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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The Best Vegan Mashed Potatoes

A simple & classic recipe for dairy-free mashed potatoes. You won't believe how delicious they are!

Course Side Dish, Vegan Holiday Recipes

Cuisine American

Keyword dairy free mashed potatoes, vegan mashed potatoes, vegan potatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 141kcal

Author Shannon Hakala

Ingredients

• 2 russet potatoes
• 2 Tbsp vegan butter
• ½ cup oat milk
• ¼ tsp salt
• 1 pinch pepper

Instructions

• Peel and cut the potatoes into 1" size pieces. Place them in a saucepan and add just enough water to cover the potatoes.
• Cover the pot and bring to a boil. Let the potatoes boil about 10 minutes, checking every few minutes for doneness. Potatoes are done when a fork can be inserted easily. Do not overcook!
• Drain the water from the pot, and add the butter. Use a masher to squash the potatoes thoroughly. Add half the oat milk and the salt and pepper, mash it in. Mash in the last half of the oat milk, and the potatoes are done.

Video

Notes

• Serve potatoes with extra vegan butter, vegan gravy, chopped green onion, or whatever you like!

Nutrition

Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 210mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg

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When it comes to camping food, keeping it simple is the way to go, in my opinion.

When I was in Girl Scouts as a kid, we did a lot of “camp cooking” which involved prepping in-camp, sometimes cooking with a fire, and then there would dishwashing afterwards. When I go camping now, I don’t want to bring stuff like cutting boards and dishpans if I don’t have to, and I don’t want to spend time preparing meals out in the bush – usually when I and my fellow campers (ie kids and husband) are already hungry!

So here are my favorite no-cook, vegan camping and hiking foods. These are all either “grab and go” snack foods that you can eat on-demand, even if you’re walking, or foods where you only have to add boiling water – with no dishes to clean up after. Sound good?

Vegan Camping Snacks

Nuts & Seeds

Nuts are an ideal food to bring camping because they are packed full of good nutritious fats and protein. They don’t require any cooking at the time when you are ready to eat them, and they don’t need to stay cold. They also don’t get crushed up easily in your backpack or pocket. Since they are so nutrient dense, a couple of nuts goes along way.

Almonds

Almonds go well with other flavors of nuts as well as dried fruits.Are usually bring plane unpeeled raw almonds when I go camping but sometimes I will bring dry roasted almonds as well.

Cashews

Cashews have a high fat content, so just watch that if you are trying to be careful about it. (I’ll go personally when I go camping, I try not to worry too much about stuff like that because I am burning so much energy all day anyway!) 

I like to bring dry roasted cashews for camping. I usually buy raw cashews and then toast them at home before I leave to go camping. To toast them, I just boil them on a cookie sheet for about five minutes on one side, then flip and broil about two minutes on the other side. Do you want to watch the cashews closely as you broil them, because they can burn quickly once they start to brown.

Sunflower Seeds

Sunflower seeds also make a great camping snack. Be sure that your sunflower seeds are unsalted because sunflower seeds are so small and can really hold a lot more salt than the larger nuts. You can grind sunflower seeds up with raisins and oats to make some tasty no cook snack balls, but I find out for camping and hiking plane I’m altered sunflower seeds are the easiest because they won’t spoil or get crushed in my backpack.

Dried Fruits

Dried fruits are absolutely perfect for a camping or hiking food. Since they are dried out they have a very low weight, so you don’t add heaviness to your backpack. A little bit goes a long way with dried fruits also. You can eat them as they are, or add them to some thing like oatmeal. They also make a great addition to your trail mix since they taste nice with things like nuts and pretzels.

Raisins

Raisins are a classic ingredient in trail mix and they are one of the least expensive dried fruit so you can find. They are sold pretty much everywhere including all grocery stores in the US as well as places such as gas stations. Raisins don’t have a very high sugar content compared to other dried fruits in this list which makes them nice for snacking on all day long.

Craisins

Craisins is a brand name for dried cranberries. They have a similar texture and appearance to raisins, but they are sweeter and cost a little bit more. They can add a nice bit of sweetness and tartness to your trail mix.

Dehydrated Watermelon

I got these dehydrated watermelon pieces from my mother who has gotten really good at food preservation over the past couple of years. They are surprisingly sweet and tasty, very light weight, and perfect for keeping in a baggie for camping snacks. Dehydrated watermelon is a good source of fiber and protein.

Here’s my mom’s tips on how to dehydrate watermelon: (thanks, mom!)

• Use seedless watermelon
• slice into 1/4 thick slices, snack size 3-4 in. long, 1-2 inches wide
• Remove visible seeds
• dehydrate at 135 degrees Fahrenheit (~57 c) 7-15 hours
• They should be dry to the touch, pliable and not brittle
• When done and cool place in a large glass jar or ziplock bag and shake for several days to insure dryness and keep from sticking.

Dehydrated Apples with Cinnamon Sugar

These dehydrated apples are also from my mother, they are just so delicious you would not believe. We are bringing them camping this summer and I know they will make a perfect snack for when we are out hiking all day. Of course you could always bring regular apples with you when you go camping, but the nice thing about this is that they don’t get bruised even when they are packed with a bunch of gear. And of course they are all as light as a feather which is always a good thing!

My mom’s tips on dehydrating apples: (thanks, mom!)

• Use very firm apples
• l cut mine on the Apple peeler, slicer, corer.
• Leave peels on or remove. (I left mine on)
• Once sliced and cored, cut in half or quarters.
• You can soak for a few minutes in warm water to avoid browning (I didn’t).
• Lay on trays of dehydrator not touching.
• I sprinkled the apples with cinnamon sugar.
• Dehydrate at 135 degrees Fahrenheit (~57 c) for 7-15 hrs. I started early afternoon and went overnight. Turned off for an hour and checked for dryness and pliability. When done and cool place in a large glass jar or ziplock bag and shake for several days to insure dryness and keep from sticking.

Premade Energy Bars

Premade bars such as these Larabars are made out of similar ingredients to the other ones and I have already mentioned here except they tend to come in more exciting flavors to try. Energy bars like these will have a pretty balanced nutritional content with higher calories. They’re not some thing that I would choose to eat on a daily basis, but for high activity days when we are camping and hiking in the summertime, they’re not bad. Check the discount section of your grocery store because you may be able to find energy bars at half price when the box they were in his broken open (like the ones I have here!)

Water Filter

No matter what type of snacks you bring when you go hiking or camping, the most important thing is to bring enough water and drink it regularly. We used to bring tons and tons of water bottles with us when we went camping which was so heavy. Then you have to figure out what to do with the empties!

This year we decided to switch to using a portable mini water filter. At first we considered the Lifestraw, but then we chose the Sawyer mini water filter. It’s easier and faster to use than the life straw, and has a smaller filtration size (0.1 microns with Sawyer vs 0.2 microns with Lifestraw). Basically it allows you to use any natural water source or non-potable wells near your campsite for drinking water. I was skeptical about it at first, since I thought it would take a long time to filter the water, but I am super impressed with how fast this little filter works. I can’t wait to use it again and again with all of our future camping trips.

Breakfast

Oatmeal

For camping oatmeal, I recommend getting the individual-size packs of instant oats. They often come in various tasty flavors such as apple cinnamon or brown sugar. All you need is some boiling water to make them. You can use freezer bags to pour the boiling water into if you don’t want to have dishes, otherwise, a small mess kit bowl will do. Since they tend to be sweeter than the oatmeal we normally make at home, I think they make for an excellent cozy camping treat.

Grits

For a more savory camping breakfast that’s also vegan, try making grits. You can pre-measure the ingredients into a freezer bag so you only have to add boiling water later. Aside from corn meal you can also add: salt, onion powder, vegetable broth powder, garlic powder, nutritional yeast, dried veggies.

Coffee & Tea

For the sake of simplicity we usually bring instant coffee with us when we go camping. That way there’s no additional equipment required other than a cup. We prefer the Starbucks instant coffee over Nescafe, which both come in small individual serving packs. Again, just add boiling water and you’re good to go.

If you drink tea in the morning, individual tea bags are easy enough for camping.

Lunch and Dinner

For dinner in the past we would bring things such as egg salad (which my daughter happily ate and then later referred to as “that gross butter,” LOL) or sausages.

And then there’s the classic “ramen bomb” which I learned back in my girls scout days. We cooked ramen with cream of mushroom soup over a campfire and then added canned chicken. It might sound terrible but it was actually so delicious, I remember coming home from day camp and making it again for myself on the weekend.

I’ll make a vegan ramen bomb for myself this time, and here’s how I’ll do it – use an egg-free ramen or noodle cup (just check the ingredients, there are lots of eggless ones in the store nowadays), add in some powdered potato and powdered mushroom, and instead of canned chicken I’ll do canned chickpeas.

Other vegan camping dinners we love are fire-baked potatoes (just bring russet potatoes or sweet potatoes wrapped in foil, and don’t forget to bring a fork!), veggie sausage, and canned baked beans.

I’m going camping in July ’21 so I’ll update this post with more info and photos after my trip! Feel free to comment with your favorite vegan camping foods below.

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Vegan Instant Pot Butter Chicken

This is the BEST vegan version of Instant Pot Butter Chicken – using whole food ingredients like bell peppers, carrots, and onions. It's got a mild creamy flavor with the addition of canned coconut milk.

Course Main Course, Vegan Dinner Recipes

Cuisine American, Indian

Keyword instant pot butter chicken, vegan butter chicken, vegan curry

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 147kcal

Author Shannon Hakala

Equipment

• Pressure cooker
• Immersion blender

Ingredients

• 1 16oz block firm tofu
• 2 red bell peppers
• 1 green bell pepper
• 4 carrots
• 1 white onion
• 1 red onion
• 3 Tbsp tomato paste
• 1 cup water
• 1.5 cups canned coconut milk
• 1 Tbsp curry powder

Instructions

• Chop up all of the peppers, onion, and carrots, and add them to the Instant Pot. Add in the tomato paste, water, and curry powder. Drain the tofu and place it on top of the veggies.
• Close and seal the lid of the Instant Pot and cook at high pressure for 20 minutes. Do a quick release when done.
• Carefully remove the tofu and a third of the veggies. Chop up the tofu into bite-sized pieces.
• Add the canned coconut milk into the Instant Pot and use an immersion blender to blend until it's smooth. Then add in the chopped tofu and the reserved veggies. Enjoy with rice, naan, and a garnish of chopped cilantro (coriander leaves) if desired. Keeps in the fridge up to 3 days.

Notes

• You can use whatever colors of peppers you want, or whatever you have on hand. If you don’t use any red peppers the end result may not be as orange/reddish as in my photos but it will still taste good!
• It’s important to use a good quality canned coconut milk. Cheaper cans will just make the runnier without adding richness.
• For a vegetarian version of Instant Pot butter chicken, use paneer instead of tofu. Just add it at the end, don’t cook it with the veggies.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Sodium: 78mg | Potassium: 417mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6181IU | Vitamin C: 56mg | Calcium: 33mg | Iron: 1mg

This Instant Pot butter chicken is full of healthy veggies like bell peppers, carrots, and onion. It uses tofu instead of chicken so it’s suitable for a vegan & vegetarian diet. Using the Instant Pot makes cooking it quick & easy!

I created this vegan curry recipe for a vegan butter chicken in the Instant Pot by total accident. I had too many bell peppers in my kitchen and needed to find some way to use them up. So I chopped and added red and green bell peppers, onions, carrot, a little tomato paste, and some curry powder… the end result just tasted so much like how butter chicken tastes so I decided to call it that.

This recipe is scandalously easy – you’ll be amazed! I used some special equipments that make it easy, such as the Instant Pot and also an immersion blender.

How To Make Vegan Instant Pot Butter Chicken

First, there is a little bit of chopping to do. Just a little! You’ll need to chop the carrots, bell peppers, and onion.

They go in the instant pot along with the tomato paste, curry powder, water, and the block of tofu. The tofu sits on top of all the other ingredients so it doesn’t burn. As the Instant Pot gains pressure, it will squeeze out some of the water in the tofu, changing the pressure a bit. When the pressure comes down again, it will absorb the flavors of the veggies. So no manual pressing, waiting for it to drain, or using up paper towels. Just let the IP do it’s magic in making your vegan butter chicken!

Step 1 – Add the ingredients to the Instant Pot

Step 2 – After cooking, remove tofu and some veggies

Step 3 – Add coconut milk and blend the sauce

Step 4 – Add the veggies back in & cut tofu

Step 5 – Add tofu back in and serve with rice

red bell peppers

Bell peppers are an excellent source of vitamin C and vitamin A and have antioxidant properties (read about why antioxidants are thought to be good for you). Red bell peppers have 2x more vitamin C and 8x more vitamin A than green peppers.

Red peppers also tend to be more expensive than green peppers at the grocery store, which makes sense since they require more time and resources to cultivate.

Some quick tips on saving money on bell peppers –

• Check your grocery store’s discount produce section often! I’m always finding bell peppers for 70% off at my local store.
• Shop at Aldi or Lidl. I use Aldi to do my weekly stock-ups. My sister swears by Lidl. If you don’t have these stores in your area check out an ethnic grocery store because they may have better prices than the big chains.
• Grow your own! My dad has been growing tons of peppers all summer. He says they like a lot of sun, they need well-draining soil, and to protect them with netting if you live in an area with deer.

Other Vegan Instant Pot Curry Recipes

I have some more Instant Pot curry recipes you may like:

Vegan Instant Pot Chickpea Curry with Sweet Potatoes

The post Butter Tofu appeared first on Instant Veg.

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Southwest Ranch Chickpea Salad

A simple vegan chickpea salad with big tex-mex flavor! No cooking required, making it perfect for hot summer days.

Course Lunch, Main Course, Salad, Vegan Dinner Recipes

Cuisine American

Keyword basic chickpea salad, chickpea salad, chickpea salad recipe, easy chickpea salad, healthy chickpea salad, mexican chickpea salad, southwest chickpea salad, text mex chickpea salad, vegan chickpea salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 salad

Calories 375kcal

Author Shannon Hakala

Ingredients

• ½ cup chickpeas
• 2 cups romaine lettuce
• ¼ cup red pepper
• ¼ cup red onion
• ¼ cup carrot
• ¼ cup cucumber
• ¼ cup corn
• 2 Tbsp vegan southwest ranch dressing
• 1 slice lime
• ¼ cup tortilla chips
• 2 Tbsp cilantro

Instructions

Prep The Ingredients

• Wash and chop the romaine lettuce and red pepper. Slice the cucumber into thin coins. Slice the carrots into strips. If using canned corn, drain it. Drain the chickpeas.

For The Vegan Southwest Ranch Dressing

• You can use 1 cup of store-bought vegan ranch dressing and add 1 tsp chili powder and 1 tsp of cumin. Or make the dressing from scratch using my creamy vegan southwest ranch dressing recipe.

To Construct The Salad

• Add a layer of lettuce to a large bowl or plate. Add on the toppings. Serve with dressing and a squeeze of lime (optional) and a few sprigs of fresh cilantro.

  For a more substantial salad, you can also add a base layer of rice, quinoa, or other grains.

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 161mg | Potassium: 912mg | Fiber: 13g | Sugar: 12g | Vitamin A: 14906IU | Vitamin C: 63mg | Calcium: 152mg | Iron: 5mg

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What could be easier to make when you are short on ideas, and, frankly, HANGRY?

So, I have reviewed (with help from my kids) four different boxed vegan mac n cheese brands/flavors. I hope you’ll find these reviews useful and informative. You can click on a link here to go straight to the review you wish to read:

Daiya Cheddar Style Deluxe Cheezy Mac Review
Daiya Alfredo Style Deluxe Cheezy Mac Review
Annie’s Cheddar Flavor Vegan Mac Review
Annie’s Creamy Sauce (shells) Vegan Mac Review
The Best Boxed Vegan Mac And Cheese – Verdict

Daiya Mac And Cheese

Honest Review – Daiya Cheddar Style Deluxe Cheezy Mac

I wasn’t sure what to expect when I tried this Daiya vegan mac and cheese. But I had previously had great experiences with the other Daiya dairy free cheese products I’ve dried such as their vegan cheddar style slices. Love love love. So I was excited to try this.

Based on what we had heard other people say online, I expected this boxed vegan mac and cheese to be the best of the bunch. This Daiya Cheddar Style Deluxe Cheezy Mac comes with a pre-made sauce packet, so all you need to do is boil and drain the pasta. Nice.

Out of all the boxed vegan macaronis I tried, this one has the closest look to the basic Kraft Mac ‘n’ Cheese that kids in my generation grew up loving.

But looks are about all this one had in common with our expectations. We just didn’t like the taste of it at all – I’m not sure how to describe the taste even except that it tasted artificial. Even though it says on the box “Plant Based,” the taste didn’t remind of of plants (or dairy) at all, I couldn’t eat it. My kids & husband also didn’t like it, unfortunately.

It’s a bummer because it was on the expensive side and as I said earlier, I do like some Daiya products. This one was simply not for me.

Honest Review – Daiya Alfredo Style Deluxe Cheezy Mac

After our less-than-favorable experience with the Cheddar style Daiya mac, I wasn’t expecting the Alfredo style flavor to be much better. This one also comes with the sauce ready-to-go in a foil/plastic packet, so all you need to do is boil and drain the macaroni.

Taste-wise, this one was very different from the cheddar. Again, it had that hard-to-describe taste of artificiality. I’m looking at the ingredients trying to pinpoint what it is I don’t like, maybe it’s the tapioca starch? Hmm.

In my opinion, the Alfredo Style Daiya Vegan Mac was slightly better than the cheddar style because I did like the herbs in it. But otherwise, I was not a big fan of the sauce, and neither was my family.

Annies Vegan Mac And Cheese

The Annie’s brands of vegan mac & cheese come in several different flavors:

• Cheddar
• Creamy Sauce
• Gluten Free
• Rich & Creamy Cheddar with Broccoli

What Kind Of Milk To Use With Vegan Boxed Mac & Cheese?

I was a bit curious about what kind of milk or liquid would be needed to make this vegan boxed mac n cheese. On the box it just says to use 1/3 cup of non-dairy milk.

I haven’t always had good experiences in the past when using store bought vegan milks in recipes – they tend to have some additional ingredients that come out tasting funny in the final result. Some sweetness or vanilla – actually I just had this problem a few days ago when I tried making sauce with store-bought soy milk. It said it was plain, unsweetened, organic soy milk but it had an undeniable sweet taste in the end, which ruined the sauce.

So for this mac n cheese I opted to make my own oat milk, which takes less than 5 minutes at home and which I know will not add any funny flavors to the food.

Honest Review – Annie’s Cheddar Flavor Vegan Mac

Generally I have had good experiences with the Annie’s brand of foods. The price of this vegan mac and cheese was a little higher than it is for non-vegan boxed mac and cheese, but still under $3 for a box.

In order to make Annie’s vegan cheddar style mac and cheese you will need to have some vegan butter and non-dairy milk on hand. I almost always use oat milk at home because it’s inexpensive, quick to make (takes like 1 minute), and preservative-free when I make it at home.

I like this flavor of Annie’s vegan macaroni & cheese, and I would buy it again for myself. It tastes differently than the Kraft Mac & Cheese I grew up with, but for me it was not a bad taste. I also like that it’s certified organic, convenient, and tasty.

My kids on the other hand did not like it. They are 10 and 6. Even my non-picky eater said she didn’t like it. So it’s a no for the kids on Annie’s vegan mac and cheese…. oh well. Perhaps another flavor?

Honest Review – Annie’s Creamy Sauce (shells) Vegan Mac

After testing out the cheddar flavor Annie’s vegan mac, I wasn’t sure if we would like the “Creamy Sauce” version. According to the box, it’s made with pumpkin and sweet potato. The pasta is shaped like shells instead of the usual elbows for this variety.

I added vegan butter and oat milk to complete the vegan cheese sauce for this one, as directed by the package instructions.

Surprisingly, this mac tasted awesome. Out of all the boxed vegan mac and cheese flavors we tested out, the Annie’s Creamy Sauce Vegan Mac And Cheese (shells) was our absolute favorite. I didn’t expect to like the pumpkin and sweet potato sauce but it was actually lovely. My kids both liked it as well and they both asked for seconds. Finally, a win!

The Best Boxed Vegan Mac And Cheese: Verdict

In my experience, there is a learning curve when it comes learning how to cook a brand new diet. Sometimes it feels like all the things you grew up eating are now off the menu!

But nowadays there really are a lot of options. There are oodles of companies that specialize in vegan foods, and the choices are constantly expanding as more and more people eliminate meat, dairy, and eggs from their diets.

After reviewing four of the most popular boxed mac and cheese vegan options out there, the clear winner for my family and I was Annie’s Creamy Sauce (shells) Vegan Mac. We loved that you can taste the subtle pumpkin and sweet potato in the sauce, it tasted fresh, natural, healthy, and delicious!

When it comes to vegan dairy alternatives, there is always a danger of something tasting off or artificial. I found that many of the boxed vegan mac and cheese brands have this problem and I hope they will continue developing their recipes to come up with flavors that are more natural.

What is your favorite boxed vegan mac and cheese brand? Leave your thoughts in the comments – I love to hear from you!

The post The Best Boxed Vegan Mac And Cheese – My Honest Reviews appeared first on Instant Veg.

As you may have seen in my other post where I reviewed the Splendid Spoon vegan meal delivery service, I am a huge fan of this company’s foods and their practices when it comes to shipping their products.

Not only are their foods super delicious, completely plant-based, and really really easy to prepare, all of the boxes and packaging that they use in their shipments are either recyclable or biodegradable.

If you didn’t see my previous review of Splendid Spoon, I encourage you to check it out. OK now onto the noodles!

Kale pesto noodles

The kale pesto noodles contain rice noodles, kale, water, roasted tomatoes, almonds, cashews, olive oil, hemp seeds, black pepper, salt, lemon juice concentrate, and nutritional yeast.

The kale pesto noodles from splendid spoon taste absolutely delicious. They have a rich, flavorful, savory taste of comforting Mediterranean flavors. It’s pretty amazing that they’re actually dairy free. The almonds, cashews, olive oil, nutritional yeast, and hemp seeds give it the richness of feta cheese without any milk.

I definitely recommend these noodles to anybody even if you don’t like kale. You don’t even taste the kale over the flavor of the spiced roasted tomatoes and black pepper.

The kale noodles container contains two servings of one cup each. Each serving is about 240 cal, with 14 g of fat, 1.5 g of saturated fat, zero trans fats, zero cholesterol, 450 mg of sodium, 24 g of carbohydrates, 3 g of dietary fiber, grams of sugar, 6 g of protein, and 10% of your daily value of iron. 

Red curry noodles

The red curry noodles from splendor it’s blown spoon contain: rice noodles, coconut milk, sweet potatoes, kale, water, red curry paste, lime juice, tomato paste, olive oil, Thai Basil, cilantro, garlic, ginger, lemon juice, and salt.

The red curry noodles have a sweet and spicy taste, that’s a little bit and creamy from the coconut milk. The kale is really soft and doesn’t have any bitter taste at all. Also the kale pieces are cut very small, so it’s a great way to eat and enjoy kale even if you normally are not a fan of it.

The red curry noodles would be a great meal to have when you have a sore throat or a cold and want some thing that’s really gonna warm your throat and warm your whole body. I thought it was very delicious!

The red curry noodles package contains two servings of one cup each. Each serving contains 210 cal, 11 g of fat, 6 g of saturated fat, 210 mg of sodium, 27 g of carbohydrates, 2 g of fiber, 2 g of sugar, 3 g of protein, 65 mg of calcium, 6% of your daily value of iron, and 6% of your daily value of potassium.

Green curry noodles

The green curry noodles from splendor in spoon include rice noodles, coconut milk, broccoli, butternut squash, she talking mushrooms, water, green curry paste, cashier line, sugar, spices, basil paste, scallions, olive oil, ginger, garlic, cilantro, lemon juice concentrate, salt , cumin, coriander.

The green curry noodles have a milder flavor that’s still pretty spicy so it’s a great noodle soup to have if you have a sore throat. I’d also recommend this noodle soup for when you have a bit of an upset stomach, because the ingredients are a bit healthier.

The nutrition in the green curry noodles is: 200 cal per one cup serving, 10 g of fat, 6 g of saturated fat, 0 g of cholesterol, 200 mg of sodium, 26 g of carbs, 2 g of fiber, 4 g of sugar’s, 3 g of protein, 25 mg of calcium, and 4% of your daily value of potassium.

Tangy ginger noodles

The tangy ginger noodles contain rice noodles, broccoli, water, bell pepper, carrots, lime juice, coconut amino’s, dates, almonds, scallions, sesame oil, olive oil, ginger, garlic, basil paste, lemon juice concentrate, nutritional yeast, jalapeño peppers, and salt.

The tangy ginger noodles have a delicious sweet and sour taste, all of the ingredients in this one are nice and soft and have quite a bit of umami.

The thing a ginger noodles container has to 1 cup servings that are 210 cal each, with 10 g of fat, 1 g of saturated fat, 0 mg of cholesterol, 180 mg of salt, 29 g of carbohydrates, 3 g of fiber, 7 g of sugar, 4 g of protein, 4% of your daily value of calcium, 6% of your daily value of iron, and 6% of your daily value of potassium.

Creamy Butternut Squash Noodles

The creamy butternut squash noodles from splendid spoon contain rice noodles, broccoli, water, butternut squash, sweet potatoes, olive oil, salt, garlic, lemon juice concentrate, nutritional yeast, cinnamon, sage, black pepper, ground turmeric, and cloves.

This creamy butter not squash noodles has a sweeter taste that it is not spicy, with a butternut soup base. There is the lovely scent of cinnamon that you will notice as soon as you heat it up!

The butternut squash noodles contains 170 cal per each one cup serving in the pack. It also contains 7 g of fat, 1 g of saturated fat, 0 mg of cholesterol, 350 mg of salt, 1 g of sugar, 3 g of protein, 4% of your daily value of calcium, 6% of your daily value of iron, and 4% of your daily value of potassium. 

Splendid spoon noodles review: conclusion

I hope you enjoyed reading my review of the brand new noodle bowls from Splendid Spoon. If you’re looking for a delicious and easy to prepare vegan meal delivery service, Splendid Spoon is a great brand that I can’t recommend enough.

Also check out my other Splendid Spoon Reviews for their plant-based meal delivery boxes, where I reviewed their bowls and smoothies! They are all so yummy.

And don’t forget to click here so that you get your coupon off your first order if you are a new Splendid Spoon subscriber.

The post My Splendid Spoon Reviews – Noodles appeared first on Instant Veg.

Here’s you’ll find a great list of vegan curries with different ingredients such as chickpeas, coconut milk, lentils, potato, and more! We are eating various flavors of curry at my house at least once a week these days, so it’s fun to change up the flavors with different spices and ingredients.

Restaurant Style Red Thai Curry

Chickpea Curry (Camp Stove Recipe)

Slow Cooker Vegetarian Curry: Vegetable Masala

Chickpea and Mushroom Curry w/ Rapini

Vegan Instant Pot Rajma Chawal Curry

Vegan Thai Peanut Curry

Vegan Chickpea Spinach Curry (Instant Pot Chana Saag)

Vegan Spinach And Potato Curry (Saag Aloo)

Vegan Tomato Curry

Sweet Potato Chickpea Curry

Vegan Thai Massaman Curry (Instant Pot)

The post Vegan Curry – 10 Easy Vegan Curry Recipes You Need To Try 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.

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Chipotle Lime Tofu with Pan Roasted Corn Side Dish

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.

Course Main Course, Vegan Dinner Recipes

Cuisine American

Keyword chipotle lime tofu, tofu recipes

Prep Time 15 minutes

Cook Time 15 minutes

Servings 8

Calories 128kcal

Author Shannon Hakala

Ingredients

• 14 oz tofu firm or extra firm, drained & cut into 1" inch squares
• 1/4 cup cornstarch
• 2 Tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp garlic powder

For The Sauce

• 1 canned chipotle in adobo sauce can sub 3 Tbsp of chili paste or gochujang
• 1 cup water
• 1/4 tsp smoked paprika
• 2 Tbsp vegetable oil
• 1 Tbsp lime juice about 1 lime
• 1/2 tsp sugar

For The Pan Roasted Corn Side Dish

• 1 14 oz can whole kernel corn drained
• 1 Tbsp vegetable oil
• ground cumin
• garlic powder
• black pepper to taste

Additional Ingredients

• 2 tsp lime zest

Instructions

• For the chipotle lime tofu: Combine the cornstarch, salt, and garlic powder in a bowl and stir or shake with the tofu to coat well. Spread tofu in a single layer on a baking sheet and drizzle with oil. Broil for 5 minutes, then flip and broil another 5 minutes. Drizzle the sauce (instructions below) over the tofu and broil another 2 minutes.
• For the chipotle lime tofu sauce: blend the sauce ingredients in a blender, then add the lime zest and black pepper.
• For the pan roasted corn side dish: heat 1 Tbsp of oil to a wide skillet and add the corn, stirring to coat well with the oil. Cook on medium-high heat until slightly blackened, about 5 minutes, stirring often. Stir in the spices and cook another 30 seconds.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 175mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1756IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu recipe hits all the right notes.

This chipotle lime tofu is one of my favorite quick vegan dinners for weeknights. The whole thing cooks up in less than 30 minutes, and the prep is really simple: you just need to drain the tofu well before starting.

If you don’t have the canned chipotle peppers in adobo sauce used in this recipe, you can also use some other type of chili paste. I have used gochujang chili paste and harissa chili paste as replacements and they both turned out good, too.

I usually serve this dish with brown rice, but it would also be wonderful with Spanish rice, cooked buckwheat, or even quinoa.

Another tip – if you are opening a new can of chipotle peppers in adobo sauce, I recommend placing the rest of the unused peppers on a piece of parchment paper on a plate and freezing them for later. Once they are frozen, simply put them in a plastic container in the freezer and they’ll last a long time.

More Tofu Recipes:

• Asian Salad with Tofu and Sesame Dressing
• Butter Tofu (Vegan Butter Chicken) Easy Instant Pot Recipe
• Vegan Tofu Recipes – 100+ Tofu Recipes To Try In 2021

The post Chipotle Lime Tofu with Roasted Corn appeared first on Instant Veg.