17 Extremely Delicious Reasons To Go Vegan In 2017

Need more convincing?

1. Vegan Tacos

Recipe via Nourish Atelier

2. Refined Sugar Free Turtle Brownies (GF)

Recipe via Minimalist Baker

3. Veggie Summer Rolls With Chipotle Peanut Sauce

Recipe via This Rawsome Vegan Life

4. Crispy Hash Brown Haystacks

Recipe via Minimalist Baker

5. Vegan Glazed Donuts

Recipe via House of Lovelock

6. Vegan Tempura

Recipe via Lazy Cat Kitchen

7. Vegan Meringue Kisses

Recipe via Lauren Caris Cooks

8. Ultimate Grillable Vegan Burgers

Recipe via Olive Magazine

9. Vegan Khao Soi Soup

Recipe via Lazy Cat Kitchen

10. Loaded Sweet Potatoes with Quinoa Tabbouleh

Recipe via Lauren Caris Cooks

11. Peanut Butter S’Moreos

Recipe via Minimalist Baker

12. Vegan Ravioli With Pumpkin And Ricotta

Recipe via Lazy Cat Kitchen

13. Dairy Free Chocolate Caramel No Churn Ice Cream

Recipe via The Almond Eaters

14. Tandoori Tofu Tikka Masala

Recipe via K.O Rasoi

15. Vegan Raspberry Bakewell Cake

Recipe via Wallflower Kitchen

16. White Bean + Mushroom ‘Meatball’ Subs

Recipe via Sobremesa

17. A Raw Cheesecake Recipe

Recipe via The Glow Within

13 Vegan Burgers That Are Almost Too Good To Be True

Burgers for everyone!

1. The Jerk Burger

Recipe via Avant-Garde Vegan

2. The Smokey House Slider

Recipe via edgarraw

3. The Mushroom Burger

Recipe via Mon’s Flavours

4. The Superfood Burger

Recipe via The Plant Hub

5. The Blackbean & Mushroom Patty

Recipe via Amy Le

6. The Portobello Burger

Recipe via Eat Drink Shrink

7. The Waffle Burger

Recipe via treeselovehappiness

8. The Bunny Burger

Recipe via Three Bunnies

9. The Buffalo Cauli Slider

Recipe via Eat Drink Shrink

10. The Lentil Burger

Recipe via Contentedness Cooking

11. The Crispy Chickpea Burger

Recipe via Unsweetened Caroline

12. The Thai BBQ Burger

A photo posted by Jackie Sobon (@veganyackattack) on

Recipe via Vegan Yack Attack

13. The Quinoa & Sweet Potato Patty

Recipe via Food By Maria

Mushroom & Bean Burger

Mushroom & Bean Burger

Makes 8 burgers.


1 tbsp chia
1 1/4 cups water
1/2 cup bulgur wheat
150g chestnut mushrooms finely diced
2 spring onions sliced
3 garlic cloves chopped
1 1/2 tsp chilli
2 tsp salt
1 tsp pepper
1 cup brazil nuts finely crushed
2 cans kidney beans in water or brine
Handful coriander finely chopped
Handful parsley finely chopped
8 burger buns (suitable for vegans)

For the garnish:
Vegan mayonnaise
Tomato ketchup
Mixed leaves
Red onion

Mushroom & Bean Burger

Mushroom & Bean Burger
– Full recipe http://bit.ly/2cZn4cw

Posted by So Vegan on Friday, 7 October 2016


1. In a small bowl mix chia seeds with 4 tablespoons of water and set aside for 15 minutes while the seeds expand.

2. Next, cook the bulgur wheat in the remaining water on a medium heat for 10 minutes or until light and fluffy.

3. Meanwhile, fry mushrooms in a little oil for six minutes or until they begin to soften, then add the spring onion, garlic, chilli, salt & pepper and fry for a further 5 minutes.

4. Drain the kidney beans, pour into a large mixing bowl and mash using a potato masher until mostly broken up but leaving some whole beans.

5. Add the chia, mushroom mixture, bulgur wheat, brazil nuts, coriander and parsley to the bowl, and combine using your hands.

6. Once combined, take a handful of the mixture and shape into a burger. Repeat this step for the remaining 7 burgers.

7. Add a little oil to a frying pan on a medium heat. Once hot, add in the burgers and fry on each side for 5-7 minutes or until golden brown.

8. Build each burger using your desired garnishes and condiments. We suggest tomatoes, red onion, lettuce leaves, homemade ketchup and vegan mayo.


Pulled Jackfruit Bun

Pulled Jackfruit Bun

Makes 4 buns.


For the pulled jackfruit…
565g (20oz) can of jackfruit in brine
1 tsp paprika
1 tsp cumin
1/4 tsp chilli
1/2 cup BBQ sauce
1/4 cup water

For the coleslaw…
Handful of red cabbage
1 carrot
Pinch of salt & pepper
1/2 lime (juice only)

Vegan margarine
4 burger buns (suitable for vegans)

Pulled Jackfruit BunsPulled Jackfruit Buns
– Full recipe http://bit.ly/29ilrIy

Posted by So Vegan on Tuesday, July 5, 2016


1. Drain and rinse the canned jackfruit.

2. Cut out the hard core from each piece of jackfruit. Discard the cores or, to avoid waste, thinly slice the cores and use with the rest of the jackfruit.

3. Heat a little olive oil in a frying pan, add in the jackfruit, cumin, paprika and chilli, and fry for two minutes, stirring frequently.

4. Add the BBQ sauce and cook on a low-medium heat for 20 minutes. Add the water when the sauce thickens and continue to cook. As the jackfruit becomes tender, use a wooden mixing spoon to break it down into pulled jackfruit.

5. Prepare the coleslaw by finely chopping the red cabbage, grating the carrot and tossing in a mixing bowl with lime juice and seasoning.

6. For golden buns, half each bun and heat a tsp of vegan margarine in a frying pan. Add more margarine as needed. Fry each side for a couple of minutes or until light golden brown.

7. Place a generous spoonful of pulled jackfruit on the bottom half of the bun, followed by a spoonful of coleslaw, a sprinkling of coriander, and topped with the top half of the bun.