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Crispy Chickpea Nuggets (vegan & gluten-free!)

June 25, 2020 by Danielle Brown 68 Comments

If you or your kids love chicken nuggets, then you need to make a vegan version of Crispy Chickpea Nuggets! They are easy, gluten- and oil-free optional, and so satisfying! I love to make these in the air-fryer but the oven works great too. If you love chicken nuggets but want a healthier version, you will love these and Vegan Air-Fried Tofu Nuggets. Pair with Crispy Baked French Fries for the perfect meal! Or make my full Healthy Happy Meal! If you love chickpeas, make my Classic Chickpea Tuna Salad next!

Eight Crispy Chickpea Nuggets on a white plate with a large white bowl of ketchup in the top left corner of the plate.

Why I Love This Recipe

Crispy Crunchy: Use your air-fryer to get these nuggets deliciously crunchy! Don’t have an air-fryer? Don’t panic! You can also bake them in the oven.
Plant-Based: Made from nutrient-dense chickpeas, oat flour, and tofu.
Lunchbox Friendly: These would be the perfect addition to your kid’s lunchbox! Make a big batch on Sunday and put them in lunches all week long.

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

Chickpeas: Drain and rinse chickpeas before using to help prevent gas and bloat.
Oat flour: You can use store-bought or simply making your own by adding oats to a high-speed blender and blending on high until a fine powder forms (1-2 minutes).
Aquafaba: Liquid from the chickpea can is called “aquafaba” and makes these nuggets fluffy and chewy like a traditional chicken nugget. When you drain the chickpeas, save the liquid!
Breadcrumbs: Use gluten-free breadcrumbs to make these nuggets gluten-free friendly.

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 Crispy Chickpea Nuggets?

Drain chickpeas the chickpeas and save some of the liquid. Add chickpeas into the food processor with spices and tofu.
Pulse together then add in oat flour and chickpea liquid (aquafaba). Pulse until combined.
Make a prep station with a bowl of the breadcrumbs, a bowl of the remaining chickpea liquid and an empty plate.
Form the batter into nugget shapes, then dip each one in the chickpea liquid first then breadcrumbs and place on the plate.
Bake in the oven or air-fryer.
Serve fresh with ketchup or BBQ sauce and enjoy!

A metal strainer with chickpeas in it with a white bowl underneath collecting the chickpea can liquid.

Step 1: First, drain the chickpeas and save the liquid.

A clear food processor filled with chickpeas with a white hand overtop holding a metal teaspoon filled with spices.

Step 2: Then, add the chickpeas, tofu, and spices to the food processor and blend. Add in oat flour and some aquafaba and blend again until smooth.

A white plate with two hands over it holding crispy chickpea nugget batter being shaped into an oval shape.

Step 3: Form batter into nugget shapes.

A white bowl filled with brown liquid from the chickpea can with a white hand dipping a chickpea nugget into the liquid.

Step 4: Next, dip each nugget into the remaining aquafaba liquid.

A white bowl filled with breadcrumbs and a crispy chickpea nugget in the bowl being rolled in breadcrumbs. A white hand hangs over top the bowl sprinkling breadcrumbs on the nugget.

Step 5: Then, dip each nugget into the breadcrumbs and coat evenly.

A black air fryer pan filled with 7 cripsy chickpea nuggets.

Step 6: Lastly, bake in the oven at 400F for 30 or in the air-fryer at 375F for 15-20 minutes.

Commonly Asked Questions

How many days can I store the Crispy Chickpea Nuggets in the fridge to eat as leftovers?

Store the nuggets in an airtight container in the fridge for up to 4 days. I recommend reheating them in the air fryer, oven, or even on a pan for a couple minutes to re-crisp the breading.

What are the healthiest store-bought breadcrumbs?

I recommend the Ian’s Gluten-Free Original Breadcrumbs as they are the cleanest store-bought vegan version. You can also easily make your own by blending bread in a food processor.

What should I pair with Crispy Chickpea Nuggets for a full meal?

I love to have a big green salad with nuggets on the side for the perfect meal. Or you can serve them with the classic Crispy Baked French Fries or Roasted Sweet Potatoes with Chipotle Aioli.

Do I have to use a food processor to make Crispy Chickpea Nuggets?

You can use a blender, but a high-speed food processor will work best.

“My family is a mix of plant-based and meat eaters. Since I found this recipe, I’ve been making it in batches, and I always have to make more because everyone loves it. Even my youngest sister, who is a very picky eater and usually doesn’t like plant-based foods, keeps asking me to make more. I’m really happy to have a healthy alternative that everyone in the family can enjoy.”

– Summer

Eight Crispy Chickpea Nuggets on a white plate with a bowl of ketchup in the back. The nugget in the center front of the image has a bite taken out of it.

Extra Helpful Tips

Save the liquid from the chickpea can-it’s the aquafaba!
Serve these nuggets with your favorite dipping sauces including: vegan ranch, ketchup, or BBQ sauce.
Use gluten-free breadcrumbs to make this recipe gluten-free.
Use high-protein or extra-firm tofu to make sure the texture is dry enough for the nuggets.
Use a high-speed food processor to blend the chickpea nugget “dough”.
Store leftover nuggets in an airtight container in the fridge for up to 4 days. I recommend reheating them in the air fryer, oven, or even on a pan for a couple minutes to re-crisp the breading.

More Healthy Lunches

If you tried these Crispy Chickpea 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 white plate with 8 crispy chickpea nuggets on it with a small white bowl in the top left corner of the plate filled with ketchup and in the bottom right a white hand is reaching over and grabbing a nugget off the plate.

Print Recipe

4.91 from 22 votes

Crispy Chickpea Nuggets (vegan & gluten-free!)

These are a healthier, less processed vegan version of chicken nuggets! Easy to make, plant-based, and gluten-free optional.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Entree, Lunch

Cuisine: American

Diet: Vegan

Servings:

Calories: 385kcal

Author: Danielle Brown

Cost: $4

Equipment

1 strainer for draining chickpeas
1 food processor
2 small bowls
1 plate
1 air-fryer if using air-fryer method
1 oven if using oven method

Ingredients

1 15 oz can of chickpeas drained and rinsed
⅓ block tofu extra firm
½ cup oat flour
aquafaba save the chickpea liquid from the can
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon salt
sprinkle of smoked paprika
1 cup breadcrumbs use GF breadcrumbs if GF

Instructions

Drain the chickpeas with a bowl under and save the chickpea liquid or "aquafaba". Add chickpeas into the food processor with spices and tofu. Pulse together.
To the food processor, add in the oat flour and 2 tablespoons of aquafaba. Pulse until combined. Do not over blend – it should have texture.
Make a prep station with a bowl of the breadcrumbs, a bowl with the remaining chickpea liquid, and a plate.
Form the mixture into nugget shapes. Dip each one in the chickpea liquid first, then the breadcrumbs, and then place them all on the plate. You should get 10-12 nuggets.
Air-fryer method: bake for 15-20 minutes at 400 degrees F flipping halfway through or until completely golden brown.
Oven method: Bake on a baking sheet with parchment paper for about 30 minutes at 450 degrees F flipping halfway through or until golden brown.
Serve fresh with ketchup or BBQ sauce and enjoy!

Notes

Save some of the liquid from the chickpea can for the aquafaba!

Serve these nuggets with your favorite dipping sauces including vegan ranch, ketchup, or BBQ sauce.

Use gluten-free breadcrumbs to make this recipe gluten-free.

Use high-protein or extra-firm tofu to make sure the texture is dry enough for the nuggets.

Nutrition

Vegan Mint Chip Milkshake (no added sugar)

June 18, 2020 by Danielle Brown 15 Comments

Hi friends!

I have a new recipe for you all that you will go crazy for. This vegan mint chip milkshake is going to be your new favorite breakfast that literally tastes like dessert. Yes, you heard me! It’s healthy enough to eat this for breakfast. I have this at least three days a week, it’s so yummy.

Or, if you don’t want to have it for breakfast, you can have it for a treat when you’re craving something sweet but want something healthy at the same time. I am obsessed! If you want to make another healthy smoothie, try my Cinnamon Bun Cauliflower Smoothie!

BareOrganics

I am so excited to be partnering up with BareOrganics for this recipe! They are an organic superfood company that makes incredible high-quality products.

As a plant-based health coach and food blogger, you know my pantry is always stocked with ALL kinds of vegan superfoods and BareOrganics is the real deal.

In this vegan mint chip milkshake recipe, I use BareOrganics spirulina for a natural green color in the milkshake and the cacao nibs as a healthier version of chocolate chips.

All of the BareOrganics products are organic, non-GMO, raw and chemical free. BareOrganics explains that, “in our products, you’ll only find organic superfoods created using processes like freeze-drying, low temperatures and cold-milling to ensure quality nutrition, taste, and integrity”. I love their mission.

The recipe is simple, you blend everything except the cacao nibs in the blender. Once blended, add the cacao nibs, then pulse until combined. The cacao nibs will act as your healthy chocolate chips! Yum! Cacao nibs are rich in antioxidants, are 100% natural and have no sugar – total win!

This vegan mint chip milkshake is:

Minty

Thick

Perfectly sweet

Crunchy

Decadent

Refreshing

Perfect for summer

Nutritious

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. In addition, if you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!

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Pin this amazing vegan mint chip milkshake recipe 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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What are you waiting for?! Make this now!

Print Recipe

5 from 3 votes

Vegan Mint Chip Milkshake (no added sugar)

Thick, perfectly sweet, minty, chocolaty, refreshing and super easy to make. Basically a 5-minute milkshake that's healthy enough to eat for breakfast.

Course: Breakfast, Dessert, no sugar milkshake, oil-free milkshake, Smoothie, Treats, Vegan Breakfast, wfpb milkshake

Cuisine: Gluten-free, Gluten-free Vegan, Healthy Vegan, Oil-free, Plant-based, Soy-free, WFPB

Author: Danielle Brown

Ingredients

1 banana
½ teaspoon spirulina powder I use Bare Organics
1 tablespoon cacao nibs I use Bare Organics
1 scoop vegan vanilla protein of choice
1 tablespoon peanut or almond butter
1 cup kale or spinach
5 drops peppermint extract
½ cup almond milk
1 cup ice
stevia optional for added sweetness

Instructions

Add all ingredients except cacao nibs into the blender and blend. Once blended, pulse in the cacao nibs - these act as our healthy chocolate chips!
Serve and enjoy!

Notes

Feel free to use frozen banana to make it even thicker.

This blog was created in partnership with BareOrganics

Best,

Danielle

High Protein Nut-Free Vegan Alfredo

June 11, 2020 by Danielle Brown 21 Comments

This protein-packed, dairy-free alfredo will become your new pasta obsession, along with Classic Lentil Bolognese. If you love alfredo sauce but don’t love the way it makes you feel, then this is your sign to make my High Protein Nut-Free Vegan Alfredo. This dish takes just 20 minutes and it’s super kid-friendly! If you want more healthy pasta dishes, try my Vegan Roasted Red Pepper Alfredo, One Pan Gnocchi, or Vegan Pesto Pasta.

A white bowl being held by a white hand in front of a palm tree with penne pasta in the bowl in a white cream sauce and a silver spoon sticking out from the bowl.

Why I Love This Recipe

Dairy-Free: Most traditional alfredo recipes are filled with milk, cheese, and butter. This vegan alfredo is entirely dairy-free but still satisfies that cheesy craving!
Quick: This pasta dish is ready in just 20 minutes.
Hidden Veggies: Who knew you enjoy cheesy plant-based alfredo and sneak in veggies??? This sauce filled with cauliflower and white beans.

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

Pasta: I used penne, but any shape of pasta works! Fettuccine works well. Use gluten-free pasta to make this dish gluten-free.
Tofu: Use high-protein or extra-firm tofu.
White Beans: Strain and rinse your beans thoroughly before using to help prevent gas and bloating.
Cauliflower: I used Josie’s Organics. Fresh or frozen cauliflower is fine.

How do you make High Protein Nut-Free Vegan Alfredo?

Cook the pasta and strain.
Steam cauliflower until soft then add into blender with beans, tofu, pasta cooking water, nutritional yeast, salt, pepper and garlic. Blend until smooth.
Pour sauce into pasta, stir, and enjoy!

A marble counter with a jar of nutritional yeast, a bowl of white beans, a head of cauliflower wrapped in plastic, a chunk of fresh cauliflower, and a block on tofu on it.

Step 1: First, cook the pasta and strain. Steam the cauliflower until soft.

A large pot filled with penne pasta with a white cream sauce being poured from a clear container over the pasta.

Step 2: Then, add the cauliflower to a blender with beans, tofu, pasta water, nutritional yeast, and spices. Blend until smooth.

A large pot filled with penne pasta in a white cream sauce with a silver spoon sticking out from the pot.

Step 3: Pour the sauce over the pasta and stir well.

A white bowl of penne pasta with a spoon sticking out from it and in the background is a can of chickpeas, a chunk of fresh cauliflower, and a black pot.

Step 4: Finally, serve warm and enjoy!

Commonly Asked Questions

What makes High-Protein Nut-Free Vegan Alfredo sauce cheesy without any cheese or dairy?

The nutritional yeast adds cheesiness without the dairy! Find it in the spices/seasoning or baking aisle of your grocery store.

Do I have to use pasta cooking water in homemade alfredo sauce?

While you don’t have to, pasta cooking water contains a starch that helps thicken the sauce and add flavor. If you forget to save some of the water, you can use regular water, unsweetened non-dairy milk, or vegetable broth.

What shape of pasta works best with alfredo sauce?

I loved using penne here, but any shape works. A long noodle like fettuccine is a classic with alfredo sauce!

Should I use a blender or food processor to make High-Protein Nut-Free Vegan Alfredo?

A high-speed blender works best, but a food processor should work too. Just be sure your cauliflower is steamed well and is very soft.

Why is it important to use organic produce?

I used the fresh organic cauliflower for this alfredo 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. I love their inspiring story and love supporting them by buying their produce!
Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! 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. Be sure to look out for Josie’s Organics in your local store! Use their store locator!

“This was so quick, easy and delicious. The texture was perfect. I think it would be great as a base to a cream soup. I may even try to make baked scalloped potatoes with it. Endless possibilities.”

-Melissa

A black pot in the background with a silver spoon in the foreground holding a scoop of penne pasta in a white sauce.

Extra Helpful Tips

Use gluten-free noodles to make this dish gluten-free.
Stir in spinach at the end and let it wilt to add greens to the dish.
Steam the cauliflower in the microwave or on the stove, or boil it in water until very soft. Test its doneness by piercing it with a fork.
Save 2 cups of pasta cooking water from the pasta, before straining it, to use in the sauce.
Serve with a side salad like my Classic Vegan Caesar Salad.
Store pasta leftovers in the fridge for up to 4 days. Freeze the sauce separately for up to 2 months.

More Pasta

If you tried this High Protein Nut-Free Vegan Alfredo 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 black pan filled with penne noodles with a white cream sauce and a silver spoon in the center of the image being held above the pan filled with a scoop of the pasta.

Print Recipe

4.84 from 12 votes

High Protein Nut-Free Vegan Alfredo

If you love alfredo but don't love the way it makes you feel, then you will be obsessed with this protein- and fiber-packed version!

Prep Time10

Cook Time15

Course: Entree, Pasta

Cuisine: American, Italian

Servings:

Calories: 605kcal

Author: Danielle Brown

Cost: $7.50

Equipment

2 pots one for cooking pasta, one for steaming cauliflower
1 strainer
1 blender or food processor

Ingredients

16 oz pasta I used penne, use gluten-free if needed

Alfredo Sauce

2 cups pasta cooking water
½ block extra firm tofu
1 15 oz can white beans drained and rinsed
2 cups cauliflower chopped, I use Josie's Organics
⅓ cup nutritional yeast
1 teaspoon garlic powder or fresh minced
1.5 teaspoon salt
½ teaspoon pepper

Instructions

Cook pasta according to box instructions and strain. Reserve 2 cups of pasta cooking water for the sauce for later.
Steam or boil cauliflower until soft then add into blender with beans, tofu, pasta cooking water, nutritional yeast, salt, pepper and garlic. Blend until smooth and add more water if you need it.
Pour sauce into pasta, stir and enjoy!

Notes

Use gluten-free noodles to make this dish gluten-free.
Stir in spinach at the end and let it wilt to add greens to the dish.
Steam the cauliflower in the microwave or on the stove or boil it in water until very soft. Test its doneness by piercing it with a fork.
Save 2 cups of pasta cooking water from the pasta, before straining it, to use in the sauce.

Nutrition

This post was made in partnership with Josie’s Organics.

Healthy Cookie Dough Pops (vegan and gluten-free!)

June 9, 2020 by Danielle Brown 1 Comment

I always have a sweet tooth, but don’t always want to eat refined sugar… so I love to make Healthy Cookie Dough Pops. They’re perfect for a kid’s birthday party or healthy dessert. A no-bake dessert! For more healthy desserts, check out Tahini Blondies, Black Bean Brownies, GF Cherry Cobbler, and Soft Baked Oatmeal Raisin Cookies.

A cookie dough pop on a stick dipped in chocolate.

Why I Love This Recipe

Gluten Free: You don’t need flour to make these Healthy Cookie Dough Pops. Instead, they’re made with a base of oats & chickpeas!
Kid Friendly: What kid doesn’t love raw cookie dough? Well, good news! They can actually eat this without risk of getting sick from raw eggs.
Single Serve: I love an easy-to-serve, single-serve dessert. These cookie dough pops are rolled into balls and popped into a stick (optional) for cute and functional presentation.
No Bake: No oven or cook time is needed to make these cookie dough pops. Just blend everything up in a food processor!

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

Cookie Dough: Use my Vegan Chickpea Cookie Dough Bites recipe as the base for the cookie dough balls.
Chocolate: I like to use date-sweetened dark chocolate chips.
Sprinkles: Optional but delicious are dye-free sprinkles.

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.

Make the chickpea cookie dough. Roll into balls.
Freeze the cookie dough balls for 30 minutes.
Melt the chocolate. Dip the cookie dough balls in chocolate.
Add each ball to a parchment-lined baking sheet and add a stick to the center of each ball.
Sprinkle toppings over chocolate-covered balls.
Freeze for an hour then enjoy!

A food processor filled with chickpeas, peanut butter, medjool dates, oats, and cinnamon.

Step 1: First, make the chickpea cookie dough by blending everything in a food processor.

A food processor filled with chickpea cookie dough.

Step 2: Then, roll the dough into balls.

A plate of cookie dough balls on white sticks.

Step 3: Freeze for 30 minutes to set.

A white bowl of melted chocolate and a spoon with a cookie dough ball in it being rolled in chocolate.

Step 4: Next, melt the chocolate and dip each ball into chocolate.

A pan with chocolate covered cookie dough pops on it.

Step 5: Add each pop to a parchment-lined baking sheet and add a stick to the center.

A pan filled with chocolate covered cookie dough pops.

Step 6: Lastly, roll in or top with sprinkles, sugar, nuts, coconut, or any other toppings you like.

Commonly Asked Questions

How many days can I store Healthy Cookie Dough Pops as leftovers?

Store these in the freezer for up to 3 months and in the fridge for up to 4 days.

Do I have to put toppings on Healthy Cookie Dough Pops?

Nope! The beauty of this recipe is that you can choose what toppings to put on, if any. You can just eat these cookie dough pops plain if you want without any toppings!

Where can I find dye-free sprinkles?

My favorite dye-free sprinkles are from Amazon, but Whole Foods also has a great selection!

Can I substitute almond butter for peanut butter?

Yes, any nut butter or seed can be substituted for peanut butter.

“Healthy, easy & delicious dessert. One of my go-tos when I’m craving something sweet!”

– Jordan

A glass cup holding three cookie dough pops on sticks. One covered with chocolate, one covered with sugar, and one covered with chocolate and sprinkles.

Extra Helpful Tips

Use a food processor to blend the cookie dough to get even, smooth dough, not a blender.
Be sure to drain and rinse the chickpeas well before using to help prevent gas and bloating.
Feel free to just make the cookie dough as is and skip the chocolate dipping and toppings. It is delicious as is and simplifies this recipe!
Use cake pop sticks to hold the cookie dough balls up.

More Healthy Sweets

If you tried these Healthy Cookie Dough Pops 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!

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5 from 1 vote

Edible cookie dough bites that are made from chickpeas and actually healthy?! Say less!

Prep Time20

Freezer Time1 30

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Danielle Brown

Cost: $12

Equipment

Ingredients

Cookie Dough Pops

1 batch chickpea cookie dough balls
1 cup dark chocolate chips vegan

Topping Ideas

Nuts chopped
Sprinkles dye-free
Coconut shredded

Instructions

Make the chickpea cookie dough balls and place in the freezer to set for 30 minutes.
Line a baking sheet with parchment paper.
Melt chocolate in the microwave in 30-second increments, stirring in-between until completely melted.
Roll chickpea cookie dough balls in the chocolate and then roll them in whichever kind of toppings you enjoy or just leave them in plain chocolate. Place each one back on the baking sheet.
Place a cake pop stick in the middle of each of the balls.
Freeze for an hour then enjoy!

Notes

Use a food processor to blend the cookie dough to get even, smooth dough, not a blender.
Be sure to drain and rinse the chickpeas well before using to help prevent gas and bloating.
Feel free to just make the cookie dough as is and skip the chocolate dipping and toppings. It is delicious as is and simplifies this recipe!

Viral Snickers Stuffed Dates (healthy dessert!)

May 25, 2020 by Danielle Brown 2 Comments

If you have a sweet tooth or love candy, you have to try the Viral Snickers Stuffed Dates… believe me, they’re viral for a reason! Dates are the perfect caramel-like chewy base, without the refined sugar or dairy. Other desserts you will love are Vegan GF Carrot Cake, Cherry Cobbler, Nature’s Gatorade, and Black Bean Brownies.

A plate of dates covered in chocolate topped with peanuts and salt.

Why I Love This Recipe

Refined Sugar Free: Most desserts, especially candy, are filled with high fructose corn syrup and cane sugar. These “snickers” are sweetened naturally with a base of medjool dates. I also make Healthy Twix Bars!
Crowd Favorite: Make these for a family party or get-together and I promise everyone will love them!
Gluten Free: The Viral Snickers Stuffed Dates are gluten-free, dairy-free, and refined sugar free.
No-Bake: I love a no-bake dessert recipe. These come together in 15 minutes before chilling in the fridge for 30. So easy!

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

A bowl of dates, a jar of peanut butter, a jar of peanuts, and a bag of chocolate chips.

Dates: I like to use medjool dates–I find them sweetest, biggest, and with the best chewy texture but any variety of dates will work. Be sure to pit them.
Peanut Butter: Use a creamy (or crunchy) natural peanut butter with no added oils or sugar.
Chocolate Chips: To keep this dessert fully refined sugar free, use date-sweetened chocolate chips or stevia-sweetened chocolate.

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 Viral Snickers Stuffed Dates?

Line a baking sheet with parchment paper.
Fill each date with peanut butter and add it to the pan.
Melt the chocolate and drizzle it over top each date or dip them.
Add 1-2 peanuts on top of each then sprinkle with sea salt.
Let them chill in the fridge or freezer for at least 30 minutes before eating. Enjoy!

A baking sheet lined with parchment paper with a bowl of dates on it and dates on the pan.

Step 1: First, line a baking sheet with parchment and pit each date.

A parchment lined baking sheet with dates on it, a jar of peanut butter, a spoon with peanut butter, and a baggie filled with peanut butter.

Step 2: Then, fill each date with peanut butter.

Step 3: Melt the chocolate and dip (or drizzle) each date in chocolate.

A white hand holding two dates covered in chocolate topped with peanuts.

Step 4: Finally, top with 1-2 peanuts and sea salt then refrigerate for 30 minutes to chill and set. Enjoy!

Commonly Asked Questions

Should I store Viral Snickers Stuffed Dates in the fridge or freezer?

I’d recommend storing them in the fridge. The chocolate hardens but the dates stay soft and chewy. If you want them to last longer, you can store them in the freezer.

Can I make the Viral Snickers Stuffed Dates nut-free?

Sure! Replace the peanut butter with a seed butter (like sunflower) and omit the peanuts on top. They’ll be just as delicious! You can also swap peanut butter for any other nut butter.

How should I fill dates with peanut butter?

I like to add the peanut butter to a plastic Ziploc baggie, snip off a corner, and pipe it into the center of each date. You can also just use a spoon and add a little scoop to the center of each.

“Literally my favorite dessert of all time. I make a big batch of them at the start of the week (so easy to make) and they last quite awhile.”

– Jordan

Extra Helpful Tips

Be sure to remove the pit from each date.
I like to use medjool dates but any variety of date works.
To keep these fully refined sugar free, use date-sweetened chocolate chips or stevia-sweetened chocolate.
Store leftovers in the fridge or freezer!

More Healthy Desserts

If you tried these Viral Snickers Stuffed Dates 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!

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No ratings yet

Viral Snickers Stuffed Dates (healthy dessert!)

A healthified, refined sugar free version of the delicious candy bar, Snickers!

Prep Time15

Chill Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 120kcal

Author: Danielle Brown

Cost: $18

Equipment

Ingredients

30 medjool dates pitted
½ cup peanut butter
¾ cup dark chocolate chips vegan
2 tablespoons peanuts crushed
sea salt to taste

Instructions

Line a baking sheet with parchment paper.
Add peanut butter to a sandwich bag, then snip the corner off and pipe the peanut butter into each date.
Melt the chocolate in a microwave safe bowl in 30-second increments, stirring in-between, until completely melted.
Drizzle the chocolate over the tops of the dates or dip them completely. Add 1-2 peanuts on top of each date then sprinkle with sea salt.
Let them chill and set in the fridge or freezer for at least 30 minutes before eating.
Enjoy!

Notes

Be sure to remove the pit from each date.
I like to use medjool dates but any variety of date works.
Store leftovers in the fridge or freezer!

Nutrition

Easy Vegan Pad Thai (oil-free)

May 20, 2020 by Danielle Brown 13 Comments

One of my most requested dinners at home is this Easy Vegan Pad Thai! This noodle dish is simple, ready in 20-minutes, and packed with spiralized veggies and a savory umami sauce. Serve it with a side of General Tso’s Tempeh or Crispy Tofu! More Asian-inspired recipes you’ll enjoy are One Pan Dumplings, Spring Roll Salad, and Golden Girl Curry.

A white bowl filled with vegan pad thai.

Why I Love This Recipe

Lighter: This Pad Thai is vegan, gluten-free optional, and oil-free. Plus, there is no added sugar or MSG, making it a much healthier alternative to most store-bought and takeout versions.
Easy to Make: Easy Vegan Pad Thai takes just 20 minutes to make and minimal ingredients! This is a true easy dinner! Get 20+ easy dinner recipes here!
Veggie Filled: I love Pad Thai because it’s a great way to sneak in lots of veggies. This dish contains green onion, cabbage, zucchini, and carrots.

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Notes on Ingredients

Noodles: Rice noodles work well in this dish but any type of long-shaped pasta works.
Cilantro: I used Josie’s Organics.
Soy Sauce: Use certified gluten-free soy sauce or substitute with additional coconut aminos for gluten-free.

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 Easy Vegan Pad Thai?

Boil the pasta.
Sauté carrots, zucchini and cabbage together until tender.
While pasta and veggies cook, whisk together Pad Thai sauce ingredients in a bowl until combined.
Drain pasta and then add it back into the pot along with the sauce, cooked veggies and green onions. Turn heat to medium and mix the dish together until the sauce thickens.
Garnish with cilantro, lime, and anything else you’d want! Enjoy!

A black frying pan filled with shredded carrots and cabbage.

Step 1: First, boil the pasta and cook the shredded veggies.

Step 2: Then, strain the pasta and add it back to the pot along with veggies and sauce.

A white bowl filled with vegan pad thai and a set of chopsticks sticking out from the bowl and a bundle of fresh cilantro.

Step 3: Mix it all together well and let it cook on medium-heat until the sauce thickens.

A white bowl filled with pad thai and a set of chopsticks.

Step 4: Finally, garnish and enjoy!

Commonly Asked Questions

How long can I store Easy Vegan Pad Thai in the fridge as leftovers?

Store Pad Thai leftovers in an airtight container in the fridge for up to 4 days.

Can I make Easy Vegan Pad Thai soy-free?

You can replace the ¼ cup of soy sauce with liquid aminos or additional coconut aminos.

Why is it important to use organic produce?

I used the amazing cilantro for my easy vegan Pad Thai 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. 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. Be sure to look out for Josie’s Organics in your local store!

“I almost got takeout and decided to make this instead! So glad I did. Took less than 20 minutes to make. Very good- will play around with the heat a bit. Thanks for giving us a new let’s NOT order takeout recipe!!”

– Kelly

Extra Helpful Tips

Other garnish ideas are, chopped peanuts, chopped raw cashews, sesame seeds, bean sprouts, and green onion.
Use gluten-free noodles and gluten-free soy sauce to make this recipe gluten-free friendly.
Be sure to use coconut aminos, not liquid aminos. Liquid aminos are very high in sodium and will make the dish overly salty.
Feel free to swap out any of the veggies. Other veggies that would be good in this dish are bell pepper, mushrooms, and broccoli.

More Noodles

If you tried this Easy Vegan Pad Thai (oil-free) 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!

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5 from 5 votes

Easy Vegan Pad Thai (oil-free)

Lightened up, flavorful, homemade 20-minute Pad Thai!

Prep Time10

Cook Time10

Total Time20

Course: dinner

Cuisine: thai

Diet: Vegan

Servings:

Calories: 413kcal

Author: Danielle Brown

Cost: $14

Equipment

Ingredients

16 oz pasta can use whole-wheat, rice, or gluten-free
½ cup fresh cilantro I use Josie’s Organics
¼ cup green onion chopped as garnish on top
2 cups green cabbage shredded
4 large carrots peeled into ribbons
1 large zucchini peeled into ribbons
lime juice squeezed on top

Pad Thai Sauce

1 cup coconut aminos
¼ cup soy sauce sub with gluten-free soy sauce or more coconut aminos for gluten-free
1 teaspoon sriracha add more if you like spicy
1 tablespoon garlic minced
1 teaspoon ginger ground
1 tablespoon toasted sesame oil optional can omit for oil-free
1 tablespoon peanut butter creamy natural
1 tablespoon rice vinegar
2 tablespoon maple syrup

Instructions

Boil the pasta according to box instructions.
Sauté carrots, zucchini, and cabbage together until tender, but not mushy, then set aside.
While pasta and veggies cook, whisk together all sauce ingredients in a small bowl until combined.
Drain pasta, with the stove on medium heat, add it back into the pot with all of the sauce, cooked veggies and green onions. Mix together until the sauce thickens up. This will take a few minutes.
Garnish with cilantro, lime, and anything else you’d want!
Enjoy!

Notes

Other garnish ideas are, chopped peanuts, chopped raw cashews, sesame seeds, bean sprouts, and green onion.
Use gluten-free noodles and gluten-free soy sauce to make this recipe gluten-free friendly.
Be sure to use coconut aminos, not liquid aminos. Liquid aminos are very high in sodium and will make the dish overly salty.
Feel free to swap out any of the veggies. Other veggies that would be good in this dish are bell pepper, mushrooms, and broccoli.

Nutrition

Vegan Gluten-Free Pancake Cereal

May 12, 2020 by Danielle Brown 12 Comments

If you haven’t seen this trend all over TikTok, you’re going to love this fun new breakfast idea. Vegan Gluten-Free Pancake Cereal is a twist on a classic traditional pancake breakfast. But it’s healthier and naturally gluten-free. If you need more brunch inspo, check out Easy Vegan French Toast, Tofu Chickpea Frittata, and Vegan Gluten-Free Carrot Cake Muffins next!

A white bowl of pancake cereal topped with maple syrup and a spoon in the bowl.

Why I Love This Recipe

Cereal-Style: Did you know you can eat pancakes in the form of cereal? Well, now you can and you’ll become obsessed with these!
Plant-Based: You can enjoy pancakes without the common eggs, butter, milk, or gluten. This pancake cereal has just a couple of simple ingredient swaps to make it dietary friendly!
Kid-Friendly: Kids LOVE pancake cereal and it’s such a fun twist on traditional pancakes. It could also be packed as a school snack!

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Notes on Ingredients

Gluten Free Flour: Use a 1:1 gluten-free flour blend.
Applesauce: Replaces the need for any butter or oil. Be sure to use plain and unsweetened.
Almond Milk: Used to thin the batter. Any non-dairy milk works. I used plain and unsweetened almond milk.

How do you make Vegan Gluten-Free Pancake Cereal?

In a large mixing bowl, combine all of the dry ingredients.
In a separate bowl, combine all of the wet ingredients. Pour the wet ingredients into the dry and stir until smooth.
Add the batter into: a squeeze bottle, a bag with a tiny piece of the corner snipped off, or just carefully use a spoon and make tiny, quarter-sized pancakes.
Preheat a greased pan over medium heat. When the pan is ready, pour quarter sized amounts of batter into the pan. Flip after about 1 minute to cook the other side.
Repeat this process until you’ve used all the batter.
Pour the pancakes into a bowl then top with maple syrup. Devour with a spoon and enjoy!

Step 1: First, make the pancake batter. Then, add the batter to a squeeze bottle and squeeze into mini pancakes into a greased pan.

A silver spoon holding multiple mini pancakes.

Step 2: Then, cook pancakes on medium heat for 1-minute each side. Repeat this process until you’ve used all of the batter. Top with maple syrup and enjoy!

Commonly Asked Questions

Can I freeze Vegan Gluten-Free Pancake Cereal?

Sure! You can store leftovers in a baggie in the freezer and then let them soften in the fridge before reheating in a pan when you’re ready to eat them again.

Do you eat pancake cereal with milk?!

Yes, you can but it can get soggy fast. You actually pour maple syrup over the “cereal” then eat it with a spoon! It’s delicious!

What kind of gluten-free flour do you recommend?

I like the all-purpose gluten-free flour from Trader Joe’s or King Arthur brand! Any gluten-free 1:1 flour will work.

Can I use this pancake recipe to make full-size pancakes?

Yes! Follow the exact same instructions and just make the pancakes full-size. You can pour the batter into your pan using a ladle or large spoon. I also have a Healthy Vegan Pancakes recipe for full-size!

“Absolutely DELICIOUS!!!! I’m plant based certified, and I give this one an absolute thumbs up!!! Of course…I added “extra” pure vanilla, as always!!”

– Rita

A white bowl of pancake cereal and a silver spoon in the bowl.

Extra Helpful Tips

If you’re not using a non-stick pan, be sure to grease your pan well so the pancakes don’t stick and cook evenly.
You can either pour maple syrup over top or dip the pancakes into it.
Cook each pancake for around 1 minute on each side–they will cook faster because of how small they are. They will be bubbling on the top when they’re ready to be flipped.
Pair this with Mini Frittata Egg Muffins!

More Breakfasts

If you tried this Vegan Gluten-Free Pancake Cereal 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 bowl of pancake cereal topped with maple syrup.

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5 from 1 vote

Vegan Gluten-Free Pancake Cereal

A fun, unique twist on traditional pancakes made into cereal form!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 362kcal

Author: Danielle Brown

Cost: $3

Equipment

Ingredients

¾ cup all-purpose flour gluten-free
¼ cup almond flour
1 tablespoon ground flaxseed
2 teaspoon baking powder
2.5 teaspoon cinnamon
2 tablespoon maple syrup plus additional for topping
1 teaspoon vanilla
¼ cup applesauce
¾ cup almond milk unsweetened

Instructions

In a large mixing bowl, combine all of the dry ingredients and whisk together.
In a separate bowl, combine all of the wet ingredients. Pour the wet ingredients into the dry and whisk until smooth. There shouldn't be any clumps.
Add the batter into a squeeze bottle, a bag with a tiny piece of the corner snipped off, or just carefully use a spoon to make tiny quarter-sized pancakes.
Preheat a greased pan over medium heat. When the pan is ready, pour quarter sized amounts of batter into the pan. They're ready to flip when the top is bubbling. It should take about 1 min on each side for both sides to be golden brown.
Repeat this process until you’ve used all the batter.
Pour the pancakes into a bowl then top with maple syrup. Devour with a spoon and enjoy!

Notes

If you’re not using a non-stick pan, be sure to grease your pan well so the pancakes don’t stick and cook evenly.
You can either pour maple syrup over top or dip the pancakes into it.
Cook each pancake for around 1 minute on each side–they will cook faster because of how small they are. They will be bubbling on the top when they’re ready to be flipped.

Nutrition

Authentic 5-Minute Guacamole

May 11, 2020 by Danielle Brown 3 Comments

Believe me when I say, once you make my Authentic 5-Minute Guacamole, you’ll never want another dip again. Serve it with chips at a party or paired with taco bowls or healthy fajitas. Everyone begs me to bring this guac to parties! If you’re looking for more delicious appetizers, try my Air-Fryer Wontons, Vegan Garlic Bread, and Vegan Deviled Eggs.

A white bowl of guacamole topped with cilantro. Beside the bowl is a bowl of chips, fresh limes, and fresh cilantro and a white hand dipping a chip into the bowl of guacamole.

Why I Love This Recipe

Ready in 5: This easy appetizer is ready in under 10 minutes making it the perfect, quick, throw-together, stress-free app.
Crowd-Friendly Appetizer: Who doesn’t love chunky guacamole? It’s always a crowd-pleaser for guests of all ages.
Allergen Friendly: I love serving guacamole because it’s an allergen-friendly dip–no nuts, no dairy, no eggs, no gluten, etc. Be sure to serve it with corn tortilla chips and a variety of veggies for dipping. Yum!

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Notes on Ingredients

Avocado: Be sure your avocados are just slightly soft and ripe. If they’re too hard, they aren’t ready to be used.
Cilantro: Fresh cilantro elevates the flavor of guacamole and makes it taste like it’s from a restaurant! I used Josie’s Organics.
Lime: Fresh lime juice will add to the flavor of this guac and keep it from turning brown while it sits out as an appetizer.
Jalapeno: Feel free to omit, but sliced jarred jalapenos add spice.

How do you make Authentic 5-Minute Guacamole?

In a large bowl, add the avocados first. Mash them well.
Add the rest of the ingredients, stir until combined.
Enjoy with veggies, chips, on a salad, in tacos, etc!

Step 1: First, mash the avocados and dice the veggies (onion, cilantro, tomato).

A large glass bowl of guacamole with a serving spoon in it and 2 limes on the counter.

Step 2: Then, add the veggies, spices, and lime juice and mix. Serve with chips and enjoy!

Commonly Asked Questions

How can I prevent guacamole from turning brown?

When you store guac in the fridge, leave 1 avocado pit in the container and squeeze extra lime juice over top, this should prevent it from browning for the most part! Otherwise, if you’re serving it to a crowd, I’d recommend making the guac as soon as you can to serving time.

What kind of chips do you recommend for guacamole?

I love cassava grain-free chips. They’re delicious and made from cassava root flour instead of corn which is easier to digest.

What is Josie’s Organics?

I used the fresh, pre-washed organic arugula for my authentic 5-minute guacamole 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. If I see Josie’s Organics in the grocery store, I snatch it up because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and 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!

“Best guacamole ever! Loved it! Will definitely make it for the rest of my family to try.”

– Nina

A white bowl of guacamole topped with cilantro. Beside the bowl is a bowl of chips, fresh limes, and fresh cilantro.

Extra Helpful Tips

Use a potato masher to easily mash the avocados. If you don’t have one, a fork will work too!
This guacamole will keep in the fridge for up to 3 days. The lime juice prevents it from turning brown.
Finely dice your onions, tomatoes, and cilantro to avoid any big chunks in the guac.
Make Best Ever Vegan Hummus next!

More Healthy Appetizers

If you tried this Authentic 5-Minute Guacamole 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!

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5 from 2 votes

Authentic 5-Minute Guacamole

Guacamole is an easy, crowd-pleasing appetizer that everyone is sure to love. Allergy-friendly too!

Prep Time5

Total Time5

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 176kcal

Author: Danielle Brown

Cost: $10

Equipment

1 potato masher

Ingredients

4 avocados ripe
1 cup cilantro chopped I use Josie’s Organics
3 limes juiced
¾ cup tomato diced optional
½ cup onion diced
½ cup jarred jalapenos chopped and mild or spicy
3 tablespoon brine from jalepeño jar
1 teaspoon salt
½ teaspoon garlic powder

Instructions

In a large bowl, add the avocados first. I like to use a potato masher. Mash them well.
Add the rest of the ingredients, stir until combined.
Enjoy with veggies, chips, on a salad, in tacos, etc!

Notes

Use a potato masher to easily mash the avocados. If you don’t have one, a fork will work too!
This guacamole will keep in the fridge for up to 3 days. The lime juice prevents it from turning brown.
Finely dice your onions, tomatoes, and cilantro to avoid any big chunks in the guac.

Nutrition

This blog post is sponsored by Josie’s Organics.

Vegan Arugula Pesto (oil-free)

May 7, 2020 by Danielle Brown 5 Comments

It’s always a good day when pasta is involved, especially when it includes this fresh, delicious, oil-free Vegan Arugula Pesto! It’s packed with bright flavor, takes 10 minutes to throw together and makes for the perfect meal. Pesto lovers, you’ll also love Easy Vegan Kale Pesto, Pesto Mediterranean Gnocchi, All Your Greens Pasta, and Puttanesca Pasta.

Two white hands holding a white bowl filled with pesto penne pasta with a fork in it and sprinkled cheese on top.

Why I Love This Recipe

Dairy-Free: Instead of cheese, this pesto recipe relies on cashews and nutritional yeast for that classic cheese flavor without the dairy.
Oil-Free: No oil is needed in this Vegan Arugula Pesto recipe. Lemon juice is used as the liquid to thin the sauce for a bright, lemony flavor.
Easy: Pesto is one of my favorite sauces to make because you just throw everything in the food processor and blend.

Need an ingredient substitution?

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Notes on Ingredients

Pasta: I used brown rice penne pasta to keep this dish gluten-free but any shape and type of pasta will work.
Arugula: I use Josie’s Organics.
Basil: Don’t forget the basil! I like to do half basil, half arugula in this pesto for a balance of flavor.
Cashews: Add a nutty, creaminess to the pesto. Use raw cashews. You can also substitute with another nut like walnuts or pine nuts.
Parmesan: I like to top my pesto pasta with homemade vegan parmesan cheese but you can use store-bought or sprinkle nutritional yeast instead.

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 Arugula Pesto?

Boil the pasta according to package instructions.
Blend all pesto ingredients in a food processor.
Strain pasta then stir in pesto sauce.
Garnish with vegan parmesan cheese and enjoy!

A food processor filled with cashews, nutritional yeast, arugula, and basil.

Step 1: First, boil the pasta according to instructions and begin to make the pesto.

A food processor filled with green pesto.

Step 2: Add all of the pesto ingredients to a food processor and blend until mostly smooth.

A white bowl filled with pesto pasta and a silver metal fork in the bowl.

Step 3: Then, strain the pasta and add the pesto to the pasta. Mix well to combine.

A bowl of pesto penne pasta topped with a sprinkle of parmesan cheese and a clear glass dish beside the bowl filled with parmesan cheese and a silver metal spoon in it.

Step 4: Finally, top with vegan parmesan cheese and enjoy!

Commonly Asked Questions

How many days can I store pesto sauce leftover in the fridge?

Store leftover pesto sauce in an airtight container in the fridge for up to 1 week. You can add it into sauces, salad dressing, or on another pasta dish like One Pan Pesto Mediterranean Gnocchi.

Can I freeze pesto?

Yes, pesto freezes super well. Add it to a freezer-safe container, leaving at least 1-inch on top for the pesto to expand. You can freeze it for up to 3 months–this way you’ll have fresh pesto on hand for whenever you need it!

Do I need a food processor to make pesto?

You can use a mortar and pestle which is very traditional. I would not suggest using a blender as it blends the pesto into a complete puree and removes all texture. Pesto is meant to have a bit of texture!

Why is it important to use organic produce?

“This is wonderful !! So much flavor!”

– Elaine

A silver fork with pieces of penne pesto pasta on it.

Extra Helpful Tips

Use a food processor, not a blender, to make pesto as you want some texture to remain.
Any shape and type of pasta noodle works with this. I used gluten-free brown rice penne pasta but you can use chickpea pasta, whole wheat, and any shape.
Save a bit of the pasta water (a couple tablespoons) before straining. You may want to add it to the pesto to thin it a bit more when mixed with the noodles.

More Healthy Pasta

If you tried this Vegan Arugula Pesto (oil-free) 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!

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5 from 2 votes

Vegan Arugula Pesto (oil-free)

Bright, lemony, oil-free arugula pesto made in just 5 minutes!

Prep Time10

Cook Time10

Total Time20

Course: dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 431kcal

Author: Danielle Brown

Cost: $9

Equipment

Ingredients

12 oz pasta I used gluten-free brown rice pasta
1 cup arugula I use Josie’s Organics
1 cup basil tightly packed
1 lemon juiced
½ cup cashews raw
2 tablespoon nutritional yeast
2 cloves garlic can sub 1 teaspoon garlic powder
1 teaspoon salt
vegan parmesan cheese for topping

Instructions

Boil your pasta of choice according to package instructions.
Add all pesto ingredients to a food processor and blend until combined, scraping down the sides as necessary. Some texture will remain in the sauce.
Strain pasta then stir in pesto sauce. Garnish with vegan parmesan cheese.
Serve and enjoy!

Notes

Use a food processor, not a blender, to make pesto as you want some texture to remain.
Any shape and type of pasta noodle works with this. I used gluten-free brown rice penne pasta but you can use chickpea pasta, whole wheat, and any shape.
Save a bit of the pasta water (a couple tablespoons) before straining. You may want to add it to the pesto to thin it a bit more when mixed with the noodles.

Nutrition

Vegan Brownie Banana Bread (gluten-free!)

May 5, 2020 by Danielle Brown 36 Comments

This one-bowl Vegan Brownie Banana Bread might just become your new obsession as the perfect way to use up spotty bananas! This bread is dairy-, gluten-, and refined sugar-free! It’s easy and impressive, so it’s perfect for hosting brunch! For more healthy breakfast goodies, make Vegan Gluten-Free Carrot Cake Muffins and Cinnamon Roll Banana Bread. Other brunch staples are Healthy Vegan Pancakes and Vegan Tofu & Chickpea Frittata.

A loaf of Vegan Banana Brownie Bread on a white plate with two slices cut off on the end.

Why I Love This Recipe

Dessert for Breakfast: Who wants to eat dessert for breakfast?! Vegan Brownie Banana Bread is healthy enough for breakfast but tastes like dessert.
Healthy Decadence: This bread truly tastes like a fudgy and rich brownie but without the excess sugar or unwanted ingredients.
One Bowl: This one bowl recipe is so easy with minimal clean up!

Need an ingredient substitution?

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Notes on Ingredients

Banana: Let your bananas get super spotty before using them! It’ll make this bread even tastier. Another spotty-banana recipe you’ll love is One Bowl Peanut Butter Chocolate Banana Muffins.
Gluten-free flour: I like to use Bob’s Red Mill Gluten-Free Flour Blend, but any gf flour works. You can also use white or whole wheat flour.
Apple sauce: Adds moisture to the bread without the need for oil. Use plain, unsweetened apple sauce.

How do you make Vegan Brownie Banana Bread?

Preheat the oven to 375 degrees F and line a loaf pan with parchment paper.
In a large bowl, make flax eggs and let them sit for 3-5 minutes.
Add the applesauce, maple syrup, vanilla, coconut sugar, cacao, sea salt, baking soda and baking powder. Whisk until combined. Then stir in almond milk and mashed bananas.
Add the gluten-free flour, oat flour and almond flour and whisk. Now add in the chocolate chips and stir once more.
Pour into a loaf pan then top with more chocolate chips.
Bake for 45-55 minutes. Let cool completely before slicing. Enjoy!

Three bananas laying on the counter beside a jar of cacao powder and a jar of almond flour.

Step 1: First, preheat the oven and line a loaf pan with parchment. Mix together the flax eggs in a large bowl.

A silver bowl with vegan brownie banana bread batter in it and a whisk.

Step 2: Then, add apple sauce, maple syrup, vanilla, coconut sugar, cacao, baking soda, baking powder, and sea salt to the bowl. Whisk till combined. Stir in almond milk and mashed bananas. Add flour and whisk.

A loaf pan filled with vegan brownie banana bread batter topped with chocolate chips.

Step 3: Stir in chocolate chips and pour the batter into a loaf pan. Top with more chocolate.

A loaf pan filled with baked Vegan Banana Brownie Bread topped with chocolate chips.

Step 4: Finally, bake for 45-55 minutes. Let cool fully before slicing and enjoy!

Commonly Asked Questions

How many days can I store Vegan Brownie Banana Bread to eat as leftovers?

Store this bread on the counter for up to 3 days or in the fridge for up to 5 days.

Can I omit chocolate chips or include another mix-in in Vegan Brownie Banana Bread?

Yes! Feel free to omit them and replace them with something like chopped dates, walnuts, pecans, or carob chips.

Can I store Vegan Brownie Banana Bread in the freezer?

Yes! Slice it into individual slices and freeze each in a baggie. To defrost, microwave it.

What kind of pan should I use to make banana bread?

I recommend using a non-stick loaf pan. If your pan isn’t non-stick, be sure to grease it.

“This recipe is delicious! I will definitely make over and over. This moist, chocolatey with a touch of banana bread didn’t last an hour in my home. Everyone enjoyed it and I hope you do too!”

– Christina

A loaf of Vegan Banana Brownie Bread with two slices cut from it. One slice is on the plate and the other slice is being held by a white hand.

Extra Helpful Tips

Make your own oat flour by blending rolled oats in a high-speed blender on high until a flour forms.
Store this bread on the counter for 3 days or in the fridge for up to 5.
Add in any other mix-ins or toppings you like including walnuts, raisins, carob chips, pecans, coconut flakes, or chopped dates.
Test if the bread is done by sticking a toothpick into the center. When you pull it out the toothpick should be mostly clean! If there’s batter on it, the loaf isn’t done yet.
Make Cinnamon Bun Banana Bread next!

More Healthy Treats

If you tried this Vegan Brownie Banana 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 white plate with a loaf of Vegan Banana Brownie Bread on it with a slice cut off on the end. Behind the plate is two bananas and a jar of cacao powder.

Print Recipe

4.91 from 11 votes

Vegan Brownie Banana Bread (gluten-free!)

A one-bowl banana bread that is gluten-free, dairy-free, and refined sugar-free but tastes like dessert!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 200kcal

Author: Danielle Brown

Cost: $6

Equipment

Ingredients

2 flax eggs 2 tablespoon flax + 5 tablespoon water
¼ cup maple syrup
⅓ cup coconut sugar
½ cup applesauce
1 teaspoon vanilla extract
1 ½ teaspoon baking soda
1 ¼ teaspoon baking powder
⅛ teaspoon sea salt
½ cup cacao powder or cocoa
¼ cup almond milk
1 cup banana ripe & mashed, 2 large or 3 small
¾ cup all-purpose flour gluten-free
⅓ cup oat flour
⅓ cup almond flour
½ cup dark chocolate chips plus more for topping

Instructions

Preheat the oven to 375 degrees F. In a large mixing bowl, make flax eggs and let it sit for 3-5 minutes. Line a loaf pan with parchment paper or grease it.
Add the applesauce, maple syrup, vanilla, coconut sugar, cacao, sea salt, baking soda and baking powder. Whisk until combined. Then add almond milk and mashed bananas. Stir.
Add the gluten-free flour, oat flour and almond flour and whisk. Now add in the chocolate chips and stir.
Pour into a loaf pan then top with more chocolate chips.
Bake for 45-55 minutes until the edges are firm to the touch and a fork comes out clean.
Let cool completely before slicing. Transfer to a plate to cool by lifting the parchment or flipping over carefully. Store in an air-tight container for about 3 days.

Notes

Make your own oat flour by blending rolled oats in a high-speed blender on high until a flour forms.
Store this bread in the fridge to make it last a couple days longer.
Add in any other mix-ins or toppings you like including walnuts, raisins, carob chips, pecans, coconut flakes, or chopped dates.
Test if the bread is done by sticking a toothpick into the center. When you pull it out the toothpick should be mostly clean! If there’s batter on it, the loaf isn’t done yet.

Nutrition

Cinnamon Bun Cauliflower Smoothie

May 2, 2020 by Danielle Brown 26 Comments

Who knew breakfast could taste like a cinnamon bun but be filled with nourishing, good-for-you ingredients? This Cinnamon Bun Cauliflower Smoothie is going to blow your mind! It’s creamy and rich, almost milkshake-like, but low in sugar and high in protein. Similar smoothie recipes you’d love are Gut Healing Smoothie, Berries & Cream Collagen Booster Smoothie, High Fiber Antioxidant Smoothie, and Vegan Mint Chip Smoothie. If you love easy & healthy breakfasts, try Creamy Raspberry Chia Pudding next!

Cinnamon Bun Cauliflower Smoothie in a small mason jar with a straw sticking out of it. Behind the smoothie is two dates on the counter, a jar of cinnamon, a container of peanut butter, and a head of cauliflower.

Why I Love This Recipe

Easy: This smoothie is my go-to breakfast because it’s just so easy! Throw everything in a blender and breakfast is ready!
Dessert-Like: This smoothie tastes like a cinnamon bun milkshake, but has super healthy ingredients perfect to start your day with.
Balanced Breakfast: Packed with protein, veggies, fiber, and healthy fats and carbs, this smoothie is truly the perfect balanced meal.

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

Cauliflower: Fresh or frozen works. Be sure it’s broken up into small pieces/florets so it’s easy for the blender to blend. I used the Braga Fresh cauliflower for this smoothie from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley.
Banana: I prefer to use frozen banana to make this smoothie extra creamy and milkshake-like, but fresh would work too.
Protein powder: I like to use this chocolate peanut butter vegan protein powder, but any kind will work. You can also substitute with 2 tablespoon cacao powder.
Almond milk: Any non-dairy milk works. Soy milk would be great to boost the protein content.
Stevia: If you don’t like stevia, you can replace it with an additional date for extra sweetness.

How do you make Cinnamon Bun Cauliflower Smoothie?

Add all ingredients to a high-speed blender. Blend until smooth!
Enjoy!

Cinnamon Bun Cauliflower Smoothie in a small mason jar with a straw sticking out of it. Behind the smoothie is two dates on the counter and a head of cauliflower.

Step 1: First, add all ingredients to a high-speed blender.

Cinnamon Bun Cauliflower Smoothie in a small glass jar with a straw sticking out. A white hand is holding the smoothie.

Step 2: Then, blend until smooth and enjoy!

Commonly Asked Questions

Can you taste the cauliflower in Cinnamon Bun Cauliflower Smoothie?

Nope! The chocolate protein, dates, and peanut butter really conceal any cauliflower flavor. It just adds bulk and extra nutrition to this smoothie! You can use fresh or frozen cauliflower.

What kind of chocolate protein powder do you use?

I like to use this Wellious Chocolate Peanut Butter Protein Powder. If you want to skip the protein powder, substitute 2 tablespoon of cacao powder.

Can I make this Cinnamon Bun Cauliflower Smoothie nut-free?

Yes! Use sunflower seed butter. You can also replace the peanut butter with almond butter if you just want peanut-free.

Can you tell me more about Josie’s Organics?

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!

“This smoothie is delicious! I needed to use some cauliflower that was sitting around… I’d make this again. You don’t taste the cauliflower. It’s creamy and yummy!”

– Kristin

Cinnamon Bun Cauliflower Smoothie in a clear glass jar with a straw sticking out from the top.

Extra Helpful Tips

Use a high-speed blender to make this smoothie so it’s super creamy and smooth.
Steam the cauliflower then freeze it before using to help make it more digestible.
Add any adaptogens or superfoods you like in your smoothies including: maca, ashwagandha, sea moss, flax seeds, hemp seeds, pumpkin seeds, cacao nibs, or spinach.
Double this recipe and store half of it in the fridge for the next day!
Make my Vegan Tofu Chickpea Frittata for another healthy breakfast!

More Healthy Breakfasts

If you tried this Cinnamon Bun Cauliflower 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!

Cinnamon Bun Cauliflower Smoothie in a small mason jar with a straw sticking out and a white hand holding the glass. Behind the smoothie is a cinnamon jar, two medjool dates, and a head of cauliflower.

Print Recipe

4.86 from 14 votes

Cinnamon Bun Cauliflower Smoothie

Perfectly sweetened, delicious milkshake-like treat that is 100% plant-based, healthy and uses frozen cauliflower to make it extra creamy.

Prep Time2

Total Time5

Course: Breakfast, Brunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 418kcal

Author: Danielle Brown

Cost: $3

Equipment

1 high-speed blender

Ingredients

1 banana frozen
1 cup cauliflower I use Braga Fresh – Josie's Organics
1 tablespoon peanut butter
1 scoop vegan chocolate protein powder can substitute 2 tablespoon cacao powder
1 medjool date pitted
½ teaspoon cinnamon
¾ cup almond milk unsweetened
5 drops pure stevia can substitute with an additional date
handful of ice

Instructions

Add all ingredients to a high-speed blender. Blend until smooth!
Enjoy!

Notes

Use a high-speed blender to make this smoothie so it’s super creamy and smooth.

Steam the cauliflower then freeze it before using to help make it more digestible.

Add any adaptogens or superfoods you like in your smoothies including: maca, ashwagandha, sea moss, flax seeds, hemp seeds, pumpkin seeds, cacao nibs, or spinach.

Double this recipe and store half of it in the fridge for the next day!

Nutrition

Best Vegan Hummus Ever (super creamy!)

April 29, 2020 by Danielle Brown 39 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.

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make Best Vegan Hummus Ever?

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

Ingredients laid out on a marble counter to make vegan hummus including: three lemons, tahini, and a can of chickpeas.

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.

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

Total Time10

Course: Appetizer

Cuisine: Mediterranean

Diet: Vegan

Servings:

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

Creamy Ranch Vegan Pasta Salad

April 22, 2020 by Danielle Brown 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!

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make Creamy Ranch Vegan Pasta Salad?

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!

A wood cutting board filled with chopped tomatoes on one half and chopped celery on the other half.

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.

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

Cook Time10

Total Time20

Course: Entree, Lunch

Cuisine: American, barbecue

Diet: Vegan

Servings:

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

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

April 16, 2020 by Danielle Brown 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.

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make Vegan Apple Dessert Nachos?

Chop up your apple in thin slices and arrange on a plate.
Drizzle peanut butter over top.
Make date caramel in a food processor.
Drizzle date caramel over top.
Melt chocolate and drizzle on top.
Sprinkle cinnamon and extra chocolate chips (optional). Enjoy!

A wooden cutting board with a knife on it and sliced apples.

Step 1: First, chop up apple.

A white plate with apple slices arranged in a flat layer on it.

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.

Step 3: Drizzle with peanut butter.

A white plate with apples drizzled with peanut butter on it, and a container of dates.

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.

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.

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

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!

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

Total Time10

Course: Dessert, Snack

Servings:

Calories: 1342kcal

Author: Danielle Brown

Cost: $5

Equipment

1 microwave
1 food processor for date caramel, or blender
1 microwave-safe bowl
1 knife
1 cutting board

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

The Best One Pot Vegan Italian Pasta

April 14, 2020 by Danielle Brown 13 Comments

This is The Best One Pot Vegan Italian Pasta and it’s going to be your new favorite 10-minute dinner. Not only is this vegan but it can be made oil-free and gluten-free. My family loves this meal! More easy pasta dishes you’ll love are No-Boil Creamy Pasta Bake, One Pot Spaghetti-Os, Vegan Pesto Pasta, and Lasagna Soup.

A large bowl of vegan italian pasta topped with kalamata olives.

Why I Love This Recipe

One Pot: There’s nothing easier than a one pot pasta where you throw everything into a pot and cook it all-in-one! No mess. Get more one pan & one pot recipes here!
Quick Dinner: I swear… quick and easy dinners are a busy mom’s lifesaver! This One Pot Vegan Italian Pasta is one to keep in your back pocket.
Vegan: This pasta dish is plant-based and can be made oil-free and gluten-free as needed with minor modifications.

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

Pasta: Use gluten-free noodles to keep this dish gluten-free. You can also use protein pasta or whole-wheat. Any shape works! I like fusili.
Marinara Sauce: Try to find a marinara sauce without any added sugar or seed oils–find one that’s made from extra virgin olive oil instead.
Sun-Dried Tomatoes: I like to use the sun-dried tomatoes jarred in oil and “drain” them.
Herbs: I used dried basil and dried oregano, but fresh herbs are delicious as well.
Garlic: Minced fresh garlic adds flavor to the sauce, but you can also use garlic powder.
Red Pepper Flakes: Optional but can be added for a bit of extra flavor and spice.
Spinach: Wilt in 2 cups of spinach at the end (I promise it wilts down so small you can barely taste it!). You can also use frozen spinach instead of fresh, since it’s cheaper.

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 The Best One Pot Vegan Italian Pasta?

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

A large pot filled with noodles, marinara, capers, kalamata, olives, sundried tomatoes, and herbs.

Step 1: First, add all of the ingredients to a large pot and bring to a boil.

A large pot of pasta and a silver metal spoon in it.

Step 2: Then, let the pasta cook for 10 minutes until the noodles are cooked and the pasta is ready. Enjoy!

Commonly Asked Questions

Can I use gluten-free pasta in The Best One Pot Vegan Italian Pasta?

Sure! Keep in mind gluten-free pasta is starchier than wheat pasta so the sauce will come out thicker. You can add extra water to thin if needed. Another gluten-free pasta dish you’ll love is One Pot Puttanesca.

Can I add other vegetables to The Best One Pot Vegan Italian Pasta?

Yes, make this your own. Add chopped zucchini, carrots, mushrooms, onions, cherry tomatoes or kale! Anything you have on hand.

How many days can I keep The Best One Pot Vegan Italian Pasta as leftovers?

Store pasta leftovers in the fridge in an air-tight container for about 3-4 days. Reheat on the stovetop in a pan or in the microwave for a few minutes until warmed through. Get 20+ Delicious and Healthy Pasta Recipes here!

Can I add protein to one pot pasta?

Definitely! Chickpeas, white beans, lentils, tofu, or your favorite protein would all work well. You can even blend the beans into the sauce with an immersion blender.

“This was so easy!! Like just throwing all the stuff I had in my kitchen in a pot and it was done in minutes and was DELICIOUS!! I used Mostaccioli pasta and added just a bit more garlic. It’s even better reheated!! This will be a repeat for sure!!”

– Patty

A bowl of pasta and a spoon holding a scoop of it.

Extra Helpful Tips

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 just 8 oz of pasta, use 4 cups of liquid! It’s easily adjustable.
If using gluten-free pasta, you may need to add a bit of extra water to thin the sauce as gluten-free pasta is more starchy.
To enhance the flavor, use vegetable broth in place of water.
You can use fresh herbs instead of dried if you have them! They’ll add a deeper, delicious flavor.
Get 20+ Delicious and Healthy Pasta Recipes here!

More Easy Pastas

If you tried this The Best One Pot Vegan Italian 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 bowl of One Pot Vegan Italian Pasta with kalamata olives.

Print Recipe

5 from 5 votes

The Best One Pot Vegan Italian Pasta

Your new favorite easy & delicious 15-minute pasta!

Prep Time5

Cook Time10

Total Time15

Course: dinner

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 515kcal

Author: Danielle Brown

Cost: $12

Equipment

1 large pot

Ingredients

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

Instructions

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

Notes

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 just 8 oz of pasta, use 4 cups of liquid! It’s easily adjustable.
If using gluten-free pasta, you may need to add a bit of extra water to thin the sauce as gluten-free pasta is more starchy.
To enhance the flavor, use vegetable broth in place of water.

Nutrition

Vegan Peanut Butter Chocolate Chip Cookies (healthy!)

April 6, 2020 by Danielle Brown 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!

Need an ingredient substitution?

Ask an AI for recommendations!

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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?

Preheat the oven to 350 degrees F and line a baking sheet with parchment.
In a large bowl, mix all of the dry ingredients then add the wet ingredients and stir.
Stir in the chocolate chips.
Form into balls, add to the baking sheet then press each cookie down flat.
Bake for 10-12 minutes.
Let cookies cool for at least 20-minutes. Enjoy!

A silver mixing bowl filled with chocolate chip cookie dough and a metal spoon.

Step 1: First, mix the cookie dough together.

A baking sheet lined with parchment paper and unbaked chocolate chip cookies on it.

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.

Step 3: Flatten each cookie and bake for 10-12 minutes.

A white plate filled with chocolate chip cookies.

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

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!

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No ratings yet

Vegan Peanut Butter Chocolate Chip Cookies (healthy!)

Healthy peanut cookies that are easy, made in 1-bowl, and so addicting!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

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

10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce

March 23, 2020 by Danielle Brown 6 Comments

One of my favorite easy, light lunches that always makes me feel good afterwards is 10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce. A lower carb, high protein lunch with veggies, crispy tofu cubes, and a creamy peanut sauce. Other light recipes you’ll enjoy are: Chopped Lentil Salad, Cucumber Feta Chickpea Salad, and Spaghetti Squash Stir Fry.

A white plate filled with tofu lettuce cups topped with peanut sauce, cashews, and green onion.

Why I Love This Recipe

Super Fast: Us moms know, we don’t have time to take 45+ minutes cooking up an elaborate lunch. This 10-minute meal is faster than a drive-thru!
Low Carb, High Protein: Tofu lettuce wraps are a great lower carb, higher protein meal option for when you want something light but satiating.
Refreshing: I love a no-cook, simple recipe. When you use crunchy romaine lettuce as the base, it makes these lettuce wraps so light and refreshing.
Homemade Peanut Sauce: There’s nothing I love more than a batch of homemade creamy peanut sauce. It’s drinkable good! You can make a double-batch and use leftovers on other snacks and meals throughout the week.

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

Romaine: I use Josie’s Organics romaine hearts. You could also use iceberg lettuce, collard green leaves, or even cabbage!
Tofu: An extra firm or high-protein tofu yields a better texture when pan-fried so it gets nice and crispy. You can also swap for tempeh.
Coconut Aminos: A healthier, low-sodium soy sauce alternative that’s also naturally gluten-free.
Soy Sauce: If you are gluten-free, swap the two tablespoons of soy sauce for an additional two tablespoons coconut aminos.

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 10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce?

Pan fry the tofu, adding the coconut aminos halfway through cooking.
Chop scallions and cashews. Wash and prep romaine leaves.
Make the Thai Peanut Sauce by whisking all ingredients together.
Add tofu cubes into romaine cups, drizzle with sauce and garnish with cashews and scallions. Serve and enjoy!

A black frying pan on a cork cutting board filled with tofu cubes and a silicone spatula.

Step 1: First, pan fry the tofu in coconut aminos. While tofu cooks, chop scallions, cashews, and prep the romaine.

A white bowl filled with creamy peanut sauce.

Step 2: Then, make the peanut sauce.

A white plate with lettuce wraps filled with tofu and cashews and green onion and a silver metal spoon covered in peanut sauce drizzling sauce onto the lettuce wraps.

Step 3: Assemble the lettuce wraps with tofu, green onions, cashews, and drizzle peanut sauce on top.

A white plate with tofu lettuce wraps topped with peanut sauce and green onions, and a white hand holding one of them.

Step 4: Finally, serve and enjoy!

Commonly Asked Questions

Can I substitute a different protein for tofu?

Sure, you can use tempeh or another protein you enjoy.

How can I make a nut-free peanut sauce?

You can substitute the peanut butter with sunflower butter and make a nut-free “peanut” sauce that will be just as delicious! Use a natural, creamy sunflower butter without any other additives.

Do you have any similar high-protein plant-based recipes?

Yes! Next, try my Green Girl Crunch Chop Salad, Spaghetti Squash Pad Thai, or Vegan Caesar Salad Spring Rolls.

What is the best method to making crispy tofu?

I like to pan fry my tofu cubes with a splash of oil and a drizzle of coconut aminos for this recipe. Pan fry for a couple minutes on each side on medium-heat until the tofu cubes are all golden and crispy.

“These were so yummy!! I added a little agave to the peanut sauce to give it a little sweetness, but you totally don’t have to. I would recommend marinating the tofu before cooking to really elevate the flavors but overall, this was so fun and absolutely delicious!”

– Missy

A plate of vegan tofu lettuce cups and a white hand holding one of the lettuce cups.

Extra Helpful Tips

I like to chop the romaine leaves in half so they’re a bit shorter and easier to eat. Otherwise your lettuce wraps will be very long! You can also use iceberg lettuce for more of a “cup” shape.
Store leftovers separate (tofu in one container, peanut sauce in one container, and lettuce wraps in one container) and assemble when you’re ready to enjoy again. Leftovers will stay fresh for up to 3 days.
If you are oil-free, you can leave out the sesame oil. Otherwise, it adds a delicious nutty flavor!
Make a double batch of the peanut sauce and use leftovers on rainbow peanut noodle salad, easy summer rolls, spring roll salad, or adzuki farro salad.

More Asian-Inspired Recipes

If you tried this 10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut 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!

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4.75 from 4 votes

10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce

The best quick, light, refreshing dinner!

Prep Time5

Cook Time10

Total Time15

Course: Lunch

Cuisine: thai

Diet: Vegan

Servings:

Calories: 465kcal

Author: Danielle Brown

Cost: $8

Equipment

Ingredients

romaine leaves I use Josie’s Organics
1 block tofu extra-firm, cut into small pieces
2 tablespoon coconut aminos

Thai Peanut Sauce

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

Garnishes

2 tablespoon cashews raw, chopped
2 tablespoon scallions sliced thin

Instructions

Sauté tofu on medium-high heat in a non-stick pan until golden brown on each side. Once golden brown, turn the pan down to low heat, add 2 tablespoons of coconut aminos, and sauté for another minute.
While tofu is cooking, chop up scallions and cashews. Wash and prep your romaine leaves.
Make peanut sauce by adding all ingredients to a jar and whisk well to combine. If sauce is too thick, add more water (1 tablespoon at a time).
Spoon tofu cubes into romaine cups, drizzle with sauce and garnish with cashews and scallions.
Serve and enjoy!

Notes

I like to chop the romaine leaves in half so they’re a bit shorter and easier to eat. Otherwise your lettuce wraps will be very long! You can also use iceberg lettuce for more of a “cup” shape.
Store leftovers separate (tofu in one container, peanut sauce in one container, and lettuce wraps in one container) and assemble when you’re ready to enjoy again. Leftovers will stay fresh for up to 3 days.
If you are oil-free, you can leave out the sesame oil. Otherwise, it adds a delicious nutty flavor!

Nutrition

The Ultimate Green Smoothie

March 17, 2020 by Danielle Brown 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.

Need an ingredient substitution?

Ask an AI for recommendations!

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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!

How do you make The Ultimate Green Smoothie?

Blend all ingredients in a blender and enjoy!
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.

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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

Total Time5

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 427kcal

Author: Danielle Brown

Cost: $7

Equipment

1 blender

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

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

Vegan Chickpea Noodle Soup (gluten-free!)

March 11, 2020 by Danielle Brown 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.

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make Vegan Chickpea Noodle Soup?

Chop the veggies–onion, carrot, and celery.
Add everything to the pot, except the pasta, bring to a boil, then let simmer covered for 25 minutes.
In a separate pot, cook the pasta. Once done, drain and set aside.
Mix the pasta in with the soup and serve! Enjoy!

A wooden cutting board filled half with sweet potatoes and half with celery, diced.

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.

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.

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.

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

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!

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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

Cook Time23

Total Time35

Course: Entree

Cuisine: American

Servings:

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

This post is sponsored by Josie’s Organics.

Healthy Chickpea Cookie Dough Bites (vegan!)

March 10, 2020 by Danielle Brown 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.

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

Blend all ingredients in the food processor except chocolate chips.
Fold in chocolate chips.
Roll into 1-inch balls.
Garnish each cookie dough ball with sea salt.
Allow bites to firm up in the fridge for 30 minutes. Serve and enjoy!

Step 1: First, add all of the ingredients, except chocolate chips, to a food processor and blend until smooth.

Step 2: Then, fold in the chocolate chips.

A white hand holding a chocolate chip cookie dough bite.

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.

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!

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5 from 3 votes

You'd never guess there are chickpeas in these decadent, delicious cookie dough bites! Safe to eat raw!

Prep Time20

Chill Time30

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 142kcal

Author: Danielle Brown

Cost: $6

Equipment

1 food processor
1 colander to rinse and drain chickpeas

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

Vegan Tofu Chickpea Frittata (gluten-free!)

February 26, 2020 by Danielle Brown 17 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!

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make Vegan Tofu Chickpea Frittata?

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 an oven-safe 9×5 casserole dish. Season the top with salt and pepper.
Bake for about 30 minutes. Garnish with fresh parsley.
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.

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.

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.

Step 3: Frittata egg mixture should be completely smooth.

A small white pan filled with sauteed veggies and the frittata batter poured over top.

Step 4: Next, fold the egg mixture into the sauteed veggies.

The unbaked tofu chickpea frittata in a white casserole dish.

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.

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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4.86 from 7 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

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 201kcal

Author: Danielle Brown

Cost: $7

Equipment

1 oven
1 pan small
1 spatula
1 blender high-speed
1 casserole dish 9×5
1 knife
1 cutting board

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

Moist Vegan Blueberry Muffins (gluten-free!)

February 17, 2020 by Danielle Brown 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.

How do you make Moist Vegan Blueberry Muffins?

Preheat the 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!

A silver muffin tin filled with blueberry muffin batter in 9 of the muffin compartments.

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.

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

Cook Time24

Total Time34

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 134kcal

Author: Danielle Brown

Cost: $4

Equipment

1 blender high-speed
1 muffin tin
1 mixing bowl large
1 whisk large
1 spoon large

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

Vegan Chocolate Chickpea Dessert Bark

February 12, 2020 by Danielle Brown 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?

Preheat oven to 425 degrees F.
Drain, rinse, and dry chickpeas.
Bake them for 30-35 minutes until crunchy.
Melt chocolate.
Mix the chickpeas into the chocolate. Add them back onto baking sheet and spread into one layer.
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.

Step 1: First, roast the chickpeas.

A silver metal bowl filled with chickpeas covered in melted chocolate and a silver spoon sticking out.

Step 2: Then, melt the chocolate and toss the chickpeas in it.

A piece of parchment paper with chocolate covered chickpeas on it.

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.

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

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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No ratings yet

Vegan Chocolate Chickpea Dessert Bark

This crunchy, salty-sweet dessert is high in protein and fiber and so addicting!

Prep Time5

Cook Time30

Chill Time15

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

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

Vegan Black Bean Brownies (gluten-free!)

February 7, 2020 by Danielle Brown 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.

How do you make Vegan Black Bean Brownies?

Preheat the oven.
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 batter 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!

black beans in a green plastic colander.

Step 1: First, preheat the oven and strain the beans.

A food processor filled with black beans, peanut butter, cacao powder, and almond flour.

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.

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.

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

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 281kcal

Author: Danielle Brown

Cost: $8

Equipment

1 oven
1 8×8 baking pan
1 food processor
1 spatula
1 strainer for draining and rinsing beans

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

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

February 5, 2020 by Danielle Brown 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.

How do you make Vegan Air-Fried Tofu Nuggets?

Rip the tofu into bite size cubes and then add to a bowl or bag and coat it with olive oil and spices.
Add nuggets into the air fryer and cook for 10-15 minutes at 400 degrees F, shaking halfway through. (See below for oven method)
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.

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.

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.

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.

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

Cook Time10

Total Time15

Course: dinner, healthy lunch, Lunch

Cuisine: American, Vegan

Diet: Gluten Free, Vegan

Servings:

Calories: 113kcal

Author: Danielle Brown

Cost: $2

Equipment

1 air-fryer
1 oven optional, if you don't have an air fryer
1 cutting board
1 knife
1 tofu press

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

Ultimate Vegan Sweet Potato Nachos

February 2, 2020 by Danielle Brown 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!

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make Ultimate Vegan Sweet Potato Nachos?

Preheat the oven to 475 degrees F and line a baking sheet with parchment paper.
Slice the sweet potatoes into thin rounds and season with salt, pepper, and smoked paprika. Bake for 20 minutes.
Make lentil taco meat by combining brown lentils 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!

A parchment lined pan with slices of sweet potato on it.

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.

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.

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.

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

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!

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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

Cook Time30

Total Time45

Course: Appetizer, Entree

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

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

Vegan Chocolate Dipped Peanut Butter Cookies

January 22, 2020 by Danielle Brown 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!

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make Vegan Chocolate Dipped Peanut Butter Cookies?

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 a food processor and blend until combined.
Next, add in the dry 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.
Melt the chocolate chips in a microwave safe bowl in 30 second increments, mixing in between.
Dip cookies. Allow them to set in the fridge then serve and enjoy!

A silver bowl of almond flour and a whisk.

Step 1: First, make the dough and bake the cookies.

A pan lined with parchment paper and peanut butter cookies dipped in chocolate.

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.

Print Recipe

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

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

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

Dairy-Free Mango Pineapple Ice Cream

January 20, 2020 by Danielle Brown 8 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.

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

Mango: Use frozen mango chunks. If you are a mango lover, make Mango Mama Salad or Easy Tofu Bowls with Mango Salsa next!
Pineapple: Use frozen pineapple chunks. You can also swap for another fruit like strawberries or peaches.
Coconut Water: I used C2O Pineapple Flavored Coconut Water.
Turmeric: You can’t taste the turmeric but it adds a beautiful color and anti-inflammatory benefits.

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?

Add all ingredients into a food processor or high speed blender and blend until completely smooth.
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.
Scoop and serve!

A loaf pan filled with mango ice cream and an ice cream scooper with a scoop of ice cream in it.

Step 1: First, add all of the ingredients to a food processor and blend until smooth.

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!

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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

Freezer Time30

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 84kcal

Author: Danielle Brown

Cost: $6

Equipment

1 food processor
1 loaf pan

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

This post was sponsored by C2O Coconut Water.

Homemade Vegan Protein Bars (no bake!)

January 7, 2020 by Danielle Brown 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!

Need an ingredient substitution?

Ask an AI for recommendations!

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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!

How do you make Homemade Vegan Protein Bars?

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!

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.

Step 1: First, add all ingredients to a food processor except chocolate chips.

A food processor filled with a blended vegan protein bar dough.

Step 2: Then, blend until combined and a sticky dough forms.

An 8x8 baking pan with a flat layer of protein bars.

Step 3: Press into a 9×9 baking pan.

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.

Step 5: Pour the chocolate over the bars.

An 8x8 baking dish filled with vegan protein bars covered in melted chocolate and shredded coconut.

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

Refrigerate1

Total Time1 15

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 286kcal

Author: Danielle Brown

Cost: $12

Equipment

1 food processor
1 mixing bowl large
1 baking pan 9×9
1 bowl small & microwave-safe

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

Creamy Vegan Hummus Pasta

January 2, 2020 by Danielle Brown 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.

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make Creamy Vegan Hummus Pasta?

Boil water, cook the pasta, drain, and then set aside. While the pasta cooks, chop the tomatoes.
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!

A silver pot filled with creamy vegan hummus pasta with a spoon sticking out of the pot.

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.

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!

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

Cook Time10

Total Time15

Course: Entree, Pasta

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegan

Servings:

Calories: 448kcal

Author: Danielle Brown

Cost: $13

Equipment

1 large pot
1 strainer for draining pasta
1 mixing spoon
1 knife
1 cutting board

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

Vegan Gluten-Free Gingerbread Loaf

December 18, 2019 by Danielle Brown 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.

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.

This vegan gluten-free gingerbread loaf is:

Moist

Fluffy

Perfectly Sweetened

Decadent

Rich

Mouth-watering

Delicious

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.

A few important tips:

You don’t need the frosting! It just makes it extra yummy.
Store this in an air-tight container so it doesn’t dry it.
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
Make sure to let it cool for an hour before slicing into it.

Want more FREE plant-based recipes and meal ideas?

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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

Cook Time40

Total Time55

Course: Baked Goods, Christmas Dessert, Dessert, Holiday Dessert, vegan dessert

Cuisine: American, Gluten-free, Oil-free, Plant-based, Vegan, Vegan Dessert, WFPB

Servings: 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!

You would also love my chocolate frosted vegan brownies!

Made with love,

Danielle

Vegan Chili Stuffed Baked Potatoes (oil-free)

December 16, 2019 by Danielle Brown 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!

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!

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.

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.

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.

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

Questions:

Can I use sweet potato instead of Idaho potatoes? YES OF COURSE!
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.
Do I need to soak the cashews overnight for the sour cream? No, you can boil them for 5-10 minutes instead.
How long does the chili stay good in the fridge? It will stay good for about 4 days but you can freeze it.
Is this a good meal to serve non-vegan guests? YES! You will impress any guests with this dish – it’s amazing!

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.

Instagram: @HealthyGirlKitchen

TikTok: @HealthyGirlKitchen

Facebook: @HealthyGirlKitchen

What are you waiting for?! Get cooking!

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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

4 baked potatoes make as many as you need
20-minute vegan chili
vegan cashew sour cream
garnish with chives, avocado or green onion

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

Easy One Pot Sweet Potato Chickpea Curry

December 11, 2019 by Danielle Brown 7 Comments

When I’m craving something warm, hearty, and nutrient dense, I make a pot of my Easy One Pot Sweet Potato Chickpea Curry. It literally tastes like it’s from a restaurant! It’s 100% plant-based and comes together in under 40 minutes. Serve with grilled naan or turmeric rice. Make Classic Vegan Chickpea Salad or Vegan Cauliflower Potato Cheesy Casserole next! Get 20+ One Pan & One Pot Recipes Here!

A bowl of sweet potato chickpea curry with white rice, a black metal spoon, and two pieces of naan.

Why I Love This Recipe

Nourishing: There is nothing I crave more in the chillier months of fall and winter than a cozy, nourishing curry. This one is truly better-than-takeout and never leaves me feeling sluggish.
Plant-Based: This sweet potato-chickpea based curry is 100% plant-based and free from dairy, eggs, and other animal products. It’s also gluten-free and oil-free optional.
High-Fiber: One serving of my Easy One Pot Sweet Potato Chickpea Curry is the best way to pack plant-based fiber into your diet with 10 grams of fiber per serving!
Easy Dinner: Curry is such an easy, one-pot dinner. Let it simmer on the stove and you’ve got dinner on the table in less than 40 minutes!

Need an ingredient substitution?

Ask an AI for recommendations!

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Notes on Ingredients

Ingredients needed for sweet potato chickpea curry on the countertop in bowls and labeled including: salt and pepper, chickpeas, vegetable broth, spices, oil, peas, bell pepper, cauliflower, sweet potato, onion, spinach, and coconut milk.

Onion: One whole yellow onion really deepens the flavors of this dish! Sauté it for at least 10 minutes to allow it to really caramelize.
Chickpeas: Be sure to drain and rinse your chickpeas first, before adding them to the pot. This can help reduce bloating and gas associated with chickpeas.
Sweet Potato: I prefer to peel sweet potatoes, especially when adding them to curry. I like orange sweet potato varieties in this curry dish, but any type of sweet potato would work (like Japanese).
Peas: Feel free to use frozen peas instead of fresh. You’ll need 1 cup.
Coconut Milk: You’ll need ¼ cup of regular canned coconut milk. Shake the can well first before opening with a can opener.
Garam Masala: Optional, but adds a rich, delicious authentic flavor to this curry!
Tapioca Starch: Optional but can be added at the end (see Recipe Card below for how to) to thicken the curry as desired. You can also use arrowroot powder.

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 Easy One Pot Sweet Potato Chickpea Curry?

Sauté the onion in avocado oil over medium-low heat for 10 minutes until golden and fragrant.
Add in the spices and let cook for an additional minute.
Add in the vegetable broth to de-glaze the pan, then add in the remaining vegetables (cauliflower, sweet potato, peppers, and chickpeas).
Cook for 20 minutes at a low boil, stirring every few minutes.
Stir in the coconut milk and peas, then cook for an additional 10 minutes.
Stir in the spinach until wilted.
To thicken the curry, mix together 2 teaspoons tapioca starch with 1 tablespoon water in a small bowl, then pour into the curry and stir for a few minutes.
Serve with rice or grilled naan and enjoy!

A large pot filled with diced onion, a small bowl of oil, and a wooden spoon.

Step 1: First, sauté the onion in olive oil.

A large pot filled with diced onion and spices, along with two small bowls of salt, pepper, and a wooden spoon.

Step 2: Then, add the spices and let them cook for an additional minute until fragrant.

A large pot filled with sweet potato, chickpeas, bell pepper, cauliflower, and diced onion.

Step 3: Add in the vegetable broth to de-glaze the pan and all of the vegetables, except spinach.

A large pot of sweet potato chickpea curry, a wooden spoon, and a small bowl of fresh spinach.

Step 4: Next, cook for 20 minutes at a low boil. Then, stir in the coconut milk and peas and cook for an additional 10 minutes.

A large pot of sweet potato chickpea curry and a wooden spoon.

Step 5: Thicken the curry as desired with tapioca starch slurry.

A bowl of white rice and sweet potato chickpea curry and a black metal spoon.

Step 6: Lastly, serve with rice, naan, or enjoy on its own!

Commonly Asked Questions

Can I add other veggies to Easy One Pot Sweet Potato Chickpea Curry?

Of course! I love adding zucchini! Others that would be delicious are bell pepper or mushrooms. Be sure to chop all of your veggies into bite-sized pieces.

Can I use almond milk instead of coconut milk in curry?

You can, but it will give it a different flavor. Other alternatives I’d suggest are cashew milk, hemp milk or flax milk.

Does curry store well in the freezer?

Yes! Freeze and enjoy on a day when you don’t want to cook!!! Add it to a freezer-safe container and be sure to leave at least 1-2 inches at the top of the container as liquids expand in the freezer. You can freeze this for up to 3 months.

How many days will Easy One Pot Sweet Potato Chickpea Curry leftovers keep in the fridge?

Leftovers will store in the fridge for up to 4 days. I recommend keeping the curry and whatever you’ve served it with (rice, naan) separate. Another leftover friendly meal we love is Spring Roll in a Bowl!

Can I make curry in an instant pot?

Definitely. We haven’t tested it, but we’d suggest sauteing the onion with the oil and then adding everything in and cooking for 5-8 minutes on high pressure. If you try it, let us know in the comments & reviews section below!

“Love this vegan curry! Filling and delicious!”

– Christine

A spoon of sweet potato chickpea curry over a pot of curry.

Extra Helpful Tips

Saute the diced onion in oil for at least 5-10 minutes on medium-low heat. You want almost a caramelization process to begin to really deepen the flavors in this curry.
You can save money by using frozen veggies instead of fresh (cauliflower florets, spinach, and peas). They’re just as fresh and work great in curry.
Use canned coconut milk, not the fresh kind in the refrigerated section.
To thicken the curry towards the end of cooking, mix 2 teaspoons of tapioca or arrowroot starch mixed with 1 tablespoon water in a small bowl and add it to the curry. Stir in and let it simmer for a few minutes to thicken.

More One Pot Recipes

If you tried this Easy One Pot Sweet Potato Chickpea Curry 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 sweet potato curry & rice and a wooden cutting board with toasted naan on it.

Print Recipe

5 from 3 votes

Easy One Pot Sweet Potato Chickpea Curry

A quick & delicious, plant-based dinner!

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: Indian

Diet: Vegan

Servings:

Calories: 287kcal

Author: Danielle Brown

Cost: $16

Equipment

1 pot
1 knife
1 cutting board
1 strainer to drain and rinse chickpeas

Ingredients

1 yellow onion diced
3 tablespoon avocado oil
2 cups cauliflower chopped into small florets
1 can chickpeas rinsed and drained, 15 oz
1 sweet potato peeled and cubed
1 cup peas frozen
1 carton vegetable broth 32 oz
12 oz fresh spinach or frozen
¼ cup coconut milk canned
2 bell peppers diced
2 teaspoon curry powder
1 teaspoon turmeric
2 teaspoon salt
¼ teaspoon pepper
1 teaspoon coriander
1 teaspoon garam masala powder
2 teaspoon tapioca starch or arrowroot optional if you want it thicker

Instructions

Using a large soup pot or dutch oven, turn the stove onto medium-low heat. Add in avocado oil and diced onion and saute for 5-10 minutes until the onion is soft, translucent, and golden brown.
Then, add in the spices (curry powder, turmeric, salt, pepper, coriander, and garam masala) and let cook for an additional minute.
Add in the vegetable broth to de-glaze the pan, then add in the remaining vegetables including cauliflower, sweet potato, peppers, and chickpeas.
Keep the curry at medium-high heat and stir every few minutes. The curry should be cooking at a low boil.
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 teaspoons tapioca with 1 tablespoon water in a small bowl, then pour into the curry and stir for a few minutes. The curry will immediately thicken!
Serve with rice or grilled naan and enjoy!

Notes

Sauté the diced onion in oil for at least 5-10 minutes on medium-low heat. You want almost a caramelization process to begin to really deepen the flavors in this curry.
You can save money by using frozen veggies instead of fresh (cauliflower florets, spinach, and peas). They’re just as fresh and work great in curry.
Use canned coconut milk, not the fresh kind in the refrigerated section.
To thicken the curry towards the end of cooking, mix 2 teaspoons of tapioca or arrowroot starch mixed with 1 tablespoon water in a small bowl and add it to the curry. Stir in and let it simmer for a few minutes to thicken.

Nutrition

Roasted Veggies with Tahini Sauce

December 10, 2019 by Danielle Brown 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?

Ask an AI for recommendations!

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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!

How do you make Roasted Veggies with Tahini Sauce?

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.
Make the tahini sauce. Mix tahini, lemon juice, garlic, and water.
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.
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!

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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

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 244kcal

Author: Danielle Brown

Cost: $9

Equipment

1 oven
1 baking sheet
1 tongs
1 bowl small

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

Vegan Penne Ala Vodka (oil-free)

December 9, 2019 by Danielle Brown 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:

Do I have to use cashews?! You can try using blanched almonds or tofu instead.
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.
Can I use any kind of marinara sauce? YES! Any marinara sauce will do. I try to find marinara without added sugar.
Can I use garlic powder instead of fresh garlic? 100%. Just substitute 1 teaspoon garlic for the 4 fresh cloves.
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.

Savory

Creamy

Rich

Decadent

Filling

Hearty

Cheesy

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!

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!

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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!

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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

Total Time20

Course: dinner, Main Course, Pasta, Vegan Pasta

Cuisine: Italian, Oil-free Pasta, Pasta, Vegan Dinner, Vegan Italian, Vegan Pasta, WFPB Dinner, WFPB Pasta

Servings: 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!

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

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

In good health,

Danielle

Vegan Peanut Butter and Jelly Thumbprint Cookies

December 5, 2019 by Danielle Brown 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!

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.

Common Questions:

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!
Can I substitute the peanut butter with almond butter? Definitely. You can also use sunflower butter or tahini.
Do these freeze well? Yup. You can freeze them!
How should I store the cookies? You can store them covered or in a container for a few days.
Will my non-vegan friends and family like them? 100%! You’d be crazy not to like these.

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!

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.

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.

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.

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

Cook Time10

Total Time20

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!

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

Vegan Gingerbread Cookies (gluten-free!)

December 4, 2019 by Danielle Brown 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.

How do you make Vegan Gingerbread Cookies?

In a large mixing bowl, make the flax egg.
Add applesauce, molasses, almond butter, coconut sugar, spices, and baking soda and whisk.
Add in the gluten-free flour and mix with a wooden spoon.
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.
Remove the top piece of parchment, dip the cookie cutter in a little flour before cutting each cookie out.
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.
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. Let them rest on the pan for 2-3 minutes then transfer to a cooling rack.
Decorate with sprinkles, icing, etc. Enjoy!

A silver bowl filled with gingerbread cookie dough.

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.

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.

Step 3: Add them to a lined baking sheet 2 inches apart and bake for 8-10 minutes.

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

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!

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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

Cook Time10

Chill Time1

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

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

Creamy Vegan Pumpkin Pasta

November 19, 2019 by Danielle Brown 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.

How do you make Creamy Vegan Pumpkin Pasta?

Cook pasta according to box instructions and set aside.
Boil the cauliflower and cashews for about 10 minutes in water, until soft.
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!
Stir the pumpkin sauce into pasta, top with fresh sage, and serve hot!
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!

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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

Cook Time20

Total Time25

Course: Entree, Side Dish

Cuisine: American

Servings:

Calories: 372kcal

Author: Danielle Brown

Cost: $8

Equipment

1 pot
1 blender high-speed

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

2-Ingredient Easy Cranberry Sauce

November 18, 2019 by Danielle Brown 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.

How do you make 2-Ingredient Easy Cranberry Sauce?

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!

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.

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!

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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

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 36kcal

Author: Danielle Brown

Cost: $8

Equipment

1 pot

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

The BEST Creamy Vegan Spinach Artichoke Dip

November 13, 2019 by Danielle Brown 42 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.

How do you make Creamy Vegan Spinach Artichoke Dip?

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.
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!

Spinach and artichokes in a small back fry pan with a silver spoon in them.

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.

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!

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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

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Diet: Vegan

Servings:

Calories: 172kcal

Author: Danielle Brown

Cost: $11

Equipment

1 cast iron baking dish oven safe
1 blender high powered like vitamix
1 fry pan small
1 spatula
1 oven

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

Vegan Shepherd’s Pie

November 11, 2019 by Danielle Brown 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.

How do you make Vegan Shepherd’s Pie?

Preheat the oven to 425F. Boil peeled potatoes in a pot of water for 20 minutes or so, until soft.
Saute onions, carrots, peas, and mushrooms in veggie broth until soft.
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.
Add lentil mixture into a 9×12 casserole dish and evenly distribute. Bake for 15 minutes.
Strain potatoes and add them back to the pot with nutritional yeast, almond milk, garlic and water. Mash until smooth.
Top casserole with mashed potato layer.
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.

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.

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.

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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

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 433kcal

Author: Danielle Brown

Cost: $20

Equipment

1 oven
1 casserole dish 9×13
1 pot
1 pan
1 potato masher

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

One-Bowl Vegan Pumpkin Brownies

November 8, 2019 by Danielle Brown 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.

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.

Need an ingredient substitution?

Ask an AI for recommendations!

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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.

How do you make One-Bowl Vegan Pumpkin Brownies?

Preheat the oven to 350F and line an 8×8 pan with parchment.
In a large bowl, whisk the pumpkin, maple syrup and coconut sugar.
Add the cacao powder and whisk until thoroughly combined. Stir in the vanilla, salt, and flax eggs.
Stir in the almond flour until there are no lumps. Fold in chocolate chips and mix until evenly distributed. Pour batter into the pan.
Bake for about 35 minutes. Let cool for at least 30 minutes before cutting into them.
Cut and enjoy!

A silver bowl filled with brownie batter and a silver whisk sticking out of the bowl.

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.

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.

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.

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!

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

Cook Time35

Cool Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

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

Why I Love This Recipe

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