What is the first thing that comes to mind when you picture a summertime cookout? You probably think of hotdogs and hamburgers on a grill. Perhaps you think of potato salad, grilled corn, chips dips, and a whole table of other calorically-dense foods. We are here to tell you that grilling is not just for people who consume animal-based foods. Vegans have tons of options for grilling, and we’ll provide a ton of recipes in this article. 

What If You Do Not Have A Grill?

Many people cannot own a grill because of their living space. You can still grill at home even if you don’t have an outdoor space. Just get a grill pan! Ideally, choose a cast iron grill pan because they distribute heat evenly, are very durable, and are very affordable. If you plan to use a grill pan at home, here are a few tips to get the best results:

• Grease your grill pan by coating your pan with oil before you start cooking. That will help prevent things from sticking to it, but it will caramelize your food and leave grill marks, which is what you want.
• Turn up the heat, although this may vary from recipe to recipe. Generally speaking, you want to set your stove medium-high to high heat and adjust it as you go, so you don’t burn your food. 
• It can be very tempting to look at grill marks, but try to refrain from fussing with your food. The more you do, the more likely it is to stick or never develop any sort of char. Leave your food alone and flip it after the recipe tells you to do so. 
• Clean the pan while it’s hot because that is the easiest time to scrape up leftover charred bits. If you are using a cast iron grill pan, there are specific ways to clean it, so do your research and avoid using soap and water because that will damage the pan. 

Grilled Marinated Eggplant

Summer is all about grilled recipes. This recipe highlights the eggplant, which is marinated in a beautiful citrusy, herbaceous, garlicky marinade.

Click here to make the recipe. 

Grilled Sweet Potato Fries

If you love sweet potato fries, you need to stop what you’re doing and make this recipe right now. This will be your new favorite summer side!

Click here to make the recipe. 

Grilled Peach Salad With A Honey Vinaigrette

This refreshing salad is just in time for the end of spring and beginning of summer. Take advantages of the scrumptious seasonal peaches!

Click here to make the recipe. 

Chili Lime Grilled Corn On The Cob

Crank up the heat with this grilled chili lime corn. It is a delectable side that is perfect for a picnic in the backyard this summer.

Click here to make the recipe. 

Grilled Vegetables

The grill isn’t just reserved for meat. Fire up the grill, bust out the grill basket, and get ready to enjoy the best grilled vegetables!

Click here to make the recipe. 

Grilled Cauliflower Steaks

Grilling isn’t only reserved for meat eaters. You might even start grilling more vegetables once you taste how delicious these “steaks” are!

Click here to make the recipe. 

Grilled Pineapple With A Cinnamon Drizzle

Whether you need the perfect side dish or unique dessert, this grilled pineapple is the perfect balance of semi-sweetness and subtle char.

Click here to make the recipe. 

Grilled Peaches

Summer isn’t over yet! Fire up the grill and get ready to see those beautiful char marks on beautiful, juicy, seasonal peaches.

Click here to make the recipe.

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You are likely familiar with vegetable platters with a central dip (typically ranch). If they are homemade, you are likely to see radishes mixed with the baby carrots, celery sticks, bell peppers, broccoli florets, or sugar snap peas. Some people love radishes for their crisp texture and peppery flavor, while others choose to avoid them completely. Roasted radishes are a completely different story, as they almost take on a sweet flavor during the roasting process. They are truly special, which is why we thought to blend roasted radishes to create a vegan “hummus” dip.

This hummus, which really is just a dip made from blended radishes and other ingredients, is a real game changer for your dip game. The peppery kick from the radishes gives the mild flavor of traditional hummus a run for its money. You’l love this roasted radish dip because:

• This creative spin on a traditional hummus has fewer carbs, as the radishes replace chickpeas. That also makes it keto-approved.
• It only requires six simple ingredients and 30 minutes of your time.
• It contains heart-healthy nutrients, such as fiber, so you can snack guilt-free.
• You use basic, affordable pantry staples with the radishes, so it is budget-friendly.

Which radishes should you use? Use the regular red globe radishes, but those aren’t the only options. You can easily select French Breakfast radishes, which have a milder flavor and elongated shape, or watermelon radishes, which will give your hummus a pink hue. You do not need to use daikon radishes, as the little ones will roast much more easily. Just make sure to give them a good rinse before you roast them.

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Dishes made with sweet potatoes tend to enhance their inherent sweetness using maple syrup, agave, or other spices. That is not the case for this recipe. We are going in the complete opposite direction and presenting you with a lovely, spiced soup. Because sweet potatoes are, well, sweet, they lend themselves to aromatic, Moroccan spices, such as coriander, cumin, cinnamon, caraway, turmeric, and paprika. So a spiced soup like this one is what we made!

Sweet potatoes are rich in fiber, making them filling options for people who do not eat meat. They are also rich sources of beta-carotene, which converts to vitamin A in the body. Sweet potatoes also contain good amounts of vitamin C, potassium, B-vitamins, and several minerals. They are not, however, rich in protein, which is why we included chickpeas in this recipe. Not only are chickpeas rich in protein, but they also contain a lot of fiber, vitamins, and minerals. Due to their neutral flavor, chickpeas take on a variety of flavors and don’t impose their own mild flavor on anything.

If you want to cook this soup, your spice cabinet needs to be ready. Make sure to clearly check the ingredient list because, like most Moroccan recipes, this one contains a long list of spices. They all come together to create incredible depth of flavor, and the burst of lemon that you add at the very end livens up everything. Garnish with fresh parsley, sea salt and pepper, and even some crispy chickpeas if you want to go the extra mile.

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If potato chips were healthy for you, a lot more people would not be searching for dietary advice. People love to snack, though, and chips are highly addictive. With this recipe, we are aiming to give snackers a more nutritious option to satisfy their salty, crunchy cravings. Air fryer peas are seasoned perfectly and easy to prepare. They won’t last long if you have people over, so make sure to hide them for yourself or make extra.

Unlike a bag of chips, these air fryer peas are only good for about three to four days, so long as you store them in an airtight container. That is because they do not contain preservatives, flavoring agents, excess sodium, and other ingredients that extend their shelf life. Should you have specific seasonings that you want to use instead of the ones listed in the recipe, feel free to do so. For example, you can use chili powder, a squeeze of lime juice, and sea salt if you want a chili lime seasoning. You can also keep it simple and only season the peas with sea salt and black pepper.

A lot of people neglect green peas, and we don’t know why. They have classically been the vegetable in frozen TV dinners, cafeteria lunches, and other similar meals. People just leave them and focus on the other components of the meal. They happen to be rich in vitamins A, C, and K, folate, manganese, fiber, thiamine, protein, and polyphenol antioxidants. Because they are rich in both fiber and protein, they help fill you up and curb cravings. By snacking on these, you may realize that you don’t need to eat the entire batch because they actually fill you up, unlike chips.

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Allow us to introduce you to your new favorite pasta sauce. It is a hidden vegetable pasta sauce, which is a clever way to add more vegetables to a classic dish you know and love. Don’t worry, though, the flavor is exactly what you’d expect from a traditional marinara. This sauce contains zucchini, bell peppers, leeks, carrots, garlic, and onions, and you blend the vegetables into a smooth base, so they disappear into the sauce. Even though the sauce contains a generous mix of vegetables, the dominant flavor is from the tomato sauce and Italian herbs.

To build that familiar marinara flavor, you slowly cook the vegetables until they are soft and aromatic. The classic combination of garlic and onion creates the savory foundation, while carrots and bell peppers add a hint of natural sweetness, complementing the acidity of the canned tomato sauce. Zucchini and leeks add body and mild flavor without overpowering the sauce. Once everything is tender, blend the mixture until completely smooth. You want to create a sauce with a velvety texture, so you are not biting into big pieces of vegetables while enjoying your pasta.

What you are left with is remarkably like a traditional marinara sauce—rich, balanced, and tomato-forward. This is a great sauce to enjoy if you feel like you do not consume enough vegetables on a regular basis. It is also a great way to sneak more vegetables into your children’s meals. It’s the comforting character of a familiar pasta dish with an added nutritional flair.

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Most people don’t usually think to roast radishes. It is common to see radishes thinly sliced at salad bars or cut in larger pieces at taco stands. Sometimes you see thinly sliced daikon in pickled slaws, especially in Southeast Asian cuisine. Roasted radishes, though, are beautifully tender, golden brown, paleo- and vegan-friendly, and a perfect low-carb alternative to potatoes. They also tend to have a pungent, peppery flavor in their raw form, and it can be quite assertive to the uninitiated. Roasting them helps to tame that peppery flavory and transform it into a sweeter, caramelized turnip that is juicy and delicious.

You can roast most radishes, and they’ll become tender, sweeter, and slightly nutty after roasting. Classic red glove radishes (the bright red bulbs) are the most common varieties, although daikon is another common, albeit larger, radish. French breakfast radishes have an elongated shape and become slightly sweet when you roast them, either in the oven or the pan. Watermelon radishes are also ideal for roasting, especially when you cut them into wedges. Plus, the color of watermelon radishes is absolutely mesmerizing.

It is imperative how you cut the radishes for this recipe. You want to cut them in small wedges, otherwise they may not roast properly, or some parts may be hard and unpleasant to eat. Besides their delicious flavor, radishes are also full of various nutrients. Studies confirm that some nutrients in radishes may aid digestive health, but most of the research focuses on the antioxidant compounds. For example, some of the compounds work to protect the body from liver, colon, breast, lung, cervical, and lung cancers. Coenzyme Q10 (COQ10) in radishes also blocked the formation of diabetes in animals, but more human research is necessary to claim that it does this in humans.

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Let’s talk about soup, ba-bay. Let’s talk about how delicious it-can-be. Soup is essentially comfort in a bowl, and the ingredients you include can either enhance comfort or make it slightly refreshing, for example, if you make a chilled gazpacho. Although zucchini is a type of summer squash, it is typically available year round. The great thing about zucchini is that it is low in calories and rich in nutrients, so you get a lot of bang for your bite!

Zucchini is naturally rich in vitamin A, manganese, potassium, folate, copper, magnesium, vitamin C, phosphorus, fiber, thiamine, and vitamin B6. It may also provide small amounts of several B vitamins, calcium, zinc, and iron. Interestingly enough, raw zucchini provides a similar nutritional profile as cooked zucchini, only with less vitamin A and more vitamin C. But zucchini is not the only standout ingredient in this soup. The following ingredients are equally as important:

• Fresh basil: This is an absolute must! Not only is basil aromatic and robust in flavor, but it also helps color this soup a beautiful green hue. You should not substitute it with dried basil!
• Onion and garlic: First of all, you should always add onion and garlic to most meals. They enhance the flavor of the soup, adding a sweet and savory essence to the soup. It’s possible for people to be allergic, so we understand if you cannot eat them, but we do not recommend omitting either of these ingredients, as they provide flavor and valuable phytonutrients.
• Lemon juice: Fresh is best, people! Adding the juice of half a lemon not only brings necessary acid to this soup, but also makes it a bit brighter and more refreshing. Just make sure to add it at the end of the cooking process to prevent it from cooking out.
• Broth: You cannot have this soup without broth, but make sure to get either low-sodium or unsalted vegetable broth. Regular vegetable broth can contain a lot of sodium per serving, so make sure you read the labels!

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After you eat this recipe, you will most likely call all of your friends and say, “You simply have to try this recipe.” Better yet, perhaps you will save it in your recipe bank and make it for Thanksgiving, or another potluck party during the holidays. Not only does it deliver impressive flavor, but it also provides lots of vitamins and minerals. The Brussels sprouts, which typically get a bad rap, come out to be just soft enough with a sticky-sweet exterior glaze. And it all comes together in just about 30 minutes!

Maple syrup is a common ingredient used in many fall-inspired recipes. It lends itself to those savory, aromatic spices in a variety of sweet and savory recipes. The slightly bitter flavor of Brussels sprouts needs the subtle sweetness that maple syrup provides. The fresh orange juice and orange zest also add a sweet citrusy flavor. If you didn’t look at what you were eating, you wouldn’t even know that you were eating Brussels sprouts. By the way, the fresh orange zest is a non-negotiable. Just do yourself a favor and use it!

One thing to note about Brussels sprouts is that you’ll want to give them a good rinse, scrubbing any dirt or grime off them. You may even want to peel one or two of the outer leaves to ensure cleanliness. Slice the Brussels in half to ensure even cooking, or quarter them if your sprouts are larger. The key to getting a classic, caramelized glaze on one side, though, is to place the sprouts cut-side down on the baking sheet.

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When you decide to make the switch to a vegan diet, it can feel like stepping into a whole new world. The ingredients may be unfamiliar and it’s common to face unexpected challenges. It’s also common to face way more chickpeas, greens, whole grains, and nuts than you ever thought you would. 

It can be tough to go vegan, especially if you are going it alone. That is especially true if you are the primary cook in the family and have to prepare other non-vegan foods for others. It’s possible for your family to react with confusion or even resentment, but it’s a commendable dietary change. That’s especially true if you make the shift for health reasons. Going vegan is not always about taking the moral high ground. 

All of that said, there are some common mistakes that people make when switching to the vegan diet. Continue reading to understand what to watch out for when you go vegan. We hope the information helps you during this major transition. 

Lacking Strong Motivation

Approaching the vegan diet like a new diet is actually a mistake. The reason that many people stick with their vegan diets for so long is because their motivation is rooted in values and ethics. Some people make the switch because they no longer want to support mass animal farming, which is perfectly understandable. Perhaps your motivation is to avoid certain illnesses that run in your family. Be it climate crisis, personal health, or the mistreatment of animals, find your reason and let that be your guiding light. 

Buying Foods Without Reading Ingredient Lists

There are many foods that seem vegan, but are actually not. For example, it’s possible for chips to have chicken powder or salad dressing to have milk powder or eggs. Some sugar may even be processed with bone char, which manufacturers use during the refining process to whiten sugar. Even non-dairy creamers can contain small amounts (less than 2%) of sodium caseinate, a milk-derived product. Do your research and always read ingredient labels to avoid slipping up on your new diet. 

Believing Food Is Healthy Just Because It’s Vegan

There are many unhealthy foods that are technically vegan, such as French fries, Oreos, some sour candies, faux meats, pasta, bread and more. Just because it is vegan doesn’t mean it is healthy. You could consider yourself a vegan if you only eat fries, pasta, and Beyond burgers. If you made the shift to veganism for health reasons, focus your efforts on balancing those unhealthy vegan foods with an abundance of fresh fruit, vegetables, whole grains, legumes, nuts, and seeds. Don’t let a food’s vegan label make you think that it is healthy!

Relying On Faux Meats

It is true that many fast food restaurants and other establishments have vegan burgers or options on their menus. If you are used to eating chicken and rice or meat and potatoes for dinner, it can be tricky to have veggie-centric meals all the time. Faux meats qualify as vegan, but they are lab-generated and full of processed ingredients. Sure, they can fill you up, but there are many problems with those foods. There is an abundance of incredibly delicious meal options that a vegan diet offers. Don’t be afraid to look at mealtime through a different lens. Get inspiration from social media or different websites and experiment!

Not Having Fun With Food

Do not fall into a rut of making the same thing over and over again just because you know it is vegan. You have to keep your taste buds interested, so treat cooking as a creative exercise. Experiment with different spices, explore different cuisines, and try new recipes. Going vegan is not about deprivation, but about discovery. If you avoid the common mistakes in this article, then you will find that your new lifestyle can be as joyful as it is nourishing. 

And if you need a little assistance with your dietary transition, consider our Going Vegan 20-day Challenge (click here for more information). It has nutrients that support your transition into veganism. It may be more helpful than you realize!

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We are back with yet another energy ball recipe, only this time it is for vegans because it has oats. The oats not only act as a binding agent, just like the dates, but they also help to fill you up. They are naturally rich in protein, fiber, healthy fats, iron, zinc, and other vitamins and minerals. Oats are one of the best sources of beta-glucans, a soluble fiber that may help lower cholesterol, especially bad LDL cholesterol. That soluble fiber also slows digestion, increases feelings of fullness, and may increase bile acid production. It may also help to reduce blood sugar and insulin after a carb-heavy meal.

This recipe is just another way to show you that snacking can be healthy. You just have to use the right ingredients that provide valuable nutrition and sustenance. The problem with many store bought snacks, such as chips, cookies, or other packaged goods, is that they do not fill you up. You can eat an entire bag of chips and still feel hungry, but that is also because they contain ingredients that keep you coming back for more. These raspberry energy balls are completely sugar- and gluten-free, making them a great snack to power you up between meals.

From this recipe, you should get about 20 balls, but it depends how big you make them. Ideally, roll them into about the size of a tablespoon or smaller. When you place them on a plate or baking sheet lined with parchment paper, make sure to space them out in order to prevent them from sticking together. After freezing them for about 30 minutes, remove them and roll in the desiccated coconut before placing them back in the freezer to harden. Enjoy when ready!

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