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.
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
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.
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!
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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!
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.
2-4tbspolive 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.
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.
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.
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.
8-10marinated artichoke quartersplus more for pulsing in later
⅓cuptahini
½lemon
1clovegarlic, minced
4-5leavesfresh basil
½tspcumin
¼tsppaprika
1-2tbspmarinated 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.
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.
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*.
A fun twist on two classic holiday favorites these vegan hot chocolate cookie cups are as delicious as they are adorable. They’re a buttery sweet sugar cookie with a hint of peppermint filled with chocolate ganache and topped with a vegan marshmallow.
Aside from being totally adorable these vegan hot chocolate cookie cups are packed full of holiday flavor and cheer. Made in less than an hour and from fewer than 15 ingredients they’re a cookie the whole family will enjoy creating. They are sure to be a hit at any cookie exchange and I bet Santa would love finding them on his cookie plate this Christmas Eve.
Why you’ll love them
These hot chocolate cookie cups have all of the qualities that you want in a holiday cookie. Here’s why you’re going to love them.
Sweet
Peppermint-y
Chocolate-y
Soft
Moist
Cute (duh, obviously the most important quality)
Peppermint Extract
You might be wondering a bit about the peppermint extract called for in this recipe. If you’re making these cookies on the fly or you cannot find peppermint extract it’s totally ok to omit it. You will still have a fantastic sugar cookie base for your hot chocolate mug.
That being said, I do highly recommend tracking down and using the peppermint extract in this recipe. It does not make the cookies spicy, but instead adds a subtle peppermint after-taste that I find delightful and refreshing. If you are still skeptical about this festive addition to your traditional sugar cookie I suggest meeting me half way and adding only 1/4 of a teaspoon to your cookies.
If however, you’re like me and really enjoy a good candy cane, add 1/2 a teaspoon. I would not however recommend adding any more than this because it could overpower the sugary, chocolate-y goodness that the rest of the cookie has to offer.
Peppermint Sugar Cookie
supplies
To make the base of this dessert, a peppermint sugar cookie, you’ll need either a mini or regular muffin tin and stand mixer or a large bowl and a hand mixer.
method
Begin by making a flax egg. Whisk 1 tbsp ground flaxseed and 2.5 tbsp of water together in a small bowl and let sit for about 10 minutes until it resembles a gel. In a large bowl, whisk your dry ingredients: flour, baking soda, and baking powder. Lastly, in the bowl of your stand mixer (or in a large glass bowl) cream together your softened, room-temperature vegan butter and the coconut sugar. Once the flax egg is ready, add it as well as the vanilla and peppermint extracts to the butter sugar mixture. Beat until just combined. Add the flour mixture 1/3 at a time beating only until combined. Place the dough in the refrigerator for about 10-15 minutes to firm up.
Forming the mugs
Once the cookie dough is firm begin my rolling a teaspoon-sized amount of peppermint sugar cookie dough into a ball and drop it into the mini muffin tin. There’s no need to spray the tin with cooking-spray, the cookies will come out easily. Once your mini muffin tin is full, use your finger make an indentation in the center of each ball and firmly press the dough up the side of each muffin bowl. Make sure that you do not press all the way through to dough to the bottom of the tin. You want the cookies to look like a bucket (which we will fill which a chocolate ganache after baking).
Bake the cookies at 350*F for 8 minutes and allow to cool in the mini muffin tin. If you do not have a mini muffin tin or wish to make these cookies larger, you may use a standard-sized muffin tin baking for an additional 5 minutes. Alternatively, you can forego the muffin tin and just make these a regular cookie. Place the rolled cookie dough on a non-stick cookie sheet, gently press the cookies down, and bake for 8-15 minutes depending on the size.
Filling the Cups
Chocolate Ganache
Once the cookie cups have cooled, it’s time to make the chocolate ganache. I promise, this sounds much more intense than it actually is. All you need is a glass bowl and a microwave. Place the vegan mini chocolate chips (I used Enjoy Life) and coconut oil into the bowl and microwave for 10-15 seconds. Remove the bowl and stir the contents. Continue doing this until the chocolate is completely melted and smooth.
Marshmallow & Candy Cane
Fill the peppermint sugar cups with the chocolate ganache and immediately top with a vegan mini vanilla marshmallow (I used Dandie’s) and a piece of candy cane. Allow the ganache to harden before serving.
And there you have it! The cutest, tastiest little holiday cookie you’ve ever seen. Be sure to let me know what you think of these cozy cookies down the comments below. And, as always, enjoy friends!
These vegan hot chocolate cookie mugs are a sweet sugar cookie with a hint of peppermint filled with chocolate ganache and topped with a vegan marshmallow and candy canes.
To create the flax egg, in a small bowl whisk together the flaxseed meal and 2½ tbsp water. Set aside for about 10 minutes to gel.
In a medium bowl whisk together flour, baking soda and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer) cream together the softened vegan butter and coconut sugar.
Add flax egg, vanilla extract, and peppermint extract (optional) to the butter sugar mixture and beat until just combined.
Add flour mixture to wet ingredients ⅓ at a time beating until just combined.
Place cookie dough in the refrigerator for 15 minutes to firm up. In the meantime, preheat the oven to 350°F. When dough is firm, remove from the refrigerator and begin forming suger cookie mugs.
Roll a tsp size amount of cookie dough into a ball and gently press into a mini muffin tin. Continue until the muffin tin is full then using your finger gently press a small "bowl" into the center of each cookie mug. Be sure that you do not press all the way through the dough to the bottom of the tin.
Bake for 8 minutes until edges just begin to brown. Remove from the oven and gently pop cookie mugs out of the tin. Allow to cool in the muffin tin.
Hot Chocolate Ganache
Place mini chocolate chips and coconut oil in a microwave safe bowl. Microwave in 10-15 seconds intervals stirring each time. Continue microwaving until the chocolate is melted.
Pour the chocolate into cooled peppermint sugar cookie cups.
Top with a piece of a candy cane and a mini marshmallow. Allow chocolate to cool and fimr up before serving.
This cauliflower and walnut crumb pasta is quick and simple to make. Vegan with a gluten-free option that doesn’t require the use of gluten-free breadcrumbs. Requiring only 10 ingredients and ready in 30 minutes this meal is perfect for a quick weeknight supper.
If you’re in need of a super quick and delicious weeknight meal grab a large skillet, get some water boiling and make this dinner tonight. All you need are 10 ingredients and about 30 minutes to prepare a family-friendly vegan and gluten-free supper.
Walnut Crumb
To create a crumb for coating the pasta and cauliflower I decided to use finely chopped walnuts and a blend of dried herbs. This adds and earthy flavor and crunchy texture to the pasta that cannot be matched by breadcrumbs. It also makes this crumb gluten-free!
Simply place the walnuts, herbs, and spices into a food processor and pulse until the mixture resembles…you guessed it…breadcrumbs. To a hot skillet, add olive oil and sauté the walnut crumbs until their fragrant. About 4-5 minutes. Watch closely to prevent burning. Once done, remove from heat and set aside for later.
Feel free to use this walnut crumb in place of breadcrumbs in other recipes. It would be delicious on top of a macaroni and cheese, lasagna, or used between the fillo dough layers on my Vegan Spanakopita.
Cauliflower Pasta
To prepare the cauliflower pasta, begin by bringing a large pot of water to a boil. While the water is boiling, break up lasagna noodles into strips. Alternatively, use linguini noodles or any other long thin pasta shape. Be sure that your pasta is gluten-free in necessary. Cook pasta according to package directions.
While the water is boiling, heat olive oil over a large skillet. Once hot, add onions and garlic to the pan and sauté until translucent, about 3-4 minutes. Next, add cauliflower florets and optional red chili flakes. Allow the cauliflower to brown a bit for 4-5 minutes. Once the cauliflower has a nice golden color add 3/4 cup of water. The cauliflower should be allowed to steam for 10-15 minutes. If after 15 minutes the cauliflower is still hard, continue adding water a few tbsp at a time. When the cauliflower is tender, remove from heat.
When the pasta is done, drain and place in the skillet with the cooked cauliflower. Top with walnut crumb mixture and toss to combine. Sprinkle with chopped fresh parsley.
And that’s it! Quick and easy! This cauliflower and walnut crumb pasta is a simple recipe that is sure to become your family’s go-to weeknight dinner. So grab a fork and enjoy friends!
8lasagna noodles, broken into stripsor pasta of choice
parsley for garnish
Instructions
Walnut Crumb
Place walnuts, herbs, and spices into a food processor and pulse until mixture resembles bread crumbs.
Add olive oil to a hot skillet and saute walnut crumb for 4-5 minutes until fragrant. Remove from heat and set aside for later.
Cauliflower Pasta
Prepare pasta according to package directions.
While the pasta cooks, in a large skillet, heat olive oil over medium-high heat. Once hot add onion and garlic and cook until onions are translucent. About 3-4 minutes.
Add cauliflower and chili pepper flakes to pan and saute for 4-5 minutes until slightly browned. Add ¾ cup water to the pan and allow to steam the cauliflower about 10-15 minutes. If the cauliflower is still hard, continue adding water ¼ cup at a time until the cauliflower is tender.
Add chopped walnuts and cooked pasta. Toss to coat. Serve warm and top with chopped parsley.
A vegan pumpkin pie topped with a cranberry pecan streusel. With a hit of orange and vanilla, a dash of pumpkin pie spice, and lightly sweetened with maple syrup this vegan pumpkin pie is ready for the oven in less than 10 minutes. A touch of elegance is added to this classic Thanksgiving dessert by including seasonal favorites: cranberries and pecans.
Get ready for your house to smell like a small slice of autumn heaven. Or rather, a large pumpkin pie. Made with fewer than 15 ingredients this dessert is going to be a show-stopper at Thanksgiving dessert.
Vegan Pumpkin Pie
Now, I don’t know about you but I love making a dessert in my blender. Ok, I love any excuse to bust out my Vitamix. But a pumpkin pie?!? Yes, please! Simply toss in all the pumpkin pie ingredients and blend. Stop periodically to scape down the sides but it really shouldn’t take more than a few seconds to be ready for pouring into the pie crust. Don’t worry, if you don’t have a blender you can still totally make this with a large bowl and a whisk. You’ll still get an awesomely delicious pumpkin pie.
Once everything is incorporated, bake your pie for about 35 minutes at 350*F until it’s just a bit jiggly in the middle. At this point, remove the pie from the oven and top with your cranberry pecan streusel.
Cranberry Pecan Streusel
To make said cranberry pecan streusel topping grab your food processor. Pulse the cold, cubed vegan butter, brown sugar, flour, and salt until just combined and crumbly. Stir in the chopped cranberries and pecans. Gently and evenly sprinkle the streusel on top to the partially baked pie.
Continue cooking the pie for an additional 20-25 minutes. The pie is done when the crust is golden brown and the streusel is golden and bubbling. Remove the pie from the oven and allow to cool on a wire rack. Serve your vegan pumpkin pie with cranberry pecan streusel warm or at room temperature. You could top it with vegan whipped cream but I think the streusel crumb is beautiful and tasty enough on it’s own. Store leftovers loosely covered with plastic wrap in the refrigerator.
Ingredient Health Benefits
Cranberries- rich in fiber; excellent source of vitamin C, phytonutrients
A vegan pumpkin pie topped with a cranberry pecan streusel. With a hit of orange and vanilla, a dash of pumpkin pie spice, and lightly sweetened with maple syrup this vegan pumpkin pie is ready for the oven in less than 10 minutes. A touch of elegance is added to this classic Thanksgiving dessert by including seasonal favorites: cranberries and pecans.
Prep Time10mins
Cook Time1hr
Pie Crust Chill Time30mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: cranberry, holiday baking, holiday dessert, holiday recipes, pecans, pumpkin pie spice, streusel, thanksgiving dessert, vegan, vegan dessert, vegan pie crust, vegan pumpkin pie
Servings: 8slices
Author: Erin
Equipment
Food Processor
Blender (optional)
Ingredients
Vegan Pie Crust
1cupall-purpose flour
½tspsalt
6tbspcold vegan butter
6-8tbspcold water
Pumpkin Pie
2½cupspumpkin pureenot pumpkin pie filling
⅓cupunsweetened almond milk
¼cupbrown sugar
¼cupmaple syrup
2½tbsparroowroot powder
1¾tsppumpkin pie spice
1tsporange zest
½tspvanilla extract
¼tspsea salt
Cranberry Pecan Streusel Topping
¼-½cupbrown sugar, packed
2tbspcold vegan butter
4tspflour
¼tspsalt
4ozfresh cranberries, chopped
⅔cuppecans, chopped
Instructions
Vegan Pie Crust
In a large bowl, mix flour and salt together with a wooden spoon. Using a pastry cutter or 2 butter knives cut in 6 tbsp cold, cubed vegan butter. Continue cutting in the butter until the mixture resembles wet crumbly sand.
Add ice cold water 1 tbsp at a time until the mixture just comes together when stirred with a wooden spoon. You don't want the mixture overly wet and sticky. It should be just moist enough to hold together. If necessary, knead a few times with your hands to get it to come together.
Put the dough in the refrigerator to keep cold while you work on the pie filling and the streusel topping. Do not leave the dough uncovered in the refrigerator longer than 1 hour or it will dry out. If you need to store it longer wrap it tightly in plastic wrap.
When ready to use, roll the dough out on a floured surface. The dough should be about 10-11 inches in diameter.
Place pie crust in a 9 inch pie dish and gently press into the bottom of the pan and up the sides. Scallop the edges if desired.
Pumpkin Pie
Preheat oven to 350°F. If using your own vegan pie crust, prepare a 9 inch pie dish by gently pressing the dough into the bottom and up the sides of the pan.
In a large bowl, combine all ingredients and whisk until combined. The mixture will be slightly thick. That's what you are looking for. Resist the urge to thin it.
Pour pumpkin pie mixture into prepared pie crust.
Place in the oven and bake for 35 minutes. Prepare the cranberry pecan streusel.
Cranberry Pecan Streusel
Add vegan butter, brown sugar, all-purpose flour, and salt into a food processor and pulse until combined. The mixture should resemble course, wet sand.
Stir in chopped cranberries and pecans.
Remove pie from the oven and place streusel mixture on top. Be sure to cover the pie evenly and completely.
Bake pie for additional 20-25 minutes until the streusel is golden and bubbling.
Cool on a wire rack. Serve warm or at room temperature. Cover with plastic wrap and store in the refrigerator.
This vegan bacon buttered corn is only 5 ingredients and is ready in 15 minutes. A quick, simple side dish that’s perfect for the hectic holiday season.
I’ll admit. This is a dish I’ve been making for years. Even before my vegan days. And it’s become a family favorite at the holidays. So now that my family is vegan, I decided that I had to turn this into a vegan dish as well. An insanely simple side, this dish requires only 5 ingredients and can be thrown together only 15 minutes before everyone sits down for the big Thanksgiving dinner. It’s salty, crunchy, rich, and familiar. The perfect accompaniment the whole family can enjoy.
Vegan Coconut bacon
Before we dive into the corn, let’s take a second to make the coconut bacon. Now, you can use any vegan bacon your prefer just as long as it crumbles well. That being said, I also wanted to include a coconut bacon recipe in this post, just in case you don’t already have a vegan go-to bacon.
Now, this coconut bacon is just about as easy to make as the vegan bacon buttered corn. Simply line a rimmed baking sheet with parchment paper and preheat your oven to 325*F. In a medium-sized bowl combine coconut aminos, olive, oil, maple syrup, liquid smoke and paprika. Once combined add unsweetened coconut chips and gently stir to coat. Spread the coconut over the parchment paper in an even layer and bake for 15 minutes stirring every 5 to prevent burning. Allow the “bacon” to cool completely before crumbling or storing for later use.
Vegan bacon that crumbles just like the real thing. Crispy, smokey, and sweet this coconut bacon will add texture and flavor to salads, pastas, and roasted vegetable sides.
Prep Time5mins
Cook Time15mins
Resting Time1hr
Total Time1hr20mins
Course: Snack
Cuisine: Vegan
Keyword: bacon, coconut, vegan bacon
Servings: 1cups
Author: Erin
Ingredients
1cupscoconut
1tbspcoconut aminos
½tbspolive oil
½tspmaple syrup
¼tspliquid smoke
¼tsppaprika
Instructions
Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
Combine coconut aminos, olive oil, maple syrup, liquid smoke, and paprika. Gently toss coconut in mixture ensuring that all coconut flakes are coated.
Pour onto prepared baking sheet in an even layer. Bake for 15 minutes stirring every 5. Watch closely to prevent burning.
When crispy but not browned, remove and allow to cool completely before crumbling.
Bacon Buttered Corn
Once you’ve prepared the “bacon” it’s time to assemble the buttered corn. In a large skillet melt the vegan butter over medium heat. Once melted add the frozen corn. There’s no need to thaw it beforehand. Stir the corn to coat with vegan butter and allow to cook over medium heat for 5-10 minutes. Add more butter if you feel that the corn is looking too dry or if you just prefer really buttery corn. Once the kernels are thawed and warmed through remove from the heat and add the paprika, chopped chives, and crumbled “bacon”. Serve warm and enjoy the time you’ve saved in the kitchen by savoring the company of your holiday guests.
Enjoy friends!
Ingredient Health Benefits
Corn- fiber, B1, folate, vitamin C, pantothenic acid, phyochemicals have heart health and cancer-fighting properties
This vegan bacon buttered corn is only 5 ingredients and is ready in 15 minutes. A quick, simple side dish that's perfect for the hectic holiday season.
10 ingredients and vegan, my mom’s old fashioned stuffing is perfect for the upcoming holiday season. Start to finish, this side requires less than 60 minutes to prepare. Grab a fork, and dig in to this family-favorite dish.
I wish I could take credit for this recipe. But alas…I cannot. My mom has been preparing this stuffing recipe for almost 40 years. It’s not Thanksgiving without this delicious side sitting on our dining room table. It has traveled through our family and now it’s one of my husband’s favorite foods. Although I have adapted it here to be vegan, and to include a few of my favorite seasonal add-ins, I hope that you all find my mom’s old fashioned stuffing to be just as amazing as our family does.
Old Fashioned Stuffing
Soft yet crunchy. Salty and sweet. Tasty and, well…delicious! This old fashioned stuffing is made with only 10 ingredients and requires about 1 hour of time to prepare. Not bad for the Thanksgiving side. It’s so simple and completely customizable (see Add Ins below). And let me just say that, yes, I am aware that we use 1 CUP of vegan butter in this recipe. I know. It’s a lot. But this is a side dish. And it’s meant to be eaten on a day of celebration. So don’t panic. It’s ok. We can use a cup of vegan butter and still live. I promise. Good, now that we’ve gotten that out of the way…
The bread
Begin by using your favorite loaf of rustic bread. I’m a huge sourdough fan so that’s what I chose to use. If the crust of your bread is rather crunchy you can remove it just to make sure that the top of your stuffing doesn’t become too hard when cooked. Once that’s taken care of, cut your loaf into large cubes. You’ll need about 9 cups of cubed bread which is about 1, 14oz loaf.
The Celery and Onions
Now, let me just say that for some reason, my mom does not like large pieces of celery or onion in her stuffing. She’s a big texture person so perhaps that’s why she always pulverizes them in the food processor for this recipe. To be honest, I prefer the onions and celery this way. Maybe it’s because I’m my mother’s daughter. Or maybe it’s because that’s just the nostalgia of the dish for me. Either way, give it a try. Place your celery in the food processor and pulse until VERY FINELY chopped. Do the same with the onion. If this doesn’t sound appealing to you, feel free to finely chop the celery and onion yourself. You do you.
Combining
In a large skillet, melt 1 cup (remember, you’ll be ok) of vegan butter. Once melted, add in the celery and onion. Allow to cook for 2-3 minutes until soft. If your celery and onion pieces are larger, they may need to cook for 4-5 minutes. Just cook them until they’re tender. Once cooked, turn off the heat and add sage, thyme, truffle salt, pepper and 3 cups of cubed bread. Toss to coat. This bread will become very soggy rather quickly. Don’t worry, this is what we’re going for. At this point add in the other 6 cups of cubed bread as well as any add ins.
Add Ins
This is where my recipe really deviates from my mom’s. I decided to add in some fresh cranberries as well as chopped walnuts. You can either leave these things out completely or replace them with other seasonal favorites such as: chestnuts, pecans, pomegranate arils, cooked vegan sausage, or sliced apples.
Bake it
Once you’ve added (or not) any extras it’s time to bake the stuffing. Grease an 8×8 inch dish with vegan butter and dump in the stuffing. Cover with aluminum foil (or a rimmed baking sheet) and bake at 325*F for 30 minutes. Then remove the foil and bake uncovered for an additional 15 minutes until the top is crispy. Serve and prepare for this to become a new family holiday classic.
I would like to end this post by saying “Thank you” to my mom. Not just for sharing this recipe but for instilling in me, at a young age, a love of cooking. She taught me the joy of bring family and friends together over meals. Holidays have always held a special place in my heart because I can remember, even a child, assisting in the kitchen. From this stuffing dish at Thanksgiving, to cookies on Christmas Eve, the holidays, for me, are marked by meals. So thank you Mom, for instilling in me at such a young age the true meaning of holidays: spending time with the people you love. Sharing laughs, love, and, of course, food.
Enjoy friends.
Ingredient Health Benefits
Celery- vitamin A, vitamin C, B vitamins, calcium, iron, magnesium, phosphorus, potassium
Cranberries- rich in fiber; excellent source of vitamin C, phytonutrients
A 10 ingredient, vegan, old fashioned stuffing that is perfect for the upcoming holiday season. Start to finish, this side requires less than 60 minutes. Grab a fork, and dig in to this family-favorite dish.
Vegan, with gluten-free options, this walnut spanakopita has a crispy crust and a creamy filling. Traditionally filled with pine nuts, this Greek dish has a new twist with the addition of walnuts. Filled with spinach, herbs and vegan feta cheese sandwiched between layers of crispy fillo dough and breadcrumbs it’s sure to be a crowd pleaser on a busy weeknight.
Spinach Filling
This vegan walnut and spinach spanakopita filling is beyond simple to make! But don’t let the ease of making it fool you. It’s packed with flavor, texture, and satisfaction. Creamy vegan feta, crunchy walnuts, and a blend of sautéed spinach and fresh herbs create a wonderfully simple and delicious meal. All you have to do is sauté scallions, shallots, and spinach. Mix with vegan feta cheese (I love this recipe), fresh herbs, and chopped walnuts and you’re ready to assemble the spanakopita.
Fillo Dough Tips
Before we start layering the fillo dough, just a few tips…
Make sure that your fillo dough has completely thawed before use. If the dough is the slightest bit frozen, it will crack and ruin all the layers making it un-usable.
Grab two large, thin dish towels and get them wet. Wring out the excess water and lay one down on your kitchen counter. Gently place your fillo dough on the moist towel and quickly cover with the other moist dish towel.
Whenever you remove the top dish towel to grab a layer of fillo dough, replace the towel as quickly as possible making sure that the edges and corners of the fillo dough are covered.
In case you haven’t noticed, the trick to working with fillo dough is keeping it moist and cool.
Spanakopita Assembly
All you need to assemble this walnut spanakopita are 3 simple ingredients: olive oil, Italian breadcrumbs, and fillo dough. Although these ingredients are few, they are all going to be layered together to create the ultimate crispy, crunchy, and salty crust. Be prepared to put in a little bit of work here but trust me, it’s going to be so worth it!
First Layer of spanakopita
Now that you have your filling made and the fillo dough is ready to use, let’s begin layering the fillo dough. It really is very easy. The most time-consuming part is the number of layers required to create that flaky crust. Begin by placing a layer of fillo dough in the bottom of your prepared baking dish. Gently brush a thin layer of olive oil over the fillo dough then sprinkle with breadcrumbs. Lay another fillo dough on top of the breadcrumb coating and gently brush with more olive oil. Sprinkle more breadcrumbs over the olive oil. Continue this pattern of fillo dough, olive oil, and breadcrumbs until you have used half of your fillo dough. End with a layer of fillo dough.
Second layer of spanakopita
Evenly and gently spread the spinach, walnut, cheese mixture directly onto the fillo dough.
Third Layer of spanakopita
Then continue layer the rest of your fillo dough as before: fillo dough, olive oil, breadcrumbs. Finish with a single layer of fillo dough and generously brush with olive oil. Sprinkle the top of your spanakopita with sea salt and bake at 400*F for 20 minutes watching close to prevent burning. You will know the spanakopita is finished when the fillo dough is golden brown and flakey.
And that’s it! You’ve done it! You’ve successfully used fillo dough to make this incredibly delicious spinach-filled Greek dish. Remember to follow this fillo dough tips whenever using fillo dough. And now that you know how to use fillo dough the sky’s the limit! It’s uses go well beyond just spanakopita and baklava. Use it instead of a crust on top of your next pot pie. Cut it into thick strips, fill it with any sweet or savory mixture, and fold it into neat little triangles before baking.
I cannot wait to hear what you think of this vegan walnut spanakopita!
Vegan, with gluten-free options, this walnut spanakopita has a crispy crust and a creamy filling. Spinach, herbs and vegan feta cheese are sandwiched between layers of crispy fillo dough and breadcrumbs.
In a large skillet, heat a tbsp olive oil over medium-high heat. Saute scallions and shallots for 3-4 minutes until soft. Add spinach and cook until wilted, about 5 minutes. Remove from heat and allow to cool slightly.
In a large bowl, combine shallot and spinach mixture with choped walnuts, vegan feta, and fresh herbs. Set aside and begin working with fillo dough.
Fillo Dough
Preheat oven to 400°F. Brush the sides and bottom of an 8×8 inch baking dish with olive oil.
Cut fillo dough to size and place a single layer of fill dough in the bottom of the 8×8 inch dish. Lightly brush fillo dough with olive oil and sprinkle with bread crumbs. Repeat this for a total of 10-12 times.
Evenly and delicately spread spinach filling on the top layer of fillo dough.
Layer fillo dough, olive oil, and breadcrumbs for additional 10-12 layers. One the final top layer of fillo dough, brush generously with olive oil and sea salt to taste.
Bake for 20 minutes watching to prevent burning. Allow to cool for 20-30 minutes before cutting and serving.
