Vegan Simplified

The Vegan lifestyle is not boring, complicated, or expensive. This blog was designed in the hopes to simplify the process of healthy eating. I welcome everyone, not just vegans.



Tomato Rice

This is one of my favorite go-to dishes. It’s very simple to make and transforms plain rice into a dish that’s much more flavorful!


  • 3 tbsp oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups rice
  • 4 cups water
  • 2 medium tomatoes
  • 2 tsp salt


  1. On medium heat, add oil to pan then add garlic and onion. Stirring continuously for 1 minute. Add rice, cook for about 8 minutes.
  2. In a blender, make the sauce by adding 2 cups of water and tomatoes.
  3. Add sauce to rice then bring to a boil. Add salt.
  4. When boiling, reduce heat & cover for 20 minutes. Enjoy!



Chickpea Bruschetta

This recipe is perfect for those who don’t feel like cooking but still want something delicious. You can customize this recipe by incorporating your favorite veggies and seasonings. This is super easy to put together and the outcome is beyond amazing. Before you know it, you’ll be making a second batch!


  • 1 (15-ounce) can chickpeas, drained
  • 2 stalks celery, finely chopped
  • 3 green onions, thinly sliced
  • 1/4 cup red bell pepper, finely chopped
  • 3 tbsp vegan mayonnaise (I used Vegenaise)
  • 1 clove garlic, minsed
  • 1 1/2 tsp dijon mustard
  • 2 tsp fresh dill, minced
  • 3 tsp lemon juice
  • 1/4 tsp sea salt
  • Freshly ground black pepper
  • 8 tbsp vegan butter (I used Earth Balance)
  • 1 whole Baguette
  • Romaine lettuce, optional


  1. In a large bowl, mash the chickpeas with a fork or potato masher.
  2. Add celery, green onions, bell peppers, mayonnaise, mustard, dill, and garlic until combined.
  3. Then season with lemon juice, salt, and pepper.
  4. Slice the baguette and spread butter on each piece.
  5. In a frying pan, fry the slices of bread until golden brown. Then add some lettuce if you’d like then top each one with some of the chickpea mixture. Dig in!


Quinoa Tabbouleh

This is one of my favorite dishes to make. I’ve made this a million times and for good reason! It only takes a few minutes to prepare and it’s so tasty. You can also make lettuce tacos by using romaine lettuce and filling them with tabbouleh.

Many people think quinoa is a grain but it’s actually a seed! I discovered it a few years ago and I’ve been obsessed ever since. It’s also a great source of protein and is a perfect ingredient to use in a salad, soup, stir-fry… the list goes on and on!

(Note: If you’re trying to stick to raw ingredients, you can soak the quinoa overnight and exclude the olive oil.)


  • 1 cup quinoa
  • 2 cups water
  • 2 medium tomatoes, chopped small
  • 1 cucumber, chopped small
  • 2 garlic cloves, minced
  • 1/2 cup cilantro, chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp salt, or to taste


  1. In a medium pot, add quinoa, water, and little salt. Bring to a boil.
  2. Reduce heat to a slow simmer, cover, and allow to cook for about 15 minutes or until quinoa is cooked.
  3. Let the quinoa cool off for about 3o minutes.
  4. Meanwhile, in a large bowl, combine the rest of the ingredients. Then, add in the quinoa and place in the fridge for 1 hour.


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Smashed Potatoes w/Avocado Aioli

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Here’s another one from I will be reviewing more recipes from Angela Liddon. I received the Oh She Glows cookbook from my mother-in-law as a christmas gift! I’m so excited to experiment with some new recipes. So, be on the lookout for those!

Experience: Here’s the rundown. You will boil, smash, then roast potatoes. Then add garnishes plus the avocado aioli sauce. Doesn’t get easier than that! Next time, instead of smashing the potatoes, I think slicing them into thinner pieces will allow them to get a little more crispy. I found that the potatoes were a tad bit dry. Overall, this dish was quite satisfying. The aioli sauce was heavenly. My fiancé isn’t a big fan of mayonnaise but he certainly enjoyed it. This makes for the perfect side dish. If you have some potatoes sitting around, give this recipe a try!

Find the recipe here:


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RAW Avocado Dressing w/ Zucchini Noodles

For a few years now, I’ve been incorporating more raw fruits and vegetables into my diet. It’s tough during colder seasons though, as I start to crave warm, cooked foods. But, it’s super important to consume whole foods in their raw state in order to absorb all the vitamins and nutrients that are usually deteriorated when cooked or processed. I have noticed some differences in my body. I feel more energetic, lighter, and it’s a lot easier on my digestive system. Not only that, but I honestly can’t remember the last time I got sick!

So, I’ve started to experiment with a few different sauces/dressings. The truth is, I can’t eat a salad without a tasty dressing to go along with it. This avocado dressing is my favorite so far. I really enjoy this with zucchini noodles. I never thought I would be a fan of raw zucchini but with a great dressing, it can be very satisfying! The salad on the side is optional, I prefer the noodles ;)


  • 1 large avocado
  • 1/4 tsp salt
  • pinch cumin
  • 1 thin slice of onion
  • 1 small bunch cilantro
  • 2 tbsp lime juice

Zucchini Noodles / Salad:

  • 2 zucchinis
  • Lettuce and tomato


  1. Place all ingredients in a food processor until smooth consistency.
  2. Use a spiral slicer to create zucchini noodles.
  3. Chop lettuce and tomato for salad (optional).

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Broccoli & Cheeze Soup

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I cooked up this soup the day after Thanksgiving. I grabbed this recipe from the website, Angela Liddon creates some amazing recipes. Check her out if you haven’t done so already. I stumbled upon this recipe and the pictures of this dish looked unbelievably delicious. I had to make it.

Experience: This is a creamy broccoli soup that’s made up of two parts. First, you cook the vegetables to create the soup, then you make the “cheeze” sauce separately to add in later. Chopping up the vegetables was the most time-consuming, but she did mention this in the directions. Although I do prefer soups with clear broths to thick/creamy soups, the toppings made it much more enjoyable. Instead of croutons, I made garlic bread. I just added olive oil, chopped garlic, and garlic powder on some bread then threw it in the oven. The soup alone wasn’t incredible, but the sauce and garlic bread added some texture and taste. I definitely want to make the sauce again and use it for nachos or fries. Yum!

Find the recipe here:

Chopped veggies

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Adding veggie broth and seasonings


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