Try this budget-friendly meatless main during the holidays or other special occasions! This flavorful chickpea meatloaf is high in protein and fiber. The "meaty" texture pairs well with many different sides!
This delicious vegan cookie cake is the perfect combination of a moist cookie and a scrumptious, slightly sweet cake that can be decorated to your liking. It takes only 30 minutes total and is secretly healthy!
Flavor-packed and vibrantly colored, these vegan kidney bean burgers are great for BBQs and even make meat eaters happy! The patties consist of beans, beets, walnuts, and a handful of other ingredients.
We love making these fudgy pumpkin brownies during fall! With healthy ingredients such as dates, almond flour, nut butter, and pumpkin puree, these grain-free treats are super nutritious and crowd-pleasing.
Make your own healthy ice cream in the food processor with this high-protein chickpea recipe! Healthy staple foods like dates, chickpeas, coconut milk, cocoa powder and peanut butter come together for this creamy frozen treat.
Make your own vegan-friendly bounty treats at home with this 4-ingredient recipe! Bursting with delicious coconut flavor, our homemade recipe tastes almost like the “original” but is made in the food processor with real food.
Did you just get a food processor or recently go plant-based? These sweet and savory vegan food processor recipes are exactly what you need! The following vegan Nutella is a healthy twist on the classic spread and is totally kid-approved.
4 Medjool dates, pitted and soaked
2 cups roasted and skinned hazelnuts
2 tablespoons cocoa powder
¼ teaspoon salt
Place the pitted dates in warm water for about 2 hours, then drain them.
Add the hazelnuts to a food processor and process until they turn into hazelnut butter. This will take around 2-3 minutes, so don’t give up! Stop and scrape down the sides of the food processor as needed.
Add the drained dates, cocoa powder, and salt. Process again until you create a homogenous mixture. Adjust to taste preferences by adding some syrup for more sweetness or more cocoa powder.
Use immediately as a spread or transfer into a lidded jar and store for up to a month.
It’s important to use roasted and skinned hazelnuts for the best result!
If you don’t have a good food processor, you might need to stop and wait a few minutes while making hazelnut butter.
Find 15+ more food processor recipes in the article above.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.