 Last week was an exciting week. It's always great to receive product samples, and I was anticipating my package from VIVOTRIBE. The company makes ready-to-eat organic beans with flavors like Chimichurri, Pad Thai, and Miso Ginger. I was extremely impressed with the products, and I will do a seperate review post soon. The first one I sampled was the Chimichurri. It's high in protein and packed with fresh flavors like organic parsley, organic cilantro, organic garlic, and fresh organic black beans. The delicious flavors immediately reminded me of tacos, but I had decided to make vegan pizza for dinner. So, I decided to combine my love for both foods, and I created a taco pizza. This is a quick and easy vegan recipe. You can use your creativity to customize it, and make it your own. I look forward to hearing from you!  Festive, flavorful, speedy, spicy, and only nine ingredients to make!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 2 Ingredients
Nutrition Information Serving size: 1/2 Naan Calories: 259 Fat: 10.8g Saturated Fat: 2.9g Carbohydrates: 28g Sugar: 3.2g Sodium: 437mg Fiber: 4g Protein: 7g
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 I have been on a seitan kick lately. We made vegan quesadillas using it, and that was a huge success. Since it was pizza night, I thought, why not give it a try on a pizza? The results had me thinking, "Why didn't I think of this sooner?" I mean, my BBQ chick'n pizza was the best by far, until I made this pizza. It is now my favorite and my husband's absolute favorite as well. He actually asked me to make it for lunch the next day, too. Although this dish tastes absolutely amazing, I had to change a few things once I started calculating the nutrition information. The only thing I do not like about the recipe is that it is 900 mg of sodium per serving. YIKES! When I am shopping in stores, if I want to buy a packaged meal I always make sure the sodium is less than 500 mg per serving, If it's more than that, then I won't buy it. So basically, I would not purchase this pizza at the store because of the sodium content. Granted, we barely consume sodium in our diet. The recommended daily allowance for sodium is between 1500 mg-2300 mg per day according to the American Heart Association, but then again that same organization also recommends eating meat and dairy so....Anyway, since I don't consume much sodium daily, I was not worried too much about the sodium content this time. But, for those watching their sodium intake I would: (a) cut the serving of cheese and seitan in half the next time I make it and use a different crust (the Stonefire Naan crust was 440 mg of sodium per serving) (b) make my own seitan and crust. The best thing about this pizza is what I top it with after it comes out of the oven, Ol' Dirty Sheets Hot Sauce! I received a bottle of it in my swag bag when I spoke at The Cleveland Vegfest in Ohio. This stuff is the absolute truth! I use it on pizza, burritos, steamed veggies, etc. I need to get more because my bottle is on it's last leg. If you love hot sauce, this brand is unlike any brand I have ever tasted. You have to try it for yourself. You''ll thank me later.  Of course, I cannot leave out my daughter! This is the pizza she made. She loves cooking and made this spinach and vegan cheese pizza.  Sweet, spicy, cheesy, packed with protein, and only six ingredients to make!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 4 Ingredients
Nutrition Information Serving size: 1/2 Naan Calories: 440 Fat: 14.5g Saturated Fat: 3.5g Carbohydrates: 55g Sugar: 13.7g Sodium: 900mg Fiber: 5g Protein: 21g  I was standing in Whole Foods the other day waiting on the person in front of me to choose their item out of the mock meat section. As they blankly stared into the glass, I knew they would be a while. I finally said "excuse me" and proceeded to grab two packages of seitan. They looked at me and said, "What are you gonna do with that?" I love when people ask me food questions! I proceeded to let them know and educated them about the product. They were so excited, I was happy, and I was feeling great about gaining a few new followers to my blog. Seitan is such a quick, versatile, inexpensive, and high-protein ingredient. It is made from cooked wheat gluten. I have used it in many meals, and on this particular day I wanted to make vegan quesadillas. My husband liked the idea, so we made it a family event. My husband, daughter, and I had a blast creating this meal, and I hope you enjoy the recipe!  Flavorful, filling, guac-tastic, nutritious, and only seven ingredients to make!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 6 Ingredients
Nutrition Information Serving size: 1 whole quesadilla Calories: 398 Fat: 11g Saturated Fat: 3.5g Carbohydrates: 70.5g Sugar: 2g Sodium: 430mg Fiber: 10.3g Protein: 23.2g  Burrito bowls, burritos, nachos, and salads are some of my favorite vegan recipes to make. I just finished my 21 Day Vegan Challenge group, and during the last week of the group I ate only a raw vegan diet. I felt really great, and I decided to start incorporating more raw meals into my week. I had decided to make taco salad for dinner, so I made a raw version and another version with tofu as well. Normally I make walnut meat, but I was out of walnuts. So, I improvised and hoped for the best. I used cashews instead, and I am so glad that I did! I will probably use cashews for this recipe from now on. The sweetness of the cashews combined with the seasoning that I used made the salad extraordinary.  I don't know why I didn't think of making cashew meat before now! Sometime the best recipes happen accidentally. Occasionally I have a bunch of ingredients to put together, and I think it's going to make the best recipe...and it doesn't happen. I don't do that often, but sometimes what I think is great in my head doesn't translate as greatness to my taste buds with the finished product. Trial and error. Anyway, if you like cashews I think you will be pleased with this recipe.  Fresh, zesty, packed with protein and fiber, and only 10 ingredients to make!
Author: The Sensible Vegan Recipe Type: Raw Salad Cuisine: Vegan Serving: 1 Ingredients
Nutrition Information Serving size: 1 salad Calories: 187 Fat: 12g Saturated Fat: 2g Carbohydrates: 25g Sugar: 3.7g Sodium: 171mg Fiber: 12g Protein: 8.5g  Out of all of my recipes, I enjoy making veggie burgers the best, and vegan pizzas are a close second place. I am so happy to see that more and more stores are carrying a variety of plant based burgers. I am also seeing restaurants starting to add them to the menu. Times are changing! It's fun eating out and trying out the latest veggie burger, but my favorite by far is homemade. Usually around the spring and summer holidays I hear conversations about grilling out and burgers and what not. People excitedly talk about what they are putting on the grill, and that is when I mention veggie burgers. I am amazed at the comments, and people often ask for recommendations. When I tell them I make my own, they genuinely ask, "Well, how do you do that?" I share my recipe, and a day or two later I get a message where someone excitedly tells me that the veggie burgers were a hit and tasted better than meat burgers. I love hearing these reports, and it is encouraging to be able to let people know that they can add plant based options to the menu. It's another seed planted. These burgers are a variation of my original sweet potato black bean burger recipe.  This is a quick and easy veggie burger recipe packed with protein, fiber, and an abundance of flavor. You just add all of the ingredients to one bowl, form your burgers, and grill away!  Thick, juicy, protein-packed and only nine ingredients to make.
Author: The Sensible Vegan Recipe Type: Burger Cuisine: Vegan Serving: 8 Ingredients
Fries Guacamole Vegan Cheese Lettuce Tomato Ketchup Buns or Rolls Nutrition Information Serving size: 1 burger Calories: 213 Fat: 1g Saturated Fat: 0g Carbohydrates: 41.3g Sugar: 4.4g Sodium: 69.4mg Fiber: 5g Protein: 6.4g  I received some amazing products from Blue Mountain Organics. The company sent me the organic almond and organic cashew My Nutty Mylk to try. In addition to being USDA certified organic, they are also PALEO friendly, dairy free, contain no additives, gluten free, and Non GMO. I look forward to using them in sauces, savory dishes, and vegan desserts as well. Since I was responsible for bringing dessert to a work function, I decided to incorporate the cashew mylk into my recipe.  I had a few different dessert ideas, but I finally decided to make the chocolate bark with my daughter's help. We had so much fun making the chocolate peppermint bark during the holidays, and I knew that this would be a blast as well. This recipe does not require many ingredients, and it's definitely kid friendly. In between munching on the dark chocolate peanut gems, we stirred, sprinkled, and made this recipe come to life. The creamy cashew mylk is so silky, rich and smooth that it made me think of at least four other recipes where it will be featured in the near future.  Rich, smooth, creamy, crunchy, sweet, nutty, and only five ingredients to make!
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 10 Ingredients
Serving size: 2 pieces Calories: 177 Fat: 12.3g Saturated Fat: 7.7g Carbohydrates: 17g Sugar: 8.4g Sodium: 37mg Fiber: 4g Protein: 3g  Chickpeas are nutritious, versatile, and a great addition to many recipes. From garden salads to vegan tuna salad, chickpeas add flavor and health benefits. Chickpeas are high in protein and fiber. They are also a great source of calcium and selenium, which helps the enzymes in the liver to function properly and can detoxify some cancer-causing compounds in the body. In addition to chickpeas, this recipe is packed with seven superfood ingredients. It can be used a side and a great topping for veggie burgers. It only takes a few minutes to make. Enjoy!  Fresh, healthy, nutritious, protein-packed, and only ten ingredients to make!
Author: The Sensible Vegan Recipe Type: Salad/Side Cuisine: Vegan Serving: 6 Ingredients
Serving size: 1/2 cup Calories: 93 Fat: 5g Saturated Fat: 0.7g Carbohydrates: 22g Sugar: 8g Sodium: 250mg Fiber: 4.3g Protein: 7g  Who doesn't love a fresh, hot, tasty, cheesy pizza? I know I do...minus the dairy cheese, of course! Being vegan doesn't prevent me from enjoying one of my favorite meals, and I have created several plant based pizza recipes that will blow your mind...and there was no animal cruelty involved in the process!  Cheeseburger Avocado Pizza This recipe uses only 10 ingredients like vegan cheddar shreds, vegan crumbles, spicy black beans, baby spinach, red onions, and avocado. Your taste buds with definitely thank you! It's both nutritious and amazingingly delicious.  Thai Chick'n Pizza Tofurky never ceases to amaze me with outstanding, quality products. The Thai Basil Slow Roasted Chick'n is no exception. The creamy, herb garlic tree nut cheese used in this six-ingredient recipe melts in your mouth and makes is extremely hard to eat just one serving. It's simply savory and superb!  Spicy Guacamole Pizza Break away from the traditional tomato-based pizza sauce with this zesty combination. This pizza brings the heat with a spicy guacamole base, spicy black beans and a nice balance of sweet corn and fresh, sliced tomatoes. This quick and easy vegan pizza recipe only takes six ingredients to make.  Spicy Kale and Chick'n Pizza If you haven't noticed by now, I thoroughly enjoy spicy food. What better way to top off this flavor fest than sriracha hot sauce? The flavor combination of this pizza is off the charts. With toppings like Tofurky Barbecue Slow Roasted Chick'n, steamed kale, diced red onions, and vegan mozzarella shreds, this pie is sure to please your non-vegan friends and family as well.  Roasted Veggie Sriracha Pizza
For this veggie-fied pie, I combined steamed broccoli, red onions, peppers, and baby bella mushrooms. Of course it wasn't complete until I added sriracha hot sauce, which is totally optional if you do not like all the heat. This 10 ingredient vegan pizza recipe will truly tantalize your taste buds!  I am going to keep this post simple, short, and sweet. I am currently working on a vegan children's book, and it's taking up most of my free time. I had to pause and take a break and post a recipe though. When my daughter and I were at Whole Foods the other day trying the TTLA sandwich made famous by Tabitha Brown, we looked for vegan brownies, and I ended up deciding to make my own. I am so glad I did. These vegan brownies are the truth!  What holds the recipe together and gives the brownies that moist, chewy, gooeyness? Pitted dates, of course! Dates are a great source of vitamins and minerals, and they are low in calories and rich in fiber. I also use them in my peanut butter chocolate energy bites recipe.  This is a fun, kid-friendly recipe filled that is literally "hands-on" and easy to make.  Rich, decadent, gooey, nutty, chocolatey, and only seven ingredients to make.
Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 16 Ingredients
Nutrition Information Serving size: 1 brownie Calories: 139 Fat: 7.6g Saturated Fat: 1.8g Carbohydrates: 21.6g Sugar: 13g Sodium: 39.4mg Fiber: 4g Protein: 3g  The idea started with a challenge I posted to my 21 Day Vegan Challenge Facebook page. Participants were required to list an ingredient and choose three ingredients off of the list to create a meal. Kale and sweet potatoes were both on the list, and as I was walking through the grocery store last night the idea hit me: Why not make some type of burger? So I did.  So, I put my ingredients together and hoped for the best. A lot of my recipes are trial and error, and most of the time they turn out well. I didn't want to use black beans like I did in my previous vegan burger recipe, and I figured chickpeas would work just as well! They tasted great! They had just the right amount of crunch on the outside, and they were firm and exploding with flavor on the inside. I knew I would be on to something if they passed the husband taste test...  My husband is one of the hardest working people I know. He was exhausted going to work this morning and packed two burgers for breakfast. I got a call from him at 8:00 a.m., and he was fired up. He said, "I don't know what you put in those burgers, but they gave me so much energy!" I was so happy because not only did he like them, the superfood ingredients gave him a great energy boost for the day. Not caffeine. Not supplements. Just a fabulous plant based meal. When I started my vegan journey, he was so supportive, and encouraging, and I enjoy cooking great meals for such a great man.  Savory, filling, tasty, energy-boosting, and only ten ingredients to make.
Author: The Sensible Vegan Recipe Type: Burger Cuisine: Vegan Serving: 5 Ingredients
Chips Vegan Cheese Lettuce Ketchup Buns or Rolls Nutrition Information Serving size: 1 burger Calories: 143 Fat: 1g Saturated Fat: 0g Carbohydrates: 27.2g Sugar: 4.1g Sodium: 123mg Fiber: 4.4g Protein: 6g |
About Tabatha JamesTabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less! Vegan Archives
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