Vegan Breakfast Burrito

Vegan Breakfast Burrito PinThis Vegan Breakfast Burrito recipe is delicious and filling. If you prepare the tofu scramble and potatoes the night before, all you’ll need to do is reheat them and assemble the burrito for a quick and easy healthy plant-based breakfast.

To make our delicious breakfast burrito, we combined our Easy Tofu Scramble recipe and our Oven Roasted Red Potatoes recipe and wrapped them up in a tortilla. We used flour tortillas since they make better wraps, but you can also use corn tortillas if you avoid gluten. Eat them open-faced, tostada-style if you can’t wrap them without splitting the tortilla.

Our roasted potatoes use a little olive oil to get them to come out crispy and prevent them from sticking to the baking sheet. However, if you prefer to avoid oil altogether, you can roast them without oil but they might be a little mushy and may stick to the pan.

We’ve tried several different oil-free roasted potato recipes and none came out well. That could be due to the high altitude in Denver. They either came out mushy or burned. We’d love to hear your experiences roasting without oil in the comments below.

This is one of our favorite plant-based breakfast recipes! You don’t have to give up your delicious breakfast burritos just because you eat a plant-based diet!

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 Mac and Cheese

Vegan Mac and CheeseWe’ve tried several Vegan Mac and Cheese recipes before finding this one. It’s absolutely delicious, but it doesn’t taste quite like non-vegan mac n cheese.

It’s just as creamy and very flavorful, but it lacks the “cheesiness” of regular mac n cheese so adjust your expectations accordingly. If you judge it on its own merits, you may like it better.

We used gluten free Ancient Harvest Quinoa Organic Elbow Pasta and cornstarch, which also makes this a Gluten Free Mac and Cheese recipe.

We used vegetable broth to sauté the garlic instead of olive oil, so the only oil is 1 tsp drizzled over the roasted garlic. You may be able to use vegetable broth for that, too. That would make this recipe a Vegan Gluten Free, Oil Free & Soy Free Mac and Cheese!

It’s delicious! Prepare yourself for yumminess!

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.

Lentil Hummus with Roasted Garlic

Lentil HummusThis lentil hummus has a milder taste than our classic Vegan Hummus so it goes better with pita chips or pretzel thins than carrots or peppers. Veggies with stronger flavors may overpower this delicate hummus recipe, but it’s still delicious and a great use for your extra lentils.

Lentils are very nutritious. They’re loaded with potassium, calcium, zinc, niacin and vitamin K, dietary fiber, lean protein, folate and iron.

We made this recipe with the most common of the lentils, brown lentils, but you can use any color you have on hand. Each type of lentil has a slightly different taste, bringing more variety to your lentil hummus experiences.

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 Butternut Squash with Maple Cinnamon Glaze

Vegan Butternut SquashThis vegan butternut squash recipe makes a decadent side dish for your everyday or holiday meals. It also works well in place of sweet potatoes since it has the same texture and a similar flavor.

The best time to buy butternut squash in-season is in the October to December timeframe. It should have a nice uniform beige color without any green spots. It should also feel heavy for its size, which indicates it has a high moisture content. Give it a good knock and if it gives off a solid thud, you’ve got yourself a good butternut squash.

The cayenne pepper gives the squash a little kick and the maple syrup makes it sweet, so this vegan butternut squash recipe is both a little naughty and a little nice. It would pair well with our Vegan Wellington or a Gardein Holiday Roast.

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.

Balsamic Salad Dressing

Balsamic Salad DressingThis Balsamic Salad Dressing recipe is Amelia’s favorite salad dressing. It’s simple to make and very tasty. The agave gives it a little sweetness and the garlic…well, it’s garlic. You can’t go wrong with garlic.

Balsamic vinegar has a delicious, savory flavor. Amelia prefers white balsamic and I prefer it dark, but both are very flavorful. Sometimes we just put plain balsamic vinegar on our salads, especially if we’re trying to reduce our oil intake.

This balsamic salad dressing will go well on our Hearts of Palm Salad or any side salad. It only takes a couple minutes to throw together with ingredients found in most kitchens.

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.

Grilled Eggplant Sandwich

Grilled Eggplant SandwichThis Grilled Eggplant Sandwich recipe is both filling and delicious. It’s good on its own, or pairs well with a side salad or a bowl of tomato soup.

If you have a panini press, this recipe would also make a great panini. But we don’t have one so we made a regular grilled eggplant sandwich, instead.

This recipe packs 11 grams of fiber and 10 grams of protein that’ll fill you up and keep you satisfied until dinner. Eggplant is a great source of fiber but very low calorie so it’s a good part of your diet if weight loss is your goal.

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.

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.

Kale Chips: Salt & Vinegar

Kale ChipsThese Kale Chips are a delicious and healthy alternative to potato chips. With a little oil and your choice of seasonings, you can turn kale into a salty, crispy snack.

Kale chips are far more healthy than potato chips. Each serving of these chips has 2 grams of fiber, 4 grams of protein, 349% RDV Vitamin A and 227% Vitamin C. You won’t find anywhere near that level of nutrition in potato chips.

Roasting the kale zaps the moisture out of it, reducing its size a lot. This recipe uses one head of kale, but that doesn’t make very much and the chips won’t last long so you might want to double the recipe.

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.

Oven Roasted Red Potatoes

Roasted Red PotatoesThis Oven Roasted Red Potatoes recipe is a fast, easy and delicious side dish that goes with just about anything. It’s especially good as a side dish with your Tofu Scramble or Vegan Lentil Burger.

This recipe calls for 1/2 pound of red potatoes, but you can easily double the recipe and have plenty of leftovers for the week.

Leave the skins on. They have lots of extra fiber and nutrients.

You can make it using 2 tsp of olive oil without the vegetable broth, but we recommend using oil and vegetable broth together to cut back on the calories and add more flavor.

Like so many of our recipes, this one may have a hard time making it to your plate. We tend to eat most of them while we’re getting everything else ready. May you have better luck with these as a side dish instead of an appetizer!

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.

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels SproutsI hated Brussels sprouts for the first 41 years of my life. Then I met Amelia and she made these Balsamic Roasted Brussels Sprouts. Boy was I missing out. These are easy to make and a delicious source of amazing nutrients.

Even if you think you hate Brussels sprouts, if you like balsamic vinegar on leafy greens, then give these a try with an open mind. They’re not the frozen brick of sprouts your mother microwaved, then doused the soggy green balls with white vinegar. These Balsamic Roasted Brussels Sprouts fresh from the oven are delicious.

Brussels sprouts are a good source of fiber, protein and vitamin C. With only 121 calories for about 1 cup, these are filling, nutritious and can help with your weight loss goals.

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.