This gluten-free vegan Vanilla French Toast & Strawberry Sauce recipe is a delicious breakfast perfect for pleasing kids and impressing your non-vegan and non-gluten-free friends and family! It’s so good, no one can tell that it’s not full of dairy and gluten! It’s also a great meal for when you’re at a loss for vegan breakfast recipes! This will make you happy to be a vegan all over again! 😉 The prep time for this meal is only 15 min. and the cook time is only 35 minutes.

Ingredients below to make the Gluten-Free, Vegan Vanilla French Toast:   

• 1 vanilla bean
• 1 c. of vanilla flavored non-dairy milk
• ½ c. of canned coconut milk
• ½ c. of gluten-free chickpea flour
• 2 tbsp. of vegan maple syrup
• 1½  tbsp. of arrowroot powder
• 1 tsp. of vanilla extract
• ¼ tsp. of salt
• Vegan cooking oil or spray
• 8 vegan and gluten-free Large slices of bread
• Vegan whipped cream (optional)
• Vegan powdered sugar (for dusting, optional)

Ingredients below to make the Gluten-Free, Vegan Strawberry Sauce:

• 4 c. of chopped strawberries (you can use frozen if you don’t have any fresh)
• 1 tbsp. of cornstarch
• 2 tbsp. of agave syrup
• 1 tbsp. of lemon juice
• 1 tbsp. of water

Instructions below to make the Gluten-Free, Vegan Vanilla French Toast:   

To start making this yummy french toast recipe, use your paring knife to create a slit vertically down the side of the vanilla bean. Don’t cut the bean in half, you only want to just split it open. Then, use that knife to get out any tiny seeds. Put all of the tiny seeds in a big, shallow bowl.

Add your vegan milk, canned coconut milk, gluten-free flour, vegan maple syrup, arrowroot, pure vanilla extract, and the salt to the bowl of vanilla seeds. Stir until all ingredients are combined.

Next, preheat your oven to the lowest possible setting. Put a cooling rack on top of your baking sheet and then set aside.

Heat up a large frying pan over med. heat for about 2 minutes. Oil your pan generously. Start by dipping 1-2 slices of your gluten-free bread in the vegan milk mixture and soak for about 10-15 seconds on each side. Place the soaked slices in the pan and cook until golden and crispy, (about 3-4 minutes on each side). Once golden, transfer to the cooling rack and place with the baking sheet in the oven to stay warm until all are ready to serve. Repeat with the rest of your slices of bread, continue to oil the pan each time before adding any new slices.

Instructions below to make the Gluten-Free, Vegan Strawberry Sauce:   

Start by combining all of the strawberry sauce ingredients in a small pot and then bring to a boil. Reduce heat and simmer, stirring often, for 3-5 minutes, until thick. Once thickened, remove from heat and keep it warm.

For my kids, I slice the bread in half diagonal pieces before serving. Top with a dollop of vegan whipped cream, a scoop of strawberry sauce, and a light dusting of powdered sugar.

Enjoy!

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This Vegan Cheesy Popcorn Recipe is great for movie night! Be prepared for everyone to ask for seconds! 😉 The prep time for this recipe is only 5 min. and the cook time is 10 minutes.

Ingredients for this Vegan Cheesy Popcorn Recipe:  

• 3 tbsp. of nutritional yeast
• 2 tsp. of chili powder
• ½ tsp. of garlic powder
• A few pinches of cayenne pepper
• 2 tbsp. of sunflower oil
• ½ cup of popcorn kernels
• 1 tbsp. of vegan butter, melted
• Salt to taste

Instructions for this Vegan Cheesy Popcorn Recipe:  

Inside of a small bowl, combine the nutritional yeast, garlic powder, chili powder, and cayenne pepper and then set aside.

Mix together the sunflower oil and three popcorn kernels in a large pot over medium to high heat. Once your three kernels start popping, add the rest of your popcorn kernels and cover the pot. As soon as the popping starts, shake around every 5 seconds until the popping stops. Then remove your popcorn from the heat and take the cover off carefully.

Pour your melted vegan butter over the popcorn and then put the cover back on. Shake the pot to distribute the butter popcorn evenly. Uncover your pot again to add the nutritional yeast mixture, cover and shake to coat again. Uncover and add your salt, cover and shake again and then you’re done!

Serve immediately.

You can find more vegan recipes on our website here and even more here!

Happy cooking!

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This Vegan Cream of Mushroom Soup Recipe is great for salads, dipping, and sandwiches! What doesn’t go good with ranch? Lol. So let’s impress our dairy-loving friends with our delicious vegan ranch! The prep time for this meal is only 8 min. and the cook time is 5 minutes of active time and 30 minutes of inactive time.

Ingredients for this Vegan Cream of Mushroom Soup Recipe:  

• ½ large head of cauliflower, break into florets
• 2 tsp. of vegan butter
• 8 ounces cremini mushrooms, sliced
• 2 tsp. of gluten-free tamari
• ½ cup raw cashews *make sure to account for extra time if you don’t have a high speed blender because you’ll want to soak your cashews in warm water for 30 minutes and then drain.
• 1 cup of unsweetened vegan milk
• 2 tbsp. of nutritional yeast
• 1 tbsp. of cornstarch
• 1 tsp. of dried thyme
• ½ tsp. of garlic powder
• ½ tsp. of salt

Instructions for this Vegan Cream of Mushroom Soup Recipe:  

Put your cauliflower florets in a steamer (stovetop pot steamer, rice maker both work fine). Steam until tender, this can take 7-10 minutes.

While your cauliflower florets are steaming, melt your vegan butter in a large frying pan over medium heat. Add in your mushrooms and

Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and gluten-free tamari and cook until tender, 7-10 minutes. Then remove from the heat.

Mix together the cauliflower (after steaming), cashews, vegan milf, nutritional yeast, cornstarch, thyme, garlic powder, and salt in your blender until mixed to a smooth consistency. Add in the mushrooms and the cooking liquid from the pan and pulse your blender until there are small bits throughout.

That’s it! This recipe comes in handy during our vegan Thanksgiving! Green bean casserole is my daughter’s favorite part!

This vegan cream of mushroom soup will stay good in the fridge for 5-7 days or keep for 2 months in the freezer.

*To eat this cream of mushroom soup alone, add in 2 cups of veggie broth to the soup on the stove top over medium heat until heated through, stirring often.

Enjoy!

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Looking for a quick vegan salad to try? Try this Vegan Chinese Chickpea Salad Recipe to mix it up! The prep time for this meal is 20 min. and the cook time is only 15 minutes of active time. You can also prep this Vegan Chinese Chickpea Salad Recipe ahead of time by preparing your chickpeas, the salad (without the almonds), and the dressing but store them separately. Once you’re ready to eat, just combine the 3 separate elements, (and the almonds), just before serving.

Ingredients below to make this Vegan Chinese Chickpea Salad Recipe:

• 1 tbsp. of sesame oil
• 3 cups of cooked chickpeas
• 3 tbsp. of gluten-free tamari
• 4 cups (which is equal to about 1 small head) of shredded napa cabbage
• 1 cup of shredded red cabbage
• 1 cup (which is equal to 3-4 lg. carrots) of grated carrots
• 1 cup of toasted sliced almonds
• ½ cup of sliced green onions
• 1 – 10 oz. can of mandarin oranges, drained
• 1 – 8 oz. can of sliced water chestnuts, drained and cut in half
• Some crispy rice crackers, crumbled

Ingredients below to make a yummy  miso ginger dressing:

• ½ cup of rice vinegar
• 2 tbsp. of sesame oil
• 2 tbsp. of maple syrup
• 1 tbsp. of white soy miso
• 2 tsp. of grated ginger

Instructions below to make this Vegan Chinese Chickpea Salad Recipe:

Start with heating the sesame oil in a large shallow saucepan using medium heat. Add in your chickpeas and cook for 1-2 minutes. Add tamari and keep cooking and stirring until all of the liquid has been absorbed. Set aside and let cool for 5 minutes.

To make the dressing : Stir together all the ingredients in a cup or small bowl.

Combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts in a large bowl. Add the chickpeas and dressing and toss until fully combined. Serve immediately, topped with crumbled rice crackers.

Enjoy! For more recipes click here! We also found some great recipes here!

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One of my favorite things to do as a mommy is to create those warm- homey moments that your children will carry with them for a lifetime. I love it when I hear my big kids say, “remember when mom would bake the best muffins on Saturday mornings!” I love to wake up before everyone in the house and start baking so that they wake up to that wonderful smell, leading them to the kitchen. I hope this Gluten Free Vegan Blueberry Banana Muffin Recipe will create some nice memories for your family too! The prep time for this meal is 10 min. and the cook time is 25 minutes of active time and 20 min of inactive time.

Video Overview

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Below are the ingredients that you’ll need to make this Vegetarian Potato Leek Soup:

• 1 tsp. olive oil
• 2 leeks, thinly sliced (white and light green parts)
• 1 garlic clove, minced
• 2 lbs. Yukon gold potatoes, chopped
• 2 tsp. dried rosemary
• 2 tsp. dried thyme
• 1 tsp. ground sage
• 3 c. of low-sodium vegetable broth
• 2 c. water
• 1 tbsp. nutritional yeast, optional
• 1 tbsp. lemon juice
• 1 tsp. of liquid smoke
• Salt and black pepper to taste
• Vegetarian bacon, crumbled
• Chopped green onions

Below are the instructions for this Vegetarian Potato Leek Soup:

1.  Start with a large pot to heat your olive oil over med. heat. Add leeks and sauté them until they are soft, this takes about 4 minutes. Add your garlic and sauté it for about another minute. Add your potatoes, the rosemary, thyme, sage, broth, and the water. Bring it all to a boil, then reduce heat and simmer until your potatoes are tender, this takes about 15 min. Turn your stove top off.

2.  Next, add nutritional yeast, lemon juice, and liquid smoke. Use a good immersion blender to blend your soup until smooth (however, I’m a fan of leaving a few potato chunks!).

3.  Add your salt and pepper to taste. Serve this soup with a garnish and top it off with your bacon crumbles and green onions. Keep leftovers in the fridge for up to 5 or 6 days.

I hope you and your family love this Vegetarian Potato Leek Soup! We have posted more healthy recipes on Weekly Living and Always Eat Good! Check them out! You can also find more healthy recipes here!

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Types of Faux Meat Snacks

Some of the faux meats snacks include everything from hot dogs and hamburgers to Bologna and bacon. Many of them have the taste and texture of their meat counterparts. Some of the top faux meat snacks are hot dogs. They have the same size and weight as a regular hot dog, and by the time you have used the condiments and the bun, you would not be able to tell much of a difference. Lightlife Smart Dogs are one of the most popular. One of my favorite faux meat snacks are the Gardein Meatless Meatballs. These make a great appetizer or the best spegehetti and meatballs I’ve ever had!

Other meat alternative snacks contain tofu. It has been a staple of the vegetarian diet for years, and they are one of the most common meat substitutions. There are Tofurky deli slices and tofu bacon. Other meat substitutes include Quorn and Gardein products. Quorn makes Meatless Chik’n Patties and Gardein makes Golden fishless filets. They both make a variety of other products that carry the Quorn and Gardein labels.

Traditional Tastes

Some of the purely vegetarian snacks include Boca Original Vegan Veggie Burgers and vegan jerky. Louisville Jerky has a range of flavors made out of vegetable products. All of the above are great ways to wean someone off meat or for a non-meat eater to have some traditional meat meals without the dead carcass!

There are several options available for people who want to cut out meat from their diets. They can use meat substitutes that try and replicate the taste and texture of meat, but people can also use vegetable alternatives in place of products that you would regularly find meat.

Find more Faux Meat Snacks and recipes here and here!

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Kid Friendly Vegan Recipes – Protein

Oh no, what about protein! Where are you going to get your protein?! Just kidding, I like to do that because that is such a common meat-eater question. What many people don’t know is that there is more protien in plants than animals. Do you know where meat gets its protein from? It’s the plants that they eat. So a vegan person’s protein comes from the place where the meat got its protein from…we’re just cutting out the middleman. Or middle animal, haha. Did you know that there are also kid friendly vegan recipes? Recipes that they will actually love?!

Vegan recipes for your child will help them with healthy issues and many illnesses. Your child can prevent issues like diabetes, high blood pressure, heart disease, and asthma. In fact, it’s important for your child to know the importance of eating healthy foods early in life. While your child’s body is in the development stages there are many things you can do to help them grow into a healthy adult. Vegan recipes for kids is a great all natural alternative to unhealthy foods with additives. More importantly, a vegan diet will help your child be more active and snack on less junk food. Check out some cool vegan recipe ideas below!

Vegan Recipes For Kids

– Vegan Banana French Toast

– Gluten-Free Donuts

– Vegan Grilled Cheese Sandwiches

– Vegan Chicken Pot Pie

– Chickpea Burgers

Kid friendly vegan recipes can be incorporated into your child’s breakfast, lunch, and dinner. They can choose what they want to eat and help you make many of the dishes. Vegan recipes for kids are on the rise because more parents are taking pride in what they feed their children. Find out which vegan meals your child likes and stick to those types of recipes. Never force something on your child to ensure they will be comfortable with a vegan diet. If you need ideas on delicious vegan recipes, there are several online recipes to choose.

We found some delicious kid friendly vegan recipes here and we made some kid friendly vegan recipes here! Enjoy!

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This heart-healthy recipe deserves to be at the table as one of the best quinoa recipes. The quinoa in this recipe alone has dozens of health benefits. Quinoa is packed with fiber, vitamins, and minerals and helps you feel fuller and more satisfied than most foods out there while packing a rich nutritional punch. Quinoa is also naturally gluten free and is a complete protein which your vegan and vegetarian friends and family will appreciate. Let’s just take a second to praise quinoa for all it has to offer! Get a healthy dose of iron, magnesium, calcium, phosphorus, potassium, vitamin E, healthy fatty acids and again with that fiber. Quinoa is also great for those looking to get fit as it has a high protein to carbs ratio. Not to mention, it’s a great pre-workout food that will give you the energy you will need to push through.

As the weather starts to decline, it’s great having a nice colorful meal to remind you that summer will be back and better, it’s healthy so you can stay summer-ready all year round. Read below for one of the best quinoa recipes yet!

POMEGRANATES :: RED QUINOA :: PISTACHIOS ::  GOAT CHEESE :: PICKLED BEETS IF YOU CAN HANDLE IT :: OPAL APPLES :: BABY SPINACH BUT NOT TOO MUCH BABY SPINACH :: LIGHT CHAMPAGNE VINAIGRETTE.

It’s loaded with bright green spinach, crispy bites of apple, juicy bursts of pomegranate, crunchy pistachio pieces, creamy-smooth goat cheese with just a little bite from the pickled beets if you’re brave enough for that sort of adult eating. It’s a plate (or MASON JAR) full of healthful, nutritious ingredients that give you tons of winter glow and plant power. Because, umm, yeah, that’s a real thing.

Ingredients:

• 3 cups cooked quinoa 
• 2 beets, trimmed and quartered
• Olive oil
• Sea salt
• 1/4 cup fruity olive oil
• 1/4 cup fresh squeezed orange juice
• 2 teaspoons organic gluten-free tamari sauce
• 1 teaspoon balsamic vinegar or rice vinegar
• 1 tablespoon organic raw agave nectar or local honey
• 1 cup drained rinsed chick peas
• 2 big handfuls of baby spinach leaves
• Sea salt and ground pepper, to taste
• 1 fresh orange, peeled, trimmed, cut into bite sized pieces

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Ingredients for this sweet potato veggie burger recipe:

• 1 medium sized sweet potato
• 1/4 cup of dry quinoa
• 1/4 cup of dry barley
• 15-ounce can garbanzo beans, rinsed and drained
• 2 tablespoons of parsley
• 1 teaspoon of cayenne pepper (optional)
• 1 1/2 teaspoon of cumin
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 2 tablespoons of garbanzo bean flour
• 2 tablespoons of olive oil
• 1 cup Vegetarian broth

Directions for this sweet potato veggie burger recipe:

• Bake your medium sized sweet potato in your oven at 400°F for 45 minutes to 1 hour, just until it is soft.
• Cook you quinoa however you wish, I like to put mine in a rice steamer for about 20-30 min. (it will take a while for it to heat up first though).
• Next, cook your barley by bringing it to a boil with the veggie broth (follow the directions on your barley for how much broth/liquid to use). Reduce the heat and simmer. Cover and cook until the barley is tender and most of the liquid is gone. This can take 30-60 min.
• Let all of the above cool once done.
• In a medium sized bowl (or whatever works!) mix the sweet potato, garbanzo beans, garbanzo flour, cumin, cayenne pepper, parsley, salt and pepper and only 1 tbsp. of oil. Spoon these ingredients into a food processor and mix.
• Then spoon your mixture back into your bowl and mix in the (already cooled) barley and quinoa.
• Add the last tablespoon of oil to a frying pan on your stove top and heat on medium heat. Spoon out a heaping spoonful of your batter onto the frying pan and have a spatula or something that is non-stick (preferably) to help you form your patty. Cook until both sides a crispy golden brown and then stick it on a bun with all of your favorite condiments and veggies!

Sometimes, I like to even cook a little extra quinoa and put a spoonful under the patty in the burger. I like to top the quinoa with hot sauce prior to putting the patty over it. It’s yummy and incredibly filling!

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