vegan food

These sweet potato waffles (vegan) are so crispy and delicious while also being sneakily healthy vegan waffles. Packed with delicious fall flavors, these easy waffles are filling and pretty light on calories and will fill any waffle cravings with flair! 

Get creative with your toppings to make these vegan sweet potato waffles as simple or as decadent as you like for a perfect vegan breakfast treat. You can also prep them ahead of time either by making the batter ahead or by freezing them for a quick morning breakfast/brunch. See post above for details.

Easy, Delicious Sweet Potato Waffles (Vegan)

Large Cooked Sweet Potato

Cup Oats

Cup Flour

Cup Plant Milk* (See note)

Tbsp Applesauce

Tbsp Baking Powder

Cinnamon

Salt

Cooking Spray

Preheat your waffle iron

Combine cooked sweet potato and oats in your...

Combine cooked sweet potato and oats in your blender and blend until somewhat broken down.

Add in the rest of the ingredients (from...

Add in the rest of the ingredients (from flour until salt) and blend until smooth. You may have to open the blender and scrape down the sides to make sure it gets well incorporated.

When your waffle iron is hot, spray with...

When your waffle iron is hot, spray with the oil and pour your batter in. Don't put too much batter too close to the edge or it will overflow as it cooks.

Cook time will depend on your waffle iron...

Cook time will depend on your waffle iron but should take 5-10 minutes but may take longer with certain waffle irons. They are done when they are all crispy on the outside.

Remove and enjoy! Some of my favorite toppings...

Remove and enjoy! Some of my favorite toppings include maple syrup, whip cream, and pomegranate seeds but top with whatever you enjoy!

https://mediavine-res.cloudinary.com/video/upload/hjkhwoxvaucuo3bln9s7.mp4

These vegan sweet potato waffles are easy to whip up and totally delicious while packing a healthy punch with oats and sweet potato. Perfect for a vegan breakfast or vegan brunch, these vegan waffles will be a hit, bringing delicious fall flavors to a decadent classic.

Vegan Sweet Potato Waffles

A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!

Miso aubergines

aubergines,

vegetable oil,

brown miso

giant couscous

red chilli, thinly sliced

½ small pack coriander, leaves

Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.

Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.

Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.

Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.

Chocolate & Coconut Overnight Protein Oats

oats

Good Guru Vegan Chocolate Protein

Tbsp cacao powder

Tbsp agave syrup

plant based milk

Tbsp desiccated coconut

This mouth watering Indian curry is made with potatoes and peas and cooked in a spiced tomato sauce. It&#x27;s so quick and easy to make! Serve with basmati rice, naan, and if you like alongside other Indian recipes. It serves 4 as a main dish, or 6-8 as a side dish.

Restaurant Style Aloo Matar

tsp oil

yellow onion, diced

4-6 garlic cloves,

tbsp minced ginger

tsp garam masala

turmeric powder

- 1 tsp cayenne pepper,

salt,

lb yukon gold potatoes (4-5 small potatoes), peeled and cut into 1/2" pieces

Pacific Foods Low Sodium Vegetable Broth

tbsp coconut cream (optional)

cilantro

Heat the oil in a large pot over...

Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Sauté until soft, about 5 minutes. Add the garlic and ginger, and let fry for about 1 minute.

Add the garam masala, turmeric, cayenne, and salt...

Add the garam masala, turmeric, cayenne, and salt and stir to coat the onion mixture, then add the tomatoes. If using whole tomatoes break them into chunks with a spatula. Sauté until the tomatoes have softened and turned juicy, starting to break down, about 5 minutes. Blend the sauce until smooth with an immersion blender or upright blender and return to pot.

Add the potatoes, peas, and vegetable broth. Turn...

Add the potatoes, peas, and vegetable broth. Turn the heat up to bring to a low boil, then turn the heat down, cover, and let simmer until the potatoes are tender, usually 10-15 minutes.

Add the coconut cream and stir to combine....

Add the coconut cream and stir to combine. Taste and adjust salt as needed. Garnish with cilantro to serve.

Delicious little pies that can be made ahead for parties and entertaining. These empanadas have a subtle spicing and are easy to make.

Vegan Spiced Butternut Squash Empanadas

300 g plain flour ((2 cups))

100 g neutral coconut oil ((1/2 cup)

tsp baking powder

150 ml plant milk ((1/2 cup + a tablespoon more) oat

salt

butternut squash

romano peppers (or one large red pepper)

garlic

harissa (more if you like extra spicy)

pine nuts ((1/3 cup) optional but yummy!)

olive oil

milk

Peel &amp; chop the butternut squash into 2cm cubes

Cut the pepper into roughly 2cm squares

Break up the garlic bulb into individual cloves (but don&#x27;t peel them!)

Toss all the filling ingredients  in a roasting dish and mix the oil &amp; harissa through to coat. Add salt to taste.

Roast in a moderate oven (Gas Mark 6/ 200c) for around half an hour- until the squash is cooked and slightly caramelised on the edges.

Remove from the oven &amp; let to cool a bit.

Squish out the soft garlic from their papery shells, and mix it back in with the rest of the filling, squashing it all up together a bit, ready to fill the empanadas. Add the pine nuts here if using.

For the filling

Melt the coconut oil and mix together with the plant milk ( you want it to be slightly warm)

Mix the baking powder &amp; salt in with the flour.

Slowly add the oil to the flour and mix together to form a soft ball of dough.

Knead it together very very lightly (so it&#x27;s just coming together) then put in the fridge to cool.

NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it for 10-15 mins until it warms up a bit!

Roll out the dough on a floured surface and cut into circles with a large cookie cutter or glass. I used a cutter that&#x27;s around 12cm diameter, which makes quite a small pastry. Make them larger if you like!

In your hand pick up a pastry and add in around a Tablespoon of filling.

Fold the pastry in half and pinch together the edges

Lay out on a tray lined with baking paper &amp; using a fork, seal the edges.

Repeat with all the other pastry. Depending on the size of the pastry circle you will end up with between 12 -14 pastries. (Or you COULD make just a few huge ones! Up to you!)

Brush with the oil &amp; milk mixture for a pretty glossy finish

Bake in a preaheated oven at 200c / Gas Mark 6 for around 20 mins until golden &amp; crispy.

Leave to cool a little before munching and sharing.

For the pastry

Gigantes plaki is a deliciously hearty vegan dish made with giant beans, which are cooked until soft and then baked in a delicious tomato sauce until the beans absorb all the juices and caramelize.

Gigantes Plaki sto Fourno (Baked Giant Beans)

giant beans,

bay leaf

red onion, finely chopped

garlic,

celery ribs, finely chopped

carrot,

¼ of a big red bell pepper, finely chopped

black pepper

tomatoes,

water

Soak the beans in plenty of water, overnight.

Drain and put them in a pot with...

Drain and put them in a pot with fresh water and bring to a boil.

Remove any froth forming on top, with a...

Remove any froth forming on top, with a slotted ladle. 

Drain them again and add fresh water as...

Drain them again and add fresh water as well as the bay leaf and bring to a boil. 

Add salt, lower heat and simmer until almost cooked...

Add salt, lower heat and simmer until almost cooked (about 1 hour and 30 minutes).

Drain and discard the bay leaf. 

Put the beans in a a Pyrex in...

Meantime, heat the olive oil in a skillet...

Meantime, heat the olive oil in a skillet and sauté the onion until translucent. 

Add the garlic and sauté for a few...

Add the garlic and sauté for a few seconds until fragrant.

Add the chopped celery, carrot and bell pepper. ...

Add the chopped celery, carrot and bell pepper.  Sauté for a few minutes

Season with salt and pepper.

Add the tomato and mix. 

Add vegetable stock or water with a vegetable...

Add vegetable stock or water with a vegetable bouillon.

Simmer for 10 – 15 minutes.

Pour the sauce over the beans. Add more...

Pour the sauce over the beans. Add more water, if necessary, to cover the beans.

Cover the Pyrex with aluminium foil.

Preheat the oven to 200o C / 400o...

Bake for about 1 hour and remove the...

Bake for about 1 hour and remove the aluminium foil and mix.

Lower heat to 180oC and continue cooking for...

Lower heat to 180oC and continue cooking for another half an hour, or until the beans absorb all the juices and the beans begin to caramelize.

Serve as a main dish or as part...

Serve as a main dish or as part of a mezze dish.

https://mediavine-res.cloudinary.com/video/upload/dmiqlaixm2imzrcplg2h.mp4

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

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!

A delicious plant-based vegan pumpkin pie that&#039;s perfect for Thanksgiving!

Vegan Pumpkin Pie

vegan pie crust

pumpkin purée

brown sugar

coconut cream

Tbsp corn starch

ginger powder

cinnamon

¼ tsp ground cloves

Preheat oven to 350° Fahrenheit (175°C). Press pie crust into a 9&quot; pie plate and use fingers to press edge into zig-zag shape.

In a large bowl, add all ingredients and mix well with a whisk. Pour mixture into the pie crust.

Cover the crust with thin strips of foil to prevent burning. Bake the pie for 1 hour. It should be done baking but since oven temps vary, if it seems too wet, bake an additional 5-10 minutes. Let the pie cool to room temperature for at least 1 hour. You can let it cool in the fridge after that.

Serve pie slices with vegan whipped cream or vegan vanilla ice cream!

Here’s a really easy and comforting Easy One-Pot Vegan Spicy Miso Ramen with a rich and umami-packed silky broth.

Top 14 vegan food recipes from across the web

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

Top Tags

Easy, Delicious Sweet Potato Waffle...

Miso aubergines

Chocolate & Coconut Overnight Prote...

Restaurant Style Aloo Matar

Vegan Spiced Butternut Squash Empan...

Gigantes Plaki sto Fourno (Baked Gi...

Easy Vegan Frittata Recipe

Vegan Pumpkin Pie

Easy One-Pot Spicy Miso Ramen (Vega...

Korean fried tofu

Best Creamy Vegan Cheese Sauce

Crispy Vegan Lumpias

Peanut Noodle Salad

Vegan Sour Cream with Cashews

Top 14 vegan food recipes from across the web

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

Top Tags

Easy, Delicious Sweet Potato Waffle...

Miso aubergines

Chocolate & Coconut Overnight Prote...

Restaurant Style Aloo Matar

Vegan Spiced Butternut Squash Empan...

Gigantes Plaki sto Fourno (Baked Gi...

Easy Vegan Frittata Recipe

Vegan Pumpkin Pie

Easy One-Pot Spicy Miso Ramen (Vega...

Korean fried tofu

Best Creamy Vegan Cheese Sauce

Crispy Vegan Lumpias

Peanut Noodle Salad

Vegan Sour Cream with Cashews

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