Top 4 Vegan Recipes for Yogis

After your yoga practice sessions, treat yourself to a nutritious and energising breakfast. These plant-based recipes are packed with nutrients, making them perfect for post-yoga recovery. Check out these recipes!

1. Buddha Bowl

Buddha Bowls are a great way to enjoy a balanced, plant-based meal. They usually include a mix of grains, vegetables, healthy fats, and plant-based proteins, providing a variety of nutrients.

Ingredients:

• 1 cup cooked quinoa, brown rice, or mixed greens

• 1 cup roasted vegetables (sweet potatoes, bell peppers, zucchini)

• 1/2 cup crispy tofu, chickpeas, or black beans

• 1/4 cup avocado, sliced

• 2 tbsp tahini dressing

• Handful of chopped parsley or cilantro

• Dried cranberries and sunflower seeds, to taste

Directions:

1. Cook quinoa, or rice.

2. Roast vegetables at 400°F for 20-25 minutes with olive oil, salt, and pepper.

3. Prepare crispy tofu or use chickpeas/black beans.

4. Assemble the bowl: place grains/greens, top with vegetables, protein, and avocado.

5. Drizzle with tahini dressing, sprinkle with herbs, cranberries, and sunflower seeds.

2. Vegan Chili

Vegan chilli is packed with plant-based protein, like beans or lentils, which is crucial for muscle recovery after yoga. 

Ingredients:

• 1 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 2 carrots, chopped

• 1 cup vegetable broth

• 1 can (14 oz.) crushed tomatoes

• 1 can (15 oz.) kidney beans, rinsed and drained

• 1 cup soy crumbles or cooked lentils

• 1 tbsp chilli powder

• 1 tsp each cumin, paprika, and oregano

• Salt and pepper, to taste

Directions:

1. Heat olive oil in a large pot. Sauté onions, garlic, bell pepper, and carrots for 5-7 minutes.

2. Add vegetable broth, crushed tomatoes, kidney beans, and soy crumbles.

3. Stir in chilli powder, cumin, paprika, and oregano.

4. Simmer for 20-30 minutes, stirring occasionally, until thickened.

5. Season with salt and pepper to taste. Serve warm with toppings.

3. Dal Tadka

Dal Tadka is a comforting lentil dish rich in plant-based protein. Its blend of spices, like turmeric, enhances flavour and aids digestion.

Ingredients:

• 1 cup yellow or red lentils 

• 3 cups water

• 1/2 cup chopped onions

• 1 tomato, chopped

• 1 tbsp grated ginger

• 1/2 tsp each turmeric, cumin, and mustard seeds

• 1 tbsp ghee or plant-based butter

• Handful of curry leaves

• 2-3 dried red chilies (optional)

Directions:

1. Rinse and soak lentils for 15-20 minutes. Drain, add water, and bring to a boil. Simmer for 20-25 minutes until soft.

2. In a pan, heat ghee or plant-based butter. Sauté curry leaves, chilies, onions, tomatoes, and ginger until onions soften.

3. Pour the mixture into the cooked lentils, stir well, and simmer for 5-10 minutes. Add water if needed.

4. Season with salt and serve warm.

4. Vegan Coconut Lentil Curry

This curry blends lentils with coconut milk, offering plant-based protein and healthy fats for a nutritious meal.

Ingredients:

• 1 cup green or brown lentils

• 1 cup coconut milk

• 1 cup vegetable broth

• 1 onion

• 2 carrots

• 1 bell pepper

• 2 cloves garlic

• 1 tbsp curry powder

• 1 tsp each cumin and coriander

Directions:

1. Rinse and soak lentils for 15-20 minutes. Drain.

2. Heat a pan over medium heat. Add coconut milk, broth, onions, carrots, and bell peppers. Simmer for 10 minutes.

3. Add garlic, curry powder, cumin, coriander, and lentils. Stir well.

4. Simmer for 20-25 minutes adding more broth if needed.

5. Season with salt and pepper. Serve warm with a squeeze of lemon juice.

Incorporate these simple recipes into your daily routine to benefit from vegan food. To deepen your practice and help others, consider joining S-VYASA University's community. This will help you earn certification and learn better to improve your health under the guidance of expert instructors. To see a demonstration, check out our videos on Facebook, Instagram, or YouTube. To learn more about us, visit https://www.digivyasa.org/.