HerbYvore Plant Protein Block Recipes

This smooth Vegan Cream Sauce Pasta recipe is so easy to make and will surely be comfort food for you. This sauce is dairy-free and is made with HerbYvore Plant Protein Block and a neutral tasting plant-based milk. You can make ahead of time and only need to reheat and toss in cooked pasta just before serving for best results. This rich & wholesome recipe is contributed by well-known vegan chef, Shalu of Little Green Kitchen.   INGREDIENTS for Vegan Cream Sauce Pasta Recipe Sauce: 150g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 100ml unsweetened oat milk 100ml water 3 Tbsp nutritional yeast 2 tsp...

This irresistible Vegan Dark Chocolate Parfait by Little Green Kitchen (Shalu Asnani) will definitely satisfy. Featuring 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸, this dairy-free dessert is enriched with 4g of plant protein per serving! Treat yourself and your loved ones this holiday season with this sustainably nutritious and yummy dessert.    INGREDIENTS Chocolate cream: 125g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 150ml unsweetened almond milk 1 Tbsp cocoa powder 1 tsp vanilla extract  4 Tbsp maple syrup or honey 100g dark chocolate, melted 2 Tbsp olive oil 2 Tbsp peanut butter Cookies: 60g almond flour 50g ground walnuts 2 Tbsp brown sugar 1 Tbsp cocoa ¼ tsp...

Gearing up for the Christmas season? This dairy-free chocolate chip cookie recipe by Kriti Anand of Kiki's Karousel would be perfect for gifting and enjoying with the family! INGREDIENTS 150g palm sugar (shaved) 1 teaspoon salt 120g refined coconut oil 100g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 70ml almond milk 1 teaspoon vanilla essence 110g vegan semi-sweet chocolate chips 110g vegan dark chocolate chips 1/2 teaspoon baking soda 185g all purpose flour (Makes 10 large cookies) METHOD Add 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 into a food processor and pulse until its blended well and no longer crumbly. Add palm sugar, salt, and coconut oil into the blended...

Big fan of pesto but are looking for a dairy-free version? You've come to the right place - this flavourful recipe adapted from the vegan pesto recipe by plant-based nutritionist Ania, will have you stumped wondering if it's REALLY vegan!  INGREDIENTS 250g Italian basil 125g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸 (or half block) 3 tablespoon nutritional yeast 8 cloves roasted garlic Juice from 1/2 lemon (optional) 6 tablespoons olive oil METHOD Blend ingredients above together. If mixture seems too thick, add a splash of water to work the blender.  Note: This recipe serves 10 or more depending on what the pesto is used...