vegan Archives - Clean Program

A vegan caesar salad with a surprising ingredient

With creamy dressing, crisp lettuce, and buttery croutons, it’s no wonder so many people love the classic Caesar salad. We’ve replaced romaine with nutrient-dense kale and added plant protein and fiber by replacing croutons with crispy, spiced chickpeas in our version. The best part is that thanks to kale’s tough texture you can let this salad marinate in the fridge and enjoy over the course of the week!

Beat the heat with this butter lettuce salad

Nothing is less inspiring than a plain, boring salad for lunch. Between the crispy lettuce, zesty sauce, and crunchy capers, this butter lettuce salad is anything but boring. It’s sophisticated enough for your next dinner party but simple enough to throw together for a quick, nutritious lunch.

Roasted cauliflower salad for your summer menu

Cauliflower is one of the most versatile vegetables out there: it can be eaten raw, roasted, sautéed, baked, mashed, or even turned into “rice” or gluten-free pizza crust. Cauliflower can be anything, including an amazing lunch or dinner option, like this roasted cauliflower salad.

A chill summer soup for hot days

Soup doesn’t have to be only for cold months. Our take on pea soup includes refreshing mint and subtly sweet peas all blended into a detoxifying puree to keep you feeling light during warmer months. Plus, thanks to the help of your blender, you can whip up this summer soup in less than twenty minutes for a quick weekday meal that will provide loads of nutrients. You can eat this soup hot or chilled!

Vegan stuffed artichokes are our summer pick

Artichokes make a satisfying and nutritious appetizer or side dish. We’ve amped up the flavor by making these stuffed artichokes with olives, herbs, garlic, and lemon. Stuffed, then roasted, the result is a rich, melt-in-your-mouth dish that’s a real crowd-pleaser.

The best vegetarian sources of protein

As most vegetarians and vegans know, the number one question usually asked is, “How do you get your protein?” As long as a healthy diet full of a variety of foods is maintained, including the right vegetables, finding vegetarian sources of protein isn’t a struggle.

These vegan cheesecake bars are great for sharing

For those sensitive to dairy, a creamy and decadent cheesecake may normally be off-limits. That’s why we’ve created this rich, raw vegan version with a healthy dose of chocolate to amp up the flavor. Using cashews and cacao you will get the same satisfaction while also loading up on micronutrients and healthy fats. The best part is that these vegan cheesecake bars are no-bake, so you won’t even have to turn on your oven!

How to easily transition to being plant-based

You’ve committed to healthier eating, and you’re ready to get started–that’s great! While transitioning to a plant-based diet from standard American fare may seem daunting at first, it can be a doable, delicious, and exciting process. Keep in mind that everyone is a bit different, and may require various approaches to transitioning their diet.

This Brussels sprouts salad recipe is a winner

While refreshing salads may feel like a meal reserved for hotter months, we love serving them year-round, using seasonal produce. Shaved Brussels sprouts make an excellent base for a heartier salad (and pair perfectly with dates and hazelnuts). We’ve kept the dressing light and refreshing so this salad can work any time of year. We love it as a nutrient-dense lunch or as a light side with roasted chicken or lamb for dinner.

This vegan mac and cheese has all the flavor

Mac and cheese is one of those comfort foods we all grew up on. Whether it came from a box or your parents whipped it up from scratch, there’s no denying the pleasure that comes from a forkful of cheesy, fatty, salty goodness. But it turns out vegan mac and cheese packs tons of flavor too (and tons of veggies)!