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  • About Tabatha
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Family & Kid-Friendly Favorites

Chocolate Peanut Butter Crispies

12/25/2016

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Remember Nestle Crunch and Hershey's Krackel? Well, these are the amazing vegan version, and the taste is absolutely decadent. They are they type of chocolates where you say you'll just have one, but you look down and see that you've quickly polished off three or four...yes. They are the you-can't-eat-just-one type of vegan dessert. This is a quick and easy vegan dessert recipe that serves as an amazing holiday vegan dessert and also any other time as well.
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This recipe only takes three ingredients to make: semi-sweet chocolate, organic crunchy peanut butter, and organic cocoa rice crisps. The prep time is less than five minutes, and the results are superb! When making vegan dessert recipes that call for chocolate, I almost always use Enjoy Life products. They are dairy-free, nut-free, soy-free, and non-GMO as well. Most of all, they taste rich, creamy, and smooth. 
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Sweet, chocolate, crispy, crunchy, smooth, peanut buttery goodness, and only takes three ingredients to make!

Author: The Sensible Vegan
Recipe Type: Dessert Chocolate Peanut Butter Crispies
Cuisine: Vegan
Serving: 10

Ingredients
  • 3 tbsps organic crunchy peanut butter spread
  • 1 cup organic cocoa rice crisps
  • 1 bag (10 oz) semi-sweet chocolate
For Serving
  • ​fresh strawberries

Instructions   
  1. Heat chocolate in bowl in microwave at 30 second intervals until melted. You may also use a double boiler if you have one. Set aside.
  2. Pour cocoa crips into bowl.
  3. Spoon peanut butter into bowl and combine thoroughly with cocoa crisps. Stir lightly.
  4. Pour chocolate into peanut butter and cocoa crisp mixture. 
  5. Spoon, evenly spaced, onto parchment paper atop cookie sheet or pan.
  6. Set in refrigerator for two hours.
  7. Remove from refrigerator and serve. Refrigerate remaining candies. Recipe makes 20 medium-sized candies.

Nutrition Information

Serving size: 2 candies  Calories: 188  Fat:  11.5g
Sat Fat: 6.3g  Carbohydrates: 21g   Sugar: 14.7g    Sodium: 21mg 
Fiber: 2.4g  Protein: 3.1g

​Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!
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Southwest Tofu Scramble

12/25/2016

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 I was at The Flying Biscuit a few months ago, and I ordered the tofu scramble. It was my first time eating tofu scramble, and it was absolutely delicious. I even wrote a review about it. I have wanted to try to make it myself for a while, but I have never worked with tofu before. I was trying to decide what to make for breakfast on Christmas morning, and I finally decided that I would try to make the tofu scramble. I am so glad I did! It was a hit. I look forward to making different versions of this tasty recipe.
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This recipe is not at all difficult. Once you sauté your fresh vegetables and add in your tofu, you are well on your way to a savory, wholesome meal that takes only ten ingredients to make!
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Filling, veggie-filled, fresh, protein-packed, and only takes ten ingredients to make!

Author: The Sensible Vegan
Recipe Type: Breakfast, Tofu Scramble
Cuisine: Vegan
Serving: 4

Ingredients
  • 14 oz extra firm tofu drained
  • Extra virgin olive oil
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup yellow bell pepper sliced
  • 1/2 cup diced red onion
  • 1 cup steamed kale
  • 3/4 tsp coarse sea salt
  • 1 tsp  cumin powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
For Serving
  • ​sriracha sauce
  • fresh fruit
  • non-dairy English muffins. I used the Rudi's brand.

Instructions   
  1. Drain liquid from tofu and wrap in paper towels. Put a heavy pot or skillet atop the tofu to help drain the liquid for 20 minutes.
  2. In skillet on medium heat, add olive oil and saute your onions and peppers with a pinch of salt for about five minutes. 
  3. Add steamed kale, a pinch of salt, and saute for a couple more minutes.
  4. Remove tofu from towels and crumble it thouroughly with a fork.
  5. Slide veggies to one side of the skillet, and add crumbled tofu to the other side.
  6. Combine remaining spices, and sprinkle them atop the tofu.
  7. Stir ingredients to combine the veggies and the tofu, and cook for approx. 8 minutes.
  8. Serve immediately with sriracha sauce, fresh fruit, and/or vegan English muffins. Enjoy!

Nutrition Information

Serving size: 1/4 of the recipe  Calories: 138  Fat:  7.9g
Sat Fat: 1.2g  Carbohydrates: 8.8g   Sugar: 1.9g    Sodium: 521mg 
Fiber: 2.6g  Protein: 11g

​Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!
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Beefy Nachos

12/21/2016

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Nachos are so versatile, and they are quick and easy to make. They can serve as a vegan appetizer or a vegan meal as well! With the right ingredients, they can also be healthy and nutirent packed! But most of the time when eating nachos, the last concern on people's minds is the nutrition information! It's definitely okay to indulge every now and then! This verson of nachos has over 10 grams of protein per serving, and with ingredients like fresh avocado, red onion, and fresh diced tomatoes, you don't have to feel guilty for eating them!
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As I have previously stated, I love using Beyond Meat products in my recipes! I used the Beefy Crumble in this recipe. I made a delicious vegan chili with it not too long ago, and it was fabulous! The crumbles are high in protein and low in fat. It is also the only gluten-free and soy-free crumble on the market. Excellent! It contains no cholesterol, antiobiotics, or saturated fat. The main thing is the taste. It will fool your meat eating friends. It definitely fooled mine. 
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​Crunchy, cheesy, beefy and only seven ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Appetizer, Nachos
Cuisine: Vegan
Serving: 2

Ingredients
  • 1/2 cup Beyond Meat Beefy Crumble
  • 1/4 cup spicy black beans
  • 1/2 cup Daiya cheddar style shreds
  • 1/4 cup avocado
  • 1/2 cup diced red onion
  • 1/4 cup diced tomato
  • 1/4 cup diced red onion
  • 1 oz. (approx. 20 chips) sweet potato chips

Instructions   
  1. Prepare Beefy Crumble in skillet. Set aside.
  2. Heat your black beans, and drain liquid.
  3. Place sweet potato chip on plate, and sprinkle on beefy crumble and cheese.
  4. Heat for approx 30 second in microwave or until cheese is melted thoroughly.
  5. Spoon black beans atop nachos.
  6. Add red onion, tomato, and sliced avocado. Enjoy!

Nutrition Information

Serving size: 10 nachos  Calories: 298  Fat:  16.5g
Sat Fat: 3g  Carbohydrates: 27g   Sugar: 4.3g    Sodium: 541mg
Protein: 10.8g

​Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!
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Dark Chocolate Peppermint Bark

12/11/2016

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One of my favorite holiday treats is chocolate peppermint bark. This year I decided to make my own. I wasn't sure if I would be able to find vegan candy canes, but Whole Foods came through. I found vegan, organic candy canes that worked perfectly in the recipe. This recipe is quick, simple, uses only four ingredients, and tastes divine. 
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My four year old daughter and I had so much fun making this vegan peppermint bark together! She especially enjoyed crushing the candy canes and pretzels and sprinkling all of the toppings atop the chocolate. This vegan holiday treat is a great gift idea as well. Although it is very easy to make, once you put it in a decorative tin, it will look like you spent a lot of time on this fabulous creation!
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Salty, sweet, decadent, minty, and only four ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Servings: 8


Ingredients
  • 1 10 oz bag of semi-sweet chocolate. I used Enjoy Life Mega Chunks.
  • 2 tbsps crushed candy cane
  • 1 oz crushed pretzels
  • 1/16 tsp coarse sea salt
Instructions
  1. Heat chocolate at 30 second intervals in microwave until melted. You may also use a double broiler.
  2. Pour chocolate atop cookie sheet lined with parchment paper. Spread evenly.
  3. Sprinkle crushed candy cane and crushed pretzels atop chocolate.
  4. Lightly top with a pinch (1/16 tsp) of coarse sea salt.
  5. Refrigerate for two hours to set.
  6. Break bark into pieces and enjoy!
  7. Refrigerate remaining bark.

Nutrition Information


Serving size: 2 squares  Calories: 195   Fat:  11.9g
Sat Fat: 8g Carbohydrates: 23g   Sugar: 16g    Sodium: 8mg
Fiber: 3g    Protein: 3g



Please let me know how you like this recipe. I'd love to hear from you! Post your photos on Facebook or Instagram #thesensiblevegan. Thank you!
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Spicy Vegan Chili

12/3/2016

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Today was a cold December day, and on days like these a nice bowl of vegan chili definitely comes to mind. I'm not sure if there are any restaurants in the area that make vegan chili, but I decided to make my own since I wanted to add specific ingredients and make it spicy. This recipe does not require a lot of money, time, or ingredients. I spent a total of $15 on ingredients, and bought everything organic.
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I used Beyond Beef Beefy Crumble for the meat. It is a truly amazing product, and I did a review on it in a previous post. It's high in protein and tastes unbelievable. I am constantly asked about vegan sources of protein, and this product is just another great example of a high quality vegan protein source.

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This recipes uses eight ingredients, and after combining all of your ingredients and letting them simmer for about half an hour, you are on your way to enjoying a great bowl of vegan chili!
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Make a rich, spicy, filling, bowl of vegan chili using only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Chili
Cuisine: Vegan
Servings: 12


Ingredients
  • 1 can sweet corn
  • 3 cans spicy black beans
  • 1 can pinto beans
  • 1 cup steamed curly kale
  • 1 package Beyond Beef Beefy Crumble
  • 4 tsps chili seasoning mix
  • 1 tsp cayenne pepper
  • 1/4 tsp sea salt
Instructions
  1. Drain can of corn and pinto beans, and add to 6-quart pot.
  2. Drain two cans of spicy black beans, and add to pot. Add one can of undrained spicy black beans to pot.
  3. Simmer on low heat stirring frequently.
  4. Add chili seasoning mix and bring to boil stirring frequently.
  5. Return to low heat and stir in prepared Beefy Crumble.
  6. Stir in kale, cayenne pepper, and salt.
  7. Simmer on low heat for 30 minutes stirring frequently.

Nutrition Information


Serving size: 2 cups  Calories: 205   Fat:  4.9g
Sat Fat: 0g Carbohydrates: 29.1g   Sugar: 2.1g    Sodium: 567mg
Fiber: 9g    Protein: 15.2g



Please let me know how you like this recipe. I'd love to hear from you! Post your photos on Facebook or Instagram #thesensiblevegan. Thank you!
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    About Tabatha James

    Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!

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