If you are the type of person that could throw anything into a tortilla wrap and be happy, then you are going to absolutely love these vegan chipotle spiced veggie burritos.

They are the perfect way to use up all that zucchini that either you are growing or your neighbor keeping stuffing in your mailbox!

You have to give it a try!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Veggies – we are using broccoli, onions and zucchini for the veggies in this recipe. The balance of textures between the ingredients really help to make a great mouth feel
• Rice – in a burrito, rice helps to add a grain that will keep you fuller for longer while not breaking the budget
• Chipotle Sauce – you can store bought sauce, but we love using adobo peppers, oil, vinegar, and agave to have an amazing balance of sweet, spicy and salt.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Veggies – swap the broccoli for cauliflower and the zucchini for yellow squash for the easiest substitutions. Also you could use any color onion in this recipe, but note that cooking red onions gives them a grayish hue.
• Rice – rice can be subbed with quinoa, bulgar wheat, farro, and more
• Chipotle Sauce -feel free to use your favorite sauce
• Stretch this meal – Feel free to add even more vegetables like peppers, carrots, tomatoes, potatoes, corn, and more. Or even something like mushrooms, avocado (not cooked) and tofu can also be added to stretch.

Step by Step Instructions for chipotle spiced veggie burritos:

Step 1. Heat oil in a heavy bottomed skillet over medium heat. Add broccoli pieces.

Step 2. Stir together and allow to sear and cook for a few minutes. Be careful not to burn. Reduce heat if you notice it is burning.

Step 3. Add onions, zucchini, salt and pepper. Stir together.

Step 4. Add in smoked paprika and stir. Allow to cook for a few minutes until broccoli is tender but still has a snap to it. Remove from heat and add basil. Stir together.

Recipe FAQs:

Other Vegan Wraps or Sandwiches Recipes to Consider:

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Chipotle Spiced Veggie Burritos

These easy Chipotle Spiced Veggie Burritos are so easy to make and ready in under 20 minutes!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 wraps

Calories 493kcal

Author Andrew Bernard

Ingredients

For the sauce

• 1-2 chipotles in adobo, finely chopped (more or less to taste)
• 3 tablespoon olive oil
• 2 tablespoon adobo sauce
• 2 tablespoon sesame seeds
• 2 tablespoon maple syrup (or agave)
• 1 tablespoon apple cider vinegar
• ⅛ teaspoon salt, more or less to taste

For the Veggie Wrap

• 2 tablespoon olive oil
• 1 head broccoli, cut into bite size pieces with stem
• 1 small zucchini, thinly sliced
• ½ large yellow onion, thinly sliced
• 1 teaspoon smoked paprika
• ¼ teaspoon salt, more or less to taste
• ¼ teaspoon pepper, more or less to taste
• ⅓ cup fresh basil
• 2 cups cooked rice
• 4-6 tortilla wraps (burrito size or desired size)

Optional Ingredients

• plant based cheese,
• cherry tomatoes, quartered
• avocado, cubed

Instructions

• In a small bowl, whisk together ingredients for the sauce. Set aside.
• In a heavy bottomed pot, add oil over medium heat. Add broccoli and stir together. Cook for 4-6 minutes, stirring occasionally. Careful not to burn.
• Add zucchini and onions and stir together. Sprinkle with smoked paprika, salt, and pepper and stir together again. Cook for another 3-5 minutes. Remove from heat and add basil. Stir together.
• On a wrap, add some rice, some of the vegetable mixture, desired amount of sauce and any optional ingredients. Fold up. Repeat with remaining mixture.

Video

Nutrition

Serving: 1wrap | Calories: 493kcal | Carbohydrates: 60g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 2039mg | Potassium: 730mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1379IU | Vitamin C: 143mg | Calcium: 199mg | Iron: 4mg

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Figuring out ways to use fruit with savory or dinner dishes, isn’t always easy, but this grilled sesame peach tofu hits the spot every single time.

You will be amazed at how much flavor you get with each bite and it makes and absolutely delicious way to continuing grilling once you’ve gone vegan.

The peach preserves pairs perfectly with the smokiness that you get from grilling every single time!

Pair it with your favorite pasta or potato salad during the summer or use it as a variation to remind you of summer during the rest of the year and pair it with some rice and broccoli! The possibilities are endless.

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Tofu – We are using super firm tofu in this recipe because it holds up well and doesn’t crumble or break when adding to skewers
• Peaches – to make the most flavorful peaches we recommend using peaches when they are in season.
• Cane Sugar – is used when making the peach preserves. The sweetness allowing for the caramelization of the peaches to get the perfect ratio that you are used to from jams and jellies

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Tofu – Firm or Extra Firm tofu that has been pressed out will also work. Alternatively you could try this with Pumfu or chickpea tofu for a soy free option or use something like chickpeas or cauliflower instead.
• Peach Preserves – If you’d like this recipe to go even faster, you can skip making your own peach preserves and skip for a store bought alternative. If you do this, you won’t need the peaches, sugar or lemon juice.
• Cornstarch – is used to get the crispy coating on the tofu when shallow frying instead of grilling. You want to make sure to evenly coat and not over coat them as that will leave a floury taste that’s unpleasant. You can sub arrowroot if you need.
• Stretch this meal – Feel free to add vegetables like peppers or squash to the skewers as well. Or even something like mushrooms.

Step by Step Instructions for grilled peach sesame tofu:

Step 1. If making the peach preserves, add peaches, sugar and lemon juice to a pot and stir together.

Step 2. Allow to cook until it’s broken down and the mixture coats the back of a spoon.

Step 3. Allow your mixture to slightly cool.

Step 4. Add in half a cup of the peach preserves to the other sauce ingredients and stir together.

Step 5. Add lightly oiled, skewered tofu to a medium heated grill and grill each of the sides.

Step 5. Brush on the peach sesame sauce and allow to cook for a few minutes, careful not to burn. Remove from heat.

Recipe FAQs:

Other Vegan Grill Recipes to Consider:

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Grilled Sesame Peach Tofu

This sweet and savory Grilled Sesame Peach Tofu is out of this world bursting with flavor. It's simple to make, perfect for grilling season, but great year round as well!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 252kcal

Author Andrew Bernard

Ingredients

For the Peach Preserves (Omit if using jarred peach preserves)

• 1 lb fresh peaches, peeled and pit removed, cut into cubes
• 1 lemon, juiced
• 1 ½ cups cane sugar (add more sugar if desired)

For the Tofu

• 1 block super firm tofu, cut into strips
• 3-4 cloves garlic, minced
• 3 tablespoon rice wine vinegar
• 2 tablespoon soy sauce
• 1 ½ teaspoon sesame seeds, more for garnish
• ½ teaspoon onion powder
• ½ smoked paprika
• ½ cumin
• ½ cinnamon
• 2 tablespoon Avocado oil

Instructions

For the Peach Preserves

• To a medium saucepan over medium high heat, add peaches and lemon juice. Stir together. Bring to a boil. Use a spatula or mashed to break down the peaches to desired size.
• Reduce heat to medium heat and add in the sugar. Stir together. Allow to boil, stirring frequently until it coats the back of a spoon (about 15-25 minutes). Remove from heat and let cool.

For the tofu

• Start grill and bring to medium-medium high heat (around 300-350 F).
• To a small bowl, add ½ cup of the cooled peach preserves, minced garlic, rice vinegar, soy sauce, sesame seeds, onion powder, smoked paprika, cumin and cinnamon. Whisk together well.
• Place each strip of tofu onto a wooden skewer. Lightly spray or brush with avocado oil (or another high heat oil). Place skewers on grill and heat for 1-2 minutes, flip and repeat until all four sides are grilled.
• When back to the original side, brush on some of the sauce and rotate every 30 seconds, brushing as you go. Remove from heat and serve with more sauce on the side.

Notes

*Once your jam has cooled, if you find it’s not thick enough, return to a boil and cook for an additional 10 minutes, stirring often.

*Serve leftovers preserves with the tofu on the side or cover and place in fridge for up to 2 weeks and use in other recipes. 

Nutrition

Serving: 0.25dish | Calories: 252kcal | Carbohydrates: 33g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 580mg | Potassium: 226mg | Fiber: 1g | Sugar: 22g | Vitamin A: 65IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg

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The post Grilled Sesame Peach Tofu appeared first on Make It Dairy Free.

We’ll dispel every myth you think about salads with one bite of this vegan arugula salad with lime maple vinaigrette.

This salad is bursting with flavor that hits all the sweet, savory, umami notes that you can handle in every single bite. You will love the variation between soft and crunchiness.

Then to top everything off the lime maple vinaigrette ties it all together to make you absolutely sing with joy.

In summary, this is a must try recipe that won’t disappoint.

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Leafy greens – we are using a combo of arugula and spinach for this salad. The peppery flavor of the arugula is balanced nicely with the spinach for a variation
• Fruit and vegetables – We are using a combo of mango, corn, berries, avocado and cucumbers. This hits many flavor palettes but also textures. Grilling the mango and corn while leaving the others fresh, gives another element that’s missing in many recipes.
• Pecans – This nut is crunchy will still having a softness that other nuts don’t have. It pairs perfectly with these ingredients
• Lime Maple Vinaigrette – this recipe is simple and uses mostly household staples while having a huge boast of flavor when added to this salad

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Leafy greens – Feel free to use a different combination of greens that you love. Maybe romaine hearts or spring mix.
• Fruit and vegetables – Peaches, strawberries, raspberries, carrots and more are all examples of other fruits and vegetables that would pair nicely with this.
• Pecans – If you need this to be nut free, try sunflower seeds instead. Otherwise, try walnuts if you need a pecan replacement.
• Lime Maple Vinaigrette – while we love what the maple and lime do to heighten this recipe, feel free to use your favorite dressing
• Stretch this meal – Want to make high protein? Add white beans, tofu, or chickpeas to this salad. Just looking for more? Try other vegetables, croutons or get creative!

Step by Step Instructions for vegan arugula salad with lime maple vinaigrette:

Step 1. In a small saucepan, add pecans, curry powder, salt, maple syrup. Saute for 3-4 minutes.  Add vegan butter. Stir and cooking for another 1-2 minutes. Remove from heat.  

Step 2. While that’s cooking, slice mango. Then grill, careful not to burn, at 325 degrees F. Mango flip after 30-45 seconds. Corn, grill for 1-2 minutes per side.

After you have these you can arrange the salad as desired.

Recipe FAQs:

Other Vegan Salad Recipes to Consider:

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Vegan Arugula Salad with Lime Maple Vinaigrette

You won't be able to get enough of this Vegan Arugula Salad with Lime Maple Vinaigrette, grilled toppings, candied pecans, and more! So flavorful and perfect for those summer vibes!

Course Salad

Cuisine American

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 450kcal

Author Andrew Bernard

Ingredients

For the Lime Maple Vinaigrette

• ⅓ cup olive oil
• 2 tablespoon maple syrup
• 2 tablespoon apple cider vinegar
• 2 tablespoon balsamic vinegar
• 1 lime, zested and juiced
• ¼ tsp salt, more or less to taste

For the Candied Curry Pecans

• ½ cup pecans
• 4 teaspoon maple syrup
• ½ teaspoon curry powder
• ⅛ teaspoon salt
• 1 tablespoon vegan butter

For the Salad

• 3 ears corn, shucked
• 2 mangoes, peeled and sliced
• 3 cups baby arugula
• 2 cups baby spinach
• 3 mini cucumbers, sliced
• 1 ripe avocado, sliced
• ¾ cup fresh blackberries
• ¾ cup fresh blueberries

Optional

• lime wedges
• vegan feta

Instructions

• In a jar, add all the ingredients for the vinaigrette. Add lid and shake well. Place in fridge until ready to use.
• Heat grill to 325 degrees F. Add and grill corn for 1-2 minutes per side. Add mango slices and grill for 30-45 seconds, flip and repeat. Careful not to burn. Remove. When safe to touch, remove corn kernels from the cob.
• While grilling, to a small pot over medium heat, add pecans, maple syrup, curry powder, and salt. Stir together. Let cook for 3-4 minutes or until fragrant. Add butter and stir until melted. Let cook for 1-2 minutes.
• In a large bowl or platter dish, add arugula and spinach leaves and toss to combo. Top with remaining ingredients, grilled corn and mango, candied curry pecans, and dressing. Add optional toppings if desired. Serve.

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 0.25salad | Calories: 450kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Sodium: 267mg | Potassium: 812mg | Fiber: 8g | Sugar: 34g | Vitamin A: 3271IU | Vitamin C: 65mg | Calcium: 128mg | Iron: 2mg

The post Vegan Arugula Salad with Lime Maple Vinaigrette appeared first on Make It Dairy Free.

If you are a macaroni salad fan, then this vegan macaroni salad is going to be an instant hit. And no worries if you aren’t or aren’t sure, we are positive that we can drive you over to the macaroni salad loving fan club.

Macaroni salad is an iconic summer side dish staple.  You will see it everywhere from main courses for family dinner when mom’s don’t feel like cooking to a staple at every family get together all summer long. 

Fortunately, it’s pretty simple to make a vegan macaroni salad and there’s not much that you have to alter.  It’s ready is just about 20 minutes or less and even better the next day, making it great for meal prep!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Noodles – In the photos, we are using elbow noodles as it’s the traditional base for macaroni salad and holds sauce well; however, feel free to use your favorite shape. Note: that smaller noodles make more than larger ones.
• Sweet Pickles – We are sweet gherkins in this recipe because of the flavor balance

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Noodles – If you’d prefer, feel free to use gluten free noodles or even something like zucchini or sweet potato noodles if you’d like.
• Sweet Pickles – You can also use dill pickles or relish if you’d prefer that over sweet.
• Stretch this meal – Feel free to add more vegetables like carrots, cucumbers, red onions and more to this, or something like chickpeas, tofu or mushrooms would be a good addition if you like them to stretch this.

Step by Step Instructions for vegan macaroni salad:

Step 1. Cook your pasta according the package directions. When done drain and rinse until cold water, add to a large bowl and toss with the vinegar and oil.

While pasta is cooking, add dressing ingredients to a blender or cup of an immersion blender.

Step 2. Blend well until creamy and combined.

Step 3. Add dressing and remaining pasta ingredients into bowl with pasta.

Step 4. Stir well to combine. Add more salt and pepper as desired. Refrigerate overnight or at least 4-6 hours before serving for best results.

Recipe FAQs:

Other Vegan Pasta Salad Recipes to Consider:

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Vegan Macaroni Salad

You will love this spin on classic vegan macaroni salad! The absolutely perfect summer pasta salad. Ready in under 20 minutes and easily Allergen Free!

Course pasta dishes, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigerate 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 servings

Calories 282kcal

Author Andrew Bernard

Ingredients

For the Pasta Salad

• 2 qt water
• 2.5 tablespoon salt, for water only
• ½ lb macaroni noodles
• 2 tablespoon sweet pickle juice
• ¾ cup peas (can be frozen and thawed or fresh)
• ½ cup red onion, minced
• ½ cup celery, minced (about 2 ribs)
• ½ cup red bell pepper, diced
• ½-3/4 cup fresh dill, chopped
• ⅓ cup sweet gherkins, diced
• ¼ cup scallions, thinly slices

For the Dressing

• ⅓ cup olive oil
• ¾ cup vegan mayonnaise
• 2 tablespoon dijon mustard
• 2 cloves garlic, minced
• 1 ¼ tablespoon vegan sugar
• ¾ tablespoon lemon juice (can sub with apple cider vinegar)
• 1 teaspoon vegan Worcestershire
• 2 tablespoon sweet pickle juice
• salt and pepper to taste

Instructions

• Add water and salt to a large pot and bring to a boil. Add uncooked pasta and cook according the package directions. When done drain and rinse until cold water, add to a large bowl and toss with the sweet pickle juice.
• While pasta is cooking, add dressing ingredients to a blender or inside an immersion blender cup.
• Add dressing and remaining pasta ingredients into bowl with pasta and stir well to combine. Add salt and pepper as desired. Refrigerate overnight or at least 4-6 hours before serving for best results.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

 

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 18.7mg | Calcium: 14mg | Iron: 0.7mg

This post was originally published on 6/19/2019 and updated on 6/18/2023.

The post Vegan Macaroni Salad appeared first on Make It Dairy Free.

If you love pasta salads, then you are going to absolutely love this dreamy creamy vegan Italian pasta salad recipe.

Pastas salads are get for get togethers, but not only that, they are amazing for meal prep as well. Pastas salads are one of those dishes that really benefit from marinating for a few hours (or days) which means it’s always better the next day!

Like most pasta salads, this recipe doesn’t take very long to cook and come together which means a fantastic meal without a lot of effort!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Noodles – In the photos, we are using a rotini noodle as it’s a great base for pasta salad and holds sauce well; however, feel free to use your favorite shape. Note: that smaller noodles make more than larger ones.
• Sun Dried Tomatoes – We are using sun dried tomatoes that are oil packed. This gives more flavor and tastes better in a dish like this.
• Vegan Parmesan – Our preference is Violife parmesan block that we grate ourselves or Follow Your Heart parmesan.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Noodles – If you’d prefer, feel free to use gluten free noodles or even something like zucchini or sweet potato noodles if you’d like.
• Sun Dried Tomatoes – You can you dried tomatoes without the oil if you’d like and rehydrate them first. This will alter some of the taste
• Vegan Parmesan – Nutritional yeast would be a less processed alternative for vegan parmesan
• Spices – The spices in the dressing (minus the chili flakes) are basically an Italian seasoning blend. If you prefer, you can use premade Italian seasoning
• Stretch this meal – Feel free to add more vegetables like carrots, cucumbers, red onions and more to this, or something like chickpeas, tofu or mushrooms would be a good addition if you like them to stretch this.

Step by Step Instructions for creamy vegan Italian pasta salad:

Step 1. Cook your pasta according the package directions. When done drain and rinse until cold water, add to a large bowl and toss with the vinegar and oil.

While pasta is cooking, add dressing ingredients to a blender or cup of an immersion blender.

Step 2. Blend well until creamy and combined.

Step 3. Add dressing and remaining pasta ingredients into bowl with pasta.

Step 4. Stir well to combine. Add more salt and pepper as desired. Refrigerate overnight or at least 4-6 hours before serving for best results.

Recipe FAQs:

Other Vegan Pasta Salad Recipes to Consider:

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Creamy Vegan Italian Pasta Salad

This 20 minute Creamy Vegan Italian Pasta Salad is easy, flavorful, and perfect for get togethers. Summer meal prep level up!

Course pasta dishes, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigerate 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 425kcal

Author Andrew Bernard

Ingredients

For the Pasta Salad

• 2 qt water
• 2.5 tablespoon salt, for water only
• ½ lb pasta (I used shells)
• 2 tablespoon white vinegar (or use the juice from the banana peppers)
• 1 tablespoon olive oil
• ½-3/4 cup dressing (recipe below)
• ½ medium red bell pepper, diced small
• 2 mini cucumbers, sliced thin
• 1 large carrot, diced small
• ¾ cup oil packed sun dried tomatoes, diced
• ½ cup banana peppers, slices
• ½ cup black olives, halved
• ½ cup vegan parmesan cheese, grated

For the Dressing

• ¾ cup olive oil
• ⅓ cup red onion, roughly chopped
• 1 clove garlic
• 2 tablespoon red wine vinegar
• 2 tablespoon apple cider vinegar
• 1 ½ tablespoon yellow mustard
• 2 teaspoon vegan sugar (optional)
• ¾-1 teaspoon salt
• ¼ teaspoon oregano
• ¼ teaspoon dried basil
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary

Instructions

• Add water and salt to a large pot and bring to a boil. Add uncooked pasta and cook according the package directions. When done drain and rinse until cold water, add to a large bowl and toss with the vinegar and oil.
• While pasta is cooking, add dressing ingredients to a blender or cup of an immersion blender and blend well.
• Add dressing and remaining pasta ingredients into bowl with pasta and stir well to combine. Add salt and pepper as desired. Refrigerate overnight or at least 4-6 hours before serving for best results.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

 

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 33g | Protein: 5g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 6mg | Sodium: 566mg | Potassium: 424mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2016IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 1mg

The post Creamy Vegan Italian Pasta Salad appeared first on Make It Dairy Free.

If you’ve never thought to put vegan pesto on a pasta salad then here’s your tip that you must make this delicious vegan pesto pasta salad.

Pesto is one of the easiest sauces to whip up and it’s ready at that same time as your pasta which means quick, easy, and flavorful with little effort.

Pasta salads are perfect for summer get togethers and meal prep! They are always better the next day, which means you can prep ahead and have a meal for days!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Noodles – In the photos, we are using shells as it’s a great base for pasta salad and holds sauce well; however, feel free to use your favorite shape. Note: that smaller noodles make more than larger ones.
• Garlic – We love garlic as much as the next person, however, since we aren’t cooking garlic we left it to one bulb. Raw garlic can be spicy, so keep that in mind if you want to add more.
• Vegan Parmesan – Our preference is Violife parmesan block that we grate ourselves or Follow Your Heart parmesan.
• Pine Nuts – Pine nuts are standard for pestos and can be found in store either with other nuts or by the spaghetti sauces. We toast them to bring out more flavor.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Noodles – If you’d prefer, feel free to use gluten free noodles or even something like zucchini or sweet potato noodles if you’d like.
• Vegan Parmesan – Nutritional yeast would be a less processed alternative for vegan parmesan
• Pine Nuts – you can sub pine nuts with toasted walnuts, or if you are nut free, sunflower seeds.
• Stretch this meal – Feel free to add more vegetables like carrots, cucumbers, red onions and more to this, or something like chickpeas, tofu or mushrooms would be a good addition if you like them to stretch this.

Step by Step Instructions for vegan pesto pasta salad:

Step 1. Cook your pasta according the package directions. When done drain and rinse until cold water, add to a large bowl and toss with the vinegar and oil.

While pasta is cooking,

Step 2.

Step 3. Add dressing and remaining pasta ingredients into bowl with pasta.

Step 4. Stir well to combine. Add more salt and pepper as desired. Refrigerate overnight or at least 4-6 hours before serving for best results.

Recipe FAQs:

Other Vegan Pasta Salad Recipes to Consider:

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Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!

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Vegan Pesto Pasta Salad

This 20 minute Creamy Vegan Italian Pasta Salad is easy, flavorful, and perfect for get togethers. Summer meal prep level up!

Course pasta dishes, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigerate 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 servings

Calories 330kcal

Author Andrew Bernard

Ingredients

For the Pasta Salad

• 2 qt water
• 2.5 tablespoon salt, for water only
• ½ lb pasta (I used shells)
• 2 tablespoon white vinegar
• 1 tablespoon olive oil
• 1 ¼ cup pesto (recipe below) + more for garnish
• 1 cup cherry tomatoes, halved (use different colors for more variation)
• 2 tablespoon vegan parmesan cheese, more to taste
• 1 clove garlic, minced

For the Pesto

• ½ cup olive oil
• ¾ cup toasted pine nuts (or sub with walnuts)
• 1 cup fresh basil
• ¼ teaspoon dried basil
• 1 cup spinach
• ½ cup red onion
• ½ teaspoon garlic powder
• 2 tablespoon vegan parmesan cheese
• ¾-1 tsp salt
• ½ lemon, zested
• 2 tablespoon lime juice

Instructions

• Add water and salt to a large pot and bring to a boil. Add uncooked pasta and cook according the package directions. When done drain and rinse until cold water, add to a large bowl and toss with the vinegar and oil.
• While pasta is cooking, add pesto ingredients to a blender or cup of an immersion blender and blend well.
• Add pesto and remaining pasta ingredients into bowl with pasta and stir well to combine. Add salt and pepper as desired. Refrigerate overnight or at least 4-6 hours before serving for best results.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

 

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 20g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 426mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 926IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg

The post Vegan Pesto Pasta Salad appeared first on Make It Dairy Free.

Summer time means you don’t really feel like cooking, but you might be willing to spend 10-15 minutes in the kitchen to prep something if it lasts for the week. If that’s you, then this vegan inspired Turkish chickpea salad is right up your alley.

I’ll be completely honest that this is inspired by Turkish recipes with my own spin on things and not completely authentic to Turkey recipe spices or ingredients.

Still, this recipe is amazing. It’s packed with flavor and nutrients that will not only taste delicious but be great for your body as well!

It’s perfect for meal prep throughout the summer or for cookouts and get-togethers as well!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Chickpeas – This simple ingredient is the star of the dish and perfect for texture variation and protein.
• Olive Oil – You want a healthier oil for this recipe since you are going to be making a sauce with the oil and scraping as much of it out of the skillet as possible.
• Onions – We are using sweet onions for this recipe. We are playing a spin on a sumac onion recipe that usually uses red onions, but since we are cooking these we are using sweet.
• Sun Dried Tomatoes – We use sundried tomatoes in oil for more flavor.
• Garam Masala – not a typical Turkish ingredient that the flavor in garam masala pair perfectly with this recipe.
• Sumac – is an amazing spice that we recommend adding to your spice cabinet. It has some sweet and tangy notes that really help to elevate dishes it’s adding too.
• Red Wine Vinegar – we are adding red wine vinegar for the sauce component of the dish since it has more smoky notes that go well with this dish.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Chickpeas – You could do this with white beans as well, but they don’t hold up as well during the cooking process so keep that in mine. Bite size pieces of cauliflower could also be used into or as an addition.
• Olive Oil – Grapeseed or Avocado oil would be good alternatives.
• Onions – You can use red onions for this dish, but note during cooking, red onions typically turn gray which may look appetizing.
• Sun Dried Tomatoes – You can use dried sundried tomatoes if you hydrated them first. Note, that there will be some flavor differences.
• Red Wine Vinegar – apple cider vinegar or balsamic vinegar would be a substitute for this
• Stretch this meal – Feel free to add more vegetables like carrots or celery to this, or something like tofu or mushrooms would be a good addition if you like them to stretch this. Alternatively, putting this mixture over noodles, rice, or in a tortilla wrap can also help.

Step by Step Instructions for vegan Turkish chickpea salad:

Step 1. In a large skillet over medium heat, add oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add spices and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.

Step 2. In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant.

Step 3. Add the red peppers, sundried tomatoes and ½ teaspoon salt. Stir and cook for 2 minutes.

Step 4. Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices. Stir together well.

Step 5. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice.

Step 6. Mix together well. Serve cold or warm.

Recipe FAQs:

Other Vegan Salad Recipes to Consider:

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Turkish Chickpea Salad

You'll be shocked at the amount of flavor in this 20 minute inspired Turkish chickpea salad. Summer meal prep level up!

Course Main Course, Salad

Cuisine Turkish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 291kcal

Author Andrew Bernard

Ingredients

For the Chickpeas

• 4 tablespoon olive oil, divided
• 15 oz chickpeas, cooked, drained and rinsed*
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon turmeric
• ¼ teaspoon ground cloves
• ¼ teaspoon black pepper, more or less to taste

For the Vegetables

• 1 sweet onion, thinly sliced
• 4 cloves garlic, minced
• 1 red pepper, thinly sliced
• 2 tablespoon sun dried tomatoes in oil, finely chopped
• 1 tablespoon sumac
• ½ teaspoon salt
• 1 tablespoon red wine vinegar
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon vegan sugar, optional
• 1 cup red cabbage, chopped
• 1 cup cilantro, chopped (sub with parsley if needed)
• 5-6 fresh basil leaves, choped
• 2 tablespoon fresh lemon juice

Instructions

• In a large skillet over medium heat, add 2 tablespoon oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add all the chickpea spices (garam masala to pepper) and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.
• In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant. Add the red peppers, sundried tomatoes and ½ teaspoon salt. Stir and cook for 2 minutes.
• Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices (chili powder to sugar). Stir together well. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice. Mix together well. Serve cold or warm.

Video

Notes

*You can use canned chickpeas to make this dish go faster.  If using dried chickpeas, add chickpeas to a large bowl and cover with water to soak the overnight. Bring a pot of water to boil (enough to cover chickpeas), drain chickpeas and add to boiling water, turn to simmer and cook for 1 – 1.5 hours until soft. Drain and set aside. 

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

***For high protein, you may want to make this 2 servings instead of 4.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 919mg | Potassium: 556mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1914IU | Vitamin C: 67mg | Calcium: 88mg | Iron: 3mg

The post Turkish Chickpea Salad appeared first on Make It Dairy Free.

Pasta salads are a go to in the warmer months, but this easy soba noodle salad is not only great in the summer, but year round as well.

This is another recipe as I explore more about Blue Zones foods and why people who live in these areas are living longer.

By making changes like refined wheat pasta to a healthier alternative like these buckwheat (soba) noodles, and adding in loads of crunchy and healthy vegetables, you are creating a dish that is not only tasty, but great for your body too!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Soba Noodles– These noodles are gluten free, hold up well, have a great source of nutrients, and perfect for a spin on your usual pasta salad
• Vegetables – We are using red cabbage, carrots, green onions for this recipe
• Sauce – We are making a ginger soy dressing with pantry staples that bring the whole dish together

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Soba Noodles– Feel free to use other long pasta noodles if you wish
• Vegetables – Get creative and add in your favorite vegetables or maybe things you have on had that you need to use up
• Sauce – You could also sub the sauce with as Asian dressing if you’d like this to go faster
• Protein – If you’d like to stretch this even farther consider adding a protein or vegan main substitute like tofu, chickpeas, cauliflower, mushrooms, white beans, or edamame

Step by Step Instructions for vegan easy cold soba noodle salad:

Step 1. Cook your soba noodles according to your packaged instructions. When noodles are done, immediately drain and run under cold water to stop the cooking.

Step 2. While noodles are cooking, add your dressing ingredients to a bowl and combine together well.

Step 3. Add to a large bowl, add the vegetables and stir together. Add the dressing and toss again. Serve immediately or place in fridge to let it come together.

Recipe FAQs:

Other Vegan Healthy Recipes to Consider:

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Soba Noodle Salad

This quick and easy soba noodle salad is perfect for summer meals, parties, and so much more! Ready in under 30 minutes! You'll love how much goodness is packed into one bowl!

Course Main Course, Side Dish

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 208kcal

Author Andrew Bernard

Ingredients

• 9.5 oz soba noodles, uncooked
• 1 cup fresh cilantro, chopped
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, thinly sliced
• 3 scallions, sliced (plus more for garnish)
• seasoned seaweed, optional, for garnish

For Ginger Soy Dressing

• ¼ cup rice vinegar
• 3 ½ tablespoon olive oil
• 3 tablespoon soy sauce
• 1-2 tablespoon agave
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated

Instructions

• Cook the noodles according to the packaged instructions. While waiting to cook, make the dressing.
• When noodles are done, immediately drain and run under cold water to stop the cooking. Add to a large bowl, add the vegetables and stir together. Add the dressing and toss again.
• Serve immediately or can let sit for at least 30 minutes to marinade longer. Top with additional green onions and seaweed if desired.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 1bowl | Calories: 208kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 660mg | Potassium: 202mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2977IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg

The post Soba Noodle Salad appeared first on Make It Dairy Free.

Just because you want a salad, doesn’t mean that it needs to be boring. This vegan kale crunch salad does everything that you want it to and more!

This particular salad combines a variety of textures, that will instantly make you love it. From the softness of the roasted sweet potatoes, to the crunch of the breadcrumbs and pine nuts, it will be everything that you didn’t even know that you needed.

And maybe it will just change your mind for what you think salads can be!

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Why You’ll Love Vegan Kale Crunch Salad

• Lots of Textures -So many people just put some sort of greens and dressing and call it a salad. With this recipe you’ll have a variety of textures. From the softness of the sweet potatoes to the crispness of the chickpeas and the crunch of the kale and onions if you add them – you’ll get a variety that you’ll mouth will just love.
• Lots of Variations -A reason people love salads is because it’s super easy to customize. If you don’t love avocados you can omit them, but you could add tomatoes because you just love them so much. Plus, you can switch up the salad dressing that you use so if tastes like a different meal every single time.

Recipe Ingredients:

Gather your ingredients!

• Kale – This powerhouse food should be a staple in your diet. It’s full of vitamins A, C, and K, high in beta-carotene, iron, and more.
• Chickpeas – not only do chickpeas add protein, but they are delicious and crisp up nicely adding a fun and varied texture to this salad
• Sweet Potatoes – Another highly nutritious food full of fiber, beta carotene, vitamin c, potassium and more.
• Pine Nuts – These are delicious and a source of protein while adding a crunch that is easy to bite into
• Breadcrumbs – adding more crunch to our dish, we actually prefer gluten free breadcrumbs because we have found them to have a better crunch

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Kale – You can use whatever leafy green you desire. Other highly nutritious leafy greens include spinach, watercress and sprouts.
• Chickpeas – white beans would be an alternative to this recipe; however, they will not crisp up as well as chickpeas do
• Sweet Potatoes – roasted squash would be another alternative to sweet potatoes – like butternut or acorn squash.
• Pine Nuts – You could swap these with chopped cashews or macadamia nuts, or just some sunflower seeds
• Breadcrumbs – you could use a vegan dried stuffing mix or croutons if you need to switch it up; however, be mindful of the seasonings as you may not want to add more spices or even toast those two options
• Spices – use your favorite seasoning blend to switch things up

Step By Step Instructions for Vegan Kale Crunch Salad:

Step 1. Add the cut sweet potatoes and chickpeas to a large baking sheet in a single layer. Drizzle with oil, sprinkle with the spice mix and toss to combine. Cook until chickpeas are crispy and sweet potatoes soft. Careful not to burn.

Step 2. On a separate baking sheet, add pine nuts and breadcrumbs. Drizzle olive oil, lemon juice, garlic powder, salt and pepper. Toss well to combine and spread in an even layer. Bake for 5-8 minutes, careful not to burn.

Step 3. Add kale, mini cucumbers, red onions, and avocado to a bowl.

Step 4. In a container with a lid, add all the ingredients and shake or whisk together well. Place in the fridge, covered, until ready to use.

When sweet potatoes, chickpeas, and breadcrumb mixture are finished, layer on top and drizzle dressing over.

Frequently Asked Questions:

Other Vegan Salads to Consider Eating:

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Vegan Kale Crunch Salad

This Vegan Kale Crunch Salad is the perfect balance of textures to make your mouth feel like a happy ride every single time. It's a salad you'll love year round.

Course Salad

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 752kcal

Author Andrew Bernard

Ingredients

For Sweet Potatoes and Chickpeas

• 1 ½ teaspoon chili powder
• 1 ½ teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 sweet potatoes, cut into fries (or desired size)
• 1 15oz can chickpeas, drained, rinsed, and patted dry
• 3 tablespoon olive oil, divided

For the Breadcrumbs and Pinenuts

• 1 ½ cups panko breadcrumbs
• ¼ cup pine nuts (sub with cashews, macadamias, or sunflower seeds)
• 1-2 tablespoon olive oil
• 2 tsp lemon juice
• ½ tsp garlic powder
• salt and pepper, to taste

For the Remaining Salad

• 5-6 cups kale leaves, stems removed, chopped, rinsed well, and massaged*
• 1 avocado diced
• 1 medium red onion, thinly sliced
• 2-3 mini cucumbers, sliced

For Vegan Honey Mustard Dressing

• ⅓ cup olive oil
• 3 tablespoon maple syrup
• 2 tablespoon tahini
• 2 tablespoon dijon mustard
• 2 tablespoon lemon juice
• 2 tablespoon apple cider vinegar

Instructions

• Preheat oven to 425F. Into a small bowl, combine all the spices (chili powder to black pepper) and stir together. Set aside.
• Add the cut sweet potatoes and chickpeas to a large baking sheet in a single layer. Drizzle with 3 tablespoon of oil, sprinkle with the spice mix and toss to combine, making sure everything is seasoned. Return to a single layer and bake for 20 mins. Remove from oven, toss together and cook another 15-20 minutes. Chickpeas should be crispy and sweet potatoes soft. Careful not to burn.
• On a separate baking sheet, add pine nuts and breadcrumbs. Drizzle olive oil over along with lemon juice, garlic powder, salt and pepper. Toss well to combine and spread in an even layer. Bake for 5-8 minutes, careful not to burn.
• When everything is done, add kale to the bottom of a salad bowl, top with all the remaining and cooked ingredients. Top with dressing.

For the Honey Mustard Dressing

• In a container with a lid, add all the ingredients and shake or whisk together well. Place in the fridge, covered, until ready to use.

Notes

*You may wish to massage your kale to make it easier to digest.  If you do, after rinsing, drizzle over 2 tablespoon of lemon juice and massage the kale with your hands.  Proceed with the recipe as otherwise instructed. 

Nutrition

Serving: 1 salad | Calories: 752kcal | Carbohydrates: 66g | Protein: 12g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 32g | Sodium: 670mg | Potassium: 1207mg | Fiber: 13g | Sugar: 18g | Vitamin A: 25084IU | Vitamin C: 92mg | Calcium: 347mg | Iron: 5mg

The post Vegan Kale Crunch Salad appeared first on Make It Dairy Free.

If you are looking for a delicious smoothie recipe, then this High Protein Vegan Peanut Butter Strawberry Banana Smoothie will do the trick. We’re showing how to make a high protein vegan smoothie without adding any vegan protein powder!

We combined two of our favorite and most popular smoothie recipes to create this one and we know you’ll love it as much as we do.

Strawberry Banana Smoothies are a classic and the peanut butter added in gives that PB&J smoothie vibe that’s always a hit.

Together, you have this epic mash up that creates a delicious vegan high protein smoothie that you’ll want again and again!

Why You’ll Love This High Protein Vegan Peanut Butter Strawberry Banana Smoothie

It’s Easy On-Hand Ingredients

One of the toughest parts about some smoothie recipes, is that they call for ingredients that you don’t always have on hand.

You don’t have to worry about that with this recipe. These are everyday ingredients that most families have already in their house, especially with the variation ideas we give below!

It’s Filling and Gives Energy

This recipe is packed full of nutrients in just 5 minutes.

Getting enough protein in your smoothies means that you will feel less tired and worn out while helping your body build and repair itself.

The nutrients from things like strawberries, bananas and hemp seeds provides you will vitamins and minerals to get you going throughout the day.

High Protein Vegan Peanut Butter Strawberry Banana Smoothie Ingredients:

Gather your ingredients!

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make high protein vegan smoothie:

• Banana – For the best results, we recommend a ripe banana that has been frozen. Not only will this ensure you have a naturally sweetened smoothie, but freezing the banana first leads to the best texture in the end
• Strawberries – We also recommend frozen strawberries, again for texture and taste. Frozen strawberries are picked at peak ripeness and then frozen quickly to ensure you get that delicious taste in every sip
• Oats – We are using rolled oats, also known as old fashioned oats in this smoothie. Oats are high in fiber which has multiple health benefits, but also added oats makes the smoothie more filling and keeps your hunger at bay longer
• Hemp Seeds – Hemp seeds are an excellent source of protein, but also magnesium which helps promote a healthy heart
• Peanut Butter – most of the protein in the smoothie is coming from the nut butter. Our first choice here is peanut butter. Beyond a high protein source, peanuts are an excellent way to get in healthy fats while being low in carbs
• Flaxseed – We are using ground flax for this recipe which is again a good source of protein, but also high in Omega 3s which vegans need to ensure they are getting
• Non-Dairy Milk – Any non-dairy milk will work in this recipe. For best texture and taste, we recommend a creamier non-dairy milk like soy or extra-creamy oat milk for example. If you are wanting the most protein out of this, use a high protein non-dairy milk. We do recommend that you use an unsweetened option.
• Dates – An excellent way to naturally sweeten a smoothie is with dates. They have a variety of health benefits, including antioxidants, digestive support, and boost energy.

If you’re using fresh bananas and strawberries versus frozen, we’d recommend that you add ice as well.

Substitutions and Variations

Any alterations to the above ingredients will alter the taste and texture of the overall smoothie.

• Banana – Bananas have a very distinct taste, so whether you need to omit for taste purposes or allergy reasons, a few ways to do so would be silken tofu, avocado, sweet potatoes, white beans (like butter beans or cannellini) or cashews.
• Strawberries – You can use other berries as well like raspberries, blueberries, blackberries, etc.
• Oats – Soaked quinoa, ground almonds and amaranth are good substitutes in smoothies for oats.
• Hemp Seeds – You can use more flaxseed or use chia seeds to replace
• Peanut Butter – Any nut or seed butter will work for this recipe, but be mindful that it may alter the taste.
• Flaxseed – chia seeds or more hemp seeds would be an alternative to flax
• Non-Dairy Milk – If you want to omit the non-dairy milk, then you could substitute water
• Dates – a good substitute for dates would be maple syrup. If still wanting to use a dried fruit, you could do figs or raisins.
• Protein Powder – If you’re looking for an even higher amount of protein in your smoothie, you can choose a vegan protein powder and add ½ to a full scoop depending on your needs

Step by Step Instructions:

In a blender, you’ll want to add in all your ingredients.

Once you have everything added, blend until smoothie, scraping down the sides if needed. Pour into a glass and top with any desired garnishments.

Frequently Asked Questions:

WHAT OTHER VEGAN SMOOTHIE RECIPES COULD I MAKE?

If you love smoothies, then you’ll love these other recipes as well!

• Dairy Free Green Smoothie
• Dairy Free Peanut Butter Banana Smoothie
• Vegan Mango Pina Colada Smoothie
• Vegan Blueberry Coconut Smoothie
• Dairy Free Strawberry Banana Smoothie
• Vegan Triple Berry Smoothie
• Vegan Tropical Smoothie

Wanting something different but close? Try our vegan mango smoothie bowl!

Pin this High Protein Vegan Peanut Butter Strawberry Banana Smoothie for later!

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High Protein Vegan Peanut Butter Strawberry Banana Smoothie

This High Protein Vegan Peanut Butter Strawberry Banana Smoothie has simple yet delicious ingredients that you'll want again and again!

Course Breakfast, Drinks

Cuisine American

Prep Time 3 minutes minutes

Cook Time 0 minutes minutes

Total Time 3 minutes minutes

Servings 1 smoothie

Calories 756kcal

Author Andrew Bernard

Ingredients

• 1 banana, ripe (frozen preferred)
• 1 cup frozen strawberries
• ¼ cup old fashioned oats
• 2 tablespoon hemp seeds
• 2 tablespoon peanut butter
• 1 tablespoon ground flaxseed
• 1 cup non-dairy unsweetened milk
• 1-2 dates, pitted

Instructions

• Add all the ingredients to a high powered blender.  

  *If using fresh strawberries or banana, you may want to add ice to make it cold. 
• Blend until smooth, scraping down the sides if needed. 

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 1smoothie | Calories: 756kcal | Carbohydrates: 76g | Protein: 32g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 12g | Sodium: 261mg | Potassium: 1332mg | Fiber: 14g | Sugar: 36g | Vitamin A: 1176IU | Vitamin C: 112mg | Calcium: 448mg | Iron: 8mg

The post High Protein Vegan Peanut Butter Strawberry Banana Smoothie (No Protein Powder) appeared first on Make It Dairy Free.