Vegan Breakfast, Lunch & Dinner Easy Recipes!

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So many easy vegan recipes, like this tofu scramble, butternut squash pasta, and sweet potato quesadilla! Over 100 more in my new eBook!


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RECIPES from this video:

6 oz (½ package) firm tofu, drained
drizzle of avocado oil
2 Tbsp shallot (or onion), diced
1 tsp garlic, minced
1 Tbsp nutritional yeast
¼ tsp turmeric
¼ tsp garlic powder
⅛ tsp paprika
⅛ tsp onion powder
pinch of sea salt
pinch of black pepper
2 Tbsp vegetable broth or water
parsley, chopped

In a mixing bowl, combine nutritional yeast, turmeric, garlic powder, paprika, onion powder, salt, and pepper. Whisk to combine and set aside.
In a saucepan over medium heat, heat a bit of oil. Add diced shallot (or onion) and minced garlic. Sauté 2-3 minutes, until fragrant.
Crumble tofu into the pan, breaking it up with your hands.
Pour vegetable broth into seasoning mixture and whisk to combine. Pour broth mixture into the tofu and stir to coat completely. Cook for 2-4 minutes, until tofu is heated through and uniform in color and broth has reduced.
Remove from pan and transfer to a plate. Serve with your favorite breakfast accompaniments! (I like toast and fresh fruit!)

Per tofu scramble, yields 1:
282 cals | 21F | 9C | 18P

1 Tbsp avocado oil
1 cup onion, chopped
2 tsp garlic, minced
3 cups butternut squash, cubed
salt, to taste
pepper, to taste
1½ cups vegetable broth
1 Tbsp fresh sage, finely chopped
¼-½ cup almond milk, or milk of choice (use less milk for a thicker sauce, and more milk to thin it out!)
1 lb (16 oz) pasta of choice (I used cavitappi)

Add oil to a pan with onion and garlic. Cook until softened (~2-3 minutes).
Add cubed butternut squash and season with salt and pepper. Cook another 6-8 minutes.
Once squash is a bit tender, add sage and broth. Bring to a boil, reduce to a simmer, and cook about 15-20 minutes, until squash is very soft.
In the meantime, cook pasta of your choice (according to your package directions).
Once squash mixture has cooled slightly, transfer to a blender and blend with a bit of almond milk.
Add cooked pasta to a large mixing bowl. Pour blended sauce onto pasta and toss to coat.
Top with fresh sage and a bit of black pepper, if desired. Serve and enjoy!

Per 1 cup serving, yields 8:
254 cals | 3F | 51C | 8P


1 Tbsp avocado oil
¼ cup onion, diced
½ cup zucchini, diced (~1 medium zucchini)
½ cup black beans
1 cup mashed sweet potato
2 Tbsp nutritional yeast
¼ tsp garlic powder
pinch of salt
4 whole-grain tortillas (fajita size)

In a saucepan over medium heat, sauté onions in oil until softened (~2-3 minutes). Add zucchini and cook another 1-2 minutes.
Add black beans, toss to integrate, and remove from heat.
Add mashed sweet potato to a large mixing bowl, along with cooked veggie mixture. Season with nutritional yeast, garlic powder, and salt. Mix to combine.
Add mixture to a tortilla, spreading evenly. Top with another tortilla.
Heat a skillet over medium-high heat with a bit of oil or cooking spray. Add assembled quesadilla and cook until lightly browned. Spray top of quesadilla (so it doesn’t stick!) and then flip to cook on the other side.
Serve and enjoy! (I recommend allowing your quesadilla to cool slightly before slicing, so it doesn’t fall apart!)

Per vegan quesadilla, yields 2:
399 cals | 11F | 67C | 16P


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20 Responses

  1. fanofpink says:

    Man another great bunch of recipes and another ebook are you secretly Superwoman?

  2. All of these look delicious!

  3. Hi from wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿 uk 🇬🇧 xx

  4. Toffnm says:

    And here I was, with a whole bunch of cooked sweet potato and a can of beans, wondering what to make for dinner… Are you sure you're not a mind reader?

  5. what would i be able to use in the pasta instead of butternut squash? could i use pumpkin or anything else?

  6. Décor Diva says:

    Love that you added broth.  Such a yummy twist on these dishes.  The only downside is that I just got home from the grocery store, watched your video and realized that I forgot black beans. OMG….. =/

  7. Really want to try the sauce you put on the pasta on some zoodles. I think that would be good.

  8. Brooke Resch says:

    I'm also a non-vegan that likes to dabble with plant-based meals. Thanks for always putting so much effort into these videos with such great cooking inspiration!

  9. Love it! I'm allergic to eggs so I'm super excited to try the tofu scramble!!

  10. Great recipes, looks delicious. ..😍

  11. Love your vegan recipes.

  12. At Tiffany's says:

    I will have to try these! They look amazing!

  13. Melanie Chao says:

    I’m not vegan, but I’m trying to eat less meat. Those recipes are perfect for me to try 😊 thank you!

  14. HeyHippieHey says:

    Slightly worried that every recipes would have soy but, I was pleasantly surprised! So excited to get my eBook!

  15. Not even vegan but I would eat just about all of these! So delicious!

  16. Rose Robb says:

    The butternut sage pasta looks delicious! Looks like a fantastic option for a vegan-friendly Thanksgiving or Christmas meal!

  17. Hailey bakes says:

    That looks absolutely amazing😍😋

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