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

Vegan Recipes: 10 Ingredients or Less

Vegan Buffalo Cauliflower

9/9/2018

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Vegan Buffalo Cauliflower
I must admit that before becoming vegan I enjoyed boneless buffalo wings. Back then I was one of the millions of people that enjoyed food but did not take the time to think about the fact that an animal, that did not want to die, suffered a horrible death just so I could appease my taste buds. My eating habits and thought process were totally transformed!

Today, I think about simple ways I can veganize some of my old favorites in ten ingredients or less. I decided to give buffalo cauliflower a try. Experiencing with ingredients like turmeric, nutritional yeast, and cumin (things I already had in my pantry) I was not sure how they would turn out. I am pleased to say they not only look great, but the taste is out of this world.

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In addition to being a versatile ingredient, cauliflower has a long list of impressive health benefits. It's loaded with vitamins, minerals, and antioxidants that help fight inflammation in our cells. Because it's high in fiber and water, cauliflower slows digestion and promotes that "full" feeling. This may assist you in the amount of calories you consume overall in a day. It can be added to soups, pizza, pasta, and many other recipes. I am going to be featuring cauliflower in several recipes to come! 
Preparing Vegan Buffalo Cauliflower
Once I coated the cauliflower in the mixture of flour, almond milk, and spices I evenly coated it with panko bread crumbs to give it the crunchy texture.
Making vegan buffalo cauliflower
The end result can be served as an appetizer or side and is fantastic paired with fresh, steamed veggies!
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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
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Vegan Taco Pizza

9/9/2018

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Vegan Taco Pizza
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!
Vegan Taco Pizza
​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
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BBQ Seitan Pizza

8/6/2018

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Seitan Pizza
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. 
spinach and vegan cheese pizza
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.
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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
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Seitan Quesadillas

7/29/2018

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Seitan recipe idea
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!



Seitan recipe
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
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Raw Vegan Taco Salad

7/3/2018

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Raw Vegan Taco Salad
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. 
Cashew Meat
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.
Vegan taco salad
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
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BBQ Veggie Burgers

5/28/2018

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Barbecue veggie burger
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.
veggie burger ingredients
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!
Vegan veggie burger
​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
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Dark Chocolate Pretzel Bark

5/21/2018

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Blue Mountain Organics
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.
Dark Chocolate Bark 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.
Dark Chocolate Pretzel Bark
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
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BBQ Chickpea Salad

4/7/2018

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Barbecue Chickpea Salad
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!
Veggie salad
Fresh, healthy, nutritious, protein-packed, and only ten ingredients to make!

Author: The Sensible Vegan
Recipe Type: Salad/Side
Cuisine: Vegan
Serving: 6

Ingredients
  • 1/2 cup raw broccoli
  • 1/2 cup raw, shredded brussel sprouts
  • 1/2 cup raw kale
  • 1/4 cup chopped chicory
  • 1 cup shredded red cabbage
  • 1/4 cup diced red onion
  • 3 tbsps dried cranberries
  • 2 tbsps pumpkin seeds
  • 3 tbsps barbecue sauce
  • 1 (15-ounce) can of chickpeas
​     Instructions
  • Place vegetables in a large salad bowl.
  • Drain and rinse chickpeas. Add to salad.
  • Add barbecue sauce and toss evenly to coat all ingredients.
Nutrition Information
Serving size: 1/2 cup  Calories: 93  Fat: 5g  Saturated Fat: 0.7g 
Carbohydrates: 22g   Sugar: 8g   Sodium: 250mg  Fiber: 4.3g   Protein: 7g
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Five Fabulous Vegan Pizza Recipes

3/17/2018

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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!
Vegan cheeseburger pizza
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 pizza
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! 


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Spicy vegan pizza
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.
Vegan chicken pizza
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.
Vegan veggie pizza
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!




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Vegan Chocolate Peanut Butter Brownies

2/19/2018

 
Vegan Chocolate Brownies
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!
Pitted Dates
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.
Simple vegan chocolate peanut butter brownies
This is a fun, kid-friendly recipe filled that is literally "hands-on" and easy to make.
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Rich, decadent, gooey, nutty, chocolatey, and only seven ingredients to make. 

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 16

Ingredients
  • 1 cup chopped walnuts
  • 1.5 cup moist pitted dates
  • 3/4 cup unsweetened cocoa powder
  • 2 tbsp dark chocolate baking chunks
  • 1/4 tsp sea salt 
​     ICING (optional):
  • 1 cup dark chocolate baking chunks
  • 1 tbsp creamy natural peanut butter
  • 1/4 cup powdered sugar
Instructions
  • Place walnuts, cocoa powder, baking chunks, and sea salt into food processor and pulse to combine thoroughly. Remove from processor and set aside.
  • Add dates to processor and pulse.
  • Slowly add walnut and cocoa mixture to the date mixture and pulse until it is all completely blended to a dough like consistency.
  • Press mixture into an 8in. x 8in. parchment lined baking dish. (I sprinkled a few extra walnuts atop the mixture before pressing it into the baking dish.)
  • Refrigerate 10-15 min. 
​          Prepare the Icing (optional):
  • Melt dark chocolate baking chunks in microwave at 30 sec. intervals or double broiler.
  • Stir in tablespoon of peanut butter until evenly combined.
  • Refrigerate 10-15 min. to thicken.
  • Remove from refrigerator and whisk in powdered sugar.
  • Spoon icing atop brownies and spread evenly.
  • Refrigerate 10 min.
  • Cut brownies evenly into squares, and store remaining portion in a sealed container in the refrigerator.

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

Chickpea Kale Burger

1/25/2018

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Chickpea Kale Burgers
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.
Vegan burger ingredients
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...
Tabatha and Kenny James
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. 
Chickpea Kale Burger
Savory, filling, tasty, energy-boosting, and only ten ingredients to make.

Author: The Sensible Vegan
Recipe Type: Burger
Cuisine: Vegan
Serving: 5

Ingredients
  • 2 1/2 cups steamed sweet potatoes 
  • 1/2 cup steamed blue curled kale
  • 1 cup cooked chickpeas
  • 1/2 cup whole wheat panko bread crumbs
  • 1/2 cup diced red onion
  • 1 tsp cayenne pepper
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • 1 tbsp balsamic vinegar
  • 1 tsp liquid aminos
Instructions
  • Preheat oven to 375.
  • In a large bowl add sweet potatoes, kale, chickpeas, red onion, and bread crumbs.
  • Mix until thoroughly combined. I mix my burgers by hand.
  • Add in cayenne pepper, nutritional yeast, cumin, balsamic vinegar, and liquid aminos. 
  • Combine ingredients evenly and form equally shaped balls. (5 or 6 med. burgers)
  • Place onto cookie sheet or baking pan evenly spaced and press to form into burgers.
  • Cook for 25 min. Flip Burgers, and cook for another 20 min.
For Serving
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
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Garlic Mashed Potatoes

1/14/2018

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Garlic Mashed Potatoes
Mashed potatoes can bring life to a meal. They are a wonderful addition to a veggie plate, and they don't have to be laden with butter and salt to taste good. I often make mashed potatoes as a side dish for holiday meals. This is an easy and inexpensive recipe that my daughter helped me to prepare. Family cooking is what I love to do!
Diced russet potatoes

Potatoes are a great source of potassium, vitamin C, and vitamin B6. I like to leave the skins on my potatoes when I cook them for added nutritional value. The skins contain phytochemicals, and these bioactive compounds help fight high cholesterol and heart disease.

Garlic Mashed Potatoes
Creamy, comforting, hearty, flavorful, and only seven ingredients to make.

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

Ingredients
  • 2 lbs russet potatoes 
  • 1 1/2 cups almond milk
  • 1/4 tsp coarse sea salt
  • 1/4 tsp fresh ground black pepper
  • 1/2 cup organic silken tofu
  • 1/4 tsp organic garlic granules
  • 2 tbsps nutritional yeast
Instructions
  • Scrub, rinse, and dice the potatoes.
  • Add potatoes to a large pot, and cover with water.
  • Add sea salt.
  • Bring to boil and reduce heat. Simmer approx. 20 min. until potatoes become tender.
  • Drain potatoes and return to pot over low heat.
  • Stir in silken tofu and almond milk until evenly combined and creamy.
  • Add pepper, garlic, and nutritional yeast. Stir evenly, and remove from heat.

Nutrition Information
Serving size: 1 cup Calories: 117  Fat: 1g  Saturated Fat: 0g 
Carbohydrates: 23g   Sugar: 2.1g   Sodium: 109mg  Fiber: 2g   Protein: 4g
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Apple Walnut Salad

1/5/2018

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Vegan apple walnut salad
One of my favorite things to order at Vito's Pizzeria and Ristorante is the apple walnut salad. If you are ever looking for vegan food in Alpharetta, GA, you should definitely check them out.  Their salad truly inspired my recipe. It's quick and simple to make, and it is packed with nutrition. There are so many health benefits to list, but I will just name a few. With ingredients like walnuts, apples, avocado, and mixed greens you get a heart healthy, protein-rich, fiber filled salad that is healthy, filling, and delicious. 
Apple walnut salad
Sweet, crunchy, creamy, nutritious, and only seven ingredients to make.

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

Ingredients
  • 4 cups baby spring mix
  • 1/2 cup chopped walnuts
  • 1 medium Granny Smith apple sliced
Avocado Sweet Apple Dressing
  • 1 avocado
  • 2 tbsp Bragg Apple Cider Vinegar
  • 1/2 tsp cracked black pepper
  • 4 tbsp raw apple juice
  • a pinch of sea salt (optional)

Nutrition Information
Serving size: 2 cups Calories: 278  Fat: 20g  Saturated Fat: 3.5g 
Carbohydrates: 21g   Sugar: 8g   Sodium: 55mg  Fiber: 10.2g   Protein: 6.2g
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Spicy Guacamole Pizza

12/9/2017

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Guacamole Pizza
According to statistics, over 3 billion pizzas are sold in the U.S. each year. I know I have eaten a lot of pizza in my lifetime, but after becoming vegan I gained a whole new appreciation for pizza pies. I enjoy making vegan pizza recipes and experimenting with different ingredients so I was really looking forward to incorporating guacamole instead of using traditional pizza sauce. 
Vegan cheese and spinach pizza
We always look forward to pizza night, and this is the pizza my five year-old daughter made. I have had several people contact me asking how they can get their children to eat the vegan food they prepare. One of the main suggestions I give is to allow them to be part of the entire process. Whether it's shopping for ingredients or preparing the meal, allow them to help! Pizza is a great kid-friendly vegan recipe, and fun for the entire family. Everyone can customize their own pizza.
Spicy guacamole pizza
Spicy, flavorful, filling, protein-packed, and only six ingredients to make.

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


Ingredients
  • 1 Naan Vegan Crust
  • 1/2 cup sweet corn
  • 1 /4 cup spicy black beans
  • 2 tbsps spicy guacamole
  • Sliced red onion
  • Sliced tomato

Instructions   
  1. Prepare Naan crust according to package instructions.
  2. Spread guacamole evenly atop crust.
  3. Top with corn, spicy black beans, tomato slices, and red onion.
​
Nutrition Information

Serving size: 1/2 Naan Calories: 280  Fat: 9g  Saturated Fat: 1.5g 
Carbohydrates: 44g   Sugar: 6g   Sodium: 443mg  Fiber: 6g   Protein: 9.3g
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November 22nd, 2017

11/22/2017

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Chocolate Trail Mix Bark

11/7/2017

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My daughter had a day off from school due to it being a teacher's work day. Each student had to do an enriching activity and report on it when school returned. Making a new recipe was on the list of ideas, so of course we jumped on it.

​This is a fun, kid-friendly recipe, and it is super easy to make. It started with my trail mix recipe and evolved into chocolate trail mix bark!
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I have had several people ask me, "How do I get my kids interested in vegan food?" I hear frustration about kids not liking the food or not wanting to try certain foods. My answer is, allow your kids to take part in the preparation. Let them help create the recipes. They may even come up with their own recipes. When they are invested in the process, there is usually a better outcome. Plus, it is so much fun!
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Something amazing happens when you combine dark chocolate and trail mix. You get a nutritious snack that is packed with antioxidants, fiber, vitamins, minerals, and it tastes great, too!
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​Kid-friendly, fun, sweet, chocolatey, and only ten ingredients to make!

Author: The Sensible Vegan
Recipe Type: Snack
Cuisine: Vegan
Serving: 15


Ingredients
  • 1 package of non-dairy semi-sweet or dark chocolate chips
  • 1/2 cup of raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup of dry roasted peanuts
  • 1/2 cup of raw almonds
  • 1/2 cup of dried apples
  • 1/2 cup of chopped dates
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of walnuts​
  • 1tbsp peanut butter

Instructions   
  1. In a large bowl with a lid, combine all ingredients. 
  2. Place lid atop bowl and shake until all ingredients are evenly mixed.
  3. Melt chocolate chips in microwave-safe bowl at 30 sec. intervals until melted. Stir in peanut butter.
  4. Line baking dish or cookie sheet with parchment paper, and spread chocolate evenly atop paper.
  5. Sprinkle ¾ cup trail mix evenly atop chocolate.
  6. Freeze for 2 hours.
  7. Break the bark into pieces, and enjoy!  Refrigerate remaining portions.

Nutrition Information

Serving size: 1 piece Calories: 123  Fat: 7.2g  Saturated Fat: 3.3g 
Carbohydrates: 15.5g   Sugar: 11g   Sodium: 6mg  Fiber: 2g   Protein: 2.3 g



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Okra Fries

10/6/2017

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My mom makes the best okra. It is deliciously fried to golden perfection. After a trip to my visit my parents, I left with a bag of okra fresh from their garden. I had planned on just slicing it and frying it the usual southern fried way, but I started thinking about other things I could make with it, and okra fries was my choice.   
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I have had zucchini fries before, and they were divine. I have never had okra fries before, so this recipe was truly an experiment. Since I wanted them to be crispy and nicely coated, I used almond milk and panko bread crumbs to give them a nice crunch on the outside,while remaining tender on the inside.
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Crunchy, flavorful, tender, and only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Side, or Appetizer
Cuisine: Vegan
Servings: 7


Ingredients
  • 14 okra stalks sliced in half
  • 1/2 cup almond milk
  • 2/3 cup panko bread crumbs
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 sp garlic powder
  • 1/2 tsp chili powder

Instructions   
  1. Preheat oven to 425.
  2. Wash the okra thoroughly.
  3. Cut off the tips and ends of the okra and slice in half like the above photo.
  4. Cover the stalks with almond milk. 
  5. Remove each stalk from milk and coat with panko bread crumbs.
  6. Place the stalks on a lined baking sheet.
  7. ​Bake approx, 10-15 min, turning halfway through until they are golden brown.
For Serving
Serve with your choice of sauce or dressing.
​
Nutrition Information

Serving size: 4 fries  Calories: 28  Fat:  0.3g
Sat Fat: 0g Carbohydrates: 5.7g   Sugar: 0.7g    Sodium: 191mg
Fiber: 1.1g    Protein: 1.1g

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Broccoli Salad

9/17/2017

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The first time I had broccoli salad was about three years ago, and it was pretty good. The only problem is that back then I was not vegan, and the salad contained cheese. Yesterday, I decided to make my own broccoli salad, and it turned out very well. Most traditional broccoli salads contain cheese and bacon, but this vegan broccoli salad is divine, and meat and dairy free.
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Broccoli has a long list of great health benefits. It contains sulforaphane, and it's what gives cruciferous vegetables their bitter bite. It is also what gives them their cancer-fighting power. Broccoli is also a great source of calcium, antioxidants, and many other vitamins and minerals.
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Crunchy, nutty, filling, tasty, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Side, or Appetizer
Cuisine: Vegan
Servings: 10


Ingredients
  • 2.5 cups broccoli, chopped
  • 1/2 cup red onion, chopped
  • 3.5 cups chopped salad mix (saves time and money) The mix I used contained green cabbage, romaine, carrots, pumpkin seeds, green onions, cilantro, and blue and yellow tortilla chips.
  • 2 oz. raisins
  • 1/2 cup almonds, sliced

Instructions   
  1. Rinse and chop broccoli.
  2. Add additional ingredients and mix thoroughly.
For Serving
Serve with your dressing of choice. I used organic ginger soy sauce.
​
Nutrition Information

Serving size: 10  Calories: 75  Fat:  4.2g
Sat Fat: 0.3g Carbohydrates: 8g   Sugar: 5g    Sodium: 16mg
Fiber: 3g    Protein: 5g

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Fried Zucchini

9/8/2017

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It was an early morning for me today. I arrived at the gym at 4:30 a.m. and did a cardio and biceps/back workout. When I got home I was pretty hungry, and as I looked in the fridge the zucchini stood out. I was going to just slice it up and eat it raw, but I decided to try something new. I decided to fry it. I do not eat many fried foods, so this was a splurge for me. When I really want to go all out, I do a tofu scramble for breakfast, but today I needed something quick and simple.
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​Zucchini is such a versatile ingredient. It can be steamed, fried, or eaten raw. It is a great addition to salads, soups, and pastas, and the health benefits of zucchini are outstanding! It's loaded with vitamins and minerals, and studies show that it helps with the management of diabetes and helps reduce blood pressure as well. 
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Quick, tasty, crispy, amazing, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Side, or Appetizer
Cuisine: Vegan
Servings: 2


Ingredients
  • 1 medium zucchini sliced
  • 2 tbsp Extra Virgin Olive Oil, I used extra virgin organic cooking spray.
  • 1/3 cup flour
  • 1/4 tsp coarse sea salt
  • 1/2 cup almond milk

Instructions   
  1. Slice the zucchini into thin even slices.
  2. Place zucchini in bowl of almond milk. 
  3. Remove from almond milk and dip zucchini in flour until evenly coated.
  4. Add zucchini to oiled pan on medium heat.
  5. Cook until crispy and golden brown on each side, turning frequently.
  6. Remove from heat.
  7. Sprinkle with coarse sea salt.
​
Nutrition Information

Serving size: 2  Calories: 195.5  Fat:  2.9g
Sat Fat: 0g Carbohydrates: 17g   Sugar: 1.8g    Sodium: 247mg
Fiber: 1.1g    Protein: 3g
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Spinach and Zucchini Penne Pasta

9/5/2017

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I have not posted many vegan pasta recipes, but after making this one I definitely had to share it! I normally add vegan crumbles to my recipes, but this time I opted for veggies. I added steamed spinach and roasted zucchini and created a fresh, healthy, tasty dish that feeds eight. I used all organic ingredients, and the cost was $18. 

I plan on using zucchini in more recipes. The health benefits are outstanding. 
Zucchini contains about 295 milligrams of potassium per cup. According to the American Heart Association, potassium can help control blood pressure because it lessens the harmful effects of salt. Zucchini is also a great source of vitamin C, it can be eaten cooked or raw, and it can even be used as a pasta substitute!
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Inexpensive, healthy, filling, flavorful, and only six ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Pasta
Cuisine: Vegan
Servings: 8


Ingredients
  • 2 (16 oz) boxes of Penne Rigate
  • 3 cups steamed spinach
  • 2 (15.5 oz) jars of marinara sauce
  • 3 medium zucchinis, sliced and roasted 
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp coarse sea salt

Instructions   
  1. Prepare pasta.
  2. While pasta is cooking, wash, slice, and dry zucchini with paper towel. Preheat oven to 425, coat zucchini with olive oil, place on foil lined cookie sheet, and sprinkle with sea salt. Cook for five minutes, turn, and cook an additional 2-3 minutes until tender. 
  3. Drain pasta and add in marinara, spinach, and zucchini.
  4. Stir to evenly combine ingredients.
​
Nutrition Information

Serving size: 2 cups pasta  Calories: 476   Fat:  2.5g
Sat Fat: 1.2g Carbohydrates: 95g   Sugar: 12.6g    Sodium: 120mg
Fiber: 6.6g    Protein: 16.1g
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Asian Chick'n Tacos

8/23/2017

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Who doesn't love tacos? They are a quick, easy, and inexpensive meal. I spent under $20 on ingredients that would feed eight people. The recipe is simple, and the end result is savory and delicious. This is the perfect vegan taco recipe for family night or any night!
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Simple, savory, and quick tacos using only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Tacos
Cuisine: Vegan
Servings: 8


Ingredients
  • 1 (8 oz) package of Tofurky Slow Roasted Chick'n
  • 1/2 cup romaine, shredded
  • 1/3 cup broccoli chopped
  • 1/2 cup radicchio, shredded
  • 1/4 cup green onions, diced
  • 1/4 cup celery, diced
  • 1 package of tortillas (8 count)
  • 1 cup ginger soy sauce

Instructions   
  1. Prepare Tofurky as stated on the package. Let cool. Add to bowl.
  2. In a separate bowl combine romaine, broccoli, radicchio, green onions, and celery.
  3. Warm the tortillas and prepare tacos by adding salad mixture to tortillas.
  4. Top with chick'n.
  5. Drizzle taco with ginger soy sauce.
​
Nutrition Information

Serving size: 1 taco  Calories: 238.8   Fat:  5.8g
Sat Fat: 0.2g Carbohydrates: 32.8g   Sugar: 4.3g    Sodium: 497mg
Fiber: 4.6g    Protein: 14.4g



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Chick'n Salad Wraps

8/8/2017

 
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Now that school is back in session, I am very focused on quick and easy vegan meals. All of the recipes that I post are ten ingredients or less already, but when you're preparing for school, preparing for work, and preparing healthy and delicious meals for your family, every minute counts! This recipe has over 15 grams of protein per serving, and the chick'n salad can be used in wraps, sandwiches, salads, or eaten alone. It only takes about 10 minutes to make.
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This chick'n salad is protein-packed, fools non-vegans, very tasty, and uses only eight ingredients!

Author: The Sensible Vegan

Recipe Type: Main, Chicken Salad
Cuisine: Vegan
Servings: 4


Ingredients
  • 1 (8 oz) package of Tofurky Slow Roasted Chick'n
  • 1/2 cup celery chopped
  • 1/3 cup onion chopped
  • 4 tbsps Vegenaise
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • Two Medium-sized Tortillas
  • 2 cups baby spring mix

Instructions   
  1. Prepare Tofurky as stated on the package. Let cool. Add to bowl.
  2. Add onions and celery to bowl.
  3. Add vegan mayo, salt, and pepper.
  4. Warm tortillas and top with baby spring mix and chick'n salad.
  5. Roll tortillas into wraps and cut in half.
  6. Refrigerate remaining portion.

Nutrition Information

Serving size: 1/2 wrap  Calories: 158   Fat:  14.3g
Sat Fat: 0.9g 
Carbohydrates: 10g   Sugar: 1g    Sodium: 470mg
Fiber: 3g    Protein: 15g

What do you use in your vegan chick'n salad recipe? Please tag me in your recipe photo #thesensiblevegan. Thank you!

Lettuce Wraps

7/16/2017

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walnut meat lettuce wrap
It is day three of my Dr. Sebi challenge. After watching one of his videos, I decided to try his food plan for one week eating all alkaline foods. An alkaline diet helps balance the body's pH levels. By eating more alkaline and less acidic foods, studies show that this can help prevent plaque formation in blood vessels, prevent kidney stones, build stronger bones, and much more. This Thursday will be the end of my challenge week, and I will post a detailed review. I created this recipe using only food items from his nutrition list. It is a simple and easy vegan recipe, and the taste and texture make it the perfect meat substitute. 
 
sliced cucumbers and homemade guacamole
Not only did I use my homemade guacamole for this recipe, it was a great snack paired with fresh cucumbers as well.
meatless lettuce wraps
Meaty, flavorful, filling, and only six ingredients!

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

Ingredients
  • 2 cups garbanzo beans, drained
  • 1 cup tomato basil sauce
  • 1 cup walnuts
Guacamole (for serving)
  • 2 medium avocados
  • 1/2 cup red onion, diced
  • 1 tbsp lime juice
  • pinch of coarse sea salt (optional)
Instructions   
  1. Add garbanzo beans to food processor and puree.
  2. Add walnuts to food processor until thoroughly blended with garbanzo beans.
  3. Remove mixture from processor and spoon into bowl.
  4. Stir in tomato basil sauce.
  5. Place mixture atop romaine lettuce and top with guacamole and diced red onions.

Nutrition Information

Serving size: 2 tbsps walnut "meat" Calories: 119  Fat:  8.8g
Sat Fat: 0.9g  Carbohydrates: 9.4g   Sugar: 1.5g    Sodium: 91mg 
Fiber: 3.5g  Protein: 4g
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Tunaless Salad

7/8/2017

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tunaless salad
Before becoming vegan, fish was part of my weekly diet. Often times, tuna salad was my go-to meal. Now that I am vegan, many people say to me, "I mostly eat fruit and vegetables, but I still eat fish and chicken." I used to be that person, but not any more. When I researched about tuna, I was both shocked and saddened. Knowledge is definitely power! So I created this meatless version that tastes better than any tuna sandwich I ever had in the past. 
making tunaless salad
The taste and texture are extremely similar to tuna, except for the fact that no fish were harmed in making this vegan recipe!
tunaless salad
Tasty, filling, hearty, tunaless, and only six ingredients!

Author: The Sensible Vegan
Recipe Type: Main
Cuisine: Vegan
Serving: 5

Ingredients
  • 2 cups garbanzo beans
  • 3 tbsps garlic hummus
  • 1/2 cup red onion, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp ground black pepper
  • pinch of coarse sea salt (optional)
Instructions   
  1. Add ingredients to food processor starting with garbanzo beans.
  2. Pulse until ingredients are well combined.

For Serving
I used seeded bread and made a sandwich with curly kale and sliced tomatoes.

Nutrition Information

Serving size: 3 tbsps Calories: 105  Fat:  2.4g
Sat Fat: 0.1g  Carbohydrates: 16.4g   Sugar: 2.9g    Sodium: 117mg 
Fiber: 5g  Protein: 5g


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Raw Vegan Brownies

7/4/2017

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Raw vegan brownie
My daughter and I were at Barnes and Noble reading books and stumbled across If You Give a Mouse a Brownie. After reading the book, we both wanted brownies and decided to make our own. We had much success with our vegan energy bites, so I decided to go a similar route with the brownies. I was almost out of my Garden of Life protein powder, so I took a chance in adding it to my recipe hoping it would work in the place of cacao powder. It did! My non-vegan husband ate four brownies, so I knew I was on to something. They are very good. 
Preparing raw vegan brownies
Pulse your ingredients in the food processor until they are combined thoroughly. My secret ingredient is raw organic meal. It is amazing! I am going to try it in other dessert recipes as well. 
raw vegan brownies in dish
Once you press your ingredients into your baking dish, allow it to set in the refrigerator to firm up. This will allow you to easily cut it into brownie servings. Although there are not many ingredients to this vegan dessert, it is very rich. I cut mine into small servings, but you may decide to do larger brownies.
Raw vegan brownies
Rich, decadent, sweet, and only four ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 16

Ingredients
  • 1 1/2 cups walnuts, chopped
  • 1 1/2 cups pitted dates
  • 2 scoops raw organic meal
  • 1 cup semi-sweet chocolate chips
Instructions   
  1. Blend walnuts in food processor until finely ground.
  2. Add in pitted dates. I added them in 5 at a time until well blended with the nuts.
  3. Add in raw organic meal powder and blend.
  4. Add in chocolate chips and pulse until well blended.
  5. Press the mixture into an 8x8 inch baking dish and refrigerate for two hours. I left mine in overnight, but two hours is sufficient.
  6. Remove from refrigerator, cut into squares, and enjoy! 

For Serving
Scoop of non-dairy vanilla ice cream and chocolate syrup. I used Almond Dream vanilla.

Nutrition Information

Serving size: One brownie Calories: 89  Fat:  10g
Sat Fat: 3g  Carbohydrates: 13.8g   Sugar: 9g    Sodium: 18.8mg 
Fiber: 3g  Protein: 5g

What is your favorite non-dairy frozen dessert? I'd love to hear from you and see your variation of the recipe as well! Post your recipe photos #thesensiblevegan. Thank you!

​
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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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