vegan

December 1, 2020 Dairy-Free

Vegan Latkes

Our simple recipe for vegan latkes ensures everyone in your group can enjoy these crispy, savory traditional Hanukkah staples.

What Makes This Vegan Latke Recipe So Good

Latkes are crisp and savory fried potato pancakes, so really, what could possibly be bad about them? If you like potatoes in any form, odds are you’ll love these.
Meal preppers rejoice! Cooked latkes can be stored in the refrigerator for up to two days, and in the freezer for up to two weeks. Store them in an airtight container or wrapped well in plastic wrap.
They’re super easy to make! The most difficult part of this recipe is squeezing all of the moisture out of the grated potatoes – but you’ll get your arm day workout in!

Vegan Latke Ingredients

Potatoes – Russet potatoes will give these latkes their classic look and texture, but you can make latkes with any type of potato – even sweet potatoes!

Oil – Latkes are fried in oil as an homage to the oil that kept the menorah in the Temple lit for eight days. During Hanukkah, observers celebrate the 8-day long Festival of Lights by eating various oil-fried foods.

How to Make Vegan Latkes

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start by grating your potatoes and squeezing all of the moisture out of them with a paper towel. This is the step that takes the longest, but it’s worth it! Once your potatoes are as dry as possible, mix everything together and shape the mixture into patties. Pan fry the latkes in olive oil and let cool on a paper towel covered plate or cooling rack to soak up some of the remaining oil.

3 photo step-by-step instructions for pan frying vegan latkes

Chef’s Tips for Perfect Vegan Latkes

Draining the water from your grated potatoes will take a little work, but trust me, it’s worth. For the crispest vegan latkes possible, you want all of the water out of the potatoes. If your latkes come out soggy, your mixture was too wet!
Make sure your oil is hot before putting your latkes in the pan. If the oil is too cool, your potatoes will just soak it up. Test your oil by adding a drop or two of water to the pan. If it bubbles, you’re all set!
Serve your vegan latkes with vegan sour cream and chives (as pictured) to compliment the flavor of the potato, or with the traditional side of applesauce to contrast the weight of the oil and the saltiness of the potato.
Reheat leftover latkes on a sheet pan in a 350° oven for maximum crispness.

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!

White serving platter holding vegan latkes

More Vegan Recipes

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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Vegan Latkes

Our simple recipe for vegan latkes ensures everyone in your group can enjoy these crispy, savory traditional Hanukkah staples.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course, Side Dish

Cuisine: Vegan

Keyword: Hanukkah, meatless, pan fried

Servings:

Calories: 140kcal

Author: Megan | Easy Healthy Recipes

Cost: $3

Ingredients

2 cups potatoes grated, drained, and packed
½ cup unbleached all purpose flour
3 tablespoons green onion sliced
3 tablespoons non-dairy milk unflavored or unsweetened
1 ½ tablespoons cornstarch
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon freshly cracked black pepper
2 tablespoons freshly chopped dill
2 tablespoons olive oil for frying

Instructions

Grate potatoes. Using a paper towel, squeeze out as much moisture as possible.
Combine 2 packed cups potato and all ingredients, except oil. Mix well.
Preheat oil in frying pan over medium heat. Spoon 1/3 cup of potato mixture into pan. Use spatula to flatten patty to 1/4" thick, approximately. Fry until golden brown, then flip and fry other side.
Cool fried latkes on a paper towel covered plate or cooling rack before serving.

Nutrition

November 3, 2020 Dairy-Free

Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie, whether you eat them alone or add them to other dishes. Simply, yet perfectly seasoned, they are bright, crisp, and full of green flavor.

What Makes This Recipe So Good

This recipe only takes about 12 minutes to make, so it’s great for whipping up for a quick side dish.
Made with only 5 ingredients, these keto green beans are perfect for when you want to bulk up your meal without spending a lot of money!
Each serving of these green beans is about 6g net carbs, so it’s easy to fit into your low carb or keto diet.

Ingredients for keto green beans in bowls

How To Make Keto Green Beans

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Add the green beans to a large skillet and cook until they are bright and shiny.

Add the seasonings and cook while stirring constantly until the garlic is fragrant.

Keto green beans in a skillet being stirred with a wooden spoon

Top Tips For Making

You can fancy up this dish by adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), fresh parmesan cheese, bacon, or slivered almonds.

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Keto Green Beans

These bright and fresh green beans are the perfect low carb side

Prep Time2 mins

Cook Time10 mins

Total Time12 mins

Course: Side Dish

Cuisine: American

Keyword: low carb, under 30 minutes, vegetables

Servings: servings

Calories: 101kcal

Cost: $2

Ingredients

16 ounces fresh green beans
2 tablespoons avocado oil or olive oil
3 cloves garlic minced
1 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Add oil to a large skillet over medium-high heat. Add trimmed green beans and cook, stirring often, until beans are shiny, about 7 minutes. Add garlic and seasoned with salt and pepper. Cook while stirring constantly about 3 minutes until garlic is fragrant and beans are bright and tender.

Notes

Variations: Try adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), fresh parmesan cheese, bacon, or slivered almonds.

Nutrition

September 22, 2020 Air Fryer

Air Fryer Mushrooms

These air fryer mushrooms are savory, perfectly seasoned, and absolutely delicious! Perfect as a side dish or a vegan main course on top of rice, they will become one of your favorite things to cook in the air fryer. They’re also keto, low carb, and gluten-free!

What You’ll Need To Make This Recipe

Mushrooms – You can use any type of mushroom you like or whatever is on sale! We used white button mushrooms, but you could use crimini, porcini, or baby bella.
Olive oil
Garlic powder
Soy sauce or Worcestershire sauce – If you’re vegan or vegetarian, be sure to use soy sauce as Worcestershire sauce contains anchovies.
Kosher salt
Black pepper
Lemon – Optional, but add a nice citrus burst of flavor.
Parsley

How To Make Air Fryer Mushrooms

Add the mushrooms to a bowl along with the oil, soy sauce or Worcestershire, and seasonings and toss to coat.

Place the mushrooms in air fryer and cook at 380º for about 10-12 minutes. Toss halfway through the cook time.

Squeeze a little lemon juice on top of your mushrooms, if you like, and sprinkle with fresh parsley.

A white bowl full of marinated mushrooms on a white marble counter

Marinated mushrooms resting on a air fryer tray

Top Tips For Making

If you’re using smaller mushrooms (like button or porcini), cut them in half. For larger mushrooms, either quarter them or cut into cubes (like with a portobello).
You can absolutely double or triple this recipe to feed a larger crowd! You can cook a large batch at a time, but shake the air fryer basket more than once while cooking to allow all the mushrooms to cook evenly.
To prepare your mushrooms to cook, cut a thin slice off the bottom of the stem. Use a damp paper towel to wipe off the dirt of each mushroom. You can also rinse the mushrooms and pat them very dry. If you soak them, they will absorb the water and become too moist!
Want an air fryer but not sure which one to get? We use the Chefman 6.3 Quart Air Fryer, but here are some other great options for air fryers in a variety of sizes.

What Do We Mean By “Healthy?”

White bowl full of air fryer mushrooms topped with parsley

More Delicious Air Fryer Recipes

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Air Fryer Mushrooms

These deliciously savory mushrooms are so easy to make in the air fryer

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: under 30 minutes, vegan, vegetables

Servings: servings

Calories: 154kcal

Cost: $2

Equipment

Air Fryer

Ingredients

8 ounces mushrooms washed and dried
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon soy sauce or Worcestershire sauce
kosher salt to taste
black pepper to taste
lemon cut into wedges, optional
1 tablespoon parsley chopped, optional

Instructions

Add the mushrooms to a bowl along with the oil, soy sauce or Worcestershire, garlic powder, salt, and pepper.
Toss the mushrooms to coat.
Place the mushrooms in the air fryer basket or on the tray and cook at 380º for about 10-12 minutes. Toss halfway through the cook time. Squeeze a little lemon juice on top of your mushrooms, if you like, and sprinkle with fresh parsley.

Notes

Mushroom sizes: If you’re using smaller mushrooms (like button or porcini), cut them in half. For larger mushrooms, either quarter them or cut into cubes (like with a portobello).
Doubling or tripling recipe: You can cook a large batch at a time, but shake the air fryer basket more than once while cooking to allow all the mushrooms to cook evenly.
How to prepare mushrooms: Cut a thin slice off the bottom of the stem. Use a damp paper towel to wipe off the dirt of each mushroom. You can also rinse the mushrooms and pat them very dry. If you soak them, they will absorb the water and become too moist!
Air fryer recommendations: We use the Chefman 6.3 Quart Air Fryer, but here are some other great options for air fryers in a variety of sizes.

Nutrition

September 1, 2020 Dairy-Free

Instant Pot Cauliflower

This super easy recipe makes the most tender cauliflower ever, thanks to the Instant Pot! It’s absolutely perfect for making into cauliflower mash or adding seasoning and having as a delicious and healthy side dish.

What You’ll Need To Make This Recipe

Head of cauliflower
Water
Instant Pot or pressure cooker

How To Make Cauliflower in the Instant Pot

Rinse the cauliflower and cut off the florets from the base. (You can just toss the base.)

Add the water and cauliflower florets to the Instant Pot. Close the lid and set the valve to “sealing.”

Cook on high pressure for 0 minutes. Once it’s down, quick release the steam. Remove the lid and carefully remove the steamer basket.

Uncooked cauliflower inside of the Instant Pot

Top Tips For Making

We love this recipe seasoned with olive oil, fresh parsley and salt, but you can use any seasoning you like! We also love it with a side of ranch dressing. Yum!
To make cauliflower mash, either throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

What Do We Mean By “Healthy?”

More Instant Pot Recipes

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5 from 2 votes

Instant Pot Cauliflower

This easy and quick recipe makes the most delicious, tender cauliflower ever

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: pressure cooker, under 30 minutes, vegetables

Servings: servings

Calories: 36kcal

Author: Jenny Hurley

Cost: $1

Equipment

Instant Pot or pressure cooker

Ingredients

1 head cauliflower
1/2 cup water

Instructions

Rinse the cauliflower and cut off the florets from the base. Discard the base.
Use steamer basket in Instant Pot. Pour water and add cauliflower.
Close lid and set to "Sealing." Cook on high pressure for 0 minutes. When finished, quick release the steam. Remove the lid and remove the steamer basket.

Notes

Seasoning suggestions: Olive oil, fresh parsley, salt, or with a side of ranch.
How to make cauliflower mash: Throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

Nutrition

August 20, 2020 Dairy-Free

Vegan Apple Crisp

This easy vegan apple crisp is warm, sweet, and absolutely delicious! With crispy, gluten free crust and a perfectly seasoned apple filling, it’s a delicious and quick treat any time of the year.

What You’ll Need To Make This Recipe

Red apples
Maple syrup
Cashew butter
Rolled oats
Vanilla extract
Cinnamon
Sea salt

How To Make Vegan Apple Crisp

Mix together some maple syrup, cashew butter, and sea salt in a large bowl until smooth and well combined.

Add the apples to the cashew butter mixture and stir until they’re coated. Pour the apple mixture into a baking dish.

Stir together all the topping ingredients in a large bowl.

Spread the the topping over the apples. (We prefer to use our hands, but you can also use a large spoon or spatula.)

Bake the crisp until it’s beginning to brown on top.

Serve plain or with a dollop of vegan ice cream or whipped cream.

Top Tips For Making

We used honeycrisp apples in our recipe, but you can use whatever your favorite red apple is! You can use green apples if you like, but the crisp may be a bit more tart, depending on which apples you use.
Cashew butter is a little expensive, but we highly recommend it for this recipe. It makes the apple crisp buttery, nutty, and absolutely decadent. If you prefer not to use it, you can swap it for vegan butter or regular butter.
You can also pulse your topping ingredients a few times in the food processor until fully blended.
We love this recipe with our keto whipped cream, but if you are vegan, try it with a plant-based whipped cream or ice cream.

What Do We Mean By “Healthy?”

More Delicious Desserts

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Vegan Apple Crisp

This warm, sweet apple crisp is absolutely delicious with an apple filling and gluten free topping.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: easy dessert, gluten-free, rolled oats

Servings: servings

Calories: 564kcal

Author: Jenny Hurley

Cost: $4

Ingredients

Filling

3/4 cup maple syrup
1/2 cup cashew butter
1/4 teaspoon sea salt
2 1/2 cups red apples peeled and chopped
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon

Topping

2 cups gluten free rolled oats
1/2 cup cashew butter
1/2 cup maple syrup
1/2 teaspoon sea salt or regular salt

Instructions

Preheat oven to 350º F. Mix 3/4 cup maple syrup, 1/2 cup cashew butter, and 1/4 teaspoon sea salt in large bowl well combined. Add apples and stir to coat well.
Pour apple mixture into medium sized baking dish.
Stir together all topping ingredients in a large bowl.
Spread topping over apple mixture, covering evenly. Using hands is recommended. Bake for 35 minutes, or until top is beginning to brown.

Notes

Apples: We used honeycrisp, but any red apple will work. You can use a green apple, but your crisp may be a bit tart, depending on the type of apple.
Butter: Highly recommend cashew butter, but you can sub with regular or vegan butter.
Mixing option: Can also pulse topping ingredients in a food processor until combined instead of hand-mixing.
Serving suggestions: Keto whipped cream (not vegan), plant-based whipped cream, or plant-based ice cream.

Nutrition

August 18, 2020 Dairy-Free

Roasted Cauliflower Steaks

These roasted cauliflower steaks are simply seasoned but absolutely delicious. Tender and packed full of flavor, they are the perfect vegan main course or an easy side dish.

What You’ll Need To Make This Recipe

Head of cauliflower
Olive oil
Sea salt
Garlic powder
Onion powder
Smoked paprika
Chili powder
Fresh parsley

How To Make Roasted Cauliflower Steaks

Remove the leaves from the cauliflower, then slice the cauliflower in half. Slice 2 steaks from cauliflower halves, about an inch thick from each half.

Mix together the olive oil and seasonings.

Arrange the cauliflower steaks on a baking or cooking sheet. Brush both sides of each steak with the olive oil. (Use a lot of it!)

Bake the steaks, then flip over. Serve with fresh parsley.

Top Tips For Making

Don’t be shy about getting your cauliflower really coated in olive oil! The oil makes it super tender and the seasonings make the cauliflower extra delicious.
We really love the smoky, spicy flavor of smoked paprika, but you can use regular paprika if you’d like.
You can either save your extra pieces of cauliflower for a later recipe, make additional steaks if they are big enough, or roast them with your steaks and save them for a snack.
We love these steaks with a side of ranch or even chimichurri.

What Do We Mean By “Healthy?”

Two roasted cauliflower steaks on a plate

More Easy Veggie Recipes

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Roasted Cauliflower Steaks

These super flavorful steaks are the perfect veggie main course or side dish

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: American

Keyword: easy side, vegan, vegetables

Servings: servings

Calories: 301kcal

Author: Jenny Hurley

Cost: $3

Ingredients

1 head cauliflower
1/4 cup olive oil
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
fresh parsley for garnish, optional

Instructions

Preheat oven to 450º F. Remove the leaves from base using a sharp knife. Slice cauliflower in half, then slice 2 steaks about 1” thick from each half. Mix the olive oil, sea salt, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl.
Place cauliflower steaks on baking or cookie sheet and brush liberally with olive oil. Cook 15 minutes, then flip over. Cook additional 15 minutes. Sprinkle with parsley and serve.

Notes

Olive oil: Be sure to use plenty when brushing your steaks to make them tender.
Ingredient variations: Can use regular paprika instead of smoked.
Extra cauliflower: Save in airtight container or bag, make additional steaks if large enough, or roast with steaks and save for a snack.
Sauce options: Delicious plain, but try steaks with a side of ranch or even chimichurri.

Nutrition

August 4, 2020 Easy

Hasselback Sweet Potatoes

These hasselback sweet potatoes are the perfect combination of sweet and savory. Cut into traditional hasselback thin slices and perfectly seasoned, they are an easy but elegant side dish.

What You’ll Need To Make This Recipe

Sweet potatoes
Olive oil
Butter
Garlic
Fresh rosemary
Salt and pepper

How To Make Hasselback Sweet Potatoes

Preheat the oven to 450º F and line a baking or cookie sheet with aluminum foil.

In a small bowl, mix together the melted butter, olive oil, garlic, salt, and rosemary.

Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.

Place the potatoes on the baking sheet and brush with the butter mixture.

Bake for 45 minutes.

Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Top Tips For Making

Want to make these potatoes into a full meal? We love our sweet potatoes stuffed with shredded chicken or tofu and some broccoli.
To make these sweet potatoes vegan, use either vegan butter or coconut oil instead of regular butter.

What Do We Mean By “Healthy?”

More Delicious Side Dishes

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Hasselback Sweet Potatoes

This savory sweet potatoes are an elegant and easy side dish

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Side Dish

Cuisine: American

Keyword: vegan option, vegetables, vegetarian

Servings: servings

Calories: 258kcal

Author: Jenny Hurley

Cost: $2

Ingredients

2 sweet potatoes large
1/2 tablespoons olive oil
1/2 tablespoons butter melted
2 cloves garlic minced
1 tablespoon rosemary fresh, chopped
1/2 teaspoon salt plus extra to taste
pepper to taste

Instructions

Preheat oven to 450º F. Line baking or cookie sheet with aluminum foil. Mix together the melted butter, olive oil, garlic, salt, and rosemary in a small bowl.
Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.
Place potatoes on the baking sheet. Brush with butter mixture and bake for 45 minutes. Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Notes

Vegan: Use coconut oil or vegan butter.
Serving suggestion: Stuff with shredded chicken or tofu and broccoli.

Nutrition

July 21, 2020 Appetizer

Cucumber Chips

These cucumber chips will totally curb your chip cravings, but without all the carbs! Salt and vinegar flavored, but easy to customize, they are perfectly crunchy, salty, and taste like junk food with no junk!

What You’ll Need To Make This Recipe

Cucumbers
Avocado oil
Salt
Vinegar

How To Make Cucumber Chips

Preheat the oven to 175º F.

Line a baking or cookie sheet with some parchment paper or a silicone baking sheet.

Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.

Mix together the oil, vinegar, and salt in a large bowl.

Gently dip the cucumber slices into the avocado oil mixture.

Place the slices on the cookie sheet and bake for 3-4 hours until crispy.

Top Tips For Making

Use a sharp knife or a mandolin to cut your cucumber into slices, but, obviously, be really careful! You want the slices to be thin enough to get crispy, but not so thin that they stick to the cookie sheet.
If you’re not a fan of salt and vinegar, omit the vinegar. You can also add things like cayenne pepper if you want a kick, garlic salt, or smoked paprika. The cucumbers are basically a blank canvas!
We used medium-sized cucumbers for our chips, but smaller ones have smaller seeds. It’s just whatever your personal preference is!
If you have a dehydrator, you can cook these chips at 125-135º F for 10-12 hours.

What Do We Mean By “Healthy?”

More Easy Recipes

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Cucumber Chips

These salty, crispy, crunchy chips have all the flavor of potato chips, but without the carbs.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Course: Snack

Cuisine: American

Keyword: fewer than 5 ingredients, low carb, vegan

Servings: servings

Calories: 50kcal

Author: Jenny Hurley

Cost: $1

Ingredients

2 cucumbers
1 tablespoon avocado oil
1 tablespoon vinegar
1/4 teaspoon salt

Instructions

Preheat the oven to 175º F. Line a baking or cookie sheet with some parchment paper or a silicone baking sheet. Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.
Mix together the oil, vinegar, and salt in a large bowl. Gently dip the cucumber slices into the avocado oil mixture.
Place the slices on the cookie sheet and bake for 3-4 hours until crispy.

Notes

Flavor variations: Omit vinegar and add cayenne pepper, garlic powder, or smoked paprika.
Cutting notes: Use a sharp knife or mandolin carefully to cut into slices that are not see-through, but are quite thin.
Cucumbers: Use small cucumbers if you prefer small seeds.
Dehydrator: Cook chips 125-135º F for 10-12 hours.

Nutrition

July 16, 2020 Appetizer

Guacamole Salad

This fresh, chunky guacamole salad is incredibly delicious. Chunky avocados, fresh tomatoes, and amazing seasoning make for a crazy good salad that’s perfect on its own, with chips, or on pretty much anything! This salad is also vegan and great for keto.

What You’ll Need To Make This Recipe

Avocados
Cherry tomatoes
Red onion
Lime juice
Fresh cilantro
Olive oil
Cayenne pepper
Salt
Cumin
Garlic clove

How To Make Guacamole Salad

Whisk together the garlic, cumin, lime juice, and olive oil in a small bowl to make the dressing.

In a medium sized bowl, mix the rest of the ingredients.

Drizzle the dressing over the salad, and gently mix together.

Top Tips For Making

I like to use my hands to mix the salad together so that I don’t crush the avocados.
The lime juice will help the avocados from browning immediately, but this salad should still be served shortly after making.

What Do We Mean By “Healthy?”

More Veggie Recipes

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Guacamole Salad

This easy and quick salad is perfect as dip, topping, or on its own

Prep Time5 mins

Total Time5 mins

Course: Salad

Cuisine: Mexican

Keyword: avocado, cherry tomatoes, vegan

Servings: servings

Calories: 207kcal

Author: cherylmalik

Cost: $4

Ingredients

2 large avocados diced
1 cup cherry tomatoes sliced in half
1/2 red onion diced
1/4 cup cilantro fresh
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon lime juice preferably fresh
1 close garlic minced
1/2 teaspoon cumin

Instructions

Make the dressing: Whisk together the olive oil, lime juice, garlic, and cumin in a small bowl.
Make the salad: Mix together the rest of the ingredients in a medium sized bowl.
Pour dressing over the salad and mix gently to combine.

Nutrition

July 14, 2020 Condiment

Coconut Bacon

These bacon bits have all the smoky, crispy goodness of real bacon, but are 100% vegan! Perfect for salads, on vegan cheese fries, or wherever you’re craving a salty crunch, this coconut bacon is out of this world delicious.

What You’ll Need To Make Coconut Bacon

Coconut flakes
Tamari
Liquid smoke
Maple Syrup
Smoked Paprika

How To Make Coconut Bacon

Preheat the oven to 350º F.

Line a cookie or baking sheet with some parchment paper.

Mix together everything but the coconut flakes in a small bowl.

In a medium sized bowl, add the coconut flakes.

Pour the sauce over the coconut and gently stir or toss until they are completely coated.

Spread the coconut evenly on the cookie sheet.

Bake for 12 minutes. Stir the coconut flakes about halfway through the cook time.

Remove and let cool before enjoying!

Top Tips For Making

Check your coconut bacon about once a minute after stirring halfway through the cook time. They make take a little less than 12 minutes, so be sure to pull them out when they look browned and crispy.
You can store these in the freezer if you’d like to keep extra. Just let them thaw at room temperature, and they will be just as crispy as when you first made them!

What Do We Mean By “Healthy?”

More Vegan Recipes

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Coconut Bacon

These crispy, salty, smoky bacon bits are absolutely delicious and totally vegan

Prep Time3 mins

Cook Time12 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: bacon bits, vegan, vegetarian

Servings: servings

Calories: 126kcal

Author: cherylmalik

Cost: $1

Ingredients

2 cups unsweetened coconut flakes
2 tablespoons tamari
1 tablespoon liquid smoke
1 tablespoon maple syrup
1/4 teaspoon smoked paprika

Instructions

Preheat oven to 350º F. Line cookie or baking sheet with some parchment paper. Mix together tamari, liquid smoke, maple syrup, and paprika in a small bowl.
Place coconut flakes in medium sized bowl
Pour the sauce over the coconut and gently stir or toss until they are completely coated.
Spread the coconut evenly on the cookie sheet. Bake for 12 minutes. Stir the coconut flakes after baking 6 minutes. When coconut bacon is done, let cool before serving.

Notes

Cooking tips: Check coconut bacon every minute after stirring midway through cook time to ensure they do not burn.
Storage: Keep in freezer 6-8 months. Let thaw before serving.

Nutrition