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Best Ever Gluten-free Vegan Brownies

Best Ever Gluten-free Vegan Brownies
By: Wholesome Soybean
Prep time:
Cook time:
Total time:
Serves: 15 squares
  • 1 ¼ cup vegan chocolate chips
  • 1 cup vegan butter (We love Earth Balance & Smart Balance)
  • 3 tbsp ground flax seeds + ½ cup water (this acts as the egg)
  • 1 cup cassava flour + ¼ cup tapioca flour (or sub all-purpose flour)
  • 1 1/2 cup cane sugar
  • ½ cup cocoa powder (I used Hershey’s brand)
  • ½ tsp salt
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare flax eggs: In a small bowl, mix together ground flax seeds and water and let sit for about 5 minutes.
  3. Meanwhile, heat vegan butter and 1 cup chocolate chips in a saucepan while stirring. Once a thick, syrup-like consistency is achieved, remove from heat and set aside.
  4. In a mixing bowl, combine flax eggs and cane sugar. With an electric mixer, blend on highest speed for 2-3 minutes.
  5. Add melted butter and chocolate from sauce pan to mixing bowl, and mix again for about 30 seconds.
  6. Gently mix in the rest of the ingredients along with the remaining ¼ cup chocolate chips. Be sure not to over mix.
  7. Generously grease brownie pan with vegan butter and dust with flour. Spread batter in pan and bake for 40-50 minutes in preheated oven. (bake time can vary depending on the type of brownie tin you use)
  8. Remove from oven at let cool at least 1 hour before slicing.
  9. Feel free top with peanut butter as shown in photos above. Enjoy!!
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Creamy Vegan Mushroom Fettuccine Alfredo

Creamy Vegan Mushroom Fettuccine Alfredo

Prep time:
Cook time:
Total time:
Serves: 5-7
Rich, creamy Mushroom Fettuccine Alfredo made 100% vegan! A flavorful satisfying dish that takes just 20 minutes to prepare.



For the Alfredo Sauce:

  • 1 cup unsweetened almond milk
  • 1 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1 teaspoon garlic powder
  • ½ tsp salt

Everything Else:

  • 1 lb fettuccini pasta
  • 3-4 tbsp olive
  • 1 lb white button or Crimini mushrooms, sliced
  • 1 yellow onion, minced
  • 3-5 cloves garlic, minced
  • 1-2 tsp each, salt & pepper

For the Vegan Parm:

    • 1/2 cup raw cashews
    • 1 tbsp nutritional yeast
    • 1/4 tsp garlic powder
    • 1/8 tsp salt
    • Garnish:
    • fresh parsley, chopped
    • ground black pepper



  1. Cook pasta according to package instructions. Rinse and drain with cold water.
  2. Meanwhile, combine ingredients for Vegan Parm in a high-speed blender and pulse till a parmesan cheese texture is achieved. Transfer to a small bowl and set aside. Then, combine sauce ingredients in your blender and mix on highest speed till smooth and creamy. Set aside.
  3. Heat 3 tbsp olive oil on a large pan. Add onions & garlic and sauté for 2-3 minutes on med/low heat. While consistency mixing, add mushrooms, salt, and pepper, and cook another 1-2 minutes.
  4. Add pasta & sauce and mix till combined. Cook another few minutes, until desired serving temperature.
  5. Generously top with vegan parm and fresh parsley. Enjoy immediately, or store for 1-2 days in an air-tight container.
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Vietnamese Tofu Spring Rolls + Peanut Sauce

Spring is right around the corner so I figured, what better thing to eat than spring rolls?

They have the word Spring in them after all.

Spring rolls are undoubtedly one of my favorite foods. They’re simple, full of fresh veggies, and an all- around light and healthful meal/appetizer.

So, what are we waiting for?! Let’s dive into the recipe!

Continue reading Vietnamese Tofu Spring Rolls + Peanut Sauce

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Dark Chocolate Flax Seed Energy Bites

I love having healthy snacks on hand when I’m out and about. You feel me?

I usually stick to smoothies, fruit, or energy bites.

Most people are used to energy bars, but I much prefer energy bites, as I find them more convenient and easier to make.

Continue reading Dark Chocolate Flax Seed Energy Bites

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Black Bean Tempeh Burgers

Happy 2017, friends!! Cheers to a year of good health & yummy vegan food!

I thought we should kick off the new year with these HEAVENLY vegan burgers. I’ve been working at this recipe for a while now, and I think I finally cracked the code!

Continue reading Black Bean Tempeh Burgers

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Easiest Ever Vegan Pad See Ew

This is the last post of 2016. But there’s no reason to frown, because with the new year comes comes great things.  2017 means new (and even better) recipes, a consistent 2 recipes/week schedule, and a few other things I’m not going to talk about just yet!

With that said, let’s dive into this recipe!

Continue reading Easiest Ever Vegan Pad See Ew

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Vegan Pineapple Fried Rice with Toasted Cashews

Fried rice used to always be my family’s go-to meal for parties and potlucks, or to enjoy on weekday nights at home. I loved it–but unfortunately, it wasn’t vegan.

Since oyster sauce and fish sauce are key flavors in traditional fried rice, making vegan fried rice taste good, has been a struggle for me.

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Vegan Mini Omelette Breakfast Burgers

It’s Christmaaaaasss!!

..So I figured you might love a little last minute brunch inspo.

Last week, I showed you how to veganize scrambled eggs. (a.k.a. Tofu Scramble) That was a success.

“What could be next?” , you ask?

Vegan omelettes, naturally.

“How?” , you may wonder?

Continue reading Vegan Mini Omelette Breakfast Burgers