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Vegan Chocolate Orange Cookies

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Vegan Chocolate Orange Cookies!

These Vegan Chocolate Orange Cookies are so soft. Fresh orange juice and orange zest gives these chocolate cookies a bright burst of flavour. Chocolate and orange is a classic flavour combo and pairs perfectly in these fudgy cookies.

Not only are these vegan, gluten-free, and refined sugar-free, but these cookies are secretly made with black beans. I’ve given these cookies to many of my friends and they can never tell they’ve been made primarily with black beans! The black beans give these cookies a soft texture, as well as some protein. The coconut oil and almond butter add some healthy fats and macronutrient balances this snack with a combination of plant-based protein, healthy fats, and complete carbohydrates.

These are definitely best eaten slightly thawed from the freezer. This keeps the soft texture of the cookies but also gives them a thick and fudgy feeling.

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Chocolate Chunk Oatmeal Cookies, or Peanut Butter Oatmeal Cookies!

Vegan Chocolate Orange Cookies

Laura Brining
Soft and fudgy chocolate orange cookies
5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16

Ingredients
  

  • One 15 oz can of black beans rinsed and drained
  • 1/3 cup coconut oil
  • 1/3 cup almond butter
  • 3/4 cup dates pitted
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons coconut flour
  • 1 1/2 tablespoons orange zest + more for topping

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
  • Add the black beans, coconut oil, almond butter, pitted dates, orange juice, and water to a blender and blend on high until the black beans are completely broken down and the batter is smooth. Add the cocoa powder, baking soda, baking powder, and coconut flour and blend again until fully combined. Add orange zest and stir to combine.
  • Drop spoonfuls of the batter onto your prepared baking sheet to form 16 cookies. The batter will be very soft, similar to a brownie batter. You can smooth the tops of the cookie with a spoon.
  • Bake in the preheated oven for 12-14 minutes, until slightly firm.
  • Sprinkle with additional orange zest while the cookies are still hot.
  • Store cookies in the freezer and let thaw slightly for 1-2 hours before enjoying.

Vegan Chocolate Orange Cookies

Creamy Vegan Mushroom Pasta Sauce

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Creamy Vegan Mushroom Pasta Sauce!

This pasta sauce is classic comfort food. The sauce is so rich and creamy and reminds me of a mac n’ cheese style texture. It’s garlicky and loaded with mushrooms. This recipe is based on my Creamy Vegan Mushroom Fettucine recipe, but it is so much thicker and richer! The original recipe is a little lighter and includes peas and broccoli. I used cashews in this version to create a super thick and creamy sauce. I left the pasta plain this time, but I’ve tested it with peas and broccoli which was delicious! Feel free to add in your own fav veggies.

The cashews and hemp hearts add some healthy fats as well as protein to this meal, making it so filling and satisfying. Feel free to add in some veggies or serve them on the side for a balanced meal. I served this sauce over brown rice pasta.

For more plant-based pasta recipes, try my Walnut Mushroom Bolognese or Mediterranean Pasta Salad, or my Creamy Chipotle Pasta.

Creamy Vegan Mushroom Pasta Sauce

Laura Brining
A rich and creamy mushroom and garlic pasta sauce!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 2 cups mushrooms sliced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup cashews soaked for at least 4 hours and drained
  • 2 tablespoons hemp hearts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup of water

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the garlic, onions, mushrooms, salt, and pepper. Cook over medium heat until the mushrooms are soft and onions are translucent, about 7-8 minutes. Set aside.
  • Add the cashews, hemp hearts, garlic powder, onion powder, and water to a blender. Blend on high until the cashews are completely soft and smooth. Pour the white sauce into the pot of mushrooms and onions. Stir to combine. Add 1 pound of cooked pasta to the pot and stir until fully coated.
  • Serve immediately.

Vegan Lemon Blueberry Muffins

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Vegan Lemon Blueberry Muffins!

 

These Vegan Lemon Blueberry Muffins are so soft and moist. The lemon and blueberry combination is perfect for spring! The bright lemon enhances the flavour of these muffins and really brings out the sweetness from the blueberries.

I love having these muffins for a morning snack. I find them super filing with the combination of complex carbohydrates and fibre from the oats, as well as some healthy fats from the coconut cream and coconut milk. They’re also a healthier version of most muffins! They’re vegan, gluten-free, and refined sugar-free, as well as nut free for school lunches!

I have also tried using 1 3/4 cups of oat flour and 1 cup of almond flour. The result is almost the same but I find the muffins crumble a little easier. The almonds add slightly more fat and protein making the muffins more filling. Follow me on Instagram @livesimplyhealthy and let me know if you make these!

Happy Spring!!

For more snack recipes, try my Chocolate Protein Muffins, Chewy Chocolate Oat Cookies, or Sweet and Salty Peanut Bars!

Vegan Lemon Blueberry Muffins

Laura Brining
Moist and soft Lemon Blueberry Muffins!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 3/4 cups oat flour 2 3/4 oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk from the remaining canned coconut milk
  • 1/4 fresh lemon juice
  • 3 teaspoons lemon zest
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with silicone baking cups or parchment paper cups.
  • In a large bowl, mix the oat flour, baking powder, baking soda, and salt until combined.
  • Add the maple syrup, apple cider vinegar, coconut cream, coconut milk, lemon juice, and lemon zest. Stir until fully combined.
  • Fold in the blueberries.
  • Scoop evenly into the prepared muffin pan. Makes 11 larger muffins or 12 slightly smaller muffins.
  • Bake in the preheated oven for 35-37 minutes, until slightly golden and a toothpick inserted in the centre comes out clean.
  • Store in the fridge for up to a week or the freezer for up to a month.

Vegan Lemon Blueberry Muffins

Top Healthy Mother’s Day Treats

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My Top Healthy Mother’s Day Treats!

I can’t believe it’s already Mother’s Day weekend! I’ve rounded up my top healthy mother’s day treats from the blog! All of these treats are fairly quick and easy to make. I’ve included cheesecake desserts, muffins, cookies, cakes, and brownies. They’re all vegan, gluten-free, and refined sugar-free.

Any of these treats would be a perfect healthier option to bring to a family gathering this weekend. They also make great gifts to enjoy with your mom.

Make sure you check out my blog for lots of other great treat ideas.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

I hope you have an awesome Mother’s Day weekend! Happy baking!

1. Chocolate Chunk Oatmeal Cookies

Soft and chewy oatmeal cookies loaded with rich dark chocolate chunks. These make a perfect Mother’s Day gift.

2. Chocolate Layer Cake with Strawberries and Whip Cream

This cake is an elegant showstopper perfect for any Mother’s Day event. Fluffy chocolate cake is layered between light coconut whip cream and fresh strawberries.

Vegan Chocolate Layer Cake Whip Cream Strawberries

3. Raw Fudge Brownies with Chocolate Ganache 

These raw fudge brownies are a perfect make ahead dessert great for gatherings. They’re always a hit at any party I bring them to. They’re rich and fudgey and can be cut into any size you like.

4. Chocolate Fudge Cheesecake

A more elegant dessert for a fancier lunch or dinner. Rich chocolate cheesecake. Top this elegant dessert with whip cream, fresh berries, drizzled melted chocolate, or chocolate shavings.

5. Mini Lemon Cheesecakes

These mini lemon cheesecakes are a lighter dessert option. Their mini size makes them perfect for gatherings. The bright lemon flavour is perfect to welcome spring.

6. Blueberry Oatmeal Muffins

These muffins are a perfect Mother’s Day breakfast or brunch idea. They also make great gifts for Mom. Blueberries and oatmeal are a classic combo that result in a super moist muffin.

7. Coconut Cream Cake

A fluffy and moist coconut cake with light and fluffy coconut cream. Perfect for brunch or dinner dessert.

Vegan Coconut Cream Cake

8. Classic Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

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Healthy Mother's Day Treats Vegan

Vegan Mediterranean Pasta Salad

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Vegan Mediterranean Pasta Salad!

With the warmer weather finally here, I’ve been craving lighter, summer-inspired meals. This Vegan Mediterranean Pasta Salad is the perfect quick summer meal idea. The fresh basil and sweet cherry tomatoes pair perfectly together. This pasta reminds me of a combination of Greek and Italian flavours joined into one.

This pasta salad would be great as a side dish or served at a family pot-luck, but it’s also great to have as your main meal. The sunflower seeds add some healthy fats and extra protein, and there’s additional protein in both the chickpeas and the brown rice pasta. This pasta salad is macronutrient balanced and includes some fresh veggies as well. You can use whatever type of pasta you prefer, I like brown rice fusilli here.

For more summery recipes, try my Black Bean and Corn Salad or my Easy Vegan Pesto!

Vegan Mediterranean Pasta Salad

Laura Brining
Italian and Greek flavours combine in one dish with cherry tomatoes, fresh basil, and kalamata olives in this vegan and gluten-free Mediterranean Pasta Salad.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • One 1 pound package of pasta I used brown rice pasta
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red onion sliced
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup kalamata olives halved
  • 1/4 cup fresh basil roughly chopped
  • One 389 ml can of chickpeas drained and rinsed
  • 1/4 cup sunflower seeds

Instructions
 

  • Prepare your pasta according to package directions.
  • In a large bowl, whisk together the olive oil and red wine vinegar. Add the oregano, red pepper flakes, garlic powder, salt, and pepper.
  • Add the sliced red onions, cucumber, cherry tomatoes, kalamata olives, fresh basil, chickpeas, and sunflower seeds. Stir to combine.
  • When the pasta is cooked and slightly cooled, add the pasta to the bowl and stir until fully coated.
  • Serve immediately.

Vegan Mediterranean Pasta Salad

Vegan Creamy Chipotle Pasta

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Vegan Creamy Chipotle Pasta!

This pasta sauce is super rich and creamy. The base of the sauce is made with blended cashews, which gives the sauce a rich cream like feeling. The smoked paprika and chipotle add depth of flavour and a subtle smokiness, which pairs perfectly with fresh cherry tomatoes. There’s a little bit of heat to this sauce with the addition of chili flakes.

I served this sauce over brown rice fettuccine for a simple gluten-free dinner. This meal is pretty filling on its own, but I also like to sprinkle it with hemp hearts for an extra boost of protein. It’s super quick to make, and the sauce comes together in minutes while you saute the other ingredients.

For more pasta recipes, try my Vegan Lasagna, Easy Vegan Pesto, or Walnut Mushroom Bolognese!

Vegan Creamy Chipotle Pasta

Laura Brining
A rich and creamy cashew pasta sauce flavoured with chipotle and smoked paprika.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 large onion diced
  • 2 cups cherry tomatoes
  • 1 cup cashews soaked and drained (soaked for at least 4-6 hours)
  • 1 cup water
  • 1/2 tablespoon apple cider vinegar
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large handfuls spinach chopped
  • 1/2 teaspoon chili flakes
  • 16 oz package of your pasta of choice cooked

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until translucent, about 3 minutes. Add the tomatoes and continue to cook over medium heat until the tomatoes are soft and cooked down, about 5-7 minutes.
  • Meanwhile, prepare the sauce by blending the soaked cashews, water, apple cider vinegar, smoked paprika, chipotle, salt, and pepper. Blend until fully smooth. Add the blended sauce into the pot along with the spinach and chili flakes. Cook for an additional 3-5 minutes until the sauce is warmed and the spinach is wilted.
  • Serve over your pasta of choice. I used brown rice linguine.

Vegan Creamy Chipotle Pasta

Chocolate Chunk Oatmeal Cookies

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Chocolate Chunk Oatmeal Cookies!

Chocolate Chunk Oatmeal Cookies

Chocolate Chunk Oatmeal Cookies 

These Chocolate Chunk Oatmeal Cookies are my new favourite cookie. They are so soft and moist and are the perfect chocolate chip cookie remake. These cookies are made into a healthier version and include many nutrient-dense ingredients. I added flax seed, almond butter, and coconut oil for healthy fats and some extra protein. These are sweetened only with dates, which are also nutritious and include added fibre. These cookies are not only vegan but also gluten-free and refined sugar-free.

They’re super easy to make and store perfectly in the freezer. I like to make a double batch so I have lots of cookies on hand for the next few weeks ahead!

FYI – these cookies are also great with chopped almonds added in!

Happy baking!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Chocolate Chip Cookies, or my Peanut Butter Oatmeal Cookies!

Be sure to follow me on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips and tag me if you try this recipe!

Chocolate Chunk Oatmeal Cookies

Laura Brining
Soft and chewy Chocolate Chunk Oatmeal Cookies!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 14

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour
  • 1 1/2 oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup dates pitted
  • 2/3 cup water
  • 2 tablespoons apple cider vinegar
  • 1/4 cup coconut oil melted
  • 2 tablespoons almond butter
  • 1/2 cup dark chocolate chunks

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking sheet.
  • Prepare the flax egg by mixing 1 tablespoon of ground flax and 3 tablespoons of water together in a small bowl. Set aside to thicken for about 10 minutes while you prepare the rest of the dough.
  • Add the oat flour, oats, baking powder, baking soda, and salt in a large bowl. Stir to combine.
  • Blend the pitted dates and water together until you reach a thick and smooth consistency. Add the date mixture, apple cider vinegar, coconut oil, almond butter, and prepared flax egg to the large bowl. Stir until fully combined.
  • Add the chocolate chunks and stir again.
  • Roll the dough mixture into 14 even-sized balls and place them on the prepared cookie sheet. Flatten each cookie slightly with the palm of your hand (the cookies will not spread out much during baking).
  • Bake in the preheated oven for 9-11 minutes. Let cool before serving. Store in the fridge or freezer and thaw before serving.

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Chocolate Chunk Oatmeal Cookies

Lemon Cupcakes with Coconut Whip Cream

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Vegan Lemon Cupcakes with Coconut Whip Cream!

Vegan Lemon Cupcakes

Vegan Lemon Cupcakes

These Lemon Cupcakes are super light and fluffy! The Lemony Coconut Whip Cream makes for a light and refreshing dessert that isn’t overly sweet. In my opinion, these are perfect for spring or an Easter treat.

They’re also healthier than traditional cupcakes. These cupcakes are vegan, gluten-free, and refined sugar-free. The base is made with oat flour, which is naturally gluten-free and filled with fibre. I lightly sweetened the cupcakes and whip cream with maple syrup, which is a natural sweetener with the added bonus of additional nutrients. The coconut milk and coconut cream add some healthy fats making this dessert satisfying.

Keep these cupcakes stored in the fridge and let them come to room temperature just before serving. I have also tried freezing the cupcakes after frosting them with the whip cream and thawing them in the fridge overnight.

These Lemon Cupcakes are delicious paired with this Lemony Coconut Whip Cream.

For more dessert recipes, try my Chocolate Cupcakes or Mini Lemon Cheesecakes!

For more healthy recipes and nutrition tips, follow me on Instagram @livesimplyhealthy!

Lemon Cupcakes with Coconut Whip Cream

Laura Brining
Vegan Lemon Cupcakes with Lemony Coconut Whip Cream!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10

Ingredients
  

Cupcakes:

  • 2 3/4 cups oat flour 2 3/4 cups oats ground into a fine flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/2 cup coconut milk the thin part from a chilled can of full-fat coconut milk
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla

Whip Cream:

  • Coconut cream from two 400 ml cans of chilled full-fat coconut milk the thick white part
  • 4 teapoons lemon zest
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions
 

  • To prepare the cupcakes, preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin pan with 10 silicone baking cups.
  • In a blender, blend the oats until you reach a fine flour. Add the baking powder and baking soda and blend to combine.
  • Add the coconut cream, coconut milk, maple syrup, apple cider vinegar, lemon juice and zest, and vanilla. Blend until fully combined and smooth, scraping down the sides as necessary.
  • Pour the batter into 10 prepared muffin cups. Bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool completely.
  • To prepare the Coconut Whip Cream, remove the thick white coconut cream from 2 chilled cans of full-fat coconut milk. Make sure your coconut milk cans have completely chilled in the fridge for at least 4 hours to ensure the coconut cream fully separated from the coconut milk. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the lemon zest, maple syrup, and vanilla and beat again until fully combined. Swirl the whip cream over the chilled cupcakes with a knife or pipe with a piping bag.
  • Store cupcakes in the fridge. Allow the cupcakes to come to room temperature before serving.

Notes

Save the remaining coconut milk and coconut cream to use in smoothies, yoghurt bowls, curries, soups, etc. It will last in the fridge for up to a week.

Vegan Lemon Cupcakes

Raw Fudge Brownies with Chocolate Ganache

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Raw Fudge Brownies with Chocolate Ganache!

These Raw Fudge Brownies with Chocolate Ganache are such a decadent treat. The brownie base is covered in a thick chocolate ganache and topped with chopped walnuts. They’re super rich and chocolatey, but also healthier for you. These brownies are so fast and easy to make, and they store perfectly in the freezer for whenever you’re in the mood for a sweet treat.

These brownies are vegan, gluten-free, grain-free, and refined sugar-free. They are sweetened with dates and a little bit of maple syrup. The base is made with walnuts, so you’re getting some healthy fats and protein to help you feel satisfied. Although these brownies are made with healthier ingredients than typical brownies, they are still super rich and indulgent.

For more chocolate recipes, try my Chocolate Fudge Cheesecake, Chocolate Cupcakes with Fudgy Chocolate Frosting, or Chewy Chocolate Oat Cookies.

Raw Fudge Brownies with Chocolate Ganache

Laura Brining
Super rich vegan Raw Fudge Brownies with Chocolate Ganache.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -12

Ingredients
  

For the Brownies:

  • 1 1/2 cup dates pitted
  • 1 1/2 cup walnuts
  • 1/2 cup cocoa powder
  • 3 tablespoons almond milk or any nut milk

For the Ganache:

  • 3 tablespoons coconut oil melted
  • 3 tablespoons cocoa powder
  • 2 tablespoons almond milk room temperature
  • 2 tablespoons maple syrup

For Topping:

  • 1/4 cup walnuts chopped

Instructions
 

  • To prepare the brownies, line a 9x5 inch loaf pan with parchment paper.
  • Add the pitted dates, walnuts, and cocoa powder to a blender. Blend until fully combined and the mixture forms fine crumbs. Add the almond milk and blend to combine. You may need to stir with a spatula until fully combined and smooth.
  • Firmly pat the mixture into the prepared pan and set aside.
  • To prepare the ganache, add the melted coconut oil, cocoa powder, almond milk, and maple syrup in a small bowl. Whisk to combine. If your almond milk is not room temperature, you may need to melt the mixture in order to achieve a smooth liquid to pour over the brownies. Pour the ganache over the prepared brownies in an even layer. Top with chopped walnuts. Place in the fridge to set for about 1 hour.
  • Slice into 8-12 squares, depending on your desired size.

vegan raw fudge brownies with chocolate ganache

Vegan Tomato Curried Lentils

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Vegan Tomato Curried Lentils!

I have been loving lentils lately. After developing my Sweet Potato Lentil Curry recipe, I wanted to create another recipe featuring lentils that I could add to my rotation of meals. I went a little more simple with these Vegan Tomato Curry Lentils, but they’re still packed with flavour. These are great as a main meal served over brown rice with a side of veggies, but they would also make a nice side dish.

Lentils are a great source of iron and plant-based protein, and they’re also abundant in minerals and vitamins. By serving this meal with a side of your favourite veggies, it becomes a great balanced meal that will leave you feeling full and satisfied. It’s been perfect on these chilly rainy days we’ve been having during these last few weeks of winter.

For more of my favourite curry recipes, try my Sweet Potato Lentil Curry, Tomato Coconut Chickpea Curry, or my Pumpkin Curry with Chickpeas!

Vegan Tomato Curried Lentils

Laura Brining
Easy vegan tomato curried lentils!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • One 680 ml can of tomato sauce
  • 2 cups dried lentils
  • One 400ml can of coconut milk
  • 1 cup of water
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder

Instructions
 

  • Heat olive oil in a large pot over low-medium heat. Add the garlic and onions and cook until translucent, about 3-5 minutes.
  • Add the tomato sauce, lentils, coconut milk, water and seasonings. Stir until combined. Let simmer with the lid on for about 30 minutes, until the lentils are soft and the liquid is absorbed.
  • Serve over rice with your favourite veggies.
  • *Note: I pre-soak my dried lentils in advance to help with digestion. This step is not necessary. If you are adding un-soaked lentils you may need to add additional water to reach your desired consistency.

Vegan Tomato Curried Lentils