Fun Healthy Easy Vegan Butternut Squash Mac and Cheese with Hot Dogs (no-oil)

Fun Healthy Easy Vegan Butternut Squash Mac and Cheese with Hot Dogs (no-oil)

Vegan mac and cheese

Easy Butternut Squash Mac and Cheese with Cut Up Veggie Dogs (Vegan and Dairy-free) Recipe

This is a kid friendly, healthy, and creamy low fat plant-based vegan macaroni and cheese recipe.  It has the traditional mac n cheese color, and adding cut up veggie dogs makes it a familiar and inviting meal for kids and adults too.

It really is easy!  Use your microwave and blender, to have this recipe done in 30-40 minutes. 

Butternut squash is a wonderful cheese substitute because it is nutritious, orange, and creamy.  Also, it is a great source of vitamin A.

For my family, this plant based mac and cheese recipe was a hit on day one, and the leftovers were tasty for lunches the next day.

Rather than using a store bought vegan cheese, here is how to make your own scrumptious dairy free cheese sauce in the microwave.

Store bought vegan cheeses tend to contain too much oil for our tastes.

Nuts (almonds or almond flour or other nut or seed of your choice) make the sauce creamy instead of butter.

Butternut squash, carrots and onions.

How make a quick and easy butternut squash vegan cheese sauce?

For this recipe, I cut a large butternut squash in half, and peeled it.  Then, I left the peel on the remaining half, covered the cut end with plastic wrap, and stored it in the fridge for over a week with no issues.

Cut the squash into cubes, scoop out any seeds or strings, and place them in a microwave safe dish with the carrots and onion.

Microwave until soft and then blend until creamy with additional ingredients – see the recipe below.

It’s fun to eat plant based weiners in a saucy macaroni and cheese

Veggie hot dogs have no cholesterol, which means your arteries won’t get clogged.  Also, low fat meals will help you stay slim and trim, while providing better overall nutrition and fibre.

Try mixing gourmet plant based frankfurters with simple veggie dogs to please both adults and children.  I used 4 frankfurters (not as healthy I’ll admit, but very tasty) and 5 small low fat veggie dogs.

Veggie Weiner Examples

Looking for an easy plant based mac n cheese recipe that kids like?

Kids generally like pasta, and hot dogs, this dish combines the two with a healthy no-oil butternut squash and carrot sauce.  “Instead of cheese, you can use butternut squash, carrots and onion, combined with some simple seasonings to bring the dish together.

Can you make mac and cheese without milk?  Yes, try using plant based milk and nutritional yeast “nooch”.

Yes! This vegan mac and cheese recipe shows you how to make mac and cheese without dairy.  

Optionally use “nooch” otherwise known as nutritional yeast for even more orange color and cheesy taste. 

Another butternut squash vegan recipe idea

Another recipe I created a few years ago, at the beginning of my vegan journey:  Butternut Squash Apple Galette

Vegan mac and cheese

Healthy Vegan Butternut Squash Mac and Cheese with Cut Up Veggie Hot Dogs

Jeanette
Comforting and creamy, macaroni with cut up veggie dogs in a smooth carrot, butternut squash, and onion dairy-free sauce.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, kids lunches, supper
Cuisine healthy vegan
Servings 7 people
Calories 345 kcal

Instructions and Ingredients
  

Sauce

  • 3/4 cup onion peeled and chopped.
  • 2 cups butternut squash peeled and cut into small cubes.
  • 1.5 cups carrots peeled and in small pieces, or whole baby carrots.
  • 1/4 tsp garlic powder
  • 1/4 tsp salt or less, to taste
  • 1/4 tsp ground pepper
  • 2 tbsp nutritional yeast optional
  • 1/4 cup almonds or almond flour (what I used)
  • 1/4 cup plant milk Such as oat, soy, or almond milk.

Pasta

  • 375 g whole grain macaroni 1 small box

Plant Based Weiners

  • 450 g veggie dogs 7-12 plant based weiners / frankfurters
  • Add butternut squash, carrots, 1/2 cup water, and onion to a microwaveable dish. Cover and microwave until soft. About 10-17 minutes.
  • Optionally, prepare a vegetable side dish (for example, we recently ate chopped and steamed bok choy with this meal).
  • Start water boiling for the pasta, I add the macaroni pasta to the water even before it is boiling, and I stir it so it doesn't stick to the bottom. This is a trick I learned to speed up pasta cooking, from another internet chef on You Tube. One the pasta and water are boiling, set a timer for the pasta cooking time, Remember to stir!
  • While the pasta cooks, place the following in a high speed blender: almond flour (or whole almonds), garlic powder, pepper, nutritional yeast, and salt.
  • Chop weiners into thick slices and place in a large pot (no heat yet).
    Alternatively, say you don't want to dirty another pot, you can put these aside and add them for the last minute or two of the pasta cooking water to heat them up.
  • Take the cooked squash, carrots, and onion out of the microwave, and add them to the blender, along with their cooking liquid plus the plant milk.
  • Blend on high until creamy, taste test (beware it will be hot) for seasonings. Add another 1/4 cup plant milk if the mixture is too thick to blend. I use a stir stick that came with my Vitamix, it fits in the top of my blender and I can stir with it while blending, it is fantastic.
  • Add the blended sauce to the large pot of sliced plant based weiners and set to medium heat. Stir until bubbling, immediately reduce heat to medium low.
    Alternatively, if you added the weiners to the cooking pasta water, drain that, and return to the pot, then add the sauce from the blender, no need to heat further, you can remove it from the heat and serve.
  • Drain cooked pasta and add to the pot with the sauce and weiners. Stir to combine.
  • Serve with greens on the side.

Notes

Optionally serve with cooked cut up greens on the side, your guests may wish to stir them into the pasta.  We ate this with chopped, steamed bok choy.  Peas would taste good as well. 
Great as a school lunch leftover. 

Nutrition

Nutrition Facts
Healthy Vegan Butternut Squash Mac and Cheese with Cut Up Veggie Hot Dogs
Amount Per Serving
Calories 345 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 804mg35%
Potassium 454mg13%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 7g8%
Protein 22g44%
Calcium 80mg8%
Vitamin C 11mg13%
Vitamin A 8853IU177%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword butternut squash sauce, dairy-free pasta sauce, healthy no-oil vegan macaroni, vegan mac and cheese, vegan pasta sauce
Tried this recipe?Mention @veganenvy or tag #veganenvy!
 
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Healthy Vegan Cranberry Cake – Whole Wheat No-Oil, No-Sugar, WFPB

Healthy Vegan Cranberry Cake – Whole Wheat No-Oil, No-Sugar, WFPB

Healthy Vegan Cranberry Cake/Bread Whole Wheat No-Oil, No Sugar, WFPB

This is a yummy, healthy and satisfying plant-based vegan dessert.  Or maybe you would eat it as an after school snack for kids, bedtime snack for yourself, or mid-day treat. Whatever you prefer, so many options!

Looking for healthy vegan recipe ideas to make with whole wheat flour and cranberries?  Try this recipe.

To make a healthy moist rectangle cranberry cake, from which you can cut cranberry squares.  This recipe is whole-foods plant-based, uses dried coconut soaked in water instead of oil, and uses frozen bananas instead of sugar.

These substitutions create a healthier delivery package – a small amount of whole coconut – complete with fiber and other phytonutrients, plus a nice mild flavour (if you even notice it). Instead of a traditional cake recipe that uses oil.

Other healthy tasty vegan dessert or snack recipes to try (these use apples):

Apple Crumble

Apple Cake

 

Buy Cranberries in Season and Freeze them for Healthy Cranberry Breads and Cranberry cake.

I buy bags and bags of fresh cranberries from Costco before thanksgiving, rinse and freeze them, so I can bake with cranberries all year.  I also enjoy putting these frozen cranberries on my hot oatmeal in the morning. 

Cranberries are tart, and this cake has no sugar, so it is more like a bread, but still tastes nice.

When baking it, you can taste the wet ingredients mixture, to be sure you like the flavour, and sweetness.  

My kids liked this cranberry cake, so things don’t always have to be sweet to be a success. The cranberries are juicy and tasty, and the spices add complex flavour.

Whole Wheat Flour Cakes and Baking

We are loving my baking with whole wheat, it is such a satisfying snack.  They are a bit ugly, but so nice to eat.

Maybe it’s the extra fiber, or nutrients, but we feel so good after eating this cake.

Whole wheat does make the cake more dense, and lumpy looking on the top, but also more filling, without that blood sugar spike and fall you get from white flour.  

This cake is quite low calorie and is full of whole foods that will feed your microbiome, and have been shown to prevent cancer.  Have some cake and be slim too!

 Whole Foods Compared to Traditional Desserts = Better Gut Health

A quick mention here about a book that made it so I can eat this cake happily.

The advice in this book about gradually exercising your gut, by eating a little bit more of a diverse range of plants, especially whole grains like whole wheat is just spot on. Rather than avoiding them.

I’ve realized my IBS goes away when I eat a little bit of the food that is bothering me for a few days in a row.

This book explains why, based on your microbiome changing to be able to digest what you eat.

Eliminating foods is actually the opposite of what we should do.

Following the advice in this book, has really made my IBS go away

It’s been an amazing read for me.

My digestive system has never felt better.

Now I can eat wheat and lovely cakes.

If you ever struggle with bloating or reactions to some plant foods (like wheat) or if you know someone who does, this book may solve that problem for you and them!

So I thought I would share. 🙂

Whole Wheat Vegan Apple Cake No-Oil

Healthy Vegan Whole Wheat Cranberry Bread / Cake - Oil Free, Sugar Free, wfpb

Jeanette
Makes one 9” x 13" rectangle cake, can be cut into squares.
No ratings yet
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 20 mins
Course Dessert, Snack
Cuisine American, Vegan, Whole Foods
Servings 20 pieces
Calories 164 kcal

Equipment

  • 9" x 13" rectangle baking dish.
  • Wax paper or parchment paper (optional, but recommended).

Instructions and Ingredients
  

First, Mix the Following Dry Ingredients in a Large Bowl

  • 3 cups whole wheat flour Or half whole wheat and white.
  • 1 1/2 teaspoons baking soda Ensure is well mixed throughout the dry ingredients.
  • 2 tsp baking powder
  • 3 tsp cinnamon try swapping 1 tsp of the cinnamon for ground cloves.
  • 1 tsp nutmeg
  • 1 teaspoon salt

Second, food processor the following on high, until smooth, to aerate

  • 1/3 cup dried coconut Soaked in water: microwave for 30 seconds with 1/3 cup water, and let sit a few minutes, then add to the food processor.
  • 2 tbsp ground flax Whisked with 6 tbsp of water, then let sit for a few minutes, to make 4 flax "eggs"
  • 1 1/2 cup banana Use ripe frozen bananas instead of sugar. Makes more of a bread, than a cake (less sweet).
  • 1 1/2 cups apples Chopped, peel on is ok. These will be turned to liquid. Or use applesauce.
  • 1/4 cup maple syrup optional
  • 1 tbsp vanilla extract

Third, add and process nuts first to make into pieces, and then add and process cranberries on medium speed to cut most in half.

  • 1 1/2 cups pecans Or walnuts.
  • 4 cups cranberries fresh or frozen

Fouth, pour and mix wet ingredients into the dry

    Fifth, spoon batter into cake pan

      Sixth, bake at 350 for 40 - 50 minutes, until a toothpick comes out very clean

        More Detailed Instructions:

        • Preheat oven to 350° F (175° C)
        • Place wax or parchment paper on bottom of 9x13 glass cake pan, to avoid problems getting the cake out later.

        Mix Dry Ingredients Together in Large Bowl

        • In a large bowl, mix the whole wheat flour, baking soda, baking powder, spices, and salt.

        Mix at High Speed in Food Processor until Smooth - for about a minute to aerate / add bubbles to the cake.

        • Frozen banana (slightly thawed, so you don't damage the food processor)
        • Apples (or applesauce)
        • Maple syrup
        • Vanilla
        • Soaked coconut
        • Soaked flaxmeal / ground flax

        Add Nuts to the Food Processor and Chop on Medium, until nuts are half their previous size.

        • Nuts

        Add Cranberries to the Food Processor, Chop on Medium until many are halved, some should still be whole.

        • Cranberries, chopping the cranberries a bit will help them release moisture when cooking. It's fun when eating to get some whole tart cranberries too.

        Mix Wet into Dry

        • Stir with a spatula in the large bowl, to get the wet and dry well mixed.
          The dough will be very thick, but don't worry, because the cranberries will create juices when they bake.

        Spoon vegan batter evenly into a rectangular cake pan

        • To make the cake easier to get out later, first line the pan with parchment paper, wax paper, or aluminum foil and then spray lightly with oil (optional, makes paper easier to peel off).
        • Lightly smooth the batter mostly flat with your spoon. It should be thick, not runny, but all the flour should be mixed in.

        Bake for 40 - 50 minutes or until a toothpick inserted in center comes out clean.

        • Bake in a preheated 350-degree oven. Check center is cooked, by waiting until a toothpick comes out clean.
        • Remove from oven, cool in the dish for at least 10 minutes. Pop the cake out, upside down, peel the paper off, and continue cooling on a wire rack or towel.
        • Turn right side up, you can put the cake back in the baking dish.
          We put a towel over it and keep it on the counter for snacking for about a week.

        Notes

        Sweetness: To make the cake sweeter, without adding sugar, consider adding 1/2 cup water to the wet mix, then stir 1/2 cup raisins in when you add the wet to the dry.
         

        Nutrition

        Nutrition Facts
        Healthy Vegan Whole Wheat Cranberry Bread / Cake - Oil Free, Sugar Free, wfpb
        Amount Per Serving (1 piece)
        Calories 164 Calories from Fat 63
        % Daily Value*
        Fat 7g11%
        Saturated Fat 1g6%
        Sodium 201mg9%
        Potassium 226mg6%
        Carbohydrates 24g8%
        Fiber 5g21%
        Sugar 6g7%
        Protein 4g8%
        Calcium 41mg4%
        Vitamin C 4mg5%
        Vitamin A 28IU1%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.
        Keyword cranberries, eggless cake, healthy cranberry bread, oil free cake, sugar free cake, vegan birthday cake, wfpb cake, wfpb dessert, wfpb snack, whole wheat baking, whole wheat vegan, whole wheat vegan cake
        Tried this recipe?Mention @veganenvy or tag #veganenvy!
         
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        Low FODMAP Healthy Salad Dressing – Creamy Orange Vinaigrette – No-Oil

        Low FODMAP Healthy Salad Dressing – Creamy Orange Vinaigrette – No-Oil

        Low Fat, Delicious, Low Fodmap Salad Dressing

        Creamy Spicy Orange Vinaigrette, with seeds instead of oil. Use oranges, and white wine vinegar.

        It is easy to make your own healthy and tasty whole foods low fodmap salad dressings, if you have a blender.

        I used this dressing for weeks and weeks before working on other low fodmap dressing variations.  I found it so tasty and satisfying! 

        It’s sweet and spicy, and with a nice white wine vinegar and pumpkin seeds instead of oil, is creamy and kind of fancy.   Other vinegars would likely work also, as long as they are light, delightful ones.  

        Being onion-free and garlic-free, it won’t upset sensitive IBS tummies, and using seeds or nuts instead of oil, means it barely separates, and is whole foods plant based.

        Or, Buy Online

        Also, if you want to order low fodmap salad dressings, there are some low fodmap salad dressing choices here, at the low fodmap Casa De Sante online store.

        Either way, this will help you enjoy salads, without worrying about eating too many fodmaps!

        Spicy Orange Vinaigrette Low FODMAP Salad Dressing – Vegan, Oil-Free, Whole Foods Plant Based

        Blend fresh sweet orange or clementine segments, with a hint of ginger, pumpkin seeds, spicy crushed red pepper flakes, and white wine vinegar to create a slightly spicy and delicious low fodmap salad dressing.

        The pumpkin seeds act as a thickener, and substitute for oil.  Very rich and satisfying.  See here if you are wondering, why no oil on a whole foods plant based diet?

        Pumpkin seeds (reading the bag here) have 30g of protein per 100g, – 30% protein!

        Plus pumpkin seeds are a good source of other really important nutrients: Magnesium, Iron, Zinc, Potassium, and fibre, and they are low fodmap, as well as nut-free.

        Low FODMAP Salad Idea – With This Delicious Low Fodmap Dressing

        For lunch, I’ll throw a couple big handfuls of spring greens, or chopped romaine lettuce in a large bowl.

        Then I add diced green onions, crunchy fresh radishes, sliced yellow pepper, diced cucumber, and some halved cherry tomatoes.

        The coolness of some of those vegetables, tames the spice of the dressing, and to me the green onions make it extra delicious!

        To round out the meal, I’ll add carbs like: leftover chopped potato, wild rice, quinoa, wheat free pasta, or a slice of gluten free toast.  Also I’ll add some more protein: edamame.

        Spoon the dressing generously over the top, it’s good for you after all.

        Delicious!

        Enjoy making your own quick and easy low fodmap salad dressing in 5-10 minutes!

        For More Vegan Low Fodmap Recipe Ideas – Check out this Book

        low fodmap healthy salad dressing in bottle

        Low Fodmap Salad Dressing, Spicy Orange, Vegan Healthy, Low-Fat, Whole-Foods

        Jeanette
        Blend fresh sweet clementine oranges, with a hint of ginger, a nice light vinegar, seeds or nuts and some spicy red pepper flakes; to create a lively and delicious, rich and creamy, low fodmap salad dressing.
        If you don't have pumpkin seeds, peanuts work too. The ginger is optional.
        Onion-free and garlic-free, this salad dressing is low FODMAP. Also works great as a tempeh marinade or sauce. Healthy, a bit sweet, salty, and satisfying, with a spicy kick.
        The seeds act as a thickener, and makes it creamy and rich. Try out different white wine vinegars, you may be surprised how different they can taste from each other.
        Keeps in the fridge for 4-6 days.
        Minor separation occurs, mix lightly before serving.
        5 from 1 vote
        Prep Time 10 mins
        Course Salad
        Cuisine low FODMAP, Vegan
        Servings 6
        Calories 66 kcal

        Equipment

        • Blender

        Instructions and Ingredients
          

        • 1 cup orange 3 small mandarins or clementines, fresh, peeled
        • 1/2 cup pumpkin seeds whole, roasted and salted, or peanuts. But pumpkin seeds are more sophisticated a flavour, and more nutritious.
        • 1/3 cup white wine vinegar the better your vinegar tastes, and smells to you, the better the dressing will be
        • 1/3 cup water
        • 1/4 tsp red pepper flakes crushed, spicy, or more to taste
        • 1/2 tsp salt add more to taste
        • ½ tsp ginger powder
        • Peel the oranges and separate the segments. I don't worry about seeds, I just blend them in.
        • Add all ingredients to a high speed blender.
        • Blend until smooth.
        • Taste and adjust amounts to your preference.
        • Spoon over your salad and mix in.

        Notes

        Store in a container in the fridge for 4- 6 days. Slight separation may occur, stir or shake before using.
        If you want it thicker, increase the amount of seeds or peanuts. 
        I buy bulk pumpkin seeds at Costco. 

        Nutrition

        Nutrition Facts
        Low Fodmap Salad Dressing, Spicy Orange, Vegan Healthy, Low-Fat, Whole-Foods
        Amount Per Serving (1 /6th of recipe)
        Calories 66 Calories from Fat 45
        % Daily Value*
        Fat 5g8%
        Saturated Fat 1g6%
        Sodium 222mg10%
        Potassium 99mg3%
        Carbohydrates 3g1%
        Fiber 1g4%
        Sugar 1g1%
        Protein 3g6%
        Calcium 9mg1%
        Vitamin C 6mg7%
        Vitamin A 25IU1%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.
        Keyword dressing, low fat, low fodmap salad dressing, salad, Whole Foods
        Tried this recipe?Mention @veganenvy or tag #veganenvy!
         
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        Healthy Apple Crumble (Apple Crisp, Apple Cobbler) Whole-Foods Plant-Based, Vegan, Gluten Free Dessert

        Healthy Apple Crumble (Apple Crisp, Apple Cobbler) Whole-Foods Plant-Based, Vegan, Gluten Free Dessert

        Whole-Foods Plant-Based Apple Crisp / Crumble No-Oil, Nuts Instead of Butter

        This is a yummy, healthy and satisfying plant-based vegan dessert, after school snack for kids, bedtime snack for yourself, mid-day treat… Whatever you prefer, so many options!

        To make an apple crumble / apple crisp recipe that is more whole-foods plant-based, this recipe uses nuts instead of butter, in the oat topping.

        With pecans, or cashews, you will still get that mouth feel, and satisfaction, that fat gives, but in a healthier delivery package (the natural whole nut).

        Nuts have antioxidants, fiber, and nutrients that margerine, oils and butter do not have.  Plus, nuts are crunchy, a great texture for a crispy apple oat topping. 

         

        How Do You Get the Apple Crumble Topping to Stay Together Without Butter?

        Lemon juice.  Fat free lemon juice.  Use a food processor, oats, spices, nuts, sugar, and lemon juice.  So easy, and if you don’t over process them, you’ll get a healthy vegan crumble fruit dessert that’s  just right.

        The lemon in the topping and spices on the apples, help this last for days on the counter, natural preservatives I suppose.  Lasts longer in the fridge, the topping stays firm.

        If you use freshly squeezed lemon juice, you are again increasing your antioxidants and other nutrients.

        What Kind of Apples to Use in Apple Crisp?

        You can use peeled apples, or leave the peels on your apples (will result in a drier fruit filling, but still tastes good).  You can use green apples, or red, or crabapples.  Each type of apple will taste a little different.  

        If you make apple dessert often enough, you might start to adjust the sugar content lower, or higher, when you know the apples are sweeter or more tart.

        Cornstarch Makes it Gluten Free

        To thicken the apple filling, follow the instructions to sprinkle the cut apples with a lovely blend of warming spices, cornstarch, and a small amount of your favourite sugar. Makes for a decent consistency, rather than being too juicy, and cornstarch is gluten-free.

        Oats are naturally gluten free as well.  If you are super sensitive, you can buy some that are also labelled gluten free – meaning they have not been processed in a facility that processes grains with gluten.

        Whole Foods Compared to Traditional Desserts 

        This recipe won’t taste as sweet, or as buttery, as a traditional apple crisp, but it allows you to gently enjoy the natural taste of the apples.  

        Also you won’t have a sugar crash, or regret eating this vegan dessert.  It should make you feel really good in your tummy, and in your body, after eating! 

         

        slicing apples

        Healthy Apple Crisp (Apple Crumble) Gluten Free, Vegan, No-Oil

        Jeanette
        Incredibly simple to make, and very tasty! This low-calorie, healthy, gluten-free, oil-free, no-butter apple crisp / apple crumble recipe has an oat crumble topping that is crisp, not soggy, and is held together by lemon juice and enhanced by nuts (without butter or margarine).
        For this recipe, I often use crabapples from my apple tree, but green apples and red apples work as well.  
        A touch of cornstarch in the filling ensures your apple crisp is not watery, it will thicken, and  have a consistency like apple pie, but be gluten-free.
        Even sour tasting apples transform into a delicious healthy dessert, or snack, without much added sugar. The nuts taste so good, you won't miss the butter at all!
        5 from 1 vote
        Prep Time 15 mins
        Cook Time 40 mins
        Total Time 55 mins
        Course Dessert, Snack
        Cuisine American, Canadian, Plant Based, Vegan, Western
        Servings 12 servings
        Calories 238 kcal

        Equipment

        • 3 Quart Casserole Dish, Uncovered
        • Food Processor

        Instructions and Ingredients
          

        For the Apple Filling:

        • 9 cups apples Green or crabapples work well. Sliced (I use an apple slicer) peels on or off. A large apple yields approx. 1 1/2 cups. Better to use more apples than not enough.
        • 2 tbsp cornstarch
        • 1 tsp ground cinnamon
        • 1/2 teaspoon ground nutmeg
        • 1/4 cup sugar white sugar mixes in well, that's what I prefer

        For the Oat Topping:

        • 3 cups oats rolled, quick cooking
        • 1/3 cup sugar or dry sweetener of your choice. Lately I use brown sugar (packed), for the color, white also works.
        • 1 1/4 cup pecans I keep my pecans in the freezer.
        • 1 1/2 teaspoon ground cinnamon
        • 1/4 teaspoon ground nutmeg
        • 1/2 cup lemon juice fresh squeezed or bottled, about 2 lemons.
        • 2 tbsp water if needed - see notes about how to process the topping for the consistency you want.
        • Preheat oven to 350° F, take out a 3 Qt, or 9 x 13 casserole dish, no lid required.  

        Prepare the Fruit Filling

        • Peel and cut apples, into evenly sized cubes, or thin slices.  The smaller you cut the apples, the juicier it will be. Also it will cook faster.
          Time saving tip: You can push a slicer through each apple to make 6 or so pieces, then cut each slice lengthwise in half.  
          Option: leave the peels on. Note: It will take longer to cook this way.
        • Spread apples evenly into the casserole baking dish, with love. 🙂
        • Use a fork, in a small bowl mix: cornstarch, cinnamon, nutmeg and sugar until well combined and lump free.  
          Sprinkle evenly over the apples.
          No stirring required.

        Prepare the Crumble Topping

        • Process Dry Ingredients: In a food processor, on med-high speed, blend oats, sugar, pecans, cinnamon, and nutmeg just until mixed, the pecans should still be a bit chunky. About 15-20 seconds.
          You aren't trying to turn the nuts into flour.
        • Add Water to Lemon Juice: While processing on medium, or low, slowly add the lemon juice and water to make the mixture crumbly, sticky, and moist. The mixture should start climbing the walls.   About 1-2 minutes on low.
          Important: stop processing before it gets too lumpy / stuck together, or it will be too wet to sprinkle easily.
          Moisture content of your nuts / oats makes a difference, so this takes some technique and adjustments here!
          To make the topping lumpy (I like clumps, but my kids don't), process longer on fast speed, with more liquid, and it will form into little balls.  
          To make the topping more even, process less and don't add any extra water.
          You are in control of your topping consistency!
        • Spread the oat topping crumble evenly over the apples.  If you did over process, don't worry, you can break up any lumps with a large spoon, in the food processor, then spread it over. It will still taste great!
        • Bake for 30-40 minutes, uncovered.
          Check at 20 minutes, and every 10 minutes after, to make sure the topping isn't burning. I think fresh lemon juice might burn more easily than bottled lemon juice. Still testing this out...
          The apple crisp is done when the fruit is bubbling and the topping is light brown in the center. 

        Notes

        I'm learning, the smaller / thinner the apple pieces are cut, the more juicy it will be.  
        One time I used old apples (had been in my fridge for about 8 weeks, yes a little embarrassing, but this happens to me).  They were dried out, and didn't produce enough juice to mix with the sprinkled cornstarch mix.  I ended up adding about 1 cup water in the bottom of the dish and finished it in the microwave.  Lesson learned - don't use dried out apples!  Or put water in if you do.
        We don't mind it being a little different each time!  Always gets all eaten up!

        Nutrition

        Nutrition Facts
        Healthy Apple Crisp (Apple Crumble) Gluten Free, Vegan, No-Oil
        Amount Per Serving (1 / 12th of recipe)
        Calories 238 Calories from Fat 81
        % Daily Value*
        Fat 9g14%
        Saturated Fat 1g6%
        Sodium 51mg2%
        Potassium 212mg6%
        Carbohydrates 39g13%
        Fiber 5g21%
        Sugar 19g21%
        Protein 4g8%
        Calcium 28mg3%
        Vitamin C 7mg8%
        Vitamin A 51IU1%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.
        Keyword apples, crisp, crumble, gluten free, gluten free dessert, gluten free snack, healthy dessert, healthy gluten free apple crisp, no-oil, nuts, oats, pecans, Plant Based, quick, vegan, vegan dessert, Whole Foods
        Tried this recipe?Mention @veganenvy or tag #veganenvy!
         
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