Quinoa Spinach Bake

A simple and delicious vegan quinoa and spinach bake that’s ready in less than an hour and only requires 10 ingredients. It’s everything a good casserole should be: creamy, crispy, satisfying.

A loaf pan full of quinoa spinach bake with a scoop missing and plated in the background.

Why you’ll love it

First, let me just tell you that my husband DOES NOT like quinoa. And he asked me to make this again, so there’s that…But here are some reasons why you’ll love this dish as well.

  • Simple
  • Creamy
  • Crispy
  • Wholesome

Quinoa

Let’s just take a second to discuss quinoa. It’s obviously one of my favorite foods (hence “Cashews and Quinoa“) and here’s why…Quinoa is incredibly versatile. It’s similar to rice in that it takes on the flavors of the liquid it’s cooked in. It’s a great base for burritos, granola (stay tuned for a recipe), and casseroles. I’m going to let you in on my tips and tricks for making the BEST quinoa. Here we go!

First off, I suggest buying pre-rinsed quinoa. Just one less step in preparing the quinoa at home. If you don’t buy the pre-washed stuff, rinse and drain the quinoa thouroughly before cooking it.

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 and then add the uncooked quinoa. Cover the pot and cook the quinoa for 10-12 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 especially if it’s being used in a casserole. You want it as close to room temperature as possible.

There you have it! Perfect quinoa EVERY TIME!

A scoop of quinoa spinach bake on a gray plate with a fork.

Spinach Mixture

The spinach mixture is super simple to prepare and can be made while the quinoa is cooking. In a large skillet add the olive oil and heat over medium-high. Once hot, add the diced onion and minced garlic, cooking over medium-high heat until the onion is soft but not burned. About 4 minutes.

Add the fresh spinach and reduce the heat to medium. Allow the spinach to cook down for about 3 minutes. Once the spinach is wilted, remove the contents of the pan into a separate bowl and add the chopped artichoke hearts. Set the mixture aside for later.

The Rue

Ok, I know a rue can sound scary, but I promise it’s not. If you’ve ever made macaroni and cheese (even the boxed stuff) you’ve made a rue. The key to a good rue is getting the fat to flour ratio correct. With a correct ratio, the flour will whisk together beautifully and come smooth and, gradually, golden brown. When the flour and olive oil are thick, smooth, and golden the mixture is ready for some liquid.

While whisking the rue, gradually add the room-temperature almond milk. Over medium heat, bring the liquid to a low simmer to thicken. Continue whisking the mixture to prevent clumping or a film from forming on the surface. After a few minutes the liquid should thicken. At this point, the rue is finished. All that’s left to do is add the vegan mozzarella cheese (this is the BEST homemade vegan mozzarella cheese EVER!). Stir the cheese into the hot rue and allow it to melt. A few small chunks of un-melted cheese are no big deal. They’ll melt in the oven.

A loaf pan of quinoa spinach bake wrapped in a blue kitchen towel being placed on the table.

Putting It All Together

Now that you have your perfectly cooked quinoa, spinach artichoke mixture, and cheesy rue, let’s put it all together. Into the rue, add the spinach and artichoke mixture. Stir to coat. Then add the quinoa and gently stir. Pour the mixture into a lightly greased loaf pan and top with panko breadcrumbs. Drizzle with olive oil and bake, uncovered, at 350*F for 25 minutes. At 20 minutes, check to make sure that the topping isn’t burning. When the bake is finished, allow it to cool for 10 minutes before serving.

This quinoa spinach bake is so creamy and full of wholesome ingredients. It’s simple and satisfying and I hope that you give it a try. Let me know what you think and I’ll see you for the next recipe. Enjoy friends!

Ingredient Health Benefits

Artichokes- vitamin C, folate, fiber, magnesium, potassium, 7th highest food antioxidant-containing food (2004 USDA study)

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

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

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Quinoa Spinach Bake

Prep Time5 mins
Cook Time25 mins
Stove Top20 mins
Total Time50 mins
Course: Main Course
Cuisine: Vegan
Keyword: artichoke, casserole, easy, quick, quinoa, simple, spinach, wholesome
Servings: 4 people
Author: Erin

Ingredients

  • 5 tbsp olive oil, divided
  • ½ onion, diced
  • 3 cloves garlic
  • 6 oz fresh spinach
  • 1, 14 oz can artichoke hearts, drained, rinsed, sqeezed dry & chopped
  • 3 tbsp flour
  • cups almond milk
  • ½ cup vegan mozzarella*
  • 2 cups quinoa, cooked and cooled
  • 1-2 tbsp panko breadcrumbs

Instructions

  • Preheat the oven to 350°F and prepare a loaf pan with cooking spray.
  • In a large skillet, heat 1 tsp olive oil over medium-high heat and saute onions and garlic for 4-5 minutes until soft.
  • Turn down the heat to medium and add spinach. Cook for 2-3 minutes until wilted. Remove from the skillet and set aside for later. Add the chopped artichoke hearts
  • In the same skillet, heat 3 tbsp olive oil over medium heat. Once hot, add flour and whisk until smooth. Cook for 3-4 minutes until browned but not burned, whisking continuously.
  • Whisk in the almond milk and continue stirring unti the mixture has thickened. Add in the vegan mozzarella and whisk until smooth.
  • Add the spinach and artichoke mixture to the thickened almond milk. Stir to combine and add the cooked and cooled quinoa. Gently mix well and add to prepared loaf pan.
  • Top with panko breadcrumbs and olive oil.
  • Cook uncovered for 20-25 minutes unti the top is golden brown. Allow to cool for 10 minutes before serving.

Notes

*This is the vegan mozzarella cheese recipe I used.  It’s amazing for pizzas, dips, casseroles…
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No Bacon Brussels Sprouts

Enjoy all the tastes of bacon without the bacon by preparing these no bacon Brussels sprouts. All you need are 5 ingredients and less than 30 minutes to create this elegant side dish that will have your guests wondering how it’s vegan.

Shaved and roasted no bacon Brussels sprouts topped with pomegranate arils on a white plate.

Why you’ll love it

First off, I dare you to come up with a reason NOT to make this dish. Here are the reasons why you’re going to fall in love with this side.

  • Simple- This dish requires on 5 ingredients (6 if you include the optional pomegranate aril topping). Plus, it’s ready in less than 30 minutes. It really doesn’t get much easier than that folks.
  • Elegant- The vibrant colors of the green Brussels sprouts and the vibrant pop of red from the pomegranates make this a visually stunning side dish.
  • Flavorful- Who didn’t love bacon? Now, you can enjoy that Smokey bacon flavor, the vegan way. Crispy Brussel
  • Textured- Crispy shredded Brussels sprouts meets crunchy bursting-with-flavor pomegranate arils. Perfection!
Shaved and roasted no bacon Brussels sprouts topped with pomegranate arils on a white plate.

Brussels Sprouts

Ok, I know what you might be thinking: Brussels Sprouts? No Thanks. But let me tell, roasted Brussels sprouts are amazing. And shaved roasted Brussel’s sprouts? It’s like next-level wonderful. Give them a try and I promise you will not be disappointed. Forget everything you remember from your childhood about these cruciferous vegetables. I’m going to share me secret to preparing flavorful and crispy Brussels sprouts.

Preheat your oven to 425*F. Place the shredded Brussel’s sprouts in a single layer on a parchment-lined rimmed baking sheet. Roast them for 10-12 minutes, toss, and bake for an additional 10-12 minutes watching closely to prevent burning. Remove from the oven the toss with the no bacon dressing.

Shaved and roasted no bacon Brussels sprouts topped with pomegranate arils on a fork.

No Bacon Dressing

While the Brussels sprouts are roasting, prepare the no bacon dressing. In a small bowl, whisk the coconut aminos, maple syrup, molasses, and liquid smoke together. Pour over the warm roasted Brussels sprouts and toss to combine. Top with pomegranate arils and serve.

I really hope that you guys give these Brussels sprouts a try. And when you do, be sure to let me know what you think. Enjoy friends!

Ingredient Health Benefits

Pomegranate- vitamin C, antioxidants, polyphenols

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Vegan No Bacon Brussel’s Sprouts

Enjoy all the tastes of bacon without the bacon by preparing these no bacon Brussel's sprouts. All you need are 5 ingredients and less than 30 minutes to create this elegant side dish that will have your guests wondering how it's vegan.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: Gluten-Free, Vegan
Keyword: 1 pan, brussels sprouts, easy, gluten-free, molasses, pomegranates, quick, roasted brussels sprouts, simple, vegan, vegan bacon
Servings: 4 people
Author: Erin

Ingredients

  • 20 oz Brussels sprouts, shaved
  • pomegrante arils for serving

Vegan Bacon Dressing

  • 2 tbsp coconut aminos
  • tsp maple syrup
  • 1 tsp molasses
  • 1 tsp liquid smoke

Instructions

Roasted Brussel's Sprouts

  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place shaved Brussel's sprouts in a single layer on the prepared baking sheet and bake for 10-12 minutes. Stir and continue baking for an additional 10-12 minutes.

No Bacon Dressing

  • In a small bowl, combine dressing ingrdients. Whisk until thoroughly combined. Toss with warm roasted Brussel's sprouts.
  • Serve warm topped with pomegranate arils.
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Kabocha Squash Curried Noodles and Brussel’s Sprouts

This kabocha squash curried noodles and Brussel’s sprouts is loaded with flavors and nutrients. A creamy sauce, crispy vegetables, and tender noodles make this a deliciously satisfying dinner option. Ready in an hour and using fewer than 15 ingredients, this meal is the perfect way to use up the end-of-season squash.

Kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet next to a lime and pomegranate.

Why you’ll love it

This meal may take just a bit of time but it really is worth the work. This dish is:

  • Simple
  • Flavorful
  • Nutritious
  • Delicious
A bowl of kabocha squash curry with noodles and Brussel's sprouts with chopsticks and a pomegranate in the background.

Roasted Kabocha Squash and Brussel’s Sprouts

This meal really is very simple to prepare. The hardest part is probably prepping the kabocha squash. Begin by preheating your oven to 425*F. Line a rimmed baking sheet with parchment paper. Gently scrub the squash and dry it thoroughly. Carefully cut the squash in half and remove the seeds. Side note: kabocha squash seeds make THE BEST roasted squash seeds (check out my recipe for them here).

I like to leave the skin on the squash. It’s loaded with fiber and, when roasted, adds a nice crispy crunchy texture to the curry. Cube the squash and lay it out in an even layer on the prepared baking sheet. Roast for 15 minutes.

Remove the squash from the oven and add the shaved Brussel’s sprouts. Roast for an additional 15 minutes stirring half way to prevent burning. When finished, remove from the oven and set aside. Resist the urge to taste test the squash. Ok, you can try it. I’ll admit, even I don’t have that kind of self-control.

Kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet next to a lime and pomegranate.

Curry Sauce

While the squash and sprouts are roasting prepare the curry sauce. In a large cast iron skillet, add the red curry paste, coconut milk, vegetable broth, coconut aminos, creamy peanut butter, cinnamon, freshly grated ginger, and juice of a lime. Stir to combine and bring to a simmer. Allow to simmer for 30-40 minutes until the sauce is fragrant and it has thickened slightly.

While the sauce is simmering, prepare the noodles according to package directions. When finished drain and add to the sauce, along with the kabocha squash and Brussel’s sprouts. Stir to combine. Serve warm topped with basil and pomegranate arils and a side of vegan naan.

I really hope that you give this kabocha squash curried noodles and Brussel’s sprouts a try. When you do, be sure to let me know what you think down in the comments section. Enjoy friends!

Close up of kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet.

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Cinnamon- manganese, iron, calcium, and fiber

Ginger- antioxidants

Lime- antioxidant phytochemicals

Peanuts- antioxidants, polyphenols, beta-sitosterol (anti-cancer properties), resveratrol

Pomegrante- vitamin C, polyphenols (prevention of heart disease & cancer)

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Kabocha Squash Curried Noodles and Brussel’s Sprouts

Prep Time5 mins
Cook Time30 mins
Roasting Time30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: basil, brussels sprouts, curry, delicious, kabocha squash, noodles, peanut butter, plant-based, pomegranate, roasted brussels sprouts, roasted squash, simple, wholesome

Ingredients

Roasted Kabocha Squash and Brussel's Sprouts

  • 1 kabocha squash, de-seeded, cubed about 4 cups
  • 10 oz Brussel's sprouts, shaved about 2 cups

Curry Sauce with Noodles

  • 2-3 tbsp Thai red curry paste ensure that it's vegan
  • 2, 14oz cans coconut milk
  • 1 cup vegetable broth
  • 1 tbsp coconut aminos
  • 1 tbsp creamy peanut butter
  • 1 tsp cinnamon
  • 1 inch fresh ginger, grated
  • 1 lime, juiced
  • 16 oz wide, vegan noodles gluten-free if necessary
  • fresh basil, sliced for serving
  • pomegranate arils for serving

Instructions

Roasted Kabocha Squash and Brussel's Sprouts

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place cubed kabocha squash on baking sheet in a single layer. Bake for 15 minutes then remove from the oven and stir. Add shaved Brussel's sprouts and bake for additional 15 minutes stirring half way through. When finished, remove from the oven and set aside.

Curry Sauce

  • In a large cast iron skillet, place thia curry paste, coconut milk, vegetable broth, coconot aminos, peanut butter, cinnamon, ginger, and lime juice. Stir to combine and turn on stove to medium-high heat. Bring to a simmer and stir occasionally to prevent a film from forming on the top. Allow to simmer for 30-40 minutes. The sauce will still be slightly runny and that's ok.
  • Bring a large pot of water to a boil. Add noodles and cook following package directions. Drain the noodles and add to the curry sauce along with the roasted kabocha squash and Brussel's sprouts. Toss to coat.
  • Serve warm topped with sliced basil, pomegranate arils, and vegan naan.
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Curried Jackfruit with Kale over Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it’s a simple and satisfying meal.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Why you’ll love it

This curried jackfruit with kale over pan-roasted potatoes is going to become a favorite weeknight meal in your household because it’s:

  • Simple- All you need are 10 ingredients.
  • Quick- Start to finish this meal will take about 45 minutes.
  • Flavorful- Loaded with spices and textures this dish is sure to satisfy.
  • Nutritious- All plants means loads of vitamins and minerals.
  • Customizable- You can substitute spinach or chard for kale, canned coconut milk instead of cashew cream, or chickpeas as apposed to jackfruit. Serve it over rice if you’d prefer that to potatoes.
Curried jackfruit with kale and pan-roasted potatoes in a blue bowl.

Curried Jackfruit with Kale

Begin my making the cashew cream. Bring a pot of water to a boil and add 1 1/2 cups of whole cashews. Remove from the heat and allow the cashews to soak for 1 hour. After they’ve softened, drain and rinse them before adding to a high speed blender with 1 1/4 cups of fresh water. Blend until smooth and creamy.

In a large pot, heat olive oil over medium-high heat. Once hot, add diced onion. Sauté for about 4-5 minutes until the onions are soft and translucent. To the pot add cashew cream, 1 1/2 cups of vegetable broth, curry powder, garam masala, a cinnamon stick, ginger. Stir to combine adding more vegetable broth to thin if needed. Reduce the heat and add the drained and rinsed jackfruit. Shred the jackfruit to resemble chicken and add chopped kale. Stir to combine and allow the kale to wilt for about 5 minutes. Remove from the heat and prepare the pan-roasted potatoes.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Pan-Roasted Potatoes

Prepare the pan-roasted potatoes while the curry sauce is simmering. Slice the washed potatoes into about 1/4 thick rounds. In a large cast iron skillet heat olive oil over medium-high heat. Once hot add the sliced potatoes and cook for about 5 minutes. Do not stir the potatoes and allow them to crisp up. Flip them over and cover, cooking for an additional 5 minutes. You may have to cook the potatoes in batches to prevent over-crowding of the pan.

To serve, place the curry on top of pan-roasted potatoes, top with cilantro or parsley, and a side of vegan naan. Let me know what you guys think of this incredibly simple and delicious meal. Enjoy friends!

Ingredient Health Benefits

Onions- antioxidants, fiber, vitamin C, folate

Potatoes- vitamin C, potassium, antioxidants

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Curried Jackfruit with Kale and Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale and served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it's a simple and satisfying meal.
Prep Time5 mins
Cook Time20 mins
Cashew Soaking Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Keyword: cashew cream, curry, easy, gluten-free, jackfruit, kale, pan-roasted potatoes, potatoes, quick, shredded chicken, simple, vegan chicken, vegan naan, wholesome
Servings: 2 people
Author: Erin

Ingredients

Curried Jackfruit with Kale

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 batch cashew cream*
  • 1½-2 cups vegetable broth
  • tbsp curry powder
  • 1 tbsp garam masala
  • 1 cinnamon stick
  • ½ tsp ginger
  • 1, 14 oz canned jackfruit, drained and rinsed
  • 4 cups kale, chopped

Pan-Roasted Potatoes

  • 1-2 large russet, golden or sweet potatoes, cut in ¼ inch slices
  • olive oil
  • salt and pepper to taste
  • fresh cilanto or parsley, chopped for serving
  • vegan naan optional for serving

Instructions

Curried Jackfruit with Kale

  • Melt olive oil in a skillet over medium-high heat. Saute chopped onions for 4-5 minutes until translucent.
  • Add cashew cream, 1½ cups vegetable broth, curry powder, garam masala, cinnamon stick, and ginger. Stir to combine. Add more vegetable broth if too thick.
  • Add drained and raised jackfruit to the sauce and simmer for an additional 15 minutes. During the last few minutes of cooking, add the chopped kale and cook until just wilted.

Pan-Roasted Potatoes

  • In a large skillet, heat olive oil and add sliced potatoes. Cook potatoes over medium heat for 5 minutes, gently flip and cover pan with a lid. Cook for an additional 5 minutes until tender and crispy.
  • Serve curried jackfruit over pan-roasted potatoes topped with fresh cilantro or parsley and a side of vegan naan.

Notes

* 1 1/2 cup soaked cashews and 1 1/4 cup of water
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Pumpkin Spaghetti with Caramelized Onions, Chickpeas and Garlic Kale

This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is made from fewer than 15 ingredients. It’s a creamy and satisfying meal that’s loaded with nutrients. Make the sauce ahead of time for meal prep or to simplify a weeknight meal.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

I’ve been really addicted to squash lately. Ok, well, not lately. I go through this every autumn. Beginning in September, I roll out the squash dinner meals, eat leftovers for lunch, and even dump pumpkin into my overnight oats. Usually my squash obsession dies down after the New Year. Not this time though. I decided to up the nutritional value of my spaghetti sauce by including some pumpkin. Because, who says pumpkin can’t go on well into the winter months? Here’s why I think you should continue using squash through the winter months too.

Why you’ll love it

  • Simple- Most of the ingredients you’ll need for this dish you probably have on-hand in your pantry and fridge. And you need fewer than 15 ingredients to prepare it as well!
  • Easy- There’s nothing complicated about this recipe. If you can mince, boil water, and open a can, you’re good to go. Plus, you can easily whip this meal up in less than 30 minutes.
  • Flavorful- With such a rich diversity of ingredients, this dish simply does not lack in the flavor department. It’s comforting, inventive, and sure to please.
  • Textured- The sauce is creamy. The pasta is chewy. The chickpeas are crispy. The kale is tender. With so much going on, this dish is sure to leave you feeling satisfied.
  • Customizable- Only have spinach? Swap it for the kale. Don’t like spaghetti but love penne? Go for it! Need to use up leftover kabocha squash? Substitute it for the pumpkin. Garbanzo beans not your style? Use black beans instead. Let your preferences be your guide with this dish.

Caramelized Onions and Chickpeas

Begin by caramelizing the sliced yellow onions. To a large skillet over medium-high heat add a tablespoon of olive oil. Once the oil is hot, add the sliced onions and lower the heat to medium stirring to coat. Reduce heat to low and let the onions sit for about 15 minutes, stirring every 5 to ensure even cooking and prevent burning.

Once the onions are caramelized, add the drained and rinsed chickpeas. Heat the beans through then remove them from the heat and set aside.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

Pumpkin Spaghetti Sauce

While the onions are caramelizing, make the pumpkin spaghetti sauce. In a large pot, heat the oil-packed sun-dried tomatoes. Allow the excess oil from the tomatoes to heat then add the diced onion, minced garlic, and sage. Cook for 3-4 minutes until the onions are tender.

Next, add the pumpkin puree, tomato sauce, 2 cups of vegetable broth, basil, and cinnamon. Stir to combine, reduce to medium-low and allow the sauce to simmer for about 15 minutes.

Using and immersion blender (or transfering to a high speed blender) puree the mixture until smoooth. Taste the sauce and season with salt and pepper. At this point you can add coconut cream or cashew cream (I love this recipe from Rainbow Plant Life) for additional creaminess and richness. Alternatively, if the sauce is too thick, you can add more vegetable broth (½ cup at a time) until the desired consistency is reached.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

Garlic Kale

Preparing the garlic kale couldn’t be simpler. In a large skillet over medium-high heat, add a tsp of olive oil. Once heated, add the chopped kale and minced garlic. Stir to coat and sauté for 3-4 minutes until the garlic is fragrant and the kale has slightly wilted.

To serve, prepare pasta to package directions and toss with pumpkin spaghetti sauce. Place pasta on top of the garlic kale and caramelized onions and chickpeas. Top with vegan parmesan cheese and dig in.

I hope that this pumpkin spaghetti sauce with caramelized onions, chickpeas, and garlic kale will keep you enjoying squash well into the winter months. Be sure to leave comments below if you make this dish.

Enjoy, friends!

Ingredient Health Benefits

Garlic- phytochemicals

Olive oil- monounsaturated fats

Onions- antioxidants, fiber, vitamin C, folate

Pumpkin-fiber, potassium, selenium, vitamin A

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Pumpkin Spaghetti Sauce with Caramelized Onions, Chickpeas and Garlic Kale

This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is full of wholesome ingredients and loaded with nutrients. Ready in 30 minutes, it's perfect for a busy weeknight dinner.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: basil, cashew cream, chickpeas, coconut cream, garbanzo beans, gluten-free, healthy, kale, pasta, pumpkin, quick, sage, simple, spaghetti, sun-dried tomatoes, tomatoes, vegan, wholesome
Servings: 4 people
Author: Erin

Ingredients

Pumpkin Spaghetti Sauce

  • 1 cup sun-dried tomatoes, packed in oil, drained
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp sage, dried
  • cups pumpkin puree (not pumpkin pie filling)
  • 1 cup tomato sauce
  • 2-4 cups vegetable broth
  • 1 tsp basil, dried
  • 1 dash cinnamon
  • ½ cup coconut cream or cashew cream* optional
  • 16 oz spaghetti, gluten-free if necessary

Caramelized Onions & Chickpeas

  • 1, 15oz can chickpeas, drained and rinsed
  • 1 onion, thinly sliced

Garlic Kale

  • 2 cloves garlic, minced
  • 4 cups kale

Instructions

Caramelized Onoins and Chickpeas

  • In a skillet, heat 1 tsp of olive oil and add sliced onions. Toss to coat and then allow to caramelize. This will take about 10-15 minutes. Stir the onions occasionally to prevent sticking and burning. The onions are finished when they are a golden brown color and fragrant.
  • Add drained and rinsed chickpeas. Warm over medium heat for a few minutes. Set aside.

Pumpkin Spaghetti Sauce

  • Bring a pot of water to a boil and prepare spaghetti according to package directions.
  • In the meantime, place a large pot over medium-high heat. Add drained sun-dried tomatoes and allow the excess oil to heat. Once hot, add onion, garlic, and sage sauteeing until soft and fragrant. About 3-4 minutes.
  • Add the pumpkin puree, tomato sauce, 2 cups of vegetable broth, basil, and cinnamon. Stir to combine and allow to simmer for 15 minutes.
  • Using and immersion blender (or transfering to a high speed blender) puree the mixture until smooth. Taste and season with salt and pepper and add optional cashew/coconut cream. Alternatively, if the sauce is too thick, add more vegetable broth ½ cup at a time until desired consistency is reached.

Garlic Kale

  • In a large skillet heat 1 tsp of olive oil over medium-high heat. Add garlic and kale, sauteeing until fragrant and the kale has slightly wilted. About 3 minutes.
  • To serve, plate prepared spaghetti and top with caramelized onions, chickpeas, and garlic kale. Top with vegan parmesan cheese if desired.

Notes

*For the cashew cream I recommend following this recipe from Rainbow Plant Life.
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Spaghetti Squash with Tomatoes and Avocado Pesto

Sweet roasted spaghetti squash topped with blistered tomatoes, creamy chickpeas, and an avocado pesto. Ready in 40 minutes and requiring fewer than 10 ingredients this vegan, gluten-free, meal is loaded with plant-based power.

A plate of spaghetti squash topped with tomatoes, chickpeas and avocado pesto.

Get ready for another simple, delicious, vegan meal. If you’ve got prepared squash or pasta this dish is only going take you about 10 minutes. Yeah, you read that right. An amazingly satisfying and plant-based meal ready in a snap. Keep reading for why you’ll love this dish.

Why you’ll love it

Like most of my meals, let’s discuss for a second why you and your family are going to make this a regular on your dinner menu rotation.

  • Simple- Fewer than 10 ingredients, can be made in as little as 10 minutes, doesn’t get much easier than that
  • Quick- As noted above, as long as you have leftover squash (or pasta), this dish can be one the table in 10 minutes.
  • Satisfying- Full of vegetables, healthy fats, and plant-based protein this meal is well-rounded and sure to satisfy
  • Customizable- Don’t have (or like) spaghetti squash? Use your favorite pasta. Bulk up the vegetable power by including spinach, kale, or chard. Don’t want to make your own pesto? Use your favorite store-bought brand, or sub with your favorite hummus.

Spaghetti Squash

Begin by preparing the spaghetti squash. I have found (over many years) that the best way to prepare spaghetti squash is as follows…Preheat the oven to 450*F. I know that may seem high but trust me, it’s going to give you an amazing char on the flesh of the squash that is unbeatable.

Cut the squash in half length-wise and scoop out the seeds and pulp. Bonus: if you’re looking for something to do with the seeds check out my post on roasted seeds here. Place flesh side up on a parchment-lined baking sheet. Season with salt and pepper then flip the squash over so that the flesh is down. Bake the squash for 40 minutes if small, up to 60 minutes if large.

Once the squash is blacked on the outside and soft to the touch you’ll know it’s done. Remove the squash from the oven and allow to cool. Once cooled, flip it over and, using tongs, pull the flesh squash from the skin. It will be tender, stringy and deliciously sweet.

A lemon and fresh basil with a plate of spaghetti squash topped with tomatoes, chickpeas and avocado pesto in the background.

Tomato and Chickpea Stuffing

In a medium-sized skillet, heat a teaspoon of olive oil over medium-high heat. Once the oil is hot add the sliced leeks. Cook or about 2-3 minutes until soft. Next, add the halved cherry tomatoes. Allow them to cook for 2-3 minutes until they’re soft and have ruptured their juices. Finally, add the drained and rinsed chickpeas cooking for an additional 2-3 minutes until warm.

Avocado Pesto

To prepare the pesto add the fresh basil leaves, garlic, vegan parmesan, avocado, and lemon juice to a food processor. While the pesto is blending, drizzle in the olive oil until smooth and creamy.

To assemble the dish, plate the spaghetti squash (either whole and in the skin, or removed from the skin), top with tomato and chickpea mixture, and top with avocado pesto. If you so desire, top with more fresh basil and vegan parmesan. My favorite vegan parmesan is this recipe courtesy of Hannah Chia.

I certainly hope that you give this dish a try. Spaghetti squash with tomatoes and avocado pesto has become a favorite here with my family, and I know it will be with yours as well. Enjoy friends!

Avocado pesto in a food processor.

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Garlic- phytochemicals

Lemon- vitamin C, vitamin A, calcium, potassium

Tomatoes- vitamin C, potassium, polyphenols

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Spaghetti Squash with Tomatoes and Avocado Pesto

Sweet roasted spaghetti squash topped with blistered tomatoes, creamy chickpeas, and an avocado pesto. Ready in 40 minutes and requiring fewer than 10 ingredients this vegan, gluten-free, meal is loaded with plant-based power.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: avocado pesto, basil, chickpeas, easy, garbanzo beans, gluten-free, healthy, leeks, mini tomatoes, nut-free, quick, simple, spaghetti squash, sun-dried tomatoes, vegan, vegan parmesan, vegan pesto
Servings: 2 people
Author: Erin

Ingredients

  • 1 large spaghetti squashed, halved and de-seeded
  • salt and pepper, to taste
  • 1 tsp olive oil
  • 2 leeks, white only, sliced
  • 1 pint cherry or mini heirloom tomatoes, halved
  • 15 oz can chickpeas, drained and rinsed

Avocado Pesto

  • 1 large avocado, pitted and flesh removed
  • 3-4 tbsp lemon juice
  • ½ cup vegan parmesan
  • 2 cups fresh basil
  • 4 cloves garlic, minced
  • 2-4 tbsp olive oil (start with 2 and add more if needed to thin)

Instructions

Spaghetti Squash

  • Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle with pepper and salt and roast flesh side down for 40-60 minutes depending on size of the squash.

Tomato Filling

  • In a medium skillet, heat olive oil over medium-high heat. Once hot, add sliced leeks. Cook for 2-3 minutes until soft.
  • Add sliced tomatoes and cook for additional 2-3 minutes until soft.
  • Add rinsed and drained chickpeas and cook until warm, 2-3 minutes. Remove from heat and set aside.

Avocado Pesto

  • Add all ingredients in order to a food processor. Process until smooth.
  • To serve, place spaghetti squash half on a plate. Fill each squash half with half of the tomato filling and top with desired amount of avocado pesto. Additioanlly, top with sliced basil or vegan parmesan cheese.
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Anti-Inflammatory Vegan Chili

A satisfying, stick-to-your-ribs, anti-inflammatory vegan chili. Made from wholesome ingredients, this chili is not only vegan but gluten-free and has a simple oil-free option as well. Perfect for families, meal prepping, or those looking for simple Veganuary recipes.

Anti-inflammatory vegan chili on a spoon with a bowl of chili and piece of bread in the background.

I had some requests back in December from two of my followers regarding recipes they would like to see on the blog. One asked for chili and the other for anti-inflammatory meals. So I decided to challenge myself my combining the two. What I came up with was a hearty, satisfying, wholesome meal that is a crowd pleaser for everyone in the family. It makes a ton of chili so it’s perfect for meal prepping. Plus, it’s simple so it’s perfect for those of you trying out Veganuary. Nothing like a simple, warm-you-to-the-bone meal on a cold winter evening.

Why you’ll love it

Here are just a few of the reasons why you are going to love this anti-inflammatory vegan chili.

  • Simple. All you need is one pot, 10 ingredients and 30 minutes to make this meal.
  • Wholesome. Made from whole foods. No crazy, brand-name ingredients required.
  • Filling. Everyone wants a satisfying meal.
  • Comforting. Chili is one of the ultimate comfort foods.
  • Fresh. The addition of rosemary keeps this dish from feeling stale and bland.
Close up of anti-inflammatory vegan chili- quinoa, butternut squash, and kale.

Making the Walnut Ginger Crumble

To make the walnut ginger crumble, heat a small pan over medium-high heat. Once the pan is hot, add walnuts and lower the heat to medium. Toss the walnuts and watch closely to prevent burning. You’ll know the walnuts are done when they are fragrant but not burned. This should only take 3 or 4 minutes.

Place the walnuts in the bowl of a food processor. In the same pan, sauté the grated (or finely minced) ginger over medium low heat until fragrant, about 2-3 minutes. Remove the ginger from the heat and add to the walnuts in the food processor bowl. Pulse until the walnuts are coarsely chopped.

Making the Chili

In the same large skillet, heat your avocado oil in a large skillet over medium-high heat and toss in the sliced leeks and minced garlic. Allow them to sauté and soften a bit by cooking for 3-4 minutes, stirring occasionally to prevent sticking and burning. Add the cubed butternut squash, cooking for 5-8 minutes or until golden brown. Once golden, add the vegetable broth and minced fresh rosemary. Bring to a simmer and allow to cook for 15-20 minutes or until the squash is tender. Once the squash is cooked, add torn kale and stir to combine. Turn the heat off and allow the kale to wilt inside the chili. Finally, add the cooked and cooled quinoa. Stir to combine and served topped with walnut ginger crumble.

I hope that you enjoy this simple, wholesome meal throughout the remainder of the winter season. Be sure to keep it in mind once fall squash season rolls around again as well. And don’t forget to let me know what you think of this simple vegan meal down in the comments.

Enjoy friends!

Anti-inflammatory vegan chili in a cast iron skillet next to a piece of bread and a sprig of rosemary.

Ingredient Health Benefits

Garlic- phytochemicals

Ginger- antioxidants

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

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

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Anti-Inflammatory Vegan Chili

A satisfying, stick-to-your-ribs, anti-inflammatory vegan chili made from wholesome ingredients. Perfect for meal prepping and is a simple Veganuary recipe.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: anti-inflammatory, butternut squash, chili, easy, ginger, healthy, inflammation, kale, leeks, quick, quinoa, rosemary, simple, squash, vegan, vegan chili, walnuts, wholesome
Servings: 4 people
Author: Erin

Ingredients

Chili

  • 2 tsp avocado oil, divided
  • 2 leeks, sliced, white only
  • 3 cloves garlic, minced
  • 1 large butternut squash, peel and diced
  • 4 cups vegetable broth
  • 1 tsp fresh rosemary
  • 4 cups kale, chopped
  • cups quinoa, cookied and cooled

Walnut Ginger Crumble

  • ½ cup walnuts
  • 1 inch ginger, peeled and grated or finely minced

Instructions

Walnut Ginger Crumble

  • In a large skillet, heat 1 tsp avocado oil. Once hot add walnuts and ginger, lower heat to medium. Stir walnuts and ginger cooking for 3-4 minutes until fragrent. Watch closely to prevent burning. Remove for pan and set aside.

Anti-Inflammatory Chili

  • In the same skillet, heat remaining 1 tsp avocado oil over medium high heat. Add sliced leeks and minced garlic cooking for 3-4 minutes until tender.
  • Add cubed butternut squash and cook 5-8 minutes until browned.
  • Pour in vegetable broth and add minced rosemary. Bring to a simmer then lower to medium. Cook for 15-20 minutes or until the squash is tender. Add more broth if needed to keep the squash just covered.
  • Once squash is cooked, add chopped kale and simmer for additional 2-3 minutes until wilted. Turn off heat and add cooked and cooled quinoa. Stir to combine. Serve hot sprinkled with walnut ginger crumble.
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Vegan Eggnog Bites

Made from only 8 simple and wholesome ingredients, these Vegan Eggnog Bites (AKA Lumps of Coal) are the perfect personal-sized snack to lighten up your holiday season.

Pile of vegan eggnog bites on a white plate with white lights and a white cup of eggnog in the background.

If you’re looking for a festive snack or dessert that doesn’t require many ingredients or very much time and effort look no further than these vegan eggnog bites. They’re soft and smooth on the inside and, with an optional chocolate coating, crunchy and rich on the outside. Full of wholesome ingredients like chickpeas and cashews they are perfect for small hands. Or, with the optional addition of rum or bourbon, they’re perfect for adults as well.

Why you’ll love them

Incase you didn’t read the above paragraph, or perhaps you just need to hear it again to be convinced, here’s why you should make a batch of vegan eggnog bites:

  • Wholesome
  • Simple
  • Chocolate-y
  • Creamy
  • Smooth
  • Festive
  • Make-ahead
  • Kid-friendly version
A pile of vegan eggnog bites on a white plate surrounded by white lights, a cup of eggnog, cinnamon sticks, and a copy of A Christmas Carol.

Eggnog Bites

Desserts really don’t get much simpler than dumping a few simple ingredients into a food processor and letting the machine do the work for you. Even better, make this dessert ahead of your time for your holiday party without anyone knowing the difference.

In the bowl of a food processor, combine drained and rinsed chickpeas, cashew butter, maple syrup, vanilla extract, cinnamon, and vegan eggnog. You can also add rum or bourbon instead of eggnog if you are preparing this as an adult dessert. Once all the ingredients are safely inside your food processor, process them until they come together into a thick, sticky, hummus-like consistency.

Line a baking sheet with parchment paper. Using two spoons or a large cookie scoop, scoop out balls about 2-3 tablespoons in size. It’s ok if they’re not perfectly smooth, remember, they’re meant to look like lumps of coal.

Once all the eggnog dough has been scooped, rolled, and placed on the lined baking sheet, put them in the freezer for about 15 minutes until firm. While you’re waiting, begin making the chocolate coating.

Pile of vegan eggnog bites on a white plate with white lights and two white cups of eggnog in the background.

Chocolate Coating

To make the chocolate coating, begin with a microwaveable bowl and place chopped chocolate (or chocolate chips) inside along with 1 tablespoon full of vegan eggnog. Microwave the chocolate for 15-20 seconds. Remove the bowl and stir. Return the bowl the microwave and heat for another 15-20 seconds. Continue to heat and stir the chocolate until it’s completely melted watching closely to prevent burning.

Once the chocolate is melted and the eggnog dough is hardened dip the bites into the melted chocolate. Coat evenly and thoroughly then place back on the parchment paper. Once all the bites are covered place them back in the freezer for an additional 15-20 minutes or until hardened.

You can either store the bites in the freezer until 10 minutes before serving or put them in the refrigerator if you’ll be serving them soon. They’re also great at room temperature, but make sure you watch them so they don’t melt in your cozy warm home.

Enjoy friends!

Pile of vegan eggnog bites on a white plate beside a cup of eggnog, cinnamon sticks, and a copy of A Christmas Carol.

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)

Cinnamon-manganese, iron, calcium, and fiber

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Vegan Eggnog Bites

Prep Time10 mins
Freeze Time30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: Holiday, Vegan
Keyword: almond nog, eggnog, energy bites, holiday baking, kid-friendly, quick, simple, vegan, vegan eggnog
Author: Erin

Ingredients

Eggnog Filling

  • 1, 15oz can chickpeas, rinsed and drained
  • cup cashew butter
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp vegan eggnog (or rum or bourbon) optional

Dark Chocolate Coating

  • 4 oz vegan dark chocolate
  • 1 tbsp vegan eggnog

Instructions

Vegan Eggnog Bites

  • In the bowl of a food processor combine all the vegan eggnog bite ingredients. Process until well combined, stopping to scrape down the sides as needed.
  • Line a cookie sheet with parchment paper.
  • Scoop out 2 tbsp worth of dough and smooth into a ball. Place on the prepared cookie sheet. Continue until all the dough is used making about 12 eggnog bites.
  • Place in the freezer for 15-20 minutes to harden.

Dark chocolate coating

  • In a microwave safe bowl combine dark chocolate and eggnog. Microwave for 15-20 seconds and stir. Continue alternating between microwaving and stirring until the chocolate is melted and smooth. Watch chocolate carefully to prevent buring.
  • Remove eggnog bites from the freezer and dip into the dark chocolate coating. Place dipped bites back on the parchment paper and freeze for an additional 15-20 minutes or until the chocolate has hardened.
  • Remove from the freezer about 5 minutes before serving. Enjoy with a cold glass on vegan eggnog or a hot cup of coffee.
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Balsamic Vegetables with Artichoke Hummus

These balsamic vegetables with artichoke hummus are a perfect combination of flavors and textures. Served atop sweet potato toasts, the roasted vegetables are topped with artichoke hummus and almond ricotta cheese. Each require fewer than 10 wholesome and easily accessible ingredients.

Roasted balsamic vegetables on sweet potato toast topped with artichoke hummus and almond ricotta cheese with a red onion in the background.

This has been one of my most-liked recipes on Instagram so I figured I would officially give this meal a home here on my blog. It’s such a fun, unique dish and can easily be transformed into other wonderful dishes as well. Use the hummus as a dip served with raw vegetables, chips, crackers and the like. The marinated and roasted vegetables make an excellent topping on a pizza. Add it to your favorite pasta or even use it as a side with your favorite vegan protein.

Artichoke Hummus

northern beans

This hummus is so creamy and flavorful. It has become one of my all-time favorites. The secret to its creaminess is the use of northern beans instead of garbanzo beans. They are just as mild in flavor as garbanzo beans, so they won’t overpower the artichokes. But they are much softer so they blend up really well in this hummus.

artichoke hearts

Marinated artichokes are used in this recipe because they have much more flavor than canned or fresh artichokes. We also use some of the olive oil from the marinated artichokes to help thin the hummus during the final stages of blending.

Artichoke hummus with roasted balsamic vegetables on sweet potato toast in the background.

Artichoke Hummus

Creamy thanks to northern beans and flavorful from marinated artichoke hearts. Whip this hummus up in less than 10 minutes using fewer than 10 ingredients.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Vegan
Keyword: artichoke, easy, hummus, marinated artichokes, northern beans, quick, simple, snack, tahini, vegan
Servings: 2 cups
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 1 15oz, can northern beans, drained, rinsed
  • 8-10 marinated artichoke quarters plus more for pulsing in later
  • cup tahini
  • ½ lemon
  • 1 clove garlic, minced
  • 4-5 leaves fresh basil
  • ½ tsp cumin
  • ¼ tsp paprika
  • 1-2 tbsp marinated artichoke oil

Instructions

  • In the bowl of a food processor blend drained and rinsed northern beans, 8-10 marinated artichoke quarters, tahini, lemon juice, garlic, basil, cumin, and paprika. Process until smooth.
  • With the blade running (but the lid securely on), drizzle in the olive oil 1 tbsp at a time. Continue adding olive oil until thick and creamy, but not runny and oily.
  • Add 2-4 marinated artichoke quarters and pulse until just chopped. Serve drizzled with more olive oil and paprika.

Roasted Vegetables

portobellos

To start, begin by marinating some washed, thickly sliced portobello mushrooms. Grab a large, shallow dish and pour in enough balsamic vinegar to thinly coat the bottom, about 1/4 of a cup. Additionally, season with truffle salt and black pepper to taste. Gently toss the mushrooms in the balsamic vinegar then allow them to marinate for 1o minutes. After the mushrooms have marinated, heat a large skillet over medium-high heat and evenly place in the marinated mushrooms as well as any leftover balsamic vinegar. If needed, add more balsamic vinegar to keep the mushrooms from sticking. Allow mushrooms to cook for 2-3 minutes per side. There’s no need to stir them and when you do flip them do it gently so that they don’t break apart. Once cooked, place on a parchment-lined, rimmed baking sheet.

Red Bell peppers and onions

To complete the roasted vegetables, add diced or julienned red bell peppers and thinly sliced red onions to the prepared baking sheet along with the portobello mushrooms. You may add additional balsamic vinegar, truffle salt, and/or black pepper to taste if desired. Bake the vegetables at 400*F for 30-4o minutes stirring once half way. The vegetables are done when they are crispy and the mushrooms are tender.

Sweet Potato Toasts

To complete this dish you’ll need to prepare the sweet potato toasts. Begin by thoroughly scrubbing the sweet potatoes. I prefer to leave the skin on for added nutrients and fiber but feel free to remove it per your preference. Then slice the sweet potatoes length-wise, into 1/4 inch thick “toasts”. You can either coat them with avocado oil, salt, and pepper or leave them plain. Roast the sweet potatoes at 400*F for 10 minutes on each side. Remove them when they’re soft but not burned.

Assembly

To assemble the dish, begin by placing your roasted vegetables on top of your sweet potato toasts and top with a generous helping of artichoke hummus and a crumble of almond ricotta. This brand is my new favorite. In my opinion, the more hummus and ricotta, the better.

I certainly hope that you enjoy this meal as much as I do. It’s quickly become one of my favorite lunch options. Please share with me in the comments just how much you like this meal as well as the hummus.

Enjoy friends!

Ingredient Health Benefits

Artichokes- vitamin C, folate, fiber, magnesium, potassium, 7th highest food antioxidant-containing food (2004 USDA study)

Cumin- iron, essential oils

Bell peppers- vitamin C, beta carotene, B vitamins

Northern beans- rich in protein and fiber, potassium, folate, magnesium, manganese, molybdenum, thaimine

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

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Roasted Vegetables

These balsamic vegetables with artichoke hummus are a perfect combination of flavors and textures. Served atop sweet potato toasts, the roasted vegetables are topped with artichoke hummus and almond ricotta cheese. Each requires fewer than 10 wholesome and easily accessible ingredients.
Course: Main Course
Cuisine: Vegan
Keyword: almond ricotta, artichoke hummus, bell peppers, easy, hummus, mushrooms, portobello mushrooms, potatoes, red onions, ricotta cheese, roasted vegetables, simple, sweet potatoe toast, sweet potatoes, truffle salt, vegan, vegan ricotta, vegetables
Author: Erin

Ingredients

  • 2 large portobello mushrooms, washed, thickly sliced
  • 2 tbsp balsamic vinegar
  • truffle salt, to taste sub regular salt
  • black pepper, to taste
  • 2 large sweet potatoes, washed, sliced long-way
  • 2 red bell peppers, julienned
  • 2 red onions, thinly sliced

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • In a shallow baking dish or container, place balsamic vinegar, truffle salt, and black pepper. Stir to combine and place in sliced mushrooms. Toss gently to coat and allow to marinate for 10 minutes.
  • Place red bell peppers and red onions on lined baking sheet. Toss with 1-2 tbsp of balsamic vinegar and truffle salt and black pepper to taste.
  • Heat a large skillet over high heat. Place marinated mushrooms and liquid into pan and saute over medium-high heat. Cook for 2-3 minutes per side until mushrooms are browned.
  • Add sauteed mushrooms to peppers and onions. Bake for 15 minutes, gently toss, cook for addional 15 minutes until vegetables are roasted.
  • Keep oven at 400°F and line a rimmed baking sheet with parchment paper. Place sweet potato toasts on prepared baking sheet and bake for 10 minutes per side.
  • To assemble, place sweet potato toast on a plate and top with roasted vegetables, artichoke hummus, and vegan cheese of choice*.

Notes

*This is my new favorite vegan almond ricotta cheese.  It crumbles perfectly just like a soft goat cheese.  
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Gingerbread Granola

Have your gingerbread cookie for breakfast and eat it too with this vegan, gluten-free, 10-ingredient, gingerbread granola. Crunchy, chunky, sweet, spicy and ready in 30.

Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Why you’ll love it

A chunky, crunchy, sweet, and spicy delight this gingerbread granola is perfect for anyone who wants to enjoy a festive treat for breakfast. Or even as a snack.

  • Simple- Did I mention this granola is only 10 ingredients? Well it is. Did I also mention you only need 1 bowl to make it? Well, that’s all you need. It really doesn’t get much easier than that. And don’t worry, granola doesn’t really get much more delicious than this.
  • Chunky- I love a chunky granola! That crumbly, tiny, oat-dusty kind just isn’t for me. If this resinates with you, make this granola. You won’t be disappointed.
  • Spicy- A gingerbread cookie wouldn’t be complete without cinnamon, ginger, and cardamom. Thankfully, this granola too has all those spices. So it’s not so much spicy in intensity, but in flavor. Don’t worry, kids and those who prefer mild foods will still totally enjoy this gingerbread granola.
  • Gluten-free- Sometimes finding a good vegan cookie recipe can be difficult. So make this granola instead! As long as your rolled oats are gluten-free, this is a super simple way to enjoy gingerbread without compromising your dietary limitations.
Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Pecan Butter

Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!

All you need is 1 cup of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge). 

Making homemade nut butter

So here we go…Dump those lovely little raw pecans (or walnuts) into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:

  • Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
  • Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
  • Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there! 
  • Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!

After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and dump in the dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Just a side note: I wouldn’t recommend peanut butter for this recipe, it’ll be too strong and will overpower the gingerbread flavor we’re going for. Other than that…Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should. 

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn. 
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Gingerbread Granola

This really is a very simple granola recipe. You only need 1 bowl and 10 ingredients. Let’s get started! Preheat the oven to 325*F and line a rimmed baking sheet with parchment paper. In a large bowl combine the wet ingredients (coconut oil, pecan or walnut butter, maple syrup, molasses, and vanilla extract). Dump in the following ingredients in order: rolled oats, chopped pecans or walnuts, cinnamon, ginger, salt, and cardamom. Stir to combine and then firmly press into the prepared baking sheet. Bake the granola for 15-20 minutes checking to prevent burning. Once the granola is done, allow to cool before breaking into chunks.

Granola Custumization

If you’d like, throw in some chopped candied ginger or even dark chocolate chunks. I prefer the ginger although you may want to omit that and opt for chocolate if this is going to be something you’re serving kids. Although the ginger is coated in sugar it is still rather, well, ginger-y so it might not be the best option for people opposed to a true ginger flavor.

However you make it, it’s fantastic and has become my new favorite granola flavor this holiday season. Let me know what you think down in the comments section below. Happy granola-ing.

Enjoy friends!

Ingredient Health Benefits

Cardamom-essential oils, antioxidants

Cinnamon-manganese, iron, calcium, and fiber

Ginger-antioxidants

Oats-vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pecans- thaimine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

Walnuts- omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, vitamin E, polyphenols

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Gingerbread Granola

Have your gingerbread cookie for breakfast and eat it too with this vegan, 10-ingredient, gingerbread granola. Crunchy, chunky, sweet, spicy and ready in 30.
Prep Time10 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr
Course: Breakfast, Snack
Cuisine: Holiday, Vegan
Keyword: 1 bowl, candied ginger, coconut oil, easy, gingerbread, holiday baking, holiday recipes, molasses, pecans, quick, simple, walnuts
Servings: 3 cups
Author: Erin

Ingredients

Wet Ingredients

  • ¼ cup coconut oil, melted
  • ¼ cup pecan or walnut butter
  • ¼ cup maple syrup
  • ¼ cup blackstrap molasses
  • 1 tsp vanilla extract

Dry Ingredients

  • cups rolled oats
  • ½ cup pecans or walnuts, chopped
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp salt
  • ¼ tsp cardamom

Add-In

  • ¼-⅓ cup candied ginger, chopped (optional)

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.

Wet Ingredients

  • In a large bowl, combine coconut oil, pecan or walnut butter, maple syrup, blackstrap molasses, and vanilla extract.

Dry Ingredients

  • In the same bowl add rolled oats, chopped pecans or walnuts, cinnamon, ground ginger, salt, and cardamom. Stir well to combine.
  • Gently press granola onto parchment paper about ¼ inch thick making sure that there are no gaps in the granola.
  • Bake for 15-20 minutes watching to prevent burning. Remove from oven and allow to cool completly before breaking into chuncks. Add optional chopped candied ginger.
  • Store in an airtight container at room-temperature.
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