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Tag: vegan

  • Dairy-Free Loaded Nachos

    Dairy-Free Loaded Nachos

    How to Make Dairy-Free Loaded Nachos


    10 min prep time


    10 min cook time


    6servings


    5 nachos

    Print Recipe >

    Step-By-Step Instructions:

    1. Turn oven to broil, 500 degrees F.
    2. Mix all the vegetables in a bowl, season with salt, pepper, and cumin.
    3. Set a sheet of parchment paper on top of an oven safe tray add all the tortilla chips
    4. Remove excess liquid from the vegetable mixture and place them on top of the tortilla chips.
    5. Top everything with both Daiya “cheeses” and broil for 5 minutes. Ensure sure it doesn’t burn.
    6. Remove from oven – let cool for 5-10 minutes – share and enjoy with family and friends!
    Kid Friendly
    Mexican/Southwestern
    Vegetarian
    Vegan
    Dinner
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      5 nachos


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        5g

    • Protein
      9g

    • Potassium
      440mg
      9%

    Ingredients

    roma (plum) tomatoes (finely diced)
    3

    white onion (finely diced)
    1/4 med

    garlic (finely diced)
    1 clove

    jalapeño pepper (roasted and finely diced)
    1

    ripe lemon (juiced)
    1

    canned chickpeas (drained and rinsed)
    14 oz

    canned black beans (drained and rinsed)
    14 oz

    frozen corn
    2/3 cup

    fresh cilantro (finely chopped)
    2 tbsp

    salt
    1/4 tsp

    black pepper (or more to flavor)
    1 tsp

    ground cumin
    1 tsp

    smoked paprika
    1 tsp

    dairy-free shredded mozzarella cheese
    1/2 cup

    dairy-free shredded cheddar cheese
    1/2 cup

    tortilla chips
    30

  • Ensalada de zanahoria y col

    Ensalada de zanahoria y col

    How to Make Ensalada de zanahoria y col

    Al igual que ocurre con otras hortalizas crucíferas (el brócoli y la coliflor), se considera que la col (repollo) es un componente dietético importante para disminuir el riesgo de cáncer.


    4servings


    1/2 taza

    Print Recipe >

    Step-By-Step Instructions:

    1. Mezcla todos los ingredientes y revuelve bien.
    Low Carb
    Veggie Rich
    Mediterranean
    Mexican/Southwestern
    Recetas en español
    Budget Friendly
    Gluten-Free
    Lunch
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 taza


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      0g

    Ingredients

    cilantro picado
    1 cda

    chile jalapeño o serrano (opcional)
    1-3 cdas

    azúcar
    1/2 cdta

    pimienta negra
    1/2 cdta

    sal
    1/4 cdta

    jugo de lima (limón verde) o 1/4 taza de vinagre (de su preferencia)
    3 cdas

    zanahoria (rallada)
    1

    col (repollo) picado en tiras
    2 tazas

  • Vegan Zuppa Toscana

    Vegan Zuppa Toscana

    How to Make Vegan Zuppa Toscana


    6servings


    About 2 Cups Soup Per Serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove soup from heat, add cashew cream to the pot and stir to combine.
    2. While the soup is cooking, cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
    3. Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
    4. Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
    5. Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
    6. Heat the oil in a large pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned and crumbly, 6-7 minutes.
    Comfort Food
    Vegan
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      About 2 Cups Soup Per Serving


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      670mg

      29%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      20g

    • Potassium
      1590mg
      34%

    Ingredients

    cashews ((raw))
    1/2 cup

    kale ((about 1lb destemmed and chopped))
    1 bunch

    red potatoes ((about 6oz, each, thinly sliced 1/8 inch)
    3 whole

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    Italian seasoning
    1 tsp

    low sodium vegetable broth
    8 cup

    cannellini beans ((15oz, drained and rinsed))
    1 can

    yellow onion ((medium, minced))
    1 whole

    garlic ((minced))
    4 clove

    olive oil
    2 tsp

    Vegan Ground Meat Substitute
    12 oz

  • Sweet Potato Fries

    Sweet Potato Fries

    How to Make Sweet Potato Fries


    5 min prep time


    24 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
    2. Rinse the sweet potatoes under cold running water until the water runs clear. Drain on paper towels and pat dry. Do your best to thoroughly dry all of the sweet potatoes then transfer to a large mixing bowl.
    3. In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika, black pepper, and salt. Drizzle the olive oil over the potatoes and toss to combine. Sprinkle the cornstarch mixture over the potatoes and toss until evenly coated. Transfer to the sheet tray and arrange the potatoes into a single layer, spacing them out as best as possible. If needed, use a second tray (this will give you crispier fries).
    4. Bake for 12 minutes. Use a spatula to flip the potatoes
    5. Taste and adjust seasoning as needed. Serve hot.
    Quick & Easy
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      397mg
      8%

    Ingredients

    sweet potatoes (washed, cut into 1/4-inch thin matchsticks)
    1 lbs

    olive oil
    1 1/2 tbsp

    Cornstarch
    2 tsp

    garlic powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    black pepper (freshly cracked)
    1/2 tsp

    salt (sea, or more to taste)
    1/4 tsp

  • Harvest Salad

    Harvest Salad

    How to Make Harvest Salad


    7 min prep time


    2 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the apple cider vinaigrette: Pour the apple cider vinegar into a small jar with lid or bowl; add a generous pinch of salt and shake or whisk to combine. Taste—the acidity of the vinegar should be balanced a bit with sweet; adjust with more salt if needed. Add the Dijon mustard and olive oil, put the lid on the jar and shake vigorously (or whisk it well in the bowl). Taste again and adjust with more olive oil or mustard, to taste. Add the freshly chopped mint right before dressing the salad (otherwise it will turn brown).
    2. Put together the salad: In a large bowl, toss together the greens, radishes, sugar snap peas, half of the pepitas, and half of the pomegranate seeds. Add a few tablespoons of the dressing and toss. You want the greens to be just barely coated with the dressing. Taste and season with freshly ground black pepper as needed. Garnish with the remaining pepitas and pomegranate seeds before serving.
    Vegetarian
    Vegan
    Sides
    Salads
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      28mg
      <1%

    Ingredients

    black pepper (freshly ground, to taste)
    1

    pomegranate seeds
    2 tbsp

    pepitas (toasted)
    4 tbsp

    sugar snap peas (cut into 1/2-inch pieces)
    1/2 cup

    radishes (thinly sliced)
    2

    mixed greens (1 bag, mixed baby)
    12 oz

    olive oil (up to 4 tbsp)
    2 tbsp

    fresh mint (leaves, finely chopped plus more for garnish)
    1 1/2 tbsp

    Dijon Mustard
    1 tsp

    Apple Cider Vinegar
    1/4 cup

  • Maple-Thyme Roasted Brussel Sprouts

    Maple-Thyme Roasted Brussel Sprouts

    How to Make Maple-Thyme Roasted Brussel Sprouts


    10 min prep time


    25 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 degrees F.

    2. Trim and halve Brussels sprouts; add to a medium bowl. 

    3. Remove thyme leaves from the stems and add to the bowl. 

    4. Add garlic, olive oil, maple syrup, salt, and pepper to the bowl and toss to combine. 

    5. Spread out in a single layer on a baking sheet. Place in the oven and roast until the sprouts are fork-tender and beginning to brown, 20–25 minutes. 

    Heart Healthy
    Fiber Focused
    Veggie Rich
    French
    Vegetarian
    Vegan
    Sides
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Budget Friendly
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      457mg
      10%

    Ingredients

    fresh Brussels sprouts
    1 lbs

    fresh thyme
    1/2 small bunch

    garlic (minced)
    2 clove

    olive oil
    1 tbsp

    sugar-free maple-type syrup
    1 1/2 tsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Watermelon Lime Slushie

    Watermelon Lime Slushie

    How to Make Watermelon Lime Slushie

    Try this refreshing alternative to sugary drinks! It’s made with fresh watermelon for a lightly sweet flavor with no added sugar, plus zesty lime and cool mint. Perfect for a hot summer day!


    5 min prep time


    4servings


    6 oz (about 3/4 cup)

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree the watermelon, ice, lime juice, and mint in a blender until you get a slushie consistency. Pour into glasses and garnish with a sprig of mint (optional).
    Low Carb
    Kid Friendly
    Vegetarian
    Vegan
    Beverages
    Budget Friendly
    Gluten-Free
    No Cook
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      6 oz (about 3/4 cup)


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      105mg
      2%

    Ingredients

    watermelon
    2 cup

    ice
    2 cup

    lime juice
    1/4 cup (from about 2 limes)

    fresh mint leaves
    2 tbsp (plus more for garnish)

  • Berry Almond Oatmeal

    Berry Almond Oatmeal

    How to Make Berry Almond Oatmeal

    Start your morning right with a warm bowl of this delicious Berry Almond Oatmeal! Healthy, super filling and easily made in under 10 minutes, this oatmeal recipe is such a favorite because it’s full of protein and fiber, includes no added sugars, and just tastes so good!

    This oatmeal is sweetened with blueberries and Splenda Sweetener instead of added sugar to reduce the carbs and calories. There are so many different variations you can try with this recipe, too—apple cinnamon, peanut butter and banana, add strawberries, throw in nuts or chia seeds—experiment and make your mornings your own!


    5 min prep time


    5 min cook time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepan, bring water to a boil. Stir in oats and salt. Cook over medium heat, stirring occasionally, 5 minutes. Stir in sweetener, fruit, almonds, and extract.

    2. Notes: For creamier oatmeal substitute milk for water (this will change the nutrition information per serving).

    Fiber Focused
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    One Pot
    Quick & Easy
    Vegan
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g
      • Added Sugars
        1g

        2%

    • Protein
      7g

    • Potassium
      220mg
      5%

    Ingredients

    water
    2 cup

    old-fashioned rolled oats
    1 cup

    salt
    1/4 tsp

    Splenda® Original Sweetener
    3 packet

    fresh or frozen blueberries
    1/4 cup

    sliced almonds
    2 tbsp

    almond extract
    1/4 tsp

  • Black-Eyed Pea Salad

    Black-Eyed Pea Salad

    How to Make Black-Eyed Pea Salad

    This easy black-eyed pea salad is full of fresh vegetables and mixed with a zingy sweet n’ spicy sauce. The sauce contains no added sugars, and is low in carbohydrates and calories because it’s made with Splenda® Granulated Sweetener instead of sugar. This flavorful bean dish is easy to make and it will wow your taste buds! Enjoy serving this at picnics, potlucks and at-home as a healthy lunch or afternoon snack.


    8 hr prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a serving bowl, whisk together Splenda Sweetener, salt, pepper, garlic, vegetable oil, vinegar, and hot sauce.

    2. Add black-eyed peas, bell pepper, celery, and onion; toss gently to coat with dressing. Cover and refrigerate overnight for best flavor.

    Low Carb
    Dinner
    Lunch
    No Cook
    Quick & Easy
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    Splenda® Granulated Sweetener
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    garlic (minced)
    1 clove

    vegetable oil
    1/4 cup

    Apple Cider Vinegar
    2 tbsp

    hot sauce
    1/2 tsp

    black-eyed peas (drained and rinsed)
    1 1/2 (15-oz) cans

    bell peppers (diced)
    3/4 cup

    celery (diced)
    1/2 cup

    red onion (diced)
    1/2 cup

    onion(s) (diced)
    1/4 cup

  • Cucumber and Onion Salad

    Cucumber and Onion Salad

    How to Make Cucumber and Onion Salad

    Cucumber Onion Salad is a refreshing variation from the classic tossed salad. Crisp fresh cucumbers are tossed with sweet onion and lightly coated with a delicious sweet-tart vinaigrette made with Splenda® Granulated Sweetener instead of sugar. Enjoy this low carbohydrate, low calorie dish with a main entrée or as a healthy snack.


    2 hr prep time


    6servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-metallic bowl, combine cucumbers and onions.

    2. In a glass measuring cup, combine vinegar, Splenda, salt, and pepper; whisk to dissolve sweetener. Pour over cucumbers and onions.

    3. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

    Low Sodium
    Veggie Rich
    Low Carb
    Budget Friendly
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      80mg
      2%

    Ingredients

    thinly sliced cucumbers
    2 1/2 cup

    thinly sliced onions
    1/2 cup

    white vinegar
    1/3 cup

    Splenda® Granulated Sweetener
    1/3 cup

    salt
    1/4 tsp

    black pepper
    to taste