Category Archives: Recipes
When simply getting out the door without mismatched shoes is considered a feat during chaotic weekdays, whipping up a satisfying morning meal seems like a long shot. And while meat eaters—and even vegetarians—can grab a decently healthy breakfast sandwich en route to work, it’s often slim pickings for vegans. Not anymore: Check out these 19 meat- and dairy-free recipes you can make at home in 15 minutes or less; some are even portable!
Thanks to a blend of flour and almond milk, vegan French toast can be a thing! Thick slices of day-old bread get soaked in the mixture then seared on a pan until that all-important crust forms. You may not even miss the egg!
The canned pumpkin, cranberries, and warm spices make these wheat-less cups taste just like the holidays. But since they require just ten minutes in the oven, they make a tasty, gluten-free and portable breakfast any time of year.
Thanks to this blogger subbing out the butter and refined sugar for more nutritious ingredients like almond butter, wheat germ, and just a touch of honey, it’s perfectly acceptable to be eating cookie dough for breakfast. Grab a handful of these energy-rich morsels on your way out the door; they may be small, but they’re dense enough to fuel you for a while!
If you’ve got leftover cooked brown rice handy, this breakfast comes together in just ten minutes. Cook the grains over low heat until the almond milk thickens them up, and you’ve got a gluten-free, porridge style bowl ready for your favorite toppings!
If you’re running short on time in the morning, these 10-minute, no-cook bars are a no-brainer. With just 1/4 cup of honey in the eight-serving recipe, they’re much lower in sugar than store-bought versions, while the nuts, seeds, and coconut oil give you plenty of healthy fat without any of the hydrogenated stuff that lurks in many packaged bars.
“Strawberry-infused” sounds like there’s fancy technique at play here, but it’s really just a matter of blending the fruit with some cashews and water for a smoothie-like result. Pour it onto cooked quinoa for a breakfast that’s much heartier than plain old milk and cereal.
All right, this is hardly even a recipe. But it’s quick, vegan, healthy, and delicious, and you need to know about it. Just take your regular nut butter on toast to new and nutritious heights by slicing a banana on top and sprinkling the whole thing with heart-healthy chia seeds. Minimal effort, maximum benefits.
Breakfasts made in a mug are the ultimate quick-fix meal. This one goes vegan by using banana instead of an egg as its binder. The use of ground almond flour for healthy fat will leave you feeling full.
So much goodness in a single bowl but it still only takes 15 minutes to throw together! Find tofu, a heap of veggies, avocado, and quinoa in here, all jazzed up with a handful of spices. Whoever thought eating vegan meant skimping on nutrition should meet this recipe.
It isn’t a breakfast roundup without an avocado toast recipe! This one adds the refreshing crunch of cucumbers alongside the creamy, fiber-rich fruit. Enjoy it open-faced or turn it into a sandwich to eat on the go.
With scrambled tofu, refried beans (make sure you’re using a lard-free version to keep things vegan!), veggies, and all the fixin’s, you’ve got your protein, carb, healthy fat, and fiber all tucked inside a single tortilla. There’s no way you’ll be hungry after chowing down on one of these breakfast burritos.
This take on a traditionally eggy dish swaps out the incredible edibles for high-protein chickpea flour. Whisk it into some almond milk, ladle it into a pan, and fill it with veggies. Fold it over, grab a fork and knife, and dig in—just like you would with an omelet!
This healthier take on a classic British breakfast dish cuts down on the brown sugar and contains none of the bacon or lard that you may find in a lot of canned varieties. Pile it on top of toast for a super-satisfying morning meal.
If you make your own hummus, this recipe will only take you an additional five minutes, and it’ll still keep the total time to make this savory breakfast under 15. Up the healthy fat factor by adding some sunflower and hemp seeds on top of the spread—they’ll add a satisfying crunch.
We guarantee that these recipes can make any skeptic gain a new appreciation for the delicious decadence vegan food can offer us — and perhaps even never look back again! From breakfast to dinner, this list has it all; here are 16 plant-based foods that could turn anyone vegan!
A little bit of creativity in the kitchen goes a looong way. Whether you’re waiting on dinner or whipping up a pre-meal snack, Sabra Hummus is a fresh, tasty way to satisfy your appetite.
It’s the dead of winter, and everyone is whipping out their Crock-Pots to get the most of them before we launch into spring. If you are vegan, you might be wondering where all the vegan Crock-Pot recipes have gone to keep you warm through the rest of the winter, too. Wonder no more, my friends, because I have rounded up the ultimate list of yummy winter food ideas that will keep you warm and satisfied through the end of these last few brutally cold days we still have in front of us.
Three-ingredient desserts that don’t compromise on crunchiness and taste? Now these are sweet-tooth pleasing, quick and easy to put together – the type of vegan food you want in your mouth!
Ice cream is, at its very core, a dairy-rich dessert. It has not been a friend to the lactose intolerant or vegans, which doesn’t seem fair when you consider how very amazing this frozen treat is to eat. Luckily, it turns out that cream is not actually necessary to make our beloved ice cream at all. You can churn a delicious batch without a single drop of dairy.
Creamy and luscious are rarely how people describe dairy-free cheese, but all that’s about to change thanks to chef Chloe Coscarelli. With the success of her vegan restaurant empire by CHLOE, she’s a major face of the country’s meatless movement and she gave TODAY Food the scoop on how to make her absolutely delicious vegan cheeses at home. Whether you’re lactose intolerant, vegan or just want to check out this white hot food trend, Chloe is the perfect person to introduce you to the world of nut cheese. Yes, that’s non-dairy “cheese” made from nuts. Like veggie burgers, they get a bad rap because there’s a dearth of good ones available on supermarket shelves.
But Chloe says you can make a variety of spreadable, sprinkle-able, even melt-able cheeses made from nuts that you’ll enjoy on pasta, salads, crackers — everywhere you’d use traditional cheese — even if you eat dairy.
Here are her three favorite varieties and how to whip ’em up:
“Cashews are probably the easiest nut because you don’t have to take it out of a shell or take the skin off,” she tells TODAY Food. “And it’s really creamy; there’s a high fat content — good fat — so it makes the perfect cheese sauce.”
It’s very versatile, too. “You can blend, pulse it, or grind them so it just depends if you’re looking for a soft cheese, a cheese sauce or something ground-up and crumbly.”
Cashew cheese is the best for saucy cheeses, she says — like mozzarella sauce or macaroni-and-cheese sauce — which you can easily make by blitzing cashews with water in a high-powered blender and then adding your flavors on top. If you don’t have a high-powered blender, soak the cashews overnight in water to soften.
“And yes, cashew cheese can definitely be melty,” she assures us. “Especially if you heat it up a little bit — and then you can put it on pizza, pasta, anywhere.”
Recipe to try: Summer Squash Tagliatelle with Creamy Raw Alfredo Pesto
“Almonds make the best crumbly cheeses, like a Parmesan-type topping,” says Chloe. “Walnuts and pecans are great too.”
To make her almond cheese, she pulses the nuts in a food processor until its ground into a crumbly texture then mixes it with nutritional yeast, sea salt, and olive oil (no water).”I like to put it on popcorn and pasta,” she says.
Recipe to try: Pasta Carbonara with Shiitake Bacon
“I use tofu to make a soft, ricotta-type cheese,” she says. “First, I like to mush it with my hands or in a food processor and then I add basil and caramelized onions to add a little bit of sweetness. Dollop it on pasta or pizza—it’s delicious.”
Recipe to try: Beet Fettuccine Alfredo
From the popular blog This Rawsome Vegan Life comes a new book, Rawsome Vegan Baking, which features these mouthwatering recipes. Dig in.
Ice Cream Sandwiches with Rosemary Almond Cookies & Berry Medley Ice Cream
Almond Joys with Crunchy Coconut Center Enrobed in Raw Chocolate
Jewel Fruit Tart with Caramel-Almond Filling
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