spring is hereeee! this spring pea orzo is plant b spring is hereeee! this spring pea orzo is plant based, packed with flavors and nutrients, and is SO easy to make. here’s how:

01 Cook 1 cup of orzo in 2 cups of water. You do NOT have to rinse it, just a personal preference! Meanwhile, add about 2 cups of broccoli florets into a food processor. Pulse until the broccoli has turned into a rice. Careful not to over pulse or it will become soggy.

02 Heat extra virgin olive oil onto a pan then add in the broccoli rice. Cook & stir occasionally for about 10 minutes.

03 Add 1 cup of peas and 1 cup of edamame beans to the rice and stir to combine. After a few minutes, stir in the cooked orzo. Next stir in finely chopped herbs (I recommend parsley, chives, and a few sprigs of dill), sea salt and pepper to taste, 1/2 tsp garlic powder, and 1 cup of vegan shredded cheese (I love Violife.)

04 Stir frequently and once the cheese has melted, remove from heat and serve. Top with lemon zest and an optional drizzle of coconut milk.

#veganrecipes #spring #easyrecipes #healthyrecipes #orzo #eatyourgreens #springpeaorzo
The Mediterranean diet has consistently been ranke The Mediterranean diet has consistently been ranked the healthiest diet in the world - luckily for vegans, it doesn’t include many animal products! I combined a few of my favorite vegan items from the mediterranean diet and compacted them into one easy to make lunch bowl. I did add tofu (not on the Mediterranean diet) but if you want to keep it 100% Mediterranean try lentils. This bowl is perfect for meal prep and tastes SO SO good.

RECIPE:

01 Cook 1 cup of quinoa in 2 cups of water. Once done, fluff with a fork then toss with finely chopped dill and parsley.

02 Chop up a block of high protein tofu into cubes. Toss with avocado oil spray, tamari, sea salt, and corn starch.
Once fully coated, air fry the tofu at 375 until crispy. Give them a stir after 12 minutes then air fry for another 8-10 minutes.

03 Wash about 6 baby potatoes and peel away any sprouts. Cut each potato into 4 wedges. Toss with avocado oil spray, sea salt, paprika, and zatar seasoning. Air fry at 400 degrees for about 12-15 minutes or until crispy.

04 To a dish add 1/2 cup Tahini, juice from 1/2 Lemon, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper and 3-4 tbsp Water (add more if you want a runnier consistency.)

05 Chop up one large tomato, 2 Persian cucumbers, and set aside about 12 green olives and arugula.

06 Divide all ingredients into four bowls or meal prep containers. 1 serving includes 1 cup of arugula, 1/4th of the herby quinoa, 1/4th of the crispy tofu, about 5 potato wedges, 1/4th of the cucumber and tomato, 3 green olives, and a generous drizzle of lemon tahini. The remaining portions will stay good about 5 days. Enjoy!

#veganrecipes #easyrecipes #mediterraneandiet #healthyrecipes #heathylifestyle #healthylunch
weekly vegan breakfast inspo 🥬🌯🍌🥑 happ weekly vegan breakfast inspo 🥬🌯🍌🥑 happy friday everybodyyy

#veganrecipes #veganbreakfast #veganideas #easyrecipes #breakfastideas
I often get asked as a vegan why I still eat produ I often get asked as a vegan why I still eat products that look and taste like real meat, and the answer is really simple - because no animals were harmed! I wasn’t always vegan, and I used to eat beef all the time. I love @abbotsbutcher because they nailed it on the taste, the ingredients are super clean, and the macros are impressive. 

This beef korma is one of my favorite healthy vegan dinners - I always make a big batch like this and save the leftovers. Recipe ⬇️ 

INGREDIENTS: 
1 tbsp avo oil
1 onion, chopped
12 raw cashews
1 cup non-dairy yogurt (I used @kitehillfoods Greek yogurt) 
2 tsp turmeric 
2 tbsp cilantro leaves 
1 tsp paprika 
2 tsp garam masala 
1/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cardamom 
1 tsp grated ginger 
2 garlic cloves, minced
1 package @abbotsbutcher beef
Salt to taste 
Cilantro to garnish
Rice to serve

INSTRUCTIONS
01 Add avocado oil to a pot and heat on medium-low. Add onions and slowly sauté for 10-15 min, stirring occasionally until browned.

02 To a bowl add the yogurt, turmeric, salt and pepper, paprika, and garam masala. Whisk to combine.

03 Allow onions to cool, then transfer to a blender with the cashews, cilantro, and the yogurt mix. Blend for a minute or so.

04 Heat more avocado oil in the same pot on medium-low heat. Add cinnamon, cardamom, garlic, pepper, and ginger. Sauté for about one minute, or until spices are fragrant.

05 Add Abbot’s Butcher “Beef” to the pan and cook according to package instructions.

06 Stir in the spiced yogurt and salt to taste. Add water and stir until it’s fully incorporated.

07 Remove from heat and garnish with cilantro. Serve with rice.

#veganrecipes #beefkorma #healthydinner
one of my favorites, the mango ginger bowl 🥭 ju one of my favorites, the mango ginger bowl 🥭 just in time for the weather starting to warm up! includes:

- arugula
- jasmine rice (sub for kelp noodles if you want to keep it raw)
- fresh mango
- grated carrots
- diced cucumber
- sushi ginger
- tamari
- toasted sesame oil
- sesame seeds

#veganrecipes #easyrecipes #rawvegan #healthyrecipes #healthylunch
healthy vegan target find! @allgoodles has a Mac a healthy vegan target find! @allgoodles has a Mac and cheese flavor and I was so impressed by the ingredients - no funky chemicals, all natural ingredients! it was genuinely so tasty, next time you’re at @target grab a box! (or 5)

#veganrecipes #veganmacncheese #goodles #targetfinds #vegantargetfinds #macandcheese #healthyvegan
blueberry chocolate chip skillet baked oats (say t blueberry chocolate chip skillet baked oats (say that 5x fast) magic ingredient is blue majik! doesn’t change the taste just adds a cute blue hue 💙 

To make, blend:
1/2 tbsp rolled oats
1 scoop protein powder
1 tsp baking powder
1/2 banana
1 tbsp sugar
1/2 cup plant-based milk
2 tsp blue majik

Add to a greased skillet or baking dish and top with wild blueberries (I used frozen) and dark chocolate chips. Bake at 400 degrees for 23-25 min, let cool, then enjoy!

#bakedoats #veganrecipes #oatmeal #EasyRecipe #healthybreakfast
Cheesy yaki onigiri! I am dumb obsessed with both Cheesy yaki onigiri! I am dumb obsessed with both onigiri and grilled cheese, and in this dual version I used an air fryer and not a lick of oil. 

This will be my personality trait for the next month FYI 

 #veganrecipes #onigiri #yakionigiri #airfriedonigiri #grilledcheese #healthyrecipes #oilfreecooking
anotha one, cheddar jalapeño mini focaccia! this anotha one, cheddar jalapeño mini focaccia! this mini focaccia only used 1 cup or flour fit in a mini skillet. full recipe on the blog, link in bio!

#focaccia #minifocaccia #easyrecipes #veganrecipes #jalapenocheddar
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Bread & Loafs, Recipes · March 2, 2023

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

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Cheddar Jalapeño. meet mini focaccia.
Ever craving focaccia but don’t want to go to all the trouble of making a full blown focaccia bread? This mini focaccia only requires 1 CUP OF FLOUR!  Whether you’re simultaneously craving both cheddar jalapeño and focaccia, or if this is the combo you didn’t know you needed, stop what you’re doing and go check your pantry to make sure you have the following ingredients.
cheddar jalapeño mini focaccia vegan

How to Make Cheddar Jalapeño Mini Focaccia:

Cheddar Jalapeño Focaccia Made in a Loaf Pan

This particular focaccia recipe is cheddar jalapeño flavored. It’s still vegan, for the cheese I used Violife’s Mexican Shreds. Here are all of the ingredients used:

  • Bread Flour. Regular flour works, but bread flour will take it to the next level.
  • Active Dry Yeast.
  • Sea Salt.
  • Warm Water.
  • Olive Oil.
  • Jalapeno Slices.
  • Violife Mexican Shreds.
  • Flaky Sea Salt.

Order this recipe on Instacart! Click to automatically add all of the ingredients to your cart.

cheddar jalapeño mini focaccia vegan
cheddar jalapeño mini focaccia vegan

How to Perfect the Dough

The best part of this recipe is how EASY it is. You’re only working with one cup of flour so it’s significantly easier to knead and handle. It also doesn’t need to rest as long which cuts the time in half.

The key is giving the dough time to rest. It doesn’t need much since it is a small batch, but you absolutely cannot skip it. Once you mix your ingredients and form your dough, you’ll want to cover it with plastic wrap or a towel for 20 minutes. Use a thin spatula to fold the dough over itself a few times, then let it rest for another 20 minutes. The fold over process is done by using your spatula to secure one of the sides of the dough, stretching it upwards, then pressing it into the center of the dough. Rotate the bowl and repeat until you have a solid shaped ball.

Knead a final time then drizzle oil in a loaf pan. I used a 6 inch cast iron skillet, though the size of your pan or skillet does NOT have to be exact. Use your hands to slightly stretch the dough out into the shape of the skillet, but don’t force it. Drizzle a bit of oil on top. Cover and let rest for 40 minutes.

When the 40 minutes is up, use your fingers to dimple the dough. Gently stretch it towards the edges of the skillet if it’s not there already. Again, don’t force it! For the 6 inch, it didn’t take long to fill.

Cover and let rest for a final 20 minutes then decorate with the shredded vegan cheese, jalapeño slices, and flaky sea salt. Bake at 400 degrees F for 20-25 minutes. Let cool slightly then enjoy immediately. You can keep it for a few days on the counter wrapped in foil, but I recommend eating it that same day. 

Amazon Spatula
Amazon Spatula
mini cast iron skillet
Mini Cast Iron Skillet
cheddar jalapeño mini focaccia vegan

{If you like this recipe, you’ll love my MINI BEET FOCACCIA and my ROSEMARY CORNBREAD MUFFINS.}

cheddar jalapeño mini focaccia vegan
Print Recipe

Cheddar Jalapeño Mini Focaccia

Cheddar Jalapeño flavored Mini Focaccia - just one cup of flour needed!

Ingredients

  • 1 cup Bread Flour
  • 1 tsp Active Dry Yeast
  • 1/2 tsp Sea Salt
  • 1/2 cup Warm Water
  • 1/4 cup Olive Oil
  • Jalapeño Slices topping
  • Shredded Vegan Cheese topping
  • Flaky Sea Salt topping

Instructions

  • In a medium sized bowl, combine the flour with the active dry yeast and sea salt. Once combined, add 1/4 cup of warm water and 3 tbsp of olive oil in the center and whisk well. Gradually add in another 1/4 cup of warm water until a ball is formed. The ball should be pretty sticky.
  • Once your ball is formed and the ingredients are mixed together, cover the bowl with plastic wrap or a towel. Let rest for 20 minutes then knead using a thin spatula. What you'll do is wet the spatula then use it to slightly lift one side of the ball upwards. Press it back down into the center of the dough ball. Rotate your bowl and repeat until you have a nicely formed dough ball. Refer to the video in the blog post if you're confused. Cover and let rest for another 20 minutes.
  • Knead for a final time then transfer your dough to your mini cast iron, or if you don't have, a 1lb loaf pan. Make sure to add a quick drizzle of olive oil to the bottom of your pan first. Add another quick drizzle of oil on top of the dough ball then use your fingers to slightly press the dough into the shape of the skillet. Don't force it, the dough will be smaller than the pan which is normal. Let it rest covered for 40 minutes to give it time to grow.
  • After 40 minutes, uncover the dough and use your fingers to dimple the dough very gently stretching it towards the edges of the pan. Preheat the oven to 400 degrees then cover one final time for 20 minutes.
  • Now it's time to decorate your focaccia! Sprinkle with vegan shredded cheese, jalapeño slices, and flaky sea salt. I personally just like the toppings on top, but if you want them incorporated in the bread, gently press them down into the dough. You can also get creative and add whatever toppings you'd like. Add into the oven and bake for 20-25 minutes. I cooked mine for about 24 minutes and it was perfect.
  • Let cool slightly then enjoy immediately! You can cover in foil and keep on the counter for a few days, but it is best fresh.

In: Bread & Loafs, Recipes · Tagged: bread, cheddar jalapeño, focaccia, individual recipes, mini focaccia, personal sized, skillet recipes

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I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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  • Healthy Mediterranean Bowl
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Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Bread & Loafs, Recipes · March 2, 2023

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Ever craving focaccia but don’t want to go to all the trouble of making a full blown focaccia bread? This mini focaccia only requires 1 CUP OF FLOUR! Whether you’re simultaneously craving both cheddar jalapeño and focaccia, or if this is the combo you didn’t know you needed, stop what you’re doing and go check your pantry to make sure you have the following ingredients.

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  • Dessert
  • Main Dishes
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  • Pizza & Pasta
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Vegan Spring Pea Orzo

Vegan Spring Pea Orzo

Healthy Mediterranean Bowl

Healthy Mediterranean Bowl

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Cheddar Jalapeño Mini Focaccia – Vegan Skillet Recipes

Mini Beet Focaccia – Easy and Vegan!

Mini Beet Focaccia – Easy and Vegan!

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spring is hereeee! this spring pea orzo is plant b spring is hereeee! this spring pea orzo is plant based, packed with flavors and nutrients, and is SO easy to make. here’s how:

01 Cook 1 cup of orzo in 2 cups of water. You do NOT have to rinse it, just a personal preference! Meanwhile, add about 2 cups of broccoli florets into a food processor. Pulse until the broccoli has turned into a rice. Careful not to over pulse or it will become soggy.

02 Heat extra virgin olive oil onto a pan then add in the broccoli rice. Cook & stir occasionally for about 10 minutes.

03 Add 1 cup of peas and 1 cup of edamame beans to the rice and stir to combine. After a few minutes, stir in the cooked orzo. Next stir in finely chopped herbs (I recommend parsley, chives, and a few sprigs of dill), sea salt and pepper to taste, 1/2 tsp garlic powder, and 1 cup of vegan shredded cheese (I love Violife.)

04 Stir frequently and once the cheese has melted, remove from heat and serve. Top with lemon zest and an optional drizzle of coconut milk.

#veganrecipes #spring #easyrecipes #healthyrecipes #orzo #eatyourgreens #springpeaorzo
The Mediterranean diet has consistently been ranke The Mediterranean diet has consistently been ranked the healthiest diet in the world - luckily for vegans, it doesn’t include many animal products! I combined a few of my favorite vegan items from the mediterranean diet and compacted them into one easy to make lunch bowl. I did add tofu (not on the Mediterranean diet) but if you want to keep it 100% Mediterranean try lentils. This bowl is perfect for meal prep and tastes SO SO good.

RECIPE:

01 Cook 1 cup of quinoa in 2 cups of water. Once done, fluff with a fork then toss with finely chopped dill and parsley.

02 Chop up a block of high protein tofu into cubes. Toss with avocado oil spray, tamari, sea salt, and corn starch.
Once fully coated, air fry the tofu at 375 until crispy. Give them a stir after 12 minutes then air fry for another 8-10 minutes.

03 Wash about 6 baby potatoes and peel away any sprouts. Cut each potato into 4 wedges. Toss with avocado oil spray, sea salt, paprika, and zatar seasoning. Air fry at 400 degrees for about 12-15 minutes or until crispy.

04 To a dish add 1/2 cup Tahini, juice from 1/2 Lemon, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper and 3-4 tbsp Water (add more if you want a runnier consistency.)

05 Chop up one large tomato, 2 Persian cucumbers, and set aside about 12 green olives and arugula.

06 Divide all ingredients into four bowls or meal prep containers. 1 serving includes 1 cup of arugula, 1/4th of the herby quinoa, 1/4th of the crispy tofu, about 5 potato wedges, 1/4th of the cucumber and tomato, 3 green olives, and a generous drizzle of lemon tahini. The remaining portions will stay good about 5 days. Enjoy!

#veganrecipes #easyrecipes #mediterraneandiet #healthyrecipes #heathylifestyle #healthylunch
weekly vegan breakfast inspo 🥬🌯🍌🥑 happ weekly vegan breakfast inspo 🥬🌯🍌🥑 happy friday everybodyyy

#veganrecipes #veganbreakfast #veganideas #easyrecipes #breakfastideas
I often get asked as a vegan why I still eat produ I often get asked as a vegan why I still eat products that look and taste like real meat, and the answer is really simple - because no animals were harmed! I wasn’t always vegan, and I used to eat beef all the time. I love @abbotsbutcher because they nailed it on the taste, the ingredients are super clean, and the macros are impressive. 

This beef korma is one of my favorite healthy vegan dinners - I always make a big batch like this and save the leftovers. Recipe ⬇️ 

INGREDIENTS: 
1 tbsp avo oil
1 onion, chopped
12 raw cashews
1 cup non-dairy yogurt (I used @kitehillfoods Greek yogurt) 
2 tsp turmeric 
2 tbsp cilantro leaves 
1 tsp paprika 
2 tsp garam masala 
1/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cardamom 
1 tsp grated ginger 
2 garlic cloves, minced
1 package @abbotsbutcher beef
Salt to taste 
Cilantro to garnish
Rice to serve

INSTRUCTIONS
01 Add avocado oil to a pot and heat on medium-low. Add onions and slowly sauté for 10-15 min, stirring occasionally until browned.

02 To a bowl add the yogurt, turmeric, salt and pepper, paprika, and garam masala. Whisk to combine.

03 Allow onions to cool, then transfer to a blender with the cashews, cilantro, and the yogurt mix. Blend for a minute or so.

04 Heat more avocado oil in the same pot on medium-low heat. Add cinnamon, cardamom, garlic, pepper, and ginger. Sauté for about one minute, or until spices are fragrant.

05 Add Abbot’s Butcher “Beef” to the pan and cook according to package instructions.

06 Stir in the spiced yogurt and salt to taste. Add water and stir until it’s fully incorporated.

07 Remove from heat and garnish with cilantro. Serve with rice.

#veganrecipes #beefkorma #healthydinner
one of my favorites, the mango ginger bowl 🥭 ju one of my favorites, the mango ginger bowl 🥭 just in time for the weather starting to warm up! includes:

- arugula
- jasmine rice (sub for kelp noodles if you want to keep it raw)
- fresh mango
- grated carrots
- diced cucumber
- sushi ginger
- tamari
- toasted sesame oil
- sesame seeds

#veganrecipes #easyrecipes #rawvegan #healthyrecipes #healthylunch
healthy vegan target find! @allgoodles has a Mac a healthy vegan target find! @allgoodles has a Mac and cheese flavor and I was so impressed by the ingredients - no funky chemicals, all natural ingredients! it was genuinely so tasty, next time you’re at @target grab a box! (or 5)

#veganrecipes #veganmacncheese #goodles #targetfinds #vegantargetfinds #macandcheese #healthyvegan
blueberry chocolate chip skillet baked oats (say t blueberry chocolate chip skillet baked oats (say that 5x fast) magic ingredient is blue majik! doesn’t change the taste just adds a cute blue hue 💙 

To make, blend:
1/2 tbsp rolled oats
1 scoop protein powder
1 tsp baking powder
1/2 banana
1 tbsp sugar
1/2 cup plant-based milk
2 tsp blue majik

Add to a greased skillet or baking dish and top with wild blueberries (I used frozen) and dark chocolate chips. Bake at 400 degrees for 23-25 min, let cool, then enjoy!

#bakedoats #veganrecipes #oatmeal #EasyRecipe #healthybreakfast
Cheesy yaki onigiri! I am dumb obsessed with both Cheesy yaki onigiri! I am dumb obsessed with both onigiri and grilled cheese, and in this dual version I used an air fryer and not a lick of oil. 

This will be my personality trait for the next month FYI 

 #veganrecipes #onigiri #yakionigiri #airfriedonigiri #grilledcheese #healthyrecipes #oilfreecooking
anotha one, cheddar jalapeño mini focaccia! this anotha one, cheddar jalapeño mini focaccia! this mini focaccia only used 1 cup or flour fit in a mini skillet. full recipe on the blog, link in bio!

#focaccia #minifocaccia #easyrecipes #veganrecipes #jalapenocheddar
the cutest beet focaccia made with only 1 cup of f the cutest beet focaccia made with only 1 cup of flour 🥹❤️ I am literally obsessed and need this everyday. I added caramelized red onion with rosemary and flaky sea salt on top, like just so freaking good. 

This is a mini focaccia recipe so it requires a fraction of the ingredients, cuts the time in half, and is WAY easier to handle than a full loaf. Full recipe on the blog! Click the link in my bio and head to “Recipes”

#veganrecipes #foccacia #minifocaccia #beetfocaccia #easyrecipes #focacciabread
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