Vegan Hummus Tart Recipe – Vegan Hummus Recipe – How To Make Vegan Hummus

Prep: 10 mins – Cook: 25 mins – Total: 35 mins

Ingredients

• 2 tbsp olive oil
• 2 medium bell peppers, sliced
• 1 small courgette / zucchini, sliced
• 1 medium red onion, sliced into wedges
• Approx 10 baby tomatoes, whole or halved
• Salt and pepper, to taste
• 1 sheet of vegan-friendly puff pastry, room temperature
• 1 tbsp chopped basil
• 1 x 300 g / 10 oz pot of hummus
• Fresh basil, torn (optional)

Instructions

1. Preheat oven to 220C / 430F.
2. Drizzle the oil over the vegetables in a medium roasting tray. Season with salt and pepper, to taste. Roast for 20-25 minutes.
3. Meanwhile, prepare the puff pastry sheet. You can either make one large tart or two smaller ones. To make two, simply slice the sheet in half widthways. You may need to trim it a little to fit onto a baking sheet.
4. Score a 3cm border around the sheet and prick the middle with a fork a few times to stop it puffing up too much. Bake for 15-20 minutes (or according to the packet’s instructions).
5. Once the puff pastry is cooked, remove from the oven and top with the hummus, using as much or as little as you like. Then top with the roast vegetables.
6. Scatter over some fresh basil (optional) and enjoy! Delicious served both hot and cold.

This delicious recipe and photos were created by WallflowerKitchen.com, we simply shared it. Check them out for more great ideas!

Vegan Deviled Potatoes Recipe – Deviled Potatoes Recipe – How To Make Deviled Potatoes

Ingredients

• 1.5 pound bag The Little Potato Company Terrific Trio
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/4 cup vegan mayo (I like veganaise the best)
• 2 tablespoons relish
• 1/2 teaspoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon smoked paprika
• fresh dill, chopped

Instructions

1. Preheat oven to 350 degrees F. Toss potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-35 minutes until just tender.
2. Remove potatoes and halve lengthwise. Carefully scoop out a circle of potato and place in a large bowl. Place shells back on baking sheet and cook another 10 minutes to crisp the shells. Let cool.
3. Add the mayo, relish, vinegar, mustard, paprika and pinch salt and pepper to the potato pulp and mash well until combined, using a electric mixer or potato masher. Season to taste with salt and pepper.
4. Spoon a dollop of the mixture back into the potato shells and garnish with dill.

This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Please check them out for more great ideas!

Peanut Butter Apple Nachos Recipe – Vegan Snack Recipe

Prep: 5 mins – Total: 5 mins

Ingredients

• 1 large apple (or 2 small apples), I used pink lady
• 1-2 tablespoons smooth peanut butter, melted
• 1-2 tablespoons jelly, your favorite flavor
• chia seeds, optional

Instructions

1. Cut apple(s) in thin slices and arrange on a plate.
2. Top with melted peanut butter and jelly.
3. Option to top with a sprinkle of chia seeds or nuts.
4. Enjoy!

This delicious recipe and photos were created by TrialAndEater.com, we simply shared it. Check them out for more great ideas!

Pan Fried Cinnamon Bananas Recipe – Vegan Snack Recipe

Prep: 5 mins – Cook: 5 mins – Total: 10 mins

Ingredients

• 2 bananas Slightly Overripe
• 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)

Instructions

1. Slice the bananas into rounds, approximately ⅓ inch thick.2 bananas
2. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.2 tablespoons sugar1 teaspoon cinnamon1/4 teaspoon nutmeg
3. Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
4. Add the banana rounds and sprinkle ½ of the cinnamon mixture on top.
5. Cook for about 2-3 minutes.
6. Flip the rounds, sprinkle with the remaining cinnamon mixture
7. Cook for 2-3 more minutes until the bananas are soft and warmed through.

This delicious recipe and photos were created by DizzyBusyAndHungry.com, we simply shared it. Check them out for more great ideas!

Vegan Watermelon Pizza Recipe – Vegan Snack Recipe

Prep: 10 mins – Total: 10 mins

Ingredients

• 1 watermelon
• 1 cup coconut yogurt (or greek yogurt for non-vegan)
• 1/2 cup strawberries, sliced in half
• 1/2 cup raspberries
• 1/2 cup cherries
• 1/2 cup blueberries
• 1/2 cup pomegranate seeds
• honey or maple syrup (optional)

Instructions

1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

This delicious recipe and photos were created by ChoosingChia.com, we simply shared it. Check them out for more great ideas!

No Bake Vegan Tropical Cashew Bars Recipe

Ingredients

FOR THE BARS:

• 1 1/4 cup dried pineapple
• 1 cup raw cashews
• 1/3 cup pumpkin seeds
• 1/2 cup shredded unsweetened coconut
• 1/4 cup sunflower seed butter or other creamy no stir nut butter of choice.
• 1 tsp vanilla
• parchment paper for 8×8 pan.

FOR THE FROSTING/COCONUT ICING:

• 1/2 cup coconut butter/oil
• 1 tbsp maple syrup
• Lime juice
• Lime Slices

Instructions

1. Line an 8×8 inch square pan with parchment paper. Set aside.
2. In a blender or food processor, blend together 1 1/4 cup dried pineapple, 1 cup cashews, 1/3 cup pumpkin seeds, 1/2 cup of your coconut. You might have to scrape down sides a few times.
   Next Add in your 1/4 cup sunflower seed nut butter (or other smooth nut butter of choice), vanilla, and blend again until batter is combined and starting to stick together.
3. Press batter into 8×8 pan.
4. Finally, make the frosting/icing for the top.
5. Blend 1 tbsp lime juice, 1 – 2 tbsp maple syrup, and softened coconut oil or butter until smooth. Spread over bars. Place in fridge to chill for 30 minutes.
6. Remove from fridge and slice into squares.
   Drizzle a little maple syrup on top. Then a sprinkle of shredded unsweetened coconut. Add a slice of lime on top of each bar.
7. Keep bars in fridge. They will be fine at room temperature for 1 hour or so before the icing starts to melt. Freezer friendly.

This delicious recipe and photos were created by CotterCrunch.com, we simply shared it. Check them out for more great ideas!