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Vegan cashew 'cheese' with cranberries and nuts recipe

Vegan cashew 'cheese' with cranberries and nuts recipe



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This 'cheese' is made from blended cashew nuts and miso paste. Delicious on toast or crackers with raw vegetables.

3 people made this

IngredientsServes: 8

  • 300g raw cashews
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon miso paste
  • 1 tablespoon nutritional yeast (optional)
  • For rolling
  • 1 tablespoon dried cranberries
  • 3 tablespoons walnuts
  • 1 tablespoon hazelnuts
  • 1 tablespoon freshly chopped rosemary

MethodPrep:40min ›Extra time:2hr chilling › Ready in:2hr40min

  1. Soak cashews in cold water for 4 hours, or in boiling water for 1 hour. Drain.
  2. Puree with salt, vinegar, miso and yeast in a food processor. Taste and adjust the seasonings according to your taste.
  3. Transfer the mixture to a piece of greased baking paper and form into a roll, twisting the ends of the paper to secure. Leave in the fridge to firm, at least 2 hours.
  4. Finely chop the cranberries, walnuts and hazelnuts; mix with the fresh rosemary.
  5. Remove the roll from the fridge and roll in the nut mixture. Serve with crackers or raw vegetable sticks.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by Alli Strnad

I made this for Thanksgiving, and everyone loved it! I added extra nutritional yeast and apple cider vinegar, as well as lemon juice as it helps hide any cashew taste. I also blended in a bit of crushed red pepper for a kick!Making it again for Christmas!-19 Dec 2018


Vegan cashew 'cheese' with cranberries and nuts recipe - Recipes

My go-to cashew cheese recipe allows you to whip up a creamy and delicious vegan cheese at home. Quick and easy—no fermentation required!

Those of you who have been reading this blog for a while know that I have a slight obsession with all things cashew. And especially cashew cheese.

Cashew cheese has found its way into countless vegan lunch bowls, salads, pasta recipes, and and sandwiches. I spread it on crackers when I’m feeling snacky. It has been the base of countless vegan toast meals.

When I mention cashew cheese to my clients, they often counter that it sounds like a lot of work. But making cashew cheese at home is really as simple as making hummus or bean dip.

Today, I’m sharing my go-to cashew cheese recipe. It’s the one I return to again and again. It’s flavorful, fast, and it doesn’t require any fancy home fermentation. I hope you’ll come to rely on it as much as I do!


How To Make Cashew Cheese

I started off with just a basic recipe and then quickly saw that I needed to add more cashews to make it really rich and lots more spices to make that cheese flavor really stand out.

Some recipes recommend you cook it all up with the agar agar powder (which is what makes it set) on the stove and then pour it out into your dish to set, but this doesn’t work at all when you use more cashews to make a thicker/more robust cheese, because then it’s too thick to stir up properly with the agar agar.

And since the agar agar needs to boil for at least a minute for that agar powder to set up properly I found it a much better plan to do it separately.

So basically, you make up a batch of cashew cheese sauce in the blender, but you spice it up more strongly than you would usually, to the point that if you taste it, you’ll be thinking: this is too strong!

But then you boil up a cup of water with agar agar powder on the stove, let that boil for a minute and then pour that mix into your cashew cheese sauce (conveniently still in the blender) blend it up again and then pour it all out into your dish to set.

The water and agar powder dilute the spiciness of the cheese and while setting it also dilutes it a bit so you have to start off strong to end up with perfectly spiced cashew cheese.

And it is simply fabulous! You can slice it into perfect slices and put them on crackers or bread or wherever you would eat a slice of cheese.

But you can mash it up too! It’s sliceable and hard enough to cut perfect slices, but you can also still smash it on a cracker if you want to.


Your vegan charcuterie board never looked so good with this herbed vegan cheese block. This cashew- and coconut oil-based cheese is packed full of herbs and other delectable spices.

Spread this cultured cream cheese on an everything bagel. | Yup It’s Vegan


Vegan Cheese Ball with Rosemary and Cranberries

I started making this years ago when I first started with a vegan diet and really missed cheese. It was so creamy and cheesy and satisfying and it was something that I could take to parties and know that I would have something to eat among all the party foods that I no longer wanted to eat.

The original recipe (I don’t remember where I found it or I’d give a shout out to whoever developed it) had oil in it, so when I stopped using oil I knew I wanted to try to make it work without that unhealthy oil. With some adjustments, it worked beautifully.

***Edited 12/30/19…Today I heard from the blogger (Melissa from The Stingy Vegan) that the original recipe came from. When I made the original post I had only had a handwritten recipe given to me a year or so ago by someone with no credit to the author. I have altered the recipe by removing the oil and increasing the nutritional yeast. Here is a link for the original recipe. https://thestingyvegan.com/cranberry-rosemary-vegan-cheese-ball/

Check out her blog for great recipes on a budget!

***Keep in mind that this is still a high-fat food and shouldn’t be a regular part of your diet if you are working on losing weight or dealing with diseases like diabetes or heart disease.***

I recommend making this a day ahead to give it time to get firm in the refrigerator. It can be made the same day and firmed in the freezer for a shorter time though.

The cashews should be soaked for several hours (I recommend overnight) or soaked in very hot water for a couple of hours.

I buy a 5 lb bag of these cashew pieces and keep them in the refrigerator. If you buy through my link, I will receive a few cents at no additional cost to you. I only recommend products that I use myself.

After soaking and draining the cashews, add them to a high powered blender. I use a Vitamix. Add all the other ingredients except the rosemary, cranberries, and walnuts.

Blend on low and use the tamper to push the ingredients into the blades. You’ll need to stop often and scrape down the sides of the blender. Keep blending, increasing the speed to high. Continue to stop and scrape and restart. It will take some time to get everything blended down to a smooth paste.

Once you have a smooth paste, add in the rosemary and cranberries and pulse a few times to mix it all together.

Line a small bowl with plastic wrap (I wish I could find something else to use, but so far nothing else has worked as well).

My bowl is about 2.5″ deep and 5″ wide.

Scoop the contents of the blender into the lined bowl. I use a silicone “spoonula” to get it all out of the blender. Mound it up.

Pull the plastic wrap up and over the top as smoothly as possible and twist it to seal. Isn’t he cute?

Refrigerate for several hours or overnight or if you are in a hurry, you can put it in the freezer for about 2 hours.

Toast the nuts in a dry frying pan until they are aromatic. Allow them to cool completely before chopping.

Chop the walnuts (or pistachios) in a food processor by pulsing. Put the chopped nuts in a shallow, wide bowl.

Remove the ball from the refrigerator and carefully peel the plastic wrap down. Keep the plastic wrap on the bottom and place it in your palm and turn it upside down into the shallow bowl filled with the chopped walnuts. Peel the plastic wrap off and gently roll the ball in the nuts to cover.

Place it on a tray surrounded by crackers, bread rounds and/or celery. Try not to eat the entire thing all by yourself!


Lemon Cranberry & Pistachio Cashew Cheese Ball

The perfect addition to any holiday party spread! Serve with fresh veggie sticks, figs and brown rice crackers.

Ingredients

  • 3 cups Raw Cashews, soaked 2-4 hours*
  • 1/4 cup Nutritional Yeast
  • 3 tbsp Coconut Oil, solid
  • 1/4 cup Lemon Juice
  • 2 tbsp Lemon Zest
  • 1/3 cup Pistachios, crushed (to coat)
  • 1/3 cup dried Cranberries, roughly chopped (to coat)
  • Water, as needed to blend (1 tbsp max.)
  • Pinch of Salt

Instructions

  1. Prep ahead by soaking your raw cashews in water, overnight is best but 2-4 hours is sufficient enough.
  2. Measure and add everything into a food processor (minus the cranberries & pistachios), pulsing until smooth. Scrape down the sides as needed.
  3. Scoop mixture into the center of plastic wrap and twist to form a ball. Chill for 1-2 hours. You can divide the cashew cheese into two for smaller portions.
  4. Remove from the fridge and roll in a mixture of dried cranberries and crushed pistachios, until completely covered.
  5. Cover again with plastic wrap and chill until ready to serve.

Notes

Will keep for up to 7-10 days, wrapped and refrigerated.

Courses Appetizer, Spread, Side

Cuisine Gluten-free, Vegan, Soy-free

Nutrition Facts

Calories 87

Total Fat 7 g

Sodium 12 mg

Total Carbohydrates 5 g

Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Vegan Holiday Cheese Ball

Full of cheesy flavor, guests will not even know that this holiday cheese ball is vegan!

The Perfect Vegan Cheese Appetizer

The holidays are full of delicious dishes. The first thing you usually see at any holiday party is food! My favorite part is seeing the appetizer table full of delicious dishes. It is the first sign of the food coma to come!

Sadly, I find that there always a ton of vegan options on the table. Sometimes, we think the best holiday dishes can’t be changed. But that is not true! There are plenty of ways to transform a holiday recipe into a vegan one. It sometimes can be a challenge, but it nevertheless has a tasty and healthy outcome. Plus, you can sneak a little more nutrients and veggies into your feast.

To be honest, I love cheesy appetizers. So, I knew I wanted to create a vegan cheese recipe that had all the festive appeal. And, I am not afraid of a challenge! This ambition resulted in a gorgeous vegan cheese ball I am so excited to share the recipe for.

This cheese ball recipe features a creamy cashew core, decorated with pistachio nuts and sweet cranberries. This gives it the traditional green and red colors to suit any holiday table. Just don’t forget to finish it off with a pretty honey drizzle.

Super Simple Cashew Cheese

There is one secret in this recipe and I am giving it away. Cashews make all the difference. They are the perfect base for vegan cheese. Their natural creamy texture just needs a few ingredients to enhance the flavor. These ingredients are all plant-based. Most importantly, they create a deliciously cheesy flavor we can’t resist.

The key to this recipe is nutritional yeast. This amazing condiment is full of flavor. Made from dehydrated yeast, it has a naturally cheesy-nutty flavor. Plus, you do not need much to get the flavor you need. Just two tablespoons of this stuff are enough to give this vegan cheese ball classic cheese flavor. Also, we cannot forget the importance of aromatics. Garlic and lemon give just the little kick we need to bring the cheese ball flavors together.

I also snuck in some cranberries too. A classic holiday ingredient, these dried fruits have the perfect balance of tartness and sweetness. With just a few tablespoons, the cranberries add a nice touch to the dish and even make it just a little prettier when cut on your plate.

How to Make a Vegan Holiday Cheese Ball

The recipe is simpler than you think. It requires a few basic steps that are very easy to follow. You can even make this recipe ahead of time too!

First, we need to make our cashew cheese. You need to soak your cashews for at least 2 hours prior to starting the recipe. This will soften them and make them much easier to blend. After the cashews are soaked, you can blend them (I used a nutri-bullet as it is super handy!) with garlic and lemon juice. Keep on blending until the mixture has an even and paste-like consistency. Then, scoop out the mixture into a mixing bowl.

In the bowl, add the rest of your cashew cheese ingredients. I suggest adding your nutritional yeast and coconut oil first. Make sure these are evenly incorporated into your cheese. Then, sprinkle in the cranberries and do the same. Now, it’s time to form your cheese ball!

Using your hands, roll the cheese into a ball. Then, place it back into the mixing bowl and lightly press down on the top to give the ball so that it has a flat base. Your fresh cheese ball will need to be refrigerated for at least 3 to 4 hours.

Now, it’s time for your cheese ball toppings. If you have whole pistachios, it’s time to grind them up in your food processor. Once your pistachios are ground, mix them in a new bowl with parsley and dried cranberries.

When your cashew cheese ball is ready, place it on a plate. Pour the toppings on it and gently press them to mold them to the cheese. Make sure that the ball is uniformly covered and, most importantly, pretty!

To serve, place your vegan holiday cheese ball on your favorite festive plate. Garnish it with an elegant rosemary sprig and a hefty drizzle of honey.


DIY: Vegan Cashew Cheese with Cranberries and Walnuts

Although more and more people are being raised with a wholly vegan diet from day one, there are also many who choose to pursue a plant-based diet after having been omnivorous for several years. If you ask the average vegan if there are any foods they miss from “before”, there’s a pretty good chance that cheese will be somewhere on their list. Spread on toast or stirred into pastas to make them creamy and savory, cheese adds both and creaminess to countless dishes, but the good news is that that luscious, cheesy goodness doesn’t have to be dairy based! Vegan cheeses can be absolutely delicious too, so you can celebrate their deliciousness as well as the fact that they’re cruelty-free.

I’ve found many recipes for vegan cheeses online, and some of them are really time-consuming and intense to prepare—we’re talking about days of prep work and intricate kitchen utensils, here—but there are also some great ones that only require a bit of time and effort, and ingredients that can be found pretty much everywhere. Their nutty, creamy saltiness is satisfying to even the most die-hard dairy lover, and they can be used in countless different ways.

This is one of my favorites: a chèvre-like soft cheese made of cashews, then crusted with walnuts and dried cranberries. It’s tangy, sweet, and creamy, and is absolutely gorgeous on crackers or toasted bagels. You can also use it as a filling in crescent rolls, phyllo pastry triangles, and other baked goods.

Related: How to Make Raw Vegan Sunflower Seed Milk

*Note: the ingredients listed below are just a serving suggestion. Feel free to omit the walnuts and just roll the cashew cheese log in the chopped cranberries for a really elegant presentation, or swap out the cranberries for fresh herbs if you’d prefer a savory version rather than a sweet one. This log is just as gorgeous when rolled in chopped parsley, summer savory, thyme, and cracked pepper as it is with chopped sundried tomatoes, capers and dill, or dried cherries. You can add some of the ingredients before you roll, or leave the cheese as it is and just coat the outside of it: experiment to your heart’s content, and enjoy!

Vegan Cashew “Cheese” with Walnuts and Cranberries

Ingredients:

  • 1 cup raw cashews (soaked for about 3 hours, then drained, rinsed, and patted dry)
  • 2 tbsp coconut or sunflower oil
  • 2 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • Water (as needed)
  • 1/4 tsp salt (I like to use pink Himalayan mountain salt, but sea salt works well too)
  • 1/3 cup dried cranberries, chopped finely
  • 1/4 cup walnuts, chopped finely (you can either use them raw or toast them, or swap in chopped pecans instead)

In a blender or food processor, blend your cashews, oil, vinegar, lemon juice, and salt on high speed until it grinds fairly smoothly. If you find that it’s too thick to process into the desired smoothness, add water 1 tsp at a time until it reaches the desired consistency.

Drop the speed down to “combine”, and add some of the dried cranberries. It’s up to you whether you’d like all the cranberries inside the cheese and then just roll it in chopped walnuts afterward, or if you’d like a mixture of nuts and cranberries inside as well as on the crust. Let’s make this version a cran-wrapped log: add the walnuts and just combine the mixture to distribute them fairly evenly.

Related: 6 Nutrient-Packed, Vegan Superfood Smoothies to boost your day

Take a large bowl and line it with plastic wrap or aluminum foil. Spoon the blended mixture inside and then pull wraping from the sides of the bowl to wrap up the mixture quite firmly. Put this into the freezes for 2-3 hours so it can set. Once firm, spread out another piece of wrap, foil, or waxed paper, and toss on whatever you’d like to crust the cheese with. In this case, let’s use all the chopped cranberries, along with any bits of walnut that may be left over.

On a clean surface, or even on the spread-out wrap you used earlier, roll your cheese into whatever shape you’d like. Logs are easiest, but you can also create a ball shape. Then, plunk that cheese log onto the crusting mixture and roll it around, pressing lightly as you go so. Once the log is coated nicely, wrap it tightly in foil and pop it back into the freezer for another hour or so. Serve with crackers, bread, sliced apples… or just devour it with a spoon.


Herbed Cashew Ricotta

I spend a lot of time convincing people that you don’t miss anything living off a plant-based diet, which I still believe to be true! However you really can’t argue with charcuterie. Until now! This herbed vegan cashew ricotta is amazing on top of crackers and a great addition to pizza and salads!

As always this recipe has been tried and tested by non-vegans with positive results. However, I do find people are a little more easy going when you call it a herbed cashew ‘spread’. This makes them a little less sensitive when trying fake cheese. This ricotta can be served as a creamy spreadable cheese great for spreading on pizza or toast. Alternatively if it is strained overnight it becomes a firmer cheese perfect for charcuterie boards and chopping into salads.

Ingredients:

Nutritional Yeast gives the cheese a nutty and ‘cheesey’ flavour, it can be found at any bulk or health food store.

Miso Paste is made from fermented soybeans, this makes the ricotta saltier and more flavourful. It can be found in many grocery stores (check the fridge and international aisles), Asian supermarkets and health food stores.

If you try this recipe, I’d love to know your thoughts in the comments, or take a picture and tag @PlentyfullVegan.


36 Delicious Vegan Dinners You'll Want To Make Over And Over Again

Whether you&rsquove taken the vegan pledge or dabble in meat-free eating a few times a week, there&rsquos a plant-based dinner out there for every palate.

Adopting a vegan diet isn&rsquot only great for your overall health, but pretty tasty, too. Try one of these 36 delicious vegan dinner recipes for any day of the week.

This chilled version of Pad Thai is the best way to satisfy a takeout craving while still getting your fiber and antioxidants from cabbage, garlic, and onion. For added protein toss in some tofu or tempeh.

Per serving: 296 calories, 7 g fat (1 g saturated), 53 g carbs, 777 mg sodium, 5 g sugar, 3.5 g fiber, 4 g protein

You&rsquove heard of cauliflower rice&hellipbut risotto? Yes, please, to this fancy veggie bowl. It gets its creamy flavor from coconut milk and avocado, and its satisfying crunch from cucumber and pumpkin seed garnish.

Per serving: 265 calories, 18 g fat (8 g saturated), 20 g carbs, 240 mg sodium, 9 g sugar, 8 g fiber, 7 g protein

Vegans can have their cruelty-free steaks and eat &lsquoem, too. Especially when they&rsquore this delicious&mdashtopped with cherry tomatoes, olives, and smoked paprika.

Per serving: 155 calories, 11.5 g fat (1 g saturated), 12 g carbs, 254 mg sodium, 5 g sugar, 5 g fiber, 4 g protein

Transport yourself to New Orleans with this filling and budget-friendly meal that&rsquoll be ready by the time you get home from work. It retains its Cajun flair thanks to okra, cayenne, and jalapeño. And it swaps the classic sausage and shrimp add-ins for fiber- and protein-rich lentils.

Per serving: 230 calories, 4 g fat (0.5 g saturated), 12 g carbs, 425 mg sodium, 7 g sugar, 8 g fiber, 12 g protein

I don&rsquot even know where to start on this flavorful Latin-inspired dish. It covers every base: a hint of spice from cumin and cayenne sweetness from cinnamon and dried cranberries and stick-to-your-ribs vegan goodness from roasted chickpeas and sweet potato.

Per serving: 296 calories, 14 g fat (1 g saturated), 39 g carbs, 425 mg sodium, 10 g sugar, 11 g fiber, 9 g protein

You&rsquove heard of zoodles, but sweet potoodles? (That&rsquos not a thing, but it is starting&hellipnow.) This spiralized veggie pasta borrows classic trattoria toppings like capers, black olives, oregano, and marinated artichoke hearts for a bowl you'll obsess over.

Per serving: 200 calories, 7.5 g fat (1 g saturated), 30 g carbs, 362 mg sodium, 10 g sugar, 8 g fiber, 8 g protein

Don&rsquot get it twisted: This recipe isn&rsquot &ldquolazy&rdquo in the sense that you&rsquoll be cutting corners and sacrificing taste. Instead, it ensures you come as close to Bangkok street food as possible with ingredients you already have at home (or can easily find at the grocery store), like lime zest, canned tomatoes, and ginger.

Per serving: 171 calories, 6 g fat (5 g saturated), 25 g carbs, 818 mg sodium, 14 g sugar, 4 g fiber, 3 g protein

Copying your favorite Indian restaurant dishes ensures you get to control what goes in your body&mdashnamely spinach, nutritional yeast, and cubed tofu. These healthy ingredients all coming together for a perfectly satisfying vegan meal.

Per serving: 281 calories, 18 g fat (4 g saturated), 23 g carbs, 274 mg sodium, 4 g sugar, 7 g fiber, 15 g protein

Mushrooms lend themselves perfectly to meat replacements thanks to their hearty, almost nutty flavor&mdashand like tofu, they absorb other flavors quite well. For a vegan version, skip the Greek yogurt and opt instead for plant-based Follow Your Heart Vegan Sour Cream.

Per serving: 502 calories, 19 g fat (8 g saturated), 71 g carbs, 278 mg sodium, 7 g sugar, 13 g fiber, 22 g protein

Our knees go weak for mom&rsquos spaghetti, but the ground beef variety isn&rsquot exactly in line with #MeatlessMonday goals. Here, simmer some grated tempeh, cremini mushrooms, vegan Parmesan cheese, and dry red wine&mdashuse it for a meat-free take on lasagna, eggplant Parmesan, and pasta.

Per serving: 309 calories, 12 g fat (2 g saturated), 37 g carbs, 576 mg sodium, 16 g sugar, 7 g fiber, 15 g protein

This vegan version of the comforting classic is incredibly flavorful and nutritious thanks to mushrooms, sweet potato, raw nuts, lentils, and gluten-free bread crumbs. Vegan gravy optional. Seriously, what&rsquos not to like?

Per serving: 374 calories, 22 g fat (2 g saturated), 38 g carbs, 449 mg sodium, 6 g sugar, 8 g fiber, 10 g protein

Meatballs are the ultimate comfort food&mdashbut made with chickpeas, applesauce, onion, and fresh parsley, this upgrade is super nutritious.

Per serving: 224 calories, 7 g fat (1 g saturated), 29 g carbs, 1,374 mg sodium, 9 g sugar, 6 g fiber, 6 g protein

It should be illegal for a dish to look this cute&mdashand contain such a perfect vegan combination of mango, tofu, jalapeño, and peanuts.

Per serving: 448 calories, 26 g fat (5 g saturated), 50 g carbs, 638 mg sodium, 26 g sugar, 7 g fiber, 20 g protein

Traditionally, this Spanish dish is filled with seafood and meat&mdashbut here, tofu, heirloom tomatoes, asparagus green beans, and a little bit of wine command the spotlight.

Per serving: 303 calories, 3 g fat (1 g saturated), 57 g carbs, 960 mg sodium, 5 g sugar, 9 g fiber, 11 g protein

Nutritional yeast, roasted salted cashews, and almond milk ensure this mac and cheese recipe retains its rich and decadent taste even in its plant-based form.

Per serving: 353 calories, 21 g fat (4 g saturated), 35 g carbs, 242 mg sodium, 2 g sugar, 8 g fiber, 12 g protein

The recipe title says it all. With the crunch of cucumber and creamy mouthfeel of coconut milk, this curry dish is a winner no matter the day, and no matter the crowd.

Per serving: 275 calories, 13 g fat (6 g saturated), 35 g carbs, 294 mg sodium, 9 g sugar, 11 g fiber, 10 g protein

No grill? No problem. The satisfying flavors of avocado, cherry tomatoes, and lemon blend seamlessly when you pop them in the oven. You won&rsquot feel bloated after a serving or two since it&rsquos extremely low in sodium.

Per serving: 206 calories, 14 g fat (3 g saturated), 17 g carbs, 13 mg sodium, 3 g sugar, 8 g fiber, 5 g protein

Poke bowls are commanding all the spotlight these days, but their plant-based cousins deserve a chance. With juicy pineapple and sweet red pepper, this tofu bowl is as nutritionally balanced as they come.

Per serving: 324 calories, 10 g fat (1 g saturated), 42 g carbs, 1,264 mg sodium, 19 g sugar, 9 g fiber, 15 g protein

Miso paste, sesame oil, and soy sauce all offer that signature zesty, umami-like Japanese flavor without all the potential MSG associated with ordering out. Warning: The crispy tofu is so incredible on its own, you might end up popping a few cubes in your mouth before you manage to add them to the broth.

Per serving: 362 calories, 18 g fat (4 g saturated), 32 g carbs, 1,293 mg sodium, 5 g sugar, 5 g fiber, 18 g protein

This is your official permission to enjoy pumpkin outside of PSL season&mdashespecially when you stuff it with complementary foods like cranberries, mushrooms, onion and rice.

Per serving: 194 calories, 8 g fat (4 g saturated), 27 g carbs, 404 mg sodium, 13 g sugar, 4 g fiber, 5 g protein

Adding quinoa to a stew is a genius way of adding complex-carbs and plant-based protein to your diet. Plus, it fills you right up. For extra deliciousness, top with sliced avocado and tortilla chips.

Per serving: 249 calories, 6 g fat (1 g saturated), 41 g carbs, 1192 mg sodium, 6 g sugar, 11 g fiber, 11 g protein

It&rsquos always the most deep-fried menu items that taste the best, right? Actually, this recipe proves that tossing your tofu with an itty-bitty amount of oil, low-sodium soy sauce, and chili garlic paste is all to takes to elevate it to restaurant level&mdashno deep-fryer required.

Per serving: 491 calories, 20 g fat (2 g saturated), 54 g carbs, 806 mg sodium, 15 g sugar, 6 g fiber, 17 g protein

This incredibly nourishing meal in a bowl includes collard greens, ginger, hot sauce, and of course, loads and loads of peanut butter. Finally, a reason to eat peanut butter by the spoonful.

Per serving: 431 calories, 30 g fat (6 g saturated), 33 g carbs, 1511 mg sodium, 14 g sugar, 10 g fiber, 17 g protein

As long as you&rsquove got your vegan cashew cheese, crushed tomatoes, fresh arugula, and Portobello mushrooms, pizza is actually one of the most vegan-friendly dishes out there. *breathes a sigh of relief*

Per serving: 237 calories, 6 g fat (2 g saturated), 40 g carbs, 356 mg sodium, 3.5 g sugar, 2 g fiber, 7 g protein

Wrap up your day with a satisfying vegan twist on a Mediterranean street food staple. Pro tip: Microwave the flatbreads for 30 seconds topped with a damp paper towel, to make sure they&rsquore soft enough to fold.

Per serving: 417 calories, 17 g fat (2 g saturated), 57 g carbs, 1,004 mg sodium, 6 g sugar, 11 g fiber, 12 g protein

Whether you&rsquore feeding a crowd on game night or need a quick, delicious meal all to yourself, tempeh tenders are an ideal way to get your plant-based protein. Simply pair it with a side salad, cut-up veggies, or pita chips to bulk up the meal. For a vegan version, be sure to swap the egg for a flax egg, and use vegan mayo for the ranch dip.

Per serving: 425 calories, 16 g fat (3 g saturated), 46 g carbs, 502 mg sodium, 1 g sugar, 1 g fiber, 29 g protein

Taking notes from Vietnamese cuisine: These rice paper sheets stuffed with avocado, corn, black beans and bell pepper make for a delicious (and colorful!) fiber-filled dinner. For a vegan dip, be sure to use dairy-free yogurt and egg-free mayonnaise.

Per serving: 497 calories, 21 g fat (5 g saturated), 67 g carbs, 781 mg sodium, 11 g sugar, 12 g fiber, 13 g protein

They say you don&rsquot make friends with salad&mdashbut you'll definitely please a hungry stomach with this combo of complex carbs and greens, topped with a zesty ginger dressing. Skip the feta for a vegan version.

Per serving: 506 calories, 29 g fat (5 g saturated), 113 g carbs, 625 mg sodium, 14 g sugar, 7 g fiber, 11 g protein

Chickpea falafel balls are great for those nights when you have lots of veggies to use up&mdashlike cucumber, onion, and tomato. Simply wrap them up in pita, drizzle with homemade tahini, and devour.

Per serving: 384 calories, 21 g fat (3 g saturated), 54 g carbs, 579 mg sodium, 6 g sugar, 7 g fiber, 11 g protein

Whether you&rsquore on the go or just craving something akin to fast food, this &ldquobacon,&rdquo lettuce, tomato sandwich uses coconut bacon, avocado and fresh veggies to give you an entire day&rsquos worth of fiber.

Per serving: 637 calories, 70 g fat (6 g saturated), 59 g carbs, 994 mg sodium, 19 g sugar, 27 g fiber, 17 g protein