My Plant-Based Family

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

Recipes

Avocado Grillers

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I never get tired of guacamole, chocolate mousse (the avocado makes it creamy), or eating avocado raw whatever I can, but sometimes a girl needs to branch out.

brownies, garden HC grilled avocado 160 (45)

Oh yes, I grilled avocado!

Even better I served it with Spicy Black Beans and Cilantro-Lime Brown Rice. This may be a combo made in heaven.

grilled avocado 160 (47)

I almost hate to call this a recipe because it is so easy.

Avocado Grillers

Ingredients

  • 2 ripe avocados, cut into equal slices (6-8)
  • bell peppers, cut into strips
  • onions, cut into strips (thin strips will burn)
  • corn tortillas or other gluten-free tortillas

Do

  1. Preheat your grill and add avocados, bell peppers, and onion.
  2. Check every few minutes to see how they are cooking, turn once they start to brown and don’t let them burn.
  3. Remove veggies from the grill.

Serve

We ate these on gluten-free corn tortillas but any tortilla will do. These veggies are also great served on a salad. For lunch the next day I mixed up rice and beans then topped it with the grilled avocado and veggies. So Good!

This recipe is being shared at Gluten-Free Friday hosted by Vegetarian Mamma!

Plant-Based Brownies

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Who doesn’t love sinking their teeth into a rich, decadent brownie? It’s the perfect treat offering a blend of chocolate goodness and fudgy texture. But plant-based brownies?? You’ll never taste the difference!

Plant-Based Brownies

With no dairy or eggs in sight, these brownies are great for individuals with dairy allergies, lactose intolerance, or those following a vegan lifestyle. Plus, they’re naturally gluten-free, making them suitable for a wide range of dietary preferences.

Plant-based brownies are proof that you don’t have to compromise on taste or texture to enjoy dessert.

What are Vegan Brownies Made of?

Traditional brownie recipes often rely on butter, eggs, and refined sugars for their irresistible flavor and texture. These ingredients are a source of concern for those following a vegan or plant-based diet. Enter my secret ingredient: Sweet potatoes!

Plant-Based Brownies

Sweet Potato Brownies

This recipe calls for 2/3 cup of cooked, pureed sweet potatoes. I like to cook the sweet potatoes in my Instant Pot for convenience, but you could bake them in the oven.

Once they are soft, you can mash them with a fork, but you may notice some tiny orange bits in your brownies. If you blend them in a blender or food processor until they are creamy, you won’t see the sweet potatoes at all in your final treat.

We always use Enjoy Life Foods Chocolate Chips. Either the mini chips, semi sweet chips or chocolate chunks all work equally well. 

Plant-Based Brownies Recipe

Ingredients

Instructions

Step 1 – Preheat

Preheat oven to 350° and lightly spray an 8×8 pan. (This recipe doubles wonderfully, just use a 9×15 pan.)

Step 2 – Mix

Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well adding more plant milk if needed.

Step 3 – Fold

Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.

Step 4 – Bake

Bake for 35 to 40 minutes. An inserted toothpick will not come out clean.

Step 5 – Cut

Allow these brownies to cool before cutting. I like to serve them with a plant-based milk and fruit to cut the sweetness.

Storage

Any leftover brownies can be stored in an airtight container at room temperature. Unlike most gluten-free baked goods these taste great the next day!

Alternative Ingredients

I’m out of applesauce, what can I use?

Use a pureed apple, pear, peach or other similar fruit. See this post about substituting applesauce for more suggestions. 

What can I use instead of cane sugar?

You can use your favorite sweetener! I’ve used turbinado sugar for years. Lately we have switched to organic cane sugar. Coconut sugar works great too.

That’s a lot of sugar, can I use less?

Absolutely! I recommend using half. This recipe is really sweet, which we love, but it’s too sweet for some. You can also try using maple syrup, date paste or your favorite sugar. If using a liquid form of sugar, you may need to decrease the amount of plant-based milk you use.

Can I use something other than Sweet Potato?

Yes, you can substitute pureed pumpkin in place of the sweet potato. You could also try pureed squash or zucchini but I haven’t personally tried them.

More Plant-Based Desserts

If you like this recipe, you’ll love these other plant-based desserts:

Yield: 9 Brownies

Plant-Based Brownies

Plant-Based Brownies

Gluten-free, oil-free, dairy-free, Plant-Based Brownies! These delicious brownies are sweet and gooey. Your whole family will love this plant-based dessert.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup unsweetened applesauce
  • 2/3 cup cocoa powder
  • 1/2 cup Bob’s Red Mill Cup for Cup Gluten-Free Flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking powder
  • 1/2 cup organic cane sugar
  • 2/3 cup pureed cooked sweet potatoes
  • 1 1/2 tsp vanilla
  • 1/2 cup plant-based milk, I use rice milk
  • 1/2 cup vegan chocolate chips

Instructions

  1. Preheat oven to 350° and lightly spray an 8×8 pan or use parchment paper. (This recipe doubles wonderfully, just use a 9×15 pan.)
  2. Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well.
  3. Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
  4. Bake for 35 to 40 minutes, toothpick will not come out clean.

Notes

Allow these brownies to cool before cutting if at all possible. They can be stored in an air tight container at room temperature but you probably wont have leftovers unless you make a double batch.

Did you make this recipe?

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

© Holly Yzquierdo
Category: Dessert

Chickpea Quinoa Stir Fry

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Use what you have on hand to make simple chickpea quinoa stir fry. It’s quick, easy, budget friendly and oil-free!

Stir fry’s are a great way to add extra vegetables to your meal, and use any leftovers sitting in the fridge. I don’t use oil, so when I say ‘fry’ there isn’t any frying involved. Everything is cooked in one pan for fast clean-up.

Simple Chickpea Quinoa Stir Fry

When making any stir fry, measurements are just guidelines based on what I like and what vegetables we have available. Feel free to alter the ingredients or measurements to suit your taste.

The unexpected, but delicious, pineapple brings it to a whole new level. If you can’t get fresh pineapple you can use mango.

I have fond memories of my toddler gobbling up this chickpea quinoa stir fry. He continued stealing it off my plate long after his was eaten.

Chickpea Quinoa Stir Fry with Vegetables

This is a great dinner meal and also works well as leftovers the next day. The sweetness of the pineapple plays well with the variety of vegetables.

This meal is naturally gluten-free if made with Tamari or Braggs Liquid Aminos. Soy sauce contains gluten so you shouldn’t use it if you are intolerant or allergic.

How to Make Chickpea Quinoa Stir Fry

Ingredients

  • 1/2 cup Onion, diced
  • 1 Carrot, sliced
  • 1 Bell Pepper, diced
  • 1 cup Cauliflower
  • 1/2 cup Mushrooms, sliced
  • 2 Celery Ribs, sliced
  • 1 cup Chickpeas, cooked
  • 1 1/2 cup Quinoa, cooked
  • 3 tbsp Braggs Liquid Aminos (or Soy Sauce)
  • 1 cup Pineapple, diced

Step 1 – Cook Onion and Celery

In a skillet on medium heat, begin by cooking the onion and celery all the way through. Add water and stir when they stick to the pan.

Step 2 – Add Veggies

Add the carrot, bell pepper, cauliflower, and mushrooms to the skillet. Cook, stirring often, until the veggies are tender-crisp.

Step 3 – Add Quinoa

Next add the cooked chickpeas, cooked quinoa, and one tablespoon of Braggs Liquid Aminos (or soy sauce) and mix them together.

Step 4 – Add Pineapple

Now gently fold in the fresh pineapple.

Step 5 – Adjust to Taste

Take a taste and add more liquid aminos (or soy sauce) if desired.

Serve and enjoy! This makes 2-3 servings with some leftovers. We usually enjoy multiple servings.

Storage

If you find you have leftover quinoa to store, place it in an airtight container in the refrigerator for up to 4 days.

More Delicious Plant Based Meals

If you enjoyed this recipe, check out these other vegan meal ideas:

Yield: 4 Servings

Chickpea Quinoa Stir Fry

Chickpea Quinoa Stir Fry

Make a delicious plant based stir fry packed with chickpeas and quinoa. It's an easy meal to use up leftovers and make them new again.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup Onion, diced
  • 1 Carrot, sliced
  • 1 Bell Pepper, diced
  • 1 cup Cauliflower
  • 1/2 cup Mushrooms, sliced
  • 2 Celery Ribs, sliced
  • 1 cup Chickpeas, cooked
  • 1 1/2 cup Quinoa, cooked
  • 3 tbsp Braggs Liquid Aminos (or Soy Sauce)
  • 1 cup Pineapple, diced

Instructions

  1. Cook onion and celery in skillet all the way through, adding water and stirring when they stick
  2. Add carrot, bell pepper, cauliflower and mushrooms
  3. Cook, stirring often, until the veggies are tender-crisp
  4. Add cooked chickpeas, cooked quinoa and 1 tbsp Braggs Liguid Aminos
  5. Mix
  6. Gently fold in pineapple
  7. Taste and add Braggs Liquied Aminos as desired

Notes

Store leftovers in an airtight container in the fridge for up to 4 days

Did you make this recipe?

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

© Holly Yzquierdo

Savory Breakfast Muffins

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I love the simplicity of grabbing a muffin or two on the way out the door. My problem with most muffins is that they are basically a sweet treat with little substance to fuel my day. If you feel the same way allow me to introduce you to a new friend of mine, Savory Breakfast Muffins.

Savory Breakfast Muffin

This recipe has a whole wheat and a gluten-free option and can easily be adapted to accommodate your favorite flavors or dietary needs. Use 2 cups of whole wheat flour or whole wheat pastry flour instead of the gluten-free flours and xanthum gum. I’ve also used a premade baking mix but I prefer to mix my own flours, it will taste great if you choose that route.

These muffins have been enjoyed by over a dozen people. In my most recent batch I substituted 1 tsp of crushed red pepper instead of the jalapeno for an even spicier result. I also marinate the mushrooms in equal parts (1-2 Tbsp) of liquid smoke, Worcestershire sauce, and Braggs Liquid Aminos. If you are avoiding soy you can use equal parts of liquid smoke and water, just read your labels. The marinated mushrooms lead many people to think these contain meat. Don’t let the long ingredient list intimidate you, this is well worth it.

Savory Breakfast Muffins

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 tsp xanthum gum
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 cup baked potato, diced
  • 1/4 cup onion, diced
  • 1/4 cup bell pepper, diced
  • 1/2 cup mushrooms, diced
  • 1/4 cup jalapeno, diced (or 1 tsp crushed red pepper)
  • 1 3/4 cup rice milk (if making whole wheat version start with 1 cup milk and increase as needed)

Do

  1. Preheat oven to 350° and lightly spray muffin pan.
  2. In a large bowl mix all of the dry ingredients, then add the veggies, lastly the plant milk.
  3. Stir until well mixed adding more milk if necessary.
  4. Scoop batter into muffin pan, I like to fill them most of the way up.
  5. Bake for 24 minutes until an inserted toothpick comes out clean.
  6. Let cool for 10 minutes before removing from muffin pan.

Serve

This recipe makes 10 muffins. I’ve served this at Healthy Cravings and at a women’s bible study. They are easy to eat on the go, are not messy (crumbly) and taste great warmed or at room temperature. If you are serving brunch and need a dish that can be made ahead these are perfect. I plan to make this recipe in a loaf pan soon.

This recipe was shared at Gluten-Free Fridays hosted at Vegetarian Mamma.

Breakfast Tacos

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breakfast tacos

I love Breakfast Tacos! Years ago the breakfast tacos I made were completely different from those I make today, but we enjoy them just as much if not more. These tacos are very versatile and can be adapted for even the pickiest eaters or omnivores in your household.

breakfast tacos

Breakfast Tacos

Ingredients

  • 1/2 an onion, diced
  • 1/2 a bell pepper, diced
  • 1/2 a jalapeno (remove seeds for less heat)
  • 1 handful of mushrooms, chopped
  • 1 cup cut cauliflower
  • 1 large baked potato, diced
  • 1/2 to 1 cup of cooked beans, drained
  • 1/2 cup cooked quinoa
  • 1 Tbsp nutritional yeast
  • salt (or black salt), pepper, garlic, and turmeric to taste
  • tortillas of your choice, use corn tortillas for a gluten-free option

Do

  1. Add onions, peppers and mushrooms to a skillet and cook on medium heat, stirring occasionally, adding a little water if veggies start to stick.
  2. Once veggies are beginning to soften stir in potatoes, quinoa, and beans.  They will now begin to stick.
  3. As soon as everything is incorporated and warm add nutritional yeast and spices.
  4. Spoon this into tortillas and serve.

Serve

I love to eat these Breakfast Tacos with salsa! This reheats very well and will keep several days when refrigerated. If you are using corn tortillas know that they are crumbly and will likely break. These can be layered in a casserole dish instead of rolled into the tortillas for a quicker option. I’ve also wrapped them in parchment paper to hold them together. I’ve served these to an omni group and they LOVED them.

If you are eating plant-based but having a hard time convincing your family this is an easy dish to adapt for them. Things like eggs or cheese are easily added but not really needed.

Are you a Breakfast Taco lover too?

Yield: 4 Servings

Breakfast Tacos

Vegan Breakfast Tacos

Plant based tacos for breakfast!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 an onion, diced
  • 1/2 a bell pepper, diced
  • 1/2 a jalapeno (remove seeds for less heat)
  • 1 handful of mushrooms, chopped
  • 1 cup cut cauliflower
  • 1 large baked potato, diced
  • 1/2 to 1 cup of cooked beans, drained
  • 1/2 cup cooked quinoa
  • 1 Tbsp nutritional yeast
  • salt (or black salt), pepper, garlic, and turmeric to taste
  • tortillas of your choice, use corn tortillas for a gluten-free option

Instructions

  1. Add onions, peppers and mushrooms to a skillet and cook on medium heat, stirring occasionally, adding a little water if veggies start to stick.
  2. Once veggies are beginning to soften stir in potatoes, quinoa, and beans.  They will now begin to stick.
  3. As soon as everything is incorporated and warm add nutritional yeast and spices.
  4. Spoon this into tortillas and serve.

Notes

Great with salsa. Try layering in a casserole dish instead of rolling for a quicker option.

Did you make this recipe?

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

© Heather Mayes

Meal Plan Monday: Trying New Dinner Recipes

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Breakfast Tacos
Breakfast Tacos

We really enjoyed last week’s Soup Week. It was probably the most delicious week we have had in a while.

We didn’t do our normal weekly grocery trip this weekend, I’m sure we will have to go at some point this week but my hope is it use up odds and ends to save a little money and avoid another shopping trip. We will have to run out for more fruit. We are down to two bunches of bananas, a dozen apples, and 2 oranges along with a few other splurge items. That wont last long around here.

Meal Plan

Breakfast will be a little different this week. We normally have oatmeal most days but we are almost out so I’ll be mixing it up a bit. We will probably have pancakes, baked sweet potatoes, Breakfast Quinoa, and maybe even cereal.

Lunch will be leftovers most days. My kids like almond butter sandwiches a lot, I usually serve them with sliced apples. I’ve been craving salads since the last Healthy Cravings so I may have a few gargantuan Italian salads. I may even make a pot of soup too to use up the veggies I don’t really like eating plain, like celery.

Snack is usually fruit. Apples, bananas, and oranges are typically available but right now I also have a lovely pineapple and blueberries. We may have smoothies too because I have a big bag of kale.

Dinner may be a little tougher without making a trip to the store. I love breakfast for dinner. Last week I made Breakfast Tacos for a potluck and everyone loved them. I’ve been daydreaming about those tacos ever since. I’d love to do a Chickpea-Quinoa Stir Fry too, maybe even add a little of that pineapple. I’m in the beginning stages of coming up with a sautéed mushroom and lentil dish, I’m still trying to decided what I want to serve it over, maybe potatoes or rice but I’d really like a more interesting (and GF) option. If I really get creative we may have homemade GF pizza. I haven’t made gluten-free pizza before but I’d like to give it a try soon. I have a medium-sized pot of beans soaking now so I’ll be making something with those as well.

If these new recipes turn out I’ll be sharing them, if not…well just forget I mentioned it.

What are you eating this week? I like trying new things and mixing and matching different ingredients I think (hope) will taste good together. During the day I’m content with eating the same thing most days but in the evening I want variety. What about you?