vegan

July 20, 2021 Air Fryer

Air Fryer Home Fries

These air fryer home fries are soft on the inside and crispy on the outside! In under 20 minutes you’ll have restaurant-quality home fries with minimal effort and ingredients.

What Makes This Recipe So Good

They cook up incredibly crispy and delicious every time! This foolproof recipe takes all of the guesswork out of making super crispy home fries. Simply add everything to an air fryer and then let it do all the work!
They’re lightly seasoned and easy to customize. A pinch of smoked paprika, garlic powder, onion powder, and salt is all you’ll need to create flavorful air fryer home fries. However, you can always switch up the seasonings however you’d like!
They’re the perfect side dish to so many recipes! Home fries are delicious and can be enjoyed beyond breakfast time. Serve these alongside our air fryer chicken legs or sausage for a quick, full, and balanced meal!

Key Ingredients

Potatoes – Use any white, yellow, or even red potato you’d like in this simple recipe! I love yellow potatoes for their incredibly soft texture and almost buttery flavor. Though I’ve made this recipe with pretty much every potato you can think of – russet potatoes, baby potatoes, red potatoes – and they all turned out delicious. You could even use sweet potatoes if you’d like, though keep in mind they won’t turn out as crispy. Also, you’re free to either remove the skins or leave the skins on your potatoes. I personally don’t mind skin on my air fryer home fries, so to make my life easier I just keep it on!

Spray Cooking Oil – I recommend either avocado spray cooking oil or vegetable spray cooking oil. Both options have a higher smoke point and are better for use in the air fryer. However, if you don’t have spray cooking oil, you can simply use a drizzle of regular oil instead.

Smoked Paprika – A little bit goes a long way with these air fryer home fries! Smoked paprika is traditional to the home fries you’d find at most diners and breakfast spots. Though if you don’t have smoked paprika, you can use regular paprika instead. And if you’d like, you can even leave the paprika out of this recipe altogether.

Chef’s Tips

Pause the air fryer ever 3-5 minutes, remove the tray or basket and give it a few big shakes. Shaking the home fries will ensure they all cook and crisp up evenly!
There’s no need to go overboard on the oil here! While standard cooking methods may require quite a bit of oil, the air fryer eliminates the need to use much. So, thank you air fryer for making super crispy home fries without the extra calories!
Store any leftover home fries in an airtight container in the fridge for up to 5 days. When ready to eat, transfer back to the air fryer tray or basket and cook at 350° for 5-10 minutes. Avoid microwaving leftover home fries, as they will lose much of their delightful crunch!

air fryer home fries on a plate being dipped into ketchup with a fork

More Air Fryer Recipes You’ll Love

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Print Recipe

Air Fryer Home Fries

These air fryer home fryers are soft on the inside and crispy on the outside! In under 20 minutes you'll have restaurant-quality home fries with minimal effort and ingredients.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: air fryer, easy breakfast, restaurant-style

Servings: servings

Calories: 88kcal

Author: Cheryl Malik

Equipment

Large bowl
Air Fryer

Ingredients

1 ½ pounds potatoes chopped into even 1-inch chunks, see Notes
spray cooking oil
1 teaspoon salt
½ teaspoon smoked paprika or regular paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder

Instructions

Add the potatoes to a large bowl and spritz with spray cooking oil to coat.
Sprinkle with salt, smoked paprika, garlic powder, and onion powder – toss to evenly coat potatoes in spices.
Spritz air fryer basket with cooking oil then transfer potatoes to basket and cook at 380° Fahrenheit for 14 minutes, pausing to shake basket every 3-5 minutes.

Notes

Potatoes: Any white, yellow, or red potatoes will work in this recipe! You have the option to either remove the skin or leave the skin on before chopping.
Keep in mind that all seasonings are optional and you’re free to spice these home fries up however you’d like!

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

July 15, 2021 Dairy-Free

Cheesy Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie! Simple, yet perfectly seasoned. They’re cheesy, crisp, and full of great flavor!

keto green beans on a baking sheet with red pepper flakes on top

What Makes This Recipe So Good

This recipe takes just 20 minutes to make! It’s perfect when you need a quick and healthy side dish.
They’re made with just a few simple ingredients. These keto green beans are lightly seasoned then topped with shredded cheese – YUM!
Each serving of these green beans has just 4g of net carbs! Making it super easy to fit into your low carb or keto diet.

Key Ingredients

Fresh Green Beans – This crisp veggie is available all year round at most grocery stores. They’re low in calories and loaded with vitamins and good-for-you dietary fiber. Green beans make a great addition to any keto or low-carb diet! To prepare your green beans for this recipe, start by giving them a good rinse under cold water, then snap off and remove the stems.

Parmesan Cheese – Parmesan cheese adds a delicate, yet sharp flavor to this side dish! I highly recommend purchasing a block of parmesan cheese and grating it yourself for this recipe. Most pre-grated cheeses have unnecessary fillers in them that pack in extra carbs. To keep this recipe keto and low-carb, grate or shred all the cheeses yourself.

Chef’s Tips

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), bacon, or slivered almonds. You can even add a sprinkling of extra parmesan cheese once baked, if you’d like!
Keep a close eye on your cheese as the keto green beans bake. Depending on the position of your oven rack, the cheese can take less or more time to turn golden brown. If the cheese isn’t browning as much as you’d like, you can set the oven to broil for one minute!
While these keto green beans are best enjoyed while the cheese is still hot, you can store any leftovers in an airtight container in the fridge for up to five days. Reheat in either the microwave or in a 400° Fahrenheit oven for 3-5 minutes, or until the cheese is bubbly!

keto green beans being lifted off a baking sheet with a spatula

More Veggie Recipes

Print Recipe

Cheesy Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie! Simple, yet perfectly seasoned. They're cheesy, crisp, and full of great flavor!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: low carb, under 30 minutes, vegetables

Servings: servings

Calories: 156kcal

Author: Cheryl Malik

Ingredients

16 ounces fresh green beans
2 tablespoons avocado oil or olive oil
3 cloves garlic minced
1 teaspoon sea salt
¼ teaspoon black pepper
½ cup parmesan cheese grated
1 cup mozzarella cheese shredded

Instructions

Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Toss the green beans, oil, garlic, salt and black pepper together in a large bowl.
Transfer green beans to the baking sheet and bake for 15 minutes.
Remove and toss green beans before evenly sprinkling with parmesan and mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is golden brown and bubbly.

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), bacon, or slivered almonds.
Avoid pre-grated/shredded cheese for this recipe which may have added fillers and carbs!

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving out of 6. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

June 8, 2021 Dairy-Free

Vegan Peach Cobbler

This vegan peach cobbler is perfectly sweet and packed with fresh peaches! We took a summertime favorite, made it completely vegan, and even included gluten-free and sugar-free options as well. Serve this vegan peach cobbler warm with a scoop of vegan vanilla ice cream for the perfect warm-weather treat!

What Makes This Recipe So Good

It’s a classic recipe, turned vegan! With the help of some vegan butter and almond milk, this is a traditional dessert that now everyone can enjoy. And the best part is, non-vegans won’t even know it’s vegan – it’s that good!
It’s perfectly sweet, with just the right amount of sugar which still allows that fresh peach flavor to shine! Peaches are a summertime fruit favorite around here and the last thing we’d want to do is take away from their incredible and naturally sweet flavor. A touch of sugar and a bit of lemon juice do an impeccable job of bringing out that delicious peach taste.
It’s easily made gluten-free and/or sugar-free! Simply swap out the all purpose flour for gluten-free all purpose flour to make this a vegan and gluten-free peach cobbler. Likewise, replace the sugar with granular Swerve or your favorite sugar substitute to make this dessert added sugar-free!

Key Ingredients

Peaches – Peak peach season is May through September and when you should have no trouble finding the best tasting peaches at your local grocery store or farmers market! To know when your peaches are ripe enough for this cobbler simply give them a gentle squeeze. If the peach gives a little bit without bruising, then it’s ready to use! To prepare peaches for this vegan recipe, start by removing the skin then cut around the pit and into similar-sized slices.

Sugar – You can use white sugar, cane sugar, coconut sugar, or even your favorite sugar-free substitute in this vegan peach cobbler recipe. I used cane sugar and had delicious results, but any of the listed options will taste equally as delicious!

Almond Milk – Almond milk bakes up similar to cows milk and is why I prefer it for this recipe. However, you can use any vegan milk you’d like! The others I’d recommend are soy milk, oat milk, or cashew milk.

Chef’s Tips

This is the perfect recipe to bring to a summer potluck or barbecue! For optimal serving – if cool, warm slightly in a 350° Fahrenheit oven for 10 minutes. Then, serve this warm vegan peach cobbler with a scoop of vegan vanilla ice cream or whipped coconut cream!
Resist the urge to stir the melted butter, cobbler crust batter, and peach filling together before baking. The trick to a perfect cobbler is layering everything together, then letting the ingredients work their magic in the oven. The cobbler crust batter and melted butter will slowly rise to the top of the baking dish and wrap the peach filling in an irresistibly delicious crust.
If you feel like your cobbler is browning too quickly, cover it with a sheet of aluminum foil while it bakes. Sometimes if the ends of any peaches poke out of the cobbler, they can become susceptible to getting a little too charred in the oven. So keep an eye on things and pull out the aluminum foil if needed!

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!

vegan peach cobbler in a bowl with a scoop of vegan vanilla ice cream on top

More Delicious Vegan Recipes

Print Recipe

Vegan Peach Cobbler

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: fruit dessert, potluck, summer cookout

Servings: servings

Calories: 332kcal

Author: Cheryl Malik

Equipment

Medium saucepan
Medium bowl
9×13 baking dish

Ingredients

For the peach filling:

3 pounds peaches peeled and sliced
⅔ cup sugar see Notes
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon cinnamon

For the cobbler crust:

¼ cup vegan butter
1 ¼ cups all purpose flour see Notes
¾ cup sugar
1 cup unsweetened almond milk or any non-dairy milk
1 teaspoon baking powder

Instructions

Preheat oven to 350° Fahrenheit.
Add all peach filling ingredients to a saucepan over medium heat and cook for 5 minutes.
Place the butter in a 9×13-inch baking dish and transfer to the oven for 3 minutes, or until butter has melted completely.
Mix together the flour, sugar, milk, and baking powder in a large bowl until just combined.
Remove baking dish from the oven and pour batter over the melted butter, do not stir. Then pour the peach filling over top of the batter and bake for 45-50 minutes or until golden brown.

Notes

Make it Gluten-Free: Use gluten-free all purpose flour in place of the all purpose flour in this recipe.
Make it Sugar-Free: Replace the sugar with granular Swerve or your favorite sugar substitute.

Recipe yields approximately 6 servings. Nutritional values shown reflect the information for 1 serving out of 6. Macros may vary slightly depending on 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 container the food is in) by 6. Result will be the weight of one serving.

Nutrition

June 1, 2021 Air Fryer

Air Fryer Falafel

This air fryer falafel is crispy on the outside, soft on the inside, and incredibly flavorful throughout! Chickpeas and a variety of fresh herbs are what make this plant-based recipe delicious. This air fryer falafel is a healthier take on a much-loved classic!

What Makes This Recipe So Good

It packs all of the traditional falafel flavors, without the extra oil. The air fryer replaces deep-frying in this recipe, making it all the more light and healthy!
It’s packed, and I mean packed, with flavor! Fresh parsley, fresh cilantro, and fresh dill are just a few of the incredible flavors you can expect from this recipe. It’s almost hard to believe that something so healthy, could taste so good!
The air fryer doesn’t only make this recipe healthier, but it makes it easier too! Simply transfer your falafel to an air fryer basket, then leave them to cook and return to perfectly crispy falafel every time.

Key Ingredients

Chickpeas – This bean is the base to every traditional falafel recipe. I made this recipe extra easy for you, by using canned, instead of dried, chickpeas. Start by draining the liquid from two cans of chickpeas, then give them a rinse before they’re ready to use in this air fryer falafel recipe. Chickpeas are high in vitamins and rich in plant-based protein, making them a super healthy and nutritious ingredient!

Baking Powder – This may seem like a strange ingredient in this recipe, but trust me when I tell you that it is key to the best falafel ever. Baking powder makes the interior of this falafel super light and airy! Without it, this falafel would be far too dense and less enjoyable.

Spray Cooking Oil – Since we eliminate the need to deep-fry in this recipe, we do need to add just a bit of oil to keep things from sticking. Start by coating the bottom of your air fryer basket or baking sheet with spray cooking oil, and finish by also lightly spritzing the top of each falafel before cooking. I use and recommend spray avocado oil in this recipe, but really any spray cooking oil will work.

Chef’s Tips

Whatever you do, do not skip refrigerating the falafel mixture in step 2. Refrigeration gives the mixture time to set and will aid in binding the falafel together while it cooks!
There is no limit to how you can serve this falafel! It’d be delicious in a pita, over a salad, or simply dipped in hummus. Sometimes I even find myself eating this falafel entirely on its own, it’s that good!
This air fryer falafel can be stored in an airtight container in the fridge for up to five days. To preheat, transfer back to the air fryer set to 375° Fahrenheit for 5-8 minutes or until heated through.

What Do We Mean By Healthy?

air fryer falafel on a plate with hummus, cucumbers, tomatoes, fresh parsley, and dill

More Easy Air Fryer Recipes You’ll Love

Print Recipe

Air Fryer Falafel

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Mediterranean

Keyword: air fryer, easy vegan, plant based

Servings: servings

Calories: 326kcal

Author: Cheryl Malik

Equipment

Food processor
Air Fryer

Ingredients

2 (15-ounce) cans chickpeas drained and rinsed
1 cup parsley chopped
1 cup cilantro chopped
½ cup fresh dill chopped
5 garlic cloves minced
1 small yellow onion chopped
4 tablespoons all purpose flour see Notes
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon red pepper flakes optional

For air frying:

spray cooking oil

Instructions

Place all ingredients in a food processor and pulse until very finely chopped, but not pureed.
Refrigerate falafel mixture for at least one hour.
Remove from fridge and scoop two tablespoons of falafel mixture into your hands then roll into a ball. Repeat with remaining mixture.
Coat the basket of your air fryer with spray cooking oil and transfer falafel to the basket. Lightly spray falafel with cooking oil and set the air fryer to 15 minutes at 375° Fahrenheit.
Flip each falafel and cook for an additional 10 minutes or until golden brown and crispy.

Notes

Make it Gluten-Free: Use 1:1 gluten-free flour instead of all purpose flour in this recipe.

Recipe yields approximately 12 falafel. Nutritional values shown are general guidelines and reflect the information for four falafel out of 12. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 13, 2021 Appetizer

Vegan Shrimp with Vegan Sriracha Mayo

This vegan shrimp tastes just like the real thing! Oyster mushrooms are coated in Panko breadcrumbs and Old Bay seasoning, then quickly fried until golden brown and crispy. This vegan shrimp is a total crowd-pleaser and will even have non-vegans reaching for more!

Vegan shrimp being dipping in sriracha mayo.

What Makes This Recipe So Good

It’s seasoned exactly how regular shrimp is, therefore tasting almost identical to the real thing! Oyster mushroom provide the perfect texture and a crispy coating gives them that irresistible crunch.
Everyone loves this vegan shrimp, even avid seafood-eaters! Fool your friends, family, and even yourself with this vegan alternative to a much-loved classic.
The vegan sriracha mayo is the perfect pairing to this delicious “shrimp.” While they taste great on their own, the simple vegan sriracha mayo takes this recipe to the next level!

Key Ingredients

King Oyster Mushroom Stalks – Not only do these mushrooms provide that shrimp-like texture, but when sliced they look especially similar to little shrimps! We use just the king oyster mushroom stalks for this recipe, therefore you can either discard the caps, use them in a stir-fry, or any other recipe you’d like.

Flour – Flour is used to create a batter as the base layer to these crispy vegan shrimp. I recommend using all purpose flour for this recipe, but if you’d like you could use gluten-free flour instead.

Panko Breadcrumbs – This light and airy breadcrumb is ideal in helping us achieve that incredible crispy exterior on our vegan shrimp. Panko breadcrumbs have a buttery flavor without containing any butter, making them a vegan’s best friend!

Vegan Mayonnaise – There are quite a few vegan mayonnaises on the market these days, and any one will work in the vegan sriracha mayo recipe! If you’re not vegan, but would still like to try this recipe, feel free to use regular mayonnaise instead.

Chef’s Tips

Keep a close eye on the vegan shrimp as it fries. Since they’re so small, they will fry quite quickly – a couple minutes per side is all they’ll need!
Make sure none of the “shrimp” touch while frying, otherwise they risk getting stuck together. Just 1/4-inch apart is enough space for each piece to fry up evenly without disturbing one another.
Adjust the vegan sriracha mayo to your spice-level! Start with just 1/2 tablespoon of sriracha for a mild dipping sauce, give it a taste and then work up from there.

What Do We Mean By Healthy?

Vegan shrimp sprinkled with fresh parsley, served with lemon.

More Vegan Recipes You’ll Love

Print Recipe

Vegan Shrimp

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer

Cuisine: Vegan

Keyword: entertaining, finger foods, fried food

Servings: servings

Calories: 234kcal

Author: Cheryl Malik

Equipment

Small bowls (2)
Large pan

Ingredients

For the Vegan Shrimp

8 ounces king oyster mushroom stalks
½ cup almond milk see Notes
½ cup all purpose flour
1 cup Panko breadcrumbs
2 teaspoon Old Bay seasoning

For the Vegan Sriracha Mayo

¼ cup vegan mayonnaise
½ – 1 tablespoon Sriracha
½ teaspoon lemon juice
1 clove garlic minced
salt to taste
vegetable oil for frying

Instructions

Slice oyster mushroom stalks into ½-inch discs, then slice each disk into shrimp shapes (similar to slicing it into a yin-yang symbol).
Mix together the almond or soy milk, flour, and salt in a bowl. In a separate bowl, mix together the Panko breadcrumbs and Old Bay seasoning.
Dip each “shrimp” into the flour and milk mixture, then coat in the breadcrumb mixture.
Heat ½-inch of oil in a pan over medium-high heat and fry each vegan shrimp for about 2 minutes per side or until golden brown.
Make the vegan sriracha mayo by adding all ingredients to a bowl and mixing until combined, then serve with vegan shrimp.

Notes

Almond Milk: Any non-dairy milk will work here, you could even use water instead of milk.
Make it Gluten-Free: Use gluten-free flour instead of all purpose flour and gluten-free Panko breadcrumbs instead of regular Panko breadcrumbs.
Baking Option: Preheat an oven to 400° Fahrenheit and bake vegan shrimp for 15-20 minutes, flipping halfway through, instead of frying.

Recipe yields approximately 4 servings. Total number of vegan shrimp per serving will vary based on size of mushroom stalks. Nutritional values shown reflect information for one serving of vegan shrimp including the vegan sriracha mayo. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

April 29, 2021 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 This Recipe 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

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.

More Vegetable Recipes

Print Recipe

Garlic Butter Parsley Potatoes

Prep Time5 mins

Cook Time25 mins

Course: Side Dish

Cuisine: American

Keyword: easy side, vegetables, vegetarian

Servings:

Calories: 211kcal

Author: Cheryl Malik

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

February 9, 2021 Breakfast

Vegan Biscuits and Gravy

Vegan biscuits and gravy are the perfect dairy free breakfast you’ve been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.

What Makes This Recipe So Good

Flaky, fluffy biscuits smothered in a thick, creamy gravy – what could be better?
Poultry seasoning in the gravy adds a little flavor to this dish that you ordinarily wouldn’t find in traditional Southern gravy, but it’s so good. Flavorful without overpowering! No poultry seasoning handy? Try a little marjoram and sage instead! You can also skip this ingredient altogether if you want.
It’s a great make-ahead meal! The biscuits can be stored in an airtight container at room temperature for 2 days. Both the biscuits and the gravy can be stored in an airtight container in the refrigerator up to 6 days.

Key Ingredients

Plant-based Milk – Use your favorite! Cashew, almond, and oat milks work great for this recipe. Just make sure you’re using unsweetened milk – this is a savory recipe, and sweet milk just won’t taste right in it.

Poultry Seasoning – Don’t worry, even though it’s got “poultry” in the name, it’s totally vegan. Poultry seasoning is just a blend of spices (usually sage, rosemary, ground black pepper, and marjoram, plus some others) that is typically used to season chicken. It doesn’t contain any animal products, and no birds are harmed in the making!

Chef’s Tips

Overworking the dough will make it dense and tough. Be sure to mix it together just enough to combine all the ingredients.
Make the gravy while the biscuits are in the oven, or make the gravy first and keep it warm on low heat while you put together the biscuits. That way, you’ve got hot, flaky biscuits and thick, warm gravy, without having to reheat anything! If you leave the gravy on the stovetop, stir it constantly so it doesn’t stick or burn.
Consider adding a little plant-based sausage to your gravy, for a vegan variation even closer to traditional Southern biscuits and gravy!

What Do We Mean By “Healthy?”

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Print Recipe

Vegan Biscuits and Gravy

Vegan biscuits and gravy are the perfect dairy free breakfast you've been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Breakfast

Cuisine: American, Vegan

Keyword: comfort food, Southern food, vegetarian

Servings: servings

Calories: 377kcal

Author: Cheryl Malik

Equipment

Parchment paper
Baking sheet
Hand mixer or stand mixer
Large bowl
Grater (see Notes)
2" round biscuit or cookie cutter
Saucepan
Whisk

Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegan butter chilled in freezer at least 10 minutes
1 cup plant-based milk unsweetened

For the Gravy

5 tablespoons avocado oil or vegan butter
5 tablespoons all purpose flour
Pinch of salt
⅛ teaspoon pepper
¼ teaspoon garlic powder plus more as needed
½ teaspoon poultry seasoning
3 cups plant-based milk unsweetened
green onions for garnish, optional

Instructions

For the Biscuits

Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
In large bowl, combine flour, baking powder and salt in a large bowl. Mix well, then set aside.
Remove chilled butter from freezer. Grate into small pieces, then mix into flour mixture.
Add milk to flour mixture. Stir until just combined, being careful not to over-mix.
Transfer biscuit dough to a floured surface. Using your hands, work mixture into a dough. If dough is too sticky, add small amounts of flour until workable, but try to add as little as possible.
Once dough is formed, gently fold dough into itself and knead approximately 10 times. Form into a soft ball.
Using your hands, flatten dough to 1" thick. Use a 2" biscuit cutter to cut dough into discs. Place discs on baking sheet, approximately ½" apart.
Repeat until out of dough, kneading and flatting as needed until all dough has been formed into discs.
Bake for 12 minutes, then remove from oven.

For the Gravy

In a saucepan, heat oil (or butter) over medium-high heat.
Sprinkle in flour, whisking vigorously until paste is formed. Cook approximately 3 minutes.
Add salt, pepper, garlic powder, and poultry seasoning. Stir until combined.
Slowly add in milk in small amounts, whisking constantly. Bring mixture to boil, then reduce heat to medium-low.
Cook, stirring constantly, until gravy has thickened, approximately 8 to 12 minutes. Add more seasoning as needed.

To Serve

Top biscuits with gravy. Optional: garnish with green onions. Serve hot.

Notes

If you don’t have a grater, you can cut the butter into very small pieces, then mix the butter and flour mixture until the butter resembles small peas or beads.

Recipe yields approximately 6 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

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 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!

Key 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 Them

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

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?”

White serving platter holding vegan latkes

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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: Cheryl Malik

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

September 22, 2020 Air Fryer

Easy 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!

air fryer mushrooms on a plate with fresh parsley and lemon wedges

What Makes This Recipe So Good

This recipe is SO, so easy! A quick toss in a simple marinade then it’s into the air fryer for just 10-12 minutes. Plus, hanks to the air fryer, the mushrooms are perfectly cooked, your kitchen won’t heat up (like it would with the oven), and clean up is a breeze.
These air fryer mushrooms fit a variety of dietary needs! They’re naturally vegan, yes, but they’re also low carb, keto, and gluten free. Talk about a crowd pleaser!
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 let all the mushrooms to cook evenly.

Key Ingredients

Mushrooms – You can use any type of mushroom you like! We used white button mushrooms, but you could use crimini, porcini, or baby bella. You could even use larger mushrooms, like portobello, and just quarter them or cut them into cubes! Just make sure to use fresh mushrooms.

Soy Sauce (or Worcestershire) – If you’re vegan or vegetarian, be sure to use soy sauce, since Worcestershire contains anchovies. If you’re not vegan or vegetarian, you can use whichever you prefer!

Lemon – Optional, but adds a really nice burst of citrus flavor.

Chef’s Tips

Be careful not to overcrowd the air fryer basket. Work in batches if you need to! Overcrowding will keep the mushrooms from cooking evenly because the air won’t be able to circulate like it needs to.
Don’t wash or soak your mushrooms! To prep them, 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!
When you cut the mushrooms, cut them all into equal sizes and thicknesses. If they’re dramatically different, some mushrooms will be ready long before the others.
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.

close up image of air fryer mushrooms topped with fresh parsley

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Air Fryer Mushrooms

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: under 30 minutes, vegan, vegetables

Servings:

Calories: 154kcal

Author: Cheryl Malik

Equipment

Medium bowl
Air Fryer

Ingredients

8 ounces mushrooms rinsed, dried, cut into halves or quarters
2 tablespoons olive oil or other neutral oil
1 teaspoon soy sauce or Worcestershire
½ teaspoon garlic powder
kosher salt to taste
black pepper to taste
lemon cut into wedges, optional
1 tablespoon fresh parsley chopped, optional

Instructions

Preheat air fryer to 380° Fahrenheit.
Add cut mushrooms to bowl with oil, soy sauce, garlic powder, salt, and pepper.
Toss or stir mushrooms to coat thoroughly.
Place mushrooms in air fryer basket. Return basket to air fryer and cook approximately 10-12 minutes, tossing after first 5 to 6 minutes.
Remove mushrooms from air fryer and transfer to plate or bowl. Squeeze lemon juice over mushrooms (optional) and top with fresh chopped parsley. Serve warm.

Notes

Mushrooms: If 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).
Double or Triple 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. If the basket is overcrowded, cook in multiple batches.
To Prep 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. Don’t wash or soak the mushrooms. If you soak them, they’ll absorb the water and become too moist!

Recipe yields approximately 2 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 2. Actual macros may vary slightly depending on specific brands and types of ingredients used.

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 It

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

Chef’s Tips

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?”

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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