This recipe for vegan brownies is absolutely indulgent! The perfect little treat to save for your next cheat day or to bring to a potluck. Ingredients Vegan Brownies 1/2 cup non-dairy butter 1/2 cup granulated sugar 2 Tbsp flaxseed meal + 5 Tbsp water, combined …
Ingredients 2 cucumbers, diced ½ c. red cabbage, chopped ¼ c. parsley, chopped ½ red onion, diced ½ c. chickpeas 2 tsp. Olive oil 1 tbsp. Thaini 1 tbsp. Lemon juice ½ tbsp. Balsamic vinegar 1 tsp. Salt 1 tsp. Black pepper Directions Prepare vegetables …
Stay warm and healthy during the Winter season with this potato & lentil soup. This recipe is also packed with vegetables to really pump up the nutrition.
This recipe serves 4-6 people and leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to a month!
2 Tbsp olive or vegetable oil
2 cloves garlic, minced
1 large yellow onion, diced
4 large carrots, diced
1 bag frozen peas
4 stalks celery, small chop
1/4 tsp sea salt and black pepper
1 can (15 oz.) diced or smashed tomatoes
3 cups yellow or red baby potatoes, cubed
4 cups vegetable broth
2-3 sprigs fresh rosemary or thyme
1 cup uncooked green or brown lentils, rinsed and drained
2 cups chopped sturdy greens (kale or collard greens)
Optional, serve with rice or bread
Heat a large pot over medium heat. Once hot, add oil, garlic, onion, carrots, and celery. Season with a bit of salt and pepper and stir.
Sauté for 4-5 minutes or until slightly tender and golden brown, turn the heat down if it’s cooking too quickly
Next, add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
Then add the vegetable broth and rosemary or thyme and increase heat to medium-high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
Finally, add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for an earthy flavor.
Enjoy as-is or serve with rice or a side of bread or garnish with fresh parsley.
Store leftovers covered in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.
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Serves: 2-3 Prep time: 10 minutes Cook time: 15 minutes Ingredients 2 packs instant ramen 1/2 yellow onion, diced 1/2 red bell pepper, sliced 1 c. bok choy, chopped 1/2 c. broccoli, chopped 2 garlic cloves, minced 1 carrot, thinly sliced 1 quart vegetable stock …
Ingredients 3 c cauliflower, chopped 1 Tbsp olive oil 1 tsp curry powder ½ tsp turmeric powder ½ tsp garlic powder 1 Tbsp apple cider vinegar 1 tsp salt & black pepper 1 c. uncooked quinoa 1 c. chopped kale ½ cucumber, diced ¼ c …
Serves: 1 Prep time: 5 minutes
Ingredients
1/2 c. old-fashioned oats*
1/2 c. non-dairy milk
1/2 tsp pure maple syrup or honey
1/4 tsp pure vanilla extract
For serving, optional: fresh fruit, sliced or slivered almonds, other nuts or nut butter, etc.
**Substitute for gluten-free oats if desired
Directions
Wake up to a heart-healthy and rich breakfast with this recipe for overnight oats so that you can start your day off full of energy!
This recipe for Hearty Banana Bread is vegan-friendly and a healthy way to get your sweet tooth satiated without sacrifice! Ingredients Hearty Banana Bread 1 Tbsp ground flaxseed + 2.5 Tbsp water, combined 3 medium ripe bananas 1/4 heaping cup almond butter or peanut butter …
Ingredients 2 Tbsp olive oil ½ yellow onion, diced 3 cloves garlic, minced 1/2 red pepper, diced 1 1/2 tsp cumin 1 tsp chili powder 1 1/2 cups spicy salsa 4 cups vegetable stock 1 Tbsp brown sugar or maple syrup (to taste) 2 15-ounce …
Roasted Butternut Squash soup is perfect for the Fall or Winter. This recipe is easy to follow and vegan-friendly. Substitute gluten free crackers or bread to share this dish with anyone!
Food processor or immersion blender, serrated knife, baking sheet, peeler
1 large butternut squash
Olive oil
Salt, pepper
Optional: thai chili pepper, lime juice, cilantro, baguettes
Begin by preheating the oven to 400ºF
Peel the outside of the squash and discard the skin. Cut the top of the squash off and then cut in half. Remove the seeds from the core. Cut the squash in large cubes. Place the cubes on the baking tray, lightly coat with olive oil, salt, and pepper.
Bake in the oven for 25-40 minutes, rotating halfway through. Prick with a fork to ensure the squash is soft and tender.
Once baked, let cool for 10 minutes. After, add the squash to a large stovetop pot or a food processor and blend until creamy and smooth. Transfer to a stovetop pot and set heat to low. Adjust flavor with more salt and pepper as desired. Stir and simmer for 5 minutes.
Alternatively, you may add ¼ c. coconut milk, 2 tsp. Lime juice, ¼ tsp Thai chili flakes, 1 tbsp minced cilantro, or green onions for another flavor profile.
Serve with homemade sourdough or crackers and enjoy.
Store leftovers in the fridge for up to 4 days or freeze for 1-2 weeks.
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Serves: 3-4 Prep time: 15 minutes Cook time: 30-35 minutes Ingredients 1 c. uncooked rice & 2 c. water 1/2 large yellow onion, diced 1 red bell pepper, diced 1 carrot, diced 1 c. broccoli, chopped 1 zucchini, diced 1 c. bok choy or kale, …