These Vegan Hot Cross Buns do take some time to make, over two hours, mostly from letting the dough rise. Just have fun with it and be patient, which is the key to making the perfect batch of hot cross buns. As long as you follow the steps, trust us, you’ll end up with the most delicious Hot Cross Buns ever. This recipe makes 12 buns which are good for up to one week in a sealed container, but we don’t think they’ll last that long – they’re that delectable!

The post What We’re Cooking for Easter: Vegan Hot Cross Buns appeared first on The Beet.

The best thing about this recipe is that it’s free of refined sugar as the sweetness comes from fresh berries, which are loaded with antioxidants, can help fight inflammation, and are packed with many great nutrients. Oats are known to help lower cholesterol, improve blood sugar, and are a great source of fiber. There are so many great benefits and now you can easily enjoy them in this Triple Baked Oats recipe. 

Triple Berry Baked Oats

Prep Time: 10 Min

Cook Time: 45 Min

Total Time: 55 Min

Servings: 9 Servings

Ingredients:

• 2 ½ Cups Rolled Oats, use gluten-free oats if gluten sensitive
• 1 Tsp Baking Powder
• ¼ Tsp Baking Soda 
• ¼ Cup Apple Sauce 
• 2 Tbsp Maple Syrup 
• 1 Tsp Vanilla Extract 
• 2 ¼ Cup Non-Dairy Milk 
• ¼ Cup Blackberries
• ¼ Cup Raspberries
• ¼ Cup Blueberries 
• Extra berries for topping 

Instructions:

1. Preheat your oven to 350 F and lightly grease an 8×8 baking pan with oil or vegan butter. Take the rolled oats and blend them until you get a flour-like consistency. 
2. In a large bowl, add oat flour, baking powder, and baking soda. Whisk until evenly mixed. Add your apple sauce, maple syrup, vanilla extract, and non-dairy milk. Using a rubber spatula, fold your ingredients in until well combined. 
3. Add blackberries, raspberries, and blueberries to the batter. Gently fold them in until evenly mixed. 
4. Transfer the mixture into your baking pan and evenly spread it out. Top it off with some extra berries and bake in the oven for 30-45 minutes or until you poke a toothpick through the middle and it comes out clean. 
5. Let it cool for 10 minutes before cutting into it. Once cooled down enough, cut it into squares and serve as is or if you want a bit of extra sweetness, lightly dust some powdered on top and enjoy! 

Nutritionals per Serving

Calories 139 | Total Fat 2.2g | Saturated Fat 0.3g | Sodium 64mg | Total Carbohydrates 26.4g | Dietary Fiber 3.4g | Total Sugars 8.7g | Protein 4.1g | Vitamin D 25mcg | Calcium 129mg | iron 1mg | Potassium 165mg |

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This recipe uses many kitchen staples that you probably already have laying around in your pantry. Ingredients like lemon, garlic, and of course asparagus are easily accessible and are packed with nutrients. However, I understand not everyone may like asparagus and if that’s the case feel free to use a different veggie. Broccoli, green beans, snap peas, would all work great in this recipe. Garnish it with some fresh herbs, pair it with your favorite wine, and you’ve got yourself a meal fit to be enjoyed out in the summer sun.

Lemon Garlic Pasta with Asparagus

Prep Time: 5 Min
Cook Time: 20 Min
Total Time: 25 Min

Servings: 4 People

Ingredients

• 12 oz pasta of choice
• 2 Tbsp Vegan Butter
• 1 Shallot, minced
• 2-3 Cups Asparagus, roughly chopped
• 4 Cloves Garlic, minced
• ½ Tsp Salt
• ½ Tsp Dried Oregano
• ½ Tsp Dried Basil
• ¾ Cup Vegan Cream
• 1 Cup Veggie Broth, or more vegan cream if you want it creamier
• 1 Cup Vegan Parmesan
• 1 Tsp Lemon Zest
• 1 Tbsp Lemon Juice
• ½ Tbsp Cornstarch + 2 Tbsp Water

Instructions

1. In a large pot, cook your pasta as directed on the package. While pasta is cooking, heat up a large non-stick pan over medium heat and add your butter. Swirl it around until completely melted.
2. Once your butter is melted, add your shallots and cook for 5 minutes or until it starts to become translucent. Add your asparagus and garlic and cook for an additional 2-3 minutes or until asparagus starts to become more vibrant.
3. Add your salt, oregano, and basil and mix around and cook for 1 minute. Stir in your vegan cream, veggie broth, lemon zest, and lemon juice. Stir in your vegan parm until it’s melted and mixed in. Bring your mixture to a simmer for 5 minutes.
4. Mix your cornstarch with water to create a slurry and add the slurry to your sauce. This will help thicken it up slightly. Once it’s mixed in and your sauce has slightly thickened, add your pasta and stir it around until fully coated.
5. Garnish with extra vegan parmesan, red pepper flakes, fresh herbs, and a slice of lemon. Enjoy!

Nutritionals

Calories 808 | Total Fat 36.3g | Saturated Fat 25.8g | Cholesterol 62mg | Sodium 3392mg | Total Carbohydrates 87.9g | Dietary Fiber 2.8g | Total Sugars 8g | Protein 27.5g | Calcium 290mg | Iron 5mg | Potassium 2224mg |

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The post Quick and Easy Lemon Garlic Pasta with Asparagus appeared first on The Beet.

The best thing about this recipe is all the ingredients can easily be found in your local grocery store now, and to keep things simple we’ll be using pre-mixed taco seasonings. You can always sub this out for a blend of seasoning you like to use for your tacos. Just like a taco, you’re going to want to garnish this recipe with some toppings like vegan sour cream, green onions, and chopped tomatoes.

Vegan Taco Mac & Cheese

Prep Time: 10 Min
Cooking Time: 20 Min
Total Time: 30 Min

Servings: 4-6 People

Ingredients

• 16 oz Short Pasta
• 1 Block Tempeh, crumbled
• 1 Tbsp Oil
• 2 Tbsp Taco Seasoning
• 3 Tbsp Vegan Butter
• 3 Tbsp All-Purpose Flour
• 3 Cups Non-Dairy Milk
• 2 Cups Vegan Cheddar Cheese, shredded
• 1 Cup Vegan Mozzarella Cheese, shredded
• 4 Tbsp Nutritional Yeast
• ½ Tsp Salt
• ½ Tsp Black Pepper
• ½ Tsp Ground Mustard
• Vegan Sour Cream
• Green Onions
• Tomatoes
• Extra Tempeh Crumbles

Instructions

1. Cook your pasta as instructed on the package. While pasta is cooking, crumble up your tempeh and set it aside. Once pasta is finished cooking, drain and set aside.
2. In a large pot, heat up your oil over medium heat. Cook your crumbled tempeh for 5 minutes or until it starts to brown. Add your taco seasoning to the crumbled tofu and stir it around until tempeh pieces are coated. Remove some of your tempeh crumbles for later as a topping.
3. Add your vegan butter to the pan, and stir it around until it’s fully melted. Once melted, stir in your flour for 1 minute. Slowly pour your vegan cream in with a steady stream while mixing it in at the same time.
4. Add in your vegan cheddar cheese and vegan mozzarella and stir it in until combined and your mixture starts to thicken. Stir in your nutritional yeast, salt, pepper, and ground mustard. Add in your pasta and stir until pasta is fully coated.
5. Serve it with a dollop of vegan sour cream, chopped onions, diced tomatoes, and any extra tempeh crumbles. Enjoy!

Nutritionals

Calories 731 | Total Fat 29.4g | Saturated Fat 12g | Cholesterol 3mg | Sodium 1157mg | Total Carbohydrates 95g | Dietary Fiber 5.6g | Total Sugars 12.5g | Protein 21.8g | Vitamin D 1mcg | Calcium 270mg | Iron 6mg | Potassium 344mg |

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This recipe may take some time, but a lot of it will be waiting for either your tomatoes to finish in the oven or waiting for your soup to finish simmering, nothing complicated! And we promise it will be worth it as it yields quite a bit of soup that can last you for up to a week. This recipe also calls for the use of Roma tomatoes however, almost any tomato will work, so go ahead choose your favorite tomato and try this recipe out!

Creamy Vegan Roasted Tomato Soup

Prep Time: 15 Min
Cooking Time: 1 Hour 35 Min
Total Time: 1 Hour 50 Min

Servings: 6 People

Ingredients

• 9 Roma Tomatoes, halved
• 1 Tsp Salt
• ½ Tsp Black Pepper
• 2 Tbsp Olive Oil
• 1 Yellow Onion, diced
• 4 Cloves Garlic, minced
• ½ Tsp Salt
• ½ Tsp Chili Flakes
• 2 Tsp Thyme
• 28 oz Canned Crushed Tomatoes
• 2 Tbsp Sugar
• 2 Cups Veggie Broth
• 1 Cup Non-Dairy Milk

Garnish

• Vegan Croutons
• Coconut Milk or Vegan Cream
• Fresh Thyme

Instructions

1. Preheat your oven to 375F and line a baking tray with parchment paper. Cut your tomatoes in halves and place them on your baking tray.
2. Drizzle your olive oil over your tomatoes. Sprinkle over your salt and pepper. Using your hands, mix the tomatoes around until each tomato is evenly coated. Bake your tomatoes in the oven for 1 hour. Once finished baking, remove it from the oven and let it cool for 10 minutes.
3. In a large pot, heat up another 2 Tbsp of olive oil over medium heat. Add your onions and garlic and saute for 5-7 minutes or until your onions soften and become translucent.
4. Add your salt, chili flakes, and thyme. Saute for an additional 1 minute. Then stir in your crushed tomatoes, sugar, and veggie broth. Mix until combined. Stir in your roasted tomatoes and bring to a simmer. Continue to simmer for 30 minutes stirring occasionally.
5. Using an immersion blender, carefully blend your mixture until there are no more chunks. You can also use a high-speed blender by carefully ladling your soup into a blender and blending it in batches. If you want a smooth soup, you can run your soup through a strainer to remove any of the fine chunks the blender did not catch.
6. Add your non-dairy milk to your soup and stir it in until combined. Serve right away and garnish with a drizzle of vegan cream or coconut milk, vegan croutons, and a sprig of fresh thyme. Eat it alone or pair it with some vegan grilled cheese! Enjoy!

Nutritionals 

Calories 160 | Total Fat 5.6g | Saturdated Fat 0.8g | Sodium 685mg | Total Carbohydrate 24.5g | Dietary Fiber 7.4g | Total Sugars 16.3g | Protein 5.9g | Vitamin D 17mcg | Calcium 155mg | Iron 3mg | Potassium 477mg |

The post Creamy Vegan Roasted Tomato Soup appeared first on The Beet.

A good taco starts with the toppings and in this case, a little goes a long way. A bit of red cabbage, white onion, sliced jalapenos, fresh cilantro, and an extra drizzle of that bang bang sauce will make this taco explode with every bite. The bang-bang sauce is so easy to make and you can use it any way you please: Dip your crispy cauliflowers in the sauce right when it comes out of the oven or drizzle it over your tacos.

https://www.youtube.com/watch?v=8G2m-Fx1IeY&feature=youtu.be
Vegan Bang Bang Cauliflower Tacos

Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 6-8 Tacos

Ingredients

For the Crispy Cauliflower

• ½ Cup All-Purpose Flour 
• ¼ Cup Corn Starch
• 1 Tsp Salt
• ½ Tsp Garlic Powder
• ½ Tsp Onion Powder
• ¼ Tsp Black Pepper
• ½ Cup Soy Milk
• 1 Tsp Sriracha
• ½ Head Large Cauliflower
• 1-2 Cups Panko Breadcrumbs

For the Bang Bang Sauce

• ½ Cup Vegan Mayo
• 3 Tbsp Sweet Chili Sauce
• 1 Tsp Sriracha Sauce
• ½ Tsp Garlic Powder
• 1-2 Tbsp Water

For the Tacos & Toppings

• Corn Tortillas
• Purple Cabbage, chopped
• White Onions, chopped
• Jalapenos, sliced
• Fresh Cilantro

Instructions

1. Preheat your oven to 425F and line a baking tray with parchment paper. Cut your cauliflower into small florets and set them aside.
2. In a large bowl, add your flour, corn starch, salt, garlic powder, onion powder, and black pepper. Whisk it together until evenly mixed. Add your soy milk and sriracha and mix until evenly combined and you get a batter. If you find your batter is too thick, you can mix in a tablespoon of soy milk at a time until you get your desired consistency.
3. Add your cauliflower to the batter and stir your cauliflower around until each piece is coated. Add your panko bread crumbs to a separate bowl. Take each cauliflower floret and toss it around in the panko bread crumbs until it’s fully coated. Transfer to a baking tray. Once each piece is coated in panko bread crumbs, bake in the oven for 20 minutes.
4. While your cauliflower is baking, make the bang bang sauce by adding each ingredient to a bowl and mixing it until combined. Set aside. 
5. Once your cauliflower is finished baking, remove it from the oven. You can dip your baked cauliflower in the bang bang sauce or drizzle the sauce over your tacos.
6. To assemble your tacos, get your corn tortilla and add your baked cauliflower. Drizzle your bang bang sauce, and add your onions, cabbage, and jalapeno, and cilantro.
7. Enjoy!

Nutritionals (Per Taco When Recipe Makes 8)

Calories 200 | Total Fat 4.9g | Saturated Fat 0.2g | Cholesterol 0mg | Sodium 545mg | Total Carbohydrates 35.5g | Dietary Fiber 3.9g | Total Sugars 4.6g | Protein 4.4g | Calcium 35mg | Iron 1mg | Potassium 169mg |

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The post Vegan Bang Bang Cauliflower Tacos appeared first on The Beet.

To make this Key Lime Pie vegan, instead of using condensed milk like the non-vegan version, we’ll be using the combination of Califia Farms Oatmilk, canned coconut milk, and corn starch. With these three ingredients, you can make an amazing creamy custard, and by adding some lime juice and zest you can make the perfect dairy-free Vegan Key Lime Pie filling.

Vegan Key Lime Pie

Prep Time: 15 Min
Cooking Time: 30 Min
Passive Time: 4 Hours
Total Time: 4 Hours, 45 Min
Servings: 8-10 Slices

Ingredients

For the Crust

• 2 Cups Vegan Graham Crackers, fine crumbs
• ¼ Cup Vegan Butter, melted

For the Filling

• 1 Cup Califia Farms Oatmilk
• ¼ Cup Canned Coconut Milk
• Zest from 4 Limes
• Juice from 4 Limes
• 3 Tbsp Sugar
• ⅓ Cup Corn Starch
• 1 Tsp Matcha Powder (optional), for color

For the Toppings

• Vegan Whipped Cream
• Lime Zest

Instructions

1. Preheat your oven to 350F and line an 8-inch springform cake tin with parchment paper or use an 8-inch pie pan.
2. Make the crust by adding your graham crackers to a blender or food processor and blend until it’s a fine crumb. Add your graham cracker crumbs to a bowl and pour your melted vegan butter in. Using a fork, mix the butter in with the graham crackers until evenly mixed. You should be able to pinch the mixture without it falling apart.
3. Evenly spread your crust mixture into your springform cake tin or pie pan. Using the back of a spoon to press the mixture down. If you are using a cake tin, be sure to spread the crust along the sides as well. Bake in the oven for 15 minutes. Once finished baking, remove it from the oven and let it cool.
4. While the crust is cooling down, make your filling by adding each filling ingredient into a saucepan. Give it a whisk to combine everything and heat it over medium heat while continuing to whisk. After 3-5 minutes, your mixture will start to thicken up. Once it reaches a custard-like consistency, remove it from the heat.
5. Transfer your filling into your graham cracker crust and spread it out evenly. Chill in the fridge for 4 hours or overnight. Top it off with some vegan whipped cream and lime zest.
6. Cut yourself a slice and enjoy!

The post What We’re Cooking This Weekend: Vegan Key Lime Pie appeared first on The Beet.

If you want to make this a peanut-free recipe you can swap out the peanut butter ingredient for almond butter, or if you want to make this a completely nut-free recipe you can try using tahini instead. The flavor profile will be different, but you won’t be losing any of the creamy nutty-ness that the peanut butter brings. Try frying up some sliced tofu or your favorite vegan meat substitute for some added protein on top.

Chili Sesame Peanut Noodles

Prep Time: 5 Min

Cook Time: 10 Min
Total Time: 15 min

Servings: 1-2 People

Ingredients:

• 140g Ramen noodles, about 2 blocks
• ½ Cup Water from cooked noodles
• 4 Tbsp Peanut Butter
• 2 Tbsp Chili Oil
• 1 Tbsp Soy Sauce
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Sesame Oil
• 1 Tbsp Maple Syrup
• ½ Tsp Garlic Powder
• ½ Tsp Salt
• Green Onions, sliced
• Sesame Seeds

Instructions:

1. Cook your noodles as instructed on the package. Be sure to save about ½ cup of the water used to cook the noodles. Drain your noodles and set them aside.
2. To a bowl, add the rest of the ingredients, including the water from the cooked noodles. 3. Give it a whisk until combined. Taste for any adjustments in seasoning.
4. Mix your noodles and sauce together until noodles are fully coated. Garnish with a drizzle of chili oil, green onions, and sesame seeds. Serve right away and enjoy!

The post What We’re Cooking This Weekend: Chili Sesame Peanut Noodles appeared first on The Beet.

For this vegan version of a Banh Mi Sandwich, we are going to be using marinated teriyaki tofu and a mix of cucumbers, purple cabbage, carrots, and jalapenos. You get a perfect combination of sweet, tart, and spicy that makes every bite just as addicting as the last. This is a very easy recipe to make where most of the time spent is marinating the tofu and veggies for a minimum of 30 minutes, but you can even prepare this the day before and have your tofu and veggies marinated overnight for maximum flavor.

Prep Time: 15 Min

Cook Time: 25 Min

Passive Time: 30 Min

Total Time: 1 Hour, 10 Min 

Servings: 4 Sandwiches

Ingredients:

Tofu Teriyaki

• 14 oz Extra Firm Tofu 
• ¼ Cup Soy Sauce
• 2 Tbsp Brown Sugar
• ½ Tsp Garlic Powder
• 1 Tbsp Maple Syrup 
• 1 Tsp Sesame Oil
• 3 Tbsp Rice Wine Vinegar
• 3 Tbsp Cornstarch

Pickled Veggies

• ⅓ Cup Rice Wine Vinegar
• 2 Tbsp Maple Syrup, or liquid sweetener of choice
• ¼ Tsp Salt
• 1 Large Cucumber, thinly sliced 
• 1 Carrot, thinly sliced
• 1 cup Purple Cabbage, chopped
• 1-2 Jalapenos, sliced 

Sandwich

• 1 Baguette
• Vegan Mayo 

Instructions:

1. Cut your tofu into ½ Inch thick slices and set aside. In a bowl add the rest of the teriyaki ingredients and whisk until combined. Add your tofu to a container and pour your teriyaki sauce over the tofu, cover with a lid and gently give it a shake to cover each tofu piece. Marinate in the fridge for 30 minutes minimum or overnight. 
2. In a separate bowl, add your rice wine vinegar, maple syrup, and salt. Whisk until combined. Add your cucumbers, carrots, purple cabbage, and jalapenos to the bowl and give it a toss until evenly mixed and veggies are coated. Marinate this in the fridge as well for 30 minutes or overnight. 
3. Once your tofu is finished marinating, preheat your oven to 400F and line a baking tray with parchment paper. Lay your tofu pieces onto your baking tray and bake in the oven for 25 minutes, flipping halfway through. 
4. When your tofu is almost done baking, start cutting your baguette equally into 4 sections and then cut it in half. Toast your baguettes to get them ready for assembly. 
5. Once the tofu is finished baking, assemble your sandwich by adding your vegan mayo to the baguette, then your tofu teriyaki, and your pickled veggies on top. Close your sandwich up and enjoy! 

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The post What We’re Cooking This Weekend: Vegan Teriyaki Banh Mi Sandwich appeared first on The Beet.

The premade vegan pulled pork makes this recipe easier and faster to make and all you really need to worry about is what kind of toppings to use on your tacos. That’s the great thing about tacos, is how customizable they can be towards your preference. You can throw on some chopped onions, guacamole, vegan sour cream, mango salsa, the options are endless. Don’t be shy to play around with different toppings to find which ones are your favorite!

Vegan Pulled Pork Tacos

Prep Time: 10 Min

Cook Time: 10 Min

Total Time: 20 Min

Servings: 6-8 Tacos

Ingredients

• 1 Tbsp Oil
• 1-2 Packs Vegan BBQ Pulled Pork
• Corn Tortillas

Toppings

• Red Onion, diced
• Avocados, diced
• Tomatoes, diced
• Cilantro

Instructions

1. Warm your tortillas up in a pan for 1-2 minutes on each side until your tortillas become softer and pliable. Transfer your tortillas to a plate and cover with a towel to keep warm.
2. Heat up your oil in a non-stick pan over medium heat. Add your Vegan BBQ Pulled Pork and cook for about 5-8 minutes, stirring frequently until it’s heated all the way through. Set aside.
3. To assemble your tacos, take your tortilla and add your vegan bbq pulled pork, red onions, avocados, tomatoes, and cilantro. Feel free to use whatever toppings you enjoy as well!

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The post Recipe of the Day: Vegan Pulled Pork Tacos appeared first on The Beet.