Vegetarian Recipes

Cardamom Maple Pecan Granola Recipe (No Oil)

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Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds. Use other spices of choice in this delicious granola with pumpkin or sunflower seeds. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe.

Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit.

Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations!

This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.

Ingredients for Crispy Maple Pecan Granola

Oats, pumpkin or sunflower seeds, pecans and coconut make up the dry volume. Add other nuts of choice and a combination for seeds for variation.
Flax seed egg and maple syrup are the wet binders
cardamom, pumpkin pie spice or cinnamon add a wonderful flavor. Use other spices of choice.
Other additions like dried cranberries, apricots or other dried fruit can be added for more sweet and texture.

Step Pictures for the Maple Pecan Granola

Mix the dry ingredients in a large bowl. Mix the flax seed meal with water and let sit for 2 mins.

Add flax seed egg and half the maple syrup and mix in really well. Press and mix. Add more maple a tbsp at a time to mix in. Add in more if needed for clumpier granola.

Spread evenly in a parchment lined baking dish and bake until golden and crisp! Cool and store in a glass jar in your snack area.

Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds

Seedy Cardamom Maple Pecan Granola. Use other spices of choice in this delicious granola. It makes a great gift. No Refined Sugar or Oil. Vegan Gluten-free Recipe.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Breakfast

Cuisine: American, Gluten-free, Vegan

Keyword: vegan maple pecan granola

Servings: 10

Calories: 180.43kcal

Author: Vegan Richa

Ingredients

1.5 cups (121.5 g) old-fashioned oats , certified gluten-free if necessary
1/2 cup (32 g) sunflower seeds or pumpkin seeds or a combination
3/4 cup (74.25 g) pecans
1/4 cup (20 g) coconut shreds (small flakes)
1.5 flax egg (1.5 tbsp flax seed meal + 3.5 tbsp water)
4 tbsp maple syrup
1/2 tsp ground cardamom
1/2 tsp pumpkin pie spice or gingerbread spice blend or cinnamon
1/4 tsp salt
optional add in: 1/2 cup dried cranberries or currants or chopped dates or apricots

Instructions

Preheat the oven to 300 deg F ( 150 C). Line a baking dish with parchment. Mix the flax seed meal in water and set aside for 2 mins.
Add all the dry ingredients to a bowl and mix well. ** Add the flax seed mixture and 2 tbsp maple syrup. Mix well.
Add more maple syrup 1 tbsp at a time and mix in. Add enough to clump to preference. Spread the mixture evenly in the baking dish, close enough to clump but not too thick). Bake for 20 minutes. Mix around and reduce the temperature to 275 deg F (135 C). and continue to bake until golden (20 to 30 mins). Fold in the dried fruit if using once out of the oven.
Cool completely and store in a glass jar for upto a month. Serve over breakfast bowls, chia pudding, yogurt, smoothie bowls , overnight oats or as is.

Notes

** I like to toss the pecans in 1 tbsp maple syrup for candied pecans and them in into the granola just before baking.

Flax egg substitute: chia seed egg or Use more maple syrup

Variation: Add walnuts, sliced almonds, cashews or other nuts for variation.

Add in some chia seeds for extra crunch

Add 2 tsp oil for extra crispy granola

Nutrition is 1 of 10 Serves.

Nutrition

Nutrition Facts

Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds

Amount Per Serving

Calories 180.43 Calories from Fat 104

% Daily Value*

Fat 11.59g18%

Saturated Fat 1.86g12%

Sodium 61.44mg3%

Potassium 159.38mg5%

Carbohydrates 16.99g6%

Fiber 3.3g14%

Sugar 5.56g6%

Protein 4.1g8%

Vitamin C 0.09mg0%

Calcium 29.29mg3%

Iron 1.21mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Recipes

Easy Enchilada Sauce

Enchilada sauce is one of my very favorite things, ever. I love when it soaks into tortillas while baking and makes everything all tangy, spicy, and good. Mmmmm. 🤤 But when the selection at my local grocery store was less than impressive, I decided it was high time to try making some myself. This Easy Red Enchilada Sauce is a total game-changer, and now I can never go back to store-bought. It has ten times more flavor than anything I’ve ever had from a can and literally takes minutes to make. It’s a total winner.

red enchilada sauce dripping from a wooden spoon into a glass jar.

“INCREDIBLE! Super easy, made with common pantry staples, and way tastier than store bought.”

Sarah

Easy Enchilada Sauce Recipe

This EASY enchilada sauce is not an authentic recipe made with dried chile peppers that you’ll find in Texas or Mexico, but it’s a quick and easy version that anyone can whip up in their kitchen using basic pantry staples. But I promise, once you taste it, you won’t regret the shortcuts. It’s still bursting with flavor, and you’ll want to pour it over everything. However, if you want a made-from-scratch sauce with dried chiles in the mix, check out this Authentic Enchilada Sauce recipe from Isabel Eats.

close up of enchilada sauce dripping off a wooden spoon into a jar.

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Easy Red Enchilada Sauce

It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor.

Course Sauce

Cuisine Mexican, Southwest

Total Cost $1.32 recipe

Cook Time 10

Total Time 10

Servings ¼ cup each

Calories 53kcal

Author Beth Moncel

Ingredients

2 Tbsp cooking oil $0.08
2 Tbsp all-purpose flour $0.02
2 Tbsp chili powder $0.60
2 cups water $0.00
3 oz. tomato paste $0.47
1/2 tsp ground cumin $0.05
1/2 tsp garlic powder $0.05
1/4 tsp cayenne pepper $0.02
3/4 tsp salt or pepper to taste, $0.03

Instructions

Add the cooking oil, flour, and chili powder to a sauce pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use!

See how we calculate recipe costs here.

Video

Notes

*The water can be replaced with either vegetable broth or chicken broth for more depth, just be sure to reduce the salt added at the end to compensate.

A Note on the Spice Level

The “chili powder” listed in this recipe is a store-bought mix of spices used to season chili. It is not straight chile powder, or pure ground chile peppers, which can be extremely spicy. The brand of chili powder I use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. The heat level of this recipe, using McCormick’s chili powder, is medium spicy, like a medium salsa.

Nutrition

How to Make Enchilada Sauce Step-By-Step Photos

Toast the flour: Start by adding 2 Tbsp flour, 2 Tbsp chili powder, and 2 Tbsp oil to a pot. I use McCormick’s chili powder, which is not spicy, just flavorful, so don’t be frightened by the large quantity in the recipe. All of the heat comes from the cayenne pepper.

Whisk these ingredients together and allow them to come up to a bubble over medium heat, whisking the whole time. Whisk and cook for one minute. This will toast the flour and chili powder, adding to the flavor depth and making sure that the flour doesn’t taste like paste.

Add the wet ingredients: After one minute, add 3oz. tomato paste, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne, and whisk in 2 cups water (or broth).

Simmered enchilada sauce in the sauce pot.

Simmer: Let the sauce come up to a simmer and it will begin to thicken. Taste the sauce and add salt to your liking. Start with about 1/2 teaspoon and add more if needed. The salt will really help bring out the flavors. If you’re using broth in place of water, you might not need to add any at all.

And now you’re good to go! Drizzle this thick and flavorful enchilada sauce over all of your favorite foods and enjoy!

side view of a jar of enchilada sauce with a spoon.

How to Use Enchilada Sauce

Of course, the main thing you can make with this sauce is enchiladas! (Chicken enchiladas are a favorite). But I’m here to tell you that’s not the only thing you can make. Here are some other great ways I like to use my red enchilada sauce:

as a simmer sauce for meat (in a slow cooker or skillet)
as a rich sauce to smother burritos
combined with eggs and fried tortillas for Migas
combined with sour cream to make a creamy and spicy dip
as a replacement for taco sauce
a soup base (chicken enchilada soup or 30 minute posole)
to sauce up casseroles like Mexican lasagna, enchilada casserole, or taco stuffed shells

How to Store

Keep any leftovers in an airtight container in the fridge for up to 3-4 days, or portion out and freeze for up to 3 months. Let the sauce thaw overnight in the fridge (or, if you forget to set it out, run the freezer bag/container under hot water until it thaws!) Use it as directed in your chosen recipe.