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Vegan Banana Pancakes

Jul 7, 2020 · Leave a Comment

These vegan banana pancakes with chocolate chips are soft, fluffy, and perfectly banana-flavoured! Serve them for breakfast or brunch with fruit, nut butter, and a generous drizzle of maple syrup. Gluten-free and easy to make.

I rarely get to make pancakes for breakfast and when I do, my mornings feel extra special. They just add a new level of luxury and taste much more indulgent than my standard breakfast. Although sometimes, if it aligns better with my schedule, I’ll make a batch for dinner. Just one of the perks of being an adult!

I’m always developing and testing new pancake recipes. Small tweaks, after all, can result in a bigger overall change in flavour. Banana pancakes happen to be one of my favourites, hence I’m sharing my go-to recipe with you all today!

Vegan banana pancakes with chocolate chips

Banana pancakes are amazing because they taste like the ideal loaf of banana bread. Soft, sweetened perfectly, fluffy. Also: moist, with a dreamy melt-in-your-mouth quality, without any gumminess, which we know is everyone’s biggest problem when it comes to baking with banana. The chocolate chips add another level of dreaminess, especially when they melt and soak the batter. However, they are optional; you can also replace them with berries of your choice.

Regardless, they’re going to be delicious! Serve with toppings of your choice. Personally, I love berries and fruit, soy yoghurt, nut and seed butters, and good old maple syup.

How to make banana pancakes that aren’t gummy

In order to ensure your banana pancakes are not gummy, you need to do a couple of things.

First of all, don’t use too much banana! Just one per batch will give you a banana flavour and sweeten the batter without resulting in too much chewiness/an uncooked centre.
Secondly, cook them for long enough, waiting for them to reach a beautiful golden brown colour.
Finally, make sure there are no banana lumps in the batter. Either mash them really well, or use a blender/food processor to make the batter with all the ingredients.

Ingredients you’ll need

Oat flour. You can make this yourself by adding gluten-free oats to a high speed blender or food processor and blending until very fine.
Buckwheat flour.
Coconut sugar.
Baking powder.
A very ripe mashed banana.
Unsweetened plant based milk of your choice.
Vegan chocolate chips. Optional, but very high recommended!

Instructions for the best vegan banana pancakes

Add the oat flour, buckwheat flour, coconut sugar, and baking powder to a large mixing bowl. Whisk together to combine.

Next, add the mashed banana and plant based milk. Continue whisking until very smooth, before folding in the chocolate chips.

Heat a large non-stick frying pan. If you want to, you can add a thin layer of oil or cooking spray. When the pan is hot, pour in around 3 tbsp per pancake and cook for around 3 minutes, until bubbles start to form on the surface. Cook for a further minute before transferring them to a serving plate.

In order to make these in a blender, simply add all the ingredients except for the chocolate chips and blend until smooth, but don’t overdo it. Pour the batter into a large mixing bowl and combine with the chocolate chips.

Vegan Banana Pancakes (Gluten-free)

These vegan banana pancakes with chocolate chips are perfect for breakfast or brunch! They are soft, fluffy, and packed full of delicious banana flavour. Gluten-free and super easy.

Course: Breakfast

Cuisine: Vegan

Keyword: Banana, Brunch, buckwheat, chocolate, oat flour, Pancakes

Servings:

Calories: 577kcal

Author: Maria Gureeva

Equipment

Mixing bowl
Non-stick frying pan

Ingredients

1 cup oat flour ensure gluten-free
1/2 cup buckwheat flour
2 tbsp coconut sugar
1 tsp baking powder
1 large banana mashed
1 cup plant based milk
1/4 cup vegan chocolate chips optional

US Customary - Metric

Instructions

Add the oat flour, buckwheat flour, coconut sugar, and baking powder to a large mixing bowl. Whisk together to combine.
Next, add the mashed banana and plant based milk. Continue whisking until very smooth, before folding in the chocolate chips. (See recipe notes for blender instructions).
Heat a large non-stick frying pan. If you want to, you can add a thin layer of oil or cooking spray. When the pan is hot, pour in around 3 tbsp per pancake and cook for around 3 minutes, until bubbles start to form on the surface. Cook for a further minute before transferring them to a serving plate.

Notes

In order to make these in a blender, simply add all the ingredients except for the chocolate chips and blend until smooth, but don't overdo it. Pour the batter into a large mixing bowl and combine with the chocolate chips.

Nutrition

Easy Vegan Quiche

Jul 5, 2020 · Leave a Comment

This easy vegan quiche with a homemade gluten-free crust is so tasty, it will impress vegans and non-vegans alike. It has a ‘cheese’ and onion filling made from tofu and chickpea flour that’s flavourful and packed full of wholesome ingredients. Delicious served hot or cold!

Before I went vegan, I just couldn’t get on board with a handful of recipes. One of them included quiche. I tried it over and over again, but my tastebuds didn’t comply. But for some reason, I fell in love with the vegan version of pretty much every food. These days, I will eat pretty much anything as long as its vegan! I’m talking lasagna, homemade veggie burgers, ice cream (which, believe it or not, actually wasn’t a favourite of mine back in the day).

This vegan quiche recipe is one that I’ve been making for a while now. It’s non-vegan approved, delicious, and the type of dish that you won’t believe has no eggs or dairy!

Gluten-free easy vegan quiche

This vegan quiche really is delightful! It’s super vibrant, made from great ingredients, and practically melts in your mouth. It’s perfect for impressing non-vegans. Prepare it for a family dinner and serve with a huge side salad. Alternatively, quiche is typically served as a breakfast or brunch that makes a weekend morning much more special. You can serve it on its own or with a sauce of your choice.

The crust is entirely gluten-free and super versatile too, given that you can use it for a whole range of pies, tartlets, etc. Here, it works perfectly with the flavour of the filling and is super soft, not dry at all, and with a perfect buttery texture. If you have time, I would definitely recommend making this crust from scratch as it will make the final dish much more special!

The best gluten-free crust

This gluten-free vegan crust is super versatile and even yummy eaten on its own, let alone with a wholesome and savoury filling. It is savoury, not dry a the slightest, and will not fall apart!

The ingredients you need are:

Rice flour. This flour is on the heavier side and perfect for creating an earthy flavour.
Buckwheat flour.
Chickpea flour. Will help add flavour and also a lightness to balance out the other two heavier flours.
Xanthan gum: this works to thicken the dough.
Good quality sea salt.
Vegan butter (preferably of the stick kind).
A flax egg made from 2 tbsp flaxseed and 1/4 cup water, set aside for 10 minutes.
Ice cold water: leave this in the freezer for around 20 minutes.

How to make a gluten-free vegan crust

Combine the the rice flour, buckwheat flour, chickpea flour, xanthan gum, salt and vegan butter in a large mixing bowl. Chop up the butter using a butter knife and combine well with the rest of the ingredients. Avoid using your hands at this point as this may melt the butter.

Dry ingredients for a gluten-free vegan crust

Then, add the flax egg and ice cold water. Combine using the butter knife, then mix quickly using your hands until a dough forms.. Leave to chill in the fridge for 15-20 minutes.

Remove the dough from the fridge and roll out into a thin sheet, around 1/3 inch in thickness. Press into a quiche tin and trim around the edges. You can bake the excess dough to crumble on top of the finished quiche at the end. Poke a few rows of holes in the bottom of the pie. It is now ready for the filling to be added.

The baking process usually takes around 25-30 minutes at 180 degrees C/350 F, together with the filling.

‘Cheese’ and onion quiche filling

It’s easy to replicate a cheese and onion flavour and texture using just plant based ingredients and no cheese, not even the vegan alternative. The main ingredient is actually tofu, but doesn’t taste like or resemble tofu at the slightest. Blend it up in a blender or food processor with nutritional yeast and a collection of wonderful spices and you will be amazed by h0w delicious it is: even good enough to eat on its own.

The ingredients you will need are:

Tofu of the extra firm variety. If you need to, press it before making the recipe for around 10 minutes using either a tofu press, or by placing heavy objects on top of it. Certain brands, however, sell pre-pressed tofu so it’s not always necessary.
Plant based milk of your choice. I usually use oat milk or unsweetened almond milk.
Nutritional yeast. Try not to leave this out, as it’s one of the best ways to recreate a ‘cheesy’ flavour.
Whole garlic cloves.
Good quality sea salt.
Cumin.
Turmeric.
Paprika.
Fresh lemon juice.
Olive oil for sautéing.
Red onion.
Chickpea flour. Once again, I would not recommend switching it out for a different flour because chickpea flour will help to enhance the cheesiness of the dish.
Kale. Great for adding texture and getting your greens in! I just love the combination of kale and a silky, cheesy sauce.

How to make a quiche filling out of tofu

Start by adding the tofu, plant based milk, nutritional yeast, garlic, salt, cumin, turmeric, paprika and lemon juice to a high speed blender or food processor. Blend until very smooth and no graininess remains.

Vegan quiche filling ingredients in a blender

Heat the olive oil in a non-stick frying pan and sauté the onion for 3-4 minutes, until fragrant. Then, pour in the sauce and chickpea flour, and stir for 2-3 minutes to allow it to thicken.

Finally, add the kale and continue to stir until it wilts. You are now ready to pour the filling into the crust and bake.

Storage instructions for vegan quiche

You can store it in an airtight container in the fridge for up to 3-4 days, reheating in the microwave or in the oven on a baking tray. I would not recommend freezing it, as the filling can go soggy when thawed.

Extra tips and tricks for the best dairy-free quiche!

You can use a store-brought crust in order to save time, but it can be quite hard to find one that’s both vegan and gluten-free.
Avoid mixing the dough with your hands until all the ingredients are combined because this will risk melting the butter and result in a soggier dough.
Add in any other veggies of your choice! For instance, zucchini and butternut squash work really well.
You can make the crust ahead of time – for instance, the night before – and store it in the fridge until you’re ready to make the filling.
Serve on its own, or with a dipping sauce/a side salad/any other side dish of your choice.

Other savoury vegan breakfast recipes

Oat and tofu vegan ‘egg’ muffins
Potato waffles
Buckwheat pancakes with tahini veggie slaw
White bean skillet potatoes with garlic mushrooms
Breakfast burrito bowl

Let me know in the comments: what’s your favourite way to use tofu? If you give this gluten-free vegan quiche a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Print Recipe

Easy Vegan Quiche (With A Gluten-free Crust)

This easy vegan quiche with a gluten-free crust is perfect for breakfast, brunch, and breakfast for dinner! The tofu-based 'cheese' and onion filling is silky smooth and flavourful, the crust melts in your mouth, and the whole thing is made from simple ingredients.

Course: Breakfast, Main Course

Cuisine: Vegan

Keyword: Brunch, Cheese, easy, quiche, savoury breakfast, Tofu

Servings:

Calories: 426kcal

Author: Maria Gureeva

Equipment

Mixing bowl
Butter knife
Conventional oven
Quiche tin
High speed blender or food processor
Non-stick frying pan

Ingredients

For the crust

2 cups rice flour
1 cup buckwheat flour
1 cup chickpea flour
1 1/2 tbsp xanthan gum
1/2 tsp salt
1/2 cup vegan butter (preferably inn stick form rather than from the tub)
2 tbsp ground flaxseed soaked in 1/2 cup water for 10 minutes
1/2 cup ice cold water + 2 tbsp

For the tofu 'cheese' and onion filling

10 oz extra firm tofu
3/4 cup plant based milk
3 tbsp nutritional yeast
2 cloves garlic
1/2 tsp salt
1 tsp cumin
1 tbsp turmeric
1/2 tsp paprika
1/2 lemon juice of
1/2 tbsp olive oil
1 large red onion sliced
1/4 cup chickpea flour

US Customary - Metric

Instructions

Start by preparing the crust. Combine the the rice flour, buckwheat flour, chickpea flour, xanthan gum, salt and vegan butter in a large mixing bowl. Chop up the butter using a butter knife and combine well with the rest of the ingredients. Avoid using your hands at this point as this may melt the butter.
Add the flax egg and ice cold water. Combine using the butter knife, then mix quickly using your hands until a dough forms. Leave to chill in the fridge for 15-20 minutes. Preheat the oven to 180 degrees C/350 F and use this time to make the filling.
Start by adding the tofu, plant based milk, nutritional yeast, garlic, salt, cumin, turmeric, paprika and lemon juice to a high speed blender or food processor. Blend until very smooth and no graininess remains.
Heat the olive oil in a non-stick frying pan and sauté the onion for 3-4 minutes, until fragrant. Then, pour in the sauce and chickpea flour, and stir for 2-3 minutes to allow it to thicken.
Remove the dough from the fridge and roll out into a thin sheet, around 1/3 inch in thickness. Press into a quiche tin and trim around the edges. You can bake the excess dough to crumble on top of the finished quiche at the end. Poke a few rows of holes in the bottom of the pie.
Pour in the tofu filling and bake in the preheated oven for 25-30 minutes.

Nutrition

Gluten-free Vegan Bread With Walnuts

Jun 30, 2020 · Leave a Comment

My favourite gluten-free vegan bread with walnuts! This loaf is soft and fluffy, with an indulgent texture and a crunchy outside. Perfect served with avocado, vegan butter, or peanut butter, and also dipped in soup!

I’ve never been the biggest fan of supermarket bread. It just isn’t the same as homemade bread straight from the oven, slathered with vegan butter and enjoyed to the fullest. That’s why I make my own bread as much as possible, at least once a week. And although there’s an abundance of different bread-making techniques out there, I try to stick to the most straightforward methods possible to save time, and still end up with a fantastic result.

So, here’s a bread recipe that’s my go-to at the moment. Give it a go and you might change your mind on the negative reputation of gluten-free and egg-free bread!

About this gluten-free vegan bread with walnuts

Can we take a moment to appreciate that crunchy, golden brown crust?! That’s probably one of my favourite things about this bread. You pop a slice in the toaster in the morning, add your favourite spread and tuck into the crunchy crust, followed by a soft and fluffy centre that practically melts in your mouth. The flavours are earthy and rich, with a subtly sweet aftertaste and absolutely no weird interference from any of the ingredients used. Sounds like a dream, doesn’t it?!

Now, this is a bit more of a denser loaf, resembling rye bread and even to an extent banana bread rather than the light and airy sandwich bread variety. But fear not, because it’s certainly not heavy. Trust me, I’ve made some disaster loaves in the past that weighed as much as bricks. This one, however, is neither overly thick, nor tasteless or grainy. You can enjoy it with both sweet and savoury toppings, as a side dish or as an appetiser before your main course.

Ingredients you’ll need

Any unsweetened plant based milk of your choice.
Good quality sea salt.
Maple syrup. Don’t leave this out as it’s crucial for the right balance of flavours.
Dry yeast.
Ground flaxseed + water to make a flax egg.
Buckwheat flour.
Rice flour. Ensure to get the finest ground you can find to avoid a grainy texture and to make sure this flour combines well with the other ingredients.
Xanthan gum.
Chopped walnuts

How to make the yummiest gluten-free walnut bread

First, combine the plant based milk, salt, maple syrup and yeast in a mixing bowl and set aside for around 10 minutes to activate the yeast. You know that it’s active when the mixture starts to foam.

Meanwhile, stir together the ground flaxseed and water and set aside to soak for 10 minutes.

Gluten-free bread dough in a mixing bowl

Add the flax egg to the yeast mixture, then add the oat flour, rice flour, xanthan gum and chopped walnuts. Mix together really well until a sticky dough forms.

Transfer the dough into a loaf tin and set aside to rise, covered, for around 40 minutes. With around 10 minutes left, preheat the oven to 180 degrees C/350 F.

Baked loaf of gluten-free vegan bread on a cooling rack

Bake the bread in the preheated oven for 25-30 minutes. The crust should be golden brown and a toothpick should come out dry from the centre.

Storing and freezing vegan bread

You can store this bread lightly covered (for instance, with a tea towel) at room temperature for up to 5 days. It is also super freezer-friendly: store slices in a ziplock bag and freeze for up to around 4 months, taking out the slices and leaving them to thaw at room temperature or in the toaster as required.

Serving suggestions for this loaf

Serve with mashed avocado, sea salt and a hint of lemon juice.
Spread with nut or seed butter of your choice.
Top with chopped veggies and hers.
Serve on the side of a soup such as my broccoli ‘cheese’ soup and vegan wild rice soup.
Spread with vegan butter after heating it up in the toaster.

Tips and tricks

I wouldn’t recommend subbing any of the flours listed above. However, if you try one out and it turns out great then be sure to let me know!
Use the spoon and level method for measuring out flour using cups. This means using a large spoon to transfer the flour to the measuring cups, and then scraping the excess of the top using a flat edge.
If you have one, try and use a food scale for the best results.
Give the yeast enough time to activate. If the mixture is not frothy, that means it hasn’t activated yet.

More savoury vegan baking recipes

Let me know in the comments: have you ever tried making your own bread at home? If you give this gluten-free vegan bread with walnuts a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below.

Print Recipe

Gluten-free Vegan Bread With Walnuts

Fluffy gluten-free vegan bread with walnuts! This load if crunchy on the outside and soft on the inside, with plenty of flavour and the ideal texture: no graininess or excessive crumble! Perfect with avocado and nut butter, or as a side dish. Oil-free and easy.

Prep Time50 mins

Cook Time30 mins

Total Time1 hr 20 mins

Course: Side Dish

Cuisine: Vegan

Keyword: Baking, bread, Buckwheat flour, rice flour, side dish, Snack

Servings:

Calories: 177kcal

Author: Maria Gureeva

Equipment

Conventional oven
Mixing bowl
Bread tin

Ingredients

1 1/2 cups plant based milk
1/2 tsp salt
1/4 cup maple syrup
2 tbsp dry yeast
2 tbsp ground flaxseed
3 tbsp water
1 1/4 cup buckwheat flour
1 cup rice flour
1 tbsp xanthan gum
1/4 cup walnuts chopped

US Customary - Metric

Instructions

Combine the plant based milk, salt, maple syrup and yeast in a mixing bowl and set aside for around 10 minutes to activate the yeast. You know that it's active when the mixture starts to foam.
Stir together the ground flaxseed and water and set aside to soak for 10 minutes.
Add the flax egg to the yeast mixture, then add the buckwheat flour, rice flour, xanthan gum and chopped walnuts. Mix together really well until a sticky dough forms.
Transfer the dough into a loaf tin and set aside to rise, covered, for around 40 minutes. With around 10 minutes left, preheat the oven to 180 degrees C/350 F.
Bake the bread in the preheated oven for 25-30 minutes. The crust should be golden brown and a toothpick should come out dry from the centre.

Nutrition

Vegan Potato Salad With Smoky Tempeh

Jun 18, 2020 · Leave a Comment

This vegan potato salad is an easy-to-make side dish that’s perfect for BBQs and warm weather. Served with delicious smoky tempeh, it is a dish that everyone will love. Gluten-free and ready in under 30 minutes.

Wow, it surely has been a while since I’ve posted on this blog (well, at least it feels like it). I had the full intention of posting recipes without a break, but the last few weeks of uni got muuuch busier than I expected. So yeah, I had to take a bit of a break to stop myself from going crazy lol. But I can also now say that I have completed my very memorable first year at university, with way fewer essay crises than expected. And now I can have a hopefully relaxing summer, and get back to sharing some recipes with you guys!

(Edit: as I’m updating this blog post almost a year later, I’m coming to the end of the last week of my second year, which I completed from home. How time flies, and how times change!)

Vegan potato salad with tempeh bacon

Now, let’s talk about this vegan potato salad. It’s just one of those classic meals that reminds you of summertime, good weather, and afternoons spent enjoying the outdoors. It’s also very easy to veganise and tastes just like (or even better) than the original, which means no one gets to miss out!

This vegan potato salad certainly doesn’t miss any flavour. The creamy dairy-free mayo complements a range of crunchy vegetables which add both texture and variety. I added cucumber and red onion, but you can customise it however you’d like. To take this potato salad to the next level, I also added smoky tempeh, which has a ‘bacon’-like quality. The secret ingredient here is liquid smoke, which I’m obsessed with especially when it comes to BBQ recipes.

Stick the temph in the oven while you prepare the rest of the salad, and the result is crunchy on the outside, slightly spicy, and a perfect compliment for the mild potato salad. Finally, the addition of fresh dill right at the end really helps to bring the dish together.

This is just a classic recipe that will never get old. I totally feel like making it every day during the summer months!

Reasons to love this vegan potato salad

It’s…

An ideal dish for summer outdoor events
Flavourful
Easy to make and beginner-friendly
Non-vegan approved
Gluten-free
Versatile
A great family-friendly meal

How to make this simple vegan BBQ dish

Preheat the oven to 200 degrees C/400 F.

Tempeh in a smoky sauce in a mixing bowl

Add the tempeh, liquid smoke, tamari, maple syrup, paprika and garlic granules to a small mixing bowl and stir together rally well.. Arrange on a sheet of greaseproof paper or a lightly-greased baking tray and bake in the preheated oven for 15-20 minutes, until crispy.

Meanwhile, boil the potatoes for 12-15 minutes, until fork tender.

Dairy-free salad in a mixing bowl with potatoes vegetables and herbs

Add the potatoes, red onion, cucumber, vegan mayonnaise, tahini, nutritional yeast, salt, pecans, and dill to a large mixing bowl and stir together really well. Stir immediately with the tempeh on top, or leave to chill in the fridge for 15+ minutes.

Other vegan summer recipes

Let me know in the comments: what’s a dish that always reminds you of summer? If you give this vegan potato salad recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Print Recipe

Vegan Potato Salad With Smoky Tempeh

This vegan potato salad is an easy-to-make side dish that's perfect for enjoying in the summer. Served with delicious smoky tempeh, it is a dish that everyone will love. Gluten-free and ready in under 30 minutes.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: Vegan

Keyword: BBQ, easy, Gluten free, party food, potato salad, Potatoes, salad, side dish, summer

Servings:

Calories: 710kcal

Author: Maria Gureeva

Equipment

Conventional oven
Small mixing bowl
Saucepan
Large mixing bowl

Ingredients

For the smoky tempeh

7 oz tempeh chopped into bite-sized pieces
2 tsp liquid smoke
2 tbsp tamari
1/2 tsp paprika
1 tbsp maple syrup
1/2 tsp garlic granules

For the salad

2 lbs new potatoes chopped
1/2 large red onion chopped
1/2 large cucumber chopped
1 cup vegan mayonnaise
1 1/2 tbsp tahini
1/2 tsp salt
2 tbsp nutritional yeast
1 tsp sea salt or to taste
1/4 cup dill chopped

US Customary - Metric

Instructions

Preheat the oven to 200 degrees C/400 F.
Add the tempeh, liquid smoke, tamari, maple syrup, paprika and garlic granules to a small mixing bowl and stir together rally well.. Arrange on a sheet of greaseproof paper or a lightly-greased baking tray and bake in the preheated oven for 15-20 minutes, until crispy.
Meanwhile, boil the potatoes for 12-15 minutes, until fork tender.
Add the potatoes, red onion, cucumber, vegan mayonnaise, tahini, nutritional yeast, salt, pecans, and dill to a large mixing bowl and stir together really well. Stir immediately with the tempeh on top, or leave to chill in the fridge for 15+ minutes.

Nutrition

Vegan Lentil Burgers

Jun 16, 2020 · 1 Comment

The yummiest vegan lentil burgers made with just a handful of simple ingredients! Serve in a bun, with a side salad, or however you’d like for a perfect lunch or dinner. They are soft, moist and uncomplicated. Gluten-free and oil-free.

As a food blogger, some days you have brilliant luck and all your recipes succeed the first time round. Other recipes, however, require a few attempts of reiteration and testing. Sometimes, a lot more than a few. Veggie burgers definitely fall into the latter category. You want them to be soft, without falling apart. You want crunchiness on the outside, but not dryness throughout. That’s why you have to get the right combination of ingredients in that amount.

And I’m not going to lie that it did take a good few attempts to get this one right. But – the result justified the effort. If you’re looking for a vegan burger to try that actually tastes good, I’ve got your back!

Gluten-free vegan lentil burgers

When it comes to vegan burgers, the 3 most common complaints I hear is that they are: a) too dry b) fall apart and c) flavourless. Rest assured that these avoid all those problems, hence I’m just a little bit obsessed right now.

The texture is on point, with just the right amount of softness on the outside and a crunchy outside. Furthermore, the flavour is great too: you don’t even need a sauce or any extras to find these enjoyable! You can also enjoy them hot or cold, making these burgers ideal for lunchboxes which don’t necessitate reheating.

They are also pretty versatile and only need 4 main ingredients (not including spices and condiments). Beyond this, you can tailor the flavour to your own liking. For instance chilli peppers/jalapenos make an excellent spicier burger!

Serving suggestions for these vegan burgers

Of course, you can eat them in a traditional burger form with other fillings, such as vegetables, leafy greens, and a sauce of your choice. I love vegan mayo or sour cream. Or, you can serve them with a side salad, in a wrap or by themselves with a dip of your choice. It’s going to be delicious regardless!

Ingredients you’ll need

Walnuts
Uncooked red lentils
Oat flour
Grated carrot
Mustard (ensure vegan and gluten-free)
Paprika
Cumin
Dried basil
Tamari

How to make the best vegan lentil burgers

First, preheat the oven t0 180 degrees C/350 F. Cook the lentils according to packaging instructions until softened, but not mushy – this usually takes around 7-8 minutes. Drain and rinse when done.

Dough for vegan burgers in a mixing bowl

Add the walnuts and lentils to a blender or food processor. Pulse until a walnut ‘paste’ forms.

Transfer the walnut and lentil mixture to a large mixing bowl together with the oat flour, carrot, mustard, paprika, cumin, dried basil and tamari. Stir together really well, using your hands if necessary to form a ‘dough’.

Veggie burgers on a baking tray before cooking

Vegan lentil burgers on a sheet of parchment paper on top of a chopping board

Using around 1/3-1/2 cup dough per burger, shape the dough into patties and lay them out on a sheet of baking paper over a baking tray.

Bake for 25-30 minutes, until golden brown and crispy on the outside.

Vegan Lentil Burgers (Gluten-free & Oil-free)

The yummiest vegan lentil burgers! These are soft, full of flavour, great for serving in buns or with a side salad. Gluten-free & oil-free.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Vegan

Keyword: burger, lentils, oat flour, Red lentils, walnuts

Servings: burgers

Calories: 315kcal

Author: Maria Gureeva

Equipment

Conventional oven
Blender or food processor
Mixing bowl
Baking tray
Parchment paper

Ingredients

1 cup red lentils dry
1/2 cup walnuts
1 cup oat flour
1/2 cup carrot peeled and grated
2 tsp mustard ensure vegan and gluten-free
1 tsp paprika
1 tsp cumin
1 tsp dried basil
2 tbsp tamari

US Customary - Metric

Instructions

First, preheat the oven t0 180 degrees C/350 F. Meanwhile, cook the lentils according to packaging instructions until softened, but not mushy - this usually takes around 7-8 minutes. Drain and rinse when done.
Add the walnuts and lentils to a blender or food processor. Pulse until a walnut 'paste' forms.
Transfer the walnut and lentil mixture to a large mixing bowl together with the oat flour, carrot, mustard, paprika, cumin, dried basil and tamari. Stir together really well, using your hands if necessary to form a 'dough'.
Using around 1/3-1/2 cup dough per burger, shape the dough into patties and lay them out on a sheet of baking paper over a baking tray.
Bake for 25-30 minutes, until golden brown and crispy on the outside.

Nutrition

Chewy Gluten-Free Vegan Cookies

Jun 13, 2020 · Leave a Comment

These chewy gluten-free vegan cookies could impress anyone! They are soft, with the perfect amount of sweetness and melt in your mouth. Serve with a scoop of dairy-free ice cream for ultimate deliciousness!

If I could only have one sweet treat for the rest of my life, it would be a tie between brownies cookies. Picking between them is too hard. I’m a chocolate lover through and through, for sure. But cookies are SO versatile and incredibly easy to make, too.

Needless to say, the subject of today’s blog post is cookies. More specifically, my favourite chewy cookies that also happen to be vegan and gluten-free!

The yummiest gluten-free vegan cookies

Gluten-free and vegan baking is often a bit trickier than baking with regular ingredients. I’ve had experiments before where cookies turned out either too soggy, too hard, incapable of staying together, etc.

But this formula is one of my favourites. If you’re like me and prefer your cookies on the chewier/stickier side, you’re gonna love these ones. They are incredibly soft and taste their best fresh from the oven or reheated in the microwave. Seriously, you’ll feel like you’re eating bakery cookies and impress anyone regardless of their dietary preferences!

Plus, you only need around 20 minutes in total to make these. So, no waiting around for when those ‘I’ve just eaten dinner but want something sweet’ cravings hit. Trust me, we’ve all been there lol.

Ingredients you’ll need

Now, I wouldn’t recommend changing any of these ingredients because the final result will differ. But if you do change something and it turns out good, do let me and other readers know in the comments!

Brown rice flour.
Buckwheat flour. Don’t worry, this won’t make the cookies taste like buckwheat at all!
Coconut sugar.
Baking powder.
Baking soda.
Apple cider vinegar.
Flax egg.
Vanilla extract.
Coconut oil.
Plant based milk of your choice.
Chocolate chips or chocolate buttons (optional but very highly recommended).

How to make these gluten-free vegan cookies

It’s incredibly simple!

First, preheat the oven to 180 degrees C/350 F.

Next, combine the dry ingredients in a large mixing bowl: brown rice flour, buckwheat flour, coconut sugar, baking powder and baking soda. In a separate mixing bowl, combine the wet ingredients: apple cider vinegar, flax egg, vanilla extract and coconut oil.

Wet and dry ingredients for cookies in a bowl

Add the wet ingredients to the dry and mix together until a crumbly mixture forms. Then, add the plant based milk and continue mixing to form a dough, using your hands if necessary.

Using around 2 tbsp dough per cookie, roll the dough into balls and press them down slightly on a baking tray lined with parchment paper. If you want to, you can add chocolate chips to the dough, but I added a large chocolate button in the middle of each cookie.

Bake in the oven for 10-12 minutes, leaving to cool for 5-10 minutes before eating.

Chewy Gluten-free Vegan Cookies

The best chewy gluten-free vegan cookies! These are incredibly soft and practically melt in your mouth, as well as easy to make and great for a simple sweet treat.

Prep Time5 mins

Cook Time12 mins

Total Time17 mins

Course: Dessert, Snack

Cuisine: Vegan

Keyword: brown rice flour, Buckwheat flour, chocolate, cookies, Dessert, Snack

Servings: large cookies

Calories: 323kcal

Author: Maria Gureeva

Equipment

Conventional oven
Mixing bowl x 2
Baking tray
Parchment paper

Ingredients

1 cup brown rice flour
1/2 cup buckwheat flour
1 cup coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp apple cider vinegar
1 flax egg 1 tbsp flax seeds + 2 tbsp water, set aside left 10 minutes
1/2 tsp vanilla extract
1/2 cup coconut oil melted
1/4 cup plant based milk
8 large vegan chocolate buttons or 1/3 cup vegan chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 180 degrees C/350 F.
Combine the dry ingredients in a large mixing bowl: brown rice flour, buckwheat flour, coconut sugar, baking powder and baking soda.
In a separate mixing bowl, combine the wet ingredients: apple cider vinegar, flax egg, vanilla extract and coconut oil.
Add the wet ingredients to the dry and mix together until a crumbly mixture forms. Then, add the plant based milk and continue mixing to form a dough, using your hands if necessary.
Using around 2 tbsp dough per cookie, roll the dough into balls and press them down slightly on a baking tray lined with parchment paper. If you want to, you can add chocolate chips to the dough, but I added a large chocolate button in the middle of each cookie.
Bake in the oven for 10-12 minutes until golden brown, and leave to cool for around 5-10 minutes before eating.

Nutrition

How To Make Tofu Taste Good (10 Tips!)

Jun 8, 2020 · Leave a Comment

Learn how to make tofu taste good with this ultimate guide! Featuring 10 tips that will make cooking with tofu easy and help you give your tofu greater texture, flavour, and versatility.

Who else is a massive tofu fan?! I mean, I eat it pretty much every single day, oftentimes straight out of the packaging. But I’ve reached a whole different level of vegan and I don’t quite expect anyone else to do that lol. Hence I’m writing this post to hopefully convert anyone who’s yet to try tofu or has had bad experiences with it in the past, to turn tofu haters into tofu lovers.

Tofu, unfortunately, has a negative reputation outside the vegan community, and sometimes within it too. And I get why – the uncooked texture is strange and watery. The best way to describe the natural flavour of tofu is probably ‘plain’. But that in many cases is actually an advantage! Plainness = soaking up plenty of flavour when you cook it correctly. And the right preparation will leave none of the original squidgy texture intact!

The following guide will take you through my top tips for making tofu taste amazing and include recipes for you to practice on. Trust me, with a lot of them you won’t even realise that you’re eating tofu!

What is tofu?

Tofu is made out of soy milk which is then condensed into blocks and comes in many different formats. For vegans, it’s a great source of protein and a wide variety of vitamins and minerals. As someone that loves working out, I love it as a source of protein and find it super satiating too.

How to make tofu taste good?!

These are some of my favourite ways to use tofu in my meals and make it taste great every time. If you have any more, be sure to share them in the comments with myself and other readers!

1. Understand the different tofu varieties

In the grocery store, you’ll come across various types of tofu, and it’s important to understand the different tofu types because they all have different purposes. Basically, what distinguishes them is how much they have been pressed and thus how much water they hold. I encourage you to try as many as possible to see which one you like best!

Silken tofu

Silken tofu is very soft, and crumbles up easily too. It has a smooth texture, almost like custard, and the highest water content in comparison to the other tofu types. You commonly find it used in miso soup and it’s also the best tofu variety for blending. Think soups, smoothies, salad dressings and so much more. I love using it to replace egg in a vegan egg salad, too.

Firm tofu

Firm tofu is the most commonly-used type of tofu. It’s a lot harder than silken tofu, but still porous and softer than extra firm tofu. Firm tofu is incredibly versatile, perfect for frying, baking, air-frying, marinading, and so much more. It usually retains a softer texture during the cooking process and the best option for marinading.

Extra firm tofu

I use extra firm tofu a lot, it’s one of the top 10 stales in my fridge for sure. Extra firm tofu usually comes submerged in a little bit of liquid or none at all, and frequently doesn’t need to be pressed. After preparation, it has a chewier and denser texture than firm tofu.

2. Press your tofu

Everyone says this, and for good reason. Although, remember that it’s not always necessary: for instance, pressing extra firm tofu can make it too dry and the distinguishing quality of silken tofu is its softness. But in general, pressing tofu will help you achieve better texture and a quicker cooking time too.

The easiest way to press tofu is certainly with a tofu press, than you can buy through online eCommerce outlets for around $10-15 dollars. Alternatively, cover the tofu with a paper towel and stack heavy objects on top of it, such as a frying pan and a stack of books. Leave it for at least half an hour.

3. Marinade the tofu – for long enough

I looove marinading tofu – for instance, I sometimes make a batch of BBQ tofu to snack on during the week! You can create whatever flavour you want, whether spicy, rich and savoury, umami, or subtly sweet. Marinade for at least 30 minutes, or preferably for 4+ hours/overnight. Do this in a covered shallow dish.

4. Use cornstarch for the crispiest tofu

My favourite way to make tofu taste good? Make it crispy! Either transfer the cornstarch (arrowroot powder works too) in a bowl and dip the tofu, or add it to a ziplock bag together with tofu cubes and shake to coat. Then, simply pan fry it until golden and crispy on all sides! You don’t need a lot of oil for this – 1-2 tbsp works perfectly well. The pan-frying process takes 10-15 minutes in total, but ensure to rotate the cubes every 2 or 3 minutes to ensure crispiness on all sides.

5. Use sesame oil for pan-frying

A lot of the tofu dishes on this website don’t use any oil at all because I personally don’t eat a lot of oil. But, tofu pan-fried in sesame oil is one of the yummiest things ever! It helps add a lot more flavour than olive oil and takes heat better too.

6. A good sauce is your best friend

Now, keep in mind that even if you marinade tofu for hours, it might still not live up to its full potential of comfort and flavour. This is where sauces come in. In general, a sauce can take a boring dish to the next level, so don’t skimp on this. And there are just so many options!

For instance, my sesame peanut tofu is creamy with a sweet undertone. Sweet and sour tofu is another one of my favourites. In my simple pasta bake, it goes perfectly well with the creamy, slightly cheesy sauce the pasta is baked in. But even something as simple as crispy tofu made following the steps described above and then dipped in ketchup can be delish!

7. Crumble it up

When crumbled up, tofu can be used as a great meat alternative in dishes such as my smoky tofu eggplant pasta and vegan spaghetti bolognese. I also love adding it to curry to impress non-vegans because they don’t even realise they’re eating tofu! And of course, tofu scramble is a fantastic alternative to scrambled eggs. You can even turn it into oat and tofu vegan ‘egg’ muffins.

8. Use your blender

You may worry that your sauces/soups etc will contain a distinctive tofu-y flavour, but fear not because tofu is very neutral in taste. It’s super easy to mask it with other ingredients.

For blending, I’d recommend using silken tofu in both sweet and savoury dishes for the creamiest, smoothest texture that will impress anyone. Firm or extra firm tofu results in a denser texture, and you may need to use a high speed blender such as a Vitamix to get rid of graininess.

You can use tofu to make a wide variety of dishes. For instance, how about some tahini garlic pasta?! Or butternut squash mac and cheese? For a sweet option, make a dreamy protein chocolate smoothie bowl with cookie dough bites.

9. Eat it hot or cold

If it’s one of those days when you don’t feel like cooking, you can still enjoy tofu! It’s delicious eaten either hot or cold, as long as you use a good marinade/sauce. My cold spaghetti salad with balsamic tofu is a great example!

10. Freeze tofu

Freezing tofu, either as cubes or as a whole block, results in a chewier, denser texture, so definitely give it a try if that’s what you prefer. Defrosted tofu also absorbs flavours better. Give both options a try and see which one you prefer! When it comes to tofu tricks, you definitely have to experiment and see which ones work the best for you.

And that’s it from me for today on how to make tofu taste good! Let me know: what’s your favourite way to cook with tofu? What’s a tofu-based dish you could never get bored of? Reply in the comments or send me a DM on Instagram!

Potato Waffles

Jun 5, 2020 · Leave a Comment

Make these vegan potato waffles for a comforting savoury breakfast! Crunchy on the outside, soft and fluffy on the inside, these practically melt in your mouth and are great for brunch too. Oil-free, easy to make with just 7 ingredients.

Are you a breakfast person? I’ve evolved to love breakfast since starting to experiment more with options that aren’t porridge – regardless of how amazing porridge is. As with other meals, there’s endless room for creativity. Even popular, standard recipes can be reinvented in countless ways.

Take these potato waffles, for example. They’re a new favourite breakfast of mine and I think you need to try them if you’re looking to start your morning with wholesome goodness! Although, they are perfect for any meal, at any point in the day. Yep, even as a midnight snack!

Gluten-free vegan potato waffles

In the past, I haven’t always had the best luck with vegan waffles. For some reason, they’re just trickier than pancakes, but that didn’t put me off from trying new variations, including of the savoury kind – and I have to say that using potatoes as a base for waffles is at the top of my list of foods that I could never get bored of.

The end result is exactly what you’d except from a phenomenal waffle. They are perfectly crunchy on the outside, but super soft and fluffy on the inside – not undercooked, not overcooked or dry, just perfect. These certainly melt in your mouth! The addition of spring onions and dill adds a herby freshness, and they are delicious served either hot or cold.

Potato waffles are actually quite nostalgic for me, because when I first moved to the UK I became obsessed with store-brought potato waffles to the point where I could easily eat 10 in one sitting. Eventually, my mum started making them herself as a healthier alternative – and it turned out an ‘accidentally vegan’ mean I love to this day! Not only as breakfast/brunch but also breakfast for dinner. After all, one of the perks of being an adult is eating breakfast any time of day ;).

What you’ll need

I would not recommend changing these ingredients as it may bring about an undesired result – however, if you switch any of them out and it turns out good, do let me know!

Potatoes, baked or boiled whole.
Minced garlic.
Spring onion.
Dill.
Salt.
Flax egg (ground flaxseed soaked in water for 5-10 minutes)
Tapioca flour.

How to make the best vegan potato waffles

First of all, bake the potatoes at 200 degrees C/400 F for 45-50 minutes, until fully cooked through (this will vary depending on the size of the potatoes you use).Set aside until cool enough to handle, then peel.

Around 10 minutes before the potatoes are done, soak the ground flaxseeds in water.

Start preheating your waffle iron, and in the meantime transfer the potatoes to a large mixing bowl and mash really well (do NOT blend as this will make the dough runny). Then, add the garlic, spring onion, dill, salt, flax egg and tapioca flour. Mix thoroughly to combine.

Add 1-2 heaping tablespoons of the batter into each waffle cavity. The batter will be very thick, but do not worry because it will spread out once you close your waffle iron. You may need to use a cooking spray to prevent sticking, depending on the waffle iron you use.

Cook until crispy and golden brown: the necessary time will depend on your waffle maker, but for me each waffle took around 7-8 minutes.

Storing and freezing vegan waffles

These are the best eaten immediately for maximum crunch and fluffiness, but you can also leave them in the fridge for 2-3 days in an airtight container, or freeze for up to a month. Reheat in the toaster or microwave when necessary.

Serving suggestions

You can eat these waffles by themselves with a dip of your choice, like ketchup or vegan sour cream. I also love adding refreshing guacamole to these waffles and maybe an extra sprinkling of fresh herbs, You can also spread them with vegan butter, or serve with a simple tofu scramble/baked beans. Will be incredibly yum regardless!

Other savoury breakfast ideas

Oat and tofu vegan egg muffins
Breakfast burrito bowl
Savoury oatmeal and zucchini with black beans
Buckwheat pancakes with tahini veggie slaw
White bean skillet potatoes with garlic mushrooms

Let me know in the comments: do you like to make waffles from scratch? If you make these gluten-free vegan potato waffles a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Print Recipe

Vegan Potato Waffles (Gluten-free & Oil-free)

These gluten-free vegan potato waffles are crispy on the outside, soft and fluffy on the inside, and incredibly delicious. They're perfect for a wholesome breakfast or brunch, or even breakfast for dinner! Oil-free and easy to make.

Prep Time1 hr

Cook Time40 mins

Total Time1 hr 40 mins

Course: Breakfast

Cuisine: Vegan

Keyword: breakfast for dinner, Brunch, Potatoes, savoury breakfast, waffles

Servings: waffles

Calories: 175kcal

Author: Maria Gureeva

Equipment

Saucepan
Mixing bowl
Waffle maker

Ingredients

1.9 lbs potatoes
2 tbsp ground flaxseed
2 cloves garlic minced
1/3 cup spring onion chopped
1/3 cup dill chopped
1/2 tsp salt
1/3 cup tapioca flour

US Customary - Metric

Instructions

First of all, bake the potatoes at 200 degrees C/400 F for 45-50 minutes, until fully cooked through (this will vary depending on the size of the potatoes you use).
Around 10 minutes before the potatoes are done, soak the ground flaxseeds in 3 tbsp water (per 2 tbsp flaxseeds).
Set the potatoes aside until cool enough to handle, then peel.
Start preheating your waffle iron, and in the meantime transfer the potatoes to a large mixing bowl and mash really well (do NOT blend as this will make the dough runny). Then, add the garlic, spring onion, dill, salt, flax egg and tapioca flour. Mix thoroughly to combine.
Add 1-2 heaping tablespoons of the batter into each waffle cavity. The batter will be very thick, but do not worry because it will spread out once you close your waffle iron. You may need to use a cooking spray to prevent sticking, depending on the waffle iron you use.
Cook until crispy and golden brown: the necessary time will depend on your waffle maker, but for me each waffle took around 7-8 minutes.

Notes

Do not worry if the batter is very thick as it will spread out - this is what allows the waffles to crisp up nicely.

Nutrition

Sweet Potato Gnocchi

Jun 1, 2020 · Leave a Comment

Gluten-free vegan sweet potato gnocchi! Make egg-free and dairy-free gnocchi from scratch using just 5 ingredients and serve with a sauce of your choice for comforting, hearty deliciousness. Gluten-free, oil-free, simple and wholesome.

We need to discuss gnocchi. Aka, my new favourite thing to make. Gluten-free vegan gnocchi is pretty readily available across health food stores and supermarkets, but there’s a certain joy in making something like gnocchi from scratch. And it tastes better too! Especially to a sweet potato lover like myself – I’ve seriously been all over them recently.

So, set aside a little bit of time, make your gnocchi, pick a delicious sauce of your choice, and a gourmet at-home dinner is ready to go!

About these gluten-free vegan sweet potato gnocchi

Homemade gnocchi is definitely my new obsession. Or just gnocchi in general – an underrated food! I love the soft texture, the chewiness, and the versatility of serving suggestions too.

It’s surprisingly easy to make, too. Granted, gnocchi does require a little bit more ‘hands-on’ involvement than a lot of my dinners, but it’s worth it 100%. As you can see, I simply rolled my gnocchi into little balls instead of a common gnocchi shape to keep it as easy and fuss-free as possible. In general, sweet potato gnocchi can be a little harder to shape than gnocchi made from white potatoes, but it will taste amazing regardless.

How to make vegan sweet potato gnocchi

First, bake your sweet potatoes until soft and caramelised – this usually takes around 45-50 minutes, depending on the size of the potato.

Leave to cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.

Sweet potato gnocchi dough on a chopping board

Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine in the same way with the rice flour and tapioca flour.

Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don’t add too much as this will result in gnocchi that are too dry.

Gnocchi shapes being formed on a chopping board

Sweet potato gnocchi on a chopping board

Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish. As you can see, I simply rolled mine into little spheres.

How to cook vegan gnocchi

Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.

Storing and freezing sweet potato gnocchi

Gnocchi is great for batch cooking ahead of time and freezing. You can keep it in an airtight container in the fridge for around a week, and freeze for even longer.

To freeze, arrange them over a floured baking tray and freeze for a few hours. Then, transfer them to a freezer bag or a freezer-friendly container. When ready to serve, simply cook them from frozen in boiling water as normal.

Gnocchi serving suggestions

Oftentimes, I like to keep it as simple as possible by tossing with vegan butter and a pinch of salt, or dipping in ketchup.
Here, as you can see, I served them with vegan sour cream.
Vegan cashew cream is a great versatile sauce. Simply add a couple tbsps, thinning it out with water if necessary.
You can even stir it into vegan lentil bolognese!
Avocado and sweet potato go really well together, so how about some chunky guacamole?!
Pesto also works really well – if buying from the store, ensure it’s vegan quite a few brands contain dairy.

Gluten-free Vegan Sweet Potato Gnocchi

Soft, chewy gluten-free vegan sweet potato gnocchi! Serve with a sauce of your choice for ultimate comforting deliciousness. Oil-free and great for batch cooking and freezing.

Course: Main Course

Cuisine: Italian, Vegan

Keyword: Chickpea flour, gnocchi, pasta, sweet potato

Servings:

Calories: 269kcal

Author: Maria Gureeva

Equipment

Conventional oven
Mixing bowl
Potato masher
Saucepan

Ingredients

15 oz sweet potato
1 tsp sea salt
1 tbsp ground flaxseed
3/4 cup rice flour + 2 tbsp
1/4 cup tapioca flour
1/4 cup chickpea flour

US Customary - Metric

Instructions

Preheat the oven to 200 degrees C/400 F and then bake the potatoes for around 45-50 minutes, until soft and caramelised.
Leave the potatoes cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.
Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine with the rice flour and tapioca flour.
Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don't add too much as this will result in gnocchi that are too dry.
Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish.
Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.

Video

Nutrition

Vegan banana pancakes with chocolate chips

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Instructions for the best vegan banana pancakes

You will love these easy pancakes!

Let me know in the comments: what’s your favourite breakfast or brunch recipe? If you give these vegan banana pancakes a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments with a star rating!

Vegan Banana Pancakes (Gluten-free)

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Let me know in the comments: what’s your favourite way to use tofu? If you give this gluten-free vegan quiche a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Easy Vegan Quiche (With A Gluten-free Crust)

Equipment

Ingredients

For the crust

For the tofu 'cheese' and onion filling

Instructions

Nutrition

About this gluten-free vegan bread with walnuts

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Storing and freezing vegan bread

Serving suggestions for this loaf

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Let me know in the comments: have you ever tried making your own bread at home? If you give this gluten-free vegan bread with walnuts a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below.

Gluten-free Vegan Bread With Walnuts

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Ingredients

Instructions

Nutrition

Vegan potato salad with tempeh bacon

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Let me know in the comments: what’s a dish that always reminds you of summer? If you give this vegan potato salad recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Vegan Potato Salad With Smoky Tempeh

Equipment

Ingredients

For the smoky tempeh

For the salad

Instructions

Nutrition

Gluten-free vegan lentil burgers

Serving suggestions for these vegan burgers

Ingredients you’ll need

How to make the best vegan lentil burgers

You will love these veggie burgers!

Let me know in the comments: what’s your favourite to make vegan burgers at home? If you give these vegan lentil burgers a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations on Instagram, and leave your feedback in the comments below together with a star rating!

Vegan Lentil Burgers (Gluten-free & Oil-free)

Equipment

Ingredients

Instructions

Nutrition

The yummiest gluten-free vegan cookies

Ingredients you’ll need

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You will love these cookies!

Let me know in the comments: what’s your go-to easy dessert? If you give these chewy gluten-free vegan cookies a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below together with a star rating.

Chewy Gluten-free Vegan Cookies

Equipment

Ingredients

Instructions

Nutrition

What is tofu?

How to make tofu taste good?!

1. Understand the different tofu varieties

Silken tofu

Firm tofu

Extra firm tofu