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Best Vegan Hummus Ever (super creamy!)

by 35 Comments

If you’re tired of searching for the perfect store-bought hummus, look no further. This Best Vegan Hummus Ever is the answer to your problems. This homemade, creamy, delicious hummus comes together in just 10 minutes and is truly better than anything store-bought. If you love homemade dips and sauces, then next up try my Creamy Vegan Spinach Artichoke Dip and Authentic 5-Minute Guacamole. Or, my Roasted Vegetable Orzo Salad with Hummus Dressing would be a perfect way to use this homemade hummus!

a white bowl filled with vegan hummus topped with chickpeas, paprika, and olive oil. there is a white hand in the right of the photo holding a piece of pita bread dipped into the hummus.

Why I Love This Recipe

  • Ultra Creamy: There’s a secret ingredient in this homemade hummus to make it extra creamy and rich.
  • Better Than Store-Bought: You can make your own hummus at home for way cheaper and with better-for-you ingredients.
  • Vegan: This plant-based dip is made from a base of chickpeas so it’s high in protein and fiber and is 100% dairy-free.

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Notes on Ingredients

  • Chickpeas: Chickpeas, also known as garbanzo beans, are the base for traditional hummus. Be sure to drain and rinse them thoroughly. You don’t have to peel the “skins” off, but it will make for an even creamier hummus if you do!
  • Garlic: This recipe uses fresh minced garlic, approximately 1 clove, but garlic powder would work as well. 
  • Tahini: Tahini adds creaminess and richness to the dip without needing oil. 
  • Ice Cubes: The secret ingredient in this recipe! A couple ice cubes is what turns this homemade hummus into better-than-store-bought quality.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Best Vegan Hummus Ever?

  1. Blend all ingredients together in a food processor except ice cubes until smooth.
  2. Scrape down the sides and now add the ice cubes. Blend for 1-2 minutes until totally smooth.
  3. Top with any toppings you like!
  4. Serve and enjoy!
Ingredients laid out on a marble counter to make vegan hummus including: three lemons, tahini, and a can of chickpeas.
  1. Step 1: First, add chickpeas, tahini, lemon juice, garlic and salt to a food processor. Blend until creamy. Scrape down the sides, add ice cubes, and blend again.
A white bowl filled with hummus and pieces of pita on the side. Plus a white hand coming in from the right side dipping a carrot in the hummus.
  1. Step 2: Then, transfer to a bowl and top with olive oil, paprika, and chickpeas for garnish. Serve and enjoy!

Commonly Asked Questions

Can I use another kind of bean besides chickpeas in hummus?

White beans would work well, but chickpeas are what’s typical in traditional hummus.

If I don’t have a food processor, can I use a blender to make hummus?

You can try, but hummus blends best and is the most creamy with a food processor.

What can I serve with hummus?

I love to serve this hummus with raw vegetables, roasted vegetables, or use it in salad dressing! If you need more recipe inspiration, my new cookbook, Life Changing Salads, has plenty of salads that would be delicious topped with a scoop of hummus.

Do I need to rinse the chickpeas when making hummus?

Yes, drain and thoroughly rinse the chickpeas before using which will help prevent any gas or bloating caused by the chickpeas.

“This is the BEST hummus recipe I have tried!! Love the secret ingredient. It really does make it so creamy and delicious!”

– Allison

A close up of the vegan hummus in a white bowl.

Extra Helpful Tips

  • Store in the refrigerator for up to 5 days.
  • Make a double batch to have plenty for the week for snacks, kid’s lunches, and to serve along with dinner.
  • Drain and rinse your chickpeas before using to help prevent gas or bloating.
  • Once finished, drizzle hummus with extra virgin olive oil and sprinkle smoked paprika overtop for garnish.

More Dips & Snacks

If you tried this Best Vegan Hummus Ever or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white bowl of hummus with two small bowls beside it with pita and cucumber, carrot, and bell pepper.
Print Recipe
5 from 10 votes

Best Vegan Hummus Ever

If you’re tired of searching for the perfect store-bought hummus, look no further. This Best Vegan Hummus Ever is the answer to your problems. This homemade, creamy, delicious hummus comes together in just 10 minutes and is truly better than anything store-bought.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mediterranean
Diet: Vegan
Servings: 6
Calories: 83kcal
Author: Danielle Brown
Cost: $3

Equipment

Ingredients

  • 1 can chickpeas 15 oz, drained and rinsed
  • ⅓ cup tahini
  • 5 tablespoon lemon juice
  • 1 ½ teaspoon garlic minced
  • 1 teaspoon salt
  • 5 ice cubes
  • smoked paprika for garnish
  • olive oil for garnish
  • chickpeas for garnish

Instructions

  • Blend all ingredients together (except ice cubes) in a food processor until smooth.
  • Scrape down the sides and now add the ice cubes. Blend for 1-2 more minutes until totally smooth.
  • Top with any toppings you like!
  • Serve and enjoy!

Notes

Store in the refrigerator for up to 5 days.
Make a double batch to have plenty for the week for snacks, kid’s lunches, and to serve along with dinner.
Drain and rinse your chickpeas before using to help prevent gas or bloating.
Once finished, drizzle hummus with extra virgin olive oil and sprinkle smoked paprika overtop for garnish.

Nutrition

Calories: 83kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 78mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

Creamy Ranch Vegan Pasta Salad

by 18 Comments

If you need a new pasta salad recipe, you have to make Creamy Ranch Vegan Pasta Salad. This dish is filled with fiber, nutrient-dense veggies like tomatoes and celery, and chickpeas for extra protein. The homemade hempseed ranch dressing takes this salad to another level. If you love pasta salad, try Vegan Tuna Pasta Salad and Holiday Tortellini Pasta Salad next! For more ranch recipes, make Vegan Buffalo Tofu Poppers with Homemade Ranch next.

Close up of the creamy ranch Vegan Pasta Salad in a large white serving bowl.

Why I Love This Recipe

  • Meal Prep Friendly: Pasta salad is hearty and holds up super well. It makes for the best meal prep.
  • Homemade Dressing: The homemade dairy-free hemp seed ranch dressing is next level delicious. Make a double batch of it and use it all week long on salads and such.
  • Veggie Filled: I absolutely love pasta salad because you can pack it full with veggies. Use whatever you have on hand!

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Notes on Ingredients

A wooden cutting board filled with chopped celery and chopped tomatoes. Beside the cutting board is a small bowl filled with chickpeas and a small package of celery.
  • Pasta: Any shape works but I like a short noodle best for pasta salad like fusilli or rotini. Use gluten-free pasta to make this salad gluten-free friendly.
  • Chickpeas: Drain and rinse the chickpeas well before mixing in. You can substitute another bean like adzuki, white beans, or pinto beans if that’s what you prefer.
  • Tomatoes: Cherry tomatoes work best in this salad because they are bursting with flavor but don’t make the salad soggy. If you don’t have cherry tomatoes, you could substitute another kind of tomato, finely chopped bell pepper, or sun-dried tomatoes.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Creamy Ranch Vegan Pasta Salad?

  1. Cook your pasta.
  2. Prep the veggies – chop the celery, halve the cherry tomatoes and chop the fresh dill. Rinse and drain the chickpeas.
  3. Make the hemp seed ranch by blending all the ingredients in a high-speed blender until smooth.
  4. Strain the pasta and add into a large mixing bowl. Toss with the dressing, veggies and chickpeas. Garnish with fresh dill.
  5. Serve and enjoy!
A wood cutting board filled with chopped tomatoes on one half and chopped celery on the other half.
  1. Step 1: First, cook the pasta and chop the veggies (celery, tomatoes, and fresh dill). Then, make the hemp seed ranch by blending everything together.
A silver bowl filled with fusilli noodles, chopped celery, chickpeas, chopped tomatoes, and creamy vegan ranch dressing in the center.
  1. Step 2: Add the strained pasta to a large mixing bowl along with veggies and dressing. Mix well to combine and garnish with fresh dill!

Commonly Asked Questions

How many days can I store the Creamy Ranch Vegan Pasta Salad in the fridge to eat as leftovers?

Store this pasta salad in the fridge in an airtight container for up to 4 days. No need to reheat as this salad is meant to be eaten cold. 

What kind of pasta noodle is best for pasta salad?

I recommend shorter noodles for this recipe like fusilli, bow tie, or penne. Feel free to use a gluten-free pasta noodle if needed.

Is there a substitute for hemp seeds in homemade hemp seed ranch dressing? 

Try pine nuts, cashews, or blanched almonds instead. Or make my creamy yogurt dressing instead!

What other veggies can I add to Creamy Ranch Vegan Pasta Salad?

I love adding finely diced cucumbers or bell peppers. Really anything you enjoy! Olives would be delicious too. For another veggie-filled pasta salad, try my Vegan Tuna Pasta Salad or Vegan Greek Pasta Salad.

“I just made this tonight and WOW! Your photo looked good, but this is out of this world! It’s now in my regular summer rotation. So easy too!”

– Jill

In the background is a large bowl filled with creamy ranch vegan pasta salad. In the center of the image is a silver spoon holding a large bite of creamy ranch vegan pasta salad on it.

Extra Helpful Tips

  • Use gluten-free noodles to make this pasta salad gluten-free.
  • Careful not to overcook the noodles. Al dente pasta works best for pasta salad so stop cooking the noodles at 1-2 minutes less than the duration the box says to.
  • Make a double batch of the hemp seed ranch dressing and use it for dipping veggies, salad dressing, or more pasta throughout the week.
  • Be sure to drain and rinse the chickpeas well to help prevent gas or bloat.
  • Serve this salad with a side of crispy air-fried tofu nuggets.
  • Store leftover pasta salad in the fridge in an airtight container for up to 4 days. No need to reheat as this salad is meant to be eaten cold.

More Pasta Salads

If you tried this Creamy Ranch Vegan Pasta Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white bowl filled with creamy ranch vegan pasta salad with a silver spoon sticking out of the bowl.
Print Recipe
5 from 9 votes

Creamy Ranch Vegan Pasta Salad

Elevate your pasta salad with this fresh, flavorful, creamy ranch pasta salad. Made in 20 minutes and makes for great meal prep!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Entree, Lunch
Cuisine: American, barbecue
Diet: Vegan
Servings: 4
Calories: 474kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 8 oz pasta of choice I used whole wheat rotini
  • 1.5 cups cherry tomatoes halved
  • 1.5 cups celery chopped
  • 1 15 oz can chickpeas rinsed and drained
  • 2 tablespoon fresh dill chopped

Hemp Seed Ranch

  • ½ cup hemp seeds
  • ¾ cup water
  • juice from 1 lemon
  • 1 teaspoon garlic powder
  • 2 teaspoon dried dill
  • 1 teaspoon salt

Instructions

  • Cook your pasta.
  • Prep the veggies – chop the celery, halve the cherry tomatoes and chop the fresh dill. Rinse and drain the chickpeas.
  • Make the hemp seed ranch by blending all the ingredients in a high-speed blender until smooth.
  • Strain the pasta and add into a large mixing bowl. Toss with the dressing, veggies and chickpeas. Garnish with fresh dill.
  • Serve and enjoy!

Notes

Use gluten-free noodles to make this pasta salad gluten-free.
Careful not to overcook the noodles. Al dente pasta works best for pasta salad so stop cooking the noodles at 1-2 minutes less than the duration the box says to.
Make a double batch of the hemp seed ranch dressing and use it for dipping veggies, salad dressing, or more pasta throughout the week.
Be sure to drain and rinse the chickpeas well to help prevent gas or bloat.

Nutrition

Calories: 474kcal | Carbohydrates: 64g | Protein: 23g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Sodium: 940mg | Potassium: 537mg | Fiber: 9g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 6mg

This post is sponsored by Josie’s Organics. I am so honored to partner with such an amazing organic produce company.

Vegan Apple Dessert Nachos

by 2 Comments

Would you believe me if I told you there’s such a thing as dessert nachos? Let me introduce you to Vegan Apple Dessert Nachos. They are sweet, a little salty, beyond delicious, and best of all, healthy. If you’re looking for more healthy desserts, check out Vegan Gluten-Free Carrot Cake Muffins, Tahini Blondies, and Healthy Homemade Twix next.

A white plate with apple dessert nachos on it topped with drizzled peanut butter and chocolate.

Why I Love This Recipe

  • High Fiber: With apples as the base, this dessert packs in the fiber!
  • Simple: This easy but delicious dessert is ready in just 10 minutes.
  • Diet Friendly: This recipe can easily be made nut-free, and is naturally dairy-free, gluten-free, soy-free, and plant-based.

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Notes on Ingredients

  • Apple: I used a honey crisp apple but any similar variety is fine!
  • Dates: Medjool dates work best in this date caramel, but another variety should work fine (deglect noor for example). Use leftover dates and make Copycat Girl Scout Samoas next!
  • Peanut butter: Can substitute for any nut or seed butter.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Apple Dessert Nachos?

  1. Chop up your apple in thin slices and arrange on a plate.
  2. Drizzle peanut butter over top.
  3. Make date caramel in a food processor.
  4. Drizzle date caramel over top.
  5. Melt chocolate and drizzle on top.
  6. Sprinkle cinnamon and extra chocolate chips (optional). Enjoy!
A wooden cutting board with a knife on it and sliced apples.
  1. Step 1: First, chop up apple.
A white plate with apple slices arranged in a flat layer on it.
  1. Step 2: Then, arrange the apple slices on a plate.
A white plate with apple slices arranged in a flat layer with a drizzle of peanut butter on top.
  1. Step 3: Drizzle with peanut butter.
A white plate with apples drizzled with peanut butter on it, and a container of dates.
  1. Step 4: Next, make the date caramel in a food processor and add a drizzle over top.
A white plate with sliced apples on it drizzled with peanut butter, chocolate, date caramel, and a small bowl of melted chocolate with a bag of chocolate chips beside it.
  1. Step 5: Melt the chocolate and add the chocolate drizzle.
A white plate with apple dessert nachos on it topped with drizzled peanut butter, chocolate, and chocolate chips.
  1. Step 6: Finally, top with sea salt and chocolate chips. Enjoy!

Commonly Asked Questions

Can I make Vegan Apple Dessert Nachos nut-free?

Yes! Substitute the peanut butter with sun butter and be sure to use an allergen-friendly chocolate chip.

What kind of apples work best for baking?

You can use any kind of apples. I like something with extra crunch for these so I used honey crisp.

How can I use leftover date caramel?

Date caramel will last in the fridge for up to a week after making. You can use it on a dip for apples, mixed into yogurt bowls, on top of ice cream. Swirl it into my Vegan Peanut Butter Ice cream.

“Your vegan apple nachos are so delicious that I could eat them daily! All your recipes are delicious!!”

– Jan

A white plate with apple dessert nachos on it topped with drizzled peanut butter, chocolate, and chocolate chips.

Extra Helpful Tips

  • Other topping ideas are: almond butter, chopped pecans, crushed pretzels, cacao nibs, and peanuts.
  • This recipe likely won’t use all of the date caramel. Store leftovers in the fridge.
  • Want to reduce the sugar? Use a low or no sugar chocolate chip or omit the chocolate drizzle entirely.
  • If the peanut butter is too thick to drizzle, add it to a bag then cut the tip to manually drizzle on.

More Healthy Desserts

If you tried these Vegan Apple Dessert Nachos or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white plate with apple dessert nachos on it topped with drizzled peanut butter and chocolate.
Print Recipe
5 from 2 votes

Vegan Apple Dessert Nachos

This healthy, 10-minute dessert is going to be your new favorite way to eat apples!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Snack
Servings: 1
Calories: 1342kcal
Author: Danielle Brown
Cost: $5

Equipment

Ingredients

  • 1 large apple honey crisp or similar
  • 1 tablespoon peanut butter runny
  • ½ cup dark chocolate chips plus extra for topping
  • 10 medjool dates pitted
  • ½ cup water
  • ⅛ cinnamon
  • sea salt

Instructions

  • Slice apples and spread an even layer on a plate.
  • Drizzle peanut butter on top.
  • Make date caramel by adding pitted dates and water into blender or food processor. Blend until completely smooth, adding more water by the tablespoon if it's too thick. You want it to be pourable but not watery. Drizzle date caramel on top.
  • Melt chocolate chips in a bowl in the microwave for 30-second increments, stirring as you go, until completely melted. Drizzle chocolate over top.
  • Sprinkle on cinnamon, sea salt, and a few extra dark chocolate chips!
  • Serve and enjoy!

Notes

Other topping ideas are almond butter, chopped pecans, crushed pretzels, cacao nibs, and peanuts.
Store date caramel leftovers in the fridge.
Want to reduce the sugar? Use a low or no sugar chocolate chip or omit the chocolate drizzle entirely.
If the peanut butter is too thick to drizzle, add it to a bag then cut the tip to manually drizzle on.
Nutrition facts are for the entire batch of date caramel, which you will not use all of for this recipe. Keep that in mind!

Nutrition

Calories: 1342kcal | Carbohydrates: 260g | Protein: 16g | Fat: 37g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 175mg | Potassium: 2527mg | Fiber: 25g | Sugar: 211g | Vitamin A: 466IU | Vitamin C: 9mg | Calcium: 453mg | Iron: 4mg

One Pot Vegan Italian Pasta (oil-free)

by 12 Comments

Hello pasta lovers,

One Pot Vegan Italian Pasta is going to be your new favorite 10-minute dinner. You are not going to believe how amazing this new recipe is. Not only is this vegan but its 100% oil-free, and gluten-free optional – just use gluten-free pasta. Another super easy pasta dish you’ll love is my No-Boil Creamy Pasta Bake!

You will need a few simple ingredients that will all go into one pot to create this dinner that tastes like you ordered it from a great Italian restaurant. Yes please!

One Pot Vegan Italian Pasta

What ingredients will I need?

I decided to make this one pot vegan Italian pasta into more of a mediterranean style dish to enhance the overall flavor.

It has ingredients like pasta, sun-dried tomatoes, spinach, kalamata olives, capers, marinara sauce, oregano, basil and spinach.

I even added some red pepper flakes for a bit of spicy heat – YUM!

c

This one pot vegan Italian pasta is:

Creamy 

Savory

Rich

Spicy

Salty 

Filling

Mouth-watering

Nutritious 

One Pot Vegan Italian Pasta

Commonly Asked Questions:

Can I use gluten-free pasta? Sure! Keep in mind gluten-free pasta is way starchier than wheat pasta so the sauce will come out much thicker.

Do I have to use rotini like you or can I use any shape? Feel free to use any shape pasta in this recipe. Spaghetti would work great, penne, angel hair or even rigatoni.

Can I add other vegetables? Yes – make this your own. Add zucchini, mushrooms, onions, cherry tomatoes or kale! The world is your oyster.

Does this store well as leftovers? Definitely. Keep in the fridge in an air-tight container for about 3-4 days.

Does this pasta taste good reheated? Oh YES!

One Pot Vegan Italian Pasta

How do you make one pot Italian pasta?

The recipe is simple, you will add all of the ingredients into a large pan or pot, bring to a boil, then cook on medium, stirring every few minutes until the liquid is completely gone and the pasta is tender.

Note: If the liquid gets all soaked up but the pasta is still hard, keep adding more water until the pasta is to your liking.

One Pot Vegan Italian Pasta

Important tip:

Don’t want to make a full 16 oz bag of pasta? The rule of thumb is to use 1 cup of liquid per 2 ounces of pasta. Since I used 16 oz of pasta, I used 8 cups of liquid.

If you want to use 8 oz of pasta, use 4 cups of liquid! How easy is that?!

One Pot Vegan Italian Pasta

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One Pot Vegan Italian Pasta
Print Recipe
5 from 4 votes

One Pot Vegan Italian Pasta

Savory, creamy, rich, 100% plant-based, oil-free and takes less than 15-minutes to make.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, healthy dinner, oil-free dinner, plant-based dinner, vegan dinner, wfpb dinner, WFPB lunch, wfpb pasta
Cuisine: Healthy Vegan, Italian, Mediterranean, Oil-free, Plant-based, Vegan, WFPB
Author: Danielle Brown

Equipment

Ingredients

  • 16 oz pasta of choice I used whole wheat rotini
  • 5.5 cups water
  • 2.5 cups marinara sauce
  • ½ cup kalamata olives
  • ⅓ cup sun-dried tomatoes
  • 2 tablespoon capers
  • 2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 teaspoon minced garlic or 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes optional
  • 2 cups spinach

Instructions

  • Add all ingredients into a large pan or pot and bring to a boil.
  • Cook on medium heat, stirring every few minutes until all of the liquid is absorbed. Should take about 10-minutes.
  • Serve and enjoy!

Notes

  • If the liquid completely absorbs but the pasta is still too firm, add more water until it's tender enough for you liking. 
  • The ratio is 1 cup of liquid for every 2 ounces of pasta. Marinara sauce is included as a liquid. 

More healthy vegan pasta recipes: 

Hummus Pasta

Creamy Vegan Hummus Pasta

Penne with Vodka Sauce

Vegan Penne Ala Vodka Picture

Creamy Vegan Pumpkin Pasta

Creamy Vegan Pumpkin Pasta

Baked Vegan Cauliflower Mac and Cheese 

Baked Cauliflower Mac and Cheese

In good health,

Danielle

Vegan Peanut Butter Chocolate Chip Cookies (healthy!)

by 11 Comments

These Vegan Peanut Butter Chocolate Chip Cookies are going to be your new go-to cookie recipe from now on. You can make these for absolutely any party, holiday or get together! They’re made in 1-bowl, gluten-free, and 100% plant-based. Make No-Bake Peanut Butter & Jelly Cups, Chickpea Chocolate Chip Cookies, or Sweet Potato Brownies next!

A white plate with 11 chocolate chip cookies on it.

Why I Love This Recipe

  • Plant-Based: Vegan Peanut Butter Chocolate Chip Cookies are completely plant-based without any dairy or eggs.
  • Healthier Dessert: These cookies are significantly healthier than basic cookie recipes. No butter or oil, no refined sugar, and 100% dairy-free so they won’t leave you feeling sluggish or bloated afterwards.
  • One Bowl: I love a one bowl dessert recipe… mix everything together in one bowl, scoop into cookies, and bake!

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Notes on Ingredients

  • Flour: You’ll need to use gluten-free all-purpose flour. Find a 1:1 gf flour blend like Bob’s Red Mill or King Arthur.
  • Coconut Sugar: Keeps this recipe refined sugar free and lower glycemic. You can sub for any other granulated sugar.
  • Peanut Butter: Adds flavor and chewy, moist texture to the cookies without any butter or oil. I like to use organic, natural, creamy peanut butter.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Vegan Peanut Butter Chocolate Chip Cookies?

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment.
  2. In a large bowl, mix all of the dry ingredients then add the wet ingredients and stir.
  3. Stir in the chocolate chips.
  4. Form into balls, add to the baking sheet then press each cookie down flat.
  5. Bake for 10-12 minutes.
  6. Let cookies cool for at least 20-minutes. Enjoy!
A silver mixing bowl filled with chocolate chip cookie dough and a metal spoon.
  1. Step 1: First, mix the cookie dough together.
A baking sheet lined with parchment paper and unbaked chocolate chip cookies on it.
  1. Step 2: Then, roll the cookie dough into balls and add to a parchment lined baking sheet.
A chocolate chip cookie unbaked on a parchment paper lined baking sheet.
  1. Step 3: Flatten each cookie and bake for 10-12 minutes.
A white plate filled with chocolate chip cookies.
  1. Step 4: Finally, let cool for at least 20 minutes before removing from pan. Enjoy!

Commonly Asked Questions

Can I sub almond butter or sunflower butter instead of peanut butter in Vegan Peanut Butter Chocolate Chip Cookies?

Yes! Any nut or seed butter is a fine replacement for peanut butter.

How do I make a flax egg?

Make a flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water. Let it sit for 5 minutes until it has thickened.

What brand of healthy chocolate chips do you recommend?

I recommend Lily’s stevia-sweetened chocolate or Just Date date-sweetened chocolate. They are the best and have the cleanest ingredients when it comes to vegan chocolate.

Should I store Vegan Peanut Butter Chocolate Chip Cookies in the fridge or freezer?

They keep well in both! Store the cookies in the fridge for up to 5 days or in the freezer for a couple months.

“These are the best cookies I’ve ever made and they are so simple, easy to make, and pretty much fail safe! I’ll definitely try variations of this by adding/substituting other ingredients like maybe ginger-molasses or walnuts-chocolate chips or even just plain oatmeal-pb. So yummy and totally addictive!”

– Therese

Chocolate chip cookies on a white tray.

Extra Helpful Tips

  • Flatten out the cookies a bit before baking as they won’t spread much.
  • Let the cookies fully cool on the baking sheet for at least 20 minutes so they can fully set.
  • Try Gluten-free Cherry Cobbler or Tahini Blondies next!

More Desserts

If you tried these Vegan Peanut Butter Chocolate Chip Cookies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white plate with 11 chocolate chip cookies on it.
Print Recipe
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Vegan Peanut Butter Chocolate Chip Cookies (healthy!)

Healthy peanut cookies that are easy, made in 1-bowl, and so addicting!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 153kcal
Author: Danielle Brown
Cost: $5

Equipment

Ingredients

  • ¼ cup oats rolled
  • ¼ cup all-purpose flour gluten-free
  • ½ cup coconut sugar
  • ⅛ teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ cup peanut butter creamy
  • 1 teaspoon vanilla extract
  • 1 flax egg mix 1 tablespoon flax with 3 tablespoon water and let it sit for 5 minutes
  • ¼ cup dark chocolate chips plus extra for topping

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, add all of the dry ingredients to a bowl and whisk. Then, add all the wet ingredients and stir. If the dough is too dry, add a splash of dairy-free milk. If it's too wet, add a tablespoon more of flour.
  • Once dough is combined, stir in the chocolate chips.
  • Form dough into 1.5 tablespoon balls then add each to the baking sheet and flatten them a bit.
  • Bake for 10-12 minutes or until edges are golden brown. They will firm up and bake a bit more once they cool so don’t over-bake.
  • Let cool for 20-minutes. Serve and enjoy!

Notes

  • Flatten out the cookies a bit before baking as they won’t spread much.
  • Let the cookies fully cool on the baking sheet for at least 20 minutes so they can fully set.
  • Feel free to add in any other mix-ins of your choosing like nuts, raisins, dried fruit, white chocolate chips, etc.

Nutrition

Calories: 153kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.04mg | Sodium: 127mg | Potassium: 121mg | Fiber: 1g | Sugar: 8g | Vitamin A: 0.5IU | Vitamin C: 0.03mg | Calcium: 36mg | Iron: 1mg

Vegan Tofu Lettuce Cups with Thai Peanut Sauce

by 5 Comments

Hi everyone!

Hope you are all staying healthy and safe. Here is a great recipe with simple ingredients you probably already have in your fridge and pantry. Vegan tofu lettuce cups with thai peanut sauce are AMAZING and I know you will be obsessed. If you love peanut sauce, you have to try Thai Chopped Salad or Easy Vegan Summer Rolls next. For tofu lovers, check out my Vegan Air-Fried Tofu Nuggets!

Josie’s Organics

I used the romaine lettuce for my vegan tofu lettuce cups with thai peanut sauce from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley.

Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies.

How incredible?!

If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more.

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!

Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

tofu picture

The first step is to cook the tofu – it’s super easy and only takes about 10-15 minutes. Use a non-stick pan so that you don’t have to use any oil. Tofu also holds a lot of water so that will help the tofu not stick to the pan.

You will saute the tofu until it’s golden brown on all sides then you can add in some coconut aminos or soy sauce and stir for a few more minutes.

vegan thai peanut sauce

While the tofu cooks, make the sauce. Whisk together all of the ingredients or blend it in a blender until smooth..how simple is that? The ingredients are very simple, you should already have them in your pantry.

vegan tofu lettuce cups with thai peanut sauce

Scoop the tofu into the romaine leaves, drizzle with the thai peanut sauce and garnish with green onions and chopped cashews. YUM! I can’t get over how delicious these turned out.

vegan tofu lettuce cups with thai peanut sauce

I absolutely love thai takeout food and these vegan tofu lettuce cups with thai peanut sauce are seriously restaurant quality…trust me, you will thank me later. Also, these are hearty, filling, nutritious and are loved by both meat-eaters and vegans alike.

vegan tofu lettuce cups with thai peanut sauce

Questions:

  1. Can I use tempeh instead of tofu? Yes of course. You can even use chickpeas – that would delicious as well.
  2. Can I use almond butter or sunflower butter instead of peanut butter? Sure – it will work just as well.
  3. Is there another kind of lettuce I could use? Definitely, any kind of lettuce will work, iceberg leaves would be great!
  4. What other garnishes can I put on top of the cups? Shredded purple cabbage, thin sliced bell pepper, cilantro, or even sesame seeds!
  5. Does the sauce and tofu store well in the fridge? Absolutely! Makes great leftovers. The sauce can even be repurposed to make a thai noodle dish.

vegan tofu lettuce cups with thai peanut sauce

Holy moly you are going to impress all of your friends and family with these and guys, they are SO easy. You’d never know that something so delicious could be so easy to make and so healthy for you.

vegan tofu lettuce cups with thai peanut sauce

These vegan tofu lettuce cups and thai peanut sauce are: 

Sweet

Spicy

Creamy 

Filling

Crispy 

Nutritious

Healthy

Flavorful

vegan tofu lettuce cups with thai peanut sauce

Rate + Comment

If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!

vegan tofu lettuce cups with thai peanut sauce

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Tofu Lettuce Cups with Thai Peanut Sauce

What are you waiting for?! Get cooking!

Print Recipe
4.67 from 3 votes

Vegan Tofu Lettuce Cups with Thai Peanut Sauce

100% plant-based lettuce cups that taste like classic thai food with a healthy twist. Easy 10-minute dinner that's also gluten-free and oil-free.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, Lunch, vegan dinner, vegan gluten-free thai food, vegan lunch, vegan thai recipe, wfpb dinner
Cuisine: asian, Chinese, thai, vegan thai, wfpb thai
Author: Danielle Brown

Ingredients

  • romaine leaves I use Josie's Organics
  • 1 block tofu cut into small pieces
  • 2 tablespoon raw cashews chopped
  • 2 tablespoon scallions sliced thin

Thai Peanut Sauce

  • ¼ cup creamy peanut butter
  • 2 tablespoon soy sauce
  • 1 tablespoon coconut aminos
  • 1 tablespoon rice vinegar
  • ½ teaspoon ginger
  • 1 teaspoon garlic powder
  • ½ teaspoon toasted sesame oil optional
  • 2 tablespoon water

Instructions

  • Saute tofu on medium/high heat until golden brown on sides. Once golden brown, turn the pan down to a simmer and add 2 tablespoon of coconut aminos. Saute for another minute.
  • While tofu is cooking, chop up scallions and cashews and prep your romaine leaves.
  • Make sauce by whisking all ingredients together - if it's too thick add more water.
  • Spoon tofu into romaine, drizzle with sauce and garnish with cashews and scallions.
  • Serve and enjoy!

Notes

Feel free to add other veggies like purple cabbage or thin strips of bell pepper.

This post is sponsored by Josie’s Organics. I am so honored to partner with such an amazing organic produce company.

In good health,

Danielle

The Ultimate Green Smoothie

by 1 Comment

Boost your immune system, regulate digestion, and improve your energy levels by starting your day with The Ultimate Green Smoothie! There is no better breakfast than a nutritionally packed smoothie loaded with greens, fruits, and healthy fats. More breakfasts you’ll love are Berries & Cream Collagen Booster Smoothie, Gut Healing Smoothie, and Berry Muffin Baked Oatmeal.

A white hand holding a tall mason jar green smoothie.

Why I Love This Recipe

  • Customizable: Make this smoothie custom to yourself and your needs. Feel free to add a scoop of protein powder, a serving of nut or seed butter, or any other superfood inclusions you like.
  • Super Quick Breakfast: Smoothies are the best breakfast because they take like 5 minutes to make! Throw all of your ingredients into the blender, blend, and then drink! 
  • Kid-Friendly: Kids LOVE smoothies, so this is a kid- and family-friendly breakfast. Make a double or triple batch to have for a quick and easy weekday family breakfast all made in one blender.

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Notes on Ingredients

A jar of hemp seeds, a bowl of frozen mango and frozen pineapple, a whole fresh banana, a spoon filled with green spirulina powder, and a bottle of coconut water.
  • Banana: Frozen banana works best to thicken the smoothie but fresh is fine too. If you aren’t using frozen fruit, add ice cubes to thicken the smoothie and make it cold.
  • Spirulina: Adds incredible nutrients and a gorgeous green color to the smoothie. If you don’t have spirulina powder, feel free to omit it.
  • Ginger: Use a knob of fresh ginger to add a spicy, fresh flavor to the smoothie and gut-soothing benefits.
  • Coconut Water: I use the C2O Matcha Coconut Water. Make sure you use coconut water without any added sugar!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make The Ultimate Green Smoothie?

  1. Blend all ingredients in a blender and enjoy!
  2. Sprinkle with extra hemp seeds for garnish.

Commonly Asked Questions

Can I meal prep The Ultimate Green Smoothie?

You can make “smoothie freezer bags” by adding all of the smoothie ingredients (except liquids) to a freezer safe baggie. Store the baggie in the freezer until you’re ready to blend, then add the baggie contents to your blender along with the liquids and blend until smooth.

Can I add protein powder to The Ultimate Green Smoothie?

Definitely! Smoothies are customizable so add whatever protein powder you enjoy. I like to do a scoop of Vanilla Wellious Protein Powder.

What kind of coconut water should I use in my smoothies?

I am obsessed with the coconut water from C2O. I used the matcha coconut water in this smoothie! It’s beyond delish. Visit the C2O website to find it in stores near you! If you love matcha, make my Vegan Gluten-Free Matcha Muffins next!

“This is the perfect green smoothie!!! I make it for busy days when I need nourishment but have no time to cook. So easy to customize too so I’ll add a scoop of protein. Perfect balanced meal!”

– Jordan

A green smoothie in a glass jar and a bottle of coconut water.

Extra Helpful Tips

  • If you’re not using frozen fruit, add a handful of ice cubes to make the smoothie thick and cold.
  • Be sure your banana is ripe (slightly brown and spotty) for a sweeter banana!
  • Use a high-speed blender to blend this smoothie so it’s extra smooth and creamy.

More Smoothies

If you tried The Ultimate Green Smoothie or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A tall mason jar filled with green smoothie and a glass straw.
Print Recipe
5 from 1 vote

The Ultimate Green Smoothie

Fuel your body from the inside-out with this gut healthy, nutrient-packed green smoothie!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 1
Calories: 427kcal
Author: Danielle Brown
Cost: $7

Equipment

Ingredients

  • 1 banana ripe
  • 1 cup mango frozen
  • 1 cup pineapple frozen
  • 1 teaspoon spirulina powder optional
  • 1 cup spinach
  • 1 knob ginger fresh
  • 1 tablespoon hemp seeds
  • 1 cup coconut water I use C2O Matcha Coconut Water

Instructions

  • Blend all ingredients in a blender and enjoy!
  • Sprinkle with extra hemp seeds for garnish.

Notes

  • If you’re not using frozen fruit, add a handful of ice cubes to make the smoothie thick and cold.
  • Be sure your banana is ripe (slightly brown and spotty) for a sweeter banana!
  • Use a high-speed blender to blend this smoothie so it’s extra smooth and creamy.

Nutrition

Calories: 427kcal | Carbohydrates: 84g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 280mg | Potassium: 1651mg | Fiber: 12g | Sugar: 60g | Vitamin A: 4847IU | Vitamin C: 163mg | Calcium: 154mg | Iron: 5mg

This post was sponsored by C2O Coconut Water. I am proud to work with such an incredible company.

Vegan Chickpea Noodle Soup (gluten-free!)

by 8 Comments

If you need a cozy, delicious, and comforting soup for the cold weather season, you have to try Vegan Chickpea Noodle Soup. This soup is plant-based, gluten-free optional, and soy-free. If you celebrate the Jewish holidays, this is great for replacing matzah ball or chicken soup. Make Vegan Jackfruit Brisket and Easy Vegan Latkes to go with! If you love chickpeas, make Classic Vegan Chickpea Salad or Crispy Chickpea Nuggets! For more soups, check out Sheet Pan Roasted Tomato Soup and Vegan Lasagna Soup.

A white bowl of noodle chickpea soup with a silver spoon sticking out.

Why I Love This Recipe

  • Cozy + Healthy: This soup is the perfect mixture of cozy comfort food while still being super nutrient-dense.
  • Quick: Ready in just 35 minutes.
  • Gluten Free: This soup can easily be made gluten-free with gluten-free noodles.

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Notes on Ingredients

  • Celery: I used Josie’s Organics.
  • Chickpeas: Drain and rinse chickpeas well before using.
  • Noodles: Use gluten-free noodles to make this soup GF.
  • Broth: Look for a vegetable broth made with whole-food ingredients like water, vegetables, and salt. I like Bonafide Vegetable Broth.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Chickpea Noodle Soup?

  1. Chop the veggies–onion, carrot, and celery.
  2. Add everything to the pot, except the pasta, bring to a boil, then let simmer covered for 25 minutes.
  3. In a separate pot, cook the pasta. Once done, drain and set aside.
  4. Mix the pasta in with the soup and serve! Enjoy!
A wooden cutting board filled half with sweet potatoes and half with celery, diced.
  1. Step 1: First, chop the veggies (onion, celery, and carrot).
A silver pot filled with soup and a silver spoon with noodles and carrots on it.
  1. Step 2: Then, add everything to a large pot except the pasta and bring to a boil.
A white bowl of noodle chickpea soup with a silver spoon in it with a bag of celery next to the bowl.
  1. Step 3: Make the pasta in a separate pot while the soup simmers for 25 minutes.
A white bowl of chickpea noodle soup with a silver ladle holding a scoop of soup.
  1. Step 4: Finally, add the noodles to the soup, stir well, and enjoy!

Commonly Asked Questions

What kind of noodles work best in Vegan Chickpea Noodle Soup?

I like to use short noodles like fusilli or penne. You can also use gluten-free noodles or protein-noodles.

Can I make soup as meal prep?

Sure, go for it! Soup makes for a great meal prep. This will keep for 4-5 days in the fridge and get even better over time as the flavors deepen.

Can I cook the pasta in the Vegan Chickpea Noodle Soup itself?

While you can, I recommend cooking it in a separate pot before adding into the soup because it can make the soup overly starchy.

Why should I buy organic produce?

I used the celery for my vegan chickpea noodle soup from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley.
Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. Be sure to look out for Josie’s Organics in your local store! Use their store locator!

“I loved this recipe! I can’t believe how flavorful it was for vegan noodle soup! I cut the recipe in half to make for two and ended up regretting it because I could eat so much more.”

– Katie

A white bowl of chickpea noodle soup.

Extra Helpful Tips

  • Use protein pasta like chickpea pasta to boost the protein on this soup.
  • Feel free to add in other veggies like chopped mushrooms, kale, or spinach.
  • Serve with crusty bread!
  • Store the soup and the noodles separate if possible. This soup can be stored in the fridge for up to 4 days. Reheat in a pot on the stove or in the microwave.

More Vegan Soups

If you tried this Vegan Chickpea Noodle Soup or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white bowl of noodle chickpea soup.
Print Recipe
5 from 2 votes

Vegan Chickpea Noodle Soup (gluten-free!)

This cozy, comforting soup is ready in just 25 minutes and makes for the perfect fall or winter plant-based dinner.
Prep Time10 minutes
Cook Time23 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 383kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 64 oz veggie broth 2 cartons
  • ½ cup yellow onion diced
  • 2 cups carrots chopped
  • 2 cups celery chopped I use Josie’s Organics
  • 25 oz chickpeas rinsed and drained
  • ½ cup fresh parsley chopped I use Josie’s Organics
  • 8 oz pasta I used fusilli chickpea pasta
  • 1.5 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon dried dill

Instructions

  • Chop the celery, carrot, and onions.
  • Add everything to the pot, except the pasta, bring to a boil, then let simmer covered for 25 minutes or until the veggies are completely cooked.
  • In a separate pot, cook the pasta. This is very important. Cooking the pasta in the soup will make the pasta mushy and the soup will be starchy. Once done, drain and set aside.
  • Mix the pasta in with the soup and serve! Enjoy!

Notes

  • If you’re saving this soup for later, store the pasta and soup separate and mix together before reheating and serving.
  • Use protein pasta like chickpea pasta to boost the protein on this soup.
  • Feel free to add in other veggies like chopped mushrooms, kale, or spinach.
  • Serve with crusty bread!

Nutrition

Calories: 383kcal | Carbohydrates: 71g | Protein: 18g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 652mg | Potassium: 713mg | Fiber: 14g | Sugar: 11g | Vitamin A: 7753IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 5mg

This post is sponsored by Josie’s Organics.

Healthy Chickpea Cookie Dough Bites (vegan!)

by 18 Comments

If you’re a cookie dough lover but want a healthier version, this Healthy Chickpea Cookie Dough Bites are the recipe for you! Not only are they gluten-free and 100% plant-based, but they’re made from a base of chickpeas so they’re packed with protein and fiber. Make Vegan Chickpea Brownies, Chickpea Chocolate Chip Cookies, or Tahini Blondies next or use this dough to make Chickpea Cookie Dough Pops!

Three cookie dough bites stacked on top of each other.

Why I Love This Recipe

  • No Bake Recipe: This chickpea cookie dough recipe contains no eggs or flour and doesn’t need to be baked! Perfect for when you want a super quick and easy dessert recipe or can’t bother to turn your oven on.
  • Made in 1-Bowl: You only need a food processor to blend up these Healthy Chickpea Cookie Dough Bites.
  • Healthier Dessert: Gluten-free, dairy-free, and no added sugar.

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Notes on Ingredients

  • Chickpeas: Drain and rinse the chickpeas well before using.
  • Dates: Be sure to pit your dates before adding them to the food processor. They add a delicious natural sweetness to the recipe. Any type of dates work–deglect noor, medjool, etc.
  • Peanut Butter: Feel free to swap peanut butter for any nut or seed butter.
  • Oats: Use certified gluten-free oats to ensure this recipe is 100% gluten-free safe.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

  1. Blend all ingredients in the food processor except chocolate chips.
  2. Fold in chocolate chips.
  3. Roll into 1-inch balls.
  4. Garnish each cookie dough ball with sea salt.
  5. Allow bites to firm up in the fridge for 30 minutes. Serve and enjoy!
A food processor filled with chickpeas, peanut butter, medjool dates, oats, and cinnamon.
  1. Step 1: First, add all of the ingredients, except chocolate chips, to a food processor and blend until smooth.
A food processor filled with chickpea cookie dough.
  1. Step 2: Then, fold in the chocolate chips.
A white hand holding a chocolate chip cookie dough bite.
  1. Step 3: Roll the dough into 1-inch size balls and top with flaky sea salt and more chocolate chips.
A white plate filled with chocolate chip cookie dough bites with one cut in half in the center.
  1. Step 4: Finally, refrigerate for 30 minutes to set then enjoy! Store leftovers in the fridge.

Commonly Asked Questions

How should I store leftover Healthy Chickpea Cookie Dough Bites?

Store leftover cookie dough bites in the fridge for up to 1 week or in the freezer in a freezer-safe container or baggie.

Can I bake chickpea cookie dough?

This recipe isn’t intended for baking. If you prefer a baked cookie, make my Chickpea Chocolate Chip Cookies or Pumpkin Spice Chocolate Chip Cookies.

Are Healthy Chickpea Cookie Dough Bites certified gluten-free and safe for celiac?

If you have a gluten allergy, it’s important to use certified gluten-free oats, as well as making sure all of your other ingredients are certified gluten-free.

“Wow! Just made these with my toddlers and we were all licking the spoons. Absolutely delicious. Adding this to our menu for deserts.”

– Erin

A plate of cookie dough bites rolled in chocolate chips.

Extra Helpful Tips

  • Use a food processor, not a blender, to blend up the cookie dough.
  • Feel free to substitute any type of nut or seed butter in place of the peanut butter like almond butter, sunflower butter, or cashew butter.
  • These are safe to eat raw as they contain no eggs. Store leftovers in the fridge for up to 1 week.

More Healthy Desserts

If you tried this Healthy Chickpea Cookie Dough Bites or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A plate of cookie dough bites rolled in chocolate chips.
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Healthy Chickpea Cookie Dough Bites (vegan!)

You'd never guess there are chickpeas in these decadent, delicious cookie dough bites! Safe to eat raw!
Prep Time20 minutes
Chill Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 14
Calories: 142kcal
Author: Danielle Brown
Cost: $6

Equipment

Ingredients

  • 1 can chickpeas 15oz
  • 5 medjool dates pitted
  • ½ cup peanut butter creamy
  • ¼ cup oats rolled
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • ½ cup chocolate chips dark
  • 1 teaspoon vanilla
  • sea salt garnish

Instructions

  • Add all ingredients to a food processor, except chocolate chips, and blend until smooth.
  • Fold in chocolate chips.
  • Roll into 1-inch balls (dampen hands to prevent sticking) and add each ball onto a plate. If you want, add more chocolate chips to the outside of the balls.
  • Garnish with sea salt.
  • Allow bites to firm up in fridge for 30 minutes.
  • Serve and enjoy!

Notes

  • Use a food processor, not a blender, to blend up the cookie dough.
  • Feel free to substitute any type of nut or seed butter in place of the peanut butter like almond butter, sunflower butter, or cashew butter.
  • These are safe to eat raw as they contain no eggs. Store leftovers in the fridge for up to 1 week.

Nutrition

Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 46mg | Potassium: 149mg | Fiber: 1g | Sugar: 16g | Vitamin A: 13IU | Vitamin C: 0.001mg | Calcium: 22mg | Iron: 0.3mg

Vegan Tofu Chickpea Frittata (gluten-free!)

by 15 Comments

Are you stuck in a breakfast rut? Or maybe worse, you’ve started skipping breakfast… This Vegan Tofu Chickpea Frittata is going to be your new go-to! Make it ahead for the week and reheat a slice each morning. It’s the perfect way to start your day with protein, healthy carbs, and veggies. Pair it with a slice of Homemade Gluten-Free Bread! If you love easy breakfasts, try Raspberry Chia Pudding, Vegan No-Bake Protein Bars, or Sweet Potato Avocado Toast.

A white plate with roasted potatoes, a piece of tofu chickpea frittata, and a small white bowl with ketchup in it. In the background is a leaf of lettuce for accent and a white casserole dish filled with more frittata.

Why I Love This Recipe

  • Customizable: I love a veggie frittata because it’s 100% customizable with whatever veggies, herbs, and other add-ins you have on hand.
  • Healthy Start: Vegan frittata is the perfect way to start your day with lots of protein, fiber, and nutrients.
  • Meal Prep Friendly: Frittata makes for the best meal-prep breakfast. Make a pan on Sunday and reheat it for breakfasts all week long!

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Notes on Ingredients

Ingredients to make chickpea tofu frittata laid out on marble counter including: turmeric, salt, pepper, chickpeas, almond milk, broccoli, nutritional yeast, tofu, mushrooms, onion, bell pepper, and spinach.
  • Tofu: Adds a great source of protein to the recipe and makes the frittata egg-like. Be sure to use a block of extra-firm or high-protein tofu, rather than soft or silken tofu. If you love tofu, make my Vegan Air-Fried Tofu Nuggets next!
  • Chickpeas: Drain and thoroughly rinse your chickpeas (also known as garbanzo beans). Use leftover chickpeas to make Crispy Chickpea Nuggets!
  • Non-Dairy Milk: You can use any milk here like almond milk, soy milk, or even coconut milk. Just be sure your milk of choice is plain and unsweetened. 
  • Nutritional Yeast: Adds a cheesy flavor and egg-like color and taste to the bake without any dairy! Plus, just one tablespoon of nutritional yeast has 5g of protein! You can find this in either the spices/seasoning section of your grocery store or baking.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Tofu Chickpea Frittata?

  1. Preheat the oven to 425 degrees F.
  2. Saute onion, broccoli, peppers, spinach and mushrooms in a pan for about 5-10 minutes until cooked. Season the veggies with salt and pepper to taste.
  3. In a blender, blend non-dairy milk, tofu, chickpeas, nutritional yeast, salt, pepper and turmeric. Blend until smooth!
  4. Transfer and fold the egg mixture into the veggies until combined. Pour into an oven-safe 9×5 casserole dish. Season the top with salt and pepper.
  5. Bake for about 30 minutes. Garnish with fresh parsley.
  6. Serve and enjoy!
A small white pan with broccoli, bell pepper, mushroom, and onion. Above the pan are two wooden bowls filled each with salt and pepper and a mini wooden spoon.
  1. Step 1: First, sauté the broccoli, spinach, peppers, mushrooms, and onions with oil, salt, and pepper.
A clear plastic blender filled with tofu, almond milk, and spices. Next to the blender is two small white bowls, one filled with chickpeas and one filled with almond milk.
  1. Step 2: Then, in a blender, blend tofu, almond milk, chickpeas, nutritional yeast, salt, pepper, and turmeric until smooth.
A clear blender filled with blended up tofu chickpea frittata batter.
  1. Step 3: Frittata egg mixture should be completely smooth.
A small white pan filled with sauteed veggies and the frittata batter poured over top.
  1. Step 4: Next, fold the egg mixture into the sauteed veggies.
The unbaked tofu chickpea frittata in a white casserole dish.
  1. Step 5: Pour mixture into a 9×5 baking dish and bake for 30 minutes.
The tofu chickpea frittata baked in a large casserole dish.
  1. Step 6: Lastly, remove from oven, let cool a bit before serving, and garnish with fresh parsley.

Commonly Asked Questions

How many days can I store Vegan Tofu Chickpea Frittata in the fridge to eat as leftovers?

Store in an airtight container in the fridge for up to 3-4 days. Reheat leftovers in a pan, the oven or microwave.

Can I use a food processor instead of a blender to make Vegan Tofu Chickpea Frittata?

You can, although the frittata “batter” will not be as smooth because a food processor may not blend up the chickpeas as well. A high-speed, large blender is the best appliance to use here.

Can I use other veggies in Vegan Tofu Chickpea Frittata?

Definitely! Use any veggies you have on hand.

If I’m hosting brunch, what can I serve with frittata?

I would serve toast with avocado, roasted potatoes, my raspberry chia pudding, and these moist vegan blueberry muffins! You could also serve a side of my Healthy Seedy Bread or Sweet Potato Avocado Toast!

“Loved it! Thank you for the recipe. I was a bit skeptical but this delivered. So good!”

– Bonnie

A white casserole dish of tofu chickpea frittata. To the left is two black forks. To the right is a sprig of fresh parsley. Above is two small mushrooms.

Extra Helpful Tips

  • Use a high-speed blender to get the smoothest consistency for the base of the frittata. 
  • Chop all of the vegetables into very small, bite-size pieces so they are easy to mix-in and eat in the frittata. 
  • Add in any other vegetables or spices of choice. I think kale, tomato, sundried tomato, and zucchini would be delicious additions. You could even add a sprinkle of dairy-free feta.
  • Make Classic Vegan Chickpea Salad next!
  • Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat leftovers in a pan, the oven, or microwave.

More Healthy Breakfasts

If you tried this Vegan Tofu Chickpea Frittata or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

A piece of tofu chickpea frittata on a white spatula overtop a white casserole dish filled with the rest of the frittata.
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4.84 from 6 votes

Vegan Tofu Chickpea Frittata (gluten-free!)

Frittata is going to be your new go-to for easy breakfasts! It’s the perfect way to start your day with lots of protein, healthy carbs, and veggies.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 201kcal
Author: Danielle Brown
Cost: $7

Equipment

Ingredients

  • 1 block tofu 16 oz block, extra-firm or high-protein
  • ¾ cup chickpeas drained and rinsed
  • 1 cup mushrooms chopped, any kind of mushroom works
  • 1 cup bell peppers diced
  • 1 ¼ cup broccoli chopped
  • 1 cup spinach
  • ¾ cup onion diced
  • ½ cup almond milk any unsweetened non-dairy milk works
  • 3 tablespoon nutritional yeast
  • ½ teaspoon pepper plus additional for veggies
  • 1 teaspoon salt plus additional for veggies
  • 2 teaspoon turmeric

Instructions

  • Preheat the oven to 425 degrees F.
  • Saute onion, broccoli, peppers, spinach and mushrooms in a pan for about 5-10 minutes until cooked. Season the veggies with salt and pepper to taste.
  • In a blender, blend non-dairy milk, tofu, chickpeas, nutritional yeast, salt, pepper and turmeric. Blend until smooth!
  • Transfer and fold the egg mixture into the veggies until combined. Pour into a 9×5 casserole dish. Season the top with salt and pepper.
  • Bake for about 30 minutes. Garnish with fresh parsley.
  • Serve and enjoy!

Notes

Use a high-speed blender to get the smoothest consistency for the base of the frittata. 
Chop all of the vegetables into very small, bite-size pieces so they are easy to mix-in and eat in the frittata. 
Add in any other vegetables or spices of choice. I think kale, tomato, sundried tomato, and zucchini would be delicious additions. You could even add a sprinkle of dairy-free feta.

Nutrition

Calories: 201kcal | Carbohydrates: 22g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 647mg | Potassium: 558mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2051IU | Vitamin C: 78mg | Calcium: 210mg | Iron: 4mg

Moist Vegan Blueberry Muffins (gluten-free!)

by 26 Comments

This will be the most simple but delicious blueberry muffin recipe you’ll ever make. Moist Vegan Blueberry Muffins make for the perfect healthy breakfast or snack, especially in a lunchbox! If you want more easy vegan baking recipes, you will love Vegan Gluten-Free Matcha Muffins, Soft-Baked Oatmeal Raisin Cookies, and Healthy Vegan Pancakes (gluten-free). If you’re serving a crowd, pair these muffins with Tofu Chickpea Frittata.

One vegan blueberry muffin split into two halves and stacked on each other to show the inside. There are a couple blueberry muffins in the background and two blueberries in front for decor.

Why I Love This Recipe

  • Easy Plant-Based Baking: Don’t overcomplicate healthy eating. These muffins are entirely free from dairy, eggs, and refined sugar but taste like they’re from a bakery.
  • Gluten-Free: These muffins are made from oat flour which is nutritious and naturally gluten-free.
  • Perfect Snack: Moist Vegan Blueberry Muffins are the perfect lunchbox snack (your kids will love them) or easy breakfast on the go.

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Notes on Ingredients

  • Oat Flour: You can use store-bought oat flour or simply make your own by blending oats in a high-speed blender until a fine flour forms.
  • Fresh Blueberries: You can use fresh or frozen blueberries here. Wild blueberries would be especially delicious!
  • Banana: Banana adds a touch of sweetness and makes these muffins super moist. You can swap the banana for ½ cup of applesauce or ¼ cup coconut oil.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Moist Vegan Blueberry Muffins?

  1. Preheat the oven to 350 degrees F.
  2. In a blender, blend banana, almond milk, vanilla and coconut sugar on high until completely smooth.
  3. In a large bowl, whisk oat flour and baking powder together then pour the wet mixture into the bowl and stir to combine well. Now, gently fold in the blueberries.
  4. Add the batter into a muffin pan filling each about ¾ way to the top. Garnish with oats if you’d like.
  5. Bake for about 22-24 minutes. Allow to cool for a bit before removing from the pan.
  6. Serve fresh and enjoy!
A silver muffin tin filled with blueberry muffin batter in 9 of the muffin compartments.
  1. Step 1: First, blend banana, milk, vanilla and sugar in a blender until smooth. Then, in a large bowl, add dry ingredients and stir. Fold in blueberries.
A white plate in the background with blueberry muffins on it. In the center of the photo is a hand with white skin holding a blueberry muffin split in half.
  1. Step 2: Then, fill the muffin tin with batter. Garnish with oats if desired. Bake for 22-24 minutes. Remove from oven and let cool before tasting.

Commonly Asked Questions

How many days can I store Moist Vegan Blueberry Muffins and where should I store them?

Store the muffins in an airtight container for 3-4 days at room temperature or up to 7 days in the refrigerator.

Can I substitute coconut sugar for brown sugar in Moist Vegan Blueberry Muffins?

You can substitute the coconut sugar 1:1 with brown sugar, maple sugar, or date sugar. 

Can I make blueberry muffins nut-free?

Yes! These muffins can be made nut-free easily by replacing almond milk with a nut-free plant milk such as oat milk or rice milk.

Are there any other mix-ins I could include in blueberry muffins?

Yes, the options are endless! Chocolate chips, nuts, or dried fruit would all be delicious. If you’re looking for muffins with other mix-ins, try my Vegan Gluten-Free Chocolate Chips Muffins.

“Was craving something sweet but trying to stick to oil free. These SUPER hit the spot. Delicious. I will definitely make them again.”

– Amanda

Three vegan blueberry muffins stacked in the center of the photo. In the background is one blueberry and some other muffins blurred.

Extra Helpful Tips

  • Use parchment muffin liners, lightly grease your muffin tin, or use a non-toxic non-stick muffin tin to ensure your muffins don’t stick.
  • You can use frozen or fresh blueberries.
  • Feel free to sub the banana for ½ cup of applesauce or ¼ cup coconut oil.
  • Instead of coconut sugar, you can use 1:1 amount of date sugar, maple sugar, or brown sugar.
  • Store the muffins in an airtight container for 3-4 days at room temperature or up to 7 days in the refrigerator.

More Healthy Vegan Breakfasts

If you tried these Moist Vegan Blueberry Muffins or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Moist Vegan Blueberry Muffins on a white plate with a carton of blueberries behind them and three blueberries in front of the plate.
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4.77 from 17 votes

Moist Vegan Blueberry Muffins (gluten-free!)

These moist, fluffy Vegan Blueberry Muffins are perfect for a wholesome breakfast, snack, or lunchbox treat!
Prep Time10 minutes
Cook Time24 minutes
Total Time34 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 9
Calories: 134kcal
Author: Danielle Brown
Cost: $4

Equipment

Ingredients

  • 1 ½ cups oat flour
  • ½ cup coconut sugar
  • 1 banana ripe
  • ¾ cup almond milk unsweetened
  • 1 tablespoon baking powder
  • 1.5 teaspoon vanilla extract
  • ¾ cup blueberries fresh or frozen

Instructions

  • Preheat oven to 350 degrees F.
  • In a blender, blend banana, almond milk, vanilla and coconut sugar on high until completely smooth.
  • In a large bowl, whisk oat flour and baking powder together then pour the wet mixture into the bowl and stir to combine well. Now gently fold in the blueberries.
  • Add the batter into a muffin pan filling each about ¾ way to the top. Garnish with oats if you’d like.
  • Bake for about 22-24 minutes. Allow to cool for a bit before removing from the pan.
  • Serve fresh and enjoy!

Notes

Use parchment muffin liners, lightly grease muffin tin, or use a non-stick muffin tin.
You can use frozen or fresh blueberries.
Feel free to sub the banana for ½ cup applesauce or ¼ cup melted coconut oil.
Instead of coconut sugar, you can use 1:1 amount of date sugar, maple sugar, or brown sugar.

Nutrition

Calories: 134kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 190mg | Potassium: 132mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg

Vegan Chocolate Chickpea Dessert Bark

by 10 Comments

Your mind is going to be blown when you try this addictingly delicious sweet and savory combination of Vegan Chocolate Chickpea Dessert Bark. You can still enjoy a sweet treat while hitting your health goals. This bark is dairy-free, gluten-free, and 100% plant-based. Next, try Chickpea Chocolate Chip Cookie Dough Bites, Black Bean Brownies, or Gluten-Free Cherry Cobbler.

A white hand holding a stack of chocolate chickpea bark.

Why I Love This Recipe

  • High Protein Dessert: I love when I can incorporate some protein into my dessert. The crispy chickpeas as the base of this dessert bark make it higher in protein and fiber so it’s much more satisfying.
  • Perfect for Chocolate Lovers: If you crave rich chocolatey desserts but want something healthier, Vegan Chocolate Chickpea Dessert Bark is for you.
  • Easy: I love an easy dessert recipe, especially when a craving hits. This dessert takes 30 minutes to whip up!

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Notes on Ingredients

  • Chickpeas: Be sure to drain and rinse your chickpeas well before baking them. They’ll get nice and crispy in the oven.
  • Chocolate: I recommend using a vegan dark chocolate for this recipe.
  • Salt: I love to top my desserts with a pinch of flaky sea salt to bring out the sweetness and balance out the flavors. Try it–it’s so good!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Vegan Chocolate Chickpea Dessert Bark?

  1. Preheat oven to 425 degrees F.
  2. Drain, rinse, and dry chickpeas.
  3. Bake them for 30-35 minutes until crunchy.
  4. Melt chocolate.
  5. Mix the chickpeas into the chocolate. Add them back onto baking sheet and spread into one layer.
  6. Freeze bark for at least 15 minutes to set. Serve and enjoy! Store in fridge or freezer.
A piece of parchment paper with crispy chickpeas on it.
  1. Step 1: First, roast the chickpeas.
A silver metal bowl filled with chickpeas covered in melted chocolate and a silver spoon sticking out.
  1. Step 2: Then, melt the chocolate and toss the chickpeas in it.
A piece of parchment paper with chocolate covered chickpeas on it.
  1. Step 3: Spread the chocolate-covered chickpeas into an even layer on a baking sheet lined with parchment.
A piece of parchment paper with pieces of chocolate chickpea bark on it.
  1. Step 4: Finally, freeze for 15 minutes to set then break it into pieces and enjoy!

Commonly Asked Questions

How much protein is in one serving of Vegan Chocolate Chickpea Dessert Bark?

One serving of this chickpea dessert bark contains 6 grams of protein and 3 grams of fiber.

Can I use nuts or dried fruit instead of chickpeas?

Sure! You can customize this dessert bark and add whatever you’d like to the base. Feel free to use cashews, almonds, raisins or dates. I also have a killer recipe for Viral Snickers Stuffed Dates!

How many servings does Vegan Chocolate Chickpea Dessert Bark make?

Makes about 9 servings–but this is depending on how much you want to eat! Could be more or less.

“This is a keeper! Make sure to sprinkle liberally with big salt or salt flakes before freezing!”

– Sandie

A piece of parchment paper with pieces of chocolate chickpea bark on it.

Extra Helpful Tips

  • Store leftover bark for up to 4 days in the fridge or up to 2 weeks in the freezer. I recommend storing it in the freezer so the chickpeas stay crunchy and you can keep it for longer.
  • Use fresh canned chickpeas. Drain and rinse them and then bake them in the oven. They will crisp up and be the perfect base for this bark.
  • Use dairy-free dark chocolate for high antioxidants. Don’t use 100% baker’s chocolate. It might seem tempting because it doesn’t have sugar but it will greatly affect the taste because it’s not at all sweet.

More Healthy Desserts

If you tried this Vegan Chocolate Chickpea Dessert Bark or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A stack of Chocolate Chickpea Bark on the counter.
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Vegan Chocolate Chickpea Dessert Bark

This crunchy, salty-sweet dessert is high in protein and fiber and so addicting!
Prep Time5 minutes
Cook Time30 minutes
Chill Time15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 319kcal
Author: Danielle Brown
Cost: $3

Equipment

Ingredients

  • 1 15 oz can chickpeas rinsed, drained and patted dry
  • 1 cup chocolate chips dark
  • sea salt for garnish

Instructions

  • Preheat the oven to 425 degrees F.
  • Drain, rinse, and pat the chickpeas very dry. Add them onto a baking sheet lined with parchment paper.
  • Bake for 30-35 minutes or until crunchy and golden brown. Be careful not to not burn!
  • Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring each time, until completely melted.
  • Add the crispy chickpeas to the bowl of chocolate and stir. Add chocolate covered chickpeas onto the parchment lined baking sheet and spread evenly an even layer.
  • Put the tray in the freezer and allow the bark to harden for at least 15 minutes.
  • Serve and enjoy! Store leftovers in the freezer for optimal texture.

Notes

  • Store leftover bark for up to 4 days in the fridge or up to 2 weeks in the freezer. I recommend storing it in the freezer so the chickpeas stay crunchy and you can keep it for longer.
  • Use fresh canned chickpeas. Drain and rinse them and then bake them in the oven. They will crisp up and be the perfect base for this bark.
  • Use dairy-free dark chocolate for high antioxidants. Don’t use 100% baker’s chocolate. It might seem tempting because it doesn’t have sugar but it will greatly affect the taste because it’s not at all sweet.

Nutrition

Calories: 319kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 296mg | Potassium: 282mg | Fiber: 5g | Sugar: 26g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg

Vegan Black Bean Brownies (gluten-free!)

by 33 Comments

Your favorite dessert had a makeover and is now filled with protein, fiber, and healthy ingredients! These Vegan Black Bean Brownies are so chocolatey and delicious, you would never know they have black beans in them! Make them for a crowd or keep them all to yourself! One brownie has 7 grams of protein and 5 grams of fiber! If you love healthy desserts, try Vegan Tahini Blondies, Vegan Gluten-Free Carrot Cake, Chickpea Cookie Dough Pops, or Vegan Gluten-Free Sugar Cookie Bars next.

A round pan filled with vegan black bean brownies and a silver knife cutting into them. In the background is a white hand holding the pan and a small white bowl of chocolate chips.

Why I Love This Recipe

  • Quick: These brownies come together in just 30 minutes and are blended in a food processor. Doesn’t get much easier than that!
  • Fiber-Rich: Most desserts are sugar-laden and offer very little nutritional benefit. These black bean brownies are packed with protein and fiber, but I promise you’d never know!
  • Vegan & Gluten-Free: 100% dairy, gluten, and egg-free brownies. Perfect for those with dietary restrictions or anyone wanting to eat a bit healthier.

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Notes on Ingredients

  • Black Beans: Rinse and drain your beans before using. Pinto beans or white beans would work as well.
  • Peanut Butter: Any nut or seed butter is fine including almond, cashew, or sun butter.
  • Cacao Powder: Cocoa powder can be substituted for cacao powder.
  • Maple Syrup: Use 100% pure real maple syrup. If you don’t have maple, date syrup, agave or honey (if not vegan) work too.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Black Bean Brownies?

  1. Preheat the oven.
  2. Add all ingredients into a food processor except for the chocolate chips. 
  3. Blend until completely smooth and combined. Stir in ½ cup chocolate chips
  4. Pour batter into non-stick 9×9 baking pan.
  5. Sprinkle the remaining chocolate chips on top. 
  6. Bake for 25 minutes, then let cool for about 1 hour. 
  7. Serve and enjoy! 
black beans in a green plastic colander.
  1. Step 1: First, preheat the oven and strain the beans.
A food processor filled with black beans, peanut butter, cacao powder, and almond flour.
  1. Step 2: Then, add all of the ingredients to a food processor except the chocolate chips. Blend until smooth.
A round pan of Vegan Black Bean Brownies topped with chocolate chips.
  1. Step 3: Stir in chocolate chips. Pour batter into baking pan and top with more chocolate chips.
Vegan Black Bean Brownies on a white plate cut into squares.
  1. Step 4: Finally, bake for 25 minutes then let cool for 1 hour. Serve and enjoy!

Commonly Asked Questions

How many days can I store Vegan Black Bean Brownies in the fridge to eat as leftovers?

Store these brownies in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.

Can I include other mix-ins besides chocolate chips in Vegan Black Bean Brownies?

Yes! Any kind of nuts or even vegan white chocolate chips would be delicious in these brownies.

Can Vegan Black Bean Brownies be made nut-free?

To make these brownies nut-free, I recommend using sun butter for peanut butter, oat flour instead of almond flour, and allergy-friendly chocolate chips.

Can you taste the black beans in black bean brownies?

Nope! The texture to these brownies is a bit different and they are definitely fudgy but with the cacao powder, maple syrup, and nut butter, you can’t taste the beans.

“We have this literally every week, it’s so good 😂 I make big batches and freeze it in portions so I can just take it out the freezer to put straight in the oven! So yum!”

– Bianca

Four Vegan Black Bean Brownies stacked on top of each other with more brownies in the background on a white plate and a glass jar of cacao powder.

Extra Helpful Tips

  • Drain and rinse your beans before using.
  • Use a food processor, not a blender, to make the brownie batter. This will ensure the batter is completely smooth.
  • Make these brownies in a greased or non-stick 8×8 baking dish.
  • Store leftover brownies in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days. Eat them cold/at room temp or reheated in the microwave/oven for a couple of minutes.

More Healthy Desserts

If you tried these Vegan Black Bean Brownies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Vegan Black Bean Brownies cut into squares on a white plate.
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4.95 from 17 votes

Vegan Black Bean Brownies (gluten-free!)

Your favorite dessert now filled with protein, fiber, and healthy ingredients! Chocolatey, delicious goodness!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 9
Calories: 281kcal
Author: Danielle Brown
Cost: $8

Equipment

Ingredients

  • 1 15 oz can black beans unsalted, rinsed and drained
  • ½ cup peanut butter creamy natural
  • ¼ cup almond flour
  • ¼ cup cacao powder
  • ½ cup maple syrup
  • 1.5 tablespoon applesauce unsweetened
  • 1.5 teaspoon vanilla
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ cup chocolate chips vegan

Instructions

  • Preheat the oven to 350 degrees F.
  • Add all ingredients into a food processor except for the chocolate chips.
  • Blend until completely smooth and combined. Stir in ½ cup chocolate chips
  • Pour into non-stick 9×9 baking pan.
  • Sprinkle the remaining chocolate chips on top.
  • Bake for 25 minutes, then let cool for about 1 hour.
  • Serve and enjoy!

Notes

Drain and rinse your beans before using.
Use a food processor, not a blender, to make the brownie batter. This will ensure the batter is completely smooth.
Make these brownies in a greased or non-stick 8×8 baking dish.

Nutrition

Calories: 281kcal | Carbohydrates: 36g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 299mg | Potassium: 358mg | Fiber: 5g | Sugar: 21g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg

Vegan Air-Fried Tofu Nuggets (in 10 minutes!)

by 21 Comments

These crispy, satisfying Vegan Air-Fried Tofu Nuggets will turn you into a tofu lover immediately! These nuggets satisfy a fast-food craving without the hydrogenated oils and yucky additives. Plus, it’s way cheaper! Don’t fret if you don’t have an air fryer, they can be made in the oven as well! Pair nuggets with Crispy Baked French Fries. If you are looking for other healthy fast-food alternatives, try Healthy Happy Meal, Vegan Sesame Tofu Tenders, and Grillable Black Bean Burgers.

Tofu nuggets on white parchment paper with a plate of french fries to the left and a small bowl of honey mustard to the left as well.

Why I Love This Recipe

  • Ready in 10: A crispy tofu nugget ready in 10 minutes? Say less! Everyone is looking for quick and easy ways to get in more protein and this 10-minute recipe is perfect.
  • Air-Fried: Instead of fried, baked, or pan-fried, these tofu nuggets are air-fried to give them that crispy texture without the oil.
  • Plant-Based Protein: These tofu nuggets pack in the plant-based protein because tofu is an incredible protein source, especially if you use extra-firm tofu!

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Notes on Ingredients

Ingredients needed to make air fried tofu nuggets laid out on the counter and labeled including: extra firm tofu, salt, smoked paprika, garlic powder, olive oil, and black pepper.
  • Tofu: Use a block of extra-firm, high-protein tofu. If you can’t find high-protein tofu, use a firm block of tofu and press it well. I like to use a tofu press for this.
  • Salt: I try to use a high-quality mineral salt which adds essential minerals and more flavor to this recipe.
  • Ketchup: Whatever your dipping sauce of choice works! Ideally, look for a ketchup that has no added sugar.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Air-Fried Tofu Nuggets?

  1. Rip the tofu into bite size cubes and then add to a bowl or bag and coat it with olive oil and spices.
  2. Add nuggets into the air fryer and cook for 10-15 minutes at 400 degrees F, shaking halfway through. (See below for oven method)
  3. Serve with dipping sauce and enjoy them fresh!
A wooden cutting board filled with 15 pieces of raw tofu. Beside the cutting board is a small bottle of olive oil.
  1. Step 1: First, cut or rip the tofu into bite-size pieces.
A small white plate filled with tofu pieces coated in olive oil. Next to the plate is three small bowls with salt, black pepper, and smoked paprika.
  1. Step 2: Then, mix the tofu with spices and a bit of olive oil in a baggie or bowl.
A black air fryer basket filled with raw tofu nuggets coated in oil and seasoning ready to be cooked.
  1. Step 3: Air fry the tofu for 10-15 minutes at 475 degrees F.
A brown cutting board with a piece of crinkled parchment paper on it topped with air fried tofu nuggets.
  1. Step 4: Finally, serve fresh with dipping sauce of choice.

Commonly Asked Questions

How many days can I store Vegan Air-Fried Tofu Nuggets in the fridge to eat as leftovers?

These nuggets are best eaten fresh. If you are storing them, keep them in an airtight container for up to three days in the fridge. To reheat, put them back in the air fryer or oven on a high heat for a couple minutes.

What air-fryer do you recommend?

I love this budget air-fryer by Cosori. For more of a splurge, I love the Our Place 6-in-1 Wonder Oven.

Can Vegan Air-Fried Tofu Nuggets be made in the oven?

Yes. For the oven method, bake the nuggets on a baking sheet lined with parchment paper at 475 degrees F for 15 minutes, flipping halfway through.

What sauces go well with Vegan Air-Fried Tofu Nuggets?

Besides ketchup, I love hot sauce, vegan honey mustard, barbecue, homemade vegan ranch, or even homemade hummus (call me crazy). 

“Oh. My. Gosh, air fryer tofu is delicious!!! I added much more of each spice, especially the paprika that I adore, but the crunchy outside after just 15 minutes without adding any oil is fantastic!”

– Erin

Close up of the air fried tofunuggets on a white plate with a bowl of honey mustard dipping sauce and fries.

Extra Helpful Tips

  • You can make these nuggets in the air fryer or oven. See the recipe card instructions for both methods.
  • Season the nuggets with whatever your favorite spices are including chili powder, cumin, onion powder, etc.
  • Serve these tofu nuggets with a side of oil-free crispy baked French fries.
  • Instead of cutting the tofu into perfect cubes, rip the tofu into bite-size pieces to give more of a classic chicken nugget shape.
  • While these nuggets are best eaten fresh, you can store them in an airtight container for up to 3 days in the fridge. To reheat, put them back in the air fryer or oven on a high heat for a couple minutes.

More Tofu Recipes

If you tried these Vegan Air-Fried Tofu Nuggets or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A brown cutting board with a piece of crinkled parchment paper on it topped with air fried tofu nuggets and two bowls of sauce (one is ketchup and one is honey mustard).
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4.84 from 6 votes

Vegan Air-Fried Tofu Nuggets

You're going to be a tofu lover once you try these crispy, savory tofu nuggets! They'll be ready in 10 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, healthy lunch, Lunch
Cuisine: American, Vegan
Diet: Gluten Free, Vegan
Servings: 4
Calories: 113kcal
Author: Danielle Brown
Cost: $2

Equipment

Ingredients

  • 1 block high protein tofu or extra firm, pressed, and drained
  • 2 teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ketchup for dipping or other condiment of choice
  • olive oil drizzle on or use spray

Instructions

  • Cut or rip the tofu into bite size cubes and then use a bowl or bag and shake it with olive oil and spices.
  • Add into the air fryer and cook for 10-15 minutes at 400 degrees F, shaking halfway through. For the oven method, bake at 475 degrees F on a baking sheet with parchment for 15 minutes (flipping halfway through) or until desired crispiness.
  • Serve with dipping sauce and enjoy them fresh!

Notes

You can make these nuggets in the air fryer or oven. See the recipe card instructions for both methods.
Season the nuggets with whatever your favorite spices are including chili powder, cumin, onion powder, etc.
Serve these tofu nuggets with a side of crispy baked French fries.
Instead of cutting the tofu into perfect cubes, rip the tofu into bite-size pieces to give more of a classic chicken nugget shape.

Nutrition

Calories: 113kcal | Carbohydrates: 5g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 271mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 0.01mg | Calcium: 64mg | Iron: 3mg

Ultimate Vegan Sweet Potato Nachos

by 3 Comments

Nacho lovers, you need to make Ultimate Vegan Sweet Potato Nachos! This healthy twist on traditional nachos will satisfy your craving but leave you feeling so much better than regular nachos. Perfect for a game day appetizer or delicious weeknight meal! Make Vegan Cauliflower Potato Cheesy Casserole, No-Mayo Potato Salad, and Apple Dessert Nachos next!

A white plate being held by a white hand with sweet potato nachos on it topped with lentil meat, avocado slices, tomato slices, jalapeno slices, and a drizzle of sour cream.

Why I Love This Recipe

  • Lightened Up Nachos: With sweet potatoes as the base and a homemade, dairy-free queso, this plant-based, nutrient-dense version of nachos is way healthier than the normal version but tastes so good!
  • Dairy-Free: Most nachos are dairy-laden with a calorie-dense queso. These are 100% dairy-free with a homemade dairy-free queso that’s just as flavorful and delicious.
  • Customizable Options: You can fully customize Ultimate Vegan Sweet Potato Nachos to your taste buds and preferences. Don’t like sweet potatoes? Use russet potatoes! Don’t like lentils? Replace it with a crumbled protein you enjoy! 

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Notes on Ingredients

  • Sweet Potato: Can substitute for any kind of regular white potato or sweet potato variety.
  • Queso: Make a homemade vegan queso using the vegan cheese recipe from the linked recipe or use store-bought.
  • Cashew Sour Cream: I make my own homemade cashew sour cream but feel free to use store-bought.
  • Jalapeno: Optional and adds spice.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Ultimate Vegan Sweet Potato Nachos?

  1. Preheat the oven to 475 degrees F and line a baking sheet with parchment paper. 
  2. Slice the sweet potatoes into thin rounds and season with salt, pepper, and smoked paprika. Bake for 20 minutes.
  3. Make lentil taco meat by combining brown lentils in a bowl with all the spices. Then, heat in a pan or in the microwave.
  4. While the potatoes are roasting, make the queso and cashew sour cream.
  5. Slice tomatoes, avocado, and jalapeno for topping.
  6. Assemble the nachos by placing the baked sweet potatoes on a plate, then top it with queso, taco meat, tomatoes, avocado, jalapenos, cashew sour cream and a bit of salt and pepper! Enjoy!
A parchment lined pan with slices of sweet potato on it.
  1. Step 1: First, preheat the oven, line a baking sheet with parchment, and roast the sliced sweet potatoes.
A wood cutting board with a halved sliced avocado, a whole tomato and a sliced tomato, a cup of lentils, and sliced jalapenos.
  1. Step 2: Then, make the lentil taco meat and slice the veggies.
A white plate with sweet potato nachos on it topped with lentil meat, avocado slices, tomato slices, jalapeno slices, and a drizzle of sour cream.
  1. Step 3: Mix it all together.
A white plate with sweet potato nachos on it topped with lentil meat, avocado slices, tomato slices, jalapeno slices, and a drizzle of sour cream. Behind the plate is a sweet potato, half an avocado, and a whole tomato.
  1. Step 4: Finally, serve and enjoy!

Commonly Asked Questions

How many days can I store Ultimate Vegan Sweet Potato Nachos as leftovers? Can they be made ahead of time?

Once assembled, the sweet potato nachos are best eaten hot and fresh. If you are making them ahead, make all of the components (except slicing the avocado) and store everything separately. When you’re about ready to serve, reheat sweet potato, lentil meat, and queso and assemble the nachos. Top with freshly sliced avocado.

Do I have to use lentils as taco meat for Ultimate Vegan Sweet Potato Nachos?

No–you can use any kind of beans or you can use an alternate protein altogether. I like to use crumbled tofu or tempeh for another option as I’m vegan but feel free to substitute ground animal protein if that’s what you prefer.

Can I use chips instead of sweet potatoes for Ultimate Vegan Sweet Potato Nachos?

Sure! This is just a healthier version but feel free to substitute organic corn tortilla chips in.

“I made these tonight!! I used both sweet and regular potatoes for the “chips.” They are incredible! I skipped the jalapeños and my kids tried them too!”

– Allison

A white plate with sweet potato nachos on it topped with lentil meat, avocado slices, tomato slices, jalapeno slices, and a drizzle of sour cream.

Extra Helpful Tips

  • Double the amount of sweet potatoes you’re making so you have leftovers for other meals throughout the week. You can do the same for the homemade cashew sour cream and vegan queso.
  • Omit the jalapenos or serve them on the side for no spice.
  • Only add the avocado on top just before serving. Avoid slicing it hours before serving because it may oxidize and brown on the top a bit.
  • This dish can serve 4-6 people as an appetizer or 1-2 people as a main meal.
  • Make One Pot Enchilada and Buffalo Tofu Poppers next!

More Healthy Comfort Food

If you tried these Ultimate Vegan Sweet Potato Nachos or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white plate with sweet potato nachos on it topped with lentil meat, avocado slices, tomato slices, jalapeno slices, and a drizzle of sour cream.
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Ultimate Vegan Sweet Potato Nachos

The perfect appetizer or entree for a game day party or delicious weeknight dinner. Healthier nachos!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Entree
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 2
Calories: 730kcal
Author: Danielle Brown
Cost: $8

Equipment

Ingredients

Sweet Potato Nachos

  • 1 large sweet potato sliced thin
  • 1 beefsteak tomato diced
  • ½ cup plant-based queso see notes for recipe, homemade or store bought
  • 2 tablespoon cashew sour cream
  • 1 jalapeno sliced
  • 1 avocado sliced

Lentil Taco Meat

  • 1 cup lentils steamed, or bean/protein of choice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cumin

Instructions

  • Preheat the oven to 475 degrees F and line a baking sheet with parchment paper.
  • Slice the sweet potatoes into thin rounds and season to taste with salt and pepper and smoked paprika. Bake for about 20 minutes or until cooked through and a bit crispy (not burnt!).
  • Prepare lentil taco meat by combining 1 cup steamed brown lentils or bean of choice in a bowl with all the spices. Then, heat in a pan or in the microwave.
  • While the potatoes are roasting, make the queso and cashew sour cream.
  • Slice tomatoes, avocado and jalapeno for topping.
  • Assemble the nachos by placing the baked sweet potatoes on a plate, then top it with queso, taco meat, tomatoes, avocado, jalapenos, cashew sour cream and a bit of salt and pepper! Enjoy!

Notes

  • Double the amount of sweet potatoes you’re making so you have leftovers for other meals throughout the week. You can do the same for the homemade cashew sour cream and vegan queso.
  • Omit the jalapenos or serve them on the side for no spice.
  • Only add the avocado on top just before serving. Avoid slicing it hours before serving because it may oxidize and brown on the top a bit.
  • This dish can serve 4-6 people as an appetizer or 1-2 people as a main meal.
  • Make One Pot Enchilada and Buffalo Tofu Poppers next!

Nutrition

Calories: 730kcal | Carbohydrates: 114g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 789mg | Potassium: 2454mg | Fiber: 44g | Sugar: 16g | Vitamin A: 26586IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 10mg

Vegan Chocolate Dipped Peanut Butter Cookies

by 5 Comments

These Vegan Chocolate Dipped Peanut Butter Cookies take a basic peanut butter cookie and elevate it with a dipped chocolate coating. Life-changing! These cookies are 100% plant-based, gluten-free, and low in sugar, similar to Gluten-Free Cherry Cobbler! You can still enjoy dessert while eating a healthy diet! Make Peanut Butter & Jelly Cups or PB Jam Thumbprints next.

Vegan Chocolate Dipped Peanut Butter Cookies in a pile.

Why I Love This Recipe

  • Droolworthy Chocolate–Peanut Butter Combo: The peanut butter and chocolate combo of these cookies makes them so delicious and always a crowd favorite.
  • Low Sugar Treat: You can still eat a healthy diet and maintain your health goals while enjoying treats. These cookies are refined sugar free and sweetened with coconut sugar.
  • Gluten-Free: These cookies are gluten-free friendly and suitable for gluten-free eaters. Made with almond flour!

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Notes on Ingredients

  • Almond Flour: Blanched almond flour is the base of these cookies and keeps them gluten-free. If you’re looking for a nut-free cookie, try my 3-Ingredient Banana Oatmeal Bites.
  • Peanut Butter: Use a creamy, natural peanut butter. The only ingredients should be peanuts and salt.
  • Coconut Sugar: Keep these cookies refined sugar free with coconut sugar.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Chocolate Dipped Peanut Butter Cookies?

  1. Preheat oven to 350 degrees F and prep a baking sheet with parchment paper.
  2. In a bowl, whisk together almond flour, baking soda and pinch of salt.
  3. Add peanut butter, coconut sugar and vanilla to a food processor and blend until combined.
  4. Next, add in the dry mixture to the food processor and water. Blend until combined, scraping down sides as necessary. 
  5. Form dough into 1-inch balls and flatten between your palms. Add onto baking sheet 2 inches apart.
  6. Bake for 8-10 minutes.
  7. Melt the chocolate chips in a microwave safe bowl in 30 second increments, mixing in between. 
  8. Dip cookies. Allow them to set in the fridge then serve and enjoy!
A silver bowl of almond flour and a whisk.
  1. Step 1: First, make the dough and bake the cookies.
A pan lined with parchment paper and peanut butter cookies dipped in chocolate.
  1. Step 2: Then, dip them in melted chocolate, refrigerate, and enjoy.

Commonly Asked Questions

I can’t have peanuts, what is an alternative that I can use to peanut butter in Chocolate Dipped Peanut Butter Cookies?

You can use almond butter, sunflower butter, coconut butter, or tahini! Another nut-free cookie is 3-Ingredient Banana Oatmeal Bites.

What kind of chocolate did you use to make Chocolate Dipped Peanut Butter Cookies?

I used Trader Joe’s vegan chocolate chips here but I also recommend Lily’s, Just Date, or Enjoy Life.

Do cookies store well as leftovers?

Yes! They are best if stored in the fridge in a sealed container for up to 7 days or in the freezer for up to 2 months.

“These are incredible!!! My kids loved them too! I’ll definitely be making these again!”

– Allison

A stack of chocolate dipped peanut butter cookies.

Extra Helpful Tips

  • Keep them 100% refined sugar free by using chocolate sweetened with stevia or dates. I love these date-sweetened chocolate chips.
  • Store leftovers cookies in an airtight container in the fridge for up to 7 days or freezer for up to 2 months. Cookies freeze super well!
  • Dipping the cookies in chocolate is optional (but delicious!) so feel free to leave them plain if you’d prefer.

More Healthy Desserts

If you tried these Vegan Chocolate Dipped Peanut Butter Cookies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A plate of Vegan Chocolate Dipped Peanut Butter Cookies.
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5 from 2 votes

Vegan Chocolate Dipped Peanut Butter Cookies

A healthy, decadent sweet treat that mixes the ultimate combination… chocolate and PB!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 196kcal
Author: Danielle Brown
Cost: $8

Equipment

Ingredients

  • 1 cup almond flour + 2 tbsp
  • ½ cup peanut butter creamy
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 5 tablespoon water
  • ¾ cup chocolate chips vegan
  • sea salt garnish

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a bowl, whisk together almond flour, baking soda and pinch of salt. Set aside.
  • Add peanut butter, coconut sugar and vanilla to a food processor and blend until combined. Now pour in the dry almond flour mixture to the food processor and water. Blend until combined, scraping down sides as necessary.
  • Form dough into 1 inch balls and flatten between your palms. Add onto baking sheet 2 inches apart.
  • Bake for 8-10 minutes. Remove from oven. Cool cookies for 30 minutes.
  • Melt the chocolate chips in a microwave safe bowl in 30 second increments, mixing in between.
  • Coat one half of the cookies in melted chocolate, then put them back on the baking sheet.
  • Allow the cookies to set in the fridge then serve and enjoy!

Notes

  • Keep them 100% refined sugar free by using chocolate sweetened with stevia or dates.
  • Store leftovers cookies in an airtight container in the fridge for up to 7 days or freezer for up to 2 months. Cookies freeze super well!
  • Dipping the cookies in chocolate is optional (but delicious!) so feel free to leave them plain if you’d prefer.

Nutrition

Calories: 196kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 105mg | Potassium: 93mg | Fiber: 2g | Sugar: 12g | Calcium: 33mg | Iron: 1mg

Dairy-Free Mango Pineapple Ice Cream

by 6 Comments

If you’re craving something sweet but don’t want all the added sugar, try Dairy-Free Mango Pineapple Ice Cream! This plant-based ice cream is made entirely from whole foods meaning no added sugar, gluten, or dairy. Plus, it’s rich in antioxidants, vitamins, and minerals. Other fruity desserts you’ll love are Gluten-Free Cherry Cobbler, Berries & Cream Smoothie, DIY Nature’s Gatorade, and Soft Baked Oatmeal Raisin Cookies.

A white hand holding an ice cream cone with three scoops of mango ice cream on it.

Why I Love This Recipe

  • Easy Dessert: This is a fool-proof dessert recipe. You just throw everything into a food processor and blend!
  • Weight Loss Friendly: When I was working as a holistic health coach, I would recommend this recipe to my clients all the time as a healthy dessert option if you’re trying to lose weight.
  • Low Sugar: This dessert has no added sugar making it a much better alternative than most ice creams. It’s also dairy-free, gluten-free, and plant-based.

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Notes on Ingredients

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Dairy-Free Mango Pineapple Ice Cream?

  1. Add all ingredients into a food processor or high speed blender and blend until completely smooth.
  2. Eat it right away, or for a hard-packed ice cream, pour it into a loaf pan, smooth the top over, and freeze for 30 minutes to 1 hour.
  3. Scoop and serve!
A loaf pan filled with mango ice cream and an ice cream scooper with a scoop of ice cream in it.
  1. Step 1: First, add all of the ingredients to a food processor and blend until smooth.
Two bowls of mango ice cream.
  1. Step 2: Then, freeze for 30 minutes to an hour before scooping and serving!

Commonly Asked Questions

How long will Dairy-Free Mango Pineapple Ice Cream last in the freezer?

This ice cream will last 1-2 weeks in a covered and sealed container in the freezer.

What kind of coconut water should I use to make ice cream?

I am so excited to have teamed up with C2O for this post. I used the Pineapple C2O Coconut Water, but any kind of coconut water will do. C2O makes AMAZING coconut water from green young Thai coconuts, and they explain that young Thai coconuts are: “from an especially fragrant & tasty variety that is unique to the inland soils of Thailand, our coconuts are a freshwater type that yields a more delightful taste than the salty flavor of more common coastal coconut”. Use their store locator to find out where you can get their coconut water near you!

What kind of toppings would you suggest on Dairy-Free Mango Pineapple Ice Cream?

I like shredded coconut, chopped nuts, hemp seeds, agave or honey, berries, or any other cut-up fruit.

Can I use other fruits in place of mango and pineapple in sorbet?

Sure! Frozen strawberries, peaches, or bananas would be great in this as well! Just be sure to use frozen fruits.

“I made it today for the first time and it will not be the last. So good!!!”

– Sara

A metal pan filled with mango ice cream and a scooper filled with a scoop of ice cream.

Extra Helpful Tips

  • If you aren’t serving the ice cream immediately after making it, let it thaw on the counter for 30 minutes to allow it to soften before scooping.
  • Store leftovers in a covered loaf pan for 1-2 weeks in the freezer.
  • Feel free to swap any of the fruit for another frozen fruit.

More Healthy Desserts

If you tried this Dairy-Free Mango Pineapple Ice Cream or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two bowls of mango ice cream.
Print Recipe
5 from 4 votes

Dairy-Free Mango Pineapple Ice Cream

Make this weight-loss friendly fruity ice cream to satisfy your sweet tooth without the added sugar!
Prep Time5 minutes
Freezer Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 84kcal
Author: Danielle Brown
Cost: $6

Equipment

Ingredients

  • 2 cups pineapple frozen
  • 2 cups mango frozen
  • 1 teaspoon turmeric powder
  • ½ cup coconut water I use C2O brand
  • ¼ cup coconut milk canned full-fat

Instructions

  • Add all ingredients into a food processor or high-speed blender and blend until completely smooth, scraping down the sides as necessary.
  • For more of a hard-packed ice cream, pour into a loaf pan, smooth, then put in the freezer. If you prefer a soft-serve consistency, you can eat it right away.
  • Let the ice cream sit in the freezer for about 30 minutes to 1 hour then scoop and serve!

Notes

  • If you aren’t serving the ice cream immediately after making it, let it thaw on the counter for 30 minutes to allow it to soften before scooping.
  • Store leftovers in a covered loaf pan for 1-2 weeks in the freezer.
  • Feel free to swap any of the fruit for another frozen fruit.

Nutrition

Calories: 84kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 23mg | Potassium: 231mg | Fiber: 2g | Sugar: 13g | Vitamin A: 627IU | Vitamin C: 47mg | Calcium: 20mg | Iron: 1mg

This post was sponsored by C2O Coconut Water.

Homemade Vegan Protein Bars (no bake!)

by 46 Comments

Finding a vegan protein bar that meets all the requirements–no refined sugar, plant-based, high in protein, and clean ingredients–can be super challenging. Instead, try making your own at home! These Homemade Vegan Protein Bars are no-bake and come together in 15 minutes. If you need other healthy, high protein snack ideas, try my Cinnamon Bun Cauliflower Smoothie, gluten-free Seedy Bread, or my Vegan Chocolate Protein Pudding.

A stack of 4 vegan seedy protein bars with a layer of chocolate on top.

Why I Love This Recipe

  • Rich Flavor: The chocolate topping makes these bars taste like dessert, but they’re healthy enough for breakfast!
  • Quality Ingredients: Store-bought protein bars are filled with junk. These are made from dates, cashews, hazelnuts, pumpkin seeds, and other nourishing ingredients.
  • Meal Prep Friendly: These bars store incredibly well in the fridge or freezer. Snack on them all week long!

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Notes on Ingredients

Ingredients laid out on a marble counter and labeled including: pumpkin seeds, salt, chia seeds, dried cherries, cashews, hazelnuts, medjool dates, coconut, peanut butter, and chocolate chips.
  • Peanut Butter: Use peanut butter that has only two ingredients: peanuts and salt.
  • Dried Cherries: You can sub another dried fruit here such as raisins, golden raisins, or even dried apricots. Just know the flavor profile may change slightly.
  • Walnuts: Sub any nut here. Pecans or peanuts would be delicious!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Homemade Vegan Protein Bars?

  1. Blend all ingredients except for coconut and chocolate in the food processor. Blend until completely combined.
  2. Press mixture firmly and evenly into a 9×9 baking pan. 
  3. Melt chocolate chips in a bowl in 30 second increments, mixing each time until melted.
  4. Spread the melted chocolate over the top of the granola bar mixture.
  5. Top with coconut and extra chocolate chips if you want.
  6. Let them sit in the fridge for at least an hour to firm up.
  7. Cut when you’re ready to eat them and serve!
A mini food processor filled with cashews, hazelnuts, and pumpkin seeds. Beside the food processor is a measuring cup filled with peanut butter and a small bowl of dried cherries.
  1. Step 1: First, add all ingredients to a food processor except chocolate chips.
A food processor filled with a blended vegan protein bar dough.
  1. Step 2: Then, blend until combined and a sticky dough forms.
An 8x8 baking pan with a flat layer of protein bars.
  1. Step 3: Press into a 9×9 baking pan.
A small bowl of melted chocolate.
  1. Step 4: Next, melt chocolate in the microwave.
An 8x8 baking dish filled with vegan protein bars with a drizzle of chocolate all over. Beside the dish is a spoon covered in chocolate and a small bowl with remaining melted chocolate.
  1. Step 5: Pour the chocolate over the bars.
An 8x8 baking dish filled with vegan protein bars covered in melted chocolate and shredded coconut.
  1. Step 6: Lastly, sprinkle with shredded coconut and refrigerate them for at least an hour.

Commonly Asked Questions

How should I store the Homemade Vegan Protein Bars and how long will they last?

Store the Vegan Protein Bars in an airtight container in the fridge or freezer (personal preference) for up to 7 days.

Could I substitute a different nut butter for peanut butter?

Most definitely! Almond butter or cashew butter would be a delicious alternative.

Can I make Homemade Vegan Protein Bars nut-free?

Unfortunately, these bars need nuts as their base for texture and to hold together. If you are nut-free, I’d recommend you try these 3-Ingredient Oatmeal Banana Bites.

How much protein is in one Homemade Vegan Protein Bar?

Depending on how you slice the bars, there is anywhere between 5-10g of protein.

“These are so delicious and easy to customize with what you have on hand. I add flax and apricots in addition to your ingredients. I love to eat them pre or post workout.”

– Adrienne

A piece of white parchment paper with 4 squares of vegan protein bars on it. Beside the bars is a small bowl of chocolate chips and small bowl of shredded coconut.

Extra Helpful Tips

  • Be sure to use a food processor for the ingredients, not a blender. A blender will create an uneven texture and is meant to puree food rather than finely chop. 
  • Feel free to omit the chocolate topping and leave the bars plain if you prefer.
  • Swap out the dried fruit and nuts for what you have on hand.
  • Carefully pit each medjool date to avoid any pit fragments in the bars. If you love medjool dates, then you have to make Vegan Snickers Stuffed Dates next.

More Vegan Breakfasts and Snacks

If you tried these Homemade Vegan Protein Bars or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A homemade vegan protein bar with melted chocolate and shredded coconut on top sitting on top of a spatula. In the background there are more protein bars and a small wooden bowl filled with coconut.
Print Recipe
5 from 13 votes

Homemade Vegan Protein Bars (no bake!)

Finding a vegan protein bar that meets all the healthy requirements can be super challenging. Instead, make your own at home!!
Prep Time15 minutes
Refrigerate1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 10
Calories: 286kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

  • 1 cup medjool dates pitted
  • ½ cup cashews raw
  • ½ cup hazelnuts any other nut works
  • ¼ cup pumpkin seeds raw
  • ½ cup dried cherries any other dried fruit works
  • 2 tablespoon chia seeds
  • ⅓ cup peanut butter creamy
  • ¾ cup dark chocolate chips for melting on top
  • 2 tablespoon shredded coconut for topping
  • ¼ teaspoon salt

Instructions

  • Blend all ingredients except for coconut and chocolate in the food processor. Blend until completely combined.
  • Press mixture firmly and evenly into a 9×9 baking pan.
  • Melt chocolate chips in a bowl in 30 second increments, mixing each time until melted.
  • Spread the melted chocolate over the top of the granola bar mixture.
  • Top with coconut and extra chocolate chips if you want.
  • Let them sit in the fridge for at least an hour to firm up.
  • Cut when you’re ready to eat them and serve!

Notes

Be sure to use a food processor for the ingredients, not a blender. A blender will create an uneven texture and is meant to puree food rather than finely chop. 
Feel free to omit the chocolate topping and leave the bars plain if you prefer.
Swap out the dried fruit and nuts for whatever you have on hand.
Be sure to carefully pit each medjool date to avoid any pit fragments in the bars. If you love medjool dates like I do, then you have to make Vegan Snickers Stuffed Dates next.
 

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 0.1mg | Sodium: 116mg | Potassium: 347mg | Fiber: 4g | Sugar: 20g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg

Creamy Vegan Hummus Pasta

by 26 Comments

I have a new pasta obsession. Have you ever tried Creamy Vegan Hummus Pasta? Hummus actually makes for the best homemade, quick, and easy pasta sauce! This pasta dish is fiber-filled, dairy-free, and can be made gluten-free! I love to make my own homemade creamy hummus but store-bought works fine too. For more easy pasta dishes, make All Your Greens Pasta, One Pan Tuscan Pasta, or Creamy Vegan Pumpkin Alfredo.

Creamy Vegan Hummus Pasta in a large white bowl. Beside the bowl is a lemon, a fork, and fresh parsley on the counter.

Why I Love This Recipe

  • Unique: Impress your guests with a new pasta dish featuring a creamy hummus pasta sauce.
  • Healthy & Light: Have you ever had pasta made with creamy hummus?! I bet not! This dish is packed with veggies, whole-grain pasta, and creamy hummus for the perfect healthy dish.
  • Dairy Free: This creamy pasta is 100% dairy-free so it’s suitable for a vegan diet.

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Notes on Ingredients

  • Pasta: Any pasta works! I like a short noodle for this dish and use gluten-free pasta to make this recipe gluten-free friendly.
  • Hummus: I like to make my own creamy homemade hummus. If buying store-bought, opt for an organic and seed-oil free version.
  • Kalamata olives: Any kind of olive would work here, but kalamata pairs best with the Mediterranean flavors.
  • Artichokes: I used canned artichokes in water, not oil, for this recipe.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Creamy Vegan Hummus Pasta?

  1. Boil water, cook the pasta, drain, and then set aside. While the pasta cooks, chop the tomatoes.
  2. After straining the pasta, put it back into the large pasta pot, add artichokes with liquid, spinach, olives, hummus, tomatoes, salt, pepper and garlic.
  3. Stir well until combined. Serve and enjoy!
A silver pot filled with creamy vegan hummus pasta with a spoon sticking out of the pot.
  1. Step 1: First, cook the pasta and chop the tomatoes. Drain the pasta and add it back to the pot.
A white bowl filled with creamy vegan hummus pasta with a small fork in it.
  1. Step 2: Then, add the remaining ingredients to the large pot and mix well to combine. Serve and enjoy!

Commonly Asked Questions

How many days can I store Creamy Vegan Hummus Pasta in the fridge to eat as leftovers?

Store this pasta in the fridge for up to 3 days in an airtight container. This pasta can be eaten cold or reheated in the microwave/on the stove for a couple minutes until warm.

What kind of pasta noodle works best for Creamy Vegan Hummus Pasta?

I love to use a short noodle like penne, bow tie, or fusilli, but a longer noodle like spaghetti works too! Gluten-free pasta, whole-wheat pasta, or even protein pasta works for this dish. Make my Hormone Support Pasta Bowls next!

Should I use store bought hummus or make my own for Creamy Vegan Hummus Pasta? 

You can do either. I like to make my own homemade hummus so I know it’s organic and free from seed-oil, but store-bought is good too.

“I’m eating this right now and it’s delicious! I will definitely be making it again and again.”

– Debbie

Close up of the creamy Vegan Hummus Pasta in a white serving bowl.

Extra Helpful Tips

  • Use any kind of pasta you want, including gluten-free.
  • Boil the pasta in a large pot so once you strain the pasta, you can use the same large pot to mix everything together.
  • Feel free to omit any of the ingredients you or your family don’t enjoy. Don’t love olives? Omit them or replace them with finely chopped red onion!
  • Top Creamy Vegan Hummus Pasta with grilled or air-fried tofu nuggets for extra protein.
  • Store leftover pasta in the fridge for up to 3 days in an airtight container. This pasta can be eaten cold or reheated in the microwave/on the stove for a couple minutes until warm.

More Easy Pasta Dishes

If you tried this Creamy Vegan Hummus Pasta or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Creamy Vegan Hummus Pasta in a large white bowl. Beside the bowl is a lemon, a fork, and fresh parsley on the counter.
Print Recipe
5 from 5 votes

Creamy Vegan Hummus Pasta

Hummus actually makes for the best homemade, quick, and easy pasta sauce! Plus, this dish is filled with fiber and antioxidants from the veggies and pasta!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entree, Pasta
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegan
Servings: 6
Calories: 448kcal
Author: Danielle Brown
Cost: $13

Equipment

Ingredients

  • 1 16 oz bag of pasta I used penne
  • 1 cup homemade hummus or store-bought
  • 4 cups baby spinach fresh
  • 1 12 oz jar of marinated artichokes in water
  • 2 cups grape tomatoes halved
  • 1 tablespoon lemon juice
  • ½ cup kalamata olives pitted
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • pepper to taste

Instructions

  • Boil the water and cook the pasta.
  • While the pasta cooks, chop the tomatoes. Strain the pasta once it’s done.
  • After straining the pasta, put it back into the large pasta pot, add artichokes with liquid, spinach, olives, hummus, tomatoes, salt, pepper and garlic.
  • Stir well until combined. Serve and enjoy!

Notes

Use any kind of pasta you want, including gluten-free.
Boil the pasta in a large pot so once you strain the pasta, you can use the same large pot to mix everything together.
Feel free to omit any of the ingredients you or your family don’t enjoy. Don’t love olives? Omit them or replace them with finely chopped red onion!

Nutrition

Calories: 448kcal | Carbohydrates: 69g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 975mg | Potassium: 505mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2960IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 3mg

Vegan Gluten-Free Gingerbread Loaf

by 2 Comments

You are going to love my new recipe for vegan gluten-free gingerbread loaf! It’s moist, fluffy, perfectly sweetened, rich with molasses and so easy to make. If you need a festive, holiday-themed dessert, or just want to bake something new and delicious (and plant-based of course), this is perfect for you. Let’s get baking!

How do you make vegan gluten-free gingerbread loaf?

The preparation for this recipe only takes about 15 minutes. First, you will combine the wet ingredients in a medium bowl and whisk together, then you will combine the dry ingredients in a bowl and whisk as well. Pour the wet mixture into the dry and stir with a wooden spoon.

Pour the batter into a loaf pan then bake for about 35-40 minutes. I baked mine for about 38 minutes. You’ll want to bake it until a toothpick or a fork comes out clean.

What ingredients will I need?

The ingredients in this vegan gluten-free gingerbread loaf are clean + simple.

It’s made with flax, almond flour, applesauce instead of oil, arrowroot flour and yummy aromatic holiday spices! Yummy and healthy!

Make this for the holidays and your guests will be beyond impressed. I have a confession, the day I made this, we ate the whole loaf in one day. Granted, it was shared among 4 people, but still….it’s AMAZING.

Commonly Asked Questions:

  • What kind of frosting did you use? I used Miss Jones Vegan frosting – the vanilla flavor. As far as frostings go this one has pretty clean ingredients.
  • Do I HAVE to use frosting or can I just make the loaf and have it plain? The loaf is absolutely delicious by itself too. You can omit the frosting if you’d like.
  • What if I have a nut allergy and can’t use almond flour? I have only tried this recipe with almond flour but you can try it with oat flour if you want!
  • How long does this take to bake?! It only takes up to 40 minutes. Let it cool before cutting into it.
  • How should I store the gingerbread loaf? Store covered at room temperature for 3 days.

Vegan Gluten-Free Gingerbread Loa

Will my non-vegan family and friends enjoy this?

YES! Most definitely. This is going to be yours and their new favorite, I promise. Bring this loaf to a Christmas party, a holiday pot luck, a dinner with friends, or even just to share with your family and friends during the holidays. Imagine Christmas morning, curling up on your couch with a blanket, a Hallmark movie, a cup of tea or coffee and a slice of this decadent gingerbread loaf…I mean come on! Doesn’t that sound perfect?!

If you’re traveling for the holidays, you can bake this loaf the day before and bring it with you! It’s a great snack for the plane – but be careful, other passengers might steal some from you.

Vegan Gluten-Free Gingerbread Loaf Picture

This vegan gluten-free gingerbread loaf is:

Moist

Fluffy 

Perfectly Sweetened

Decadent

Rich

Mouth-watering

Delicious

Vegan Gluten-Free Gingerbread Loaf

What makes this vegan-gluten-free gingerbread loaf healthier?

It’s plant-based, gluten-free, soy-free and oil-free friendly. It’s grain free too because it’s made with almonds. Desserts with dairy can be inflammatory and make you feel terrible, which is why I made this completely dairy-free. Don’t worry it still tastes delicious.

Vegan Gluten-Free Gingerbread Loaf

A few important tips:

  1. You don’t need the frosting! It just makes it extra yummy.
  2. Store this in an air-tight container so it doesn’t dry it.
  3. I haven’t made it with anything except for almond flour so I can’t speak to any other substitutions. However, you could try it with oat flour if you have a nut allergy
  4. Make sure to let it cool for an hour before slicing into it.

Vegan Gluten-Free Gingerbread Loaf

Want more FREE plant-based recipes and meal ideas?

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Vegan Gluten-Free Gingerbread Loaf Picture

Vegan Gluten-Free Gingerbread Loaf
Print Recipe
5 from 1 vote

Vegan Gluten-Free Gingerbread Loaf

Moist, fluffy, perfectly sweet vegan gluten-free gingerbread loaf is 100% plant-based, oil-free and super easy to make.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Baked Goods, Christmas Dessert, Dessert, Holiday Dessert, vegan dessert
Cuisine: American, Gluten-free, Oil-free, Plant-based, Vegan, Vegan Dessert, WFPB
Servings: 7 thick slices
Author: Danielle Brown

Ingredients

  • ¼ cup unsweetened applesauce
  • 3 flax eggs 3 tablespoon ground flax + 7.5 tablespoon water
  • ½ cup molasses
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 2 cups almond flour
  • ¼ cup arrowroot powder
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoon ginger powder
  • 2 ¼ teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon cloves

Instructions

  • Preheat oven to 350 degrees F. Use an 8x4 loaf pan. Use parchment paper inside of it if your pan isn't non-stick.
  • In a bowl, whisk together all of the wet ingredients. In a larger bowl, whisk together all of the dry ingredients.
  • Add wet ingredients into dry ingredients and stir until combined.
  • Pour into loaf pan and make sure it's spread out evenly.
  • Bake for 35-40 minutes or until a fork comes out clean.
  • Let it cool for an hour then enjoy!

Notes

  • I used a vegan vanilla frosting from the health food store but you can use any frosting you like! 
  • If you have a nut allergy or do not want the higher fat content from the almond flour, you can try all-purpose flour or oat flour!

If you liked this recipe, try my vegan pumpkin pie recipe!

vegan pumpkin pie

You would also love my chocolate frosted vegan brownies!

Chocolate Frosted Vegan Brownies

Made with love,

Danielle

Vegan Chili Stuffed Baked Potatoes (oil-free)

by 1 Comment

Omg! Vegan Chili Stuffed Baked Potatoes are here!

This new plant-based recipe is literally the bomb. It’s hearty, filling, savory, and perfect for the colder weather. If you love this dish, try my Vegan Grillable Black Bean Burgers next! Or, for my potato lovers, make my Healthy Vegan Potato Salad (no-mayo!) next. Top these with Homemade Cashew Sour Cream!

Vegan Chili Stuffed Baked Potatoes

The first step is to make your plant-based chili! This is going to be filling your baked potatoes – this is where all of the flavor comes in!

trying to impress a meat eater in your family with a vegan meal?

If you have meat eaters in your family that are interested in becoming more plant-based or you need a meal to impress them with, you have to try this recipe asap!

vegan chili picture

Cashew Sour Cream

While the chili cooks and the potatoes bake, you can make the cashew sour cream!

The cashew sour cream adds a really nice creaminess and texture to the recipe. The chili is warm and flavorful while the sour cream cools it down and pairs really nicely with the chili.

No need for dairy sour cream when you can make this – I promise you will LOVE it.

Vegan Cashew Sour Cream

How to Make:

The assembly is simple, cut open your potato, fill with chili, then top with sour cream. You can garnish with avocado, chives, or green onion! You can bake or microwave your potatoes, either way would be yummy.

Also, on a side note, if you make this recipe, I want to know your honest opinion. Your feedback means everything to me here at HealthyGirl Kitchen.

Vegan Chili Stuffed Baked Potatoes

I think when people go vegan, they have a pre-conceived notion that they’ll be hungry and all they can eat is tofu and lettuce. Let me tell ya, that is definitely not the case!

You can eat an abundance of amazing food just like this vegan chili stuffed baked potato recipe. You will be obsessed!

The chili adds such a nice hearty, filling aspect to meal.

Vegan Chili Stuffed Baked Potatoes

Top with cashew sour cream and you’re good to go! YUM! Who’s drooling?!

Questions: 

  1. Can I use sweet potato instead of Idaho potatoes? YES OF COURSE!
  2. Can I microwave the potato instead of baking it if I’m short on time? Totally. I microwave mine if I don’t have the 1 hour time to bake the potato.
  3. Do I need to soak the cashews overnight for the sour cream? No, you can boil them for 5-10 minutes instead.
  4. How long does the chili stay good in the fridge? It will stay good for about 4 days but you can freeze it.
  5. Is this a good meal to serve non-vegan guests? YES! You will impress any guests with this dish – it’s amazing!

Vegan Chili Stuffed Baked Potatoes

Share the Love on Social Media

Pin this warm, comforting cheesy vegan cauliflower potato casserole on Pinterest, share the link on Facebook for friends and family to see, or post a picture of your creation on Instagram. Also, be sure to follow me on my new tiktok account, I post a lot of great content on there.

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✨TikTok: @HealthyGirlKitchen

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Vegan Chili Stuffed Baked Potatoes Picture

What are you waiting for?! Get cooking!

Vegan Chili Stuffed Baked Potatoes
Print Recipe
5 from 1 vote

Vegan Chili Stuffed Baked Potatoes (oil-free)

Hearty, filling, savory 100% plant-based vegan chili stuffed baked potatoes are delicious and super easy to make.
Course: Main Course, oil-free dinner, vegan dinner, Vegan Main Course, wfpb dinner
Cuisine: American, Mexican, Plant-based, Vegan
Author: Danielle Brown

Ingredients

Instructions

  • Bake or microwave the potatoes until completely cooked through.
  • Make the chili and the cashew sour cream.
  • Cut open the potato, top it with as much or as little chili as you'd like, and then dollop the cashew sour cream on top. Garnish with garnishes of choice.
  • Serve hot and enjoy!

Notes

20-Minute Vegan Chili Recipe
Cashew Sour Cream Recipe

In good health,

Daniele

Vegan Sweet Potato Chickpea Curry (oil-free)

by 6 Comments

Hello! Who wants to get cozy with a bowl of this vegan sweet potato chickpea curry?!

I have been obsessed with making huge pots of curry for dinner. It’s perfect for meal prep, so warming in this colder weather, takes less than 30 minutes to make and it’s straight up delish.

I paired my curry with basmati rice but feel free to enjoy it with quinoa, brown rice or by itself. Make my Classic Vegan Chickpea Salad or Vegan Cauliflower Potato Cheesy Casserole next!

Vegan Sweet Potato Chickpea Curry Picture

Forget heavy, unhealthy dinners and make a dinner like this! It’s 100% plant-based, gluten-free, dairy-free, vegan, oil-free, soy-free and made with love.

Meal Prep 101

make a big batch of this and eat it throughout the week for delicious, healthy meal prep.

Add it to few containers, pop them in the fridge and bring them to work with you or even to have for dinner when you’re tired at the end of the day and don’t feel like cooking.

Vegan Sweet Potato Chickpea Curry Picture

This vegan sweet potato chickpea curry is filled with all kinds of goodness such as: chickpeas, sweet potato, cauliflower, coconut milk, peas, spinach, peppers and flavorful spices!

You can customize the curry to your liking. Are you not a huge sweet potato fan? No problem! Use Idaho or even Yukon gold potatoes. Want to swap peppers for zucchini? Go ahead!

Seriously the best part about this kind of dinner is that you can substitute the ingredients and it still comes out delish.

Vegan Sweet Potato Chickpea Curry Picture

The spices in here are SO flavorful…your taste buds will be bursting. If you’re a newbie to the plant-based lifestyle and need a staple meal that’s easy to make and tastes really yummy, this is for you!

Need to impress your friends and family or even a skeptical spouse with a vegan dish? Make them this vegan sweet potato chickpea curry! They will love it, I promise! Take my word for it.

Vegan Sweet Potato Chickpea Curry Picture

Common Questions:

  1. Can I add other veggies to this curry? Of course, the more the merrier. I love adding zucchini!
  2. Can I use almond milk instead of coconut milk? Totally, but it will give it a different flavor.
  3. Does this store well in the freezer? Yup! You can freeze this for a rainy day.
  4. How many days will this keep in my fridge? About 4 days.
  5. Can I make this in an instant pot? For sure!

Vegan Sweet Potato Chickpea Curry Picture

This vegan sweet potato chickpea curry is:

Warm

Savory

Flavorful

Cozy

Comforting

Hearty

Filling

Indian 

OMG YUM! Comment below with your feedback if you make this recipe. Your opinion means a lot to me here at HealthyGirl Kitchen.

Vegan Curry Picture

Share the Love

Pin this recipe on Pinterest to save for later, share the recipe link on Facebook for family and friends to see, post a picture of your HealthyGirl creation to Instagram and be sure to tag me @healthygirlkitchen.

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Vegan Sweet Potato Chickpea Curry Picture

What are you waiting for? Run to your kitchen to make this!

Vegan Sweet Potato Chickpea Curry Picture
Print Recipe
5 from 2 votes

Vegan Sweet Potato Chickpea Curry

Cozy, warm, 100% plant-based sweet potato chickpea curry is made in 1-pan and is great for family dinners, meal prep and the colder weather.
Cook Time30 minutes
Total Time30 minutes
Course: dinner, oil-free dinner, vegan dinner, wfpb dinner
Cuisine: Ethnic, Indian, Oil-free, Vegan, Vegan Gluten-free, WFPB
Servings: 4 servings
Author: Danielle Brown

Ingredients

  • ¼ cup onion
  • 2 cups cauliflower chopped into small florets
  • 1 15 oz can of chickpeas rinsed and drained
  • 1 large sweet potato cubed
  • 1 cup frozen peas
  • 1 carton of veggie broth
  • 1 12 oz bag of fresh spinach or half bag of frozen spinach
  • ¼ cup coconut milk
  • 2 bell peppers diced
  • 2 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ tsp coriander
  • 2 teaspoon tapioca starch or arrowroot optional if you want it thicker

Instructions

  • Get out a soup pot or large pan and turn on high heat. Add the cauliflower, sweet potato, peppers, chickpeas, and spices. Add veggie broth to pot/pan just until it covers all of your ingredients.
  • While stirring every couple of minutes, keep the curry at medium to high heat, you want to make sure its boiling so that the potatoes cook.
  • At the 20-minute mark, stir in the coconut milk and peas. Cook for another 10 minutes then add in the spinach. Stir it in until it's wilted.
  • If you desire a thicker curry, mix together 2 teaspoon tapioca with 1 tablespoon water, then pour into the curry and stir for a few minutes. You will see it immediately thicken.
  • Serve and enjoy!

In good health,

Danielle

Roasted Veggies with Tahini Sauce

by 3 Comments

Every meal needs a side of veggies, but that doesn’t mean it needs to be boring. These Roasted Veggies with Tahini Sauce are delicious. They are the perfect side dish for the holiday season, along with Vegan Quinoa Butternut Squash Stuffing, Creamiest Vegan Mashed Potatoes, and of course, 2-Ingredient Easy Cranberry Sauce.

A plate filled with roasted carrots and green beans topped with tahini sauce and pomegranate seeds.

Why I Love This Recipe

  • Bright Flavors: Green beans and carrots are tender yet crunchy, and paired with pomegranate seeds for the perfect refreshing and sweet finish.
  • Creamy Tahini Sauce: All veggies need a delicious sauce. The homemade creamy tahini sauce takes this side dish to the next level.
  • Nutrient-Dense: What’s more nutritious than a colorful side of veggies? These make for the perfect easy dinner side.

Need an ingredient substitution?

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Notes on Ingredients

  • Carrots: Use large carrots and peel them! 
  • Green beans: Feel free to substitute for another green veggie like asparagus. 
  • Pomegranate seeds: Buy pre-shelled pomegranate seeds to save time.
  • Tahini: Ground sesame seed butter, aka tahini, serves as the base for the sauce. Find it in the nut butter aisle of your grocery store!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Roasted Veggies with Tahini Sauce?

  1. Preheat the oven to 475F. Add green beans and carrots to a baking sheet, season with oil, salt, and pepper, then bake for 30-45 minutes until golden brown and tender.
  2. Make the tahini sauce. Mix tahini, lemon juice, garlic, and water.
  3. Remove veggies from the oven and plate with the green beans on the bottom, then carrots. Drizzle the tahini sauce on and garnish with pomegranate seeds.
  4. Enjoy!

Commonly Asked Questions

What is the best way to roast veggies?

I love to use a couple tablespoons of extra virgin olive oil (or avocado oil) and roast them straight on a sheet pan at a higher temperature (475F) so they cook quickly and get extra crispy and delicious.

Can I use other veggies to make Roasted Veggies with Tahini Sauce?

Yes, of course! Asparagus or beets would work beautifully too.

What is tahini?

Tahini is ground sesame seeds. It’s basically seed butter–so it’s completely nut-free. It’s super rich and delicious and you can usually find it with the nut butters at the grocery store!

“A delicious, easy, and super pretty seasonal side. Perfect for Thanksgiving/Hanukkah/Christmas dinners. So bright and flavorful!”

– Jordan

A spoon with tahini on it and a plate filled with roasted carrots and green beans topped with tahini sauce and pomegranate seeds.

Extra Helpful Tips

  • I like to use the rainbow carrots so you can see all the pretty colors when they’re lined up, but feel free to use regular orange carrots!
  • Serve warm! Store leftovers in the fridge for up to 4 days, keeping the veggies and tahini sauce separate.
  • Mix in any additional veggies you’d like to add–asparagus or sweet potatoes would work well.

More Holiday Sides

If you tried this Roasted Veggies with Tahini Sauce or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A plate filled with roasted carrots and green beans topped with tahini sauce and pomegranate seeds.
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No ratings yet

Roasted Veggies with Tahini Sauce

A bright & flavorful veggie side with a creamy tahini sauce perfect for holiday dinners or an easy side dish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 244kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 16 oz large carrots peeled I used petite rainbow carrots
  • 12 oz green beans
  • 3 tablespoon pomegranate seeds use pre-shelled to save time
  • ¼ cup tahini
  • 1 lemon juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2-3 tablespoon olive oil if oil-free, use ¼ cup vegetable broth

Instructions

  • Preheat the oven to 475 degrees F. Add green beans and carrots to an oven-safe casserole dish or baking sheet, season with oil (or veggie broth), salt and pepper, then bake for 30-45 minutes until golden brown and tender. Use tongs to mix the veggies around halfway through so they don’t burn on the bottom.
  • While veggies roast, make the tahini sauce by adding tahini, lemon juice, and garlic to a small bowl. Mix vigorously until combined. Slowly add water by the tablespoon until it’s to your desired consistency. You want it to be pourable.
  • Remove veggies from the oven and plate with green beans on the bottom and then carrots on top. Drizzle the tahini sauce on and garnish with pomegranate seeds.
  • Enjoy!

Notes

  • I like to use the rainbow carrots so you can see all the pretty colors when they’re lined up, but feel free to use regular orange carrots!
  • Serve warm! Store leftovers in the fridge for up to 4 days, keeping the veggies and tahini sauce separate.
  • Mix in any additional veggies you’d like to add–asparagus or sweet potatoes would work well.

Nutrition

Calories: 244kcal | Carbohydrates: 26g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 672mg | Potassium: 691mg | Fiber: 8g | Sugar: 10g | Vitamin A: 19550IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 2mg

Vegan Penne Ala Vodka (oil-free)

by 11 Comments

Hello, hello!

I am SO excited to share this new recipe with you guys for vegan penne ala vodka because it’s actually heaven in a bowl. It’s creamy, savory, 100% plant-based and gluten-free optional if you use gluten-free pasta. Love creamy pastas? Make my Vegan Butternut Squash Mac and Cheese next!

Cashews give it the amazing creaminess and this is made with absolutely no oil!

The first step of this recipe is to make the cashew cream. It’s just cashews, garlic and water. You’ll then add it into marinara sauce and stir until it’s that perfect penne ala vodka pink color….YUM!

It’s getting creamy in here.

Questions:

  1. Do I have to use cashews?! You can try using blanched almonds or tofu instead.
  2. Is there another pasta shape that would work with this instead of penne? You use shape of pasta you want. Rotini would be great, even a long pasta like linguini would be amazing.
  3. Can I use any kind of marinara sauce? YES! Any marinara sauce will do. I try to find marinara without added sugar.
  4. Can I use garlic powder instead of fresh garlic? 100%. Just substitute 1 teaspoon garlic for the 4 fresh cloves.
  5. Does this store well in the fridge? Omg, yes. The leftovers are delicious. I made mine with whole wheat and it was even good cold right out of the fridge.

Serve the vegan penne ala vodka in a casserole dish or big bowl so it’s easy to serve family style. This is the perfect addition or even the main course that both kids and adults enjoy. Also, this is loved by non-vegans and vegans alike.

This is completely dairy-free but the cashews give the feeling of having a cheesy, rich pasta sauce.

Vegan Penne Ala Vodka Picture

Savory

Creamy

Rich

Decadent

Filling

Hearty

Cheesy

Vegan Penne Ala Vodka picture

Bring this vegan penne ala vodka to a potluck, make it for meal prep and serve it with chickpeas and roasted veggies, make it for the holidays too!

This is a great dish to bring to Christmas or Hanukkah dinner. It’s festive, delicious, and so comforting + warm in this cold weather.

What are you waiting for? Get cooking!

Vegan Penne Ala Vodka picture

Your feedback means a lot to me here over at HealthyGirl Kitchen.

If you make a HealthyGirl recipe, please leave a comment to let me know how you liked it!

I want your honest opinion! Your comments help make my blog better, so keep them coming!

Vegan Penne Ala Vodka Picture

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Post a picture of your HealthyGirl creation on Instagram, post the link to Facebook for family and friends, pin the recipe to Pinterest and tag me @healthygirlkitchen so I don’t miss it!

Vegan Penne Ala Vodka Picture

Vegan Penne Ala Vodka Picture
Print Recipe
5 from 7 votes

Vegan Penne Ala Vodka (oil-free)

Creamy, savory, delicious vegan penne ala vodka. If you're looking for a 100% plant-based dinner that takes less than 30 minutes, this is for you. 
Cook Time20 minutes
Total Time20 minutes
Course: dinner, Main Course, Pasta, Vegan Pasta
Cuisine: Italian, Oil-free Pasta, Pasta, Vegan Dinner, Vegan Italian, Vegan Pasta, WFPB Dinner, WFPB Pasta
Servings: 8 servings
Author: Danielle Brown

Ingredients

  • 16 oz penne pasta use gluten-free, whole wheat or regular
  • 1 25 oz jar of marinara sauce
  • ½ cup vodka
  • 1 cup cashews soaked or boiled
  • 1 cup water
  • 4 cloves of garlic
  • fresh basil garnish

Instructions

  • Cook pasta according to box instructions.
  • Boil cashews for 10 minutes until soft, then add into blender with 1 cup of water and garlic cloves. Blend until completely smooth.
  • Add marinara and vodka to a large pan. Simmer on low for 10 minutes. Add in the cashew cream and stir. Simmer for 5 minutes. Toss the sauce with the pasta, garnish with basil, salt and pepper.
  • Eat fresh and enjoy!

Notes

Great as leftovers!

Make this Vegan Shepherd’s Pie recipe for Christmas dinner!

Vegan Shepherd's Pie (oil-free)

Need another plant-based dinner idea? Try my plant-based chili with cashew sour cream!

Three Bean 20-Minute Chili (vegan + oil-free)

Got your main courses covered but you need a vegan dessert? Make my amazing chocolate frosted chickpea brownies!

Chocolate Frosted Vegan Brownies

In good health,

Danielle

Vegan Peanut Butter and Jelly Thumbprint Cookies

by 4 Comments

These Vegan Peanut Butter and Jelly Thumbprint Cookies will have you drooling. The classic PB&J combo is so nostalgic and delicious. The nuttiness of the cookie and fresh fruity jam come together in a harmony of perfection. Love PB&J? Make Peanut Butter & Jelly Cups next!

Vegan Peanut Butter and Jelly Thumbprint Cookies

The recipe is simple: make the cookies in the food processor, bake for 8-10 minutes, then top with jam.

Sometimes baking can be a time sucker but these vegan peanut butter and jelly thumbprint cookies only take 10 minutes to prep and 10 minutes to bake…I think we all have 20 extra minutes for these babies.

Vegan Peanut Butter and Jelly Thumbprint Cookies

Common Questions:

  1. Can I use strawberry jam instead of raspberry jam?! Yes! Please use any jam you like. I like to make my own homemade raspberry chia jam!
  2. Can I substitute the peanut butter with almond butter? Definitely. You can also use sunflower butter or tahini.
  3. Do these freeze well? Yup. You can freeze them!
  4. How should I store the cookies? You can store them covered or in a container for a few days.
  5. Will my non-vegan friends and family like them? 100%! You’d be crazy not to like these.

Vegan Peanut Butter and Jelly Thumbprint Cookies

Cookies Cookies Cookies

My batch yielded about 12 cookies give or take. My fiancè immediately ate some when they came out of the oven so I didn’t get the chance to count them accurately (sorry LOL). When he came home for his lunch break, he gobbled them up and ate three!

The best part about baking is sharing with others!

There’s something special about the reaction you get when you make someone’s day by offering them the goodies you baked.

Bring the vegan peanut butter and jelly thumbprint cookies to a potluck, make a batch for your co-workers, bake them with your kids, or just make for yourself – that’s totally okay too!

Vegan Peanut Butter and Jelly Thumbprint Cookies

If you’re like me and you crave something a little sweet after dinner, one of these vegan peanut butter and jelly thumbprint cookies is the perfect little dessert. In addition, you could drizzle them with chocolate for extra yumminess if you wanted.

Honestly, you can put your own spin on the cookies and get creative. Use a unique flavored jam, drizzle on chocolate, use frosting instead of jam, etc.

Vegan Peanut Butter and Jelly Thumbprint Cookies

Can’t find healthy jam in the store? You can even make homemade no refined sugar raspberry jam if you’d like. I get my jam at Trader Joe’s or Whole Foods. Try to look for one without added sugar if you’re getting store bought.

Vegan Peanut Butter and Jelly Thumbprint Cookies

Share the Love

Pin this recipe on Pinterest, share the link on Facebook to show family and friends, or better yet, post a picture to Instagram or Facebook of your #healthygirl recipe creation and tag me @healthygirlkitchen.

Vegan Peanut Butter and Jelly Thumbprint Cookies picture

What are you waiting for? Get baking!

Vegan Peanut Butter and Jelly Thumbprint Cookies
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Vegan Peanut Butter and Jelly Thumbprint Cookies

10-minute thumbprint cookies will be your new favorite dessert. These vegan thumbprint cookies are 100% plant-based, oil-free and gluten-free. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: plant-based desserts, Vegan, vegan cookies, Vegan desserts, vegan gluten-free desserts, wfpb desserts
Author: Danielle Brown

Ingredients

  • 1 cup + 2 tablespoon almond flour
  • ½ cup creamy peanut butter
  • ½ cup coconut sugar
  • 1 tsp vanilla
  • ½ teaspoon baking soda
  • ½ cup jam of choice I used raspberry
  • 2 tablespoon water
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees F and prep a baking sheet with parchment paper.
  • In a bowl, whisk together almond flour, baking soda and pinch of salt.
  • Add peanut butter, coconut sugar and vanilla to the food processor and blend until combined. Now pour in the dry almond flour mixture into the food processor and the 2 tablespoon of water. Blend until combined scraping down sides as necessary. 
  • Form dough into 1 -inch balls and add them on the baking sheet, leaving space in between cookies. Press down on each cookie with your thumbprint to leave a hole for the jam.
  • Bake for 8-10 minutes. Remove from oven and add jam into the center of each, about 1 tsp.
  • Serve and enjoy! 

In good health,

Danielle

If you liked this cookie recipe then you’d LOVE my plant-based gluten-free oatmeal raisin cookies!

Soft-Baked Oatmeal Raisin Cookies

Need a healthy brownie recipe?! Check out my famous chocolate frosted chickpea brownies.

Chocolate Frosted Vegan Brownies

Vegan Gingerbread Cookies (gluten-free!)

by 21 Comments

If you’re looking for a classic gingerbread recipe that is free from gluten, dairy, eggs, and refined sugar, then you have to try Vegan Gingerbread Cookies. They’re made with simple ingredients but are so fun and tasty for the holiday season. If you want more holiday recipes, get my 2025 Holiday Recipe Roundup, and check out Tahini Blondies, Holiday Tortellini Salad, and Sweet Potato Brownies.

A white hand holding a gingerbread man cookie over a plate of remaining gingerbread cookies.

Why I Love This Recipe

  • One Bowl: These cookies whip up in just one bowl so there’s very little mess and clean up! They’re a fool-proof baked good.
  • Gluten-Free: Most cookies rely on wheat flour, but these gingerbread cookies are made with gluten-free all purpose flour making them suitable for a gluten-free diet.
  • Healthier Holiday Dessert: If you’re looking for a healthy holiday cookie recipe or you want to bring a healthy dessert to a holiday party, look no further than my Vegan Gingerbread Cookies.

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Notes on Ingredients

  • Flax: Use ground flax meal to make the flax “eggs” which will bind the dough.
  • Coconut Sugar: Refined sugar free sweetener for the cookies. Can be substituted with brown sugar.
  • Gluten-Free Flour: Use a 1:1 all-purpose gluten-free flour.
  • Almond Butter: I don’t recommend substituting the almond butter with another nut butter as the flavor of the gingerbread may change.
  • Applesauce: Be sure to get unsweetened apple sauce.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Gingerbread Cookies?

  1. In a large mixing bowl, make the flax egg.
  2. Add applesauce, molasses, almond butter, coconut sugar, spices, and baking soda and whisk.
  3. Add in the gluten-free flour and mix with a wooden spoon.
  4. Cover and let the dough chill for at least an hour.
  5. Preheat the oven to 350 degrees F and prepare a baking sheet with parchment. Roll out the dough in between two pieces of parchment paper.
  6. Remove the top piece of parchment, dip the cookie cutter in a little flour before cutting each cookie out.
  7. Peel away the dough from the gingerbread men shapes. Carefully transfer the cookie to the baking sheet using a floured spatula. Place them 2 inches apart. 
  8. Keep rolling out the extra dough and cutting out the shapes, repeating the process until you run out of dough.
  9. Bake for 8-10 minutes. Let them rest on the pan for 2-3 minutes then transfer to a cooling rack. 
  10. Decorate with sprinkles, icing, etc. Enjoy!
A silver bowl filled with gingerbread cookie dough.
  1. Step 1: First, make the gingerbread dough in a large bowl and then let it chill for one hour.
Vegan gingerbread men being cut from a sheet of gingerbread cookie dough.
  1. Step 2: Then, roll out the dough between two sheets of parchment paper. Cut out the gingerbread men.
A baking sheet filled with gingerbread cookies ready to be baked.
  1. Step 3: Add them to a lined baking sheet 2 inches apart and bake for 8-10 minutes.
A stack of gingerbread cookies.
  1. Step 4: Finally, let the cookies cool, then decorate and enjoy!

Commonly Asked Questions

Can I make Vegan Gingerbread Cookies with other shaped cookie cutters?

Yes, sure! You can use hearts, stars, circles, or whatever other shapes. You can also just roll the dough into 1 tablespoon size balls and let them cook into round basic cookies.

Can I store Vegan Gingerbread Cookies in the freezer?

Yes! Store cookies in the freezer in an airtight container for up to 2 months. They’ll stay super fresh.

Where can I buy a gingerbread man cookie cutter?

I like this 3-Piece Gingerbread Men Cookie Cutter Set for different size options!

What should I pair with a one pan dinner to make a full meal?

A salad like my Longevity Salad would pair nicely with this dish and balance the heaviness of the creamy orzo. If you want to make a full meal, don’t forget about dessert! Add these Chickpea Chocolate Chip Cookies to your menu, as well, to end the meal with!

“This recipe turned out awesome. I hadn’t found an easy gingerbread recipe that was plant based with no oil. I will be making this recipe again (and again).”

– Marky

A plate of gingerbread men cookies.

Extra Helpful Tips

  • Be sure to chill the dough for at least one hour before rolling out and baking.
  • Use a floured spatula to transfer your cookies to a parchment covered baking sheet. Place them 2 inches apart to allow for spreading.
  • I decorated my cookies with some natural crystalized sugar sprinkles made without dyes. Feel free to decorate yours with frosting, powdered sugar, or even melted chocolate.
  • Do not substitute peanut butter for almond butter–it will change the flavor of the cookies. 
  • Don’t want to cut the cookies into shapes? After chilling the dough, simply roll into 1 tablespoon balls and bake for 10-12 minutes.
  • Freeze cookies for up to 2 months or store covered at room temperature for a few days.

More Healthy Desserts

If you tried this Vegan Gingerbread Cookies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white hand holding a gingerbread man cookie over a plate of remaining gingerbread cookies.
Print Recipe
5 from 4 votes

Vegan Gingerbread Cookies (gluten-free!)

Soft and chewy gingerbread cookies made in one-bowl and without any gluten, dairy, or refined sugar!
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 12
Calories: 126kcal
Author: Danielle Brown
Cost: $4

Equipment

Ingredients

  • 1 flax egg 1 tablespoon ground flax + 2.5 tablespoon water
  • ¼ cup applesauce unsweetened
  • 3 tablespoon molasses
  • ¼ cup almond butter natural and creamy
  • ½ cup coconut sugar
  • ¾ teaspoon ginger powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch salt
  • ½ teaspoon baking soda
  • 1 ½ cups gluten-free all purpose flour

Instructions

  • In a large mixing bowl, make the flax egg by mixing together water and flax and let it sit for a few minutes until thickened.
  • Add applesauce, molasses, almond butter, coconut sugar, spices, and baking soda and whisk very well until combined.
  • Add gluten-free flour to the bowl and stir with a wooden spoon. The dough should hold it’s shape and not be dry or too sticky.
  • Cover and let the dough chill for at least an hour.
  • Preheat the oven to 350 degrees F and prepare a baking sheet with parchment. Roll out the dough in between two pieces of parchment paper until it’s about ⅛ inch thick.
  • Remove the top piece of parchment, dip the cookie cutter in a little flour before cutting each cookie (tap off excess flour if needed).
  • When carefully transferring the cookies to the baking sheet, use a floured spatula. Place cookies 2 inches apart.
  • Peel away the dough from the gingerbread men shapes. Keep rolling out the extra dough and cutting out the shapes repeating the process until you run out of dough.
  • Bake for 8-10 minutes. They will firm up more when they’re out of the oven. Let them rest on the pan for 2-3 minutes then transfer to a cooling rack.
  • Decorate with sprinkles, icing, etc. Enjoy!

Notes

  • Be sure to chill the dough for at least one hour before rolling out and baking.
  • Use a floured spatula to transfer your cookies to a parchment covered baking sheet. Place them 2 inches apart to allow for spreading.
  • I decorated my cookies with some natural crystalized sugar sprinkles made without dyes. Feel free to decorate yours with frosting, powdered sugar, or even melted chocolate.
  • Do not substitute peanut butter for almond butter–it will change the flavor of the cookies. 
  • Don’t want to cut the cookies into shapes? After chilling the dough, simply roll into 1 tablespoon balls and bake for 10-12 minutes.
  • Freeze cookies for up to 2 months or store covered at room temperature for a few days.

Nutrition

Calories: 126kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 125mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg

Creamy Vegan Pumpkin Pasta

by 27 Comments

If you want to bring a show-stopping pasta dish to Thanksgiving or are craving a cozy bowl of pasta, make Creamy Vegan Pumpkin Pasta. It’s comforting, ultra-creamy, but completely dairy-free. Serve with Pumpkin Chocolate Chip Cookies for dessert. Love pumpkin? Make One Bowl Chocolate Chip Pumpkin Bread and One-Bowl Vegan Pumpkin Brownies next!

A pan filled with penne pasta with a cream sauce on it and a silver fork sticking out.

Why I Love This Recipe

  • So Creamy: Pumpkin puree and cashews add the most rich, creamy texture to this addicting pumpkin pasta.
  • Lightened Up: Most creamy pasta dishes are laden with dairy, leaving you feeling bloated, broken out, and uncomfortable. This is 100% dairy-free so you’ll feel good eating it!
  • Holiday Favorite: This dish is a repeat holiday favorite in my household. Bring it to family Thanksgiving or any holiday gathering–I promise everyone will be asking for the recipe!

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Notes on Ingredients

  • Pasta: Any noodle shape works for this pasta. Use gluten-free pasta to make this dish GF!
  • Cashews: Use raw cashews as they provide the best texture and flavor when making a creamy sauce.
  • Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie filling!
  • Cauliflower: You can use fresh or frozen. You will boil it either way! Use leftover cauli to make Cauliflower Corn Chowder.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Creamy Vegan Pumpkin Pasta?

  1. Cook pasta according to box instructions and set aside. 
  2. Boil the cauliflower and cashews for about 10 minutes in water, until soft.
  3. Add the cauliflower, cashews, cooking water (from the cauliflower and cashews), pumpkin puree, nutritional yeast, salt, pepper, and garlic into a high speed blender. Blend until completely smooth!
  4. Stir the pumpkin sauce into pasta, top with fresh sage, and serve hot!
  5. Enjoy!

Commonly Asked Questions

Why do I need to use cooking water to make Creamy Vegan Pumpkin Pasta?

The cooking water has a bit of starch that will help to thicken the sauce. If you accidentally get rid of the cooking water, no worries. You can use regular water, almond milk, or even veggie broth.

Can I make Creamy Vegan Pumpkin Pasta without a blender?

I recommend using a high-speed blender like a Vitamix. It makes the sauce 100% smooth without any lumps or bumps. You can try making it in a different blender or food processor, but you need one of those.

Can I use sweet potato instead of pumpkin to make Creamy Vegan Pumpkin Pasta?

Yes! You can definitely use sweet potato if you can’t find pumpkin puree. Just make sure to boil it with the cauliflower and cashews, so it blends easily.

How many servings does Creamy Vegan Pumpkin Pasta make?

This pasta dish makes 6-8 servings as a side dish. Pair it with Vegan Shepherd’s Pie and Healthy Pecan Pie or Vegan Pumpkin Pie for dessert!

“This is mind-blowing! Delicious! Both of my teenage kids (one a serious meat eater) loved this pasta! Thank you!”

– Nancy

A silver fork holding a bite of penne pasta over a pan with remaining penne pasta.

Extra Helpful Tips

  • Use gluten-free noodles to make this dish gluten-free.
  • Baked Pasta Version: Pour the pasta and sauce mixture into a casserole dish and add breadcrumbs on top. Put under the broiler for 5-10 minutes.
  • Store noodles and pasta sauce leftovers separately for up to 4 days in the fridge. Mix together and then reheat when ready to eat.

More Mouth-Watering Pasta

If you tried this Creamy Vegan Pumpkin Pasta or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white dish filled with penne pasta.
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5 from 10 votes

Creamy Vegan Pumpkin Pasta

This creamy, cozy autumnal pumpkin pasta is going to be the new family favorite. Bring it to Thanksgiving!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree, Side Dish
Cuisine: American
Servings: 6
Calories: 372kcal
Author: Danielle Brown
Cost: $8

Equipment

Ingredients

  • 16 oz pasta I used penne
  • ½ cup cashews raw
  • 2 cups cauliflower fresh or frozen florets
  • 2 cups cooking liquid save this from boiling cauliflower and cashews
  • 1 cup pumpkin puree
  • ¼ cup nutritional yeast
  • 1.5 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • fresh sage for garnish

Instructions

  • Cook pasta according to box instructions and set aside.
  • Bring a pot of water to a boil and add the cauliflower and cashews. Cook for about 10 minutes, until soft, then strain.
  • Add the cauliflower, cashews, cooking water, pumpkin puree, nutritional yeast, salt, pepper, and garlic into a high speed blender like a Vitamix. Blend until completely smooth!
  • Stir the pumpkin sauce into pasta, top with fresh sage ribbons and serve hot off the stove!

Notes

  • Use gluten-free noodles to make this dish gluten-free.
  • Baked Pasta Version: pour the pasta and sauce mixture into a casserole dish and add breadcrumbs on top. Put under the broiler for 5-10 minutes.
  • Store noodles and pasta sauce leftovers separately. Mix together and then reheat when ready to eat.

Nutrition

Calories: 372kcal | Carbohydrates: 66g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 600mg | Potassium: 470mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6357IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 3mg

2-Ingredient Easy Cranberry Sauce

by 3 Comments

It isn’t a proper Thanksgiving meal without cranberry sauce! Forget the sugar-laden canned version and make your own 2-Ingredient Easy Cranberry Sauce! It truly levels up the entire Thanksgiving meal. If you’re looking for more healthy dishes to bring to Thanksgiving, check out Vegan Shepherd’s Pie, CREAMIEST Vegan Mashed Potatoes, and Roasted Veggies with Tahini Sauce.

A white bowl of cranberry sauce with a white and red striped towel beside the bowl.

Why I Love This Recipe

  • Simple: When Thanksgiving rolls around and cooking gets chaotic, you need more simple recipes on your menu. This cranberry sauce is just 2-ingredients and only takes 20 minutes!
  • Low Sugar: Most cranberry sauce, especially the canned version, is sugar-laden. It’s actually pretty gross! This homemade version is refined sugar-free. 
  • Flavor Enhancer: Cranberry sauce truly completes the Thanksgiving meal–don’t go without it. It’s a delicious palette cleanser and pairs well with all of the delicious (and heavy) sides.

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Notes on Ingredients

A jar of maple syrup, a bag of cranberries and a bowl of fresh cranberries.
  • Cranberries: Fresh are ideal but frozen will work too! Get organic if you can.
  • Maple syrup: An unrefined sweetener to add sweetness to the cranberry sauce! You can substitute for any other liquid sweetener (honey or agave). Be sure to use 100% pure maple syrup.
  • Water: Thins out the sauce and helps it to cook down. You’ll need 2 cups.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make 2-Ingredient Easy Cranberry Sauce?

  1. Add cranberries, water and maple syrup to a pot and bring to a boil, once boiling, cover and simmer for 20 minutes, stirring halfway through. 
  2. Remove from heat and let cool. Store in a container in the fridge. It will thicken more as it cools! 
  3. Serve and enjoy!
A silver pot of cranberry sauce.
  1. Step 1: First, add all of the ingredients to a pot and bring to a boil.
A silver pot of cranberry sauce and a silver spoon holding a scoop of cranberry sauce.
  1. Step 2: Then, cover and simmer for 20 minutes. Let cool and enjoy!

Commonly Asked Questions

My cranberry sauce is really tart. Can I make it sweeter?

Sure! Cranberries, like any fruit, vary in sweetness. Also, some people prefer a more tart cranberry sauce than others. Feel free to add more maple syrup (or another sweetener of choice). Do so in increments of 1 tablespoon so you don’t add too much at once.

What other dishes can I serve at Thanksgiving that are healthy?

For a main course, make Vegan Shepherd’s Pie or One Pot Pumpkin Orzo. For dessert, you obviously need Vegan Pecan Pie and The BEST Healthy Pumpkin Pie.

Can I use frozen cranberries to make 2-Ingredient Easy Cranberry Sauce?

Definitely! Cranberries are widely available during Thanksgiving time so you shouldn’t have a hard time finding fresh, but if you do or if you prefer frozen, go ahead. Cooking time will increase by 5-10 minutes or so.

“Perfect recipe…my entire family enjoyed it, even my husband who doesn’t like cranberries! I took your advice and added a bit more maple syrup. Making a second batch now as the first one was gone in three days.”

– Kathleen

A silver pot of cranberry sauce with a silver spoon sticking out. Beside the pot is a white and red striped towel and some cranberries on the counter.

Extra Helpful Tips

  • Store leftover sauce in the fridge for up to a week or store in the freezer for up to 4 months.
  • If it’s not sweet enough for your liking or if your cranberries are more tart, add more maple syrup or sweetener of choice until it’s sweet enough for you. This recipe is very customizable.
  • Use leftover sauce to make a delicious PB&J the next day!
  • Optional but delicious: add a couple tablespoons of orange juice or orange zest for more flavor!

More Thanksgiving Sides

If you tried this 2-Ingredient Easy Cranberry Sauce or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white bowl of cranberry sauce with a white and red striped towel beside the bowl.
Print Recipe
5 from 3 votes

2-Ingredient Easy Cranberry Sauce

Stop serving canned cranberry sauce at your Thanksgiving when you can make this easy, 2-ingredient homemade cranberry sauce in 20 minutes!
Cook Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 18
Calories: 36kcal
Author: Danielle Brown
Cost: $8

Equipment

Ingredients

  • 2 bags fresh cranberries 24 oz
  • ¾ cup maple syrup
  • 2 cups water
  • orange juice or orange zest optional

Instructions

  • Add cranberries, water and maple syrup to a pot and bring to a boil, once boiling, cover and simmer for 20 minutes, stirring halfway through.
  • Remove from heat and let cool. Store in a container in the fridge. It will thicken more as it cools!
  • Serve and enjoy!

Notes

  • Store leftover sauce in the fridge for up to a week or store in the freezer for up to 4 months.
  • If it’s not sweet enough for your liking or if your cranberries are more tart, add more maple syrup or sweetener of choice until it’s sweet enough for you. This recipe is very customizable.
  • Use leftover sauce to make a delicious PB&J the next day!
  • Optional but delicious: add a couple tablespoons of orange juice or orange zest for more flavor!

Nutrition

Calories: 36kcal | Carbohydrates: 9g | Protein: 0.001g | Sodium: 3mg | Potassium: 30mg | Fiber: 0.004g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.02mg

The BEST Creamy Vegan Spinach Artichoke Dip

by 41 Comments

I didn’t think the perfect appetizer existed until I met Creamy Vegan Spinach Artichoke Dip. Enjoy the creaminess, richness, and cheesiness of a spinach artichoke dip without that heavy-feeling or stomachache after. This dip is 100% plant-based, dairy-free, gluten-free and beyond delicious. If you love making healthy, homemade dips, try the Best Vegan Hummus Ever or Corn Salad with Guacamole next.

Creamy Vegan Spinach Artichoke Dip in a small grey sauce pan in the background with a white bowl in the foreground of spinach artichoke dip and a couple chips in it.

Why I Love This Recipe

  • Creamy: Is there anything better than a creamy dip? Truly so satisfying and this creamy spinach artichoke dip is no different!
  • Dairy-Free: Most spinach artichoke is super heavy and filled with dairy. This vegan version is entirely dairy-free and won’t leave you feeling yucky afterwards.
  • Perfect for Hosting: Dip with chips is the perfect appetizer to serve to a crowd! If you’re hosting or you’re going to someone else’s house, this is the perfect dish to make.

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Notes on Ingredients

  • Cashews: The base for this recipe, Cashews make this dip super creamy. Be sure to use raw cashews here which will blend easier and have a more mild, cheesy flavor.
  • Tofu: Use silken (soft) tofu which will help with the creaminess and thickness of the dip. Plus, tofu adds bonus protein! You could sub the tofu for additional cashews or white beans if avoiding soy.
  • Artichokes: Use canned artichokes in water (not oil). 
  • Nutritional Yeast: Nutritional yeast adds cheesy flavor to the dip without dairy. Find this in the spices/salt or baking/flour section of your grocery store.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Creamy Vegan Spinach Artichoke Dip?

  1. Preheat the oven to 425 degrees F. You can use a medium/large cast iron skillet so you can transfer the dip directly into the oven or prepare a 9×9 baking dish. 
  2. Add garlic, frozen spinach and artichokes to the pan and saute until on high heat until all of the moisture is cooked out. This should take about 15 minutes. 
  3. For the creamy sauce, add the boiled cashews, tofu, garlic powder, nutritional yeast, salt and almond milk into a high speed blender like a Vitamix. Blend until completely smooth.
  4. Pour the sauce into the spinach mixture and stir to combine thoroughly.
  5. Transfer into a baking dish or place the cast iron skillet (or oven safe pan), into the oven! Bake for 25-30 minutes or until golden brown on top.
  6. Serve warm and enjoy!
Spinach and artichokes in a small back fry pan with a silver spoon in them.
  1. Step 1: First, saute the spinach, artichokes, and garlic until all liquid is cooked out. While that cooks, blend the tofu, cashews, garlic powder, nutritional yeast, salt, and almond milk in a high-speed blender.
Creamy Vegan Spinach Artichoke Dip in a grey fry pan.
  1. Step 2: Pour the cashew cream sauce over the spinach and artichoke mixture. Transfer to cast iron dish and bake 25-30 minutes. Serve warm and enjoy!

Commonly Asked Questions

How many days can I store the Creamy Vegan Spinach Artichoke Dip in the fridge to eat as leftovers?

You can store the dip for up to 3 days in an airtight container in the refrigerator. To reheat, put the dip into a microwave-safe dish and heat for 1-2 minutes.

Can you use fresh spinach instead of frozen spinach in Creamy Vegan Spinach Artichoke Dip?

You can, but frozen spinach works best due to the volume of spinach needed for this recipe.

What should I serve with spinach artichoke dip?

Pita, chips, and veggies all work great! If you’re looking for another appetizer to make with this, try my vegan garlic bread or vegan buffalo tofu poppers.

Can I use a different type of nut instead of cashews in Creamy Vegan Spinach Artichoke Dip?

We have not tried using any nuts besides cashews. If you’re looking for a nut-free dip, make my best vegan hummus ever.

“I made this for my non-vegan friends, and it was a hit! One even asked me for the recipe. I added a little vegan cheese on top for decoration and served it with some garlic bread I made. Delicious!!”

– Olivia

Creamy Vegan Spinach Artichoke Dip on a tortilla chip being held by a white hand over a pan filled with spinach artichoke dip.

Extra Helpful Tips

  • Soak your cashews in hot water before blending to help them blend easier and the dip to come out smoother.
  • Use a high-speed blender, not a food processor, to blend the cashews.
  • Cook the veggies until there is no moisture or liquid remaining. This will help avoid a soggy dip and keep it super creamy!
  • Serve in this cute chip and dip bowl with pita, chips, and veggies.
  • Store leftover dip for up to 3 days in an airtight container in the refrigerator. To reheat, put the dip into a microwave-safe dish and heat for 1-2 minutes.

More Vegan Appetizers

If you tried this Creamy Vegan Spinach Artichoke Dip or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

Creamy Vegan Spinach Artichoke Dip
Print Recipe
5 from 7 votes

Creamy Vegan Spinach Artichoke Dip

Enjoy the rich, creamy, cheesy taste of spinach artichoke dip—without a stomachache—thanks to this plant-based version.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 172kcal
Author: Danielle Brown
Cost: $11

Equipment

Ingredients

  • 1 cup raw cashews boiled for 10 minutes to soften
  • ½ block tofu silken or soft
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon salt
  • ¼ cup nutritional yeast
  • 1 cup almond milk
  • 20 oz frozen chopped spinach thawed and strained
  • 1 tablespoon garlic fresh and minced
  • 2 cans artichokes in water and drained

Instructions

  • Preheat oven to 425 degrees F. You can use a medium/large cast iron skillet so you can transfer the dip directly into the oven or prepare a 9×9 baking dish.
  • Add garlic, frozen spinach and artichokes to the pan and saute until on high heat until all of the moisture is cooked out. This should take about 15 minutes.
  • For the creamy sauce, add the boiled cashews, tofu, garlic powder, nutritional yeast, salt and almond milk into a high speed blender like a Vitamix. Blend until completely smooth.
  • Pour the sauce into the spinach mixture and stir to combine thoroughly.
  • Transfer into a baking dish or place the cast iron skillet (or oven safe pan), into the oven! Bake for 25-30 minutes or until golden brown on top.
  • Serve warm and enjoy!

Notes

Soak your cashews in hot water before blending to help them blend easier and the dip to come out smoother.
Use a high-speed blender, not a food processor, to blend the cashews.
Cook the veggies until there is no moisture or liquid remaining. This will help avoid a soggy dip and keep it super creamy!
Serve with pita, chips, and veggies.

Nutrition

Calories: 172kcal | Carbohydrates: 16g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 589mg | Potassium: 612mg | Fiber: 7g | Sugar: 2g | Vitamin A: 8319IU | Vitamin C: 11mg | Calcium: 195mg | Iron: 4mg

Vegan Shepherd’s Pie

by 24 Comments

If you want a hearty and delicious main course for dinner, make this Vegan Shepherd’s Pie. Forget the turkey on Thanksgiving and make this instead… your guests will be asking for the recipe on repeat! If you need more holiday dishes, try my One Pot Pumpkin Orzo, Holiday Tortellini Salad, Creamy Pumpkin Pasta, or Cheesy Cauliflower Potato Casserole.

A casserole dish filled with shepherd's pie.

Why I Love This Recipe

  • Comforting: What’s more comforting than a hearty casserole filled with mashed potatoes and cooked veggies?
  • Plant-Based: Most holiday dishes are filled with butter, cream, and animal products that leave you feeling bloated and yucky. This plant-based dish will have you and your guests feeling amazing!
  • Holiday Friendly: Perfect dish to bring to your family holiday parties or Thanksgiving gatherings. Everyone will ask for the recipe!!

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Notes on Ingredients

  • Lentils: Use pre-cooked or canned lentils, or cook dry lentils beforehand. 
  • Red wine: Optional, but a dash of red wine adds depth of flavor.
  • Potatoes: I use yukon gold potatoes and peel them well.
  • Nutritional yeast: Find nutritional yeast in the spices/seasoning or baking aisle of your grocery store. It adds a delicious cheesy flavor.
  • Almond milk: Use unsweetened and plain almond milk.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Shepherd’s Pie?

  1. Preheat the oven to 425F. Boil peeled potatoes in a pot of water for 20 minutes or so, until soft.
  2. Saute onions, carrots, peas, and mushrooms in veggie broth until soft.
  3. Add lentils, tomato paste, red wine, rosemary, thyme, rosemary, parsley, garlic, remainder of veggie broth, and salt to the pan. Stir well and saute for 5 minutes.
  4. Add lentil mixture into a 9×12 casserole dish and evenly distribute. Bake for 15 minutes. 
  5. Strain potatoes and add them back to the pot with nutritional yeast, almond milk, garlic and water. Mash until smooth.
  6. Top casserole with mashed potato layer.
  7. Bake for another 15 minutes then broil on high for 10 minutes or until the top is golden brown. Enjoy!
A casserole dish filled with mashed potatoes.
  1. Step 1: First, boil the potatoes. Sauté the veggies and make the lentil mixture. Add lentil mixture to casserole dish and bake for 15 minutes.
A casserole dish filled with shepherd's pie with a gray spatula holding a slice of pie.
  1. Step 2: Then, make the mashed potatoes and spread evenly on the casserole. Bake for another 15 minutes until golden and enjoy!

Commonly Asked Questions

What’s the best way to store Vegan Shepherd’s Pie?

Store in an air-tight container in the fridge for up to 5 days or store in an air-tight container in the freezer for up to 3 months. The best part – this is a dish that feeds the whole family. Don’t have a family to feed? Make a pan and eat it throughout the week, it’s delicious reheated and perfect for meal prepping.

Can I add butter to the mashed potato layer in Vegan Shepherd’s Pie?

Sure! You can add vegan butter to add richness and creaminess to the dish. I would add a couple melted tablespoons. To add more richness, you can also sauté the veggies in extra virgin olive oil if you’re not oil-free.

How do I know Vegan Shepherd’s Pie is done baking?

The top layer should be just golden brown and the sides might be bubbling a bit.

“I have made this several times. It always comes out absolutely delicious!”

– Pam

A piece of shepherd's pie on a small plate.

Extra Helpful Tips

  • Make sure to use cooked lentils before mixing them with the vegetables! Or use pre-cooked lentils.
  • Mash the potatoes well so they’re not super chunky on the top layer.
  • Bake until golden brown–you can turn on broil for the last 5 minutes of cooking so the top gets a little brown and crispy. It’s extra yummy!
  • Don’t use sweetened milk in the potatoes. Make sure it’s unsweetened and plain.
  • Store in the fridge for up to 4-5 days.
  • Serve with Longevity Kale Salad or Holiday Tortellini Salad, and Vegan Quinoa Butternut Squash Stuffing.

More Holiday Dishes

If you tried this Vegan Shepherd’s Pie or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A spatula holding a square of shepherds pie above a pan of shepherds pie.
Print Recipe
5 from 10 votes

Vegan Shepherd’s Pie

This cozy, hearty dish makes for the perfect holiday dish or Thanksgiving main entree. Completely plant-based and gluten-free!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 8
Calories: 433kcal
Author: Danielle Brown
Cost: $20

Equipment

Ingredients

Bottom Layer

  • 1 yellow onion diced
  • 1 can tomato paste 6 oz
  • 3 cups lentils cooked, french or brown
  • 2 cups carrots chopped
  • 1 cup peas frozen
  • 2 cups mini bella mushrooms chopped
  • ½ cup red wine optional
  • 1 ¼ cup vegetable broth
  • ½ teaspoon thyme dried
  • ½ teaspoon rosemary dried
  • 1 teaspoon parsley dried

Mashed Potato Layer

  • 6 yukon gold potatoes medium
  • ¼ cup nutritional yeast
  • 1 cup almond milk plain
  • 1.5 teaspoon salt
  • 1 teaspoon garlic powder

Instructions

  • Preheat the oven to 425F. Peel and chop the potatoes (size doesn’t have to be perfect since we’re mashing them) and bring a large pot of water to a boil. Once boiling, add potatoes into the pot and cook for about 20 minutes until fork tender.
  • In a large non-stick pan or pot saute onions, carrots, frozen peas and mushrooms in ½ cup veggie broth until soft, completely cooked and all liquid is cooked out.
  • Add lentils, tomato paste, red wine, rosemary, thyme, rosemary, parsley, garlic and salt to the pan and the remainder of the veggie broth (¾ cup). Stir and combine completely and saute for 5 minutes.
  • Add into a 9×12 casserole dish and evenly distribute. Bake for 15 minutes.
  • Stain potatoes and put them back into the pot. Add in nutritional yeast, almond milk, garlic and water and mashed until smooth.
  • Remove the dish from the oven and top with mashed potatoes. I put them in a large zip loc and cut an inch off of one bottom corner then piped the potatoes on in rows. You can do this or simply add dollops of the potatoes and gently spread.
  • Bake for another 15 minutes then broil on high for another 10 minutes or until the top is golden brown. Enjoy!

Notes

  • Make sure to use cooked lentils before mixing them with the vegetables! Or use pre-cooked lentils.
  • Mash the potatoes well so they’re not super chunky on the top layer.
  • Bake until golden brown–you can turn on broil for the last 5 minutes of cooking so the top gets a little brown and crispy. It’s extra yummy!
  • Don’t use sweetened milk in the potatoes. Make sure it’s unsweetened and plain.
  • Store in the fridge for up to 4-5 days.

Nutrition

Calories: 433kcal | Carbohydrates: 79g | Protein: 25g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 829mg | Potassium: 1732mg | Fiber: 29g | Sugar: 9g | Vitamin A: 5925IU | Vitamin C: 44mg | Calcium: 122mg | Iron: 8mg

One-Bowl Vegan Pumpkin Brownies

by 12 Comments

Nothing screams fall more than adding pumpkin to everything. What better way to do this than One-Bowl Vegan Pumpkin Brownies?! These are fudgy, chocolatey, and perfect for the fall season. Plus, they’re gluten-free, free from refined sugar, and so delicious. This recipe is inspired by Vegan All the Thyme. Pumpkin obsessed? Try One Bowl Chocolate Chip Pumpkin Bread and The Best Vegan Pumpkin Pie next! Other desserts you will love are Chickpea Brownies, Healthy Twix Bars, and Healthy Pecan Pie.

A stack of 5 brownies.

Why I Love This Recipe

  • Healthy Decadence: These brownies are RICH, yet free from oil, refined sugar, and white flour. They’re healthy but you’d never guess it.
  • Plant-Based: Most brownies rely on eggs, dairy, and butter. These brownies are 100% plant-based making them light and nourishing.
  • Fool Proof Baking: One bowl recipe! No complicated steps. You don’t have to be an expert baker to crush these brownies.

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Notes on Ingredients

  • Pumpkin: Be sure to use pumpkin puree, not pumpkin pie filling. Use leftover pumpkin puree in my Chocolate Chip Pumpkin Bread or Pumpkin Chocolate Chip Cookies.
  • Almond flour: Use blanched almond flour, not almond meal. To make these nut-free, you can try substituting oat flour.
  • Cacao powder: Cocoa powder is fine too.
  • Maple Syrup: Another liquid sweetener like honey, agave, or date syrup is an okay substitute.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One-Bowl Vegan Pumpkin Brownies?

  1. Preheat the oven to 350F and line an 8×8 pan with parchment.
  2. In a large bowl, whisk the pumpkin, maple syrup and coconut sugar. 
  3. Add the cacao powder and whisk until thoroughly combined. Stir in the vanilla, salt, and flax eggs. 
  4. Stir in the almond flour until there are no lumps. Fold in chocolate chips and mix until evenly distributed. Pour batter into the pan.
  5. Bake for about 35 minutes. Let cool for at least 30 minutes before cutting into them. 
  6. Cut and enjoy!
A silver bowl filled with brownie batter and a silver whisk sticking out of the bowl.
  1. Step 1: First, preheat the oven to 350F and line a baking pan with parchment. Mix together the brownie ingredients in a bowl.
A metal circular pan filled with brownie batter topped with chocolate chips ready to be baked. Beside the pan is a ½ cup filled with pumpkin puree and chocolate chips scattered on the counter.
  1. Step 2: Then, pour the batter into a pan and sprinkle with chocolate chips.
A circular pan filled with brownies cut into 9 pieces with chocolate chips on top.
  1. Step 3: Bake for 35 minutes.
A square brownie being held on a silver knife, in front of a circular metal pan filled with brownies.
  1. Step 4: Finally, let the brownies cool for at least 30 minutes and enjoy!

Commonly Asked Questions

How do I make a flax egg?

Mix together 2 tablespoons ground flax and 5 tablespoons water. Stir and let sit for 5 minutes until congealed.

How long do One-Bowl Vegan Pumpkin Brownies take to bake?

Bake these brownies at 350F for 35 minutes. The top should be shiny and hardened.

What are the best brands of chocolate chips?

For a low sugar option, I used stevia-sweetened dark chocolate chips or date-sweetened chocolate.

“Tried this recipe this weekend and loved it so much, that I made another batch to bring to a work function. Recipe is so simple and yummy! Brownies are moist and delicious! Leftovers from the first batch I portion and froze for when I need a sweet treat at the end of the day.”

– Jessica

Half of a circular metal pan of brownies with a silver knife picking up a brownie from out of the pan.

Extra Helpful Tips

  • Use canned pumpkin, not pumpkin pie filling! Make sure it’s unsweetened.
  • You can use either cacao or cocoa – both will be delicious.
  • Feel free to sub oat flour for almond flour for a nut-free version.
  • Serve with vegan ice cream or whipped cream!
  • Store leftover brownies in an airtight container in the fridge for up to 4 days.

More Healthy Desserts

If you tried this One-Bowl Vegan Pumpkin Brownies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A circular pan filled with brownies cut into 9 pieces with chocolate chips on top.
Print Recipe
5 from 3 votes

One-Bowl Vegan Pumpkin Brownies

Fudgy, gluten-free, chocolate heaven! These brownies are the perfect fall dessert.
Prep Time10 minutes
Cook Time35 minutes
Cool Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 9
Calories: 181kcal
Author: Danielle Brown
Cost: $10

Equipment

Ingredients

  • ½ cup pumpkin puree + 2 tbsp
  • ¾ cup almond flour
  • ⅔ cup cacao powder
  • ⅓ cup maple syrup + 1 tbsp
  • 3 tablespoon coconut sugar
  • 1 teaspoon vanilla extract
  • 2 flax eggs 2 tablespoon ground flax + 5 tablespoon water. Mix and let sit for 5 minutes.
  • pinch salt
  • ½ cup vegan chocolate chips plus extra for topping

Instructions

  • Preheat the oven to 350 degrees F. Use a non-stick 8×8 baking pan or line it with parchment paper or grease lightly.
  • In a large bowl, whisk the pumpkin, maple syrup, and coconut sugar.
  • Add the cacao powder and then whisk until thoroughly combined. Next, stir in the vanilla, salt and flax eggs.
  • Whisk in the almond flour until there are no lumps. Fold in chocolate chips and mix until evenly distributed. Pour into the pan and make sure it's spread out evenly.
  • Bake for 35 minutes. Let cool for at least 30 minutes before cutting into them.
  • Cut and enjoy!

Notes

Use canned pumpkin, not pumpkin pie filling! Make sure it’s unsweetened.
You can use either cacao or cocoa – both will be delicious.
Feel free to sub oat flour for almond flour for a nut-free version.
Serve with vegan ice cream or whipped cream!

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 12mg | Potassium: 170mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2118IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Vegan French Toast Sticks (kid-friendly breakfast!)

by 16 Comments

These Vegan French Toast Sticks taste like a cozy Sunday morning. They are perfect for breakfast or a brunch side dish. Your kids will be obsessed! For regular French toast, use my Easy Vegan French Toast recipe! Other breakfasts you’ll love are Healthy Vegan Pancakes, Pancake Cereal, Tofu Frittata, and Berry Muffin Baked Oatmeal.

A plate of french toast sticks with a bowl of maple syrup and a white hand dipping a stick into the maple syrup.

Why I Love This Recipe

  • Kid-Friendly: What kid doesn’t LOVE french toast?! Make them these homemade Vegan French Toast Sticks and they’ll be asking for them again and again!
  • Whole Grains: I use my favorite whole-grain bread, as opposed to white bread, so these Vegan French Toast Sticks are loaded with protein and fiber. Plus, whole-grain bread yields a much more delicious French toast!
  • Healthy Alternative: Store-bought French toast sticks are made with refined flours, cane sugar and high fructose corn syrup, and artificial flavors and preservatives. This homemade version is made with good-for-you ingredients.

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Notes on Ingredients

  • Whole-Grain Bread: For bread, I prefer to use Ezekiel bread as it’s high in protein and fiber and makes a delicious French toast. You can also use gluten-free bread (or any kind of bread) if needed.
  • Milk: Use an unsweetened non-dairy milk like almond or soy.
  • Flaxseeds: Ground flaxseeds help create the “batter” without any need for eggs. Be sure to use pre-ground flaxseeds.
  • Pumpkin Pie Spice: Feel free to omit, but pumpkin pie spice adds a delicious fall flavor to this French toast.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Vegan French Toast Sticks?

  1. Add the milk, pumpkin pie spice, cinnamon, vanilla and flaxseed into a bowl and whisk well. 
  2. Heat up a non-stick pan, or grease a pan, on medium heat. Cut the bread into ~2 inch strips.
  3. Dunk each slice of bread into the milk mixture.
  4. Lay them on the pan and pan-fry on each side until golden brown and crispy. 
  5. Serve warm with pure maple syrup and enjoy!

Commonly Asked Questions

Can I freeze Vegan French Toast Sticks for later?

Yes! Cook them as usual, let them cool, and then store them in a freezer-safe bag until you’re ready to eat them. Pop them in the toaster or microwave for a couple of minutes until warmed when you’re ready to eat.

How do I make French toast without eggs?

These Vegan French Toast Sticks require no eggs because of a bit of ground flaxseeds in the batter which help it to bind, thicken, and hold together beautifully. The flax also helps the bread to get crispy and golden in a pan. No eggs needed! This process is similar to Easy Vegan French Toast.

What kind of bread should I use to make Vegan French Toast Sticks?

I recommend using a sprouted bread like Ezekiel whole-grain bread! If you’re gluten-free, don’t worry, you can use any gluten-free bread you like. Other bread recommendations: vegan challah, sourdough, soft bread of any kind, regular whole wheat, etc.

What should I serve with Vegan French Toast Sticks for a full meal?

Obviously, French toast needs toppings, so I like to do pure maple syrup and fresh fruit. With these, you can do Veggie Frittata Muffins or Tofu Chickpea Frittata, and Raspberry Chia Pudding.

“These french toast sticks were amazing. The best part was dipping them in maple syrup!”

– Ari

French toast sticks on a white plate and a small bowl of maple syrup.

Extra Helpful Tips

More Healthy Breakfasts

If you tried this Vegan French Toast Sticks or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A stack of french toast sticks topped with maple syrup.
Print Recipe
4.88 from 8 votes

Vegan French Toast Sticks (kid-friendly breakfast!)

A cozy, delicious 15-minute breakfast perfect for brunch or an easy, delicious meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 2
Calories: 251kcal
Author: Danielle Brown
Cost: $4

Equipment

Ingredients

  • 4 slices bread I used sprouted Ezekiel bread
  • 1 cup non-dairy milk unsweetened
  • 1.5 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 2 teaspoon vanilla
  • 1 tablespoon flaxseeds ground

Instructions

  • Add the milk, pumpkin pie spice, cinnamon, vanilla and flaxseed into a bowl and whisk well.
  • Heat up a non-stick pan, or grease a pan, on medium heat. Cut the bread into ~2 inch strips.
  • Dunk each slice of bread into the milk mixture (do not soak, just dip and remove).
  • Lay them on the non-stick pan and pan-fry on each side until golden brown and crispy.
  • Serve warm with pure maple syrup and enjoy!

Notes

  • Use gluten-free bread if you are gluten-free.
  • Serve these sticks with 100% pure maple syrup for dipping or topping.
  • Do not soak the bread sticks in the liquid mixture as they’ll absorb too much liquid and become soggy… just a quick dunk!

Nutrition

Calories: 251kcal | Carbohydrates: 34g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 327mg | Potassium: 304mg | Fiber: 5g | Sugar: 7g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 264mg | Iron: 3mg

No-Bake Peanut Butter and Jelly Cups

by 9 Comments

If you have a candy craving or love Reese’s peanut butter cups, say hello to No-Bake Peanut Butter and Jelly Cups! OMG, these are a decadent mix of a nostalgic PB&J flavor with a rich chocolate coating. Bonus, make your own homemade raspberry jam to go in this delicious treat! Other homemade candy recipes you will love: Vegan Twix Bars and Copycat Girl Scout Samoas.

Three peanut butter and jelly cups stacked on top of each other being held by a white hand.

Why I Love This Recipe

  • Healthy Swap: These healthy chocolates will remind you of reminiscent Reese’s but without the junk ingredients.
  • Quick: These take just 15 minutes to make (plus 1 hour of refrigeration time!).
  • No Bake: No oven needed for these peanut butter and jelly cups!
  • Dairy + Gluten Free: This treat is free from dairy, gluten, refined sugar, soy, and can easily be made nut-free as well.

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Notes on Ingredients

  • Chocolate chips: I like to use a low sugar, vegan chocolate chip.
  • Jelly: Any berry jam works well in these–strawberry, raspberry, blackberry. I used a no-sugar-added strawberry jelly. 
  • Peanut butter: Creamy or crunchy and salted or unsalted is fine. The PB should be somewhat runny. You can also swap it for another nut or seed butter–almond, cashew, or sun butter would work great.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make No-Bake Peanut Butter and Jelly Cups?

  1. Prepare two muffin pans with parchment paper muffin liners.
  2. Add 1 cup of the chocolate chips into a microwavable bowl. Microwave the chocolate in 30 second increments.
  3. Add chocolate to the bottom of each muffin liner.
  4. Freeze for 15 minutes. 
  5. Add ½ tablespoon of peanut butter to each muffin tin. Freeze for another 15 minutes.
  6. Add ½ tablespoon of jelly to each cup, then freeze for another 15 minutes.
  7. Microwave remaining chocolate chips and add melted chocolate to the top of each cup.
  8. Freeze for at least another 20 minutes before eating! 
  9. Serve and enjoy!
A jar of peanut butter, jar of jam, and bowl of chocolate chips.
  1. Step 1: First, line a muffin tin with parchment paper liners. Add a layer of melted chocolate and freeze.
A muffin tin lined with 6 muffin liners filled with chocolate.
  1. Step 2: Then, add a layer of peanut butter and freeze. Add a layer of jelly and freeze again. Finally, cover with melted chocolate and freeze!

Commonly Asked Questions

What is the best method to melt chocolate?

I recommend doing the microwave method. You microwave the chips in a microwave-safe bowl in 30 second increments. Always stir the chips well in between each microwave. Continue the process until they’re melted and smooth.

How should I store No-Bake Peanut Butter and Jelly Cups?

Store them in the fridge or freezer–it’s totally personal preference. Avoid storing them on the counter as they will get soft and not hold up well.

Can I make No-Bake Peanut Butter and Jelly Cups nut-free?

Sure! Replace the peanut butter with sun butter and be sure to use allergen-friendly chocolate chips.

“These are even better than anything you could get in a store & vegan, amazing!”

– Jolie

A peanut butter and jelly cup being held by a white hand.

Extra Helpful Tips

  • Be sure to stir the chocolate chips well in between microwaving to avoid burning them.
  • Unless using a silicone muffin mold, line your muffin tin with parchment paper muffin wrappers for easy removal.
  • Once finished, store the No-Bake Peanut Butter and Jelly Cups in the fridge or freezer.

More No-Bake Desserts

If you tried these No-Bake Peanut Butter and Jelly Cups or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Four peanut butter and jelly cups stacked on top of each other with a hand reaching to grab one.
Print Recipe
5 from 6 votes

No-Bake Peanut Butter and Jelly Cups

A nostalgic no-bake dessert that will satisfy your sweet tooth but is actually healthy!
Prep Time10 minutes
Freezer Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 217kcal
Author: Danielle Brown
Cost: $8

Equipment

  • 2 muffin tins
  • 18 muffin liners
  • 1 microwave-safe bowl
  • 1 spoon

Ingredients

  • 2.5 cups chocolate chips vegan
  • 10 oz jelly I used no sugar strawberry jam
  • 9 tablespoons peanut butter creamy/crunchy or salted/unsalted

Instructions

  • Prepare two muffin pans with parchment paper muffin liners.
  • Add 1 cup of the chocolate chips into a microwavable bowl. Microwave the chocolate in 30 second increments, stirring in between each time until completely melted.
  • Add ½ tablespoon of melted chocolate to the bottom of each muffin liner. Make sure it’s spread evenly from edge to edge.
  • Freeze for 15 minutes.
  • Remove pans from the freezer and add ½ tablespoon of peanut butter to each muffin tin spreading from edge to edge. Freeze for another 15 minutes.
  • Repeat this process for the jelly layer. Add ½ tablespoon of jelly to each cup, spread evenly then freeze for another 15 minutes.
  • Microwave remaining 1.5 cups of the chocolate chips. For the top layer, add a heaping ½ tablespoon of melted chocolate to the top of each cup ensuring the peanut butter and jelly layer is covered.
  • Freeze for at least another 20 minutes before eating!
  • Serve and enjoy! Store in the fridge or freezer.

Notes

Be sure to stir the chocolate chips well in between microwaving to avoid burning them.
Unless using a silicone muffin mold, line your muffin tin with parchment paper muffin wrappers for easy removal.
Once finished, store the No-Bake Peanut Butter and Jelly Cups in the fridge or freezer.

Nutrition

Calories: 217kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 39mg | Potassium: 129mg | Fiber: 1g | Sugar: 23g | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.2mg

Three Bean 20-Minute Chili (vegan & gluten-free!)

by 20 Comments

If you want a cozy meal but don’t want to spend a bunch of time in the kitchen, you have to make Three Bean 20-Minute Chili. This is like a hug in a bowl! It’s vegan, gluten-free, and protein- and fiber-packed. I love to pair it with a batch of cheesy garlic bread or homemade gluten-free bread. Top with cashew sour cream or avocado. For more cozy soup recipes, make Lasagna Soup, Minestrone Soup, or Vegan Broccoli Cheddar Soup. If you want more chili inspo, make these Chili Stuffed Sweet Potatoes.

Two bowls of chili topped with sour cream and cilantro. On the left bowl is a white hand dipping a chip into the sour cream dollop.

Why I Love This Recipe

  • 20-Minute: I love a recipe that’s quick and this chili will be done in 20 minutes. Yes please!
  • Plant-Based: Most chili uses meat as the base. This chili is loaded with beans instead for a protein and fiber punch.
  • Party Favorite: This chili is perfect for a gameday meal, weeknight dinner, or family gathering. Serve it with a variety of toppings: sour cream and cheese (I use vegan), green onion, cilantro, avocado, red onion, etc.

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Notes on Ingredients

  • Beans: I used a combination of kidney, black, and great northern beans. Any bean combo works! Use what you have on hand. You need 3 cans of beans in total.
  • Onion: Red, yellow or white onion works. Finely chop it so you don’t get any big chunks of onion. 
  • Water: Thins out the chili. Feel free to use veggie-broth for extra flavor.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Three Bean 20-Minute Chili?

  1. Saute onion in a pan on medium heat with a little olive oil until translucent.
  2. Then, add the rest of the ingredients and bring to a boil. Reduce to a simmer, cover for 20 minutes, and stir halfway through. 
  3. Top with cilantro, chopped red onion and cashew sour cream!
  4. Serve and enjoy!
A silver pot filled with chili. A silver spoon is held above the pot with the spoon filled with chili.
  1. Step 1: First, saute the onion in olive oil in a large pot. Then, add the rest of the ingredients and bring to a boil.
A silver pot on a pot holder filled with chili with a silver spoon sticking out.
  1. Step 2: Next, reduce heat to simmer, cook for 20 minutes. Stir halfway through. Garnish and serve!

Commonly Asked Questions

Can I use other beans besides kidney, black, and great northern in Three Bean 20-Minute Chili?

Yes! You could substitute any other beans you like. Pinto beans or adzuki beans would be yummy additions. You just need three, 15oz cans of beans in total.

Does chili make good meal prep? 

Yes! Chili makes amazing meal prep because it lasts up to 5 days in the fridge and reheats really well. The flavors also deepen as the chili sits so it gets better over time!

What toppings work well on chili?

I love using cashew sour cream, avocado, nutritional yeast, and a sprinkle of cilantro or green onion.

Can I freeze chili to save for later?

Yes! Be sure to freeze in a freezer-safe container or baggie. It will last up to 3 months in the freezer.

“This. Was. PERFECT! I’ve made a bean chili before but I didn’t feel like soaking the beans and all that jazz, but this was much more time sufficient if in need of a quickie meal. And just as delicious. If my kids love it, I know it’s a winner. Ty!”

– CoupleBrownSugar

Two white bowls of chili with a dollop of sour cream in the center and garnished with cilantro and red onion.

Extra Helpful Tips

  • Use vegetable broth in place of water for extra flavor.
  • Like spicy chili? Add in a hot pepper while the chili cooks. Remove the pepper before serving the chili.
  • Be sure to drain and rinse your beans well before using to help prevent gas and bloat.
  • Store the chili leftovers in an airtight container in the fridge for up to 5 days. You can freeze it as well. Reheat leftovers in a pan on the stove or in the microwave for a couple minutes.
  • Serve with homemade cashew sour cream.

More Soups

If you tried this Three Bean 20-Minute Chili or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two white bowls of chili with a dollop of sour cream in the center and garnished with cilantro and red onion.
Print Recipe
5 from 9 votes

Three Bean 20-Minute Chili (vegan & gluten-free!)

If you want a cozy meal but don’t want to spend a bunch of time in the kitchen, this cozy chili is perfect!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree, Soup
Cuisine: American
Servings: 8
Calories: 209kcal
Author: Danielle Brown
Cost: $7

Equipment

Ingredients

Chili

  • ¼ cup onion
  • 1 15 oz can kidney beans rinsed and drained
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can northern white beans rinsed and drained
  • 1 red bell pepper chopped
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes no salt added
  • 1 teaspoon cumin
  • 1.5 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1.5 cups water add more based on how thick/thin you like your chili

Garnishes

  • Cilantro
  • Sour cream dairy-free
  • Red onion, cilantro, or green onion

Instructions

  • In a large soup pot, sauté onion on medium heat with a little olive oil until soft.
  • Then, add the rest of the ingredients and bring to a boil. Reduce to a simmer, cover for 20 minutes, stirring halfway through.
  • Top with cilantro, chopped red onion, and cashew sour cream!
  • Serve and enjoy!

Notes

  • Use vegetable broth in place of water for extra flavor.
  • Like spicy chili? Add in a hot pepper while the chili cooks. Remove the pepper before serving the chili.
  • Be sure to drain and rinse your beans well before using to help prevent gas and bloat.

Nutrition

Calories: 209kcal | Carbohydrates: 39g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 1017mg | Potassium: 974mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1017IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 5mg

The BEST Vegan Pumpkin Pie

by 14 Comments

The fall season is the perfect time to make a pumpkin pie…especially for Thanksgiving dinner. This is genuinely The BEST Vegan Pumpkin Pie you’ll ever make–not to mention it’s so easy. Same goes for my One Bowl Chocolate Chip Pumpkin Bread and Pumpkin Chocolate Chip Cookies. If you need more Thanksgiving recipes, try Healthy Pecan Pie and 2-Ingredient Easy Cranberry Sauce.

A slice of pumpkin pie topped with whipped cream on a white plate.

Why I Love This Recipe

  • Homemade Crust: This pie starts with an oatmeal cookie crust. It’s next level.
  • Super Easy: Throw all of the pie filling ingredients to a blender and blend–that’s how easy it is to make this pumpkin pie filling.
  • Plant-based: Most pumpkin pie is filled with sugar, butter, milk, and other unwanted ingredients. This plant-based version is also gluten-free and refined sugar-free.

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Notes on Ingredients

  • Pumpkin puree: Be sure to use pumpkin puree here, not pie filling which will have a lot of added, unnecessary sugar.
  • Cashews: Use raw cashews as they will yield the best flavor and texture for the pie filling.
  • Almond milk: Plain and unsweetened almond milk is used to thin the filling. Any non-dairy milk will work.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make The BEST Vegan Pumpkin Pie?

  1. Make the pie crust.
  2. Make the pie filling in a blender.
  3. Pour the pie filling into the crust and bake for 35 minutes.
  4. Let it cool completely and enjoy!
A pie pan filled with pie crust.
  1. Step 1: First, make the pie crust and add to the pie pan.
A pie pan filled with pumpkin pie ready to be baked.
  1. Step 2: Then, make the pie filling and add it to the crust.
A baked pumpkin pie.
  1. Step 3: Bake for 35 minutes.
A pumpkin pie with a slice cut out of it and a spatula holding a slice of pie.
  1. Step 4: Finally, let it cool fully before serving. Enjoy!

Commonly Asked Questions

Can I make The BEST Vegan Pumpkin Pie ahead of time?

Definitely! Make it a day or two before Thanksgiving and store it in the fridge until you’re ready to serve. It needs time to set up before serving anyway.

Do I have to make my own crust for The BEST Vegan Pumpkin Pie?

No! You can definitely use a store-bought pie crust. I like the Wholly Wholesome brand–it’s vegan and gluten-free. It would work perfectly here.

What kind of pie pan should I use to make The BEST Vegan Pumpkin Pie?

I suggest using this 10 inch pretty pie pan that will work great in terms of sizing and elevates the presentation of this dessert!

“Just made this to try before serving on Thanksgiving. It’s absolutely delicious!!!”

– Laura

A slice of pumpkin pie topped with whipped cream with a fork cutting a bite from the pie.

Extra Helpful Tips

  • You can also use a premade pie crust to save time!
  • Top with almond or coconut whipped cream, or non-dairy vanilla ice cream.
  • This recipe is inspired by Plant-Powered Families.

More Pumpkin Recipes

If you tried The BEST Vegan Pumpkin Pie or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A slice of pumpkin pie topped with whipped cream on a white plate.
Print Recipe
5 from 3 votes

The BEST Vegan Pumpkin Pie

This is the healthiest & easiest homemade healthy pumpkin pie. Perfect for Thanksgiving!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 139kcal
Author: Danielle Brown
Cost: $10

Equipment

Ingredients

Pumpkin Pie Crust

  • 1 batch plant-based oatmeal cookies don’t add chocolate chips or raisins and you can also try using healthy store-bought cookies!
  • ¼ cup coconut oil melted, use applesauce if oil-free

Pumpkin Pie Filling

  • 1 can pumpkin puree 15 oz
  • ⅔ cup cashews raw
  • ⅓ cup almond milk plain and unsweetened
  • ½ cup maple syrup
  • 2 teaspoon lemon juice
  • 1 tablespoon arrowroot powder
  • 1.5 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • pinch cloves
  • ½ teaspoon vanilla extract
  • pinch salt

Instructions

Pumpkin Pie Crust

  • Bake the oatmeal cookie recipe, just omit the chocolate chips and raisins
  • Change oven temp to 400 degrees F. for the pie. Let cookies cool for 10 minutes then blend in the food processor until completely crumbled. Add melted coconut oil or applesauce then blend in the food processor for about 10 more seconds.
  • Press the crust into a non-stick pie pan until evenly spread out.

Pumpkin Pie Filling

  • To make the filling, add all filling ingredients into a Vitamix or other high speed blender and blend until completely smooth.
  • Add the filling into the crust. Tip back and forth to distribute the filling evenly. You can also use a spatula to even it out.
  • Bake for 10 minutes, then reduce heat to 350 degrees F. Bake for another 25 minutes. Remove from oven and let cool completely. Serve and enjoy!

Notes

  • You can also use a premade pie crust to save time!
  • Top with almond or coconut whipped cream, or non-dairy vanilla ice cream.
  • This recipe is inspired by Plant-Powered Families.
  • Nutrition facts do not include crust.

Nutrition

Calories: 139kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 19mg | Potassium: 230mg | Fiber: 2g | Sugar: 15g | Vitamin A: 8269IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg

Classic Vegan Caesar Salad

by 23 Comments

This Classic Vegan Caesar Salad is a 100% plant-based take on one of my all-time favorite salads. I am obsessed with anything caesar–including this Vegan Caesar Pasta Salad and my Broccoli Caesar Salad. Instead of croutons, I top mine with crispy chickpeas which add the perfect crunch and a great source of protein and fiber. You could also top this salad with my Air-Fried Tofu Nuggets! Make Caesar Salad Spring Rolls next.

A white bowl filled with romaine, kale, creamy dressing and crispy chickpeas on top.

Why I Love This Recipe

  • Classic Flavor: This salad has all of the nostalgic flavors of creamy and crunchy caesar salad, but without the dairy!
  • Dairy Free: The homemade dairy-free Caesar dressing is out of this world. You’d never guess it’s dairy-free.
  • Fun Twist: The crispy chickpeas on top replace traditional croutons, and also keep this salad gluten-free.

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Notes on Ingredients

  • Romaine: I used Josie’s Organics.
  • Kale: I like to use dinosaur kale for this salad because it holds up beautifully and pairs well with the creamy caesar dressing, but feel free to use whatever leafy greens you like.
  • Chickpeas: Be sure to drain and rinse the chickpeas well before using.
  • Vegan Parmesan Cheese: You can make your own homemade vegan parmesan or buy store-bought.
  • Raw Sunflower Seeds: Act as the base of the dressing. Be sure to use raw and not roasted!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Classic Vegan Caesar Salad?

  1. Preheat the oven to 425 degrees F. Season chickpeas with salt + pepper. Bake them for 15 minutes until golden brown.
  2. While the chickpeas roast, boil sunflower seeds in a pot with water for 10 minutes until soft, then drain and add to a high-speed blender. Add the rest of the dressing ingredients to the blender and blend until completely smooth.
  3. Pour dressing over the greens, top with crispy chickpeas, and sprinkle on vegan parmesan.
  4. Serve and enjoy!
A white bowl of kale and romaine with a blender being held over top pouring on a white creamy dressing. Beside the bowl is a package of romaine lettuce hearts.
  1. Step 1: First, roast the chickpeas and make the dressing.
A white bowl of kale and romaine topped with crispy chickpeas. In the bowl is two wooden spoons.
  1. Step 2: Then, pour the dressing over top greens, top with chickpeas and vegan parmesan, and enjoy!

Commonly Asked Questions

Can I eat Classic Vegan Caesar Salad as leftovers?

Sure! It’s best eaten fresh, but it will stay good in the fridge tossed together for up to 2 days. If you want it to last longer, I recommend using all kale as it holds up super well in the fridge.

How do I make homemade dairy-free caesar dressing?

To make homemade dairy-free creamy caesar dressing, first you will soak the sunflower seeds in boiling water. Then, you’ll add all of the ingredients to a high-speed blender and blend until creamy. A food processor won’t work for this dressing as it’s not high powered enough for the sunflower seeds.

What’s the best way to chop lettuce for salads?

I prefer to use a sharp knife and cutting board and simply chop it by hand. You could also use a veggie chopper though!

Why should I buy organic produce?

I used the romaine from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. How awesome?! Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! Be sure to look out for Josie’s Organics in your local store! Use their store locator!

“I really enjoyed this salad, and it was super quick, easy to make. The dressing, in my opinion, was spot on and the chickpea croutons are a game changer!”

– Lynn

A white bowl of kale and romaine topped with crispy chickpeas.

Extra Helpful Tips

  • You can add whatever greens you like to mix with the romaine. Try mixing romaine with arugula or even butter lettuce. I personally love the heartiness of the kale, plus it holds up super well.
  • I made chickpea croutons for this salad, but feel free to add regular croutons as well!
  • Make a double batch of the salad dressing and have leftovers to use on salads and bowls all week long.
  • Make your own homemade vegan parmesan!
  • To store leftovers, store the dressing and salad separate for up to 4 days or mixed together for up to 2 days.

More Salads

If you tried this Classic Vegan Caesar Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A large white bowl of romaine and kale with chickpeas and a creamy dressing on top. In the bowl is a set of wooden spoons. Beside the bowl is two smaller wooden bowls of servings of salad and two silver forks on the counter.
Print Recipe
5 from 11 votes

Classic Vegan Caesar Salad

A vegan-version of the delicious, classic caesar topped with crispy chickpeas for "croutons!"
Prep Time15 minutes
Cook Time15 minutes
30 minutes
Course: Appetizer, Entree, Salad
Cuisine: American
Servings: 6
Calories: 247kcal
Author: Danielle Brown
Cost: $13

Equipment

Ingredients

  • 2 heads romaine lettuce chopped, I use Josie's Organics
  • 4 cups kale chopped
  • 1 15 oz can chickpeas drained and rinsed
  • vegan parmesan cheese

Vegan Caesar Dressing

  • 1 cup sunflower seeds raw
  • 2 lemons juiced
  • 1 teaspoon garlic powder
  • 3 teaspoon capers
  • 2 teaspoon whole grain dijon mustard
  • ½ teaspoon salt
  • ¾ cup water more or less depending on how thick you want it

Instructions

  • Make the chickpea croutons. Preheat the oven to 425 degrees F. Season with salt + pepper. Bake them for 15 minutes until golden brown.
  • While the chickpeas cook, make the dressing. Boil sunflower seeds in a pot of water for 10 minutes until soft, then drain and add to a high speed blender. Add the rest of the dressing ingredients to the blender and blend until completely smooth.
  • Chop the romaine and kale and add to a large bowl.
  • Pour as much or as little dressing over the greens as you’d like. Top with chickpea croutons and sprinkle on vegan parmesan.
  • Serve and enjoy!

Notes

  • You can add whatever greens you like to mix with the romaine. Try mixing romaine with arugula or even butter lettuce. I personally love the heartiness of the kale, plus it holds up super well.
  • I made chickpea croutons for this salad, but feel free to add regular croutons as well!
  • Make a double batch of the salad dressing and have leftovers to use on salads and bowls all week long.

Nutrition

Calories: 247kcal | Carbohydrates: 25g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 465mg | Potassium: 869mg | Fiber: 11g | Sugar: 4g | Vitamin A: 19606IU | Vitamin C: 41mg | Calcium: 159mg | Iron: 5mg

This post was sponsored by Josie’s Organics, a brand that I am proud to partner with.

Baked Cauliflower Mac and Cheese (vegan + oil-free)

by 20 Comments

Hi friends! Baked cauliflower mac and cheese is here. I hope you’re as excited as I am because omg…this new vegan mac and cheese recipe is to die for. If you’ve been on the search for a healthier version of mac and cheese, look no further! Check out my Vegan Butternut Squash Mac and Cheese or Golden Girl Curry next!

This recipe is:

✔️Plant-based

✔️Gluten-free optional

✔️Oil-free

✔️Soy-free

✔️100% made with love

The cheese sauce is simple – cauliflower, sweet potato, cashews. Pure plant-based goodness! You wouldn’t believe this doesn’t have any dairy – it is so BEYOND creamy!

Baked Cauliflower Mac and Cheese (vegan + oil-free)

Not to toot my own horn but I make a mean baked cauliflower mac and cheese. My fiancé can vouch for how amazing this recipe turned out.

He came home for lunch during his work day and this was waiting for him!

Baked Cauliflower Mac and Cheese

Share the Love

Make sure to Pin this on Pinterest, share the link on Facebook, and post your creations on Instagram so I can see your spin on this HealthyGirl recipe.

Don’t walk, run to your kitchen to make this!

Baked Cauliflower Mac and Cheese

Creamy

Savory 

Crunchy 

Comforting 

Decadent

Rich

Cheesy

Baked Cauliflower Mac and Cheese

Josie’s Organics

I use cauliflower from Josie’s Organics,  an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. How incredible?! I have to say, their produce is always fresh and abundant.

Also, Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!

Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

Baked Cauliflower Mac and Cheese
Print Recipe
5 from 5 votes

Baked Cauliflower Mac and Cheese

Creamy, cheesy, ultimate vegan comfort food without the guilt. 100% plant-based vegan baked cauliflower mac and cheese. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Lunch
Cuisine: American, Plant-based, Vegan
Servings: 9 servings
Author: Danielle Brown

Ingredients

Mac and Cheese Sauce

  • 2 cups cauliflower I use Josie's Organics
  • 3 cups peeled and cubed sweet potato
  • ½ cup cashews
  • ¼ cup nutritional yeast
  • 2 cups pasta water save 2 cups of the pasta water for adding into the sauce
  • 1 teaspoon sea salt
  • ¼ teaspoon garlic
  • ¼ teaspoon pepper
  • ⅛ teaspoon onion powder
  • ½ teaspoon yellow mustard

Pasta

  • 16 oz pasta of choice use short noodles like elbows, rotini, penne, etc.
  • 3 tbsp whole wheat or gluten-free breadcrumbs
  • fresh parsley garnish

Instructions

  • Bring two large pots of water to a boil. To one pot add the pasta, and to the other add the sweet potato, cauliflower and cashews - cook until fork tender (about 10 minutes). 
  • Preheat oven to 525 F on broil. 
  • Strain pasta (save 2 cups of the pasta water and add into high speed blender like a Vitamix) and then add cooked pasta into a casserole dish. 
  • Strain the potatoes, cauliflower and cashews and then add into blender. 
  • Add the rest of the sauce ingredients into the blender and blend on high until completely smooth! There should be no chunks. 
  • Pour sauce over pasta and mix well. Sprinkle breadcrumbs on top and put in oven on top rack. Watch it carefully - bake until golden brown on top (5-10 minutes). 
  • Garnish with parsley and enjoy! Serve immediately. 

This post was sponsored by Josie’s Organics. I am honored to have partnered with Josie’s Organics for this blog post. They are such an amazing company! Look out for Josie’s in your grocery store. 

In good health,

Danielle

BBQ Chickpea Tacos (vegan, oil-free)

by 6 Comments

Hello friends!

BBQ chickpea tacos are here and omg your mind is going to be blown! I can’t believe how amazing these turned out. If you love chickpeas, make Classic Vegan Chickpea Salad next!

The smokiness and sweetness from the bbq sauce, the creaminess of the sour cream, the heartiness of the chickpeas and crunch of the cabbage truly make these tacos a flavor bomb.

I am so excited to have teamed up with Mother Raw for this recipe blog! I have been a fan of their bbq sauce for a while and I knew I had to make a recipe with it.

Mother Raw BBQ Sauce

For the longest time, I couldn’t find a healthy bbq sauce that didn’t have added sugar. It seemed impossible, every single bbq sauce had sugar…until…I stumbled across Mother Raw. Mother Raw’s bbq sauce is sweetened with dates – how brilliant?!

Their products don’t have any artificial ingredients or weird additives, just pure vegan, organic, plant-based goodness (the way we like it)! Read more about Mother Raw here!

Mother Raw makes delicious and versatile dressings, marinades, dips, and condiments. They use the best ingredients that mother earth has given us to create their amazing products.

Want to find out where Mother Raw products are sold near you? Use the store locator!

If you’re a loyal HealthyGirl recipe follower you know my recipes are simple and quick. I literally made these restaurant level tacos in under 30 minutes. Whether you’re a newbie to plant-based cooking or just need some new fun dinner ideas to spice things up, this recipe for bbq chickpea tacos is a must-try!

Aside from prepping the veggies and making the sour cream, all you have to do is simmer the chickpeas with the bbq sauce for 10 minutes…that’s it!

BBQ Chickpea Tacos

Assemble the Tacos!

Once the veggies are prepped and the chickpeas are ready, start assembling your beautiful vegan tacos. You don’t need meat to make a protein-rich meal. Chickpeas a great way to get your protein, fiber and vitamins. If you love this recipe, you will also love Crispy Chickpea Nuggets!

Mexican night at your house just got way more interesting and way healthier.

BBQ Chickpea Tacos

Savory

Smokey 

A lil sweet

Creamy 

Crunchy 

Filling

Flavorful

Mouth-watering

BBQ Chickpea Tacos

The sour cream takes about 10 minutes to make and its 100% worth it. Made from cashews instead of dairy, this sour cream is way healthier for you. In addition, it adds the perfect amount of coolness + creaminess to the bbq chickpea tacos and is very complimentary of the bbq sauce.

BBQ Chickpea Tacos

Cilantro ties the tacos together…let’s be honest, you can’t have an authentic taco night without cilantro. Fresh herbs are a great addition to any meal and add such a nice brightness to the recipe.

Also, there is a common misconception that cooking vegan food is more expensive. This is totally not true!

This is a very affordable meal to make for the whole family, for your friends or for date night with your partner. Chickpeas are WAY cheaper than meat. Cabbage, corn, and cilantro are also some of the cheapest veggies you can buy at the market.

Are you drooling yet?! 

BBQ Chickpea Tacos

Well, what are you waiting for?! Get cooking!

Share the Love

Pin on Pinterest, share the recipe link on Facebook, post your creation on Instagram and don’t forget to tag me @healthygirlkitchen!

BBQ Chickpea Tacos
Print Recipe
5 from 2 votes

BBQ Chickpea Tacos

Easy vegan bbq chickpea tacos are plant-based, gluten-free, 100% WFPB and are super simple to make. Total flavor bomb!
total time30 minutes
Course: dinner, Lunch
Cuisine: Mexican
Author: Danielle Brown

Ingredients

  • 1 can chickpeas drained and rinsed
  • 1 bottle Mother Raw barbecue sauce it's sweetened with dates
  • corn tortillas
  • avocado slices
  • fresh steamed corn cut off the cob
  • shredded purple cabbage
  • fresh cilantro
  • cashew sour cream
  • lime
  • salt + pepper to taste

Instructions

  • Prep your veggies by slicing the avocado, steaming corn, shredding cabbage, washing/chopping cilantro and making the cashew sour cream. 
  • Add chickpeas to pan with Mother Raw bbq sauce and simmer for about 10 minutes on medium/low heat.
  • Grill tortillas in a pan on high heat for about 30 seconds - 1 minute on each side. Careful not to burn. 
  • Assemble the tacos, season with salt + pepper, squeeze lime over top, and enjoy! 

This post was sponsored by Mother Raw. I am so honored to partner with an incredible, health conscious, plant-based company. 

In good health,

Danielle

Vegan Chocolate Chip Pumpkin Bread (gluten-free!)

by 12 Comments

If you are pumpkin-obsessed, then you have to make Vegan Chocolate Chip Pumpkin Bread. This gluten-free loaf is made in one-bowl so it’s a no-mess, easy bake that turns out perfectly every time. If you want more squash recipes, try Glowing Skin Soup, Vegan Butternut Squash Mac n Cheese, or Quinoa Butternut Squash Stuffing. This bread would pair perfectly as dessert when served with Winter Wild Rice Salad or Hormone Support Pasta Bowls.

A close up of Vegan Chocolate Chip Pumpkin Bread topped with pumpkin seeds on a white plate with two slices cut off on the end.

Why I Love This Recipe

  • Pumpkin Spice & Everything Nice: This pumpkin loaf contains all of the sweet and seasonal spice you’re craving without excessive amounts of sugar.
  • Vegan: This pumpkin bread is 100% dairy-free and egg-free, making it a great vegan option!
  • One Bowl: What’s easier than a recipe made in 1-bowl?! This recipe is fool-proof and clean-up is a breeze.

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Notes on Ingredients

  • Flax egg: Make a flax egg by mixing together 1.5 tablespoons of ground flax and 4 tablespoons of water. Let it sit for about 5 minutes to thicken.
  • Apple sauce: Use unsweetened, plain applesauce.
  • Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie filling. Love all things pumpkin? Make my Vegan Chocolate Chip Pumpkin Cookies next.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Chocolate Chip Pumpkin Bread?

  1. Prepare flax egg and preheat the oven to 375 degrees F.
  2. Line a loaf pan with parchment paper.
  3. To flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine. Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix. Add the water and mix again. 
  4. Now add the oats, almond meal, and gluten-free flour and mix together. After, fold in the chocolate chips. 
  5. Pour the batter into loaf pan and bake for 40-45 minutes.
  6. Remove from the oven and let the loaf cool for at least 20 minutes before removing from the pan. Let the loaf cool completely before slicing, at least an hour.
A silver bowl filled with an orange batter with chocolate chips and oats in it. In the bowl is a silver spoon.
  1. Step 1: First, make a flax egg, preheat the oven to 350F, and line a loaf pan with parchment.
A metal loaf pan filled with parchment paper and a loaf of pumpkin bread garnished with pumpkin seeds.
  1. Step 2: Then, mix all of the loaf ingredients together in a large bowl. Pour into a loaf pan and bake for 40-45 minutes. Let cool fully before serving and enjoy!

Commonly Asked Questions

Can I reduce the sugar in Vegan Chocolate Chip Pumpkin Bread?

To reduce the amount of sugar, omit the chocolate chips or use a stevia-sweetened chocolate chip. You could also replace some or all of the coconut sugar with a stevia or monk fruit sweetener. Another low sugar recipe is my Healthy Pecan Pie!

Can I add cream cheese frosting to Vegan Chocolate Chip Pumpkin Bread?

Yes! Use my dairy-free cream cheese frosting recipe. 

What kind of gluten-free flour works best for Vegan Chocolate Chip Pumpkin Bread?

I like to use Bob’s Red Mill 1:1 Gluten-Free Flour but any 1:1 GF flour blend works.

How will I know Vegan Chocolate Chip Pumpkin Bread is done baking?

I like to do a toothpick test. Stick a toothpick into the center of the loaf. If it comes out almost completely clean, that means the loaf is done! If it has some batter on it, continue to let the loaf cook and check it every couple of minutes.!

“This pumpkin bread is the perfect recipe for fall!!! I love the addition of chocolate chips and pumpkin seeds.”

– Jordan

A piece of pumpkin chocolate chip bread being held by a white hand.

Extra Helpful Tips

  • To make the flax egg: mix together 1.5 tablespoons ground flax with 4 tablespoons water. Let it sit for 5-10 minutes until the mixture has thickened into a gel-like consistency.
  • Don’t love chocolate? Feel free to omit the chocolate chips or replace them with another mix in like dried cranberries, pecans, or walnuts.
  • Let the loaf cool fully before slicing.
  • Store this pumpkin bread for up to 3 days in an airtight container or cover with plastic wrap at room temperature to keep fresh. You can also store it in the fridge where it will last closer to 4-5 days.

More Healthy Desserts

If you tried this Vegan Chocolate Chip Pumpkin Bread or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A loaf of pumpkin bread on a white plate with two slices cut off on the end. The loaf is topped with pumpkin seeds.
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5 from 2 votes

Vegan Chocolate Chip Pumpkin Bread

Embrace fall with this gluten-free loaf that's made in one-bowl so it’s a no-mess, super easy bake that turns out perfectly every time.
Prep Time10 minutes
Cook Time45 minutes
Cool Time1 hour
Total Time1 hour 55 minutes
Course: Baked Goods, Breakfast, Dessert
Cuisine: American
Servings: 10
Calories: 214kcal
Author: Danielle Brown
Cost: $7.50

Equipment

Ingredients

  • 1 flax egg 1.5 tablespoon ground flax + 4 tablespoon water
  • ¼ cup applesauce plain and unsweetened
  • ¼ cup maple syrup
  • ¾ cup pumpkin puree
  • ⅓ cup coconut sugar
  • 2 tablespoon banana mashed
  • ¼ teaspoon sea salt
  • 2 teaspoon baking soda
  • ½ teaspoon cinnamon ground
  • 1 teaspoon pumpkin pie spice
  • ½ cup water
  • 1 cup rolled oats gluten-free
  • ½ cup almond meal
  • 1 ¼ cup gluten-free all purpose flour I like Trader Joe's brand
  • pumpkin seeds for garnish
  • ½ cup chocolate chips

Instructions

  • Prepare the flax egg in a large mixing bowl and preheat the oven to 375 degrees F.
  • Line a loaf pan with parchment paper and set aside.
  • To the flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine. Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix. Add the water and mix again.
  • Now add the oats, almond meal, and gluten-free flour and mix together. After, fold in the chocolate chips.
  • Pour the batter into loaf pan and sprinkle some pumpkin seeds or chocolate chips on top (optional).
  • Bake for 40-45 minutes or until very golden brown and a toothpick comes out clean when inserted in the center.
  • Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  • Let cool completely before slicing, at least an hour.

Notes

  • To make the flax egg: mix together 1.5 tablespoons ground flax with 4 tablespoons water. Let it sit for 5-10 minutes until the mixture has thickened into a gel-like consistency.
  • Don’t love chocolate? Feel free to omit the chocolate chips or replace them with another mix in like dried cranberries, pecans, or walnuts.
  • Store this loaf in the fridge so it will last longer! (4-5 days)
  • Let the loaf cool fully before slicing.

Nutrition

Calories: 214kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 291mg | Potassium: 136mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2864IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Chocolate Frosted Vegan Brownies (oil-free)

by 12 Comments

Hey guys!

My mouth has been watering while putting this blog together because OMG, chocolate frosted vegan brownies are finally here! Looking for a healthy vegan brownie that is absolutely delicious while still plant-based, gluten-free and oil-free, stop right here!

You are going to die for this recipe.

The Frosting

My frosting recipe is made without any refined sugar and is rich, chocolatey, smooth, decadent and beyond heavenly. Sweetened with dates, you won’t have to worry about added sugar in this frosting.

I use medjool dates to sweeten the frosting for that perfect sweetness without being an overpowering sugar-bomb.

Chocolate Vegan FrostingFrost the brownies with the chocolate frosting after they’ve cooled for the richest vegan brownie you’ll ever have. The best party- you feel as though you are indulging in a sinful treat when in reality this brownie is filled with nutrients.

The brownies themselves are made with a base of chickpeas! Aka these brownies are #plantprotein and fiber packed.

I used natural sprinkles from Whole Foods that are actually colored with fruits + veggies. For example, the green sprinkles are dyed with spirulina! How cool?!

The sprinkles are just a fun touch and are totally optional. 

Decadent 

Rich

Chocolatey 

Fudgey

Gooey

Delicious

Chocolate Frosted Vegan Brownies

Chocolate Frosted Vegan Brownies

Bring to these to a potluck, bake them for your kid’s bake sale, share with family, you name it! I bring these chocolate frosted vegan brownies to everything and they are a total crowd pleaser.

Everyone RAVES about how incredible the brownies are – side note: everyone is also shocked these have chickpeas as a main ingredient.

Chocolate Frosted Vegan Brownies

If you make a HealthyGirl recipe, I appreciate your feedback! Rate, comment and share the recipe link.

To save, pin it on Pinterest, share the link with family + friends on Facebook and be sure to take a picture of your creation and post it to Instagram. Tag me always @healthygirlkitchen!

Chocolate Frosted Vegan Brownies

Chocolate Frosted Vegan Brownies

Do you want more free recipes, plant-based meal ideas and wellness advice?! Follow me on Instagram @healthygirlkitchen!

FOLLOW ME ON INSTAGRAM! 

Chocolate Frosted Vegan Brownies
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5 from 5 votes

Chocolate Frosted Vegan Brownies (oil-free)

Rich, chocolatey, fudgy, moist and decadent chocolate chickpea brownies with chocolate frosting. Vegan, gluten-free, WFPB and oil-free friendly.
Prep Time20 minutes
Cook Time25 minutes
Resting Time30 minutes
Total Time45 minutes
Course: Dessert, vegan dessert
Cuisine: Gluten-free, Vegan, WFPB
Author: Danielle Brown

Ingredients

Vegan Brownies

  • 1 15 oz can chickpeas drained and rinsed
  • ½ cup peanut butter
  • ¼ cup almond flour
  • ¼ cup cacao powder
  • ½ cup maple syrup
  • 1 tbsp applesauce
  • 1 teaspoon vanilla
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup vegan chocolate chips

Chocolate Frosting

  • 1 cup pitted medjool dates
  • ½ cup almond butter
  • ¼ cup cacao powder
  • ½ cup water

Instructions

Brownies

  • Preheat oven to 350 degrees F.
  • Add all of the ingredients except the chocolate chips into a food processor. Blend until completely smooth!
  • Fold in chocolate chips then pour into a baking dish. An 8x8 pan will work for this. 
  • Bake for 25 minutes. When they are done, let them cool for about 30 minutes to 1 hour before frosting them. 
  • Frost and enjoy! Store in fridge. 

Chocolate Frosting

  • Blend all frosting ingredients in food processor until completely smooth and combined scraping down sides as necessary. 
  • Frost brownies and serve! 

Notes

Optional add-on: I used natural sprinkles from Whole Foods 365 brand. 

In good health,

Danielle

If you liked this recipe then you will LOVE my chickpea blondies. 

Ultimate Veggie Sandwich (oil-free)

by 2 Comments

Hello fellow sandwich lovers!

I am so excited to share my new recipe with you for the ultimate veggie sandwich.

It is layered with vegetable goodness that won’t have you missing meat or cheese. You can have a sandwich that’s just as delicious without animal products.

I needed an easy, quick, filling lunch and I ended up whipping this bad boy up. I got a little out of control and made the sandwich almost too big to get my mouth around.

Try finding a healthy bread in your local grocery store for this ultimate veggie sandwich – some brands I love are Food For Life and Dave’s Killer bread. Food For Life makes Ezekiel bread, it is 100% plant-based, flourless, sprouted and easy on digestion.

If you’re gluten-free you can use your favorite GF bread or even do a lettuce wrap or gluten-free tortillas and make a wrap instead.

This sandwich is hearty, flavorful, filling, healthy, and if you’re not a chef…don’t worry! You can’t mess this up. If you’re craving a sandwich but want something more satisfying than a pb + j, this is for you. Growing up, I loved sandwiches but they always had meat, cheese and mayonnaise on them (definitely not vegan approved)!

To make this easier to eat and more manageable, I suggest cutting the sandwich in half. I went a little crazy though, you don’t have to make the sandwich as big as mine. Feel free to cut it in half and share with your partner, a friend or your kids!

Ultimate Veggie Sandwich

Ultimate Veggie Sandwich

Did you try this recipe and fall in love with it?!

Comment and give me feedback below.

Ultimate Veggie Sandwich

Share the Love

Pin this recipe to Pinterest to save for later, share the recipe link on Facebook with family and friends, or post a picture of your creation to Instagram. Don’t forget to tag @healthygirlkitchen!

Ultimate Veggie Sandwich

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5 from 1 vote

Ultimate Veggie Sandwich

Easy vegan sandwich layered with rainbow vegetables. Savory, filling, healthy, 100% plant-based and oil-free. 
Prep Time10 minutes
Total Time10 minutes
Course: dinner, Lunch, vegan lunch
Cuisine: American, Plant-based, Vegan, WFPB
Author: Danielle Brown

Ingredients

  • 2 slices bread of choice I used sprouted Dave's Killer bread
  • 2 slices of beefsteak tomato
  • 4 cucumber slices
  • 3 kosher sandwich pickles (I get the pre-sliced ones from Trader Joe's)
  • 2 pieces roasted pepper I used yellow bell pepper
  • ½ avocado sliced
  • 3 slices red onion
  • 1 romaine lettuce leaf
  • 1 tablespoon hummus
  • 2 teaspoon mustard of choice I used whole grain mustard

Instructions

  • Start by spreading 1 teaspoon of mustard on each half of the bread. Then add hummus to the bottom slice. 
  • Add the red onion on top of the hummus, then add on the pickles, cucumbers, lettuce leaf, avocado, roasted pepper, and then tomato slices. 
  • Top with the other slice of bread then cut in half or eat it whole and enjoy!

In good health,

Danielle

High-Fiber Vegan Smoothie

by 14 Comments

Hi!

Are you getting bored of the same breakfast every day? I wanted to share one of my go-to smoothie recipes with you. Whether you’re trying to get healthier or want to change things up, this smoothie is a must-try.

This high-fiber vegan smoothie is fruity, tropical, refreshing, perfect for summer mornings, easy to digest, and filled with fiber. Make my Cinnamon Bun Cauliflower Smoothie and Berries & Cream Collagen Booster Smoothie next!

What’s your morning smoothie? I’d love to know! Comment below with your go-to smoothie ingredients. 

Silver Fern Prebiotic Fiber

I added Silver Fern Prebiotic Fiber to my smoothie for an extra fiber boost. Silver Fern products are all 100% plant-based – the Tino all natural high fiber supplement actually works by nourishing healthy gut bacteria. It is easy on the digestive system and doesn’t cause any bloating.

A female founded company, Silver Fern has a mission to spread the message of good health, one gut at a time! Did you know that 70% of our immunity stems from our gut. The Silver Fern prebiotic fiber is vegan, gluten-free, soy-free and non-GMO. Yes please!

As a health coach, I am always preaching the importance of gut health so when I found this prebiotic fiber that I could add to my smoothie, I was SO eager to test it out.

For the past few weeks now I have been having in my smoothie everyday and it makes such a difference.

If you’re sensitive to bloating like I am but still want to get plenty of fiber in your diet, 1 tbsp of this daily adds an extra 10 grams of fiber (yay!)

How many grams of fiber does this smoothie have?!

It is suggested that for proper digestion and colon health, women need 25 grams of fiber a day and men need 35 grams.

The majority of Americans don’t even receive close to that amount. I think these numbers are conservative – 40 grams of fiber daily should be the minimum.

After adding up the grams of fiber in this high-fiber vegan smoothie it has about 30 grams – WOW! Imagine getting your recommended daily intake of fiber in your breakfast alone.

high fiber vegan smoothie

What kinds of foods have fiber?

Repeat after me: ONLY PLANT FOODS HAVE FIBER. 

Animal products like meat, fish, cheese and eggs do not contain any fiber.

It is crucial to add plant-based foods into your diet to receive fiber.

Some high fiber examples include lentils, beans, chickpeas, hemp seeds, chia seeds, raspberries, and kale!

Struggling to eat a ton of fruits and veggies? Add the Silver Fern prebiotic fiber to your morning smoothie for that extra boost.

high fiber vegan smoothie

Fiber Benefits

  • Helps restore and maintain regularity in bowel movements
  • Helps maintain steady + healthy blood sugar levels
  • Improves mineral absorption
  • Bone health support
  • Joint health support
  • Boosts immune system
  • Prevents colon cancer
  • Lowers cholesterol
  • Aids in achieving healthy weight
  • Increases longevity

high fiber vegan smoothie

I topped my high-fiber vegan smoothie off with hemp seeds for extra fiber, protein and omegas! I can’t wait for you all to try this recipe – report back if you make it!

I highly recommend eating a well-rounded plant-based diet for the bulk of your fiber intake – however, if you aren’t as regular as you think you should be, it doesn’t hurt to add some of the Silver Fern prebiotic fiber into your daily routine.

If you don’t want to mix it into a smoothie you can add it into oatmeal or bake it into a healthy dessert.

high fiber vegan smoothie

Share the Love

Pin this recipe to Pinterest, share the link on Facebook, post your creation to Instagram and don’t forget to tag me @healthygirlkitchen when you do!

high fiber vegan smoothie

high fiber vegan smoothie
Print Recipe
5 from 1 vote

High-Fiber Vegan Smoothie

Fiber-packed vegan gluten-free smoothie for a filling, easy and delicious meal. A few simple ingredients and done in 5 minutes. 
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Smoothie Bowl
Cuisine: American, Smoothie, Vegan
Servings: 1 serving
Author: Danielle Brown

Ingredients

  • 1 banana
  • 1 cup frozen raspberries
  • ¾ cup frozen pineapple
  • ¾ cup frozen mango
  • 1 tablespoon Silver Fern prebiotic fiber
  • 1 teaspoon maca powder
  • 2 tablespoon hemp seeds
  • 1 cup almond milk

Instructions

  • Blend all ingredients in a high-speed blender and serve! 

This post is sponsored by Silver Fern. I am honored to partner with such an amazing plant-based company. 

In good health,

Danielle