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"Tea Time in the Vegan Kitchen: A Culinary Journey"

Welcome to vegan tea time, a unique culinary journey where the world of tea meets the vibrant and delicious world of vegan cuisine. In this blog, we'll explore an array of innovative vegan recipes, each beautifully infused with the subtle yet intriguing flavors of different teas. These dishes offer a delightful fusion of plant-based goodness and the aromatic notes of various teas, creating a symphony of flavors and aromas that are comforting and refreshing.

Take A Journey With These Beautifully Tea Infused Vegan Recipes

Green Tea and Quinoa Salad

Get Inspired By These Vegan Tea Time Recipes

Green Tea and Quinoa Salad

This vibrant and nutritious Green Tea and Quinoa Salad combines the earthy flavors of quinoa with the subtle bitterness of green tea. Packed with antioxidants and protein, this salad is healthy and incredibly delicious.


  • 1 cup quinoa, rinsed and cooked

  • Two green tea bags

  • One cucumber, diced

  • One avocado, diced

  • 1/4 cup chopped fresh cilantro

  • Juice of 1 lemon

  • Salt and pepper to taste


  1. Steep the green tea bags in hot water for 5 minutes. Remove the tea bags and let the tea cool.

  2. Combine cooked quinoa, cucumber, avocado, and cilantro in a large bowl.

  3. Pour the cooled green tea over the quinoa mixture.

  4. Squeeze lemon juice over the salad and toss gently to combine.

  5. Season with salt and pepper to taste.

  6. Serve chilled, and enjoy!

More Vegan Favorites Protein-Packed Vegan Oatmeal

Chamomile and Lentil Soup

Chamomile and Lentil Soup

Warm your soul with this comforting Chamomile and Lentil Soup. The delicate flavor of chamomile perfectly complements the hearty lentils, creating a soothing and aromatic soup that's perfect for any occasion.


  • 1 cup dried green or brown lentils, rinsed

  • Two chamomile tea bags

  • One onion, finely chopped

  • Two carrots diced

  • Three cloves garlic, minced

  • 6 cups vegetable broth

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)


  1. In a large pot, sauté onions, carrots, and garlic until they soften.

  2. Add lentils and vegetable broth. Bring to a boil, then reduce heat and let it simmer until lentils are tender (about 20-25 minutes).

  3. Steep chamomile tea bags in the soup for 5 minutes, then remove them.

  4. Season with salt and pepper to taste.

  5. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

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Cauliflower Hibiscus Tea Stir-Fry

Cauliflower Hibiscus Tea Stir-Fry

This Cauliflower Hibiscus Tea Stir-Fry is a colorful and flavorful dish that combines the nutty taste of cauliflower with the tangy and slightly floral notes of hibiscus tea. It's a delightful twist on a classic stir-fry.


  • One medium cauliflower, cut into florets

  • Two hibiscus tea bags

  • One red bell pepper, sliced

  • One yellow bell pepper, sliced

  • One small red onion, thinly sliced

  • Two tablespoons of soy sauce

  • One tablespoon of maple syrup

  • Sesame seeds and green onions for garnish


  1. Steep hibiscus tea bags in 1/2 cup hot water for 10 minutes. Remove the tea bags and reserve the tea.

  2. In a large pan, stir-fry cauliflower florets until they are tender-crisp. Add bell peppers and onion, and continue stir-frying until vegetables are cooked but still vibrant.

  3. Mix hibiscus tea, soy sauce, and maple syrup in a small bowl. Pour the sauce over the stir-fry and toss to coat the vegetables evenly.

  4. Garnish with sesame seeds and chopped green onions.

  5. Serve hot over rice or noodles.


Earl Grey Infused Tofu Skewers

Earl Grey Infused Tofu Skewers

Elevate your tofu experience with these Earl Grey Infused Tofu Skewers. The subtle citrusy notes of Earl Grey tea infuse the tofu with a unique flavor, making these skewers a delightful appetizer or main course option.


  • One block of extra-firm tofu pressed and cut into cubes

  • Two Earl Grey tea bags

  • Two tablespoons of olive oil

  • Two tablespoons of soy sauce

  • One tablespoon of maple syrup

  • One teaspoon of grated fresh ginger

  • Wooden skewers soaked in water


  1. Steep Earl Grey tea bags in 1/2 cup hot water for 5 minutes. Remove the tea bags and let the tea cool.

  2. Mix cooled tea, olive oil, soy sauce, maple syrup, and grated ginger in a bowl to create the marinade.

  3. Thread tofu cubes onto soaked wooden skewers and place them in a shallow dish.

  4. Pour the marinade over the skewers, ensuring the tofu is well coated. Let it marinate for at least 30 minutes.

  5. Grill or bake the skewers until the tofu is golden and slightly crispy on the edges.

  6. Serve hot with your favorite dipping sauce.

More Vegan Favorites Spiced Vegan Scrambled Tofu

Matcha Avocado Toast

Matcha Avocado Toast

Elevate your morning routine with this vibrant and nutritious Matcha Avocado Toast, combining the creamy goodness of avocado with the antioxidant-rich flavors of matcha.


  • Two slices of whole-grain bread

  • One ripe avocado

  • 1 tsp matcha powder

  • 1/2 lemon, juiced

  • Salt and pepper to taste

  • Optional toppings: cherry tomatoes, microgreens, sesame seeds


  1. Mix the ripe avocado in a bowl with matcha powder and lemon juice.

  2. Toast the bread until it's crispy.

  3. Spread the matcha avocado mixture onto the toast.

  4. Season with salt and pepper, and add your favorite toppings for extra flavor and texture.

More Vegan Favorites Vegan Chia Seed Pudding

Rooibos Tea-Infused Pasta

Rooibos Tea-Infused Pasta

This unique pasta dish infuses the earthy, herbal notes of Rooibos tea into your favorite pasta, creating a delightful and aromatic experience.


  • 8 oz pasta of your choice

  • 2 Rooibos tea bags

  • 2 tbsp olive oil

  • Two cloves garlic, minced

  • 1 cup cherry tomatoes, halved

  • 1/2 cup black olives, pitted and sliced

  • Fresh basil leaves for garnish

  • Salt and pepper to taste


  1. Cook the pasta according to the package instructions, and drain.

  2. While the pasta cooks, steep the Rooibos tea bags in 1/2 cup of hot water for 5 minutes.

  3. In a pan, heat olive oil and sauté garlic until fragrant.

  4. Add cherry tomatoes and black olives. Cook for a few minutes until the tomatoes soften.

  5. Remove the tea bags from the Rooibos infusion, then add the tea to the tomato mixture.

  6. Toss the cooked pasta in the Rooibos-infused tomato sauce.

  7. Season with salt and pepper and garnish with fresh basil leaves.

More Vegan Favorites Vegan Breakfast Tacos

Oolong Tea-Infused Stuffed Bell Peppers

Oolong Tea-Infused Stuffed Bell Peppers

These Oolong tea-infused stuffed bell peppers are a unique twist on a classic dish. The tea infuses the peppers with an aromatic, earthy flavor.


  • Four large bell peppers of any color

  • 2 Oolong tea bags

  • 1 cup cooked quinoa

  • 1 cup black beans, drained and rinsed

  • 1 cup corn kernels

  • 1 cup diced tomatoes

  • 1 tsp ground cumin

  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C).

  2. Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.

  3. Steep the Oolong tea bags in 1 cup of hot water for 5 minutes.

  4. Combine cooked quinoa, black beans, corn, diced tomatoes, and ground cumin in a large bowl.

  5. Remove the tea bags from the Oolong tea infusion and add the tea to the quinoa mixture, stirring to combine.

  6. Season with salt and pepper to taste.

  7. Stuff the bell peppers with the mixture and place them in a baking dish. Add a little water to the bottom of the dish.

  8. Cover the dish with foil and bake for 35-40 minutes or until the peppers are tender.

More Vegan Favorites Vegan Protein Smoothie Bowl

Peppermint Tea Chocolate Mousse

Peppermint Tea Chocolate Mousse

Indulge in this delightful and creamy Peppermint Tea Chocolate Mousse, where the refreshing flavor of peppermint tea complements the rich taste of dark chocolate.


  • 2 cups canned coconut milk

  • Four peppermint tea bags

  • 200g dark chocolate, chopped

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • Pinch of salt

  • Fresh mint leaves for garnish


  1. Heat the coconut milk in a saucepan until it's hot but not boiling.

  2. Steep the peppermint tea bags in the coconut milk for about 10 minutes. Remove the tea bags.

  3. Combine the chopped dark chocolate, maple syrup, vanilla extract, and a pinch of salt in a heatproof bowl.

  4. Pour the hot peppermint-infused coconut milk over the chocolate mixture. Let it sit for a minute to melt the chocolate, then stir until smooth.

  5. Pour the mousse into serving glasses or ramekins.

  6. Chill in the refrigerator for at least 3 hours or until the mousse sets.

  7. Garnish with fresh mint leaves before serving.

Enjoy these delicious and unique vegan dishes infused with the flavors of different teas!

Vegan tea time in the kitchen is a truly unique experience. Each of these recipes showcases the versatility of vegan cuisine and the incredible depth of flavors that various teas can bring. Whether you want to impress guests or indulge in a comforting and creative meal, these recipes offer a feast for the senses.

So, brew a pot of your favorite tea, and let's embark on a culinary journey that promises delicious, aromatic adventures in every bite. Your taste buds will thank you for this delightful exploration of tea-infused vegan dishes. Cheers to a world where tea meets tantalizing tastes!

Savory Sojourns Chef | Food Blogger | Restaurant Owner | Affiliate Marketer!

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Savory Sojourns Chef | Food Blogger | Restaurant Owner | Affiliate Marketer!

About the Author:  Savory Sojourns and Delicious Affilates

I am a seasoned food expert with over 20 years of experience as a chef,  a seasoned affiliate marketer, 10 years as a successful restaurant owner, and 5 years as a dedicated food blogger. My journey in the culinary world has been shaped by a passion for flavors, creativity, and innovation. Visit Our facebook page WagonWheelEats And Our facebook Group Kitchen Magic Alliance

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