When You Look at The Word Vegan You Probably Think Of Someone Whom Doesn't Eat Anything That Took The Harming Of An Animal To Produce It. Even Though Your Correct Me and My Team Have Took It Further. You See Your Diet Consist of Way More Then Just What You Eat. Your Diet is Your Entire Environment. Your Nervous System Not Only Digest Foods and Drinks but Also, Words, Family, Friends, Your Significant Other, and So on and So Fourth. Your Diet is Your MINDSET.  So Let's Apply BeVegan to Not Only Our Eating But To Our lifestyle Mentally, Physically and Spiritually! Just Like You Don't Eat Meat and Dairy Products Because it Gives You Cancer, Don't Indulge In Negative Energy Because It Gives You Cancer As Well. Just Like We Stay Away From Artificial Sugars And Sweeteners Because Those Sugars Can Cause Tissue Decaying Diabetes And Unwanted Addiction, Also Stay Away From Deceiving People With Sweet Words But Harmful Intentions In Modern Day Medicine, Narcotics And Drugs In Which Gives You Diabetes , Tissue Decay, And Unwanted Addictions. Just Like We Stay Away From Deep Fried Foods, Processed Foods With Preservatives, Artificial Salts and Bleached White Flour In Which These Things Cause High Blood Pressure , Stroke, Heart Attack And Death ! Same As We Stay Away From Stress Anger Doubt And Negative Vibrations Which Cause High Blood Pressure Stroke Heart Attack and Death, ect......

BeVegan Not Only  Advocate Against Animal Cruelty But Against Cruelty To Humanity As Well  ! There Is A Difference Between Knowing The Information And Applying The Information !​



Vegan Meatloaf

4 Portabello mushrooms

1 cup of sundried tomatoes

1/2 cup of colored bell peppers(chopped)

1/2 cup of red onion(chopped)

1 cup of cooked quinoa

1/3 cup of flax egg(boil flaxseeds and let cool til water is in gel form)

1/4 cup of gabanzo bean flour

AniYah Seasoning Blend


Preheat Oven to 350 

Place mushrooms and tomatoes in a food processor and lighlty blend. Add all ingredients into large bowl and mash together. Mold loaf into a rectangular shape, base with oil and wrap in foil. Bake for 45 mins. Unwrap the foil and bake for another 15 to 20 mins to brown it. 

Loaded Sweet Potato

3 Large Sweet Potatoes(Depending on Family Size)

2 Cups Long Grain Wild Rice

4 Colored Bell Peppers (Red, Yellow, Orange, & Green)

Grapeseed Oil

AniYah Seasoning Blend



Preheat oven to 375 Degrees, Coat sweet potatoes with grapeseed oil and place them on the rack with a sheet of aluminum foil on the base of the oven(to collect drips from sweet potatoes). Bake for 20 to 25 mins. While sweet potatoes are baking boil rice and begin to cut your bell peppers in thin long slices(or however you may choose). Once sweet potatoes are done begin to sauté your bell peppers with added seasonings and grapeseed oil on low heat. Let bell peppers cook for 5 o 7 mins making sure the crunch in them remain. Once all toppings are done cooking. Peel and mash the sweet potatoes, add rice on top(drained), then top it off with your bell peppers with a squeeze of lime juice. BeVegan!!!

Mediterranean Sweet Potato

4 large sweet potatoes

1 cup of chickpeas
10 cherry tomatoes(sliced in halfs)

1/2 Red onions(Chopped) 
1 bunch of watercress(chopped)

1/2 tsp each cinnamon, paprika

Herb Sauce:

1 tsp rosemary

1 tsp basil
1/2 cup of brazillian nuts
1 Fresh Lime (squeezed)
1-2 tablespoons hemp milk 
AniYah's Seasoning Blend

Wash the sweet potatoes. Bake the sweet potatoes in a preheated 400 degree oven for about 1 hour, or until soft.   Place Chickpeas in a skillet , added a tbls of grapeseed oil,  2 teaspoons  of raw agave, cumin, cinnamon, and paprika. Simmer for about 10 minutes or until you see ingredients start to coat the chicpeas.   While the sweet potatoes and chicpeas are cooking get a bowl and add your chopped tomatoes, parsley and red onions in toss in lemon juice, sea salt and pepper, set aside to marinate.  For sauce add 1/2 cup of hummus, 1-2  teaspoons of coconut milk stir until its in a pouring form.  Once sweet potatoes are done,  take a spoon and lightly mash them top with chickpease, parsley tomatoe garnish then pour humus over it. ​


Buy Organic when possible for best quality and flavor.

Ethiopian Cabbage

1 tbsp grapeseed oil
1 red onion(diced)
3 large  purple carrots(sliced)
1 tsp paprika​

AniYah's Seasoning Blend
2 heads of purple or green cabbage(sliced)
4 red potatoes(cut into small cubes)

 Heat oil in a large skillet sautee cabbage on low for 15 mins, add carrots, onions, and potatos, stirring occasionally for about 20 minutes.

Kale Artichoke Dip

1 Raw Articoke (chopped)

2 cups of Chopped Kale

1/4 cup of red onion

1 cup of spelt flower

1 cup of hemp milk

1 Squeezed lime

1/2 cup of Vegan Mozzarella Cheese

Grapeseed Oil

AniYah Seasoning Blend


Boil artichoke fore 25 mins or until it softens. Lightly Grill onions in grapeseed oil, after 5 o 7 mins add in milk and flour and bring to a slow boil for about 10 minutes. Once sauce begins to thicken add in AniYah Seasoning Blend Stir for about 3 mins or until kale begins to soften, add in chopped artichokes and mozzarella. Bring all ingredients to a slow simmer. Once completely thicken place in a oven safe bowl and sprinkle cheese over the top place in the oven until top starts to brown. Let cool an enjoy with some purple corn chips.

Tomato Basil Soup

8 Large Tomatoes(Depending on Family Size)

1/2 Chopped Onion

1/2 Cup Chopped Green Onion

3 tsp of Basil

AniYah's 22 Seasoning Blend

3 oz. of Cherry Tomatoes(sliced In Half)

1/2 lb. of Red Lintel Beans sprouted (optional)

1 tsp of olive oil

1/2 cup of coconut milk

Vegetables to add (green beans, cucumbers, zucchini, butternut squash, red potatoes)

Boil lintels for 25 mins. Ten mins before lintels finish Boil large tomatoes for 5 to 10 mins, afterwards let cool in warm water for 1 to 2 mins. Peel skin off tomatoes. Place in blender or food processor.

Once tomatoes are fully mashed add to a pot with 3 cups of water. No need for store purchased vegetable broth. Spring water or sparkling water works just fine. Seasoning with sweet basil, pink salt, peppercorn, cayenne pepper. Rinse lintels and add to soup. Let simmer on low for 10 mins. Let cool and enjoy.

Jackfruit Tacos w/Avocado fries 

Jack Fruit(I Use Upton Naturals Chili Lime Carnitas From WholeFoods) Avocados 

Colored Bell-peppers

Green Onions

Red onions 

Grape Tomatoes 




Avocado oil

Sparkling Water

AniYah Seasoning Blend



Gua-Kale-Mole: Chop 4 Avocados Into a bowl, add chopped red onions, with chopped kale mash all ingredients. Season with pink salt, rainbow peppercorn, and celery salt. Squeeze a half of lemon juice in it and sit to the side. Chop all toppings(colored peppers, green onions, tomatoes, mangos, chopped kale) 


2 Cups of Spelt Flour

1 Cup of Sparkling Water 

AniYah Seasoning Blend 

Stir In Ingredients and Keep adding spelt until it is in non stick dough form! Partial them out and use your rolling pin to flatten them. Cook each side in Avocado Oil on medium high heat( 1-3 mins per side)  

Jackfruit: add in a skillet with 1/3 cup of avocado oil. Let simmer on low heat until you finish making all your shells. Top Your Tacos to your liking. The order I took was...Avocado spread, salsa, then jackfruit and veggie toppings so that the toppings wont slide off.  


For Baked Avocado Fries: Slice Avocados, season them and marinate them in avocado oil. Preheat oven to 350, Oil baking pan, place Avocados in pan and bake for 15-20mins. Enjoy!


This is one of the easiest Vegan recipes I've made.

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