Brussels Sprouts Casserole (Oil-Free)

Brussels Sprouts Casserole (Oil-Free)

Prep Time10 mins
Cook Time45 mins
Course: Entree
Cuisine: Vegan
Servings: 4

Ingredients

  • 3 cups thinly sliced brussels sprouts
  • 1 cubed big potato
  • 1 sliced medium onion
  • 1 cup cashew cream 3/4 cup soaked cashews blended with 1 cup water
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt
  • tsp cayenne pepper
  • 1 tsp yellow mustard
  • 1 tbsp lemon juice
  • 1 cup crushed croutons or seasoned panko bread crumbs
  • cup fresh chopped parsley

Instructions

  • In a big bowl, mix the cashew cream, and spices (save about 1/3 cup of the this for serving).
  • Then add the onion, potatoes, and brussels sprouts, and mix.
  • Pour the brussels sprouts into an 8×8 baking dish and layer with the crushed croutons, bread crumbs, and parsley.
  • Cover the baking dish with foil and bake at 400°F for 45 minutes.
  • Pour the extra seasoned cashew cream over the casserole before serving.

Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

Prep Time30 mins
Cook Time30 mins
Course: Entree
Cuisine: Italian, Vegan
Servings: 2

Ingredients

  • 1 large eggplant
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 tsp cornstarch
  • 2 tbsp vegan parmesan (https://tomatoeswithlemon.com/cashew-parmesan/)
  • 1 tsp dried oregano
  • ¼ tsp salt
  • ½ cup unsweetened almond or oat milk
  • 1-2 tbsp olive oil (optional)

Instructions

  • Thinly slice eggplant about ¼ inch thick. Sprinkle with salt. Arrange in a colander and place in the sink for about 15 minutes to draw out the bitter taste of the eggplant.
  • Rinse and dry the eggplant with a kitchen towel.
  • Prepare your dipping stations. Mix the bread crumbs with oregano, salt, and vegan parmesan. Then mix the flour with cornstarch. Place the breadcrumb mixture in a dish, the flour mixture in a dish, and almond milk in a dish.
  • Dip eggplant slices in flour, then almond milk, then breadcrumbs, and place on a baking sheet lined with parchment paper.
  • Drizzle or spray olive oil on each eggplant.
  • Bake at 400°F for 30 minutes.
  • Serve with your favorite pasta and sauce!

Tahini-Free Hummus (Oil-Free)

Tahini-Free Hummus (Oil-Free)

Prep Time10 mins
Cook Time10 mins
Course: Snacks
Cuisine: Mediterranean

Ingredients

  • 1 cup cooked chickpeas
  • cup soaked raw cashews or cashew yogurt
  • 3 garlic cloves
  • ½ tsp ground cumin
  • 1 tsp baking soda (optional)
  • ½ tsp salt
  • 6 tbsp freshly squeezed lemon juice
  • Freshly cracked black pepper to taste
  • ½ cup fresh chopped parsley (optional)
  • 6 to 10 tbsp ice water

Instructions

  • In a food processor, add all the ingredients and blend for at least 5 minutes until you have a smooth puree, scraping down the sides as you go.
  • Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time.
  • Add the parsley and blend for 1-3 pulses.
  • Garnish with herbs, paprika, or cumin.

Single Serve Noodles

Single Serve Noodles

Prep Time5 mins
Cook Time5 mins
Course: Entree
Cuisine: Vegan

Ingredients

  • 1 pack of ramen noodles
  • ½ tbsp vegan butter
  • 1 minced garlic clove
  • 2 tbsp soy sauce
  • 1 tbsp teriyaki sauce
  • ½ tbsp brown sugar or coconut sugar
  • big pinch of crushed red pepper
  • 1 sliced spring green onion
  • 1 tbsp seasame seeds

Instructions

  • In a small pan, melt the butter then add the garlic and sauté for under a minute.
  • Add the soy sauce and the teriyaki sauce and keep stirring.
  • Now add the brown sugar and red pepper and stir to combine.
  • Pour boiling water into a medium bowl and add the ramen noodles and let it sit for about 1-3 minutes.
  • Add the noodles to the sauce in the pan and mix well.
  • Garnish with spring onion and sesame seeds!

High-Fiber Energy Bites

High-Fiber Energy Bites

Prep Time10 mins
Cook Time25 mins
Course: Snacks
Cuisine: Vegan

Ingredients

  • ¼ cup ground flaxseed
  • ½ cup maple syrup
  • 1 cup almond pulp
  • 1 cup rolled oats
  • 1 cup date paste
  • ½ cup maple syrup
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 cup date paste
  • ½ cup chocolate chips

Instructions

  • In a medium bowl, start by mixing the flaxseed and maple syrup. Let it sit for about 5 minutes to thicken.
  • Continue adding the other ingredients in the same bowl (don't add the chocolate chips yet).
  • After adding the date paste, mix with a fork to make it easier for the date paste to break down. You could continue to mash with a fork.
  • Add the chocolate chips and finish mixing and bring all the ingredients together evenly.
  • Roll into half-inch bites. Or if you prefer roll bigger bites.
  • Bake at 350°F for 25 minutes.

Bakery Style Chocolate Chip Cookies (Crispy Edges and Chewy Center)

Bakery Style Chocolate Chip Cookies Bakery Style Chocolate Chip Cookies (Crispy Edges and Chewy Center)

Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: Vegan
Servings: 16

Ingredients

Dry ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt

Wet ingredients

  • 1 cup vegan butter (2 sticks)
  • ¾ cup light brown sugar
  • 1 cup granulated sugar
  • 1-2 tsp vanilla extract
  • 1 flax egg 1 tbsp ground flaxseed mixed with 2 ½ tbsp water
  • 9 oz chocolate chips or two chocolate bars

Instructions

  • In a medium bowl, mix the dry ingredients together.
  • Melt the butter in a pot on low heat. You want to melt the butter, not heat it.
  • Add the two sugars to a bowl and then add the butter. Mix them with a hand mixer for 1-2 minutes then add the vanilla and mix a little more.
  • Make the flax egg by mixing the ground flaxseed with water. Set it aside for a few minutes to thicken then add it to the butter/sugar mixture.
  • Add the dry ingredients a little at a time to the butter/sugar mixture and mix until combined.
  • If you are using chocolate bars, use a knife to chop them into small pieces.
  • Mix in the chocolate with the dough.
  • Measure ¼ cup of the dough and form it into a ball. Continue with the rest of the dough. You should get about 15-16 balls.
  • Refrigerate the dough balls for about 30 minutes.
  • Cover a baking sheet with parchment paper and place the dough balls about 1-2 inches apart.
  • Bake 350ºF for 15-17 minutes.
  • Allow the cookies to cool on a baking rack.

Three ingredient pancakes (Gluten-Free, Sugar-Free, Oil-Free)

Three ingredient pancakes Three ingredient pancakes (Gluten-Free, Sugar-Free, Oil-Free)

Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Vegan
Servings: 8

Ingredients

  • 1 cup oat flour
  • 1 cup almond milk
  • 2 tsp baking powder
  • 2 tbsp maple syrup (optional)

Instructions

  • In a medium bowl, mix the oat flour and baking powder then add the almond milk and mix well. The batter will be a bit watery, so you can leave it to thicken for a few minutes or start making the pancakes and the batter will thicken in the bowl as you cook the first pancake.
  • Pour ⅓ of the batter into a non-stick pan. Cook medium-low on each side for about 3 minutes until golden.
  • Top with maple syrup and fresh berries!

Notes

If you want to make your own oat flour, it is very easy! Just blend on high one cup of old-fashioned rolled oats for about a minute until blended into a fine flour.

Fresh Garlic Bread

Fresh Garlic Bread

Prep Time10 mins
Cook Time15 mins
Course: Sides
Cuisine: Italian, Vegan

Ingredients

  • one baguette
  • ½ cup vegan butter
  • 3 tbsp extra virgin olive oil
  • 3 minced garlic cloves
  • ½ cup fresh chopped parsley
  • 1 tsp garlic powder
  • cup vegan parmesan cheese (https://tomatoeswithlemon.com/cashew-parmesan/)

Instructions

  • In a small bowl, mix all ingredients together. Mix well until butter is slightly softened and spreadable.
  • Cut the baguette in half, then cut each one lengthwise ,and place them on a baking sheet.
  • Generously spread the butter mixture on each piece of the bread.
  • Sprinkle the vegan parmesan on each bread.
  • Bake at 375°F for about 15 minutes.

Broccoli Cheddar Soup

Broccoli Cheddar Soup

Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Vegan
Servings: 4

Ingredients

In the pot

  • 1 tbsp olive oil
  • ½ chopped onion
  • 3 minced garlic cloves
  • 3 cups broccoli florets
  • 2 cups water
  • ½ cup plant milk
  • ½ tsp fresh ground black pepper

Sauce

  • 3 medium peeled potatoes
  • ½ medium peeled onion
  • 1 medium carrot
  • cup nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 cup reserved vegetable water

Instructions

  • Start by cooking the potato, onion, and carrot (for the sauce) in a pot of boiling water until vegetables are tender.
  • In another pot, sauté the onion with the olive oil until translucent then add the minced garlic.
  • Add the broccoli florets and continue cooking for about 5 minutes.
  • Add the water and close the pot lid and cook for about 15 minutes on low.
  • Meanwhile, mix the sauce ingredients in a blender with the spices and reserved vegetable water.
  • Add the sauce and black pepper to the soup and simmer for a few minutes then add the plant milk and simmer until creamy.

Romaine Wedge Salad

Romaine Wedge Salad

Prep Time10 mins
Course: Salad
Cuisine: Vegan

Ingredients

Salad

  • 1 romaine lettuce
  • 1 chopped tomato or 1 cup of halved cherry/grape tomatoes
  • sliced purple or yellow onion
  • ½ chopped avocado
  • some chopped parsley
  • 1 cup crushed roasted chickpeas
  • creamy dressing

Roasted chickpeas

  • 2 cups cooked chickpeas
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Creamy dressing

  • 1 cup soaked raw cashew
  • ¾ cup water
  • 1 juiced lemon
  • 1 tsp garlic powder
  • ½ tsp salt

Instructions

Roasted chickpeas

  • Toss all ingredients in a bowl.
  • Spread into a single layer on a baking sheet.
  • Roast in oven 350ºF for about 45 minutes.

Creamy dressing

  • Add all the ingredients to a blender and blend on high until creamy (adjust the watery consistency by adding more water).

Salad

  • Pour all ingredients on a halved romaine lettuce.

Pizza Pockets

Pizza Pockets

Prep Time30 mins
Cook Time10 mins
Course: Entree
Cuisine: Vegan

Ingredients

Dough

  • 3 cups all-purpose flour
  • 1 tsp oregano
  • ½ tsp crushed red pepper
  • cup nutritional yeast
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp instant yeast
  • 1 cup warm oat milk
  • 2 garlic cloves

Filling

  • vegan mozzarella
  • pizza sauce
  • vegan pepperoni

Topping

Instructions

  • In a bowl, mix all the ingredients together until the dough comes together into a loose ball.
  • Transfer the dough onto a floured surface. Now use your hands to knead the dough for a few minutes. Cover and let it rest for about 30 minutes.
  • Cut the dough into pieces and make them into 1-2 inch balls.
  • Roll the dough into a circle large enough for a tablespoon of filling.
  • Add any topping like pizza sauce, vegan mozzarella, and vegan pepperoni.
  • Close the circle and use a fork and go around the edges to seal it closed.
  • Brush top of the pizza pocket with olive oil and sprinkle with vegan parmesan.
  • Bake the pizza pockets in the oven at 450°F for 10-12 minutes until they are golden.

Matcha Cubes

Matcha Cubes

Prep Time5 mins
Course: Drinks
Cuisine: Vegan

Ingredients

  • 2 tsp matcha powder
  • 2½-3 tbsp sugar (you can also use maple syrup)
  • 1 cup warm water
  • splash plant-milk

Instructions

  • Add the matcha to a container (preferably with a spout for easy pouring).
  • Then add the warm water (add water first, then matcha, otherwise the matcha can easily clump) and mix with a matcha whisk (you can also use a regular whisk).
  • Add the sugar and/or maple syrup and a splash of milk then whisk.
  • Pour into ice cube trays or small popsicle mold and freeze!