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Tasty Southern-Style Banana Pudding Parfaits to Die For!

Enjoy these naturally sweetened parfaits for breakfast or dessert! An easy stove-top vanilla pudding is drizzled between layers of ripe banana and crunchy homemade granola that’s scented with cinnamon, vanilla, and nutmeg. Add a dollop of cashew cream on top, and bon appétit.

This creamy treat is made by layering an easy stove-top vanilla pudding with sliced bananas and crunchy vanilla-laced oats. To avoid clingy banana strings, peel bananas from the bottom up. (Pinch the black tip to get started.)

Note that the cashews should be soaked overnight for creamiest results. To soak cashews, place them in a bowl with enough hot water to cover.

INGREDIENTS

• ¼ cup cornstarch
• 2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• 4 tablespoons + 2 teaspoons pure maple syrup
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon sea salt
• 1¾ teaspoons pure vanilla extract
• ¾ cup rolled oats
• ¼ teaspoon ground cinnamon
• ½ cup raw cashews, soaked overnight
• 3 large or 4 small bananas, sliced into ¼-inch-thick rounds

1. For pudding, place cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup, the nutmeg, and salt. Bring just to boiling over medium, whisking constantly. Cook and whisk 2 to 3 minutes more or until mixture is thickened and no foam remains on the surface. Stir in 1 teaspoon of the vanilla. Transfer to a bowl to cool.
2. While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture in a ½-inch-thick layer on the prepared baking sheet. Bake 15 to 18 minutes or until oats are golden brown, stirring once.
3. For cashew cream topping, drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla. Add ¼ cup water. Cover and blend until smooth and creamy. Place in an airtight container; chill.
4. To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits 1 to 8 hours.
5. Just before serving, if desired, top with additional banana slices and the remaining oat mixture. Top each with 1 tablespoon cashew cream and additional cinnamon.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Jeweled Avocado-Chocolate Pudding

This rich chocolate pudding gets its creamy texture from an unlikely ingredient—avocados! Blended with sweet ripe bananas and plant milk, you’d never know that this treat is vegan. Top it all off with a sprinkle of pomegranate seeds and orange slices for a quick dessert that really hits the spot.

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the crown jewels topping the rich chocolate dessert. For ease, look for cups of pomegranate arils (seeds) in the produce section of the supermarket. Garnish with orange segments for an added burst of color.

INGREDIENTS

• 2 ripe avocados, halved, seeded, and peeled
• 2 ripe bananas
• ¾ to 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• ½ cup unsweetened cocoa powder
• 6 Medjool dates, pitted and chopped (3 oz.)
• 1 teaspoon pure vanilla extract
• ½ teaspoon orange zest, plus more for garnish
• ½ cup pomegranate seeds
• Orange segments or sliced kumquats (optional)

1. In a blender or food processor combine the first seven ingredients (through orange zest). Cover and blend until smooth, adding more milk if needed to reach desired consistency. Spoon into six 4-oz. canning jars or serving dishes. Cover and chill at least 4 hours.
2. To serve, top with pomegranate seeds. If desired, garnish with additional orange zest and/or orange segments or sliced kumquats.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Vegan Butternut Squash Lasagna Roll-Ups

A creamy mixture of roasted butternut squash and navy beans replaces the cheese in these clever and quick lasagna rollups. The inner filling is seasoned to perfection with Italian herbs and sweet white miso, and then everything is slathered in a rich marinara sauce. This dish is perfect for entertaining guests when you’re short on time.

This vegan lasagna roll-up recipe is a refreshing, plant-based twist on traditionally cheesy lasagna. Butternut squash and navy beans come together to make a creamy filling that pairs well with marinara. I like to serve this with a big green salad when I’m entertaining company!

INGREDIENTS

• 5 cups 1-inch cubes butternut squash
• 12 whole wheat or brown rice lasagna noodles
• 3 cups cooked or canned navy beans
• 4 teaspoons sweet white miso
• 4 teaspoons well-stirred tahini
• 4 garlic cloves, minced
• 2 tablespoons nutritional yeast
• 1½ teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon dried parsley
• Pinch red pepper flakes
• ½ teaspoon salt
• 2 tablespoons lemon juice
• 1 packed cup baby spinach, chopped
• 2½ cups marinara sauce
• Fresh parsley for garnish (optional)

1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and spread the squash cubes out in a single layer. Roast in the oven for 25 minutes, flip and roast for another 10 minutes, or until squash is tender and easily pierced with a fork.
2. Meanwhile, bring a large pot of water to a boil. Cook the lasagna noodles according to package directions, but undercook by 1 to 2 minutes. Fill a large bowl with cold water. Drain the noodles, being careful not to tear them, and transfer them to the bowl of water to cool.
3. Remove the roasted butternut squash from the oven and reduce the oven temperature to 375ºF. In the bowl of a food processor, combine the squash, beans, miso, tahini, garlic, nutritional yeast, basil, oregano, onion powder, dried parsley, red pepper flakes, salt, and lemon juice; process until well combined but not completely smooth. Add the chopped spinach, and pulse until just combined.
4. Spread 1½ cups of marinara sauce over the bottom of a 9×13-inch casserole dish. Drain the lasagna noodles and pat dry. Lay the noodles flat on a clean cutting board, and spread 1/3 cup of butternut filling down the center of each noodle, leaving 1 inch at each end. Keep the filling away from the sides of the noodle, as the filling will spread once rolled. Take one end of the noodle and start rolling it, gently lifting as you roll so the filling isn’t pushed out. Lay the lasagne roll seam-side-down in the casserole dish.
5. Repeat with remaining lasagna noodles and butternut filling. Keep a little space between the lasagna rolls to make it easier to remove them from the dish. Cover the lasagna rolls with the remaining marinara sauces.
6. Bake, covered, at 375ºF for 25 to 30 minutes. Remove from the oven and let sit for 5 minutes before serving. Serve garnished with fresh parsley.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Creamy Vegan Ramen

In this delectable plant-based take on the Japanese noodle soup, miso paste and trumpet and shiitake mushrooms infuse the broth with rich umami flavor, while plant milk adds creaminess.

Nothing says “comfort food” like a cozy bowl of this creamy vegan ramen. Trumpet and shiitake mushrooms team up with tofu and lots of colorful veggies to create a warm noodle soup bursting with flavor. Togarashi, a Japanese blend of dried chiles and seaweed, adds a bit of spice if you like to turn up the heat. Serve in large, wide bowls and get ready to slurp!

Tip: For whole grain ramen noodles, try Lotus Foods’ Millet & Brown Rice Ramen or Nona Lim’s Whole Wheat Ramen.

INGREDIENTS

• 2 cups thinly sliced fresh trumpet mushrooms
• 3 shiitake mushrooms, stemmed and cut into thin strips (1 cup)
• ½ cup thinly sliced onion
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 1 small sweet potato, cut into 1-inch pieces (2 cups)
• 1 cup thinly sliced carrots
• 6 oz. dry ramen noodles
• 1 cup unsweetened, unflavored plant-based milk
• 3 tablespoons yellow miso paste
• 12 oz. firm tofu, cut into ¾-inch cubes
• 1 cup sugar snap peas, halved
• 1 tablespoon brown rice vinegar
• ¼ cup thinly sliced scallions
• ¼ of a sheet toasted nori, cut into thin strips (optional)
• Spicy togarashi seasoning, to taste (optional)

1. In a large pot combine mushrooms, onion, garlic, and ginger. Cook over medium 10 minutes, stirring occasionally. (The mushrooms should release enough liquid to prevent vegetables from sticking to pan.)
2. Add broth, sweet potato, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add noodles and 2 cups water. Cook over medium 10 minutes more or until noodles are tender.
3. In a small bowl whisk together milk and miso. Stir into soup. Add tofu, peas, and vinegar. Taste and adjust seasoning.
4. Use a pasta fork or tongs to scoop noodles and vegetables into bowls. Ladle broth over top. Garnish with scallions and, if desired, nori and/or togarashi.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Butternut Squash Mac and Cheese

No collection of comforting vegan recipes would be complete without a good plant-based take on mac and cheese. The satisfying and good-for-you butternut squash sauce will make you forget all about boxed mac and cheese and its powder packets. Blended with savory nutritional yeast, fragrant garlic, and tangy white wine vinegar, this sauce is exceptionally creamy and pairs perfectly with the tender bite of steamed broccoli.

Spiced butternut squash blended with nutritional yeast and a little plant milk makes a delightfully rich and “cheesy” sauce for pasta and broccoli. Pumpkin, acorn squash, or delicata squash will also work in this recipe.

To make this recipe gluten-free, chose a whole grain pasta made with rice, corn, and/or quinoa.

INGREDIENTS

• 1 medium butternut squash (1¾ lb.)
• 1 onion, finely chopped (1 cup)
• 4 cloves garlic, minced
• ½ teaspoon finely chopped fresh thyme
• 2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• 2 tablespoons nutritional yeast
• 1 tablespoon white wine vinegar
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• 3 cups dried whole grain penne pasta (8 oz.)
• 3 cups small broccoli florets
• Fresh basil leaves

1. Peel squash; halve squash and remove seeds. Cut squash into large pieces. Place squash pieces in a steamer basket in a large pan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 12 minutes or until tender.
2. Heat a large saucepan over medium. Add onion, garlic, thyme, and ¼ cup water to pan. Cook about 10 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
3. Transfer onion mixture to a blender. Add squash and the next five ingredients (through pepper). Cover and blend until smooth. Pour squash mixture into a large saucepan.
4. Cook pasta according to package directions, adding broccoli the last 5 minutes of cooking; drain. Add drained pasta and broccoli to squash mixture; toss to coat. Serve warm topped with fresh basil.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Butternut Squash Risotto

The secret ingredient for a perfect risotto? A bit of elbow grease! While this dish requires constant stirring it’s well worth a little extra effort in the kitchen. The warm flavors of butternut squash and sage melt into the creamy rice that soaks up the flavors of sauteed garlic and shallot. Drizzle it with a balsamic vinegar reduction to add extra depth and a hint of sweetness.

This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors of fresh sage and butternut squash. 

We have plenty more butternut squash recipes for you to try!

INGREDIENTS

• ½ of a medium butternut squash, peeled, seeded, and cut into ½-inch cubes (4½ cups)
• 2 red onions, coarsely chopped (2 cups)
• ½ cup balsamic vinegar
• 4 cups low-sodium vegetable broth
• ½ cup finely chopped shallots
• 6 cloves garlic, minced
• 2 cups dry short grain brown rice or brown Arborio rice
• ¼ cup chopped fresh parsley
• 2 teaspoons chopped fresh sage
• Sea salt and freshly ground black pepper, to taste

1. Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper or silicone baking mats. Place squash and onions on baking sheets. Roast 15 to 20 minutes or until squash is tender, brushing with water if vegetables start to look dry.
2. Meanwhile, make Balsamic Vinegar Syrup: Pour balsamic vinegar into a small skillet. Cook over medium 8 to 10 minutes or until vinegar is reduced to about 3 Tbsp. and is syrupy. (It will thicken slightly as it cools.) Set aside.
3. In a large saucepan heat broth and 1 qt. water until simmering. In a 5-qt. Dutch oven cook shallots and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add rice; cook 2 to 3 minutes or until rice is toasted in places, stirring occasionally. Add simmering liquid, ¾ cup at a time, to the rice mixture, cooking and stirring frequently until the liquid has been absorbed. Continue adding liquid in this way until all the simmering liquid has been absorbed. (This will take about 40 minutes total.) Stir in roasted vegetables, the parsley, and sage. Season with salt and pepper.
4. Drizzle risotto with Balsamic Vinegar Syrup. Top with additional chopped fresh parsley and sage.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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BBQ Cauliflower and Pineapple Pizza

You’ll swoon with delight during every bite of this flavor-packed, plant-based pizza. Smoky cauliflower florets pair perfectly with sweet pineapple chunks and an extra drizzle of savory BBQ sauce. Prepare this healthy vegan recipe when you’re craving something that tastes like junk food but is actually bursting with nourishing ingredients.

Barbecue sauce dials up the sweet-and-savory goodness of pineapple pizza in this mouthwatering 30-minute meal. If you want the texture to be a little more chewy, use the short end of the baking range. You can use store-bought oil-free pizza crust or make your own with our basic WFPB Pizza Crust or our Quick Cornmeal Pizza Crust (Gluten-Free).

INGREDIENTS

• 3 cups bite-size cauliflower florets
• ½ cup low-sugar barbecue sauce
• ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained (¾ cup)
• 1 teaspoon ground cumin
• Pinch cayenne pepper
• 1 oil-free whole wheat pizza crust
• 1 cup chopped fresh pineapple
• ¼ cup sliced scallions (green onions)
• ¼ cup chopped fresh cilantro

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl toss cauliflower with ¼ cup of the barbecue sauce. In a small bowl mash beans with cumin and cayenne pepper.
2. Place pizza crust on the prepared baking sheet. Spread bean mixture over crust, leaving a ½-inch border around edge. Top with pineapple and the cauliflower mixture. Drizzle with the remaining ¼ cup barbecue sauce.
3. Bake 15 to 20 minutes or until crust is browned around edges and cauliflower is crisp-tender. Sprinkle with scallions and cilantro. Cut into wedges.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Vegan Spaghetti Marinara

This veganized version of spaghetti and meatballs is such a hit with our readers that you would think it’s nonna’s secret recipe! Juicy mushrooms are mixed with hearty lentils and plenty of Italian spices to form succulent “meatballs” that are then nestled into spaghetti and marinara sauce. Add some chopped basil on top and get ready to dig into the world’s coziest bowl of pasta.

This whole-food vegan take on classic spaghetti and meatballs is as healthy as it is satisfying. The lentil “meatballs” take some time to make, but they’re well worth the effort. They also freeze beautifully for up to a month: After baking, freeze them in an airtight container. Reheat in a 350°F oven 20 to 30 minutes.

This recipe calls for store-bought marinara sauce, but if you’d rather make your own, try Mryna’s Marinara Sauce. Try more of our reader-favorite vegan recipes today!

INGREDIENTS

• 1 cup dry brown lentils, rinsed and drained
• 1 8-oz. package button or cremini mushrooms, trimmed and chopped
• 1 onion, chopped (1 cup)
• 3 small cloves garlic, minced
• ¼ cup whole wheat flour
• 3 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons no-salt-added tomato paste
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano, crushed
• 1 teaspoon onion powder
• Sea salt and freshly ground black pepper, to taste
• 1 lb. dry whole grain spaghetti
• 6 cups purchased oil-free marinara sauce
• 2 Tbsp. chopped fresh basil

1. In a large saucepan combine lentils and 1 cup water. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Add mushrooms, onion, and garlic. Cover and cook about 15 minutes more or until lentils are tender. Uncover and cook until any remaining liquid has evaporated.
2. Stir in the next seven ingredients (through salt and pepper). Cook, uncovered, over low about 10 minutes or until liquid is absorbed and pan is very dry, stirring occasionally. (Watch carefully so lentils do not scorch.) Spread mixture in a shallow baking pan; cool completely.
3. Preheat oven to 250°F. Line a 15×10-inch baking pan with parchment paper. Scoop out 2 Tbsp. lentil mixture, shape into a ball, and place in prepared pan. Repeat to make about 20 lentil balls. Bake 45 minutes or until lightly browned and crisp.
4. Meanwhile, cook spaghetti according to package directions. In a saucepan heat marinara sauce. Drain spaghetti, return to pot, and toss with 3 cups of the warm marinara sauce.
5. To serve, top spaghetti with lentil balls and top with the remaining sauce. Sprinkle with basil.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Curried Millet Cakes

Searching for a vegan recipe that has the “wow” factor but doesn’t take hours to make? Look no further. These little croquettes are spiced with Indian flavors and baked to crunchy perfection. The red pepper coriander sauce adds a delicious creamy element to the dish and looks worthy of a Michelin Star restaurant.

Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with. Here, the versatile grain embraces the flavors of India with a dish meant for special occasions and weeknight dinners. Top each cake with a dollop of fresh Cilantro Chutney to add a burst of zesty heat with each bite.

Serve this delicious dish with Creamy Red Pepper Coriander Sauce.

INGREDIENTS

• ½ teaspoon cumin seeds, toasted and ground
• ½ teaspoon yellow mustard seeds, toasted and ground
• 2 medium yellow onions, peeled and diced small
• 1 large bunch cilantro
• ¼ cup unsweetened coconut
• 3 tablespoons grated ginger
• 2 serrano chiles, stemmed (for less heat, remove the seeds)
• Zest and juice of 2 lemons
• Sea salt, to taste
• 3 cups Vegetable Stock, or low-sodium vegetable broth
• 1 cup millet
• 4 cloves garlic, peeled and minced
• 1 tablespoon curry powder
• ½ teaspoon crushed red pepper
• 2 tablespoons mellow white miso, dissolved in ¼ cup hot water
• 2 tablespoons tomato puree
• ¼ cup nutritional yeast, optional
• 1 batch Creamy Red Pepper Coriander Sauce

1. For Cilantro Chutney topping, combine cumin seeds, mustard seeds, 1 cup of the diced onions, the cilantro, coconut, ginger, serrano chiles, a pinch of sea salt, and lime zest and juice in a blender. Blend on high until smooth. Add water as needed to achieve a thick paste. Set aside.
2. Preheat the oven to 350° F.
3. Place the vegetable stock in a medium saucepan and bring to a boil over high heat. Add the millet and bring the mixture back to a boil. Reduce the heat to medium and cook, covered, for 20 minutes, or until the millet is tender.
4. Place the second chopped onions in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, curry powder, and crushed red pepper and cook for another minute. Add the miso, tomato puree, and nutritional yeast, if using, and mix well. Add the millet, season with salt, and mix well.
5. Line a baking sheet with parchment paper. Using an ice cream scoop or a ¹/₃-cup measure, shape the millet mixture into 12 round cakes. Place the cakes on the prepared baking sheet, and bake for 15 minutes.
6. To serve, spoon some of the Red Pepper Coriander Sauce onto a plate and top with two of the millet cakes. Spoon a dollop of Cilantro Chutney on top of each millet cake.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Chickpeas and Farro with Strawberry Chutney

Sweet and savory flavors meld together to mouthwatering effect in this Indian-inspired dish. Sweet and savory notes hit a perfect harmony in this Indian-inspired dish. If you have any leftover jammy chutney, transfer it to an airtight container and store it in the refrigerator for up to three days. Use it as a topping for any grain bowl.

Ingredients:

1. For Strawberry Chutney: Set aside 1 cup of the strawberries. Then combine remaining chutney ingredients in a 2- to 3-qt. saucepan. Cover and bring to boiling; reduce heat to medium. Uncover and cook 10 to 15 minutes or until chutney is very soft and has a jamlike consistency, stirring occasionally. Stir in the reserved hulled and quartered strawberries. Set aside.
2. In a 4- to 5-qt. pot cook cauliflower, bell pepper, onion, and garlic over medium 3 to 4 minutes, stirring occasionally and adding broth, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add farro, garbanzo beans, curry powder, cumin, and enough broth to keep moist.
3. Cook about 5 minutes or until hot and vegetables are tender (165°F). Remove ¾ tsp. zest and squeeze 2 Tbsp. juice from lime. Stir the lime zest and juice and ¼ cup of the cilantro into vegetables. Season with salt and black pepper. Serve Strawberry Chutney over farro mixture. Garnish with remaining 2 Tbsp. cilantro.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/

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