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A few of our favorite people share their vegan, cannabis-infused recipes.

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4 Vegan Cannabis-infused Recipes for Veganuary

We reached out to a few of our favorite canna-creators for this one! Did you know that the month of January has been dubbed “Veganuary” after a vegan-inspired movement found some major success in the UK? Veganuary started off as an annual event ran by a nonprofit in the UK in 2014 as a challenge to encourage the vegan lifestyle — for the entire month of January, non-vegans adopt a vegan diet.

While there is a website that you can sign up for if you want to get involved officially, you can start off slow and just try out the four cannabis-infused vegan recipes that we feature below. And it doesn’t have to be January for you to do a month-long vegan challenge. You can start whenever you like!

Dee’s Tea by Edible Dee aka The Happy Chef

Photo Credit: Logan Pochatko

Photos by: Logan Pochatko

“Would you like an adventure now or should we have tea first?”
-The Mad Hatter, Alice’s Adventure in Wonderland


PREP : 2 minutes
5 minutes


– 1 1/2 teaspoons loose tea leaves (per 8 oz cup): equal blend of cats claw, mugwort, mandrake, green tea
– 0.35 grams ground psilocybin (1 full micro-dose serving per 8 oz cup)
– 1 tsp of Edible Dee’s cannabis infused Agave
– 8 ounces water
– squeeze of fresh lemon (per 8 oz cup)
– honey to taste (optional; per 8 oz cup)


– 1 1/2 teaspoons loose tea leaves : equal blend of cats claw, mugwort, valerian root
– 0.35 grams ground psilocybin (1 full micro-dose serving per 8 oz cup)
– 1 tsp of Edible Dee’s cannabis infused Agave
– 8 ounces water
– squeeze of fresh lemon (per 8 oz cup)
– honey to taste (optional; per 8 oz cup)


1. Place loose tea leaves into a French Press.
2. Bring 8 ounces of water to just shy of boiling. Pour hot water into the press over the tea leaves.
3. Put the plunger into the top to the water level.
4. Steep for 3-4 minutes.
5. Press plunger down to filter tea being careful not to press tea leaves (it makes it bitter).
6. Pour your filtered tea into a cup. Add honey for a natural sweetener to taste.
7. If wanting to enjoy a second cup within an hour just leave the wet tea leaves in the bottom of the press and re-use them with the same steep time. Many tea drinkers believe the 2nd and 3rd pours off the same leaves yield better flavors, as well as you are having zero waste of the medicinal benefits of the tea leaves, and are not over consuming caffeine. That’s a Win, Win, Win!

Photos by: Logan Pochatko

#HappyFact 1 :

Cats Claw is a powerful herb that has many benefits, mainly used as an aid to arthritis, as well as a large list ranging from Alzheimer disease, Asthma, Chronic Fatigue Syndrome, Diarrhea, Hay fever, Parasites, Shingles, Stomach ulcers, and Swelling (inflammation) in colon, diverticulitis, gastritis, and other conditions. Cat’s claw does have effects on certain medicines one may be taking so be sure to do your research here also precautions and warnings should be taken for those whom are pregnant, breast feeding, auto-immune diseases, leukemia, and low blood pressure. Do your research before consuming cats claw.

#HappyFact 2 :

Mugwort may be used for stomach and intestinal conditions, as a energy boost, irregular periods, scarring, epilepsy, anxiety, constipation, high blood pressure, depression, and other conditions. Be sure to do your own research on mugwort before adding it to a daily regimen.

#HappyFact 3 :

Mandrake, European Mandrake root may be used in the treatment of stomach ulcers, asthma, hay fever, convulsions, arthritis, as well as is used for sedation, reduce pain, and increase interest in sexual activity.

#HappyFact 4 :

Valerian root seems to act like a sedative on our brains and nervous system. Its most common use is for sleep disorders like insomnia, but also for anxiety and psychological stresses.

#HappyFact 5 :

Green Tea; unless your health and body have some kind of adverse reaction, I suggest adding green tea to your daily regimen. It’s loaded with antioxidants that have many health benefits which may include oral health, fat loss, lowering risk of heart disease, reducing inflammation, fights cancer, and it’s also been said that including improved brain function that it also protects the brain as you age. Basically, if you want to feel better, lose weight, and lower your risk of chronic diseases, you may consider adding green tea as a habitual staple in your life.

Book Cover by: Pretty Done


The Happy Chef’s guide to cooking with psychedelics – this cookbook is all plant-based recipes. It’s a vegan psychedelic cookbook that is labeled as an Autobiographical Interactive Psychedelic Cookbook (as it is also a coloring book). Delic Dishes is available on Edible Dee’s shop where she also sells a variety of cannabis and psychedelic merch.

A message from Dee:

Welcome to me, Dee, “spilling the tea” on tea! Jokes aside, I look forward to waking up so that I can have my tea. I used to be a coffee drinker and a pretty heavy one, a bit too heavy. Working in a lab all day with a free coffee machine I would put a lot of the blame there to why coffee was then my preference. I just enjoyed the taste so much, and with all the hours I would put in in the lab, I needed the caffeine. It wasn’t until I started feeling something a little concerning in my chest. My heart would feel like it was racing, beating out of my chest, with such a pain that (at times) I’d find myself gripping my chest, kneeling downwards till it stopped. Then I did the math on how much coffee I had been consuming, it was well over 12 cups a day! I was for certain consuming too much caffeine. So I cold turkey, quit my coffee fix, and started looking into a healthier alternative, dissecting why I was consuming so much.

Other than the addictive compounds of caffeine, I found that the taste as well as drinking something hot were other added addictive qualities, it was just soothing to me all the way around. So in trying to compliment those feelings, I began my switch over to tea. Already, being the herbalist that I am, the switch over was easy! The taste factors were a peace of cake and I found there to be way more options on my loose leaf blends that would able me to switch up my pallet here and there, as well as providing soothing night time combinations that would aid in my sleep. The first recipe I will share with you is one of my top faves as it provides relief in a number of areas that I needed that coffee helped zero with. First, lets go over the hot tea recipe as well as the benefits of drinking hot water.

Drinking hot water has a list of benefits to the body of replenishing fluids, relieving congestion, improving digestion, as well as making you feel more relaxed. Most holistic health experts, and practitioners, drink hot water first thing in the morning as well as at night before bed for optimal health benefits. The hot water should not be hot enough to scald your tongue and taste buds, however keeping the temperature between 120-140 degrees F, and adding a twist of lemon for a vitamin C boost will put you on the way to better overall health.

Here is a list of top ten benefits of drinking hot water.

1. Keeps You Hydrated : The most common recommendation of drinking water from health authorities is that an adult should consume eight 8-ounce glasses (about 2 liters or a (half gallon (64 ounces)) of water per day. Drinking hot water is no different than drinking ice water as well as room temperature in keeping you hydrated, so starting and ending your day with a serving of hot water will get you to that target of being adequately hydrated.

2. Improves Digestion : Drinking hot water activates and soothes the digestive tract. Water is the lubricant that keeps your body hydrated and digestion going. With water moving through your stomach and intestines, or digestive organs are better hydrates allowing them to better eliminate waste.

3. Relieves Constipation : Prevention is better than a cure, so drinking hot water regularly helps keep you, well… regular. Consuming hot water allows your intestines to contract which helps old waste trapped in your body able to pass.

4. Relieves Nasal Congestion : Hot water creates steam. Inhaling deeply these gentle vapors while holding your cup of hot water can loosen clogged sinuses and also relieve a sinus headache.

5. Calms Central Nervous System : When our nervous system is calmed and lubricated it is primed for healthy and controlled reactions, causing fewer aches and pains, as well as lowering ones anxiety throughout the day. A person whom suffers from arthritis (like myself) may get extra benefits from drinking hot water to calm their nervous system.

6. Decreases Stress Levels : Since drinking hot water calms the nervous system, lowering ones anxiety, stress levels may then be decreased.

7. Improves Circulation : Affecting everything from your blood pressure to risk in cardiovascular disease is a healthy blood flow. Taking a hot bath helps circulate your organs, your arteries and veins, to expand and carry blood throughout your body more effectively. Drinking hot water causes the similar effect internally.

8. Weight Loss : As we learned earlier on consuming hot water helps your intestines to contract to remove trapped waste products that are bloating your body, hot water aids in getting rid of “water weight”. It wakes up your body’s temperature control system. As our bodies adjust to the warm water we are consuming, it brings are internal temperature down which activates our metabolism.

9. Reduces Toxins : Both drinking hot water as well as taking a hot bath, temporarily begins to raise your body’s internal temperature, which activates your body’s endocrine system causing you to sweat. Sweating is an essential part of how our bodies get rid of toxins and irritants that we’re exposed to in our environment.

10. Relieves Symptoms of Achalasia & Dysphagia : There is a condition that some people have, called Achalasia, which is when your esophagus has difficulties moving food down to your stomach. People with achalasia, or eosinophilic esophagitis, have difficulties swallowing as well as at times, the food will get “stuck”, or Dysphagia, in their esophagus instead of moving to the stomach. Drinking hot water might be very helpful to ones suffering these conditions.

Pay attention to the temperature of the water you are consuming, because while drinking hot water has many benefits, drinking it too hot has risks. Drinking water that is too hot, say 150°F (65°C) or more, can actually damage the tissue in your esophagus, burn your tastebuds and scald your tongue. So, pay attention to the temperature of your water before consuming.

“If it’s Not of this earth, than it’s Not of your worth. Eating a plant-base diet is the fastest way to fast pace healing and overall wellness.” – Edible Dee

Birth name Danielle Russell, friends and colleagues call her Dee. Dee has been making edibles or medicinal edibles with cannabis from 2006 to present. In 2014 she published her first cannabis cookbook, The Happy Chef THC, in collaboration with hip-hop artist, patient and cannabis activist B-Real of Cypress Hill including his album “The Prescription” as well as an unreleased track as a free download. The year of 2015 was the year of legalization for medical marijuana in the state of Nevada. Dee was the Executive Chef opening the first licensed MMJ Production Kitchen in the state of Nevada located in the fabulous city of Las Vegas. In 2016, Dee partnered with a Medical Cannabis Research company, worked in research, designing their production kitchen at their headquarters in Las Vegas as well as formulated their medical product lines.

Dee presently works as a Cannabis Consultant helping other brands, states and countries design their production kitchens, licensing her recipes, brand development, formulations, compliance and more. She helps spread awareness to the healing benefits of cannabis through her appearances on many advocate speaking panels as a keynote speaker and expert in her field.

Her features include those of Forbes, Bloomberg, PR NewsWire, Benzinga, Yahoo Finance, Hightimes, and others as well as her work in television on shows such as NETFLIX original series Cooking on High. She uses her platforms to educate those on the science behind the cannabis plant, edibles, proper dosing, patient referrals, choosing and making your medicine. If that isn’t enough, Dee, as well, does a Live Cooking Class, The Happy Chef cannabis cooking series, in her home city of Las Vegas as well as takes her class on the road to other states and countries around the globe.

You can follow her on Instagram, Twitter, Facebook, TikTok, Pinterest, Patreon, OnlyFans, and YouTube.

Infused Charred Broccolini with Peruvian Tapenade + Bread Crumbs by Andrés Alulema


– 1 bunch broccolini about 8oz


– 1/2 cup pitted Peruvian purple botija olives diced (or kalamata)
– 1 zest and juice of small meyer lemon
– 1 Tbsp huatacay paste (If you can’t find it, just double the fresh mint)
– 1 Tbsp mint chopped finely
– 1 large garlic clove, minced
– 2 tsp ají panca paste or harissa paste
– 2 Tbsp of @getpotli Extra Virgin Olive Oil (40mg THCa)*

*if you don’t have access to Potli, you can use any peppery olive oil, and a tincture. I like Proof Wellness’ high THC
tincture for food because you don’t have to add too much of it to compete with flavors.

Bread Crumbs:

– 1/4 cup bread crumbs
– 1 Tbsp olive oil
– 1 tsp salt


First make your tapenade. I like to hand chop everything by hand cuz I like mine extra chunky (and low key less dishes) but you can totally use a food processor. Start with the garlic, pulse it until it’s minced, then add everything else except the lemon zest and mint. Buzz until it’s as chunky or thick as you like it. Once it comes together, transfer to a jar and stir in the mint and lemon zest. This will keep for at least a week so it’s a good thing to make in bulk and have on hand for snacks.

I like to treat my broccolini like I treat asparagus, so I usually use a potato peeler to shave off the outer woodier layer of the bottom inch to inch and a half of the stalk. Heat a couple tablespoons of neutral oil (I use avocado) in a 10”-12” heavy bottom or carbon steel pan. Once shimmering but not smoking introduce the broccolini, season with salt and pepper, and leave untouched until slightly charred about 2 mins per side. Rotate periodically, and on your last turn, lower the heat, add a tablespoon of your tapenade, toss and cover for a couple of minutes to allow the steam to finish the cooking for you.

In a small pan, place your bread crumbs, olive oil, and salt, toss periodically until crispy and golden brown 5 mins tops.

Arrange your broccolini on a platter, top with as much tapenade as you’d like and sprinkle the crispy toasted breadcrumbs over the whole thing. I like to have this with a squeeze of charred lemon, as a side dish or with some toasted crusty bread and a good Syrah for dinner.

A message from Andrés:

My Veganism: Some time ago, I eliminated animal flesh and most dairy from my diet, for ethical and health reasons. So leaning into full vegan in late 2018 felt like a natural progression (also, I heard Beyoncé was doing it so….) When I told friends, the most common reaction was “oh that’s really hard.” I found that super funny because these conversations would usually happen over a shared plate of french fries or chips and salsa. There is so much out there that’s unintentionally vegan!! Eventually though, I found that, outside of asian cuisine, plant based options even in San Francisco are very very white. So Micuna was born to fill the need for something latinx inspired that was more inventive than the same old veggie tacos.

On Cannabis: When I was in college, I smoked hella weed. It didn’t become an ingredient in anything other than a joint until around the time I went plant based. I largely attribute that evolution to working with Big Bad Wolf, a local cannabis chef. Through her and her community I experienced cannabis differently. Suddenly I had the vocabulary and understanding of cannabis as plant medicine. I struggled with depression and anxiety most of my adult life. Cannabis became a way to help manage that. I focused especially on edibles because they helped me explore dosing. 1-3mg to stay productive, 4-7mg to chill, 8+ and I’m in space!!

My name is Andres Alulema. I’m the chef creator of Micuna. I’m an Ecuadorian immigrant raised in Los Angeles, currently residing in San Francisco. I like to think of myself as almost stereotypically California; an undocuqueer, low key crunchy, low key boujiee (though i’ll never admit it) high key stoner hippie? haha Anyway, I started Micuna as a supper club in hopes of bringing my point of view into the plant based world. Three short years later, that project has grown into something larger than myself. In 2020 my team and I introduced Micuna Community, a program that allowed us to build a community fund into our pricing with 10% of all profits going to causes like undocufund, BLM, food sovereignty, and food justice. At the heart Micuna is a commitment to sustainability, not just the positive impact of a plant based diet, but long term community and worker driven practices.

Potato Head Blues by Warren Bobrow

You know those mornings when getting out of bed is as foreign an idea as wearing a Speedo in January? It’s so much warmer under the blankets, so you hit the snooze button a few times—and before you know it, you’ve overslept. (Again.) Well, think of this drink as a potable fleece blanket. It’s a mezcal-spiked cup of joe that’s been given physic in the form of medicated agave syrup. If I were you, I’d do my medicating with a cannabis tincture that’s been made with a sophisticated Indica strain called White Rhino. Its terpenes mimic the aromas of scorched earth and charred firewood, followed by bursts of saline, wet stones, and glycerin, and they’re best buddies with both smoky, lush mezcal and strong coffee.


– 1 tsp instant espresso powder
– 6 ounces (180 ml) hot water, or to taste
– 1 ounce (30 ml) quality mezcal
– 1/2 ounce (15 ml) agave syrup, infused with no more than 10ml of your favorite cannabis tincture.


Preheat a mug by filling it with boiling water and setting it aside for a couple minutes, then pour out the water. Add the espresso powder, and top with fresh hot water to taste. Add the mezcal to “correct” the coffee, then mix in the medicated agave syrup. Serve immediately.

A message from Warren:

Great cannabis infused vegan cocktails and mocktails only need to be well balanced and simple to make to be memorable.

Warren Bobrow, the Cocktail Whisperer, is the multi-published author of six books. Apothecary Cocktails: Restorative Drinks from Yesterday and Today, Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations and his celebrated, 2017 release, The Craft Cocktail Compendium. He also has an edition of Apothecary Cocktails translated into French for the European market. Bobrow led a panel on Cannabis Cocktails for Park Street University at the Berlin Bar Convent in Germany.

Raw Cannabis Spiked Salsa by Veronica Castillo


– 3 tomatoes
– 1/4 medium onion
– 1/4 medium green pepper
– 2 pinches of chopped cilantro
– 2 grams of raw- chopped Cannabis (can use hemp/cbd flower)
– 1/2 lemon
– Salt

Make it:

– Chop tomatoes and add to bowl
– Chop pepper and add to bowl
– Chop onion and add to bowl
– Squeeze lemon
– Salt to taste and mix
– Add cilantro
– Add Cannabis
– Mix it up
– Enjoy!

You shouldn’t need more salt but if you find that you do- add a little more.

A message from Veronica:

Consuming a vegan diet and medicating with Cannabis is important for a multitude of reasons: starting with self, extending to lives of animals, and ending with saving planet earth. Cannabis not only heals the human body, mind, and soul; it can also create a housing, clothing, and more.

And we can’t just smoke plants- we have to eat them. More fruits and veggies is how we survive and keep illness away. We all deserve a cleaner, greener, and healed body and world to live in. Veganism and cannabis are the fastest ways there in my opinion.

vegan cannabis

Veronica Castillo is a writer from Miami, with a pre-Cannabis background in insurance and human resources. Currently, she is a resident of the road exploring all thing’s cannabis/ hemp and psychedelics in the United States and soon- abroad. You can follow her journey on IG @vee_traveling_veg_canna_writer.

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