Vegan Thanksgiving Dinner Wraps
Vegan Thanksgiving Dinner Wraps

Vegan Thanksgiving Dinner Wraps

Welcome to another amazing recipe Mamas! If you were looking for a Vegan Thanksgiving recipe this easy vegan wrap will be an amazing idea for your family dinner!

If you are hosting a family meal or in need of a wonderful recipe to bring over to a friend’s house or family dinner, this plant-based recipe is gonna wow all of your guests, even the ones that like to stick to traditions, thanks to the delicious cranberry sauce and the pecans.

Bake – Wrap – Serve!

Vegan Thanksgiving Dinner Wraps
 

Choosing what to make for Thanksgiving seems truly like a daunting task. Is it going to be good? is everyone going to like it? They all rely on you to make that special day awesome, and it can be a lot of pressure.
Personally, on days like Thanksgiving, I usually cook meals I’ve made before, that are easy to make and are a crowd-pleaser.

This is one of the easiest quickest meals you could ever make for Thanksgiving. I love cooking, but during a holiday maybe you just want to rest, spend quality time with your family and not worry about waking up early to spend hours in the kitchen and even more hours cleaning up afterward.

Sometimes one just needs to chill and not think about all of this. This wrap is the perfect recipe for that. It comes together in no time but the pay-back in flavor will not disappoint you!

Vegan Thanksgiving Dinner Wraps

What you will need to make this Delicious Vegan Thanksgiving Dinner Wraps:

 

Ingredients Required:

Wraps

Sweet potatoes

Carrots

Pecans

Salad greens

Cranberry sauce

Chickpeas

Smoked paprika

Sumac powder

Chives

Salt&Pepper

 

Orgain Protein
 

Check out these other amazing Vegan Holiday Recipes!

The Perfect Vegan Cornbread

Super Simple Vegan Pumpkin Pie

Vegan Scalloped Potatoes

 

Benefits of…

Sweet Potatoes

  • They are an amazing veggie, a great source of fiber, and they are also naturally packed with vitamin B5, riboflavin, niacin, thiamin, and carotenoids due to their naturally orange color. Scientists have determined that sweet potatoes contain anti-inflammatory, anti-diabetic, and anticancer properties.

Pecans

  • This delicious nut is rich in protein, healthy fats, and fiber that can help keep you energized and satisfied. They are a good source of calcium, magnesium, and potassium, which help lower blood pressure. Most of the fat found in pecans is a healthy type called monounsaturated fat.

Cranberry Sauce

  • Cranberry sauce offers the same Vitamin C nutrients that can mean fewer colds and flu this winter. A half-cup serving delivers about 4 percent of your daily Vitamin C needs, but every little bit helps! Believe it or not, cranberry sauce can help you look like a million bucks.

 

Vegan Thanksgiving Dinner Wraps

Vegan Thanksgiving Dinner Wraps

Looking for an easy Thanksgiving recipe that brings forth all the wonderful tastes of Thanksgiving without spending hours in the kitchen? Try these vegan thanksgiving dinner wraps!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: American, holiday, Thanksgiving
Keyword: dairy free cheese, gluten free, Oil Free, Vegan Holiday Dinner, Vegan Thanksgiving
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 290kcal

Ingredients

  • 4 wraps
  • 1 sweet potato cut into semi-circles
  • 1 carrot cut into matchsticks
  • ½ cup pecans
  • 2-3 handfuls of microgreens or sprouts
  • ½ cup cranberry sauce
  • 1 can chickpeas drained, rinsed
  • ½ tbsp smoked paprika
  • ½ tbsp sumac powder
  • 1 tsp dried chives
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 430F/220C and line a baking sheet with parchment paper or a silicone mat.
  • Arrange sweet potato and carrot pieces on a sheet, trying to spread them out as much as possible. Sprinkle some salt and pepper on top and stick in the oven for 40 minutes. About halfway through, you want to flip sweet potato slices and give the carrots a gentle toss.
  • About 5 minutes before the end of the baking cycle, add the pecans onto the tray, allowing them to toast slightly.
  • Once your chickpeas are rinsed, transfer them into a mixing bowl. Add salt, pepper, paprika, sumac and chives. Toss everything together to ensure that chickpeas are well coated. Roast on a line tray or cook in a dry non-stick pan for 10 minutes.
  • Finally, when all ingredients are ready, distribute sweet potatoes, carrots, chickpeas, greens and pecans among the wraps. Drizzle some cranberry sauce on top and carefully close your wraps. Serve immediately or save for next day’s lunch.

Notes

**This is a delightful idea for an easy Thanksgiving lunch or small dinner with a few other sides (see our other thanksgiving posts for more ideas!). We had this with homemade mashed potatoes and it was just delicious. I am hooked!

Nutrition

Calories: 290kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 259mg | Potassium: 401mg | Fiber: 5g | Sugar: 18g | Vitamin A: 11851IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love.

Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

 

Find more healthy vegan recipes like this Vegan Thanksgiving Dinner Wraps when you join The WonderMamas Meal Plan Membership!

Vegan Meal Plan

Click on the image above or click here!

 

 

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Vegan Berry Winter Salad
Vegan Berry Winter Salad

Vegan Berry Winter Salad

Hello everyone, and welcome back to my blog! This vegan berry salad is perfect if you were looking for a yummy winter salad!

When eating vegan or plant-based, we often find ourselves having to create difficult recipes or eating sad salads. They can be extremely boring and tasteless.

You can’t put a bunch of leaves and some carrots in a bowl and call it a salad, you must add some spice to that! Also, what better way to spice up a salad than add some sweet berries?

Sauté – Boil – Simmer – Serve!

Vegan Berry Winter Salad
 

Sometimes I find myself really craving a salad like this one, so rich in flavor and yummy, almost like comfort food. I just want to grab everything that I have in the kitchen and pour it into a bowl, to make it the yummiest salad ever. I truly tried doing that with this recipe.

This salad has a lot of my favorite things: avocado, dried cranberries, a kickass homemade dressing and some good vegan protein source, like chickpeas.

I really wanted to pack it full of nutrients and yummy ingredients.

This time around, I really played around with flavor, especially for the dressing, which is made of balsamic vinegar, an ingredient that is commonly used here in Italy in salads. To that basic, yet super tasty dressing, I added stuff like: Medjool dates, soy sauce, dijon mustard and so on (you can find everything in the recipe card below!).

This salad dressing will pull together all the flavors in the salad and will make you forget you are eating a salad, really!

Add some croutons and nuts for the crunch and you have the perfect winter salad, that will satisfy all of you cravings!

Vegan Berry Winter Salad

What you will need to make this Vegan Berry Winter Salad:

 

Ingredients Required:

Red onion

Chickpeas/garbanzo beans

Spinach

Arugula

Strawberries

Blackberries

Avocado

Walnuts

Dried cranberries

Balsamic vinegar

Dates

Soy sauce

Dijon Mustard

Nutritional yeast

Onion powder

Garlic

 

Orgain Protein
 

Check out these other amazing Holiday Inspired Vegan Dishes!

The Perfect Vegan Cornbread
Vegan Scalloped Potatoes
Nourishing Vegan Stuffed Sweet Potatoes

 

Benefits of…

Blackberries

  • Like all berries, blackberries are packed with vitamins and fiber. They help with your immune system and they are also good for brain health and a good antioxidant!

Cranberries

  • Many people consider cranberries to be a superfood due to their high nutrient and antioxidant content. In fact, research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

Walnuts

  • Walnuts have a wealth of the good kind of fats — polyunsaturated fats, which are better for you than saturated fats. They also have a high amount of omega-3 fatty acids. Studies have shown that eating walnuts can help lower LDL (“bad”) cholesterol in particular, but also lower your cholesterol overall.

 

Vegan Berry Winter Salad

Vegan Berry Winter Salad

This delicious and vibrant vegan berry winter salad will turn any gloomy day into a bright and energetic one!
0 from 0 votes
Print Pin Rate
Course: lunch, Salad
Cuisine: American
Keyword: dairy free, easy vegan salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 406kcal

Ingredients

  • ½ red onion sliced thin
  • 1 can chickpeas/garbanzo beans rinsed and drained
  • 4 cups spinach
  • 2 cups arugula
  • 1/2 cup strawberries sliced thin
  • 1/2 cup blackberries
  • 1 avocado diced small
  • 1/2 cup walnuts crushed
  • 1/2 cup dried cranberries

Dressing

  • 1 cup balsamic vinegar
  • 3 Medjool Dates
  • 3 tbsp Soy sauce
  • 2 tbsp Dijon mustard
  • 3 tbsp nutritional yeast
  • 1 tbsp onion powder
  • 1 clove garlic minced

To serve

  • 1 loaf sourdough bread – left out to harden
  • 1 tsp vegan butter

Instructions

  • Start with the dressing: Cover the pitted dates with 2 cups of boiling water for 15 minutes if they are not already soft. Prep the salad while those soften up.
  • Chop the sourdough bread into small cubes and toss into a skillet with a tsp of butter. Toss until crispy!
  • Simply rinse and drain the chickpeas and prep the fruit and veggies.
  • Add all of the salad ingredients to a large bowl and lightly toss.
  • The dates should be ready! Scoop out ¼ cup (60 ml) of the boiling water and drain the rest. Add the ¼ cup water, dates and all dressing ingredients to a blender or food processor and blend until smooth. This will last for a week in the fridge. Taste test and adjust as needed.
  • Drizzle a good amount all over the salad. Enjoy!

Nutrition

Calories: 406kcal | Carbohydrates: 54g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Sodium: 895mg | Potassium: 954mg | Fiber: 11g | Sugar: 35g | Vitamin A: 3236IU | Vitamin C: 31mg | Calcium: 120mg | Iron: 3mg

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love.

Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

 

Find more healthy vegan recipes like this Vegan Berry Winter Salad when you join The WonderMamas Meal Plan Membership!

Vegan Meal Plan

Click on the image above or click here!

 

 

Vegan Berry Winter Salad
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Vegan Creamy Cauliflower Soup
Vegan Creamy Cauliflower Soup

Creamy Vegan Cauliflower Soup

Welcome back to my blog Mamas! Cold weather calls for yet another creamy vegan oh-so-amazing soup! This one with cauliflower will help you get all those greens in, without even noticing.

Even if it doesn’t seem possible, it’s getting cold here in Italy. And I’m always craving some comfort food, the creaminess and warmth of some good old soup will do the trick and it’s amazing, especially if you don’t follow a plant-based diet,

This Cauliflower Soup is a great way to get a good amount of fiber and vitamins that are required in a well-balanced diet. But apart from that, is so yummy and full of flavor that you won’t even realize you are eating veggies!

Sauté – Simmer – Blend – Serve!

Vegan Creamy Cauliflower Soup

I’m always looking for that one recipe that I can always fall on when I want to make something special but easy and nourishing. Everyone needs that one recipe in their back pocket for specific occasions, this soup is perfect for when you are looking for something packed with flavor and super healthy.

The base for this comforting bowl of soup starts with the amazing veggie that is cauliflower, which it’s amazing on its own. However the other ingredients really bring the flavor in. We have garlic, which apart from having great health properties, makes this soup soo yummy. The cashew and the onion give it those earthy notes that immediately make it comfort food, but healthy,

Something that I also try to do is making my own veggie broth. It’s a good use of vegetable scraps leftover from the week and it’s much more flavorful than store-bought. It’s really easy to make a good one, just add all the vegetables in a big pot of water, add salt and a little bit of pepper and let it simmer for about one hour.

My little secret to make the perfect batch of veggie broth is roasting 2 halves of an onion for a couple of minutes, and add it to the veggies for the broth!

Enjoy this bowl of creaminess and let me know how it turns out if you try it!

Vegan Creamy Cauliflower Soup

What you will need to make this Delicious Vegan Creamy Cauliflower Soup:

Ingredients Required:

Cauliflower

Onion

Celery

Garlic

Cashews

Vegetable broth

Apple cider vinegar

Croutons

Seeds

Chili flakes

Fresh herbs

Balsamic glaze

 

Orgain Protein
 

Check out these other amazing fall inspired soup recipes!

Creamy Vegan Carrot Apple Soup

Vegan Chicken-Less Noodle Soup

Butternut Squash & Thyme Soup

 

 

Benefits of…

Cauliflower

  • This veggie has many great nutrients. It is high in fiber, which encourages healthy gut microbiota, which is really important in order to maintain a healthy gut, which many believes is the key to a healthy body. Cauliflower is also high in choline, a nutrient needed by our body to guarantee the correct function of our brain and nervous system, to regulate memory, mood, muscle control, and other functions.

Onion

  • Packed With Nutrients. Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals. They were historically used as a preventative medicine during epidemics of cholera and the plague. They were apparently eaten by Roman emperor Nero as a cure for colds, and its reputation has made onions a popular component in the diets of many countries.

Celery

  • This veggie has received a lot of attention as a ‘superfood,’ with supporters claiming that celery juice helps combat a range of ailments, including inflammation, high blood pressure, and high cholesterol. In fact, celery Celery is rich in vitamins and minerals with a low glycemic index. You’ll enjoy vitamins A, K, and C, plus minerals like potassium and folate when you eat celery. It’s also low in sodium. Plus, it’s low on the glycemic index, meaning it has a slow, steady effect on your blood sugar.
Vegan Creamy Cauliflower Soup

Vegan Creamy Cauliflower Soup

This delicious vegan creamy cauliflower soup can be paired beautifully with other holiday dishes are enjoyed on its own!
5 from 1 vote
Print Pin Rate
Course: Side Dish, Soup
Cuisine: American
Keyword: creamy vegan soup, dairy free
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 148kcal

Ingredients

  • 1 head cauliflower broken into florets
  • 1 white onion peeled, chopped
  • 1 stalk celery chopped
  • 2 cloves garlic whole, peeled
  • ½ cup raw cashews
  • 3 cups vegetable broth
  • 1 tbsp apple cider vinegar

Soup Toppings

  • Salt and pepper to taste
  • Croutons
  • Seeds
  • Chilli flakes
  • Fresh herbs
  • Balsamic glaze

Instructions

  • Heat a medium non-stick frying pan. Add onions, garlic, celery and 1-2 tbsp of water. Saute these veggies on high heat for 2-3 minutes or until onions become translucent.
  • Transfer sauteed veggies into a large pot. Add cauliflower florets, cashews and vegetable broth. Bring the contents to boil, then turn the heat down to medium and let your soup simmer for about 15-20 minutes or until cauliflower is nice and soft.
  • Transfer your soup into a blender (or use an impact blender), add apple cider vinegar and blitz for 2-3 minutes, making sure the mixture is nice and smooth. Top with your preferred toppings and enjoy!

Nutrition

Calories: 148kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 752mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 375IU | Vitamin C: 72mg | Calcium: 47mg | Iron: 2mg

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love.

Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

 

Find more healthy vegan recipes like this Vegan Creamy Cauliflower Soup when you join The WonderMamas Meal Plan Membership!

Vegan Meal Plan

Click on the image above or click here!

 

 

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vegan apple walnut squash salad
Vegan Apple Walnut Squash Salad

 Vegan Apple Walnut Squash Salad

Welcome back beautiful! It’s a wonderful fall day here, and what screams fall more than a vegan salad with apples, walnuts and squash?

You can try to tell me in the comments, because I have no idea! This vegan salad is an amazing dish for when it’s cold, because the baked squash makes it warm and creamy.

And don’t worry if you want to try it and don’t have all the ingredients, this salad is quite versatile, you can replace the apples with whatever sweet fruit you have, and the walnuts with any crunchy nut. Same goes for the cranberries.

Have fun with it!

vegan apple walnut squash salad
 

What I love about this amazing plant-based recipe is that all the main ingredients are seasonal, which means more taste and more saving the planet. Did you know that buying seasonal ingredients is better for the environment?

I usually meal prep the dressing and store it in a glass container in the fridge, but if I didn’t have time to meal prep, I like to quickly whip it up and massage the kale while the squash is baking.

How easy is this healthy vegan recipe? All you need to do is:

Chop – Bake – Toss – Serve!

Vegan Apple Walnut Squash Salad
 

What you will need to make this Delicious Vegan Apple Walnut Squash Salad:

Kale

Squash

Apples

Walnuts

Cranberries

Tahini

Spices

 

Orgain Protein
 

Check out these other amazing fall inspired recipes!

Chickpea Tater Stew

Fall Must Try Harvest Bowl

Rainbow Stuffed Sweet Potatoes

 

Benefits of…

Kale

  • Kale is among the most nutrient-dense foods on the planet. It’s loaded with antioxidants, vitamin C and vitamin K. It’ helps reduce cholesterol and it’s really versatile, you can even make chips with it!

Squash

  • This vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That’s a serious nutritional power-packed veggie. All these vitamins help boost the immune system and make your skin glow!

Beet

  • Beets are a tasty veggie that has few calories and can help with fight inflammation, to improve your digestive system’s health and even help with weight loss.

 

vegan apple walnut squash salad

Vegan Apple Walnut Squash Salad

This delicious and vibrant fall salad will brighten up any cold afternoon!
5 from 1 vote
Print Pin Rate
Course: lunch, Salad
Cuisine: American
Keyword: healthy recipes
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 521kcal

Ingredients

  • 2-3 cups finely chopped kale
  • 4 cups diced roasted squash
  • 1 medium apple cored and diced
  • 4 small beets diced
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries

Dressing

Instructions

  • Preheat the oven to 400F or 200C and line the baking sheet with parchment paper. Add sweet potatoes or squash (diced) and beets (diced). Season with salt and pepper and bake for 25 minutes until soft.
  • Add dressing ingredients to the food processor and process until smooth. Taste and adjust.
  • In a large bowl, add kale and dressing. Begin to massage with your hands and massage for about 3-5 minutes. This makes the kale soft. Toss in apples, walnuts, cranberries and mix until coated.
  • Place salad into individual bowls. Once baking is complete, add 1 large scoop of the mix into salad bowls. Yummy!!

Nutrition

Calories: 521kcal | Carbohydrates: 62g | Protein: 12g | Fat: 30g | Saturated Fat: 3g | Sodium: 93mg | Potassium: 1211mg | Fiber: 10g | Sugar: 30g | Vitamin A: 18280IU | Vitamin C: 79mg | Calcium: 202mg | Iron: 4mg

In search of a High Speed Blender to make all your dressing dreams come true? Here are our top 3 picks:

Our Current Blender: The Vitamix Explorian Blender
      • It took me 3 years to choose this blender haha. I’m not even joking. I was so afraid of the price. So, instead, I purchased two other blenders in those 3 years that, low and behold, BROKE. The plant based lifestyle will wreak havoc on most blenders so you must choose a high quality one with a WARRANTY. The Explorian is one of the most inexpensive vitamix options but it still works great. I use it multiple times a day, every single day, and all of the recipes are from this beauty! Check out deals around Black Friday – you can usually snag one of these for under 200USD. For my European followers: Get ready to pay MORE than North America. I’m not sure why, but vitamix in Europe is double the price (which is actually more than double because we pay in euros/pounds/etc).

Vitamix Blender
 

Blendtec Classic Fit Blender
      • I have never owned a Blendtec, but I did live with someone who had one and it was pretty amazing. Never understood why it didn’t come with a tamper (?) but it does work beautifully. I am pretty biased with my years of experience with the vitamix over the Blendtec, but the price point is fantastic and there are TONS of videos out there comparing the two.

Blendtec
 

Nutri Ninja
      • I had a Ninja blender for years and years before I found the plant based lifestyle (or it found me). Prior to going plant based, I loved to make smoothies on a daily basis (still do today!). However, my smoothies were much *kinder* to the blender than today. While having owned both, I could just (and never would) compare a Ninja to a Vitamix – the difference is staggering. However, if you are just looking to blend up some oats, make light smoothies, or create epic dressings? Then go ahead and choose this one!

Ninja Bullet
 

Find more healthy vegan recipes like this Vegan Apple Walnut Squash Salad when you join The WonderMamas Meal Plan Membership!

 

Meal Plan Menus
 

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

Vegan Apple Walnut Squash Salad
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Vegan Chickpea Tater Stew
Vegan Chickpea Tater Stew

Hey folks, and welcome back to the blog! Today’s vegan and plant powered recipe is warm, nourishing, delicious, and packed full of nutrition. I would like to introduce you to the vegetable packed Vegan Chickpea Tater Stew!

This stew has some of my all-time favorite flu season ingredients: Carrots, Celery, Potatoes, Thyme, Oregano, Lemon, and vegetable broth. I always recommend finding a very high quality vegetable broth to use when making soups – it can be the difference between bland and delicious!

My favorite broth to use is the better than bouillon organic vegetable paste!

How easy is this healthy vegan recipe? All you need to do is:

Sauté – Boil – Simmer – Serve!

Vegan Chickpea Tater Stew
 

I think that this vegan stew is one of the easiest and most delicious vegan meals.

It might look like it’s just veggies and warm broth, however adding the chickpeas, or any other legume, makes it “A full meal”  as my grandma would say. Because it adds the proteins necessary to make it a nutritious and balanced meal.

Also, it’s perfect for when you don’t have time to cook and it’s cold outside. Just toss in the ingredients and let it simmer away!

Finally, I love this kind of dish because you can make it with everything you have left in the kitchen.
You can add any vegetable you want, even the ones that don’t look so fresh anymore, this way nothing goes to waste!

What you will need to make this Delicious Vegan Chickpea Tater Stew:

 

Chickpeas

Potatoes

Celery

Carrots

Onion

Garlic

Vegetable Broth

Spices

 

Orgain Protein
 

Check out these other amazing fall inspired soup recipes!

Creamy Vegan Carrot Apple Soup

Vegan Chicken-Less Noodle Soup

Butternut Squash & Thyme Soup

 

Benefits of…

Chickpeas

  • As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Celery

  • Celery is rich in vitamins and minerals with a low glycemic index. You’ll enjoy vitamins A, K, and C, plus minerals like potassium and folate when you eat celery. It’s also low in sodium.

Veggie Broth

  • Veggie broth is loaded with phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in the vegetables, herbs and spices that work together to help keep your body healthy!
    Vegan Chickpea Tater Stew

    Vegan Chickpea & Tater Stew

    Warm up this Fall & Winter season with this epic plant powered chickpea and tater stew!
    5 from 1 vote
    Print Pin Rate
    Course: dinner, lunch, Soup
    Cuisine: American
    Keyword: healthy recipes
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 199kcal

    Ingredients

    • 1 yellow onion diced small
    • 4 cloves garlic minced
    • 1 can garbanzo beans rinsed and drained
    • 4.5 cups vegetable broth
    • 1 lemon 1 tbsp reserved for the soup, the rest reserved for serving (wedges)
    • 2 celery ribs chopped small (1 cup)
    • 2 large yellow potatoes peeled and diced small (2 cups)
    • 3-4 medium carrots peeled and chopped (about 2 cups)
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1 ⁄2 tsp sea salt
    • 1 ⁄2 tsp black pepper

    To serve

    • 1 handful parsley chopped fine
    • Sourdough bread

    Instructions

    • Heat a large stock pot over medium-high heat. Add 1⁄4 cup of water and the diced onion.
    • Sauté for 4-5 minutes and then add the garlic and celery. Add more water, if needed, and sauté for an additional 4 minutes. Stir in the oregano and thyme.
    • After about 1 minute (and very fragrant), add in the remaining veggies. Bring to a boil and then simmer for 17-20 minutes until the potatoes are tender (could be less depending on the size of the chopped potatoes and carrots).
    • Taste test and adjust to your liking. You can stop here OR you can blend half of the soup to create a chowder. It’s up to you. Remove from heat and stir in the parsley. Serve each bowl of soup with a lemon wedge.

    Nutrition

    Calories: 199kcal | Carbohydrates: 46g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 1013mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8206IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg

    Looking to lower your waste while prepping? Check these out!

    Compostable & Unbleached Parchment Paper

    Compostable Parchment Paper
    The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love.

    Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

    Vonuva Plant Based Wax Wraps

    Plant based wax wraps
    Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

    Plastic-Free Glass Containers

    glass Tupperware
    Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

     

    Find more healthy vegan recipes like this Vegan Chickpea Tater Stew when you join The WonderMamas Meal Plan Membership!

    Click on the image above or click here!

     

     

Vegan Chickpea Tater Stew
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Pomegranate Sweet Potato Salad 1
Vegan Pomegranate Quinoa Salad

 Vegan Pomegranate Quinoa Salad

Welcome back Mamas! Today I’m coming to you with a tasty pomegranate salad for Fall!

This Vegan Pomegranate Quinoa Salad is the a fantastic combination between a nourishing, filling, hearty fall meal and a light salad. It’s a perfectly balanced dish, the quinoa is high in protein and fibers, and adds heartiness to the dish.

The sweet potatoes and the amazing cashew dressing add creaminess and so much taste. Finally, the pomegranate, which is rich in antioxidants, adds that wonderful crunch and makes it so colorful and pretty!

  Pomegranate Sweet Potato Salad  
 

  This recipe is one of my favorite because all of the ingredients are seasonal, meaning they are much more tasteful during this time of the year.

As a matter of fact, by eating produce grown close to home, we can reduce our carbon emissions and reconnect with the land.

For instance it’s so easy to grow baby spinach, you can even do it in a pot!

Just make sure you plant them at the end of the summer, just before it gets cold, and harvest them when – well – they’re still babies! It’s been raining quite frequently lately, and I haven’t even watered them since I planted the seeds.

 

Pomegranate Sweet Potato Salad 6 
 

What you will need for this delicious Vegan Pomegranate Quinoa Salad …


Ingredients Required:

Sweet potato

Walnuts

Pomegranate seeds

Vegetable broth

Quinoa

Parsley

Baby spinach

Cashews

Lemon

Maple syrup 

 

Orgain Protein
 

Find more heartwarming recipes below: 

Cranberry Orange Walnut Salad: Vegan and Oil Free!

Veggie Packed Pineapple Tofu Salad

Vegan Harvest Bowl with Turmeric Dressing

Benefits of…

Walnuts

  • Walnuts are amazing for adding good fats to your diet. They also have a high amount of omega-3 fatty acids, which are a great help against cardiovascular diseases. Studies have shown that eating walnuts can help lower LDL (“bad”) cholesterol in particular, but also lower your cholesterol overall.

Pomegranate seeds

  • Pomegranate has anti-oxidant and anti-viral properties because is said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid. Wonderful to prevent colds and other viruses typical of the fall months.

Cashews

  • A part from being so tasty, cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.


Pomegranate Sweet Potato Salad

Pomegranate Sweet Potato Salad

Try this delicious vegan pomegranate sweet potato salad to brighten up the fall and winter days!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: beginner friendly, healthy recipes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 492kcal

Ingredients

  • 2 Sweet potatoes diced in cubes
  • 1/2 cup Walnuts crushed
  • 1/2 cup Pomegranate seeds add more as you wish!
  • 1/2 cup Quinoa Dry - Rinse before cooking
  • 1 cup Vegetable broth
  • 3 tbsp Fresh parsley minced
  • 4-8 handfuls Baby spinach

Dressing

  • 1 cup Cashews soaked overnight
  • 1 Lemon juiced
  • 3/4 cup Water
  • 1/4 tsp Sea salt
  • 1/2-1 tbsp Maple syrup

Instructions

  • Preheat the oven to 400F/200C and line the baking sheet with parchment paper or a silicone mat. Peel and dice the sweet potatoes into small cubes. Season with just a bit of salt and pepper and bake for 25-30 minutes until fork tender and/or brown to your desired preference.
  • While the sweet potatoes cook, rinse the quinoa in a mesh strainer and add to a small saucepan with 1 cup vegetable broth. Bring the quinoa to a boil and then a light simmer.
  • Removing the seeds from the pomegranate: Begin by rolling the pomegranate on the countertop to make the seed removal much easier. Slice the pomegranate into 4 sections and peel the skin away while scooping the seeds into a small dish. The rolling of the pomegranate helps to release the seeds without too much hassle.
  • Mince the parsley and add all of the dressing ingredients into a small blender or food processor. Blend until smooth, taste test and adjust to your preference.
  • Once the quinoa and sweet potatoes are ready, let cool slightly and then toss gently with all of the ingredients. Drizzle the dressing over and serve.

Nutrition

Calories: 492kcal | Carbohydrates: 58g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Sodium: 477mg | Potassium: 1047mg | Fiber: 9g | Sugar: 13g | Vitamin A: 19210IU | Vitamin C: 31mg | Calcium: 114mg | Iron: 5mg

In search of a High Speed Blender to make all your DIY recipe dreams come true? Here are our top 3 picks:

Our Current Blender: The Vitamix Explorian Blender
  • It took me 3 years to choose this blender haha. I’m not even joking. I was so afraid of the price. So, instead, I purchased two other blenders in those 3 years that, low and behold, BROKE. The plant based lifestyle will wreak havoc on most blenders so you must choose a high quality one with a WARRANTY. The Explorian is one of the most inexpensive vitamix options but it still works great. I use it multiple times a day, every single day, and all of the recipes are from this beauty! Check out deals around Black Friday – you can usually snag one of these for under 200USD. For my European followers: Get ready to pay MORE than North America. I’m not sure why, but vitamix in Europe is double the price (which is actually more than double because we pay in euros/pounds/etc).

Vitamix Blender
 

Blendtec Classic Fit Blender
  • I have never owned a Blendtec, but I did live with someone who had one and it was pretty amazing. Never understood why it didn’t come with a tamper (?) but it does work beautifully. I am pretty biased with my years of experience with the vitamix over the Blendtec, but the price point is fantastic and there are TONS of videos out there comparing the two.

Blendtec
 

Nutri Ninja
  • I had a Ninja blender for years and years before I found the plant based lifestyle (or it found me). Prior to going plant based, I loved to make smoothies on a daily basis (still do today!). However, my smoothies were much *kinder* to the blender than today. While having owned both, I could just (and never would) compare a Ninja to a Vitamix – the difference is staggering. However, if you are just looking to blend up some oats, make light smoothies, or create epic dressings? Then go ahead and choose this one!

Ninja Bullet

Find more healthy vegan recipes like this Pomegranate Sweet Potato Salad  recipe when you join The WonderMamas Meal Plan Membership!

 

Meal Plan Menus
 

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

Pomegranate Sweet Potato Salad 6
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Vegan Stuffed Sweet Potatoes
Nourishing Vegan Stuffed Sweet Potatoes

Nourishing & Healthy Vegan Stuffed Sweet Potatoes with Oil-Free Cream Dressing


Hey folks, and welcome back to the blog! Today, I am thrilled to share a brand new delicious and nutritious plant powered meal with you! All you need are a few simple ingredients from the produce section and oh-so-yummy spices. I always recommend choosing high quality spices to make your meals pop even more – it’s so worth the effort.

So here’s how we tackle today’s vegan & healthy recipe:

Bake – Blend – Stuff – Drizzle!

Vegan Stuffed Sweet Potatoes
 

Find more heartwarming recipes like these Vegan Stuffed Sweet Potatoes below: 

Vegan Harvest Bowl with Turmeric Dressing

Creamy Vegan Pumpkin Pasta

Vegan Beet and Pomegranate Bowl with Cashew Creme

Benefits of…

Cauliflower

  • Cauliflower is an excellent source of vitamins and minerals, containing some of almost every vitamin and mineral that you need!!

Sweet Potatoes

  • Sweet Potatoes are highly nutritious. They are a great source of fiber, vitamins, and minerals and promote gut health, which is great for your immune system. It’s also a great food to stock up with as it lasts quite long without going bad.

Chickpeas

  • Chickpeas are an excellent source of protein, which has a variety of health benefits, ranging from weight management to bone health. They are a great choice for vegan and non-vegans alike!

Orgain Protein

What you will need for these nourishing fall vegan stuffed sweet potatoes…


Ingredients Required:

Sweet potato

Onion

Cauliflower

Chickpeas

Tahini

Spices

 


 

Vegan Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes

These vegan stuffed sweet potatoes are full of nourshing goodness and topped with a creamy oil free dressing!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: beginner friendly, healthy recipes
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4
Calories: 461kcal

Ingredients

  • 1 Onion sliced
  • 4 Sweet Potatoes 1 for each person
  • 1 small Cauliflower head chopped into florets
  • 1 can Garbanzo beans rinsed/drained
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 2-3 Handfuls Salad greens

Dressing

  • 1/2 cup Tahini
  • 3 tbsp Lemon juice
  • 2 Garlic cloves Crushed
  • 3 Medjool dates pitted (or maple syrup / sugar of choice)
  • 3/4 tsp Sea salt
  • 3/4 cup Water

Instructions

  • Preheat the oven to 400F/200C.
  • Wash and pierce sweet potatoes, rinse/drain garbanzo beans, chop onion, and slice cauliflower into florets. Toss the beans and florets in paprika and cumin powder.
  • Place the chopped onion, sweet potatoes, cauliflower and beans into the oven as is and bake for 45-50 minutes, until the sweet potatoes are fork tender.
  • Blend tahini sauce. Taste and adjust.
  • Once potatoes are done, slice in half. Stuff with equal parts onion, cauliflower florets, garbanzo beans, salad greens, and a nice drizzle of the tahini sauce.

Nutrition

Calories: 461kcal | Carbohydrates: 74g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 601mg | Potassium: 1331mg | Fiber: 11g | Sugar: 24g | Vitamin A: 32620IU | Vitamin C: 50mg | Calcium: 152mg | Iron: 4mg

In search of a High Speed Blender to make all your DIY recipe dreams come true? Here are our top 3 picks:

Our Current Blender: The Vitamix Explorian Blender
  • It took me 3 years to choose this blender haha. I’m not even joking. I was so afraid of the price. So, instead, I purchased two other blenders in those 3 years that, low and behold, BROKE. The plant based lifestyle will wreak havoc on most blenders so you must choose a high quality one with a WARRANTY. The Explorian is one of the most inexpensive vitamix options but it still works great. I use it multiple times a day, every single day, and all of the recipes are from this beauty! Check out deals around Black Friday – you can usually snag one of these for under 200USD. For my European followers: Get ready to pay MORE than North America. I’m not sure why, but vitamix in Europe is double the price (which is actually more than double because we pay in euros/pounds/etc).

Vitamix Blender
 

Blendtec Classic Fit Blender
  • I have never owned a Blendtec, but I did live with someone who had one and it was pretty amazing. Never understood why it didn’t come with a tamper (?) but it does work beautifully. I am pretty biased with my years of experience with the vitamix over the Blendtec, but the price point is fantastic and there are TONS of videos out there comparing the two.

Blendtec
 

Nutri Ninja
  • I had a Ninja blender for years and years before I found the plant based lifestyle (or it found me). Prior to going plant based, I loved to make smoothies on a daily basis (still do today!). However, my smoothies were much *kinder* to the blender than today. While having owned both, I could just (and never would) compare a Ninja to a Vitamix – the difference is staggering. However, if you are just looking to blend up some oats, make light smoothies, or create epic dressings? Then go ahead and choose this one!

Ninja Bullet
 

Find more healthy vegan recipes like these Vegan Stuffed Sweet Potatoes when you join The WonderMamas Meal Plan Membership!

 

Meal Plan Menus
 

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

Vegan Stuffed Sweet Potatoes
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Fall Harvest Bowl with Turmeric Dressing
Vegan Harvest Bowl with Turmeric Dressing

Fall Vegan Harvest Bowl with Turmeric Dressing


Hello beautiful and welcome back to the blog! I’m am so excited to share this perfect Fall Harvest Bowl with Turmeric Dressing recipe for you and your family!

I’m always looking for healthy recipes that are still and this fall harvest bowl with turmeric dressing fits all those needs.

You get all the vitamins from the sweet potato, the energy from the quinoa and boost your immune system with the turmeric, which is perfect to protect you and your family during these cold days. 

This fall harvest bowl with turmeric dressing recipe will come together in 40 minutes and is perfect if you are looking for pant-based goodness!

 

 

What you will need for this delicious fall inspired buddha bowl recipe…


Ingredients Required:

Sweet potato

Carrots

Beets

Quinoa

Tahini

Maple syrup

Garlic

Turmeric Powder

 


 

Find more heartwarming recipes like this Vegan Harvest Bowl below: 

Vegan Green Goddess Buddha Bowl

Vegan Pomegranate Sweet Potato Bowl

Vegan Beet and Pomegranate Bowl with Cashew Creme

Benefits of…

Turmeric

  • Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties. It’s anti-inflammatory and packed full of very strong antioxidants.It is also shown to help with your skin, making it glowing and beautiful.

Sweet Potatoes

  • Sweet Potatoes are highly nutritious. They are a great source of fiber, vitamins, and minerals and promote gut health, which is great for your immune system. It’s also a great food to stock up with as it lasts quite long without going bad.

Quinoa

  • Quinoa is the super food of the century. It’s rich in fiber, minerals, antioxidants it’s the perfect food for a plant-based diet as it’s high in proteins. We love it!

 

Orgain Protein
Fall Harvest Bowl with Turmeric Dressing

Fall Harvest Bowl with Turmeric Dressing

A delicious fall inspired buddha bowl to keep you healthy and satisfied!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: beginner friendly
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 227kcal

Ingredients

  • 1 sweet potato peeled and cubed
  • 2 carrots chopped
  • 1 beet cubed
  • 1/2 cup cup dry quinoa
  • 1 cup vegetable broth
  • Pinch Sea Salt
  • Pinch Pepper
  • 1-2 handfuls Arugula
  • 2 tbsp Hemp Hearts to serve

Dressing

Instructions

  • Preheat the oven to 400F/200C. Line a baking sheet with parchment paper or a silicone mat. Peel and cube the sweet potato and beets. Peel and chop the carrot. Line them up on the baking sheet and season with sea salt and pepper. Bake for 20 minutes, flip, and an extra 15-20 minutes until tender.
  • Cook the rinsed quinoa in 1 cup broth as per package instructions.
  • Add all of the dressing ingredients into a blender and blend until smooth. Taste test and adjust to your desired taste and consistency.
  • Once all of the prep is complete, begin to layer on a bowl! Add equal amounts quinoa, beets, sweet potato, carrots, and greens. Drizzle dressing all over and sprinkle with hemp hearts.

Notes

**Any grain will work here. Farro and Wild Rice is delicious!

Nutrition

Calories: 227kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 510mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13394IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 3mg

In search of a High Speed Blender to make all your DIY recipe dreams come true? Here are our top 3 picks:

Our Current Blender: The Vitamix Explorian Blender
  • It took me 3 years to choose this blender haha. I’m not even joking. I was so afraid of the price. So, instead, I purchased two other blenders in those 3 years that, low and behold, BROKE. The plant based lifestyle will wreak havoc on most blenders so you must choose a high quality one with a WARRANTY. The Explorian is one of the most inexpensive vitamix options but it still works great. I use it multiple times a day, every single day, and all of the recipes are from this beauty! Check out deals around Black Friday – you can usually snag one of these for under 200USD. For my European followers: Get ready to pay MORE than North America. I’m not sure why, but vitamix in Europe is double the price (which is actually more than double because we pay in euros/pounds/etc).

Vitamix Blender
 

Blendtec Classic Fit Blender
  • I have never owned a Blendtec, but I did live with someone who had one and it was pretty amazing. Never understood why it didn’t come with a tamper (?) but it does work beautifully. I am pretty biased with my years of experience with the vitamix over the Blendtec, but the price point is fantastic and there are TONS of videos out there comparing the two.

Blendtec
 

Nutri Ninja
  • I had a Ninja blender for years and years before I found the plant based lifestyle (or it found me). Prior to going plant based, I loved to make smoothies on a daily basis (still do today!). However, my smoothies were much *kinder* to the blender than today. While having owned both, I could just (and never would) compare a Ninja to a Vitamix – the difference is staggering. However, if you are just looking to blend up some oats, make light smoothies, or create epic dressings? Then go ahead and choose this one!

Ninja Bullet
 

Find more healthy vegan recipes like this Vegan Harvest Bowl with Turmeric Dressing recipe when you join The WonderMamas Meal Plan Membership!

 

Meal Plan Menus
 

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

Fall Harvest Bowl with Turmeric Dressing 6-min
184 Views0
vegan pumpkin pasta
Creamy Vegan Pumpkin Pasta

Fettucine Alfredo has been one of my all-time favourite comfort dishes since I was a child. Playing around and creating this fall-inspired replica for our community has been a dream! My children enjoyed every last bite as well and even asked for seconds. Could it get any better?

Are you ready to take the amazing flavour of pumpkin and turn it into a creamy pasta dish?! I know I am! Today’s recipe is creamy, filling, packed with flavour, and comes together in under 15 minutes.

All it takes is a….

Whisk – Boil – Mix – Serve!

vegan pumpkin pasta
In today’s world, we have a huge food waste problem and the Fall season is no different. There are SO many perfectly good pumpkins being tossed into the landfill when they could be donated to shelters, fed to animals, or turned into something as epic as this dish!

*p.s. If you want to learn how to make your very own homemade pumpkin puree, check out our latest blog post here. I promise you, homemade is so much better than the canned stuff and a GREAT way to avoid food waste from all of those “decoration pumpkins”. Woo hoo!

 

vegan pumpkin pasta
 

The best part about this healthy dinner recipe is the time: it could take as little as the cooking time on the package of your fettuccine noodles. While the pasta cooks, just whisk, boil, simmer, and then mix it all together! As a busy mom of two energetic little boys, this is a dream!

What you will need to make this Vegan Pumpkin Pasta:

Pumpkin Puree (Fresh or canned – Fresh is always best)

Canned Coconut Milk

Fettucine Pasta

Rosemary

Garlic powder


Check out these other amazing fall inspired dinner recipes!

Creamy Apple Carrot Soup

Broccoli and Butternut Squash Buddha Bowl

Beet & Pomegranate Buddha Bowl

 

Vegan Pumpkin Pasta

Creamy Vegan Pumpkin Pasta

This is a quick, delicious, and satisfying vegan dinner for the Fall Season!
5 from 1 vote
Print Pin Rate
Course: dinner, Main Course
Cuisine: American
Keyword: dinner in 20, easy dinner recipe
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 556kcal

Ingredients

  • 16 oz fettuccine
  • 14 oz can coconut milk
  • 15 oz can pumpkin puree
  • 1 tsp dried rosemary or thyme
  • 3/4 tsp garlic powder
  • Sea salt and black pepper to taste
  • Hemp/Pepita Seeds to garnish

Instructions

  • Cook pasta noodles according to the package directions.
  • In a saucepan, add the coconut milk, pumpkin puree, herbs and garlic powder and bring the heat to medium. Whisk very well and then add in the sea salt and pepper. Taste test and adjust as needed.
  • Raise the heat to medium-high. Once it begins to simmer, reduce the heat for just a few minutes to thicken up. 5 minutes should be fine.
  • Drain the pasta and then mix well with the pumpkin cream sauce.
  • Serve in 4 serving bowls and garnish with seeds. I love to serve with this some slices of sourdough bread.

Notes

**Feel free to use light or full fan coconut milk. I prefer the full fat but both are delicious.

Nutrition

Calories: 556kcal | Carbohydrates: 93g | Protein: 17g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 112mg | Potassium: 496mg | Fiber: 7g | Sugar: 6g | Vitamin A: 16615IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 4mg

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

Find more healthy vegan recipes like this Homemade Vegan Nutella when you join The WonderMamas Meal Plan Membership!

Click on the image above or click here!

 

 

 

vegan pumpkin pasta
247 Views0