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Ingredients Spice Blend * 1 tbsp garam masala * 1 tbsp chili powder, (red or kashmiri) * 1 tsp turmeric * 1 tsp cumin * 1 tsp salt * ½ tsp paprika * ½ tsp coriander For The Jackfruit Tikka * 28 oz jackfruit, (800g), canned * 1 cup plain vegan yogurt, (240g) * half of spice blend from above * 1 tbsp olive oil For The Masala Sauce * 2 tbsp vegan butter * 1 medium onion, finely diced * 1 tbsp garlic, minced * 1 tbsp ginger, minced * half of spice blend from above * 15 oz tomato sauce, (425g) * 1 cup plain vegan creamer, (250ml) * 1 tsp cane sugar Steps 1️⃣ Make the spice blend by stirring the garam masala, chili powder, turmeric, cumin, salt, paprika, and coriander together. Divide this in half and set it aside.
 2️⃣ Combine the yogurt with half of the spice blend in a large bowl. Add the jackfruit and stir it around to fully coat the pieces. Cover it and let it marinate for 20-30 minutes in the refrigerator.
 3️⃣ Bring a large sauté pan to medium heat. Add the butter then the onions. Sauté them for 3-5 minutes or until they have softened. Stir in the garlic, ginger, and remaining spice blend seasoning. Cook this for 1 minute.
 4️⃣ Pour in the tomato sauce and reduce the heat to low. Stir occasionally as it cooks for 15 minutes. Add the vegan creamer and sugar. Let this cook for another 5 minutes.
 5️⃣ Heat a large skillet over medium heat. Add the oil and then when it's hot, add the jackfruit and all of the marinade to the pan.
 6️⃣ Stir occasionally as it cooks until the jackfruit has started to brown. Scrape the bottom of the pan during this time. 7️⃣ Add the jackfruit to the sauce and cook it for another 5 minutes. Garnish it with cilantro and a squeeze of lemon. 
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/jackfruit-tikka-masala/ #vegantikkamasala #easymealideas #indianfoodinspired #jackfruitrecipes #tikkamasala #veganfood #plantbased

Looks so good well done 🤤

Ingredients * 1 ½ cup all-purpose flour (180g) * 1 cup cane sugar (200g) * ¼ cup cocoa powder (25g), unsweetened * 1 teaspoon ground cinnamon * ½ teaspoon ground nutmeg * ¼ teaspoon ground cloves * ⅛ teaspoon ground ginger * ½ teaspoon baking powder * ¼ teaspoon baking soda * 1 ¼ cup pure pumpkin (312g) * ½ cup vegan butter (115g), salted, melted * ½ tablespoon pure vanilla extract * ½ cup vegan chocolate chips (80g), semi-sweet or dark * ¼ cup chopped walnuts (29g), (optional) Steps 1️⃣ Preheat the oven to 350°F (180C). Grease the sides and bottom of a standard-sized loaf pan or use parchment paper. Melt the butter in the microwave.
 2️⃣ In a large bowl, combine all of the dry ingredients except for the chocolate chips and nuts. This will include flour, sugar, baking powder, baking soda, cocoa powder, cinnamon, nutmeg, ground cloves, and ginger.
 3️⃣ Form a well in the center of the flour mix and add to it the pumpkin, melted butter, and vanilla. Swirl them together and then combine the wet and dry ingredients just until combined. Gently fold in the chocolate chips and walnuts.
 4️⃣ Spoon the batter into the loaf pan and smooth out the top with a spatula or spoon. Bake the bread for 50-60 minutes or until a toothpick comes out mostly clean. Note: I say “mostly clean” because melted chocolate chips will stick to it.
 5️⃣ Let the bread cool down before slicing it and enjoy it now or save slices for later!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-pumpkin-chocolate-chip-bread/ #chocolatepumpkin #veganbaking #pumpkinbread #easybrunchidea #plantbasedrecipes #pumpkinspice #pumpkinchocolatechip

Idk how to make one help?

Ingredients * 16 ounces pasta (454g) * 1 tablespoon olive oil * ½ medium onion, diced * 3 garlic cloves, minced * 1 tablespoon all-purpose flour * ½ cup vegetable broth (118ml) * 15 ounces pumpkin purée (425g) * 1 cup plant-based milk (237ml) * 3 tablespoons tomato sauce, or 1 tablespoon tomato paste * 1 ½ teaspoon salt * ½ teaspoon pepper * ½ teaspoon dried rosemary * ½ teaspoon dried thyme * ¼ teaspoon paprika * ¼ teaspoon nutmeg * ¼ teaspoon dried sage * ⅛ teaspoon cayenne (optional) * ⅓ cup pasta water (79ml) Steps 1️⃣ Start to boil the pasta to al-dente according to the package instructions.
 2️⃣ Meanwhile, sauté the onions in olive oil over medium heat in a large pan. Once the onions are softened and slightly translucent (2-3 minutes), add the garlic and cook it for 1 minute.
 3️⃣ Add the flour to the pan and stir it around to coat the onions and garlic.
 4️⃣ Pour in the broth, pumpkin, plant milk, tomato sauce, and seasoning. Stir occasionally as the sauce cooks and thickens for 10 minutes.
 5️⃣ Turn the heat off and stir in about ⅓ cup of pasta water. Drain the pasta and add it to the sauce pan. Toss it until it's fully coated with the sauce.
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-pumpkin-pasta/ #fallmealideas #pumpkinpasta #vegandinner #plantbasedrecipes #comfortfood #pastalover #quickdinnerideas

Ingredients * ½ cup cold plant-based milk (118ml) * ½ tablespoon apple cider vinegar * ¼ cup cold vegan butter sticks (58g), salted * ½ cup cane sugar (100g) * 1 teaspoon vanilla extract * 1 cup all-purpose flour (120g) * ½ teaspoon baking powder * ⅛ teaspoon salt * 1 tablespoon powdered sugar Steps 1️⃣ Gather all of the ingredients and equipment so that you can work quickly once the plant milk and vegan butter are out of the refrigerator. Keep them cold until just before you need them. This helps keep the ladyfingers light and airy.
 2️⃣ Stir the plant milk and apple cider vinegar together. Set it aside for 3 minutes to give it time to curdle. Preheat the oven to 350°F (177°C). Line 1 large or 2 smaller baking sheets with silicone baking mats or parchment paper.
 3️⃣ Beat the vegan butter and cane sugar together in a large bowl until it forms a grainy texture. Next, beat the buttermilk and vanilla into the mixture until everything is combined.
 4️⃣ Use a sifter to add the flour, baking powder, and salt to the bowl. Beat them in just until they’re combined. The batter will be smooth and thick.
 5️⃣ Spoon the batter into a piping bag. Pipe the batter in strips that are 2 ½ inches long and an inch apart from each other.
 6️⃣ Bake the ladyfingers for about 10-12 minutes in the middle of the oven. Start checking on them around 10 minutes and remove them as soon as you see a light golden color forming on the bottom/edges. 7️⃣ Dust them with powdered sugar and enjoy! No need to add powdered sugar if you're planning to use them to make tiramisu.
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-ladyfingers/ #vegantiramisu #ladyfingers #homemadecookies #plantbaseddesserts #teatime #morningcoffee

this looks like fake wax food

This looks amazing. I already put my pudding together and was looking for a good sauce recipe. Might add a little cornstarch slurry, but either way? Yummmmm! 💕

Easily infuse your favorite noodles with veggie broth, crushed tomatoes, vegan dairy replacements, and garlic-herb flavors. Ingredients * 1 tablespoon olive oil * ¼ of a yellow onion, diced * 2 cloves garlic, minced * 15 ounces crushed tomatoes (425g) * 2 ½ cups vegetable broth (595ml) * 8 oz pasta (250g), (~2 cups uncooked) * 1 teaspoon Italian seasoning * ½ teaspoon salt * ½ teaspoon pepper * ½ cup vegan creamer (125ml) * 1 cup vegan mozzarella (112g) * 1 cup baby spinach (30g) * Garnish with vegan parmesan and fresh parsley Steps 1️⃣ Heat a large pot over medium-high heat. Add the olive oil to it and then the onions. Stir them as they sauté for 3 minutes or until they are slightly translucent. Stir in the garlic and let it cook for 1 minute or until fragrant. 
 2️⃣ Add the crushed tomatoes, broth, seasoning, and pasta to the pot. Stir occasionally as the pasta cooks for 18-20 minutes. Turn the heat off once the pasta is al-dente.
 3️⃣ Add the vegan creamer and vegan mozzarella. Stir it for a couple of minutes until the cheese has melted. Fold in the spinach and serve the pasta once it has wilted.
 4️⃣ Enjoy the pasta topped with optional vegan parmesan and fresh parsley!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-creamy-tomato-pasta/ #comfortfood #easyveganrecipes #saucypasta #plantbasedrecipe #creamytomato #pastlover

Ingredients Kung Pao Sauce * 1 tablespoon cornstarch * ½ cup water (118ml), or broth * ¼ cup soy sauce (59ml), low-sodium * 2 tablespoon brown sugar * 2 tablespoon rice vinegar * 1 tablespoon hoisin sauce * 1 teaspoon sesame oil * ¼ teaspoon red pepper flakes Vegetable Stir Fry * 1 tablespoon cooking oil, avocado, olive, etc. * 1 medium white onion * 2 large bell peppers, red and green * 1 head of broccoli * 8 ounces mushrooms (227g), cremini, shiitake, etc. * 1 tablespoon fresh ginger * 1 tablespoon fresh garlic * 5 small dried red chilies, kept whole * ⅓ cup nuts (40g), peanuts or cashews * 2 green onion stalks Steps 1️⃣ Prepare the vegetables by chopping them into bite-sized chunks. Mince the garlic and ginger. Gather the remaining ingredients because this dish cooks fast.
 2️⃣ Make the sauce by whisking together the cornstarch and 2 tablespoon of water until it's lump-free. Add the remaining water, soy sauce, brown sugar, rice vinegar, hoisin, sesame oil, and red pepper flakes. Set it aside for now.
 3️⃣ Heat a large pan to medium heat. Add the cooking oil. Once hot, add the white onions, peppers, broccoli, and mushrooms. Stir regularly as they cook until they are soft (5 minutes). 4️⃣ Add the garlic, ginger, and whole dried chilies. Stir occasionally as they cook for 2 minutes.
 5️⃣ Give the sauce another stir and then pour it into the pan. Lower the heat to medium-low and let the veggies cook for 5 more minutes.
 6️⃣ Take the pan off of the heat and stir in the peanuts and green onions. Enjoy over rice or as-is!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/kung-pao-vegetables/ #quickdinneridea #naturallyvegan #plantbasedfood #kungpaosauce #kungpaoveggies #homemadechinesefood #takeout

Ingredients * 1 large jalapeño * ½ cup vegan sour cream (123g) * ¾ cup plant-based milk (180ml) * 1 avocado * 1 tablespoon lime juice (half a lime) * 2 medium garlic cloves, kept whole * ¼ teaspoon salt Steps 1️⃣ Heat the oven to the broil setting (500°F or 260°C). Once heated, place the jalapeño on a baking sheet and slide it onto the top shelf of the oven.
 2️⃣ Let the jalapeño roast for 5-7 minutes until the peel has darkened and is bubbling. Flip it over and cook it for another 5-7 minutes. Remove it from the oven and let it cool for a few minutes.
 3️⃣ To a blender, add the vegan sour cream, plant milk, avocado, lime juice, peeled garlic cloves, and salt. Cut the stem off of the jalapeño and add it to the blender as well. (Remove the seeds if desired.) 4️⃣ Pulse the crema for 2-3 minutes or until the sauce is smooth and creamy. Enjoy as a dip or sauce!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-avocado-crema/ #avocadocrema #vegandip #avocadolime #creamysauce #mexicanfood #easyveganrecipes #plantbased

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This tasty treat easily comes together in minutes and will send you off to a fantastic day! Ingredients * ½ cup pumpkin purée (115g) * 1 frozen banana * 1 cup plant-based milk (240ml) * ¼ cup rolled oats (22g) * 2 tablespoon maple syrup * 1 tablespoon wheat germ * 1 teaspoon pumpkin pie spice * ½ cup ice (optional) Steps 1️⃣ Freeze the banana ahead of time, if possible. If not, just add ice to the smoothie.
 2️⃣ Add all of the ingredients to a blender and pulse it until they are smooth and creamy. Pour the smoothie into either one large glass or two smaller ones.
 3️⃣ Optional: Top it with plant-based whip cream, and a dusting of wheat germ and pumpkin pie spice. Enjoy your delicious smoothie right away!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/pumpkin-pie-smoothie-vegan/ #pumpkinpiesmoothie #vegansmoothie #fallrecipes #plantbased #healthybreakfast

Ingredients * 1 tbsp olive oil * 1 medium yellow onion, diced * 3 medium carrots, peeled and diced * 2 large garlic cloves, diced * ½ cup all-purpose flour * 1 ½ cup plant milk, plus more for brushing the crust * 2 ½ cups vegetable broth, or bouillon + water * ½ tsp poultry seasoning * ½ tsp salt * ½ tsp dried rosemary * ¼ tsp dried thyme * ¼ tsp pepper * 1 cup frozen peas * 8-12 ounces frozen vegan chicken pieces * 1 roll puff pastry Steps 1️⃣ Dice the onion, carrots, and garlic. Preheat the oven to 400°F. Keep the puff pastry, peas, and vegan chicken cold until just before you need them.
 2️⃣ Heat a shallow dutch oven to medium-high heat on the stovetop. Pour in the olive oil and allow it to heat up. Add the onions and carrots. Sauté the for 3-5 minutes or until the onions are translucent. Add the garlic and continue to stir for another minute.
 3️⃣ Lower the heat to medium-low and stir in the flour till the vegetables are coated. Pour in the plant milk, broth, and seasoning. Stir occasionally as it cooks (and thickens) for about 10-15 minutes.
 4️⃣ Meanwhile, roll out the puff pastry into a 12x12 square. (Defrost it according to the package instructions if it's frozen.) Cut it into 1-inch squares.
 5️⃣ Once the filling is thick and creamy, stir in the frozen peas and frozen vegan chicken. Smooth the top out and place the pastry squares over it. Slightly overlap each one while leaving some gaps for the steam to escape. Brush the dough with a little bit of plant milk for a golden color.
 6️⃣ Bake it for 30-35 minutes or until the pastry is a golden brown. Remove the pot pie from the oven and let it cool for a few minutes. Enjoy!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-pot-pie-with-puff-pastry/ #comfortfood #vegandinnerideas #plantbased #potpie #puffpastry #veganchicken

😋😋👍👍👍👍

Ingredients * 1 cup mashed ripe bananas (225g), (~2 medium bananas) * 1 cup pumpkin purée (250g), * ⅔ cup brown sugar (67g) * ⅓ cup canola oil (79ml), or another light-tasting oil * ½ tablespoon vanilla extract * 1 ½ cups all-purpose flour (180g) * 1 tablespoon pumpkin pie spice * 1 teaspoon baking soda * ½ teaspoon baking powder * ½ teaspoon salt * ½ cup optional chopped nuts (170g), or chocolate chips Steps 1️⃣ Preheat the oven to 350°F. Grease a loaf pan with vegan butter or oil.
 2️⃣ Mash the bananas in a large bowl. It’s okay to leave some chunks for added texture. Stir in the pumpkin, sugar, oil, and vanilla.
 3️⃣ Use a sifter to add the flour, pumpkin pie spice, baking powder, baking soda, and salt. A sifter helps to break up any clumps, which will decrease the stirring needed when combining everything.
 4️⃣ Mix the batter with a spoon until it’s just combined. Try not to overmix it to prevent the bread from becoming tough and chewy. Gently fold in the nuts if you’re using them.
 5️⃣ Spoon the thick batter into the loaf pan. Sprinkle a few nuts on top if you'd like. Bake the bread for 50-60 minutes until a toothpick comes out mostly clean and dry. There may be some moist crumbs on the toothpick.
 6️⃣ Let it cool in the loaf pan for 10 minutes before removing it and placing it on a cooling rack. The bread will hold together best if you let it cool completely before slicing it.
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-pumpkin-banana-bread/ #pumpkinrecipes #fallbaking #pumpkinbanana #easyveganrecipes #plantbased

Find the full recipe here! serenetrail.com/vegan-sushi-bake/

Ingredients * 1 tbsp olive oil * half a medium sweet onion, diced * 1 large carrot peeled, thinly sliced * 1 large zucchini, then sliced * 3 medium garlic cloves, minced * 12-16 oz vegan beef (340g) * 24 oz jar of marinara (680g) * 15 oz can of crushed tomatoes (425g) * 1 cup water (237ml) or vegetable broth * 8 oz lasagna noodles (227g) uncooked * ½ tbsp Italian seasoning * 1 tsp dried oregano * ½ tsp salt * ½ tsp pepper * 1 cup vegan mozzarella (112g) shredded * ½ cup vegan ricotta (125g) or parmesan or cream cheese * 1 cup baby spinach (30g), chopped Steps 1️⃣ Heat a large skillet over medium heat. Sauté the onions, carrots, and zucchini until they have softened. 
 2️⃣ Add the garlic and vegan crumbles to the pan. Break the crumbles up and cook them until they become brown and warmed through.
 3️⃣ Pour in the marinara, crushed tomatoes, water, and seasoning. Stir to combine everything and bring this to a boil. Break the lasagna noodles into pieces over the sauce and push them down into it.
 4️⃣ Cover the pan tightly with a lid, foil, or a large baking sheet. This will help keep the steam in to cook the pasta. Stir every few minutes as this cooks. Make sure to scrape the bottom of the pan to keep the noodles from sticking. 5️⃣ If needed, add a small amount of water if it looks like it's drying out. We just want to add a little at a time and only if needed because we don't want the meal to become too thin like a soup.
 6️⃣ Once the noodles have softened a little and become bendable (15 minutes), stir in most of the vegan mozzarella shreds and vegan ricotta. Save some for toppings. 7️⃣ When the cheese is spread throughout the lasagna, stir in a handful of spinach. Then top the lasagna with dollops of vegan ricotta and the rest of the vegan mozzarella. 8️⃣ Tightly cover the pan again and cook it for 10 more minutes. 
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-skillet-lasagna/ #veganlasagna #skilletmeal #plantbasedrecipe #comfortfood

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Ingredients * 2 tablespoon avocado or olive oil * 8 ounces cremini mushrooms (227g) baby bella or brown mushrooms * ½ medium yellow onion * 4 garlic cloves * ¼ cup all-purpose flour (31g) * 4 medium gold potatoes * 3 cups low-sodium vegetable broth (710ml)or vegetable bouillon + water * 2 cups plant milk (473ml) full-fat soy, almond, oat, etc. * 1 tablespoon cornstarch * 3 sprigs fresh thyme * 1 teaspoon salt * ½ teaspoon oregano * ¼ teaspoon pepper * ¼ teaspoon crushed red pepper flakes(optional) * 1 cup baby spinach or kale (30g) Steps 1️⃣ Slice the mushrooms, mince the garlic, destem the thyme, chop the baby spinach, and dice the potatoes and onions. There’s no need to peel the potatoes unless you want to.
 2️⃣ Place a large pot over medium-high heat. Add the oil to it. Once the oil is heated, add the mushrooms and onions. Sauté them for 5-6 minutes or until they’re softened. Add the garlic and cook it for 1 minute until it’s fragrant.
 3️⃣ Stir in the flour for another minute until the veggies are coated with it. Pour in about ¼ cup of the broth to deglaze the pan. Scrape the bits off the bottom of the pan with a spoon or spatula.
 4️⃣ Whisk the cornstarch into the plant milk until it’s lump-free. Add this mixture, the potatoes, remaining broth, and seasoning to the pot. 5️⃣ Bring the soup to a boil then lower the heat to medium-low. Cover the pot and cook the soup for 20-30 minutes. Stir it occasionally. The soup will thicken during this time and is done when the potatoes are tender.
 6️⃣ Turn the heat off and stir in the spinach. You can garnish the soup with red pepper flakes and fresh herbs such as thyme, parsley, or chives. Enjoy! You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-potato-mushroom-soup/ #cozysoups #vegansoup #potatomushroom #easyfallrecipes #creamyvegan #plantbasedlove

Adorable little helper!

Shredded tofu is stirred into a dynamite cream cheese mixture then baked over nori flakes and the most flavorful sushi rice. #vegansushibake Ingredients Rice Layer * 2 cups sushi rice (450g) uncooked * 2 ½ cups water (590ml) * 4 tablespoon rice vinegar * 1 ½ tablespoon cane sugar * 1 teaspoon salt * 1 teaspoon sesame oil * 1 tablespoon toasted sesame seeds * 2-4 sheets nori or dried seaweed snack Creamy Layer * 14-16 ounces tofu (397g) firm * ½ cup vegan cream cheese (115g) * 4 tablespoon vegan mayonnaise * 3 tablespoon soy sauce low sodium * ½ tablespoon sriracha * 1 teaspoon sesame oil Toppings * ⅓ cup fried onions (20g) * (optional) avocado, cucumber, unagi sauce, vegan spicy mayo, chives, sesame seeds Steps 1️⃣ Drain and press the tofu for 30 minutes while cooking the rice. You can use a tofu press for this or wrap the block in a towel and place something heavy on it.
 2️⃣ Meanwhile, rinse the rice through a strainer for 2-3 minutes. Put it in a medium pot with the water. Set the heat to high and bring it to a boil. Lower the heat and cover it for 20 minutes. Take the pot off the heat but leave it covered for another 10 minutes.
 3️⃣ Preheat the oven to 375°F (109°C) and grease your baking dish with a small amount of sesame oil.
 4️⃣ In a small bowl, combine the rice vinegar, cane sugar, and sesame oil. Stir it into the rice and then fold the sesame seeds in. Spread the rice out into the m dish. Chop the nori sheets into small pieces and sprinkle them over the rice. 5️⃣ In a medium bowl, combine the vegan cream cheese, vegan mayo, soy sauce, sriracha, and sesame oil. Use a grater to shred the tofu and stir it into this mixture. Spread it over the nori and sprinkle the fried onions on top.
 6️⃣ Bake it for 20 minutes. Prepare the toppings while it's in the oven and add them after it has cooled down. Enjoy it with a fork or stuff it in small seaweed sheets for mini tacos! You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-sushi-bake/ #vegansushibake #sushicasserole #vegansushi #homemadesushi #veganrecipeideas

Ingredients * 6 small bags individual Fritos chips bags 1 or 2 ounce * 15.5 ounces black beans (439g) canned * 15.5 ounces pinto beans (439g) canned * 1 tablespoon taco seasoning * 1 fresh jalapeño half diced, half sliced * 5 lettuce leaves diced * 2 tomatoes diced * ½ white onion diced * 2 avocados sliced * 1 lime sliced * 1 cup salsa (227g) * cilantro Steps 1️⃣ Drain half of the liquid from each can of beans. Add the beans, half of a jalapeño that has been diced, and taco seasoning to a cast-iron skillet. Put the skillet over a low fire pit flame or medium heat on the stove.
 2️⃣ Stir the beans occasionally as they cook for 10 minutes. While the beans are cooking, prepare all of the other toppings. Slice the limes, avocados, and jalapeños. Dice the tomatoes, lettuce, onions, and cilantro.
 3️⃣ After the beans have cooked for 10 minutes, mash them with a fork to your desired consistency. If the beans are too thick, you can stir in some water. Continue to cook for 5 more minutes.
 4️⃣ Gently crush the chips while the bags are still closed. Cut or tear one end of each bag. Layer the beans and any other desired toppings right into the chip bags. Enjoy your walking taco with a fork as you walk around! You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-walking-tacos-frito-pie/ #walkingtacos #fritopie #easyveganrecipes #campingmealideas #plantbasedfood

Ingredients * 4 tablespoon tahini sauce * 3 tablespoon hot water * 1 tablespoon sriracha * ½ tablespoon maple syrup * ½ teaspoon lemon juice * ¼ teaspoon pepper * ¼ teaspoon garlic powder Steps 1️⃣ Heat the water in the microwave or stovetop until hot. Or, simply use hot tap water.
 2️⃣ Pour all of the ingredients into a small mixing bowl. Whisk everything together until fully combined and smooth.
 The sauce will thicken as it cools and will thin out once heated or if a small amount of warm water is added. You can bookmark the recipe with helpful tips here! 😋serenetrail.com/spicy-tahini-sauce/ #spicytahini #grainbowls #sweetandspicy #veganrecipes #plantbasedfood

Ingredients * 2 cups rolled oats (200g) * 2 bananas or ½ cup applesauce * 1 ¼ cup plant-based milk (300ml) soy, almond, oat, etc. * 4 tablespoon maple syrup or agave * 2 tablespoon peanut butter or another nut or seed butter * 1 ½ teaspoon baking powder * 1 teaspoon vanilla extract * ½ teaspoon cinnamon * ¼ teaspoon salt Optional Add-Ins * ¼ cup chopped pecans (25g) or other nuts * ⅓ cup vegan chocolate chips (60g) Steps 1️⃣ Preheat the oven to 350°F (175°C) and grease an 8x8, or similar-sized dish.
 2️⃣ Add all of the ingredients except for the chocolate chips and nuts to a blender. Purée this mixture until it's smooth and creamy.
 3️⃣ Remove the lid and stir in the chocolate chips and nuts.
 4️⃣ Pour the batter into the baking dish and top it with more chocolate chips.
 5️⃣ Bake it for about 30 minutes or until a toothpick comes out clean. Let it cool for 5 minutes and then cut it into slices.
 6️⃣ Enjoy the baked oats as they are or drizzled with peanut butter, agave nectar, maple syrup, plant milk, fruit, vegan yogurt, etc.
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-baked-oats-recipe/ #bakedoats #veganbreakfast #makeaheadbreakfast #plantbased #healthyoats

Ingredients * 1 tablespoon olive oil * 1 medium white onion diced * 8 ounces baby bella mushrooms (200g)diced * 4 medium garlic cloves minced * 2 (15 oz) cans of tomato sauce (850g) * 1 (14.5 oz) can of diced tomatoes (411g) * ½ tablespoon vegetable bouillon + 3 cups water (710ml) or veggie broth * 1 tablespoon Worcestershire sauce, or soy sauce * 1 tablespoon Italian seasoning * 1 teaspoon salt * ¼ teaspoon pepper * ½ tablespoon brown sugar * 2 cups elbow macaroni pasta (230g)uncooked * 1 cup vegan cheddar shreds (100g) Steps 1️⃣ Dice the onions and mushrooms. Mince the garlic cloves.
 2️⃣ Bring a large pot to medium heat and then add the olive oil to it. Add the onions, mushrooms, and garlic. Sauté them for about 5 minutes or until the onions are translucent.
 3️⃣ Add the tomato sauce, diced tomatoes, bouillon, water, Worcestershire sauce, Italian seasoning, salt, pepper, and brown sugar. Stir occasionally as it cooks (and thickens) for 10 minutes.
 4️⃣ Stir in the uncooked pasta and then cover the pot. Revisit it every so often to give it a good stir and then cover it again. Let it cook for about 15 minutes or until the pasta is tender.
 5️⃣ Take the pot off of the heat and mix in the vegan cheddar. Garnish the goulash with fresh herbs and enjoy!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-goulash/ #comfortfood #fallrecipes #vegandinner #plantbased #goulash #americangoulash #americanchopsuey #onepotmeal

Homemade Chai Spice Blend * 1 tbsp ground cinnamon * 1 tsp ground ginger * 1 tsp ground cardamom * ½ tsp allspice * ½ tsp ground nutmeg * ½ tsp ground cloves * ⅛ tsp black pepper Chai Cookies * ⅔ cups cane sugar (150g) * ½ cup light brown sugar (100g) * ¾ cup plant-based butter (180g) salted, softened * 1 tbsp egg replacer +2 tablespoon water *see notes below for alternatives * 2 tbsp plant milk * 2 tsp vanilla extract * 1 ½ cups all-purpose flour (180g) * ½ tsp baking soda * ¼ tsp salt *A flax egg (1 tablespoon flax meal + 3 tablespoon water) or a chia egg (1 tablespoon chia seeds + 3 tablespoon water) can work as well. Steps 1️⃣ Make the egg replacer, set aside to thicken. Combine the chai spices unless you already have a chai spice blend.
 2️⃣ Mix the cane sugar and chai spices. Set aside 3 tablespoons of this sugar-spice mixture to roll the dough balls in later.
 3️⃣ Add the brown sugar and softened vegan butter. Use a mixer or fork to cream them together until it's fluffy. Stir in the egg replacer, plant milk, and vanilla extract.
 4️⃣ Sift the flour, baking soda, and salt into a separate bowl and give them a stir. Add these dry ingredients to the wet ingredient bowl. Gently combine the ingredients together with a spoon or spatula. 
 5️⃣ Cover the bowl and chill the dough for 1 hour. This will help the moist dough firm up, intensify the chai flavors, and make the cookies extra chewy.
 6️⃣ Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper. 
 7️⃣ Scoop the dough into 2 tablespoon portions and roll them into balls. Roll the balls into the sugar chai spice mixture until they're fully covered. Place them on the cookie sheets 2 inches apart.
 8️⃣ Bake them for 10-12 minutes. Remove them from the oven when the edges look like they're starting to firm up. The middles will still be soft and puffy. 
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-chai-cookies/ #chaispiced #vegancookies #falldesserts

Saucy plant based crumbles are sautéed with mushrooms, onions, and peppers before being smothered with melted vegan provolone cheese in these tasty Philly cheesesteaks! Ingredients * 2 tbsp olive oil, divided * 8 oz baby bella mushrooms (227g) thinly sliced * 2 small green bell peppers thinly sliced * 1 small white onion thinly sliced * 24 oz vegan beef crumbles (680g) (two packages) * 1 tbsp Worcestershire sauce * 1 tsp salt * ½ tsp pepper * ½ tsp garlic powder * 6 slices vegan provolone cheese * 6 hoagie rolls * Optional: vegan mayo, ketchup, etc. Steps 1️⃣ Cut the onions, bell peppers, and mushrooms. Heat a large skillet to medium-high heat. Add 1 tablespoon of the olive oil. Once hot, add the onions, peppers, and mushrooms.
 2️⃣ Sauté them for about 10 minutes until the onions are brown and caramelized. Do not drain any of the liquid that accumulates from the mushrooms as this will help to cook them.
 3️⃣ Place the cooked onions, mushrooms, and peppers in a bowl. To that same pan, add in the rest of the oil and the vegan beef crumbles. Stir in the Worcestershire sauce and seasoning.
 4️⃣ Cook the vegan crumbles, stirring occasionally, for about 5 minutes until it has brown crispy ends.
 5️⃣ Add the onions, peppers, and mushrooms back to the pan. Combine everything together. Place the sliced vegan cheese over the cheesesteak mixture in a single layer.
 6️⃣ Cover the pan with a lid and reduce the heat to low. Give it about 5 minutes until the cheese has softened, then twirl it into the mixture to fully melt.
 7️⃣ Meanwhile, slice the rolls open most of the way with a serrated knife. Toast the rolls on a pan or flat top. This will help keep the bread from getting soggy.
 8️⃣ Coat the insides of the rolls with vegan mayo, ketchup, or your favorite sauce. Fill the rolls with the cheesesteak mixture and enjoy!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-philly-cheesesteak/ #vegandinnerideas #plantbasedsandwiches #veganphillycheesesteaks #easyveganrecipes #veganmeat

What a wonderful recipe! Im thrilled to see a creative way to enjoy plant-based comfort food like ravioli, and I hope this inspires others to explore the amazing world of vegan cuisine.

Dough * 2 ½ cups all-purpose flour (300g) * ½ tsp salt * 2 tbsp olive oil * 1 cup water (237ml) room temperature Filling * ½ tbsp olive oil * 2 cups fresh baby spinach (450g) * 7-8 oz vegan cream cheese (200g) * ½ cup vegan mozzarella (50g) * ¼ cup vegan parmesan cheese (25g) * 1 tbsp fresh basil or 1 tsp dried * 1 tbsp fresh parsley or 1 tsp dried * ½ tbsp garlic powder * ¼ tsp pepper Steps: 1️⃣ Combine the flour, salt, olive oil, and water. Knead it on a floured surface until the ingredients fully come together.
 2️⃣ Shape the dough into a disc and cover it with plastic wrap. Place it in the refrigerator and let it chill for 30 minutes.
 3️⃣ While the dough is chilling, bring a skillet to medium-high heat. Add olive oil to it and sauté the spinach for 3-4 minutes or until it's wilted.
 4️⃣ Dice the cooked spinach and combine it with the vegan cream cheese, vegan mozzarella, vegan parmesan, herbs, and seasoning.
 5️⃣ Roll the dough out onto a floured surface to about ¼ of an inch or thinner.
 6️⃣ Use the rim of a drinking glass or another round tool such as a cookie cutter to cut circles that are 2-3 inches in diameter. You should get about 50 rounds, which would create 25 ravioli pockets.
 7️⃣ Add ½ tablespoon of ravioli filling to a round. Brush water around the edge of another round and place it water-side-down over the bottom circle. Seal the ravioli by firmly pressing down with the tines of a fork. Repeat until all of the pasta is made.
 8️⃣ Add 3-5 ravioli pockets to a large pot of boiling water at a time. Let them cook for 4-6 minutes, or until they float. Top the ravioli with your favorite sauce and enjoy!
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-ravioli/ #pastalovers #veganravioli #vegancheese #familymealideas #vegancomfortfood #plantbasedrecipes

Ingredients: * 6 tablespoon vegan butter, salted * ½ cup cane sugar (100g) * ¼ cup brown sugar (50g) * ⅓ cup pumpkin purée (60g) * 1 teaspoon vanilla extract * 1 ¼ cup all-purpose flour (150g) * 1 teaspoon pumpkin pie spice * ½ teaspoon ground cinnamon * ¼ teaspoon salt * ¼ teaspoon baking soda * ½ cup dark chocolate chips (80g) Steps: 1️⃣ Preheat the oven to 350° F. Line a large baking sheet with parchment paper or a nonstick mat.
 2️⃣ Melt the vegan butter in the microwave for about 25 seconds. Let it cool for a couple of minutes so that it's safe enough to handle but warm enough to melt the sugars. Blot the pumpkin with a lint-free towel or paper towel to remove the extra liquid.
 3️⃣ In a large bowl, stir together the melted vegan butter with the cane sugar, brown sugar, pumpkin purée, and vanilla extract.
 4️⃣ In a separate bowl, whisk the flour, pumpkin pie spice, cinnamon, salt, and baking soda together.
 5️⃣ Add the dry-ingredient mixture to the wet-ingredient bowl and fold everything together. Stir the chocolate chips into the dough.
 6️⃣ Scoop out heaps of cookie dough that are about the size of 2 tablespoons each. Roll them into balls with your hands and place them onto the cookie sheet 2 inches apart. Press them down to flatten them to ½ of an inch thick. Add some more chocolate chips to the tops of the cookies.
 7️⃣ Bake the cookies for 9-11 minutes. Remove them as soon as the edges start to look firm. Try not to overbake them unless you want crispier cookies.
 You can bookmark the recipe with helpful tips here! 😋serenetrail.com/vegan-pumpkin-chocolate-chip-cookies/ #pumpkincookies #veganbaking #fallttreats #pumpkinpie #pumpkinspice #vegancookies #pumpkinchocolatechip #plantbaseddesserts

Ingredients: * ½ tablespoon oil, coconut, olive, etc. * 2 small sweet potatoes * 1 small onion, yellow, sweet, etc. * 4 garlic cloves * 1 tablespoon fresh ginger * 1 tablespoon curry powder * ½ tablespoon chili powder * 1 teaspoon ground turmeric * 1 teaspoon ground cumin * ½ teaspoon red pepper flakes * ¼ teaspoon garam masala * 4 cups vegetable broth (950ml) * 14-15 ounce diced tomatoes (411g) * 1 tablespoon cane sugar * 1 cinnamon stick broken in half * 1 ½ cup red lentils (250g) * 13-14 ounce coconut milk (400ml) * 2 cups fresh baby spinach (60g) or kale * ¼ cup fresh cilantro leaves (4g) Steps: 1️⃣ Rinse and soak the lentils in a large bowl of water while preparing the other ingredients. Dice the onions, garlic, and ginger. Peel and chop the sweet potatoes into 1-inch cubes.
 2️⃣ Heat a large pot to medium-high then add the oil. Once hot, add the onions and sweet potatoes. Sauté them for 4-5 minutes or until the onions have softened. Stir in the seasoning for 1-2 minutes as it becomes fragrant.
 3️⃣ Add a little bit of the broth and use it to deglaze the bottom of the pan by scraping at the bits that are stuck to it. Pour in the remaining broth, diced tomatoes, sugar, and cinnamon stick.
 4️⃣ Drain the lentils and stir them into the pot. Bring this to a boil, then turn the heat down to medium. Stir occasionally as it cooks for about 15 minutes or until the lentils have started to soften.
 5️⃣ Mix in the coconut milk and let the curry cook for another 10 minutes. Meanwhile, chop the spinach and cilantro. Take the pot off of the heat, remove the cinnamon stick, and fold in the spinach and cilantro.
 6️⃣ Add salt and pepper to taste. Garnish the red curry lentils with coconut yogurt, cilantro, and a lemon wedge. Enjoy it as-is or over your favorite type of rice.
 You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/red-curry-lentils-with-sweet-potatoes-and-spinach/ #redlentils #curryrecipes #dal #healthymeal #veganprotein #vegancurry #veggiefilled

Ingredients: * ~20 ounces frozen vegan chicken strips, (560g) like Gardein or Daring * 2 tablespoons rice vinegar, or rice wine * 2 tablespoons soy sauce, low-sodium * ½ teaspoon salt * ¼ teaspoon white pepper, or black pepper * ¼ teaspoon ground ginger * ⅓ cup cornstarch (40g) * oil for frying (olive, avocado, etc.) For the Sauce * ¼ cup agave nectar (84g) * ¼ cup brown sugar (50g) * 3 tablespoons soy sauce, low-sodium * 2 tablespoons ketchup * 2 tablespoons gochujang chili paste * 1 tablespoon minced garlic * 2 teaspoons sesame oil * 1 teaspoon sesame seeds garnish Steps: 1️⃣ Heat a pot over medium-high heat with a couple of inches of oil in it. 
 2️⃣ Whisk the sauce ingredients together and set it aside to allow time for the flavors to come together. Tear the vegan chicken strips into pieces. 
 3️⃣ Mix the rice vinegar, 2 tablespoons of soy sauce, salt, white pepper, and ginger together in a large bowl. Coat the vegan chicken pieces by gently stirring them into this liquid mixture. Add the cornstarch to the bowl and gently toss to fully coat them.
 4️⃣ Check to make sure the oil is between 325-350°F (165°C). Then drop a few pieces in at a time. Let them fry for 2-3 minutes until they turn a light golden brown. Use a skimmer to lift them out of the hot oil, shake the excess oil off, and then place them on a cooling rack.
 5️⃣ While the pieces are cooling, warm the sauce over medium-low heat until it starts to bubble. Pour the sauce over the vegan chicken and stir the pieces around until they are all fully coated in the sauce.
 You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/vegan-korean-fried-chicken/ #veganchicken #vegankoreanfood #plantbasedmeals #easyveganrecipes

Ingredients: * 3 tablespoon plant-based butter + more for coating the pan * 2 cups all-purpose flour (240g) * ⅓ cup cane sugar (67g) * 1 teaspoon baking powder * ½ teaspoon salt * ¼ teaspoon baking soda * 1 ⅓ cup oat milk (315ml) * 2 tablespoon applesauce * ½ tablespoon vanilla extract Steps: 1️⃣ Melt the butter in the microwave for 30 seconds or over the stove top. Set it aside to cool down. Take the oat milk and applesauce out of the refrigerator so that they start to come to room temperature.
 2️⃣ In a large bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, and salt). In a small bowl, combine the wet ingredients (oat milk, melted butter, applesauce, and vanilla extract). Pour this mixture into the dry-ingredient bowl.
 3️⃣ Gently stir the batter together just until you don’t see any streaks of flour. Lumps in the batter are okay as they will dissipate with time. Note: Since the consistency of oat milk can vary, you may need to add a little more of it if the batter is too thick and hard to stir through. If the batter is on the thin and runny side, mix in some more flour.
 4️⃣ Heat a nonstick pan or griddle to slightly below medium heat. Coat the pan with a thin layer of butter when the pan is fully heated. Pour ⅓ cup of the pancake batter onto the pan. Add more pancakes to the pan if space permits.
 5️⃣ Let them cook for 3-4 minutes. Flip the pancakes with a very thin turner once you see bubbles coming to the surface and popping. Cook them for another 1-2 minutes and then move them over to a cooling rack or serving plates.
 6️⃣ Add a little bit more butter to the pan and repeat these steps until you’ve used up all of the pancake batter. You may need to lower the heat as you go because the pan can get hotter over time.
 You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/oat-milk-pancakes/ #comfortingbreakfast #plantbased #veganpancakes #oatmilk #easyveganrecipes #dairyfree

Ingredients: * 16 ounces cremini mushrooms (453g) ~20-22 mushrooms * ¼ cup cornstarch (30g) * oil for frying such as olive or canola Wet Batter * ¾ cup all-purpose flour (90g) * 1 ¼ cup plant-based milk (300ml) add more if needed * 1 teaspoon garlic powder * 1 teaspoon onion powder Dry Breading * 1 cup breadcrumbs (60g) * 1 teaspoon salt * ½ teaspoon paprika * ½ teaspoon dried oregano * ½ teaspoon dried parsley * ½ teaspoon pepper Steps: 1️⃣ Pour the oil into a medium pot so that it’s 2-3 inches deep. Place the pot over medium-high heat and start to bring the temperature to 325-350°F. 
 2️⃣ Rinse the mushrooms and pat them dry as much as possible. Add the mushrooms and cornstarch to a bag or bowl with a lid. Shake the bowl around to coat the mushrooms with the cornstarch. It’s okay if they aren’t entirely covered.
 3️⃣ Stir the wet batter ingredients into a thick slurry in a shallow bowl. Combine the dry breading ingredients in a separate shallow bowl.
 4️⃣ Dip each mushroom into the wet batter until it’s fully coated. I use a fork for this. Give it a gentle shake to shake off some of the excess batter and then place it in the dry bowl.
 5️⃣ Roll each mushroom into the dry breading until all of the wet batter is covered with it. I use a slotted spoon for this. Repeat these steps until all of the mushrooms are breaded. Note, the wet batter will thicken over time. Stir in 1-2 tablespoons of water or plant milk to loosen it up and thin it out, if needed.
 6️⃣ Fry the mushrooms in small batches for 3-4 minutes, flipping them halfway through. Remove them from the hot oil with a skimmer when they are golden brown. 7️⃣ Place them on a wire rack to cool and for the excess oil to drip off. Make sure to let them cool for at least 5 minutes because the center will be hot! Garnish the breaded mushrooms with fresh herbs such as basil and enjoy!
 You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/vegan-breaded-mushrooms/ #veganbreadedmushrooms #veganappetizers #dairyfree #plantbased #fingerfoods #partyfood

Ingredients: * ½ tbsp olive oil * ½ cup white onions (75g) diced * 2 medium garlic cloves minced * 12-16 ounce vegan ground crumbles (340g) beef or sausage style * 1 tablespoon taco seasoning * ½ teaspoon chili powder * ¼ teaspoon ground turmeric * 15 ounce canned white beans (439g)drained * ¼ cup low-sodium vegetable broth (60ml) * 10 ounce can of Ro-tel original (283g)(diced tomatoes and green chilies) * 7-8 ounce vegan cheddar shreds (227g) * 8 ounce vegan cream cheese like Miyokos (227g) Steps: 1️⃣ Take the vegan cream cheese out of the refrigerator so it can start to come to room temperature.
 2️⃣ Purée the white beans with the vegetable broth in a blender until they are smooth and creamy. Dice the onions and mince the garlic.
 3️⃣ Heat a large skillet or sauté pan over medium-high heat. Sauté the onions and vegan beef crumbles until the onions have softened, about 3-4 minutes. Add the garlic and seasoning to the pan. Stir as they cook for 2-3 minutes.
 4️⃣ Lower the heat to medium-low. Add the beans, vegan cheddar shreds, vegan cream cheese, and Ro-tel. Stir them together.
 5️⃣ Cook the Rotel dip for 10-15 minutes or until the vegan cheese has melted. It will seem very thick at first, but loosens up as it cooks. Stir occasionally to prevent it from sticking to the pan. Add ¼ cup of water or broth if the dip starts to dry out before the cheese has melted.
 You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/vegan-rotel-dip/ #veganqueso #plantbaseddip #rotel #veganroteldip #gamedayrecipes #veganappetizers #easyveganrecipes #vegansides #dairyfree

Why would you eat that with no chicken. Makes no sense as e

Serene Trail, Yay! I liked this video so much, it made me smile!

Ingredients: * 12 ounces penne pasta (340g) (3 heaping cups, uncooked) * 1 tablespoon olive oil or vegan butter * ½ small sweet onion diced * 8 ounces cremini or white mushrooms (227g) sliced * 2 small red/yellow bell peppers, sliced * 3 garlic cloves, minced * 1 ½ tablespoon Cajun seasoning * 14-15 ounces diced tomatoes (411g) * 2 cups plant-based milk (473ml) (soy, almond, coconut, etc.) * 2 tablespoons cornstarch * ½ cup pasta water (125ml) * 2 tablespoons nutritional yeast * top with green onions, salt, and pepper Steps: 1️⃣ Cut the vegetables and start to boil the pasta until the noodles are al dente. (11-12 minutes)
 2️⃣ Sauté the onions, bell peppers, and mushrooms for 7-8 minutes or until they have softened. Sprinkle in the garlic and Cajun seasoning. Stir as this cooks for 2-3 more minutes. 
 3️⃣ Pour in a little bit of plant milk and use it to deglaze the bottom of the pan by scraping at the bits. Lower the heat to medium and add the remaining plant milk, diced tomatoes, and cornstarch. Stir occasionally as this cooks and thickens for about 10 minutes.
 4️⃣ Set aside ½ cup of pasta water before draining the pasta. Stir in the pasta water and nutritional yeast. Take the skillet off of the heat and toss the pasta into the Cajun sauce until it's fully coated. Garnish it with green onions and enjoy! 
You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/vegan-cajun-pasta/ #meatlessmeals #veganpasta #cajunrecipes #plantbasedfood #veggielove #easyveganrecipes #pastalovers #creamypasta #dairyfree

Thank you for making these! You're putting good into the world :)

Flaky puff pastry is filled with a warm cinnamon-sugar apple filling in these Vegan Apple Turnovers! Ingredients: * 1 tablespoon vegan butter * 2 medium apples, any kind * ¼ cup brown sugar (50g) * 1 teaspoon cornstarch * 1 teaspoon vanilla extract * ½ teaspoon cinnamon * ½ teaspoon lemon juice * ⅛ teaspoon salt * ½ cup powdered sugar (64g) * ¼ cup plant-based milk, divided (60ml) * 1 sheet puff pastry dough Steps: 1️⃣ Preheat the oven to 400°F and line a small baking sheet. Peel the apples and cut them into bite-sized pieces.
 2️⃣ Melt the vegan butter over medium heat. Add the apples, brown sugar, cornstarch, vanilla, cinnamon, lemon juice, and salt. Stir regularly for 7-8 minutes or until the apples have started to soften.
 3️⃣ Let the apples cool down while you prepare the puff pastry. I like to spread them out onto a plate.
 4️⃣ Slightly thaw the puff pastry sheet in the microwave for 15 seconds if it's frozen. Roll it out to a large square, between 10 and 12 inches. Slice it into 4 smaller squares.
 5️⃣ Place ⅓ cup of the apple filling into the center of each pastry square. Brush the edges with plant milk. Fold the dough over to create triangles or rectangles. Use the tines of a fork to seal the edges.
 6️⃣ Place them 1 inch apart on the baking sheet. Cut 2-3 small slits into each one and brush the tops with plant milk. Add an optional dusting of ground cinnamon and/or sugar on top. 7️⃣ Bake them for 20-25 minutes, or until they are golden brown.
 8️⃣ Prepare the icing while the turnovers are cooling down by combining the powdered sugar and 1.5 tablespoon of plant milk. Stir until the icing is smooth. Drizzle it over the turnovers and enjoy!

You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/vegan-apple-turnover/ #applerecipes #veganturnovers #appleturnovers #veganbaking #plantbasedbrunch #veganrecipes #veganbreakfast #fallbaking #dairyfree

These tasty Vegan Buffalo Chicken Sandwiches are so crispy on the outside yet tender and juicy on the inside! Ingredients: * 1 extra firm tofu block * 1 cup plant milk * ¼ cup hot sauce * 1 tablespoon apple cider vinegar * 1 teaspoon no-chicken bouillon base * ¾ cup all-purpose flour * ¼ cup cornstarch * 1 teaspoon garlic powder * ½ teaspoon paprika * ½ teaspoon salt * ½ teaspoon pepper * ¼ teaspoon cayenne * ¼ teaspoon poultry seasoning * ½ cup vegan buffalo sauce Steps: 1️⃣ Drain the liquid from the tofu and then press it for 15 minutes. I do this by wrapping it in a kitchen towel and then placing something heavy on it.
 2️⃣ Slice the tofu into 4 slabs and place them in a single layer in a large shallow dish. Mix the marinade ingredients together and pour it over the tofu. Flip them over and let the tofu soak it up for 15 minutes. Flip them back over halfway through.
 3️⃣ Stir the seasoned breading ingredients together in a wide, shallow bowl. Shake off the excess marinade from the tofu, and place it in the dry breading. Pat the dry breading into the tofu and then repeat this process so that there are two layers of breading. 
 4️⃣ Set the air fryer to 375°F and spray the basket with cooking oil. Add the tofu patties and then spray the tops with more oil. Cook the tofu for 20 minutes. Flip them halfway through and lightly spray them again. The tofu patties are ready when they are lightly browned.
 5️⃣ Toast the insides of the buns on a skillet over medium heat. Heat the buffalo sauce in a pan over medium low until it’s warmed. Gently dip the buffalo “chicken” into the sauce on both sides. Assemble the sandwiches.

You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/vegan-buffalo-chicken-sandwich/ #veganbuffalochicken #easyveganrecipes #tofurecipes #airfryerrecipes

This homemade Cherry Tomato Sauce is the perfect blend of tomato-rich flavor, Italian-inspired seasoning, and a hint of vegan creaminess! Ingredients: * 1 tablespoon olive oil * ½ cup white onions, diced * 4 cloves garlic, minced * 1 ½ cups cherry or grape tomatoes, halved * 14 ounces tomato sauce, canned * ½ teaspoon salt * ½ teaspoon pepper * ½ tablespoon dried oregano * ¾ cup plant milk * 15 medium-sized basil leaves or 2 teaspoons of dried basil Steps: 1️⃣ Dice the onions, mince the garlic, halve the tomatoes, and gather the remaining ingredients.
 2️⃣ Bring a large sauté pan to medium heat. Add the olive oil. Once the oil is hot, add the onions to the pan. Stir them for about 2 minutes as they start to appear translucent.
 3️⃣ Add the tomatoes and garlic. Stir them as they cook for another 3 minutes or until they have softened.
 4️⃣ Mix in the tomato sauce and seasoning (oregano, salt, and pepper). Stir occasionally while the sauce cooks for 5 minutes.
 5️⃣ Lower the heat to medium-low, then add the plant milk and basil leaves. Cook the sauce for another 10 minutes, occasionally stirring as it fully emulsifies.

You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/cherry-tomato-sauce-recipe/ #homemadetomatosauce #cherrytomatorecipes #veganpastasauce #easyveganrecipes #grapetomatorecipes #pastalovers

This tasty Tofu Poke Bowl has fresh veggies, fruit, and a generous helping of teriyaki-ginger tofu all over your favorite type of rice. Ingredients: * 2 cups rice, uncooked * 1 cup edamame * 2 carrots, shredded * 1 avocado, sliced or diced * 1 mango, diced * ¼ of a red onion, thinly sliced * 8 radishes, sliced For the Tofu * 1 block extra firm tofu, 10-14 oz. * ¾ cup teriyaki sauce * 1 teaspoon fresh ginger, grated * 1 clove fresh garlic, minced (½ tsp) For the Sriracha Aioli * ½ cup vegan mayonnaise * 1 ½ tablespoon sriracha chili sauce * 1 lime, juiced (1 tbsp) * 2 cloves fresh garlic, minced (1 tsp) * 1 teaspoon cane sugar Steps: 1️⃣ Press the tofu for 15 minutes to squeeze out the extra liquid. You can use a tofu press or slice the tofu into two flatter slabs and line them with a kitchen towel before placing them under a heavy cast iron pan.
 2️⃣ Meanwhile, cook the rice and steam the edamame according to their package instructions. Make the tofu marinade by whisking the teriyaki sauce, garlic, and ginger together.
 3️⃣ Slice the tofu into 1-inch cubes and place them in a shallow dish that has a fitted lid. Drizzle the marinade over the tofu, close the dish, and flip it over every once in a while as it marinates for 15 minutes in the fridge.
 4️⃣ Assemble the poke bowls by adding the grains to the bottom. Then add the vegetables, fruit, and tofu. Drizzle the sriracha aioli and any leftover marinade over the bowls. Garnish the bowls with sesame seeds and seaweed.

You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/tofu-poke-bowl/ #veganpokebowl #tofurecipes #plantbasedmeals #easyveganrecipes #veggielove

Hearty and full of zesty bold flavors, these Southwestern Black Bean Burgers are sure to please! Ingredients: * 2 tablespoon olive oil, divided * 1 red bell pepper, sliced * ½ onion, sliced * 2 tablespoon flaxseed meal +2 tablespoon water * 30 ounces black beans (2 cans) or 3 cups home-cooked * ½ cup oat flour * 2 tablespoon cilantro leaves, chopped * 2 tablespoon green chilies (canned),drained, chopped * 3 garlic cloves, minced * 1 teaspoon chili powder * ½ teaspoon paprika * ½ teaspoon cumin, salt * ¼ teaspoon pepper * 1 tablespoon bbq sauce Steps: 1️⃣ Drain and rinse the m beans. Shake the excess water off of them and spread them out on a large baking sheet. Mash most of them with a potato masher or fork and leave them on the tray to air dry for now. 2️⃣ Create the flax mixture by stirring the ground flaxseed with water together. Set it aside to thicken for 5 minutes.
 3️⃣ Heat a large skillet to medium-high and add 1 tablespoon oil when the pan is hot. Sauté the onion and pepper slices for 3-4 minutes.
 4️⃣ Add the beans to a large bowl. Finely dice ⅓ cup of the peppers and onions and add them to the bowl. Add the cilantro, flax seed mixture, green chilies, garlic, seasoning, and barbecue sauce. Stir everything together.
 5️⃣ Stir in the oat flour by cutting and smashing it into a dense mixture. Form 8 patties by scooping ⅓ cup of the mixture, roll them into balls, then press them into ½ inch tall discs on parchment paper.
 6️⃣ Let the patties sit for 10 minutes. This will help them hold their shape better and give time for oat flour to absorb excess moisture.
 7️⃣ Heat the large skillet to medium and add 1 tablespoon of oil when the pan is hot. Cook the burgers for 4-5 minutes until they're crispy and slightly charred on both sides. 8️⃣ Assemble your burgers with avocado, sautéed onions and peppers, cilantro, green chilies, and any other favorites.

You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/southwestern-black-bean-burgers/ #veggieburgers #blackbeanburgers #veganrecipes #veganbbq #southwestflavors #southwesternfood

After-school snack time just got a little more exciting with these tasty bites! Ingredients: * 2 medium yellow squash * 1 sleeve crackers (about 26 crackers) * 1 tablespoon nutritional yeast * 1 teaspoon dried chives * 1 teaspoon Italian seasoning * ½ teaspoon onion powder * ½ teaspoon garlic powder * ¼ teaspoon paprika * ¼ teaspoon salt * ¼ teaspoon pepper * ½ cup unsweetened applesauce * ¼ cup plant milk Steps: 1️⃣ Preheat the oven to 415°F. Slice squash at about ¼ inch of thickness. 2️⃣ Crush the crackers into fine pieces with a food processor or by hand. Add them to a medium bowl along with the nutritional yeast and seasoning. Stir this together.
 3️⃣ Create a wet ingredient bowl by combining the applesauce and plant milk.
 4️⃣ One at a time, dip the squash slices in the wet ingredient bowl until they are completely covered. Dip the wet squash slices into the dry ingredient bowl and coat them with the breading.
 5️⃣ Place the breaded slices on a non-stick baking sheet about ½ inch apart from each other. Bake them in the oven for 30 minutes or until they are golden brown. Gently flip them halfway through.
 You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/breaded-squash/ #afterschoolsnack #squashrecipes #healthyideas #naturallyvegan After-school snack time just got a little more exciting with these tasty bites! Ingredients: * 2 medium yellow squash * 1 sleeve crackers (about 26 crackers) * 1 tablespoon nutritional yeast * 1 teaspoon dried chives * 1 teaspoon Italian seasoning * ½ teaspoon onion powder * ½ teaspoon garlic powder * ¼ teaspoon paprika * ¼ teaspoon salt * ¼ teaspoon pepper * ½ cup unsweetened applesauce * ¼ cup plant milk Steps: 1️⃣ Preheat the oven to 415°F. Slice squash at about ¼ inch of thickness. 2️⃣ Crush the crackers into fine pieces with a food processor or by hand. Add them to a medium bowl along with the nutritional yeast and seasoning. Stir this together.
 3️⃣ Create a wet ingredient bowl by combining the applesauce and plant milk.
 4️⃣ One at a time, dip the squash slices in the wet ingredient bowl until they are completely covered. Dip the wet squash slices into the dry ingredient bowl and coat them with the breading.
 5️⃣ Place the breaded slices on a non-stick baking sheet about ½ inch apart from each other. Bake them in the oven for 30 minutes or until they are golden brown. Gently flip them halfway through.
 You can bookmark the recipe with helpful tips here! 😋 serenetrail.com/breaded-squash/ #afterschoolsnack #squashrecipes #healthyideas #naturallyvegan #squash #vegansnacks

You can find more helpful tips and bookmark the recipe here! serenetrail.com/breaded-squash/

Looks delicious! :)

Ingredients: * ¼ cup strawberries, finely chopped * 6 tablespoon vegan butter, salted, softened * ½ cup cane sugar * 2 tablespoon brown sugar * 2 tablespoon strawberry jam * 1 ½ tablespoon plant milk * ⅛ teaspoon vanilla extract * 5-10 drops optional pink food color, or 2-3 drops of red color * 1 ¼ cup all-purpose flour * 1 teaspoon cornstarch * ½ teaspoon baking soda Steps: 1️⃣ Take the vegan butter and plant milk out of the refrigerator so they can start to come to room temperature. 2️⃣ Chop the strawberries up into finely minced pieces. Blot them with a lint-free kitchen towel and then leave them on the towel for now so that excess liquid is absorbed while you prepare the cookie dough.
 3️⃣ Cream the softened butter, cane sugar, and brown sugar together in a large bowl by hand or with a hand mixer until it’s well combined. Then, mix in the jam, plant milk, vanilla extract, and food coloring.
 4️⃣ In a separate bowl, whisk the flour, cornstarch, and baking soda together. Next, stir the strawberries into this dry mixture until they are spread throughout.
 5️⃣ Add the dry ingredients to the wet ingredient bowl. Stir this together until all of the dry bits are incorporated into the dough. Cover the bowl and chill it for just 15 minutes.
 6️⃣ Line two cookie sheets and preheat the oven to 350°F, 10 minutes before you take the dough out of the refrigerator. Scoop out 1-tablespoon-sized portions of dough and place them 2 inches apart on the baking trays.
 7️⃣ Bake the cookies for 10-12 minutes. Keep an eye on them and take them out the moment you see any golden brown hues on the tops or edges. They will continue to cook and firm up as they cool. Let them cool for about 10 minutes.
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