1. Nut Free Snacks
  2. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  3. 4-Ingredient Golden Milk Mix
  4. Cold Soba Noodle Salad Recipe
  5. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  6. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  7. Curried Quinoa Chickpea Burgers
  8. Chipotle Tofu Rainbow Wraps
  9. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  10. 1-Pot Spicy Mango Chutney
  11. Pineapple Raspberry Wine Spritzer
  12. Mango Overnight Oats with Turmeric
  13. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  14. Vegan Chocolate Chip Cake Recipe
  15. Cheesy Spaghetti Squash Pasta
  16. Down Home BBQ Burger
  17. What’s inside my makeup bag (cruelty-free)
  18. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  19. The Best Vegan Meatballs
  20. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  21. Vegan Peanut Butter Banana Pudding
  22. Vegan Pesto Pasta with Charred Broccoli
  23. 5-Ingredient Vegan Peanut Butter Pudding
  24. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  25. Vegan Gluten-Free Vanilla Wafers
  26. Grilled BBQ Lentil Pizza
  27. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  28. Vegan Collard Green Burritos
  29. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  30. Smoky Jackfruit “Chicken” Salad
  31. Smoky Jackfruit “Chicken” Salad
  32. 10-Minute Raw Vegan Taco “Meat”
  33. Watermelon Crabs
  34. Avocado Raspberry Pops
  35. Vegan Blueberry Muffins with Pineapple
  36. How to Make Sauerkraut
  37. Tuscan Pasta Salad with Lemon Vinaigrette
  38. Vegan Peanut Butter No-Bake Cookies
  39. Vegan Mango Ice Cream
  40. Vegan Yack Attack On the Go! Release + Giveaway
  41. The Best Whole Roasted Cauliflower (5 Ingredients!)
  42. Mexican Street Corn Salad with Black Beans
  43. Creamy Dragon Fruit Smoothie Bowl
  44. Grilled Blackberry Cobbler
  45. One Pot Quinoa and Black Bean Wraps
  46. One Pot Quinoa and Black Bean Wraps
  47. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  48. 3-Ingredient No-Bake Peanut Butter Cookies
  49. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  50. Spicy Jackfruit Tacos (1-Pot Meal!)
  51. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  52. Octopus Pizzas
  53. 30-Minute Quinoa “Fried Rice”
  54. Easy Vegan Zucchini Bread Recipe
  55. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  56. Sweet Potato Black Bean Enchiladas
  57. Golden Turmeric Roasted Cauliflower with Raita Dip
  58. Easy Red Enchilada Sauce
  59. Avial – South Indian Veggie Coconut Curry
  60. Zucchini Bread Oatmeal
  61. Zucchini Bread Oatmeal
  62. Vibrant Mango Salad with Peanut Dressing
  63. Vegan Instant Pot Mushroom Risotto
  64. Peanut & Lemongrass Tempeh Satay
  65. Bulgogi Roasted Spring Veggie Bowl
  66. No-Bake Vanilla Cake Bites
  67. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  68. Peanut Butter Banana Green Smoothie Bowl
  69. Vegan Lemon Cake with Cream Cheese Frosting
  70. 1-Pot Cauliflower Rice Kitchari
  71. Gluten-free Avocado Tahini Pasta
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  74. Tofu and Veggie BBQ Bowl
  75. How to Make Hummus From Scratch
  76. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  77. Mini Cookie Dough Fudge Pops
  78. Mini Cookie Dough Fudge Pops
  79. 1-Pot Yellow Chickpea Cauliflower Curry
  80. Rice Cake Flowers
  81. Avocado Pasta with Smoky Pecans
  82. Caterpillar Fruit Kebabs
  83. Creamy Golden Milk Smoothie
  84. Instant Pot Mushroom Masala
  85. Aquafaba Granola (Oil-Free!)
  86. BBQ Bean Bowls
  87. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  88. Easy Probiotic-Cultured Vegan Cheese
  89. Vegan Recipe and Snack Ideas for Camp and Travel
  90. Vegan Recipes and Snack Ideas for Camp and Travel
  91. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  92. Cheesy Chili Baked Potato Fries (Oil-Free!)
  93. Pulled BBQ Jackfruit Sandwiches
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  96. Lentil Bolognese with Spaghetti
  97. Vegan Mother’s Day Brunch Recipes!
  98. Vegan Mother’s Day Brunch Recipes!
  99. The Perfect Bowl of Oats
  100. Vegan Cinnamon Swirl Cake
  101. Cinnamon Raisin Peanut Butter
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  104. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  105. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  106. Things I’m Loving Lately: May 2, 2018
  107. Things I’m Loving Lately: May 2, 2018
  108. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  109. Mango Coconut Yogurt (Coconut Cult Dupe!)
  110. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  111. Cultured Vegan Sour Cream
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  116. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  117. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  118. Super Cleansing Slaw with Rosemary Dressing
  119. Banana Yogurt Goose Pops
  120. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  121. Vegan White Hot Chocolate
  122. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  123. 25 Easy Lentil Recipes
  124. Fudgy Vegan Brownie Cookies
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  127. Crazy Mug Lady: A round-up of my fave mugs!
  128. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  129. 5-Minute Raw Banana Splits
  130. Deconstructed Vegan Summer Rolls
  131. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  132. 5-Minute Veggie Coconut Wraps
  133. Instant Pot Saag Aloo with Sweet Potatoes
  134. Vegan Biscuits and Gravy
  135. Vegan Biscuits and Gravy
  136. Curried Cauliflower, Grape, & Lentil Salad
  137. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  138. Vegan 7-Layer Bars
  139. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  140. Vegan Chocolate Chip Muffins with Coconut
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  143. Lentil Mushroom Stew Over Mashed Potatoes
  144. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  145. Roasted Plantain & Black Bean Vegan Bowl
  146. 15 Vegan Easter Brunch and Dessert Recipes
  147. Vegan No-Bake Coconut Yogurt Cheesecake
  148. Things I’m Loving Lately: March 29, 2018
  149. April Fools Pranks Your Kids Will Love
  150. Cake Sushi
  151. Ginger Coriander Sprouted Lentils Avocado Toast
  152. Refreshing Strawberry Turmeric Salad
  153. Refreshing Strawberry Turmeric Salad
  154. Creamy Vegetable Risotto (30 Minutes!)
  155. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  156. 25 Healthy Vegan Gluten Free Dinner Recipes
  157. Easy 1-Pot Black Beans from Scratch
  158. Vegan Spinach Pinwheels with Cream Cheese
  159. Carrot Garden Cupcakes
  160. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  161. 1-Bowl Vegan Gluten-Free Vanilla Cake
  162. Veggie Chickpea Potato Soup in Instant Pot
  163. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  164. Lentil Sloppy Joes
  165. Smoky BBQ Black Bean Burger
  166. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  167. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  168. Cauliflower Fried Rice – 1 Pot
  169. Easy Vegan Gluten-Free Pizza Crust
  170. 20 Lucky St Patricks Day Food Ideas
  171. Things I’m Loving Lately: March 12, 2018
  172. Leprechaun Apple Hats
  173. Baked Quinoa Black Bean Falafel
  174. Mint Chocolate Chip Pancakes
  175. Shamrock Pizza
  176. Vegan Keema Naan with Keema Lentils
  177. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  178. 30 Truffle Recipes (Vegan, Gluten Free)
  179. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  180. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  181. Salted Caramel French Toast Casserole
  182. Salted Caramel French Toast Casserole
  183. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  184. Rainbow Pancake Tacos
  185. How to Make a Leprechaun Trap
  186. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  187. Shamrock Shake
  188. Thandai Phirni – Spiced Rice Flour Pudding
  189. Matcha Pancakes
  190. Flourless Bite-Sized Breakfast Muffins
  191. Mexican Pinto Beans (Vegan, Gluten Free)
  192. 15 High Protein Vegan Meals
  193. Mango BBQ Soy Curls or Jackfruit Tacos
  194. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  195. Double Chocolate Granola Bars (Vegan)
  196. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  197. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  198. PB&J Buckwheat Granola – #VYAPantryChallenge
  199. 16 Fun Vegan Appetizers!
  200. Rocky Road Popcorn Clusters
  201. White Bean Beer Fondue
  202. Refined Sugar-Free Raspberry Hot Cocoa
  203. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  204. Update + Coconut and Berries in 2016
  205. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  206. A Vegan Dinner Party with La Belle Assiette
  207. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  208. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  209. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  210. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  211. Review: Healthy Nibbles Box
  212. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  213. Mini Vegan Pizza Potato Skins
  214. Tempeh Pizza Three Ways
  215. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  216. Black Rosé Punch
  217. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  218. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  219. Vegan 4th of July!
  220. BBQ Pulled Jackfruit
  221. Creamy Dreamy Avocado Zucchini Pasta
  222. Sake & Plum Wine Sangria
Wednesday, August 15, 2018
  1. Nut Free Snacks
  2. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  3. 4-Ingredient Golden Milk Mix
  4. Cold Soba Noodle Salad Recipe
  5. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  6. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  7. Curried Quinoa Chickpea Burgers
  8. Chipotle Tofu Rainbow Wraps
  9. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  10. 1-Pot Spicy Mango Chutney
  11. Pineapple Raspberry Wine Spritzer
  12. Mango Overnight Oats with Turmeric
  13. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  14. Vegan Chocolate Chip Cake Recipe
  15. Cheesy Spaghetti Squash Pasta
  16. Down Home BBQ Burger
  17. What’s inside my makeup bag (cruelty-free)
  18. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  19. The Best Vegan Meatballs
  20. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  21. Vegan Peanut Butter Banana Pudding
  22. Vegan Pesto Pasta with Charred Broccoli
  23. 5-Ingredient Vegan Peanut Butter Pudding
  24. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  25. Vegan Gluten-Free Vanilla Wafers
  26. Grilled BBQ Lentil Pizza
  27. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  28. Vegan Collard Green Burritos
  29. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  30. Smoky Jackfruit “Chicken” Salad
  31. Smoky Jackfruit “Chicken” Salad
  32. 10-Minute Raw Vegan Taco “Meat”
  33. Watermelon Crabs
  34. Avocado Raspberry Pops
  35. Vegan Blueberry Muffins with Pineapple
  36. How to Make Sauerkraut
  37. Tuscan Pasta Salad with Lemon Vinaigrette
  38. Vegan Peanut Butter No-Bake Cookies
  39. Vegan Mango Ice Cream
  40. Vegan Yack Attack On the Go! Release + Giveaway
  41. The Best Whole Roasted Cauliflower (5 Ingredients!)
  42. Mexican Street Corn Salad with Black Beans
  43. Creamy Dragon Fruit Smoothie Bowl
  44. Grilled Blackberry Cobbler
  45. One Pot Quinoa and Black Bean Wraps
  46. One Pot Quinoa and Black Bean Wraps
  47. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  48. 3-Ingredient No-Bake Peanut Butter Cookies
  49. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  50. Spicy Jackfruit Tacos (1-Pot Meal!)
  51. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  52. Octopus Pizzas
  53. 30-Minute Quinoa “Fried Rice”
  54. Easy Vegan Zucchini Bread Recipe
  55. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  56. Sweet Potato Black Bean Enchiladas
  57. Golden Turmeric Roasted Cauliflower with Raita Dip
  58. Easy Red Enchilada Sauce
  59. Avial – South Indian Veggie Coconut Curry
  60. Zucchini Bread Oatmeal
  61. Zucchini Bread Oatmeal
  62. Vibrant Mango Salad with Peanut Dressing
  63. Vegan Instant Pot Mushroom Risotto
  64. Peanut & Lemongrass Tempeh Satay
  65. Bulgogi Roasted Spring Veggie Bowl
  66. No-Bake Vanilla Cake Bites
  67. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  68. Peanut Butter Banana Green Smoothie Bowl
  69. Vegan Lemon Cake with Cream Cheese Frosting
  70. 1-Pot Cauliflower Rice Kitchari
  71. Gluten-free Avocado Tahini Pasta
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  74. Tofu and Veggie BBQ Bowl
  75. How to Make Hummus From Scratch
  76. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  77. Mini Cookie Dough Fudge Pops
  78. Mini Cookie Dough Fudge Pops
  79. 1-Pot Yellow Chickpea Cauliflower Curry
  80. Rice Cake Flowers
  81. Avocado Pasta with Smoky Pecans
  82. Caterpillar Fruit Kebabs
  83. Creamy Golden Milk Smoothie
  84. Instant Pot Mushroom Masala
  85. Aquafaba Granola (Oil-Free!)
  86. BBQ Bean Bowls
  87. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  88. Easy Probiotic-Cultured Vegan Cheese
  89. Vegan Recipe and Snack Ideas for Camp and Travel
  90. Vegan Recipes and Snack Ideas for Camp and Travel
  91. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  92. Cheesy Chili Baked Potato Fries (Oil-Free!)
  93. Pulled BBQ Jackfruit Sandwiches
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  96. Lentil Bolognese with Spaghetti
  97. Vegan Mother’s Day Brunch Recipes!
  98. Vegan Mother’s Day Brunch Recipes!
  99. The Perfect Bowl of Oats
  100. Vegan Cinnamon Swirl Cake
  101. Cinnamon Raisin Peanut Butter
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  104. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  105. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  106. Things I’m Loving Lately: May 2, 2018
  107. Things I’m Loving Lately: May 2, 2018
  108. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  109. Mango Coconut Yogurt (Coconut Cult Dupe!)
  110. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  111. Cultured Vegan Sour Cream
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  116. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  117. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  118. Super Cleansing Slaw with Rosemary Dressing
  119. Banana Yogurt Goose Pops
  120. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  121. Vegan White Hot Chocolate
  122. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  123. 25 Easy Lentil Recipes
  124. Fudgy Vegan Brownie Cookies
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  127. Crazy Mug Lady: A round-up of my fave mugs!
  128. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  129. 5-Minute Raw Banana Splits
  130. Deconstructed Vegan Summer Rolls
  131. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  132. 5-Minute Veggie Coconut Wraps
  133. Instant Pot Saag Aloo with Sweet Potatoes
  134. Vegan Biscuits and Gravy
  135. Vegan Biscuits and Gravy
  136. Curried Cauliflower, Grape, & Lentil Salad
  137. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  138. Vegan 7-Layer Bars
  139. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  140. Vegan Chocolate Chip Muffins with Coconut
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  143. Lentil Mushroom Stew Over Mashed Potatoes
  144. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  145. Roasted Plantain & Black Bean Vegan Bowl
  146. 15 Vegan Easter Brunch and Dessert Recipes
  147. Vegan No-Bake Coconut Yogurt Cheesecake
  148. Things I’m Loving Lately: March 29, 2018
  149. April Fools Pranks Your Kids Will Love
  150. Cake Sushi
  151. Ginger Coriander Sprouted Lentils Avocado Toast
  152. Refreshing Strawberry Turmeric Salad
  153. Refreshing Strawberry Turmeric Salad
  154. Creamy Vegetable Risotto (30 Minutes!)
  155. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  156. 25 Healthy Vegan Gluten Free Dinner Recipes
  157. Easy 1-Pot Black Beans from Scratch
  158. Vegan Spinach Pinwheels with Cream Cheese
  159. Carrot Garden Cupcakes
  160. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  161. 1-Bowl Vegan Gluten-Free Vanilla Cake
  162. Veggie Chickpea Potato Soup in Instant Pot
  163. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  164. Lentil Sloppy Joes
  165. Smoky BBQ Black Bean Burger
  166. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  167. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  168. Cauliflower Fried Rice – 1 Pot
  169. Easy Vegan Gluten-Free Pizza Crust
  170. 20 Lucky St Patricks Day Food Ideas
  171. Things I’m Loving Lately: March 12, 2018
  172. Leprechaun Apple Hats
  173. Baked Quinoa Black Bean Falafel
  174. Mint Chocolate Chip Pancakes
  175. Shamrock Pizza
  176. Vegan Keema Naan with Keema Lentils
  177. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  178. 30 Truffle Recipes (Vegan, Gluten Free)
  179. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  180. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  181. Salted Caramel French Toast Casserole
  182. Salted Caramel French Toast Casserole
  183. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  184. Rainbow Pancake Tacos
  185. How to Make a Leprechaun Trap
  186. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  187. Shamrock Shake
  188. Thandai Phirni – Spiced Rice Flour Pudding
  189. Matcha Pancakes
  190. Flourless Bite-Sized Breakfast Muffins
  191. Mexican Pinto Beans (Vegan, Gluten Free)
  192. 15 High Protein Vegan Meals
  193. Mango BBQ Soy Curls or Jackfruit Tacos
  194. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  195. Double Chocolate Granola Bars (Vegan)
  196. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  197. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  198. PB&J Buckwheat Granola – #VYAPantryChallenge
  199. 16 Fun Vegan Appetizers!
  200. Rocky Road Popcorn Clusters
  201. White Bean Beer Fondue
  202. Refined Sugar-Free Raspberry Hot Cocoa
  203. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  204. Update + Coconut and Berries in 2016
  205. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  206. A Vegan Dinner Party with La Belle Assiette
  207. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  208. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  209. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  210. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  211. Review: Healthy Nibbles Box
  212. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  213. Mini Vegan Pizza Potato Skins
  214. Tempeh Pizza Three Ways
  215. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  216. Black Rosé Punch
  217. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  218. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  219. Vegan 4th of July!
  220. BBQ Pulled Jackfruit
  221. Creamy Dreamy Avocado Zucchini Pasta
  222. Sake & Plum Wine Sangria

Dessert dish filled with amazing Vegan Peanut Butter Pudding

Pudding. How could pudding be so difficult to master? This recipe threw me for a loop. I tested it no less than 10 times! And it only became peanut butter pudding in the eleventh hour. And oh dear, I’m so glad it did. Talk about creamy, dreamy, pillowy deliciousness.

Friends, I can’t wait for you to try this amazing 1-pot, 5-ingredient pudding! Let’s do it.

Ingredients for making our amazing naturally-sweetened Vegan Peanut Butter Pudding recipe

This recipe starts with coconut milk (full-fat is best!) and arrowroot starch to thicken. Once you cook that for about 5 minutes, it should be thick and pudding-like, as you’ll see below.

Whisking together ingredients for simple homemade vegan pudding

Next, it’s time to add flavor in the form of peanut butter, maple syrup, and vanilla! That’s right, maple syrup keeps this recipe naturally sweetened. Dreams do come true! I mean, just look at that creaminess!

P.S. – If you’re more into dates than maple syrup, I included a date-sweetened option in the notes.

Whisking together our thick and creamy Vegan Peanut Butter Pudding

Are you even ready for this pudding? I mean, are you? Look at those ribbons! Look at that color! Look at the thickness! It’s too much for my eyes to handle. I have to go make it again.

Grabbing a spoonful of our Vegan Peanut Butter Pudding recipe

I hope you all LOVE this recipe! It’s:

Creamy
Thick
Peanut buttery
Naturally sweet
Easy to make
& Super delicious

This makes the perfect healthier treat when dessert cravings strike. It’s also tasty topped with coconut whipped cream and crushed peanuts! And don’t forget the 2-ingredient chocolate ganache (recipe below)! Pour a layer of that on top and you’ve got a peanut butter cup surprise.

If you’re into pudding, also be sure to try out Avocado Peanut Butter Chocolate Pudding and Banana Cream Pie. And if you’re into peanut butter, don’t miss our Peanut Butter Cup Cookies, No-Bake Peanut Butter Cookies, and Easy Peanut Butter Fudge!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Dessert dishes filled with our Vegan Peanut Butter Pudding topped with chopped peanuts

Glasses of Vegan Peanut Butter Pudding topped with chocolate ganache or coconut whip

Print

5-Ingredient Vegan Peanut Butter Pudding

Thick and creamy vegan peanut butter pudding made with just 5 ingredients in 1 saucepan! Naturally sweetened, easy to make, and the perfect balance of salty and sweet! Enjoy plain, with chocolate ganache, or as a pie filling!

Author: Minimalist Baker

Prep Time 12 hours

Cook Time 5 minutes

Total Time 12 hours 5 minutes

Servings: 10

Category:

Dessert

Cuisine:

Gluten-Free, Vegan

Freezer Friendly

No

Does it keep?

5 Days

US CustomaryMetric

PUDDING

  • 3
    cups
    full-fat coconut milk
    (If avoiding coconut milk, you can try cashew or almond milk)
  • 4
    Tbsp
    arrowroot starch
  • 5-6
    Tbsp
    maple syrup
  • 1
    cup
    creamy salted peanut butter
  • 1
    Pinch
    sea salt
    (optional)
  • 1
    tsp
    vanilla extract

FOR SERVING

  1. Add full-fat coconut milk and arrowroot starch to a large saucepan and whisk to combine. Cook over medium heat until bubbly and thickened (approximately 5 minutes).

  2. Remove saucepan from heat and stir in maple syrup, peanut butter, vanilla, and a pinch of salt (optional). Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla extract for vanilla flavor, salt for saltiness, and peanut butter for a more peanut-buttery flavor.

  3. Pour mixture into a medium mixing bowl (glass is best) and let cool on the countertop for 10 minutes. Cover mixing bowl with plastic or parchment wrap so that it touches the surface of the pudding (to prevent a film).

  4. Chill overnight in the fridge (or until thickened and cold). Serve as is or topped with coconut whipped cream, crushed peanuts, and/or chocolate ganache. It would also work well as a pie filling!

  5. Store leftovers covered in the refrigerator up to 5 days. We haven't tried freezing it but assume it would work.

*To make the chocolate ganache, melt 1 cup (120 g) chopped vegan dark chocolate with 3/4 cup (120 ml) full-fat coconut milk in a double boiler over medium heat, whisking to combine until creamy and smooth. Pour over pudding and chill for a rich top chocolate layer. (Adjust these quantities if you adjust the recipe serving size).
*If you want to sweeten this recipe with dates instead of maple syrup, you will end up with a less smooth but equally delicious pudding. Use the following measurements:

DATE-SWEETENED OPTION
2/3 cup (~100 g or 8 dates) pitted dates ~ SOAKED in hot water, then drained
2/3 cup (170 g) creamy salted peanut butter
2 1/2 cups (600 ml) full-fat coconut milk (use almond milk for a less thick, creamy pudding)
1 tsp vanilla extract
3 Tbsp (24 g) cornstarch or arrowroot starch

Soak dates, then drain. Add to blender and blend with peanut butter, coconut milk, vanilla extract, and starch until creamy. Thicken over medium heat in a large saucepan, then transfer to a bowl and set in the refrigerator to chill completely and thicken.

*Nutrition information is a rough estimate calculated without optional ingredients.

  • Calories: 326
  • Fat: 26.6g
  • Saturated fat: 14.5g
  • Sodium: 89mg
  • Carbohydrates: 17.2g
  • Fiber: 7.4g
  • Sugar: 7.9g
  • Protein: 2.5g

Original Article

Banner Content
Tags: , , , , , , , , , , , , , , , , , , ,

Related Article

0 Comments

Leave a Comment