Vegan breakfast, lunch and dinner recipes


…Or, if you’re from Northern England like me, “Vegan breakfast, dinner and tea recipes”. 

All of these recipes can be adapted to however you want to eat them – they can be vegetarian if you prefer, or you could even throw some meat or fish in there if that’s your thing! (That is absolutely not my thing, hence a decade without it.) So, instead of writing “oat milk” or “vegan butter”, I’ll just write the simplified version, and you can vegan or non-vegan it up, depending on what you want. Any questions, just send me a message on Instagram. Some of you may have seen these meals if you already follow the Oklahomeagain Instagram page, but what’s wrong with a little reminder of some tasty meal ideas? Nothing, that’s what.


I definitely don’t eat pancakes every day! My breakfast is usually a lot simpler and quicker than this, but for the days you want to treat yourself, they’re a delicious option – and they don’t take forever to make. The below is based on making three pancakes, so if you’re making it for two people, just double all of the measurements.


60g or ½ cup of all purpose flour

1 teaspoon of baking powder

100ml milk

1 egg

A pinch of salt

Two teaspoons of sugar

1 tablespoon of melted butter

Whisk all of the above together until the batter is nice and smooth, then put a bit of oil in a non-stick pan on medium heat and pour in a bit of batter from a jug each time. Turn them every minute or so until golden brown. Bob’s your uncle.

Perfect drink combination: A cup of tea.


I love a salad. These days, I usually have a salad 4 or 5 days out of the week for my lunch. There’s just SO many options to make a salad delicious! Kale, olives, jalapenos, basil, seasoning… I could talk about salads for hours. This one is tasty, filling and takes less than ten minutes to prep. Perfect if you’re in a rush and want something easy.





Cous cous


Cheese of your choice (feta is great! Violife’s “Just Like Feta” is a good vegan alternative.)

Black pepper

Olive oil

Balsamic vinegar

Make sure you prepare the cous cous first because this usually takes about five minutes, so you can prep the rest of your salad and throw it in a bowl, then add the cous cous last when it’s ready. Bon appetit!

Perfect drink combination: Ice cold water.


I love lentils. They’re filling, you can flavour them a million different ways, and they’re full of protein. (Spoiler alert! There’s protein in things other than meat.) Now, I’ve never been to Morocco, nor am I claiming to know how to cook Moroccan food. However, given the spices and ingredients used, I’m going to call these “Moroccan-inspired” spiced lentils. 



Diced tomatoes






Chilli powder



Cook the lentils in one pan while you brown the onions and garlic, add the tomatoes and seasoning, then you mix it all together when they’re both ready. Note how I don’t have measurements for this one – all I can say is, don’t be shy with the seasoning. The mixture of the seasoning, onion, garlic and tomato is what gives the lentils their flavour, so just go for it. I very rarely measure things when I’m cooking unless I’m making something very specific, so with this I’d just say be heavy-handed and taste as you go along. When it’s all mixed together, keep adding a bit more of each one and taste a tiny bit. When you love it, it’s ready. 

I served ours with broccoli and sweet potato mash, and topped the lentils with a mixture of plain yoghurt (Forager is a good vegan alternative) mixed with lemon juice, and some parsley.

Perfect drink combination: Rioja, obviously.

See you soon!

I hope you enjoyed my first food-related blog. No doubt there’ll be more in the future, but until then, don’t forget to follow Oklahomeagain on Instagram, and let me know if you try any of the recipes!

Did you find this post inspiring? Every share, pin, comment and like helps!

Older Post Newer Post

Leave a Comment

Please note, comments must be approved before they are published