Four Ingredient Vegan Risotto

Four Ingredient Vegan Risotto

I set a goal for all of my recipes; make them easy, accessible, & quick. This one checks all of the boxes. This four ingredient vegan risotto takes about 40 minutes to an hour to prepare, it includes four ingredients that are easy to find, & it tastes pretty close to the real thing.

Initially, I created this by accident. My rice turned out super “watery” so I threw some nutritional yeast hoping to save it and was surprised by how much it tasted like risotto. Of course, I’ve been vegan for so long now so it’s very possible that it only tasted that way to me. Since then, I’ve tweaked the recipe and had family try it to confirm that it actually tastes like risotto.

Don’t have an hour?

There are two ways to make this. You can follow the recipe at the bottom and it will take you 40 minutes to an hour (and I recommend this way) OR if your in a bind, you can make it in less time. For the quicker way, make white rice the normal way but add 3 parts water instead of two. Once the rice is soft add nutritional yeast, vegetarian bouillon, and white wine (optional).

Okay, the long(er) way…

In a large sauce pan add your rice & vegetable broth. I used a white, medium grain rice & better than bouillon broth. My ratio was 1/2 a cup of rice to 2 1/2 cups of broth. This will make enough for 1-2 people.

Once the water starts to boil, set the flame at a low to medium heat. Cover to steam and stir occasionally with a wooden spoon.

Once the rice is soft and most of the broth is gone add 1/8 to 1/4 cup of nutritional yeast.

Side Note: Nutritional yeast might sound foreign and like a hard ingredient to find. It’s not. To give you an idea, I’m in California and could go into any grocery store around me and find it. And I’ve lived in another country and was able to find it. Anyway, if you are considering becoming vegan or living a plant-based lifestyle, nutritional yeast is a godsend.

Finally, add about a tablespoon of white wine. I used sauvignon blanc.

That’s it! You can add mushrooms, salt, pepper, & vegan parmesan as shown in the picture. I recommend Violife parmesan.

Four Ingredient Vegan Risotto

Keyword gluten-free, Risotto, Vegan
Cook Time 40 minutes
Servings 2


  • 2 1/2 cups Vegetable Broth
  • 1/2 cup Medium White Grain Rice
  • 1/8-1/4 cup Nutritional Yeast
  • 1 tbsp White Wine Sauvignon Blanc


  • Boil vegetable broth in a large sauce pan
  • Add rice and lower heat to medium low
  • Cover rice and star occasionally with wooden spoon
  • Cook for 40 minutes or until rice is soft
  • Add nutritional yeast & white wine
  • Serve with vegetables, pepper & vegan parmesan (optional)

Easy Teriyaki Tofu

Easy Teriyaki Tofu

I make this recipe way too often. Why? Because it’s so freakin easy. This is the perfect recipe for all the lazy vegans like me.

To be honest, this is a very light-tasting tofu recipe. This is for tofu lovers. So if you came for a tofu recipe that will make you forget you are eating tofu, unfortunately, this one isn’t it =/

BUT if you love (or even like) tofu, and just want to enhance it, welcome to my favorite and ridiculously easy tofu recipe!

To Start…

Because this is a fast and lazy recipe, we are not going to press the tofu. Take it straight out of the packaging and chop it into cubes. I do not care for my tofu to be crispy for this recipe. If you desire a crispier texture then you’ll have to press your tofu. ( I have a post for that: How to Press Tofu Without a Tofu Press) I do however like to use firm or extra-firm tofu.

Heat up about a tbsp to 2 tbsp of oil in a non-stick frying pan on medium-high heat. Vegetable oil is probably best, but I use olive oil most of the time.

Fry the tofu in the oil, gently stirring occasionally. Do this until the tofu starts to turn a very light yellow on all sides. Reference the photo below.

Lightly coat the tofu with garlic powder (1/4-1/2 tsp), a pinch of salt, and a pinch of pepper.

Cook for another minute or two.

Turn the heat down to a simmer and coat the tofu with soy sauce and then agave syrup. I’ve tried maple syrup with this recipe and it just isn’t the same for me. But it’s a good substitute for agave if that’s all you have.

Then the tofu is ready!

Easy Teriyaki Tofu

Keyword gluten-free, Teriyaki, tofu
Servings 2


  • Non-stick frying pan


  • 1 Package Tofu Firm or Extra Firm
  • 1-2 tbsp Oil olive oil or vegetable oil
  • 1/4-1/2 tsp Garlic Powder
  • Salt to taste
  • Pepper to taste
  • Soy Sauce to taste
  • Agave Syrup to taste (can substitute maple syrup or brown sugar)


  • Chop the tofu into 1-inch cubes.
  • Heat the oil on a non-stick pan.
  • Fry the tofu, occasionally stirring, until it is a light yellow color.
  • Coat the tofu in garlic powder, salt, and pepper.
  • Fry for another minute or two.
  • Turn down the heat to a simmer or the lowest setting.
  • Drizzle the soy sauce and then the agave syrup.
  • Let that cook for another minute.
  • Ready to serve!

Easy Gluten-Free Vegan Latkes

Easy Gluten-Free Vegan Latkes

In my Opinion…

Ashkenazi food is gross and anyone who disagrees with me is lying. But, my one exception to the rule is potato latkes. Traditionally made using eggs and flour as a binder, but these ingredients can be so easily replaced! And I promise that you’ll get the same exact result.

To make these, we’re going to be using ground flaxseed instead of egg. Flaxseed is an amazing substitute for eggs, especially when baking for example.

Instead of flour, you can just use your favorite gluten-free flour. I went with oat flour.


I recommend that the first thing you do is prepare your flax egg. Mix 1 tbsp ground flaxseed with 2 1/2 tbsp water. That is the equivalent of one egg. Let that sit while you begin your next step.

Next, peel and wash your potatoes and grate them. In the picture below you’ll see that I am using the side with the largest holes on the grater.

Also, don’t be alarmed when the potatoes start to turn pink. It’s normal.

Grating potatoes for easy gluten-free vegan latkes

If you’re brave enough you can also grate your onion. Otherwise, chop it up as finely as you can. I started by grating it but halfway through decided I wasn’t strong enough and grabbed a knife.

Once the onion is added take a paper towel or clean rag and soak up some of the excess water. This will help the latkes fry better.

Add both your flax egg and flour of choice to the potatoes and onion, and now you’re ready to start frying!

Frying latkes

Let’s Fry!

Something I want to say before we continue is PLEASE BE CAREFUL. We are working with quite a bit of oil and that’s why I keep the heat low.

Fill the bottom of a medium to a large non-stick frying pan with oil. I’m using vegetable oil. You could try olive oil or coconut oil, but it will most likely affect the flavor. You also want to be generous with the oil and might need to add more as you go.

This isn’t a healthy dish so you might as well go all in.

Turn your heat to medium-low and once the oil is hot you can start adding your mixture. I do a heaping spoonful but it’s up to you how big or small you’d like to make them. (To test if the oil is hot you can put a little bit of mixture in the pan and once that starts frying add the rest.)

*It is important that you try to flatten them out (or not make them so thick) so that they are cooked through.

It was hard to gauge how long each side needed to be fried. I would say fry 8-10 minutes on each side or until the latkes are a dark, golden brown. Reference the photo below if you need to.

Easy Gluten-free vegan latkes


set your latkes on a paper towel or rag over a plate in order to soak up some of that oil. And place another paper towel/rag on top.

Once they’ve cooled after a couple of minutes you can eat! These are best served right away and with sour cream and apple sauce.

I am dipping these in a vegan sour cream. The recipe I used can be found here:

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Gluten-Free and Vegan Latkes

A traditional Ashkenazi Jewish dish often served during Hannukah
Course Appetizer
Cuisine Jewish
Keyword FriedFoods, gluten-free, Latkes, Vegan


  • Medium to Large Frying Pan
  • Grater with Large Holes
  • Peeler


  • 1 tbsp Flax Seed
  • 2 Medium Russet Potatoes
  • 1/2 Medium Onion
  • 1 tbsp Gluten-Free Flour This can be almond flour or oat flour also
  • Vegetable Oil


  • Make a flaxseed egg by combining 1 tbsp flaxseed and 2 tbsp water. Set Aside.
  • Peel Potatoes and Grate into a medium bowl.
  • Grate or finely chop the onion. Mix this in with the grated potatoes. For best results, soak up the excess water with a paper towel or rag.
  • Mix in the flaxseed egg and gluten-free flour.
  • Fill the bottom of the frying pan with oil and heat on the stovetop at a medium-low heat.
  • Once the oil is hot start adding spoonfuls of mixture. Be careful when working with hot oil, please!!
  • Cook each side for about 8-10 minutes or until dark, golden brown.
  • Once cooked cool on top of a paper towel or rag.


It’s best if you make the latkes thinner rather than thick so the inside will cook.
You also might need to add more oil as you cook. 
Traditionally eaten with sour cream and applesauce. 

vegan sweet potato soup

Try another holiday favorite!

Vegan Sweet potato Soup

Pumpkin Oatmeal Bites

Pumpkin Oatmeal Bites

About this Recipe – Pumpkin Oatmeal Bites

2020 has been one of the weirdest years of my life and probably the majority of peoples’ lives. I didn’t think that anyone would bother celebrating the holidays this year. I guess I was wrong because slowly I am starting to see Halloween candy in the grocery stores, holiday recipes pop up on my Pinterest feed, and pumpkin spice everything.

So I don’t feel that I will be coming out with a lot of holiday recipes this year but I do have a few good ones in-store. These pumpkin oatmeal bites are good for breakfast or just to have sitting out for a quick and healthy snack. They are also gluten-free and oil-free.

This post contains affiliate links. Any purchase made by you through these links 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!

To Start

My goal was to make this recipe healthy, quick, and most importantly easy to clean up. So, you only need one large bowl to mix all of the ingredients.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

The most important step in this recipe is preparing your chia eggs. One chia egg is 1 tbsp of chia seeds mixed with 2 and a half tbsp of water. The chia egg will then need a couple of minutes to sit so that the chia seeds can expand. For this recipe, you will mix 2 tbsp of chia seeds with 5 tbsp of water. Once you have done this you can set it aside to sit.

Combine all of your dry ingredients; oat flour, coconut sugar, baking soda, baking powder, cinnamon, and nutmeg.

I always make my oat flour by putting rolled oats through a food processor. So my oat flour is not as fine of texture as if you were to buy it from the grocery store.

Pumpkin oatmeal bites batter

Once the dry ingredients are blended, add all of the wet ingredients; pumpkin, nut milk, and the chia eggs.

Distribute the batter between 10 to 12 baking cups depending on how big you want the bites to be. These will not rise too much.

Pumpkin oatmeal bites batter

Bake for 20 minutes, let cool, and they are ready to eat! There is no need to store these in the fridge. They can be left out or stored in Tupperware.

Pumpkin Oatmeal Bites

Course Snack
Keyword breakfast, gluten-free, oil-free, snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • Cupcake/Muffin Tin
  • Large Bowl
  • Standard Cupcake Cups


  • 2 Chia Eggs 2 tbsp chia seeds, 5 tbsp water
  • cup Oat Flour I blended rolled oats to make flour
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • tsp Cinnamon
  • pinch Nutmeg
  • 1 cup Coconut Sugar
  • 1 cup Pumpkin from a can
  • ½ cup Nut Milk


  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
  • Prepare chia eggs by combining chia seeds and water. Set aside.
  • In a big bowl combine oat flour, coconut sugar, baking soda, baking powder, cinnamon, and nutmeg.
  • Add pumpkin, chia eggs, and nut milk. Stir until all ingredients are combined.
  • Line a muffin/cupcake tin with 10 to 12 standard baking cups.
  • Fill baking cups evenly with batter.
  • Put in the oven for 20 minutes.
  • Let cool and enjoy!

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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


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


  • 15 Dates
  • 1 cup Walnuts



  • 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.


  • 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