Strawberry Lemonade Muffins

You might think there’s nothing special about these simple strawberry lemonade muffins but I encourage you to take a second look. They’re completely vegan, oil-free, and made with wholesome ingredients.

Stacked strawberry lemonade muffins on a white plate.

Why you’ll love them

Who doesn’t love muffins? When made correctly, they’re fluffy, hearty, satisfying, and comforting. But incase that doesn’t convince you, here are a few more reasons you’ll love these strawberry lemonade muffins.

  • Moist
  • Summery
  • Sweet
  • Tart
  • Simple
Strawberry lemonade muffins in a muffin tin dusted with flour and crumbs.

Forager Project

I developed this strawberry lemonade muffin recipe specifically for Forager Project’s unsweetened plain cashewmilk yogurt. Their plant-based yogurts are so rich and creamy, that you won’t believe they’re not the “real” thing. I love using their yogurts as substitutes for cow’s milk yogurt as well as sour cream when baking.

And they don’t just make a wonderful addition to vegan baked goods. Don’t just take my word for it! Check out my recipe for roasted garlic and dill sauce featuring their cashewmilk yogurt.

Inside of a strawberry lemonade muffin next to an open container of cashewmilk yogurt with a white plate of stacked strawberry muffins in the background.

Strawberry Lemonade Muffins

Flax eggs

Flax eggs are my favorite alternative to eggs when baking. Some people use chia seeds, but I prefer flax. It blends more easily with the rest of the ingredients. I love chia seeds, but I don’t really want them floating around in my baked goods. Just a personal preference.

To make your flax eggs: In a small bowl combine 2 tablespoons of flaxseed meal with 5 tablespoons of water. Whisk to combine and set aside for 10-15 minutes to gel.

Vegan Buttermilk

In a 4 cup glass measuring cup prepare your vegan buttermilk. Use 1/2 a cup of soy milk (or other plant-based milk) and add 1/2 a teaspoon of lemon juice. Whisk and let it sit for 5-10 minutes.

Muffins

Now that your flax eggs and vegan buttermilk are in the works let’s focus on the actual muffin batter. Preheat the oven to 400*F and line a muffin tin or spray with non-stick cooking spray and dust with flour.

In a large bowl combine whole-wheat flour, baking soda, baking powder, salt and lemon zest. Stir to combine. To the glass measure cup of vegan buttermilk add the applesauce, maple syrup, vanilla, and the gelled flaxegg. Stir to combine and pour into the dry ingredients.

Once the ingredients have been just combined fold in the cashewmilk yogurt and chopped fresh strawberries. The batter will be thick but that’s ok. Carefully drop enough batter to fill each muffin tin 3/4 of the way. It should make 12 large muffins.

Bake the muffins for 20-22 minutes. Allow them to cool in the muffin tin for 10 minutes before transferring to a cooling rack. Serve warm with vegan butter or more Forager Project cashew yogurt. Enjoy friends!

Close up of a strawberry lemonade muffin surrounded by flour and crumbs in a muffin tin.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

Flaxseed- Omega-3 fats, soluble and insoluble fiber

Lemon- vitamin C, vitamin A, calcium, potassium

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Strawberry Lemonade Muffins

You might think there's nothing special about these simple strawberry lemonade muffins but I encourage you to take a second look. They're completely vegan, oil-free, and made with wholesome ingredients.
Prep Time15 mins
Cook Time20 mins
Cooling Time15 mins
Total Time50 mins
Course: Bread, Breakfast
Cuisine: Oil-free, Vegan
Keyword: easy, flax egg, lemon, lemon zest, lemonade, plant-based, quick, simple, vegan buttermilk
Servings: 12 muffins
Author: Erin

Ingredients

  • cups whole-wheat flour
  • 2 tsp baking powder
  • lemon, zested about 1 tsp
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup plant-based milk soy or almond
  • ½ tsp lemon juice can sub apple cider vinegar
  • 2 flax eggs 2 tbsp flaxseed meal + 5 tbsp water
  • ½ cup applesauce
  • cup maple syrup
  • 1 tsp vanilla extract
  • 6 tbsp Forager Project unsweetened plain cashewmilk yogurt about ⅔ of a 150g container
  • cups fresh strawberries, chopped

Instructions

  • Preheat the oven to 400°F. Prepare a muffin tin with liners or spray with non-stick cooking spray and dust with flour.
  • In a small bowl, whisk the flaxseed meal with water and set aside to gel. Let it rest for about 10 minutues.
  • In glass measure cup, combine plant-based milk and lemon juice. Stir and set aside for 5-10 minutes for a vegan buttermilk.
  • In a large bowl, combine the flour, baking powder, baking soda, lemon zest, and salt.
  • To the glass measuring cup add the gelled flax egg, applesauce, maple syrup, and vanilla. Stir to combine.
  • Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. Lastly, fold in the cashewmilk yogurt and chopped fresh strawberries.
  • Evenly fill the prepared muffin tin with batter. Bake the muffins for 18-22 minutes. Allow to cool in the tin for a few minutes then transfer to a cooling rack. Serve warm with vegan butter or more Forager Project cashewmilk yogurt. Store in the refrigerator for 2-3 days or freeze for up to 3 months.
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Chocolate Peanut Butter Banana Bread

A decadent comfort food, this chocolate peanut butter banana bread is perfect for breakfast, snack, or even dessert. Made from simple ingredients, it’s vegan and oil-free with simple nut-free and gluten-free options.

A loaf of chocolate peanut butter banana bread with sliced banana on top.

Why you’ll love it

Who doesn’t love a good banana bread? And this banana bread, that just so happens to be loaded with chocolate and peanut butter, is sure to become a new favorite for adults and kids alike.

  • Moist- No one likes a dry bread, loaded with flaxseeds, applesauce, and maple syrup this bread is certainly on the moist (and delicious) side.
  • Chocolatey- Do I really even need to say any more? Chocolate.
  • Satisfying- Full of fiber and plant-based protein, this bread makes for a filling breakfast.
  • Simple- Using simple ingredients that you probably have on hand makes this bread super easy to prepare.
A sliced loaf of chocolate peanut butter banana bread with sliced banana on top.

Bananas

Before you make this bread it’s very important to make sure that you have the correct bananas on hand. You want very ripe, easily mashed bananas. Two medium to large bananas will be more than enough to give you the perfect amount of banana flavor and sweetness throughout your bread.

I’d also like to recommend the use of a third banana. If you happen have and additional ripe (but not too ripe) banana on-hand that you could stand to get rid of use it in this recipe for decoration. Peel it, slice it length-wise and place both halves cut-side up on the top of your banana bread once it’s safely transferred to your prepared loaf pan.

A stack of slices of chocolate peanut butter banana bread.

Chocolate Peanut Butter Banana Bread

I love quick breads. Anything the doesn’t require yeast is just pure joy to me. I’m pretty sure that most people have made banana bread before. But just incase you haven’t, or perhaps your new to vegan baking and don’t know some of the basics, don’t worry, I’ve got you.

Prepare your flaxegg by whisking together 1 tablespoon of flaxseed meal and 2 1/2 tablespoons of water in a small bowl. Set that aside for a good 10-15 minutes so that it can gel.

Dry Ingredients

In a large bowl combine the whole wheat flour (use a gluten-free flour if needed), baking soda, baking powder, salt, cinnamon, and nutmeg. At this point, you will also mix in the chocolate chips and chopped walnuts. By coating these heavy, chunky foods in flour, you’ll prevent them from all sinking to the bottom of your bread while baking. Have you even gotten a slice of bread and all the add-ins are only at the bottom of the slice? Yeah, that’s because they were added last, instead of with the dry ingredients.

Wet Ingredients

Now, in a separate medium-sized bowl, mash the very ripe bananas. It’s ok if there are still a few little chunks, it doesn’t have to be completely smooth. Personally, I don’t mind a few small pieces of banana in my bread. But if you want it completely smooth, go for it! Mash them to your heart’s content. To the mashed bananas add the maple syrup, applesauce, peanut butter, flaxegg, and vanilla. Incorporate everything well and then pour into the dry ingredients.

Baking

Mix the wet and dry ingredients together until just incorporated. Beware of over-mixing. Prepare a loaf pan by spraying with cooking spray and dusting lightly with flour. Pour the batter into the pan and gently place halved bananas on top, cut side up. Bake your chocolate peanut butter banana bread at 350*F for 45 minutes or until a toothpick inserted in the center comes out clean (minus and melted chocolate).

A loaf of chocolate peanut butter banana bread with sliced banana on top.

Ingredient Health Benefits

Apples- vitamin C, soluble and insoluble fiber

Bananas- vitamin C, B6, fiber, potassium

Cinnamon- manganese, iron, calcium, and fiber

Flaxseed- Omega-3 fats, soluble and insoluble fiber

Peanuts- antioxidants

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Chocolate Peanut Butter Banana Bread

A decadent comfort food, this vegan and oil-free chocolate peanut butter banana bread is perfect for breakfast, snack, or dessert. GF & nut-free options.
Prep Time15 mins
Cook Time45 mins
Cool Time30 mins
Total Time1 hr 15 mins
Course: Bread, Breakfast, Dessert, Snack
Cuisine: Oil-free, Vegan
Keyword: applesauce, easy, kid-friendly, peanut butter, peanuts, quick, simple, walnuts
Author: Erin

Ingredients

  • 1 cup whole wheat flour use gluten-free flour if necessary
  • ¼ cup vegan chocolate chips ensure oil-free if necessary
  • ¼ cup walnuts, chopped optional
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • dash nutmeg
  • 2 very ripe bananas, mashed
  • cup maple syrup
  • ¼ cup applesauce
  • ¼ cup peanut butter use additional ¼ cup of applesauce if nut-free
  • 1 flaxegg (1 tbsp flaxseed meal + 2½ tbsp water)
  • 1 tsp vanilla
  • 1 ripe banana, sliced lenght-wise optional

Instructions

  • Preheat the oven to 350°F. Grease a loaf pan and dust with flour. Set aside.
  • In a large bowl combine the whole wheat flour, vegan chocolate chips, walnuts, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a medium bowl, mash the 2 very ripe bananas. Add the applesauce, maple syrup, vanilla and flaxegg. Mix well to combine. Add the wet ingredients to the dry ingredients. Mix unti just combined.
  • Pour banana bread batter into the prepared loaf pan. Top with sliced bananas.
  • Bake for 45 minutes until a toothpick inserted in the center (avoiding the banana slices) comes out clean.
  • Allow to cool on a cooling rack for at least 30 minutes before slicing. Serve warm with a dollup of plant-based yogurt, smeared with more peanut butter, or a drizzle of melted chocolate. Store leftovers in the refrigerator or freeze slices for up to 3 months.
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Stuffed Sweet Potatoes with Creamy Avocado Basil Sauce

Crispy on the outside, fill of flavor and texture on the inside, these stuffed sweet potatoes make for a simple and customizable weeknight meal.

Close up of a baked sweet potato stuffed with onions and black beans, topped with avocado cream sauce on a bed of crispy baked kale chips.

Why you’ll love it

Give this meal a try and I can guarantee you’ll love it. And here’s why…

  • Simple- While the sweet potatoes are baking, throw together the filling and the avocado sauce. This meal is easy ready in an hour.
  • Textures- Creamy sweet potatoes. Crunchy kale chips. Tender onions. This meal has it all going on.
  • Customizable- Only have regular potatoes? No problem! Kidney beans in the pantry that need to be used? Use ’em! This meal is very flexible.

Perfect Baked Sweet Potatoes

The first thing we are going to do is prepare the sweet potatoes. Thoroughly scrub and dry the sweet potatoes. You want to make sure that the skin is clean because you will want to eat it. Trust me, it’s going to be crispy and caramelized. Also, the skin is loaded with nutrients. Make the most of your meals, get all the nutrients you can.

Next, using a fork, jab holes all around the exterior of the potatoes. This will allow the steam to escape them as they cook. Place the prepared sweet potatoes on a parchment-lined baking sheet and bake the potatoes for 40-60 minutes in a preheated 425*F oven. No need to season the potatoes with anything or wrap them in foil. Just pop them in the oven the wait.

The potatoes are finished when they are oozing, with a crispy skin and a tender interior. You’ll know the interior is tender because the skin will look sunken in.

Baked sweet potatoes stuffed with onions and black beans, topped with avocado cream sauce on a bed of crispy baked kale chips.

Sweet Potatoes

Wash and scrub the sweet potatoes thoroughly. Dry them off and, using a fork, pierce the skin of each potato several times to allow steam to escape while baking. Place them on a parchment-lined baking sheet and, in a pre-heated 425*F oven, bake the sweet potatoes for 1 hour. Turn them once half way through to ensure even baking. While the potatoes are baking make the black bean filling and creamy avocado basil sauce.

Black Bean Filling

In a medium-sized skillet, heat olive oil (or water if oil-free). Once hot, add the diced onion and cook until soft and translucent. About 3-4 minutes. Then add the minced garlic and cook until fragrant, about 30 seconds. Turn off the heat and add the drained, rinsed black beans. Stir to combine and allow the beans to heat through. Move on the sauce.

Creamy Avocado Basil Sauce

All you’ll need to make this amazing creamy avocado basil sauce is a few simple ingredients and a food processor. Slice open a ripe avocado, remove the pit and separate from the skin. Place the flesh of the avocado, fresh basil, tahini, lemon juice, salt, and pepper into the food processor and blend until smooth and creamy. Stop and scrape down the sides as needed.

To serve, slice open the sweet potatoes length-wise and fill with the black bean and onion mixture. Top with the creamy avocado basil sauce and crumpled kale chips if desired. Then devour your perfect stuffed sweet potatoes with creamy avocado basil sauce at your leisure.

Be sure to let me know what you think of this recipe down in the comments. Enjoy friends!

Ingredient Health Benefits

Avocado- monounsaturated fat, protein, potassium, magnesium, folic acid, B vitamins, vitamin E, vitamin K

Basil- phytochemicals, volatile oils (antibacterial properties)

Garlic- photochemicals

Lemon- vitamin C, vitamin A, calcium, potassium

Onion- antioxidants, fiber, vitamin C, folate

Tahini (sesame seeds)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols

Sweet Potato- vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Stuffed Sweet Potatoes with Creamy Avocado Basil Sauce

Crispy on the outside, fill of flavor and texture on the inside, these stuffed sweet potatoes make for a simple and customizable weeknight meal.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Vegan
Keyword: black beans, easy, kale, sauce, simple, tahini
Servings: 4 people
Author: Erin

Ingredients

  • 3-4 sweet potatoes
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1, 14oz can black beans, drained and rinsed
  • kale chips optional for serving

Creamy Avocado Basil Sauce

  • 1 ripe avocado
  • 1 cup packed, fresh basil
  • ¼ cup tahini
  • 1 tbsp lemon juice
  • sea salt & pepper to taste

Instructions

Stuffed Sweet Potatoes

  • Preheat to the oven to 400°F and line a baking sheet with parchment paper.
  • Wash and scrub the sweet potatoes. Jab each potato with a fork several times. Bake for at least 1 hour, turning once half way through baking.
  • While the potatoes are baking, make the black bean filling. Heat a medium-skillet over medium-high heat and add olive oil (or water if oil-free). Once hot, add the onion cooking for 3-4 minutes until soft and translucent.
  • Add the minced garlic and cook until fregrent, about 30 seconds.
  • Turn off the heat and add the drained and rinsed black beans. Stir and allow to warm.

Creamy Avocado Basil Sauce

  • Cut, pit, and de-skin the avocado. Add it, along with the rest of the ingredients, to a food processor. Blend until smooth and creamy stopping to scrape down the sides.
  • When the sweet potatoes are finished cooking, slice them open length wise and fill with black bean mixture. Top with avocado cream and crumbled kale chips if desired.
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Vegan Tater Tot Casserole

Secretly full of cauliflower this vegan tater tot casserole takes comfort food to a whole new level. Ready in an hour and using 10 ingredients this weeknight dish is sure to become a family favorite. Creamy, hearty, and delicious, keep reading for the recipe.

Blue and white speckled casserole dish of tater tot casserole being placed on the counter.

Why you’ll love it

If you are still contemplating this dish, here are a few reasons why you should just go ahead and make it already.

  • Creamy
  • Hearty
  • Simple
Tater tot casserole being scooped up by a wooden spoon.

Cashew Cream

The perfect cashew to water ratio will give your casserole a thick and creamy texture. And that’s what casseroles are all about right? To make the perfect cashew cream sauce for this recipe begin by bringing a pot of water to a boil. Once boiling, add 1 cup of whole cashews, cover and remove from the heat. Let the cashews soak for 1 hour then drain and rinse them with fresh water.

Using a high speed blender, add the soaked cashews, 1/2 a cup of water, nutritional yeast, onion powder, and sea salt blending until smooth. Stop periodically to scrape down the sides. The longer your blend it the thicker and creamier the sauce will be. So blend away!

Blue and white speckled casserole dish of tater tot casserole on the white marble counter top.

Tater Tot Casserole

Now that the cashew cream is ready to make this tater tot casserole, well, creamy, let’s get started. In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the diced onion and cook for 4-5 minutes until it’s soft and translucent. Then add the minced garlic and cook for an additional 30 seconds until the garlic is fragrant. 

Add riced cauliflower and cook for 3-4 minutes allowing the cauliflower to cook a bit before adding vegetable broth. The broth will soften the cauliflower and should cook off after about 3 or 4 minutes. 

To the skillet, add the beyond beef cooking until brown, about 5 minutes. Turn off the heat and stir in the frozen corn and cashew cream. Mix to combine and transfer the casserole to a prepared 8×8 inch baking dish. Smooth out the mixture and top with frozen tater tots. Bake the casserole for 30-40 minutes at 375*F until the tater tots are crispy and golden brown. 

Allow the casserole to rest for 10-15 minutes before serving and top it with fresh herbs if desired. This is sure to be a crowd pleaser for kids, adults, and, well I don’t really know who else you could be serving but I’m sure it’ll be a hit. Enjoy friends!

Blue and white speckled casserole dish of tater tot casserole on the white marble counter top with a large scoop missing and a dirty wooden spoon resting on the casserole.

Ingredient Health Benefits

Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals

Corn- fiber, vitamin B1, folate, vitamin C, pantothenic acid, phytochemicals

Garlic- phytochemicals

Onion- antioxidants, fiber, vitamin C, folate

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Vegan Tater Tot Casserole

Secretly full of cauliflower this vegan tater tot casserole takes comfort food to a whole new level. Ready in an hour and using 10 ingredients this weeknight dish is sure to become a family favorite. Creamy, hearty, and delicious.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: Comfort Food, Vegan
Keyword: beyond beef, beyond meat, cashew cream, cashews, casserole, cauliflower, cauliflower rice, comfort food, creamy, easy, simple, tater tots, vegan beef
Servings: 4 people
Author: Erin

Ingredients

Cashew Cream

  • 1 cup whole cashews
  • ½ cup water
  • ¼ cup nutritional yeast
  • 1 tsp onion powder
  • ¼ tsp sea salt

Tater Tot Casserole

  • 1 tsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 small head of cauliflower, riced
  • ¼ cup vegetable broth
  • 1 lb vegan beef
  • 1 batch cashew cream, recipe above
  • cup frozen corn
  • 40 tater tots
  • fresh herbs for serving

Instructions

Cashew Cream

  • Bring a pot of water to boil. Once boiling add cashews, cover, and remove from heat. Allow to soak for 1 hour until soft.
  • Drain the cashews and rinse with fresh water.
  • Add to a high speed blender with the rest of the cashew cream ingredients and blend until smooth.

Tater Tot Casserole

  • Preheat the oven to 375°F. Prepare an 8×8 baking dish with cooking spray.
  • In a large skillet, heat olive oil over medium-high heat. Once hot, add diced onion and cook 4-5 minutes until soft and translucent.
  • Add minced garlic and cook for an additional 30 seconds until fragrant.
  • Add riced cauliflower and cook for 3-4 minutes before adding vegetable broth. Allow to cook for an additional 3-4 minutes until soft.
  • To the skillet, add the beyond beef cooking until brown, about 5 minutes.
  • Turn off the heat and stir in the frozen corn and cashew cream. Mix until combined.
  • Transfer the casserole to the prepared dish and smooth. Top with frozen tater tots and bake for 30-40 minutes until golden brown.
  • Allow to rest for 10 minutes before serving. Top with fresh herbs if desired.
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Beet Red Valentine Pancakes

Make something special for your loved one this Valentine’s Day with these vegan and oil-free beet red Valentine pancakes. Ready in about 30 minutes these delightfully delicious pancakes are perfect for the whole family and are made with wholesome ingredients. Warm up the griddle and make a batch this February.

Beet red Valentine pancakes topped with vegan butter and maple syrup on a white plate with rose petals and red roses in the background.

Why you’ll love them

These aren’t just pancakes that you will love. Keep reading to see why you should make them for the whole family.

  • Simple- 11 ingredients. 30 minutes. Doesn’t get much easier than that. Especially for a nutritious breakfast.
  • Wholesome- All ingredients are wholesome. No vegan butters or crazy sweeteners. Just real foods you can recognize.
  • Kid-friendly- Yup, even with beets as one of the main ingredients, your kids will still love them. So sit back and watch as they devour a vegetable for breakfast.

Beet Puree

To make a beet puree you have 2 options. Take whole raw beets and wash, scrub, and peel them. Chop them into large chunks and steam them until tender. About 15 minutes depending on the size of your beet pieces. Or, you can purchase pre-steamed beets at your local super market. Doing it your self with save you money and prevent the use of plastics. If, however, you’ve got a time crunch or are in need of simplicity, purchasing them pre-steamed could be the way to go. Keep in mind that you can also steam the beets ahead of time and store them in the refrigerator for up to 2 days.

Whichever method you find most appealing, just make sure that you have 2-3 large, steamed beets. Place the cooled, steamed beets into blender or food processor and puree until the mixture is nice and smooth. You’ll have to stop to scrape down the sides a few times, but you are going to have the most delicious, nutritious, and satisfying red puree you’ve ever seen.

Flax Egg

Now, I’m sure that most of you have made a flax egg before. But whether you have or not I’m going to share with you my recipe for a flax egg. Because it might be slightly different that what some of you are used to. For me, 1 flax egg is 1 Tbsp of flaxseed meal whisked with 2 1/2 Tbsp of water. You read that correctly, not 3 Tbsp of water, 2 1/2 Tbsp of water. 2 1/2. 2 1/2!!! After sitting for about 10 minutes this will give you a nice thick goopy flax egg. Perfect for baking! Use flax eggs in quick breads, muffins, waffles, and, of course, pancakes.

Red Pancakes

Now that you have your beet puree and the perfect flax egg it’s time to make some beet red Valentine pancakes. In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, combine the almond milk, beet puree, plant-based yogurt, applesauce, maple syrup, flax egg, and almond or vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Some lumps in the batter is fine. You don’t want to over-mix.

Heat a non-stick griddle over medium-high heat and drop 1/3 cup batter. The batter will be thick so you may wish to use the back of the spoon to spread it out a bit. Do not over-crowd the griddle. Allow the pancakes to cook until the bubbles have popped. Then use a spatula to flip the pancakes. The pancakes are finished cooking when the bottoms are a golden color, about 4-5 minutes. Continue making pancakes until all the batter is gone.

Serve your delicious beet red Valentine pancakes warm with a drizzle of maple syrup and vegan butter, if not oil-free. As you have probably guessed, their natural red color makes them perfect to serve on Valentine’s Day. These are perfect for kids and I can guarantee that you will love secretly serving them vegetables at breakfast.

Be sure to give these simple pancakes a try this Valentine’s Day and let me know what you think of them in the comments. Enjoy friends!

Ingredient Health Benefits

Almonds- protein, fiber, vitamin E, magnesium, calcium, iron

Apples- vitamin C, soluble and insoluble fiber

Beets- folate, manganese

Flaxseed- Omega-3 fats, soluble and insoluble fiber

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Beet Red Valentine Pancakes

Make something special for your loved one this Valentine's Day with these vegan and oil-free beet red Valentine pancakes. Ready in about 30 minutes these delightfully delicious pancakes are perfect for the whole family and are made with wholesome ingredients.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Oil-free, Vegan
Keyword: almond extract, applesauce, beets, easy, flax egg, kid-friendly, oil-free, plant-based, plant-based yogurt, quick, simple, yogurt
Servings: 15 pancakes
Author: Erin

Ingredients

  • 1 cup all-purpose flour or spelt flour
  • ¾ cup whole wheat flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • cup almond milk
  • ¾ cup beet puree (4-5 small beets, peeled, steamed, blended)
  • cup plant-based yogurt
  • 3 tbsp applesauce
  • 3 tbsp maple syrup
  • 1 flaxegg (1 tbsp flaxseed meal and 2½ tbsp water mixed and allowed to sit for 10 minutes until thick)
  • 1 tsp almond extract (can use vanilla extract)

Instructions

  • In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt.
  • In a medium bowl, mix almond milk, beet puree, plant-based yogurt, applesauce, maple syrup, flaxegg, and almond extract.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix the batter. A few lumps are fine.
  • Heat a non-stick griddle to medium-high heat. Once hot, drop ⅓ cup of batter and allow to cook until the bubbles pop. Flip and cook for an additional 3-4 minutes. Continue making pancakes until the batter is gone.
  • Serve warm, topped with vegan butter (if not oil-free), maple syrup, and fresh fruit.
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Vegan No Meatballs

Red quinoa, sun-dried tomatoes, and shiitake mushrooms combine to make a simple 5 ingredient vegan no meatballs. Ready for the oven in 15 minutes and on the table in 45. With gluten-free and oil-free options. Serve with your favorite pasta, sauce and a side of toasted garlic parmesan French bread.

Bowl of vegan no meatballs with spaghetti and fresh basil strands.

Why you’ll love it

I know that everyone loves their own recipes and thinks that they are the greatest. And a lot of them are truly amazing. But let me just say, these vegan no meatballs really the spot. Here are just a few reasons why you should make them this week.

  • Simple- All you need are 5 ingredients and about 45 minutes to prepare a nutritious, wholesome meal.
  • Kid-friendly- This meal is sure to please not only adults, but kids as well.
  • Meaty- By using red quinoa the meatballs definitely look like they contain meat. In addition, the shiitake mushrooms add texture and “meatiness” to the meatballs.
  • Plant-based protein- Thanks the to the use of quinoa, these meatless meatballs are loaded with plant-based protein. This makes for a truly satisfying meal.
Close up of vegan no meatballs made with quinoa, sun-dried tomatoes, and shiitake mushrooms.

Perfect Quinoa

This recipe calls for leftover or freshly cooked and fully cooled red quinoa. I love quinoa and I am going to share with you how simple it is to make a perfect batch of it.

First off, I suggest buying pre-rinsed quinoa. It’s just one less step in preparing the quinoa but if you don’t buy the pre-washed stuff, rinse and drain the quinoa thouroughly before cooking it.

My next tip: for every 1 cup of uncooked quinoa, use 1 3/4 cups of liquid. You read that right. Not 2 cups of liquid. I’ve found that using 1 3/4 cups prevents the quinoa for getting squishy. You want light and fluffy quinoa right? 

Bring the liquid (I always use water) to a boil, add the uncooked quinoa, and cover the pot cooking the quinoa for 15 minutes over a very low flame. 

The quinoa is finished once the liquid is absorbed. Now, here’s the challenging part: wait! Resist the urge to stir, fluff, or eat the quinoa. Let it rest, uncovered for about 10 minutes before fluffing gently with a fork. I prefer to let the quinoa rest even longer. You want it as close to room temperature as possible. 

And there you have it- perfect quinoa EVERY TIME!

Bowl of vegan no meatballs with spaghetti and fresh basil strands.

No Meatballs

To prepare the vegan no meatballs heat olive oil in a large skillet over medium-high heat. Once hot, add the diced onions and cook for 3-4 minutes until soft and translucent. Next, add the oil-packed sun-dried tomatoes and sliced shiitake mushrooms. Cook until the tomatoes are soft and fragrant and the mushrooms are tender, another 3-4 minutes. Finally, turn off the heat and add the minced garlic. Once fragrant remove the mixture from the heat and set aside.

To the bowl of a food processor, add 2-3 thick slices of stale bread and pulse until the bread is chopped into a course crumb. Remove the breadcrumbs and set aside. Add the sun-dried tomato and mushroom mixture as well as 1 cup of cooked quinoa to the food processor. Pulse until roughly chopped. Add back the breadcrumbs and final 1/2 cup of cooked quinoa. Pulse just a few times to combine. You don’t want to puree your meatball mixture.

The no meatball mixture will be sticky and that’s ok. Using your hands, roll 3 tbsp of the mixture into a ball and place on a parchment-lined rimmed baking sheet. Continue making meatballs until all the mixture has been used.

Place the meatballs into the preheated 375*F oven for 20-25 minutes. The meatballs are finished when they’re crispy on the outside.

And now that you’ve got the meatballs in the oven, it’s time to prepare some of this gluten-free organic edamame spaghetti from Seapoint Farms. Then, top it with your favorite pasta sauce (Muir Glen’s Roasted Garlic with no added sugar is our family’s go-to). Go all out and serve alongside a hearty salad and some garlic vegan parmesan bread. I’m telling you, it’s the ultimate in comfort food. So simple and so delicious. Most importantly, so nutritious.

Please give these vegan no meatballs a go this week and be sure to let me know how much you love them down in the comments. Enjoy friends!

Bowl of vegan no meatballs with spaghetti and fresh basil strands.

Ingredient Health Benefits

Garlic- phytochemicals

Olive oil- monounsaturated fats

Onion- antioxidants, fiber, vitamin C, folate

Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties

Mushrooms- selenium, B vitamins

Tomatoes- vitamin C, potassium, polyphenols

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Vegan No Meatballs

Red quinoa, sun-dried tomatoes, and shiitake mushrooms combine to make a simple 5 ingredient vegan no meatballs. Ready for the oven in 15 minutes and on the table in 45. With gluten-free and oil-free options.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Gluten-Free, Italian, Vegan
Keyword: 5-ingredient, easy, gluten-free, meatballs, mushrooms, oil-free, pasta, quinoa, red quinoa, shiitake, simple, sun-dried tomatoes, vegan meatballs
Servings: 15 meatballs
Author: Erin

Ingredients

  • 1 tsp olive oil use water if oil-free
  • 1 small onion, diced
  • cups red quinoa, cooked, cooled, and divided
  • cup oil packed sun-dried tomatoes, drained dry packed if oil-free
  • 6 oz shiitake mushrooms, sliced
  • 3-4 cloves garlic, minced
  • ½ cup fresh breadcrumbs gluten-free if necessary

Instructions

  • Preheat the oven 350°F a line a rimmed baking sheet with parchment paper.
  • In a skillet heat olive oil and add diced onion cooking for 3-4 minutes until translucent.
  • Add sun-dried tomatoes and shiitake mushrooms. Cook for additional 3-4 minutes
  • Turn off the heat and add the garlic. Allow the garlic to cook for about 30 seconds then remove the skillet from the heat.
  • To the bowl the of a food processor, pulse stale bread into crumbs. Remove the crumbs from the bowl and set aside.
  • Next, add the tomato and mushroom mixture and pulse a few times before adding 1 cup of cooked and cooled quinoa. Then pulse a few more times.
  • Add the breadcrumbs and the rest of quinoa pulsing until just combined.
  • The mixture will be slightly sticky. Roll about 2 tbsp of the quinoa mixture into a ball and place on the prepared baking sheet. Continue rolling the mixture into balls until all the mixture is used.
  • Bake the meatballs for 30 minutes, turning half way through baking. Serve with your favorite pasta sauce and pasta. Top with fresh herbs and vegan parmesan cheese next to a slice of warm French bread.
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Berry Jam and Chocolate Sauce Heart Sandwiches

Kid-friendly and 5-ingredient berry jam and chocolate sauce heart sandwiches. For the young and those young at heart these dessert sandwiches are sure to please.

Berry jam and chocolate sauce heart sandwiches being drizzled with chocolate sauce on a bed of rose petals.

Berry Jam

Let’s make some no-sugar added berry jam! If you’re using fresh strawberries be sure to remove the stems first. I prefer to use frozen berries. They’re sweeter and have a hint of water on them so it thins out the jam a bit. Either fresh or frozen, don’t worry, your jam will be perfect.

In a small sauce pan, dump in your berries. Turn the heat onto high and allow the berries to begin releasing their juices. Once the juices start escaping the berries, lower the heat to medium and allow the berries to simmer. Using a wooden spoon, stir the berries to prevent burning and aid in squishing.

Stir occasionally and keep a fairly close eye on the berries. You’ll know they’re done when the jam is thick and the berries have all ruptured. The jam will continue to thicken as it cools. So while that’s happening, let’s make the chocolate sauce.

Berry jam dripping off of a spoon.

Chocolate Sauce

Would you believe me if I said all you need is about 4 ounces of dark chocolate to make a delicious chocolate sauce? Well, it’s true. Grab a microwave save bowl, drop the chocolate into the bowl and microwave on 10-15 second intervals stirring between. Watch the chocolate closely to prevent burning. No one wants burned chocolate. Once the chocolate is melted it’s time to assemble your sandwiches. And quickly. Because the chocolate sauce is JUST chocolate. No coconut butter means it’s going to harden back up eventually.

Heart-Shaped Sandwiches

To make the sandwiches grab a sturdy bread, such as French, and slice it fairly thick. Then, using a heart-shaped cookie cutter, cut out a heart on 2 slices of bread.

Now that your bread is cut it’s time to assemble these adorable berry jam and chocolate sauce heart sandwiches. Put a generous smear of berry jam on one heart and a heaping helping of chocolate sauce on the other. Smoosh then together, drizzle with more chocolate because, well, chocolate. Sprinkle with vegan sprinkles if desired and serve.

These berry jam and chocolate sauce heart sandwiches are simple enough for any time of the year. Make them this Valentine’s Day and enjoy friends!

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Berries- antioxidants, vitamin C, fiber, phosphorus, selenium, phytochemicals, folate, potassium

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Berry Jam and Chocolate Sauce Heart Sandwiches

Kid-friendly and 5-ingredient berry jam and chocolate sauce heart sandwiches. For the young and those young at heart these dessert sandwiches are sure to please.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert, Dips and Sauces, Sandwich
Cuisine: Vegan
Keyword: 5-ingredient, easy, holiday recipes, jam, jelly, kid-friendly, quick, simple, Valentine’s Day
Author: Erin

Equipment

  • heart-shaped cookie cutter

Ingredients

Berry Jam

  • 16 oz fresh or frozen berries of choice

Chocolate Sauce

  • 4 oz dark chocolate

Heart Sandwiches

  • french bread or sturdy bread of choice
  • vegan sprinkles

Instructions

Berry Jam

  • In a small sauce pan, heat fresh or frozen berries over medium heat. Bring to a simmer and turn heat down to low. Stir continuously to prevent burning. Cook for 10 minutes or until thick. Remove from heat and set aside to cool. Store in a glass jar in the refrigerator.

Chocolate Sauce

  • Place vegan dark chocolate in a small microwave safe bowl.
  • Microwave chocolate for 5-10 seconds and stir. Continue melting and stirring until the chocoalte is smooth and creamy. Watch closely to prevent burning.

Heart Sandwiches

  • Using a heart-shaped cookie cutter, cut 2 hearts from a sturdy french bread. Generously spread berry jam on one heart and chocolate sauce on the other.
  • Sandwich the two together, drizzle with additional chocolate sauce, and top with vegan sprinkles if desired.
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Nashville Hot Cauliflower Wings

10-ingredient Nashville hot cauliflower wings with and optional 5-ingredient spicy dipping sauce. A fantastic appetizer that’s vegan, naturally gluten-free, and oil-free.

Batch of Nashville hot cauliflower wings on a white plate with a side of sliced pickles.

Why you’ll love them

To put it’s simply: who wouldn’t love them?!? When some thing this delicious also happens to be good for you, there’s no reason why you should pass on this spicy appetizer. And here’s why…

  • Simple- Cut up some cauliflower, whip up the batter, dip ’em, bake ’em. Doesn’t get much easier than that when in comes down to it.
  • Nutritious- I love combining seasonal produce with plant protein. And that’s exactly what you’ll get when you make this appetizer.
  • Kid-friendly- You might not have guessed it from the “hot” portion of this recipe but you can TOTOALLY leave out the cayenne pepper in the batter to turn this into a heat-free snack the kids will love.
  • Free from- This appetizer is perfect for anyone at the party: vegan, gluten-free, oil-free. Make it nut-free by replacing the almond milk with flaxseed, oat, or soy milk. It’s amazing like that.
Hands holding a split open Nashville hot cauliflower wing revealing a purple cauliflower floret with more cauliflower on a white plate in the background.

Nashville Hot Batter

Begin by cutting up your cauliflower into large florets. In a small bowl, combine the flaxseed meal and water. Let your flaxeggs sit for about 10 minutes to gel.

In another small bowl, combine the almond milk and apple cider vinegar. Allow that to rest for 10 minutes for your vegan buttermilk. While those are resting…

In a large bowl, whisk together the chickpea flour, salt, garlic, paprika, pepper, and cayenne. Once the flaxeggs and vegan buttermilk are ready, add them to the dry ingredients along with the secret ingredient- pickle juice! I know what you might be thinking. Pickle juice? But trust me, it adds a subtle brine-y flavor that you really can’t get any other way. So add it. For me.

The batter will be thick but that’s what you want because it’s a thick batter that will stick to the cauliflower. Gently dunk each cauliflower floret into the batter coating into all the nooks and crannies. Allow the excess batter to run off and place on a parchment-lined rimmed baking sheet. Continue dipping the florets and drizzle any extra batter over the prepared cauliflower to ensure that everything is fully coated.

Bake the cauliflower wings in a 375*F oven for 20 minutes. They are done when the batter is firm and a light golden-brown color. Allow them to cool slightly before serving with the spicy dipping sauce.

Spicy Dipping Sauce

While the Nashville hot cauliflower wings are baking prepare the optional spicy dipping sauce. Note that this is NOT oil-free. Whisk together the desired amount of cayenne, brown sugar, paprika, and garlic powder. Add the spice mixture to melted vegan butter and mix thoroughly. Serve on the side or drizzle over the baking cauliflower wings.

Remember that just as the cauliflower wings, you can alter the spiciness of the sauce by adding as much or as little cayenne as you’d like. Be sure to let me know down in the comments just how spicy you make these bad boys. As always, enjoy friends!

Batch of Nashville hot cauliflower wings on a white plate with a side of sliced pickles.

Ingredient Health Benefits

Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals

Flax- Omega-3 fats, soluble and insoluble fiber

Garlic- phytochemicals

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Nashville Hot Cauliflower Wings

10-ingredient vegan appetizer, Nashville hot cauliflower wings with and optional 5-ingredient spicy dipping sauce. Naturally gluten-free, and oil-free.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: Gluten-Free, Grain-Free, Oil-free, Vegan
Keyword: chickpea flour, easy, flax egg, heat, hot, quick, simple, spicy
Servings: 6 people
Author: Erin

Ingredients

  • 1 head cauliflower, cut into florets
  • 1 cup vegan buttermilk (1 cup almond milk & 1 tsp apple cider vinegar)
  • 2 flax eggs (2 tbsp flaxseed meal and 5 tbsp water)
  • 2 cups chickpea flour
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp pepper
  • ¼ tsp cayenne more for a spicier batter
  • ¼ cup pickle juice

Nashville Hot Sauce

  • ¼ cup vegan butter
  • ¼-3 tsp cayenne to taste
  • 1 tsp brown sugar
  • ¼ tsp paprika
  • ¼ tsp garlic powder

Instructions

Nashville Hot Cauliflower Wings

  • Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • In a small bowl, combine the flaxseed meal and water and allow to sit for 10 minutes until jelled.
  • In another small bow, combine the almond milk and apple cider vinegar. Allow to sit for 10 minutes to form a "buttermilk".
  • In a large bowl combine the chickpea flour, salt, garlic powder, paprika, pepper, and cayenne. Whisk to combine.
  • Add the prepared flaxeggs, vegan buttermilk, and pickle juice to the dry ingredients. Whisk until smooth.
  • Gently dip the cauliflower florets into the batter turning several times to ensure even coating. Place on the prepared baking sheet and continue coating the cauliflower.
  • Bake the cauliflower wings for 20-25 minutes. They are finished once the batter has set and is a light golden-brown color. Allow to cool slightly before serving.

Spicy Dipping Sauce

  • While the cauliflower wings are baking prepare the sauce.
  • In a medium-sized bowl, whisk together the brown sugar, paprika, garlic powder and desired amount of cayenne.
  • Add the melted vegan butter and whisk to combine. Drizzle over warm cauliflower wings or serve on the side for dipping.
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Vegan Ribs over Mashed Rosemary Parsnip Potatoes

The ultimate in comfort food, these vegan ribs over mashed rosemary parsnip potatoes make for the perfect cozy weeknight meal. All you need are 15 simple ingredients to prepare this nutritious and satisfying dish.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary and another plate in the background.

Why you’ll love it

I know that you really don’t need me to tell you, but here’s why you’re going to love this meal.

  • Quick- Thanks to the Instant Pot this meal can be ready in a snap! Don’t have an Instant Pot? Don’t worry, I’ve got you. The recipe includes a stove-top version.
  • Comforting- A stew resting in a bowl of mashed potatoes. Do I really need to explain why this is comforting? It’s the ultimate in cozy, warm-you-to-the-bone, delicious.

Mashed Rosemary Parsnip Potatoes

To the Instant Pot, add the water, diced golden potatoes, and parsnips. Seal the lid with the steam valve closed. Pressure cook for 15 minutes. When the Instant Pot is done, carefully release the steam valve and remove the lid. Drain the potatoes and parsnips.

In a large bowl using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached. I prefer mine slightly chunky but to you do you. Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir the mashies to combine all the ingredients adding more butter, cream cheese, or liquid of choice for creaminess.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary.

Vegan Rib Sauce

Return the Instant Pot bowl to the cooker and press “Saute”. Set the timer for 5 minutes. Once the bowl is warm add the olive oil and stir in the celery, carrots, onion and garlic. Be sure to stir frequently to prevent the ingredients from burning.

When the timer goes off, press “Saute” again and set the timer for 3 minutes. Add the beefless tips. Stir to prevent sticking or burning while also allowing the outside to brown.  After 3 minutes add the tomato paste. Stir to coat and cook for 2-3 minutes using the residual heat of the bowl.

Add diced tomatoes, vegetable broth, and red wine. If you would prefer, you can substitute more vegetable broth for the red wine. Season with salt and pepper to taste. Seal the lid with the steam valve closed. Set the Instant Pot to “Meat/Stew” for 20 minutes. When finished, carefully release the steam valve and remove the lid.

Serve the ribs and their juices over the mashed rosemary parsnip potatoes and top with minced fresh parsley.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary and another plate in the background.

If you don’t have an Instant Pot don’t worry. I’ve got stove top directions listed down in the recipe that are just as simple as the Instant Pot version. I certainly hope that one cool night this winter you give this vegan ribs over mashed rosemary parsnip potatoes a go. When you do, be sure to let me know what you think. Enjoy friends!

Ingredient Health Benefits

Carrots- vitamin A, fiber, manganese, niacin, potassium, vitamin B6, vitamin C

Celery- vitamin A, vitamin C, B vitamins, calcium, iron, magnesium, phosphorus, potassium

Garlic- phytochemicals

Onion- antioxidants, fiber, vitamin C, folate

Potatoes- vitamin C, potassium, antioxidants

Tomatoes- vitamin C, potassium, polyphenols

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Vegan Short Rib Ragu over Mashed Rosemary Parsnip Potatoes

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: 1 pot, easy, gardein, healthy, Instant Pot, InstaPot, mashed parsnips, mashed potatoes, parsnips, quick, red wine, rosemary, simple, vegan beef, vegan cream cheese
Author: Erin

Ingredients

Vegan Beef Ragu

  • 1, 9oz bag vegan beef such as Gardein homestyle beefless tips
  • 1 tbsp olive oil
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1 onion, diced
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 14oz can diced tomatoes
  • 1 cup vegetable broth
  • ½ cup red wine* ensure that it's vegan
  • parsley, to taste plus more for serving
  • salt & pepper, to taste

Mashed Rosemary Parsnip Potatoes

  • 2 cups water
  • 2 large golden potatoes, cubed
  • 3 parsnips, peeled and sliced
  • 1-2 tbsp vegan butter or olive oil
  • 1-2 tbsp vegan cream cheese
  • 2 sprigs fresh rosemary, finely chopped
  • ¼-½ cup vegetable broth or plain, unsweetened plant-based milk
  • salt and pepper, to taste

Instructions

Instant Pot Method

  • Add water, golden potatoes, and parsnips to the Instant Pot. Seal the lid with the steam valve closed. Pressure cook for 15 minutes. When done, carefully release the steam valve and remove the lid. Drain the potatoes and parsnips. Set aside.
  • Return the Instant Pot bowl to the cooker and press "Saute". Set the timer for 5 minutes. Once warm add the olive oil and stir in the celery, carrots, onion and garlic cooking until the timer goes off. Stir to prevent burning.
  • When the timer goes off, press "Saute" again and set the timer for 3 minutes. Add the beefless tips. Stir to prevent sticking or burning while also allowing the outside to brown.
  • When the timer goes off, add the tomato paste. Stir to coat and cook for 2-3 minutes.
  • Add diced tomatoes, vegetable broth and red wine. Season with salt and pepper to taste. Seal the lid with the steam valve closed. Set the Instant Pot to "Meat/Stew" for 20 minutes. When finished, carefully release the steam valve and remove the lid. Stir in minced fresh parsley.
  • While the stew is cooking, finish the mashed rosemary parsnip potatoes. In a large bowl using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached (I prefer mine slightly chunky). Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir to combine adding more butter, cream cheese, or liquid of choice for creaminess.
  • Serve short rib ragu over mashed rosemary parsnip potatoes and top with additional fresh parsley.

Stove Top Method

  • In a large pot, place potatoes and parsnips. Fill with enough water to cover the contents with 1 inch of water. Cover and bring to a boil. Once boiling, remove the lid and cook for 20-30 minutes, or until fork tender, depending on the size of the potatoes and parsnips. Drain and return to the hot pot. Using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached (I prefer mine slightly chunky). Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir to combine adding more butter, cream cheese, or liquid of choice for creaminess.
  • While potatoes and parsnips are cooking, heat a olive oil in a large pot over medium-high heat.
  • Once hot, add celery, carrots, onion and garlic and cook 4-5 minutes until the vegetables are tender and the onoin is translucent.
  • Add the beefless tips and cook for 3-5 minutes. Stir to prevent sticking or burning while also allowing the outside to brown.
  • Add the tomato paste and stir to coat cooking for 2-3 minutes.
  • Add diced tomatoes, vegetable broth and red wine. Season with salt and pepper to taste. Bring to a boil then lower to a simmer cooking for 45 minutes. Stir in minced fresh parsley.
  • Serve short rib ragu over mashed rosemary parsnip potatoes and top with additional fresh parsley.

Notes

*You can omit the red wine, just use an additional 1/2 cup of vegetable broth.
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Cheezy Tuscan Sausage Dip

Creamy, spicy, and rich, this cheezy Tuscan sausage dip is everything a good appetizer should be. All you need are 9 ingredients and less than 30 minutes to prepare this party-worthy dish.

Cheezy Tuscan sausage dip being scooped up with a red tortilla chip.

It’s Super Bowl Sunday and that means, another excuse to make and eat tons of delicious food. Ok, I don’t really need another excuse to eat delicious food, I eat it all the time. But I digress…As usual, let’s start with how amazing this dish is.

Why you’ll love this appetizer

Here are just a few of the reasons why you should make this dip and why you and everyone you serve it to will love it.

  • Simple- All you need are 9 ingredients. It doesn’t get much easier than that!
  • Quick- This appetizer comes together in less than 30 minutes so it’s perfect for preparing right before the party begins. (But don’t worry, you can totally make it ahead of time and re-heat it right before serving.)
  • Creamy- You’ll never know that this dip is dairy-free. But it is!
  • Spicy- Using fire-roasted tomatoes and spicy sausage makes for a dip with a bit of a kick. Perfect for spicing up any party.
  • Hearty- This dip will definitely leave you satisfied and can even be turned into a main dish when served with pasta or over rice.

Cashew Cream & Vegan Mozzarella

Before we begin making the dip, let’s talk about the cashew cream and vegan mozzarella that you’ll need to prepare this addictive appetizer.

Cashew Cream

The perfect cashew to water ratio will give your dip a thick and creamy texture. And that’s what dips are all about right? To make the perfect cashew cream sauce for this recipe begin by bringing a pot of water to a boil. Once boiling, add 1 cup of whole cashews, cover and remove from the heat. Let the cashews soak for 1 hour then drain and rinse them with fresh water.

Using a high speed blender, add the soaked cashews and 1/2 a cup of water blending until smooth. Stop periodically to scrape down the sides. The longer your blend it the thicker and creamier the sauce will be.

Vegan Mozzarella

This is the BEST vegan mozzarella that I have ever made and it all thanks to this recipe. Give it a shot and I can guarantee that you won’t be disappointed. I works great on pizza, sauces, and dips. It melts and pulls just like the real thing.

Cheezy Tuscan sausage dip being scooped up with a red tortilla chip.

Tuscan Sausage Dip

Ok, now that your cashew cream is ready and you have the perfect vegan mozzarella, it’s time to assemble your cheesy Tuscan sausage dip. Begin by heating a teaspoon of olive oil in a large cast iron skillet. Once the oil is hot, add the sausages. Cook the sausage for about 3 minutes on each side. I turned mine 4 times so that I got a good char all around. Remove them from the pan and chop them into bite-sized pieces.

To the same pan and oil, add the diced onion cooking until it’s translucent and soft. This should take about 4-5 minutes. Next, add the mined garlic and Italian herbs. Cook for an additional 30 seconds, just until the garlic is fragrant but not burned. Stir in the cashew cream and the vegan mozzarella. Be sure to stir continuously to prevent a film from forming on the top. Keep stirring until the mixture is evenly incorporated and warmed through. Finally, add in the drained diced tomatoes and greens. Cook for a few minutes allowing the greens to wilt slightly. Then remove from the heat and stir in the chopped sausage.

Serve the cheesy Tuscan sausage dip with chips, fresh veggies, or even use as a sauce for your favorite pasta. This dip is the ultimate in versatility and I cannot wait to hear how your use it! Enjoy friends!

Cheezy Tuscan sausage dip being scooped up with a red tortilla chip.

Ingredient Health Benefits

Garlic- phytochemicals

Kale- vitamin A, vitamin C, potassium, calcium, iron, folate, phytochemicals

Olive oil- monounsaturated fats

Onion- antioxidants, fiber, vitamin C, folate

Tomatoes- vitamin C, potassium, polyphenols

Spinach- fiber, vitamin K, calcium, iron, magnesium, manganese, folate, vitamin B, vitamin A, glycolipids (cancer cell growth suppressors)

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Cheezy Tuscan Sausage Dip

Creamy, spicy, and rich, this cheezy Tuscan sausage dip is everything a good appetizer should be. All you need are 9 ingredients and less than 30 minutes to prepare this party worthy dish.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer, Dips and Sauces, Main Course
Cuisine: Gluten-Free, Vegan
Keyword: 10-ingredients, 30-minutes, cashew cream, creamy, easy, entertaining, holiday entertaining, hot, pasta, quick, sauce, simple, spicy, vegan mozzarella
Servings: 10 people
Author: Erin

Ingredients

  • 1 tsp olive oil
  • 1, 14oz package spicy Italian sausage*
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • tsp Italian seasoning
  • 1 batch cashew cream (1 cup soaked cashews blended with ½ cup water)
  • 1 cup mozzarella cheese**
  • 14oz can fire-roasted tomatoes, drained
  • 4 oz fresh greens such as kale or spinach roughly chopped

Instructions

  • In a large skillet, heat olive oil over medium-high heat and sear the sausages 2-3 minutes per side until heated through and slightly charred. Remove from the skillet and chop into bite-sized pieces. Set aside.
  • Heat the same oil over medium-high heat and add the diced onions. Cook for 3-4 minutes until soft and slightly browned.
  • Add the garlic and Italian seasoning cooking for an additional 30 seconds until fragrant but not burned.
  • Add the cashew cream and mozzarella cheese. Stir continuously to prevent a film from forming. Cook until incorporated and melty about 2-3 minutes.
  • Once the sauce is thick and melted add the drained tomatoes and chopped greens. Stir to combine and allow the greens to wilt.
  • Remove the dip from the heat and add in the chopped sausage. Stir to incorporate and warm the sausage.
  • Serve warm with your favorite chips or toss with pasta.

Notes

*I used this brand
**This is my favorite homemade vegan mozzarella cheese
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