A delicious and healthier twist on an old favorite – this chocolate banana bread is gluten free and refined sugar free! A homemade dessert that everyone loves.

chocolate banana bread

vegan banana bread recipe

classic vegan and gluten free banana bread recipe

Banana bread is one of our favorite things to bake at our house. It’s simple to make, most people love it, and it’s easy to make it gluten free or vegan. If we’re travelling, I’ll often bake banana muffins or banana bread to take along with us – it makes a great breakfast or snack for the road!


This is a fun variation on the normal recipe, because it combines two delicious flavors – bananas and chocolate. You maybe surprised at how easy this chocolate banana bread is to make. Yes, even if you have multiple food allergies, you can still enjoy fresh baked banana bread that holds together well, looks good, and most importantly, tastes good.

One of the secrets to this gluten free chocolate banana bread is to use very ripe bananas – I’m talking over ripe bananas that have been stashed in the freezer and are now extra sweet. They’ll give this bread great flavor and keep it tender and moist. <– Not a fan of that word, but it’s true.

Another thing that helps this loaf turn out well is using a glass loaf pan lined with parchment paper. You won’t have trouble with this bread sticking if you use parchment paper. This type of loaf pan works really well (affiliate link).

Variations on this chocolate banana bread:

  • you can make muffins if you prefer, just shorten the baking time – 16-20 minutes should do it
  • you can add chocolate chips or chocolate chunks if you want a little more sweetness
  • you can add coconut flakes or seeds or nuts to the batter if you wish – be creative!

vegan gluten free chocolate banana bread

The other great thing about this recipe is that it’s a little bit healthier than your normal banana bread…it’s refined sugar free!

Of course, if you don’t love coconut sugar, you can go ahead and use regular sugar or a blend of regular sugar and brown sugar. You could also add chocolate chips if you wish. If you aren’t gluten free, this recipe should work just fine with regular flour or spelt flour. This recipe will not work with coconut flour.

chocolate banana bread batter

Just mix this batter in a bowl with a spoon – no electric mixer required!

chocolate banana bread in pan

Spoon the chocolate batter into your prepared loaf pan, and bake. Less than an hour later, you’ll have a delicious loaf of chocolate banana bread!

This gluten free chocolate banana bread is great for breakfast, a snack, or a healthier dessert. If for some reason you have a lot of leftovers, I think that it would freeze very well.

gluten free dairy free chocolate banana bread recipe

 Disclosure: This post contains affiliate links.

This chocolate banana bread is a healthier treat - it's refined sugar free!

4.85 from 44 votes


Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free).

An easy recipe for chocolate banana bread that’s gluten free, vegan, and refined sugar free.
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
AuthorKelly Roenicke



  1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides.
  2. Place the dry ingredients in a bowl and whisk together.
  3. Place the bananas in a separate bowl and mash with a fork. Add the melted coconut oil, vanilla extract, apple cider vinegar, and water. Stir well.
  4. Pour the wet ingredients over the dry ingredients and stir until combined.
  5. Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.

Recipe Notes

*King Arthur Multi Purpose Flour works well, as do blends by Bob’s Red Mill or NOW Foods.

Nutrition Facts
Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free).
Amount Per Serving
Calories 246Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 8g40%
Sodium 323mg13%
Potassium 212mg6%
Total Carbohydrates 41g14%
Dietary Fiber 4g16%
Sugars 17g
Protein 3g6%
Vitamin A0.4%
Vitamin C3.1%
* Percent Daily Values are based on a 2000 calorie diet.

There, now you’ve got an easy recipe for the next time you’re overrun with brown bananas. Or am I the only one that has that problem?


Article source: http://theprettybee.com/2016/04/chocolate-banana-bread-gluten-free-vegan-refined-sugar-free.html

Wood platter with rice topped with vegan Grilled Jamaican Jerk Eggplant

If you like spicy, saucy food, this dish is for you. And seeing as we will enter barbecuing season (at least in the Pacific Northwest!), it’s the ideal time for another a. grillable plant-based recipe. .

The inspiration for this recipe originated from Jamaican jerk chicken. It’s been so long since I have actually had that meal, but I’ve always been drawn to smoky, spicy, earthy foods. Jerk spices fits all of those classifications.

This dish requires.30 minutes from start to complete., and ideally you have all the components you need in your pantry today! If you’re missing a couple of spices, don’t sweat it. You’re good if you’re checking most the boxes!

Thinly sliced eggplant slathered with gluten-free homemade Jamaican Jerk dressing

Eggplant is sliced into thick steaks and generously brushed with your jerk marinade, which is comprised of tamari, coconut sugar, fresh ginger, garlic, lime juice, chilies, onion, and a variety of spices like cinnamon, coriander, and cayenne.

The outcome is a sauce with BIG taste that soaks right into the eggplant prior to they’re grilled to perfection. Mmmm.

For serving, I opted for rice (you could also utilize. cauliflower rice. !). And I even worked up an unscripted dipping sauce for serving, which is entirely optional however includes another wave of taste I adore to this dish.

This would make the ideal plant-based dish for grilling this spring and summer. If you do not have a grill, don’t worry! I relied on my. grill pan which worked simply as well without all of the hassle of shooting up the grill.

This is a stunning side dish or appetiser, and it would pair specifically well with my. Velvety Kale Salad with Shallot & & Chickpeas . Garlicky Kale Salad with Crispy Chickpeas. Easy Vegan Potato Salad. Penne Pasta Salad. 1-Pot Chickpea Shakshuka. Grilled Corn & & Zucchini Salad with Sun-Dried Tomato Vinaigrette or. Finest Vegan Gluten Free Cornbread.

A wood platter with Grilled Vegan Jamaican Jerk Eggplant over rice with lime wedges

Preparation Time.20.minutes.
Cook Time.10.minutes.
Total Time.30.minutes.
Servings:.8.( steaks).
Category:. Side
Food:. Gluten-Free, Vegan
Freezer Friendly. No
Does it keep? 2-3 Days


United States Customary. -. Metric.


  • 1.tsp.ground cinnamon.
  • 1.Tbsp.ground coriander.
  • 1/4.tsp.all spice.
  • 1/4.tsp.cayenne pepper.
  • 1/2.tsp.each sea salt and black pepper.
  • 2.Tablespoon.fresh thyme.
  • 4.cloves.garlic, minced.( ~ 2 Tbsp minced garlic per 4 cloves).
  • 1.Tbsp.fresh grated ginger.
  • 3.Tbsp.lime juice.
  • 1/4.cup.tamari or coconut aminos.( or soy sauce if not GF).
  • 2-3.Tablespoon.coconut sugar or maple syrup.( plus more to taste).
  • 2.Tablespoon. melted coconut oil. ( or grape seed or avocado oil// plus more for grilling).
  • 3.stalks.green onions or scallions.( very finely sliced).
  • 1.medium.serrano or habanero pepper.( very finely sliced// seeds eliminated).
  • 1.big.eggplants.( or sub 2 small per 1 large).


  • 1/4.cup.vegan BBQ sauce.( I like. Annie’s. ).
  • 1.Tbsp.lime juice.
  • 1.Tbsp.grape seed or olive oil.
  • 1.Tbsp.coconut sugar or maple syrup.
  • 1.tsp.fresh grated ginger.
  • 1.pinch.each sea salt and black pepper.
  • 1.stalk.green onion.( very finely sliced).
  • 1.pinch.cayenne pepper.( optional).


  1. In a small mixing bowl, mix together cinnamon, coriander, all spice, cayenne, salt, pepper, thyme, garlic, ginger, lime juice, tamari, coconut sugar, coconut oil, green onions or scallions, and serrano/ habanero pepper.
  2. Taste and change flavor as needed, adding more tamari for saltiness, lime juice for acidity, fresh herbs for earthy taste, coconut sugar for sweetness, pepper for heat, or garlic for bite/ zing.
  3. Slice eggplant vertically (lengthwise) into 1/2-inch-thick steaks and kindly brush both sides with the marinade.
  4. Warm up a grill or. grill pan. to medium-high heat and lightly oil/ grease to dissuade the eggplant from sticking. As soon as hot, add eggplant and grill on both sides until golden brown and grill marks are present – about 3-5 minutes each side.
  5. In the meantime, prepare sauce (optional!) by adding BARBEQUE sauce, lime juice, oil, coconut sugar/ maple syrup, ginger, salt, pepper, onion, and cayenne pepper to a little and blending to integrate. Taste and change taste as required, adding more lime for acidity, coconut sugar for sweetness, cayenne for heat, or salt for saltiness.
  6. Serve grilled eggplant as is or over rice, over. cauliflower rice or with sauce (optional), and garnish with fresh herbs, such as parsley or green onion. Best when fresh! Leftovers won’t be as excellent as fresh, however they will keep in the refrigerator up to 2-3 days.


* Dish loosely adjusted from the. New York City Times. .
* Nutrition info is a rough quote computed without sauce.

Nutrition Per Serving (1 of 8 steaks).

  • Calories:.73.
  • Fat:.3.9 g.
  • Hydrogenated fat:.3.2 g.
  • Sodium:.660mg.
  • Carbohydrates:.9.4 g.
  • Fiber:.3g.
  • Sugar:.5.5 g.
  • Protein:.1.9 g.

Article source: https://minimalistbaker.com/jamaican-jerk-grilled-eggplant-30-minutes/

Big plate of Sun-Dried Tomato and Basil Pinwheels for a crowd-pleasing summer appetizer
This dish was initially going to be vegan calzones. However, buddies, it’s too dang hot to turn on the oven right now.

Simple, heat-free summer appetizers it is!

Vegan parmesan cheese, frozen spinach, sun-dried tomatoes, basil, tortillas, garlic, and vegan cream cheese for making a vegan appetizer

This dish is easy, needing just 8 components and 15 minutes to prepare! Just stir filling ingredients, spread into a roll, tortilla and slice!

And the flavors? Oh, they’re implied for each other.

Sun-dried tomatoes set with fresh basil, while fresh garlic and vegan parmesan cheese pack a severe punch to the vegan cream cheese base. A little spinach magnifies the green hue while increasing the dietary content. Ooh, dreamy.

Spreading ingredients onto a tortilla for a vegan appetizer of Sun-Dried Tomato Basil Pinwheels

Preparation Time15minutes
Overall Time15minutes
Servings:20( pinwheels).
Category:. Appetizer
Cuisine:. Vegan

Active ingredients.

United States Customary. -. Metric.
  • 8.ounces.vegan cream cheese.( I love Trader Joe’s brand).
  • 1/2.cup lightly loaded.sun-dried tomatoes.( dry, not in oil// sliced// plus more for topping).
  • 1/4.cup lightly loaded.frozen spinach.( defrosted and squeezed dry *// optional).
  • 2.large cloves.garlic, minced.( 2 cloves yield ~ 2 Tbsp or 12 g).
  • 1/4.cup.vegan parmesan cheese. ( plus more for serving).
  • 1.pinch.each sea salt and black pepper.
  • 2.large.flour tortillas.( ensure vegan friendliness on bundle).
  • 24.fresh.basil leaves.( divided).


  1. Add vegan cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan pepper, cheese, and salt to a blending bowl and mix thoroughly to integrate.
  2. Divide filling between two flour tortillas and spread out into an even layer all the way to the edge. Top each with half of the fresh basil leaves (leaving one edge bare so the tortilla can stay with itself). Press basil down slightly to adhere.

  3. Firmly roll up tortillas from one end to another, beginning with completion with basil all the method to the edge, pursuing completion that’s somewhat bare.
  4. Once rolled up, capture carefully to compact everything and lay seam-side down for slicing.
  5. Utilize a serrated knife to gently cut tortillas into 1/2-inch pieces. Between the two tortillas, you should have a total of 20-22 pinwheels (quantity as original dish is written// adjust if modifying batch size).

  6. Organize on a serving plate and serve immediately, or chill for up to 24 hours, covered in the refrigerator. Leftovers keep well in the fridge, covered, for 2-3 days, however best when fresh.


* To prepare frozen spinach, thaw entirely and transfer to a tidy, thin towel. Hold over the sink and squeeze firmly to drain out all water. Usage as advised.
* Influenced by, loosely adjusted from. Spoon, Fork, Bacon. .
* Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 20 pinwheels).

  • Calories:.48.
  • Fat:.4g.
  • Saturated fat:.1.8 g.
  • Sodium:.61mg.
  • Carbohydrates:.2.3 g.
  • Protein:.1g.

Article source: https://minimalistbaker.com/sun-dried-tomato-and-basil-pinwheels/#more-14914

This gluten complimentary potsticker recipe shows you exactly how to make your own completely crispy, full-flavored potstickers in the house! All you need is need a few basic ingredients and also a little bit of persistence..

Gluten Free Potstickers – The Fitchen

I am so fired up to share this dish with you men. It’s been in the help a long period of time now however I intended to see to it was.Just.before launching it right into the great big interweb. Finally right here, in all of their cute, veggie-filled glory, are these ideal gluten-free potstickers.

The wrappers only require 3 basic active ingredients and also the things we’re going to things ’em with is the bomb. It’s a mix of 6 veggies in an unique sauce that accomplishes zesty, tasty, and spicy magic.

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Simply look at that golden brown, lightly fried crispiness. Yes, please. I’ll have 10 more potstickers, thank you.

Complete disclosure here– this is not the most convenient recipe I’ve ever shared as well as it’s not mosting likely to be the simplest one you’ll ever before make. From beginning to finish, it includes about 2 hours of \”job.\” Sort of like homemade pizza or sugar cookies, this is an enjoyable dish that lets you obtain your hands unclean as well as obtains less complicated the more times you make it. I have confidence in you. You can manage this recipe!

You WILL require a couple of specific items to create these potstickers. Hello there, Amazon! I extremely suggest.this brand of gluten-free flour.for this recipe– it works far better than any kind of various other brand name we checked. As well as a sturdy frying pan– I like.my Lodge cast iron.for the work.

BUT– If you’re short promptly or simply feeling careless, I will not evaluate you for utilizing store-bought wrappers as well as packing it with this dental filling.

Scroll past the dish for some handy procedure photos as well as do not hesitate to comment with any questions!


Utilizing simply a couple of easy ingredients, you can make your own crispy, mouthwatering, and gluten free potstickers in your home!

  • Writer:.Jordan Cord.
  • Preparation Time:.1 hour 30 mins.
  • Cook Time:.30 mins.
  • Total Time:.2 hours.
  • Yield:.36.
  • Category:.Key.

Active ingredients.


  • 10 oz. all objective gluten complimentary flour.
  • 5-6 oz. steamed water.
  • 1 teaspoon salt.

Filling up.

  • 2 mugs of cabbage, shredded.
  • 1 portobello cap, cut finely.
  • 1 cup green onion, chopped carefully.
  • 1 mug carrot, cut carefully.
  • 2 cloves of garlic, diced.
  • 1 thumb of ginger, minced.
  • 2 Tablespoons sesame oil.
  • 1/4 cup soy sauce or tamari.
  • 1/2 tsp white pepper.

Dipping Sauce.

  • 1/4 cup sesame oil.
  • 2 Tablespoons soy sauce or tamari.
  • 1 Tbsp rice vinegar.
  • 2 Tablespoons honey.
  • concerning 1 Tablespoon of lime juice.
  • 1 Tbsp red chili flakes.
  • 2 cloves of garlic, minced.



  1. Bring 5-6 ounces of water to a boil. In a medium bowl, whisk with each other flour and salt. Make a hollow in the facility of the blend.
  2. As soon as water is boiling, gradually put it into the well that you developed in the flour dish. Continue adding water and also mixing till the dough starts clumping together.
  3. Begin massaging the dough till it turns into one solid sphere– it needs to be solid yet not crumbly or sticky.
  4. Knead on your counter for 2 minutes. Shape the dough back right into a ball as well as wrap it securely in plastic.
  5. Reserve to relax for thirty minutes to 1 hr.


  1. Prepare all veggies and also seasonings as instructed above and also combine in a big dish.
  2. In a little dish, blend together sesame oil, soy sauce, and also white pepper.
  3. Put right into the bowl with the veggies and also blend till well-coated. Reserve.


  1. Include every one of the active ingredients to a bowl as well as whisk with each other.

Creating & & Stuffing Covers.

  1. Lightly flour your rolling surface area, hands, as well as rolling pin.
  2. To make rolling more convenient, divide the dough into 4 smaller sized sections.
  3. Roll dough till it is as slim as feasible without tearing or making openings. You’re going for paper slim!
  4. Utilize your cookie cutter to begin removing the wrappers. Set each one apart for loading later.
  5. Fill up a small dish with water when you’ve produced all the wrappers.
  6. Spoon 1 teaspoon of filling up into the center of the wrapper, dip your fingers into the water and damp the side of the wrapper outermost from you. Fold up the completely dry side over as well as carefully seal the edges with each other, making sure to push every one of the air out around the filling. Meticulously produce pleats with your fingers if desired.
  7. Establish completed potstickers aside on a tray till you prepare to fry.

Food preparation.

  1. Heat 1/4 cup of oil (olive or sesame) in a huge skillet to medium warm.
  2. Meticulously location potstickers right into the warmed skillet as well as saut\u00e9 for 5 minutes. Add 1/4 cup of water and cover to begin steaming.
  3. Steam for 10-12 mins, inspecting occasionally as well as moving the potstickers around in the frying pan to stop burning.
  4. Serve with sauce and also dip away!


You’ll require a huge round cookie cutter or sharp form to develop the wrappers.
The dipping sauce is NOT vegan. You can utilize maple syrup instead of honey, or make use of a various dip completely.
Just fill a plate with the potstickers and freeze. To prepare them: steam 6 mugs of water and carefully area frozen potstickers into the pot.
PS– This is just how they look after steaming.


  • Offering Size:.3.
  • Calories:.164.
  • Sugar:.5 g.
  • Sodium:.583 mg.
  • Fat:.7 g.
  • Hydrogenated fat:.1 g.
  • Unsaturated Fat:.6 g.
  • Trans Fat:.0 g.
  • Carbohydrates:.19 g.
  • Fiber:.1 g.
  • Protein:.3 g.

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Article source: http://thefitchen.com/2015/07/14/gluten-free-potstickers/

Platter of Easy Pad Thai Spring Rolls with crispy tofu

Pad Thai to-go, anybody? I believed you ‘d get on board …

Cast-iron skillet filled with Flavorful Vegan Pad Thai noodles for adding to spring rolls

Pad Thai has been among our preferred meals for years, and one that I make often when we’re food craving a passionate, plant-based dish. (Discover my common recipe in our31 Dishes eCookbook.).

As a lot as I love it, Pad Thai can be a little bit complex and time consuming, which is why I’ve been reluctant putting it on the blog. By changing it right into a spring roll as well as getting rid of any type of unneeded ingredients, I have actually pared this down right into a portable, easy, totally tasty dish.

This recipe is simple, needing just.10 components.and also roughly.1 hour.to make! It’s likewise very hearty and also will certainly please the hungriest of visitors. Bonus offer? It’s.flexible..

If you aren’t right into tofu, sub your favorite protein. If you don’t like spicy, leave out the chili garlic sauce.3.) sauce alternatives.

In other words, I have actually obtained you covered.

Strips of Crispy Thai Stir Fried Tofu for adding to homemade vegan spring rolls

The star of the rolls, in my opinion, is the.crispy baked tofu.that saut\u00e9s up wonderfully in a little bit of my 5-ingredient Pad Thai sauce. Yet coming in a close secondly is the rice noodles saut\u00e9ed to sticky, spicy-sweet excellence prior to being stuffed right into springtime roll wrappers.

These rolls actually are scrumptious by themselves. When offered with a little additional chili garlic sauce, Sriracha, or peanut sauce, it’s raised to a brand-new level of awesome.

Filling ingredients on a rice paper wrapper ready to be wrapped into a vegan Pad Thai Spring Roll

I hope you guys ENJOY these rolls! They’re:.

Super savory.
Discreetly spiced.
Completely pleasant.
Packed with fresh natural herbs + carrots.
& & Downright tasty.

I think these would certainly make the ideal dish for when you want something significant yet healthy. And if you can not consume them all, leftovers keep well for a couple of days making them a suitable outing, take-along lunch, or journey food.

If you provide these a try, let us recognize! Leave a remark, rate it, and also take a picture and also tag it.#minimalistbaker.on Instagram so we can see! We like seeing our recipes come to life in your kitchen areas. Cheers, friends!

Dipping a homemade Vegan Pad Thai Spring Roll into peanut sauce


Amazing 10-ingredient pad Thai spring rolls with spicy-sweet noodles, crispy baked tofu, and fresh carrots and herbs! A healthier vegan, gluten free entree.
Writer:.Minimalist Baker.
Preparation Time.15.minutes.
Cook Time.40.minutes.
Complete Time.55.mins.
Servings:.8.( rolls).
Entree, Snack
Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly.
Does it maintain?
2-3 Days



  • 14.ounces.extra-firm tofu.
  • 8.ounces.white or brown rice noodles.
  • 8-10.white.or wild rice spring roll papers.( I like Banh Trang brand).
  • 2.cups.thinly sliced carrots.
  • 1.big.handful fresh cilantro.


  • 3.Tablespoon.tamarind concentrate (I like.this brand name.).
  • 3.Tbsp.tamari or soy sauce.( plus a lot more for tofu).
  • 3-4.Tbsp.coconut sugar or syrup.( or sub brown sugar or honey otherwise vegan).
  • 1/2.medium.lime.( juiced// 1/2 lime yields ~ 1 Tbsp or 15 ml).
  • 1-2.tsp.chili garlic sauce.( I enjoy.this brand.// plus even more for tofu).

FOR OFFERING.optional.


  1. Preheat oven to 400 degrees F (204 C) as well as line a baking sheet with parchment paper.
  2. Cover tofu in a clean towel. Set something hefty on the top – such as a cast iron frying pan – to extract liquid for 15 minutes. Then cut right into 1/2-inch vast rectangular strips.
  3. Organize tofu on the cooking sheet, providing each piece some area so it can tighten. Bake for 28-30 mins to firm as well as dry the tofu. For softer tofu, cook for 20 minutes. For firmer, cook for 30-35 mins. Allot.
  4. In the meantime, prep carrots, cilantro, and also prepare rice noodles according to package instructions, then drainpipe as well as alloted.
  5. To make the sauce, add tamarind, tamari, coconut chili, lime and sugar garlic sauce to a little pan and also give a simmer over medium warm. Once it begins gurgling, lower warmth to reduced and also cook for 3-4 minutes, mixing regularly.
  6. Taste and also readjust flavorings as needed, adding even more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar or maple syrup for sweet taste, or lime for level of acidity. You want it quite savory with a balance of salty, sour and also wonderful, so don’t be shy! Eliminate from warmth and also set apart.
  7. When hot, include baked tofu and also 1 tsp each chili garlic sauce as well as tamari or soy sauce, plus 1 Tablespoon of the Pad Thai sauce (amounts as original dish is written// change if modifying set dimension). Saut\u00e9, stirring frequently, for 1-2 mins.

  8. Add cooked noodles to the still-hot frying pan over tool warm and also add staying Pad Thai sauce. Usage tongs to disperse sauce and also toss noodles. Prepare for 1-2 minutes, then remove from warmth and also established aside.
  9. Set up a station for preparing the springtime rolls with a shallow dish or plate (for dunking the rice paper), bring a pot or pot of water to a boil (to cook the rice paper with), and a tidy work surface (such as a large cutting board).
  10. Collect all ingredients as well as add warm water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper each time as well as cook/soften for 45 seconds to 1 minute. When you touch it as well as it swirls around in the water, you’ll know it’s all set.
  11. Raise and also let excess water trickle off, after that transfer to your tidy work surface. Leading with pad thai noodles, tofu, carrots and cilantro, after that surrender once, tuck in sides, as well as proceed rolling all the method up. Place seam-side down on an offering plate or baking sheet and also cover with a wet, space temperature towel to keep fresh.
  12. Proceed until all spring rolls are prepared – concerning 8 (as original recipe is created// adjust if modifying batch dimension).

  13. Function as is with a bit more chili garlic sauce or Sriracha! An additional terrific addition is almond, peanut, or cashew butter sauce (see links to variations/recipes over).
  14. Finest when fresh, though leftovers keep covered in the fridge for 2-3 days.


* Nutrition details is a rough price quote calculated without dipping sauce.

Nourishment Per Offering (1 of 8 rolls).

  • Calories:.204.
  • Fat:.2.9 g.
  • Sodium:.391mg.
  • Carbohydrates:.30g.
  • Fiber:.2g.
  • Sugar:.8.8 g.
  • Healthy protein:.6.6 g.

Article source: http://minimalistbaker.com/pad-thai-spring-rolls/?utm_content=buffere5fde&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Vegan Garlic Alfredo with Peas & Asparagus - ilovevegan.com

Sauce is ridiculously delicious – it’s flavourful, light and velvety. It’s made from tender boiled cauliflower, plenty of sautéed garlic, nutritional yeast, vegetable broth, Silk Unsweetened Original Almondmilk, salt and pepper. Pretty simple!

Almond milk is my top choice for creamy sauces and soups because it has a wonderfully light and neutral flavour. It blends well into a variety of dishes. This might sound weird but I find that its aroma is less likely to be mistaken for sweetness in savoury soups/sauces, which is an issue I sometimes have with unsweetened soy milk. Anyone else run into this with some non-dairy milks?

Almond milk + blended cauliflower creates such a luxuriously creamy and savoury sauce, it’s kinda hard to believe that there’s any veggies in there at all! Cauliflower-based sauces have even more to offer than their ability to conceal a few servings of veggies. Blending cauliflower into cream sauces adds flavour depth and a full creamy texture without the need for any additional thickeners (making this sauce roux free and gluten free!) Considering the other popular options for vegan cream sauces, cauliflower is a great choice. The finished sauce is creamy, light and very similar in texture (and colour) to a typical cream based sauce. The texture is velvety and a touch lighter than roux-based sauces and considerably cheaper (and lighter in calories) than cashew-based sauces.

Another great dish to customize to suit your preferences! Swap out the fettuccine noodles that I used for linguine, whole wheat, or gluten-free pasta. Switch up the veggies for broccoli, mushrooms, or spinach. Get a little crazy and add a tablespoon of capers. I’d love to hear your favourite combinations! Enjoy!

Vegan Garlic Alfredo with Peas & Asparagus - ilovevegan.com

Vegan Garlic Alfredo with Peas & Asparagus - ilovevegan.comVegan Garlic Alfredo with Peas & Asparagus - ilovevegan.com


Vegan Garlic Alfredo Sauce

Vegan Garlic Alfredo with Asparagus & Peas

  • 1 box fettuccine noodles
  • 1 tbsp olive oil
  • 1 cup asparagus, cut into 1/2″ long pieces
  • 1 clove garlic, minced
  • 1 cup frozen peas, prepared


Vegan Garlic Alfredo Sauce

  1. Bring a large pot of salted water to a boil. Add cauliflower florets and boil until fork tender, approx. 8-12 minutes. After draining cauliflower, immediately bring another pot of fresh salted water to a boil to cook the pasta.
  2. In a skillet, heat olive oil over medium heat and add minced garlic. Cook until translucent and set aside.
  3. Combine boiled cauliflower, sautéed garlic and olive oil, 1/2 of the vegetable broth, Silk Unsweetened Original Almondmilk, nutritional yeast, salt and pepper. Blend on high until smooth and creamy. Adjust the consistency with the remaining vegetable broth (typically you should end up using all of the broth, but only add a little at a time and adjust in increments.) Set aside.

Vegan Garlic Alfredo with Asparagus & Peas

  1. Cook pasta according to package instructions. Do not rinse, immediately coat with sauce after cooking.
  2. In a skillet, heat 1 tbsp olive oil over medium-high. Add asparagus and garlic and cook until asparagus is tender. Add peas and season with salt and pepper. Combine cooked fettuccine noodles, vegetables, and sauce in a skillet. Top with fresh herbs and cracked pepper.


When blending the sauce, make sure to start with only half of the vegetable broth and add more in increments. It’s easy to adjust a sauce that’s too thick but much more difficult to correct a sauce that’s too thin.This dish reheats easily, just pop it in the microwave or heat it over medium on your stovetop.

Article source: http://www.ilovevegan.com/vegan-garlic-alfredo-with-asparagus-peas/

Balsamic Garlic Grilled Portobello Mushrooms

Ahhh it’s Monday once again! This Monday is not simply my typical Monday! I’m finally getting on the band wagon and trying this Whole 30 difficulty. If you haven’t become aware of the Whole 30

difficulty it’s essentially tidy eating for 30 days, so my friends that suggests no sugar, dairy, grains, legumes, alcohol. They aren’t messing around!

Developed by Dallas and Melissa Hartwig (of Whole9) in April 2009, the Whole30 \u00ae is initial dietary program developed to alter your life in 1 month. Think about it as a short-term nutritional reset, developed to assist you put an end to unhealthy cravings and practices, bring back a healthy metabolic process, heal your digestive tract, and stabilize your immune system.

What am I most horrified about you ask? Of all the things with this lifestyle modification for the next 30 days the important things I believe I will miss most is my diary complimentary coffee creamer unfortunate, but true! Anyhow in an effort to mix things up right out of eviction I made these Balsamic Garlic Grilled Portobello Mushrooms. They are excellent as a side or as the main dish with some other veggies.


4 Large Portobello Mushrooms

1/4 cup Balsamic Vinegar

1/4 Cup Olive Oil

4 Cloves Garlic, minced

1/2 Teaspoon Fresh Ground Pepper

1/4 Teaspoon Salt

In a large plastic Ziplock bag integrate the balsamic vinegar, olive oil, minced garlic, black pepper and salt.

Grilled Portobello Mushrooms

Then using a spoon lets prep the mushrooms. I always remove the gills from the mushrooms, however its a choice truly. Using the spoon gently scoop out the gills and discard them; wash the mushroom then place in the marinade.

Allow the mushrooms to marinate for 30 min or over night depending upon just how much time you have. I’m everything about doing things the night before so my week nights are trouble free.

 Balsamic Garlic Grilled Portobello Mushrooms 2

Preheat the BBQ or a grill pan over medium high heat; eliminate the mushrooms from the marinade and position them on the grill. Grill for until they are soft and tender roughly 5 minuets on each side. I prefer mine a bit charred on the edges, so I leave them a bit longer.

Prepping my lunch for tomorrow too! Chicken and Asparagus.

Grilled Portobello Mushrooms 2

Entire 30.

35 mins.

10 mins.

45 minutes.Serves:.

  • 4 Big Portobello Mushrooms.
  • 1/4 cup Balsamic Vinegar.
  • 1/4 Cup Olive Oil.
  • 4 Cloves Garlic, minced.
  • 1/2 Teaspoon Fresh Ground Pepper.
  1. 1/4 Teaspoon Salt.
  2. In a big plastic Ziplock bag integrate the balsamic vinegar, olive oil, minced garlic, black pepper and salt.
  3. Utilizing a spoon lets prep the mushrooms. I constantly remove the gills from the mushrooms, however its a preference actually. Using the spoon carefully scoop out the gills and discard them; rinse the mushroom then location in the marinade.
  4. Allow the mushrooms to marinate for 30 min or over night depending on how much time you have. I’m everything about doing things the night before so my week nights are trouble totally free.

Preheat the BARBEQUE or a grill pan over medium high heat; get rid of the mushrooms from the marinade and position them on the grill. These Balsamic Garlic Grilled Portobello Mushrooms advise me of a fantastic steak!

Article source: http://sassysouthernyankee.com/2015/05/easy-balsamic-garlic-grilled-portobello-mushrooms/

Coffee and Coconut Milk Popsicles - Vegan, Gluten Free, Refined Sugar Free

Our climate projection beginning this weekend break into next week is looking a little bit … subtropical. I can feel my brow starting to sweat simply assuming about it.

Vegan Coffee and Coconut Milk Popsicles

My prepare for enduring our first big warm front of the summer? Stacks on stacks on stacks of these creamy, icy, great coffee coconut milk popsicles. They’re so great, like a frappuccino on a stick. Simply 3 cornerstones and a blender required, so you will not even damage a sweat getting your fridge freezer equipped with icy coffee benefits.

Vegan Coffee and Coconut Milk Popsicles

For the coffee, I utilized instant coffee. By making use of granules rather of cooled down brewed coffee, you decrease the quantity of water as well as a result up the quantity of creaminess.Dandy Blend. I included some optional add-ins, like vanilla remove and also cacao nibs, but really these are so satisfying even without them. I additionally left some suggestions for further minimizing any kind of ice crystals for the smoothest, creamiest outcomes, yet truthfully, a little icyness on a warm day isn’t always a poor thing.

Vegan Coffee and Coconut Milk Popsicles

Do not hesitate to appreciate them in all their marvelous simplicity, or obtain imaginative and also embellish with a little dissolved dark delicious chocolate, cacao nibs, and toasted coconut flakes. Either means you can’t go incorrect.

Here’s to remaining amazing, close friends!

Vegan Coffee and also Coconut Milk Popsicles– Vegan, Paleo, Refined Sugar Free, Gluten Free

makes regarding 6 popsicles


  • 1 can full fat coconut milk (I likeThai Kitchen)
  • 6 big, soft matched medjool dates (if they are completely dry or tough, soak for 5 minutes in hot water and also drain).
  • 1 tsp instant coffee, coffee powder (or even more for a more powerful coffee taste), or 1 tablespoon non-coffee.Dandy Blend.
  • 1/2 tablespoon vanilla extract (optional).
  • pinch of salt (optional).

* To lower ice crystals when frozen, attempt also including 1 tbsp vodka, or you can try 1/4 tsp xanthan periodontal or cream of tar (or sunflower lecithin but you would need to have fun with the amount, as I haven’t tried this technique myself) *.

Optional add-ins or toppings after cold: cacao nibs, coconut flakes, melted dark delicious chocolate.


Mix everything together in your blender or food processor until smooth, after that touch the blender or food processor on the counter to minimize the amount of huge bubbles. You can even let it set in the refrigerator for a hr or 2, as is in some cases done when making ice cream, however I normally just obtain to putting as well as cold as soon as possible. Preference and add even more instant coffee granules for a stronger coffee taste or one more day or more for sweeter stands out. Put the combination in your popsicle molds or little paper mugs. Include in some cacao nibs, if wanted. Freeze for about thirty minutes and also after that add the popsicle sticks. Freeze until company. Run popsicle mold and mildews or mugs under warm water to launch them. Drizzle with melted chocolate and spray with coconut, if you intend to get fancy-shmancy.

Vegan Coffee Coconut Milk Popsicles


Article source: https://feedingyourbeauty.com/2017/06/07/coffee-and-coconut-milk-popsicles/

These enchiladas are loaded with intricate flavors, lots of nutrition and antioxidants from the black beans, tomatoes, and garlic, et al. It’s a remarkable meal for Meatless Monday.

Black Bean Vegan EnchiladasNothing can be far better than appreciating these cozy cheesy black bean vegan enchiladas on a snowy day. My child, Leo, has the very best view out of our kitchen area window. He was consuming the enchilada, delighting in the peaceful and gorgeous snows, and also gladly kicking his little legs all at the very same time.

The very first time I had enchiladas was in an authentic Mexican dining establishment. I remember it was suddenly tasty, tacky as well as rich. I was full after eating just 1/3 of that serving. I still assume corn tortillas coated with dairy cheese as well as packed with beef are too heavy to absorb. These enchiladas filled up with black beans as well as vegan cheese are best.

Black bean Enchiladas-cheese

In this recipe I made use of the Mexican style GoVeggie cheese (I am not affiliated with this brand.). I such as how well it thaws in the stove unlike some various other brand names I utilized before. Most notably, most of us like the preference.

I changed beef with black beans, tinned marinaded Jalapenos pepper with a fresh one, milk cheese with vegan cheese, as well as tomato sauce with homemade tomato puree. I still had some enchilada filling left so I included some romaine lettuce or leaf lettuce to it as well as wrapped in warm tortillas.Don’t be reluctant to make use of store-bought canned black beans. It will considerably lower the preparation time for this meal.These enchiladas are packed with intricate tastes, lots of nutrition and also antioxidants from the black beans, tomatoes, and also garlic,.

Black bean Enchiladas-preparation

et al

. It’s a wonderful dish for Meatless Monday.4.66.from.

Black bean Enchiladas-straight view





Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Key words:.


black bean enchiladas, gluten-free enchiladas, homemade enchiladas, vegan cheese, vegan enchiladas

-6 portions.: Writer.Joyce @ Light Orange Bean.

1.: tbs.

  • canola oil.1.medium dimension yellow onion.
  • finely chopped, approximately 8 oz.2.cloves.
  • garlic.diced.3.tbs.
  • chili powder.2.tsp.
  • cumin powder.2.cups.
  • prepared black beans.1.tsp.
  • salt.2.cups.
  • tomato puree or 1 can.15 oz tomato sauce + 1/2 cup water.1/2.cup.
  • + 1 tbs cut fresh cilantro.1.medium dimension jalapeno pepper.
  • seeded, finely chopped, roughly 1 oz.8.oz.
  • vegan cheese.Mexican style GoVeggie chosen.12-14.If wanted), 5.5-inch corn tortillas (gluten-free.
  • Heat oil in a saute frying pan over medium heat. Include onion as well as garlic to prepare up until soft and fragrant, regarding 3 mins. Add the chili powder, cumin powder, and salt. Cook one more 2 minutes. Include the beans and also tomato puree and bring to a boil. Turn the warm to low. Mash the beans with a potato masher as well as simmer 5 mins.Remove the bean mixture from the heat and also stress, reserving the sauce. Transfer the stretched bean combination to a medium dish as well as blend together with 1/2 mug cilantro, jalapenos, and also 4 oz of cheese.
  1. Preheat stove to 350 \u00b0 F.

  2. Spread 1/2 mug of the sauce in all-time low of the cooking dish. Microwave 5 tortillas at once or adhere to the package instructions to soften. Scoop regarding 1/4 mug bean mixture right into each tortilla and also roll it up firmly. Area the filled and rolled tortillas in the baking meal seam-side down. Finish all tortillas.

  3. Dip the bread brush in the sauce and also clean the ends of each tortilla. Put the staying sauce equally over the enchiladas.

  4. Sprinkle the remaining cheese over the top of the enchiladas, cover the cooking dish with aluminum foil. Bake for 20 mins. Eliminate the aluminum foil, bake for added 2-3 mins till the cheese is somewhat brown.

  5. Garnish with the continuing to be cilantro prior to offering.

  6. 1. If there is any continuing to be bean mix, it can be used as a filling in tortilla coverings without any kind of additional food preparation. Include lettuce if preferred.

  7. 2. Due to different dishes of making tomato puree, the liquid web content may vary. When making the bean mix if required, gradually include excess water.

I utilized GoVeggie brand Mexican style cheese. It’s vegan. You might notice that most of the GoVeggie cheese are lactose free yet not vegan.
Share this:.

These black bean vegan enchiladas are packed with complex flavors, plenty of nutrition and antioxidants. It’s a wonderful dish for Meatless Monday. (#veganenchilada #vegan #enchiladas #enchilada #glutenfreeenchilada #vegancheese #goveggiecheese #blackbeanenchiladas)

Article source: http://lightorangebean.com/black-bean-vegan-enchiladas/

Vegan Mac and Cheese 3

No, it isn’t cheese … although it type of resemble it.

Rather, it’s a creamy, tasty alternative to the dairy products things that will certainly leave you highly pleased in your decision to leave the cows alone.

I constantly feel negative when a non-vegan preferences vegan \”cheese\” for the very first time. Like, just how can this stuff be described except to call it a cheese option? We all understand that, in truth, not a solitary among the veg \”cheese\” alternatives available tastes like real cheese.

Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni??

Okay, that’s just way also difficult.

Whatevs. Call it \”cheese.\” Simply give your non-veg good friends a fair caution, mkay?

Vegan Mac and Cheese Blender

A couple of weeks ago, I discovered this recipe for vegan macaroni and cheese which was explained byVegNews to be the \”best in the world.\”The original recipe calls for over 1/3 mug of vegan margarine. I make use of lots of vegan margarine in cakes and desserts, when I consume them, yet for mac as well as cheese?

I simply needed to replace it with another thing. And also then, I had to add a couple of more things, since y’ all recognize that’s my nature.

So, today I bring you my crazily adapted dish as well as what has actually become my favorite vegan mac as well as cheese– without any refined oil.

That recognized that potatoes, carrots, onion, cashews, coconut milk, and spices could make such a fantastic velvety combination? And that, when mixed with macaroni, that insane combination will make your taste buds jump for pleasure?

Vegan Mac and Cheese Mixing

Can I simply eat it out of the pan like a.bachelor?

Vegan Mac and Cheese 1

Okay, I’ll lay aside my solid animal-like urge to feast on and take a moment to sprinkle paprika and also parsley on the top.

Vegan Mac and Cheese 2

And also that, my pals, is regarding got with photographing this bowl of yumminess before I beginning consuming it. Sometimes, you just can’t wait any type of longer, you know?

Vegan Mac and Cheese Square


Super Creamy Vegan Mac and Cheese.

  • Author:.Lindsay Rey.
  • Preparation Time:.10 minutes.
  • Cook Time:.10 mins.
  • Total Time:.20 mins.
  • Return:.5.
  • Food:.American.


  • 10 ounces dried out macaroni (or concerning 2 2/3 cups).
  • 1 mug peeled/diced yellow potatoes (or russets).
  • 1/4 cup peeled/diced carrots.
  • 1/3 mug cut onion.
  • 3/4 cup water (preferably utilize liquid from pot of boiled veggies).
  • 1/2 cup raw cashews.
  • 1/4 mug coconut milk.
  • 2 tablespoons nutritional yeast flakes.
  • 1 tablespoon lemon juice.
  • 3/4 to 1 teaspoon salt (or more to taste).
  • 1/4 tsp garlic powder.
  • 1 pinch chili pepper (optional).
  • 1 pinch paprika.


  1. Cook macaroni al dente, according to package directions (usually needs steaming for 6-8 mins in salted water), drain, and reserved.
  2. Bring numerous cups of water to boil in a tiny pot. Location chopped potatoes, carrots, as well as onion in the boiling water, and also cook for regarding 10 minutes, or up until veggies hurt and also soft adequate to blend. Food preparation time will certainly vary a little, based upon how little you have chopped your veggies.
  3. When veggies are soft adequate to mix, utilize a slotted spoon to remove them from cooking water, and also put them in your mixer. Include 3/4 cup of that cooking water to your blender or food processor, along with your continuing to be active ingredients (including cashews).
  4. Blend until smooth.
  5. Put sauce over your prepared macaroni noodles in a recipe of your selection, preference for salt, and also serve right away.
  6. Or, location macaroni mix in a baking dish, sprinkle with bread crumbs, and also cook at 350 levels Fahrenheit for 15 mins, or until crumbs are turning gold brown.


I advise saturating your cashews for at least 30 mins prior to trying this recipe if you are not utilizing a high-speed blender (like Vitamix of Blendtec) for this recipe.
This recipe is adapted from VegNews’ Vegan Macaroni and also Cheese: http://vegnews.com/articles/page.do?pageId=40&catId=10.

Article source: http://veganyumminess.com/creamy-vegan-mac-and-cheese/

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