Stacey Homemaker

Easy Vegan Recipes

Lemon Garlic Oven Roasted Asparagus

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Once you try this lemon garlic oven roasted asparagus you’ll never want to eat asparagus any other way! The lemon, fresh garlic, & vegan parmesan gives it so much flavor! Vegan & gluten-free.

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I was super excited when I found overflowing bunches of organic purple-tipped asparagus at my local market for only $3.99 yesterday! That’s a fantastic price! I had been so happy to find organic honeybells, blueberries, and papaya that I had forgotten that spring is also asparagus season! Technically, April is prime time for asparagus so I’ll definitely be making this lemon garlic oven roasted asparagus a lot over the next few weeks. I hope you will be too! 

I can promise you that you’re not going to find a more flavorful roasted asparagus recipe than this one. I used all of my favorite flavors: fresh garlic, lemon, thyme, and vegan parmesan cheese to just blow this recipe out of the water. It’s ridiculously delicious and easy to make. In addition to being super tasty, this easy asparagus recipe is also low-carb and vegan keto friendly. Here are more low-carb vegan recipes and vegan keto recipes if you need more inspiration! 

A big punch of the flavor comes from using fresh garlic cloves and not just dried garlic powder. I use garlic powder a lot when I cook but some recipes are just better with fresh garlic. There’s definitely a trick to roasting asparagus with fresh garlic though. If you add the garlic too early or if it’s cooked at too high a temperature it will burn and the flavor of the dish will be ruined. Soooo how do you get around that problem but still get to enjoy the flavors of fresh roasted garlic with your lemon parmesan asparagus? Keep reading to find out! 

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Roasted Brussel Sprouts with Garlic

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Maple dijon roasted brussel sprouts with garlic recipe are going to be your new favorite! These brussel sprouts are super tender, they’re coated in the most flavorful tangy sauce, and they have perfectly crispy edges! Vegan and gluten-free. 

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When I was a kid, I hated roasted brussel sprouts more than any other vegetable. I swore them off until my late twenties until I was bribed to taste one again. Was is the best food that I’d ever tasted? No, but it tasted a lot better than what I remembered brussel sprouts tasting like (sorry, mom!). I pride myself on being really open to new foods and loving all vegetables so this encouraged me to start testing different brussel sprout recipes at home. 

Roasted brussel sprouts with parmesan that are coated in maple dijon garlic sauce are my all time favorite way to eat these tasty little cabbages.  If you think that you’re not a fan of brussel sprouts then I encourage you to try this recipe and see how you feel after the first bite. I’m pretty confident that your opinion will change! The maple dijon garlic sauce is super tangy and loaded with flavor! I love how the sauce caramelizes on the edges of the brussel sprouts and, if I’m being honest, it just tastes really freaking delicious.

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Avocado Arugula Cherry Tomato Salad with Balsamic Vinaigrette

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This tomato salad is loaded with juicy cherry tomatoes, spicy arugula, and creamy avocado tossed with a tangy balsamic vinaigrette. It’s the most flavorful healthy side dish! Vegan, gluten-free, soy-free, nut-free.

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I found the most beautiful local organic rainbow tomatoes at the market last week! I used the larger red cherry tomatoes to make our favorite avocado toast topped with cherry and grape tomatoes and balsamic drizzle. After our delicious breakfast, I was left with two pints of juicy, plump cherry tomatoes. Travis doesn’t really care for them, he says he doesn’t like how they burst in your mouth when you bite them.

I can’t be too hard on him though because he really isn’t a picky eater. He always tries all of the crazy concoctions that I come up with, even if he doesn’t love the ingredients. In case you were wondering, his all-time favorite meal is bomb ass buffalo cauliflower tacos— can you tell that he named the recipe?! Ha! 

So, I really made this avocado tomato salad for me, I love cherry tomatoes…and avocado…and arugula! Ok, I love everything in this tomato salad! I love the combination of tomatoes and balsamic vinegar, I used to loveeee tomato mozzarella salad. Before I was vegan, I would’ve put mozzarella balls in this tomato salad but I thought big chunks of soft and creamy avocado would be the perfect substitution. I was right, it’s absolutely delish. 

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Mandarin Orange Quinoa Spinach Salad with Mango Kiwi Dressing

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Summery quinoa spinach salad with sweet mandarin oranges, blueberries, red onions, toasted pecans, and tangy mango kiwi dressing will be your go-to healthy lunch. Vegan, dairy-free, gluten-free. 

Happy first day of August!

AKA my birthday month and the last month of summer! Woohoo!

The summer has flown by and I’m 100% okay with that. I made a goal for myself to get outside more and enjoy the summer so we’ve been biking every weekend, we went on a Disney cruise, we’ve gone to the beach a few times, and we even took a day trip to Rainbow Springs to go swimming.

It’s been deathly hot here, every day it reaches 95-100 degrees! Ugh, it’s definitely not ideal weather to be cranking the oven on for. So, I’ve been trying to cook recipes that don’t require the oven or need to be heated up. We intentionally don’t have a microwave so our only options are to turn on the stove or the toaster oven.

For this quinoa spinach salad recipe, I cooked the quinoa the night before so I wouldn’t heat the kitchen up during the day. You can eat this salad warm or cold, it’s really delicious both ways.

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