Check Out These Easy On-The-Go Plant-Based Recipes by Black Chefs Who Put on for the Kitchen

While plant-based food is an acquired taste, vegan recipes are essential for those in search of bites that are quick and easy but don't sacrifice their health.

Even more, Black chefs have found creative ways to infuse their recipes with notes from their roots, stemming everywhere from Jamaica to the south and beyond. Read on for three recipes — breakfast, lunch, and dinner — courtesy of three Black vegan chefs that should be on your radar.

Vegan Hazelnut Chocolate Crepes

With 728 subscribers on YouTube, it should come as no surprise that veg advocate and the author of One Pot Three Ways, Rachel Ama, would kick off our list with a refreshing take on a popular breakfast food, the crepe.

Additional mouthwatering recipes from her archive include a One Pot: Tahini, Lemongrass & Miso Noodle Soup, Double Green Pasta, and many more.

Ingredients

1 cup of plain white flour

460 ml of plant milk

2 tbsp aquafaba (or just empty tin of chickpeas)

1 tablespoon maple syrup (optional)

Method

Step 1: Whisk together all the ingredients.

Step 2: Ladle out into a non-stick pan and spread thinly.

Step 3: Flip to cook both sides.

Step 4: Layer with your favorite toppings and fold.

Tomato Sandwich

Meet Tabitha Brown AKA America's auntie.

Not only is she Emmy-nominated, a New York Times bestselling author, and a social media maven, but Tab is also passionate about vegan food. In this recipe, she offers a spin on the classic BLT by swapping bacon for portobello mushrooms. Yum!

Ingredients

Large tomato

Vegan mayo

Wheat bread (sliced)

Salt and freshly ground black pepper, to taste

Method

Step 1: Slice about 4 nice, thick pieces of tomato.

Step 2: Spread the vegan mayo on the slices of wheat bread and sprinkle with a bit of pepper. (Put however much you like because that's your business.) Then put the tomato on the bread. (I like to overlap the pieces of tomato because they are all part of the same party.)

Step 3: Add a little bit of salt on top of your tomatoes then add a little bit more pepper if you'd like.

Step 4: Enjoy!

Grilled Ginger Tofu and Avocado Salad

Chef Makini Howell's flagship restaurant, Plum Bistro, is considered a Seattle hotspot for vegan fine dining. In other words, our list wouldn't be complete without sharing a fresh, light concoction to wind down your day — courtesy of Chef Makini. Get the details below.

Ingredients

8 pieces of ginger tofu (recipe below)

Your favorite light oil

Kosher salt

Pepper

½ small pineapple, peeled, trimmed and sliced 1/2-inch thick

2 tbsp. fresh lime juice

½ small red onion, thinly sliced

½ English cucumber, sliced into half-moons

1 bag or carton of super greens salad mix

1 avocado, quartered

1 tablespoon chopped cilantro

Soy sauce to taste

Method

Step 1: Heat a nonstick pan to medium-high and add oil. Sear tofu on either side until golden brown. Brush pineapple with one tablespoon of oil. Sear until pineapple is slightly charred about three minutes per side.

Step 2: In a bowl, whisk together lime juice, two tablespoons of oil, and 1/4 teaspoon each of salt, pepper, cilantro, and soy sauce. Toss with onion.

Step 3: Cut grilled pineapple into smaller pieces. Add pineapple to bowl along with onion and cucumber and toss to combine. Fold in greens and avocado.

Now, on to your ginger tofu.

Ingredients

1 pound of your favorite firm tofu. Freeze before use for better texture

1 tablespoon toasted sesame oil

1 teaspoon fresh ginger finely grated or minced

1 teaspoon fresh garlic finely minced

¾ teaspoon gluten-free, wheat-free tamari soy sauce

1 tablespoon Mirin rice wine

½ tablespoon rice vinegar

2 tablespoons sesame seeds

Method

Step 1: Rinse tofu, pat dry, and cut ½’-inch thick into large triangles and marinade tofu in ginger mixture overnight. Once the tofu is marinated, heat a sauté pan over medium heat and add toasted sesame oil.

Carefully place tofu into the pan and turn down the heat if necessary. Sauté for five minutes, turning the tofu to brown it on all sides.

Step 2: Combine remaining ingredients, pour over tofu, and stir gently. Bring to a gentle boil, turn down the heat, and simmer for six to eight minutes. Cook on low heat until liquid is reduced and tofu is lightly glazed.