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Vegetarian Research


November is here, which means it’s GO TIME for all of the cozy, holiday-appropriate recipes. This is my favourite time of year for sharing recipes! The season plays to my strengths for celebratory food hehe.

This beauty of a vegan sweet potato casserole will get every type of eater at the table excited, I can almost 100% guarantee it. Just as a reminder, I have all of my best vegan holiday recipes located on one convenient page for your holiday planning. This casserole is topped with some maple-y sautéed apples and crunchy rosemary walnuts. It’s creamy, a little bit rich, slightly sweet and tangy, and perfectly balanced in terms of texture (soft and creamy with sticky bits of apple and crisp bits of walnut throughout). I love all of the contrasts in this one!

Classic sweet potato casserole with marshmallows is an absolute holiday table banger, but if you’re looking to shake things up with a more whole food-forward twist, this casserole is here for you. The sweet potatoes are whipped up with orange juice, warm spices, cashew cream/coconut milk, and vegan butter (Miyoko’s is my brand of choice). I don’t cook with vegan butter often (I prefer baking with it and using oil for cooking instead), but around the holidays you just have to sometimes! The butter really adds to the rich and creamy texture of the sweet potatoes.

We top the whole thing with apples that have been sautéed with maple syrup, and some crunchy crumbles of rosemary-flecked walnuts. This vegan sweet potato casserole has a natural sweetness throughout, but it doesn’t hit you over the head with a sugar-y vibe. I think the balance is just right.

Hope you’re all doing great! Excited to share more holiday goodness with you all in the coming weeks (and some weeknight dinners to hold you over on those busy nights too). Hugs 🙂


This one is deeply inspired by Ina Garten’s smashed sweet potatoes recipe.

SERVES: 8-10
Make the crunchy rosemary walnuts while your sweet potatoes are baking!
-I use Miyoko’s vegan butter exclusively.
-To make cashew cream on the spot for this recipe, combine ¼ cup raw cashews and ⅓ – ½ cup water in a high speed blender. Blend until totally liquified and smooth.
-You could assemble everything ahead of time with this dish. Top the mashed sweet potatoes with the apples, wrap the casserole tightly and store in the fridge. Store the cooled walnuts separately. When you’re ready to bake, unwrap the casserole and top it with the walnuts. Bake the casserole for 45 minutes (rather than the 30 minutes described in the recipe) if you’re baking it straight from the fridge.

3 lbs sweet potatoes, about 3 large
⅓ cup orange juice
⅓ cup full fat coconut milk OR cashew cream OR non-dairy creamer of choice
3 tablespoons vegan butter (or 2 tablespoons avocado oil)
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Sea salt and ground black pepper, to taste

1 ½ cup walnut halves, chopped
1 tablespoon chopped fresh rosemary (1-2 sprigs)
1 tablespoon avocado oil
1 tablespoon maple syrup
Sea salt and ground black pepper, to taste

2 tablespoons vegan butter (or avocado oil)
2 large apples, peeled, cored and sliced
2 tablespoons maple syrup

Preheat the oven to 375 degrees F. Line a baking sheet with foil. Prick some holes in the sweet potatoes with a fork and place them on the baking sheet. Bake sweet potatoes until very soft, about 1 ½ hours.

While sweet potatoes are baking, in a food processor, combine the orange juice, coconut milk, vegan butter, cinnamon, nutmeg, salt, and pepper (I go heavy with the salt and pepper). Once the sweet potatoes are cooked and cool enough to handle, scoop out the flesh and add it to the food processor as well. Pulse the sweet potato mixture until totally smooth and evenly combined. Taste the mixture and adjust seasoning if necessary.

Make the crunchy rosemary walnuts (preferably while the sweet potatoes are baking to save time). Line a baking sheet with parchment paper. Spread the chopped walnuts out on the baking sheet and toast in the oven (still at 375 degrees F) for about 8-10 minutes, or until fragrant and golden brown. While walnuts are toasting, in a small bowl, stir together the rosemary, avocado oil, maple syrup, salt, and pepper.

As soon as you remove the walnuts from the oven, pour the rosemary mixture over the top and carefully stir it in to combine with all of the chopped walnuts. Spread the rosemary walnuts out in a single layer and allow them to cool thoroughly.

Sauté the apples. Heat a large skillet over medium heat. Melt the vegan butter in the skillet and spread it around. Add the apples and maple syrup to the pan and stir. Cook the apples for 10 minutes, or until softened and lightly browned on the edges, stirring here and there. Set aside.

Assemble the vegan sweet potato casserole! Lightly grease an oven-safe dish (8×8 or 8×11 will both work) with vegan butter or avocado oil. Scrape all of the sweet potato mixture into the dish and spread it out evenly. Top the sweet potatoes with the sautéed apples in an even layer. Then, top the apples with the crunchy rosemary walnuts. Slide the casserole into the oven and bake until heated through, about 30 minutes. Enjoy the vegan sweet potato casserole hot!

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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

  • Prep Time:
    20 mins

  • Cook Time:
    20 mins

  • Total Time:
    40 minutes

  • Yield:

  • Diet:


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.

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