Lettuce Eat Cake

Easy but elevated vegan eats

Vegan Chicken with Lemon & Dill Sauce

Vegan Chicken with Lemon Dill Sauce

Easy homeade vegan chicken, dressed with a vibrant spring-inspired dill and lemon sauce. This Vegan Chicken with Lemon & Dill Sauce is easy but elevated, and perfect to impress guests, or for healthy at home meals.

Vegan Seitan Chicken

Vegan Chicken

My homeaade Easy Vegan Seitan Chicken is a total staple in any plant-based household. It’s quick to make and can be used in so many different meals, from stir fry to fajitas and more. Vegan seitan chicken is chock full of protein (as much as animal-based beef) and super satiating. It also doesn’t have that heavy feeling that overly processed vegan meats have.

You should always have a bag of vital wheat gluten flour on hand in your pantry for making seitan meats!

After making a batch of of my Easy Vegan Seitan Chicken, it is pan-seared for 5 minutes then topped with a zesty and fresh herb sauce.

For an in-depth look at making my Easy Vegan Seitan Chicken, check out the recipe:

Easy Vegan Seitan Chicken

An Easy but Elevated Meal

Vegan Chicken with Lemon & Dill Sauce

Turn your homeade vegan seitan chicken into an elegant meal! My Vegan Chicken with Lemon & Dill Sauce is perfect for hosting dinner guests, for date night paired with a glass of your favourite white wine, or just a beautiful everyday meal. Accompany your chicken with a side of steamed vegetables and roasted herbed potatoes for a full plant-based dinner.

Lemon & Dill Sauce

Vegan Chicken with Lemon & Dill Sauce

A sauce of lemon and dill gives your vegan chicken a juicy texture with a lovely herb flavour. Dill has a deliciously fresh, citrus-like taste, with a grassy undertone. Its earthy yet fresh flavour is a classic with comfort foods like (plant-based) chicken.

To make your Lemon & Dill Sauce, simply add your fresh dill, lemon, pine nuts, olive oil, water, salt, garlic and nutritional yeast, along with parsley to balance to balance the flavour to a food processor. You can instead choose to use a hand mixer or a pestle and mortar if you like.

Your sauce will be the consistency of pesto but a bit drippier and less thick. It will have a lovely consistency that lends itself to be poured generously atop your homeade vegan chicken breasts.

Vegan Chicken with Lemon Dill Sauce

Vegan Chicken with Lemon & Dill Sauce

Easy homeade vegan chicken, dressed with a vibrant spring-inspired dill and lemon sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Canadian, Mediterranean, Plant-Based
Servings 6 people

Ingredients
  

Vegan Seitan Chicken

  • 1 1/2 cups vital wheat gluten (plus more for dusting)
  • 1 1/4 cups soft tofu 
  • 2 Tbsp water
  • 2 Tbsp nutritional yeast
  • 1 Tbsp onion powder
  • 1/8 tsp ground sage
  • 1  vegetable bouillon cube 
  • 1 tsp garlic powder
  • 1/2 tsp salt

Lemon & Dill Sauce

  • 1 1/4 cup fresh parsley
  • 3/4 cup fresh dill
  • 3 Tbsp pine nuts (or nuts of choice)
  • 3 cloves garlic
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp nutritional yeast
  • 1/4 tsp salt
  • 3 Tbsp extra virgin olive oil
  • 4-6 Tbsp water

Instructions
 

Vegan Seitan Chicken

  • Place all ingredients in a food processor and pulse to combine until dough forms a ball. Or, mix everything together by hand, or mix using on the 'mix' setting on your Kitchenaid mixer, working the dough until it forms a ball.
  • Dust a work surface with a touch of the vital wheat gluten. Turn the dough ball onto the surface and lightly dust the top with a little more vital wheat gluten to keep it from sticking to your hands. The dough will be soft and sticky. Do not knead the dough or it will become tough.
  • Cut the dough ball into 6 pieces and use the tips of your fingers to press each piece of dough into an oval shape about 5" x 6".
  • Add several inches of water to a large pot with a steamer basket (or strainer) and bring to a simmer. Lightly grease the steamer basket and lay the tenders in the basket.
  • Cover and steam at a simmer for 25 minutes, flipping halfway through so they steam evenly. They will double in size. Keep your water at a gentle simmer for the best texture. 
  • Once steamed, remove the tenders and let cool in the fridge for one hour to allow the chicken to firm up while you make your Lemon & Dill Sauce.

Lemon & Dill Sauce

  • To a food processor add parsley, dill, nuts, lemon juice, garlic, salt, nutritional yeast. (or use a hand blender, or crush manually with a mortal and pestle.
  • Add olive oil and water until desire consistency is achieved.
  • Continue to blend with food processor or hand mixer (or with pestle and mortar).
  • Drizzle on top of your Easy Vegan Seitan Chicken breasts and serve!
  • Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.

Notes

See below for Easy Vegan Seitan Chicken recipe. 
Keyword asian sauce, chicken, Dill, Pesto, Plant-based chicken, seitan, seitan chicken, Vegan chicken
Easy Vegan Seitan Chicken

Blood Orange Vegan Yogurt Parfait

Bright and zesty blood oranges with a dollop of fresh yogurt, topped with homeade maple granola and sprinkled with pistachios. This deconstructed Blood Orange Vegan Yogurt Parfait is a delightful mix of citrus, nutty plus sweet. A beautiful breakfast bowl, it’s equally as elegant as a summer dessert served to guests.

Using Blood Orange in Your Yogurt Parfait

Blood Orange Yogurt Parfait

The blood orange was first cultivated in Italy. It’s actually a totally naturally mutation from standard oranges. Dark red flesh give this fruit a striking look. Taste-wise blood oranges are less acidic to the palate, slightly sweeter, and have hints of raspberry and strawberry.

Like all citrus, Blood Oranges don’t ripen further after being harvested. This means they last longer than most other fruit. So, they’re good to keep around for use in variety of recipes. Store them on the counter for a few days or in the refrigerator for 2 weeks.

Slicing & Segmenting your Blood Oranges

Before slicing and segmenting your blood oranges, you need to get the peel off. The simplest and least messy way to remove the peel of an orange is with a pairing knife and a spoon:

•Simply score around the centre of the orange with your knife (cutting about ⅛ of an inch deep).

•Then insert the handle of your spoon between the peel and the orange.

•Work your way around the orange until you feel the peel beginning to come free.

•Remove and repeat for the other half of the orange and voilà!

Now your blood oranges are peeled. for round slices, simple slice your orange. For segments, cut your blood oranges in between the tough membrane to release each segment.

Vegan & Dairy-Free Blood Orange Parfait

Vegan Blood Orange Yogurt Parfait

For this Blood Orange Yogurt Parfait you can use your yogurt of choice. I prefer Maison Riviera Coconut Milk Vegan Delight in plain unsweetened. It’s sugar-free and contains 4 grams of protein per 175 g portion and has vitamins A, B12, D and calcium. This vegan yogurt has a really rich texture and works beautifully in a parfait.

Top with Toasted Granola, Mint & Pistachio

This recipe uses my Quick 5 Ingredient Baked Granola to top your Blood Orange Yogurt Parfait. Toasted with cinnamon, maple syrup and vanilla, this homemade granola gives the perfect sweetness to your parfait. Plus, you can store the remainder of the granola in your pantry to use on fruit and cereal.

Sprigs of fresh mint give a sweet, cooling taste that plays against the citrus. A sprinkling of roughly ground pistachios, with their creamy and earthy flavour, further balances the tartness of the blood orange for a simple yet sophisticated parfait.

Blood Orange Vegan Yogurt Parfait

Vibrant blood oranges with a dollop of yogurt, maple granola, and sprinkle of pistachios for a deconstructed Blood Orange Vegan Yogurt Parfait.
Print Recipe Pin Recipe
Prep Time 7 minutes
Course Breakfast, Brunch, Dessert
Cuisine Italian, Plant-Based
Servings 2 people

Ingredients
  

Blood Oranges

  • 3 blood oranges

Yogurt

  • 2 large dollops yogurt of choice

Granola

  • 1 cup granola your preferred granola or make my Quick 5 Ingredient Baked Granola (recipe at bottom of this blog)

Pistachios

  • handful pistachios shelled, crushed

Fresh Mint

  • 3 Tbsp fresh mint leaves
Keyword Blood Orange, Citrus, Fruit parfait, Parfait, Yogurt parfait

Quick 5 Ingredient Baked Granola

Use my Quick 5 Ingredient Baked Granola in your Blood Orange Vegan Yogurt Parfait!

Quick 5 Ingredient Baked Granola

Baked Turnip Fries with Spicy Mayo

Baked Turnip Fries

The BEST easy and delicious turnip fries! These Baked Turnip Fries with Spicy Mayo are a healthy twist on french fries that are loaded with fibre and vitamins.

Turnips cut into matchsticks, seasoned with olive oil, salt and paprika then baked until crispy and golden. Yes, turnip fries really do the trick when it comes to mimicking french fries. They’re a great guilt-free companion to a plant-based burger, and are super delicious with spicy mayo dipping sauce.

Nutrition of Baked Turnip Fries

Baked Turnip Fries with Spicy MayoBaked Turnip Fries with Spicy MayoBaked Turnip Fries with Spicy MayoBaked Turnip Fries with Spicy Mayo

So, why use this root vegetable over potatoes? Turnips have way fewer calories per serving than potatoes. There are about 18 calories per cup of cubed turnip, compared with 59 calories for the same amount of russet potatoes. Both potatoes and turnips have fibre and lots of vitamins, though turnip does have slightly more fibre than potatoes. All this to say, turnip has the same healthy benefits of potatoes, with less calories.  

Using Turnips like Potatoes

Turnips have a crisp, starchy flesh. Similar to other root vegetables like potatoes, turnip’s flavour changes when cooked. They get a nutty, and earthy taste once cooked. Same goes for texture. Raw turnips have a crisp, starchy flesh like potatoes, that turns soft and tender when cooked. They can even get crispy likes potatoes when baked and grilled.

Having similar consistencies and flavour profiles make turnips and potatoes easily interchangeable in a lot of recipes. You can mash turnips, cube and boil them as a side dish, or as we’re doing here, baked them like fries.

One difference is that turnips should usually be peeled before eating. Their skin is typically very thick and bitter tasting. So, unless your type of turnip has a smooth thin skin, peel before cooking your turnip.

Baked Turnip Fries with Spicy Mayo

Baked Turnip Fries with Spicy Mayo

You can go with classic ketchup or salt and vinegar on your Baked Turnip Fries if you like. They’re phenomenal, however with a Spicy Mayo Sauce. This recipe uses Vegenaise as its base for the sauce, along with paprika and red pepper flakes for the heat. There’s something about the coolness of the mayo, warm spiciness of the sauce, and the heat of the oven-fresh fries that is truly divine.

Baked Turnip Fries

Baked Turnip Fries with Spicy Mayo

The BEST easy and delicious turnip fries! These Baked Turnip Fries with Spicy Mayo are a healthy twist on french fries.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Lunch, Side Dish
Cuisine American, Canadian
Servings 3 people

Ingredients
  

Baked Turnip Fries

  • 2 turnips peeled and cut into matchsticks
  • 2 Tbsp canola oil (or avocado oil)
  • 1/4 tsp paprika
  • 1 tsp salt

Spicy Mayo Sauce (Vegan)

  • 3 Tbsp Vegenaise
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp red chilli flakes
  • 1/2 tsp garlic powder

Instructions
 

Baked Turnip Fries

  • Preheat oven to 425 F.
  • Put the baking sheet in the oven to preheat.
  • Rinse turnips and dry. Cut off the top and bottom of the turnip and peel the tough outer skin.
  • Cut turnips into matchsticks. 
  • Add the turnips, paprika and salt to a mixing bowl and toss until all the turnips are coated. 
  • Drizzle in the oil and stir until turnip is coated.
  • Place turnips on the (preheated) baking sheet in an even layer (do not overlap).
  • Bake for 15 minutes and then stir. Bake more until the fries have reached your desired level of crispiness (approximately 10 more minutes).
  • Sprinkle finished fries with a pinch of salt and serve with spicy mayo dipping sauce.

Spicy Mayo Sauce (Vegan)

  • in a small bowl add 3 heaping tablespoons of Vegenaise.
  • Add salt, paprika, red chilli flakes and garlic powder.
  • Stir. Add more salt and seasoning to taste.
Keyword Burger and fries, French Fries, Fries, Turnip, Turnip Fries, Vegetables

Easy Press in Pan Pie Crust

Vegan Pat in Pan Whole Wheat Crust

This is the quickest fool-proof pie crust that takes 5 minutes to prepare! No rolling needed. Made with olive oil and whole whet flavour, this Easy Press in Pan Pie Crust is healthy and wholesome.

It may not be the most beautiful pie crust you can make, but it’s delicious and so quick. Once your place your filling in the pie no one will know your crust was pressed together in the pie plate. This recipe will become an absolute staple in your kitchen. Especially for week nights, this Easy Press in Pan Pie Crust lets you whip up a healthy savoury pie for dinner in no time at all.

Healthy Ingredients

whole wheat ingredients

It’s much healthier to make a homeade pie crust from whole ingredients, rather than buying a crust. Store bought crusts are often filled with hydrogenated oil, preservatives and some even contain lard and beef oil. The convenience of a frozen store-bought crust is not worth it. Especially when you can make your own pie crust super quickly, that is healthy and tastes better.

Olive oil, a pinch of salt, water and whole wheat flour make up this Easy Press in Pan Pie Crust. That’s it! Whole wheat is a good source of protein, fibre, and a variety of vitamins and minerals. That also means it keeps you satiated longer. It also has more flavour than white flour! There’s a slight nutty and earthy flavour that whole wheat flour brings to a crust.

olive oil for Easy Press in Pan Pie Crust

Using a heart healthy oil like olive oil makes it so much healthier than a pre-bought crust. Olive oil’s antioxidant and anti-inflammatory properties lower risk of cardiovascular disease, some cancers, and even dementia. Extra-virgin olive oil in particular offers added benefits. Since it is pressed from ripe olives and processed without high heat or chemical solvents, this protects its phenol- which have extra antioxidant effects.

Why This Press in Pan Pie Crust is so Easy

Easy Press in Pan Pie Crust

What makes this Easy Press in Pan Pie Crust so simple to make is that there’s no kneading and rolling of dough required! Just mix together your ingredients then dump the mixture straight into your pie plate! Then, you press the dough into the pie pan to evenly cover the plate. If your pie pan is fluted simply push the dough into the fluted edges of your plate.

Be sure to use cold water in this recipe. It’s crucial to have the dough temperature cool in order to press it in. If you use room temperature water it won’t hold together enough to shape in the pie pan.

Flaky and flavourful, this pie crust can be used to make anything from a vegan tourtière, a cheese and bean pie, quiche and so much more! To use as a dessert pie crust simply add a dash of sugar to your dough mixture. It is a lovely base for a homeade cherry, apple or mixed fruit tart.

For more easy but elevated vegan meals, search our recipe index here!

Healthy Vegan Meat Pie

Easy Press in Pan Pie Crust

This is the quickest fool-proof pie crust that takes 5 minutes to prepare! No rolling needed. Made with olive oil and whole whet flavour, this Easy Press in Pan Pie Crust is healthy and wholesome.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Brunch, Dessert, dinner, Main Course, Side Dish
Cuisine American, Canadian, Mediterranean, Plant-Based

Ingredients
  

Easy Press in Pan Pie Crust

  • 1 1/2 cups whole wheat flour
  • 3/4 tsp salt
  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp cold water must be cold water, not room temperature

Instructions
 

Easy Press in Pan Pie Crust

  • Add flour and salt together in a medium bowl and mix.
  • In a smaller bowl, whisk the oil with the water until it becomes light in colour.
  • Right away, pour the entire water/olive oil mixture into the bowl of flour.
  • Stir with a fork until the flour is mixed in with the liquids.
  • Gather the dough together with your hands until it holds together. If more water is needed carefully add a teaspoon more water at a time. You do not want the dough to be too wet or it won't press together in the pan. (Your dough will be crumbly but it will come together when pressed in the pie pan).
  • Dump the dough into your pie plate and press gently until it covers the pan evenly.
  • Fill with filling of choice and bake immediately at 400F for approximately 25-30 minutes.
  • Alternatively, keep crust in the fridge until you want to use it. Do not leave it unbaked with a filling in it or it will become soggy.

Notes

For a dessert crust add 1 Tablespoon coconut or vegan sugar. 
Keyword Pat in pan, Pie, Pie crust, pumpkin pie, Tart, Whole wheat

Vegan Basil and Cilantro Pesto

Vegan Basil and Cilantro Pesto

Bright and fresh tasting, with a lovely zest from cilantro and lemon, this Vegan Basil and Cilantro Pesto brings the spring and summer flavours.

Mixing Herbs in Your Vegan Basil and Cilantro Pesto

mix of herbs for vegan cilantro and basil pesto

My number one trick to elevate a simple pesto is to use a mix of herbs. You will get a much more complex flavour if you use more than just basil in your pesto.

Basil, a member of the mint family, is a beautiful base for pestos. The sweet peppery flavour of basil mixes so well with an array of other fresh herbs. To take a basil pesto to the next level, choose an herb pairing or medley of herbs. Basil, thyme, parsley, cilantro, and mint all complement each other beautifully.

From radish greens to leafy greens, such as spinach, kale, arugula, watercress or even seaweed can be used in pesto. Generally any leafy herb or member of the lettuce family can be turned into pesto. Be sure if your leafy green is bitter, to pair it with a sweeter herb for a balances flavour. When using a woody herb like thyme, be sure to use only the leaves and remove the hard stems.

Cilantro & Nutritional Yeast for a Bright Flavour

This recipe uses basil as its base and cilantro as an accent flavour, for a bright and lovely Vegan Basil and Cilantro Pesto.

Cilantro’s delicate, lacy green leaves have a bright and tangy flavour, resembling a stronger version of parsley. Its pungent zest and citrus-y taste mixes so well with basil to amp up your pesto. Pairing these two herbs really achieve a pleasing complex flavour.

nutritional yeast for vegan basil and cilantro pesto

Nutritional Yeast heightens this complex flavour by bringing a nutty aroma into the mix. I suggest not replacing the nutritional yeast in this recipe with a vegan cheese. There’s something about the unique bold flavour of the nutritional yeast that makes the flavour of this Vegan Basil and Cilantro Pesto so divine.

This zesty Vegan Basil and Cilantro pesto can be used to make a cold pasta salad, to add to sandwiches, as a tofu marinade or on top of pizza. You can make my Easy Homemade Vegan Pasta to go with your pesto, or use it as a marinade on my Easy Vegan Seitan Chicken!

Vegan Basil and Cilantro Pesto

Vegan Basil and Cilantro Pesto

Bright and fresh tasting, with a lovely zest from cilantro and lemon, this Vegan Basil and Cilantro Pesto brings the spring and summer flavours.
Print Recipe Pin Recipe
Prep Time 5 minutes
Course dinner, Lunch, Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 people

Ingredients
  

Vegan Basil and Cilantro Pesto

  • 1 1/4 cup fresh basil (large stems removed)
  • 3/4 cup fresh cilantro (large stems removed)
  • 3 Tbsp pine nuts or almonds (or nuts of choice)
  • 3 large cloves garlic
  • 2 Tbsp fresh lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp salt (plus more to taste)
  • 2-3 Tbsp extra virgin olive oil
  • 3-6 Tbsp water

Instructions
 

Vegan Basil and Cilantro Pesto

  • To a food processor add cilantro, basil, nuts, lemon juice, garlic, salt, nutritional yeast. (or use a hand blender, or crush manually with a mortal and pestle.
  • Add olive oil and water until desire consistency is achieved. (thicker for pasta and thinner if using as a pourable sauce).
  • Continue to blend with food processor or hand mixer (or with pestle and mortar).
  • Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
  • Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.
Keyword Basil, Cilantro, Fresh Herbs, Nutrional Yeast, Pesto, Vegan Pesto

Quick 5 Ingredient Baked Granola

5 ingredient baked granola

Maple cinnamon toasted oats with 5 ingredients that takes just 5 minutes to prepare! This Quick 5 Ingredient Baked Granola is a healthy treat on top of fresh or warm fruit, in a parfait or on cereal.

Baking your 5 Ingredient Granola

Quick 5 Ingredient Baked Granola

Toasting oats in the oven gives them a deeper nutty flavour and a crisp texture. In this recipe we toast the oats in the oven, but you can also toast them on the stovetop, or in a toaster oven. Baking produces the most flavourful oats in my opinion. Plus, it fills your kitchen with a perfume of toasted vanilla and cinnamon. It’s also just easier to lay them on a baking sheet and wait until they’re done. For a stovetop method you have to attend to them, stirring a saucepan on the stovetop.

Toasting your oats actually preserves them too. It dries the grains out, getting rid of the moisture from the oats which will eventually cause the oats to go bad. Granola is long-lasting food since its made with dried ingredients. Store your toasted oats in an airtight container and they will last up to six months.

Simple Ingredients from Your Pantry

ingredients for Quick 5 Ingredient Baked Granola

This Quick 5 Ingredient Baked Granola uses simple ingredients like cinnamon, maple and vanilla. That means you usually always everything on hand whip up this granalo. So, this is a great recipe for quickly satisfying sweet cravings! While this recipe is meant to be a simple basic granola that you will have ingredients for, you can add more to it. Try adding slivered almonds, dried fruit, raisons or anything that suits your fancy.

How to Use Your Quick 5 Ingredient Baked Granola

Quick 5 Ingredients Baked Granola on fresh fruit

Your 5 Ingredient Baked Granola is divine on top of in-season fresh fruit, with an extra drizzle of maple syrup on top. It makes for a super easy and healthy dessert.

This 5 Ingredient Baked Granola even makes for an elegant dessert when hosting. Your guests totally won’t know how easy it was to male. To make a ‘deconstructed’ cheater version of an apple and fruit crisp, simply warm your fruit in the microwave! Cooking fruit in the microwave this way is super fast and super easy. Use fresh or frozen fruit, add a bit of water and microwave for about 4 minutes. Top with your granola and a scoop of ice cream.

vegan easy baked granola fruit parfait

For something a little more elevated use your 5 Ingredient Baked Granola to make a fruit parfait. Use a clear glass jar, dessert bowl or glass. Simply spoon in layers of your granola, then a layer or fruit, then a layer of vegan yogurt, and repeat. Top with fruit and another sprinkle of your homeade granola. It’s a lovely breakfast recipe that is super simple but quite impressive!

Looking for more easy but elevated breakfast recipes? Find more breakfast ideas here.

Quick 5 Ingredient Baked Granola

Quick 5 Ingredient Baked Granola

Maple cinnamon toasted oats with 5 ingredients that takes just 5 minutes to prepare.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine Plant-Based
Servings 4 people

Ingredients
  

Quick 5 Ingredient Baked Granola

  • 2 cups rolled oats
  • 2 tsp cinnamon
  • 2 Tbsp oil
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt (optional)

Instructions
 

Quick 5 Ingredient Baked Granola

  • Preheat oven to 300F.
  • Line a baking sheet with parchment paper.
  • In a small bowl mix together all ingredients.
  • Add your oats to the mixture and stir.
  • Spread your oats out evenly on baking sheet.
  • Bake in oven at 300F for 20 minutes until golden brown.
  • Let cool completely before storing in an air tight container.
Keyword Baked oats, Breakfast, Cinnamon, Easy dessert, Fruit dessert, Granola, Healthy dessert, Maple, Oatmeal, Oats, Parfait

Latest on Instagram