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Author: PatagoniaLlami

  • Rocky Road Popcorn Clusters

    Rocky Road Popcorn Clusters

    recipe image

    Rocky Road Popcorn Clusters are a wonderfully easy treat to make for holiday festivities, or as gifts for the sweet lovers in your life! Chewy, chocolate-covered, with toasted almonds and salt, what’s not to love?

    Rocky Road Popcorn Clusters are a wonderfully easy treat to make for holiday festivities, or as gifts for the sweet lovers in your life! Chewy, chocolate-covered, with toasted almonds and salt, what’s not to love? #vegan #glutenfree

    There are some serious holidays happening for the next week or so – do you think you’re ready for them? I want to say that I am, but who knows what will happen! I probably need to get some cards, though, that’s for sure. OH! And plan what food I’m bringing to which family or friend gathering. I know that for one lucky party, I’m bringing a batch of these Rocky Road Popcorn Clusters!

    popcorn kernels, chocolate and vegan marshmallows on a cutting board

    Now, my mom LOVES popcorn. She even has an OG popcorn maker that has the rod that turns like a record player, with a huge lid that doubles as a bowl. Some of you may know what I’m referring to. So, she gets a little sad when I make popcorn in a pot, but I thought this would be more helpful for y’all. Just don’t burn it like I did.

    collage of making popcorn marshmallow treats

    These rocky road popcorn clusters are super easy-to-make, come together in under 30 minutes, and are definite crowd pleasers. Plus, who can deny a popcorn-rice-crispy-treat-hybrid covered in chocolate and salted almonds? I sure can’t!! Aside from events of the Christmas variety, these treats could also be fun bites for new year’s eve.

    popcorn balls on a lined baking sheet and a bowl of melted chocolate

    So, here’s your chance to get sloppy with some chocolate sauce, and create these seemingly fancy treats. Don’t forgot the coarse salt! It really adds so much to the sweet popcorn clusters and rich chocolate. Lastly, you can find vegan marshmallows at a lot of stores now, and they’ll probably be Dandies! Now, enjoy your weekend and stay safe out there! <3

    baking sheet full of popcorn clusters topped with chocolate drizzle and chopped nuts

    1 year: Savory Tomato Cobbler // 3 years: Veggie Frittata Bites // 4 years: Persimmon Cheesecake in a Glass // 5 years: Quinoa Pasta with Garlic Sauce // 6 years: Salted Chocolate Cupcakes

    Prep Time
    5 minutes

    Cook Time
    10 minutes

    Total Time
    15 minutes

    Ingredients

    • 3 tablespoons (45 g) vegan butter, divided
    • Pinch of salt
    • 1/2 cup ( g) popcorn kernels
    • 2 1/4 cups (180 g) vegan marshmallows
    • 1/2 cup (90 g) vegan chocolate chips
    • 3 tablespoons (45 ml) non-dairy milk
    • 1/3 cup (40 g) chopped roasted and salted almonds
    • 1/2 teaspoon coarse salt

    Instructions

    1. If making on the stove: Warm 1 tablespoon of vegan butter in a large pot over medium-high heat. Once a drop of water sizzles in the pot, add three popcorn kernels to the butter. Once they have popped, add the remaining popcorn kernels and cover the pot with a lid.
    2. When nearly all the kernels are popped, remove the pot from heat and set aside for the remainder to pop. Transfer popcorn to a large bowl. Return the pot to the stove, adding the remaining 2 tablespoons vegan butter, along with the vegan marshmallows. Warm the mixture over medium heat, whisking occasionally until they melt together.
    3. Once the marshmallows are melted, remove the pot from the stove, and add the popcorn back into it, stirring until the popcorn is evenly coated in the marshmallow mixture.
    4. If making with an air popper/microwave: pop kernels in an air popper going into a large mixing bowl, then melt 1 tablespoon of vegan butter and drizzle it over the popped corn, stirring to evenly coat. Set aside.
    5. In a microwave-safe bowl, place vegan marshmallows and remaining butter, microwave for 45 seconds at a time (mine was perfect at 90 sec), or until marshmallows start inflating. Then stir mixture until combined, and transfer to popcorn, using a spoon and if helpful, your hands, to knead the marshmallow mixture into the popcorn until evenly coated.
    6. Using a 1/4 cup measuring cup (or 1/2 cup depending on how many servings you want), or an ice cream scoop, scoop the popcorn mixture unto a baking sheet lined with parchment paper. 
    7. Place the vegan chocolate chips and non-dairy milk in a small bowl and microwave it for 30-45 seconds. Whisk together until well combined and smooth, if the sauce seems too thick to drizzle, whisk in another tablespoon (15 ml) of non-dairy milk. Drizzle chocolate sauce over the popcorn clusters, then sprinkle the almonds over the top, along with the coarse salt. Serve while the chocolate is soft, or refrigerate for 20 minutes to harden it. Enjoy!

    Nutrition Information:

    Yield:

    20

    Serving Size:

    1 grams


    Amount Per Serving:

    Unsaturated Fat: 0g

    popcorn balls topped with chocolate and chopped nuts on black plates

    But, before you go, are there some appetizers that you love to bring to parties? Let me know in the comments below!

    popcorn balls topped with chocolate and chopped nuts on black plates served with hot cocoa

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  • Creamy Vegan Lavender Celery Bisque

    Creamy Vegan Lavender Celery Bisque

    recipe image

    The weekends seem to breeze by, don’t they? But, with my Birthday on Friday, I decided to extend the weekend birthday happiness and create a delicious warming soup to keep me cozy n’ smiling.

    And it did just that.

    Celery, something that is fabulous in a chopped salad or stew isn’t something that I’d regularly use as a main ingredient in my meals but last night I decided to experiment and create a bisque that’s both gluten-free and vegan.

    Well, it’s tasty.

    Quite tasty that I brought over a bit for my neighbor and she adored it.

    The touch of cashews makes this bisque creamy and pairs well with the smooth avocado that I love so much.  For a little bit of fun, I decided to toss in a bit of sage, orange zest, curry powder and dried lavender.  Wild, right? I got a little crazy…but loved the flavor combination.

    I decided to use brown rice in this recipe but you could easily use quinoa, buckwheat, jasmine rice or wild rice and it would taste just as delicious.  I opted for the brown rice because I had it on hand but any grain of choice should work if you’d like to alter it.  No need to run out and get brown rice if all you have on hand is wild or jasmine.  But, if you’re feeling experimental, go ahead and try quinoa or buckwheat, which are two delicious gluten-free grains.

    One little taste of this bisque and it will knock your socks off (well you know what I mean, hehe). You’ll enjoy it and it can be paired with a salad, baked tofu or bean burgers for a bit of protein.

    I’m loving the orange zest, lavender and sage mixed together..it’s getting me in the mood for Spring…and I keep taking spoonfulls of this bisque throughout the day from my fridge. It’s just too good for words.

    Mmmm.

    Creamy Vegan Lavender Celery Bisque

    Serves 4

    Ingredients

    • 1 Tbsp. Earth Balance Vegan Buttery Spread
    • 1 cup sweet white onion, diced
    • 2 cups celery, diced
    • 1 cup zucchini, diced
    • 1/3 tsp. sage
    • 1/3 tsp. orange zest
    • 1/2 cup brown rice
    • 4 cups vegetable broth
    • 1/4 tsp. sea salt
    • 1/4 tsp. black pepper
    • 1 ripe avocado, peeled, cored and diced into 1/2 inch pieces
    • 1/8 tsp. curry powder
    • 1/8 tsp. dried lavender
    • 10 cashews

    Directions

    1. In a medium saucepan over medium-high heat, melt butter.  Add onion, celery and zucchini; cook until onions are translucent, approximately 5 minutes.  Add sage, orange zest and brown rice; cook for another 3 minutes.
    2. Add vegetable broth; reduce heat to medium.  Cover and cook for 15 minutes or until rice is tender.  Add sea salt, pepper, avocado, curry powder and dried lavender.
    3. In a blender, process cashews until they form a ground consistency.
    4. Add celery mixture to the ground cashews in the blender.  Puree until smooth; serve immediately.
    5. Enjoy!

    I’m also very excited to announce that I have been named the Manhattan Gluten-Free Examiner.  Be sure to check out my gluten-free articles at Examiner.com for some tasty tips n’ recipes.

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  • Air Fryer Root Vegetables with Vegan Aioli

    Air Fryer Root Vegetables with Vegan Aioli

    recipe image

    For this air fryer root vegetables with vegan aioli recipe, combine parsnips, carrots, baby red potatoes, and red onion with garlic and rosemary to make a delicious meal. If you don’t have fresh rosemary, use another fresh herb you like. Try these air-fried root vegetables with the vegan garlic aioli—I think you will like it!

    Submitted by
    Bibi

    Updated on February 25, 2025


    Cook Mode
    (Keep screen awake)

    Ingredients


    Original recipe (1X) yields 8 servings

    Vegan Aioli:

    • ½ cup vegan mayonnaise (such as Vegenaise)

    • 1 clove garlic, minced

    • ½ teaspoon fresh lemon juice

    • salt and ground black pepper to taste

    Root Vegetables:

    • 4 tablespoons extra-virgin olive oil

    • 1 tablespoon minced fresh rosemary

    • 3 cloves garlic, finely minced

    • 1 teaspoon kosher salt, or to taste

    • ½ teaspoon ground black pepper, or to taste

    • 1 pound parsnips, peeled and cut vertically into uniform pieces

    • 1 pound baby red potatoes, cut lengthwise into 4 or 6 pieces

    • 8 ounces baby carrots, split lengthwise

    • ½ red onion, cut lengthwise into 1/2-inch slices

    • ½ teaspoon grated lemon zest, or to taste (Optional)

    Directions

    1. Combine mayonnaise, garlic, and lemon juice in a small bowl; season with salt and black pepper. Chill in the refrigerator until ready to serve.

    2. Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer instructions.

    3. Combine olive oil, rosemary, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl; set aside to blend flavors.

    4. Combine parsnips, potatoes, carrots, and onion in a large bowl; stir in olive oil-rosemary mixture until vegetables are evenly coated.

    5. Place a single layer of vegetables in the air fryer basket; add a rack and another single layer of vegetables on rack. Set remaining vegetables aside. Air fry vegetables for 15 minutes.

    6. Transfer air-fried vegetables to a plate and keep warm, or continue air frying, in 5 minute intervals, until vegetables reach desired doneness and browning.

    7. Place remaining vegetables in a single layer in the air fryer basket, adding the rack and another single layer of vegetables if needed. Air fry until vegetables reach desired doneness and browning, about 15 minutes, checking for doneness, as needed. Serve with aioli; garnish with lemon zest.

    Editor’s Note:

    There is a wide variation in capacity and performance with air fryers, so you may need to adjust the temperature and/or cooking time to get the results you want.

    Nutrition Facts (per serving)

    228 Calories
    14g Fat
    26g Carbs
    2g Protein
    Nutrition Facts
    Servings Per Recipe
    8
    Calories
    228
    % Daily Value *
    Total Fat
    14g     		18%
    Saturated Fat
    2g     		11%
    Sodium
    338mg     		15%
    Total Carbohydrate
    26g     		9%
    Dietary Fiber
    5g     		17%
    Total Sugars
    6g
    Protein
    2g     		4%
    Vitamin C
    18mg     		20%
    Calcium
    41mg     		3%
    Iron
    1mg     		5%
    Potassium
    583mg     		12%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 1 Bowl Vegan Carrot Cake

    1 Bowl Vegan Carrot Cake

    recipe image

    The best Vegan Carrot Cake! Perfectly spiced, incredibly moist, topped with creamy vegan cream cheese frosting and simple to make in just 1 bowl!

    a bite taken from a big slice of vegan carrot cake with orange flowers in background

    Once you realize how easy this vegan carrot cake is to make, you will find yourself making it over and over again! Not only is it 100% vegan, it is simply the best tasting carrot cake, vegan or not. No one will guess it’s free of eggs, milk and butter!

    The cake layers are super moist, perfectly sweet and full of texture. It’s an incredible dessert for Easter or any day of the week when a craving strikes.

    Just like my Vegan Chocolate Cake and Vegan Funfetti Cake, this carrot cake is made in just 1 bowl. I love easy dessert recipes!

    Ingredients you need (with substitutions)

    • All purpose flour – May substitute a gluten free flour mix, if needed. Many have tried this with success!
    • Brown sugar
    • Granulated sugar
    • Baking powder and baking soda
    • Cinnamon, ginger, nutmeg, salt
    • Oil – I used canola oil, but you can use grapeseed oil, melted coconut oil or vegan butter. You might be able to substitute more applesauce for oil, but I’m afraid it will come out a bit gummy.
    • Applesauce – Try substituting crushed canned pineapple for a change!
    • Almond milk – Any non-dairy milk works here, such as soy, oat or coconut milk.
    • Vanilla
    • Grated carrots
    • Walnuts, optional – Simply omit for nut free. Or substitute pecans, raisins, etc.
    • Vegan Cream Cheese Frosting or Vegan Vanilla Frosting.
    whole cake with swirly frosting and walnuts on the edges

    How to make Vegan Carrot Cake

    Find the complete printable recipe with measurements below. This is simply an overview with photos.

    Preheat the oven to 350 degrees F and line 2 8-inch cake pans with a little circle of parchment paper, and then spray the pans generously with oil. This will help your cakes come out of the pans with no problems!

    Add all dry ingredients to a large bowl.

    sugars and flour in a clear bowl

    Using a stand mixer or simply a whisk, whisk the ingredients to combine.

    dry ingredients being mixed in a bowl

    To the bowl with the mixed dry ingredients, pour in the canola oil, applesauce, non-dairy milk, and vanilla. Mix to combine, but be careful not to over mix. If you are using a stand mixer, use the lowest setting and do not over mix, the cake will come out dense and chewy if you do.

    oil, applesauce and vanilla being added to dry ingredients in a bowl

    Add the shredded carrots and walnuts, if using, and fold them into the batter gently.

    Again, do not over mix! I can’t stress this enough. Just mix until combined, and gently.

    shredded carrots and walnuts being added to a clear bowl with batter
    carrot cake batter in a clear bowl with a spatula

    Pour the batter evenly into the prepared pans and bake for 35-45 minutes, until a toothpick comes out mostly clean.

    two unbaked vegan carrot cakes in round pans

    Let the cakes cool in the pans for about 20 minutes before carefully removing them. Let them cool on a cooling rack completely before frosting.

    two layer carrot cake on cooling rack, no frosting

    Vegan carrot cake frosting

    Traditionally, carrot cake is frosted with cream cheese frosting, so I prefer my Vegan Cream Cheese Frosting for this cake. Vanilla Frosting is also a great option. Or you could even make this tart cream cheese-like frosting from my Pumpkin Cake Bars recipe. Or lemon buttercream from my Vegan Lemon Cake recipe.

    The only thing with vegan cream cheese frosting is it can be a bit unstable if it gets warm, so make absolutely sure your cakes are cooled completely before frosting, and keep the frosted cake in the refrigerator, just to make sure the top layer of your cake doesn’t slip off!

    If you plan on serving this cake outdoors or want to leave it out in a warm room for awhile, I’d go with one of the buttercream frostings so the cake doesn’t slip.

    frosting being spread on a cake

    Vegan carrot cake cupcakes

    This recipe works great for cupcakes! Fill liners 3/4 of the way full and bake cupcakes for about 20-25 minutes, until a toothpick comes out clean in the middle. Let cool completely, then frost as desired.

    Gluten free vegan carrot cake

    Substitute a quality gluten free flour mix for the all purpose flour to make this cake gluten free. I prefer King Arthur Measure for Measure Flour.

    The outcome will be slightly different, but still really good!

    Variations

    • For a 9×13 inch cake, bake for 45-60 minutes, or until a toothpick comes out clean and the top is set.
    • Make a triple layer cake by using 3 6-inch pans, baking for a little less time (25-30 minutes.)
    • For a carrot bundt cake, place the batter in a bundt pan and bake for about 60 minutes until done.
    piece of vegan carrot cake on a plate with orange flower in background

    How to store leftover cake

    If you frost it with cream cheese frosting, the cake will need to be kept in the refrigerator. If you use vanilla frosting instead, you could store it on the counter for a few days.

    It will keep in the refrigerator for about 1 week, and can also be frozen. Cover any cut parts so it doesn’t dry out.

    a fork about to take a bite of orange cake

    Want more amazing vegan cake recipes?

    • One Bowl Vegan Coconut Cake
    • Vegan German Chocolate Cake
    • Vegan Lemon Blueberry Lavender Cake
    • Vegan Vanilla Cake
    • Vegan Red Velvet Cake
    • 2 1/2 cups all purpose flour
    • 1 cup brown sugar
    • 1 cup white sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon nutmeg
    • 1 teaspoon salt
    • 1/2 cup canola oil
    • 1 cup applesauce or crushed pineapple
    • 3/4 cup almond milk
    • 1 tablespoon pure vanilla extract
    • 3 cups grated carrots (about 3 large carrots)
    • 1 cup chopped walnuts, optional
    • 1/2 cup raisins, optional
    • 1 Recipe Vegan Cream Cheese Frosting

    • Preheat the oven to 350 degrees F and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.

    • In a large bowl, add all the dry ingredients and whisk well. 

    • Pour in the canola oil, applesauce, almond milk and vanilla and mix until combined with a large spoon. Now fold in the grated carrots and walnuts. Be very careful not to over mix the batter, or your cake will come out dense and chewy!

    • Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cakes are set. Remove from the oven, and allow to cool for about 20 minutes before carefully removing from the pans. Allow the cakes to cool completely before frosting.

    • Once cooled completely, frost with Vegan Cream Cheese Frosting, or Vegan Vanilla Frosting if preferred. Enjoy! Store leftover cake in the refrigerator for up to 1 week, covered.

    1. May substitute a gluten free all purpose flour for gluten free.
    2. For nut free, omit the walnuts.
    3. May substitute soy, coconut or any other non-dairy milk for almond milk.
    4. May use melted coconut oil or another oil in place of the canola.
    5. To make cupcakes instead, fill cupcake liners 3/4 of the way full and bake for 20-25 minutes until set on top. Pipe frosting on each cupcake.
    6. This cake freezes well for up to 3 months. Wrap well to avoid freezer burn.

    Serving: 1serving | Calories: 432kcal | Carbohydrates: 66g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 348mg | Potassium: 280mg | Fiber: 3g | Sugar: 42g | Vitamin A: 5352IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg

    Course: Dessert

    Cuisine: American

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  • White Bean Fettuccine Alfredo {Vegan}

    White Bean Fettuccine Alfredo {Vegan}

    recipe image

    I’m excited to introduce you to a new series I’ll be doing here on The Veg Life! called “Vegan On A Budget”.  So many times I see comments around the web about how expensive it is to be vegan.  And unfortunately, many are living on very fixed income forced to feed their families less than ideal meals.  This series attempts to show you how to shop smart & eat healthy on a budget.  Even if you aren’t on a fixed income, I think you’ll find the data informative and the recipes appealing.

    Some of the posts will include: “Building a Vegan Pantry”, taking the “SNAP (food stamp) Challenge”, “Grocery Hauls” and “What I Eat In a Day”.

    “Vegan On A Budget” will be a comprehensive multi-part series when the new and improved TheVegLife.com premieres late summer/early fall, but I wanted to start giving you a sneak peak at what’s to come!

    So let’s get started with our first dish.  This is White Bean Fettuccine Alfredo with Broccoli and Garlic Bread.  A complete meal packed full of protein. You see, as the name implies, this alfredo is made from Great Northern Beans! Similar in it’s preparation to our Cauliflower Alfredo, this sauce is very smooth and creamy.  The beans are very, very mild in taste and take on the other flavors we’ll be adding later.

    White Bean Fettuccine Alfredo

    White Bean Fettuccine Alfredo

    Most of the recipes in this series are meant to feed two people.  However, this sauce will easily feed four.  You’ll just need to increase the pasta and broccoli to do so.  You could also opt to make less sauce using one can of beans and to stretch it a bit, use slightly more almond milk.  Be sure to taste for seasoning if you do adjust the recipe.

    Here’s how it breaks down cost-wise.  I’m including how much it cost me to purchase each item and the size I was able to get for that price as a form of reference.  Obviously, not all areas of the country (or world) will be priced similarly. Some of your grocery items may be more (or less) than I was able to find them.  That being said, this recipe in it’s entirety, serves two people for just under $5.00!  We assume you’ll already have the very basics for your pantry such as salt, pepper, etc.

    White Bean Fettuccine Alfredo

    White Bean Fettuccine Alfredo

    To begin, drain and rinse two 15 oz. cans of Great Northern Beans or soak 1 C of dried beans overnight, drain and rinse.  Dried beans are almost always less expensive, especially since you can buy in bulk which will make your budget go that much further.

    Place the beans into a food processor.  Add melted and garlic-infused vegan margarine to the beans.  Additionally, add the lemon juice, almond milk and nutritional yeast.   If you are unfamiliar with nutritional yeast, you can read my blog post here.  It provides a nutty, “cheesy” flavor and wealth of vitamins, minerals and protein.  Speaking of protein, this recipe boasts nearly 21 grams per serving!

    Process the beans until you achieve a smooth, creamy sauce.  Taste and adjust for seasoning.

    White Bean Fettuccine Alfredo

    White Bean Fettuccine Alfredo

    Transfer the sauce to a large saute pan to heat through.  If it seems too thick, add a bit more almond milk.

    White Bean Fettuccine Alfredo

    White Bean Fettuccine Alfredo

    So let’s get that fettuccine cooking!  Pasta is one of those foods that is quite inexpensive.  At my local store, we can almost always find pasta for $1.00 per box.  Dollar stores are another alternative for these items.

    White Bean Fettuccine Alfredo

    White Bean Fettuccine Alfredo

    The sauce will thicken as the starches from the pasta seep into it, so combine just prior to serving.

    Pasta

    We found frozen broccoli for $1.00 per 1 pound bag as well as .99 french bread still warm from the grocery store bakery.  We’ll also be posting a recipe for french bread so that you can make your own.  There are savings to be found in making your own bread.  Though it isn’t difficult, it may seem a bit too time consuming for some.

    Another area of savings is in growing your own herbs.  From my local Home Depot, I was able to buy several plants at $2.00 each.  From these, I can get a continual supply of fresh parsley, thyme, green and purple basil, oregano and mint.  If you live in an area where you can garden, you can save even more on some of your produce.  Here in Arizona, I patio garden.  It gets too hot, so the herbs come inside during the summer months.

    We served the pasta with fresh tomatoes and steamed broccoli florets.  A few wedges of lemon and a sprinkle of parsley round out the dish.  At just $2.49 per person, this makes a hearty and nutritious meal.

    White Bean Fettuccine Alfredo

    White Bean Fettuccine Alfredo

    The full meal, including broccoli and two slices of french bread come in at just under 500 calories per serving.  Check out that protein, nearly 21 grams!

    White Bean Fettuccine Alfredo

    White Bean Fettuccine Alfredo

    Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂

    Author Veg Life Staff

    Ingredients

    • 4 oz Fettuccine
    • 1 C Dried Great Northern Beans (if using dried, soak overnight and cook according to package instructions), or two 15 oz. Cans
    • 4 tbsp Vegan Margarine
    • 3 Cloves Garlic or to taste
    • 1 C Almond Milk or other non-dairy
    • 1-1/2 tsp Lemon Juice
    • 1 tbsp Nutritional Yeast
    • Salt and Pepper to taste
    • 8 oz Broccoli Florets
    • 1 Tomato such as Roma
    • 1/2 Loaf French or Italian Baguette
    • Parsley for garnish
    • Lemon Wedges for garnish

    Instructions

    • If using dried beans, soak over night and cook according to package instructions. If using canned, drain and rinse well.

    • In a large saute pan, melt the vegan margarine and add the garlic cloves. Cook for 2-3 minutes to infuse the garlic flavor.

    • Add the drained beans and vegan margarine mixture to a food processor.

    • To that, also add the lemon juice, nutritional yeast and almond milk. Season with salt and pepper.

    • Puree until absolutely smooth in texture.

    • To that same saute pan, add the now processed mixture to reheat.

    • Meanwhile, prepare the fettuccine and broccoli florets.

    • Serve the sauce over prepared pasta. If mixing, do so just before serving as the starch in the pasta will thicken the sauce.

    • Serve with broccoli florets and a few slices of homemade or store bought baguette.

    • Garnish with parsley and lemon.

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  • Vegan and Gluten Free Chocolate Chip Cooki

    Vegan and Gluten Free Chocolate Chip Cooki

    recipe image

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  • Homemade Nutella Sandwich Cookies (V)

    Homemade Nutella Sandwich Cookies (V)

    recipe image

    Home » Desserts » Homemade Nutella Sandwich Cookies (V)

    By Crazy Vegan 34 Comments

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookiesHELLO everyone! A couple of days ago, our awesome Italian neighbor Carlo who lives right above us made some homemade Cookies and Nutella which looked amaaaaaaaazing, but obviously, Miss Vegan here couldn’t try them as they contained butter so I decided to make my own Vegan version of his cookies. Wheeeee! Iran (alright, walked… I’m super unfit)  to the supermarket like a lunatic at 10pm at night to get hazelnuts, vegan chocolate, vegan butter and everything else I needed and immediately got started on making these babies.

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookiesNow this Homemade Nutella Sandwich Cookies took a LOT of trial and error to perfect. I had to make both the Vegan Nutella and Vegan Cookie recipes twice. My first batch of homemade Vegan Nutella ended up way too thick and overheated my Vitamix’s motor. It was also way too pale and lacked a considerable amount of chocolate flavor. Attempt #2 was much much better, and after refining the recipe a little, I ended up with a delicious, thick and yummy Chocolate Hazelnut Spread. As for the cookies, the first batch ended up an ugly, awful, crumbly mess. Into the bin they went! But after some changes to the recipe and method, I was finally able to make nice, even-sized little Vegan Shortbread Cookies. Lesson to be learnt: always remember that if you fail, try and try again, till everything comes out just right! By the end of everything, I was DEAD TIRED and in need of a long nap. Still, it was all worth it.

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookies

    FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookiesIf you follow my finalized recipes, you should have NO problem at all making these delicious homemade Nutella Sandwich Cookies 🙂 The Vegan Shortbread is deliciously “buttery”, isn’t too sweet and has a fine texture, not too far off from its butter-laden non-vegan counterpart. As for the Vegan Nutella – it was dark, chocolatey, rich and full of hazelnut flavor. Don’t just sandwich cookies with this amazing spread – use it on your toast, or eat it by the spoonful after a meal. It makes a delicious dessert on its own! YUMMMMM.

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookies

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookiesI gave my neighbor Carlo some of these cookies, and we are happy to say that he thoroughly enjoyed them, so bazingaaaaaaaa 🙂 They are absolutely delicious, and perfect for a mid-afternoon treat… or even for a naughty breakfast.

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookies I’ll leave you with my recipe for these amazing Vegan Homemade Nutella Sandwich Cookies – do try making them, because when and if you do:

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookies AND HOW COULD THAT BE A BAD THING? Enjoy!

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookiesHOMEMADE NUTELLA SANDWICH COOKIES - VEGAN AND SIMPLE TO MAKE. DELICIOU! #VEGAN #VEGANFOOD #BAKING #NUTELLA #VEGANBAKING #COOKIES

    Homemade Nutella Sandwich Cookies - Vegan and simple to make, delicious! #vegan #veganfood #nutella #baking #veganbaking #cookies

    Crazy Vegan Kitchen

    Prep Time 1 hour

    Cook Time 25 minutes

    Total Time 1 hour 25 minutes

    Ingredients  

    • Homemade Vegan Nutella:
    • 80 grams Hazelnuts
    • 140 grams Cane or Coconut Sugar
    • 70 grams Vegan Butter or Coconut Oil
    • 130 grams Non Dairy Milk
    • 150 grams Vegan Dark Chocolate 70%
    • Vegan Shortbread Cookies:
    • 200 grams vegan Butter salted
    • 160 grams Icing Sugar
    • 2 tablespoons Vanilla Bean Paste
    • 280 grams Pastry Flour
    • Coarse raw sugar to sprinkle on before baking

    Instructions 

    • Make homemade Vegan Nutella:Process nuts and sugar in a food processor until everything is ground together.

    • In a pot, melt butter or coconut oil with plant milk and dark chocolate till everything is smooth. Add nut/sugar mixture to pot and stir well. Cook for 30 seconds or till sugar has dissolved.

    • If you want a smoother Nutella, you can use an immersion blender at this point to blend it smooth. Pour into a mason jar, seal and leave to cool. Store in the refrigerator.

    • Make Vegan Shortbread: In a bowl, using a wooden spoon, cream Vegan butter and icing sugar till just combined. Add vanilla bean paste in, and stir to mix.

    • Add flour into the butter mixture, and using a cutting motion, cut it into the creamed mixture. You will end up with quite a crumbly dough.

    • Turn everything out onto your tabletop, and very gently knead into a ball. Place ball of dough in between 2 pieces of non stick parchment paper, and roll to a 1/4 inch thickness.

    • Place dough, still covered in parchment, into the freezer for 15 minutes to harden slightly.

    • Baking and Assembling: Preheat oven to 175 degrees Celsius.

    • Remove dough from freezer and cut out into desired shapes. Sprinkle with raw sugar and press the sugar into the top of the cookie very gently.

    • Place on a parchment lined baking tray and bake for 25-30 minutes, or till the edges of the cookies are light golden brown.

    • Remove from oven and let cool thoroughly on the baking tray.

    • Re roll scraps of dough to make more cookies.

    • Once cookies are cooled, pipe a layer of homemade nutella onto the base of one cookie and sandwich with another cookie.

    FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

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  • Creamy Vegan Pasta Salad

    Creamy Vegan Pasta Salad

    recipe image

    “Tried and true, creamy vegan pasta salad made with simple, fresh ingredients and a tangy dressing! A family favorite and so easy to make”

    Visual learner? Watch me make this creamy vegan pasta salad from start to finish!

    Remember when I told you that we are fixing up my grandma Barb’s house? Well, this past Friday we had a huge family cleaning day! EVERYBODY was there putting in the elbow grease and gettin’ er done! We ended up filling two 1800-GotJunk trucks!

    It’s amazing how many things can accumulate over several decades. One day I will tell you guys the story behind this family home and how it changed generations. This house got us out of the projects and it’s such a blessing to be able to restore it for my grandmother.


    creamy vegan pasta salad recipe

    It was so hard not to just sit and go down memory lane with all of the photos, letters, cards, and mementos we found. I even found a huge bag of art I made in elementary school and a folder full of recipes I started collecting in high school. Ha! Yep, I’ve always been a recipe addict.

    The next day we had a big family cookout and the food, like always, was epic!


    creamy vegan pasta salad recipe

    Since we always have several vegans in the family there are usually a few dishes for them as well. My aunt Lisa made a creamy vegan pasta salad and everyone kept saying how good it was! I actually put some in the fridge to take home and of course, somebody jacked me for it!

    Food ain’t safe unless it has your name on it in my family. Thankfully, she was so kind to give me the recipe and even gave me permission to post it on my site for you guys. My family is so generous with their recipes. Gosh, I freakin love them!

    Since it’s cookout season, I thought a creamy vegan pasta salad would be the perfect addition to the cookout menu. Chances are, you also have a few vegans in your circle.

    Creamy Vegan Pasta Salad

    I made this pasta salad twice so far and seriously couldn’t stop eating it! I adapted it from my aunt Lisa’s recipe. It’s so fresh and delicious! Even my boys love this vegan pasta salad. Normally I wouldn’t even think twice about eating a creamy mayo-based pasta salad if it isn’t made with my beloved Duke’s mayo, but this vegan pasta salad has that nice tang just like my Dukes.

    I believe it’s due to that delicious mustard and jalapeno in the mix. My aunt Lisa uses Woebers brand jalapeno mustard but I couldn’t find that stuff anywhere. I did end up coming across it in Walmart after I had already recorded the recipe. Oh well.


    creamy vegan pasta salad recipe

    THE CREAMY VEGAN DRESSING

    The mix of Veganaise, mustard, jalapenos, garlic, and spices creates one zesty and creamy dressing! If you taste the dressing before adding it to the pasta you might think it’s way too bold, but rest assured once it’s mixed with the pasta and all those veggies, it’s perfectly mild, making it kid and adult-friendly. I could actually go for upping the mustard and jalapenos for more tang and heat!

    For the veggies, you could probably use a mix of your favorites but I adore the mix of celery, yellow, red, and green bell peppers, red onions, black olives, and tomatoes. My aunt doesn’t add tomatoes in hers but I love how cool and juicy the tomatoes are in this recipe.

    Here is my aunt Lisa’s original recipe. You can find my adapted version in the recipe box and video.


    vegan pasta salad recipe

    Next time I’m adding a few cucumbers and vegan bacon bits! Yum!

    This creamy vegan pasta salad is so easy to make and sure to be the perfect side dish to a juicy vegan burger and vegan baked beans! I’ll see if aunt Lisa will share those recipes as well!


    creamy vegan pasta salad recipe

    Get the Recipe:

    Creamy Vegan Pasta Salad

    TRIED AND TRUE, CREAMY VEGAN PASTA SALAD MADE WITH SIMPLE, FRESH INGREDIENTS AND A TANGY DRESSING! A FAMILY FAVORITE AND SO EASY TO MAKE

    Cook Time: 6 minutes

    Total Time: 6 minutes

    • 1 lb elbow macaroni
    • 1 1/2 cups Vegenaise vegan mayonnaise
    • 1/3 cup yellow mustard
    • 1 1/2 – 2 tablespoons diced jalapeños canned or jar
    • 2 tablespoons minced garlic I used the jar of minced garlic + some of the juice
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon seasoning salt sea salt or smoked salt
    • 1 teaspoon sugar
    • 1/2 teaspoon Italian seasoning
    • 1/2 cup red onion finely diced
    • 1/2 cup red bell peppers finely diced
    • 1/2 cup yellow bell peppers finely diced
    • 1/2 cup green bell peppers finely diced
    • 1/2 cup celery finely diced
    • 1 cup cherry tomatoes diced
    • 1 cup black olives sliced
    • 1/4- 1/2 cup veggie bacon bits optional

    • Cook pasta according to package in lightly salted water (Make sure water tastes kinda salty. This will help season the pasta) until slightly under al dente (I boiled for 6 minutes)

    • Drain and place in the fridge until cold (I do not rinse)

    • To make the dressing, in a large bowl add veganaise, mustard, jalapeños, garlic, black pepper, salt, sugar, and Italian seasoning until combined. ( You can blend if you want for a stronger jalapeño taste. Refrigerate dressing overnight for best results)

    • When pasta is cool, toss pasta with remaining vegetables, dressing, and veggie bacon bits if using.

    • Taste and add more salt and pepper if needed.

    • Serve cold and stir before serving.

    This is really good with veggie bacon bites!

    If you are worried about the pasta absorbing too much of the sauce, you can refrigerate the sauce and the pasta mixed with the veggies separately and then mix it all together when you are ready to serve it.

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  • Dairy-Free, Gluten-Free Chocolate Chip Cookies

    Dairy-Free, Gluten-Free Chocolate Chip Cookies

    recipe image

    These allergy-friendly chocolate chip cookies are made with gluten-free flour and vegan butter and vegan chocolate chips.

    Submitted by
    Avery

    Updated on November 28, 2021


    Cook Mode
    (Keep screen awake)

    Ingredients


    Original recipe (1X) yields 36 servings

    • 2 ½ cups gluten-free all-purpose flour (such as King Arthur®)

    • 1 teaspoon baking soda

    • ½ teaspoon salt

    • 2 cups light brown sugar

    • ½ cup vegan butter (such as Earth Balance®), softened

    • 2 large eggs

    • 1 ½ teaspoons vanilla extract

    • 1 ½ cups vegan chocolate chips (such as Enjoy Life®)

    Directions

    1. Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

    2. Whisk together flour, baking soda, and salt.

    3. Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.

    4. Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.

    5. Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

    Nutrition Facts (per serving)

    155 Calories
    7g Fat
    25g Carbs
    2g Protein
    Nutrition Facts
    Servings Per Recipe
    36
    Calories
    155
    % Daily Value *
    Total Fat
    7g     		9%
    Saturated Fat
    3g     		16%
    Cholesterol
    10mg     		3%
    Sodium
    99mg     		4%
    Total Carbohydrate
    25g     		9%
    Dietary Fiber
    2g     		9%
    Total Sugars
    12g
    Protein
    2g     		4%
    Calcium
    12mg     		1%
    Iron
    0mg     		1%
    Potassium
    20mg     		0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Pasta Bake

    Pasta Bake

    recipe image

    Can I admit I punted on this one? My big plan for Comfort Food month was set back in August. I was going to do MY best comfort food, potatoes, and then one from my neighborhood — I was going to learn to make ramen. There is a line of gluten-free ramen noodles that I quite like, made from different types of rice. I got a book on the history of ramen, and a cookbook. I can highly recommend both. But what I learned is that those lines outside restaurants making authentic ramen are well-deserved. Ramen is a complicated (if worthwhile) process, with a soup base that must be made before preparing a broth that then becomes soup to which you add noodles and toppings. Definitely try it — with all the variations, it’s likely you’ll find some that suit your allergies. But it was not my next recipe.

    So ANYWAY, that’s why Jack made this recipe. And from here on out, it’s all him. As a note, this is why we use #allergyfriendly instead of “allergy-free” on the blog — this recipe uses boxed gluten-free penne pasta and commercial vegan cheese (and we tend to use a jarred sauce), so it is likely not suitable for some allergies (corn). But if it works for you, it’s a great Sunday meal that also makes Monday’s lunch. We probably eat this recipe at least once a month, and while pasta is Jack’s comfort food, I definitely see the appeal. –MaryKate

    Pasta Bake -- gluten-free and allergy-friendly
    Pasta Bake — gluten-free and allergy-friendly

    Hi there! I’m Jack, and I live with MaryKate, so I feed her from time to time. This pasta bake has emerged as one of her favorite comfort foods – which is lucky for me, because it’s one of the few dishes I can make without checking every step of a recipe twelve times. (According to her, I declared on our first date that “I don’t cook”, which I don’t really remember but would have been reasonably accurate at the time as a statement of bare fact, if not general philosophy or intent.) (He said that. I was there. — MK)

    The pasta bake began as a gluten- and lactose-filled attempt at baked ziti. It has made the transition to allergy-friendly status quite well, thanks mostly to the pasta and cheese alternatives on the market, and also thanks to MaryKate’s suggestions of what else to add. Feel free to omit veggies and/or meat, and use the sauce, pasta, and cheese brands of your choice. We’ve even mixed in some almond ricotta from Artisan Vegan Cheese by Miyoko Schinner for a creamier, lasagna-like texture.

     For me, pasta is comfort food. We had it at least once a week when I was a kid, and it’s quick and easy to make while also being warm and filling. I’ve even come to like the vegan cheese. The easiest version of this is pasta, sauce, and cheese, but adding zucchini and mushrooms gives it great texture, and the sausage adds more flavor and protein.

    Pile o' pasta bake
    Pile o’ pasta bake


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    Pasta Bake

    Servings Prep Time
    6 large servings 20 minutes
    Cook Time Passive Time
    35 minutes 35 minutes

    Servings Prep Time
    6 large servings 20 minutes
    Cook Time Passive Time
    35 minutes 35 minutes

    Pasta Bake

    Servings Prep Time
    6 large servings 20 minutes
    Cook Time Passive Time
    35 minutes 35 minutes

    Servings Prep Time
    6 large servings 20 minutes
    Cook Time Passive Time
    35 minutes 35 minutes

    Ingredients


    • 12 oz

      gluten-free penne

    • 1 medium

      zucchini quartered lengthwise and sliced every 1/4 inch

    • 8 oz

      mushrooms sliced, we like baby Bellas

    • 8 oz

      ground sausage or beef optional — leave out or use vegan sub for a vegan casserole

    • 36 oz

      garlic pasta sauce

    • 12 oz

      vegan mozzarella cheese substitute we love Miyoko’s Kitchen vegan moz



    • oregano to taste


    Servings: large servings

    Instructions

    2. Boil penne until it’s just barely soft, about 4 minutes.

    4. Put half the penne in a 9″ x 12″ baking pan. Layer on 1/2 of the zucchini and mushrooms, then 1/2 of the sausage or beef, sauce, and mozzarella. Sprinkle generously with oregano.

    5. Repeat previous step for a second layer.

    6. Bake at 350°F for 35 minutes.

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