So, get ready to jazz up your breakfast or snack routine with the magic of vegan chia seed pudding. This delightful treat is not only tasty but also packs a nutritious punch. You’ll discover how a handful of shelf-stable ingredients can whip up a bowl of creamy goodness that your taste buds and body will thank you for.

It’s time to sneak into the pantry for chia seeds, sweetener, and other essentials so we can start this vegan pudding party!

Why This Chia Seed Vanilla Pudding is So Awesome

If you’ve always been intrigued by chia seed pudding, this is the time to give it a try. Chia seeds are magic! Once you try this beginner-friendly recipe, you’ll be completely hooked.

• Incredibly Easy to Make: With just a few staple ingredients and a minute of mixing, you’ll have a yummy dessert in just a few hours. No fancy equipment needed!
• Super Healthy and Satisfying: You’ll be fortified with extra fiber and a powerful dose of plant-based protein in every bite.
• Meal Prep Friendly: Save time and energy by whipping up a batch the night before. Lasts for up to five days in the fridge!
• Very Versatile: Feel free to change up the flavors by swapping plant-based milks, extracts, fruits, and/or sweeteners. Any flavor you love is up for grabs!
• Dairy-Free Deliciousness: This pudding is perfect when you get a craving for something creamy and cool. All without any animal products.

Ingredient Notes

Healthy, whole food ingredients are the reason why this recipe works so well. It’s a delightful dessert to have on hand and it gives you the building blocks for creating your own personalized version of plant-based pudding. Let’s highlight the stars of this superb snack:

• Chia Seeds: Both black or white chia seeds (or a mix of both) would work in this recipe. If you’re wanting a less seedy appearance, choose white. Shaking the container well after adding the liquid (at least once) is the secret for a thick and creamy pudding.
• Plant-Based Milk: Use your favorite dairy-free milk for best flavor. If possible, choose a thick and creamy type such as soy, cashew, or oat. Experiment with flavors—chocolate or strawberry would be yummy choices!
• Vanilla Extract: This ingredient helps to make the sweetener taste more like caramel and adds a mellow undertone. Feel free to swap it out for another extract that you love, like almond, coconut, or citrus.
• Maple Syrup: A natural sweetener which gives the pudding a slightly sweet, but also earthy flavor. If maple syrup doesn’t work for you, you can substitute agave nectar, vegan honey, or sweetener of choice.

How To Make the Best Vanilla Chia Seed Pudding

You won’t believe how easy it is to make chia seed vanilla pudding. How long does it take to make chia pudding? Only five minutes to create and a few hours to set. Simply mix up your ingredients, shake, and let set. This is a fantastic recipe to make the night before because it’ll be ready as soon as you wake up!

Step 1: In a tupperware container with a lid or a wide-mouth mason jar (quart sized), add the chia seeds, plant-based milk, vanilla extract, and maple syrup.

Next, Step 2: Mix well until no chia clumps remain, close the lid, and set in the fridge.

Finally, Step 3: After around 15-30 minutes, shake vigorously or mix with a spoon to make sure chia seeds don’t clump at the bottom. Place back in the refrigerator for a minimum of 3 hours before enjoying. 

Servings Suggestions and Tips

Sure, you can scoop this light and delicious pudding right out of the jar, but it’s even better served up in a special way. It’s time to break out your best glassware and festive serving cups and rummage around for tasty toppings. Let’s pull out all the stops for the perfect pudding presentation!

• Divine Dessert Decoration: Serve in small ramekins and add a flourish of favorite toppings such as fresh berries, sliced fruit, granola, homemade strawberry chia jam, a vegan chocolate mousse, or rich and creamy vegan whipped cream.
• Mouthwatering Meal-Prep Snacks: Divide into single-serving ramekins like these mini tulip Weck jars. Store in the fridge until ready to enjoy. 
• Refresh and Reuse: If you’re a dairy-free yogurt lover, you can reuse the Oui yogurt glass jars. Then, you can order beautiful bamboo lids like these that fit them. They make perfect chia pudding jars!
• Fun with Flavors: Is vanilla a little too tame for you? How about trying lemon, orange, raspberry, coconut, or other extracts instead? For a more jelly-like consistency, try using fruit juice instead of plant-based milk. Our favorite flavors include cherry, grape, pineapple, and apple.
• Appealing Additions: We can’t resist adding pleasing little pops of flavor or color to our delightful desserts. Be silly and spontaneous by showering on some edible glitter, vegan sprinkles, shaved coconut, chopped nuts, tiny vegan candy pieces, or vegan oreo cookie crumbles!

How To Store Vegan Chia Seed Pudding

If you have any leftover pudding, no problem! Store any remaining vanilla chia pudding in a covered mason jar or container with lid. It will stay fresh for up to 5 days in the fridge.

Frequently Asked Questions

More Healthy Vegan Pudding Recipes to Try

• For a fresh and zesty flavor, try this smooth and creamy Easy Vegan Lemon Custard.
• Chocolate Lovers, you can’t go wrong with a luscious spoonful of this Silken Tofu Peanut Butter Chocolate Pudding or silky Vegan Chocolate Mousse.
• Tap into the past with this nostalgic and nosh-worthy Dairy-Free Tapioca Pudding.
• Nutty and sweet, you’ll fall in love with this PB&J Chia Pudding Parfait—a fun twist on a classic sandwich flavor.

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Vanilla Chia Seed Pudding

Ditch the dairy and pump up your plant-based protein with this delicious chia seed pudding! Using only four ingredients, this recipe is as easy as it is delicious. Great for meal prep and excellent for an on-the-go breakfast, snack, or dessert!

Course Breakfast or Snack, Dessert

Cuisine American

Keyword vanilla chia seed pudding

Prep Time 5 minutes minutes

Setting Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 214kcal

Author Michelle Cehn | World of Vegan

Equipment

• 1 wide mouth mason jar quart size

Ingredients

• ½ cup chia seeds any color
• 2 cups plant-based milk of choice unsweetened
• 2 teaspoons vanilla extract
• 3 tablespoons maple syrup

Instructions

• In a tupperware container with a lid or a wide-mouth mason jar (quart sized), add the chia seeds, plant-based milk, vanilla extract, and maple syrup. Mix well until no chia clumps remain, close the lid, and set in the fridge. 
• After around 15-30 minutes, shake vigorously or mix with a spoon to make sure chia seeds don't clump at the bottom. Place back in the refrigerator for a minimum of 3 hours before enjoying. 
• To serve for dessert: divide into serving ramekins and decorate with toppings like fresh berries, sliced fruit, granola, homemade strawberry chia jam, or a vegan chocolate mousse. To meal prep as snacks: divide into single-serving ramekins like these mini tulip Weck jars and store in the fridge until ready to enjoy. 

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Notes

Chia pudding will stay fresh for up to 5 days in the fridge. 

Nutrition

Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Sodium: 62mg | Potassium: 182mg | Fiber: 8g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 0.3mg | Calcium: 323mg | Iron: 3mg

The post Vanilla Chia Seed Pudding appeared first on World of Vegan.

Derived from the word “bracelet” in German, these plump rings made from yeasted dough are commonly associated with Jewish culinary traditions but are beloved worldwide. Once you sink your teeth into that crusty, dense, and chewy bread, it’s easy to understand why. Even if they don’t come from NYC where it’s said the water created an unparalleled texture, a properly baked bagel is a thing of beauty.

No two bakers make them the same way, but it’s easy to uncover the truth to these timeless savory treats. Roll up your sleeves and break out the flour; we’re going to uncover the “hole” truth at the center of bagels.

What Are Bagels Made From?

All bagels are made from a very simple dough composed of flour, water, yeast, and salt. What sets them apart from basic dinner rolls is that after they’ve been shaped into rings, they’re first boiled in a lightly sweetened water bath before being baked. They critical step creates the characteristically chewy crust and dense interior crumb. It works like magic but is based in pure science.

The water bath it typically sweetened with a tiny splash of malt syrup, or sometime molasses. However, in some very rare cases, artisan bakers may use honey as a non-vegan sweetener instead. This typically isn’t disclosed if you’re purchasing directly from a baker or café, so it, a good idea to double check just to make sure.  

Are All Bagels Vegan?

You’ll be delighted to hear that most bagels are vegan by default. There are a few specific varieties to watch out for that will contain animal products, though.

The following flavors should be avoided or regarded with caution:

• Egg bagels: These are made with egg yolks or whole eggs which gives it a distinctive yellow hue.
• Cheese bagels: Jalapeno-cheddar and Asiago bagels are just two of the most popular examples. Dairy-based cheese is typically sprinkled on top or mixed into the dough for added flavor unless it’s specifically made by a plant-based bakery.
• Chocolate chip bagels: In kosher delis, there’s a good chance these might be vegan since it’s forbidden to mix meat and dairy, but it’s highly possible that the chocolate may contain milk anywhere else. Always ask or read the labels.

Vegan Bagel Brands

• Alvarado Street Bakery
• Dave’s Killer Bread Bagels
• Sara Lee Bagels
• Thomas’ Bagels, including bagel minis
• Trader Joe’s and most grocery store brand bagels

Bagel Shops

• Einstein Bros. Bagels
• Noah’s Bagels
• Bruegger’s Bagels
• Peet’s, Starbucks, most coffee shops, Panera Bread and Dunkin’ Donuts

Vegan Cream Cheese Options

Cream cheese is the most classic schmear to top a bagel. Plain, veggie, chive, or strawberry are the most popular flavors, and there are plenty of vegan brands out there for instant satisfaction. The top options include:

• Tofutti Better Than Cream Cheese in Original, Whipped, Garlic & Herb, and Herbs & Chive
• Miyoko’s Creamery Organic Cultured Vegan Cream Cheese in Classic Plain, Everything, Savory Chive, Fish-Free Lox, and Cinnamon Raisin.
• Violife Just Like Cream Cheese in Original, Strawberry, and With Chives
• Daiya Cream Cheeze in Plain, Strawberry, Chive & Onion, and Roasted Garlic & Herbs
• Follow Your Heart Dairy Free Cream Cheese
• Kite Hill Cream Cheese Alternative in Plain, Everything, Chive, and Garden Veggie
• Wild Creamery Dairy Free Cream Cheese
• So Delicious Cream Cheese Style Spreads in Creamy Original and Chive & Onion
• Moocho Cream Cheese Style Spreads in Just Plain Yum, Garden Vegetable, and Strawberry

You can make your own vegan cream cheese from scratch in just 5 minutes, starting with a base of cashews and dairy-free yogurt in this recipe from Nora Cooks.  

When you want to switch up your avocado toast routine, pile it high on a toasted bagel for a more substantial bite. Avocado bagels, topped with an extra sprinkle of everything bagel spice, are possibly even better than the original toast.

Vegan bagel bites are the perfect way to jazz up mini bagels for a crowd-pleasing snack. Best of all these can be made in the oven, microwave, or air fryer!

Frequently Asked Questions About Vegan Bagels

Q: Are Panera bagels vegan?

A: Panera has four vegan bagel options: Plain, Everything, Blueberry and Sesame bagels are all plant-based options at Panera Bread. There are no vegan spread, but you can ask for sliced avocado on the side to make your own avocado bagel.

Q: Are Thomas’ Bagels vegan?

A: You’re in luck! Most of Thomas’ Bagels are vegan, including the bagel thins and mini bagels. Their vegan flavors are Blueberry, Cinnamon Swirl, Cinnamon Raisin, Everything, Onion, Plain, Plain made with Whole Grain, and 100% Whole Wheat.

Q: Are Einstein Bros Bagels vegan?

A: Of all the national bagel chains, Einstein Bros Bagels is the best one for a hungry vegan to visit. They have far more than a baker’s dozen flavors to choose from, including Ancient Grain, Cinnamon Raisin, Cranberry, Everything, Garlic, Onion, Plain, Poppy seed, Pumpernickel, Sesame, Blueberry, Chocolate Chip, French Toast, Pretzel, Ancient Grain Thin, Plain Thin, Whole Wheat Thin, Apple Cinnamon, and Power Protein Bagel. To top it all ff, you can choose from hummus, peanut butter, or strawberry jelly.

Q: Are Noah’s Bagels vegan?

A: This California-based chain is owned by the same parent company as Einstein Bros Bagels, so all the vegan options above are available here too.

How To Make Your Own Bagels at Home

If you love baking or just want to try something new, making bagels from scratch is always an incredibly gratifying experience. Nothing compares to a fresh bagel, still warm from the oven, and made exactly to your tastes!

Chef Philip Gelb hosts private dinners and cooking classes in San Francisco’s Bay Area and has generously shared his secret formula for authentic NYC-style vegan bagels on BitterSweet Blog. Even if you’re not local, now everyone can experience the genuine article.

Gluten Free Vegan Bagels

If you or someone you love has celiac disease, don’t despair!  The Banana Diaries has a fantastic gluten-free vegan bagel recipe, and even a variation that’s yeast-free, too.

Air Fryer Bagels? Oh Yes!

Air fryers can do anything, or so it seems. Yes, that means you can make vegan air fryer bagels, too, thanks to the super simple recipe on Healthy Helper. Best of all, these don’t even need to be boiled, which makes the process quick, easy, and much less messy.

Paleo Bagels & Keto Bagels

There’s a bagel for you, too! Meat Free Keto has the healthiest recipe you can find, all completely vegan, of course!

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Homemade Vegan Bagels

Ready for the best homemade vegan bagels recipe? This one is simple, loved by many, and will make your house smell amazing. This vegan bagel recipe comes from longtime vegan chef Philip Gelb. Philip has been teaching plant-based cooking classes in Oakland for many years, and has even taught bagel making classes! These delicious homemade bagels are a crowd favorite every time. And they're absolutely perfect served up with some dairy-free cream cheese, plant-based butter, or a big heap of tofu scramble and melted vegan cheese!

Course Breakfast

Cuisine American

Keyword homemade bagel recipe, vegan bagel recipe

Prep Time 45 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Servings 12 bagels

Calories 210kcal

Author Philip Gelb

Ingredients

• 1 teaspoon active dry yeast
• 4 tablespoons rice malt, divided barley malt or agave
• 2 cups warm water 105 Degrees Fahrenheit
• 1 teaspoon salt
• 2 cups whole wheat flour
• 3 cups all-purpose flour
• 1 tablespoon olive oil
• 1½ teaspoons baking soda
• Dried Garlic Dried Onion, Sesame Seeds, Poppy Seeds, and/or Coarse Salt (Optional)

Instructions

• In a large bowl, combine the yeast, 1 tablespoon of malt, and the warm water. Allow yeast to proof until the surface becomes foamy (this will take around 5 minutes). Whisk in the salt. Add the whole wheat flour and 2 cups of the all-purpose flour, stirring with a wooden spoon until incorporated.
• Place the bagel dough on a solid sturdy surface and slowly work in the rest of the all-purpose flour. Knead for 10 minutes or until smooth and elastic. Coat the dough with olive oil, place in a bowl, and cover tightly with a clean dish towel.
• Allow to rise until the dough has doubled in volume; approximately 1 hour, depending on temperature and altitude. Time can vary significantly based on these factors.
• After your vegan bagel dough has doubled, knead it lightly for 1 minute. Divide the dough into 12 equal parts. Roll each piece into log and then fold it into a circle, firmly pressing the seam together. Place each bagel on a lightly floured surface, cover with a clean towel, and let rise until doubled; about 1 hour.
• Meanwhile, preheat your oven to 500 degrees F and place a baking stone inside, if using. Otherwise, the bagels can be baked on a standard sheet pan. In a large pot, bring 3 quarts of water to a boil and add the baking soda along with the remaining 3 tablespoons of malt. The baking soda is necessary to properly texture and brown the bagels.
• After the bagels finish their second rise, boil each bagel for 1 minute on each side, keeping the water at a consistent, rapid boil.
• Now your bagels are ready to bake. Top them with any desired seasonings, patting them gently into the top with your hands. Transfer carefully to your baking stone or sheet pan, and bake for about 15 minutes.

Notes

The bagels are best served within 15 minutes of emerging from the oven!

Nutrition

Calories: 210kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 338mg | Potassium: 58mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 24mg | Iron: 2mg

This vegan bagel recipe and bagel brands guide was written with support from Hannah Kaminsky.

The post Vegan Bagels appeared first on World of Vegan.

This delightful treat is sure to become a monthly (or weekly!) family favorite. Once you bake your first loaf, you’ll realize that this recipe is a must-have for any baking repertoire. It’s an easy-to-follow recipe that brings a burst of flavor that will brighten up anyone’s day.

If your mouth is watering for a bite of sweet and tangy goodness, let’s get baking!

Why You’ll Love This Vegan Cranberry Walnut Bread

Baking your own bread is not only satisfying, but it’s also one of those activities that brings peace and comfort to your day. If family or friends take part in either the making or the eating of this bread, that’s even more reason to give it a try!

• Easy and Enjoyable to Make: Mix the simple dry and wet ingredients together and you’re good to go. No need to knead! (he he)
• Tangy, Slightly Sweet, and Heavenly: The combination of tart cranberries and crunchy walnuts is delightful. The perfectly balanced bread is not too sweet or too sour.
• Excellent for Meal Prep: Make a day or two before and you’ll have a tasty ready-made breakfast or snack whenever hunger strikes.
• Great for Breakfast, Snacks, or On-the-Go: All you need to do is slice and enjoy! This bread is incredible as is—warm, cool, or room temperature. Add a topping of choice, if desired. Our favorites include vegan butter, vegan cream cheese, thick jams, or even nut butter.
• Free of Dairy, Eggs, and Preservatives: Because you’re baking this bread yourself, there’s no added chemicals or any animal products to be wary of. You can also swap out or substitute any ingredient that you are sensitive to for even more versatility.

Key Ingredients

Explore the heart of this cranberry walnut bread recipe with a closer look at its key ingredients, where the vibrant notes of cranberries and the rich texture of walnuts come together to elevate this simple, delightful snack.

• Cranberries: These beautiful little berries are high in antioxidants and a good source of vitamins C, A, and K. Fresh cranberries are used in this recipe, but if fresh are not in season, feel free to use frozen berries thawed in the fridge. Dried cranberries can also work, but it would be best to reduce the amount of sugar to ½ (or ¾) of a cup instead.
• Walnuts: Full of omega 3s fats and fiber for a healthy heart and brain. Also high in iron, zinc, copper, selenium, vitamin C, and niacin. They’re an excellent choice of nut to add to your daily meals. Feel free to add an equal amount of nuts, if walnuts aren’t your favorite. A mix of unsalted nuts would also work well and taste lovely in this bread.
• Orange: The orange zest and juice add a small amount of bright sweetness to this fruity bread. It not only complements the tart cranberry flavor but you’ll get a tiny boost of vitamin C, as well. For an unusual twist, try using tangerine or clementine instead.
• Flaxseeds: This nutty bread is just full of healthy fats. Along with the walnuts, the flaxseed adds even more omega 3s to every bite. A ground flax “egg” acts as a binder to keep the bread dough together. You can swap out the flaxseeds (if needed) for mashed ripe banana, a powdered egg alternative, applesauce, or soaked chia seeds. Check out this vegan egg replacement guide for even more suggestions.

How To Make No Knead Cranberry Nut Bread

These simple steps are all you need to know to get started on this luscious loaf. Once you get the orange and flax egg prepped, everything else is a cinch. Just add to the bowl, mix, and bake. No need to knead!

Step 1: Zest and juice the orange. Set aside the 3-4 tablespoons of juice and zest for later.

Step 2: Make the flax egg using 3 tablespoons of warm water and 1 tablespoon of ground flaxmeal. Leave to thicken.

Step 3: Preheat the oven to 325 degrees F and grease the loaf pan. You can also line it with parchment paper.

Step 4: Mix up the dry ingredients well. The flour, salt, baking soda, baking powder, and sugar should be incorporated fully.

Step 5: Into the same bowl, add in the wet ingredients of orange zest, orange juice, flax egg, melted vegan butter, vanilla, and boiling water. Stir well until the batter is smooth.

Step 6: Add in the nuts and cranberries. Mix just enough to combine.

Step 7: Sprinkle with optional chopped walnuts and dried cranberries. Place in oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan and sit for at least an hour before removing the loaf and cutting the bread. (Note: Bread is even better the next day. It’s totally worth the wait.)

Helpful Tips and Suggestions for Serving

The best part of making a fresh loaf of bread is deciding how to enjoy it! This cranberry walnut bread is very versatile, especially with ingredients. Here are our favorite tips on ways to swap ingredients and how to serve this bread most successfully.

• Best Made Ahead: This wonderful walnut cranberry bread is even better the next day. Although it tastes delicious right out of the oven, the flavor and texture are best after resting for a day.
• Toasted vs. Chilled: Sliced and toasted (with extra vegan butter) or eaten right from the fridge slathered with vegan cream cheese are both super tasty options. Toasted tastes best with a hot cup of tea, while chilled is perfect for taking it on-the-go or with a cool beverage.
• Four Fruity Flavors: Instead of fresh cranberries, try swapping for big juicy blueberries, sliced strawberries, peeled peach halves, or in-season chopped apples.
• Go Nuts!: If walnuts aren’t your favorite, how about adding in slivered almonds, pistachios, macadamia nuts, or pecans? You could also add a sprinkling of chocolate chips to the top as well before baking.
• Feel Free to Use Gluten-Free: We’ve tested this recipe with Bob’s Red Mill Gluten-Free 1-to-1 baking flour with excellent results.
• Lower-Fat Version: For a low-to-no fat version, replace the 2 tablespoons of vegan butter with an equal amount of applesauce.
• Reduced Sugar Substitute: If you’d rather not use granulated sugar, try substituting for an equal amount of ripe, speckled, mashed bananas. Other options include date sugar, coconut sugar, or monk fruit.

Cranberry Walnut Bread Simple Storage

Store this no knead cranberry walnut bread in the fridge if you think you may not be able to eat the entire loaf in one week. If the bread will be gobbled up in less than a week, you can simply keep it covered on the counter.

A freshly baked loaf of bread will keep fresh for up to a week at room temperature, up to two weeks in the refrigerator, or for 2-3 months in the freezer. Make sure to wrap the bread in freezer paper (or parchment paper) and add it to a sealed, freezer-safe container before freezing. Thaw in the fridge a day or two before serving the bread or slice carefully and warm in the toaster.

More Easy Bread Recipes to Try

• If sumptuously savory breads are what you’re craving, make sure to try this Pesto Pull-Apart Bread, Vegan Focaccia Bread, or Rosemary Beer Bread.
• Satisfy your sweet tooth with these rich Chocolate Zucchini Bread and celebratory Vegan Challah Bread recipes!
• This herb-filled Spelt Bread recipe is perfect for everyday sandwiches, toast, and even homemade croutons.
• Bake up a batch of Vegan Filipino Bread rolls to dip into hot chocolate or slather with sweet, homemade strawberry jam. Delish!

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Cranberry Walnut Bread (Easy + No Knead)

This cranberry walnut bread is a sweet and satisfying crowd favorite! Bursting with the vibrant flavors of dried fruit and crunchy nuts, this festive loaf will steal the spotlight on your holiday table. With simple pantry staples and a little bit of cheerful cranberry flavor, our cranberry walnut bread is the perfect bake-ahead bread for any celebratory occasion.

Course Baked Good, Breakfast or Snack

Cuisine American

Keyword cranberry walnut bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 294kcal

Author Gina House | World of Vegan

Equipment

• Loaf Pan 5" x 9"
• Sifter
• Zester
• Orange Juicer or a simple fork will do

Ingredients

• 1 medium orange
• 1 tablespoon ground flaxmeal
• 3 tablespoons warm water
• oil or spray oil for greasing the pan
• 2 cups all-purpose flour gluten-free 1-to-1 baking flour also works well
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons vegan butter melted
• 1 teaspoon vanilla extract
• ¾ cup boiling water
• 1 cup chopped walnuts plus a handful for topping (lightly toast in a dry, preheated pan, if desired).
• 1 cup whole fresh cranberries or thawed and drained frozen cranberries
• 3 tablespoons dried sweetened cranberries for topping (optional)

Instructions

• Using a zester, zest the orange peel and set the zest aside. Cut the orange in half, squeeze the juice into a small bowl to make 4-5 tablespoons orange juice, and set aside.
• In a small ramekin, mix 1 tablespoon of ground flaxmeal with 3 tablespoons of very warm water. Let sit for at least 10 minutes until it thickens. This will be your flax egg.
• Preheat the oven to 325 degrees.
• Spray or rub the sides of the loaf pan with oil and line with parchment paper.
• In a large mixing bowl, sift together the flour, salt, baking soda, baking powder, and sugar. Then stir to fully combine the dry ingredients.
• To the same bowl, add the orange juice, orange zest, melted butter, flax egg (flaxmeal and water mixture), vanilla extract, and boiling water. Mix well.
• Add the nuts and cranberries, reserving a small amount of nuts for topping, and mix just enough to combine.
• Spoon batter into the prepared loaf pan, sprinkle the top with the walnuts and dried cranberries (this is optional), and bake for one hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan and sit for at least an hour before removing the loaf cutting the bread.

Notes

• Lower-Fat Version: Feel free to substitute 2 tablespoons of applesauce for the plant-based butter for a lower-fat version.
• Gluten-Free Option: Tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour with excellent results.
• Add Some Pizzazz: Sprinkle some toasted walnuts, dried cranberries, white or dark chocolate chips, or  Turbinado sugar over the top before placing it into the oven to bake.

Nutrition

Calories: 294kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Sodium: 255mg | Potassium: 120mg | Fiber: 3g | Sugar: 25g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 2mg

Thanks to our amazing recipe testers Jessica Sabbagh, Nicole Benson, and Taylor Allred for testing this recipe! Cranberry Walnut Bread photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post No Knead Cranberry Walnut Bread appeared first on World of Vegan.

Sweet potatoes are one of the healthiest foods on the planet. They’re packed with Vitamin A, potassium, and fiber, and they’re a wonderful food to incorporate into your diet whenever possible.

So…how about swapping out that boring white bread you toast up in the morning with some colorful sweet potato toast? It’s healthy, delicious, and it’s even photogenic (for all you Instagram lovers)!

Without further ado, I’m excited to share this easy vegan breakfast recipe from The Plant-Based on a Budget Meal Plan. This has become a staple in our homes, and I hope you love it as much as we do! 

Sweet Potato Benefits

Sweet potatoes are a deliciously nutritious food that offer a variety of health benefits while never lacking in flavor. Here are a few awesome advantages of the almighty sweet potato:

• Rich in Vitamins – Sweet potatoes are heavily packed with vitamin A (more than 700% of the recommended daily value!), vitamin B6, manganese, potassium, copper, niacin, and pantothenic acid. Having sweet potato toast for breakfast will give you a serious morning boost!
• Full of Fiber – Sweet potatoes contain both soluble and insoluble fiber, which makes them excellent in aiding in gut health and helps keep you fuller for longer.
• Awesome Antioxidants – Berries aren’t the only food that have a high antioxidant content! Sweet potatoes contain various antioxidants, including anthocyanins (specifically found in purple sweet potatoes), which have been found to slow the growth of various types of cancers.

Sweet Potato Varieties

Sweet potatoes come in several different varieties and depending on where you live, you may come across more than a few different kinds!

While jewel sweet potatoes are some of the most common for roasting and traditional baking, other types such as purple and creamsicle sweet potatoes offer a nice variance in color and flavor! If you do go with a purple sweet potato, be sure to check on the baking recommendations since they’re best baked at a low temperature due to their low moisture content.

How To Cut Sweet Potatoes

Wash the sweet potatoes thoroughly to remove any dirt. Peeling is optional; leaving the skin on adds extra nutrients and a rustic touch. If peeling, use a vegetable peeler or a knife. Trim off both ends of the sweet potato for a clean start.

Slice the sweet potato in half lengthwise, then continue lengthwise cuts into planks that are about 1/4 inch thick. Consistent thickness ensures even cooking.

Alternatively, you can slice it into rounds, just keep in mind each piece will be smaller and hold less toppings.

When placing the sweet potato slices on a baking sheet make sure they’re in a single layer and aren’t overcrowded to allow proper cooking.

Once toasted, add your favorite toppings! Whether it’s avocado, nut butter, or savory spreads, sweet potato toast is a versatile canvas for a variety of flavors.

Topping Ideas

Nut Butter Goodness – Peanut butter is a classic choice for sweet potato toast but cashew and pistachio butter would also make fantastic options. If you’re sensitive to nuts, go for some warm tahini mixed with maple syrup instead!

Yay for Yogurt – If you want to get some probiotics into your morning routine, smother some delicious non-dairy yogurt onto your sweet potato toast! Also amazing with a little maple syrup and sliced fruit.

Avocados All the Time – If you’re feeling more savory than sweet, why not go for some sliced avocado and a little bit of pepper or nutritional yeast. 

Butter and Salt – if you’re craving traditional buttered toast, grab your favorite dairy-free butter (or make your own vegan butter!) and spread it on the hot toasted sweet potato with a sprinkle of salt. 

Mashed Banana – For a truly zero-waste breakfast option, mash a banana over the sweet potato and enjoy! Top with a sprinkle of cinnamon for extra dimension and flavor

Sweet Potato Toast Storage

With this recipe, we’d recommend only making what you plan to eat but if you do find yourself with leftovers, we’d advise storing the cooked sweet potato in the fridge in an airtight container for 3-5 days separate from any toppings you may plan to add.

Serving Suggestions

Although we think sweet potato toast is perfectly acceptable to serve on its own, it’s also a great additional to a full blown brunch! Serve it with vegan French toast drizzled with maple syrup or a stack of blueberry vegan pancakes!

It’s also great serve served with a creamy berry polenta for something extra filling or this PB&J chia pudding parfait for something lighter!

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Easy Sweet Potato Toast

Are you ready to meet your new favorite easy breakfast recipe? This sweet potato toast is simple to make; plus, it's packed with far more nutrients than toast!

Course Breakfast

Cuisine American

Keyword baked sweet potato, gluten-free toast, sweet potato toast

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 serving

Calories 146kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• ½ large sweet potato or yam
• peanut butter
• jelly
• banana sliced

Instructions

• Preheat oven (or toaster oven) to 400°F.
• Slice the sweet potato in half lengthwise, and then thinly slice using a sharp knife into thin pieces. Note: If the pieces are too thick, they will take significantly longer to cook.
• Arrange slices on a baking sheet and bake for 20 minutes (until soft).
• Top with peanut butter, jelly, sliced bananas and enjoy!

Notes

• Have fun with this recipe and mix it up with different toppings!

Nutrition

Calories: 146kcal | Carbohydrates: 34g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Sodium: 94mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24118IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg

Sweet potato toast recipe from the Plant-Based on a Budget Meal Plan (Week 3). Photos by Michelle Cehn.

The post Sweet Potato Toast appeared first on World of Vegan.

This almond milk and strawberry smoothie recipe couldn’t be easier to blend together using just a handful of ingredients you likely have in your freezer and pantry already. And it’s healthy, too! What are we waiting for? Let’s get blending!

Superstar Smoothie Ingredients

Ever wonder why fruit smoothies are even better when you include plant milks and seeds? If you think about it, a simple smoothie can be a powerhouse of positive nutrition in a single glass.

Frozen Strawberries

Strawberries are the star of this smoothie show! Berries boost your vitamin C, fiber intake, and particularly polyphenols (known also as awesome antioxidants). You can use store bought frozen strawberries, or fresh strawberries that you freeze yourself! If you freeze the strawberries yourself, just make sure they are fully frozen before making this smoothie.

Ripe Spotty Bananas

A smoothie staple! Bananas help create a sweet, rich, thick, creamy, milkshake-like consistency in any smoothie. They also have fantastic levels of fiber, potassium, and vitamin B6. This is the ingredient that makes your smoothie s-m-o-o-t-h.

The perfect bananas for smoothies are very ripe and spotty. The more you allow bananas to ripen, the sweeter they get!

Ground Flaxseed Meal (Flaxmeal)

Ground flax is a vegan pantry staple. It can be used as an egg replacer in baking recipes, and added to numerous recipes! We add flax to this smoothie as a healthy source of omega-3 fats which are critical for brain health. If you don’t have flaxmeal, you can simply leave it out!

Rolled Oats

Why add oats? Something magical happens when you mix rolled oats with soy milk. This plant-based milk mixture becomes extra creamy and even more delicious. The trick to this is that you do need a high-speed blender to make this happen. It’s totally worth it!

If you have a high-powered blender, you can add the oats raw and they will blend smooth. If you’re working with a lower power blender, add the milk and oats first, and allow them to rest in the blender for 15 minutes before adding your other ingredients and blending. This will soften the oats for easier blending and a creamier result!

As a whole grain, oats provide much needed soluble fiber (beta-glucan, the best kind!), B vitamins, and minerals. 

Almond Milk

Supercharged with vitamins and give your smoothie that lovely rich flavor with almond milk. This recipe calls for unsweetened almond milk, since the two ripe bananas bring plenty of sweetness to the smoothie already, but any type will work! If you don’t have almond milk on hand, you can use any variety of plant-based milk in this recipe.

How to Serve Up This Strawberry Smoothie

Although smoothies are usually a solitary snack or single breakfast, you might be wanting to add a little something extra. Here are some suggestions for your Strawberries ‘n’ Cream Smoothie:

Always Okay to Add Berries – You can never go wrong by adding more berries to your breakfast. Sliced strawberries, blueberries, blackberries, or even cherries bring some sweetness, fiber, and vitamin C when sprinkled over the surface of your smoothie. 

Power Up With Protein Powder – If you need this mixture to keep you full for most of the morning, try adding a scoop of vegan protein powder—like these brands.

A Nod to Chopped Nuts – Experiment with texture by topping with a few candied walnuts or your favorite nuts. This will add healthy fat, fiber, and protein to your smoothie and make it into more of a meal.

Blend It Into a Bowl – Add a little less liquid and you’ll have the perfect creamy consistency for a smoothie bowl. Add some shredded coconut, a spoonful of chocolate hazelnut spread, and a few slices of fresh strawberries or banana. Beautiful!

Want Whipped Cream? No problem! If you have a can of coconut milk in your cupboard, you’re all set to go. You can use the spray cans from the grocery store, but homemade coconut whipped cream is just heavenly!

Simple Storing Options

Smoothies are best consumed fresh within the first 15 minutes of blending, and we highly recommend adjusting the recipe to fit your appetite so no smoothie goes to waste.

If you need to save your almond milk strawberry smoothie leftovers, they can be saved in the fridge for in a covered container, but the texture and flavor will change. If you have an insulated water bottle or thermos, that would be even better for keeping your remaining smoothie cool and fresh in the fridge.

When you’re ready for the smoothie, a good idea is to blend your leftovers with a small handful of frozen fruit to get your smoothie thick and creamy again, especially if the consistency looks a little thin. Best to use the fruit already in your smoothie, but you can also branch out and try something new. 

More Super Smoothies or Fresh Juices to Try

• Pineapple Banana Smoothie
• Mango Spinach Smoothie
• Blackberry Smoothie
• Gingerbread Smoothie
• Mango Pineapple Smoothie
• Fresh Strawberry Juice
• Red Raspberry Smoothie
• Tropical Mango Banana Smoothie

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Almond Milk Strawberry Smoothie (Without Yogurt)

This easy 5-ingredient almond milk strawberry smoothie is a team favorite! It's thick and velvety like a strawberry milkshake that's secretly healthy. And it's made without yogurt, as the rolled oats make it extra creamy and extra filling as a quick-fix breakfast that's vegan-friendly and dairy-free!

Course Breakfast

Cuisine American

Keyword breakfast smoothie, creamy vegan smoothie, smoothie with oats, strawberry smoothie, vegan smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 529kcal

Author Michelle Cehn

Equipment

• 1 High Speed Blender

Ingredients

• 1 cup almond milk
• ¼ cup rolled oats
• 2 cups frozen strawberries
• 2 large ripe bananas not frozen
• 1 tablespoon ground flaxseed meal

Instructions

• In a high-powered blender (such as a Vitamix) add the almond milk and rolled oats and blend on high until smooth.
• Add the frozen strawberries, ripe bananas, and flaxseed meal, and blend on high until completely smooth and pale pink in color.

Notes

• Want to add vegan protein powder? It will blend beautifully into this smoothie—although I’ll usually add an additional splash of water to thin it out. This is also a very sweet smoothie, so sweetened protein powders can be a tad overpowering.

Nutrition

Calories: 529kcal | Carbohydrates: 104g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 1836mg | Fiber: 18g | Sugar: 49g | Vitamin A: 712IU | Vitamin C: 193mg | Calcium: 389mg | Iron: 4mg

The post Almond Milk Strawberry Smoothie (Without Yogurt) appeared first on World of Vegan.

Hailing from the renowned Poison Berry Bakery in Cleveland, Ohio, where they were dubbed “magical” and “life-changing” by loyal patrons, these vegan cinnamon rolls are a heavenly treat. They now grace kitchens worldwide, thanks to Jen’s cherished recipe. Get ready to fall in love with the best cinnamon rolls you’ve every taste, just as countless others have before you, as they make their mark as a timeless classic.

Why You’ll Fall in Love With These Vegan Cinnamon Rolls

• Irresistible Swirls of Sweetness: These cinnamon rolls are a mouthwatering fusion of soft, fluffy dough and a rich, cinnamon-sugar filling that will leave your taste buds dancing in delight.
• Totally Plant-Based: Whether you’re a seasoned vegan or simply exploring plant-based options, these rolls are a testament to how indulgent, satisfying, and dairy-free treats can be.
• Quick and Easy: With simple, straightforward steps, even novice bakers can create these scrumptious rolls. In just a few hours, you’ll be savoring the warm, gooey, homemade perfection.
• A Perfect Pastry Pairing: These vegan cinnamon rolls are the ultimate companion to your morning coffee, a cozy weekend brunch, or a sweet treat to brighten any time of day.

Key Ingredients

Ground Flaxseed Meal: Used as a vegan egg substitute, ground flaxseed meal creates a flax “egg” when mixed with water. It’s essential for binding the dough together. If needed, you can substitute with chia seed meal or a commercial egg replacer.

Soy Milk: Soy milk is a versatile and creamy option in this recipe. Feel free to use your preferred plant-based milk. Choose unsweetened varieties to better control the sweetness of the cinnamon rolls.

Vegan Butter: Ensure your vegan butter is at room temperature for easy incorporation into the dough and filling. Look for a high-quality, non-hydrogenated option for the best results.

Active Dry Yeast: Make sure your yeast is fresh and not expired for successful dough rising. You can also use instant yeast by adding it directly to the dry ingredients, skipping the initial proofing step.

Granulated Sugar: The sugar helps activate the yeast and sweetens the dough and filling. It’s versatile, but you can also experiment with different sweeteners, like coconut sugar, maple syrup, or agave nectar.

Vanilla Extract: Enhancing the aromatic quality of the cinnamon rolls, vanilla extract adds a delightful touch. Opt for pure vanilla extract for the best flavor.

All-Purpose Flour: Use regular all-purpose flour for a classic texture.

Brown Sugar: Brown sugar mixed with vegan butter and cinnamon creates the luscious cinnamon-sugar paste that makes these rolls so delectable! For a healthier twist, consider using coconut sugar as a brown sugar substitute.

Vegan Cream Cheese: Opt for a plain vegan cream cheese. It’s the perfect base for a creamy frosting!

Powdered Sugar: Feel free to adjust the sweetness by adding more or less powdered sugar to suit your taste.

How To Make Vegan Cinnamon Rolls

Make The Dough

Step 1: For the dough, combine the flaxseed meal and 5 tablespoons of warm water in a small bowl, letting it rest and thicken for at least 5 minutes. In a medium pot over medium heat, warm the soy milk until small bubbles form. Remove from heat, stir in the vegan butter, and allow it to cool to room temperature.

Step 2: In a large bowl, blend the yeast, 1 teaspoon of granulated sugar, and 1⁄4 cup of warm water, letting it sit for 10 minutes to activate the yeast.

Step 3: Add the flaxseed mixture, soy milk concoction, and vanilla extract, then stir in 2 1⁄4 cups of flour, the remaining granulated sugar (1⁄4 cup minus 1 teaspoon), and salt with a fork. Gradually introduce the remaining cup of flour and knead for approximately 5 minutes until the dough is smooth. Form the dough into a ball, cover with a damp paper towel, and allow it to rise for 1 hour in a warm spot (ideally 80 to 90 degrees F).

Prepare The Filling

Step 4: For the filling, combine the vegan butter, brown sugar, and cinnamon in a small bowl, mashing them with a fork until the mixture is smooth and free of lumps.

Roll And Bake

Step 5: Roll out the dough into a 12 × 15-inch rectangle on a floured surface using a floured rolling pin. Evenly spread the brown sugar mixture across the dough.

Step 6: Roll the dough tightly from one of the shorter sides to create a 12-inch-long roll, sealing it by pinching the edge. Slice the roll into 12 equally sized pieces with a sharp knife and arrange them on a baking sheet lined with parchment paper or a silicone mat.

Step 7: Cover with a damp towel or paper towel and let them rise for 1 to 2 hours until they have doubled in size. Preheat the oven to 350 degrees F.

Step 8: Bake the rolls for about 20 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean. Be careful not to overbake. To prevent the filling from sticking, immediately lift the rolls off the pan using a spatula and transfer them to a cooling rack.

Prepare The Frosting

Step 9: Let the rolls cool completely before frosting. For the frosting, use an electric hand mixer to beat together the vegan cream cheese and butter in a medium bowl. Add the powdered sugar, vanilla extract, and salt, beating until the frosting is smooth and thick, and spread it evenly over each cinnamon bun.

How To Store

• Room Temperature: If you plan to consume the cinnamon rolls within 1-2 days, you can store them at room temperature. Allow the rolls to cool completely, then place them in an airtight container or cover them with plastic wrap. Keep them in a cool, dry place away from direct sunlight or heat sources.
• Refrigeration: For longer storage, refrigeration is a great option. Allow the cinnamon rolls to cool, then place them in an airtight container or wrap them tightly with plastic wrap. Refrigerate for up to 5-7 days. Before serving, you can gently reheat them in the microwave or oven to restore their freshness.
• Freezing: To store cinnamon rolls for an extended period, freezing is the best choice. Once the rolls have cooled completely, wrap them individually in plastic wrap and place them in a freezer-safe bag or airtight container. They can be frozen for up to 2-3 months. When you’re ready to enjoy them, thaw the rolls in the refrigerator overnight, then reheat in the oven or microwave as desired.

Variations

Ready to take your cinnamon roll game to the next level? We invite you to explore a world of exciting flavor twists and unique adaptations to make these vegan cinnamon rolls truly your own!

• Nutty Delight: Sprinkle chopped nuts, such as pecans or walnuts, over the cinnamon-sugar filling for a delightful crunch and extra flavor.
• Fruit Fusion: Add a layer of diced apples, raisins, or dried cranberries to the filling for a fruity twist that complements the cinnamon.
• Zesty Citrus: Mix some citrus zest (lemon, orange, or lime) into the brown sugar filling for a refreshing, tangy touch.
• Chocolate Lovers: For a chocolatey twist, sprinkle chocolate chips, cocoa powder, or vegan chocolate chunks onto the dough before rolling it up.
• Creamy Caramel: Drizzle a homemade vegan caramel sauce over the rolls before baking for a luscious, gooey topping.
• Fruity Icing: Add fruit puree (like raspberry, strawberry, or blueberry) to the frosting for a fruity burst of flavor.
• Coffee-Infused: Mix finely ground coffee into the cinnamon-sugar mixture for a mocha-inspired twist.
• Glazed Bliss: Swap the cream cheese frosting for a classic vanilla glaze or a maple glaze, providing a different sweetness to your rolls.
• Savory Surprise: If you’re feeling adventurous, try a savory version! Use garlic, herbs, and vegan cheese in the filling, then top with a savory vegan cream cheese or garlic-infused glaze.

Feel free to get creative and combine these ideas to create your own signature vegan cinnamon roll variation. The possibilities are endless!

Frequently Asked Questions

More Vegan Baking Recipes

Craving more baking recipes? Here are some of our favorites:

• Create your own delightful toaster pastries with these vegan pop tarts, featuring flaky, golden crusts and fruity fillings.
• Elevate your tea time with these vegan scones, which are tender, buttery, and perfect for pairing with your favorite spreads and jams.
• Enjoy the classic flakiness and buttery taste of croissants without animal products in these delicious and vegan-friendly pastries.
• Dive into the world of decadent and rich chocolate goodness with these fudgy vegan brownies that are incredibly moist and indulgent.
• Whip up a batch of these tender and juicy vegan blueberry muffins for a breakfast treat that’s bursting with fruity goodness.

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Vegan Cinnamon Rolls

Nothing beats the comforting smell of warm cinnamon buns baking in the oven. Our friend Jen Regan would make these every Friday morning at her all-vegan Poison Berry Bakery in Cleveland, Ohio, and her regular customers came in like clockwork to stock up, calling them “magical” and “life changing.” Sadly for us, Jen has since moved on to other adventures, but we’re excited to help these cinnamon rolls live on in homes all around the world with Jen’s recipe.

Course Dessert

Cuisine American

Keyword best vegan cinnamon rolls, vegan cinnamon rolls

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Rising 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 12 rolls

Calories 381kcal

Author Jen Regan

Equipment

• electric hand mixer

Ingredients

Dough:

• 2 tablespoons ground flaxseed meal
• 5 tablespoons plus ¼ cup warm water divided
• ¾ cup soy milk any variety
• ¼ cup vegan butter
• 1 ½ tablespoons active dry yeast
• ¼ cup granulated sugar divided
• 1 teaspoon vanilla extract
• 3 ¼ cups all-purpose flour divided
• ½ teaspoon salt

Filling:

• ½ cup vegan butter softened at room temperature
• 1 cup brown sugar packed
• 1 ½ tablespoons ground cinnamon

Frosting:

• 4 ounces plain vegan cream cheese (half an 8-ounce container)
• ¼ cup vegan butter softened at room temperature
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla extract plus additional if needed to thin out
• Pinch of salt

Instructions

• To make the dough, in a small bowl, whisk together the flaxseed meal and 5 tablespoons of warm water. Set aside to rest and thicken for at least 5 minutes.
• In a medium pot over medium heat, heat the soy milk until tiny bubbles form. Remove from the heat, stir in the vegan butter, and let cool to room temperature.
• In a large bowl, mix together the yeast, 1 teaspoon of the granulated sugar, and 1⁄4 cup of warm water. Let the mixture sit for 10 minutes to activate the yeast.
• Add the flaxseed meal mixture, soy milk mixture, and vanilla extract. Using a fork, stir in 21⁄4 cups of the flour, the remaining granulated sugar (1⁄4 cup minus 1 teaspoon), and the salt.
• Gradually add the remaining 1 cup of flour and knead for about 5 minutes, until the flour is incorporated and the dough is smooth. Form the dough into a ball in the bowl, cover with a damp paper towel, and let rise for 1 hour in a warm place (ideally 80 to 90 degrees F).
• To make the filling, in a small bowl, combine the vegan butter, brown sugar, and cinnamon and mash with a fork until the butter is fully incorporated and no chunks remain. Set aside.
• On a floured surface, using a floured rolling pin, roll out the dough into a 12 × 15-inch rectangle. Using your fingers, spread the brown sugar mixture evenly across the dough. Starting at one of the shorter sides, tightly roll the dough so you have a 12-inch-long roll. Pinch to seal. With a sharp knife, cut the roll into 12 equally sized slices and place them on a baking sheet lined with parchment paper or a silicone mat. Cover with a damp towel or paper towel and let rise for 1 to 2 hours, until doubled in size.
• Preheat the oven to 350 degrees F. Bake the rolls for 20 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. Do not overbake. Using a spatula, lift the rolls off the pan immediately to prevent the filling from sticking, and transfer to a cooling rack. Allow the rolls to cool fully before frosting.
• To prepare the frosting, using an electric hand mixer, beat together the vegan cream cheese and butter in a medium bowl. Add the powdered sugar, vanilla extract, and salt and beat until the frosting is smooth and thick. Spread the frosting evenly over each cinnamon bun.

Nutrition

Calories: 381kcal | Carbohydrates: 67g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 263mg | Potassium: 104mg | Fiber: 3g | Sugar: 23g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

This vegan cinnamon roll recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Kaylie Grace. This recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Cinnamon Rolls appeared first on World of Vegan.

It’s salty. It’s smoky. This lox is incredibly flavorful. And it’s perfect on a vegan bagel sandwich with your favorite vegan cream cheese (or homemade cashew cream cheese). Top it off with tomato, finely shredded red onion, cucumber sliced, and capers, and you’re ready for the perfect breakfast. 

What is Lox?

Lox is a bright pinky-orange salmon filet that’s been preserved through a process of brining. It’s typically served on bagels with cream cheese and other accouterments.

Bagels with lox has become a traditional staple of Jewish cuisine and you’ll often find it at Jewish brunches, after-Temple gatherings, Jewish diners, and beyond. 

Speaking of which, fun fact. Did you know the word “lox” comes from the Yiddish word for “salmon?” (Yiddish: לאַקס). Okay, okay, I’m done with my spiel. Get in the kitchen and whip this up with chutzpah, you mentsh!

The Perfect Carrot Lox — That Even Your Bubbe Would Approve Of!

This recipe is perfect for an easy buffet-style brunch or for breakfast for overnight guests (if you want to be the world’s greatest host). Growing up in a Jewish household, bagels with shmear and carrot lox was the norm for my family brunch occasions.

• If you have family is in town for a long weekend, this is the perfect recipe to whip up!
• Celebrating a vegan Bat Mitzvah or Bar Mitzvah? This carrot lox would be perfect served at an after-service buffet at your Temple. 
• Have a caterer? Share this recipe with them an they can easily prepare a platter like the one below for your guests. 

My family isn’t vegan, but they have been amazed by this recipe and are in awe of what carrots can do in place of salmon.

How We Discovered This Amazing Carrot Lox Recipe

I recently attended the Compassion In Action conference—a phenomenal event in Oakland with inspirational speakers and a room packed full of compassionate attendees who are working to make the world a kinder place. The event was catered by a new all-vegan meal delivery duo in Oakland called Planted Table. They served up vegan bagels with carrot lox and cashew cream cheese that were to die for.

I loaded up my plate and took about a trillion photos (because if it doesn’t go up on Instagram, did it really happen?) before devouring every last crumb. Before the event was even over I sent a message out to my new friends at Planted Table—co-founders Megan Scott and Chef Lauren Mahlke—asking if they’d like to share their amazing recipe on World of Vegan. To my gleeful surprise, they said yes! So here it is, my friends. The most incredible carrot lox recipe with homemade cashew cream cheese.  

Key Ingredients in Carrot Lox

Carrots: The heart of this recipe, carrots are transformed into a smoky, savory alternative to traditional salmon. Their natural sweetness and firm texture make them an ideal canvas for soaking up the flavors of the marinade.

Soy Sauce or Tamari: Soy sauce or tamari provides the umami depth that mimics the traditional brininess of lox. It infuses the carrots with a rich, salty flavor while enhancing the overall savory profile.

Liquid Smoke: Liquid smoke adds the signature smokiness that characterizes traditional lox. It imparts a deep, smoldering aroma and flavor to the carrots, replicating the sensation of smoked fish.

Maple Syrup: Maple syrup contributes a delicate sweetness that balances the smoky and salty notes. It not only adds a touch of sweetness but also helps caramelize the carrots during baking, creating a beautiful glaze.

Dill: Dill’s bright, herbaceous aroma and flavor are a classic complement to lox. It infuses the carrots with a refreshing, slightly tangy herbal note, reminiscent of traditional lox’s dill garnish.

Nori Flakes: Nori flakes bring a sea-like brininess and umami depth to the dish, making it feel even more like authentic lox. These seaweed flakes add a hint of oceanic essence, enhancing the overall seafood illusion.

Lemon Juice and Zest: Lemon juice and zest provide a zesty, citrusy punch that brightens the flavors of the carrot lox. The acidity from the lemon balances the richness of the marinade and adds a refreshing contrast.

These star ingredients work in harmony to create a vegan-friendly carrot lox that captures the essence of traditional lox while offering a unique, plant-based twist.

Vegan Bagel and Cream Cheese Options

Okay, now you have your plant-based lox. But what about the bagels and the schmear? You can certainly make your own vegan bagels and cream cheese from scratch. But if you’re short on time or just can’t be bothered, explore our Vegan Bagel Guide and you can find store-bought vegan cream cheese brands at most grocery stores and natural foods stores. You can also visit our How to Order Vegan at Einstein Bros Bagels guide!

About the Carrot Lox Recipe Creators

Megan Scott and Lauren Mahlke are two vegan sisters rooted in the San Francisco Bay Area who want to help people transform their lives through the power of healing food. In wanting the healthiest diet for their families, they decided to take their health into their own hands and evaluate how the food they eat nourishes and empowers them every day.

After transitioning to plant-based eating, their skin cleared up, they shed pounds, and they felt a new level of energy and wellness. If you’re in the Oakland area, you can look forward to dining on Planted Table‘s chef-prepared, delicious, healthy, vegan meals that can be delivered to your home or office.

They are the first zero-waste vegan meal delivery option out there, which is groundbreaking as most meal delivery services leave lots of plastic containers and packaging behind that end up in our landfills. Planted Table takes waste out of the equation by using reusable glass containers that they pick up at the end of each week, wash, and reuse. They’re awesome and ready to help you take the stress out of your family’s meal time.

More Deliciously Vegan Jewish Recipes to Try

• Matzo Ball Soup (perfect for celebrating a vegan Passover)
• Aquafaba Latkes (a must for any vegan Hanukkah dinner)
• Vegan Noodle Kugel (a popular Jewish sweet noodle casserole that’s great any time of year!)
• Matzah Tater Tots
• Mushroom Chopped Liver
• Stuffed Cabbage Rolls
• Coconut Raisin Rum Tapioca Pudding
• Vegan Salmon Guide

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Carrot Lox (Vegan Smoked Salmon)

No fish need to be disturbed for this vegan carrot lox! It’s perfect atop bagels with vegan schmear (that’s cream-cheese for the goyim out there). Garnish with tomato, thinly sliced onion, cucumbers, and capers, and you’ve got a bagel your bubbe would approve of. Mazel tov! Vegan smoked salmon, here we come.

Course Breakfast

Cuisine Jewish

Keyword carrot lox, vegan carrot lox, vegan lox, vegan smoked salmon

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 day day 1 hour hour 35 minutes minutes

Servings 12

Calories 38kcal

Author Chef Lauren Mahlke of Planted Table Meals

Ingredients

• 1 pound carrots thinly sliced
• ¼ cup soy sauce or tamari
• 1 tablespoon liquid smoke
• ¼ cup maple syrup
• 2 tablespoons dill fresh or dried
• 2 tablespoons nori flakes
• ¼ cup lemon juice and zest of lemon

Instructions

• In a shallow pan or ziplock bag marinate raw carrot slices for 1-3 days.
• Preheat oven to 300*
• In a roasting pan with at least 2 inch sides, place carrots and marinade in pan and roast for 90 minutes until carrots are smooth and cooked through.
• Remove from liquid and serve. Reserve liquid for another marinade (it’s great for tofu or tempeh).

Video

Notes

This recipe is best made ahead allowing the carrots to cool. The carrots like to marinate for at least a day.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 300mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6364IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.3mg

Recipe by superstar sisters Megan Scott and Lauren Mahlke. Photo of Megan Scoot and Lauren Mahlke by UltraSpective Photography. Recipe shared with permission from The Planted Table. 

The post Carrot Lox (Vegan Smoked Salmon) appeared first on World of Vegan.

Overnight oats are one of the most popular and “trendy” spins on oatmeal. Overnight oats have been sweeping the internet, Pinterest, Instagram, and beyond—and for good reason. They’re ridiculously easy to prepare.

Just grab a mason jar, pour in some oats, sprinkle in any add-ins you want (like frozen berries, fresh fruit, dried fruit, nuts, and seeds). Add a generous pour of your favorite plant-based milk (maintaining a 1:1 oats-to-milk ratio), and pop it in the fridge!

Voila. Tomorrow’s breakfast is ready.

What Are Overnight Oats?

Overnight oats are the no-cook, meal prep version of oatmeal. Instead of making your oatmeal on the stove each morning, you can whip up a batch the night before and have an easy grab-and-go breakfast the next morning.

Instead of heating the oats to soften, oats are soaked in water or milk. After several hours they soften enough to be enjoyed as if they were prepared in a pan!

The secret to a perfect bowl of overnight oats is using the right kind of oats with the right ratio of liquid. When you have it all in balance, it creates a creamy texture that’s the perfect base for a filling breakfast. From there, you can keep it simple and enjoy as-is, or get creative with your toppings to round out the meal.

Why You’ll Love Overnight Oats

It’s pretty incredible how the littlest bit of meal prep the night before can totally transform the vibe of your morning. No more hustling so you’ll have time to make breakfast. No more leaving dirty dishes in the sink while you rush out the door. And no more skipping the most important meal of the day because you don’t have time.

Seriously, what would you give for an extra 5 minutes in the morning? Well, here you go. Hit that snooze button and take an extra 10. 

You’ll have a delicious healthy breakfast ready and waiting for you when you wake up. You can devour it when you first crawl out of bed or grab it on your way out the door. Boom—breakfast handled!

Are Oats Healthy?

Yes, oats are very healthy! They are a whole grain and are high in fiber, protein, vitamins, and minerals. Oats can help lower cholesterol levels, reduce the risk of heart disease, and aid in weight loss.

Overnight oats are just as healthy as eating regular oatmeal so regardless of how you prefer to enjoy it, you’ll be reaping the benefits either way! It really comes down to all the additives you put into your oats. If you’re adding lots of brown sugar, it may not be as healthy as, say, sweetening it with a little date paste or maple syrup.

Key Ingredients For Overnight Oats

To create the perfect bowl of overnight oats, you only need three simple ingredients:

• Rolled oats: Also known as old fashioned oats, these will get you the best results. You can get away with quick oats, but they will be more mushy, however, don’t try steel cut oats as they won’t soften enough.
• Chia seeds: Not only do these little seeds help to thicken the consistency, they’re also an extra boost of fiber and protein to keep you full longer!
• Plant-based milk: Any kind will do. For more protein, try soy milk, or if you fancy some extra creaminess, use coconut milk.

How To Make Overnight Oats

This basic recipe for overnights is quick and simple to make! Once you know this recipe, it unlocks the door for myriad possibilities. Customize it with your favorite toppings and mix in additional flavors for a different option every morning!

Combine: In a sealable container like a mason jar, add the base ingredients and mix well. If the container has a tight lid, you can simply seal and shake to mix it all together.

Soak: Allow the oats to soak and thicken for at least a few hours or overnight. If you’re meal prepping for the week, you can make a big batch and allow it to soak for several days even.

Top it off: When ready, add your favorite toppings like fresh or frozen fruit, nuts, seeds, chocolate chips, shredded coconut or anything else that sounds good to you. For more ideas, see our add-in suggestions below.

Top Tips

• Use rolled oats, also known as old fashioned oats for best results. Quick oats will become too mushy and steel cut oats won’t soften enough. Rolled oats are the goldilocks of overnight oats.
• The base recipe is simple. If you like thick oatmeal, use a 1:1 ratio of oats to milk. You can always top it with another splash of milk in the morning when you eat it. If you like softer oatmeal, feel free to add more milk.
• Heat them up if cold oats aren’t your fancy. Although they’re perfectly safe to eat cold, and it’s the most common way to enjoy overnight oats, you can definitely warm them in a microwave for 1-2 minutes. If you’re going to add toppings like fresh fruit, warm it up first.
• Make a big batch to meal prep for the whole week. This base recipe keeps all week long in an airtight container in the refrigerator. Just keep in mind any toppings that may affect its shelf life. It’s best to not add fresh fruit until right before serving.

Overnight Oats Add-Ins

This is one of those recipes that you can get really creative with by using various plant milks, flavorings (like cinnamon or nutmeg), sweeteners (like maple syrup or brown sugar), and add-ins (like fresh fruit, chia seeds, raisins, goji berries, or even chocolate chips). Have fun with what you have on hand, and take a look at the ideas below for inspiration! 

• Chia seeds
• Ground flaxseeds
• Frozen berries
• Sliced banana
• Fresh fruit (Both Apple Pie and Strawberry overnight oats are scrumptious!)

Toppings

• Shredded coconut
• Coconut whipped cream
• Raisins
• Goji berries
• Jam
• Nut butter (Peanut Butter is a favorite of ours!)
• Maple syrup
• Agave nectar
• Brown sugar
• Cinnamon
• Nutmeg

If you need some go-to ideas, try Strawberries and Cream Overnight Oats, Apple Overnight Oats, and these delicious Peanut Butter and Jelly Overnight Oats!

Plant-Based Milk Options

• Coconut milk
• Soy milk
• Almond milk
• Cashew milk
• Water (yes, even water will work)

How Long Do Overnight Oats Last?

Overnight oats will stay fresh for up to 5 days if stored properly in an airtight container in the refrigerator. You can store them in individual serving-sized containers or meal prep in one big container and portion it out each morning when you’re ready to eat.

The longer oats soak, the softer they’ll get. If texture is a concern for you, you may only want to make enough for a few days instead of the whole week.

Can You Freeze Overnight Oats?

Yes! Overnight oats freeze beautifully. Allow the oats to soak for a few hours to properly soften before freezing. Place them in a freezer-safe container and store in the freezer for up to three months.

When ready to eat, transfer to the fridge to thaw overnight. Then when you’re to eat, add your toppings and enjoy!

Organic Oats

In this recipe, we used oats from One Degree Organic, a brand we’ve long-loved for their commitment to sustainability, consumer transparency, and organic farming. In fact, they even go beyond organic!

The first time One Degree Organics caught my eye at the grocery store was several years ago when I spotted cereal labeled “Veganic.” What?! I had never heard of such a thing before. But as a passionate vegan, I was intrigued. 

Veganic Farming

What does “Veganic” mean, exactly? Here is how One Degree Organic defines it…

Veganic agriculture is a principled way farmers grow crops without the use of chemicals, compounds, or animal inputs of any kind.

One of the key tenets of veganic agriculture is to reject animal-based fertilizer of any kind. The reason for this is to keep pathogens and contaminants away from crops. Even many organic farms use animal waste on fields, including blood meal and bone meal. These sources may carry an array of hormones, antibiotics, pesticides and other chemicals.

If you’ve ever dabbled in vegetable gardening—or even tinkered with house plants—you’ve probably noticed that almost every single bag of soil out there contains animal products. I went to Home Depot looking for a vegan soil and not one of the dozens of bags of soil they had was vegan. And of course, nobody there had ever heard of “veganic.”

Veganic gardening is not easy, and committing to veganic agriculture as a business involves paving a new path. That’s one of the reasons I have so much respect for One Degree Organic. They’ve been paving the way for more ethical and sustainable farming practices since way before it was cool. 

We Vote With Our Dollars 

Here at World of Vegan we often talk about the power we have as consumers. Every time we purchase something, we are casting a vote. A vote in support of that product. A vote in support of that company. A vote in support of that company’s practices and methods of operation. A vote in support of the ingredients used and how they were harvested. A vote for or against organic farming. A vote for or against sustainability. A vote for or against fair labor practices.

I could go on and on….

I personally feel very inspired by companies like One Degree Organic who are taking their ethics beyond the “norm” and even beyond the expected. They are striving to do even better than all else that’s out there. And when I put my dollars toward their oats, their cereals, their bread, and beyond, I know I’m voting for positive change in our food system. 

So, the next time you go to the grocery store, tune into the products your buying and brands you’re supporting. See if they’re aligned with the world you want to live in and know that you’re impacting the world when you cast your vote in the checkout line! 

More Oat Recipes

• Protein Mug Cake (Chocolate Baked Oats) is shockingly healthy and ready in just 5 minutes! It doubles as a healthy breakfast or a decadent after-dinner dessert.
• Pumpkin Baked Oatmeal also makes a great meal prep option and can be served warm or cold.
• For a truly effortless and delicious dessert, try these Vegan Chocolate No-Bake Cookies. They are chocolatey, chewy, and take just 5 minutes to prepare.
• For a delicious on-the-go snack or breakfast that’s nutritious and perfectly sweetened, these Homemade Granola Bars will be your new favorite obsession!
• Almost as easy as overnight oats, this Vegan Baked Oatmeal is low effort. Dump everything into one dish, stir it around, and leave it in the oven to take care of itself.

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Overnight Oats

Overnight oats are the ultimate lazy vegan breakfast. It comes together in a jiffy and will be waiting for you to grab-and-go in the morning. Enjoy!

Course Breakfast

Cuisine American

Keyword easy overnight oats recipe, how to make overnight oats, overnight oats

Prep Time 5 minutes minutes

Time to allow the oats to thicken 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 1

Calories 400kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 cup rolled oats
• 1 tablespoon chia seeds optional
• 1 cup plant-based milk use full-fat coconut milk for extra creaminess and decadence

Instructions

• In a container, cup, or glass jar, add the rolled oats, chia seeds, plant-based milk, and any other desired add-ins and mix well. 
• Cover and refrigerate overnight (or for 3+ hours).
• Remove from fridge and enjoy chilled! If you'd like, top with any desired toppings. Reference the post above for flavor and topping ideas.

Notes

Leftovers – Store covered in the refrigerator for up to 5 days.

Nutrition

Calories: 400kcal | Carbohydrates: 61g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 332mg | Potassium: 342mg | Fiber: 13g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 418mg | Iron: 4mg

Recipe by Michelle Cehn and photos by Amanda McGillicuddy for WorldofVegan.com. All content copyright of World of Vegan, all rights reserved.

The post Overnight Oats appeared first on World of Vegan.

Even if you’re not a huge fan of ordinary oatmeal, these slightly sweet and spiced bites will totally win you over. They’re just the right size for small hands or a smaller appetite. Grab a couple and you’ll be satisfied for hours. Because they’re so easy to make (and also awesome for meal prep), you may find that this mini muffin become your favorite fall treat.

Let’s get this pumpkin bites party started!

Why You’ll Fall In Love With This Baked Oatmeal Bites Recipe

Give these pumpkin oatmeal bites just one nibble, and you’ll be noshing on them every free moment you have. The balanced blend of spicy and sweet is delightful and oh-so-delicious. If those reasons aren’t quite enough, here are even more:

• Simple and Easy. In just 10 minutes, you’ll have a batch of these little nuggets in the oven, filling your kitchen with spices and the scent of fall. All you have to do is mix, pour, and bake.
• Delicious and Nutritious. Packed with omega 3s, B-vitamins, minerals, fiber, and heart-healthy ingredients, these mini muffins have the very best flavor and texture. It’s amazing how tasty they are any time of day!
• Satisfying Snack or Breakfast. With a healthy dose of fiber (and also a dash of sweetness), your tummy will be tamed and satiated.
• Great for On-the-Go. Prepare a batch ahead of time and these brilliant bites can be an excellent addition to lunches, busy morning breakfast grab, or a thoughtful baked gift for family and friends.
• Kid-Friendly. If you’ve been having trouble introducing your kids to oatmeal, you have your answer! These pumpkin bites taste just like warmly sweet and spiced chocolate chip muffins. Kids fall head over heels for these “treats.”

Key Ingredients

These little bites of heaven start with hearty rolled oats, which provide a delightful chewiness. Then, we spice things up with the warm notes of cinnamon, pumpkin spice and, of course, pumpkin puree for that quintessential fall flavor burst. So, let’s dive into the pantry and uncover the stars of this delectable recipe!

• Oats: Rolled oats work the best in this recipe. They are the main base that keeps the rest of the recipe ingredients together. Plus, they’re heart-healthy, full of fiber, and plant-based protein.
• Chia Seeds: These miraculous little seeds add fiber, omega 3s, and extra protein. You can substitute them for ground flaxseeds, if needed. But, the chia seeds do add a tiny bit of lovely crunch to these bites.
• Pumpkin Puree: This bright orange ingredient brings in extra vitamin A, C, and E, without any extra fat, cholesterol or sodium. Canned pumpkin is the easiest to use and any extra can be added to make a delicious pumpkin milkshake—yum!
• Non-Dairy Milk: Plant-based milks high in protein (such as soy or oat) boosts the creaminess and protein level of these sweetly spiced snacks. For a special burst of flavor, choose a seasonal milk such as Califia Farms’ Pumpkin Spice Oat Milk or Silk Pumpkin Spice Almond Creamer.
• Maple Syrup: This ingredient sweetens the oatmeal bites just enough without making them sickly sweet like candy. This lovely syrup is also high in antioxidants and adds calcium, magnesium, potassium, riboflavin, and zinc to your daily nutrition.
• Spices: Cinnamon is both sweet and warm, while the other flavors are spicy and a little more pungent. An alternative to pumpkin spice is apple pie spice (which contains cardamom, but no clove) or simply just use cinnamon. If neither appeals to you, leave out the cinnamon and pumpkin pie spices and add extra vanilla, dried orange peel, and/or cocoa powder instead.

How To Make These Oatmeal Bites

Step One: Start by preheating your oven to 350 degrees F. Lightly grease a muffin pan with oil or line it with 9 cupcake liners.

Step Two: In a large mixing bowl, combine oats, chia seeds, pumpkin spice, cinnamon, baking powder, salt, soymilk, pumpkin puree, maple syrup, vanilla extract, and 2 tablespoons of chocolate chips. Thoroughly mix the ingredients.

Step Three: Spoon the batter into the muffin tin, distributing it evenly to make 9 oatmeal bites. Sprinkle the remaining 2 tablespoons of chocolate chips on top.

Step Four: Bake for 11 minutes, then carefully remove from the oven and allow them to cool before serving.

How To Serve Up Healthy Oatmeal Bites

Want to impress your taste buds while staying on the healthy track? Whip up a batch of these delectable oatmeal bite snacks so that your cravings and health will be in perfect harmony. These tips and suggestions will give you even more ideas to spice up this already incredible recipe.

• Not Pleased with Pumpkin?: No problem! If pumpkin isn’t your favorite flavor, feel free to swap out the pumpkin puree for equal amounts of applesauce or mashed sweet potato. Both flavors will taste great with the same spices used in the recipe, too.
• Level Up with Fancy Frosting: For a healthier dessert option, use this recipe as the cupcake base and then add a layer of your favorite flavored frosting. Our Vegan Frosting Guide has everything you need to know about choosing pre-made frosting or making your own.
• Plant-Based Picnic Plans: Picnics are fun any time of year, even if you have to have them indoors due to dire weather conditions. These pumpkin oatmeal bites are perfect for packing into a picnic basket because they’re light, easy to make ahead of time, and are full of fiber and healthy fats. Choose muffin liners to suit the season and you’ll have an appealing addition to your mouthwatering menu.

More Easy Pumpkin Recipes to Try

Here are even more pumpkin-packed recipes that are tempting all year round (and not just during the holiday season). If you have a favorite pumpkin recipe, please let us know in the comments below!

• Looking for a thrilling treat that’s crunchy and sweet? If so, make a batch of these Sweet Spiced Roasted Pumpkin Seeds the next time you carve a pumpkin. Remember not to throw out the seeds!
• If appealing autumn beverages are what you crave, you must try this creamy Pumpkin Milkshake or cozy Pumpkin Spiced Latte.
• Baked goods right out of the oven are hard to resist. That’s why you should add these velvety Vegan Pumpkin Pie and plump Pumpkin Muffins with Chocolate Chips to your repertoire!
• When you’ve gone through all of these ravishing pumpkin recipes, we have even more in our 25 Best Vegan Pumpkin Recipes roundup!

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Pumpkin Baked Oatmeal Bites

Celebrate the fall season with these super satisfying oatmeal treats! Packed with healthy and nourishing ingredients, they're a quick and easy on-the-go breakfast or midday snack. The pumpkin spice flavor will sure to have you craving for more!

Course Breakfast or Snack

Cuisine American

Keyword healthy oatmeal bites, oatmeal bites, pumpkin oatmeal bites

Prep Time 14 minutes minutes

Cook Time 11 minutes minutes

Total Time 25 minutes minutes

Servings 9

Calories 168kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 ⅓ cup rolled oats
• 1 tablespoon chia seeds
• 2 teaspoon pumpkin spice
• 1 teaspoon cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup soymilk or other plant-based milk
• ½ cup pumpkin puree
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 4 tablespoons vegan chocolate chips mini if available, divided (optional)

Instructions

• Preheat the oven to 350 degrees F.
• Gently grease a muffin pan with oil or line it with 9 cupcake liners.
• In a large bowl, add the oats, chia seeds, pumpkin spice, cinnamon, baking powder, salt, soymilk, pumpkin puree, maple syrup, vanilla extract, and 2 tablespoons of the chocolate chips. Mix to combine.
• Spoon batter into the muffin tin, evenly dividing it into 9 muffins bites. Sprinkle with remaining 2 tablespoons of chocolate chips.
• Bake for 11 minutes, and then remove from the oven and allow to cool.

Notes

• Enjoy warm from the oven, room temperature, or freeze for later.
• These are fantastic for the fall season, Halloween parties, an easy grab-and-go breakfast, and kids lunchboxes and after school snacks.
• Want a protein boost? Add one scoop of plant-based protein into the batter. No other recipe or cooking time adjustments need to be made. We tested this and couldn’t taste a difference!

Nutrition

Calories: 168kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 85mg | Potassium: 117mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2171IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg

The post Pumpkin Baked Oatmeal Bites {Healthy + Kid-Friendly}  appeared first on World of Vegan.

The infusion of blueberries not only adds a burst of natural sweetness but also a pop of vibrant color, making each bite a tantalizing blend of flavors.

Crafting a fluffy vegan pancake is much easier than you think! With some simple swaps, you can make a big stack of these irresistible vegan blueberry pancakes in less than 30 minutes! Whether you’re a seasoned vegan or simply exploring plant-based options, these pancakes showcase how easy and enjoyable it can be to embrace a compassionate and delicious lifestyle!

Why You’ll Love These Vegan Blueberry Pancakes

• Easy to Make: Suitable for busy mornings or leisurely brunches, the straightforward preparation process ensures you can enjoy a stack of warm pancakes in no time.
• Light and Fluffy: Despite being vegan and dairy-free, these pancakes maintain a light, airy texture that’s on par with traditional pancakes!
• Customizable: Make the recipe your own by adding your favorite toppings or mix-ins, such as chopped nuts, coconut flakes, or a drizzle of maple syrup.
• Healthier Choice: These pancakes are devoid of animal products, lower in saturated fats, cholesterol-free, and give you a boost of antioxidants thanks to the blueberries!

Ingredient Notes

• Blueberries: The star of the show! Fresh or frozen blueberries can be used but my go-to is fresh. They add a burst of sweet and tangy flavor. Adjust the quantity of blueberries to suit your preference for blueberry abundance in each bite.
• All-Purpose Flour: For something heartier, feel free to use whole wheat flour. If gluten-free is needed, look for an all-purpose gluten-free flour.
• Baking Powder: Much like traditional pancakes, these vegan blueberry pancakes use baking powder as the leavening agent to give these pancakes their light and airy texture.
• Ground Flaxseeds: Used as a vegan egg substitute, ground flaxseed meal with water creates a gel-like consistency, binding the ingredients together easily without the need for eggs!
• Plant-Based Milk: Any variety such as almond, soy, oat, or coconut milk replaces traditional dairy with ease. Choose your favorite dairy-free milk!
• Sugar: Use simple granulated sugar to add some sweetness to the batter. You can also use coconut sugar.
• Vegan Butter: Provides richness and a buttery flavor to the pancakes!
• Vanilla Extract: Adds a subtle and aromatic flavor to the pancakes that complement the blueberries well.

Check out the recipe card at the bottom of the post for exact measurements.

How To Make

Step One: In a small bowl, whisk together flaxseed meal and water for a minute. Allow the mixture to sit for 5 minutes to thicken.

Step Two: In a large bowl, sift together flour, baking powder, salt, and sugar. In a medium microwave-safe bowl, combine plant-based milk and vegan butter. Microwave for 1 minute and 30 seconds, or until the butter is melted.

Step Three: Add this along with the vanilla extract and flaxseed meal mixture to the dry ingredients. Gently whisk by hand until the batter is smooth, avoiding overmixing.

Step Four: Gently fold in 1 cup of blueberries, saving the rest for later. Heat a small amount of vegetable oil in a large nonstick pan over medium heat. Ensure the pan is adequately preheated.

Step Five: Using a 1⁄2-cup measuring cup, pour batter onto the preheated pan and use the cup to spread and shape the pancakes to your desired size. Sprinkle additional blueberries on top of each pancake as it cooks.

Step Six: When bubbles form on the pancakes (about 2 to 3 minutes), flip them and cook the other side until lightly browned. Remove the cooked pancakes from the heat. If desired, keep them warm in a 200-degree F oven on a baking sheet. Repeat the process with the remaining batter and blueberries until all the batter is used. Serve immediately, topping with optional toppings of your choice.

Simple Storage

To store leftover pancakes, allow them to cool to room temperature. If stacking the pancakes, place parchment paper or wax paper between each pancake to prevent sticking. Place in an airtight container and store in the refrigerator for up to 3-4 days.

If you want to store the pancakes for longer, they freeze well. Store in a freezer-safe bag or container for up to 3 months.

When ready to enjoy, reheat the pancakes in a toaster, oven, or microwave. For the best texture, use a toaster or oven to achieve a crispy exterior. If using a microwave, cover the pancakes with a damp paper towel to prevent them from drying out.

More Easy Vegan Breakfast Recipes

• Need something on the go? These Banana Muffins with Crumble Topping are perfect for meal prep and busy mornings.
• If savory is more your style, this Vegan Breakfast Sandwich with tofu scramble and veggie bacon can be whipped up in 10 minutes!
• One of the simplest and most satisfying breakfasts is Overnight Oats. They’re so versatile, easy to customize, and perfect to make ahead!
• If you like oatmeal but need a change of pace, Vegan Grits will be your new breakfast BFF. They’re quick to cook and will keep you full all morning long!

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Vegan Blueberry Pancakes

Elevate your brunch game with a stunning tower of these lusciously fluffy vegan blueberry pancakes that will leave your friends clamoring for the recipe. These foolproof pancakes are crowd-pleasing and easy to make!

Course Breakfast, Brunch

Cuisine Amercan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 – 6 servings

Calories 353kcal

Ingredients

• 1 tablespoon ground flaxseed meal
• 3 tablespoons warm water
• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3 tablespoons granulated sugar
• 1½ cups plant-based milk (any variety)
• 3 tablespoons vegan butter
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries
• Vegetable oil or spray, for frying

Instructions

• In a small bowl, beat together the flaxseed meal and water for 1 minute. Set aside for 5 minutes to let the mixture thicken.
• In a large bowl, sift together the flour, baking powder, salt, and sugar.
• Place the plant-based milk and vegan butter in a medium microwave-safe bowl, and microwave for 1 minute and 30 seconds or until the butter is completely melted. Add the butter mixture, vanilla extract, and flaxseed meal mixture to the dry mixture and gently whisk by hand just until the batter is smooth, but there’s no need to remove all the lumps. Do not overmix.
• Fold in 1 cup of the blueberries, reserving the rest during the cooking process.
• Heat a small amount of vegetable oil in a large nonstick pan over medium heat. It’s important for the pan to preheat before making your first pancake.
• With a 1⁄2-cup measuring cup, scoop up some batter and pour it onto the preheated pan, using the cup to spread the batter and shape each pancake to the size you like. Sprinkle each pancake with extra blueberries on top as it cooks. Once lots of bubbles begin to form on the pancakes, in 2 to 3 minutes, flip the pancakes over and cook the other side until light brown.
• Remove the cooked pancakes from the heat. (To keep the pancakes warm while you’re cooking, you can place the finished ones on a baking sheet in a warm oven set at 200 degrees F.) Repeat step 5 with the remaining batter and blueberries, until all the batter is cooked.
• Serve immediately and top with any optional toppings.

Nutrition

Calories: 353kcal | Carbohydrates: 58g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 657mg | Potassium: 127mg | Fiber: 4g | Sugar: 17g | Vitamin A: 41IU | Vitamin C: 7mg | Calcium: 306mg | Iron: 3mg

Vegan blueberry pancake recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Michelle Cehn. This easy vegan recipe was published with permission from BenBella Books, 2020, all rights reserved. 

The post Vegan Blueberry Pancakes appeared first on World of Vegan.

While a leafy salad may be greeted with suspicion at best and disgust at worst, nobody can resist the sweet taste of ripe bananas and warm cinnamon. No one needs to know that they’re secretly nutritious, packed with oats, vitamins, minerals, and all sorts of superfoods.

Kids don’t always know what’s best for them, but they definitely know what they do and don’t like. These green toddler muffins have created lasting peace in many households by appealing to tastebuds, acquiring fun names like “monster muffins” and “dino muffins!” They’re truly tasty treats infused with otherwise questionable vegetables that they’ll gobble down without hesitation.

The bright emerald color is much more inviting to picky eaters when it’s used to infuse tender, bite-sized breakfast treats. And they’re easy to make right in your blender!

Why The Whole Family Will Love These Blender Muffins

Who can resist a fluffy homemade muffin, fresh from the oven? No one in my family, that’s for sure! There’s no age limit for enjoying these healthy spinach banana muffins.

Hidden nutrition. Even those that turn up their noses at the mere suggestion will come around with one bite! Spinach banana muffins are a fantastic way to get greens in your kiddo and ultimately help them love spinach overall.

Kids can help. Teach basic baking skills from an early age and they’ll be set for life. This is a great beginner recipe that kids of all ages can master in no time.

Easy clean up. Forget about one-bowl muffins; you can leave those all in the pantry! Everything gets mixed right in the blender so there’s very little to wash when you’re done.

Key Ingredients

Make your vegan grocery list and check it twice; you don’t need a whole lot to get started.

Rolled oats: Old fashioned, whole rolled oats are a rich source of fiber to keep voracious eaters full and satisfied far longer than the average snack cake.

Flour: All-purpose flour works like a charm, but you can use an equal amount of your favorite gluten-free flour blend if needed.

Spinach: Everyone knows that fresh spinach cooks down to almost nothing, so make sure you really pack it in while measuring. Alternately, you could start with a scant ¼ cup of frozen spinach that’s been thawed and thoroughly drained.

Banana: The spottier, the better! Make sure your banana is super ripe to add natural sweetness without relying on processed or refined sugars.

Flaxseeds: Beyond functioning as a plant-based egg replacer, flaxseeds contribute healthy omega-3 fatty acids for improved brain and heart health.

Soymilk: Any variety will do, and you can switch it up with your favorite plant milk too, such as almond, hemp, oat, cashew, and beyond.

Applesauce: Applesauce is a fantastic egg replacer and in this recipe it also doubles as a healthy sweetener! Select unsweetened, smooth applesauce for the best results.

Maple syrup: Kids accustomed to sugary snacks will have an easier time coming around to a treat with a touch of rich maple syrup in the mix, but you can slowly dial it back as tastebuds adjust.

Cinnamon: Consider a more complex flavor by substituting a pumpkin spice blend or try swapping in ginger for a warmer change of pace.

Play With Your Food!

Satisfy your kiddo’s appetite for adventure while filling their tummies! The fun starts when you transform humble muffin batter into fun new forms.

• Call them “dino muffins” or “monster muffins” when you can also pour the batter in different shaped nonstick silicone molds, from dinosaurs to goblins and beyond!
• Drop in a handful of mini vegan chocolate chips to get your kids even more excited to reach for these.
• Add vegan candy eyeballs to make truly ghastly- or silly- faces on your green monster muffins.
• Sprinkle shredded coconut on top to make a wild hairdo or crazy fur coat.
• Decorate with vegan sprinkles to bring on a festive cupcake feel!

How To Make These Spinach Banana Muffins

Making these muffins are made with wholesome ingredients and are fun to make! Follow these steps for fluffy, vibrantly green muffins that are sure to become a favorite.

Step One: Preheat your oven to 350 degrees F. Blend the rolled oats and flour in a high-powered blender. Blend until the mixture is very fine, almost like flour.

Step Two: Add the rest of the ingredients except for the baking powder and baking soda. Blend until the batter is smooth and creamy. Once that consistency is reached, add the baking powder and baking soda and blend gently with a spoon. Mix it enough to combine it—take care not to over-mix it!

Step Three: Line your muffin tin with 12 cupcake liners. Transfer the batter to each liner, taking care to only fill it halfway.

Step Four: Bake the muffins for about 26 minutes. Insert a toothpick into the center of the muffin. Once it comes out clean, the muffins are done. Allow the muffins to fully cool before serving. Enjoy!

Fun Muffin Mix-Ins

Baby spinach banana muffins may be a harder sell for older kids, but they’ll come around with a few simple goodies mixed into the batter. Try these mix-ins for a touch of healthy decadence.

• Chocolate chips or chunks
• Cacao nibs
• Rainbow sprinkles
• Toasted and chopped nuts

Tips For Success

You really can’t mess this foolproof recipe up, no matter how hard you try! To make your experience smoother, here are a few simple tricks and tips to bear in mind.

1. Blend the rolled oats and flour together first, pureeing on high speed, to make sure the oats are finely ground before adding any other ingredients. This will give you a smoother and more consistent batter.
2. Blend the liquid ingredients very thoroughly, especially after adding the spinach. You don’t want to have any visible flecks of green remaining.
3. After adding the baking powder and soda, pulse just enough to incorporate the leaveners.
4. Don’t worry about leaving some lumps in the final mix! It’s much better than overmixing, which will create a tough, dense crumb.
5. Dispense immediately after bringing the batter together to get the best rise and fluffiest texture after baking.
6. If you end up with an odd number of muffin cups filled, pour about ½-inch of water into any open space. This will add steam to the oven, prevent the tins from being damaged by the dry heat, and aid in the rising of the muffins.

FAQs

More Healthy Muffin Recipes To Try

• Easy Vegan Blueberry Muffins are super simple and satisfying!
• Vegan Crumb Muffins made with banana, apple, and cinnamon are topped with cinnamon-sugary goodness that will have you reaching for seconds.
• Vegan Pumpkin Muffin With Chocolate Chips are soft and chewy and great for breakfast, brunch, or even dessert!
• Vegan Chocolate Chip Banana Muffins require just 10 simple ingredients for a foolproof recipe!
• Vegan Jalapeño Cornbread Muffins are perfectly fluffy and great for serving up at parties or alongside a cozy soup!

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Vegan Toddler Blender Muffins {With Hidden Spinach}

My little one loves these beautifully green mini vegan toddler muffins! They are colored green with a big dose of spinach, which ads a nutritious dose of health that you can’t taste in the muffins. These are very gently sweetened with banana, but if your little one is acclimated to sweeter foods, I recommend adding a few tablespoons of sugar or maple syrup to the batter.

Course Snack

Cuisine American

Keyword blender muffins, healthy muffins for toddlers, monster muffins, spinach banana muffin, vegan muffins

Prep Time 12 minutes minutes

Cook Time 26 minutes minutes

Total Time 38 minutes minutes

Servings 12 muffins

Calories 102kcal

Author World of Vegan | Michelle Cehn

Ingredients

• ½ cup old fashioned rolled oats
• ½ cup all-purpose flour
• 1 cup spinach tightly packed
• 1 medium very ripe banana the spottier the better!
• 1 tablespoon ground flaxseeds
• ¼ cup natural peanut butter
• ½ cup soymilk any variety
• ¼ cup apple sauce
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 1 pinch salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Optional Additions:

• ¼ cup chocolate chips
• Vegan sprinkles

Instructions

• Pre-heat oven to 350 degrees F and line a muffin pan with 12 standard-size cupcake liners.
• In a high-powered blender add the rolled oats and flour and blend on high until you have a fine flour-like powder.
• Add the spinach, banana, ground flaxseeds, peanut butter, soymilk, apple sauce, maple syrup, vanilla extract, cinnamon, and salt. Blend on high until you have a smooth creamy green batter (there shouldn’t be any chunks or green spinach flakes).
• Add the baking powder and baking soda directly to the blender and mix quickly and briefly with a spoon until evenly incorporated. Do not over-mix.
• Pour the green blender mixture into the flour mixture and stir with a spoon just until combined. Do not over-mix.
• Using a spoon, add a dollop of batter to each spot in the muffin tin, splitting the dough evenly across all 12. These muffins will be half-sized so they will be perfect for little toddler hands and bellies.
• Bake in the oven at 350 degrees F for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove from oven and allow to cool before enjoying!

Notes

You can freeze these muffins for many months and pop them out into lunch boxes or heat them in the toaster oven for a quick snack.

Nutrition

Calories: 102kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 93mg | Potassium: 135mg | Fiber: 1g | Sugar: 7g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

Spinach banana muffin photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Green Toddler Spinach Banana Muffins (Vegan) appeared first on World of Vegan.

You might be wondering, “Can you really put tofu in a smoothie?” Heck yes, you can! Although it may sound a little strange, this smoothie is wonderfully rich and luscious. Like all tofu, the flavor comes into being when you blend it or marinate it with whichever tastes you love. In this case, it’s cheery cherry!

If you’re brave enough to tackle silken tofu, let’s get blending!

Why You Must Make This Terrific Tofu Smoothie

Smoothie lovers, prepare to be convinced of the compelling reasons why you simply must whip up this silken tofu smoothie. Packed with nourishing ingredients, delightful flavors, and health benefits galore, this beverage is about to become your new daily must-have.

• 3 Simple Ingredients: Everything you need might be in your fridge right now. Just search for silken tofu, dairy-free milk, and some frozen fruit.
• Super Quick & Easy: Just blend and enjoy. If the fruit is already frozen and you simply add the vanilla extract to the blender, your beverage is ready in less than 5 minutes!
• Perfect Breakfast or Snack: When you’re short on time, this is a great option for a satisfying snack. Mix in a spoonful or two of nut butter and/or seeds (flax, chia, or hemp) for even more staying power or to substitute for a full meal.
• High in Protein: Every eight ounces of silken tofu has around 6 ounces of plant-based protein. Woo!
• Antioxidant Rich: Full of vitamin C, potassium, protein, and fiber.
• Very Versatile: Mix and match any fruit flavors that you like in this smoothie. They’re all fantastic!

Key Ingredients

The core components of this silken tofu smoothie are simple and satisfying. They can transform a simple blend into a delicious, protein-packed morning ritual. Let’s explore these basic, nutrient-rich ingredients:

Silken Tofu. Very different in texture to both soft and firm types of tofu. Silken tofu has a custard-like consistency, which makes it perfect for smoothies. In addition, it’s a fantastic substitute for vegan yogurt. In this recipe, you can use either the refrigerated or shelf-stable type.

Cherries. Sweet and super tasty in smoothies! Cherries also have a hefty dose of fiber, potassium, vitamin C, and polyphenols. Be careful to choose sweet and not sour cherries for this smoothie. But, if you like a tart smoothie, give sour cherries a try. We’d recommend adding extra sweetener or an extra banana, if you’re trying the tart version.

Plant Milk. Any dairy-free milk works wonderfully with this recipe, though soy and cashew are the creamiest. If you’ve always wanted to try a new plant-based milk, this is the time to add it in. How about macadamia, pistachio, or hazelnut?

Frozen Banana. The best friend of all who love smoothies. Frozen bananas add sweetness and a thicker texture to any smoothie. You can always count on the humble banana for additional fiber, potassium, vitamin B6, vitamin C, and lots of antioxidants.

How To Freeze Fresh Cherries

It’s wonderful when we can grab a bag of frozen sweet cherries at Trader Joe’s or Whole Foods but, if they’re all sold out, here’s what you can do to easily freeze (store-bought or handpicked) cherries at home.

All you need to do is:

• Remove the stems.
• Carefully remove the pits. (This cherry picker tool is very handy and eliminates purple-y fingers when you’re finished!)
• Freeze for a few hours or overnight for best results.

Silken Tofu Smoothie Tips and Suggestions

The best tofu for smoothies is (seriously) silken. Although you can use soft tofu in a pinch, it won’t have quite the same smooth and luxurious texture. Our favorite tip for this particular smoothie recipe is to “marinate” the tofu overnight in vanilla extract. This step brings the flavor to another level of enjoyable flavor!

• Almond Cherry Vanilla Smoothie Bowl Suggestion – Reduce the dairy-free milk by ½ cup to create a thicker consistency. Pour the smoothie into a wide, shallow bowl and garnish with sliced cherries, banana coins (or plantain chips!), slivered almonds, a dollop of dairy-free whipped cream, and a drizzle of melted vegan chocolate. Feel free to add a ¼ teaspoon of almond extract to the mix before blending for extra almond flavor.
• Make a Tofu-tastic Vegan Milkshake! – For a delightful and decadent treat, swap out the frozen banana for a couple of scoops of dairy-free ice cream! Any flavor would work well, but we think the Strawberry or Rocky Road would be best!
• Festive Fruit Flavors – Remember, you don’t have to stick with cherry. Substitute for any favorite frozen fruit you wish. How about raspberry, blackberry, orange, peach, or even pineapple. The list is endless!
• Smoothie Not Sweet Enough? – Use sweetened instead of unsweetened dairy-free milk. Or, feel free to add a tablespoon or more of a sweetener of your choice or a couple of soaked, pitted dates to the smoothie.

Cherry Smoothie with Tofu FAQs

More Sensational Silken Tofu Recipes to Try

These scrumptious silken tofu recipes are scrumptious for all ages. Once you try adding this type of tempting tofu to your recipes, you’ll be amazed by the finished texture and fantastic flavor. Even better, you’ll get a boost of plant-based protein with every bite (or sip!)

• If you’ve got a sweet tooth, you won’t want to miss these Silken Tofu Peanut Butter Chocolate Pudding or velvety Lemon Custard recipes.
• Look no further for a crowd-pleasing, perpetual favorite dessert! This Classic Vegan Crème Brûlée is outstanding!
• A sweet and savory option that is perfect for noodle-lovers is this Vegan Noodle Kugel. It’s oh-so-creamy, hearty, and noodlicious!
• Create a cream sauce using silken tofu! These Caramelized Bananas are topped with the most silky and enticing cinnamon and cardamom spiced sauce.

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Silken Tofu Smoothie

If you’ve never added silken tofu to a smoothie before, you’re in for a treat! Silken tofu can be added in place of yogurt in any smoothie for a healthier and protein-packed swap with the same level of creaminess. This cherry silken tofu smoothie is antioxidant-rich and made with just four simple ingredients. You’ll have a sweet and satisfying meal in just minutes. You’ll love this delicious tofu smoothie cherry much!

Course Breakfast or Snack

Cuisine American

Keyword silken tofu smoothie, tofu smoothie

Prep Time 5 minutes minutes

Blending 1 minute minute

Total Time 5 minutes minutes

Servings 2

Calories 199kcal

Author Gina House | World of Vegan

Equipment

• Blender

Ingredients

• 1 cup plant-based milk
• ½ packet silken tofu approximately 8 oz.
• 2 cups frozen cherries about 12 oz.
• ½ frozen banana ripe
• 1 teaspoon vanilla extract

Instructions

Optional Prep:

• To infuse the silken tofu with extra vanilla flavor, place in a container and mix in 1 teaspoon of pure vanilla extract. Refrigerate for at least 1 hour or overnight.

Directions:

• To a blender, add the dairy-free milk, silken tofu, cherries, banana, and vanilla (if you did not infuse it ahead of time). Blend for one minute or until smooth and creamy.
• Pour the finished smoothie into four 8 oz. or two 16 oz. glasses. Garnish with fresh cherries on a fancy toothpick, if desired.

Notes

• Select Sweet, Not Sour – Be careful to choose sweet and not sour cherries. If you prefer a tart smoothie, you could use 1 cup sour cherries and 1 large frozen banana instead.
• Not Sweet Enough? – Use sweetened, instead of unsweetened dairy-free milk. Or, feel free to add a tablespoon or more of a sweetener of your choice or a couple of soaked, pitted dates to the smoothie.

Nutrition

Calories: 199kcal | Carbohydrates: 33g | Protein: 8g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 169mg | Potassium: 619mg | Fiber: 4g | Sugar: 23g | Vitamin A: 107IU | Vitamin C: 12mg | Calcium: 205mg | Iron: 2mg

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