#plantbasedyum

Enjoy the rich and creamy Nutella Latte Smoothie with a vegan twist. It's a delicious treat for all!

Ingredients: 2 tbsp Nutella vegan. 1 cup brewed coffee, cooled. 1/2 cup almond milk or any plant-based milk. 1 ripe banana. 1/2 cup ice cubes. 1 tsp vanilla extract. 2 tbsp maple syrup or agave nectar optional. Vegan whipped cream and cocoa powder for garnish.

Instructions: Put ice cubes, brewed coffee, vegan Nutella, a banana that is almost ripe, and vanilla extract in a blender. Mix until it's creamy and smooth. If you want to make it sweeter, you can add maple syrup or agave nectar. Put it in a glass, and then add vegan whipped cream and cocoa powder on top. Enjoy the Nutella Latte Smoothie without feeling bad!

Prep Time: 5 minutes

Cook Time: 0 minutes

This vegan spin on the classic spinach artichoke grilled cheese is a melty, gooey delight packed with savory flavors. Perfect for a quick and comforting meal!

Ingredients: 2 slices of vegan bread. 1/2 cup of spinach, chopped. 1/4 cup of artichoke hearts, chopped. 1/4 cup of vegan mozzarella cheese, shredded. 1 tablespoon of vegan mayonnaise. 1 tablespoon of nutritional yeast. 1 tablespoon of olive oil.

Instructions: In a bowl, mix chopped spinach, chopped artichoke hearts, shredded vegan mozzarella cheese, and nutritional yeast. Spread vegan mayonnaise on one side of each slice of bread. Divide the spinach-artichoke mixture evenly and spread it on the non-mayo side of one slice of bread. Top with the other slice of bread, mayo side facing out. Heat olive oil in a skillet over medium heat. Place the sandwich in the skillet and cook until golden brown on both sides and the cheese is melted, about 3-4 minutes per side. Remove from the skillet, slice, and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes