chickpea tuna sandwich 🥪
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chickpea tuna is one of the easiest no cook vegan recipes. barely any equipment is required either - just a mixing bowl, a tamper, a colander, and a good knife!
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I like this tuna atop a sandwich, but you can eat it over lettuce, as a dip, or just as is. here’s how to make a batch that holds in the fridge for a week:
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01 dice about 1/4 red onion and add to your mixing bowl along with a can of drained and thoroughly rinsed chickpeas, one thinly sliced stalk of celery, 1/4 cup of vegan mayo, 1 tsp sea salt, and 1/4 tsp garlic powder. if you can’t find vegan mayo, you can sub for hummus.
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02 use a tamper or potato masher to mash the mixture until it’s chunky. I avoid a food processor because I don’t want it to be too blended.
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03 top with freshly cracked pepper, chopped green onions, and a squeeze of lemon.

gf & vegan seeded pumpkin bread—
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this bread was created on a whim and it came out sooo delicious. it’s gluten free and I didn’t use any yeast so it’s thick and dense as opposed to light and airy. sooo cozy on these chilly days we’ve been having! I’ve been enjoying a slice for breakfast or as a lil dessert🎃🍞
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here’s how to make:
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ingredients—
1 cup pumpkin purée
3/4 c coconut sugar
1/3 cup avocado oil
3 flax eggs (1/2 c + 1 tbsp water mixed with 3 tbsp ground flax or flax meal)
1 tsp vanilla extract
3/4 c all purpose gluten free flour
3/4 c oat or almond flour
1 tbsp baking powder
1 tsp baking soda
2 tbsp tapioca or arrowroot flour
1 tsp sea salt
1 tsp pumpkin spice
1 tsp cinnamon
pepitas (topping)
sunflower seeds (topping)
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instructions—
01 preheat oven to 350 degrees and add your flax egg ingredients to a dish.
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02 sift the dry ingredients (flours, baking powder, baking soda, sea salt, and spices) into one bowl and the remaining wet ingredients (pumpkin purée, coconut sugar, avocado oil, flax eggs, and vanilla) in another bowl. make sure each mixture is fully combined before slowly mixing the dry ingredients into the wet.
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03 line your baking tray with parchment paper then pour the mixture inside trying to get it as even as possible. top with pepitas and sunflower seeds and gently press them into the bread with your hand. bake for about 60-70 minutes then let cool for about 20 min before cutting in. I keep mine stored in the fridge for about a week.

#pumpkinbread #pumpkinspice #veganrecipes #autumnrecipes

giant white bean chili— ⠀⠀⠀⠀⠀⠀⠀⠀

me & loaded salad bowls🤝
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I am so obsessed with huge salads rn. they’re so easy and seriously keep me full and fueled alllll day. perfect for the super busy days!
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do y’all prefer to eat smaller bites throughout the day, or fewer big meals?
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here’s what’s in this salad:
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—chopped romaine
—1/2 avocado, diced
—1 tomato, roughly chopped
—jasmine rice cooked in garlic
—black beans cooked w/ onions
—veggie burger from @actualveggies
—lime juice
—garlic infused olive oil from @wearebrightland
—salt&pepper

blueberry muffin baked oats—
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have you guys tried baked oats yet? the best way to describe it is as a big fluffy cookie cake. now that the weather is finally cooling down expect to see alll the baked oats recipes👩🏼‍🍳
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this one is made with the baked oats basics:
—1/2 cup rolled oats
—1/2 cup plant based milk
—1/2 tsp baking powder
—1/2 banana or cup of yogurt
—1 tbsp sweetener (maple syrup, agave, or sugar)
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sprinkle with vegan chocolate chips, flaky sea salt, and blueberries. bake for 30 min at 400 degrees.
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let cool then top with the other half of your banana in slices 🍌
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happy monday🧡who else is tired afff🙋🏼‍♀️

kabocha squash bowl with carrot miso ginger dressi

red velvet baked oats—
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tbh these are called red velvet because of the deep pink color (thanks to blending a small cube of fresh beet) but it doesn’t affect the taste at all.
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to make these you’re gonna blend what I call the “baked oats basics” :
—1/2 cup rolled oats or oat flour
—1/2 cup plant based milk
—1/2 tsp baking powder
—1/2 banana or 1/2 cup coconut yogurt
—1 tbsp sweetener (sugar, maple syrup, agave, etc)
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in addition add a small cube of fresh beet. the color should dramatically become this deep pink color you see here 💖
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pour into a greased baking dish (I use a 10oz one I got on Amazon) and add a few tiny dollops of cream cheese underneath the surface. if you don’t like cream cheese you can add a bit of coconut yogurt, but keep in mind it will become liquidy.
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sprinkle with vegan chocolate chips and bake for 30 minutes at 400 degrees. let cool for 10 then dig in!

4 ingredient vegan gf butternut squash mac and che

pumpkin churro scones—
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obsessed is an understatement. this flavor combo is out of this fricken world, and is majorly getting me in the mood for fall 🎃🍁🍎👻 runnn to the kitchen to try these guy, you will not regret!
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here’s how to make:
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dry:
1 cup gf all purpose flour
1/2 cup oat flour
1 tsp baking powder
1/4 c coconut sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
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wet:
1/3 cup pumpkin purée
1/2 cup vegan yogurt
3 tbsp oat milk
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01 preheat oven to 400 degrees
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02 combine the dry ingredients and wet ingredients in separate bowls. once fully combined, mix the two bowls in one.
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03 carefully roll into a ball on a lightly floured surface. keep in mind the mixture will be fairly sticky. flatten the ball with your hands into a circle an inch tall.
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04 cut into 6 triangles and sprinkle with a sugar/cinnamon combo (1/4 cup sugar + 1 tsp cinnamon)
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05 place on a parchment lined tray and bake until no longer mushy. for me it took about 30 min, you can probably even do 40. it all depends on your oven and the specific ingredients used, so be sure to check after 25 min to see where you’re at. let cool (at least 15 min) then sprinkle with more cinnamon sugar.
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06 last, drizzle with chocolate sauce. to make the chocolate sauce microwave 2 tbsp of vegan chocolate chips with 3 tsp plant based milk.

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My name is Annie and I'm a certified plant-based nutritionist, recipe developer, food photographer, meal prep chef, & dog mama based in LA. New plant-based recipes and cruelty-free living hacks are posted weekly!

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