Celebrate World Vegan Day with these tasty recipes

JuiceLand's features an array of tasty vegan options. Matthew Odam/American-Statesman

JuiceLand’s features an array of tasty vegan options. Photo by Matthew Odam

Happy World Vegan Day! In the land of Tex-Mex and barbecue, it might seem impossible to move away from animal products. But Austin’s restaurant scene always offers up vegan-friendly options, like the Beer Plant‘s dedication to serving vegan-only food and beverages or Juiceland‘s convenient pre-packaged vegan lunches.

Vegan Day was established in 1994 to commemorate the UK Vegan Society’s founding and the first usage of the word “vegan” 50 years prior. 72 years later, the society would probably be astounded by Texas residents committing to a plant-based diet.

Austin offers so many vegan dining options, but it’s nice whipping up home-cooked meals. H-E-B even sells evaporated and condensed soy milk for avid vegan bakers! Even if you’re not vegan, these recipes are sure to sate.

For breakfast: Kale and caramelized onions enchiladas

These kale and almost-caramelized onion enchiladas are made with a salsa verde and topped with avocado, cilantro and feta cheese, but you could make it vegan by leaving off the cheese. Photo by Addie Broyles.

These kale and almost-caramelized onion enchiladas are made with a salsa verde and topped with avocado, cilantro and feta cheese, but you could make it vegan by leaving off the cheese. Photo by Addie Broyles.

Remember when four Austin residents invented the taco cleanse? Where you replaced every meal with a taco for a month? The creators offered up this recipe (skip the feta cheese sprinkled on top and substitute with vegan cheese).

For lunch: Vegan “tuna” salad sandwiches

Chickpeas are not tuna, but they can be used to make a vegan Waldorf salad sandwich. This one comes from "Pure & Beautiful Vegan Cooking: Recipes Inspired by Rural Life in Alaska" by Kathleen Henry. Photo by Kathleen Henry.

Chickpeas are not tuna, but they can be used to make a vegan Waldorf salad sandwich. This one comes from “Pure & Beautiful Vegan Cooking: Recipes Inspired by Rural Life in Alaska” by Kathleen Henry. Photo by Kathleen Henry.

An easily customizable recipe that lets you put your own twist on it without compromising quality. Because tuna salad already has many veggie options, it’s a snap replacing the fish with chickpeas. Pickles are optional.

For dinner: Vegan chili

Photo by Addie Broyles

Photo by Addie Broyles

Instead of textured vegetable protein, this recipe uses mushrooms to thicken the chili. Lots of veggies, lots of flavor. Serve with whatever garnish your heart desires.

For dessert: Chocolate peanut butter banana ice cream

Overripe bananas can be used in all kinds of dishes, including this chocolate peanut butter ice cream that only has three ingredients. Photo by Addie Broyles.

Overripe bananas can be used in all kinds of dishes, including this chocolate peanut butter ice cream that only has three ingredients. Photo by Addie Broyles.

Bananas ripen quickly, which is a downside of having bananas. But the upside is their versatility in healthy-but-fun desserts. Banana “ice cream” is one of the easiest things to make in the world. All you need are frozen bananas, chocolate sauce and peanut butter for this recipe.

Go forth and experiment in the kitchen with plant-based materials!


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