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

Vegetable Crisps

Vegetable Crisps


1/2 sweet potato
1 carrot
1 parsnip
1/2 beetroot

1/4 cup olive oil
1 tsp nutritional yeast
1 tsp garlic powder
1/2 salt
1/2 tsp cayenne pepper
1 tsp paprika

You will need a mandolin.

Vegetable Crisps

Vegetable Crisps
– Full recipe http://bit.ly/2bmkZvS

Posted by So Vegan on Wednesday, 17 August 2016


1. Preheat oven to 140°C.

2. Use a mandolin to thinly slice the sweet potato, carrot, parsnip, and beetroot. Important tip: use a safety handle when slicing small amounts of the vegetables.

3. Place vegetable slices in a mixing bowl and drizzle with olive oil before adding all of the remaining seasoning and spices. Make sure all the vegetable slices are separated.

4. Place in the oven for approximately 40 minutes – checking after 25 minutes to remove any crisps that are already cooked. Beetroot will be the last ready (often takes 20 minutes longer than other vegetables).

Chocolate Cherry Energy Balls

Chocolate Cherry Energy Balls

Makes 10 energy balls.


1 cup cashews
6 dates
8 cherries
4 tsp cocoa powder
1 tsp coconut oil
30g dark chocolate (suitable for vegans)
1/4 cup desiccated Coconut

Chocolate Cherry Energy BallsChocolate Cherry Energy Balls
– Full recipe http://bit.ly/2aN31kk

Posted by So Vegan on Tuesday, August 9, 2016


1. Prepare ingredients by pitting the dates and cherries.

2. Place cashews, dates, cherries, cocoa powder, coconut oil and chocolate in a food processor and blitz until all ingredients have broken down and are combined.

3. Carefully remove the blade from the food processor container and place mix into a fridge for 10 minutes.

4. Remove mix from the fridge and mould into 10 balls.

5. Transfer the desiccated coconut into a small bowl. Place one ball into the bowl at a time and roll around until it is coated in the coconut.

6. Eat immediately or refrigerate until ready to eat.

Strawberry Split Lollies

Strawberry Split Lollies

Makes 4 ice lollies.


1 banana
1 mango
1/2 cup coconut cream
1 tsp vanilla extract
2 tsp agave syrup
3/4 cup strawberries

You will also need ice lolly moulds and pop sticks.

Strawberry Split Lollies
– Full recipe http://bit.ly/2a95yCI

Posted by So Vegan on Wednesday, July 27, 2016


1. Place can of coconut milk in fridge overnight or in freezer for a couple of hours to set the cream. Eventually the cream will settle at the top of the can.

2. Remove skin from the banana and mango, and roughly chop. Discard the stone from the mango.

3. Blend the banana, mango, coconut cream, vanilla extract, and 1 tsp of agave syrup until smooth and set aside in a measuring jug.

4. Blend the strawberries with 1 tsp of agave syrup until runny.

5. Pour some of the yellow mixture into the ice lolly moulds, followed by a few teaspoons of the red mixture.

6. For a tie-dye effect, use one of the pop sticks and push the red mixture down into the yellow mixture along the sides of the moulds.

7. Fill the remainder of the moulds with the yellow mixture and insert one pop stick into the middle of each mould.

8. Freeze for at least 4 hours or ideally overnight.


Korean Cauliflower Bites

Korean Cauliflower Bites

Serves 2 people.


Small cauliflower
Sesame Seeds
Spring Onion
1/4 cup vegetable oil

For the batter…
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 tsp baking powder
1 cup water

For the Korean sauce…
2 tbsp toasted sesame oil
2 cloves garlic finely chopped
Thumb of ginger finely chopped
2 tbsp soy sauce
3 tbsp gochujang sauce
3 tbsp brown sugar

Korean Cauliflower BitesKorean Cauliflower Bites
– Full recipe http://bit.ly/29D30iW

Posted by So Vegan on Tuesday, July 12, 2016


1. Wash and dry the cauliflower, then break into bite-sized florets and trim away the excess stems.

2. Combine the batter ingredients in a bowl using a whisk and dip the cauliflower florets making sure they are fully coated in the batter.

3. Heat 1/4 cup vegetable oil in frying pan.

4. Remove one floret from the batter at a time, gently shaking to remove any excess batter, and place in pan. Fry a few florets at a time (making sure they are not touching) and turning every couple of minutes.

5. Once lightly browned on all sides, remove from pan and place on paper towel. Repeat steps 4 and 5 until all florets have been fried.

6. Heat the toasted sesame oil in a pan, then add the garlic and ginger, and fry for a minute. Add the rest of the ingredients for the Korean sauce and simmer for a few minutes. Take the sauce off the heat and toss in the cauliflower using a spoon to coat.

7. Serve the Korean Cauliflower Bites with a sprinkle of sesame seeds and chopped spring onion.

Vegan Creme Eggs

Creme Eggs

Makes five Vegan Creme Eggs.


300g dark chocolate (suitable for vegans)
50g sugar
50ml water
250g regal icing (suitable for vegans)
1/4 tsp turmeric

Note: you will need an egg mould and piping bags. We used the Tala Silicone Egg Shape chocolate mould.

Vegan Creme EggsVegan Creme Eggs
– Full recipe http://bit.ly/1WrQJjh

Posted by So Vegan on Friday, March 25, 2016


1. Break chocolate into small pieces and place 200g in heatproof bowl. Pour hot water into saucepan and sit bowl on top. Once chocolate has melted take bowl off heat, add remaining chocolate and stir until melted.

2. Transfer chocolate to measuring jug and slowly pour into mould so each compartment is full. Gently shake mould to eliminate air bubbles. Freeze for only 10 minutes.

3. Meanwhile, grate icing and put 100g in bowl with turmeric. Set aside the other 150g icing in separate bowl.

4. Place sugar and water into pan over heat and dissolve.

5. Mix enough sugar liquid into each icing bowl until smooth. Transfer both icing mixtures to individual piping bags.

6. Remove moulds from freezer and spoon out middle of each half using a teaspoon. Pipe plain icing mix into 2/3 of each half egg and pipe turmeric icing mix into last 1/3.

7. Freeze for at least a further 20 minutes (or longer depending on how soon you want to eat the eggs).

8. Remove mould from freezer and push out egg halves.

9. Dip end of chopstick in remaining melted chocolate and brush stick over edges of each egg half. Stick two halves together to form an egg.

10. Leave to soften until ready for eating!