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Rotis – Whole Wheat Indian Flatbreads (vegan)

A traditional Indian whole-wheat bread made without yeast. Serve it with curry, dal, or spiced vegetables.

Course Main Course, Side Dish

Cuisine Indian

Keyword atta, indian flatbreads, naan alternative, rotis, rotis recipe, vegan rotis, whole wheat bread

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Calories 32kcal

Author Shannon Hakala

Ingredients

• 2 cups atta (Indian whole wheat flour)
• ¾ cup water (more as needed)

Instructions

• Mix the flour and water in a large bowl – add more water if too dry. Knead until smooth, then cover and let dough rest 10 minutes.
• Divide dough into 8 equal parts. Roll each part into a ball, then flatten into a disc about 2mm thick and 6-inches wide. Dust the discs with extra flour to keep them from sticking, and keep covered until ready to cook.
• Heat a skillet on medium heat. Cook rotis one at a time until you see bubbles forming on the top. Flip and cook the other side until you see brown spots on the bottom.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Fiber: 1g | Calcium: 1mg

Image of rotis by Usman Yousaf.

The post Easy 2 Ingredient Rotis Recipe appeared first on Instant Veg.

What does vegan mean? It means that these cookie recipes are made without dairy, eggs, meat, honey, or other animal products. Sometimes people say “plant based” instead of vegan – it’s the same thing, just sounds a little friendlier and less of an ism.

Vegan Chocolate Chip Cookies

These tasty cookies have that ideal chewiness that’s crisp on the outside, with a chewy center.

The Best Vegan Chocolate Chip Cookies

Vegan Peanut Butter Cookies

These peanut butter cookies are made without eggs, milk, or butter. Make them using just one bowl!

The Best Vegan Peanut Butter Cookies

More Great Vegan Cookie Recipes

Other posts you may like:

• The Best Vegan Peanut Butter Cookies
• Vegan Snowball Cookies
• The Best Vegan Chocolate Cake (Ever!)

The post 40+ Vegan Cookie Recipes You’ll Love appeared first on Instant Veg.

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Vegan Pulla

My vegan version of the ubiquitous Finnish coffee bread. This vegan pulla is dairy-free and eggless.

Course Dessert, Vegan Baking, Vegan Breakfast Recipes, Vegan Desserts

Cuisine American, European, Finnish

Keyword vegan cardamom bread, vegan cardamom buns, vegan pulla

Prep Time 1 hour 30 minutes

Cook Time 12 minutes

Servings 16 pulla buns

Calories 245kcal

Author Shannon Hakala

Ingredients

• ¼ tsp ground ginger
• ¼ cup warm water
• 1 tsp active dry yeast
• ½ cup sugar
• 1 cup soy milk
• ½ cup vegan butter
• 2 Tbsp vegetable oil
• 2-3 tsp ground cardamom
• ½ tsp salt
• 5 cups flour

For The Glaze

• 2 Tbsp vegan butter
• 2 Tbsp soy milk
• 1 tsp sugar
• pearl sugar

Instructions

• Add the ¼ teaspoon of ground ginger to the ¼ cup of warm water, and in it dissolve the 1 teaspoon of yeast plus a spoonful of the ½ cup sugar. Let rest for 5-10 minutes until bubbles form.
• Warm the 1 cup of soy milk in the microwave or on the stove until warm but not hot. Melt the ½ cup of vegan butter for about 20 seconds in the microwave. Add them to the yeast mixture then add in the 2-3 teaspoons of ground cardamom, ½ teaspoon of salt, 2 tablespoons of vegetable oil and the rest of the ½ cup of sugar.
• Add in the 5 cups of flour, one cup at a time. (You may need to use slightly more or less flour depending on the humidity in your home.)
• Cover the dough and let it rest in a warm place until it has almost doubled in size, about 30-40 minutes.
• Roll the dough into a thick disk and divide into 16 equal slices. Roll each slice up loosely from the narrow corner to the thicker edge, then gently press the seams and roll into a ball. Place with the seam side down onto a parchment baking sheet lined with parchment paper or a silicone mat.
• Cover the pulla doughs with a damp kitchen towel and let proof in a warm place about 15 minutes. I put mine in a cupboard or inside the microwave to proof, with a cup of hot water.
• For the glaze, melt about 2 tablespoons of vegan butter with 2 tablespoons of soymilk and 1 teaspoon of sugar. Brush the pullas with the glaze once all over. Add another brush of glaze to the top of the pulla and immediately add a sprinkle of pearl sugar.
• Bake the vegan pulla buns for 12 minutes at 350° Fahrenheit (175°c). They are light golden brown when done. Try to let them cool before eating!

Notes

• In this recipe I use all-purpose flour. You can also make it with unbleached wholegrain flour such as atta flour but traditionally it calls for white flour. If using whole grain flour I would sift the flour first to remove any large pieces of chaff. 
• In this recipe I use organic, unbleached sugar in granulated form.
• The pearl sugar I use is made from beet sugar, which is vegan. I buy mine when I’m in Finland but you can also find it on Amazon. Pearl sugar is the best for making waffles, too!
• I have made these vegan pullas successfully with my own recipe for vegan butter as well as these brands: 
  • I Can’t Believe It’s Not… It’s Vegan!
  • Miyoko’s vegan butter
  • Country Crock Plant Butter
  • Earth Balance Vegan Sticks
• An alternative way to make pulla is to divide the dough into four equal portions and form them into a type of braid before baking. This type of cardamom loaf is called lettipitko in Finnish. In America it’s more often referred to as nisu. 
• You can use this same dough recipe to make other Finnish coffee breads such as korvapuusti (Finnish cinnamon buns), omenatäytepitko (apple-filled coffee loaf).

Nutrition

Calories: 245kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 139mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Pulla is a type of Finnish sweet bread made with ground cardamom as a key ingredient. It’s usually served with coffee or tea.

I decided to make vegan pulla – normally pulla is made with eggs, butter, and milk in the dough.

So this version is made using vegan butter (I like to use the kind that comes in stick form, usually made with avocado oil or olive oil), and plant-based milk. No eggs, no weird egg replacements! It’s just an easy, sweet yeast dough.

One thing, however, you can’t leave out – the CARDAMOM! Ask me – I accidentally left it out when I was making this the first time. Without cardamom, they’re just buns. If you want to make pulla, you must use cardamom.

Bottles of ground cardamom can be found at most US supermarkets – look in the spices or baking section. The ground will be finer than what I show in the photo above. I am using ground Guatemalan cardamom from Finland – it’s a bit coarser.

You can also get cardamom in whole seed pods from Indian spice shops. You’ll want green cardamom pods, not black ones. Peel off the outer layer of the pod and take out the seeds, then you can grind them up for use in this recipe.

Optionally, you can add some pearl sugar on the top of your pulla. If you don’t have pearl sugar, I think sprinkling on regular organic sugar will be just as nice.

The post Pulla appeared first on Instant Veg.

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Vegan Baked Mac And Cheese

Creamy and comforting, this dairy free mac and cheese recipe makes a perfect vegan dinner or side dish. Nut free, vegan, and easily gluten free.

Course Main Course, Side Dish, Vegan Dinner Recipes

Cuisine American

Keyword baked vegan mac and cheese, dairy free mac and cheese, vegan baked mac and cheese

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8

Calories 369kcal

Author Shannon Hakala

Cost $5.28 RECIPE / $0.66 SERVING

Equipment

• Frying pan
• 9"x13" baking dish

Ingredients

For The Baked Vegan Mac And Cheese

• 16 oz macaroni $0.99
• ½ cup vegan butter $0.56
• 2 Tbsp flour $0.06
• 2 cups oat milk $0.10
• 1 tsp onion powder $0.01
• 2 tsp garlic powder $0.01
• ½ tsp black pepper $0.04
• 1 tsp salt $0.01
• 2 cups shredded vegan cheddar $2.68

For The Breadcrumb Crust

• 1 cup panko breadcrumbs $0.50
• 2 Tbsp vegan butter

Instructions

• Preheat oven to 400° Fahrenheit. Cook pasta according to package directions. Drain, set aside.
• In a frying pan, melt the ¼ cup vegan butter and whisk in the 1 Tablespoon of flour. Cook for about a minute to eliminate the raw flour taste, but don't let it brown.
• Slowly whisk in the 2 cups oat cream (if using coconut milk, add the whole can). Add in the 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of freshly ground black pepper, and 1 teaspoon of salt. Heat until it begins to bubble.
• Turn off the heat and add in the 2 cups of vegan cheddar cheese. Stir until fully melted in (if small bits remain unincorporated it's okay).
• Grease a 9"x13" baking dish with some vegan butter and spread the cooked macaroni in an even layer. Pour the sauce over it.
• To add a breadcrumb crust, melt 2 Tablespoons of vegan butter in the microwave (about 20 seconds) and stir in the panko breadcrumbs. Sprinkle the buttery breadcrumbs over pasta evenly.
• Bake the vegan mac and cheese at 400° Fahrenheit for 30-40 minutes, uncovered, or until the breadcrumbs are nicely browned.

Notes

• Recipe nutrition is an estimate using special online databases of nutrition facts and is calculated automatically. Please note that if using coconut milk the amount of calories and fat will be slightly more than if using oat cream.
• To make this a gluten-free baked mac and cheese, substitute: 
  • pasta for gluten free pasta
  • flour for gluten free flour
  • panko breadcrumbs for gluten free panko breadcrumbs
• You can double the amount of sauce for an extra creamy baked mac and cheese.

Nutrition

Calories: 369kcal | Carbohydrates: 56g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 391mg | Potassium: 170mg | Fiber: 3g | Sugar: 4g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

You’ll love this baked vegan mac and cheese recipe with no nuts or nutritional yeast. It uses easy-to-make oat cream and vegan cheddar cheese to give it an authentic, rich cheesy taste. Creamy and comforting, this dairy free mac and cheese recipe makes a perfect vegan dinner or side dish.

How Do You Make Vegan Mac And Cheese?

As I researched how to make vegan mac and cheese, I noticed that many recipes called for nutritional yeast to add a cheesy taste. I use nutritional yeast in my instant pot vegan mac and cheese recipe, but now that I live in a high-cost of living area I can see that it can be a very expensive ingredient to acquire.

At my supermarket, nutritional yeast cost over $7.00 for 5oz. Some of the recipes I looked at use 2 whole cups of nutritional yeast. That seems like way too much to me so I decided to try and make a baked vegan mac and cheese without nutritional yeast.

I decided to use a combination of vegan cheddar cheese and oat cream, which was more affordable and I think tastes better. The cheese I used is Daiya vegan cheddar style shreds.

To make the crispy breadcrumb crust on the top of our baked vegan pasta extraordinaire, we used breadcrumbs mixed with a small amount of vegan butter.

The breadcrumbs I used are the Kikkoman Panko bread crumbs. I think any kind of breadcrumbs will do fine but for bigger crisps you gotta go for the panko.

Coconut Milk?

While many vegan recipes use cashew cream (made by blending raw cashews with water until liquid), I know there are folks out there with allergies, sensitivities, etc. That’s why I created this baked vegan mac and cheese no nuts recipe.

Instead of cashew cream. I use oat cream in this recipe. I tried using coconut milk, and to be honest it wasn’t bad, but I could definitely taste the coconut. I like coconut, but I feel like it doesn’t belong in mac and cheese. Oat cream is the way to go, by a long way!

I make my oat cream for the recipe by blending 1/4 cup of oats with 1 cup of water and 2 Tablespoons of vegetable oil. Strain it through a nut milk bag and there you have it, oat cream ready to go in under 5 minutes.

If you do use coconut milk, use the canned stuff and check the ingredients to make sure the main ingredient is coconut or organic coconut and not something iffy like coconut extract or coconut milk (read: “watered down”). Low quality coconut milk will not have the proper fat content or taste.

What About A Gluten Free Dairy Free Mac And Cheese Recipe?

If you want to make this a gluten free dairy free mac and cheese recipe, you can simply replace the macaroni pasta with a gluten free pasta of your choice. Replace the flour with your favorite gluten free flour. The Daiya cheese I used is already gluten free, so no worries there.

For the breadcrumbs, Kikkoman makes their delicious bread crumbs in a gluten free version.

More Vegan Recipes You’ll Love

• The Best Vegan Instant Pot Mac And Cheese
• The Best Boxed Vegan Mac And Cheese – My Honest Reviews
• Vegan Baked Beans (From Dry Beans) Fast & Delicious Instant Pot Recipe
• Vegan Finnish-style Baked Mac and Cheese – Vegaani Makaronilaatikko
• Vegan Cream Cheese Frosting

The post Baked Vegan Mac And Cheese appeared first on Instant Veg.

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Instant Pot Vegan Wild Rice Soup

A healthy vegan take on a hearty Minnesota classic. This vegan Instant Pot Wild Rice Soup is gluten free, dairy free, and soy free.

Course Main Course, Vegan Dinner Recipes

Cuisine American

Keyword instant pot wild rice soup, vegan wild rice soup

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 1 hour

Servings 6 servings

Calories 134kcal

Author Shannon Hakala

Cost $5.75 RECIPE / $0.96 SERVING

Ingredients

To Cook The Wild Rice

• 1/2 cup wild rice $3.50
• 1 1/2 cups water

For The Cashew Cream

• 1/2 cup raw cashews $1.04
• 1 cup water

For The Wild Rice Soup

• 1 cup carrots $0.20
• 1 cup celery $0.20
• 1 cup onion $0.21
• 2 cups potatoes $0.21
• 3 cups water
• 1 Tbsp nutritional yeast $0.38
• 1 ¼ tsp salt $0.01

Instructions

• Prep: Cut the onion, carrots, and celery into 1/2" or 1cm pieces. Cut potatoes½ into 1" pieces.
• Cook the wild rice: Add rice and 1 ½ cups water to the Instant Pot. Pressure cook for 20 minutes.

  Do a quick release when done. Drain the cooked rice and set aside.
• Make cashew cream: Blend 1 cup of water and ½ cup of raw cashews until very smooth.
• Add carrots, onion, and celery to the Instant Pot and sauté for 5 minutes.
• Add potatoes, cooked wild rice, and 3 cups water to the sautéed veggies. Pressure cook for 10 minutes. Allow the Instant Pot to release pressure naturally for 10 minutes and then do a quick release.
• Gently stir in the cashew cream, nutritional yeast, and salt.

Video

Notes

• 1 cup of carrots is equal to about 3 medium carrots.
• 1 cup of chopped onion is equal to about 1 medium onion or 1/2 of a large onion.
• 2 cups of potatoes is equal to about 2-3 medium-sized potatoes.
  • For the potatoes, I don’t peel them when I make this soup, since potato skins contain potassium, fiber, antioxidants, folate, and other minerals. But you can certainly peel them if you prefer.
• I make this wild rice soup recipe without oil. For a richer flavor, you can add 1 Tbsp vegetable oil, olive oil, or vegan butter when sautéing the onion, carrots, and celery.
• To make this soup on the stovetop, boil the wild rice and water for 45 minutes until tender, and simmer the combined ingredients for about 30 minutes or until potatoes are cooked through.

Nutrition

Serving: 1g | Calories: 134kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3640IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

Enjoy a delicious bowl (or two) of this creamy, hearty Vegan Wild Rice Soup that’s loaded with vitamins to keep you warm and healthy even through the coldest Minnesota winters.

In Minnesota you are never far away from a bowl of delicious wild rice soup.

We ate wild rice soup and other dishes made with Minnesota wild rice frequently when I was growing up. In fact, one of my uncles farmed wild rice up in northern Minnesota back in the 90s.

What Is Wild Rice?

If you’ve never had wild rice before, you might be surprised to know is that it’s not technically a rice like white rice or brown rice. It’s actually a type of grass!

In the Ojibway language, the word for wild rice is manoomin, which literally means “good berry.”

And wild rice IS very good for you. Along with protein and fiber, it’s also got vitamin B6, folate, magnesium, phosphorus, zinc, copper, manganese. (source)

Wild rice is also rich in antioxidants, protein, and contains all the essential amino acids (source). So, eating wild rice and especially wild rice soup is a great way to keep your body healthy when the cold weather hits.

Another thing you can feel good about is the fact that this soup costs less than a dollar per serving. Scroll down to see a more detailed cost breakdown for this wild rice soup recipe!

Instant Pot Wild Rice Soup

Wild rice is the perfect soup to make in the Instant Pot because you need to cook the dry wild rice for a long time first, and then put the soup together. Using the Instant Pot makes the cook time shorter.

Using the electric pressure cooker means you don’t need to babysit a pot of boiling water on the stove and can finish preparing the other ingredients in the meantime.

The way that this soup is usually prepared includes frying small pieces of chopped bacon with onions first and adding butter and flour to create a roux for the cream-based sauce.

Sometimes you also see recipes that use things like a can of Campbell’s cream of potato soup (which in my opinion tastes a lot worse than just using cut potatoes), or people will add chicken or venison.

How To Make Wild Rice Soup Vegan

Traditionally, wild rice soup is made with cream and butter. Chicken meat and bacon are also frequently added to the recipe.

In my opinion, making wild rice soup without animal products still tastes really good. If you are a brand new vegan you might not be used to the taste of wild rice soup without meat. Let the flavors of the veggies take center stage!

Cashew Cream

I make the soup creamy by adding a small amount of cashew cream at the end.

I recommend using raw cashews since they have a very neutral flavor.

To make the cashew cream, simply blend the raw cashews with water until totally smooth.

Carrots & Celery

I also added carrots and celery to my recipe to give it just a little more nutrition and flavor.

Nutritional yeast

Speaking of nutrition, you can optionally add some nutritional yeast flakes to this soup to add a little bit of richness and to give it more B vitamins.

How Long Does It Take To Cook Wild Rice In The Instant Pot?

It takes about 20 minutes, plus a few minutes to wait for the Instant Pot to get to pressure and then to let off steam.

On the stove, I usually have to cook wild rice for about 45-60 minutes before it’s tender enough to eat.

The Instant Pot is a great time-saver!

The post Wild Rice Soup appeared first on Instant Veg.

How To Make Vegan Peanut Butter Cookies

Prep time for these cookies is about 5-10 minutes. I suggest letting the dough chill for an hour to keep the cookies from spreading too much. They’ll take 15 minutes to cook, and then about another 5 or so to cool down enough to be eaten.

Ingredients

• vegan butter
• peanut butter (chunky OR creamy)
• organic sugar
• brown sugar
• water
• vanilla extract
• flour
• baking soda
• baking powder
• corn starch
• salt

Step 1 – Heat oven and prepare materials

The oven should be heated to 350 degrees Fahrenheit, which is about 175c. You can line a baking sheet with parchment paper to keep the cookies from sticking to it, however it’s not necessary if your pan is old and well-seasoned, or if it has a good non-stick coating. A silicone baking mat works well too. An added benefit of using either parchment or a silicone mat is that they keep the bottom of the cookies from getting overbaked.

Step 2 – Mix all ingredients & chill 1 hour

Mix all the ingredients together in a large bowl. Then cover the dough and let it chill in the fridge for an hour. Chilling is an important step so that your cookies don’t melt all over the baking sheet.

Step 3 – Form cookies

To form the cookies, scoop balls of dough about 2 tablespoons in size. Roll the balls so they are nice and compact, and place them on the cooking sheet 2 inches apart. Then, use a fork to press a criss-cross pattern into them.

Step 4 – Bake the cookies

These peanut butter cookies should be baked for about 12-15 minutes. I find that the first batch always takes longer. By the last batch, 12 minutes is exactly the right amount of time. Pay attention to your oven and how done the cookies seem.

Pro Tips

Don’t skip the chill – you want your cookie dough to get nice and cold so that it doesn’t melt all together in the oven. I had that happen one time and I couldn’t figure out why – turns out it was because I had thought it was okay not to let the dough chill. The whole batch was wasted! So please let the dough chill before baking.

Make it gluten free – if you want to make it gluten free, replacing the flour with your favorite gluten free flour should work great.

Store the cookies in a paper bag – this is a weird and random tip, but I have discovered that storing homemade cookies in a paper bag helps them stay chewy for a longer time. I’m not sure why exactly but it seems to allow them to keep some of their moisture.

Add real vanilla bean – if you really want to impress someone, add in half a teaspoon of real vanilla bean. This will intensify the vanilla flavor, but it goes really, really well with the peanut butter and brown sugar flavor of the cookies.

Don’t place the cookies too close together on the sheet – this is a common mistake people make when baking cookies at home. Trust me, they will be better all around if you give them enough room! They should have about 2 inches between the dough balls prior to baking.

You may also like:

• 40+ Vegan Cookie Recipes You’ll Love
• The Best Vegan Pumpkin Pie
• Vegan Snowball Cookies

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Vegan Peanut Butter Cookies

The best vegan peanut butter cookies. These classic American peanut butter cookies are vegan – without any eggs or butter, and taste simply delicious.

Course Dessert

Cuisine American

Keyword best vegan peanut butter cookies, vegan peanut butter cookies, vegan peanut butter cookies best, vegan peanut butter cookies easy

Prep Time 5 minutes

Cook Time 15 minutes

Servings 24 cookies

Calories 149kcal

Author Shannon Hakala

Ingredients

• 1/2 cup vegan butter softened
• 3/4 cup peanut butter creamy or chunky
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 Tbsp water
• 1 tsp vanilla extract or vanilla sugar
• 1 1/4 cups flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 2 Tbsp corn starch or potato starch
• 1/4 tsp salt

Instructions

• Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
• Mix all ingredients together in a large bowl. Chill for 1 hour (optional, but recommended)
• Scoop 2 Tablespoon heaps of cookie dough and roll into balls. Place on baking sheet 2 inches apart, then press down on the tops of them with the flat side of a fork to make a criss-cross pattern.
• Bake the vegan peanut butter cookies for 12-15 minutes. Cool on parchment paper, then store in an air-tight container for up to 2 weeks.

Nutrition

Calories: 149kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Calcium: 14mg | Iron: 1mg

The post The Best Vegan Peanut Butter Cookies appeared first on Instant Veg.

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Vegan Southwest Ranch Dressing

This dairy-free southwest ranch dressing tastes so good you'll want to eat it straight off the spoon! It's great in salads, over rice bowls & buddha bowls, and makes a fantastic veggie dip.

Course Sauce

Cuisine American

Keyword southwest dressing, southwest dressing recipe, southwest ranch dressing, southwest ranch dressing recipe

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 10 servings

Calories 88kcal

Author Shannon Hakala

Equipment

• Blender

Ingredients

• ½ cup water
• ½ cup raw cashews
• ¼ cup vegetable oil
• 2 Tbsp lemon juice
• 2 Tbsp apple cider vinegar
• 2 tsp minced garlic
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp onion powder
• ½ tsp dry green onion
• 1 pinch of salt

Instructions

• Put the cashews in a microwave-safe dish, add water until nuts are covered, and microwave 30 seconds to blanch the cashews. Drain and discard the water.
• Add the blanched cashews, oil, vinegar, lemon juice, and spices to a blender and blend for about 40 seconds until mixture is totally smooth.
• Serve immediately or store in the fridge up to 1 week.

Nutrition

Calories: 88kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Sodium: 49mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

This dairy-free southwest ranch dressing tastes so good you’ll want to eat it straight off the spoon! It’s great in salads, over rice bowls & buddha bowls, and makes a fantastic veggie dip.

I developed this dressing specifically for my southwest vegan quinoa salad. It’s the yummiest sauce ever that’ll make you think of creamy ranch dressing, but with strong Tex-Mex leanings.

This creamy southwest dressing can be used on burgers and salads, and of course in buddha bowls it’s perfect as well.

Before I was vegan I used to love the southwest ranch dressing at McDonalds and I wanted to create a copycat recipe that would mimic that flavor. Try this vegan ranch dressing on vegan fried chicken, pizza, or as a veggie dip, too!

The post Southwest Ranch Dressing appeared first on Instant Veg.

When serving this cucumber dish as a salad on its own, cut the cucumber pieces a little bigger as shown in the photo. It’ll make it easier to pick up individual pieces of cucumber. For buddha bowls, it’s better to dice the cucumber a little finer so that it’s not dominating the dish too much.

This is a good “fusion”-y recipe that suits many types of cuisines well. For example, it would make a great side salad with some vegan enchiladas, or as a topping in a Japanese buddha bowl.

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Simple Cucumber Salad / Relish

A simple cucumber recipe for buddha bowls or as a side dish. It's great for packed lunches, too!

Course Salad

Cuisine American

Keyword cucumber recipe, cucumber relish, cucumber salad, quick cucumber pickles, simple cucumber salad, vegan buddha bowl cucumber, vegan cucumber salad

Prep Time 5 minutes

Cook Time 0 minutes

Servings 4

Calories 17kcal

Author Shannon Hakala

Ingredients

• 2 cups cucumber diced
• 2 Tbsp apple cider vinegar
• 1 tsp sugar
• 1 tsp toasted sesame seeds
• 1/4 tsp salt
• 1 pinch cayenne pepper

Optional Garnish

• cilantro
• green onion sliced
• red chili sliced

Instructions

• Combine all ingredients in a bowl and serve immediately or marinate up to 8 hours in the fridge.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

The post Simple Cucumber Salad / Relish appeared first on Instant Veg.

This recipe will make about 2.5 cups of vegan “cool whip” style whipped cream. It uses coconut oil as a key ingredient. You should use refined coconut oil to avoid having a coconut-y taste.

I used an immersion blender to make this vegan whipped cream. First I blended it with the blade attachment, then after chilling, I whipped it using the balloon whisk attachment.

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Vegan Cool Whip

A vegan whipped cream recipe that tastes light and delicious, just like Cool Whip.

Course Dessert

Cuisine American, European

Keyword vegan cool whip, vegan cool whip recipe, vegan whipped cream, vegan whipped cream recipe

Prep Time 2 hours

Cook Time 0 minutes

Whipping Time 10 minutes

Servings 10

Calories 108kcal

Author Shannon Hakala

Ingredients

• 1/2 cup coconut oil melted
• 1 cup water
• 2 Tbsp plant based milk I use soy milk
• 2 Tbsp agave syrup can sub corn syrup or maple syrup
• 1 tsp xantham gum

Instructions

• Blend all ingredients using an immersion blender for 45 seconds, then chill for 2 hours.
• Using an electric mixer with a balloon whisk attachment, whisk until fluffy and peaks hold their shape, about 8-10 minutes.

Notes

• For sweeter whipped cream, you can add up to 2 additional Tablespoons of syrup after whipping.
• For vanilla flavor, add 1 teaspoon of vanilla extract after whipping.

Nutrition

Calories: 108kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 3mg | Potassium: 4mg | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 4mg

The post Vegan whipped cream appeared first on Instant Veg.

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Red Pepper Miso Dressing

This irresistibly tasty dressing will add bright pop of orange color and a burst of fresh, tangy sweetness and umami to salads or cooked veggies.

Course Sauce

Cuisine American

Keyword miso dressing, orange dressing, red pepper dressing

Prep Time 5 minutes

Cook Time 0 minutes

Servings 8 servings (1 cup)

Calories 47kcal

Author Shannon Hakala

Ingredients

• 1/2 cup red bell pepper
• 2 1/2 Tbsp vegetable oil
• 1 1/3 Tbsp white miso
• 3 tsp soy sauce
• 1 1/2 tsp apple cider vinegar
• 1 tsp fresh garlic about 1 clove
• 1 tsp fresh ginger about 1/2 inch

Instructions

• Place all ingredients in a food processor and process until nearly smooth, about 30 seconds. Serve immediately as a salad dressing or sauce to top roasted sweet potatoes. Keeps for 1 week in the fridge.

Nutrition

Serving: 2Tbsp | Calories: 47kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 232mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 12mg | Calcium: 2mg | Iron: 1mg

What I love most about this vegan salad dressing recipe is that not only is it absolutely DELISH in my opinion, but it also tastes good to my kids. In fact, if I put this sauce on vegetables that they normally aren’t interested in, such as sweet potatoes, well… they’ll eat them and ask for second helpings.

This dressing combines white miso paste with delicious fresh red bell pepper, garlic, ginger, and a few other everyday ingredients to make a stupid-easy dressing that’ll make whatever you put it on taste amazing. I hope you love it as much as we do!

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