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vegan recipes

Appetizer/ Healthy Recipes

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!

Maple Sriracha Roasted Cauliflower

This Maple Sriracha Roasted Cauliflower is super-duper easy to make. Just toss bite-sized cauli florets in a mix of olive oil, maple syrup, Sriracha, salt, and pepper. Spread on a cookie sheet and bake for about 25 minutes, and sweet/spicy nirvana awaits.

This side dish is as easy as cutting a head of cauliflower into bite sized florets, tossing in the maple-sriracha sauce and roasting before tossing it with the remaining sauce just before serving. As the cauliflower roasts the sauce caramelizes on the edges of the cauliflower magically transforming and infusing the flavour into the cauliflower!

Maple Sriracha Roasted Cauliflower

You could also present it wing-style with a cooling dip like blue cheese or ranch, and maybe a few celery sticks, even.

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Side Dish
Servings 4
Calories 93 kcal

Ingredients
  

  • 1 head cauliflower cut into florets (about 6 cups)
  • 2 tablespoons maple syrup
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 2 tablespoons sriracha or other chili sauce

Instructions
 

  • Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
  • Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!
Dinner Recipes/ Healthy Recipes/ Vegan Recipes

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.

15 Minutes Sticky Sesame Chickpea

These chickpeas is perfect if you served it with instant pot rice, steamed broccoli, and scallions or chives to top it all off! It’s also perfect to combined with quinoa, bok choy, sautéed spinach and a sprinkle of sesame seeds on top. You really can’t go wrong. This sesame sauce can also be reused for chicken, salmon, tofu, cauliflower, or any other protein.

You can even add it to my peanut noodles, or sesame noodles with extra veggies of choice. Make it into a stir fry with tons of veggies, rice, quinoa, cauliflower rice, or anything you have on hand.

Chickpeas, also known as garbanzo beans, are naturally gluten free, and so is this whole recipe! Be sure to use tamari (gluten free soy sauce) if you have a gluten intolerance or allergy.

15 Minutes Sticky Sesame Chickpea
How To Make Sesame Chickpeas

Drain and rinse the chickpeas until no bubbles remain. Set them aside as you prepare the rest of the ingredients.

Mince the garlic and add to a saute pan with avocado oil. Saute until the garlic is slightly golden brown and very fragrant.

Whisk together the arrowroot powder and vegetable broth in a bowl and set aside. We’ll be using this in a minute to help thicken the sesame sauce. You can also use chicken stock or water instead.

To the pan with the garlic, add the sesame oil tamari (or soy sauce if not GF), maple syrup, ginger, rice vinegar, and the remaining vegetable broth. Whisk together. Be sure to use a high quality toasted sesame oil. Not all sesame oils are created equal and you want to make sure you have one that is very flavorful!

Re-whisk the arrowroot mixture to make sure no clumps formed at the bottom and add to the saute pan with the rest of the sauce. Whisk together.

Cook over medium/low heat until the mixture starts to bubble.

Once it is bubbling around the edges, give it a quick stir and add in the chickpeas and carefully fold the sauce over the chickpeas until they are well coated.

The sauce will start to thicken, keep stirring so the sauce covers the chickpeas. Let the chickpeas cook until the sauce is nice and thick. The chickpeas will also darken as they absorb the sauce, this is good since it yields major flavor!

After 5 or so minutes or once the sauce is thick, turn off the heat and allow all of the flavors to blend together for an additional 5 minutes.

15 Minutes Sticky Sesame Chickpea

Tips :

  • Once prepared, this vegan chickpea recipe will keep in the fridge for about 5 days. You’ll know it’s gone back when it starts to smell! Beans give off a pretty bad stench in the fridge, so you’ll want to throw them out if they get to this point!
  • To reheat this recipe, add it to a pan with a splash of veggie broth or oil so it gets nice and saucy.

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 2 cans chickpeas
  • 1 tbsp avocado oil or olive oil
  • 3-4 large cloves garlic
  • cup tamari or soy sauce
  • tbsp toasted sesame oil
  • 2 tsp rice vinegar
  • 3 tbsp maple syrup
  • 1 tbsp arrowroot powder
  • ½ tsp ground ginger or 2 tsp fresh grated ginger
  • 4 tbsp vegetable broth or water divided

Instructions
 

  • Drain and rinse the chickpeas and set aside.
  • Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it’s very finely minced and you don’t end up with any large pieces in the sauce.
  • Sauté for a few minutes or until the garlic is very fragrant.
  • In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
  • To the sauté pan with the garlic, add in the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
  • Add in the arrowroot mixture and stir.
  • When bubbles start to form, add in the chickpeas and stir until they are well coated.
  • Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
  • Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
  • Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!
Dinner Recipes/ Healthy Recipes

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are totally healthy, vegan, budget friendly, yet incredibly delicious. Only takes 40 minutes to make, easy vegetarian tacos with 3 layers of major flavor.

How to Make Roasted Cauliflower Sweet Potato Tacos

So first, the veggies. These tacos are filled with roasted sweet potatoes, roasted cauliflower & black beans. The prep simply involves chopping up the cauliflower and sweet potato into bite-sized pieces. If you want to make this step even easier – get the pre-chopped veggies. To make the filling, you simply toss some cauliflower & sweet potatoes in taco spices with some olive oil & lime juice, then spread them on a pan & let them roast. Just before they’re done roasting, add some drained black beans to the pan, & pop it back into the oven for a few minutes to warm up.

The sweet potato & cauliflower filling has such deep flavors from roasting away in taco spices, just piling them on top of a thick layer of smashed avocado (avocado mashed with lemon juice & salt), it couldn’t be easier to throw together, & the creaminess & brightness of avocado balances out the rich, spicy notes from the veggies perfectly.

Next is the easy vegan chipotle lime cashew crema. This crema is so creamy, so smoky & flavorful, & so vegan since it’s made with cashews instead of any dairy! It’s so easy to make since all you have to do is pop the ingredients in a blender & let it whirl, it keeps forever in the fridge so you can use it to top tacos, burrito bowls, as a creamy hot sauce on any dish, or even as a dip for chips.

Once that step is done, you simply put the baking sheets in the oven for the veggies to roast for 40-45 minutes.

Easy Roasted Veggie Tacos

And that’s it! Once the veggies are roasted, you just assemble! We stuffed ours into warm flour tortillas. These Roasted Cauliflower Sweet Potato Tacos are so tasty and will definitely be our go-to vegetarian Taco Tuesday from now on!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 large sweet potato diced into ½-inch cubes
  • 1 small head cauliflower cut into bite-sized florets
  • 1 14- ounce can black beans drained & rinsed
  • 1 teaspoons chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 lime juiced
  • ½ teaspoon Kosher salt

Chipotle Lime Cashew Crema:

  • 1 chipotle pepper from a can, in adobo sauce OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • ¼ cup roasted unsalted cashews
  • ½ teaspoon chili powder
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon Kosher salt
  • 1 lime juiced
  • ½ cup water

Mashed Avocado:

  • 1 lime juiced
  • 1 medium avocado
  • ½ teaspoon Kosher salt

For Taco Assembly:

  • chopped cilantro
  • charred corn tortillas
  • lime wedges

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  • Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  • Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  • Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
  • Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
  • Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
  • Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  • Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro.
Appetizer/ Healthy Recipes

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

With an amazing flavor and texture, these incredible roasted cabbage wedges are so easy and quick to make. Combined with a delicious onion-dijon sauce, it’s perfect!! You won’t believe how good cabbage can be!

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

Have you ever taste a roasted vegetables? Every vegetable tastes amazing roasted – including cabbage! And believe me, if you haven’t tried roasting cabbage you are not going to believe what it does to this (formerly) lowly vegetable. Slightly crispy edges and melting centers with a slightly sweet flavor. Everyone will love it.

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

Roasting cabbage wedges is incredibly easy. It’s easiest to deal with them if you leave the core intact on the wedges and let people cut it out when they’re eating it. Most other recipes will tell you to core them – don’t do it! The leaves stay together much better with the core, making it a breeze to turn when roasting.

Don’t try to make the wedges too small. Cut a medium head in half and then cut each half into quarters (or use just one half, depending on how many you’re serving). It’s easy to cut the cooked wedges in half at the table if needed, but the bigger wedges hold together better and cook more evenly.

They are amazing with regular olive oil, salt and pepper, but if you have a bottle of garlic-infused olive oil, it will takes it to a whole other, wonderful level.

The roasting usually takes for about 20 minutes. Spend another couple minutes while they’re roasting making the onion-dijon sauce and you’ve just upped the flavor factor and it looks good for the presentation too.

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

With an amazing flavor and texture, these incredible roasted cabbage wedges are so easy and quick to make. Combined with a delicious onion-dijon sauce, it's perfect!! You won’t believe how good cabbage can be!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • ½ (1,5 lbs.) medium green cabbage
  • 1 tablespoon garlic-infused olive oil or regular olive oil
  • pepper
  • salt

Sauce :

  • 2 tablespoons minced fresh onion
  • 3 tablespoons butter
  • ½ teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • teaspoon each salt and pepper
  • chopped chives or parsley for serving

Instructions
 

  • Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
  • Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
  • Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
  • Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using).
  • To serve, place the wedges on a plate, whisk sauce again* and drizzle over wedges. Sprinkle with chives or parsley, if desired.