Healthy 10-Minute Vegan Cookie Dough With Chickpeas

I feel like we’ve all snuck raw cookie dough directly from the bowl at some point in our lives. Even knowing that raw eggs run the risk of salmonella (and raw flour isn’t much better, either!), the risk is easy to ‘forget’ when you’re standing over the cookie dough. Luckily, this foolproof vegan cookie dough is not only 100% egg-free (so eat it to your heart’s content) and flour-free, but it’s also a healthy chickpea cookie dough!

Yes, you read that right. The secret ingredient in this healthy cookie dough recipe is fiber and protein-dense chickpeas. You can use them for chickpea brownies and dessert hummus, so why not healthy edible cookie dough, too?!

The combination of ingredients mimics regular cookie dough texture amazingly. And don’t worry, it doesn’t taste beany either—or at least not to me, my friends, or most of the readers who have previously made and adored this chickpea cookie dough recipe!

While chickpea cookie dough has made a bit of a splash in the last year or so (thanks to TikTok), vegans like myself have been enjoying this vegan edible cookie dough for years. With good reason.

This recipe is egg, dairy, and gluten-free, can be made sugar-free and oil-free, easy to make, ready in under 10 minutes, and packed with healthy protein and fiber as a nourishing snack. When was the last time you could say that about cookie dough?!

This is the easiest and healthiest gluten-free edible cookie dough you’ll try. Eat it from a bowl, shape it into donuts, roll it into bliss balls (like these healthy bliss balls or lemon coconut energy balls), or even turn it into no-bake cookie dough bars!

The Ingredients

This healthy chickpea cookie dough recipe comprises just a handful of pantry staples. The ingredients are so simple, in fact, that you likely have them all in your kitchen already!

• Chickpeas: Use canned (low sodium is best) or pre-cooked chickpeas, rinsed thoroughly. White beans would also work.
• Nut butter: Any nut butter will work. I.e., almond butter, peanut butter, cashew butter. Use sunflower seed butter or coconut butter for a nut-free vegan cookie dough recipe. Tahini will also work if you don’t mind the slightly bitter taste.
• Sweetener: Use regular organic sugar, brown sugar, coconut sugar, or Erythritol (sugar-free). You can use granulated sugar or process it in a high-speed blender or coffee/spice grinder beforehand, whatever you prefer.
• Sea salt: This will enhance the flavors in the vegan chocolate chip cookie dough.
• Baking soda: Just a tiny pinch will help provide extra ‘cookie dough’ taste.
• Coconut flour: I love using coconut flour for this flourless cookie dough. Almond flour would also work, but you’ll likely need a little extra since coconut flour is particularly absorbent. Oat flour should work too.
• Vanilla extract: Use pure, natural vanilla extract for the best flavor.
• Dairy-free chocolate chips: No non-vegan or vegan cookie dough recipe would be complete without chocolate chips. Use your favorite brand of regular or sugar-free chocolate chips. I used mini chocolate chips, but regular will also work.

Optional Add-ins

Like regular cookie dough, there are plenty of ways to adapt this vegan, gluten-free cookie dough. Here are a few of my top recommendations.

• Cacao nibs: Swap out some or all chocolate for antioxidant-rich, crunchy cacao nibs.
• Dried fruit: Like raisins, chopped dates, apricots, blueberries, etc.
• Shredded coconut: Added for texture and flavor.
• Nuts: Add chopped raw or toasted (I prefer the latter) nuts.
• Protein powder: Swap out some coconut flour for your favorite vanilla or cookie-dough flavored protein powder. Choose a brand based on your flavor and dietary requirements (gluten-free, sugar-free, etc.).
• Spices: Add a pinch of cinnamon, nutmeg, pumpkin spice, etc., to taste.
• Other mix-ins: Sprinkles, crushed pretzels, crumbled cookies or brownie pieces, peanut butter cups, etc.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Healthy Vegan Cookie Dough?

The process for this chickpea cookie dough recipe couldn’t be simpler and is made up of just a few steps.

• First, add the chickpeas, nut butter, and vanilla extract to a food processor and process until smooth, scraping down the sides of the jug as needed.
• Then, add all the remaining ingredients (except the chocolate chips) and mix again.
• Finally, add the chocolate and stir them in with a spoon or spatula—Enjoy!

For the best flavor and texture, let it sit in the fridge for 30 minutes to thicken and for the flavors to meld.

Enjoy the dairy-free cookie dough with a spoon, shape it into doughnuts, roll it into balls, etc. You can even roll it into mini balls to add to vegan ice cream. Alternatively, thin it slightly with dairy-free milk and serve it as a vegan cookie dough dip with crackers and fruit!

Storage Instructions

Store any leftover plant-based cookie dough in an airtight container in the fridge for up to 5 days (if you don’t eat it all within a few hours…).

Freeze: I recommend portioning the cookie dough into an XL ice cube tray or in Ziplock bags (flattened, excess air removed). Store it for up to 2 months, then allow it to thaw in the fridge overnight before enjoying it once more.

FAQs

Can I substitute the chickpeas?

You could also make a white bean cookie dough using cannellini beans.

Could I use maple syrup?

Yes, using liquid sweeteners like maple syrup or date syrup will work fine; you might just need to tweak the amount of flour added if it becomes too soft.

Can I use regular wheat flour?

In general, it isn’t recommended to consume raw flour. However, if you want to use wheat flour, then it can be heat treated.

Spread it across a baking tray and bake it in a pre-heat oven for 8-10 minutes at 350F/180C, stirring every 2 minutes, until an instant-read thermometer reads an internal temperature of 160F/72C or above.

Then allow it to cool completely before making the healthy cookie dough.

Does chickpea cookie dough taste like regular cookie dough?

I don’t claim that the result is identical to a cookie dough recipe containing eggs, refined sugar, flour, and butter. But it still tastes delicious and is, furthermore, MUCH healthier!

Can I bake edible cookie dough?

Yes, you can use this edible cookie dough without flour to make baked cookies, too! Scoop and press the chickpea cookie dough into cookies and bake for around 12 minutes at 350F/175C. Here is how the baked cookies look:

Recipe Notes and Top Tips

• Rinse the chickpeas really well: When using canned chickpeas, I recommend THOROUGHLY rinsing them for the best (and most neutral) flavor.
• For creamier edible cookie dough without butter: Increase the amount of nut or seed butter added to the recipe.
• The yield: This recipe makes about 400 g of cookie dough. I’ve found that 100 g is a great portion of cookie dough for one.
• Change the shape: Enjoy the chickpea cookie dough from a bowl or shape it into bliss balls or donuts.
• If it’s too soft: Placing the vegan cookie dough in the fridge for a short while should help thicken it up.
• For a smoother dough: Like when making hummus, if you want a smoother dip, you could peel the chickpeas (by rubbing them between your hands or a clean kitchen towel).

More Healthy Dessert Recipes

This chickpea cookie dough recipe isn’t the first time I’ve hidden healthy ingredients in sweet treats. You might enjoy:

• Black bean brownies
• Sweet potato brownies
• No-bake avocado cheesecake
• Zucchini chocolate cake
• Vegan zucchini brownies
• Chocolate avocado cake
• Vegan chocolate mousse

If you try this healthy chickpea-based vegan cookie dough recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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Chickpea Cookie Dough

This chickpea cookie dough contains just 7 ingredients, is vegan (dairy-free, egg-free), gluten-free, optionally sugar-free, and packed with plenty of plant-based protein, thanks to a secret healthy ingredient (chickpeas!). Perfect for high-protein, guilt-free snacking!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 4

Calories 259kcal

Author Michaela Vais

Equipment

• Kitchen scale*
• Food processor*

Ingredients

• 1 (15 oz) can chickpeas rinsed and drained (see notes)
• 1/4 cup nut butter of choice (see notes)
• 1/2 cup powdered Erythritol or icing sugar (see notes)
• 1-2 pinches of sea salt
• 1/8 tsp baking soda (for the cookie dough taste)
• 2 1/2 tbsp coconut flour (see notes)
• 1 tsp vanilla extract
• 1/4 cup dairy-free chocolate chips

US Cups - Grams

Instructions

• Watch the video in the post for easy visual instructions. I recommend using a kitchen scale for this recipe.
• Process the rinsed and drained chickpeas, nut butter, and vanilla extract in a food processor. Scrape down the sides of the container and mix again.
• Add all other ingredients (except the chocolate chips) and mix again.
• Finally, add the chocolate chips and stir with a spoon.
• Enjoy! I shaped the cookie dough into donuts but that's totally optional! Store leftovers in the fridge.

Video

Notes

• Chickpeas: You could also use white beans instead of chickpeas. It's important that you rinse the chickpeas really well.
• Nut butter: Any nut/seed butter (e.g. almond butter, coconut butter, cashew butter, sunflower seed butter etc) is fine. To make the edible cookie dough creamier, simply add more nut butter, up to 1/2 cup.
• Sweetener: You can use coconut sugar or regular (brown) sugar instead of Erythritol. To make powdered sugar, simply process it in a blender or in an electric coffee/spice grinder for some seconds.
• Flour: You can use almond flour instead of coconut flour, but you will probably need to add a little more. Oat flour might work too.
• Baked cookies: You can also bake the dough. I made cookies and they turned out fine. You can see a photo of them here. I shaped the dough into cookies and baked them for 12 minutes in the oven at 350 degrees F (175 degrees C).
• The recipe makes about 400 grams of cookie dough. Nutrition facts are for 100 g (1/4 of the recipe) calculated with Erythritol.

Nutrition Facts

Chickpea Cookie Dough

Serving Size

 

100 g

Amount per Serving

Calories

259

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

4

g

20

%

Sodium

 

293

mg

12

%

Potassium

 

196

mg

6

%

Carbohydrates

 

22

g

7

%

Fiber

 

8

g

32

%

Sugar

 

9

g

10

%

Protein

 

9

g

18

%

Vitamin A

 

14

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

97

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 100g | Calories: 259kcal | Carbohydrates: 22g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Sodium: 293mg | Potassium: 196mg | Fiber: 8g | Sugar: 9g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg

If you are using Pinterest, feel free to pin the following photo:

The post Chickpea Cookie Dough (Vegan, Gluten-Free) appeared first on Elavegan | Recipes.

Using veggies as a base is a great way to enjoy lower-calorie, often low-carb pizza. I’ve already shared a zucchini crust pizza, but now it’s the turn of this eggplant pizza recipe. When baked, eggplant is tender and almost creamy, but with a neutral enough flavor to make a wonderful low-carb pizza for your toppings of choice.

As much as I often adore carbs, sometimes I’m in the mood for something a little lighter without sacrificing comfort and wholesomeness. You can’t go wrong with a veggie-based low-carb pizza, then! It’s still tomatoey, cheesy, garlicky, and loaded with your favorite toppings, but all supported by healthier eggplant slices instead of calorie and carb-heavy pizza dough. Win-Win!

Enjoy them as a simple party appetizer, snack, mid-week side, or even light main. Just note that this is definitely a fork and knife type pizza, as the eggplant becomes tender once cooked.

Is Eggplant Keto, and What Are Its Health Benefits?

Eggplants (also called aubergines) are highly nutrient-dense, containing good levels of manganese, folate, potassium, and vitamin K. Even better, though, eggplants are packed with antioxidants and are naturally low-carb, so perfect for a keto diet.

In fact, eggplants are a wonderful high-fiber, low-calorie, nutrient-dense food. They can support heart health, blood sugar control, and the polyphenols in eggplant may help protect the body from cancer (source). Luckily for us, they are also versatile and can be baked, fried, grilled, sautéed, and turned into keto eggplant pizza bites, of course.

If you’re a big eggplant fan, you might also enjoy this creamy eggplant chickpea curry or lentil-stuffed eggplant!

The Ingredients

This eggplant pizza recipe is super pantry friendly and versatile enough with the toppings to work with what you’ve got. It’s cheesy, garlicky, herby, and delicious!

• Eggplant: You’ll need one large eggplant. Make sure it’s heavy for its size and blemish-free. Choose one uniform in size to make even-sized slices.
• Olive oil: Or another neutral oil like avocado oil, etc.
• Tomato sauce: Use the marinara sauce or pizza sauce of your choice. Make sure it’s keto-friendly if necessary. Tomato purée would work in a pinch.
• Garlic: I used fresh minced garlic, though garlic powder will work too.
• Salt & black pepper: To season the eggplant slices.
• Oregano: A small amount of dried oregano adds more classic pizza flavor. Italian seasoning would also work.
• Dairy-free cheese: I used homemade vegan mozzarella.
• Toppings: I used a combination of cherry tomatoes and olives. Keep reading for other recommendations.
• Basil: I highly recommend using some fresh basil for garnish.

Optional Additions & Toppings

• Other vegan cheese: Experiment with vegan Parmesan cheese, feta, smoky cheese, etc.
• Spice: Thinly sliced chilies/ jalapeños or red pepper flakes could add some heat.
• Vegetables: There are plenty of veggies to choose from, including:
  • Artichoke hearts
  • Sun-dried tomatoes (instead of fresh)
  • Sweetcorn
  • Bell pepper
  • Red onion OR caramelized onion
  • Mushrooms (sautéed first)
  • Chickpeas
  • Baby spinach
• Protein: e.g, finely chopped marinated tofu/tempeh (cubed or shredded), vegan ham/bacon, vegan sausage, etc.
• Pesto: Swirl over the top of the eggplant pizza for a flavor boost. Like this avocado pesto.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How To Make Eggplant Pizza

• First, preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
• Then, slice the eggplant horizontally into ½-inch (1 cm) thick round slices, brush each slice with a bit of olive oil on both sides and then transfer them to the baking sheet.

• Sprinkle the eggplant with salt, pepper, and half of the dried oregano and bake for 15 minutes.

• Meanwhile, combine the remaining oregano with the tomato sauce, minced garlic, and salt and pepper.
• After the 15 minutes, spread each eggplant slice with the tomato sauce and top it off with the cheese and toppings of your choice. I used homemade mozzarella with cherry tomatoes and olives.

• Bake the eggplant pizza bites for a further 10-12 minutes, then remove them from the oven, garnish with fresh basil, and enjoy!

You can optionally broil them for a minute or two at the end, too, if preferred.

Storage Instructions

Make ahead: Depending on how you plan to top the eggplant pizza bites, you could pre-chop some toppings a day or two in advance and store them in airtight containers in the fridge.

Store: I highly recommend enjoying the eggplant pizzas immediately for the best flavor and texture. However, you can store any leftovers in an airtight container in the fridge for 2-3 days.

Reheat: Place the eggplant pizza bites back in the oven for a few minutes.

Serving Recommendations

You can enjoy these mini eggplant pizza bites as an appetizer, party food, side dish, or even main (if you eat enough of them). Enjoy them with:

• Other appetizers: You could serve them at a party with other appetizers, like vegan jalapeño poppers, buffalo cauliflower wings, cheesy garlic breadsticks, garlic white bean dip, etc.
• Salad: Complete the low-carb meal with a simple side salad. Alternatively, go for something heartier like lentil salad with tahini dressing.
• Fries: Since the eggplant pizza bites are fairly light, you could enjoy them with a side of fries or potato wedges. Or make these carrot fries, yuca fries, polenta fries, or loaded nacho fries.
• Grains: Make a heartier meal by pairing the eggplant pizzas with a side of rice, quinoa, or even a brown rice salad.
• Veggies: You could also serve them with additional roasted, sautéed, or otherwise cooked vegetable side dishes. I.e., cooked broccoli, asparagus, cauliflower, etc.

FAQs

Should I peel the eggplant?

Eggplant peel is not only edible but provides the eggplant pizza bites with some stability. So I don’t recommend peeling the eggplant unless the peel is particularly tough.

Can I slice the eggplant lengthwise?

If you’d prefer larger eggplant pizzas, slice the pieces vertically rather than in small horizontal rounds. The cooking times will be the same.

Do I need to salt the eggplant slices?

Salting eggplant will help draw out excess moisture from the vegetable and help to avoid soggy eggplant pizza. However, I haven’t found it necessary with the high-heat roasting method I’ve used. However, feel free to experiment if you want to remove even more liquid from the eggplant.

Can I make air fryer eggplant pizzas?

Yes, however, I recommend salting the eggplant slices for ten minutes and patting them dry with paper towels. Then cook the eggplant slices at 400F/205C for 7-8 minutes, flipping at 5 minutes. Top with the toppings, and cook for a further 4-5 minutes.

Don’t overcrowd the basket; leave space between each eggplant slice for air to circulate. The time will vary slightly between air fryer models.

Recipe Notes and Tips

• Slice them evenly: So the eggplant pizzas all cook at an even rate.
• Don’t underbake the eggplant: Eggplant can be spongy and rubbery when not cooked enough. So make a test one and adjust if necessary.
• Don’t skip the pre-roast: If you just whack all the toppings on the eggplant slices and hope for the best, you’re asking for a disaster. The first 15 minutes of roasting time are needed to bring out some water from the eggplant slices and get it to the correct texture.
• Don’t use too many toppings: Otherwise, the eggplant pizza might turn out soggy.

More Vegan Pizza Recipes

• Vegan Neapolitan style pizza
• Vegan calzone
• Deep dish pizza
• Pizza ring with spinach
• Sweet potato pizza crust
• The BEST gluten-free pizza crust
• Mexican pizza with refried beans
• Avocado chickpea pizza

If you try this easy, low-carb eggplant pizza recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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Eggplant Pizza Recipe

This easy low-carb eggplant pizza recipe requires just a handful of pantry-friendly ingredients, including versatile toppings, and is ready in 30 minutes. The mini pizza is gluten-free, grain-free, keto, low-calorie, vegetarian (vegan), and perfect for parties and mid-week meals!

Course Appetizer, Pizza

Cuisine Italian

Prep Time 8 minutes

Cook Time 22 minutes

Total Time 30 minutes

Servings 12 slices

Calories 61kcal

Author Michaela Vais

Ingredients

• 1 large eggplant
• 1 1/2 tbsp olive oil
• 1/2 cup tomato sauce (e.g. marinara or pizza sauce)
• 2 garlic cloves minced
• Salt and pepper to taste
• 1 tsp dried oregano
• 3/4 cup vegan mozzarella (I used homemade)
• 1/2 cup cherry tomatoes halved
• 1/4 cup olives sliced
• Fresh basil chopped for garnish

US Cups - Grams

Instructions

• You can watch the short video for visual instructions.

  Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
• Slice the eggplant horizontally into 1⁄2-inch (1 cm) thick slices. Brush a little olive oil on each side of the slices and place them on the lined baking sheet.
• Sprinkle with a little salt, pepper, and the half amount of dried oregano. Bake in the oven for 15 minutes.
• Mix the tomato sauce with the minced garlic, salt, pepper, and the remaining oregano.
• After 15 minutes, remove the eggplant slices from the oven, and top them with the tomato sauce, vegan mozzarella, and any toppings you like (I used cherry tomatoes and olives).
• Bake for a further 10-12 minutes. Garnish with fresh basil and enjoy!

Video

Notes

• Slice them evenly: So the eggplant pizzas all cook at an even rate.
• Don’t underbake the eggplant: Eggplant can be spongy and rubbery when not cooked enough.
• Don’t skip the pre-roast: The first 15 minutes of roasting time are needed to bring out some water from the eggplant slices and get it to the correct texture.
• Don't use too many toppings: Otherwise, the eggplant pizza might turn out soggy.
• Read the blog post for more tips, FAQs, and serving suggestions.

Nutrition Facts

Eggplant Pizza Recipe

Serving Size

 

1 slice

Amount per Serving

Calories

61

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

5

%

Sodium

 

261

mg

11

%

Potassium

 

179

mg

5

%

Carbohydrates

 

4

g

1

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

1

g

2

%

Vitamin A

 

99

IU

2

%

Vitamin C

 

3

mg

4

%

Calcium

 

15

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 61kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 261mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Eggplant Pizza Recipe (Low-Carb) appeared first on Elavegan | Recipes.

36+ Healthy Vegan Desserts The Whole Family Will Love

Cakes, brownies, ice cream, and candy bars are all classic dessert options… and are also usually packed with eggs and dairy. Luckily, that’s no longer necessary, thanks to an ever-growing list of simple ingredient substitutions. This list of vegan dessert recipes is just helping to prove that you don’t need eggs or dairy to create rich, delicious, and healthy desserts ready to impress!

Whether you want a light treat, decadent vegan chocolate dessert, or something fun and fruity, – this list of easy vegan desserts contains a little of everything you might like to fit any mood and occasion.

Even better, most options below are vegan gluten-free desserts as well as oil-free and refined sugar-free (or have options to become so). Many of them even include options for entirely sugar-free versions, so you can enjoy maximum enjoyment with minimum empty calories!

Healthy Vegan Desserts

For those who prefer something light and healthy while still satisfying a sweet tooth, you might enjoy this collection of vegan desserts.

Healthy Banana Bread (Sugar-Free)

Enjoy banana bread that ditches empty calories for wholesome, good-for-you ingredients. This bread is oil-free, butter-free, gluten-free, egg-free, and naturally sweetened with dates.

Simple Bliss Balls

These bliss balls are nut-free, gluten-free, and ready in just five minutes. With oats, dates, and seeds, these are great for your macros, containing healthy carbs, fats, and protein—no processed ingredients or refined sugars.

More? I love bite-sized lazy vegan desserts so much that I’ve also shared coconut bliss balls and keto chocolate truffles.

Healthy Peanut Butter Cookies

With a combination of nuts/seeds of choice, coconut flour, and peanut butter, these healthy cookies are for all peanut butter fans. They’re low-carb, vegan, gluten-free, and versatile!

More? Looking for more vegan, sugar-free, healthy desserts? You might also enjoy these healthy breakfast cookies.

Chocolate Keto Chia Pudding

Chia pudding is low carb, high-protein, and contains heart-healthy omega fatty acids. This chocolate version doubles up as both a breakfast and vegan dessert recipe—perfect for those wanting something lighter while satisfying chocolate cravings.

Blueberry Apple Crumble

Blueberries, apple, and cinnamon make up the moreish filling for this streusel-topped fruit crumble. With options to make this vegan dessert without oil or refined sugars, this healthy fruity simple vegan dessert will work for breakfast or dessert. There are plenty of recipe variations and add-ins included, too.

More? You might also enjoy this plum and apple crumble or apple crisp without oats.

Healthy Vegan Chocolate Desserts

We’re all a little chocolate obsessed, whether or not we consume dairy. Luckily, I have plenty of healthy vegan chocolate desserts to choose from, including vegan baking recipes like cakes, brownies, pies, and simple no-bake mousse.

Zucchini Brownies

This healthy vegan dessert is fudgy, moist, soft, and perfect for chocolate lovers. The recipe is naturally gluten-free and super easy to make!

More? I could probably do an entire roundup dedicated to my love of vegan brownie recipes. With sweet potato brownies, no-bake brownies, black bean brownies, cheesecake brownies – there’s something for everyone!

Chocolate Mini Cake

This no-bake chocolate mini cake is a delicious blend between cheesecake and tart, combining a rich cashew-based chocolate filling, ganache topping, and crunchy nut or seed-based crust. It’s dairy-free, egg-free, gluten-free, and perfect for impressing chocolate lovers.

More? If you’re not a fan of cashew-based vegan sweets, try this chocolate pie! Instead of cashews, this decadent chocolate filling relies on sweet potato and avocado!

Vegan Molten Lava Cake

Any vegan baked goods that ooze melting chocolate have the official ElaVegan seal of approval. It’s rich, decadent, sinfully delicious, and perfect for serving at dinner parties and special events. It’s also gluten-free, can be made with unrefined sugars, and is generally healthier than traditional molten desserts!

Vegan Chocolate Mug Cake

It’s cake. It’s chocolate. And it requires just 5 minutes to prepare from scratch—now that’s a lazy vegan dessert perfect for a last-minute treat or for a household of one or two! Enjoy this chocolate cake with a creamy nut butter stuffing and topped with a scoop of ice cream for a decadent quick vegan dessert.

Creamy Vegan Chocolate Mousse

If you’re looking for quick healthy vegan desserts- jackpot! You can make this creamy vegan chocolate mousse two ways (with silken tofu or avocado) and it takes just 5 minutes to prepare from scratch. The results are creamy, silky, and rich, perfect for enjoying with fresh berries and coconut whipped cream.

More? You might also like this chocolate pudding. Prefer something non-chocolatey? Check out this peanut butter mousse or strawberry mousse.

Bonus: Creamy Vegan Hot Chocolate

There’s never a wrong time to enjoy a creamy mug of hot chocolate. Especially when it’s homemade with a creamy base and tons of flavor variations. Pair this with a cookie, brownie, or slice of cake for the BEST vegan dessert!

Fruity Vegan Desserts

There are two types of people out there. Those who always reach for the rich and creamy options vs. those who prefer something fruity and tangy. The following collection of gluten-free vegan desserts are for the latter.

Lemon Cheesecake Bars

Combine a gluten-free oat-based crust with a creamy, zesty, melt-in-the-mouth creamy lemon cheesecake topping, for this moreish vegan gluten-free dessert. Even better, if you want a lighter treat, you can make these sugar-free!

More? Want to enjoy more decadent lemon-based easy vegan desserts that are healthy? You’ll adore this lemon cheesecake tart. I’ve also shared a lemon sheet cake (with frosting).

Mango Sticky Rice

This Thai-inspired vegan gluten-free dessert recipe combined warm, sweet (with a refined sugar-free option) coconut sticky rice with fresh and custardy mango slices for a simple yet super delicious treat. This easy vegan dessert is perfect for bringing out during the warm summer months.

Vegan Key Lime Pie

This classic dessert-turned-vegan is creamy, light, tangy, and a fantastic option for potlucks and picnics. It’s oil-free, nut-free, gluten-free, refined-sugar-free, and surprisingly simple to assemble!

Blueberry Galette (Gluten-Free)

If you’re a fan of blueberries, these vegan pastries are for you. This blueberry galette is bursting with fresh blueberries over an oat-based pastry and is delicious with a  scoop of ice cream. Prepare a single large galette or several individual-serve ones, and swap out the flour and filling (other berries and fruits welcome!) to your liking for a versatile, fruity, delicious vegan pastry!

Pineapple Bread

If you like Piña Coladas (… and getting caught in the rain), then you’ll love this pineapple coconut bread. It’s moist, tender, sweet, and packed with fresh pineapple and shredded coconut. Best of all, it’s also oil-free, refined sugar-free, and gluten-free, too!

Raspberry Oatmeal Bars

These raspberry oatmeal bars have a creamy twist thanks to the delicious vegan custard layer nestled between a flavorful raspberry chia jam and oat and almond base. It’s creamy, sweet, tangy, and a delicious vegan gluten-free dessert that is actually healthy!

More? Prefer your crumble bars custard-free? Then you might enjoy these strawberry oatmeal bars!

Mango Pie

With a creamy mango layer topped with a sweet mango jelly layer over a gluten-free granola crust, this two-layer mango tart/ pie is fun, fruity, and perfect for impressing all summer through. Serve this vegan dessert at picnics, potlucks, BBQs, and dinner parties for lots of satisfied tummies! Soy-free and no-bake options are included.

Vegan Banana Pudding

This Southern-style banana pudding is super creamy and delicious with layers of sweet vanilla pudding, homemade vanilla wafers, fresh banana slices, and dairy-free whipped cream. Best of all, it requires only simple ingredients and under 30 minutes of prep time until this easy vegan dessert is ready to impress!

Caramel Apple Cheesecake

Whether it’s autumn/ fall or you’re just apple and cinnamon obsessed like me, this vegan gluten-free dessert is the answer to your fall dessert dreams. Combining layers of creamy cheesecake, cinnamon apple filling, and caramel sauce over a simple gluten-free crust, no one would guess this dessert is 100% vegan!

No-Bake and Raw Vegan Desserts

Want to enjoy vegan dessert recipes without touching the oven? No problem! The below healthy dessert ideas are no-bake and/or raw vegan desserts, including vegan ice cream, cheesecake, and more!

Peanut Butter Nice Cream

No list of best vegan desserts would be complete without ice cream. Ditching the eggs and dairy found in traditional ice cream, this peanut butter nicecream relies on a frozen banana base (and just 3 ingredients in total!) for a super quick and simple healthy dessert treat. Enjoy it alone, with caramel sauce, or to top other healthy vegan desserts!

More? Enjoy a thick, creamy, and rich vegan chocolate ice cream made with a coconut milk and sweet potato base (don’t worry, you can’t taste it!).

Vegan Flan (Crème Caramel)

This vegan crème caramel is sweet, creamy, and melt-in-the-mouth perfection, perfect for impressing friends and family. You only need 15 minutes of prep and 6 ingredients for this dairy-free, egg-free, soy-free vegan sweet.

Creamy Vegan Tiramisu

While traditional tiramisu is loaded with eggs and dairy, this vegan version has all the flavor and decadence but is 100% egg and dairy-free. As a bonus, it’s gluten-free, too! With layers of fluffy sponge cake fingers, creamy cashew, and coconut-based ‘mascarpone’ and spiked coffee, this is perfect for impressing at dinner parties!

More? If you want to enjoy all the elements of tiramisu but with way less ‘fuss,’ you might prefer these Mini Tiramisu Cups.

Vegan No-Bake Cheesecake

This simple vegan cheesecake is melt-in-the-mouth creamy, (optionally) tinged pink, gluten-free, refined sugar-free, healthy, and a fuss-free no-bake dessert! Furthermore, it’s just perfect for Mother’s Day or Valentine’s Day!

More? You might also enjoy this fruity raw vegan blueberry cheesecake or mini cheesecake tarts. Prefer baked cheesecake? Check out my coffee cheesecake or poppyseed cheesecake.

Homemade Marzipan

Making marzipan from scratch is easier than you might think, plus it’s budget-friendly! You’ll need just 3 ingredients and only 5 minutes to prepare this homemade vegan, keto-friendly marzipan recipe!

Bite-Sized Treats

Whether you want vegan sweets on the go or just prefer your desserts in bite-sized portions, the below cookies, truffles, muffins, and other healthy treat recipes are sure to impress.

Peanut Butter Truffles

These peanut butter truffles contain a creamy sweet PB center, coated with a dark chocolate shell, perfect as a high-protein, bite-sized treat that is dairy-free, gluten-free, and vegan!

White Chocolate Peanut Butter Cups

Made with homemade white chocolate and creamy peanut butter, this easy vegan dessert is super simple to prepare and can be made sugar-free and with different fillings!

Chocolate Fudge Cookies

Vegan baking doesn’t need to be complicated. All you need is one bowl and simple ingredients for these one-bowl flourless double chocolate chip fudge cookies. They’re super soft, chewy, and fudgy!

More? If you love cookies, make sure to check out all of my vegan cookie recipes.

Vegan Blueberry Muffins

Moist, delicious vegan blueberry muffins, made with simple pantry ingredients and refreshing blueberries. Perfect to make ahead and enjoy in your lunch box, on the go, or as a quick afternoon treat. These muffins are gluten-free, dairy-free, eggless, refined sugar-free, and great for kids! Make sure to check out my other vegan muffin recipes.

Homemade Ferrero Rocher

With just 8 ingredients and a simple process, you can make a homemade version of this chocolate hazelnut candy with little effort.

More? There are plenty of other homemade vegan and gluten-free candy bars you can enjoy. I’ve already shared recipes for vegan Bounty bars, and vegan Snickers bars!

2-Ingredient Truffles

These 2-ingredient condensed milk truffles are rich, fudgy, versatile, and ready with just minutes of hands-on prep. Now that’s a lazy vegan dessert anyone can appreciate!

Vegan Cake Recipes

Last but certainly not least, some simple and delicious vegan baking recipes. This selection of cakes is not only all vegan AND gluten-free, but they’re still moist, and ready to impress vegans and non-vegans alike!

Vegan Coffee Cake

This vegan cinnamon coffee cake is sweet, buttery, and packed with cinnamon flavor and a moreish cinnamon streusel topping. Perfect for enjoying with a cup of coffee or tea. Furthermore, it’s gluten-free and optionally refined sugar-free.

Vegan Coconut Cake

This vegan coconut cake is tender, moist, and jam-packed with creamy coconut flavor, like a Raffaello in cake form! Better yet, it’s oil-free, refined-sugar-free, and has a sweet potato frosting. So enjoy this vegan cake recipe for birthdays and afternoon tea!

Chocolate Zucchini Cake

When I say that you’d never guess this chocolate cake is packed with zucchini, I mean it. However, the hidden veggie helps to make a truly fudgy and moist vegan, gluten-free chocolate cake, all topped off with a rich and moreish sweet potato frosting. This crowd-pleasing healthy vegan dessert is also oil-free and refined sugar-free!

Vegan Carrot Cake

This healthy vegan carrot cake with a sugar-free (keto) icing is just perfect for Easter but can be enjoyed throughout the year. It’s incredibly soft, moist, and very delicious!

More? Want a no-bake version? Check out these sugar-free carrot cake bars.

Avocado Chocolate Cake

This vegan chocolate cake is moist and flavorful – yet not only healthier than regular chocolate cake but also gluten-free, and egg-free!

More Vegan Recipe Round-Ups

• 16 vegan pasta recipes you will fall in love with
• 14 vegan dinner recipes using easy pantry ingredient
• 33+ vegan valentine’s day recipes
• 58 vegan Christmas dinner recipes
• 32+ Super Bowl Snacks

Below is one of my favorite vegan pie recipes, a light, and creamy Blueberry Cheesecake Pie. Enjoy!

If you try any of the above healthy vegan dessert recipes, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them!

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Vegan Desserts: Blueberry Cheesecake Pie

This blueberry cheesecake pie is a rich and creamy vegan dessert recipe, layered with a fruity blueberry compote. It's 100% dairy-free, gluten-free, refined sugar-free, and eggless!

Course Dessert

Cuisine American

Prep Time 25 minutes

Chill time 1 hour

Total Time 1 hour 25 minutes

Servings 8

Calories 326kcal

Author Michaela Vais

Ingredients

Pie Crust:

• 1 cup almond flour (see notes)
• 1 cup ground oats (oat flour) gluten-free if needed
• 1/4 cup agave syrup or maple syrup
• 1/3 cup ground nuts or seeds of choice (see notes)
• 1 tsp vanilla extract

Vegan Cheesecake Layer:

• 1/2 cup cashews (soaked)
• 160 g silken tofu or regular tofu (see notes)
• 1/4 cup coconut milk (canned)
• 3 tbsp agave syrup or maple syrup
• 1 tsp vanilla extract
• 1-2 tbsp lime juice or lemon juice

Blueberry Compote:

• 1 cup fresh blueberries
• 3 tbsp agave syrup or maple syrup
• 1 tbsp lime juice or lemon juice
• 1 tsp maqui berry powder (optional)

US Cups - Grams

Instructions

• You can watch the video in the post for visual instructions.

  Soak the cashews overnight or boil them for about 15 minutes until they are soft.

  Also, preheat the oven to 350 degrees F (175 degrees C).

Crust

• Process all pie crust ingredients in a food processor until the dough is slightly sticky. Transfer the dough to a parchment-lined 6-7 inch (15-18 cm) pie pan (or spring-form). Spread it evenly across the bottom of the pan and 2-3 inches (5-7 cm) up the sides.
• Bake the pie crust for 18-20 minutes, then allow it to cool at room temperature while preparing the cheesecake/cream pie filling.

Cheesecake filling

• To prepare the filling, process all the filling ingredients in a high-speed blender until smooth and creamy.
• Pour the filling over the crust, smooth down with a spatula, and chill in the freezer for 45-60 minutes to set.

Blueberry compote

• Transfer all ingredients for the blueberry compote to a small pan, bring to a boil and let the mixture simmer on low heat for 3-5 minutes. Then remove from the heat and leave to cool.
• Pour the blueberry compote over the cream layer and enjoy this delicious blueberry cheesecake pie! Store leftovers in the fridge or freeze.

Video

Notes

• Almond flour: You can use shredded unsweetened coconut instead of almond flour. You should process the shredded coconut in an electric coffee/spice grinder or food processor.
• Ground nuts: You can use any nuts/seeds of choice, e.g. peanuts, hazelnuts, almond, macadamia nuts, sunflower seeds, etc.
• For a firmer filling: The filling of this blueberry cheesecake pie is fairly loose and super creamy. I like it this way; however, if you’d prefer it to be firmer, you can use agar powder by cooking 1 tsp agar powder with the coconut milk for 3-5 minutes, then blend with the remaining filling ingredients and chill.
• Please read the blog post for a soy-free version.
• Recipe serves 8. Nutrition facts are for one serving.

Nutrition Facts

Vegan Desserts: Blueberry Cheesecake Pie

Amount per Serving

Calories

326

% Daily Value*

Fat

 

17

g

26

%

Carbohydrates

 

32

g

11

%

Fiber

 

4.4

g

18

%

Sugar

 

20

g

22

%

Protein

 

9.3

g

19

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 326kcal | Carbohydrates: 32g | Protein: 9.3g | Fat: 17g | Fiber: 4.4g | Sugar: 20g

The post 36 Best Vegan Desserts – Healthy Ideas appeared first on Elavegan | Recipes.

The Best Lentil Salad with Creamy Tahini Lime Dressing

As a vegan, I’ve seen plenty of ‘but where do you get your protein,’ ‘how do you survive on salad?’ questions. Not only is my blog 90% hearty comfort food for all the salad-phobics, though, but I also love packing my salads full of plant-based protein, not just leafy greens. For example, I frequently enjoy this kidney bean salad, hearty quinoa salads, and now it’s the turn of this cold lentil salad!

With plenty of iron, protein, and fiber (while remaining very economical), lentils have always been a favorite protein option in my kitchen. Along with classic lentil soup, I love simple but delicious lentil side dish recipes like lentil patties, Mujadara (Lebanese lentils and rice), and even lentil bread!

This lentil salad recipe combines tender lentils with fresh, crisp veggies like cucumber, tomatoes, red onion, radishes, and a little sweetness with apple. That’s all topped off with a bright, zippy tahini and lime vinaigrette. The result is a simple summery salad packed with flavor, texture, and nutrients thanks to good-for-you ingredients—built to nourish you without weighing you down.

Plus, if you’re running short on time, you could use canned lentils and have this salad prepped in just a handful of minutes. It’s inexpensive, great for meal prep, travels well, and is bound to impress at large gatherings. What’s not to love?!

If you’re interested in more simple make-ahead salads, you might like this brown rice salad, mayo-free potato salad, and Mexican avocado salad.

The Ingredients

The Lentil Salad

• Lentils: Use dried brown or green lentils (French lentils will also work, but take longer to cook. Don’t use red lentils, though, as they don’t hold their shape). Canned lentils will also work, and you don’t have to cook them.
• Veggie broth: Use pre-made veg broth, beg bouillon with water, or even plain water.
• Vegetables: This cold lentil salad relies on several fresh veggies, including:
  • Persian (or English) cucumber. No need to peel and deseed unless preferred
  • Sweet pepper
  • Cherry or grape tomatoes
  • Red onion
  • Small radishes
• Arugula: If you aren’t a fan of arugula, use other leafy greens like baby spinach or kale (massage with a little of the dressing to soften).
• Parsley: Flat leaf parsley will work best.
• Apple: Or pear. If you don’t like sweet and savory salads, omit it.
• Seeds: I used sunflower seeds, but pumpkin seeds, hemp seeds, or a seed blend would also work. Chopped nuts like walnuts, pecans, almonds, etc., would also work.

The Tahini Dressing

• Tahini: This makes the dressing wonderfully creamy.
• Maple syrup: Or agave/ another sweetener of your choice.
• Dijon mustard: Yellow mustard will also work.
• Tomato paste: Will add umami depth to the dressing without tasting super tomatoey.
• Lime juice: Use fresh lime juice (or fresh lemon juice) for the best flavor, rather than bottled.
• Olive oil: Use extra-virgin olive oil with a light flavor.
• Garlic powder: Adjust the amount to taste. Minced garlic would also work.
• Salt & pepper: Season to taste.

You’ll also need a small amount of water (2-4 tablespoons) to thin the dressing to your desired consistency.

Optional Additions:

• Fresh herbs: This lentil salad recipe works really well with several types of fresh herbs, including fresh mint leaves, basil, cilantro, scallions, dill, etc.
• Spice: You can add some heat with hot sauce, cayenne pepper, or chili flakes to the salad dressing. Add to taste.
• Lime zest: Add a teaspoon of lime (or lemon) zest to the dressing for extra zingy flavor.
• Other veggies: There are several other veggies you could add, including olives (kalamata olives or other), artichoke hearts, sun-dried tomatoes (instead of fresh), shredded carrot, roasted Mediterranean vegetables (zucchini, eggplant, red bell pepper).
• Vegan feta: For a Mediterranean lentil salad, I love to add vegan feta cheese.
• Dried fruit: Raisins and dried cranberries will pair well with the apple in this sweet-savory vegan lentil salad.
• Protein: Boost the protein content further with marinated tofu/tempeh (cubed or shredded), a meat-alternative chicken, etc.
• Bay leaf: Add to the lentils while cooking, for more flavor.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Lentil Salad?

Prepare the Lentil Salad

• First, rinse the lentils and remove any debris. Then add the lentils, veg broth, and optionally 1-2 bay leaves to a saucepan and bring it to a boil over high heat. Reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender but not mushy.

• Drain the lentils in a colander and rinse with cold water.
• Meanwhile, as the lentils cook, dice the cucumber, sweet pepper, onion, radish, and apple. Also, chop the cherry tomatoes in half and chop the parsley and arugula.

Prepare the dressing

• In a bowl, combine all the dressing ingredients and whisk well. Add the water gradually until it reaches your desired consistency.

• Taste it and adjust any of the ingredients (i.e., more lime juice for zing, the seasonings, etc.)

Assemble the salad

• Add all the salad ingredients to a large serving bowl or plate, drizzle over the dressing, and toss to combine. Then, enjoy!

You can enjoy this lentil salad immediately, but I highly recommend allowing it to sit and marinate for 30 minutes first. This will allow all the flavors to meld and develop.

Storage Instructions

Make ahead: You can cook the lentils several days in advance and store them in an airtight container in the refrigerator. You could also prepare the dressing a few days in advance, storing it in a jar in the fridge. In fact, it tastes even better after a night of ‘marinating.’

The dressing will solidify slightly in the fridge because of the olive oil. Simply remove it from the fridge 20 minutes before using it to bring it back to room temperature.

Store: Once assembled, you can store any leftover lentil salad in airtight containers in the fridge for up to 4 days.

I don’t recommend freezing the salad. However, feel free to make a double batch of the cooked lentils and store any leftovers in the freezer for up to 6 months!

Serving Recommendations

To say that there are plenty of dishes that pair with this lentil salad would be putting it mildly. Here are just a few recommendations.

• Tofu vegetable kabobs
• Vegan gyros
• Vegan omelette, frittata, or quiche
• A Mediterranean bowl with hummus or garlic white bean dip and pita bread – optionally falafel, too
• Fritters – like zucchini potato fritters, veggie fritters, and cauliflower patties
• Alongside a baked potato or baked sweet potato
• Vegan stuffed portobello mushrooms

You could also use the cold lentil salad within lettuce wraps, pita bread, or tortilla wraps.

FAQs

Do I have to soak the lentils?

I always soak lentils (even if it’s just 30 minutes), so they cook faster. But even without soaking, they should be tender after 20 minutes.

Can I substitute the lentils?

You could use several legumes instead, like cooked chickpeas or white beans. This salad would also work with several types of grains like farro, bulgur, or couscous. Quinoa would also work very well.

Recipe Notes & Tips

• Adjust the texture: Change how finely you chop the veggies according to preference. Finely chopped means a bit of everything in every bite. Chunkier means more texture.
• Don’t overcook the lentils: Otherwise, they’ll become mushy.
• If you have leftover salad dressing: It works well over grains and roasted/cooked veggies, too.

Other Vegan Lentil Recipes

• Red lentil dahl
• Lentil shepherd’s pie
• Vega moussaka with lentils
• Lentil stew
• Lentil enchiladas
• Vegan lentil bolognese
• Lentil stuffed eggplant

If you try this healthy lentil salad recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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Best Lentil Salad Recipe

This lentil salad combines fiber and protein-dense lentils with fresh, crunchy veggies, and a creamy, zingy tahini-lime dressing. Simple, tasty, nutritious, and filling, perfect for potlucks, picnics, BBQs, and meal prep!

Course Appetizer, Salad

Cuisine German

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 362kcal

Author Michaela Vais

Ingredients

Salad:

• 1 cup dried brown lentils (see notes)
• 3 cups low-sodium vegetable broth or water
• 2 Persian cucumbers
• 1 sweet pepper (color of choice)
• ½ cup cherry tomatoes
• 1 small red onion
• ⅓ cup fresh parsley
• 2 oz arugula
• 2 small radishes
• ¼ apple
• ⅛ cup sunflower seeds or chopped nuts of choice

Dressing:

• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tsp tomato paste
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt & pepper to taste
• 2-4 tbsp water to thin

US Cups - Grams

Instructions

Salad:

• You can watch the short video for visual instructions.

  Add the dried lentils, vegetable broth, and optionally 1-2 bay leaves to a saucepan. Bring to a boil, then reduce the heat to low and cook for about 20 minutes or until the lentils are soft, but not mushy! Drain the lentils using a colander and rinse them with cold water.
• While the lentils cook, dice the cucumbers, sweet pepper, onion, radishes, and apple. Chop the cherry tomatoes in half, and also chop the parsley and arugula.

Dressing:

• Add all dressing ingredients to a bowl and stir with a whisk, adding water gradually, depending on how thick/thin you want the dressing to be.
• Taste it and add more lime juice or seasonings, if needed.

Assemble:

• Add all salad ingredients to a large plate or bowl, then pour over the dressing.
• Toss to combine, then enjoy!

Video

Notes

• Lentils: I used brown lentils. Green lentils are also fine.
• Feel free to add a little hot sauce or a pinch of cayenne pepper to the dressing.
• Check the blog post for all step-by-step photos, storing instructions, tips & FAQs.

Nutrition Facts

Best Lentil Salad Recipe

Amount per Serving

Calories

362

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

2

g

10

%

Sodium

 

85

mg

4

%

Potassium

 

877

mg

25

%

Carbohydrates

 

48

g

16

%

Fiber

 

19

g

76

%

Sugar

 

10

g

11

%

Protein

 

18

g

36

%

Vitamin A

 

1897

IU

38

%

Vitamin C

 

60

mg

73

%

Calcium

 

102

mg

10

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 362kcal | Carbohydrates: 48g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Sodium: 85mg | Potassium: 877mg | Fiber: 19g | Sugar: 10g | Vitamin A: 1897IU | Vitamin C: 60mg | Calcium: 102mg | Iron: 5mg

The post Lentil Salad with Tahini Dressing appeared first on Elavegan | Recipes.

Healthy Baked Oats With Caramelized Bananas

In the last few years, we all got a little carried away with baking loaf upon loaf of Banana Bread while stuck at home (or was that just me?). Now, I’m moving on to new ways of using up ripe bananas by making this baked oats recipe. It’s soft in the middle with a slightly crisper top and tastes like banana bread in oatmeal form!

In fact, as much as I love a big steaming bowl of oatmeal piled high with whatever toppings I’m in the mood for that day – sometimes I want something with a little more ‘bite’ to it! Baked banana oatmeal has all the flavor and ‘yum’ factor of your standard bowl of oats but with a firmer texture and slightly caramelized top – for the ultimate ‘delish!’ factor!

Plus, all you need are just a few minutes of hands-on prep time and 10 base ingredients. Then pop the oatmeal bake in the oven while you get ready for the day and next thing you know your kitchen is smelling heavenly, and it’s ready!

You can even make the ‘batter’ for this baked oats recipe ahead of time. Just prepare the wet and dry ingredients separately in bowls, chilled in the fridge overnight. Combine them in the morning and pop straight in the oven. It couldn’t get much simpler than that!

It may not seem like much – but being able to just turn on the oven, pop it in, and get on with my day is a lifesaver on those super busy mornings. Just like these Oven-Baked Blueberry Sheet Pan Pancakes!

How To Make Vegan Baked Oatmeal

Below you will see 8 step-by-step photos including explanations on how to easily prepare the recipe. For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.

Preparation: First, preheat the oven to 350F/180C and grease a 6×9 inch (15×23 cm) or similar size baking pan with oil.

Photo 1 + 2: In a large bowl, mash the two bananas with a fork. Add in peanut butter, maple syrup, and vanilla extract and mix, until well combined.

Photo 3 + 4: Pour in the plant-based milk gradually, stirring well. Then add the ground chia seeds and immediately whisk to combine.

Photo 5-7: Stir in the spices, baking powder, and salt. Then, finally, add the oats in batches and stir with a spatula. Add any chopped nuts or seeds of your choice (optional).

Photo 8: Pour the peanut butter banana oatmeal mixture into the prepared pan. Optionally, top it with additional thinly sliced banana/s. Bake for between 35-40 minutes (depending on the size of the pan) or until the oatmeal is set and golden brown.

Remove the oatmeal bake from the oven and allow to cool for a couple of minutes. It’s ready to serve! I love mine warm and drizzled with a little extra peanut butter or maple and chopped nuts.

Check the ‘how to serve’ section below for more suggestions!

Change It Up 101 Ways

I honestly believe there is an oatmeal dish for EVERY mood;

• Want something super warm and comforting? Choose warm spices like cinnamon and nutmeg or pumpkin spice.
• Want something decadent? Chocolate chips and your favorite nut butter are the way to go.
• Want something light and fruity? Blueberries, strawberries, pineapple, mango, nectarines, and even rhubarb. There are so many fruits that pair wonderfully with this healthy baked oatmeal.
• You can use dried fruit too, of course. Dates, raisins, cranberries, blueberries, pineapple, papaya… the list goes on. Plus, dried fruit won’t affect the baked top like too much fresh fruit will.

You can even make savory baked oatmeal too! But I’ll save that for another day since it requires a little more than just one or two ingredient swaps.

This particular recipe is my favorite ‘base’ version. It reminds me of fresh-from-the-oven baked vegan banana bread in oatmeal form. Overall, there’s less sugar, less fat, and yet it’s still packed with flavor and sweetness.

Read the recipe notes section for even more ingredient alternatives and additions for this vegan banana baked oatmeal.

How To Serve

Even once your baked oatmeal is plated, the customizations don’t stop there. There are several ways you can dress up this tasty dish, with options including;

• A little of your favorite vegan cream (whipped or not).
• A dollop of your favorite dairy-free yogurt. E.g. Coconut yogurt!
• A lashing of dairy-free butter (for real banana bread oatmeal vibes!).
• A drizzle of homemade Vegan Nutella. Yum!
• A scoop or two of ice cream for a dessert treat. Like this Vegan Chocolate Ice-Cream.

You can also slice this up and take it on the go with you as a mid-morning/afternoon snack, no reheating necessary.

Storing Instructions

Store leftovers covered in the refrigerator for up to 5 days, or freeze for up to 2 months.

To thaw, simply leave it in the fridge overnight. To reheat, microwave it for around 30 seconds. You can also reheat it in the oven.

Useful Recipe Notes

• Bananas: Use pumpkin puree if you don’t want to use bananas. Combine that with pumpkin spice for the perfect fall breakfast dish!
• Peanut butter: You can use the nut butter of your choice, like almond butter or cashew butter. Use sunflower seed butter for a nut-free version.
• Milk: Any dairy-free milk works well, e.g. almond milk, cashew milk, coconut milk, oat milk, soy milk, etc. I tend to choose which I use depending on what additions/toppings I’m adding to the oatmeal casserole.
• Nuts: I used walnuts, but you could use pecans, almonds, cashews, etc. Use pumpkin seeds or any other seeds for a nut-free version or omit them entirely, though the texture will not be quite as crunchy.
• Oats: Quick oats work very well, but so should rolled oats. You could also substitute the oats entirely for quinoa flakes or rice flakes. I haven’t tried either with this recipe, though, so ingredient amounts may need to be adjusted.

Variations

• For a chocolate chip version, add a handful of your favorite dairy-free chocolate chips before baking.
• For more caramelized banana flavor (like banana bread) for your oatmeal, pre-bake the mashed banana with a little syrup for 10-12 minutes before adding the remainder of the ingredients.
• Feel free to adjust the amount of sweetener to your liking. Start with less than I suggest and increase as needed. You can also leave out the maple syrup completely and add some raisins or chopped dates to the batter instead.
• For a crispier top, you can pop on the broiler for a couple of minutes before removing it from the oven
• You can adapt this recipe into individual oatmeal cups by using a muffin tin and reducing the cooking time. Check on them after about 20 minutes.
• For softer baked oatmeal, simply add a little extra milk. Or simply bake it shorter. Alternatively, you could blend the batter for a classic baked oats recipe.
• It’s best not to mix the oats with the wet ingredients the night before if making this recipe ahead. Otherwise, the oats soak up the liquid and change the texture of the dish. Though if you do end up doing this, add a little extra milk in the morning, and you may not mind the texture.

Related Recipes With Oats:

• Oatmeal Chocolate Chip Bars
• Chocolate Granola Bars
• Strawberry Oatmeal Bars
• Breakfast Granola Cups
• Oat Breakfast Bars With Chocolate
• Marbled Banana Bread With Chocolate Swirl
• Vegan Pumpkin Bread with Chocolate Chips
• Banana Chocolate Chip Muffins

If you give this healthy vegan baked oatmeal recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing your recreations.

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Vegan Baked Oatmeal

This vegan baked oatmeal is the ultimate low-effort, comforting yet healthy breakfast, brunch, or even dessert dish with a lightly caramelized top and soft, gooey middle. With hundreds of ways to adapt it to your liking, you’ll never get bored! Plus, this recipe is dairy-free, gluten-free, refined sugar-free, and can be made nut-free!

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 245kcal

Author Michaela Vais

Ingredients

• 2 small ripe bananas (see notes)
• 3 tbsp creamy peanut butter (see notes)
• 2 tbsp maple syrup or any other liquid sweetener
• 1 tsp vanilla extract
• 1 ½ cups plant-based milk (see notes)
• 1 1/2 tbsp ground chia seeds or flax seeds
• 3/4 tsp ground cinnamon
• 1/8 tsp each of cardamom, nutmeg, and ground cloves (optional)
• 1 tsp baking powder
• ¼ tsp sea salt
• 2 cups quick oats gluten-free if needed, see notes
• 1/4 cup nuts or seeds of choice (optional, see notes)

US Cups - Grams

Instructions

• Watch the video in the post for easy visual instructions.

  Preheat oven to 350 degrees F (180 degrees C) and grease a 6x9 inch (15x23 cm) or similar size baking pan with oil.
• In a large bowl, mash the two bananas with a fork. Add in peanut butter, maple syrup, and vanilla extract. Mix until well combined.
• Pour in the plant-based milk gradually and stir with a whisk. Also, add in the ground chia seeds and immediately whisk to combine.
• Stir in the spices, baking powder, and salt. Also, add in the oats in batches and stir with a spatula. You can now also add chopped nuts or seeds of choice (I used walnuts).
• Pour the mixture into the prepared pan. You can top the oatmeal with 2 additional thinly sliced bananas (optional). Bake for about 35-40 minutes (depending on the size of the pan) or until the oatmeal is set and golden brown.
• Remove, and let cool for a couple of minutes. Serve warm, drizzle with peanut butter and/or maple syrup, and top with chopped nuts if you like. Enjoy!
• Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat in the oven or microwave.

Video

Notes

Video Of The Recipe

 

• Bananas: Use pumpkin puree if you don't want to use bananas.
• Peanut butter: You can use almond butter or any other nut butter. Use sunflower seed butter for a nut-free version.
• Milk: Any dairy-free milk is fine, e.g. almond milk, cashew milk, coconut milk, oat milk, soy milk, etc.
• Oats: I used quick oats, but rolled oats should work fine too.
• Nuts: I used walnuts, but you could use pecans, almonds, cashews, etc. Use pumpkin seeds or any other seeds for a nut-free version.
• You can add dairy-free chocolate chips before baking. Other add-ins could be raisins, chopped dates, some blueberries, etc.
• Check out the step-by-step photos, serving suggestions, and more tips in the blog post above.
• Recipe serves 6. Nutrition facts are for one serving including nuts.

 

Nutrition Facts

Vegan Baked Oatmeal

Amount per Serving

Calories

245

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

2

g

10

%

Carbohydrates

 

32

g

11

%

Fiber

 

5

g

20

%

Sugar

 

8

g

9

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 245kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Fiber: 5g | Sugar: 8g

If you are using Pinterest, feel free to pin the following photo:

The post Banana Baked Oatmeal (Vegan) appeared first on Elavegan | Recipes.

Roasted Garlic White Bean Dip With A Veggie Topping

If you love hummus, you’ll adore this roasted garlic and white bean dip. It’s wonderfully creamy and contains many of the same elements – such as garlic, lemon, olive oil, and tahini. However, it’s even lighter and more aromatic thanks to the usage of roasted garlic and mixed Italian herbs. Top it off with roasted veggies or your topping of choice for a quick, simple, and healthy crowd-pleasing appetizer, dip or spread.

By using roasted garlic instead of fresh, this cannellini bean dip has a wonderfully mellow, caramelized, yet beautifully garlicky flavor without being overwhelming (even when using an entire head!). However, this white bean spread is even more of a versatile blank canvas than hummus, perfect for adapting with your choice of herbs, add-ins, and toppings.

All you need are some inexpensive pantry ingredients and a few minutes of hands-on prep. While the garlic and veggies take some time to roast, the method is hands-off, and the flavor is definitely worth it. After roasting the veggies, this roasted garlic dip recipe comes together in no time. Just pop everything in a blender until smooth and creamy.

Once it’s prepared, you can enjoy the white bean spread over burgers, dolloped into salad bowls, scooped up with bread and crackers, etc. With plenty of fiber, plant-based protein, antioxidants, and minerals, including copper, iron, and folate, you can enjoy this healthy bean dip guilt-free.

You might also enjoy these other simple vegan dips, including this French onion dip or spinach artichoke dip!

The Ingredients

For this bean dip recipe, you require just 7 inexpensive pantry-friendly ingredients and 3 for the topping (plus salt and pepper), including:

White Bean Dip:

• White beans: You can use canned, low sodium if preferred, or pre-cooked white beans. I used cannellini beans.
• Tahini: This will add a rich creaminess to the white bean dip. Cashew butter would also work.
• Lemon juice: Use fresh lemon juice for the best flavor. Add a small amount of lemon zest for even more flavor.
• Seasonings: All you need is a simple combination of Italian seasoning, nutritional yeast (for a cheesy, nutty, umami flavor), onion powder, and salt and black pepper.
• Parsley: (Optional) Freshly chopped parsley makes for a wonderful garnish to the roasted garlic dip.

You will also need water to thin the bean dip to your desired consistency.

Roasted veggies:

• Cherry tomatoes: Plum tomatoes would also work.
• Bell pepper: Use any color bell pepper, thinly sliced.
• Garlic: This will be roasted, so I don’t recommend substituting garlic powder.
• Olive oil: Use high-quality extra virgin olive oil. Alternatively, use another flavor-neutral oil like avocado oil.
• Sea salt: Adjust the amount to taste.

Optional Additions

• Other vegetables: You can substitute or add to the roasted vegetables with zucchini, red onion, eggplant, etc. Spring veggies (like peas and asparagus) or roasted sweet potato/pumpkin/butternut squash would also work.
• Other beans: Use a combination of white beans and chickpeas, if preferred.
• Miso paste: A small amount of white miso paste will add depth and umami to the cannellini bean dip.
• Avocado: Add a small avocado to the healthy bean dip for extra heart-healthy fats and creamy, rich flavor.
• Pine nuts: A handful of toasted pine nuts add a buttery depth.
• Pesto: Drizzle pesto over the roasted garlic spread/dip as a garnish, or mix it into the dip for additional flavor.
• Spice: Season the white bean dip recipe with a pinch of chili powder (or cayenne powder) or red pepper flakes.
• Fresh herbs: Increase the flavor with herbs such as thyme, rosemary, sage, cilantro, mint, parsley, dill, basil, etc. You can experiment with what you have to find your preferred flavor profile.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Roasted Garlic White Bean Dip?

• First, preheat the oven to 400F/205C. Then slice the top ¼-1/2 inch (0.6 – 1.2 cm) from the top of the garlic head.
• Then transfer the cherry tomatoes, pepper, and garlic to a baking dish, drizzle with oil, and season with salt. Cover the garlic with either foil (or parchment paper) or a ramekin. Then roast for about 30 minutes, until the veggies and tender and lightly browned and the garlic is wonderfully caramelized.

• Allow the garlic to cool until comfortable to handle. Then squeeze the roasted garlic from the cloves directly into a blender along with the remaining dip ingredients (not the roasted veggies) and blend until smooth and creamy.

Add water to blend it to your desired consistency. Start with just 3-4 tablespoons, then increase a spoonful at a time, as needed. If needed, you can also pause the machine to scrape down the sides.

• Transfer the white bean dip to a shallow bowl, using a spoon to create a swirl.
• Finally, top the dip with the roasted veggies and remaining oil from the baking dish. Sprinkle it with fresh parsley and optionally a dash of chili powder, then enjoy!

How to Store

Store: Store any leftover bean dip in an airtight container in the refrigerator for 3-4 days.

Feel free to add a little additional water before serving if it’s too thick after sitting in the fridge.

Freeze: It’s best to freeze the dip without toppings. Freeze it in an airtight container in the freezer (with headspace) for between 3-4 months.

Serving Recommendations

You can enjoy this white bean dip either chilled, at room temperature, or warm with a side of:

• Bread: Such as naan (or potato flatbread), pita bread, focaccia, or crusty bread.
• Crackers: Including pita chips or your favorite crackers.
• Vegetables: Serve the cannellini bean dip with all your favorite crudites. i.e., carrots, cucumber, bell pepper, celery, etc.

You can also use the white bean spread/dip within larger meals, such as:

• In a pita or wrap
• As a bean spread over bagels and in sandwiches
• In burgers, like this vegan black bean burger
• Serve with falafel
• Spooned into salad bowls/ buddha bowls
• As a quick pasta sauce
• To create a dressing
• Add to lettuce wraps

FAQs

Can I use fresh garlic (instead of roasted)?

Technically yes, though the flavor is far more potent, so I recommend starting with just 1-2 garlic cloves. Allow it to soak in the lemon juice for a while to mellow the flavor somewhat.

Can I substitute the beans?

You can experiment with whatever white beans you have to hand, such as butter beans, cannellini, chickpeas, etc. The flavor will vary.

Can I use an immersion blender or food processor?

A food processor should work well. I haven’t tried with an immersion blender, though I imagine it would be harder to achieve results that are as smooth.

Recipe Notes and Tips

• Adjust the thickness: Alter the amount of added water in the dip/spread to easily adjust how thick or thin it is.
• To enjoy the dip warm: You can microwave it in 15-second increments, stirring in between, until warmed. Alternatively, place the entire dish in the oven at 250F/120C until warmed. Once warm, eat the cannellini bean dip immediately, and don’t store it in the fridge/freezer again.
• Adjust to taste: You can adjust the amount of tahini, lemon juice, garlic, and any of the seasonings all to taste (start by adding less than called for and increase to taste).
• To use dried beans: You’ll need a heaped ½ cup of dried beans. Allow them to soak overnight before cooking them until tender.
• To save on time: You can lightly sauté the garlic and the veggies for the topping, for a few minutes instead of roasting them (adjust the garlic amount accordingly).

More Vegan Bean Recipes

As a vegan, there are no limits to the number of bean dishes to choose from. Here are just a few of my favorites.

• Kidney bean salad
• Black bean quesadillas
• Vegan black bean burger
• White bean potato soup 
• Cheesy rice and bean casserole
• Instant Pot refried beans
• Vegan bean sloppy joes
• Chickpea broccoli nuggets

If you try this easy, healthy white bean dip recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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White Bean Dip

This roasted garlic white bean dip with a roasted veggie topping is super creamy, herby, lemony, and makes for the perfect appetizer, snack, or side - either warm or chilled!

Course Appetizer, Dip

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 194kcal

Author Michaela Vais

Ingredients

Roasted veggies:

• 1 cup cherry tomatoes
• 1 sweet pepper sliced (color of choice)
• 1 small head of garlic
• 1 1/2 tbsp olive oil
• 2 pinches of sea salt

White Bean Dip:

• 1 1/2 cups white beans canned, drained and rinsed
• 1/3 tsp sea salt
• 1/2 tsp onion powder
• 2 tsp nutritional yeast
• 1/2 tsp Italian seasoning
• Black pepper to taste
• 1 1/2 tbsp tahini or cashew butter
• 1 1/2 tbsp lemon juice
• 6-8 tbsp water to thin
• Parsley for garnish (optional)

US Cups - Grams

Instructions

• You can watch the short video for visual instructions.

  Preheat the oven to 400 °F (205 °C), then cut off the top of the head of garlic (about 1/4-1/2 inch resp. 0,6-1,2 cm).
• Add the cherry tomatoes, pepper, and garlic to a baking dish and drizzle with oil, and season with salt. Cover the garlic with a ramekin (or use tin foil) and roast for about 30 minutes.
• Let the garlic cool until you can handle it, then gently squeeze the garlic cloves from the head until they pop out into the blender. Also, add all other dip ingredients (but not the roasted veggies) and blend until completely smooth. Use enough water to blend, start with a few tablespoons, then increase as needed.
• Transfer the mixture to a shallow bowl, and create a swirl with the back of a spoon.
• Top with the roasted tomatoes and sliced pepper (along with the remaining oil from the baking dish) and sprinkle with fresh parsley and optionally chili powder. Enjoy with naan or pita.

Video

Notes

• Adjust the thickness: Alter the amount of added water in the dip/spread to easily adjust how thick or thin it is.
• Adjust to taste: You can adjust the amount of tahini, lemon juice, garlic, and any of the seasonings all to taste (start by adding less than called for and increase to taste).
• To save on time: You can lightly sauté the garlic and the veggies for the topping, for a few minutes instead of roasting them (adjust the garlic amount accordingly).

Nutrition Facts

White Bean Dip

Amount per Serving

Calories

194

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

5

%

Sodium

 

400

mg

17

%

Potassium

 

579

mg

17

%

Carbohydrates

 

23

g

8

%

Fiber

 

6

g

24

%

Sugar

 

3

g

3

%

Protein

 

9

g

18

%

Vitamin A

 

1122

IU

22

%

Vitamin C

 

49

mg

59

%

Calcium

 

81

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 194kcal | Carbohydrates: 23g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 579mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1122IU | Vitamin C: 49mg | Calcium: 81mg | Iron: 3mg

The post White Bean Dip with Roasted Garlic appeared first on Elavegan | Recipes.

If you didn’t think that cookies could be eaten as a part of a healthy breakfast, think again. These healthy breakfast cookies aren’t only delicious and full of texture, but they may just be the healthiest cookies you’ll ever try, jam-packed with nutrients and superfoods, and definitely worthy of adding to your healthy breakfast rotation along with keto chia pudding and apple cinnamon baked oatmeal.

Super Seedy Healthy Oatmeal Breakfast Cookies

With an ingredients list loaded with seeds (five kinds!), oats, and dried fruit, these sugar-free cookies are chock-full of fiber, heart-healthy fats, omega 3s, plant-based protein, and several macronutrients. That means these cookies are locked and loaded with nutrients needed to nourish your body and keep you satisfied until your next meal.

More so, they are free from all refined flour, empty calories, and sugars, relying on healthy date paste to naturally sweeten them. This is great for those trying to reduce their sugar intake and excellent for avoiding mid-day sugar crashes!

Did I mention that these oatmeal breakfast cookies are super versatile, too? You can easily mix and match the seeds, and dried fruit based on what you have available – making them easy to prepare at a moment’s notice. Better yet, the recipe is incredibly simple. All you need is a couple of bowls and a spoon. They’re also meal-prep friendly and freezer-friendly, perfect for busy mornings.

The Ingredients

This healthy breakfast cookie recipe relies almost entirely on pantry staples, versatile enough to adapt to what you have available.

• Oats: You’ll need rolled oats. Use certified gluten-free oats if necessary.
• Flax egg: A combination of ground flaxseed and water will make an egg substitute to help bind the vegan breakfast cookies.
• Nuts/Seeds: I used a combination of sunflower seeds, pumpkin seeds, chia seeds, and hemp seeds (optionally sesame seeds). I also added peanuts, but feel free to use more seeds for a nut-free version or use your nut of choice – pistachios, walnuts, pecans, etc.
• Ground sunflower seeds: Or use almond flour instead.
• Dried fruit: I used a combination of raisins and dried cranberries, but other dried fruits like blueberries, apricot, or finely chopped dates would also work.
• Tahini: I love to use tahini, but any (thin) nut butter or seed butter should work (i.e., almond butter, cashew butter, sunflower seed butter, etc.)
• Cinnamon: Just a pinch adds a wonderful warmth. You could also add nutmeg, pumpkin spice, cardamom, etc.
• Date paste: This will be used to sweeten the sugar-free cookies. If you can’t find it in-store, you could make your own by blending Medjool dates with some water into a paste. Alternatively, you can use 120 g of date syrup or any other liquid sweetener.
• Salt: Just a pinch of salt helps enhance the various flavors in the healthy oat seed cookies.

Optional add-ins:

As mentioned before, this healthy breakfast cookie recipe is incredibly versatile. Along with all of the listed subs above, there are plenty of other mix-ins you could choose from to make all sorts of flavor variations.

• Vanilla extract: Use pure vanilla for the best (non-artificial) flavor. Just a small splash will do.
• Citrus zest: A small amount of lemon or orange zest would taste amazing in these oatmeal breakfast cookies.
• Dairy-free chocolate: Feel free to use sugar-free chocolate if preferred. I recommend using around ¼ cup of chips or chunks.
• Cacao nibs: Add 1-2 tbsp to the cookie batter to add even more crunch and healthful antioxidants to these sugar-free cookies.
• Shredded coconut: Add 2-3 tbsp for extra texture and flavor.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Healthy Breakfast Cookies?

This healthy breakfast cookie recipe requires just a few simple steps, including:

• First, preheat the oven to 350F/177C and line a baking sheet with parchment paper. At the same time, prepare the flax egg by combining the ground flaxseed and water, mixing well, and setting it aside for 5 minutes.
• Then, combine all the dry ingredients in a large bowl and mix.

• Add the wet ingredients and mix to combine.

• Use a tablespoon (measuring spoon or small cookie scoop) to spoon the cookie dough onto the prepared baking sheet. Leave a small amount of space between each cookie.

These cookies won’t naturally spread in the oven, so press them down gently if needed, to slightly flatten them.

• Bake the oatmeal breakfast cookies for 15 minutes. Then, remove them from the oven and allow them to cool completely before enjoying them!

Enjoy one of these healthy breakfast cookies alone, with a cup of tea or coffee, and tucked into a lunchbox.

Storing Instructions

Store: Once cooled, you can store the leftover cookies in an airtight container on the counter for 5-7 days.

Freeze: Flash freeze the oatmeal breakfast cookies on a tray until solid, then transfer them to a Ziplock bag for 2-3 months. When you want one, allow it to thaw at room temperature OR use the microwave to help defrost it.

FAQs

Can I use quick oats?

Technically yes, though it will reduce some of the ‘chewy’ texture in the baked cookies.

Can I substitute the oats?

They may work with similar ‘flakes. For example, quinoa flakes or possibly buckwheat flakes. However, I haven’t tried.

Can I use roasted and salted nuts/seeds?

I wouldn’t recommend it, as the cookies will be far too salty. Instead, I recommend using raw (though roasted should also work) unsalted nuts and seeds.

Can I substitute the date paste?

You could use date syrup, maple syrup, or any other liquid sweetener, however, use less, about 3/8 cups or 120 grams.

Recipe Notes and Top Tips

• Mix and match nuts and seeds: These healthy breakfast cookies are super versatile, so use whatever nuts and seeds you have on hand.
• Experiment with flavors: Once you have the base recipe sorted, there are tons of ways to adapt this recipe by mixing out spices and dried fruit/ other mix-ins. i.e., apple cinnamon, pumpkin spice pecan, tropical dried fruit with coconut, etc.
• Adjust the texture: You could use a food processor to lightly pulse the oats and seeds until they are slightly broken down. These will make them slightly less chewy and easier to eat (especially for young children).
• For more flavor: You could toast the nuts and seeds in a dry pan until fragrant.
• The yield: This recipe makes 16-18 tablespoon-sized cookies. You can make them slightly larger but may need to increase the baking time.

More Healthy Vegan Breakfast Recipes

• Healthy banana bread (sugar-free)
• Homemade nut-free granola
• Healthy oatmeal chocolate chip bars
• Strawberry oatmeal bars
• Chocolate granola bars
• Peanut butter overnight oats

If you try this versatile vegan breakfast cookie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

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Healthy Breakfast Cookies

These healthy breakfast cookies are full of wholesome, nourishing ingredients like oats, seeds, dried fruit, and date paste to naturally sweeten them! Along with packing a nutritional punch, they are gluten-free, dairy-free, sugar-free, and oil-free!

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 18 cookies

Calories 167kcal

Author Michaela Vais

Ingredients

• 1 1/2 cups rolled oats
• 4 tbsp ground sunflower seeds (or use almond flour)
• 1/2 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 3 tbsp chia seeds
• 4 tbsp hemp seeds (or use sesame seeds)
• 1/4 cup peanuts
• 2 pinches of salt
• 1 tsp cinnamon
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/2 cup date paste (see notes)
• 1/3 cup tahini
• 1 tbsp ground flax seeds
• 3 tbsp water

US Cups - Grams

Instructions

• You can watch the short video for visual instructions.

  Line a baking sheet with parchment paper and preheat the oven to 350 F (175 C). At the same time, prepare the flax egg by combining the ground flaxseed and water, mixing well, and setting it aside for 5 minutes.
• Add all dry ingredients to a bowl and stir to combine.
• Pour in the wet ingredients (also the flax egg) and mix thoroughly.
• Spoon the batter on the baking sheet, using a tablespoon per cookie.
• Bake for 15 minutes, then let cool completely. Enjoy!

Video

Notes

• Date paste: You could use date syrup, maple syrup, or any other liquid sweetener instead of date paste, however, use less, about 3/8 cups or 120 grams, and bake the cookies a few minutes longer.
• Mix and match nuts and seeds: These healthy cookies are super versatile, so use whatever nuts and seeds you have on hand.
• For more flavor: You could toast the nuts and seeds in a dry pan until fragrant.
• The yield: This recipe makes 16-18 tablespoon-sized cookies. You can make them slightly larger but may need to increase the baking time.

Nutrition Facts

Healthy Breakfast Cookies

Amount per Serving

Calories

167

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1.1

g

6

%

Sodium

 

27.5

mg

1

%

Potassium

 

180

mg

5

%

Carbohydrates

 

14

g

5

%

Fiber

 

3.6

g

14

%

Sugar

 

7.7

g

9

%

Protein

 

5.2

g

10

%

Vitamin A

 

24

IU

0

%

Calcium

 

52

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition

Calories: 167kcal | Carbohydrates: 14g | Protein: 5.2g | Fat: 9g | Saturated Fat: 1.1g | Sodium: 27.5mg | Potassium: 180mg | Fiber: 3.6g | Sugar: 7.7g | Vitamin A: 24IU | Calcium: 52mg | Iron: 2mg

The post Healthy Breakfast Cookies (Sugar-Free) appeared first on Elavegan | Recipes.

Crispy Oven, Skillet, or Air Fryer Yuca Fries

To say that I’m nowhere close to running out of delicious fries recipes would be an understatement. With regular french fries/wedges, plantain chips, and carrot fries already at our fingertips, now it’s the turn of these Latin American/Caribbean-inspired yuca fries (also called cassava fries).

You can make fried, baked, or air fryer yuca fries (the latter are my preferred method). Once cooked, they’re crispy on the outside with a creamy, subtly sweet, and nutty middle. They’re perfect for enjoying as an appetizer, snack, or side dish, and are naturally gluten-free, paleo, whole30, and vegan!

What Is Yuca?

Yuca (pronounced YOU-cuh), also referred to as cassava and manioc, is a native South American woody shrub known for the starchy tuberous root, aka yuca root (sometimes spelled yucca root). It’s similar to long sweet potatoes in terms of shape, with a brown outer peel and white-cream inner flesh.

It’s also the third-largest source of food carbs in the tropics behind rice and maize, thanks to how easy it is to grow, even with fairly poor soils and in drought conditions. Actually, since I live in the Dominican Republic, I am growing and harvesting my own yuca root all year long. It also comes in both sweet (which is what they usually sell in U.S. stores) and bitter varieties.

It has several culinary uses, including cassava flour, tapioca, and to be boiled/ cooked and eaten in various yuca recipes. Once cooked, sweet yuca tastes fairly mellow, nutty, and with a subtle sweetness, and makes for a wonderful potato substitute.

Is Yuca Healthy?

Compared to potatoes, this starchy root vegetable is a resistant starch, meaning it’s slower to digest with less chance of blood sugar spikes. It also contains higher potassium levels as well as plenty of antioxidants, fiber, and several nutrients, including calcium, vitamin C, and phosphorus.

However, it’s important to point out that raw cassava is toxic, so it’s important to learn how to cook yuca properly to detoxify it. Luckily, with the soaking and boiling process used in this yuca recipe, you’re good to go!

Note that yuca is often misspelled as yucca, and recipes refer to yucca fries. However, a yucca plant is actually an ornamental (i.e., non-edible) plant from the agave family. I’ve used ‘yucca’ several times for the users’ benefit.

The Ingredients

1. Yuca: You’ll need one large yuca root (cassava) or use several smaller roots. You can find them in some grocery stores and many ethnic stores and markets.

You may also find frozen yuca, which is pre-peeled and prepared. That way, you can cook it according to the package instructions, and then slice and air fry it as instructed.

2. Seasonings: I used a simple seasoning combination for these yucca fries, made with

• • Salt
  • Paprika
  • Garlic powder
  • Onion powder
  • Black pepper

3. Oil: Any neutral cooking oil will work (avocado oil, canola, vegetable, etc.)

Optional Additions:

• Other seasonings: The main way to adapt this cassava fries recipe is with your seasoning of choice. These can include: Thyme, rosemary, cayenne pepper, chili powder, cajun seasoning, Italian seasoning, nutritional yeast

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Yuca Fries?

The process for preparing cassava fries is actually very similar to regular fries and requires just 5 steps.

• First, peel and slice the yuca root into sticks. To do so, cut it into 3 to 4-inch-long sections and then slice it into batons/wedges (refer to images).

To peel the yuca root, start by cutting off both ends. If the root has a thin peel (like mine had), simply use a peeler. If not, then make a thin slice down the length of the root. You can then dig a finger underneath the peel and peel it away by hand. Alternatively, use a knife, but you’ll lose more of the flesh.

• Transfer the yucca root wedges to a large bowl of water and soak for five minutes, then drain. This step helps to remove excess toxins and starch and will yield crispier fries.
• Then, transfer the sticks to a large pot filled with salted water and boil for about 20 minutes, or until fork-tender.

If you notice a fibrous ‘spine’ on the pieces of cooked yuca, you can remove them, as they can be tough and woody (like a pineapple core). 

• Drain the water well (you could pat the sticks dry with a kitchen towel, too), then add them to a bowl along with the seasonings and oil. Toss to combine until well coated.

• Finally, transfer the fries to your air fryer basket in a single layer, with space in between (cook in batches if necessary). Depending on the thickness of the yuca fries, cook at 380 °F (190 °C) for about 15-18 minutes or, until golden brown and crispy. Enjoy with the dip of your choice!

See the FAQs section below to learn how to fry and bake the fries.

How to Store?

Make ahead: You can peel, chop and soak the cassava fries in water for up to 24 hours before continuing the process. Not only does this cut down on prep time, but the soaking further reduces anti-nutrients and toxicity in the plant.

Store: Allow the yucca fries to cool, and store any leftovers in an airtight container in the fridge for 3-4 days.

Freeze: I haven’t done this myself. However, it should be possible. First, flash freeze the fries by spreading them on a tray (not touching) and freezing until solid. Then transfer to a Ziplock bag and store for between 3-4 months. You can reheat them from frozen.

Reheat: Pan fry them with a little oil or use an over or air fryer to reheat the fries until warmed through and slightly crispy. Avoid the microwave as it will take away all the crispiness.

Serving Recommendations

Yuca fries make for a wonderful potato substitution and can be enjoyed in many of the same ways, including with:

• Dipping sauce: Use your favorite like cilantro-lime mayo, creamy avocado sauce, vegan ranch, yum yum sauce, ketchup, etc.
• Burgers/sandwiches: Like this black bean burger, a grilled vegan cheese, or shawarma sandwich.
• Tacos: Like these chickpea tacos or baked spinach tacos. Veggie quesadillas would also pair well.
• BBQ dishes: Like portobello steaks, cauliflower steaks, and tofu skewers.

You can also enjoy the yuca fries with a salad or as part of a finger food party layout.

FAQs

Can I fry the yuca fries?

Prepare the yuca root as written (minus seasoning the fries). Meanwhile, heat a large, wide skillet with at-least ½-1 inch of oil over medium-high heat.

Once hot (around 375F/190C), transfer the fries in batches and cook, flipping halfway, until golden-brown and crispy.

Use a slotted spoon to transfer the cooked cassava fries to paper towels to drain excess oil, then season and enjoy.

Can I make yuca fries in the oven?

Absolutely. Follow the recipe, but instead of transferring them to an air fryer, spread them across a parchment paper-lined baking sheet.

Bake in a preheated oven at 425F/220C for about 25 minutes, turning halfway. Baked yuca fries won’t be as crispy, but are delicious.

How can you tell when yuca is bad?

The inner flesh should be completely white or cream. If there are dark spots or flecks, don’t use them.

What else can you use yuca root for?

Like potatoes, yuca root can be boiled, fried, roasted, mashed, etc. You can also use it in soups and stews in place of potatoes.

Recipe Notes and Tips

• Make sure it’s thoroughly cooked: Cassava root is toxic (with cyanide) before it’s properly cooked, so don’t be tempted to try it mid-boil.
• When cutting the yuca: If you cut the batons against the grain, you get fraying edges that don’t look particularly nice but make for lots of super crispy edge bits. When slicing with the grain, it makes cleaner slices.
• Salt the water for more flavor, just like cooking pasta or potatoes.
• Dry them well: If the yuca fries are wet before they’re seasoned and cooked, this can affect their ability to become super crispy on the outside.
• Cooking time will vary: Based on how thick you cut the fries.

More Simple Vegan Snack Recipes

• Crispy onion rings
• Air fryer zucchini chips
• Crispy chickpeas
• Chickpea broccoli nuggets
• Vegetable fritters (zucchini and potato)
• Air fryer potato chips
• Buffalo cauliflower wings

If you try this easy yuca fries recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

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Yuca Fries Recipe

Next time you get the craving for fries, ditch the spuds and try yuca fries (aka cassava fries). They’re creamy in the middle, crisp on the outside, and can be baked, fried, or air fried!

Course Appetizer, Side, Snack

Cuisine Caribbean, Latin American, South American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 283kcal

Author Michaela Vais

Ingredients

• 1 large yuca root (cassava)
• ½ tsp salt
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Black pepper to taste
• 2 tbsp oil

US Cups - Grams

Instructions

Peel and slice it

• You can watch the short video for visual instructions.

  To peel the yuca root, start by cutting off both ends. If the root has a thin peel (like mine had), simply use a peeler. If not, then make a thin slice down the length of the root. You can then dig a finger underneath the peel and peel it away by hand.
• Slice the yuca root into sticks: Cut it into 3 to 4-inch-long sections and then slice it into batons/wedges (refer to images/video in the post).

Boil it

• Soak in cold water for about 5 minutes, then drain the water.
• Boil the sticks in plenty of fresh salted water for about 20 minutes, or until fork-tender.
• Drain the water very well (optionally pat-dry with a kitchen towel), then add the cooked yuca sticks to a large bowl together with all other ingredients.
• Toss to combine until well coated.

Cook it (air fryer method)

• Finally, transfer the fries to your air fryer basket in a single layer, with space in between (cook in batches if necessary). Depending on the thickness of the yuca fries, cook at 380 °F (190 °C) for about 15-18 minutes or, until golden brown and crispy.

  Check the recipe notes below for the oven and skillet method.
• Enjoy with a dip of choice like this yum yum sauce or vegan mayonnaise!

Video

Notes

Skillet method:

• Prepare the yuca root as written (minus seasoning the fries). Meanwhile, heat a large, wide skillet with at-least ½-1 inch of oil over medium-high heat.
• Once hot (around 375F/190C), transfer the fries in batches and cook, flipping halfway, until golden-brown and crispy.
• Use a slotted spoon to transfer the cooked cassava fries to paper towels to drain excess oil, then season and enjoy.

 

Oven method:

• Follow the recipe, but instead of transferring them to an air fryer, spread them across a parchment paper-lined baking sheet.
• Bake in a preheated oven at 425F/220C for about 25 minutes, turning halfway. Baked yuca fries won’t be as crispy, but are delicious.

 

• Cooking time will vary: Based on how thick you cut the fries.

Nutrition Facts

Yuca Fries Recipe

Amount per Serving

Calories

283

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

5

%

Sodium

 

215

mg

9

%

Potassium

 

415

mg

12

%

Carbohydrates

 

57

g

19

%

Fiber

 

3

g

12

%

Sugar

 

3

g

3

%

Protein

 

2

g

4

%

Vitamin A

 

102

IU

2

%

Vitamin C

 

31

mg

38

%

Calcium

 

25

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 283kcal | Carbohydrates: 57g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 415mg | Fiber: 3g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

The post How To Make Yuca Fries (3 Methods) appeared first on Elavegan | Recipes.

Creamy Vegan Pasta Bake with Mushrooms and Spinach

Next time you’re in the mood for something carby and comforting, ditch the traditional tomato-based baked vegan pasta for a creamy blended cauliflower one. The result is this cozy, comforting, and wonderfully nutritious vegan pasta bake. With your choice of pasta, veggies (I used spinach and mushrooms), and even dairy-free cheese, this vegan pasta casserole is super versatile and a simple family favorite that you’ll return to time and time again.

Turn to your pantry and crisper drawer to help decide which veggies to use each time and enjoy with regular or gluten-free pasta. In fact, keep reading below for some of my top recommendations of extra veggies, protein, and other add-ins. Either way, this budget-friendly, healthy pasta bake will be a hit. Plus, it stores and freezes well too!

It’s no secret that I love pasta dishes with extra nutrients packed into the sauce (no jar sauces here!). I’ve already shared recipes for a vegan alfredo sauce, spinach pasta sauce, and kale avocado sauce.

For this spinach mushroom pasta bake, I’m using a nut-free, low-carb cauliflower-based creamy sauce, perfect for boosting the nutrients in the dish (with vitamin C, K, B5, folate, potassium, etc.) and encouraging the entire family to eat more veggies.

Plus, if you’re looking for more simple, nourishing, meat-free vegan pasta recipes, you might also enjoy my 20-minute one-pot pasta, garlic noodles, or creamy lemon pasta!

The Healthy Pasta Bake Ingredients

• Pasta: Use the pasta of your choice: wheat, whole wheat, or gluten-free.
• Vegetable broth: Regular or reduced-sodium would work.
• Aromatics: I used fresh garlic cloves and onion and garlic powder.
• Coconut milk: Canned coconut milk will help make this vegan pasta bake super creamy. Alternatively, other plant-based milk will work (i.e., soy, oat, almond, etc.) but won’t be as creamy.
• Seasonings: This mushroom pasta bake uses a simple combination of Italian seasoning (or herbs de Provence), red pepper flakes (adjust the amount to taste), and salt and pepper.
• Vegetables: I used cauliflower (for the sauce), spinach, and mushrooms. However, the veggies are super versatile. Keep reading below for more recommendations.
• Oil: Use any neutral cooking oil. i.e., olive oil, avocado oil, etc.
• Vegan cheese: I used a batch of my 5-minute vegan cheese sauce, but you can use any melty cheese like vegan mozzarella, cheddar, or a combination.

Optional Additions:

• Protein: It’s easy to boost the protein in this baked vegan pasta with the addition of chickpeas, beans, marinated tofu or chickpea tofu, or a meat-free alternative like chopped vegan sausage, chick’n chunks, etc.
• Nutritional yeast: For extra cheesy flavor throughout the dish, add nutritional yeast to the creamy cauliflower pasta sauce.
• Dijon mustard: A small amount will add depth to the sauce.
• Smoked paprika: Add a pinch to add depth to the creamy cauliflower sauce.
• Vegetables: There are plenty to choose from, including, but not limited to: Zucchini (sautéed or roasted), green peas (fresh or frozen), bell pepper (finely diced and cooked), broccoli (bite-sized florets, blanched), asparagus (blanched), tomatoes (cherry tomatoes or diced larger tomatoes), sweet potato (cubed and roasted), butternut squash/ pumpkin (cubed and roasted).
• Fresh herbs: Fresh basil or parsley can be used to garnish the veggie pasta bake for extra flavor.
• Parmesan: Sprinkle some vegan Parmesan cheese over the mushroom pasta bake when serving.
• Breadcrumbs: For a crunchy topping, sprinkle some breadcrumbs over the vegetarian pasta bake before baking.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make A Vegan Pasta Bake?

• First, prepare the vegetables. Separate the cauliflower into bite-sized florets and slice the mushrooms into even-sized pieces.
• Then, boil the cauliflower in a saucepan over medium-high heat until fork-tender (about 12-15 minutes) then discard the water.
• Meanwhile, in a separate pan, cook the pasta according to the package instructions, minus 1-2 minutes.
• Transfer the drained cauliflower to a blender or food processor with the vegetable broth, garlic, coconut milk, aromatics, and seasonings. Blend until smooth and creamy.

Stop and scrape down the sides of the machine as needed.

• In a large skillet, heat the oil over medium heat. Once hot, add the mushrooms and sauté for several minutes to cook off the liquid and allow them to lightly brown. Then, add the spinach and stir until it wilts.

• Transfer everything (the pasta, sauce, and veggies) into a large bowl or directly into a greased baking dish (mine is 13×9-inches/33x23cm) and mix well to combine.

• Pour the vegan cheese sauce over the top, or use shredded cheese. Transfer to the oven and bake at 400F/200C for about 20 minutes until heated through and bubbly. Then enjoy!

How to Store?

Make ahead: You can pre-cook the cauliflower and pasta (drain and rinse it) either a day in advance or the morning of to cut down on prep time.

Store: Allow it to cool, cover with plastic wrap, and store it in the refrigerator for 3-4 days.

Freeze: I like to separate the cooked and cooled veggie pasta bake into a freezer-safe, airtight container or Ziplock bags and freeze for 2-3 months. Defrost in the refrigerator overnight before reheating.

Note that pasta can become softer and almost mushy upon thawing, so only freeze if you don’t mind the textural differences.

Reheat: Either in the microwave or the oven (350F/175C for 15-20 minutes, or until warmed through) works best. Add a few splashes of vegetable stock or dairy-free milk while reheating to bring back a more saucy consistency.

Serving Recommendations

Enjoy this hearty vegan pasta casserole either alone or with a simple side such as:

• Bread: Either with a slice of a crusty loaf or baguette OR some garlic bread (or garlic naan). You could also serve simple bruschetta as an appetizer.
• Salad: Enjoy the healthy pasta bake with a simple side salad of leafy greens.
• Veggies: Double up on veggies with a side of boiled/steamed veggies of your choice (i.e., broccolini, green beans, etc.).

FAQs

Could I substitute the cauliflower?

White beans are my other favorite way to make a creamy, nutrient-dense pasta sauce. Use canned or dry, cook until very soft, and then blend as I did with the cauliflower.

Can I use frozen cauliflower?

Yes, but you may need a little less plant-based milk, as frozen cauliflower naturally contains more liquid.

What pasta is best for a pasta bake?

While the choice is versatile, I recommend using a noodle variety with ridges to help pick up all the pasta sauce. I.e., rigatoni, riccioli, rotini, fusilli, farfalle, etc. Penne is fine, too!

Recipe Notes, Tips, and FAQs

• Adjust the texture: Chopping all the veggies finely will allow you to have all the flavors in a single bite. However, chop them chunkier if preferred.
• Adjust the sauce consistency: Adjust the amount of vegetable broth is added to the sauce. For a thicker sauce, use just 1 ½ cups. For a thinner one, add a splash or two of additional broth.
• Swap out the veggies: Experiment with what you have available for a versatile vegan pasta bake that will never become boring.
• Slightly undercook the pasta: Reduce the pasta cooking time by 1-2 minutes when boiling it, as it will continue to cook in the oven. That way, you avoid mushy pasta.
• For extra flavor: Make sure to cook the pasta in salted water.

More Vegan Pasta Recipes

• Pasta e Ceci (Chickpea pasta)
• Garlic butter pasta
• Roasted red pepper pasta
• Creamy vegan lasagna soup
• Pumpkin pasta bake
• Baked gnocchi with tomato sauce
• Vegan spinach and ‘ricotta’ cannelloni

If you try this creamy vegan pasta bake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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Vegan Pasta Bake Recipe

Vegan pasta bake made with a creamy cauliflower sauce, mushrooms, spinach, and a dairy-free cheesy topping. This healthy pasta bake is a hearty, nutritious, versatile, and delicious meat-free meal for the entire family!

Course Casserole, Main Course, Pasta

Cuisine American

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 6

Calories 429kcal

Author Michaela Vais

Ingredients

• 17 oz pasta of choice e.g. gluten-free
• 12 oz of mushrooms
• 5 oz of spinach
• 1 small/medium-sized head of cauliflower cut into florets
• 1 1/2 - 2 cups of vegetable broth (see notes)
• 2-3 cloves of garlic
• 1/3 cup coconut milk canned (see notes)
• 1-2 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried Italian mixed herbs
• 1/4-1/2 tsp crushed red pepper flakes
• Salt and pepper to taste
• 1 tbsp oil
• 1 batch of vegan cheese sauce (or vegan cheese of choice)

US Cups - Grams

Instructions

• In a pot, cook the cauliflower florets in salted water until tender (about 15 minutes) then discard the water.
• In another pot, cook pasta according to the instructions on the packaging.
• Once the cauliflower is fork-tender, process it in a blender or food processor, together with the vegetable broth, garlic, coconut milk, spices, and salt + pepper. Blend until the mixture is smooth.
  
• Heat oil in a skillet and fry the mushrooms over medium heat for about 5 minutes. Add spinach and fry for an additional minute. Turn off the heat.
  
• Place the cooked pasta in a large bowl, add the cauliflower sauce, mushrooms & spinach, and stir to combine.
  
• Pour everything into a greased baking dish (mine measures 13x9 inches / 33x23 cm).
  
• Make a batch of my vegan cheese sauce and pour it on top, or use any vegan cheese of choice.
  
• Bake at 400 degrees F (200 degrees C) for about 20 minutes. Enjoy!

Video

Notes

• If you want your pasta bake to be creamy (with a little bit of sauce) use 2 cups of vegetable broth, otherwise, use 1 1/2 cups.
• Instead of canned coconut milk, you can use any other plant-based milk or cream of choice (e.g. soy milk/cream, oat milk/cream, almond milk, etc.).
• You can also cook the pasta and cauliflower already in the morning and store it in the fridge until you start making this dish.
• Recipe serves 6. Nutrition facts are for one serving.

Nutrition Facts

Vegan Pasta Bake Recipe

Amount per Serving

Calories

429

% Daily Value*

Fat

 

10.8

g

17

%

Carbohydrates

 

61.7

g

21

%

Fiber

 

11.8

g

47

%

Sugar

 

6.7

g

7

%

Protein

 

18.4

g

37

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 429kcal | Carbohydrates: 61.7g | Protein: 18.4g | Fat: 10.8g | Fiber: 11.8g | Sugar: 6.7g

If you are using Pinterest, feel free to pin the following photo:

The post Vegan Pasta Bake with Mushrooms appeared first on Elavegan | Recipes.

10-Minute Basil, Garlic, and Spinach Pasta Sauce

I’ve already shared a simple one-pot pasta and quick 20-minute garlic noodles. Now it’s the time to go one step further with this super quick and easy spinach pasta sauce that you can throw together in less than 10 minutes with one saucepan and a food processor. Serve the green pasta sauce with pasta of choice or low-carb zucchini noodles for a fuss-free, crowd-pleasing meat-free meal.

Usually, you can find me sneakily hiding vegetables in everything (like this cauliflower-based alfredo sauce and a zucchini pizza crust). But this vibrant spinach sauce has no issues with advertising itself. All while still being proudly adult and child approved. It’s creamy, comforting, and flavorful, yet light enough not to weigh you down.

With a combination of spinach, basil, garlic, and nutritional yeast, this healthy pasta sauce hits several flavor notes of a pesto sauce (like this avocado pesto) but is much lighter and lower calorie thanks to the omission of oil and dairy. It’s also pantry friendly, fairly low budget, and packed with nutrients and antioxidants, which is always a bonus!

The Health Benefits of Spinach

We’ve probably all grown up being told to eat our greens. In the case of spinach, I can certainly see why. Here are just a few benefits found (read more on Healthline) in this healthy spinach sauce.

• It’s loaded with several vitamins, including vitamins A, C, and K. These are important for immune function, skin, blood clotting, etc.
• An excellent source of plant-based iron, which is an essential mineral for healthy blood.
• Contains moderate levels of calcium and folic acid.
• Rich in antioxidants, which helps protect cells from oxidative stress and fight inflammation.
• Contains several plant compounds that help ward off infection, promote heart health, improve eye health, and more.
• Contains lots of nitrates, which moderate blood pressure and improve heart health.

Looking for more ways to enjoy this impressive leafy green? Check out my easy spinach tortillas, spinach artichoke dip, or spinach and ‘ricotta’ cannelloni!

The Green Pasta Sauce Ingredients

All you require are simple ingredients to prepare this spinach sauce for pasta, including:

• Spinach: You can use fresh or frozen (and thawed, with excess liquid removed) spinach leaves. Use regular or baby spinach.
• Basil: Just a small amount really packs in tons of flavor to the creamy spinach sauce.
• Nutritional yeast: To add nutty, cheesy, umami flavor.
• Aromatics: I used a combination of fresh garlic cloves and onion, and also onion powder.
• Coconut milk: I use light coconut milk (canned). Alternatively, use another plant-based milk that is higher in fat, like cashew milk.
• Seasonings: All you need to season this spinach pasta recipe is salt, pepper, and a pinch of nutmeg.
• Starch: Use cornstarch or potato starch to thicken the creamy spinach pasta sauce.

Serve it with the pasta of your choice (regular, whole wheat, or gluten-free). I usually enjoy it with long noodles, i.e., fettuccine, spaghetti, linguine, tagliatelle, etc. You could also use smaller shapes like fusilli or rigatoni. It’s best to use pasta with lots of ridges or grooves to stick to, but you could even mix it into orzo or giant couscous.

Optional Additions:

• Lemon: A splash of lemon juice (or lime juice) brightens the flavor of the green noodles and, as a bonus, helps our bodies to absorb the iron in the spinach better. Boost the flavor further with the addition of lemon zest.
• Nuts/seeds: The addition of ¼ cup of lightly toasted pine nuts, walnuts, cashews, or pistachios will add extra protein and texture. It also helps transform this into more of a spinach pesto.
• Roasted garlic: Instead of fresh garlic, use roasted, which is wonderfully mellow and caramelized. You’ll need to increase the amount, adjusting to taste.
• Herbs: Swap out the basil for parsley and/or cilantro.
• Spice: Use red pepper flakes or chili/cayenne powder to add some heat to the green pasta sauce.
• Cheese: To boost the cheesy flavor further, mix in some vegan cream cheese or even a vegan Parmesan cheese alternative.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Spinach Pasta Sauce?

This healthy pasta sauce takes just 8 minutes to prepare, perfect for preparing while your pasta of choice cooks.

• First, transfer all the ingredients to a food processor or blender and process until smooth.

• Then, transfer the mixture to a saucepan and bring to a boil, stirring regularly.

• Allow it to simmer for 1-2 minutes, or until it thickens. Voilà, the spinach sauce is ready to toss with the pasta of your choice!

How to Store?

Store: Allow it to cool and store in an airtight container in the fridge for 3-4 days. The leftovers taste great chilled or reheated.

Freeze: I haven’t tried, but I think it should freeze well. Allow it to cool, then transfer into a freezer-safe, airtight container or Ziplock bags and freeze for up to 3 months. Defrost in the refrigerator overnight before using it chilled or reheated.

Reheat: Use either the stove or a microwave to reheat the spinach pasta sauce. Add a splash of additional liquid (water, milk, or vegetable stock) if needed, to loosen up the sauce.

Serving Recommendations

Once you’ve chosen the pasta to serve this spinach sauce with, there are several ways to add to the recipe, including:

• Vegetables: I particularly like corn, peas, sautéed mushrooms, asparagus, broccoli, roasted bell pepper, olives, roasted cherry tomatoes (sun-dried tomatoes), and roasted mixed veggies. Pre-cook, then mix them in once served.
• Protein: You could serve the pasta with green sauce with crispy tofu, tempeh, or your favorite meat alternative. White beans or chickpeas could also work to boost the plant-based protein.
• Bread: You could serve the spinach fettuccine/pasta with a slice of crusty bread or baguette OR some garlic bread (or garlic naan).
• Salad: I often serve pasta dishes with a simple side salad (i.e., lettuce, cucumber, tomato).

FAQs

Could I substitute the spinach?

This method will also work with other leafy greens like kale (as I’ve done in this kale avocado pasta sauce) or even chard. However, you will need to cook the sauce for slightly longer (I like to wilt the kale in the pasta water before blending it).

Can I omit the starch?

Omitting the starch will leave you with a very thin pasta sauce, so I don’t recommend it. However, you could swap out the coconut milk for one avocado with a splash of dairy-free milk. This not only adds heart-healthy fats, antioxidants, and several vitamins and minerals but will also thicken the sauce without using starch.

Can I use an immersion blender?

Technically, yes, but you may not get the spinach pasta sauce as smooth.

Recipe Notes and Tips

• Utilize pasta water: When you pair pasta with spinach sauce, save a little of the starchy pasta water to mix into this sauce and help it coat the noodles. You can also use it to thin the sauce if desired.
• Use a high-powered food processor/blender: This will ensure you have a super smooth and creamy green pasta sauce.
• Adjust to taste: Adjust any of the seasonings and the garlic to taste.
• Using the leftovers: This creamy green spinach sauce is good for more than just pasta. Use the leftovers as a salad dressing, stirred into cooked grains, or even dolloped over potatoes.

More Vegan Pasta Recipes

• Creamy lemon pasta
• Garlic butter pasta
• Roasted red pepper pasta
• Creamy vegan lasagna soup
• Pumpkin pasta bake

If you try this easy spinach pasta sauce recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

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Spinach Pasta Sauce

This green spinach pasta sauce is fast (8 minutes!), easy, healthy, and super delicious. It’s creamy, garlicky, and packed with nutrients – for a simple dairy-free, oil-free, nut-free, midweek meal the entire family will love!

Course Main Course, Pasta

Cuisine vegan

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Servings 2

Calories 148kcal

Author Michaela Vais

Ingredients

• 3 oz fresh spinach
• 1 handful of fresh basil
• 1 cup light coconut milk (canned) (or any other dairy-free milk)
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch or potato starch
• 2 cloves of garlic
• 1 tsp onion powder
• ⅓-½ tsp salt (or to taste)
• Black pepper to taste
• 1 pinch of nutmeg

US Cups - Grams

Instructions

• You can watch the short video for visual instructions.

  Blend all ingredients in a blender until completely smooth.
• Transfer the mixture to a saucepan and bring it to a boil, stirring regularly.
• Let it simmer for 1-2 minutes and stir frequently.
• Serve with cooked pasta (or grains/potatoes) and enjoy.

Video

Notes

• Check the blog post for substitutes, tips, storing instructions, and step-by-step photos.
• The recipe serves two. Nutrition facts are for one serving.

Nutrition Facts

Spinach Pasta Sauce

Amount per Serving

Calories

148

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4.7

g

24

%

Sodium

 

373

mg

16

%

Carbohydrates

 

13.3

g

4

%

Fiber

 

4.1

g

16

%

Sugar

 

3.5

g

4

%

Protein

 

6.3

g

13

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 148kcal | Carbohydrates: 13.3g | Protein: 6.3g | Fat: 7g | Saturated Fat: 4.7g | Sodium: 373mg | Fiber: 4.1g | Sugar: 3.5g

If you are using Pinterest, feel free to pin the following photo:

The post Green Spinach Pasta Sauce (Quick & Easy) appeared first on Elavegan | Recipes.