Vegan recipes

Vegan Recipes from the Man Who Helps Keep Beyoncé in Shape

Marco Borges

Courtesy of 22 Days Nutrition 

Vanilla Chia Pudding

Makes 2 Servings


  • 6 Tbsp chia seeds
  • 2 c almond milk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon


  1. Blend the almond milk, vanilla, maple syrup, and cinnamon.
  2. Pour liquid mixture over the chia seeds and stir till seeds are evenly mixed in. Stir again five minutes later, and five minutes after that. Let sit for an hour at least, or simply let it sit in the fridge overnight. Serve, topped with fresh fruit of choice.
  3. Pudding will keep in the fridge for up to four days.

Crunchy Red Cabbage and Green Apple Sesame Slaw

Serves 2

Ingredients for the salad:

  • 3 c thinly shredded red cabbage
  • 1 large Granny Smith apple, shredded
  • 2 Tbsp hemp seeds

Ingredients for the dressing:

  • 1/4 c tahini
  • 3 Tbsp water
  • 2 tsp maple syrup
  • 1/2 tsp sesame oil
  • 1/4 - 1/2 tsp sea salt (to taste)
  • 1 Tbsp apple cider vinegar


  1. Whisk dressing ingredients together and set aside.
  2. Dress the shredded vegetables and hemp seeds with dressing; you can use as much as you like, but make sure you coat everything well (a half cup will probably suffice). Serve.
  3. Slaw will keep in the fridge overnight.

Black Bean and Quinoa Salad with Quick Cumin Dressing

Serves 4

Ingredients for the salad:

  • 1 c dry quinoa, rinsed
  • Dash salt
  • 2 c vegetable broth or water
  • 1/2 large cucumber, diced neatly
  • 1 small bell pepper, diced neatly
  • 1 BPA-free can organic black beans
  • 10-15 basil leaves, chopped into a chiffonade
  • 1/4 c fresh cilantro, chopped

Ingredients for the vinaigrette:

  • 2 Tbsp extra virgin olive oil
  • 1/4 c apple cider vinegar
  • 1 Tbsp agave or maple syrup
  • 1 Tbsp dijon mustard
  • 1 tsp cumin
  • Salt and pepper to taste


  1. Rinse quinoa through a sieve till the water runs clear. Transfer it to a small or medium sized pot and add two cups of vegetable broth or water and dash of salt. Bring to a boil, then reduce to a simmer. Cover the pot so that the lid is on, but there's a small gap where water can escape. Simmer till quinoa has absorbed all of the liquid and is fluffy (about 15-20 minutes).
  2. Transfer cooked quinoa to a mixing bowl. Add chopped vegetables, black beans, and herbs.
  3. Whisk dressing ingredients. Add the dressing to the salad, and serve. (If you don't feel that you need all the dressing, just add as much as you'd like to.)
  4. Salad will keep for three days in the fridge.