Vegan | Gluten-free | Soy-free

If you are looking for an appetizer that’s tasty and different, you will love this creamy Vegan Whipped Feta with Balsamic Strawberries Dip. The combination of vegan feta cheese with fresh herbs, balsamic glaze, and strawberries is to die for. 

I started making this vegan feta dip a few months ago after seeing a non-vegan version on Instagram. By making slight changes to veganize it, I landed a totally irresistible dip that’s ideal for dipping, spreading, or dressing salads, served with pita bread or toast. It also goes very well with vegetables and can be used as a sauce for pasta. 

The making of: Vegan Whipped Feta with Balsamic Strawberries Dip

We’re living in amazing times where there’s essentially a vegan version of everything. That is the case for feta cheese which is traditionally made from sheep’s milk, now there are so many vegan options!

Although you can make your own, for this recipe a store-bought block of vegan feta works best. My preferred one is Violife and it works great! However, if you can’t find vegan feta cheese, any other soft vegan salty cheese should work. 

To make this recipe, first, you’ll need to roast the strawberries with a mixture of balsamic glaze and maple syrup. This process really brings out their sweetness. This will make them soft and juicy; a new way to enjoy this delicious fruit! 

Meanwhile, start preparing the feta dip by whipping together vegan feta, vegan sour cream, and hummus; chill in the fridge. When the strawberries are done, allow them to completely cool down before adding them on top of the dip. Serve the dip on a serving plate or bowl, and top with strawberries, toasted almonds, and mint. If desired drizzle with olive oil for an extra flavor kick. 

You can use this dip in a myriad of ways. As I mentioned before, this dip can also double as a spread on a sandwich, a salad dressing, and a pasta sauce (minus the strawberries). But my favorite way is still as a dip! Serve with toasted bread, pita, and/or veggies.

As you see above, this Vegan Whipped Feta with Balsamic Strawberries Dip is the perfect recipe for when you have guests, because it is prepared in a few minutes with very few ingredients. You can also prepare it ahead of time and keep it well covered in the refrigerator until serving time.

How does it sound? It’s so easy that you don’t even need an excuse to make it! Just do it!

Strawberry Variations:

• Any other berry
• Roasted cherry tomatoes
• Roasted dates
• Artichokes
• Pesto
• Everything bagel seasoning
• Garlic confit

Notes:

• For the feta cheese, I’m using the Violife feta block. 
• If you’re making this recipe for an event, you can make the vegan feta dip and strawberries a couple of hours in advance; just make sure to keep them in separate containers until serving time.
• Leftovers? Store dip in an airtight container in your fridge for up to a week.

Pin Print

Vegan Whipped Feta with Balsamic Strawberries Dip

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Roasted Strawberries

• 2 lbs fresh strawberries
• 2 Tbsp balsamic glaze (or vinegar)
• 2 tsp maple syrup

Whipped Feta Dip:

• 200g block of vegan feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 1/4 cup hummus
• 1/4 cup vegan sour cream
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

Serve With:

• Toasted bread (like sourdough or baguette)
• Fresh mint
• Roasted almonds
• Drizzle of garlic-infused olive oil

Procedure

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. To a large bowl, add all whipped feta ingredients and whip using a hand mixer (or stand mixer) until completely smooth and creamy; scraping down the sides with a spatula as needed. Transfer to the fridge and chill for 30-60 minutes. 
3. While the dip gets chilled, prepare the strawberries. Wash them and remove the stems. Depending on size, slice each strawberry in half or quarters. Pat dry with a paper towel and place on a paper-lined baking sheet.
4. Drizzle the balsamic glaze and maple syrup on top of the strawberries, and toss until combined. Then transfer to the oven and roast for about 30-35 minutes. 
5. When strawberries are done roasting, remove them from the oven and allow them to cool for 5-10 minutes. Transfer them to a container (with all the juices!) and chill in the fridge.
6. When you're ready to serve this recipe, spoon the whipped vegan feta dip into a large shallow bowl; use your spoon to swirl and spread it around. Top with the roasted strawberries.
7. Garnish with roasted almonds, fresh mint, a drizzle of garlic-infused olive oil, and a sprinkle of black pepper.
8. Serve with toasted bread or chips for dipping. ENJOY!

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Vegan | Soy-free

Baking season is upon us and that can only mean one thing: delicious oven-baked goods! Fall head-over-heels with these vegan Salted Pecan Butter & Chocolate Chip Cookies. When you try these cookies, you will not be able to eat just one, they are truly exquisite!

The star flavor in this recipe is pecans, which are used in the form of pecan butter. On another hand, the vanilla extract, lava salt, and, if feeling adventurous, whiskey make for a fragrant cookie that is balanced in flavor and aroma. The end result? Buttery and caramely cookies, with crisp edges and rich-chewy centers. If a chocolate pecan pie were to turn itself into a cookie, this is exactly what it would taste like!

Salted Pecan Butter & Chocolate Chip Cookies 

This recipe is a variation of my previous cookies, so you’ll see many of the usual ingredients. What are you going to need to make these cookies? The usual suspects: vegan butter, salt, flour, and vanilla extract. But also a few other ingredients that give this recipe it’s distinctive flavor, like pecan butter, black lava salt, and burbon whiskey. Although, you can totally leave the whiskey out if you wish. 

Why You’ll Love These Cookies

• A decadent adaptation of my chocolate chip cookies
• Simple to make with only 13 ingredients
• Not overly sweet
• Incredible soft and chewy texture

Pin Print

Salted Pecan Butter & Chocolate Chip Cookies

Rating: 5.0/5

( 1 voted )

Serves: 16-20 Prep Time: 25 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• ½ cup non-dairy butter, melted
• ¾ cup pecan butter, softened
• ⅔  cup dark brown sugar
• 1 flax egg (1 tbsp ground flax seeds + 2 Tbsp water, allow to sit a couple minutes)
• 2 tbsp plant-based milk
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 tsp baking powder
• Dash of cinnamon
• ½ tsp salt
• 1 cup non-dairy chocolate chips

Procedure

1. Preheat oven to 375F degrees.
2. To a mixing bowl, add melted butter & whisk in the sugar. Then mix in the pecan butter, flax egg, vanilla extract, dash of cinnamon & salt.
3. Add in the flour & baking powder. Mix well until combined and a dough is formed.
4. Mix in the chocolate chips, make sure it’s all combined.
5. Chill in the refrigerator for 20 minutes.
6. Scoop out small, tablespoon size amounts of dough, then place on a parchment paper lined baking sheet, leave an inch or two between each cookie. Note: For large cookies, flatten the dough a bit with fingers.
7. Bake for 10-12 minutes. Immediately after baking the cookies, place in a cooling rack.
8. Enjoy!

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

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Vegan | Gluten-free | Soy-free

What better way to take advantage of the approaching cool months, than to create special moments with our loved ones, preparing a delicious meal. Although summer is not over yet, that doesn’t mean you can’t enjoy a delicious creamy soup. 

It’s only a matter of time until our kitchens and our ingredients are permeated with the shades of autumn and invite us to prepare delicious recipes with them. Among all the shades of color this upcoming season brings, orange stands out the most. Probably because many of the produce available this season are related to pumpkin! 

That’s why I’m kicking September with a Vegan Cheesy Squash and Beer Soup.

The recipe- Vegan Cheesy Squash and Beer Soup: 

Traditionally a Cheesy Beer Soup is done with pumpkin and cheese. However, I decided to create my own version with butternut squash and completely vegan; if you don’t have butternut squash, go ahead and make it with pumpkin. I always like to add coconut milk because it gives it a unique creaminess and flavor, but you can customize it with the ingredients you like the most.

The star of this recipe is truly BEER! I’ve always loved experimenting with beer in the kitchen. I just keep getting impressed with how the flavor lingers in dishes like stews, rice and soups, even after it’s been cooked down. For this recipe, make sure to pair it with an ale like pumpkin ale, or a lager like a pale lager. 

This Vegan Cheesy Squash and Beer Soup is ideal as a light lunch or dinner and can be served with any side dish. It can be prepared in less than 45 minutes with ingredients that you can find in any supermarket. However, if you want to take this recipe to a whole other level, make sure to add a few drops of black truffle oil to enhance the earthy flavors and aroma.

Intrigued yet? Let’s get to it!

Essential tips for this recipe:

• Roast the butternut squash in the oven instead of boiling, to notably reduce its water content and get a truly concentrated flavor and sweetness.
• Aromatic herbs like rosemary, thyme, & tarragon added to the butternut squash before roasting, will give a fresh touch to the final result.
• For the beer, go for an ale or a lager.
• If you desire to serve the soup using butternut squash as a bowl, cut the bottom of squash away from the neck of it and clean the insides. Use the remaining butternut squash pieces in this recipe or freeze them for another recipe. Drizzle avocado oil and sprinkle some salt. Bake along with the rest of the ingredients.  

Pin Print

Vegan Cheesy Squash and Beer Soup

Rating: 5.0/5

( 1 voted )

Serves: 2-3 Prep Time: 20 minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2-lb.) butternut squash, cubed
• ½ yellow onion, sliced
• ¾  cup carrots, chopped
• 2-4 garlic cloves
• ¼ cup cashews
• Fresh rosemary sprig
• Avocado oil
• 12oz ale beer
• 1 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• Salt & black pepper, to taste
• dash cayenne pepper
• ¾ cup vegetable broth (plus more if needed)
• ¼ cups coconut milk cream
• Optional: ½ tsp truffle oil

Procedure

1. Preheat the oven to 425°F. Prepare a baking pan with parchment paper. 
2. To a pan add the cubed butternut squash, onion, carrots, garlic cloves, rosemary sprig, and cashews. Drizzle avocado oil on top and sprinkle salt & pepper. Bake at 425°F for 25 minutes or until the squash is tender. 
3. When done, remove from oven and allow to cool down. 
4. To a small saucepan, add beer, bring to a boil and reduce to a simmer. Cook for about 8 minutes to cook down the alcohol. Set aside to cool down.
5. Blender: Add all ingredients, including beer and remaining ingredients to a blender. Blend until completely smooth.
6. Immersive Blender: Add all ingredients and remaining ingredients to the beer. Puree with the immersive blender until completely smooth. 
7. Taste and adjust seasoning if needed. Serve as desired, and ENJOY!

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

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Vegan| Gluten Free | Soy-free

Packed with powerful antioxidants, fibers, plant-based proteins, and most importantly, no added sugars, this smoothie is guaranteed to satisfy your sweet tooth while still being completely healthy. This is my favorite breakfast smoothie for several reasons: 1. Chocolate (obvs), 2. Keeps me full for a really long time, and 3. (I think) Cherries are my favorite fruit.

I think I don’t acknowledge cherries as much on my blog because they’re really hard to find here; I mean, I haven’t seen them in bulk in over a year. I would honestly prefer buying them in bulk, pitting them, and then freeze them. For now, I’m sticking to buying them frozen.

Now I would have this smoothie every day, but I kind of don’t want to ruin its magic, so I only have it on the weekends. And by magic I mean it’s richness and heavenly creaminess. I find it to be a super filling, gives me tons of energy, and it keeps my chocolate craving in check. For me, it works amazingly well as a breakfast, but it can also work as a healthy snack, for a post-workout boost or good-night meal.

For this smoothie, I used frozen bananas as a base for natural sweetness and it also gives it the creamy texture. I also used frozen cherries, raw cacao powder, chia seeds and cacao nibs, that enriched the smoothie with antioxidants, vitamins, and minerals.

Notes:

• Want more nutrition? Try adding ¼ cup of oats.
• Want less chocolaty flavor? Just add 1 tbsp of cacao powder instead.
• Want more heavenly creaminess? Add 2 bananas instead of  1½.
• Don’t like the banana flavor? Switch for your favorite vegan vanilla ice cream!

Pin Print

Choco-Cherry Vegan Shake

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ½ frozen bananas
• ½ cup frozen cherries
• 1 cup of plant-based milk of choice (I use coconut milk)
• 2 tbsp cacao powder
• 1 tsp chia seeds
• 1 tsp cacao nibs
• Chocolate sauce: melt ½ tbsp of coconut oil + 1 tbsp cacao powder + 1 tsp maple syrup

Procedure

1. Blend all of the ingredients together until smooth.
2. Mix the chocolate sauce ingredients and add some to the bottom of your smoothie glass.
3. Pour the shake to the glass, and ENJOY!

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Vegan | Gluten-free

#VeganizedPuertoRican is BACK! In the USA, people usually slater buffalo sauce in their chicken dip and call it a day. We don’t do that here, in Puerto Rico is all about the herbs & spices. I grew up seeing this dip at family gatherings, parties, school/university activities, beach days & work events. I used to love it so much that when I went vegan, my mom made a version with soy ground. Little did we know, that jackfruit would do the trick to make it fully authentic. This Vegan Chicken Dip is nothing but delicious1

This appetizer is traditionally made with chicken (obvs!), cream cheese, garlic, onion, parsley & red bell pepper. With only two ingredients being non-vegan, it ended up being super easy to veganize.

Just swap out the chicken for jackfruit & the cream cheese for vegan cream cheese!

Here’s how I make the Vegan Chicken Dip:

This is a video done in collaboration with 623 Foodie Studio, see it here.

Pin Print

Vegan Chicken Dip

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 30 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (15 oz) can or 2 cups of jackfruit, drained & rinsed
• ¾  cup vegan cream cheese, softened
• ½ red bell pepper, chopped
• ½ cup white or red onion, chopped
• ½ tsp garlic powder
• ½ tbsp nutritional yeast
• Salt & pepper to taste
• Splash of white vinegar (or ½ lemon juice)
• A handful of parsley flakes

Procedure

1. Drain jackfruit, rinse well & place in water for about 20 minutes. This allows the jackfruit to soften up & release any brine that’s left from the can.
2. Drain jackfruit, and remove seeds. Set jackfruit aside.
3. To a food processor, add the vegan cream cheese, red bell pepper, garlic powder, nutritional yeast, and salt & pepper. Blend until the bell pepper is completely combined.
4. Blend in the jackfruit, chopped onion & parsley.
5. Serve with multi-grain chips, carrot, or celery sticks, and ENJOY!

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Vegan | Gluten-free | Soy-free |

Dr. Praeger’s products were provided to facilitate this post. See below for more details.

Dr. Praeger’s dropped a new meatless product line: Pure Plant Protein. The created flavorful soy-free plant-based burgers, breakfast sausage and chickenless tenders that deliver a great texture, 10g of plant-based protein & loads of fiber with all the veggies and clean ingredients for which the brand is known. All while being soy and gluten-free!

For years I’ve been a Dr. Praegers stan, their veggie burgers are the only frozen veggie burgers that I’ve bought for years. That’s why, when the opportunity to work with them was presented, I didn’t think it twice. However, instead of going with a burger, I decided to challenge myself into creating a meal with their plant-based tenders.

Hence: Caesar Salad Tacos! Which has become my favorite quick lunch lately? Years ago, I used to love caesar salad; I would go to Costco just to get their huge bowls. That love quickly went away when I started transitioning to veganism and figured out what is actually in a caesar dressing: SO MUCH JUNK. However, a couple of weeks ago, I found Vegan Caesar by Follow Your Heart at my local supermarket. This drove me to create these tacos, but with a twist!

I used lettuce from my grandmother’s garden, roma tomatoes, plantain croutons, red onions Dr. Praegers Classic Chick’n Tenders & vegan caesar dressing. If you can’t find the vegan caesar or if you feel like making your own, here’s a foolproof caesar dressing recipe.

Pin Print

Vegan Caesar Salad Tacos

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-4 whole-wheat tortillas
• 3 Dr. Praeger's Classic Chick’n Tenders
• ½ cup cherry tomatoes, sliced
• 1 cup lettuce, chopped
• ⅓ cup red onion, chopped
• Vegan croutons of choice
• Vegan caesar salad dressing
• Optional: vegan parmesan

Procedure

1. Cook the tenders according to instructions on the package.
2. While the tenders are cooking, warm up your tortillas on a pan.
3. When the tenders are done, slice each piece in half & group the pieces in three.
4. Assemble your tacos & top with dressing & croutons. Enjoy!

Disclosure: This recipe was created in partnership with Dr. Praegers. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegan recipes you see every week.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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Vegan | Gluten-free | Soy-free 

I’m often asked what I pack for lunch when I meal prep. My answer? Portable and easy meals! Always go simple, with minimal meals that are easy to carry when you’re on the go. Today, I bring you a classic: Garden Chickpea Salad. You can have this with some multigrain chips, or as my favorite, a sandwich; this is essential for heading off to school or work for the day.

This Garden Chickpea Salad is an easy, satisfying, and delicious vegan alternative to the usual non-vegan sandwich fillers. It’s so refreshing and flavorful, that it puts every tuna or chicken salad ever made put to shame.

With easy to find (& grow) ingredients, you can make an entire week worth of lunch for just under $10 in just 15 minutes! However, this Garden Chickpea Salad offers endless possibilities; you can easily customize this recipe by using other veggies, herbs & spices, and dare I say berries (?), that you might already have in your kitchen.

Pin Print

Garden Chickpea Salad

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ½ cup Chickpeas, rinsed & drained
• ½ cup shredded carrot
• 2 stalks celery, finely diced
• ½ red onion, finely diced
• ½ cup bell peppers, chopped
• ½ cucumber, chopped & seeded
• ¼ cup Vegan Mayo (I used Just Mayo)
• Juice of ½ lemon
• Salt & pepper, to taste
• Garlic powder, onion powder, & paprika, to taste

Procedure

1. Drain and rinse your chickpeas and add them to a large bowl. Roughly mash the chickpeas with a potato masher or fork. I like to leave some chunks of the chickpeas in there.
2. Add the carrot, celery, onion, bell peppers & cucumber and mix well. NOTE: remember to remove the center of the cucumber (seeds & gooey part), otherwise after a couple of days there will be some liquid in your salad.
3. Mix in the vegan mayo, as well as the herbs, spices & lemon juice.
4. Serve with some multigrain chips or as a sandwich, and ENJOY!

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Vegan | Gluten-free | Soy-free

Brownie Batter for breakfast? Yes, please!

Recipes for overnight oats are all over Pinterest!  They all look so good, but it became necessary for me to create my own chocolaty recipe. Plus with juggling grad school, work and my internship, weekday breakfasts can be rough. Breakfast to-go & rush out the door.

So what I do is, I prepare a huge bowl of them on Meal Prep Sunday’s, and have it for through the week. It’s amazing, and I even got my mom on the bandwagon.

Prepare this oatmeal and let it rest throughout the night; You’ll be waking up with a breakfast dessert! The best part? There’s no need to cook and has simple ingredients such as: cacao powder, oatmeal, and plant-based milk. Serve with bananas, peanut butter and/or chocolate chips, to add more decadence. Obviously, this recipe is for 1 serving, but you can easily quadruple it to have a bigger serving.  

*this recipe was originally published on Poliniza’s Blog in spanish, click here to see.

Brownie Batter Overnight Oats

Ingredients:

• ½ cup of oatmeal
• ¾ cup of plant-based milk of choice
• 1 tablespoon of chia seeds
• ⅓ cup of raw cacao powder
• Preferred sweetener (to taste): date syrup, maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon of salt

Process:

1. Add all ingredients to a bowl and mix well with a spoon.
2. Refrigerate in a glass container or container with lid, and place in the refrigerator overnight.
3. Serve with bananas, berries, peanut butter and/or chocolate chips, and enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Vegan | Gluten-free | Soy-free

It’s no secret that I’m a coffee lover, but I also don’t mind a good tea every now and then. Especially these last couple of days that have been so warm here, coffee is a no-go. Plus, St. Patricks Day is just around the corner, which gave me the perfect opportunity to make a green recipe!

Sometimes I go through these weird phases where my body just doesn’t want coffee. When that happens, I start my day off with my homemade, matcha that I can bring to work; on my off days, I treat myself to iced matcha. It’s so amazing because it gives you energy, speeds up your metabolism and even helps relieve anxiety. I love it because it keeps me energized all day long without the afternoon crash. It’s also super simple and only takes a couple of minutes to make.

Facts & Benefits of Matcha:

• One serving of matcha tea is the nutritional equivalent of 10 cups of regularly brewed green tea
• Boosts metabolism and burns calories
• Matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea.
• Calms the mind and relaxes the body, yet it enhances mood and aid in concentration
• Detoxifies effectively and naturally

What kind of matcha am I using? Lately, I’ve been loving Karibe Kombucha’s Matcha Powder Brain Boost; which was gifted to me by one of my coworkers. However, here are some other brands that I love:

• Haru No Ko Matcha
• The Matcha Reserve
• DōMatcha

Notes:

• For this recipe and immersion blender works best.
• Want to make this faster? Skip all of the steps, add everything to a blender, and you’ll have a frappe.
• Cocktail? Instead of milk, use Almond Milk Irish Cream!

Recipe: Mint & Rosemary Iced Matcha

Ingredients:

• 2 tsp matcha
• 8 oz water
• 8 oz plant-based milk of choice
• Sweetener of choice, to taste
• Fresh rosemary
• Fresh mint
• Ice

Procedure:

1. Boil the water, with the rosemary & mint, to make tea.
2. Strain the tea, set herbs aside.
3. Using a whisk, a blender or immersion blender, mix the matcha with the hot water until there are no more dry lumps.
4. To the matcha mix, add your sweetener of choice. Set aside and allow to cool.
5. Using a whisk, a blender or immersion blender, froth the milk until foam starts to appear.
6. Add ice to a glass, and pour over the matcha, followed by the milk.
7. Garnish with herbs, enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Vegan | Gluten-free | Soy-free

Keeping up with this month’s theme (protein), today we have Omelette aux Pois Chiches, the vegan version of Omelette du Fromage. Lol.

This chickpea omelet with spinach, onions & bell peppers is officially my new favorite homemade brunch,  that I think I’ll be enjoying probably all month long. This recipe is simple to make and you can add all of your favorite veggies like mushrooms, peppers, spinach, or onions, tomatoes & green onions.

Chickpea flour has proven to be rich in protein, iron & fiber, and also to be the perfect flour in terms of texture & taste. It’s also extremely versatile and you can add whatever seasoning or herbs you want into the batter. And for added nutritional value, try filling these up with these veggies:

• Onions
• Bell peppers
• Spinach
• Mushrooms
• Tomatoes
• Green onions
• Vegan cheese
• Cilantro Sauce by Good Foods
• Vegan Cheese, like this one by VioLife

What else can I do with chickpea flour? Try adding chickpea flour to various recipes that call for regular flour, like in my Jackfruit Chicharrones. It’s gluten-free, vegan and nutrient-packed; and you can change it up by changing any seasoning.

Notes:

• A nonstick pan works best for this recipe.
• When flipping the omelet, loosen up the bottom with a spatula before so it doesn’t stick and break.
• You can also mix the dry ingredients ahead of time and keep in in a sealed jar. When you’re ready to make omelets, you just need to liquid and veggies.
• Try every seasoning, except curry powder, it will turn your batter red as soon as it hits the pan. This was my first try at this recipe.

Recipe: Chickpea Omelet

Servings: 2-4

Ingredients

Batter:

• 1 cup chickpea flour
• 1 cup plant-based milk or water
• 1 tbsp nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt & pepper to taste
• Non-stick spray

Veggies (about ¼ cup of veggies per omelet):

• Spinach
• Onions
• Green onions
• Bell peppers
• Mushrooms

Procedure:

1. Mix chickpea flour, with all of the ingredients in a bowl (except non-stick spray), and whisk until there are no lumps. You want the texture to be like pancake batter.
2. Chop up the veggies you want to add to your omelet.
3. Heat up the pan to med-low heat, and spray with nonstick spray
4. Pour batter into the hot pan, top with veggies, and cook for about 5 minutes over medium heat until the top of the omelet no longer looks wet.
5. Carefully flip the omelet to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.
6. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
7. Serve, garnish with tomatoes, minced onion, sliced avocado, greens & your favorite sauce.
8. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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