Looking for healthy vegan dinner recipes or lacking inspiration? - Then you have come to the right place! These vegan dinner ideas are delicious, nutritious and most important - healthy.

Even if you are looking for a salad or pasta for dinner, we’ve got you covered with these healthy vegan recipes! These nourishing vegan dinner ideas are quick and easy to make and are packed with flavors.

The recipes are a fit for everyone even if you are a beginner or not. Eating healthy should not be boring or time consuming. These recipes prove just that, making it easy to maintain a healthy plant based diet.

Sometimes everyone lacks inspiration or ideas. But don’t worry, we’ve got you covered with over 200 healthy vegan dinner recipes that will satisfy your whole family. 

Healthy Vegan Recipes for Dinner

Cheesy Burrito Bowl

If you haven’t tried vegan cheese sauce yet, this is the one! Topped on this burrito bowl it’s a match made in heaven. It’s not only good, it’s also very healthy.

Chickpea Caesar Salad

If you like caesar salad you won’t be disappointed with this Chickpea Caesar Salad! The dressing is mind blowingly delicious but also nutritious.

Nacho Plate

This Nacho Plate is a fit for everyone even if you’re into Mexican food or not. This festive dinner features a bed of crispy potatoes, spiced black beans and drizzled with a healthy cheesy sauce. Feel free to use corn chips instead of potatoes!

Spiced Legume Stew

A comforting dinner that is packed with lots of flavors and nutrition. The Spiced Legume Stew can easily be adjusted according to what kind of canned beans you have at home.

Winter Roast Bowl

One of our most popular recipes is the Winter Roast Bowl. This recipe is also adjustable where you can roast whatever veggies you have at home! Ps. the dressing is super quick

Cauliflower Tacos

These plant based tacos are both quick and easy to make! The Cauliflower Tacos are based on cauliflower “mince” and drizzled with vegan yogurt on top. And not to forget, this is a very nutritious dinner

Bonus: Cashew Sour Cream

Drizzle this Cashew Sour Cream on your baked potatoes, chillies, curries, salads, soups, tacos and much more. With cashew nuts as a base this is a very healthy sour cream but also very tasty. Store it in the fridge for up to 1 week.

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With only 5 ingredients you can make this creamy healthy plant based sour cream! Make a big batch and use it as a dip, topping or dressing during the week.   

This is a perfect dairy-free sour cream substitute! This condiment will blow you away with its tangy and creamy texture. Also, this sour cream is cleaner than any other vegan sour cream you will find in the grocery store, plant based or not!

About the recipe

• Nutrient packed

• Great for meal prep

• Freezer friendly 

• Use as topping, dip or dressing

• Few ingredients

It is difficult to nail that tangy and creamy texture when making a non-dairy sour cream, but here is the proof! If you don’t have a powerful blender (900W or more) it will take some time to get the best texture. But believe me, it is worth it!

Ingredients needed for the Cashew Sour Cream

• Cashew nuts - Use raw cashew nuts for their neutral flavor

• Water - Any purified water is good

• Lemon juice - This will add an acid to the vegan sour cream

• Rice Vinegar - This also adds an acid to the cream but it is more potent than the lemon

• Salt - You only need a pinch of salt to bring out all the flavors in the cream

You can find the exact measurements and details in the recipe card further down in this post.

How to make the Cashew Sour Cream

This creamy, thick and delicious yet so healthy plant based sour cream will be ready to use in 10 minutes! Read more down below how you can make your own Cashew Sour Cream.

Prepare the cashew nuts

Before you do any blending, first you want to soak the cashews. By soaking the cashews they will: increase enzyme activity and offer greater absorption of the food's nutrients by the body. But it also helps the cashews to soften which makes it easier to blend into a creamy texture.

You can either boil the cashews for 5 minutes or leave them in cold water overnight. Either way is good but I prefer to boil them to save time.  

Make the plant based sour cream

Firstly, the more volume you mix the easier it is to get a smooth cream. Secondly, if you don't have a high speed blender, 900W or more, it can take some time. But it is worth it! 

Now, add all the ingredients to your blender and mix until it becomes smooth and creamy. Pour the cream into a jar or an airtight container and store in the fridge where it also will thicken up a bit.

Serving and storage suggestion

This vegan sour cream can be used in so many ways. Some examples:

• Use as a spread for sandwiches

• Top your baked potatoes 

• Use as a dip for quesadillas

• Top your chilies, tacos or curries 

• Serve with some oven fries, veggie sticks and use as a dip

The Cashew Sour Cream can be stored in the fridge in an airtight container for up to 7 days. You can also freeze the sour cream for up to 3 months. The best way to freeze it is to cover the top of the sour cream with plastic to touch and cover with an airtight lid. In that way it forms a barrier from freezer burn.

Cooking tips and FAQ

Is vegan sour cream healthy? 

Yes it is super healthy and packed with nutrients thanks to the cashew nuts. There are only plant based ingredients in our sour cream which makes it a healthier version than regular sour cream. 

How many calories are in the cashew sour cream?

In one jar there are 718 calories. The nutrition is distributed as follows: 24g proteins, 41g carbs and 57g fats. One jar is enough for 4-6 people if you are using it as a topping on baked potatoes for example. 

Can I freeze the sour cream?

Yes you can actually freeze the sour cream! Freeze it for up to 3 months. Cover the top of the sour cream with plastic to touch and cover with an airtight lid. In that way it forms a barrier from freezer burn! 

Don’t have a blender?

The truth is, you actually don’t need a blender. Maybe you have a food processor at home and that is just as good. If you don’t have a blender or a food processor maybe you have a handheld mixer which is also a good alternative. The only downside is that the cream may not be as soft as if you’re using a high speed blender. 

I always use a high-speed blender myself which is perfect when making smoothies, cashew sauces or nice cream. But I also use my food processor a lot for chopping, pureeing and guacamole for example. 

The blender I use is called Vitamix E310 and has been my helper and savior ever since 2017! One of the best health investments I have ever made.

Cashew Sour Cream Recipe

Ingredients 1 jar

For the cashew sour cream

1 cup cashew nuts, raw

1/2 cup water

2 tbsp lemon juice

1 tbsp rice vinegar

1/4 tsp salt

Steps

1. Boil the cashew nuts for 5 minutes, then drain (or overnight in cold water)

2. Add all ingredients to a smaller high speed blender (900W+) (or make a bigger batch for it to blend better)

3. Blend until it becomes smooth and creamy, this may take a while but it's worth it!

4. Transfer the cashew sour cream to an airtight container or jar and store in the fridge for about 1 week (it will thicken up in the fridge)

5. You can use this as a topping on a baked potato, chilies, salads, soups, tacos etc.

Nutrition per jar

Calories: 718 kcal, Proteins: 24, Carbs: 41g, Fats: 57g

More easy vegan recipes 

Miso Dressing
Curry Hummus Dressing
Chipotle Dressing

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These vegan cauliflower tacos with vegan yogurt are the perfect comfort food! Easy to make, full of flavors and so delicious!  

About the recipe

• Quick to make 

• Savory and satisfying plant based dinner

• High nutrient density thanks to cauliflower

• A delicious dinner rich in fiber

Ingredients needed for the Vegan Cheesy Burrito Bowl

• Cauliflower - The cauliflower is cooked together with lots of spices and mushrooms. You can use whatever color of cauliflower you like!

• Toppings - The toppings on these vegan tacos tie the whole dish together. On these I have avocado for extra creaminess, tomatoes, vegan yogurt and lettuce for the crunch

• Tortillas - For the best result, heat them up a bit before you fill them! You can use the tortillas you prefer the best

You can find the exact measurements and details in the recipe card further down in this post.

How to make the Cauliflower Tacos

You will have these beautiful and delicious Cauliflower Tacos ready in only 20 minutes! This is a perfect vegan recipe for beginners but it never gets old. Read more below how to make cauliflower tacos. 

Prepare the main components

To make these lovely tacos, start by breaking the cauliflower into smaller pieces and roughly chop the mushrooms. 

Now put the cauliflower, mushrooms and the walnuts into a blender or food processor together with all spices. Process until you have a crumbly dough but be careful not to overprocess! 

Make the cauliflower mince 

Heat up a pan to medium heat with no water or oil and put the mixture in the pan. Let it cook while stirring once in a while for about 15 minutes. This results in more complex and bolder flavors - yum! 

Make the toppings 

While the cauliflower mince is cooking you can prepare all your toppings. Simply mash the avocado, shred the lettuce and chop the tomatoes and cilantro.

Assemble your tacos 

To get the best flavor and texture experience, heat up the tortillas on low heat (or microwave) in a pan. When everything is ready, assemble the tortilla by adding the cauliflower mince along with your toppings! 

Serving and storage suggestion

These vegan cauliflower tacos should be served warm to get the best flavors and taste experience. You can store the cauliflower in an airtight container in the fridge for up to three days.

If you have topping leftovers, store them in a separate airtight container in the fridge. Tips: To prevent the avocado from browning, squeeze a bit of lemon- or lime juice over the avocado before putting it in the fridge.

Cooking tips and FAQ

If you are allergic to nuts

If you are allergic to nuts - don’t worry! You will get more or less the same flavors by adding sunflower seeds instead, or simply skip it.

How many calories are in the Cauliflower Tacos?

In one serving there are 410 calories. The nutrition is distributed as follows: 14g proteins, 51g carbs and 21g fats. 

If you want to make it even higher in proteins you can add tofu or black beans. Simply cook it together with the cauliflower! 

I don’t like cauliflower!

I know many people who don't like cauliflower because of different reasons, but I can assure you that you’ll not taste the cauliflower! But of course, you can replace the cauliflower with other healthy alternatives. Such as crumbled tofu, tempeh or beans! 

In our app you can find more vegan recipes for dinner including tacos!  

Don’t have a blender or food processor?

If you don’t have a blender or a food processor maybe you have a handheld mixer which is also a good alternative! 

I always use a high-speed blender myself which is perfect when making smoothies, cashew sauces or nice cream. But I also use my food processor a lot for chopping, pureeing and guacamole for example. 

The blender I use is called Vitamix E310 and has been my helper and savior ever since 2017! One of the best health investments I have ever made. 

There are many good cheap alternatives today that can do almost as good a job as a high speed blender.

Cauliflower Tacos Recipe

Ingredients 4 servings

For the "meat"

2 cup cauliflower

2 cup mushrooms

1/4 cup walnuts, raw

2 tbsp tamari sauce

2 tsp paprika powder

2 tsp cumin, ground

1 tsp garlic powder

For the toppings

4 handful lettuce

1 avocado

6 tbsp vegan yogurt, unsweetened

1 cup cherry tomatoes

4 tbsp fresh cilantro

For the tortillas

8 corn tortillas

Steps

1. Break the cauliflower into smaller pieces & roughly chop the mushrooms. Add cauliflower, mushrooms and walnuts to a food processor (or blender) together with all spices

2. Process until everything is crumbly, don't do it too long

3. Transfer to a medium hot pan without oil or water. Let it cook for 15 minutes on medium heat while stirring once in a while

4. Meanwhile, mash the avocado, shred the lettuce, chop the tomatoes and cilantro

5. When the "meat" is done, serve on tortillas together with toppings!

Nutrition per serving

Calories: 410 kcal, Proteins: 14g, Carbs: 51g, Fats: 21g

More healthy easy vegan recipes for dinner

Nacho Plate
Marinated Tempeh Tacos
Simple Bean Tacos

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This easy vegan recipe for dinner is a win for everyone! Not least considering the nutritional content of this dish, even though it is super delicious. 

Into Mexican food or not? It doesn't matter, this festive vegan nacho plate is a fit for everyone! You can also use corn chips instead of the potatoes to make it even more festive. This Vegan Nacho Plate is based on potatoes and black beans. If you think that sounds boring - trust me, it's everything other than boring! 

About the recipe

• Family and party friendly healthy vegan dinner recipe 

• Great source of fiber

• Cheesy and hearty yet so nutritious 

Feel free to change the potatoes to corn chips instead! If you throw a bigger party and want to impress with this vegan nacho plate. It is maybe more convenient to use corn chips instead. 

Ingredients needed for the Vegan Nacho Plate

• Potatoes - Potatoes can be used for so many things. A good thing about potatoes is its great source of vitamin C. Potatoes will be the base for this amazing vegan nacho plate

• Black beans - The beans are simmered together with spices and crushed tomatoes which makes them flavorful and juicy!

• Cheese sauce - This vegan cheese sauce is just amazing. If you haven't tried vegan cheese sauce yet you will not be disappointed. Thanks to the cashew nuts this sauce is rich in fiber, protein and healthy fats

• Toppings - I use corn kernels, red onion, vegan yogurt and fresh cilantro for the topping

You can find the exact measurements and details in the recipe card further down in this post.

How to make the Nacho Plate

This vegan nacho plate is a popular dinner in our home thanks to its quick cooking time of only 30 minutes. But also, it is so delicious and it is hard to believe how this vegan dinner can be so healthy! Below you can read more about how you can make your own healthy nacho plate.

Prepare the main components

First of all you want to preheat your oven to 200C/392F if you don’t choose to have corn chips instead. You can now also boil the cashew nuts for at least 10 minutes. In that way the cashews will be super easy to blend into a smooth cheesy texture. 

While the oven heats up to the right temperature you can wash and thinly slice the potatoes and place them on an oven tray. When the oven is ready, put the potatoes in the oven for about 15-20 minutes or until soft and golden. 

Make the beans 

The bean mix is an important part of the dish as it gives a lot of flavor. And not to mention the beans health benefits and nutrients such as calcium, iron and magnesium! 

Simply add the rinsed beans to a pan together with the other ingredients and let simmer for at least 10 minutes. Ps. Don't forget to check your potatoes!

Make the vegan cheese sauce

Add the boiled cashews, plant milk, nutritional yeast, salt, onion powder, turmeric, lemon juice and tapioca flour into a blender and mix until smooth. This can take a while but be patient, it is worth it!

Now, to get that cheesy texture, transfer the sauce to a pan on medium heat. Whisk the sauce frequently until it thickens and set aside to cool down. 

Build your vegan nacho plate

Now when you have all the components ready and the potatoes are ready, it is time to assemble your vegan Nacho Plate! 

Depending on how many servings you have made, place a layer of potatoes (or corn chips) on one or several plates. On top of the potatoes, add a layer of beans and then you can move on to the toppings.

Red onion and corn kernels go very well with this dish, I also use fresh cilantro. 

Last but not least, add the vegan yogurt on the top and also the cheese sauce - you don't have to skimp here!

Serving and storage suggestion

The Nacho Plate should be served warm for the best taste experience. If you have gotten any leftovers simply store the components separately in airtight containers in the fridge. You can simply reheat the beans but the potatoes will not be as crispy as before. 

The cheese sauce can be stored in a container for up to 7 days in the fridge. A hot tip is to use the cheese sauce leftovers to dip potatoes in! Just heat up the sauce in a pan while stirring and add a splash of plant milk if it is too thick.

Cooking tips and FAQ

The vegan cheese sauce 

Except for the health advantages of the cashew cheese sauce, thanks to the vitamin and mineral packed cashew nuts, it is also prep friendly. Prepping this sauce a few days or the day before makes the Nacho Plate super easy and quick to make. 

You can use the cheese sauce for many things - use it as a dip for potato wedges or corn tortillas. Or why not, make a cheesy pasta! 

How many calories are in the Nacho Plate?

In one serving there are 608 calories. The nutrition is distributed as follows: 27g proteins, 101g carbs and 11g fats. A well balanced meal that is comforting and remarkably cheesy and tasty despite being low in calories.

If you want to make it even lower in calories you can simply skip the cashews and add boiled cauliflower instead in the cheese sauce. Or why not, make a nacho plate salad by skipping the potatoes and add some lettuce instead! 

Can I freeze the cheese sauce?

Yes you can actually freeze the cheese sauce! Just heat it up in a pan on low-medium heat and add some water or plant milk to make it thinner if needed. 

Don’t have a blender?

The truth is, you actually don’t need a blender for the cheese sauce. Maybe you have a food processor at home and that is just as good. If you don’t have a blender or a food processor maybe you have a handheld mixer which is also a good alternative.

I always use a high-speed blender myself which is perfect when making smoothies, cashew sauces or nice cream. But I also use my food processor a lot for chopping, pureeing and guacamole for example. 

The blender I use is called Vitamix E310 and has been my helper and savior ever since 2017! One of the best health investments I have ever made.

Nacho Plate Recipe

Ingredients 2 servings

For the potatoes

1 lb yellow potatoes

For the cheese sauce

1/4 cup cashew nuts, raw

1/2 cup plant milk, unsweetened

2 tbsp nutritional yeast

1 tbsp tapioca flour

1 tsp lemon juice

1/2 tsp salt

1/4 tsp onion powder

1/4 tsp turmeric, ground

For the beans

1/2 x 15 oz can crushed tomatoes

1 x 15 oz can black beans

1 tbsp cumin, ground

1/2 tbsp chili powder

1/4 tsp salt

For the topping

1/2 cup fresh cilantro

1/2 red onion

1/2 cup corn kernels

1/2 cup vegan yogurt, unsweetened

Steps

1. Preheat the oven to 200C/392F and boil the cashew nuts in water for 10 minutes

2. Wash and thinly slice the potatoes, put the slices on a baking sheet, bake for 15-20 minutes or until soft and brownish

3. Now make the beans by adding rinsed beans plus the other ingredients to a pan, then let it simmer for 10 minutes

4. Don’t forget to check your potatoes!

5. Make the cheese sauce by combining all of these ingredients in a blender (or use a handmixer), and blend until smooth

6. Transfer the cheese sauce to a saucepan on medium heat

7. Whisk the cheese sauce frequently until it thickens, don’t let it thicken too much (see video), set aside

8. When the potatoes and beans are done, it’s time to assemble!

9. Place a layer of potatoes on one or two plates, then add a layer of beans, then the onion, corn, cilantro and lastly the cheese sauce and coconut yogurt!

Nutrition per serving

Calories: 608 kcal, Proteins: 27g, Carbs: 101g, Fats: 11g

Watch me make the recipe step-by-step

Watch the recipe here!

Vegan Nacho Plate

More plant based dinners

Cheesy Burrito Bowl
Mexican Potatoes
Vegan Mac & Cheese

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This vegan roast bowl is packed with nutrients and features a mix of roasted veggies. The curry dressing is super quick to make and you will love it!

This is one of my favorite vegan recipes for dinner! It is a feel-good and filling dish that is packed with nutritious plant based ingredients and healthy fats. And not to mention, the dressing on this bowl is just amazing.

You will be surprised that you can make this delicious dressing in under 5 minutes! And trust me - you’ll want to make double batches of this dressing and use as topping on leftovers. 

About the recipe

• Perfect for meal prep 

• Minimal tools needed 

• Use whatever veggies you have at home to roast

• Well balanced all-in-one meal 

This kind of bowl is just perfect for leftover veggies laying around in the fridge. As long as you have the spices to work with it doesn't matter what veggies you use.

Ingredients needed for the Winter Roast Bowl

• Roasted veggies - You can use whatever veggies you prefer or have at home. The more the better!

• Quinoa - Go for the quinoa you have at home. Quinoa is a fabulous source of plant protein and fiber. Black, white or red - it doesn't matter!

• Dressing - This dressing transforms this healthy vegan recipe to something amazing. Using store bought hummus you will have the dressing ready in under 5 minutes

• Toppings - The avocado has many health benefits and will fill you up with good fats. I also use arugula to get more crunch and peppery taste in the meal.

You can find the exact measurements and details in the recipe card further down in this post.

How to make the Winter Roast Bowl

The beauty about this bowl is that the veggies take care of themselves in the oven. Meanwhile you can prepare the dressing and toppings. Below you can read more about how to make the Winter Roast Bowl.

Prepare the main components

Start with preheating the oven to 200C/390F. Meanwhile, start chopping your veggies into bite sizes and place onto an oven tray covered with parchment paper. To the same tray, add drained and rinsed chickpeas.

Now add all the spices onto the veggies and chickpeas with or without vegetable oil. Stir around and make sure all veggies are covered in spices. Roast in the oven for about 30-40 minutes. 

Cook the quinoa 

While the veggies are being roasted, cook the quinoa according to the package instructions. As mentioned before it doesn't matter what kind of quinoa you are using in this dish.

Make the dressing

The veggies are in the oven and the quinoa is cooking. Now you can go ahead and make vegan dressing. It is a no-timer and you only need store bought hummus, yellow curry powder, lemon juice, maple syrup and a pinch of salt.

Add all ingredients into a jar or bowl and mix it until smooth. Just add a splash of water if you want it to be thinner. 

Build your bowl

When the veggies and quinoa are done it is time to build your healthy vegan bowl! Start with arugula and quinoa, then add the veggies, chickpeas and avocado on top. Last but not least, drizzle over the dressing! 

Serving and storage suggestion

This bowl should be served warm for the best taste experience. If you have gotten any leftovers simply store the components separately in airtight containers in the fridge. 

Roasted vegetables are best freshly made, but you can of course also reheat the day after. The dressing on the other hand, can be stored in the fridge for up to 7 days. 

Cooking tips and FAQ

The Winter Roast Bowl is highly adaptable 

An advantage of this vegan dinner is that it is highly adaptable to your favorite veggies. You can use the veggies you prefer and if you’re not a fan of chickpeas you can add tofu instead.  

How many calories are in the Winter Roast Bowl?

In one serving there are 465 calories. The nutrition is distributed as follows: 17g proteins, 76g carbs and 13g fats. 

Can I freeze the dressing?

Yes, actually you can! In an airtight freezer safe container, you can keep it in the freezer for up to 2 months. Before using it, let thaw in the fridge for a while.

If you want to make your own hummus

You can actually make your own tasty hummus very easily. You will need chickpeas, tahini, lemon juice, garlic cloves, cumin, salt and water. Simply add chickpeas to a blender and blend until finely chopped.

Then add the rest of the ingredients and blend until smooth. You can find the exact measurements and ingredients in our app!

Winter Roast Bowl Recipe

Ingredients 4 servings

For the roasted veggies

1 lb yellow potatoes

2 cup cauliflower

2 medium carrots

1 cup brussels sprouts

1 x 15 oz can chickpeas

1 tsp salt

1 tsp paprika powder

1 tsp cumin, ground

For the quinoa

1 cup quinoa, dry

For the dressing

1 cup hummus

2 tsp yellow curry powder

2 tbsp lemon juice

2 tbsp maple syrup

1/2 tsp salt

For the topping

1 avocado

4 handful fresh arugula

Steps

1. Preheat the oven to 200C/390F

2. Chop the potatoes, carrots and cauliflower into bite sizes and add to an oven tray lined with parchment paper

3. Drain and wash the chickpeas, and slice the brussels sprouts in halves. Add these to the oven tray as well

4. Add all spices to the oven tray and optionally vegetable oil, stir to combine and make sure everything is covered in spices. Roast in the oven for about 30-40 minutes

5. Meanwhile, cook the quinoa according to the package instructions

6. Now make the dressing by adding all ingredients to a small bowl or glass. Stir to combine and then add splashes of water until you reach your desired consistency

7. When the veggies in the oven are done, assemble a bowl starting with quinoa, veggies, arugula, avocado and last but not least the dressing!

Nutrition per serving

Calories: 465 kcal, Proteins: 17g, Carbs: 76g, Fats: 13g

Watch me make the recipe step-by-step

Watch the recipe here!

Winter Roast Bowl

More healthy vegan recipes 

Burrito Bowl
Harissa Roast Bowl
Mustard Maple Potato Bowl

Jump to recipe >

Stews are hearty, comforting and loaded with veggies and spices. This Vegan Spiced Legume Stew is perfect for dinner and as a leftover meal.

If you’re already a vegan or if you’re looking for vegan recipes for beginners - this is definitely one of them! This hearty and comforting easy vegan dinner will not disappoint and you will be filled with loads of nutrients.

When it comes to plant based foods, they can be stored much longer in the fridge. This vegan dinner recipe is just as good days after in the fridge!

About the recipe

• Loaded with nutrients 

• Super simple & straight forward 

• Perfect for stew lovers

• Great for meal prepping

Ingredients needed for the Vegan Spiced Legume Stew

• Rice - You can use whatever rice you have at home or prefer. I always use brown rice, or whole grain rice, because of its nutritional benefits

• The actual stew - The stew consists of several ingredients such as chickpeas, beans, crushed tomatoes and spices. But don’t get frightened, you probably have most of the ingredients at home! 

• Toppings - I use cilantro as a topping as it adds a good flavor to the dish. Also pickled red onions give a flavor that binds the dish together. You can find the recipe for Quick Pickled Red Onion in our app! 

You can find the exact measurements and details in the recipe card further down in this post.

How to make the Spiced Legume Stew

In 40 minutes (less if not using brown rice) you will have a hearty, comforting and nutrition packed stew on your table! Below you can read more about how to make the Spiced Legume Stew. The amount of ingredients may seem a lot but don't worry - this is easy and straightforward.

Prepare the main components

Start with the rice and cook it according to packaging instructions. As mentioned before, you can use whatever rice you prefer or have at home but I prefer brown (whole grain) rice. 

You can now also chop the tomatoes in halves, dice the onions and mince the garlic. To have everything prepared you can now also rinse and drain the chickpeas and beans.

Make the vegan stew 

First, you heat up a frying pan and sauté the onions in oil or water until they start to become soft. Then you can go ahead and add the garlic, cherry tomatoes and all the dry spices and let sauté for another 2 minutes. 

Now you can add the chickpeas and beans into the pan together with rest of the ingredients. Let it simmer for about 15-30 minutes. The longer it simmers, the more flavourful the stew will be! 

Serve your vegan stew

Pick a favorite bowl of yours and serve the stew together with the rice topped with some cilantro! If you want even more taste you can also top with some pickled red onion. This is optional but trust me, it is delicious and a perfect match to this healthy vegan dinner! 

Serving and storage suggestion

As mentioned before, pickled red onion is optional. If you want to try it for yourself, you can find the recipe in our app! Search for “Quick Pickled Red onion” in the app. 

This vegan stew is not only good with rice but also with quinoa, in a baked potato or on its own with a piece of bread. Store the stew in an airtight container in the fridge for up to a week - having that said, this is a perfect meal prep!

Cooking tips and FAQ

The beans 

There are no rules about what beans you can use in this stew! You can use whatever canned beans you have at home but preferably white beans.

And if you don't have any chickpeas you can skip them but be sure to add up with other beans. In that way you still have a well balanced vegan dinner or lunch.

How many calories are in the spiced legume stew?

In one serving there are 408 calories. The nutrition is distributed as follows: 17g proteins, 79g carbs and 4g fats. If you prefer more fat in your meals you can simply add some plant based yogurt as topping. 

Eat the vegan stew with bread instead

The stew can be eaten as it is without rice as well! Serve the stew in a bowl and toast one or two slices of bread and scoop - it is super delicious! You can also thicken the stew a bit by adding a small amount of cornstarch while simmering.

How you know when the stew is done

When the stew has simmered for 15 minutes it is ready to go. But you can let it simmer longer than that to get a thicker texture. And the longer you let it simmer, the flavors develop more.

Spiced Legume Stew Recipe

Ingredients 4 servings

For the rice

1 cup brown rice, dry

For the stew

2 cup cherry tomatoes

1 yellow onion

3 garlic cloves

1 tsp paprika powder

1 tsp coriander, ground

1 tsp cumin, ground

1/2 tsp cayenne, ground

1 x 15 oz can chickpeas

1 x 15 oz can cannellini beans

1 x 15 oz can crushed tomatoes

4 tbsp water

2 tbsp tomato paste

1 tbsp tamari sauce

2 tsp yellow mustard

For the toppings

4 tbsp fresh cilantro

4 tbsp 'Quick Pickled Red Onion' from category Sides in our app

Steps

1. Start by preparing the rice according to the package instructions

2. Slice the cherry tomatoes into halves, dice the onion and mince the garlic

3. Now add the onion to a large pan and sauté in oil or water until it starts to become soft

4. Then add the garlic, cherry tomatoes plus all dry spices and sauté for another 2 minutes

5. Drain and rinse the chickpeas and cannellini beans, add to the pan together with rest of the ingredients. Let it simmer for 15-30 minutes (depending on how saucy you want it)

6. Serve together with the rice, fresh cilantro and optionally some pickled red onion!

Nutrition per serving

Calories: 408 kcal, Proteins: 17g, Carbs: 79g, Fats: 4g

More vegan recipes for beginners

Winter Roast Bowl
Spanish Chickpea Stew
Chickpea Chana Masala

Jump to recipe >

Enjoy this green mouthwatering Chickpea Caesar Salad for lunch or dinner. You will have it ready in under 30 minutes!

This healthy vegan dish is perfect for many occasions: If you have friends or family visiting, make more servings and fill up a beautiful big bowl with the salad.

It’s also a perfect container-meal that you can bring everywhere as you can eat it cold as well as hot! The dressing, that combines the whole dish, is mind blowingly delicious but also nutritious.

About the recipe

• Nutrition-packed salad yet so simple

• Ready in under 30 minutes 

• Big bowl-friendly for gatherings

• Perfect as a side salad for a bigger crowd

• Top with a vegan parmesan to make it even more delicious

For topping on this Vegan Caesar Salad I use our homemade vegan parmesan instead of regular parmesan. You simply mix raw cashew nuts, nutritional yeast and some salt - voila!

You can find the vegan parmesan recipe in our app. You can of course also use a store-bought vegan parmesan.

Ingredients needed for the Chickpea Caesar Salad

• Chickpeas - Golden roasted chickpeas will give that perfect crunch and an extra protein boost to the vegan Caesar Salad

• Quinoa - Go for the quinoa you have at home, no rules here! 

• Dressing - This delicious dressing combines the salad in many ways. It gives the salad a creamy texture! Don’t skip the dijon and capers

• Lettuce - I use romaine lettuce because it gives the Caesar Salad a perfect crunch. But feel free to use whatever lettuce you prefer!

You can find the exact measurements and details in the recipe card further down in this post.

How to make the Chickpea Caesar Salad

This recipe is healthy, party friendly and ready in under 30 minutes. A bonus with this recipe is that you don’t need any special kitchen tools at all, just a blender and a big bowl! Below you can read more about how to make the Chickpea Caesar Salad.

Prepare the main components

Start with preheating the oven to 180C/360F. While heating up, drain and rinse the chickpeas and add to an oven tray lined with parchment paper. Don’t forget the seasoning - garlic, onion powder and salt.

Cook the quinoa according to packaging instructions, set aside and let cool down. If you don’t have a powerful blender (900W+) you can now also boil the cashews for 5 minutes. This makes the cashews easy to mix into a smooth texture, no matter what blender you have.

Make the Chickpeas 

When the oven is ready, roast the chickpeas for 25 minutes or until golden. Leave them to cool a bit as this allows them to get even more crispy.

Make the dressing

Add the cashews, water, lemon juice, capers, nutritional yeast, dijon mustard, garlic powder and salt to a blender. Blend all the ingredients until completely smooth and pour into a jar and put into the fridge.

Assemble the Chickpea Caesar Salad

Now when everything is ready, grab your favorite bowl that is big enough, chop the lettuce and add to the bowl. Add the quinoa, chickpeas and lots of dressing! Top with vegan parmesan and enjoy.

Serving and storage suggestion

To get the most crispiness out of the chickpeas I highly recommend to serve this plant based Caesar Salad right away. If you get leftovers, store the components in individual containers in the fridge. The dressing can be stored in the fridge for up to 7 days. The longer the chickpeas are in the fridge, the less crispy they become. But at least the taste is still there.

If you are having friends or family over, why not impress with this beautiful healthy easy vegan recipe for dinner or as a side dish. They will not be disappointed!

Cooking tips and FAQ

Vegan Caesar Salad dressing

Except for the health advantages of the dressing it is also prep friendly. Prepping this sauce a few days or the day before makes the salad super easy and quick to make. 

Pro tip: You can use this dressing for any kind of salads or bowls. Why not try it as a vegetable dip?

How many calories are in the Chickpea Caesar Salad?

In one serving there are 500 calories. The nutrition is distributed as follows: 22g proteins, 56g carbs and 22g fats. A very well balanced meal to be a salad!

If you wish to have the salad even lower in calories, simply adjust the amount of dressing you put on top.

How do I make vegan parmesan?

To make vegan parmesan is super easy just like many other plant based food recipes. If you have cashew nuts, nutritional yeast and salt laying around at home then you are all set! You can find your vegan parmesan recipe in our app. 

Don’t have a blender?

Actually, you don’t need a blender. Maybe you have a food processor at home and that is just as good. If you don’t have a blender nor a food processor maybe you have a stand mixer which is also a good alternative.

I always use a high-speed blender myself which is perfect when making smoothies, cashew sauces or nice cream. But I also use my food processor a lot for chopping, pureeing and for guacamole. 

The blender I use is called Vitamix E310 and has been my helper and savior ever since 2017! One of the best health investments I have ever made.

Chickpea Caesar Salad Recipe

Ingredients 2 servings

For the chickpeas

1 x 15 oz can chickpeas

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

For the quinoa

1/4 cup quinoa, dry

For the dressing

1/2 cup cashew nuts, raw

1/2 cup water

2 tbsp lemon juice

1 tbsp capers

1 tbsp nutritional yeast

1 tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp salt

For the salad

4 handful fresh romaine lettuce

2 tbsp 'Vegan Parmesan' from category Sides in our app

Steps

1. Preheat the oven to 180C/360F

2. Drain and rinse the chickpeas, then add to an oven tray lined with parchment paper. Cover with garlic, onion powder and salt, stir to combine

3. Roast the chickpeas in oven for 25 minutes or until golden. Leave them to cool before adding to the salad (this allows them to crisp up some more)

4. Cook the quinoa according to the package instructions, then let it cool down

5. Now quick soak the cashews by boiling them in water for 5 minutes and then drain

6. Add all dressing ingredients to a high speed blender and blend until completely smooth. Transfer to a jar and keep in the fridge while you prepare rest of the salad

7. Roughly chop the romaine lettuce. Add to a bowl with the quinoa, chickpeas and lots of sauce, then top with the vegan parmesan. Enjoy!

Nutrition per serving

Calories: 500 kcal, Proteins: 22g, Carbs: 59g, Fats: 22g

More healthy vegan dinners

Winter Roast Bowl
Caesar Salad

Jump to recipe >

In 30 minutes or less you have this delicious dinner on the table! This Cheesy Burrito Bowl is perfect for meal prep.

This bowl is truly a match made in heaven! This healthy bowl is based on rice, spiced blacked beans, drizzled with the most delicious cashew cheese sauce. Feel free to use guacamole or mashed avocados as well. But I do recommend trying the cheese sauce because it combines this bowl into something extra!

About the recipe

• Comforting yet nutrition-packed

• Ready within 30 minutes 

• Perfect for cheese lovers 

• Highly adjustable with the veggies you have at home

• Great for meal prep

Even if this recipe is super easy for anyone to make, it is still super nourishing and healthy. Also, let's not forget that you can prep the cheese sauce and have it in your fridge for up to one week. If you prep the sauce before you make the bowl - you will save even more time!

Ingredients needed for the Vegan Cheesy Burrito Bowl

• Rice - You can use whatever rice you have at home or prefer

• Vegan Cheese Sauce - An easy and healthy 6-ingredient sauce that is made quickly in a blender and gives a creamy texture

• Spiced beans - Preferably black beans but you can use whatever beans you have at home! You simply simmer the beans with spices until the water has evaporated

• Tomato salsa - The salsa gives that perfect crunch that completes the bowl together with the other toppings

• Toppings - Here you can go for your personal favorites. I use romaine lettuce, red bell pepper and cucumber for extra crunch and nutrients

You can find the exact measurements and details in the recipe card further down in this post.

How to make the Cheesy Burrito Bowl

This recipe is nutritious, meal prep friendly and ready in 30 minutes. If you haven't tried our vegan cheese sauce yet - try it. You will not be disappointed! Below you can read more about how to make the Cheesy Burrito Bowl.

Prepare the main components

Start with the rice and cook it according to packaging instructions. As mentioned before, you can use whatever rice you prefer or have at home but I prefer brown (whole grain) rice. 

If you don’t have a powerful blender (900W+) you will need to boil the cashews for about 5 minutes and then drain. This will make them soft and easy to blend. If you have a powerful blender you can skip this step. 

Make the vegan cheese sauce 

Add the cashews, water, nutritional yeast, salt, onion powder and turmeric into a blender and mix until a smooth sauce. This can take a while but be patient, it is worth it!

If the sauce gets too thick just add some plant milk until it has your desired consistency. if the sauce instead becomes too thin, add the sauce to a medium heated pan and stir until it thickens. 

Make the beans

Heat up a pan to medium heat and add rinsed beans, corn kernels, spices and water to cover. 

The beans now take care of themselves until the water has evaporated - how smooth! When the beans are done, put them aside. 

Make the tomato salsa and toppings

While the beans are simmering and making your kitchen smell wonderful, chop the onion, tomatoes and cilantro and combine in a bowl.

Now to the toppings, chop cucumber, bell pepper and lettuce and set aside. Here you can go for your favorites or whatever you have at home! I like the crunch from cucumber and lettuce. The red bell pepper gives an extra burrito feeling. And not to forget - full of nutrients.

Build your bowl

Now when you have all the components ready it is time to assemble the Cheesy Burrito Bowl! Simply add the lettuce, rice and beans in the bottom. Then top your bowl with the salsa and toppings. Then finally drizzle over the cheese sauce - Yum! 

Serving and storage suggestion

This bowl should be served warm for the best taste experience. If you have gotten any leftovers simply store the components separately in airtight containers in the fridge. '

The cheese sauce can be stored in a container for up to 7 days in the fridge. A hot tip is to use the cheese sauce leftovers to dip potatoes in! Just heat up the sauce in a pan while stirring and add a splash of plant milk if it is too thick.

Cooking tips and FAQ

The vegan cheese sauce 

Except for the health advantages of the cashew cheese sauce, thanks to the vitamin and mineral packed cashew nuts, it is also prep friendly. Prepping this sauce a few days or the day before makes the burrito bowl super easy and quick to make. 

You can use the cheese sauce for many things - use it as a dip for potato wedges or corn tortillas. Or why not make a cheesy pasta! 

How many calories are in the cheesy burrito bowl?

In one serving there are 574 calories. The nutrition is distributed as follows: 23g proteins, 86g carbs and 18g fats. A well balanced meal that is comforting and remarkably cheesy despite being low in calories.

If you want to make it even lower in calories you can simply skip the cashews and add boiled cauliflower instead.

Can I freeze the cheese sauce?

Yes you can actually freeze the cheese sauce! Just heat it up in a pan on medium heat and add some water or plant milk to make it thinner if needed. 

Don’t have a blender?

The truth is, you actually don’t need a blender. Maybe you have a food processor at home and that is just as good. If you don’t have a blender or a food processor maybe you have a handheld mixer which is also a good alternative.

I always use a high-speed blender myself which is perfect when making smoothies, cashew sauces or nice cream. But I also use my food processor a lot for chopping, pureeing and guacamole for example. 

The blender I use is called Vitamix E310 and has been my helper and savior ever since 2017! One of the best health investments I have ever made. 

Cheesy Burrito Bowl Recipe

Ingredients 4 servings

For the rice

1 cup brown rice, dry

For the sauce

1 cup cashew nuts, raw

1/2 cup water

3 tbsp nutritional yeast

1 tsp salt

1/2 tsp onion powder

1/2 tsp turmeric, ground

For the beans

2 x 15 oz can black beans

4 tbsp corn kernels

1 tsp garlic powder

1 tsp paprika powder

2 tsp cumin, ground

For the tomato salsa

1 cup cherry tomatoes

1/2 red onion

2 tbsp fresh cilantro

For the bowl

4 handful romaine lettuce

1 red bell pepper

1/2 cucumber

Steps

1. Start by cooking the rice according to the packaging

2. If you do not have a powerful blender (900W +) then first boil the cashews for 5 minutes, drain and then add to the blender

3. Add all the sauce ingredients to a powerful blender and mix until you get a smooth sauce (takes a while) add more plant milk if you want it thinner (don’t make it too thin). If the sauce is too thin, heat it up in a sauce pan while stirring and it will thicken up a bit

4. To a pan, add rinsed beans, corn kernels, spices and water to cover. Simmer on medium heat until the water has evaporated

5. Meanwhile, slice bell pepper, chop cucumber, lettuce and set aside

6. Make the tomato salsa by chopping the tomatoes, onion and cilantro. Combine in a bowl and set aside

7. When the rice is done you can make your burrito bowl! Start with salad, rice, beans, cucumber, salsa and finally the cheese sauce. Top with chili flakes for extra heat.

Nutrition per serving

Calories: 574 kcal, Proteins: 23g, Carbs: 86g, Fats: 18g

Watch me make the recipe step-by-step

Watch me make the vegan Cheesy Burrito Bowl here!

Vegan Cheesy Burrito Bowl

More healthy plant based dinners

Nacho Plate
Mexican Potatoes
Cheesy Baked Ratatouille

To follow a vegan diet means that you are not eating any animal products. If you are a total beginner this can be overwhelming and hard in the beginning. But with the right tools and apps, it’s not that hard actually. Here is a list of 4 vegan apps we believe everyone who is vegan or starting a vegan lifestyle should have on their phone.

1️⃣ Fivesec Health

Vegan app for everyday cooking with over 350 plant-based recipes, meal plans and other handy tools to live a hassle-free plant-based lifestyle. The Fivesec Health app is all about healthy and easy recipes with only whole food ingredients, so no mock meat or fake cheese.

Price: Free (Premium option $3.99/month or $24.99/year)
Website: fivesechealth.com

The Fivesec Health app has scored #1 in many lists such as 11 Best Apps For Vegan Recipes. You find more reviews here and here.

2️⃣ HappyCow

HappyCow helps you find vegan food near you worldwide. This app is a must-have if you travel a lot and in an easy way want to find new restaurants that offer vegan food. You can browse through 130,000+ restaurants, cafes and grocery stores in 180+ countries and read reviews so that you know where to go.

Price: $3.99
Website: happycow.net

3️⃣ Daily Dozen

Daily Dozen is founded by the New York bestseller author and scientist Dr. Greger. This app keeps track of the daily foods recommended by him in his books ‘How Not to Die’ and ‘How Not to Diet’. It’s a simple but yet handy tool if you want to make sure to get all the essential food groups in every day.

Price: Free
Website: nutritionfacts.org

4️⃣ abillionveg

This app is the ultimate vegan review app with over 200,000 reviews on restaurants, food and cruelty-free products. It is 100% community built to make it easier for vegans to make better decisions. What I really like with this app is that every time someone makes a review, abillionveg donate $1 to charity.

Price: Free
Website: abillionveg.com

Choco Chip Cookies, 1 batch (6 pcs)

This recipe is made by Alexandra Andersson and is a free recipe in the Fivesec Health app.

Ingredients

1/2 cup smooth peanut butter, unsweetened
6 tbsp oat flour
2 1/2 tbsp maple syrup
1/2 cup vegan chocolate chips

Steps

1. Preheat he oven to 170C/340F

2. Add all ingredients except chocolate chips to a bowl, them mix to combine until there are no lumps. It should be quite sticky

3. Now fold in the chocolate chips, and then divide the mixture into 6 balls

4. On an oven tray lined with parchment paper, place the balls and press them with your hands into 1cm/0.4inches cookies

5. Bake the cookies for about 15 minutes or until golden. Watch out so they don't burn!

6. When baked, let them cool on a rack. You can eat them when cooled or pop them into the freezer and then eat straight from the freezer (which I prefer)!

Protein Choc Brownies, 1 batch (6 pcs)

This recipe is made by Alexandra Andersson and is a free recipe in the Fivesec Health app.

Instructions

1/2 cup mashed banana
1/4 cup peanut butter, unsweetened
2 tbsp cacao powder
2 tbsp maple syrup
2 tbsp vanilla protein powder

Steps

1. Preheat oven to 325F/160C

2. Mash the banana in a bowl with a fork. Then add rest of the ingredients and stir to combine

3. Transfer the brownie mixture to an oven safe form (10x15cm/4x6inch) covered in parchment paper. Bake for 30 minutes

4. Place the brownie in the fridge for about 30 minutes before cutting into 6 brownies

5. Store in the fridge or freezer until it’s snack time!

Lemony Mug Cake, 1 serving

This recipe is made by Alexandra Andersson and is a free recipe in the Fivesec Health app.

Ingredients

For the mug cake
3 tbsp oat flour
1/4 tsp baking powder
1/2 tsp vanilla powder
1/2 tsp poppyseeds
2 tbsp plant milk
1 tbsp lemon juice
1 tbsp cashew butter
1 tbsp maple syrup
1 tsp lemon zest
4 frozen blueberries

For the topping
1 tbsp coconut yogurt, unsweetened

Steps

1. Combine all dry ingredients in a microwave safe mug

2. Now add rest of the ingredients (except the blueberries) and stir with a fork or spoon to combine. Now add the blueberries one by one by pushing them down into the batter (try not to push them all the way to the bottom of the mug)

3. Let it bake in the microwave on 900W for about 1 1/2 minute (2 minutes if you do double batch), the cake should be dry and spongy on the top

4. Let it cool a couple of minutes before enjoying it!

Btw, I also made a how to video on this recipe 👇🏼

Snickes Pops, 2 servings

This recipe is made by Alexandra Andersson and is a free recipe in the Fivesec Health app.

Ingredients

1 banana
4 tbsp peanut butter, unsweetened
4 tbsp crushed peanuts
50g dark vegan chocolate

Steps

1. Peel and divide the banana into two pieces (see video)

2. Insert wooden ice cream sticks into the bananas and then place them in the freezer for about 1 hour

3. Now either dip the bananas into peanut butter or just spread it evenly onto the bananas, then roll them in crushed peanuts. Let the bananas cool in the freezer for about 1 hour

4. Meanwhile melt the chocolate over a water bath and then let it cool down while waiting for the bananas

5. Finally cover the bananas with chocolate. Let them cool down in the fridge or freezer until the chocolate is hard

6. Keep stored in the freezer or enjoy them immediately!

Fitness & Exercising

Compared to many other places in western countries, in the Canggu/Berawa area it can be a struggle to get a sufficient amount of daily activity. The area is not built for pedestrians and it is nearly impossible to get around without a scooter or car. Since you take the scooter 🛵 wherever you go, you will have a very low activity level so it will be super important to find a good place to workout at.

Canggu Nest

During our stay we have been working out at a place called Canggu Nest, it's a new functional training gym with amazing equipment and space. They make sure you are hydrated with free water and fuelled with good superfoods that are available to purchase.

Canggu Nest offers a variety of small group training classes and happy hours for you to workout by yourself. You can also do personal training sessions with one of the coaches. I really recommend the classes if you are new (and experienced) to functional training, you will learn a lot from the coaches.

The monthly membership is 1’600’000 IDR and the daily pass is 200’000 IDR. Canggu Nest is located in Berawa (see 🗺 in the bottom).

Groceries

If you are planning to live in Canggu for a longer time you probably want to cook at home as well. There are some shops I always visit to find my favorite staples and produce. All the essential stuff like toilet paper 🧻, canned food, rice, oats etc. you will find in either Pepito or Frestive supermarkets. They have 5 locations around the Canggu/Berawa area (see 🗺 in the bottom).

However if you are looking for staples like cashews, dried dates, nutritional yeast, lentils, nut butter and other more “exclusive“ products and organic produce you have to visit either Canggu Shop, Bali Buda or Green Habit (see 🗺 in the bottom).

The best way to get good fruits and vegetables is through a local fruit stal or at the weekly organic farmers market at Samdi Bali (see 🗺 in the bottom).

Restaurants

There are sooo many vegan restaurants in Canggu (and places that offer vegan food). I really recommend you to try them all! You can use an app or website called “Happy Cow” to find them all. However, many of them are very oily and not that healthy according to me. Down below you find my absolute favorite places (100% vegan restaurants).

1. I Am Vegan Babe, crazy mouthwatering food 🤤 The best smoothie bowls in Canggu (called chi-chi bowls).

2. Secret Spot, a hidden gem. Innovative and delicious food, something different from the other ones (please try their desserts🍫).

3. Living Food Lab, a restaurant and co-working space. You can find green juices, oil-free alternatives and raw dishes.

4. Oma Jamu, cheap traditional Indonesian food with organic ingredients. Urap is my favorite. Free vegan breakfast every Friday🤰!

5. Falafel Temple, middle eastern food with really fresh ingredients and nice interior. If you like falafel🥙 you have to try this!

6. Peloton Supershop, soul food🍔 and amazing salad bowls🥗. Powerhouse bowl is my favorite.

Accommodation

The most important and expensive thing, your accommodation. If you are traveling on a budget it can be hard to find a place with a decent kitchen. Kitchen is not a priority in most places (especially not an oven or more than one stove top). Depending on the time period you are looking for to stay, there are different alternatives to find good housing.

Airbnb is a wonderful alternative if you are staying short term, but can be a bit pricey if you stay longer (over a month).

If you are you planning to stay for 3 months or longer, my suggestion is either contact a local property agency (Eg. we rented our place through Bali Treasure Properties) or contact any hotel or apartment listed on Hotels or Booking and discuss a monthly rate. WhatsApp is king in Indonesia, so always try to negotiate through WhatsApp with the hotels. We actually got half the monthly price through this method at our first place we lived in.

Cost of Living

So what does it cost to live in Canggu Bali? Well that depends on what standard you want and how much you want to eat out. It is pretty cheep to eat out compared to western countries but the expenses add up if you do it on a regular basis. A meal plus a cold beverage on a popular vegan restaurant costs about US$ 9 excluding tax and service (which often is 15%). A meal at a local “Warung” costs about US$ 2 with usually no tax and service added.

When it comes to housing you can get a very nice modern 1 bedroom apartment for around US$ 900 /month with your own kitchen. But if you are open to share kitchen you can rent at a guest house for less then US$ 400 /month so it depends on what you prioritise.

If you live in Canggu you have to have a scooter, it costs around US$ 50 /month and the petrol is under US$ 1 /liter.

The grocery costs in supermarkets and small shops are pretty similar to western countries especially if you use more exclusive ingredients like gluten-free products, other grains than rice, coconut yogurt, tamari, kale powder etc. You can keep your veggie and fruit costs down by visiting markets and fruit stals.

I hope that you have more of a clue what it is like to live in Bali and what it can cost (note that you can live very cheap and very expensive, it is all about what you prioritise). If you have any questions please comment down below and I will answer them! If you found this guide helpful please consider Pin it on Pinterest so that more people can find it.

Per bar these have: 10g of protein, 17g of carbohydrates, 6g of fat and 180 calories. I have developed this recipe with as little fat as possible and as high protein per kcal as possible, without getting them to taste gross (they are delicious!)

Protein Bars, 10 bars

Ingredients

For the bars

• 380 g chickpeas, drained

• 1 1/5 cup rolled oats

• 1/2 cup hemp seeds

• 6 tbsp pea protein powder

• 2 tbsp peanut butter, unsweetened

• 16 dates

• 1 tbsp plant milk

For the topping

• 3 tbsp cacao nibs

Steps

1. Rinse and drain the canned chickpeas and pit the dates (if you have medjool dates that are not that soft, soak in hot water for 10 minutes).

2. Add all of the protein bar ingredients into a food processor or blender

3. Blend until almost completely smooth (it's fine with some lumps here and there), add more plant milk if too dry

4. Transfer the dough to a clean surface lined with parchment paper

5. By using your hands, flatten the dough to a square so that you can make 10 bars out of it

6. Add the cacao nibs on top, press them down with your hands so that they don't fall off

7. Let the dough rest in the fridge for one hour

8. When one hour has passed by, cut out 10 bars (per batch)

9. You can store them in the fridge for up to one week or in your freezer for up to two months!

If you prefer video over text I made a full tutorial of how I make my nice creams and what you should think of to get great results (see video below or on my YouTube channel).

5 Easy Steps to Make your Nice Cream Thicker

1. The most important thing is that your bananas are frozen. To get an ice cream texture the banans must be frozen otherwise it will be runny and more like a regular smoothie bowl. Normally I freeze my banans overnight so that they are entirely frozen. Make sure to freeze them for at least 4 hours.

2. You can make a thick and creamy nice cream in a blender or food processor. The important thing though is that the machine has enough power to handle the frozen banans. You should aim for a machine with at least 700-900 watts. My Vitamix have 1400 watts. It is also much easier if you have a blender that has a “tamper” that you can use to press down the frozen bananas and fruit while it blends. You will not need a “tamper” if you got a food processor though, just patience ;)

3. It is much easier to make a nice cream in a blender if you do a large batch. So make sure to get enough banans in the blender so that the ice cream can combine and blend more easily and in that way get a faster result.

4. A very common misstake is to add too much liquid to make it blend more easily. You should not add too much liquid, in that case you will end up with a runny ice cream. Try to add as little liquid as possible, for example when I use fresh fruit together with the frozen bananas, I don’t add liquid at all because the fresh fruit contains so much liquid already. If I use only frozen fruit I start with 3tbsp liquid - 1/4 cup depending on batch size.

5. The more you blend the more runny it will get. The blender will heat up the nice cream the more you blend so make sure not blend too long. If you’re having a hard time combine everything to an ice cream, stop the machine, release som air bubbles in the bottom, scrape the sides and mash down the banans with a spoon. Depending on the machine and your nice cream blending skills, you may have to stop several times.

I hope you learned something from this guide and I hope you succeed making the thickest nice cream you’ve ever had! If you want more content like this please subscribe to my YouTube channel and follow me on Instagram @fivesechealth.

Quinoa Sweet Potato, 2 Servings

Ingredients

For the potatoes

• 500 g sweet potato

For the quinoa

• 1/2 cup quinoa, dry

• 1 1/2 cup water

• 115 g chickpeas, drained

• 1 red bell pepper

• 2 cup fresh kale

• 1 tbsp tomato paste

• 1 tbsp cumin, ground

• 2 tsp smoked paprika powder

For the dressing

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp agave syrup

For the topping

• 1 tbsp nutritional yeast

Steps

1. Start by cooking your sweet potatoes in a steamer or in the oven on 200C/392F until soft (takes about 40 minutes)

2. Add the dry quinoa into a pot together with the water, cover with a lid and let simmer on medium heat for 15 minutes

3. Meanwhile remove the stems from the kale and chop it in smaller pieces, chop the bell pepper, rinse and drain the chickpeas

4. When the quinoa has simmered for 15 minutes, add all of the spices, tomato paste, kale, bell pepper and chickpeas into the same pot

5. Give the quinoa mixture a stir (add more water if there's no left), cover with a lid and let simmer on low heat for another 5 minutes

6. Make the tahini dressing by adding the tahini, agave and lemon into a small bowl, mix with a spoon until combined. Now add a little water at the time while stirring until desired consistency

7. To assemble the plates, start with the sweet potato, quinoa mixture, nutritional yeast and lastly the tahini dressing. Enjoy!

The Health Benefits of Soy

Soybeans are a nutritional powerhouse and very healthy for our bodies! They have shown to help protect bones and shield the body from some cancers, as well as help reduce hot flashes and other menopausal symptoms in women. 

Soybeans provide all essential amino acids, making them a great source of complete plant protein which is particularly helpful for vegans and vegetarians. Since soybeans are naturally cholesterol-free and low in saturated fat, cooking with them is an easy and healthy way to replace meat in your recipes. These protein-packed beans also contain fiber, B vitamins, calcium, iron, zinc and omega-3 fatty acids.

3 Easy Step When Buying Soy

However, eating genetically modified, non-organic and processed soy products is a concern. To make the healthiest soy-buying decision, follow our three tips.

1. No GMO

Stay away from soybeans that are grown as genetically modified plants (often called GMOs for Genetically Modified Organisms.) Famous plant nutritionist T. Colin Campbell warns, “In altering genes (plants or animals) to produce a specific outcome ignores the biological complexity of gene activity–a fact of nature.” Eating GMOs is just plain weird. Lots of genetically modified soybeans are produced nowadays but the majority is fed to the livestock in the meat and dairy industry so vegans are safer than meat eaters.

GMO is also a huge health concern. Studies show that GMO soybeans contain substantially more pesticide residue when compared to non-GMO crops. Dr. Michael Gregor says this is not healthy because “higher levels of pesticides on GMO soy is a concern since Monsanto’s Roundup has been shown to have adverse effects on human placental tissue.”

2. Choose Organic

Choose organic soy since it contains fewer pesticide residues than non-conventional produce. Organic fruits and vegetables also contain more phenolic phytonutrients. When shopping in US, look for the USDA organic seal to ensure the crop is actually grown to organic standards. To obtain USDA organic certification, a food product must undergo a strict verification process.

3. Less Processed the Better

Third, when shopping for soy products, opt for tofu, tempeh and seitan instead of processed soy products such as a frozen veggie burger made with textured soy protein. A sautéd piece of tempeh with some steamed veggies is much better for you than frozen products that are to imitate meat such as chicken-less nuggets, meatless meatballs or soy beef crumbles, for example. 

Soy products that you find in the frozen and packaged food aisles can look appealing and save on prep time, so they can be helpful for busy families.  If you do purchase these products and see textured soy protein on the ingredients list, please make sure the soy is at least organic and non-GMO. Find brands such as Amy’s Kitchen that are committed to using organic, non-GMO soy in their products.

Rest assured that soybeans are healthy and safe for human consumption. Just keep the above three steps in mind to make sure you are choosing the best!

References
https://nutritionstudies.org/gmo-dangers-facts-you-need-to-know/
https://nutritionstudies.org/the-ultimate-food-fight-between-science-and-technology/
https://nutritionfacts.org/video/are-gmos-safe-the-case-of-roundup-ready-soy/
https://nutritionfacts.org/video/is-monsantos-roundup-pesticide-glyphosate-safe/
https://nutritionfacts.org/video/are-organic-foods-healthier/ 
https://nutritionfacts.org/video/are-organic-foods-safer/ 
https://nutritionfacts.org/video/are-organic-foods-more-nutritious/ 
https://nutritionfacts.org/audio/the-benefits-of-soy/
https://www.webmd.com/food-recipes/news/20110630/benefits-of-soy-a-mixed-bag#1
https://my.clevelandclinic.org/health/articles/17491-soy-foods/benefits-of-soy

Who does not like hot tasteful pots when it's cold outside? It's probably the best thing about the winter, to cuddle with hot pots! Now, however, I find myself in the heat of Bali hehe .. but of course I still want to inspire people in colder destinations. Anyhow, I do not mind eating hot dishes in tropical heat!

This creamy lentil stew is Moroccan inspired and works super well with brown rice. And btw, do not forget to squeeze the lemon slice over the stew!

Moroccan Spiced Stew, 2 servings

Ingredients

For the rice

• 1/2 cup brown rice, dry

For the stew

• 1 yellow onion

• 3 garlic cloves

• 1 tbsp curry powder

• 1 tbsp tomato paste

• 1 tsp ginger, ground

• 1/2 tsp cumin

• 1/4 tsp cayenne, ground

• 2 cup water

• 1/2 cup coconut milk

• 2 carrot

• 1/2 cup red lentils, dry

For the topping

• 2 tbsp fresh parsley

• 2 slice lemon

Steps

1. Start by cooking the brown rice according to the package

2. Chop the onion, mince the garlic and chop the carrot in bite sizes

3. In a deep pan on medium heat, add the chopped onion and garlic with a splash of water and let cook until the onion is soft

4. Add some more water if needed and all of the spices, stir till combined

5. Now add the water and coconut milk and bring to a boil

6. Add the chopped carrot and lentils and let simmer on medium heat for 15 minutes

7. When ready serve in a bowl together with the brown rice, a slice of lemon and top off with chopped parsley!