Author: PatagoniaLlami

This Vegan Veggie Wrap is loaded with veggies. It has a creamy crunchy vegan vegetable garden cream cheese that is herby and delicious.

It comes together in minutes. You can even make it ahead of time for a brown bag lunch.

Another great veggie wrap is my ALT (Avocado, Lettuce, and Tomato) Wrap. I added Jalapeño Cilantro Hummus to that one, which takes a plain ALT to the next level.

If you like spicy foods I have a Thai Veggie Wrap, which is mildly spicy, and a Spicy Veggie Wrap which has similar flavors to a Bánh Mì.

Jump to:

• ❤️ Why You’ll Love It
• 🧾 Ingredients
• 📖 Variations / Additions
• 🔪 Instructions
• Can I Make It Ahead of Time?
• What Are The Best Gluten Free Tortillas To Use?
• Other Veggie Sandwiches
• 📋 Recipe
• 💬 Comments

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

This recipe for Vegan Yellow Squash Soup is so light and simple, but it’s also hearty and refreshingly delicious!  A puree of summer squash, onions, rich vegetable broth and a hint of lemon are the stars of this show.  Kick it up a notch and add a bit of vegan parmesan if you’d like.  Nutritional yeast works as well.  Garnish with fresh parsley or tarragon and you have a lovely first course or main dish.

Isn’t it pretty?  I can’t even describe that yellow color.  You’ll want a rich vegetable broth for flavor, but it also imparts a bit of color.  I like Imagine Vegetable Broth. Not affiliated in any way, but it is by far my favorite.

You can make this soup as thick or thin as you’d like.  The yellow squash is sauteed with onions in a bit of vegan margarine until they are softened and a bit golden. They, along with the vegetable broth are pureed in a food processor or blender.  Feel free to add in nutritional yeast or vegan parmesan and season well with salt and pepper.  I prefer white pepper so as not to add black specks in the soup, but if you don’t mind the aesthetic, feel free to use black.

Garnish with a sprig of Italian flat-leaf parsley or tarragon and serve warm.

Did you make this recipe for Vegan Yellow Squash Soup?  Let me know in the comments section below.

*Some of the links on this page are affiliate links.  Clicking on them does not affect your purchase price, it just means we get a very small percentage that assists in keeping The Veg Life! creating new recipes for you each week.

If you liked this recipe, PIN IT FOR LATER!

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Decadent and rich this Vegan Cream Cheese Cupcake Frosting is perfect for all your cupcakes, cakes, brownies, and donuts. Made from only four simple ingredients, no one would ever guess it’s entirely vegan and gluten free.

These days I’m really having a blast baking. It fits to my seasonal craving for sweet indulgences. Normally I satisfy this with pieces of my Oreo Brownie Bottom Funfetti Cake or my Chunky Monkey Banana Cream Pie.

Both, and all my other sweet recipes, are absolutely phenomenal. But can one ever have enough of them? Of course not!

Now I was looking for something basic that I could use in general for all my sweet creations. So I thought of how to make your own frosting for cupcakes?

I had never tried that before so I was looking for an idiot proof method that everyone can make and enjoy. A frosting that will always succeed, so pretty easy that every child can do this.

How to make a homemade frosting easy?

Let’s face it, when it comes to making a cupcake frosting from scratch it often takes many ingredients, complicated methods, and long preparation times. And of course, it’s typically not dairy free.

They are often made with butter, lots of sugar, and heavy cream.

Also they often require long chilling times for setting. So it’s hardly easy and must be done with a lot of patience.

For real I’m not a guy who loves spending hours and hours in the kitchen. Waiting for long complicated methods to be done. If you’re one of these people like me my simple frosting is absolutely for you.

If you like me and know me a bit, I keep things pretty simple.

This Vegan Cream Cheese Cupcake Frosting is no exception. It’s made from only 4 ingredients that you probably have on hand in your pantry.

All you need is chilled coconut milk, maple syrup, vegan cream cheese, and vanilla extract. Sounds darn easy right?

I know you might surprised, yes but there is no magic. Get all your sweet indulgences ready for this Vegan Cream Cheese Cupcake Frosting.

It’s super easy, idiot proof (for real, if I can do that you can do it too), creamy, elegant, timeless, addictive, thick, rich, decadent, smooth, soft, decorative, luscious, and seriously the only frosting you will ever need.

How do I make a homemade frosting from plant based ingredients?

First put the chilled coconut milk with all the other ingredients in a bowl. Note: The coconut milk has to be chilled so that you can scrape the cream from it, use the liquid for all your things like spreads, dips, smoothies.

Use a hand mixer until the mix is beaten really thick and creamy.

Next and already last: Put the frosting in a pastry bag and frost your cupcakes, cakes, brownies and anything you like. Enjoy immediately or chill for later.

If you’re a lazy kid, skip the pastry bag for aesthetic reasons, just use a spoon and spread it on top.

This dairy free frosting is enough for 12 cupcakes. If you need this for 24, or 36 cupcakes, adjust and make a double or triple batch.

Now you know how to make the perfect frosting, you can be sure it will be a huge hit whenever you make this. You will find yourself having a hard time not to eat it right away from the bowl because it’s so addictive.

This frosting is also great to top all your desserts, like a Chocolate Mousse.

Yes put it on anything you like, sometimes just a spoon is needed. If so make a double batch so it will last.

A healthy Vegan Cream Cheese Cupcake Frosting made from 4 ingredients

Would you believe from looking at the pictures that this is a healthy frosting made from 4 ingredients? Coconut milk, maple syrup, vegan cream cheese and vanilla extract is everything you need for this.

This homemade frosting tastes not only better than any store-bought, because nothing beats fresh.

Coconut milk is high in vitamin C. It’s an immune booster, and good for stronger bones thanks to calcium and phosphorus.

A ready made frosting is often made from many ingredients that may contain preservatives, are loaded with sugar  and other funny things.

Not only a homemade frosting tastes so much better, it is much healthier, refined sugar free. With only 2 Tbs maple for a big batch you know exactly what is inside. It’s less expensive too.

In the stores you get a little tiny amount for your money.

If doing on yourself you get more for less.

If you give this a try, tag me on Instagram and Facebook. Show me your baking adventure with a picture.

Cheers, Florian.

Mardi Gras is just around the corner, so I thought I’d share a little Cajun-inspired fare. Aine Carlin’s veg jambalaya looks festive. Check it out, and let me know how it is if you make it!

Vegan Jambalaya


Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 4

Ingredients

• 1 onion
• 1 red pepper
• 4 slices vegan bacon or vegan chorizo
• 1 cup vegan chicken style pieces
• 1 cup short grain brown rice
• 1 cup frozen peas
• 1 cup sweet corn (canned, fresh or frozen)
• 11/2 cups chopped tomatoes (fresh or canned)
• 1 tsp tomato/vegetable puree
• 2 or 3 cloves of garlic
• 1 red chili
• 1 tbsp smoked paprika
• 1 tsp chili flakes
• 1/2 tsp blackstrap molasses
• Tabasco sauce (as much or as little as you like)
• Large handful of freshly chopped flat leaf parsley
• Olive oil
• Salt and pepper

Instructions

1. Heat a little olive oil in a pan. Finely dice the onion and add to the pan along with some seasoning. Allow to soften for a few minutes. Mince the garlic and finely chop the chili and add to pan along with the chili flakes.
2. Cut the bacon into chunks or if using vegan chorizo pieces add to pan along with the paprika and cook until it starts to color.
3. Cut the pepper into large pieces, add to pan, season and allow to soften with the other ingredients.
4. Pour in the brown rice, give it a stir and then add the tomato puree and chopped tomatoes. Season, add the molasses and one cup of water. Shake in a good amount of Tabasco sauce. Fill the cup with water and set aside you will use this water throughout.
5. Allow to gently simmer for 30mins before adding the frozen chicken style pieces if using refrigerated pieces they will take less time to cook. If it becomes too dry add more water like you would do a risotto. Cook for a further 15 minutes or until the rice is fully cooked.
6. A few minutes before serving add the peas, sweet corn and allow them to gently cook before sprinkling in the parsley ensuring to reserve some for when you plate up. Season and/or add more Tabasco if necessary.
7. Serve in bowls and sprinkle with the remaining parsley.

Are you making anything special for Mardi Gras?


 

Photo Source: Aine Carlin

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