Gluten-Free Oat Pasta

Gluten-Free Oat Pasta is everything warm & cozy for the holiday season. Not only is this recipe so simple and versatile, but it’s also so good. With only 3-ingredients, you can turn out a hearty meal in 45 minutes.

This oat pasta is filled with fiber which is optimal for digestion and heart health. If you want to be adventurous, you can even toast up your oats prior to blending them into flour.

This is my new staple oat pasta recipe that will keep me warm & cozy all season long.


Gluten-Free Oat Pasta with Back Roads Granola Just Oats

Course Main Course
Keyword gluten-free, vegetarian


  • Stand Mixer


  • 1 ½ cups oat flour
  • 2 eggs
  • 2 tablespoon olive oil


  • In a stand mixer, add oat flour, eggs, and oil and mix on low to incorporate all of the ingredients together. Once the dough begins to come together, you may want to finish kneading the dough by hand until you have a smooth dough.
  • If the dough is too crumbly, add some water one tablespoon at a time.
  • Cover the dough in cling wrap and let sit for at least 30 minutes.
  • Divide the dough into four sections.
  • Dust your work surface with oat flour, use a rolling pin to roll out the pasta dough as thin as you can. Use a sharp knife to cut dough into noodles at your desired width.
  • Bring a large pot of salted water to a boil. Add pasta and cook for 3-4 minutes. Stir gently to make sure the pasta doesn’t stick. Drain the pasta and top with your favorite sauce.

Kale, Roasted Sweet Potato, and Black Bean Wrap


Kale, Roasted Sweet Potato & Black Bean Wrap

Course Snack
Keyword kale, vegetarian, wrap
Prep Time 25 minutes
Servings 1 serving


  • air fryer


  • 1/4 cup sweet potato, chopped in 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoons smoked paprika powder
  • ½ teaspoon salt
  • 1 cup chopped kale
  • 1/4 cup cooked black beans
  • 1/4 cup cooked quinoa
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon unsalted pepitas
  • 10" inch spinach wrap

Tahini Dressing

  • 2 tablespoons tahini
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced garlic
  • salt & pepper to taste


  • Peel and cube the sweet potatoes into ½ inch pieces.
  • Transfer the sweet potatoes to a bowl. Add the olive oil and smoked paprika. Toss well.
  • Preheat the air fryer to 400°F. Add sweet potatoes to the air fryer and spread them in a single layer.
  • Air fry for 10-12 minutes. Shake the basket at about halfway through cooking minutes.
  • While sweet potatoes are cooking, whisk tahini, lemon juice and garlic in medium bowl. Add salt and pepper to taste.
  • Add kale to dressing and mix until bright green and shiny and the volume is reduced by about half. Add beans, quinoa, feta, and pepitas until evenly combined.
  • Serve in spinach wrap.

Sweet and Savory Baked Oats with Back Roads Granola

Paid Promotion by Back Roads Granola

Gone are the days of boring, bland, oats the world once knew. Baked oats are really where it’s at! If you’re on the fence about trying savory oats, I can tell you now, this savory baked oats inspired by The Korean Vegan juk oats will CHANGE YOUR MIND. You’ll wonder why it took you so long to convert.

For these recipes, you will need to blend your Back Road Granola Just Oats into an oat flour. I used my high-power blender and pulsed for about 30 seconds.

Plant-Based Nacho Burgers with Spicy Mayo

I absolutely love Aldi & I have since I was a wee little thing.

My grandparent’s lived in Franklin, Pennsylvania, and I remember spending countless summers up there. I always looked forward to going to the store where we put a quarter in the cart. My Gramps would search in his pocket for a quarter and occasionally a Luden’s wild cherry lozenge would accompany it.

Aldi has come a long way over the last 20 years and still remains incredibly kind on our grocery budget.

Need a burger to spice up your Labor Day this recipe is it.


Plant-Based Nacho Burgers

Course Main Course
Cuisine American
Keyword Burgers, grill
Prep Time 30 minutes
Servings 4 people


  • 4 Aldi Black Bean Chipotle Veggie Burgers
  • ¼ cup Specially Selected Premium Four Pepper Restaurant Style
  • 4 slices cheese
  • ¼ cup guacamole
  • 8 blue corn tortilla chips
  • 4 Specially Selected Brioche Buns

Spicy Mayo

  • 1/2 cup vegan mayo
  • 1 tablespoon Sriracha

Optional: shredded lettuce, jalapenos, olives, pice de gallo, corn, green onions


    • Cook burgers following package directions.
    • While burgers are cooking, mix together mayo and Sriracha and set aside.
    • Toast buns. Once burgers are done, build sandwich by spreading 1 tablespoon spicy mayo on bottom buns, layer 1 tablespoon guacamole, patty, two tortilla chips, a slice of cheese, and 1 tablespoon salsa.


    Save extra spicy mayo in fridge for up to 3 weeks.

    Planted-Based Chocolate Mousse

    Today, I want to introduce you to this delicious Plant-Based Chocolate Mousse made with tofu. Why? Honestly, I think this might be tofu’s biggest flex. Tofu can literally replace eggs in scrambles and chicken in my favorite Asian dishes and now chocolate mousse!

    Tofu is an incredibly versatile food. It takes up the favor of your seasonings and added flavors.

    If you haven’t tried tofu yet, this mousse can be your gateway introduction to it.

    The blended tofu provides a creamy and airy base.

    Tofu is commonly a point of debate whether it’s the GMOs or the estrogen. Research has so far not found GMOs to be harmful to human health.

    If you’re worried about GMOs, there are non-GMO tofu brands.

    Soy contributing to feminizing in men is another myth that has been debunked but continues to circulate within the interwebs.

    Tofu is a high-protein food that contains all of the essential amino acids. This makes soy one of the only plant sources that are a complete protein. It also provides fats, carbs, and a variety of vitamins and minerals.

    Okay, enough talk, grab a block of tofu, and whip this up for dessert this evening.


    Plant-Based Chocolate Mousse with Berries

    Course Dessert
    Prep Time 1 hour 30 minutes
    Servings 8


    • Microwave
    • Blender


    • 8 ounce tofu, drained
    • ¾ cup semi-sweet mini chocolate chips
    • 3 tablespoons milk of your choice
    • 2 tablespoons unsweetened cocoa powder
    • 1 tablespoon maple syrup or honey
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ½ cup fresh berries
    • Fresh mint, whipped cream (optional)


    • Place the tofu in a blender or food processor. Blend until crumbly. Set aside.
    • In a microwave-safe glass bowl, add the chocolate chips, milk, and cocoa powder.
    • Microwave in 30 seconds intervals, stirring in between each until the chocolate is melted (about 1½-2 minutes total)
    • Add the melted chocolate mixture, maple syrup, vanilla, and cinnamon to the tofu in the blender, blend until smooth and small air bubbles form, about 1-2 minutes.
    • Refridgerate mousse in an airtight container for 1-hour.
    • Serve with fresh berries and mint.
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