Roasted Broccoli with Garlic and Lemon Juice

Roasted BroccoliThis Roasted Broccoli is a quick and easy way to make broccoli taste great. It only takes a few minutes to prepare and broccoli is a great source of vital nutrients like fiber, protein and Vitamin A.

I’m a big fan of broccoli. I like it raw, steamed, in soup…you name it. But this Roasted Broccoli with Garlic and Lemon Juice recipe is by far my favorite. I could sit on the sofa and eat those little crispy florets like potato chips!

We tried cutting out the oil and just using vegetable broth, but they didn’t taste nearly as good. Plus, they didn’t have the crispiness that we like, so we decided to leave the oil. Each serving still only has 128 calories. Using aquafaba may work in place of oil, but we haven’t tried that yet. Let us know if you do!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Gluten Free Lasagna (Overnight)

Vegan Gluten Free Lasagna PinSimply amazing, guilt-free vegan gluten free lasagna. This lasagna tastes like the real thing without any meat or cheese. The only difference is you won’t have the typical post-lasagna gut bomb. You’ll want to trick your non-vegan friends with this one.

This is the easy way to make lasagna. By assembling everything in a baking dish and placing it in the refrigerator overnight, you don’t have to boil the lasagna noodles. And that saves a lot of time and hassle.

To make it even easier, use two 26 oz jars of marinara sauce instead of making the sauce from scratch. That saves a TON of time! Sometimes, I let the sauce cook down too much and we run short so I make up the difference with a jar of marinara sauce. It’s also good to heat up some marinara on the stove to ladle over the top of the lasagna when you serve it (as shown in the pictures).

We used rice noodles in this recipe to make it gluten free, but you can use whole-wheat lasagna noodles if you like. It works the same either way.

We also used Beyond Meat Beefy Crumbles as the ground beef substitute. It adds some good flavor and texture without saturated fat. However, it does contain oil, so you can skip it or try using cooked and mashed brown lentils instead. If you skip the cheese and the Beefy Crumbles, this is an oil-free recipe.

We made another version of this recipe called our Easy Vegan Lasagna using lentils and tofu ricotta. It tastes just as good but it’s a lot cheaper (tofu is much less expensive than 2 cups of cashews) and completely oil-free.

Prepare the Vegan Cashew Cream 2 to 4 hours before you’re ready to assemble the lasagna. You’ll use this to make the Cashew Ricotta Cheese.

This vegan gluten free lasagna recipe was inspired by an old family friend, Helen Breitenstein, who passed away back in 1993. She was a tiny Irish woman with a huge personality. She made this lasagna the typical way with conventional meat and cheese, but I’ve veganized it for your ethical eating pleasure. I’ve included her “hints” below the recipe.

Vegan Gluten Free Lasagna

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Miso Soup

Vegan Miso SoupVegan Miso Soup is so delicious, and this version is very hearty with the kale, mushrooms and lentils. This soup goes well with a half sandwich or a side salad for lunch, or as a side dish with your dinner.

We used organic cremini mushrooms, but you can use baby portobellos, button mushrooms or your favorite mushroom. We found the miso in the cold section near the vegan ingredients. We prefer the Miso Master Organic Chickpea Miso to make it a soy free soup.

If soy free isn’t important, you can add 3/4 cup of cubed extra firm tofu to give it even more texture and protein.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Cauliflower Tacos w/ Lentils & Spicy Avocado Sauce

Cauliflower Tacos PinThe Spicy Avocado Sauce makes these Cauliflower Tacos w/ Lentils very tangy and fresh. We made ours open-faced using soft corn tortillas and then folded them to eat. It’s difficult to find taco shells here in Ecuador that don’t have oil, but these corn tortillas contain only non-GMO corn and water.

Both the cauliflower and lentils have lots of fiber, but the protein comes mainly from the lentils. One cup of cooked lentils has 18 grams of protein.

You can cook the cauliflower and lentils ahead of time and heat them up when you’re ready to assemble the tacos. That’ll speed things up at meal time.

We topped our tacos with some diced tomatoes for pop of color for the pictures, and they tasted good, too. You can squeeze a little extra lime juice over them if you want, and some hot sauce or salsa would also be delicious. Nutritional yeast would give it a cheesy flavor if you like that sorta thing.

The Spicy Avocado Sauce only takes a few minutes to make so you can get that done while the lentils are cooking. If you have any leftover sauce, you can use it as a salad dressing. It’ll keep for a few days in the fridge without browning thanks to the lime juice.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Hummus

Vegan Hummus PinVegan hummus is a mainstay on our snack list. You can make a batch and eat it throughout the week with pita chips, bread, carrots, celery, sliced peppers, broccoli, cauliflower, radishes, or any other veggie of choice. It even works well as a condiment for your veggie burgers and sandwiches.

Classic hummus is made with chickpeas (aka garbanzo beans), which are packed with protein and fiber. One serving of this recipe has 9 grams of protein and 9 grams of fiber. When you pair it with raw veggies, you’ll not only get tons of healthy nutrients, you’ll also feel fuller from all of that fiber.

In addition to protein and fiber, hummus is packed with other healthy nutrients like calcium and iron. It has even been shown to lower cholesterol and sugar levels, reduce your risk of cancer, help with weight control, and many other benefits. Check out “15 Health Benefits of Hummus, According to Science (+8 Delicious Hummus Recipes)” over at JenReviews.com for more info on this super delicious food.

Hummus tastes great with pita chips or bread, but if you’re trying to lose weight, you might want to stick with the raw veggies for awhile. In fact, hummus is very high calorie so you might want to skip it until you’ve reached your weight loss goals. This recipe has over 200 calories per serving including the veggies used for dipping.

This vegan hummus recipe is super easy and very tasty, but you will need a food processor.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Tofu Scramble

Tofu ScrambleMy first attempt at a Tofu Scramble was a combination of recipes that I found online. Turning a block of tofu into “scrambled eggs” isn’t exactly common sense for someone who’s never done it before so I needed some help.

Some of the recipes were good, but the instructions were really lacking. The cooks who wrote them take for granted that new plant-based eaters need everything explained. That’s what I’ll aim to do here. If anything is confusing, please let me know so I can fix it.

If you serve this delicious tofu scramble to someone and don’t tell them it’s tofu, I doubt they’ll know. It looks and tastes just like scrambled eggs. I like to put some salsa on mine with a side of oven roasted red potatoes and a glass of unsweetened cashew milk. Very tasty.

The turmeric is the key to the scrambled eggs color. A half a teaspoon is all you need for a standard block of tofu. Any more and the tofu scramble is too yellow. Any less and it’s not yellow enough.

Indian or Himalayan Black Salt is another vegan trick ingredient to simulate an egg taste and smell. It contains sulfur and actually smells like hard boiled eggs. Indian Black Salt is different than Hawaiian Black Salt or Black Lava Salt so you can’t interchange the two.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.