Raw Frozen Strawberry Dessert

Raw Frozen Strawberry Dessert

My goal this past month was to make a really good raw vegan cheesecake. That hasn’t happened yet. But in the process, I did make this delicious raw frozen strawberry dessert!

So instead of calling this a cheesecake failure I decided to call it something else and make it a recipe post.

To Start

The very first thing I would do is prep. Start by soaking cashews. You can soak these overnight but I think I only soaked them for 10 to 20 minutes. I suggest soaking the cashews while making the crust.

You will also pit and soak the dates. You don’t need to soak these for very long. Maybe 10 minutes? You just want them to be soft. It’s also helpful to soak them in warm water.

Blend the dates and walnuts in a food processor. It doesn’t need to be perfectly blended. There can still be date and walnut pieces

Spread evenly on an 8 by 8-inch pan. The crust layer will be thin. If you want a thicker crust double the recipe.

Crust for raw frozen strawberry dessert

Place in the fridge to cool while you make the filling. Also, no need to be wasteful and use parchment paper like I did. Dates are surprisingly easy to clean off, so I don’t know what I was thinking.

To make the filling drain the water form the cashews and add to a food processor with all other ingredients. You have the option to wait to blend in the strawberries if you want more strawberry “chunks”. I used 10 strawberries but you can also use more.

strawberry filling from raw frozen strawberry dessert

The link below is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

Spread the filling over the crust and freeze. Thats really it.

This recipe is easy to make with minimal mess. It just takes a little extra waiting time. Waiting for the dates and cashews to soak and then waiting for the dessert to cool down in the freezer for a couple of hours.

Raw Frozen Strawberry Dessert

Keyword gluten-free, oil-free, Strawberry Dessert

Ingredients

  • 1 ½ cups Cashews
  • 2 tbsp Coconut Sugar
  • 1/4 cup Unsweetened Non-Dairy Milk
  • 10 Strawberries
  • ½ Lemon Juice of the lemon

Crust

  • 15 Dates
  • 1 cup Walnuts

Instructions

Crust

  • Soak dates for 10 minutes and remove pits.
  • Blend dates and walnuts in a food processor.
  • Spread crust evenly in an 8 by 8 pan.
  • Place crust in the fridge while you make filling.

Filling

  • Soak cashews for 10 to 20 minutes. You can do this while making the crust.
  • Drain water.
  • Blend all ingredients in the food processor until creamy.
  • Spread over date crust.
  • Keep in the freezer.

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If you liked this raw frozen strawberry dessert try this Vanilla Coconut Chia Pudding Dessert

Vegan coconut vanilla chia pudding
Easy Vanilla Coconut Chia Pudding

3 Ways To Eat Raw Zoodles

3 Ways To Eat Raw Zoodles

About This Recipe

Sometimes you just need a break from hot meals. I love to eat raw foods because the meal is usually fresh and light (raw meaning that the food is uncooked). One of the best foods to eat raw, in my opinion, is zucchini. So this is why I am giving you 3 ways to eat raw zoodles (plus a bonus recipe at the end).

Zucchini noodles or “zoodles” are a great gluten-free and vegan alternative to pasta. The best part is that you can eat them hot or cold. Of course, you have the option to heat up the three sauce recipes I am providing.

Spiralizing Zucchini

So obviously you need some sort of vegetable spiralizer. I personally don’t think that you need to spend so much money on a fancy spiralizer, unless you are using it every day. I use this one shown in the picture below. It’s compact, does the job, and doesn’t break the bank.

The picture below is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

kitchen supreme spiralizer
Click here if you would like to use the same one

Final Note

Having dietary issues and food intolerances myself, I am consciously making an effort to consider most diets when curating my recipes. So all three of these sauce recipes are vegan, gluten-free, and oil-free. Okay, here are 3 ways to eat raw zoodles!

Tahini Tomato

The tahini tomato sauce, as shown in the first photo, can be stored in the fridge and heated up.

If you do not like garlic, I suggest leaving out the garlic altogether. If you are okay with garlic, be careful not to use too much. I used a very small clove and that was enough.

Tahini Tomato Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • ½ cup Diced Tomatoes I used canned
  • cup Tahini
  • 1 tbsp Lemon Juice
  • 1 clove Garlic optional
  • Salt to taste

Instructions

  • Spiralize zucchini and set aside.
  • Place all ingredients (except zucchini) in a food processor or blender.
  • Blend until liquid.
  • Pour sauce over zucchini noodles and serve!
  • Optional: If you rather eat this meal hot you can sautee the zoodles and sauce of your choice in a saucepan for a couple of minutes.

Avocado Pesto

3 different ways to eat raw zoodles - avocado basil

Unfortunately, because this is an avocado based sauce, I found that it does not do well in the fridge. It is best to eat this one fresh.

This is also the one sauce that I did not test to see if it can be heated up so I recommend eating it raw. I am assuming this because the base is avocado.

I also gave different options for seeds and nuts. You can leave out the cashews all together if you prefer.

Avocado Pesto Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • ½ Avocado
  • 1 cup Fresh Basil
  • cup Nutritional Yeast
  • 10 Cashews optional to replace with sunflower seeds or pine nuts
  • Salt to taste
  • Pepper to taste

Instructions

  • Spiralize zucchini and set aside.
  • Place all ingredients (except zucchini) in a food processor or blender.
  • Blend until creamy.
  • Pour sauce over zucchini noodles and serve!
  • Might need to add a little water depending on your food processor.

Cheesy Spinach and Mint

3 Ways to Eat Raw Zoodles - Spinach and cheesy mint raw zucchini noodle recipe

This one might be my favorite. It is really cheesy and you can barley taste the spinach. It is a great way to sneak some extra greens and iron in! Also, the mint is very light but definitely worth including.

This recipe can be stored in the fridge and heated up.

Cheesy Spinach and Mint Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • 1 cup Soaked Cashews
  • 1 handful Spinach I used a spinach and kale mix
  • cup Nutritional Yeast
  • 3-4 leaves Fresh Mint
  • Salt to taste
  • Pepper to taste

Instructions

  • Soak the cashews (for about 10 minutes). Set aside.
  • Spiralize zucchini and set aside.
  • Drain cashews and place in food processor/blender.
  • Place all other ingredients (except zucchini) in a food processor/blender.
  • Blend until creamy.
  • Pour sauce over zucchini noodles and serve!
  • Might need to add a little water depending on your food processor.
  • Optional: If you rather eat this meal hot you can sautee the zoodles and sauce of your choice in a saucepan for a couple of minutes.

Bonus Recipe!

This recipe is already on my blog and I definitely recommend it on zoodles!

Click the photo below for my No Oil Vegan Cheese Sauce Recipe!

No Oil Vegan Cheese Sauce
No Oil Vegan Cheese Sauce

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Vegan Zucchini Lasagna Recipe

Vegan Zucchini Lasagna Recipe

About This Recipe

This recipe is going to be a little unconventional. I made this vegan zucchini lasagna recipe using two of my other recipes. The “I can’t believe it’s tofu turkey meat” recipe, the “no oil vegan cheese sauce” recipe, and I used some leftover storebought pasta sauce I had in the fridge.

I wasn’t planning on posting this recipe because of this reason. It was just a creation from the leftovers I had in the fridge. But, the lasagna turned out so good that I had to make a blog post about it and share it.

Fortunately, even with the extra steps, it is all very easy to make. It just takes some time including prep, cooking, and baking. So this is great for a family dinner or a get together with friends. Even just for yourself if you have time to kill. But I promise you that the result is worth the extra time and work.

To Prep

Start by making the tofu turkey meat and cheese sauce. Let the cheese sauce sit in the fridge and it’s okay to just leave the turkey meat in the pan you cooked it in until you need it.

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). I used an 8X8 metal baking pan. I did not use any non-stick spray or butter and I didn’t have a problem with clean up.

To Start Vegan Zucchini Lasagna Recipe

Slice the zucchini as thinly as you can. I happened to have this handy tool that you see in the photo but you can just use a knife or potato peeler if you have one. Keep in mind the thicker the zucchini is the longer it will take to bake.

I had half of a very large zucchini from a neighbor’s garden for this recipe. I would say it was the equivalent of two large zucchinis you would find at the grocery store. So I think two large zucchinis will be sufficient for this recipe.

Now you can start to layer the zucchini pieces, the tofu turkey meat, and the pasta sauce. I used Roa’s Marinara Sauce but you can use your favorite pasta sauce. This is not sponsored by Roa’s but the sauce is pretty good if you want to give it a try. It’s also in a variety of grocery stores and easy to find hence why I chose to link it.

Note: Leave out the cheese sauce until the end because this cheese sauce does not bake well.

Place in the oven for 35 to 40 minutes. The time depends on how thick your zucchini is. When you can easily pierce the zucchini with a fork then the lasagna is done baking. I accidentally had some thicker pieces so it did take a little longer to bake.

Turn off the oven. Take out the lasagna and put the cheese sauce on top. Then put the lasagna back in for one to two minutes for the sauce to heat up.

Take it out and it’s finished. This lasagna is good hot or cold and you can freeze it and just reheat it in the microwave too.

Vegan Zucchini Lasagna Recipe

Vegan Zucchini Lasagna

This recipe is a little unconventional and requires that you use two other recipes from my blog. I Can’t Believe it’s Tofu Turkey Meat and No Oil Vegan Cheese Sauce. SCROLL DOWN FOR THESE RECIPES.
Keyword gluten-free, zucchini lasagna
Servings 6

Ingredients

  • 2 Large Zucchinis
  • 1 cup Of Your Favorite Pasta Sauce I used Roa’s Marinara Sauce
  • No Oil Vegan Cheese Sauce
  • I Can’t Believe it’s Tofu Turkey Meat

Instructions

  • Prepare turkey tofu and vegan cheese sauce. Place the cheese sauce in the fridge while preparing lasagna.
  • Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
  • Slice the zucchini into thin strips.
  • Layer 8X8 metal baking pan with zucchini, tofu turkey, and pasta sauce. Do not use the cheese sauce yet.
  • Bake for 35 to 40 minutes or until the zucchini is soft.
  • Turn off the oven.
  • Remove the lasagna and add the cheese sauce layer.
  • Place lasagna back into the oven for 1 to 2 minutes to heat the cheese sauce.
    Serve and Enjoy!

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No Oil Vegan Cheese Sauce

Perfect on vegetables or your favorite pasta noodles!
Keyword gluten-free, oil-free, vegan cheese sauce
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Cashews
  • ¾ cup Water
  • cup Nutritional Yeast
  • ½ tsp Onion Powder
  • ¾ tsp Garlic Powder
  • 1 pinch Tumeric
  • ¼ tsp Salt
  • ¼ tsp Pepper

Instructions

  • Soak the cashews in water for about 10 to 20 minutes or soak overnight for a smoother texture. I wait 10 minutes because I am impatient.
  • Save 3/4 cup of the cashew water and drain the rest of the cashew water.
  • Put the cashews in a blender/food processor with the 3/4 cup of water you put aside.
  • Add all spices to the blender.
  • Blend until sauce is creamy and has no bumps.
  • Eat right away or store in the fridge. If stored in the fridge the sauce will be even smoother and tastier the next day!

I Can’t Believe it’s Tofu Turkey Meat

An easy and delicious way to make tofu meat crumbles. Great on tacos, pasta, and salads!
Keyword gluten-free, meatless, Tofu recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 16 ounces Extra Firm Tofu
  • 2 tsp Cumin
  • ½ cup Nutritional Yeast
  • 2 ½ tsp Garlic Powder
  • 2 ½ tsp Onion Powder
  • Salt to taste
  • Pepper to taste
  • Vegetable Oil enough to cover the base of the pan

Instructions

  • Press tofu. This takes about 30 minutes.
  • Crumble the tofu with your hands or with a fork.
  • Line the pan with oil and heat at a medium-high heat.
  • Add the tofu and spices into the pan.
  • Cook for 5 to 10 minutes. Occasionally stir with a wooden spoon or wooden spatula.
  • Finished once light brown and crispy. Enjoy!

Notes

If you substitute oils or spices this will most likely affect the flavor of the tofu.

I Can’t Believe it’s Tofu Turkey Meat

I Can’t Believe it’s Tofu Turkey Meat

About This Recipe – Tofu Turkey Meat

When I was younger my mom would buy turkey meat as an alternative to red meat. I guess it’s healthier? Usually, she would buy ground turkey meat to use instead of ground beef and turkey bacon because we didn’t eat pork.

She would always make a really good baked ziti with the ground turkey that I have been thinking about “veganizing” for a while. So now this tofu turkey meat takes me one step closer.

This recipe was an accident. Do you know when you find yourself in a situation where you have tofu but no sauce? So you kind of just throw every spice in the pantry on it? Well, that’s pretty much what happened. But, what makes this recipe work are the exact spices and measurements that I put into it. Unfortunately, if you waver from the recipe, your tofu will not taste like ground turkey meat.

To Start

I recommend pressing your tofu first so it will fry in oil easier. This is when you squeeze out the majority of the liquid from the tofu. A lot of people will use a tofu press to do this. Luckily, you do not need a tofu press to press tofu.

I have a post on how to press tofu without a tofu press here:

After pressing the tofu, crumble it up so it resembles ground beef. You can use your hands or a fork to do this. Reference the photo here. I left some big chunks because when you fry the tofu those chunks will get broken down even more.

Spices and Oil

Now we can talk about spices. You will be surprised to find that this recipe does not require a big variety of spices. For this recipe, I use Garlic Powder, Onion Powder, Cumin, Nutritional Yeast, Salt, and Pepper. That’s it!

Line the bottom of your pan with vegetable oil. I cannot stress this enough but it has to be vegetable oil. I tried it with olive oil and it changed the flavor. However, I have not tried it with any other oils. So, if you happen to use a different oil and it works for you that’s great!

And don’t be shy, leave a comment and let me know…

What also might affect your tofu is the pan you use. Here I use a cast iron. It worked well for this recipe but it is annoying to clean. Also, I am aware that not everyone owns a cast-iron pan. So, maybe use a non-stick? The tofu just might take a little bit longer to cook. Oh, and it’s best to use a larger pan when frying!

Once the oil is hot enough (I put the burner at medium-high heat) add the tofu and spices together.

To see if the oil is hot enough you can hover your hand a couple of inches (Maybe five inches? Just be safe!) over the pan and if you can feel the heat on your hand then it is hot enough.

Just stir the tofu and spices around occasionally with a wooden spoon. Like you would with ground beef. It’s important to keep your eye on the stove.

Tofu Turkey Meat - Tofu and Spices

You cook it until the tofu is brown, dry, and crispy. You can reference the first photo at the beginning of this article. Cook time took me about 5 to 10 minutes.

Now it’s ready to be enjoyed. A great meat substitute for taco and pasta recipes!

I Can’t Believe it’s Tofu Turkey Meat

An easy and delicious way to make tofu meat crumbles. Great on tacos, pasta, and salads!
Keyword gluten-free, meatless, Tofu recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 16 ounces Extra Firm Tofu
  • 2 tsp Cumin
  • ½ cup Nutritional Yeast
  • 2 ½ tsp Garlic Powder
  • 2 ½ tsp Onion Powder
  • Salt to taste
  • Pepper to taste
  • Vegetable Oil enough to cover the base of the pan

Instructions

  • Press tofu. This takes about 30 minutes.
  • Crumble the tofu with your hands or with a fork.
  • Line the pan with oil and heat at a medium-high heat.
  • Add the tofu and spices into the pan.
  • Cook for 5 to 10 minutes. Occasionally stir with a wooden spoon or wooden spatula.
  • Finished once light brown and crispy. Enjoy!

Notes

If you substitute oils or spices this will most likely affect the flavor of the tofu.

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How to Make Hummus 5 Different Ways

How to Make Hummus 5 Different Ways

Here are 5 different ways to spice up your hummus! I use my original hummus recipe as a base for these different flavors linked below.

Red pepper hummus dip in white plate on wooden surface

Roasted Red Pepper Hummus

Use three small red peppers or one regular sized red pepper. I just happened to have the small peppers on hand.

First you will want to set the oven to 475 degrees Fahrenheit (246 degrees Celsius) and then loosely wrap the peppers in aluminum foil.

Let them sit in the oven until they are soft and starting to brown. Check them frequently until they looked ready. You can reference the pepper in the photo above.

The peppers should cool down before you blend them into your hummus.

Avocado hummus dip in white plate on wooden surface

Avocado Hummus

Can you guess that this one is my favorite? It’s super simple to prepare too!

Just add about half of an avocado to the original hummus recipe and a little bit more salt to taste. Then that’s it!

I would recommend putting this one on sandwiches or toast.

olive pits and hummus on white plate on wooden surface

Kalamata Olive Hummus

For this one I removed the pits of kalamata olives and blended them in. Don’t over blend the olives, just enough so there are still chunks of the olives in the mixture.

I used about five olives because they pack a lot of flavor, but you can also try different types of olives too if you’d like. Even blend in a vegan tapenade. I am sure any type of olive will be equally delicious.

Orange hummus and basil on white plate on wooden surface

Pizza Hummus (Tomato and Basil)

I am calling this one pizza hummus, but really, it’s just sun dried tomatoes and fresh basil.

Use a couple of leaves of fresh basil and sun dried tomatoes from a jar. I was surprised when I had to use a good handful of them. Start with a third cup of sun dried tomatoes, then go from there.

Once again you can keep adding ingredients until you are happy with the flavor.

lavender and hummus on white plate on wooden surface

Lavender & Rosemary Hummus

This hummus flavor is definitely the weirdest one I came up with. I most likely will not eat this on a daily basis but it is a fun one to bring to parties.

A couple of mistakes I made that I don’t want you to make:

  1. Only use like 1 tsp of lavender, because he flavor is crazy strong.
  2. Grind the lavender before you put it in the hummus, but don’t worry about it if you don’t have a food processor.
  3. I didn’t use fresh rosemary and I wish I had because the flavor didn’t come through enough.
  4. Finally, just skip all of these steps and blend in some herbs de province. Then, call it a day.

I hope that you enjoyed these recipes on how to make hummus in 5 different flavors. If you liked the recipe please pin it, share it, and subscribe to get email updates on my latest recipe posting! Also, let me know if you make one of these flavors!

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How to Make Hummus from Scratch

How to Make Hummus from Scratch

About This Recipe

So you want to learn how to make hummus from scratch ? Don’t worry, because hummus is as easy as it gets! You can eat it with bread, veggies, or spread it on a sandwich. It is also super healthy and a great source of protein.

This recipe in particular is meant for you to use as a base, so that you have the freedom to experiment and add what you would like to it. It’s also delicious on its own. Just top it with some olive oil and paprika!

To Start

I always rinse my beans! I am not sure if it’s scientifically proven but it is suppose to help reduce gas. You might notice that this is a problem for you when you start incorporating more beans and plant based foods into your diet, but don’t worry, because this usually goes away as your body gets used to these foods.

Tip: You can also save the chickpea water from the can and use it as an egg replacer in other recipes. This liquid is called aquafaba.

how to make hummus from scratch

I then like to remove the skins of the chickpeas in order to have smoother and creamier texture.

They are really easy to remove and just slide right off. This step can be a little tedious, though. Because this takes some time, this step isn’t necessary if a bumpy texture doesn’t bother you.

chickpeas - how to make hummus from scratch

After you’ve removed the skins go ahead and add all of your ingredients to a food processor or blender and blend until smooth. You’ll notice that I don’t include tahini as an ingredient. This is because I personally don’t like tahini in my hummus but definitely try it out yourself. You might like it!

Chickpeas in food processor with lemon and garlic - how to make hummus from scratch

And that’s pretty much it. Once your ingredients are fully blended it’s done. Once again you can top it off with more olive oil and salt!

This is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

How to Make Hummus from Scratch

A classic and healthy recipe great as a snack or side dish!
Keyword gluten-free, homemade hummus, hummus from scratch
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup Chickpeas
  • 1 clove Garlic
  • 3 tsp Olive Oil
  • 2 ½ tsp Lemon Juice
  • 3 tbsp Water
  • Salt to taste

Instructions

  • Drain and rinse the chickpeas.
  • Remove the skins from chickpeas.
  • Add all the ingredients to a blender or food processor and blend until smooth.
  • Serve with extra olive oil and spices. Enjoy!

Notes

You can taste as you blend and add more of a specific ingredient if you like. I put these specific measurements because I always end up serving hummus with more olive oil and spices on top.

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No Oil Vegan Cheese Sauce

No Oil Vegan Cheese Sauce

About This Recipe

This no oil, vegan cheese sauce is my favorite to make at home because it is so easy and fast. It also doesn’t have any crazy and unattainable ingredients. It also contains no oil!

I think that the hardest thing to do when choosing to adopt a vegan lifestyle is giving up cheese. That’s the reason most of my vegetarian friends have not made the switch (yet). But with veganism growing there are so many nondairy options available. For example, yogurts, milks, ice cream, mac and cheese, plain old cheese, pizza, and the list goes on. You won’t be able to find the time to try them all!

Side Note: Nutritional Yeast is not a crazy and weird ingredient. You’ll find this ingredient in most vegan pantries. Trust me, a year from now you will always have it on hand.

vegan cheese sauce on noodles

zucchini and noodles for vegan cheese sauce

Pictured above are just a couple of examples of what you can put this cheese on. So, you can heat it up or eat it cold! I always put this sauce on zoodles (zucchini noodles).

Start by

soaking cashews in water. You will find that the base of a lot of vegan cheeses are cashews. Cashews are really great because they are creamy and add to the “cheesy flavor”. They also work in desserts like vegan cheesecake, for example.

cashews soaking in water for vegan cheese sauce

I don’t soak the cashews for very long. Maybe 10 to 20 minutes. Some people soak cashews over night. I’ve done it both ways for this recipe and the only difference its the sauce will be a little smoother if you soak them over night. I find that its better to first make the sauce and then put it in the fridge overnight because the flavors will have time to set.

You want to then blend your cashews with some of the water you were soaking them in.

spices used in vegan cheese sauce
Spices shown from top to bottom: nutritional yeast, onion powder, garlic salt, turmeric, salt, and pepper

So the last step is to blend in your spices.

That’s pretty much it. You can now proceed to heat it up with your favorite noodles, drizzle it cold onto your salad, or eat it with a spoon!

Enjoy!

No Oil Vegan Cheese Sauce

Perfect on vegetables or your favorite pasta noodles!
Keyword gluten-free, oil-free, vegan cheese sauce
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Cashews
  • ¾ cup Water
  • cup Nutritional Yeast
  • ½ tsp Onion Powder
  • ¾ tsp Garlic Powder
  • 1 pinch Tumeric
  • ¼ tsp Salt
  • ¼ tsp Pepper

Instructions

  • Soak the cashews in water for about 10 to 20 minutes or soak overnight for a smoother texture. I wait 10 minutes because I am impatient.
  • Save 3/4 cup of the cashew water and drain the rest of the cashew water.
  • Put the cashews in a blender/food processor with the 3/4 cup of water you put aside.
  • Add all spices to the blender.
  • Blend until sauce is creamy and has no bumps.
  • Eat right away or store in the fridge. If stored in the fridge the sauce will be even smoother and tastier the next day!

Did you like this no oil, vegan cheese sauce recipe? Let me know in the comments below and don’t forget to pin it on Pinterest!

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Quick and Easy Vegan Ramen

Quick and Easy Vegan Ramen

About This Recipe

This quick and easy vegan ramen is so simple to make and to me it tastes so similar the top ramen we all used to conveniently eat in college. Also, I am cheating with this recipe. I am literally just recommending two products for you to put together to make this ramen.

You will most likely find these two products at your local health food store. What is special about the better than bouillon veggie broth is that it almost tastes like beef broth. I haven’t found a similar broth yet but maybe I will try to replicate it in the near future because I am sure not everyone has access to this particular broth. For those of you that do find it though definitely make this recipe!

Green Onions or Chives and Organic Better Than Bouillon Seasoned Vegetable Base with Organic Millet and Brown Rice Ramen Noodles by Lotus Foods

This is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!(These are the exact noodles I am using for this recipe).

To Start

Boil water. I think I boiled about four cups of water. Once water is boiling add your noodles and a spoonful (reference photo below) of the better than bouillon base. Once the noodles start to separate add the vegetables. You can add the chives while cooking but I recommend adding them as a garnish at the end.

You don’t need to add all of the extra veggies as shown in the photo, but you should because its delicious.

Dried ramen noodles with cremini mushrooms next to vegetable based broth with chives and book Choy on wooden cutting board for quick and easy vegan ramen
Cremini mushrooms with bok choy noodles and red pepper flakes boiling in vegetable broth - quick and easy vegan ramen

While you wait for your veggies to soften add soy sauce and crushed red pepper flakes to the broth. If you don’t add veggies and choose to only use the better than bouillon and ramen noodles then I urge you to also add soy sauce and red pepper flakes if you have it in your pantry. It makes all the difference. Be careful adding too much soy sauce though. It can also ruin it.

soy sauce and red pepper flakes on wooden cutting board - quick and easy vegan ramen

When the vegetables and noodles are soft its safe to serve yourself a bowl, sprinkle some chives on top, and enjoy!

ramen soup in white bowl with fresh green onion - quick and easy vegan ramen

Quick and Easy Vegan Ramen

An easy vegan and gluten-free version of top ramen.
Keyword gluten-free, vegan ramen
Total Time 5 minutes

Ingredients

  • 1 tbsp Better than Boullion Vegetable Base heaping tbsp
  • 2 squares Dried Ramen Noodles Lotus Foods ramen noodles are gluten-free
  • 1 tbsp Soy Sauce
  • Red Pepper Flakes to taste

Vegetables

  • Crimini Mushrooms
  • Bok Choy
  • Chives

Instructions

  • Boil 4 cups of water.
  • Add ramen noodles and better than bouillon to boiling water.
  • As the noodles separate add vegetables, soy sauce, and red pepper flakes.
  • Once the veggies and noodles are soft serve and garnish with green onions/chives.

Did you like this quick and easy vegan ramen? Try this sweet potato soup recipe. And don’t forget to share your favorite recipes and comment down below!

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Vegan Sweet Potato Soup

Vegan Sweet Potato Soup

About This Recipe

This vegan sweet potato soup is one of my favorite soup recipes because it reminds me so much of the holidays! I like to use sweet potato in place of the butternut squash because I find it’s easier to peel and chop into pieces.

Since this blog is made for my fellow lazy vegans, my intentions for this recipe were to make it as easy as possible with few ingredients as possible. In total, there are about 7 ingredients and this soup is delicious.

vegetables for vegan sweet potato soup

To Start

First remove the skin from your potatoes and carrots. It is best to try to get all of the skin off because later your will puree the vegetables.

Then chop up the carrots, sweet potatoes/yams, and onion. It doesn’t really matter how you chop them since you will be pureeing them later anyway. Just try to make them close in size and on the smaller side so they cook evenly and fast.

Coat your veggies in oil, salt, and pepper. Then throw in your whole cloves of garlic and rosemary and place it in the oven. You can also mix everything together if you’d like. I only set up the picture above that way for the purpose of the photo.

Once finished baking, you can place all of the veggies in a pot. You will know the veggies are finished baking when you can easily pierce a fork through the carrots and sweet potatoes. Also, don’t worry if a couple of pieces look burnt, because it will only enhance the soups flavor. You can then throw the rosemary into the pot. Just make sure you remove the stems.

baked veggies for vegan sweet potato soup

Add some water to the veggies. I started with about two cups of water and continued to add more until I got the consistency I wanted. I also added more salt and pepper to taste.

vegan sweet potato soup

Now just reheat the soup over the stove while stirring occasionally and serve! Optional to garnish with coconut milk and sunflower seeds.

This is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love! (I’m actually using this kitchen aid hand blender for this recipe).

Vegan Sweet Potato Soup

An easy, savory recipe perfect for the holidays!
Keyword sweet potato soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 Medium Yams/Sweet Potatoes
  • 2 Medium Carrots
  • 1 Large Onion
  • 5-6 cloves Garlic
  • Olive Oil
  • Rosemary
  • Salt
  • Pepper

Garnish

  • Coconut Milk
  • Sunflower Seeds

Instructions

  • Preheat oven to 475 Degrees Fahrenheit (246 Degrees Celsius).
  • Peel and wash potatoes and carrots.
  • Chop potatoes, carrots, and onion. Place on a baking tray.
  • Coat vegetables with oil, salt, and pepper.
  • Add garlic and rosemary.
  • Bake for 40 to 45 minutes or until vegetables are soft.
  • Place baked vegetables in a pot with water.
  • Puree and continuously add water until you have the desired texture and consistency.
  • Reheat soup on the stove and serve.

Eat more veggies! Try this Vegan Parmesan Asparagus recipe.

Comment below and share to let me know you liked this vegan sweet potato soup recipe =)

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Easy Vegan Parmesan Asparagus

Easy Vegan Parmesan Asparagus

I’m going to jump straight into the recipe

As hard as a try I can’t come up with a sentimental and personal story about this vegan parmesan asparagus. All I can tell you is as of now I refuse to eat asparagus any other way and that this is the only way.

I would categorize the asparagus I used for this recipe as thin but not the tiniest. But I didn’t go for the really thick kind also. So keep that in mind especially when it comes to the cooking time. Better to shoot for average sized asparagus (if that means anything to you).

I also cut off the bottoms of the asparagus because it tends to be dryer and chewier at the bottoms. So we don’t want that.

Let’s Talk Spices

Now that our asparagus is prepared let’s talk spices. I don’t use measurements for this recipe. You just want to evenly coat the asparagus first with olive oil. Then put salt and pepper to taste and evenly coat the asparagus with your garlic salt. I suggest the brand above or if you find another roasted garlic salt. Ten out of ten, I recommend roasted garlic salt over garlic powder or regular garlic salt.

Now GENEROUSLY (note the word is in caps) add your nutritional yeast. If you think that it is enough it most likely isn’t. Reference the photo below if you need to.

If you aren’t familiar with nutritional yeast that is what gives your asparagus the cheesy flavor and is definitely a vegan pantry must. (Try this vegan cheese sauce with your vegan parmesan asparagus)

vegan parmesan asparagus

Now you will put the asparagus in the oven at 425 degrees Fahrenheit, or 218.3 degrees Celsius, for about 15 to 20 minutes. Don’t forget to check it as it cooks. When it’s ready you should be able to pierce the asparagus with a fork easily. I personally think the longer the better but that depends how soft you like your asparagus.

Serve and Enjoy =)

Easy Vegan Parmesan Asparagus

A healthy alternative to your traditional parmesan asparagus. Easy to make and so delicious!
Keyword Parmesan Asparagus
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • Medium Sized Asparagus
  • Olive Oil
  • Roasted Garlic Salt can use regular garlic salt too
  • Nutritional Yeast
  • Salt
  • Pepper

Instructions

  • Preheat oven to 425 degrees Fahrenheit (218.3 degrees Celsius).
  • To prepare asparagus, wash asparagus and cut off the bottoms of asparagus stalks.
  • Place asparagus in a glass dish to bake in.
  • Coat asparagus with olive oil, salt, pepper, and roasted garlic salt.
  • Generously coat asparagus with nutritional yeast.
  • Bake in the oven for 15 to 20 minutes based on how soft you want asparagus.

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