45 minute

This delicious Vegan Peanut Butter Chocolate Skillet Cookie recipe is full of chocolatey goodness and is fun and easy to make! Nobody would ever guess that it&#039;s vegan, gluten-free, and refined sugar-free.

Vegan Peanut Butter Chocolate Skillet Cookie

flaxseed meal (with 6 tablespoons water)

cassava flour

cocoa powder

baking soda

fine sea salt

coconut oil (melted)

organic apple sauce

peanut butter

maple syrup

coconut sugar

vanilla extract

dairy-free chocolate chips

vanilla vegan ice cream (optional)

Preheat oven to 350°F. Lightly grease a 9-inch cast iron pan with coconut oil. Mix the ground flaxseed with water with a fork or small whisk. Let rest for a few minutes.

In  a medium bowl, combine the cassava flour, cacao powder, baking soda and  sea salt.

In a large bowl, whisk together the coconut oil, applesauce, peanut butter, maple syrup, coconut sugar and vanilla extract until smooth.  Add the flaxseed and water mixture until combined.

Add  the flour mixture to the wet  ingredients and stir until combined.  Fold in the  half of the chocolate chips,  reserving some to sprinkle  on top.

Transfer the mixture to the prepared skillet, lightly smoothing the top, and sprinkle the remaining  chocolate chips on top.  Bake in the oven for 20-25 minutes or until  just set in the center.  Remove and allow to cool for abut 10 minutes,  then serve warm with vegan vanilla ice cream, if desired.

If you&#039;re looking for a healthy and delicious sandwich, look no further than this Vegan Tofu Salad Sandwich recipe! Tofu is a great source of protein, and when paired with spices and vegetables, makes for a tasty and satisfying meal.

Vegan Tofu Salad Sandwich Recipe

oz firm tofu (pressed

vegan mayo

Dijon mustard (or mustard of choice)

relish

lemon juice (fresh)

¾ teaspoon kala namak (or sea salt)

turmeric powder

celery (diced)

onion

black pepper (optional, start with ⅙ teaspoon)

bread of choice (toast if desired)

green leaf lettuce

radishes (sliced, for serving)

red onion (optional, for serving)

Place tofu in a medium mixing bowl. Chop with a potato masher or fork

Combine vegan mayonnaise, Dijon mustard, relish, lemon juice, kala namak, and ground turmeric powder. Stir in celery and green onion.

Taste and adjust seasoning as desired. Add freshly ground black pepper if you wish. Let rest for 15 to 30 minutes.

Set bread on plates, add radish and lettuce, and top with tofu sandwich filling. Add pickled red onion if desired. Enjoy!

Omg! So good! Who needs eggs when there's this recipe! Thank you for such an awesome recipe!

I'm not much of a bread eater so I had this tofu salad on a bed of lettuce with diced tomatoes and onions mixed in instead. It was so tasty and perfect for lunch. Thank you for the great recipe!

Delicious! Whilst we love cooking with tofu, there's no denying that sometimes it can taste bland... Not in this recipe though. We loved the mustard mayo with the tofu! It's safe to say we will be making these to take to work for lunch often!

Yum! What a great tofu sandwich. We're always looking for new sandwiches to mix up with what we usually make. Thanks!

Thanks for the tip on the kala namak.  It's amazing how much great flavour it adds!  All I was missing was the absolutely incredible looking bread in your photos!

Quick, fresh and so tasty!  Perfect lunch dish!

What a beautifully fresh recipe! Thanks for that expert tip, turned out perfect :)

Yum!! This tofu salad sandwich was so delicious and satisfying! It was the perfect easy lunch in the middle of a busy workday for me today!

The perfect sandwich for Afternoon tea! Tofu is such a versatile ingredient!

Yum!! I usually make a chickpea salad sandwich but I think tofu is my new favorite! It worked perfectly and the flavor was on point!

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