Vegan Meal Plans: Special Breakfasts, Lunches, Dinners, & Snacks

Vegan Meal Plans: Special Breakfasts, Lunches, Dinners, & Snacks

People are adopting vegan diets in great numbers due to ethical, environmental, or health reasons. 

Diets that are vegan are typically high in nutrients and low in saturated fats. According to research, food can lessen the incidence of type 2 diabetes, protect against cancer, and enhance heart health.

However, individuals who primarily consume plant-based meals must be more knowledgeable about how to receive specific minerals, such as iron, calcium, and vitamin B-12, which are typically found in an omnivorous diet.

Benefits of a Vegan Diet 

One of the healthiest lifestyles is one that follows a vegan diet. Fresh fruits and vegetables, whole grains, beans, legumes, nuts, and seeds should all be abundant in plant-based diets. Vegan diets frequently include a lot of these nutritious mainstays, therefore they typically contain more vitamins, minerals, phytochemicals, and fiber. 

Vitamins B1, C, and E, folic acid, magnesium, and iron are plentiful in a healthy vegan diet, which is also low in saturated fats and cholesterol.

According to recent research, eating a plant-based diet can lower your risk of getting some malignancies and type 2 diabetes. Additionally, a vegan diet can lower cholesterol and blood pressure.

So here are some vegan recipes that can add flavor to your vegan diet. 



  • 1 lemon
  • 12.oz. of spaghetti
  • 2 finely sliced garlic cloves
  • 1 finely sliced tiny red onion
  • Dry white wine, half a cup
  • 2 tablespoons of olive oil
  • Kosher pepper with salt
  • Assorted colored cherry or grape tomatoes, cut into halves, 1 1/2 pt.
  • 12 c. coarsely chopped parsley leaves
  • 1 cup of roughly chopped basil leaves
  • /For serving, use grated Parmesan or a vegan substitute.


  1. Squeeze 2 tablespoons of juice from the lemon after thinly sliced 4 strips of zest.
  1. Add spaghetti to a big saucepan or Dutch oven (it should lie flat on the bottom). Add 4 cups water, 3/4 teaspoon salt, and 1/2 teaspoon pepper along with the garlic, onion, wine, lemon juice, and oil. 5 minutes of slowly boiling while stirring often after bringing to a boil.
  1. Add the tomatoes and simmer the pasta, stirring occasionally, until it is al dente and almost all the liquid has been absorbed (absorption will continue).
  1. Stir in the parsley and lemon zest, then fold in the basil. If preferred, top the dish with grated Parmesan.

Mushrooms and charred kale

This easy-to-make, mouthwatering roasted dish is the ideal accompaniment to any of your meatless dinners.


  • 4 tiny onions, peeled and halved, about 3 ounces
  • 6 tablespoons of olive oil, divided
  • Kosher salt and pepper
  • 6 oz. oyster mushrooms, trimmed and cut into bite-sized pieces, 
  • With the ribs removed and the leaves torn into large pieces, prepare 1 large bunch of green curly kale (12 oz. to 1 lb.)


  1. Heat the oven to 425°F oven temperature. 
  2. Mix Onions with 1 tablespoon oil, a bit of salt, and some pepper on a rimmed baking sheet. Roast it for about 5 minutes
  3. In the meantime, add the mushrooms, kale, and remaining 5 tablespoons of oil to a large bowl. 
  4. Add 1/2 teaspoon each of salt and pepper. Add to the onions in the pan and roast for an additional 15 to 20 minutes, turning once, or until the kale is crisp and gently browned on the edges and the mushrooms and shallots are just soft.

Apple Cake 

And here’s something for your vegan sweet tooth -  


  • 7 1 1/2 cups potato starch and 1/2 cup almond flour
  • Cornstarch, half a cup
  • Granulated sugar, 2 cups
  • 3 tbsp. of cinnamon powder
  • Baking powder, 2 1/4 teaspoons
  • Baking soda, 2 1/4 teaspoons
  • 1.5 teaspoons of ground allspice
  • 1.5 teaspoons of ground ginger
  • Ground nutmeg, 3/4 teaspoon
  • Kosher salt, 1/2 teaspoon
  • Oat milk or another non-dairy milk, 2 1/2 cups
  • Cider vinegar, 2 1/4 teaspoons
  • Unsulfured molasses, 3 tablespoons
  • Pure vanilla extract, 1.5 teaspoons
  • Unsweetened applesauce, half a cup

To make icing

  • Apple cider, 3 cups
  • vegan butter, 1 pound
  • 1 pound of sifted confectioners' sugar


  1. Bake the cake: at 350°F oven temperature. Spray three 8-inch cake pans with nonstick cooking spray to lightly coat. Spray parchment with parchment-lined bottoms. Almond flour, potato starch, corn starch, granulated sugar, cinnamon, baking soda, baking powder, allspice, ginger, nutmeg, and salt should all be combined in a big basin.
  2. Combine the oat milk, vinegar, molasses, and vanilla in a separate basin. After incorporating the flour mixture, add the applesauce.
  3. To bake until golden brown and a toothpick inserted in the center comes out clean, split the batter evenly among the prepared pans (approximately 2 1/3 cups in each pan). This should take 30 to 35 minutes. In the pan, let the cake cool.
  4. In the meantime, make the frosting by simmering apple cider in a small pan for 30 to 35 minutes, or until it has been reduced to approximately 2 teaspoons. Cool down. Remove vegan butter from the refrigerator and let it remain at room temperature for 20 minutes, being careful not to let it become too soft, while the cider syrup is cooling (return to the refrigerator briefly if this happens).
  5. Vegan butter, confectioners' sugar, and reduced cider are beaten for roughly 4 minutes on medium speed with an electric mixer. around 4 1/2 cups of frosting are produced. (If it is too floppy, put it back in the fridge to firm up.)
  6. On a serving plate, place one cake layer bottom side up. Dot the top with a generous 1/2 cup of frosting. Repeat by placing a second cake on top, bottom side up. Spread the remaining frosting over the top and the sides.

These vegan recipes are sure to spice up your vegan dinner table. But if you are running low on time, Delicut’s gourmet-style, vegan meals will be delivered to your doorstep. To check out our Vegan dishes, click here.

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