easy vegan recipes Archives

A decadent plant‑based breakfast made with cocoa, cinnamon, and juicy strawberries—stuffed right into every pancake. These are rich, fluffy, naturally vegan, and finished with a sweet maple syrup drizzle.

Ingredients

1 cup unsweetened almond milk
1 tbsp ground flaxseed
¼ cup maple syrup
2 tsp apple cider vinegar
½ cup water
2 tbsp coconut oil (or unsweetened applesauce for oil‑free)
1 tsp vanilla extract
¾ cup all‑purpose flour
¾ cup whole wheat flour
3 ½ tsp baking powder
½ tsp kosher salt
1 tsp ground Mexican cinnamon
⅓ cup unsweetened cocoa powder
1 cup thinly sliced fresh strawberries

Instructions

In a small bowl, combine almond milk and ground flaxseed. Mix and rest 5 minutes to thicken.
Stir in vinegar, water, vanilla, and coconut oil (or applesauce). Whisk to combine.
In a large bowl, mix flours, baking powder, salt, cinnamon, and cocoa powder.
Make a well in the dry ingredients and pour in the wet mixture. Stir until a lumpy batter forms and let rest 10 minutes.
Heat a nonstick skillet over medium‑low heat and lightly oil. Scoop batter onto the pan and place several strawberry slices on each pancake. Gently cover the berries with a bit of batter.
Cook about 3 minutes or until bubbles form and edges look set. Flip and cook 3 minutes more.
Repeat with remaining batter. Serve warm with extra sliced strawberries and a generous pour of maple syrup.

🍓 Serving Tips

✨ Add a sprinkle of powdered sugar or cacao nibs
✨ Top with extra berries or vegan whipped cream
✨ Pair with a latte or oat‑milk cappuccino for brunch vibes

🥞🍓💘

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Picadillo is comfort food in every Latin household — warm, smoky, savory, and served with rice or tortillas. This vegan lentil version keeps the soul of the original: potatoes, carrots, cumin, oregano, and a spicy-sweet chipotle tomato sauce. Hearty, cozy, and perfect for family dinners or meal prep.

✅ Ingredients

1 ½ cups cooked brown or green lentils (or 3/4 cup dry, cooked in advance)
1 medium onion, diced
2–3 cloves garlic, minced
1 large carrot, diced
1 large potato, diced small
1 tbsp olive oil or ¼ cup veggie broth for oil-free
1 can (14–15 oz) tomato sauce or crushed tomatoes
1–2 chipotle peppers in adobo sauce (plus 1–2 tsp of the adobo sauce)
1 tsp cumin
1 tsp dried oregano
1 bay leaf (optional but traditional)
½ cup peas (fresh or frozen)
½ cup vegetable broth or water (more as needed)
Salt & pepper to taste
Optional: diced green olives + a handful of raisins (authentic Cuban style)

✅ Instructions

Cook base
In a skillet, sauté onion and garlic in oil or broth until aromatic.
Add diced carrots & potatoes and cook 5–7 minutes, stirring.

2) Add spices
Stir in cumin, oregano, and bay leaf for 1 minute to bloom the spices.

3) Add sauce
Pour in tomato sauce, chipotle peppers, adobo, lentils, and a splash of broth.
Simmer 10–15 minutes until potatoes are tender and sauce thickens.

4) Finish
Add peas, plus olives/raisins if using.
Taste and adjust salt, pepper, or chipotle heat.

5) Serve
Traditionally with white rice, but also great in:

✅ tacos or tostadas
✅ baked potatoes
✅ stuffed bell peppers
✅ over quinoa or brown rice

🌿 Optional Authentic Touches

Green olives & raisins add sweet-savory depth (classic Cuban!)
A splash of red wine vinegar for brightness
Add bell peppers for extra flavor and color

Enjoy 😋👨‍🍳