7 Most Delicious Canadian Vegan Meal Recipes

7 Most Delicious Canadian Vegan Meal Recipes

7 Most Delicious Canadian Vegan Meal Recipes

In 2018, there were around 850,000 vegans in Canada, according to a 2020 Statista dossier—furthermore, almost 2.3 million Canadians identified as vegetarians.

According to a 2018 poll, British Columbia has the highest percentages of vegetarianism and veganism in Canada, with 8.6 percent of respondents identifying as vegetarian and 3.9 percent as a vegan…

It's probably why it has the finest vegan ski resort globally, not to mention all of the fantastic vegan pizza places in British Columbia!

The Atlantic area appears to have the lowest incidence of veganism, yet this may change since 72 percent of Atlantic provincial respondents believe consuming more plant-based meals and goods is a favourable decision.

In Canada, are you looking for vegetarian and vegan dishes? I’ll share the most popular Canadian vegan meal recipes in this article.

Boxed Mac And Cheese

1. Boxed Mac And Cheese

Do you find yourself craving your favorite boxed mac & cheese? Don't worry; this recipe has you covered!

Typically, homemade mac and cheese consists of harmful melted cheeses, white pasta, butter, and milk.

This vegan ‘exactly like boxed' mac & cheese dish is, believe it or not, really darn close to the real unhealthy stuff, but it's healthy!

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4


  • Elbow macaroni noodles: 1 cup
  • Nutritional yeast: ¼ cup
  • Coconut milk (full-fat): ½ cup
  • Red onion (diced): ¼ cup
  • Garlic cloves minced: 2
  • Smoked paprika: 1½ teaspoons
  • Marmite: 1½ teaspoons
  • Olive oil: 1 tablespoon
  • Pinch of salt and pepper to taste


  1. Cook macaroni according to package directions, then drain and put aside.
  2. Add 1 tablespoon of olive oil, garlic, and red onion in a medium saucepan
  3. Sauté for 3 minutes or until the onions are transparent.
  4. In a saucepan, combine the remaining ingredients, including the noodles. Stir well and serve right away.
  5. Serve with chives as a garnish.

Canadian Butter Tarts

2. Canadian Butter Tarts

Butter tarts are a traditional Canadian delicacy, but you don't have to be Canadian to enjoy them!

These tarts are a buttery, sweet (nearly salty) melt-in-your-mouth pastry with or without raisins. So don't worry if you don't like raisins; you can leave them out, and this delicacy will still be great.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 6

Ingredients For The Tart Pastry

  • All-purpose flour: 2½ cups
  • Salt: ½ teaspoon
  • Sugar: ¼ cup
  • Vegetable shortening: ½ cup
  • Vegan butter, well chilled: ½ cup
  • Ice cold water: ½ cup

Ingredients For The Tart Filling

  • Seedless raisins, soaked in warm water: ¾ cup
  • Boxed egg replacer: 2 tablespoons
  • Maple syrup or golden corn syrup: ½ cup
  • Brown sugar: ¾ cup
  • Cornstarch or potato starch: 3 tablespoons
  • Pure vanilla extract (only if using corn syrup): 2 teaspoons
  • White vinegar: 1 teaspoon
  • Vegan butter: ½ cup, melted
  • Salt: ¼ teaspoon

Method To Make The Pastry

  1. Combine the flour, salt, and sugar in a large mixing basin.
  2. Cut the shortening and butter into the flour with a pastry cutter or two forks until it resembles oatmeal. Using a tablespoon at a time, drizzle in the cold water until the crust forms a loose ball.
  3. Refrigerate for about 30 minutes after forming a disc shape and covering with plastic wrap.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Roll out the dough in flour to a thickness of ¼ inch. Cut the pastry into large circles and fill the muffin tins—Bake for about five minutes in the lower part of the oven. Remove from the oven and leave aside a few minutes to cool before filling.

Method To Make The Filling

  1. Preheat the oven to 350°F. If using raisins, set them aside to soak.
  2. Combine all other ingredients in a mixing bowl and whisk until smooth.
  3. One teaspoon of raisins should be added to each prepared tart shell. Scoop approximately half a spoonful of filling over the raisins, careful not to overfill them.
  4. Bake for 20 to 25 minutes or until the filling has set and the crust has turned golden brown.
  5. Remove the tarts from the pan using a knife to loosen the sides and cool thoroughly on a baking rack. You can keep these in the fridge or freezer until ready to serve at room temperature.

Montreal-Style Bagels

3. Montreal-Style Bagels

These cruelty-free bagels are boiled before baking, much like the famous Montreal bagel and the classic New York version.

The boiling stage gives these bagels authenticity: it locks in moisture, adds chewiness, and enhances flavour by letting the yeast develop more complexity during cooking (compared to the faster turnaround of just baking).

Prep time: 20 minutes | Cook time: 50 minutes | Total time: 70 minutes | Servings: 18


  • Flax meal: 1 tablespoon
  • Water: 3 tablespoons
  • Water: 1½ cups
  • Quick-rising, instant yeast: ½ teaspoon
  • Sugar: 1 teaspoon
  • Sea salt: 2½ teaspoons
  • Plain, unsweetened soy yogurt: ¼ cup
  • Canola oil (or other neutral-tasting oil): ¼ cup
  • Agave syrup: ½ cup
  • Bread flour, plus extra for dusting: 5½ cups
  • Quarts of water for boiling: 3 quarts
  • Malted barley syrup (for the boiling water): ⅓ cup
  • Sesame or poppy seeds (for sprinkling on top)


  1. Combine the flax meal and 3 tablespoons of water in a small mixing dish and whisk rapidly until frothy. Set aside.
  2. 1½ cups water, yeast, sugar, and salt in a large mixing dish. Stir in the oil and agave syrup, then fold in the flax mixture.
  3. Mix 5 cups of bread flour with a large wooden spoon until the dough is too stiff to work with by hand. Knead the dough until it is soft and malleable on a lightly floured work surface. To prevent the dough from getting too sticky, measure out the remaining ½ cup of bread flour and add it as required.
  4. If needed, add a little more flour; don't overdo it, or the dough will turn harsh and dry (add just what you need to handle the dough cleanly, without it sticking to your hands or your work surface). Cover the dough loosely with plastic wrap in a lightly oiled basin (leaving room for the dough to rise). Allow the dough to rest for 20 minutes.
  5. Pour water into your pot and bring to a boil while your dough is resting. Stir in the barley malt syrup until it's completely gone. Keep your pot covered while preparing the bagels for boiling, and reduce heat to a medium simmer.
  6. Punch the dough down and divide it into 18 equal halves once it has rested for 20 minutes. If some pieces appear excessively large or small, now is the time to trim the large ones to make room for the small ones.
  7. Preheat the oven to 350°F—line two baking pans with parchment paper. Nine bagels will be placed on each sheet.
  8. Form the dough into rings by elongating each piece of dough into 8 to 10-inch lengths about ¾-inch thick. Then, fold the ends over and squeeze them together. Place two or three fingers from your other hand through the hole while holding the ring on its side, and gently roll it back and forth over the seal to join it well.
  9. When boiled, a good seal prevents the ends from opening up. Place each bagel on a parchment-lined baking sheet as you make it. Allow 15 minutes for the bagels to rest on the sheets once they have been created.
  10. Meanwhile, prepare your oven to 400°F and return the water to a boil. Place poppy and sesame seed bowls near the stove.
  11. Using a slotted spoon, add three bagels to the water once the bagels have rested and the water is boiling (beginning with the sheet of bagels made first). Turn them over as they rise to the surface and cook for another minute before removing them (and allowing them to drain for a few moments).
  12. Place the bagels back on the baking sheets after dipping in the seeds. You can arrange them reasonably near together if required, but not touching them because they don't expand while baking (depending on the size of your baking sheets). Boil and dip the bagels in three groups until the first sheet is ready to go into the oven.
  13. Place the sheet on the center rack of the oven and set the timer for 25 minutes. Continue boiling and dipping the second batch of bagels while the first batch bakes.
  14. Bake the bagels until they are a medium brown colour. Check them after 25 minutes of baking. If required, cook for an additional 5 minutes (or more) until they are golden brown.
  15. Remove them from the oven and set them on a cooling rack after baking. If desired, they freeze well after being cooled — assuming they live that long.

Nanaimo Bars

4. Nanaimo Bars

Nanaimo Bars, named after the town in British Columbia where they first originated, have become a popular sweet snack in Canada.

They're so popular that you can't go to a grocery shop without seeing a mass-produced version of them.

Of course, homemade is always better, and with this straightforward no-bake recipe, you'll be whipping them up in no time — and making many new friends.

Prep time: 20 minutes | Cook time: 1 hour | Total time: 1 hour 20 minutes | Servings: 10

Ingredients For The Bottom Layer

  • Vegan butter: ½ cup
  • Sugar: ¼ cup
  • Unsweetened cocoa: ⅓ cup
  • Flax meal: 1 tablespoon
  • Water: 3 tablespoon
  • Vanilla: 1 teaspoon
  • Crushed (vegan) graham crackers or crumbs: 2 cups
  • Unsweetened shredded coconut: 1 cup
  • Chopped walnuts or pecans: ½ cup

Ingredients For The Middle Layer

  • Earth Balance (or other vegan margarine): ¼ cup
  • Powdered sugar: 2 cups
  • Vanilla custard powder: 2 tablespoons
  • Non-dairy milk: 3 tablespoons

Ingredients For The Top Layer

  • Good quality semi-sweet or bittersweet vegan chocolate: 4 oz.
  • Vegan margarine: 1 tablespoon

Method To Make The Bottom Layer

  1. Extremely light Line the bottom of a 9-inch square cake or casserole pan with a piece of parchment paper. The grease keeps the paper in place as you spread the batter out, and you can use it to take everything out of the pan later. This makes cutting the bars more accessible, and your pan won't be scratched.
  2. Whisk the flax meal and water in a small bowl until frothy, then leave aside.
  3. Combine ½ cup Earth Balance, sugar, cocoa, and vanilla in a saucepan. Stir in the flax mixture until it thickens, about 5 minutes. Stir together the graham cracker crumbs, coconut, and chopped nuts.
  4. Transfer the mixture to the prepared pan and press it down hard and evenly using a silicone spatula.

Method To Make The Middle Layer

  1. ¼ cup Earth Balance, confectioners' sugar, vanilla custard powder (or vanilla pudding powder, if using) and non-dairy milk, combined in a large mixing bowl until smooth.
  2. Cover the graham cracker base in the pan with the custard mixture. Refrigerate until the mixture is solid (at least one hour).

Method To Make The Top Layer

  1. 1 tablespoon Earth Balance, melted semi-sweet chocolate. Pour over the cold bars and evenly distribute.
  2. Return to the refrigerator to chill until firm (at least 30 minutes) – but verify the setting of the chocolate layer after only 5-10 minutes of cooling: use a clean, sharp knife to score the entire top into the desired number of squares as soon as the chocolate has firmed enough to hold a score mark (to make 9, 12, or 16 squares, for example).
  3. After each score mark, clean your knife and cut through the chocolate layer.
  4. This will allow smooth, effortless cutting of the final squares and prevent your hardened chocolate coating from splitting or cracking when it comes out of the oven.
  5. When the squares are cool enough to handle, run a knife along the sides of the pan to release them, then carefully lift them out of the pan using the parchment paper. Use a clean, sharp knife to press straight down and finish cutting the squares, following your score lines.

Vegan Mushroom Gravy

5. Vegan Mushroom Gravy

This easy vegan mushroom gravy is creamy and flavourful with only a few ingredients and is great with mashed potatoes, biscuits, and lentil bread.

Prep time: 5 minutes | Cook time: 45 minutes | Total time: 50 minutes | Servings: 4 cups


  • Olive oil or non-dairy butter: ¼ cup
  • Package sliced mushrooms (white or baby Bellas): 1 (16 ounces)
  • All-purpose flour: ¼ cup
  • Mushroom or vegetable broth: 1 quart (4 cups)
  • Fresh thyme leaves: ½ teaspoon
  • Mineral salt & fresh ground black pepper, to taste


  1. Heat the oil over medium heat, then add the mushrooms and a pinch of salt. Cook, occasionally stirring, for about 15 minutes or until the liquid has practically evaporated.
  2. Continue heating and stirring for another 3–5 minutes or until the flour has been absorbed and is no longer white. Five minutes after adding 1 cup of broth, stir/whisk quickly until the mixture is thickened; there should be no flour lumps. Slowly pour in the remaining broth and properly mix everything—season with thyme and black pepper.
  3. Cook, frequently stirring, over medium-low heat until the sauce has thickened, about 20 minutes. The gravy will thicken as it sits. Taste for seasoning, then season with extra salt and pepper if necessary.
  4. This recipe yields around 4 cups. Leftovers can be kept in the refrigerator for up to 5 days. Allow the gravy to cool before freezing it in an airtight container for 2 months. Allow to thaw in the refrigerator before reheating in a saucepan with a whisk to mix.

Vegan Maple Cornbread

6. Vegan Maple Cornbread

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 6


  • Ground flax seeds: 2 tablespoons
  • Filtered water: 6 tablespoons
  • Organic all-purpose flour: 1 cup
  • Cornmeal: 1 cup
  • Maple syrup: ¼ cup
  • Baking powder: 4 teaspoons
  • Himalayan salt–¾ teaspoon
  • Unsweetened coconut milk: 1 cup
  • Grape seed oil: ¼ cup


  1. Preheat the oven to 425°F.
  2. In an 8′′ 8-square or circular baking dish, pour a teaspoon of oil. Grease the sides and bottoms of the pan with a paper towel, pastry brush, or clean hands. Alternatively, parchment paper can be used to line it.
  3. In a small saucepan, bring 6 tablespoons of water to a boil. Reduce the heat to low and add the ground flaxseed. Cook, stirring regularly, for 3 minutes or until the sauce has thickened. Remove from the equation.
  4. Combine the dry ingredients in a mixing bowl: flour, cornmeal, baking powder, and salt.
  5. Combine the flaxseed mixture, maple syrup, oil, and almond milk in a large mixing bowl. Stir until everything is properly blended.
  6. Pour into the pan you've prepared. Cook for 20–25 minutes or until a toothpick inserted in the center comes clean.
  7. Warm the dish before serving. If you're serving it with the Vegan Lentil Chili, you can make and bake this while the chilli cooks, and they'll both be done simultaneously – you can prepare the toppings while the cornbread bakes.

Sweet Potato & Lentil Shepherd Pie

7. Sweet Potato & Lentil Shepherd Pie

This vegetarian variation of the classic shepherd's pie includes a sweet potato crust and flavourful lentil filling that would satisfy even the most ardent meat-eater.

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 4


  • Coconut oil or vegetable oil: 2 tablespoons
  • Onion: 1, finely chopped
  • Carrot: 1, finely chopped
  • Garlic: 3 cloves, minced
  • Thyme or rosemary: 2 sprigs
  • Salt: ½ teaspoon
  • Pepper: ½ teaspoon
  • Tomato paste: ⅓ cup
  • Pre-cooked soy protein: 340 g
  • Dried green or brown lentils: ⅓ cup, rinsed
  • Frozen corn or peas: 1 cup
  • Sweet potatoes, peeled and cubed: 450 g
  • Yellow-fleshed potatoes: 2


  1. One tablespoon oil in a large ovenproof skillet over medium heat; sauté onion, carrot, garlic, thyme, ¼ teaspoon salt and pepper, turning periodically, until onion is cooked, about 6 minutes. Cook for 30 seconds after adding the tomato paste.
  2. Cook, breaking up with a spoon, for 2 minutes after adding the soy protein and lentils. Bring 3 cups of water to a boil in a separate pot. Reduce heat to medium and simmer until lentils are cooked and the stew has thickened, about 25 minutes. Remove thyme and toss in corn.
  3. Meanwhile, cover sweet and yellow-fleshed potatoes with cold water in a saucepan and boil. Cook, covered, for 12 to 15 minutes or until potatoes are fork-tender. Drain.
  4. Return potatoes to pan over medium heat and shake pan for 1 minute to dry potatoes. Mash the potatoes with 1 tablespoon oil and ¼ teaspoon salt using a potato masher.
  5. Place the rack in the upper third of the oven. Serve the lentil mixture on top of the potato mixture. Broil for 4 to 5 minutes or until the top is gently browned and the edges are crispy.


>>>Please click here to find out about Easy Ways To Grow Pineapple On A Balcony on my Close-To-Nature website<<<



If you want to add something new to your menu this week, we've compiled a list of 7 delicious Canadian vegan meal recipes and crave-worthy vegan dishes that are meat-free, dairy-free, and egg-free.

I trust you enjoyed this article about the 7 Most Delicious Canadian Vegan Meal Recipes. Please stay tuned for more blog posts to come shortly. Take care!




>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<



Your Opinion Is Important To Me

Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 7 Most Delicious Canadian Vegan Meal Recipes, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.



Here are links to some of my favourite articles:

Best 9 Vegan Pineapple Recipes For Your Kids

10 Delicious American Vegan Meal Recipes

Best Vegan Restaurants In The Czech Republic

Germany Vegan Travel With Popular Vegan Restaurants

Vegan Travel Czech Republic

8 Amazing Vegan Apple Recipes For Your Kids

Canada Vegan Travel Guide With Popular Vegan Restaurants

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *