Bonjour, fellow plant-based food enthusiasts! 🥞🌱

Ever felt like your breakfast game needed a little... je ne sais quoi? Well, put down that soggy toast and get ready to transport your taste buds to a Parisian café with these incredible vegan French crêpes!

Why You'll Fall in Love with These Crêpes

1. They're easier to make than pronouncing "Crêpes Suzette" correctly
2. Versatile - have them for breakfast, lunch, or dinner (we won't judge)
3. Impress your friends with your fancy French cooking skills
4. Healthier than traditional crêpes (but just as délicieux!)
5. Perfect excuse to wear a beret while cooking

The Magnifique Recipe

Crêpe Batter:

• 1 cup all-purpose flour
• 1 1/4 cups plant-based milk
• 1/4 cup aquafaba (the magical liquid from canned chickpeas)
• 2 tbsp olive oil
• 1/4 tsp salt

Spinach and Mushroom Filling:

• 2 cups spinach (Popeye approved)
• 1 cup mushrooms, sliced
• 1 garlic clove, minced (to ward off vampires, obviously)
• Salt and pepper to taste

Vegan Béchamel Sauce:

• 2 tbsp vegan butter
• 2 tbsp flour
• 1 cup plant-based milk
• Pinch of nutmeg
• Salt and pepper to taste

Instructions:

1. Blend all crêpe ingredients until smoother than a French waiter's pick-up line. Let the batter rest for 30 minutes (it's beauty sleep for your batter).
2. For the filling, sauté mushrooms and garlic, then add spinach until it's wilted faster than a romance in a French film.
3. Make your béchamel: Melt vegan butter, whisk in flour (it's like a tiny arm workout), gradually add milk, and simmer until it's thicker than a French accent.
4. Now for the main event - cooking the crêpes! Pour a ladleful of batter into a non-stick pan, swirling to coat the bottom. Cook for about 2 minutes per side, or until golden brown.
5. Fill your crêpes with the spinach and mushroom mixture, drizzle with béchamel, and voilà! You're practically French now.

Pro Tips:

• The first crêpe always turns out weird. It's a universal law. Consider it a sacrifice to the crêpe gods.
• If your crêpes are sticking, whisper "non, non, non" in a French accent. If that doesn't work, maybe add a bit more oil to your pan.
• Feeling fancy? Add a splash of white wine to your mushroom filling. It's five o'clock somewhere, right?

Nutritional Nuggets

Did you know that spinach is packed with iron, calcium, and vitamins A and C? It's like nature's multivitamin wrapped in a delicious green package.

Mushrooms bring vitamin D and B vitamins to the party, along with a meaty texture that'll make you say "Boeuf who?"

And let's not forget our star ingredient - aquafaba! This magical bean water (yes, really) is a fantastic egg replacer that's low in calories but high in amazingness.

The Verdict

These vegan French crêpes are the perfect way to add a touch of Parisian je ne sais quoi to your day. They're delicious, nutritious, and fancy enough to make you feel like you're dining on the Champs-Élysées (even if you're actually in your PJs on the couch).

Want more awesome vegan recipes that'll make your taste buds think they've gone on a European vacation? Check out our blog:

https://introvertedgames.com/better-living/ooh-la-la-delightful-and-healthy-french-vegan-recipes-to-transport-your-taste-buds-to-paris/

We've got everything from ratatouille to tarte tatin that'll have you saying "Mais oui!" faster than you can say "Pass the nutritional yeast!"

Stay cool, eat plants, and remember - in France, they don't say "I love you," they say "I want to share my vegan crêpes with you," and I think that's beautiful. 🥐🇫🇷❤️

Hey there, frozen treat enthusiasts! 🍍🥥🍦

Summer's in full swing, and if you're like me, you're probably looking for ways to cool down without derailing your healthy eating habits. Well, have I got a treat for you! Let me introduce you to the coolest (pun intended) dessert of the season: Pineapple Coconut Nice Cream!

Why You'll Love This Nice Cream

1. It's ridiculously easy to make (seriously, a kitchen novice could nail this)
2. Only 4 ingredients (5 if you're feeling fancy)
3. No added sugar (the pineapple brings all the sweetness you need)
4. Dairy-free and vegan (plant-based power, baby!)
5. Packed with nutrients (hello, vitamin C and digestive enzymes!)

The Magic Recipe

Ingredients:

• 4 cups frozen pineapple chunks
• 1/2 cup coconut milk (the canned stuff, not the watery carton kind)
• 1 tbsp agave nectar (optional, for you sweet-toothed folks)
• A pinch of salt (trust me on this one)
• Shredded coconut for topping (because we're fancy like that)

Instructions:

1. Throw the frozen pineapple, coconut milk, agave (if using), and salt into a food processor or high-powered blender.
2. Blend until smooth and creamy. You might need to stop and scrape down the sides a few times.
3. Scoop into bowls and sprinkle with shredded coconut.
4. Devour immediately!

Pro Tips:

• If your nice cream is too runny, pop it in the freezer for 30 minutes before serving.
• For a more intense coconut flavor, use coconut cream instead of coconut milk.
• Add a handful of spinach for a sneaky green boost (and a fun color change!)

Nutritional Nuggets

Did you know that pineapples are packed with an enzyme called bromelain? This superstar enzyme may help reduce inflammation and aid digestion. Plus, pineapples are loaded with vitamin C, manganese, and antioxidants. Not bad for a dessert, huh?

Coconut milk brings healthy fats to the party, which can help keep you satisfied and may even boost your metabolism. It's like nature's ice cream mix!

The Verdict

This Pineapple Coconut Nice Cream is the perfect way to satisfy your sweet tooth without the guilt. It's creamy, refreshing, and tastes like a tropical vacation in a bowl. Plus, it's so easy to make that you'll find yourself whipping it up all summer long!

Want more awesome vegan recipes to keep you cool this summer? Check out our blog:

https://introvertedgames.com/better-living/sizzling-summer-vegan-recipes-cool-down-with-these-hot-plant-based-dishes/

We've got everything from zesty grilled veggie skewers to creamy avocado pasta that'll make your taste buds do a happy dance!

Stay cool, eat plants, and enjoy your nice cream! 🌱❄️😎

they always put marijuana infused fat in something sweet and it adds that nasty bitter flavour and it really makes no sense. it seems like it would make much more sense to use it as a seasoning in savoury cooking and work with the flavours than try adding it to something it does not complement it at all

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-potato-skins-in-air-fryer/

https://plantbasednews.org/news/chickpea-sandwich-fillings/

So delicious spread on fresh bread. RECIPE: https://www.asweetalternative.com/blog/roasted-garlic-confit

Hey there, fellow plant-powered redditors! 👋 Are you ready to sink your teeth into a burger so good, it'll make you forget all about beef? Well, buckle up buttercup, because I'm about to share a portobello mushroom burger recipe that'll knock your socks off! 🧦

The "I Can't Believe It's Not Beef" Portobello Burger

Ingredients:

• 4 large portobello mushroom caps (the bigger, the better!)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced (vampire-repelling amount)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 vegan burger buns (or lettuce wraps for our carb-conscious friends)
• Your favorite toppings (go wild!)

Instructions:

1. In a bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. It's like a spa treatment for your mushrooms!
2. Clean those 'bellos and remove the stems. No one likes a stemmy burger.
3. Place the mushrooms in a shallow dish and pour the marinade over them. Let them soak up the goodness for 15-30 minutes, flipping once. (Pro tip: Use this time to practice your burger-flipping technique!)
4. Fire up your grill or heat a grill pan over medium-high heat. If you can't decide which, flip a coin. Heads for grill, tails for pan, edge landing for ordering takeout.
5. Grill those beautiful 'bellos for about 4-5 minutes per side, until they're tender and have those gorgeous grill marks. You want them to look Instagram-worthy!
6. Toast your buns (the burger buns, that is 😉) and assemble your burgers with all your favorite fixings. Go crazy! The more toppings, the less likely you are to spill on your shirt.
7. Take a big ol' bite and prepare for your taste buds to throw a party!

The Verdict

This burger is so good, you might find yourself whispering sweet nothings to your plate. Don't worry, we won't judge. It's meaty, it's juicy, and it's 100% plant-based. Plus, it's way easier to make than trying to assemble anything from IKEA, am I right?

If you loved this recipe and want to explore more ways to make portobellos the star of your plate, check out my blog:

https://introvertedgames.com/better-living/portobello-party-vegan-recipes-thatll-make-you-go-mush-room-for-more/

We've got fajitas that'll make you say "holy guacamole" and stuffed mushrooms fancy enough to impress your mother-in-law!

I added kimchi (which is NOT vegan due to the sauce i think) but it could easily be left out or subbed with cabbage/vinegar/sugar.

Threw on a carton of firm silken tofu, garlic, carton chickpeas, frozen spinach, dash of mushroom bullion powder (my chickpeas was already salted, the water is great) chilli flakes - 5 minute boil, very satisfying meal on its own or with a bit of rice.

I ran out of sesame oil but i think a touch of it would make it grand. Mushrooms for tofu and other veg instead of spinach would work too. I'm also lazy so if you cubed the tofu properly it would look much better.

I love chickpeas so would welcome other ideas. Lentils don't seem to work as well with other stuff and I'm not a big fan of curries (which lentils work really well in).

Hiii,

So I’ve been trying all different types of vegan pancakes recipes and I get to a point where they just look flat and too moistened inside.

Do you guys use anything in specific for them to look fluffy and grow?

Thanks for any suggestions or advice

🌱 Calling all dessert lovers and chocolate enthusiasts! Today, let's explore the irresistible world of vegan baking with a recipe that's sure to impress: Fudgy Vegan Brownies! These decadent treats are perfect for satisfying chocolate cravings without compromising on flavor or ethics. Whether you're vegan or simply love a good brownie, this recipe is a must-try.

Why Vegan Brownies?

You might wonder why opt for vegan brownies? These gems aren't just better for the planet—they're also unbelievably delicious. They're dairy-free and egg-free but packed with rich, chocolaty goodness that will leave you wanting more. Plus, they're incredibly simple to whip up. Ready to get baking?

Ingredients:

Before diving in, gather these pantry essentials:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup hot water or coffee (for that extra depth of flavor)
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup vegan chocolate chips (optional, because who doesn't love more chocolate?)

Instructions:

Let's bring these brownies to life:

1. Preheat Your Oven: Set it to 350°F (175°C) and grease a 9x13 inch baking dish.
2. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix hot water (or coffee), vegetable oil, and vanilla extract.
4. Mix It Up: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be gentle and avoid overmixing!
5. Add Chocolate Chips: For an extra touch of decadence, fold in vegan chocolate chips.
6. Bake: Pour the batter into the baking dish, spread it evenly, and bake for 30-35 minutes. To check doneness, insert a toothpick—it should come out with a few moist crumbs.
7. Cool and Enjoy: Allow the brownies to cool completely before cutting them into squares. The anticipation is worth it!

Tips for the Best Vegan Brownies:

• For a deeper flavor profile, swap hot water with brewed coffee.
• Customize with add-ins like nuts or dried fruit for added texture.
• Prefer chewy brownies? Underbake slightly for that perfect gooey center.

Enjoy Your Homemade Vegan Brownies!

Picture this: warm, gooey brownies fresh out of the oven, filling your kitchen with the aroma of chocolatey bliss. Whether it's a party, family gathering, or a solo treat, these brownies are guaranteed to be a hit.

Final Thoughts:

Ready to elevate your baking game with these heavenly vegan brownies? Visit my blog for a more detailed recipe and join the community of dessert lovers who believe in delicious treats that are good for you and the planet.

https://introvertedgames.com/better-living/fudgy-vegan-brownies-the-ultimate-guide-to-rich-decadent-and-easy-vegan-brownies/

What's up, my plant-powered people!

So, a few weeks ago I went on a mission: create the ultimate easy vegan meal prep high protein dish. The result? A vegan lasagna that's so protein-packed, it made my biceps send a thank you note. Seriously, this thing is a game-changer!

Why Lasagna for High-Protein Meal Prep?

1. One pan = many meals (efficiency for the win!)
2. Easily customizable (sneak in whatever veggies you want)
3. Freezer-friendly (future you will be SO grateful)
4. Pure, delicious comfort food

The High-Protein Vegan Lasagna Recipe: (Warning: may cause spontaneous muscle growth)

Lentil and Veggie Filling:

• 2 cups cooked lentils
• 1 onion, 3 garlic cloves, 2 carrots, 1 zucchini, 1 bell pepper (all diced)
• 1 can crushed tomatoes
• 2 tbsp tomato paste
• Herbs: oregano, basil, salt, pepper

Tofu "Ricotta":

• 1 block firm tofu
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• Garlic powder, onion powder, fresh basil, salt

Plus:

• No-boil lasagna noodles
• Vegan mozzarella shreds (optional, but recommended for maximum cheese pulls)

Instructions (simplified for Reddit, full details on the blog):

1. Make lentil filling: Sauté veggies, add lentils and tomato stuff, simmer.
2. Make tofu ricotta: Blend everything.
3. Layer in baking dish: sauce, noodles, lentils, ricotta. Repeat.
4. Top with vegan mozzarella if using.
5. Bake at 375°F: 25 mins covered, 15-20 mins uncovered.
6. Let cool, then slice for meal prep!

The Protein Breakdown: Each serving packs about 20g of protein. Pair it with a side of edamame or a small protein shake, and you're in vegan protein paradise!

Meal Prep Magic:

• Cool completely (crucial for food safety and non-soggy noodles)
• Slice into 8 portions
• Store in individual containers
• Keeps 4-5 days in the fridge, or freeze for up to 3 months
• Reheat in microwave (2-3 mins) or oven (350°F for 15 mins)

Keeping It Interesting All Week:

• Monday: Classic lasagna
• Tuesday: Stuffed in a pita with extra veggies
• Wednesday: Chopped into a lasagna salad
• Thursday: Lasagna sandwich (don't knock it till you try it)
• Friday: Broiled with extra nooch for cheesy goodness

The Results: Folks, this lasagna has been a total game-changer for my meal prep routine. It's:

1. Saved me from the dreaded "what's for dinner" panic
2. Kept me full and satisfied (no mid-afternoon vending machine raids)
3. Seriously impressed my non-vegan friends (one even asked for the recipe!)

For more details, variations, and other easy vegan meal prep high protein ideas, check out my full blog post: https://introvertedgames.com/better-living/high-protein-vegan-lasagna-the-ultimate-easy-vegan-meal-prep-champion/

What do you think? Would you try this protein-packed vegan lasagna? Any other high-protein vegan meal prep tricks up your sleeve?

Hey fellow vegan food lovers!

So, I did something a little crazy last week - I included chocolate cake in my meal prep. I know, I know, it sounds wild, but hear me out because it's been a game-changer for my easy vegan meal prep ideas!

Why Cake for Meal Prep?

1. Prevents impulse buys of vegan junk food
2. Built-in portion control
3. Major time saver
4. Instant mood booster (it's chocolate cake, duh!)

The Recipe: (This is so easy, it's almost embarrassing)

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions:

1. Mix dry ingredients
2. Mix wet ingredients
3. Combine wet and dry
4. Pour into greased 8-inch pan
5. Bake at 350°F for 30-35 minutes
6. Cool, then slice for meal prep

Meal Prep Magic:

• Slice into 9-12 pieces
• Wrap individually (I use reusable silicone bags)
• Refrigerate for 5 days or freeze for 3 months

Keeping It Interesting:

• Monday: Plain cake
• Tuesday: Add vegan whipped cream
• Wednesday: Sprinkle with berries
• Thursday: Drizzle with vegan chocolate sauce
• Friday: Crumble over vegan ice cream (because, Friday)

The Results: Guys, this has seriously upgraded my meal prep game. Having a sweet treat ready to go has:

1. Saved me from impulse-buying expensive vegan desserts
2. Helped me portion control (no more eating half a cake in one sitting... not that I've ever done that...)
3. Made my co-workers super jealous (always a plus, right?)

For more details, variations, and other easy vegan meal prep ideas, check out my full blog post:

https://introvertedgames.com/better-living/decadent-vegan-chocolate-cake-your-new-go-to-for-easy-vegan-meal-prep-ideas/

What are your thoughts? Would you try meal prepping dessert? Any other unconventional meal prep ideas to share?

Simple and summery. RECIPE: https://www.asweetalternative.com/blog/lemon-oregano-vinaigrette

i jut made some last night and it was good but not great. I used 1 8oz pack Tempeh, 2 Tbsp Taco seasoning, 1 Tbsp Cumin, oregano, smoke paprika and other spices.

Than I added 1/2 cup water and 1/2 cup canned tomato sauce with 1 Tbsp coconut Aminos. I also sauted green pepper and onion before hand than added the tempeh.

Anyone have a good tempeh taco mean substitute recipe?

Hey r/veganrecipes!

After weeks of experimenting, I've cracked the code on meal prepping vegan mac and cheese. It's creamy, "cheesy," and stays delicious all week. Here's the full recipe plus my tried-and-true meal prep strategy!

The Ultimate Vegan Mac and Cheese Recipe:

Ingredients (Serves 4):

• 12 oz whole grain pasta (elbow macaroni or shells)
• 1 cup raw cashews, soaked overnight
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric (for color)
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Blend soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, and turmeric until smooth and creamy.
3. Pour the sauce over the cooked pasta and mix well. Season with salt and pepper to taste.
4. Divide into meal prep containers and refrigerate.

Meal Prep Magic: A Week of Vegan Mac

Here's how I keep it exciting all week:

• Monday: Classic vegan mac (recipe above)
• Tuesday: Add steamed broccoli florets
• Wednesday: Mix in homemade vegan chili (recipe on my blog!)
• Thursday: Stir in sun-dried tomatoes and baby spinach
• Friday: Top with breadcrumbs and bake for a crispy finish

Pro Tips:

1. Soak cashews in hot water for 30 mins if you forget overnight soaking
2. Use an immersion blender for easier cleanup
3. Cook pasta al dente to prevent mushiness when reheating
4. Add a splash of plant milk when reheating to maintain creaminess

Why This Works for Meal Prep:

• Stays good for 5 days in the fridge
• Easy to customize with different mix-ins
• Reheats well (use the microwave or stovetop)
• Cheaper and healthier than store-bought vegan mac

I've found this method super helpful for busy weeks. It's saved me time, money, and the temptation to order takeout.

For more detailed instructions, and other recipes, check out my full blog post:

https://introvertedgames.com/better-living/ultimate-easy-vegan-prep-meal-creamy-vegan-mac-and-cheese/

What are your favorite vegan meal prep recipes? Any creative mac and cheese variations to share?

Help! I feel like I have tried every egg substitute under the sun. They never turn out right! What am I doing wrong? Today I tried Red Mill egg replacer. They somehow turned out both overcooked and undercooked and super oily. 0/10. Has anyone actually figured out something that works? Sometimes you just want an easy dessert from a box! I've never struggled so much trying to veganize something before.

Hey Reddit! As someone always on the lookout for easy prep vegan meals, I'm excited to share this delicious Vegan Banana Bread recipe. It's perfect for meal prepping and ideal for those busy weeks when you need quick, healthy options. Whether you're vegan, trying to incorporate more plant-based foods, or just love a good banana bread, this recipe is a game-changer for easy prep vegan meals.

Recipe: Vegan Banana Bread

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil or vegetable oil
• 1/2 cup maple syrup or agave nectar
• 1/4 cup plant-based milk (such as almond milk)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, oil, maple syrup, plant-based milk, and vanilla extract.
3. Add the flour, baking soda, and salt to the wet ingredients. Mix until just combined (do not overmix).
4. Fold in chopped nuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Why It's Perfect for Easy Prep Vegan Meals:

This Vegan Banana Bread isn't just delicious—it's a time-saver too. As part of your easy prep vegan meals routine, you can make a loaf (or two!) on the weekend and enjoy slices throughout the week. It's moist, flavorful, and versatile enough for breakfast, snacks, or even a sweet treat after dinner.

Meal Prep Tips for Easy Vegan Meals:

• Slice and store in an airtight container for quick grab-and-go options.
• Keep at room temperature for a few days or refrigerate for longer freshness.
• Freeze individual slices for future easy prep vegan meals—just thaw and enjoy!

Join the Conversation:

Have you incorporated this into your easy prep vegan meals rotation? Share your thoughts, tips, and variations in the comments below. Let's swap recipes and inspire each other to create more delicious and convenient vegan meals!

For more easy prep vegan meals and tips, check out my blog:

https://introvertedgames.com/better-living/easy-prep-vegan-meals-delicious-vegan-banana-bread-recipe/

I'd love to hear how this recipe fits into your meal prep routine!