This tasty, tropical vegan green smoothie has only four ingredients, and it’s one of my favourite quick and easy breakfasts. Loaded with spinach, pineapples, orange juice, and bananas, it’s so creamy and deliciously smooth!
It’s January, and although it’s a little cliche, I’m starting the new year with this tropical green smoothie. This is one of my favourite quick breakfast recipes, and one of the best ways to kick my body into gear after indulging over the holidays. It’s easy to make in the blender , packed with delicious fruits and greens, and extra creamy while being 100% vegan.
What Makes This My Best Green Smoothie Recipe
- Vegan AND creamy. Even though this vegan green smoothie doesn’t contain dairy like milk and yogurt, it’s still silky smooth and thick, with an almost ice cream-like texture. My secret? Frozen bananas !
- 4 ingredients. You only need bananas, spinach, pineapple, and orange juice. That’s it. Of course, you can always customize this smoothie recipe with any in-season fruits, veggies, and your choice of add-ins.
- Super filling. Really. Frozen bananas make this green smoothie creamy, but they also make it sweet, filling, and satisfying.
Notes on the Ingredients
With only 4 ingredients (and easy ones to find, at that), this smoothie can be whipped up at pretty much any time of the year. I’ve included notes below, and you’ll find the full printable recipe in the recipe card after the post.
- Pineapples – Chopped pineapple adds body and a burst of freshness to the smoothie. I recommend using fresh pineapples over canned whenever possible. You could also use frozen pineapples.
- Fresh Spinach – Swap spinach with kale if desired, but spinach is my #1 choice because of how well it blends together. Kale tends to leave rougher chunks in the smoothie if you don’t blanch it first. Spinach also gives it that beautiful green colour.
- Chopped Bananas – Bananas keep you full while also adding natural sweetness to the smoothie, so you don’t need to add any sugar to the recipe.
- Fresh Orange Juice – I recommend choosing oranges that are more on the sweet side than tart. You can choose to freshly juice them or buy orange juice from the store.
How to Make This Vegan Green Smoothie (Step-by-Step)
Like my other smoothie recipes, making this vegan green smoothie is as easy as adding your ingredients to a blender and hitting “go!”
Combine the ingredients.
- Combine the ingredients. Start by adding the pineapples, spinach, bananas, and orange juice to a high-powered blender.
- Blend. Blend it all together until smooth, pausing to scrape down sides if needed. Done! I recommend drinking this immediately. However, this will last in your fridge for a maximum of two days.
Tips to Remember
- Use a high-powered blender. Good brands are Vitamix, Ninja, or NutriBullet.
- Use fresh fruit whenever possible. I highly recommend using fresh or frozen versions of these fruits over canned versions. It’ll yield the best taste.
- Make-ahead. If you want to meal prep the smoothie ingredients, you can freeze all of the ingredients (except the orange juice) and store them in a freezer-safe zipped bag. Pre-portion each smoothie in a reusable container, so all you have to do is pour all ingredients in the blender and turn it on.
Dietary Swaps and Substitutions
- Use kale instead of spinach. I used spinach for mine, but you could easily substitute kale if you want, like I do for my strawberry kale smoothie . I would recommend blanching the kale for one minute first, so it blends more smoothly and is easier to digest.
- Make a protein smoothie. If you’ve just finished a killer workout, add a scoop of plant-based protein powder. This will keep you full for longer.
- Make it extra creamy. Add in a scoop of coconut yogurt, homemade vegan yogurt , nut milk, or coconut milk (like my strawberry coconut smoothie ) for an ultra-creamy, richer texture.
- Superfood add-ins. Add in chia seeds, flax seeds, more fruit, coconut shreds, berries, or anything else to your liking.
- Swap the orange juice. You could also use apple juice, mango, pear, or any juice you’d like. Coconut water would also be refreshing.
How to Store
- Refrigerate. If you have leftovers, keep the smoothie in the fridge tightly covered for up to 2 days.
- Freeze. You can freeze your green smoothie in a freezer-safe container for up to 2 months and thaw it in the fridge before you sip it.
Thickening this smoothie is as easy as adding another frozen banana. Another option is to add chia seeds, which act as a natural thickener.
Other good fruit choices are strawberries, blueberries, and mango.
Yes. Serve this green smoothie in a bowl topped with coconut, granola, fresh fruit, and your favourite smoothie bowl toppings. Check out my green smoothie bowl recipe.
More Easy Smoothie Recipes to Try
- Strawberry Banana Smoothie
- Mint Chocolate Chip Green Smoothie
- Mango Coconut Smoothie
- Strawberry Mango Smoothie
Ingredients
- 1 cup fresh pineapple , chopped or cubed
- 2 cups fresh spinach , washed and stems removed
- 2 small frozen bananas , whole
- 1/2 cup orange juice
Instructions
- Add the pineapples, spinach, bananas and orange juice to a high powered blender. Blend it all together until smooth, pausing to scrape down sides if needed.
- Serve and enjoy! This smoothie will last in your fridge for up to 2 days.
This tasty, tropical vegan green smoothie has only four ingredients, and it’s one of my favourite quick and easy breakfasts. Loaded with spinach, pineapples, orange juice, and bananas, it’s so creamy and deliciously smooth!
It’s January, and although it’s a little cliche, I’m starting the new year with this tropical green smoothie. This is one of my favourite quick breakfast recipes, and one of the best ways to kick my body into gear after indulging over the holidays. It’s easy to make in the blender , packed with delicious fruits and greens, and extra creamy while being 100% vegan.
What Makes This My Best Green Smoothie Recipe
- Vegan AND creamy. Even though this vegan green smoothie doesn’t contain dairy like milk and yogurt, it’s still silky smooth and thick, with an almost ice cream-like texture. My secret? Frozen bananas !
- 4 ingredients. You only need bananas, spinach, pineapple, and orange juice. That’s it. Of course, you can always customize this smoothie recipe with any in-season fruits, veggies, and your choice of add-ins.
- Super filling. Really. Frozen bananas make this green smoothie creamy, but they also make it sweet, filling, and satisfying.
Notes on the Ingredients
With only 4 ingredients (and easy ones to find, at that), this smoothie can be whipped up at pretty much any time of the year. I’ve included notes below, and you’ll find the full printable recipe in the recipe card after the post.
- Pineapples – Chopped pineapple adds body and a burst of freshness to the smoothie. I recommend using fresh pineapples over canned whenever possible. You could also use frozen pineapples.
- Fresh Spinach – Swap spinach with kale if desired, but spinach is my #1 choice because of how well it blends together. Kale tends to leave rougher chunks in the smoothie if you don’t blanch it first. Spinach also gives it that beautiful green colour.
- Chopped Bananas – Bananas keep you full while also adding natural sweetness to the smoothie, so you don’t need to add any sugar to the recipe.
- Fresh Orange Juice – I recommend choosing oranges that are more on the sweet side than tart. You can choose to freshly juice them or buy orange juice from the store.
How to Make This Vegan Green Smoothie (Step-by-Step)
Like my other smoothie recipes, making this vegan green smoothie is as easy as adding your ingredients to a blender and hitting “go!”
Combine the ingredients.
- Combine the ingredients. Start by adding the pineapples, spinach, bananas, and orange juice to a high-powered blender.
- Blend. Blend it all together until smooth, pausing to scrape down sides if needed. Done! I recommend drinking this immediately. However, this will last in your fridge for a maximum of two days.
Tips to Remember
- Use a high-powered blender. Good brands are Vitamix, Ninja, or NutriBullet.
- Use fresh fruit whenever possible. I highly recommend using fresh or frozen versions of these fruits over canned versions. It’ll yield the best taste.
- Make-ahead. If you want to meal prep the smoothie ingredients, you can freeze all of the ingredients (except the orange juice) and store them in a freezer-safe zipped bag. Pre-portion each smoothie in a reusable container, so all you have to do is pour all ingredients in the blender and turn it on.
Dietary Swaps and Substitutions
- Use kale instead of spinach. I used spinach for mine, but you could easily substitute kale if you want, like I do for my strawberry kale smoothie . I would recommend blanching the kale for one minute first, so it blends more smoothly and is easier to digest.
- Make a protein smoothie. If you’ve just finished a killer workout, add a scoop of plant-based protein powder. This will keep you full for longer.
- Make it extra creamy. Add in a scoop of coconut yogurt, homemade vegan yogurt , nut milk, or coconut milk (like my strawberry coconut smoothie ) for an ultra-creamy, richer texture.
- Superfood add-ins. Add in chia seeds, flax seeds, more fruit, coconut shreds, berries, or anything else to your liking.
- Swap the orange juice. You could also use apple juice, mango, pear, or any juice you’d like. Coconut water would also be refreshing.
How to Store
- Refrigerate. If you have leftovers, keep the smoothie in the fridge tightly covered for up to 2 days.
- Freeze. You can freeze your green smoothie in a freezer-safe container for up to 2 months and thaw it in the fridge before you sip it.
Thickening this smoothie is as easy as adding another frozen banana. Another option is to add chia seeds, which act as a natural thickener.
Other good fruit choices are strawberries, blueberries, and mango.
Yes. Serve this green smoothie in a bowl topped with coconut, granola, fresh fruit, and your favourite smoothie bowl toppings. Check out my green smoothie bowl recipe.
More Easy Smoothie Recipes to Try
- Strawberry Banana Smoothie
- Mint Chocolate Chip Green Smoothie
- Mango Coconut Smoothie
- Strawberry Mango Smoothie
Ingredients
- 1 cup fresh pineapple , chopped or cubed
- 2 cups fresh spinach , washed and stems removed
- 2 small frozen bananas , whole
- 1/2 cup orange juice
Instructions
- Add the pineapples, spinach, bananas and orange juice to a high powered blender. Blend it all together until smooth, pausing to scrape down sides if needed.
- Serve and enjoy! This smoothie will last in your fridge for up to 2 days.
The Best Vegan Green Smoothie
Ingredients
- 1 cup fresh pineapple chopped or cubed
- 2 cups fresh spinach washed and stems removed
- 2 small frozen bananas whole
- 1/2 cup orange juice
Instructions
- Add the pineapples, spinach, bananas and orange juice to a high powered blender. Blend it all together until smooth, pausing to scrape down sides if needed.
- Serve and enjoy! This smoothie will last in your fridge for up to 2 days.
Nutrition
The Best Vegan Green Smoothie https://jessicainthekitchen.com/tropical-green-smoothie/ January 14, 2021
These Buffalo Cauliflower Wings are perfect for game day snacks and appetizers, or any occasion! They’re crunchy and crispy on the outside, tender on the inside, with a sweet-and-spicy Buffalo sauce.
It’s that time of year (all year to be honest) where I profess my undying love for all things cauliflower. These cauliflower Buffalo wings have continued my love affair. While I will admit, there’s no shortage of vegan Buffalo wing recipes available on the internet, this one is a little different! It has a batter and panko coating for double the crispiness, and I add maple syrup to the Buffalo sauce for a little sweetness. Best Buffalo cauliflower wings EVER!
Why You’ll Love This Buffalo Cauliflower Wings Recipe
- Crispy, spicy wings, no chicken required . No real chicken required and no vegan chicken either! Using cauliflower is an easy swap to make Buffalo wings vegan.
- Baked in the oven . If you’re lucky enough to find vegan Buffalo cauliflower at a restaurant, it’s usually deep-fried, which can be a hassle to do at home. This recipe is baked in the oven, which makes it simple!
- Crowd-pleaser for a party . Make these for game day and watch them disappear. Even meat eaters will love cauliflower Buffalo wings!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – If you use a large cauliflower, I recommend doubling the batter and sauce.
- Hot sauce – Frank’s red hot sauce is the classic for Buffalo wings.
- Vegan butter – Any vegan butter works, including this homemade vegan butter .
- Maple syrup – Adding maple syrup balances the spiciness of the hot sauce and adds a lovely sweetness.
- Flour and breadcrumbs – Regular or gluten free flour or breadcrumbs—the choice is up to you.
- Vegan milk – For the vegan milk, any kind will work. For a thick batter, might I suggest a creamier milk like soy milk or cashew milk?
How to Make Buffalo Cauliflower Wings
- Prep the cauliflower . Remove the florets from the cauliflower and chop the them into smaller pieces to resemble the size of the wings.
- Make the batter . In a bowl, whisk the flour, vegan milk and sea salt, ground black pepper and garlic powder to make the batter. Add more milk to thin, if needed.
- Coat the cauliflower . In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl and the cauliflower (for a dredging station). Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them.
- Add the breadcrumbs . Transfer the cauliflower to the breadcrumbs (you can do this in two or three batches) to coat completely.
- Bake . Place the cauliflower onto the baking sheet, giving each wing space. Repeat until all of the wings are coated. Bake for 22 minutes. While wings are baking, whisk the sauce ingredients together.
- Finish . Toss the wings in the sauce, then using tongs or a spoon, return them to the baking sheet. Bake for 5 minutes. Remove, cool slightly and enjoy!
Tips for Success
- Don’t cut them too small . When cutting the cauliflower off of the stem, don’t make them too small. Think: hand held wing-like pieces! You can even leave a bit of stem on at the end to hold on to.
- Take a shortcut . You don’t have to dip each cauliflower wing in individually (like I used to in the past). Like in the video, you can just toss them all at once! It saves SO much time and energy (and you get to eat them faster).
- Swap in frozen cauliflower . Although it isn’t recommended, it is possible to use frozen florets if it’s all you have/can find. To do this, the florets have to be completely thawed. To ensure that they are completely dry, bake them at 350 ° F for 5-10 minutes. Pat dry after removing, then proceed with the recipe!
- Skip the cornstarch if needed . If you can’t have it, you can skip the cornstarch. But it does make the cauliflower extra crispy and crunchy by drawing out any excess liquid.
Serving Suggestions
These cauliflower wings pair well with my vegan ranch dressing . It’s the perfect way to cool some of that sweet heat. The wings also go great with chopped veggies, such as celery or carrots.
How to Store Leftovers
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
More Vegan Cauliflower Recipes
- BBQ Cauliflower Wings
- Lemon Pepper Cauliflower Wings
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Spicy Sesame Cauliflower Wings
- Butter Cauliflower
Ingredients
Cauliflower Wings
- 1 medium head of cauliflower , (if using a large head, you may need to double the batter and sauce quantities)
- ¾ cup flour , (all-purpose gluten free flour or regular all purpose flour)
- 3 tablespoons cornstarch
- ¾ cup vegan milk , (unsweetened) any kind works
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs , (gluten-free breadcrumbs works too ) seasoned with sea salt and black pepper
Sauce
- ½ cup vinegar based hot sauce , such as Franks hot sauce, or any kind
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2-3 tablespoons maple syrup
To Serve With: The Dip (Ranch Dressing)
- Cooling Ranch Dip
Instructions
Cauliflower Wings
- Preheat oven to 450°F/230° C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil (I highly recommend a silicone baking sheet).
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!
Sweet Buffalo Sauce
- While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Allow it to cool before putting it on the wings. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!
Notes
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
