For Fasting And Vegans: Incredible Vegan Meals

Marko Balašević Author: Marko Balašević Time for reading: ~5 minutes Last Updated: August 08, 2022
For Fasting And Vegans: Incredible Vegan Meals

In fasting, allow yourself to cook food slowly, enjoying the process and savoring the action.

In fasting, allow yourself to cook food slowly, enjoying the process and savoring the action. Time to stop, clear your mind and stomach, think about all the good that surrounds us and awaits. We offer a list of cool recipes for fasting and vegans that will undoubtedly color everyday life and amaze with originality.

Omelet without eggs and milk


Lush and hearty omelet with salt "Kala Namak". Choose the filling to your taste, we have tomatoes and red onions.


50 g chickpea flour; 50 g wheat flour; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp salt "Kala Namak" or Thursday black salt; 150 ml soy milk; 40 g of tomato; 30 g red onion.

Mix the two types of flour, all the salt and baking powder in a large bowl. Add soy milk and whisk until smooth. 

Cut the tomatoes and onions into small cubes, add to the dough and mix.

Heat a skillet over medium heat, pour in the mixture and fry uncovered for three minutes, then flip and fry for another three minutes. Serve an omelet with vegetables and herbs, enjoy!

Vegan syrniki


To taste, these cheesecakes on tofu cannot be distinguished from ordinary cottage cheese ones. They are fluffy, ruddy, incredibly tasty! Let's try!

Vegan Cheesecake Ingredients:

250 g tofu; 1/2 lemon; 60 g rice flour (of which 45 g for the dough, the rest - for powdering); 3 art. l. Sahara; 1/2 tsp baking powder; 1 tsp vanilla syrup; 1 st. l. coconut oil.

In a bowl, mash the tofu with a fork to small clumps. Add 45 g rice flour, sugar, baking powder, vanilla syrup, mix. Pour the zest of half a lemon here and pour in a couple of tablespoons of lemon juice (adjust the sweetness and sourness to your taste). Stir. The dough should come together and hold its shape. If the dough is too dense, add a couple of tablespoons of water; if liquid - flour.

Divide the mass into balls of about 50 g, flatten each one and roll in rice flour. The mass is fragile, so you have to work with it carefully.

Heat a frying pan with coconut oil over medium heat, fry the cheesecakes on both sides until golden brown under the lid for 5 minutes on each side.

Serve with jam and berries.

Chebureks without meat


Juicy inside, crispy outside. Add ready-made spices "for meat" or "for minced meat" to soybeans in the form of minced meat.


250 g flour; 100 ml of water; 1.5 st. l. vegetable oil; 80 g soy texturate; 2 tsp salt (of which 1.5 tsp. in the dough, the rest - in soy minced meat); a pinch of paprika and black pepper; 0.5 tsp dried garlic; bulb.

Knead the dough from flour, butter, water and salt. Collect in a lump and leave for half an hour in a bowl under cling film or a towel. While the dough is standing, fill the soy minced meat with spices with water, let it swell.

Peel the onion, chop and fry in oil over medium heat in a pan until transparent, add the minced meat to the pan. Fry until liquid evaporates.

Pinch off a piece of dough, roll into a cake, put a couple of tablespoons of minced meat on one edge, wrap and pinch the edges with a fork. Fry chebureks in a frying pan or saucepan in oil (pour 2-3 mm from the bottom of the pan) until red. Enjoy!

coconut panna cotta


Delicate dessert with hints of coconut and delicious strawberries.


can of coconut milk; 6 art. l. sugar (5 in coconut milk, a spoonful in strawberry sauce); 1.5 tsp agar-agar; 1 st. l. water; 2 drops of vanilla syrup; 1 tsp corn starch; 100 g strawberries (fresh or frozen).

In a saucepan, heat coconut milk with sugar and vanilla until the grains dissolve. In a separate bowl, whisk agar-agar with water. Pour the agar-agar mixture into the coconut milk, stir and bring to a boil, then simmer for 3 minutes. Pour the mixture into bowls, cool and refrigerate for an hour.

Blend strawberries with sugar and starch in a blender. Pass the mixture through a sieve to make it uniform and pour over the top layer. Cool in the refrigerator for 20 minutes. Ready!

Quiche with tofu


The crunchy base and tender filling of this hearty quiche will please everyone! Quiche bake in a form with a diameter of 22 cm with low sides.


250 g flour; 250 g tofu; 2 tbsp. l. nutritional yeast; 60 ml of olive oil; 10 g salt (5 g per dough and mixture of tofu and nuts); 100 g of asparagus; 150 g potatoes; 160 ml ice water (100 ml for tofu mixture, 60 ml for batter) 60 g cashews.

Soak cashews in water for a couple of hours. Then discard in a colander. This is necessary if your blender is not powerful enough.

Peel the potatoes and cut into small slices, put in a double boiler for 10 minutes, after 5 minutes add asparagus to the double boiler.

In a blender bowl, grind tofu, cashews, yeast and 5 g of salt. Gradually introduce 100 ml of water. The consistency of the mixture should be the same as that of fatty sour cream. Knead until smooth, then pour into a mold, pressing against the bottom and sides. Spread a third of the tofu and cashew mixture over the base, then the potato pieces, the mixture again, and press in the asparagus.

Bake for 40 minutes at 180 degrees.

Whisk 60 ml of water, 5 g of salt and oil in a tall bowl with a blender. Then mix this mixture with flour.

Dumplings with lentils


Minced lentils with onions and tomatoes and the thinnest dough. Just a meal!


3 cups flour; glass of water; 100 g lentils (preferably green); bulb; 2 cloves of garlic; 2 tbsp. l. vegetable oil; 2 tbsp. l. tomato paste; 2 bay leaves; 1.5 tsp salt (1 spoon in the dough, the rest in the filling); a pinch of zira, coriander, paprika.

Rinse the lentils and cook according to package instructions with parsley for 30-40 minutes.

In a large bowl, mix flour, oil, water and salt, the dough should be homogeneous. Wrap with cling film and leave for half an hour in the refrigerator.

In a skillet in oil over medium heat, sauté the chopped onion and garlic until soft. Then add cooked lentils, tomato paste and spices. Fry, stirring, for 5 minutes. Transfer to a bowl and mash with a fork into minced meat.

Remove the dough from the refrigerator, if it sticks to your hands, add flour. Roll out thinly and cut out circles with a glass. Place a spoonful of filling in the center of each circle. Pinch the edges of the dumplings in a semicircle, then connect the edges.

It remains only to cook (10 minutes) or freeze.

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