OneTeamMVMT Celebrates #WorldVeganDay

Did you know November 1st is World Vegan Day? 

In 1994, "World Vegan Day" was established to celebrate 50 years since the terms "vegan" and "veganism" were coined.

Why not celebrate the day with a few delicious vegan recipes, shared by 2-Time World Champion, Olympic Gold, Silver, and Bronze Medalist, and 7-time Canadian National Champion in pairs skating - Meagan Duhamel? 

We've got 3 of her delicious recipes for you to save and try; 

Did you try these recipes? Tell us how they turned out below, and don't forget to check out Meagan's website, for more ideas and inspiration!



Vegan Gingerbread Biscotti 


  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 cup brown sugar
  • 2 tsp ground ginger
  • 2 tsp cinnamon  
  • 1 tsp allspice  
  • 1 tsp cloves  
  • 1/2 cup vegan margarine ?
  • 3 tbsp black strap molasses  
  • 2 chia eggs - 2 tbsp flax seeds mixed with 6 tbsp warm water. Let sit for 10 minutes to  become viscous like an egg.  


  • 1 cup icing sugar
  • 1 tbsp oat milk or almond milk 


  1. Preheat oven to 350 degrees Fahrenheit  
  2. In a large mixing bowl add flour, brown sugar, baking powder, ginger, cinnamon,  allspice and cloves. Whisk until it is all combined.  
  3. Add in vegan butter and the chia egg mixture. Start to combine this before adding the  molasses.
  4. The mixture will be very thick so you might want to start mixing with your hands now.
  5. On a lined baking sheet press the dough into a long log. The size varies depending on  the size of biscotti chunks you want. You should end up with a rectangle shaped log.  Cut into pieces and lay flat to bake.  
  6. Bake for 35-45 minutes. After baking remove from oven and cool for 10-15 minutes.  Reduce oven temperature to 275 degrees Fahrenheit. After the biscotti is cooled slice  into 1 inch pieces. Place the pieces on their sides back on the baking sheet and bake  for approximately 8 minutes per side.  
  7. Remove from the oven and allow to cool.
  8. To make the icing combine icing sugar and milk and drizzle over the biscotti pieces  once cool.  
  9. Store the fridge. 


Spinach Cheese Scones 


  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 2 tbsp vegan butter or margarine, softened
  • 1 cup shredded vegan cheese  
  • 1 cup chopped spinach
  • 3 tbsp chopped onion
  • 1 cup almond milk
  • 1 tbsp melted vegan butter or margarine  


  1. Preheat oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.  
  2. Mix everything together. The dough will get thick, you may want to mix with your  hands.
  3. Once it is mixed, turn the dough on a floured surface and use your hands to  shape it into a large disc. I kept my disk about 1-1.5 inches thick.
  4. Using a pizza cutter,  divide the disc into 8 triangular scone shapes.
  5. Arrange scones on the baking sheet,  leaving a little space for the scones to grow while baking.
  6. Brush the tops with a touch of melted vegan butter and bake for 16 minutes.
  7. The scones will begin to get golden on top when it’s time to remove them.  
  8. Remove from oven and let cool. The scones will freeze well if you are planning to save  some. 


Vegan Pumpkin Curry 


  • 2 tsp olive oil
  • 1 diced small onion
  • 1 piece of fresh peeled and minced ginger
  • 3 cloves of garlic
  • 1/2 tsp cumin
  • 1/2 tsp turmeric  
  • 3 tbsp Thai red curry paste
  • 1 1/2 cans full-fat canned coconut milk
  • 1.5 cups pumpkin puree (not pumpkin pie filling)
  • 1.5 cups drained and rinsed chickpeas
  • 2 crowns of broccoli, cleaned and cut to small florets
  • 1 tbsp lime juice
  • Cooked brown rice or quinoa  


  1. Begin cooking rice or quinoa as per cooking instructions on the package.
  2. Heat the olive oil in a pot over medium heat and add the onions. Stir until it starts to  brown.
  3. Add your ginger, cinnamon and turmeric with a pinch of salt and stir for about 1  minute.
  4. Add in your Thai curry paste and cook for about 3 minutes or until it starts to  thicken.  
  5. Stir your full-fat canned coconut milk in a bowl to mix together the thick coconut milk and the water at the bottom of the can. Add it to your pot.
  6. Add your pumpkin puree and chickpeas and bring the mixture to a boil.
  7. Reduce the heat to medium and add in the broccoli florets.
  8. Stir for 8-10 minutes, until the broccoli becomes tender.
  9. Stir in the lime juice.
  10. Serve your dish warm over your choice of whole grains.


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