Recipes 8 | IMPACT Magazine

Coconut Flour Pancakes

Hannah Sunderani

Made with coconut flour and gluten-free baking flour, enjoy as a delightful and satisfying brunch post-run. Prep Time – 10 minutesCook Time – 20 minutesServings...

Rice Paper Bacon

Candice Hutchings

Prep time – 20 minutesCook times – 7 minutesServes – roughly 30 pieces Ingredients 8-10 pieces of rice paper4 Tbsp. nutritional yeast1 Tbsp. garlic powder4 Tbsp....

Quesadillas with Mushroom Bacon

Nisha Vora

These indulgent, vegan quesadillas are packed with a hearty tofu scramble, a smoky and chewy mushroom bacon, lots of vegan cheese, and served with...

Black Bean and Tomato Soup with Toasted Fennel Seed

Anna Pippus

Serves 4 INGREDIENTS 2-3 tsp. extra virgin olive oil,plus more for serving1 ½ tsp. fennel seeds 1 medium onion, diced4 cloves garlic, minced1 tsp. dried oregano2 bay...

Creamy Chickpea and Dumpling Soup

Caroline Doucet

Done in about 30 minutes, this is an easy, delicious vegan substitute for the classic chicken and dumpling soup. It’s packed with flavour from fresh...

Dark Chocolate Almond Freezer Fudge

Caroline Doucet

Enjoy this delicious vegan freezer fudge with a rich roasted almond and chocolate flavour. All you need is 15 minutes of preparation and a few basic ingredients.

Winter Vegetable Soup with Chickpeas & Wild Rice

Heidi Richter

Parsnips and celery seed create a subtle earthy sweetness in the broth, which makes this soup taste divine. Top with fresh parsley and serve...

Mushroom Udon Noodle Soup

Nisha Vora

This vegan soup is delicious, flavourful, and packed with umami. Prep Time – 25 minutesCook Time – 35 minutes Serves 4 INGREDIENTS 1 (14-oz.) block of firm tofu1...