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vegan thanksgiving

Vegan Pumpkin Pie (Mostly Raw)

October 6, 2020 By julia

Guess what season is upon us… PUMPKIN PIE SEASON.

This Vegan Pumpkin Pie isn’t your typical pumpkin pie. This one here packs in that nostalgic, comforting flavour AND benefits.

Every season should be Pumpkin Pie season, am I right?

Of course, with Pumpkin Pie season also comes with ThanksGivin’er, friends, Mom’s birthday, crackling fires, warm socks, scarves, toques, crispy air bike rides, ‘I’ll have a 2nd latte’ kinda days…ahhhh Fall things. 

The beauty of this recipe is that it ticks all the taste + texture benefits, without refined sugar, butter, eggs, or flour.

I’ll have seconds please, because … Pumpkin Pie with benefits. 

This is a no-bake pie with mostly raw ingredients. Raw ingredients, by the way, have all their nutrients in tact which means their bursting with antioxidants, vitamins and minerals.

The only non-raw ingredient is the puréed pumpkin. Because hey, we want easy too, right? If you find some sugar pumpkins in the grocery store, and feel like baking + blending those up, feel free!

It melts in your mouth.

It pleases your friends.

It’s easy to make.

It’s pumpkin pie, I mean come’on.

OH YA, AND… COCONUT WHIPPED CREAM.

img_2718

and, Hello Thanksgiving dinner parties (Covid style)!

Benefits:

Pumpkin has a whopping 200% of your vitamin A needs in just one cup (does wonders for your vision)! It helps prevent cancer with the antioxidant beta-carotene. It also helps with weight loss because of combo of high nutrient density, low calorie density, and lots of plant fibre. Not to mention the vitamin C it carries to help your immunity during these colder months!

Dates are Nature’s candy. They’re packed with fibre, so the uptake of their natural sugars is slowed, and helps keep you energized. There’s a bunch of essential minerals and vitamins in these little juicy morsels as well.

Nuts are great for your brain, skin, and heart. They help create a decadent feeling raw dessert with their unsaturated fats.

Time: 20 minutes prep, 5 hours freeze

Makes: 8 – inch pie pan worth of pie

Ingredients:

Crust:

  • 1.5 cups pecans
  • 2 tbsp chia seeds (optional)
  • 1/4 cup oats
  • 10 dates
  • 1 tsp pure vanilla extract
  • 1/4 tsp allspice

Pie Filling:

  • 1/2 cup cashews (quick soak in hot water for 10 minutes, then strain)
  • 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)
  • 1.5 cups pumpkin puree, *not the pre-made pumpkin pie filling (equal to 398mL can)
  • 1 banana (ripe with spots)
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup
  • Pinch of salt

Coconut Whipped Cream:

  • 1 COLD can of full fat coconut milk (store in fridge at least 2 hours before making!)
  • 1 tbsp maple syrup

Directions:

  1. Soak cashews: Place in bowl, pour hot water over, let sit 10 minutes
  2. Make crust: blend all crust ingredients together in food processor. It’s done when a ball starts to form
  3. Spread crust mix on the bottom and up the sides of the pie pan (easier with wet fingers)
  4. Make pie filling: Strain cashews, blend them in food processor for 2 minutes, or until a cashew butter is formed. Then add the rest of the pie filling ingredients and blend until smooth.
  5. Spread pie filling over the crust evenly
  6. Place in the freezer for 3 hours
  7. Make coconut whipped cream: Flip coconut can upside down after it’s been chilled in the fridge, open the can and skim the liquid off the top (drink it!). Use just the thick, white cream. Blend the cream and maple syrup together in kitchen aid mixer, or whipping cream blender until stiff peaks form.
  8. Slice, add a dollop of whipped coconut cream, and enjoy!

*** Feel free to add in even more benefits with medicinal mushroom powders! I think Reishi would be great in this recipe.  You can use ‘Julia10’ for a discount here. 

Need help going plant-based?

Try the 80/20 Plants App

Filed Under: Dessert, fall, halloween, Thanksgiving Tagged With: no bake pumpkin pie, PUMPKIN PIE, raw vegan, thanksgiving dinner, vegan dessert, vegan pumpkin pie, vegan thanksgiving

Vegan Mashed Cauliflower Potatoes | Oil-Free

October 10, 2019 By julia

Canadian Thanksgiving is juuuuust around the corner, and since there is no Thanksgiving without these basic vegan mashed potatoes, you better go grab some real nice spuds and mash em’ up!

Take these taters to the next level with easy coconut bacon bitties (recipe also below), or douse it in this mushroom gravy (see ya later turkey fat).

In the midst of the season of gratitude… here are a few things I’m thankful for right now:

  1. You guys. I love seeing you rock these recipes and connect with me on instagram
  2. The Game Changers Movie being out, inspiring so many people to eat plants and kill it as an athlete
  3. People like Greta, Billie, DJ Tiger Lily, James Wilks and Ellen getting the vegan word out
  4. Mic the Vegan & Plant Proof for de-bunking myths and questionable studies out there
  5. This list could go on… but I’ll stop there and squeeze in my dog, of course.

What are you grateful for?

Hopefully for this recipe…and for the ones that go with it like Stuffed Tofu Turkey, Maple Dijon Pecan Hasselback Butternut Squash, Mashed Potato Butternut Swirl, Spinach Artichoke White Bean Dip, or Whole Roasted Cauliflower with Tahini Curry Sauce…

Enjoy!

Basic Vegan Mashed Potatoes with Bacon Bits
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Basic Vegan Mashed Potatoes with Bacon Bits

Recipe by JulesCourse: dinnerDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 4 medium Yukon potatoes, chopped

  • 1 head cauliflower, chopped

  • 1/2 cup cashews

  • 1/2 tsp salt

  • 3/4-1 cup unsweetened plant milk

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1/2 cup nutritional yeast

  • 2 tbsp chives, minced

Directions

  • Boil potatoes: add potatoes to a pot and cover with water, bring to a boil then turn down to medium for about 15 minutes, or until soft. Strain.
  • Meanwhile, steam cauliflower and cashews for 10 minutes, until cauliflower is fork tender
  • Add cauliflower, cashews, milk, salt, garlic powder, onion powder, and nutritional yeast to your blender and whiz it up until smooth (start with 3/4 cup milk, and add more if you need to for easy breezy blending…you may need the help of a tamper)
  • Now, pour out 1/2 of the cauliflower sauce into a big bowl, and add in the potatoes. Blend with help from your tamper.
  • Pour all the blender potatoes into the big bowl with the cauliflower sauce and mix until evenly combined.
  • Top with pepper and chives (and maybe some mushroom gravy!)

Filed Under: Dinner, Oil Free, Recipes, Uncategorized Tagged With: dinner idea, hooked on plants, mashed potatoes, potato recipe, potatoes, thanksgiving side, vegan dinner, vegan potatoes, vegan side, vegan thanksgiving

Grateful Fred Stuffed Tofu Turkey | Vegan Holiday Feast

October 3, 2018 By julia

The holidays are all about love, connection, community, cheersing and good times. The food and the love that goes into it is always big part of all the festivities. So, this Thanksgiving, here’s a stuffed tofu turkey recipe to spread the love, and fall in love with…without the cost of the turkey, Fred (he’s grateful).

Turkey shmurkey. Ham shmam. Steak shmeak.

Eating plant-based during a holiday dinner party isn’t always an easy task, that is unless you bring this comfort-food recipe of a lifetime!

I wanted to help you create something that won’t be a compromise… and may even be just as popular at the Thanksforgivin’er shindig than your Auntie’s turkey pie!

If you’re looking for a pre-made option, Gardein makes a delicious ‘stuffed turkey’ (use CRVAN-MURJUB to shop at Spud to get 2 free ones in your order), and Tofurky does too.

But, if you want to go the cooking route and put as much of that love ingredient in there as possible, look no further!

Fred is thankful he can live out that Turkey life of his, and the fam will be thankful that the vegan doesn’t bring carrot sticks to the comfort-food party!

This turned out really well. The outside is browned, the inside is tasty with pecan stuffing, and the overall feel is incredibly turkey dinner-like.

Top it all off with this mushroom gravy, and this mashed cauliflower for your tastebuds to explode.

Pin this!

Other ideas for a Holiday dinner recipes… Meatless Balls, Whole Roasted Cauliflower, Mashed Butternut Swirl, Pumpkin Pie Cheesecake, or this Apricot Butternut Lentil Loaf (an oldie but a goodie).

Pin this!

Grafeful Fred Stuffed Tofu Turkey
 
Save Print
Prep time
45 mins
Cook time
1 hour 45 mins
Total time
2 hours 30 mins
 
A perfect replacement for Fred the Turkey for a holiday feast! This pecan stuffing rolled up in a tofu 'turkey' will shine on the centre of the dinner table.
Author: Jules
Recipe type: thanksgiving, holiday, christmas, dinner
Cuisine: holiday, thanksgiving
Serves: 8
Ingredients

  • Tofu Turkey:
  • 4 blocks organic firm tofu (each 350g)
  • 2 vegetable bouillon cubes
  • 2 tbsp nutritional yeast
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp fresh sage, chopped
  • 1 tsp salt
  • 2½ cups of vegan stuffing (recipe below)
  • 3-4 tbsp Bragg's liquid aminos (for basting)

  • Vegan Pecan Stuffing (makes enough for stuffing the tofu turkey, plus a side dish):
  • 8 cups bread of choice, cubed
  • 1 cup large yellow onion, chopped
  • 1½ cups celery, chopped
  • 7-8 white mushrooms, chopped
  • 1 tbsp dried thyme, minced
  • 1 tbsp fresh rosemary, minced
  • 2 tbsp fresh sage, minced
  • 2 cups vegetable broth
  • ½ cup pecans, chopped
  • ½ tsp Pink Himalayan or sea salt
  • ½ tsp black pepper

  • Goes well with this Mushroom Gravy
Instructions
  1. Preheat oven to 400°F
  2. Press tofu: Place a layer of paper towel on a plate, then the tofu cubes, then another couple layers of paper towel, then a cutting board, then a bowl filled with water. Let sit for at least 30 minutes (the longer the better)
  3. Meanwhile, make the stuffing! Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry...smells so good.
  4. In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)
  5. Set aside 2½ cups of stuffing for the turkey filling.
  6. Pour the rest of the stuffing into a baking dish and bake in the oven for 25 minutes (hello side dish!)
  7. Prepare your 'turkey' zone: Lay out 2 sheets of tin foil, side by side overlapping about 3 inches, with a layer of parchment on top. The parchment paper should be about 15 inches long by 13 inches wide, with the tinfoil as a border beneath it.
  8. Time to make the 'turkey': To go easy on your food processor, start by blending half of all the tofu turkey ingredients together (except for the stuffing and Bragg's liquid aminos) for at least 1 minute in your food processor, or until a dough-like ball starts to form. Place that mixture as a ball on the parchment paper.
  9. Then, blend the other half of all the tofu turkey ingredients (again, except for the stuffing and Bragg's liquid aminos) in the food processor, and add it to the pile on the parchment.
  10. Spread out the tofu mixture into a ½ - ¾ inch thick rectangle (about 8x12")
  11. Spoon the 2½ cups of stuffing into the middle of the tofu rectangular 'turkey' in a lengthwise tube shape.
  12. Use the parchment paper to roll one side of the tofu turkey over the stuffing, then the other side until the tofu turkey just overlaps. Give it a nice squeeze to make sure it's all overlapping by at least 1 inch.
  13. Unwrap it and fold the ends. Use your fingers to press down any open areas, or cracks.
  14. Pour Bragg's liquid aminos over top and use basting brush to cover the whole turkey.
  15. Then wrap it up with the parchment and tinfoil nice and tight, folding on top and twisting the ends (so it looks like a tootsie roll turkey)
  16. Bake in the oven for 1 hour.
  17. Let cool 15 minutes, then place in the fridge.
  18. When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.
  19. Serve with the mushroom gravy from this recipe and this cauliflower mash!
  20. Happy Holidays! The Turkey's thank you!
Notes
*Great to make ahead of time, then store in the fridge until you're ready to put it in the oven for 30 more minutes before serving
*If you want to make it right before, just skip the fridge part, and keep it in the oven for another 15-30 minutes, then slice when it comes out!
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Tag me make this! (@hookedonplants on instagram)! I love seeing your recipes.

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Filed Under: Dinner, Gluten Free, Holidays, Oil Free, Recipes, Thanksgiving, Uncategorized, Winter Tagged With: grateful fred, holiday dinner, hooked on plants, plant based turkey, plant-based thanksgiving, thanksgiving, tofu turkey, tofurky, turkey, vegan holiday, vegan thanksgiving, vegan turkey

Vegan Pumpkin Pie Cheesecake

October 12, 2017 By julia

Any kind of pumpkin pie recipe is ridiculously irresistible this time of the year….but this vegan pumpkin pie cheesecake tops them all!

When a friend brings a vegan dessert to a big dinner party and the it lasts only 5 minutes before it’s completely devoured… you hi-jack the recipe and post it on your blog.

(But still give all kudos to her).

This pie was a huge hit, and put the non-vegan cake to shame. Now, thanks to Deena, the secret is out.

It was literally gone in minutes, and Deena was bombarded with well-deserved praise.

That kind of reaction is love in the form of pie.

Deena Cook is definitely not a newbie when it comes to raw, vegan desserts. She shared this kind of wonderful-ness on the daily through her own cafe, so it’s safe to say, she know’s a thing or two about ice cream, desserts, and the taste of whole-food vegan decadence. She was originally inspired to implement a raw, vegan lifestyle while living on the Big Island of Hawaii. After that, she went on to own an organic cafe back where she grew up in Cape May, New Jersey, called Bliss Homemade Organic Ice Cream & Cafe. There, she specialized in small batch, homemade organic ice creams, and also served up raw & vegan treats, acai bowls, smoothies, and some wicked locally-roasted coffee and lattés. Now she enjoys making raw treats for her hubby, Jer, and doggie in Squamish! Also, both Jeremy and Deena offer healing ceremonies here.

When I made her recipe with a couple slight changes, and served it up at a family Thanksgiving last weekend, the table fell silent for at least 10 seconds as the forks sunk into the layers of dense cheesecake. The silence was broken when one of my Grandma’s buddies stated matter-of-factly…

‘This is the finest dessert I have ever had’.

Perfectly put, classy lad!

The whole dinner party was amazed that these 3 layers of creamy and decadent awesomeness, could possibly be vegan.

Besides the pumpkin purée, this pie is alllllll raw, baby.

Soaking those cashews not only makes them soft and easy to blend into a heavenly consistency, but it also begins the sprouting process, making the nutrients more absorbable and way easier for your body to digest.

Let’s take a moment to devour the layers with our eyes. Can you taste it yet?

And let’s not forget about the coconut whipped cream!

It’s incredibly easy, and even my whipped cream-loving, coconut avoider grandma (slash incredibly beautiful human) loved it.

Benefits:

  • Pumpkin has a big dose of Vitamin A to help with your vision, plus it’s packed with betacarotene and antioxidants to ward of disease, especially prostate cancer (good for the dudes!). Plus, pumpkin is only 50 calories, yet nutrient-dense and fibre-rich to help with feeling full, heart health and digestion. Not to mention the epic tastiness….
  • Dates are mother nature’s sweetener. I see it as her way of saying ‘I love ya’. They’re packed with fibre and minerals like iron, magnesium and zinc! The more dates in your life the better.
  • Cashews are super high in vitamins, minerals and antioxidants. Magnesium and phosphorus help maintain your fluids and electrolytes to ward of those dang leg cramps. Plus, these babies are packed with protein.


Vegan Pumpkin Pie Cheesecake
 
Save Print
Prep time
7 hours
Cook time
4 hours
Total time
11 hours
 
This scrumptious dessert is a 3 layer masterpiece that will fool your cheesecake-loving friends. It's now been coined the 'finest dessert I've ever had' by my Grandma's friend at the dinner table. See for yourself, and I'll leave it at that.
Author: Jules & Deena
Recipe type: Dessert, Thanksgiving
Cuisine: Thanksgiving, Autumn dessert
Serves: 8-10
Ingredients
Tools
  • Food Processor
  • Blender
  • Round 8-inch Springform Pan (or pie plate)
  • Spatula
1st Layer (Crust):
  • 2 cups pitted dates
  • 2 cups raw pecans
  • 1 tsp salt
2st Layer:
  • 3½ cups raw cashews (soaked overnight or soaked in boiling water for 2 hours, rinsed & drained)
  • ¼ cup coconut oil (melted)
  • ½ cup coconut milk (full fat from a room temperature can)
  • ½ cup dark maple syrup
  • 1 tsp vanilla extract
  • 1 tsp sea salt
3rd Layer:
  • Pumpkin Pie Spice (2 tbsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, ½ tsp cloves)
  • 1 can pumpkin purée, unsweetened
Coconut Whipped Cream:
  • 1 can chilled coconut milk (chilled in fridge overnight for best results)
  • 1 tbsp maple syrup
Topping:
  • Pecans
Instructions
  1. BEFORE you start: your cashews must be soaked and your coconut milk must be chilled at least a few hours each (overnight is best for the most creamy consistency).
  2. First, grease your pie plate with a light coating of coconut oil (it's easy to use paper towel to smear it all over the pan).
First Layer Crust:
  1. Blend dates on high in your food processor, until finely chopped.
  2. Add pecans and salt to the date dough in your processor. Blend on high until all ingredients are evenly distributed and consistent.
  3. Use wet hands to pack dough into an even crust covering the bottom of the plate.
  4. Put your crusted pie plate into the freezer while preparing the filling.
Second Layer:
  1. Melt your coconut oil first, then let cool a few minutes.
  2. In your blender, add cashews, coconut milk, maple syrup, salt, vanilla extract, and coconut oil. Blend on high. The longer it's blended, the more moist and creamy your filling will be.
  3. Remove your crusted pie plate from the freezer.
  4. Pour ONLY HALF of the blender’s contents over top of your crust. Use a spatula to spread it around in an even layer. Place this 2-layer pie back in the freezer (make sure it’s on a flat surface).
  5. Let it chill and solidify for at least 30 minutes.
Third Layer:
  1. Add pumpkin pie spices and pumpkin puree to the remaining cashew filling in the blender. Blend on high until the mixture becomes orange!
  2. Remove your pie plate from the freezer and pour the pumpkin layer over the top. Spread it evenly with a spatula.
Finishing:
  1. Freeze the 3-layer pie, on a flat surface in your freezer, for a minimum of 3 hours.
  2. Remove from freezer to countertop 20 minutes before your ready to serve.
  3. Press pecans into the top layer of the pie.
  4. Make the Coconut Whipped Cream: flip the chilled coconut can upside down, then open. Pour out the liquid into a jar (drink it!), and add the full fat coconut cream to your food processor with the maple syrup. Blend until creamy!
  5. To serve: If you're using a pie plate, use a butter knife to cut around the circumference of the pie. Top with coco whip and listen to the sound of mmmmm's.
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*This is an easy recipe, but calls for some scheduling:

  • The night before, soak your cashews and put your can of coconut milk in the fridge
  • The best time to make this pie is in the morning, so you can freeze it for 4 hours or more (the longer the better)

Need help going plant-based?  Check out the 80/20 Plants app for ALL YOU NEED for your veg journey.

Filed Under: Dessert, Raw, Recipes, Thanksgiving, Uncategorized Tagged With: hooked on plants, PUMPKIN PIE, raw vegan dessert, thanksgiving, vegan cheesecake, vegan dessert, vegan pie, vegan pumpkin pie cheese cake, vegan thanksgiving

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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🌱 Olympian | Chill Vegan | RHN & Chef
🏠 Whistler Realtor @jules.eliz.murray @living.in.whistler
☀️ Retreats

Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
🇨🇦 Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧴 Perfect for sensitive skin (just ask Zak)

Use code hookedonplants for a discount — link in bio or just message us ‘DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez 🐶💛
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. 💕 

#momsrule  #nomeatathlete
#plantbasedathlete #veganmom #mothersday
This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

🥄 Hummus for texture 
🧂 Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment 🥑🔥

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	Sauté onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

💌 Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

#TofuScramble #VeganBrunch #EasyVeganMeals #HookedOnPlants #MothersDay #HummusHack #TofuScramble #BreakfastforDinner #PlantBasedProtein #VeganComfortFood #WeekendEats
… vegan for a decade and she’s still kickin’ … vegan for a decade and she’s still kickin’ 👌 

Plants have all the protein 🌱 💥 Who here is early in their plant-based journey? Need some tips? 

🐾 PS: These rescue dogs are thriving on plants too. Check the link in bio for info 🐾 

#vegan #veganolympian #plantbased #plantbasedtips #vegannutrition @virchewdogs
@alohaanimalsanctuary needs support right now. ➡ @alohaanimalsanctuary needs support right now.
➡️The GoFundMe page is linked in @alohaanimalsanctuary bio.

A few years ago, I had the beautiful experience of volunteering with Aloha Animal Sanctuary, and supporting their team with @complement products to help the volunteers and founders thrive—so they could give their best selves to the animals.

It’s a dream of mine to spend more time physically supporting farm sanctuaries. 
And to have my own one day… 💫 
… to rescue animals like the lucky ones you see here, living out their best lives.
Just putting that out there 🌱✨

💪🏽 The work, love and energy the founders have poured into Aloha is incredibly inspiring, but it comes with its challenges… Funding expenses being the main one. 

If you’ve got even $5 to spare, it could make a huge difference in helping save Aloha.

Since I don’t have my own sanctuary (yet!), the least I can do is share, volunteer, and spread the word.

& look back on the cute animal pics from my few days there. 

🐾 Hug a dog today. 
🐾Reconnect with the magic animals bring into this world.
🐾Donate if you can. 
🐾Visit a sanctuary. 
🐾Support the people doing this heart-led work.

🩵🐖🐓🐐
Need a serotonin boost? Hug a dog today. 10/10 re Need a serotonin boost? Hug a dog today. 
10/10 recommend.

PS: dogs can thrive on plant-based diet and it may actually extend their life 🎉 If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for 🌍 try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ‘hookedonplants’ for a discount. 

Zak & Tez just love it. 
Tez actually vibrates with excitement every time. 😆 

#vegandogs #plantbaseddogs #dogfood #vegandogfood#adoptdontshop #rescuedogs #rescuedogsrule
🥞💛 Vegan 3 Ingredient Blender Pancakes—so 🥞💛 Vegan 3 Ingredient Blender Pancakes—so easy, super delish, and protein-packed.✨ 
Just blend, pour, flip, and devour.

3 main ingredients plus a few powders / spices 👌 

👨‍🍳 Ingredients:
✔️ 3 ripe bananas 🍌
✔️ 3 cups oats (GF if needed)
✔️ 1-1.5 cups plant milk (oat, almond, soy… whatever floats your nut milk boat)
✔️ 1 tsp baking powder
✔️ 1 tsp baking soda 
✔️ 1/2 tsp cinnamon
✔️ 1 tsp vanilla extract
✔️ Pinch of salt
Optional:
@complement Daily Greens
@complement Chocolate Protein 
@staywyldorganics Mushroom powders 🍄‍🟫 
Vegan chocolate chips?!

Use ‘hookedonplants’ for a discount on all. 

… beer powder makes these babies nice & pink…! 

🔥 Directions:
1.  Add oats, powders to the blender, and blend to a flour
2. Add milk and bananas, blend until smooth (add a little extra milk if needed & use a tamper to help blend. 
3. Heat a non-stick pan over medium and lightly grease with coconut oil or vegan butter.
4. Pour the batter into the pan (small pancakes work best), cook for ~3 mins until bubbles form.
5. Flip, cook another 2 mins, then stack ‘em high!
✔️ TOP IT with maple syrup, nut butter, warm berries, coconut chips, chocolate drizzle… whatever makes your heart happy! 🍓

Save this for your next cozy brunch and tag me if you try it. 
Who’s flippin’ pancakes this weekend?! 💛

👌Freeze & pop in the toaster for a quick Breaki. 
** Can also be used in the waffle iron 🧇 

Are you in team waffle or team pancake?? 
👇Do tell. 

#HookedOnPlantsArchives 
#VeganPancakes #BananaOatPancakes #HealthyBreakfast #PlantBasedEats #WeekendBrunch #EasyVeganRecipes
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