vegan spinach noodle kugel

  • Total Time: 35 minutes
  •  Yield: 10 cups 
  • Diet: Vegan

INGREDIENTS

Pasta

  • 12 oz short pasta (see note 1)
  • 16 oz frozen spinach, thawed and drained (or 2 cups cooked spinach)
  • 23 tablespoon breadcrumbs for topping, optional

Sauce

  • 2 – 16 oz blocks (396g each) firm tofu, drained but not pressed (see note 2)
  • 1 cup unsweetened non-dairy milk or water
  • ½ cup unfortified nutritional yeast (see note 3)
  • Juice of 1 large or 2 small lemons
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt (to taste)

INSTRUCTIONS

  1. Cook pasta according to package instructions, but stop the cooking process when the noodles are ALMOST there–until they’re lightly chewy. They’ll finish cooking in the oven.
  2. While the pasta cooks, make the sauce. Throw the ingredients into the blends and blend it until smooth. Now is a good time to taste it and make any necessary changes.
  3. Next, take your thawed frozen spinach or your cooked fresh spinach and squeeze as much liquid out as possible.
  4. After the pasta is cooked, drain the water from it and return it to the pot. Pour the contents of the blender into the pasta and mix it well.
  5. Using your fingers or two forks, separate the wads of spinach into little pieces and gently stir them through the pasta.
  6. Add the whole mixture to a deep square or rectangular baking dish. Sprinkle with breadcrumbs if you like.
  7. Bake the kugel for 15-20 minutes at 400 F (205 C) until the sauce has set and the noodles have finished cooking. The top may get a little brown. If you’d like it more brown, you can broil it if you have a broiler. (I sadly do not.)
  8. Serve it up and enjoy!
  9. Refrigerate leftovers in an airtight container for up to 5 days.

NOTES

  • Note 1: I found “egg-free wide ribbon pasta” at Walmart (Great Value brand) that looks just like egg noodles. If you can’t find those, any pasta will work–I recommend fusilli or rotini for a similar shape. Use gluten-free pasta if needed.
  • Note 2: The base of the sauce for the kugel is tofu. Firm tofu (just drained, not pressed) is what I used, but medium, soft, silken, or extra firm will work as well. If using extra firm, use more liquid. Anything softer, use less liquid to blend. None, in the case of silken tofu. If you don’t want to use tofu at all, you can use soaked cashews, sunflower seeds, hemp seeds, or even white beans.
  • Note 3: Nutritional yeast can be not so great if you try it on its own. I’ve come to love the flavor but I didn’t at first, especially when I was new to being vegan. It’s MUCH better blended into things and does make sauces taste cheesy, so I’d definitely recommend trying it blended. That being said, if you don’t have it, use more spices and a touch more salt instead!

vegan mug brownie

INGREDIENTS

  • 1 medium overripe or spotty banana, mashed (see note 1)
  • 1 tbsp maple syrup or other sweetener, optional
  • 1 tbsp peanut butter (see note 2)
  • 2 tbsp unbleached all purpose or GF flour (see note 3)
  • 2 tbsp cocoa or cacao powder
  • ¼ tsp baking soda
  • Less than ⅛ tsp salt (just a pinch!)
  • Small handful dairy-free chocolate chips, optional

INSTRUCTIONS

    1. Mash: Mash the banana in a small bowl or the mug you’re using.
    2. Mix: Mix the wet ingredients together in the mug. Add your dry ingredients to the mug and mix until incorporated, but don’t overmix.
    3. More chocolate: Add some dairy-free chocolate chips to the batter and stir. Sprinkle a few on top if desired.
    4. Microwave Method: Microwave for about 1-2.5 minutes. Don’t overcook it! Start with 1 minute and add 15 seconds at a time after checking it. How long it takes will vary by microwave. It’s done when an inserted toothpick comes out clean, or with tiny crumbs on it (which is the best doneness because it’s super tender at that point).
  1. Oven Method: If you don’t have a microwave, you can still make a single serving brownie in an oven safe mug or ramekin. Bake it on the top rack of your oven at 350 degrees Fahrenheit (or 177 degrees Celsius). You’ll want to bake it for 6-10 minutes or until an inserted toothpick comes out clean. Be extra careful when removing it from the oven.
  2. Serve: Serve your vegan brownie in a mug with a dollop of vegan vanilla ice cream (if desired) and enjoy!

NOTES

Note 1: I could not detect any banana flavor in the finished brownie, but if you don’t have any overripe bananas, or you can’t have bananas, here are a few options: Sweet potato or pumpkin puree, unsweetened applesauce, or mashed avocado.

Note 2: You can definitely use any other nut butter instead, even sunflower butter or tahini will work. You can also sub that with coconut cream. Or even vegan butter or coconut oil if you’re cool with oil. Or even a bit of mashed avocado! You can also omit that if you want a lower fat vegan mug brownie, and if you need a little extra liquid in the recipe just add a splash of low fat non-dairy milk.

Note 3: For the BEST brownie texture, I recommend either unbleached all purpose flour or a cup for cup GF flour like King Arthur Measure for Measure Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour. I’ve tested this recipe with a few different flours–and although the texture changes a bit, it definitely still tastes good.

Nutrition Facts

Serving Size 1 cup
Serves 1
Amount Per Serving
Calories 333
% Daily Value*
Total Fat 10.2g 13%
Cholesterol 0mg 0%
Sodium 679.4mg 30%
Total Carbohydrate 62.1g 23%
Sugars 28.4g
Protein 8.4g 17%
  • Vitamin A0%
  • Vitamin C11%

vegan mug brownie

INGREDIENTS

  • 1 medium overripe or spotty banana, mashed (see note 1)
  • 1 tbsp maple syrup or other sweetener, optional
  • 1 tbsp peanut butter (see note 2)
  • 2 tbsp unbleached all purpose or GF flour (see note 3)
  • 2 tbsp cocoa or cacao powder
  • ¼ tsp baking soda
  • Less than ⅛ tsp salt (just a pinch!)
  • Small handful dairy-free chocolate chips, optional

INSTRUCTIONS

    1. Mash: Mash the banana in a small bowl or the mug you’re using.
    2. Mix: Mix the wet ingredients together in the mug. Add your dry ingredients to the mug and mix until incorporated, but don’t overmix.
    3. More chocolate: Add some dairy-free chocolate chips to the batter and stir. Sprinkle a few on top if desired.
    4. Microwave Method: Microwave for about 1-2.5 minutes. Don’t overcook it! Start with 1 minute and add 15 seconds at a time after checking it. How long it takes will vary by microwave. It’s done when an inserted toothpick comes out clean, or with tiny crumbs on it (which is the best doneness because it’s super tender at that point).
  1. Oven Method: If you don’t have a microwave, you can still make a single serving brownie in an oven safe mug or ramekin. Bake it on the top rack of your oven at 350 degrees Fahrenheit (or 177 degrees Celsius). You’ll want to bake it for 6-10 minutes or until an inserted toothpick comes out clean. Be extra careful when removing it from the oven.
  2. Serve: Serve your vegan brownie in a mug with a dollop of vegan vanilla ice cream (if desired) and enjoy!

NOTES

Note 1: I could not detect any banana flavor in the finished brownie, but if you don’t have any overripe bananas, or you can’t have bananas, here are a few options: Sweet potato or pumpkin puree, unsweetened applesauce, or mashed avocado.

Note 2: You can definitely use any other nut butter instead, even sunflower butter or tahini will work. You can also sub that with coconut cream. Or even vegan butter or coconut oil if you’re cool with oil. Or even a bit of mashed avocado! You can also omit that if you want a lower fat vegan mug brownie, and if you need a little extra liquid in the recipe just add a splash of low fat non-dairy milk.

Note 3: For the BEST brownie texture, I recommend either unbleached all purpose flour or a cup for cup GF flour like King Arthur Measure for Measure Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour. I’ve tested this recipe with a few different flours–and although the texture changes a bit, it definitely still tastes good.

Nutrition Facts

Serving Size 1 cup
Serves 1
Amount Per Serving
Calories 333
% Daily Value*
Total Fat 10.2g 13%
Cholesterol 0mg 0%
Sodium 679.4mg 30%
Total Carbohydrate 62.1g 23%
Sugars 28.4g
Protein 8.4g 17%
  • Vitamin A0%
  • Vitamin C11%

lentil mushroom loaf

  • Total Time: 50 minutes
  •  Yield: 8 slices 
  • Diet: Vegan

INGREDIENTS

Loaf

  • 1 cup green or brown lentils, cooked (or cook ½ cup lentils beforehand)
  • 1+½ cup quinoa, cooked (or cook ½ cup dry quinoa beforehand)
  • 2 large carrots, grated
  • 3 ribs celery, grated
  • 1 medium onion, diced finely
  • 16 oz mushrooms, diced finely (they will shrink a lot)
  • 34 cloves garlic, minced
  • 3 tbsp ground flax seeds, mixed with 9 tablespoon water
  • ¾ to 1 cup oat flour (or use chickpea flour) (see note 1)

Flavorings (mix and match to taste, see note 2)

  • 3 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp apple cider vinegar
  • 1 tsp salt (or to taste)
  • ½ tsp dried thyme
  • 1 tbsp reduced sodium tamari (see note 3)
  • 2 tbsp tahini, optional

Optional Glaze (see note 4)

    • 3 tbsp tomato paste
  • 1 tbsp reduced sodium tamari/soy sauce/NoSoy
  • 1 tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp sriracha, optional
  • 1 teaspoon maple syrup, optional

INSTRUCTIONS

    1. If your lentils and quinoa are not cooked: Cook the lentils and quinoa in vegetable broth or water. Start by adding 2 ½ cups of broth and the lentils to a pot and bring to a boil. Turn down the heat and simmer for 15 minutes. Then add the quinoa and cook another 10-15 minutes until everything is pretty soft, adding more broth as needed to keep it from sticking to the pot. You want the lentils to be easily mushed with a spoon. Drain any remaining liquid. If you are preparing everything at once, start prepping your veggies while the lentils and quinoa are cooking.
    2. Mash it up: Mash about ⅔ of the cooked lentils and quinoa with a fork until they are fairly mushy, but leave some intact for texture.
    3. Preheat the oven to 350 degrees F (or 176 degrees C).
    4. Cook the Veggies: Cook the veggies on the stove top in a large skillet. Start by sauteing your onion in a little water until translucent, about 4 minutes. Then add the garlic and saute another minute. Add your mushrooms and saute another 3 minutes. Finally, add the celery and carrots and saute everything until soft, about 4 more minutes.
  1. DRAIN YOUR VEGGIES: Drain the veggies in a mesh colander, and add to the bowl with your lentils and quinoa. Do NOT skip the draining step–if your mixture is too wet it will not hold together.
  2. Assemble the loaf: Add everything else except the glaze ingredients. Mix everything together well. If the mixture is too wet or sticky, add more oat flour. If it’s too dry and crumbly, add more tamari/soy sauce, tahini and/or another flax egg. Add the mixture to parchment-lined (see picture in article above) loaf tin (or muffin cups).
  3. Glaze it up: Mix together your glaze (you can also just use BBQ sauce or another ketchup if you like). If you want more to paint on after it’s baked, make a double batch. Brush on your glaze, or use a spatula to spread it over the top.
  4. Bake: Bake uncovered for 32-40 minutes. I find the sweet spot for me is about 35 minutes, but just check often. If doing muffins I would check it at 25 minutes. You’ll notice the glaze is no longer shiny and should feel much firmer to the touch and be lightly browned (if you can see any edges under your glaze).
  5. Serve: Serve loaf hot with anything you like, such as garlic mashed potatoes with mushroom gravy!
  6. Store: Store leftovers in an airtight container in the fridge for up to 5 days, if your linebacker-sized husband doesn’t eat it all in one night with his linebacker appetite. Not that I know anyone like that. This loaf freezes well too–wrap it tightly in saran wrap and then freezer paper. Freeze up to 3 months.

NOTES

Note 1: Oat flour (can be made in the blender from grinding rolled oats) or chickpea flour are GREAT at drying out the mixture but still holding everything together. I use a wet and dry binder, because I find that this makes it easier to compensate for however wet or dry the loaf mixture already is. Flax eggs, made from mixing ground flaxseed and water, do a great job of binding.

Note 2: You need not use all the flavorings I have above. I use them all, but these are all also things I typically have in my house because I like the flavors and I use them in other cooking. Use what you like! You just want to maintain the wet to dry ratio. If things feel too wet, add more flour. If too dry, add more flax egg or something thick but moist like tahini.

Note 3: Tamari is a gluten-free soy sauce. You can use soy sauce in place of it. If you are soy-free, Try NoSoy or Coconut Aminos.

Note 4: For the glaze, you could customize my recipe to your liking or you could use BBQ sauce or ketchup if you want.

Note 5: See my tips in the article above for making a solid, well-held-together loaf.

Nutrition Facts

Serving Size 1 slice
Serves 8
Amount Per Serving
Calories 186
% Daily Value*
Total Fat 4.7g 6%
Cholesterol 0mg 0%
Sodium 239.7mg 10%
Total Carbohydrate 26.9g 10%
Sugars 2.7g
Protein 9.9g 20%
  • Vitamin A2%
  • Vitamin C5%

lentil mushroom loaf

  • Total Time: 50 minutes
  •  Yield: 8 slices 
  • Diet: Vegan

INGREDIENTS

Loaf

  • 1 cup green or brown lentils, cooked (or cook ½ cup lentils beforehand)
  • 1+½ cup quinoa, cooked (or cook ½ cup dry quinoa beforehand)
  • 2 large carrots, grated
  • 3 ribs celery, grated
  • 1 medium onion, diced finely
  • 16 oz mushrooms, diced finely (they will shrink a lot)
  • 34 cloves garlic, minced
  • 3 tbsp ground flax seeds, mixed with 9 tablespoon water
  • ¾ to 1 cup oat flour (or use chickpea flour) (see note 1)

Flavorings (mix and match to taste, see note 2)

  • 3 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp apple cider vinegar
  • 1 tsp salt (or to taste)
  • ½ tsp dried thyme
  • 1 tbsp reduced sodium tamari (see note 3)
  • 2 tbsp tahini, optional

Optional Glaze (see note 4)

    • 3 tbsp tomato paste
  • 1 tbsp reduced sodium tamari/soy sauce/NoSoy
  • 1 tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp sriracha, optional
  • 1 teaspoon maple syrup, optional

INSTRUCTIONS

    1. If your lentils and quinoa are not cooked: Cook the lentils and quinoa in vegetable broth or water. Start by adding 2 ½ cups of broth and the lentils to a pot and bring to a boil. Turn down the heat and simmer for 15 minutes. Then add the quinoa and cook another 10-15 minutes until everything is pretty soft, adding more broth as needed to keep it from sticking to the pot. You want the lentils to be easily mushed with a spoon. Drain any remaining liquid. If you are preparing everything at once, start prepping your veggies while the lentils and quinoa are cooking.
    2. Mash it up: Mash about ⅔ of the cooked lentils and quinoa with a fork until they are fairly mushy, but leave some intact for texture.
    3. Preheat the oven to 350 degrees F (or 176 degrees C).
    4. Cook the Veggies: Cook the veggies on the stove top in a large skillet. Start by sauteing your onion in a little water until translucent, about 4 minutes. Then add the garlic and saute another minute. Add your mushrooms and saute another 3 minutes. Finally, add the celery and carrots and saute everything until soft, about 4 more minutes.
  1. DRAIN YOUR VEGGIES: Drain the veggies in a mesh colander, and add to the bowl with your lentils and quinoa. Do NOT skip the draining step–if your mixture is too wet it will not hold together.
  2. Assemble the loaf: Add everything else except the glaze ingredients. Mix everything together well. If the mixture is too wet or sticky, add more oat flour. If it’s too dry and crumbly, add more tamari/soy sauce, tahini and/or another flax egg. Add the mixture to parchment-lined (see picture in article above) loaf tin (or muffin cups).
  3. Glaze it up: Mix together your glaze (you can also just use BBQ sauce or another ketchup if you like). If you want more to paint on after it’s baked, make a double batch. Brush on your glaze, or use a spatula to spread it over the top.
  4. Bake: Bake uncovered for 32-40 minutes. I find the sweet spot for me is about 35 minutes, but just check often. If doing muffins I would check it at 25 minutes. You’ll notice the glaze is no longer shiny and should feel much firmer to the touch and be lightly browned (if you can see any edges under your glaze).
  5. Serve: Serve loaf hot with anything you like, such as garlic mashed potatoes with mushroom gravy!
  6. Store: Store leftovers in an airtight container in the fridge for up to 5 days, if your linebacker-sized husband doesn’t eat it all in one night with his linebacker appetite. Not that I know anyone like that. This loaf freezes well too–wrap it tightly in saran wrap and then freezer paper. Freeze up to 3 months.

NOTES

Note 1: Oat flour (can be made in the blender from grinding rolled oats) or chickpea flour are GREAT at drying out the mixture but still holding everything together. I use a wet and dry binder, because I find that this makes it easier to compensate for however wet or dry the loaf mixture already is. Flax eggs, made from mixing ground flaxseed and water, do a great job of binding.

Note 2: You need not use all the flavorings I have above. I use them all, but these are all also things I typically have in my house because I like the flavors and I use them in other cooking. Use what you like! You just want to maintain the wet to dry ratio. If things feel too wet, add more flour. If too dry, add more flax egg or something thick but moist like tahini.

Note 3: Tamari is a gluten-free soy sauce. You can use soy sauce in place of it. If you are soy-free, Try NoSoy or Coconut Aminos.

Note 4: For the glaze, you could customize my recipe to your liking or you could use BBQ sauce or ketchup if you want.

Note 5: See my tips in the article above for making a solid, well-held-together loaf.

Nutrition Facts

Serving Size 1 slice
Serves 8
Amount Per Serving
Calories 186
% Daily Value*
Total Fat 4.7g 6%
Cholesterol 0mg 0%
Sodium 239.7mg 10%
Total Carbohydrate 26.9g 10%
Sugars 2.7g
Protein 9.9g 20%
  • Vitamin A2%
  • Vitamin C5%

GLUTEN FREE VEGETARIAN LASAGNA

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: cheesy

 

Servings: 12

 

Calories: 317kcal

Equipment

  • 13 x 9 Casserole Dish
  • Oil Mister
  • skillet

Ingredients

    • 1 pound zucchini trimmed and sliced thin lengthwise
    • 9 ounces fresh spinach chopped
    • 24 ounces ricotta cheese
    • 3 ounces parmesan rennet free (vegetarian)
    • 1 egg beaten
    • 2 teaspoons minced garlic
    • ¼ cup fresh basil
    • ¼ cup fresh parsley
    • ½ teaspoon crushed red pepper
    • 24 ounces marinara
    • 12 ounces part-skim mozzarella
  • 12 ounces gluten free lasagna noodles cooked according to package directions

Instructions

    • Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
    • Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
    • Preheat an oven to 350 degrees.
    • In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
  • Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the  Marinara on the bottom.
  • Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.
  • Spread ⅓ of the remaining marinara and repeat the layers.
  • End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.

Notes

Make It Vegan:

Use vegan ricotta, Parmesan, and mozzarella.  Most pasta is vegan but double check!

Make it Keto / Low Carb:

Make sure all of your cheeses are full fat.  Marinara should be sugar-free.  Omit the lasagna noodles and use zucchini in place of it.  To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons.  Bake the ribbons in a 350 degree oven for 5 minutes, and then transfer to paper towels to absorb any extra moisture.  Use the prepared zucchini ribbons in place of the lasagna.

Nutrition

Calories: 317kcal | Carbohydrates: 27g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 364mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2690IU | Vitamin C: 14.7mg | Calcium: 456mg | Iron: 1.2mg

GLUTEN FREE VEGETARIAN LASAGNA

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: cheesy

 

Servings: 12

 

Calories: 317kcal

Equipment

  • 13 x 9 Casserole Dish
  • Oil Mister
  • skillet

Ingredients

    • 1 pound zucchini trimmed and sliced thin lengthwise
    • 9 ounces fresh spinach chopped
    • 24 ounces ricotta cheese
    • 3 ounces parmesan rennet free (vegetarian)
    • 1 egg beaten
    • 2 teaspoons minced garlic
    • ¼ cup fresh basil
    • ¼ cup fresh parsley
    • ½ teaspoon crushed red pepper
    • 24 ounces marinara
    • 12 ounces part-skim mozzarella
  • 12 ounces gluten free lasagna noodles cooked according to package directions

Instructions

    • Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
    • Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
    • Preheat an oven to 350 degrees.
    • In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
  • Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the  Marinara on the bottom.
  • Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.
  • Spread ⅓ of the remaining marinara and repeat the layers.
  • End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.

Notes

Make It Vegan:

Use vegan ricotta, Parmesan, and mozzarella.  Most pasta is vegan but double check!

Make it Keto / Low Carb:

Make sure all of your cheeses are full fat.  Marinara should be sugar-free.  Omit the lasagna noodles and use zucchini in place of it.  To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons.  Bake the ribbons in a 350 degree oven for 5 minutes, and then transfer to paper towels to absorb any extra moisture.  Use the prepared zucchini ribbons in place of the lasagna.

Nutrition

Calories: 317kcal | Carbohydrates: 27g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 364mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2690IU | Vitamin C: 14.7mg | Calcium: 456mg | Iron: 1.2mg

Vegan Chocolate Cupcakes

PREP TIME15 mins
COOK TIME18 mins
TOTAL TIME33 mins
SERVINGS12
CALORIES249.7 kcal

INGREDIENTS

For the Cupcakes

  • 1 ½ cups whole wheat pastry flour
  • 3/4 cup organic cane sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1 cup water
  • 1 tablespoon ground flaxseed
  • 1 tablespoon balsamic vinegar
  • 1 ½ teaspoon vanilla

For the Frosting

  • 3 cups organic powdered sugar
  • 2/3 cup cocoa powder
  • ½ cup raw cashew butter
  • 6 to 8 tablespoons non-dairy milk
  • 1 teaspoon vanilla

INSTRUCTIONS

Make the Cupcakes

  • Preheat your oven to 350° F. Line a 12 cup cupcake pan with parchment cupcake liners. Alternately, you can use a silicone cupcake pan.
  • Sift together into a medium bowl the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Whisk together the pumpkin puree, water, flaxseed, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and whisk together just until combined. Don’t over mix the batter.
  • Transfer the batter into a 12 cup cupcake pan. I’ve found that the easiest way to transfer the batter to the cupcake pan is with a cookie scoop.
  • Bake the cupcakes for 15 to 20 minutes, until a toothpick inserted into the middle of one comes out clean.

Make the Frosting

  • Mix together all frosting ingredients with an electric mixer. Start with 6 tablespoons of nondairy milk and add more a tablespoon at a time until the frosting is the desired consistency.

NOTES

This makes a large amount of frosting to pipe onto the cupcakes. If you want a thinner layer of frosting, make half the frosting recipe.

NUTRITION

Serving: 1cupcakeCalories: 249.7kcalCarbohydrates: 50.7gProtein: 5.3gFat: 4.5gSodium: 228.9mgFiber: 5.8gSugar: 28.3gVitamin A: 1052.08IUVitamin C: 0.22mgCalcium: 34.99mgIron: 1.93mg

Vegan Chocolate Cupcakes

PREP TIME15 mins
COOK TIME18 mins
TOTAL TIME33 mins
SERVINGS12
CALORIES249.7 kcal

INGREDIENTS

For the Cupcakes

  • 1 ½ cups whole wheat pastry flour
  • 3/4 cup organic cane sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1 cup water
  • 1 tablespoon ground flaxseed
  • 1 tablespoon balsamic vinegar
  • 1 ½ teaspoon vanilla

For the Frosting

  • 3 cups organic powdered sugar
  • 2/3 cup cocoa powder
  • ½ cup raw cashew butter
  • 6 to 8 tablespoons non-dairy milk
  • 1 teaspoon vanilla

INSTRUCTIONS

Make the Cupcakes

  • Preheat your oven to 350° F. Line a 12 cup cupcake pan with parchment cupcake liners. Alternately, you can use a silicone cupcake pan.
  • Sift together into a medium bowl the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Whisk together the pumpkin puree, water, flaxseed, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and whisk together just until combined. Don’t over mix the batter.
  • Transfer the batter into a 12 cup cupcake pan. I’ve found that the easiest way to transfer the batter to the cupcake pan is with a cookie scoop.
  • Bake the cupcakes for 15 to 20 minutes, until a toothpick inserted into the middle of one comes out clean.

Make the Frosting

  • Mix together all frosting ingredients with an electric mixer. Start with 6 tablespoons of nondairy milk and add more a tablespoon at a time until the frosting is the desired consistency.

NOTES

This makes a large amount of frosting to pipe onto the cupcakes. If you want a thinner layer of frosting, make half the frosting recipe.

NUTRITION

Serving: 1cupcakeCalories: 249.7kcalCarbohydrates: 50.7gProtein: 5.3gFat: 4.5gSodium: 228.9mgFiber: 5.8gSugar: 28.3gVitamin A: 1052.08IUVitamin C: 0.22mgCalcium: 34.99mgIron: 1.93mg

Vegan Taco Salad with Chili

PREP TIME15 mins
COOK TIME30 mins
TOTAL TIME45 mins
SERVINGS1
CALORIES519.7 kcal

INGREDIENTS

  • 1 Fat Free Tortilla
  • ¾ cup Cooked rice
  • ¾ cup Chili
  • 1 ½ cups Lettuce chopped or shredded
  •  cup Diced tomatoes
  • 1 tablespoons Cashew Cheese Sauce

Optional Ingredients

  • Salsa
  • Vegan sour cream
  • Green onions
  • Pickled jalapenos
  • Black olives
  • Diced onion
  • Cilantro
  • Guacamole

INSTRUCTIONS

  • Warm a tortilla between two damp paper towels or wrapped in a damp kitchen towel for about 30 seconds in the microwave to soften it. Then gently press it into a tortilla bowl mold.
  • Bake the tortilla bowl for 8 to 10 minutes at 375 F, until it is lightly browned and crispy.
  • Add a scoop of cooked rice and some vegan chili in the bottom of the tortilla bowl.
  • Top with shredded lettuce, tomatoes, vegan cheese sauce, and any other taco salad ingredients you enjoy.

NOTES

Nutrition calculations are approximate and will vary depending on your choice of ingredients.

NUTRITION

Serving: 1saladCalories: 519.7kcalCarbohydrates: 93.5gProtein: 21gFat: 8.6gSodium: 819.3mgFiber: 16.4gSugar: 8gVitamin A: 7347.21IUVitamin C: 25.8mgCalcium: 145.92mgIron: 9.26mg