In our busy household, meal prep is essential. One of my favorite meals to prep is pasta. Before our week starts, I prepare a large pot of vegan pasta that will get us through the week. This week I decided to switch it up and make vegan chicken Alfredo. I found a great new meat substitute called CHKN not Chicken at Sprouts Farmers Market. Before becoming vegan I consumed a lot of chicken. I was like millions of Americans that do not consider what happens to our food before it gets to our plates. When I became vegan and started watching documentaries, I was horrified to see footage of chickens being stomped, punched, kicked, and continuously abused on their way to ending up on grocery store shelves. Today I am glad to no longer be part of that vicious cycle. CHKN not Chicken is simply that...chicken without the chicken. It's a great plant-based meat alternative that contains no artificial ingredients. In fact, the ingredients include: VEGAN CHKN BLEND (PEA PROTEIN, VEGETABLE BASE {Carrots, Celery, Onion, Tomato} Maltodextrin, Cane Sugar, Salt, Food Starch, Garlic, Natural Flavors, Spice), WATER, UNREFINED MCT COCONUT OIL, YEAST EXTRACT, SUNFLOWER OIL, MUSHROOM EXTRACT It is also a great source of iron and contains 20 grams of protein per serving. It's quick and easy to make, and it's so versatile that it can be included in many recipes as a substitute for chicken. Rich, creamy, savory, protein-packed, delicious and four ingredients!
Author: The Sensible Vegan Recipe Type: Lunch, Dinner Cuisine: Vegan Serving: 24 Ingredients: 3 lbs. whole wheat pasta 3 jars 15 oz. plant based alfredo 2 packages Naked CHKN Not Chicken 1.5 cups steamed chopped spinach Directions: 1. Prepare pasta, drain, and set aside. 2. Prepare CHKN not Chicken per package instructions. Set aside. 3. Prepare spinach and set aside. (I used frozen, chopped spinach). 4. In the large pot of pasta, stir in a third of the CHKN, one jar of sauce, and a third of the spinach. Continue until all ingredients are evenly combined. 5. Serve and enjoy! Nutrition Info: Serving size: 8 oz. Calories: 275.8 Fat: 6.3g Saturated Fat: 0.2g Protein: 9g Sugar: 2.3g Fiber: 1g Sodium: 425mg Carb: 42g DID YOU MAKE THIS RECIPE? Please share online and tag #thesensiblevegan.
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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. ​
vegan lasagna, easy vegan meals, dairy free
Main Dish
vegan
Yield: 12
Author: The Sensible Vegan
![]() Six-ingredient Vegan Lasagna
This quick and easy six-ingredient vegan lasagna is loaded with flavor and will soon become a family favorite!
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Ingredients
Six-Ingredient Vegan Lasagna
InstructionsNutrition FactsCalories 252.5Fat (grams) 8.25Sat. Fat (grams) 2.3Carbs (grams) 36.9Fiber (grams) 4.4Sugar (grams) 3.7Protein (grams) 8.3Sodium (milligrams) 380
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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 Get your copy today!
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 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. 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. Sweet, chewy, snackable, nutritious, and only five ingredients!
Author: The Sensible Vegan Recipe Type: Smoothie Cuisine: Vegan Serving: 8 Ingredients:
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:
Did you make this recipe? Please tag me on Instagram @thesensiblevegan. 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. Savory, spicy, filling, protein-packed, and only eight ingredients!
Author: The Sensible Vegan Recipe Type: Breakfast Cuisine: Vegan Serving: 4 Ingredients:
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, simple, sweet, and only six ingredients!
Author: The Sensible Vegan's Daughter Recipe Type: Entree Cuisine: Vegan Serving: 2 Ingredients:
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 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. 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. Tasty, crunchy, filling, flavorful, and only five ingredients!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 6 Ingredients:
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 |
About Tabatha JamesTabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less! Vegan Categories
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