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  • About Tabatha
  • Vegan Recipes
    • Vegan Blog
  • Vegan Reviews
  • VEGAN CHILDREN’S BOOK
  • SHOP

Vegan Recipes: 10 Ingredients or Less

Creamy Barbecue Mac and Cheese

12/14/2020

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easy vegan mac and cheese
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.
vegan tofu recipes
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.
the best vegan mac and cheese
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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

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Harissa Skillet Pot Pie

12/9/2020

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Easy Vegan Pot Pie
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.
Best Tofu Brand
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.
 
Easy Vegan Pot Pie
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
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5 Ingredient Raw Vegan Bars

11/11/2020

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Vegan Bars
We are a busy family, and this year has been no exception. Trying to juggle homeschooling, working from home full time, and building a business has been quite the task in 2020. Quick and easy vegan meals and snacks are a necessity in our household. Homemade vegan trail mix and vegan bars are essential items.

When shopping for vegan bars I definitely check out the ingredients. Is there a long list of ingredients? Are they packed with added sugars, artificial additives, or artificial preservatives? Those are some of the questions I ask.

​Some of our favorites store bought items are Made Good Bars and Mezcla bars. They contain wholesome, non-GMO, and gluten free ingredients.
vegan ingredients
Almonds, walnuts, raisins, dates, and a sprinkle of cinnamon are all it takes to make these yummy bars. This is also a simple vegan recipe for kids to enjoy. My daughter helped me make these, and they turned out very well. Many bars today are marketed for kids and have a large amount of added sugars.

​People fail to realize that there is a very big difference between added sugars and natural sugars. Added sugars are added in during the processing stage, and they do not provide any nutritional value. Naturally occurring sugars in whole foods like fruit have added health benefits like fiber and antioxidants. 

What about the sugar in dates and raisins? The sugars in raisins occur naturally and are packed with fiber, vitamins, and minerals. When eaten in moderation they have great health benefits. Raisins can boost iron levels, keep your bones strong, and help you with digestion.

Like raisins, dates are a great alternative sweetener. Dates 
contain vitamins and minerals like calcium, vitamin C, and magnesium. They also contain antioxidants that help prevent cell damage from toxins and folate that is important in pregnancy.

Dates are such a versatile and nutritious treat that can be used in everything from vegan chocolate brownies to delicious, energizing bars.
Vegan bars
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

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Cucumber Apple Ginger Smoothie

10/25/2020

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Weight loss smoothie
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.
organic smoothie ingredients
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.
weight loss smoothie
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.

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Tofu and Spinach Scramble

9/6/2020

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Vegan breakfast
There are several meals that are in regular rotation in my weekly planning, and tofu is usually part of it. I did a previous post on the health benefits of tofu. It is extremely versatile and can transform many dishes. From vegan pizza to vegan pasta the possibilities are endless. 

​I enjoy JUST Egg for breakfast. It makes the best breakfast sandwiches and is very delicious scrambled. On this particular day we were out of JUST Egg, so I saw a couple of packages of extra firm tofu in the fridge and decided to use that instead. I didn't really have an exact idea in mind, but I was able to turn the package of tofu into something very delicious. My husband gave the finished product a thumbs up, so I was pleased that he liked it. I quickly had to write down all of my ingredients and form them into a recipe so I wouldn't forget everything I had used.

Another one of my breakfast favorites is Hilary's vegan sausages. Well...they are for breakfast, but we have been known to have them for lunch and dinner as well. After all, breakfast is fabulous any time of day! This recipe is inexpensive, quick and easy to make, and is very nutritious, too.
Easy Vegan Tofu Scramble
​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
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Super Kids Smoothie Bowl

8/19/2020

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vegan kids
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.
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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!


kids smoothie bowl
Tasty, simple, sweet, and only six ingredients!

Author: The Sensible Vegan's Daughter
Recipe Type: Entree
Cuisine: Vegan
Serving: 2

​Ingredients:


  • 1/2 cup orange juice
  • 1/4 cup frozen dark cherries
  • 1 banana
  • 1/4 cup Bear Naked Cacao and Cashew Butter Granola
  • 7-8 red seedless grapes 
  • 7-8 blueberries
Directions:
  • Blend orange juice, cherries, and 1/2 banana in blender.
  • Pour smoothie into a bowl.
  • Top with granola, grapes, blueberries, and remaining banana​.

Nutrition Info: Serving size 1/2 bowl   Calories: 143.4   Fat: 2.7g    Saturated Fat: 0.8g    Protein: 3.2g  Sugar: 15g    Fiber: 3g   Sodium: 30mg   Carb: 28g
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Crunchy Chick'n Tacos

6/26/2020

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Vegan tacos
As I was getting together the ingredients for everything I needed to prepare the Father's Day meal for my husband last weekend, I received the most amazing message. A dear friend of mine messaged me that she was going vegan and was asking about Mexican restaurants with vegan options in Atlanta. Needless to say I was pretty excited about this. I absolutely love Mexican food. Some of my favorite recipes on my website are vegan quesadillas and vegan burritos, and I was really looking forward to making these vegan chick'n tacos for Father's Day. Along with my vegan banana pudding they were fabulous.
vegan chicken
Tacos are great for many reasons. They are tasty, inexpensive, family friendly, and quick and easy to make. In this recipe I used Gardein meatless chick'n strips. The flavor and texture is perfect for tacos, but you can substitute any vegan meat or even forego using mock meat and fill them with fresh veggies and a delicious sauce! Everyone in the family and your dinner guests can choose their own ingredients to customize their tacos. I love spicy foods and seasonings, but my husband and daughter don't. I usually top mine with spicy salsa, while my husband and daughter savor the mild version. Everyone wins.
vegan tacos
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
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Vegan Broccoli and Chick'n Penne

3/19/2020

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Vegan Chicken Recipe
Meal prepping is a normal routine in our home. From veggie bowls to salads, meal prepping saves us a lot of time and money. One of my favorite prep meals is pasta. Pasta is inexpensive, loaded with protein and fiber, and can be customized into many different recipes. I usually make a large pot of pasta that typically lasts four or five days. This recipe is a family favorite.
vegan chicken strips
I use Gardein chick'n strips in many recipes. It's great in vegan quesadillas as well. I just tossed them in a little avocado oil for this recipe, and they browned perfectly. They are packed with protein and can be seasoned to suit your taste. I usually add a little chili powder and lime if I am using them with tacos or burritos and saute them in a pan with onions and peppers.
vegan pasta
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
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Vegan Hot Chocolate

12/17/2019

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Picture
​

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.
vegan hot chocolate
​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
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5-Ingredient Chocolate Chunk Granola

8/31/2019

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Easy vegan granola
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.


vegan granola ingredients
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. 
Vegan chocolate granola
Picture
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

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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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