Peanut Butter Balls – No-Bake

Check out this spooky vegan Halloween recipe, ideal for this weekend! 🧡🎃 No-Bake Peanut Butter Balls, thanks @gatheringdreams for sharing this awesome dessert recipe idea. Read bellow for ingredients and directions! ✨

No-Bake Peanut Butter Balls

Ingredients

  • 1 cup (200g) medjool dates, pitted
  • 3/4 cup (95g) peanuts
  • 4 tablespoons peanut butter
  • 2 tablespoons cocoa powder (vegan)
  • 1/3 cup (30g) gluten-free rolled oats
  • 32 Candy eyeballs
  • 4 Licorice bars

Peanut Butter Balls Instructions

1. Pulse the pitted dates in a food processor or blender for a couple of minutes, until they form a smooth paste.

2. Add oats, cocoa powder, peanut butter, peanuts, and mix. If the mix is a bit dry, add a couple of tablespoons of water to make it a bit stickier (for tips and trick, read the full recipe here).

3. Use your hands to roll into 1-inch balls.

4. While the balls are still soft and sticky, press two candy eyeballs into each ball.

5. Cut the licorice bars into thin strips. Cut the bats wings using round cutters, and the spider legs (6 per spider) using a knife.

6. Press into the cookie ball. If the licorice is too soft, you can use a toothpick to make a small hole in the balls before pressing the wings or legs.

7. Place the scary monsters balls into the fridge to firm up for about 15-30 minutes.

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There you have it! Delicious No-Bake Peanut Butter Balls!

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Vegan Cookie Recipe: Chocolate Chip Cookies

Check out this amazing vegan cookie recipe, ideal for this weekend! 😍🍪 Thanks, @goodhousekeeping for sharing this delicious dessert recipe idea. Read below ingredients and directions! ✨

Vegan Cookie Recipe

Ingredients

  • 1 tsp. baking soda
  • 2 c. all-purpose flour
  • 1/2 c. firmly packed dark brown sugar
  • 1/2 c. granulated sugar
  • 1/2 tsp. kosher salt
  • 1/2 c. canola oil
  • 1/4 c. water
  • 2 tsp. pure vanilla extract
  • 1 c. bittersweet chocolate chips
  • 1 c. semisweet vegan chocolate chips

Vegan Cookie Recipe Instructions:

With all the ingredients ready, it’s time to get your hands dirty (so to speak):

1. In medium bowl, whisk together flour, baking soda, and salt. Toss with chocolate. 

2. In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined (there should be no streaks of flour). 

3. Line 2 cookie sheets with parchment paper. Spoon out 2-inch mounds of dough, spacing 2 inches apart. Freeze 30 minutes. 

4. Heat oven to 375°F. Bake cookies, rotating position of pans after 6 minutes, until edges are golden brown, 9 to 12 minutes total. Let cool.

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There you have it! Delicious Vegan Chocolate Chip Cookies.

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Vegan Greek Nachos

Check out this delicious and easy vegan option, the Vegan Greek Nachos! 🌱🌮 Thanks, @hungry.blonde for sharing this amazing recipe idea. Read bellow for ingredients and directions!

Vegan Greek Nachos

Ingredients:

  • 1/2 tsp salt
  • 1 bag Real Food From The Ground Up cauliflower tortilla chips
  • 1/2 tsp garlic powder
  • 1 can organic chickpeas, drained & rinsed
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 of a cucumber, diced
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup tahini
  • 2 tbsp fresh parsley
  • 1/4 cup diced red onion
  • 1/4 cup (dairy-free) feta cheese

Instructions:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil. In a bowl toss the chickpeas with olive oil and spices. Spread evenly on baking sheet and bake for 20 minutes, tossing midway. Side aside to cool. On a large plate assemble a base of the cauliflower tortilla chips then top with the cucumber, onion, tomato, crispy chickpeas, tahini, feta & fresh parsley

2. Another great thing about these Vegan Greek Nachos is there’s no baking required. If you wanted a bump in protein these would be great with some added grilled chicken or shrimp. You could also sub out the tahini for tzatziki or hummus.

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There you have it! Delicious Vegan Greek Nachos.

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Vegan Pumpkin Pie

Check out this delicious vegan pumpkin pie recipe, ideal for October. Make your halloween cruelty-free! 🧡🎃 Read below for ingredients and directions! 🌱

Ingredients:

For the Crust

  • Old fashioned oats 3 tbsp. 
  • Cooking spray 1 1/2 c. 
  • Packed brown sugar1/4 tsp. 
  • Kosher salt 3 tbsp. 
  • Pecans 2/3 c. 
  • Coconut oil, melted and cooled

For the Filling

  • 1 c. coconut milk
  • 3/4 c. packed brown sugar
  • 1  (15-oz.) can pumpkin puree
  • 2 tbsp.  cornstarch
  • 1/4 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp.  kosher salt
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground ginger

For the topping

  • Pinch kosher salt
  • 1 (13.5-oz.) can full fat coconut cream, refrigerated overnight
  • 3 tbsp. powdered sugar 

Vegan Pumpkin Pie Instructions:

Now that you have all the ingredients, let’s get started!

1. Preheat oven to 375°. Grease a 9” pie plate with cooking spray. 

2. In a food processor, add the oats, pecans, sugar and salt. Pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together.

3. Press mixture into prepared dish. Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes and remove parchment and weights and bake 15 minutes more.

4. Make the filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 50 to 55 minutes. Cover crust with foil if it starts to get too dark. Let cool completely.

5. Make the topping: Open a can of coconut cream and scoop out hardened cream on the top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.

6. Serve the pie with whipped coconut cream.

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There you have it! A delicious Vegan Pumpkin Pie!

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Tofu Tikka Masala prepared in the slow cooker

Tofu Tikka Masala is arguably one of the most loved vegan dishes there is! Check out this amazing option, the Slow Cooker Tofu Tikka Masala! 😍💚 Read bellow for ingredients and directions! 🌱

Tofu Tikka Masala

Tofu Tikka Masala Ingredients:

  • 1 (16 ounce) package extra firm Nasoya tofu, drained and ½ inch cubed
  • 3 cloves garlic, minced
  • 1 white onion, diced
  • 1 red bell pepper, cut into chunks
  • 2 medium carrots, sliced
  • 1 1/2 cups diced gold potatoes* (from about 2-3 medium gold potatoes)
  • 2 cups cauliflower florets
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can lite coconut milk (can also use full fat coconut milk)
  • ½ tablespoon pure maple syrup
  • ½ tablespoon freshly grated ginger
  • 1 tablespoon garam masala
  • 1 ½ teaspoons cumin
  • 1 teaspoon coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper, plus more if you like things a little spicier
  • ½ teaspoon saltfreshly ground black pepper
  • ¾ cup frozen peas
  • Fresh chopped cilantro, for garnishing

Tofu Tikka Masala Instructions:

1. In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced potatoes, tomato sauce, coconut milk, maple syrup, fresh ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt and black pepper. Stir to combine. Add in tofu cubes, and give a gentle stir. Cook on high for 3-4 hours or low for 6-7 hours.

2. Before you are ready to serve, stir in the frozen peas and allow to cook
uncovered for 5-10 more minutes. Serve with as is with a side of naan bread, or with brown rice or quinoa. If you are not vegan, I suggest serving with yogurt! Garnish with cilantro before serving. Serves 4-6.

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There you have it! Delicious Tofu Tikka Masala.

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Tahini-Lemon Quinoa with Asparagus Ribbons

Check out this delicious Tahini-Lemon Quinoa with Asparagus Ribbons recipe! 💚 Thanks, Good House Keeping for sharing this amazing recipe idea. Read bellow for ingredients and directions.

Tahini-Lemon Quinoa

Ingredients:

  • 1 15-oz can chickpeas, rinsed
  • Zest and juice of 1 lemon
  • Kosher salt
  • Pepper1 c. 
  • Quinoa1/2 c. 
  • Tahini1/4 c. 
  • Fresh lime juice1 tbsp. 
  • Honey or agave1 c. 
  • Packed fresh mint leaves1 lb. 
  • Thick asparagus1/4 c. 
  • Shelled pistachios, chopped

Instructions:

1. In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.

2. Meanwhile, cook quinoa per package directions and season with pinch salt. 

3. In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.

4. With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.

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There you have it! Delicious Tahini-Lemon Quinoa with Asparagus Ribbons recipe.

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Vegan Thai Peanut Sweet Potato Buddha Bowl

Check out this amazing Vegan Thai Peanut Sweet Potato Buddha Bowl recipe! Special thanks to Whitney Bond for sharing the original recipe idea. Read bellow for ingredients and directions.

Vegan Thai Peanut Sweet Potato Buddha Bowl

Roast the Sweet Potatoes.

Toss small diced sweet potatoes with olive oil, minced garlic, fresh rosemary, cinnamon, salt and pepper. Spread in an even layer on a baking sheet. Place in a 425°F preheated oven for 15 to 20 minutes.

Prepare the quinoa.

While the sweet potatoes are roasting, prepare the quinoa, or grain of your choice, for the base of the bowl. Add 1/2 cup uncooked quinoa to a medium pot with 1 cup of water. Place on the stove over high heat and bring to a boil. Cover, reduce the heat to medium low and simmer for 15 minutes. Remove from the heat and set aside for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set aside until you’re ready to prepare the bowls.

Prepare the Vegan Thai Peanut Sauce.

While the sweet potatoes are roasting and quinoa is cooking on the stove, prepare the peanut sauce. Add coconut milk, peanut butter, Thai red curry paste and apple cider vinegar to a blender or food processor. Add soy sauce, brown sugar and fresh squeezed lime juice. Blend until smooth and creamy.

Put the Buddha Bowl Recipe together.

Divide the cooked quinoa between two bowls. Top each bowl with half of the roasted sweet potatoes. Add shredded carrots, cilantro and chopped peanuts. Drizzle Thai peanut sauce over the bowls.

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There you have it! Delicious Vegan Thai Peanut Sweet Potato Buddha Bowl.

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Barbecue Chickpea and Cauliflower Flatbreads with Avocado Mash

Check out your new vegetarian go-to recipe 😍❤️! The BBQ Chickpea and Cauliflower Flatbreads With Avocado Mash. Special thanks, Good House Keeping for sharing this delicious recipe idea 🥑✨

Ingredients

  • 12 oz. small cauliflower florets
  • 1 tbsp. extra-virgin olive oil
  • Salt
  • BBQ Chickpea “Nuts”
  • 2 15-oz. cans chickpeas
  • 2 tbsp. extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dark brown sugar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 2 tbsp. lemon juice
  • 4 flatbreads or pocketless pitas, toasted
  • 2 tbsp. roasted salted pepitas
  • Hot sauce, for serving

Directions

  1. Rinse and drain chickpeas, pat very dry with paper towels, discarding any loose skins.
  2. On large rimmed baking sheet, toss with olive oil, salt and pepper.
  3. Roast at 425 degrees F for 30 minutes until crisp, shaking occasionally.
  4. Remove from oven and transfer to bowl.
  5. Toss with seasonings if desired, chickpeas will continue to crisp as they cool.
  6. Then toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder.
  7. On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt.
  8. Roast in 425 degree F oven for 25 minutes along with one-fourth recipe BBQ Chickpea “Nuts”.
  9. Mash avocados with lemon juice and pinch salt; spread all over flatbreads.
  10. Top with roasted cauliflower, chickpeas and pepitas.
  11. Serve with drizzle of hot sauce.

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There you have it! Delicious Barbecue Chickpea and Cauliflower Flatbreads with Avocado Mash.

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