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Last Updated on December 15, 2025 by Tiffany
I haven’t eaten meat in 8 years and have been vegan for over 6 years and boy has it been a journey! Being a Black vegan in the begining was not easy, from racism and bullying to not finding recipes that satisfied my taste buds or cultural fixes.
Through trials and tribulations, I have happily been vegan for over half a decade and I’m so happy to say I feel AMAZING!
I wanted to share some pretty dope recipes I’ve made on repeat, or just some of my favorites in general. From flavorful salads to protein rich dished.
From actually healthy meat replacements to nutritious cold pressed juices. Here are some recipes from my kitchen to yours with much love! <3
Kale Caesar Salad
Kale Caesar Salad (w/ crispy tofu)
This high protein, incredibly delicious Kale caesar salad has over 50 grams of protein
Ingredients
Crispy Tofu
- 1/2 Block Soy Free Tofu I used 'Big Mountain Foods' Brand
- 1/2 Cup Bread Crumbs
- 1/3 Cup Flour
- 1/3 Cup Water to mix with flour for wet batter
- 2 Teaspoons Garlic Powder 1/2 for flour, 1/2 for bread crumbs
- 2 Teaspoons Onion Powder 1/2 for flour, 1/2 for bread crumbs
- 2 Teaspoons Poultry Seasoning there's no poultry in here, don't worry!
- Salt
- 4 Teaspoons Nutritional Yeast 1/2 for flour, 1/2 for bread crumbs
Kale & Caesar Dressing
- 1/4 Cup Tahini
- 1 Teaspoon Lemon Juice
- 2.5 Teaspoon Capers & Their Liquid
- 1 Teaspoon Poultry Seasoning there's no poultry in here, don't worry!
- 2 Teaspoons Maple Syrup
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1 – 1.5 Tablespoons Nutritional Yeast
- 1 Tablespoon Water or more if needed
- 1 Cup Cooked Quinoa season to desired taste with salt & pepper
- Salt to taste
- 1/2 Chopped Red Onion
Instructions
- Slice your tofu block into thin, equal slices of about 6-8. Prepare your wet batter and breadcrumb mixture by combining the flour with water and seasonings and the bread crumbs with seasonings.
- Dip the tofu into the wet batter and then the bread crumbs until everything is evenly coated. Now, Prepare your air fryer on 400 F 204 C. Spray the bottom of the tray with oil and place the tofu slices in there. Spray each tofu slice with oil and allow to cook for 15-20 minutes or until golden brown.
- Combine all the ingredients for your caesar dressing in a large bowl and mix, adding salt to taste. Pour out around 1/2 of the dressing foo top the salad off with later. Add in the kale and massage until it shrinks in size. This aids in digestion and makes the kale taste much better as opposed to leaving it whole.
- Add in your chopped red onion and quinoa and stir to combine everything.Serve on a separate plate and top off with the finished crispy kale and enjoy!
Vegan Lasagna
Mushroom ‘Bacon’
Vegan Fried Mushroom “Chicken”
Breakfast Sandwich w/pumpkin scrambled ‘eggs’
The ULTIMATE Vegan Breakfast Sandwich
This vegan breakfast sandwich is easy to make, tastes so delicious, and is packed with plant based protein!
Ingredients
- 1 Bagel
- Handful Fresh Spinach Leaves
Pumpkin seed vegan "Egg"
- 1/2 Cup Pepitas aka shelled pumpkin seeds
- 1/2 Teaspoon Black Salt (Kala Namak) gives signature "eggy"-y flavor
- Salt to taste
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Turmeric
- Pinch Black Pepper
- 3/4 Cup Water
Crispy Breaded Tofu
- 1/2 Block Super Extra Firm Tofu sliced in 3. I use soy free Fava bean tofu by Big Mountain Foods
- 1/2 Cup Flour
- 1.5 Teaspoons Nutritional Yeast
- 1 Teaspoon Poultry seasoning this has no poultry
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- Pinch Black Pepper
- 1/8 Teaspoon Salt or to taste
- 1/2 Cup Plant Milk
Instructions
- Pat your tofu dry (make sure you're using super extra firm tofu, this has the most protein amount!) and prepare one bowl with your plant milkCombine your your flour and dry seasonings for the breaded mixture into another bowl, you should have two bowls now.
- Cut your tofu block into 3 thin slices. Dredge the tofu into the plant milk first, then the flour second making sure the entire surface is covered with flour. Do this with all three pieces.Now, spray your tofu with oil and cook in the air fryer at 400 F/ 204 C for 15-20 minutes. (can bake in the oven at 400 F/204 C for about 20 – 25 minutes give or take)
- Cook your pumpkin seeds (pepitas) in boiling water for 10 minutes. Once it is cooked, washed it 2-3 times. **Make sure the pumpkin seeds have cooled down before touching them** This is to get the green skin off so the "eggs" don't look like green eggs and ham from Dr. Seuss!
- Combine the cooked and rinsed pumpkin seeds, garlic powder, onion powder, turmeric, black pepper, black salt, and water into a blender and blend until well combined and smooth. If you don't think the color is yellow enough, feel free to add more turmeric.
- Now, put a pan on low heat and pour the "egg" mixture in. Once the mixture starts to bubble, stir it around the pan.The "eggs" will be ready in about 3-5 minutes. They should be fluffy and have slightly firmed up.
- Toast yor bagel to your preferred setting and grab a plate. Assemble the sandwich with your crispy tofu, vegan "eggs", and fresh spinach leaves. Feel free to add some hot sauce or vegan cheese, it would taste delicious here!Dig in and enjoy!
Notes
Look at the post above for step by step pictures and where to purchase certain ingredients!
Raw Vegan Tacos
Delicious & Easy Raw Vegan Tacos
These raw vegan tacos are so easy to make, delicious, and packed with nutrients!
Ingredients
- 8 Romaine Lettuce Leaves long leaves for taco shells
- 1 Cup Sunflower seeds or walnuts, soaked overnight
- 1/4 – 1/3 cup Coconut Aminos to taste, adds color and umami
- 1/2 Cup Red Cabbage shredded
- 2 Tomatoes roma or cherry
- 1 Teaspoon Paprika
- 1/2 Teaspoon Cumin
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/3 Cup Cashew "cheese" recipe linked in article
- Salt to taste
Instructions
- Start with soaking your sunflower seeds (or walnuts) overnight. This is to help release the phytic acid found in all nuts and seeds that may cause indigestion. In a food processor or blender, put your seeds, coconut aminos, and dry seasonings and pulse for a few seconds until a crumbly "meat" like texture has been achieved.
- Slice your red cabbage into thin strips and chop your tomatoes into tiny cubes. Feel free to add other raw toppings like jalapeño for a kick! Now, carefully peel away long strips of your romaine lettuce and wash/dry them to prepare for our taco shells.
- Here's where the fun part starts! Load up your tacos with the taco "meat" first, red cabbage, tomatoes, and a generous dollop of that cashew "cheese" sauce. I also sprinkled a lot of coconut aminos for extra flavor too, enjoy!
Cold Pressed Juice Recipes
Fully Raw Vegan Salad Recipes in my ebook!
