If you’re following a vegan diet, there’s no reason you shouldn’t get to enjoy cannabis edibles that are anything less than delicious.
The key to keeping a recipe entirely vegan while still packing a punch: cooking with cannabis-infused coconut oil.
It’s easy to make, and incredibly versatile; cannabis coconut oil can seamlessly replace other fats like vegetable and olive oil in most non-medicated recipes.
Give one of these vegan cannabis recipes a try the next time you’re feeling creative in the kitchen!
Vegan Peanut Butter Ganja Fudge
Can’t choose between chocolate and peanut butter cannabis fudge? You don’t have to. This creamy vegan fudge from WayOfLeaf gives you the best of both worlds.
1 cup of cannabis coconut oil
3 ½ cups of powdered sugar
1 cup of peanut butter
1 cup of cocoa powder
1 teaspoon of vanilla extract
- Lightly grease a baking dish with coconut oil or another mild-tasting cooking oil (canola oil or vegetable oil will do the trick).
- Over a low heat, melt your cannabis oil in a medium to large sized saucepan. Use a spatula to mix in the powdered sugar. Keep stirring until the ingredients are entirely combined. Then, stir in the cocoa, peanut butter, and vanilla extract.
- Evenly pour the mixture into the greased pan, and place in the refrigerator to cool. Once the fudge is chilled and fully hardened, cut it into manageable squares and enjoy.
Vegan Canna-Banana Sundae
Anyone who says vegan food is boring hasn’t tried this canna-banana sundae created by Cooking With Laurie and MaryJane.
Bursting with the natural flavors of banana, cocoa, and coconut, this non-dairy frozen treat will be your new favorite go-to for medication next time you have a sweet tooth.
3 bananas, peeled and sliced
2 tablespoons of lemon juice (to prevent the bananas from browning)
3 tablespoons of canna-oil
3 tablespoons of cocoa
2 tablespoons of honey or agave nectar
1/2 teaspoon of vanilla
1/3 cup of toasted coconut
- Toss sliced bananas with the lemon juice, and then place them in the freezer.
- Combine the canna-oil, cocoa, honey or agave, and vanilla in a small bowl. Mix well.
- In a food processor, puree the frozen bananas until smooth and creamy.
- Scoop the pureed banana into four dishes. Top with canna-chocolate sauce and toasted coconut.
Pumpkin Spice Pancakes
Your favorite fall flavor is the key to a perfect cannabis-infused breakfast. These pumpkin spice pancakes from The Weed Scene pack a lot of punch, so this is a recipe best suited to silver dollar pancakes. Top with maple syrup (another fall staple) and enjoy!
1 cup of vanilla flavored soy milk
1 tbsp of lemon juice
¼ cup of canna-oil
2 tablespoon of agave nectar
2-3 overripe bananas
1 teaspoon of vanilla extract
1 cup of white whole-wheat flour
½ cup of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of pumpkin pie spice
¼ teaspoon of cinnamon
½ teaspoon of salt
- In a small bowl, whisk together soy milk and lemon juice. Once combined, let it sit for five minutes.
- In a medium-sized bowl, add both flours, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir fully to combine, and set aside.
- With a fork or potato masher, mash the bananas in a large mixing bowl (be sure to leave a few lumps). Add the canna-oil, agave nectar, vanilla, and soy milk mixture; stir well to combine.
- Carefully add the dry ingredients to the wet ingredients while stirring. Mix well to get rid of any lumps in the batter.
- Place a skillet on the stovetop and set to medium heat. Once the skillet is heated up, lightly grease or butter the surface, and add a small tester pancake. When it begins to bubble, it’s ready to be flipped; if the bottom of the pancake is burned, the heat needs to be reduced.
- When you’ve found the right temperature, drop the pancake batter onto the skillet in small discs. Cook for about five minutes on each side, and keep in a warmed oven until ready to enjoy. Top with maple syrup and enjoy!
Hearty Vegan Canna-Vegetable Soup
This is a stick-to-your-ribs soup by CannabisCheri that’s hearty as heck despite being entirely meatless. It will leave you feeling toasty and fuzzy, in more ways than one.
Add a cup of cooked pasta or rice to make it even more filling.
1 tablespoon of olive oil
1 large leek (white part only), sliced
1 medium onion (yellow or white), diced
1 celery rib, diced
1 large carrot, peeled and diced
1 tablespoon of minced garlic
2 tablespoons of canna-oil
3/4 cup of red wine
1 tablespoon of vinegar (red wine, balsamic, or cider)
1 can (16.5 ounces) of diced tomatoes and their juice
1 tomato can (16.5 ounces) filled with water
4 cups of vegetable stock
1/2 small head of green cabbage,sliced
2 cups of chopped mixed vegetables
3 tablespoons of soy sauce
1 teaspoon of black pepper
1 teaspoon of dried oregano
- In a large stockpot, heat olive oil at a medium-high temperature.
- Add leeks and onions. Stir constantly until they begin to brown (approximately ten minutes).
- Add carrots and celery; saute for another five minutes while stirring.
- Turn heat down to medium, and stir in the cannabis oil and garlic. Cook for one minute while stirring. Mix in wine and vinegar to scrape up bits from the bottom of the pot.
- Add vegetable stock, tomatoes, water, cabbage, and mixed vegetables. Bring to a boil, then lower heat to a simmer. Cover and cook for 10 to 15 minutes (until vegetables are tender). Add soy sauce, oregano, and pepper, and cook for an additional five minutes.
- Serve hot, and freeze any leftovers.
Dairy-Free Canna-Coconut Milk
This coconut-based mother’s milk recipe from Cannabis Now is a great tool to have in your vegan cooking arsenal, as well a powerful way to use your kief. Substitute it in any drinkable cannabis recipe that calls for cannamilk, or enjoy on its own. It’s as easy as it is delicious.
1 gallon of coconut milk (vanilla or unflavored)
1 gram of kief
1. Start by decarbing your kief. Follow this handy guide to make sure you’re on the right track.
2. Use the double boiler method to heat up your coconut milk. Use the lowest setting for best results. Add the coconut milk and kief, gently stirring with a spoon to ensure that all of the cannabis is wholly incorporated.
3. Let the cannabis and coconut milk mixture heat on the lowest setting for one hour. You’ll need to keep careful watch over the milk mixture to prevent burning. A skin may form on top of the milk as it infuses, but it shouldn’t get hot enough to scald.
4. After one hour, place a fine mesh strainer or cheesecloth over the heat-friendly container of your choice, and strain the canna-coconut milk (do not include the skin).
5. Enjoy your milk warm, or allow to set in an ice bath for a few moments before refrigerating. Give milk a good stir before drinking or serving.