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Easy but elevated vegan eats

Cantaloupe Orange Mango Smoothie

Cantaloupe Orange Mango Smoothie

Slightly sweet and ultra refreshing, this Cantaloupe Orange Mango Smoothie is dairy-free, low fat and filled with fruit nutrients.

Summer melons make lovely additions to any smoothie. The soft flesh and juicy sweetness of a cantaloupe is the perfect pairing to so many other fruit.

Cantaloupe are especially nice in a smoothie when they’re in season and the fruit are dripping with honey-like sweetness. So, you should ty to use a melon that is in season and also the perfect ripeness.

How to Choose the Perfect Cantaloupe

Selecting the perfect fruit or vegetable for any recipe is one extra way to try and ensure you’re getting the best flavours possible. When you know how to select each type of fruit properly, you’ll get the best tasting produce that tastes how nature intended it to taste.

There are tricks to picking every different type of produce.

When it comes to choosing the perfect cantaloupe there are a few things to keep in mind such as: appearance, touch, and yes even smell!

Cantaloupe is a seasonal fruit and so warm weather brings with it juicier more flavourful melons. To choose a ripe cantaloupe, look for tan exterior with light green lines across it.

Avoid choosing cantaloupe with brown or soft spots! This means it’s on its way out. The perfect melon should be firm, but not too soft or too hard. 

Smell the cantaloupe at the stem core where it was cut from its vines. The scent should have a nice cantaloupe smell. If you don’t smell anything, it’s likely under-ripe.

Those with unpleasing scent are over-ripe. If you plan to wait a few days before cutting and eating the melon, then choose the melon with less smell at the core and give it a few days to ripen further.

Cantaloupe Orange Mango Smoothie Ingredients

Cantaloupe Orange Mango Smoothie

This Cantaloupe Orange Mango Smoothie features only a few ingredients such as:

● Fresh cantaloupe

You can also choose to use frozen cantaloupe instead. Using fresh in-season and perfectly ripe cantaloupe will create the best end result.

● Frozen mango chunks

If you choose to use fresh mango instead then you’ll want to add a bit of ice or chill your smoothie before consuming it. The frozen mango ingredient acts as chiller and does not dilute your smoothie, so it is the best choice. (Adding too much ice can water down the flavour of your smoothie!)

●Orange juice

Choose fresh squeezed right from the orange for the best freshness, but any type of orange juice will suffice.

●Almond milk

Here you can use any type of plant mill you like such as almond, oat, pea, or soy milk! For a sweeter flavour you can add sweetened or vanilla plant milk.

Blending Your Smoothie

Cantaloupe Orange Mango Smoothie

When blending the smoothie, you want to ensure you aren’t left with chunks of fruit in it. This is especially important when blending frozen fruit, which takes a bit longer to reduce down to a pulpy liquid. I use the Zwilling Enfingy Personal Smoothie Blender. It has a smoothie setting that will automatically determine the length of time needed to blend a smoothie and turn off on its own. Occasionally I have to run my smoothies through twice, just for extra measure.

This personal blender even comes with a lid for the blender cup so you can move your smoothie directly to the fridge to chill. It’s perfect for personal sized smoothies, and so much easier than getting out a full size blender and cleaning it when you want just a quick smoothie for one!

Cantaloupe Orange Mango Smoothie

Cantaloupe Orange Mango Smoothie

A refreshing smoothie made of cantaloupe, mango, orange juice and almond milk.
Print Recipe Pin Recipe
Prep Time 5 minutes
Blending time 1 minute
Total Time 6 minutes
Course Breakfast, Drinks, Snack
Cuisine Plant-Based

Ingredients
  

Cantaloupe Orange Mango Smoothie

  • 1 cup diced cantaloupe washed, rind and seeds removed
  • 1 cup frozen mango chunks
  • 1/2 cup orange juice
  • 1 cup plant milk of choice

Instructions
 

Cantaloupe Orange Mango Smoothie

  • Add all ingredients to a blender.
  • Blend until smooth and no chunks remain.
  • Serve!
Keyword Blood Orange, Cantaloupe, fruit, Grapefruit Smoothie, Mango, Smoothie

Spicy Tofu Noodle Bowl

Spicy Tofu Noodle Bowl

Salt & pepper tofu, glass noodles and a rainbow of fresh fruit and vegetables, dressed with a spicy chilli sauce. This healthy and quick Spicy Tofu Noodle Bowl is vegan and gluten free.

Cold noodle bowls are a fantastic meal for hot summer days. Cool cucumbers and an array of other vegetables and fruit are given a zing with the spicy chilli sauce.

You can make this healthy vegan and gluten-free bowl in about 15 minutes. So, it’s great for busy week nights and quick work-from home lunches.

What Noodles to Use in Your Bowl

glass noodles

This Spicy Tofu Noodle Bowl recipe uses glass noodles made from green beans and peas. Glass noodles or Longkou Pancit Vermicelli are actually pretty easy to find in most grocers. Typically they can be found in the Asian cuisine section where you would typically come across rice noodles.

I use Rooster Brand Longkou Pancit Vermicelli. They’re light yet filling and have the most beautiful texture that soaks in the sauce without being soggy. The texture is a bit firmer than a rice noodle, and more dainty than a buckwheat noodle.

Another plus os that these Vermicelli noodles are made of vegetables so they’re full of fibre, and don’t leave you with that heavy feeling like some noodles do.

They’re super quick and easy to cook. All you have to do is boil water, and once the water is boiling add the noodles and remove from heat. Let the noodles sit in the hot water for 5 minutes, then drain. Then you simply rinse under cold water until your glass noodles are thoroughly cool in temperature.

Of course, you can choose to use any variety of noodles you like. Some other options are: soba, buckwheat or rice noodles.

I highly recommend though using glass noodles though!

Ingredients in Your Spicy Tofu Noodle Bowl

• Rooster Brand Longkou Pancit Vermicelli

These will make the best cold noodle bowl but you can use buckwheat or rice noodles.

• Fresh cantaloupe

If you’re not a fan of cantaloupe replace with any type of melon such as honeydew, watermelon, or even any other type of fruit you like! Juicy and sweet fruit will work best in this recipe.

• Breakfast radishes

Use any variety of radish you can find or are in season.

• Sliced cucumbers

These give balance to the spicy chilli sauce.

• Peas in the pod

Remove from pod before eating as they pods are quite tough to chew into!

• A few blackberries

Use any type of sweet berries you like. The blackberries add beautiful colour contrast to this rainbow-like noodle bowl.

• Salt & pepper tofu

Cubed tofu quickly fried up in a pan with just salt and pepper. Easy, quick and tasty!

Ingredients in Your Spicy Chilli Sauce

• Ground ginger

This gives a slightly peppery and sweet aroma. You can use fresh ginger if your prefer. For speed we use the ground form, which is not as strongly flavoured and has a warm bite to it with a little sweetness.

• Minced fresh garlic

To save time it’s always great to have on hand a bottle of dehydrated minced garlic which you can use in place of fresh garlic.

• Soy sauce

Tamari works just as well here too if you prefer or if that’s all you have on hand!

• Sesame oil

This adds a toasted slight nuttiness to the sauce and a depth of flavour.

• Fresh lemon juice

This gives a zippy brightness. Or you can use lime juice or even fresh squeezed orange if you like.

• Dried red pepper flakes

Red pepper flakes add the heat to this sauce. You can amp up the heat by adding more if you love spiciness!

• Water

To make your sauce less thick.

• Maple syrup

Used for sweetness in this sauce. Start with 2 tsp and add another if you like it sweeter. You can also use agave syrup in place of maple syrup.

LettuceEatCake.ca

Spicy Tofu Noodle Bowl

Salt & pepper tofu, glass noodles a rainbow of fresh fruit and vegetables dressed with a spicy chilli sauce. Vegan and gluten free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Main Course
Cuisine Californian, Plant-Based, Thai
Servings 2 people

Ingredients
  

Spicy Chilli Sauce

  • 1/4 tsp ground ginger
  • 2 cloves garlic minced
  • 1 1/2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1/2 lemon juiced
  • 1 tsp dried chilli flakes or dried red pepper flakes
  • 1 Tbsp water
  • 2-3 tsp maple syrup

Noodle Bowl

  • 2 nests/servings Vermicelli glass noodles I used Rooster brand Vermicelli Longkou Pancit
  • half cantaloupe cubed
  • 1 cucumber sliced
  • 6-8 breakfast radishes
  • 6-12 peas in the pod
  • 6-8 blackberries

Salt & Pepper Tofu

  • 1/2 package tofu rinsed and pressed

Instructions
 

Spicy Chilli Sauce

  • Add ginger, minced garlic, soy sauce, sesame oil, lemon juice, chilli flakes and water to a small bowl.
  • Add 3 tsp maple syrup to the mixture.
  • Taste and add 1 more tsp if you prefer it more sweet.

Salt & Pepper Tofu

  • Drain and press half a package of tofu.
  • Cut into cubes and place in frying pan.
  • Seasons with salt and pepper to taste and fry, stirring occasionally for 5 minutes until golden brown on each side.

Noodle Bowl

  • Fill a large pot with water and bring to a boil.
  • Add 2 nests (or servings) of Vermicelli glass noodles and cook according to package directions.
  • Drain noodles and rinse well with cold water until noodles chilled throughout. (Ensure noodles have been well drained and are fairly dry so they don't add water to your bowl).
  • Wash, cut and dry your vegetables and fruit.
  • Place your vegetables, fruit, tofu and noodles in a bowl. Add your Spicy Chilli Sauce to a small dip bowl, or drizzle desired amount on top of bowl. Enjoy!
Keyword Bowl, Healthy bowl, Noodles, tofu, Tofu bowl, Vegan noodles

Looking for more healthy bowl recipes? Try my Noodle Bowl with Peanut Sauce!

Noodle Bowl with Peanut Sauce

Noodle Bowl with Peanut Sauce

This healthy Noodle Bowl with Peanut Sauce features a rainbow of fresh veggies and fruit, with cool noodles and a spicy peanut sauce. It’s both vegan and gluten free, and ready in less than 15 minutes!

Perfect for a healthy lunch or a bright and nutritious dinner, this Noodle Bowl with Peanut Sauce is packed with vitamins.

It’s full of fresh colourful vegetables and fruit, paired with cool noodles and dressed with a cold sauce, making it a lovely choice for a cooling meal on a hot summer day.

Ingredients in this Noodle Bowl

Noodle Bowl with Peanut Sauce

This healthy Noodle Bowl features:

• Vermicelli glass noodles

I used Rooster brand Vermicelli Longkou Pancit Sotanghon, which are made of green beans and peas. These Vermicelli are a light and lovely glass noodle that is not starchy or heavy. I highly recommend using this type of noodles instead of regular rice noodles (though rice noodles work well too!)

• Baby carrots

I used a small variety from the local farmer’s market. Feel free to use large carrots chopped or peeled into ribbons.

• Breakfast radishes

These lovely radishes have a beautiful white and bright pink colour. You can of course use any variety of radishes you wish.

• Peaches

I used nice in seasons organic peaches that are filled with flavour. You can substitute with apricots if you prefer.

• Sweet peas

These are also commonly called peas in a pod. They look lovely in this bowl in the pod, but you can remove them from the pod if you like. The peas are edible and while the pods technically are too, they’re tough to chew and so are commonly just discarded (or composted!)

• Lettuce

You can use any type of fresh greens that suits your fancy!

• Garlic scapes

Used to garnish. These very mild garlic-like vegetables are common at summertime farmer’s markets. If you don’t have any on hand you can instead use a bit of chopped leek or green onion, or omit.

Ingredients in Spicy Peanut Sauce

• Smooth natural peanut butter

• Soy sauce

• Maple syrup

You can substitute with agave syrup if you prefer

• Sesame oil

Toasted sesame oil gives a savoury depth of flavour.

• Vinegar

You can use rice wine vinegar or white vinegar

• Ground ginger and garlic

• Lemon juice and dried red pepper flakes

• Water

Used to achieve your desired consistency

Tips for the Best Noodle Bowl

There are some easy ways to get the most flavour out of this gorgeous rainbow hued noodle bowl!

The first tip is also a must when making any kind of salad.

This all important tip is to always dry your vegetables and fruit!

If you don’t both to dry your produce after washing and preparing it, you will loose out on flavour. Why? Well, adding slightly wet vegetables and fruit to a salad will cause the excess water to accumulate at the bottom of your bowl. This mixes with your ingredients and your dressing, watering down the flavour.

Trust me, it makes a big impact when you take the extra few moments to dry your salad and bowl contents!

The second tip to make this Noodle Bowl with Peanut Sauce excerptionally tasty is:

Rinse your Vermicelli noodles thoroughly with cold water and dry them!

After draining your Vermicelli glass noodles, rinse under cold water, moving around the noodles with your hands to ensure they are chilled all the way through. A cold noodle bowl will always taste better with nicely cold noodles rather than noodles somewhere between warm and cold.

After rinsing in cold water allow water to strain out of the noodles, giving them a little shake in the strainer. Place them on top of a tea towel or paper towel to dry further while you assemble your bowl!

Noodle Bowl with Peanut Sauce

This healthy bowl features a rainbow of fresh veggies and fruit, with cool noodles and a spicy peanut sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Main Course
Cuisine Californian, Plant-Based
Servings 2 people

Ingredients
  

Noodle Bowl

  • 8-10 baby carrots
  • 6-8 breakfast radishes
  • 2 peaches
  • 1 head lettuce
  • 12 sweet peas
  • 2 garlic scape optional
  • 2 nests/servings Vermicelli glass noodles ( I used Rooster brand Vermicelli Longkou Pancit Sotanghon, which is made of green beans and peas).

Spicy Peanut Sauce

  • 6 Tbsp peanut butter
  • 1.5 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • .5 Tbsp sesame oil
  • 1 Tbsp vinegar
  • 1/4 tsp ground ginger
  • 1 clove garlic minced
  • 1/2 Tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • 1/2-1 cup water to desired consistency

Instructions
 

Spicy Peanut Sauce

  • Mince the garlic finely and add to a small bowl. 
  • Add all ingredients aside from the water and whisk together until smooth.
  • Slowly pour 1/2 cup or up to 1 cup water until your desired consistency is reached. Whisk until mixed.

Noodle Bowl

  • Fill a large pot with water and bring to a boil.
  • Add 2 nests (or servings) of Vermicelli glass noodles and cook according to package directions.
  • Drain noodles and rinse well with cold water until noodles chilled throughout. (Ensure noodles have been well drained and are fairly dry so they don't add water to your bowl).
  • Wash, dry and cut up all vegetables and fruit.
  • Arrange noodles, vegetables, and fruit evenly into 2 large bowls.
  • Divide peanut sauce into 2 small dip bowls, or drizzle desired amount of peanut sauce onto each noodle bowl.
  • Serve!
Keyword Bowl, Healthy bowl, Noodle bowl, Peanut sauce, Thai bowl, Vegan noodles, Vegetable bowl

Looking for more healthy lunch recipes? Try my Spicy Buffalo Lettuce Cups!

Spicy Buffalo Lettuce Cups

Vegan Lavender Cupcakes

Vegan Lavender Cupackes

Vanilla vegan cupcakes topped with a lavender-hued buttercream icing naturally coloured with fresh blackberries, and topped with dried culinary lavender.

This Vegan Lavender Cupcakes recipe makes fluffy vanilla cupcakes with a perfect crumb, and a sweet lavender coloured buttercream icing that is all natural, without food dyes.

Ingredients in your Vegan Lavender Cupcakes

• All purpose flour

• Vegan sugar such as Wholesome Organic Golden Sugar. This sugar is unrefined and decolourized, so it uses no chemicals or animal by-products.

• Baking soda (not baking powder!) and salt

• Plant milk of your choice. I use Earth’s Own Unsweetened Original Almond Milk as it has a ton of nutrients and only 35 calories per 1 cup!

• Canola oil (though you can use light olive oil or vegetable oil)

• White vinegar. This is to produce a frothy buttermilk-like batter

• Vanilla extract. I use PC Organics Pure Vanilla Extract.

Ingredients in your Lavender Buttercream Icing

• Powdered Confectioners Sugar. I use Wholesome Powdered Confectioners Sugar. It’s organic and fair trade and always 100% vegan!

• Room temperature vegan butter. I use the block style butter rather than the spread, as the block kind typically has more fat in it and will produce a better buttercream. Be sure to keep your vegan butter out of the fridge for a couple hours before using it!

• Vanilla extract

• Plant milk of choice

• Juice of fresh blackberries as natural food colouring.

• Top with dried culinary lavender for decorating and taste (ensure your are using edible culinary grade lavender, not just any type of lavender!)

Blackberries as Natural Food Colouring

Using fruit as a food dye if a great way to achieve beautiful colours, without using artificial food colourings.

These Vegan Lavender Cupcakes actually use the juice of fresh blackberries to get a lovely subtle purple hue. The colour is a subtle and natural looking light purple, rather than a bright saturated purple that artificial food colourings produce. You also have the peace of mind knowing that your cupcakes are made with wholesome ingredients.

While artificial food dyes have gone through safety tests and don’t pose significant risk to health, they’re still not made of the most nutritious stuff. Fruits and vegetables are great natural alternatives that can add colour to baking.

To make this lavender hued buttercream icing, you will simply squeeze fresh blackberries to make a natural purple hued dye. Squeeze some blackberries over a bowl with a sieve on top. This will catch the fruit pieces in the sieve and leave the juice of the berries in your bowl.

Or in a piece of cheesecloth or muslin, twist, and squeeze out the juice into the food to dye. Add more to reach the colour you want. Keep in mind that a buttercream icing is a balance between the dry icing sugar and the liquids you add. Your buttercream icing should be thick, so you want to refrain from adding too much fruit juice or you will have a runny icing.

Vegan Lavender Cupcakes

Vegan Lavender Cupcakes

Vanilla vegan cupcakes topped with a lavender-hued buttercream icing naturally coloured with fresh blackberries, and topped with dried culinary lavender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Vegan
Servings 12 cupcakes
Calories 357 kcal

Equipment

  • mixer optional

Ingredients
  

Cupcakes

  • 1 3/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup almond milk or plant milk of choice
  • 1/3 cup canola oil
  • 2 tsp vanilla extract
  • 1 Tbsp white vinegar

Lavender Buttercream Icing

  • 3 3/4 cups vegan icing sugar
  • 3 Tbsp vegan butter room temperature
  • 4 Tbsp blackberry juice
  • 2 tsp vanilla extract
  • 1 tsp almond milk only if required to thin icing

Garnish

  • sprinkle dried culinary lavender
  • 12 whole blackberries

Instructions
 

Cupcakes

  • Preheat oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
  • Sift the all purpose flour into a large bowl and add the sugar, baking soda and salt.
  • Then add the almond milk, vanilla extract, oil and white vinegar. Mix with a whisk until just mixed. You want to get rid of any big lumps, but keep the tiny lumps. Do not over-mix the batter.
  • Pour cupcake batter evenly into the 12 cupcake liners, making sure that all the batter is used up. (You can use a jug with a spout for easing pouring, or a ladle with a spout).
  • Place in the oven and bake for 25 minutes. Check the cupcakes at 25 minutes. If a toothpick inserted into the centre does not come out clean, place back in oven for a further 5 minutes.
  • Allow to cool thoroughly (approximately 50 minutes or more) before frosting.

Lavender Buttercream Icing

  • Squeeze some blackberries over a bowl with a sieve on top to catch the fruit pieces, while leaving only the juice of the berries in your bowl.
  • Add the powdered sugar, vegan butter, vanilla and 2 Tablespoons of the fresh blackberry juice.
  • Beginning on low speed, mix with an electric mixer, slowly increasing speed.
  • Add more blackberry juice to get the desired colour. Do not add too much juice, as this will water down your icing. If your icing is too thick you can add a Tbsp or so of almond milk. If your frosting is too thin, add more powdered sugar. The consistency must be thick enough that it doesn’t slide off the cupcakes, but thin enough to be spreadable.
  • When your cupcakes are completely cool, add frosting to the top of the cupcakes.
  • Sprinkle dried culinary lavender on top of your cupcakes. Top each cupcake with one fresh blackberry (optional).

Notes

These cupcakes keep very well in an air tight container at room temperature for 2-3 days or in the fridge for up to a week.
They can also be frozen (frosted or unfrosted, but don’t add any fresh blackberries if you’re freezing them) for up to 3 months.
Keyword Buttercream, Buttermilk pancakes, Chocolate dessert, cupcakes, Lavender, Purple cupackes, Vanilla cake, Vanilla icing

Looking for more dessert recipes? Try my Lavender & Vanilla Buttercream Cake recipe!

Lavender & Vanilla Buttercream Cake

2 Minute Quick Chilli Sauce

2 Minute Quick Chilli Sauce

This 2 Minute Quick Chilli Sauce made of soy sauce, sesame oil, lemon juice and maple syrup is vegan and gluten-free.

It’s great as a go-to for healthy bowls, on salads, tofu and stir fries. You can use it to dress vegetables, pierogis, or as a dip for asian or Thai inspired dishes!

You can whip up this super simple chilli sauce in 2 minutes or less using common ingredients you probably have in your refrigerator!

What’s in 2 Minute Quick Chilli Sauce

This sauce is made up of:

• Ground ginger for that  slightly peppery and sweet aroma. You can use fresh ginger if your prefer. For speed we use the ground form, which is not as strongly flavoured and has a warm bite to it with a little sweetness.

• Minced fresh garlic. To save time it’s always great to have on hand a bottle of dehydrated minced garlic which you can use in place of fresh garlic.

• Soy sauce. Tamari works just as well here too if you prefer or if that’s all you have on hand!

• Sesame oil. This adds a toasted slight nuttiness to the sauce and a depth of flavour.

• Fresh lemon juice for a zippy brightness. Or you can use lime juice or even fresh squeezed orange if you like.

• Dried chilli flakes add the heat to this sauce. You can amp up the heat by adding more if you love spiciness!

• Water to make your sauce less thick.

• Maple syrup is used for sweetness in this sauce. Start with 2 tsp and add another if you like it sweeter. You can also use agave syrup in place of maple syrup.

2 Minute Quick Chilli Sauce

How to Use 2 Minute Quick Chilli Sauce

A favourite way to use this 2 Minute Quick Chilli Sauce is on healthy bowls!

There are a myriad of combinations you can create for a healthy bowl.

Cut up some fresh veggies such as cucumbers, ribboned carrots. chopped lettuce, sliced radishes and fresh mint. Use any protein of choice such as tofu, vegan chicken, or chickpeas.

Add in a grain such as rice or rice noodles. Add all to a bowl and top with your 2 Minute Quick Chilli Sauce!

Instead of a fresh veggie bowl, use this sauce to top stir fries!

Sauté an array of vegetables along and fry up some tofu. Top with your chilli sauce and pair it with a side of fluffy basmati rice! This sauce is particularly nice on top of broccoli as it soaks in and gives it so much flavour.

You can use this sauce as a marinade for veggies!

Drizzle your 2 Minute Quick Chilli Sauce on top of roasted bok choy or roasted broccoli. It makes for such a simple and healthy side dish that even little ones will love.

Use it as a dipping sauce!

Use this chilli sauce as an alternative to over-processed store bought dipping sauces. It’s great as a dip for horderves when hosting parties.

2 Minute Quick Chilli Sauce

2 Minute Quick Chilli Sauce

A quick and super easy 2 Minute Quick Chilli Sauce that is vegan and great on everything.
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Sauce
Cuisine Californian, Thai
Servings 2 people

Ingredients
  

2 Minute Quick Chilli Sauce

  • 1/4 tsp ground ginger
  • 2 cloves garlic minced
  • 1 1/2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1/2 lemon juiced
  • 1 tsp dried chilli flakes
  • 1 Tbsp water
  • 2-3 tsp maple syrup

Instructions
 

2 Minute Quick Chilli Sauce

  • Add ginger, minced garlic, soy sauce, sesame oil, lemon juice, chilli flakes and water to a small bowl.
  • Add 3 tsp maple syrup to the mixture.
  • Taste and add 1 more tsp if you prefer it more sweet.
Keyword asian sauce, Chilli, Chillies, Dipping sauce, Sauce

Looking for more vegan condiments? Try my Best Easy Red Curry Paste!

https://lettuceeatcake.ca/blog/best-easy-red-curry-paste/

Vegan Peanut Butter Chocolate Chip Cookies

Vegan Peanut Butter Chocolate Chip Cookies

Crunchy yet moist with that perfect slight crumble, this recipe for Vegan Peanut Butter Chocolate Chip Cookies loaded with semi sweet chocolate chips is the only one you’ll ever need.

Peanut butter based cookies should have a crumb that is somewhat crumbly, yet also have a softness when you bite in. This Vegan Peanut Butter Chocolate Chip Cookies recipe delivers! It’s seriously the only cookie recipe you’ll ever need. All the nutty and sweet goodness of peanut nutter cookies, amped up with rich chocolate chips.

If you had to only make one cookie for the rest of your life, you’d be content with these. I promise! And you cannot tell they’re vegan, so the whole family will love them. Dip them in a cool glass of fresh almond or oat milk and you’ll be living the dream!

Vegan Peanut Butter Chocolate Chip Cookies

Ingredients in your Vegan Peanut Butter Chocolate Chip Cookies

• All purpose flour (you can sub half of the all purpose with buckwheat flour if you’d like, but use all purpose for the very best results)

• All natural peanut butter (I prefer smooth for this recipe but you can use crunchy if you prefer)

• Vegan sugar (I used Wholesome Sweeteners Organic Fair Trade Sugar which has a cream colour rather than refined white)

• Vegan butter such as Earth Balance (also PC has some plant-based butters great for baking with!)

• Vanilla extract for that depth of sweetness, and plant-based chocolate chips

• Salt and baking soda!

Tips for Making Your Cookies

• It is suggested that you use a stand mixer or a hand mixer to make these cookies for best results.

Your cookie dough will be creamed best if using a stand or hand mixer. Plus, it’s just quicker and easier. You can totally though just use a whisk and your muscles to get your sugar and butter creamed together and to mix the dough.

• This recipe for Vegan Peanut Butter Chocolate Chip Cookies calls for 1-3 Tbsp almond milk or plant milk of choice, according to your dough’s texture.

You want to make a dough that is thick and can be rolled into balls. Since the thickness of peanut butter and vegan butter varies, you may need none, or 1-3 tablespoons of plant milk.

Start with 1 and go up to 3 depending on need. Personally I always use all three tablespoons of almond milk to get the right consistency.

• Gently press down your balls of cookie dough with a fork

This will help your Vegan Peanut Butter Chocolate Chip Cookies spread nicely. Pressing a fork into the cookies also gives them that classic peanut butter cookie look. Little fork impressions look oh so pretty atop your golden brown cookies.

• Bake your cookies at 375 degree fahrenheit for 15-17 minutes. Be sure to check them around 14 minutes since oven temperatures vary and you don’t want the bottoms to get too dark brown. You can always tell when cookies are nearly done. The house will start to smell wonderful like baked cookies!

Vegan Peanut Butter Chocolate Chip Cookies
Vegan Peanut Butter Chocolate Chip Cookies

Vegan Peanut Butter Chocolate Chip Cookies

Crunchy yet moist with that perfect slight crumble, this recipe for Vegan Peanut Butter Chocolate Chip Cookies loaded with semi sweet chocolate chips is the only one you'll ever need.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Plant-Based
Servings 10 large cookies

Equipment

  • mixer optional

Ingredients
  

Vegan Peanut Butter Cookies

  • 1/2 cup vegan butter  (112g)
  • 1 cup vegan sugar
  • 1 cup smooth natural peanut butter
  • 1 Tbsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp almond milk or plant milk of choice
  • 1 cup vegan chocolate chips

Instructions
 

Vegan Peanut Butter Cookies

  • Add vegan butter and sugar to the bowl of your stand mixer and cream them together until smooth. (or cream by hand with whisk).
  • Add in the peanut butter and vanilla to mixer and mix together until well combined.
  • In a separate bowl mix together flour, baking soda and salt.
  • Add the dry ingredients in with the wet ingredients and mix in with a spoon until you get a thick crumbly dough.
  • If your dough is too crumbly to form a dough, then add almond milk. (This usually depends on the moisture content of your peanut butter.)
  • Add in almond milk, only as much as needed to get to a thick cookie dough that can roll into balls. You will likely need all 3 tablespoons.
  • Add in your chocolate chips to the dough and mix in.
  • Preheat the oven to 375°F.
  • Roll dough into 10 large balls and place on parchment lined baking tray. Use a fork to gently press them down a bit.
  • Bake for 15-17 minutes until the tops are golden brown. The middles will still be very soft and will firm up as they cool.
  • Allow cookies to cool and firm up on baking sheet before moving them.
Keyword Breakfast cookies, cookies, Peanut butter, peanut butter cookies, vegan cookies

Looking for more cookie recipes? Try my 5 Ingredient Oat Cocoa Cookies!

5 Ingredient Oat Cocoa Cookies

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