INGREDIENTS:

• 4 medium carrots
• 1 cup dried apricots
• 1 cup dates
• 1/2 cup walnuts
• 1 1/2 cups oats
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• pinch of ground nutmeg

For the Cashew Frosting:

• 2 cups cashew nuts, soaked for 2-3 hours
• 1 1/2 tbsp lemon juice
• 4 tbsp Fruit Syrup
• 6 tbsp almond milk

INSTRUCTIONS:

1. First turn your oats into flour by whizzing them in a food processor. 
2. Add all the other ingredients and process until finely chopped, the mixture will start to come together. 
3. Press firmly into cupcake cases. I use silicone ones which can be reused and are tougher than the paper ones. 
4. For the Cashew Frosting blend everything in a high speed blender until smooth. You may have to help your blender along by scraping down the sides several times. Be wary of adding any more liquid as it will make the frosting too soft to pipe. 
5. Pipe onto the cupcakes or spread on with a pallet knife.
6. Store in the fridge. It is best to pipe the icing just before you eat them as the edges of the icing will dry out if left for a long time.

Nutrition Notes: per serving: 1/12 of recipe

297 calories, 7g protein, 43g carbs, 5g fiber, 13g fat

The post Raw Carrot Cake Cupcakes appeared first on The Beet.

Why it’s healthier: Beets are packed with nitrates and vitamin C, which boosts immunity and lowers blood pressure. Beets are extremely beneficial to athletes because the high content of nitrates helps recover faster.

Healthy ingredients: Folate, manganese, potassium, iron and vitamin C, vitamin A

Nutrition Info: Nutrition information is a rough estimate.

Calories 317 Total Fat 21.6 g Sat. Fat 3.6 g Sodium 3 mg Total Carbs 23.1 g Fiber 3.2 g Sugars 5.2 g Protein 10.2 g

The post Raw Beetroot Ravioli with Cashew Cheese appeared first on The Beet.

Miso Soup

Ingredients

• 2 tbsp dark miso
• 1 tbsp @cocofinacoconut Coconut Aminos
• Large pinch of seaweed flakes or a nori sheet crumbled
• 1 bok choy, sliced
• 1 carrot, shredded
• 3 brown mushrooms, sliced
• 100g red cabbage, sliced
• A handful of celery leaves
• 650ml boiling water

Instructions:

1. In a large bowl put the miso and coconut aminos.
2. Pour in a little of the water and mix to a smooth paste. Add the vegetables, celery leaves or herbs and seaweed flakes and then pour over the rest of the boiling water. Stir well to combine.
3. Silken tofu cubes work well in this too or if you want more calories then add some leftover cooked rice or quinoa to the broth.

Nutrition Notes:

263 calories, 21g protein, 45g carbs, 14g fiber, 4g fat

The post Miso Soup Filled with Fresh Vegetables appeared first on The Beet.

Sometimes we put cheese on and sometimes we just replace it with more vegetables. If you do want to go down the cheese route then I’ve found the best pizza cheese is either Daiya Mozzarella Style Shreds or Mozzarella.

By: @gingervegan

INGREDIENTS:

• 600g strong white flour
• 1 tsp fast-action yeast
• 1 1/2 tsp salt
• 1 tbsp sugar
• 50ml olive oil
• 420ml water
• Passata (Tomato Sauce)
• Dried oregano and basil
• Vegan cheese – optional
• Onions
• Mushrooms
• Olives
• Peppers
• Tomatoes

INSTRUCTIONS:

1. Put the flour in a large bowl. Add the yeast and sugar to one side and the salt to the other. Make a well in the middle and add the oil and water. Mix to a smooth dough and knead for 10 minutes by hand or 5 with the dough hook in a mixer.
2. Place the dough into an oiled bowl and cover with cling film. Leave in a warm place until doubled in size, about 1 hour.
3. Knock the dough back and divide into 3 pieces for thick bases or 5 for thinner ones. Roll out on a floured surface to the desired thickness. Place on floured trays.
4. Spread some passata onto each base with the back of a spoon. Sprinkle over some basil and oregano. Top with vegan cheese if using and your favorite vegetables.
5. Cook in a preheated oven at 220C for about 12 minutes. I check on mine after 10 minutes and turn if they are not browning evenly.
6. Cut into slices and serve.

Nutritional Info: per serving (⅙ of recipe)

374 calories, 2g protein, 59g carbs, 2g fiber, 10g fat

The post Homemade Vegetable Pizza appeared first on The Beet.

Ingredients

• 1 Ripe tomato
• Dash of olive oil
• Fresh basil
• Sourdough toast
• Salt

Instructions

1. Toast the bread until crisp.
2. Chop up the tomatoes into a small bowl.
3. Add olive oil into the bowl and a dash of salt. Mix all the ingredients together.
4. Serve on top of the toast.

Nutritional Info:

236 calories, 8g protein, 38g carbs, 3g fiber, 3g fat

For more vegan Thanksgiving ideas, check out this guide to 25 plant-based holiday recipes.

The post Bruschetta Toast appeared first on The Beet.

INGREDIENTS:

Makes 4 x 6cm cheesecakes.

Base:

• 3/4 cup/125g almonds
• 2 tbsp cocoa powder
• 1/2 cup/80g raisins
• 2 Medjoul dates
• 1/2 tbsp Choc Pot

Filling:

• 1 cup/150g cashew nuts, soaked overnight
• 1/2 cup/110g vegan cream cheese
• Zest of 1 orange
• 4 tbsp orange juice
• 3 tbsp Choc Pot
• 1 tbsp maple syrup
• Extra Choc Pot to serve.

INSTRUCTIONS: 

1. For the base whizz up the almonds and cocoa powder in a food processor until finely ground. 
2. Next, add the raisins and dates and process again until finely chopped. 
3. Finally, add the Choc Pot and process again.
4.  If you squeeze some mixture between your fingers it should hold together. 
5. If not then add a little more Choc Pot. Press the mixture into four 6cm diameter ring moulds.
6.  I sit mine on a piece of baking paper on a small tray so they can be transferred to the freezer easily.
7. Make some balls with any remaining mixture either for snacks or to decorate your cheesecakes.
8. For the filling put all the ingredients in a high-speed blender or food processor and blend until smooth. You may have to scrape down the sides a few times to help it blend everything smoothly.
9. Spoon over the bases in your moulds and level the tops. 
10. Transfer to the freezer and freeze for about 2 hours or until ready to serve.
11. To remove your cheesecakes from the moulds run the sides of the moulds under warm water being careful not to get the top of the cheesecake wet. Then you should be able to push them out from the bottom.
12. Spread a layer of Choc Pot on the top of each cheesecake and decorate with orange slices and balls made from the base mixture. Leave for 10-15 mins to soften before eating.

Nutrition Notes: per serving (¼ of recipe)

515 calories, 15g protein, 51g carbs, 9g fiber, 32g fat

The post Chocolate Orange Cheesecakes appeared first on The Beet.

Ingredients:

• 200g porridge oats
• 500 ml water
• 500 ml soy milk
• 150g raspberries
• 50g sunflower seeds
• 1 Apple, chopped
• 1 tsp cinnamon

Instructions:

1. Combine the oats, sunflower seeds, cinnamon, and apple in a bowl.
2. Pour in the water and soy milk. Mix until fully combined.
3. Leave in the fridge overnight for best consistency and flavor.
4. Before serving, top the porridge with fresh raspberries.

Nutritional Info: per serving (⅓ of recipe) 

447 calories, 18g protein, 65g carbs, 15g fiber, 15g fat

The post Overnight Raspberry and Apple Porridge appeared first on The Beet.

For the Tofu:

• 2 packs of extra firm Tofu
• 1 tsp soy sauce
• 2 cloves garlic, crushed
• 5 tbsp Gram flour
• 1 tbsp nutritional yeast
• 1/4 cup of water
• 2/3 cup of sesame seeds – get black and white to make them look super cool!
• Oil for shallow frying – I use half rapeseed and half sesame

For the Sauce:

• 1 lime
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp water
• 2 tsp maple syrup
  

INSTRUCTIONS:

1. First, cut the tofu into small triangles about 1.5cm thick.
2. Place in a shallow dish in a single layer and pour over 100ml of the soy sauce and leave to marinate for at least 30 minutes.
3. While the tofu is marinating make the batter by mixing together the gram flour, garlic, nutritional yeast, 1 tbsp soya sauce and water in a small bowl until there are no lumps.
4. To make the dipping sauce whisk all the ingredients together until smooth.
5. Heat the oil in a frying pan.
6. Pour the sesame seeds onto a plate.
7. Shake off any excess soya sauce from a piece of tofu, dip into the batter to coat, letting any excess fall back into the bowl.
8. Drop the tofu onto the sesame seeds and turn to coat. Fry until golden on all sides. Drain on kitchen paper.

Nutritional Info: per serving (¼ of recipe)

504 calories, 34g protein, 22g carbs, 6g fiber, 36g fat

The post Crispy and Crunchy Tofu Bites appeared first on The Beet.

WHY WE LOVE IT: These jackfruit BBQ burgers are really easy to make. In fact, you can make the BBQ Jackfruit in about the same time as it would take to heat up a packaged burger in the oven. So no excuses, give it a try!

FROM: @gingervegan

INGREDIENTS:

• 4 burger buns and fillings such as lettuce and fried onions
• 2 cans of Jackfruit
• 1 tbsp smoked paprika
• 1/2 tsp mild chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp vegetable oil

For the sauce:

• 2/3 cup of tomato ketchup
• 2 tbsp soy sauce
• 1 tbsp dark brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp onion powder

INSTRUCTIONS: 

1. First, make the sauce by combining all the ingredients in a bowl and stirring together well.
2. Drain the jackfruit and pat dry.
3. Tear the chunks into pieces with your fingers and place them in a bowl.
4. Sprinkle over the paprika, chili powder, salt, and garlic powder and mix well.
5. In a frying pan heat the oil on a medium-high heat. Add the jackfruit and cook for about 5 minutes stirring frequently.
6. Add in about half of the sauce and cook for a further 2 minutes. The jackfruit should be nice and tender by now and have soaked up the flavors of the sauce.
7. Prepare the burger buns and pile on the jackfruit and top with fried onions.

Nutritional Info: per serving (¼ of recipe)

589 calories, 6g protein, 114g carbs, 3g fiber, 14g fat

The post BBQ Jackfruit Burger appeared first on The Beet.

Makes about 15

INGREDIENTS:

• 1 cup oats
• 1 cup/250g peanut butter
• 2/3 cups of cacao butter
• 5 tbsp cacao powder
• 1/2 cup coconut sugar
• 2 tbsp rice syrup
• 1/2 cup dried sour cherries

INSTRUCTIONS:

1. Gently melt the cacao butter.
   Mix the peanut butter, syrup and oats together in a bowl. Add the cacao powder, cacao butter, and coconut sugar and mix until well combined.
2. Finally, mix in the cherries. If the mixture is quite slack then refrigerate before forming into balls.
3. Drizzle with melted chocolate and decorate with edible petals or more dried cherries.
4. Store in a sealed container in the fridge.

Nutritional Info: per serving (1 ball)

226 calories, 5g protein, 22g carbs, 2g fiber, 14g fat

The post No-Bake Peanut Butter Chocolate Balls appeared first on The Beet.