My Plant-Based Family

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

Recipes

Mashed Sweet Potatoes

by Leave a Comment

Mashed sweet potatoes are a delicious and nutritious side dish that’s perfect for any occasion. Their natural sweetness and creamy texture make them a crowd-pleaser, while their health benefits make them a smart choice for those looking to eat more plant-based foods. Whether you prefer them savory, sweet, or spicy, mashed sweet potatoes are incredibly versatile and easy to customize to suit your taste.

Growing up, the only sweet potatoes we had were at Thanksgiving. They were full of brown sugar, butter, and marshmallows. That was a Thanksgiving staple. After switching to a plant-based diet, I kept our Thanksgiving Sweet Potato dish but skipped the butter and switched to maple syrup. It took me a while to realize that sweet potatoes are delicious without adding sweetener, and a savory version with salt and pepper is a versatile dinner side.

The Amazing Sweet Potato

Sweet potatoes are a nutritional powerhouse. Unlike regular potatoes, which are starchy and often considered less healthy, sweet potatoes are rich in vitamins, minerals, and antioxidants. They are an excellent source of beta-carotene, which the body converts into vitamin A—a nutrient essential for maintaining healthy vision, immune function, and skin health. Sweet potatoes also provide a good amount of dietary fiber, which supports digestion and helps regulate blood sugar levels.

But the benefits don’t stop there. Sweet potatoes are naturally sweet, which means they don’t require much additional seasoning to taste great. Their natural sweetness makes them a versatile ingredient in both savory and sweet dishes. When mashed, sweet potatoes have a smooth, creamy texture that’s perfect for pairing with various seasonings and add-ins, making them a fantastic base for a wide range of flavors.

Flavor Profiles and Seasonings

One of the great things about mashed sweet potatoes is their adaptability. The natural sweetness of the potatoes provides a perfect canvas for a variety of flavor profiles, from sweet to savory.

Savory: For a more traditional approach, consider adding garlic, rosemary, or thyme to your mashed sweet potatoes. These herbs complement the sweetness of the potatoes with their earthy, aromatic flavors. A splash of veggie broth (here’s my life changing veggie broth mix) can enhance the savory notes, making the dish rich and satisfying.

Sweet: If you prefer to play up the sweetness of the potatoes, try adding a touch of cinnamon, nutmeg, or even a dash of maple syrup. These warm spices create a comforting dish that’s reminiscent of dessert, yet still suitable as a side. A sprinkle of toasted pecans or walnuts on top can add a delightful crunch and an extra layer of flavor.

Spicy: For those who enjoy a bit of heat, mashed sweet potatoes can be spiced up with ingredients like chili powder, smoked paprika, or a pinch of cayenne pepper. These spices add a bold contrast to the sweetness of the potatoes, creating a dynamic and flavorful dish. A squeeze of lime juice can add brightness, balancing the heat and enhancing the overall taste.

Creamy: To achieve a luxuriously creamy texture, try coconut milk or cashew cream. These ingredients add a rich, velvety quality to the mashed sweet potatoes, making them extra indulgent. Coconut milk pairs particularly well with sweet and spicy flavors, while cashew cream is more neutral, allowing other seasonings to shine.

Can I Make Makes Sweet Potatoes in the Instant Pot?

Yes, you know how I love my Instant Pot. To make mashed sweet potatoes, wash and pierce the sweet potatoes and put them on the wire rack in your Instant Pot. Add one cup of water. Cook on high pressure for 14 minutes. Allow pressure to come down naturally for about 30 minutes. Then peel and puree according to the other directions.

Mashed Sweet Potatoes Recipe

Ingredients

  • 2 ½ pounds sweet potatoes
  • ⅓ cup plant-based milk
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • fresh thyme, optional
  • toasted pecans, optional

Instructions

Step 1 – Preheat Oven

Begin by preheating the oven to 400 degrees.

Step 2 – Pierce Potatoes

Place sweet potatoes in an ovenproof baking dish. Pierce each potato with a fork to allow for ventilation.

Step 3 – Cook

Cook sweet potatoes in the oven for 40-50 minutes. Begin checking your potatoes around the 40 minute mark. You’ll know they are ready and soft when you can easily poke a fork into its skin. You can also squeeze its sides to check for softness.

Step 4 – Cool

Remove from the oven and allow the potatoes to cool down so that you can easily handle them.

Step 5 – Peel

Once cooled off, peel the skin off the potatoes, the skin will easily peel away. Discard peels.

Step 6 – Puree

Place peeled potatoes in a food processor. Puree until smooth.

Step 7 – Blend

Add milk, sea salt, and black pepper to the sweet potatoes. Blend until all ingredients are combined and mixture is smooth. If needed, add more liquid.

Step 8 – Top

Top with fresh chopped thyme and toasted pecans, if desired. Serve warm.

Storage

Sweet potato puree can easily be prepared in advance and reheated to enjoy. Once cooked, allow the puree to cool down. Place in an airtight container and store in the refrigerator for up to 5 days. You can also choose to store in the freezer for up to 3 months. To reheat, place in a baking dish and bake at 350 degrees for 15 minutes, or until warm.

More Plant Based Side Dishes

If you like this mashed sweet potato recipe, you’ll love these side dish ideas too:

Yield: 5 Servings

Mashed Sweet Potatoes

Mashed Sweet Potato

Mashed Sweet Potatoes are a comforting side dish made with naturally sweet spuds, perfect for holiday meals or everyday dinners.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 ½ pounds sweet potatoes
  • ⅓ cup plant-based milk
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • fresh thyme, optional
  • toasted pecans, optional

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place sweet potatoes in an ovenproof baking dish. Pierce each potato with a fork to allow for ventilation.
  3. Cook sweet potatoes in the oven for 40-50 minutes. Begin checking your potatoes around the 40 minute mark. You’ll know they are ready and soft when you can easily poke a fork into its skin. You can also squeeze its sides to check for softness.
  4. Remove from the oven and allow the potatoes to cool down so that you can easily handle them.
  5. Once cooled off, peel the skin off the potatoes, the skin will easily peel away. Discard peels.
  6. Place peeled potatoes in a food processor. Puree until smooth.
  7. Add milk, sea salt, and black pepper to the sweet potatoes. Blend until all ingredients are combined and mixture is smooth. If needed, add more liquid.
  8. Top with fresh chopped thyme and toasted pecans, if desired. Serve warm.

Notes

Sweet potato puree can easily be prepared in advance and reheated to enjoy. Once cooked, allow the puree to cool down. Place in an airtight container and store in the refrigerator for up to 5 days. You can also choose to store in the freezer for up to 3 months. To reheat, place in a baking dish and bake at 350 degrees for 15 minutes, or until warm.

Did you make this recipe?

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

© Holly Yzquierdo

Chocolate Chip Breakfast Cookies

by 3 Comments

Who says cookies can’t be a nutritious breakfast option? Introducing banana chocolate chip breakfast cookies – a delicious and wholesome treat that will revolutionize your morning routine. Packed with the goodness of ripe bananas, oats, and chocolate chips, these cookies are not only satisfyingly sweet but also packed with fuel for your day.

Mornings can be hectic, and finding time to prepare a nutritious breakfast can be a challenge. That’s where breakfast cookies come in. These portable treats offer a convenient way to enjoy the flavors of your favorite baked goods while providing the sustenance you need to tackle the day ahead. Banana chocolate chip breakfast cookies take this concept to the next level by incorporating ripe bananas, oats, and chocolate chips for a winning combination of flavor and nutrition.

What’s in Banana Chocolate Chip Breakfast Cookies?

You probably have most of the ingredients for this recipe in your pantry. Let’s delve into each one to ensure the best breakfast cookie every time.

Very Ripe Bananas: Very ripe bananas are the star ingredient of these cookies, providing natural sweetness, moisture, and flavor. As bananas ripen, their starches convert to sugars, resulting in a sweeter taste and softer texture. Mashing the bananas and incorporating them into the cookie dough adds moisture and helps bind the ingredients together, creating soft and chewy cookies with a hint of banana flavor.

Almond Butter: Almond butter adds richness, nuttiness, and creaminess to the cookies. Made from ground almonds, almond butter provides healthy fats, protein, and fiber, contributing to the cookies’ satiety and nutritional profile. Its smooth texture helps to bind the ingredients together, resulting in tender and moist cookies. Can’t have almond butter? Peanut butter or Sunbutter are great substitutes.

Maple Syrup: Maple syrup is a natural sweetener derived from the sap of maple trees. It adds sweetness and depth of flavor to the cookies, complementing the bananas and chocolate chips. As a liquid sweetener, maple syrup also helps to moisten the cookie dough and enhance its texture, resulting in soft and chewy cookies with a subtle caramel-like undertone.

Oats: Old Fashioned rolled oats are a whole grain and provide texture and flavor for these breakfast cookies. While quick or instant oats could be used, rolled oats provide the best base for this recipe.

Almost Flour: Almond flour is made from finely ground blanched almonds and adds richness, moisture, and nuttiness to the cookies. It enhances the texture of the cookies, giving them a tender and crumbly consistency while also providing protein, healthy fats, and fiber. Almond flour is gluten-free, making it suitable for those with gluten sensitivities or dietary restrictions.

Vanilla: Vanilla extract adds warmth and sweetness to the cookies, enhancing their flavor profile. It adds depth and complexity to the cookies, balancing the sweetness of the bananas and maple syrup. A small amount of vanilla extract goes a long way in elevating the overall taste of the cookies, making them more aromatic and delicious.

Cinnamon: Cinnamon is a warm and aromatic spice that adds a hint of sweetness and depth to the cookies. It complements the flavors of the bananas, chocolate chips, and vanilla, adding complexity and warmth to the overall flavor profile. Cinnamon also has antioxidant properties and may offer health benefits such as improved blood sugar control and anti-inflammatory effects.

Baking Soda: Baking soda is a leavening agent that helps the cookies rise and achieve a soft and tender texture. It reacts with acidic ingredients such as the bananas and maple syrup to produce carbon dioxide gas, which creates air bubbles in the cookie dough, resulting in a light and fluffy texture.

Sea Salt: Sea salt enhances the flavors of the cookies, balancing the sweetness and adding depth to the overall taste. It also helps to activate the other ingredients and contributes to the cookies’ texture. A small amount of sea salt helps to intensify the flavors and elevate the overall quality of the cookies.

Chocolate Chips: Chocolate chips add richness, sweetness, and decadence to the cookies. Dark chocolate chips are preferred for their intense flavor and lower sugar content. They provide bursts of chocolatey goodness throughout the cookies, melting slightly during baking to create pockets of gooey chocolate. Dark chocolate also contains antioxidants and may offer health benefits when consumed in moderation. Dairy-free chocolate chips are available in large grocery stores and online.

How to Make Banana Chocolate Chip Breakfast Cookies

Ingredients

  • 2 very ripe bananas
  • ¼ cup almond butter
  • ¼ cup maple syrup
  • 2 cups oats
  • ⅔ cup almond flour
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup chocolate chips

Instructions

Step 1 – Preheat Oven

Begin by preheating the oven to 350 degrees. Prepare a baking sheet with parchment paper.

Step 2 – Combine Wet Ingredients

In a medium sized bowl add bananas, almond butter, maple syrup and vanilla. Mix well, mashing the banana until all ingredients are fully combined. Set aside.

Step 3 – Mix Dry Ingredients

In a separate bowl add oats, almond flour, cinnamon, baking soda and sea salt. Stir well.

Step 4 – Combine Well

Add the oat mixture to the banana mixture, stirring until thoroughly combined.

Step 5 – Add Chocolate Chips

Now mix in the chocolate chips.

Step 6 – Scoop Cookies

Use a cookie scoop or spoon to scoop up cookie mixture and place it on a baking sheet.

Step 7 – Flatten Cookies

Press each ball with the heel of your palm to flatten the cookie out. We also sprinkled some flaky salt on top.

Step 8 – Bake

Bake for 12-15 minutes, or until slightly golden.

Storage

Breakfast cookies are best stored in an airtight container in the refrigerator for up to 5 days. Allow the cookies to cool down prior to storing.

Can I Make Breakfast Cookies in Advance?

Yes, that’s one of the best things about breakfast cookies! Bake the cookies as directed, allow them to cool off and place in a freezer-proof container. When ready to eat, allow the cookies to thaw. If desired, pop one in the microwave for 10 seconds to warm up.

Recipe Customization Tips

Feel free to customize these breakfast cookies to suit your taste preferences and dietary needs. You can swap out the almond butter for peanut butter or another nut or seed butter of your choice, and use your favorite mix-ins instead of chocolate chips – dried fruit, nuts, seeds, or coconut flakes are all delicious options.

For added texture and flavor, you can incorporate chopped nuts, shredded coconut, or mashed berries into the cookie dough.

If you’re looking to boost the protein content of these cookies, you can incorporate a handful of chopped nuts or seeds for extra crunch.

More Plant Based Breakfast Ideas

If you like these banana chocolate chip breakfast cookies, you’ll love these breakfast recipes too:

Yield: 24 Cookies

Banana Chocolate Chip Breakfast Cookies

Banana Chocolate Chip Breakfast Cookies

Indulge in the perfect balance of sweetness and nutrition with banana chocolate chip breakfast cookies! Made with ripe bananas, oats, and dark chocolate chips, these wholesome treats are the ideal way to start your day on a delicious note.

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

Ingredients

  • 2 very ripe bananas
  • ¼ cup almond butter
  • ¼ cup maple syrup
  • 2 cups oats
  • ⅔ cup almond flour
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
  2. In a medium sized bowl add bananas, almond butter, maple syrup and vanilla. Mix well, mashing the banana until all ingredients are fully combined. Set aside.
  3. In a separate bowl add oats, almond flour, cinnamon, baking soda and sea salt. Stir well.
  4. Add the oat mixture to the banana mixture, stirring until thoroughly combined.
  5. Mix in chocolate chips.
  6. Use a cookie scoop or spoon to scoop up cookie mixture and place it on a baking sheet.
  7. Press each ball with the heel of your palm to flatten the cookie out.
  8. Bake for 12-15 minutes, or until slightly golden.

Notes

Breakfast cookies are best stored in an airtight container in the refrigerator for up to 5 days. Allow the cookies to cool down prior to storing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

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

© Holly Yzquierdo

Pumpkin Pie Overnight Oats (Vegan)

by 2 Comments

Vegan Pumpkin Pie Overnight Oats taste like fall in a breakfast bowl. They’re nutritious, convenient, and incredibly satisfying, offering all the flavors of pumpkin pie without the extra sugar or effort. Whether you’re looking to switch up your breakfast routine or simply want to indulge in the essence of autumn, this dish is sure to become a favorite.

I’m always trying to simplify my mornings with two teenage boys and a husband. Preparing breakfast the night before is a huge time-saver. Each family member can grab a jar of overnight oats and add their own toppings. It’s quick and easy, and I feel good knowing everyone is starting their day off right with a healthy breakfast.

The Appeal of Pumpkin Pie Overnight Oats

Overnight oats have become a staple in many households, and for good reason. They’re incredibly easy to prepare, requiring only a few minutes of mixing ingredients before letting the fridge do the rest. By morning, you have a wholesome, ready-to-eat breakfast that’s not only filling but also versatile. You can customize overnight oats with various ingredients, from fresh fruits to nuts, seeds, and spices, making them the perfect canvas for creativity.

For those following a plant-based lifestyle, overnight oats are a fantastic option. They’re naturally vegan when made with plant-based milk and free from eggs or dairy. Moreover, they’re packed with fiber, protein, and essential nutrients, making them a balanced meal to kickstart your day.

A Convenient and Time-Saving Option

One of the biggest advantages of overnight oats is the convenience factor. In our busy lives, finding time to prepare a nutritious breakfast can be challenging. Often, we resort to quick, less healthy options that leave us unsatisfied and hungry within a few hours.

Vegan Pumpkin Pie Overnight Oats solve this problem by being a meal you can prepare in advance. The process is simple: mix your ingredients in a jar or container, refrigerate overnight, and wake up to a ready-made breakfast. This not only saves time in the morning but also ensures that you start your day with a wholesome meal.

For those who meal prep, overnight oats are a game-changer. You can prepare several servings at once, store them in the fridge, and have breakfast ready for the entire week. It’s a stress-free solution that allows you to focus on your morning routine without sacrificing nutrition.

The Comfort of Pumpkin Pie, Reimagined

Pumpkin pie is a quintessential fall dessert, often enjoyed during family gatherings and holiday feasts. Its rich, creamy filling and perfectly spiced flavor evoke feelings of warmth and comfort. However, traditional pumpkin pie is a dessert that’s usually reserved for special occasions due to its sugar and fat content.

With Vegan Pumpkin Pie Overnight Oats, you can enjoy the comforting flavors of pumpkin pie in a healthier, more accessible form. This breakfast dish captures the essence of the classic dessert but transforms it into something that’s nourishing and suitable for everyday consumption. The creamy oats, combined with the pumpkin puree and spices, mimic the texture and taste of pumpkin pie filling. It’s like indulging in dessert first thing in the morning, but without the guilt.

How to Make Pumpkin Pie Overnight Oats

Ingredients

  • 1/4 cup Canned Pumpkin Puree (not pumpkin pie mix)
  • 1/2 cup Plant-based Milk
  • 1/2 cup Rolled Oats
  • 1-2 Tbsp Maple Syrup
  • 1/4 tsp Pumpkin Pie Spice
  • 1 tsp Chia Seeds

Instructions

Step 1 – Mix

Mix all ingredients together in a glass jar or bowl and cover it.

Step 2 – Rest

Allow the mixture to rest in the refrigerator for at least two hours or overnight.

Step 3 – Stir

Stir well and add your favorite toppings. Enjoy!

More Plant Based Breakfast Recipes

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

Yield: 1 Serving

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

A creamy, spiced breakfast treat that combines the flavors of pumpkin pie with the convenience of overnight oats

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1/4 cup Canned Pumpkin Puree (not pumpkin pie mix)
  • 1/2 cup Plant-based Milk
  • 1/2 cup Rolled Oats
  • 1-2 Tbsp Maple Syrup
  • 1/4 tsp Pumpkin Pie Spice
  • 1 tsp Chia Seeds

Optional Toppings

  • Nuts (pecan or walnut)
  • Raw Pepitas
  • Chocolate Chips
  • Dried Cranberries
  • Additional Maple Syrup

Instructions

  1. Mix all ingredients together in a glass jar or bowl, covered.
  2. Allow to rest in the refrigerator for at least 2 hours or overnight.
  3. Stir well and add your favorite toppings. Enjoy.

Notes

Use more or less plant based milk to adjust the consistency.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

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

© Holly Yzquierdo
Category: Breakfast

Chopped Asian Salad

by 1 Comment

The Chopped Asian Salad with Peanut Dressing is more than just a salad—it’s a celebration of fresh, vibrant ingredients and bold, satisfying flavors. With its combination of crisp vegetables, crunchy toppings, and a rich, creamy peanut dressing, this salad is perfect as a healthy lunch, a side dish for dinner, or a crowd-pleasing option for your next gathering

Why Chopped?

Chopped salads have gained popularity for their simplicity and versatility. Unlike traditional salads, where large leaves and whole vegetables are tossed together, a chopped salad is all about uniformity. Each ingredient is finely chopped or shredded, ensuring that every bite is a perfect blend of flavors and textures. This style of salad is not only easier to eat but also allows the dressing to evenly coat each piece, making every forkful delicious.

In a Chopped Asian Salad, the vegetables are the stars. Think crisp cabbage, crunchy carrots, and vibrant bell peppers, all chopped into bite-sized pieces. These ingredients provide a satisfying crunch and a refreshing contrast to the creamy peanut dressing. The salad is then topped with a variety of add-ins, such as edamame, toasted nuts, and fresh herbs, making it a textural delight.

Versatile Peanut Dressing

What truly sets this salad apart is the peanut dressing. Creamy, tangy, and slightly sweet, peanut dressing is the perfect companion to the crisp vegetables in this salad. Made from a base of peanut butter, this dressing is infused with the bold flavors of apple cider vinegar, ginger and maple syrup. The result is a dressing that’s rich and savory with just the right amount of zing.

One of the best things about peanut dressing is its versatility. It’s perfect for this Chopped Asian Salad, it can also be used as a dip for spring rolls, a sauce for noodles, or even a marinade for tofu. Making a batch of this dressing can elevate many dishes in your culinary repertoire.

How to Make Asian Salad

Ingredients

  • 6 cups cabbage, thinly chopped (green, purple or both)
  • 1 cup carrots, shredded
  • 1 cup edamame, frozen and thawed
  • 1 cup red bell pepper, thinly sliced
  • ⅓ cup cilantro, chopped
  • ⅓ cup green onion, chopped
  • ½ cup slivered almonds

Dressing Ingredients

  • ⅓ cup apple cider vinegar
  • 1 tablespoon ginger, minced
  • 2 tablespoons sesame oil (this can be omitted but provides unique flavor)
  • 2 tablespoons peanut butter
  • 2 tablespoons maple syrup

Instructions

Step 1 – Chop

Begin by chopping all vegetables accordingly. Then set them aside.

Step 2 – Combine Dressing

In a small jar or container, combine all of the dressing ingredients and whisk them until they are fully blended.

Step 3 – Mix Salad

Next add the salad ingredients to a large mixing bowl: cabbage, carrots, edamame, red bell pepper, cilantro, green onion and almonds.

Step 4 – Pour Dressing

Finally, pour the dressing evenly over all salad ingredients. Toss the salad and dressing until everything is evenly coated.

Step 5 – Serve

Serve immediately or refrigerate until ready to enjoy.

Storing Asian Salad

To prepare this salad in advance, chop all of the veggies and place them in an airtight container. Make the dressing in a separate container, and store everything in the refrigerator. When ready to serve, toss the dressing with the salad ingredients. Once the salad is dressed, store it in an airtight container in the refrigerator for up to 3 days.

Substitutions for Asian Salad

This salad is very versatile and serves as a solid base for adding in some of your favorite ingredients. Try adding fresh cucumbers, avocado, sugar snap peas, roasted broccoli or chickpeas. If you plan to add more ingredients, consider doubling the dressing recipe so that the salad is nicely coated. For the dressing, feel free to use any of your favorite nut or seed butters. And, if you like a little heat you can easily add some red pepper flakes or sriracha to your dressing as well.

More Plant Based Salad Recipes

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

Yield: 4 Servings

Asian Salad

Asian Salad

Fresh and vibrant, this Chopped Asian Salad with Peanut Dressing combines crisp veggies, crunchy nuts, and a creamy, tangy peanut sauce for a delicious and healthy meal or side dish.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 6 cups cabbage, thinly chopped (green, purple or both)
  • 1 cup carrots, shredded
  • 1 cup edamame, frozen and thawed
  • 1 cup red bell pepper, thinly sliced
  • ⅓ cup cilantro, chopped
  • ⅓ cup green onion, chopped
  • ½ cup slivered almonds

Dressing

  • ⅓ cup apple cider vinegar
  • 1 tablespoon ginger, minced
  • 2 tablespoons sesame oil (can be omitted but provides unique flavor)
  • 2 tablespoons peanut butter
  • 2 tablespoons maple syrup

Instructions

  1. Chop all vegetables accordingly. Set aside.
  2. In a small jar or container, combine all of the dressing ingredients. Whisk ingredients until fully blended.
  3. In a large mixing bowl, add the salad ingredients: cabbage, carrots, edamame, red bell pepper, cilantro, green onion and almonds.
  4. Pour dressing evenly over salad ingredients. Toss salad and dressing until everything is evenly coated.
  5. Serve or refrigerate until ready to enjoy.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

Did you make this recipe?

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

© Holly Yzquierdo

Easy Ramen Stir Fry

by Leave a Comment

A plant-based ramen stir fry is the perfect way to enjoy a delicious meal that’s packed with flavor. By focusing on fresh, vibrant vegetables and a well-balanced sauce, you can create a dish that’s satisfying for the whole family.

This dish is incredibly versatile, allowing you to customize it with your favorite ingredients and adjust the flavors to suit your preferences. Plus, it’s a fantastic way to incorporate a variety of colorful, nutrient-dense vegetables.

Additionally, ramen stir fry is budget-friendly, making it easy to prepare a wholesome, satisfying meal without breaking the bank. Whether you’re a busy professional, a parent looking for quick dinner options, or someone simply wanting to explore new culinary adventures, ramen stir fry is an excellent choice that delivers on flavor, health, and convenience.

If you have dietary restrictions, please ensure you choose noodles and sauces that meet your needs. There are vegan and gluten-free noodle and sauce options, always check the labels to make sure they are safe for you.

Cooking Tips for the Best Ramen Stir Fry

Stir frying is a quick cooking method that retains the texture and nutrients of your ingredients. Here are some tips to ensure your plant-based ramen stir fry turns out perfectly every time:

  1. Prep Everything First: Stir frying happens quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking. Chop your vegetables, and mix your sauce in advance.
  2. Prevent Mushy Noodles: Cook the ramen noodles according to package instructions, then drain and rinse them under cold water to stop the cooking process and prevent them from becoming mushy.
  3. High Heat is Key: Use a wok or a large skillet over high heat. This allows the vegetables to sear quickly, maintaining their crispness and vibrant color.
  4. Add Ingredients in Stages: Start with the aromatics, then add the heartier vegetables.

How to Make Ramen Stir Fry

Ingredients For the Sauce:

  • 1/3 cup hoisin sauce
  • 3 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional, but used to get the sesame flavor)
  • Salt & black pepper to taste

Ingredients for the Stir Fry:

  • 4 individual packages of ramen noodles
  • 1 cup bok choy, chopped
  • 1 cup snap peas
  • 2 carrot slices, thinly sliced
  • 1 bell pepper diced
  • 1 onion diced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated

Instructions

Step 1 – Whisk Sauce

In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside. We don’t normally use oil, but a tiny amount of sesame oil imparts a unique flavor you can’t get anywhere else. You can omit if you don’t consume oil.

Step 2 – Boil Noodles

Bring water to a boil and cook the ramen noodles according to the package instructions.

Step 3 – Drain Noodles

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

Step 4 – Prepare Vegetables

Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger.

Step 5 – Heat Skillet

Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.

Step 6 – Sauté

Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.

Step 7 – Cook Vegetables

Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.

Step 8 – Add Noodles

Add the cooked ramen noodles to the skillet with the stir-fried vegetables.

Step 9 – Pour Sauce

Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.

Step 10 – Cook Through

Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.

Step 11 – Serve

Once everything is heated through and well combined, remove the skillet from the heat. Divide the Ramen Stir Fry among serving bowls. Serve the delicious Ramen Stir Fry immediately.

Recipe Variations

If you like your ramen stir fry spicy, add sliced chili peppers for extra heat. Chopped peanuts or cashews sprinkled on top add great crunch and flavor. You can also garnish the dish with sliced green onions, toasted sesame seeds or cilantro for freshness and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

This dish is not suitable for freezing as the texture of the vegetables and noodles may become mushy when thawed.

More Plant Based Dinners

If you like this recipe, you are sure to love these plant based dinners too:

Yield: 4 Servings

Ramen Stir Fry

Ramen Stir Fry

A quick and flavorful ramen stir fry featuring tender noodles tossed with vibrant vegetables.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the Sauce

  • 1/3 cup hoisin sauce
  • 3 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional, but used to get the sesame flavor)
  • Salt & black pepper to taste

For the Stir Fry

  • 4 individual packages of ramen noodles
  • 1 cup bok choy, chopped
  • 1 cup snap peas
  • 2 carrot slices, thinly sliced
  • 1 bell pepper diced
  • 1 onion diced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated

Instructions

  1. In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside.
  2. Bring water to a boil and cook the ramen noodles according to the package instructions.
  3. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
  4. Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger Stir-Fry
  5. Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
  6. Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.
  7. Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.
  8. Add the cooked ramen noodles to the skillet with the stir-fried vegetables.
  9. Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.
  10. Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.
  11. Once everything is heated through and well combined, remove the skillet from the heat.
  12. Divide the Ramen Stir Fry among serving bowls.
  13. Serve the delicious Ramen Stir Fry immediately.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

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

© Holly Yzquierdo

Chana Masala

by Leave a Comment

Savor this delicious Chana Masala of tender chickpeas in a rich, aromatic sauce of caramelized onions and garlic, bursting with warm spices. Topped with fresh cilantro and a squeeze of lemon, serve with a side of rice or naan bread. It is simple to make and so flavorful!

Chana Masala in a bowl with rice and lemon wedges.

What is Chana Masala Made of?

Chana Masala is a chickpea based dish full of fragrance and flavors. It is cooked with garam masala in addition to a variety of spices typically found in Indian dishes. The meal is often served with white rice and can be spicy.

Are Garam Masala and Chana Masala the Same?

Garam masala is typically composed of a blend of warming spices commonly used in Indian cooking. Though exact recipes may differ, they usually include a combination of spices such as cumin, coriander, cardamom, cinnamon, cloves, and black pepper.

Depending on regional variations and personal preferences, other ingredients like nutmeg, bay leaves, or fennel seeds might also be included in some recipes. Garam masala is the spice mix used to make Chana Masala.

How to Make Chana Masala

Ingredients

  • 1 large onion, finely chopped 
  • 2 tablespoons water 
  • 3 cloves garlic, minced 
  • 3/4 teaspoon cumin Powder 
  • 1-inch ginger, grated 
  • (4 oz can diced green chiles) 
  • 1 can of pureed tomatoes. (about 2 cups) 
  • 1/2 teaspoon turmeric powder 
  • 1 teaspoon coriander powder 
  • 1 teaspoon paprika 
  • ¼ – ½ teaspoon cayenne pepper (adjust to your taste) 
  • Salt to taste 
  • 2 cans (15 oz each) chickpeas, drained and rinsed 
  • 1 cup of vegetable broth 
  • 1 teaspoon garam masala 
  • Fresh cilantro for garnish 
  • Lemon wedges for serving 
Ingredients to make Chana Masala including chickpeas, diced onions, spices, lemon, garlic, ginger, green chilies, tomatoes, cilantro and broth.

Instructions

Step 1 – Sauté

Heat pan over medium heat. Add chopped onions and sauté for approximately 10-12 minutes, stirring often until onions soften. If the onions begin to stick, add 2 tablespoons of water and stir gently. Keep an eye on them to prevent burning, adjusting the heat if necessary.  

Step 2 – Cook Until Fragrant

Add minced garlic, cumin, grated ginger, and green chilies. Sauté for 1-2 minutes until fragrant. 

Step 3 – Cook Flavors

Add pureed tomatoes, turmeric powder, coriander powder, paprika, cayenne pepper, and salt. Cook the mixture over medium heat for about 8-10 minutes, allowing the flavors to blend well and the sauce to thicken slightly. Stir occasionally to prevent sticking and ensure even cooking. Adjust the heat as needed to maintain a gentle simmer.  

Step 4 – Add Chickpeas

Add drained chickpeas and vegetable broth, stir well to coat them in the masala, and cook for an additional 5-7 minutes. 

Step 5 – Add Garam Masala

Add garam masala, stirring well to allow the flavors to meld then remove from heat.  

Step 6 – Serve

Serve immediately with a garnish of fresh cilantro, a squeeze of fresh lemon juice, and a side of rice or naan. Enjoy! 

Storage

Allow any leftovers to cool completely before transferring them into an airtight container. Then store in the refrigerator for up to three days. Reheat on the stovetop or in the microwave until hot.

Can I Freeze Chana Masala?

Yes, it freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating on the stove or in a microwave.

More Plant Based Dinner Ideas

If you like this recipe, you are sure to love these dinner recipes too:

Yield: 4 Servings

Chana Masala

Plant-Based Chana Masala

Savor this delicious Chana Masala of tender chickpeas in a rich, aromatic sauce of caramelized onions and garlic, bursting with warm spices. Topped with fresh cilantro and a squeeze of lemon, serve with a side of rice or naan bread.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 large onion, finely chopped
  • 2 tablespoons water
  • 3 cloves garlic, minced
  • 3/4 teaspoon cumin Powder
  • 1-inch ginger, grated
  • (4 oz can diced green chiles)
  • 1 can of pureed tomatoes. (about 2 cups)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • ¼ - ½ teaspoon cayenne pepper (adjust to your taste)
  • Salt to taste
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup of vegetable broth
  • 1 teaspoon garam masala
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Instructions

  1. Heat pan over medium heat. Add chopped onions and sauté for approximately 10-12 minutes, stirring often until onions soften. If the onions begin to stick, add 2 tablespoons of water and stir gently. Keep an eye on them to prevent burning, adjusting the heat if necessary.  
  2. Add minced garlic, cumin, grated ginger, and green chilies. Sauté for 1-2 minutes until fragrant. 
  3. Add pureed tomatoes, turmeric powder, coriander powder, paprika, cayenne pepper, and salt. Cook the mixture over medium heat for about 8-10 minutes, allowing the flavors to blend well and the sauce to thicken slightly. Stir occasionally to prevent sticking and ensure even cooking. Adjust the heat as needed to maintain a gentle simmer.  
  4. Add drained chickpeas and vegetable broth, stir well to coat them in the masala, and cook for an additional 5-7 minutes. 
  5. Add garam masala, stirring well to allow the flavors to meld then remove from heat.  
  6. Serve immediately with a garnish of fresh cilantro, a squeeze of fresh lemon juice, and a side of rice or naan. Enjoy! 

Notes

  • Allow the Chana Masala to cool completely before transferring it to an airtight container. 
  • Store in the refrigerator for up to 2-3 days. 
  • Reheat on the stovetop or in the microwave until hot. 
  • Adjust the amount of cayenne pepper and green chilies according to your preference. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

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

© Holly Yzquierdo

Stay up to date on my newest recipes by subscribing to my weekly newsletter!