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Vegan Potato Soup
Soup American

Vegan Potato Soup

4.9

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
  2. 2 Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
  3. 3 Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

By Autumn Pumpkin

Smokey Butternut Squash Soup
Soup American

Smokey Butternut Squash Soup

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
  2. 2 Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
  3. 3 Bake in the preheated oven until squash is tender, 30 to 40 minutes.
  4. 4 Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
  5. 5 Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
  6. 6 Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

By TheStarvingMusiciansKitchen

Chocolate Sapote Smoothie
Drink American

Chocolate Sapote Smoothie

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Break open the sapote and pull out the pulp. Discard seeds and skin.
  2. 2 Combine sapote, ice, and almond milk in a blender; blend until smooth.

By claytical

Vegan Chocolate Pie
Dessert American

Vegan Chocolate Pie

4.3

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Combine almond milk and pudding mix in a saucepan. Bring to a boil over medium heat, stirring constantly. When pudding boils, reduce heat to low and continue stirring until pudding thickens, about 5 minutes.
  2. 2 Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
  3. 3 Top with vegan whipped cream.

By Yoly

Instant Pot Vegan Rice Pudding
Dessert American

Instant Pot Vegan Rice Pudding

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

By karenatlincoln

Easy 4-Ingredient Low-Carb Keto Wraps
Pantry American

Easy 4-Ingredient Low-Carb Keto Wraps

2.3

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk eggs and almond milk together in a bowl until well combined.
  2. 2 Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
  3. 3 Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.

By Fioa

Easy Grilled Broccoli
Dinner American

Easy Grilled Broccoli

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place broccoli florets in a large bowl; drizzle with olive oil and toss to coat. Season with salt, black pepper, and pepper flakes; toss to coat. Place broccoli in a grill basket.
  3. 3 Cook on the preheated grill, turning occasionally, until broccoli is crisp-tender, about 10 minutes.

By Soup Loving Nicole

Chocolate-y Iced Mocha
Drink American

Chocolate-y Iced Mocha

4.9

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
  2. 2 Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

By Linda T

Vegan and Gluten-Free Orange Muffins
American

Vegan and Gluten-Free Orange Muffins

4.0

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

By Tr Lindsey