Easy Plant-based Recipes

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Vegan Kids Lunch Treats

We sent bloggers a mystery box filled with plant-based proteins, yogurts and milk, as well as fresh and frozen produce from Vega, Earthbound Farm, SO Delicious and Silk. We asked them to do their homework and submit their easy plant-based recipe for school fuel using only the items provided in the mystery box, along with basic pantry essentials. Here’s what they created:

Smoothie PopsiclesMango, Granola Protein Smoothie Popsicles

Recipe by: The Simple Veganista Light and refreshing, these smoothie popsicles make for a great morning or afternoon snack. Made with a protein powder, frozen mango, coconut milk and granola, each bite is as delicious as the last!


  • 1 16-oz. bag Earthbound Farms Frozen Mango, divided
  • 1 scoop Vega All-In-One Nutritional Shake
  • 1 cup SO Delicious Unsweetened Coconut Milk, plus more as needed
  • 3/4 cup Sprouts vegan granola of choice (I used Tropical)


  • Blender
  • Any popsicle mold or 6 small 5-oz. dixie cups
  • 10 wooden popsicle sticks or 5 paper straws, cut in half


  1. In a blender, combine 12 ounces of mango (about 3 cups), protein powder and unsweetened coconut milk, blend until smooth, stopping to scrape down the sides as needed to help it move along. If mixture is too thick, add a little extra coconut milk, about 1 tablespoon at a time, as needed.
  2. Fill popsicle molds or cups about 1/4 full, add about 1 teaspoon granola and a few small mango pieces, gently press down.
  3. Repeat once more, ending with granola.
  4. Gently tap molds on flat surface to remove excess air bubbles.
  5. Place the stick or cut straw directly in the center.
  6. Place in the freezer, towards the back if possible, for at least 6 hours.
  7. Makes 10 3-oz. or 6 4.5-oz. popsicles.

Vegan Cheesecake

No-bake Vegan Mango-Caramel Swirl Cheesecake

Recipe by: The Vegan 8 This vegan cheesecake is a crowd-pleaser, even with dairy-lovers. A homemade mango caramel is swirled throughout a delicious coconut butter and cashew butter cheesecake made with fresh mangos and topped with more caramel. By using repeated ingredients in the caramel and cheesecake, it is kept simple—with just eight ingredients!


For the Mango Caramel
  • 1/2 cup Earthbound Farm Organic Mango Chunks
  • 1/2 cup Pure maple syrup
  • 3 Tbsp. Raw cashew butter
For the Crust
  • 1 1/2 cups Pecans
  • 2 Tbsp. Vega All-In-One Nutritional Shake French Vanilla
  • 1/8 tsp. Fine salt
  • 2 Tbsp. Pure maple syrup
For the Cheesecake Filling
  • 1/2 cup SO Delicious Coconut Milk (unsweetened, not full fat), room temp
  • 1/4 cup Pure maple syrup, room temp
  • 1/2 cup Raw cashew butter
  • 1/4 cup Chopped mango chunks
  • 3 Tbsp. Fresh lemon juice
  • 1/4 tsp. Fine salt
  • 1/2 cup Melted liquid coconut butter


  1. Make the mango caramel first. Add all the mango caramel ingredients to a high speed blender or food processor and blend until completely smooth. Pour into a small pot and turn to medium heat. Once it is boiling around the edges, cover and turn down to low and let it cook 3–5 minutes until it has thickened and reduced by half. Don’t worry about it getting chunky, it will smooth back out. Whisk well until smooth and set aside to cool.
  2. Make the crust in a food processor. Add the pecans, vanilla shake powder and salt and pulse until a fine meal texture forms. Add the syrup and pulse a few times until the mixture turns into clumps, just a few seconds. Be careful not to over-process it. Line a 6-inch springform pan with parchment paper. Press the crust on the paper flat, even and around the edges, make sure to press tightly and secure any crumbs.
  3. Make the filling by adding all of the “cheesecake filling” ingredients to a high speed blender or food processor. You will add all of the ingredients, except the coconut butter. Blend until completely smooth. Warm the coconut butter in the microwave for 15–30 seconds until a liquid has formed. Stir around until it is totally smooth before adding to the filling. Make sure to stir from the bottom of the jar so you aren’t just getting the separated oil. Use a scale for accuracy in the coconut butter weight amount. Pour into the filling ingredients in the blender and blend once more until completely smooth.
  4. Pour about half the filling over the crust. Drop spoonfuls of the caramel over the top and gently swirl the caramel around with a knife, creating swirls. If the caramel has thickened up too much, just add a tiny amount of water to slightly thin it out. Pour the remaining batter over and repeat with more caramel swirls. Make sure to reserve some for drizzling over after the cheesecake freezes. There should be plenty of caramel. Store the extra in the fridge.
  5. Place the cheesecake to set overnight in the freezer. Remove and let sit about 10–15 minutes to soften slightly before releasing the pan. Carefully release it and slide a knife around the edge if necessary. If it messes up the sides at all, just take the edge of the knife and drag it along the side of the cake and smooth it right back up. Use a super sharp knife to slice and serve. Garnish with thinly sliced mango, if desired. Place the cake back in the freezer after slicing, covered in plastic wrap.

Vegan Chocolate Muffin

Double Chocolate Vegan Power Muffins

Recipe by: Handmade in the Heartland How do you get your kids to eat healthy? It’s a constant struggle with little ones who seem to hate anything green. These muffins are full of good-for-them ingredients and they don’t even realize they are healthy because of the chocolatey goodness that hides it all.


  • 1 3/4 cups Whole-wheat flour
  • 1 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1/4 cup Vega Protein & Greens Powder
  • 3 Tbsp. Cocoa powder
  • 1 Tbsp. Ground flax
  • 1/2 cup Coconut oil
  • 1 cup Sugar
  • 1 tsp. Vanilla extract
  • 1 container Silk Vanilla Yogurt Alternative
  • 1 cup Bananas, mashed
  • 1 cup Earthbound Farm Baby Frozen Spinach
  • 1/2 cup SO Delicious Coconut Milk
  • 1 bag Vegan chocolate chips


  1. Preheat the oven to 350°F. Prep your frozen spinach by measuring out 1 cup and then putting it into a food processor or blender. Mine was still somewhat frozen but you can thaw it completely if you have time. Blend or process down so that it’s close to a purée or very small pieces, it ends up being around 1/2 cup once processed. Set aside.
  2. In a large bowl, mix or sift your dry ingredients together—whole-wheat flour, baking soda, salt, protein powder, cocoa powder and flax. Set aside.
  3. In the bowl of a stand mixer, cream your coconut oil and sugar together. Once combined add in the vanilla, yogurt, spinach and bananas, after those are mixed in add in the dry ingredients alternately with the coconut milk. Once completely combined add in the chocolate chips and fold in until they are evenly dispersed throughout the batter.
  4. Prepare your muffin tray with coconut oil spray or other alternative or use paper liners. Divide the batter between 12 muffin wells, filling 3/4 full. Bake for 30 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes. Enjoy for breakfast or snacks!