Vegan Hemp Parmesan

True story: I grew up with a tiny Silician grandmother (“Oma” who loved to feed me lots and lots of yummy food. My favorite forever and always was her pasta with homemade sauce with a sprinkle of parmesan cheese on top. The lady also made the most amazing salads. No other food has ever tasted as good.

Nut-free Vegan Hemp Parmesan

The woman had a gift: she could make the simplest ingredients taste phenomenal. No recipes, just all by look and feel. Bless her genius culinary skills.

Oma always had Kraft parmesan out on the table. Yup, the totally American, shelf-stable stuff in a blue shaker jar. According to my mom, it was the ‘only game in town’ for a long time before importing foods became more mainstream and better options were available. Regardless, Kraft parm will always remind me of her.

Hemp Hearts

I was never big on melted cheese, but I always did love me some parm on top of pasta or salad. Since going dairy-free, I’ve ventured into the world of making my own parm.

For a very long time, I’ve pulsed up walnuts or cashews and added nutritional yeast as the base for parm. While this works well, I recently brought a bag of hemp seeds and thought the shape, size, and nutty flavor would work perfectly for vegan parm. Turns out, I was right.

Nut-free Vegan Hemp Parm

Hemp seeds/hearts have recently entered my life and I can’t get enough. And they’re one of those hype foods that’s actually quite good for you. 3 Tablespoons packs 10 grams of protein, 20% DV iron, and 3 grams of fiber.

On top of that, they are rich in omega-6 fatty acids and contain a decent amount of omega-3s, as well. If you are plant-based or don’t eat a lot of fish, making friend with omega fatty-acid-rich foods is a wise idea for optimal brain health and neurological function.

Wow so that was a fun 5 seconds of my academic voice coming out there^.

Easy Nut-free Vegan Hemp Parmesan

Paired with nutritional yeast, which is rich in many B vitamins including the difficult-for-vegans-to-consume B12, protein, and other important trace nutrients, you’ve got a plant-based nourishment slam dunk. Also, importantly, it tastes good!

Anyways, behold the easiest vegan Parmesan you’ll ever make. It’s also nut-free for those with allergies. It’s delicious on salads, pasta, Mexican dishes, or in any recipe you’d use traditional parm.

Easy Delicious Nut-free Vegan Hemp Parmesan

I hope you make this vegan parmesan and I hope you like it! Champagne wishes and vegan parmesan dreams!

Nut-free Vegan Hemp Parmesan Cheese

Vegan Hemp Parmesan

Prep Time:  5 minutes
Cook Time: 0 minutes
Servings: about 1/2 cup vegan parmesan

Ingredients:

  • 1/4 cup hemp seeds or hemp hearts
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)

Method:

  1. Combine ingredients in a bowl. Toss.
  2. Serve on pasta, salads, roasted vegetables, or wherever you would use dairy parmesan. Store in an airtight container for up to 2 weeks in the refrigerator.

Roasted Spicy Sweet Potatoes and Plantains

Carbs, carbs carbs. We all know I love carbs. And potatoes (sweet potatoes in particular) have always been one of my favorite foods.

Last fall when I lived in Minnesota I was exposed to several varieties of sweet potatoes I’d never had before. I’m sure I walked by them in grocery stores in the past and overlooked them in search of regular, but now that I’ve discovered the likes of purple and Japanese sweet potatoes, I truly enjoy mixing up my potato game.

Then, a few months ago, the plantain obsession started, and now these babies have become a routine part of my starchy vegetable parties.

And the best part about these parties is that I can mix and match my starchy carbs to my liking.

A lot of people ask me how I eat potatoes and plantains since I eat them so frequently. This (along with plain baked with salt and almond butter) is one of my favorite ways.

Simple, spicy roasted sweet potatoes and plantains make a the perfect side dish to your meal (try alongside a tofu scramble!), or topped with avocado, beans, and/or pico, can easily become a meal.

All you need is a couple potatoes, a plantain and some spices, and you’ve got a yummy nutrient-packed starchy vegetable treat on its way.

I hope you try this dish, and if you do let me know! Comment below or tag me on Instagram.

Spicy Sweet Potatoes & Plantains

Prep Time:  5 minutes
Cook Time: 30-40 minutes
Servings: 1-3, depending on if you eat as an entree or side dish

Ingredients:

  • 1 large sweet potato
  • 1 large purple sweet potato (can sub Japanese sweet potato, regular potato, or additional regular sweet potato)
  • 1 large very ripe (brown) plantain
  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • heafty sprinkle of salt
  • avocado, black beans, and/or cilantro for serving (optional)

Method:

  1. Preheat oven to 425°F.
  2. Cube sweet potatoes into equal sized cubes or coins. Place in a bowl. Microwave for 90 seconds – 2 minutes to soften slightly, as potatoes will cook more quickly than plantains otherwise. Slice plantain into 1/4 inch thick coins and add to bowl
  3. Drizzle oil on potato cubes and plantains. Add cumin, turmeric, and cayenne and toss until evenly coated.
  4. Spread potatoes/plantains onto a parchment or silicone mat lined baking sheet.
  5. Bake for 30-40 minutes until potatoes are tender and browned. Remove from oven and serve with avocado, black beans, and/or cilantro.