Jenna Urben

SHEET PAN SWEET PEPPER NACHOS🌶 Perfect for an afternoon snack, game day, or even a fun lunch! They’re dairy-free, plant-based, and delicious INGREDIENTS 1 pound mini sweet peppers 1 15-oz can black beans, drained and rinsed 1 15-oz can corn, drained and rinsed 1 lime, juiced 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon cumin 1 bag vegan shredded cheese 1 jalapeño, sliced 1 tomato, chopped 1/2 red onion, chopped Salt and pepper, to taste DIRECTIONS Place sliced mini sweet peppers on a baking sheet and set aside. Combine remaining ingredients in a small bowl then spoon mixture into the peppers. Top with vegan shredded cheese and any other toppings you have. Bake at 400F for 10 minutes, until cheese is melted. Remove from oven and serve immediately. If you’re feeling extra festive, drizzle with some vegan cheese sauce and serve with salsa and guac! SAVE this recipe & TAG @theurbenlife if you make it🥑

NEW: Coat creamy dairy-free vodka sauce over pasta for a quick and easy vegan penne alla vodka❤️ INGREDIENTS 3 tablespoons olive oil 1/2 cup minced yellow onion 3 cloves garlic, minced 6 ounces tomato paste 1/4 cup vodka 14 ounces canned coconut cream (or canned coconut milk) 1 pound penne pasta Salt, pepper, red pepper flakes, to taste DIRECTIONS Heat the olive oil over low-medium heat. Cook the onion until soft and translucent. Add the garlic and sauté until fragrant. Stir in the tomato paste. Lower the heat and stir in the vodka. Let simmer for about 10 minutes. Add the coconut cream or coconut milk, salt, and red pepper flakes. Stir to combine and let simmer for about 5 minutes.
 Meanwhile, cook pasta according to package instructions. Once cooked, drain and transfer to skillet with sauce, reserving about 1-2 cups of pasta water. Stir everything together until well incorporated. Add reserved pasta water until desired consistency is reached. Leftovers should be stored in an airtight container in the fridge for up to 5 days. The sauce will naturally thicken up, so you may need to add a little water when reheating. SAVE this recipe & TAG @theurbenlife if you make it😚 FULL BLOG POST WITH SUBSTITUTIONS AND FAQ: theurbenlife.com/2021/01/15/vegan-vodka-sauce-penne-alla-vodka

HOMEMADE BAGEL BITES🍕 Comforting, crispy, chewy, cheesy pizzas on top of mini bagels - need I say more? INGREDIENTS 1 package mini bagels, sliced 1 jar pizza sauce 1 package dairy free mozzarella style shreds Freshly chopped basil DIRECTIONS Preheat oven to 400F and line a baking sheet with parchment paper. Place mini bagels on prepared baking sheet, top with pizza sauce, vegan shredded cheese, any additional toppings, and freshly chopped basil. Bake for 10 minutes, or until bagel is crispy and the vegan cheese has melted. Serve immediately and enjoy! Tell me how you’re celebrating national bagel day today🥯

ad 🎉GIVEAWAY CLOSED🎉 I’m partnering with @ShopVejii to giveaway a $100 Gift Card to buy delicious vegan and plant-based groceries at ShopVejii.com! They offer awesome vegan products, like this vegan sausage, perfect for a wholesome hash
 HOW TO ENTER: 1. Like This post 2. Follow @ShopVejii & me @theurbenlife 3. Tag 3 friends in the comments below (each extra tag is an entry!) 4. Share this post to your story for an extra entry! Vejii is donating $1 worth of Plant-Based Protein to food banks across America for every follower they get during January🌱 Contest expires January 20th, 2021 Midnight PST — RULES: This giveaway is not sponsored, endorsed or administered by, or associated with Instagram. 🇺🇸 This Promotion is open to legal residents of the fifty (50) United States. Giveaway hosted by @ShopVejii. Winner will be contacted by DM on Instagram to receive the prize. If we don’t hear back from the winner after 48hrs a new winner will be chosen at random. Thank you and good luck!

NEW: HOMEMADE MARINARA🍅 This quick and easy sauce comes together with common pantry ingredients, making it the perfect addition to pasta night. Meal prep and freezer friendly! INGREDIENTS 2 tablespoons olive oil 1 medium yellow onion, finely diced 3 garlic cloves, minced 28 ounce can whole tomatoes with juice 28 ounce can crushed tomatoes 2 tablespoons tomato paste 1/4 cup fresh basil, chopped 1 teaspoon dried oregano 1 teaspoon sugar 1/2 teaspoon crushed red pepper flakes 1/2 cup water DIRECTIONS In a large pot, heat olive oil over medium heat and cook onion until soft. Stir in garlic and cook until fragrant. Add whole tomatoes and break apart using the back of a wooden spoon. Stir in remaining ingredients and simmer uncovered for 30 minutes. If you want a silky smooth sauce, use an immersion blender and blend until desired consistency!
 Store in an air-tight container in the refrigerator for up to 5 days or freezer for up to 3 months. SAVE this recipe & TAG @theurbenlife if you make it! DM for clickable recipe link FULL POST: theurbenlife.com/2020/08/10/quick-and-easy-marinara-sauce

NEW: Vegan Cinnamon Rolls❤️ No dairy, no eggs, no problem! The simple tangzhong starter gives these buns the perfect chewy texture we all know and love. The tangzhong method starts by cooking a small amount of the flour and liquid before adding it to the remaining ingredients. Simply whisk together non-dairy milk and flour in a small saucepan until there are no lumps. Warm over medium heat, whisking occasionally, until thickened. It takes just 3 minutes and completely transforms the dough! The end result makes the dough able to retain liquid, so the cinnamon rolls will be easier to work with, plus the baked treats will be softer, more moist, fluffier, and best of all – have a longer shelf life. WANT THE FULL RECIPE? Drop a comment below, send me a message @theurbenlife, or tap the link in my bio

NEW YEAR, SAME ME💃 These peanut tofu bowls are versatile, packed with protein, and perfect for meal prep! They come together with a base of rice topped with baked tofu, crispy broccoli, strips of bell pepper, shredded carrots, and a drizzle of homemade peanut butter sauce INGREDIENTS 2 cups cooked white rice 1 block of extra firm tofu, pressed and cubed 1 tablespoon cornstarch 1 head of broccoli, cut into florets 1 red bell pepper, cut into strips 1 tablespoon olive oil 1 teaspoon salt For the peanut sauce: 1/2 cup peanut butter 1/4 cup soy sauce 1/4 cup rice vinegar 1/4 cup water, plus more to thin 2 tablespoons agave 1 tablespoon vegetable oil 1 tablespoon fresh lime juice 1 garlic clove, minced 1/2 tablespoon grated ginger Additional topping ideas: Shredded carrots, chopped peanuts, sliced green onion, sesame seeds DIRECTIONS Preheat oven to 400F and prepare a baking sheet. Coat cubes of tofu in olive oil and cornstarch then transfer to one side of the prepared baking sheet. Arrange broccoli florets and strips of bell pepper on the other side of the baking sheet. Drizzle with olive oil and salt. Bake for 30 minutes, flipping once halfway through. As the tofu and veggies bake, prepare the peanut sauce by whisking or blending everything together. Taste and adjust seasoning, if needed. To thin out the sauce, add water one tablespoon at a time until desired consistency is reached. To assemble bowls: Scoop desired amount of rice into bowls then layer tofu, broccoli, peppers, and shredded carrots on top. Drizzle with peanut sauce, top with chopped peanuts, and garnish with sliced green onion and sesame seeds. Enjoy! SAVE this recipe & TAG @theurbenlife if you make it. DM for full blog post♡

AD This vegan skillet queso is full of flavor, slightly spicy, cheesy, and delicious! Serve with tortilla chips for the ultimate homegating appetizer and game day snack Kick your queso up with @elyucateco_hotsauce🌶️ It's the #1 habanero sauce in the US for a reason! Their quality sauces are made from the whole fruit of the pepper, making them flavorful and bold INGREDIENTS 1 cup raw cashews 1 cup water 1/2 red bell pepper, chopped 2 tablespoons nutritional yeast 2 tablespoons chili powder 1 tablespoon hot sauce 1 tablespoon lime juice 1 tablespoon tapioca flour 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon salt 1 (14-ounce) can vegan chili 1 (10-ounce) can diced tomatoes with green chiles, drained DIRECTIONS Place all ingredients together in a blender and blend until smooth. Transfer to skillet, pour in vegan chili and drained diced tomatoes with green chilies, and stir to combine. Taste and adjust seasoning, if needed. Let warm on low heat. Serve with tortilla chips and enjoy!
 For full post with substitutions and FAQ: https://theurbenlife.com/2020/12/30/vegan-skillet-queso/ Want a chance to win some El Yucateco tailgating swag? Enter their sweepstakes here: http://bit.ly/ElYucatecoSweeps. It began on 11/21/2020 12:00AM America/Chicago and ends on 1/24/2021 11:59PM. #FlavorBlitz #BlitzWithFlavor #VeganQueso #DairyFreeRecipes

DAIRY-FREE HOT CHOCOLATE FOR 2🍫 Keep warm all winter long with this classic quick & easy vegan beverage. Top with homemade marshmallows and crushed peppermint for a festive treat INGREDIENTS 2 cups dairy-free milk 1/4 cup chopped dairy-free chocolate 2 tablespoons cocoa powder 1 tablespoon maple syrup 1 teaspoon vanilla extract DIRECTIONS Place all of the ingredients in a small saucepan and warm over medium heat. Whisk until everything is melted and combined. Serve warm and enjoy! SAVE this recipe & TAG @theurbenlife if you make it

Veganized Christmas Morning Casserole🌟 This eggless breakfast casserole comes together with layers of tofu scramble, crispy tater tots, and dairy-free cheese INGREDIENTS 1 small onion, diced 1/2 cup sliced mushrooms, diced 2 cloves garlic, minced 1 pound extra firm tofu, drained and pressed 1/2 teaspoon turmeric 1 tablespoon nutritional yeast Salt and pepper, to taste 1 package plant-based shredded cheese 1 bag frozen tater tots DIRECTIONS In a large skillet, warm a little olive oil over medium heat. Cook onion, mushrooms, and garlic. Crumble in tofu and stir to combine. Season with turmeric, nutritional yeast, salt, and pepper. Let cook for about 5 minutes.

Meanwhile, bake tater tots in a casserole dish at 450F for 15 minutes. Remove tots from oven and lower temp to 350F.

Transfer tofu scramble to casserole dish, covering tater tots. Top with desired amount of dairy-free cheese. Bake for an additional 15-20 minutes and enjoy! Serve with ketchup, salsa, or hot sauce. Store leftovers covered in the fridge for a few days! FULL RECIPE: theurbenlife.com/2017/12/20/tofu-scramble-tater-tot-casserole

HOMEMADE GINGERBREAD LATTE☕ Whip up a warm and cozy latte from the comfort of your own home! My recipe comes together with 7 common ingredients and is dairy free, gluten free, and vegan friendly INGREDIENTS 2 cups freshly brewed coffee 2 tablespoons molasses 2 tablespoons maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground clove 1 1/2 cups almond milk DIRECTIONS Pour coffee into a mixing bowl and whisk in molasses, maple syrup, ground cinnamon, ground nutmeg, and ground clove. Place almond milk (or non-dairy milk of choice) in a small microwave-safe bowl and heat until foamy, then stir into mixture. Divide into two mugs and serve immediately! SAVE this recipe & TAG @theurbenlife if you make it theurbenlife.com/2019/12/02/vegan-gingerbread-latte