Vegan

May 3, 2020 Appetizer

Instant Pot Chickpeas (No Soak!)

Cooking chickpeas (also called garbanzo beans) in the Instant Pot is the absolute easiest! You get deliciously flavorful and tender chickpeas every time! Perfect for side dishes, recipes, and making into hummus. Yum!

Why This Recipe Is So Good

This recipe couldn’t be easier! Just toss your chickpeas and two simple ingredients in the Instant Pot, and go do literally anything else for about an hour. That’s it!
There’s no need to soak your chickpeas overnight with this recipe!
Cooking your chickpeas in the Instant Pot instead of buying cans is not only easy, it’s also good for your wallet! This recipe makes about 4-6 cans of chickpeas.

How To Cook Chickpeas in the Instant Pot

In the Instant Pot, add the dry chickpeas and water or chicken stock.
Select Manual or Pressure Cook. Cook at high pressure for 50 minutes. Naturally release pressure for 10 minutes. When the screen reads L0:10, move the steam release valve to “venting” to release the remaining pressure.
Remove the lid and test the chickpeas’ tenderness.

Top Tips For Making Instant Pot Chickpeas

Store the chickpeas in 1 1/2 cup portions in the fridge or freezer to replace 1 can of chickpeas.
This recipe is completely vegan so long as you use water instead of chicken stock.
Chickpeas are also called garbanzo beans, so look for both when shopping!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

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We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Instant Pot Chickpeas (No Soak!)

Cooking chickpeas in the Instant Pot couldn't be easier. Tender and perfect for recipes or as a side.

Prep Time2 mins

Cook Time1 hr

Course: Vegetables

Cuisine: Mediterranean

Keyword: garbanzo beans, pressure cooker, vegan

Servings: servings

Calories: 271kcal

Author: Cheryl Malik

Equipment

Instant Pot or pressure cooker

Ingredients

1 pound dried chickpeas
6 cups chicken stock or water
1 teaspoon salt

Instructions

In Instant Pot, add the dry chickpeas and water or stock.
Select Manual or Pressure Cook. Cook at high pressure for 50 minutes. Naturally release pressure for 10 minutes.
When the screen reads L0:10, move the steam release valve to "venting" to release the remaining pressure.
Remove lid and check for tenderness.

Notes

Vegan: Use water instead of chicken stock.

Nutrition

April 29, 2020 Easy

Garlic Butter Parsley Potatoes

These rich, garlic butter parsley potatoes are just incredible! Baby potatoes flavored with garlic and specks of parsley make the most delicious side. Naturally vegetarian, but with a vegan option, too!

What Makes These Garlic Butter Parsley Potatoes So Good

Creamy and perfectly seasoned, these garlic butter potatoes are a serious upgrade to your usual potato salad.
These potatoes are a fabulous side with steak, bratwursts and sauerkraut, meatloaf, and other hearty dinners.
They require just five ingredients! Potatoes, butter, garlic, parsley, and a dash of salt is all you’ll need to throw together this tasty side dish.

Key Ingredients for Garlic Butter Parsley Potatoes

Baby Potatoes – Either red or yellow baby potatoes will work! This particular type of potato holds its shape after cooking, making it great for this recipe. Baby potatoes are also incredibly buttery and creamy on their own.

Garlic – Three cloves of minced garlic in this recipe contribute a ton of flavor. This entire recipe is very simple, allowing each ingredient to shine through. If you’re garlic-obsessed, then feel free to add an extra clove to this recipe.

Parsley – Fresh parsley brightens up this savory side dish. Remove parsley leaves from their stem and chop into small pieces before using in this garlic butter parsley potatoes recipe. You can even chop some extra fresh parsley for sprinkling on top of your finished dish!

Chef’s Tips

To make these potatoes vegan, then sub out the butter for a vegan, plant-based butter.
Let the potatoes cool for a few minutes after boiling and draining before adding back into the pan with the other ingredients – this will help them hold their shape!
The potatoes are tender when a fork inserted through the center of one slices through easily. If you cannot easily puncture the potatoes, then they are not done cooking and need to be left to boil for a few more minutes.

What Do We Mean By “Healthy?”

Garlic butter parsley potatoes in a serving dish with a wooden spoon.

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Garlic Butter Parsley Potatoes

Rich and creamy potatoes with butter, garlic, and parsley make a delicious side dish.

Prep Time5 mins

Cook Time25 mins

Course: Side Dish

Cuisine: American

Keyword: easy side, vegetables, vegetarian

Servings: servings

Calories: 211kcal

Cost: $2

Equipment

Medium saucepan

Ingredients

1 ½-2 pounds baby potatoes cut into half
1 teaspoon kosher salt
3 tablespoons salted butter sliced
¼ cup parsley chopped
black pepper
3 cloves garlic minced

Instructions

Place potatoes in medium saucepan. Fill with water 2 inches above potatoes.
Bring water to boil. Add 1 teaspoon salt and reduce heat to simmer water. Cook about 20 minutes or until tender.
Drain. Add potatoes back to pan. Add garlic, butter, and parsley. Stir with wooden spoon, slightly mashing potatoes. Mix thoroughly. Remove and serve.

Notes

Vegan: Sub butter with vegan butter.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4. Macros may vary slightly based on specific brands or types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

April 21, 2020 Breakfast

Peanut Butter Maple Syrup

Creamy, thick, and rich, this maple syrup combined with peanut butter is the ultimate topping. Unbelievably delicious on pancakes, waffles, and sundaes, this syrup is total peanut buttery bliss.

Why This Peanut Butter Maple Syrup Is So Good

This thick and creamy syrup takes your maple syrup to the next level. Super sweet and rich, it is the most delicious way to get your peanut butter fix.
We love this syrup on pancakes and waffles, but try it with cookies, on ice cream, on cake… The delicious possibilities are endless!
This recipe couldn’t be easier! Two ingredients and two steps!

How To Make This Super Easy Syrup

Mix both ingredients in a bowl.
Heat in microwave in 30 second intervals. Whisk well to fully combine.

Top Tips For Making

Our syrup only took 2 intervals of 30 seconds to heat and become easy to whisk. Yours may take longer, based on how your microwave heats.
We definitely prefer this recipe with real maple syrup, but you can use fake in a pinch.

What Do We Mean By “Healthy?”

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Peanut Butter Maple Syrup

This creamy and rich peanut butter maple syrup is perfect on pancakes, waffles, sundaes, and more.

Prep Time1 min

Cook Time1 min

Course: condiment

Cuisine: American

Keyword: easy recipe, less than 5 minutes, pancake syrup

Servings: servings

Cost: $1

Ingredients

1/2 cup maple syrup
1/4 cup peanut butter creamy

Instructions

Mix ingredients in bowl.
Heat in microwave at 30 second intervals. Whisk well to fully combine.

Notes

Our syrup only took 2 intervals of 30 seconds to heat and become easy to whisk. Yours may take longer, based on how your microwave heats.
We definitely prefer this recipe with real maple syrup, but you can use fake in a pinch.

April 7, 2020 Dairy-Free

Instant Pot Broccoli

Making perfectly steamed broccoli in the Instant Pot is so easy and fast! This basically foolproof method makes tender, delicious broccoli every single time.

Why This Instant Pot Broccoli Recipe Is So Good

It’s so quick and easy! In less than 10 minutes, you have the perfect steamed broccoli. The actual cook time is anywhere from zero to one minute. ZERO TO ONE MINUTE!
The Instant Pot yields perfectly cooked broccoli every single time.
Broccoli is SO good for you, and it’s incredibly versatile! It’s delicious plain, with a little salt and pepper, creamy cheddar cheese, or even some ranch dressing. You can also try it with this incredible lemon butter sauce.

How To Cook Broccoli in the Instant Pot

Wash off the broccoli and cut off the florets.
Place trivet in the bottom of the Instant Pot. Add the water and broccoli florets.
Cover the Instant Pot with the lid . Put vent in “sealing” position. Click on “manual” or “pressure cook” and set on high for 0-1 minutes.
Allow Instant Pot to come to pressure. Then release the steam and open the lid.
Remove the broccoli and serve.

Chef’s Tips

For really tender broccoli, cook for 1 minute. We like ours a little bit more firm, so we cooked for 0 minutes.
Make sure the Instant Pot lid and vent are properly in place. The Instant Pot will take about 6 minutes to come to pressure.
This recipe only uses florets – the tree-like parts of the broccoli! If you’re using fresh broccoli, chop them off the large stem and discard the rest.

What Do We Mean By “Healthy?”

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Instant Pot Broccoli

Making perfectly steamed broccoli in the Instant Pot is so easy and fast! This basically foolproof method makes tender, delicious broccoli every single time.

Prep Time3 mins

Cook Time6 mins

Total Time9 mins

Course: Vegetables

Cuisine: American

Keyword: easy recipe, healthy side dish, pressure cooker

Servings: servings

Calories: 39kcal

Author: Cheryl Malik

Cost: $0.45

Equipment

Instant Pot Pressure Cooker

Ingredients

1 pound broccoli florets uncooked
½ cup water

Instructions

If using fresh broccoli, rinse and cut off stems.
Place trivet in bottom of Instant Pot. Add water and broccoli florets.
Place lid on Instant Pot and set valve to Sealing position. Set to Manual High Pressure for 0 minutes (for firm broccoli) or 1 minute (for very tender broccoli).
Allow Instant Pot to come to pressure. After cooking is complete, Quick Release and remove lid.
Remove broccoli from Instant Pot. Serve as desired.

Notes

We used a 6-quart Instant Pot for this recipe.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition

March 19, 2020 Condiment

Mango Habanero Sauce

This mango habanero sauce is the perfect complement to wings! Fruity with the right amount of heat, this sauce is oh-so-easy and sure to please.

Why This Sauce Is So Good

This sauce is so ridiculously tasty! It’s spicy, but not so hot that you can’t taste the fruity flavors of mango and lime.
Super easy to make, this mango habanero sauce just requires throwing a mango and some ingredients in a food processor or blender.
We love this sauce on wings, but it’s also delicious on tofu and even as a dip with tortilla chips.

How To Make This Recipe

Peel, de-pit, and dice the mango.
Combine all the ingredients in food processor. That’s it!

Top Tips For Making Mango Habanero Sauce

For less spicy sauce, seed all of the habanero peppers or add more maple syrup.
If you prefer a very smooth sauce, use a blender instead of a food processor. We started ours in a food processor and moved it to the blender to get it nice and smooth.
This recipe will make about two small hot sauce bottles worth of sauce. If you don’t have a small bottle on hand, you can put the sauce in a mason jar or even a tupperware container.
Try smoked paprika. We are huge fans of the smoky scent and flavor that smoked paprika adds to dishes, and we loved the combination of it with the fruit and peppers.

What Do We Mean By “Healthy?”

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5 from 2 votes

Mango Habanero Sauce

Fruity with the right amount of heat, this sauce is the perfect complement to wings.

Prep Time2 mins

Cook Time3 mins

Course: condiment

Cuisine: Sauces

Keyword: mango habanero, party food, wing sauce

Servings:

Calories: 33kcal

Cost: $2

Equipment

Food processor or blender

Ingredients

1
mango
3
habanero peppers
2 seeded, see notes
3 cloves garlic
2 tablespoons
white vinegar
3 tablespoons
lime juice
3 tablespoons
maple syrup
½
teaspoon paprika
1 teaspoon
salt

Instructions

Peel, de-pit, and dice mango.
Combine all ingredients in food processor. Process until smooth.

Notes

Less spicy sauce: Remove seeds from peppers or add more maple syrup.

Nutrition

March 12, 2020 Appetizer

Keto Broccoli Salad

This creamy and crunchy broccoli salad is the perfect side dish whether you’re on keto or not! Salty bacon, cheddar cheese, red onion, and flavorful seasonings make perfect accompaniments for fresh, crispy broccoli.

Why This Salad is So Good

This keto-friendly salad is filled with fresh broccoli, crispy bacon, crunchy pecans, cheese, red onions, and a rich homemade dressing. Perfect for potlucks, barbecues, parties, or a family dinner.
This family favorite recipe is so incredibly easy — just cook your bacon, mix your ingredients, and chill.
This broccoli salad is keto and gluten-free, as well as having simple subs to make it vegan or vegetarian.

How To Make This Recipe

Add the broccoli, bacon, pecans, cheddar, and onion to a large bowl and stir together.
In a separate bowl, mix together the rest of the ingredients.
Add the contents of the latter bowl to the broccoli mixture and toss to combine.
Refrigerate for at least one hour before serving.

Top Tips for Making Keto Broccoli Salad

Swerve is a sugar replacement that is compliant with keto. If you are not on keto or do not have Swerve, you can replace it with a different sweetener.
If on a vegetarian diet, switch out the bacon pieces for imitation bacon bits made with soy, such as McCormick Bac’n Pieces. For vegans, you can easily do the same, as well as swapping the mayo and cheese for vegan versions.
Be sure to let your salad chill in the fridge for an hour or two before serving. This salad is best cool when the flavors really have a chance to soak in.

What Do We Mean By “Healthy?”

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Keto Broccoli Salad

This creamy and crunchy salad is the perfect keto and gluten-free side dish.

Cook Time5 mins

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: healthy side dish, keto broccoli salad, vegetables

Servings:

Calories: 518kcal

Cost: $5

Ingredients

5 cups broccoli florets
1 cup bacon cooked and crumbled
1 cup cheddar cheese shredded
¼ cup red onion diced
¾ cup mayonnaise
¼ cup Swerve
1 tablespoon white vinegar
1 teaspoon garlic powder
½ cup pecans chopped
salt to taste
pepper to taste

Instructions

Add broccoli, bacon, pecans, cheddar, and onion to large bowl and stir.
In separate bowl, mix together rest of the ingredients.
Add contents of bowls together and toss to combine.
Refrigerate for at least 1 hour prior to serving.

Notes

For vegan: Swap bacon for imitation bacon pieces, mayo for vegan mayo, and cheese for vegan cheese.

Nutrition

March 10, 2020 Desserts

Vegan Cookie Dough

This edible vegan cookie dough is so delicious! Creamy dough with chunky chocolate chips, it’s the perfect vegan treat. Gluten free, too!

Why This Cookie Dough is So Good

This decadent, indulgent recipe tastes so much like real cookie dough but is vegan and gluten-free.
This cookie dough is so creamy and rich, safe to eat raw, and only takes a few easy ingredients and no cooking!
You can also double, triple, or quadruple this recipe and store the leftovers in the freezer in an airtight container for a super easy treat.

How To Make This Recipe

Drain and rinse the chickpeas. Peel the skins off. Place the chickpeas in a paper towel and dry.
Add all ingredients except cacao nibs to a food processor. Blend until smooth and creamy.
Add the cookie dough to a small bowl and fold in cacao nibs.

Top Tips For Making Vegan Cookie Dough

Chickpeas sometimes are also called garbanzo beans, so look for both when buying a can.
To make your cookie dough extra creamy, add a little juice from the can of chickpeas.

What Do We Mean By “Healthy?”

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5 from 1 vote

Vegan Cookie Dough

This decadent, creamy cookie dough is the perfect vegan and gluten-free treat.

Prep Time10 mins

Course: Dessert

Cuisine: American, Gluten Free, Vegan

Keyword: healthy dessert, party food, vegan cookie dough

Servings:

Calories: 571kcal

Author: Cheryl Malik

Cost: $3

Equipment

Food processor

Ingredients

1 can chickpeas
2½ tablespoon maple syrup
½ cup peanut butter creamy
⅓ cup cacao nibs
½ teaspoon cinnamon
2 teaspoons vanilla extract
⅛ teaspoon baking soda

Instructions

Drain and rinse the chickpeas. Peel skins off. Place chickpeas in paper towel and dry.
Add all ingredients except cacao nibs to food processor. Blend until smooth.
Add cookie dough to small bowl and fold in cacao nibs.

Nutrition

March 5, 2020 Appetizer

Homemade Pickles

Pickles made from scratch are so much easier than you think! With just a few ingredients and a little bit of time, you can make crunchy, tangy homemade pickles for sandwiches, burgers, and snacks.

Why These Pickles Are So Good

These tart and tangy pickles are just like the pickles you get at your favorite deli — even better than the store-bought variety.
This recipe is so simple! Just combine and boil the ingredients and let sit for a few days. That’s it!
These pickles are the perfect side to a sandwich, but are also delicious when on burgers, tuna salad, or even as a garnish on a spicy Bloody Mary.

How To Make Pickles at Home

Slice cucumbers vertically into four wedges and place in a gallon-sized jar (preferably a glass one with a lid, like a mason jar).
Boil all the liquids and seasonings to dissolve the salt. Let cool and pour over cucumbers.
Let everything sit on the counter for three days, turning them occasionally. After pickling, place in the refrigerator to store.

Top Tips For Making Homemade Pickles

Pickling cucumbers are smaller and don’t have wax on them. I used Kirby cucumbers. It’s important that they do not have wax on the outside, or they won’t pickle!
A “head” of dill is just the feathery “hair” on top of a sprig. Select pieces of dill that are larger with lots of hair for this recipe.
Dried minced onion is also sometimes called “instant” onion.

What Do We Mean By “Healthy?”

Two homemade pickles on a plate next to a sandwich

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Homemade Pickles

Delicious and easy, these pickles are perfect for snacking and sandwiches.

Prep Time3 d

Cook Time10 mins

Course: Appetizer, Snack, Vegetables

Cuisine: American

Keyword: cucumber, homemade pickles, pickling

Servings:

Calories: 9kcal

Cost: $0.50

Equipment

1 gallon mason jar

Ingredients

1 gallon pickling cucumbers about 4 pounds
⅓
cup dried minced onion
6 garlic cloves minced
½
tablespoon mustard seed
6 heads fresh dill See notes
1 ½ quart water
2 cups apple cider vinegar
½
cup salt canning or kosher

Instructions

Slice cucumbers vertically into four wedges and place in a 1 gallon jar.
Boil all liquids and seasonings to dissolve salt. Let cool, then pour over cucumbers.
Let jar sit on the counter for three days, turning pickles occasionally. Store in refrigerator after pickled.

Notes

Use pickling cucumbers, which are smaller and don’t have a wax coating.
A “head” of dill is just the feathery “hair” on top of a sprig.

Nutrition

March 3, 2020 Appetizer

Simple Asian Cucumber Salad

This easy cucumber salad is slightly sweet, tangy, and super crunchy. Fresh and healthy, it’s the perfect side dish for picnics and with your favorite Asian-inspired meals.

Why This Salad is So Good

This cucumber salad is light, fresh, and oh-so-crunchy with crisp cucumbers, tart rice vinegar, and rich toasted sesame seeds with just a taste of sweetness.
This incredibly simple recipe only takes a few ingredients to make and is an inexpensive side dish or meal.

How To Make This Recipe

Wash the cucumbers and slice very thin using a mandolin or a sharp knife.
Sprinkle with salt and mix well with a spoon. Place in a colander and set in the sink to drain for about 30 minutes.
Whisk together the rice vinegar, sesame oil, and syrup in a medium bowl to make the dressing.
Gently squeeze the sliced cucumbers dry in a paper towel or a clean kitchen towel and add to the bowl with the dressing. Toss to combine.
Season with additional salt to taste. Garnish with toasted sesame seeds.

Instructions for simple Asian cucumber salad

Top Tips for Making Asian Cucumber Salad

Draining the cucumbers is important to get rid of the excess water. A good amount comes out while they are sitting in the colander, but make sure they are extra dry by squeezing them prior to adding them to the dressing.
If you don’t have pre-toasted sesame seeds, it’s easy to toast your own. This part is optional, but toasted sesame seeds really enhance the flavor, so we definitely recommend using them!
This Asian cucumber salad is best fresh, but you can store in an airtight container in the fridge for 1-2 days after making.

How To Toast Sesame Seeds

To toast your sesame seeds, simply add them to a small saucepan over medium heat. Toss frequently using spatula until brown, about 5 minutes.

What Do We Mean By “Healthy?”

Simple Asian cucumber salad in a white bowl surrounded by bottles of sake and sesame seeds

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Simple Asian Cucumber Salad

This easy Asian salad is slightly sweet, tangy, and super crunchy.

Prep Time35 mins

Cook Time0 mins

Course: Appetizer, Salad, Side Dish

Cuisine: Asian, Chinese, Japanese

Keyword: easy cucumber salad, vegetables, vegetarian

Servings:

Calories: 185kcal

Cost: $5

Equipment

Mandolin or sharp knife
Colander or strainer

Ingredients

2 English cucumbers medium
¼ cup rice vinegar
1 tablespoon dark sesame oil
1 tablespoon maple syrup
1 teaspoon salt plus extra
2 tablespoons sesame seeds toasted

Instructions

Wash cucumbers. Slice very thin using a mandolin or knife. Sprinkle with salt and mix well.
Place in colander or strainer. Set in the sink to drain for 30 minutes.
Whisk together rice vinegar, sesame oil, and syrup in a medium bowl to create dressing.
Gently squeeze sliced cucumbers dry with paper towel or clean kitchen towel. Add to bowl with dressing and toss to combine.
Season with additional salt to taste and garnish with sesame seeds.

Nutrition

February 20, 2020 Appetizer

Slow Cooker Pinto Beans

Savory and smoky, these slow cooker pinto beans are a must have for potlucks and picnics! So cheap and easy, they will become one of your fave vegan side dishes.

Why These Beans Are So Good

So tender and flavorful, these beans are the perfect vegan add-on to rice, tacos, cowboy caviar, or just on their own.
Almost completely hands off, these pinto beans are so simple to soak, season, and throw in the slow cooker for a delicious, oh-so-easy side dish.

How To Make This Recipe

Rinse and soak the beans in cold water overnight. The water should be 2-3 inches above the beans.
After soaking, drain and rinse the beans, then drain again.
Add the beans, spices, and water to the slow cooker. Mix everything well.
Turn slow cooker to high and cook for 4 hours or until tender.

Instructions for slow cooker pinto beans

Top Tips For Making

Soaking your beans isn’t absolutely necessary, but we do highly recommend it. Soaking the beans makes them tender and much easier for your body to digest.
This recipe is perfect for making on the weekend and munching on all week. Simply store your beans in an airtight container in the fridge for up to five days.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

More Vegetarian Recipes

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Slow Cooker Pinto Beans

Prep Time12 hrs

Cook Time4 hrs

Course: Appetizer, Side Dish

Cuisine: American

Keyword: healthy recipe, pinto beans, slowcooker recipe

Servings:

Calories: 56kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound pinto beans soaked overnight
4 cups water
1 tablespoon salt
1/4 tablespoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

Instructions

Rinse and soak beans in cold water overnight. Water should be 2-3 inches above beans.
Drain, rinse, drain again, and add to the slow cooker.
Add spices and water, stir until well mixed.
Cook in slow cooker on high for 4 hours, or until tender.

Nutrition