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Eating Whole Food, Plant-Based Diet recipes, On a Budget.

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Carrot Cake Bites

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Carrot cake is a classic dessert loved for its warm spices, sweet flavor, and moist texture. But what if you could enjoy all of that deliciousness in a small, bite-sized treat that’s plant-based, wholesome, and easy to make? Enter carrot cake bites—a nutritious, no-bake snack that satisfies cravings without the need for processed ingredients or refined sugars. Whether you’re a plant-based eater or simply looking for a better-for-you treat, these bites are a perfect addition to your snack lineup.

Why Choose Carrot Cake Bites?

Carrot cake bites offer the perfect balance of flavor, nutrition, and convenience. Unlike traditional carrot cake, which often contains dairy, eggs, and refined sugar, plant-based carrot cake bites use whole-food ingredients to create a naturally sweet, nutrient-packed alternative. Here’s why they deserve a place in your kitchen:

  • Wholesome Ingredients – Instead of processed flours and sugars, carrot cake bites rely on natural ingredients like dates, nuts, oats, and shredded carrots to create a naturally sweet and satisfying texture.
  • Nutrient-Rich – Carrots are loaded with beta-carotene, fiber, and antioxidants, while nuts and seeds add healthy fats and protein to keep you full and energized.
  • No-Bake Convenience – No need to preheat an oven—these bites come together in minutes with just a food processor and a few simple ingredients.
  • Allergy-Friendly – Many recipes can be made gluten-free, dairy-free, and refined sugar-free, making them a great option for those with dietary restrictions.
  • Perfect for Meal Prep – Make a batch ahead of time for a quick and easy snack throughout the week.

The Nutritional Benefits of Carrot Cake Bites

Not only taste amazing but also provide a wealth of nutritional benefits. Here’s what makes them a powerhouse snack:

Carrots: Nature’s Sweetener

Carrots are naturally sweet and packed with vitamins and minerals. They’re rich in beta-carotene, which supports eye health and immune function, and they provide fiber to aid digestion.

Nuts and Seeds: Healthy Fats and Protein

Many carrot cake bite recipes use walnuts, almonds, or cashews, which are great sources of heart-healthy fats and plant-based protein. Seeds like flax, chia, or hemp can also be added for extra fiber and omega-3 fatty acids.

Natural Sweeteners: Dates, Maple Syrup, and More

Instead of refined sugar, this snack relies on natural sweeteners like dates, maple syrup, or coconut sugar. Dates are particularly beneficial as they provide fiber, essential minerals, and a caramel-like sweetness that complements the spices in carrot cake.

Warming Spices: Cinnamon, Nutmeg, and Ginger

Classic carrot cake spices like cinnamon, nutmeg, and ginger not only add incredible depth of flavor but also provide anti-inflammatory and digestive benefits.

Coconut: A Delicious, Dairy-Free Addition

Shredded coconut is a common ingredient for this recipe, adding a natural sweetness and chewy texture. Plus, coconut contains healthy fats that help keep you satisfied longer.

Ways to Enjoy Carrot Cake Bites

Here are a few ways to enjoy this perfect snack:

As a Grab-and-Go Snack

These bites are perfect for busy days when you need a quick energy boost. Store them in the fridge or freezer for a convenient, nutritious snack.

Pre-Workout Fuel

Thanks to their balance of carbohydrates, healthy fats, and protein, they make an excellent pre-workout snack to keep you energized.

Post-Dinner Dessert

Craving something sweet after dinner? Carrot cake bites are a satisfying yet healthy alternative to traditional desserts.

Lunchbox Addition

Pack a couple of bites in your lunchbox or your kids’ lunchboxes for a fun, nutritious treat that feels indulgent without the added sugar.

Party or Potluck Favorite

Impress your friends and family by bringing a platter to your next gathering. They’re a great alternative to traditional baked goods and cater to a variety of dietary preferences.

How to Customize Your Carrot Cake Bites

One of the best things about carrot cake bites is how easy they are to customize. Whether you prefer a nuttier texture, an extra boost of protein, or a lower-sugar version, there’s a way to tailor them to your needs.

Make Them Nut-Free

If you have a nut allergy or want to make these bites school-friendly, swap out nuts for sunflower seeds or pumpkin seeds.

Add a Protein Boost

For an extra protein kick, mix in a scoop of your favorite plant-based protein powder. Vanilla or cinnamon flavors work especially well.

Enhance the Texture

If you love a little crunch, try adding chopped nuts, cacao nibs, or a sprinkle of granola to the mix.

Play with the Spices

Adjust the spice level to your preference—add extra cinnamon for warmth, a pinch of clove for depth, or extra ginger for a spicy kick.

Drizzle with Dairy-Free Chocolate

For an extra indulgent treat, drizzle your bites with melted dairy-free chocolate or dip them halfway for a chocolate-coated version.

How to Make Carrot Cake Bites

Ingredients

  • 3/4 Cup Walnuts
  • 1 cup Gluten-free Rolled Oats
  • 1 cup chopped Carrots
  • 3/4th cup Unsweetened Shredded Coconut*
  • 6 Pitted Dates**
  • 1/4th cup Sunbutter ***
  • 2 Tbsp Maple Syrup
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla
  • 1.5 Teaspoon Cinnamon
  • 1.5 Teaspoon Ginger

* Set aside 1/4th cup coconut to coat the Carrot Cake Bites.

** The dates should be soft, but if you have dates that are harder or have been stored in the fridge you can soak them in hot water for 2-3 minutes to soften them up.

*** You can use any preferred nut butter

Instructions

Step 1 – Process

In a food processor add in your chopped carrots, rolled oats, ½ cup shredded coconut & dates. Blend until coarsely chopped and combined.

Step 2 – Add Flavor

Add in your vanilla, cinnamon, ginger, sea salt, sunflower butter and maple syrup and blend until everything is combined.

Step 3 – Form Balls

Using an ice cream scoop or a tablespoon measure, scoop out your mixture & roll into balls.

Step 4 – Coat with Coconut

Pour the remaining remaining shredded coconut into a shallow dish and evenly coat the carrot cake bites.

Step 5 – Serve

Serve immediately or store in the fridge or freezer for later.

Storage Tips for Carrot Cake Bites

Since carrot cake bites are made with fresh, natural ingredients, proper storage is key to maintaining their texture and flavor. Here’s how to keep them fresh:

  • Refrigeration – Store your carrot cake bites in an airtight container in the fridge for up to a week.
  • Freezing – For longer storage, freeze the bites on a baking sheet before transferring them to a freezer-safe container. They’ll last for up to three months—just let them thaw for a few minutes before eating.

More Plant Based Snacks

If you like this recipe, you’ll love these snack ideas too:

Yield: 15 Servings

Carrot Cake Bites

carrot cake bikes

Discover a delicious, no-bake treat with these carrot cake bites! Packed with wholesome ingredients, they're the perfect snack for any time of day.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 3/4 Cup Walnuts
  • 1 cup Gluten-free Rolled Oats
  • 1 cup chopped Carrots
  • 3/4th cup Unsweetened Shredded Coconut *
  • 6 Pitted Dates**
  • 1/4th cup Sunbutter ***
  • 2 Tbsp Maple Syrup
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla
  • 1.5 Teaspoon Cinnamon
  • 1.5 Teaspoon Ginger

Instructions

  1. In a food processor add in your chopped carrots, rolled oats, ½ cup shredded coconut & dates. Blend until coarsely chopped and combined.
  2. Add in your vanilla, cinnamon, ginger, sea salt, sunflower butter and maple syrup and blend until everything is combined.
  3. Using an ice cream scoop or a tablespoon measure, scoop out your mixture & roll into balls.
  4. Pour the remaining remaining shredded coconut into a shallow dish and evenly coat the carrot cake bites.
  5. Serve immediately or store in the fridge for up to 5 days.

Notes

* Set aside 1/4th cup coconut to coat the Carrot Cake Bites.

** The dates should be soft, but if you have dates that are harder or have been stored in the fridge you can soak them in hot water for 2-3 minutes to soften them up.

*** You can use any preferred nut butter

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© Holly Yzquierdo

Quick Pickled Onions

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Quick pickled onions are an easy way to add a pop of flavor to your meals. These zesty, crisp onions take just minutes to prepare and instantly elevate everything from tacos and sandwiches to salads and grain bowls. With their vibrant color and bold taste, they’re not just a garnish—they’re a game-changer!

They have a bright, tangy, and slightly sweet flavor with a crisp texture that adds a refreshing bite to any dish. The vinegar provides a zesty sharpness that mellows the onion’s natural pungency, while a touch of sweetness balances the acidity. Depending on the spices and herbs used, they can also have subtle spicy, smoky, or citrusy notes. The result is a bold yet well-rounded taste that enhances both rich and fresh flavors in your meals.

Keep a jar of quick pickled onions in the fridge to top avocado toast, baked potatoes or salads. The extra touch feels elevates every dish.

How Does Quick Pickling Work?

The magic of quick pickling lies in the combination of vinegar, salt, and a touch of sweetness. The acidity breaks down the onion’s sharpness, mellowing its bite while enhancing its natural sweetness. The result? A perfectly balanced, tangy, and slightly crunchy topping that pairs well with both rich and fresh flavors.

Why You’ll Love Quick Pickled Onions

  • Fast & Easy – Unlike traditional pickling methods, which require days of waiting, quick pickled onions are ready in a little over an hour.
  • Versatile – Use them to brighten up tacos, grain bowls, salads, or even avocado toast.
  • Customizable – Adjust the flavors to your liking with different vinegars, spices, and sweeteners.
  • Long-Lasting – Keep a jar in your fridge for up to two weeks, ready to add a burst of tangy goodness to any dish.

Ways to Customize Quick Pickled Onions

Want to make your pickled onions even more flavorful? Try these plant-based variations:

  • Spicy Kick – Add red pepper flakes, sliced jalapeños, or a dash of hot sauce for heat.
  • Citrus Twist – Swap some of the vinegar for fresh lime or lemon juice for a zesty, bright flavor.
  • Herb Infusion – Add fresh cilantro, thyme, rosemary, or bay leaves for extra aroma.
  • Garlic & Ginger – Thinly sliced garlic or fresh ginger adds a warm, savory depth.
  • Smoky Flavor – A pinch of smoked paprika or a splash of liquid smoke creates a rich, smoky taste.
  • Sweet & Tangy – Use maple syrup or agave instead of sugar for a plant-based sweetness.
  • Earthy Warmth – Add whole cumin seeds, mustard seeds, or coriander seeds for a subtle spice.

How to Make Quick Pickled Onions

Ingredients

  • 2 large red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup white cane sugar
  • 2 garlic cloves
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon red pepper flakes

Instructions

Step 1 – Boil

To the pot add all the ingredients. Stir and bring to a boil.

Step 2 – Remove from Heat

Immediately remove from the heat.

Step 3 – Fill Jars

Evenly transfer the onions and garlic cloves to the mason jars.

Step 4 – Pour Liquid

Pour the liquid into each jar.

Step 5 – Cool

Allow them to cool for at least one hour.

Step 6 – Refrigerate

Place a lid on top and store them in the fridge.

How to Store Quick Pickled Onions

Proper storage ensures your pickled onions stay fresh and flavorful:

  • Refrigeration – Quick pickled onions should always be stored in an airtight glass jar in the refrigerator. They typically stay fresh for up to two weeks.
  • Avoid Contamination – Use a clean utensil every time you take onions from the jar to prevent bacteria from getting into the brine.
  • Check for Freshness – If the onions develop an off smell, unusual texture, or appear cloudy, it’s best to discard them and make a fresh batch.

More Recipes

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Yield: 2 Mason Jars

Quick Pickled Onions

Quick Pickled Onions

Add a tangy crunch to any dish with quick pickled onions! This easy recipe delivers zesty, crisp onions in minutes—perfect for tacos, salads, and more.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 large red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup white cane sugar
  • 2 garlic cloves
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon red pepper flakes

Instructions

  1. To the pot add all the ingredients. Stir and bring to a boil.
  2. Immediately remove from the heat.
  3. Evenly transfer the onions and garlic cloves to the mason jars.
  4. Pour the liquid into each jar.
  5. Allow them to cool for at least one hour.
  6. Place a lid on top and store them in the fridge.

Notes

Store pickled onions in the fridge for up to 2 weeks.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Oven Roasted Sweet Potatoes

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Oven roasted sweet potatoes are more than just a side dish; they’re a canvas for creativity. Their natural sweetness, vibrant color, and versatility make them a must-have in any kitchen. Whether you’re preparing a cozy weeknight dinner or a festive holiday spread, roasted sweet potatoes add a touch of warmth and flavor to every meal.

Sweet potatoes are available year-round, making them a staple ingredient you can count on. Their vibrant orange flesh is not only visually appealing but also a source of beta-carotene, a potent antioxidant. With all these benefits, it’s no wonder sweet potatoes are a favorite in kitchens worldwide.

The Magic of Oven Roasting

Oven roasting is a transformative cooking method that brings out the best in sweet potatoes. The high, consistent heat of an oven caramelizes their natural sugars, creating a crispy, golden exterior while keeping the interior soft and creamy. Unlike boiling, which can dilute flavors, roasting intensifies them, making each bite a burst of rich, earthy sweetness.

Roasting also allows for endless customization. You can season sweet potatoes to complement almost any cuisine, from smoky paprika and cumin for a Southwestern flair to cinnamon and nutmeg for a hint of sweetness. The possibilities are limited only by your imagination.

Flavor Profiles

One of the joys of oven roasted sweet potatoes is their versatility. Here are some plant-based flavor combinations to inspire your next creation:

  • Savory Herb Blend: Toss with rosemary, thyme, and garlic powder.
  • Spicy-Sweet Fusion: Use chili powder, smoked paprika, and a drizzle of maple syrup.
  • Mediterranean Flair: Add a touch of za’atar and lemon zest.
  • Sweet Indulgence: Sprinkle with cinnamon, nutmeg, and coconut sugar.
  • Asian-Inspired: Mix tamari and a pinch of ginger.

Pairing Roasted Sweet Potatoes

Oven-roasted sweet potatoes are a versatile side dish that pairs well with a variety of main courses. I like to use them in my Sweet Potato and Black Bean Bowl. Serve them alongside roasted vegetables, marinated tofu, or a hearty lentil stew.

They’re also a fantastic addition to grain bowls, salads, or tacos. For a simple snack, dip roasted sweet potatoes into Oil-Free Hummus or Homemade Ketchup (No Sugar Added).

Elevated Dishes

Once you’ve mastered the basics of oven roasting, consider incorporating roasted sweet potatoes into more plant-based dishes. Here are a few ideas:

  • Sweet Potato Salad: Toss roasted cubes with arugula, toasted pecans, dried cranberries, and a balsamic vinaigrette.
  • Breakfast Hash: Combine with roasted bell peppers, onions, and a tofu scramble.
  • Roasted Sweet Potato Tacos: Use as a filling with black beans, avocado, and a spicy cashew crema.
  • Casserole Upgrade: Layer roasted slices in a gratin dish with a plant-based cheese sauce for a decadent treat.

How to Make Oven Roasted Sweet Potatoes

Ingredients

  • 2 sweet potatoes
  • salt

Step 1 – Preheat Oven

Begin by preheating the oven to 400 degrees.

Step 2 – Prepare Sweet Potatoes

Then wash, peel and cube the sweet potatoes into 1-inch pieces.

Step 3 – Season

Now spread out the sweet potato cubes on a parchment-covered baking sheet so that they are not touching. Sprinkle them with salt or other seasoning, if desired.

Step 4 – Bake

Bake for 40 minutes. Allow to cool slightly before eating.

Air Fryer Sweet Potatoes

As with all my recipes, I don’t use oil. Cooking sweet potatoes in an air fryer will dry out more than baking them in an oven, but they all taste delicious!

To use an air fryer, preheat to 400 degrees and cook for 12 minutes, shaking them around at the half-way point.

Storage

If you find yourself with leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to four days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven until heated through. This helps retain their crispiness, unlike microwaving, which can make them soggy.

More Plant Based Side Dishes

If you like this recipe, you’ll love these dishes too:

Oven Roasted Sweet Potatoes

Oven Roasted Sweet Potatoes

Discover the transformative power of oven roasted sweet potatoes. Enhance their natural sweetness, achieve perfect caramelization, and explore endless flavor combinations.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 sweet potatoes
  • salt

Instructions

  1. Preheat the oven to 400 degrees.
  2. Wash, peel, and cube sweet potatoes into 1-inch pieces.
  3. Spread out sweet potato cubes on a parchment-covered baking sheet and sprinkle with salt or other seasoning if desired.
  4. Bake for 40 minutes. Allow to cool slightly before eating.

Notes

Alternate cooking instructions for air fryer. Preheat Air Fryer to 400 degrees, cook for 12 minutes, shaking them around at the half way point.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Vegetable Udon Stir Fry

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If you’re craving a comforting yet quick meal packed with flavor, Vegetable Udon Stir Fry—also known as Veggie Yaki Udon—is the perfect dish. With its thick, chewy udon noodles, crisp vegetables, and savory umami-packed sauce, this dish comes together in just minutes, making it ideal for busy weeknights or when you need a satisfying meal fast.

What Is Yaki Udon?

Yaki Udon is a popular Japanese stir-fried noodle dish typically made with thick udon noodles, vegetables, and protein, all tossed in a flavorful soy-based sauce. Unlike its thinner noodle cousin, Yakisoba, Yaki Udon boasts a heartier texture, thanks to the chewy wheat-based udon noodles that beautifully absorb the sauce’s rich flavors.

Why You’ll Love Vegetable Udon Stir Fry

I love to make this dish because it’s quick and easy with minimal dishes. My family loves to eat this dish because it is flavorful. Here are some more reasons you’ll love vegetable udon stir fry.

  • Quick & Easy – Ready in under 30 minutes, this stir-fry is a go-to for effortless cooking.
  • Versatile – Customize with your favorite vegetables or plant-based proteins like tofu or tempeh.
  • Umami-Packed – The combination of soy sauce, maple syrup and sesame oil* creates an irresistible balance of sweet, savory, and slightly smoky flavors. *We don’t normally use oil but this tiny amount of sesame oil provides a unique flavor.

How to Make Vegetable Udon Stir Fry

Ingredients

  • 28 ounces soft vacuum-packed udon noodles, fresh or frozen (4 servings of dried udon noodles can also be substituted)
  • 4 green onions, thinly sliced and separated into white/light green and dark pieces
  • 2 medium carrots, shredded or julienned
  • 1 small broccoli head cut into bite-sized pieces
  • 1 medium red bell pepper cut into strips
  • 1 cup (from 15-ounce can or 12-ounce jar) baby corn, cut into bite-sized pieces
  • 2 Tablespoons water for cooking vegetables

Sauce

  • 3 cloves garlic, minced
  • 1 teaspoon finely grated ginger
  • ¼ cup Soy Sauce (substitutions: Coconut or Braggs Aminos, Tamari for GF)
  • 1 Tablespoon Rice Vinegar
  • ½ teaspoon maple syrup (omit if using coconut aminos which are naturally sweet)
  • 1 teaspoon toasted sesame oil (optional, but adds flavor)(may substitute regular)
  • Pinch red pepper flakes (optional for added spice)

Garnish: sliced green parts of green onions, sesame seeds, red pepper flakes

Instructions

Step 1 – Cook Noodles

Cook noodles according to package directions. For the soft noodles, cook in boiling water for 1 minute, gently separating noodles. Rinse with cold water and set aside.

Step 2 – Cook Vegetables

To a large skillet (I used non-stick) over medium-high heat, add white and light green parts of green onion, carrots, broccoli, bell pepper, baby corn, and 2 Tablespoons of water. Stir to combine and cover. Stir occasionally and add another tablespoon of water or two if starting to stick. Cook 7-10 minutes or until just tender, being careful not to overcook

Step 3 – Prepare Sauce

While vegetables are cooking, prepare the sauce. Add all ingredients to a small bowl and stir to combine. Stir in a pinch of red pepper flakes if desired.

Step 4 – Combine

When the vegetables are tender, add the noodles to the skillet and pour the sauce over. Toss gently to combine.

Step 5 – Garnish

Serve warm garnished with green parts of green onions, sesame seeds

Serving Suggestions

Serve your Veggie Yaki Udon hot, garnished with sesame seeds, sliced scallions, or a drizzle of Sriracha for a spicy kick. Pair it with a side of miso soup or a simple cucumber salad for a well-rounded meal.

Whether you’re a noodle lover or just looking for a quick and delicious way to enjoy more vegetables, this Vegetable Udon Stir Fry is sure to become a favorite in your meal rotation. Give it a try, and let the comforting flavors of Yaki Udon bring warmth to your table!

Storage & Reheating

If you have leftovers, store them properly to enjoy later:

  • Refrigeration: Store the stir-fry in an airtight container in the refrigerator for up to 3 days.
  • Freezing: While udon noodles can become slightly softer after freezing, you can store cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm the noodles in a pan over medium heat with a splash of water or extra sauce to prevent drying out. Alternatively, microwave in short intervals, stirring in between to ensure even heating.

More Plant Based Dinner Ideas

If you like this recipe, you’ll love these ideas for dinner too:

Yield: 4 Servings

Vegetable Udon Stir Fry (Veggie Yaki Udon)

Vegetable Udon Stir Fry (Veggie Yaki Udon)

Whip up a quick, flavorful Vegetable Udon Stir Fry (Veggie Yaki Udon) with chewy noodles, crisp veggies, and a savory sauce—perfect for a weeknight meal!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 28 ounces soft vacuum-packed udon noodles, fresh or frozen (4 servings of dried udon noodles can also be substituted)
  • 4 green onions, thinly sliced and separated into white/light green and dark pieces
  • 2 medium carrots, shredded or julienned
  • 1 small broccoli head cut into bite-sized pieces
  • 1 medium red bell pepper cut into strips
  • 1 cup (from 15-ounce can or 12-ounce jar) baby corn, cut into bite-sized pieces
  • 2 Tablespoons water for cooking vegetables
  • Garnish: sliced green parts of green onions, sesame seeds, red pepper flakes

Sauce

  • 3 cloves garlic, minced
  • 1 teaspoon finely grated ginger
  • ¼ cup Soy Sauce (substitutions: Coconut or Braggs Aminos, Tamari for GF)
  • 1 Tablespoon Rice Vinegar
  • ½ teaspoon maple syrup (omit if using coconut aminos which are naturally sweet)
  • 1 teaspoon toasted sesame oil (optional, but adds flavor)(may substitute regular)
  • Pinch red pepper flakes (optional for added spice)

Instructions

  1. Cook noodles according to package directions. For the soft noodles, cook in boiling water for 1 minute, gently separating noodles. Rinse with cold water and set aside.
  2. To a large skillet (I used non-stick) over medium-high heat, add white and light green parts of green onion, carrots, broccoli, bell pepper, baby corn, and 2 Tablespoons of water. Stir to combine and cover. Stir occasionally and add another tablespoon of water or two if starting to stick. Cook 7-10 minutes or until just tender, being careful not to overcook.
  3. While vegetables are cooking, prepare the sauce. Add all ingredients to a small bowl and stir to combine. Stir in a pinch of red pepper flakes if desired.
  4. When the vegetables are tender, add the noodles to the skillet and pour the sauce over. Toss gently to combine.
  5. Serve warm garnished with green parts of green onions, sesame seeds

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Peanut Butter Granola Bars

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When it comes to snacks that check all the boxes—delicious, nutritious, and easy to make—peanut butter granola bars are hard to beat. Whether you’re packing lunch for the kids, fueling up for a workout, or just satisfying a mid-afternoon craving, these bars are the perfect go-to option.

Why Peanut Butter Granola Bars Are a Game-Changer

Granola bars have long been a staple in the snack aisle, but peanut butter granola bars elevate the concept to a whole new level. Here’s why:

  1. Convenience: The bars are portable and mess-free, making them ideal for busy lifestyles. Toss one in your bag for a quick energy boost on the go.
  2. Versatility: These bars can double as a breakfast replacement, post-workout snack, or even a dessert. They’re endlessly adaptable to fit your needs.
  3. Flavor-Packed: The rich, creamy taste of peanut butter pairs beautifully with the crunch of granola, creating a satisfying texture that’s hard to resist.
  4. Nutrient-Rich: Packed with protein, fiber, and healthy fats, they are a balanced snack that keeps you energized and satisfied.

How to Customize Your Peanut Butter Granola Bars

One of the best things about peanut butter granola bars is their versatility. With a few simple tweaks, you can create a bar that suits your taste preferences and dietary needs. Here are some ideas to get you started:

1. Add-Ins for Extra Crunch

  • Nuts and Seeds: Almonds, walnuts, pumpkin seeds, and sunflower seeds add texture and a nutritional boost.
  • Crispy Rice: For a lighter, airy texture, mix in some puffed rice or rice cereal.

2. Sweeten the Deal

  • Natural Sweeteners: Maple syrup, or agave nectar provide a touch of sweetness without refined sugars.
  • Dried Fruits: Raisins, cranberries, apricots, or chopped dates can add natural sweetness and chewy texture.

3. Amp Up the Flavor

  • Spices: A pinch of cinnamon, nutmeg, or ginger can enhance the flavor profile.
  • Extracts: Add a splash of vanilla or almond extract for a subtle aromatic twist.

4. Make Them Indulgent

  • Chocolate Chips: Dark chocolate or mini chocolate chips can make your bars feel like a dessert.
  • Drizzles: Top your bars with a drizzle of melted chocolate for an extra layer of indulgence.

5. Tailor to Dietary Needs

  • Gluten-Free: Use certified gluten-free oats and check labels on other ingredients.
  • Nut-Free: Replace peanut butter with sunflower seed butter.

Creative Uses for Peanut Butter Granola Bars

Granola bars aren’t just for snacking. Here are some innovative ways to incorporate them into your meals and desserts:

  1. Breakfast Parfaits: Crumble a bar over vegan yogurt and fresh fruit for a quick, balanced breakfast.
  2. Energy Balls: Roll the mixture into bite-sized balls instead of forming bars for a fun, poppable snack.
  3. Trail Mix Booster: Chop a bar into small pieces and mix it with nuts, seeds, and dried fruit for a homemade trail mix.
  4. Dessert Crust: Use crushed bars as a base for pies.

How to Make Peanut Butter Granola Bars

Ingredients

  • 2 ¾ cups quick cooking rolled oats
  • ¾ cup peanut butter
  • ½ cup maple syrup
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ cup vegan chocolate chips

Instructions

Step 1 – Preheat Oven

Preheat the oven to 350 degrees.

Step 2 – Mix Peanut Butter

Combine peanut butter, maple syrup, sea salt, cinnamon and vanilla in a medium sized mixing bowl. Mix well.

Step 3 – Incorporate Oats

Add oats to the peanut butter slowly, being sure to fully incorporate all ingredients.

Step 4 – Add Chocolate Chips

Add chocolate chips to the mixture and mix well. Ingredients should stick well together when pressed.

Step 5 – Pour into Dish

Pour oat mixture into a 9×9 dish lined with parchment paper. Press mixture firmly into the pan.

Step 6 – Bake

Bake for 15 minutes.

Step 7 – Cool

Remove from the oven and allow the bars to completely cool. Once cooled, carefully lift the parchment paper along with the oat mixture out of the pan and onto a cutting board.

Carefully slice your bars in half and then each half can be sliced into fourths.

Tips for Storing Peanut Butter Granola Bars

To ensure your peanut butter granola bars stay fresh and delicious, proper storage is key. Here’s how to do it:

  • Room Temperature: Store bars in an airtight container for up to one week.
  • Refrigeration: Extend shelf life by keeping bars in the fridge, where they can last up to two weeks.
  • Freezing: For longer storage, freeze bars in a single layer before transferring them to a freezer-safe bag or container. They’ll stay fresh for up to three months.

More Plant Based Snacks

If you like this recipe, you’ll love these plant based snacks too:

Yield: 8 Bars

Peanut Butter Granola Bars

Peanut Butter Granola Bars

Peanut butter granola bars are a versatile snack packed with protein, fiber, and flavor. Perfect for busy lifestyles and easy to customize!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 ¾ cups quick cooking rolled oats
  • ¾ cup peanut butter
  • ½ cup maple syrup
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ cup vegan chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Combine peanut butter, maple syrup, sea salt, cinnamon and vanilla in a medium sized mixing bowl. Mix well.
  3. Add oats to the peanut butter slowly, being sure to fully incorporate all ingredients.
  4. Add chocolate chips to the mixture and mix well. Ingredients should stick well together when pressed.
  5. Pour oat mixture into a 9x9 dish lined with parchment paper. Press mixture firmly into the pan.
  6. Bake for 15 minutes.
  7. Remove from the oven and allow the bars to completely cool. Once cooled, carefully lift the parchment paper along with the oat mixture out of the pan and onto a cutting board. Carefully slice your bars in half and then each half can be sliced into fourths.

Notes

Store in an air tight container on the counter or in the refrigerator for 3-5 days.

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© Holly Yzquierdo

Egg Roll in a Bowl

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What if you could take all the deliciousness of an egg roll and transform it into a deconstructed, plant-based dish that’s easy to make, wholesome, and perfect for any meal? Enter the “Egg Roll in a Bowl,” a dish that brings the essence of the classic appetizer into a healthier, simpler form.

What is Egg Roll in a Bowl?

Egg Roll in a Bowl is essentially a stir-fry dish inspired by the flavors and textures of a traditional egg roll filling. Instead of wrapping the ingredients in a crispy shell, they’re served in a bowl, making it a lighter and more accessible option.

All of the ingredients are delicious raw so you can cook it very little if you enjoy crunchier veggies or cook everything down if you like a soft consistency. If you are avoiding salt, you can reduce the soy sauce or use lower sodium alternatives for this dish.

The Core Ingredients of a Plant-Based Egg Roll in a Bowl

To create a plant-based version of Egg Roll in a Bowl, we turn to a medley of fresh, flavorful, and satisfying ingredients. Here’s what makes up the foundation of this dish:

  1. Vegetables:
    • Cole Slaw Mix: Look for about 15 ounces. It can be just cabbage or the cabbage and carrot mix. It can have different colors, but the purple cabbage isn’t as pretty after it cooks down.
    • Carrots: Chopped to add sweetness and a pop of color.
    • Onions: Diced yellow onion for flavor and green onion for garnish.
    • Garlic and Ginger: These aromatics are essential for authentic, bold flavors.
  2. Seasonings and Sauces:
    • Soy Sauce or Tamari: Adds salty, umami goodness.
    • Sesame Oil: A small amount of toasted sesame oil elevates the dish with a nutty aroma.
    • Sriracha: For those who like a spicy kick.
  3. Crunchy Toppings:
    • Green Onions: A fresh garnish that adds color and flavor.
    • Sesame Seeds: For added texture and nuttiness.
    • Wonton: Optional but delightful for those seeking a hint of crunch.

Choosing Soy Sauce Alternatives

Choosing the right seasoning can elevate your Egg Roll in a Bowl. Here’s a quick comparison of some popular soy sauce alternatives:

  1. Soy Sauce:
    • Flavor: Rich, salty, and umami-packed.
    • Best Use: A classic choice for stir-fries and marinades.
    • Dietary Notes: Contains wheat (unless labeled gluten-free).
  2. Tamari:
    • Flavor: Similar to soy sauce but less salty and slightly smoother.
    • Best Use: Ideal for those avoiding gluten.
    • Dietary Notes: Typically gluten-free (check the label).
  3. Bragg’s Liquid Aminos:
    • Flavor: Mildly salty with a slight sweetness.
    • Best Use: A versatile option for salads, sautés, and as a table condiment.
    • Dietary Notes: Gluten-free and soy-based.
  4. Coconut Aminos:
    • Flavor: Slightly sweet and less salty than soy sauce.
    • Best Use: A soy-free option great for stir-fries and dipping sauces.
    • Dietary Notes: Soy-free and gluten-free.

Each of these options brings unique qualities to the dish, so choose one based on your flavor preferences and dietary needs.

How to Make Egg Roll in a Bowl

Ingredients

  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1 package coleslaw mix (I’ve used multiple kinds and size, look for about 15ish ounces, it can be just cabbage or the cabbage and carrot mix. It can have different colors of cabbage but the purple cabbage isn’t as pretty after it cooks down.)
  • ¼ cup Soy Sauce (or Tamari or Braggs Liquid Aminos)
  • 1 tsp toasted sesame oil
  • ½ teaspoon minced ginger (started out about an inch of fresh ginger) more or less to taste
  • Green Onions for garnish
  • Sesame seeds for garnish (optional)
  • Optional ingredients (not to include in photos but do include in write up)
  • 1 teaspoon maple syrup
  • 1 teaspoon sriracha
  • (optional wonton strips)

Instructions

Step 1 – Cook Diced Onion

Add diced onion to a large skillet. Cook for a few minutes until the onions begin to sizzle.

Step 2 – Add Garlic

Add minced garlic and stir. If onions and garlic begin to stick, add a couple of tablespoons of water to the skillet and stir to loosen them. Cook for a few minutes.

Step 3 – Add Celery and Carrots

Add the celery and carrots together, stir well and cover with the lid.

Step 4 – Mix Sauce

While these ingredients cook, mix the soy sauce, sesame oil and ginger together and set aside.

Step 5 – Add Coleslaw Mix

Once the veggies begin to soften, add the whole bag of coleslaw mix, pour the sauce over and give it a good stir. Then cover.

Step 6 – Cook

Cook until the veggies, including the cabbage, are cooked until you desire consistency.

Step 7 – Serve

Serve as a main dish or a side to your favorite Asian dish, garnish it with green onions.

Optional: Cut 10 wonton wrappers into 4 strips, put them on a baking sheet with parchment paper, brush with a little coconut aminos or soy sauce, and sprinkle with sea salt. Bake at 375 degrees for 7-8 minutes.

Plant-based Egg Roll in a Bowl is the ultimate combination of flavor, nutrition, and convenience. Whether you’re cooking for a busy weeknight, meal-prepping for the week, or hosting a casual dinner, this dish delivers every time. With its vibrant colors, bold flavors, and endless adaptability, it’s a meal that feels indulgent while nourishing your body.

So, next time you’re craving the savory satisfaction of an egg roll but want something lighter, healthier, and entirely plant-based, give this Egg Roll in a Bowl a try.

More Plant Based Meals

If you like this recipe, you’ll love these plant based meals too:

Egg Roll in a Bowl

Egg Roll in a Bowl

Discover the flavors of plant-based Egg Roll in a Bowl: a quick dish packed with veggies and bold seasonings. Perfect for any meal!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1 package coleslaw mix
  • ¼ cup Soy Sauce (or Tamari or Braggs Liquid Aminos)
  • 1 tsp toasted sesame oil
  • ½ teaspoon minced ginger (started out about an inch of fresh ginger) more or less to taste
  • Green Onions for garnish
  • Sesame seeds for garnish (optional)

Optional

  • 1 teaspoon maple syrup
  • 1 teaspoon sriracha
  • wonton strips

Instructions

  1. Add diced onion to a large skillet. Cook for a few minutes until the onions begin to sizzle.
  2. Add minced garlic and stir. If onions and garlic begin to stick, add a couple of tablespoons of water to the skillet and stir to loosen them. Cook for a few minutes.
  3. Add the celery and carrots together, stir well and cover with the lid.
  4. While these ingredients cook, mix the soy sauce, sesame oil and ginger together and set aside.
  5. Once the veggies begin to soften, add the whole bag of coleslaw mix, pour the sauce over and give it a good stir. Then cover.
  6. Cook until the veggies, including the cabbage, are cooked until you desire consistency.
  7. Serve as a main dish or a side to your favorite Asian dish, garnish it with green onions.

Notes

Optional: Cut 10 wonton wrappers into 4 strips, put them on a baking sheet with parchment paper, brush with a little coconut aminos or soy sauce, and sprinkle with sea salt. Bake at 375 degrees for 7-8 minutes.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo