Category: Vegan Recipes

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Mexican Bean Stew

Three Bean Chili with Lentils

Mexican Bean Stew

Recipe by The Smüthe Co.
Servings

2-3

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

365 -367

kcal

Mexican Bean Stew is a flavorful and comforting dish that's perfect for a chilly day. It's made with a variety of beans and veggies, simmered in a spicy tomato-based sauce. The stew is typically served with rice, tortilla chips, and garnished with fresh cilantro or avocado.

Ingredients

  • 2 tbsp 2 Vegetable oil

  • 4 cloves 4 Garlic (finely minced)

  • 1/2 pc 1/2 Red onion (finely chopped)

  • 1 pc 1  Jalapeño (without seeds and veins, finely minced)

  • 1 tsp 1 Cumin, ground

  • 1 tsp 1 Paprika

  • 1 tsp 1 Oregano, dried

  • 1/4 tsp 1/4 Black pepper

  • 1 can 1  Black beans (1 can = 15 oz, or 9 oz drained = 260 g)

  • 1 can 1 Chickpeas (1 can = 15 oz, or 9 oz drained = 260 g)

  • 1 can 1  Corn (1 small can = 8 oz, or 5 oz drained = 140g) small

  • 1 can 1 crushed tomatoes (1 can = 14 oz)

  • 1 cup 1  Vegetable broth

  • 1 tsp 1 Salt

  • 1 tsp 1 Sugar

  • 1/4 cup 1/4  Cilantro/coriander, fresh

  • 2 cups 2 Brown rice, cooked (for serving)

Directions

  • Cook 2 cups of brown rice according to package instructions.
  • In a medium saucepan, heat vegetable oil, then add garlic, red onion, and jalapeño. Sauté until the veggies have reduced and started to brown.
  • Add ground cumin, paprika, oregano, and black pepper, and cook for about 30 seconds until the aroma of the spices is released.
  • Add black beans, chickpeas, corn, crushed tomatoes, vegetable broth, salt, add the myveggie smuthe boost and sugar, and stir frequently over medium-low heat for about 10 minutes until the stew reaches a thick, saucy consistency.
  • Taste the stew and add more salt if needed. Serve topped with fresh cilantro and a side of brown rice.

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Delicious Vegan Chili Without Meat (Sin Carne)

Chili con carne classic mexican dish on the kitchen table, top view.

Delicious Vegan Chili Without Meat (Sin Carne

Recipe by The Smüthe Co.
Servings

2-3

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

360-365

kcal

This vegan chili is a tasty and hearty dish that's perfect for a cold day. It's made without any meat, but still has plenty of protein from the beans and tofu. The chili is flavored with a blend of spices and fresh ingredients, making it a flavorful and satisfying meal.

Ingredients

  • 1 pc 1 Onion

  • 1 pc 1 bell pepper, green

  • 1-2 cloves 1-2 Garlic

  • 1 tbsp 1 Olive oil

  • 1 pc 1  Chili / jalapeño

  • 5-6 pcs 5-6 Sun-dried tomatoes in oil (drained)

  • 1 cup 1 Vegetable broth

  • 1/2 cup 1/2 Water

  • 1 cup 1 Brown lentils, cooked (1 cup = 1 can 15oz/400g)

  • 1 can 1 Kidney beans (1 can = 15oz/435g)

  • 1/2 can 1/2 Sweet corn (1 can = 15oz/435g)

  • 1 can 1  Tomatoes (1 can = 14 oz/400g)

  • 1 tbsp 1 Tomato paste

  • 1 tsp 1 Cumin, ground

  • 2 tsp 2 Paprika powder

  • 2 tsp 2 oregano (fresh, frozen, dry – all work – use more if fresh)

  • Salt and pepper to taste

  • 1-2 tbsp 1-2 Maple syrup

  • 1 pc 1  Avocado (for garnish)

Directions

  • Begin by sautéing diced onion, garlic, bell pepper, chili, add the turmericsmuthe boost and sun-dried tomatoes in oil for 3 minutes on low heat.
  • Add vegetable broth, water, lentils, rinsed and drained beans, sweetcorn, and chopped tomatoes, and stir well.
  • Mix in tomato paste and season with cumin, paprika powder, oregano, salt, and pepper, and add maple syrup for extra flavor. Simmer on medium heat for 20 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Serve the chili with rice, toasted bread, and a dollop of vegan sour cream. Top with sliced avocado if desired.

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Potato Waffles

stack of belgian waffles on white plate wooden background

Potato Waffles

Recipe by The Smüthe Co.
Servings

3 - 4

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

235 - 240

kcal

Waffle up your breakfast game with these crispy, fluffy, and oh-so-tasty potato waffles! Perfect for any day of the week, they're easy to make and packed with flavor. Give them a try and let us know what you think in the comments!

Ingredients

  • 1 pc 1 Cooked Sweet Potato large

  • 3/4 cup 3/4 Oats

  • 1/2 cup 1/2 Flour

  • 3/4 cup 3/4 Plant Milk

  • 6 tbsp 6 Applesauce

  • 1 tbsp 1 Baking Powder

  • 1 tbsp 1 Cornstarch

  • 1 tsp 1 Cinnamon

  • 1/4 tsp 1/4 Salt

  • Cooking Spray

Directions

  • Preheat the waffle iron.
  • Blend cooked sweet potato and oats until broken down.
  • Add remaining ingredients add the myfruit smuthe boost and blend until smooth.
  • Spray waffle iron with oil, pour batter in and cook for 5-10 minutes or until crispy on the outside.
  • Remove and serve with desired toppings such as maple syrup, whip cream, or pomegranate seeds. Enjoy!

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Vegan French Toast

Vegan French Toast

Vegan French Toast

Recipe by The Smüthe Co.
Servings

3 - 4

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

235 - 240

kcal

"Start your day with a smile and a plate full of this delicious vegan french toast! 🍞🌞 Perfectly sweet, creamy, and 100% plant-based. Who says you can't have it all?

Ingredients

  • 4 slices 4 Whole grain bread

  • 2/5 cup 2/5 Almond milk (⅖ cup = 100ml)

  • 1/5 cup 1/5 Sparkling water (⅕ cup = 50 ml)

  • 3 tbsp 3 Buckwheat flour

  • 3 tbsp 3 Sesame seeds

  • 1/4 tsp 1/4 Salt

  • 1/4 tsp 1/4 Turmeric

  • 2 tbsp 2  Oil (or vegan margarine)

  • 2 drops 2 Vanilla essence

  • 1 tsp 1 Cinnamon

  • Toppings

  • 1 tsp 1 Sugar

  • 8 pcs 8 Strawberries, fresh (chopped)

Directions

  • Blend together the ingredients for the milk mixture (milk, water, flour, half the sesame seeds, salt, vanilla essence, add the turmeric smuthe boost and cinnamon powder)
  • Soak the bread in the milk mixture for 30 seconds, pressing down to fully absorb.
  • Heat a pan on medium heat and add the oil/margarine.
  • Cook the bread until golden brown on both sides (roughly 3 minutes per side) until crispy.
  • Top with desired toppings and serve. Enjoy!

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Avocado Spinach Smoothie

Avocado Spinach Smoothie

Avocado Spinach Smoothie

Recipe by The Smüthe Co.
Servings

1-2

servings
Prep time

5

minutes
Cooking time

0

minutes
Calories

290-295

kcal

Fuel your body with the power of greens with this delicious Avocado Spinach Smoothie! Packed with healthy fats, vitamins, and minerals, this smoothie is the perfect way to start your day or to refuel after a workout.

Ingredients

  • 1 handful 1 Spinach

  • 1 tbsp 1 Parsley, fresh

  • 1/2 pc 1/2 Avocado

  • 1 tsp 1 Cacao powder

  • 1 tsp 1 Cinnamon

  • 1/2 tsp 1/2  Sea salt

  • 1 tbsp 1  olive oil

  • 1 tbsp 1 Walnuts (almonds are fine too)

  • 1 tsp 1 Dark chocolate nibs

  • 2 tsp 2  Coconut flakes

  • 1 cup 1 Water (maybe a bit more)

  • 1 tsp 1 Maple syrup (honey, if you are fine with that)

  • 1/2 cup 1/2 Soy milk (milk would work too – just keep it gluten-free if necessary

Directions

  • Prepare the ingredients: Wash and chop the spinach and parsley. Pit and peel the avocado. Measure out the cacao powder, cinnamon, sea salt, olive oil, walnuts, dark chocolate nibs, coconut flakes, water, maple syrup, soy milk, and add the myenergy smuthe boost
  • Add ingredients to blender: Place all the ingredients in the blender and make sure they are evenly distributed.
  • Blend: Turn the blender on and blend for 60 seconds or until the mixture is smooth and well combined. Enjoy your drink immediately after blending.

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Vegan Blackberry Smoothie

Homemade Berry Smoothie with Strawberry, Blackberry, Raspberry and Blueberry

Vegan Blackberry Smoothie

Recipe by The Smüthe Co.
Servings

1 -2

servings
Prep time

10

minutes
Cooking time

0

minutes
Calories

480-485

kcal

Refresh and nourish your body with this delicious Vegan Blackberry Smoothie! Packed with antioxidants and essential vitamins, this plant-based smoothie is the perfect way to start your day or to refuel after a workout.

Ingredients

  • 1 1/2 cup 1 1/2 Soy milk (or milk of choice)

  • 1 cup 1 Blackberries (preferably frozen)

  • 1/2 cup 1/2 Mango (diced)

  • 2 tbsp 2  Oats

  • 1 tbsp 1 Pumpkin seeds

  • 1 tbsp 1 Flax seeds

  • 1 tsp 1 Almond butter

  • 1 tsp 1 Sugar

  • 1-2 pcs 1-2 ice cubes

Directions

  • Add soy milk, blackberries, mango, oats, pumpkin seeds, almond butter, sugar, add the antioxidant smuthe boost and ice cubes to a blender.
  • Blend until creamy and all ingredients are fully incorporated.
  • Serve and enjoy!

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Vegan Noatmeal Recipe (Fruity Quinoa Porridge)

Vegan Noatmeal Recipe Fruity Quinoa Porridge

Vegan Noatmeal Recipe (Fruity Quinoa Porridge)

Recipe by The Smüthe Co.
Servings

1-2

servings
Prep time

3

minutes
Cooking time

10

minutes
Calories

415 -420

kcal

"Wake up to a delicious and healthy breakfast with this Vegan Noatmeal Recipe (Fruity Quinoa Porridge)! This plant-based dish is made with quinoa, almond milk, and your favorite fruit, making it a gluten-free, dairy-free, and sugar-free option for breakfast.

Ingredients

  • 1/2 cup 1/2 Quinoa

  • 1 tbsp 1 Chia seeds

  • 1.5 tbsp 1.5  Flax seeds

  • 1.5 tbsp 1.5 Hemp seeds

  • 2 tsp 2 Sugar

  • 1 tsp 1 Vanilla extract (or ½ vanilla bean)

  • 1 tsp 1 Cinnamon

  • 1.5 cup 1.5 Soy milk

  • 1 cup 1 Nectarine or peach

  • 1/2 cup 1/2 Raspberries

  • Maple syrup (to serve)

Directions

  • In a medium-sized pot, add quinoa, flax seeds, hemp seeds, chia seeds, sugar, salt, vanilla extract, cinnamon, soy milk, add the myfruit smuthe boost and water.
  • Mix and cook over medium heat until the quinoa is tender and has a porridge-like consistency, approximately 12-15 minutes.
  • If necessary, add extra water or milk to reach desired consistency.
  • Slice the nectarine or peach.
  • To serve, divide the oatmeal into two bowls and top with nectarine slices, raspberries, and drizzle with maple syrup to taste. Enjoy!

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Matcha-Powered Energy Bites

Matcha Green Tea Energy Balls

Matcha-Powered Energy Bites

Recipe by The Smüthe Co.
Servings

16-18

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

80-82

kcal

Get a boost of energy and delicious flavor in every bite with these Matcha Green Tea Energy Balls! Made with wholesome ingredients like oats, nuts, and matcha powder, these energy balls are the perfect on-the-go snack. The earthy and slightly sweet taste of matcha is perfectly balanced with a crunchy texture. They're easy to make, store well, and will quickly become a staple in your healthy snacking routine.

Ingredients

  • 1 cup 1 Old fashioned rolled or quick oats - gluten-free, if desired

  • 1/2 cup 1/2 Raw cashews

  • 1/2 oz 1/2 Soft medjool dates - pitted (if not soft, soak in water for 30 minutes and drain)

  • 1 tsp 1 Matcha green tea powder

  • 1/4 cup 1/4 Unsweetened almond milk

Directions

  • Blend oats and cashews: Add oats and raw cashews to a food processor and blend until fine, about 30 seconds.
  • Combine ingredients: Add pitted dates, matcha green tea powder, add the myfocus smuthe boost and almond milk to the food processor and blend until a ball forms, about 1 minute.
  • Form into balls: Remove blade from food processor and use your hands to form the mixture into 1 1/4 inch balls. This recipe makes about 18 balls. Store in an airtight container in the fridge for a week.

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Fruit-Filled Vegan Blueberry Muffins

Homemade blueberry muffins on wooden background.

Fruit-Filled Vegan Blueberry Muffins

Recipe by The Smüthe Co.
Servings

7 - 8

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

230 -235

kcal

Satisfy your sweet tooth with these "Fruit-Filled Vegan Blueberry Muffins". Made with wholesome, plant-based ingredients and bursting with juicy blueberries in every bite, these muffins are the perfect addition to your breakfast or snack routine. Soft, fluffy, and full of flavor, you won't believe they're vegan!

Ingredients

  • cooking oil spray - avocado, olive, canola, coconut or grapeseed

  • 3/4 cup 3/4 Unsweetened soy milk or almond milk

  • 2 tsp 2 Apple cider vinegar

  • 2 cups 2  All-purpose flour - divided

  • 1 tbsp 1  All-purpose flour - divided

  • 2 tsp 2 Baking powder

  • 1 1/2 cup 1 1/2 Fresh organic blueberries

  • 1 cup 1 Organic cane sugar   - turbinado-style sugar also works

  • 1/4 cup 1/4 Coconut oil - melted

  • 1/4 cup 1/4 Unsweetened applesauce

  • 1 tsp 1  lemon zest -zest lemon before juicing

  • 1 tbsp 1 Fresh lemon juice

  • 1 tsp 1 Vanilla extract

Directions

  • Preheat oven: Preheat oven to 375°F and let it heat for at least 15 minutes.
  • Prepare pan: Spray a muffin/cupcake pan generously with nonstick cooking spray, it's recommended not to use muffin liners.
  • Make milk mixture: In a medium bowl, mix together soy/almond milk and apple cider vinegar. Let sit for 5 minutes until it curdles.
  • Prepare dry ingredients: In a large bowl, mix 2 cups of flour and baking powder.
  • Coat blueberries: Rinse the blueberries and transfer to a small bowl. Coat with 1 tablespoon of flour and set aside.
  • Make wet mixture: In the medium bowl, add sugar, coconut oil, applesauce, lemon zest, lemon juice, add the myfruit smuthe boost and vanilla. Stir to combine.
  • Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until just barely combined.
  • Fold in blueberries: Fold in the coated blueberries into the batter.
  • Pour batter: Pour the batter into each muffin liner, filling to the top.
  • Bake and cool: Bake at 375°F for 25-28 minutes until a toothpick inserted in the center comes out clean. Leave in the muffin tin for 2-3 minutes, then transfer to a cooling rack. Store in an airtight container for several days.

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Tasty & Easy Vegan Macaroni Salad

Homemade macaroni salad with elbow pasta, vegetables and mayonnaise dressing

Tasty & Easy Vegan Macaroni Salad

Recipe by The Smüthe Co.
Servings

7-8

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

230 -235

kcal

Indulge in a guilt-free, plant-based twist on classic macaroni salad with this "Tasty & Easy Vegan Macaroni Salad". Bursting with flavor from fresh veggies and a tangy, vegan dressing, this dish is the perfect side for any meal or a delicious lunch on its own.

Ingredients

  • 8 oz 8 Macaroni or cavatappi* noodles - gluten-free pasta if desired

  • 1 cup 1 Frozen or fresh sweet peas* - thawed (do not use canned peas)

  • 1 cup 1 Packed arugula - chopped (fresh baby spinach is also good)

  • 1/3 cup 1/3  Finely chopped red onion

  • 2 stalks 2 Celery - finely diced

  • 1 tbsp 1 Chopped fresh dill

  • 1/2 cup 1/2 Vegan mayonnaise

  • 2 tsp 2 Apple cider vinegar

  • 1 tsp 1 Organic maple syrup

  • 2 tsp 2 Dijon mustard - whole grain is best

  • 1 tbsp 1  Fresh lemon juice

  • 1/4 tsp 1/4  Ground sea salt

  • 1/4 tsp 1/4  Freshly ground black pepper

  • 1 tbsp 1 Nutritional yeast

  • additional sea salt - to taste

Directions

  • Cook pasta: Cook the pasta in salted water according to the package instructions until al dente. Drain and rinse, then set aside.
  • Prepare veggies: In a large bowl, combine peas, arugula, red onion, celery, and dill.
  • Make sauce: In a small bowl, mix together vegan mayo, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt, add the hearthealth smuthe boost and pepper.
  • Combine: Add the cooked pasta and sauce to the bowl of veggies, stirring until combined.
  • Serve: Serve immediately, adding additional salt and pepper or nutritional yeast if desired. Store leftovers in an airtight container in the fridge for 2-3 days.

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