vegan gluten free

These vegan gluten-free Spanish beans are packed with flavour, but are so easy to make in less than 20 minutes with just 7 ingredients! Perfect served with rice or fresh bread and only 125 calories per serving.

Spanish Beans with Tomatoes

extra virgin olive oil

onion (diced)

garlic (finely chopped)

bay leaves

butter beans

plum tomatoes (400 milliliters/14 ounces)

Sea salt and black pepper

spinach (roughly chopped)

In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.&nbsp;&nbsp;

Add the garlic, paprika and bay leaves and fry for a further minute.

Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.

As it finishes, stir the spinach through to wilt.

Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.

https://embed.mediavine.com/videos/fyqzt8lidx6wppbpv3gs

These Spanish Beans with tomatoes and smokey sweet spices are easy to make in less than 20 minutes. They’re perfect as tapas, a main meal or a side dish. Vegan and gluten-free. They're a very popular recipe on my site with hundreds of readers loving them.

Spanish Beans

Healthy Date Peanut Butter Cups aka a healthy twist on a classic! These taste like the real deal, but are made with medjool dates, all natural peanut butter, tahini, vanilla, salt, dark chocolate chips, coconut oil, and roasted peanuts for crunch! Vegan. Gluten Free. Quick and easy!

Healthy Date Peanut Butter Cups

medjool dates (pitted - about 1 cup)

tahini (should be room temperature if was previously in the fridge)

vanilla extract

salt

dark chocolate chips (be sure they’re dairy free if trying to keep these vegan)

coconut oil

peanuts (finely chopped)

Soak dates in warm water for 10 minutes. Drain.

Place soaked, drained dates into a food processor with peanut butter, tahini, vanilla extract, and salt.

Process until well combined and a ball starts to form.

Use a tablespoon to roll the dough into 22 uniform balls. Set aside.

Line a mini muffin tin with mini cupcake liners (you'll line 22 of the slots).

Place chocolate chips and coconut oil into a medium sized bowl.

Melt in the microwave in 30 second intervals, stirring in between each interval, until melted.

Place 1 teaspoon melted chocolate into the bottom of each cupcake liner.

Shake the muffin tin so the melted chocolate spreads evenly to coat the bottom of each liner.

Place 1 peanut butter date dough ball into each chocolate lined muffin slot.

Gently press down to flatten out. The chocolate will definitely squirt up the sides a little bit and that's ok.

Drizzle tops with more melted chocolate (reserve some for later).

Sprinkle with chopped salted peanuts, gently pressing down so the nuts stick.

Drizzle with remaining chocolate.

Place in freezer for 30 minutes to an hour, or until the chocolate has hardened.

Remove from muffin tin, place into an air tight container, and store in the freezer or enjoy immediately!

This 6-ingredient vegan bacon recipe is a total game-changer for plant-based eaters! It&rsquo;s simple to make but brings an ultra-smoky, savory flavor to all your favorite dishes.

6-Ingredient Vegan Bacon

tofu

avocado oil

smoked paprika

tamari (or liquid aminos if not GF)

maple syrup (or agave)

Smoked sea salt & pepper

Press the block of tofu for 10-15 minutes wrapped in a towel with a cast-iron skillet or heavy object on top. You can also use a tofu press. This is optional but helps the marinade absorb better and makes the tofu strips easier to handle.

Combine the oil, smoked paprika, tamari, maple syrup, salt, and pepper in a container or freezer bag.

Slice the tofu into thin strips, then carefully add them to the container or bag of marinade. Gently shake or turn the bag or container until all of the tofu strips are evenly coated.

Let the tofu marinate for 15 minutes up to a few days &mdash; the longer it sits, the more flavor it absorbs.

When you are ready to cook, heat a few teaspoons of oil in a cast-iron skillet over medium-high. Remove the tofu strips from the container, shaking off excess marinade, and add them in a single layer to the skillet.

Cook them for 5-6 minutes, then carefully flip them and cook for another 2-3 minutes until crispy and slightly charred.

Transfer the strips to a wire cooling rack or paper towel-lined plate to drain excess oil, then repeat the same steps until all the tofu is cooked.

Skillet

If you have an air fryer, preheat it for 3-5 minutes at 400F. Spray the basket lightly with cooking oil. Add a single layer of marinated tofu strips and air fry them for 7 minutes, flip them, and cook them for another 3-4 minutes.

Enjoy your vegan bacon the same way you&rsquo;d serve regular bacon. Happy eating!

Air fryer

This 1-pot, 25-minute vegan chickpea curry is simple to make but packed with aromatic Indian flavors you&rsquo;ll love! Featuring just 12 pantry staples, it is guaranteed to earn a spot in your weekly meal rotation.

25-Minute Vegan Chickpea Curry

large white or yellow onion (finely chopped)

garlic (minced)

ginger

green chile (finely diced)

curry powder

tomatoes

chickpeas (drained & rinsed)

coconut milk

water (or vegetable broth)

garam masala

Salt & pepper

cilantro

Lime or lemon wedges

Basmati rice

Vegan naan

Heat the coconut oil in a large pot or Dutch oven over medium. Add the onions and saut&eacute; them for 4-5 minutes until they&rsquo;re translucent and soft.

Stir in the garlic, ginger, and green chile, cooking for another 2 minutes until the mixture is fragrant.

Season the veggies with curry powder, stirring for another minute or so to combine the mixture and open up the curry powder.

Pour in the diced tomatoes with their juices and the chickpeas, stirring to combine. Add the coconut milk and water, then bring the curry to a boil.

Once boiling, reduce the heat to low and simmer for 10 minutes. Stir in garam masala and salt to taste, then let it simmer for another 2-3 minutes. If the curry is too thick, you can add a little more water to achieve your preferred consistency.

Serve your vegan chickpea curry immediately while hot with chopped cilantro, lime or lemon wedges, basmati rice, or vegan naan. Happy eating!

Top 4 vegan gluten free recipes from across the web

The most viewed vegan gluten free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spanish Beans with Tomatoes

Healthy Date Peanut Butter Cups

6-Ingredient Vegan Bacon

25-Minute Vegan Chickpea Curry

Top 4 vegan gluten free recipes from across the web

The most viewed vegan gluten free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Beans with Tomatoes

Healthy Date Peanut Butter Cups

6-Ingredient Vegan Bacon

25-Minute Vegan Chickpea Curry

The most viewed vegan gluten free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine