4 Healthy Vegan Recipes With Pure Maple Syrup (2024)

Author: Fablunch

Ingredients

Arugula, Pear and Walnut Salad With Maple Mustard Dressing (Serves 4)

• 6-8 cups arugula
• 2 pears
• ½ cup chopped walnuts
• 2 tbsp Dijon mustard
• 1 tbsp pure maple syrup
• 1½ tbsp lemon juice
• 1 tbsp olive oil
• salt and pepper

Easy Veggie Stir-Fry (Serves 4)

• 1 small red onion, chopped
• 1 red bell pepper, chopped
• 2 medium carrots, sliced
• ½ bunch of asparagus, chopped
• 1 tbsp grapeseed oil
• ¼ cup soy sauce
• 2 tbsp pure maple syrup
• 1 garlic clove, minced
• 1 tbsp ginger, grated
• ¼-1/2 tsp red pepper flakes
• ¼ tsp black pepper
• 2 tsp arrowroot powder or cornstarch

Chocolate Chip Maple Granola Bars (Makes 10-12 bars)

• 1½ cups rolled oats
• ¼ cup sunflower seeds
• ¼ cup chia seeds
• ¼ cup hemp seeds
• 1¼ cup quinoa puffs
• ¼ cup shredded coconut
• ¼ cup mini vegan chocolate chips
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup pure maple syrup
• ¼ cup almond butter
• 2 tsp vanilla

No Bake Mini Pecan Pies (Makes 12 Mini Pies)

• 1¼ cup almonds
• ¼ cup pure maple syrup
• pinch of salt
• 1 cup pecans
• 1 cup dates
• ¼ cup pure maple syrup
• ¼ tsp vanilla

Directions

Arugula, Pear and Walnut Salad With Maple Mustard Dressing

1. To toast the nuts, heat a large pan over medium heat and add walnuts in a single layer. Toast stirring frequently for 5-7 minutes. Season with a little bit of salt and pepper if desired.
2. Next prepare the dressing by combining Dijon mustard, maple syrup, lemon juice, olive oil, salt and pepper in a small bowl.
3. Thinly slice the pears.
4. Place arugula in a large bowl. Then add sliced pears, walnuts and drizzle with the dressing.
5. Serve right away.

Easy Veggie Stir-Fry

1. Combine all sauce ingredients in a bowl and whisk well.
2. Heat grapeseed oil in a large pan over medium/high heat.
3. Add onion and carrots and cook for 5 minutes stirring occasionally.
4. Add asparagus and red pepper and cook for about 3 minutes while continuing to stir.
5. Finally, pour in the sauce and cook for 1 minute while constantly stirring.
6. Serve as a side or over rice.

Chocolate Chip Maple Granola Bars

1. Line a 9" square pan with parchment papper.
2. In a large bowl, combine oats, quinoa puffs, sunflower seeds, chia seeds, hemp seeds, coconut, chocolate chips, cinnamon and salt. Mix well.
3. In a small saucepan, whisk together almond butter, maple syrup and vanilla. Heat for 3-4 minutes over medium heat.
4. Allow the mixture to cool down a bit before adding to the rest of the ingredients.
5. Pour the almond maple mixture over the dry ingredients and stir well to combine.
6. Transfer the mixture to the prepared square pan and press down with your hands. You can also use a mason jar to roll over the mixture.
7. Place in the freezer for 15-20 minutes to set.
8. Remove the freezer and cut into bars with a serrated knife.
9. Store in an airtight container in the fridge for up to 2 weeks.

No Bake Mini Pecan Pies

1. To make the crust, place almonds in a food processor and process until ground. Add ¼ cup of maple syrup and a pinch of salt and process to combine.
2. Line a muffin tin with cupcake liners.
3. Place 1 tbsp of the crust into each cup and flatten with a spoon or your fingers.
4. Add pecans to the food processor and process until ground.
5. Soak dates in hot water for 1-2 minutes. Then add to the food processor and combine with pecans until a thick paste is formed.
6. Add maple syrup and vanilla and continue processing for about 30 seconds.
7. Evenly divide the filling between the cups.
8. Place pecan halves on top of each mini pie.
9. Chill in the freezer for 20-30 minutes to set.
10. Store in the fridge for up to 1 week.