Category: Vegan Snacks

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Spicy Vegan Jackfruit Grilled Cheese

Spicy Vegan Jackfruit Grilled Cheese Recipe

Spicy Vegan Jackfruit Grilled Cheese

Recipe by The Smüthe Co.
Servings

3 - 4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

370 to 375

kcal

This vegan grilled cheese is made with spicy jackfruit and vegan cheese, and it's perfect for a quick and easy lunch or dinner.

Ingredients

  • 1 can 1 Jackfruit in brine or water

  • 2 tsp 2 Olive oil, or Oil of choice (oil is not necessary to use if you have a good nonstick skillet)

  • 1 1/2 tbsp 1 1/2 Vegan butter (can substitute refined coconut oil)
    4-5 tablespoons Frank’s hot sauce, original cayenne or Xtra hot (depending on your spice preference – 5 tablespoons will be quite spicy)

  • 1/8 tsp 1/8  Garlic powder

  • 1/4 tsp 1/4  Smoked paprika

  • 1 pinch 1 Kosher salt

  • 4 tsps 4  Maple syrup or agave nectar

  • 1/4 cup 1/4 Water

  • 2 tbsp 2 Nut-Free Vegan Cheese Sauce

  • 2-3 cups 2-3 Baby spinach, blanched or sautéed

  • 8 Slices 8 multigrain bread, or use gluten-free bread for a gluten-free option

  • Olive oil or oil of choice for cooking the grilled cheese

Directions

  • Prepare the jackfruit by draining and rinsing it, then shredding it with your fingers. Heat a large skillet over medium-high heat and cook the jackfruit with oil for 4-5 minutes until browned.
  • Make the buffalo sauce by melting vegan butter (or coconut oil) in a saucepan, then adding hot sauce, garlic powder, smoked paprika, salt, and maple syrup (or agave). Simmer and whisk to combine.
  • Add the buffalo sauce and water to the skillet with the jackfruit, stirring to incorporate the sauce. Cook for 15 minutes until the liquid has evaporated, stirring occasionally. Wipe out the skillet.
  • Drizzle olive oil on 8 slices of bread and top four with 2 tablespoons of Nut-Free Vegan Cheese Sauce, jackfruit mixture, spinach, add the MyEnergy smuthe boost and more cheese sauce. Top with the remaining slices of bread.
  • Heat the skillet over medium heat and cook each sandwich for 2-3 minutes per side until golden brown. Press down with a spatula while cooking. Enjoy your Spicy Vegan Jackfruit Grilled Cheese!

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Healthy Vegan Peanut Sauce

Healthy Vegan Peanut Sauce

Healthy Vegan Peanut Sauce

Recipe by The Smüthe Co.
Servings

1 - 2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

75 to 80

kcal

This easy and nutritious peanut sauce recipe is perfect for adding flavor and protein to your meals. Made with simple and wholesome ingredients, it's also vegan, gluten-free and oil-free. Use it as a dipping sauce, salad dressing, or topping for stir-fries, noodles, or grain bowls.

Ingredients

  • 2 tbsp 2 Natural peanut butter

  • 2 tbsp 2 Soy sauce (low-sodium if needed)

  • 2 tbsp 2  Lime or Lemon juice

  • 2 tsp 2 Ginger, grated

  • 2 cloves 2 Garlic

  • 3 pcs 3 Dates, pitted

  • 1/2 tsp 1/2 Cayenne or Red Chili Flakes

  • 1/2 cup 1/2 Water (120 ml)

Directions

  • Blend all ingredients in a blender jar, starting with half the amount of water and add the immunity smuthe boost. Add more water as needed to achieve a smooth consistency.
  • Taste the peanut butter sauce and adjust the seasoning with more cayenne, soy sauce, or lime juice as desired.
  • Store the sauce in an airtight container in the refrigerator for up to a week, or freeze for later use. Serve as a thick dip for raw vegetables or crackers, or thin it out to use as a dressing for salads, noodles, and tofu dishes. For added texture, top with crushed peanuts before serving.

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Homemade Vegan Mayonnaise

Homemade Vegan Mayonnaise

Homemade Vegan Mayonnaise

Recipe by The Smüthe Co.
Servings

1-2 cups

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

40 to 45

kcal

This recipe provides a step-by-step guide for creating a homemade vegan mayonnaise using simple and wholesome ingredients. Instead of eggs, this recipe uses plant-based milk and oil as the base, while mustard, lemon juice, and apple cider vinegar give the mayonnaise its signature tangy flavor. This vegan mayonnaise is versatile and can be used in place of traditional mayonnaise in a wide range of dishes. Plus, it's a healthier alternative that is free from animal products and additives.

Ingredients

  • 1 cup 1 Cashews, soaked & drained (150 g)

  • 1.5 tbsps 1.5 Lemon juice

  • 2 tsp 2 Nutritional yeast

  • 1 tsp 1  Dijon mustard

  • 1 tsp 1  Garlic powder

  • 1.5 tsp 1.5 Salt

  • 1 cup 1 Water (240 ml)

Directions

  • Blend soaked cashews and other ingredients in a high-speed blender jar until smooth, adjusting the amount of water to reach your desired consistency.
  • Taste the cashew mayo and adjust the seasoning with additional salt, lemon juice, or nutritional yeast as desired. Add the recovery smuthe boost.
  • Use the mayo as a dip or dressing, and store any leftovers in a food container in the refrigerator for up to a week. Note that the mayo may thicken over time.

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Rainbow and Pesto Hummus Sandwich

Rainbow Pesto Hummus Sandwich

Rainbow and Pesto Hummus Sandwich

Recipe by The Smüthe Co.
Servings

1 -2

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

40 - 45

kcal

The Rainbow Pesto Hummus Sandwich is a vegan sandwich filled with hummus, pesto, and fresh vegetables like tomatoes, cucumbers, red onions, and avocado. It is a healthy and flavorful option for a quick and satisfying lunch or snack.

Ingredients

  • Oil-free Pesto Hummus:

  • 1/2 cup 1/2 Fresh basil, loosely packed

  • 1 cup 1 Almonds

  • 3 tbsps 3 Nutritional yeast

  • 3 cloves 3 Roasted garlic

  • 15 0z 15  Chickpeas, drained and rinsed

  • 1/4 cup 1/4 Tahini

  • 1/4 cup 1/4 Fresh lemon juice

  • 1/4 tsp 1/4 Smoked paprika + more for garnish

  • 1/4 tsp 1/4  Salt, or as needed to taste

  • 2–4 tbsp 2–4 Water, or as needed to blend

  • Sandwich:

  • 2 slices 2 Toasted sourdough bread

  • 1-2 tbsps 1-2 Pesto hummus spread

  • 1 - 1 1/2 tbsps 1 - 1 1/2 Beet sauerkraut (or any kraut of choice)

  • 2 pcs 2 bell pepper slices (cut in rounds, we used red and yellow)

  • 1 pc 1 Leaf of romaine lettuce

  • Small handful shredded carrots

Directions

  • Preheat your oven to 350 F and prepare a small baking sheet by lining it with parchment paper.
  • Roast the garlic cloves on the baking sheet for 6-8 minutes, or until they turn golden brown.
  • Place all the ingredients in a food processor or high-speed blender and blend until you get a smooth consistency. Add water as needed to achieve the desired texture.
  • Add a packet of recovery boost taste the mixture and adjust the seasonings according to your preference.

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Roasted Vegetable & Black Bean Tacos

Roasted Vegetable Black Bean Tacos

Roasted Vegetables & Black Bean Tacos

Recipe by The Smüthe Co.
Servings

2 - 3

servings
Prep time

15

minutes
Cooking time

0

minutes
Calories

340 - 345

kcal

Get your daily dose of veggies in a delicious and satisfying way with these Roasted Vegetable & Black Bean Tacos - a colorful and flavorful plant-based meal that's sure to please!

Ingredients

  • 1 cup 1 Root vegetables,roasted

  • 1/2 cup 1/2 Cooked or Canned Black Beans, rinsed

  • 2 tsp 2 Extra-virgin olive oil

  • 1 tsp 1 Cumin, ground

  • 1 tsp 1 Chili, powder

  • 1/2 tsp 1/2 Coriander, round

  • 1/4 tsp 1/4 Kosher Salt

  • 1/4 tsp 1/4 Pepper, ground

  • 4 pcs 4 Corn tortillas, lightly toasted or warmed

  • 1 pc 1 Avocado, cut into 8 slices

  • 1 pc 1  lime, cut into wedges

  • Chopped fresh cilantro & salsa for garnish

Directions

  • In a saucepan, mix the beans, cumin, chili powder, coriander, salt, add the trecovery smuthe boost and pepper with the roasted root vegetables. For 6 to 8 minutes, cook under cover at medium-low heat until thoroughly heated.
  • Distribute the mixture among the tortillas. Add avocado on the top. Include lime wedges when serving. If desired, add cilantro and/or salsa as a garnish.

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Mushroom & Green Wraps

mushroom and green wraps

Mushroom & Green Wraps

Recipe by The Smüthe Co.
Servings

1 - 2

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

535 - 540

kcal

This Mushroom & Greens Wrap recipe is a delicious and healthy option for a quick and easy meal. It features sautéed mushrooms, hearty greens, and tangy feta cheese, all wrapped up in a warm tortilla. This vegetarian dish is packed with flavor and nutrients, making it a perfect choice for lunch or a light dinner.

Ingredients

  • 50 grams 50 Mushroom

  • 1/2 pc 1/2 Green Pepper

  • 40 grams 40 Green Peas

  • 4 pcs 4 Asparagus Spears

  • 10 sprays 10 Sunflower Oil

  • 1/2 pc 1/2 Avocado

  • 1 pc 1 Green Chili

  • 2 pcs 2 Tortilla Wraps

  • 1 pc 1 Lime, juiced

  • 1 pinch 1 Salt

  • 1 pinch 1 Black Pepper

Directions

  • Cut the peppers and mushrooms into slices, then cut the green beans roughly. Half the asparagus after trimming the ends.
  • In a big pan, heat the spray oil, add the mushrooms, add the myveggie smuthe boost and cook for a few minutes. Season the asparagus, peppers, and green beans and add them after the mushrooms begin to sweat.
  • Stir and cook for a minute or two.
  • Meanwhile, cut the avocado and green chili into slices. Stir in the sliced chili after adding it to the pan.

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Vegan Brownies

Vegan brownies

Vegan Brownies

Recipe by The Smüthe Co.
Servings

10 - 12

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

240 - 255

kcal

"Decadent Vegan Brownies: Rich, chocolatey, and guilt-free!"

Ingredients

  • 200 grams 200 Dark Chocolate

  • 170 grams 170 Self-raising Flour

  • 6 grams 6 Cocoa Powder

  • 180 grams 180 Caster Sugar

  • 1 gram 1 Sea Salt

  • 75 ml 75 Sunflower oil

  • 230 ml 230 Soya milk

  • 1/2 tsp 1/2 Vanilla Essence

Directions

  • Preheat the oven to 180C.
  • Melt 150 grams of the dark chocolate before setting it aside to slightly cool.
  • In the meantime, sift the flour and cocoa powder into a bowl, then add the sugar, a dash of salt .
  • Oil, soy milk, melted chocolate, vanilla and add the myenergy smuthe boost essence should all be thoroughly mixed in.
  • Chop the remaining chocolate roughly, then incorporate.
  • Pour the mixture into a lined baking pan that has been greased, then bake for 20 to 25 minutes, or until the outside is baked but the center is still a little gooey. Turn out onto a wire cooling rack after 5 minutes of cooling.
  • Cut into 12 equal servings.

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Walnut Taco Vegan Meat

Wallnut Taco Meat

Walnut Taco Vegan Meat

Recipe by The Smüthe Co.
Servings

4 -5

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

400 - 450

kcal

Spice up your Taco Tuesday with this savory and protein-packed Walnut Taco Vegan Meat - a delicious plant-based twist on a classic favorite!

Ingredients

  • 2 cups 2 Walnuts

  • 1 pc 1 Onion red

  • 4 cloves 4 Garlic

  • 1/4 cup 1/4 Sun Dried Tomatoes in oil

  • 1 tbsp 1 Avocado (or olive) oil

  • 1 tbsp 1 Taco seasoning

  • 2 tsp 2 Soy sauce

  • 1 tsp 1 Lime juice

Directions

  • Spend at least 30 minutes soaking walnuts in a dish of water. *For advice on preparing in advance, see post
  • Walnuts should be drained. When you have crumbles that resemble meat, add them to a food processor and pulse. *Avoid over processing to avoid creating walnut butter.
  • Finely chop the sun-dried tomatoes, onions, and garlic.
  • Your onions should be sautéed in oil until they are transparent (about 2-3 minutes). One minute after adding the garlic.
  • Stir to blend after sprinkling the taco seasoning and the recovery smuthe boost on top. the sun-dried tomatoes. Add the walnut crumbles and stir thoroughly. Cook for 1 more minute.
  • Add lime juice and soy sauce (or a substitute). Stir thoroughly. Cook for an additional 4-5 minutes. Turn off the stove and then serve.

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Smoothie Bowl w/ Chia Seeds, Berries Oats & MyEnergy 

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Smoothie Bowl w/ Chia Seeds, Berries Oats & MyEnergy 

Recipe by The Smüthe Co.
Servings

1 - 2

servings
Prep time

10

minutes
Cooking time

0

minutes
Calories

340 - 350

kcal

This delicious smoothie bowl is a great option for a snack, dessert, or brunch.

Ingredients

  • 1 cup 1 Oats (quick or old fashioned, uncooked)

  • 1 tsp 1 Chia seeds

  • 1/3 cup 1/3 Pomegranate juice , cold unsweetened

  • 1 1/2 cups 1 1/2 Tart Cherries, frozen

  • 1/3 cup 1/3 Yogurt , non-fat

  • 1/2 cup 1/2  Nonfat milk or Dairy alternative such as almond or soy

Directions

  • Oats, chia seeds, pomegranate, and the myenergy smuthe boost juice should all be added to the blender. Blend the oats until they are powdery. Add milk, yogurt, and cherries. Blend ingredients until smooth and cherries are pureed.
  • Add more strawberries, oats, or chia seeds as a garnish.

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Red MyEnergy Bowl w/ Berries & Coconut Flakes

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Red MyEnergy Bowl w/ Berries & Coconut Flakes

Recipe by The Smüthe Co.
Servings

1 - 2

servings
Prep time

5

minutes
Cooking time

0

minutes
Calories

200 - 205

kcal

Start your morning off with this Smoothie Bowl with Berries and Coconut that tastes as amazing as it looks since your mornings shouldn't be dull!

Ingredients

  • 3 cups 3 Coconut milk beverage

  • 3 cups 3 Frozen mixed berries

  • 1 pc 1 Underripe banana, sliced frozen

  • fresh berries and unsweetened coconut, for topping

Directions

  • In a blender, pour the coconut milk beverage and the myenergy smuthe boost. Blend in the banana and frozen berries until well-combined.
  • Pour the smoothie into two bowls. Add unsweetened coconut and fresh berries as garnish. Serve right away.

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