• Breakfast
  • Dessert
  • Dinner
  • lunch
  • Pantry Recipes
  • Recipes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Daytime Vegan

Gluten and Soy Free Recipes for Endometriosis and Ovarian Cysts

  • Free Stuff!
  • Health Course
  • ABOUT
    • Who Is Monique
    • What Is Daytime Vegan
    • FAQ
  • Recipes
  • Shop
  • CONTACT
  • YouTube

Dinner

Harissa Roasted Winter Squash with Mint

Jump to Recipe Print Recipe
Share this...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

You don’t have to stick with typical winter squash soups this season. This Roasted Winter Squash recipe jazzes it up with the use of spicy Harissa seasoning. It’s an easy and simple recipe that will keep you comforted all Winter long. 


CLICK “JUMP TO RECIPE” (DIRECTLY BELOW THE TITLE OF THIS POST) TO SKIP THE BLOG POST AND GO DIRECTLY TO THE RECIPE!  YOU’LL MISS OUT ON HELPFUL TIPS FOR THIS RECIPE THOUGH.


Roasted winter squash and red onions roasted on a baking pan
Roasted winter squash with mint sauce in a bowl on a table

There are so many different things you can do with winter squash, and when paired with Harissa seasoning, the possibilities become endless. This winter squash recipe roasted with corn is perfect over a salad topped with my homemade mint sauce! You can also serve this over quinoa or rice! 

WHAT IS HARISSA?

Harissa is typically a thick paste used in North African cuisines made with garlic, chiles, spices, and other good stuff. I first discovered it when I was learning how to cook Moroccan food. 

In this roasted winter squash recipe, I use a dry harissa spice mix that I purchased from my farmers’ market. Amazon has several harissa pastes, and seasonings so order this online if you can’t find it in a grocery store near you. 

TYPES OF WINTER SQUASH TO USE

Well, first, let me briefly explain what winter squash is. Botanically a fruit (all squash are fruits), winter squash does not grow in the Winter.  

They grow slowly during late summer and harvest in the Fall. Their thick skin is thick, allowing that rind to be stored and enjoyed for the Winter. Examples include acorn, butternut, pumpkin, and delicata. 

This Roasted Winter squash recipe is versatile in that it will work with any winter squash you choose, but what I recommend is using butternut squash. 

Butternut squash is one of my favorite winter squashes to cook for the following reasons: 

  • It’s readily available: Out of all the squashes, butternut squash is typically easier to find in most areas.
  • It has a hit of sweetness: While not overly sweet like a sweet potato, it has just the right amount of subtle sweetness that carmelizes beautifully when roasted.
  • It pairs well Harissa Spice: Remember that sweetness I just mentioned above? Well, harissa’s heat pairs super well with butternut squash for that very reason. 

HOW TO MAKE THIS ROASTED WINTER SQUASH RECIPE

1. Make Sauce & Cut Vegetables

  • First, make your mint dressing in a blender and set aside.
  • Cut your squash and onions and add them to a roasting pan and drizzle with olive oil and seasonings.
  • adding garlic, olive oil, lemon juice, salt to blender
    1
  • oil, lemon juice, harissa seasoning, mustard, & mint being blended into a sauce
    2
  • adding olive oil to chopped butternut squash and onions on roasting pan
    3
  • add harissa seasonings to cut butternut squash and chopped onions on roasting pan
    4

2. Toss Vegetables in Seasoning & Bake

  • Toss well to make sure your vegetables are fully coated with the oil and seasonings. Add to oven and bake until squash is fork-tender.
  • vegetables being mixed with olive oil mixture and seasonings
    5

3. Pour Mint Sauce Over Vegetables

  • Once your vegetables are fully roasted, immediately add your mint dressing.
  • Toss well fully coating your vegetables and serve with rice, quinoa, or a salad!
  • pouring mint sauce over roasted squash in a pan
    6
  • roasted squash being toss with mint dressing in roasted baking pan
    7

TIPS FOR MAKING ROASTED WINTER SQUASH

Roasting squash is the tastiest way to eat them. Below are some tips for making roasting your winter squash easier (and a success). 

  • Use Frozen Squash: I used frozen butternut squash in this recipe as sometimes fresh squash can be tough to cut open.
  • Use Oil: It helps keeps your winter squash moist and ensures the harissa seasoning is thoroughly coated.
  • Bake Uncovered: I baked this recipe uncovered the entire time. You can cover for the majority of roasting if you like, but for the last 5 to 10 minutes, be sure to uncover so that you get good caramelization on your butternut squash. 
  • Use Parchment Paper: The best tip of all is to bake on parchment paper for easy cleanup!

HEALTH BENEFITS:

Squash is a great food to eat often. Particularly Butternut Squash has a high carotenoid content, which is an antioxidant your body uses to convert into Vitamin A. 

Vitamin A is a powerful antioxidant essential for good skin and vision. Plus, butternut squash is high in fiber, making it excellent for your digestion. 

***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner.  All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.

overhead view of harissa roasted winter squash with mint sauce on a baking pan

RECENT POSTS

  • pinterest graphic of one carnita filled poblano pepper on a plate ate into with a fork and knife on the plate
  • Pinterest graphic of close up picture of the vegan kimchi soup in a blue bowl
  • pinterest graphic of potato salad on a blue plate mixed with tamarind sauce
  • Pinterest graphic of sunflower vegan protein smoothie in a glass on a table
  • Vegan Wrap Recipe with Jerk Spiced Veggies
  • Korean Rice Cake Stir Fry
  • Fried Falafel Sandwich with Garlic-Lemon Sauce
  • Super Moist Gluten Free Chocolate Cupcakes & Cake
  • Vegan Gluten Free Dairy Free Bread

Save the recipe on Pinterest to Make Later!

Pinterest graphic of winter roasted squash and red onions roasted on a baking pan

Join over 20,000 Daytime Vegan Tribe Members on Instagram!

Also stay in touch by joining me on Pinterest, Youtube, and Facebook

Don’t Know Where To Start On Your Healthy Journey?  Download My Free Meal Plan & Healthy Eating Guide!

Daytime Vegan Free Meal Plan and Guide
Roasted winter squash and red onions roasted on a baking pan

Harissa Roasted Winter Squash

Easy winter recipe

Print
Course Dinner, Lunch
Cuisine American, Mediterranean
Keyword roasted butternut squash, roasted winter squash, winter squash
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 314 kcal
Author Daytime Vegan

Ingredients

Squash:

  • 1 butternut squash, about 4 cups, peeled & chopped into 1 inch pieces
  • 1 red onion, cut into chunks
  • 2 ½ tablespoons olive oil
  • 1 tablespoon harissa seasoning or harissa paste
  • 1 tablespoon curry powder
  • Salt to taste

Mint Sauce:

  • ¼ cup olive oil
  • Juice of 2 lemons
  • 1 garlic clove
  • 1 teaspoon sweetener of your choice
  • 1 teaspoon Dijon mustard or yellow mustard
  • 18 mint sprigs
  • ½ teaspoon harissa seasoning or paste

Instructions

  1. Preheat the oven to 375F.
  2. Place all of the ingredients for the squash on a baking pan and mix. Bake for 30 – 35 minutes, or until the squash is fork tender, but not mushy.
  3. While the squash is cooking, mix the first 5 ingredients for the Mint Sauce in a blender and blend well. Add the mint and harissa and pulse until little green specs of mint are seen throughout the sauce.
  4. When the squash is fresh from the oven and still hot put the sauce over it. You can use as mush sauce as you’d like. I didn’t use all of it and had a couple of tablespoons left over, which I used as a vinaigrette for a salad.
  5. Serve.

Recipe Video

Recipe Notes

If you cannot find harissa seasoning then try it with just the curry powder and lemon pepper.

Nutrition Facts
Harissa Roasted Winter Squash
Amount Per Serving (1 cup)
Calories 314 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Sodium 84mg4%
Potassium 763mg22%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 8g9%
Protein 3g6%
Vitamin A 20163IU403%
Vitamin C 44mg53%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
 

Share this...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly


76 Comments

Subscribe

Get the latest delicious goodness straight to your inbox!

Previous Post: « Vegan Kimchi Soup with Vegan Seafood Stock
Next Post: Vegan Gluten Free Dairy Free Bread »

Reader Interactions

Comments

  1. AvatarKathy Lacuna says

    April 26, 2016 at 11:00 am

    I have always thought that going vegan meant eating boring, bland food. But your post showed me otherwise. Your dishes look so appetizing that I think it will not be difficult to switch to a vegan diet. Thanks for this post.

    Reply
    • Daytime VeganDaytime Vegan says

      April 26, 2016 at 5:44 pm

      That makes me so happy to hear!! Thank you 🙂

      Reply
  2. AvatarClaire Marie Algarme says

    April 26, 2016 at 2:53 pm

    Again, you have shared with us another healthy, delicious recipes. The pasta looks yummy! What I even like about your blog is that the pictures seem to jump out of my computer screen. I can almost taste them just by looking at them.

    Reply
    • Daytime VeganDaytime Vegan says

      April 26, 2016 at 5:46 pm

      Haha!! Thank you. I really try to make the photos vibrant and appetizing.

      Reply
  3. Avataryemisi femi-pius says

    April 26, 2016 at 3:56 pm

    Thank you monique for sharing this post on barely vegan recipes. It is highly informative.

    Reply
    • Daytime VeganDaytime Vegan says

      April 26, 2016 at 5:46 pm

      Thank you for visiting!

      Reply
  4. AvatarSara says

    April 26, 2016 at 6:02 pm

    Thanks for sharing all of this knowledge about the health benefits of Squash and the meals. I personally don’t consume a lot of vegetables because I feel like they don’t satisfy my hunger, but these recipes look so delicious. I just saved the smoothie recipe, that I’ll definitely be drinking!

    Reply
    • Daytime VeganDaytime Vegan says

      April 26, 2016 at 8:20 pm

      Thank you very much! You’ll love the smoothie. You don’t even taste the spinach that’s in it!!

      Reply
  5. AvatarDebbie-jean Lemonte says

    April 26, 2016 at 6:08 pm

    Thanks Monique for this. I’ve been contemplating the vegan lifestyle for a while and was a little fearful. The last time I tried, I became ill. I’m thinking it’s because I went cold turkey instead of transitioning into the lifestyle itself. I’ll be downloading your ebook for the extra help. <3

    Reply
    • Daytime VeganDaytime Vegan says

      April 26, 2016 at 8:22 pm

      Thank you! I definitely think that transitioning into this healthy lifestyle instead of going cold turkey is why I’ve been able to maintain it for so long. I gave my tastebuds time to adjust to this healthier way of eating so now I crave plant foods…I don’t have to force myself or trick myself into thinking I like it. Good luck! 🙂 🙂

      Reply
  6. AvatarCole says

    April 26, 2016 at 7:55 pm

    All of these recipes look really yummy! I love butternut squash. The lunch and breakfast recipes look particularly delicious!

    Reply
    • Daytime VeganDaytime Vegan says

      April 26, 2016 at 8:24 pm

      I’m eating the butternut squash recipe as I type this!! I just love it. I hope you can try out one of the recipes. Thank you. 🙂

      Reply
  7. AvatarBhushavali says

    April 26, 2016 at 8:43 pm

    I’m imagining African flavours to be kinda similar to Indian flavors with all our spices and climatic conditions.

    Reply
    • Daytime VeganDaytime Vegan says

      April 26, 2016 at 9:08 pm

      Yes!!! The flavors are definitely similar. Indian and North African food are two of my favorites EVER. I cook an Indian dish just about every week. 🙂

      Reply
  8. AvatarDia All The Things I Do says

    April 27, 2016 at 12:44 am

    So the smoothie caught my eye for sure! I love healthy smoothies. I don’t know that I’ve ever made one with pomegranate but I do enjoy it so I should give it a try.

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 1:13 am

      Thank you so much, I hope you do!

      Reply
  9. AvatarAmanda Love says

    April 27, 2016 at 4:39 am

    Now the one I really want to try is that coconut curry shrimp pasta. I’m on vacation but you can best believe that when I get back I’ll be giving it a try and I’ll let you know all about it too. I just know that the family would LOVE it!

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 7:03 am

      Yes, please let me know how you like it!!! Thank you, enjoy the rest of your vacay!!

      Reply
  10. AvatarElizabeth O. says

    April 27, 2016 at 5:21 am

    I bet the smoothie is super refreshing, I love pineapples and when you combine it with pomegranate, you’ll have a drink packed with benefits! I love butternut squash, it’s one of my favorite ingredients.

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 7:02 am

      Yes, it is very refreshing! Thank you. 🙂

      Reply
  11. Avataralison says

    April 27, 2016 at 7:37 am

    Great recipes! I definitely want to try all 3! I almost always roast my butternut squash too so this a great way to use it up!

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 7:45 am

      Thank you so much!!

      Reply
  12. Avatarphyliciamarie says

    April 27, 2016 at 10:08 am

    I don’t think I’ve ever tried butternut squash before, but I’m willing to try! Your recipe over rice looks sooooo yummy, and curry is always a great option.

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 6:07 pm

      Yes! You can never go wrong with curry! Thanks.

      Reply
  13. AvatarFranc Ramon says

    April 27, 2016 at 11:30 am

    This is a good meal combo. It’s not too heavy on the tummy but it’s loaded with nutrients.

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 6:06 pm

      I’m glad you like this meal plan!! Thank you

      Reply
  14. AvatarJason Panuelos says

    April 27, 2016 at 12:17 pm

    Really can’t get over your recipes and your photography! Everything looks so amazing and colorful and healthy! 😀

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 6:05 pm

      Thank you very much!

      Reply
  15. Avatarfred says

    April 27, 2016 at 1:24 pm

    The smoothie looks so good! Yum! I would love to try the shrimp pasta too. I love all your recipes!

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 6:05 pm

      Haha! Thank you.

      Reply
  16. AvatarPooja Kawatra says

    April 27, 2016 at 1:42 pm

    Wonderful recipes you keep on sharing and this looks fantastic as well. Seriously I have never tried this one before so good to give a try.

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 6:05 pm

      Thank you!!

      Reply
  17. AvatarMia Foo says

    April 27, 2016 at 2:31 pm

    the smoothie sounds tasty! will love to try it out some day. haven’t seen butternut squash anywhere in my local marts. if not i’ll give that recipe a try too!

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 6:12 pm

      It’s interesting that so many people have never seen, or even heard of, butternut squash!! I definitely think you’ll like it if you ever get to try it. It is savory and hearty with a little sweetness when roasted! I love it!! Thank you for visiting.

      Reply
  18. AvatarFred says

    April 27, 2016 at 3:09 pm

    I have never tasted pomegranate before so this one got me curious. This is also the first time I had even heard of Harissa and Butternut. That main dish looks so good to eat, really.

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 6:05 pm

      To me Pomegranates tastes kind of like cherries mixed with strawberries. I really love it! 🙂

      Reply
  19. AvatarTiffany Yong says

    April 27, 2016 at 6:51 pm

    I love your meals, but I always think mixing so many fruits into one drink for the smoothie is pretty troublesome… I’m a fuss-free kinda person and prefer simple and straightforward dishes

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 9:17 pm

      Nothing is more straightforward and simple than a smoothie!! lol. And do some research. There is nothing wrong with having a fruit smoothie. For most people that’s the only fruit they will eat ALL day and we all need to consume several servings of fruit every single day. Eat it with toast, oatmeal, or something if it’s too sweet. Nothing wrong with that. Thanks for visiting!

      Reply
  20. AvatarJoren Umacob says

    April 27, 2016 at 11:34 pm

    Wow! Nice diet watch! I must say the food looks so delicious. I want to try!????

    Reply
    • Daytime VeganDaytime Vegan says

      April 27, 2016 at 11:56 pm

      Thank you!

      Reply
  21. AvatarAgnes says

    April 28, 2016 at 12:28 am

    Great recipes and awesome pictures! Can’t wait to try the Harissa spiced squash, sounds delish!

    Reply
    • Daytime VeganDaytime Vegan says

      April 28, 2016 at 4:19 am

      Thank you!

      Reply
  22. AvatarAnne V says

    April 28, 2016 at 12:43 am

    Wow! All 3 dishes look scrumptious, plus I just love butternut squash. It’s one of my favorite vegetables. What’s harissa seasoning made of by the way?

    Reply
    • Daytime VeganDaytime Vegan says

      April 28, 2016 at 4:23 am

      It depends on who makes it. Most of them contain paprika, garlic powder, cumin, salt, and caraway. After that people add other spices to make their own special version of Harissa dry spice mix. I hope that helps and thanks for the question!

      Reply
  23. AvatarShubhada says

    April 28, 2016 at 12:45 am

    Healthy and drool worthy!! Pomegranate and pineapple looks like a bit unusual combo. Never tried before. Now will give a try.

    Reply
    • Daytime VeganDaytime Vegan says

      April 28, 2016 at 4:18 am

      It tastes great! I add spinach to mellow out the sweetness. Hope you like it.

      Reply
  24. AvatarJulie Syl Kalungi says

    April 28, 2016 at 3:58 pm

    Everything looks delicious and healthy. I love curry, but I’ve never tried it on pasta. I probably should try this.

    Reply
    • Daytime VeganDaytime Vegan says

      April 28, 2016 at 4:03 pm

      thanks

      Reply
  25. AvatarKaren Hopkins says

    April 28, 2016 at 4:00 pm

    Wow! I am not vegan but this looks absolutely amazing! I will have to try it out. Thanks for sharing!

    Reply
    • Daytime VeganDaytime Vegan says

      April 28, 2016 at 4:03 pm

      thanks

      Reply
  26. AvatarBhuboy Villanueva says

    April 28, 2016 at 5:27 pm

    Since I found out that I have a high level of cholesterol, it was 451, I started to look into and change my diet, I included more fruits and vegetables. but mostly just slice fruits and green salad from a store, which makes not stick to it. Now , I realized there is more to healthy eating, than just eating plain salads and fruits.

    Reply
    • Daytime VeganDaytime Vegan says

      April 29, 2016 at 5:39 am

      Oh wow, I am glad you decided to try eating healthier to help with your cholesterol. It takes time, but I really hope you are able to lower it. 🙂

      Reply
  27. Avatarroch says

    April 29, 2016 at 12:53 am

    It’s good to learn the health benefits of food ingredients in a recipe. It makes dining guilt-free and also pleasurable. I love squash and also pomegranate smoothie although we only get them when they’re in season.

    Reply
    • Daytime VeganDaytime Vegan says

      April 29, 2016 at 5:37 am

      Yes, I was lucky to find it frozen, otherwise I would have had to wait until they were in season. Thank you!

      Reply
  28. AvatarDanessa Foo says

    April 29, 2016 at 1:05 am

    What a variety of unique Vegan recipes. Thanks for sharing. I agree with what you stand for. Sometimes when I don’t have appetite to eat, I’ll go for light non-meaty meals like soups and salad.

    Reply
    • Daytime VeganDaytime Vegan says

      April 29, 2016 at 5:36 am

      Thank you for the kind words!

      Reply
  29. AvatarSunshine Kelly says

    April 30, 2016 at 12:45 am

    Today I feel like trying our the coconut curry shrimp pasta. I need some seafood in my diet too. Thanks for the awesome recipes.

    Reply
    • Daytime VeganDaytime Vegan says

      April 30, 2016 at 4:54 am

      I hope you like it!

      Reply
  30. AvatarGeorge Felix says

    April 30, 2016 at 3:50 am

    WOW! So tasty and healthy! Thanks for sharing this. I will try it!

    Reply
    • Daytime VeganDaytime Vegan says

      April 30, 2016 at 4:54 am

      Thanks

      Reply
  31. AvatarPsychic Nest says

    May 12, 2016 at 12:29 am

    I’m a huge fan of curry on anything over rice, so this recipe excites me! The smoothie on the side really gives this dish a unique character and I love the presentation. Very impressive Monique! I’ll be sure to try this recipe soon!

    Reply
    • Daytime VeganDaytime Vegan says

      May 12, 2016 at 1:41 am

      Thank you! I appreciate the kind words!

      Reply
  32. AvatarErika says

    January 1, 2020 at 11:08 pm

    These vegetables look amazing. Such a great dish.

    Reply
    • Daytime VeganDaytime Vegan says

      January 3, 2020 at 1:04 am

      Thanks!

      Reply
  33. AvatarKeeley Spencer says

    January 2, 2020 at 1:14 am

    Ooh I’m getting hungry just reading this recipe! Can’t wait to try it!

    Reply
    • Daytime VeganDaytime Vegan says

      January 3, 2020 at 1:03 am

      Thanks!

      Reply
  34. AvatarKrissy Allori says

    January 2, 2020 at 1:53 am

    I love butternut squash. I’ve never thought to try it with mint sauce. I’m going to remedy that very quickly. It just sounds amazing!

    Reply
    • Daytime VeganDaytime Vegan says

      January 3, 2020 at 1:03 am

      I think you’ll love it! Thank you 🙂

      Reply
  35. AvatarAlison says

    January 2, 2020 at 2:40 am

    I had never used harissa before, and WOW! It really made this squash pop. Will make this recipe again!

    Reply
    • Daytime VeganDaytime Vegan says

      January 3, 2020 at 1:03 am

      Thanks!

      Reply
  36. AvatarAnita says

    January 2, 2020 at 3:39 am

    I’ve never tried harissa before, but your roasted butternut squash looks really yummy. I must get some of the spices on my next shopping trip to make this. 🙂

    Reply
    • Daytime VeganDaytime Vegan says

      January 3, 2020 at 1:02 am

      Thank you!

      Reply
  37. AvatarBelinda says

    January 30, 2020 at 1:56 am

    The video for this recipe looked so very good I had to make it. I made it ths past weekend and it tasted as good as it looks in the video. I loved it. I had never made a mint sauce before and though ti wioud be overpowering with the squash, but it wasn’t. The flavors all blend together very well. Even my husband, who doesn’t like most healthy foods, liked it. I have already added it to my meal plans.

    Reply
    • Daytime VeganDaytime Vegan says

      February 8, 2020 at 1:56 am

      Thank you so much!!

      Reply
  38. AvatarInfinity Laser Spa says

    February 20, 2020 at 3:39 pm

    I have been obsessed with butternut squash lately! It just tastes so good and it is so versatile! Roasted itis even better and I am so curious to taste it when seasoned with harissa!

    Reply
    • Daytime VeganDaytime Vegan says

      February 21, 2020 at 1:15 am

      You’ll love it with the harissa!! Please try it 🙂

      Reply

Leave a Reply Cancel reply

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

Primary Sidebar

Hi there!

Daytime VeganMy name is Monique and welcome to Daytime Vegan! I am a chef & health mentor. I create delicious global inspired vegan recipes to encourage you to eat more plant-based foods, even if you’re not 100% vegan!

I started this lifestyle in order to heal my disease, Endometriosis, and my Ovarian Cysts.
Adding more whole plant foods to my diet, & decreasing the amount of meat & processed foods I consume, was the best decision I could have made for my health. Daytime Vegan focuses on nutrition, not calories. Consuming mostly Whole Plant Foods on a daily basis is key to good health.

Learn more in the ABOUT Section.

Stay Connected!

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Daytime Vegan Free Meal Plan and Guide

Meal Planning and my list of Kitchen Essentials keep me on track. Use these freebies to get  started on your healthy journey!

Sign Up For My Free Guide

You're One Step Closer to New Heathly Eating Habits!

Must Read Pantry Recipes

gluten free bread loaf with one slice covered with jelly

Vegan Gluten Free Dairy Free Bread

all four milks in a row

4 Non Dairy Milk Recipes | Vegan Chocolate Milk!

Most Popular Recipes

several wraps on a serving board

Vegan Wrap Recipe with Jerk Spiced Veggies

posted in lunch

stir dish in a bowl with vegan cheese stretching from the fork

Korean Rice Cake Stir Fry

posted in Dinner

fried falafel sandwich on a bun cut in half topped with sauce on a black plate

Fried Falafel Sandwich with Garlic-Lemon Sauce

posted in Dinner

Fudge Brownie Cupcake

Super Moist Gluten Free Chocolate Cupcakes & Cake

posted in Dessert

gluten free bread loaf with one slice covered with jelly

Vegan Gluten Free Dairy Free Bread

posted in Pantry Recipes

Latest in the shop

  • Couscous Salad with Red Peppers & Avocado Vinaigrette Daytime Vegan Monthly Meal Plans $25
  • Daytime Vegan Cookbook Daytime Vegan Cookbook $23

Copyright © 2021 Daytime Vegan