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Indulge guilt-free with these vegan oatmeal peanut butter chocolate chip cookies! They're chewy, flavorful, and perfect for satisfying your sweet tooth without any animal products. Ingredients: 1 cup rolled oats 1/2 cup peanut butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1/4 cup almond milk 1/2 teaspoon vanilla extract 1/2 cup vegan chocolate chips Instructions: Warm the oven up to 175F 350C Add the peanut butter, maple syrup, melted coconut oil, almond milk, and vanilla extract to a bowl Mix the ingredients together until they are well mixed Add vegan chocolate chips and mix well Place cookie shapes made of dough on a baking sheet lined with parchment paper Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown It should cool for 5 minutes on the baking sheet before being moved to a wire rack to cool all the way

This Lemongrass Tofu recipe is a vegan twist on a classic Vietnamese dish, packed with flavor and protein. The combination of lemongrass, garlic, and soy sauce creates a savory and aromatic marinade that infuses the tofu with vibrant taste. Quick to prepare and bursting with Vietnamese-inspired flavors, this dish is perfect for a delicious weeknight dinner. Ingredients: 300g firm tofu, pressed and cut into cubes 2 stalks lemongrass, finely chopped 3 cloves garlic, minced 1 small onion, finely chopped 2 tablespoons soy sauce 1 tablespoon maple syrup or agave nectar 1 tablespoon sesame oil 1 tablespoon lime juice 1 tablespoon vegetable oil Salt and pepper to taste Fresh cilantro for garnish Instructions: In a bowl, mix soy sauce, maple syrup, sesame oil, and lime juice to make the marinade Add tofu cubes to the marinade, coat well, and let it sit for 10 minutes In a pa...

A creamy and flavorful vegan take on classic mac and cheese, using a vibrant yellow sauce made from potatoes, carrots, and nutritional yeast to mimic the sunny hue of traditional cheese sauce. Ingredients: 2 cups elbow macaroni 2 cups peeled and diced yellow potatoes 1 cup peeled and diced carrots 1/2 cup nutritional yeast 1/3 cup refined coconut oil 1/2 cup unsweetened almond milk 1/4 cup raw cashews 2 tablespoons lemon juice 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon turmeric powder Salt and pepper to taste Instructions: Boil macaroni according to package instructions, drain, and set aside In a separate pot, boil potatoes and carrots until soft, about 10-15 minutes In a blender, combine cooked potatoes, carrots, nutritional yeast, coconut oil, almond milk, cashews, lemon juice, garlic powder, onion powder, turmeric powder, salt, and pepper ...