6 Vegan Dishes My Family Loved

Full disclosure, we’ve been eating mostly vegan for the last month because our family was doing a Daniel Fast. In conjunction with the Factory Church in Woodstock, GA, we fasted 21 days and used the daily readings that the church provided to help guide our spiritual practice.

One of the things that I have always appreciated about times of fasting is the renewed focus on our faith. And I often come away with some new skills.

For this time around, I started an audio plan on the Bible app that goes through the New Testament in one year.

Apart from dabbling as a vegetarian for a year in college, I haven’t made a concerted effort not to eat meat. But after the recipes that Briahnna picked out for January’s menu, I am convinced that vegan cooking can be tastyish.* Before I get any questions, yes, B makes the menu, and I cook it. It is symbiotic perfection. And also, yes, we plan our meals out for the month. More like by the week, and then we repeat the weekly menu four times. I am sure I’ll write about this another time.

On to the recipes. Here is a list of six of our favorite vegan recipes that we used with some minor modifications because we have a nut allergy in the family. Try them out and let me know in the comments if you have any additional vegan delicacies you have come across.

Easy Vegan Jackfruit Tacos

The first night I made these, I told B that jackfruit was probably my favorite meat alternative/substitute. Like the recipe says, don’t process the jackfruit too much; otherwise, it will turn out too mushy.

Creamy Carrot-Tomato Soup

This is an African (Zanzibar) inspired soup that tastes more like a bisque than anything else. It is hard to believe that the creaminess comes from coconut milk. We used sunflower butter instead of peanut butter for reasons noted in the intro. Also, I did not need to add any cornstarch to this for thickness; it was fine how it came out.

Coconut Cauliflower Curry

A surprising thing about this recipe is that they didn’t say to peel the sweet potatoes, and now I don’t think I will ever peel another one again. I even tried using the unpeeled sweet potatoes in our family chili recipe, and it was fantastic. What have I been doing all these years?

Pumpkin Risotto

For this recipe you need to scroll down halfway through the post to get to it. And while it says to use brown rice, you can also use regular risotto. I did it and came out just great.

Instant Pot® Vegan Cabbage Detox Soup

This one is so easy. Just chop your veggies and put everything in the instant pot. The recipes doesn’t say to add salt, but I did (just a little).

Pineapple/Oats Muffin

This muffin doesn’t look like much, but for as little ingredients there are, they taste great. Just don’t expect them to taste just like a regular oatmeal muffin. I would describe more like a oatmeal biscuit. Still delicious though, IMO.

_{*coined by my brother-in-law Gabriel and now I can’t stop using the term to describe delicious food}