This cheesy, creamy, pasta sauce is so easy and decadent, it’s perfect over pasta or steamed veggies!
Here’s what you’ll need
1 can full-fat coconut milk
1 can diced tomatoes
3 tbsp nutritional yeast
2 tbsp potato starch
1 tbsp garlic powder
1 tbsp garlic powder
1/2 tbsp paprika
1 tsp salt
Here’s what you’ll do: Whisk all ingredients together in a pot and set to boil. Once boiling simmer until the sauce thickens and becomes the desiered consistancy. For thicker sauce, use more potato starch (add slowly!) for thinner sauce, use less!
Hello. These cookies are SO freaking good I can’t keep it to myself any longer. Although I will be keeping all of the ones I make to myself tysm. They’re also: VEGAN, EASY, HIGH IN PROTEIN, 5 INGREDIENTS, FLOURLESS! Let’s get into it.
Here’s what you’ll need
1 can of chickpeas
1/2 cup peanut butter (the natural kind you have to stir is best, but I won’t judge your JIF)
1/3 cup maple syrup or honey
1/2 tsp baking soda
Pinch of salt
Splash of vanilla extract
1/2 cup vegan chocolate chips
And here’s what you’ll do:
Preheat oven to 350 degrees. Then, blend all ingredients together except chocolate chips. If it’s too dry to blend smoothly you can add a quick splash of water but be really careful not to over-do it.
Mix in your chocolate chips. Spoon blobs of the dough onto a greased or lined baking sheet and bake for about 30 minutes.
You can also skip the oven part all together and just eat the dough whatever works for you 🙂
Ok that’s supposed to be a play on Chicken and Chickpea but it’s so lame i’m sorry!
Ingredients:
1 can chickpeas
1/2 cup chopped onion
1/3 cup cooked brown rice – You can use any other binder you have on hand. Think ground flax, bread crumbs, ground oats – whatever ya got!
2 tbsp buffalo hot sauce
For the coating: breadcrumbs
Here’s what to do:
Preheat oven to 400 degrees
Drain & mash your chickpeas and mash with all other ingredients in a bowl.
Once everything is combined well, form patties in your hand and coat with breadcrumbs. If you don’t have breadcrumbs, use croutons thrown in the blender for a few seconds.
Place coated patties on a greased baking dish.
Bake at 400 degrees for 30 minutes, flipping half way through.
Eat alone or serve on toasted bun with vegan mayo, lettuce, onion and tomato!
Salad dressings in the grocery store are choc full of canola oil (gross) and some sort of dairy (c’mon) and I’m so sick of trying to find a decent vegan dressing that I decided to make my own!
Here’s what you’ll need
1/4 cup EVOO
1/4 cup red or white wine vinegar (I like white better, but red works too, whatever you have on hand!)
1 tablespoon tahini
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
**Save an empty, washed glass salad dressing bottle and pour all ingredients into there! Shake & go!
This is technically not a single serve recipe, actually it should last you a while, but I’ve definitely eaten a whole batch of this in one day. You can pair it with vegetables, pita chips, a scoop in your salad or buddha bowl, or just by the spoonful!
Here’s what you’ll need:
1 can chickpeas (drained & rinsed)
1/3 cup tahini
2 cloves garlic
1 tsp salt
1 tbsp olive oil
3 tbsp water
What you’ll do:
Combine all of the ingredients into a high speed blender
Blend until smooth. Keep adding water 1 tbsp at a time until you get the right consistency
Blend 15-30 seconds longer than you think you need to to achieve the creamiest hummus!
I’ve made A LOT of black bean burgers. There are SO many different ways to make a good black bean burger. Some are way harder than others, and I really can’t be bothered with those. These are good, easy, and get the job done.
Here’s what you’ll need:
1 can black beans (drained & rinsed)
1/4 cup chopped bell pepper
1/4 cup red onion
1 tsp onion powder
1 tsp garlic powder
1 tsp nutritional yeast
1 tsp smoked paprika
1 tbsp ketchup
1/2 cup oats
What to do:
Preheat oven to 375 degrees
Mash the black beans
Add the bell pepper, red onion, onion powder, garlic powder, nutritional yeast, paprika and ketchup. Mix well.
Grind the 1/2 cup of oats into a fine powder and add a little bit of the powder to the mix at a time until the mixture holds together well.
Form balls with about 3 tbsp of mix and place onto a greased baking sheet.
Flatten balls with palm of hand to form patties
Bake at 375 degrees for 30 minutes, flipping half way through
HELLO! These chickpea meatballs are PACKED with flavor and hold together well enough that you can put them on a sandwich with marinara, in a pita with cucumbers and tomatoes, or over pasta with my roasted red pepper sauce, and it won’t turn into a mushy mess! So let’s get into it.
What you’ll need:
1 can of chickpeas (drained)
2 cups cooked brown rice (room temp. or cold)
1 cup chopped pecans
4 cloves of garlic
1/2 cup nutritional yeast
2 tbsp olive oil
2 tsp dried basil
2 tsp salt
pepper to taste
possibly some breadcrumbs
What you’ll do:
Hand mash your chickpeas, or use a food processor if you have one (unlike me). Be sure to mash them just enough so they’re moldable, but still have some nice chunks in them.
Put the pecans in a high-speed blender (or again a food processor if you’re lucky)
Add the rice, blended pecans and garlic to your mashed chickpeas. Mix with hands (or spoon if you’re fancy) until well combined.
Add nutritional yeast, olive oil, basil, salt and pepper, and mix again. (I like to add a few shots of hot sauce in there too for a little spice)
If your mixture is sticking together nicely, you’re good. If it’s too soft, add breadcrumbs until it sticks together better.
Preheat oven to 375 degrees and form your mix into balls using about 2-2 1/2 tbsp of mix per ball
Place balls on a greased cookie tray or PYREX glass pan
This recipe honestly feels like I struck gold. This is the first time I’ve ever made these, and it’s a brand new recipe that I made up and they turned out perfectly. Drew’s always (usually) nice about my cooking, but there’s usually (always) some constructive criticism that he has. NOT WITH THESE. One bite and a huge smile took over his face. He couldn’t even hide that he loved them, and then he said “that was the best cookie I’ve ever had.”
In my opinion, that’s the only thing you need to know to want to try these out, but if you need more, these cookies are chewy, melty, vegan, protein-filled, and can be breakfast or dessert, so honestly it’s a win all around.
Here’s what you’ll need:
1/2 Cup Applesauce
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
1 Flax Egg (1 tbsp ground flax + 3 tbsp water. Mix & let sit for 15 minutes in fridge)
1 1/4 Cup All Purpose Flour
1/4 Cup Protein Powder – I used chocolate, but I’m sure vanilla would be good too!
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Cup Vegan Chocolate Chips
Instructions:
Preheat oven to 350 degrees
Make flax egg and let sit in fridge
Mix applesauce, sugars, and flax egg together until creamy in large bowl.
Add flour, protein powder, baking powder, salt, baking soda and chocolate chips to mixture. Mix until well combined.
Roll into 2” balls and place onto greased baking sheet or baking sheet lined with parchment paper.
Bake for 13-16 minutes or until tops or edges become slightly golden brown.
Notes:
Mixture might be REALLY sticky depending on the protein powder you use. If it’s too sticky to roll into balls, add more protein powder or flour until it’s a bit drier
If the mixture is too dry, add almond milk to mix until you get the right dough consistency.
Grace Plant Based 