Meals I’ve Made recently as a vegan
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Last Updated on August 3, 2026 by Tiffany
I’ve been casually making some good food recently and thought these needed to be shared! Sweet and spicy glazed tofu, creamy cherry matcha lattes, refreshing cucumber salads with chickpeas as protein. Cozy, comforting, and flavor bursting food.
These recipes down below are sure to incite your taste buds and take less than 20 minutes to prepare!
Sweet Glazed Tofu- Vegan Meals
Sweet Glazed Tofu
This sweet glazed tofu is my own personal Caribbean take on Asian Inspired floors It's incredibly simple to make, tastes gourmet, and is the perfect 20 minute weeknight dinner recipe to make when you're tired!
Ingredients
- 3 Tablespoons Coconut Aminos this recipe has not been tested w/soy sauce, coconut aminos are what gives this recipe the nice flavor
- 1.5 Tablespoons Rice Vinegar
- 1/8 Teaspoon Cumin
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Ginger Powder
- 2 Teaspoons Agave
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Nutritional Yeast
- 1/4 Teaspoon Cayenne Pepper
- 1 Teaspoon Corn Starch
- 1/4 Cup Water
- Salt to taste
- Black pepper to taste
- 3 cloves Fresh Garlic
- Spray Oil for the tofu
For the Tofu!
- 2 Tablespoons Coconut Aminos
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Nutritional Yeast
Instructions
- Drain and dry your tofu out the pack (pressing is not necessary) and in a bowl season with the coconut aminos, garlic powder, dried oregano, paprika, and nutritional yeast. Pour out the tofu (and the liquid) onto a parchment lined paper and spray with oil. Place in your air fryer on 385 F for 20 minutes. Make sure that non of the liquid leaks out of the paper into the machine, be responsible sis!
- While the tofu is getting nice and crispy in the air fryer, start prepping your sauce. Finely mince or grate the garlic and combine it in a jar along with the coconut aminos, water, corn starch, and the dried seasonings.Mix well so that the corn starch doesn't lump.In a small sauce pan, cook your sauce on low-medium heat for 5-7 minutes or until the sauce has thickened and the corn starch has cooked all the way through.
- Once the tofu has finished cooking in the airfryer, throw it in the sauce pot and allow everything to be evenly coated. Serve with your grain of choice and enjoy!
Cucumber Chickpea Salad
Chickpea Cucumber Salad
This easy to make chickpea cucumber salad is ready in under 20 minutes, refreshing, and highly nutritious!
Ingredients
- 1 Can Chickpeas
- 1/2 Pack Cherry Tomatoes
- 1/2 English Cucumber
- 1/4 Red Onion sliced
- 1/4 Cup Fresh Basil
- 1/2 Teaspoon Nutritional Yeast to taste
- 1/2 Lemon Juiced
- 1-2 Teaspoons Olive Oil
- 1/8 Teaspoon Cayenne Pepper Powder to taste
- Salt to taste
- Black Pepper
Instructions
- Make sure all your produce and canned chickpeas have been properly washed and dried.Thinly Slice your red onion, English cucumber, and your fresh basil. Chop your cherry tomatoes into halves.
- Throw everything into a medium sized bowl. Add the dry seasonings, olive oil, and juice the lemon. Adjust for preferred taste and enjoy!
Tofu Marinara- Vegan Meals
This recipe has not yet been fully developed! It’s currently a “season with your heart and ancestors” type vibe! However, ingredients are listen down below⬇️
Tofu “Parmesan” Pasta:
1 Whole Tofu Block
Marinara sauce (I used store bought)
Red Lentil Pasta (or chickpea pasta)
~for the breading~
flour
paprika
nutritional yeast
italian seasoning
garlic powder
salt
pepper
Cherry Garcia Matcha Latte
Cherry Garcia Matcha Latte
This decadent, chocolate esque cherry Garcia matcha latte will have you obsessed and making this every week!
Equipment
- Matcha Whisk
- Matcha Bowl
- Sauce Pan
- Blender
- Strainer
Ingredients
For the Cherry Hazelnut milk!
- 1 Cup Hazelnut, Pistachio, Almond, walnut mix I get this pack from Costco you can sub with 1 cup almond milk blended with 1/4 tsp cacao powder
- 1 Cup Dark cherries I used thawed frozen
- 1 Teaspoon Vanilla
- 3 Medjool Dates for sweetness, can sub 1.5 tbs agave
- 3 Cups Water
For the matcha!
- 1.5 Teaspoons Matcha powder
- 2 Tablespoons Water
For the cherry syrup!
- 1.5 Cups Frozen cherries
- 1 Cup Water
- 1 Teaspoon Vanilla
- 1/2 Cup Cane Sugar can sub equal parts agave
- 1/2 Cup Agave can sub equal parts cane sugar
Instructions
- Either soak your nuts overnight, or soak them in hot water, covered in a bowl for at least 15 minutes. Combine your soaked nuts, water, vanilla, cherries and medjool dates in a blender and blender for the next 60 seconds until smooth and strain. Set aside.
- To make the cherry syrup, combine the sugar, agave frozen cherries, and water in a sauce pot. On low-medium heat, allow this to simmer and cook down for the nectarines 7 minutes.Once the cherries are cooked and soft, turn off the heat and add the vanilla. Allow this to cook down completely. Once cooled, strain. I highly suggest saving the stewed cherries, they are DELICIOUS!
- Soak your chasen (matcha whisk) in hot water for a few minutes to soften the bristles. Measure out 1.5 teaspoons of matcha powder and sift into your chawan.Whisk with 2 tablespoons of warm water (never boiling!) for the next 60 seconds until a micro foam layer appears.
- To assemble your cherry Garcia matcha latte, spoon out some of the syrup, then place ice in your cup.Slowly pour the milk in, hitting the ice cubes so you don't mess up the layers. Now, pour over the matcha shot and enjoy your cherry Garcia matcha latte!
Notes
- The milk will make about 1 liter, feel free to use and make multiple matcha lattes!
Jerk Mushroom Taco- Vegan Meals
Vegan Jamaican Jerk Tacos
These easy to make, authentic tasting vegan Jamaican jerk tacos are the perfect tacos Tuesday AND meatless Monday recipe!
Ingredients
- 1/2 Red Bell Pepper
- 1/2 Red Onion medium sized
- 1/4 Cup Cashew Cheese recipe linked in article, can sub for other store bought vegan cheese
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 1/2 Teaspoon Italian Seasoning
- Salt
- 1 Teaspoon Jerk Marinade
- 1 Tablespoon BBQ Sauce
- 1-2 Teaspoons Water
- 4 King Trumpet Mushrooms
Instructions
- Chop/dice your onion and bell pepper into small bits. Now, chop off the top to the king trumpet mushrooms and shred using a fork.
- In a heated pan, drop all your produce & mushrooms and sautée with the pot covered for the next 5-7 minutes until the mushrooms are fully cooked through. Add in your dry seasonings.Now, remove the cover and allow the shrooms to brown over the next 2-3 minutes.
- Once the shrooms have browned, add in your jerk marinade, bbq sauce, and splash of water and stir to combine.
- heat your taco shell according to package instructions and spread your desired amount of vegan cheese on the shell, then cover that with some of the mushroom filling.
- Put the folded taco back into the pan for 1-2 minutes to reheat everything and enjoy!
