Healthy Vegan Diet – 7 Tips For A Healthy Long Life

Healthy Vegan Diet: Most of us turn vegan for the animals but when we think about our diet, we believe we are having a healthier alternative to an omnivorous diet, which is the case indeed! But there are a few things we still need to be careful about. Managing and controlling your diet is very important to get a fully balanced and healthy diet. This article will look at seven tips for living a healthy and long life as a vegan

Healthy Vegan Diet

1. Healthy Vegan Diet – Eat fresh

Buying fresh produce and eating non-processed food is probably one of the most important aspects of following a healthy diet. Fruits and vegetables bought fresh is much more likely to have higher nutrients and are more beneficial to you.

Always look for fresh food wherever you live, as it is always better to eat locally grown food for freshness and for the environment. There are various vegan recipes with all kinds of foods, so you should never be scared to try out fresh local stuff.

2. Drink plenty of water

This should be an obvious one, but drinking sufficient amounts of water and staying hydrated is one of the most essential things in a healthy diet. Our body is mostly water, so we need plenty of water in a day to stay adequately hydrated. Most doctors recommend 8-10 glasses of water a day, which equals about 2 litres of water. When you are working in the heat or exercising a lot, the water intake may need to be higher, so it can vary from person to person.

3. Ample amount of protein

We all heard it: “you won’t get enough proteins” or “where do you get your proteins from?”. While this is arguably the most overrated issue people think when they hear about veganism, you still do need to make sure you are getting the right amount of protein in a healthy vegan diet. Legumes such as Peas, lentils and beans are an excellent substitute for meat as these foods are rich in protein; there is also soymilk available which contains a similar amount of protein as cow’s milk. Nowadays, there are also many vegan meat substitutes that can provide a person with the recommended amount of protein in a day.

4. All types of foods

Being a vegan doesn’t mean that you are limited in your choices when looking for food. Finding vegan food has become even easier with many healthy and delicious options available in today’s day and age. Many researchers have found that eating vegetables of all colours and different types of legumes means that a person is less at risk of deficiencies and malnutrition. Different types of vegetables have different nutritions that they provide. Having a more balanced diet is much more important than eating all food items that might be considered most healthy. For example, foods such as Kale and Spinach are seen as very healthy foods everyone should eat, but eating other foods such as nuts and legumes are also important as they provide a different set of nutrition.

5. Healthy Vegan Diet – Vitamin B12

Vegans are more likely to be B12 deficient than people who eat meat. A lack of B12 is a leading factor for strokes later in life and is harder to find in vegan diets. However, the daily B12 requirement isn’t high and can be found in fortified foods, which some manufacturers include to daily consumption items. There are also supplements available that can provide you with the amount of B12 needed. In summary, make sure you’re taking it but rest assured this is just another overrated issue of veganism.

6. Ample amount of calories and empty calories

Eating the right amount of food is also important to receive all the calories you need for a day. It is more common for people who eat less to end up with vitamin deficiencies and feel weak. This doesn’t mean that you have to overeat; just eat enough. It’s also important to avoid empty calories such as sugar, as they provide close to no nutritional value. Instead of sugary foods, it’s better to go for naturally sweet foods such as fruits as they are much more healthier and more beneficial for you. Eliminating sugar completely isn’t necessary, but it should be avoided.

7. Regular exercise

Lastly, a part of every healthy diet is being regularly active and exercising regularly. Proper exercise helps you stay fit and is linked with less chance of heart disease. When exercising or working out, protein consumption is essential, luckily we know we don’t need animal products for proteins. On top of the health benefits, even the smallest amount of exercise, such as walking every day, has many health benefits.

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Vegan Gummies Recipe

recipe for vegan gummies

It’s pretty safe to say that gummies are widely known and loved throughout the enitire world. There are many vegans who crave these sweets, but can’t have them because of ingredients like gelating, which is an animal product. With this simple, super easy and super vegan gummies recipe, gelatin will seem like a thing of the past.

For this you’ll need:

  • 1 cup of pulp-free juice
  • 4 tbsp of sugar
  • 4 tbsp of cornstarch
  • 1 tbsp of tapioca starch

To make this vegan gummies recipe, whisk everything together in a pot until it’s well combined. Bring it to a low heat and whisk continuously until its color and texture look like in the video. Transfer it quickly into a mold of your choice before it sets, then refrigerate for 5 hours. After that, your vegan gummies are ready to enjoy!

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Beetroot and Quinoa Burger Recipe

About 18 months ago I listened to a RNT fitness podcast with Dr Minil Patel (episode  95) and it made me question my diet. Fast forward 18 months and I have massively  changed the way I eat. I was still eating fish when I went out but since watching  Seaspiracy earlier this year, I’ve decided to stop eating fish and seafood too. I don’t  eat dairy at home but may have a little when I’m out or visiting friends and family. 

Cheese used to be in lots of my meals (think pizza, pasta & risotto) and I thought I  couldn’t live without it. Lots of people say the same thing to me now! I wondered  whether I’d be able to make a decent cup of masala chai (we are tea drinkers in our  family) but I’ve discovered that oat milk makes a delicious cuppa. It’s even better! I  don’t bake as much as I used to but I’m learning about substitutes through the Happy  Pear Vegan Baking Course. 

I’m eating a variety of different cuisines and as a result, cook with lots more herbs &  spices and eat even more vegetables than before. I’m not sure about the medical  evidence between skin and dairy consumption but my skin is a lot clearer (there be  other factors to account for this) and I feel a lot better overall. 

There are the environmental benefits of a plant-based diet to consider too. I watched  David Attenborough’s A Life On Our Planet over last year and two facts that stuck  with me are: 

1. 70% of all the birds on our planet are domesticated, mostly chickens 2. If we all adopted a mostly plant-based diet, it would halve the land needed for  agriculture. That’s huge! 

Earlier this year I completed an online 4 week course with Aim Hi, Understanding the  Climate Crisis. 77% of our farmed land is used for animals which only provides us  with 18% of our food. The remaining 23% of farmed land is used for plants and gives  us 82% of our food. These numbers show us that the energy conversion from  animals is inefficient. 

So onto one of my favourite foods to order when I’m eating out… a burger! It’s great  to see that the vegan options have improved but I’ve enjoyed making different  burgers at home over the last year. This beetroot and quinoa burger is a great one to  try out now as it’s super summery. Beetroots are in season and the mint & parsley  combo works really well. 

You can find me on Instagram @jigeatsplants so if you try this out, tag me in your  stories and posts. I would love to see your recreations! 

Ingredients – makes 4 burgers

  • 150g beetroot (approx. 3 small beetroots) 
  • 80g quinoa (dried weight), cooked and cooled 
  • 1/2 red onion
  • 1 garlic clove 
  • 10g fresh mint 
  • 10g fresh parsley 
  • 1 flax egg* 
  • Salt & pepper 
  • Spray oil *1 tbsp ground flaxseed and 3 tbsp water mixed and in fridge for 15 mins

Method

  1. Prep the flax egg and then the veggies and herbs. Peel and coarsely grate the  beetroot and finely chop the onion. Pick the mint leaves from the stems and  finely chop. Finely chop the parsley leaves and stems. Peel the garlic clove  and crush or finely chop 
  2. Place all burger ingredients in a large mixing bowl and mix well 3. The mixture will make four patties. Make sure you press them together really  well to ensure they hold their shape. Heat the spray oil in a large frying pan  and add the beetroot and quinoa burger patties. Cook on each side for 3 – 4 mins until slightly  browned and finish off in the oven for 20 mins at 180 degrees Celsius
beetroot and quinoa burger recipe

Beetroot and quinoa burger served in this photo in a sesame bun with vegan mayo, pea shoots and pickles! With  a side of sweet potato wedges and salad.

References & Links:

https://www.rntfitness.co.uk/ep-95-minil-patel/
https://www.seaspiracy.org/
https://www.happypearcourses.com/
https://attenboroughfilm.com/
https://www.aimhi.co/

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Tofurky Roast

Happy Thanksgiving! Did you know that it is possible to celebrate this special holiday without animal cruelty? Check out this amazing Tofurky roast recipe 😍 🌱 Read below for ingredients and directions! ✨

Tofurky Roast

Ingredients

1 Tofurky Roast, thawed in fridge for 24 hours

For The Baste

  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) maple syrup
  • 1 clove garlic, minced
  • 1.5 teaspoons each of fresh chopped thyme, oregano, sage, and rosemary (for dried herbs, use ½ teaspoon each or sub with 2 teaspoons dried poultry or Italian seasoning – rubbed not ground)

Vegetables (Optional)

  • 1 medium sweet potato, peeled and chopped
  • 1-2 carrots, peeled and chopped
  • 6-10 Creamer potatoes, halved

For The Gravy (Optional)

  • Tofurky “drippings”
  • 3 tablespoons (35 grams) flour
  • 2 cups (500 ml) vegetable broth

Instructions

Tofurky Roast and Vegetables

1. Preheat your oven to 350°F (180°C). Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.

2. Prepare the baste in a small bowl. Mix together olive oil, soy sauce, maple syrup, minced garlic, and herbs.

3. If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish. Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.

4. Cover the baking dish tightly with aluminum foil.

5. Cook for 1 hour and 20 minutes. Check for doneness at 1 hour. Once the vegetables are nearly tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for an additional 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).

6. Use a very sharp or serrated knife to thinly slice the Tofurky Roast for serving.

Tofurky Gravy

1. Heat the Tofurky “drippings” in a small saucepan over medium heat. Once hot, make a roux by whisking in 3 tablespoons of flour. Add a splash of the vegetable broth if the roux is too thick to stir. Cook, stirring constantly for 1-2 minutes. Whisk in the vegetable broth, slowly and gradually, to prevent lumps.

2. Simmer until your desired consistency is reached (the gravy will thicken slightly as it cools.) Taste and adjust the consistency and seasoning using vegetable broth, water, salt, and pepper.

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Easy Vegan Green Bean Casserole

Check out this amazing vegan Thanksgiving recipe, the Easy Vegan Green Bean Casserole! 😍 ❤️ Thanks, @delish for sharing this delicious idea. Read below for ingredients and directions! ✨

Ingredients

For The Onion Topping

  • 1 small onion, thinly sliced
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. All-purpose flour
  • 2 tbsp. Panko bread crumbs

For Casserole

  • 1 lb. green beans, trimmed
  • 6 tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, finely chopped
  • 8 oz. sliced mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 3 c. almond milk

Directions

1. Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with  aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.

2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. 

3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans. 

4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish. 

5. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more. 

6. Serve your delicious Vegan Green Bean Casserole

Sweet and Sour Tofu

Check out this amazing Sweet and Sour Tofu Recipe! 🌱 💚 Thanks, @jessicainthekitchen for sharing this delicious recipe idea. Read below for ingredients and directions!⁠

Ingredients

Crispy Tofu

  • 1 16 ounce block of firm or extra firm tofu pressed, and torn into 1 to 2 inch pieces*
  • 1 tablespoon soy sauce gluten free if needed, or liquid aminos or tamari
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup cornstarch
  • 1/4 cup oil for frying

Sweet and Sour Sauce

  • 1/2 cup sugar I use cane sugar, you can use brown or any granulated
  • 1/4 cup ketchup
  • 1/4 cup vinegar preferably rice or white
  • 1/4 cup water
  • 1 tablespoon soy sauce gluten free if needed, or liquid aminos or tamari
  • 1 teaspoon garlic powder
  • 1 medium bell pepper, chopped
  • 1/2 cup chopped/cubed pineapple
  • 1/2 medium red onion chopped
  • 1/2 tablespoon sesame seeds for garnish
  • Chopped scallion for garnish

Directions

Crispy Tofu

1. In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch.

2. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.

Sweet and Sour Sauce + Putting it All Together

1. In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples and bell peppers.

2. Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes

3. In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.

4. Pour in the sauce over the veggies. Add back in the crisped up tofu, and stir to combine. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste test and add more sugar or soy sauce if you desire. Remove from heat until needed.

5. Remove from heat and top with sesame seeds and chopped scallions. Serve your sweet and sour tofu and enjoy!

Vegan Whoopie Pie

Check out this grain-free and high protein Vegan Whoopie Pie! 🌱💚 Thanks, @hungry.blonde for sharing this delicious recipe idea. Read below for ingredients and directions!⁠

Vegan Whoopie Pie

Ingredients

  • 1 Health Warrior Double Chocolate Protein Mug Muffin
  • 1/2 stick vegan butter alternative, softened
  • 1/4 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder

Vegan Whoopie Pie Directions

1. Prepare the Health Warrior Double Chocolate Protein Mug Muffin by stirring in 1/4 cup of water and microwaving on high for 1 minute. Set aside to cool.

2. In a large mixing bowl cream the butter for at least 1 minute.

3. Beat in the powdered sugar 1/4 cup at a time until combined well, then the vanilla extract, and finally the cocoa powder.

4. Beat for another couple of minutes until smooth and fluffy. If it’s too thick you can add a splash of dairy-free milk.

5. Remove the Health Warrior Double Chocolate Protein Mug Muffin from container, cut in half, and scoop out a bit of the inside. On the bottom layer spread on the frosting, then top with the muffin top.

6. There will be enough frosting for about 5 muffins, or you can store whatever is left over in an airtight container in the refrigerator for 3-5 days.

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There you have it! Delicious Vegan Whoopie Pie.

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Peanut Butter Balls – No-Bake

Check out this spooky vegan Halloween recipe, ideal for this weekend! 🧡🎃 No-Bake Peanut Butter Balls, thanks @gatheringdreams for sharing this awesome dessert recipe idea. Read bellow for ingredients and directions! ✨

No-Bake Peanut Butter Balls

Ingredients

  • 1 cup (200g) medjool dates, pitted
  • 3/4 cup (95g) peanuts
  • 4 tablespoons peanut butter
  • 2 tablespoons cocoa powder (vegan)
  • 1/3 cup (30g) gluten-free rolled oats
  • 32 Candy eyeballs
  • 4 Licorice bars

Peanut Butter Balls Instructions

1. Pulse the pitted dates in a food processor or blender for a couple of minutes, until they form a smooth paste.

2. Add oats, cocoa powder, peanut butter, peanuts, and mix. If the mix is a bit dry, add a couple of tablespoons of water to make it a bit stickier (for tips and trick, read the full recipe here).

3. Use your hands to roll into 1-inch balls.

4. While the balls are still soft and sticky, press two candy eyeballs into each ball.

5. Cut the licorice bars into thin strips. Cut the bats wings using round cutters, and the spider legs (6 per spider) using a knife.

6. Press into the cookie ball. If the licorice is too soft, you can use a toothpick to make a small hole in the balls before pressing the wings or legs.

7. Place the scary monsters balls into the fridge to firm up for about 15-30 minutes.

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There you have it! Delicious No-Bake Peanut Butter Balls!

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Vegan Cookie Recipe: Chocolate Chip Cookies

Check out this amazing vegan cookie recipe, ideal for this weekend! 😍🍪 Thanks, @goodhousekeeping for sharing this delicious dessert recipe idea. Read below ingredients and directions! ✨

Vegan Cookie Recipe

Ingredients

  • 1 tsp. baking soda
  • 2 c. all-purpose flour
  • 1/2 c. firmly packed dark brown sugar
  • 1/2 c. granulated sugar
  • 1/2 tsp. kosher salt
  • 1/2 c. canola oil
  • 1/4 c. water
  • 2 tsp. pure vanilla extract
  • 1 c. bittersweet chocolate chips
  • 1 c. semisweet vegan chocolate chips

Vegan Cookie Recipe Instructions:

With all the ingredients ready, it’s time to get your hands dirty (so to speak):

1. In medium bowl, whisk together flour, baking soda, and salt. Toss with chocolate. 

2. In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined (there should be no streaks of flour). 

3. Line 2 cookie sheets with parchment paper. Spoon out 2-inch mounds of dough, spacing 2 inches apart. Freeze 30 minutes. 

4. Heat oven to 375°F. Bake cookies, rotating position of pans after 6 minutes, until edges are golden brown, 9 to 12 minutes total. Let cool.

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There you have it! Delicious Vegan Chocolate Chip Cookies.

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Vegan Pumpkin Pie

Check out this delicious vegan pumpkin pie recipe, ideal for October. Make your halloween cruelty-free! 🧡🎃 Read below for ingredients and directions! 🌱

Ingredients:

For the Crust

  • Old fashioned oats 3 tbsp. 
  • Cooking spray 1 1/2 c. 
  • Packed brown sugar1/4 tsp. 
  • Kosher salt 3 tbsp. 
  • Pecans 2/3 c. 
  • Coconut oil, melted and cooled

For the Filling

  • 1 c. coconut milk
  • 3/4 c. packed brown sugar
  • 1  (15-oz.) can pumpkin puree
  • 2 tbsp.  cornstarch
  • 1/4 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp.  kosher salt
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground ginger

For the topping

  • Pinch kosher salt
  • 1 (13.5-oz.) can full fat coconut cream, refrigerated overnight
  • 3 tbsp. powdered sugar 

Vegan Pumpkin Pie Instructions:

Now that you have all the ingredients, let’s get started!

1. Preheat oven to 375°. Grease a 9” pie plate with cooking spray. 

2. In a food processor, add the oats, pecans, sugar and salt. Pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together.

3. Press mixture into prepared dish. Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes and remove parchment and weights and bake 15 minutes more.

4. Make the filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 50 to 55 minutes. Cover crust with foil if it starts to get too dark. Let cool completely.

5. Make the topping: Open a can of coconut cream and scoop out hardened cream on the top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.

6. Serve the pie with whipped coconut cream.

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There you have it! A delicious Vegan Pumpkin Pie!

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