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Ava Vegan Recipes, 1728 Family Court, Marrero, LA (2026)

12/04/2024

Quick Vegan Salted Caramel Ice Cream

Creamy Vegan Salted Caramel Ice Cream

Ingredients:

2 ripe bananas, frozen
1/4 cup almond milk (or your preferred plant-based milk)
2 tablespoons almond butter (or tahini)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon sea salt (plus extra for garnish)
Optional toppings: chopped nuts, vegan caramel sauce, or chocolate shavings
Directions:

Place the frozen bananas, almond milk, almond butter, maple syrup, vanilla extract, and sea salt into a high-speed blender or food processor.
Blend until smooth and creamy, scraping down the sides as needed. This should take about 2-3 minutes.
Taste and adjust the sweetness or saltiness by adding more maple syrup or sea salt if desired.
Transfer the mixture to a freezer-safe container and freeze for 1-2 hours for a firmer consistency, or enjoy immediately for a soft-serve texture.
Serve in bowls or cones, and top with optional garnishes like vegan caramel sauce, chopped nuts, or a pinch of sea salt for extra flavor.
Prep Time: 10 minutes | Freezing Time: 2 hours (optional) | Total Time: 10-120 minutes
Kcal: 150 kcal per serving | Servings: 4 servings

12/04/2024

Crust-Less Vegan Pumpkin Pie

Easy Vegan Pumpkin Pie (No Crust Needed!)

Ingredients:

1 1/2 cups pumpkin puree (canned or homemade)
1/4 cup coconut milk (or any plant-based milk)
1/4 cup maple syrup
1/4 cup coconut sugar
2 tablespoons cornstarch or arrowroot powder
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
Pinch of salt
Vegan whipped cream (optional, for serving)
Directions:

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish or baking pan.
In a large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, coconut sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, vanilla extract, and a pinch of salt. Whisk everything together until smooth and fully combined.
Pour the pumpkin mixture into the prepared pie dish and spread it evenly.
Bake for 40-45 minutes, or until the filling is set and slightly firm around the edges. The center should still have a little wiggle to it but will firm up as it cools.
Let the pie cool to room temperature, then refrigerate for at least 2 hours to allow it to fully set.
Once chilled, serve with a dollop of vegan whipped cream, if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 180 kcal per slice | Servings: 8 servings

12/04/2024

Vegan Spinach and Cheese Gözleme

Savory Vegan Gözleme with Spinach and Dairy-Free Cheese
Recipe
Ingredients:

1 cup all-purpose flour (or gluten-free flour blend)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup olive oil
1/2 cup warm water (adjust as needed)
2 cups fresh spinach, chopped
1/2 cup vegan mozzarella cheese, shredded
1/4 cup nutritional yeast
1/4 teaspoon garlic powder
Salt and pepper, to taste
Olive oil, for brushing
Directions:

In a medium bowl, mix the flour, salt, and baking powder. Gradually add the olive oil and warm water, stirring to form a dough. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Cover and let it rest for 15 minutes.
While the dough rests, prepare the filling. In a large bowl, combine the chopped spinach, vegan mozzarella, nutritional yeast, garlic powder, salt, and pepper. Mix well.
Once the dough has rested, divide it into 4 equal pieces. Roll each piece into a thin round, about 8-10 inches in diameter.
Spoon the spinach and cheese mixture onto half of each dough circle, then fold the dough over to enclose the filling, forming a half-moon shape. Press the edges to seal.
Heat a non-stick skillet or griddle over medium heat. Brush each gözleme with a little olive oil and cook for 2-3 minutes per side, or until golden and crispy.
Remove from heat and let cool slightly before slicing into wedges. Serve warm.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 250 kcal per serving | Servings: 4 servings

12/04/2024

Easy Vegan Pineapple Dessert

Refreshing Vegan Pineapple Coconut Dessert

Ingredients:

1 can (15 oz) pineapple chunks, drained (reserve juice for later)
1/2 cup coconut yogurt (dairy-free)
1 tablespoon maple syrup or agave
1/4 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon chopped mint (for garnish)
Directions:

In a medium bowl, combine the drained pineapple chunks, coconut yogurt, maple syrup, and vanilla extract.
Gently mix to combine, ensuring the pineapple is coated evenly with the yogurt mixture.
Add the lime juice and shredded coconut, and stir to incorporate.
Refrigerate the dessert for at least 30 minutes to chill and allow the flavors to meld.
Before serving, garnish with fresh mint leaves for a pop of color and added freshness.
Serve in individual bowls or glasses for a refreshing, light dessert.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 40 minutes (including chill time)
Kcal: 150 kcal | Servings: 4 servings

12/04/2024

Vegan Artichoke and White Bean Dip
Creamy Vegan Artichoke & White Bean Dip with Fresh Herbs
Recipe
Ingredients:

1 can (15 oz) artichoke hearts, drained and chopped
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
2 cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup tahini
1/4 cup nutritional yeast
1/4 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon fresh basil, chopped (optional, for garnish)
Directions:

In a food processor, combine artichoke hearts, white beans, garlic, lemon juice, tahini, nutritional yeast, olive oil, sea salt, and black pepper.
Process until smooth and creamy, scraping down the sides as needed. If the dip is too thick, add a tablespoon of water or more olive oil to reach your desired consistency.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.
Transfer the dip to a serving bowl and garnish with fresh parsley and basil (if using).
Serve with vegetable sticks, crackers, or your favorite dipping snacks.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 180 kcal | Servings: 6 servings

12/04/2024

Vegan Veggie Pizza

Colorful Vegan Veggie Pizza with Crispy Crust

Ingredients:

1 pizza crust (store-bought or homemade)
1/4 cup tomato sauce
1/2 cup vegan mozzarella cheese, shredded
1/2 cup red bell pepper, sliced
1/2 cup zucchini, thinly sliced
1/2 cup mushrooms, sliced
1/4 cup red onion, thinly sliced
1/4 cup black olives, sliced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil leaves for garnish
Directions:

Preheat your oven to 450°F (230°C).
Roll out the pizza dough on a lightly floured surface to your desired size and thickness.
Transfer the dough to a baking sheet or pizza stone.
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges for the crust.
Evenly sprinkle the vegan mozzarella cheese over the sauce.
Arrange the red bell pepper, zucchini, mushrooms, red onion, and black olives evenly over the cheese.
Drizzle the olive oil over the vegetables and sprinkle with dried oregano, basil, salt, and pepper.
Bake for 12-15 minutes, or until the crust is golden and the cheese has melted.
Remove from the oven and garnish with fresh basil leaves before slicing and serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 250 kcal | Servings: 2-4 servings

12/04/2024

Wild Rice and Mushroom Soup

Hearty Vegan Wild Rice and Mushroom Soup

Ingredients:

1 cup wild rice, rinsed
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
2 medium carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup unsweetened coconut milk (or almond milk)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish
Directions:

In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing for 3-4 minutes until fragrant and translucent.
Add the carrots, celery, and mushrooms to the pot, cooking for 5-6 minutes until the vegetables begin to soften.
Stir in the wild rice, vegetable broth, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 40-45 minutes, or until the rice is tender.
Once the rice is cooked, stir in the coconut milk and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to combine the flavors.
Serve hot, garnished with fresh parsley.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 60 minutes
Kcal: 220 kcal per serving
Servings: 6 servings

12/04/2024

Vegan Mushroom Meatballs

Savory Plant-Based Mushroom Meatballs in Tomato Sauce

Ingredients:
2 cups mushrooms, finely chopped
1/2 cup breadcrumbs (gluten-free if preferred)
1/4 cup ground flaxseed
1/4 cup nutritional yeast
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup fresh parsley, chopped (optional)
1 cup marinara sauce (store-bought or homemade)
1 tablespoon olive oil for frying
Directions:

Preheat the oven to 375°F (190°C).
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant.
Add the finely chopped mushrooms and cook for 5-7 minutes until the mushrooms release their moisture and become tender.
Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked mushroom mixture, breadcrumbs, ground flaxseed, nutritional yeast, soy sauce, oregano, basil, salt, and pepper. Mix well until the ingredients are evenly combined.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the meatballs in batches for 3-4 minutes on each side until they are golden and crispy.
Once browned, transfer the meatballs to a baking dish and pour marinara sauce over them.
Bake in the oven for 15-20 minutes, until the meatballs are fully cooked through and tender.
Serve hot, garnished with fresh parsley if desired.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 180 kcal per serving
Servings: 4 servings

12/04/2024

Creamy Spinach and Mushroom Spaghetti

Luxuriously Creamy Vegan Spinach and Mushroom Pasta
Recipe
Ingredients:
12 ounces spaghetti (or your choice of low-carb/keto pasta)
2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
8 ounces mushrooms, sliced
2 cups fresh spinach, chopped
1 cup coconut cream (or unsweetened almond milk for a lighter option)
1/4 cup nutritional yeast
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley or basil for garnish
Directions:

Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing for 2-3 minutes until fragrant and translucent.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and turn golden.
Stir in the chopped spinach and cook for 2-3 minutes until wilted.
Lower the heat and pour in the coconut cream (or almond milk). Stir in nutritional yeast, thyme, and basil. Simmer gently for 3-4 minutes until the sauce thickens slightly.
Season with salt and pepper to taste.
Toss the cooked spaghetti in the sauce until fully coated. Simmer for an additional 2 minutes to let the flavors meld.
Serve hot, garnished with fresh parsley or basil.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 320 kcal
Servings: 4 servings

12/04/2024

Creamy Vegan Cauliflower Soup

Velvety Cauliflower Soup with a Vegan Twist

Ingredients:
1 medium cauliflower, chopped
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or almond milk for a lighter version)
1/2 teaspoon turmeric
1/2 teaspoon cumin
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes, or until softened. Add garlic and cook for another 1-2 minutes until fragrant.
Add the chopped cauliflower to the pot, along with the vegetable broth, turmeric, and cumin. Stir well to combine and bring to a simmer.
Cover the pot and cook for 15-20 minutes, or until the cauliflower is tender.
Once the cauliflower is tender, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until creamy.
Pour in the coconut milk (or almond milk) and stir. Season with salt and pepper to taste.
Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Garnish with fresh parsley if desired and serve hot.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 150 kcal
Servings: 4 servings

Ava Vegan Recipes

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