Vegan Mushroom Street Tacos: Satisfying Mexican Cuisine Made Easy

Are you finding it challenging to adopt a vegan lifestyle due to limited restaurant options? Living in sunny SoCal close to the border means there are fantastic Mexican eateries, but most of them offer only one vegan choice – typically a simple bean and cheese burrito or a ‘veggie’ burrito consisting of rice, beans, pico, guac, lettuce, and sometimes sour cream. If you dislike avocados or can’t have sour cream, it becomes even more difficult to find a filling and enjoyable meal. But fear not! Inspired by a delightful restaurant that serves delectable street tacos, we’ve crafted an incredible recipe for Vegan Mushroom Street Tacos, featuring sautéed mushrooms, black beans, street corn, and a flavorful cilantro ‘crema.’

overview of vegan mushroom street tacos

Why you’ll love these vegan mushroom street tacos?

  1. Hearty and Satisfying: These vegetarian tacos go beyond the typical bean-based options and still offer a substantial and fulfilling experience.
  2. Uniquely Delicious: Unlike regular ‘vegetarian tacos’ that often rely on beans, pico, guac, and lettuce, these tacos present a diverse array of textures and flavors that will delight your taste buds.
  3. Great Leftovers: You’ll likely find it challenging to resist eating them all in one sitting, but if you manage to have leftovers, they’re just as scrumptious the next day!
side view vegan mushroom street tacos

How to make these tacos?

  1. Sauté the Mushrooms: Slice and wash the mushrooms before heating a pan over medium-high heat. Add the mushrooms and cover, letting them sauté for about 5 minutes until they darken and reduce in size. Mix in garlic, 1/4 tsp chili powder, 1/4 tsp paprika, and 1/4 tsp cumin. Continue cooking without a lid until any excess liquid evaporates. Remove from heat.
  2. Cook the Street Corn: In the same pan, add 1/4 finely chopped onion and drained canned whole kernel corn. Sauté until the onion browns (approximately 3-5 minutes). Add garlic, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp chili powder, and salt to taste (about 1/2 tsp). Cook until the corn starts to char slightly, then remove from heat.
  3. Prepare the Black Beans: In a bowl, combine one rinsed and drained can of beans with 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Stir well and microwave for 60-90 seconds.
  4. Make the Cilantro ‘Crema’: Rinse a bunch of cilantro and remove any wilted leaves. In a blender, blend the cilantro, 1/3 cup yogurt or vegan mayo, 1 tsp salt, 1 tsp cumin, lime juice, 1 tsp garlic, and 1/4 cup cashews (skip cashews if using mayo, as they help thicken the crema when using plain yogurt) until smooth.
  5. Warm the Tortillas: Heat a pan over medium heat and warm the corn tortillas. Flip them and melt cheese (about 1 tbsp) while the other side warms. Feel free to use regular or vegan cheese.
  6. Assemble the Tacos: Over the melted cheese, add a spoonful or two of sautéed mushrooms, a spoonful of black beans, a spoonful of street corn, a drizzle of cilantro crema, and top it all off with arugula. Savor the delightful blend of flavors!
mushroom street tacos with cilantro crema

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mushroom street tacos with cilantro crema

Vegan Mushroom Street Tacos

A delicious vegetarian take on street tacos that are sure to impress with mushrooms, corn, and black beans.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • skillet

Ingredients
  

Mushrooms

  • 8 oz mushrooms sliced
  • 1 tsp minced garlic
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp chili powder
  • ½ juice of lime half

Corn

  • 1 can whole kernel corn drained
  • ¼ onion finely chopped
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ juice of lime half
  • ½ salt

Black Beans

  • 1 can black bean rinsed and drained
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp chili powder
  • ½ tsp salt

Cilantro Crema

  • 1 bunch cilantro
  • cup yogurt or vegan mayo
  • ¼ cup cashews omit if using mayo
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp minced garlic
  • 1 juice of lime

Tacos

  • 8 corn tortillas
  • ½ cup shredded cheese
  • ½ cup arugula

Instructions
 

Mushrooms

  • Wash and slice the mushrooms. Heat a skillet over medium-high heat. Add some oil and then the mushrooms.
  • Cover and cook until the mushrooms are starting to brown and release liquid. Add the garlic and continue to cook. Stir in the spices. Remove the lid and allow the excess liquid to cook off. Squeeze half a lime over the mushrooms allowing the juice to sizzle.
  • Remove mushrooms from pan.

Corn

  • In the same skillet add more oil. Add the onion and drained corn. Cook until onion starts to brown. Add the garlic and spices. Stir in well.
  • Continue cooking until the raw aroma of garlic is gone and the corn starts to char. Squeeze half of lime over the corn and allow the juice to sizzle. Then remove from heat.

Black Beans

  • Rinse and drain a can of black beans.
  • Add black beans and spices to a bowl and stir well. Place in microwave for 60-90 seconds.

Cilantro 'Crema'

  • Add rinsed cilantro, yogurt, juice of lime, spices, cashews, and garlic to a blender or grinder. Blend until smooth. If using vegan mayo instead of yogurt you can omit the cashews, they're used to thicken the sauce).

Taco Assembly

  • Heat corn tortillas over medium heat. Once you flip the tortilla, add about 1 tbsp cheese to the top of tortilla and let it melt. Remove from heat and repeat for all tortillas.
  • Add two spoons of mushrooms, a heaping spoon of black beans, a heaping spoon of corn, generous drizzle of cilantro crema, and handful of arugula to each tortilla.
  • Enjoy hot! Leftovers can be kept for up to 4 days in the fridge.

Notes

You can make these fully vegan by using vegan shredded cheese or omitting the cheese. Use vegan mayo or non-dairy yogurt in place of the yogurt in the sauce.
I like these best with corn tortillas, but you can use wheat as well.
Keyword street tacos, vegan street tacos
Tried this recipe?Let us know how it was!

Thank you for reading. I’d love to know what you thought of these tacos in the comments below! I know it takes time, but it helps me improve for the future and see what my readers like and should be the focus.

Cassie

4-Ingredient Snickers Latte [DF]

Since getting an espresso machine, I’ve really upped my game of at home coffees. It’s saved us a ton of money because Starbucks daily adds up fast. After having our second, I felt like I wasn’t getting any sleep at night and coffee became essential. Experimenting with different flavors is one of the fun parts because if it’s not that good, I don’t feel like I wasted $5-6 plus using non-dairy milk doesn’t run us an extra dollar a day. This drink was definitely a treat, and is a great way to wake up if you need a little extra pick me up.

What I love about homemade coffees is you can get a couple of flavors of syrup, coffee beans, and your favorite non-dairy milk for about $50 (if you buy in bulk at Costco like I do) and it’ll last you a couple of months. That’s 10 drinks or less at a coffee shop. I’ll count that a win!

Snickers Latte easy 4-ingredient

What you’ll need to make this 4-ingredient snickers latte?

  1. Coffee beans – make sure you grind to an espresso grind. If you don’t have a burr grinder like we don’t, you can usually get them ground at the coffee shop if you buy them there, or even Costco and grocery stores. Make sure you get the espresso grind. If you purchase a burr grinder, you can make your own flours in these too. In grad school I used them to make pea flour, lentil, and bean flours.
  2. Non-dairy milk of choice. We buy oat milk from Costco in bulk that lasts us about 1-2 weeks depending on how many smoothies we use it for as well as daily coffees for my husband and I.
  3. Chocolate syrup and caramel syrup. I use Torani dark chocolate sauce, and salted caramel syrup. You can use any chocolate syrup and caramel you have.
  4. Espresso – whether it be the instant stuff or homemade, you’ll want the coffee!
Homemade Snickers Latte

How to make this 4-ingredient snickers latte?

  1. Start with your espresso. If you have an espresso machine follow the directions. I make a double shot and pack it well with the tamp. If you are using an instant espresso, follow the directions.
  2. Next you’ll want to add the syrup, chocolate, and milk to a mug. Make sure your mug is large enough for the milk to double in size if you use a steamer/frother.
  3. Steam the milk or heat in the microwave until hot. Ensure the flavors are mixed in if you don’t steam.
  4. Add the espresso and enjoy!
Easy Snickers Latte with oatmilk and fresh espresso

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Homemade Snickers Latte

4-Ingredient Snickers Latte

A delicious dairy-free snickers latte that is delicious and easy to make.
No ratings yet
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 1 drink

Equipment

  • 1 Espresso Machine I use this one

Ingredients
  

  • 2 shots espresso
  • ½ cup non-dairy milk
  • 1 tbsp dark chocolate sauce
  • ½ tbsp salted caramel syrup

Instructions
 

Make the espresso

  • If you use an espresso machine, follow the directions. This usually means fill the espresso cup and press the coffee down hard and flat.
  • Brew 3 oz of espresso. If using instant follow the directions of the instant powder.

Make the latte

  • Add milk, chocolate sauce, and syrup to a mug.
  • If you have an espresso machine, you can steam/froth the milk. If not heat in the microwave for 90-120 seconds.
  • Add espresso to the mug and enjoy!

Notes

You can use any caramel and dark chocolate syrup you have on hand. I’ve made similar drinks with ice cream toppings. 
Keyword latte, oatmilk latte
Tried this recipe?Let us know how it was!

If you tried this, I’d love if you could leave me a review in the comments below! Thanks for reading. 🙂

Cassie

Vegan Tofu Taco Filling

If you enjoy tacos or burritos you’ll LOVE this addition. This tofu chicken taco filling is a ‘meaty’ textured protein add in for vegan and plant-based burritos, tacos, and burrito bowls. I love using tofu for meals because it can be used like meat in SO many ways. It’s unflavored and can be shredded, cubed, crumbled, or even blended and it’s very affordable in comparison to meat alternatives and meat. We use air fried tofu in a number of recipes, make tofu scrambles, silken tofu can be great for pudding like desserts, and this is a great use for a ‘sofrita’ style burrito and taco addition.

Chipotle has had sofritas for years and while they are good, going out to Chipotle is expensive, and I was happy to make a similar version at home. This grated tofu recipe gives it a more chicken texture than ground beef, and it keeps well making it great for meal prep!

Tofu Taco and Burrito Filling Sofrita Style

What you’ll love about this vegan tofu taco filling?

  1. It’s a great homemade version of plant-based meat alternatives. Plant-based chicken products at the grocery store are pricy and typically full of ingredients that aren’t good for you.
  2. An inexpensive protein! Tofu is very affordable and very versatile. It’s a staple in our house because of this. Coming in under $2.00 per block that feeds a family of 4 (two smaller kids) you can’t go wrong.
  3. It’s delicious and versatile. Not only does this go great on tacos, but it works in burritos, burrito bowls, and other types of Mexican inspired meals (think taco salads, tostadas, etc.).
  4. It is great for meal prep. Make two or three batches and eat it all week!
Vegan Tofu Tacos with Cilantro sauce and lettuce

How to make this vegan tofu taco filling?

  1. Start by pressing the tofu. I use a tofu press but you can just place a cheese cloth over them and use a heavy object. The longer you press the more liquid that comes out.
  2. Preheat oven to 350F.
  3. Use a cheese grater and grate on the large side.
  4. Mix with oil, soy sauce, and spices and then spread on a lined tray. Bake for 30 minutes (more if it isn’t starting to get crispy).
  5. While the tofu is baking, chop the onion, and blend up the tomato. You can use tomato sauce in place of this, but a fresh blended tomato is always the perfect amount.
  6. Cook the onion until it starts to brown and then add garlic. Cook until the raw garlic smell is gone (in total onion and garlic takes about 7 minutes to cook over medium heat on our cooktop).
  7. Add the spices and tomato. Then cook until tomato reduces some (about 2-3 minutes).
  8. Stir in the pineapple juice and soy sauce. Cook about 5 minutes or until thick.
  9. Mix in the tofu and ensure sauce is well incorporated. Taste and adjust spices as needed.
Vegan Tofu Taco Filling Sofrita Style

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Vegan Tofu Taco Filling

A delicious and affordable meat alternative to use in tacos, burritos, and any other way you'd use Mexican spiced shredded chicken.
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 1 block tofu
  • 1 tbsp oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 2-3 tbsp soy sauce
  • 1 onion
  • 1 tbsp minced garlic
  • 1 tomato pureed
  • ¼ cup soy sauce
  • ½ cup pineapple juice

Instructions
 

Prepare the Tofu

  • Preheat oven to 350°F
  • Press the tofu then grate with a cheese grater.
  • Stir in olive oil, soy sauce, and spices in a bowl. Spread the tofu on a lined baking sheet.
  • Bake for 30 minutes or until the sides start to crisp up.

Prepare the Sauce

  • Heat pan over medium heat and add oil. Cook the onion until it starts to brown and then add the garlic. Cook until the raw garlic smell starts to go away (total about 5-7 minutes).
  • Add in the tomato puree and spices. Cook for another 3 minutes to allow the tomato to start to bubble. Then add in the soy sauce and pineapple juice.
  • Allow this to bubble for a few minutes until it thickens and then stir in the tofu. Cook for another 2-3 minutes to allow the tofu to absorb the flavor of the sauce.
  • Remove from heat and serve as tacos, burritos, burrito bowls, or however you'd use taco meat.

Notes

Make a double or triple batch for meal prep. You could try orange juice in place of pineapple if you don’t have pineapple juice.
You could always crumble the tofu if you don’t have a grater. It’ll likely take more of a ground beef texture.
Keyword plant based, taco filling, tofu, vegan
Tried this recipe?Let us know how it was!

Let me know what you thought of this in the comments below. Thanks for reading! I hope you enjoy your meal prep.

Cassie

Quick Plant-Based Veggie Fajitas

We do a few meal prep recipes in our house that can be used in a number of ways. These quick plant-based veggie fajitas are one of them. I almost always have bell peppers and onions in the fridge, as well as spinach so making fajita veggies is always on my radar. They are very versatile which is great because it’s easy to get sick of eating the same meal on repeat.

We use these plant-based veggie fajitas in a number of different meals including burrito bowls, buddha bowls, tacos, and burritos. You could even chop them up some and use in quesadillas. My favorite way to use them is in burrito bowls because you can do SO much with a burrito bowl. Usually we use whatever beans we have on hand (black beans and pintos are my usual go-tos because the kids will also eat them. Brown rice is a great base, salsa, avocado, cilantro, salsa verde, green leafy veggies, or even tofu sofrita or tofu chicken are great additions to a burrito bowl. On occasion we get fancy and make a slaw to add, and maybe vegan cashew queso. The options are endless, making it a great meal.

Vegan Fajita Veggies for Tacos or Burrito Bowls

What you’ll love about these plant-based veggie fajitas?

  1. They’re vegan! If you’re trying to avoid animal products, this is entirely made with plant foods. Skip the oil and saute in water to make them whole food plant-based.
  2. Loaded with vegetables. Seriously that is all that is to them. Onions, bell pepper, spinach, garlic, spices, and the optional add-ins of mushrooms or squash.
  3. Versatile. Use these in a number of different meals! Don’t get bored with dinner.
Plant-Based fajita burrito bowl

How to make these plant-based veggie fajitas?

  1. Wash and chop all your veggies.
  2. Heat your pan over medium-high heat. I use a stainless steel pan (my exact set is still available over 5 years later and they’re currently $50 off as of 01/23) so they can get a bit hotter and char the veggies a bit.
  3. Add oil then the chopped onion and bell pepper. Cook until the onion starts to turn translucent and bell pepper gets a bit charred (about 7 minutes).
  4. Add garlic and cook until the raw garlic smell dissipates.
  5. Stir in the spices well. Then add the spinach. Cook until leaves start to wilt then quickly remove from heat before the spinach burns.
  6. Serve fresh!
Vegan Vegetable Fajita for Burritos and Tacos

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Quick Plant-Based Veggie Fajitas

An easy plant-based fajita recipe to include in burrito bowls, tacos, and buddha bowls.
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 servings

Ingredients
  

  • 2 bell peppers sliced
  • 1 onion sliced
  • 1 cup spinach chopped
  • 1 tbsp garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chili powder
  • oil for cooking

Instructions
 

  • Wash and chop veggies.
  • Heat pan over medium-high heat. Using a stainless-steel pan will allow for better charring but they'll still be good if you don't get the char.https://amzn.to/3Hf4sXC
  • Add oil. Add chopped onion and bell pepper. Cook until onion browns and bell peppers begin to char (about 7 minutes).
  • Pour in garlic and cook until the raw smell dissipates. Then add the spices and mix well.
  • Add chopped spinach to the pan and cook until the leaves just wilt. Then remove from heat.
  • Serve fresh in burritos, tacos, burrito bowls, or buddha bowls.

Notes

Feel free to add chopped mushrooms or zucchini to this. We add those when they are on hand as a great texture addition!
They keep in the fridge for 3-5 days. Store in an airtight container.
Keyword bell pepper, vegan fajitas, vegetable fajitas
Tried this recipe?Let us know how it was!

I’d love to hear if you tried these and what you thought! Let me know in the comments below. Thanks again for reading.

Cassie

Simple Better than Starbucks Latte

If you enjoy coffee, you’ve likely spent your fair share of money at a coffee shop, like me. While I still enjoy getting a drink from Starbucks or another local shop on occasion, I have gotten really happy with my homemade better than Starbucks latte. The ingredients are simple, using only coffee beans, water, your favorite flavored syrup, and oat milk (or other milk of choice).

What I love about having an espresso machine at home is that I can make fresh espresso with whatever beans I like. I was EXTREMELY fortunate to be gifted an espresso machine off our local Buy Nothing group. I’d wanted one for quite awhile and couldn’t justify spending over $100-200 on one being I used to solely drink cold brew. It had a plugged pump, so I pulled it apart and fixed it up and bam! Espresso for lattes, mochas, cappuccinos, and a milk steamer/frother at my fingertips. The machine I linked above is almost the same features to the one I have and it works amazing. I scored the older Cuisinart version but I’d imagine they all work quite similarly.

better than starbucks latte

Things to consider when making a better than Starbucks latte

Grind of coffee matters. While I have a coffee grinder at home it is not a Burr mill. Small countertop grinders *CAN* work but it’s going to be a lot of work and produces waste. If you only have a countertop grinder, you can grind and sieve it to get the large chunks out. Then dump and spread on a paper towel to get the fines out. The hack I discovered is to get beans at Costco because they have a grinder in store that does espresso grind! You can just grind your bag there and don’t need to buy a special grinder.

You’ll also want to make sure you have a flavoring to add. If you don’t have any syrups, you can easily make vanilla syrup at home. Check out the directions in this post on making vanilla syrup at home. Otherwise Torani makes GREAT flavored syrups that will get you Starbucks flavor at home.

easy homemade starbucks latte

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Nutella Blended Coffee
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Starbucks Salted Cream Cold Foam

better than starbucks latte

Better Than Starbucks Latte

This easy homemade latte recipe is super easy, and tastes better than a $6 drink from Starbucks!
No ratings yet
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 1 drink

Equipment

  • Espresso Machine You can also use other espresso prep options

Ingredients
  

Make the Espresso

  • 2 scoops espresso ground coffee

Latte

  • 2 shots espresso 3 oz
  • 1.5 tbsp flavored syrup Torani are widely available
  • cup oat milk

Instructions
 

Make Espresso

  • Make your espresso according to your package directions.
  • You can also use strong brewed coffee, but it will have a slightly different taste.

Make the Latte

  • Steam the milk (or froth). Oat milk gains a lot of volume so make sure you don't fill your mug more than half full. If using a frother, follow the directions of your specific frother.
  • If using an espresso machine steamer, make sure to spin your mug around so you evenly heat the milk prior to it foaming.
  • In a mug add the espresso, syrup, and top with steamed milk.
  • Give it a stir to ensure the syrup gets mixed well.
  • Serve hot and enjoy!

Notes

You can substitute other types of milk for oat milk, I just prefer the texture and flavor of oat milk.
If you don’t have flavor syrups at home, you can always sweeten with maple syrup, or make a vanilla syrup by boiling 1/2 cup sugar, 1/2 cup water, and 1-2 tsp vanilla extract.
If you don’t have an espresso machine or a frother, heat your milk in the microwave or boil on the stove. You can give it some bobbles with a whisk if you like.
This can also be made iced by skipping the step where you steam the milk and serve the whole drink over ice.

Nutrition

Serving: 1drink
Keyword copycat starbucks coffee, latte, starbucks drink, starbucks recipe, vegan
Tried this recipe?Let us know how it was!

If you made it this far, thanks for reading and I hope you enjoy your better than Starbucks latte! Let me know your thoughts in the comments below. Happy Fall Y’all!

Cassie

Vegan Tofu Stir Fry Noodles

Vegan tofu stir fry noodles are just delicious, easy to make, and very filling. We’ve been struggling to keep up with meal times now that school is in session, family have been visiting, and there’s been major heat waves making turning on any heat in the house a major turnoff to cook. Thankfully this meal is relatively quick and makes a lot of food so we are able to prep more than we need and have leftovers. If you are like me, having leftovers is really nice because busy days you’ll still have a good meal in the fridge.

I used to make these noodles all the time without any protein (no tofu or beans, meat is optional as well but we don’t eat meat aside from rare occasions). They work fine if you don’t have tofu or don’t want to add anything, but they are definitely more filling when you add edamame, tofu, or some other source of protein.

What you’ll love about these vegan tofu stir fry noodles?

  1. They are packed with all the healthy food groups (besides fruit). Get your veggies, protein, and whole grains in with one meal.
  2. Vegan and plant based meals make it great for meatless Monday, anyone watching their intake of animal products, or simply someone looking for a delicious dinner.
  3. Easy to make. While it does take a few separate dishes to make this, it is quick and requires very little prep.
tofu veggie stir fry with frozen vegetables, gluten free noodles, and air fried tofu

How to make these tofu stir fry noodles?

  1. Press the tofu and dry. Cut into small 1″ cubes and air fry at 400F for 8-10 minutes.
  2. Boil water and cook your noodles to package directions.
  3. While the others are cooking, heat a skillet over medium-high heat and stir fry the frozen veggies. Cover and heat for about 10 minutes or until soft. Stir often to prevent sticking to the pan.
  4. Once soft, stir in the stir fry sauce, soy sauce, garlic, and ginger.
  5. Next stir in the tofu and noodles. Continue to saute for about 5 minutes.
  6. Remove from heat and serve hot. The leftovers make a great lunch the following day so this is a great meal to meal prep!

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tofu veggie stir fry with frozen vegetables, gluten free noodles, and air fried tofu

Easy Vegan Tofu Stir Fried Noodles

An easy and hearty stir fry dish that is packed with plant based protein, vegetables, and whole grains to keep you full and satisfied!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 6 bowls

Ingredients
  

Tofu

  • 1 block firm tofu

Noodles

Stir Fry

Instructions
 

Air Fry Tofu

  • Press the tofu for 10 minutes to remove excess water. If you have a tofu press, use that but otherwise a cheesecloth or paper towels work too.
  • Cut into about 1" cubes
  • Heat the air fryer to 400°F and add the cubes without oil.
  • Cook the tofu for about 8-10 minutes until it's starting to get firm but not crunchy. Shake every 4-5 minutes.
  • If you don't have an air fryer, you can pan fry the tofu by heating olive oil in a pan over medium-high heat. Add the tofu and allow to cook on each side for about 3-4 minutes. This will add a few minutes to total prep time.

Cook Noodles

  • Cook your noodles to the package directions. The quinoa and millet noodles we use take about 5 minutes in boiling water.
  • Strain the noodles.

Stir Fry

  • While the tofu is in the air fryer and noodles are cooking, heat a skillet over medium-high heat. Add olive oil.
  • Add frozen vegetable mix to the pan and stir to coat with olive oil.
  • Cover and cook for 10 minutes. Stir every couple of minutes to prevent burning and allow for even cooking
  • Once vegetables are soft, add the stir fry sauce, soy sauce, garlic, and ginger.
  • Stir in the tofu and noodles.
  • Saute for about 5 more minutes.
  • Remove from heat and serve. You may want to add more soy sauce for flavor.

Notes

Stir fry sauce and soy sauce quantities can be increased. I use Caraway nonstick pans so I don’t typically have issues with things sticking to the pan, but if they get dry adding extra sauce helps prevent this.
You can use fresh vegetables in place of frozen. It will add a few minutes to overall cook time to make sure they are soft.
Edamame are another great addition if you don’t like the texture of tofu. Also if you eat meat, you can always sub chicken or other meat source in place of the tofu.
 

Nutrition

Serving: 6g
Keyword gluten free, stir fry, tofu, vegan
Tried this recipe?Let us know how it was!

This is one of our favorite easy dinner recipes! I hope you enjoy it as much as we do. If you try it, let me know in the comments below, and be sure to leave a star rating. Thank you SO much for reading.

Cassie

Easy Back To School Lunches

My kiddo is about to begin preschool. I can’t believe it. Seriously, where has time gone. One thing I keep thinking about is what can I send her to school, and how do other parents pack lunches that are able to either stay warm or not spoil until lunch time, and also give their kids some options besides PB&J. That is what prompted me to create this post on easy back to school lunches. Hopefully these ideas will help you mix it up when you’re packing food for your kids to take to school!

Things to keep in mind about packing lunches are how balanced your child’s meal is, how long they have to eat, their age, and do they have somewhere to reheat food. Most kids won’t have access to a microwave and a fridge so finding lunches that can be eaten cold are important as well as things that will taste good and keep your kid’s attention. One thing that has had some hype are the nut butter and banana sushi rolls – fun way to get some protein and fruit in with whole grains. Below I’ve listed a number of fun ideas for school lunches.

1. Smoothie, Whole Grain Crackers, Sliced Cheese

Find yourself an insulated bottle and prepare your child a smoothie to drink for lunch. My kiddo loves strawberry banana with spinach. If you use coconut water you can make it a little sweeter without adding a bunch of added sugar. Also adding things like flaxseed, nut butters or nuts, and chia seeds bulk it up and don’t change the flavor much. Here’s an idea of a good green smoothie recipe.

vegan morning green smoothie

2. Nut/Seed Butter Banana Sandwich

One of the things my kid will come back to time and time again are peanut butter sandwiches. Level it up by adding banana slices, or even sliced figs, or strawberries and almond butter. One of my favorite packable lunches is a whole grain sandwich with a nut butter and either fruit or even homemade jam (most recently I’ve made fig jam with fresh figs, lemon juice, and a bit of sugar). Add in some sliced carrots or cucumber and hummus for a very filling meal.

3. Bentgo Box Variations

While I don’t actually own a bentgo box we do own a knock off that my daughter LOVES. She will eat a lot more variety if it’s packed in that lunch box. I usually put some sort of nut (pecans, almonds, cashews, walnuts, or even a mix) in one spot, some sliced veggies like carrots or cucumbers, sliced fruits like apples or strawberries, cheese slices or hummus, and then a treat like That’s It mini bars (they’re a great deal at Costco) or mini boxes of raisins. Other good add ins are apple chips, crackers, veggie straws, goldfish, fruit leather, trail mix, grapes, bell pepper, melon, oranges, edamame, teddy grahams, celery, mini muffins, granola bars, these copycat Larabars, and about anything else you can imagine.

Copycat Vegan Chocolate Chip Cookie Dough Larabar

4. Sandwich Sushi

Take your kids favorite sandwich and make it into sushi rolls by either rolling a piece of bread flat or using a tortilla. Add peanut butter or other type of spread along with a banana. Roll it up and cut into bite size pieces. This is a fun way to switch up your kids usual meal without adding too much stress on yourself. You can throw peanut butter and jelly in a bread piece and roll it up, or do a banana roll up for more of a ‘meaty’ roll up. Add some cut up veggies, fruit, and you have a quick packed lunch!

5. Hard Boiled Eggs, Fruit, Veggies, and Crackers

If your kid is into eggs (mine are definitely NOT) then you can do a hard boiled egg or two with some fruit, veggies, crackers, and hummus for a filling protein-packed meal! pre-peel the eggs for your little kids. 🙂

6. Homemade Pizza Lunchable

These were my favorite as a kid. Get a little pack of mini naan, marinara sauce (in a silicone muffin tin or small air-tight container, shredded cheese, and if your kid likes other toppings (pepperoni, olives, pineapple, etc). They can make their own at school! Pro tip – throw in a spoon and knife to spread the pizza sauce.

7. Charcuterie Board in a Box

If your kids are anything like mine, they’ll eat food they wouldn’t normally eat if it looks pretty. Use a larger container like a pyrex and stack crackers, fruit, veggies, dip (guac, hummus, dressing), nuts, meats and cheeses with some style and it’s sure to be a hit!

8. Bean and Cheese Burrito

This one you might want to find an insulated bag for, but you can pack a premade bean and cheese burrito with some fruit and veggies for your little one. We make bean and cheese burritos or quesadillas often, and you can premake burritos and freeze for ease!

9. Healthy Muffins

There are a ton of ways to make healthy muffins! Throw some grated zucchini, pumpkin, grated carrots, or nut butters for a healthy take on a childhood favorite. Here’s one of my daughter’s favorite muffins. Pack one or two with some fruit, vegetables, and hummus or guac for a filling favorite.

easy vegan chocolate chip banana muffins

10. BYO Yogurt Parfait

Pack your kid a bowl with a yogurt (we make our own but plain yogurt is the safest to reduce added sugar), some granola or chopped nuts and seeds, and chopped fruits like strawberries, blueberries, and raspberries so they can make their own yogurt parfait at school. Add some pretzels or crackers and hummus on the side. If your kid can’t do dairy, try something similar with coconut pudding, like this recipe.

lightly sweetened coconut pudding with mango

11. Cucumber and Hummus Roll Up

Spread hummus on a tortilla and add cucumber sticks. Roll it up and leave as a wrap, or slice into pieces for a ‘sushi’ effect. Add some fruit and cheese on the side.

12. Bagel

This can be flexible but my kid is obsessed with cream cheese. I like a good bagel with mashed avocado and some everything but the bagel seasoning but a bagel with spread is a great lunch. You can do peanut butter, jelly, cream cheese and lox, avocado, hummus, or even make a sandwich with meat and cheese. Add a side of fruit and veggies and you have a great lunch.

13. Nachos

Pack some tortilla chips along with black beans, shredded cheese, salsa, and cubed avocado. You can throw in shredded chicken or beef if you eat meat and let your kids make their own nachos at school. Add a cookie or side of fruit to round it out.

Plate of Quinoa Black Bean Taco Filling Nachos

14. Apple Nachos

Another easy back to school lunch that is a favorite is apple nachos. Thinly slice apples (or use dried apples), and top with nut or seed butter, shredded coconut, chocolate chips, hemp seeds, or whatever other toppings you can think of! Add carrots, crackers, and hummus for a full meal.

15. Pasta Salad

For slightly older kids or less picky kids, a pasta salad is a great meal that can be eaten cold. Pack that with fruit like grapes or blueberries.

16. Breakfast For Lunch Pancakes

Pack pancakes premade with a side of syrup and berries to top. Cut them into strips for younger kids to use as dippers! Check out an easy vegan pancake recipe here. Other good options are Kodiak Cakes.

vegan fluffy pancakes stack

16. Breakfast for Lunch French Toast

Similar to prep for pancakes you can also do french toast for breakfast. Get adventurous and pack stuffed french toast!

You can do so many variations with these ideas of easy back to school lunches, so don’t feel restricted. It’s easy to fall victim of routine and feel stuck with packed lunches so here are a few ideas that can help provide some ideas for your little ones! Let me know what your little one’s favorites are in the comments below.

Happy back to school for all you busy families out there. I hope this easy back to school lunches post helps you provide some variation to your child’s lunchbox. 🙂

– Cassie

Vegan Frozen Fruit Bars [V, GF, DF]

I don’t know about you, but it has been HOT. I am SO thankful that I’m not pregnant this summer because it is miserable outside during the day. That said there are great healthy ways to cool off if we do manage to go outside during the hot parts of the day. One of which are these delicious vegan frozen fruit bars! I looked at a lot of different popsicle recipes and frozen fruit bars and all of them were sweetened. Nothing wrong with them being sweetened with maple syrup or other sweetener but I personally didn’t want to be feeding my kids more added sugar than they already get.

vegan frozen fruit bar creamy recipe

Naturally occurring fructose in fruit is so delicious. We’ve been trying to stay conscious of what we bring into the house and how much sugar we’re consuming. It’s hard because sugar is in EVERYTHING. Seriously, I couldn’t believe when I picked up dried strawberries and there was a bunch of added sugar. Basically marketed as a health food when they’re the quality of gummy bears or a fruit snack. That opened my eyes, and now I try to make a lot of snacks for my kids at home. That way I control what goes in them.

Health And Nutrition Information

These fruit bars are wonderful because you could potentially sweeten them with maple syrup if you wanted them sweeter, but they are delicious without adding extra sugar. Coconut milk is a hearty and creamy plant-based milk that works great in these type of bars. I use blueberries and cherries in almost everything I can because they have such high antioxidant content (the darker the food the better). Since blueberries aren’t the sweetest fruit on their own, they really needed some additional fruit added to bring out natural sweetness. Our household favorite is mango. We use mango all the time so I always keep a Costco bag of frozen mango on hand.

frozen fruit bar creamy vegan recipe

These blended up so creamy in our Vitamix, but they would have been good with a little texture as well so if you used a less efficient blender or food processor you’d still come out with delicious bars.

What you’ll love about these vegan frozen fruit bars?

  1. They are free of refined sugar! Feed several of these to your kids without the guilt of all the added sugar.
  2. Packed with fruit. They are loaded with fruit so if they eat this versus a store-bought popsicle or bar they’re getting some real nutrition!
  3. Vegan. Whether you have a dairy allergy or are avoiding animal products, serve these worry free.

How to make these frozen fruit bars?

  1. These are literally the easiest dessert to make. Start by adding all ingredients to a blender.
  2. Blend until smooth and creamy. You can make them chunky by not blending as long, but my kids prefer no pieces of fruit, so if it gets them to eat more fruit, I will sacrifice the chunks.
  3. Pour mixture into popsicle molds.
  4. Freeze until firm, this is about 3 hours, give or take if your fruit were frozen or not.
vegan frozen fruit bar blueberry cherry and mango

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Strawberry Ice Cream Vegan (4 Ingredient)
Vegan Coconut Pudding
Vegan Chocolate Peanut Butter Ice Cream

vegan frozen fruit bar creamy recipe

Vegan Frozen Fruit Bars [V, GF, DF]

This naturally sweetened fruit bar is a healthy version of a popsicle that kids and adults can cool off with in the hot summer days!
No ratings yet
Prep Time 5 minutes
Freezing Time 3 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 bars

Ingredients
  

  • 1 can coconut milk
  • 1 cup frozen blueberries
  • 1 cup frozen cherries
  • 1 cup frozen mango

Instructions
 

  • Blend all ingredients together.
  • Fill popsicle molds. You can use disposable cups and popsicle sticks if you don't have molds.
  • Place in the freezer for 2-3 hours (longer if you use fresh berries).
  • Remove from mold and enjoy!

Notes

This could also work with cream if you wanted to make it with dairy. I would avoid using milk or other nut milks as their fat content isn’t as high and won’t have the same texture.
Substitute other frozen fruit, but make sure you use one sweeter fruit such as pineapple, banana, or peaches.
If you use fresh fruit you will have to freeze longer.
If you don’t have enough space to freeze the whole recipe, store the remaining blended mixture in the fridge for up to 3 days in an air tight container until you can freeze it.

Nutrition

Serving: 1g
Keyword coconut milk, dairy free, frozen fruit bar, gluten free, popsicle, vegan
Tried this recipe?Let us know how it was!

If you try these bars, let me know in the comments below! Thanks for reading and I hope you enjoy. What are your favorite flavors of summer desserts?

Cassie

Three Ingredient Sunrise Smoothie [V, Oil-Free, GF, Refined Sugar-Free]

The end of the third trimester is among us and I’ve been craving all sorts of food. I know many women get to the point where they get so full, but I just can’t seem to eat enough. I’ve been trying to eat more whole foods than processed being I constantly want to eat, so smoothies, nice cream, and other fruit based snacks have become the norm for me. We’ve been buying a huge variety of fruit at a time which is more out of the usual habits for us. We usually have 2-4 fresh fruits on hand at a time, but as I’m writing this we have 8, and we’re devouring all of them. This three ingredient sunrise smoothie was inspired by the husband’s current obsession of mango lassi. I like those but we had so many clementines and I thought it would go well in a mango smoothie. So voila, threw a few things together and this was the perfect outcome!

mango smoothie three ingredient sunrise vegan smoothie

One of my favorite smoothies of all time is an island coconut water smoothie which I lived on my first pregnancy. We’ve since modified our morning smoothie to be more of a veggie and nutrient packed smoothie so I don’t drink these much anymore, but they are SO delicious. This reminded me of them in a way. They’re very easy to throw together in a blender, and are incredibly refreshing. If you need an immune boost or even a little afternoon pick-me-up, this is a great option.

How to make this three ingredient sunrise smoothie?

  1. Peel the clementines. I like to remove the stuff in the center too, but you don’t have to. It’s added fiber so if you don’t mind it, just throw them in whole once you remove the peel.
  2. Add all ingredients to a high speed blender.
  3. Blend on high until uniformly blended. In a Vitamix, this doesn’t take long, but if you have a lower power blender you may need to run it for a minute or two to ensure that the mango is all blended up and that any little pieces of pulp from the orange are small.
  4. Pour into a glass and serve immediately.

What you’ll love about this three ingredient sunrise smoothie?

  1. It’s packed with fresh fruit and naturally sweetened. I don’t like to add sugar to smoothies because fruit provide so much natural sugars. The coconut water is also unsweetened so it is just the natural fruit sugars.
  2. It’s so refreshing. If you haven’t tried a smoothie with fresh orange or citrus in it, you really should. You get the flavor of adding orange juice without the concentrate or added sugars found in many juices.
  3. Whole food plant based, vegan, dairy-free, gluten-free, and refined sugar-free. This is great for anyone looking to eat clean. There is nothing but whole foods in this drink!
  4. It’s kid friendly. An added bonus, if you have kids, this is surely one that you can serve to the without much resistance because it tastes like a dessert.

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sunrise smoothie three ingredient vegan immune boosting smoothie

3-Ingredient Sunrise Smoothie

An easy three-ingredient smoothie featuring mango, clementine, and coconut water. It's vegan, gluten-free, oil-free, refined sugar-free, and whole food plant based.
No ratings yet
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 1 smoothie
Calories 226 kcal

Ingredients
  

  • 3 clementines
  • 1 cup mango frozen works best
  • ½ cup coconut water

Instructions
 

  • Peel the clementines.
  • Add all ingredients to a high speed blender.
  • Blend on high until uniformly blended.
  • Serve in a glass immediately.

Notes

This recipe works best with frozen mangoes, but if you use fresh, you may want to toss in a few ice cubes to keep the texture cold and thicker. 

Nutrition

Serving: 1smoothieCalories: 226kcalCarbohydrates: 56gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 130mgPotassium: 970mgFiber: 8gSugar: 46gVitamin A: 1785IUVitamin C: 171mgCalcium: 114mgIron: 1mg
Keyword mango smoothie, orange smoothie
Tried this recipe?Let us know how it was!

Thank you for reading and if you gave this recipe a try, thank you for trying it out! I hope you enjoyed. If you can leave a comment or star rating, this helps me improve my content for you. Also make sure to check out @cassclaycooking on Instagram or Vegetarian Recipes for Beginners by Cass Clay Cooking on Facebook for more. In case this is my last post before baby #2 arrives, I hope you guys enjoy and let me know what you’d like to see coming next.

Cassie

Peanut Butter Chocolate Chip Cookies [V, Oil-Free, GF, Refined Sugar-Free, WFPB]

We’ve been trying to watch our sugar intake and reduce the amount of oil we cook with, which can be a bit of a challenge when they are two of the biggest flavor adding components to food. Luckily there are healthier alternatives out there made from whole foods. One thing we’ve been missing are good chocolate chip cookies. Since moving away from Fargo, we’ve been missing our game night cookie tradition, and I finally found a delicious alternative using no refined sugar, gluten-free, free of animal products, and oil-free. If you love chocolate chip cookies, these peanut butter chocolate chip cookies are a must try! They are similar flavor to a monster cookie without all the added sugar and fat, plus they’re friendly to diets of almost all types (if you have a peanut allergy you can make these with almond butter as well.

peanut butter chocolate chip cookies vegan

Whole food plant based was a scary concept to me when we first started looking into it because the heart of many dishes are creams, butter, oil, and sugar. But there are so many ways to get around it, like in this recipe the fat is replaced by the tahini and peanut butter. The sugar is replaced by blended up dates. The best part is not only can they taste delicious, but you get more health benefits from these whole food ingredients. Dates are a good source of fiber, which if you ate a cookie loaded with refined white sugar, you get none of the fiber.

What you’ll love about these peanut butter chocolate chip cookies?

  1. They’re vegan and whole food plant based. You can enjoy a delicious treat that sticks to healthy whole food ingredients.
  2. Easy to make! Seriously, if you have dates, almond flour, tahini, peanut butter, oatmeal/oat flour, and a few other pantry staples, this recipe is quick and easy.
  3. Gluten-free, oil-free, and refined sugar-free. They are naturally sweetened with dates, and contain no added oils. This is a dessert I feel no guilt in letting my toddler totally devour a few of these.
  4. They taste like a monster cookie, but healthy! I was pleasantly surprised the first time I tried these and realized they brought back all the memories of my childhood. No, I didn’t add the M&Ms or raisins, but they sure are a close second.
date sweetened vegan cookies whole food plant based, oil free, gluten free, and refined sugar free

How to make these vegan peanut butter chocolate chip cookies?

  1. Mix the flaxseed and water together in a small cup. Set aside.
  2. Preheat the oven to 350°F.
  3. In a mixing bowl, stir together the peanut butter, tahini, date paste, vanilla extract. Stir well to make sure it’s all well incorporated, and then add the flax egg.
  4. Next fold in the flours, baking soda, baking powder, and salt. Once they’re well incorporated, mix in the chocolate chips.
  5. On a parchment paper lined baking sheet, measure out 1 heaping tbsp per cookie. Flatten the tops somewhat, but if you like a fluffy cookie, don’t press down too much.
  6. Bake for 12-14 minutes.
  7. Remove from heat, and allow to cool to room temperature before eating.
whole food plant based cookies oil free gf vegan refined sugar free

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date sweetened vegan cookies whole food plant based, oil free, gluten free, and refined sugar free

Peanut Butter Chocolate Chip Cookies

These easy vegan peanut butter chocolate chip cookies are gluten-free, vegan, whole food plant based, refined sugar-free, oil-free, and so easy to make!
No ratings yet
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 14 cookies
Calories 139 kcal

Ingredients
  

  • 6 tbsp creamy peanut butter
  • 2 tbsp tahini
  • ½ cup date syrup Follow this recipe here
  • 1 tsp vanilla extract
  • 1 tbsp flaxseed mixed with 3 tbsp water
  • ½ cup oat flour
  • 3 tbsp almond flour
  • cup chocolate chips vegan and use Lily's for refined sugar-free
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Instructions
 

  • Mix the flaxseed and water together in a small cup. Set aside.
  • Preheat the oven to 350°F.
  • In a mixing bowl, stir together the peanut butter, tahini, date paste, vanilla extract. Stir well to make sure it's all well incorporated, and then add the flax egg.
  • Next fold in the flours, baking soda, baking powder, and salt. Once they're well incorporated, mix in the chocolate chips.
  • On a parchment paper lined baking sheet, measure out 1 heaping tbsp per cookie. Flatten the tops somewhat, but if you like a fluffy cookie, don't press down too much.
  • Bake for 12-14 minutes.
  • Remove from heat, and allow to cool to room temperature before eating.

Notes

These work great with peanut butter and tahini, but you could substitute almond butter if you have a peanut allergy.
If you like a flatter cookie, make sure to press them before baking. 
If you use regular chocolate chips, these will not be refined sugar-free. Make sure to get stevia sweetened chocolate chips, or even opt for cacao nibs.

Nutrition

Serving: 1cookieCalories: 139kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 130mgPotassium: 127mgFiber: 1gSugar: 9gVitamin A: 4IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword gluten-free cookies, oil free cookies, peanut butter chocolate chip cookies, refined sugar free cookies, vegan cookies
Tried this recipe?Let us know how it was!

Did you try these cookies? I’d love to know what you thought of them in the comments below, or include a rating to help me improve this recipe! Thanks for taking the time to read this and check out the recipe.

Cassie