Minimalist baker
Discover Pinterest’s 10 best ideas and inspiration for Minimalist baker. Get inspired and try out new things.
70 · 45 minutes · In cool weather, there’s basically only one thing we want: soup. And somehow, it always tastes extra delicious when it’s quick and easy to prepare! This vegan white bean soup comes together in 1 pot and is all the things you want in a soup: wholesome, a little creamy, a little brothy, full of nourishing veggies, and perfect for chilly days. It’s a filling plant-based and gluten-free entrée on its own but would also be lovely served with a sandwich or salad. 1-Pot Vegan White Bean Soup from
70 · 45 minutes · In cool weather, there’s basically only one thing we want: soup. And somehow, it always tastes extra delicious when it’s quick and easy to prepare! This vegan white bean soup comes together in 1 pot and is all the things you want in a soup: wholesome, a little creamy, a little brothy, full of nourishing veggies, and perfect for chilly days. It’s a filling plant-based and gluten-free entrée on its own but would also be lovely served with a sandwich or salad. 1-Pot Vegan White Bean Soup from
Ingredients
Ingredients
- • 1 Tbsp olive oil ((if oil-free, sub twice the amount of water))
- • 1 small white, yellow, or sweet onion, diced ((1 small onion yields ~1 ½ cups or 200 g))
- • 4 cloves garlic, minced ((4 cloves garlic yield ~2 Tbsp or 18 g))
- • 2 medium carrots, peeled and diced ((2 carrots yield ~3/4 cup or 100 g))
- • 2 stalks celery, diced ((2 stalks yield ~1 cup or 100 g))
- • 1 ¾ - 2 tsp sea salt
- • 1/4 tsp black pepper
- • 1 tsp dried thyme ((or 1 Tbsp fresh thyme))
- • 2 medium potatoes, cut into 1/2-inch pieces ((we used Yukon gold // 2 potatoes yield ~3/4 lb or 380 g))
- • 2 (15-oz.) cans white beans, drained and rinsed
- • 5 cups water
- • 2-3 cups finely chopped kale ((optional))
- • 1 (13.5-oz.) can light coconut milk
- • 1-2 Tbsp lemon juice
- • Fresh parsley
- • Whole grain (or gluten-free bread)
212 · 60 minutes · Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!
Ingredients
Ingredients
- • 3/4 cup chopped yellow onion ((1/2 medium onion yields ~3/4 cup chopped))
- • 1 large clove garlic ((minced))
- • 2 cups vegetable broth
- • 2 cups frozen mixed vegetables ((corn, green beans, carrots // or sub fresh))
- • 1/4 cup unsweetened plain almond milk
- • ~1/4 cup unbleached all-purpose flour ((or sub other thickener of choice))
- • 2 bay leaves
- • 1 pinch each sea salt and black pepper
- • 1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)
whyit saved to Meatless dinner
197 · 30 minutes · Flavorful, insanely delicious pasta with white wine and garlic white sauce and roasted Brussels sprouts. Just 30 minutes and 10 ingredients required!
Ingredients
Ingredients
- • 16 ounces Brussels Sprouts ((halved))
- • 1-2 Tbsp olive oil
- • 1 pinch each sea salt + black pepper
- • 3 Tbsp olive oil or vegan butter
- • 4 large cloves garlic, chopped ((yields ~3 Tbsp as original recipe is written))
- • 1/3 cup dry white wine ((Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best))
- • 4 Tbsp arrowroot starch ((or cornstarch))
- • 1 3/4 cup unsweetened plain almond milk
- • 4 Tbsp nutritional yeast
- • Sea salt + black pepper to taste
- • 1/4 cup vegan parmesan cheese
- • 10 ounces vegan, gluten-free pasta*
- • Garlic bread*
- • Simple green salad*
131 · One of our all-time favorite fall vegetables is the ever-versatile butternut squash! And after you try this lasagna, you’ll see why. What started as an attempt at gluten-free ravioli turned into something even more AMAZING! This new twist on classic lasagna swaps tomato sauce for a savory, creamy, butternut squash cashew sauce that pairs perfectly with lasagna noodles and sautéed kale and mushrooms. This plant-based (and gluten-free optional) entreé is undeniably comforting and crowd-pleas
Ingredients
Ingredients
- • 1 small butternut squash ((1 small squash yields ~2 cups or 480 g purée))
- • 10-12 cloves garlic, peeled and left whole
- • 1 ¼ cup raw cashews
- • 3 Tbsp lemon juice
- • 1/2 tsp sea salt ((plus more to taste))
- • 1 Tbsp nutritional yeast ((optional))
- • 1 ½ cups water ((plus more as needed to blend))
- • 10 ounces dry lasagna noodles
- • 1 Tbsp salt ((for salting pasta water))
- • 1/2 tsp olive oil
- • 1 ½ Tbsp olive oil
- • 1 large onion, diced ((1 onion yields ~3 cups chopped))
- • 6 cups roughly chopped cremini mushrooms
- • 8 cups finely chopped kale ((1 bundle yields ~8 cups))
- • 1/2 tsp each sea salt and black pepper
- • 1 tsp dried thyme ((optional))
- • Freshly chopped basil
- • Vegan parmesan cheese
I make it pretty much every single week sometimes more. READ MORE...
20 · 55 minutes · AMAZING, EASY Pad Thai Spring Rolls! 10 ingredients, crispy tofu, SO delicious! #vegan #glutenfree #recipe #padthai #dinner #healthy
20 · 55 minutes · AMAZING, EASY Pad Thai Spring Rolls! 10 ingredients, crispy tofu, SO delicious! #vegan #glutenfree #recipe #padthai #dinner #healthy
Ingredients
Ingredients
- • 14 ounces extra-firm tofu
- • 8 ounces white or brown rice noodles
- • 8-10 white or brown rice spring roll papers ((I love Banh Trang brand))
- • 2 cups thinly sliced carrots
- • 1 large handful fresh cilantro
- • 3 Tbsp tamarind concentrate (I love this brand)
- • 3 Tbsp tamari or soy sauce ((plus more for tofu))
- • 3-4 Tbsp coconut sugar or maple syrup ((or sub brown sugar or honey if not vegan))
- • 1/2 medium lime ((juiced // 1/2 lime yields ~1 Tbsp or 15 ml))
- • 1-2 tsp chili garlic sauce
- • Peanut Sauce / Almond Sauce / Cashew Sauce
- • Sriracha
23 · 20 minutes · PERFECT Fluffy, tender steel cut oats! Step-by-step instructions, 5 ingredients, naturally sweetened! #oatmeal #vegan #glutenfree #plantbased #minimalistbaker
Ingredients
Ingredients
- • 1 cup steel cut oats
- • 2 cups water ((plus more as needed for cooking))
- • 1 Pinch sea salt
- • 1 Tbsp flaxseed meal ((optional))
- • 1 Tbsp maple syrup or coconut sugar ((or other sweetener of choice), plus more to taste)
- • 1/4 tsp ground cinnamon (, plus more to taste)
- • Fruit compote
- • Fresh fruit ((such as banana))
- • Dairy-free milk (of choice)
- • Nut butter ((such as peanut butter or almond butter))
- • Hemp seeds
254 · 40 minutes · Delicious and EASY Everyday Lentil Soup! 10 wholesome ingredients, 1 pot, and 30 minutes! #vegan #plantbased #dinner #lentil #recipe #glutenfree #soup #minimalistbaker
Ingredients
Ingredients
- • 2 Tbsp water ((or sub oil of choice // such as avocado or coconut))
- • 2 cloves garlic (minced (or sub 2 Tbsp garlic-infused oil*))
- • 2 small shallots ((optional // or 1/2 white onion as recipe is written // diced))
- • 4 large carrots ((thinly sliced))
- • 4 stalks celery ((thinly sliced))
- • 1/4 tsp each sea salt and black pepper ((divided // plus more to taste))
- • 3 cups yellow or red baby potatoes ((roughly chopped into bite-size pieces*))
- • 4 cups vegetable broth ((plus more as needed))
- • 2-3 sprigs fresh rosemary or thyme ((I used a bit of both))
- • 1 cup uncooked green or brown lentils ((thoroughly rinsed and drained))
- • 2 cups chopped sturdy greens ((such as kale or collard greens))
- • Fresh parsley
- • Brown Rice, White Rice, or Cauliflower Rice
- • Garlic & Herb Flatbread
- • Spelt Dinner Rolls
158 · 50 minutes · Delicious peanut butter tofu made with 8 simple ingredients. Baked until crispy and sautéed in a savory-sweet peanut sauce. Perfect for Asian-inspired bowls, salads, stir-fries, and more!
Ingredients
Ingredients
- • 14 oz extra firm tofu ( (preferably organic, non-GMO))
- • 3 Tbsp tamari or soy sauce ( (or coconut aminos))
- • 1 tsp chili garlic sauce
- • 1 tsp toasted sesame oil
- • 1 Tbsp maple syrup
- • 4-5 Tbsp cornstarch ((for crispy tofu! You can try subbing arrowroot, but we haven’t tested it and can’t guarantee the results))
- • 2 ½ Tbsp creamy peanut butter ((or other nut or seed butter))
- • 2 Tbsp tamari ((or coconut aminos, but add more to taste as it’s less salty))
- • 1 Tbsp chili garlic sauce
- • 1 Tbsp lime juice
- • 2 Tbsp maple syrup
- • 2 tsp sesame oil
- • Rice
- • Cauliflower rice
168 · 30 minutes · Easy-to-make sweet potato fritters with quinoa, spinach, and eggs! A delicious, gluten-free vegetarian side or snack ready in 30 minutes!
Ingredients
Ingredients
- • 2 cups cooked + cooled quinoa ((How to Cook Quinoa))
- • 2 cups shredded sweet potato ((no need to peel))
- • 2 Tbsp avocado or coconut oil, plus more for cooking
- • 1/2 cup diced red or white onion ((or sub shallot))
- • 4 cloves garlic, minced
- • 1 healthy pinch each sea salt and black pepper
- • 2 cups chopped greens ((we prefer spinach))
- • 3 medium eggs, whisked* ((organic, pasture-raised when possible))
- • 1/2 tsp sea salt, plus more to taste
- • 1 tsp curry powder ((optional))
- • 1/2 cup gluten-free flour blend ((if not gluten-free, sub all purpose flour // for grain-free, try arrowroot or potato starch))
- • Sauce
- • Fresh herbs (mint, cilantro, parsley)
Watch popular Minimalist baker videos
