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Sweet Potato Chickpea BBQ Wraps

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These Sweet Potato Chickpea BBQ Wraps are loaded with wholesome whole foods,  plant-based protein, healthy carbs and amazing flavor! The homemade BBQ sauce, spicy poblano peppers and sweet potatoes are the perfect veggies alongside the chickpeas. So much flavor and texture for a delicious lunch or dinner!

chickpea burritos stacked on top of each other on white plate

SWEET POTATO CHICKPEA BBQ WRAPS

I pretty much have been eating these wraps for lunch almost daily probably for the last couple of months and finally decided to share them because they are SO GOOD. This combines my favorite foods. Sweet potatoes are my very favorite food. Not only because they are delicious, but because they are packed full o vitamins and nutrition. They are so good for you. Chickpeas I eat multiple times a week because I love their protein content and texture. Plus, they are such a plain flavor, they take and absorb sauces and spices beautifully.

Poblano peppers are spicy and full of flavor, so they add a wonderful kick to these wraps. Just a touch though, it doesn’t overpower them at all. Combined with the sweet red onions, these 2 veggies go fantastic with the sweet potatoes and chickpeas. The chickpeas are cooked in my barbecue sauce, which is a key component to flavor and moisture.

For an added bonus of exceptional flavor. Did I say exceptional flavor?? Oh yes, I did. I drizzle some of my homemade Best Vegan Caesar Dressing on the wraps and oh my goodness gracious, it just takes them to another level. They are fantastic without it, of course, but that tangy salty bite from the dressing just makes these the yummiest wraps on the planet, haha.

ingredients in bowls needed for the wraps

INGREDIENTS NEEDED

  • Sweet potatoes
  • Chickpeas
  • Sweet Corn
  • Poblano peppers
  • Red onion
  • Nuts or seeds of choice: I like to add nuts or seeds for a tiny bit of crunch, which is a lovely surprise when you are eating the wrap. Use whatever you like the most. I’ve tried several nuts and seeds and by far, I found sunflower seeds to be the best. Toasted almonds are also good.
  • BBQ sauce: I used my homemade Texas BBQ Sauce because it is fabulous, but feel free to use your favorite. Although, mine only takes about 10 minutes to make and is killer in these!
  • Wraps: I used Lavash flatbread that I purchased from Sprouts. Trader Joe’s also sells these. They are a nice large size, which is perfect for stuffing all of the ingredients in. If you don’t want to use the flatbread, use any tortilla you like, but make sure to use the large ones! The regular size ones will be way too small to fit all the ingredients in and will spill out. Use wheat or if you need gluten-free, Food for Life brand sells brown rice tortillas.
  • Caesar dressing: This is optional to drizzle on the wraps before rolling them up, but as I mentioned above, they add killer flavor to these wraps. The tangy, salty touch against all the veggies and sweet and smoky BBQ Sauce is just freaking delicious.

HOW TO MAKE SWEET POTATO CHICKPEA BBQ WRAPS

Step 1: Make the sweet potatoes first. While they are baking, prepare the bbq sauce, as it takes only about 10 minutes.

precooked cubed sweet potatoes on pan

Step 2: Cook the poblano peppers and red onion in a small amount of water with a good pinch of salt until tender, stirring often.

poblano peppers and red onion cooked in pan

Step 3: Warm the can of chickpeas with 3/4 cup of the barbecue sauce over the stove for about 5 minutes, stirring often.

pot of bbq chickpeas

Step 4: Warm the corn either over the stove or in the microwave until hot.

Step 5: Assemble the wraps! To do this easily, follow my layering order here. This will ensure it isn’t a huge mess when you roll it up. Leave about an inch edge space before adding the ingredients, as well as a 1/2 inch along the sides. Otherwise it will ooze all out.

Spread some bbq sauce, 2 to 3 tablespoons worth, onto the wrap and place the bbq chickpeas on top of the sauce, a couple of spoonfuls or so. Next, add the sweet potatoes, then corn, then poblano and onion mixture and then seeds or nuts of choice. Just keep each row roughly the same amount. Roll them up tightly (they will be fat!) and devour!

You can also place a toothpick in the center of them while assembling multiple wraps, to secure them more, if desired.

all the ingredients laid in a row on an open wrap

2 sweet potato chickpea wraps in bowl

TIPS TO MAKE THESE WRAPS EASY

  • There are a few steps involved in these since you need to cook each ingredient. If you have the time, great, but if not, I would suggest cooking the sweet potatoes the day before you want to eat these. Just add the cooked sweet potatoes to a container in the fridge over night and briefly warm them up before adding to the wraps. Do not worry about texture issues, they are going in a wrap anyways with sauce and work perfectly reheated. I’ve done this many times.
  • I would also make the BBQ sauce the day before if desired to save time, as it takes just 10 minutes and can be ready to go any time you want to make these wraps. You will be heating it anyways to heat the chickpeas, so if it’s already made, it saves a step on assembly day.

FREEZING TIPS

You can freeze these sweet potato chickpea bbq wraps, yay! Just wrap any remaining wraps in plastic wrap or foil or simply place in a sealed container. When ready to eat, remove the plastic wrap and/or foil and place on a microwaveable safe plate. Cover with a paper towel and warm up for a couple of minutes OR wrap them in foil and heat in the oven at 400°F for about 30 minutes or so until warmed through. They need to be wrapped or the outside tortilla/flatbread will get excessively crunchy/hard.

MORE VEGAN BURRITOS and WRAPS RECIPES

  • Chile Rellenos Burritos
  • Easy Vegan Breakfast Burritos 
  • Spicy Thai Curry Lettuce Wraps

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

chickpea burritos stacked on top of each other on white plate

Sweet Potato Chickpea BBQ Wraps

Brandi Doming
Sweet Potato Chickpea BBQ Wraps are loaded with wholesome whole foods,  plant-based protein, healthy carbs and amazing flavor! The homemade BBQ sauce, spicy poblano peppers and sweet potatoes are the perfect veggies alongside the chickpeas. 
5 from 24 votes
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 40 mins
Course Dinner
Cuisine American, Vegan
Servings 4 to 6 wraps

Ingredients

  • 4 heaping cups (595g) peeled/chopped sweet potatoes, 1/2 inch pieces
  • one 15oz can chickpeas, drained & rinsed
  • 1 1/2 cups (165g) diced poblano pepper
  • 1/2 cup (70g) finely chopped red onion
  • 1 cup (130g) sweet corn
  • 3/4 cup (180g) plus extra for spreading barbecue sauce (I used and recommend my Texas BBQ Sauce but your fave store-bought is fine
  • few tablespoons nuts or seeds of choice (I found sunflower seeds to be my favorite here)
  • 4 to 6 large Lavash flatbread or large burrito size tortillas (the small won't work here) I find my Lavash flatbread at Sprouts or Trader Joe's

DRIZZLE CAESAR DRESSING (Optional, but incredibly delicious to take it next level)

  • Either this Vegan Caesar Dressing
  • Or this Vegan Caesar Dressing
  • I use this scale.

Instructions
 

  • See my tips in the post to save time for these wraps. Things can be made the day before, if desired, like the sweet potatoes and bbq sauce and Caesar dressing.
  • Preheat the oven to 415°F and line a sheet pan with parchment paper. Add the sweet potatoes and bake for 15 minutes, stir them around/flip over and roast another 15 minutes or until golden brown.
  • While the potatoes are roasting, make the poblano and onion mixture. Add a pan to the stove over medium heat with a couple tablespoons of water. Once hot, add the poblano peppers, onion and 1/4 teaspoon salt. Saute around 5-8 minutes, stirring often, until tender and the water is gone. Add more water as needed to keep cooking. Just make sure all the water is gone before adding to the wraps.
  • Add the chickpeas to a small pot with 3/4 cup of barbecue sauce over medium heat. Cook about 5 minutes until hot, stirring often, and it thickens a bit.
  • Warm the corn either over the stove or in the microwave until hot.
  • Assemble the wraps. To do this easily, follow my layering order photo reference within the post. This will ensure it isn't a huge mess after you roll it up. Leave about an inch edge space on both ends before adding the ingredients, as well as a 1/2 inch along the sides. Otherwise it will ooze all out.
  • Spread some bbq sauce, 2 to 3 tablespoons worth, onto the wrap and place the bbq chickpeas on top of the sauce, a couple of spoonfuls or so. Next, add the sweet potatoes, then corn, then poblano and onion mixture and then seeds or nuts of choice. Just keep each row roughly the same amount. Drizzle with Caesar dressing (if using). Roll them up tightly (they will be fat!) and devour! You can also place a toothpick in the center of them while assembling multiple wraps, to secure them more, if desired.

Notes

  • FREEZING INSTRUCTIONS: You can freeze these sweet potato chickpea bbq wraps! Just wrap any remaining wraps in plastic wrap or foil or simply place in a sealed container. When ready to eat, remove the plastic wrap and/or foil and place on a microwaveable safe plate. Cover with a paper towel and warm up for a couple of minutes OR wrap them in foil and heat in the oven at 400°F for about 30 minutes or so until warmed through. They need to be wrapped or the outside tortilla/flatbread will get excessively crunchy/hard.
  • LOW-FAT OPTION: These are really low-fat if you leave off the nuts or seeds. 
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword sweet potato chickpea burritos, sweet potato chickpea wraps, vegan chickpea wrap, vegan wrap recipes

Filed Under: Beans/Legumes, Kid-Friendly Meals, Main Dishes, Nut Free, Potatoes/Rice, Tacos/Wraps

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Comments

  1. Diane P

    February 4, 2020 at 3:27 pm

    Wow!!! These look amazing!!! I’m going to make these for dinner tonight, but I have a question for ya: my husband doesn’t like sweet potatoes, crazy I know right, so can I make a pan of russets, peeled and chopped to same size as sweet potatoes and bake them together on the same heat setting for the same amount of time, or do the sweet potatoes take longer to cook? Thank you for this delicious looking recipe!!! =-)

    Reply
    • brandi.doming@yahoo.com

      February 5, 2020 at 12:57 am

      Thank you so much Diane! Oh bummer! The sweet potatoes add a ton of flavor to the wraps. But you could try another potato instead, but of course the flavor will change a bit. But I’m sure they would still be delicious with all the other ingredients and using the sauces. Just be generous in spreading the bbq sauce on the wrap. Yes, about the same baking time, just keep an eye on them.

      Reply
      • Diane P

        February 7, 2020 at 4:02 pm

        5 stars
        Ok WOWOWOWOWOW!!! I’ve been eating these for breakfast allllll week. Stored em in the freezer and pulled one out, put in toaster oven at work for about 25 mins, flipping half way through, while I got work done. They give me so much energy, don’t weight me down or bloat me, and taste amazing!!! I’ve been drizzling the homemade ranch seasoning-made-into-dressing over them. Thank you sooooo much for this recipe!!! It’s definitely a keeper, especially in the winter when I’m teaching snowboarding and need hella energy!!! 😉

        Reply
        • brandi.doming@yahoo.com

          February 7, 2020 at 6:32 pm

          This is amazing to hear Diane! Thank you so much for the fantastic review!!

          Reply
  2. Heather

    February 5, 2020 at 12:38 am

    5 stars
    I made these today! I am a total spice wimp so I only used one roasted poblano with two sweet peppers. Still delicious!

    Reply
  3. Lucy

    February 5, 2020 at 10:12 am

    5 stars
    I made these last night for me and me toddler and they were YUM! I did a few tweaks to accommodate the ingredients I already had in, such as the BBQ sauce and I served in a pita with tahini dressing. I’m still drooling over them now 😂

    Reply
    • brandi.doming@yahoo.com

      February 6, 2020 at 6:41 am

      Awesome Lucy! Yes, any bbq sauce you love will with! Tahini is so delicious and I often use it on sweet potatoes and chickpeas, too!

      Reply
  4. Patty

    February 6, 2020 at 5:14 am

    5 stars
    I made these last night. Yum! I’m glad I used 2 cans of chickpeas because they we so good. My first wrap got messy so after one I just put all ingredients on a had sweet potato. Great flavors that I would never think to put together and yet they work so well.

    Reply
  5. Michele

    February 6, 2020 at 10:18 pm

    5 stars
    I made these last night, so good! It was a great combination of flavors and I especially liked the addition of nuts. I used some toasted almonds. Thanks for the recipe!

    Reply
    • brandi.doming@yahoo.com

      February 7, 2020 at 5:10 am

      Yay Michele, really glad to hear that! Yes, roasted almonds are so good in this too! That and the toasted sunflower seeds are my fave! I’ve tried pecans and walnuts too, but they didn’t taste nearly as good. Thanks so much for leaving a review!

      Reply
  6. Leila

    February 7, 2020 at 10:45 pm

    What would you suggest serving these with? I plan to make them for dinner this week but I’m not sure what a good side or pairing would be. Can’t wait to try them- they look delish!

    Reply
    • brandi.doming@yahoo.com

      February 8, 2020 at 12:09 am

      I don’t serve them with anything since wraps are pretty much a meal all on their own. They are loaded with the protein, carbs and veggies and a touch of fat and whole grain so it’s a full meal. They are extremely filling and large!

      Reply
    • brandi.doming@yahoo.com

      February 9, 2020 at 9:06 pm

      A great serving suggestion below would be a side of soup! My Tomato bisque would be great served alongside them. https://thevegan8.com/lazy-day-vegan-tomato-bisque/

      Reply
  7. Denise

    February 8, 2020 at 3:23 am

    5 stars
    OMG Brandi! The wraps are so delicious and super easy! I made them tonight and they were a huge hit in my house. To answer Leila above, I served ours with a side of spicy carrot soup. Thanks so much for the amazing recipe!

    Reply
    • brandi.doming@yahoo.com

      February 9, 2020 at 9:07 pm

      So very happy to hear that Denise! Thrilled they were a hit and that soup sounds like a great idea!

      Reply
  8. Sue

    February 9, 2020 at 3:22 am

    5 stars
    Brandi, this was full of flavor…and super filling. We loved it! Thanks for another winner.

    Reply
    • brandi.doming@yahoo.com

      February 11, 2020 at 7:00 am

      That is so awesome to hear Sue, thank you so much for making them and letting me know!

      Reply
  9. Kristin

    February 9, 2020 at 10:36 pm

    5 stars
    These are absolutely amazing!!! I meal prep every Sunday for my week and these were easy and their are so many flavors! Super filing too! Thank you so much for the Recipe! Can’t wait to make more of your creations!

    Reply
    • brandi.doming@yahoo.com

      February 11, 2020 at 6:59 am

      I’m so glad to hear you loved these so much Kristin!! Great to hear you used these for meal prep too, yay!

      Reply
  10. Lora

    February 10, 2020 at 3:29 am

    5 stars
    You did it again! Delicious! I made everything from scratch. The vegan Caesar dressing is the bomb! I used a can of fire roasted tomatoes for your Texas BBQ sauce and added the espresso powder. Fabulous! Wrapped all up and served tonight for dinner. Makes enough for leftovers tomorrow. Thx, Brandi. I always know that your recipes will be great.

    Reply
    • brandi.doming@yahoo.com

      February 11, 2020 at 6:51 am

      Yay Lora! So amazing to hear this!! Glad you loved the bbq sauce and the Caesar dressing too, thank you so much for the amazing feedback!

      Reply
  11. Heather

    February 11, 2020 at 4:41 am

    5 stars
    Brandi this is absolutely GENIUS!!!! The flavor combination is an explosion of deliciousness! I inhaled this the second it was done! I just did one thing differently. I love roasted peppers, so I roasted the poblanos and onions in the oven after the sweet potatoes. I’m sure the stovetop method is great too! I loved the peppers roasted, and it worked great! This was the perfect pick me up on a gray February day! Or any other…

    Reply
    • brandi.doming@yahoo.com

      February 11, 2020 at 6:54 am

      Aww thank you so much Heather for this incredible review!! I love roasted too, great idea! Thank you so much for making these and coming back to leave feedback, it always means so much to hear from you!

      Reply
  12. Valerie

    February 15, 2020 at 3:45 am

    5 stars
    These are excellent!!! I believe its the Texas BBQ sauce that makes them so good.

    Reply
    • brandi.doming@yahoo.com

      February 15, 2020 at 8:39 pm

      So glad you loved these Valerie! Yes, I love my BBQ sauce recipe for these the most! So much better than store-bought! It combined with all the veggies and especially poblano and onion, makes for such a satisfying combo!

      Reply
  13. Annie Mueggenburg

    February 18, 2020 at 5:15 am

    5 stars
    Just had these wraps for dinner…..they were so delicious!! My husband isn’t vegan and he was a BIG fan. I had some extra avocado slices and cilantro laying around, so I threw it on top; was good! Can’t wait to make this wrap again, thank you Brandi!! 🙂

    Reply
    • brandi.doming@yahoo.com

      February 18, 2020 at 5:49 am

      That is amazing to hear Annie! SO happy you and hubby loved these!

      Reply
    • Marielena

      August 26, 2020 at 6:26 am

      5 stars
      These wraps are seriously one of the best things we have eaten in a long time. My husband and I aren’t vegan and are loving all your recipes. Your BBQ sauce recipe and the Caesar dressing to go on these are both divine. I love sweet potatoes and poblano as well as the addition of the sunflower seeds. After two underwhelming experiences at vegan restaurants, my husband has been reticent to try more vegan food. As soon as he bit into these tonight, he asked what other recipes you have and even said he’d be open to trying something with vegan cheese if it were your recipe. Thank you so much for this delicious creation. I’m making the chickpea mash with the Caesar dressing tomorrow. Can’t wait!

      Reply
      • brandi.doming@yahoo.com

        August 28, 2020 at 8:04 am

        Aww yay, I loved reading this, thank you so much Marielena for this amazing review! I would definitely suggest my Best Vegan Queso and my Best Vegan Mozzarella! They are both so incredible and healthy and huge reader favorites!

        Reply
  14. Amanda Morgan

    March 4, 2020 at 4:27 am

    5 stars
    Oh my goodness! Oh my goodness! Oh! My! Goodness!! I made this for dinner tonight after seeing Brandi rave about it. This BBQ wrap far exceeded my expectations. It’s so simple and so absolutely delicious. And definitely do not skip the Caesar dressing. That is what absolutely makes it. To be honest, BBQ Caesar may just become my new favorite sauce that I put on everything!! Great job, Brandi!! Thank you for sharing this!!

    Reply
    • brandi.doming@yahoo.com

      March 4, 2020 at 4:49 am

      Yay Amanda!! I’m so very happy to hear this! Haha, I know right, the wraps are so good, but that Caesar just takes them to serious next level status! The combo with bbq sauce and Caesar I just decided to try on a chickpea sandwich for the first time last year on a whim and ever since I’ve loved it that’s why I knew they’d be good here, too!

      Reply
  15. Elle

    March 4, 2020 at 7:52 pm

    5 stars
    Wow! I made these for a guy I’m dating that is not even remotely vegan- he loved them! So I used the vegan Cesar dressing and tossed it in a broccoli slaw mix to give it more crunch and a crisp cool coleslaw like texture. And of course, thinly sliced jalapeños. Absolutely incredible! I’ll keep bbq chickpeas in the fridge at all times now

    Reply
    • brandi.doming@yahoo.com

      March 4, 2020 at 8:29 pm

      Oh that is so amazing to hear Elle! So happy you and the guy you are dating loved them, too! Thank you so much for letting me know!!

      Reply
  16. Donna N

    March 6, 2020 at 10:35 pm

    5 stars
    Absolutely delicious combination of flavors, easy to make, and a wonderful vegetarian sandwich! As a bonus, Brandi, your recipes for the BBQ sauce and Cesar dressing are so versatile! Thanks again, and if I could, I’d give this one ten stars!

    Reply
  17. Valerie

    March 10, 2020 at 12:07 pm

    5 stars
    YUMMY!!! The combination of flavors here is soooo good. I made your bbq sauce and the first caesar dressing listed. Will be eating for lunch every day this week. Yesterday, I just ate the “filling” by itself because I forgot to take the tortilla to work with me. Today will actually wrap it up. Can’t wait! Thank you for such delicious recipes!

    Reply
  18. Michelle

    April 19, 2020 at 7:39 pm

    5 stars
    This is most delicious combination of flavors and textures. It’s been months since I’ve designated a new recipe a favorite, but this, oh my gosh! Well done!

    Reply
    • brandi.doming@yahoo.com

      April 19, 2020 at 11:51 pm

      Yay! Thrilled this has become your favorite Michelle!!

      Reply
  19. Nnemdi

    April 22, 2020 at 11:02 pm

    Do you know how much protein and calories are in this meal? Do you usually use this as a stand alone meal or pair with something else like a soup or salad?

    Reply
  20. Bailey

    May 19, 2020 at 5:53 pm

    Do you cook with sweet potatoes without oil? Just the plain potatoes in the oven?

    Reply
    • brandi.doming@yahoo.com

      May 19, 2020 at 6:40 pm

      Yes, correct. I do not use oil in my recipes. You are welcome to use oil if you want, but I don’t. In the end result, it is not needed anyways because it is mixed in with these wraps that have a ton of flavor and texture and the oil is unneeded calories.

      Reply
  21. Elyse S.

    May 20, 2020 at 7:21 pm

    5 stars
    Once again, you knocked it out of the park! All the components were delicious by themselves but put together were truly delicious. My 8 year old asked for them for lunch the next day and is in major love with your BBQ sauce. We used the recipe for the BBQ chickpea burgers; didn’t even check to see how much it differs from your Texas version. Either way, so good, thank you!

    Reply
  22. May

    May 29, 2020 at 6:02 am

    5 stars
    I made this for dinner tonight and the flavors were incredible. My husband even had seconds! Thank you for all your delicious recipes that keep me feeling good too. Definitely adding this to my repertoire!

    Reply
    • brandi.doming@yahoo.com

      May 29, 2020 at 7:43 pm

      That is so amazing to hear, thank you May!

      Reply
  23. Paola

    September 3, 2020 at 8:52 pm

    5 stars
    I loved this! I didn’t find the peppers here in Switzerland, but even without them the wraps were incredibly tasty and delicious. Next times I might try with some different peppers. The chick peas and the sweet potatoes match perfectly, especially with the scrumptious BBQ sauce.

    I also made your BBQ sauce,, but I had to improvise, as Worcester Sauce is nowhere to be found these days (supply from the UK is not coming, probably Corona related). so I added just half a spoon of soy sauce and I used pomegranate molasses ( the only one I found).
    I’m new-ish to the vegan game (I’ve been a vegetarian for many years) and I really enjoy reading your recipes and texts and find inspiration and ideas. Thank you ::)
    Many greetings from Zurich!

    Reply
  24. Colleen

    January 21, 2021 at 12:49 am

    This is so tasty and easy to make! Because I’m extra extra lazy lol, I used pre-made BBQ sauce and threw the corn in with the pepper/onion mix to save time. LOVE the O-F dressing addition – a must! Thanks for another awesome, recipe! <3

    Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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