Vegan Weight Loss Recipes: Best Easy Method in 2020

Oatmeal of Apple Cinnamon for Vegan Weight Loss Recipes

Vegan weight loss recipes specialists find many things to weight loss. They tell that cinnamon helps to keep your blood sugar balanced. Also, it is the key to fast vegan weight loss. Then it should stop that typical post-meal sugar spike & ensuant crash that leads to caving. Now we will know about Vegan Weight Loss Recipes.

Moreover, take breakfast with apple cinnamon oats. It takes less time to make other dishes. It also makes your day special. And is a portion of comfort food. Also, it makes you feel comfortable & better.


Oatmeal of Apple Cinnamon
  • One teaspoon of coconut oil.
  • One large apple cut into small pieces.
  • ½ teaspoon of cinnamon.
  • Then a little pinch of nutmeg.
  • Gluten-free ground oats.
  • Pomegranate seeds ¼ cup. (Optional).
  • One teaspoon chia seeds.
  • Also, add Sugar-free 2 cup of almond milk.

1st Process:

First, you need to saute the apple with a mix of coconut oil. (1 teaspoon). If you want to keep the skin of an apple, you can. Otherwise, you can also peel them.

2nd Process:

After that,

  • Almond milk.
  • Nutmeg & ground cinnamon walnuts.
  • A teaspoon of maple syrup.
  • Also, chia seed ground cinnamon.

Among all the above, it needs to mix with oatmeal. Then mix with ingredients cook in a medium. The highest heat is 8-10 minutes.
Now it is ready to eat.

Process Of Vegan Weight Loss Recipes:

Vegan Roasted Red Pepper Soup


Vegan Roasted Red Pepper Soup
  • Two tablespoons of olive oil/any vegetable oil.
  • ⅚ of large red ball paper.
  • Garlic (⅔ Cloves) chopped.
  • Then ½ onion chopped.
  • Paper to make it tasty.
  • Half cup of almond milk.
  • Two tablespoons of flour.
  • Use balsamic vinegar Two tablespoons.
  • Also, one tablespoon parsley for garnishing. (Optional).

First of all, roast the red ball papers for 35-40 minutes at 400° F . Roasted the article until the paper skin be wrinkle & charged. After that, remove documents from the oven & place it on a separate bowl. Cover the bowl with plastic wrap. Then, wait for 30 minutes to cool enough the papers. After cooling, peel the paper skin.

  • De-seed the papers, then chop into small pieces and place them into the bowl.
  • Take a saucepan over induction. Then give oil in medium heat.
  • When the oil is heated enough, add onion chopped with garlic and saute. And stirring until the onion becomes brown.
  • Add paper & a pinch of paper for taste.
  • Add flour & as much as possible to cook for 2 minutes.
  • Stir to combine well & add the balsamic vinegar.
  • Add vegetable stock & stir without a break.
  • Then mixed roasted peppers & bring soup to a simmer.
  • After removing soup, add almond milk.
  • Then blend the soup with an immersion or regular blender.
  • Place the soup into a bowl and add parsley for garnish.
  • At last, serve for a tasty & delicious meal.

Red Pepper Couscous for Vegan Weight Loss Recipes

Red Pepper Couscous

Red Pepper Couscous is easy & Fresh. It is perfect for lunch.


  • ½ cup of chopped onion
  • Four teaspoons of olive oil
  • Then 11/4 cup of warm water
  • Two tablespoons fresh lime juice
  • Also, jalapeno seeded & paper chopped

First Part:

  • Sauté bell pepper and onion in oil for 3 minutes. 
  • Then mix couscous, black pepper, some salt, and 1 1/5 cups water; bring back to a boil. 
  • Then reduce heat to medium temperature; simmer 9 minutes. After that, stir in cilantro, jalapeno & juice.

Second Part:

  • Parsley & Pecorino: Take 1 1/4 cups water to a boil. 
  • Then Israeli couscous mixes 4/5 cup. Reduce heat to medium temperature; cover and simmer 9 minutes.
  • After that, chopped fresh Italian parsley needs to stir in 1/4 cup. Two tablespoons pecorino shaved cheese. Then toasted pine nuts and Lemon peel one tablespoon. Salt 1/5 teaspoon. And black pepper 1/4 teaspoon.

    Note: Supply 5 (size: 1/2 cup) calories 150; sodium 222 mg; fat 10 gm.

Third Part:

  • Cucumber & Tomato: Take 1 1/5 cups water to a boil. 
  • Then Israeli couscous mixes 4/5 cup.
  • Decrease the heat to medium temperature. Cover & simmer 9 minutes or till liquids are fully absorbed.
  • Moreover, stir in 1/2 cup halved grape tomatoes.1/2 cup diced seeded cucumber. 1/4 cup chopped purple onion. Then one tablespoon juice. 1/4 teaspoon salt. And Crumbled feta cheese 5 ounces.

    Note: Supply 5 (size: 1/2 cup) calories 160; sodium 270 mg; fat 10 gm.

Fourth Part:

  • Boil Basil & Nectarine with warm water 1 1/5 cups.
  • Then Israeli couscous mixes 4/5 cup.
  • Decrease the heat to medium temperature. Cover & simmer 9 minutes or till liquids are fully absorbed.
  • Then chopped Vidalia or sweet onion stir in 1/4 cup. Chopped fresh basil four tablespoons. Two tablespoons of fresh fruit juice. 1/4 teaspoon salt with nectarine diced one medium.

    Note: Supply 5 (size: 1/2 cup) calories 145; sodium 150 mg; fat 5 gm.

Special Hoppin John’s Vegan Weight Loss Salad


  • 2 cup of cooked brown rice
  • Black-eyed peas 15/16 ounces, dried & raised
  • 2 or 3 green onions chopped
  • 1 of celery slices
  • Then fresh parsley two tablespoon
  • 2 or 3 pieces garlic cloves crushed
  • One tomato, diced
  • Also, ⅓ cup of lime juice
  • Last of all pinch of paper or salt to taste


At first, mix well-cooked brown rice, black-eyed peas, chopped onion, tomato diced. After that, combine the lime juice  pepper garlic and parsley for garnishing.

Note: Then try to make it 2 or 3 hours of serving.

Another Vegan Kale Weight Loss Salad



  • Two tablespoons of sesame oil.
  • One teaspoon of ginger grated.
  • 1 or 2 pieces of garlic grated (minced).
  • One kale bunch, regular stems removed & leaves cut  into bite-sized pieces.
  • Then soy sauce 1 1/3 teaspoon.
  • One tablespoon of orange juice.
  • Sesame seeds three teaspoons.
  • Also red pepper flakes for taste.


At first, heat the sesame oil in a workover medium heat. Then add ginger and garlic. Cook for 25/30 seconds and stirring without a break. After that, add kale and stir until coated with oil. Add soy sauce and orange juice. And cook for 3/4 minutes. Wait for kale to soften.

After that, Stir in red pepper flakes & sesame seeds. And it prepares now for serving.

Vegan veggie burger

What we need:

  • One can make pinto, or you can use black beans or other vegan items you can also apply.
  • Three tablespoons of fresh tomato paste
  • 1/2 teaspoon of salt for taste
  • Then 1/2 teaspoon of garlic mashed/powder
  • 1/4 teaspoon of onion mashed/powder
  • Two teaspoons of oat bran
  • Also, 1/2 cup cooked diced vegetables as your choice list

Instructions :

Firstly, you can bake/ grill fried the burgers. However, take your most liked veggies. For the burgers, use onion, asparagus, roasted mushrooms, and ginger. However, you may change the flavor like paprika, different spices, cumin. Then for making the veggie burgers, mash and rinse the beans with the food processor. Moreover, it depends on the burger texture. After that, stir in all other ingredients. Either pan-fry or place on a parchment-lined pan. And bake at 360° F for 12/13 minutes. And after 10 minutes Flip, then bake a further until desired cooked is reached. Follow these instruction of Vegan Weight Loss Recipes.

Clear Veggie Soup

Clear Veggie Soup


  • 2 tbsp of olive oil
  • Two onions chopped in small pieces
  • 3/4 cloves garlic, mashed
  • 1 tsp of dried thyme
  • Then 1-pound of collard greens, chopped/mashed
  • 1-pound turnip greens, chopped
  • 2 cups of vegetables
  • 1 tsp of salt for taste
  • Also, 2 tsp liquid smoke

Instructions :

Add the oil in a medium pot over medium heat, then add onion chopped and sauté until soft about 4/5 min. After that, garlic and thyme and cook stirring without a break for 1 min.

However, stir in greens, broth, salt, liquid smoke, cover, and wait for boil. Then remove from simmer for 30-45 minutes. Follow these instruction of Vegan Weight Loss Recipes.

Couscous Confetti Salad

  • 6 cups of dry whole-wheat couscous
  • 2 cups of boiling water
  • Two onions chopped in small pieces
  • One of red bell pepper with seed and well diced
  • One carrot, grated
  • Then one cup of red cabbage well shredded
  • ½ cup of fresh parsley well chopped
  • ½ cup of golden raisins or chopped dried apricots
  • One lemon juice
  • ¼  cup of seasoned rice vinegar
  • One teaspoon of curry powder
  • Also salt for taste


Mixed couscous and boiling water in a large bowl, Mixed well. Then cover and wait for 7 to 12 minutes until all the water is fully absorbed. Then add chopped onions, bell pepper, carrot, cabbage, parsley, and raisins.

Add another small bowl and mixed lemon juice, vinegar, curry powder, and salt. Add to salad and toss to mix. Serve it at room temp.

Hummus and veggie sandwich


  • Two slices of pita or whole-grain bread.
  • 3 tbsp of hummus
  •  ¼ of tomato, mashed
  • Then ½ cup of carrot and mixed salad greens
  • ¼ cup of medium bell pepper, sliced
  • 1/3 cup sliced cucumber
  • Also, 1/3 cup shredded carrot lettuce

Process :

Firstly, spread one slice pita or whole-grain bread with hummus and the other with avocado. Fill the sandwich with tomatoes, cucumbers, and any other veggies you wish. Then place lettuce to top. Slice in half and serve.

Note: Refrigerate sandwich for up to 3 hours.

Vegan Curried Lentil Soup

Ingredients :

  • 1 tbsp of vegetable oil
  • One onion, chopped
  • 3/4 cloves garlic mashed
  • 1inch piece fresh ginger, mashed
  • 2/3 cup of vegetable broth
  • 28oz can Diced Tomatoes
  • Then 1 cup of green lentils
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp of salt to taste
  • 6 cups of coconut milk from a can
  • Also, chopped coriander

Cooking process :

Take a large soup bowl to add oil and heat in low-high heat. After that, add the garlic, onion & ginger. Stirrings for 6 minutes until the onions turn brown.
Then broth vegetable, lentils, diced tomatoes, cumin, curry powder, salt. Cover with a simmer. Cook for about 35 minutes until the planters are softer, and the lentils boil. Add coconut milk and stirring restlessly. Serve and garnish with coriander. Follow these Cooking process of Vegan Weight Loss Recipes.

Vegan Bean and Rice Burrito


  • 2 cup of steamed rice
  • Two lemon juice
  • 2 tbsp of chopped coriander
  • 1/2 onion cut into smaller pieces
  • 4 to 5 cloves garlic mashed
  • Then 2 tbsp olive oil or vegetable oil
  • 15-ounce can of black beans/pinto beans (dried)
  • 1 tbsp back paper or red paprika
  • 1/2 tsp of cumin
  • 1 tbsp hot chili sauce for taste
  • Also, salt to taste (optional)

Process of cooking:

Mixed steamed rice with chopped coriander and add a little bit of fresh lime juice. Then Heat in the microwave until hot, and stir it.
In a separate Large frying Pan, Fried onions and garlic with olive oil for 3 to 4 minutes.

However, reduce the heat to low and add the black beans and mixed with the red paprika, cumin, and chili sauce. And keep stirring without rest to combine. Then add a little bit of salt to taste, wait for about 5 minutes for the beans to cook enough.
After that, spoon the coriander mixed lime rice and the black beans onto warmed grained flour. Or any extra vegan toppings you want.

Vegan Blueberry Pancakes for Vegan Weight Loss Recipes


  • Firstly, one cup of sprouted grain/gluten-free flour blend
  • Six tablespoons of baking powder
  • 1/4 teaspoon of salt
  • One tablespoon of coconut sugar/maple syrup for a sweeter taste
  • Then one cup of almond milk
  • One tablespoon of melted coconut oil
  • One flax egg
  • Also, two handfuls of blueberries

Process :

Firstly, grease the pan with coconut oil. Then mixed flour, baking powder, and maple syrup in a mixing bowl. After that, whisk the coconut milk, flax egg, and almond milk.

Moreover, mix the dry and whisk ingredients. Don’t mix over blueberry. Let the batter for 6/7 min. Heat in a large pan and add coconut oil on medium-low heat.

Pour a scoop of the batter into the pan and let cook for 2-3 minutes or until little bubbles start to make. Flip and cook for 1 minute on the opposite side. Repeat until all the pancakes made.

Vegan Bacon Using Rice Paper for Vegan Weight Loss Recipes

What we need :

  • 8-10 pieces of rice paper
  • 2 Tbsp olive oil
  • 2 Tbsp nutritional yeast
  • 3 Tbsp tamari/soy sauce
  • Then ½ Tablespoon of garlic powder
  • ¼ teaspoon of liquid smoke/BBQ sauce 
  • ½ Tablespoon of maple syrup
  • ¼ teaspoon of ground black pepper
  • Also, ¼ teaspoon of Hungarian paprika

Process :

Cut the rice papers into thick strips, by laying two sheets on top of one another. Use a sharp knife to chop the layers into pieces, place the blade onto the paper, and press in a smooth way. The rice paper will crack a bit- but the help of a sharp knife should eliminate significant breakage.

Before using the oven, preheat it to 450 F. Now take two sheets of baking paper. Mix all together without the rice paper. It will be your marinade.

However, you may take two strips of the same length shape. Use a pastry brush and brush the single sheet with water and arrange them one on top of the other hand. Then clean water on the paper side by side.

You may take a parchment on your chopping board. And make it too many parts. Give marinade onto the baking pan. After that, brush the marinade onto the strip front side. Both sides need to marinade. Bake it for about 8 to 9 minutes, until it becomes crisp.

Note: You can preserve paper bacon in an airtight container. It is at the temperature for up to four days indeed. Or within the fridge for a couple of weeks.

Stir-Fry with Always Great Brown Rice


  • ¾ cup of low-salted vegetable broth
  • 2 tbsp of soy sauce/tamari
  • Then 1 tbsp of ketchup
  • 1 tbsp of ginger mashed
  • Four garlic cloves, mashed
  • Also, 2 tsp of cornstarch
  • 1 tbsp of olive oil
  • Two onion, cut into a broad shape
  • 3 cups of broccoli
  • Then one bell pepper, diced & seeded
  • One 8-ounce package baby belle/white button mushrooms (stemmed and halved)
  • Also, 4 cups of cooked brown rice

Instructions :

For making the sauce: In a small bowl, whisk all the sauce ingredients.

To make the stir-fry:
Firstly, take a large frypan and add oil heat medium-high heat. Add the onion chopped, broccoli, bell pepper, and mushrooms. Then saute for 8 to 9 min. Until the vegetable medium cooked and the broccoli becomes bright green.

Add sauce mixture another whisk. Be sure to scrape up any settled cornstarch from the bottom of the bowl. Then reduce the heat to medium and without rest stir the cornstarch mix into the vegetables. Avoid spattering & cook for 3 minutes.

Serve the rice with top the stir-fried veggies.

See More Vegan Cuisine

Lastly, among all of Vegan Weight Loss recipes, which one do you like most?

2 thoughts on “Vegan Weight Loss Recipes: Best Easy Method in 2020

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.