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

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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

If you’ve been here for a while, you probably know that I LOVE smoothies. I literally have them for breakfast every day! But, for some reason, I haven’t really shared many smoothie recipes on here. If you follow me on Instagram, you see the Peanut Butter & Berry Smoothie in my stories ALL the time, and it’s because I legit have it almost every day.

Smoothies are fruit or veggie shakes to which an infinite variety of ingredients can be added. With the right combo, you can make a super energetic and restorative mix!

Today’s smoothie is nutritious and delicious, thanks to the great contribution of vitamins and minerals that blueberries, blackberries, and bananas have. In addition, not only does this smoothie tastes amazing, but can also aid with skin thanks to the antioxidants that protect you from external aging agents, as well as providing anti-inflammatories and polyphenols, which may help prevent neurodegenerative diseases, cardiovascular diseases, and diabetes.

On another hand, this can be a protein-packed smoothie thanks to the amazing Four Sigmatic Peanut Butter Protein Powder, which I love using as an extra nutritional boost.

Feel free to truly make this smoothie your own! Here are a few extra ingredients suggestions for this Peanut Butter & Berry Smoothie:

• Cacao Powder
• Almond Butter
• Chia Seeds
• Acaí
• Coconut Yogurt
• Oats
• Dates
• Coconut water

Get 10% in any Four Sigmatic purchase, when you use the code: VEGGIEJEVA

Pin Print

Recipe: Peanut Butter & Berry Smoothie

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 cups frozen blueberries
• 2 frozen bananas (medium size)
• 1 ½  tbsp Four Sigmatic Peanut Butter Protein Powder, or 1 tbsp peanut butter
• 1 tbsp hemp seeds
• Optional: ¼  tsp cinnamon
• 1 cup plant-based milk of choice (+ more if necessary) or water

Procedure

1. Add all of the ingredients to a blender.
2. Blend until reached the desired consistency and all the ingredients are well combined. 
3. Pour into 2 glasses, serve, and ENJOY!

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

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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!

The post Protein-Packed Peanut Butter & Berry Smoothies appeared first on VeggieJeva.

This creamy and delicious Mango Cheesecake is the perfect dessert for summer. The coconut-mango combo creates a smooth mousse-like texture and an intense mango flavor, that takes you straight to the Caribbean. 

Vegan | Gluten-free | Soy-free

Like I mentioned in one of my previous posts, it’s mango season in Puerto Rico and a few weeks back we had more mangoes than we could handle. So, naturally, I frantically started making everything that I could with mangoes, until I gave up and froze the remainder of them. Now I have 3 bags of frozen mango pulp in the freezer. One of the recipes that came out of that, is today’s no-bake Mango Cheesecake recipe.

I wanted something super simple but beautiful, and that didn’t require me to spend hours in the kitchen or turn on the oven (it’s hot as hell lately). You’ll find that this mango cheesecake recipe is very different from the other ones out there. For starters, most mango cheesecake recipes I’ve come across are really pale; I have no idea how that happens, mangoes are literally bright yellow. It’s also completely vegan and no-bake, with no artificial flavors and colors. 

How is it made?

If you don’t live anywhere near the Caribbean or the tropics, and, like most of the world, you’re still stuck inside due to COVID-19, the combination of mango and coconut within this recipe will take you straight to the Caribbean. The crust is made from pecans, oats, chia seeds, and coconut. While the filling is made from raw cashews blended with mango and coconut milk. Making this summery dessert vegan, gluten-free, perfectly sweet, flavourful, and creamy.

Highlight Ingredient: Coconut Condensed Milk

I always keep some Coconut Condensed Milk in stock because you can make so many recipes with it; like one of my most famous recipes, Vegan Traditional Coquito. Even though you can sweeten today’s recipe with maple syrup, I highly suggest you give coconut condensed milk a try, because the flavor it gives this recipe is insane. 

I live in Puerto Rico, and it can be tricky to find around, so I always get a six-pack of it from Amazon. 

Recipe: Vegan No-Bake Mango Cheesecake

Ingredients

Pecan & Coconut Crust:

• 1 cup raw pecans (*see notes)
• ½ cup rolled oats
• ⅔ cup shredded coconut
• 1 ½ tbsp coconut oil, melted
• ¼ cup maple syrup
• 2 tbsp chia seeds

Cheesecake Filling:

• 1 ⅓ cup cashews soaked (*see notes)
• 1 14 oz can full-fat coconut milk (*see notes)
• Pulp of 3-4 ripe mangoes
• ¼ cup coconut condensed milk, or maple syrup
• ½ tbsp lemon juice or apple cider vinegar
• Optional: 1 tsp ground turmeric + ¼ tsp black pepper

Procedure

1. Line an 8-Inch round springform pan with parchment paper.
2. Put all ingredients for the pecan & coconut crust into a food processor and process until a sticky mixture is formed. Press the mixture evenly onto the bottom of the prepared pan. Then place it in the freezer to set while you make the filling.
3. Drain the soaked cashews* and add them to the food processor along with the coconut milk; blend until completely smooth. Afterwards, blend in the mango pulp until incorporated. 
4. Then add the remainder of the ingredients to the food processor. Since mangoes can already be sweet, I suggest adding the coconut condensed milk gradually, to avoid the cheesecake turning really sweet.  
5. Remove the pan from the freezer and pour the cheesecake filling onto the crust. Garnish as desired; I drizzled more coconut condensed milk on top and sprinkled coconut flakes on it as well. Then place the cake back to the freezer and allow it to solidify for at least 4 hours or overnight.
6. Remove the cheesecake approx. 15 minutes before serving it. Serve & ENJOY!

Notes

• You can substitute the pecans for walnuts. 
• Soaking cashews may seem like a bore, but the ultra-creamy results are totally worth it. Make sure to soak the cashews in water for at least 4 hours (or overnight).
• I highly recommend the use of full-fat coconut milk; any other milk will not give you creamy results. 
• Leftovers? The cheesecake can be stored in the freezer for up to 3 months.

Here are my other vegan cheesecake recipes:

• Vanilla & Pumpkin Layer Cheesecake
• Cookie Dough Cheesecake
• Pumpkin Pie Cheesecake

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.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

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

Disclosure: This page may contain affiliate links that may earn me a small commission, at no additional cost to you. This helps keep the recipes coming!

The post Mango Cheesecake (Vegan & No-Bake) appeared first on VeggieJeva.

Vegan | Gluten-free

If you’ve been here for a while, you might have noticed that one of my favorite things to do is to veganize classic recipes. Which better recipe to start off the year of posts than with a veganized recipe? Get Super Bowl Sunday ready with these Vegan Jalapeño Poppers; the perfect finger food that is a guaranteed crowd-pleaser! 

What are Jalapeño Poppers? It’s a super simple appetizer, made with fresh jalapenos that are sliced in half, filled with a rich creamy filling and topped with crispy panko topping. These are later baked until crisp and golden for the perfect game day spread!

Notes:

• To maintain this recipe gluten-free, use gluten-free panko or breadcrumbs.
• The spice level can be adjusted; the only thing that makes jalapeños spicy is the seeds. If you remove all of the seeds the finished product won’t be spicy at all. If you want a bit of spice, try incorporating some of the seeds into the filling. 

Pin Print

Vegan Jalapeño Poppers

Rating: 5.0/5

( 1 voted )

Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• ½ red onion, finely chopped
• ½ cup mixed bell peppers, chopped
• 2 cloves garlic, minced
• 8 oz vegan soy ground
• ¼ cup of water
• ½  cup vegan cheese shreds
• 6 oz vegan cream cheese
• ½ cup finely chopped cilantro
• 1 tsp ground cumin
• Salt and pepper, to taste
• Optional: cilantro or parsley
• 1 cup panko bread crumbs
• 3 tbsp melted vegan butter
• 8-10 large jalapeño peppers, halved lengthwise and seeds removed

Procedure

1. Preheat oven to 375 F degrees
2. Add avocado oil to a skillet over medium heat. Once the oil is hot, add red onion and garlic, bell peppers, and season with a pinch of salt. Cook, stirring frequently, until onions are translucent, but not browned, about 5 minutes. Add soy ground, water, and cook until warmed through, about 8 minutes. Season to taste with salt, pepper, and cumin.
3. In a large bowl, combine cooked soy ground, shredded vegan cheese, vegan cream cheese, and parsley. Mix to combine thoroughly. Add salt and pepper if needed. Set aside.
4. Combine bread crumbs and melted butter in a separate bowl. Mix to combine. Set aside.
5. Cut jalapeños in half, remove the seeds, fill each half with about 1 tablespoon of the ground/cheese mixture, and top with 2 teaspoons of bread crumbs. Place the jalapeños on a parchment paper-lined baking tray.
6. Bake until the cheese is bubbly and the breadcrumbs are golden-brown and crispy for about 20 minutes.
7. Garnish with fresh green onions and vegan bacon bits.
8. Enjoy!

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

If you have Pinterest, you can find me here and Pin the following picture, if you like!

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

Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. This helps keep the recipes coming! 

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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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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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The post Choco-Cherry Vegan Shake appeared first on VeggieJeva.

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.

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

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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.

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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

Greetings! I hope y’all are doing well! I’m three weeks away from finishing my semester; this makes me both scared & excited… One step closer to getting that master!

Anyways, I made this kickass recipe this week, that surprisingly enough came together in just one try. Which proves how, and I can’t stress this enough (lol), easy this recipe is. There are lots of ways to make this recipe, and the best part is that it’s super versatile. All you need is some ingredients, that you probably already have at home & a food processor.

Getting back to the versatile part, the color and taste will depend on the ingredients that you choose to use. For example, mine were a beautiful golden color because I used pinto beans, white rice & garbanzo flour as the base. However, you can change it up, by using black beans instead or lentils. Also, feel free to use some oat flour instead of chickpea flour. Just stick to the key ingredient, ground flaxseed, which will make these firm but tender, not mushy at all, protein & fiber packed, and bursting with flavor.

These meatballs are delicious on their own, but they would also pair well with just about any pasta, like the classic spaghetti & meatballs. Go a different route, make meatball-sub sandwiches or just have them on their own with marinara sauce & nut-cheese on top.

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Vegan Meatballs

Rating: 5.0/5

( 3 voted )

Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup cooked white rice
• 1 cup cooked pinto beans
• ¾ cup chickpea flour, plus more if needed
• 1 garlic clove
• ½ white onion, chopped
• 1 tbsp tomato paste
• 1 tbsp ground flax seed
• Fresh parsley
• Salt & pepper, to taste

Procedure

1. If you haven't prepared your rice & beans yet, do so now.
2. Preheat oven to 350 F, and line a baking tray with parchment paper.
3. Add all of the ingredients, except the flour, to the food processor, blend
4. After everything is well blended, start adding the flour, and blend until a paste/ball starts to form.
5. When, well combined, start scooping out the mixture, flour your hands & form the balls. This recipe yields about 15-20 meatballs, depending on the size that you make them.
6. Place them in your parchment paper-lined baking tray, and bake for about 15 minutes.
7. Serve, over pasta or on their own. I served mine on some marinara sauce and topped them with a walnut-based cheese.
8. Enjoy!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

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.

The post Vegan Meatballs appeared first on VeggieJeva.