These are the easiest vegan buffalo wings you can make! I am using this name even though they don’t have chicken because it is what people are looking for. They do not require boiling! Just bakign them in the oven.

Let’s get into the recipe!

Preheat your oven to 390°F or 200° C, then get your ingredients:

• 7 oz vital wheat gluten
• 7 oz water
• 1-2 tbsp lemon or lime juice
• 1 tbsp sesame oil (or any neutral oil)
• 1 tsp vegetable stock powder
• Pinch of white pepper

Instructions:

Preheat oven to 200°C / 390°F

Mix vital wheat gluten, stock powder & white pepper (dry ingredients)

Add lemon juice + oil, mix (dough will be wet)

Shape into ~16 small wing-sized pieces, ensure they are “small” about 2/3 of the size you expect them to be, because they will get bigger in the oven.

Place on a tray

Bake for 25 mins until lightly browned

Toss in buffalo sauce and rest for 10 mins

Enjoy!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

We hope you love this recipe as much as we do , it’s:

• Easy to do
• Delicious as a snack
• A vegan version of “buffalo chicken wings”
• No-boil needed! This recipe proves that you can just bake vital wheat gluten as well

If you like this recipe, you may like this delicious queso to go with it. Or if you prefer, you can also make vegan steaks with vital wheat gluten.

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Vegan buffalo chicken wings

The easiest and tastiest recipe for vegan buffalo wings

Course Side Dish, Snack

Cuisine International

Keyword buffalo wings

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Resting time 10 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Cost 5

Ingredients

• 7 oz Vital wheat gluten
• 7 oz Water
• 2 tbsp lemon or lime juice
• 1 tbsp Sesame seed oil you can use rapeseed oil or something neutral if you don't think you will like the flavor nof sesame seed oil
• 1 teaspoon Vegetable stock powder
• 1 pinch White pepper You can use black, but it would give extra colour to the mix

Instructions

• Get your ingredients ready
  
• Turn on the oven at 390 degrees Farenheit or 200 Celsius
• Add the vital wheat gluten to a bowl
  
• Add the dry vegetable stock powder and the white pepper and mix
  
• Add the lemon and oil and mix again, note that the dough will feel very 'wet', this is fine because it will go in the oven and lose some significant moisture, and this will prevent it from over drying
  
• Now add the water and mix everything very well
  
• Form about 16 pieces. They need to be very small, about 2/3 of the size of chicken wings, because they will get bigger once in the oven
  
• Lay them in the tray
• Put them in the oven for about 25 minutes or until they look very light brown on the outside
  
• Bathe them in Buffalo sauce and leave them to rest for about 10 minutes
• Enjoy!
  

Video

https://youtu.be/JbdbamEfbTE

Notes

• I love them even without the Buffalo sauce, but they are a bit crunchy, so, maybe not for everyone
• They are great as a snack
• You can make a great dip by blending cashews, some garlic powder, veggie stock and water
• Make sure to have enough space between the wings in the oven because they grow sifnificantly in size once cooked

The post Vegan buffalo chicken wings appeared first on Natural goodness | Fuss free recipes everyone can make.

*Note: This post contains affiliate links that generate a commission for me at no cost to you.

Brussel sprouts are a favorite of many people, but I feel they require some algorithmic instructions to get them perfect.

Let’s get on cooking!

First, get your ingredients. The main ingredients are bouillon which I prefer instead of salt, vegetable oil spray, hot smoke point for example, rapeseed oil. Olive oil, but to use once they are roasted, some nutritional yeast and maybe some agave syrup if you are into sweet stuff and even some lime juice.

Preheat the oven at 400 Fahrenheit or around 200 Celsius.

Add baking paper to a baking tray and spray oil generously, this step is important to get them roasted evenly.

Cut in half the brussels sprouts. And put them with the flat part facing up. This is so that they use as much surface as possible and they get roasted evenly.

Sprinkle bouillon (stock powder) over them. I prefer this to salt because it gives them a better flavour in my opinion. You can add pepper and any other spices you want at this point.

Spray oil over them.

Put them in the oven for about 20-25 minutes. Every oven is different. I strongly suggest that you check them at 20 minutes or earlier if it’s your first time making them.

Remove them from the tray and add your favorite toppings. This is the time to add olive oil if you like it, or cheese, lemon, whatever you like. My personal favorite? nutritional yeast!

Enjoy!

Do I need to wash the brussels sprouts before roasting them?

NO. I know this might be controversial, but, you are roasting them lol… unless you think they will have some ‘insects’… it is not needed, in fact, it could be bad because you are adding more water to them and it is not helpful when roasting.

I am worried about pesticides. You get traces of any pesticide, it is not a reason to worry about. If you wash them you do remove some extra residue, but we are already talking about parts per million. If you are interested in pesticides, organic etc, read my article where I explain the science behind it.

Can I use extra virgin olive oil (EVOO)?

I don’t recommend roasting them with EVOO because you will be roasting the brussels sprouts at 200 degrees celsius or 400 Fahrenheit and the smoking point of extra virgin oil is: 350°F and 410°F (175°C – 210°C), whereas rapeseed oil is slightly higher at 204°C to 238°C (400°F–460°F). Heating past the smoking point could be detrimental to the flavour and can create compounds that are bad for your health (if eaten too often), so I recommend roasting with an oil that has a higher smoking point and if you like olive oil, maybe add it at the end, or roast them at a lower temperature, say 350 Fahrenheit or 170 Celsius. If you are interested in smoking points, and its effects, check out this post on Instagram from Food Science Babe explaining the smoking points.

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A post shared by Food Science Babe (@foodsciencebabe)

This is a side dish, looking for other recipes? what about making a creamy and cold pasta to make a full meal?

Looking for other roasted veggies recipes? what about trying sweet potato rounds or roast potatoes or roasted smash potatoes.

If you are looking for other great side recipes, maybe make a vegan queso?

Finally, if you are looking to make a sauce to go with the Brussels sprouts and are on the look for a blender, the Ninja blender is still my favorite for price/benefit.

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Roasted Brussels sprouts

Easy and delicious Brussels sprouts

Course Appetizer, Side Dish

Cuisine International

Keyword brussels sprouts, Vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 2 people

Calories 150kcal

Cost 5

Equipment

• 1 tray bake

Ingredients

• 18 oz Brussels sprouts (500g)
• 1 spray high smoke point oil I use rapeseed oil
• 1 teaspoon Bouillon (stock powder) you can use salt
• 1 tbsp Nutritional yeast optional
• 1 tbsp lime juice optional
• 1 tbsp olive oil optional

Instructions

• Get your ingredients
  
• Preheat the oven at 400 Fahrenheit or about 200 Celsius
• Add baking paper to a tray and spray oil
• Cut the Brussel sprout in half
• Put them in the tray with the flat part facing up
  
• Spray oil over them, a good amount of spraying
• Sprinkle the bouillon or salt over them
• Put the tray in the oven for about 25 minutes. I would say check them at 20 minutes just in case
• Remove them from the tray and add your favorite toppings
• Enjoy!
  

Video

https://youtu.be/jWO2n8JJTQU

Notes

• It is very important to oil the tray to roast them properly
• I don’t think it is a good idea to use olive oil, especially not extra virgin because the smoking point is lower. If you like olive oil, I suggest you add some at the end rather than when they are being roasted
• Putting them with the flat part facing up is key to get them evenly roasted
• Do not even think about adding the nutritional yeast before roasting them, nutritional yeast will burn
• You don’t need to wash them, in fact I don’t recommend washing the brussels sprouts because you will add water to them and they may not roast as well.  You don’t need to wash them because they will get roasted so bacteria will be killed on that process. I guess you could if you feel they could have bird’s… you know, but I am not worried about that. If you are doing it due to pesticide residue, let me let you, that’s not a thing, we get parts per million which are not harmful to human health

The post Crispy roasted brussels sprouts appeared first on Natural goodness | Fuss free recipes everyone can make.

This vegan Biscoff cheesecake is easy and delicious, it’s a no-bake cheesecake as well and of course, Vegan!

The original viral recipe calls for yogurt, but we believe cashews are the answer and we are onto something

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

Why cashews instead of yogurt?

Let’s be honest. If you are trying to lose weight, yogurt will be lower calorie, but if you are trying to enjoy a dessert, then cashews with some agave syrup is the answer.

Let’s make this delicious recipe

First get the ingredients

Add the cashews to the blender and the water. If your blender is not powerful enough, you will need to soak the cashews in water overnight. Use a bowl at least 2x the amount water to cashews as they will absorb water if you do this. Consider using less water when blending, otherwise it will be too liquid, start with 1/2 of the original amount of water (50ml or about 1.9 oz) and if they do not blend properly add a bit more.

Add a splash of vanilla

A teaspoon of agave syrup

A teaspoon of agave syrup

Blend for 1 minute, wait 5, then blend for 1 minute, or if your blender is powerful enough, just blend until completely smooth. I find that for the Ninja blender I need to wait for a bit before blending at full speed.

Add the Biscoff cookies to the glass (it has to be a 300ml/10oz glass more or less), then the cashew cream and put in the fridge for about an hour.

Enjoy!

Recommendations

You unfortunately really need a high speed blender. Even with “soft cashews” they will not blend properly in a “normal” blender.

I use a Ninja blender. It is a fraction of the cost of other blenders and for me, it does the job.

Storage

Just cover the glass you used if you are not finishing it in one go. It will last about 5 days in the fridge, but the cashew base will start to become solid at the top. I do not recommend to freeze this.

We hope you love this recipe as much as we do, it’s:

A delicious Biscoff dessert

Uses no yogurt

100% vegan

Are you looking for more desserts? try these delicious peanut butter brownie recipe or if you are looking for something with less calories, try our great 2-ingredient coconut cookies.

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 

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Vegan Biscoff cheesecake (no yogurt!)

Delicious vegan Biscoff cheesecake with a cashew base!

Course Dessert

Keyword cashews, cheesecake, dessert, Vegan

Prep Time 5 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 1 people

Calories 400kcal

Cost 4

Equipment

• 1 High speed blender I have a Ninja blender

Ingredients

• 3.8 oz Cashews
• 3.8 oz Water
• 1 splash Vanilla flavor
• 1 teaspoon Agave syrup To taste, could do with other sweeteners
• 10 units Biscoff cookies

Instructions

• Get your ingredients ready
  
• Add the cashews to the blender
• Add the about 3.8 oz of water
  
• A splash of vanilla flavor
• A teaspoon of agave syrup (I find this has a very neutral taste)
• Blend for 1 minute, wait 5, then blend for 1 minute, or if your blender is powerful enough, just blend until completely smooth. I find that for the Ninja blender I need to wait for a bit before blending at full speed.
• Add the Biscoff cookies to the glass (300ml / 10oz glass or slightly smaller)
• Add the blended cashew cream
  
• Put in the fridge for an hour or so
• Enjoy!
  

Video

https://www.youtube.com/watch?v=ZPoBcmgOzUc

Notes

• Agave syrup has a “neutral” flavor to it, so I think it goes best with this, but you can use anything you consider good for the recipe, maple syrup, honey, sugar
• I tried with almonds and other nuts, and they are not as good, perhaps macadamia nuts are OK, but nothing beats cashews in my opinion for this recipe
• You can skip the sugar if that’s not your thing!
• Whilst you can leave it in the fridge for about 5 days, it is better fresh. The cashew cream will get solid on the top and the cookies might be too soggy 

The post Viral Vegan Biscoff cheesecake (no yogurt!) appeared first on Natural goodness | Fuss free recipes everyone can make.

Sometimes we want pasta that feels ‘fresh’ or cold and creamy and with no tomato flavour. If you are one of those people, then this pasta is for you!

This versatile sauce can be used with any pasta, but my personal favorite is rigatoni. I love this sauce with vegan meats or salads as well.

Now, onto the recipe:

Get your ingredients:

Boil a full kettle and put the pasta to boil in a pot for the amount required (read your label, often 10-15 minutes). Don’t use the full kettle if you are planning to soften the cashews with boiling water. Put the cashews in a plate, and use the remaining boiling water and cover the cashews with it for 10 minutes (if your blender is very strong, this is not needed)

While the cashews are being soaked, heat a small sized pan with a 1-2 tbsp of olive oil or any oil of your preference for a minute or so at medium high.

I recommend using frozen everything lol… if you do, it makes it easier to ‘chop’ things. In this case, crush with your hands, but carefully, the coriander, and the chives, or chop them while the onion is cooking.

Add the coriander and chives and stir them constantly, then reduce the strength to medium-low, just enough so they don’t burn while you blend the other ingredients. Turn off in about 4 minutes

Put the tofu, the cashews, a small piece of chili, 1 teaspoon of veggie stock powder and about 300ml of water in your blender and blend at full strength until smooth

Add the pasta to a deep plate, then the tofu sauce, squeeze more lemon, add the solid onion/coriander/etc from the pan and mix, then and add the nutritional yeast

Optional, add some sliced tomatoes to the sauce

Enjoy!

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Vegan cold and creamy pasta

Delicious tofu and cashew pasta

Course Main Course

Keyword Pasta, tofu

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 17 minutes minutes

Servings 2 people

Equipment

• 1 High speed blender I have a Ninja

Ingredients

• 1 teaspoon veggie stock powder
• 100 g diced onion I use frozen onion
• 30 g diced garlic I also use and prefer frozen
• 200 g extra firm tofu
• 60 g cashews
• 20 g coriander
• 20 g chives
• 20 ml olive oil
• 20 g nutritional yeast
• 200 g preferred pasta Rigatoni works better for this recipe
• 1 medium lemon
• 1 medium tomato
• 300 ml water

Instructions

• Boil a full kettle and put the pasta to boil in a pot for the amount required (read your label, often 10-15 minutes). Don't use the full kettle if you are planning to soften the cashews with boiling water
• Put the cashews in a plate, and use the remaining boiling water and cover the cashews with it for 10 minutes (if your blender is very strong, this is not needed)
  
• While the cashews are being soaked, heat a small sized pan with a 1-2 tbsp of olive oil or any oil of your preference for a minute or so at medium high.
  
• I recommend using frozen everything lol… if you do, it makes it easier to 'chop' things. In this case, crush with your hands, but carefully, the coriander, and the chives, or chop them while the onion is cooking
• Add the coriander and chives and stir them constantly, then reduce the strength to medium-low, just enough so they don't burn while you blend the other ingredients. Turn off in about 4 minutes
  
• Put the tofu, the cashews, a small piece of chili, 1 teaspoon of veggie stock powder and about 300ml of water in your blender and blend at full strength until smooth
  
• Add the pasta to a deep plate, then the tofu sauce, squeeze more lemon, add the solid onion/coriander/etc from the pan and mix, then and add the nutritional yeast
  
• Optional, add some sliced tomatoes to the sauce
• Enjoy!
  

Video

https://youtu.be/2M4EZcCUupU

Notes

• The sauce can be stored for about 4 days in a sealed container in the fridge
• “Reheating” can be done but it will reduce the quality of the sauce and the pasta itself, you could make just enough pasta for your current needs, store the remaining sauce and use it later with fresh pasta
• This sauce is great with many salads and other dishes

The post Vegan cold and creamy pasta appeared first on Natural goodness | Fuss free recipes everyone can make.

Normal brownies are great, but I don’t like cooking with normal flour. Call me crazy but what is that thing about having to bake it to taste it? (you folks know that you can’t eat raw dough, right? lol). On the other hand… if you use almond flour, you can actually taste the batter :). Thank me later for that tip.

These brownies are: vegan (or vegetarian if you add milk chocolate chips), gluten free, fudgy, rich and easy to make.

How to make flourless peanut butter brownies

Get the ingredients ready

Add the milk first to the blender

Place the remaining ingredients except from the nut butter

Blend until completely smooth.

Place the batter in a small baking tray and smooth it using a silicon spatula. Add the chocolate chips in this step (optional, but I highly recommend it even if you are planning to use peanut butter).

Use a chopstick to get the butter into the mix, and make some waves until you make a nice pattern

Put the tray in the oven for about 30 minutes and then wait for about 20-30 minutes. If you have patience (I know I don’t…) let it air properly, if you want it faster put them in the freezer, this will cool it down quicker, but the results might not be as good because there is no ‘air’ going through the brownie and it could compress it a little bit. If it’s cold outside (think UK winter) leave it outside for 10 minutes and then put it in the freezer for 15. Otherwise, you will have to wait 20-30 minutes to cool down before cutting it!

Enjoy!

Other options

I made this recipe originally thinking of peanut butter brownies, but quite frankly I love them with chocolate chips as well! Just substitute the peanut butter with your favourite chocolate chips and you will get also delicious brownies like these ones.

You can also add whole nuts or whatever you consider delicious in your brownies.

Are you looking for other chocolatey recipes? how about a vegan mug brownie? or you can try this delicious 3 ingredient peanut butter cookies.

Flourless vegan brownies FAQ

• How long do they last?
• They last at least 7 days outside the fridge. But I tend to eat them within 2 days because they start to dry out after 2 days. They will last longer in the fridge.
• Can I use normal flour?
• Not for this recipe as the proportions will be very different
• Why does it take longer in the oven?
• Because I am using almonds which have a significant amount of fat, they would ‘burn’ -or at least that has been my experience- if you cook them at higher temperature, hence the 150 degrees (300 Fahrenheit) needed which is lower than the normal temperature used for other recipes
• How do I store them?
• Preferably in a sealed container in the fridge, but they will be fine a few days outside
• Are they healthy?
• I am getting away the ‘healthy’/’not healthy’ culture because not everything needs to be healthy, these are indulgent, rich and probably with more calories than normal brownies because I am using almond flour! If you have celiac, I hope you like this recipe! It does have a lot of healthy fats and generally healthy foods though
• Are they gluten free?
• Yes these brownies are gluten free!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan flourless peanut butter brownie

Simple vegan flourless peanut butter brownie

Course Dessert

Keyword brownie, flourless, Vegan

Prep Time 40 minutes minutes

Servings 4 people

Equipment

• 1 High speed blender Optional, will improve texture
• 1 Baking tray 25cm x 25cm or 10 x 10 inches (approx)
• 1 silicon spatula Optional, but very helpful to spread the batter

Ingredients

• 200 ml Soy milk It can be any milk
• 90 g Dates
• 50 g Cocoa powder
• 20 g Black treacle You can use maple syrup or other sweetener, it's optional, but only using dates might not make it sweet enough
• 50 g Peanut butter It can be almond butter, or any nut butter of your preference, preferably runny (oily). Pip & Nut is my favourite
• 25 g Almond flour
• 1 pinch Baking powder

Instructions

• Preheat the oven at 150 celsius or 300 Fahrenheit on fan mode
• Add the soy milk to the blender
  
• Place the remaining ingredients except from the nut butter
  
• Blend until smooth, it has to make a very thick batter
  
• Place the batter in a small baking tray
• Make it smooth using a silicon spatula
  
• Use a chopstick to get the butter into the mix, and make some waves until you make a nice pattern
  
• Put the tray into the oven for about 38 minutes
• Let it rest for about 20, or even wait and put it in the fridge before cutting it (hardest part!)
  
• Enjoy!
  

Video

https://www.youtube.com/watch?v=mF_4o0h4SdA

Notes

• Emphasis on ‘runny’ peanut butter or almond butter. Almond butter feels less runny even if it is supposed to have more fat, but it also works as you can see on the pictures
• You can use date syrup, maple, and other things to make it more sweet, but I think molasses give it a great taste and texture
• You can also use chocolate chips if that’s your thing
• Milk goes first, then the rest of the ingredients or they could get stuck
• The oven needs to be at relatively ‘low’ temperature (150 celsius or 300 Fahrenheit) because otherwise it can burn, and it takes a bit longer on the oven. That’s one disadvantage of using almond flour
• The batter needs to be very think! if it is runny, it will probably not work and something may have gone wrong with the ingredients. Add more almond flour if this happens

The post Flourless peanut butter brownie appeared first on Natural goodness | Fuss free recipes everyone can make.

Christmas is one of the most important and joyful holidays in Mexico, and food plays a huge role in the celebrations. Mexican cuisine is rich in flavor, color, and tradition, making it an essential part of any Christmas celebration. When I speak with friends about what I normally eat during Christmas, they always tell me something like: “that sounds cool but very unusual…” So I thought I’ll share some of the food we make (or buy!) when I celebrate Christmas in Mexico, and then I’ll share food that is normally served for a traditional Christmas dinner.

Stuffed peppers with spicy creamy chicken

I am not going to write the detailed recipes, but it’s basically shredded chicken cooked with diced onion and garlic and a creamy spicy sauce made with cream cheese, chipotle and a little bit of veggie stock powder. Although we used various colours of peppers, I preffer the orage ones because they are more sweet. Avoid the green ones, they are better for other recipes.

Spicy tuna tostadas

This is a very simple dish, if you live in Mexico, you can buy tuna for ‘sashimi’ as the base ingredient, also crispy onion, chipotle mayonaisse and I made a sauce by melting goat’s cheese with some milk and onion powder. Add sliced avocado and decorate with coriander or parsley.

Goat’s salad from Costco

This is just the salad they sell in Costco, I think it’s a great option and it goes with a lot of dishes!

Traditional dishes

Tamales: Tamales are one of the most traditional and beloved Christmas dishes in Mexico. They are made by wrapping a mixture of masa (corn dough) and various fillings (such as chicken, cheese, or fruit) in a corn husk and steaming them until they are cooked through. Tamales are often served with a variety of sauces and garnishes, such as salsa or avocado, and are a staple at Christmas gatherings and parties. Check my recipe for vegan tamales!

Bacalao a la Vizcaína: Bacalao a la Vizcaína is a delicious fish dish made from salt cod, tomatoes, onions, olives, and capers. This dish is typically prepared on Christmas Eve and is served with potatoes, rice, or crusty bread. Bacalao a la Vizcaína is a flavorful and hearty dish that is perfect for the cold weather that is common during the Christmas season in Mexico.

Ponche: Ponche is a warm, fruity drink that is made by boiling a mixture of fruits, spices, and sugar. Some common ingredients include apples, pears, guavas, cinnamon, and cloves. This drink is traditionally served as a dessert or a warm beverage to enjoy after a meal. Ponche is a sweet and comforting way to end a Christmas meal and is perfect for sipping while gathering around the fire with loved ones.

Pozole: Pozole is a traditional Mexican soup that is made from hominy (dried maize kernels) and seasoned with chili pepper, garlic, and other spices. This soup is often garnished with fresh cilantro, chopped onions, lime wedges, and shredded lettuce, making it a hearty and flavorful dish. Pozole is a staple during the Christmas season in Mexico and is often served as a starter or a main course.

Romeritos: This is a traditional Mexican dish served during Christmas. It is made from a type of seaweed known as “romeritos,” which is native to Mexico and resembles sprigs of rosemary. It is typically cooked with shrimp and other ingredients such as potatoes, pasilla chili peppers, and epazote. The dish is often served with mole sauce, a rich and flavorful sauce made from chili peppers, spices, and chocolate. I normally prefer to make romeritos with shredded chicken and I know a lot o people do, but that’s not the ‘traditional’ recipe.

The post Mexican Christmas with a twist appeared first on Natural goodness | Fuss free recipes everyone can make.

Are you looking for a vibrant light yellow, turmeric free and delicious vegan frittata? this is your lucky day! I’ll show you how to make a delicious vegan frittata with a great consistency and taste!

Frittatas are a very common Italian dish made with eggs, vegetables and some meat. For this recipe we are using tofu with veggie stock powder and other spices to give it an “egg like” taste and a great combination of vegetables to make a delicious recipe!

If you are looking for something that “tastes like the real frittata” this is not a recipe for you :). I think this recipe tastes great and my Mexican family aproves lol so, if you want to try something new, keep reading!

For the vegetables, I’ve put specific measures that I use, but you can really add anything that you want. The key is not to leave your pan with at least 25 % of space for the tofu. Consider I am using a 26cm pan!

Some vegetables to consider are:

• Cherry tomatoes
• Spinach
• Mushrooms
• Peppers (red and orange give more taste)
• Roasted carrots
• Peas
• Broccoli
• Kale

Serving sides

Suggestions to serve this frittata:

• Avocado slices
• Sprinkling some chopped basil on top
• Adding tabasco sauce
• Your favorite bread (a toast is great!
• Vegan butter

Storing the vegan frittata

• You can keep it on the fridge for about 5 days
• If you freeze, you can leave it for about 3 months. It won’t come out the same though! so consider doing this only if you really need it
• It actually tastes better after a day, because the vegetables infuse the tofu. Remember that Tofu is quite bland, so it absorbs flavors
• Eggless frittata

Vegan frittata without tofu?

Yes! you can follow Vegan Richa’s recipe for a frittata with chickpeas

Amazing tofu recipes

• Mexican tofu scramble (huevos revueltos a la Mexicana)
• Tofu sour cream
• Tofu chipotle salad
• Tofu with almond sauce

We hope you love this recipe as much as we do , it’s:

Easy, vegan and delicious!

A no egg, no turmeric frittata

Healthy and low calorie, low fat!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan frittata

Easy and delicious recipe for a vegan fritatta

Course Breakfast, Dinner, Lunch

Cuisine italian-inspired

Keyword frittata, Vegan

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 2 people

Calories 250kcal

Cost 10

Equipment

• Blender

Ingredients

• 400 g Firm tofu I like cauldron
• 1.5 teaspoon Veggie stock powder
• 2 tablespoon Yeast flakes
• 1/2 Red pepper
• 1/2 Orange pepper
• 1/2 Green pepper
• 1/2 Chopped onion
• 2 Minced garlic
• 300 g Muchrooms
• 1 tbsp Olive oil I like using extra virgin
• 1 teaspoon Chipotle flakes Optional
• 100 ml Water

Instructions

• Chop all the veggies however you prefer. I chop them in smal squares so they are easy to eat
• Preheat the oven at 140 degrees celsius or 284 fahrenheit
• Add the olive oil to the pan, and then the veggies, let them sautee for about 10 minutes at medium fire
  
• Meanwhile, blend the firm tofu, water, the veggie stock powder and the yeast flakes. Add the chipotle flakes if you want to make it a little spicy! You may need a bit more of water, or a bit less, you basically have to add water little by little to allow the tofu to become liquid!
• It has to blend completely and look like a dense liquid. It will look mostly white, but once cooked it will have a light yellow color
  
• You will need to cook this in the oven, so, if your pan cannot be put into the oven, you will have to move your veggies from the pan into a recipient that can be put in the oven
• Pour the dense liquid into the pan (or the recipient you are using in the oven). Make sure you mix everything well, otherwise the veggies at the bottom will be a bit problematic!
• Once everything is mixed, put it in the oven and let it be for about 40 minutes. But keep a close eye after 20 minutes! some ovens are way stronger and might burn the frittata
• Let it cool down for 5 minutes so it get more solid and use a wooden spoon to cut it
• Enjoy!
  

Video

https://youtu.be/mUXRg3U5_Js

Notes

• Use firm tofu! extra firm or silken tofu might not work as good or too liquid for this recipe
• You can try to add just a teaspoon of psyllium husk to make it a bit more solid, but this is rarely neccesary
• Make sure you add just enough water for the tofu to be blended. If you add too much, you will end with a “liquid” frittata

The post Vegan frittata appeared first on Natural goodness | Fuss free recipes everyone can make.

If you came to Mexico and didn’t tried pambazos, oh dear! you will know now what you missed! or if you are looking for a recipe for this dish, this is your lucky day. Pambazos are easy to make and yet they are absolutely delicious!

They might not be the most handsome food to take glamorous pics, but trust me, they are delicious!

What are pambazos?

Pambazos are a very common street food in Mexico, it is an antojito. This is particularly true in Mexico city, but, actually, they are originally from Xalapa, Veracruz.

Let’s make pambazos!

Ingredients

• 2 Teleras Kaiser rolls if you are not in Mexico
• 2 cups diced potatoes
• 7 oz (200 g) Vegan/vegetarian chorizo I like Sabori from Parma brand or make your own
• 1 cup shredded lettuce
• 2 tbsp Tofu sour cream
• 1/4 cup Crumbled cheese
• 5/4 cup Guajillo sauce Make it or buy it
• Pam Or just use canola oil or some sprayed oil

Start by dicing the potatoes into small cubes, spraying with oil a pan, and adding the diced potatoes into the pan:

The potatoes will need about 25 minutes to cook completely, do the following steps meanwhile

In another pan, place the guajillo sauce at a medium heat

Open the kaiser rolls

Bath them in the sauce and remove them from the pan with a wooden spatula. You can add a lid for a minute or so if you want to soften them

After 20 minutes from having the potatoes cooking, keep stirring them until they are ready

Mix the remainder of the sauce with the chorizo and the potatoes

Chop the lettuce

Add the chorizo with the potatoes and the lettuce to the telera or kaiser roll. Then also add your favorite cream and crumbled cheese!

Enjoy!

Recommendations

You can buy the sauce or you can make it. To make the sauce:

Soften for 10 minutes 3 – 4 guajillo chilies in 2 cups of boiling water

Blend the chilies with 1/2 a can of tomato sauce without any added flavor and a pinch of salt. Feel free to add a garlic clove, and a pinch of oregano. Voilá!

You need to eat the pambazo immediately because they don’t taste well cold!

I like the vegan chorizo from Parma. Not sure why they label it as vegetarian, I can’t see any vegetarian ingredient! if you find why, let me know! Another great and completely vegan option you can order from Amazon is cacique soy chorizo.

My favorite

If you want more antojitos, how about trying our recipes for tamal de elote dulce? or sopes?

We hope you love this recipe as much as we do , it’s:

Mexican
Can easily be vegetarian/vegan and still be delicious!
Easy to make and very filling!
Healthy (ish) if you use tofu sour cream and limit your intake to one

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Pambazo

Traditional recipe for a Mexican pambazo

Course Dinner, Lunch

Cuisine Mexican

Keyword Pambazo, vegetarian pambazo

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 470kcal

Cost 6

Ingredients

• 2 Teleras Kaiser rolls if you are not in Mexico
• 2 cups Diced potatoes
• 7 oz Vegan/vegetarian chorizo I like Sabori from Parma brand, or make your own. 7 oz is 200g.
• 1 cup Shredded lettuce
• 2 tbsp Tofu sour cream
• 1/4 cup Crumbled cheese
• 5/4 cup Guajillo sauce Make it or buy it
• Pam Or just use canola oil

Instructions

• Dice the potatoes and add them to a non-stick pan at high-heat with sprayed oil or the oil. You'll need to move them constantly with a wooden spatula
  
• The potatoes will need about 25 minutes to cook completely, do the following steps meanwhile
  
• In another pan, place the guajillo sauce at a medium heat
  
• Open the kaiser rolls
• Bath them in the sauce and remove them from the pan with a wooden spatula. You can add a lid for a minute or so if you want to soften them
  
• After 20 minutes from having the potatoes cooking, keep stirring them until they are ready
• Mix the remainder of the sauce with the chorizo and the potatoes
• Chop the lettuce
• Add the chorizo with the potatoes and the lettuce to the telera or kaiser roll. Then also add your favorite cream and crumbled cheese!
• Enjoy!
  

Video

https://youtu.be/_2LVW9bjpHM

Notes

• Tofu sour cream works best in my opinion, but you can also try it with cashew cream
• Guajillo chilies are not very spicy, but if you are not used to the heat, it might feel too spicy!

The post Pambazo appeared first on Natural goodness | Fuss free recipes everyone can make.

Mexican rice is probably one of the most traditional dishes that Mexicans eat! It’s also one of the very few non-spicy Mexican recipes out there! So, join us to cook this!

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

Mexican rice or Spanish rice?

Mexican rice looks very similar to Spanish rice, but the Spanish rice usses saffron threads and it has a yellowish colour.

Let’s make Mexican rice

Get the ingredients:

• 1 cup Long grain rice
• 2 tbsp Canola oil
• 1 can Chopped tomatoes (we like pomi)
• 100 g of peas or peas/carrot mix from a can
• 1/2 tbsp Vegetable stock Also called bouillon
• 2 medium garlic cloves
• 1 medium Onion
• 1 teaspoon crushed oregano
• 3 cup boiling water
• 2 Whole chilies I use bird’s eye, or jalapeño if available. You can get canned ones if you can’t get frech ones. We like Hatch brand
• 3 Banana Optional
• 10g Cilantro

Start by adding the 2 tbsp oil to a pan and set the heat at medium. Leave it in the stove for about 2 minutes.

Meanwhile, chop the onion in big pieces, so you can remove it at the end if you want

Add the rice, onion pieces and whole chilies and let them fry for about 10 minutes

Move constantly with a wooden spoon

Meanwhile, boil the 3 cups of water

Mix the veggie stock with 1.5 cups of boiling water.

Blend the chopped tomatoes, the garlic, the oregano and the veggie stock

Add the blended tomatoes and integrate very well

Add a cup of boiling water and mix it

Let it simmer for about 40 minutes, keep a close eye and add more water as needed, you’ll need to move it with a wooden spatula to avoid having a burnt rice.

Add the peas/carrot mix near the end.

Once the rice is cooked, remove the onions and chilies if you want and serve immediately

Optionally, slice the banana and add it to the rice

Enjoy!

Recommendations

• Check the rice instructions! some rice take longer -some shorter- to make, and although this technique is a bit different because you first fry it
• I use canned tomatoes because finding fresh and ripe tomatoes is not easy. If you do find them, just know that the rice will have a lighter color if you use fresh ones. The other substitute for tomatoes is tomato sauce, especially from the bran “La costeña”. A lot of people I know use it, but in my opinion, it tastes better if you use canned tomatoes and a good veggie stock
• This rice goes amazing with salsa verde or red sauce!
• The onions and the chilies are supposed to just infuse the rice, not to make it spicy or to make it taste like an onion! although I don’t remove them, the rice you find in restaurants do not come with pieces of onion or chilies

We hope you love this recipe as much as we do , it’s:

A not spicy authentic Mexican recipe!
A great side for other foods
Also, super easy to make!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Mexican rice

Authentic recipe for Mexican rice

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword Mexican rice

Prep Time 1 hour hour

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 250kcal

Cost $ 5

Ingredients

• 1 cup Long grain rice
• 2 tbsp Canola oil
• 1 can Choped tomatoes
• 1/2 tbsp Vegetable stock Also called bouillon
• 2 medium Garlic cloves
• 1 medium Onion
• 1 teaspoon Crushed oregano
• 3 cup Boiling water
• 2 Whole chilies I use bird's eye, or jalapeño if available
• 3 Banana Optional
• 1 can Peas Or peas/carrot mix
• 10 g Coriander Optional

Instructions

• Add the oil to the pan and turn the stove to a medium heat. Let the pan warm up for about 2 minutes.
• Chop the onion in big pieces, so you can remove it at the end if you want
• Add the rice, onion pieces and whole chilies and let them fry for about 10 minutes
  
• Move constantly with a wooden spoon
• Meanwhile, boil the 3 cups of water
• Blend the chopped tomatoes, the garlic, the oregano, and the veggie stock
• Add the blended tomatoes and integrate very well
  
• Add a cup of boiling water and mix it
• Let it simmer for about 40 minutes, keep a close eye and add more water as needed, you'll need to move it with a wooden spatula to avoid having a burnt rice
• Add the peas near the end
• Once the rice is cooked, remove the onions and chilies if you want and serve immediately
• Optionally, slice the banana and add it to the rice, or add some cilantro if you want
  
• Enjoy
  

Video

https://youtu.be/NsKGHQ656Lo

Notes

• Check the rice instructions! some rice take longer -some shorter- to make, and although this technique is a bit different because you first fry it
• I use canned tomatoes because finding fresh and ripe tomatoes is not easy. If you do find them, just know that the rice will have a lighter color if you use fresh ones. The other substitute for tomatoes is tomato sauce, especially from the bran “La costeña”. A lot of people I know use it, but in my opinion, it tastes better if you use canned tomatoes and a good veggie stock
• This rice goes amazing with salsa verde or red sauce!
• The onions and the chilies are supposed to just infuse the rice, not to make it spicy or to make it taste like an onion! although I don’t remove them, the rice you find in restaurants do not come with pieces of onion or chilies

The post Mexican rice appeared first on Natural goodness | Fuss free recipes everyone can make.

Do you miss picadillo as a Mexican? miss no more! this easy and healthy Mexican vegan picadillo is super easy to make and it is delicious! Mexican approved (myself and my family!)

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

How do I pick the best soy mince?

My favorite brand, if you are visiting from the US, is Now Foods Textured Soy Protein Granules. Just make sure the chunks are “small” do not buy big texturized soy for this recipe, it will not feel the same. I prefer organic brands as well, but it is up to you to decide

Making vegan picadillo

OK, so let’s get this started!, get your ingredients

• 7 oz Textured soy 
• 2 medium-sized Potatoes
• 4 tbsp Tomato puree
• 7 oz Mix of carrot, peas
• 1 medium-sized Garlic clove
• 1 medium-sized Onion We like purple ones!
• 1/2 teaspoon Crushed oregano Optional
• 2 tbsp Olive oil Optional
• 1 cup boiling water
• 1 teaspoon Veggie stock Called bouillon as well

Put the pan at medium fire and add the oil in case that you are using it, add 6 tbsp of water if you are not.

Chop the onion and add it to the pan. Let it caramelize for about 3-5 minutes

Meanwhile, mince the garlic and add it to the pan

Dice the potatoes and add them to the pan

Add the peas and carrot mix

In a separate bowl, mix the boiling water with the veggie stock

Once it is integrated, add the tomato paste and also mix it

Add the texturized soy and the the mix of tomato paste, veggie stock and water to the pan

Let it cook for about 20 minutes until the texturized soy is soft and the potatoes are cooked. Cover with a lid to speed up the process.

Enjoy!

We hope you love this recipe as much as we do , it’s:

Very filling!
Ideal for tacos and tostadas
Mexican inspired
A great meat-free picadillo

Are you into Mexican recipes? how about trying these entomatadas!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan picadillo

Vegan version of the traditional Mexican picadillo!

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword Natural Goodness recipes, Picadillo, Vegan picadillo

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 490kcal

Ingredients

• 7 oz Textured soy Check recommendations
• 2 medium-sized Potatoes
• 4 tbsp Tomato puree
• 7 oz Mix of carrot, peas
• 1 medium-sized Garlic clove
• 1 medium-sized Onion We like purple ones!
• 1/2 teaspoon Crushed oregano Optional
• 2 tbsp Olive oil Optional
• 1 cup Boiling water
• 1 teaspoon Veggie stock Called bouillon as well

Instructions

• Put the pan at medium fire and add the oil in case that you are using it, add 6 tbsp of water if you are not
• Chop the onion and add it to the pan. Let it caramelize for about 3-5 minutes
• Meanwhile, mince the garlic and add it to the pan
• Dice the potatoes and add them to the pan
• Add the peas and carrot mix
• In a separate bowl, mix the boiling water with the veggie stock
  
• Once it is integrated, add the tomato paste and also mix it
  
• Add the texturized soy and the the mix of tomato paste, veggie stock and water to the pan
• Let it cook for about 20 minutes until the texturized soy is soft and the potatoes are cooked
  
• Enjoy!
  

Video

https://youtu.be/pD7ZaFcUANg

The post Vegan picadillo appeared first on Natural goodness | Fuss free recipes everyone can make.