The smell of tomatoes and herbs simmering away on the stove is one that always gets the stomach growling. That’s especially true if you know it means a big satisfying plate of vegan Bolognese is for dinner.

To make this hearty zucchini Bolognese vegan we’ll be combining a flavorful mix of aromatics, veggies, herbs, and TVP. That perfect combo creates a delicious saucy vegan sauce with the texture and flavor reminiscent of classic Bolognese, but with way more health benefits.

Ladle that over crisp tender, lightly sautéed zoodles, and spaghetti night just got a fantastic, vegan upgrade. This is truly a warm and comforting recipe that kids and adults will be happy to see on the dinner table. 

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Ingredients Needed to Make Vegan Zucchini Bolognese

Aside from the addition of beef, the base of a classic Bolognese is already full of vegan-friendly ingredients. This uses many of those to transform a familiar dish into a vegan family favorite.

The one unfamiliar ingredient for many new vegans is going to be TVP. Simply put, TVP is a soy-based vegetable protein that is packed full of nutritious protein and while staying low in fat. TVP, or soya chunks, are created from soy flour and has a texture that simulates certain meats when cooked. 

It’s flavor is similar to tofu, fairly bland, which makes it ideal to use in flavorful sauces. It increases protein and creates a meaty texture that absorbs all the delicious flavor of the sauce.  

To make your vegan Bolognese you’ll need: 

• Textured vegetable protein (TVP)
• Olive Oil
• Onion
• Carrot
• Garlic cloves
• Paprika
• Dried Oregano
• Vegan Red Wine
• Maple Syrup
• Canned Diced Tomato
• Tomato Sauce
• Red or Green Pepper
• Water
• Salt & Pepper

Of course, in addition to the sauce, we need noodles, or in this case, zoodles. I love zucchini noodles as a fresh and light alternative to pasta. While they don’t taste like pasta, they are delicious, good for you, and do a great job at absorbing all that delicious sauce!

To create zoodles, you’ll need a few large zucchini. You can certainly use a spiralizer to cut your zoodles if you have one, or a mandolin slicer does a great job as well. If you have the time, even a simple knife and vegetable peeler can give you beautiful zucchini noodles. 

How to Make Vegan Bolognese with Zoodles

First we’re going to prep the zucchini noodles so they’re ready when our sauce is. Use whatever technique you’re most comfortable with, then process 4 large zucchini into noodles. 

Use a colander to squeeze out any excess water from your zoodles, then gently pan fry them in preheated oil. The key to avoiding soggy zucchini noodles is to avoid overcooking them, or cooking at too low a heat. 

Your pan should be at medium high heat and the zoodles should reduce slightly, but remain al dente with just a little softening. If you prefer, you can of course serve your zucchini Bolognese with raw zoodles. Al dente is best here, but better raw than overcooked! Once they’re done, set them aside until you’re ready. 

Next we begin the vegan bolognese. In a large pot set over medium heat, add your chopped carrots and peppers, onion, and garlic, to a few tablespoons of olive oil. Saute, stirring occasionally, until the onions are translucent. 

Herbs and red wine are next into the pan, let them simmer, covered, for about 10 minutes. After that, all the tomatoes and the maple syrup goes in. Season it with salt and pepper and re-cover the pan to let the Bolognese simmer for another 15 minutes.

While that’s simmering, rehydrate your TVP. This is as easy as covering the protein with boiling water. Keep adding water until you get a tender, ground meat texture. If there is any excess water, use the colander again to drain it off. 

Once your sauce has simmered, add the TVP and allow it to cook together only for another minute or so. Plate up your sautéed zoodles and top with a generous ladle of vegan Bolognese.

Substitutes for Textured Vegetable Protein (TVP)

If you’d rather not use TVP, or can’t find it, don’t worry, there are several great substitutions you can make to keep zucchini bolognese vegan and delicious. 

Mushrooms, lentils, and tempeh all make great alternatives to TVP, but they require a little bit different treatment to create the right texture and flavor for bolognese. 

For the mushrooms, a quick saute before adding them into the sauce in the final minute is all they take. Building a little caramelization amps up the ‘meatiness’ of the mushroom. 

Lentils should be cooked according to their package instructions. You can use either brown or green lentils, and when they’re tender, add them to the sauce just as you would the TVP, then stir to combine. Yellow and red lentils shouldn’t be used since they’ll break down and won’t keek their shape.

Tempeh needs a little extra prep, but it’s a very simple process of steaming it for about 10 minutes before we add it to the sauce. This removes any potential bitterness that we don’t want in our sauce. You’ll want to break up the tempeh and add it to the Bolognese with the tomatoes to let it simmer in the sauce for a good 15 minutes.

Storage and Reheating

Bolognese is a fabulous dish for leftovers so I definitely suggest prepping extra. Leftovers are best stored separately, and zucchini noodles store the best raw. I’d simply make extra noodles, and store them in an airtight container to serve with leftover Bolognese later. Both the Bolognese and the zoodles will last 2 to 3 days in the fridge this way. 

You can also freeze the Bolognese for about 2 months as well. Simply thaw and reheat for a delicious quick dinner later, with no prep needed!

Final Thoughts

Zucchini Bolognese is a comforting, hearty, and yet incredibly nutritious vegan dinner that I think your whole family can tuck into happily. Go ahead and go for seconds, zoodles are good for you!

I hope this makes the cut for spaghetti night in your house and I’d love to hear how it goes in the comments below. 

High-Protein Vegan Zucchini Bolognese

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

An easy to make and healthy vegan bolognese filled with protein-rich TVP on a bed of zucchini noodles.

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Ingredients

• 4 large zucchinis
• 1 cup textured vegetable protein (TVP)
• 2 tbsp olive oil
• 1 onion
• 1 carrot
• 3 cloves garlic
• 1 tsp paprika
• 1 tsp dry oregano
• ½ cup vegan red wine
• 1 tbsp maple syrup
• 1 can diced tomato
• 1 cup tomato sauce
• ½ red or green pepper
• 1 cup of water
• Salt & black pepper to taste

Instructions

1. The zucchini noodles can be made in different ways, using a mandoline or a spiralizer is the easiest one. But I’ve done it with a peeler and a knife too, it just takes a little bit more time. Turn all 4 zucchinis into your preferred noodle shape.
2. Place the noodles in a colander and squeeze them gently to release any additional water.
3. Pan-fry the zucchini noodles for 3 to 4 minutes over medium-high heat. Do not overcook them. They should reduce just a little until they are softened. Remove them from heat and set aside.
4. Now it’s time to make the bolognese sauce.  In a large pot heat 2 tablespoons oil over medium heat.
5. Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once the onions are fragrant and translucent, add the fresh herbs and the red wine.  Bring the mixture to a simmer and cover for 10 minutes to let the wine cook down.
6. Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper. Then cover again and let the sauce cook for another 10-15 minutes.
7. Meanwhile, hydrate the vegetable protein in boiling water. The water should easily cover it. You need to get a tender “minced meat” texture.  Add as much water as you need. You can always use a colander to get rid of extra water.
8. Finally, add the soy “meat” to the sauce, cook for just another minute.  Plate the zoodles and add the vegan bolognese sauce on top before serving.

Notes

If using tempeh instead of TVP, remove the bitterness by steaming the tempeh for 10 minutes before adding it to the sauce.  Add the tempeh to the sauce at the same step you add the diced tomatoes so that the tempeh has time to absorb the flavors.

If substituting mushrooms instead of TVP, sautee the mushrooms in a separate pan with a little bit of oil before adding them to the sauce at the end as you would with the TVP.

If substituting lentils instead of TVP, cook brown or green lentils according to the package.  You’ll add the cooked lentils to the sauce at the same time as you’d add the TVP.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 459mgCarbohydrates: 26gFiber: 8gSugar: 14gProtein: 16g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post High-Protein Zucchini Bolognese [Vegan, Gluten-Free] appeared first on Plant Prosperous.

A creamy well-baked almond flour lemon bar is a treat that I love to indulge in. It only gets better when it’s from a gluten free lemon bar recipe that’s also vegan and low carb. That sounds like a lot, but really these bars are such a simple delicious treat, you’ll have to remind yourself it’s vegan.

This recipe is actually perfect for a newly vegan family. Fresh lemons give the creamy top layer a satisfying balance of sweet and tart that kids and adults will both love. The almond flour crust is cookie like, and together, the curd and crust transform a familiar dessert into a vegan favorite. 

My vegan lemon bars are made without vegan butter and instead use natural sweeteners, gluten-free flours, and common baking ingredients to make sweet lemony goodness. It’s a great recipe to have on hand, and a delicious way to indulge on a plant-based diet.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Ingredients for Almond Flour Lemon Bars

For perfect gluten free lemon bars you’ll need an alternative flour blend to create a crust for the creamy curd to sit on. The curd itself is easy to make on the stove with a handful of simple ingredients. 

For the gluten-free almond base:

• Almond flour
• Tapioca flour
• Coconut oil
• Baking powder
• Maple syrup

For the vegan lemon curd topping:

• Lemons, juiced and zested
• Canned coconut milk, full fat
• Rice malt syrup
• Cornflour 
• Coconut oil
• Vanilla extract
• Turmeric, optional

What Substitutions Can I Use?

If you’re wondering, almond meal is the same as almond flour and you can absolutely use it here. You may also want to know that the alternative name for cornflour, is cornstarch. It can be substituted for tapioca flour if need be. 

Sometimes, rice malt syrup is also called brown rice syrup. If you’re having trouble finding it, check near the maple syrup and honey. Finally, turmeric is completely optional here. It adds the yellow color some cooks prefer in lemon flavored baked goods, but it does nothing else to the recipe. 

Together, this blend of ingredients comes together in a magical way, creating not only a vegan and gluten free dessert, but also making these almond flour lemon bars low carb! All that is just a simple bonus however, when you take your first delicious bite.

Making the Gluten-Free Almond Flour Crust

Get started by first lining an 8×8 baking dish with parchment paper and preheating your oven to 350°F. You’ll also need a small saucepan, a bowl, and a whisk. 

To make vegan lemon bars, we’ll be harnessing the healthy fat of coconut oil to make the almond flour base. Start by whisking the tapioca and almond flours together with the baking soda. Then add the coconut oil and maple syrup and mix. 

When it has all come together begin pressing the dough into the bottom of your prepared pan. Use your fingers to gently even it out, then bake until the top begins to lightly brown.

Making the Low Carb Vegan Lemon Curd Filling

To make the lemon topping, start by whisking the lemon juice and corn flour together in the cold saucepan until all the lumps are gone. It’s important to do this off heat or your curd may end up loose or lumpy.

Only when smooth, whisk in the remaining curd ingredients and then place it over medium high heat. Stir continuously until the curd begins to thicken. Once its texture is thickened to the texture of a yogurt, remove it from the heat. 

Pour the finished curd over the baked almond flour crust, and place the whole thing in the fridge to chill for at least 3 hours or until set and sliceable. 

When ready, slice your low carb lemon bars into 9 squares and enjoy them straight out of the fridge the rest of the week.

What is the Best Way to Store Vegan Lemon Bars?

It’s important that you keep your almond flour lemon bars in the fridge until you’re ready to eat. The fridge keeps the curd set and the bars delicious for an entire week. 

While they can’t hang out on the counter for too long, they do hold up well in the freezer. Go ahead and freeze individual squares or the whole batch, then thaw in the fridge and enjoy when you’re ready.

Final Thoughts

If you or your family is in search of a zippy lemon dessert to add to your vegan meal plan, this is it. The entire mixing and baking only takes 20 minutes or so, then it’s just into the fridge to set.

Since almond flour lemon bars keep so long in the fridge, they’re the perfect make-ahead dessert for families to enjoy any night of the week. Or, enjoy a square at a time all for yourself. Whoever it is indulging, I think this recipe for gluten free lemon bars will more than satisfy. Let me know how it goes for you in the comments below!

Almond Flour Lemon Bars

Yield: 9 bars

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 3 hours

Total Time: 3 hours 30 minutes

These vegan lemon bars are gluten-free and low carb since they use almond flour instead of regular flour. Enjoy these healthy lemon bars with a creamy curd filling.

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Ingredients

Almond Crust

• 2 cups almond flour/meal
• ½ cup tapioca flour or cornflour
• ¼ cup coconut oil
• ½ tsp baking powder
• ¼ cup maple syrup

Lemon Curd Filling

• ⅓ cup lemon juice
• Zest of ½ lemon
• 1 cup canned full fat coconut milk
• ⅓ rice malt syrup
• 2 tbsp cornflour
• 2 tbsp coconut oil
• ½ tsp vanilla extract
• Pinch of turmeric (it’s just for the color, optional)

Instructions

1. Preheat the oven to 350°F and line an 8x8 inch square pan with baking paper. Set aside.
2. Add the almond meal and tapioca flour into a large bowl, and mix until combined. Add the coconut oil and rice malt syrup and mix until it all comes together.
3. Finger press the mixture onto the bottom of the pan and bake until it is just lightly browned on top. (~15 minutes)
4. Mix the lemon juice with tapioca flour and whisk well to remove any lumps. Whisk in the rest of the ingredients and place the pot on medium to high heat. Stir continuously until you get a curd consistency
5. Take the pot off of the heat and pour it onto the crust. Refrigerate for 3 hours or until set. Cut into 9 squares. Refrigerate up to 7 days.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 35mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 6g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Healthy Almond Flour Lemon Bars [Vegan, Gluten-Free] appeared first on Plant Prosperous.

Pound cake is an easy-to-make dessert that is extremely versatile. In this recipe, I’ll walk you through the steps for making vegan lemon matcha marble pound cake with lemon coconut frosting.

It’s sure to wow your friends at your next get together and no one will even realize that it’s vegan. Once you know how to make the base pound cake and frosting, you’ll be able to add your own twist. I love using the lemon coconut frosting on other baked goods like cupcakes.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

What Is Matcha?

Matcha is a type of green tea that originated in Japan. It takes green tea leaves and grinds them into a very fine bright green powder.

Like all tea, matcha has an earthy taste that pairs well with lemon and vanilla flavors. When used in baked goods, it adds a green color.

Learn more about the flavor of matcha and how to store it here.

Why Does Matcha Turn Brown When Baked?

Matcha does turn more of a dark greenish-brown when it oxidizes. The longer the baking time, the more likely the matcha will take on a brown color. It still tastes just as delicious though.

Another factor depends on how fresh your matcha is and how much you use when baking will determine how bright of a green your baked goods are. I recommend sticking with ceremonial grade matcha for baking for the best color.

Ingredients In Lemon Matcha Pound Cake

This pound cake only has a few staple ingredients. You probably already have most of them at home already.

While the cake I’m showing you is a marble version, you could make the entire cake green by not separating out a portion of batter. Simply add the matcha to the entire batter for a vegan matcha pound cake.

• All-Purpose Flour
• Caster Sugar: This is a super-fine sugar that dissolves easily. You can use regular sugar granules and grind them finer. This will help the sweetness dissolve throughout.
• Almond Milk
• Corn Starch
• Lemon Juice
• Lemon Zest: Use a fine grater on the lemon rinds.
• Matcha (this is what I use)
• Vanilla Extract
• Baking Powder
• Vegetable Oil
• Salt

How To Make Vegan Matcha Marble Pound Cake

In one bowl sift together the flour, cornstarch, baking soda, and salt. In a separate bowl, whisk together the sugar, oil, and almond milk until it’s frothy. Add the lemon juice and vanilla extract. Mix well.

Gradually add both bowl’s mixtures together until the batter is smooth. Put a portion of the batter into a separate bowl and add the matcha. This will be used for the green marble effect. Add the lemon zest to the batter without matcha.

In a greased or lined loaf pan, add a layer of lemon batter and then drizzle some matcha batter. Continue doing these layers until all of the batter is used.

Bake in the oven at 350° F for 40 minutes until an inserted toothpick comes out clean. Let it cool at room temperature before icing it.

How To Make Vegan Lemon Coconut Frosting

This lemon coconut frosting is extremely simple to make. All you do is toss the following ingredients into a blender or food processor:

• Chilled Coconut Cream
• Soaked Cashews
• Lemon Zest
• Salt
• Powdered Sugar

Once it’s blended, place dollops of the frosting onto the cooled matcha loaf and serve. This lemon coconut frosting is versatile and tastes great on many other baked goods too.

More Recipes You May Like:

• Easy Lemon Chia Madeleines
• Creamy Lemon Coconut Tartlets
• Best Ever Banana Bread Loaf

Lemon Matcha Marble Pound Cake With Lemon Coconut Frosting

Yield: 9-inch loaf

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour 15 minutes

A moist vegan pound cake with a matcha marble twist. The addition of lemon in the loaf and in the coconut frosting adds a light citrus taste to this delicious vegan dessert.

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Ingredients

Lemon Matcha Pound Cake

• 2 cups - All-purpose flour
• 1 cup - Caster sugar
• 1.5 cup - Almond milk
• ¼ cup - Corn starch
• ¼ cup - Lemon juice
• 1 tsp - Lemon zest
• 1 tbsp - Matcha
• 1 tsp - Vanilla extract
• 1.5 tbsp - Baking powder
• ½ cup - Vegetable oil
• ¼ tsp - Salt

Lemon Coconut Frosting

• ½ cup - Chilled coconut cream
• ½ cup - Soaked cashews
• ½ tsp - Lemon zest or lemon extract
• ¼ tsp - Salt
• 2 tbsp - Powdered sugar

Instructions

For The Cake:

1. In a bowl sieve together flour, corn starch, baking powder, and salt.
2. In another bowl, take the sugar, oil, and almond milk, give it a whisk until the mixture starts to get frothy.
3. Add in the lemon juice and the vanilla extract and give it another mix.
4. Now gradually add the dry mixture into the wet and using a spatula, mix it until a smooth batter forms.
5. Take out ⅓ of the batter, put it in another bowl, and add the matcha to this bowl. 
6. Mix it until matcha is well combined into the batter.
7. To the remaining ⅔ of the batter, add the lemon zest and fold it until evenly mixed.
8. Take a greased and lined loaf pan and add a little bit of the lemon batter into the pan.
9. Now add a layer of matcha batter into the pan.
10. Repeat this alternating between the lemon batter and matcha batter until all the batter is added to the pan.
11. Bake the loaf in a preheated oven at 350° F for about 40 minutes or until a skewer inserted in the middle comes out clean.
12. Let the loaf cool to room temperature. 

For The Frosting:

1. Place all the ingredients into a blender jar and process it for around 3-5 minutes until you get a smooth mixture. 
2. Add it all over the top of the loaf in dollops. Spread it as evenly as you can.
3. Slice and enjoy the cake!
   

Nutrition Information:

Yield: 10 slices Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 389mgCarbohydrates: 56gFiber: 1gSugar: 31gProtein: 4g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Vegan Lemon Matcha Marble Pound Cake [With Lemon Coconut Frosting] appeared first on Plant Prosperous.

These flavorful chocolate sandwich cookies have a vegan salted caramel filled center and prove that vegan desserts don’t have to be boring. Even though they look complex, these cookies are surprisingly easy to make and assemble.

The recipe make around 30 cookies so it’s perfect for a get together or a bake sale. Topped with powdered sugar, these chocolate salted caramel sandwich cookies are my go-to when I want to impress guests with a vegan treat.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

The recipe is broken down into 3 parts:

• Making chocolate sandwich cookies
• Preparing the salted caramel sauce
• Assembling the cookies

If you’re pressed on time, you can make the chocolate cookies a day ahead of time. The caramel sauce can be made in advance as well since it needs time to cool completely before assembly.

How To Make Chocolate Sandwich Cookies

I find it easiest to have all of the ingredients already measured out into containers. For the chocolate cookies you’ll need:

• Powdered sugar
• Cocoa powder (Dutch-process)
• Vanilla extract
• Coconut oil
• Water
• Salt
• Baking soda
• Cinnamon
• All-purpose flour

1. Combine the powdered sugar, cocoa powder, salt, and cinnamon into a large bowl.
2. Add in the coconut oil, water, and vanilla extract and mix until a smooth liquid forms without any lumps
3. Next, add the flour and baking soda. Mix the batter with a spatula until it’s completely combined.

4. Create a 1” thick disk out of the dough, wrap it in plastic wrap, and put in the fridge for 10-15 minutes. This will make the dough easier to work with and keep it from spreading.
5. Preheat the oven to 325° F/160 C and make sure to line your baking trays with parchment paper.
6. After the dough is cold, remove it, lightly flour both sides, and place it between two sheets of baking parchment paper. You’ll want to roll out the dough to ¼” thick.
7. Using a 2” round cutter, stamp as many cookies as possible. Remove the excess dough from around the cookies as long as the dough hasn’t warmed up too much. If it has, place the dough back in the fridge for a few minutes.
8. Then transfer the cookie cutouts to a baking sheet with 1” between them. Place the dough back into the fridge for 3-4 minutes while still on the parchment paper if the cookies are too fragile to transfer to the baking sheets.

9. To get the holes in the center of the cookies, use a ½”- ¾” circle cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Leave the other half of the cookies uncut since those will be the bottoms.
10. Bring all the scraps of dough together and repeat the rolling and cutting process. The dough from the scraps will start to get tough from overworking. You may need to re-chill the dough to prevent spreading. When in doubt, pop the dough into the fridge for a few minutes.
11. Bake in the oven for 14-15 minutes, until the cookies are dry to the touch. Allow them to cool on the pan for 5 minutes before moving to a rack to cool completely.

Making Vegan Caramel Sauce

When making the caramel sauce, it’s best to work slow and on low heat. You don’t want to burn the sugar. If that happens, there’s no way to salvage it and it’s best to start over with new sauce filling.

1. Melt the sugar on low heat without stirring.
2. Remove from heat then add coconut oil to blend, then coconut cream.
3. Mix well and then return the pan to low heat, stirring frequently until all lumps are gone.
4. Once the caramel is smooth, remove it from heat and wait until it stops bubbling before adding the vanilla and salt.
5. Mix and transfer the caramel sauce to a glass bowl to cool completely before using it in cookie assembly.

How To Assemble Vegan Chocolate Salted Caramel Sandwich Cookies

Putting the cookies together is the easiest part of this recipe and takes less than 10 minutes total. This can quickly be done right before you’re serving the vegan cookies or a few hours in advance. If made too far in advance, the caramel sauce could start to make the chocolate cookie part soft.

For sandwich cookie assembly, you’ll want to place all the cookies with the holes cut in them on a cooling rack. Then dust the tops with powdered sugar.

On a different cooling rack, have all of the cookies without holes. Place around 1 tsp of the completely cooled salted caramel sauce onto the center.

Then gently hold the powdered sugared top cookies by the sides and place it on top as close to the center as you can.

Give the cookies some time to settle. Don’t be alarmed if some of the caramel drips out the sides. If you’d prefer a thicker caramel, then next time, boil the caramel sauce a little longer so that it reaches 260°F instead of the originally suggested 250°F.

How To Store Vegan Chocolate Salted Caramel Sandwich Cookies

Since the caramel is a liquid, the longer you let these cookies sit, the softer the chocolate cookies will get. Ideally, you’ll eat them the same day you make them.

Another option is to keep the chocolate cookies and salted caramel sauce separate until you’re ready to eat them. You can eat as you make them for maximum firmness. Store the cookies and caramel sauce separately in airtight containers at room temperature for a few days.

If you want to store already assembled cookies, those can also place them into an airtight container at room temperature. These sandwich cookies will only be good for a day or so though before becoming soggy.

This recipe will make close to 30 cookies which makes it great for a large gathering. It’s also a very unique take on the traditional sandwich cookies. Even if your friends aren’t vegan, they’re not going to turn down this delicious and gooey dessert.

More Recipes You May Like:

• Lemon Chia Seed Madeleines
• Almond Flour Thumbprint Cookies

Vegan Chocolate Salted Caramel Sandwich Cookies

Yield: 30 cookies

Prep Time: 40 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 1 hour 15 minutes

Vegan chocolate sandwich cookies with a deliciously gooey salted caramel sauce filling. Easy to make a large batch for gatherings.

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Ingredients

Cookies

• ½ c + 2 tbsp/ powdered sugar (plus more for dusting)
• ¼ c/ cocoa powder (Dutch-process)
• 1 tsp/5ml vanilla extract
• ¼ c/60ml coconut oil, melted and cooled
• 3 tsbp/45ml water
• ¼ tsp/2g salt
• ¼ tsp/2g baking soda
• ¼ tsp/2g cinnamon
• ¾ c + 2 tbsp/105g all-purpose flour

Caramel

• ½ c/100g granulated sugar*
• 1 tbsp/15ml coconut oil
• 6 tbsp/90ml coconut cream
• ¼ tsp/2g salt
• 1 tsp/5ml vanilla extract

Instructions

Make Cookies:

1. Combine powdered sugar, cocoa powder, salt, and cinnamon in a large bowl. Add coconut oil, water, and vanilla extract. Mix until a smooth syrup forms without lumps.
2. Add flour and baking soda. Mix in with a spatula until completely combined. Mix a couple of extra times to bring everything together.
3. Create a 1”/2.5cm thick disk out of the dough. Wrap it in plastic wrap and place in the fridge for 10-15 minutes.
4. Preheat oven to 325° F/160 C. Line baking trays with parchment.
5. Remove dough from the fridge. Lightly flour both sides of the disc. Between two sheets of baking parchment, roll dough to ¼”/6mm thick.
6. Use a 2”/5cm round cutter to stamp out as many cookies as possible. If the dough has not warmed too much, remove the excess from around the cookies and transfer them to the baking sheets with 1”/2.5cm between them. If cookies are too fragile, place the cut dough in the fridge while still on the baking parchment for 3-4 minutes before attempting to transfer the cookies. 
7. Using a ½”- ¾”/12-18mm round cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Use the tip of a knife to remove the excess dough.
8. Bring all the scraps of dough together and repeat the rolling and cutting process.**
9. Chill cut dough in the fridge for 4-5 minutes before baking to prevent spreading.
10. Bake for 14-15 minutes, until dry to the touch. Allow to cool on the pan for 5 minutes before moving to a rack to cool completely.

Make Caramel:

1. In a medium saucepan with a heavy bottom, spread the sugar in an even layer.
2. Melt over low heat without stirring. This will take some time. You can occasionally swirl the sugar to redistribute it as parts start to melt.
3. Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon*** to get final crystals distributed. 
4. Remove from heat (but leave the burner on) and stir in coconut oil. The mixture will bubble up and spit a little bit. The oil will not completely combine at this point, just stir until everything is smooth.
5. Add coconut cream. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again. Stop stirring and continue heating until a candy or instant-read thermometer reaches 250-255° F/121-123 C. 
6. Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla and salt, stirring until combined. Pour into a glass container and set aside to cool completely.****

Assemble Cookies:

1. Place the cut-out cookies (the top portion) on a cooling rack. Dust with powdered sugar.
2. Place ¾ - 1 tsp/5ml caramel on each of the complete round cookies (the bottom half). Handling gently by the edges, place a powdered cut-out on top of each caramel dollop, centering as much as possible.
3. Allow caramel to settle. Some dripping will occur (see note about firmer caramel if preferred).
4. Best eaten the same day, or can be stored in a single layer in an air-tight container at room temperature for a couple of days.
   

Notes

*Do not use raw or coarse cane sugar. It will not melt evenly.

**You can gather the scraps from this round of rolling and cutting as well, but the cookies will start to get a bit tough from overworking.

***Plastic will melt at this temperature and wood is more likely to cause recrystallization. 

****If you allow it to cool completely and feel that it is too liquid, you can make a second batch and boil until the temperature reaches 260-265° F/126-129 C for a firmer caramel.

Nutrition Information:

Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 65Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 64mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Vegan Chocolate Salted Caramel Sandwich Cookies [Delicious Gooey Filling] appeared first on Plant Prosperous.

We’ve all seen them at social functions. The store-bought platters of dull-colored veggies and standard dips. Despite their reputation, crudité platters have so much more potential.

Whether it’s a party, a social event or just a family get together, a good vegan snack board and vegan crudité dip can be made at home a thousand times better than any grocery store vegetable platter. 

I’m sharing my version of a beautiful and delicious vegan grazing platter, complete with a healthy crudité dip to make every vegetable shine. But, if you see something on my list that doesn’t work for you and your family, simply swap it out with any of the numerous suggestions I’ve made for making a seasonal or regionally inspired crudités platter.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

What Does Crudité Mean?

The French word crudité refers to an appetizer of raw vegetables, either whole or sliced, served with some sort of dipping sauce.

What’s The Difference Between Charcuterie And Crudité?

When it comes to assembling a vegan grazing platter, it’s pretty important to know the difference between charcuterie and crudité. Charcuterie actually refers to the meat portion of a traditional grazing board while the crudité refers exclusively to the chopped veggies and fruits.

Since we’re celebrating delicious vegan flavors with this one, we’re calling it a vegan crudité platter and showing off those gorgeous veggies.

What Can You Include On a Crudités Platter?  

Any vegetable under the sun! Traditional crudité does refer to raw vegetables and the accompanying dip, but often, you’ll also see crackers, bread, nuts, dried or fresh fruit, and pickled or sweet preserves.

There really aren’t any rules about what you can and cannot add to your vegan snack board. A crudité platter can be very easy to prepare, or as intricate as a full meal. 

You might add a variety of cooked and raw preparations of different vegetables for example. Or perhaps you marinade some veggies and leave others crisp and unseasoned. Simply be sure to choose veggies and fruits at their peak of freshness for the best results. 

For the example I’m sharing today, I put together a combination of my family’s favorites. It includes a mix of these ingredients: 

• Carrot sticks
• Celery sticks
• Cucumber slices
• Pecans
• Cherry tomatoes
• Cashews
• Sun-dried tomatoes
• Corn chips
• Olives
• Bread loaves, sliced

This is a great well-rounded place to start building your vegan grazing platter. These ingredients will be available at most grocery stores all year, and don’t require a ton of work to serve. It also combines salty, sweet, crunchy, and soft for a variety of flavors and textures the whole family will enjoy.

Summer Crudités Platter Ideas

Summer is a popular time for parties, cook-outs, and family reunions, making them ideal for testing out some vegan snack board ideas made with seasonal ingredients. Here are some of my favorite summer crudités to pair with a yummy fresh dip.

• Sweet bell peppers
• Blanched green beans
• Tomatoes
• Berries
• Stone fruits like peaches or apricots
• Grapes
• Summer squash
• Cucumbers
• Snow or sugar snap peas

These are just a few of the many fresh vegetables or fruits you could serve during those hot summer months. The options are endless. A great way to be inspired about fresh vegetables is to check out a local farm stand or market and see what looks the best.

Winter Crudités Platter Ideas

When it comes to the cold part of the year, holiday parties and community events make great venues for showcasing a winter inspired crudité platter. Here are a few of my favorite ideas. 

• Broccoli
• Cauliflower
• Carrots
• Roasted, raw, or pickled beets
• Kale chips
• Apples
• Pears
• Oranges
• Endive
• Fennel

Again, these are just the tip of the iceberg. Paired with cranberry sauces, apple butters, or other comforting crudité dips, and a variety of breads and nuts, it’s sure to be delicious.

Mediterranean Crudités Platter Ideas

As a region known for it’s love of fresh produce, creating a Mediterranean crudité platter is an easy way to make sure the veggies are not just featured, but highlighted. Here are some regionally inspired suggestions.

• Tomatoes
• Cucumber
• Figs
• Grapes
• Radishes
• Sweet peppers
• Carrots
• Olives
• Roasted red peppers
• Beets

Start with this list, then build on your personal tastes. For Mediterranean-inspired snacking, remember to use olive oil and fresh herbs in abundance, even marinating some vegetables in them. Then give it a final flourish with some regional additions like Marcona almonds, pita chips, roasted chickpeas, and baba ghanoush.

Crudités Dip Ideas

When it’s time to think about the dips for your crudité platters, I always recommend choosing a flavorful but healthy crudité dip. 

For our platter, I’m sharing the recipe for an easy, but tasty homemade hummus flavored with smoked paprika, garlic, and parsley. It pairs beautifully with all the veggies on our board. 

You can certainly make a hummus just like mine, or any other hummus recipe you like. But there are countless other ideas for vegan crudité dips.

• Creamy white bean dip
• Spinach dip, hot or cold
• Vegan queso dip
• Fresh salsa
• Layered bean dips
• Baba ganoush

There’s a whole world of vegan inspired dips out there, from classic ranch flavors to creamy veggie based dips. Have fun with it, and your crudité platter will be all the better for it.

Can you make a veggie tray the night before?

Most often, you can prepare the dips and do much of the cutting the night before. For any cut vegetables, keep them in an airtight container in the fridge, between layers of lightly damp paper towels. This will stop the vegetables from drying out, but also keep them crisp. This works best with veggies like carrots, celery, radishes, cauliflower and broccoli.

For soft veggies or fruits, things that generally brown or become unappealing quickly after cutting, it’s best to wait until you’re ready to serve. Slice apples, stone fruits, tomatoes, and berries when assembling.

How do you chop vegetables for crudités?

Just like deciding what goes on your vegan grazing board, you can chop the vegetables however you like them best. 

Choose simple and straight batons for carrots and celery, or opt for a crinkle cut cutter for more playful shapes. Small vegetables like cherry tomatoes and baby radishes can be left whole, or sliced in half. 

A good rule of thumb is to simply make each piece on the platter bite-sized so your guests can build variety on their plates and sample everything.

Final Thoughts

Once you’ve seen how beautiful a delicious, colorful homemade crudité platter is, and how fun it is to arrange, I hope you’ll never choose a store bought tray again. In addition to ensuring every item on it is vegan friendly, the vegetables and the dips you choose will be fresh and flavorful.

I hope my suggestions have inspired some vegan snack board ideas for your next get together, and that you have fun mixing and matching your vegetables and crudité dips. 

If you’re ever stuck for inspiration, my go to vegan grazing platter is always here and always delicious. I’d love to hear how your platter turns out, simply leave a comment for me below.

Easiest Crudités Platter

Yield: 8 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Perfect for a party or an easy healthy snack tray, this vegan crudités platter can use whatever veggies you have on hand. Combine them with easy-to-make dips, and you have a go-to grazing platter for your family.

Print

Ingredients

• 1 carrot cut into sticks
• 1 cucumber cut into slices
• ¼ celery stick
• ½ cup pecan nuts
• 1 cup of grapes
• 1 cup of cherry tomatoes
• ½ cup of cashews
• ½ cup of sundried tomatoes
• 1 cup of corn chips
• ½ cup olives
• 2 bread loaves, sliced

Hummus

• 1 16 oz can of chickpeas, drained
• 1 clove of garlic
• ¼ cup fresh parsley
• ½ tsp salt
• 1 tbsp olive oil
• 1 tbsp tahini paste
• ½ tsp smoked paprika
• juice of ½ lemon

Instructions

1. Set all hummus ingredients in a food processor except paprika. Blend the ingredients on high speed until a smooth paste forms.
2. If your hummus is too thick, drizzle in extra olive oil, little by little,  while blending.
3. Garnish with smoked paprika and a drizzle of olive oil.
4. For the vegetables, slice them into sticks for dipping and arrange them on the tray.
5. Place the sun-dried and nuts in small cups on the tray.  Serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 476mgCarbohydrates: 51gFiber: 8gSugar: 13gProtein: 11g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Easiest Crudités Platter [Vegan Snack Board] appeared first on Plant Prosperous.

Nothing says autumn like apples and cinnamon. It’s a delicious combination that this dish does well replicating. The typical holiday desserts focus on comfort food. Unfortunately, those are usually high in calories.

Thankfully, these crispy baked apple slices are healthy and low calorie. They’re also completely vegan and gluten-free which makes them a diet-friendly shareable dessert.

This entire dessert can be ready in around 30 minutes. Even though it’s full of healthy ingredients, kids love the warm, sweet apples. You can top a bowl with vegan butter of ice cream if you’d like but they’re tasty enough on their own if you want to keep it healthy.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Ingredients for Simple Baked Apple Slices

The great thing about this baked apple slice recipes that it doesn’t require a lot of ingredients and is healthy. It takes less than 10 minutes to chop up the apples and make the sauce. Simply bake it in the oven for 30 minutes until crispy, and then serve.

You’ll need the following ingredients:

• Honeycrisp, Fuji, Gala, or Sweet Tango apples
• Cinnamon
• Maple Syrup
• Tapioca Flour
• Lemon Juice
• Coconut Oil
• Vegan Butter (optional)
• Dairy-Free Ice Cream or Coco Whipped Cream (optional)

If you don’t have tapioca flour, you can substitute corn starch or arrowroot powder at a 1:1 ratio. Really, this can be made with any apple variety you have on hand. The ones listed above tend to be sweeter and are most commonly found in grocery stores.

If you decide to use a tarter apple such as a Granny Smith, you may want to add slightly more maple syrup to make it sweeter, unless you prefer the tart taste.

These baked apples are crispy but can be made crispier by leaving them in the oven for 5 minutes longer. It’s important to keep an eye on them though so you don’t accidentally burn them.

They’re pretty healthy as-is. If you want a more indulgent dessert, top your baked apples with a pat of vegan butter, dairy-free ice cream, or coco whipped cream.

How To Make Cinnamon Baked Apple Slices

This autumn dessert is fast to make and only requires one bowl and one pie plate. It’s also extremely versatile since you can substitute out whatever apples you have on hand.

The first step is going to be preheating your oven to 350 F. Then core and slice 5 medium apples. You want to make sure that all stems and seeds have been removed so there’s no hard inedible bits.

Make sure the apple slices aren’t too thick or else they won’t bake through and will still be raw. If you want really crispy apples, slice your apples super thin. If you go the ultra-thin slice route, keep an eye on them during baking since they’ll cook quicker and be done faster.

Once your apples are cut, place them into a lightly greased 8×8 pie dish or glass baking dish.

Next, it’s time to make the cinnamon maple sauce. In a separate bowl, mix the maple syrup, lemon juice, cinnamon, and tapioca flour. Mix well until completely combined. Then pour this mixture over the apples in the pie dish. Mix the apples to that all of them get coated evenly.

Bake the apples in the oven for 25-30 minutes. The cooking time may vary 5 minutes depending on how crispy you want your apples and how thin your apples are sliced. Thick apple slices will require a longer cooking time. You want the apples to be caramelized and soft.

Once the apples are cooked through, remove them from the oven and serve immediately.

Some optional toppings for the baked apples include:

• Vegan Butter
• Dairy-Free Ice Cream
• Coconut Whipped Cream
• Baked Oats
• Chopped Walnuts
• Brown Sugar

This is a great base apple recipe that could be expanded into an apple crisp easily. All you’d need to do is crate a topping of oats, sugar and nuts that goes on the top before baking.

Final Thoughts

The warm cinnamon of these baked apples makes it the perfect healthy dessert recipe for fall. It’s naturally vegan and gluten-free so that all members of your family can enjoy it.

If you want to make the dish heartier, you can add chopped nuts and oats to the top before baking. Let me know your favorite way to eat this in the comments below.

Healthy Baked Apple Slices With Cinnamon

Yield: 4-5 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Guilt-free healthy baked apple slices that are vegan and gluten-free. A healthy fall dessert that is done in 30 minutes.

Print

Ingredients

• 5 medium Apples
• 1 Teaspoon Cinnamon
• 1/3 cup of Maple Syrup
• 2 Tablespoon Tapioca Flour (alternatively, Corn Starch or Arrowroot Starch)
• 2 Tablespoon Lemon Juice
• 1 Tablespoon Coconut Oil

Instructions

1. Preheat oven at 350 F. Peel, core, and thinly slice the apples.
2. Lightly grease a pie dish or baking dish (approx 8 x 8 inch) then add the sliced apples.
3. In a separate bowl, add maple syrup, lemon juice, cinnamon, and tapioca flour. Mix the ingredients until well incorporated.
4. Take the mixed ingredients and pour over the sliced apples, stirring and mixing to make sure the apples are coated. Mix until all apples are covered. 
5. Bake the apples for about 25 to 30 mins, until the apples are soft and tender and caramelized.
6. Serve warm with dairy-free ice-cream or coconut whipped cream.

Notes

You can use any type of apples. Great choices are Honeycrisp, Fuji, Sweet Tango, or Gala.

You can bake them without the peel if you prefer. 

Adding vegan butter is optional; it will give the apples a richer taste.

Top with oats, chopped nuts, dairy-free ice cream, or coconut whipped cream.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 43gFiber: 5gSugar: 32gProtein: 1g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Healthy Baked Apple Slices With Cinnamon [Vegan, Ready In 30 Minutes] appeared first on Plant Prosperous.

Lettuce wraps are a fantastic quick and simple answer to lunch, dinner, or even snacking. These easy, vegan lettuce wraps are like a hybrid of a saucy teriyaki chickpea sandwich and the light and refreshing nature of a salad.

There are tons of ways to make a good lettuce wrap. Crispy lettuce leaves are a blank canvas, just fill them with a flavorful filling and eat away! This version is a delicious vegan copycat that I’m happy to say is better than the PF Chang’s version, and much healthier.

Even for vegan lettuce wraps, there are a lot of filling options. My version has no tofu. I use chickpeas and a handful of veggies to create a savory and sweet teriyaki filling. The balance of texture from crisp fresh lettuce and sautéed chickpea veggies is satisfying and addictive. 

If you’ve never made lettuce wraps, I think these will be the start of a new household tradition. They’re so easy to make and trust me, even easier to eat. 

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Ingredients for Healthy Lettuce Wraps

I love the ingredient list for these. Basic common ingredients combine into a quick homemade teriyaki sauce, and the filling itself is made of pure veggie goodness. 

Usually, I use romaine or green butter lettuce, but you can use iceberg or whatever crisp lettuce you prefer. Choose a type with some sturdiness to it, so it can hold all that delicious filling.

This recipe also calls for canned chickpeas, but you can easily swap that for 1 ½ cups of cooked chickpeas if you like to prepare them from dried. Also, feel free to use either fresh pepper or roasted peppers, both are delicious.

For the Teriyaki Sauce you’ll need:

• Soy Sauce
• Water
• Maple Syrup
• Garlic
• Cornstarch
• Balsamic Vinegar

For the chickpea filling you’ll need:

• Olive Oil
• Onion
• Carrot
• Chickpeas
• Parsley
• Red Bell Pepper (Roasted or fresh)
• Romaine or Butter lettuce

If you’re low or out of maple syrup, brown sugar is a great substitute in your sauce. Be sure to read my tips on making sure your brown sugar is vegan!

How to Make Easy Vegan Lettuce Wraps

When you’re feeling hungry and have about 15 minutes to spare, all you’ll need are two pans and a couple of spoons to turn those ingredients into a delicious meal. 

Start by combining all the sauce ingredients in a saucepan. Whisk them to combine and dissolve the cornstarch. Then, bring it to a low boil until the mixture begins to thicken. Make sure you stir continuously. Once thickened, take it off the heat and set it aside while you make the chickpea filling. 

The filling is made by first sauteing the carrots, peppers, and onion in olive oil. Stir occasionally until the veggies are soft and the onions are translucent. Then, add the chickpeas and let them saute with the veggies and oil for another minute.

Remove the pan from the heat and stir in the teriyaki sauce until everything is well and evenly coated. Set it aside while you prep your lettuce cups. 

Carefully remove 8 firm, whole leaves of lettuce from the head. Rinse and dry gently to remove any excess moisture. Be careful with the leaves, we want them to stay whole. Add a few tablespoons of teriyaki chickpeas to each lettuce cup. Serve them immediately.

Serving Lettuce Wraps and Storage

Lettuce wraps, especially ones like these with a warm saucy filling, are best served right away. At most, I wouldn’t wait longer than 10 to 15 minutes or the lettuce will get soggy and fall apart.

To make them easy to eat, center the filling in the thickest, sturdiest part of the lettuce leaf. Spreading the filling onto the thinner edges will make them hard to pick up. 

When you are ready to serve, I recommend a nice side of fresh rice, vegan bread, pickled veggies, or a nice soup like my tomato coconut curry soup. Whatever you choose, these lettuce wraps will definitely be the star of the meal.

Lettuce Wrap Storage

If you want to make this ahead, I’d cook the filling and prep your lettuce but store them separately in the fridge until you’re ready to serve. Then just reheat until warm, fill the lettuce and serve when you’re ready to eat. This works so well that vegan lettuce wraps make ideal meal prep for lunch.

If there is any leftover filling, you can store it separately in the fridge for about 5 days. It also freezes well for up to 3 months. Just thaw in the fridge and gently warm to enjoy. 

Final Thoughts

Toss together these vegan lettuce wraps with teriyaki chickpeas for a snack, appetizer, or as a fabulous lunch prep meal. They’re light, delicious, and so simple to make and reheat when you get the craving. I think even kids would love this as an afternoon snack or quick lunch. That teriyaki filling will win them over in a heartbeat, and they can even have fun assembling their own lettuce cups.

Enjoy every crisp, saucy, delicious bite and don’t forget to let me know what you think below!

Vegan Lettuce Wraps With Teriyaki Chickpeas

Yield: 5

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Asian-style teriyaki chickpeas in lettuce wrap cups. A great vegan copycat recipe that is healthy and easy to make in less than 15 minutes.

Print

Ingredients

Teriyaki Sauce

• 3 tbsp soy sauce
• 3 tbsp water
• 1 tbsp maple syrup
• 1 clove garlic
• 1 tbsp cornstarch
• 1 tbsp balsamic vinegar

Chickpea Filling

• 1 tbsp olive oil
• 1 red onion
• ½ carrot
• 1 can of chickpeas
• Fresh parsley
• ¼ cup roasted red pepper or ½ fresh red bell pepper
• 1 Romaine or Green Butter Lettuce

Instructions

1. To make the Teriyaki Sauce. combine soy sauce, 3 tablespoons of water, balsamic vinegar, maple syrup, garlic, and cornstarch in a small saucepan. Bring the mixture to a boil, stirring constantly until it thickens. Remove the saucepan from heat and set aside.
2. Place a large skillet over medium heat and add the olive oil. Once the oil is hot, add the onions, carrot, and red pepper. Sauté until the onions are translucent and vegetables are cooked all the way through. 
3. Add in the chickpeas and let them warm for around 1 minute.  Remove from heat and stir in the Teriyaki Sauce, evenly coating the mixture.
4. Gently remove 8 Green Butter lettuce leaves from the lettuce head and pat off any excess liquid. To assemble, place about 3 tablespoons of filling in each lettuce wrap. Serve immediately.

Notes

Recipe can be easily doubled or tripled to serve larger groups of people.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 538mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 5g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Vegan Lettuce Wraps With Teriyaki Chickpeas [Ready In 15 Minutes] appeared first on Plant Prosperous.

Think you can’t have mac and cheese as a vegan? Think again! It takes only 15 minutes to whip up this creamy, butternut squash mac and cheese vegan dinner. You’ll be enjoying your vegan pasta in no time.

Vegan mac and cheese is made by combining carefully selected ingredients and blending them into a creamy sauce that coats every noodle in saucy perfection. I’ve found the perfect balance of squash and spices to build this sauce really quickly, without sacrificing flavor. 

This recipe is also special because of how flexible it can be. You can make this squash mac and cheese with several different forms of winter squash, whether it’s a can from your pantry, cubes from the freezer, or freshly roasted squash. 

There’s also a lot of ways to jazz it up, and I’ll give you all the tips you’ll need to customize it just the way you like. Whether you’re here for a last-minute vegan dinner or looking to fill that mac and cheese craving, this recipe checks all the boxes.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Ingredients for Vegan Mac and Cheese

The perfect butternut squash mac and cheese begins with a combination of key ingredients that build creamy, cheesy flavor. 

I recommend using fresh butternut squash when you can, but there are actually a few substitutions that work just as well. You can also swap in a 15 ounce can of butternut squash or pumpkin puree. Frozen butternut squash chunks from the grocery store or your freezer work just as well too. 

If you opt for the canned puree, just make sure you’re choosing pure pumpkin puree, not pumpkin pie filling. The pie filling has a lot of spices and sugar that clash with this recipe.

To make this you’ll need:

• Butternut squash, cooked or frozen, or one 15 ounce can of puree
• Raw cashews, soaked overnight
• Nutritional Yeast
• Prepared Mustard
• Onion Powder
• Smoked Paprika
• Nutmeg
• Sea Salt
• Black Pepper
• Lemon Juice, fresh
• Coconut Milk
• Cooked Pasta, of choice, rigatoni or macaroni work great

If you have the time, I highly recommend roasting your butternut squash cubes first. This draws out a lovely caramelized flavor from the squash’s natural sugars and adds a depth to your sauce. 

You can even roast frozen butternut squash. Just place frozen cubes on a parchment or Silpat lined baking sheet and roast at 425°F until you see it begin to caramelize, about 20 minutes. 

Nutritional yeast is best to use for that cheesy flavor but you can try to use one of these nutritional yeast subs if you don’t have any on hand.

How many butternut squashes do I need if I want to use fresh squash?

For 2 full cups after peeling and seeding your squash, look for one 1 ½ pound to 2 pound butternut squash. You should get anywhere from 2 to 3 cups. 

However, if you’re looking to save time later, prep extra and freeze it for another night when you’re craving squash mac and cheese. 

How to Make Squash Mac and Cheese

With a creamy sauce that comes together in the time it takes your pasta to cook, this is an easy and flavorful weeknight meal. To get started, get your high powered blender out and ready to go. 

Begin by bringing a salted pot of water to boil for your pasta. Follow the pasta’s package instructions for cooking times.  While you do that, prepare your sauce. 

Combine your cooked butternut squash, soaked and drained cashews, and all other ingredients into your blender. Blend on high until the sauce is smooth and creamy. This took about 2 minutes for me, but may take a little longer in your blender. 

Taste your sauce and if needed, add more salt, pepper, or other spices to suit your tastes. I definitely recommend using smoked paprika if possible, it builds a nice but subtle smoky flavor that compliments the squash.

If you forgot to soak your cashews overnight, you can always soak them quickly for 30 minutes in boiling water before making your sauce. Just be sure to drain them well before using them. 

Once your pasta is cooked to al dente, drain it and return it to the pan. Pour the creamy squash cheese sauce on top and stir it over medium heat until well combined and hot. 

I always find that reserving a tablespoon of pasta water to add to the sauce while heating is a great way to help the sauce cling to the pasta and thicken beautifully. 

Serve immediately and enjoy! You just made a butternut squash mac and cheese vegan masterpiece in about 15 minutes. 

Jazzing up your Mac and Cheese

I can guarantee that a bowl of this vegan mac and cheese is satisfying as it is. Butternut squash is creamy, full of nutrients, and delicious. 

But sometimes, I like to change things up. Here are a few ways to make this different from time to time. 

• Roast your squash with some add paprika or herbs to infuse it with flavor. 
• Add a teaspoon or two of roasted garlic to your sauce.
• Add sautéed or roasted kale, spinach, peppers, or broccoli to your finished dish for added bursts of veggies. 
• Transfer your butternut squash mac and cheese to an oven safe pan or dish and top with breadcrumbs that have been tossed with oil, salt, and pepper. Bake until the breadcrumbs are toasted and enjoy.

How to Store Leftovers

If you have any pasta left or decide to make extra for an easy meal later in the week, vegan mac and cheese stores well in the fridge. Simply store it in an airtight container in the fridge for up to five days. 

You can also freeze this in any freezer-safe, airtight container for up to 3 months. To prepare from frozen, allow it to thaw in the fridge then reheat gently on the stovetop and serve warm. 

When reheating your squash mac and cheese, you may find that you need to add a splash of non-dairy milk or water to help the sauce loosen up. Taste and adjust seasonings if you do this, and serve as usual. 

Final Thoughts

Overall, this vegan butternut squash mac and cheese is extremely versatile. You can use fresh, canned, or frozen autumn squashes and pumpkin. This sauce freezes well and can have other vegetables and seasonings added to change it up.

This cheesy-tasting vegan mac is the perfect comfort food for fall. Since it’s full of winter squash, it’s a healthy and guilt-free even your kids will beg for. Better yet is how fast you can whip up this meal when you simply would rather not cook. It’s my go-to savory cheese sauce for the fall and winter.

Creamy Vegan Butternut Squash Mac and Cheese

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

A healthy take on macaroni and cheese that's vegan and filled with nutrition butternut squash. So creamy and flavorful, your entire family will clamor for more.

Print

Ingredients

• 2 cups of butternut squash, cooked or frozen. (can also use 1 15 oz can pumpkin puree instead)
• 1/2 cup raw cashews, soaked in cool water overnight or for soaked 1 hour in boiling water
• 1/4 cup nutritional yeast
• 1 teaspoon mustard
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon nutmeg
• 1 ½ teaspoons sea salt
• Freshly cracked black pepper to taste
• 2 tablespoons fresh lemon juice
• 1 cup of coconut milk
• 10 ounces of rigatoni pasta, medium-sized macaroni shells, or pasta of your choice

Instructions

1. Bring a large pot of water to a boil and salt generously. Cook the pasta according to the box directions until al dente.  Drain the pasta in a colander and set it aside.
2. In a high-powered blender, add the butternut squash cubes, the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, salt, black pepper to taste, lemon juice, and coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste the seasonings and adjust accordingly, adding more salt as needed.
3. Return the cooked and drained pasta back to the saucepan. Then add the squash cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed through. Serve and enjoy.

Notes

You can use fresh, frozen, or canned butternut squash and pumpkin.

If using canned pumpkin, make sure it is plain puree without spices.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 556mgCarbohydrates: 54gFiber: 6gSugar: 3gProtein: 13g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Creamy Butternut Squash Mac And Cheese [Vegan, 15 Minute Dinner] appeared first on Plant Prosperous.

July 4th means summer is officially in full-swing and it’s time to hang out with friends grilling in the backyard. This can be tough to do if you’re the only vegan in your friend group.

Don’t worry! This vegan 4th of July menu has all your classic American cookout and barbecue favorites along with a few twists.

All of the recipes are plant-based, easy to make, and even meat-lovers are sure to enjoy. So go ahead, host a vegan Independence Day.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Vegan Salads and Side Dishes

1. Grilled Corn on the Cob

Nothing tastes better than freshly grilled corn on the cob. This recipe includes a creamy avocado dill dressing that pulls all the flavors together nicely.

2. Vegan Coleslaw

A light tasting side with a refreshing crunch. Unlike traditional coleslaws, this vegan version is calorie-friendly yet still creamy.

3. Classic American Macaroni Salad

This macaroni salad will bring on the nostalgia of summertime block parties and being a kid. It’s so creamy, you’ll have a hard time convincing others that it’s actually dairy-free.

4. Vegan Chicken Cucumber Salad

This chicken salad recipe is actually vegan! It incorporates jackfruit and a creamy dressing to get it to taste like chicken salad. Eat it as a side or add it to sandwich rolls for a main dish.

5. Grilled Mixed Vegetables

A mixed vegetable recipe where the veggies are grilled on kabobs and then tossed in a marinade after. A great healthy option for your Independence Day cookout.

6. Vegan Classic Potato Salad

Potato salad is a staple of backyard barbecues. This classic potato salad recipe hardly takes any time to make. It uses vegan mayo to amp up the creaminess.

7. Grilled Watermelon

Grilled watermelon is absolutely delicious and so quick to make. This watermelon recipe adds a drizzle of balsamic vinegar on top. Perfect for your guests to snack on in the heat.

Cookout Dips

8. Chocolate Hummus

A fun chocolatey twist on hummus. Who knew that hummus could also be a dessert? Perfect for dipping fruit in for a lighter, healthier sweets option.

9. 5-Ingredient Guacamole

Guacamole is everyone’s favorite party tip. It also doubles as a burger topping. This guacamole recipe is easy to make and your guests are sure to love it.

10. Buffalo Jackfruit Spinach Dip

The shredded jackfruit in this buffalo dip gives mimics shredded chicken and the addition of spinach sneaks in some added greens. The vegan cream cheese holds the dip together.

11. Vegan French Onion Dip

This dip uses two whole onions and cashews. It’s a much healthier version than store-bought versions filled with dairy and chemicals. It tastes even better the longer you let the flavors sit.

Main Dishes & Grillable Entrees

12. High Protein Vegan Ribs

An oil-free plant-based ribs recipe that meat-lovers will adore. You can cook it inside on a griddle or even out on the backyard grill if you’re cooking out.

13. Colorful Vegan Burger Buns

If you really want to amplify the red, white, and blue theme then these colorful burger buns will do the trick. You can either use a superfood powder or vegan food coloring to dye the dough.

14. Plant-Based Bhaji Burger

An Indian-inspired burger made out of sweet potato, onion, and carrots. Bhaji burgers are simple to make and add some well-needed flavor to the typically bland American fare. They even hold up well if you grill them outside on a skillet.

15. Carrot Hot Dogs

Yes, that’s right, carrots in a bun are tastier than hot dogs. This vegan carrot dog recipe is a plant-based alternative to hot dogs for your 4th of July cookout. Seriously, you need to try them and you’ll be hooked.

Festive Summertime Drinks

16. Honeydew Basil Lemonade

A unique fruity twist on traditional lemonade. The honeydew adds all the sweetness while the basil balances out the sugar without being overwhelming. You won’t believe this honeydew basil lemonade has no sugar added!

17. Beet, Citrus, & Ginger Sangria Mocktail

I love a good sangria but sometimes you want something without alcohol. While beet, citrus and ginger sangria is probably something you haven’t had before, give this mocktail recipe a try as your cookout’s signature drink.

18. Strawberry Infused Water

Who said your drink options have to be complicated? This strawberry infused water can be thrown together in 2 minutes and refilled throughout the party.

Red, White, and Blue Desserts

19. Strawberry Shortcake

Strawberries are plentiful and inexpensive in the summer so same a little money and incorporate them into your 4th of July celebration. This vegan strawberry shortcake is even paleo-friendly.

20. Watermelon Granita

A watermelon granita is a light refreshing way to beat the heat. This watermelon shaved ice is easy to make and can be fancied up why serving it in a wine or martini glass.

21. Easy Apple Crisp

Nothing says “America” like an apple pie. This apple crisp recipe uses only 5 ingredients and is easy to make in a larger pan for a party.

22. Red, White, & Blue Strawberry Mini Pies

Cute, festive pies each of your guests can snack on. This is a great option for smaller desserts or if you want something easy to serve. These red, white, and blue strawberry mini pies go perfectly for a July 4th celebration.

Vegans Can Cookout Too!

Don’t get discouraged by everyone else grilling and feeling like you have nothing to eat. Your summer isn’t doomed to be filled with soy burgers from well-meaning omnivores.

Instead, follow this July 4th menu. Invite them over for a vegan bbq or Independence Day block party. It’s time to show off how delicious plant-based vegan food can be!

Related Articles:

• Crispy Mushroom Nuggets with Aioli
• Easy Teriyaki Chickpea Lettuce Wraps

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

Pin For Later:

Delicious Plant-Based 4th of July Cookout Recipes

The post Vegan 4th of July Menu Even Non-Vegans Will Love appeared first on Plant Prosperous.

One really delicious, naturally vegan dish that my family enjoys whenever I make it, is this Authentic Tom Kha with tofu. It’s a vegan thai coconut soup that’s flavored with big bold flavors like red chile, lemongrass, and fresh galangal. 

It’s a brothy style soup that’s best served warm and fresh, garnished with lime and cashews. Every bite is a good one, with ingredients like tofu to soak up all that brothy goodness. 

This recipe serves two, making this vegan coconut lemongrass soup perfect for date night. It’s spicy, creamy, and herbaceous flavors are exciting and fun, but it still won’t take you longer than 30 minutes to pull together. 

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Ingredients for Thai Coconut Soup

For newbies to making soups like an authentic Tom Kha, ingredients like tofu, lemongrass, and kaffir lime leaves can seem unfamiliar. But all of them are often available at the mainstream grocery stores. To make this vegan thai coconut soup, you’ll need:

• Coconut milk, canned
• Vegetable stock
• Firm tofu
• Oyster mushrooms
• Lemongrass
• Galangal
• Kaffir lime leaves
• Palm sugar
• Light soy sauce
• Lime juice
• Red chilies
• Salt
• Spring onion
• Cashews, optional

Lemongrass and kaffir lime leaves are often found near the herbs in the grocery store. Nearby you’ll usually find fresh chilies, which is where the small red ones for this soup will be. 

Galangal is a delightful spice in the turmeric and ginger family. It’s flavor is spicy, peppery, and citrusy and adds a wonderful dimension to our soup. It’s paler than ginger, with smoother skin, and is very hard. If you have trouble finding it, don’t worry, simply grab some fresh ginger and your soup will be great. 

Finally, I like to use palm sugar in this, but light brown sugar is a good replacement if you need one.

What Tofu Is Best For Soup?

There’s a very good reason I call for firm tofu in this recipe. Anything softer than that and your tofu will lose its shape and texture in the hot broth of your vegan coconut lemongrass soup. 

When you’re shopping, be sure to grab firm, or even extra firm to make sure it holds up to the heat of the soup.

What Kind Of Coconut Milk Do You Use In Soup?

For the best flavor and the creamiest effect, go for a full fat canned coconut milk, instead of the cartons of coconut milk in the dairy aisle. 

Cartons of coconut milk are often much higher in water content, meaning less coconut flavor for our soup.

How To Make Vegan Coconut Lemongrass Soup

The best part of making this vegan thai coconut soup, is that it really only takes 30 minutes to develop a huge, satisfying flavor. You’ll only need one pot to cook the whole delicious dish. 

Start by placing the pot over medium heat with the vegetable stock. Once it has come to a boil, reduce the heat to low to maintain a simmer, then add the coconut milk. 

To that you’ll add 10 to 12 thin slices of galangal, the kaffir lime leaves, and the stalk of lemongrass. For the kaffir leaves, be sure to tear them to release their oils into the soup. The lemongrass flavor will infuse best if you first mash the stalk with a meat tenderizer or the back of a heavy knife, then chop it into large pieces before adding it in. 

Let all of that simmer together for about 8 minutes. Meanwhile, smash your chilies and slice your tofu and mushrooms. Then add all of it into the pan with the soy sauce, sugar, and salt. Depending on how salty your vegetable broth was, you may need less or more salt, so add it slowly and taste as you go.

Simmer your authentic Tom Kha soup for another 5 to 6 minutes, just until the mushrooms are tender and cooked. Then take the pan off of the heat for the finishing touches. 

Add just 1 tablespoon of lime juice, then taste it. Add more if you want to, and then garnish with a sprinkling of fresh spring onions. If you’re up for it, fresh lime wedges and cashews are excellent toppings as well

How Long Does Soup With Coconut Milk Last?

n addition to making our coconut lemongrass soup vegan and delicious, soups made with coconut milk last a lot longer than dairy based soups. 

A can of open coconut milk, and the soups made with it, are good to store and use for up to a whole week. Just reheat and add fresh garnish whenever you’re up for a bowl.

Final Thoughts

When you’re looking for a quick meal for date night, or when you’re just craving some spicy Thai flavors, this vegan thai coconut soup is absolutely perfect. 

Between chilies, galangal, lime, and lemongrass, there are a lot of delicious bold flavors that make every bite exciting. Plus, since we made our authentic Tom Kha with tofu, it’s also a protein-rich meal that can serve as dinner or a fantastic leftover lunch. Have fun cooking, and please let me know what you think by sharing a comment below.

Vegan Thai Coconut Soup

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A flavorful and authentic version of Tom Kha made vegan with the use of tofu. You can easily double or triple this recipe to have leftovers or serve a family.

Print

Ingredients

• 1 can (14 oz) coconut milk
• 1 ½ cups vegetable stock
• ½ package firm tofu
• 1 cup Oyster mushrooms
• 1 stalk Lemongrass
• 10-12 thin slices galangal or ginger
• 5 Kaffir lime leaves
• 1 tsp Palm sugar or light brown sugar
• 2 tbsp light soy sauce
• 2-3 tbsp lime juice
• 2-3 fresh red chilies, smashed
• ½ - 1 tsp salt (depending on how salty the vegetable stock is)
• 1-2 stalks spring onion
• top with fresh lime slices or whole cashews (optional)

Instructions

1. Take the vegetable stock in a large pan and place it over medium heat. 
2. Once the stock comes to a gentle boil, reduce the heat to low.
3. Add the coconut milk.
4. Slice the galangal thinly, tear the kaffir lime leaves, lightly mash the lemongrass stalk and chop it into big pieces. Add all these to the pan.
5. Let this simmer for about 6-8 mins.
6. Now add in the smashed chilies, sliced tofu, sliced mushrooms, soy sauce, sugar, and salt to the pan.
7. Let it simmer for a further 5-6 minutes or until the mushrooms are cooked.
8. Now take the pan off the heat and add in the lime juice 1 tbsp at a time, give it a taste and add more if you need.
9. Serve this soup hot topped with chopped spring onions.  You can also add whole cashews and lime slices.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 538Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 2301mgCarbohydrates: 94gFiber: 11gSugar: 16gProtein: 27g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Easy Vegan Thai Coconut Soup [Authentic Tom Kha With Tofu] appeared first on Plant Prosperous.