Vegan Marijuana Recipes: 5 Dishes That Are NOT to be Missed!

Give your tastebuds a treat


Cannabis is awesomely versatile. It can be smoked, vaped, made into a shatter or an oil. Best of all, it can be used for something even yummier – cooking! That’s right! Not only does marijuana have a host of potential medical benefits, but it can also be extremely tasty. These five dishes are not only vegan, but they’re sure to make your day a little more delicious.

Vegan Marijuana Cooking 101: Making Canna-Oil

The first step to making vegan dishes with that wow factor is creating your own weed-infused oils. While some may enjoy the light tropical taste of coconut oil, others may prefer the crisp, clean flavor of olive oil or even avocado oil. Whatever your preference, you can easily create an oil that is infused with all the benefits and flavors of cannabis. The simple, easy-to-follow recipe below can get you well on your way to awesome culinary creations in no time flat!

What You’ll Need:

  • At least ¼ of an ounce of raw weed (you can use decarbed as well)
  • At least ¼ of a cup of any kind of oil
  • A quality cheesecloth
  • Medium-sized saucepan
  • A mixing bowl
  • A wooden spoon

Directions:

  1. Place your oil into the saucepan over low heat. Add in your weed and stir continuously using the wooden spoon. Let the mixture simmer for about 15-20 minutes.
  2. Next, remove the saucepan from the heat and allow to cool.
  3. Once the mixture has completely cooled, place the cheesecloth over the mixing bowl and pour the mixture over the cheesecloth. Press the spoon lightly over the cannabis on top of the cheesecloth to get out any of the excess oil.
  4. And voila! You’ve not got some great infused oil. Pour the mixture into an airtight container (such as a mason jar with a lid). As long as you keep the oil in a cool, dry, and dark place you can use this oil for up to one year.

Getting Down to Business: The Recipes

1) Pancakes with a Splash of Pumpkin

Start your day off right with a good, hearty breakfast. And nothing is better in the morning than pancakes! These pancakes are not only healthy, but they are infused with all the goodness of cannabis along with a bit of fall festiveness.

What You’ll Need:

  • Three mixing bowls
  • A whisk
  • A fork
  • Olive oil or coconut oil
  • A cast-iron skillet
  • A large spoon

Ingredients:

  • 1 cup of vanilla almond or soy-milk
  • 1 tbsp of freshly squeezed lemon or orange juice
  • ¼ cup of infused oil
  • 2 tablespoons of agave nectar sweetener
  • 3 overripe bananas
  • 1 teaspoon of vanilla extract (you can also use imitation)
  • 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 spice
  • ¼ teaspoon of cinnamon
  • ½ teaspoon of salt
  • 1 banana (set aside)

Making Your Pancakes:

  1. In a mixing bowl, blend the milk and citrus juice. Next, let sit for five to six minutes.
  2. In another bowl add all the flours, including the baking powder and baking soda, along with all the spices. Once fully combined, set aside for later.
  3. Peel the bananas and then mash the insides with a fork in mash the bananas in a large mixing bowl until relatively smooth with very few lumps. Add the infused oil, agave nectar, vanilla extract, and soy-milk and juice mixture. Combine thoroughly.
  4. Slowly add the flour mixture to the bananas and wet ingredients. Try to beat out any lumps.
  5. Place olive or coconut oil onto a skillet over medium heat. Once the oil is thoroughly heated, pour or spoon the batter onto the skillet. Let the mixture cook until the sides bubble, then turn over. Reduce the heat if necessary.
  6. Continue cooking until the mixture is depleted. After the pancakes are done, top with sliced bananas and maple syrup.

2) Power Protein Shake

If you’re looking for a midday pick-me-up that’s packed with wholesome ingredients, this shake is the way to go. It’s got all the things you’re looking for in a protein shake, including healthy fresh fruit, as well as the beneficial punch of cannabis.

What You’ll Need:

  • A blender
  • A few ice cubes

Ingredients:

  • 1 cup of almond or soy-milk
  • 1 cup frozen peeled bananas
  • 1 cup of frozen strawberries
  • 2/3 cup walnuts (optional)
  • 2/3 cup frozen raspberries, frozen
  • 1/3 cup frozen grapes
  • 1/2 teaspoon of raw honey
  • 1 tbsp cannabis-infused oil
  • 1/4 tsp sea salt
  • 1 tsp hemp protein

Directions:

Place your frozen fruits, soy or almond milk, walnuts, honey, cannabis-infused oil, sea salt and protein into a blender. Add some ice cubes and blend until smooth. Pour into a glass and enjoy!

3) Vegan Spicy Ganja Guacamole

If you’re looking for a great dish to have for a snack or even to share with friends, give this guac a try! It’s packed full of flavor and has all the essentials you look for in cannabis, including terpenes, flavonoids, and phytochemicals. Check out the recipe below.

What You’ll Need:

  • A blender or food processor
  • A serving bowl
  • Tortilla chips

Ingredients:

  • 4 ripe, peeled and pitted avocados
  • 1 large onion (diced)
  • 1/2 cup of chopped green onions
  • 1/2 cup of chopped cherry tomatoes
  • 2 limes (juiced)
  • 1 jalapeno pepper
  • 2 cloves of garlic
  • Sea salt (to taste)
  • 1 ounce of cannabis-infused oil

Directions:

Place all the ingredients in a blender save the salt. Blend the mixture until smooth. Next, add the salt to taste. Combine all the ingredients in a blender (or food processor). Blend until the mixture is nice and smooth. Put the finished guac into a bowl. Enjoy with chips. Refrigerate leftovers to use later.

4) Creamy Cannabis-Infused Potato Soup

If you’re looking for a great lunch idea for a cold day, a hot bowl of soup may be in order. This vegan soup is unbelievably creamy and has hints of good-old-fashioned potatoes and the full-bodied effects of cannabis. Eat this soup on a cool, wintry or autumn day. However, your taste buds will love this even if it’s summer.

What You’ll Need:

  • A large pot
  • A blender
  • A wooden spoon

Ingredients:

  • 3 tablespoons canna-oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 3 pounds peeled and chopped potatoes
  • 1/2 teaspoon dried thyme
  • 3 cups vegetable broth
  • A 15-ounce can of full-fat coconut milk
  • Sea salt, to taste

Directions:

Add a few tablespoons of canna-oil to the pot and heat over medium heat. Next, place the onions and garlic into the pot and sauté until the onions are translucent. Stir with a wooden spoon continuously to ensure the mixture doesn’t burn (turn down the heat if necessary). Add the potatoes, carrots, thyme, and broth.

Cook until the potatoes are tender. Once this occurs, place the mixture into the blender. Blend until the consistency is smooth and there are no lumps. Pour in the coconut milk and blend a little more. Once everything is evenly blended. Add sea salt to taste.

And that’s it! Get out a bowl, a book and then enjoy!

5) Vegan Marijuana-Infused Fettuccine Alfredo

You can cap off your evening (or any time really) with a nice plate of fettuccine. Say arrivederci to your hunger while getting in a hit of cannabis with this easy marijuana-infused recipe. This cheesy tasting (you won’t believe its vegan!) pasta is flavorful and delicious.

What You’ll Need:

  • A cast-iron skillet
  • A colander
  • A stockpot
  • A mixing bowl

Ingredients:

  • Egg-free fettuccine pasta (12 oz)
  • Soy-milk (1 cup)
  • Non-dairy cream cheese (4 oz)
  • Lemon zest (1-2 tsp)
  • Nutritional yeast (3 tbsp)
  • Almonds – sliced and blanched (3 tbsp)- optional
  • Cannabis oil (1-2 tbsp)
  • Chopped fresh parsley (1/2 cup)
  • Garlic – finely chopped (3 cloves)
  • Sea salt and ground black pepper (to taste)
  • 1 cup of cannabis-infused oil

Directions:

  1. Bring water to a boil in the stockpot. Add a little sea salt to the water and prepare the pasta. Once the pasta is done, drain it in a colander and reserve the water.
  2. In a mixing bowl, blend the soy-milk, almonds, non-dairy cream cheese, lemon zest, nutritional yeast, black pepper, and sea salt.
  3. Add the canna-oil to a heated skillet over medium heat. Sauté the chopped garlic until the garlic turns soft. Remove the mixture once it begins to brown.
  4. Add the mixture from the mixing bowl and the sautéed garlic to the skillet and stir. Add 1/2 cup of water from the stockpot and blend. Bring it to a simmer. Cook for 5-10 minutes until the sauce thickens.
  5. Once the sauce thickens, taste it. Add sea salt and black pepper if need be. Once the sauce is to your liking, pour it onto the drained pasta and serve.

Honorary Mention:

We promised you five mouth-watering recipes, but we think we should end this list with an honorable mention. Nothing tops off a great meal more than a scrumptious dessert. In honor of all those with a sweet tooth, this recipe is sure to take the, um, proverbial cake.

Lemon Canna-Oil Cake

What You’ll Need:

  • Mixing Bowls
  • A Whisk
  • A non-stick 9-inch loaf pan
  • Parchment paper
  • Olive oil or coconut oil

Ingredients:

  • 1 cup unsweetened almond milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 3/4 cup raw, unprocessed sugar
  • 1/3 cup canna-oil
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Sugar Glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract (imitation works fine)

*Vegan Buttermilk:

Using a whisk, blend the almond milk and lemon juice and set it aside. For extra lemon flavor, you can also add a bit of lemon zest.

Directions for the cake:

  1. Line the loaf pan with parchment paper and coat the sides and bottom with olive or coconut oil. Preheat your oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, whisk the sugar and canna-oil together until it is a creamy consistency. Next, add in the buttermilk mixture and blend well.
  3. In another bowl, whisk together the flour, baking soda, and salt. Slowly fold in the buttermilk mixture until all the components are evenly blended.
  4. Pour the mixture into the loaf pan and smooth out the top.
  5. Bake until you can prick the cake with a toothpick, and it comes out clean.  This should be about 45 minutes.
  6. Remove from the oven and let it rest for 10 minutes. Remove to a cooling rack and then place onto a baking sheet to cool for another 15-20 minutes.

Directions for the Glaze:

In a bowl, mix together the powdered sugar, lemon juice, and vanilla until smooth. Pour it over the cake once it has completely cooled.

Now that you have an arsenal of good, delicious and infused vegan recipes, you can go forth and slay your hunger. Happy eating!