Vegan — Page 2

Vegan Mango Curry

April 14, 2019 by Nicole 1 Comment

This vegan mango curry is absolutely delicious! The sweetness of the mango is a yummy twist on this old favorite. I made it earlier this week at home, and then cooked it again last night for my grandparents (I’m visiting them in Naples this week). It was a crowd pleaser!

As pictured, I serve it over rice and add crispy tofu. If you don’t care about the recipe being vegan, you could replace tofu with chicken or the animal protein of your choice. And rice can be subbed out for any grain.

In colder months, I love making curry with butternut squash or sweet potato. Mango is a fun way to bring the recipe into the warmer months. This vegan mango curry recipe makes 4 servings, but if you’re cooking for just one or two, I’d still make the full batch. Leftovers can be stored in the refrigerator and taste delicious when reheated. The tofu won’t be quite as crispy, but everything else reheats great.

Similar(ish) Recipes to Try

If you’re a curry fan, I also have this One-Pot Sweet Potato Quinoa Curry with Zoodles recipe on the site. Gotta love how easy the clean up is with one-pot meals! And if you’re looking for more creative ways to cook with mango, I have these dinner recipes:

Before I wrap up this post, I want to wish everyone running the Boston Marathon tomorrow the best of luck! When I ran it a few years ago, I was crippled with fundraising stress and anxiety leading up to race day. If you’re in that same boat, I want to assure you that the feeling of crossing that finish line will make it worth it. In fact, the high of finishing just may trick you into signing up for another marathon. 😉

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Recipes, Vegan, Vegetarian

Sweet Potato Overnight Oats

March 10, 2019 by Nicole 2 Comments

These sweet potato overnight oats are DELICIOUS. They’re the perfect make-ahead breakfast, are packed with flavor, and will keep you satisfied until lunch. This recipe makes 2 servings or 1 really big-ass serving. If it’s a week when I’m teaching a ton in addition to doing my own daily workouts, I’ll eat the whole thing (#bottomlesspit). But otherwise, I’ll do half and then eat the second half later in the day or the following morning.

I like to prepare these sweet potato overnight oats on an evening I’m already roasting sweet potatoes for dinner. You only need a 1/4 cup of sweet potato puree for recipe, so it’d be silly to just roast a sliver of a potato. Roast the whole thing, eat most of it for dinner and save the rest for breakfast!

The recipe is easily customizable. You could even replace the sweet potato puree with pumpkin puree! Swap pecans for your favorite nut. You could use your favorite dairy-free milk or even milk milk. And if you only have vanilla almond milk on hand, use that but omit the vanilla extract. Chia seeds are optional, but I love the texture they add. And if you’re not a fan of raisins, just omit them. If you want a less sweet breakfast, only use half the maple syrup or omit it altogether.

If you love this sweet potato overnight oats recipe, I have a couple other similar recipes you should check out:

Cinnamon Raisin Overnight Oats – my go-to!
Blueberry Muffin Overnight Oats – adding lemon zest to oatmeal might sound weird, but trust me—yummy!

Breakfast is my favorite meal of the day, and overnight oats are so convenient. You can prep them ahead of time, and you can take them with you to work, no reheating or assembling required. Give this recipe a try this week and let me know what you think!

xo Nicole

Filed Under: Breakfast, Dairy-Free, Recipes, Vegan, Vegetarian Tagged With: oatmeal, overnight oats

Loaded Vegan Nachos

October 21, 2018 by Nicole 2 Comments

Note to self: Only make these when having friends over or you WILL eat the entire pan yourself. These loaded vegan nachos with shredded jackfruit were my lunch and my dinner on Friday. Whoopsies.

These would make for the perfect game day appetizer if you have plant-based guests over (or are plant-based yourself). And I use “game day” as a general term because I honestly can’t keep up with what teams are playing right now. I don’t know what sport is on any given day but I’m confident there is a game on—Go SoxPatriotsCelticsBruins.

When it comes to picking a vegan shredded cheese, the brands I’d recommend for this recipe are Go Veggie Mexican Shreds or Daiya Cheddar Style Shreds. There are probably some other great ones out there (leave your recommendations in the comments!), but those are the two I’ve tried and like.

If you’re new to vegan shredded cheese, I want to set realistic expectations here. It’s different from cheese cheese in texture and taste. Don’t get me wrong, the taste is good, but it’s not quite the same and won’t melt quite the same. In a recipe like this with a ton of other flavors going on, you’re not going to notice the difference. Joe is always super suspicious of dairy alternatives and he absolutely loved these nachos. They’re delicious! But if you’re wary, you can always use regular shredded cheese instead.