vegan cooking

A delicious vegan quick-bread flavored with cinnamon, nutmeg, and pecans.

Easy Vegan Zucchini Bread

tbsp ground flax seeds

water

flour (all purpose)

¾ tsp baking powder

½ tsp baking soda

½ tsp kosher salt (I used Mortons)

cinnamon

nutmeg

sugar

coconut oil (refined coconut oil, not virgin)

tsp white rice vinegar

zucchini

pecans

Start by pre-heating the oven to 350 degrees. Then line a 8 1/2 x 4 in (standard 1 lb) loaf pan with parchment paper and grease the bottom and sides with refined coconut oil.

Then grate a large zucchini using a box grater. I like to put the whole grater in a bowl to catch all of the zucchini, and then I grate this on side with the large holes. Put the shredded zucchini in a colander so the extra water can drain while you prep the other ingredients.

Next, mix the ground flax seeds and water in a small bowl. Stir and set aside to thicken.

In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.

In another large bowl, combine the sugar and the coconut oil. Whisk for 1 full minute. Then add the vinegar and thickened flax egg and whisk for 2 minutes ( I set a timer 🤓) It should be lighter in color and much thicker and fluffier than when you started.

Then, with clean hands, gently squeeze the zucchini in your fist to remove the excess water. You don&#039;t have to completely ring it dry,  just a good squeeze to dry it out a bit. Then measure out 1.5 cups and add it into the bowl with the wet ingredients. Mix well.

Then add 1/2 of the dry ingredients into the bowl with the wet ingredients and stir. When combined, add the remaining dry ingredients and mix until the flour is no longer visible, but be careful not to beat/over mix.

Stir in the pecans so they&#039;re evenly distributed in the batter and then transfer to the prepared loaf pan. Smooth out the top lightly, and bake for 1 hour. In my oven, it takes exactly 1 hour and five minutes. It&#039;s better to let it go a little longer than you think it needs or else the inside will be doughy.

Side note: Your kitchen should smell AMAZING at this point, so take a moment to enjoy how cozy it feels to have a kitchen that smells like baked goods and cinnamon. It&#039;s the little things 💛

After about an hour, insert a toothpick into the center. If it comes out clean you can remove the pan from the oven and set it on a rack to cool. After 5-10 minutes, gently remove the zucchini bread from the pan and allow it to finish cooling on the rack (This will allow the crumb structure to develop nicely)

I usually wait about 20 minutes before slicing (it will still be warm, don&#039;t worry) and then I enjoy this with a cup of tea or coffee. So good! Hope you love it  😊

This vegan frittata is a  budget-friendly brunch favorite that will wow your friends and family! It&#039;s  made with veggies and some vegan cheese and you don&#039;t even have to put it in the oven. Simple, delicious, and great for meal prep too. Enjoy!

Easy Vegan Frittata Recipe

olive oil (divided)

onion (chopped)

zucchini (chopped)

cherry tomatoes

tsp kosher salt

garlic powder

block medium tofu

firm tofu

onion powder

paprika

turmeric

yeast

black pepper

tsp baking powder

vegan cheese

Chop the onions and zucchini into small pieces and sautee in a large non-stick frying pan with 1 tbsp of oil. Season with salt and garlic powder and cook for 3-4 minutes.

In the meantime, drain the water from the package of tofu and press it slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, and the remaining tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed. Taste and add salt and pepper if needed. Then arrange th veggies in an even layer and dollop the tofy mixture over the veggies evenly. Gently smooth out the top and edges.

Top with cherry tomaotes and vegan cheese.

Then reduce the heat to medium low (about a 3 out of 10) and cover tigtly with a lid. Set a timer for 10 minutes then reduce the heat to low (2  out of 10) and cook for another 10 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly.

Remove from the heat and allow the frittata to rest for at least 15 miinutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata. In the meantime make some toast and pour yourself a cup of coffee 🍞 ☕️

I like serving this with avocado toast and/or a fresh green salad dressed with a tangy vinaigrette. Lots of ketchup and hot sauce on the side too. Enjoy!

Vegan Serbian White Bean Soup - This quick spicy recipe is prepared in a snap and is great for preparing in larger quantities. Vegan Serbian bean soup is made from white beans, a minced meat alternative such as freekeh or TVP, soup greens and seasoned with paprika, marjoram, and oregano. This vegetarian bean soup is a great alternative to chili and is often served as a party soup.

Vegan Serbian White Bean Soup (Pasulj)

onions, finely diced

garlic

leeks

carrots

celery root/ celeriac (about finger thick)

white beans

tomatoes

(2 liters) vegetable stock

freekeh,

tomato paste

tsp marjoram

oregano

parsley,

tsp celery salt

tsp paprika powder, sweet

tsp smoked salt (optional)

https://www.youtube.com/watch?v=Bj-pGfUQSQ8

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I show you how to make a Vegan Serbian White Bean Soup - This quick spicy recipe is prepared in a snap and is great for preparing in larger quantities. Vegan Serbian bean soup is made from white beans, a minced meat alternative such as freekeh or TVP, soup greens and seasoned with paprika, marjoram, and oregano. This vegetarian bean soup is a great alternative to chili and is often served as a party soup.
vegan | vegetarian | lactose-free | dairy-free | sugar-free | wholesome | healthy | soy-free


?What I used in this vegan Serbian White Bean Soup Recipe (As an Amazon Associate, I earn from qualifying purchases.)
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Similar Soup Bowls: https://amzn.to/2uUT2FL


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Vegan Serbian White Bean Soup - easy Alternative to Chili

This vegan French onion soup is richly flavorful, and makes a great side dish or lighter entree.

Vegan French Onion Soup

lbs sweet onions, sliced into half moons

tbsp extra virgin olive oil

butter

bay leaves

thyme

tbsp all purpose flour

white wine

vegan "beef-style" broth*

Worcestershire sauce

thyme,

salt,

pepper,

tbsp sherry vinegar

baguette, sliced

vegan smoked gouda or other vegan cheese

Heat a large 4 quart dutch oven or...

Heat a large 4 quart dutch oven or heavy bottomed pot over medium heat. When hot add the olive oil and the onions along with a pinch of salt. Let cook over medium heat until the onions have lost most of their volume, stirring occasionally. Turn the heat down to medium-low and continue to cook the onions until they are caramelized to a deep golden brown. If the onions start to brown at any point from the heat, turn it down. Stir more frequently as the onions get more caramelized to prevent them from sticking and burning to the bottom of the pan. Caramelizing the onions will take about 1 hour.

When the onions are caramelized, add the vegan...

When the onions are caramelized, add the vegan butter, garlic, bay leaves, dried thyme, and 1/2 teaspoon of salt. Let cook 1-2 minutes, until the garlic loses its raw smell. Add the flour and stir to coat the onion mixture, letting cook for about 1 minute.

Slowly pour in the wine while stirring to...

Slowly pour in the wine while stirring to deglaze the bottom of the pan. Let it come to a simmer then add the broth, vegan Worcestershire sauce, and fresh thyme. Turn the heat up and bring the soup to a low boil. Lower the heat to maintain a simmer and cover the pot. Let simmer for 20-30 minutes, adding salt and pepper to taste.

At the end of cooking the soup, add...

At the end of cooking the soup, add in the sherry vinegar and taste for any final adjustments of seasoning.

Make the croutons: top the bread with the...

Make the croutons: top the bread with the vegan cheese and place under the broiler. Let broil until the cheese has melted and the edges of the bread have browned.

Pour the soup into bowls, then top with...

Pour the soup into bowls, then top with the croutons and a garnish of fresh thyme. Enjoy!

Top 4 vegan cooking recipes from across the web

The most viewed vegan cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Easy Vegan Zucchini Bread

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Top 4 vegan cooking recipes from across the web

The most viewed vegan cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Zucchini Bread

Easy Vegan Frittata Recipe

Vegan Serbian White Bean Soup (Pasu...

Vegan French Onion Soup

The most viewed vegan cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine