Any respectable blog should have a banana bread recipe. And any respectable recipe developer should remember to write down the ingredients for their favorite banana bread at least once… right? So here it is, my contribution to the plethora of banana bread recipes out there. I quite like this one though. This simple oil-free vegan banana bread is made with only 10 ingredients, none of which are hard to track down.
This vegan banana bread is not gluten-free because I am not confident in making gluten-free substitutions. It’s also not refined sugar-free because I’m not trying to make it a health food. But it is oil-free because I forgot to put oil in it and it turned out great. If you make this recipe with another kind of flour or sugar, I’d love to know how it turns out!
I’m not a naturally great baker by any means, but developing recipes for my favorite baked goods is something I am challenging myself to do more often. I love to cook savory foods with instinct and intuition, and I am slowly learning to do the same with baking. The reward of a perfectly chewy cookie or moist loaf of banana bread is so worth the stress of putting your work into an oven without knowing how it will turn out. And the mistakes are simply learning experiences!
My simple 10-ingredient oil-free vegan banana bread is perfectly moist and golden brown on top. The almond extract is a definite must if you have it around- it’s pretty much my secret ingredient in everything I bake. I love to have a thick slice of this bread toasted with peanut butter and jam for breakfast alongside a cup of coffee. It’s also a nice not-too-sweet dessert when you need a little something indulgent after dinner.
Thanks for stopping by! If you make one of my recipes, please tag me on Instagram so I can check out your creation! Cheers and happy baking!
This oil-free vegan banana bread requires only 10 simple ingredients. It’s perfectly moist, golden brown, and just sweet enough. Enjoy a slice for breakfast or dessert. It’s especially delicious toasted and covered with peanut butter and jam.
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
3 medium very ripe bananas, as black as possible
1/2 cup organic cane sugar
1 cup vegan yogurt (I used a homemade coconut cashew yogurt)
1/2 tsp almond extract (or vanilla extract if preferred)
2 cups organic all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
pinch of sea salt
1 cup vegan semi-sweet chocolate chips
optional: 1/4 to 1/2 tsp ground nutmeg, ginger, cardamom, or other desired spices
preheat your oven to 350 degrees. line or grease a tall loaf pan (this makes a lot of batter and a pretty large loaf, so if you have a shorter loaf pan, you might have a little extra batter to bake into a few muffins.) whisk together your flax eggs in a small bowl and set aside for at least 5 minutes.
in a large bowl, mash your bananas until no lumps remain. add the sugar, yogurt and almond extract and mix until well combined.
in another bowl, mix together the flour, baking soda, baking powder, and cinnamon along with the any other spices if using.
slowly add the dry ingredients to the wet ingredients, mixing to combine.
fold in the chocolate chips
you should have a wet and pourable but thick batter. add a bit more flour if it’s too wet or a splash of milk if it’s too dry. pour the batter into the prepared pan. if desired, sprinkle a handful of extra chocolate chips on top.
bake for 50 to 60 minutes or until a knife inserted into the middle of the loaf comes out mostly clean and the top is golden brown all over. the bread will cook a little more outside of the oven, so don’t overcook it.
let the bread cool before slicing. it will keep covered with a tea towel for 3 days or longer.
I have suffered through so many raw kale salads since I went vegan. I’ve tried cutting it into fine ribbons and massaging it with oil, avocado, salt, and lemon. I’ve doused it in tahini dressing and vegan ranch. I just don’t have time for the endless chewing and bitterness of a kale salad, or the bloating that comes later.
Does this make me a bad vegan? I feel like I have to stand up for kale. But it’s gotta be cooked if I’m going to eat enough of it to actually enjoy its nutritional benefits, so I like to eat it in a warm salad with some plant-based protein and flavorful toppings.
My Warm Kale Salad with Maple-Mustard Tempeh and Ruby Kraut packs serious flavor while being incredibly nutritious. Maple syrup and Dijon mustard come together in a naturally-sweetened sweet and tangy sauce to coat the tempeh. A simple creamy tahini dressing adds healthy fat, contrasting with the sour fermented cabbage. And an entire bunch of raw kale steams down into a few generous but manageable servings that will make you feel so virtuously healthy. This salad can serve 2 or it can make 4 smaller servings to go along with some grains and roasted vegetables.
Prebiotics and Probiotics
This warm salad is gut-friendly because it contains prebiotic rich foods as well as sources of probiotics, ensuring a thriving internal microbiome. The fiber in kale makes it an excellent prebiotic food, meaning it helps feed your gut’s bacteria colonies. Fermented foods such as tempeh and sauerkraut also encourage gut health since they contain probiotics. While prebiotics feed gut bacteria, probiotics replenish the colonies of bacteria you need for healthy digestion- they work together to make sure you’re getting everything you need from the food you eat before it passes through you. I’ve linked below a few sources on plant-based microbiome health if you’d like to learn more about this topic!
Warm Kale Salad with Maple Mustard Tempeh and Ruby Kraut
A seasonal warm kale salad with tangy maple mustard tempeh and sauerkraut. Rich in plant-based protein and gut-friendly fermented foods, an easy and flavorful vegan lunch or dinner.
Cook Time:35 minutes
Total Time:40 minutes
Yield:2-4 servings 1x
for the tempeh:
1 8-oz block of tempeh
2 cups of boiling water
1 tbsp oil
2 tsp tamari or soy sauce
3 tbsp dijon mustard
2 tbsp maple syrup
1/4 cup vegetable broth
for the salad and dressing:
1 bunch of kale (about 10 stalks), washed and chopped
1/4 cup tahini
pinch of sea salt
juice of 1/2 a lemon
1/2 tsp garlic powder
3–4 tbsp of warm water
sauerkraut, homemade or storebought*
roasted vegetables, avocado, or other add-ins, optional
Place the block of tempeh in a shallow dish or bowl and pour 2 cups of boiling water over it. Cover with a lid or plate so the tempeh can steam for 10 minutes.
Meanwhile, whisk together the tamari, dijon, maple syrup, and broth. Set aside. Take this time to prepare your salad dressing as well by whisking together the tahini, lemon juice, garlic powder, and warm water. Set aside.
After the tempeh is finished steaming, pat it dry. Cut it into 8 slices and then cut those slices diagonally to make a total of 16 triangles.
Heat a large skillet over medium with 1 tbsp of oil. Add the pieces of tempeh to the pan, trying not to overlap them. Let them cook undisturbed for 5 minutes, then flip each piece and cook for another 5 minutes.
At this point, your tempeh should be browned and slightly crispy. Now add the maple dijon sauce to the pan and cook for 5-10 more minutes. Spoon the marinade over the tempeh to help saturate it while it cooks. The sauce will thicken up and caramelize- stop cooking before it burns and sticks to the pan. Remove from the pan and set aside.
In the same pan you cooked the tempeh in, add the kale along with a splash of water. Cover and steam until slightly wilted.
To assemble, divide the steamed kale between 2 or 3 dishes. Top with the tempeh, roasted veggies, and sauerkraut or raw cabbage. Drizzle the tahini dressing over each serving and enjoy!
I am so excited to share this 10-ingredient peanut butter curry sauce with you! It’s easy, full of flavor, and can be used in a number of ways if you make it as part of your weekly meal prep. I paired this sauce with brown rice and crispy tofu, but here are other ways you could use it:
with rice noodles and veggies in a unique noodle bowl
with chickpeas and rice in a quick chickpea curry
as a tempeh marinade
as a dipping sauce for roasted potatoes
as a sauce for cauliflower “wings”
as a soup or stew with vegetable broth or more tomatoes
I hope you enjoy this delicious peanut butter curry sauce however you choose to serve it! I think a good sauce goes a long way in making plant-based eating appealing, whether you’re trying to incorporate more vegan meals or keep your long-term vegan diet interesting.
Vegan Peanut Butter Curry Sauce with Crispy Tofu and Rice
A 10-ingredient peanut butter curry sauce with crispy baked tofu and cooked brown rice. Spicy, creamy, and perfect for incorporating into your weekly meal prep.
Total Time:45 minutes
for the curry sauce:
1 15-oz can diced tomatoes
1/2 cup water
3–4 cloves of garlic, peeled
2-inch chunk of ginger, peeled
1 tbsp tomato paste
2 tbsp curry powder
1 tbsp tamari
2 tsp maple syrup
pinch of cayenne, optional (depending on how hot your curry powder is)
1/2 cup peanut butter
the juice of 1 lime
for the bowls:
crispy baked tofu
Start cooking your rice and tofu. See notes for quick baked tofu recipe.
In a blender, combine all the ingredients for the sauce except the lime juice. Blend on high until completely smooth.
Pour the sauce into a large pot (it might splatter while it cooks, so use a larger pot than you think you’ll need) and turn to medium-high heat. Once it starts to bubble, reduce the heat to low and simmer gently while the tofu and rice cook, about 20-30 minutes. Just before serving, turn off the heat and add lime juice and salt to taste.
Divide the rice and tofu into bowls and top with lots of sauce, fresh cilantro, and lime wedges.
Store leftover sauce for a week in the fridge or a month or two in the freezer.
to make crispy baked tofu, cut a block of extra firm tofu into cubes, spray or brush lightly with oil, season with a little salt and pepper, and bake at 400 degrees for 30 minutes, flipping halfway.
Thanks for stopping by today! If you try this or any of my recipes, I’d love it if you tagged me on Instagram so I can see your creation. Cheers!
I cook almost exclusively savory foods because baking is simply not my forte unless I’m following someone else’s recipe precisely. This freezer fudge is too easy not to share, though. It’s simple, requiring only 6 ingredients aside from water and salt. It’s also made without any refined sugar, sweetened only with dates. Get your food processor out and whip up a treat to keep in the freezer for sweet tooth emergencies.
Easy vegan cardamom cacao freezer fudge. Naturally sweetened with dates and oil-free, this is the perfect treat to keep on hand for chocolate cravings.
2 cups of pitted dates, lightly packed
2 cups hot water
1/2 cup cacao powder
1/2 cup softened coconut butter
3/4 tsp ground cardamom
1/2 tsp almond extract
pinch of sea salt
1/4 cup buckwheat flour
optional: more salt + cacao nibs or chocolate chips sprinkled on top
Pour hot water over the dates in a large bowl and let them soak for 10 minutes to soften. If your coconut butter is really hard, stick the jar into the bowl with the dates and hot water to soften the butter.
Line a loaf pan with parchment paper. Set aside
Drain the dates, reserving the water.
In a food processor, combine all the ingredients except the reserved water. Process until a dough ball forms, drizzling in the water 1 tablespoon at a time if necessary to get things moving. Stop to scrape down the sides if necesssary.
Press the dough into the lined loaf pan and place in the freezer for at least 2 hours.
Cut into squares and store in the freezer for up to 2 weeks.
I hope you enjoy this quick little recipe. Tag me on Instagram if you make this or any of my recipes so I can see your creations!