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Vegan Lasagna

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Vegan Lasagna!

This lasagna is a vegan take on a classic, traditional lasagna. The noodles are layered between homemade tomato sauce and a ‘ricotta style’ tofu mixture. Each layer is sprinkled with my 3 Ingredient Healthy Vegan Cheese, which mimics a parmesan-style cheese. The lasagna is then topped with my All Purpose Cashew Cream sauce, with added nutritional yeast to create a nutty, cheesy flavour. When everything is baked together, this lasagna tastes extremely similar to a regular lasagna, even my non-vegan family loves it!

This Vegan Lasagna is the perfect meal to make ahead. I like to prepare all the components a day in advance. That way when I am ready to serve the lasagna, I just have to layer all the components together and bake it before serving. You could also assemble the lasagna in advance and bake it when you are ready to serve.

This lasagna is extremely filling and satisfying. You can enjoy it on its own, or serve it with a side salad or fresh baguette.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Lasagna

Laura Brining
A delicious vegan take on classic lasagna!
5 from 1 vote
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

Tofu Mixture:

  • One 350g block extra firm tofu drained and patted dry
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons nutritional yeast
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ cup spinach diced

Tomato Sauce:

  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1 medium onion diced
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried chili flakes
  • ½ teaspoon dried chili powder
  • One 680 ml can tomato sauce
  • One 156 ml can tomato paste
  • ½ tablespoon soy sauce
  • ½ tablespoon red wine vinegar
  • 1 teaspoon maple syrup optional

Assembly:

Instructions
 

  • Prepare the Tofu Mixture first. Crumble the block of tofu into a bowl once it has been drained and patted dry. Add the olive oil, garlic, salt, pepper, nutritional yeast, basil, oregano, and spinach. Stir until combined. Place covered in the fridge. This step can be done a day in advance.
  • Next, prepare the Tomato Sauce. Heat olive oil in a large skillet over medium heat. Add the onion and garlic. Stir until translucent, about 3-5 minutes. Reduce heat to low. Add the pepper, salt, oregano, basil, chili flakes, and chili powder. Stir until combined. Add the tomato sauce, tomato paste, soy sauce, red wine vinegar, and maple syrup. Stir until combined. Simmer over low heat until ready to assemble.
  • Prepare a double batch of 3 Ingredient Healthy Vegan Cheese.
  • Prepare a batch of All Purpose Vegan Cashew Cream. Add two tablespoons of nutritional yeast and then blend again until smooth.
  • Preheat oven to 350 degrees Fahrenheit.
  • To assemble the lasagna, coat a 9x13 inch baking dish with Tomato Sauce. Layer the first three noodles in the bottom of the pan. Add 1/2 of the tofu mixture. Sprinkle with 1/3 of the Vegan Cheese. Layer with Tomato Sauce. Layer the next three noodles on top of the sauce. Repeat layering 1/2 of the tofu mixture, 1/3 of the Vegan Cheese, and Tomato Sauce. Layer the last three noodles. Add the remainder of the Tomato Sauce. Spread the Cashew Cream mixture on top. Sprinkle with the remaining 1/3 of the Vegan Cheese. Top with fresh basil if desired.
  • Cover the lasagna with tin foil. Bake in the 350-degree oven for 25 minutes. Remove foil and bake for an additional 5 minutes, or until golden brown.
  • Remove from oven and let rest for 10-15 minutes before serving.

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Blueberry Oatmeal Muffins (V + GF + RSF)

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Blueberry Oatmeal Muffins!

These Blueberry Oatmeal Muffins are super moist and delicious. Their soft, fluffy texture is made using oat flour. Oat flour can be easily made by blending oats in your blender. It’s naturally gluten-free and the texture is extremely similar to traditional flour.

These muffins are vegan, gluten-free, and refined sugar-free. They are slightly sweetened with maple syrup. You can enjoy these muffins as is with blueberries, or try experimenting with other berry mixes. I love a mix of blueberries, blackberries, and sour cherries.

I think these muffins are healthy enough to enjoy as part of a quick breakfast, or bring them to lunch or school for an afternoon snack.

Tag me on Instagram @livesimplyhealthy and follow along for more healthy recipes and nutrition tips!

For more muffin recipes, try my Lemon Cranberry Muffins, Chocolate Protein Muffins, or Cinnamon Apple Oat Muffins!

Blueberry Oatmeal Muffins

Laura Brining
Moist and delicious Vegan Blueberry Oatmeal Muffins!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1 ½ cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup almond milk
  • 2 tablespoons apple cider vinegar
  • ¼ cup maple syrup
  • 1 cup plain coconut yogurt
  • 1 teaspoon vanilla
  • ¾ cup fresh or frozen blueberries
  • ½ cup almonds chopped or sliced
  • 1 ¼ cups oats

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oat flour, baking powder, baking soda, and salt into a large bowl. Mix until fully combined.
  • Add almond milk, apple cider vinegar, maple syrup, coconut yogurt, and vanilla. Stir until fully combined and smooth.
  • Add the berries, almonds, and oats. Gently stir until combined.
  • Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil. Scoop the mixture evenly into each cup.
  • Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Blueberry Oatmeal Muffins Vegan

Vegan Fudgy Chocolate Frosting (V + RSF + GF)

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Vegan Fudgy Chocolate Frosting!

vegan fudgy chocolate frosting

This Vegan Fudgy Chocolate Frosting is rich, thick, and delicious. It is secretly healthy and packed with protein thanks to a secret ingredient.

The base of this frosting is made with black beans, but you would never ever guess it! The black beans add fiber and protein while also creating a thick and rich consistency. This frosting is naturally sweetened with dates, which add additional fiber and nutrients to this healthier treat. The coconut cream adds healthy fats.

Enjoy this frosting swirled over my Vegan Chocolate Cupcakes or smeared over homemade brownies. It would also be great paired with a vanilla cake. My friends love eating this frosting on it’s own straight out of the bowl!

If you’re looking for a healthy vanilla frosting, try my Healthy Vegan Vanilla Frosting.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Fudgy Chocolate Frosting

Laura Brining
Rich and thick chocolate fudge frosting!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups

Ingredients
  

  • One 540 ml can black beans drained and rinsed
  • 1/4 cup cocoa powder
  • 1 cup Medjool dates pitted (about 10-11)
  • 3/4 cup coconut cream the thick part from a full-fat can of coconut milk

Instructions
 

  • Chill a can of full-fat coconut milk in the fridge for a few hours or overnight. This allows the coconut cream and milk to separate and makes it easy to get the coconut cream layer out from the can.
  • Place all ingredients in a high power blender or food processor. Blend on high for 5 minutes, ensuring everything is fully combined and smooth.
  • Frost your favourite cupcakes, brownies, and cakes, or chill the frosting in the fridge for up to a couple days until you are ready to use it.

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vegan fudgy chocolate frosting

Cherry Chocolate Chunk Energy Bars

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Cherry Chocolate Chunk Energy Bars!

These energy bars are so rich and chewy, and make the perfect breakfast or snack. They are loaded with dark chocolate chunks and dried cherries, and have the perfect amount of sweetness. These bars are vegan, gluten-free, and refined sugar-free. I use unsweetened dark chocolate that contains no added sugar, but trust me, the base is already sweet enough on its own! This creates a rich chocolate flavour and includes all the amazing benefits of dark chocolate – including minerals, antioxidants, and healthy fats.

I love having these bars with my cup of coffee in the morning for breakfast, or as a snack with a cup of plant-based milk. The carbohydrates give you quick energy, while the protein and healthy fats keep you feeling full. This makes these bars perfect for a quick boost of energy or afternoon pick me up!

Cherry Chocolate Chunk Energy Bars

Laura Brining
Rich and chewy energy bars loaded with chocolate chunks and cherries.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 12

Ingredients
  

  • 1 cup oats
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almonds
  • 1/3 cup pecans
  • 1 cup pitted dates about 10-12
  • 1/3 cup dried cherries
  • 1/3 cup unsweetened dark chocolate chopped into chunks

Instructions
 

  • Add the oats, coconut, almonds, pecans, and pitted dates to a blender or food processor. Blend on high until everything is fully combined and no large chunks remain. This should form a sticky crumb-like mixture.
  • Mix in the cherries and chocolate chunks.
  • Pour the mixture into a 9x9 baking sheet. Press firmly.
  • Set the mixture in the fridge to set for a few minutes. Remove from the fridge and cut into 12 bars.
  • Store the bars in the fridge for a week or in the freezer for up to a month.

Pumpkin Muffins (Vegan, GF, RSF)

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Pumpkin Muffins!

Pumpkin Muffins

These Pumpkin Muffins capture delicious fall flavours in every bite. They make a perfect breakfast with a hot cup of coffee or a perfect snack for on the go. These muffins are soft and moist, with a slight crunch from the added walnuts.

Gluten-free, refined sugar-free, and vegan, these muffins are allergen friendly and a healthier alternative to most muffins. If needed, the walnuts could be left out or subbed for chocolate chips or dried fruit. The base of the muffins is made with oat flour and whole oats, making it a super simple alternative to regular flours. Most people have oats on hand, and this recipe doesn’t require a bunch of different ingredients to substitute for the gluten. These muffins come together in minutes and are the perfect treat to enjoy in our last few weeks of fall.

For more healthy muffin ideas, try my Cinnamon Roll Muffins, Apple Cinnamon Oat Muffins, or Banana Chocolate Chunk Muffins. 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Pumpkin Muffins

Laura Brining
Delicious Pumpkin Muffins
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1/4 cup unsweetened almond milk
  • 2 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • One 15 oz can pure pumpkin puree
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 1/2 cups oat flour
  • 1 cup oats
  • 1/2 cup chopped walnuts or nuts of choice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with silicone baking cups or lightly oil with melted coconut oil.
  • Combine almond milk, apple cider vinegar, maple syrup, and pumpkin puree in a large mixing bowl.
  • Add baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until fully combined.
  • Add oat flour and oats to the mixture and stir until combined. Add walnuts or nuts of choice and stir.
  • Scoop mixture into the prepared baking tin. Evenly distribute batter between the 12 cups.
  • Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean.

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Vegan Pumpkin Muffins

How to Build a Mediterranean Platter

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How to Build a Mediterranean Platter!

Vegan Mediterranean Platter

Building your own Mediterranean platter is simple and delicious. You can even customize your platter to your own specific tastes. I have designed a step by step recipe that allows you to pick and choose your favourites to build your own personal platter.

The base of this platter starts with cooked brown rice and my quick recipe for Toasted Chickpeas. Next, you add hummus and tabouli salad – you can choose store-bought or make your own from my simple recipes here: Homemade Hummus and Gluten-free Tabouli Salad. Layer on your favourite veggies, olives, and hot peppers if desired. Finally, top off your platter with a drizzle of olive oil or tahini.

For more easy meal ideas, try my Shawarma Salad with Chickpeas, Mediterranean Pasta Salad, or my Cheesy Broccoli Rice Casserole.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

How to Build a Mediterranean Platter

Laura Brining
How to build a delicious protein packed Mediterranean Platter!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4

Ingredients
  

Toasted Chickpeas:

  • 1 tablespoon olive oil
  • One 540 ml can of chickpeas
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper

To Assemble:

  • Brown Rice cooked
  • Prepared Toasted Chickpeas
  • Hummus homemade or store bought
  • Tabouli homemade or store bought
  • Veggies - cucumber red onions, bell pepper, cherry tomatoes
  • Olives - sliced whole, black, green
  • Pepperoncini or hot peppers
  • Olive oil or tahini to drizzle

Instructions
 

Toasted Chickpeas:

  • Heat olive oil in a skillet over medium heat. Add drained and rinsed chickpeas. Season with cayenne pepper, salt, and pepper. Cook over medium heat until slightly browned and toasted, about 5-7 minutes.

To Assemble:

  • Spoon cooked brown rice over a large plate.
  • Spoon Toasted Chickpeas on top of rice.
  • Next, add your choice of homemade or store bought hummus and tabouli salad.
  • Top with your choice of veggies, olives, and hot peppers. I used cucumber, red onion, and bell peppers. Next, I added a mix of Italian olives. Finally, I added pepperoncini for a kick of heat.
  • Drizzle with your choice of olive oil or tahini. I chose tahini for extra creaminess.

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Vegan Mediterranean Platter

Healthy Homemade Hummus

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Healthy Homemade Hummus

Healthy Homemade Hummus

Hummus is one of my favourite healthy snacks and addition to many meals. Made with a base of chickpeas, this snack is a great source of protein and will leave you feeling full and satisfied throughout the day. I love snacking on hummus with my favourite veggies or healthy crackers. One of my all time favourite crackers are Mary’s Crackers in everything flavour – they’re gluten-free, vegan, and made with all natural ingredients without preservatives. I also love to serve this over a bed of warm rice with my Gluten-free Tabouli Salad for a quick and simple weeknight dinner or make my Mediterranean Platter.

By making your own hummus at home, you know exactly what’s going into your food and you can even adjust the flavours to your liking. Feel free to experiment by adding in spicy paprika or cayenne pepper for a spicy kick, or add red pepper for a flavour boost. This Healthy Homemade Hummus serves as a great base that you can experiment with over time.

This hummus is super easy to make and comes together in minutes. Store in the fridge in a covered container for up to a few days.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Homemade Hummus Recipe

Laura Brining
Simple and delicious Homemade Hummus Recipe.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • One 540 ml can of chickpeas rinsed and drained
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice about half of a lemon
  • 1 clove garlic
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons olive oil
  • 4 tablespoons water

Instructions
 

  • Add all ingredients except the water to a food processor or blender. Blend on high until fully combined and smooth.
  • Slowly add 1 tablespoon of water at a time until you reach your desired consistency.
  • Garnish with olive oil, red pepper flakes, or paprika - if desired.

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Healthy Homemade Hummus

Gluten-free Tabouli Salad

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Gluten-free Tabouli Salad! 

Gluten-Free Tabouli

This Gluten-free Tabouli Salad is made with fresh, simple ingredients and bursting with flavour. By making your own, you can experience the difference in taste by using fresh ingredients.

Traditionally made with cracked wheat or bulgar, store bought tabouli is not gluten-free. For those who require or prefer a gluten-free diet, quinoa works exceptionally well for a substitute. It creates the same texture and you can’t even taste a difference in flavour.

This is the perfect salad to make the night before you need it. The longer you allow to the salad to sit in the fridge, the deeper the flavours develop. This salad can be enjoyed on its own, or try serving it with homemade hummus and rice. For something a little fancier, try making my Mediterranean Platter.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Gluten-free Tabouli Salad

Laura Brining
Delicious gluten-free tabouli salad.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 1 bunch fresh parsley
  • 2 Roma tomatoes diced
  • 1/4 cup red onions minced
  • 1/2 cup cooked quinoa about 1/4 cup uncooked
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon olive oil

Instructions
 

  • Chop the parsley until it is extremely fine. I like to use a food processor to save time, but you can do this by hand if you don't have one.
  • Add minced parsley, diced Roma tomatoes, minced red onion, and cooked quinoa to a large bowl. Season with salt and pepper, fresh lemon juice, minced garlic, and olive oil.
  • Stir until parsley is fully coated in juices. Set aside in the fridge for at least 30 minutes, or up to overnight to allow the parsley to absorb the juices and flavour.

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Gluten-Free Tabouli

Thai Rice Wraps with Vegan Peanut Sauce

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Thai Rice Wraps with Vegan Peanut Sauce!

Vegan Peanut Sauce

Vegan Peanut Sauce

Thai Rice Wraps are a light and refreshing summer meal. Made with fresh, simple ingredients, they are easy to prepare at home. The filling consists of vermicelli rice noodles, fresh vegetables, and cooling mint leaves. Served with a creamy peanut dipping sauce, this meal is packed with bold flavours. Vegan and gluten-free.

This meal is extremely versatile and can easily be doubled or tripled. Feel free to substitute your favourite vegetables. If you aren’t a fan of mint, cilantro or basil also pair perfectly in this dish.

For more easy meal ides, try my Cashew Rice Bowl, Thai Noodle Soup with Crispy Tofu, or my West African Peanut Stew. 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Thai Rice Wraps with Vegan Peanut Sauce

Laura Brining
Fresh Thai rice wraps served with a creamy vegan peanut sauce.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 pieces (3 servings)

Ingredients
  

Vegan Peanut Sauce

  • 1/3 cup creamy natural peanut butter
  • 4 teaspoons soy sauce gluten free
  • juice of 1/2 lime
  • 4 tablespoons water
  • 1 clove garlic minced
  • 1/2 teaspoon ginger grated
  • 1/8 teaspoon red pepper flakes

Thai Rice Wraps

  • 12 round 8-9 inch rice paper sheets
  • 4 oz thin vermicelli rice noodles cooked according to package directions
  • 1 large carrot julienned
  • 1/2 medium cucumber julienned
  • 2 cups grated purple cabbage
  • 1 large avocado cut into 12 slices
  • 12 lettuce leaves I used butter crunch but you can use your favourite
  • 24 mint leaves

Instructions
 

Vegan Peanut Sauce

  • In a small bowl, add the peanut butter, soy sauce, lime juice, and water. Stir until fully combined and smooth.
  • Add garlic, ginger, and red pepper flakes. Stir until combined and set aside.

Thai Rice Wraps

  • Soak one rice sheet in warm water for 30 seconds or until the sheet has softened. Remove from water and lay on a flat surface or cutting board. Fill the middle of the sheet with approximately 1/12 of the cooked rice noodles, carrots, cucumber, and purple cabbage. Top with 1 avocado slice, 1 lettuce leaf, and 2 fresh mint leaves.
  • Fold the top and bottom of the sheet over the filling. Fold one of the remaining sides over the other and roll into a tight cylinder. Place the rice wrap on a plate and cover with a damp towel. Repeat with remaining rice wraps.
  • Serve immediately with the Vegan Peanut Sauce.

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Vegan Peanut Sauce

Creamy Tomato Red Pepper Soup

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Thick and Creamy Tomato Red Pepper Soup!

tomato red pepper soup

With August just around the corner, local tomatoes and peppers are abundant. I have a constant supply of fresh basil in my garden, and my tomatoes and peppers are just about to ripen. This soup is a perfect way to use up your home grown veggies or local produce before the season is over. Local veggies also add additional flavour to your cooking. This soup would also be great enjoyed on a cold or rainy day.

This thick and creamy Tomato Red Pepper Soup is bursting with fragrant flavours. The secret added ingredient, sweet potato, makes this soup extremely thick and creamy, without extra fat from cream. The sweet potato also adds another flavour dimension, as well as dense nutrients.

Serve with a side salad, fresh bread, or enjoy on its own for a deliciously creamy vegan meal.

For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Sweet Potato Lentil Soup, or Creamy Sweet Potato Squash Soup.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Creamy Tomato Red Pepper Soup

Laura Brining
Thick and creamy vegan Tomato Red Pepper Soup.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 red bell pepper diced
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 8 to matoes chopped into large chunks
  • 1 medium sweet potato cooked and removed from skin
  • One 400 ml can coconut milk
  • 2 tablespoons fresh basil chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic and diced bell pepper. Cook over medium heat until onion is translucent, about 5-7 minutes.
  • Add chopped tomatoes. Cover and simmer over low heat until tomatoes are soft and fully cooked, about 10 minutes.
  • Remove tomato mixture from stove and add into a large blender. Add the cooked sweet potato and blend until smooth.
  • Pour the mixture back into the large pot over low heat. Add coconut milk and simmer until coconut milk is warmed through. Season with chopped basil.
  • Serve with additional salt and pepper if desired.

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tomato red pepper soup