This cheesy broccoli hash brown casserole is made with vegan nacho cheese and frozen hash browns. It’s great for a non-sweet breakfast, lunch, as a side dish, or you can add a salad to the meal and make it your main course. Also, the cheese sauce can be made in advance for the meal to…
Mustard glazed oil-free roasted Brussels sprouts flavored with dijon mustard, a little maple syrup for sweetness, and balsamic vinegar for tangier flavor. If you’re not a fan of Brussels sprouts, try them roasted until they’re nice and caramelized to where most of the bitterness is gone. The dijon mustard and maple syrup create a glaze…
Easy smoky tahini dressing, it’s great on buddha bowls, roasted vegetables, as a dip, or just a creamy dressing for your salad. This is a simple sauce for mealtime, I love throwing the ingredients together and being able to whip this up in just a couple of minutes. All you do is whisk the ingredients…
Hearty vegan oil-free breakfast potatoes that use russet potatoes, mushrooms, kale, and chickpeas to leave those bellies full! They don’t have to be for just breakfast, eat them for lunch, dinner, or because potatoes are amazing. They’re a blank canvas just waiting for some delightful seasoning concoction to add some flavor and they’re incredibly satiating. …
No-bake vegan edible cookie dough bites, made with just five simple ingredients. There’s no flour, no butter, or oil. They’re naturally sweetened with dates and some vegan chocolate chips to really make them taste like edible cookie dough. How to Make Vegan Cookie Dough Bites Pulse the rolled oats into a powder using a…
Pumpkin overnight oats are such an easy breakfast for meal prep, so I came up with this fall-inspired oat recipe for you. Yep, I’m part of the “everything pumpkin once fall starts” club. The overnight oats use pumpkin pie spice for that familiar fall flavor and a bit of peanut butter for that little…
Vegan creamy peanut pasta, made with whole-wheat noodles, loaded with crunchy veggies, and topped with a creamy-savory peanut sauce. It comes together in about 30 minutes for an easy filling dinner or lunch. This vegan peanut pasta salad also works great as a packed lunch for kids or adults. My little chickpea has been loving…
This made from scratch peanut dipping sauce comes together in about 5 minutes. It’s creamy, savory from the umami action from the tamari, you get a little sweetness from the maple syrup, and a little kick of spice from some crushed red pepper flakes. It’s also super easy to make. How do you make it? …
Creamy dijon tahini dressing with only three ingredients, and it only takes 5 minutes to prepare. You may already have all the ingredients in your pantry. This recipe uses a little maple syrup to cut through the bitterness of the tahini, and the dijon mustard because it adds flavor. I have another dijon dressing recipe…
These soft and chewy cinnamon raisin oatmeal bars are a great one-bowl recipe for easy meal prep. The baked oatmeal works great for prepping for breakfast because it’s pretty nice waking up knowing that breakfast is already made. If you’re feeling fancy, top them with plant-based yogurt and fresh fruit. Otherwise, they firm up while…
This healthy, refreshing, vegan Southwest quinoa salad works great as a lunch, light dinner, or even a picnic. It’s made with simple ingredients like red bell pepper, jalapeño, red onion, cilantro, black beans, avocado, and lime juice. Adding fresh lime juice and fresh cilantro brightens up the summer quinoa salad, making it light and flavorful….
Creamy-dreamy pineapple nice cream made with only three simple ingredients, bananas, pineapple, and lime juice. No processed sugar, just naturally sweetened with fruit. I got so excited about how this recipe turned out! It’s simple to put together and oh so yummy. Doesn’t a cold fruity dessert just sound delightful on summer evenings? If you’ve…
A simple vegan recipe for easy curry chickpea salad wraps that are ready in about 15 minutes. The salad can be prepped ahead of time to make mealtime come together even quicker. Use it for a light dinner or a healthy lunch. I use my curry chickpea salad recipe for this, which also…
Easy no-churn vegan cherry nice cream made from only three ingredients. This recipe was a huge hit in my house. Gobble it up right after pureeing the fruit or save it for later for scoop-able banana ice cream. To make things special we layout toppings to add to our nice cream, for this one…
Creamy mango overnight oats with a twist! We’re adding allspice and cinnamon for some extra flavor to these healthy and nutritious oats. They’re just perfect for an on-the-go breakfast for school or work. Add some toppings to make it fancy or eat it as is. Coconut yogurt makes it even creamier and toasted coconut flakes…
Apricot energy balls are made with simple ingredients and just sweetened with dried fruit. It only takes about 15 minutes to make these sweet and scrumptious snack bites. I store them in an airtight container in the refrigerator. They’ll keep for at least a week and you’ll have a sweet treat ready to go when…