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Last Updated May 25, 2024. Published May 31, 2024 By Abbey Sharp 17 Comments

Vegan Breakfast Sausage Recipe | Gluten & Soy Free!

Two vegan breakfast sausage patties next to orange slices and toast on a plate.

This Vegan Breakfast Sausage recipe with apple, maple and lentils is packed with fibre and are 100% gluten-free, soy-free, egg-free and nut-free!

Vegan breakfast sausage recipe on a plate.

You know what one of my all time favourite food smells is? Maple breakfast sausages cooking up on a Sunday morning. Since I now try really hard to eat more plant-based meals, I have been experimenting with new ways to get my fix. This maple-infused vegan breakfast sausage recipe is made without any soy faux meat, but rather are packed with mushrooms, lentils, apples, sage and a hint of maple syrup to give that spicy cozy flavour experience without the meat.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

I’m a big fan of this recipe for a couple of reasons!

  • Allergen-friendly- gluten-free, egg-free, soy-free and nut-free.
  • High in fibre (5g per serving)
  • Freezer-friendly
  • Perfect for meal-prep

Key Ingredients

Two vegan breakfast sausage patties next to orange slices and toast on a plate.

These vegan bangers are surprisingly easy to make. Here’s what you will need to make this recipe:

Cremini mushrooms – Mushrooms add an amazing umami oomph to plant-based recipes that simulates the savoury flavour of meat.

Canned lentils – You can also cook dried lentils, but I love using canned for convenience

Onion and garlic – Our aromatics to make everything more delicious.

Maple syrup – You can try subbing for another liquid sweetener, but for best results I recommend sticking with maple syrup for the warm, sweet tones.

Apple – For subtle sweetness.

Gluten-free low sodium tamari – Sub for coconut aminos or soy sauce, if you’re not gluten-free.

Sage, rosemary, thyme – Together, these dried herbs add a delicious earthy flavour.

Oat flour – I like oat flour for an extra punch of high-fibre whole grains. In this recipe, it serves as our binder.

If you want to ensure that this vegan breakfast sausage is gluten-free, make sure to choose a gluten-free tamari and oat flour.

How To Make This Recipe

Making a vegan breakfast sausage recipe.

Step one: Preheat oven to 425 F.

Step two: Pulse the mushrooms in a food processor until they reach a ground meat like consistency. Transfer to a cheesecloth and ring out as much liquid as possible. Set aside.

Step three: Drain and rinse the lentils and squeeze out any excess moisture. In the food processor, puree half the lentils.

Step four: Heat a tablespoon of olive oil over medium low heat. Add in the onion and cook until lightly browned and caramelized, about 30 minutes. You can also save time and just saute them for 2 minutes before adding the other ingredients but caramelizing adds a lot of flavour.

Step five: Add the garlic, squeezed out mushrooms, the grated and well squeezed apples, maple, tamari, sage, rosemary, and thyme and season with a generous pinch of salt and pepper. Cook until any excess liquid evaporates and the mushrooms are browned.

Step six: Transfer to a bowl along with the lentils, pureed lentils, and oat flour and season with additional salt and pepper.

Step seven: Form into a greased whoopie pie mold. Spritz with olive oil in an oil atomizer and bake for 17-20 minutes or until golden brown.

Expert Tips

Squeezing out excess moisture is a key step in this recipe. When I’m doing this with the rinsed lentils and grated apple, I like using a cheesecloth. If you don’t have a cheesecloth, you can use a kitchen towel too.

Now if you weren’t as meticulous about getting the liquid out, you may need to add a little extra flour in the last step. No biggie!

Recipe FAQs

What if I don’t have a whoopie pie pan?

Don’t worry, you can also totally just carefully form these into patties and pan-fry them.

How do you suggest serving these vegan sausages?

I love my sausages with toast and some fruit, but you could also easily serve these with a nice tofu scramble or on an English muffin like a McDonalds sausage sandwich.

Can you make these sausages ahead of time and freeze them?

Yes! I made a big batch of this vegan breakfast sausage recipe and kept them in the freezer and then I just pulled a few out and rewarmed them in the microwave for 30 seconds. Make sure when you’re storing them to put wax or parchment paper between layers so you don’t have them sticking together.

Maple syrup pouring over vegan breakfast sausage patties on a plate.

More Recipes You Might Like

If you liked this vegan breakfast sausage recipe, give these a try:

  • Vegan Breakfast Casserole | Gluten-Free & Family Friendly
  • Vegan Breakfast Burrito with Tofu Scramble (High Protein)
  • Vegan Avocado Toast with Roasted Tomatoes (High Protein)
  • Vegan Breakfast Sandwich with Tofu

What are some of your favourite breakfast memories? Let me know your thoughts below!

Two vegan breakfast sausage patties next to orange slices and toast on a plate.
Print Recipe
5 from 10 votes

Vegan Breakfast Sausage Recipe | Gluten & Soy Free!

This Vegan Breakfast Sausage Recipe with Apple, Maple and Lentils are packed with fibre and are 100% gluten-free, soy-free, egg-free and nut-free!
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 patties
Calories: 112kcal
Author: Abbey Sharp

Ingredients

  • 8 oz cremini mushrooms stemmed and quartered
  • 1 19 oz can lentils drained and rinsed
  • 1 tbsp extra virgin olive oil
  • 1/2 small onion minced
  • 3 clove garlic minced
  • 3 tbsp maple syrup
  • 1 apple peeled and minced or grated with liquid very well squeezed out
  • 2 tsp gluten free low sodium coconut aminos or tamari
  • 1 ½ tbsp fresh sage minced
  • 1 ½ tbsp fresh rosemary
  • 1 ½ tbsp fresh thyme
  • 6 tbsp oat flour gluten fee if desired
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 F.
  • Pulse the mushrooms in a food processor until they reach a ground meat like consistency. Transfer to a cheesecloth and ring out as much liquid as possible. Set aside.
  • Drain and rinse the lentils and squeeze out any excess moisture. In the food processor, puree half the lentils.
  • Heat a tablespoon of olive oil over medium low heat. Add in the onion and cook until lightly browned and caramelized, about 30 minutes. You can also save time and just saute them for 2 minutes before adding the other ingredients but caramelizing adds a lot of flavour.
  • Add the garlic, squeezed out mushrooms, the grated and well squeezed apples, maple, tamari, sage, rosemary, and thyme and season with a generous pinch of salt and pepper. Cook until any excess liquid evaporates and the mushrooms are browned.
  • Transfer to a bowl along with the lentils, pureed lentils, and oat flour and season with additional salt and pepper.
  • Form into a greased whoopie pie mold. Spritz with olive oil in an oil atomizer and bake for 17-20 minutes or until golden brown.

Nutrition

Calories: 112kcal | Carbohydrates: 19g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 319mg | Fiber: 5g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 25, 2024. Published May 27, 2024 By Abbey Sharp 3 Comments

Sweet Potato Bars Recipe | Vegan, Kid Friendly

My vegan sweet potato bars recipe is an easy and delicious way to start your day. They’re packed with quinoa, oats, and sweet potato, making them healthy and naturally gluten-free.

Birds eye view of sweet potato bars on a yellow plate.

As we attempt to get back into the school and work routine, I know a lot of us are looking for some easy make-ahead breakfasts for on-the-go eating. If you’re tired of cereal and oatmeal, this sweet potato bars recipe was made for you. You won’t believe just how easy and tasty these are to make.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

These sweet potato bars are such an underrated meal prep. They’re so easy to make and you’ll absolutely love them. They’re also:

  • Nutrient dense
  • Kid-friendly
  • Easy to pack
  • Gluten-free
  • Dairy-free
  • Vegan-friendly

Key Ingredients

Ingredients needed to make sweet potato bars recipe

Sweet potatoes — Sweet potatoes are packed with fibre, minerals, and vitamins. They also help bind the bars together and provide a natural sweetness!

Oats — We use some old fashioned rolled oats to help bind the sweet potato bars as well. They’re packed with fibre as well.

Quinoa — Quinoa is high in protein and when combined into the bars, it can help you stay full throughout the morning!

Ground flaxseed – This is not only packed with heart healthy omega 3s, protein and fibre, but makes a vegan alternative to eggs when mixed with water.

Toppings — You can top these sweet potato breakfast bars however you’d like but I’m partial to some chocolate, hemp hearts, shredded coconut, dried cherries, and minced pistachios.

How to Make This Recipe

Step 1: Preheat the oven to 350 degrees F. Line two 9 x 5 loaf pans with parchment and set aside.

Step 2: In a small bowl, mix together the flax and water and set aside for 20 minutes.

Set of two photos showing dry ingredients mixed together and then mixed with mashed sweet potatoes.

Step 3: In a large bowl, mix together the oats, cooked quinoa, baking powder, salt, cinnamon and nutmeg.

Step 4: Mash in the sweet potato, almond butter, maple, flax egg (the flax and water mixture) and vanilla and mix until smooth. Then fold in the dried cherries and coconut.

Set of two photos showing the mixture being pressed into a pan and then sliced once cooled.

Step 5: Transfer mixture to the two lined loaf pans and smooth the top with a spatula.

Step 6: Bake on the center rack for 25 minutes until sides brown.
Remove and let cool completely in the pan. Once cooled, transfer to a cutting board and cut into squares. Meanwhile, melt the chocolate chips in a microwave safe bowl with the coconut oil in 30 second intervals until melted. Stir in the almond butter and mix until very smooth. Drizzle or pipe onto the cut bars.

Expert Tips

You can totally get your kids involved with making this sweet potato bars recipe! Your kids can definitely help with mixing the dry ingredients and wet ingredients, as well as mashing the sweet potato. Just make sure it has cooled well before they get mashing.

Some more topping ideas include whatever nuts and seeds in your pantry. Simply sprinkle them on top of your bars after you’ve drizzled chocolate on to it so they’ll stick to it.

To quickly cook your sweet potatoes beforehand, simply microwave it, steam it, bake it, or boil it. Skip adding salt to the sweet potatoes when you cook it as they is salt added to the sweet potato breakfast bars as well.

Recipe FAQs

Is this BLW and baby friendly?

This recipe can be baby and BLW friendly since it is so nutrient dense. If you want to cut back on the sugar, you can omit the maple syrup (it’s got enough sweetness from the sweet potato for a baby under 1), and also omit the chocolate. I would make sure that any nuts you add are pulverized and any dried fruit should be minced very fine.

Can I freeze these sweet potato bars?

I always freeze these. I recommend cutting them into pieces and freezing them on a baking sheet flat until solid (about 1 hour). Then you can transfer them to the freezer bag for up to 4 months.

Can I use canned pumpkin instead of sweet potatoes?

I have never tried to use canned pumpkin, but you could attempt it, but know that it’s a bit more wet, so you may need a little more oats to soak it up. It is also less sweet so you may want to add more maple to balance that out.

If I’m not vegan, can I use regular eggs?

Yes, you can omit the flax eggs (2 tbsp flax + 4 tbsp water) and instead use 2 large eggs.

What if we have a nut allergy?

I would recommend using sunflower butter or a soy based “nut” butter in place of the almond butter, and you can easily omit the pistachios on top.

Are these gluten free?

As long as you use gluten free oats and baking powder, this sweet potato bars recipe is naturally gluten free.

Sweet potato bars on a yellow plate.

More Recipes You Might Like

If you loved this sweet potato bars recipe, you’ll definitely love these other breakfast bars!

  • Homemade Breakfast Bars 
  • No Bake Oatmeal Bars 
  • Oatmeal Breakfast Bars with Berries 
  • No Bake Cheerios Bars 

What are some of your favourite breakfast bars for back to school? Leave me a comment with your thoughts!

Print Recipe
4.80 from 5 votes

Sweet Potato Bars (Vegan & Kid Friendly)

These vegan sweet potato bars are such an easy and delicious way to start your day. They're packed with quinoa, oats, and sweet potato, making them healthy as well as being naturally gluten-free.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 10
Calories: 277kcal
Author: Abbey Sharp

Ingredients

  • 2 tablespoon flaxseed ground + 4 tablespoon water
  • 1 1/4 cup quick cooking oats dry
  • 1 cup cooked quinoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 small sweet potatoes cooked (1 ½ cups mashed flesh)
  • 5 tbsp maple syrup
  • 1/4 cup almond butter
  • 1 tablespoon vanilla extract
  • ½ cup dried cherries
  • 3 tbsp unsweetened shredded coconut

Top with :

  • 1/4 cup dried cherries
  • 3 tbsp shredded coconut
  • 2 tbsp minced pistachios
  • 1 tbsp hemp hearts

Drizzle:

  • 1 tbsp mini choc chips
  • ½ tsp coconut oil
  • 1 ½ tbsp almond butter
  • Maple syrup if desired

Instructions

  • Preheat the oven to 350 degrees F. Line two 9 x 5 loaf pans with parchment and set aside.
  • In a small bowl, mix together the flax and water and set aside for 20 minutes.
  • In a large bowl, mix together the oats, cooked quinoa, baking powder, salt, cinnamon and nutmeg.
  • Mash in the sweet potato, almond butter, maple, flax egg (the flax and water mixture) and vanilla and mix until smooth. Then fold in the dried cherries and coconut.
  • Transfer mixture to the two lined loaf pans and smooth the top with a spatula.
  • Bake on the center rack for 25 minutes until sides brown.
  • Remove and let cool completely in the pan. Once cooled, transfer to a cutting board and cut into squares.
  • Meanwhile, melt the chocolate chips in a microwave safe bowl with the coconut oil in 30 second intervals until melted. Stir in the almond butter and mix until very smooth. Drizzle or pipe onto the cut bars.
  • Store in an airtight container for 3 – 4 days.

Video

Notes

  • You can totally get your kids involved with making this reicpe! Your kids can definitely help with mixing the dry ingredients and wet ingredients, as well as mashing the sweet potato. Just make sure it has cooled well before they get mashing.
  • Some more topping ideas include whatever nuts and seeds in your pantry. Simply sprinkle them on top of your bars after you’ve drizzled chocolate on to it so they’ll stick to it.
  • To quickly cook your sweet potatoes beforehand, simply microwave it, steam it, bake it, or boil it. Skip adding salt to the sweet potatoes when you cook it as they is salt added to the sweet potato bars as well.

Nutrition

Calories: 277kcal | Carbohydrates: 39g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 399mg | Fiber: 6g | Sugar: 16g | Vitamin A: 6749IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 23, 2024. Published May 24, 2024 By Abbey Sharp 29 Comments

Pizza Casserole Recipe with Quinoa | Easy Vegan Dish

This Vegetarian Pizza Quinoa Casserole is the tastiest, easiest, healthiest family dinner recipe to lure your kiddos into eating their veg!

Birds eye view image of plated pizza quinoa casserole garnished with basil.

As a busy mama, I’m all about one-pan and one-pot meals. I grew up eating casseroles because my mom, like most working parents, couldn’t be bothered cooking everything separately. Now I can totally relate!

Which is why this pizza casserole recipe with quinoa comes in clutch on those busy weeknights when I just can’t be bothered to spend hours in the kitchen. This is also such an easy recipe because you can basically just make it using whatever goodies you already have in your fridge.

So If you and your kiddos love all things pizza, you’re going to LOVE this pizza-inspired casserole recipe.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

This easy pizza casserole recipe with quinoa is made for pizza-lovers and busy parents who need to get dinner on the table stat! But here are a few more reasons why you’re going to love this recipe:

  • Vegetarian
  • Gluten free
  • Kid friendly
  • High in protein and fibre
  • Only requires 10 ingredients
  • Takes 35 minutes to prepare

Key Ingredients

Flat lay image of portioned recipe ingredients including parmesan, mozzarella, olives, onion, garlic, oregano, bell pepper, quinoa, and pasta sauce.

Quinoa – quinoa is the grain of choice for this easy pizza casserole recipe as it is high in fibre and protein. It is also relatively easy to prepare! But if you don’t have quinoa on hand, feel free to use whatever grain you prefer.

Cheese – for this easy pizza casserole we are using a combo of mozzarella and parmesan cheese. Don’t forget to admire the glorious cheese pull before you dig in!

Pasta Sauce – Along with the cheese, pasta sauce is an obvious must to make this pizza-themed. Be sure to look for a low-sodium variety.

Veggies – While there is totally room to explore in this recipe and use up whatever veggies you have on hand OR whatever veggies you usually get on your pizza, we opt for mushroom, bell peppers, and olives.

How to Make This Recipe

Two side by side images showing how to sautee the vegetables and combine with remainder of ingredients.

Step 1: Heat a large nonstick skillet over medium high heat and add in the olive oil. Add the onion and cook for 3-4 minutes until softened, then add in the garlic and oregano. Saute for 30 seconds. Add in the bell peppers and mushrooms and cook until softened and lightly browned.

Step 2: Transfer the cooked vegetables to a large bowl and add in the olives, quinoa, sauce, 1 cup of mozzarella, parmesan and salt and pepper, to taste.

Two side by side images of recipe before and after baking.

Step 3: Pack into the baking dish and top with the remaining 1/2 cup mozzarella cheese.

Step 4: Bake for 20-25 minutes until golden brown around the edges and bubbling. Top with basil leaves, if desired, as garnish.

Expert Tips

This pizza casserole recipe is super flexible and modifiable for all dietary preferences. If you’re vegan, you can easily use vegan cheese. If you’re not vegetarian, you can throw some pepperoni, chicken or sausage into the mix.

Recipe FAQs

How long does this keep in the fridge?

This pizza casserole recipe lasts in the fridge for about 3-4 days.

Can I make this to freeze and bake at a later time?

Totally, I would just omit the cheese before freezing it and then add the cheese before you plan on eating it when it’s thawed

What can I use instead of quinoa if I dont have it on hand?

You can use rice or pasta.

Can I make this low carb?

Yes you can omit the quinoa and add more ground meat and veggies to make it more satiating.

Close up of easy pizza casserole  in a casserole dish.

More Recipes You Might Like

If you need more pizza-themed recipes in your life, then you’re going to love these recipes on the blog!

  • Pizza Chicken Bake
  • Pizza Egg Muffins
  • Pizza Soup
  • Pepperoni Pizza Bagel Bites

Now I want to know, what are your favourite pizza toppings?

Print Recipe
4.80 from 10 votes

Pizza Casserole Recipe with Quinoa | Easy Vegan Dish

This Pizza Quinoa Casserole is the tastiest, easiest, healthiest family dinner recipe to lure your kiddos into eating their veg!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Dinner
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 459kcal
Author: Abbey Sharp

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 onion diced
  • 1 tsp dried oregano
  • 1 lb mushrooms thinly sliced
  • 1/2 yellow bell pepper sliced and cut in half
  • 1/2 orange bell pepper sliced and cut in half
  • 1/2 red bell pepper sliced and cut in half
  • 1/4 cup black olives sliced
  • 3 1/2 cups cooked quinoa about 1 cup raw
  • 1 ½ cup tomato pasta sauce
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste
  • 1/4 cup basil leaves for garnish

Instructions

  • Preheat oven to 375 F and lightly grease a 9 inch square dish.
  • Heat a large nonstick skillet over medium high heat and add in the olive oil. Add the onion and cook for 3-4 minutes until softened, then add in the garlic and oregano. Saute for 30 seconds.
  • Add in the bell peppers and mushrooms and cook until softened and lightly browned.
  • Transfer the cooked vegetables to a large bowl and add in the olives, quinoa, sauce, 1 cup of mozzarella, parmesan and salt and pepper, to taste.
  • Pack into the baking dish and top with the remaining 1/2 cup mozzarella cheese. Bake for 20-25 minutes until golden brown around the edges and bubbling. Top with basil leaves, if desired, as garnish.

Video

Nutrition

Calories: 459kcal | Carbohydrates: 49g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 991mg | Potassium: 1089mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1809IU | Vitamin C: 76mg | Calcium: 341mg | Iron: 4mg

Have you tried making easy pizza casserole? Let me know your thoughts down in the comments below!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated August 19, 2024. Published May 22, 2024 By Abbey Sharp Leave a Comment

Trad Wife Influencers: Helpful or Harmful? A Registered Dietitian’s Review

Trad wife influencer holding sourdough bread.

Is the rise of trad wife influencers inspiring for women, or perpetuating dangerous diet culture? I share my thoughts on traditional homemaking and the trad wife ideals.

Trad wife influencer holding sourdough bread.

Recently, I’ve been opening my feed to see moms and homemakers who some might call trad wife influencers. You know, the ones that make cinnamon toast crunch from scratch, fresh mozzarella from their kid’s grilled cheese, and sew all their own clothes. As a mom who praises the invention of grocery delivery and frozen pizzas, I’m pretty impressed. But the more you fall down the trad wife influencer rabbit hole, the more questionable ideas start coming out.

Today I’m going to be sharing my honest opinions on the food trends and takes on feminism I’ve seen from trad wife influencers. Before we begin, we should probably discuss what a trad wife actually is.

What is a Trad Wife?

It’s hard to find a legitimate definition, but there are a lot of recurring themes and criteria online. Generally, the trad wife is a woman who espouses and upholds the more traditional roles of being a wife and mother. According to Mariel Cooksey, a religion, politics and conflict MA grad, tradwifery “encourages women to embrace the supposedly feminine characteristics of chastity and submissiveness to their husbands, and to trade feminist empowerment for a patriarchal vision of gender norms. And accepting that women shouldnt work, should shouldn’t have the right to vote, and should fully submit to their husbands and their faith to live a happy life of homemaking.”

From the images we see on social media, the trad wife of the 21st century is often associated with the 1950s stay at home wife, a homestead lifestyle, and anti-feminist beliefs. I’ve even seen some proclaiming that “real women support the patriarchy”. Interesting take, for one.

Now I do want to make a very clear distinction that I am not downplaying the important roles of being a mother and a wife. I take a lot of pride my career, but my job as a mom is far more important than anything else I’ll do in my life. So I want to make it very clear that there is nothing wrong with having more traditional gender roles in your home if that is an arrangement that brings you joy and fulfillment. It’s not anti-feminist to be a stay at home mom. But while any given relationship’s division of household labour might not be equal, the power dynamic should be. 

Now that we’ve established what a trad wife is, let’s look at some of the problematic themes emerging.

Demonization of Processed Foods

Flatlay of pink pop tarts and strawberries.

The typical aesthetic of the trad wife is largely built around being a homestead homemaker. You know, the “golden days” when women weren’t involved in the hustle culture and we therefore didn’t need all of the modern conveniences like packaged snacks or “junk food”. So obviously, if your kids want a pop tart or cinnamon toast crunch, you make it yourself. That’s what made trad wife influencer Nara Smith go viral.

I’m not knocking Nara because she has said she really does love to experiment in the kitchen. She also doesn’t demonize the foods she’s recreating, which I appreciate. But what Nara avoids saying out loud in her content, others in the trad wife influencers say loud and clear. 

“My kids don’t eat processed food.” “We only eat pop tarts made from scratch.”

Anyway, consuming a commercially processed food once in a blue moon isn’t going to suddenly make you deathly sick. Yes, they contain some ingredients that I do recommend we limit that you could easily avoid in a homemade version. But at the end of the day, a pop tart is a frosted sugar-loaded pastry. Whether it comes from a box or your kitchen, it’s not a daily breakfast and it should be seen as something to be enjoyed in moderation. The former is not toxic and the latter is not suddenly a health food. 

Orthorexia

Colourful grain bowl with avocado and vegetables.

This public obsession with avoiding any and all processed foods, feels like a slippery slope to orthorexia. Intention is really important when it comes to restrictive food choices. 

Orthorexia is often described as clean eating taken to an extreme. Some of the hallmark features include fixating on curing or preventing disease by eating “clean”, avoiding food from restaurants, and spending hours a day preparing and planning healthy meals.

The problem with this particular flavor of orthorexic mentality is that its reserved strictly for the rich and elite. Because if you don’t have the financial flexibility and leisure time to make your own pop tarts or from scratch, then your list of safe foods will get whittled down real quick. People who become so afraid of “processed foods”, largely thanks to aspirational content they see online, find themselves in a real bind. Either they make the cereal from scratch with all natural organic ingredients, or they never eat cereal again.

Raw Milk

Glass jar of milk beside a vase of flowers.

There’s also an interesting intersection between trad wife influencers and the raw milk movement.

I wrote about raw milk in this post, but in short, there seems to be this general distrust of modern social norms within the trad wife movement. That often means that any government intervention in our food system is met with suspicion.

That really is misinformed, because milk pasteurization is one of the greatest public health initiatives of our generation. Raw milk only has a slight nutritional edge in vitamins B1, B2, B12, C and folate. It’s not better on your gut, it’s not safe for lactose intolerance, and it doesn’t have better protein availability. There is literally no real benefits to be had.

In contrast, its very risky for foodborne illness. While raw milk products account for only 1% of dairy production in the U.S., raw milk dairies were linked to 60% of those dairy-related outbreaks and 85% of all dairy hospitalizations. So no, do not drink raw milk.

Body Aesthetic

Trad wife influencer tying on an apron.

Not surprisingly, if you look at the most “successful” trad wife influencers on social media, they are undeniably beautiful, thin and well dressed. Most noteably, Hannah Neeleman of Ballerina Farm and her controversial participation at the Mrs. World pageant, merely two weeks after giving birth.

Now obviously, I commend her for having a goal and going for it if this is what brings her joy. But this is not the real life experience of 99.99% of women who make the decision to maintain traditional values in the home. And it most certainly does not represent the bodies of women, especially women who are moms.

There is a reason why the body positivity movement is so deeply intertwined with feminism. That is because women have a long history of their bodies being policed by men and the patriarchal society at large. Like diet culture, this belief system has a lot of buy in from women on the inside too. It becomes extra dangerous when there is this overt encouragement of submissiveness and subordination.

Now, I’m not suggesting that tradwifery is a cult. But any movement that encourages complete submissiveness, whether to a leader, or your own husband, is cult-like. Eating disorders often come part and parcel with the cult agenda. Survivors of NXIVM all recount being restricted to no more than 800 calories a day and losing extreme amounts of weight. But one of the unique hallmarks of a cult is control. And you know what the easiest way to control a woman is? Make her as small, starved and weak as possible.

Food, or withholding food, is one of the most rudimentary forms of control. So there is a reason why we see a thin body idolized so often in movements like this. 

Bottom Line on Trad Wife Influencers

Whether or not the trad wife influencers themselves are truly happy in with this lifestyle, that’s not for me to decide.  But I do fear that the messages that are being portrayed by women to women in the movement has the potential to do much harm.

We’ve fought so hard for our dignity. Let’s not set us back decades not only for women’s rights, but for media literacy, body positivity, and anti-diet culture movements as well.

Woman sifting flour into  a bowl.

More Blog Posts You Might Like

  • Should You Buy Raw Milk? A Dietitian’s Deep Dive
  • BLW First Foods | A Beginner’s Guide to Starting Solids without Spoon Feeding
  • What are Orthorexia Symptoms? From Clean Eating to Eating Disorder
  • Do Almond Moms Cause Eating Disorders? Childhood Food Trauma

Have you seen any videos from trad wife influencers? What are your thoughts on this movement?

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 19, 2024. Published May 20, 2024 By Abbey Sharp Leave a Comment

Easy Greek Salad Recipe with Tuna | Gluten Free

Birds eye view of no cook tuna greek salad.

This easy Greek salad recipe is the perfect hearty meal salad that will make dinner time much easier for busy families.

birds eye view of no cook tuna greek salad

It is SUCH a damn hot summer here in Canada (which to my American followers probably sounds impossible because I know you think we live in igloos up here lol). But honestly, as a pregnant lady I legit cannot go outside. So that also means I have little to no interest in cooking hot meals most nights of the week, so no cook hearty meal salads have become my jam. This easy Greek salad recipe is delicious, hearty and so easy to pull off on a hectic Tuesday night.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

If you’re not convinced yet about why you need to make this salad like right now, I also love this recipe because it’s

  • Super quick to make – only requires 2 simple steps!
  • Packed with protein (~36 grams) and fiber (~9 grams)
  • Gluten Free
  • An easy way to incorporate a variety of veggies

Key Ingredients

Romaine lettuce – If you’re not into romaine, use spinach, or any other greens!

English cucumber- I love the crunch of an English cucumber, especially in the Summer when dehydrated and hot. I do prefer to remove the seeds in the middle so I’m left with pretty moons.

Cherry tomatoes – You can also use roma tomatoes or larger vine tomatoes (I just prefer to take some of the seeds out).

White beans – This is a great way to add extra fibre and protein to supplement the canned tuna.

Light tuna – I always have canned tuna in my pantry for emergency meals because it’s a convenient source of protein on the go.

Red onion – If you’re not a fan of raw onion (I get it!!), you can definitely omit this or just mince it really fine.

Kalamata olives – Kalamatas are my favourite olive because they’re salty and juicy, but you can of course leave these out if you’re not an olive fan or use a different olive.

Feta cheese – This is a must in my books, but if you’re dairy free, you can use a plant based feta.

Extra virgin olive oil – A good Greek salad dressing depends on a good olive oil, and since we’re having a salad for a meal, don’t skimp out on the fat.

Red wine vinegar – This is the classic vinegar used in Greek dressing, but you can easily just use more lemon if you’re out.

Oregano- Go to down with the oregano on this salad. It definitely contributes the characteristic Greek flavour.

Close up of greek salad with tuna

How To Make This Recipe

Step 1: To a large platter, combine the romaine lettuce, tuna, white beans, cucumber, tomatoes, feta, olives, and onion. Top with oregano.

Step 2: Mix together the red wine vinegar, lemon juice, dijon, garlic, oregano, salt, pepper and olive oil. Serve with the salad.

Expert Tips

Even though this salad on its own is gluten free, by adding a whole grain, it would be an amazing way to get more out of this salad for every little cost. I would add some cooked quinoa, rice, or even couscous (sooooo easy) to make this an even heartier meal.

Since this salad is low in carbs as it doesn’t have any grains in it, I would definitely serve this with some nice bread (this cheesy soda bread is divine) or pita on the side if incorporating it as a meal.

Recipe FAQs

Is this salad family friendly?

Absolutely. My son loves to eat salad, and adores anything with olives and tuna, so this easy greek salad recipe is an all around hit.

Can I use canned chicken, eggs, or tofu if I don’t like tuna?

Absolutely. I get that not everyone is a tuna fan, so feel free to swap in chicken, eggs, tofu, any leftovers, or just add in more canned beans to boost the protein.

Is canned tuna high in mercury or safe?

All canned tuna is relatively low in mercury, but light canned tuna is significantly lower than albacore tuna. So if you’re serving this salad to kids or pregnant women, or just eating it regularly, I do recommend choosing light canned tuna like skipjack.

birds eye view of Greek style tuna salad

More Recipes You Might Like

Like I said, it’s too damn hot this Summer to cook so I am personally relying on more no cook meals. Here are some ideas.

  • Shrimp Avocado Salad with Mango 
  • Chicken Lettuce Wraps with Peanut Sauce 
  • Avocado Chickpea Salad Sandwich 

What are you making for dinner on those super hot Summer nights? Leave me a comment below with your thoughts!

Birds eye view of no cook tuna greek salad.
Print Recipe
5 from 1 vote

Easy Greek Salad Recipe with Tuna | Gluten Free

This easy Greek salad recipe is the perfect hearty meal salad that will make dinner time much easier for busy families.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 467kcal
Author: Abbey Sharp

Ingredients

  • 1 head romaine lettuce chopped
  • 1 large english cucumber thinly sliced
  • 3 cups cherry tomatoes halved
  • 1 19 oz can no salt added white beans drained and rinsed
  • 2 cans light tuna drained and rinsed
  • 1/4 red onion thinly sliced
  • 1/3 cup kalamata olives pitted and halved
  • 1/3 cup feta cheese crumbled
  • 1 1/2 tsp oregano

Dressing:

  • 3 tbsp red wine vinegar
  • Juice of 1/2 lemon
  • 1 tsp grainy dijon mustard
  • 1 garlic clove finely minced
  • 1/4 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup extra virgin olive oil

Instructions

  • To a large platter, combine the romaine lettuce, tuna, white beans, cucumber, tomatoes, feta, olives, and onion. Top with oregano.
  • Mix together the red wine vinegar, lemon juice, dijon, garlic, oregano, salt, pepper and olive oil. Serve with the salad.

Nutrition

Calories: 467kcal | Carbohydrates: 39g | Protein: 36g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 394mg | Potassium: 1218mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1355IU | Vitamin C: 29mg | Calcium: 209mg | Iron: 7mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 29, 2024. Published May 17, 2024 By Abbey Sharp 38 Comments

Peanut Butter Rice Krispies with Chocolate | Healthy, Vegan, Gluten Free

healthy peanut butter rice krispie treats

DISCLAIMER: This post was developed in sponsored partnership with Peanut Bureau of Canada, however, as always, all opinions are genuine.

These healthy peanut butter rice krispies with chocolate are the perfect after school snack. Gluten-free, vegan and marshmallow-free!

A stack of peanut butter rice krispies with chocolate drizzle.

I don’t care how old I get, sometimes I still crave those iconic rice krispie treats. When I was a kid, my mom used to make them with us because they were easy, cheap and always well received. And as much as I would just love to tuck into a big pan of melted marshmallows, rice cereal and butter, we all know that’s just asking for a sugar crash.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

If you still need convincing to make these peanut butter rice krispies, listen up.

  • 100% vegan, with no marshmallows
  • Nutrient dense additions
  • Easy to prepare
  • Kid and adult approved

Key Ingredients

Brown Rice Cereal – Brand name Rice Krispies actually aren’t gluten-free because they contain maltodextrin. So I chose a brown rice puffed rice cereal that was gluten-free, which also added a touch of fibre.

Oats – Adding some whole grain oats adds some heartiness and fibre to this recipe. I recommend choosing quick or minute oats so they blend into the bars easily.

Maple syrup – This is key for sweetness and keeping things sticky. You can swap it for honey if you’re not vegan.

Peanut butter – Any nut butter works as long as it’s the natural, runny kind. If you’re using a stiffer peanut butter, you can try warming it up so it’s softer.

How To Make This Recipe

A hand holding a peanut butter rice krispie with chocolate.

Step 1: In a large bowl mix together the cereal, oats, flax and cacao nibs.

Step 2: Grease a 9×13″ pan with nonstick cooking spray or oil.

Step 3: In a small pan, heat the maple syrup until it begins to gently bubble. Take it off the heat and stir in the peanut butter until fully melted. Pour it into the bowl with the cereal and stir until well coated.

Step 4: Press the mixture into the baking pan, making sure to pack it in tightly. Allow to cool completely in the fridge.

Step 5: Meanwhile, melt the chocolate in the microwave on 50% power in 30 second increments until fully melted and smooth. Using a spoon or fork, drizzle the chocolate across the bars.

Step 6: Cut into 16 squares using a serrated knife and enjoy.

A white baking dish with rice krispie with two slices taken out.

Expert Tips

These peanut butter rice krispies with chocolate are pretty customizable. You can switch up the add-ins, use a different nut butter, or add a white chocolate drizzle instead. Get your kids involved- this is an easy, hands-on recipe that they will love! It may be a bit messy, but it’s fun.

Recipe FAQs

Are Rice Krispies gluten-free?

Rice is a naturally gluten-free grain, but the Rice Krispies brand name contains maltodextrin. Look for a certified gluten-free puffed rice cereal if you have Celiac disease.

Is there a nut-free version of this recipe?

I haven’t tested it, but I think tahini or a runny seed butter would work too. This would change the flavour, so choose a seed butter you like.

A white plate with a stack of rice cereal treats.

More Recipes You Might Like

Here are more favourites from Abbey’s Kitchen!

  • No Bake Oatmeal Bars (3 Ingredients)
  • Cheerio Bars (No Bake, Kid Friendly, Whole Grain School Snack)
  • Gluten Free and Vegan Protein Bars
  • Vegan Cinnamon Bun Chewy Granola Bars

Have you tried these healthy peanut butter rice krispies with chocolate? Leave me a comment below about what nutritious ingredients you would try adding into your squares!

A stack of peanut butter rice krispies.
Print Recipe
4.50 from 4 votes

Healthy Peanut Butter Rice Krispie Treats | Gluten Free, Vegan, Marshmallow-Free

These healthy peanut butter rice krispie treats are perfect after work or school snacks. They’re gluten free, vegan, and totally marshmallow-free, yet they’re super fun for adults and kids, alike!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Snack
Cuisine: American
Servings: 16 bars
Calories: 89kcal
Author: Abbey Sharp

Ingredients

  • 2 1/2 cups brown rice cereal
  • 3/4 cup gluten free quick cooking oats
  • 3 tbsp flaxseed ground
  • 3 tbsp cacao nibs
  • 1/2 cup maple syrup
  • 1/2 cup natural peanut butter softened
  • 20 grams vegan dark chocolate finely chopped

Instructions

  • In a large bowl mix together the cereal, oats, flax and cacao nibs.
  • Grease a 9×13″ pan with nonstick cooking spray or oil.
  • In a small pan, heat the maple syrup until it begins to gently bubble. Take it off the heat and stir in the peanut butter until fully melted. Pour it into the bowl with the cereal and stir until well coated.
  • Press the mixture into the baking pan, making sure to pack it in tightly. Allow to cool completely in the fridge.
  • Meanwhile, melt the chocolate in the microwave on 50% power in 30 second increments until fully melted and smooth. Using a spoon or fork, drizzle the chocolate across the bars.
  • Cut into 16 squares using a serrated knife and enjoy.

Nutrition

Calories: 89kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 64mg | Fiber: 2g | Sugar: 7g | Vitamin A: 12IU | Calcium: 21mg | Iron: 1mg

Disclosure: This recipe was made in paid partnership with the Peanut Bureau of Canada, however, all opinions are genuine. This post may contain affiliate links. If you purchase from the link, I make a small commission that adds no cost to you, but helps me pay for my blog! Thanks for your support.

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 11, 2024. Published May 13, 2024 By Abbey Sharp 2 Comments

Matcha Cheesecake Recipe | No Bake, Vegan Dessert!

Matcha cheesecake parfait in a glass mason jar topped with berries.

This no bake matcha cheesecake recipe is packed with ginger flavour and perfect for easy entertaining. Refreshing, light and so delicious.

Matcha cheesecake parfait in a glass mason jar topped with berries.

It’s no surprise that I am completely and utterly obsessed with cheesecake. It’s tangy, it’s creamy, it’s unbelievably delish and I will never give it up in my life. BUT it’s admittedly a pain in the ass to make from scratch and can be a little tricky to prevent the dreaded baked cheesecake crack. That was the inspiration for this super easy no bake cheesecake recipe.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

These babies have all of the flavours and textures of cheesecake but without the cheese (or any dairy) and without any baking required! It could not be a simpler and easier way to entertain if you get tasked with bringing dessert. I also love this recipe because it’s

  • Super quick to make – only 3 steps & less than 30 minutes!
  • Packed with antioxidants from the matcha and berries
  • Family friendly – kids will LOVE these
  • SO. DANG. DELICIOUS

Key Ingredients

Matcha Powder- Matcha is a green tea powder that is packed with antioxidant benefits. You can buy it online (#amazonaffiliate) and add it to smoothies, oatmeal, and baked goods.

Vegan Gingersnap Cookie Crumbs- This is going to help create the perfect traditional cheesecake crust! I personally like to use this brand.

Toppings- Something fun about this recipe is that you can customize the toppings however you want! Personally, the combo of ginger, pistachios, and raspberries are my favorite!

How To Make This Recipe

Step 1: To a mini food processor, mix together the cereal, vegan gingersnaps, almond flour, maple and a little vegan butter. Set aside.

Step 2: Clean out the food processor and puree the vegan cream cheese with the coconut cream from the top of coconut milk cans, matcha, maple, and ground ginger. You can add as much maple as you like.

Step 3: To assemble, press a little of the ginger crust into the bottoms of some mini mason jars and pipe the cheesecake filling on top. To finish, I garnish the vegan cheesecake parfait with a little candied ginger, raspberries, and pistachios.

Birds eye view of matcha cheesecake recipe topped with berries.

Expert Tips

Even though this recipe is vegan, you can totally make it non-vegan if you don’t have any dietary restrictions or preferences! You can simply use regular cream cheese, butter and gingersnaps if you’re not entertaining friends or family who are plant based.

If you don’t have a food processor, but still want to make this fun recipe – you can either try a traditional blender or kick it old school and make it by hand! For the crust, you can place the crust ingredients into a baggie and crush with a rolling pin, meat tenderizer, or another hard object. Then, hand whip the cream cheese mixture until desired consistency.

Recipe FAQs

Can I make this matcha cheesecake recipe ahead of time for entertaining?

Yes! You can prepare the filling and the crust a few days ahead. Simply press the crust into the containers if you want and refrigerate separately from the filling, then pipe the cheesecake filling on top and garnish before serving.

How long will the cheesecake parfaits last in the fridge?

The cheesecake parfait filling and ginger crust will be good for 4 days in the fridge!

Close up of matcha cheesecake recipe parfait in a glass mason jar.

More Recipes You Might Like

Can’t get enough super easy dessert recipes? Check out some of my favorites below!

  • Caramel Apple Raw Vegan Cheesecake
  • Frozen Vegan Peanut Butter Pie
  • Gluten Free No Bake Pumpkin Pie
  • Rainbow No Bake Brownies

What are some of your favourite no bake desserts? Leave me a comment below with your go-tos!

Cheesecake parfait topped with berries.
Print Recipe
5 from 3 votes

No Bake Cheesecake Recipe with Matcha (Vegan Dessert Recipe)

This easy no bake cheesecake recipe is packed with ginger flavour and perfect for easy entertaining during the holidays.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 614kcal
Author: Abbey Sharp

Ingredients

  • ¼ c all bran flakes cereal
  • ¼ cup vegan gingersnap cookie crumbs I like Mary’s Gone Crackers
  • 1 cup almond flour
  • 1 tbsp maple syrup
  • 1 tbsp vegan butter melted
  • Filling:
  • 2 cups Vegan cream cheese softened
  • 1 cup coconut cream from the top of coconut milk cans 2 cans
  • 2 ½ tbsp matcha powder
  • 1 tbsp maple syrup or more to taste
  • 1 tsp ground ginger
  • Topping:
  • 5 tbsp candied ginger minced
  • 5 tbsp minced pistachios
  • Raspberries

Instructions

  • To a mini food processor, mix together the cereal, vegan gingersnaps, almond flour, maple and a little vegan butter. Set aside.
  • Clean out the food processor and puree the vegan cream cheese with the coconut cream from the top of coconut milk cans, matcha, maple, and ground ginger. You can add as much maple as you like.
  • To assemble, press a little of the ginger crust into the bottoms of some mini mason jars and pipe the cheesecake filling on top. To finish, I garnish the vegan cheesecake parfait off with a little candied ginger, raspberries and pistachios.

Nutrition

Calories: 614kcal | Carbohydrates: 35g | Protein: 16g | Fat: 51g | Saturated Fat: 21g | Sodium: 352mg | Potassium: 235mg | Fiber: 10g | Sugar: 17g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 4mg
 
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 8, 2024. Published May 10, 2024 By Abbey Sharp 23 Comments

Creamy Mushroom Pasta Recipe | Vegan

This Vegan Creamy Mushroom and Caramelized Onion Pasta is the perfect Healthy Holiday Dinner Recipe for entertaining your plant-based, vegetarian, vegan, and carnivore friends and family.

This vegan mushroom pasta recipe with a healthy creamy sauce is the perfect dinner recipe for vegetarians, vegans, and carnivores alike!

 
Vegan mushroom pasta on a grey plate garnished with fresh herbs.

I’m all about comfort foods and there is nothing more comforting than a big bowl of pasta sopped up with crusty bread. I’m not vegan, but I will happily take a plant-based pasta over turkey or roast beef any day, especially if it’s as tasty as this vegan mushroom pasta recipe with caramelized onion.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You May Like

Why This Recipe Works

When I made this for my hubby, I didn’t tell him it was meat-free or dairy-free and he literally ate the entire pan. Like a whole pound of pasta went into his mouth without a single question of its rich “authenticity.” You won’t even notice the missing meat!

Plus, this “cream” sauce with sweet caramelized onions and umami-rich mushrooms is just so mouthwatering good that you won’t even realize there isn’t any meat in this.

The fact that this vegan mushroom pasta recipe is plant-based, dairy-free, easier to make than turkey or a roast, AND is a main dish that everyone will love? Sign. Me. Up.

Key Ingredients

Flatlay photo of ingredients for vegan mushroom pastas: pasta, garlic, thyme, parsley, onion, vegan parmesan, almond milk, vegan milk, almond creamer, olive oil, flour, panko, and mushrooms.

Cremini mushrooms – A mushroom pasta would not be complete without mushrooms. If you don’t have cremini mushrooms on hand, I would only substitute with a similiar “meaty” mushroom such as portabella mushrooms.

Veggie Ground Round – This helps give more meaty texture to the pasta while still being vegan friendly.

Vegan pasta of choice – Make sure to check your pasta. While most packaged pasta from the store is vegan, always double check your ingredients. Fresh pasta also tend to contain eggs as well.

Almond milk and creamer – You want this pasta to be creamy and these two will work magic on that. If you prefer a thicker more decadent sauce, you can change up the ratio and add more creamer to it. It’s seriously decadent tasting, but surprisingly light. If you don’t have almond milk and creamer on hand, you can sub in any non-dairy milks such as cashew.

How to Make This Recipe

Step by step photo on caramelizing onions, sauting mushrooms, and adding in the vegan meat and herbs.

Step 1: In a large skillet, heat 2 tablespoons of oil over medium low heat and add the onions. Cook until a deep amber colour, about 45-60 minutes. Remove from the pan and set aside.

Step 2: Add another 2 tablespoons of oil to the pan and add the mushrooms. Cook until lightly browned, about 7 minutes.

Step 3: Add in the veggie ground, garlic and thyme and saute until the garlic is fragrant and the veggie ground round is crumbled.

Step by step photos of adding in almond milk and creamer mixed with flour, how to toast panko, and combining the mushroom, onion, and pasta.

Step 4: In a bowl, mix together the almond milk and flour and then add to the pan over medium heat. Allow to cook until the sauce thickens, about 4 minutes. Pour in the almond creamer and season the sauce with salt and pepper to taste.

Step 5: Meanwhile, cook the pasta according to the package instructions. Drain and set aside. Then in another small pan, heat the two teaspoons of oil over medium heat along with the panko and garlic. Cook just until the panko browns.

Step 6: Add the pasta and caramelized onions to the mushroom sauce mixture and toss everything to coat.

Step 7: To serve, top the pasta with the garlic breadcrumbs, parsley, vegan parmesan and thyme leaves. Enjoy!

Expert Tips

Caramelizing the onions is a very important step. It will take time and there’s no way around it. Letting the onion cook (practically without any help) is probably the “hardest” part of this recipe so be patient and let it caramelize for that delicious sweet flavour.

If you don’t have any vegan meat available, you can use a food processor and blend up extra mushrooms so that the texture is similar to meat.

When toasting your panko with garlic, make sure your pan starts dry before you add your oil in. You don’t want your panko absorbing any water, making it damp and more difficult to toast. Also keep a close eye on it as it doesn’t take long to brown.

If you have leftover of this vegan mushroom pasta recipe, store it in an airtight container in the fridge and gently reheat it on the stove with a splash of almond milk.

Fork taking a bite out of pasta dish on a grey plate garnished with herbs.

Recipe FAQs

Can this recipe be made ahead of time?

I recommend making this fresh on the day of. However, if you want to use a shortcut, you can caramelize onions ahead of time and store in an airtight container in the fridge for up to 4 days. Just reheat it in your pan when you make this vegan mushroom pasta recipe.

What else can I add to this vegan mushroom pasta recipe?

You can add pine nuts for an extra crunch, spinach for extra greens, red chili flakes for extra heat, the sky’s the limit! Make this your own or to the tastes of your guests.

What pasta do I use with this?

Any pasta works! You can use spaghetti, penne, farfelle, or anything you have on hand!

More Recipes You May Like

Want more delicious vegan recipes that you can make for any occassion? Try these ones linked down below!

  • VEGAN BUTTERNUT SQUASH SOUP WITH RED LENTILS
  • VEGAN FETTUCCINI ALFREDO (GLUTEN FREE)
  • HEALTHY VEGAN PAELLA WITH CHICKPEAS & VEGGIE SAUSAGE
  • VEGAN BROWN BUTTER BUTTERNUT SQUASH NOODLES

Now lovelies, let me know, what your favorite plant based dishes are. Leave me a comment below!

This Vegan Creamy Mushroom and Caramelized Onion Pasta is the perfect Healthy Holiday Dinner Recipe for entertaining your plant-based, vegetarian, vegan, and carnivore friends and family.
Print Recipe
4.60 from 10 votes

Creamy Mushroom Pasta Recipe | Vegan

This Vegan Creamy Mushroom and Caramelized Onion Pasta is the perfect Dinner Recipe for entertaining your plant-based, vegetarian, vegan, and carnivore friends and family.
Prep Time15 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Main Course
Cuisine: Italian, American
Servings: 4 – 6 people
Calories: 639kcal
Author: Abbey Sharp

Ingredients

  • 3 tbsp extra virgin olive oil divided
  • 2 large onions thinly sliced
  • 2 cups cremini mushrooms sliced
  • 340 grams veggie ground
  • 3 cloves garlic minced
  • 1 tbsp thyme leaves
  • 1 lb vegan pasta of choice
  • 2 cups almond milk
  • 2 tbsp all purpose flour
  • ¼ cup almond creamer
  • Salt and pepper to taste

Garnish:

  • 2 tsp extra virgin olive oil
  • ¼ cup panko breadcrumbs
  • 3 cloves garlic minced
  • ¼ cup minced parsley for garnish
  • ¼ cup Vegan parmesan
  • Thyme leaves

Instructions

  • To a large skillet, heat 2 tablespoons of oil over medium low heat and add the onions. Cook until a deep amber colour, about 45-60 minutes. Remove from the pan and set aside.
  • Add another 2 tablespoons of oil to the pan and add the mushrooms. Cook until lightly browned, about 7 minutes. Add in the veggie ground, garlic and thyme and saute until the garlic is fragrant and the veggie ground round is crumbled.
  • In a bowl, mix together the almond milk and flour and then add to the pan over medium heat. Allow to cook until the sauce thickens, about 4 minutes. Pour in the almond creamer and season the sauce with salt and pepper to taste.
  • Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
  • In another small pan, heat the two teaspoons of oil over medium heat along with the panko and garlic. Cook just until the panko browns.
  • Add the pasta and caramelized onions to the mushroom sauce mixture and toss everything to coat.
  • To serve, top the pasta with the garlic breadcrumbs, parsley, vegan parmesan and thyme leaves. Enjoy!

Video

Notes

Caramelizing the onions is a very important step. It will take time and there’s no way around it. Letting the onion cook (practically without any help) is probably the “hardest” part of this recipe so be patient and let it caramelize for that delicious sweet flavour.
If you don’t have any vegan meat available, you can use a food processor and blend up extra mushrooms so that the texture is similar to meat.
When toasting your panko with garlic, make sure your pan starts dry before you add your oil in. You don’t want your panko absorbing any water, making it damp and more difficult to toast. Also keep a close eye on it as it doesn’t take long to brown.
If you have leftover vegan mushroom pasta, store it in an airtight container in the fridge and gently reheat it on the stove with a splash of almond milk.

Nutrition

Calories: 639kcal | Carbohydrates: 101g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Sodium: 215mg | Potassium: 552mg | Fiber: 6g | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 8.3mg | Calcium: 215mg | Iron: 2.4mg

Have you tried this Vegan Creamy Mushroom and Caramelized Onion Pasta? Leave me a comment below with your thoughts!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 21, 2024. Published May 8, 2024 By Abbey Sharp Leave a Comment

Shocking Secrets Behind Dietary Supplements | What I Discovered Working Behind the Scenes

Various dietary supplements scattered against a green background.

These are the shocking secrets I learned about the supplement industry after working behind the scenes on my own dietary supplements.

Various dietary supplements scattered against a green background.

The dietary supplement industry is the Wild West, as I like to call it. Aka largely unregulated, messy, and shadier than you’d like to know. As a dietitian dedicated to evidence-based nutrition, part of my goal with launching my own brand, neue theory, was to change the industry for the better. After all, if you’re going to take a dietary supplement, wouldn’t you want one formulated by a nutrition expert?

It’s been a long couple of years developing neue theory, but I’ve learned a lot in the process. So today I’m taking you behind the scenes with me, and sharing the shocking secrets I’ve discovered about the supplement industry.

The FDA Doesn’t Really Regulate Dietary Supplements

The FDA’s website says it clear as day: the FDA does not approve a supplement for safety or effectiveness, or evaluate their labeling claims before it hits the market. It’s up to the goodwill of the company to ensure their products are safe and well labeled.

The problem is two fold: first, not all brands operate from a place of goodwill, and second, they really don’t have to because no one asks them for evidence. And you can’t really blame consumers for not pushing it, because it’s hard to know the right questions to ask. It feels to me like everyone’s flying a plane with no license or training, and just hoping that no one stops them.

Since the supplement industry has over 6,000 companies pumping out 75,000 supplements in America alone, it’s understandably difficult to regulate. The FDA just doesn’t have the resources to police every random company’s label and claims. Hence the reliance on self-regulation. The big hope is that that brands are being honest and putting out safe quality products, and the brands are hoping that you don’t know the difference.

So what if dietary supplements are found to be fraudulent? Not much. They probably could get away with just shuttering their website, starting a new one,  printing new labels, and continuing to sell the same problematic product. The industry calls this “fly by night” advertising, and it probably happens a lot more than one would like to think. Yikes.

Spilled jar of clear orange dietary supplements.

Many Companies Don’t Have Regulated Facilities

Where your supplement is manufactured does matter, but unfortunately, many companies aren’t willing to pay the premium.

Companies that are committed to producing safe, high quality, and ethical products generally conduct their production in cGMP facilities, which abide by the Current Good Manufacturing Practice regulations. cGMP regulations were created by the FDA to offer the public some protection against shady products.

But working with a reputable cGMP facility costs more money because of regular auditing for purity, quality, cleanliness, and documentation. When finding a manufacturer for neue theory, a cGMP facility was on the top of my list because it’s that important.

Unfortunately, the FDA doesn’t have an official cGMP seal for packaging, so most people don’t know about it. So if you want to significantly increase your confidence in a dietary supplement, I highly recommend seeing if it’s cGMP manufactured.

Most Dietary Supplements Aren’t Tested

Man in a food manufacturing facility looking in a microscope.

For a product that claims to improve your health, you’d think that the are rigorously tested in a lab for efficacy or at least safety. Wrong.

But since supplements are something you are generally taking regularly, if not daily, I always recommend looking for third party testing. Third party testing means an external testing facility who is not affiliated with the brand or the manufacturer can take the finished product, analyze it, and screen for unsafe levels of a key allergen, endocrine disruptors, elements, and other unlisted ingredients. And FYI, this can be a legitimate threat.

Most of the really dangerous examples of tainted products come from the shady weight loss supplement world, followed by sexual enhancement supplements and muscle builders. But over the years, we’ve seen countless investigations uncovering manufacturers cutting their active ingredients with laxatives, pharmaceutical appetite suppressants, and dangerous stimulants.

So yeah, you get what you pay for. Unfortunately, not every brand tests, because it’s not mandatory and it’s expensive.

Not All Dietary Supplements Have Clinical Doses

There are a lot of popular supplement brands out there that have basically taken an “everything but the kitchen sink” approach. And most people would look at 75 ingredients and feel set for life. But supplement manufacturers often just follow a brand’s instructions, and a lot of brands know that understandably, the consumer thinks more is always more.

But we’re still working with a finite sized scoop. You can’t distill down an entire fridge worth of functional ingredients into 12 grams of powder and expect that you’re getting clinical doses of everything in the mix. 12 grams is a tablespoon, and most of these functional ingredients have clinical doses of at least 10 grams a PIECE, sometimes 10 times that amount.

The result is that you’re getting a lot of window dressing, some great marketing, and not a lot of nutraceutical action. And you know, in some cases that might be fine! There is something to be said about ingredient synergy, even if each individual ingredient doesn’t reach the clinical dosage.

Most brands get away with this and not get questioned because they will pack dozens of ingredients into massive proprietary blends lists, so you have no clue how much you’re actually getting. If could be 50 mg, it could be 1. That makes a difference.

Dietary supplements and a green leaf on a marble table.

Supplement Health Claims Can Be BS

Unlike drugs, supplements are not permitted by the FDA to be marketed for the purpose of treating, diagnosing, preventing, or curing diseases. With that being said, a brand can technically make a claim even if it’s NOT evidence-based, as long as it’s within the scope of what the human body can do.

For example, let’s look at a dietary supplement for hair growth. You can’t say the supplement TREATS alopecia. But since a normal healthy bodily function is to grow human hair, you can make a claim that the supplement supports hair growth. Now a claim like this would make total sense if it contains ingredients in the product that have been shown to support hair growth, but you could also be selling spa water and say it promotes hair growth.

As you guys know, I like receipts and I like research. That’s why I will always provide studies to explain our ingredient choices because I’m not about the BS health claims here.

Cheap Ingredients May Not Work

A huge learning moment for me as a dietitian-turned-supplement-developer was when I came to my manufacturer with a list of probiotic strains that I had liked and seen pieces of in other products. And I was kindly informed by our science advisors that even though those strains are commonly used, they actually wouldn’t survive very well in a medium like protein powder. We ultimately decided to use spore forming bacillus strains in our formula, but it was shocking to me to learn that many of these strains in other products are actually useless by the time of consumption.

There’s also huge variability in vitamin forms used in multivitamins or dietary supplement blends. For example, a lot of brands will use a synthetic form of b12 called cyanocobalamin because it’s cheap, but it’s nowhere near as well absorbed as methylcobalamin. So tread carefully, because not all brands have your best interests at heart, and may be selling you a subpar product.

Woman in a green tank dress taking a dietary supplement.

Bottom Line on the Dietary Supplements Industry

By now, I hope you’ve learned the importance of choosing an evidence-based, third party tested supplement manufactured in a cGMP facility. All of this is not to tell you to buy my supplement (or that you need dietary supplements at all), but to help you make an informed decision.

More Blog Posts You Might Like

Read more about dietary supplements:

  • The Unregulated World of Natural Health Supplements
  • Are Supplements Safe? How to Choose the Right Supplement
  • Natural Remedies for Bloating (Evidence Based Diet and Supplement Tips)
  • Food and Supplements for Fertility and Getting Pregnant

Do you know if your dietary supplements meet these standards? Were you just as surprised as me to learn these secrets about the supplement industry? Let me know below!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 5, 2024. Published May 6, 2024 By Abbey Sharp 7 Comments

Cranberry Chicken Salad Recipe with Avocado

This cranberry chicken salad recipe with avocado makes for an easy balanced lunch that only requires 7 ingredients and 15 minutes to prepare.

Birds eye view of cranberry chicken salad in lettuce cups.

When I think of easy no-fuss lunch recipes that are perfect for the warmer months, one of the first things that comes to mind is chicken salad. Not only is it super easy to prepare, but it’s also portable, filling, and oh so tasty.

While you can totally just combine chicken with mayo and a bit of veg and call it a day, that just wouldn’t fly around here at Abbey’s Kitchen- I firmly believe that easy meals shouldn’t sacrifice flavour. With that said, this cranberry chicken salad recipe ain’t your grandma’s chicken salad recipe.

Not only is this recipe nutrient-packed, but with a little bit of extra pizzaz, we made sure that the flavour and texture profile is on point!

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQ
  • More Recipes You Might Like

Why This Recipe Works

This cranberry chicken salad is as easy as it gets when it comes to simple and tasty recipes. Here are a few more reasons why you need this recipe in your meal-prep repertoire!

  • Only requires 7 ingredients
  • Takes 15 minutes to prepare
  • High in protein and fibre
  • Versatile (use in multiple meals!)
  • Great as an easy lunch options

Key Ingredients

Flat lay image of portioned recipe ingredients including red onion, chicken, cranberry, Greek yogurt, celery, avocado, and pistachio.

Chicken Breast – for this recipe I like to poach the chicken so that it is moist and unbrowned. But if you are in a pinch, you can also opt for rotiserrie chicken instead.

Greek Yogurt – Instead of the usual mayo that is paired with chicken salad, we are using plain Greek yogurt instead. Quite honestly – you cannot tell the difference at all!

Avocado – For a little more healthy fat action, we are also throwing in some creamy avocado to this chicken salad to make it extra delish. Be sure to use ripe avocados so that it blends well with the yogurt.

Cranberry – This is an absolute must! There is something about the extra touch of sweetness imparted by the cranberries that really takes this chicken salad up a notch and will keep you coming back for seconds.

How to Make This Recipe

Three side by side images showing how to mash mayo and avocado, add ingredients, and combine.

Step 1: Combine Greek yogurt and avocado by mashing together with a fork until well combined and smooth.

Step 2: Add remainder of ingredients including cranberries, celery, red onion, chicken, and pistachios.

Step 3: Mix until well combined and season with salt and pepper to taste. Enjoy with toast, crackers, or in lettuce cups.

Expert Tips

Make sure to taste as you go, and if you feel that this recipe needs an extra pop of flavour feel free to add your choice of hot sauce, lemon juice, or honey mustard.

We recommend finely dicing the celery, red onion, and pistachio so that its not super chunky and easier to work with. This also ensures you get a little bit of everything in each bite.

If you are in a pinch and don’t have time to poach the chicken, using rotisserie chicken will do however it may alter the flavour profile slightly. Be sure to remove the skins.

Recipe FAQ

How long does this keep in the fridge?

This should last in the fridge for about 3-5 days.

Can I make this recipe dairy free?

Definitely! Instead of Greek yogurt you can use any dairy-free plain yogurt instead OR veganaise.

How can you eat this chicken salad?

So many options- in lettuce cups (if a lower carb option is your thing), scooped up with crackers, stuffed in a pita, on toast, in a salad. Truly, the options are endless!

Close up of cranberry chicken salad in a sandwich on a pink plate.

More Recipes You Might Like

If you loved this cranberry chicken salad recipe, then you have to try more of these salad recipes on the blog!

  • Sweet Kale Salad with Squash & Candied Hazelnuts
  • Shrimp Avocado Salad with Mango
  • Moroccan Chickpea Salad Wrap
  • Avocado Chickpea Salad Sandwich

What are your favourite easy lunch recipes lately? Let me know in a comment below!

Print Recipe
5 from 3 votes

Cranberry Chicken Salad Recipe with Avocado

This cranberry chicken salad recipe with avocado makes for a delicious gluten free lunch that only requires 7 ingredients to prepare! Enjoy it with lettuce cups or as a sandwich.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Lunch
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 290kcal
Author: Abbey Sharp

Ingredients

  • 1 medium avocado mashed
  • 1 cup Greek yogurt
  • 1/3 cup dried cranberries
  • 3 stalks celery finely diced
  • 1/3 cup chopped shelled pistachios
  • 3 cups diced cooked chicken note: I prefer poaching so its moist and unbrowned
  • 3 tbsp finely minced red onion or shallot
  • Salt and pepper to taste

Instructions

  • Combine Greek yogurt and avocado by mashing together with a fork until well combined and smooth.
  • Add remainder of ingredients including cranberries, celery, red onion, chicken, and pistachios.
  • Mix until well combined and season with salt and pepper to taste. Enjoy with toast, crackers, or in lettuce cups.

Nutrition

Calories: 290kcal | Carbohydrates: 18g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 53mg | Potassium: 519mg | Fiber: 5g | Sugar: 10g | Vitamin A: 188IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg

Did you enjoy this cranberry chicken salad with avocado? Let me know your thoughts in the comments below!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/
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“Foods may never be nutritionally equal. But we can make them morally equal by recognizing that our worth is never determined by what's on our plate.”

— Abbey Sharp, RD About Abbey ◥

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