The gluten-free breadcrumbs are made with oats that are ground up and turned into a flour-like texture for a crispy finish. To complete your masterpiece, this dish is mixed and topped with seasonal herbs and spices such as sage, rosemary, thyme, and nutmeg – so it has a taste of holiday cheer with every bite.

Recipe Developer: Britt Berlin, @the_bananadiaries
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes

Easy Baked Vegan Mac and Cheese (Gluten-free!)

Yields 10

Ingredients

• 16 ounces macaroni pasta, gluten free*
• 480 ml unsweetened dairy free milk (oat milk recommended), room temperature
• 8 ounces shredded vegan cheddar cheese*
• 8 ounces shredded vegan mozzarella cheese
• 5 tbsp oat flour
• 66 grams salted vegan butter
• Optional: 2 tbsp plain pea protein

Vegan Gluten-Free “Breadcrumbs:”

• 45 grams rolled oats, ground into flour
• 66 grams salted vegan butter, melted
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/4 tsp nutmeg

Instructions

1. Please read through all instructions before beginning.
2. Prep: Preheat the oven to 400F. Grease a large casserole dish with olive or cooking oil and set aside. Measure out all ingredients before beginning.
3. Cook the pasta: Bring a large pot of water to a boil. Add in the macaroni pasta, and cook until al dente, about 7 minutes. Drain the pasta and set aside. Reserve 1/4 cup of pasta water. While the pasta is cooking, you’ll make the vegan cheese sauce.
4. Make the vegan cheese sauce: In a medium pot, heat the vegan butter until melted, then add in the oat flour. Whisk for 2-3 minutes, until the mixture thickens. Then add in the dairy free milk, along with the reserved pasta water, and whisk until combined. Allow the mixture to begin to boil then reduce the heat to medium. Add in the vegan cheeses, and whisk together on medium-low heat until the vegan cheese has completely melted into the milk mixture. This should be about 4-5 minutes.
5. Add the pasta to the cheese sauce: Stir the pasta into the cheese sauce until evenly coated. Then spoon the mac and cheese into the casserole dish and set aside as you make the breadcrumbs.
6. Make the vegan bread crumbs: combine the oat flour with the rosemary, thyme, and nutmeg. Whisk in the melted vegan butter, then sprinkle the oats over the mac and cheese.
7. Bake the vegan mac and cheese: Place the casserole dish into the oven to bake for 15-18 minutes, or until the breadcrumbs are lightly browned. Turn the broiler on for the remaining 2 minutes of baking to evenly brown the breadcrumbs.
8. Serve and enjoy! Remove the mac and cheese from the oven, and allow it to cool for 10 minutes before serving.
9. Storage: Store any remaining vegan mac and cheese in an airtight container and in the fridge for up to 4 days.

Notes

• Vegan cheese recommendations: I recommend using Violife or Forager Project.
• No bake option: simply follow steps 1-5, omitting the casserole dish, for an easy vegan mac and cheese recipe.
• To make ahead of time: Make the pasta up until step 5. Then cover and place the pasta dish into the fridge to chill until the next day. When ready to bake, preheat the oven and bake the pasta for 40-42 minutes or until the oats are slightly golden in color.

Nutritionals 

Calories 410 | Total Fat 15.7g | Saturated Fat 6.6g | Cholesterol 12mg | Sodium 490mg | Total Carbohydrates 49g | Dietary Fiber 5.3g | Total Sugars 4.7g | Protein 16.3g | Calcium 200mg | Iron 3mg | Potassium 53mg |

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

The post Easy Baked Vegan Mac and Cheese That’s Gluten-Free appeared first on The Beet.

Britt Berlin, known as @the_bananandiaries, is the baker behind this masterpiece and considers it to be a “secretly” vegan pie, because she thinks it tastes better than the real thing, and you can fool anyone who’s used to eating desserts made with butter, eggs, and milk into thinking those ingredients are in this pie, too, though it’s plant-based and dairy-free!

Baking this recipe is a photo-worthy experience, but it’s so simple you may not want to share your kitchen secrets since it only calls for most of your pantry staples  – with the exception of coconut milk and a vegan pie crust.

Any children in the vicinity will love to help fill the pie with the gooey, nutty, and delicious pecan, chocolate filling, and everyone will gravitate towards the kitchen as they begin to smell the delicious aroma of the chocolate baking.

Be the chef you’ve always aspired to be with this easy, tasty, yet healthier-for-you vegan dessert that is sure to please everyone at the dinner table – plant-based or not –alike.

Recipe Developer: Britt Berlin, @the_bananadiaries
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Vegan Chocolate Pecan Pie

Yields 10

Ingredients

• 1 vegan pie crust (gluten free option if needed)
• 2 cups pecan halves
• 1 cup chocolate chips (anything from 75%-100% chocolate)
• 1/3 cup coconut sugar
• 3/4 cup coconut milk
• 1/4 cup maple syrup
• 3 tbsp ground flaxseed with 1/2 cup water (allow the mixture to sit for 5 minutes)
• 2 tbsp arrowroot powder
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. First, prepare the pie crust according to the vegan flaky pie crust recipe. You will need to par-bake it.
2. Once the pie crust is par-baked, begin to make the filling.
3. Preheat the oven to 350F. While the oven is preheating, lay the pecan halves onto a baking sheet lined with tin foil.
4. Place the pecan halves into the oven to toast for 7 minutes, or until fragrant. Remove from the oven and let cool. Keep the oven on at 350F.
5. In a large bowl, stir the coconut milk, vanilla, coconut sugar, arrowroot powder, flaxseed mixture, and maple syrup together.
6. Add in the pecan halves and chocolate chips, and fold the pecans and chocolate into the mixture until the two are evenly coated.
7. Carefully spoon the mixture into the pie crust.
8. Bake the pie for 30 minutes with crust covered with tinfoil or a pie crust shield around the pie crust edges. Then remove the pie shield and bake for an additional 20-25 minutes, or until the filling has been set.
9. Remove from the oven and allow to cool for 2 hours before serving.

Nutritionals 

Calories 454 | Total Fat 33.5g | Saturated Fat 10.5g | Cholesterol 4mg | Sodium 204mg | Total Carbohydrates 36.3g | Dietary Fiber 4.6g | Total Sugars 21.3g | Protein 5.6g | Calcium 58mg | Iron 2mg | Potassium 255mg |

Notes

*made for a 9″ pie dish

The post Thanksgiving Dessert: Vegan Chocolate Pecan Pie appeared first on The Beet.

This particular recipe is the brainchild of Britt Berlin, founder of the @the_bananadiaries who is the master of making things look elaborate but are so easy to do. This cornbread only requires one bowl and just five minutes to prepare and 25 minutes to bake. To compliment your cornbread and for presentation purposes, whip up some homemade vegan buttermilk spread, or try one of the many plant-based butter products from your grocery store and serve them on a festive platter.

Recipe Developer: Britt Berlin, @the_bananadiaries

Prep Time: 5

Bake Time: 28

Easy Vegan Cornbread

Yields 9

Ingredients

• 125 grams all purpose flour or gluten free 1:1 baking flour or oat flour (see notes)
• 140 grams cornmeal
• 100 grams granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 75 grams salted vegan butter, melted and cooled to room temperature
• 65 grams unsweetened applesauce, room temperature
• 1 tbsp maple syrup, room temperature
• 240 ml vegan buttermilk

Instructions

1. Please read through all instructions before beginning. Prep: Preheat the oven to 350F.
2. Lightly grease the bottom and sides of an 8×8 baking pan with olive oil, and place a piece of parchment paper down. Make sure that the vegan buttermilk is prepared (mix together the dairy-free milk and apple cider vinegar. Set aside to curdle).
3. Whisk together the dry ingredients: In a medium bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and sea salt. Set aside.
4. Make the cornbread batter: In a large bowl, whisk together the vegan butter, applesauce, and maple syrup. Add in the dry ingredients, along with the vegan buttermilk, and gently whisk together until there are no more dry clumps.
5. Bake the vegan cornbread: Pour the cornbread batter into your prepared baking pan.
6. Place into the oven to bake for 25-28 minutes, or until a toothpick comes out clean.
7. Slice and serve: Remove the cornbread from the oven, and allow it to cool in its pan for 10 minutes. Then transfer to a cooling rack. Slice and serve!
8. Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutritionals 

Calories 250 | Total Fat 10.1g | Saturated Fat 6.4g | Sodium 186mg | Total Carbohydrate 37.9g | Dietary Fiber 2.2g | Total Sugars 14.2g | Protein 3.3g | Calcium 105mg | Iron 2mg | Potassium 224mg |

Notes 
Oat flour: Please add in an additional 1 tsp arrowroot starch or cornstarch to your oat flour to help it bind. Once baked, leave the cornbread for another 10 minutes in the baking pan to cool before transferring it. The oat flour cornbread is more crumby if you slice it immediately. Patience is key!

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

The post Easy Vegan Cornbread Recipe appeared first on The Beet.

This plant-based recipe by Britt Berlin, aka @the_bananadiaries, calls for replacing your usual marshmallow for vegan marshmallows (since the regular kind often contains gelatin, an animal protein), and swaps dairy for plant-based milk and melted coconut oil.

Every bite of this casserole will burst with a combination of savory and sweet flavors, which everyone will love. The sweet potatoes add a rich, cinnamon, festive flavor paired with the marshmallows which deliver a sugar-filled bite.

This recipe only takes 10 minutes to prepare and 40 minutes to bake, during which time you can sit back and enjoy the smell of warm sweet potatoes and sugar from the oven. To really outdo yourself, start by doubling the recipe – because everyone will come back for seconds.

Recipe Developer: Britt Berlin, @the_bananadiaries

Prep Time: 10
Cook Time: 40
Total Time: 50 minutes

Super Easy Vegan Sweet Potato Casserole (Paleo Option)

Yields 10

Ingredients

Sweet Potato Casserole Base:

• 950 grams cooked sweet potato, skin removed
• 100 ml dairy-free unsweetened milk
• 30 grams arrowroot powder or cornstarch
• 50 grams maple syrup
• 1 tbsp cinnamon
• 1 tsp vanilla

Paleo Vegan Sweet Potato Casserole Streusel:

• 2/3 cup cassava flour*
• 1/2 cup coconut oil, melted
• 1 tbsp cinnamon
• 2 tbsp maple syrup
• 2/3 cup pecans

Vegan Marshmallow and Pecan Topping:

• 1 bag vegan marshmallows
• 1/2 cup pecans

Instructions

1. Preheat the oven to 375F, and make sure you have a large baking dish; somewhere around 9×11″
2. In a large bowl, use a potato masher or hand mixer paddle to mash the sweet potatoes. You want the texture to be smooth.
3. Add in the arrowroot powder, maple syrup, coconut cream, cinnamon, and vanilla, and combine it all together until it’s a thick batter.
4. Spoon the sweet potato mixture into the baking dish and set it aside after you’ve chosen your topping.

For the Paleo Vegan Streusel:

1. With the sweet potato casserole off to the side, in a medium bowl, whisk together the cassava flour and cinnamon.
2. Add in the melted coconut oil and maple syrup, and combine until it’s a wet crumble.
3. Sprinkle the pecans over the sweet potato casserole, and then crumble the streusel topping evenly over the casserole.
4. Place the casserole into the oven to bake for 35-45 minutes, or until the streusel is starting to crisp.
5. Remove from the oven and serve.

For the Vegan Marshmallow and Pecan Topping:

1. Sprinkle the marshmallows and pecans evenly over the sweet potato casserole and place the casserole into the oven to bake.
2. Bake for 35-45 minutes, or until the marshmallows have started to brown. If they aren’t browning close to that time, turn on the broiler to medium and allow the marshmallow to broil for 1-2 minutes.
3. Remove from the oven and serve.

Notes:

• To make nut-free: swap out the pecans for pumpkin seeds, and make sure you’re using nut-free dairy-free milk.
• Cassava flour: you can swap in an equal amount of all-purpose or gluten-free 1:1 baking flour in place of cassava flour for the cinnamon streusel topping.
• The day before option: prepare the sweet potato casserole filling according to the directions, and top with desired topping (either marshmallows or streusel). Cover the sweet potato casserole and place it in the fridge overnight. 40 minutes before serving, place the sweet potato casserole into the oven to bake. Remove and serve warm.

Nutritionals 

Calories 304 | Total Fat 17.3g | Saturated Fat 10g | Sodium 69mg | Total Carbohydrate 36.3g | Dietary Fiber 5.3g | Total Sugars 12g | Protein 3.1g | Vitamin D 4mcg | Calcium 34mg | Iron 4mg | Potassium 500mg |

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

The post Super Easy Vegan Sweet Potato Casserole appeared first on The Beet.

Nothing is more delicious than the moment when you take a bite of a warm chocolate chip cookie and the gooey dough and chocolate chips melt in your mouth. Yes, this is what happens when you indulge in these vegan cookies. It’s not always easy to find the best plant-based cookie recipe because sometimes vegan cookies can taste a little dry and flavorless, without dairy ingredients like eggs, butter, and milk – but we have the BEST recipe.

So, after searching the web and doing experimental baking, The Beet found the best vegan chocolate chip recipe–hands down. This might be the gooiest cookie you’ll ever eat and the cleanup process might be the easiest you’ve ever had.

These cookies are made in one bowl and call for convenient ingredients, most of which you probably have in your pantry right now. This recipe is one-hundred percent vegan, gluten-free, and easy to make, great for children, anyone with allergies, and cookie lovers–like myself. Pour a glass of plant-based milk and enjoy every single bite.

Recipe Developer: @thebananadiaries 

Why we love it: A good chocolate chip cookie never gets old and in fact, they’re acceptable to eat year-round, even when the sun is blazing hot. This recipe hits the spot. It’s healthier than traditional chocolate chip cookies and has the same gooey sensation. You will be happy you made these cookies and add the recipe to your baking list.

Make it for: A sweet treat or bake a batch and give them to your neighbors as a way to show you’re thinking about them. There’s no better gift than a home-baked dessert that’s plant-based and gluten-free.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

The post The Best Vegan & Gluten-Free Chocolate Chip Cookies Recipe appeared first on The Beet.

We love JUST Egg not only for the taste and health benefits but also because it makes a fluffy, low-fat, cholesterol-free omelet. It’s better for you and better for the planet. You can add any vegetables you have in your fridge to this dish. We filled this one with superfoods like kale, peppers, mushrooms, and sprouts.

Kale is one of the most nutrient-dense foods on the planet, packed with vitamins K and C, and is loaded with antioxidants like kaempferol, which has been shown in studies to reduce the risk of chronic disease. We topped this omelet with alfalfa sprouts, which are supercharged with vitamins and minerals like vitamin C, folate, and manganese.

Mushrooms are full of B vitamins that are heart-healthy and have anti-inflammatory and anti-cancer effects, according to studies. They’re also known to enhance our immune systems. Essentially, mushrooms are some of the best things we can possibly eat. Meanwhile, peppers are a great source of vitamins A, C, potassium, folate, fiber, and iron. They have been shown to reduce the risk of heart disease and cancer.

If you like your omelet a little bit spicy, add a dash of your favorite hot sauce for a kick of heat to finish off this perfect plant-based meal. You can find pourable JUST Egg in your local supermarket in the refrigerator section. Check out this handy store locator, and more great JUST Egg recipes to try, like this Kale and Mushroom Quiche.

The post Power Your HealthGoals With This Superfood Omelet Made with JUST Egg appeared first on The Beet.

The dairy-free, egg-free cake is fluffy and light and the coconut shreds add a zesty, sweet finish.

The main ingredients include coconut cream, apple cider vinegar, vegan butter, and unsweetened applesauce as an egg replacement. The coconut milk, vanilla extract, coconut extract, coconut shreds, and powdered sugar will go into a rich icing that you’ll drizzle on top of your masterpiece.

The beauty of bundt cakes is that they’re a perfect centerpiece for your dining room table or picnic party. For added elegance, serve the bundt cake on a cake stand with a glass dome or evenly slice it and display it on an oval platter as finger food.

Love the styling and presentation of this bundt cake? Treat yourself to this cake stand and glass dome.

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Prep time: 10 minutes
Bake time: 60 minutes

Vegan Coconut Bundt Cake

Serves 10-12

Ingredients

• 1 can (398 mL) heavy coconut cream, room temperature
• 2 tsp apple cider vinegar
• 3 ½ cups (480 g) of all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 ½ cups (300 g) organic granulated sugar
• 1/2 cup (113 g) salted vegan butter, room temperature
• 3/4 cup (180 g) unsweetened applesauce, room temperature
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup (90 g) coconut shreds, unsweetened
• 2 cups powdered sugar
• ¼ cup coconut milk
• Coconut shreds for topping

Instructions

1. Prep: Preheat the oven to 350°F and grease a 10-cup bundt pan with oil. Set aside. Mix together the coconut cream and apple cider vinegar together in a bowl. Set aside.
2. Whisk the dry ingredients: Whisk together just the flour, baking soda, and baking powder in a medium bowl. Set aside.
3. Make the batter: In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, cream together the vegan butter and sugar until the sugar dissolves into the butter, about 3 minutes. Scrape down the sides as needed. Add in the unsweetened applesauce, vanilla, and coconut extract, and continue to mix again until combined, scraping down the bowl as needed. Add in the flour mixture followed by the coconut cream and coconut shreds, and continue to mix until the flour mixture is just incorporated, being careful not to over mix.
4. Bake: Pour the cake batter into the bundt cake pan and place the pan into the oven to bake for 58-60 minutes, or until a toothpick comes out clean.
5. Cool: Let the cakes cool in the pan for 10 minutes, then carefully flip the cake to a drying rack to cool completely before frosting.
6. Make the glaze: When ready to glaze, whisk together the powdered sugar and coconut milk until completely combined. Pour the glaze on top of the coconut cake, and top with shredded coconut.
7. Serve: Slice and serve!

The post Vegan Coconut Bundt Cake appeared first on The Beet.

This recipe is healthier than the traditional or store-bought version (made with dairy and eggs) because it’s completely vegan and gluten-free, yet tastes just as rich. Instead of using regular ingredients, these heart cookies call for dairy-free butter, flaxseed as an egg replacement, almond flour, and vegan royal icing–all of which you can find in your local grocery store or purchase online.

This year we urge you to stay in to stay healthy and get creative with your holiday surprises and planning at home. Spend the day or night before choosing recipes you want to make for dinner Sunday night, then start baking and decorating each cookie with words that express your feelings. Feel free to add heart-shaped sprinkles, confetti, or even chocolate chips to the cookies. If you plan to give these treats to a loved one, wrap each cookie in clear bags and tie them with a red ribbon to make the surprise even more special.

Prep: 5, plus 30 minutes for chilling

Bake: 12

Recommended Vegan Food Colors:

Powders: Sunfood, BareOrganics

Liquid: Nomeca (used in photo), Go Supernatural, WholeFoods365, Americolor

The post Make These Vegan Conversation Heart Cookies Just in Time For Valentine’s Day appeared first on The Beet.

All you need is five minutes to prepare the casserole and when the dish is in the oven, curate your serving tray to surprise mom with breakfast in bed on her special day. When the casserole is ready to be removed from the oven, let it cool for five minutes, cut it into six pieces, plate each one with a fork and let mom savor every bite.

Prep: 5 minutes
Bake: 35 minutes

Vegan Breakfast Strata

Serves 6

Ingredients

• ½ large loaf of sourdough bread, cubed
• 2 12-ounce containers of JUSTEgg*
• 1 cup halved cherry tomatoes
• 1 cup spinach
• ¼ cup chopped basil
• ¼ cup chopped fresh rosemary
• 1 cup vegan shredded cheese
• Sea salt + pepper to taste

Instructions

1. Preheat the oven to 350F, and grease a medium or 2-quart casserole dish with cooking oil.
2. Add the cubed bread, cherry tomatoes, spinach, chopped basil, and rosemary together to the casserole dish. Sprinkle with a pinch of sea salt and fresh black pepper, and toss together.
3. Pour in the vegan JUSTEgg mixture, and top with vegan cheese.
4. Cover the casserole dish and bake for 25 minutes. Then remove the cover, and bake for an additional 10 minutes.
5. Remove the strata from the oven and serve warm.

Notes:

• If you can’t find JUST Egg: Whisk together 1 cup chickpea flour with 2 cups of water, plus 1 tsp sea salt and 1 tsp turmeric powder. Pour in as you would the JUSTEgg

Nutritionals 

Calories 384 | Total Fat 21g | Saturated Fat 2.7g | Cholesterol 0mg | Sodium 1,087mg | Total Carbohydrates 31.6g | Dietary Fiber 5.8g | Total Sugars 2.1g | Protein 22.1g | Calcium 132mg | Iron 4mg | Potassium 102mg |

Surprise mom with an entire plant-based spread of savory and sweet goodies served in bed on a tray with a vase of fresh flowers, her favorite cup of coffee or tea, and napkins in case of spills. Want to really complete the set? Use the shoppable links below to purchase everything you see, from the tray to the napkins, this way mom can have her cake, and eat it too.

• Mocha Smoothie
• Vegan Raspberry Crumble Muffin
• Vegan Shortbread Cookies
• Vegan Truffles

The post Easy Vegan Breakfast Strata for Mother’s Day appeared first on The Beet.

This Vegan Mocha smoothie is made with a cup of brewed and chilled coffee and cocoa powder for that rich, chocolatey taste everyone loves. The texture of this smoothie is extra creamy from the bananas, similar to a ‘nice’ cream.

The flavors are chocolatey from cocoa powder and sweet from the dates while the spinach adds an earthy, rich aftertaste. Pour the smoothie into a glass and top it with dairy-free whipped cream.

Prep: 5 minutes
Cook: 0 minutes

Vegan Mocha Smoothie

Serves 1

Ingredients

• 2 frozen bananas
• 1 cup frozen spinach
• 3 dates
• 1 cup brewed and cooled coffee
• 2 tbsp cocoa powder
• Dairy-free whipped cream

Instructions

1. Place all ingredients into a blender and blend until smooth.
2. Top with dairy-free whipped cream and enjoy!

Nutritionals 

Calories 314 | Total Fat 2.5g | Saturated Fat 1.1.g | Cholesterol 0mg | Sodium 33mg | Total Carbohydrate 79.6g | Dietary Fiber 12g | Total Sugars 45g | Protein 6.3g | Calcium 68mg | Iron 3mg | Potassium 1563mg |

Surprise mom with an entire plant-based spread of savory and sweet goodies served in bed on a tray with a vase of fresh flowers, her favorite cup of coffee or tea, and napkins in case of spills. Want to really complete the set? Use the shoppable links below to purchase everything you see, from the tray to the napkins, this way mom can have her cake, and eat it too.

• Easy Vegan Strata
• Vegan Raspberry Crumble Muffin
• Vegan Shortbread Cookies
• Vegan Truffles

The post Healthy and Delicious Dairy-Free Mocha Smoothie appeared first on The Beet.