My easy vegan pancake recipe yields light, extra-fluffy pancakes that taste amazing every single time. Best of all, they’re naturally dairy-free and egg-free. If you’re looking for a gluten-free option, simply use your favorite gluten-free flour blend.

I’ve made these vegan pancakes countless times, and my son absolutely loves them—he asks for them all the time! This recipe is pure magic, whether you’re vegan or not. They work perfectly for plant-based eaters, but they’re also a lifesaver when your fridge is almost empty, and you’ve run out of eggs.

Trust me, you won’t miss a thing with these pancakes. They’re light and fluffy in the middle, still get those perfect crispy brown edges, and taste incredible. Go ahead and save this recipe. You’ll be so glad you did! For more vegan recipes, see our easy vegan blueberry muffins!

Key Ingredients

• Flour: You’ve got options! Use all-purpose, whole wheat, or your favorite gluten-free flour blend. All work beautifully in this recipe.
• Baking Powder: This is your secret weapon for achieving those light, extra-fluffy pancakes. We use a generous amount, which might seem like a lot, but trust the process—it creates that incredible airy middle. To avoid any metallic aftertaste, I highly recommend using aluminum-free baking powder (like Bob’s Red Mill). I use the same trick for my classic pancakes.
• Salt, Vanilla Extract, and Cinnamon: These make our pancakes taste incredible. Don’t skip these!
• Non-Dairy Milk: Feel free to use whatever you have in the fridge. Almond, coconut, hemp, cashew, and oat milk all work perfectly. For an extra special touch, you can even try our homemade oat milk recipe.
• Oil or Plant-Based Butter: These add moisture and flavor. I particularly love using coconut oil or melted vegan butter for their rich taste. Regular oil, like olive oil, is also a great option and works wonderfully.
• Sugar: For the tastiest pancakes, a bit of sugar really makes a difference. Granulated, brown, coconut, or even maple syrup will work. While you can omit the sugar, be aware that your pancakes won’t brown as well and will have slightly less flavor.

Vegan pancakes are so easy to make (my 4-year-old even helps me make them). I love serving my vegan pancakes with fruit, such as bananas or berries, and a drizzle of maple syrup. You could also add a spoonful of vegan whipped coconut cream (yum) and make them extra special with this berry fruit salad!

Perfect Vegan Pancakes

• PREP
  10 mins
  
• COOK
  10 mins
  
• TOTAL
  20 mins
  

Our vegan pancakes are perfect for everyone (vegans and non-vegans alike!). They are just as fluffy as our classic pancakes and taste incredible. They also freeze really well! See my tips for freezing them below the recipe. I love these topped with fruit, our berry fruit salad, and this coconut whipped cream (also known as vegan whipped cream).

Makes 6 pancakes

You Will Need

1 cup (130g) all-purpose flour, whole wheat flour, or gluten-free flour blend

2 teaspoons aluminum-free baking powder

1/4 teaspoon fine sea salt

1/4 teaspoon ground cinnamon, optional

1 cup (236ml) dairy-free milk, try homemade oat milk

1 ½ tablespoons sugar or maple syrup

3 tablespoons olive oil, melted coconut oil, or melted plant-based butter

1 teaspoon pure vanilla extract

Nonstick cooking spray, melted vegan butter, or oil for the skillet

Directions

1Prepare the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt until well blended.

2Prepare the wet ingredients: In another bowl, whisk the milk, sugar, olive oil, and vanilla extract until well combined.

3Make the pancake batter: Create a well in the center of the flour mixture, then pour the milk mixture into it. Use a fork to stir until no clumps of flour remain. It is okay if the batter has a few small lumps.

4Cook the pancakes: Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.

5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle.

6When the edges appear dry, bubbles start to form and pop on the top surface of the pancake, flip it over. This takes about 2 minutes. Once flipped, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the middle.

7Serve immediately with warm syrup and berries.

Adam and Joanne’s Tips

• Storing: Place cooked and cooled vegan pancakes in an airtight container in the fridge for up to a week, or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
• Reheating pancakes: Place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
• Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons of baking powder.
• Non-dairy milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, consider reducing the sugar called for in the recipe.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 pancake
/
Calories
160
/
Total Fat
7.7g
/
Saturated Fat
1g
/
Cholesterol
0mg
/
Sodium
131.4mg
/
Carbohydrate
21g
/
Dietary Fiber
0.7g
/
Total Sugars
3.3g
/
Protein
2.4g

AUTHOR:

Joanne Gallagher

Previous Post: Easy Vegan Blueberry Muffins
Next Post: Easy Homemade Oat Milk

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This vegan blueberry muffin recipe is a family favorite. You won’t believe they’re made without eggs or dairy. They turn out light, fluffy, and packed with berries.

While we’re not a strictly vegan household, we do appreciate a great plant-based baked good. My son is always requesting our vegan pancakes, so trust me when I say this vegan blueberry muffin recipe is a hit with everyone, regardless of diet.

Adapted from our easy blueberry muffins, this recipe relies on two simple, yet smart swaps. A ground flax egg adds a subtle, nutty flavor to the batter, while a 5-minute vegan buttermilk made from plant-based milk and lemon juice reacts with the baking soda, helping the muffins rise.

Key Ingredients

• Blueberries: Fresh or frozen blueberries work here. If you do use frozen berries, keep them in the freezer until you are ready to add them to your batter. Otherwise, they will begin to thaw on the counter, adding a purple tint to your muffin batter.
• Flax Egg: This acts as our egg replacer. You’ll mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, then let it thicken for 10 to 15 minutes before adding it to the muffin batter. Aquafaba works as a substitute. Tips for using aquafaba are below the recipe.
• Plant-Based Milk: I prefer unsweetened oat milk or soy milk, but feel free to use your favorite. You will make a “vegan buttermilk” in our recipe below by mixing the milk with vinegar or lemon juice.
• Sugar: I love brown sugar or coconut sugar in these muffins, as they add a toasted caramel flavor.
• Oil: We use oil in this vegan batter, which makes the muffins tender, light, and moist. Melted plant-based butter works, too, but the muffins will be a little heavier.
• Vanilla, Salt, and Cinnamon: These add extra flavor and richness to the batter. I love vanilla with the blueberries, and the cinnamon adds a bit of warmth.
• Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and an all-purpose gluten-free flour blend (like Bob’s Red Mill).
• Baking Powder and Baking Soda: We call for both leavening agents. The baking soda reacts with the vegan buttermilk, and the baking powder really helps the batter rise tall in the muffin cups. I prefer aluminum-free double-acting baking powder.

Find the full recipe with measurements below.

How to Make Vegan Blueberry Muffins

Tip 1: Use a flax egg or aquafaba. To get the right texture, we like adding an egg replacer to the muffin batter. The easiest is to add a flax egg, which is simply flaxseed meal mixed with water and left to thicken. This is what we have made standard in our recipe below. The other option is to use aquafaba, which actually helps the muffins brown and dome nicely. We’ve offered tips for substituting aquafaba for the flax egg in our recipe below.

Tip 2: Make vegan buttermilk. When you remove dairy and eggs from baking recipes, you will sometimes lose flavor. We make up for that with a vegan buttermilk made with non-dairy milk mixed with vinegar or lemon juice. It takes 5 minutes and makes a big difference. The baking soda in the recipe also reacts well with the acid, helping the muffins rise.

Tip 3: Whisk the dry and wet ingredients separately. You’ll need two bowls to make this batter. In the first bowl, whisk the dry ingredients well to ensure the baking powder and baking soda are evenly distributed throughout the flour. Then, in the second bowl, you’ll whisk the wet ingredients (oil, sugar, vegan buttermilk, and a flax egg or aquafaba).

Tip 4: Stir (or fold) the dry and wet ingredients. To make the batter, grab a flexible spatula and gently stir (or fold) the wet ingredients into the dry. You aren’t beating the two mixtures together. Instead, gently combine them until you no longer see any flour clumps or streaks. Then fold in most of the blueberries, saving some for the tops just before baking.

Tip 5: How to tell the muffins are done. Vegan blueberry muffins take about the same amount of time to bake as other muffin recipes. Expect somewhere from 15 to 20 minutes in the oven. To tell the muffins are ready to come out of the oven, look for these cues:

1. The tops are golden brown and risen.
2. When you lightly press a muffin, it bounces back instead of jiggling or leaving an indent.
3. A toothpick inserted into the center comes out clean or with a few moist crumbs.

More Vegan Recipes

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The whole family will love this creamy vegan mac and cheese recipe. We use plant-based milk, nutritional yeast, and the perfect blend of spices. You can make this as a stovetop or baked mac and cheese!

Our family loves mac and cheese! We’ve shared our traditional dairy-based mac and cheese before, but I’m incredibly excited to finally share our absolute favorite vegan mac and cheese! We went through countless variations, and this recipe is the one that won everyone over. It’s creamy, cheesy, and so satisfying you won’t even miss the dairy.

I was inspired to create this vegan version because we’re trying to eat more plant-based meals, and my son loves mac and cheese. And honestly, it’s become a new family favorite (as have many of our vegan recipes)! This recipe has two options: enjoy it as a comforting stovetop mac and cheese, or bake it until bubbly and golden brown. I love serving it with a simple green salad or trying it with my lentil-based vegan meatballs.

Key Ingredients

• Pasta: Use what you love. I always go for something that will hold on to the sauce really well, like shells or elbows!
• Vegan Butter and Flour: The combination of butter and flour thickens the sauce. Some recipes start with a base of cashew cream, and while we’ve tried that variation, making a roux and building our vegan cheese sauce from there was our favorite way to make vegan mac and cheese.
• Plant-Based Milk: I typically use unsweetened soy milk, but non-dairy milk will work. Unsweetened is best.
• Nutritional Yeast: This makes our mac and cheese taste so cheesy. Nutritional yeast is quite common in vegan recipes. If you are unfamiliar, it’s full of vitamins and minerals and adds a cheesy flavor to dishes. It’s perfect in this mac and cheese. We also use it when making our delicious vegan queso.
• Dijon mustard: We also use Dijon mustard when making our dairy-based baked mac and cheese. It rounds out the sauce’s flavor and makes it taste even better.
• Spices: I love adding onion powder, garlic powder, nutmeg, salt, and pepper to make the sauce taste incredible.

How to Make Vegan Mac and Cheese

To make my favorite vegan mac and cheese, you’ll first make the creamy sauce. We start with a roux made from melted butter (plant-based) and flour.

Once the flour and butter smell toasty, you can pour in non-dairy milk. As it heats up, the milk thickens and turns into the base of our cheese sauce. To make it taste cheesy, we whisk in lots of nutritional yeast, mustard, and spices.

When the sauce is smooth, you can stir in cooked pasta. Remember choose pasta shapes that hold onto the sauce really well. I like these medium shells because lots of that cheesy sauce gets trapped inside them.

You can serve it as a stovetop recipe or pour it all into a baking dish, top it with some breadcrumbs, and bake until the sauce is bubbling and the top gets a little color.

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This curried coconut red lentil soup is creamy, cozy, and packed with plant-based protein. It’s an easy lentil soup that’s vegan, hearty, and perfect for weeknights.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Vegetarian Recipes

At A Glance

• Ready In: 45 minutes
• Serves: 4
• Diet: Vegan, dairy-free, gluten-free
• Nutrition Highlights: High in plant-based protein and fiber
• Main Ingredients: Red lentils, coconut cream, curry paste, mild curry powder, spinach
• Flavor Profile: Creamy, gently spiced, slightly sweet, fresh lime finish
• Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
• Best Served With: Crusty bread or warm naan for dipping

This curried coconut red lentil soup is one of those dinners I turn to when I want something nourishing but low effort. The red lentils break down beautifully, giving you that naturally creamy texture without needing any dairy or blending. The Thai red curry paste and curry powder work together to create warmth and depth, while the coconut cream makes it rich and silky.

You’ve got sweetness from the carrots and onion, gentle heat from the spices, and a fresh pop at the end from lime juice. The baby spinach wilts right in, adding color and a boost of fiber and nutrients.

It’s high in plant-based protein and fiber thanks to the lentils, completely vegan, and naturally gluten-free. It’s also great for meal prep — the flavors deepen as it sits, and it freezes like a dream. If you’re looking for an easy lentil soup that feels a little special but uses everyday ingredients, this is it.

Per serving: 370 calories, 15 grams protein, and 17grams fiber. Serve with a high-protein toast for extra 10 grams of protein.

You might also like these high-protein vegetarian dinner recipes: tofu rice bowls, lentil mushroom Bolognese, black bean tacos, or high-protein butternut squash soup. For a non-vegetarian version, check out this lentil soup with chicken. Check out more meals high in protein and fiber here.

What You’ll Need

Here is what you’ll need for this coconut red lentil soup recipe. Find the full measurements in the recipe card below.

• For aromatic base (flavor foundation) – onion, celery, carrots, salt, and oil for cooking; I use olive oil most of the time, but you can use avocado, coconut, or canola oil here
• Flavor Boosters: garlic for warmth and punch, fresh ginger for a gentle zing that lifts the soup, Thai red curry paste for that bold curry flavor, and mild curry powder for extra warmth and color, tomato paste for richness, color, and umami, sugar or honey to balance the acidity and spice
• Red lentils – high in protein and fiber; they cook quickly and turn creamy
• Vegetable stock – builds savory depth (have extra to thin if needed)
• Coconut cream – makes it luxuriously creamy (you can swap for full-fat coconut milk for a lighter option)
• Baby spinach – adds nutrients and color
• Lime juice – brightens and balances the richness (don’t skip!)
• Fresh cilantro (coriander) – fresh, herby finish
• Chili crisp (optional) – for extra heat and texture
• To Serve: Toast or crusty bread – perfect for dunking

How To Make Coconut Red Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut red lentil soup.

• Sauté onion, celery, carrot, and salt in olive oil until soft and fragrant.
• Add garlic and ginger; cook briefly.
• Stir in curry paste, curry powder, tomato paste, and sugar; cook to deepen flavor.
• Add rinsed red lentils and vegetable stock. Bring to a boil, then simmer about 20 minutes until lentils are soft.
• Stir in coconut cream and simmer 5–10 more minutes.
• Add spinach and let it wilt.
• Finish with lime juice, adjust salt, and serve with coriander and optional chili crisp.

Watch The Video

Recipe Tips

• Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
• Layer your salt. A small pinch during sautéing makes a big difference later.
• Want it smoother? Blend half the soup with a stick blender for extra creaminess.
• More heat? Add chili flakes or extra curry paste.
• Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
• Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Serving Suggestions

I love serving this curry lentil soup with thick slices of toasted sourdough or warm naan for dipping. It also pairs beautifully with a simple cucumber salad dressed with lemon and olive oil to balance the richness. If you want to make it extra hearty, serve it over steamed rice for a cozy bowl situation.

If you’ve tried this coconut red lentil soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This healing and nutritious thirty-clove roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties. It’s a great soup for colds and flu or if you need to give your gut a little care. This recipe is paleo, gluten-free and vegan-friendly.

Thirty-Clove Garlic Soup

When I first received Lee Holme’s book Heal Your Gut, this was the first recipe I bookmarked. I love garlic for both its health benefits and the flavour, and I was intrigued by a recipe that used so much of it.

To my surprise, the garlic flavour in the soup wasn’t overpowering at all. I think mainly because the cloves are roasted first, which mellows out the garlic and makes it sweet and nutty. All I can say is this soup is freaking delicious!

Garlic and onion are the main ingredients in the soup, and although I think it’s lovely on its own, you can turn it into a more substantial meal by adding chopped-up carrots or pumpkin, broccoli, some chicken or strips or fish.

Make a large batch and use as a base for stews and vegetable braises too. It’s also AIP friendly, simply omit any chilli and if you’re following strict AIP, omit cumin too; use coconut oil instead of butter.

Here is what Lee says about this soup in her book Heal You Gut, “Garlic is one of the most powerful medicinal foods. Its anti-inflammatory, anti-parasitic, antibiotic and antiviral properties make it an incredibly important ingredient in the defence against digestive assaults of all varieties. Load on garlic’s goodness with this bold and flavourful soup.”

I’ve bookmarked a few other recipes to cook and I’ve been reading through all the insightful gut health info in the book. I was familiar with Lee’s eBook version of Heal Your Gut and her online program but it’s really nice to have the book in printed form. It’s full of great tips and knowledge, a multi-phase gut healing program, meal plans and gorgeous recipes. Check it out when you get a chance.

Notes For Making Roasted Garlic Soup

Below is the original recipe from the book, which I followed pretty closely except that I made a smaller batch. I used 2 bulbs of garlic instead of 3 and less stock, apple cider vinegar etc, but kept the cumin and turmeric in the same amounts because I love those spices.

I roasted the garlic for 30-35 mins as I think my oven is a little hotter and it looked like it would burn, I recommend keeping an eye on that part as burnt garlic goes a bit bitter and you want soft, golden brown, sweet garlic. I also cooked my soup for about 15 minutes, instead of 30, simply because I was short on time. It turned out great anyways.

I will definitely make this garlic soup again. It did feel very comforting and healing when I was eating it – garlic, turmeric, coconut milk – all the good stuff!

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Our vegan queso recipe truly is a game-changer. It’s outrageously creamy texture is all thanks to the magic of cashews. Both vegans and non-vegans consistently rave about this dairy-free dip.

I’ve served this countless times to those who typically eat dairy, and they’re always blown away by how incredibly creamy and flavorful it is. With just about a minute in a blender, cashews transform into a velvety smooth cashew cream, forming the perfect base for this easy dip. It honestly rivals any traditional queso made with dairy cheese!

It’s fantastic spooned generously onto tacos or tucked inside burritos for an extra layer of creamy goodness. Beyond that, I adore serving it simply with a big bowl of homemade tortilla chips for dipping. It also makes an amazing cheese replacement for our veggie quesadillas, a perfect addition to our spiced cauliflower burritos, and my absolute favorite topping for these veggie tacos.

Key Ingredients

• Cashews: These make the base of our queso. We add them along with some water to a blender and blend until smooth, creating what we call cashew cream. I use raw cashews and don’t find it necessary to soak them before blending, especially with my high-powered blender. If you prefer to soak your cashews, you can (I’ve shared how in the tips below our recipe).
• Taco Seasoning: I use my favorite homemade taco seasoning here, and I just love it! However, if you prefer a store-bought blend, please feel free to use it. It’s all about getting that perfect flavor you love.
• Nutritional Yeast: If you’re familiar with vegan recipes, I bet you already have nutritional yeast on hand. I’m a major fan and find myself sprinkling it over everything from popcorn to avocado toast! For our queso, it’s key for adding that distinct cheesy flavor as well as a hint of yellow color.
• Canned Green Chilies: I absolutely love canned green chilies (Hatch is my favorite brand!). In the U.S., they are typically sold in 4-ounce cans and are available in both mild and hot varieties. I usually go for the mild, but if you love a super spicy queso, the hot might be more your style.
• Pickled Jalapeños (optional): We almost always have a jar of pickled jalapeños in our fridge (thanks, Adam!). Our vegan queso tastes amazing with just a splash of the brine from the pickled jalapeños. I also love scattering a small handful of chopped jalapeños right over the top for extra flavor and a bit of a kick.

Find the full recipe with measurements below.

How to Make Vegan Queso

Tip 1: Make the creamy base. Cashews are the base for this vegan queso. If you’ve not made it before, it’s incredibly straightforward. Toss cashews and hot water into your blender, hit blend, and watch as the nuts turn into a smooth, creamy consistency.

Since you’ll be blending hot water, remember to remove the blender lid insert and cover the hole with a dishtowel. This will allow steam to escape and prevent too much pressure from building inside the blender. (I learned this the hard way in culinary school when I blended a hot soup without removing the lid insert. The blender pretty much exploded, and soup was everywhere!)

Tip 2: Make it “cheesy.” Now that you have the creamy base, you can add lots of flavor with nutritional yeast, taco seasoning, chopped green chiles, and pickled jalapeño brine (if using them). Blend until smooth, then check the consistency. If it’s too thick (mine often is), add a tablespoon or two of water to thin.

You can serve it however you like, but for a pop of heat, I love to add some chopped pickled jalapeños on top.

Make Ahead Tips

This lasts in the fridge for up to 5 days, but you’ll probably notice it thickens over time. I like to slowly reheat on the stove or microwave with a little splash of water or unsweetened dairy-free milk to get it back to its proper consistency. If it just doesn’t seem as blended or creamy as when you first made it, consider blending it again to bring it back to its super creamy, luxurious texture.

More Vegan Recipes

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Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!

These carrot cake bites are chewy, cinnamony, cake-bally, and just the right amount of sweet. They are flecked with coconut and oats and made creamy with almond butter. The carrots are there, but they’re not excessively salady – they just add some specks of color, flavor, and texture to an almost-cookie-dough-like bite of joy that lives in a little jar in your fridge, waiting for that 3pm moment to make your day a little brighter.

Breakfast bites, snack-with-coffee bites, desserty bites… with these little gems, all of it is fair game.

I mean, the thing about real carrot cake is that you want it, and you want it loaded with cream cheese frosting. Lots of cream cheese frosting. And then you finally have it and it is, in fact, so so good. But then you spike, crash, and can’t shake the feeling that you need to go to the dentist immediately? I don’t know, maybe that’s just me.

Guess what is there for you in a more wholesome, sustaining, but still tastes like yummy carrot cake way?

THESE BITES. These raw, vegan, delicious carrot cake bites.

How To Make Carrot Cake Bites That Are Vegan and Raw and Delicious

You 100% need a food processor for these. You guys know I LOVE MY FOOD PROCESSOR. Please buy yourself a food processor. This is the one I have. (This is an affiliate link.)

First up: carrots. Just pop in the food processor and go. I seriously hate grating carrots so I will not ask you to do any of that.

Next up: clean out the carrots and pulse up your oats and coconut, so it’s kind of like a flour.

And now: everybody in.

Finally: white chocolate chips for the people who like to be extra.

If you’re vegan or want to keep it totally clean, go for some chunky nuts, cacao nibs, or vegan chips instead.

Roll, refrigerate, and done.

Yep, I’d say the spring snacking season is off to an excellent start. Carrot cake bites for all!

Check Out Our Video For How To Make Carrot Cake Bites:

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Description

Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!

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1. Add carrot chunks to the bowl of a food processor and pulse until finely chopped. (You should have a generous 1/2 cup.)
2. Remove carrots and set aside. Add oats and coconut. Pulse until coarsely ground.
3. Add all other ingredients, including the chopped carrots. Pulse until a smooth-ish, sticky “dough” forms. (You might have to push it down with a spatula a few times to help it along.)
4. Add white chocolate chips and pulse until chopped.
5. Roll into balls. Store in the fridge or freezer. Mwah! This week is looking good.

• Prep Time: 15 minutes
• Category: Snack
• Method: Mix and Roll
• Cuisine: American

Keywords: raw vegan carrot cake bites, carrot cake bites, healthy carrot energy bites

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One More Thing!

This recipe is part of our collection of best healthy snacks. Check it out!

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This Vegan Lentil Chili has brown and red lentils, roasted red peppers, and olives and this flavorful meatless chili is also gluten-free. And even if you’re not vegan or vegetarian, you’ll love this lentil chili recipe!

Pin the Vegan Lentil Chili to try it later!

This Vegan Lentil Chili is is loaded with interesting and healthy plant-based ingredients that give it a wonderful combination of flavors. And this vegan chili recipe is so flavorful that I think it’s a perfect meatless dinner, even for people who aren’t vegans or even vegetarians.

I couldn’t resist adding red lentils along with the regular brown lentils this recipe started out with. I also added roasted red peppers and sliced olives for a little more flavor, and used canned vegetable broth as the base of the chili.

This was delicious as-is, but if you like tart flavors I think a generous squeeze of lime juice would add a pop or flavor to the Vegan Lentil Chili. And I’m guessing everyone who’s a fan of lentils will enjoy this tasty lentil chili recipe!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What are lentils?

Lentils are the dried seeds of the lentil plant, and they’re legumes which are never eaten fresh but always dried right after ripening. There are many different kinds and colors of lentils, but the brown lentils and red lentils used in this recipe are the two I use most often.

Is the Vegan Lentil Chili low in carbs?

Lentils do have some carbs but they also have fiber, so this vegan chili with two types of lentils has about 16 net carbs per serving with 6 grams of protein.

Why do I use brown and red lentils for Vegan Lentil Chili?

You can definitely make this with all brown lentils if that’s have you have, but I love the additions of red lentils to this lentil chili recipe. Red lentils add a nice color to any recipe you use them in. They also cook more quickly than brown, green, or black lentils, so the red lentils will dissolve into the chili to thicken it.

Want more tasty recipes for chili?

Check out Healthy Chili Recipes Your Family Will Love! for more delicious chili recipes.

How to Make Vegan Lentil Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat the oil and then cook the onions until they’re starting to brown. Add garlic and cook about one minute more.
2. Then add the chile powder, ground cumin, dried oregano, and ground chipotle powder (or cayenne) and cook about 90 seconds more.
3. You can use all regular brown-green lentils like you normally find in the grocery store, but if you have red lentils, they will dissolve a little faster and thicken the chili, and the red ones add a nice sweetness.
4. When the spices are fragrant, add the brown lentils, red lentils, vegetable broth, water, and tomato sauce and start to simmer.
5. When red lentils are mostly dissolved and brown ones are nicely tender, add the sliced green onion, sliced olives, and diced roasted red bell pepper and simmer about 15-20 minutes more.
6. Serve the Vegan Lentil Chili hot, with a squeeze of lime juice if desired.

More Vegan Recipes with Lentils

Weekend Food Prep:

This vegan lentil chile recipe has been added to a category called Weekend Food Prep where you’ll find ideas to prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Vegan Lentil Chili would be too high in carbs for strict low-carb diet plans, but lentils have fiber so this recipe has only 16 net carbs per serving. Dried beans and lentils are approved for all phases of the original South Beach Diet, but they’re limited to 1/3 to 1/2 cup serving for Phase One. In a recipe like this Lentil Chili where there are lots of other healthy ingredients besides the lentils, you could have a larger serving.

Find More Recipes Like This One:
Use Soups and Stews to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Vegan Lentil Chili recipe was first posted in 2012. It was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Vegan Picadillo is a delicious lentil stew with peppers, green olives, tomatoes, and just a hint of chocolate. And this tasty lentil picadillo recipe is a tasty meatless main dish whether or not you’re vegan!

PIN the Vegan Picadillo to try it later!

Vegan Picadillo (with Lentils, Peppers, and Green Olives) is a recipe I first made with my nephew Jake when he cooked with me for the blog for many years. And from the first bite this was one of Jake’s favorites out of all the recipes we tried together. 

I loved the sound of the inspiring stew recipe with lentils, sweet bell peppers, green olives, onion, garlic, chile powder and a hint of cocoa powder. Then when we tried the recipe Jake and I kicked it up a little, adding oregano, some canned tomatoes, a bit of Green Tabasco Sauce (affiliate link) and extra green olives. We ate this with a generous shake of green Tabasco, and the Vegan Picadillo was a satisfying meatless dish that we both loved.

And recently I made this again and took new pictures, which show off the recipe a lot better! And this time I added a little green olive juice to the Picadillo for even more flavor, plus I had the idea of garnishing the stew with sliced green olives, which probably appeals to all the green olive fans like myself!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Picadillo?

The word “picadillo” means to mince, referring to small pieces of meat that usually make up the bulk of this dish, and of course in this Vegan Picadillo the meat is replaced with lentils. Picadillo is a traditional dish all over Latin America where it’s usually made with beef and includes things like raisins, tomatoes, and olives.  Read more about Picadillo to find out what recipe variations are used in different countries.

Is the Vegan Picadillo recipe low in carbs?

Lentils do have some carbs of course, but they’re also a good source of fiber, and this delicious Picadillo made with lentils only has about 14 net carbs per serving and it has 8 grams of protein.

Is this Vegan Lentil Picadillo gluten-free?

This delicious Picadillo recipe is gluten-free and dairy-free.

How to Make Vegan Picadillo (with Lentils, Peppers, and Green Olives):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Rinse lentils and pick out any broken ones.
2. Then simmer with garlic, salt, and water until lentils are soft. Drain over a pan to catch the liquid.
3. While lentils cook, chop the onions, red pepper, and green olives.  
4. Brown onions in a little olive oil in a pot that’s large enough to hold all the stew.
5. Add the minced garlic, diced red pepper, ground Ancho chile and Dried Oregano and cook a few minutes more.
6. Then add diced tomatoes with juice, tomato sauce, cocoa powder, Monkfruit Sweetener, and diced green olives and simmer about 10 minutes.
7. Add the cooked lentils, 1 cup (or more) of the lentil cooking water and simmer 20-25 minutes on low heat.
8. Add the Green Tabasco Sauce and 1-2 T green olive juice and stir.
9. Serve the Vegan Picadillo hot. I loved this with some sliced green olives for garnish, so pretty!
10. You can top the Picadillo with a dollop of Greek yogurt or sour cream if you don’t care whether it’s vegan.

More Meatless Recipes with Lentils:

Weekend Food Prep:

This Vegan Picadillo recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils have some carbs but they also have a lot of fiber, so if you check the nutritional information you might find this is lower in carbs than you think, although too high in carbs for Keto. Vegan Picadillo is loaded with low-glycemic ingredients, and it would be approved for any phase of the original South Beach Diet. Remember that serving size is limited for the South Beach Diet Phase One. 

Find More Recipes Like This One:
Use Soups and Stew Recipes to find more recipes like this one. Use the Diet Type Index  to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Vegan Picadillo recipe with lentils was first posted in 2012. The recipe was updated with better photos in 2017 and last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link