This vegan sweet potato casserole is a fabulous addition to any Thanksgiving spread. It is easy to make with just 8 vegan, gluten-free ingredients, and will delight your entire table of guests, despite their dietary preferences.Continue reading “Vegan Sweet Potato Casserole”
This rich and creamy vegan butternut squash corn soup is the perfect cozy recipe for fall. It will instantly become one of your staple recipes because is easy to make and uses familiar ingredients like frozen corn, fresh butternut squash, and hearty white beans. This combination results in a melt in your mouth texture that will nourish your body and warm you up on a chilly day.Continue reading “Butternut Squash Corn Soup”
Straight out of my book, The Clean Vegan Cookbook, comes this delicious recipe for Dark Chocolate Coconut Macaroons. The 60 recipes in my cookbook are all totally exclusive, and won’t be released until January 10th, 2023, but I’m letting you in on these early. You’re definitely going to want to make them for the holidays. I have made these for friends, family and colleagues and they are loved far and wide.Continue reading “Dark Chocolate Coconut Macaroons”
Summer may be over, but it’s never too late to make this easy vegan roasted tomato soup. My simple slow-roasted technique concentrates and deepens the flavor of your tomatoes, making this the best tomato soup recipe for any time of year (even if it’s not peak tomato season). The end result is a cozy and crave-worthy tomato basil soup that is full of rich, sweet and savory umami flavor, and it only takes 10 ingredients to make!
How can I make my tomato soup recipe taste better?
Most importantly, roast your tomatoes, specifically slow-roast. This technique is a must for me when making fresh tomato soup. It cooks the tomatoes at a lower temperature for a longer time, and therefor concentrates the flavor of the tomatoes bringing out a deep, vibrant richness and peak levels of umami. If you’re not familiar with the term umami, it means “essence of deliciousness” in Japanese, and this soup is just that. Umami flavors are often described as brothy, meaty, or savory, and they tend to make you salivate. For example, sun-dried tomatoes, sautéed mushrooms, soy sauce and many meat-based recipes. Even though this creamy roasted tomato soup is totally vegan, it packs the umami flavor that meat-eaters crave.
How to make vegan roasted tomato soup
Once your tomatoes, garlic, and onion are roasted, the rest of the recipe is a breeze! After roasting, you simply add to a blender and puree with the following ingredients:
What can I serve with tomato soup?
Call me classic, but the absolute best pairing for tomato soup is a hot and toasty grilled cheese – a gluten-free vegan grilled cheese that is. The bread and cheese are the perfect carriers for dunking into the flavorful soup, and it turns this light but cozy soup into a full meal. Whether or not I’m serving with grilled cheese, some of my favorite tomato basil soup toppings I love to add are:
If you tried this soup, let me know what you think by leaving a rating and comment below! Additionally, if you loved this recipe, be sure to check out my other vegan soup recipes:
- 5 lbs ripe roma tomatoes (about 15-20 tomatoes)
- 1 large red onion, peeled and quartered
- 1 bulb garlic, top 1/4 of bulb sliced off to expose the the cloves
- 1 tbsp avocado oil
- generous amount of salt and pepper
- 1 tbsp coconut sugar (optional, for added caramelization)
- 1-2 cups water or vegetable broth (adjust for desired thickness)
- 1 handful fresh basil leaves
- 2 tbsp balsamic vinegar
- 1/3 cup canned coconut cream or cashew cream
- 1/4 cup nutritional yeast
- 1 tbsp white miso paste (optional, for added cheesy taste)
- 1/2 cup plain, unsweetened vegan greek yogurt, for serving
- Preheat your oven to 275 degrees and line a large metal baking sheet with foil.
- Place the tomatoes, onion and full garlic bulb on the foil-lined pan and drizzle with avocado oil. Sprinkle with a generous amount of salt and pepper and coconut sugar. Use your hands to coat the ingredients with the oil and seasonings and arrange the tomatoes cut-side up. Transfer to your pre-heated oven and set a timer for 3 hours.
- After 3 hours have passed, check your tomatoes. They should be darker in color, and beginning to shrivel a bit with a very juicy texture in the middle. Oven times may vary, so you may need to roast for an additional 30-45 minutes.
- Remove the baking sheet from the oven and let cool for 5 minutes. Once it is comfortable to touch, turn the garlic bulb upside down and squeeze out all of the tender, roasted-garlic goodness directly into a high-speed blender. Loosen the edges of the foil, and carefully pour the roasted tomatoes and onions into the blender as well.
- Add the remaining ingredients, and blend on high until smooth and creamy, adding additional salt and pepper if desired.
- Serve hot, topped with additional fresh basil and a dollop of plain, unsweetened vegan greek yogurt.
Caribbean red beans and rice is a popular dish far and wide, and for good reason! Not only is it bursting with flavor, it is also affordable, nutrient-rich and a great source of complete plant protein. It is also naturally gluten free and vegan and very easy to make!
Traditionally, this recipe would be made with dry beans, but I’ve created this super fast, super easy, no-pressure-cooker-needed version to make this recipe super accessible to everyone!
Is Caribbean Red Beans & Rice healthy?
Heck yes! Beans and rice are a match made in heaven – a SUPER meal. It is incredibly nutritious as it packs 12g of complete plant protein in every serving, is rich with vitamins and minerals, and high in fiber which helps improve digestion. Couple it with some massaged kale and you are giving your body all the nutrients it needs!
Plus, one of my favorite simple tips to look and feel your absolute best is to fill half of your plate with fresh greens. This can be any green you love: massaged kale, shredded iceberg, chopped romaine, spring greens, arugula, and more! Why is this such a great tip?
- Greens are extremely filling but have a low caloric density
- They add a delicious brightness and contrast in texture
- They lighten up any meal by cutting your carbs in half
- They improve digestion and reduce bloating
- They are incredibly nutrient-rich and full of antioxidants
This technique of filling half your plate with greens can be done with just about any recipe, but for more ideas check out my Creamy Lentil Curry with Roasted Butternut Squash or this Green Goddess Bowl. I also love coupling fresh greens with pasta in the same bowl – so delicious! If you make this recipe I would love to hear what you think in the comments below!
- 1 tsp olive oil, vegetable broth, or water for cooking
- 2 cloves garlic, minced
- 2" piece fresh ginger, minced
- 1 tsp cumin seed
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1 cup white rice
- 1 3/4 cup water
- 2 limes, zested and juiced
- 2 small carrots, finely shredded
- 1 medium english cucumber, finely chopped
- 1/4 cup unsweetened shredded coconut
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/2 cup cilantro leaves, chopped
Caribbean Red Beans
- 14 oz canned red kidney beans
- 1 tsp jerk seasoning
- 1 tsp coconut aminos or gluten free soy sauce
- 1 bunch lacinato kale, stems removed, finely chopped
- 1 lemon, juiced
- 1 tsp cold pressed olive oil
- Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, add the beans to a small saucepan with jerk seasoning and aminos. Bring to a gentle simmer and cook for 4-5 minutes until heated through.
- Prepare your kale by adding it to a large mixing bowl and drizzling with lemon juice and olive oil. Use your hands to massage the kale for 15-30 seconds until tender. Divide between 4 serving bowls.
- Once the rice is ready, stir in the carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes until heated through and carrots have softened.
- Top kale with rice and beans. Garnish with additional cilantro and hot sauce if desired.
It’s fall y’all, and these cinnamon apple crumble bars are the PERFECT way to kick off this cozy and delicious season. This recipe is easy to make and is totally gluten-free, vegan and refined sugar-free.
The cinnamon spice and tender apples fully embody all that is fall, and will fill your home with the most pleasant, warm aroma. I love to enjoy these bars chilled right out of the fridge alongside a hot cup of coffee, and my husband loves them reheated with a scoop of creamy vanilla oat milk ice cream. That’s right – these bars are healthy enough to be breakfast or an afternoon treat, but delicious enough to be the most satisfying dessert.
What do I need to make these Apple Crumble Bars?
These delicious bars come together with just one sauce pan, one metal making pan, and a few plant-based ingredients. To get started, you will need:
- Vegan Butter: Make sure to use sticks, not the spreadable kind.
- Coconut Sugar: Any granulate sugar will work, but I love using this unrefined option.
- Maple Syrup: Look for a high-quality, grade A pure maple syrup
- Vanilla Extract
- Flour: 1:1 Gluten Free All purpose is used in the recipe below, but regular all purpose or oat flour would also work.
- Gluten Free Old Fashioned or Rolled Oats: Not quick or instant oats 🙂
- Apples: Honey Crisp apples are delicious in this recipe, but pink lady or gala would work great too.
- Lemon Juice
- Arrowroot Powder: Cornstarch or tapioca flour would also work in this recipe.
Can I make other crumble bar flavors with the same recipe?
YES! This is my staple crumble bar recipe and the cinnamon apple layer can be replaced with any fruit filling of your choice. I love to use a high-quality raspberry jam, or make a filling from scratch with blueberries, peaches, or blackberries.
- 1 Medium Saucepan
- 1 9" x 13" metal baking pan
- 1 large mixing bowl
- 1 cup vegan butter, melted
- 3/4 cup coconut sugar, divided
- 3/4 cup grade A maple syrup
- 1 tbsp vanilla extract
- 2 1/4 cups 1:1 gluten free all purpose flour
- 1 1/2 cups gluten free rolled oats
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup chopped pecans
- 4 apples, peeled, cored, and chopped
- 1 tbsp vegan butter
- 1/3 cup coconut sugar
- 1 tsp lemon juice
- 1 tsp cinnamon
- pinch of salt
- 2 tsp arrowroot powder mixed with 2 tsp water
- Preheat oven to 350 and lightly spray a 9" x 13" metal baking pan with oil.
- Add the butter, coconut sugar, maple syrup, and vanilla extract to a large mixing bowl and use a fork or hand mixer to combine. Especially with the melted butter, this is totally a recipe you can mix by hand, but feel free to use an electric mixer if you feel so inclined!
- Add in the flour, oats, cinnamon and salt. Use your fork to mix and combine. If the dough is too wet, add additional flour 1 tbsp at a time. It should hold together but be a bit crumbly.
- Set aside 1 1/2 cups of dough. Press remaining dough into the bottom of your prepared baking dish. Use freshly washed hands or a rubber spatula to smooth into an even layer. Transfer to the preheated oven and bake for 10 minutes.
- While the crust is baking, add the apples, butter, sugar, lemon juice, cinnamon and salt to a medium saucepan over medium low heat. Stirring frequently, cook for 5-10 minutes until apples are tender and juicy. Create a slurry by mixing the arrowroot powder with water and slowly stirring into the apple mixture until it has thickened.
- Remove the crust from the oven and pour the cinnamon apples on top, using a rubber spatula to spread into an even layer. Use your hands to crumble the remaining dough on top of the apples, and sprinkle with pecans. Return to the oven and bake for 18-20 more minutes until the top is lightly golden.
- Let cool for at least 10 minutes before slicing. These bars can be enjoyed warm or cool. Store in an air-tight container in the fridge for up to 7 days.
I am absolutely thrilled to announce that my very first cookbook, The Clean Vegan Cookbook, is coming out January 10th, 2023 and is now available for pre-order! This book is a must-have plant-based cookbook for your kitchen – a collection of 60 of my most favorite healthy and delicious plant-based recipes. I have spent the past year testing and developing these BRAND new recipes and writing this book with Page Street Publishing of Macmillan, and I cannot wait for you to try them. I am a firm believer that food should be fun, and this book is just that. Joyful recipes that are sure to have you smiling ear to ear with tastiness in every bite.
The Clean Vegan Cookbook
I have designed this book to answer all of the questions I wish I had answers to when I first went vegan. It will help you simplify clean vegan eating and find meals you enjoy no matter what type of cuisine you are craving. My hope is for you to find joy and pleasure in realizing that clean and healthy vegan eating should never feel restrictive or limited, but instead crave-worthy and satisfying.
This book is organized by meal type to make your meal planning for the week easier than ever, so that you can quickly find a delicious recipe for a balanced breakfast, a nourishing main, a superfood soup, a glowing bowl of greens or a sinless sweet and healthy treat. Each recipe will have you exclaiming, “Wait, that’s vegan and healthy?” (Trust me – my husband Clinton says it all the time!) I hope that with every bite of these recipes, you and your loved ones will experience that excitement while also feeling the benefits of these clean vegan recipes.
The Clean Vegan Cookbook also provides a complete guide to plant-based eating covering all of the essentials that you need to have a diverse and well-rounded diet and explain simple ways to skip the junk and processed food that often gets looped into to vegan eating. Whether you’re new to the plant-based life, a seasoned pro, or someone who is just looking to incorporate plant-based meals occasionally, this book was designed to please those far and wide and satisfy every craving.
The Clean Vegan Cookbook is now available for pre-order on Amazon as well as many other retailers you can view here. I can’t wait for you to get your hands on the hard copy. While waiting for it to arrive to your door, I hope you will enjoy checking out some photos and highlights from the book below!
What to Expect From The Clean Vegan Cookbook
Once you have your hard copy in hand, you will want to head straight to the Complete Vegan Staples Guide and Plant Based Protein 101 sections. These lists are two resources that many of you have been asking me about for years. I have finally created them in one easy-to-navigate guide which kicks off this book. It explains the core ingredients I personally keep in my fridge and pantry at all times, as well as the best complete plant-based protein sources, and most importantly – how to use all of them. It also explains when using oil is an absolute must, and when there are other ways to achieve the same result without.
In the Nourishing Mains section, you will find everything from Asian-inspired dishes like the “Teriyaki Cauliflower” above, to tacos, to flatbreads, grain bowls, and more. Flip to the Balanced Breakfasts for a collection of recipes both sweet and savory, including my go-to smoothie for boosting my energy, digestion, and overall wellbeing. The entire collection of Salads and Sandwiches is anything but boring and includes recipes like my “Fig Jam and Mozzarella Grilled Cheese” and a “Moroccan Carrot Salad” that will surely be in your regular rotation.
The Soup section is as cozy as you can imagine. If for no other reason, pre-order this book now so you can make my “Chicken Tortilla Soup, Hold the Chicken” on the coldest January days – it will warm you right up with every bite. Flip to the final pages for a section on Sinless Sweets, which includes my favorite sweet treats and desserts free of animal ingredients and refined sugar, but full of flavor – the “Chocolate Dipped Pecan Macaroons” are a must, trust me.
Find a complete list of retailers and pre-order The Clean Vegan Cookbook by Jackie Akerberg here.
These tempeh rainbow veggie wraps are just as delicious, and just as healthy as they are beautiful! They are fun for the whole family to make and will delight your tastebuds with flavors of sesame, ginger, and lime. Because these wraps are naturally gluten free and vegan, they are a great option to serve for any dietary preferences! They can be enjoyed as an appetizer or even shine as the main course.
What do I need to make these wraps?
These wraps start out with a large collard leaf for the base! If you aren’t a fan of collard, this recipe is sure to turn you into one. If you can’t find collard leaves, you can also use rice paper wraps for an equally delicious result!
- Collard Leaves – Look for large collard leaves that are bigger than yo’ face. Try to find leaves that are 8-10″ long with few tears/holes/blemishes.
- Red Cabbage
- Red Pepper
- Noodles – You can use rice noodles, vermicelli noodles, heart of palm noodles, or shirataki noodles
What type of sauce goes well with these Rainbow Veggie Wraps?
These wraps would go well with a variety of sauces, including sweet chili sauce, peanut sauce, soy sauce, or sriracha, but my favorite way to enjoy them is with this delicious Sesame Miso Ginger Sauce. To make the sauce, you will need just a few simple ingredients:
- Tahini – make sure to select a variety of tahini that is runny and not too bitter. I tend to find the roasted varieties of tahini are sweeter and more mild than the raw varieties.
- Maple Syrup
- Rice Vinegar
- Miso Paste
- Lime Juice
- Soy Sauce or Tamari
- Chili Garlic Sauce
- Sesame Seeds
If you love these wraps, be sure to check out my Rainbow Wraps with Peanut Sauce.
- 8 large collard green leaves
- 1 avocado, thinly sliced
- 1 yellow mango, thinly sliced
- 1/2 english cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 cups romaine lettuce, coarsely chopped
- 1 cup cilantro, chopped
- 8 oz Miso Ginger Tempeh (can sub for regular tempeh, if desired. Simply slice and marinate in 1/4 cup soy sauce, 1 tbsp miso paste, and 1 tbsp grated ginger for 20 minutes)
- 4 oz noodles of choice, cooked and cooled I like to use vermicelli, soba, heart of palm, or shirataki noodles
Sesame Ginger Miso Sauce
- 3 tbsp tahini make sure to select a runny tahini that is not bitter
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 1 tbsp ginger, peeled
- 1 lime, juiced
- 1 tbsp soy sauce, tamari, or coconut aminos
- 1 tbsp chili garlic sauce
- 2 tbsp water
- 1 tbsp sesame seeds
- Cut broad stems off base of the collard leaves. Bring a large shallow pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds until they turn a vibrant shade of green and then use tongs to transfer immediately to an ice bath. Set aside to dry.
- Lay one leaf at a time on a clean, dry surface with spine parallel to you. Layer the toppings in the middle in the order listed. Fold in the sides and roll tightly away from you keeping the seam side down. Repeat. Slice in half with a sharp knife if desired.
- Make the dipping sauce by adding all ingredients except the sesame seeds to a high speed blender and blending until smooth and creamy. Stir in the sesame seeds and season to taste.
- Serve the wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
This spicy noodle soup is gluten free, vegan, and ready in less than 30 minutes. Not only does it come together quickly, it is also very easy to make, even with the homemade broth. The shelf-stable silken tofu is ready to use right out of its box. The asian-inspired flavors of the soup are bold and warming with garlic, ginger, and miso and the mushrooms add an abundance of umami flavor. Each bowl is a wholesome vegan meal with a good source of complete protein from the Mori-Nu Silken Tofu Extra Firm.
What is the Difference Between Mori-Nu Silken Tofu and Regular Tofu?
Mori-Nu Silken Tofu is smooth and creamy. Unlike cotton/momen tofu, which is usually known as “regular” tofu, it touts a uniform silken consistency. The main difference between Mori-Nu Silken Tofu and other tofu is the way it is made. This silken tofu forms inside its box with no preservatives, resulting in a velvety texture. It is fabulous in recipes like dressings, sauces, desserts, dips, smoothies, appetizers, and this delightful noodle soup.
Tips For Making this Spicy Noodle Soup and Handling Silken Tofu
- Make sure to add every ingredient! Since we are making a quick broth from scratch, each ingredient is responsible for adding a different layer of complexity in the flavor.
- Add your noodles to the soup immediately prior to serving, otherwise they will get mushy!
- Make sure to mix your miso paste with water before adding to the broth to prevent any chunks.
- Carefully cut the packaging of your Mori-Nu Silken Tofu and turn upside down on top of a cutting board to let it gently slide out of the box. Use a sharp knife to first cut in half lengthwise, and then make 1″ cubes.
- Optional add-ins: Sesame seeds, cilantro, extra chili sauce, edamame.
What You Need to Make this Spicy Noodle Soup:
- Mori-Nu Silken Tofu Extra-Firm
- Filtered Water
- Rice Vinegar
- Maple Syrup
- White Miso Paste
- Cremini or Button Mushrooms
- Rice Noodles
- Dried Chilis
- Green Onions
- Salt and Pepper
- Sesame Oil
- Chili Garlic Sauce or Sriracha
- 12.3 oz Mori-Nu silken tofu extra-firm, cubed
- 1 tbsp sesame oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 3" piece ginger, minced
- 10 cups filtered water
- 1/3 cup tamari
- 1/4 cup rice vinegar
- 1 tbsp white miso paste, mixed with 1 tbsp warm water
- 1/4 cup chili garlic sauce or sriracha
- 2 tbsp maple syrup
- 1/2 tsp salt and black pepper
- 8 oz rice noodles
- 12 oz cremini or button mushrooms, thinly sliced
- 4-5 dried red chilis (optional)
- 2 green onions chopped
- Place a large dutch oven or pot over medium heat. Add sesame oil and swirl to coat. Add in the onion and cook for 3-4 minutes until translucent. Add in ginger and garlic, stirring until fragrant.
- Pour in water, tamari, rice vinegar, miso paste mixture, chili garlic sauce, maple syrup, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
- Meanwhile, cook noodles to al dente according to package instructions in a separate pot. Drain and set aside.
- After 10 minutes of simmering, add the mushrooms and optional dried chilis to the broth. Simmer gently for an additional 5 minutes until mushrooms are tender. Gently stir in tofu cubes.
- To serve, place noodles in large serving bowls and ladle the soup over the noodles. Top with fresh green onions.
If you are searching for the perfect dish for a summer potluck or backyard BBQ, look no further. This gluten free vegan lemon poppyseed pasta salad is just the recipe you need. Its bright and subtly sweet flavor screams summer and it is filled with in-season summer produce for an easy to make recipe that is ready in less than 30 minutes.
When it comes to summer recipes, fresh produce is key. Salads, salsas, gazpachos, dips, wraps… you name it! I love shopping at Fareway because the produce is extremely fresh with a wide selection of affordable, organic options.
Fareway also makes a point to prioritize quality, and their vegan and gluten-free options are just that. I love that I can find everything I need for recipes like this gluten free vegan lemon poppyseed pasta salad in one place, and can always rely on the high quality of their produce, products and customer service.
Their produce is perfect for all of the summer salads I want to make for backyard BBQs, picnics, pool parties, and more. With so many social events this season, I love how affordable the fresh fruits and vegetables are.
This lemon poppy seed pasta salad will be a total hit at your next summer party. Grab all of the fresh, quality, organic ingredients you need from your local Fareway, print the recipe below, follow the simple steps, and this salad will come together in less than 30 minutes. To make things even easier when life gets busy, Fareway offers online shopping with no additional fees, as well as the ability to edit your order up to a half-hour before pickup.
What You Need to Make this Gluten Free Vegan Pasta Salad
- Gluten Free Rotini: This gluten-free vegan pasta from Fareway tastes just like the real deal and is made with only two simple ingredients (corn flour, rice flour). This means you can feel great about your pasta selection, your gut will thank you, and your taste buds will be delighted because the texture is on point.
- Yellow Squash
- Cherry Tomatoes
- Curly Parsley
- Red Onion
- Red Bell Pepper
- Jumbo Black Olives
What You Need to Make the Simple Vegan Lemon Poppyseed Dressing
- Plain Vegan Yogurt: Fareway carries a variety of vegan yogurt options. This makes it easy to veganize your favorite creamy recipes with a 1:1 swap for traditional yogurts.
- Lemon Zest
- Lemon Juice
- Maple Syrup
- Apple Cider Vinegar
- Poppy Seeds
- Dijon Mustard
- Garlic Powder
- 16 oz gluten free rotini cooked and cooled
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 6 oz cherry tomatoes halved
- 3/4 cup curly parsley finely chopped
- 1/2 small red onion finely chopped
- 1 large red bell pepper diced
- 14 oz jumbo black olives halved
Lemon Poppyseed Dressing
- 1/2 cup plain unsweetened vegan yogurt
- 2 large lemons zested and juiced
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp poppyseeds
- 1 tbsp dijon mustard
- 1/4 tsp salt
- 1/2 tsp garlic powder
- After the noodles have cooled, give them a quick rinse and make sure to drain really well. Transfer the noodles to a large mixing bowl. Add in the remaining salad ingredients.
- Add all ingredients for your dressing to a medium jar and use a fork to whisk and combine. Season to taste to adjust for desired sweetness and tartness. Pour the dressing over the salad and toss to coat. Let sit in the fridge for at least 30 minutes before serving chilled.
These Chipotle BBQ Jackfruit Tacos are a fast and easy vegan meal that is perfect for Taco Tuesday! In case you’re unfamiliar with jackfruit, it has a shredded meat-like texture which makes it a fabulous plant-based substitute in recipes ranging from sandwiches, to pastas, to tacos just like these!
What I love most about these tacos is that they’re SO easy, SO delicious, and they will have even the pickiest meat eaters asking for more. Plus, they are full of veggies and plant protein to create a perfectly well-balanced meal. The chipotle peppers pack some heat with a spicy smoky flavor, but it’s instantly balanced by the sweetness of the BBQ sauce. This is a wonderful weeknight or meatless Monday meal because the entire sha-bang comes together in less than 30 minutes.
Frequently Asked Jackfruit Questions:
What is Jackfruit?
You may not realize this, but jackfruit is indeed a fruit! It is a cousin to the fig and mulberry, and it is actually the largest fruit on earth. That’s right – mature jackfruits can weigh up to 100 pounds. Can you imagine having the job of harvesting those?! However, when harvested young, jackfruit has a very neutral, mild flavor and a meaty, stringy texture, similar to that of shredded pork. When making a recipe that traditionally calls for shredded meat, jackfruit is a wonderful substitute for any savory recipe.
Where to Buy Jackfruit?
It is important to note that there are two VERY different types of jackfruit, purely determined by its ripeness. Jackfruit sold in produce sections is always very ripe. This is the perfect jackfruit to buy to use in smoothies, fruit bowls, or desserts. However, for recipes like these tacos, you want young, green jackfruit. This variety can be found at most grocery stores in the canned or frozen section, and sometimes even in a refrigerated pouch.
How to Prepare Jackfruit for These BBQ Jackfruit Tacos?
My favorite type of jackfruit to use is canned jackfruit. When working with this variety there are a few simple steps to follow:
- Drain: Pour the contents of the can into a colander to drain the brine.
- Rinse: Next, rinse with cool water, letting excess water drain.
- Squeeze: Wrap the jackfruit pieces in a clean kitchen towel or cheese cloth and firmly squeeze over the sink to remove excess moisture.
- Chop or Shred: Use your hands or a knife to pull the pieces apart and create meat-like shreds.
- Bake, Simmer or Sauté
Is Jackfruit Healthy?
In short, Yes!! Jackfruit is rich with fiber, vitamins, and minerals, and is totally cholesterol-free unlike shredded meat. The one thing it lacks is high protein, so I always recommend pairing it with a plant-based protein option like legumes, tofu, tempeh, or nuts. This specific recipe combines jackfruit and shredded tofu for a protein-packed meal!
Can These BBQ Jackfruit Tacos be Made with Other Flavors?
Heck yes! This recipe is a wonderful guide to make any flavor of taco! You could use traditional dry taco seasoning, curry powder, tikka masala sauce, buffalo sauce, seasoning, or anything your heart desires.
- 1/2 small red onion diced
- 2 large carrots shredded
- 15 oz canned young green jackfruit
- 16 oz super-firm high-protein tofu shredded*
- 7.5 oz can chipotle peppers in adobo sauce
- 1/3 cup bbq sauce
- 2 tsp chipotle chili powder optional, for extra spice
- salt and pepper to taste
- 10 6" corn tortillas
- 3 cups lettuce chopped
- 1 cup fresh or frozen yellow corn warmed
- 1 avocado thinly sliced
- 1/3 cup finely chopped cilantro
- 1/2 cup plain, unsweetened vegan yogurt
- 1 jalapeno thinly sliced
- 1 lime cut into wedges
- Start by warming a large cast iron skillet over medium heat and adding a small amount of water, vegetable broth, or oil for cooking.
- Add in the onion and sauté for 2-3 minutes until fragrant, stirring occasionally. Next, add in the shredded carrot and cook for 2-3 more minutes, adding a bit of water or vegetable broth as needed to deglaze.
- While the onion and carrot are cooking, prepare your jackfruit following the steps outlined in the "How to Prepare Jackfruit" section above by draining, rinsing, squeezing, and pulling apart your jackfruit into bite-sized pieces. Once this is complete, add the jackfruit to the skillet, along with your shredded tofu. Cook on medium high heat, adding a tbsp of water or broth as needed, for 3-4 minutes, stirring occasionally but letting the edges get browned and crispy.
- Meanwhile, add your chipotle peppers in adobo sauce and bbq sauce to a blender and blitz until smooth. Pour the sauce into the skillet and stir to combine. Add the optional chipotle chili powder, salt and pepper if desired. Stir for another minute until the mixture is heated through. Turn off the skillet.
- If you have a gas range, turn a separate burner on a low flame and place your tortillas directly over the flame flipping every 10 seconds or so until they are browned, and making sure to not let them burn or catch fire! If you do not have a gas range, warm your tortillas in a small skillet over medium low heat.
- Assemble your tacos by adding a layer of lettuce to each tortilla, topping with the taco meat, and adding the remaining toppings, finishing with a squeeze of lime.
Caesar salad is a STAPLE must-have in any salad rolodex, and this recipe is the most perfect vegan kale caesar to add to your repertoire. The tender kale is the perfect carrier for the savory caesar dressing and the leaves are hearty enough to not be weighed down by the creamy texture. The creamy homemade vegan caesar is the perfect traditional caesar dupe and its much healthier and cleaner than its former egg, dairy and anchovy-based counter parts. Take this salad to any summer cookout and it is sure to be the star of the show. The icing on the cake is the perfectly grilled tofu that even meat-eaters will love. Read on for my tried and true tofu tips.
What You Need to Make this Kale Caesar Salad:
- Kale: For this salad I love to use curly kale. Lacinato or dinosaur kale will also work, but the curly leaves really grip onto the tasty dressing.
- Palmini Hearts of Palm Rice: This ingredient is key to add a healthy grain-like heartiness made from 100% hearts of palm. The rice-like texture adds a lot of volume and texture to your bowl.
- Cherry Tomatoes
- Chickpeas: You can leave these raw, or roast them in the oven for some extra crunch!
- High-Protein Super Firm Tofu: This variety of tofu is the ticket to success for firm, meaty, grillable tofu. The only difference between super firm and extra firm tofu is that super firm has less water, so the texture is incredibly dense, durable and does not need pressed.
- Coconut Aminos, Soy Sauce, or Tamari
- Persian Cucumbers
What Makes this Caesar Dressing Vegan?
Traditionally, caesar salad is made with anchovies… cheese… mayonnaise… and raw egg! Shocking right?! Then to think of pouring that combination over your delicate nutrient-rich veggies?! I can’t even. But I CAN with this recipe. It it 100% vegan and made with clean plant-based ingredients you’re going to love. The combination results in the perfect copy-cat caesar flavor and the texture is just as creamy. To make this creamy vegan dressing you’re going to need:
- Tahini: This creamy paste is made from ground sesame seeds and is the perfect savory base for this caesar dressing. Make sure to look for varieties of tahini that are very runny in texture. Alternatively, some brands can be very hard and also very bitter. It should be pourable right out of the jar without an inch of oil sitting on top.
- Lemon Juice
- Nutritional Yeast: This deactivated yeast is great for adding the cheesy Parmesan flavor to your caesar dressing. You can find it in most stores in the spice or baking sections. It is also full of nutrients and totally gluten free and vegan. A 2 tbsp serving contains 8g protein, 4g fiber, and is high in Vitamin B12, folic acid, other B vitamins, potassium, and zinc. I also love it sprinkled on popcorn! Yum!
- White Miso Paste: This paste comes from fermented soybeans and also adds a phenomenal cheesy and umami flavor.
- Garlic Powder
- Dijon Mustard
- Maple Syrup
Is this Vegan Kale Caesar Salad Healthy?
Heck yes it is! Any time you construct a recipe with mostly whole, plant-based ingredients you are set up for success, but especially compared to traditional caesar salads – this recipe is the obvious stand out. Besides the dressing, which is full of nutrients and free of animal-based saturated fat, the kale provides an abundance of vitamins, minerals and antioxidants.
Can I Make This Kale Salad Ahead of Time?
One of my favorite things about this salad is that it can totally be made ahead of time. Because the kale is so hearty, you can even dress the salad in advance and it will only get tastier the next day! If you’re going to keep it in the fridge for multiple days, I would wait until right before serving to add the dressing and toss.
How to Get the Perfect Meaty Grilled Tofu:
If you don’t love tofu yet, trust me – you’re about to. While my heart will always be held by pan seared or crispy oven baked tofu, this recipe is for the grill lovers. You’re going to get perfect grill lines, the smoky BBQ grilled flavor, it only takes 6 minutes to cook, and there is no pressing needed! Follow the steps below and you will be eating PERFECT grilled tofu on this vegan kale caesar salad in no time.
- Step 1: Buy the right tofu. This recipe calls for high-protein super firm tofu and I’m not accepting ANY substitutions. Okay, okay, you can substitute with extra firm if needed, but you won’t be as happy with the results. High-Protein Super Firm tofu is SO meaty and firm. Because of this, the texture is very similar to chicken and totally satisfies the meaty craving. Plus, it holds up really well on the grill and you won’t have any crumbling or breaking.
- Step 2: Marinate. This step is actually optional. I like my tofu pretty plain, and enjoy pairing it with sauces or dressings to add flavor, but if you want an extra punch, marinating for at least 15 minutes is key.
- Step 3: Add a little oil. This step is also technically optional if you avoid oil, but a small amount of oil will go a long way to prevent sticking on the grill!
- Step 4: Grill! That’s right. There are really no tricks. Buy the right tofu. Marinate if ya want. Grill! I like to heat my grill to 375, place the slabs at an angle on the grates, grill undisturbed for 3 minutes, flip to the second side, and repeat! You will end up with the meatiest, tastiest tofu with a great flavor and STUNNING grill lines.
- 1 bunch curly kale spines removed, finely chopped
- 1 lemon juiced
- 1 tsp olive oil
- 12 oz Palmini heart of palm rice rinsed and drained very well
- 1 cup cherry tomatoes halved
- 2 persian cucumbers chopped
- 14 oz chickpeas drained (optional to roast or buy pre-packed crispy roasted chickpeas)
Marinated Grilled Tofu
- 16 oz high protein super firm tofu sliced into four 1/2" slabs
- 1/4 cup coconut aminos, tamari, or soy sauce
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Vegan Caesar Dressing
- 1/4 cup tahini
- 2 tbsp white miso paste
- 1 tbsp water
- 2 lemons juiced
- 1 tsp dijon mustard
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1 tbsp maple syrup
- Begin by preheating your grill to 375 and lightly oiling the grates.
- Add the soy sauce, olive oil, garlic powder and paprika to a shallow dish or reusable bag and stir with a spoon to combine. Add in your slabs of tofu and gently coat. Place in the fridge for at least 15 minutes, or up to 24 hours.
- While tofu is marinating, add all of the ingredients for the dressing to a medium jar and whisk with a fork to combine. Season to taste with additional lemon or nutritional yeast if desired, and add up to 3 tbsp of water, 1 tbsp at a time, to achieve desired consistency. Water may not be needed at all, as texture and thickness of tahini can vary greatly. Set aside.
- Once your grill is preheated, remove the slabs of tofu from the container, letting excess liquid drip off. Transfer to the grill and let cook, undisturbed, for 3 minutes. Flip and repeat on the second side. Remove from grill and place on a plate to cool for 3-4 minutes.
- Add kale to a large mixing bowl and drizzle with lemon juice and olive oil. Use your hands to massage the leaves for 30 seconds until tender. Drizzle dressing over salad, reserving about 4 tbsp to drizzle on top of tofu after plating. Toss the kale and dressing to evenly coat. Add in the heart of palm rice and toss again. Distribute between 4 serving bowls and top with remaining salad ingredients.
- Place the grilled tofu on top of each salad and drizzle with remaining dressing.
If you think muffins and cinnamon are just for fall, think again! These gluten-free, vegan Zucchini Carrot Muffins are a real treat and the perfect baked good for summer. Especially since this time of year, gardens are bursting at the seams with carrots and zucchinis, and this delightful recipe incorporates both in a moist, sweet, subtly spiced treat.
These chai spiced zucchini carrot muffins are a great solution for using up produce from your garden, and are also a perfect option for gluten-free and vegan eaters. They are made with 100% plant-based ingredients, gluten-free flour, and are free of refined sugars.
What You Need to Make These Muffins
- Coconut Butter: A beautiful ingredient that adds healthy fat and fiber. It is different from coconut oil, which is 100% saturated fat, as it is made using the entire fruit of the coconut. If you don’t have coconut butter, feel free to substitute with coconut oil, olive oil, or vegan butter.
- Cashew Butter: Raw or roasted natural cashew butter adds a great nuttiness. Feel free to sub with almond butter.
- Unsweetened Applesauce
- Coconut Sugar
- Maple Syrup
- Vanilla Extract
- Apple Cider Vinegar: This additive helps vegan goods rise
- Ground Flax Seed: The egg replacer we are using. Also a great source of fiber and protein.
- Gluten Free 1:1 Flour
- Almond Flour
- Chai Spice: I find this delicious spice blend at a local shop called All Spice, but it could be substituted for pumpkin pie spice or apple pie spice.
- Baking Soda
- Golden Raisins: I adore the subtle sweetness of the golden raisins in this recipe, but you could swap them out for cranberries or regular raisins as well.
If you love these muffins, check out my other recipes for Oatmeal Cookie Dough Protein Bites and Pumpkin Spice Peanut Butter Cookies. Like everything here on Jackfruitful, these recipes are both gluten free and vegan, made with whole, natural ingredients.
- 1 large muffin tin
- 1 hand mixer
- 1 Mixing Bowl
- 1/3 cup coconut butter, softened
- 1/4 cup natural, creamy cashew butter
- 1/2 cup unsweetened apple sauce
- 1/2 cup coconut sugar
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup ground flax seed
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1 medium zucchini, shredded
- 2 medium carrots, shredded
- 2 cups gluten free 1:1 flour
- 1 cup almond flour
- 1 1/2 tbsp chai spice
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup chopped walnuts
- 1/2 cup golden raisins
- Preheat oven to 350 degrees and lightly spray a muffin tin with avocado, coconut or olive oil.
- Add all wet ingredients to a mixing bowl and use a hand mixer to combine for 30-60 seconds on high speed. Fold in the zucchini and carrot shreds.
- Add all dry ingredients to the bowl and mix on low speed until just combined. Gently fold in the walnuts and raisins.
- Transfer the batter to the muffin tin filling each cup nearly level to the top. Sprinkle with additional walnuts if desired.
- Bake for 22-24 minutes until an inserted toothpick comes out clean. Enjoy warm!
These oatmeal cookie dough protein bites are the perfect afternoon snack to power you through a busy day and curb any cravings! They are ready in less than 20 minutes and make for a healthy and delicious grab and go snack all week long.
One of the best parts of being vegan has to be the fact that you can always eat the cookie dough. As a kid, I remember always trying to sneak bites of cookie dough when my mom wasn’t looking, even though it was absolutely forbidden, it was just too good to not! Little did I know, the same cookie dough taste that every kid craves could be easily accomplished without the use of animal products and in a bite sized, healthy, safe-to-eat treat. These bites totally satisfy your child-inspired cookie dough craving using whole, healthy ingredients for a dessert you can feel good about enjoying.
- 1 Food Processor
- 1 cup pitted medjool dates make sure your dates are quite soft, if they are too hard or dry, soak in warm water for 10 minutes
- 3/4 cup pecans
- 1/2 cup raw cashews
- 1/2 cup almond flour
- 1/2 cup gluten free rolled oats
- 1/2 cup hemp seed
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1-3 tbsp water
- Optional mix-ins: sugar-free vegan dark chocolate chips, dried cranberries, dried goji berries, dried cherries, raisins, flax seeds, chia seeds
- 1/4 cup gluten free rolled oats
- 1/4 cup sugar-free, vegan dark chocolate chips
- 1/4 cup pecans, chopped
- Begin by adding the dates, pecans, cashews, oats, almond flour, hemp seeds, vanilla, cinnamon, and salt to the bowl of a food processor fitted with the S-blade. Process on high for 30-60 seconds until well combined, stopping to scrape down the sides if needed.
- At this point the texture may be a bit crumbly. Add 1 tbsp of water at at time, securing the lid and processing on high again until the perfect doughy texture is achieved. Trust me when I say you will know that it’s right and the change happens fast. It will suddenly change from a crumbly texture to a firm ball of moist dough. It should stick together without being wet or sticky to the touch. The amount of water you need depends on the moisture level of your dates, but I typically use between 1 and 3 tbsp.
- Once the right texture is achieved, add in optional mix-ins and stir with a spoon to combine. Use a spoon to scoop out 1 ½ tbsp sized balls of dough and roll between your palms to achieve a perfectly smooth ball shape. Set aside on a clean plate or tray.
- Add the three different toppings to 3 separate bowls, and roll each ball into the various toppings to coat.
- Store in an airtight container on the counter for up to one week or in the fridge for up to 2 weeks.
Have you tried rainbow collard wraps? This delicious vegan meal is filled with fresh veggies, creamy avocado, and crispy tofu. Complete the meal with a perfectly sweet, perfectly salty, oil-free, vegan peanut sauce for dipping and this recipe is SURE to please. These wraps are also amazing for meal prep and actually almost taste BETTER day two. The fresh veggies are incredibly nutrient rich, the tofu provides an abundance of plant protein, and the collard greens are an amazing low carb alternative to tortillas! If you’re trying to spice things up in the kitchen with fun plant based options – add this to your menu for an amazing meatless meal.
What You Will Need to Make Rainbow Collard Wraps:
- Fresh Collard Greens: Look for extremely large collard leaves (bigger than your head, for reference) that have few holes or tears
- Lettuce: Romaine, iceberg, or butter lettuce will be perfect to add some extra crunch
- Bell Pepper: I like to use red, but any color will do
- Red Cabbage
- Vermicelli-Style Noodles: Rice noodles, shirataki noodles, or heart of palm noodles are great options
- Peanut Butter or Powdered Peanut Butter: I usually use powdered because its a lower calorie, lower fat option and I can better control the saltiness and texture of the sauce
- Rice Vinegar
- Chili Garlic Sauce: Gochujang or Sriracha are both great
- Maple Syrup: Option to substitute with any sweetener of your choice
- Coconut Aminos: Option to substitute with soy sauce, tamari, or liquid aminos
- Chopped Peanuts
Where You Can Find Collard Wraps:
Almost every grocery store will have this hearty green right in the produce section. I find it right next to the kale and mustard greens at the Whole Foods I go to.
Other Varieties of Filling For These Wraps:
The opportunities for what you can put in collard wraps are truly endless, but if you loved this recipe, be sure to check out my Buffalo Chickpea Collard Wraps.
Rainbow Collard Wraps
- 6-8 large collard green leaves look for leaves larger than your face with very few holes/tears
- 2 C chopped romaine
- 2 carrots julienne peeled
- 1 red bell pepper thinly sliced
- 1 yellow mango sliced
- 1 avocado sliced
- 1 C red cabbage finely chopped
- 1/2 english cucumber thinly sliced
- 1/2 C cilantro chopped
- 1 C noodles of choice cooked and cooled (I like to use shirataki, hearts of palm, or vermicelli rice noodles)
Thai Peanut Sauce
- 1/4 C water
- 1/4 C powdered peanut butter (can substitute for regular peanut butter if desired. If using regular peanut butter, reduce water to 1/8 C)
- 1/4 C lime juice
- 2 tbsp rice vinegar
- 2 tbsp chili garlic sauce
- 1 tbsp maple syrup
- 1 tbsp coconut aminos
- 2 tbsp peanuts, chopped
- Cut broad stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
- Lay one leaf with spine horizontal on a clean, dry surface. Layer toppings in the middle – I like to start with avocado and mango and end with lettuce. Fold in sides and roll tightly away from you keeping the seam side down. Repeat.
- Make dipping sauce by adding all ingredients to a bowl and whisking with a fork. Season to taste.
- Serve wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
This colder weather has me craving cozier dishes, and this Vegan Chana Masala TOTALLY hits the spot. Chana masala is a combination of chana (chickpeas), tomatoes, and masala (a blend of north Indian spices). These ingredients are cooked together with onion, garlic, and ginger for a flavorful tomatoey stew. I was inspired to make this dish after having an authentic version at a local Nepalese restaurant, and I’m so glad I did. My recipe is simple, fast, easy to make, and full of flavor, and delicious alongside basamati rice, veggies, or toasted naan.
What is masala?
Masala is a very warm, fragrant and earthy blend of spices originating from northern India. This blend can be used in a variety of dishes including roasted veggies, tomato and cream based stews, stir frys, and more. The main components can vary but typically of masala seasoning is made with:
You can make a masala seasoning by combining these spices yourself, or use a chaat masala or garam masala blend.
I love this recipe because it is hearty and filling, full of plant protein, and high in fiber. It is absolutely delicious any time of day. I have even had the leftovers for breakfast with avocado and steamed spinach. Chana masala can also be served inside a wrap or you can add vegetable broth to enjoy as a soup.
What do I need to make Vegan Chana Masala?
- Jalapeno or Chili Pepper
- Cumin Seed
- Mustard Seed
- Ground Cumin
- Garam Masala
- Canned Chickpeas
- Canned Diced Tomatoes
- Tomato Paste
- Lemon Juice
- Basmati Rice
Chana Masala can be served in a variety of ways. Traditionally, it is served with basmati rice and naan, but I also love it with massaged kale, fresh greens, or roasted veggies, like cauliflower!
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 2 TBSP ginger, minced
- 1 jalapeno or chili pepper, finely diced adjust for desired spice
- 1 tsp cumin seed
- 1 tsp mustard seed
- 2 tsp coriander
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 TBSP garam masala
- 2 15 oz cans chickpeas, drained
- 28 oz can diced tomatoes
- 1 TBSP tomato paste
- 1/2 lemon, juiced
- 1/2 bunch cilantro, chopped plus more for garnish
- basmati rice, cooked according to package
- garlic naan, gluten free if desired
- Heat 1 TBSP of oil or water (if oil free) in a large skillet over medium low heat.
- Add in onion, garlic, ginger and jalapeño and sauté for 3-4 minutes until fragrant and tender. Add in seeds and spices and cook for another minute or so, adding additional water or oil if needed to deglaze.
- Pour in chickpeas, tomatoes and tomato paste and bring to a simmer. Cook, uncovered for 15 minutes until desired thickness is reached. Season to taste and stir in cilantro.
- Serve hot alongside rice, greens or veggies and top with fresh cilantro.
Vegan shakshuka is the ultimate one-pan, nutrient-rich dish that can be enjoyed any time of day. Breakfast, lunch, dinner, or my favorite… brunch! I love to serve it for brunch because its a total crowd pleaser and with Mina Shakshuka sauce it is so easy to make.
Shakshuka is a rich and flavorful tomato sauce that is typically used to poach eggs, but this delicious vegan version swaps the eggs for tofu. A traditional shakshuka recipe includes tomatoes, roasted red peppers and spices and can take over an hour to prepare from scratch! While its worth the wait, I know many of us do not have time for that! I love to use Mina Shakshuka sauce because its just as delicious as the recipes I’ve made from scratch, but I can enjoy authentic, flavorful shakshuka in just 10 minutes.
How to make Vegan Shakshuka
As I mentioned, traditional shakshuka recipes can take over an hour, but follow the few simple steps below for a recipe thats just as tasty, full of authentic flavor, and ready in no time.
- Start by scrambling your tofu. For an easy step-by-step guide, check out my tofu scramble tutorial here. Set aside.
- Heat a small cast iron skillet over medium low heat. Optional to spray with a light coat of olive oil.
- Pour in your jar of Mina Shakshuka and bring to a gentle simmer.
- Make 4 little wells, and spoon your tofu into each one. Cover and cook for 2-3 minutes.
- Remove from heat and garnish with vegan feta, fresh avocado and cilantro.
How to serve Shakshuka
One of the best things about shakshuka is that it’s incredibly versatile. You can enjoy it by itself, alongside toasted bread or naan for mopping up the tasty sauce, or with salad, mixed greens, or my favorite: massaged kale. The bold and vibrant sauce pairs so well with the refreshing and tender kale and makes the perfect light and healthy, plant based brunch. As the weather gets cooler, we make shakshuka even more frequently because its so warm and comforting.
- 8 oz extra firm tofu
- 1 TBSP nutritional yeast
- 1/2 tsp kala namak indian black salt
- 1/8 tsp turmeric (for color)
- 1 jar Mina shakshuka sauce
- 2 TBSP vegan feta
- 1/4 C fresh parsley, chopped
- crusty bread or naan, toasted
- Heat a small amount of oil or water in an 8" cast iron skillet over medium low heat.
- Crumble your tofu into the skillet and season with nutritional yeast, salt and turmeric. Scramble for 3-4 minutes until golden. Transfer to a plate and wipe out your skillet.
- Return to heat and pour in jar of Mina shakshuka sauce. Bring to a gentle simmer. Use a wooden spoon to make 4 small wells and spoon your tofu into each one. Cover and cook for 2-3 minutes.
- Remove from heat and garnish with vegan feta, avocado slices and fresh cilantro. Spoon into bowls alongside fresh greens (optional) and serve with crusty bread or naan for dipping.
‘Tis the season for baking, and these Gluten Free Mini Vegan Cheesecake Bites are the perfect treat for your next get holiday together. The recipe includes a few shortcuts to make these bites simple, fun and easy! One secret shortcut? The gluten-free vegan dough is actually store-bought!
To be honest, I’m a cookie dough snob. I never thought I would cut corners with a store-bought dough, but this ready-to-bake dough from Sweet Loren’s is amazing. Not only are the cookies incredibly tasty, they’re also made with clean, non-GMO, plant based and gluten-free ingredients. This means everyone at your holiday party is able to enjoy them. Personally, I love that its TOTALLY safe to eat raw! Perfect for those nights when you don’t want to bake but you’re craving a sweet treat or fresh-outta-the-oven baked goods. Bake them as-is, snack on the dough, or use as the perfect shortcut in your holiday recipes like these delicious mini vegan cheesecake bites.
These mini cheesecake bites are so versatile! Keep them plain, add raspberry or pumpkin like I did here, or get creative and add toppings of your choice.
What makes these Mini Vegan Cheesecake Bites Vegan?
- Crust: The simple cheesecake crust is made with store-bought, ready to bake, gluten free, vegan dough from Sweet Loren’s! All of their products are made with high quality, clean, non-GMO, plant based and gluten-free ingredients that you will love.
- Filling: The silky smooth, creamy filling is made with raw cashews and coconut cream for the perfect cheesecake texture.
How to serve:
Keep these vegan cheesecake bites frozen until right before serving. Because they are frozen, their texture is best after thawing for 5-10 minutes. Pull them out of the freezer and plate just before its time for dessert. Pair them with champagne, coffee, or wine for the perfect after dinner treat!
- 2 Mini Muffin Tins
- Food Processor
- 2 C raw cashews, boiled for 30 minutes and rinsed with cool water
- 1/2 C maple syrup
- 1 lemon, zested and juiced
- 1 TBSP vanilla extract
- 3/4 C coconut cream (solid part from the top of full fat canned coconut milk)
- 1/2 tsp salt
- 1/4 C coconut oil, melted and cooled
Salted Caramel Pumpkin
- 1/2 C pumpkin puree
- 2 tsp pumpkin spice
- 4 pitted medjool dates, soaked in hot water until soft
- 1 tsp vanilla
- 1 TBSP full fat coconut cream
- 24 pecans, toasted
- flaky salt, for topping
- 3/4 C fresh or frozen raspberries, plus more for topping
- 2 TBSP maple syrup
- 1 tsp tapioca flour or corn starch mixed with 2 tsp warm water
- Preheat oven to 325. Lightly coat 2 mini muffin tins with oil.
- Divide each section of pre-cut sugar cookie dough and oatmeal cookie dough into 4 sub sections. Place one in each muffin tin cup, using a small glass like a shot glass or your fingers to press down. Bake for 5 minutes. Remove from oven and use the same small glass to flatten again. Set aside to cool.
- Add all ingredients for cheesecakes to a food processor and blend on high for 60-90 seconds until totally smooth. Pour half of the mixture into a separate bowl.
- Add pumpkin and pumpkin spice to the food processor with the cashew mixture and pulse until combined.
- Prepare your raspberry topping by adding raspberries and syrup to a small saucepan and simmering for 5-10 minutes. Slowly mix in the tapioca flour + water to thicken. Set aside to cool.
- Spoon the pumpkin filing in to the cups with sugar cookie base, and the plain into the oatmeal cookie base. Fill to the top. Spoon a small amount of raspberry jam onto each plain cheesecake and swirl. Place on a flat surface in the freezer to chill for at least 2-3 hours.
- Meanwhile, prepare your date caramel by pureeing dates, vanilla and coconut cream until smooth.
- After 2 hours, remove cheesecakes from freezer. Top pumpkin cakes with a spoonful of date caramel, a pecan and a sprinkle of flaky salt, and top raspberry cheesecakes with a spoonful of jam and a frozen raspberry. Return to freezer for 30 minutes.
- Remove from freezer 5-10 minutes before serving and use a knife to carefully pop out each bite.
*Recipe created in partnership with Sweet Loren’s
I don’t know about you, but the second the fall weather hits I am in the mood to BAKE. These Peanut Butter Pumpkin Cookies definitely hit the spot! They combine the texture and taste of your favorite peanut butter cookie with a hint of pumpkin spice for seasonal flare. They are delightful alongside a cup of coffee or hot chocolate, and perfect for cozying up by a warm fire this fall.
Peanut butter cookies are a year-round staple, but adding some pumpkin and fall spices make these the perfect seasonal treat! They are subtly sweet, soft, chewy, full of pumpkiny flavor and finish with a burst of fall spice. The texture is also to die for and you would never know they are gluten free and vegan.
What you need to make these gluten free vegan Peanut Butter Pumpkin Cookies
A few simple ingredients are all you need to make these delicious gluten free vegan peanut butter cookies, and chances are you already have them in your pantry! With so few ingredients, these cookies are incredibly easy to make. I like to make a big batch and store the dough in the freezer for easy thaw and bake cookies!
- Unsweetened Natural Peanut Butter: I like to use crunchy peanut butter for this recipe as it adds a little texture, but creamy peanut butter would work great as well! Make sure your peanut butter is unsweetened with zero additives. The only ingredient on the list should be peanuts (and maybe salt).
- Vegan Butter: Opt for sticks over spreadable for this recipe.
- Grade A Maple Syrup
- Coconut Sugar
- Vanilla Extract
- Pumpkin Puree
- Gluten Free Oat Flour
- Baking Soda
- Pumpkin Spice: If you don’t have pumpkin spice on hand, make your own by combining 1 TBSP cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp cloves.
Along with making the dough ahead of time, you can also bake them in advance. Store in an airtight container for up to 4 days or in the freezer for up to 6 months!
- 1 C peanut butter natural, unsweetened
- 1/2 C vegan butter, softened
- 1/4 C maple syrup
- 2/3 C coconut sugar, plus more for topping can substitute brown sugar
- 1 TBSP vanilla extract
- 1/3 C pumpkin puree not pumpkin pie filling
- 1 3/4 C gluten free oat flour or all purpose flour
- 1/2 tsp baking soda
- 1 TBSP pumpkin pie spice
- 1/2 tsp salt
- Preheat oven to 350.
- Add peanut butter, vegan butter, maple syrup, coconut sugar, vanilla and pumpkin puree to a bowl. Using a hand mixer, beat on high for 1-2 minutes until well combined and fluffy.
- Add in all remaining ingredients and mix just until combined.
- Roll into 1.5 TBSP sized balls and place on a parchment lined baking sheet. Use a fork dipped in water (to prevent sticking) to flatten the balls in a crosshatch pattern. Sprinkle with coconut sugar.
- Bake for 8-10 minutes until slightly golden on the bottom.
- Remove from oven and let cool for 2-3 minutes before transferring to parchment paper.
Jumping head first into November with a Creamy Lentil Curry recipe that will warm you from the inside out!This lentil bowl is easy to make and topped with caramelized butternut squash which makes it the perfect November meal.
This is definitely one of those recipes that you will be excited to make again the very second it’s gone. Like many soups and stews, it actually gets better the second and even third day, so it is wonderful for leftover or to meal prep ahead of time for easy, healthy lunches. The curry powder, ginger and turmeric provide such bold, sweet and earthy flavors that you will want to add a spoonful of this stew on everything from roasted veggies, to rice, to greens.
What do I need to make this Creamy Lentil Curry?
- Curry Powder: This ground spice blend is a mixture of turmeric, chili powder, coriander, cumin, ginger and pepper.
- Kaffir Lime Leaves: These dried or frozen leaves have a spiced, bright citrus flavor that is a lot lighter than a bay leaf and perfect for brightening curries. You can find kaffir lime leaves at most spice stores, online, or at many asian food stores.
- Note: If you do not have kaffir lime leaves, you may substitute 1 1/2 tsp of lemon/lime zest for each lime leaf.
- Whole Cumin: Whole cumin provides much bolder bursts of flavor when you bite into the individual seed, compared to ground, so I like to use a combination of both.
- Ground Cumin
- Red Lentils: Lentils are small legumes that are full of protein, fiber, and minerals. There are many types of lentils but red or yellow are best for this recipe as they have the shortest cook time.
- Coconut Milk: Canned, full fat coconut milk will achieve the creamiest and most flavorful result in this recipe.
- Tomato Paste
- Chili Garlic Sauce
How to serve this Creamy Lentil Curry:
These creamy lentils are amazing on their own, but pair beautifully alongside basmati rice or massaged kale. I love to top them with a sprinkle of pumpkin seeds, fresh cilantro, sliced cucumber, and my favorite addition: roasted butternut squash. The sweet and caramelized flavor of the squash pairs wonderfully with the spiced, earthy, bold lentils and brings a lovely seasonal aspect for fall. You can mix the roasted squash into the lentils after cooking, or place on top when serving.
How to roast Butternut Squash:
Butternut squash has to be one of my favorite varieties of winter squash. Its sweet taste and creamy texture are delicious in so many different recipes. This wonderful taste is greatly enhanced after being roasted in a 400 degree oven. The edges become caramelized and the inside of each cube is tender, creamy and sweet. It can oftentimes seem daunting to peel and cube a large, firm squash, so don’t shy away from pre-cubed, store bought options, but for a step by step guide (with photos) of how to peel and prep your own, follow my tutorial here.
Can these lentils be made ahead of time?
YES! I actually RECOMMEND making it ahead of time as it actually gets better after 24-48 hours! After a day or two, the flavors and spices are married together for a bold and complete harmonious flavor. This means it’s perfect to make for meal prep! Make a big batch on Sunday and you will be enjoying delicious, warm curry all week long. Store each ingredient separately in airtight glass containers.
Roasted Butternut Squash
- 1 large butternut squash, peeled, deseeded, and cubed
- 1 TBSP avocado oil or olive oil
- 1 tsp salt and pepper
- 1 TBSP coconut oil or vegan butter
- 1 red onion, finely diced
- 4 garlic cloves, minced
- 2 TBSP fresh ginger, minced
- 2 tsp cumin seed
- 1 tsp ground cumin
- 1 TBSP curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne optional, for extra spice
- 1/2 tsp salt and pepper
- 1 TBSP tomato paste
- 1 1/2 C red lentils
- 14 oz can diced tomatoes, with juices
- 28 oz water
- 3 kaffir lime leaves
- 14 oz can full fat coconut milk
- 1 TBSP chili garlic sauce
- 1 carrot, shredded
- 1/2 C cilantro, finely chopped
- massaged lacinto kale
- pumpkin seeds
- cucumber, sliced
- fresh cilantro
- basmati rice
- naan bread
- Preheat oven to 425 and line a baking sheet with foil.
- Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
- Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
- Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
- Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
- Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.
Fall is here and it is officially squash season! Cue all of the creamy fall soups, hearty salads, and oven roasted sides. But just how do you go about picking, peeling, prepping, and cooking the most perfect squash? I’m here to help! Butternut Squash is a fan favorite, but it can be a little intimidating! With its large size, slippery smooth skin, and odd shape, it is somewhat difficult to peel, cut and prep. Follow my step by step guide (with photos!) below for fool proof instructions starting with how to pick the most delicious squash. After this, you will be peeling and prepping your butternut squash with ease! Plus, I’ve also included my favorite ways to cook this delightful gourd.
Step 1: Selecting the perfect butternut squash
There are a few things you will want to consider when it comes to selecting your squash. Luckily, even a not-so-great butternut squash is usually stilllll pretty darn great, but over-ripe or under-ripe could mean a lack of flavor, dryness, or mushy texture. Follow these tips to avoid those downfalls and be armed with tools to pick the sweetest and most flavorful of the bunch!
- Skin: Look for squash that is a deep orangey beige and even in color without any bruises, cuts or blemishes. You also want to find a squash with a matte finish, no gloss.
- Weight: Pick up a few and select a squash that seems heavy for its size. Kind of like a melon, a squash that feels too light isn’t ripe yet!
- Stem: Select a squash with a dark brown stem attached. If the stem has popped off that may be a sign that it is past its prime.
Step 2: Prepare your squash for peeling
Prepare your squash by giving it a gentle rinse, light scrub, and drying completely. Next, microwave your squash for 30-60 seconds to loosen and soften the skin slightly. Doing this will make it much easier to peel.
Step 3: Cut off ends
Place your squash on a cutting board on a flat, stable surface, and use a sharp chef’s knife to slice off the stem at the top, as well as the bottom. Discard.
Step 4: Peel
I like to use a y-shaped vegetable peeler like this one as it provides good leverage and control. Place your squash on a stable, flat surface and peel top to bottom to remove skin.
Step 5: Slice in half
Stand your squash up on the bottom end on a flat, stable surface, and carefully slice it in half lengthwise.
Step 6: Scoop out seeds
Use a medium-sized spoon to scoop out the seeds and strings. These seeds can be washed and roasted just like pumpkin seeds if desired!