These brownies are so satisfying and delicious, especially loaded with succulent chocolate chips! And the best part is that they are totally vegan! Plus you make it all in ONE BOWL!
I adapted this recipe for Martina from eatyourkimchi on YouTube – I simply veganized it and took out a few ingredients and the result was amazing
I do suggest using a smaller pan to bake these in because I used quite a large one and they ended up pretty cakeish and kind of fell apart around the middle where they weren’t thick!
You want these to be THICK!
Black Bean Brownie Recipe:
- 1 1/2 cups (mashed) black beans
- 2 tbsp unsweetened cocoa powder
- 1/2 cup quick oats
- 1/4 tsp salt
- 1 tbsp sugar
- 1/2 tsp baking powder
- 2 tsp vanilla extract
- 1/3 cup maple syrup
- 1/4 cup melted butter
- 1/4 cup mini chocolate chips, or 1/2 cup regular size chocolate chips
- Preheat oven to 350F/160C
- Put all of the dry ingredients into a bowl, then wet and mix well to form a batter – you can literally throw everything into a food processor and blend it all up!
- Grease a brownie pan with your leftover butter and spread batter evenly
- Bake in the oven for 18-20 minutes
- Let cool on the counter for 15 minutes or pop it into the fridge for 15
- Cut up and enjoy!
I made a video showing this recipe so you can check it out HERE to see exactly how I made this batch or brownies!
I hope that you enjoyed this recipe and try it out! If you make any changes let me know so I can try it out too! I’m still going to play around with this recipe!
Do you like oatmeal raisin cookies?! Chocolate chip oatmeal cookies?! Plain oatmeal cookies?! Well I do, and this recipe is so incredibly easy that you can bust these babies out in 15 minutes!
The dough is versatile so you can literally add anything you like (or nothing at all). Personally raisin oatmeal is my fave so today this is the recipe for just that!
In my recipe I don’t use an egg so that this recipe is vegan but feel free to do so if you do consume eggs. I use oil as a replacement but I’m going to give alternatives too!
Lets get right into it
Oatmeal Raisin Cookies:
Makes about 24 cookies.
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup butter or margarine (I use vegan butter)
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil** (1 egg if you consume eggs)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups quick oats
- 1/2 cup raisins
**If you don’t want to use oil but still don’t want the egg here are some alternatives:
- 1/4 cup of unsweetened applesauce.
- 1/4 mashed banana (will give a slight banana taste!)
- Mix 1 tablespoon of ground flax-seed with 3 tablespoons of water
- Mix together 2 tablespoons of water, one teaspoon of vegetable oil and 2 teaspoons of baking powder
- Preheat oven to 375F/190C and grease a cookie sheet, or place down parchment paper
- Cover your raisins with boiling water. This will help make them plump.
- In a bowl cream together your white and brown sugar with the butter until light and fluffy.
- Add in the vanilla and oil and mix well together.
- Add in the flour, baking soda and salt, stir, then add in the oats and mix well to combine.
- Drain the water from the raisins and then add them to the mixture and combine.
- Scoop 1 tablespoon of dough and form into a ball, place onto the cookie sheet and press lightly with your palm to flatten slightly.
- Bake for 8-10 minutes or until the cookies are golden-brown around the edges.
- Cool for 10 minutes.
I also added a few shredded coconut to the top of some cookies before putting them into the oven! Please feel free to replace raisins with chocolate chips, add nuts, spices or anything else you desire!
I love these cookies, they’re crunchy, a little soft in the middle, full of juicy raisins and perfectly sweet!
My boyfriend likes these cookies too! I use him to taste test all of my recipes – and he is super picky, especially with sweeter foods so if he says these are good then I’m pretty sure they are good!
I hope you like this recipe, a video tutorial will be up on my YouTube channel soon – so subscribe to see that!
I was debating whether or not to post this since it’s literally the easiest and simplest kind of toast there is!
I love avocado toast (I used to hate avocado so much, weird right?), everyone loves avocado toast so I thought I’d share how I make my kind of avo-toast!
There’s a million and one variations but for me, this is a staple – my fave way to eat it!
One avocado, butter, red pepper flakes, salt, pepper, hemp hearts – that’s all there is to this perfect piece of toast.
I used a whole avocado, I know some people prefer to use just half but I adore avocado so much I just prefer to eat the whole thing, like an open faced sandwich!
Avocado Toast (5 mins!)
- *unsalted butter (as much as you need)
- 2 slices of bread, toasted
- 1 avocado, sliced or mashed (you can use half)
- 1 tbsp hemp hearts or sesame seeds
- 1/4 tsp red pepper flakes
- sprinkle of salt & black pepper
- Toast the bread and then spread butter on each slice
- Slice avocado or mash it then add to each slice of toast.
- Sprinkle with salt, pepper, red pepper and hemp hearts
*I used earth balance vegan butter – you can use any kind you like!
You can eat this for breakfast, lunch or as a snack, I always enjoyed having sandwiches growing up, so I love to have this for lunch, generally after a work out so I feel satisfied and full!
This is a super easy and fast recipe for those days where you just want to EAT! Sometimes I feel super lazy and don’t really feel like cooking, so this is where this delicious and fast meal comes in perfect, all you need to do is prepare some sauce and use any left over (or fresh) veggies you want to add in!
I adore stir fry’s (who doesn’t?!) they’re the perfect combination of everything you want in one dish – the one I’ve made here consists of red, green and yellow pepper, carrots, asparagus and tofu with an wonderful sauce to accompany! You won’t believe how easy it is!
I used a blend of frozen vegetables which saves a tone of time on chopping up various vegetables (keep in mind frozen can be slightly more expensive!) I also used some leftover green peppers, smoked tofu marinated in the sauce which is beyond easy to make and finally garnished with hemp hearts! This recipe is insanely easy and simple, I hope you van try it out!
Veggie Stir Fry Recipe:
- Frozen vegetables (any that you prefer) and/or any fresh vegetables
- 1 Package Firm Tofu
- Hemp Hearts (or sesame seeds)
- Flour or Corn starch
*Usually I just eyeball the amount that I want to use, you can use the guideline on the vegetable package however, usually it’s 1 cup!*
For the sauce:
- 2 Tbsp soy sauce
- 2 Tbsp maple syrup
- 2 1/4 Tsp garlic powder
- 1/4 Tsp red pepper flakes
- Chop up the Tofu into small cubes.
- In a bowl combine all of the sauce ingredients together and stir well then add in the tofu to marinate for a few minutes.
- In a frying pan on medium-high heat a small amount of oil.
- Add in the tofu and (leave the sauce in the bowl) cook for a couple of minutes.
- Add in the vegetables and sprinkle a small amount of flour (or cornstarch) so that when the sauce is added it will thicken up.
- After a few minutes of stir frying the veggies add in the sauce and stir.
- Let everything simmer for around 2 minutes then give a final stir.
- Transfer into a bowl and sprinkle with hemp hearts or sesame seeds and serve
This is seriously so easy and it tastes really, really good, I always eat mine with rice with some other veggies (usually broccoli) on the side. I usually make this twice a week, my boyfriend really likes this too – especially he sauce, which is super versatile! You can use this sauce for a lot of other dishes, I’m going to try using it in a wrap next time. I hope you can try this recipe out!
I want to start this post off by saying I’ve actually never been the best at making pancakes (I know.. not the best start, stick with me!) they always burn or are raw inside, but since I started using this recipe the pancakes always turn out AMAZING, and the best part is they’re incredibly easy to make, no dairy, no egg, just perfection!
I’ve been using this recipe for a long time, ever since I became vegan I’d want to make pancakes but honestly I have no patience to make an egg replacer from flax, banana inside of pancake batter isn’t my thing either (on top, YES PLEASE), I just wanted fluffy, fast pancakes that were simple to make – that’s why this recipe is perfect!
I’ve changed a few things over time, included and excluded so of course feel free to add in anything to your batter that you’d like, I suggest dark chocolate chips or blueberries, I would do this but my boyfriend prefers a plain base where syrup and fruit can be added!
Fluffy Vegan Pancake Recipe:
- 1 cup all purpose flour
- 1 tsp sugar
- 2 tsp baking powder
- 1 cup vanilla almond milk (or any non-dairy milk / doesn’t need to be vanilla)
- 1 tbsp maple syrup (or vanilla extract)
- 1 tbsp vegan butter – I use Earth Balance (or vegetable oil)
- 2-3 tbsp water (or milk)
*add in any additions you’d like to the batter such as spices, fruit or chocolate*
- Sift all the dry ingredients together into a medium bowl and stir slightly to in-cooperate.
- Add all of wet ingredients – expect the water, and mix well, the batter will be pretty thick but that’s okay.
- Add water by the tablespoon until the desired consistency is reached.
- Heat a pan to medium-high and add in a little butter.
- Scoop 3/4 cups of batter into the centre of the pan and cook until bubbles appear on the surface (2-3 minutes) then flip the pancake and cook until browned (1-2 minutes)
- You should have around 9 pancakes.
If you have a griddle this would be much easier I’m sure! I use a regular frying pan and they always come out great every time, nice and fluffy (SO GOOD), I think this recipe is the easiest and best for vegans that I’ve personally come across – and I’ve tried a lot over my time, I love everything sweet!
We ate our pancakes with maple syrup since we had no fruit at home, (this was at 11pm) I usually don’t eat pancakes for breakfast – I feel it’s more of a desert and prefer to eat them in the evening, which another reason why this recipe is great, it’s fast! I can prepare a batch in no time – I hope you find this recipe useful and as yummy as I do!