LiveGrowGreen

Vegan Broccoli Cheddar Soup Light and cheesy, this broccoli cheddar soup is an easy to make vegan soup idea, perfect for a cold day. Ingredients 2 potatoes 4 cups of vegetable broth 1 cup of vegan cheddar cheese 1 tsp of black pepper 1 tsp of onion powder 1 bunch of baby broccoli Optional Extra vegan cheddar cheese for garnish Directions 1. Peel and slice 2 potatoes. Add to a steamer and cook for approximately 10 minutes, or until potatoes have fully softened. 2. Once fully cooled, add potatoes to a blender. Add in vegetable broth, vegan cheddar cheese, black pepper, and onion powder. Blend until smooth. 3. Pour soup into a sauce pan and keep warm on low heat. 4. Trim 1 bunch of baby broccoli florets. Add to a small frying pan and saute for 10 minutes, or until broccoli has fully softened. 5. Add cooked broccoli to soup. Let cool and serve and enjoy! Full Recipe: livegrowgreen.com/blog/broccoli-cheddar-soup More vegan recipes at: livegrowgreen.com Make plant-based cooking easy with this free e-cookbook: https://www.livegrowgreenlifestyle.com/20-easy-vegan-recipes Follow us on: Instagram: https://www.instagram.com/amandapelletier_ Twitter: https://twitter.com/livegrowgreen Pintrest: https://www.pinterest.com/live_grow/ Video Link: https://youtu.be/tICohaciaHk #vegansoup #veganrecipe #broccolicheddar

Vegan Buffalo Mac & Cheese Creamy and cheesy, this vegan buffalo mac and cheese is an easy to make vegan dinner idea. Ingredients 8 oz of chickpea elbow pasta 3 cups vegan cheddar cheese 1/2 cup of almond milk 1/2 cup of vegan buffalo sauce 3 cloves of garlic 2 shallots 1/2 cup of panko Directions 1. Preheat oven to 400 F. 2. Bring a large pot of water to a boil and add in 8oz of chickpea elbow pasta. Reduce to medium high heat and cook for approximately 20 minutes, or until pasta is done to your liking. 3. Add 2 cups of vegan cheese, almond milk, and vegan buffalo sauce to a sauce pan. Melt cheese on medium heat, stirring frequently. Once melted, set aside. 4. Slice shallots and mince garlic. Add to a small frying pan and saute on medium heat for 10 minutes. 5. Add elbow pasta, melted cheese, and sauteed shallots and garlic to a baking dish. Mix well. Top with 1 cup of vegan cheese and 1/2 cup of panko. 6. Bake for 20 minutes, or until panko has browned. 7. Remove from oven and let cool. Serve and enjoyed! Full Recipe: livegrowgreen.com/blog/vegan-buffalo-mac-and-cheese More vegan recipes at: livegrowgreen.com Make vegan cooking easy with this free e-cookbook: https://www.livegrowgreenlifestyle.com/20-easy-vegan-recipes

Vegan Pumpkin Spice French Toast Sweet with hints of fall, this vegan pumpkin spice french toast is the perfect breakfast treat. Ingredients 1 tsp of cinnamon 1/2 tsp of coriander 1/4 tsp of nutmeg 1/4 tsp of cloves 1 cup of unsweetened vanilla almond milk 4 slices of whole wheat bread 1 tsp of cornstarch Optional Maple syrup to taste Directions 1. In a small bowl, combine cinnamon, coriander, nutmeg, and cloves to make pumpkin spice. Mix well. 2. Pour almond milk into a large, shallow bowl. Add in pumpkin spice. Mix well. 3. Dip in each slice of bread until well coated. Add 1/8 tsp of cornstarch to each side of bread and spread evenly. 4. Heat a large frying pan to medium heat. Add bread to frying pan and cook for approximately 5 minutes per side, or until each side has browned. 5. Once cooled, serve and enjoy! Full Recipe: livegrowgreen.com/blog/vegan-pumpkin-spice-french-toast More vegan recipes at: livegrowgreen.com Looking to make plant-based cooking easy? Check out our free e-cookbook with 20 easy vegan recipes: https://www.livegrowgreenlifestyle.com/20-easy-vegan-recipes Follow us on: Instagram: https://www.instagram.com/amandapelletier_ Twitter: https://twitter.com/livegrowgreen Pintrest: https://www.pinterest.com/live_grow/

Lemon Basil Pasta | Dairy Free & Vegan Friendly Ready in under 30 minutes, this easy lemon basil pasta is a quick and simple vegan dinner idea. Ingredients 8 oz of chickpea pasta 3 garlic cloves 2 shallots 1/2 cup of nutritional yeast 3 lemons 1/4 cup of sunflower oil 1/3 cup of fresh basil leaves Directions 1. Bring a large pot of water to a boil and add in chickpea pasta. Reduce to medium high heat and cook for approximately 15 minutes, or until pasta is done to your liking. 2. Mince garlic and slice shallots. Add to a frying pan and drizzle with sunflower oil. Saute on medium heat for 10 minutes. 3. Once pasta has finished, combine with sauteed garlic and shallots. Add in nutritional yeast, juice of 3 lemons, sunflower oil and fresh basil leaves. Mix well. 4. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/lemon-basil-pasta More vegan recipes at: livegrowgreen.com Want to save time cooking plant-based? Check out my free one week meal plan to simplify your cooking: https://www.livegrowgreenlifestyle.com/one-week-vegan-meal-plan

Vanilla Overnight Oats | Dairy Free & Vegan Friendly Sweet and creamy, this vanilla overnight oats recipe is an easy to make vegan breakfast idea. Ingredients 1/2 cup of rolled oats 1/2 cup of almond milk 1/2 tsp of vanilla extract 1 tsp of maple syrup Optional: 1 tbsp of almond slivers 1/2 tsp of chia seeds Maple syrup to taste Directions 1. In a bowl, combine rolled oats, almond milk, vanilla extract and 1 tsp of maple syrup. Mix well. 2. Cover and refrigerate overnight. 3. When ready to serve, uncover and top with almond slivers, chia seeds and maple syrup. 4. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/vanilla-overnight-oats More vegan recipes at: livegrowgreen.com Want to save time cooking plant-based? Check out our one week vegan meal plan: https://www.livegrowgreenlifestyle.com/one-week-vegan-meal-plan

Vegan Pumpkin Pie Recipe A plant-based twist on a classic recipe, this vegan pumpkin pie recipe is an easy to make vegan dessert idea, perfect for fall. Ingredients 30oz of pumpkin puree 1/2 cup of brown sugar stevia 1 tsp of cinnamon 1/4 tsp of cloves 1/4 tsp of nutmeg 1/2 cup of coconut milk For homemade crust: 2/3 cup of all purpose flour 1/2 cup of water Directions 1. Preheat oven to 350F and grease a pie dish. 2. To make homemade crust, combine all purpose flour and water in a bowl and knead dough. Note: If you find that your dough is a little dry, add a tiny big more water. Add dough to a floured surface and roll out into a circle. Add to pie dish. 3. In a bowl combine pumpkin puree, brown sugar stevia, cinnamon, cloves, nutmeg and coconut milk. Mix well. 4. Add pumpkin pie filling to crust. Bake for 30 minutes, or until crust has lightly browned. 5. Remove from oven, let cool and enjoy! Full Recipe: livegrowgreen.com/blog/vegan-pumpkin-pie-recipe More vegan recipes at: livegrowgreen.com Want more easy vegan recipes? Check out my free e-cookbook: https://www.livegrowgreenlifestyle.com/20-easy-vegan-recipes

Plant Based Diet On A Budget Part 2 Feeling like plant-based is way too expensive? In this video, I'm sharing my top 4 strategies on how to keep your meals cost effective so you can make plant-based work for you. Plant-Based On A Budget Part 1: https://youtu.be/bfXbEHziDtw Make plant-based easy in 8 simple steps: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle More plant-based lifestyle tips at: livegrowgreen.com

Vegan Pumpkin Risotto Creamy with sweet earthy undertones, this pumpkin risotto is an easy to make vegan dinner idea, perfect for a cold night. Ingredients 2 cups of fresh pumpkin pieces 1 cup of arborio rice 2 cups of vegetable broth 1 tbsp of brown sugar stevia 1 tsp of cinnamon 1/4 tsp of cloves 1/4 tsp of nutmeg 2 leaves of fresh sage Directions 1. Preheat oven to 400F. 2. Add 2 cups of fresh pumpkin pieces to a baking sheet. Drizzle with oil and bake for 40 minutes, or until pumpkin has fully softened. 3. Add arborio rice and vegetable broth to pot. Boil for 20 minutes, or until all excess liquid has evaporated. 4. Once pumpkin has cooled, add to a blender along with brown sugar stevia, cinnamon, cloves, nutmeg and fresh sage. Blend until smooth. 5. Add pumpkin sauce to risotto and mix well. 6. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/pumpkin-risotto-vegan More vegan recipes at: livegrowgreen.com

Vegan Chicken Parmesan Ingredients 28oz of tomato puree 2 shallots 3 garlic cloves 1/2 tsp of fresh oregano 1/2 tsp of black pepper 1 cup of dry cooked chickpeas 1 tsp of cornstarch 1/2 tsp of xanthan gum 2 tbsps of reduced sodium soy sauce 4 slices of vegan cheese Directions 1. Preheat oven to 350F. 2. Add tomato puree, sliced shallots, minced garlic, fresh oregano and black pepper to a sauce pan. Cover and reduce on medium high heat for 20 minutes. 3. Add cooked chickpeas, cornstarch, xanthan gum, and soy sauce to a blender. Blend until smooth. 4. Form 4 patties and add to a frying pan. Fry for 10 minutes on medium heat, flipping after 5 minutes. 5. Add patties to a small baking dish. Top with 4 slices of vegan cheese and pour over sauce. 6. Bake for 20 minutes. 7. Remove from oven, let cool and enjoy! Full Recipe: livegrowgreen.com/blog/vegan-chicken-parmesan More vegan recipes at: livegrowgreen.com Want more even more recipes? Check out my free e-cookbook: https://www.livegrowgreenlifestyle.com/20-easy-vegan-recipes

Going Plant Based - Making It Easy Are you feeling stuck going plant based? From wondering where to start to feel like you're spending all of your time cooking to having no time for you, plant-based can feel super complicated and overwhelming. In this video, I'm going to give you four steps to start making plant based work for you and make it easy. More plant-based lifestyle tips at: livegrowgreen.com Want to make plant-based even easier? Check out my guide to going plant-based in 8 easy steps: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle

Pumpkin Butter Recipe (Vegan Friendly) Sweet and creamy, this vegan pumpkin butter recipe is an easy to make vegan topping, perfect for a morning breakfast treat. Ingredients 2 cups of fresh pumpkin 1 tbsp of brown sugar stevia 1 tsp of cinnamon 1/4 tsp of nutmeg 1/4 tsp of cloves 1/2 cup of coconut milk Directions 1. Preheat oven to 400F. 2. Add 2 cups of fresh pumpkin (sliced into chunks) into a baking dish. Drizzle with a small amount of oil. 3. Bake for 40 minutes or until pumpkin has fully softened. Remove from oven and let cool. 4. Add pumpkin chunks to a blender and sprinkle with brown sugar stevia, cinnamon, nutmeg, and cloves. Pour in coconut milk. 5. Blend until smooth. 6. Use a topping for toast, bagels or your favorite breakfast treats. Full Recipe: livegrowgreen.com/blog/vegan-pumpkin-butter-recipe More vegan recipes at: livegrowgreen.com Feeling overwhelmed going plant-based? Get the guide to going plant-based in 8 easy steps: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle

Roasted Fall Vegetables Sweet and savory, this roasted fall vegetable recipe is an easy to make side perfect for a weeknight dinner. Ingredients 1 sweet potato 2 carrots 3 beets 10 oz of Brussels sprouts Sunflower oil 1 tsp of thyme 1 tsp of rosemary 1 tsp of black pepper Directions 1. Preheat oven to 400F. 2. Slice sweet potato, carrots, beets and Brussels sprouts. Add to a baking sheet. 3. Drizzle with sunflower oil and sprinkle with thyme, rosemary and black pepper. Mix well. 4. Bake for 40 minutes or until all vegetables have soften. Toss after 20 minutes. 5. Remove from oven, let cool and serve! Full Recipe: livegrowgreen.com/blog/roasted-fall-vegetables More vegan recipes at: livegrowgreen.com Looking for more easy vegan recipes? Check out my free e-cookbook: https://www.livegrowgreenlifestyle.com/20-easy-vegan-recipes

Vegan Bacon Spinach Quiche Cheesy and savory, this vegan bacon spinach quiche recipe is an easy to make breakfast idea. Ingredients 15 oz of pressed tofu 1 carrot 2 tbsps of reduced sodium soy sauce 1/4 tsp of liquid smoke 1 tsp of maple syrup 1/2 cup of baby spinach 1 cup of vegan mozzarella 1/2 tsp of black pepper 1/2 tsp of garlic powder For Homemade Crust 2/3 cup of all purpose flour 1/2 cup of water Directions 1. Preheat oven to 350F and grease a pie dish. 2. To make carrot bacon, mince 1 carrot and add to a small dish with soy sauce, liquid smoke and maple syrup. Mix well. Saute for 15 minutes on medium heat or until carrots have softened, 3. Add 1/2 cup of baby spinach to a small frying pan and saute for 5 minutes or until spinach has cooked down. 4. To make homemade crust, add all purpose flour and water to a bowl. Knead to create pie crust. Roll out in a circular shape and add to pie dish. Note: You may need to adjust the amount of water slightly depending on how dry your dough is. 5. In a large bowl, crumble tofu and add in baby spinach, carrot bacon and vegan mozzarella. Sprinkle with black pepper and garlic powder. Mix well. Add to pie dish. 6. Bake for 30 minutes or until tofu has begun to brown and cheese has melted. 7. Remove from oven, let cool and serve and enjoy! Full Recipe: livegrowgreen.com/blog/vegan-bacon-spinach-quiche More vegan recipes at: livegrowgreen.com Feeling overwhelmed going plant-based? Check out my guide to making it easy in 8 simple steps: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle

Vegan Chicken Noodle Soup Ready in just 30 minutes, this vegan chicken noodle soup recipe is an easy to make comfort food for a cold night. Ingredients 4 cups of vegetable broth 2 cups of water 3 cloves of garlic 2 shallots 3 carrots 2 stalks of celery 1 tsp of fresh rosemary 1 tsp of fresh thyme 2 fresh sage leaves 2 tsps of black pepper 1 tsp of paprika 1/2 tsp of turmeric 4 oz of ramen noodles For Vegan Chicken 14oz of jackfruit 1/2 tsp of black pepper 1/2 tsp of paprika Directions 1. Slice shallots, carrots and celery. Mince garlic. 2. Add vegetable broth, water, garlic, shallots, celery, carrots, rosemary, thyme, sage, black pepper, paprika, turmeric and noodles to a large pot. Boil for approximately 20 minutes or until carrots have softened. 3. To make vegan chicken, add jackfruit to a pan. Break up to create a pulled texture. Drizzle with a small amount of sunflower oil and sprinkle with black pepper and paprika. 4. Saute jackfruit for 10 minutes on medium heat. 5. When ready to serve, top soup with jackfruit and enjoy! Full Recipe: livegrowgreen.com/blog/vegan-chicken-noodle-soup More vegan recipes at: livegrowgreen.com Feeling overwhelmed going plant-based? Get my guide for making it easy in 8 simple steps: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle

Pumpkin Spice Pancakes (Vegan Friendly) Sweet with hints of pumpkin, these vegan pumpkin spice pancakes are an easy to make vegan breakfast treat. Ingredients 1 cup of whole wheat flour 2 tsps of cinnamon 1/2 tsp of coriander 1/4 tsp of nutmeg 1/4 tsp of cloves 1/4 cup of brown sugar stevia 1/2 tsp of baking soda 1 cup of unsweetened vanilla almond milk 2 tsps of vegan butter Directions 1. In a bowl, combine whole wheat flour, cinnamon, coriander, nutmeg, cloves, brown sugar stevia, baking soda and almond milk. Mix well. 2. Heat a pan to medium heat and melt 1/2 tsp of vegan butter. 3. Portion in 1-2 tbsps of batter and cook for 5 minutes per side, or until each side has browned and fully cooked through. Repeat until all batter is used. Batter yields approximately 4 pancakes. 4. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/pumpkin-spice-pancakes More vegan recipes at: livegrowgreen.com Go plant-based in 8 easy steps: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle

Cauliflower Leek Soup (Vegan Friendly) Creamy and flavorful, this vegan cauliflower leek soup recipe is an easy to make vegan dinner idea. Ingredients 2 leeks 2 heads of cauliflower 1 tsp of black pepper 1 tsp of garlic powder 1 tsp of turmeric 10 oz of baby bella mushrooms 1 cup of vegetable stock Directions 1. Preheat oven to 400F. 2. Add 2 sliced leeks and 2 heads of cauliflower to a baking sheet. Sprinkle with black pepper, garlic, powder, and turmeric. 3. Mix well and bake for 40 minutes, tossing after 20 minutes. 4. Slice baby bella mushrooms and add to a small frying pan. Saute for 10 minutes on medium heat or until mushrooms have browned. Set aside. 5. Remove cauliflower and leeks from oven and let cool. 6. Add cauliflower and leeks to a blender. Set a small portion of leeks off to the side for garnish. 7. Add vegetable broth to blender and puree until smooth. 8. Portion into bowls and garnish with roasted leeks and mushrooms. 9. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/cauliflower-leek-soup More vegan recipes at: livegrowgreen.com Go plant-based in 8 easy steps: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle

Made with 3 simple ingredients, these peanut butter coconut flour cookies are an easy to make vegan treat. Ingredients 1 cup of coconut flour 2 tbsps of peanut butter 3/4 cup of unsweetened vanilla almond milk Directions 1. Preheat oven to 350F. 2. Add coconut flour, peanut butter, and almond milk to a bowl. Mix well. 3. To form cookies, portion 1 tbsp of dough onto a baking sheet. Dough should yield approximately 6 cookies. 4. Bake for 20 minutes, or until cookies have browned. 5. Remove from oven and let cool. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/peanut-butter-coconut-flour-cookies More vegan recipes at: livegrowgreen.com

Vegan Lentil Soup Recipe Perfect for a cold night, this slow cooker vegan lentil soup is an easy to make hearty dinner recipe Ingredients 4 cups of tomato puree 2 shallots4 carrots 5 potatoes 3 celery stalks 1 cup of dried lentils 2 tsps of black pepper 1 tsp of paprika 1 tsp of cumin 1 tbsp of oregano 1/2 tsp of sea salt 1 cup of water Directions 1. Slice shallots, carrots, potatoes, and celery stalks. Rinse and strain lentils. 2. Combine all ingredients into a slow cooker and mix well. 3. Cover and let cook for 8 hours. 4. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/vegan-lentil-soup-recipe More vegan recipes at: livegrowgreen.com Struggling going plant-based? Here's 8 steps to make it easy: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle

How To Make Hemp Milk Creamy with hints of sweetness and nutty flavors, this 3 ingredient homemade hemp milk is an easy way to make your own plant-based milk at home. Ingredients 1 cup of hemp seeds 3 cups of water 1 tbsp of maple syrup Directions 1. Add hemp seeds, water and maple syrup to a blender. 2. Blend until smooth. 3. Strain hemp milk using a fine strainer or cheesecloth into a container. Makes approximately 24 oz of hemp milk. 4. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/easy-vegan-hemp-milk More vegan recipes at: livegrowgreen.com

Vegan Apple Pie Ice Cream Ready in 10 minutes, this vegan apple pie ice cream is a simple and sweet vegan fall treat. Ingredients 1 frozen banana 1/4 cup of fresh apple juice 1 tbsp of maple syrup Garnish: 1 tsp of maple syrup 1/4 tsp of cinnamon Directions 1. Add a frozen banana, fresh apple juice and maple syrup to a blender. 2. Puree until smooth. 3. Add to a bowl and top with maple syrup and cinnamon. 4. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/vegan-apple-pie-ice-cream More vegan recipes at: livegrowgreen.com Feeling overwhelmed going plant-based? Make it easy in 8 simple steps: https://www.livegrowgreenlifestyle.com/8-steps-to-a-plant-based-lifestyle

Time Saving Kitchen Tips For A Plant Based Diet Feel like you're spending too much time cooking? In this video, I'm going to share my top 3 strategies for saving time cooking plant-based each week. Want to save even more time? Sign up for our vegan meal plan: https://www.livegrowgreenlifestyle.com/vegan-meal-plan Full article: livegrowgreen.com/blog/time-saving-kitchen-tips-for-a-plant-based-diet More plant-based lifestyle tips at: livegrowgreen.com

Creamy with hints of earthy sweetness, this sweet potato and butternut squash soup is a simple and satisfying vegan soup idea for a cold night. Ingredients 2 sweet potatoes 1 butternut squash Sunflower oil 1 tsp of black pepper 1 tsp of thyme 1 tsp of rosemary 1/2 tsp of turmeric 1 cup of vegetable broth1 cup of hemp milk Directions 1. Preheat oven to 400F. 2. Peel and slice sweet potatoes and butternut squash. Add to a baking sheet and drizzle with sunflower oil. Sprinkle with black pepper, thyme, rosemary and turmeric. Mix well. 3. Bake for 40 minutes, tossing after 20 minutes. 4. Remove from oven and let cool. 5. Add to a blender and pour in vegetable broth and hemp milk. Blend until smooth. 6. Serve and enjoy! Full Recipe: livegrowgreen.com/blog/sweet-potato-and-butternut-squash-soup More vegan recipes at: livegrowgreen.com