It’s pretty safe to say that gummies are widely known and loved throughout the enitire world. There are many vegans who crave these sweets, but can’t have them because of ingredients like gelating, which is an animal product. With this simple, super easy and super vegan gummies recipe, gelatin will seem like a thing of the past.
For this you’ll need:
1 cup of pulp-free juice
4 tbsp of sugar
4 tbsp of cornstarch
1 tbsp of tapioca starch
To make this vegan gummies recipe, whisk everything together in a pot until it’s well combined. Bring it to a low heat and whisk continuously until its color and texture look like in the video. Transfer it quickly into a mold of your choice before it sets, then refrigerate for 5 hours. After that, your vegan gummies are ready to enjoy!
About 18 months ago I listened to a RNT fitness podcast with Dr Minil Patel (episode 95) and it made me question my diet. Fast forward 18 months and I have massively changed the way I eat. I was still eating fish when I went out but since watching Seaspiracy earlier this year, I’ve decided to stop eating fish and seafood too. I don’t eat dairy at home but may have a little when I’m out or visiting friends and family.
Cheese used to be in lots of my meals (think pizza, pasta & risotto) and I thought I couldn’t live without it. Lots of people say the same thing to me now! I wondered whether I’d be able to make a decent cup of masala chai (we are tea drinkers in our family) but I’ve discovered that oat milk makes a delicious cuppa. It’s even better! I don’t bake as much as I used to but I’m learning about substitutes through the Happy Pear Vegan Baking Course.
I’m eating a variety of different cuisines and as a result, cook with lots more herbs & spices and eat even more vegetables than before. I’m not sure about the medical evidence between skin and dairy consumption but my skin is a lot clearer (there be other factors to account for this) and I feel a lot better overall.
There are the environmental benefits of a plant-based diet to consider too. I watched David Attenborough’s A Life On Our Planet over last year and two facts that stuck with me are:
1. 70% of all the birds on our planet are domesticated, mostly chickens 2. If we all adopted a mostly plant-based diet, it would halve the land needed for agriculture. That’s huge!
Earlier this year I completed an online 4 week course with Aim Hi, Understanding the Climate Crisis. 77% of our farmed land is used for animals which only provides us with 18% of our food. The remaining 23% of farmed land is used for plants and gives us 82% of our food. These numbers show us that the energy conversion from animals is inefficient.
So onto one of my favourite foods to order when I’m eating out… a burger! It’s great to see that the vegan options have improved but I’ve enjoyed making different burgers at home over the last year. This beetroot and quinoa burger is a great one to try out now as it’s super summery. Beetroots are in season and the mint & parsley combo works really well.
You can find me on Instagram @jigeatsplants so if you try this out, tag me in your stories and posts. I would love to see your recreations!
Ingredients – makes 4 burgers
150g beetroot (approx. 3 small beetroots)
80g quinoa (dried weight), cooked and cooled
1/2 red onion
1 garlic clove
10g fresh mint
10g fresh parsley
1 flax egg*
Salt & pepper
Spray oil *1 tbsp ground flaxseed and 3 tbsp water mixed and in fridge for 15 mins
Prep the flax egg and then the veggies and herbs. Peel and coarsely grate the beetroot and finely chop the onion. Pick the mint leaves from the stems and finely chop. Finely chop the parsley leaves and stems. Peel the garlic clove and crush or finely chop
Place all burger ingredients in a large mixing bowl and mix well 3. The mixture will make four patties. Make sure you press them together really well to ensure they hold their shape. Heat the spray oil in a large frying pan and add the beetroot and quinoa burger patties. Cook on each side for 3 – 4 mins until slightly browned and finish off in the oven for 20 mins at 180 degrees Celsius
Beetroot and quinoa burger served in this photo in a sesame bun with vegan mayo, pea shoots and pickles! With a side of sweet potato wedges and salad.
Check out this delicious Vegan Cheesecake Recipe ❤️🌱 Thanks, @delish for sharing this amazing dessert recipe idea. Read below for ingredients and directions!
1 c. quick-cooking oats
1/2 c. almonds
3/4 c. unsweetened coconut flakes
3 tbsp. maple syrup
1/4 tsp. kosher salt
1/2 c. almond butter
3/4 c. coconut milk
1 1/4 c. granulated sugar, divided
2 c. cashews (soaked overnight, drained, and rinsed)
1/2 c. refined coconut oil, melted, plus more for pan
2 tsp. pure vanilla extract
1 (8-oz.) container vegan cream cheese
3 c. fresh or frozen raspberries, divided
Instructions – Vegan Cheesecake
1. Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.
2. Grease the bottom of a 8″ or 9” spring form pan with coconut oil and press crust evenly into bottom of pan.
3. Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.
4. In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.
5. Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.
6. Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.
7. Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake.
Even after taking all animal foods off the table, including eggs, milk, cheese, and honey, sometimes this may leave you worried about what you will include in your kids’ lunch box. Kids’ meals should never be bland.
It’s tricky to prepare a lunch that will excite them to eat. One trick that we use is to pick up a Play Kitchen. This gives your little one the opportunity to play and cook alongside you and helps ease them into the concept of veganism.
Without further ado, let’s jump into the top 9 vegan lunch box ideas that are easy to prepare and interestingly tasty.
9 Practical Vegan Lunch Box Ideas
Vegan Tofu Burgers
All kids get excited with burgers. Tofu burgers are quick and easy to make. Additionally, wheat germ, diced onion, and green onion garlic powder provide good nutrition to fuel kids’ bodies. You should definitely try out this recipe.
Vegan Fried Rice
This meal will ravish your kid’s Chinese food craving. The vegan fried rice recipe is light and so tasty. Its ingredients are easy to get and will only take you less than 20 minutes to prepare. Kids can enjoy this meal alongside vegan spring rolls.
Vegan Lunch Box Sandwiches!
Sandwiches have never been a boring lunch option. You can easily create any classic sandwich kids will love.
The trick is never to make them too soggy and always let the young ones choose their vegan fillings. Always vary the sandwiches. Occasionally use wraps, bagels, and rolls in place of bread.
The chickpea-kale spread sandwich will get your kid anxious for lunchtime. It’s advisable to include a snack in their lunchbox. Fruits are a perfect combination alongside sandwiches.
Thai Broccoli Salad + Peanut Dressing
Gather all the ingredients for this healthy gluten-free meal. For the peanut dressing, blend all the ingredients and add 3 tablespoons of water. The dressing shouldn’t be thick.
Prepare the broccoli by boiling for approximately 3 minutes till they turn to a bright green. Stir the water and add shredded cabbage, scallions cilantro to the ready broccoli in a clean jar.
Easy-peasy right? This super healthy and delicious broccoli salad can fit into your kids’ lunch schedule with the right ingredients.
Spicy-Vegan Oaxacan Bowl
This Mexican-styled meal will definitely become your kid’s favorite meal. Top it with crunchy cabbage slaw, avocado toasted chipotle, and they will love it even more.
Vegan Corn Chowder
The aroma of soup is always enticing. Vegan corn chowder soup will easily become your kid’s and home favorite soup. With veggies and few spices, you will have a delicious creamy texture the kids can pair with anything for lunch.
Kale Quinoa Salad
Quinoa is definitely one of the most nutritious foods. These two superfoods will leave your kids energized and satisfied. The salad in the quinoa makes it solid enough to be a complete meal.
‘’Noodle It Up!’’
If your kids love noodles, you are in luck because there are many vegan options for you.
Noodles are so easy to prepare, especially on a tight schedule. Garlic sesame noodles and Jade noodles are so versatile, loaded with lots of veggies, and useful.
This one has more calories than the time it takes to be ready. In less than 30 minutes, this sweet-scented soup loaded with healthy veggies will be ready. Serve zucchini soup with some crusty bread, and your kid will have a complete lunch.
Bonus Idea: Crunchy Baked Granola Bars
These are the flawless bars kids should have in their lunchboxes. They are a healthy dessert kind of meal but can work as a snack during lunch. They are easy to bake, needing only less than 10 ingredients.
Focus on meals that kids will have no trouble finishing and what they like the most. Packing a treat and funny notes in the lunch box will always motivate kids to finish their meals. Having many choices will just work out for you. The above 9 vegan lunch box ideas, and a bonus recipe, should keep the ball rolling for you.
Check out this perfect vegan breakfast: Fluffy Vegan Pancakes! 😍🥞 Thanks, @delish for sharing this delicious recipe idea. Read below for ingredients and directions!
1 c. all-purpose flour
1 tbsp. granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
1 c. almond milk (or any other non-dairy milk)
2 tbsp. coconut oil
Vegetable or coconut oil, for frying
Maple syrup, for serving
Fresh fruit, for serving (optional)
1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add almond milk and coconut oil and mix until smooth.
2. In a large skillet over medium low heat, heat oil. Using a 1/4 cup measure, pour batter into pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden. (If making a large batch, preheat oven to 200° and place prepared pancakes on baking sheet in oven.)
3. When all batter has been used, serve with maple syrup and toppings of your choice.
Why not try vegan pancakes? You won’t regret it! 😉
Don’t miss any vegan recipe 🌱
There you have it! Delicious and fluffy vegan pancakes.
Make sure to subscribe to our blog and stay up to date with all of our recipes, news stories and tips. Please follow our social channels:
Did you know that it is possible to celebrate Christmas without animal cruelty? Check out this amazing vegan option for today: Soft Vegan Gingerbread Cookies 😍🌲 Thanks, @lazycatkitchen for sharing this delicious idea. Scroll down for ingredients and directions! ✨
Ingredients for the Vegan Gingerbread Cookies
250 g / 2 cups all purpose flour OR a tried and tested GF flour mix (I use this one)
50g – 100g / ¼ – ½ cup sugar*, coconut sugar for refined sugar-free version
1 tsp instant yeast
¾ tsp baking soda
½ tsp baking powder
2 tbsp quality cocoa powder
1½ tsp ground cinnamon
1½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground nutmeg
1/8 tsp ground cloves
¼ tsp fine sea salt
50 g / 60 ml / ¼ cup melted refined coconut oil or other neutral tasting oil
2. Stir all the wet ingredients (the last three) together in another bowl.
3. Stir wet ingredients into the dry ones until loosely combined, then knead the dough gently together.
4. Divide the dough in half and refrigerate it for 30 minutes.
5. Before you are about to take the dough out of the fridge, set the oven to 175° C / 350° F and line two baking trays with a piece of baking paper.
6. After resting, take the first portion of the dough out of the fridge. Give it a few minutes to bring it to room temperature. Roll it out (gently pressing with a rolling pin) on a lightly floured surface. For softer gingerbread cookies. roll the dough out quite thick (about 5 mm / 0.2″) and cut the cookies out of it with cookie cutters. If you want the cookies to be crunchy, roll them out a bit thinner and bake them for longer.
7. Arrange the cookies on the prepared baking trays. You don’t need to leave a lot of space between them as they don’t expand much. Group similar size cookies together so that they cook in the same time. Bake small cookies for about 7-8 minutes and larger for 9-10 minutes. The longer you bake them for the crispier (and less soft and chewy) they will turn out, so adjust the baking time to your preference.
8. To make the icing, mix icing sugar with a very small amount of water (about 1 tbsp) until you obtain a thick sugar paste.
9. Place your icing into a small plastic or pastry bag. Push it all into one corner and cut a tiny bit off that corner with a pair of scissors. Start with a small hole and make it bigger if necessary. Apply the icing by squeezing the icing through the hole. Allow the icing to solidify before piling the biscuits on a plate or storing them in a box.
1. Preheat the oven to 350ºF and spray a 9-inch loaf pan with nonstick cooking spray.
2. First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
3. Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
4. Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
5. Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients (except for coconut oil) to the bowl and mix again.
6. Slowly add dry ingredients to the wet ingredients and mix until combined.
7. Finally, add melted coconut oil to the batter and mix again.
8. Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts over the top of the banana bread and place banana bread into the oven.
9. Bake banana bread at 350ºF for 45-50 minutes, covering the banana bread with tin foil at about 30 minutes.
10. Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.
Happy Thanksgiving! Did you know that it is possible to celebrate this special holiday without animal cruelty? Check out this amazing Tofurky roast recipe 😍 🌱 Read below for ingredients and directions! ✨
1 Tofurky Roast, thawed in fridge for 24 hours
For The Baste
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) maple syrup
1 clove garlic, minced
1.5 teaspoons each of fresh chopped thyme, oregano, sage, and rosemary (for dried herbs, use ½ teaspoon each or sub with 2 teaspoons dried poultry or Italian seasoning – rubbed not ground)
1 medium sweet potato, peeled and chopped
1-2 carrots, peeled and chopped
6-10 Creamer potatoes, halved
For The Gravy (Optional)
3 tablespoons (35 grams) flour
2 cups (500 ml) vegetable broth
Tofurky Roast and Vegetables
1. Preheat your oven to 350°F (180°C). Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.
2. Prepare the baste in a small bowl. Mix together olive oil, soy sauce, maple syrup, minced garlic, and herbs.
3. If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish. Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.
4. Cover the baking dish tightly with aluminum foil.
5. Cook for 1 hour and 20 minutes. Check for doneness at 1 hour. Once the vegetables are nearly tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for an additional 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).
6. Use a very sharp or serrated knife to thinly slice the Tofurky Roast for serving.
1. Heat the Tofurky “drippings” in a small saucepan over medium heat. Once hot, make a roux by whisking in 3 tablespoons of flour. Add a splash of the vegetable broth if the roux is too thick to stir. Cook, stirring constantly for 1-2 minutes. Whisk in the vegetable broth, slowly and gradually, to prevent lumps.
2. Simmer until your desired consistency is reached (the gravy will thicken slightly as it cools.) Taste and adjust the consistency and seasoning using vegetable broth, water, salt, and pepper.
1. Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.
5. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more.
6. Serve your delicious Vegan Green Bean Casserole
1/2 cup sugar I use cane sugar, you can use brown or any granulated
1/4 cup ketchup
1/4 cup vinegar preferably rice or white
1/4 cup water
1 tablespoon soy sauce gluten free if needed, or liquid aminos or tamari
1 teaspoon garlic powder
1 medium bell pepper, chopped
1/2 cup chopped/cubed pineapple
1/2 medium red onion chopped
1/2 tablespoon sesame seeds for garnish
Chopped scallion for garnish
1. In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch.
2. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.
Sweet and Sour Sauce + Putting it All Together
1. In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples and bell peppers.
2. Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes
3. In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.
4. Pour in the sauce over the veggies. Add back in the crisped up tofu, and stir to combine. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste test and add more sugar or soy sauce if you desire. Remove from heat until needed.
5. Remove from heat and top with sesame seeds and chopped scallions. Serve your sweet and sour tofu and enjoy!