Black Sesame Miso Caramel Donuts

Black Sesame Miso Caramel Donuts

These Black Sesame Miso Caramel Donuts are tender and soft with a crispy edge, glazed with the most wonderful black miso caramel! Vegan + gluten, oil, dairy & refined sugar free.

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Vegan Black Miso Caramel

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Rich thick and ooey-gooey miso caramel sauce infused with the mild nuttiness of black sesames. Made with just 4 ingredients and so dang delicious, perfect to drizzle over any dessert!

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If it’s got black sesame’s in it, count me in! I LOVE sweets that have black sesame in it. Black sesame paste has a very pleasant nutty flavour, a slight bitterness and a deep black colour that pairs perfectly with a bit of saltiness coming from the miso.

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I love easy minimal ingredient recipes, so love that this recipe comes together with just 4 ingredients (plus a bit of water… but does that count as an ingredient?). Drizzle this over any dessert, pancakes or waffles! It can even be used as a glaze, like for these Black Sesame Miso Donuts ;)

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This Vegan Black Miso Caramel is:

  • rich

  • creamy

  • ooey-gooey

  • thick

  • nutty and perfectly salted

  • vegan

  • gluten, dairy, oil and refined sugar free

  • & a incredibly delicious take on traditional caramel sauce

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Tips and Tricks to making Vegan Black Miso Caramel

  • I’ve tried this with carton coconut milk, and I highly suggest you stick to the canned milks as it yields a better creamy consistency

  • If you can’t find black sesame paste, you can buy black sesame’s, grind them up and use the powder.

  • Cane sugar can be used in place of coconut sugar.

  • This Vegan Black Miso Caramel will last in the fridge up to 10-12 days.

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If you recreate this Vegan Black Miso Caramel please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 cup full fat coconut milk (250ml)

  • 1 tbsp black sesame paste (20g)

  • 1 tbsp sweet miso paste (25g)

  • 3/4 cup coconut sugar (130g)

  • 1/4 cup water


Method

  1. Dissolve the miso paste in the water.

  2. Add the miso water and coconut sugar into a medium deep sauce pan and stir until the sugar dissolves.

  3. Without stirring, bring the mixture to medium high heat and bring to a boil.

  4. Once the mixture starts to look thickened, remove the pan from the heat. Add in the coconut milk and black sesame paste and stir to combine.

  5. Once cooled, pour into a air tight container and store in the fridge.

Notes

  • SERVINGS: 1 1/3 cup

  • PREP TIME: 0 minutes

  • COOK TIME: minutes

  • INGREDIENTS: 4

  • DIFFICULTY: EASY

Herb Crusted Cauliflower Steaks

Herb Crusted Cauliflower Steaks

The cauliflower steaks are so incredibly tender on the inside and perfectly seasoned and crisp on the outside. The drizzle of my roasted garlic aioli just adds the perfect amount of creaminess and a bit more flare- so good. I am hooked on cauliflower steaks! If you’ve never tried cauliflower steak, what are you waiting for?! Grab yourself a cauliflower and lets get started!

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Vegan Cheesy Caramelized Onion and Potato Pierogi

Vegan Cheesy Caramelized Onion and Potato Pierogi

These Cheesy Caramelized Onion and Potato Pierogies are the ultimate winter comfort food! Cheesy filling with caramelized onions and potatoes are stuffed in tender, crispy pockets of dough. Served with a side of fresh coleslaw and topped with creamy roasted garlic aioli. Easily made and requires only 6 plant based ingredients!

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Pulled Jackfruit Chili

Pulled Jackfruit Chili

This Pulled Jackfruit Chili will have you PULLIN’ on your taste buds! So much flavour and spice making it the perfect meal for a cold chilly night. Made in just one pot and the left overs can be packed in the fridge or freezer for an easy meal prep! Vegan + Gluten & Oil Free.

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Vegan Roasted Garlic Aioli

Vegan Roasted Garlic Aioli

This Vegan Roasted Garlic Aioli is smooth, creamy and packed with an aromatic garlicky flavour. Delicious over many savoury meals, can be used as spread or dips and only requires 6 ingredients to make!

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Vegan White Chocolate Truffles

Vegan White Chocolate Truffles

These Vegan White Chocolate Truffles are rich, creamy and sweetened to perfection! Only 5 ingredients needed to make these silky smooth delectable truffles.

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Vegan Chocolate Cake made with Eggplant

Vegan Chocolate Cake made with Eggplant

This Vegan Chocolate Cake is moist, rich in chocolate flavours and incredibly delicious... you won't believe it's made out of a vegetable: the eggplant! No flavours or textures compromised at all. All you need is 10 pantry staple ingredients to make this chocolate decadence.

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Chocolate Silk Torte with Peanut Butter Pretzel Crust

Chocolate Silk Torte with Peanut Butter Pretzel Crust

This Vegan Chocolate Silk Torte is paired with a crunchy Peanut Butter Pretzel Crust. Only 7 plant based ingredients needed to make this decadently delicious vegan & gluten free chocolate dessert!  

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Matcha Mochi Waffles

Matcha Mochi Waffles

These Matcha Mochi Waffles (aka Moffles) are crispy on the outside and chewy on the inside. So easy to make and only required 7 ingredients!

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Vegan Apple Rose Tartlets

These Vegan Apple Rose Tartlets are paired with a hidden layer of almond paste and encased in a crisp flakey crust. Not only does it taste wonderfully delicious, but it’s beautiful too! Vegan & made with just 5 ingredients.

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The Best Healthy Vegan Chocolate Frosting (Only 4 Ingredients)

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Rich, creamy and decadent, this is truly The Best Healthy Vegan Chocolate Frosting! It’s made with just 4 plant based ingredients and couldn’t be easier to make! Vegan & completely free from gluten, oil and refined sugars.

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Everyone needs a good chocolate frosting recipe to keep in their back pockets. Let me tell you friends, this is the one to keep! Not only is it rich, decadent and silky smooth but its actually healthy. You can spread over anything and everything! It’s even healthy enough to eat it by the spoonful 😉. Even better? It comes together so easily, all you do is throw everything into the blender!

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What makes this Chocolate Frosting so special?

  • it’s made out of sweet potato!

  • it’s completely dairy, gluten and oil free

  • it’s naturally sweetened

  • it’s so simple, easy and quick to make

  • it can be used over any cake or cupcakes

  • it’s silky, smooth, chocolate-y and so rich

  • it’s perfect on cakes or cupcakes

  • & it’s incredibly delicious

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Tips and Tricks to making The Best Healthy Vegan Chocolate Frosting

  • I have found that baking the sweet potatoes whole produce the best consistency in terms of smooth and richness. If cooking in the microwave, we sure to “steam” it by wrapping it with a wet paper towel or doing it in a steamer glass to keep moisture to prevent it from drying out.

  • To make your own DIY coconut sugar powdered sugar, blend 1 c of coconut sugar + 1 tbsp of corn starch in a high-speed blender until powdery.

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If you recreate this 4 Ingredient Chocolate Frosting please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 1 lbs sweet potato, cooked

  • 1 c cacao powder

  • 1 c coconut powdered sugar*

  • 1/4 c coconut cream or full fat coconut milk (from the can)

     


Method

  1. Blend everything into a high speed blender until smooth

Notes

  • SERVINGS: 3 cups worth of frosting

  • PREP TIME: 5 minutes

  • COOK TIME: N/A minutes

  • INGREDIENTS: 4

  • DIFFICULTY: EASY

Baked Matcha Mochi Donuts (Pon De Ring)

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These Matcha Mochi Donuts are the perfect treat for any occasion! Soft, moist, chewy and so delicious. Vegan & Gluten free!

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Mochi Donuts AKA Pon De Rings are all the rage in Japan when it comes to donuts. If you’ve never tried Mochi Donuts before they’re basically these pillowy soft and moist donuts. It has a mochi like inside and a crispy outside.

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Most Mochi Donuts require frying, which of course is always much more tasty. It really makes this crisp edge, but after several tests I found that these baked versions are a great healthier alternative! It requires only just a few simple plant based ingredients.

Baked Matcha Mochi Donuts

These Matcha Mochi Donuts are TRULY magical because it’s:

  • pillowy soft

  • tender

  • chewy

  • so cute

  • perfectly sweetened

  • and absolutely delicious!

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Tips and Tricks to making Vegan Matcha Mochi Donuts

  • Mochiko (sweet glutinous rice flour) can be found in most asian grocery stores, do not use rice flour!

  • The yogurt can be substituted with blended silken tofu

  • If you have trouble rolling the balls (aka too stick), add in a bit more flour

  • Best to be eaten fresh, but if you do have left overs store out of the fridge.

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If you recreate these Matcha Mochi Donuts please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 1/4 c non-dairy yogurt

  • 1/3 cups coconut sugar

  • ⅔ cups non-dairy milk

  • 1 c gluten free flour blend

  • 1/3 c mochiko

  • 2 teaspoons Baking Powder

  • 3 Tablespoons coconut cream (from can)

  • 1 tsp vanilla

  • powdered sugar (80g)

  • 1 tsp matcha powder (5g)

  • 1 tbsp liquid (water or non-dairy milk)


Method

  1. 1. Preheat the oven to 180C.

  2. In a large bowl, combine the non-dairy milk and coconut sugar until dissolved. Then add in the non dairy yogurt, vanilla and coconut cream to combine.

  3. Add in the gluten free flour blend, mochiko, baking powder and mix until combined and forms a dough.

  4. Once rollable, roll 1/2 tbsp size balls and stick 6 of the balls together like shown in the photo above.

  5. Place in the oven for 20 minutes, rotating half way

  6. In the meantime, make the glaze by combining the powdered sugar, matcha powder and liquid in a small bowl.

  7. Once cooled, dip them into the matcha glaze and enjoy!

Notes

  • SERVINGS: 6 donuts

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 8

  • DIFFICULTY: EASY

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Broccoli Mac and Cheese Soup

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This Broccoli Mac and Cheese Soup is a combo of the two most comforting foods in the world: mac and cheese + soup! Using wholesome ingredients, this soup comes together quick and is completely vegan, gluten + oil free.

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Broccoli Mac & Cheese Soup is a wonderful combo of the two most comforting foods: mac & cheese + soup! There is honestly nothing more warming then slurping soup and comforting than a bowl of cheesy mac. I love to bundle up in a blanket with a big bowl of this soup- the perfect thing to end off a cold day with.

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What I love about this Broccoli Mac & Cheese Soup is that it uses really simple & pantry staple ingredients! It’s super easy to make, relatively quick and doesn’t contain any gluten to thicken.

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This Broccoli Mac & Cheese Soup is:

  • cheesy

  • creamy

  • filling

  • comforting

  • and totally delicious

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Tips and Tricks to making Broccoli Mac & Cheese Soup

  • if you plan to make this for meal prep, undercooking your pasta will prevent it from getting mushy and breaking apart

  • you can use any orange vegetable you have on hand! sweet potatoes and kabocha work great in place of carrots

  • if freezing, keep your broccoli separate and add it in when ready to eat

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If you recreate this Broccoli Mac and Cheese Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 2 cloves of garlic, minced

  • 1 onion, chopped (150g)

  • 2 small potatoes (400 g)

  • 2 c carrots (450g)

  • 3 c vegetable broth (700ml)

  • 1/2 c cashews, soaked (70g)

  • 1/2 c nutritional yeast

  • 1 tsp paprika

  • 1 tsp ground mustard

  • 1/2 lemon, juiced

  • 1 tbsp miso paste (15g)

  • 1 tbsp tomato paste (15g)

  • 3 servings of macaroni, cooked

  • 1 head of broccoli, steamed (250g)

     

     

     


Method

  1. In a large pot, fry onions and garlic.

  2.  Add the potatoes and carrots, and mix. Then add 2 c of broth to cover, simmering until potatoes are soft (around 15 mins).

  3. Transfer soup into blender and blend. Then transfer back into the pot.

  4. Blend 1 c of broth, cashews, nutritional yeast, paprika, ground mustard, lemon juice, miso paste and tomato paste until smooth. Add mixture into the pot and mix.

  5. Lastly, combine the streamed or roasted broccoli and cooked macaroni and mix. Add salt and pepper to taste.

Notes

  • SERVINGS: 3

  • PREP TIME: 5 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 14

  • DIFFICULTY: EASY

1-Pot Vegan Minestrone Soup

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This 1-Pot Vegan Minestrone is super hearty and nutritious using a variety of vegetables. It’s also packed with protein and the perfect bowl of soup to cozy up to on cold winter nights. {vegan & gluten free}

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Soups and chilis on repeat! This 1-Pot Vegan Minestrone has been a go-to recipe lately because of how fast and easy it comes together. Plus, it’s super meal prep and freezer friendly so I always have some on hand.

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The base of minestrone soup is a tomato-y and flavoured with herbs.

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What I love about minestrone soup is that you can change up the vegetables depending whatever you have on hand! One of the most versatile dishes and still always comes out delicious.

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The addition of the nutritional yeast adds a subtle cheesy savouriness with really elevates the tomato flavour!

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Why you’ll love this 1-Pot Vegan Minestrone Soup, it's:

  • comforting

  • warming

  • flavourful

  • tomato-y

  • packed with vegetables

  • high in protein

  • meal prep & freezer friendly

  • & incredibly delicious!

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Tips and Tricks to making One Pot Vegan Minestrone Soup

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If you recreate this 1-Pot Vegan Minestrone Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 medium onion, sliced (125g)

  • 3 garlic cloves, minced

  • 2 carrots, chopped (280g)

  • 5 mushrooms (150g)

  • 2 celery stalks, chopped (200g)

  • 1 small zucchini, sliced (140g)

  • 1/2 can of tomato paste (75g)

  • 1/2 a lemon, juiced

  • 1 28oz can of diced fire roasted

  • 2 tbsp nutritional yeast

  • 1 tsp coconut sugar

  • 5 c vegetable broth

  • 1 19oz can red kidney beans

  • 1 tsp each of parsley, oregano, black pepper and salt (or to taste)

  • 1.5 c dry pasta noodles of choice

  • 1.5 c of roughly chopped kale

     


Method

  1. Sauté sliced onions, garlic, mushrooms and carrots on medium high heat until onions become translucent (approx. 5 minutes)

  2. Then add in the tomato paste and fry for an additional minute

  3. Add in the celery, zucchini, broth, tomato sauce, nutritional yeast, coconut sugar, spices. Bring to a boil and then reduce the heat, allowed it to simmer for 5 minutes.

  4. Add in the pasta and cook uncovered for 8-10 minutes or until noodles are cooked.

  5. Turn off the heat and add in the kale and stir through to allow it to wilt. Serve & enjoy!

Notes

  • SERVINGS: 3-4

  • PREP TIME: 10 minutes

  • COOK TIME: 20-25 minutes

  • INGREDIENTS: 16

  • DIFFICULTY: EASY

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Vegan Enchilada Lasagna with Creamy Cilantro Sauce

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This Vegan Enchilada Lasagna with a Creamy Cilantro Sauce is hearty, comforting and highly addictive. It’s packed with layers upon layers of different textures and flavours that all come together deliciously with each bite! Perfect for meal prepping, weeknight dinners or to feed a large party. Dairy, gluten & oil free.

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I promise I’m not exaggerating when I say this dish is delicious. It might honestly be one of the tastiest things I have ever made. My family can testify for this. My mom (that usually doesn’t like super spiced foods) basically ate half straight out of the lasagna dish. There are so many layers, textures and flavours going on, but all work cohesively to punch your tastebuds away with each bite. You’d think this is a special occasion food but because we’re using all wholesome plant based ingredients, it’s actually very healthy! We got the vegetables for vitamins and minerals, cashews and avocado for healthy fats, tofu for protein, and gluten free pasta for carbs.

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I know reading the ingredients and methods, it looks like a lot. But trust me, it’s easy to make and so worth it.

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I have to give credit to my boyfriend for this recipe. His christmas present to me was a dish he made, completely vegan! He first looked at a couple recipes for enchiladas for inspiration. I think because we wanted to make lasagna together (which didn’t happen) he combined the two, threw some ingredients together and whipped this bad boy up. In his, he used my cream cheese recipe but I opted to make a ricotta instead to make it more lasagna like. It was absolutely delicious and despite him completely burning the top layer cause he left it in the oven for too long, I gave it a solid 10/10. What can I say, I’ve taught him well 😉.

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I really hope you try this recipe and love it as much as we do! It’s:

  • so hearty

  • comforting

  • satisfying

  • flavour packed

  • healthy and high in protein

  • dairy, gluten and oil free

  • meal prep friendly

  • & so incredibly divine

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Tips and Tricks to making Vegan Enchilada Lasagna with Creamy Cilantro Sauce

  • When cooking your lasagna noodles, I recommend under-cooking them slightly as they will finish off cooking in the oven. Over cooking your noodles might cause it to become mushy and blend into the rest of the ingredients.

  • Reserve some of the cilantro sauce to use when serving for extra goodness.

  • For freezing: assemble the lasagna and then freeze as is. When cooking, place into the oven for given time PLUS an additional 40 minutes covered or until cooked throughly.

  • It will keep in the fridge for 3-4 days if baked and meal prepped.

  • If desired, you can melt vegan cheese before adding on the ricotta on the top layer. As well, crushing corn chips on top adds an additional delicious crunch!

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If you recreate this Vegan Enchilada Lasagna with Creamy Cilantro Sauce please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

Vegan Ricotta:

  • 1 package of extra firm tofu, pressed (375-400g)

  • 1 tbsp lemon juice

  • 1 tbsp miso paste

  • 4 tbsp nutritional yeast

  • 1 garlic clove, minced finely

  • salt and pepper to taste

Creamy Jalapeño Sauce:

  • 1/2 small onion, sliced (90g)

  • 2 garlic cloves, minced (10g)

  • 2 tsp cumin

  • 1 Jalapeno, chopped (40g)

  • 1/2 soft tofu (180g)

  • 1/2 c cilantro, packed (50g)

  • 1 c soy milk

  • 1/4 c soaked cashews

  • 3 tbsp nutritional yeast

  • 2 tsp corn starch

  • 1 tbsp miso paste

Sautéed Vegetables:

  • 1/2 large onion (150g)

  • 1 bell pepper, chopped (165g)

  • 1/2 can of corn (150g)

  • 1 Jalapeno, chopped (40g)

  • 5 mushrooms (150g)

  • 1.5 tsp cumin

  • 1 tsp chilli powder

Enchilada Lasagna

  • 1/2 c cilantro, chopped (45g)

  • 1 can refried beans (430g)

  • 1 bottle of enchilada sauce (250-300 ml)

  • 1/2 can of black beans (150g)

  • 1/2 pack of gluten free lasagna noodles


Method

  1. For the vegan ricotta, first dissolve the miso paste into the lemon juice until a paste-y consistency

  2. Using your hands, crumble the tofu and then add in the lemon miso mixture, nutritional yeast and garlic, and mix with your hands until everything is evenly coated and seasoned

  3. To prepare the sauce, sauté the onions, garlic, Jalapeño and cumin on medium heat until browned (around 5 minutes) and set aside

  4. Using the same pan, sauté the vegetables until lightly browned and set aside

  5. Boil some water for the lasagna noodles and cook according to instructions on the back subtracting around 5 minutes to keep them slightly undercooked. Strain them from the boiling water and place into cold water

  6. In the mean time, blend the cooked vegetables for the sauce along with the rest of the ingredients into a high speed blender until nice and creamy

  7. Have your ricotta ready, and add in some chopped cilantro using your hands

  8. Once you have all the layering components ready, pre-heat your oven to 375F

  9. TO LAYER: start with a layer of enchilada sauce (1/2 the bottle) at the very bottom, followed by lasagna noodles, 1/2 of the refried beans spread on the noodles, 1/2 of the sautéed vegetables, 1/2 of the black beans, 1/3 of the ricotta, 1/3 of the Jalapeño cream sauce, lasagna noodles, 1/2 of the refried beans, 1/2 of the vegetables, 1/2 of the black beans, 1/3 of the ricotta, 1/2 of enchilada sauce, lasagna noodles to cover, 1/3 of the Jalapeño sauce and finally the remaining ricotta

  10. Place it into the oven for 25 minutes covered and 10 minutes un covered

  11. Serve with avocado, fresh cilantro, fresh tomatoes and the remaining Jalapeño sauce!

Notes

  • SERVINGS: 8 servings

  • PREP TIME: 30 minutes

  • COOK TIME: 35 minutes

  • INGREDIENTS: 24

  • DIFFICULTY: EASY

Vegab Enchilada Lasagna with Creamy Cilantro Sauce

Vegan Creamy White "Chicken" Chili

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This Vegan Creamy White “Chicken” Chili is loaded with hearty wholesome ingredients, all immersed in a flavourful creamy broth. Made in just 1 pot in under 30 minutes!

| vegan + gluten free |

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Chili is probably one of my favourite go-to meals to make. It’s fast, easy, healthy, packed with protein and can be loaded with any vegetables I have on hand! Plus, it’s perfect for meal prepping because it's freezer friendly and lasts in the fridge for a good amount of days. This Vegan White Chicken Chili is no different. Despite being creamy, it is totally dairy free and really quite healthy!

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There isn’t a lot going into this recipe, but I promise it does not lack in flavour. You can really use any vegetables that needs to be used up as long as you have the base of the main ingredients.

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I’m also all about one pot meals lately. Not only does it reduce the amount of appliances I have to wash, but the flavours come together so much more!

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I really can’t get over how creamy this chili turns out with the use of heavy oils and dairy creams. It’s the perfect meal to impress anyone… even those that aren’t vegan :)

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Why you’ll love this Vegan Creamy White Chicken Chili, it’s:

  • loaded with flavour

  • creamy

  • hearty

  • completely dairy free

  • meal prep friendly

  • made in just one pot

  • packed with protein

  • and incredibly delicious!

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Tips and Tricks to making Vegan Creamy White "Chicken" Chili

  • Although I have provided exact measurements for ingredients, every time I make this I eyeball things and still comes out delicious. Truly a no-fail recipe!

  • I’ve added in carrots, tomatoes and bell peppers into this chili and comes out great! Use those left over vegetables you have on hand.

  • If you don’t have access to soy curls or need a gluten free version, you can substitute it with firm tofu.

  • Once you add in the cream cheese, depending on the consistency of how you like your chilis add in more broth. Sometimes I like it super thick and creamy so I leave it as is and let it sit on the stove turned off. When I like it more viscous, I’ll add in 1/2 - 1 c of extra broth to thin it out. The longer the chili sits and simmers the more flavourful the overall chili will get!

  • For freezing: follow recipe as is and allow it to cool. Portion out the servings and freeze. Lasts for up to 3 months.

  • This recipe will last in the fridge up to 5 days.

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If you recreate this Vegan Creamy White "Chicken" Chili please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 1/2 pack of soy curls, rehydrated (100g dried)

  • 1 yellow onion diced (220g)

  • 2 cloves garlic minced     

  • 2.5-3 c vegetable broth

  • 2 cans great Northern beans, drained and rinsed (15oz each)

  • 2 cans diced green chiles (4 oz each)

  • 1 can whole kernel corn drained (15 oz can)

  • 2 tsp cumin

  • 1 tbsp chili powder

  • 1 c cream cheese (230g)

  • Salt and pepper to taste

  • Optional toppings and add-ins: cilantro, avocado, lime juice, cayenne and/or maple syrup for a bit of sweetness


     


Method

  1. Fry garlic, onions, and soy curls with lime juice (around 5 minutes)

  2. Add in vegetable broth, beans, corn, chiles and spices into the pot.

  3. Bring to boil and reduce to simmer, and allow to cook uncovered for 10 minutes.

  4. Turn off heat. Add in cream cheese and mix until melted and smooth. Mix in some chopped cilantro if desired and serve!

Notes

  • SERVINGS: 4

  • PREP TIME: 5 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 9

  • DIFFICULTY: EASY

1 Pot Curried Coconut Tomato Soup

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This 1 Pot Curried Coconut Tomato Soup is comforting, warming and incredibly flavourful with a spicy kick! Made with just 7 pantry staple ingredients and 20 minutes, it’s perfect for meal prepping or a quick weeknight meal.

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Since winter started, I have been craving nothing more than a huge bowl of warming soup.

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What I love about this soup is that it’s made with pantry staple ingredients that I ALWAYS have on hand! It’s budget friendly and great for meal prepping. And whenever I’m in need of a quick meal, I can easily make it in just 20 minutes.

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I hope you try and love this 1 Pot Curried Coconut Tomato Soup! It’s:

  • so warming

  • comforting

  • satisfying

  • packed with flavour and spices, with a big spicy kick!

  • & so incredibly tasty!

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Tips and Tricks to making 1 Pot Curried Coconut Tomato Soup

  • Using a good curry paste is key to making a flavourful curried coconut soup. My go-to curry paste is the maesri red curry paste!

  • Depending on the curry paste you use, adjust the amount you use. The maesri curry paste is quite spicy so I use around 1.5 tbsp. As well, adjust the spiciness by balancing it with the amount of sweetness with the coconut sugar.

  • If you don’t have an immersion blender, I like to pre-blend by diced tomatoes and then add the rest of the ingredients into the pot.

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If you recreate this 1 Pot Curried Coconut Tomato Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Saute onions and curry paste until onions become tender over med high heat (3 mins).

  2. Add your crushed tomatoes into the pot along with the coconut milk, sugar, lime juice and soy sauce.

  3. Using an immersion blender, blend contents until smooth.

  4. Allow it to come to a boil, and then reduce to a simmer, for around 5-7 minutes.

  5. Serve alongside your choice of protein, vegetables and grains.

Notes

  • SERVINGS: 2-3

  • PREP TIME: < 5 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 7

  • DIFFICULTY: EASY

Ingredients

  • 1 onion, minced (145g)

  • 1-2 tbsp red curry paste (45g)

  • 1 28 oz diced fire roasted tomatoes

  • 1 13.5 oz can coconut milk

  • 1.5 tbsp coconut sugar

  • 1 lime, juiced (around 2 tbsp)

  • 2 tbsp soy sauce

  • optional add ins: veggies, firm tofu, beans & garnish with basil, cilantro, green onions and/or coconut cream


Vegan Supreme Mac & Cheese

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Vegan Mac & Cheese just got a whole lot better. This SUPREME Mac & Cheese cheesy, creamy & packed with flavour!

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Mac & Cheese is definitely on my top 5 list of comfort foods. Al dente little pieces of noodles covered in a creamy cheesy sauce, mmm. When I went vegan, I can honestly say I have not missed the mac and cheese I grew up on because of this cheese sauce & all the ones I’ve tried at restaurants. They all have their own spin to them but are all delicious in their own way, just like any other traditional mac & cheese! This recipe was inspired by a place I visited in the summer called Parka Food Co in Toronto (which is one of my favourite places). We had a chance to try their burgers, fries and their mac & cheese supreme. The burgers were incredible, the fries were crispy but the mac and cheese…. I couldn’t stop eating it. I was so keen on making it at home because Toronto is quite far from me and I wanted people that aren’t from Toronto to have a taste of this glorious bowl of cheesy goodness.

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It starts with a creamy mac and cheese sauce. Then some home made pico de gallo. And of course, the guacamole! Super simple, right?

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I always keep my Magic Cheese Sauce on hand because it’s perfect not only as a dipping sauce, but to douse perfectly cooked pasta in. And with the addition of fresh tomatoes and herbs, along with the creamy guacamole… it’s perfection.

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Think cheesy & creamy mac, elevated to the next level with more creaminess and bursts of little juicy tomatoes and crunchy bits of veg. It’s amazing.

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I really hope you guys try & love this recipe, it’s:

  • cheesy & creamy

  • packed with flavours and textures

  • the perfect twist on old fashion mac & cheese

  • made 100% vegan

  • gluten free friendly

  • the perfect dish to bring to any party or potluck

  • incredibly easy to make

  • and so. dang. delicious.

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Tips and Tricks to making Vegan Supreme Mac & Cheese

  • Adjust your seasoning and spices according to your taste buds! I never really measure any of the spices and taste as I go.

  • If you don’t have a vitamix, I highly recommend you soaking your cashews overnight as it becomes easier to blend.

  • If you prefer a “runnier” cheese, add a tbsp of plant milk at a time until you reach your desired consistency.

  • This mac & cheese can be made ahead of time, storing the salsa & guacamole in a separate tupperware and topping when ready to serve.

  • It can be enjoyed cold, room temp or hot!

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If you recreate this Vegan Supreme Mac & Cheese please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 recipe of magic cheese sauce

  • 1 package (300g) of macaroni or fusilli pasta

  • 1/2 c diced tomatoes

  • 1/4 of an onion, diced

  • 1 small jalapeno

  • handful of cilantro, chopped

  • 1 c homemade guacamole (or mashed avocado)

  • salt & pepper to taste

     


Method

  1. Boil a pot of water and cook pasta according to instructions

  2. In the meantime, prepare cheese sauce.

  3. Drain and rinse the pasta with cold water

  4. Prepare toppings by dicing the tomatoes, onions, japaleno and cilantro

  5. Mash 1-2 ripe avocados until smooth

  6. Mix cheese sauce and pasta together

  7. Top with guacamole, tomatoes, onions, jalapeno, cilantro & serve!

Notes

  • SERVINGS: 4

  • PREP TIME: 15 minutes

  • COOK TIME: 8-10 minutes

  • INGREDIENTS: 7

  • DIFFICULTY: EASY

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Creamy Pumpkin Scalloped Potatoes

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These Scalloped Potatoes are covered with a Creamy Pumpkin sauce. A hearty and comforting dish, perfect for the winter season! Made with just 9 simple plant based ingredients.

Vegan, gluten, nut & oil free.

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Potatoes are one of my top 5 staples in my kitchen. I always have a variety of potatoes on hand because they’re so versatile and make a great base for so many dishes. My absolute favourite way to eat potatoes are oven baked or air fried, but I thought it was time to experiment a little more with these pretty basic spuds. I had some extra pumpkin on hand and wanted to put them into good use while they’re still in season. Pumpkin is a great substitute for sweet potatoes so I turned back to my trusty Magic Cheese Sauce and swapped out the sweet potato for pumpkin and added in a few other ingredients to make it thick & bake well. Out came creamy delicious cheesy scalloped potatoes!

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It starts with 9 simple pantry staple ingredients…

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The sauce blended and potatoes layered. Sprinkled with vegan nut free parmesan. Then popped into the oven for around an hour.

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This dish is so easy to make and can be prepared ahead of time. Great for parties, gatherings, nights when you don’t feel like cooking or even to meal prep!

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Why you’ll love these Creamy Pumpkin Scalloped Potatoes, its:

  • creamy

  • cheesy

  • flavourful

  • hearty & comforting

  • vegan friendly

  • dairy nut, oil & gluten free

  • & so dang delicious!

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Tips and Tricks to making Creamy Pumpkin Scalloped Potatoes

  • You can make this dish ahead of time by chopping up the potatoes and keeping it submerged in cold water overnight. Have the sauce prepared before hand. The day you want it cooked, layer the potatoes, pour over the sauce, sprinkle with the parmesan and place into the oven.

  • For the cooked version, cook according to directions and once fully cooled place into the fridge covered. When ready to eat, place into the oven at 350F covered for 10 minutes or until heated through.

  • Make sure to really cut the potatoes as thin as possible to ensure it cooks all the way through when placed into the oven. If you find that your potatoes are cut a little thick, you can either nuke them into the microwave for a few minutes or bake for a longer period of time covered.

  • Use meltable vegan cheese in place of parmesan if you have some on hand, super delicious that way too ;)

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If you recreate this Creamy Pumpkin Scalloped Potato dish please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 recipe nut free parmesan

  • 4 medium potatoes (800g)

  • 1/3 c pumpkin puree

  • 1 + 3/4 c soy milk

  • 4 garlic cloves

  • 1/4 + 2 tbsp nutritional yeast

  • 2 tsp miso paste

  • 1/2 juice of a lemon

  • 2.5 tbsp corn starch

  • 1 tsp salt

  • 1 tsp pepper

  • optional: 1/2 tsp paprika, fresh herbs of choice to taste

     


Method

  1. Preheat oven to 375 F

  2. Peel the potatoes and slice them very thinly (around 1/8 of an inch thick) and place them into a bowl with cold water

  3. Prepare the sauce by adding the rest of the ingredients into a high speed blender

  4. Pour a bit of the sauce in a shallow baking dish to cover the bottom

  5. Drain the potatoes and begin layering on the potatoes, going around the baking dish and repeat 2-3 times (making 2-3 layers depending on the size of your baking dish)

  6. Pour over the rest of the sauce onto the potatoes

  7. Sprinkle with the parmesan cheese and bake in the oven covered for 1 hour and uncovered for 10 minutes.

Notes

  • SERVINGS: 6

  • PREP TIME: 10 minutes

  • COOK TIME: 70 minutes

  • INGREDIENTS: 9

  • DIFFICULTY: EASY