March 2025

Enjoy this perfect healthy weeknight meal. The gluten-free, high-fiber and low-carb recipe is great for meal prep, weight loss, and plant-based diets. Serve it over fluffy jasmine rice, quinoa, or cauliflower rice for a restaurant-quality stir-fry that’s better than takeout! Whether you’re looking for a vegan high-protein meal or a quick 30-minute dinner, this flavor-packed, protein-rich stir-fry is a must-try!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon soy sauce
• 1/2 cup vegetable broth
• 2 cups seitan or other vegetarian steak alternative, sliced

Instructions:

First, heat the oil in a large skillet over medium heat.

Next, add the onion and bell peppers, season with salt and pepper, and cook for about 5 minutes, or until the vegetables are soft.

Then, stir in the garlic, paprika, thyme, rosemary, and soy sauce, mixing well to evenly coat the vegetables.

After that, pour in the vegetable broth and bring the mixture to a gentle boil.

Once boiling, add the sliced seitan or other steak alternative and stir until fully coated in the sauce.

Meanwhile, reduce the heat to low and let the mixture simmer for about 10 minutes, or until the sauce thickens.

Finally, serve the vegan pepper steak over rice or with crusty bread, if desired.

Benefits :

First, this vegan pepper steak recipe is completely plant-based, making it a healthier alternative to traditional pepper steak without sacrificing flavor.

Additionally, it is rich in vegetables like bell peppers and onions, which provide essential vitamins, antioxidants, and fiber.

Moreover, using seitan or a plant-based steak alternative adds a good source of protein, helping you feel full and satisfied.

Furthermore, this recipe is quick and easy to prepare, making it ideal for busy weeknights or last-minute meals.

In addition, it is budget-friendly, as it uses simple, affordable ingredients that are easy to find.

Finally, this vegan pepper steak is versatile and can be served with rice, noodles, or crusty bread, allowing you to enjoy it in different ways.

Vegan Peanut Butter Cookies are purely made without any eggs, dairy and are packed with rich peanut butter flavor. These are simple to make and naturally sweetened making it the ultimate wholesome snack. Enjoy a bite of these gluten-free, allergy-friendly and ideal for vegan diets.

Ingredients

1 cup peanut butter

1/2 cup sugar

1/2 cup oat flour

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the peanut butter, sugar, and oat flour. Stir until the mixture forms a dough. If you’re using maple syrup, you may need to adjust the flour slightly to get the right consistency.

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten each dough ball with a fork, creating a criss-cross pattern on top of each cookie.

Bake for 8-10 minutes, or until the cookies are lightly golden brown around the edges. Keep an eye on them, as they can burn quickly due to the sugar content.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Vegan Orange Cake is a dairy-free cake which is packed with the natural sweetness of oranges. If you are looing for a gluten-free vegan cakes, this cake is ideal for any all the occasion. With a delicate orange glaze this vegan orange cake recipe will be a hit at your next gathering.

Ingredients

2 cups self-raising flour⁣

1/2 cup almond meal ⁣

2 Oranges (1 1/2 cups orange juice + zest) ⁣

1 cup sugar⁣

1/2 cup olive oil ⁣

⁣Whipped Coconut Frosting (optional):⁣

1 x 400g tin coconut cream

1 tablespoon maple syrup ⁣

1 teaspoon vanilla extract ⁣

Method

The night before, place the coconut cream in the fridge.⁣

Preheat the oven to 175 degrees C/ 350 degrees F. Line a 20cm cake tin with non-stick paper.⁣

In a large bowl, mix together the flour, almond meal, sugar and zest of one orange.⁣

Peel the oranges and blend them in a blender until it becomes juice. Aim for 1 1/2 cups of juice.⁣

Pour the orange juice and olive oil into the flour mix. Gently fold to combine until no lumps of flour remain⁣

Transfer the batter to the prepared cake tin. Bake for 30-35 minutes until a knife inserted comes out clean⁣

Remove from the oven and allow the cake to fully cool before frosting ⁣

Make the frosting: open the coconut cream and scoop out the thick “cream” portion. Discard the coconut water part. Use an electric beater to whip the coconut cream, maple syrup & vanilla for 2 minutes until thick & fluffy. Be careful not to overwhip as this can cause the coconut cream to split. ⁣

Spread the frosting over the top of the cake. *Optional decorate with toppings of choice!

Vegan Lemon Curd is dairy-free alternative to the classic lemon curd making it a perfect for vegan desserts and plant-based baking. Our Vegan Lemon Curd is made with fresh lemons, If you are looking for a healthy vegan spread or zesty vegan fillings for cakes and pastries. This gives you a pure gluten-free lemon curd or a refined sugar-free lemon curd.

Ingredients

Unsweetened Almond Milk, Cocnut Milk,Hemp or Soy Milk , 1 cup

Fresh lemon juice, 1/2 cup

Lemon Zest 1tsp

Granulated sugar, 1cup

Cornstarch 2tbsps

Vegan Butter 2tbsps

Food Color 1/4tsp

Instructions

Take a small nonstick pot. Add all ingredients, such as fresh lemon juice, granulated sugar, cornstarch, vegan butter, unsweetened almond milk, and food coloring, to this pot.

Turn on the burner. Place this pot on the burner.

Mix well ingredients with the help of a cooking spatula.

Simmer it over medium-low heat for 5-10 minutes, or until a silky, creamy texture forms.

After that, turn off the burner. Set aside the pot.

Pour this mixture into a serving dish.

You can serve it with biscuits pancakes, or waffles.

Vegan Lemon Cake is dairy-free cake which bursts with natural lemon flavor. It is a perfect option for anyone searching for healthy vegan cakes as this plant-based lemon cake is delicious and easy to make.  Perfect for vegans, gluten-free diets, or anyone seeking a healthier dessert, this cake is ideal for celebrations, tea time, or a sweet treat any day.

Ingredients

For the lemon cake:

1 cup of unsweetened almond milk

1 teaspoons apple cider vinegar

1/2 cup aquafaba liquid from a can of chickpeas

7 tablespoons (1/2 cup) vegan butter, softened to room temperature

1/2 cup neutral flavored oil, such as vegetable or grapeseed

1 cup granulated sugar

1 tablespoon freshly grated lemon zest

1/2 tablespoon pure lemon extract

1 teaspoons pure vanilla extract

3 cups cake flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon yellow food coloring, optional

For the frosting:

1/2 cup vegan butter, softened to room temperature

3 cups powdered sugar

1 tablespoons fresh squeezed lemon juice

1 tablespoons non-dairy milk

1/2 tablespoon freshly grated lemon zest

1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Grease two 6 inch cake pans and line the bottoms with parchment rounds (I cut them out myself to fit the bottom of the pans to prevent sticking.)

Vegan buttermilk: In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles.

Aquafaba: In a medium sized bowl, drain the chickpeas to collect the liquid from the can. (Rinse the chickpeas and refrigerate for another use.) Measure 1/2 cup of aquafaba. With a hand mixer, mix on medium-high speed for 1 minute, until light and foamy. Set aside.

In a large bowl, add the softened butter, oil, sugar and lemon zest. Beat on medium speed with the handheld mixer until light and fluffy, about 2 minutes. Now add in the lemon and vanilla extracts and beat to combine. If using the yellow food coloring, add it in now as well.

On low speed, add in the vegan buttermilk and aquafaba and mix. Now add the flour, sprinkle the baking powder and salt on top of the flour and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula. Do not over mix.

Divide the batter equally in the prepared pans. Bake for 30 minutes, until a toothpick inserted comes out clean. Let cool on wire racks for 10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.

Make the frosting: Using a stand mixer or hand mixer, beat the vegan butter until light and fluffy, about 1 minute. Reduce the speed, add in the 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes. Now add in the remaining 2 cups powdered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of non-dairy milk. If the frosting seems too thin, add more powdered sugar until a desirable consistency is reached.

Frost the cake: Place one of the cake layers on your cake stand or plate. Frost the top evenly. Place the second cake layer on top. Top the second layer with more frosting, and frost the sides as well. Decorate as desired and serve!

Notes:

Aquafaba is the liquid in a can of chickpeas. Simply drain the chickpeas over a bowl and collect the liquid.

Cake flour is wonderful here if you can find it. The cake will come out fluffier with a fine crumb, but all purpose works if you don’t have access to cake flour. Gluten free all purpose flour works quite well, too.

Store leftover cake at room temperature for 3-4 days and make sure to cover any cut parts. Or keep it in the refrigerator for 1 week. It freezes perfectly as well.

Cupcakes – Divide into liners and bake for 20-24 minutes.

Consider adding a layer of vegan lemon curd to the middle, if desired.

Delicious plant-based twist on the classic Chinese egg rolls. Wrapped in a crunchy vegan spring roll wrapper making these rolls perfect for a healthy vegan appetizers or vegan Asian recipes. These easy vegan egg rolls are a crowd-pleaser. You can serve with a tangy vegan dipping sauce for the perfect combination of crispy and savory. It is the best option for a gluten-free making these vegan egg rolls a must-try!

Ingredients:

Vegan egg roll wraps (from whole foods)

1 tsp sesame oil

1 cup of chopped scallions

1 cup of chopped purple onions

1 tbsp minced garlic

liquid aminos (soy sauce alternative)

2 1/2 cups of shredded cabbage

2 1/2 cups of carrots

Method

Heat some sesame oil in a large skillet and add minced ginger, scallion, purple onions, and minced garlic. cook on high heat for 2-3 minutes while stirring often.

Add the cabbage, carrot and liquid aminos. Cook it down for 4-6 minutes or until the veggies are tender!

You can either bake it, fry it, or put it in the air fryer! I decided to fry it to save some time.

In the large skillet, heat the oil and place the rolls FLAP down (this is important because the roll can unravel in the pot and you’ll have a mess!) only a few rolls at a time, turn them occasionally until 2-3 minutes. when golden, place on paper towels to drain the remaining oil!

If you are looking for a healthy vegan dinner ideas or a protein-packed plant-based meal, this recipe is ideal for those craving a low-carb vegan recipe or mushroom-based dishes. Vegan Lion Mane Mushroom Steaks Recipe is a a mouth-watering meat alternative that can impress any guest on all the occasions.

Ingredients:

• 1/2 large Lion’s Mane mushrooms
• 1/2 tbsp olive oil
• 1/2 tbsp balsamic vinegar
• 1 tsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).

Clean the Lion’s Mane mushrooms by gently wiping them with a damp paper towel. Do not rinse them as they will absorb water and become soggy.

Using a sharp knife, carefully slice the mushroom into 1/2 inch thick steaks.

In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, smoked paprika, garlic powder, salt, and pepper.

Place the mushroom steaks in a baking dish and brush them generously with the marinade.

Bake the mushroom steaks for 20-25 minutes or until they are tender and golden brown.

Remove from the oven and serve hot.

These vegan Lion’s Mane mushroom steaks are a delicious and healthy alternative to traditional meat steaks. They are packed with flavor and are perfect for anyone following a vegan or vegetarian diet. Enjoy!

Looking for a healthy, delicious plant-based dish? You must try these Vegan Baked Cabbage Steaks! Whether served as a main dish, side, or appetizer, this simple yet flavorful recipe features thick cabbage slices, perfectly seasoned and baked to golden perfection. Fully packed with nutrients and naturally low calories makes these cabbage steaks a unique gluten-free and low-carb diets.

Ingredients:

• 1 large head of cabbage
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: chopped parsley, lemon juice, balsamic glaze

Instructions:

Preheat the oven to 400°F (200°C).

Cut the cabbage into 1-inch thick slices, discarding the tough outer leaves.

In a small bowl, mix together the olive oil, garlic powder, paprika, oregano, salt, and black pepper.

Brush the mixture onto both sides of each cabbage slice.

Place the cabbage slices on a baking sheet lined with parchment paper, making sure they don’t overlap.

Bake for 25-30 minutes, flipping the slices halfway through, until they are tender and lightly browned.

Remove from the oven and serve with your desired toppings, such as chopped parsley, lemon juice, or balsamic glaze.

Vegan Cabbage and Chickpea Pie is a comforting plant-based pie which is made with nutritious chickpeas and tender cabbage. Our vegan savory pie is perfect choice for healthy vegan dinner recipes or a meatless pie. Fully packed with plant-based protein and fiber makes this cabbage pie a great option gluten-free vegan diet followers.

Servings, 3.

Ingredients:

For the Filling:

• 1/2 small green finely shredded cabbage
• 1/2 can drained and rinsed chickpeas,
• 1/2 large onion, finely chopped
• 1/2 cloves garlic, minced
• 1/2 carrot, grated
• 1/2 celery stalk, finely chopped
• 1/2 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup vegetable broth

For the Pie Crust:

• 1/2 cup vegan margarine or coconut oil, cold and cubed
• A pinch of salt
• 3 tablespoons ice-cold water

Instructions:

In a large mixing bowl, combine the flour and a pinch of salt.

Add the cold, cubed vegan margarine or coconut oil to the flour. Use a pastry cutter or your hands to combine the fat and flour until it resembles coarse crumbs.

Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent.

Add the grated carrot and chopped celery, and cook for another 3-4 minutes.

Stir in the shredded cabbage and cook until it wilts down, approximately 10 minutes.

Add the chickpeas and spices (cumin, coriander, smoked paprika), and season with salt and pepper. Cook for an additional 5 minutes.

Pour in the vegetable broth and allow the mixture to simmer for 10-15 minutes, or until the cabbage is tender.

Preheat your oven to 375°F (190°C).

Divide the pie crust dough in half. Roll out one half on a floured surface to fit the bottom of a pie dish.

Transfer the cabbage and chickpea filling into the pie crust.

Roll out the remaining dough to create the pie’s top crust. Place it over the filling and crimp the edges to seal the pie.

Cut a few slits in the top crust to allow steam to escape during baking.

Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.

Allow the Vegan Cabbage and Chickpea Pie to cool slightly before serving. Slice and enjoy!

Our Vegan Broccoli and Quinoa Cake is a perfect and delicious healthy vegan recipe that’s perfect for a quick lunch or dinner. We prepared with nutrient-rich quinoa and fresh broccoli, giving it a source of plant-based protein and fiber. It is perfect for anyone following a gluten-free vegan diet or looking to boost their plant-based protein intake, these cakes are not only tasty but also incredibly versatile. If you are looking for healthy vegan snack, or preparing a satisfying vegan dinner, these broccoli quinoa cakes will be a hit with everyone.

Ingredients:

• 1 Scallion
• 1/4 cup almond flour
• 1 Garlic cloves
• Salt
• 5 cups broccoli florets
• 1/2 cup Quinoa
• 1/2 tsp granulated garlic
• 2 tbsp Oil

Instructions;

1. Use a fine-mesh strainer to drain the grain with water. Empty. In a small saucepan, bring a single cup of water and millet to a boil, cover, reduce heat to low, and allow to simmer for ten to twelve minutes till the quinoa is firm, and its water is completely absorbing.
2. Switch off the heater and cover it for a few minutes at most.
3. Steam asparagus: Don’t overcook rice broccoli; instead, steam it till it’s soft while the rice or quinoa is baking. Thoroughly drain, allow to cool, and then towel thoroughly.
   In the bowl of a food processor, mix broccoli, a few herbs, cooked quinoa, the yolk, salt, cloves, and mozzarella; process before mending. Add the ground almonds and pulse to fully incorporate.
4. The mix should form a mound on a spoon and be just enough tacky to form patties with ease. Add a tablespoon of almond extract at a time to the mixture if it appears too wet before it is controllable. Using wet hands, press four large hamburgers into one another.
5. Although it shouldn’t be necessary, feel free to dust those with wheat or breadcrumbs, especially if they seem extremely moist.
6. Fire the oil in a pot on a normal heat. Arrange the hamburgers on the skillet around them, then decrease the fire to normal. Try not to move or tinker with them.
7. Flipping has become much simpler, as they will automatically remove their bodies from the pan when they develop a rich gold crust without a stick. Here, use a thin metal spatula. Rubber knives are more difficult to reach beneath delicate objects because of their larger edges.
8. After a minute or so, flip when golden and release.  Reduce the temperature further if necessary, and pan-sear on the other half while the egg has heated through and is slightly puff in the center.
9. If those are becoming too brown as they cook using the burner, you can also bake them for the remaining time at a temperature of 350 degrees Fahrenheit.