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
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
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
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
vegan stuffed peppers
Vegan Stuffed Peppers with “Goat Cheese”

Vegan Stuffed Peppers with Vegan Goat Cheese!

Hello beautiful people, welcome back to another tasty plant-based recipe. Today it’s time for Stuffed Peppers with Vegan Goat Cheese (yes you red it right!)

My vegan journey has been pretty smooth over the past 7 years, but one thing that I sure do miss is the taste of goat cheese. I was a BIG fan of goat cheese and have been working on different recipes to kick those cravings.

It took me a while, it was especially difficult to get that intense flavor and consistency right. But I am so thrilled to have finally found it and share it with you all!

What I really love about this Vegan Goat Cheese recipe is that the ingredients are SO easy to find and it’s even easier to make.

Usually vegan cheese has lots of different ingredients and making it is quite tricky, but the only things you need to do to make this Vegan Goat Cheese is soak the cashews and blend all the ingredients together!

Not going to lie – I have been eating these every single day for a week now as my afternoon snack. Just hits all those right spots! Baking is an option here but I do highly recommend them as a raw snack.

 

Vegan Stuffed Peppers
 

Love these Vegan Stuffed Peppers? Check out these other amazing treats!

Vegan Cheese Sauce Loaded with Veggies!

Green Goddess Dressing

Avocado and Parsley Chimichurri 

In search of a Food Processor to make all of your vegan dip and sauce dreams come true? Here are our top 3 picks:

Our Current Processor: The Magimix

  • Now, listen. I LOVE my food processor. But I did not purchase this until I was already a recipe creator for 3 years and, in those three years, I saved up a heck of a lot of pennies. Once my original food processor died (you will see it below!), I decided to upgrade to this absolutely magnificent machine. Is this necessary for your kitchen? Probably not. BUT, if you are serious about creating recipes and have the budget, this is one that cannot be beat. P.s this has a THIRTY year warranty.

Magimix Food Processor

The Cuisinart 14-cup Food Processor

  • Brushed stainless steel, 720-watts, large capacity….this is an absolute gem of food processors! I love how it all detaches like our magimix and makes creating AND removing easy. If you have ever had a food processor where the blades do not detach, then you know the struggle.

Cuisinart Food Processor

Cusinart 7 Cup Food Processor

  • So, sadly, our original food processor is no longer being sold (I find this a bit odd!), but this one is the closest that I could find for the price range, brand name, and quality. I always recommend going for the higher cup size (10-14 range), but this is a wonderful option for small families/singles/students. If budget is a concern and you are a larger family, go for the refurbished items before going down in size (I promise, a small cup size will drive you INSANE and you will kick yourself for not going bigger and refurbished!). So this has a stainless steel detachable blade, compact cover, spatula, extra large feed tube, and a 5 year motor warranty.

Cuisinart food processor
 

What you will need for these Vegan Stuffed Peppers:

 

Ingredients Required:

Cashews

Garlic

Lemon Juice

Apple Cider Vinegar

Sea Salt

Green Onions

 

Vegan Stuffed Peppers

"Goat Cheese" Stuffed Vegan Peppers

These are my current obsession and I know you are going to love them too! Enjoy these raw or baked!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: beginner friendly, easy vegan snack
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 195kcal

Ingredients

  • 5 Mini Sweet Peppers
  • 1 cup raw cashews soaked for a few hours or overnight
  • 1 clove garlic
  • 1/4 cup lemon juice fresh is best
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1 green onion diced thin

Instructions

  • Blend together the cashews, garlic, lemon juice, apple cider vinegar, and sea salt until smooth. Taste test and adjust to your liking.
  • Wash and slice the mini bell peppers in half, remove the seeds and add a nice big scoop of the cashew cream inside. Top with sliced green onion. Enjoy!
  • If you would like to bake (I do recommend trying the raw first!), pop into the oven for 15 minutes at 425F/218C. Add the green onions once baked. Enjoy!

Notes

**These can be eaten with any pepper you wish - big/small/spicy!
**To save money, feel free to sub for 1/2 cup sunflower seeds with 1/2 cup cashews. You can also opt to use 1 cup sunflower seeds but be sure to add just a bit of sugar for the bitter taste :). As soon as I get my hands on some sunflower seeds I will make a new recipe for this. 

Nutrition

Calories: 195kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 297mg | Potassium: 302mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1126IU | Vitamin C: 51mg | Calcium: 12mg | 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 these stuffed peppers when you join The WonderMamas Meal Plan Membership!

 

Check out our meal plans here!

vegan stuffed peppers
One Tray Healthy Vegan Tacos
One Tray Healthy Vegan Tacos! (Super Delicious and Nutritious!)

One Tray Healthy Vegan Tacos

Looking for a super simple yet delicious lunch and/or dinner recipe that comes together in under 20 minutes?! Then look no further! These one tray healthy vegan tacos are always a hit in our vegan kitchen. The kids love them with lots of avocado and corn, and Martin loves them all of the fixings: guacamole, salsa, and jalapeños!

As for me, I love these tacos exactly as written with a good handful of chopped cilantro from the garden. Is there anything better than adding fresh herbs from your very own garden? I promise…it makes every meal just a bit more special.

 

One Tray Healthy Vegan Tacos

Love Taco Tuesday? Check out these other Mexican Recipes from WonderMamas!

Super Simple Vegan Taco Salad

Oil Free and Oh So Delicious Chimichurri Sauce

Vegan Meal Prep: Tacos, Salsa, and so much more!

What you will need for these One Tray Healthy Vegan Tacos…

 

Ingredients Required:

Kidney Beans or Black Beans

Onions

Zucchini

Mushrooms

Corn

Bell Peppers

Avocado

Lettuce

Limes

Fresh Cilantro

One Tray Healthy Vegan Tacos

One Tray Healthy Vegan Tacos

Dinner is ready in 20 minutes!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: Mexican
Keyword: beginner friendly, Budget Friendly, kid approved
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 350kcal

Ingredients

Tray Bake

  • 1-2 cans kidney beans rinsed and drained
  • 2 large onions roughly chopped in chunks
  • 2-3 zucchinis chopped
  • 15 button mushrooms chopped
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin

The seasoning

  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • Big Pinch of sea salt and black pepper

The extras

  • 6-8 Tortillas
  • 1 small can corn drained and rinsed
  • 1 small head lettuce shredded
  • 1 avocado sliced
  • 1 cup Salsa mild, medium or spicy!
  • 2 limes to serve
  • 1 handful cilantro chopped, to serve

Instructions

  • Preheat oven to 350F/180C and line a baking sheet with parchment paper.
  • Prep the beans and veggies. Mix together the seasoning blend.
  • Rub the seasoning blend into the beans and the veggies that are on the tray bake list. I like to keep them separated but feel free to just toss all together – whatever works for you. Lay out onto the baking sheet and bake for 15-20 minutes. This is an oil free recipe, but feel free to add oil as you wish.
  • Drain and rinse the corn. Place in a small baking dish and add a sprinkle of sea salt and pepper over and mix. Pop into the oven 10 minutes before the bean/veggie mixture is ready to go. I like my corn a bit charred but you can remove after just 5 minutes to slightly heat.
  • Prep any extras or options as needed. Once the tray bake is ready, let cool for a few minutes and load up on to tortillas: shredded lettuce, tray bake mixture, salsa, avocado, lime and cilantro. Enjoy!

Notes

**Garbanzo beans and Black beans work beautifully in this recipe
**Feel free to use any extra veggies like white potatoes, sweet potatoes, beets, carrots and more! Anything goes. Just be sure to chop them up into small cubes for quicker baking time. 

Nutrition

Calories: 350kcal | Carbohydrates: 56g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 821mg | Potassium: 1452mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2969IU | Vitamin C: 136mg | Calcium: 149mg | Iron: 5mg

 

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 these Vegan Tacos when you join The WonderMamas Meal Plan Membership!

a href=”https://www.wondermamas.com/meal-plans/”>

 

Check out our meal plans here!

One Tray Healthy Vegan Tacos
Creamy Vegan Carrot Soup
Creamy Vegan Carrot and Apple Soup Recipe

Creamy Vegan Carrot and Apple Soup Recipe

Hello beautiful and welcome back to the blog! Im am so excited to share this recipe from our whole food plant based meal plan program. I just know you will love it.

As a mama, I’m always looking for healthy, budget-friendly and quick recipes to make for my family, and this creamy vegan carrot and apple soup recipe fits all those needs. A bowl of this carrot and apple soup will warm the soul and fill your kiddo’s bellies with healthy plant-based goodness. If you love a velvet smooth, creamy soup, this recipe will become a household fave.

We’ve also recently planted carrots in our garden and can’t wait for them to grow to be able to harvest and enjoy in a home-cooked bowl of this tasty carrot and apple soup recipe!

This smooth and creamy soup recipe will come together in 25 minutes and is perfect for batch cooking and freezing.

 

Creamy Vegan Carrot Soup

 

What you will need for this creamy vegan carrot and apple soup recipe…

Ingredients Required:

Carrots

Apples

Fennel

Vegetable Broth

Cashew

Ginger

Lemon

Hemp Hearts

Creamy Vegan Carrot Soup

Creamy Vegan Carrot Soup

This soup is on of our top meals of all time!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: Budget Friendly, creamy vegan soup, easy vegan soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 283kcal

Ingredients

  • 5 carrots medium to large in size, peeled and diced
  • 2 sweet apples peeled, cored, and diced
  • 1 fennel bulb large and chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup cashews soaked in boiling water for 20 minutes
  • 1 tbsp ginger peeled and minced
  • 1 lemon
  • 1/3 cup hemp hearts

Homemade Croutons

  • 3 slices toast stale and chopped into cubes
  • 1 tbsp vegan butter
  • sea salt
  • pepper

Instructions

  • Soak the cashews overnight in the refrigerator or for 30 minutes in boiling water if a high speed blender is not available. 
  • Grab a large stock pot and heat to medium-high heat. Add ¼ cup water and the chopped fennel. Sauté the fennel, adding water as needed, until the fennel is slightly brown.
  • While the fennel sautés, peel and chop the carrots and apples. Add the apples, carrots, and vegetable broth and bring the soup to a boil. Reduce the heat to a simmer and cool for 20 minutes, until the carrots and apple have softened. 
  • Blend the soup. I prefer to use the blender over the immersion blender to get the creamiest soup possible. Add the rinsed and drained cashews as soon as the blending begins. You may have to blend the soup in two batches if your blender is small (like mine!). 
  • Return the soup to the pot and add in the grated ginger. Feel free to squeeze some lemon in now as well. Season with sea salt and pepper. 

Homemade Croutons

  • The bread (can be any kind) must be a day old or a bit stale for best taste. Simply dice up into small cubes and toss into a heated skillet with 1 tbsp vegan butter, and a pinch of sea salt and pepper. Cook until golden brown and crispy!

Serving the Soup

  • Add the blended soup to each serving bowl and top with hemp hearts and yummy homemade croutons. Enjoy!

Nutrition

Calories: 283kcal | Carbohydrates: 26g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 505mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8691IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 4mg

Find more heartwarming recipes below:

Vegan Chicken-less Noodle Soup

Vegan Butternut Squash Thyme Soup 

Juice Ginger for An Entire Month 

Benefits of…

Cashews

  • Cashews are bursting with vitamins and minerals! They are a excellent source of protein, vitamin C, B and folate. Also, cashews reduce the risk of many health conditions such as heart health, weight management and bone health. Also, including wonderful vitamin E and K antioxidants.

Carrots 

  • Carrots are apart of the root vegetable family! Also, carrots are bursting with beta carotene, fiber, vitamin K1, potassium, and antioxidant. Beta Carotene is an essential vitamin that converts into vitamin A. 

Apples

  • Apples are a very healthy fruit! They are jammed packed vitamins A, E and B vitamins! Also an excellent source of fiber, potassium and vitamins C! We encourage keeping apples fully stocked in a household. 

 

Creamy Vegan Carrot Soup

Find more healthy vegan recipes like this Vegan Carrot and Apple Soup recipe when you join The WonderMamas Meal Plan Membership!

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.

 

 

Creamy Vegan Carrot Soup
Vegan Taco Salad
Vegan Taco Salad Recipe

Super Simple Vegan Taco Salad Recipe

This vegan taco salad recipe is simple and insanely DELICIOUS!

I don’t know about you, but Taco Tuesday is not complete without a hearty satisfying vegan taco salad that looks as good as it tastes. This recipe is easy to prepare, requires minimal ingredients and is very budget-friendly. It is also loaded with nutrient-rich veggies, legumes and healthy fats!

Not only do I love that this recipe is hearty and filling but it’s bursting with plant-powered ingredients.

This taco salad recipe is one of my favorite Mexican inspired dishes to make and I’m happy to be sharing it with all of you today!

Enjoy this tasty super simple vegan taco salad recipe on Taco Tuesday or for a weeknight dinner option. This recipe also works well if you are meal prepping and serving leftovers for lunch the next day! 

vegan taco salad

 

What you will need for this vegan taco salad recipe…

Ingredients Required:

Avocado

Cherry Tomatoes

Black Beans

Red Pepper

Romaine Lettuce

Corn

Cilantro

Limes

Tortillas

Our Homemade Mexican Spice Mix

 

Vegan Taco Salad

Super Simple Vegan Taco Salad

Sharing one of our favorite vegan taco salad's today! We enjoy this gorgeous salad at least once a week.
5 from 1 vote
Print Pin Rate
Course: lunch, Main Course
Cuisine: American, Mexican
Keyword: beginner friendly, Budget Friendly, easy dinner recipe, easy lunch
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Salad Bowls
Calories: 214kcal

Ingredients

  • 1 1 head iceberg lettuce gauge how much you would like
  • 1 small red onion diced small
  • 1 can black beans rinsed and drained
  • 1 can corn rinsed and drained
  • 1 red bell pepper diced small
  • 1 avocado diced into cubes
  • 10 cherry tomatoes quartered
  • 1-2 limes juiced (or lemons!)
  • 1 bunch cilantro leaves only, roughly chopped 1+ tsp Mexican seasoning mix
  • 1 Jalapeno deseeded and diced (optional!)
  • 3 flour tortillas sliced into tortilla chip triangles

Mexican Seasoning Mix (If you would like to create your own!)

  • 2 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • pinch cinnamon

Instructions

  • Preheat oven to 400F/200C. Slice the flour tortillas into tortilla chip triangles and add to a baking tray lined with parchment paper.
  • In a small bowl, add the Mexican sesasoning mix and some water or veggie broth. Take a brush and brush the mixture onto each side of the tortilla chips. Bake for 10-12 minutes until crisp.
  • While those are cooking, simply prep the rest of the salad. Wash and chop up the iceberg lettuce. Squeeze the lime juice all over the lettuce. Toss in the rinsed and drained black beans, rinsed and drained corn, diced avocado, diced red bell pepper, quartered cherry tomatoes, and chopped cilantro.
  • Once the tortilla chips are ready, feel free to break them up over the salad or leave them whole and just decorate.
  • Add more Mexican seasoning mix over the salad if you wish. I like to squeeze extra lime over before serving.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 192mg | Potassium: 736mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2601IU | Vitamin C: 68mg | Calcium: 78mg | Iron: 3mg

Why I love this recipe…

One of the main reasons I love this recipe is because it is perfect for beginner to a vegan diet or a simple recipe for those who are looking to transition. This meal is made with whole-food plant-based ingredients that can be found in other traditional versions of a taco salad recipe, which makes it easy for transitioners to adapt to the flavors. Eating more plants in your diet will improve your family’s health, boost energy levels naturally and helps prevent sickness/disease.

A few Benefits of…

Avocado

  • While most fruits are high in carbohydrates, avocados are high in wonderful healthy fats!
  • Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.
  • High in Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5 & B6, and Vitamin E!
  • Contain more potassium than bananas!
  • Avocados tend to be rich in fiber — about 7% by weight, which is very high compared to most other foods. Fiber may have important benefits for weight loss and metabolic health.

Black Beans

  • Black beans are classified as legumes and are also known as turtle beans! These little dudes are prized for their high fibre and protein content.
  • The iron, phosphorus, calcium, magnesium, manganese, copper, and zinc in black beans all contribute to building and maintaining bone structure and strength.
  • Black beans are naturally low in sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally.
  • Selenium is a mineral that is not present in most fruits and vegetables but can be found in black beans. It plays a role in liver enzyme function and helps detoxify some cancer-causing compounds in the body. Additionally, selenium may prevent inflammation and decreases tumorgrowth rates.

Vegan Taco Salad

Find more healthy vegan recipes like this Super Simple Vegan Taco Salad recipe when you join The WonderMamas Meal Plan Membership!

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.

Find more healthy recipes below:

5 Minute Vegan Kidney Bean Salad

Vegan Green Goddess Buddha Bowl 

Vegan Cheese Sauce Loaded with Veggies

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Vegan Taco Salad
vegan black bean burger
Vegan Black Bean Burger Recipe

Fully Loaded Vegan Black Bean Burger Recipe

Sometimes you just need a good old fashion veggie burger!

This fully loaded vegan black bean burger recipe hits the spot every time.

I love serving these black bean burgers with a side of oven-baked potatoes or our favorite quinoa salad!

This recipe has quickly become a family favorite, and if you are anything like us, you’ve tried your fair share of vegan burgers. 

Our vegan black bean burger recipe knocks it out of the park, and the kids absolutely love it too.

We also love to experiment with toppings such as sauteed mushrooms, vegan cheeses, and it tastes lovely with a dollop of my famous green goddess dressing.

This fully loaded vegan black burger recipe is perfect for making in large batches and can be kept stocked up in your freezer for your family to enjoy for lunch and dinner!

 

vegan black bean burger

If you want to learn how to batch cook recipes like this one, check out our meal plan membership since we offer batch cooking instructions with all of our family-style meal plan memberships.

What you will need for this vegan black bean burger recipe…

Ingredients Required:

Rolled oats
Black beans
Onions
Garlic
Flax Egg
Tomato paste
Pepita seeds or sunflower seeds
Canned corn
Chili powder
Paprika
Fresh parsley
vegan black bean burger

Fully Loaded Black Bean Burger Recipe

This vegan burger recipe is simple and delicious!
5 from 1 vote
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: black bean burger recipe, fully loaded vegan burger
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 130kcal

Equipment

  • Food Processor

Ingredients

  • 1 cup Rolled oats
  • 1 can Black beans rinsed and drained
  • ½ Onion chopped
  • 1 clove Garlic minced
  • 1 Flax egg 1 tbsp flaxseed + 2 tbsp water
  • 1 tsp Soy sauce
  • 1 tbsp Tomato paste
  • 2 tbsp Pepita seeds or sunflower seeds
  • cup Canned corn
  • ½ tsp paprika powder
  • 1/2 tsp chilli powder
  • 1/4 tsp cumin powder
  • ¼ cup Fresh parsley minced
  • Sea salt and pepper to taste

Instructions

  • Start by mixing together the flaxmeal and water in a small bowl. Whisk and set aside to combine.
  • Heat a skillet to medium-high heat and sauté the onion and garlic with 1/4 cup of water or vegetable broth. Let heat until the onion is transluscent. Turn stove off and set aside.
  • Add rolled oats to a food processor and process until a flour is formed. Rinse and drain your black beans and add 3/4 cup of black beans to the food processor with the sautéed onions and garlic, flax egg, soy sauce, tomato paste, sunflower/pepita seeds, corn, spices, and parsley. Process until well mixed.
  • Lastly, toss in the remaining black beans and pulse 4-5 times until combined.
  • Keep the mixture in the food processor bowl and simply set in the refrigerator for 20 minutes until a bit firm. From here, shape the mixture into patties and either bake at 350F/175C for 25 minutes (flipping half way) or simply heat on a skillet.
  • Serve with a toasted bun, veggies and whatever else you love with your burgers!

Notes

Kids: Serve with or without a bun. My sons enjoyed these for a year without vegan cheese but once we introduced the stuff they only eat it with it ha-ha. Do as you wish! Ketchup is always a winner.

Nutrition

Calories: 130kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 274mg | Fiber: 6g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg

Benefits of…

Black Beans 

  • Black beans are one of our favorite whole-food plant-based protein sources. They taste amazing and can adapt to many different recipes. One cup of black beans estimates around 15 grams of protein. Black beans are also rich in fiber and folate. Enjoy in abundance! 

Pepitas 

  • These seeds are full of nutrient value! We love to top them with all our salads and they taste great in a vegan black bean burger recipe like this one. They are high in iron, zinc magnesium and help prevent inflammation in the body. 

Flax Egg

  • Flaxseed is an excellent source of omega-3! A simple quick flax egg recipe is 1 tbsp flaxseed meal and 2 1/2 tbsp of water. Whisk and set aside for 5 minutes till thick. This will make one flax egg. Find my favorite flax meal here. 

Ways to garnish your burger…

  • Try out different bun styles: Mushroom caps, lettuce, collards or eggplant!
  • Top with: Tomato, avocado, sprouts, grilled Onions, mushrooms, banana Peppers or pickles!
  • Get fancy: Vegan cheese, spreads/sauces, sauerkraut, kimchi or chili Sauce
  • Kid’s favourite: KETCHUP!

vegan black bean burger

Find more healthy vegan recipes like this Fully Loaded Vegan Black Bean Burger Recipe when you join The WonderMamas Meal Plan Membership!

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.

Find more healthy vegan family-style recipes below:

Cauliflower and Broccoli Stir Fry

Vegan Green Goddess Buddha Bowl

 

vegan black bean burger