The perfect combination of flavor and texture. Rosemary Lentils with a Kick
The perfect combination of flavor and texture.
The perfect combination of flavor and texture. Category: Method
The perfect combination of flavor and texture. Pumpkin Oatmeal
Start your day with a bowl of warm and cozy Vegan Pumpkin Oatmeal! It’s a quick, easy, and healthy breakfast made with 7 ingredients, like real pumpkin and pumpkin pie spice. Craving more vegan pumpkin breakfast recipes? You’ll also love my Vegan Pumpkin Waffles, Vegan Pumpkin Pancakes, and Pumpkin French Toast. As much as I…
Start your day with a bowl of warm and cozy Vegan Pumpkin Oatmeal! It’s a quick, easy, and healthy breakfast made with 7 ingredients, like real pumpkin and pumpkin pie spice.
Craving more vegan pumpkin breakfast recipes? You’ll also love my Vegan Pumpkin Waffles, Vegan Pumpkin Pancakes, and Pumpkin French Toast.
As much as I would love to eat a slice of vegan pumpkin pie for breakfast during the fall (and sometimes I do!), a bowl of this Pumpkin Spice Oatmeal is the next best thing and it’s a bit healthier. Luckily, it’s a sweet and ultra-cozy breakfast that tastes just like the classic fall dessert!
Pumpkin oats couldn’t be easier to make. Just combine the simple ingredients, like oats, pumpkin puree, pumpkin pie spice, and milk, in a pot on the stove and simmer until the oats are soft and creamy. Voila! You have a comforting fall breakfast that will keep you full and warm you up.
If you’re looking for a baked oatmeal recipe, try my Pumpkin Oatmeal Bake instead.
Why you’ll love this cozy fall breakfast
- A perfect fall breakfast – Rolled oats are simmered with milk, pumpkin, and warm spices to give you a quick breakfast that will warm you from head to toe.
- For pumpkin lovers – If you’ve been counting down the days to pumpkin season, then you’ve gotta enjoy this pumpkin oatmeal for breakfast, vegan pumpkin soup for lunch, and pumpkin gnocchi for dinner!
- Quick, easy, and good for you – A bowl of this fiber-rich and warmly-spiced oatmeal will not only warm you up but also keep you full for hours.
How to make pumpkin spice oatmeal
Find the complete recipe with measurements in the recipe card below.
Combine the oats, pumpkin, milk, pumpkin pie spice, salt, and the sweetener of your choice in a small pot. Heat to a simmer over medium heat and cook until the oats are soft.
Serve the warm pumpkin oatmeal in bowls with a drizzle of maple syrup, chopped pecans or walnuts, a splash of non-dairy milk, vegan whipped cream, or vegan yogurt on top. Enjoy!
Variations
- Gluten-free – Use certified gluten-free rolled oats to keep this recipe gluten-free. Not all oats are gluten-free, as some are processed in factories with other wheat products.
- Nut-free – Instead of topping the oatmeal with chopped nuts, use pumpkin seeds or sunflower seeds instead.
- Use quick oats – Use an equal amount of quick oats and cook them for slightly less time.
- Instead of pumpkin – Use sweet potato or butternut squash puree or sweet potato as a substitute.
Frequently asked questions
Can I turn this recipe into overnight oats?
Yes, you can easily turn this into a pumpkin overnight oats recipe if you’d like to prepare it ahead of time or take your breakfast with you on the go. For overnight oats, stir all of the ingredients together in a large bowl, cover it with a lid or transfer the oats into individual mason jars, and place in the fridge to soak overnight.
The overnight oats can be refrigerated for up to 4 days. Before serving, heat up the oats in the microwave or enjoy them cold.
How long do the leftovers last?
The leftover cooked oats will keep for 3 to 4 days when stored in an airtight container in the fridge. I love making a double batch and saving the leftovers for quick and easy breakfasts.
Can you freeze pumpkin oatmeal?
Yes, pumpkin oatmeal freezes well for up to 3 months. After the leftovers cool to room temperature, transfer them to freezer-safe airtight containers or ziplock bags. Thaw the oatmeal in the refrigerator before reheating in the microwave or in a pot on the stove.
Pumpkin Oatmeal
Start your day with a bowl of warm and cozy Vegan Pumpkin Oatmeal! It’s a quick, easy, and healthy breakfast made with 7 ingredients, like real pumpkin and pumpkin pie spice.
Servings 2 servings
Calories 283kcal
Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1 1/2 cups soy milk or any other milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- pinch of salt
- 1-2 tablespoons brown sugar or pure maple syrup, to taste
- Toppings chopped walnuts or pecans, more sweetener, more milk, yogurt or whipped topping
Instructions
- Add the oats, pumpkin, milk, pumpkin pie spice, pinch of salt and sweetener of choice to a small pot.
- Bring to a simmer over medium heat, and cook, stirring frequently, for about 3-4 minutes, until the oats are softened.
- Serve in bowls topped with additional sweetener, nuts, milk, whipped topping or yogurt. Enjoy!
Notes
-
The leftovers will keep for 3-4 days. I love making a double batch to have on hand for a few days. Simply reheat in the microwave or in a pot.
-
For overnight oats, add all ingredients to a bowl with a lid and stir well to combine. Let it sit in the fridge overnight and up to 4 days. When ready to serve, you can either heat them up a bit in the microwave, or stir and enjoy cold.
-
If you don’t have pumpkin pie spice mix, you can use the following spice mix instead: 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg.
- The nutrition information does not include any optional toppings.
Nutrition
Serving: 1of 2 servings | Calories: 283kcal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 96mg | Potassium: 539mg | Fiber: 7g | Sugar: 13g | Vitamin A: 10231IU | Vitamin C: 16mg | Calcium: 297mg | Iron: 4mg
Restaurant Quality Short Ribs
Sometimes you just want a great restaurant-quality meal at home.
Sometimes you just want a great restaurant-quality meal at home. Chocolate Chia Pudding
This Chocolate Chia Pudding recipe is blended so you don’t notice the seeds! An easy and healthy breakfast or snack made with only 5 ingredients. Want more vegan pudding recipes? My Vegan Chocolate Pudding, Vegan Banana Pudding, and Tofu Chocolate Mousse recipes are too good to miss. If the texture of chia pudding is what’s…
This Chocolate Chia Pudding recipe is blended so you don’t notice the seeds! An easy and healthy breakfast or snack made with only 5 ingredients.
Want more vegan pudding recipes? My Vegan Chocolate Pudding, Vegan Banana Pudding, and Tofu Chocolate Mousse recipes are too good to miss.
If the texture of chia pudding is what’s keeping you from enjoying this tasty and healthy treat, then you’ve gotta try my blended Chocolate Chia Pudding recipe. By blending the chia seeds with oat milk and a handful of other ingredients, you get an ultra-smooth and creamy treat perfect for a fiber-filled breakfast or snack.
A combination of chia seeds, maple syrup, cocoa powder and oat milk gives this dreamy chocolate delight a healthy boost so you can enjoy it for breakfast or snacks. Top it off with some fresh berries and a dollop of vegan whipped cream, and you have something that looks and tastes indulgent but always leaves you feeling great.
Why you’ll love this chia pudding recipe
- A blended version of the classic – My chocolate chia pudding is as creamy and smooth, but you don’t have to blend it if you don’t want to.
- For chocolate lovers – Whether you’re craving something chocolatey for breakfast or dessert, this rich and decadent pudding has you covered.
- Healthy, but you’d never know it – Chia seeds load this healthy dairy-free treat with omega-3 fatty acids and fiber, while maple syrup acts as a natural sweetener.
How to make blender chocolate chia pudding
Find the complete recipe with measurements in the recipe card below.
Add all of the chia pudding ingredients to a high-powered blender and blend until the mixture is smooth, creamy, and thick.
Pour the pudding into a container or multiple small containers, seal with a lid, and place it in the fridge for at least 2 hours.
You can serve the pudding immediately after blending, but it will be a little warm. I find that it’s much more enjoyable and has a thicker, more “pudding-like” consistency after chilling.
Serve the chia pudding for a healthy chocolate dessert or a grab-and-go breakfast and enjoy!
Topping ideas
The only way to make this sweet treat even better is with the right toppings. Before you dig into a bowl, top your healthy chocolate chia pudding with:
- Raspberries, strawberries, or blueberries
- Banana slices
- A dollop of vegan whipped cream
- Homemade granola
- Chopped almonds, walnuts, hazelnuts, or pecans
- Hemp seeds, ground flax, shredded coconut, or extra chia seeds
- A drizzle of vegan salted caramel
- Chocolate shavings or vegan chocolate chips
Frequently asked questions
Is vegan chia pudding good for you?
Yes, chia seed pudding is very good for you. Chia seeds are a great source of omega-3 fatty acids and fiber. It doesn’t hurt that this recipe is dairy-free and naturally sweetened with maple syrup, too!
Do I have to blend the chia seeds with the pudding ingredients?
No, you don’t have to. You can make this chocolate chia seed pudding the traditional way by simply stirring the seeds with the other ingredients in a medium bowl. Set the mixture aside for 15 minutes to thicken, then stir once more before chilling.
How long should chia seeds soak in chia pudding?
Blender chia pudding is thick as soon as it’s blended, so it really only needs to chill in the fridge for 2 hours to help it reach that perfect rich consistency. Classic chia pudding (see above) should be left to chill for at least 2 to 3 hours, or overnight.
How long will it last?
The leftover chia pudding, whether it’s stored in one large airtight container or individual sealed containers/jars, will last for up to 6 days in the refrigerator.
Can I freeze chia pudding?
Yes, chocolate chia pudding freezes well for about 2 months. Thaw individual servings in the fridge overnight, then enjoy!
Chocolate Chia Pudding
This Chocolate Chia Pudding recipe is blended so you don't notice the seeds! An easy and healthy breakfast or snack made with only 5 ingredients.
Servings 4 servings
Calories 249kcal
Ingredients
- 1/2 cup chia seeds
- 2 cups oat milk
- 5 tablespoons pure maple syrup
- 1/4 cup natural unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
Instructions
- Add all ingredients to a high powered blender and blend on high speed until creamy and thick. Scrape down the sides of the blender as needed.
- Transfer to a container (or portion into multiple small containers), cover and place in the refrigerator to chill for at least 2 hours, if possible. It can be enjoyed right away but it might be a little warm from blending and it will thicken as it chills. Serve with toppings like fruit or whipped cream.
- It will keep in the refrigerator for about 6 days, making the perfect grab and go breakfast or snack.
Notes
-
You may use another milk if you prefer – soy milk will add more protein which I like and coconut milk will make it even richer and creamier.
-
You can simply stir the seeds with the other ingredients, then let thicken without stirring for 15 minutes. Stir once more before placing in the refrigerator to thicken for at least 2-3 hours. Then stir again and serve. I just prefer blended chia pudding personally.
Nutrition
Serving: 1of 4 servings | Calories: 249kcal | Carbohydrates: 41g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 284mg | Fiber: 10g | Sugar: 24g | Vitamin A: 258IU | Vitamin C: 0.3mg | Calcium: 341mg | Iron: 3mg
Spiced Winter Squash Soup
Creamy, cozy, and nutritious!
Creamy, cozy, and nutritious! Pantry Leftover Chicken Chili
Let your creativity run wild with this simple, satisfying recipe.
Let your creativity run wild with this simple, satisfying recipe. Cheesy Poblano Potato Soup
When it comes to flavor, this soup has plenty of it!
When it comes to flavor, this soup has plenty of it! Farro Salad with Spicy Peanut Dressing
This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish! For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.…
This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!
For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.
This farro salad was inspired by a salad I used to get at a local health food store near me. It was so hearty and filling, I knew I had to recreate it one day. Nutty, chewy, and protein-packed farro is combined with hearty beans, roasted sweet potatoes, and fresh vegetables before it’s all tossed in a spicy peanut sauce. Incredibly satisfying and easy to put together, it will quickly become one of your new staples for lunch.
Why you’ll love this farro salad
- Not your average salad – Roasted sweet potatoes, adzuki beans, edamame, and shredded cabbage are dressed in peanut sauce to give every bite an Asian-inspired twist.
- Hearty and satisfying – As a fantastic source of protein and fiber, cooked farro makes this grain salad recipe super filling and satisfying. It’s perfect for healthy meal prep!
- The best peanut sauce – My best-ever 5 Minute Peanut Sauce gets a zesty makeover and extra heat for this farro grain bowl!
How to make a vegan farro salad
Find the complete recipe with measurements in the recipe card below.
Cook the farro in a pot of boiling water until it’s tender but still chewy. Drain and set aside.
Check what type of farro you’re using: The 3 types of farro—pearled, semi-pearled, and whole—each have different cooking times. Double-check the package instructions to determine how long yours needs to boil before getting started. I used pearled.
Meanwhile, lay the diced sweet potatoes on a baking sheet and toss them in oil and salt. Roast the sweet potatoes until fork tender.
Whisk the spicy peanut sauce ingredients in a small bowl until smooth.
Not a fan of spicy food? Feel free to omit the sriracha from the dressing if you’d like.
Transfer the cooked farro, roasted sweet potatoes, and the remaining salad ingredients to a large bowl. Pour the spicy peanut sauce over top and toss until everything is well coated.
Serve the salad right away or chill it in the refrigerator until it’s time to eat. Enjoy!
Frequently asked questions
What is farro?
Farro is a whole grain with a chewy texture and nutty flavor. It’s commonly used in a Mediterranean diet, although it’s just as versatile as brown rice, quinoa, and other whole grains. And because it’s loaded with fiber and protein, you’ll want to use it everywhere!
How else can I use farro?
You can add farro to salads, soups, stews, grain bowls, and any other recipe that could use a nutty and chewy grain with heaps of protein and fiber. I recommend cooking a batch and keeping it in a sealed container in your fridge for up to 5 days. That way, you can easily toss it with leafy greens and a simple vinaigrette, with roasted vegetables and beans, or add it to a hearty vegan stew or vegan chili.
Can this salad be made without nuts?
Sure. Simply omit the cashews from the salad and replace the peanut butter in the peanut sauce with sunflower seed butter or tahini. The flavors will change slightly, but the salad will still be good.
Should this farro sweet potato salad be eaten warm or cold?
I find that this salad is best when it’s served chilled. Taking the time to chill it in the fridge for at least 30 minutes gives the flavors time to deepen, plus it’s so much easier to grab and go! However, if you’d rather eat it warm, feel free to warm up each serving in the microwave beforehand.
How long does the leftover farro salad last?
The leftover assembled salad can be stored in an airtight container in the fridge for 5 days. However, if you’d like to keep the veggies crisp and the farro chewy, store the assembled salad and peanut dressing in separate airtight containers.
Farro Salad with Spicy Peanut Dressing
This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!
Servings 8 servings
Calories 318kcal
Ingredients
Farro Salad
- 1 cup uncooked farro I used pearled farro
- 1 medium sweet potato
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/2 cup shelled edamame thawed if frozen
- 15 ounce can adzuki beans or chickpeas, red beans, drained and rinsed
- 1/3 cup chopped roasted cashews
Spicy Peanut Dressing
- 6 tablespoons creamy peanut butter
- 2 tablespoons fresh lime juice
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha hot sauce or more to taste
- 1/4 teaspoon ground ginger
Instructions
- Cook farro – Bring about 3 cups of salted water to a boil, then add the farro and simmer for around 15 minutes until tender, but still chewy. Drain and set aside to cool.
- Roast sweet potato – Meanwhile, preheat the oven to 425 degrees F. Peel and diced the sweet potato into 1/2 inch pieces, and add to a sheet pan. Drizzle with a little olive oil and sprinkle with salt. Toss to coat in the oil, then spread into an even layer and bake for around 25 minutes. Remove from the oven and set aside.
- Make the dressing – In a small-medium bowl, add all sauce ingredients and whisk until smooth. Add a few tablespoons of warm water if it seems too thick.
- Mix – In a large bowl, add the farro, sweet potato, and all other salad ingredients. Pour the sauce over the salad and toss until well combined.
- Chill and serve – Cover and chill in the refrigerator until ready to serve. Enjoy!
Notes
- For nut free, omit the roasted cashews and use tahini or sunflower seed butter in the dressing.
Nutrition
Serving: 1of 8 servings | Calories: 318kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 561mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6943IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg
One Pot Ground Beef Stroganoff
A healthier take on this comfort food staple.
A healthier take on this comfort food staple. Roasted Tomato Pasta
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15 Minute Lemon Pasta, and One Pot Vegan Pasta recipes as well.
Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.
Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.
Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!
Why you’ll love this easy roasted tomato pasta
- Simplicity at its finest – Roast the tomatoes with herbs and aromatics, cook the pasta, and then toss the two together. That’s all it takes to make this 30-minute dinner!
- A must for tomato season – Tomatoes thrive during late summer and you will too after trying this recipe. Roasted tomatoes—whether you use cherry tomatoes, Roma tomatoes, or Campari tomatoes—pack every bite of this summer pasta with sweet and umami goodness.
- Picky eater approved – Its simplicity and layers of Italian flavors make this meal hard to resist, even by the pickiest eaters.
How to make vegan roasted tomato pasta
Find the complete recipe with measurements in the recipe card below.
Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.
Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.
Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.
I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.
Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.
Serve the pasta right away with vegan parmesan cheese or dollops of my creamy Vegan Ricotta Cheese and more basil on top. Enjoy!
Frequently asked questions
What should I serve with roasted tomato pasta?
This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.
Serve the warm tomato pasta in bowls with vegan garlic bread or dinner rolls on the side. For a complete dinner, pair the pasta with simple side dishes, like a white bean salad, vegan caesar salad, roasted squash and zucchini, or roasted ratatouille.
What kind of tomatoes are best for roasted tomato pasta?
Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.
What else can I add to this pasta dinner?
Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.
How do you store the leftovers?
Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.
Roasted Tomato Pasta
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Servings 4 servings
Calories 373kcal
Ingredients
- 4 cups cherry tomatoes about 2 pints
- 4 tablespoons olive oil
- 8 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 ounces pasta of choice
- 1/4 cup chopped fresh basil
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
- Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
- While the tomatoes roast, cook the pasta according to package instructions.
- Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
- Serve with some grated parmesan (I used Violife) and more basil.
Notes
-
This is also good with some dollops of vegan ricotta throughout.
- For gluten free, use gluten free pasta noodles or zucchini noodles.
- For some added protein, consider serving with grilled tofu.
Nutrition
Serving: 1of 4 servings | Calories: 373kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 603mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg