My healthy chocolate granola recipe combines hearty oats with sea salt, cacao powder, and hazelnut butter to make flavorful and CRUNCHY granola every time! It’s so easy to make.

If you’re craving more granola recipes, try my grain free granola, granola cups, or vanilla granola next!

Ask anyone what my go-to breakfast is, and they’ll tell you I’m obsessed with granola (hello, chai spiced granola!). But store-bought vegan granola is packed with sugar, and they never have enough chocolate for my liking. Since I started making it at home, I haven’t looked back!

Why you’ll love this recipe 

• Easy to customize. Most of the ingredients can be customized depending on what you have on hand. 
• Perfect texture. It can be hard to get homemade granola as crispy as store-bought brands. I tested this recipe a dozen times to ensure every bite was extra crunchy.
• Healthy. Just a little brown sugar and maple syrup add the perfect sweetness, while the cacao powder adds antioxidants, and the oats provide plenty of fiber. 
• Versatile. I prefer my granola over vegan yogurt, though you could easily add it to banana ice cream for a late-night treat.

Key ingredients 

• Rolled oats. AKA old fashioned oats. I wouldn’t recommend using instant oats as they don’t get crispy and are more prone to burning. 
• Sea salt. Optional, for a salty and sweet combination. 
• Cacao powder. You can also use unsweetened cocoa powder. 
• Hazelnuts. Both raw and roasted nuts will work. 
• Canola oil. Or any neutral flavored oil, like coconut oil or avocado oil. 
• Maple syrup. Adds sweetness and binds the granola together. I also had luck with agave nectar.
• Brown sugar. I prefer the moisture and caramelized flavor of brown sugar, though white sugar also works. 
• Hazelnut butter. Hazelnut butter and chocolate are a magnificent combination, but you can use any nut or seed butter of your choosing. 
• Water. To make the batter.
• Hazelnut extract. For nutty and sweet flavor. 
• Dark chocolate. Chopped.

How to make chocolate granola 

Step 1- Prep. Line a baking sheet with parchment paper and preheat the oven to 320F/160C.

Step 2- Mix dry ingredients. Combine the oats, salt, cocoa powder, and nuts in a large bowl. 

Step 3- Melt wet ingredients. Add the syrup, brown sugar, salt, nut butter, oil, and water to a small saucepan. Bring to a boil, then remove from the heat.

Step 4- Combine. Pour the syrup mixture over the oats, add the extract, and stir to combine. 

Step 5- Bake. Spread the granola onto the baking sheet and bake for one hour, stopping midway to stir. 

Step 6- Cool and serve. Let the granola cool completely, then use as desired or store for later.

Tips to make the best recipe 

• Choose good-quality chocolate. I prefer to use dark chocolate with at least 70% cocoa solids for a rich, intense flavor. 
• Pre-toast the oats. Toasting the oats in the oven before adding them to the recipe will give the granola a crunchy texture.
• Keep an eye on it. This granola is naturally dark in color, which means it can burn quickly. If you notice the edges starting to brown, stir the granola, then remove it from the oven.

Variations 

• Try different add-ins. Add sunflower seeds, shredded coconut, or dried fruit to the granola mixture before baking to boost the flavor.
• Substitute the hazelnuts. If chocolate and hazelnut aren’t your thing, try peanuts or pecans instead. 
• Use flavored chocolate chips. Instead of regular dark chocolate, I’ll sometimes use flavored chocolate chips, like peanut butter chocolate or white chocolate.
• Swap extracts. Try vanilla extract or almond extract to transform the flavor.

Storage instructions 

To store: Leftovers can be stored at room temperature in an airtight container for up to one month.

To freeze: Place granola in a ziplock bag and store it in the freezer for up to 6 months.

More sweet breakfast recipes to try

• Chocolate chia pudding
• Vegan banana bread
• Acai bowl

Frequently asked questions

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Chocolate Granola

Learn to make this chocolate granola in a few easy steps. It's filling, crunchy, chocolaty, and packed with nutrients, perfect to energize you at the start of your day!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 11 minutes minutes

Servings 16 servings

Calories 263kcal

Author Crazy Vegan Kitchen

Ingredients

• 4 cups Rolled Oats
• 1/2 teaspoon Sea Salt
• 1/4 cup Cocoa Powder
• 1 cup Hazelnuts Chopped
• 1/3 cup Canola Oil
• 1/2 cup Maple Syrup
• 1/2 cup + 2 Tablespoons Brown Sugar packed
• 2 tablespoons Hazelnut Butter
• 1/3 cup Water
• 1/2 teaspoon Hazelnut Extract
• 1/2 cup dark chocolate chopped

Instructions

• Preheat oven to 160 celsius and have a cookie sheet on hand.
• Mix Rolled Oats, Salt, Cocoa Powder and Hazelnuts in a large mixing bowl. Set aside.
• In a small saucepan, combine Maple Syrup, Brown Sugar, Sea Salt, Praline Paste, Oil and Water. Whisk, bring to a boil, take off the heat and pour into Oat mixture.
• Add Hazelnut extract and stir well till all of your oats and nuts are coated with the mixture and spread out on baking tray in a single layer.
• Bake for 30 minutes, and then stir mixture. Bake for another 30 minutes.
• Once baked, removed from oven and let cool thoroughly. Once cooled, stir in chopped Chocolate.

Notes

TO STORE: Leftovers can be stored at room temperature in an airtight container for up to one month.

TO FREEZE: Place granola in a ziplock bag and store it in the freezer for up to 6 months.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 79mg | Potassium: 219mg | Fiber: 4g | Sugar: 17g | Vitamin A: 4IU | Vitamin C: 0.5mg | Calcium: 44mg | Iron: 2mg

The post Chocolate Granola appeared first on Crazy Vegan Kitchen.

This vegan split pea soup recipe is incredibly delicious and super easy to make! The combination of split peas, veggies, and herbs creates a comforting AND satisfying soup that will have you eagerly going back for seconds.

Why you’ll love this recipe

• Rich and comforting flavors. This dish offers a satisfying blend of earthy, plant-based flavors and textures. This is my go-to soup, especially in cooler weather!
• Nutritious and filling. Packed with fiber, protein, and essential nutrients, split pea soup is not only delicious but also provides a nourishing meal that keeps you feeling full and satisfied.
• Easy to prepare. This a convenient option for a homemade meal. It requires minimal effort, making it a perfect choice for a quick and flavorful dinner or lunch. This can easily be made in advance too!

If you’re anything like me, soups are a wonderful way to meal prep. If you love this recipe you can also try my minestrone or lentil soup options.

Ingredients needed

• Yellow or green split peas. Split peas provide a rich, earthy flavor and creamy texture when cooked, making them the foundation of the dish. I find green split peas are slightly sweeter than yellow, so this choice is completely up to you.
• Onion and garlic. These aromatics add depth and savory notes to the soup, enhancing its overall taste.
• Carrots and celery. These vegetables contribute sweetness, texture, and additional nutrients to the soup, balancing the richness of the split peas.
• Vegetable broth. The broth serves as the base of the soup, providing a savory and flavorful liquid that helps cook the split peas and infuses the soup with delicious taste.
• Bay leaves. Bay leaves impart a subtle herbal aroma and flavor to the soup, adding complexity and enhancing the overall taste experience.
• Salt and pepper. To taste.

How to make vegan split pea soup

Step 1 – Prepare the veggies. Rinse the split peas under cold water, removing any debris. Set aside. In a large soup pot or Dutch oven, heat some oil over medium heat on a stove top. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Step 2 – Simmer the soup. Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking.

Step 3 – Blend the soup if desired. Once the split peas are cooked, remove the bay leaves from the soup. Use an immersion/stick blender or transfer a portion of the soup to a blender or food processor (in batches if necessary) and blend until smooth. Alternatively, you can leave it chunky if you prefer.

Step 4 – Season and serve! Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Serve the soup hot and garnish with your choice of toppings, such as croutons, fresh herbs, or a drizzle of olive oil. I LOVE to accompany my soup bowl with some fresh crusty bread.

Tips to make the best recipe

• Soak the split peas. Consider soaking the split peas overnight or for a few hours before cooking. This helps soften the peas and reduces the cooking time, resulting in a smoother and creamier soup.
• Blend for desired consistency. After cooking, you can choose to blend the soup partially or fully, depending on your preference. Blending a portion of the soup creates a smooth and creamy texture while leaving some chunks adds texture and depth. Adjust the blending to achieve the desired consistency.
• Use flavorful broth. Opt for a high-quality vegetable broth to infuse the soup with rich flavors. If you’re using store-bought broth, choose a low-sodium option so that you have more control over the overall saltiness of the soup. Pacific Foods Organic Low Sodium Vegetable Broth or Kitchen Basics Unsalted Vegetable Stock are some great options!
• Customize. This dish works well with a range of additional herbs, spices and vegetables. Potatoes are great way to bolster the soup, while thyme, smoked paprika and cumin can bring some additional warming flavors!

Storage instructions

To store: Allow the vegan split pea soup to cool completely before storing. Transfer it to an airtight container or cover the pot tightly with plastic wrap or a lid. Place it in the refrigerator for up to 4-5 days.

To freeze: If you want to store the soup for a longer period, you can freeze it. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion and freeze it for up to 3 months.

To reheat: To thaw the frozen split pea soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting. Reheat the soup on the stovetop over low to medium heat, stirring occasionally until heated through.

Recommended tools 

• Immersion/stick blender. The best tool for the job. Simply place the blades directly into the soup pot and blend until you have achieved the desired consistency.
• Blender. Works just as well, but you will have to transfer smaller portions of the soup to the blender at any given time.
• Food processor. No blender? A food processor works just the same.

More soup recipes to try

• Lentil soup
• Minestrone soup

Frequently asked questions

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Vegan Split Pea Soup

This vegan split pea soup recipe is incredibly delicious and super easy to make! The combination of split peas, veggies, and herbs creates a comforting AND satisfying soup that will have you eagerly going back for seconds.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 259kcal

Ingredients

• 2 cups split peas dried
• 1 large onion diced
• 3 cloves garlic minced
• 2 carrots diced
• 2 stalks celery diced
• 6 cups vegetable broth
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Rinse the split peas under cold water, removing any debris. Set aside.In a large pot or Dutch oven, heat some oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
• Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking.
• Once the split peas are cooked, remove the bay leaves from the soup. Use an immersion blender or transfer a portion of the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can leave it chunky if you prefer.
• Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Serve the split pea soup hot and garnish with your choice of toppings, such as croutons, fresh herbs, or a drizzle of olive oil.

Notes

TO STORE: Allow the split pea soup to cool completely before storing. Transfer it to an airtight container or cover the pot tightly with plastic wrap or a lid. Place it in the refrigerator for up to 4-5 days.

TO FREEZE: If you want to store the soup for a longer period, you can freeze it. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion and freeze it for up to 3 months.

TO REHEAT: To thaw the frozen split pea soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting. Reheat the soup on the stovetop over low to medium heat, stirring occasionally until heated through.

Nutrition

Calories: 259kcal | Carbohydrates: 48g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 1170mg | Potassium: 789mg | Fiber: 18g | Sugar: 9g | Vitamin A: 4059IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg

The post Vegan Split Pea Soup appeared first on Crazy Vegan Kitchen.

Learn how to prepare this hard-to-resist fall treat in less than 30 minutes. Made with just a few basic ingredients, this apple cider donuts recipe yields soft, fluffy donuts, full of apple cider flavor! 

Whether it’s fall or not, these egg and dairy free apple cider donuts need to be on your go to list. Trust me, once you try them, you’ll be hooked!

Why you’ll love these apple cider donuts  

• Easy to make. No special equipment is needed. Just a few simple ingredients and you can prepare a batch for family and friends.
• Perfect texture. Soft and fluffy on the inside, with a crispy sugar coating on the outside. Their perfect texture will leave you craving for more. 
• Full of fall flavors. With cinnamon and nutmeg you’ll enjoy the perfect fall spice flavors in every bite. 
• Kid-friendly. These donuts are a surefire hit with kids and great to bake with them too as no vats of hot oil are needed!

Ingredients needed

For the donuts

• All-purpose flour. The primary ingredient provides the structure for the donuts.
• Granulated sugar. Adds sweetness. 
• Baking powder. It helps the donuts to rise. 
• Baking soda. It makes the donuts fluffy and helps them to rise. 
• Ground cinnamon. Adds flavor and aroma. 
• Ground nutmeg. Adds flavor. 
• Salt. To taste. 
• Applesauce. Unsweetened. Adds moisture and tenderness to the donuts.
• Apple cider. Provides a rich apple flavor and aroma.
• Vegetable oil. To make a smooth batter, in place of melted butter. 
• Vanilla extract. Enhances the overall flavor of donuts. 

For the cinnamon sugar coating 

• Light brown sugar. Sweetens the cinnamon sugar coating.
• Ground cinnamon. Adds a warm, spicy flavor to the coating.

How to make apple cider donuts? 

Step 1 – Preparation. Preheat the oven to 350°F or 175°C. Meanwhile, grease a donut pan to bake the donuts. 

Step 2 – Mix the dry and wet ingredients. In a large mixing bowl, add all the dry ingredients and mix well. Take a separate bowl and combine and mix the wet ingredients. 

Step 3 – Make the donut batter. Now, pour the wet ingredients mixture into the flour mixture and mix until the dough is just combined. Once combined, transfer the batter to the donut pan. I like to use a piping bag to assist with this. I highly recommend, if you have one available.

Step 4 – Bake. Bake for 12-15 minutes or until golden brown and a toothpick comes out clean. While the donuts are in the oven, mix ground cinnamon and granulated sugar for the coating in a shallow medium bowl. 

Step 5 – Serve. Allow the donuts to cool slightly on a wire rack until they can be picked up, then dip in the cinnamon sugar mixture and serve. 

Tips to make the best recipe

• Let the batter rest for 10-15 minutes before baking. This will help the gluten to relax, making your donuts even more tender.
• Use fresh apple cider. The quality of your apple cider will significantly impact the flavor of your donuts. Opt for fresh, unpasteurized apple cider for the most intense flavor.
• Don’t overmix the batter. Mix the wet and dry ingredients just until combined, and avoid overbeating the batter to keep your donuts soft and fluffy. 

Storage instructions

To store. Transfer the leftovers to an airtight container to store in the refrigerator for 3-4 days. 

To freeze. Use freezer-safe bags or an airtight container to freeze for up to 3 months. 

More easy donut recipes to try

• Vegan donuts 
• Oreo donuts 
• Mini vegan chocolate donuts

Frequently Asked Questions

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Apple Cider Donuts

Learn how to prepare this hard-to-resist fall treat in less than 30 minutes. Made with just a few basic ingredients, this apple cider donuts recipe yeilds soft, fluffy donuts, full of apple cider flavor!

Course Breakfast/Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 284kcal

Ingredients

For the donuts

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup apple cider
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

For the coating

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

• Preheat your oven to 350°F (175°C) and grease a donut pan.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine the applesauce, apple cider, vegetable oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Fill the donut pan with the batter, smoothing the tops. Bake for 12-15 minutes or until a toothpick comes out clean.
• While the donuts are baking, mix the granulated sugar and ground cinnamon for the coating in a shallow bowl.
• When the donuts are done, let them cool slightly, then dip each one into the cinnamon sugar mixture.

Notes

TO STORE: Transfer the leftovers to an airtight container to store in the refrigerator for 3-4 days. 

TO FREEZE: Use freezer-safe bags or an airtight container to freeze for up to 3 months.

Nutrition

Calories: 284kcal | Carbohydrates: 67g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 391mg | Potassium: 77mg | Fiber: 2g | Sugar: 42g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 74mg | Iron: 2mg

The post Apple Cider Donuts appeared first on Crazy Vegan Kitchen.

This sweet, creamy, and refreshing homemade banana ice cream recipe uses just 2 ingredients! Ready in seconds, it is the perfect way to satisfy your cravings and it’s completely dairy-free!

Ice creams are a lovely treat, but with many packed full of artificial ingredients, I prefer the homemade kind. You won’t believe how quick and easy it is to whip this up in the comfort of your own kitchen. This is a healthy, guilt-free, quick fix and you don’t even need an ice cream maker.

Why you’ll love this banana ice-cream

• Healthy. Packed with nutrient rich bananas, this is a dessert your body will thank you for. 
• Diet-friendly. Whether you are vegan or prefer a gluten-free or dairy-free diet, it can always be on the menu. 
• Easy peasy. No chef skills are required, with a few simple steps you’ll have delicious ice-cream with a smooth and creamy texture.

Ingredients needed

Banana ice cream doesn’t demand any fancy ingredients. Here’s what you’ll need: 

• Bananas. You can use peeled, sliced, or even frozen banana chunks to make yummy ice cream.
• Vanilla extract. Optional, however, it elevates the taste and adds a touch of warmth to the recipe.

How to make homemade banana ice cream? 

Step 1 – Prepare the bananas. Peel and slice the bananas and place them in a freezer safe bag or container in the freezer for at least 6 hours. 

Step 2 – Blend. Place the sliced bananas into a blender with the vanilla extract. Blend the mixture until it turns smooth and creamy. Don’t forget to scrape down the sides of the bowl to avoid uneven mixing. 

Step 3 – Serve. You can either serve it immediately for a delightful soft serve experience or transfer the mixture into a container and freeze it for 2 hours to get a more firm and scoopable ice cream.

Tips and flavor variations

• Use ripe bananas. To attain a fresh, sweet and velvety texture to your ice cream, use ripe bananas. 
• Serve fresh. Savor the ice cream right after blending to get that perfect soft-serve texture and the best consistency. 
• Mix in yogurt or coconut cream. You can add a spoonful of yogurt during the blending process, or some coconut cream, for a little extra creaminess!
• Add some chocolate. Throw in some dark chocolate chips before blending for a little chocolaty goodness in every bite or drizzle some melted Nutella over the top at the end!
• Add some protein. This recipe works great with a scoop of protein powder too! This will allow you to experiment with a more diverse range of flavors, depending on your powder. I’m a big fan of cinnamon and peanut butter flavors.

Storage instructions

To store and freeze: Freeze banana ice cream in an airtight container. You can store it for up to 3 months. 

More healthy banana recipes to try

• Banana cream pie
• Vegan Banana Bread
• Strawberry banana smoothie 

Frequently Asked Questions

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Banana Ice Cream

This sweet, creamy, and refreshing banana ice cream uses just 2 ingredients. Ready in seconds, it is the perfect way to satisfy your cravings and it's completely dairy-free!

Course Dessert

Cuisine American

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 4 servings

Calories 124kcal

Ingredients

• 4 large bananas peeled, sliced & frozen
• 1 teaspoon vanilla extract

Instructions

• Place the frozen banana slices in a food processor or high-powered blender.
• Add the vanilla extract if desired.
• Blend until smooth and creamy, scraping down the sides of the bowl as needed.
• You can serve it immediately for a soft-serve consistency or transfer it to a container and freeze for a firmer ice cream.

Notes

TO STORE: Freeze banana ice cream in an airtight container. You can store it for up to 3 months. Consistency may be impacted by long term freezing.

Nutrition

Calories: 124kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 488mg | Fiber: 4g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 0.4mg

The post Banana Ice Cream appeared first on Crazy Vegan Kitchen.

You’ll love this gluten-free cupcakes recipe for its delightful vanilla flavor and moist, tender texture! With a simple mix of pantry staples, these come together effortlessly, offering a quick and easy way to enjoy delicious homemade GF treats!

Why you’ll love this recipe

• Dietary inclusivity. Suitable for gluten-sensitive individuals or those seeking gluten-free options.
• Delicious customizable flavor. This recipe offers delightful vanilla cupcake bases that can be frosted with a range of different frosting variations or you can experiment with mix-ins.
• Healthier choice. Uses wholesome gluten-free flours for a better-for-you treat.
• Easy indulgence. Simple to make, these cupcakes ensure a quick and satisfying baking experience.

Ingredients needed

• Gluten-free all-purpose flour blend. The base of the cupcakes, providing structure and texture without gluten.
• Almond flour. Assists to build structure and texture in the crumb.
• Granulated sugar. Sweetens the cupcakes and contributes to their overall flavor.
• Baking powder and baking soda. Leavening agents that help the cupcakes rise and become light and fluffy.
• Salt. Enhances the taste of the cupcakes and balances the sweetness.
• Unsweetened applesauce. Acts as a binder and moisture source, replacing eggs in this vegan recipe.
• Unsweetened almond milk (or any plant-based milk). Adds moisture and helps achieve the desired batter consistency.
• Vegetable oil. Provides moisture and contributes to the cupcakes’ softness.
• Pure vanilla extract: Infuses the cupcakes with a pleasant vanilla aroma and flavor.

How to make gluten-free cupcakes

Step 1 – Preparation. Preheat your oven to 350°F (175°C) and use cupcake liners to line a muffin tin. In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, almond flour, baking powder, baking soda, and salt until well combined.

Step 2 – Combine wet ingredients. In another bowl, mix together the unsweetened applesauce, almond milk, vegetable oil, and vanilla extract until well mixed.

Step 3 – Combine dry and wet ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. A few lumps are okay. Avoid using an electric mixer.

Step 4 – Fill cupcake liners and bake. Spoon the batter evenly among the cupcake liners, filling each about two-thirds full. Place the pan in the preheated oven for 18-20 minutes or until a toothpick or cake tester comes out clean. Avoid over baking.

Step 5 – Cool and serve! Remove the cupcakes from the oven, allow them to cool in the tin for a few minutes and then transfer them to a wire cooling rack.

Once the cupcakes are completely cooled, you can frost them however you like! I use a simple vegan vanilla buttercream frosting. Betty Crocker, Pillsbury and Duncan Hines all have great vegan options! They’re perfect as a simple snack or dessert. You can also make your own by mixing some soft vegan butter with powdered sugar, a little almond milk and some more vanilla extract.

Tips to make the best recipe

• Quality ingredients. Use high-quality ingredients for the best results. Choose a reliable gluten-free all-purpose flour blend, fresh baking powder and baking soda, and pure vanilla extract.
• Room temperature ingredients. Allow ingredients like vegan butter and plant-based milk to reach room temperature before mixing. This ensures even distribution and better incorporation, resulting in a smoother batter and more consistent baking.
• Don’t overmix. Mix the batter until just combined. Overmixing can lead to dense or tough cupcakes. Lumps in the batter are normal and will dissolve during baking, so resist the urge to over-stir.
• Cooling and storage: Allow the cupcakes to cool completely on a wire rack before storing or frosting them. If you frost them while they’re still warm, the frosting may melt or become runny.

Storage instructions

To store: You can store the gluten-free vanilla cupcakes at room temperature in an airtight container for 1 to 2 days. You can extend this buy refrigerating the cupcakes.

To freeze: Place the unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or resealable freezer bags. When ready to enjoy, let them thaw at room temperature before frosting or consuming.

Recommended tools 

• Muffin tin. To ensure the perfect form for your cupcakes.

More delicious cupcake recipes to try

• Ultimate Vegan Chocolate Cupcakes
• Hazelnut Raspberry Cupcakes

Frequently asked questions

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Gluten-free Cupcakes

You'll love these gluten-free cupcakes for their delightful vanilla flavor and moist texture, catering to a gluten-free diet. With a simple mix of pantry staples, this recipe comes together effortlessly, offering a quick and easy way to enjoy delicious homemade treats!

Course Dessert/Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 68kcal

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond milk unsweetened
• 1/4 cup vegetable oil
• 1/4 cup applesauce unsweetened
• 2 teaspoons pure vanilla extract

Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the gluten-free flour blend, almond flour, granulated sugar, baking powder, baking soda, and salt until well combined.
• In another bowl, mix together the unsweetened applesauce, almond milk, vegetable oil, and vanilla extract until well blended.
• Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Avoid overbaking.
• Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
• Once the cupcakes are completely cooled, you can frost them however you like! I prefer a simple vegan vanilla frosting. Betty Crocker, Pillsbury and Duncan Hines all have a great vegan option!

Notes

TO STORE: You can store the cupcakes at room temperature in an airtight container for 1 to 2 days. You can extend this buy refrigerating the cupcakes.

TO FREEZE: Place the unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or resealable freezer bags. When ready to enjoy, let them thaw at room temperature before frosting or consuming.

Nutrition

Calories: 68kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 143mg | Potassium: 1mg | Fiber: 1g | Sugar: 9g | Calcium: 39mg | Iron: 0.4mg

The post Gluten-free Cupcakes appeared first on Crazy Vegan Kitchen.

This chickpea stew recipe is simply delightful and only needs basic ingredients. Ready in less than an hour, it’s easy to make, and a healthy, aromatic and hearty meal! 

We love elevating our recipes with plant-based proteins, meatless but never flavorless. Like our chickpea curry, this stew recipe is full of flavors and nutrients. 

A healthy and delicious meal on the go! 

Why you’ll love this recipe 

• Easy to make. There is barely any hands-on time required, and the stew comes together very quickly.
• Budget-friendly. Cheap and affordable ingredients that can be found at any basic grocery store.
• Delicious. The combination of spices and herbs makes this stew taste amazing.
• Perfect for any time of year. This stew is hearty and comforting, whether it’s cold or warm outside.

What I love the most about this chickpea stew is that it can be served in different ways. It can be served over rice, quinoa, or pasta, or with a side of crusty bread for dipping in the flavorful broth, and tastes great every way! 

Ingredients needed 

This recipe calls for simple pantry staples and some warming spices. Here is what you’ll need:

• Olive oil. Use extra virgin olive oil. 
• Large red onion. Sliced. 
• Garlic. Minced.
• Sweet potato. Peel and cut it into small cubes. 
• Cumin. Ground. 
• Harissa paste. It’s a hot red chili paste that is primarily made from roasted red peppers. 
• Tomatoes. Crushed. 
• Chickpeas. Also known as garbanzo beans, drained. 
• Vegetable stock. Homemade or store-bought. 
• Sugar. Or any other sweetener, such as honey. 
• Maple syrup. Natural sweetener to balance the flavors. 
• Baby spinach. Remove the stalks. 
• Salt & black pepper. To taste. 
• Almonds. Toasted. 
• Parsley. Chopped. 

How to make a chickpea stew 

This recipe takes a handful of minutes to prep, and then it’s very hands-off! Ready to whip this up?

Step 1: Fry the sweet potato

Take a deep saucepan, heat some oil in it, and add garlic and onion to it. Fry these on low heat until translucent or 5 minutes. Then, add sweet potatoes and coat them with olive oil. 

Step 2: Add remaining ingredients and cook 

Now, add ground cumin and harissa paste. Cook on the stovetop for a minute or two before adding crushed tomatoes, drained chickpeas and vegetable stock. Mix everything well. 

Then, add maple syrup and sugar to the pan, cover with the lid and cook for at least 25 minutes or until the sweet potato has become soft. Continue stirring the stew during this time. 

Step 3: Add baby spinach 

Once the potatoes are cooked, add baby spinach and cover the pan with the lid to let the spinach wilt for a while. Serve with some rice, couscous, crusty flatbread or pita bread!

Tips to make the best recipe 

• If you don’t want to use canned chickpeas, soak raw ones overnight and cook them until they are tender before adding them to the stew. This will give the stew a more authentic, homemade flavor.
• To thicken the stew, mash some chickpeas with a fork or potato masher before adding them to the pot.
• Allow the stew to simmer for a longer period, up to an hour or more, to let the flavors meld together and create a rich, hearty dish. You can also cook this dish with a few whole bay leaves for additional flavor. Just be sure to remove them before serving.

Storage instructions 

To store. Leftover chickpea stew can be stored in the refrigerator in an airtight container for up to 5 days. 

To freeze. Place the leftovers in an airtight container to keep in the freezer for up to 3 months. 

Reheating. Heat it in the microwave or a pot on the stove before serving. 

More dinner recipes to try

• Lasagna
• Curry fried rice
• Mac and cheese
• Tomato tart
• Mushroom pasta

Frequently asked questions

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Chickpea Stew

Learn how to prepare this chickpea stew using simple ingredients. Ready in less than an hour, it’s easy to make, and a healthy and filling meal! 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 152kcal

Author Crazy Vegan Kitchen

Ingredients

• 1 tablespoon Olive Oil
• 1 large red onion sliced into crescents
• 2 teaspoons Garlic minced
• 1 small Sweet Potato peeled cut into 1 cm cubes (3 oz or 100 grams)
• 1 1/2 teaspoons Ground Cumin
• 2 teaspoons Harissa Paste
• 14 ounces Tomatoes canned
• 14 ounces Chickpeas canned
• 1/2 cup Vegetable broth
• 2 teaspoons Sugar
• 2 teaspoons Maple Syrup
• 3 oz Baby Spinach
• 1 teaspoon Salt to taste
• 1 oz Slivered Almonds toasted
• 1 tablespoon Parsley Chopped

Instructions

• In a deep saucepan, heat olive oil up. Fry sliced onion and garlic on low heat till onion turns translucent, about 5 minutes. Add tiny diced sweet potato to the pan and stir to coat in olive oil.
• Add Ground Cumin and Harissa Paste to the pan, and stir/cook for a minute or two to toast the spices off. After 2 minutes, pour in can of Crushed Tomatoes into the pan, along with drained chickpeas and 1/2 cup of Vegetable stock. Stir well.
• Add Sugar and Maple Syrup to pan, stir well, and cover pan with a lid. Let simmer, on low to medium heat, for about 25 minutes, or until sweet potato has softened.
• During hat 25 minute simmering time, stir the stew every 10 minutes or so to prevent scorching at the bottom of the pan.
• Once sweet potato is softened, add Baby Spinach into the pan, cover with a lid for a minute to let spinach wilt, and then uncover and stir spinach in.
• Taste, and season appropriately with Salt and Pepper.
• Serve with a side of Brown Rice, and top stew with Toasted Slivered Almonds and Chopped Parsley.

Notes

TO STORE: Leftover chickpea stew can be stored in the refrigerator in an airtight container for up to 5 days. 

TO FREEZE: Place the leftovers in an airtight container to keep in the freezer for up to 3 months. 

TO REHEAT: Heat it in the microwave or a pot on the stove before serving. 

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 773mg | Potassium: 390mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6794IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

The post Chickpea Stew appeared first on Crazy Vegan Kitchen.

This vegan corn chowder will definitely hit the spot with its signature creamy texture. Ready in less than an hour, it can serve as a quick and hearty meal!

If you love a good soup as much as me, especially in the cooler months, you should also try my split pea soup, lentil soup and my minestrone soup!

Why you’ll love this recipe

• Easy. This soup is super simple to make and comes together in no time!
• Budget-friendly. No fancy or expensive ingredients are required for this recipe.
• Healthy. Packed with vegetables and completely dairy-free, this is a healthier soup.

What I love about this recipe is just how cozy and hearty it is. If you’ve tried standard chowder before, you’ll be blown away by how incredible this one is!

Ingredients needed

For such a fancy-looking soup recipe, you’ll love the simple ingredient list. Here is what you’ll need: 

• Olive oil. Or any other neutral flavored oil. 
• Yellow onion. Diced
• Red bell pepper. Diced. 
• Celery sticks. Remove the stalks and dice before using. 
• Potato. Peeled and diced. 
• Flour. All-purpose flour. 
• Plant-based milk. Soy, almond, or oat milk. 
• Vegetable broth. Make it yourself or use store-bought. 
• Celery salt. To taste. 
• Smoked paprika. To taste. 
• Dried parsley. Finely chopped. 
• Fresh corn. Freshly shucked corn is preferred, but canned corn or frozen corn works well.
• Apple cider vinegar. Adds a tangy flavor to the dish. 
• Salt and black pepper. To taste. 
• Green onion. Finely chopped. 
• Cilantro. For garnish. 

How to make vegan corn chowder?

Simple is an understatement for this recipe. It follows a quick 5-step process that comes together in no time.

Step 1: Sautée red pepper, onion, and celery

Heat up a large cooking pot to prepare it before adding olive oil. Then add the red pepper, onion and celery sticks to sautée for 8 to 10 minutes to soften them up on medium heat.

Step 2: Add the potatoes, flour, milk, and broth

Once sautéed, throw in your potatoes, followed by the flour, all the while stirring to ensure that everything gets coated evenly. After letting it cook for a minute, grab your choices of milk, such as oat, soy or almond milk, and add it along with your vegetable broth.

Step 3: Boil, simmer and tenderize

Now that you have a watery mixture in the pot, add in dried parsley, smoked paprika and celery salt. Blend all of it in well and set the mixture to boil. When it starts to boil, cover up your cooking pot and turn the heat down to simmer. 

Let it simmer for 20 minutes, as the potatoes will take some time to tenderize. This will also help achieve a thick and creamy soup-like consistency.

Step 4: Add and cook corn kernels

Once done, add in the corn kernels, gradually stirring and mixing in the mixture, and again let it cook for another 10 minutes so that the corn kernels are softened up as well.

Step 5: Blend to thicken the chowder

In a cup, take some of the soup and put it into a blender, and blend till there are no bits and pieces left in it. Now add it back into the pot and mix well for some extra thickness. You can also use an immersion blender.

Tips to make the best recipe

• Let it simmer on low heat for some extra time to result in that extra creamy thickness in your chowder.
• For an even creamier soup, swap out the milk for full-fat coconut cream or milk from a can.
• If you use frozen corn for the recipe, be sure to thaw it before adding it.

Storage instructions

To Store. If you have leftovers, you can keep them it an air-tight container for 3 to 4 days in the fridge.

To Freeze. Let the soup sit out till it is room temperature before transferring it to a freezer-safe container. It can last up to 2 months in your freezer.

Reheating. Either microwave portions of the soup for 20-30 seconds or reheat in a soup pot until hot.

Frequently asked questions

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Creamy Vegan Corn Chowder

This Vegan Corn Chowder will definitely hit the spot with its signature creamy texture. Ready in less than an hour, it can serve as a quick and hearty meal.

Course Main

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 185kcal

Author Crazy Vegan Kitchen

Ingredients

• 1 tablespoon Olive Oil
• 1 small Yellow Onion diced
• 1 Red Pepper diced
• 2 sticks Celery diced
• 1 medium Potato peeled and diced
• 3 tablespoons Flour
• 1 cup milk
• 2 cups Vegetable Broth
• 1 teaspoon Celery Salt
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Parsley
• 4 Corn cobs shucked
• 1 teaspoon Apple Cider Vinegar
• 1/2 teaspoon Salt to taste
• 1 Green Onion for garnish
• 1/4 cup Cilantro for garnish

Instructions

• In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
• Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
• Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
• Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
• Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
• Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving.

Notes

TO STORE: If you have leftovers, you can refrigerate them it an air-tight container for 3 to 4 days.

TO FREEZE: Let the soup sit out till it is room temperature before transferring it to a freezer-safe container. It can last up to 2 months in your freezer.

TO REHEAT: Either microwave portions of the soup for 20-30 seconds or reheat in a soup pot until hot.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 1398mg | Potassium: 448mg | Fiber: 3g | Sugar: 11g | Vitamin A: 959IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg

The post Vegan Corn Chowder appeared first on Crazy Vegan Kitchen.

My vegan chili recipe is a Tex-Mex-inspired medley of flavors! With its simple preparation, you’ll have a hearty, satisfying meal on the table without any lengthy cooking times AND it’s better than Chipotle.

Why you’ll love this recipe

• Hearty and satisfying. I love to pack this dish with beans, vegetables, and flavorful spices, making it a filling and satisfying meal on its own. If you’re looking for the best vegetarian chili recipe, this is also it!
• Customizable. You can tailor the ingredients and spice level to suit your taste, whether you prefer it mild or with an extra kick.
• Nutrient-rich. It’s loaded with plant-based proteins, perfect for vegans and vegetarians alike. There is plenty of fiber, and essential nutrients, making it a wholesome choice.
• Easy to prepare. With straightforward steps and readily available ingredients, vegan chili is a convenient go-to recipe for busy days.

What is vegan chili made of?

• Olive oil. For sautéing the vegetables.
• Vegetables. White onion, carrot, red bell pepper and celery, all provide a wonderfully rich, savory and aromatic foundation to the dish. Not to mention some amazing texture.
• Vegan meat crumbles: Supply a protein-rich, meaty texture. You can make your own with my seitan recipe or I also like to use Beyond Meat Crumbles.
• Tomato paste and crushed tomatoes. Intensifies the tomato flavor and thickens the chili.
• Vegetable Broth. Adds moisture.
• Mexican chili spice mix. Infuses the chili with classic southwestern flavors, including garlic, paprika and chili powder.
• Ground cumin. Enhances the overall warmth in the chili.
• Sugar. Balances the acidity of the tomatoes.
• Mixed Beans. Offer a variety of textures, contributing protein and fiber. You can also just use black beans, kidney beans or pinto beans.
• Dark Chocolate. Surprisingly, deepens the flavor profile, providing a subtle richness to the chili.
• Salt. To taste.
• Garnishes and toppings. This part is totally up to you! But I like to serve with some fresh cilantro, avocado, chopped green onion and some cashew sour cream that I usually use for my Mexican quinoa.

How to make vegan chili

Step 1 – Sautee the veggies. In a large pot, heat the olive oil and saute the onion, carrot, red bell pepper and celery over medium heat until the onion has turned soft and translucent, and the other veggies have sweated down a bit, about 5-7 minutes.

Step 2 – Add the vegan meat, tomatoes and stock. Add vegan meat crumbles to the pot and cook, stirring, for another 5 minutes. Add tomato paste and crushed tomatoes to the pot, stir well and then add the vegetable broth. Bring to a simmer.

Step 3 – Add the spices, beans and chocolate. Once simmering, add in chili spice mix, cumin, sugar, drained can of beans and dark chocolate. Bring back to a simmer, cover with a lid and let cook for 30-35 minutes or until all the vegetables are tender and chili has thickened. Taste and season according to preference.

Step 4 – Serve! Serve with dairy-free cashew sour cream, cilantro, chopped green onion and avocado slices.

Tips to make the best recipe

Use in tacos or nachos. This chili makes an excellent addition to nachos, when layered over corn or tortilla chips with vegan cheese and vegan sour cream on top. You can also use it as filling for vegan tacos and fajitas! Don’t forget a squeeze of lime juice.

Make ahead for depth. Like many stews and chilis, the sauce in this dish will taste even better the next day. Consider making it in advance, letting the flavors meld overnight in a bowl, and reheating when needed.

Meal prep. This is a great meal to keep in the refrigerator for a few days or the freezer for a few weeks, ready to go for an quick and easy lunch or dinner.

Storage instructions

To store: Place any leftovers in an airtight container in the fridge. It can be kept for up to 4-5 days.

To freeze: For longer storage, you can freeze it in a freezer-safe container for up to 2-3 months. Reheat on the stove or in the microwave as needed.

More Mexican-inspired dishes to try

• Mexican quinoa
• Mexican cauliflower rice
• Elotes
• Stuffed Peppers

Frequently asked questions

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Vegan Chili

This vegan chili recipe is a Tex-Mex-inspired medley of flavors! With its simple preparation, you'll have a hearty, satisfying meal on the table without any lengthy cooking times.

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 46kcal

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large white onion diced
• 1 large carrot diced
• 1 large red bell pepper diced
• 1 large celery stalk, diced
• 1 cup vegan meat crumbles Beyond Meat Crumbles
• 2 tablespoons Tomato Paste
• 1 can crushed tomatoes 14 oz
• 1/2 cup vegetable broth
• 1 oz Mexican chili spice mix
• 1 teaspoon ground cumin
• 1 tablespoon sugar
• 1 can mixed beans drained
• 1/2 oz dark chocolate
• 1 teaspoon salt to taste

To serve:

• 1/4 cup cashew sour cream
• 1 large green onion chopped
• 1 bunch cilantro chopped
• 1 large avocado

Instructions

• In a large pot, heat olive oil up and saute the onion, carrot, red bell pepper and celery till onion has turned soft and translucent, and other veggies have sweated down a bit, about 5-7 minutes.
• Add vegan meat crumbles to pot and cook, stirring, for another 5 minutes.
• Add tomato paste to pot, stir well and then add in your tin of crushed tomatoes andvegetable broth to the pot.
• Bring to a simmer and add in chili spice mix, cumin, sugar, drained can of beans and dark chocolate.
• Bring back to a simmer, cover with a lid and let cook for 30-35 minutes or until all the vegetables are tender and chili has thickened.
• Taste and season according to preference.
• Serve with cashew sour cream, cilantro, chopped green onion and avocado slices.

Notes

TO STORE: Place any leftovers in an airtight container in the fridge. It can be kept for up

TO FREEZE: For longer storage, you can freeze it in a freezer-safe container for up to 2-3 months. Reheat on the stove or in the microwave as needed.

Nutrition

Serving: 1serving | Calories: 46kcal | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 0.1mg | Potassium: 0.1mg | Calcium: 0.1mg | Iron: 0.03mg

The post Vegan Chili appeared first on Crazy Vegan Kitchen.

This vegan jambalaya recipe is simple, quick, and loaded with flavors. Made in mere minutes, it’s a hassle-free meal for busy weeknights and great for meal prep!

I’m a huge fan of one-pot recipes because they are hands-off and easy to make. You can also check out a one-pot pasta, mac and cheese, and, of course, this glorious Cajun jambalaya.

Why this recipe works 

• Quick. This recipe comes together in minutes, and there is barely any hands-on time.
• Mess-free. It’s a one-pot recipe; no messy cleanup will be required after making it. 
• Healthy. Packed with vegetables, fiber, and protein, this is a well-balanced meal.

What I love about this recipe is just how easy it is to customize. Throw some tofu or tempeh for protein, or use leftover veggies.

Ingredients needed 

While the ingredient list may look lengthy, it’s basic pantry staples and vegetables. Here is what you’ll need:

• Oil. Any neutral flavored oil. 
• Celery. 
• Onion.
• Bell peppers.
• Jalapeno peppers. Even if you aren’t a fan of spice, some jalapeños adds a lovely subtle spice element to the dish. 
• Garlic. Minced. 
• Vegan sausages. A traditional jambalaya calls for smoked sausage so we throw in some vegan ones! 
• Hot sauce. Optional, but highly recommended!
• Tomatoes. I like crushed tomatoes from a can for simplicity.  
• Cajun seasoning. Truly transforms this dish from a standard jambalaya to something quite special.
• Spices. Cayenne pepper, smoked paprika, and dried thyme. 
• Short grain rice. Both white and brown rice will work.
• Vegetable stock. Choose a good quality stock, as the flavor will be prominent throughout. 
• Coconut sugar. Just a pinch of sugar to balance out the salty and umami flavors.  
• Salt and pepper. To taste. 
• Parsley. Chopped to serve. 

How to make vegan jambalaya 

In just three easy steps, you’ll be able to enjoy a hearty and filling jambalaya with Cajun flavors.

Step 1: Cook all the ingredients 

Add oil to a large saucepan, and sauté peppers, onion, celery, garlic, and jalapeño peppers for 5 minutes or until they become soft. Once softened, add crushed tomatoes, cayenne pepper, hot sauce, cajun seasoning, vegan sausage chunks, smoked paprika, and thyme to the pan and mix everything well using a wooden spoon.

Step 2: Add rice and cook 

Once the tomatoes are simmering, add rice, vegetable stock, salt, pepper, and coconut sugar to the pan. Mix it well, let it simmer for about 40 minutes on low heat and cover.

Step 3: Serve

After 40 minutes, remove the pan from the flame and mix everything. Mix chopped parsley and serve!

Flavor variations 

Like any good rice dish, this jambalaya is super easy to customize. Here are some ideas:

• Use brown or white rice. To be quite honest, any kind of rice will work well for this dish.
• Use quinoa as rice substitute. While also a grain, quinoa boasts more nutritional benefits than rice, including higher amounts of protein, fiber, and vitamin D.
• Add more protein. To make it a protein-rich meal, you can add chickpeas, white beans, and kidney beans. 

Tips to make the best recipe 

• If you want to reduce the cooking time, cook vegan jambalaya in an instant pot. Be careful not to overcook it.
• Keep stirring the rice while cooking because it can easily stick to the pan, adding a burned flavor. 
• If you find the mixture to be a little too thin, slowly add more stock to it. You want the mixture to be fluffy and thick, not mushy.  

Storage instructions 

To store. Put the leftovers in an airtight container and store in the refrigerator for 4-5 days.

To freeze. You can freeze jambalaya for up to 2 months in an air-sealed container.

Reheating. Reheat in the microwave or skillet until it warms up thoroughly.

More rice-based dishes to try

• Green curry fried rice
• Forbidden black rice salad
• Rice balls
• Brown rice black lentil salad
• Cauliflower rice

Frequently asked questions

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Vegan Jambalaya

This vegan jambalaya is simple, quick, and loaded with flavors. Ready in less than an hour, it’s a hassle-free meal for busy weeknights!

Course Main Course

Cuisine American, Cajun

Prep Time 1 minute minute

Cook Time 15 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 427kcal

Author Crazy Vegan Kitchen

Ingredients

• 1 tablespoon Canola Oil
• 3 stalks Celery diced
• 1 small yellow Onion diced
• 5 mini Bell Peppers diced
• 2 Jalapenos diced (use less/more according to taste)
• 4 cloves Garlic minced
• 4 Vegan Sausages sliced into chunks
• 1 tablespoon Hot Sauce
• 14 ounces tomatoes canned
• 1 1/2 tablespoons Cajun Seasoning
• 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Thyme
• 2 cups Rice
• 3 cups Vegetable Stock
• 2 teaspoons Coconut Sugar
• 1/2 tespoon Salt
• 1/4 teaspoon pepper
• 1/2 cup Parsley chopped

Instructions

• In a large saucepan, heat canola oil and sautee celery, onion, peppers, jalapeno peppers, and garlic until it has softened.
• Once softened, add vegan sausage chunks, hot sauce, crushed tomatoes, cajun seasoning, cayenne pepper, smoked paprika, and thyme into pan, and stir well with a wooden spoon.
• Once tomatoes start simmering, add rice, vegetable stock, coconut sugar, salt and pepper to the pan. Stir well and bring to a simmer.
• Cover pan with lid and let rice simmer for 40 minutes on a very low heat.
• After 40 minutes, turn off heat, uncover the pan and stir well to mix all ingredients together evenly.

Notes

TO STORE: Put the leftovers in an airtight container and store in the refrigerator for 4-5 days.

TO FREEZE: You can freeze jambalaya for up to 2 months in an air-sealed container.

TO REHEAT: Reheat in the microwave or skillet until it warms up thoroughly.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 87g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 881mg | Potassium: 603mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3742IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 3mg

The post Vegan Jambalaya appeared first on Crazy Vegan Kitchen.

This vegan blueberry muffin recipe is loaded with blueberries AND a blueberry compote! Simple ingredients and made in just one bowl, they’re perfectly moist and fluffy.

These blueberry muffins are truly the best dairy-free muffins you’ll ever make. This recipe is super versatile, using simple and affordable ingredients that you have in the pantry right this second. It’s made in one bowl, so requires a minimal clean-up!

These muffins are perfect for a healthy breakfast (we love serving them with some cinnamon rolls) or as a healthy after-dinner treat (alternating with brownies or blondies!). I personally love enjoying one in the afternoon with a homemade chai tea latte…it’s pure bliss!

Ingredients needed

• Blueberries – Both fresh and frozen blueberries are needed. If you don’t have fresh blueberries on hand, you can thaw out the portion that needs to be ‘fresh’. 
• White sugar
• All purpose flour
• Baking powder
• Salt
• Flax eggs – 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. 
• Coconut oil
• Vegetable oil
• Vegan buttermilk – Combine 1 cup of non-dairy milk with 1 tablespoon of apple cider vinegar. Let it sit for 10 minutes to curdle. 
• Vanilla extract

How do you make vegan muffins?

Step 1 – Prepare the muffin tin and preheating the oven. Be sure to grease the muffin pan carefully, to ensure the muffins don’t stick. 

Step 2 – Prepare the blueberry compote filling. Add the frozen blueberries to a small saucepan, along with one tablespoon of sugar. Place the saucepan over medium heat and bring to a simmer. Once it begins to simmer, mash the blueberries and mix well. Let it simmer for a further 6 minutes to thicken. Remove the pan from the heat and let it cool down.

Step 3 – Prepare the muffin batter. Whisk together the dry ingredients (flour, baking powder, salt and remaining sugar) then add the wet ingredients including the flax eggs, coconut, and vegetable oil. Mix until thick and combined. Slowly whisk in the vegan buttermilk and vanilla extract until smooth. Finally, fold through the blueberry compote, then the fresh (or thawed) blueberries until incorporated.

Step 4 – Distribute the batter amongst the muffin tin. Let the muffin batter fill each tin until the top and smooth it out. Sprinkle the top of each one with the lemon and sugar topping. See recipe card for full instructions.

Step 5 – Finally, bake the muffins. The muffins should take 17-19 minutes, so check them around the 17-minute mark and check up every minute until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. 

Tips for success

• Do not overmix the batter or else you risk them becoming slightly dense and tough. Mix the batter until all the ingredients are ‘just’ combined with no pockets of flour.
• Let the vegan ‘buttermilk’ sit for 10 minutes and avoid letting it sit longer. 
• Switch up the flavors for some variety. Add some chocolate chips (for vegan chocolate chip muffins) or other berries (for vegan strawberry muffins). 

How to store leftover muffins

You can store leftovers in an airtight container for up to 5 days. Feel free to freeze them if you’d like them to keep longer. 

More vegan muffins and sweet bread recipes

• Pancake bread
• Banana bread
• Vanilla cupcakes
• Chocolate cupcakes
• Carrot cake

Tools to make this recipe

• Muffin tin
• Muffin liners
• Non-stick saucepan

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Vegan Blueberry Muffins

These vegan blueberry muffins are light and fluffy and made in one bowl! Loaded with blueberries and a homemade blueberry compote, they taste incredible!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 195kcal

Author Crazy Vegan Kitchen

Ingredients

Lemon Sugar Topping:

• 1/3 cup Sugar
• 11/2 teaspoons Lemon zest

For the muffins:

• 1 1/2 cups Blueberries Frozen, divided
• 1 tablespoon Sugar
• 1/2 cup Blueberries Fresh
• 1 1/8 cup Sugar
• 2 1/2 cups All Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 Flax Eggs see notes
• 1/4 cup Coconut Oil melted
• 1/3 cup Vegetable Oil
• 1 cup vegan buttermilk see notes
• 11/2 teaspoons Vanilla Extract

Instructions

• Stir together sugar and lemon zest in small bowl until combined; set aside.
• Adjust oven rack to upper-middle position and heat oven to 200C/400F. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
• Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
• Whisk flour, baking powder, and salt together in a large bowl. Whisk the remaining 11/8 cups sugar, flax eggs, coconut oil, and vegetable oil together in a medium bowl until thick and homogeneous. Slowly whisk in Almond Milk buttermilk and vanilla extract until combined.
• Using a rubber spatula, fold the dry mixture into the wet mixture, along with 1/2 cup Frozen and 1/2 cup fresh blueberries until just moistened. Divide batter equally among prepared muffin cups. Spoon teaspoon of the cooked berry mixture into the center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
• Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Video

Notes

To make Flax Eggs – For each egg needed, combine 1 tablespoon Golden Flaxseed Meal with 3 tablespoons Water, stir and let sit for 1 few minutes.
To make Almond Milk Buttermilk – Combine 1 cup Almond Milk with 1 teaspoon Apple Cider Vinegar. Whisk, and let sit for 10 minutes.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 284mg | Potassium: 65mg | Fiber: 2g | Sugar: 28g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg

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