A warm, satisfying comfort food with a secret ingredient that makes for lightened-up cream sauce. Comes together in less than half an hour! Penne Carbonara is a must try!

130 notes #WHAT #vegan


Treasure Chip Dip & Golden Guac - Takes 45 min total, good for a party of 8-10 snackers. Serve in bowls with cucumber or carrot spears, or chips.

Here’s a fun fact! This dish can also be made completely raw! All of these ingredients are great in their pure forms - yes, even the tempeh. If you decide to do this raw, I recommend marinating the tempeh for at least 2 hours, and dicing up your vegetables even tinier than the pictures. You can also shred your spinach and add in your guac in a layer or in tiny pockets throughout for a surprising treat. The best option for consuming this raw would be to pre-make this and keep in the fridge to marinate all together, and allowing to adjust to room temperature prior to serving.

1 can refried beans
1 can seasoned black beans
1 zucchini
1 cup washed spinach
1 mango
1 package tempeh
1 giant hass avocado (use two if you can’t find biggies)
1 jar of your favorite salsa
1 tbs lemon juice
1 tbs maple syrup
½ box cherry tomatoes
½ yellow onion
½ red pepper

seasonings: chili, cumin, lime, sriracha - you can use any seasonings or even a vegan/gf taco seasoning packet (I STRONGLY recommend buying from a whole foods store where you are getting real spices and no MSG or milk powder, etc.)

1 3” (or higher) bakeware

alternative and additional ingredients:


Vegan cheese!

Preheat oven to 350 degrees F

Tempeh Topping

1) Crumble up entire package of tempeh in a bowl

2) Mix in in 2 tsp lime juice, 1/2 tsp cumin, 1 tbs maple syrup, salt, pepper, and sriracha

3) Spread out onto a greased pan (or lined with parchment paper) in ½” thickness

4) Bake until browned (about 15-20 minutes) mixing around occasionally to prevent sticking- this goes on top of your treasure dip

We baked our tempeh while we were prepping the dip. This saves you a bunch of time. Efficiency!

Treasure Dip

1.) Wash your veggies

2.) Dice your mango, onion, pepper, avocado, and zucchini and set aside. I used a spiralizer for the zucchini and cut it up into 1” sections. (I didn’t actually cut it up and it was bad news )

2a.) Now that I’m confessing my mistakes, also cut up your tomatoes. I didn’t cut mine, as you can see. If you don’t cut these, they will turn into mini burning-lava-mouth-ruining explosive pockets of doom. Seriously folks.

Now comes the layering! This can be executed in nearly any order, EXCEPT you want to put refried beans first as they are hard to spread.

layer 1 - 1 can evenly spread refried beans (make sure to check for any lard in the ingredients)

layer 2 - ¼ of the diced up onion, red pepper, and zucchini (feel free to add more as desired) 

layer 3 - ½ cup diced mango

layer 4 - full can of black beans

layer 5 - DICED tomatoes, more onion and red pepper

layer 6 - 1 cup layered spinach

layer 7 -  ¼ cup diced mango and rest of zucchini

layer 8 - a thin layer of salsa

Bake this for 30-40 minutes or until you see bubbles rising from the bottom. Cover and set aside to cool.

While baking, you can make some guac to accompany the dip.

Golden Guac - blend the following on a low setting to maintain a thick texture

½ giant avocado - or 1 full avocado
½ mango
½ yellow onion
salt & pepper
1 tbs lemon juice

161 notes #vegan


Breakfast burrito guts: creamy avocado, crispy oven-roasted red potatoes, tofu scramble, smokey maple bacon hash, Teese vegan cheddar sauce and green onions.

71 notes #WHOA #yes plz~ #vegan


vegan mint chocolate ice cream cake

175 notes #WHAT #yes plz~ #vegan

Do you feel using honey/beeswax isnt vegan? and if so, why?


I know using honey/beeswax isn’t vegan. It isn’t vegan because bees do not make any product with the intention of humans using it. Consuming honey is just like consuming dairy in that it is taking a product that is perfectly made to nourish infants and giving it to humans who have literally no biological need for it.

I have just as much respect for a bee trying to live without pain and suffering as I do any other non human animal. Here is a post about this same topic with some pretty good links. and you can also watch Vanishing of the Bees if you want to learn more about the plight of bees on this planet and how vital they are to everyone’s survival.

via deathlletter (originally deathlletter)

18 notes #vegan

First of all: i don't have anything against vegans, these are just questions out of curiousity. Why do you keep saying that dairy products are unhealty? They are obviously not. 98% of all people have eaten or drunk it.


It’s not poison, you don’t drop dead after drinking it one time. Milk is pretty unhealthy for us. Needing milk for strong bones is a myth, much like needing meat for protein. You have to remember these are money hungry industries, like with most things, it’s all false advertising. I saw a commercial with a celebrity with a milk-stash telling me I need milk, It must be so healthy! I totally need it! like noOOoOO. We don’t even absorb much calcium from milk, it actually depletes calcium from our bones. It makes our blood acidic. Osteoporosis is highest in countries with the highest milk consumption, like how do people not put these things together. It’s fatty, hormone, (usually antibiotic) filled breast milk meant for a baby calf. The hormones in milk are linked to acne, and can also exasperate things like depression, anxiety and PMS. Milk is also linked to breast, ovarian and prostate cancer. Casein in a big no. We shouldn’t be consuming the stuff, the fact that we’re human is probably the biggest indicator. 

via madelinegxvx (originally vegan-yums)

509 notes #vegan

Totally made some delicious ramen with bok choy, bean sprouts, and green onions with some tofu I baked in this crazy sauce of earth balance, sriracha, soy sauce, peanut sauce, garlic powder, cayenne powder and pepper. Oh and then of course I covered all that shit in more peanut sauce~ amazing! #vegan #veganfoodporn #ramen #foodporn #dinner

1 notes #dinner #ramen #veganfoodporn #vegan #foodporn


Alternative milks: Almond, soy, rice or hemp milk.
Buttery spread: Look for non-hydrogenated versions, like Earth Balance.
Dairy-free cheese: Daiya melts and doesn’t taste like plastic.
Cream cheese: Tofutti makes a reasonable mock cream cheese.
Sour cream: Again, Tofutti.
Soy yogurt: Good for probiotics.
Tofurkey: If you can’t live without a “roast.”
Field Roast products: Grain-based faux meat products, not too processed and unusually tasty.
Tofu: Silken for smoothies and puddings; medium or firm for cooking.
Tempeh: Soybean-based meat substitute.
Seitan: Meat substitute made from wheat gluten; great texture, great protein.
Frozen vegetable burgersMaking your own is better, but these are convenient in a pinch.
Edamame: Fresh (frozen) soy beans are a great high-protein snack or side.
Beans: Dried and home-cooked are cheap and the healthiest.
Chickpeas: In addition to beans, because they’re so versatile.
Seeds: Sesame, sunflower, poppy, pumpkin, chia … all high in protein and healthy fats.
Nuts: Because, protein.
Nut butters: Because, peanut butter!
Cashews: In addition to nuts, because they can be soaked and used in so many ways.
Brown rice: Ditch the white for more-nutritious brown.
Quinoa: One of the few plant-based perfect proteins.
Steel-cut oats: Good for breakfast.
Whole grain grits: Because they’re filling and delicious.
Whole-wheat couscous:More nutritious than regular.
Multigrain pasta: Whole-wheat or legume mixes offer more nutrients and don’t all taste like cardboard.
Sprouted bread and tortillas: Food for Life products are nutrient-rich and altogether lovely.
Agar agar: Vegan substitute for gelatin.
Nutritional yeast: A must for B12 and very palatable; use like Parmesan cheese.
Miso paste: Excellent for adding umami to vegetables; great anchovy substitute.
Vegetable broth: Go for organic, and watch the sodium.
Vegetable bouillon: Better Than Bouillon No Chicken Base works well.
Tomato paste: Great (surprising) source of iron.
Dried mushrooms: Like porcini, to add a meaty component to soups and stews.
Sun-dried tomatoes: Fantastic for adding texture and flavor.
Capers: Great for adding a punch of flavor.
Ener-G Egg Replacer
Flax seedsTo make a viable egg substitute for baking.
Chia seeds: For nutritious puddings and egg substitute.
Vital wheat gluten: A great binder that also adds protein.
Coconut oil: Great for replacing butter in some recipes.
Vegetable shortening: Non-hydrogenated, like Spectrum.
Agave syrupInstead of honey.
Maple syrup: Instead of honey.
Blackstrap molasses: Fantastic source of iron.
Mayonnaise: Vegenaise tastes most like traditional mayo, Spectrum is a bit sweeter.
Bragg Liquid Aminos: Liquid protein concentrate, delicious soy-sauce taste.
Sriracha: Or other favorite hot sauces.
Harissa: Tunisian hot pepper paste makes anything taste good.
Tahini: Sesame paste can be used as a condiment or in preparing Middle Eastern recipes.
Kimchi: Great source of probiotics if you don’t like soy yogurt.
via madelinegxvx (originally fittybittybody)

5406 notes #vegan




Once again, it has reached the time of day when we sit in awe of how pretty my food is. #vegan #health #healthy

What is on that amazing looking sammich?

Avocado, grated carrot, mushrooms and onion sautéed in balsamic, romaine, sauerkraut, hummus, chipotle hot sauce and habanero hot sauce. It was godlike.

(Source: lassparts)

via mosshospital (originally lassparts)

55 notes #THAT SOUNDS AMAZING #vegan