Cannabis consumers and those who adopt a vegan lifestyle have much more in common than you may realize. For one, deciding to remedy illnesses naturally and holistically is a considerable factor in why humans use weed, and it’s also a fundamental reason for choosing raw, natural ingredients to eat.

Many surveys suggest that people who become vegan want to use their independent voice to reduce their food footprint in an already stressed environment. They also seek to protect animals, improve overall health and longevity, and help restore the earth’s balance between nature and the human species.

Continue reading as we discuss what it means to be vegan, as well as review five of the top recipes from the Vegan Stoner food blog and cook book.

What does it mean to be vegan?

Meat and seafood are excluded from the vegan diet and any food of animal origin. Therefore, vegans avoid dairy products, eggs, honey, and animal byproducts like whey, lard, or gelatin.

While everyone has personal views on what and how to eat, some vegans feel significant advantages to their lifestyle. A vegan diet can eliminate the need for farm animals and require minor to zero exploitation of animals for consumption purposes.

Going completely vegan can also promote better health and environmental advantages over diets that include dairy animal products and eggs.

The Vegan Stoner Cookbook: 100 Easy Vegan Recipes to Munch

This highly illustrated cookbook by author, Sarah Conrique uses just a few ingredients to show people that cooking vegan can be fun and delicious. From vegan yogurt to green smoothies or soy-free recipes, there is truly something for everyone in this book of healthy recipes.

She’ll show you the correct vegan stoner measurements, vegan substitutions, and all the best recipes to munch. And get this, there’s a second cookbook if you run out of recipe ideas!

Mac and Cheese Pie

Vegan Baked Mac recipe


  • Box of Macaroni
  • Pumpkin Puree
  • Nutritional Yeast
  • Cheddar Soy Cheese
  • Vegan Pie Crust
  • Soy Sauce


  • Preheat the oven to 420 degrees
  • Cook 3 cups of macaroni
  • Drain water and mix mac with puree
  • Mix in 2 handfuls of yeast and 3 spoons of soy sauce
  • Pour the mixture into the pie crust
  • Top with cheese, bake for 15 min, and munch!


While I’m not vegan, I do enjoy vegan recipes and trying to be better for the environment. In saying that, nothing beats the real thing when it comes to mac and cheese but this came surprisingly close. I was worried that the mac and cheese pie would turn out dry because there is no milk or “real cheese” but that wasn’t the case.

The texture was there, along with the moisture and it was delicious. We ate it for lunch and heated it up in the oven the next day for another helping. Would highly recommend it for those that are vegan and missing mac and cheese.

Full English Breakfast

Vegan Style English Breakfast with all the fixings


  • Baked Beans
  • Tomato
  • Vegan Margarine
  • Veggie Hotdogs
  • Turmeric
  • Nutritional Yeast
  • Firm Tofu
  • Whole Wheat Sandwich Bread


  • Cook a can of beans in a pot and set to the side
  • Heat pan with oil and cook two veggie dogs
  • Throw half a tomato in the pan and blacken with hotdogs
  • Melt a spoonful of margarine
  • Mix margarine with three spoons of yeast, 2 spoons of water, and a sprinkle of turmeric
  • Slice a block of tofu and use a cup to cut circles out of each half
  • Cook tofu in an oiled pan until slightly blackened
  • Toast two slices of bread in the same pan
  • Put it all together on the plate and enjoy!


Okay, so this breakfast was HUGE! I’ve never had a full English breakfast, so this was my first. I was skeptical of the veggie hot dogs, but cooking everything in the same pan and getting that blackened taste really made these delicious. My only complaint was the texture of the firm tofu, but it’s just not my thing. People who love it will also love this recipe.

Spinach Calzone

If you’re craving pizza, this spinach calzone will hit the spot. And, it’s super customizable.


  • Vegan Pizza dough
  • Marinara
  • Mozzarella Soy Cheese
  • Meatless Meatballs
  • Sliced black olives
  • Fresh Spinach
  • Dried Basil
  • Olive Oil


  • Preheat oven to 420 degrees Fahrenheit
  • Roll out dough and top with marinara
  • Sprinkle Vegan Cheese on top
  • Thaw six vegan meatballs and add them to the top of the pizza
  • Add a handful of olives and spinach
  • Fold dough in half and press down on the bottom edge to seal
  • Brush the top of the dough with olive oil and basil
  • Bake for 30 min, cool, slice, and eat!


This calzone is seriously to die for. You would never know it was healthy, but that’s a bonus! I actually made this twice, the second time I added in some extra veggies and vegan pepperoni, you can do anything with this recipe and it’s probably my favorite on the list.

Pumpkin Shake

Light, refreshing, and delicious Pumpkin Smoothie


  • Maple Syrup
  • Pecans
  • Ice
  • Coconut Milk
  • Pumpkin Puree
  • Cinnamon
  • Vanilla Extract


  • Add 1/2 cup coconut milk to the blender with 1/4 cup pumpkin puree
  • Add two spoonfuls of maple syrup, and a handful of pecans, and then sprinkle in some cinnamon to taste
  • Add one cup of ice, a splash of vanilla, and 1/4 cup of water
  • Blend, top with chopped pecans and drink up!


Don’t we all love a good, tasty smoothie? This pumpkin drink is refreshing, filling, and reminiscent of fall. The cinnamon, vanilla, and coconut really highlight the subtle pumpkin flavor. In my opinion, it tastes like if Starbucks made smoothies, wouldn’t hurt to add a splash of iced coffee too.

Sweet Potato Salad

A healthy, hearty salad with sweet potatoes and a little spice to kick it up a notch


  • One large Sweet Potato
  • Fresh green beans
  • Red onion
  • Olive Oil
  • Sliced black olives
  • Kidney Beans
  • Chili Powder
  • Vegan mayo


  • Preheat oven to 420 degrees Fahrenheit
  • Chop large sweet potato, a handful of green beans, and 1/4 red onion
  • Toss potatoes in two spoonfuls of Olive Oil
  • Bake for 15 minutes, and flip.
  • Add green beans and onions, tossed in olive oil, and cook for 10 more minutes
  • Mix baked ingredients with 1/4 cup olives, 1/2 cup kidney beans, one spoon of chili powder to taste, and three spoons of vegan mayo. Enjoy!


I loved this salad. It’s both crunchy and soft, very savory, and kept me full for hours. My favorite part is that the salad is spicy and healthy and the instructions are super simple. It took me about 30 minutes total to prepare and there were even some leftovers.

Pro tip: I added a few sunflower seeds on top for extra crunch.

Final Thoughts

While becoming a good cook may seem challenging, practicing is the best way to perfect your vegan and cannabis cooking skills.  The Vegan Stoner Cookbook includes many foolproof recipes that make vegan cooking fun and provide filling meals even a stoner can handle.

At LeafyMate, we recommend beginning with one of your favorite delicious recipes by substituting the standard oil or butter for your cannabis oil or vegan cannabutter. Once you get a more straightforward recipe, you can move to the yummy vegan recipes in this article for your personal munchie menu.

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