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Here is the secret recipe for our Vegan Spicy Thai Peanut Ramen is a flavorful and satisfying dish that combines creamy peanut butter with the perfect blend of spices for a rich, savory broth. With vegan protein from tofu or tempeh, rice noodles, and a spicy peanut sauce, this Thai-inspired ramen is perfect for vegan comfort food lovers looking for an easy, quick dinner. Whether you’re preparing it for a weeknight meal or a cozy dinner, this easy vegan ramen recipe will transport your taste buds to Thailand.  Enjoy the goodness of a rich vegan broth packed with flavors, topped with fresh veggies, and a squeeze of lime to elevate the taste.

Ingredients:

1 Teaspoons Olive oil

2 Cloves Garlic, chopped

1/2 Teaspoon Ginger, grated

1/2 Teaspoon Green curry paste

3 Cups Vegetable broth, divided

1/2 Can (13oz.-14oz.) Coconut milk, full fat

1/2 Cup Peanut butter, natural or organic

1 Tablespoons Soy sauce

1 Tablespoons Agave syrup

Juice of 2 Limes

2 Ounces Ramen noodles

Method:

In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic. Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute.

Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter.

Now, add the peanut butter and broth to the pot and whisk to combine. Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed.

Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions. They usually only take a minute or two.

Serve immediately as is, or add veggies or tofu or whatever you want. I like to top with cilantro and chopped peanuts.

 Our Vegan Pad Thai with Peanut Sauce is the perfect plant-based Pad Thai recipe! Our secret dish is flavorful dish combines Thai noodles, fresh vegetables, and a rich, creamy peanut sauce for an irresistible taste. Ideal for anyone seeking a healthy, vegan Thai recipe. If you are fan of  Pad Thai with peanut sauce or looking for an easy vegan dinner, this recipe has it all.  Share and enjoy this healthy vegan Pad Thai for a satisfying meal that’s both flavorful and nutritious!

Ingredients:

For the Pad thai:

About 150gr of rice noodles

2 tbsp of toasted sesame seeds oil

2 garlic cloves, minced

A small piece of ginger, finely grated

1/4 cup of soy or Tamari sauce

1 tbsp of brown rice vinegar

2 tbsp of coconut sugar

1/2 tbsp of paprika

About 1/2 cup of cubed extra firm tofu

3 spring chopped onions

1/2 cup of bean sprouts

1/4 cup of unsalted chopped peanuts

1/4 lime cut into slices

An handful of fresh coriander – roughly chopped

For the peanut sauce:

1/4 tbsp of siracha or hit sauce

1/2 cup of canned coconut milk

1/2 tbsp of soy sauce or Tamari sauce

1 cup of runny and unsweetened peanut butter

1/2 tbsp of coconut sugar

Method:

Cover the rice noodles with boiling water and let them sit for 15 minutes.

In the meantime make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side.

Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes. Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes.

Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.

Here is the secret recipe for our Vegan Lo Mein, a delicious plant-based stir fry made with vegan noodles, colorful vegetables, and a savory, gluten-free sauce. Our dish is easy vegan recipe is perfect for anyone craving a healthy vegan dinner or a satisfying meatless meal. Packed with vegan protein from tofu or tempeh, this dish is not only full of flavor but also nutritious. if you are looking for a high-protein vegan meal or a quick dinner recipe, this Vegan Lo Mein is the ideal solution for busy nights.

Ingredients:

• 1 package of vegan chicken strips or cubes (such as Gardein)
• 5 oz of lo mein noodles
• 1/2 bell pepper, sliced
• 1/2 small onion, sliced
• 1/2 cup of sliced pineapple
• 2 cloves of garlic, minced
• 1 tbsp of vegetable oil
• Salt and pepper to taste

For the sweet chili sauce:

• 1/3 cup of sweet chili sauce
• 1 tbsp of soy sauce
• 1/2 tbsp of rice vinegar
• 1/2 tsp of sriracha sauce
• 1/2 tsp of cornstarch

Instructions:

Cook the lo mein noodles according to the package instructions. Drain and set aside. In a small bowl, mix together the sweet chili sauce, soy sauce, rice vinegar, sriracha sauce, and cornstarch. Set aside.

Heat the vegetable oil in a large skillet over medium-high heat. Add the vegan chicken strips or cubes and cook until lightly browned, about 3-4 minutes. Remove from the skillet and set aside.

In the same skillet, add the bell pepper and onion. Cook for 2-3 minutes, or until the vegetables are slightly softened. Add the minced garlic and cook for an additional 30 seconds.

Add the sliced pineapple and cooked vegan chicken to the skillet. Cook for 2-3 minutes, or until the pineapple is heated through.

Pour the sweet chili sauce over the mixture in the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened and coats the ingredients. Serve the lo mein noodles in bowls, topped with the sweet chili sauce and vegetable mixture.

Craving a delicious and guilt-free dessert? Here is best recipe for Vegan Chickpea Brownies, a rich and fudgy brownie made with chickpeas for a unique twist on the classic treat. This is plant-based protein and fiber, making them the perfect indulgence for anyone following a gluten-free vegan diet or looking for a nutritious vegan dessert. We made it with refined sugar-free and dairy-free ingredients, these chickpea brownies are perfect for anyone craving a low-calorie vegan treat or a healthy dessert that satisfies your sweet tooth without the guilt.

Ingredients:

Bake at 350 degrees.

1 can of chickpeas (15.5oz) rinsed and drained

1/2 cup creamy peanut butter

1/2 cup maple syrup

1 teaspoon of salt

1 teaspoon of baking powder

1 Cup of dark chocolate chips

Method:

Prepare the brownie tin. Blend everything except the chocolate chips until thick. Fold in the chocolate chips and pour in brownie tin. Bake for 20 mins and then let it cool down then refrigerate before cutting.

Notes: I recommend grinding a cup of gf oats or almond flour for more texture. Enjoy!

Fully Packed with plant-based protein and fiber, our secret pizzas are ideal for those seeking a low-calorie vegan recipe or a meatless pizza that’s full of flavor. Whether you’re making a quick meal for yourself or serving a crowd, this easy vegan pizza will be a hit at any table.

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1 cup vegan mozzarella cheese

1 large tomato, thinly sliced

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C). Spread tomato sauce evenly over pizza crust. Sprinkle vegan mozzarella cheese on top of sauce. Add sliced tomatoes and fresh basil.

Season with salt and pepper to taste. Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Vegan BBQ Pizza

Ingredients:

1 pre-made pizza crust

1 cup BBQ sauce

1/2 cup vegan cheddar cheese, shredded

1/2 cup vegan mozzarella cheese, shredded

1/2 red onion, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1/4 cup fresh cilantro leaves, chopped

Instructions:

Preheat oven to 425°F (220°C).

Spread BBQ sauce evenly over pizza crust.

Sprinkle vegan cheddar and mozzarella cheese on top of sauce.

Add sliced red onion, red bell pepper, and green bell pepper.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Sprinkle fresh cilantro over the top of the pizza.

Vegan Mushroom and Spinach Pizza

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1/2 cup vegan mozzarella cheese, shredded

1 cup mushrooms, sliced

1 cup fresh spinach leaves

2 cloves garlic, minced

1 tbsp olive oil

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C).

Spread tomato sauce evenly over pizza crust.

Sprinkle vegan mozzarella cheese on top of sauce.

In a skillet, sauté mushrooms and garlic in olive oil over medium heat until mushrooms are tender.

Add fresh spinach to skillet and continue to cook until spinach is wilted.

Season with salt and pepper to taste.

Add mushroom and spinach mixture to pizza.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Vegan Veggie Pizza

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1/2 cup vegan mozzarella cheese, shredded

1/2 cup mushrooms, sliced

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1/2 red onion, thinly sliced

1/2 cup fresh broccoli florets

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C).

Spread tomato sauce evenly over pizza crust.

Sprinkle vegan mozzarella cheese on top of sauce.

Add sliced mushrooms, red and green bell peppers, red onion, and fresh broccoli to pizza.

Season with salt and pepper to taste.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Enjoy!

Craving a rich and indulgent dessert? Here is our famous Vegan Banana Coconut Cream Pie, a delicious dairy-free dessert made with creamy coconut milk, ripe bananas, and a plant-based pie crust. Our special vegan coconut cream pie is perfect for anyone following a gluten-free vegan diet or looking for a healthy vegan dessert that’s both satisfying and flavorful. We packed it with natural ingredients and healthy fats, this pie offers the perfect balance of sweetness and richness. Whether you’re preparing for a holiday, dinner party, or just craving a vegan treat, this banana coconut cream pie will be a hit with everyone!

Ingredients:

2 oz coconut milk (canned)

2 oz oats

1 teaspoons crushed walnuts

1/2 teaspoon vanilla extract

Method:

1. Put in fridge over night.

2. Next morning, add – A Drizzle of date or maple syrup and 1 oz vegan coconut yogurt. Stir well.

3. Add toppings: Banana slices and shredded coconut. Enjoy

Here is the our all time famous recipe for Vegan Banana Bread which is a delicious dairy-free and egg-free twist on the classic banana bread. We made with ripe bananas, whole wheat flour, and natural sweeteners, this healthy vegan banana bread is perfect for a vegan breakfast or afternoon snack. This dish is fully Packed with love, fiber, plant-based protein, and healthy fats, it’s a great option for anyone on a gluten-free vegan diet or looking for a nutritious dessert. Whether you’re meal prepping or just craving a vegan baking recipe, this banana bread recipe will satisfy your cravings without the guilt.

Ingredients:

2 overripe bananas

1/2 cup cashew milk or any plant milk

1/2 tsp apple cider vinegar

1 tsp vanilla extract

1/2 tsp almond extract (optional)

1/2 cup date syrup

1 Flaxegg

-(1 Tbsp ground flaxseed : 4 Tbsp warm water)

1/3 cup Tahini

1 cup whole wheat

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

60g cranberries

60g cacao nibs

Method:

Preheat oven to 350°F.

Combine wet ingredients; combine dry ingredients; combine both then add in extras. Do not over-mix.

Bake for approximately 1hr in a 9” loaf pan.

Use a tester to ensure inside is properly baked.

Remove from oven, let rest for 5 mins then remove bread from pan and let cool on a cooling rack.

Indulge in the rich, flaky layers of Vegan Baklava, a delicious dairy-free and egg-free twist on the traditional Mediterranean dessert. We have made our dish with filo pastry, sweet syrup, and a blend of crushed nuts, this vegan baklava is perfect for anyone craving a guilt-free dessert that’s full of flavor. Ideal for those following a gluten-free vegan diet or looking for a healthy vegan dessert, this sweet treat is loaded with healthy fats and natural sweetness. if you are craving for vegan pastry, this baklava recipe will impress your taste buds.

Ingredients

• Maple Syrup 1tbsps
• Sliced Lemon 1
• Water 1/2 cup
• Granulated Sugar 1/2 cup
• Lemon Juice 1/2 tsp

For The Filling:

• Nuts 1 cup
• Granulated Sugar 1/2 cup
• Cinnamon 1tsp
• Salt 1/4 tsp

Toppings:

• Chopped nuts
• Vegan Chocolate Chips 1/2 cup

Instructions

Making Sugar Syrup:

Put the granulated sugar and water in a small saucepan. Now, add maple syrup and cinnamon stick to this pan. Mix all ingredients. Next, put this pan over a medium flame on the burner. Simmer it until the ingredients boil. When ingredients boil, turn down the heat and cook it for an extra 15 minutes until the syrup thickens. Next, switch off the burner and remove the pan. Separate cinnamon sticks to the syrup. Add lime juice over the syrup. Let it cool in a normal environment.

Prepare the filling:

Add nuts, cinnamon, salt, and granulated sugar to a food blender and combine it well.

Prepare the Baklava:

First, warm the oven to 325 degrees to bake the baklava. Cut the phyllo sheets into two halves. Cover the sheets with wet towels to prevent dryness. Apply vegan butter to a baking pan. Uncover the phyllo sheets.

Next, add the fillings over these sheets. Repeat the same directions to make multiple baklava layers With the help of a cooking brush, grease the sheets with butter. After that, cut into square and zigzag shapes with the help of a sharp knife. Place the baking tray in the oven and bake the baklava for 15- 30 minutes until it becomes crispy and golden.

Once the baklava is ready, instantly add syrup over the baklava.

Before cutting, cool it at a normal place for 10-20 minutes.

The sweet and tasty Baklava is ready.

Here is our recipe for Vegan Biscoff Tiramisu Recipe, a dairy-free and egg-free version of the beloved Italian dessert, infused with the irresistible flavor of Biscoff cookies. Our plant-based tiramisu features layers of vegan mascarpone and rich coffee-soaked Biscoff biscuits, making it the perfect indulgence for anyone following a vegan diet or looking for a healthy vegan dessert. We have made it with with natural ingredients and vegan-friendly sweetness, this tiramisu recipe is ideal for special occasions, dinner parties, or anytime you crave a decadent yet guilt-free treat.

Ingredients:

1/2 cup brewed coffee (or strong espresso)

1/3 cup Biscoff spread (also known as speculoos or cookie butter)

1 tablespoons maple syrup (optional, for sweetness)

1/2 can (400ml) full-fat coconut milk (or any thick coconut cream)

1 cup raw cashews (soaked for 4 hours or overnight, or use pre-soaked)

1/2 cup powdered sugar (or to taste)

1/2 tablespoon vanilla extract

1/2 cup Biscoff spread (to incorporate into the filling)

1 tablespoons lemon juice (to balance flavors)

1/2 teaspoon salt

About 24-30 of Biscoff cookies

Cocoa powder

Instructions:

Prepare the “coffee” soak: Brew the coffee or espresso and allow it to cool slightly.

Stir in the Biscoff spread until it melts and combines fully. If you want it sweeter, add maple syrup to taste.

Set the mixture aside to cool completely.

Prepare the filling:

In a high-speed blender or food processor, combine the coconut milk, soaked cashews, powdered sugar, vanilla extract, Biscoff spread, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a splash of non-dairy milk (such as almond or oat milk) until the desired consistency is achieved.

Assemble the tiramisu:

Quickly dip each vegan ladyfinger or Biscoff cookie into the cooled coffee-Biscoff mixture. Be sure not to soak them too long, as they should be moist but not soggy.

In a 9×9-inch (or similar sized) dish, arrange a layer of dipped cookies on the bottom. Spread a generous layer of the creamy filling on top of the cookies, smoothing it out evenly. Repeat the process with another layer of dipped cookies and the remaining filling.

Finish with a final layer of filling on top.

Chill and set:

Cover the tiramisu with plastic wrap or a lid and place it in the fridge to chill for at least 4 hours, but ideally overnight. This will allow the flavors to meld and the dessert to set.

Garnish and serve:

Before serving, dust the top with cocoa powder for that classic tiramisu finish.