Cilantro Lime Rice & Spicy Roasted Veggies makes for an easy dish that you can customize to fit your dietary preferences. We used a plant-based chorizo-flavored sausage and non-dairy Mexican-style cheese, but you can also try this recipe with chorizo and dairy cheese. If using …
Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40 …
Pumpkin Muffins make for a delicious and easy fall recipe! Enjoy these muffins for breakfast or dessert. For a vegetarian option, you may include 1 egg and reduce the milk to 1/4 cup, using a dairy option for the milk and butter if desired. For a gluten-free option, substitute for 1:1 gluten-free flour.
Yield: 12 muffins Time: 35 minutes
1 3/4 cup flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp pumpkin spice
1/4 tsp allspice
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 (15 oz) can pumpkin purée
1/4 cup non-dairy butter, melted or avocado oil
1 tsp vanilla extract
1/2 cup non-dairy milk
Optional: 1/2 cup dried cranberries
Optional topping: Pepitas (raw pumpkin seeds)
Preheat the oven to 400ºF
In a large mixing bowl, whisk together all the dry ingredients.
Then, in a medium size mixing bowl, whisk together all your wet ingredients.
Next, create a well in the middle of the dry ingredients and then, pour the wet ingredients into the center of the well.
Using a rubber spatula, carefully fold the wet ingredients into the dry, being careful not to over-mix.
Fill a muffin tin with liners and scoop the batter into each tin, filling up most of the way to the top.
Once done, top with pepitas if desired.
Place muffins in the oven and bake for 23-26 minutes or until a toothpick comes out clean when poked into the center of a muffin.
Allow them to cool before serving.
Store at room temperature for up to 4 days or in the refrigerator for 5-6 days.
Roasted Cauliflower & Rice Tahini Bowl with chickpeas, lemon, capers, onions, and garlic this dish makes for an amazing grain bowl. Serve fresh for dinner or enjoy for lunch the next day. Ingredients Roasted Cauliflower & Rice Tahini Bowl 1 head cauliflower, chopped florets 1/2 …
Vegan Bolognese Pasta is a spin on the classic pasta sauce using the soy-free, plant-based alternative ground beef by Beyond Meat. You can substitute the vegan ingredients for non-vegan options if desired! For a fully gluten-free option, simply substitute the spaghetti for a gluten-free pasta …
Vegan Green Bean Casserole is so delicious and perfect for the holiday season. This casserole is a strong competitor against the traditional dish with its cream of mushroom soup and canned green beans because this recipe uses fresh ingredients while still capturing all the flavors and memories of the classic casserole. Try it out this holiday season for a workplace holiday party or family get-together!
Vegan Green Bean Casserole
1 pound green beans, rinsed trimmed & cut in half
Sea salt and black pepper to taste
2 Tbsp vegan butter or olive oil
1/2 yellow onion, minced
2 cloves garlic, minced
1 cup mushrooms, finely chopped
2 Tbsp all-purpose flour
3/4 cup vegetable broth
1 cup unsweetened, plain non-dairy milk (we used Oat)
Coconut Curry Sweet Potato Soup is rich, creamy, and loaded with flavor & nutrients. This soup is excellent for the colder months. Sweet potatoes have been found to reduce the risk of one cancer, in particular, colorectal cancer. They are also rich in vitamin A …
Sweet Potato Chickpea Bowl is made with roasted vegetables and can be served over a bed of fresh greens or rice, quinoa, or lentils. Enjoy this nutritious veggie bowl cold for lunch the next day or as a hot entree. Mix and match the vegetables …
If you’re looking for a low-carb, plant-based side dish, this “Cheesy” Roasted Cauliflower is perfect! This recipe uses nutritional yeast (which is not an active yeast), which is rich in vitamins, minerals, and protein and makes for an amazing substitute for those with food allergies. It can be found at most grocery stores, and sometimes in bulk bins. This side dish pairs well with a bed of greens or other roasted vegetables.
If you’d prefer real cheese, you can substitute the vegan mayo and nutritional yeast for 1/4 c. shredded mozzarella and Parmesan cheese.
“Cheesy” Roasted Cauliflower
1 head cauliflower, leaves & stems removed, chopped
This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold. Ingredients Broccoli & Bok Choy …