Tacos, Burritos, Wraps, & Rolls Archives - The Plant Collective

chocolate baked oats ⠀⠀⠀⠀⠀⠀⠀⠀⠀ b

chocolate baked oats
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basically a single serve chocolate cookie cake 🍪 if you’re into cozy baked goods try this one ASAP!
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preheat oven to 400 degrees and grease a mini cast iron skillet or any ramekin with coconut oil.
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blend:
1/2 cup rolled oats
1/2 cup plant based milk
1/2 banana
1 tsp baking powder
1 tbsp maple syrup
1 tbsp cacao or cocoa
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pour mixture into your skillet or ramekin and sprinkle with vegan chocolate chips. bake for 30 min, let cool for a few min, then top with sea salt, sliced bananas, hemp seeds, and a spoonful of peanut butter 🥜

Carrot Ginger Miso Dressing 🥕
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I looooove all the flavors in this dressing. It only takes 10 minutes to make and goes well with everything. It’s also packed with a ton of nutrients!
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You’ll need:
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1/2 cup filtered water
1/4 cup rice vinegar
1/4 cup miso paste
1/4 cup toasted sesame oil
2 cups chopped carrots
3 tbsp minced ginger
2 tsp sea salt
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Blend until smooth & toss with your favorite lettuce - here I paired it with shredded cabbage 🥬

Buffalo chickpea sandos 🔥SO easy, vegan, and ma

Buffalo chickpea sandos 🔥SO easy, vegan, and made with minimal ingredients. here’s how:
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INGREDIENTS:
—2 cans chickpeas, drained and rinsed
—1/4 cup red onion, thinly diced
—1 stalk celery, thinly sliced
—1 tsp garlic powder
—salt and pepper, to taste
—1/4 cup vegan Buffalo sauce
—5 slices toasted bread
—tomato slices
—spinach leaves
—pickle slices
—2 avocados
—vegan ranch dressing
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INSTRUCTIONS
01 Drain and rinse your chickpeas and add to a mixing bowl. Roughly mash.
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02 Mix in the red onion, celery, garlic powder, sea salt, pepper, and buffalo sauce. Mix until fully combined.
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03 Assemble your open faced sandwiches! Toast your bread and top with a few avocado slices (use a fork to spread the avocado), spinach leaves, tomato slices, pickles slices, the chickpea buffalo mash, and a drizzle of vegan ranch.
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#buffalochickpeas #vegansandwich #easyvegan #veganmeals

immune boosting vegan & low FODMAP tom kha gai ⠀

immune boosting vegan & low FODMAP tom kha gai
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this soup is so comforting & delicious but also super healing. I incorporated oyster mushrooms, shimeji mushrooms, red bell peppers, carrots, ginger, lemongrass, and fresh herbs (to name a few) which are super gentle on the gut and offer their own healing properties.
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if you feel yourself getting sick, make a big batch of this soup and sip it throughout the week to keep your immune system strong.
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INGREDIENTS
coconut oil
1/2 jalapeño pepper
1/2 large carrot
1 red bell pepper
1/2 cup soy sauce
1-2 tbsp pureed ginger
2 stalks lemongrass
2 stalks green onion
2 cans light coconut milk
1 cup veggie broth (or water)
1 block soft tofu, cubed
1/2 cup oyster mushrooms
1/4 cup shimeji mushrooms
1/2 tbsp coconut or brown sugar
1 lime, juice from
fresh cilantro leaves
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INSTRUCTIONS
01 Add diced carrots, sliced red pepper, sliced oyster mushrooms, ginger, shimeji mushrooms and minced jalapeños to a large pot in coconut oil.
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02 Prepare your lemongrass – you will only need the bottom 3 inches or so, peel the tough layers off then use the back of your knife to pound it. This releases the lemony flavors.
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03 Once veggies have softened (not completely – about 10 min on a low heat) add in the lime juice, coconut milk, veggie broth or water, tamari, lemongrass, cilantro, green onions, tofu cubes, and coconut sugar.
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04 Let simmer at a low heat for about 20 min. I prefer to leave my soup cooking on a low heat for longer to really let the flavors soak into the soup. If you’re short on time, you can cook at a higher heat for a shorter duration.
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05 Remove lemongrass and top with extra cilantro leaves and green onions. Serve alone or over rice or noodles.

kelp noodle lo mein ~ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

kelp noodle lo mein ~
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I love kelp noodles - they’re low in calories, nutrient dense, and surprisingly very filling. I loooove them in this lo mein recipe - feel free to eat in a bowl like this or add to a rice wrap.
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kelp noodles~
1 bag kelp noodles
2 tbsp baking soda
1 lemon, juice from
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sauce~
1/4 cup soy sauce
2 tbsp toasted sesame oil
2 tbsp miso paste
1/4 cup water
1 tsp ginger powder
1 tsp coconut sugar
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vegetables~
1 shallot, sliced vertically
4 cloves garlic, minced
1/2 cup button mushrooms, sliced
1/2 cup broccoli florets
1 red bell pepper, sliced
1/2 large carrot, thinly sliced
1 tsp fermented chili paste optional
sesame seeds topping
sliced green onion topping
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instructions~
01 Drain and rinse kelp noodles then submerge in a bowl of warm water. Add baking soda then squeeze the juice of one lemon into the bowl. Quickly use your hands to massage for about a minute. Drain and rinse noodles then use paper towels to soak up excess water.
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02 Whisk all dressing ingredients together then set aside.
Spray a skillet with avocado oil & add shallots and garlic. Cook for a minute or two. If the mixture ever starts getting in dry, feel free to add in a small amount of avocado oil.
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03 Start by adding in the mushrooms. Staggering by a few minutes each, add the carrots, bell peppers, broccoli and fermented chili paste. Keep covered until vegetables are slightly softened – make sure not to overcook them.
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04 Mix in the dressing and kelp noodles. Stir until fully combined then transfer to your serving bowls. Top with sesame seeds and green onions and enjoy immediately. Alternatively, wrap in rice paper.

first week of 2022 feels 🤪🥬😶‍🌫️💖🍚🦋🍳🌸🥞🌏
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we’ve got some brain fog coming in hot, anyone else struggling getting back to reality?!
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ps I just got a tiger rice cooker and I cannot recommend anything more, it’s been saving my life

falafel bowl with beet hummus—
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happy 2022 💖 I love a good nourish bowl and this falafel themed one is easily one of my favorites! this recipe makes anywhere from 12-18 balls depending on how big/small you make them. I use an ice cream scooper to make sure they’re all the same size.
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here’s how to make the falafel:
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INGREDIENTS
1 can chickpeas, drained and rinsed
3/4 cup fresh parsley leaves
3/4 cup fresh cilantro leaves
1/2 cup fresh dill
1 small onion
5 garlic cloves
1/2 cup gf all purpose flour
1 tsp baking powder
sea salt & pepper to taste
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INSTRUCTIONS
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01 preheat air fryer or oven to 400 degrees.
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02 add all of the ingredients into a food processor and pulse. mixture should be rough, so don't over blend.
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03 use an ice cream scooper to scoop the mixture onto a cutting board. then arrange in your air fryer (or parchment lined baking tray) and bake for about 15 minutes. at that point give them a little shake (or use a spoon to turn them over if baking in the oven) and cook for another 5-10 minutes. if you feel they are too soft, keep cooking them. make sure to keep a close eye on them throughout to avoid burning.
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pair with:
pearl cous cous blend
hummus mixed with beet powder or blender with a few cubes of fresh beets
persian cucumbers, peeled and diced
cherry tomatoes, halved

enjoy!

#veganbowl #veganrecipes #plantbased #airfryerrecipes #falafel

kabocha squash mac and cheese
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If you like my butternut squash mac and cheese you’ll loveeee this one. Kabocha squash is Japanese pumpkin and is very similar to butternut squash. The key difference is it’s low FODMAP, so if you struggle with sensitivities to high FODMAP foods you gotta try it.
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Here’s how to make:
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INGREDIENTS
24 oz pasta
1 kabocha squash
6 tbsp nutritional yeast
1.5 cups plant-based milk
3 tsp dijon mustard
1 tsp paprika
1 tsp sea salt
1/2 lemon, juice from
1 tsp garlic powder
1/2 tsp onion powder
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breading:
kabocha squash seeds
1/2 cup bread crumbs (I used breadless crumbs from @longevebrands )
1 tbsp nutritional yeast
1-2 tbsp olive oil
sea salt, to taste
fresh parsley
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INSTRUCTIONS
01 Preheat oven to 400 degrees. Chop your squash in half. Scoop the seeds from the middle and set aside.
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02 Line a baking tray with parchment paper and cook your squash halves face down for about 20 minutes or until tender. The time varies depending on the size of your squash. While the squash is cooking, rinse your seeds well to remove any squash residue.
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03 Once the squash has cooled scoop out the flesh and add to a blender along with nutritional yeast, milk, dijon mustard, paprika, lemon juice, garlic powder, onion powder, and salt. Start with 1 cup of milk, blend, & add more if needed.
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04 Crank up the heat of your oven to 475. Cook your pasta, drain, then return to it’s pot with the cheese sauce – note there should be more cheese than pasta. Grease a casserole dish with oil then pour your cheesy pasta inside and spread evenly.
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05 Now prepare your breading. In a bowl mix the seeds with your bread crumbs, nutritional yeast, olive oil, and salt. Sprinkle over the pasta.
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06 Place your casserole dish in the oven and cook for no more than 15 min. Add the fresh parsley on top.

Butternut Squash Mac and Cheese— ⠀⠀⠀⠀⠀

Butternut Squash Mac and Cheese—
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One of my top 5 recipes, easily. This whole foods plant based mac and cheese only has 4 key ingredients - butternut squash, pasta, nutritional yeast, and oat milk.
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If you try it, tag me! Here’s how to make 4 servings:
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INGREDIENTS:
1 butternut squash, cubed. should yield about 3 cups
avocado oil, for cooking
1/4 cup nutritional yeast
1 – 2 cups plant-based milk. start with 1 cup, if mixture is too thick gradually increase by 1/4 cup
sea salt, to taste
fresh thyme, topping
1 – 2 cups pasta. one serving is 1/2 cup. I like @eatbanza
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INSTRUCTIONS:
01 Chop the top and bottom off the butternut squash and peel entire squash. Chop squash into cubes.
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02 Heat a large pan with avocado oil on a low-medium heat. Once hot, add your butternut squash and keep pan covered stirring every few minutes. Repeat until squash is tender, then remove from heat.
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03 Once the squash is completely cool, add to a blender along with nutritional yeast, sea salt, and oat milk. Blend until creamy. If mixture is too thick, gradually add more plant-based milk 1/4 cup at a time.
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04 Cook pasta according to instructions. Drain then return to pot and pour butternut squash cheese into pot. mix to combine.
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05 Divide pasta between 2 to 4 people and top with fresh thyme.

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Tacos, Burritos, Wraps, & Rolls

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Toasts & Sandwiches

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on the blog

Carrot Ginger Miso Dressing – 10 Minutes!

Carrot Ginger Miso Dressing – 10 Minutes!

Vegan Asian Tacos with Crispy Rock Tofu and Cabbage Salad

Vegan Asian Tacos with Crispy Rock Tofu and Cabbage Salad

Kelp Noodle Lo Mein – Vegan and Easy

Kelp Noodle Lo Mein – Vegan and Easy

Buffalo Chickpea Sandwich – Vegan and Easy

Buffalo Chickpea Sandwich – Vegan and Easy

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chocolate baked oats ⠀⠀⠀⠀⠀⠀⠀⠀⠀ b

chocolate baked oats
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basically a single serve chocolate cookie cake 🍪 if you’re into cozy baked goods try this one ASAP!
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preheat oven to 400 degrees and grease a mini cast iron skillet or any ramekin with coconut oil.
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blend:
1/2 cup rolled oats
1/2 cup plant based milk
1/2 banana
1 tsp baking powder
1 tbsp maple syrup
1 tbsp cacao or cocoa
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pour mixture into your skillet or ramekin and sprinkle with vegan chocolate chips. bake for 30 min, let cool for a few min, then top with sea salt, sliced bananas, hemp seeds, and a spoonful of peanut butter 🥜

Carrot Ginger Miso Dressing 🥕
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I looooove all the flavors in this dressing. It only takes 10 minutes to make and goes well with everything. It’s also packed with a ton of nutrients!
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You’ll need:
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1/2 cup filtered water
1/4 cup rice vinegar
1/4 cup miso paste
1/4 cup toasted sesame oil
2 cups chopped carrots
3 tbsp minced ginger
2 tsp sea salt
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Blend until smooth & toss with your favorite lettuce - here I paired it with shredded cabbage 🥬

Buffalo chickpea sandos 🔥SO easy, vegan, and ma

Buffalo chickpea sandos 🔥SO easy, vegan, and made with minimal ingredients. here’s how:
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INGREDIENTS:
—2 cans chickpeas, drained and rinsed
—1/4 cup red onion, thinly diced
—1 stalk celery, thinly sliced
—1 tsp garlic powder
—salt and pepper, to taste
—1/4 cup vegan Buffalo sauce
—5 slices toasted bread
—tomato slices
—spinach leaves
—pickle slices
—2 avocados
—vegan ranch dressing
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INSTRUCTIONS
01 Drain and rinse your chickpeas and add to a mixing bowl. Roughly mash.
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02 Mix in the red onion, celery, garlic powder, sea salt, pepper, and buffalo sauce. Mix until fully combined.
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03 Assemble your open faced sandwiches! Toast your bread and top with a few avocado slices (use a fork to spread the avocado), spinach leaves, tomato slices, pickles slices, the chickpea buffalo mash, and a drizzle of vegan ranch.
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#buffalochickpeas #vegansandwich #easyvegan #veganmeals

immune boosting vegan & low FODMAP tom kha gai ⠀

immune boosting vegan & low FODMAP tom kha gai
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this soup is so comforting & delicious but also super healing. I incorporated oyster mushrooms, shimeji mushrooms, red bell peppers, carrots, ginger, lemongrass, and fresh herbs (to name a few) which are super gentle on the gut and offer their own healing properties.
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if you feel yourself getting sick, make a big batch of this soup and sip it throughout the week to keep your immune system strong.
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INGREDIENTS
coconut oil
1/2 jalapeño pepper
1/2 large carrot
1 red bell pepper
1/2 cup soy sauce
1-2 tbsp pureed ginger
2 stalks lemongrass
2 stalks green onion
2 cans light coconut milk
1 cup veggie broth (or water)
1 block soft tofu, cubed
1/2 cup oyster mushrooms
1/4 cup shimeji mushrooms
1/2 tbsp coconut or brown sugar
1 lime, juice from
fresh cilantro leaves
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INSTRUCTIONS
01 Add diced carrots, sliced red pepper, sliced oyster mushrooms, ginger, shimeji mushrooms and minced jalapeños to a large pot in coconut oil.
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02 Prepare your lemongrass – you will only need the bottom 3 inches or so, peel the tough layers off then use the back of your knife to pound it. This releases the lemony flavors.
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03 Once veggies have softened (not completely – about 10 min on a low heat) add in the lime juice, coconut milk, veggie broth or water, tamari, lemongrass, cilantro, green onions, tofu cubes, and coconut sugar.
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04 Let simmer at a low heat for about 20 min. I prefer to leave my soup cooking on a low heat for longer to really let the flavors soak into the soup. If you’re short on time, you can cook at a higher heat for a shorter duration.
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05 Remove lemongrass and top with extra cilantro leaves and green onions. Serve alone or over rice or noodles.

kelp noodle lo mein ~ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

kelp noodle lo mein ~
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I love kelp noodles - they’re low in calories, nutrient dense, and surprisingly very filling. I loooove them in this lo mein recipe - feel free to eat in a bowl like this or add to a rice wrap.
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kelp noodles~
1 bag kelp noodles
2 tbsp baking soda
1 lemon, juice from
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sauce~
1/4 cup soy sauce
2 tbsp toasted sesame oil
2 tbsp miso paste
1/4 cup water
1 tsp ginger powder
1 tsp coconut sugar
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vegetables~
1 shallot, sliced vertically
4 cloves garlic, minced
1/2 cup button mushrooms, sliced
1/2 cup broccoli florets
1 red bell pepper, sliced
1/2 large carrot, thinly sliced
1 tsp fermented chili paste optional
sesame seeds topping
sliced green onion topping
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instructions~
01 Drain and rinse kelp noodles then submerge in a bowl of warm water. Add baking soda then squeeze the juice of one lemon into the bowl. Quickly use your hands to massage for about a minute. Drain and rinse noodles then use paper towels to soak up excess water.
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02 Whisk all dressing ingredients together then set aside.
Spray a skillet with avocado oil & add shallots and garlic. Cook for a minute or two. If the mixture ever starts getting in dry, feel free to add in a small amount of avocado oil.
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03 Start by adding in the mushrooms. Staggering by a few minutes each, add the carrots, bell peppers, broccoli and fermented chili paste. Keep covered until vegetables are slightly softened – make sure not to overcook them.
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04 Mix in the dressing and kelp noodles. Stir until fully combined then transfer to your serving bowls. Top with sesame seeds and green onions and enjoy immediately. Alternatively, wrap in rice paper.

first week of 2022 feels 🤪🥬😶‍🌫️💖🍚🦋🍳🌸🥞🌏
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we’ve got some brain fog coming in hot, anyone else struggling getting back to reality?!
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ps I just got a tiger rice cooker and I cannot recommend anything more, it’s been saving my life

falafel bowl with beet hummus—
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happy 2022 💖 I love a good nourish bowl and this falafel themed one is easily one of my favorites! this recipe makes anywhere from 12-18 balls depending on how big/small you make them. I use an ice cream scooper to make sure they’re all the same size.
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here’s how to make the falafel:
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INGREDIENTS
1 can chickpeas, drained and rinsed
3/4 cup fresh parsley leaves
3/4 cup fresh cilantro leaves
1/2 cup fresh dill
1 small onion
5 garlic cloves
1/2 cup gf all purpose flour
1 tsp baking powder
sea salt & pepper to taste
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INSTRUCTIONS
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01 preheat air fryer or oven to 400 degrees.
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02 add all of the ingredients into a food processor and pulse. mixture should be rough, so don't over blend.
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03 use an ice cream scooper to scoop the mixture onto a cutting board. then arrange in your air fryer (or parchment lined baking tray) and bake for about 15 minutes. at that point give them a little shake (or use a spoon to turn them over if baking in the oven) and cook for another 5-10 minutes. if you feel they are too soft, keep cooking them. make sure to keep a close eye on them throughout to avoid burning.
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pair with:
pearl cous cous blend
hummus mixed with beet powder or blender with a few cubes of fresh beets
persian cucumbers, peeled and diced
cherry tomatoes, halved

enjoy!

#veganbowl #veganrecipes #plantbased #airfryerrecipes #falafel

kabocha squash mac and cheese
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If you like my butternut squash mac and cheese you’ll loveeee this one. Kabocha squash is Japanese pumpkin and is very similar to butternut squash. The key difference is it’s low FODMAP, so if you struggle with sensitivities to high FODMAP foods you gotta try it.
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Here’s how to make:
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INGREDIENTS
24 oz pasta
1 kabocha squash
6 tbsp nutritional yeast
1.5 cups plant-based milk
3 tsp dijon mustard
1 tsp paprika
1 tsp sea salt
1/2 lemon, juice from
1 tsp garlic powder
1/2 tsp onion powder
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breading:
kabocha squash seeds
1/2 cup bread crumbs (I used breadless crumbs from @longevebrands )
1 tbsp nutritional yeast
1-2 tbsp olive oil
sea salt, to taste
fresh parsley
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INSTRUCTIONS
01 Preheat oven to 400 degrees. Chop your squash in half. Scoop the seeds from the middle and set aside.
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02 Line a baking tray with parchment paper and cook your squash halves face down for about 20 minutes or until tender. The time varies depending on the size of your squash. While the squash is cooking, rinse your seeds well to remove any squash residue.
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03 Once the squash has cooled scoop out the flesh and add to a blender along with nutritional yeast, milk, dijon mustard, paprika, lemon juice, garlic powder, onion powder, and salt. Start with 1 cup of milk, blend, & add more if needed.
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04 Crank up the heat of your oven to 475. Cook your pasta, drain, then return to it’s pot with the cheese sauce – note there should be more cheese than pasta. Grease a casserole dish with oil then pour your cheesy pasta inside and spread evenly.
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05 Now prepare your breading. In a bowl mix the seeds with your bread crumbs, nutritional yeast, olive oil, and salt. Sprinkle over the pasta.
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06 Place your casserole dish in the oven and cook for no more than 15 min. Add the fresh parsley on top.

Butternut Squash Mac and Cheese— ⠀⠀⠀⠀⠀

Butternut Squash Mac and Cheese—
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One of my top 5 recipes, easily. This whole foods plant based mac and cheese only has 4 key ingredients - butternut squash, pasta, nutritional yeast, and oat milk.
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If you try it, tag me! Here’s how to make 4 servings:
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INGREDIENTS:
1 butternut squash, cubed. should yield about 3 cups
avocado oil, for cooking
1/4 cup nutritional yeast
1 – 2 cups plant-based milk. start with 1 cup, if mixture is too thick gradually increase by 1/4 cup
sea salt, to taste
fresh thyme, topping
1 – 2 cups pasta. one serving is 1/2 cup. I like @eatbanza
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INSTRUCTIONS:
01 Chop the top and bottom off the butternut squash and peel entire squash. Chop squash into cubes.
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02 Heat a large pan with avocado oil on a low-medium heat. Once hot, add your butternut squash and keep pan covered stirring every few minutes. Repeat until squash is tender, then remove from heat.
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03 Once the squash is completely cool, add to a blender along with nutritional yeast, sea salt, and oat milk. Blend until creamy. If mixture is too thick, gradually add more plant-based milk 1/4 cup at a time.
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04 Cook pasta according to instructions. Drain then return to pot and pour butternut squash cheese into pot. mix to combine.
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05 Divide pasta between 2 to 4 people and top with fresh thyme.

beet kidney bean burger—
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ok I honestly don’t like beets😳buuuut I love these burgers cause you can’t taste the beets at all. the recipe is super easy - mix everything in a food processor, use your hands to form patties, then bake, airfry, or pan fry. I love making a huge batch of these guys and freezing the left overs for quick easy dinners.
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enjoy as is, atop a salad, or in sandwich or burger form. here’s how to make:
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INGREDIENTS:
2 small beets OR 1/2 cup beet pulp
1 can kidney beans, drained and rinsed well
3/4 cup rolled oats or dried oat pulp
1/2 cup gf all-purpose flour (any flour works)
1 tbsp cashew or almond butter
1/4 cup onion (diced)
1 tsp garlic powder
1 tsp sea salt
2 tbsp vegan Worcestershire sauce (can sub for bbq sauce)
1 tsp freshly ground pepper
1 tsp paprika
avocado oil (for cooking)
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INSTRUCTIONS:
01 dice your onion and chop beets into cubes. add to a food processor along with the rest of the ingredients (except for the avocado oil)
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02 pulse until all ingredients are combined. you should no longer see any flour residue.
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03 use an ice cream scooper to form the patties - scoop out about 2 tbsp of the mixture and flatten into a patty. I formed 9 patties with this recipe.
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04 add a touch of avocado oil to the pan and cook for 6-8 minutes on each side. alternatively, you can bake in the oven or air fryer until crispy.
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05 serve as a salad topper or on a sandwich with arugula, avocado, tomatoes, pickles, sprouts, whatever you’d like!
I saved the extra patties in a reusable bag in the freezer.
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06 when you're ready to eat, you can either sautee it on a pan or pop it in the air fryer (or oven) for around 10-15 minutes at 400 degrees

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