchment paper to fit. Remove the parchment off the baking sheet and place it in the oven—Preheat the oven to 450 degrees Fahrenheit.
- Combine all remaining ingredients in a large mixing basin and stir thoroughly. The batter should be slightly thicker than the pancake batter. If it's too dry, a splash of non-dairy milk will help.
- Stir a few okra pieces into the batter to evenly coat them. Place the baking sheet on a potholder or other heat-safe surface adjacent to the batter bowl after it's hot. Place the parchment paper on top of it.
- Working quickly, remove each okra pod from the bowl, allowing any excess batter to drip back into it, and set it on the baking sheet, leaving space between each pod.
- Repeat with as much okra as the baking sheet will allow. (If your baking sheet is tiny, you may need to divide the batter into two batches; batter may thicken between batches, so add extra liquid if necessary.)
- Preheat the oven to 350°F. Remove and carefully turn each okra pod after 15 minutes.
- Replace and cook for another 15 minutes, or until the outsides are golden but not scorching. Serve warm with a dipping sauce of your choice.
Historically, America has been more resistant to vegetarianism than other countries. Meat has long been a big component of the American way of life. Just take a look at a perfect platter of American breakfast. It is made out of bacon, eggs, and pancakes. At first appearance, none of these things appear to be vegan.
Return to the present, and you'll discover the same dish of American breakfast as a vegan alternative. If you're craving a cheeseburger, try a vegan cheeseburger. Yes, veganism in America has progressed to the point that vegan cheese is available. Try these delicious American vegan meal recipes and let us know your favourite one.
I trust you enjoyed this article about the 10 Delicious American Vegan Meal Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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