#veganeats

This creamy vegan curry potato soup is flavorful, filling, gluten-free, and perfect for cold days.

These Vegan Homemade Chocolate Teddy Grahams are a delightful treat for both kids and adults. They are crunchy, chocolatey, and completely plant-based, making them perfect for anyone following a vegan lifestyle.

Ingredients: 1 cup whole wheat flour. 1/4 cup cocoa powder. 1/4 cup coconut sugar. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 2-3 tbsp almond milk.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put cocoa powder, baking powder, salt, and coconut sugar in a bowl and mix them together. Melt the coconut oil and mix it with the maple syrup, vanilla extract, and almond milk. Mix until you get a dough. Between two pieces of parchment paper, roll out the dough until it's about 1/8 inch thick. Cut out teddy bear shapes from the dough with a small cookie cutter that looks like a bear. Put them on the baking sheet that has been prepared. Put it in the oven for 10 to 12 minutes, or until the edges are set. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then move it to a wire rack to finish cooling. Once cooled, put it in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 10-12

This simple vegan recipe combines chickpeas, red peppers, and spices for a flavorful plant-based protein dish.

This hearty vegan bean pasta soup is perfect for cold days, offering protein from beans and pasta with delicious Italian herbs; easily customizable.

This vegan salad is bright and fresh, with flavors from the Mediterranean. It has crunchy cucumbers, juicy tomatoes, tangy Kalamata olives, and a zesty lemon garlic dressing.

Ingredients: 2 large cucumbers, diced. 4 medium tomatoes, diced. 1/2 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and halved. 2 tablespoons extra virgin olive oil. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Dice the tomatoes, red onion, cucumbers, and Kalamata olives and put them in a large bowl. Lemon juice, minced garlic, chopped parsley, salt, and pepper should all be mixed together in a small bowl with a whisk. Add the dressing to the cucumber and tomato mix and toss it around so that everything is covered. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Jamaican jerk veggie burgers are packed with flavor and plant-based goodness. They're perfect for a quick and satisfying meal, whether you're vegan or simply looking to incorporate more plant-based options into your diet.

Ingredients: 1 can black beans, drained and rinsed. 1 cup cooked quinoa. 1 cup grated carrots. 1/2 cup finely chopped red onion. 2 cloves garlic, minced. 1 tablespoon Jamaican jerk seasoning. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 2 tablespoons breadcrumbs. Salt and pepper to taste. Burger buns, lettuce, tomato, and avocado for serving.

Instructions: In a large mixing bowl, mash the black beans with a fork or potato masher. Add cooked quinoa, grated carrots, red onion, minced garlic, Jamaican jerk seasoning, soy sauce, maple syrup, breadcrumbs, salt, and pepper. Mix well until everything is combined. Form the mixture into burger patties of desired size. Heat a non-stick skillet over medium heat and lightly oil it. Cook the patties for 4-5 minutes on each side, or until golden brown and heated through. Serve the Jamaican jerk veggie burgers on burger buns with lettuce, tomato, and avocado slices. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A flavorful tomato sauce complements perfectly with vegan pasta noodles for an easy weeknight dinner.