Just as the leaves on the trees are about to change, it's time for our palettes to adjust as well. Fall is here! And that means it's time to try something new. With the help of some of our favorite food bloggers, we're rounding up the most delicious vegan dishes to whip up at home.
Prep time: 10 minutes Cook time: 25 minutes
- 3 cups broccoli florets
- 1/2 cup sliced onion
- 1/2 tablespoon olive oil
- 6 ounces udon noodles
- Sesame seeds, for serving
- Peanut Sauce
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon fresh minced ginger
- 1 clove garlic, minced
- 2 teaspoons honey
- Sriracha, as desired
- Preheat oven to 425°F. Chop broccoli florets into bite-sized pieces and toss with onion and olive oil. Roast for 20 to 25 minutes until broccoli is tender and starting to brown.
- While broccoli is roasting, cook noodles according to package directions. To make the sauce, combine the remaining ingredients in a bowl and stir until smooth.
- Once broccoli is done roasting, combine with noodles and sauce.
- Toss until well combined and serve with a sprinkle of sesame seeds.
Prep Time: 10 minutes Cook Time: 1 hour
- 1 1/3 cups mashed very ripe banana (about 4 medium or 3 large)
- 2 tablespoons ground flaxseed
- 1/3 cup plant-based milk
- 1/3 cup coconut oil, melted
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 cup plus 2 tablespoons coconut sugar
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups light/white spelt flour or whole-grain spelt flour
- Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
- Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside
- In a large bowl, mash the banana until almost smooth.
- Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined thoroughly.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture.
- Stop stirring when there are no flour patches at the bottom of the bowl.
- Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough.
- Bake the loaf, uncovered, for 45 to 55 minutes until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- Place the loaf pan on a cooling rack for 30 minutes. Slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled and enjoy!
Fun Fact: The loaf can be frozen for 4-6 weeks before consuming if desired.
Prep Time & Cook Time: 4 hours and 30 minutes
- 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
- optional: 1 tsp vanilla extract
- 1 lemon, juiced (3 Tbsp)
- 1/4 cup light coconut milk (or sub full-fat coconut milk)
- scant 1/4 cup melted coconut (you can sub 1/4 cup more coconut yogurt or coconut milk)
- 1/2 cup maple syrup (or sub agave)
- 1/4 cup coconut yogurt.
- 1/4 tsp sea salt
- 1 1/2 - 2 tsp matcha green tea powder.
- 1 cup packed medjool dates (about 22 dates), pitted (pitted before measuring)
- 1 1/2 cups raw walnuts (or sub raw almonds)
- Pinch of sea salt
- Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next, add nuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.
- Line a standard pie, round cake dish, or 7-inch springform pan with parchment paper. Then add crust mixture and carefully press with fingers to distribute.
- To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
- Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
- Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
- Pour 2/3 filling into the crust and tap a few times to release any air bubbles. Set aside.
- To the remaining filling, add the matcha powder, starting with 1 1/2 tsp. Blend until creamy and smooth. Then taste and see if it needs more matcha. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
- Cover loosely with plastic wrap and freeze until set - about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
- To serve, set out of the freezer until slightly soft to the touch - about 15-20 minutes. Then slice with a hot knife for easier slicing.
- Once this cheesecake has been frozen, it can be stored in the refrigerator up to 3 days.