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!

A couple of times a month my daughter, and I go to Panera Bread and pick up a couple of bowls of black bean soup. It's savory, well seasoned, and vegan, of course. Last week we stopped by there, and I was told that the black bean soup was no longer on the menu. The lady at the drive through recommended several other soups. When I asked if any of them were vegan she replied, "No."

My daughter was disappointed, so I told her that it meant we got to create our own recipe instead. She was very pleased with that idea. When creating my recipe, I decided to add kale to the mix. I figured, if it was amazing in my vegan chili, then it would be the perfect addition to my black bean soup!

This is a quick and simple recipe that is big on flavor and nutrition. It's always sad when non-vegan restaurants start removing items from their already limited vegan choices.

​I am very pleased with how my recipe turned out. We paired it with some vegan grilled "cheese" sandwiches, and the meal was complete. Both my husband and daughter were very pleased at the results. 

Spicy, savory, comforting, protein-powered, and only ten ingredients!

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

Ingredients

• Four cans cooked black beans, 2 of the cans rinsed and drained
• 1/2 cup mild thick and chunky salsa
• 1/2 diced yellow onion
• 1 cup steamed kale
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1 tbsp chili powder

Instructions

• Using a potato masher or food processor, puree the two cans of black beans that have been rinsed, drained, and cooked.
• Add black beans and black bean puree to a large pot. I used the juice from two of the cans of black beans instead of vegetable broth to make the soup, but you can can rinse and drain all of the cans and use vegetable broth if that's your preference.
• Add kale, onions, salsa, cumin, garlic powder, cayenne pepper, turmeric, nutritional yeast, and chili powder to the pot. 
• Bring to a boil.
• Reduce heat to medium-low, and simmer for 20 minutes.
• Serve and enjoy!

For Serving

• ​Great paired with Daiya grilled cheese sandwiches.
• Vegan sour cream
• diced avocado
• crushed tortilla chips

Nutrition Information
Serving size:  1.5 cup Calories: 332 Fat: 1.4g  Saturated Fat: 0g 
Carbohydrates: 60.6g   Sugar: 3.7g   Sodium: 232.5mg  Fiber: 15.2g   Protein: 19.8g

Crispy, crunchy, tender, tasty, and only ten ingredients!

Author: The Sensible Vegan
Recipe Type: Appetizer, Side
Cuisine: Vegan
Serving: 6

Ingredients

• One ( 12-ounce package of cauliflower florets) 
• 1.5 cups all-purpose flour
• 1 cup almond milk
• 1 cup water
• 1/2 tsp garlic powder
• 1.5 cups panko breadcrumbs
• 1/2 tsp cumin
• 1/2 tsp tumeric
• 2 tbsp nutritional yeast
• 6 oz. buffalo sauce
  

Instructions

• Preheat oven to 350.
• Make sure cauliflower is cut into even florets. Although I used a pre-cut package to save time, some of the pieces were still substantially larger than others so I had to cut them up.
• In a large bowl thoroughly combine the flour, almond milk, water garlic powder, cumin, tumeric, and nutritional yeast.
• Dip each floret into the batter, and coat completely.
• Place atop parchment lined baking sheet.
• Roll each floret in panko breadcrumbs until completely coated.
• Place evenly spaced atop parchment covered baking sheet.
• Bake for 25-30 minutes.
• Transfer cauliflower to bowl and coat evenly with buffalo sauce.
• Placed coated cauliflower back on parchment lined baking sheet, and bake another 25-30 minutes.
  

For Serving

• ​Buffalo sauce or vegan ranch for dipping
• Tastes great paired with BeanVivo Miso Ginger Organic Beans
  

Nutrition Information
Serving size: 3 wings Calories: 219 Fat: 2g  Saturated Fat: 0g 
Carbohydrates: 33.8g   Sugar: 2.3g   Sodium: 590mg  Fiber: 3g   Protein: 7.8g

​Festive, flavorful, speedy,  spicy, and only nine ingredients to make!

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

Ingredients

• One ( 2-count) package organic Stonefire Naan vegan crusts
• 3 tbsps BeanVivo Chimichurri Black Beans
• 1 tbsp vegan sour cream
• 1/4 cup diced tomatoes
• 1/4 cup sliced avocado
• 1/4 cup shredded lettuce
• 1/4 cup Daiya Classic Blend shreds
• 1/4 cup diced red onion
• 1/4 cup sliced jalapeno peppers

Instructions

• Preheat oven to 400.
• Spread vegan sour cream atop crust.
• Spread Chimichurri beans atop crust.
• Evenly add lettuce, tomatoes, avocado, and onions.
• Bake 5-10 minutes.
• Remove from oven and sprinkle with Daiya cheese.
• Top with jalapeno peppers.

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

Sweet, spicy, cheesy,  packed with protein, and only six ingredients to make!

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

Ingredients

• Two ( 2-count) packages organic Stonefire Naan vegan crusts
• 4 tbsp low sodium BBQ sauce
• 1/2 cup diced red onion
• 1/2 cup baby spinach
• 1/2 cup Daiya cheddar style shreds
• 2/3 cups seitan strips
• 2 tbsp hot sauce (optional) My favorite is Ol' Dirty Sheets!

Instructions

• Preheat oven to 400.
• Open package of seitan, place in bowl, and coat with 2 tbsps BBQ sauce.
• Set aside.
• Top crust with 1 tbsp BBQ sauce.
• Sprinkle evenly 1/4 cup Daiya cheddar shreds, 1/4 cup red onion, 1/4 cup cup baby spinach, and top with 1/4 cup BBQ seitan strips.
• Bake for 7-9 minutes.

For Serving

• ​Drizzle with hot sauce and enjoy!

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

Flavorful, filling, guac-tastic, nutritious, and only seven ingredients to make!

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

Ingredients

• One package (12 count) Ezekiel 4:9 Sprouted whole grain tortillas
• 1 package WestSoy by Yves Seitan Strips 
• 1 tbsp extra virgin olive oil
• 1 cup black beans
• 1 cup diced red onion
• 1 cup guacamole ( my homemade guac includes two avocados, diced red onion, fresh lime juice, and a pinch of sea salt (optional)
• 1 1/2 cups Daiya Mozzarella-Style shreds

Instructions

• Add 1 tbsp extra virgin olive oil to skillet on medium heat. 
• Place tortilla in skillet.
• Sprinkle evenly 2 tbsp cheese, 2 tbsp black beans, 1 tbsp red onion, 2, tbsp seitan strips, 1 tbsp guac, and 2 more tbsp cheese.
• Place another tortilla on top and press with a spatula.
• Allow to cook for 1 minute while pressing.
• Flip tortilla with spatula and press for another minute until golden brown.

For Serving

• ​Vegan sour cream, guacamole, mixed greens, and pico de gallo

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

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

• 3 cups baby romaine lettuce
• 1 cup (chopped salad kit containing chopped green cabbage, romaine, carrots, and green onions. Using a salad kit saves time!)
• 1/4 cup diced red onion
• 1/2 avocado
• 1/4 cup grape tomatoes sliced
• 1 cup cashews
• 3 tbsps chili powder 
• 1/2 tsp cumin
• 1/2 tsp garlic powder 
• 2 tbsps lime juice

Instructions

• Soak cashews in warm water for 30 min. Drain and place into food processor.
• Add lime juice to processor, and pulse until cashews reach a creamy, meaty, consistency.
• Remove from processor, and stir in cumin, garlic powder, and chili powder. Set aside.
• Add romaine lettuce and chopped salad to plate, and top with avocado, diced red onion, and tomatoes. 
• Spoon cashew meat atop salad.
• Adjust recipe to make more servings. Enjoy!

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

​Thick, juicy, protein-packed and only nine ingredients to make.

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

Ingredients

• 1 1/2 cups cooked wild rice
• 2 1/2 cups cooked sweet potatoes
• 2 1/2 cups cooked black beans
• 1/2 cup whole wheat panko bread crumbs
• 1/2 cup diced red onion
• 2 tbsp barbecue sauce pepper
• 1/4 tsp garlic powder
• 2 tsp cumin
• 1 tbsp balsamic vinegar

Instructions

• Preheat oven to 375.
• In a large bowl add rice, sweet potatoes, black beans, red onion, bread crumbs, and bbq sauce.
• Mix until thoroughly combined. I mix my burgers by hand.
• Add in garlic powder, cumin, and balsamic vinegar. 
• Combine ingredients evenly and form equally shaped balls. (6-8 med. burgers)
• Grill or place onto baking pan evenly spaced and press to form into burgers.
• Cook for 20 min. Flip Burgers, and cook for another 20 min.

For Serving
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

Rich, smooth, creamy, crunchy, sweet, nutty, and only five ingredients to make!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 10

Ingredients

• 1 10 oz. bag dark chocolate chunks
• 1/2 cup mini pretzels 
• 1/4 cup Unreal dark chocolate peanut gems
• 1.5 tsps "My Nutty Mylk" organic cashew
• 1 tbsp powdered sugar

​     Instructions

• Melt chocolates in a bowl at 30 sec. intervals in the microwave, or on the stovetop in a double boiler.
• Place parchment paper in a shallow baking dish. ( I used  an oblong 2-quart baking dish.)
• Pour chocolate into dish and tilt to spread evenly.
• Sprink in pretzels.
• Distribute chocolate peanut gems evenly.
• Place in freezer for 20 min.
• In a separate bowl combine cashew mylk and powdered sugar. Stir and microwave for one min.
• Stir until smooth and creamy to eliminate pieces of powdered sugar.
• Remove bark from freezer.
• With a fork, drizzle cashew cream topping across bark.
• Refrigerate for 1-2 hours.
• To break the bark: I lift it in the parchment to avoid making fingerprints, and drop it into the dish which causes it to shatter. Since the bark is fairly thin, you may also choose to slice it with a knife as well.

Nutrition Information
Serving size: 2 pieces  Calories: 177  Fat: 12.3g  Saturated Fat: 7.7g 
Carbohydrates: 17g   Sugar: 8.4g   Sodium: 37mg  Fiber: 4g   Protein: 3g