Alexis, Author at Pure and Plant-Based

Black Bean Meatless Meatloaf

May 18, 2020

Homemade black bean meatless meatloaf that is packed full of vegetables. This recipe is full of delicious savory flavors that make a perfect loaf. Meatless meatloaf is a great plant-based / vegan dinner option. It’s completely healthy, oil-free and gluten-free.

Meatloaf is one of those foods that you either love it or hate it. However, a plant-based meatless meatloaf is a gamechanger and something everyone will love! This recipe is made using black beans, oats, and loads of vegetables. It's a great way to sneak in extra veggies.

The loaf itself is full of flavor. It's also super moist and a great meatless Monday dinner option.

What to Eat With Black Bean Meatless Meatloaf

Homemade mashed potatoes are the perfect paring to meatloaf. This recipe is super easy and makes the most perfect garlicky mashed potatoes. It is also a completely dairy-free recipe, and I promise, you won't even miss it!

Also, I love having a side of veggies to go with it. I made seasoned green beans, which are super simple, I just took frozen green beans and defrosted them. Then, add smoked paprika, garlic powder and salt. That's it!

If you try this black bean meatless meatloaf recipe, or any of my other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!

Black Bean Meatless Meatloaf

Course Dinner

Cuisine American, Plant-Based, Vegan

Keyword bean loaf, beans, black beans, healthy dinner, meatless, meatloaf, plant-based dinner

Ingredients

2 cans cans of black beans (or 4 cups)
1 bell pepper
1 onion
4 garlic cloves
1 cup button mushrooms
1 carrot
2 cups spinach
1/4 cup chopped parsley
1 can tomato paste
2 flax eggs (instructions below)
1 cup rolled oats
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp oregano
2 tsp salt
3/4 tsp pepper
ketchup

Instructions

Preheat oven to 350 degrees F.
Prepare your flax egg. Add 2 tablespoons of ground flax seed to 6 tablespoons of warm water in a small bowl and set aside.
Add bell pepper, onion, garlic cloves, mushrooms, carrot and spinach to a food processor and pulse until everything is fine and minced.
Put veggie mixture into a frying pan and saute with a little bit of water or vegetable broth until soft.
While the veggies are cooking, mash only half of the beans using a food processor.
Then, using a large mixing bowl, add veggie mixture, all of the beans, parsley, tomato paste, flax egg, oats, onion powder, garlic powder, oregano, salt and pepper.
Mix until everything is combine.
Put mixture into either a grease pan or a pan with parchment paper.
Cover the top of the mixture with desired amount of ketchup.
Cook in the oven for 1 hour or until done. The time it takes to cook will depend on the pan used to cook the meatloaf. I used a glass baking dish.
Cut into desired sized pieces and serve with a side of homemade mashed potatoes.

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Plant-Based Mashed Potatoes (dairy-free & oil-free)

May 15, 2020

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Creamy plant-based mashed potatoes that are made without any oil or dairy. This recipe makes for delicious mashed potatoes that are garlicky and full of flavor. Additionally, they are the perfect side dish that isn’t loaded with unhealthy fats like traditional mashed potatoes. Plus, they are completely vegan and wfpb.

If you are looking for the BEST plant-based mashed potatoes, then here you go! This recipe is so amazing, definitely one that everyone will love. It's creamy, garlicky and bursting with flavor. Also, they are so incredibly easy to make!

Mashed potatoes are seriously one of the best side dishes and such a great comfort food. However, traditional recipes are typically loaded with unhealthy fats and dairy. This recipe is dairy-free and contains no oil. Just simple, healthy ingredients. In fact, you don't even notice the lack of dairy products.

This recipe goes great alongside plant-based meatloaf, roasted veggies and it so good with a warm slice of plant-based, oil-free cornbread.

If You Like Plant-Based Mashed Potatoes...

Try These Other Tasty Side Dishes

If you try this plant-based mashed potato recipe, or any of my other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!

Plant-Based Mashed Potatoes (no dairy and oil-free)

Creamy mashed potatoes that are simply made without any oil or dairy. This recipe makes for delicious mashed potatoes that are garlicky and full of flavor, making them the perfect side dish. Plus, they are completely plant-based, vegan and wfpb.

Course Side Dish

Cuisine Plant-Based, Vegan

Keyword garlic, healthy breakfast, mashed potatoes, plant-based, potato, side dish, vegan

Prep Time 15 minutes

Cook Time 30 minutes

Servings 5 servings

Ingredients

5 lbs russet potatoes
3 garlic cloves
1/2 cup almond milk (+ more depending on how creamy you want it)
1/4 cup nutritional yeast
2 tsp salt (more or less to taste)
1/2 tsp black pepper (more or less to taste)

Instructions

Thoroughly wash potatoes. Then, peel the skins using a vegetable peeler.
Chop potatoes into cube size pieces. Put them into a stock pot and cover with water. Boil on medium to high heat for 20-30 minutes, depending on how small you chopped the potatoes. The potatoes should be soft enough to easily stick a fork through it.
Once they are soft, remove from heat and drain the remaining water.
Add the potatoes and almond milk to a standing mixer and mix until fluffy. Alternatively, you can use an immersion blender, add the almond milk and blend them straight in the stockpot.
Once they are fluffy, add remaining ingredients and mix to combine.
Serve!

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Simple Chickpea Tacos Flavored with Cilantro, Lime, & Garlic

April 28, 2020

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Simple chickpea tacos flavored with cilantro, lime and garlic. A super easy plant-based dinner that is quick to throw together and a great source of plant-based protein. A perfect option for taco Tuesday that even meat-eaters will love.

Chickpeas are a staple in my diet. Not only are they incredibly healthy, but they are extremely versatile. They are one of the healthiest legumes and a great source of plant-based protein. We are always looking for new things to do with chickpeas and that is how these tacos came to be. My family and I eat tacos all the time, they are one of our favorite foods. However, we love to create different variations from these chickpea tacos to my cauliflower, walnut, and potato tacos.

This recipe is super easy to throw together. There is nothing better than a quick dinner that is also packed with nutrients. Chickpea tacos are great to make if you have leftover chickpeas or some just laying around in the freezer. Personally, I always soak a large batch of chickpeas overnight, cook them in the instant pot the next day, then eat on them throughout the week or freeze them for a quick meal later.

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What To Put On Chickpea Tacos

Each time we make tacos, we also make homemade blue corn or whole wheat flour tortillas. In my opinion, there is nothing better than fresh, homemade tortillas. I know exactly what ingredients go into making them and they taste much better than store bought. No preservatives, no enriched flour and no oil.

I also love to top my tacos with homemade guacamole, hot sauce, and unsweetened, plain coconut milk yogurt, (tastes just like sour cream!) I'll even add some nutritional yeast on top for the 'cheesy' flavor and additional nutritional value.

If you try this simple chickpea tacos recipe, or any of my other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!

Simple Chickpea Tacos

Course Dinner

Cuisine Mexican, Plant-Based, Vegan

Keyword chickpeas, easy dinner, garbanzo beans, healthy dinner, taco

Prep Time 5 minutes

Cook Time 25 minutes

Ingredients

1 lb dry chickpeas
1 bell pepper
1 jalapeño
1 onion
3 garlic cloves
1/2 cup cilantro
1 tsp coriander
1 tbs lime juice
salt to taste
whole wheat tortillas

Instructions

Sort and rinse dry chickpeas. Cover in water and cook in instant pot or on the stove until soft.
Chop bell pepper, jalapeño and onion. Add to frying pan with just enough water to cover the bottom of the pan. Sauté until soft then remove from heat.
Drain chickpeas and add to frying pan.
Add pressed garlic cloves, chopped cilantro, coriander, lime juice and salt. Mix everything together.
Serve in a whole wheat tortillas. Add chopped lettuce, tomato, guacamole, hot sauce, or whatever your choice of toppings are! Enjoy!

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Oil-Free Baked French Fries

April 13, 2020

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Oil-free oven baked french fries with a crispy, flavorful outer coating. Being baked, not fried makes these french fries way healthier and the lack of oil even makes them wfpb. They are the perfect side dish to plant-based burgers or sandwiches without the guilt and grease of traditional or store bought french fries.

French fries are one of the best sides hands down, but most are incredibly unhealthy. They are drenched in oil with most store bought french fries containing a variety of preservatives, artificial flavors and colors. They are so far from being even remotely healthy.

This recipe, however, is guilt-free. The french fries are made with no oil and are baked not fried! They have a delicious coating of cornmeal and spices that bring the flavor and allow it to stick on the french fries. It also helps the fries to get nice and crispy. The perfect side to plant-based burgers, sandwiches, they are even delicious dipped in plant-based queso or as chili cheese fries.

This recipe also works great using sweet potatoes!

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How To Get French Fries Crispy Without Oil

The trick to getting oven baked french fries nice and crisp without using any oil is to make sure to wash them really, really well. This removes the starches, much like you would want to do when cooking brown rice in order to prevent it from getting too mushy.

• Start by taking whole potatoes and washing them to make sure they are clean. Use a dish or vegetable brush to really remove any dirt from the outside of the potato.

• Then, cut the potato into french fry slices and put them into a colander. Alternatively, you could use a vegetable chopper to quickly chop the potatoes into cubes. This method is much quicker and easier, you would just have cubed fries.

• Take the colander of fries and rinse well again. Put the fries onto a towel and pat dry. You do not want them to be very wet at all.

• Once dry, put the fries into a large mixing bowl. Add the tahini and toss to make sure all of the fries are coated.

• Add your cornmeal and seasonings. Toss again until everything is coated. The cornmeal provides a really nice crispy outside to the french fries while the tahini helps everything to stick.

• Spread them out on a parchment paper lined pan and cook until they are nice and golden.

If you try this oil-free baked french fries recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 1 vote

Baked French Fries (Oil-Free)

Course Dinner, Lunch

Cuisine Plant-Based

Keyword baked, french fries, potato

Prep Time 15 minutes

Cook Time 30 minutes

Servings 5 servings

Ingredients

5 large potatoes (or about 5 lbs of potatoes)
2 tbs tahini
1/2 cup cornmeal
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp paprika
2 tsp salt
1 tsp pepper

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Wash potatoes well.
Cut into slices and put fries into a strainer.
Rinse well, then pat dry.
Add potatoes slices to a large bowl and add tahini. Toss until everything is coated.
Then, add cornmeal, garlic powder, onion powder, smoked paprika, paprika, salt and pepper. Toss until everything is coated.
Evenly spread out fries on pan and cook until fries are golden and tender. Stir occasionally.
Once fries are golden and beginning to brown, remove from oven and serve.

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Plant-Based Carrot Cake (Healthy, No Oil or Refined Sugar)

April 7, 2020

Homemade plant-based carrot cake topped with a creamy cashew icing. This cake is super easy to make. It’s moist, full of carrots and isn’t overly sweet. Made with whole wheat flour and contains no oil or refined sugar! WFPB suitable.

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Carrot cake is the perfect spring dessert and this plant-based recipe is no exception. It’s moist, delectable and perfectly spiced with ceylon cinnamon and nutmeg. (Read more about what kind of cinnamon to is healthiest use here.) The cashew cream icing is a play on traditional cream cheese icing, but made with no dairy and only 3 ingredients! It’s healthy and simple, much like the carrot cake itself.

This cake recipe is made using whole wheat flour, which is incredibly nutrient dense and far less processed than all-purpose flour. It also is made with no oil and no refined sugar, making it a delicious and really healthy guilt-free dessert. A must-make plant-based recipe for Easter dessert.

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Notes for Making Carrot Cake

• This recipe uses all whole wheat flour, therefore, the texture of this cake will be different than cake that has been made with only all-purpose flour. Baking with whole wheat flour and no oil typically results in a denser end product. This also means that the cake may turn out smaller than a traditional recipe. However, using only whole wheat flour gives the cake greater nutritional value as well as being a less processed and overall healthier alternative to all-purpose flour.

• It is important that you do not over-stir the batter. Doing so will cause the cake to become dense and sink. This is because it breaks up the bubbles in the batter that work to make the cake light and fluffy.

• The cashew cream icing is not very firm and is more liquidy. Therefore, it may be harder to ice the cake if it is too runny. If this is the case, add more cashews and blend. Allow it to cool in the fridge before putting it on the cake as this will help it thicken. This is the same icing I use on this pumpkin loaf cake.

If you try this plant-based carrot cake recipe, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 2 votes

Plant-Based Carrot Cake

Course Dessert

Cuisine Plant-Based, Vegan

Keyword cake, carrot, dessert, healthy dessert

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 servings

Ingredients

240 grams whole wheat flour (2 cups)
1 1/2 tsp baking soda
1 tbs cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 medium, ripe bananas
1/2 cup apple juice
1 tbs apple cider vinegar
1/2 cup apple sauce
1/4 cup maple syrup
2 tbs peanut butter
1 tsp almond extract
1 tbs lemon juice
2 1/2 cups shredded carrot
1/4 cup chopped pecans

Cashew Cream Icing

1/2 cup cashews
4 oz dates
1 tsp vanilla extract

Instructions

Preheat oven to 350°F. Cover a cake pan with parchment paper. Set aside.
In a medium sized mixing bowl, whisk together whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Using a stand or handheld mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
In the mixing bowl add apple juice, apple sauce, maple syrup, apple cider vinegar, lemon juice, almond extract and peanut butter. Mix on low until everything is well combined.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the cake batter.
Fold in carrots.
Transfer the batter to the cake pan. I used two 6 inch cake pans. A loaf pan will work as well.
Bake for around 25-30 minutes or until a toothpick stuck in the center comes out clean. Make sure to check on the cake in order to prevent over-baking it as this will cause the cake to sink.
Allow cake to cool completely before icing it.
Add a layer of icing to the top of one of the cakes, then stack the other on top.
Pour icing on top of cake and smooth out using a cake spatula.
Add chopped pecans to the top.
Serve!

Cashew Cream Icing

Add all ingredients to a Vitamix or high power blender. Add just enough water to barely cover ingredients, you don't want too much liquid. Roughly 3/4 cup depending on your blender. It is always best to add not enough than too much. Let soak until cake is finished cooking.
Once the cake is finished baking, blend on high until smooth and creamy scraping the sides as you go.
Let chill in the fridge for 10-15 minutes.

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Whole Wheat Apple Bread with Date Topping

April 3, 2020

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This whole wheat apple bread with a date and walnut streusel-like topping is absolutely mouthwatering! Made with whole wheat flour, this apple bread is also oil-free, refined sugar-free, vegan and wfpb! Make an extra loaf and freeze for an easy, healthy breakfast or snack. Top it with a scoop of vanilla nice cream for a healthy dessert!

Sweet, breakfast breads are one of my favorite things to bake. They are so tasty and can easily be made, sliced, and thrown in the freezer for whenever you want. This recipe, much like my banana bread, blueberry bread, and chocolate bread, is made using 100% whole wheat flour. It’s also made with no oil or added refined sugar and is, of course, plant-based. A completely healthy bread recipe that everyone is sure to love!

This whole wheat apple bread has the most perfect texture with chunks of apple sprinkled throughout. The date and walnut topping adds a hint of sweetness and acts as the healthy version of streusel. While this recipe is healthy enough for breakfast, it also makes for a great healthy dessert option. It is a seriously delicious recipe that you have to try!

Check Out These Breakfast Breads!

Notes for Making Whole Wheat Apple Bread

• This recipe uses all whole wheat flour, therefore, the texture of the bread will be different than bread that has been made with only all-purpose flour. Baking with whole wheat flour and no oil typically results in a denser and darker end bread. However, using only whole wheat flour gives the bread greater nutritional value as well as being a less processed and overall healthier alternative to all-purpose flour.

• It is important that you do not over-stir the batter. Doing so will cause the bread to be very dense. This is because it breaks up the bubbles in the batter that work to make the bread lighter.

• The bananas are part of the liquid portion of this bread. Therefore, it is important to make sure they are fully mashed and liquid. It is best to use a standing mixer or hand mixer and beat the bananas on medium to high for a few minutes.

• Make the date and walnut topping before mixing together the wet and dry ingredients. You want to make sure that you don’t leave the batter sitting for too long before transferring it to a pan as this will cause the bread to become dense and sink when cooking. So, just make the topping first and set it aside.

• Avoid using an aluminum loaf pan. Instead, opt for a glass loaf pan and line with parchment paper or cover in unrefined, virgin coconut oil.

• Make sure to bake the apple bread until it is completely cooked throughout. Insert a toothpick in the center, if it comes out clean remove the bread from the oven. Removing the bread too soon will cause the center to sink. Leaving the bread in the oven for too long will result is a dryer and more crumbly bread.

If you try this whole wheat apple bread recipe, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Whole Wheat Apple Bread with Date & Walnut Topping

Course Breakfast, Dessert

Cuisine Plant-Based, Vegan

Keyword apple bread, apples, bread, breakfast bread, dates, oil-free, whole wheat

Prep Time 10 minutes

Cook Time 45 minutes

Ingredients

240 grams whole wheat flour (2 cups)
1 1/2 tsp baking soda
1 1/2 tbs cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
2 medium, ripe bananas
1/2 cup apple juice
1 tbs apple cider vinegar
1/2 cup apple sauce
1/4 cup maple syrup
2 tbs peanut butter
1 tsp almond extract
1 tbs lemon juice
1 large chopped apple

Date & Walnut Streusel Topping

1/4 cup walnuts
5 dates
2 tsp cinnamon
1/2 tsp almond extract

Instructions

Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
* Make date topping and set aside. See instructions below. *
In a medium sized mixing bowl, whisk together whole wheat flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
Using a stand or handheld mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
In the mixing bowl add apple juice, apple sauce, maple syrup, apple cider vinegar, lemon juice, almond extract and peanut butter. Mix on low until everything is combined.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
Finely chop the apple and fold in.
Transfer the bread batter to the loaf pan.
Add date and walnut streusel to the top. Lightly press into the batter to make sure it stays on the top.
Bake for 45 minutes to one hour. Insert a toothpick into the center to make sure the bread is cooked thoroughly. *Removing the bread from the oven before it is completely baked will cause the center to sink.*
Allow the bread to fully cool before slicing.
Enjoy fresh apple bread or slice the bread and freeze for an easy, healthy and quick heat-and-eat breakfast or snack.

Date & Walnut Streusel Topping

Add dates and walnuts to food processor and blend until crumbly.
Add cinnamon and almond extract. Blend until everything is combined.
Sprinkle on top of the bread.

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Plant-Based Tortilla Soup

March 2, 2020

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This plant-based tortilla soup is an incredibly easy stovetop dinner. Made with chickpeas, tomatoes, vegetable stock and lots of veggies, this recipe is made with only healthy ingredients. Plus, it is suitable for any diet type being plant-based, vegetarian, gluten free and wfpb.

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Full of veggies and delicious flavors, this plant-based version of tortilla soup is the ultimate comforting, hearty soup. It is completely healthy and a great way to get a variety of veggies come dinner time.

The plant-based version of your classic chicken tortilla soup uses chickpeas in the place of chicken. However, feel free to use whatever beans you like best or even try a combo.

I like to use a bag of frozen mix veggies. Not does this make the recipe way easier, but it also adds more veggies than what would be in your typical tortilla soup, like carrots and green beans.

This is the same recipe we have used for years before going plant-based with just a few tweaks. It’s easy, healthy, and oh so delicious.

What to Eat with Plant-Based Tortilla Soup

• I love to crush some whole grain chips on top, but also enjoy using some homemade whole wheat tortillas. Just slice some into strips and throw into the toaster for a few minutes. This is perfect for those who are looking for an oil-free and unprocessed alternative to your typical tortillas chips.

• Sliced avocado is a great addition and adds a healthy fat to the dish which will help to keep you feeling fuller longer. It is even delicious with a scoop of homemade guacamole on top.

• Add a scoop of plant-based yogurt or sour cream for added creaminess.

If you try this plant-based tortilla soup, or any other recipes, make sure to to use #pureandplantbased for a chance to be shared on our social media. Don’t forget to tag us @pureandplantbased on Instagram or Facebook!

Plant-Based Tortilla Soup

This plant-based tortilla soup is an incredibly easy stovetop dinner. Made with chickpeas, tomatoes, vegetable stock and lots of veggies, this recipe is made with only healthy ingredients. Plus, it is suitable for any diet type being plant-based, vegetarian, gluten free and wfpb.

Course Dinner

Cuisine Mexican, Plant-Based, Vegan

Keyword plant-based dinner, soup, tortilla soup

Prep Time 5 minutes

Cook Time 30 minutes

Ingredients

1 lb dry chickpeas
1 onion
1 bell pepper
1 bag frozen mixed vegetables
1 jalapeño
1 can diced tomatoes
1 can tomato paste
8-10 cups vegetable stock
1 tsp garlic powder
1 tsp cumin
1 tsp onion powder
1 tsp coriander
1 tbs paprika
1 tbs chili powder
salt and pepper to taste
1/4 cup masa
2/3 cup chopped fresh cilantro

Instructions

Sort and rinse dry chickpeas. Cover in water and cook in instant pot or on the stove.
Chop bell pepper and onion. Add to frying pan with just enough water to cover the bottom of the pan. Sauté until soft.
In a large stockpot over medium heat, add peppers, onion, mixed vegetables, and vegetable stock. Bring to a simmer.
Once it is boiling, stir in diced tomatoes, tomato paste, garlic powder, onion powder, cumin, corriander, paprika, chili powder, salt, pepper and the chickpeas.
Remove from heat and add masa and cilantro.
Top with your choice of crunchy tortilla chips or sliced and toasted whole wheat tortillas.

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How to Cook Perfect Brown Rice

February 26, 2020

Easy step-by-step instructions on how to cook brown rice perfectly on the stove in just 4 steps. Never have mushy or crunchy brown rice again.

Brown rice is an incredibly healthy whole grain that is a great addition to any diet. This nutrient dense grain has a multitude of health benefits however, it can be difficult to properly cook. It either turns out far too mushy or crunchy.

It’s a fine balance when trying to cook brown rice. Getting the perfect consistency and texture can seem almost impossible. For years we tried everything from an instant pot and crock pot to a rice cooker and yet nothing seemed to do the trick. It wasn’t until I tried this method that the brown rice came out perfect every time without fail. Plus, this can all be done on the stove top with no need for any additional appliances.

Method

1. Start by putting rice into a fine mesh strainer. Run the rice under running water and rinse thoroughly. This rinses off the starches as well as lot of the toxins present in rice. Rinsing off the starches helps prevent the rice from getting too sticky.

2. Add the rice to a saucepan and cover completely with water. Similar to how you would when you are cooking pasta.

3. Next, boil the rice on medium heat for about 45 minutes. Around the 40 minute mark take a spoon and test the rice. If you like your rice softer you can let cook for a few minutes longer and take off sooner if you prefer firmer rice.

4. Once the rice if finished cooking, drain the water. Put the rice back into the strainer and rinse thoroughly. Once rinsed, the rice is finished and you can continue with your recipe.

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Recipes with Brown Rice

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Plant-Based Macaroni & Cheese

February 2, 2020

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Creamy plant-based mac and cheese. This dairy-free pasta recipe tastes amazing and is a great kid friendly plant-based dinner idea. Made with whole wheat pasta and a cheese sauce full of veggies, this recipe is incredibly healthy and packed with nutrients. It is also super easy to make and works great as a side or even as the main dish.

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Mac and cheese that is plant-based, healthy, and delicious? That’s right! This recipe is great for those who may be missing that creamy mac and cheese. It is also a good plant-based option that’s kid friendly and easy to make. With most traditional boxed mac and cheese consisting of artificial colors and ingredients they are not the best option. However, this plant-based version is just as delicious but is actually healthy.

This recipe uses the cheese sauce that makes up this broccoli rice casserole recipe. It’s creamy, tasty and super versatile. The same great ingredients used to make this cheese sauce can also be found in this plant-based queso. Made with cashews, sweet potatoes, onion, garlic and nutritional yeast, it’s completely healthy. Served with whole wheat pasta, you are able to get a variety of healthy plant-based foods including vegetables, whole grains and nuts.

If you try this plant-based mac and cheese, or any other recipes, make sure to to use #pureandplantbased . Don’t forget to tag us @pureandplantbased on Instagram or Facebook!

Plant-Based Mac and Cheese

This creamy, plant-based macaroni and cheese is a delicious dairy-free dish. The 'cheese' is made using cashews and a sweet potato and is full of only healthy, whole foods. It's a great way to sneak in some extra veggies in this kid-friendly plant-based recipe. Plus, it's wfpb friendly.

Course Dinner, Lunch, Side Dish

Cuisine Plant-Based, Vegan

Keyword cashew cheese, plant-based cheese, plant-based mac and cheese, vegan cheese sauce, vegan mac and cheese, wfpb, wfpb mac and cheese

Prep Time 5 minutes

Cook Time 25 minutes

Servings 5

Ingredients

1 box whole wheat macaroni
1 large onion
2 sweet potatoes
5 garlic cloves
1/2 cup cashews
1/2 cup almond milk
1/4 cup nutritional yeast
1 tbs apple cider vinegar
salt and pepper to taste

Instructions

Cook Pasta – Fill large pot with water and bring to a boil. Once boiling, add pasta and cook until soft.
Make Cheese Sauce – Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes). If you have a high powered blender like this vitamix, you can skip this step completely.
Peel sweet potatoes and chop into small cubes. Add to a small pot over medium to high heat and cover with water.
Once the water begins to boil, finely dice the onion garlic cloves and add to the pot with the sweet potato. Let boil for 25 minutes until soft.
Once the sweet potato and onion are finished cooking, let cool. Add cashews, almond milk, (1/2 cup or more. Just make sure the cashews are covered,) nutritional yeast, apple cider vinegar and salt to blender. Blend until smooth. Then, add the sweet potato, garlic and onion and blend until everything is combined.
In a large bowl, combine cheese sauce and pasta. Add pepper and salt to taste. Serve.

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Plant-Based Broccoli Rice Casserole

December 16, 2019

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Deliciously creamy plant-based broccoli rice casserole that is packed with nutrients. This vegan recipe is a powerhouse of nutritious ingredients. It tastes like a traditional, extra cheesy broccoli casserole without the incredibly over-processed cheese sauce. Instead, this no-cheese cheese sauce is full of hidden vegetables and plant-based protein that pairs perfectly with broccoli and brown rice.

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A cheesy broccoli rice casserole that is completely plant-based, made with only whole foods and that is absolutely delicious! This recipe is perfect for trying to sneak in more vegetables at dinner time. The ‘cheese’ sauce is made using sweet potatoes which gives it that perfect golden-orange cheese color while also having an abundance of nutrients.

Unlike traditional broccoli and rice casserole, this recipe consists of only healthy ingredients. All of which are whole foods and straight form nature itself. Meaning no canned cheese or those that somehow last for years with a laundry list of illegible ingredients.

Cashews, broccoli and sweet potatoes are all excellent sources of protein. In addition, the sweet potatoes add fiber among various other vitamins and minerals such as vitamin B, C and antioxidants.

The brown rice provides a heart healthy whole grain that is also high in fiber. This healthy carbohydrate gives you a boost of energy and keeps you feeling fuller longer.

Furthermore, the onion and garlic cloves work provide various vitamins (B6, C) and minerals while working to help boost your immune system.

Try These Other Great Brown Rice Recipes

As if you needed any more reasons to try this recipe, it is absolutely delicious and super easy to make. It is also suitable for wfpb and is even gluten free.

5 from 1 vote

Plant-Based Cheesy Broccoli Rice Casserole

Deliciously creamy plant-based broccoli rice casserole that is incredibly healthy. This recipe is a powerhouse of nutritious ingredients while also tasting like a traditional, cheesy broccoli casserole without the incredibly over-processed cheese sauce. Instead, this no-cheese cheese sauce is full of hidden vegetables and plant-based protein and pairs perfectly with the broccoli and brown rice.

Course Dinner

Cuisine Plant-Based, Vegan

Keyword broccoli, brown rice, cheese

Prep Time 5 minutes

Cook Time 45 minutes

Servings 6 servings

Ingredients

1.5 lb broccoli
2 cups dry brown rice
2 sweet potatoes
1 large onion
5 garlic cloves
1/4 cup nutritional yeast
1/2 cup cashews
1/2 cup almond milk + more if needed
1 tsp paprika
salt to taste
sprinkle cayenne pepper *optional if you like some spice

Instructions

Begin cooking brown rice. See instructions below.
Making the 'cheese' sauce: Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes) while you prepare the rest of the ingredients. If you have a high powered blender like this vitamix, you can skip this step completely.
Peel sweet potatoes and chop into small cubes. Add to a small pot over medium to high heat and cover with water.
Once the water begins to boil, finely dice the onion and add to the pot with the sweet potato. Let boil for 25 minutes until soft.
Once the sweet potato and onion are finished cooking, let cool. Add cashews, almond milk, (1/2 cup or more. Just make sure the cashews are covered,) nutritional yeast, salt, paprika and cayenne (optional) to blender. Blend until smooth. Then, add sweet potato and onion and blend until everything is combined. Set 'cheese' sauce aside.
Next, steam broccoli for 3-5 minutes until soft or at desired texture.
When everything has finished cooking, add brown rice, broccoli and 'cheese' sauce to large bowl. Stir until everything is well-incorporated.

How to Cook Brown Rice

Put rice into a strainer and rinse thoroughly.
Add rice to a pot on the stove and cover with water. You are going to be cooking the rice like you would pasta. This further removes any toxins from the rice and cooks it perfectly.
Let boil on medium heat for 45 minutes or until the rice is at desired textured.
Once it is finished cooking, drain the water and rinse the rice again with a strainer. Put the rice back in the pot and continue with recipe.

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