Plant-Based on a Budget

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two large baking sheets with parchment paper or silicone mats. In a large bowl, cream together the softened vegan butter and brown sugar until light and fluffy. Add the pumpkin purée and vanilla extract. Mix until smooth and fully combined. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. Add the dry ingredients to the wet mixture and stir until just combined.

This site uses affiliate links and I may earn a commission at no extra cost to you. Peanut butter & California grapes smoothie is a creamy, fruity treat that combines sweet California grapes, banana, peanut butter, and almond milk for an easy 5-minute breakfast or snack. Reminiscent of the classic peanut butter and jelly combo served in a refreshing glass! This smoothie is a simple way to enjoy the naturally sweet flavor of California grapes in a refreshing blended drink.

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until softened. Stir in the garlic and carrots, cooking for 2 minutes. Add the cumin, smoked paprika, and black pepper, and cook for 1 minute until fragrant. Add the lentils, vegetable broth, and pumpkin purée. Stir well to combine. Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the lentils are tender. Turn off the heat. Add the silken tofu directly into the pot.

This site uses affiliate links and I may earn a commission at no extra cost to you. Roasted pumpkin and butternut squash is a simple, versatile fall side dish – tender inside, naturally sweet, with crisp, caramelized edges and endless seasoning possibilities! Pumpkin and butternut are fall’s dynamic duo often transformed into recipes like this easy vegan pumpkin pie, butternut squash cake, easy pumpkin pudding, and more. However, I highly recommend letting them take center stage sometimes.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with parchment paper and set aside. In a large bowl, whisk together the plant-based milk and apple cider vinegar. Let sit for 2–3 minutes until slightly thickened. Whisk in the oil, applesauce, and vanilla extract. Set aside. In a medium bowl, combine the brown sugar and orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly tinted orange.

This site uses affiliate links and I may earn a commission at no extra cost to you. This California Grape lemonade slushie combines naturally sweet frozen green California Grapes with lemon juice to create a smooth, icy treat that can be enjoyed in just 10 minutes. The grapes used in this recipe are California grapes from Grapes from California. Their naturally sweet and juicy flavor makes them an excellent choice for blending into refreshing drinks and frozen treats.

This site uses affiliate links and I may earn a commission at no extra cost to you. This creamy curried butternut squash soup with curry powder and coconut milk is delicious, nourishing, and guaranteed to warm you up on cold days. Plus, it’s ready in just 30 minutes! This curried butternut squash soup is ready in around 30 minutes, uses simple pantry ingredients, and somehow tastes rich and fancy with minimal effort.

This site uses affiliate links and I may earn a commission at no extra cost to you. This cucumber peach salad is everything you want in a summer side dish – refreshing, simple to make, and ready in just 15 minutes. Peaches pair perfectly with cucumbers, thinly sliced red onion, and fresh herbs, while a simple lemon vinaigrette ties everything together. Ready in just 15 minutes, it’s a delicious addition to barbecues, picnics, potlucks, or weeknight dinners.

In a medium pot with a lid, bring 4 cups of water to a boil. Add ½ teaspoon salt. Wash and cut the cauliflower into bite-sized florets. Once the water is boiling, add the cauliflower, reduce heat to a simmer, and cook for 3–4 minutes until just tender but still crisp. Drain the cauliflower in a colander and immediately run it under cold water to stop the cooking process. Set aside.

This site uses affiliate links and I may earn a commission at no extra cost to you. This easy lentil dip (aka red lentil hummus) is creamy, delicious, and loaded with fiber and plant-based protein, for a delicious appetizer, snack, or part of a party spread! Plus, it’s ready in just 20 minutes! This red lentil version actually started when I spread leftover thick tarka dal on toast and discovered it was delicious.