There was a time in my life when I thought terms like "free-range" or "organic" meant a lot when it came to buying groceries and preparing healthy meals for my family; however, after becoming vegan I had a rude awakening.

Free range is such a vague term. It is supposed to guarantee animals get some outside time. How long? It could be five hours or five minutes. There is no guarantee. The only guarantee is that the sentient, peaceful, animals' lives are cut short so they can eventually end up on someone's plate. 

One of my favorite meals I cooked before becoming vegan was lasagna. I made several  different pasta dishes that were loaded with meat and dairy. That's exactly why I suffered with health issues before becoming vegan, but after I started my vegan journey the problems were gone within weeks and never returned.

​With all of the varieties of vegan meats and cheeses, I had no problem creating a recipe for a vegan lasagna. It's quick, easy to make, cheesy, and so flavorful. It's packed with protein and fiber, and it's a low-sodium option.

When preparing vegan meals for my family, I look for ways to create healthy meals with ten ingredients or less. This six-ingredient lasagna is a much requested meal in my family, and the vegan ricotta by Kite Hill is exactly what I needed to create this great recipe.

​

If you have browsed through my vegan dessert recipes, then you know I love using chocolate as an ingredient. From vegan brownies to homemade vegan chocolates, I enjoy experimenting with ingredients to make delicious vegan treats. I had never made a vegan cake before, so this time I thought I would try baking a vegan chocolate cake. I decided to use the Physician's Committee for Responsible Medicine's 21-Day Vegan Kickstart program for my 21-day vegan challenge Facebook group, and I found this amazing recipe in the recipe section of the app. It is absolutely fabulous!  The only modification I made is  doubling the recipe in order to make a two layer cake.

Wacky Cake was said to have its origins in World War II rationing when milk and eggs were hard to come by. Before becoming vegan I regret to say that like many Americans, I consumed a lot of milk and dairy products. However, once I became vegan and learned about animal cruelty and what happens to dairy cows I was devastated. It's amazing how you can live for so many years thinking that you are making healthy choices for your family by buying organic, low-fat milk, or skim milk. I'm so grateful I found the movie Vegucated that was the catalyst to my vegan transformation.

This nine-ingredient vegan chocolate cake recipe is a great example of how you can make a decadent dessert without any animals having to die in the process.

Sweet, chocolaty, moist, delicious and only nine ingredients!
 
Author: The Physician's Committee for Responsible Medicine
Recipe Type: Dessert
Cuisine: Vegan
Serving: 9
 
​Ingredients:
3 cups unbleached pastry flour
1 and 1/2 cups sugar
1 tsp. salt
3 tsp. baking soda
6 tbsp. cocoa powder
4 tsp. vanilla extract
10 tsp. unsweetened apple sauce
2 tbsp. vinegar
2 cups cold water
 
Directions:
1. Preheat oven to 350. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl; stir with a fork until mixed.
2. In a separate bowl, whisk the vanilla, applesauce, vinegar, and water.
3. Pour the mixed wet ingredients into the dry ingredients. Stir with a fork until well mixed.
4. Pour half of the mixture into a 6-inch round baking dish and the rest of the mixture into another 6-inch round baking dish. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
5. Serve without frosting or with frosting using the recipe below. 

Chocolate Avocado Frosting:  Prepare just before spreading atop cake. Combine two ripe avocados with 6-8 tablespoons each unsweetened cocoa powder and pure maple syrup in a food processor. Process until completely smooth, adding a tiny bit of soy or almond milk if needed for consistency. Taste, adding more cocoa powder or maple syrup for desired taste, plus a pinch of salt (optional).

Nutrition Info: Serving size: 1/9   Calories: 171   Fat: 2g    Saturated Fat: 0g    Protein: 2g  Sugar: 18g    Fiber: 1g   Sodium: 343mg   Carb: 36g

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Mac and cheese is a Southern staple. This cozy, creamy, comfort food is the epitome of soul food and the side dish that always steals the show. It is also one of my daughter's favorite foods, and I wanted to learn to "veganize" it well. This recipe is a winner, and it's kid and husband approved. I can't take all the credit though. I have to give a shout out to the tofu that made it all possible.

There are many brands of tofu, but the Southern Barbecue Tofu Cubes from Hodo Foods were exactly what I needed for this recipe. I used the Harissa cubes in my vegan pot pie recipe, and I knew the barbecue would add the right flavor to my mac and cheese. The smokey blend of paprika, garlic, mustard, cumin, and cayenne in the dry rub says it all. Hello taste buds! They are more than just a pretty face though. They contain 13 grams of USDA certified organic, gluten-free, kosher, plant based protein!

I am a label reader, and I like to know exactly what I am feeding myself and my family. I learned that just because a product is labeled "vegan" doesn't necessarily mean it's good for me. If I look at the label and see fine print listing forty ingredients that sound like a science project, then we have a problem. I learned that first hand when I started my vegan journey. Ingredients matter. It was refreshing to read the label on the package of the barbecue tofu. I only saw fresh, wholesome ingredients. This definitely is the best tofu for my family. 

All the prep work is done, too. There is no draining the package, pressing out the liquid, figuring out which seasonings to use, or a long cooking process. They are literally ready to eat in five minutes. Time is so precious, and the Hodo tofu cubes are a quick and easy plant based meal option. If you like barbecue and pizza, you should definitely try this easy vegan pizza recipe. You can thank me later.

Creamy, cheesy, smoky, tasty, and only ten ingredients!
 
Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 8
 
​Ingredients:
1 lb elbow macaroni pasta
1 tbsp garlic powder
1 tbsp turmeric
1/2 cup raw carrots
1 cup raw whole cashews
1/2 cup potato leek soup. I found this one at Publix.
1 package Southern Barbecue Tofu Cubes
1/2 cup coconut milk
2 1/2 tbsps nutritional yeast
1 tbsp smoked paprika
 
Directions:
Preheat oven to 350.
Soak cashews and carrots in bowl of hot water for 30 minutes. I boiled a bowl of water for five minutes in the microwave, added the cashews and carrots, and covered them.
Prepare pasta and set aside.
When the cashews and carrots are tender, remove them from water and add them to your blender. You may also use a food processor. Add in garlic powder, smoked paprika, turmeric, soup, coconut milk, and nutritional yeast. Blend or pulse until thick and creamy.
Add macaroni to skillet on medium low heat. 
Stir in tofu cubes.
Pour cheese sauce atop pasta and stir until evenly combined.
Season with salt to taste. 
Place in oven and bake for 25 minutes. You may use a baking dish or oven skillet pan.
Remove from oven, dust with a few pinches of smoke paprika, and enjoy!

For Serving:
 Drizzle with your favorite barbecue sauce.
Garnish with fresh parsley.

Nutrition Info: Serving size: 1/8   Calories: 418   Fat: 15.9g    Saturated Fat: 3.25g    Protein: 16.6g  Sugar: 4.3g    Fiber: 4.5g   Sodium: 398mg   Carb: 53g

I must admit, before becoming vegan I never ate tofu. Never. Once I became vegan, I steered clear of tofu because I wasn’t sure exactly what to do with it. I would see the packages marked “firm,” “extra firm,” and “silken,” but I leaned toward packaged mock meats that didn’t really require much prep at all. Once I started studying holistic nutrition I started looking more at ingredients and the nutritional value of my purchases. It concerned me that so many items were quick, easy, and big on flavor, but many were packed with a long list of unhealthy ingredients.

I started experimenting with several different brands, and one day I ran across the game-changer. It was pizza night at our house, and I was looking for toppings for my vegan barbecue pizza recipe. I found Hodo Moroccan Cubes, and my husband loved them so much he requested the same dinner for the next several nights! Success!

Being from the south we love our cozy, comfort foods. From mashed potatoes to biscuits, these recipes satisfy the tummy and the taste buds. Growing up, my favorites were my grandma’s flaky biscuits, and my mom’s pot pie. This holiday season has me feeling nostalgic, so I decided to whip up a plant-based version, and from previous recipe success I knew exactly what to include for the “meat” of the recipe: Hodo Tofu Cubes.

I chose the Harissa Cubes for my pot pie recipe. They are delicious, perfectly pre seasoned, marinated with a North African harissa sauce, and they are a great source of protein, fiber, and calcium. Not to mention I feel great about this brand because the list of ingredients is clean, short, and simple.
 
I’m a busy mom, wife, and business owner and time is of the essence. That is why all the recipes on my site are 10 ingredients are less. This recipe is great because I was able to get all of my ingredients from Publix, and after about 10 minutes of prep time and 30 minutes of baking, I had the best skillet pot pie I have ever tasted.
 

High-protein, flavorful, filling, savory, and only seven ingredients!
 
Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 8
 
​Ingredients:
3 tbsps corn starch
1 tsp dried crushed rosemary
½ tsp cumin
1-32 oz. or 3-10 oz. bags of frozen mixed vegetables
1 ½ cups vegan creamy potato leek soup. I used this brand from Publix.
1-8 oz. package of Hodo Spicy Harissa Tofu Cubes
1 package vegan biscuits. You may also try my vegan biscuit recipe. Just make sure you double the recipe. Only 326 mg sodium per serving. Or you may use a ready-to-bake vegan option like these that I used for this recipe.
 
Directions:
Preheat oven to 350.
Add soup to a skillet or saucepan on medium heat. I used a 12-inch skillet.
Whisk in cumin and rosemary.
In a separate bowl whisk 3 tbsps. of cold water and 3 tbsps. of corn starch.
Pour the mixture into the skillet with the soup. This thickens the soup.
Whisk ingredients and bring to a boil.
Reduce heat to medium and stir in frozen veggies and Harissa Cubes.
Simmer for 10 minutes and stir frequently.
While the mixture is simmering on low, bake biscuits for 10 min. (half the time on the package)
Remove biscuits from oven.
Increase oven heat to 375.
Place biscuits evenly atop skillet ingredients. Do not press down.
Bake pot pie for 15 min. or until biscuits are golden brown.
Make sure to place a cookie sheet under your skillet while the pot pie is baking in case the deliciousness bubbles over.
 
Nutrition Info: Serving size: 1/8 pie  Calories: 307.5   Fat: 7.5g    Saturated Fat: 2.9g    Protein: 10g  Sugar: 9.9g    Fiber: 6g   Sodium: 806mg   Carb: 50g

Sweet, chewy, snackable, nutritious, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Smoothie
Cuisine: Vegan
Serving: 8

​Ingredients:

• 2 cups pitted dates
• 1/4 cup walnuts
• 1/4 cup lightly salted almonds
• 1 individual snack box of raisins (1 oz.)
• A pinch of cinnamon

Directions:

• Place dates and raisins into food processor. Pulse until evenly blended.
• Slowly add in almonds and pulse the mixture again.
• Add in the walnuts and cinnamon and pulse until thoroughly ground and blended.
• I used this granola bar mold (paid link) I found on Amazon to shape them. It's such a great product and makes everything even. You can also use a square  pan lined with parchment paper as well.
• Once the mixture is evenly distributed in the mold or the pan, press it down firmly. 
• Refrigerate for two hours.
• Slice and serve.

Nutrition Info: Serving size: 1 bar   Calories: 154   Fat: 4.5g    Saturated Fat: 0.4g    Protein: 2.5g  Sugar: 23.2g    Fiber: 3.4g   Sodium: 63mg   Carb: 33g

Last Christmas I bought my husband a Vitamix blender (As an Amazon Associate I earn from qualifying purchases). I have been wearing it out, and we absolutely love it! It has allowed me to be very creative and make delicious organic smoothie recipes that I love sharing. When creating smoothies I like to not only make something that is delicious, I like to include the health benefits as well. In addition to the recipe, I have included a break down of the ingredients for this smoothie as well as the health benefits for each ingredient.

Cucumbers. Cucumbers are packed with vitamins, minerals, and antioxidants. The electrolytes in cucumbers can help prevent dehydration, and cucumbers are super easy to add to your diet. Enjoy them in a vegan salad, smoothie, or eat them sliced with guacamole.

Red Delicious Apples. There are over 7,500 varieties of apples throughout the world, and 2,500 of those are grown in the United States. Apples are rich in fiber and can aid in digestion. Studies have shown that apples can help lower cholesterol and can also lower your chance of type 2 diabetes.

Ginger. Ginger is classified as a superfood. Superfoods are foods that are thought to offer maximum nutritional benefits. Research shows that ginger helps reduce nausea and can calm an upset stomach. Ginger can also help reduce inflammation, and it has antibacterial and immune boosting properties.

All of the ingredients above have a long list of health benefits, including aiding in weight loss. This is one of my favorite "slimming" smoothies. There are no added sugars, only the naturally occurring sugars in fruit.

This recipe makes two servings, but you can adjust it to make more or less. My husband usually makes four 18-oz. smoothies every morning that he drinks throughout each day. Each serving in this recipe is about 16 ounces.

I enjoy using fresh fruits and frozen fruits in my smoothies. I will be posting more smoothie recipes soon, and I look forward to sharing my top favorite recipes that have helped me keep off all of the weight I lost. Check out my vegan journey.

Refreshing, nutritious, and only four ingredients!

Author: The Sensible Vegan
Recipe Type: Smoothie
Cuisine: Vegan
Serving: 2

​Ingredients:

• 8 ounces of apple juice
• 1 large sliced Red Delicious Apple
• 1/2 large cucumber, or 1 medium cucumber sliced
• 1 tbsp sliced ginger

Directions:

• Place the juice, cucumbers, apples, and ginger in a blender.
• Blend until desired consistency. I don't always blend my smoothies until they are completely smooth. I sometimes like to taste bits and pieces of fruit.
• Pour into glasses and enjoy.

Nutrition Info: Serving size: 16 oz.    Calories: 128   Fat: 0.2g    Saturated Fat: 0g    Protein: 1g  Sugar: 15g    Fiber: 3.3g   Sodium: 19mg   Carb: 19g


Did you make this recipe? Please tag me on Instagram @thesensiblevegan.

​Savory, spicy, filling, protein-packed, and only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Breakfast
Cuisine: Vegan
Serving: 4

​Ingredients:

• 1 14 oz. package of organic extra firm tofu
• 1.5 cups chopped spinach
• 2 tsp. Bragg Liquid Aminos
• 1/2 tsp. cayenne pepper
• 1 tsp. black pepper
• 1/4 cup diced white onions
• 2 tsps. turmeric
• 2 tbsps. organic ginger soy sauce

Directions:

• Open package of tofu and drain water.
• In a large skillet or wok on medium high heat add tofu.
• Break up the tofu with large wooden spoon and scramble for approx. four minutes.
• Add in spinach, liquid aminos, turmeric, cayenne pepper, black pepper, and onions, and scramble another 3-4 minutes.
• Remove from heat stir in ginger soy sauce.

For Serving/Sides:

• vegan sausage, vegan bacon, and/or toast

Nutrition Info: Serving size: one cup    Calories: 105   Fat: 4.1g    Saturated Fat: 0.5g    Protein: 10.5g  Sugar: 1g    Fiber: 2.5g   Sodium: 310mg   Carb: 6.5g

I get a lot of questions about raising vegan children and how to encourage children to want to try more vegan options, especially when everyone in the house is not vegan. This can seem daunting and frustrating, but fortunately there are several things you can do.

When we became a vegan household my goal was to create easy, quick, and simple family recipes and kid friendly vegan recipes as well. Almost five years later this is still my goal today. My daughter has developed a great interest in creating recipes, and when she approached me about wanting to create a kids smoothie bowl, I asked her what she wanted to put in it and made sure she had all of her ingredients.

When we are not creating our own vegan smoothie recipes, we love visiting Clean Juice for a great variety of organic smoothies and fresh juices as well.

I have found success in letting my daughter participate in shopping for ingredients, creating recipes, and learning to veganize some of our favorites like vegan desserts and vegan pizzas. The journey has been phenomenal, and each week brings new excitement. There are so many vegan options these days that are kid friendly and absolutely delicious. 

It's so fulfilling seeing her work hard creating her recipes and take pride in the finished product. It's encouraging seeing so many new vegan products in stores that are kid friendly and made with wholesome and quality ingredients. Most importantly, my daughter knows why we became vegan. She understands and is very aware about the cruelty that animals face on factory farms and knows what happens in slaughterhouses. That makes all the difference! I am a proud mom to a super smart, creative, happy, compassionate, vegan child who loves her family, loves God, and loves advocating for animals.

Please contact me if you're a parent raising vegan kids. I would love to hear from you!

Tasty, crunchy, filling, flavorful, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 6

​Ingredients:

• Organic blue corn taco shells (box of 12)
• 1/2 package Gardein meatless chick'n strips
• 3 cups black beans
• 1 package Follow Your Heart Dairy-Free Cheddar Shreds
• 2 Cups Arugula

Directions:

• Prepare chick'n strips and taco shells as stated on packaging.
• Prepare black beans. (I used 365 Organic Spicy Black Beans).
• Cook chick'n strips, dice, and set aside.
• Layer beans, cheese, chick'n, lettuce, salsa, and sour cream into taco shells.

For Serving (Optional):

• Salsa (I used Guajillo Black Garlic Small Batch Salsa).
• Vegan Sour Cream (I used Tofutti).

Nutrition Info: Serving size 2 tacos   Calories: 250   Fat: 9.9 g    Saturated Fat: 0.7g    Protein: 10g  Sugar: 0.8g    Fiber: 7.8g   Sodium: 367.2mg   Carb: 31.5g

Savory, cheesy, flavorful, and only eight ingredients.

Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 12

​Ingredients:

• 3 lbs whole wheat penne rigate pasta
• 1 package Gardein chick'n strips
• 3 15 oz. jars Simple Truth Vegan Alfredo
• 2 cups broccoli florets
• 1tbsp garlic powder
• 1tbsp nutritional yeast
• 1 tsp sea salt to salt the water when cooking pasta (optional)
• 1 tbsp avocado oil

Directions:

• Prepare chick'n strips as stated on packaging using avocado oil. Cut strips into thirds once cooked. Set aside.
• Prepare steamed broccoli. Set aside.
• Cook penne pasta. Drain pasta.
• Combine alfredo sauce, steamed broccoli, and chick'n with pasta.
• Add garlic powder and nutritional yeast.
• Stir ingredients until evenly combined.

For Serving:
Baked sprouted grain garlic bread

Nutrition Info: Serving size 2 cups   Calories: 416   Fat: 3.1 g    Saturated Fat: 0g    Protein: 13g  Sugar: 5.8g    Fiber: 7.3g   Sodium: 195mg   Carb: 60g

​

During this time of year I love stopping by Starbucks to get a vegan peppermint hot chocolate with coconut milk. It's one of my favorite holiday beverages, and I am so happy that Starbucks is starting to offer more vegan options. It's an occasional treat because those dollars start to add up if you're regularly spending $5 or $6 on a cup of hot chocolate. 

A lot of times during different holiday events at my daughter's school I have had to make vegan hot chocolate mix for her and send it to school. Last night we were at home, and I noticed that I had all of the ingredients to make our own hot chocolate so we did. I had plenty of cocoa powder left over from my vegan brownie recipe. 

Being that I love all things spicy, I decided to be adventurous and top mine with a pinch of cayenne pepper while my daughter watched with an I-can't-believe-you-did-that look on her face. Needless to say, the finished product was fantastic, so I wanted to share it with you! The hot chocolate is rich and sweet, and then you get the kick of cayenne. It's perfect if you like spicy drinks. If not you can certainly leave off the cayenne.

​Rich, creamy, sweet, spicy, and only five ingredients.

Author: The Sensible Vegan
Recipe Type: Drink
Cuisine: Vegan
Serving: 1

​Ingredients:

• 1 tbsp unsweetened cocoa powder
• 1 cup unsweetened almond milk
• 2 tbsps confectioners powdered sugar by Wholesome
• a pinch of cinnamon
• a pinch of cayenne pepper

Directions:

• Pour milk into a microwave safe mug and microwave for two minutes. 
• Stir in cocoa powder and cinnamon until smooth and creamy. 
• Stir in powdered sugar. (Sweeten to your desired taste.)
• I topped mine with a handful of Dandies marshmallows. This is totally optional.
• Add the pinch of cayenne and enjoy.

Nutrition Info: Serving size 1 cup   Calories: 115   Fat: 3.5 g    Saturated Fat: 0.5g    Protein: 2g  Sugar: 16g    Fiber: 3g   Sodium: 150mg   Carb: 20g

Granola is a staple in our home. We eat granola bars, granola bites, granola cereal, and love making our own vegan granola as well. When we're not making our own, we absolutely love Made Good products. This recipe contains some of my favorite ingredients: dates, dark chocolate, and protein powder.

People often talk about vegan food being too complicated, tedious, and expensive. One of the most inexpensive and versatile vegan foods are oats. They can be used a variety of ways, and they are nutritious and filling as well. I used gluten-free rolled oats to prepare this recipe. You can toast them before adding them to the recipe or leave them raw. I prefer leaving them raw.

Dark chocolate finds its way into many of my vegan dessert recipes. It's not too sweet, packed with antioxidants, and adds the perfect touch to the granola bars. 

This recipe is a hit with my husband and daughter, and I hope you love it, too! I am happy to make wholesome granola for my family. In the past when I was not as mindful about ingredients and picked just any old granola off the shelves, I was basically basing it off the price of the product versus the health benefits and quality.

Sadly, there are a vast number of granola products on store shelves packed with preservatives, GMO-ingredients, and a long list of other ingredients that help preserve the shelf life by being laden with chemicals. There are quite a few with "wholesome" "all-natural" and "made with whole-grain" on the packaging. These terms do not always ensure a healthy or clean product. That is a definite marketing ploy.

When I started reading labels and ingredients and researching what the chemicals can do to our bodies, I woke up. I am so glad I did! For this reason I love preparing our own snacks and meals so I know exactly what I am using in my recipes. 

Sweet, simple, and only five ingredients.

Author: The Sensible Vegan
Recipe Type: Snack
Cuisine: Vegan
Serving: 14

​Ingredients:

• 1 and 1/2 cups pitted dates
• 7 tbsps dark chocolate chunks
• 1 scoop Just Pea protein powder
• 1 cup gluten-free sprouted rolled oats
• 1 packet Justin's Chocolate Hazelnut butter 

Directions:

• Pulse the dates in a food processor until they turns clumpy and dough-like. 
• Add the dates, 5 tablespoons of chocolate chunks, protein powder, and oats to a large bowl, and set aside.
• Melt the nut butter for 30 seconds, and pour it over the ingredients in the bowl.
• Evenly combine the ingredients, breaking apart the clumps of dates and distributing them evenly.
• Press granola evenly into a glass baking dish.
• Melt two tablespoons of chocolate chunks at 30 second increments in microwave.
• With a fork, drizzle the chocolate atop the granola.
• Refrigerate for 30 minutes.
• Cut into 14 bars (depending on the size of your dish) and serve. You may have to adjust the recipe for number of servings made and nutritional information.
• Store remainder in freezer or airtight container.

Nutrition Info: Serving size 1 bar   Calories: 200   Fat: 4 g    Saturated Fat: 2.5g    Protein: 4g  Sugar: 14g    Fiber: 3.4g   Sodium: 20mg   Carb: 23g

Saucy, spicy, meaty, cheesy, and only seven ingredients.

Author: The Sensible Vegan
Recipe Type: Pizza
Cuisine: Vegan
Serving: 3

​Ingredients:

• 1 whole wheat pizza crust
• 2 tbsps original barbecue sauce
  
• 2 oz. Follow Your Heart Mozzarella Shreds
  
• 3 oz. Hodo Foods Moroccan tofu cubes
  
• 1/4 cup diced Vidalia onion
• 5-6 banana pepper rings
• 2 tsps sriracha sauce
  

Directions:

• Remove crust from packaging and top with BBQ sauce.
  
• Sprinkle cheese evenly atop sauce.
  
• Add diced onions and banana peppers.
• Break tofu into crumbles, and sprinkle atop pizza.
• Bake according to crust packaging instructions.
• Remove from oven, and drizzle with sriracha sauce.
  

Nutrition Info: Serving size 2 slices   Calories: 333   Fat: 7.7g    Saturated Fat: 2.7g    Protein: 12.3g  Sugar: 6g    Fiber: 8.7g   Sodium: 573mg   Carb: 49g

Savory, veggie-filled, nutritious, spicy, creamy, and only six ingredients.

Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 4

​Ingredients:

• 1-16-oz. package of frozen stir fry vegetables. I used the Whole Foods Market Brand.
• 1 cup of almond milk
• 1/2 cup garlic lemongrass simmer sauce
• 2 tsps green curry paste
• 1 tsp tumeric
• 2 tsps cayenne pepper

Directions:

• Prepare stir fry veggies as indicated on package. 
• In saucepan on medium heat add simmer sauce and green curry paste to veggies and stir.
• Add cup of almond milk, tumeric, and cayenne pepper.
• Stir, and allow mixture to simmer on low heat for five minutes. Serve over steamed rice.

Nutrition Info: Serving size (including rice) - 1 cup   Calories: 257.5   Fat: 1.76g    Saturated Fat: 0g    Protein: 6.8g  Sugar: 3g    Fiber: 6g   Sodium: 230.5mg   Carb: 53g

Savory, protein-rich, filling, and only four ingredients!

Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 8

​Ingredients:

• 2-16-oz. packages of frozen stir fry vegetables. I used the Whole Foods Market Brand.
• 1 package of Gardein scallopini chick'n
• 2 tbsps extra virgin olive oil​
• 6 tbsps ginger soy sauce

Directions:

• Prepare Gardein chick'n as indicated on package. 
• Cut chick'n into strips and set aside.
• Add two tbsps of evoo to heated wok and stir fry both packages of vegetables until fully cooked.
• Add chick'n strips to vegetables and stir in ginger soy sauce until evenly distributed throughout.

Nutrition Info: Serving size- 1.5 cups   Calories: 153.6   Fat: 2.7g    Saturated Fat: 3.9g    Protein: 9.3g  Sugar: 5.6g    Fiber: 4g   Sodium: 362.5mg   Carb: 11.3g

Sweet, filling, light, fiber-filled, fruity and only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Raw Vegan Dessert 
Cuisine: Vegan
Serving: 8 

​Ingredients:

• 1.5 cups pitted medjool dates
• 1/2 cup cashews
• a pinch of sea salt
• 1-container Daiya blueberry coconut cream yogurt
• 1 kiwi fruit sliced
• a half handful of blueberries
• a couple of strawberries
• a half handful of raspberries

Directions:

• Add dates and cashews to food processor, pulse for about 10 seconds.
• Add in sea salt and pulse until it forms a ball.
• Remove mixture from processor and press into pie dish atop parchment paper. 
• Set in freezer for one hour.
• Remove from freezer and spread blueberry coconut cream yogurt evenly atop crust.
• Garnish with fresh fruit topping​. 
• Serve and refrigerate the remainder.

Nutrition Info: Serving size- 1 slice   Calories: 186   Fat: 2.7g    Saturated Fat: 1.1g    Protein: 3g  Sugar: 20g    Fiber: 4.2g   Sodium: 43mg   Carb: 34g

Protein-rich, filling, chunky, creamy, and only six ingredients!

Author: The Sensible Vegan
Recipe Type: Salad
Cuisine: Vegan
Serving: 3

​Ingredients:

• 2 pouches Good Catch™ fish-free tuna
• 1 tbsp organic vegenaise
• 1  tsp dijon mustard
• 1 tbsp sweet relish
• 1/4 cup diced red onion
• a pinch of cayenne pepper

Directions:

• Combine all ingredients in a bowl and stir thoroughly. 

For Serving:​

• potato chips, dill pickles, sprouted sourdough spelt bread, and lettuce

​
Nutrition Info: Serving size- 3 tbsps   Calories: 95   Fat: 4.7g    Saturated Fat: 0.2g    Protein: 9.3g  Sugar: 1g    Fiber: 1g   Sodium: 340mg   Carb: 5g

Big, tasty, spicy, filling, and only nine ingredients!

Author: The Sensible Vegan
Recipe Type: Burger
Cuisine: Vegan
Serving: 8

​Ingredients:

• 2 cans cooked black beans, drained and rinsed
• 1/4 cup diced red onion
• 1 cup cooked quinoa
• 1 cup cooked brown rice
• 1 cup riced sweet potato
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 2 tbsps balsamic vinegar
• 4 tbsps mango habanero salsa

Directions:

• Preheat oven to 350.
• Add sweet potatoes, black beas, quinoa, brown rice, and red onion to a large bowl.
• Add in cumin, garlic powder, salsa, and balsamic vinegar.
• Combine ingredients by hand or with a food processor. If using a food processor, keep 1/2 cup whole black beans aside. Add back in once mixture is processed for texture.
• Separate mixture into 6-8 patties.
• Bake for 25 minutes.
• Flip and bake an additional 25 minutes.

For Serving: Top burgers with vegan cheese, guacamole, or additional mango habanero salsa. Pair with your favorite fries. Enjoy!

Nutrition Info: Serving size-1 burger    Calories: 167.5    Fat: 0.9g    Saturated Fat: 0.1g    Protein: 8g  Sugar: 3g    Fiber: 7g   Sodium: 176mg   Carb: 32.5g

Sweet, chocolatey, minty, rich, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 12

​Ingredients:

• 8 oz. pitted dates
• 3 tbsps cacao nibs
• 1/4 cup sunflower seeds
• 5 oz. dark baking chunks
• 1 tbsp crushed peppermint

Directions:

• Add pitted dates to food processor and pulse until they form a sticky ball-like consistency.
• Add in cacao nibs and sunflower seeds, and pulse until evenly blended.
• Remove mixture from processor and press into 8 x 8 in. baking dish.
• Melt dark chocolate baking chunks in bowl at 30 second intervals in microwave or by using a double boiler.
• Pour chocolate a top mixture, and sprinkle with crushed peppermint.
• Set in freezer for 30 minutes.
• Cut brownies into 9 or 12 even squares.

Nutrition Info: Serving size-1 brownie     Calories: 140    Fat: 6.9g    Saturated Fat: 3.5g    Protein: 2.2g  Sugar: 15g    Fiber: 4g   Sodium: 0.8mg   Carb: 15g

I really enjoy a great granola bar, and I usually keep a few in my purse for those emergency snack situations. As much as I love granola, I have never made my own until now. When looking for a quality granola bar I normally choose the one with the least amount of ingredients.

My daughter and I were looking at various brands, and we were happy that there were several plant based varieties but disappointed at the amount of sugar packed into those little packages. Some of the ones marketed specifically to kids had the highest sugar content per serving! One of  our favorite brands is Made Good. They really know what they are doing, and one of their bars or packages of granola bites are usually in my daughter's lunch bag several days of the week.

This time we decided to make our own chocolate chunk granola, and we had a blast doing it. When you make it yourself you know exactly what goes into it, you control the sugar content, and you can put together your favorite plant based flavors and easily make some delicious granola yourself!

Not all vegan protein powders are created equal. While researching several brands I was appalled at some of the ingredients that were inside. Some people are not particular about ingredients as long as the product is vegan and no animals were abused or killed in the process, but I look at other factors as well. Some of the protein powders contained high amounts of:

• lead
• mercury
• cadmium
• arsenic
• solvents
• chemicals
• GMO

and a host of other not so clean ingredients. I learned that it's not just the ingredients that matter but also how the protein is processed. I have not looked so closely at this in the past. All that concerned me was that it was vegan and tasted good, but those days are gone. I received this pea protein powder from Basik Health Company, but it was before I started doing my research. Was I going to have to discard it? Not at all. After looking at the company's website, I knew that I had a clean, quality, protein powder. The JustPea protein is

• dairy-free
• soy-free
• gluten-free
• GMO-free
• grown, processed and packaged in America
• no stevia, sweeteners, or additives

and many more outstanding qualities. Because the company is committed to creating clean and transparent products without artificial ingredients and proprietary blends, they even post their heavy metal testing results on the website.

I tossed all of the ingredients into my food processor, and the protein powder blended smoothly with the peanut butter and made some tasty granola.

After I pressed the granola into an 8 x 8 inch pan and placed it in the freezer, it was ready to eat within 30 min.

Sweet, chunky, dark chocolatey, snackable, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Snack
Cuisine: Vegan
Serving: 8

Ingredients

• Two cups packed, pitted dates
• 1/3 cup gluten free sprouted rolled oats
• 1/2 cup creamy peanut butter
• 2 tbsps dark chocolate baking chunks
• 1 scoop JustPea pea protein powder​

Instructions

• Add dates to food processor and pulse into small bits. You may need to push some of the mixture down with a spoon to make sure there are no large chunks and everything blends smoothly.
• Add peanut butter, sprouted oats, and protein powder and pulse until well blended.
• Open processor and add in chocolate chunks, but do not blend.
• Scoop out mixture and transfer to lined 8x8 inch dish.
• Press evenly into dish.
• Set for 30 min. in freezer.
• Slice evenly into bars or squares.
  

Nutrition Information
Serving size:  1 bar Calories: 170.5 Fat: 11.5g  Saturated Fat: 2.6g 
Carbohydrates: 13g   Sugar: 3.4g   Sodium: 114.8mg  Fiber: 3g   Protein: 8g

​If you made this recipe, please tag me @thesensiblevegan, #thesensiblevegan!