Sometimes, the only thing that will hit the spot is a big plate of chili cheese fries. Unfortunately, that same plate will also cause serious digestive problems, such as bloating, gas, and possible constipation or diarrhea. We didn’t mean to gross you out from the start, but that is just the reality of scarfing down a big plate of chili cheese nachos. Fortunately, you don’t have to worry about that with this healthier vegan rendition.

This recipe comes together with a handful of pantry ingredients, many of which are rich in fiber, healthy fats, and protein. To accelerate the prep and cook time of this recipe, we opted to use a can of cooked lentils, instead of dried lentils. If you want to soak and then boil the lentils, you can go that route, but expect to add a couple extra hours to the total recipe time. With the canned lentils (try your best to get unsalted or low-sodium), you can drain and rinse them prior to adding them to the pot with the seasonings. Cook for five minutes and your chili portion of the recipe is ready.

For the best chili cheese fries, you need crispy fries. You can bake the fries in the oven, or you can cook them in an air fryer. Depending on the size of your air fryer, you may need to cook the fries in batches. Once they are nice and crispy on the outside, the fries are ready. While the fries are baking, you can make the cheese sauce, which is from another recipe, but it was so good that we used it again! Let us know how you like this vegan creation!

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These aren’t your average vegan nachos that have mediocre flavors with barely melted vegan processed cheese. These are simply the best vegan nachos you’ll ever eat, and we stand by that statement. The entire plate is an explosion of flavors, exhibiting notes of salty, cheesy, spicy, tangy, and freshness. It is going to change your life for the better! We’re saying it now that these vegan nachos are better than any nachos you’ll find in a restaurant.

There are quite a few components to this recipe, but it doesn’t take all day to make. Should you choose to make some salsa, pickled onions, or guacamole, then that will extend the prep time for this recipe. Sautéing the onions, bell pepper, and canned black beans takes five to seven minutes. Blending the cashew cheese only takes five minutes, which includes the time it takes to portion out the ingredients. The reason why the cashew cheese is so incredible is because of the secret ingredient: pickled jalapeños. You also add a couple tablespoons of the pickling liquid, which gives the cashew cheese an extra layer of spice and acidity.

There are many ways to assemble these vegan nachos, but we have a suggestion for you. Put a layer of chips on a plate or platter and then ladle some of the black bean mixture on the chips. Drizzle some of the vegan cheese over the black beans and then repeat the whole process. After drizzling the cheese for the second time, top with diced tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and enjoy.

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The air fryer is a wonderful culinary tool that can save you time if you need to make meals in a pinch. Think of an air fryer like a compact convection oven. It takes a fraction of the time to make a meal in the air fryer than it does to make in the oven. The only thing to keep in mind is that you do not want to overcrowd your air fryer, or else your food won’t cook evenly. The other thing to consider is the wetter your food is, the longer it will take to crisp up. Drizzle some oil over your food or spray it with avocado oil cooking spray before you air fry your food

These air-fried pineapple tofu skewers are the perfect entree for any night of the week. You marinate the skewers in a sweet and gingery almond butter sauce prior to sticking them in the air fryer. Depending how long your skewers are, you may get anywhere between four to seven skewers. Just make sure that you leave a little space between the veggies and tofu cubes on the skewers to allow for even cooking. Additionally, we recommend that you either make some extra marinade or reserve some to use as a dipping sauce when you get ready to eat the skewers. There isn’t much else to say, other than these may be the tastiest vegan skewers you’ve ever eaten!

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Elevate your raw vegan diet with this easy, refreshing, delicious dinner. These zucchini noodles are smothered in a basil cream sauce and topped with beautifully plump plum tomatoes and optional pine nuts. Made from cashews, the basil cream sauce has a luxurious, creamy texture and incredible depth of flavor. Think of it like a cross between pesto and Alfredo sauces, only without the high sodium and fat content from jarred varieties.

Even though this recipe seems difficult to make, it only requires 15 minutes of your time. Use a spiralizer to spiralize the zucchini and then blot the zucchini noodles dry. The last thing you want is extra moisture in your zucchini noodles. You can make the sauce either before or after you spiralize the zucchini. Ideally, use a food processor instead of a high-speed blender. The food processor will blend the ingredients much more efficiently and quickly. If you fall in love with the sauce after tasting it, consider making it again to use as a dip for raw vegetables.

When it comes to plating the zucchini noodles, make sure that you toss them in the sauce prior to plating. You have the option to mix the tomatoes into the noodles, or you can serve them on the side (like they are in the picture). If you want more flavor and texture, sprinkle some raw pine nuts on top of each plate of zucchini noodles. Pine nuts too expensive? Chop up some leftover raw cashews and use them instead!

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Get ready to enjoy hardy texture and savory flavor of these homemade vegan meatballs. Packed with protein and fiber, these meatballs can be made in under 30 minutes. They are perfect for your weeknight dinner or your next vegan pasta night. This recipe doesn’t include pasta instructions, but we have faith that you can tackle the difficult task of boiling noodles. We did, however, provide a simple marinara sauce, which you may want to doctor up to your liking.

The great thing about the sauce and the vegan black bean meatballs is that you can make them your own. For example, if you want to give the meatballs and Italian flair, add up to one teaspoon each of dried oregano and parsley flakes. If you want to impart a flavor that helps the meatballs mimic the flavor of Italian sausage, add a teaspoon of fennel seeds and a half teaspoon of dried basil. You can continue experimenting with flavors to the point where you transform this recipe into sweet and sour meatballs. We do have to say that once you venture outside of the Italian flavor profile, you may want to ditch the marinara sauce. Teriyaki meatballs may not go great with a red sauce!

Once you make the meatballs, you have to bake them in the oven. The meatballs require about 20 minutes to bake, during which you make the sauce. Let that sauce simmer the entire time the meatballs are baking in the oven and then introduce them to the sauce directly after baking. Simmer on the stove for an additional five minutes or so and then serve with the sauce.

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Vegan entree recipes do not have to be elaborate creations that try to replicate meat dishes. They can come together in 30 minutes or less! This stir fry, for example, consists of zucchini, mushrooms, and chickpeas, making it a perfectly filling entree for any night of the week, especially if you’re in a hurry. It may see odd to have chickpeas in a stir fry, but they easily take on almost any flavor, and trust us when we tell you that this sauce doesn’t skimp on flavor.

One thing to note about this stir fry is that the you want to cut the zucchini and mushrooms relatively the same thickness. When your vegetables are cut the same way, you can ensure even cooking. This is mostly important for the mushrooms and zucchini. You can start by sautéing the onion and garlic until translucent and fragrant. Taking that extra step will give your zucchini, mushrooms, and chickpeas flavor upon entering the pan.

Once you cook the veggies, you can pour the sauce into the pan. A pro move is to drizzle the sand around the edges of the pan, not directly over the veggies. Toss the veggies and allow them to cook in the sauce for a couple minutes to absorb the flavors. Finally, you’ll pour in the cornstarch slurry to help thicken the sauce, which only takes about 30 seconds. Serve this on its own or with some brown or white rice. We hope you love the recipe!

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Tikka masala is a dish that typically contains roasted marinated chicken cubes in an aromatic and highly flavorful sauce. The complexity of the sauce seems almost impossible to attain in your own kitchen, but all you need are a few key ingredients. This sauce is usually cream and orange in color and Indian cooks who moved to England popularized the dish. Now, it is a staple on most Indian restaurant menus, but there are about 48 variations for the sauce.

Although sauce recipes may vary, they usually contain tomatoes, coconut milk, garlic, onions, and a masala spice mix. The color turns orange when you include ingredients like turmeric, paprika, and tomato paste. While the sauce deserves high praise, the featured protein in this recipe is no slouch in the nutritional department. Chickpeas, or garbanzo beans, have been grown and eaten in Middle Eastern countries for thousands of years. They are rich in fiber, protein, magnesium, phosphorus, healthy fats, folate, iron, zinc, copper, selenium, and manganese.

Chickpeas do a great job at making you feel full because the protein and fiber work to slow digestion. This process promotes feelings of fullness and may increase levels of appetite-reducing hormones in the body. Protein is also essential for weight management, bone health, and muscle strength. Some studies even found that the quality of protein in chickpeas is superior to the protein from other legumes. That is because chickpeas contain all of the essential amino acids, except methionine.

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Crispy potato taquitos are undeniably delicious and they are surprisingly easy to make. Anybody can boil potatoes, mash them, and put them inside a tortilla, though. This recipe goes several steps beyond your average potato taquito by layering different flavors. You will taste everything from the liberally seasoned potatoes to the briny pickled onions and zesty salsa. You don’t have to make all of the toppings for the taquitos, but if you want to wake up the dish and have a flavorful party, you should make them.

Most people think of tacos or taquitos and immediately want to put meat, poultry or fish in them. Those are the “standard” proteins that come to mind, but a potato filling is not only budget-friendly and easy, but also surprisingly delicious. In order to enhance the recipe, it is integral that you season your potatoes once you mash them. Speaking of mashing potatoes, your potato choice is completely up to you, but we recommend standard Russet potatoes. They easily absorb the flavor of the different spices, but so do red skin potatoes. Sweet potatoes or yams are also acceptable, but they’ll exhibit a sweeter flavor profile in your taquitos. That may be a nice balance to the subtle kick from the tomatillo salsa.

When it comes time to assemble and fry your taquitos, there are a few important rules to follow. The first rule is that you need to warm up the tortillas for about 20-30 seconds to prevent them from ripping when you roll up the mashed potatoes. The second rule is that need to sew each taquito shut with a toothpick. That will prevent the taquito from opening in the pan and spilling out into the oil. After you finish frying the taquitos you can top them with the pickled onions, salsa, and chipotle crema. We recommend that you make those toppings prior to making the taquitos, so that they are ready once you’re taquitos finish frying

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With shorter days and colder nights, you need recipes that are warm, comforting, and hardy. At the same time, you don’t want to make a recipe that takes four hours to make. That’s the great thing about this vegan butternut squash and chickpea stew. After about 15 minutes of prep work, the total cooking time is about 30-40 minutes. Now that’s the kind of time in the kitchen we’re talking about!

This stew is inspired by Moroccan flavors because it is infused with spices and ingredients from that area. Coriander and cinnamon are very aromatic and will fill your kitchen with their intoxicating aromas while the stew simmers. Plus, you have the pungent and spicy harissa that you add to the stew. Harissa is a North African red chili paste or sauce made from a few simple ingredients. More often than not, harissa contains garlic, olive oil, chiles, citrus, and a few warm spices. It can be a bit spicy, tangy, slightly sweet, and smoky, so you can add a little more or less to this stew depending on your spice tolerance.

Although you can enjoy this stew on its own, it does go great with couscous or rice. This decision is entirely up to you, though, because it is just as tasty with or without those side dishes. The crazy thing about this stew is that it is even better the next day after you reheat it. And don’t forget that you can always mix in a little extra dollop of harissa to enhance the spice level.

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Sometimes, you need a salad that can be a filling entree or an accompaniment to the main course. This raw Brussels sprouts salad ticks both of those boxes, and it also differs from your standard salad recipes. The reason it is substantial is because it contains raw almond and kale, two ingredients that are rich in protein, with almonds exhibiting lots of healthy fats.

Let’s talk about the main ingredient: Brussels sprouts. They look like very small heads of cabbage, and rightly so, because they belong to the same plant family. They grow on stalks and are very striking when you buy them this way. The stalks can grow as high as three feet tall, but you usually only find them this way during their season. Farmer’s markets and health food stores sell Brussels sprouts in their natural state. Brussels sprouts are excellent detox agents, which can be beneficial if you are using a Dherbs cleanse. They contain glucosinolates, which are compounds that activate enzyme systems in the body’s cells that are necessary for detoxification.

Although you can bite into raw Brussel sprouts, it’s not the most enjoyable eating experience. In order to enjoy raw Brussels sprouts, remove the ends and thinly slice them. If you don’t want to go through the work of cutting them by hand, simply remove the ends and add them to a food processor. Pulse the Brussels quickly so that they end up in shredded pieces. Then you can begin to prepare the rest of the salad!

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