Quick & Easy Lunchtime Tacos

If you prefer to spend an hour making your lunch, this recipe is not for you. We like to call this one “I really hope I have cooked rice in the fridge.” When you’re running short on time pre-cooked rice is a HUGE lifesaver. Bonus if it’s already flavored ;)


  • Tomato flavored rice (cook short grain brown rice in regular amount of water and a cup of your favorite red salsa!)

  • Any chopped greens from the bottom of your veggie drawer (we had kale today)

  • Fillers (we had mushrooms so we sautéd those in olive oil, but you can use any beans, squash, tofu, etc.)

  • Corn tortillas

  • Trader Joe’s Salsa Verde

  • Trader Joe’s Vegan Garlic Dip

Vegan recipe
Vegan lunch
Vegan tacos

Cooking Instructions:

  1. Wash and cut a handful of mushrooms. Sauté them in olive oil over medium heat until they’re soft.

  2. Wash and chop a handful of greens. We had kale in our fridge so that’s what we cooked with. Toss your chopped greens into the pan with the mushrooms. Cover the pan with a lid so the greens cook down faster. Add a tbsp of water and they’ll cook down even faster!

  3. Toss a handful of *pre-cooked rice into the same pan with another tbsp of water. Cover with a lid and steam everything together for 1 minute.

  4. Broil corn tortillas in oven on low for 1 minute.

  5. Make the tacos! Pull your tortillas out of the oven, slather some TJ’s vegan garlic sauce on top, and start piling the rice mixture on. Top with salsa verde if you’re feeling more flavor!

*Pre-cooked rice: cook 2 cups of short grain brown rice in 3 cups of water and 1 cup of red salsa for 45 minutes. The cooking time will depend on how chunky your salsa is so keep an eye on the rice and use a wooden spoon to scrape the bottom of the pot to prevent burning.

Thanksgiving Vegan Recipes!

We host Friendsgiving every year and make up new recipes each time, hoping for the best. And honestly, we think this was our best year yet :) We had a ton of roasted veggie dishes and pumpkin hummus galore, but we’re here to tell you about the mains. Photo evidence of these does not exist because they were consumed faster than we could even find our own plates. We anticipate family Thanksgiving to be a bit more tame, so we’ll try and grab some photos then.

And so, without further ado, here were the top three mains served at this year’s Friendsgiving!

Main Number One

Sweet Potato Shepherd’s Pie

Potato Mash Ingredients:

2 large sweet potatoes

2 minced garlic cloves

1 tbsp olive oil

1 tsp salt

3 tbsp coconut oil

1 tbsp thyme

Filling Ingredients:

1 tbsp coconut oil

1 onion chopped

4 carrots peeled and diced

10 oz mushrooms chopped

4 garlic cloves minced

3 cups peas

salt + pepper

1 tbsp tomato paste

1 cup veggie broth

15 oz diced tomatoes


  1. Bake the sweet potatoes at 400 degrees for 55 minutes or until soft.

  2. Sauté minced garlic and olive oil. Set aside.

  3. Remove potato skins and in a medium sized bowl mash the sweet potatoes. Add salt, pepper, coconut oil, thyme and sautéd garlic oil. Set bowl aside while moving on to the filling.

  4. Sauté oil, onion, carrots, mushrooms and peas.

  5. Add minced garlic, salt, pepper and tomato paste.

  6. Add diced tomatoes and simmer for 10 minutes on medium low.

  7. Put filling in a baking dish and pack it in tight. Pour sweet potato mash on top and broil until the top is browned (about 3 minutes).

  8. Sprinkle pie with thyme, salt and fresh ground black pepper.

Main Number Two

Vegan "Meatloaf”

Loaf Ingredients:

1 small onion

2 garlic cloves

2 cups cooked lentils

3 cups mushrooms

4 tbsp ground flax seeds

1 cup bread crumbs

1 cup oat/rice flour

1 tbsp tamari

salt + pepper

2 tsp thyme

1/2 cup water

Gravy Ingredients:

2 onions

1 tbsp nutritional yeast

2 tbsp tamari

1 tbsp arrowroot flour

2 cups mushroom broth


  1. Preheat oven to 350 degrees.

  2. Chop onion, garlic and mushrooms.

  3. Put chopped veggies in a large bowl and add all other ingredients except water.

  4. Mix well, should stick together nicely. If too crumbly add a little more water until it can hold as a ball. Don’t let it get sticky though!

  5. Pack mix into loaf pan as tightly as possible.

  6. Bake 50-60 minutes.

  7. Cool and cover in foil for 15 minutes. While it’s cooling, make the gravy!

  8. Sauté 1 onion.

  9. Blend the onion with all other gravy ingredients.

  10. Pour into a pan over medium heat to thicken. Turn off stove when you have desired thickness.

Main Number Three

Butternut Squash Taquitos



1 butternut squash

3 oz vegan cream cheese

3 garlic cloves

3 tbsp nutritional yeast


salt + pepper

cranberry sauce (we used canned cranberry sauce and added orange juice and paprika!)


  1. Preheat oven to 400.

  2. Slice butternut squash down the middle and place both halves face down on a baking sheet. Add 1/2 inch of water to the baking sheet. Bake for 50 minutes.

  3. Let the squash cool, then remove the skins. Keep the oven on.

  4. Use a large mixing bowl and mash all the ingredients together. (minus tortillas and cranberry sauce).

  5. We cut 10 inch round tortillas into quarters, and spooned 1.5 tbsp of the mixture onto each piece. Then roll tightly enough to lay the taquito on the flap so it doesn’t unfold. Pack them in as tightly as you can on a baking sheet, drizzle with olive oil, and bake for 20 minutes at 400 degrees.

  6. Remove taquitos from oven and let cool for 3 minutes then serve with cranberry sauce for dipping!

Breakfast Tacos

With a side of Rickaroon while we cook because no one likes a hungry chef.

And that's a fact.

These tacos are filling, savory, and most importantly EASY for us entrepreneurs who don't need any other complications in our lives.


  • 1 Butternut squash
  • 3 handfuls Kale
  • 1 Onion
  • 4 tbsp Tamari (or soy sauce)
  • Corn Tortillas
  • 2 Limes
  • 1 Avocado
  • 1/2 bunch Cilantro
  • 1 bsp Olive oil
  • 1/4 tsp Red Pepper
  • 1/2 tsp Black Pepper
  • Cumin

Cooking Instructions:

  1. Cut butternut squash in half length wise and bake face up at 375 degrees for 40 minutes (we do this the day before so it's ready to go).
  2. Chop onion and sauté with olive oil, red pepper and black pepper until fluorescent. Once cooked toss in chopped kale and tamari, mix everything together, and cook on Low with the lid on. Cook on Low for 10 minutes (add just enough water gradually to keep the kale from burning).
  3. Cut skin off butternut squash and slice into pieces the length of the tortillas (no one likes squash falling out of a taco).
  4. Broil butternut squash slices with cumin, black pepper,
  5. Warm tortillas in oven
  6. Mash avocado onto tortillas and layer with broiled butternut squash and kale.
  7. Squeeze lime juice and sprinkle cilantro as needed!


Peppermint Mocha Fudge Cups



  • 1 - 10 oz bag of dark chocolate chips (or 10 oz of chopped dark chocolate)
  • ½ can of chocolate milk (about 7 oz)
  • 2tsp peppermint extract
  • 2tsp round coffee
  • Pinch of salt
  • 3 mocha rickaroons


  1. Place chocolate into a medium sized pot over medium/low heat, stirring occasionally
  2. While the chocolate is melting, go ahead and line a 12 cup cupcake pan with cupcake liners
  3. Break each rickaroon into four equal pieces and press each piece into the bottom of a cupcake liner so that it forms a crust
  4. Once the chocolate is completely melted, remove from heat, add remaining ingredients, and stir until well combined
  5. Divide the chocolate mixture evenly between the cupcake liners (about 1 ½ tbs per liner)
  6. Place the cupcake pan into the freezer for about 20-25 minutes, or until the chocolate is no longer soft
  7. Store the finished fudge cups in an airtight container in the fridge for up to 5 days
  8. Enjoy!

Mint Chocolate Brownies



  • 4 mint Rickaroons
  • 1 cup almond flour (from trader joe’s)
  • ½ cup of almond milk (from @califiafarms)
  • ¼ cup of raw cacao powder (from @omg_superfoods)
  • ¼ cup of raw sugar (optional if you want it sweeter)
  • 1tbs almond butter (ALDI brand)
  • 1 egg
  • ½ tsp baking soda
  • ¼ cup of mini chocolate chips + extra for topping


  1. Preheat oven to 350 degrees
  2. Start by adding the Rickaroons into a blender and blend on high until there are no clumps
  3. Add in remaining ingredients except for the egg and the chocolate chips
  4. Blend on medium speed until well combined
  5. Add in the egg and blend again just until the egg is well incorporated
  6. Pour batter into a greased brownie pan (8x8 is what I used), and stir the chocolate chips into the batter
  7. If desired, sprinkle more chocolate chips on top to be spread around after baking (makes a sort of icing which is highly recommended)
  8. Bake brownies at 350 for 10-15 minutes or until a toothpick comes out clean
  9. Remove from the oven and use a knife to spread around the top layer of chocolate chips
  10. Allow to cool completely before cutting and serving
  11. Enjoy!

Almond & 'Roon Fudge Squares by Sadie

Boy, fudge is the best! But it is usually filled with artificial ingredients and loads of sugar. So what’s a health-conscious person to do when they’re craving fudge??

I’ve got you covered! Today, I am sharing a recipe for healthy fudge squares, made with almond butter and delicious Rickaroons.

I’m sure you’ll love these as much as my family did! Seriously, we gobbled these bars up in minutes.

Enjoy! And make sure to check out my baking blog, GoodiesAgainstTheGrain, for more healthy, Paleo treat recipes.

Makes 8 squares.


Almond butter layer:

  • 1/2 cup creamy almond butter
  • 2 Tbs coconut oil
  • 1 Tbs maple syrup

Rickaroon layer:

  • 1 Tbs maple syrup 
  • 2 Rickaroons (I used a Megaroon and a Chocolate Blonde!)


  1. Stir together all the almond butter layer ingredients until combined. Press into a parchment-lined loaf pan. 
  2. Freeze for 10 minutes. 
  3. Remove the pan from the freezer. Brush the top of the almond layer with the tablespoon of maple syrup, to help the 'Roons stick.
  4. Crumble the Rickaroons into chunks and press them on top.
  5. Freeze for 10 minutes.
  6. Cut the fudge into squares, and serve!

Store leftover fudge covered, in the freezer.

Our Favorite Vegan Thanksgiving Recipes

1. Golden Milk

This delicious spiced drink is packed with anti-inflammatory and antioxidant properties, and automatically brightens up your morning with its Dr. Seuss-like yellow color.


  • 1 cup Coconut Milk (or any non-dairy milk)
  • ½ tsp Turmeric
  • ¼ tsp Cinnamon
  • ¼ tsp Black Peppercorns
  • 1 (1-inch) piece of Ginger
  • 1 tsp Coconut Oil (important: increases absorption)
  • * Optional 1 tsp Honey for added sweetness


Whisk all ingredients in a small saucepan. Bring to a simmer (don’t let it boil!) for about 5 minutes so all the flavors can melt together. Enjoy immediately!


2. Crispy Smashed Potatoes


Chelsea Lupkin

Chelsea Lupkin


  • 1 lb small white potatoes
  • Olive oil
  • Parsley
  • Salt + Pepper


  1. Fill a pot with salt water and add potatoes (make sure they’re covered).
  2. Bring to a boil and simmer for about 20 minutes (until tender)
  3. Drain water and let potatoes cool
  4. Arrange potatoes on a baking sheet, smash each potato with the bottom of a glass jar
  5. Drizzle olive oil, salt, and pepper
  6. Roast potatoes for 25-30 minutes (until golden and crispy as desired) at 450 F
  7. Flip potatoes halfway through
  8. Take out, and sprinkle chopped parsley on top

Optional Avocado Garlic Sauce for Dipping:

  • 1 large avocado
  • 1 large garlic clove
  • ½ tbsp. fresh lemon juice
  • ¼ cup soy-free Veganaise (or other vegan mayonnaise)
  • Sea salt + freshly ground black pepper to taste


Mash all ingredients together and add any extra seasoning to fit your taste! (we love rosemary and a lemon/pepper seasoning)


3. Shredded Kale + Cranberry Salad with Pecan Parmesan


 Salad Ingredients:

  • 2 bunches organic Kale
  • 2 large garlic cloves
  • ¼ cup fresh lemon juice
  • 2-4 tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ½ cup dried cranberries

Pecan Parmesan Ingredients:

  • 1 cup toasted pecan halves
  • 1 ½ tbsp. nutritional yeast
  • 1 tbsp olive oil
  • 2 pinches sea salt


  1. Toast pecans in preheated 300 F oven for 8-10 minutes
  2. Remove kale stems and finely chop leaves
  3. For the dressing: mince garlic and mix with lemon, oil, salt, and pepper.
  4. Toss dressing with chopped Kale
  5. For the Pecan Parmesan: chop pecans and combine with nutritional yeast, oil and salt
  6. Sprinkle Pecan Parmesan over salad and toss entire salad with Cranberries


4. Lentil Mushroom Walnut Balls by Oh She Glows


Oh She Glows

Oh She Glows


  • 1/2 cup uncooked green lentils
  • 1 cup walnuts halves, finely chopped
  • 2 teaspoons extra virgin olive oil
  • 2 heaping cups finely chopped cremini mushrooms (one 8-oz package)
  • 3 large garlic cloves, minced
  • 1 cup finely chopped destemmed kale leaves
  • 1/3 cup dried cranberries, finely chopped
  • 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sherry vinegar
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/2 cup gluten-free rolled oats, ground into a coarse flour
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • Freshly ground black pepper, to taste


  1. Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are tender, remove from heat and mash until it's a thick paste with some lentil pieces still intact. Set aside.
  2. Preheat oven to 325 F. Toast the chopped walnuts for 9-12 minutes. After toasting, increase oven temp to 350 F.
  3. In a very large skillet or wok, add oil, finely chopped mushrooms, and garlic. Season with salt. Sauté over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.
  4. In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be moist and sticky. If it's way too sticky, add a bit more oat flour. If it's dry, add another tbsp of water.
  5. Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.
  6. Bake the lentil balls at 350 F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and the outside is firm.

These pair amazingly with any cranberry sauce, or fruity sauce you already have in your kitchen. OR make a delicious Cranberry-Pear Sauce like Oh She Glows recommends :)

Cranberry-Pear Sauce


  • 2 cups frozen or fresh cranberries
  • 1 ripe pear, peeled and finely chopped
  • 1/2 cup pure maple syrup
  • small pinch fine grain sea salt


Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.


5. Vegan Pumpkin Pie



  • 1¾ Cups or 1 14 oz Can Pureed Pumpkin (not pumpkin pie filling)
  • ¾ Cup Full Fat Coconut Milk (the kind in a can, shaken well before measuring)
  • ½ Cup Brown Sugar
  • ¼ Cup Cornstarch
  • ¼ Cup Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Pumpkin Pie Spice
  • ½ Teaspoon Salt
  • ½ Teaspoon Cinnamon
  • 1 vegan store bought pie crust OR make your own!


  1. Preheat your oven to 350F (180C).
  2. Add all of the ingredients: the pureed pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, salt, and cinnamon to a blender or a large bowl. Mix well.
  3. Pour the pumpkin mixture into the uncooked pie crust in a 9" pie plate. Spread evenly.
  4. Bake for 60 minutes. Cool, then chill in fridge for a minimum of 4 hours until set, or overnight is best.

Mint Chocolate Chip Fudge Squares



  • 6 @rickaroons mint chocolate flavor
  • ½ cup canned coconut milk
  • ½ cup chopped dark chocolate
  • 1tsp coconut oil
  • 1tsp vanilla extract
  • Pinch of salt


  1. Start by crumbling up all the Rickaroons and pressing those crumbs evenly into a  parchment paper lined 8” baking pan
  2. Set aside
  3. Add chocolate, coconut milk, oil, vanilla, and salt into a small pot and cook on medium heat until chocolate is completely melted and everything is combined
  4. Pour this chocolate mixture on top of the crust you made earlier
  5. Place into the fridge for a few hours, or until completely set
  6. Enjoy!

Chocolate Chip Donuts



  • 1 cup almond flour
  • ½ cup of @rickaroons chocolate blonde flavor
  • ¼ almond milk
  • ¼ cup canned coconut milk
  • 1oz melted dark chocolate
  • ¼ tsp baking powder
  • Pinch of salt
  • 1 egg


  1. Start by greasing a donut pan and preheating the oven to 350
  2. Add the almond flour, rickaroons, baking powder, salt, and milk into a blender
  3. Blend on high speed until well combined
  4. Scraped down sides of the blender, add in the egg and melted chocolate and blend on high again
  5. Once everything is well combined and no chunks remain, pour the mixture evenly into your pan
  6. Bake for 12-15 minutes, or until a toothpick comes out clean
  7. Allow to cool completely before removing from the pan or they will fall apart!
  8. Enjoy alone or with a side of almond milk

Pumpkin Spice Oat Muffins



  • 1 cup oat flour
  • ½ cup almond milk
  • ½ cup @rickaroons pumpkin chocolate chip flavor
  • 1tbs molasses
  • 1tsp cinnamon
  • 1/8tsp baking soda
  • 1 egg


  1. Preheat oven to 350 and prepare muffin pan with 9 liners
  2. Combine all ingredients except the egg into a blender or food processor
  3. Blend until well combined, scraping down the sides as needed
  4. Once everything is mixed, add in the egg and blend for 20-30 seconds or until the egg is well incorporated
  5. Pour mixture into the muffin liners, filling each one about ⅔ full
  6. It should make about 9
  7. Bake for 15min, or until a toothpick comes out cleans
  8. Recommended warmed up with almond butter or maple syrup
  9. Enjoy!