Connect with us

Vegetarian Research


Chocolate on Halloween is key and nothing beats these peanut butter-swirled grain-free brownies. We’re away at Disney World on this most spooky of days this year. I loaded this post up ahead of time for you, but I have no doubt that I’ll be stuffing my face with all manners of Mickey Mouse-shaped treats today.

These brownies are a gentle riff on the mega fudgy ones from my cookbook. They’re almost TOO fudgy at times, which is a strange selling point, but let’s just go with it. Once these are thoroughly cooled, I like to keep them in the fridge. Perfectly chilled wine and equally exquisitely chilled brownies is a good way to live.

We use peanut butter as our nut butter of choice for this version of grain-free brownies, and we’ve locked down a more streamlined cooking process! I’m not much of a baker–I know, I say this ALL the time. I don’t have the patience and I just don’t particularly enjoy doing it for some reason, but healthy-ish and easy treats like this with less than 10 ingredients? I can get down.

When my friend Lily shared her version of this recipe a while back, I noticed that she heated all of the liquid ingredients in a saucepan and just melted the chocolate in the warm goo (so appetizing lol) before adding the dry ingredients. In my cookbook, I have you melt the chocolate separately in a double boiler. The saucepan method is a crucial time/extra dishes saver and is most definitely reflected here.

Hope you have a great Halloween! If I wasn’t at the happiest place on earth, I’d be at home watching The Love Witch and handing out cute little bags of chips to trick or treaters (and probably eating many bags myself hehe). I love eating and creating high vibe vegan food/recipes, but I go with full-on treats on this holiday–no seaweed snack or apples at my place 😉


SERVES: Makes 9 large, square brownies or 12 medium-ish, rectangular brownies 🙂
You can use any nut or seed butter in place of the peanut butter!
-The batter is quite stiff, but if you’d like to make swirls of peanut butter on the top, just make sure that your peanut butter is quite drippy/runny. Drizzle a bit on top and then drag a paring knife through the peanut butter and the brownie batter before baking.
-These brownies are naturally oil-free minus the parchment paper greasing at the beginning. I imagine you can get away with not greasing the paper though. Might just stick a tiny bit.

¾ cup natural, smooth peanut butter, plus extra
¾ cup unsweetened applesauce
¼ cup + 2 tablespoons maple syrup
½ cup dairy free chocolate chunks/chips, divided
1 ½ teaspoons vanilla extract
½ cup unsweetened cocoa powder, sifted
3 tablespoons coconut flour
¾ teaspoon baking soda
½ teaspoon fine sea salt
flaky sea salt for garnish (optional)

Preheat the oven to 350 degrees F. Line an 8x8x2 baking pan with parchment paper “slings” going both ways. There should be overhang on both sides. Grease the parchment paper thoroughly with oil.

In a medium saucepan, combine the peanut butter, applesauce, maple syrup, and all but 3 tablespoons of the chocolate chunks. Place the saucepan over medium heat and stir with a spatula until all of the chocolate is melted, about 4-5 minutes. Stir in the vanilla extract and remove the saucepan from the heat. Let the peanut butter mixture cool slightly.

In a medium bowl, combine the cocoa powder, coconut flour, baking soda, and salt. Whisk to combine.

Once the peanut butter mixture is slightly cooled, add the cocoa powder mixture to the saucepan. Using the spatula, mix everything to combine.

Scrape the grain-free brownie batter into the prepared pan and spread it out evenly, smoothing the top with your spatula. Then, drizzle some drippy peanut butter on top and drag a paring knife through the top of the brownies to create a swirl effect. The batter is quite thick, so you have to be quite deliberate. Press the remaining chocolate chunks into the top and sprinkle with flaky sea salt if you like.

Bake the brownies until firm and slightly dry on top, about 27-30 minutes. Let them cool completely, for at least 2 hours, before slicing into squares. Store brownies covered in the refrigerator for up to 5 days.

Continue Reading

Vegetarian Research

Teriyaki Stir Fry with Broccoli and Chickpeas

This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and you might be surprised at how much your child will love it!  It’s great for a vegan family dinner!

A big bowl of Teriyaki Stir Fry in a bowl over rice

 Does your child like broccoli?  I feel like broccoli is the quintessential vegetable that you think of when you think of something kids don’t like.  But, thankfully I have found quite the opposite!  I asked my three year old what kind of recipe I should make for the blog and he said, “Something with broccoli and chickpeas.” so I came up with this Teriyaki Stir Fry and he at so much!  He even asked for more broccoli 🙂

I make teriyaki stir frys a lot because they’re so easy to make and great for when you have a bunch of vegetables that need to be used up.  I always have the ingredients on hand for my go-to stir fry sauce and the kids love it.

Teriyaki Stir Fry Recipe Ingredients

  • Broccoli – You can use fresh or frozen.  I usually have fresh broccoli on hand but if you don’t, frozen is great too.
  • Chickpeas – I just used one can of pre-cooked chickpeas.  You could also use another bean you like, tofu or tempeh.  I like to use canned beans because they help make this recipe super quick to make.
  • Teriyaki Sauce – To make this recipe even easier you could always use a good quality store-bought teriyaki sauce but it’s also so easy to make at home!  My teriyaki sauce recipe just has a few ingredients, including: toasted sesame oil, tamari, maple syrup, water, ginger, garlic and cornstarch.

Showing how to make teriyaki stir fry with broccoli and chickpeas

How To Make Teriyaki Stir Fry

This recipe is so easy to make!  There are just a few simple steps:

  1. Start by sautéing the broccoli in a little bit of oil with some salt.  You then add in a little bit of water to help the broccoli steam.
  2. To make the teriyaki sauce al you do is add all the sauce ingredients to a jar and mix until completely combined.
  3. Then, add the sauce mixture and the chickpeas to the broccoli and cook until sauce thickens and will coat the back of a spoon.
  4. Serve broccoli and chickpea mixture over rice, or your favorite grain and enjoy!

Close up view of teriyaki stir fry over rice

Why Kids Will Love This Teriyaki Stir Fry

I obviously can’t say 100% that your children will like this meal, but if you’re trying to get them to eat more veggies, this stir fry is a good way to do that! 

  • The broccoli is cooked until it’s soft so it’s easy for little teeth to eat, unlike        raw broccoli.
  • The teriyaki sauce is sweet and flavorful, which I’m pretty sure is my son’s favorite thing about it 🙂
  • I serve it over rice, which is usually a favorite of all kids!  You could also serve it over cauliflower rice, my son can’t even tell the difference.
  • My son loves chickpeas so he gets excited about eating anything with chickpeas in it!

This Teriyaki Stir Fry with Broccoli and Chickpeas is so versatile.  You can add in any veggies you have that your children enjoy.  If you child doesn’t like chickpeas, you could easily substitute tofu or chicken.  I also love to use this recipe as a meal prep lunch for my husband and I.  I hope you and your family enjoys this!

Close up view of vegetable stir fry

Looking For More Easy Kid Friendly Recipes?

The Best Vegan Orange Chicken

Tofu Broccoli Pasta

Crispy Tofu Nuggets

Easy Sesame Noodles

Garlic Cheese Bread



Teriyaki Stir Fry with Broccoli and Chickpeas

  • Author:
    She Likes Food

  • Yield:

  • Diet:

Print Recipe

Pin Recipe


This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and always a hit with my kids!


2 teaspoons olive oil
6 cups broccoli florets
1/4 teaspoon salt
1/3 cup water
1 (15 oz) can chickpeas, drained and rinsed
White rice or cauliflower rice for serving with, optional
Teriyaki Sauce:
1/3 cup water
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1/4 cup toasted sesame oil
1 clove garlic, finely grated
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons arrowroot starch
1 teaspoon toasted sesame seeds


  • Heat a large skillet over medium heat and add olive oil, broccoli and salt. Cook for a minute and then pour in water, cover and let steam until water has cooked off and broccoli is tender, about 7 minutes.
  • Make the teriyaki sauce while the broccoli is cooking. Add all sauce ingredients to a jar and mix until combined.
  • Add the chickpeas in with the broccoli and pour the sauce over. Cook until sauce has thickened, 5-7 minutes. Serve stir fry over rice and enjoy.

  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Teriyaki Stir Fry

The post Teriyaki Stir Fry with Broccoli and Chickpeas appeared first on She Likes Food.

Continue Reading