The best vegan quiche

Quiche is one of the first dishes I ever created after going vegan over fifteen years ago, and I’ve spent more than a decade perfecting the recipe.

This savory eggless quiche is packed with protein, vegetables, and nutrition. Yet it tastes so delicious that you will never miss the heavy cream or eggs.

Each cheesy bite transports you to a fancy French café. Only once the entire pie disappears will you realize you’re actually just at home in your kitchen.

I make the recipe for my own family at least once a month and hope you enjoy it as much as we do!

Also try this breakfast Vegan Coffee Cake

Easy vegan quiche ingredients

The recipe calls for diced vegetables, tofu, spices, nutritional yeast or vegan cheese, and an optional crust.

Veggies – The best thing about this recipe is how simple it is to customize.

I used mushrooms, red bell peppers, and spinach this time. You may substitute other raw or roasted vegetables, such as asparagus, leeks, sundried tomatoes, broccoli, zucchini, kale, eggplant, or fresh garlic.

Tofu – To whip up a quiche with no eggs, tofu is a great substitute.

I highly recommend shelf stable Mori-Nu silken extra firm tofu. If you cannot find it, refrigerated firm tofu works. I’ve also included a version that uses Just Egg, for those who prefer a recipe without tofu.

Spices – Add depth of flavor with onion powder, ground turmeric, black pepper, salt, and fresh or ground rosemary. Throw in a pinch of garlic powder or cayenne if desired.

Cheese – Plant based shredded cheese or superfood nutritional yeast give this French tart its traditional cheesy taste. You can buy nutritional yeast at most grocery stores.

Optional ingredients – Add plant based bacon or ham for a vegan Quiche Lorraine.

Or garnish your tofu quiche with sliced cherry tomatoes and fresh basil or green onions immediately before baking.

Vegan frittata or quiche?

Both quiches and frittatas are traditionally egg based dishes. However, a quiche is baked in a flaky pastry crust while a frittata has no crust.

Frittatas are also often cooked in a skillet instead of a pie pan.

You can turn this nondairy recipe into a crustless vegan quiche by baking the filling directly in a well greased pan, omitting the optional pie crust.

The recipe was adapted from this Tofu Scramble

Full recipe video step by step

Above, watch the vegan quiche recipe video.

How to make a vegan quiche without eggs

Step one: Prepare your crust (if using), then set it aside and preheat the oven to 350 degrees Fahrenheit.

Step two: Dice your mushrooms, bell peppers, and spinach or vegetables of choice. In a medium mixing bowl, toss them with one fourth teaspoon of the salt.

Step three: Drain the tofu. Blend it in a food processor with the remaining salt, spices, and nutritional yeast or vegan cheese until completely smooth.

Step four: Stir in the seasoned vegetables with a spoon or spatula. Spread the eggy quiche filling into the prepared crust or a well greased nine inch baking pan.

Step five: Press on a few sliced vegetables, fresh herbs, or other toppings if you wish. Bake the pan on the center rack of the preheated oven for forty minutes.

Tips for storing and freezing leftovers

• Enjoy the savory vegan dish hot from the oven, or let it fully cool before covering and refrigerating leftovers up to five days.
• Serve leftover quiche cold or reheated in a toaster oven, microwave, or a frying pan on the stove top.
• You can freeze individual slices for up to two months. It’s best to thaw frozen quiche overnight in the refrigerator before reheating the next morning.
• This recipe is great for Sunday breakfast, Mother’s Day brunch, holiday mornings with family, or any time you crave breakfast for dinner.

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Vegan Quiche

Try this showstopping healthy vegan quiche recipe for breakfast or brunch to impress all of your family and friends!

Course Breakfast

Cuisine French

Keyword mushrooms, protein, red peppers, spinach, tofu, vegan

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 8 slices

Calories 40kcal

Ingredients

• 1 cup raw spinach
• 1/2 bell pepper
• 1/2 cup chopped mushrooms
• 10.9 oz extra firm silken tofu (see soy free option above)
• 1/3 cup nutritional yeast or vegan cheese
• 3/4 tsp salt
• 3/4 tsp onion powder
• 1/2 tsp rosemary
• 1/2 tsp ground turmeric
• 1/4 tsp ground black pepper
• 1 prepared 9 inch crust or greased pie pan

Instructions

• *Use either shelf stable silken extra firm tofu (not the same thing as silken tofu) or refrigerated firm tofu. Drain before using.

  To make the vegan quiche, first preheat your oven to 350 degrees F. Dice the spinach and bell pepper. Toss with the mushrooms and 1/4 tsp of the salt, then set aside. Blend all remaining ingredients in a food processor until completely smooth. Stir in the chopped vegetables with a spoon. Spread into the prepared crust, or into a well greased pan for a crustless quiche. Bake 40 minutes.

  View Nutrition Facts

Video

Notes

While the oven is hot, try this popular Vegan Cheesecake.

 

Nutrition

Serving: 1slice | Calories: 40kcal | Carbohydrates: 3g | Protein: 6.5g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 230mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Vegetarian Breakfast Or Brunch Recipes

Easy Cinnamon Rolls

Oatmeal Muffins

Blueberry Overnight Oats

Overnight Breakfast Casserole

Vegan French Toast

Orange Smoothie

Vegan Pop Tarts

Healthy Banana Bread

The post Vegan Quiche appeared first on Chocolate Covered Katie.

Easy vegan cornbread recipe

Say hello to your new favorite cornbread.

The recipe is incredibly easy to make and calls for just a few basic ingredients you can always keep on hand.

Unlike many other traditional cornbread recipes, it needs no eggs, no milk or butter, and no flax seeds or expensive specialty flours.

It is the perfect plant based healthy comfort food to serve at Thanksgiving dinner or alongside a bowl of homemade tortilla soup or vegetarian bean chili.

If you want the best vegan cornbread that will wow all of your non vegan guests, this is the recipe you should try.

Also try this Vegan Mac and Cheese

The sweet homemade cornbread is suitable for multiple special diets, as it can be made egg free, dairy free, vegan, gluten free, sugar free, and oil free.

The recipe reminds me of the famous Jiffy cornbread mix I grew up on, just without all the preservatives and hydrogenated lard.

With a tender and moist texture and rich buttery flavor, it has all the homestyle goodness of the classic Jiffy version.

Yet this one is secretly vegan and much healthier for you at the same time.

Readers also love these Vegan Brownies

What do you eat with cornbread?

Vegan cornbread is the perfect side for a main dish of Vegan Chili or a thick and hearty soup or stew, such as my favorite Lentil Soup Recipe.

It is also delicious smothered in gravy (like this Mushroom Gravy) or served alongside roasted vegetables, Sweet Potato Salad, baked beans, or Avocado Salad.

Crumble the naturally sweet cornbread into dairy free milk and top with berries or sliced banana and peanut butter for a filling, healthy breakfast.

Or top it with your favorite vegan butter spread, peanut or almond butter, or strawberry jam and melted Coconut Butter.

And of course it is a fantastic recipe for any holiday party or big event.

Serve the dish on Christmas, Easter, or at a vegan Thanksgiving dinner feast. On New Years Day, cornbread is traditionally thought to represent good luck and prosperity thanks to its golden color.

I brought a pan to Super Bowl Sunday one year along with Buffalo Cauliflower Wings and people could not get enough!

Vegan cornbread recipe video

Watch the step by step video, above.

Healthy cornbread ingredients

This simple cornbread is made with pantry staple ingredients, including flour, cornmeal, white or apple cider vinegar, salt, baking powder, and sweetener of choice.

Plant based milk – Use almost any milk in your refrigerator.

Cashew and almond milk are good low calorie options, while coconut milk yields a rich and almost creamy result. Oat milk and soymilk work too.

The only nondairy milk choice I do not recommend is rice milk, because it does not contain enough fat to properly turn into buttermilk when combined with vinegar.

Corn – This ingredient adds texture and a distinctive cornbread flavor.

You may use canned, frozen thawed, or fresh cooked corn kernels. If choosing canned corn, drain the can fully before measuring out one and a third cup.

Applesauce – The applesauce adds natural sweetness and moisture. If you prefer, substitute nondairy yogurt, sweet potato, or pumpkin puree.

Vegan butter – Thankfully, plant based butter alternatives are widely available at many grocery stores, including Trader Joes, Whole Foods, Walmart, Costco, and Kroger.

You can swap out the butter for coconut oil or almond butter. Or use additional applesauce for a fat free version. It will not be quite as soft and buttery but is still tasty in its own right.

Flour – I like whole grain spelt flour for this bread, because it is healthier than all purpose flour and yields less tough results than whole wheat flour.

White flour, oat flour, and some brands of gluten free all purpose flour (like Bob’s Red Mill) all work for the recipe.

Coconut flour, pastry flour, rice flour, or almond flour are not recommended here.

Sugar – This can be granulated sugar, brown sugar, unrefined coconut sugar or date sugar, or pure maple syrup or agave.

For added sugar free cornbread, go with xylitol or granulated erythritol.

What type of cornmeal is best?

Typically, cornbread from scratch is made with either fine or medium ground cornmeal.

Course cornmeal, which is the kind used to make polenta, technically works here too. However, the texture of the finished product will be somewhat gritty.

For this recipe, feel free to use either white or yellow cornmeal.

Regular cornmeal should be available at grocery stores in the flour section. Or find whole grain cornmeal in the bulk aisle of your local health food store.

How to make vegan cornbread

The first step is to whisk together the milk, vinegar, applesauce, butter, and corn in a large mixing bowl.

Let this mixture sit for at least ten minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit.

Grease an eight inch square baking pan with oil, or line the bottom of the pan with parchment paper.

Stir the cornmeal, flour, sugar, baking powder, and salt into the liquid ingredients. To avoid a dense, gummy texture, do not overmix the batter.

Pour into the prepared pan, and smooth out with a spoon or spatula. Bake on the center rack of the oven for twenty five minutes.

Carefully remove the pan, and let it cool before slicing and serving.

The texture is softer and flavor is sweeter the second day. So I like to very loosely cover the cooled pan with a cloth towel and let it sit overnight before serving.

After a day, leftovers should be covered and refrigerated for optimal freshness. The recipe should stay good for about three to four days in the refrigerator.

Or freeze sliced cornbread in an airtight covered container for up to three months. Thaw the frozen cornbread and reheat each slice in the microwave or in a nonstick pan on the stove top before enjoying.

Recipe variations

For a fun flavor twist, try carefully stirring a handful of fresh blueberries or raspberries into the batter just before baking.

You can make a spicy jalapeño cornbread by adding half a cup of chopped jalapeños when you add the other liquid ingredients.

Or throw in some raisins, dried figs or cranberries, or mini chocolate chips.

The recipe is wonderful in stuffing recipes or as a base for savory southern style cornbread casseroles. It is also great for meal prep.

Cook it in an eight inch baking pan to make cornbread squares, or use a round pan or cast iron skillet and cut pie shaped slices.

Vegan corn muffins

To turn the quick bread recipe into muffins, line a muffin pan with paper liners or grease each individual tin well.

Portion the vegan cornbread muffin mix into the prepared pan.

Follow the instructions in the recipe box below, shortening the baking time to just seventeen minutes.

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Vegan Cornbread

Soft, buttery, and delicious, this is the only vegan cornbread recipe you will ever need!

Course Side Dish

Cuisine American

Keyword corn, cornbread, vegan

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 9 large squares

Calories 120kcal

Ingredients

• 1 cup plant based milk of choice
• 1 tbsp white vinegar or apple cider vinegar
• 3 tbsp applesauce or nondairy yogurt
• 3 tbsp vegan butter or coconut oil, almond butter, or applesauce for fat free
• 1 1/3 cup corn
• 1 cup cornmeal
• 1 cup flour (spelt, white, oat, or gluten free all purpose)
• 4 tsp baking powder
• 1 tsp salt
• 3 tbsp sugar or sweetener of choice

Instructions

• To make the vegan cornbread, whisk together all liquid ingredients and let sit 10 minutes or more. Preheat your oven to 350 F. Line or grease an 8×8 inch baking pan. Combine all ingredients, pour into the pan, and bake 25 minutes. The recipe texture is much better the second day, so let sit overnight, very loosely covered with a towel, before serving if time permits.

  View Nutrition Facts

Video

Notes

The vegan cornbread recipe was adapted from these Applesauce Muffins.

See recommendations earlier in the post if you are unsure what type of cornmeal and fat sources will yield best results.

If turning the recipes into muffins, shorten the baking time to 17 minutes.

And if you are a visual person, be sure to check out the recipe video above!

 

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 24g | Protein: 3.9g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.6g | Sodium: 240mg | Potassium: 162mg | Fiber: 3.9g | Sugar: 1.8g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

More Vegan Bread Recipes

Pumpkin Banana Bread

Vegan Lemon Bread

Healthy Banana Bread – with an oil free option

Chocolate Banana Bread

Pineapple Bread

Cranberry Orange Bread

Chocolate Zucchini Bread

Vegan Chocolate Peanut Butter Bread

(Recipe from my breakfast ebook)

The post Vegan Cornbread appeared first on Chocolate Covered Katie.

The best vegan sweet potato casserole

Both vegans and non vegans love this plant based version of the classic Thanksgiving dish, and guests ask me for the recipe every time I serve it.

The casserole calls for just a few basic ingredients.

And one important secret baking trick makes this the best sweet potato casserole recipe you will ever taste.

Whether you are a vegetarian, fully vegan, or an omnivore who is simply interested in providing more healthy and dairy free options at your holiday dinner feast, definitely be sure to give this gluten free vegan sweet potato dish a try.

Also try this Crustless Pumpkin Pie

Tips for a better sweet potato casserole

Most traditional sweet potato casserole recipes call for steaming the sweet potatoes separately, then piling on a ridiculous amount of butter and sugar before baking everything in the oven.

Shockingly, many recipes contain up to a full cup of sugar even before adding a brown sugar streusel or marshmallow topping.

I think this is a huge mistake. Not only is it less healthy, it also completely wastes the natural sweetness and flavor of the actual sweet potatoes.

The problem with leaning on fat and sugar as a crutch in baking is that, while anyone can make a recipe taste good if they use enough sugar, oil, or butter, the flavor will be disappointingly nondescript.

This is especially unfortunate with something like sweet potato casserole, because you have such an opportunity to take advantage of the vegetable’s ability to sweeten dishes naturally if cooked correctly.

So this is where the secret baking trick comes in: Do not steam your sweet potatoes.

Instead, you want to bake them in the oven at high heat, bringing out their natural sugar as they magically caramelize into an irresistible candied indulgence.

Leftover sweet potatoes? Make Sweet Potato Salad

Step by step Thanksgiving recipe video

Above, watch the vegan sweet potato casserole video

Healthy sweet potato casserole

This healthier take on traditional sweet potato casserole is the perfect plant based side dish for any Thanksgiving dinner.

I made the recipe a few weeks ago for a fully vegan Friendsgiving brunch and went home with an empty casserole dish.

Other dishes at the gathering of friends included Vegan Mac And Cheese, roasted brussels sprouts, multiple Cauliflower Recipes, frosted Applesauce Muffins, baked nut loaf with mushroom gravy, and a Vegan Pecan Pie.

It is pretty safe to say that no one missed the turkey one bit!

The ingredients

To make a vegan sweet potato casserole recipe, you will need sweet potato, nondairy milk, salt, sweetener, ground cinnamon, ginger, and toppings of choice.

Sweet Potato – White, purple, or orange sweet potatoes work equally well here. And you may use Beauregard, Garnet, Jewel, or Japanese sweet potatoes.

I recommend choosing thinner sweet potatoes at the grocery store, because they bake more evenly.

Milk – Use your favorite dairy free milk, such as oat milk, soy milk, or rice milk. I am partial to coconut milk because it yields the creamiest texture.

Or go with unsweetened almond milk or cashew milk for a low calorie dish.

Spices – Ground cinnamon and ginger add Thanksgiving flavor to the vegan casserole. Salt compliments the natural sweetness of the sweet potatoes. You may also add a pinch of nutmeg or a teaspoon of orange zest.

Sugar – Choose any all purpose sweetener, such as pure maple syrup or agave, granulated sugar or unrefined coconut sugar.

For an added sugar free option, try xylitol or erythritol.

If you are making this sweet potato recipe to serve to vegan guests, it is important to note that honey is not vegan.

Optional ingredients – I love to add richness to the dish by stirring in just two or three tablespoons of plant based butter, almond butter, coconut oil, or tahini.

Vegan sweet potato casserole toppings

Old fashioned sweet potato casseroles are typically topped with either mini marshmallows or crunchy cinnamon pecan streusel.

However, you can also garnish your vegan Thanksgiving recipe with a layer of shredded coconut and pineapple, oatmeal granola, or almond or walnut pralines.

Or use the buttery crumble topping from this Vegan Coffee Cake.

For those who want to top their casseroles with mini, regular size, or jumbo marshmallows, Dandies and Trader Joe’s both offer marshmallows without gelatin.

Do vegan marshmallows melt?

Heat causes the gelatin in non vegan marshmallows to break down. Since plant based marshmallows contain no gelatin, they do not melt when heated.

This does not affect the deliciousness of the dish, so feel free to pile your recipe high with fluffy plant based marshmallows.

Or if you want a smooth melted marshmallow finish, you can do what I did and add both marshmallows and marshmallow fluff to the top.

Smucker’s marshmallow flavored spoonable topping is surprisingly accidentally vegan. Or you can make your own homemade Vegan Marshmallow Fluff.

A few other brands of vegan marshmallow fluff are available in health food and regular grocery stores. Look out for egg whites when you read the ingredients.

How to make vegan sweet potato casserole

First, gather all of your vegan casserole ingredients, and read through the instructions.

While it is not required, I like to save time by baking the sweet potatoes the day or night before.

For the best results, I highly recommend this tutorial on How To Cook Sweet Potatoes.

However, you may cook the potatoes in a microwave, slow cooker, air fryer or instant pot if you prefer.

Once soft and fully cooked through, remove the skins and measure a packed three and a half cups of sweet potato into a large bowl.

Mash well, then add the nondairy milk, sweetener, salt, cinnamon, ginger, and optional nut butter or oil and nutmeg.

Stir well, until the mixture is smooth and everything is evenly incorporated.

Preheat the oven to 350 degrees Fahrenheit. Grease an eight inch baking pan or any pan similar in size to an eight inch one.

Spread the sweet potato filling into the pan, and bake on the center rack of the oven for fifteen minutes.

Carefully remove the dish from the oven. Sprinkle on your marshmallows or toppings of choice.

Place the casserole pan back in the oven and continue to bake for another fifteen minutes or until hot and bubbly.

The sweet potatoes should look lightly browned and caramelized.

Serve hot, or let cool before covering leftovers and refrigerating for three to four days.

This casserole recipe can be frozen in an airtight container, although it will not have the same smooth and creamy texture. Thaw the frozen casserole overnight in the refrigerator, then reheat in the microwave or in a warm oven.

Serving suggestions

Naturally, the best way to serve sweet potato casserole is alongside all of the popular Thanksgiving fixings.

Pile your plate high with cranberry sauce, Vegan Cornbread, green bean casserole or steamed green beans, vegan stuffing, sautéed mushrooms, and mashed potatoes.

With both sweet and savory flavors, the tasty baked sweet potato dish is equally at home when served as a side dish or a Thanksgiving dessert.

Leftovers make a great breakfast the next morning!

The plant based and dairy free sweet potato casserole recipe is also a wonderful addition to any Christmas dinner menu or festive holiday family potluck.

Readers also love these Black Bean Brownies

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Vegan Sweet Potato Casserole

This homemade vegan sweet potato casserole recipe with marshmallows is the perfect side dish for Thanksgiving dinner!

Course Side Dish

Cuisine American

Keyword Christmas, holiday, party, sweet potato, Thanksgiving

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 60kcal

Ingredients

• 3 1/2 cups mashed sweet potato (Here is the recommend way How To Cook Sweet Potatoes)
• 2/3 cup milk of choice or coconut milk
• 2 tbsp sweetener of choice
• 3 tbsp almond butter or tahini, coconut oil, vegan butter, or omit for fat free
• 3/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• optional pinch nutmeg
• 2 cups vegan marshmallows or toppings of choice

Instructions

• *Tip: You can save time by baking the sweet potatoes the night before if you wish. Or bake them weeks in advance and freeze 3 1/2 cups mashed sweet potato (840g) to use in this recipe.

  To make vegan sweet potato casserole, start by adding the mashed sweet potato, nondairy milk, cinnamon, salt, ginger, sweetener, and optional oil or almond butter to a large mixing bowl. Stir well until the ingredients are evenly mixed. Preheat the oven to 350 F, and grease an eight inch baking pan. Spread the sweet potato casserole filling into the pan. Bake on the center rack of the oven for 15 minutes. Carefully remove the pan and top with vegan marshmallows or a few spoonfuls of plant based marshmallow fluff if desired. (More topping ideas are listed earlier in this post if you do not want to use marshmallows.) Place the casserole pan back in the oven and bake for an additional 15 minutes or until hot and bubbly, with lightly browned, caramelized sweet potatoes. Serve hot. Let cool before covering leftovers and refrigerating for up to four days.

  View Nutrition Facts

Video

Notes

For dessert, make Sweet Potato Brownies or Vegan Chocolate Chip Cookies.

 

Nutrition

Serving: 1serving | Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 140mg | Potassium: 534mg | Fiber: 2.8g | Sugar: 0.3g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 119mg

Vegan Fall Party Recipes

Vegan Pumpkin Pie

Deep Dish Cookie Pie

Applesauce Cake

Pumpkin Banana Bread

Chickpea Cookie Dough Dip

Vegan Chocolate Mousse

Pumpkin Dip

The post Vegan Sweet Potato Casserole appeared first on Chocolate Covered Katie.

Homemade pumpkin mac and cheese

In this healthier take on traditional macaroni and cheese, pumpkin stands in for the heavy cream, adding bold autumn flavor and cutting way back on calories.

The sauce calls for just six ingredients and is delicious for lunch or dinner.

Try it on pasta, cauliflower, spaghetti squash, quinoa, or roasted vegetables.

Over the years, hundreds of readers have written in to say this is the best pumpkin pasta recipe they’ve ever tried, because pumpkin enhances but does not overpower the other mac and cheese ingredients.

Readers also like this Pumpkin Spice Latte

Healthy pumpkin mac and cheese benefits

While the best part of this recipe is its rich and cheesy taste, it also offers numerous health benefits at the same time.

Thanks to the nutrient packed pumpkin and milk, each serving gives you calcium, iron, potassium, and over 200% of the daily requirement for vitamin A.

The healthy dinner recipe can be high protein, high fiber, egg free, vegan, gluten free, cholesterol free, and added sugar free.

Also try this Cauliflower Pizza Crust

Ingredients for the pumpkin pasta

The recipe calls for just a few basic ingredients: cheese, garlic, salt, butter, milk, pasta of choice, and pureed pumpkin.

Pumpkin puree – For a quick and easy time saving dinner option, I like to go with canned pumpkin puree.

You can roast your own pumpkin then blend the flesh until smooth to make homemade pumpkin puree. Or swap out the pumpkin for roasted butternut squash or sweet potato puree.

Garlic – Minced garlic adds flavor to the recipe. If all you have on hand is garlic powder and you wish to save a trip to the grocery store, use half a teaspoon.

Milk – Canned coconut milk, whole milk, or nondairy unsweetened creamer yield the creamiest mac and cheese. However, most other milks (including skim and oat) work.

For the best taste, do not use vanilla flavored milk.

Butter – This ingredient adds richness to the dish. To make a vegan pumpkin mac and cheese, simply use one of the many plant based butters available to buy at the store.

If you prefer, substitute olive oil or coconut oil or omit the fat entirely and double the amount of salt in the recipe.

Cheese – Use one cup American or cheddar shredded cheese or swap it for three fourths cup of nutritional yeast. As a vegan, I use dairy free cheese when making the recipe just for myself.

Salt – The recipe calls for just a half teaspoon of salt. Depending on your own personal tastes, you may wish to add additional salt and a sprinkle of ground pepper.

Optional ingredients – Add a few drops of liquid smoke for a smoky flavor. Or stir in a pinch of cayenne for spicy mac and cheese.

You can also stir in a handful of spinach or bacon bits just before serving.

What type of pasta?

Choose your favorite noodles or mac and cheese pasta shapes.

Try penne, spaghetti, fettuccine, rotini or fusilli, ziti, or elbow pasta.

You can also pour the sauce over cooked ravioli, tortellini, or lasagna.

For a low carb or keto alternative, the creamy pumpkin sauce is great with baked spaghetti squash, steamed asparagus or broccoli, or roasted vegetables.

Honestly, the sauce is so thick and flavorful that you may taste one spoonful and opt to serve it as a pumpkin soup, skipping the pasta altogether.

Pumpkin mac and cheese recipe video

Above, watch the step by step video

How to make pumpkin macaroni and cheese sauce

The first step is to read through the recipe instructions. I recommend gathering all of the ingredients together and measuring everything out before beginning.

If you plan to put the sauce over pasta, bring a pot of salted water to a boil and cook eight ounces of pasta according to the directions on the box.

Meanwhile, start preparing the sauce. Combine all of the pumpkin sauce ingredients except the cheese in a medium saucepan. Bring to a boil.

*Note: If you like the flavor of brown butter, feel free to brown the butter on its own in the saucepan first.

As soon as it starts to boil, turn the heat to low. Add the shredded cheese, and stir continuously until it melts fully.

Turn off the heat and taste the pumpkin cheese sauce. If desired, add a sprinkle of ground pepper, a pinch of nutmeg, and additional salt to taste.

Pour the sauce over cooked pasta or vegetables, roasted chicken, shirataki noodles, or rice, or serve it in bowls with spoons as pumpkin soup.

The recipe yields about three cups of sauce.

Baked pumpkin mac and cheese

For those who want to turn this into a cozy pumpkin pasta bake, start by following the recipe below, adding an extra one third cup of milk to the sauce.

Spread the cheesy noodles into a greased eight inch baking pan, or double the recipe to fill a standard nine by thirteen inch casserole pan.

Melt two tablespoons of butter or coconut oil in a skillet, and stir in a cup of breadcrumbs. Heat until lightly toasted.

Spread the toasted breadcrumbs on top of the pumpkin mac and cheese casserole.

Preheat the oven to 350 degrees Fahrenheit. Then bake the pan on the center rack of the oven for about twenty five minutes or until hot and bubbly.

Tips for storing leftovers

Let the pasta cool before transferring to a lidded container or portioning it into meal prep containers to enjoy for lunch during the week.

Refrigerate, and reheat in the microwave or in a pot on the stove top before serving. A good tip for leftover creamy pasta is to stir in a little milk before reheating.

When refrigerated in an airtight container, this pumpkin mac and cheese recipe should last up to three or four days.

You can freeze leftovers in an airtight container for about three months. Thaw and reheat before serving. Frozen leftovers will not retain the same creamy texture as fresh pasta, but they are still quite tasty.

This makes a great side dish or main meal for Halloween, Thanksgiving dinner, or any night when you find yourself craving cheesy Kraft style mac and cheese!

The recipe was adapted from my Vegan Mac And Cheese

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Pumpkin Mac And Cheese

This easy pumpkin mac and cheese recipe is creamy, cheesy, and delicious healthy Fall comfort food!

Course Main Course

Cuisine American

Keyword cheese, mac and cheese, macaroni, pasta, pumpkin

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 340kcal

Ingredients

• 1 1/2 cups pumpkin puree
• 2 tsp minced garlic
• 1/2 tsp salt
• 2 tbsp salted butter (or see substitution note below)
• 1 1/3 cups milk of choice
• 1 cup shredded cheese or vegan cheese (or substitute 3/4 cup nutritional yeast)
• 8 oz uncooked pasta or grains or vegetables of choice

Instructions

• *Canned coconut milk or whole milk will yield the richest, creamiest mac and cheese. If you prefer to omit the butter or substitute it for oil, double the amount of salt in the recipe.

  To make pumpkin mac and cheese, heat all ingredients except the cheese and optional pasta in a medium saucepan. Once it starts to boil, turn the heat to low and stir in the cheese until fully melted. Taste, then add additional salt and a sprinkle of ground pepper if desired. If adding pasta, cook the macaroni or noodles according to box directions, then drain. Pour the pumpkin sauce over the cooked pasta or over roasted vegetables or anything else you wish. The recipe yields about three cups of pumpkin cheese sauce.

  View Nutrition Facts

Video

Notes

For dessert, make this popular Crustless Pumpkin Pie.

 

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 54g | Protein: 18.8g | Fat: 7g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.7g | Sodium: 320mg | Potassium: 183mg | Fiber: 10.8g | Sugar: 3g | Vitamin A: 5250IU | Vitamin C: 42mg | Calcium: 192mg | Iron: 5mg

The Best Fall Recipes

Cauliflower Soup

Baked Apple Cider Donuts

Cranberry Orange Bread

Pumpkin Muffins

Vegan Chili

Pumpkin Oatmeal

Applesauce Cake

How To Cook Sweet Potatoes

Sweet Potato Brownies

More About The Cookbook

The post Pumpkin Mac And Cheese appeared first on Chocolate Covered Katie.

Healthy vegan chili recipe

If I were asked to choose one single favorite comfort food meal out of all the recipes in the world, without hesitation it would be this thick, rich, and flavorful chili.

But don’t just take my word for it.

Back in high school, I entered the recipe into our city’s annual chili cook off, and it took home first prize for best vegetarian option, out of twenty five entries!

Non vegans love the award winning recipe too.

In fact, this is my entire family’s favorite chili recipe, and I am the only one who’s vegan.

Even though I no longer live at home, my parents still make it at least once every few weeks for themselves.

For dessert, try these Vegan Brownies

What makes this the best vegan chili?

Simply put, this recipe just tastes better than any other vegan chili recipes.

Its texture is thick and hearty, never thin and soupy.

And the flavor is perfectly spiced with traditional chili flavors of garlic, cumin, and ground chili powder.

You will find no unusual ingredients like nutritional yeast or vinegar in this classic one pot vegetarian chili.

Ingredients for the recipe

To make homemade vegan chili, add the following ingredients to your grocery list.

You need an onion, carrots, bell peppers, beans, tomato sauce, diced tomatoes, extra firm tofu, chili powder, ground cumin, minced garlic, salt, optional hot sauce and ground black pepper.

I like to add one can each of chickpeas or garbanzo beans, kidney beans, and pinto beans. Black beans also work well.

Want to use dried beans instead of canned beans? Measure one and a half cups of cooked beans for each can, for a total of four and a half cups of cooked beans.

For a soy free chili without tofu, simply swap out the package of tofu with an extra fifteen ounce can of beans. Or try lentils or textured vegetable protein (TVP).

Orange, yellow, green, or red bell peppers are all great options. I usually include a mix of red and orange peppers.

The recipe is incredibly versatile. You can add a can of corn, green chilis, or even cubed sweet potato or butternut squash. Once you get the base down, have fun changing up the add ins to find your perfect vegan meal.

Leftover beans? Make a Protein Cookie Dough Dip

Three bean chili recipe video

Above, watch the step by step recipe video

How to make vegetarian chili without meat

Step one is to gather all of your ingredients. Drain the cans of beans, and rinse well.

Slice the carrots, and dice the onion and bell peppers.

If making meatless chili with tofu, drain the package. Crumble the tofu, or chop it into squares or bite size pieces.

You may brown the onion first in a little olive oil for extra flavor. However, to save time I usually skip this step and simply add all ingredients to a large pot or slow cooker.

Stir everything together, then bring to a boil over medium heat.

Once boiling, reduce the heat to a simmer. Cover and cook for forty five minutes or until the carrots are soft.

*If you are cooking in a slow cooker, cover the crock pot and cook on high for four hours or low for eight hours or until the carrots are soft.

It is important to continue cooking if the carrots are still crunchy, as this is a sign the chili is not yet at its most flavorful.

Serve hot in bowls or on plates with raised edges. Let any leftover southwest chili stew cool before transferring to meal prep storage containers or glass Pyrex dishes.

Store in the refrigerator for up to a week. Or freeze in an airtight container for three or four months, and reheat on the stove top or in the microwave before serving.

Easy vegan chili tips

For better texture and depth of flavor, be sure to continue cooking the recipe until the carrots are soft and diced onions are no longer crunchy.

This chili is quite mild in heat, meaning it is perfect for families and guests.

If you prefer a spicy vegan chili, add a few drops of your favorite Buffalo sauce or hot sauce, or a sprinkle of cayenne pepper and some diced jalapeños.

The recipe yields a large batch of around eighteen cups total, which is great for weekly meal prep or for feeding a family.

You can easily make a smaller amount if you wish by halving the ingredients.

Serving suggestions

This is one of my go to weekday plant based lunch or dinner recipes, because the dish is so easy to make and tastes delicious no matter how you choose to serve it.

I grew up on big bowls of this vegan chili with a side of creamy polenta or a thick slice of buttery cornbread.

Other great options include fluffy quinoa, brown rice, or crushed toasted tortilla chips. Some people even like to add tater tots on top of their chili.

For game day, holidays, or Super Bowl Sunday, why not set up a vegetarian chili bar with all the fixings?

I am partial to cashew cream and sliced avocado. You can also top your chili with chives, green onions, cilantro, vegan bacon bits, a slice of lime, or shredded vegan cheddar cheese.

Vegan chili health benefits and nutrition

Thanks to the beans and vegetables, this recipe is high in fiber, iron, vitamin C, vitamin A, potassium, and B vitamins.

It can be low fat, gluten free, oil free, cholesterol free, and low calorie, with just 100 calories in a cup.

And the vegan chili is packed with protein, at over 15 grams per serving!

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Vegan Chili

This protein packed vegan chili recipe is the ultimate healthy plant based lunch or dinner!

Course Main Course

Cuisine American

Keyword beans, chickpeas, garbanzo beans, tomato

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 17 cups

Calories 100kcal

Ingredients

• 1 large onion
• 2 bell peppers
• 2 carrots
• 3 cans beans (chickpeas, kidney beans, pinto beans, black beans, etc.)
• 30 oz diced tomatoes
• 28 oz tomato sauce
• 16 oz extra firm tofu or an additional can of beans
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• optional hot sauce and black pepper as desired
• 2 tsp minced garlic

Instructions

• If desired, start by browning the onion in a little vegetable or olive oil. Otherwise, just add all ingredients to a large pot and stir. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook for 45 minutes or until the carrots are no longer crunchy. Serve hot, or let cool before transferring to meal prep containers. Refrigerate leftovers for up to a week, or freeze for up to three months.

  View Nutrition Facts

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Notes

Readers also love this classic Cauliflower Soup.

 

Nutrition

Serving: 1cup | Calories: 100kcal | Carbohydrates: 15g | Protein: 15.5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 474mg | Fiber: 6.5g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 25mg | Calcium: 126mg | Iron: 2mg

More Vegan Dinner Ideas

Vegan Alfredo Sauce

Avocado Salad

Vegan Mac and Cheese

Cauliflower Pizza Crust

Vegan Ramen

Coconut Curry

Mushroom Barley Soup

Vegan Meatballs

Cauliflower Buffalo Wings

The post Vegan Chili appeared first on Chocolate Covered Katie.

Easy dairy free cacio e pepe

Traditional cacio e pepe hails from the Lazio region of Italy and is made up of just three ingredients: pecorino Romano cheese, freshly ground black pepper, and spaghetti or tonnarelli pasta.

The name literally translates to “cheese and pepper” in Italian.

For this nondairy and plant based cacio e pepe, we employ cheesy nutritional yeast or vegan Parmesan cheese and onion powder in place of the Romano. And we include cashew cream for extra richness.

With just a few minutes of work, you get a homemade and healthy vegan dinner reminiscent of something you might find at a fancy Italian restaurant.

Readers also like this Cauliflower Pizza Crust

Vegan cacio e pepe pasta sauce recipe video

Above – watch the step by step recipe video

Ingredients for the vegan dinner recipe

Unlike many other vegan cacio e pepe recipes, this one calls for no cornstarch, cauliflower, miso paste, or silken tofu.

To make the dairy free cacio e pepe, you will need water, black pepper, onion powder, salt, nutritional yeast or vegan Parmesan cheese, and raw cashews or macadamia nuts.

Look for raw unsalted cashews, or choose salted nuts and decrease the salt in the recipe to taste. Or you may substitute half a cup of cashew butter.

You can save money by buying the nuts in the bulk bin offered at many health food stores, including Whole Foods. Some regular grocery stores also offer bulk bins.

For a keto cacio e pepe, use low carb macadamia nuts instead of cashews.

If you do not have any onion powder on hand, substitute it with half a sautéed or roasted onion or a tablespoon of diced onion flakes.

Note: If you want a version with no cashews, try this Cauliflower Alfredo Sauce.

Feel free to add your favorite nondairy milk in place of the water if you prefer. Options that work well include soymilk, almond milk, coconut milk, or oat milk.

Once you try this homemade version, you will never go back to the frozen cacio e pepe from Trader Joe’s ever again.

How to make vegan cacio e pepe pasta

Optionally, start by soaking the macadamia nuts or cashews in a cereal sized bowl of water for an hour or two. Drain and pat fully dry. This optional step increases the creamy texture of the sauce.

Combine the soaked nuts, onion powder, ground pepper, salt, vegan Parmesan or nutritional yeast, and two thirds cup water in a high speed blender until smooth.

If you have no high speed blender, such as a Vitamix or Blendtec, swap the cashews for half a cup of raw cashew butter and you may use any blender or food processor.

The sauce should look thin after blending. It will thicken considerably when heated in a saucepan or as it sits in the refrigerator.

Serve over cooked al dente pasta noodles, rice, shirataki noodles, or roasted spaghetti squash. Or try it alongside homemade Kale Chips or this Avocado Salad.

Store any leftover cacio e pepe sauce in an airtight covered container in the refrigerator for up to a week. Heat in a pot on the stove or microwave before serving.

For the best taste and texture, we do not recommend freezing the sauce.

The recipe was adapted from this Cashew Alfredo Sauce and my Vegan Alfredo Sauce.

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Vegan Cacio e Pepe

This classic vegan cacio e pepe recipe is just as rich and cheesy as the original, with no cheese or dairy!

Course Main Course

Cuisine Italian

Keyword alfredo, cashews, nutritional yeast, pasta

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 301kcal

Ingredients

• 3/4 cup raw cashews or macadamia nuts (unsalted)
• 2/3 cup water
• 1 tbsp nutritional yeast or vegan Parmesan
• 1 tsp onion powder
• 3/4 tsp salt
• 1/8 tsp ground pepper plus more for serving
• 8 oz pasta or spaghetti squash

Instructions

• If time permits, start by soaking the cashews in a bowl of water for an hour or two. Drain and pat dry. This optional step increases the creamy texture of the sauce. Blend all ingredients but the pasta in a high speed blender until very smooth. (If you do not own a high speed blender like a Vitamix, substitute half a cup of raw cashew butter for the nuts and use any blender or food processor.) The sauce should look thin. It thickens in the refrigerator or when heated in a saucepan. Serve over pasta, and garnish with vegan cheese and additional pepper if desired. Refrigerate any leftover sauce in a covered container for up to a week.

  View Nutrition Facts

Video

Notes

Also be sure to try these popular Buffalo Cauliflower Wings.

 

Nutrition

Calories: 301kcal

More Vegan Italian Recipes

Homemade Nutella

Tiramisu Overnight Oats

Lemon Sorbet

Homemade Spaghettios

Lemon Pasta

Vegan Meatballs

Dairy Free Pistachio Ice Cream

From the Hello Breakfast Cookbook

Vegan Stuffed Shells

Vegan Tiramisu

The post Vegan Cacio e Pepe appeared first on Chocolate Covered Katie.

Red pepper Alfredo sauce recipe

We cook a variation of this creamy pasta dish at least once a month.

The homemade red pepper sauce is a wonderful addition to pretty much everything, including penne, fettuccine, spaghetti, linguine, roasted vegetables, garlic bread, or served in a bowl as a thick and comforting soup.

It is also great over spaghetti squash if you want to save calories.

The quick and easy dinner recipe calls for just eight ingredients, and it can be oil free, egg free, gluten free, keto, paleo, Whole30, sugar free, low carb, and vegan.

Readers also love these Buffalo Cauliflower Wings

Healthy dairy free pasta sauce

This magically thick Alfredo sauce requires no heavy cream.

Instead, the richness comes from heart healthy cashews, one of my favorite versatile plant based ingredients.

Cashews or macadamia nuts can be used in both sweet and savory recipes to produce incredible creaminess even without any heavy cream or dairy.

The nondairy and vegan sauce comes together really easily.

Just throw your ingredients into a blender and process until smooth.

You can heat the sauce while boiling the pasta or veggie noodles, so everything is ready to eat at the same time.

Prefer a nut free pasta recipe? Try Lemon Pasta or Vegan Alfredo Sauce

Vegetarian red pepper Alfredo recipe video

Above – watch the step by step recipe video

Roasted red pepper Alfredo ingredients

To make the recipe, you need one pepper, onion powder, ground turmeric, nutritional yeast or Parmesan cheese, salt, water, cashews, and an optional pinch of nutmeg.

The Alfredo is equally tasty with a roasted or raw bell pepper. And feel free to swap red for a yellow or orange pepper instead.

We like to use unsalted raw cashews. For a low carb option, macadamia nuts are a great choice. If you can only find roasted salted nuts, decrease the salt in the recipe.

The onion powder adds depth of flavor and should not be omitted. However you may replace it with one or two sautéed shallots or half a cup of diced roasted onion.

For a vegan red pepper sauce, use nutritional yeast or vegan Parmesan.

The sauce needs no eggs, butter, coconut milk, goat cheese, or heavy cream. It therefore is naturally cholesterol free and low in saturated fat.

Use leftover peppers in this Vegan Ramen Recipe

How to make red pepper pasta

If you have extra time, start by soaking the nuts in a bowl of water for at least an hour. drain and pat fully dry. While this step is not required, it will yield the creamiest texture.

Slice the bell pepper, and discard the stem and seeds.

Add all ingredients to a high speed blender. Process until thick and completely smooth.

*If you do not own a high speed blender like a Vitamix, omit the nuts and use half a cup of raw or roasted cashew butter instead. Process the red pepper and water first, then blend with all remaining ingredients in any blender or food processor.

Taste the sauce, then add more salt, black pepper, or other seasonings if you wish.

The red pepper sauce will look somewhat thin, but it thickens considerably when refrigerated or heated on the stove top.

The recipe was adapted from my Cashew Alfredo Sauce

Serving suggestions

This recipe makes enough sauce to cover ten ounces of pasta or vegetables.

Just before plating, try stirring in steamed broccoli, spinach, roasted mushrooms, zucchini, or sundried tomatoes.

Or add a protein source such as cooked chickpeas, baked tofu, green peas, or vegetarian Italian sausage or chicken.

Serve the Alfredo for dinner with a side of garlic toast or Kale Chips.

Store leftovers in a covered container in the refrigerator for up to a week. Reheat in a pot on the stove or in the microwave.

We do not recommend freezing this sauce because the texture after thawing will be more watery than creamy.

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Red Pepper Alfredo Sauce

This creamy vegetarian red pepper Alfredo recipe is delicious over pasta or roasted vegetables for a simple healthy dinner.

Course Main Course

Cuisine American

Keyword alfredo, pasta, red peppers, vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 servings

Calories 312kcal

Ingredients

• 1 red bell pepper (raw or roasted)
• 1/2 cup water
• 1/2 cup raw cashews or macadamia nuts
• 1/4 cup nutritional yeast or Parmesan cheese
• 1 tsp salt
• 2 tsp onion powder
• 1/2 tsp ground turmeric
• 1/8 tsp ground nutmeg (optional)
• 10 oz pasta or spaghetti squash or vegetables
• optional grilled or roasted veggies, beans, etc.

Instructions

• Place the nuts in a cereal bowl, cover with water, and let sit 6-8 hours. Drain fully, and pat dry. Blend all ingredients (including the half cup water) except pasta and optional veggies in a food processor or high speed blender until completely smooth. Heat sauce in a pot until desired temperature is reached while cooking pasta in salted water according to package directions in a separate pot. Drain pasta fully, but do not rinse. Pour the sauce over the pasta, season with salt and pepper as desired, and stir in cooked vegetables, beans, or other add-ins if desired.

  View Nutrition Facts

Video

Notes

Also be sure to try this Cauliflower Alfredo Sauce.

 

Nutrition

Calories: 312kcal

Easy Vegetarian Dinner Ideas

Cauliflower Pizza Crust

Avocado Salad

How To Cook Sweet Potatoes

Coconut Curry

Homemade Spaghettios

Sweet Potato Salad

Mushroom Barley Soup

Sticky Sesame Cauliflower

The post Creamy Red Pepper Alfredo Pasta appeared first on Chocolate Covered Katie.

Creamy vegan cashew Alfredo sauce

One spoonful of this delicious cream sauce will instantly transport you to a candlelit fancy Italian restaurant.

Made in under a minute, with just four ingredients, it can easily hold its own against any jarred pasta sauce or traditional Alfredo.

And unlike many other cashew Alfredo recipes, this one requires no coconut milk and no heavy cream, tofu, cornstarch, avocado, or cauliflower.

For dessert, make Vegan Chocolate Chip Cookies

Ingredients for the cashew cream sauce

All you need are water, onion powder, salt, and raw cashews or macadamia nuts.

We recommend raw unsalted cashews for this pasta Alfredo recipe. If you can only find roasted and salted nuts at the grocery store, decrease the salt to taste.

To save money, look for raw cashews in the bulk bin of Whole Foods or some regular grocery stores. Trader Joe’s brand is also a good deal.

For a low carb and keto Alfredo sauce, swap out the cashew nuts for an equal amount of raw macadamia nuts.

The onion powder adds delicious cheesy flavor to the white sauce. You may substitute it with half a sautéed or roasted onion or one tablespoon of onion flakes.

Feel free to substitute the two thirds cup of water for a plant based milk of choice if you want to add more vitamins and protein.

The egg free and dairy free recipe can also be gluten free, paleo, Whole30, added sugar free, low in saturated fat, and cholesterol free.

Readers also love this Vegan Mac and Cheese

Variations and serving suggestions

The best part about this creamy cashew sauce is its versatility.

Once you get the base down, you can customize the sauce by adding a tablespoon or two of nutritional yeast or vegan Parmesan cheese, a pinch of nutmeg, or a teaspoon of minced garlic for a garlic Alfredo sauce.

The recipe is also lovely with a sprinkle of dried rosemary or thyme.

It makes enough to cover eight ounces of most pastas, including fettuccine linguine, spaghetti, bucatini, penne, or farfalle.

However, the Alfredo sauce is also wonderful over roasted spaghetti squash, keto friendly shirataki noodles or low calorie zucchini noodles, or steamed vegetables.

Try it on top of a baked sweet potato. Here’s How To Cook Sweet Potatoes.

Or turn it into a vegan cacio e pepe by topping your plated vegan pasta dish with cracked black pepper and grated vegan cheese.

Drizzle with olive oil or melted plant based butter and serve alongside a tossed salad or Sweet Potato Salad and toasted garlic bread.

Slice up your favorite vegetarian chicken alternative for a vegan version of the popular Olive Garden chicken Alfredo.

Or stir in roasted chickpeas, cooked lentils, crumbled Vegan Meatballs, or baked tofu for a balanced vegan dinner packed with fiber and protein.

Dairy free Alfredo recipe video

Above, watch the step-by-step cashew Alfredo sauce video

How to make cashew Alfredo pasta sauce

If time permits, start by soaking the cashews or macadamia nuts in a bowl of water for at least an hour. Drain and pat dry. This step is not required, but it increases the creamy texture of the finished sauce.

Combine all ingredients in a high speed blender until completely smooth.

Note: If you do not own a high speed blender like a Vitamix or Blendtec, swap out the cashews for half a cup of raw cashew butter and use any blender or food processor.

Taste, then add more salt or other seasonings if desired.

The cashew Alfredo should look a bit thin straight out of the blender. It will thicken considerably as it sits or when heated.

Serve the sauce with cooked noodles, rice, or roasted vegetables. Or make a DIY Alfredo pizza by spreading it over pizza dough or a Cauliflower Pizza Crust.

Stored in an airtight covered container, leftovers should keep for up to a week in the refrigerator. Heat in a pot on the stove top or in the microwave before serving.

While you can freeze this cashew Alfredo sauce for up to three months, the texture will not be quite as creamy after thawing and reheating.

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Cashew Alfredo Sauce

This creamy vegan cashew Alfredo sauce recipe is smooth, rich, delicious, and so easy to make!

Course Main Course

Cuisine Italian

Keyword alfredo, cashews, nutritional yeast, pasta

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 102kcal

Ingredients

• 3/4 cup raw cashews or macadamia nuts (unsalted)
• 2/3 cup water
• 1 tsp onion powder
• 3/4 tsp salt
• 8 oz pasta or vegetables of choice (optional)

Instructions

• If you have time, start by soaking the cashews in a bowl of water for at least an hour. Drain and pat fully dry. This step is not required but increases the creamy texture of the sauce. Blend all ingredients in a high speed blender until completely smooth. (If you do not have a high speed blender like a Vitamix, swap the cashews for half a cup of raw cashew butter and use any blender or food processor.) Taste, then add more salt or seasonings as desired. The cashew Alfredo sauce should look thin. It will thicken considerably in the fridge or when heated. Refrigerate leftovers in a covered container for up to a week.

  View Nutrition Facts

Video

Notes

For a nut free recipe, make Vegan Alfredo Sauce or Cauliflower Alfredo Sauce.

 

Nutrition

Calories: 102kcal

More Vegetarian Dinner Ideas

Avocado Salad

Vegan Ramen

Buffalo Cauliflower Wings

Mushroom Barley Soup

Coconut Curry

Cauliflower Fried Rice

Mushroom Gravy

Tofu Scramble

Pumpkin Mac and Cheese

Avocado Mayo

The post Cashew Alfredo Sauce appeared first on Chocolate Covered Katie.

The best cauliflower pizza crust

If you somehow still have not tried making your own cauliflower pizza, this super easy recipe is definitely one you should save.

Or better yet, add it to the menu for a healthy dinner tonight.

The best part is, unlike many low carb pizza crust recipes, this 5 ingredient cauliflower pizza crust can easily be picked up without falling apart!

The recipe includes options for low calorie, oil free, egg free, vegan, gluten free, sugar free, dairy free, flourless, paleo, Whole30, low carb, weight loss, and keto diets.

Here are over 25 healthy Cauliflower Recipes

Easy homemade cauliflower pizza

As someone who really loves carbs, I never thought that I would ever get on the cauliflower pizza crust bandwagon.

Taking my beloved doughy Italian pizza crust and replacing it with a vegetable?

No thank you. I wanted no part of this trend.

For months, I completely ignored the cauliflower-for-carbs idea sweeping the internet.

I tuned out whenever a friend would rave about making low carb Cauliflower Rice, cauliflower breadsticks, or Cauliflower Tacos and how they were life changing.

But as time went on and the cauliflower trend only seemed to grow stronger, curiosity finally got the better of me. I had to know what all the hype was about.

I gave in and tried my hand at a plant based, homemade cauliflower pizza.

And I fell in love.

Readers also love this Coconut Curry

Step by step healthy recipe video

Above, watch the vegan cauliflower pizza crust recipe video

Cauliflower pizza crust health benefits

Even before you add any toppings whatsoever, this tasty cauliflower crust is packed with vitamins and nutrition.

Each slice of pizza packs in three grams of fiber, two and a half grams of protein, and over fifty percent of the RDA for Vitamin C.

This is just for one slice. Who ever stops at just one slice of pizza?

The entire cauliflower pizza is under 300 calories. It makes a great personal pan pizza to enjoy with garlic bread or alongside a salad for a healthy dinner.

Low carb pizza crust ingredients

The recipe calls for just five ingredients, with no eggs and no cheese required.

You need raw cauliflower, baking powder or ground flax or chia, flour or almond meal, salt, garlic powder, water, and optional dried oregano.

Look for a head of either conventional or organic cauliflower that is mostly white, without many brown spots. Orange and purple cauliflower are fine choices as well.

It is fine to swap out the florets with raw riced cauliflower. If using cauliflower rice, measure out only three cups instead of four.

Frozen cauliflower will work as long as it is first defrosted and fully thawed. Squeeze out all excess water before proceeding with the recipe.

Flour varieties that perform well in the recipe include all purpose flour, whole grain spelt flour, oat flour, gluten free sorghum flour, or low carb almond flour.

Once you get the base recipe down, you may customize your crust by adding in different spices or seasonings, such as rosemary, thyme, turmeric, ground cinnamon, onion flakes, or dried basil.

Vegan or keto cauliflower pizza crust

The crust is already naturally vegan and added sugar free.

To turn it into a keto crust, use the almond option in the recipe. If you find yourself with leftover almond flour, make Keto Brownies or Almond Flour Banana Bread.

We have not tried substituting coconut flour but believe it should work. You will most likely need to use less, since coconut flour soaks up water like a sponge.

A few readers have reported success using coconut and other flour alternatives. Report back if you experiment.

How to make cauliflower pizza

Line a long baking sheet with parchment paper, then set this sheet pan aside.

If you are using flaxmeal or ground chia seeds instead of baking powder, whisk the ground flax or chia with the water, and refrigerate for at least half an hour or overnight.

Using a sharp knife, chop the cruciferous vegetable into small florets.

Steam the cauliflower florets either in the microwave or in boiling water on the stove top until they are completely soft.

Drain fully, then let the cauliflower cool while you prepare the dry ingredients.

Stir the flour, garlic powder, salt, optional oregano, and baking powder (if using) in a small dish.

Preheat the oven to 450 degrees Fahrenheit.

Once the steamed vegetables are no longer hot, place them in a dry, clean dish towel or cheesecloth over a sink or bowl. Squeeze out as much moisture as possible. At least two thirds cup of water should come out.

Place the dried florets into a large mixing bowl. Add the one fourth cup of water or the flax mixture to the bowl.

Mash and stir very well, then add the flour mixture and stir to evenly incorporate all of the ingredients.

Use your hands to form a large ball, and place the ball on the prepared baking sheet.

If you prefer, divide the dough into three or four balls to make mini cauliflower pizzas.

Pat into a circle shape. Add a second sheet of parchment paper over top of the unbaked crust. Spread the dough with your hands or a rolling pin until it is around a fourth of an inch thick.

Peel off and discard the second sheet of parchment.

On the center rack of the oven, bake the grain free vegetable crust for twenty five minutes or until lightly brown in color with crispy edges.

Add your pizza toppings of choice. A few tasty options are included below.

Bake for an additional eight minutes to heat the toppings. Remove from the oven, slice with a pizza cutter or knife, and enjoy.

Vegetable crust topping ideas

Feel free to choose your favorite traditional pizza toppings, such as tomato sauce, mushrooms, spinach, pepperoni, and Mozzarella cheese.

Or have fun creating new fancy flavors such as avocado, barbecue, jalapeño, mac and cheese, kale chickpea, white Alfredo, or caramelized onion pizza.

Add sliced pineapple and optional bacon bits for a cauliflower Hawaiian pizza.

Or top your cooked savory pie with sliced purple potato, broccoli, corn, orange bell peppers, and roasted red peppers to make a rainbow pizza.

Feeling adventurous? Try a dessert pizza by spreading on Homemade Nutella and mini chocolate chips or peanut butter and sliced bananas.

Where can I buy cauliflower pizza crust?

If you do not have time to make your own, premade frozen cauliflower pizza crust is readily available at grocery stores such as Target, Walmart, Aldi, Costco (Kirkland), Wegmans, H-E-B, and Whole Foods.

Brands include Cali’flour Foods, Caulipower, Green Giant, Simple Truth, and Trader Joes.

Store bought crusts are almost instant to prepare. Just remove the frozen crust from the box and microwave or bake in the oven according to the package directions.

Many restaurants also now offer a gluten free cauliflower crust swap for regular crust, including Pizza Hut, Domino’s, and California Pizza Kitchen.

For the pizza in the photos, I added tomato sauce and Melty Vegan Mozzarella Cheese recipe from my own Hello Breakfast Cookbook.

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Cauliflower Pizza Crust

This healthy cauliflower pizza crust recipe is so delicious and crispy!

Course Main Course

Cuisine Italian

Keyword cauliflower, flourless, keto, low carb, pizza

Prep Time 10 minutes minutes

Cook Time 33 minutes minutes

Total Time 43 minutes minutes

Servings 6 slices

Calories 34kcal

Ingredients

• 1/2 medium head cauliflower (4 cups small florets)
• 1 1/2 tsp baking powder or 2 1/2 tbsp ground flax or chia
• 1/4 cup water
• 1/3 cup flour (spelt, white, oat, or almond all work)
• 1/4 tsp garlic powder and optional 1 tsp dried oregano
• 1/2 tsp salt

Instructions

• To make cauliflower pizza crust, line a baking sheet with parchment paper. If using flax or chia, whisk with the water and refrigerate for at least a half hour. Steam cauliflower florets until fall-apart soft. Drain fully. Stir the flour with the oregano, garlic, salt, and baking powder (if using). Preheat the oven to 450 F. Once cauliflower cools, place it in a clean dish towel or cheesecloth over a sink or bowl. Squeeze out as much moisture as possible. At least 2/3 cup water should come out. You want it as dry as possible. Place the dry cauliflower into a bowl and add the 1/4 cup water or the flax mixture. Mash and stir well. Stir in the flour mixture. Form into a ball or mini balls. Place on the baking sheet. Pat into a circle, then use another sheet of parchment on top and use a rolling pin or can to spread the circle to about a fourth inch thick. Take off the top sheet of parchment. Bake 25 minutes, or until the cauliflower pizza crust is lightly browned with crispy edges. Add toppings of choice. Bake an additional eight minutes. Allow to cool five minutes. Slice and enjoy!

  View Nutrition Facts

Video

Notes

Leftover cauliflower? Use it up in these popular Buffalo Cauliflower Wings.

 

Nutrition

Serving: 1slice | Calories: 34kcal | Carbohydrates: 8g | Protein: 2.5g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 214mg | Potassium: 229mg | Fiber: 2.5g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

More Easy Cauliflower Recipes

Cauliflower Soup Recipe

Cauliflower Alfredo Sauce

Sticky Sesame Cauliflower

Or these BBQ Cauliflower Wings

Cauliflower Casserole

Cauliflower Fried Rice

More About The Cookbook

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Vegan quinoa with kale

The one bowl, plant based meal is such a perfect dinner for any cold winter night, and the vegan friendly recipe is super easy to customize.

Make it your own by using up the ingredients you have on hand.

Add your favorite veggies, or swap out the kale for spinach. Try rice or barley in place of the quinoa, or increase the protein in this powerhouse main or side dish with the addition of beans or another favorite protein source.

The vegan quinoa recipe comes with both gluten free and soy free options. And you can opt to eat it as a hot meal or as a cold quinoa salad.

Packed in a thermos, leftovers make a really great lunch on the go.

Readers also love this Sticky Sesame Cauliflower

Comfort food quinoa bowls

One of my goals for the year is to really make a conscious effort to slow down, especially when it comes to meals.

Food is such a huge part of my life (clearly – I run a food blog as my Full-Time Job!).

And I grew up in a family that believed in long, relaxing meals together at the table, even on weeknights. We would eat slowly, enjoying both the food and the time catching up with each other.

But working from home, it is often easy to fall into the habit of inhaling my meals much too quickly while focused on other projects, never actually sitting down.

I know I am not alone in this, and it isn’t only a problem for people who work from home. Many of my friends complain they find themselves doing the same thing, eating lunch at their desk in ten minutes flat so they can get back to work.

Meals like this comforting vegan quinoa bowl dinner ought to be savored slowly, letting your senses take in all of the flavors and textures.

Serve it with rustic bread or a side salad, and a glass of wine if you wish, for a healthy and filling meal that will leave you feeling nourished without weighing you down.

Still craving vegan comfort food? Try Vegan French Toast

Ingredients for the recipe

You will need water, quinoa, salt, garlic powder, onion powder, nutritional yeast or Parmesan cheese, milk of choice, optional vegan butter, and greens of choice.

Kale is my favorite green for the quinoa recipe. However, spinach, bok choy, collard greens, and Swiss chard also work.

Feel free to go with red, white, black, tri color, or yellow quinoa. As mentioned earlier, you may also substitute uncooked rice or barley for the quinoa.

I like almond milk or oat milk, or canned coconut milk for a richer quinoa dish. If you prefer, unsweetened creamer can be used instead.

For a protein packed vegan meal in a bowl, add a half cup of black beans, pinto beans, chickpeas, or firm tofu when you add the spices.

Or serve the quinoa with Vegan Meatballs

Cheesy vegan quinoa recipe video

Above – watch the step by step recipe video

How to make cheesy kale quinoa

Add the uncooked quinoa, water, salt, nutritional yeast or cheese, optional butter, and garlic and onion powders to a medium saucepan.

Bring to a boil over medium heat.

Once it starts to boil, lower the heat to a simmer and cover the pot. Simmer for twenty minutes or until the water is absorbed and quinoa is fluffy.

Now stir in the milk of choice or creamer and kale. Return the mixture to a boil over medium heat, stirring frequently until the greens wilt and the quinoa or grains reach your desired texture and thickness.

If you choose to add a source of protein, you can either add it along with the spices or cook it separately and then stir it in near the end.

Portion the quinoa recipe into bowls, and serve hot.

Or let the saucepan cool, then divide its contents into meal prep containers to refrigerate and enjoy leftovers cold or hot throughout the week.

Readers have written in to say that you can also make the recipe in an instant pot.

Add the quinoa, water, salt, spices, nutritional yeast, and optional butter to your machine, and cook on the Rice setting (twelve minutes at low pressure). Quick release the pressure, and stir in the remaining ingredients.

Be sure to try all of these Cauliflower Recipes

Measuring the meal prep quinoa recipe in grams

Prefer to measure with a food scale instead of cups and tablespoons?

Here are the amounts to use: 300 grams of water, 90 grams of uncooked quinoa, 18 grams of nutritional yeast, 120 grams milk of choice, 25 to 30 grams of raw kale or spinach, and 3 grams of salt.

Do not forget to add in the onion and garlic powders as well.

Leftover quinoa? Make Breakfast Quinoa

Print

Creamy Cheesy Quinoa Bowls

This creamy, cheesy kale quinoa recipe is a simple and healthy one bowl vegan dinner recipe that the whole family can enjoy.

Course Main Course

Cuisine American

Keyword kale, nutritional yeast, quinoa

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 – 4 servings

Calories 133kcal

Ingredients

• 1 1/4 cup water
• 1/2 cup raw quinoa
• 3 tbsp nutritional yeast or Parmesan
• 1/2 tsp salt
• 1/4 tsp each garlic and onion powders
• 1 cup kale or spinach, chopped
• 1/2 cup milk of choice or unsweetened creamer
• optional 2 tsp butter or vegan butter for added richness
• optional protein of choice

Instructions

• Bring the first 5 ingredients and optional butter to a boil. Once boiling, turn to a simmer and cover 20 minutes or until fluffy. Stir in the kale and milk or cream, and return to a boil over medium heat, stirring frequently until kale wilts and quinoa reaches your desired texture and thickness. If adding a protein, such as tofu or beans, you can cook the protein first or stir it in with the quinoa, depending on what type of protein you’re using and if it needs to be cooked longer.

  Although I haven't tried it, a few readers say you can make this in the Instant Pot. One reader, Rebecca, did it this way: "I combined the first five ingredients and cooked on the “RICE” setting (12 minutes low pressure). I quick-released the pressure and added the remaining ingredients. It turned out perfectly!"

  View Nutrition Facts

Video

Notes

For a keto alternative, try this Cheesy Cauliflower Rice!

 

Nutrition

Calories: 133kcal

More healthy comfort food ideas

Avocado Salad

Cauliflower Soup Recipe

Coconut Curry

Vegan Alfredo

Tofu Scramble

Vegan Mac And Cheese

Or this Healthy Mac and Cheese

Sweet Potato Salad

The post Creamy Cheesy Quinoa Bowls appeared first on Chocolate Covered Katie.