No matter if you’re a gifted chef, a hack, or a disaster around the kitchen, these chefs make vegan cooking (and eating) look easy and fun. If you like what you see, be sure to subscribe to their YouTube channels.
We’ve heard it a gazillion times: “It’s just too hard to go vegan…” and “I can’t live without…” Blah blah blah… Thankfully, the world is changing, and vegan chefs like the ones featured here are helping to make it happen. Here are some decadent vegan dishes to tempt you over to the V Side, and if you’re already here, enjoy the ride! Be sure to check out these superstar vegan chefs’ YouTube channels for more delicious recipe ideas. And we’ll be adding more here soon.
The Sweetest Vegan is true to her name, offering irresistible vegan desserts and what we call “fast-food redemption” recipes. For those foodies who are on the fence about going vegan and don’t think they can give up their Big Macs and McDonald’s apple pies, think again! The Sweetest Vegan may very well be the chef who brings you over to the plant-based side!
Oh pizza! It’s one of those foods that stands between ‘I think I should go vegan, but I can’t live without…’ and ‘I have seen the light! I am now 100% vegan!!’ Never fear, Gaz is here. Gaz Oakley, aka the Avant-Garde Vegan, is truly a food artist – almost to the point of total intimidation. His cooking style and vegan creations look so amazing that you sit back in awe as you watch his videos. Then you realize – ‘I gotta have that!’ And you make your shopping list and run to the store.
How do these two make vegan cooking with your main squeeze look so fun and so easy? Maybe it’s because they’re constantly getting to each other’s hearts through their stomachs… However they do it, these nachos are the real deal!
All we can say about this one is – we want mo’ Preacher Lawson vegan recipe videos! People used to think being vegan meant being deprived. Those of us on the inside (the vegans and the people who eat vegan food :o) know that eating plant-based can be – not only decadent, but hilarious!
Some people go vegan because they want to lose weight. For those of us who can’t be bothered, there is Adilicous… What happens when you cross a trained pastry chef with some vegan ingredients? You get a very dangerous and delicious cocktail of some uber decadent treats. (Adilicous does provide non-vegan recipes, but we’re sure they’ll be even better when you make them with your vegan substitutes!)
Trained in Quebec, the Buddhist Chef brings simplicity and ease into making delicious vegan meals and treats. He loves to teach the vegan curious and the vegan converts alike, and provides easy-to-follow videos for recreating his healthy recipes.
Bella Kristina! The queen of positive vibes and raw vegan recipes that make you beam with vitality. You can’t go wrong with her rocky road vegan ice cream. And be sure to check out her other inspiring and sincere real-life videos on her YouTube channel.
I think I had margaritas on the brain yesterday because it was Cinco de Mayo, so I made this delicious smoothie as a stand-in. It’s sort of like a cross between a margarita and a piña colada, but without the alcohol. (But if you want to add in a little white rum or tequila and triple sec, who am I to say no?)
Ingredients: Lime Piña Colada Smoothie Recipe
2 cups of chopped ripe pineapple 1 ripe banana 2 limes – juiced 1/2 cup of coconut milk
Pop them in the blender and go!
If you don’t use frozen fruit, you can throw in some ice. You can also add greens, such as spinach, for nutrition and if you want more of a green color to go with the lime-theme.
I like a “limey” taste so the smoothie can be a little tart with the juice from 2 limes. You can add in some stevia to sweeten it up.
When I have bananas that are getting too ripe before I get a chance to eat them, I peel them, cut them up, and put them in the freezer. They’re great as frozen snacks by themselves or in smoothies, of course.
This will serve 1-2 people, depending on your appetite!
It’s well known that many people dislike Brussels sprouts. Maybe it’s the smell, maybe the texture, but most likely – it’s the bitter taste, especially if they’re not prepared properly. But when Brussels sprouts are prepared well, they can win people over. And they’re worth eating because of their extraordinary health benefits: they help lower cholesterol, they’re high in fiber, and they’re known to be cancer fighters and DNA protectors. Here’s a recipe I pulled together that’s always been popular with family and friends.
Ingredients: Shaved Brussels Sprouts and Arugula Salad
12-15 Brussels sprouts, stems cut, and first layer of leaves peeled
2 cups of arugula, chopped
1 cup roasted pine nuts
2 shallots, minced
1/4 cup olive oil
1 tbs. of butter (vegans and those cutting down on animal fat can skip this one!)
Blanch sprouts in boiling water for 2 minutes, remove, drain, and place in ice bath to stop cooking. Drain again.
Push Brussels sprouts and arugula through a food processor with slicing attachment. Do not puree.
Sear pine nuts in dry skillet, stir occasionally until golden, then set aside.
Sauté shallots in olive oil and butter until translucent, about 2-3 minutes. Do not brown.
Mix Brussels sprouts and arugula mixture with shallots. Add couple tbs. of water, salt, and pepper.
There’s nothing like a good smoothie to get some serious nutrition into your hard working body–fast. And you can mix in a lot of vegetables with the fruit for a tasty way to get your greens for the day. Even though anything goes when it comes to making a smoothie, it doesn’t hurt to follow guidelines from the pros on what makes the ideal blend.
Here Are 12 of Our Favorite Vegan Smoothie Recipe Videos
Here Are the Creators of the Vegan Smoothies Featured in this Post:
I really enjoy cooking and eating nuts and grains. And I especially like this vegetarian dish as a way to satisfy meat lovers because it’s substantive and really tasty. I prefer it warm, but you can also serve it cold as a salad. I call it “Jazzy” because it invites improvisation–you can get creative with all sorts of additions or alternatives to the ingredients below, such as sun-dried tomatoes, figs, walnuts, flaxseed, grapes, quinoa, spinach, and sweet corn–you get the idea!
3 cups vegetable stock and 2 vegetable bouillon cubes 1 cup farro ½ cup Israeli / pearl couscous ½ cup toasted pine nuts 2 tablespoons canola oil 3 celery stalks, cut on ½ inch diagonals 3 cups kale (I recommend Tuscan kale), torn in pieces, stems removed 1 medium red onion, halved and thinly-sliced 2 garlic cloves diced 8-10 cherry or grape tomatoes, halved ½ cup Italian parsley, chopped Salt and pepper Serves 4-6
Combine stock, bouillon, 1 tablespoon salt and farro in a pot, bring to a low boil, cover and cook for 20-25 minutes. Stir occasionally. When tender but still crunchy, remove and drain. Set aside to cool.
Combine 2 cups of water, couscous and 1 teaspoon of salt, bring to boil, and cook for 10 minutes. Drain and set aside.
Heat pine nuts in a dry skillet, stirring frequently until golden. Be careful not to burn them.
Heat oil in a large skillet over medium heat, combine celery and onion. Stir and cook until onion and celery are tender, about 2-3 minutes. Add the kale, ½ of the tomatoes, and garlic.
When kale is tender (about 5 minutes), remove from heat. In a serving bowl, combine all ingredients with farro and couscous. Sprinkle with parsley and remaining tomatoes. Salt and pepper to taste.
Here are some delicious vegan Mexican dishes from some of our favorite YouTube chefs. (These recipes were originally shared on Cinco de Mayo, hence the cool dude above.) Mexican food is great food for vegetarians, vegans, and even those who are just trying to get a little more plant-based protein into their life because of the combination of beans and rice, plus tons of vegetables!