Wandra the Wanderlust Vegan Chic

Who says you have to sacrifice flavor when going vegan? These chewy, warm, and oh-so-delicious vegan chocolate chip cookies are proof that you can have the best of both worlds. Packed with rich chocolate chips and a hint of vanilla, these cookies will be a hit at any gathering—or even just as a sweet treat to enjoy on a cozy evening. Let’s dive into this easy, foolproof recipe! ***Ingredients*** 1 cup all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt ½ cup coconut oil (melted) or vegan butter ¼ cup brown sugar (packed) ¼ cup granulated sugar 1 teaspoon vanilla extract 2 tablespoons plant-based milk (almond, soy, oat, or your choice) ¾ cup vegan chocolate chips ***Instructions***  Cook Time ( **Prep Time: 10 mins.** Cook Time: 10 minutes** Total Time: 20 minutes) Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and ...

When the weather calls for something warm and comforting, this Vegan Sweet Potato Butternut Squash Soup is the perfect bowl of goodness. It’s rich, creamy, and full of deep, smoky flavors from cumin, smoked paprika, and turmeric. To take it to the next level, I top it with crispy roasted chickpeas, nutrient-packed dino kale, sunflower seeds, and a dollop of unsweetened coconut yogurt for the perfect balance of texture and taste. This soup isn’t just cozy—it’s packed with nutrients to nourish your body and soul. **Ingredients** For the soup : 1 medium sweet potato, peeled and cubed 1 medium butternut squash, peeled and cubed 1 white onion, chopped 2 cloves garlic, minced 1 tsp ground cumin 1 tsp smoked paprika ½ tsp turmeric 1 tsp onion powder 4 cups of vegetable broth ½ can coconut milk (about ½ cup) Salt and pepper to taste 2 tbsp olive oil (for sautéing) For the Roasted Chickpea Topping:                        1 can (15 ...

  If you’re craving tacos with bold flavors and a satisfying texture, these Vegan Tofu Tacos are about to be your new favorite! Instead of store-bought meat substitutes, we’re using crumbled tofu to create a perfectly seasoned, protein-packed taco filling. Topped with crisp red cabbage, shredded carrots, and a zesty lime cilantro dressing, these tacos are fresh, vibrant, and oh-so-delicious. ***Ingredients*** For the Tofu Taco Meat: 1 block (14 oz) extra-firm tofu, pressed and crumbled 1 tablespoon olive oil 1 teaspoon smoked paprika 1 teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt (or to taste) 1 tablespoon liquid aminos or tamari ½ teaspoon liquid smoke (for a smoky depth) Juice of ½ lime For the Toppings: 1 cup red cabbage, shredded ½ cup shredded carrots Small corn or flour tortillas For the Lime Cilantro Dressing: ½ cup fresh cilantro, chopped Juice of 1 lime ¼ cup vegan mayo or plain unsweetened vegan yog...

When the weather turns cold, there’s nothing like a warm, hearty bowl of soup to bring you comfort. This Vegan Southwestern Soup is packed with bold flavors, protein, and just the right amount of spice to warm you from the inside out. Made with simple, nourishing ingredients like black beans, corn, and savory vegetable protein, this dish is perfect for meal prep, lazy weeknights, or when you just need a big bowl of something cozy. ***Ingredients*** 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 bell pepper, diced (any color) 1 cup vegetable protein crumbles (or cooked lentils as a substitute) 1 teaspoon chili powder 1 teaspoon cumin ½ teaspoon smoked paprika ½ teaspoon oregano 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can diced tomatoes (with juices) 1 cup corn (fresh, frozen, or canned) 4 cups vegetable broth Salt and black pepper to taste Juice of 1 lime Fresh cilantro for garnish ***Instructions*** Cook Time: (** Prep Time: 10 minutes** Cook...