Have you ever wanted to go Vegan and had no clue where to start? Well thanks to Lauren Caris Cooks, she has plenty of tasty, easy vegan recipes for you to follow. She makes the Vegan lifestyle look so easy. I have a friend who is trying to convince me to go Vegan, and told me about this website that has it all, so I thought why not share it with you all. Below I have a day in the life of a vegan menu with some alternatives you can eat for Breakfast, Lunch, Dinner & Dessert. Which also includes the Recipe & Instructions posted on her Website. Check out her website for more recipes: http://laurencariscooks.com/


Vegan Sweet Potato Cinnamon Rolls

Prep Time: 30 mins
Cook Time: 20-25mins

450 g All Purpose Flour

220 g Sweet Potato weigh after peeling

1.5 tsp Active Dried Yeast

1 tbsp Maple Syrup

1 tsp Salt

160 ml Warm Water


110 g Brown Sugar

1.5 tsp Cinnamon

1 pinch Ground Nutmeg

2 tbsp Coconut Oil (or vegan butter)


110 g Powdered Sugar

1-2 tbsp Almond milk

  1. Peel and chop the sweet potato into cubes, steam for 15-20 minutes until completely soft. Mash into a puree and set aside in a bowl to cool completely.
  2. To a large mixing bowl, add the water, yeast and maple syrup. Mix and allow to stand for 10 minutes, until the mixture begins to froth.
  3. Add the cooled sweet potato and mix until combined.
  4. Add the flour and salt to the sweet potato mixture and stir until it comes together as a dough. Turn out onto a floured surface and knead for 10 minutes until the dough is smooth. Put the dough in a large oiled bowl and cover with clingfilm. Allow to rise for 60-90 minutes until the dough has doubled in size.
  5. After rising, turn the dough out onto a floured surface and roll into a rectangle, approximately 12 inches by 18 inches.
  6. Mix together the brown sugar, cinnamon and nutmeg. Melt the coconut oil or vegan butter and spread across the dough, leaving a half inch gap on all sides.
  7. Sprinkle over the sugar mixture then roll the rectangle along the long edge into a spiral. Using a sharp knife, cut the dough into 16 equal pieces and arrange in a greased pan with about 1 inch between each one.
  8. Cover with cling film and allow to rise again for a further 30 minutes. Preheat the oven to 170°C and bake for 20-25 minutes.
  9. Allow the rolls to cool then mix together the powdered sugar and almond milk. Drizzle the frosting over the rolls and serve!

Best eaten fresh but can be kept in an airtight container for 2-3 days. The rolls will be the softest on the first day.

The Ultimate Vegan Breakfast Burrito

Prep Time: 20 mins
Cook Time: 20-25mins
     Other Ingredients-

4 wholewheat wraps

1 Green Bell Pepper

7-8 Cherry Tomatoes

1 Avocado

Fresh Spinach


      Scrambled Chickpeas-

1 can (14ov/400g) chickpeas drained and rinsed

1/4 tsp Garlic Powder

1/2 tsp Ground Cumin

1/4 tsp Chilli Powder

1/4 tsp Smoked Paprika

1 pinch Ground Turmeric

      Seitan “Bacon”-

100 g (3.5oz) Seitan

1/2 tsp Chilli Powder

1/4 tsp Smoked Paprika

1/4 tsp Ground Cumin

salt and pepper


    1. Preheat the oven to 180°C. Slice the green bell pepper into strips and place on a flat baking sheet along with the cherry tomatoes. Roast for 20-25 minutes until soft and a little charred.
    2. Meanwhile, mash the chickpeas using the back of a fork, or quickly pulse them in the food processor until they are chunky. Mix with all the spices and stir so everything is coated.
    3. Use a vegetable peeler to slice the seitan into very thin strips, then mix with all the spices and toss so all the pieces are coated.
    4. Heat 1 tbsp olive oil in a large skillet. Place the chickpeas on one side, and the seitan on the other side and cook for 5-10 minutes until completely hot all the way through. Stir both sides frequently.
    5. Assemble the burritos with the seitan, chickpeas, some roasted peppers and tomatoes, fresh spinach, avocado, and salsa. Serve immediately.


Spiced Tofu Kebabs with Vegan Green Yogurt Sauce

Prep Time: 20 mins
Cook Time: 20-25mins
 Tofu Kebabs-

250 g Firm Tofu

1 Green Bell Pepper

1 Red Bell Pepper

2 Tomatoes

1 Red Onion

1/2 tsp Ground Cumin

1 tsp Ground Turmeric

2 tbsp Garam Masala

Vegan Green Yoghurt Sauce-

150 ml Soy Yoghurt

1 large bunch Fresh Coriander (cilantro)

5-6 Fresh Mint Leaves

1/2 Lemon juice only

  1. Preheat the oven to 200°C. Press the tofu between two sheets of kitchen paper weighted down to disperse any excess moisture. Then cut it into 1.5 inch cubes.
  2. Chop all the vegetables into large chunks.
  3. Mix together the dry spices and toss the tofu in so all the chunks are evenly coated.
  4. Assemble the kebabs, alternating between the tofu and all the veggies. 1. Assemble the kebabs onto sticks, alternating between the tofu and all the vegetables. Place all the kebabs onto a flat baking tray lined with parchment paper. Bake for 10 minutes in the oven, then flip the kebabs over and cook for another 10 minutes.
  5. To make the sauce, finely chop the herbs and stir into the yoghurt with the lemon juice.

Vegan Summer Rolls with Dipping Sauce Two-Ways

Prep Time: 20 mins
Cook Time: 20-25mins
Mango Sauce-

1 Ripe Mango

1 inch Fresh Ginger

1 Red Chili

1 tbsp Sweet Chili Sauce

1 tbsp Rice Wine Vinegar

Juice of half a lime

10 stalks Fresh Coriander (cilantro)

1 clove garlic

1-2 tsp Chili Sauce (sambal oelek)

Peanut Sauce-

1/2 cup 8 tbsp Smooth Peanut Butter

3 tbsp Rice Wine Vinegar

4 tbsp Coconut Milk

4 tbsp Soy Sauce

2 tbsp Maple Syrup

1 inch Fresh Ginger

1 clove garlic

Summer Rolls-

8-10 Spring Roll Rice Papers

1 Carrot

1 Yellow Bell Pepper

1/2 Cucumber

4-5 Romaine Leaves

1/4 Purple Cabbage

200 g Block of Tofu

salt and pepper for seasoning

  1. Preheat the oven to 200°C. Cut the tofu into 2cm batons, and place on a baking sheet lined with parchment paper. Season with salt and pepper and bake for 15-20 minutes until golden brown.
  2. While the tofu is baking, chop all the vegetables into very thin strips. This will help them lay nice and flat in the rolls.
  3. To make the mango sauce, put all of the ingredients for the mango sauce, except the coriander in a blender, and blend until completely smooth. Then add the coriander and pulse until the coriander is finely chopped.
  4. To make the peanut sauce blend all the ingredients for the sauce until completely smooth. Set both the sauces aside.
  5. To assemble the summer rolls, soak the paper in lukewarm water until soft, then lay on a plate. Add in some tofu, and a few pieces of each vegetable. Roll the paper over so the vegetables are covered, then fold in the sides and finish rolling so the summer roll is sealed.
  6. Serve immediately, and definitely double dip!


One Tray Tacos with Fresh Mango Salsa

Prep Time: 5 mins
Cook Time: 20-25mins
     Taco Filling-

1 can Beans (of your choice)

2 Bell Peppers (colour of your choice)

1/4 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Ground Chilli Powder

1/2 tsp Ground Coriander

1 tsp Smoked Paprika

salt and pepper (to taste)

1-2 tbsp olive oil

1 White Onion

        Mango Salsa-

1 Ripe Mango

1 tbsp Fresh Lime Juice

2 tbsp Fresh Coriander (finely chopped)

        Other toppings-

Soy/Coconut Yoghurt

Fresh Coriander

Hot Sauce


  1. Preheat the oven to 180°C.
  2. Slice the bell peppers into strips and place in a large bowl. Drain and rinse the beans and place them in the bowl with the peppers. Add the olive oil and spices and mix so everything is coated. Put the mixture on a flat baking tray on one half and spread out.
  3. Slice the onion into strips and place next to the pepper mixture. Bake for 20-25 minutes.
  4. To make the mango salsa, finely dice the mango and coriander, then mix with the lime juice. Taste and season if necessary.
  5. Pop the tortilla wraps into the oven for about 5 minutes to warm through, then load up with the bean and pepper mixture, onions, salsa and any other toppings you like. Serve immediately.

Creamy Vegan Pasta Sauce

Prep Time: 20 mins
Cook Time: 20-25mins

1 head Cauliflower

1/2 White Onion

1 clove garlic

1 tsp Onion Powder

1 cup Vegetable Stock

pinch salt and pepper to taste

Pasta of your choice

1 cup Cherry Tomatoes

2 handfuls Baby Spinach

  1. Cut the cauliflower into florets and steam for 15-20 minutes until soft. Steam the stalk as well as this works just as well in the sauce.
  2. While that is steaming, roughly dice the onion and saute for a couple of minutes until soft. Mince the garlic clove and add this to the pan with the onion and continue to cook for another couple of minutes. Put aside until the cauliflower is ready.
  3. Add the cauliflower, onion and garlic mixture, onion powder, vegetable stock and salt and pepper to a blender, and blend on high for a couple of minutes until completely smooth. Taste and adjust the seasoning if you want to.
  4. Cook the pasta and saute the cherry tomates in a pan. Add the cooked pasta, sauce and spinach to the cherry tomatoes and cook until the spinach is wilted and everything is warm through.

Serve immediately. Sauce can be stored in an airtight container in the fridge for up to 3 days.


Vegan Lemon Raspberry Loaf Cake

Prep Time: 15 mins
Cook Time: 60 mins

50 ml vegetable oil

200 g Caster Sugar

210 g All Purpose Flour

1 tablespoon Lemon Juice

pinch of salt

1 teaspoon Baking soda

235 ml Oat Milk

1 tablespoon lemon zest


150 g Icing Sugar (powdered sugar)

2 tablespoons Lemon Juice

Fresh raspberries and other berries for topping

  1. Preheat the oven to 180 degrees Celsius.
  2. In a mixing bowl, cream together the vegetable oil, sugar, lemon juice, lemon zest and oat milk until evenly mixed. Sift the flour, baking soda and salt together then add to the wet ingredients. Gently fold in until smooth.
  3. Grease and line a loaf tin and pour in the mixture into the tin. Bake for 45-60 minutes, until a skewer inserted into the middle comes out clean.
  4. If you find the top is browning too quickly, cover the loaf tin with tin foil. Once cooked, remove from the oven and allow to cool on a cooling tray in the tin for 20 minutes before turning out the cake and allowing it to cool completely.
  5. Once the cake is completely cooled, mix together the lemon juice and icing sugar until smooth. spoon on top of the cake and let drizzle down the sides a little. Sprinkle on fresh berries and serve.

Cake can be stored at room temperature in an airtight container for 2 days, or refrigerated for 4 days.

Prosecco Popsicles with Summer Berries

Prep Time: 5 mins
Waiting Time: 4 hours

1/2 bottle Vegan Prosecco

1/2 cup Mixed Berries

1 Nectarine

  1. Pop some berries and nectarine slices between the 8 popsicle moulds, then fill with the prosecco, leaving about 1.5cm at the top to allow the liquid to expand in the freezer.
  2. Put sticks in each of the popsicles, then freeze for at least 4 hours, or preferably overnight.
  3. Store in the freezer for up to 3 months!


    Hope all this was helpful! And who knows you may look into converting into being a Vegan. Thanks for Reading !

-Madam Koverage

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