Protein-rich chickpeas are layered in with sweet carrots, dried fruits, toasted almonds, and fresh herbs before being tossed in a citrus dressing infused with cumin, coriander, cinnamon, and ginger.

If you’re a fan of leftovers, you’ll be happy to know this carrot salad recipe tastes even better the next day! The seasonings meld together and infuse into the vegetables, making everything taste much more delicious and flavorful.

This carrot salad recipe requires little effort and is so simple to put together — you don’t even have to cook anything! Plus, by including more plants on your plate and avoiding processed foods, you may even live a longer and healthier life!

Moroccan Carrot Salad Ingredients

• Sliced almonds ($0.64)
• Carrots ($1.12)
• Lemon zest
• Cooked chickpeas ($0.43)
• Medium red onion($0.06)
• Raisins or chopped dates ($0.45)
• Fresh cilantro, parsley, or mint ($0.09)
• Olive oil ($0.66)
• Navel orange ($0.22)
• Fresh lemon juice ($0.36)
• Cumin ($0.02)
• Coriander ($0.03)
• Cinnamon ($0.02)
• Ginger ($0.01)
• Paprika ($0.02)
• Salt & pepper ($0.02)

The Best Spices to Enhance the Flavor of Carrots

Carrots have a mild flavor that can be enhanced using the right spices. Most spices compliment carrots very well but to get the most flavor out of carrots use spices such as smoked paprika, cinnamon, cumin, coriander, allspice, garlic, ginger or cloves.

How to Make Moroccan Carrot Salad

1. Preheat your oven to 350 degrees F. Spread the almonds out on a baking sheet and toast for about 5 minutes, or until golden and fragrant.
2. Add all of the dressing ingredients to a mason jar.
3. Shake to combine, then taste and adjust seasonings to your preferences.
4. Add lemon juice for tang, orange juice for sweetness, paprika or cayenne for heat, or salt to enhance the other flavors.
5. Add all salad ingredients to a large mixing bowl.
6. Pour the dressing over top and toss to combine.
7. Cover the bowl and refrigerate for 30-60 minutes, or until ready to serve. Enjoy!

Moroccan Carrot Salad Substitutions

• Dates, craisins, or golden raisins are all great dried fruit options.
• If you have access, you can use a ras el hanout spice mix in place of the individual spices.
• Use one or a combination of parsley, cilantro, and mint (whatever you have access to).

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Prep time: 15 minutes

Chill time: 30 minutes

Total time: 45 minutes

Cost: $4.15 recipe| $0.69 serving

Moroccan Carrot Salad

Serves 6

Ingredients

For the Salad

• 2/3 cup sliced almonds ($0.64)
• 8 carrots, peeled and shredded ($1.12)
• 2 teaspoons lemon zest
• 2 ½ cups cooked chickpeas ($0.43)
• ¼ medium red onion, thinly sliced ($0.06)
• 2/3 cup raisins or chopped dates ($0.45)
• ¾ cup fresh cilantro, parsley, or mint, chopped ($0.09)

For the Dressing

• 6 tablespoons olive oil ($0.66)
• 1 navel orange, juiced ($0.22)
• ¼ cup fresh lemon juice ($0.36)
• 1 ¼ teaspoons cumin ($0.02)
• ¾ teaspoon coriander ($0.03)
• ½ teaspoon cinnamon ($0.02)
• ½ teaspoon ginger ($0.01)
• ½ teaspoon paprika ($0.02)
• Salt & pepper to taste ($0.02)

Instructions

For the Almonds

1. Preheat your oven to 350 degrees F. Spread the almonds on a baking sheet and toast for about 5 minutes, or until golden and fragrant.

For the Dressing

1. In the meantime, add olive oil, orange juice, lemon juice, cumin, coriander, cinnamon, ginger, paprika, salt and pepper to a mason jar.
2. Shake to combine, then taste and adjust seasonings to your preferences.
3. Add lemon juice for tang, orange juice for sweetness, paprika or cayenne for heat, or salt to enhance the other flavors.

For the Salad

1. Add all salad ingredients to a large mixing bowl.
2. Pour the dressing over the top and toss to combine.
3. Cover the bowl and refrigerate for 30-60 minutes, or until ready to serve. Enjoy!

Moroccan Carrot Salad Nutrition Facts

1 of 8 servings

Calories 304| Total Fat 16.4g | Saturated Fat 1.9g | Cholesterol 0mg | Sodium 210mg | Total Carbohydrates 35.7g | Dietary Fiber 8.4g | Total Sugars 15.7g | Protein 7.9g | Calcium 99.2mg | Iron 2.8mg | Potassium 577.4mg |

Healthy Carrot Recipes You Might Like

• Vegan Carrot Tart
• Roasted Carrot and White Bean Soup
• Vegan Oatmeal Carrot Muffins

The post Moroccan Carrot Salad for Under $1 a Serving appeared first on The Beet.

You’ll love the taste of rich, chocolatey flavor from natural cocoa powder and the tender, soft texture of the donut. Aside from the taste, this recipe is quick and easy, and most of the ingredients you’ll already have on hand. It takes just ten minutes to prep the donuts and glaze and ten minutes for the donuts to bake. They’re the perfect grab-and-go dessert to serve at the holiday party and are so easy to make, children love to partake in this recipe!

What You’ll Need to Make Vegan Chocolate Peppermint Donuts

It’s time to gather your ingredients to make the donuts before you make the chocolate glaze. You’ll start by adding the dry ingredients in your bowl and then mixing the wet ingredients, including your flax egg into that same bowl to create the doughy batter. Many of these easy vegan ingredients you’ll already have on hand, likely stored away in your pantry. For this you will need:

• Flax egg
• All-purpose flour
• Granulated Sugar
• Natural Cocoa Powder
• Baking Powder
• Baking Soda
• Salt
• Soy Milk
• Apple Cider Vinegar
• Apple Sauce
• Vanilla Extract
• Vegan Butter

What You’ll Need to Make Vegan Glaze

When the donuts are in the oven, it’s time to make the vegan chocolate glaze and add the crushed peppermint candies. The glaze is easy to make and you’ll dunk each donut in it when they are baked through and cooled off. You’ll reuse the cocoa powder, salt, and soy milk from the donut recipe for the glaze, so don’t put those away yet! You’ll want to use the vegan glaze for all your dessert recipes, here’s what you’ll need:

• Natural cocoa powder
• Powdered sugar
• Salt
• Soy Milk
• Crushed Peppermint Candies

What is a Flax Egg?

For an easy egg substitute that’s completely vegan, a flax egg works perfectly and has the same sticky texture and binding properties as a real egg, and is super simple to make. All you need is water and flax, and the exact flax-egg ratio. Everything you need to know about flax egg, how to make a flax egg, including the correct ratios, check out The Beet’s flax egg recipe.

How to Store Vegan Donuts

If you have leftovers or plan to make extra for the next day, these vegan donuts can easily be stored at room temperature, no refrigeration needed! In an airtight container at room temp, your donuts will stay fresh for one to two days. If you want to enjoy the donuts later in the week, refrigerate them for up to four to five days, but if you want to have them months from now, wrap each donut in wax paper and store them in the freezer for up to 3 months.

Easy Vegan Substitutes for Vegan Donuts

Have all the ingredients on hand but missing a few? We have easy substitutes that you may already have and will save you a trip to the grocery store. Don’t have vegan butter? Try coconut oil instead and use the same measurements. If you’re looking for a gluten-free option for vegan donuts, try using a gluten-free blend instead of all-purpose flour. The ratios are the same! Don’t have applesauce but have a banana laying around? Use mashed banana instead of apple sauce and you’ll still get that gooey, eggy texture. If you don’t have vanilla extra or want to amplify the taste of peppermint use peppermint extract instead.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Cost: $3.05 recipe | $0.25 serving

Vegan Chocolate Peppermint Donuts

Makes 12 donuts

Ingredients

Donuts

• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) ($0.10)
• 1 ½ cups all-purpose flour ($0.12)
• 1 cup granulated sugar ($0.12)
• 6 tablespoons natural cocoa powder ($0.65)
• ¾ teaspoon baking powder ($0.02)
• ¼ teaspoon baking soda ($0.02)
• ½ teaspoon salt ($0.01)
• ¾ cup + 1 tbsp soy milk ($0.36)
• 1 teaspoon apple cider vinegar ($0.01)
• 3 tablespoons unsweetened applesauce ($0.15)
• 1 teaspoon vanilla extract ($0.20)
• 1 tablespoon vegan butter, melted ($0.15)

Glaze & topping

• ¼ cup natural cocoa powder ($0.44)
• 1 ¾ cups powdered sugar ($0.42)
• A pinch of salt optional
• 3-4 tablespoons soy milk ($0.10)
• 2-3 tablespoons crushed peppermint candies ($0.18)

Instructions

Donuts

1. ​​Combine the ground flaxseed and water in a small bowl. Set it aside for 5-10 minutes, or until gelatinous and thickened.
2. Preheat your oven to 350 degrees F, and lightly spray or grease a 12-donut pan.
3. In a large mixing bowl, sift the flour, sugar, cocoa, baking powder, baking soda, and salt, then whisk to combine.
4. In a separate bowl, combine the flax egg, milk, vinegar, applesauce, butter, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients. Mix until just combined, but be careful not to overmix the batter.
6. Transfer the batter to a piping bag fitted with a large tip or a freezer bag with one corner cut off. Pipe the batter into the prepared donut pan, about ½ -¾ full.
7. Bake the donuts for 9-10 minutes, or until slightly springy. Let the donuts cool in the pan for 5 minutes, then pop them out of the pan and onto a wire rack to finish cooling.

Glaze & topping

1. To make the glaze, sift the cocoa powder, powdered sugar, and salt together in a small bowl, then mix in the soy milk until the glaze is smooth.
2. Once the donuts have cooled completely, dip the tops in the glaze. Immediately sprinkle them with crushed peppermint candies, then return them to the wire rack until the glaze has set. Enjoy!

Nutrition: 1 of 12 servings
Calories 230 | Total Fat 2.3 g | Saturated Fat 0.6 g | Cholesterol 0 mg | Sodium 164 mg | Total Carbohydrates 52 g | Dietary Fiber 2.4 g | Total Sugars 36.3 g | Protein 3.2 g | Calcium 50.5 mg | Iron 1.5 mg | Potassium 118.6 mg |

The post Easy Vegan Chocolate Peppermint Donuts in Under 20 Minutes appeared first on The Beet.

Make sure to leave enough time for this bread to be fully proofed. This will dictate how light and soft the vegan challah bread will be.

What is Vegan Challah Bread?

Challah is a staple in Jewish food and culture. Challah is a soft and fluffy specialty bread that is often baked weekly for Shabbat or other major Jewish holidays such as Hanukkah. The only exception is during Passover when leavened and fermented grain products are not allowed.

Is Challah Bread Vegan?

Challah Bread is can be easily made vegan because it is naturally dairy-free and meat-free. To make challah bread vegan, we’re swapping the egg wash for a homemade apricot jam and plant milk wash. Honey is also not used in this recipe to keep it fully vegan.

Does Vegan Challah Bread Taste Different That Non-Vegan Challah Bread?

Vegan Challah bread tastes similar to non-vegan Challah bread. It’s light, tender, and subtly sweet. The texture of vegan Challah bread resembles non-vegan Challah bread as it is soft and fluffy.

Vegan Challah Bread Ingredients

• All-purpose flour ($0.38)
• Cane sugar ($0.03)
• Instant yeast ($0.12)
• Salt ($0.01)
• Vegan butter ($0.43)
• Neutral vegetable oil ($0.44)
• Warm water (120-130F)
• Jam glaze
• Apricot jam ($0.31)
• Plant milk ($0.05)

Easy Vegan Challah Bread Substitutions

• Replace butter with oil
• Substitute oil for butter
• Aquafaba wash or maple syrup wash instead of apricot jam and plant milk wash
• Use 1:1 gluten-free flour blend for all-purpose flour

Step-By-Step Instructions to Make Vegan Challah 

Add the all-purpose flour, cane sugar, instant yeast, and salt. Whisk together until well combined.

Next, add the melted vegan butter, vegetable oil, and warm water. Mix the dough with a spatula until shaggy. Continue kneading with your hands for 7-8 minutes, or until the dough is smooth and elastic.

Transfer the dough to a large mixing bowl coated with oil, then brush the top of the dough with oil as well. Cover the bowl with plastic wrap and let the dough rise for 1 ½ – 2 hours, or until it has doubled in size.

Gently punch the air out of the dough and remove it from the bowl. Divide it into 2 even halves, then further divide the dough halves into 3 even pieces.

Roll each piece into a snake-like shape with tapered ends, about 10-12 inches long. Place the 3 pieces side-by-side and pinch the ends together at the top.

Braid the loaf by bringing each outer strand into the middle until you reach the end of the strands. Pinch the ends together, and tuck each end of the loaf under on itself. Repeat with the other loaf as well.

Transfer both loaves onto a parchment-lined baking sheet and cover loosely with a piece of plastic wrap sprayed with cooking oil.

Let proof for another 90 minutes, or until they’ve risen to about double in size, are puffy, and leave a slight indent when pushed on.

Why Proofing Vegan Challah Bread Is Important

Vegan challah bread can be a sensitive dough. If under-proofed, the vegan challah bread dough will tear in the oven. If over-proofed, the dough will form air bubbles that are too large. The bubbles will then pop and the dough will deflate while baking.

Can You Make a Challah Bread Glaze Without Egg?

The egg wash is one of the most important steps that gives the challah bread its signature glossy appearance. It also helps add moisture to the vegan challan dough, which helps it rise.

Most Challah bread recipes use an egg wash to give it this shiny appearance. In this recipe, we use apricot jam and plant milk to form the glaze.

Brush the loaves with half of the glaze mixture, then bake them for 20 minutes. Brush on the rest of the glaze, then rotate the loaves to evenly cook both sides.

Bake them for another 13-15 minutes, or until the crust is golden brown and shiny. Let the loaves cool for a few minutes before serving. Enjoy!

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How to Store Vegan Challah Bread

Vegan Challah Bread keeps at room temperature for up to 4 days. Leftovers can be refrigerated or frozen. Preheat in an oven at 350 degrees F, microwave, or toaster.

What to Make with Vegan Challah Bread Leftovers

Not sure what to do with leftover vegan Challah bread? Use the leftover vegan challah bread to make french toast, bread pudding, croutons, or stuffing.

Vegan Challah Bread

Servings: 2 loaves (24 slices)

Prep time: 3 hours

Bake time: 20 minutes

Total time: 3 hours 20 minutes

Cost: $1.77 recipe | $0.89 loaf/$0.07 slice

Ingredients

Challah Bread

• 5 cups all-purpose flour ($0.38)
• 5 tablespoons cane sugar ($0.03)
• 1 tablespoon instant yeast ($0.12)
• 1 ½ teaspoons salt ($0.01)
• 3 tablespoons melted vegan butter ($0.43)
• ¼ cup neutral vegetable oil ($0.44)
• 1 ¼ cups warm water (120-130F)
• Jam glaze
• 4 tablespoons apricot jam ($0.31)
• 2 tablespoons plant milk ($0.05)

Instructions

1. In a large mixing bowl, add the all-purpose flour, cane sugar, instant yeast, and salt. Whisk together until well combined.
2. Next, add the melted vegan butter, vegetable oil, and warm water. Mix the dough with a spatula until shaggy. Continue kneading with your hands for 7-8 minutes, or until the dough is smooth and elastic.
3. Transfer the dough to a large mixing bowl coated with oil, then brush the top of the dough with oil as well. Cover the bowl with plastic wrap and let the dough rise for 1 ½ – 2 hours, or until it has doubled in size.
4. Gently punch the air out of the dough and remove it from the bowl. Divide it into 2 even halves, then further divide the dough halves into 3 even pieces.
5. Roll each piece into a snake-like shape with tapered ends, about 10-12 inches long. Place the 3 pieces side-by-side and pinch the ends together at the top.
6. Braid the loaf by bringing each outer strand into the middle until you reach the end of the strands. Pinch the ends together, and tuck each end of the loaf under on itself. Repeat with the other loaf as well.
7. Transfer both loaves onto a parchment-lined baking sheet and cover loosely with a piece of plastic wrap sprayed with cooking oil. Let proof for another 90 minutes, or until they’ve risen to about double in size, are puffy, and leave a slight indent when pushed on.
8. Preheat the oven to 350 degrees F, and mix together the apricot jam and plant milk to form the glaze. Brush the loaves with half of the glaze mixture, then bake them for 20 minutes.
9. Brush on the rest of the glaze, then rotate the loaves to evenly cook both sides. Bake them for another 13-15 minutes, or until the crust is golden brown and shiny. Let the loaves cool for a few minutes before serving. Enjoy!

Vegan Challah Nutrition Notes

1 of 24 slices

Calories 146 | Total Fat 4 g | Saturated Fat 0.7 g | Cholesterol 0 mg | Sodium 159.8 mg | Total Carbohydrates 24.6 g | Dietary Fiber 0.8 g | Total Sugars 4 g | Protein 2.8 g | Calcium 6.7 mg | Iron 1.2 mg | Potassium 33.9 mg |

Other Hanukkah Recipes You Might Like

• Vegan Potato Latke
• Vegan Chocolate Babka
• Vegan Sufganiyot

The post The Easiest Vegan Challah Bread Under $1 a Serving appeared first on The Beet.

What Are Vegan Snowball Cookies?

Snowball cookies are a bite-sized dessert traditionally made with only six ingredients including butter, powdered sugar, vanilla extract, flour, finely chopped nuts, and salt. These vegan holiday cookies are rolled up into a ball and covered in powdered sugar so it looks just like a snowball. Snowball cookies are also called Russian Tea Cakes or Mexican Wedding Cookies.

Vegan Snowball Cookie Ingredients

• Vegan butter
• Icing sugar
• Vanilla Extract
• All-Purpose Flour
• Salt
• Chopped Pecans

Easy Substitutions for Vegan Snowball Cookies

We used Earth Balance butter, but you can use any vegan butter brand.
Make this recipe gluten-free by using a gluten-free 1:1 flour blend instead of all-purpose flour.
Don’t have pecans? Use walnuts, almonds, or pistachios. You can also omit the nuts if you have allergies.

We added a touch of lemon juice and lemon zest to the recipe to enhance the flavor of vegan snowball cookies. This really brightened up the entire flavor profile of the vegan cookie.

How to Make Vegan Snowball Cookies

In a stand mixer or a large mixing bowl with a hand mixer, cream the butter until light and fluffy, about 2 minutes.

Add the icing sugar and vanilla, and continue beating for another 30-60 seconds to incorporate. Add the sifted flour and salt, then reduce the speed to low until the batter is just combined. Fold in the chopped walnuts or pecans.

Storage Tips

Store in an airtight container for up to 5 days at room temperature. If freezing, don’t roll in the icing sugar. Thaw the cookies when ready, and roll them in icing sugar.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Cost: $2.27 recipe | $0.16 serving

Vegan Snowball Cookies

Servings: 14 cookies

Ingredients

• 1⁄2 cup softened vegan butter ($1.17)
• 3 1⁄2 tablespoons icing sugar ($0.07)
• 3⁄4 teaspoon vanilla extract ($0.18)
• 1 cup all-purpose flour, sifted ($0.12)
• 1⁄8 teaspoon salt ($0.01)
• 1⁄2 cup chopped pecans ($0.54)

For dusting

• 3⁄4 cup icing sugar ($0.18)

Instructions

1. Preheat your oven to 350 degrees F, and line a baking sheet with parchment paper.
   In a stand mixer or a large mixing bowl with a hand mixer, cream the butter until light and fluffy, about 2 minutes.
2. Add the icing sugar and vanilla, and continue beating for another 30-60 seconds to incorporate. Add the sifted flour and salt, then reduce the speed to low until the batter is just combined. Fold in the chopped walnuts or pecans.
3. Using a 1-tablespoon cookie scoop, scoop the cookie dough and roll it into balls. Add each one to the prepared baking sheet, leaving space between each one.
4. Bake the cookies for 15 minutes, or until the bottoms are just turning golden brown and the cookies are set.
5. While the cookies are baking, add the rest of the icing sugar to a shallow bowl.
6. Remove the cookies from the oven and let them cool for 5 minutes on the tray. Roll each one in the icing sugar, then transfer to a wire rack to finish cooling. Once completely cooled, roll the cookies in the icing sugar once more. Enjoy!

Vegan Snowball Cookie Nutrition Facts

Nutrition: 1 of 14 servings
Calories 151 | Total Fat 9.5 g | Saturated Fat 4.4 g | Cholesterol 0 mg | Sodium 73.3 mg | Total Carbohydrates 15.8 g | Dietary Fiber 0.6 g | Total Sugars 8.5 g | Protein 1.3 g | Calcium 6.1 mg | Iron 0.5 mg | Potassium 27.9 mg |

Vegan Holiday Cookie Recipes You Might Like

• Festive Vegan Crinkle Cookies
• Vegan Gingerbread Cookies
• Vegan Raspberry Chocolate Chunk Cookies
• Vegan Ginger Molasses Cookies

The post 6 Ingredient Vegan Snowball Cookies appeared first on The Beet.

Note: If you’re avoiding fish this is a great option, if you’re avoiding soybean choose a different option.

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Cost: $10.17 recipe | $1.69 serving

Lemon Butter Tofu & Asparagus

Serves 6

Ingredients

Tofu

• 2 packages of extra-firm silken tofu ($3.64)
• ¼ cup potato starch ($0.08)
• 2 teaspoons garlic powder ($0.02)
• 3 teaspoon nori flakes ($0.01)
• A pinch of sea salt & lemon pepper ($0.03)
• 2-3 tablespoons olive oil ($0.22)

Asparagus

• 1 tablespoon olive oil ($0.11)
• 2 bunches of asparagus, ends trimmed ($4.89)
• Sea salt & pepper to taste ($0.02)

Lemon butter

• 1 tablespoon olive oil ($0.11)
• ¼ white onion, thinly sliced ($0.06)
• 1 medium lemon, thinly sliced ($0.17)
• ½ cup vegetable broth ($0.04)
• 1 medium lemon, juiced ($0.17)
• ¼ cup non-dairy butter ($0.58)
• 2 tablespoons parsley, dill, or both, minced ($0.02)

Instructions

Tofu

1. Drain and cut the tofu in half lengthwise, then place the fillets under a cutting board with a heavy object on top for about 30-40 minutes (a cast-iron skillet works great for this).
   Optional: Once pressed, gently slice the tofu down the middle and at angles to look more like a flakey texture.
2. In a bowl, mix cornstarch, garlic powder, nori flakes, sea salt, and lemon pepper, and preheat olive oil in a large non-stick skillet over medium.
3. Carefully coat both sides of each tofu fillet with the corn starch mixture, then cook until golden brown, approximately 4-5 minutes per side. Transfer to an oven-safe dish and keep warm in your oven at 200 degrees F.

Asparagus

1. Add 1 tablespoon of olive oil to the skillet over medium. Cook the asparagus, stirring occasionally, until tender, about 6 minutes. Season with sea salt & pepper, then transfer to a platter and keep warm in the oven at 200 degrees F.

Lemon butter

1. In the same skillet over medium, add 1 more tablespoon of olive oil, then sauté the onion and lemon slices, stirring occasionally until onions are translucent, about 3 minutes.
2. Add vegetable broth and lemon juice, then cook until the mixture is reduced by about half. Turn the heat off and add in the vegan butter, stirring constantly until it melts.
3. Mix in the parsley, dill, or both, and season with sea salt & pepper to taste.
4. Serve the asparagus and tofu while warm with a drizzle of lemon butter. Enjoy!

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Notes

• This recipe can also be made with regular firm tofu.
• If you can’t find lemon pepper, substitute it with regular black pepper.
• It’s important to use a non-stick skillet for the tofu as it will really stick to other materials.

Nutrition: 1 of 6 servings
Calories 275 | Total Fat 19.2g | Saturated Fat 3.6g | Cholesterol 0mg | Sodium 289.3mg | Total Carbohydrates 17.4g | Dietary Fiber 4.4g | Total Sugars 3.7g | Protein 11.7g | Calcium 75.1mg | Iron 3mg | Potassium 547.1mg |

The post Vegan Lemon Butter “Halibut” and Asparagus appeared first on The Beet.

The gravy is infused with spices like cumin, cardamom, and cinnamon while tomatoes, non-dairy yogurt, and cashews lend a creamy and slight acidic element. The end result is a silky-smooth filling meal.

If you’re someone who enjoys leftovers, rest assured your lunch will taste even better the next day as the spices meld in the fridge. And if you need any more encouragement to try this one-pan meal, it’s packed with fiber. This nutrient has been proven to help you lose weight, lower cholesterol, and keep your blood sugar stable.

Serve butter chickpeas on their own or with a side of rice, fresh cilantro, and homemade garlic naan for a complete and satisfying meal!

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Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Cost: $3.63 recipe | $0.60 serving

Vegan “Butter” Chickpeas

Serves 6

Ingredients

• 2 tablespoons non-dairy butter or olive oil, divided ($0.22)
• 2 bay leaves ($0.02)
• ½-inch piece of cinnamon ($0.02)
• 4 green cardamom pods ($0.04)
• 4 whole cloves ($0.02)
• 1 white onion, diced ($0.24)
• 2-inch piece of fresh ginger, minced ($0.05)
• 6 cloves garlic, minced ($0.24)
• 3 green chiles, minced ($0.09)
• 2 teaspoons paprika ($0.04)
• ¼ teaspoon turmeric optional ($0.01)
• 4 Roma tomatoes, diced ($0.64)
• ½ cup raw cashew nuts, soaked ($0.86)
• 3 tablespoons non-dairy yogurt ($0.15)
• 2 tablespoons lemon juice ($0.18)
• 3 ½ cups cooked chickpeas ($0.63)
• 1 tablespoon garam masala ($0.07)
• 2-3 teaspoons coconut sugar ($0.01)
• Salt to taste ($0.01)

Instructions

1. Heat 1 tablespoon of non-dairy butter or olive oil in a large skillet over medium. Add in the bay leaves, cinnamon, cardamom pods, and cloves. Toast until the spices are fragrant and golden.
2. Add in the diced onion and give it a stir, then add in minced ginger, garlic, and chiles. Cook for 1 minute. Add in paprika, turmeric, tomatoes, cashews, non-dairy yogurt, lemon juice, and ½ cup of water. Cover and simmer for 9-10 minutes until the tomatoes are tender.
3. Transfer to a blender and mix on high until smooth. If you don’t have a high-speed blender, strain the mixture or just add it directly back into the pan with 1 more cup of water.
4. Simmer for 5 minutes, then add cooked chickpeas, garam masala, coconut sugar, the rest of the non-dairy butter, and salt to taste. Simmer for another 5 minutes, then serve while warm with a side of rice, naan, cilantro, etc. Enjoy!

Notes

• If you don’t have any of the whole spices, they can be replaced with powdered spices. Just add them in at the same time as the paprika and turmeric.
• If you don’t have non-dairy yogurt, replace it with another 3 tablespoons of cashews.
• Since the chickpeas don’t need to be marinated, the typical marinade ingredients have been incorporated into the gravy.

Nutrition: 1 of 6 servings
Calories 334| Total Fat 10.5 g | Saturated Fat 2.1 g | Cholesterol 0mg | Sodium 132.6 mg | Total Carbohydrates 49.6 g | Dietary Fiber 12.3 g | Total Sugars 14.8 g | Protein 14.5 g | Calcium 106.2 mg | Iron 5.0 mg | Potassium 510.7 mg |

The post Vegan “Butter” Chickpeas for Under $1 a Serving appeared first on The Beet.

Want to know the best part? The crispy, golden-brown crust! Perfectly flaky layers of homemade topping add a decadent texture and flavor to each bite.

This fool-proof pot pie is guaranteed to win over your family and friends during the holidays, and it just may encourage them to try more plant-based foods. They’ll definitely be asking for the recipe after you serve them a slice.

And don’t worry about overindulging, this recipe is packed with fiber to help keep you full for longer and maintain a healthy weight!

Prep time: 10 minutes

Cook time: 80 minutes

Total time: 90 minutes

Cost: $4.97 recipe | $0.83 serving

Vegan Chickpea Pot Pie

Serves 6

Ingredients

Crust

• 1 ¼ cups all-purpose flour ($0.09)
• ¼ teaspoon salt ($0.01)
• ½ cup vegetable shortening or vegan butter ($1.68)
• 2-3 tablespoons ice-cold water ($0.01)

Filling

• 1 tablespoon olive oil ($0.11)
• ½ medium white onion, diced ($0.12)
• 3 stalks celery, diced ($0.15)
• 2 medium carrots, diced ($0.28)
• 3 cloves garlic, minced ($0.12)
• ¼ cup nutritional yeast ($0.96)
• 1/3 cup all-purpose flour ($0.02)
• 1 ¼ cups vegetable broth ($0.06)
• ¾ cup unsweetened almond milk ($0.69)
• 2 cups cooked chickpeas ($0.34)
• 1 cup frozen green peas ($0.21)
• 2 teaspoons fresh rosemary, minced ($0.05)
• 2 teaspoons fresh thyme, minced ($0.05)
• Salt & pepper to taste ($0.02)

Instructions

Dough

1. Add about ¾ of the flour and salt to a food processor. Pulse 2-3 times to mix. Drop in cubed vegan butter or vegetable shortening and pulse until no dry flour remains and the dough is starting to form clumps, about 20-25 pulses.
2. Scrape the dough away from the sides with a rubber spatula, then add in the rest of the flour and pulse a few more times until just incorporated. Transfer dough to a mixing bowl.
3. Starting with the smaller amount, pour ice-cold water over top and fold and press the dough with a rubber spatula until it comes together. Add more water as needed. Form the dough into a disc, wrap it tightly and transfer to your fridge to chill for 20-30 minutes.

Filling

1. Preheat your oven to 425 degrees F and heat olive oil in a large skillet over medium. Add in diced onions, celery, and carrots. Cook down for 5 minutes to soften the vegetables. Add in minced garlic and continue cooking for 1-2 more minutes.
2. Add nutritional yeast, flour, vegetable broth, and almond milk and stir to combine. Cook for 6-7 minutes until no clumps remain and the mixture is thickened.
3. Lastly, add in the chickpeas, green peas, fresh thyme and rosemary, and salt and pepper to taste. Stir until well combined, then transfer to a cast-iron skillet or oven-safe dish and set aside.

Crust

1. Transfer the dough out of the fridge onto a floured surface and sprinkle with more flour on top. Roll the dough into a circular shape about ¼-inch thick, lifting and rotating the dough throughout to make it even.
2. Once the dough is big enough to fit your pie dish (it should overhang around the edges slightly), pick it up by carefully rolling it over your rolling pin. Transfer and unroll it over the pie dish or skillet.
3. Trim around the edges to even them out, then tuck the remaining crust over itself. Crimp the edges using your thumb and index finger on one side and your other index finger on the other side, or press with a fork. Slice ~4-6 slits in the center to let out steam.
4. Optional: brush the top of the crust with leftover aquafaba from the chickpeas before baking the pie.
5. Bake on 425 degrees F for 35-40 minutes, or until the top is golden-brown and crispy. Let stand for 10 minutes before serving. Enjoy!

Notes

• Wrap the pie crust edges with foil if the edges are starting to burn before the center is crispy.
• Save the chickpea liquid (from cooking or the can) to brush the top of the crust.
• If you are using dried thyme and rosemary, add them in earlier and use about ½-¾ teaspoon to start with.
• The dough recipe can easily be doubled if you’d like crust on the bottom and top. Keep half of the dough chilled while you roll out the first half.

Nutrition: 1 of 6 servings

Calories 447 | Total Fat 21.9 g | Saturated Fat 4.9 g | Cholesterol 0mg | Sodium 312 mg | Total Carbohydrates 51.1 g | Dietary Fiber 9.1 g | Total Sugars 6 g | Protein 13.2 g | Calcium 128.4 mg | Iron 4.5 mg | Potassium 501.6 mg |

The post Vegan Chickpea Pot Pie for Under $1 a Serving appeared first on The Beet.

All you need is potatoes, garlic powder, salt, and pepper to make a healthier version of everyone’s favorite morning side dish. Serve them with sugar-free ketchup, dairy-free sour cream, or sriracha for a spicy kick.

Your mom will also be happy to know you’re looking after her health this year! Potatoes are a great source of potassium and fiber, both of which are deficient in the standard American diet. Who knew eating healthy could taste so delicious?!

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Cost: $1.43 recipe | $0.09 serving

Vegan Hash Brown Patties

Makes 18 patties

Ingredients

• 3 large white or yellow potatoes ($1.06)
• 2 teaspoons garlic powder ($0.02)
• 3 tablespoons olive or avocado oil ($0.33)
• 1 ½ teaspoon sea salt ($0.01) (optional)
• ½ teaspoon cracked black pepper ($0.01) (optional)

Instructions

1. Preheat your oven to 350 degrees F and grease a baking sheet well. Wash and scrub the potatoes, then grate each one on the large side of a box grater.
2. Transfer to a strainer and rinse the potatoes, then transfer to a bowl of cold water to sit for 5 minutes.
3. Drain the water and squeeze the potatoes as thoroughly as you can (cheesecloth works well for this). Then, combine potatoes, garlic, salt, and pepper in a bowl.
4. Add small mounds of potatoes to the baking sheet. Even out the edges and gently press down on them to form patties.
5. Bake for 20 minutes, carefully flips, and brush with more oil. Bake another 15-20 minutes, or until golden and crispy. Enjoy while warm with ketchup, dairy-free sour cream, or Sriracha. Enjoy!

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Notes

• You can also cook the patties in a non-stick skillet with avocado or olive oil. Cook for about 4-5 minutes per side over medium heat.

Nutrition: 1 of 18 servings
Calories 47 | Total Fat 2.1g | Saturated Fat 0.2g | Cholesterol 0mg | Sodium 4.9mg | Total Carbohydrates 6.1g | Dietary Fiber 1.2g | Total Sugars 0g | Protein 1.3g | Calcium 14.5mg | Iron 1.6mg | Potassium 200mg |

The post Easy 3-Ingredient Crispy, Golden Brown Vegan Hash Brown Patties appeared first on The Beet.

To prove it, we’ve assembled 28 of the best, simplest recipes to make for breakfast, lunch, snack, and dinner, that will cost you less than $1 per serving. Yet the old misconceptions remain: A recent survey found that 71 percent of consumers are hesitant to adopt a plant-based diet for fear that it will break the bank. But the exact opposite is true.

Filling your shopping cart with plenty of fruits, vegetables, beans, nuts, and seeds is not nearly as expensive as one that’s full of meat, fish, cheese, and processed foods. So, If you’re looking to save money and spend less on groceries, the most affordable way to eat is a plant-based diet. An Australian study found that it’s possible to save over $1,250 a year at the grocery store by cutting out meat and dairy and eating more plant-based foods.

Take This Plant-Based Grocery List to the Store

To help you get started or support your ongoing plant journey, we created an easy-to-follow guide that will help you budget and save money when you eat plant-based, including mindless tricks we don’t always think of, like buying certain items in bulk.

We also compiled a plant-based groceries shopping list to bring to the store so you know exactly what to buy in a time crunch and still get away with spending less money than you would be having spent more time scanning the aisles.

For the easiest way to shop and enjoy plant-based eating, we compiled seven easy, plant-based breakfast, lunch, dinner, and snack recipe ideas that are all under $1 a serving. In these recipes, you’ll find the dollar amount next to each ingredient as well as the total cost per serving and for the entire dish.

28 Simple Vegan Recipes That Cost Less Than $1 Per Serving

1. Summer Pasta Salad with Dairy-Free Feta

Enjoy a Mediterranean-inspired dish with this quick and easy summer pasta salad recipe that costs under $1 a serving. Al dente fusilli is mixed with summer squash, bell pepper, sun-dried tomatoes, and olives.

Recipe: Summer Pasta Salad with Dairy-Free Feta

2. Vegan “Butter” Chickpeas

Your tastebuds will be in heaven with this rich, creamy, delicious butter chickpea recipe! Inspired by Northern India’s famous butter chicken dish, this recipe is completely meat and dairy-free.

Recipe: Vegan “Butter” Chickpeas

3. One-Pan Vegan Southwest Sweet Potato Hash Wrap

Dig into the bright colors and bold flavors of this southwest sweet potato hash which features spices like cumin, ancho chiles, and smoked paprika to spice things up.

Recipe: One-Pan Vegan Southwest Sweet Potato Hash Wrap

4. Vegan Apple Pie Parfait

Enjoy all the sweet and spicy flavors of apple pie in parfait form – vanilla-infused cashew cream is sandwiched between layers of caramelized apples and chewy cookie crumbles.

Recipe: Vegan Apple Pie Parfait

5. Vegan Lemon Ricotta Pancakes

No dairy is necessary for the makings of the ricotta — just cashews! Blended together with lemon and a touch of salt, you’re left with a creamy consistency that makes these pancakes tender and moist. Each bite is paired with a DIY soy “buttermilk,” fluffy, airy, and soft.

Recipe: Vegan Lemon Ricotta Pancakes 

6. Vegan Cashew Yogurt

This dairy-free cashew yogurt is the rich and creamy treat you’ve been needing in your life. Pair it with fresh fruit and granola for the ultimate gut-friendly breakfast or snack!

Recipe: Vegan Cashew Yogurt 

7. Vegan Spinach Artichoke Dip

In 30 minutes or less, you can dip into the rich, creamy, cheesy flavors of a plant-based spinach artichoke dip.

Recipe: Vegan Spinach Artichoke Dip

Recipe: Vegan Buffalo Chicken Dip Recipe for Under $1 a Serving 

9. Vegan Spinach Ricotta Hand Pies

Spinach “Ricotta” Hand Pies are the perfect appetizer, light supper, or even a healthy snack for busy days when you’re on the go. You don’t have to worry about portioning when you have these delicious convenient, hand-held pies at the ready. (Make extra and freeze the rest.)

Recipe: Vegan Spinach Ricotta Hand Pies Recipe

10. 3 Ingredient All-Natural Fruit Snacks

Sweet or sour gummies are a must for most kids (and adults) when it comes time for an afternoon snack. Make them without all the usual added sugar, gelatin, preservatives, and artificial colors of the store-bought ones. With just 3 ingredients and ready in 5 minutes, you’ll want to pop them like… candy!

Recipe: 3 Ingredient All-Natural Fruit Snacks

11. Homemade Tortilla Chips

Make crispy, crunchy, perfectly salted tortilla chips from home with this easy two-ingredient recipe. Skip deep-frying and processed oils and use avocado oil for a healthier chip.

Recipe: How to Make Tortilla Chips from Scratch

12. Creamy Vegan Tomato Bisque

This plant-based tomato bisque is the more sophisticated cousin of the classic tomato soup we all grew up on. Perfectly ripened San Marzano tomatoes come together with flavorful vegetables like celery, onions, and garlic before a cashew cream is added to the mix for richness.

Recipe: Creamy Vegan Tomato Bisque

13. Vegan Tuscan Chickpea Soup

Enjoy the delicious flavors of the Mediterranean with this Tuscan chickpea soup. Savory Italian spices accompany a fire-roasted tomato broth and creamy chickpeas. Serve your bowl with some crostini and top with vegan parmesan for a hearty lunch or dinner.

Recipe: Vegan Tuscan Chickpea Soup

14. Creamy Dairy-Free Leek Soup

Ready in under 45 minutes and requiring just 10 ingredients, this potato and leek soup is really going to hit the spot! It’s naturally creamy (from potatoes and cashews), ultra-comforting, and extremely easy to make. Now that’s a triple whammy!

Recipe: Vegan Leek Soup

15. Moroccan Carrot Salad

When you’re in the mood for a healthy, flavorful, easy-to-make meal, this Moroccan carrot salad covers all bases! It’s the perfect recipe to make for a side dish with soup or a sandwich, a light dinner, or a hearty afternoon pick-me-up.

Recipe: Moroccan Carrot Salad

16. Kale Salad with Vegan Creamy Chipotle Dressing

This roasted vegetable and kale salad is about to shake things up. Say goodbye to boring, lifeless salads and hello to this smoky, sweet, flavor-infused recipe! Topped with a creamy chipotle dressing, you won’t believe how easy, rich, and delicious this salad is.

Recipe: Kale Salad with Vegan Creamy Chipotle Dressing 

17. Vegan French Onion Soup with Cashew Cheese

Enjoy a completely vegan French onion soup made in the comfort of your own home. Carmelized onions are covered in an umami-rich broth, then topped with baguette slices and melty dairy-free cheese.

Recipe: Vegan French Onion Soup Recipe

18. Baja Cauliflower Tacos with Homemade Chipotle Mayo

Baja “fish” tacos — but hold the fish! These tacos are made Ensenada-style with plant-based ingredients instead. Freshly made corn tortillas are filled with beer-battered cauliflower, creamy chipotle mayo, fresh pico de gallo, and shredded cabbage. Enjoy these with a watermelon margarita!

Recipe: Baja Cauliflower Tacos with Homemade Chipotle Mayo

19. Vegan Beet Gnocchi

Make this impressive gnocchi infused with beets for your next date night dinner. This vibrant root vegetable will not only turn your meal a beautiful pink color but will also add a boost of vitamins and minerals.

Recipe: Vegan Beet Gnocchi 

20. Dairy-Free, Vegan Vegetable Risotto

Add this creamy, comforting, flavorful vegetable risotto to your kitchen repertoire – It’s the perfect way to use up all those leftovers hanging out in your fridge for a romantic dish to serve. In this version, savory mushrooms, bright bell peppers, and sweet green peas pair together exceptionally well – but feel free to use whatever vegetables are available and in season.

Recipe: Dairy-Free Vegetable Risotto 

21. Vegan Chickpea Pot Pie

This chickpea pot pie is loaded with protein-rich chickpeas and mixed with hearty vegetables like carrots, celery, and green peas. Try this plant-based version for a twist on the classic recipe.

Recipe: Vegan Chickpea Pot Pie

22. Vegan Sweet Potato Shepherd’s Pie

This vibrant sweet potato and lentil Shepherd’s pie is packed with hearty vegetables and savory spices like thyme and rosemary. It’s guaranteed to fill your kitchen with warm and cozy aromas.

Recipe: Vegan Sweet Potato Shepherd’s Pie

23. Vegan Mini Burrito Cups

Is there anything cuter than mini burrito cups? They are easy to make, fun to eat, and great for any occasion. These tiny tortilla bowls make the perfect finger food for parties and backyard barbecues. Stuffed with refried beans, cilantro-lime rice, jackfruit, and melty “cheese”, the cups are baked to perfection. Top them off with fresh pico de gallo, guacamole, and dairy-free crema for a flavor-packed recipe.

Recipe: Vegan Mini Burrito Cups Recipe 

24. Vegan Thai Green Curry

Creamy, spicy, and full of authentic flavors and textures, this Thai vegetable green curry is delicious, healthy, and easy to make. Serve it with a side of jasmine rice, fresh chilies, and lime wedges for the perfect meal.

Recipe: Vegan Vegetable Thai Green Curry Recipe 

25. Jamaica Paletas, Mexican-Style Popsicles

Cool off with vibrant and refreshing flor de Jamaica paletas as the weather turns warmer! Serve these Mexican-style popsicles for your friends and family — they’ll be a hit!

Made with dried hibiscus flowers, eating this treat is both delicious and healthy. Roselle hibiscus have been consumed for centuries as a medicinal herb, providing benefits like lowered blood pressure, boosted immunity, and stabilized blood sugar levels.

Recipe: Jamaica Paletas, Mexican-Style Popsicles

26. Watermelon Margaritas

What could possibly be better than a margarita? A watermelon margarita (okay, they’re both equally delicious)! This recipe is naturally sweetened, hydrating, and ultra-refreshing. It’s the perfect drink for spring and summer nights.

Only three ingredients are required — fresh watermelon, lime juice, and tequila Blanco. Add a lime and salt rim, and that’s it! The best part about this margarita is how easy it is to customize.

Recipe: Best Watermelon Margaritas Ever

27. Summer Pasta Salad with Dairy-Free Feta

Enjoy a Mediterranean-inspired dish with this quick and easy summer pasta salad recipe that costs under $1 a serving. Al dente fusilli is mixed with summer squash, bell pepper, sun-dried tomatoes, and olives.

Recipe: Summer Pasta Salad with Dairy-Free Feta

28. Vegan “Butter” Chickpeas

Your tastebuds will be in heaven with this rich, creamy, delicious butter chickpea recipe! Inspired by Northern India’s famous butter chicken dish, this recipe is completely meat and dairy-free.

Recipe: Vegan “Butter” Chickpeas

For more delicious and easy plant-based recipes, check out The Beet’s recipe column. 

For more great recipe lists, check out the ones below.

• 7 simple plant-based recipe ideas for under $1 a serving
• 7 popular plant-based soup recipes
• 5 high-fiber recipes that help boost weight loss
• 7 easy plant-based breakfast recipe ideas 
• 8 heart-healthy plant-based recipes to lower your lifetime risk
• 7 one-pot vegan recipes 
• 10 vegan soups and salads recipe
• 4 Sweetgreen Salad Recipes Made Vegan and Affordable 
• 21 Meatless Monday Recipes Everyone Will Love 

The post 28 Simple Plant-Based Recipe Ideas for Under $1 a Serving appeared first on The Beet.

Have leftovers? They’ll keep in the fridge for up to 5 to 6 days in an airtight container. For best results, store individual slices with parchment paper in between a freezer-safe bag or container. Reheat the individual slices in the microwave or oven at 350 degrees F for 5-10 minutes. Enjoy!

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Prep time: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes

Cost: $4.47 recipe | $0.45 serving

Vegan Meatloaf

10 slices

Ingredients

• 1 tablespoon olive oil ($0.11)
• ½ medium yellow onion, diced ($0.12)
• 2 large stalks of celery, chopped ($0.10)
• 1 large carrot, chopped ($0.04)
• 1 ¾ cups cremini mushrooms, diced ($0.23)
• 4 cloves garlic, minced ($0.16)
• 3 cups cooked chickpeas ($2.25)
• 1 ¼ cup panko breadcrumbs ($0.50)
• ¾ teaspoon dried thyme ($0.07)
• ¾ teaspoon dried rosemary ($0.02)
• ½ teaspoon smoked paprika ($0.02)
• Sea salt & pepper to taste ($0.02)
• 2 tablespoons tamari or soy sauce ($0.36)

Sauce

• ½ cup vegan-friendly barbecue sauce ($0.32)
• ½ cup ketchup ($0.15)

Instructions

1. Preheat your oven to 375 degrees F and line an 8 by 5 loaf pan with parchment paper
2. Heat the olive oil in a large skillet over medium. Sauté onions, mushrooms, carrots, and celery, stirring occasionally, for 8 to 10 minutes, or until tender. Add the garlic and cook for 30 to 60 more seconds.
3. In a large bowl, mash the cooked chickpeas. Alternatively, you can pulse them in a food processor until crumbly.
4. If you’ve used a food processor, transfer the mix to a large bowl. Add the cooked veggies, panko breadcrumbs, thyme, rosemary, smoked paprika, salt, pepper, tamari, half of the barbecue sauce, and half of the ketchup.
5. Stir until the mixture sticks together when you press it between your fingers. Transfer to the prepared loaf pan, pressing down firmly. Mix the other half of the barbecue sauce and ketchup, then brush the top of the loaf.
6. Bake, uncovered, for 40 to 45 minutes, or until the glaze appears matte. If the top is starting to brown too quickly, cover it with foil.
7. Let the loaf cool in the pan for 10 to 15 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm. Enjoy!

Nutrition: 1 of 10 servings
Calories 164| Total Fat 3.3 g | Saturated Fat 0.4 g | Cholesterol 0 mg | Sodium 414 mg | Total Carbohydrates 28 g | Dietary Fiber 4.8 g | Total Sugars 9 g | Protein 7 g | Calcium 59 mg | Iron 2.4 mg | Potassium 314 mg |

The post Easy Vegan Meatloaf for Under $1 a Serving appeared first on The Beet.