See all vegan recipes →
See all vegan recipes →
Hi! I'm Nicole - the creator behind Veg Kitchen. I've been cooking vegetarian and vegan recipes for over 25 years, and recently published the popular cookbook, Weeknight One Pot Vegan Cooking!
Make a simple vegan eggplant pizza recipe special by adding fresh tomatoes and olives to the top. It's a perfect pizza to make on cool summer evenings, though you can enjoy it year round as long as you can find decent tomatoes. Use tomatoes that are ripe yet firm, and dense and fleshy rather than seedy. Roma (plum) tomatoes are ideal for this.
This pizza goes down easy, so double the recipe to serve a hungry crowd; this recipe makes 6 slices, serving 2 to 3. Serve with a big colorful salad containing chickpeas for a simple and tasty meal. [Read more...]
This hearty vegan fresh tomato soup with tortellini or ravioli is filling far served with a fresh corn on the side. It's a wonderful choice for late summer that are starting to get cool, and is a good way to use up tomatoes that are a bit past the season's peak. Look for vegan tortellini or ravioli in the freezer section of your natural foods store. Serve with fresh corn on the side. Photos by Hannah Kaminsky. [Read more...]
3 ingredients. Big fruit flavor. These mango and blueberry ice pops are summer on a stick.
These Mango and Blueberry Ice Pops are:
Mango: Choose very ripe mangoes for the best flavor. One large or two medium should suffice. This recipe also works well with nectarines- four to five medium fruits are ideal. Peel, pit, and dice the fruit before blending.
Mango Nectar: Adds a smooth, sweet base to the puree. If unavailable, substitute with orange juice or another fruit nectar of your choice.
Blueberries: Fresh blueberries provide a juicy burst in every bite. Frozen blueberries can be used if thawed and drained beforehand.
Agave Nectar or Maple Syrup: Optional, depending on the sweetness of your fruit. Add to taste after blending.
Blending: Blend the diced fruit with mango nectar until completely smooth. Taste the puree and add the sweetener at that point, if needed.
Incorporating the Blueberries: After blending, stir in the whole blueberries gently to maintain their shape and provide texture. If you're too rough, you will smush the berries!
Freezing: Pour the mixture into ice pop molds, leaving a small gap at the top for expansion. Insert sticks and freeze for at least 5 hours, preferably overnight.
Unmolding: To release the pops, run a bit of warm water over the outside of the molds for a few seconds. This will help them release more easily. (These were made with this set of popsicle molds!)
If you love these vegan popsicles, be sure to check out these other treats:
These almond flour pancakes are light, fluffy, and naturally vegan and gluten-free, with a deliciously nutty flavor. An easy vegan breakfast that's perfect with maple syrup, fresh fruit, or your favorite pancake toppings.
If you're looking for pancakes that feel a little wholesome but still taste like a treat, these almond flour pancakes deliver in the best way. They're fluffy, lightly nutty, and naturally gluten-free, with a soft texture that's perfect for soaking up maple syrup.
I'll admit, I was skeptical the first time I made pancakes with almond flour. I've had my share of dense, crumbly "healthy" pancakes that were more disappointing than satisfying. But these? Total game changer.
These pancakes cook up tender with slightly crisp edges, and the flavor pairs beautifully with classic pancake toppings like berries, yogurt, or a generous drizzle of maple syrup.
This Almond Flour Pancake Recipe Is…
Drizzle on some syrup, dust with powdered sugar, or add on some fresh berries. No matter how you serve up these homemade vegan pancakes, they are a hit.
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
Use medium heat: The pancakes can brown very quickly, so cooking them over medium heat helps them cook evenly without scorching the outside.
Let the batter rest: Giving the batter a few minutes to sit before starting to scoop your pancakes helps it thicken slightly.
Grab a pancake flipper! Basically a really large spatula. For just a few bucks, I have found this to be a handy tool to keep in my kitchen.
These almond flour pancakes are delicious straight off the skillet, but the toppings are where the fun really begins.
The ground flaxseed is used to create what we call "flax eggs". Adding water to the flaxseed creates a egg-like liquid that makes a great egg replacement in a traditional pancake recipe. (For more easy vegan substitutions, grab my free vegan cheat sheet!)
If you do not eat all the pancakes, go ahead and refrigerate them. They will last 2-3 days in the fridge. You can eat these refrigerated pancakes cold or warm them up in the microwave or toaster oven.
Pro Tip: If you choose to reheat using the microwave, place a small cup of water in the microwave along with the pancakes. This will help keep the pancakes moist!
Go right ahead and freeze any vegan pancakes you don't want to eat right away. Just lay out the pancakes in a single layer and flash freeze them. Once the pancakes are frozen, transfer them to an airtight container or freezer bag. Then freeze the for up to 3 months.
If you love a big breakfast spread, be sure to check out my new Vegan Brunch Book. It's loaded with all my favorite brunch-worthy vegan recipes!
And for more creative vegan breakfast ideas, check out these recipes:
Fresh, juicy tomatoes tossed with oregano, thyme, and a simple dressing create a bright, herby salad that's bursting with flavor. It's quick, refreshing, and the perfect way to showcase ripe summer tomatoes.
If you love simple recipes that let fresh ingredients shine, this tomato relish salad is about to become a favorite. Juicy tomatoes are tossed with fragrant oregano and thyme, creating a bright, herb-packed dish that tastes like summer in every bite. It's light, refreshing, and perfect alongside grilled dishes or served with crusty bread.
I'm a huge believer that the best recipes are often the simplest ones. When tomatoes are ripe and full of flavor, they really don't need much help. A handful of fresh herbs, a drizzle of olive oil, and a little seasoning can transform them into something that feels both effortless and special.
It's the kind of dish I like to make when tomatoes are overflowing at the farmer's market or when I want a quick vegan appetizer or light lunch that doesn't require turning on the stove. Just chop, toss, and enjoy.
This tomato relish salad is incredibly versatile and can brighten up all kinds of meals. I love serving it slightly chilled or at room temperature so the tomatoes stay juicy and the herbs really shine.
If you love this simple tomato relish, be sure to check out these other tasty ideas or browse the rest of our vegan salad recipes:
Savory vegan sausage, sweet bell peppers, and tender onions simmered in a garlicky tomato sauce - this Italian classic goes plant-based without losing an ounce of flavor. It's hearty, colorful, and perfect spooned over pasta, grains, or tucked into a crusty roll.
This recipe updates the Italian classic, sausage and peppers, with vegan sausage. What I love most about this recipe is that it delivers big, familiar flavor with very little fuss. It's rustic in the best way. Nothing complicated. Just solid ingredients, cooked well, and layered together until everything tastes like it belongs in the same bowl.
And it's flexible. Serve it over pasta. Serve it with your favorite grains (I like farro!) Spoon it onto creamy polenta. Stuff it into a hoagie roll. Or honestly? Eat it straight from the skillet. I won't judge.
These Italian Vegan Sausage and Peppers are…
Vegan Italian Sausage - Choose your favorite plant-based Italian-style links. Slice them into coins or half-moons so they brown nicely. Browning is key here - it builds flavor before the sauce even begins.
Substitution tip: If you can't find Italian-style sausage, use plain vegan sausage and boost the seasoning with extra oregano, fennel seed, and a pinch of red pepper flakes.
Bell Peppers - A mix of red, yellow, and green adds sweetness and color. If you can find Italian frying peppers, even better - but standard bell peppers work beautifully.
Onion and Garlic - These are the aromatic backbone of the dish. Let the onions soften and lightly caramelize before adding garlic!
Crushed or Puréed Tomatoes - This creates the base for the sauce. If you prefer a chunkier texture, use crushed tomatoes. For a smoother finish, go with purée.
Dried Italian Herbs - Oregano is essential. Basil and thyme add balance. A pinch of red pepper flakes gives subtle heat.
Optional White Wine - A splash deglazes the pan and adds brightness. If you skip it, a squeeze of lemon juice at the end can add a similar lift.
One of the best things about this dish? It might taste even better the next day!
Refrigerator:
Let the vegan sausage and peppers cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. The flavors continue to deepen as it sits, making leftovers ideal for quick lunches or easy dinners.
Reheating:
Warm gently in a skillet over medium-low heat until heated through. If the sauce has thickened in the fridge, add a splash of water or vegetable broth to loosen it. You can also reheat it in the microwave in 30-second intervals, stirring between each.
Freezing:
This recipe freezes beautifully. Store in a freezer-safe container for up to 2 months. For best texture, freeze it without pasta or polenta - just the sausage and pepper mixture.
To reheat from frozen, thaw overnight in the refrigerator, then warm on the stovetop until hot throughout. If reheating straight from frozen, use a covered skillet over low heat and stir occasionally as it thaws and warms.
This Vegan Pumpkin Mac and Cheese is creamy, delicious, and super simple to throw together. It's the ultimate Fall comfort food!
This vegan mac and cheese is loaded with creamy, cheesy, pumpkin flavor. It's an epic adult version of your favorite childhood meal!
This has quickly become one of my all time favorite vegan comfort foods and a family favorite for the fall and winter seasons.
This pumpkin mac and cheese pasta is:
If you're a fan of this, be sure to check out my traditional vegan mac and cheese recipe and all my favorite vegan pasta dishes too!
Blend Until Silky Smooth: Don't rush the blending step - give it a full minute or two so the sauce turns out creamy and lump-free. No one wants grainy mac & cheese (vegan or not).
Cook Pasta Just to Al Dente: Slightly undercook your pasta since it'll soften a bit more once you mix it with the warm vegan cheese sauce. Mushy mac is a tragedy we can all avoid.
Salt Matters: Taste the sauce before mixing it into the pasta and adjust the salt. Pumpkin can be a little sweet, so don't be shy about seasoning it properly.
Add Pasta Water If Needed: If your sauce feels too thick once mixed with the pasta, a splash or two of reserved pasta water to loosen things up without diluting the flavor.
Add Some Green: Toss in a handful of baby spinach, kale, or even frozen peas at the end for a little color and extra nutrition. Your body will thank you.
Smoky Vibes: Stir in a teaspoon of smoked paprika or chipotle powder for a smoky twist. It turns the cozy factor up to 11.
Get Cheesy (Again): Want it extra cheesy? Mix in a little vegan cream cheese, a scoop of nutritional yeast, or your favorite melty dairy-free cheese.
Roasted Veg Boost: Roasted cauliflower, broccoli, or butternut squash make great mix-in. And they're a great way to sneak in some veggies for the family.
Crunchy Toppings: Pour the mac and cheese into a baking dish, top with breadcrumbs, and broil for a few minutes. Yum!
Spice It Up: A pinch of cayenne, a few dashes of hot sauce, or some red pepper flakes = yes, yes, and yes.
Pumpkin Swap: No pumpkin? No problem. Use canned butternut squash, sweet potato puree, or even carrot purée if you're feeling really wild.
Protein Power: Stir in some sautéed tempeh, lentils, or chickpeas to bulk things up and keep you fueled up longer.
The nutritional yeast (I use this brand) gives a pleasant nutty flavor and texture that resembles traditional parmesan cheese. When paired up with the creamy cashews it really helps give that cheesy consistency we all love! So personally, I wouldn't leave it out.
If you forget to soak your cashews or don't have the time, here's a trick. Boil water in a large pot. Then remove it from the heat and allow the cashews to sit in the hot water for 30-60 minutes. This will be enough to still give that ultra-creamy texture you want!
Yes, totally! This recipe will work exactly the same with pureed butternut squash in place of the pureed pumpkin. Or try out this Butternut Squash Mac and Cheese.
Totally. You can make the sauce a day or two in advance and just cook the pasta fresh when you're ready to eat. It makes weeknights feel way less chaotic.
Pop any leftovers into an airtight container and store them in the fridge for up to 4 days. This dish thickens a lot as it sits. When reheating leftovers, stir in a little non-dairy milk or water to revive that creamy texture.
I wouldn't. Pasta tends to get weird and mushy after freezing, and the creamy texture of the sauce doesn't always bounce back. If you must freeze it, freeze just the sauce and make fresh pasta when you're ready to eat.
It can be! Just swap in your favorite gluten-free pasta. Chickpea pasta, rice pasta, quinoa spirals - whatever works for you. Just adjust the cook time accordingly.
If you love this vegan pumpkin mac and cheese, be sure to check out these other delicious recipes:
When it comes to frozen treats, few things beat a classic fudgesicle. These Vegan Fudgesicles are rich, creamy, and loaded with chocolate flavor-everything you love about the original, but completely vegan.
These fudgesicles aren't just good - they're ridiculously good. With simple ingredients like coconut milk, cocoa powder, and dark chocolate, they're easy to make and even easier to enjoy.
Whether you're a chocolate fanatic or just looking for a refreshing treat, these fudgesicles deliver in every way.
Ultra-Creamy Texture: Thanks to full-fat coconut milk and a touch of cornstarch, these fudgesicles are smooth and luscious.
Deep Chocolate Flavor: Both cocoa powder and melted dark chocolate create an intense, rich chocolate taste.
Vegan and Allergy-Friendly: These are dairy-free, gluten-free, and soy-free, making them a great option for everyone.
Customizable: Add coffee liqueur for a boozy version or tweak the sweetness to suit your taste.
Perfect for Summer: These popsicles are an easy, no-bake treat that's perfect for warm weather.
Popsicle Molds: I have used every type of popsicle mold imaginable, and I am convinced that these cheap molds are all you need.
Use Full-Fat Coconut Milk: For the creamiest fudgesicles, stick with full-fat coconut milk. Lower-fat options or other non-dairy milks will result in a more icy texture.
Don't Skip the Cornstarch: A small amount of cornstarch ensures the mixture stays smooth and doesn't separate during freezing. Arrowroot powder works as a great alternative.
Enhance the Chocolate Flavor: Coffee, vanilla, and a pinch of salt are added to deepen the chocolate taste. You won't taste the coffee - it simply makes the chocolate shine.
Strain the Mixture: For the smoothest popsicles, strain the liquid before pouring it into molds to remove any lumps or bits of chocolate.
Freeze Completely: Let the fudgesicles freeze for at least 6 hours (or overnight) to ensure they're firm enough to enjoy.
Once frozen, these fudgesicles can be stored in their molds or individually wrapped in plastic for up to one month, in the freezer. To easily remove them from the molds, run the bottoms under warm water for a few seconds.
Serve them as-is, or dress them up with a drizzle of melted chocolate or a sprinkle of chopped nuts!
Boozy Fudgesicles: Replace the coffee with coffee liqueur for a grown-up twist.
Add Some Crunch: Stir in chopped nuts, coconut flakes, or even chocolate chips before pouring the mixture into molds.
Extra Sweetness: If you prefer sweeter treats, increase the brown sugar slightly.
Mint Chocolate: Add a few drops of peppermint extract for a refreshing minty flavor.
Espresso Kick: Use espresso instead of brewed coffee for an even richer flavor.
If you love these vegan fudgesicles, be sure to check out these other plant based recipes:
These Vegan Sloppy Joes bring big flavor to everyone's favorite messy sandwich. Packed with quinoa, pinto beans, and loads of flavor. Yum!
Let's be real: sometimes you just want a messy, saucy sandwich that you can barely fit in your mouth. Enter these Vegan Sloppy Joes, a plant-based spin on the nostalgic classic we all grew up loving.
Packed with hearty quinoa, creamy pinto beans, and a tangy tomato-based sauce, they're every bit as satisfying as the original-just without the meat.
Whether you're feeding a hungry crowd or just need a quick weeknight dinner, this recipe is a guaranteed hit. Grab some napkins; it's about to get deliciously sloppy.
This recipe is a sneak preview from the excellent cookbook: Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas.
I originally published this article years ago when the cookbook was first released, but I recently gave it a refresh because this recipe is simply too good to miss. I highly recommend giving it a try-and consider adding the cookbook to your vegan cookbook collection!
The recipe has been shared here with permission from the cookbook publisher, HarperOne. Photos were taken by Hannah Kaminsky.
Rinse the Quinoa: To remove its natural bitterness, always rinse quinoa under cold water before cooking.
Toast the Buns: Lightly toasting the rolls adds a pleasant crunch and prevents them from becoming soggy from the filling.
Customize the Spice Level: Adjust the chili powder and add hot sauce if you prefer a spicier kick.
Substitute the Pinto Beans: I like pinto beans, but black beans or kidney beans can be used as alternatives.
Classic Style: Spoon the mixture onto toasted whole-grain buns and serve with a side of vegan coleslaw or pickles.
Lettuce Wraps: For a lighter option, serve the sloppy joe mixture in large lettuce leaves.
Over Grains: Serve atop brown rice or quinoa for a hearty, bun-free meal.
With Sweet Potatoes: Pair with baked sweet potatoes for a balanced and nutritious dinner.
If you love these Vegan Sloppy Joes, be sure to check out these other delicious recipes:
This Vegan Tomato Corn Gazpacho is like summer in a bowl. A vibrant, chilled soup that combines the sweetness of fresh corn with the tanginess of ripe tomatoes. It's a refreshing dish, perfect for hot days!
When the sun is blazing and turning on the stove feels like a chore, this Tomato Corn Gazpacho comes to the rescue. It's a no-cook, flavor-packed soup that brings together two of summer's superstars: juicy tomatoes and sweet corn.
The addition of fresh herbs and a hint of spice elevates this dish, making it a standout at any gathering or a simple weeknight meal.
This Tomato Corn Gazpacho Is...
Use Peak-Season Produce: The quality of the tomatoes and corn directly impacts the flavor. Opt for the freshest available.
Use Fresh Corn: The fresh corn give the soup a natural sweetness and crunch. If fresh corn isn't available, you can use frozen corn that has been thawed. But the texture may not be as pleasing.
Chill Thoroughly: Allowing the gazpacho to chill for at least an hour enhances the flavors and provides a refreshing experience.
Add a Spicy Kick: Add a diced jalapeño or a dash of hot sauce for heat.
Creamy Version: Stir in a dollop of vegan yogurt or cashew cream for a richer texture.
Tropical Twist: Incorporate diced mango or pineapple for a sweet contrast.
Herb Infusion: Experiment with different herbs like cilantro or mint for a unique flavor profile.
Crunchy Toppings: Top with toasted pumpkin seeds or croutons for added texture.
If you love this vegan gazpacho, be sure to check out these other delicious recipes:
This Vegan Cream of Asparagus Soup is the ultimate ode to spring's most vibrant vegetable. Silky, flavorful, and deceptively simple, it's a dish that's both comforting and sophisticated. Perfect for a light lunch, an elegant dinner starter, or even a make-ahead meal for busy weekdays.
Let's face it: asparagus doesn't always get the attention it deserves. It's the veggie equivalent of the shy kid at the back of the class-quietly amazing, but often overlooked. This soup changes the game. By pairing tender asparagus with the creamy goodness of nondairy milk and the savory depth of fresh herbs, you get a dish that feels indulgent but is secretly packed with nutrients.
Oh, and did I mention the little garnish of asparagus tips and fresh dill? Fancy enough to impress your dinner guests, easy enough to whip up on a Tuesday. That's what I call winning.
This Vegan Cream of Asparagus Soup Is...
Trim asparagus properly: Snapping off the woody ends ensures a tender and smooth soup.
Cook just until tender: Overcooking asparagus can dull its bright flavor. Keep an eye on your pot!
Nondairy milk: This adds creaminess without overpowering the asparagus flavor. Almond, oat, or cashew milk are excellent choices. You could also use coconut milk for a bit of a twist.
Chilled Asparagus Soup: Let the soup cool completely, then chill in the fridge for a refreshing summer option.
Spicy Kick: Add a pinch of cayenne or a swirl of chili oil for heat lovers.
Lemon-Tarragon Twist: Replace dill with fresh tarragon and add a squeeze of lemon juice for a citrusy upgrade.
Crunchy Garnish: Top with toasted almonds or croutons for added texture.
Protein Boost: Stir in silken tofu or white beans for a heartier version.
If you love this Vegan Cream of Asparagus soup, be sure to check out these other delicious ideas:
Looking for a simple dish that's light, refreshing, and packed with flavor? This Vegan Greek Pasta Salad ticks all the boxes. Loaded with crisp veggies, tangy olives, and an herby homemade dressing, it's the perfect go-to recipe for potlucks, meal prep, or quick lunches.
Bonus? It's super easy to make and totally customizable, so you can tweak it to suit your taste or what you have in your fridge.
The lemony dressing is zippy and bright, the olives and vegan feta (if you're using it) bring the perfect amount of saltiness, and the fresh veggies add crunch and color. Toss all that with tender pasta, and you've got yourself a dish that's satisfying without being heavy.
It's perfect for warm weather gatherings, but honestly, I'd eat this year-round. Plus, it gets better as it sits, which means leftovers are absolutely something to look forward to.
Make it gluten free. Just use your favorite gluten free pasta brand - the rest of the ingredients are naturally gluten free.
Kalamata Olives are essential for that briny flavor. But if olives aren't your thing, try substituting capers.
Vegan Feta: Totally optional, but if you can find it, it's worth it for that tangy creaminess. Or make your own vegan feta with tofu!
Red Wine Vinegar: Brings the perfect amount of tang to the dressing. Apple cider vinegar can pinch-hit if needed.
Let it sit before serving: If you have time, let the salad chill in the fridge for at least 30 minutes before serving. The flavors meld together beautifully.
Customize the dressing: Taste and adjust-need more tang? Add a splash of vinegar or lemon. Want it a little sweeter? A tiny drizzle of maple syrup does the trick.
Keep it fresh: If making ahead, reserve some dressing and add it just before serving to keep everything tasting fresh.
Add protein: Toss in some chickpeas or roasted tofu for a heartier salad.
Go extra green: Add spinach, arugula, or kale for more veggies.
Make it spicy: Throw in a pinch of chili flakes or a drizzle of hot sauce.
Change the pasta: Try orzo or bowtie pasta for a fun twist.
Herb swap: Basil or dill can replace or complement the oregano and parsley.
If you love this vegan pasta salad, be sure to check out these other vegan ideas:
Who doesn't love a big, cozy bowl of pasta? This Vegan Creamy Mushroom Pasta is here to prove that comfort food can be delicious, satisfying, and totally plant-based.
With tender mushrooms, a luscious creamy sauce, and a hint of thyme, this dish feels totally indulgent. Best of all? It's ridiculously easy to whip up, making it perfect for weeknight dinners or when you need something quick but a little bit fancy.
What I love most about this vegan pasta recipe is how it turns simple ingredients into something magical. Mushrooms bring a hearty, almost meaty vibe, while the creamy coconut milk and vegetable broth make the sauce so velvety you'd swear there's heavy cream involved. Spoiler: there's not. And that little splash of white wine? Chef's kiss.
This pasta has quickly become one of my go-to meals because it's versatile, comforting, and the leftovers (if there are any) are just as good the next day. Let's get cooking!
This vegan creamy mushroom pasta is:
Let them cook until they release their juices and the liquid evaporates. This step builds incredible flavor.
When you add the white wine, scrape up any browned bits stuck to the pan - they're pure flavor.
Add the broth slowly while stirring continuously to avoid clumps in your sauce.
I used baby bella mushrooms. These are hearty and flavorful, but white button mushrooms or even shiitakes work well, too.
If coconut milk isn't your thing, try cashew cream or oat milk instead.
I think it adds flavor and richness to the sauce. I particularly like the Earth's Best Buttery Sticks for this. But olive oil can also work in a pinch.
Any neutral or buttery white wine will work just fine. I like to use Chardonnay, but Pinot Grigio would also be a good choice. If you prefer to leave the wine out, just substitute a bit of vegetable broth.
You can make this pasta gluten free by using a gluten-free pasta brand, and substituting tamari for the soy sauce.
Toss in some fresh spinach or kale at the end for extra color and nutrients.
Add crispy tofu, chickpeas, or vegan sausage for a heartier meal.
Amp up the red pepper flakes if you like a little heat.
Basil, parsley, or even rosemary can change up the flavor profile.
If you love this creamy mushroom pasta, be sure to check out these other tasty ideas:
Is there anything better than a homemade pot pie? A vegan one, of course! There's something about that flaky crust, savory filling, and rich aroma that makes everything feel right in the world.
If you thought pot pie couldn't get any better, let me introduce you to this Vegan Pot Pie Casserole - a plant-based version of the classic dish that's every bit as satisfying, hearty, and delicious. It's perfect for cozy family dinners, meal prepping, or just indulging in a comforting, home-cooked meal. It's also one of my family's favorite holiday main dishes!
Plus, this comfort food is entirely plant-based, making it a feel-good dish in more ways than one. Whether you're a committed vegan or just looking to try something new, this pot pie will have you digging in for seconds.
Flour: All-purpose flour is used for both the crust and thickening the filling. If you're looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Vegan Butter and Vegetable Shortening: These ingredients are the secret to a flaky, tender crust. Even though vegan butter and shortening are made with largely the same ingredients, the butter has more moisture, making them a bit different to work with. I'm a big fan of the Earth's Balance Buttery Sticks for a vegan butter. If you don't have shortening, you can use all vegan butter, but the combination of both gives the best texture.
Ice Water: Helps bring the dough together without making it too sticky. Make sure it's really cold to keep the fat from melting before the crust bakes.
Onion and Garlic: These aromatics add depth and flavor to the veggie filling. You can substitute shallots for a slightly sweeter taste.
Frozen Mixed Veggies: A convenient and colorful mix of peas, carrots, green beans, and corn. The downside of frozen veggies tends to the texture, but it works just fine in a gravy-esque filling like this one. Feel free to use fresh veggies if you prefer or add your own favorites like mushrooms or zucchini.
Potato: Adds heartiness and texture to the filling. A medium white or Yukon gold potato works especially well, but you can use sweet potatoes for a bit of a spin on the traditional recipe.
Vegetable Broth: The base of the sauce, giving it a rich and savory flavor. Use a low-sodium broth to control the salt level, or make your own broth for even more flavor.
Dried Thyme: A classic herb for pot pies, adding a warm, earthy note. You can also use fresh thyme or experiment with other herbs like rosemary or sage.
Vegan "Chicken": I don't used processed ingredients like this too often, and it is totally optional. But in this case, some vegan "chicken" adds a great texture and makes the pot pie even more filling. You can find options in most grocery stores these days, or substitute with chickpeas or tofu for a protein boost.
Keep the Dough Cold: Cold ingredients are key to a flaky crust. If your kitchen is very warm, chill the flour and the mixing bowl in the fridge before you start cooking.
Don't Overwork the Dough: Mix just until the dough comes together to keep it tender. Overmixing can make it tough and chewy.
Season to Taste (and taste often!): Don't be afraid to taste the filling before it goes into the pie. Adjust the salt, pepper, and herbs to your liking.
Cover the Edges: If you notice the edges of the crust browning too quickly, cover them with foil to prevent burning.
Let It Rest: Allow the pie to cool for at least 20 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
Store leftover pot pie in an airtight container in the refrigerator for 3-5 days. You can also freeze leftovers for up to two months. I recommend slicing into portions and freezing in individual containers for easy reheating. To reheat, simply defrost, transfer to an oven safe dish, and warm in the oven.
Add a mix of your favorite mushrooms to the filling for a rich, umami flavor that pairs perfectly with the creamy sauce. Sliced portobellos work well, or shiitakes for a fun twist.
Spice things up by adding a can of green chilies, a teaspoon of cumin, and a handful of chopped cilantro. Top with sliced avocado before serving.
Swap out the frozen veggies for a mix of roasted root vegetables like parsnips, turnips, and sweet potatoes for a wintery twist.
Add fresh herbs like parsley, thyme, or rosemary right into the crust dough for an extra layer of flavor.
Instead of one large pot pie, try making several personal sized ones instead. Just divide the filling amongst four mini pie dishes (like these), and top each with its own crust. Bake time will be less, more like 20-25 minutes, depending on the size of your baking dishes.
If you love this vegan pot pie, be sure to check out these other delicious ideas:
This vegan chocolate orange cake is packed with zesty flavor. A moist fudgy chocolate orange cake is layered with homemade chocolate orange frosting. Yum!
I've always had a weakness for chocolate cake, and this vegan chocolate orange cake might just be my new favorite. The base is a moist, fudgy chocolate cake infused with fresh orange zest, then layered with a lusciously creamy chocolate orange frosting.
It's a perfect blend of citrusy brightness and indulgent chocolate, making it perfect for a Spring dessert! But I know I'll be serving it up year round.
This duo creates a vegan "buttermilk" that keeps the cake nice and moist. Soy or oat milk could work equally well as an alternative for the almond milk.
These two ingredients give the cake that deep chocolate flavor. No coffee? No problem - you can skip it, and the cake will still be divine.
These are crucial for that bright citrus note. In a pinch, lemon zest can also pair nicely with chocolate.
Use only the orange part of the peel for zest to avoid bitterness from the white pith.
Mix the batter until just combined to keep the cake light and fluffy.
Allow the cake layers to cool to room temperature before frosting to prevent the icing from melting. Trust me on this one.
Store the cake in a covered container in the fridge for 3-5 days. You can also freeze the cake for 2-3 months. I recommend freezing in slices so you can thaw only the amount you want to eat!
Fold some chopped almonds or hazelnuts into the batter for a delightful crunchy texture.
A pinch of cinnamon or cardamom in the frosting can add a nice spice note.
Between the layers, add a thin spread of orange marmalade for an extra burst of citrus.
If you love this Vegan Chocolate Orange Cake, be sure to check out these other delicious recipes:
This Aloo Gobi tastes just as delicious as the restaurant version - and you won't believe how easy it is to make this popular Indian potato and cauliflower curry at home!
I've always been a big fan of Indian food, but my interest certainly increased when I married into my husband's Indian family. I really enjoy experimenting with all of the rich flavors of this vegan-friendly cuisine.
And while I will never claim to be an expert on Indian cooking - I think I've come up with some real keepers. 😉 This Aloo Gobi is one of my faves for its simplicity. It's relatively quick, only takes 30 minutes to throw together, and my whole family loves it.
This aloo gobi is:
Aloo Gobi is a classic Indian curry consisting of "aloo" - meaning potato in Hindi - and "gobi" - meaning cauliflower. It's a no-frills kind of meal that's a staple in North India, especially in Punjab. The dish is pretty much what you'd get if potatoes and cauliflower had a party and invited some spices like turmeric, cumin, and coriander to jazz things up.
I use plain old Russet potatoes most often, but waxy potatoes like Yujon Gold also work really well.
You'll use a medium size head of cauliflower in this recipe, which you will cut into florets. But you can also use the pre-cut florets for convenience.
I prefer to use fresh tomatoes in aloo gobi, but you can also used canned diced tomatoes. The fire roasted varieties give a great flavor!
Even Cooking. Cut your potatoes and cauliflower into uniform pieces to ensure they cook at the same pace.
Adjust the Spice Level. You can add more or less chili powder to this recipe, to suit your own spice preference. Or for another spicy option, add some slivered red chili peppers to the masala.
Serving Suggestions. Serve the Aloo Gobi with warm vegan naan bread, fluffy basmati rice, or even couscous or quinoa for a twist. It also pairs well with a dollop of vegan raita or a drizzle of lemon juice for an extra zing. For an even heartier meal, serve it as a side along with this vegan chana masala.
Storing Leftovers. You can serve any leftover aloo gobi in the refrigerator in an airtight container for 4-5 days. You can also freeze for up to 2 months. Reheat on the stovetop over medium heat or in the microwave.
Chickpeas or tofu can bulk this aloo gobi up, for an even heartier meal.
A dollop of coconut milk added in the last few minutes of cooking can be a nice addition for a creamier finish.
Apart from cilantro, try fresh mint or dill for a different herby note.
Roast the cauliflower in the oven until slightly charred before adding it to the dish.
Replace the white potatoes with sweet potatoes for a totally new dish with a sweeter flavor.
As an alternative, you can prepare the masala on the stovetop and then add it to oven roasted potatoes and cauliflower!
If you love this Aloo Gobi, be sure to check out these other delicious vegan recipes:
Whoever said that a hearty, flavorsome curry needs hours of simmering and a pantry full of exotic spices clearly hasn't tried my Quick & Easy Vegetable Curry!
This curry is the dish you turn to on those frantic weeknights when the fridge is half-empty, the family is hungry, and time is of the essence. Ready in just 15 minutes, thanks to the help of some frozen veggies, it's like a little weeknight magic trick. Now you see an empty kitchen, now you don't!
This Quick & Easy Vegetable Curry is...
I love the classic mix of carrots, peas, corn, and green beans. But literally any frozen veggie blend will do. So pick your own favorite mix of veggies! Of course, you can also make the curry with fresh veggies, but then it will take longer than the promised 15 minutes.
This is the most important of the spices in this recipe, so I recommend choosing a high quality curry powder for the best flavor.
This brings creaminess and lots of flavor. But if you need a substitute, heavy cream is your best bet.
Note that vegetable broth brands can vary pretty wildly in terms of saltiness. So be sure to taste your curry at the end, and adjust the salt accordingly. You may find that no extra salt is needed at all, or you may want to add quite a bit!
Don't be shy with the curry powder. If your curry powder is on the mild side, don't be shy to add a bit more than called for. You measure that stuff with your heart.
Add more spice. If this recipe isn't spicy enough for your heat-loving taste buds, try adding a dash of chili powder or some slivered red chili peppers.
Make it sweeter. For a sweeter curry, try adding a dash of maple syrup or agave syrup.
Protein Power-Up. Toss in some pan-fried tofu or tempeh for an extra protein punch.
Add Fresh Greens. Add some baby spinach or shredded kale for extra nutrients. And it looks gorgeous too!
Serve this curry hot with a side of fluffy basmati rice. Or try serving over quinoa or couscous for a tasty twist. You can also use cauliflower rice for a lower carb option. It's also delicious with fresh flatbreads like roti or vegan naan bread.
I like to garnish my curry with some chopped fresh cilantro and some lime wedges - a classic combo. But this would also be great topped with chopped peanuts or cashews, slice red onions, or lemons instead of limes.
Store this vegetable curry in the refrigerator for 3-4 days, in an airtight container. To serve again, simply reheat over medium heat on the stovetop. In my opinion, curry does not freeze well.
If you love this quick and easy vegetable curry, be sure to check out these other delicious vegan recipes:
This quick and easy version of Indian Madras Lentils is ideal for a fast and flavorful weeknight meal. Serve it with a side of basmati rice or warm flatbread for a healthy and hearty vegan dinner. Enjoy!
As the days grow shorter and the nights cooler, there's nothing quite like a bowl of warm, spiced lentils to wrap up your day. Enter these vegan Madras Lentils: a dish that's as comforting as it is quick. It's a modern twist on a classic Indian dish - that you can make with easy ingredients and no special equipment.
So, next time you're in need of a quick culinary escape, let these Madras Lentils transport you to the bustling streets of Chennai, where flavors are always rich and life is full of zest.
Despite the fact that you can find the term "Madras Lentils" on both Indian menus and store bought offerings, it's not truly an authentic Indian dish. It's more of a Western creation. 😉
The name 'Madras' comes from the former title of the city now known as Chennai. The dish referred to as 'Madras lentils' is a westernized version of several classic Indian lentil dishes, inspired by the flavors and cuisine of Madras.
Madras lentils draw inspiration from dishes like 'Dal Makhani' or 'Maa ki Dal' which are made with whole black lentils and kidney beans, slow-cooked to perfection with aromatic spices and often finished with butter and cream for richness. The 'Madras' version keeps the essential elements of this comfort food intact - lentils, beans and spices - while omitting the dairy. Perfect for a vegan diet!
While 'Madras lentils' may not be all that authentic - it sure is popular. And it's also one of the simplest Indian recipes that you can make at home in your own kitchen!
Who says comfort food can't be nutritious and delicious? These Madras lentils are:
These pantry staples are the stars of the dish! The traditional version of Madras Lentils uses dried beans and lentils that need to be soaked and simmered for a long time. Using the canned versions delivers great results in way less time!
Cumin, turmeric, garam masala, and coriander all play their part in creating the quintessential Indian flavor profile we all love.
No crushed tomatoes? No problem. Feel free to use fresh diced tomatoes or even tomato puree in a pinch.
If garam masala isn't on hand, try a blend of cinnamon, cloves, and nutmeg to mimic its warm, sweet notes.
While olive oil is a great choice, coconut oil can add a subtle sweetness and vegan butter will give a richer flavor.
Rinse the Lentils and Beans. Canned legumes can be very high in sodium. Use a strainer to give both the beans and lentils a good rinse under cold water to remove all that extra salt before cooking.
Cook it Low and Slow. Even though this is a quick recipe, giving the dish some time to simmer at the end will deepen the flavors. So don't get impatient!
Serving Suggestions. Pair these Madras Lentils with fluffy basmati rice, a warm piece of vegan naan bread, or even serve atop a baked potato for a fun twist!
Get Garnishes! Fresh cilantro adds a pop of color and a burst of freshness to the dish. You may also want to serve your madras lentils with a handful of chopped onions, slivered chili peppers, or a dollop of vegan raita.
Storing Leftovers. Store leftover Madras Lentils in a covered container in the fridge for 3-4 days, or freeze for up to 2 months. To serve the lentils again, allow them to defrost (if frozen) and warm on the stovetop over medium heat.
Add more plant based protein. Amp up the protein by adding cubes of firm tofu or tempeh to the curry!
Add more veggies. Feel free to add more fresh veggies to the dish as well. Bell peppers, zucchini, mushrooms, or kale are all great additions.
If you love these Madras Lentils, be sure to check out these other tasty vegan ideas:
Turn up the flavor with this vegan-friendly Dal Tadka! It's packed with flavorful spices, hearty lentils, and it couldn't be easier to make. This is Indian comfort food at its best.
Dal Tadka, pronounced [dahl tad-ka], is a classic Indian comfort food dish. The name itself describes the dish very accurately. 'Dal' is the Hindi word for lentils, which are a staple ingredient in South Asian cooking. 'Tadka' means tempering - a cooking technique where spices are roasted in hot oil or ghee, releasing their essential oils and enhancing their flavor.
The lentils are typically cooked until tender and then mixed with a base of onions, tomatoes, and ginger, along with turmeric and salt. The Tadka, prepared separately, can include a range of spices like cumin, mustard seeds, garlic, and chili, depending on regional and personal preferences. The sizzling Tadka is then drizzled over the creamy dal, creating a dish that's comforting, nutritious, and packed with flavor.
Variations of the classic Dal Tadka can be found across the different regions of India, each with their own local touch!
This recipe is my spin on the traditional dal tadka - simplified so it can easily be made by a home cook with easy-to-find ingredients and no special equipment. This dal tadka is:
I used yellow lentils (toor dal) for this recipe, but it works well with many types of lentils. Other good choices are moong dal (split yellow moong lentils), masoor dal (red lentils), chana dal (split chickpeas), and urad dal (split black gram). Some folk even use a mix of two or three different types of lentils.
I simply used olive oil for my tadka, because it's the simplest vegan substitution for the traditional ghee used in this dish. But there are several brands that make a vegan ghee, so feel free to give that a try if you prefer. This one from Livlo is the brand I see recommended most often!
This recipe uses a variety of traditional Indian spices, but the key here is a high quality garam masala. It's worth splurging on a high quality garam masala, like this one, for the best flavor.
Soak the lentils. If possible, rinse and soak your dry lentils for 30 minutes before cooking. It helps to reduce cook time and enhance texture.
Make it creamier. Lightly mashing some of the lentils after cooking helps achieve a rich, velvety consistency. For even more creaminess, you can use an immersion or regular blender to puree a portion of the cooked dal. I do not recommend pureeing all of it - the texture will be too mushy.
Serving suggestions: Serve dal tadka over steamed basmati rice or Indian flatbread like naan or roti for a complete vegan meal. You may also wish to serve with a dollop of vegan raita (yogurt sauce).
Storing leftovers. Store leftover dal tadka in a covered container in the fridge for 3-4 days. You can also freeze for up to two months. To serve again, let it defrost (if frozen) and reheat on the stovetop over medium heat.
Add more spice. This recipe is just mildly spicy to start with. For more heat, add additional chili powder or add a minced red chili pepper to the tadka mixture.
Add more plant based protein. Stir in diced firm tofu or tempeh cubes for extra protein.
With simple ingredients and flavors, this vegan dal tadka recipe is sure to become a new weeknight staple. Enjoy!
If you love this Vegan Dal Tadka, be sure to check out these other delicious recipes:
This one-pot vegan chana masala is packed with delicious Indian flavor and ready in just 30 minutes. Perfect for a weeknight meal!
It's been a minute since I've added a new curry recipe to the blog, so I wanted to share this quick and easy Chana Masala recipe with you today. This curry is absolutely packed with flavor, and yet it's simple enough to make on a busy weeknight. What's not to love?
Chana Masala, also known colloquially as "Chole" in many parts of India, is a popular dish that originates from the Indian subcontinent, particularly in the northern regions.
The name itself is quite descriptive of its ingredients and preparation: "Chana" refers to chickpeas, and "Masala" refers to a particular mixture of spices. This dish reflects the rich culinary heritage of India, where legumes like chickpeas have been a staple for centuries and are celebrated for their versatility and nutritional value.
Chana Masala is traditionally made with chickpeas that are simmered in a spicy, tangy tomato-based sauce infused with an array of aromatic spices like cumin, coriander, garam masala, and turmeric.
The dish has become a beloved part of vegetarian cuisine worldwide. Each region in India has its own version of Chana Masala, with variations in spice blends and cooking techniques, reflecting the diversity of Indian cuisine.
Vegan Chana Masala is a dish that's as nutritious as it is delicious! Packed with protein-rich chickpeas and a symphony of spices, it's a vegan dish that will delight even the most picky palates. It's:
These are obviously the star of the show here. I like to use canned chickpeas for convenience, but you can also prepare dried chickpeas for use in this recipe if you prefer. You would need about two cups of cooked chickpeas. Note that chickpeas are also commonly called garbanzo beans!
I use a handful of common Indian spices in this recipe, but the most important one is the garam masala, which gives the dish it's classic flavor. I recommend using a high quality garam masala powder for the best results! (I like this one.)
I use fresh tomatoes in my chana masala, and I do think it gives the best flavor and texture. But you can substitute a 15 oz can of chopped or crushed tomatoes if you prefer.
The recipe is mildly spicy as it's written (at least from my perspective!). You can add more chili powder or an additional green chili pepper to amp up the heat. Or cut out both for a milder dish.
Pair this Vegan Chana Masala with fluffy basmati rice, warm vegan naan, or even over a bed of fresh greens for a lighter option. It's versatile and pairs well with various sides.
Store leftover chana masala in the fridge for 3-4 days, or freeze for up to 2 months. To serve again, defrost (if frozen) and reheat over medium heat on the stovetop.
Make a Creamier Version: Add a splash of coconut milk for a richer, creamier texture.
Tangy Twist: An additional squeeze of lemon juice before serving adds a fresh zing.
Garnish Galore: Top your chana masala with fresh cilantro, diced onions, or a dollop of vegan raita for added flavor and texture.
If you love this Vegan Chana Masala, be sure to check out these other Indian inspired vegan recipes:
Add a tangy twist to tea time with these simple Lemon & Ginger Scones. Bursting with flavor from ginger, lemon zest, and vanilla - and they're 100% vegan too!
When my husband and I were still dating we spent a weekend and the cutest little bed and breakfast in wine country. And while they served up many delicious morsels at breakfast, the one thing that I couldn't get off my mind was the ginger scones!
So I thought I would do my best to finally re-create them here - but as a totally vegan recipe this time.
These Vegan Lemon & Ginger Scones are incredibly easy to whip up. With one bowl and just a few simple steps, you'll have a batch of warm scones ready to enjoy in no time.
These vegan scones are:
Grate the lemon zest with a microplane for a finer consistency and to ensure the lemon's natural oils are released into the dough.
Make sure you use cold vegan butter or coconut oil for maximum flakiness in the scones.
Any non-dairy milk that you prefer will work fine in this recipe. Try almond, soy, oat, or even coconut milk.
These scones are perfect all on their own. But for a more indulgent treat, serve them up with a dollop of vegan butter, some raspberry jam, or a drizzle of vegan apple honey. Add some fresh fruit and a cup of lemon ginger tea for a full breakfast!
This recipe is easy to make gluten free by substituting a gluten free baking flour.
The scones will stay fresh for 3-5 days in a covered container in the refrigerator. I recommend warming them in the oven or toaster oven before serving again. You can also freeze the scones for 2-3 months.
Extra ginger! For extra ginger-y scones, sprinkle some crystalized ginger on top before baking.
Add mix-ins. Try folding some chopped macadamia nuts or walnuts into the batter for a nutty crunch. Or add dried cranberries or blueberries for a pop of sweetness.
Make a glaze. Try finishing off the scones with a drizzle of lemon glaze. Mix together powdered sugar and lemon juice until you get the desired consistency, then drizzle over the warm scones.
Orange Ginger Scones: Replace the lemon juice and lemon zest with orange juice and orange zest for an equally zesty and flavorful scone with a slightly different flavor.
Chocolate Ginger Scones: Mix ¼ cup of cocoa powder with the dry ingredients for an indulgent chocolate-ginger scone.
Chocolate Chip Scones: Add some vegan dark chocolate chips to the dough for a sweet and indulgent treat.
If you love these Vegan Lemon Ginger Scones, be sure to check out these other delicious recipes:
These simple Vegan Pumpkin Waffles are packed with delicious pumpkin flavor and made with healthy plant-based ingredients. Serve them up with your favorite toppings for a delicious breakfast treat!
Mmmm.. pumpkin spice season! I know, I know. You either love it or hate it. And personally... I love it. (As evidenced by all of these vegan-friendly pumpkin recipes!)
I've been meaning to try out my new waffle maker, and figured this would be the perfect opportunity. These pumpkin waffles are perfectly crispy on the outside, soft and pillowy on the inside, and loaded with classic Fall flavors. What's not to love?
Let's get cooking!
You can substitute coconut oil with melted vegan butter if you prefer. I like Earth's Balance Buttery Spread.
Try adding a tablespoon of ground flaxseed for an extra dose of protein.
For sweeter waffles, add a tablespoon of organic brown sugar or coconut sugar to the batter.
To keep the cooked waffles warm while you cook the rest of the batter, place them on a baking sheet lined with parchment paper in an oven set to low heat (around 200 degrees).
If you have any leftover pumpkin puree after making this recipe, store it in an airtight container in the refrigerator and use it to make pancakes or muffins.
Get creative with a variety of sweet and savory waffle toppings. Here are some fun ideas:
Coconut Waffles - Replace the oat milk with coconut milk and add ¼ cup of shredded coconut to the batter.
Chocolate Pumpkin Waffles - Add 3 tablespoons of cocoa powder to the batter.
Cinnamon Sugar Waffles - Add a teaspoon of cinnamon to the batter and sprinkle each waffle with a bit of organic pure cane sugar before you flip it in the waffle iron.
Apple Filled Waffles - Core and dice 1 apple and fold it into the batter before adding to the waffle iron.
Sweet Potato Waffles - Replace the pumpkin with mashed sweet potatoes. Add a teaspoon of cinnamon to the batter.
If you love these vegan pumpkin waffles, be sure to check out these other delicious recipes:
Step aside burgers, there's a new patty in town! These Vegan Chickpea Patties are a nutritional powerhouse that's loaded with hearty flavors. Perfect for a barbecue or just a simple vegan friendly weeknight meal.
Chickpeas are one of my all time favorite plant based ingredients. They're nutritional powerhouses, filled with protein and fiber. They're hearty, delicious, and pairing them with an array of seasonings can transform these simple legumes into something exotically delicious. I'm guilty of tossing them into all kinds of recipes from heavy winter stews to light chickpea salads.
These chickpea patties marry convenience with fantastic taste. They're quick to make in just a half hour, which means they're easy enough for a weeknight dinner. But they're also perfect for grilling at those fall tailgate parties and summer cookouts.
Besides serving them as veggie burgers, you can use these patties as an addition to fresh salads or as companions to your favorite dipping sauce. Yum!
These vegan chickpea patties are:
Don't skip on chilling the patties before cooking - you can even chill them for a bit longer than noted. A well-chilled patty holds its shape much better while cooking.
You don't have to stick to pan-frying your patties - baking in the oven at 375°F for 20-25 minutes also works just fine. Just remember to flip them halfway through.
Cook the chickpea patties on the grill over medium heat for 4-6 minutes on each side.
I fried my patties in a bit of olive oil, because it's most convenient for me. But coconut oil or canola oil are also good alternatives.
You can make this chickpea patties in advance if you wish. Just prepare the patties and then store them in the fridge, in a covered container. They will keep for 2-3 days in the fridge, before being cooked.
You can save leftover chickpea patties in a covered container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Reheat in a hot pan or in the oven to get a crispy finish.
First up, if you have a thing for Mediterranean foods, add in some cumin, coriander, and lemon zest.
For an Asian twist, toss in some sesame seeds, a little soy sauce, and a hint of ginger.
Mix in some chili flakes or use spicy smoked paprika instead of the regular one to give your patties a kick of heat.
If you fancy an Italian touch, a bit of dried basil and oregano, or even a few minced sun-dried tomatoes, will give your patties a rich, savory flavor.
Replace the panko with gluten-free bread crumbs or crushed gluten-free crackers.
If you love these vegan chickpea patties, be sure to check out these other tasty recipes:
Are you looking for a delicious and healthy vegan dinner idea? Look no further than this vegan zucchini lasagna. It's light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!
As an Italian, I've eaten more than my share of lasagna in my life. In fact, traditional lasagna is my son's all time favorite food and the dish we make for most holidays in our home. It's comfort food at its finest!
But it's also a heavy dish. And on these hot summer days, I need something a bit lighter. So I came up with this veggie-centric vegan friendly version of my fave pasta dish!
This Vegan Zucchini Lasagna is:
With its fresh vegetables, rich tomato sauce, and hearty vegan cheese, this zucchini lasagna is sure to satisfy your taste buds. Plus, it's the perfect way to sneak more veggies into your meal. Enjoy!
And don't forget to check out my other vegan pasta recipes for more delicious vegan dinner ideas.
Here's what you'll need to make this delicious zucchini lasagna:
In addition to these ingredients, you will need a 9"x 13" baking dish and either a vegetable peeler or a mandoline slicer for slicing the zucchini.
The first step is to slice your zucchinis lengthwise into thin strips. Lay them out on a paper towel and sprinkle them all over with salt. Allow them to sit for at least 15 minutes to draw out all of the excess moisture - this will keep your lasagna from becoming a soggy mess!
Next, you'll prepare a vegan tofu "ricotta" by blending the tofu, nutritional yeast, Italian seasoning, salt, and lemon juice in a food processor until smooth.
In a large skillet, sauté the bell peppers and onions until they are translucent. Add the garlic and mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated. Finally, add the spinach and allow it to wilt.
Now, it's time to assemble your lasagna. Add a layer of tomato sauce to the bottom of a 9x13 baking dish, then a layer of zucchini slices. Follow that with another layer of sauce, followed by half of the cooked vegetables and half of the vegan ricotta. Then, add another layer of zucchini noodles, sauce, remaining vegetables, and remaining vegan ricotta. Finally, top with a final layer of zucchini slices and remaining sauce.
Cover the baking dish and bake in the oven at 400 degrees Fahrenheit for 45 minutes or until it is bubbly. Once done, remove the lasagna from the oven and add fresh minced basil. Allow it to sit for 10 minutes before serving.
(As always, see the recipe card below for more detailed instructions, measurements, and step-by-step images.)
Here are some helpful tips and tricks for making a delicious vegan lasagna!
Use a vegetable peeler or a mandoline slicer to create very thin, uniform slices of zucchini. This will ensure that your lasagna layers cook evenly and don't become mushy. You are unlikely to get thin enough slices by simply using a kitchen knife.
After slicing your zucchini, lay the pieces out on paper towels and sprinkle with salt. This will help draw out excess moisture, making for a firmer lasagna. Don't skip this step or you will get soggy lasagna!
If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. For best results, reheat in the oven or microwave before enjoying.
I used a simple plain tomato sauce for this recipe, to let the veggies shine. You can use any tomato or pasta sauce of your choice, or try your hand at making homemade tomato sauce.
This recipe uses a simple homemade tofu ricotta. For an alternative, this cashew ricotta is also a great choice. If you're short on time, consider using store bought vegan ricotta. There are many delicious options available at most grocery stores. I'm a fan of the Kite Hill brand.
I wanted to limit the processed ingredients in this healthy lasagna recipe, but you could also add some dairy free mozzarella shreds to the top if you're craving more cheesiness.
For more flavor, consider adding fresh herbs such as basil or oregano to your marinara sauce. Or for a little spice, add some crushed red pepper flakes. Yum!
If you want a protein boost, add in some meatless soy crumbles or crumble up some Beyond Sausages - they are perfect for this! You could also add lentils, chickpeas, or beans for a fun variation.
Consider using roasted vegetables such as eggplant, bell peppers, or mushrooms to add different textures and flavors to the dish.
The origins of lasagna are a highly debated topic. While most people assume the dish came from Italy, this popular recipe has made quite the journey around the world!
Some believe it began with laganon, a Greek word describing flat sheets of pasta that were cut into strips. Still others suggest that lasagna first appeared as far back as the 14th century in England and Italy, where cookbooks detailed various recipes for layers of cheese and pasta baked together. It wasn't until the 16th century when tomato-based versions of the dish were recorded that it bore closer resemblance to today's version.
But wherever it came from and whoever created it - our taste buds thank you!
If you love this vegan zucchini lasagna, be sure to check out these other delicious plant based ideas:
Get ready to experience the magic of vegan apple honey! It's a vegan friendly alternative to traditional honey that's simple, delicious, and easy to make with just a few ingredients.
As a vegan, it can be a challenge to find substitutes for some of our favorite non-vegan ingredients. And for me, one of those ingredients is honey. So I tried my hand at making my own vegan honey - and I have to say that it is pretty fantastic!
This apple honey is an easy alternative to traditional honey. This vegan version is not only cruelty-free, but it's also super delicious.
First things first, let's talk about the ingredients. You'll need apple juice, sugar, one chamomile tea bag, and lemon juice. That's it! It's a simple recipe. But the end result is a thick, syrupy concoction that tastes just like honey (or at least close enough for me).
To make the vegan apple honey, you simply toss all four ingredients into a large saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 40 minutes.
You can remove the tea bag after the first ten minutes. You'll want to stir frequently to make sure everything is well combined and doesn't scald on the bottom.
The longer you let it simmer, the thicker it will become. Just be sure to keep an eye on it so it doesn't burn.
And that's it! You now have your very own vegan apple honey. It's perfect for drizzling over vegan pancakes or adding to your morning oatmeal or granola. It's also great for baking or as a sweetener in your tea or coffee.
Add more flavor. For a little extra flavor, try adding a teaspoon of ground cinnamon, nutmeg, or ginger to the mixture before simmering.
Make it sweeter. If the vegan honey isn't sweet enough for you, you can add a bit more sugar to the mixture.
Storing the apple honey: Store in an airtight container in the fridge for up to a month. I have heard of people storing it as long as 6 months, but I have not tested it for that long because we always finish it up!
I hope you enjoy making and using this vegan apple honey as much as I do. It's a great alternative to traditional honey and is sure to satisfy your sweet tooth. Happy cooking!
If you love this vegan apple honey, be sure to check out these other delicious ideas:
Spice up your veggie burger game with these Chipotle Black Bean Burgers! Packed with protein from black beans, bursting with chipotle flavor, and just the right amount of spice.
These totally delicious chipotle black bean burgers will have you saying adios to your regular old veggie burger recipes. They're loaded with Mexican inspired flavor and ready to eat in just 30 minutes.
These Chipotle Black Bean Burgers Are..
Toss your black bean burgers on a toasted bun and add on your favorite vegan mayo, vegan cheese, and veggies. Then enjoy for a lunch or dinner. These vegetable burgers are made with the perfect spices so they are anything but bland.
Full steps are in the printable recipe card at the bottom of the post. This is a quick walk through on how easy it is to make these burgers.
Scroll down for detailed instructions and the printable recipe card.
You'll need a baking sheet for these oven baked veggie burgers. I like to line mine with parchment paper or use a silicone baking mat to create a nonstick surface, and make clean up really easy too.
A potato masher is by far the easiest way to mash up your black beans. I get the best texture with one of these wire mashers, but you can also use the back of a fork if you don't have a potato masher.
Make sure you evenly divide the mixture and create similar sized burgers. Otherwise, you can find that some of your burgers can become dry and overcooked, while others might be underdone.
I sauteed the veggies for these chipotle black bean burgers, which makes the recipe really quick and easy. But you could also opt to roast them for a deeper, smokier flavor.
So I went with a Chipotle flavor for these vegan burgers, but feel free to play around with spices. This is a wonderful base for a vegan burger patty, that you can customize to your own preferences.
Want to use up some of that leftover produce in your fridge? Feel free to change up the veggies used in this recipe! Zucchini or peppers would make a great addition.
A chipotle black bean burger is a veggie burger typically made primarily with black beans, vegetables, and seasoned with chipotle peppers and Mexican-inspired seasonings. It's a popular meatless alternative to beef burgers that will offer a good source of protein and flavor. Serve on a bun or in a lettuce wrap!
Black bean burgers can last for 3-4 days in the fridge if stored properly. Place in an airtight container. Reheat in the microwave or on the stovetop. If you don't plan to eat the burgers right away, you can freeze them to extend the shelf life.
Wrap each black bean burger tightly in plastic wrap or aluminum foil. This will help prevent freezer burn and keep the burgers nice and fresh. Place the wrapped black bean burgers in a resealable freezer bag. Squeeze out any excess air and seal the bag tightly. Then place the freezer bag in the freezer and freeze the black bean burgers for up to 3 months.
To thaw the black bean burgers, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, you can reheat the black bean burgers in the oven, on a grill, in the microwave, or in a skillet.
If you love these chipotle black bean burgers, be sure to check out these other delicious ideas:
These fudgy avocado brownies are loaded with rich and creamy chocolate flavor. Easy to make in 30 minutes - and 100% vegan too!
If you're on the hunt for a healthy, vegan friendly brownie recipe - look no further than these avocado brownies.
These Fudgy Avocado Brownies are...
For more healthy options, check out my raw vegan brownies or whip up these sweet potato brownies or vegan brownie bites!
Full directions for these avocado brownies are in the printable recipe card below. This is a quick walk through of the key steps!
Scroll down for the full instructions in the printable recipe card!
Use a nonstick 8"x8" or 9"x9" baking pan for these brownies. Lining the baking pan with parchment paper will also help to ensure your brownies don't get stuck!
I recommend using a food processor or high speed blender for mixing this brownie batter, rather than a traditional mixer. It is needed to get the right consistency of the brownie batter!
Make sure your avocados are very ripe, soft and easy to mash. This will ensure that the texture of your brownies is smooth and creamy.
Let the brownies cool in the pan for at least 30 minutes before slicing. This will allow them to set and make for cleaner cuts.
Make sure to use a high quality cocoa powder for that rich and delicious chocolate flavor. Brownies are one of those recipes where the quality of ingredients really show. I'm a big fan of this Ghirardelli cocoa powder!
Consider sprinkling some sea salt on top of the brownies for a savory finish! The salt will enhance the flavor of the rich chocolate.
Want to add some crunch to your avocado brownies? Consider adding in some chopped walnuts or pecans. I would recommend ¼ cup to ⅓ cup of nuts.
Serve your brownies up with some fresh fruit like strawberries or blueberries, and a big scoop of dairy free ice cream!
Fudgy brownies are rich and dense with a moist, almost gooey texture. They have a high fat-to-flour ratio, which gives them their signature fudgy texture.
Chewy brownies, on the other hand, have a more cake-like texture with a slightly springy and chewy crumb. They have a lower fat-to-flour ratio and rely more on eggs and sugar to give them their structure.
Store the brownies at room temperature for 2-3 days, or in the refrigerator for 5-7 days.
If you want to store your brownies for longer, you can freeze them for 2-3 months. To freeze avocado brownies, wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. When you're ready to eat them, thaw the brownies at room temperature for a few hours before serving.
If you love these fudgy avocado brownies, be sure to check out these other delicious vegan treats:
These easy vegan jalapeno poppers are the ultimate party appetizer. Packed with a cheesy dairy-free filling and topped with crunchy panko breadcrumbs.
We are currently right in the thick of the holiday season. And that means I've been hosting and attending lots of parties. Yay for being able to socialize again!
But that also means I've found myself in need of some easy vegan appetizers that I can throw together quickly and that please a crowd of both vegans and non-vegans alike.
Enter these tasty (and super easy) vegan jalapeno poppers! They're made with just a handful of ingredients in under 30 minutes. What's not to love?
And if you need a few more appetizers for your party, serve them up alongside these vegan mozzarella sticks and this vegan charcuterie board. Now that's a party spread!
While I typically cook with as many fresh ingredients as possible, these vegan jalapeno poppers use a few handy store bought vegan items to make them as quick and easy as possible! Here's what you'll need.
See the recipe card below for detailed measurements and instructions.
These tasty little morsels are so delicious and so pretty - no one will know you made them in under 30 minutes!
Mix up the creamy filling - made with shredded vegan cheddar cheese, vegan cream cheese, garlic, oregano, salt, and panko breadcrumbs. Yum!
Slice the jalapeno peppers in half, and carefully remove the seeds. Be careful when touching the peppers - they are spicy!
Fill each jalapeno pepper with the creamy filling. Then top with additional vegan cheese and breadcrumbs.
Bake at 400 degrees Fahrenheit for 20 minutes, and enjoy!
And there you have it - totally delicious vegan jalapeno poppers. Ready to go in under 30 minutes!
I keep a pack of these disposable kitchen gloves in my pantry for tasks like de-seeding jalapeno peppers. They are very spicy! If the oils get on your hands, and you then touch your face, it burns like crazy.
Make buffalo jalapeno poppers. Simply add a couple tablespoons of your favorite buffalo sauce to the vegan cream cheese mixture for a completely new flavor!
Mix up the cheese. Instead of a vegan cheddar cheese, try this recipe with other varieties. It also works well with Monterey Jack style or mozzarella style vegan cheese shreds.
Add some vegan bacon. Try crumbling in some vegan bacon or plant-based sausage. I like the Morningstar Farms bacon and the Beyond Sausages!
Make homemade vegan cream cheese. I used a store bought vegan cream cheese for convenience, but you can also make your own!
Store leftover jalapeno poppers in the refrigerator for 2-3 days, in an airtight container. I don't recommend freezing this recipe.
Reheat in the oven at 350 degrees Fahrenheit until warmed through. This will help get the topping crispy again.
If you love these vegan jalapeno poppers, be sure to check out these other delicious recipes that are perfect for entertaining:
This vegan vodka pasta is my all time favorite pasta dish. Perfectly cooked rigatoni tossed in a savory and creamy vegan vodka sauce. Yum!
Growing up in an Italian family meant eating my fair share of pasta dishes. Ok, probably way more than my share. And I've traditional vodka pasta was always one of my favorites.
So I finally spent the time to figure out how to vegan-ize this traditional Italian recipe. And here it is - vegan vodka pasta!
The vegan vodka sauce is super rich and creamy thanks to some key ingredients like coconut milk and nutritional yeast. And I have to say - this is one darn good vegan pasta dish.
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
The vegan vodka pasta is easy to make with simple ingredients that you probably already have in your pantry. Then just toss with your favorite pasta and mangia!
See the recipe card below for detailed measurements and instructions.
While this vegan vodka pasta tastes like it took all day to make, it's actually easy to throw together in about 20 minutes. Perfect for an easy weeknight meal!
On the stovetop, sauté the onion, garlic, crushed red pepper, salt, and black pepper. Add the tomato paste.
Add the vodka! Then stir in the coconut milk and nutritional yeast.
Stir until the vodka sauce is nice and creamy, and bring to a simmer.
Toss the vegan vodka sauce with your favorite pasta and enjoy!
And there you have it! A deliciously simple vegan vodka pasta that's ready in under 30 minutes. What's not to love?
Hint: While you can use any pasta of your choice, penne or rigatoni pasta is the most traditional choice. And it works well because the vodka sauce clings to all those little ridges!
Make it without vodka. You can omit the vodka from your vodka sauce, and you'll still end up with a delicious spicy, garlicky tomato sauce.
Make it gluten free. This vegan vodka pasta is gluten free when made with a gluten free pasta, like this chickpea pasta.
Add veggies. While a traditional vodka pasta doesn't contain any extras, you can make this dish a bit heartier by adding sauteed veggies like bell peppers, onions, or zucchini. You could even add chickpeas for a protein boost!
Store any leftover vodka pasta in the refrigerator for 3-5 days, in an airtight container. You can also freeze the vodka sauce for 2-3 months.
If freezing, freeze the sauce on its own in an airtight container. Then defrost, warm on the stovetop, and toss with cooked pasta.
Any unflavored vodka will work just fine. It does not need to be fancy or expensive. But as with wine, I don't recommend cooking with anything you wouldn't be willing to drink!
If you love this vegan vodka pasta, be sure to check out these other tasty recipes:
This vegan banana cake is a layered homemade banana cake that is then topped with a vegan cream cheese. If you have some overripe bananas on your hand this is a must make cake.
I used chopped pecans and walnuts so you have tons of flavor bursting from this vegan cake recipe. Also, make sure to check out these other banana recipes, or dig in to this banana pudding. Or start your morning with these banana oat pancakes.
This Vegan Banana Cake Is...
Full steps and measurements on how to make vegan banana cake are in the printable recipe card. This is a quick walk through.
It is important to use ripe bananas for this cake. You want brown speckled bananas for this. If they are not ripe you can place the banana in the peel at 225 degrees for 15 minutes or so. You want the peel to turn black. Once it does, remove and allow the bananas to cool. Then mix in the batter as normal. It will give you a ripe banana flavor.
Make sure that your vegan cream cheese is softened an room temperature. That way you can get that ultra creamy texture from the frosting.
I love using a mixer for making the cake batter and the frosting. I find especially when making frosting it helps to give you that ultra creamy texture.
Leave out the nuts if you don't want to have a crunch in your cake or the frosting.
Stir in ⅓ cup of coconut flakes in the frosting to add a nice twist of coconut flavor to the cake.
Grab either some regular or golden raisins an add ¼ cup into the cake recipe. It will add a bit more sweetness to the cake.
Skip the cream cheese vegan frosting if you don't want it. Spread on any of your favorite vegan frostings you would like. From peanut butter to vanilla and all things in between.
Yes, you will want to refrigerate the cake. You will find since the vegan cream cheese frosting needs refrigerated then don't leave the cake out for longer than two hours.
Yes you can freeze this cake. Just place in a freezer friendly container. Then freeze for 3-4 months. Then thaw in the fridge or on the counter for an hour.
Vegan Pina Colada takes literally minutes to whip up. This creamy pineapple and coconut drink is ready to be sipped on in no time. This tropical paradise cocktail is made with rum and is vegan, gluten free, and dairy free.
Try out this pina colada green smoothie for a breakfast idea for those busy mornings. Another pina colada recipe are these pina colada squares, a sliceable dessert the whole crew will enjoy.
This Vegan Pina Colada Recipe Is...
Full steps on how to make a pina colada are in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made.
Make sure that you are using a high speed blender. This is going to ensure the mixture really blends well together. Plus the higher speed will break down the frozen pineapple chunks in the recipe.
Make sure your pineapple is frozen, or it will alter the texture of your cocktail. Just place pineapple on a lined baking sheet and freeze for 1-2 hours. Do a single row of pineapple to ensure it evenly freezes. Or buy pre-frozen pineapple to cut a corner of prep.
I used a dark rum for this recipe. But you are welcome to swap it out with a lighter rum if you want. Or even try out vodka for another twist.
Consider adding on some coconut shavings to the top of your drink to showcase the coconut in the drink. You could even blend some coconut up with the pineapple mixture. It will be a bit chewy when you sip.
If you want to give this a sweeter flavor, swap the coconut cream with coconut ice cream that is dairy free. This is going to enhance the flavors even more and it offers a creamier texture.
You will find that depending on the ingredients used it depends. Some recipes will use a lot of pineapple, coconut cream, and such, which does add in sugar, calories, etc. So use your judgement on brands of each item you need.
I find it is best to serve this up right before you are going to enjoy it. That way it doesn't melt and break down too much and dilute the flavor of the drink.
Go right ahead and make as many of these cocktails as you want. Just make as much that fits in your blender. If you want more then just batch mix up the pina colada mixture then pour in glasses and serve.
If you would like you can swap the simple syrup out with a maple syrup. You use the simple syrup to help sweeten up the drink. So just reach for a maple syrup to swap in, if you prefer. The sweeten to your preference.
Add more liquid to thin up the pina colada. Or to thicken it toss in extra frozen pineapple. Then mix and adjust the ingredients as needed.
This Sweet Potato Lentil Soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus it's vegetarian, vegan, and ready in under an hour!
This vegan soup is one you can make and use to meal prep for lunches and dinners. Learn how easy it is to make this sweet potato soup.
Another delicious soup is this sweet potato chili, it is loaded with flavor. You might also want to try out my vegan stew. For a tasty side to pair with your soup try my quinoa bread rolls.
This Sweet Potato Lentil Soup Recipe Is...
Full directions for this vegan lentil soup are in the printable recipe card at the bottom of the post. This is a quick walk through.
I recommend using a heavy duty pot like a Dutch oven as it will create an even heating on the soup. If you use a lighter pot you will find that hot spots can be created and the overall doneness of the soup can vary.
Aim to cut up your vegetables into bite-size pieces. It is also important to cut your vegetables into evenly cut pieces. That way all the potatoes and carrots are cooked evenly.
As you can see I used just a handful of spices and herbs for this recipe. Feel free to adjust the spices to fit your flavor preference if you would like. This would also be delicious with some garam masala or curry powder, or some chili powder for extra spice.
You are welcome to use any vegetables of your choosing to flavor your soup. You could peel and dice up a Russet or Yukon Gold potato. Or add in some corn or other vegetables to add more flavor. Use whatever is in season!
Instead of using spinach you could swap with kale. I prefer the flavor of spinach, but kale is a wonderful substitute and also super nutritious.
You can take out some of the soup and blend it up to puree it. This will then be poured back into the pot and stir to thicken. Or you can add in some coconut milk to add a creamy texture to the soup if you want.
This soup can be stored in the fridge in an airtight container for up to a week. This soup is wonderful for meal prepping for lunches or dinners.
You can warm it up in the microwave or even on the stovetop in a pan. Just heat on low heat and stir often or it will burn.
If you love this Lentil Sweet Potato Soup, be sure to check out these other delicious recipes:
Have you tried raw vegan strawberry jam before? Just 3 ingredients is all it takes to make this thick, delicious, nutrient rich strawberry jam. Vegan friendly and perfect for spreading on toast, waffles, pancakes, crepes, and more.
If you are a lover of strawberries, you have to give this a try. Also, check out my 12 chia seed pudding recipes to whip up as well. Or learn how to make cherry pomegranate refrigerator jam. It is so tasty as well.
Chia seeds seemed to be the perfect addition to this jam to transform the texture and of course give you extra nutrients and leave you feeling full and satisfied. I also have some delicious vegan strawberry recipes you guys might be interested in.
This Raw Vegan Strawberry Jam Recipe Is...
Full steps for this vegan raw strawberry jam are in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made.
You will want to add all your ingredients into a food processor or high speed blender. Then turn on and let it puree the mixture.
When blending make sure to take a spatula and scrape down the sides and lift any stuck on bits in the bottom of your blender. Sometimes you will find the berries splatter to the walls and don't puree fully.
So this is made with strawberries, but you could easily swap it out for any fresh berries you would like. Blueberries, blackberries, raspberries, or any other fruit of choice.
So I used a liquid sweetener but this is of course optional. If you don't want to sweeten the jam you do not have too. Or you could use a maple syrup if you prefer.
You want your chia seeds to become a thick paste in the cup. As the chia seeds soak in the water they will expand. And in around an hour or a bit longer you will find they have swelled nicely and create a thick paste.
You will want to put the vegan jam in an airtight container and store in the fridge for up to 5 days. Since there are no preservatives, it will spoil faster than a bottle of jam from the store.
To be honest I have never frozen chia seeds in a jam. So I can't say for sure if the texture will be different once it thaws from being frozen. I would think the texture could alter a bit. So if you do try let me know in the comments.
This easy vegan coleslaw is the ultimate side dish to serve up. Loaded with crisp cabbage, red bell pepper, carrots, and paired with a homemade coleslaw dressing. Top with crunchy slivered almonds and green onions.
Whether you are needing a potluck side dish or weeknight side, this vegan coleslaw recipe is a must make. It is nutrient rich and loaded with flavor. Tangy, crunchy, and slightly sweet. A vegan side dish that won't disappoint.
An easy Asian coleslaw recipe that is going to win you over with one bite. Also check out my other slaw recipes. If you like sweet slaws this apple raisin slaw is popular as well.
This Vegan Coleslaw Recipe Is...
Full steps on how to make this vegan coleslaw is featured in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made.
You will want to chop your vegetables into bite size pieces. If the pieces are too large it will make it harder to eat the salad. If you find your coleslaw mix is in too big of pieces you can chop it down as well.
If you want you can marinate the coleslaw for 2-3 hours before you serve it. This will help enhance all the flavors and help break down the coleslaw a bit. You can eat it without chilling first, but it will add more flavor.
I do recommend using a whisk for mixing up the dressing. I find it helps to remove any clumps that are in the dressing, and really incorporates all the seasonings and oils.
If you don't have a rice vinegar you can use a white wine vinegar. It will alter the flavor a bit but it won't be that noticeable.
If you are worried about the sodium, you can use a low sodium sauce. Simply use the same amount the 1 tablespoons.
If you do want to add sweetness to the coleslaw, just add in ¼ cup of raisins or dried cranberries for the salad.
Grab a green cabbage and thinly slice it up and use instead of a bag of coleslaw mix. Depending on the size of the cabbage you might use some or all of the cabbage.
You can store this coleslaw in the fridge in an airtight container for 3-4 days. You will find with each day the vegetables will soften up a bit. I do recommend eating it within the first 2 days of it being made.
Unfortunately you can't freeze the coleslaw. The vegetables would become very mushy once it is thawed from being frozen. So I recommend only making what you plan to eat.
We've rounded up our best vegan recipes for summer! From smoothies and muffins for breakfast, refreshing sweet treats like Vegan Strawberry Mango Popsicles and Vegan Banana Pudding to delightful sushi sandwiches and easy one-skillet recipes for meatless lunch or dinners, they're all easy to make and enjoy all through the warm season.
Our strawberry-vanilla maca smoothie is the perfect start to your day! Thanks to the maca powder and delightful fresh fruit, it's packed with incredible health benefits. This smoothie has a soft, creamy, strawberry-vanilla flavor, and it takes only five minutes to make! Our strawberry-vanilla maca smoothie is a filling, nutritious breakfast idea that has a delicious taste.
Vegan blueberry pancakes make the perfect addition to your Saturday brunch. We bet it will be your new favorite pancake recipe, actually! These pancakes are made with simple ingredients and have a satisfying, fluffy texture. They're incredibly fragrant and are a one-bowl recipe. Easy preparation, simple clean-up, and tasty pancakes! These vegan blueberry pancakes are going to be the most requested breakfast.
Muffins are perfect for any time, so we put these lemon blueberry muffins with our breakfast, but we certainly encourage enjoying them at any time of the day. They have a soft, subtle lemon flavor with a perfect muffin texture.
Our vegan potato salad recipe is the best. It makes the ideal summer side dish and delivers a satisfying flavor. It is made with flavor-packed fresh herbs and an abundance of vegetables. Vegan potato salad has a great texture and an earthy flavor to it. It is a great salad for all your summer bbqs' and potlucks.
Massaged kale salad with orange-miso dressing is a comforting, cozy, and satisfying dish. It is gluten and oil-free and prepared with an abundance of rich, healthy greens. This kale salad is hearty and will keep you full for a long time. It also looks quite pretty on a plate.
Marinated mushrooms with wild rice makes a great option for a meatless dinner. It is easy to make and ready to enjoy in less than an hour. Marinated mushrooms with wild rice also looks great on a dish. It’s a wonderful meal to serve for guests as well.
Our vegan sushi sandwich takes some effort, we admit, but it's also absolutely DELISH to the max! It's a delightful sandwich for all sushi-lovers and makes a great lunch or dinner.
Vegan white beans and kale skillet is packed with nutrition. It is a hearty meal with white beans, kale, sweet onions, and a handful of other delicious ingredients. This skillet recipe is Italian-inspired and guaranteed to give great taste! Not only is vegan white beans and kale skillet super delicious, but its' also easy to toss together. It's a great hearty dinner for a busy work week.
Vegan zucchini noodles with vegan bolognese is a healthy and well-balanced vegan meal. It is entirely plant-based and low-carb but massively tasty. This vegan noodle dish recipe even has all the secrets you need to make the best-tasting zucchini noodles right at home.
These little fritters are a great meal, apple, or snack. Even your kids will love them! Our zucchini fritter recipe is healthy and has the best texture. They're perfectly crispy on the outside, and you're greeted with soft deliciousness on the inside. These zucchini fritters are low calories and taste great paired with creamy cashew cream cheese. You can't go wrong with fritters, and these zucchini-based ones are the best.
Ginger-grilled tofu is a great recipe. It has a satisfying flavor and can be served alongside nearly anything. Try steamed or grilled veggies, your favorite garden salad, or some rice. Ginger-grilled tofu is a versatile dish that compliments any side dish.
This vegan steak is easy to whip up and tastes fantastic. In addition to this, it is a very versatile meat replacement. You can easily serve this vegan steak to guests at a summer bbq or a potluck. It looks beautiful and can be paired with your favorite steak side.
Perfect for a hearty lunch or refreshing dinner, these portobello mushroom wraps are the perfect balance of creamy and tangy. They're easy to make, low in calories, and healthy. These mushroom wraps are sure to be a hit.
If you're looking for a refreshing sweet treat, you found it with our vegan strawberry-mango popsicles. They are a 3-ingredient, cool treat that is entirely vegan. In addition, these popsicles are made with real, healthy ingredients.
Our vegan strawberry ice cream is a guilt-free treat. There isn't any added sugar to this frosty delight, and it's made with fresh fruit. It's sweet, chilly, and delicious.
This vegan summer dessert is a delicious no-bake treat. It's easy to make and looks beautiful. It's a great dessert for all occasions and is packed with tons of fresh strawberries. This vegan dessert is simple, sweet, and satisfying.
There isn’t anything better on a hot summer day than fresh watermelon slush! It’s so tasty and quenches your thirst immediately. Well, this watermelon slush adds in fresh strawberries to take the flavor to another level. It is sweet and delicious.
This plant-based strawberry tart is going to be a hit this summer! It's bursting with fresh flavor from the strawberries and has a perfect pie crust texture. This strawberry tart is delicious, but it's also ready to eat in under an hour. It's fast, simple, and guaranteed goodness every time.
Our easy skillet blueberry crumble comes together with just a few ingredients. It looks beautiful in a dish, and it tastes even better. This recipe is simple and perfect for a beginner baker but delivers a professional baker's taste.
This vegan blueberry cheesecake is rich and decadent. It's entirely vegan but has the texture of a traditional cheesecake, thanks to the rich nutty ingredients. Our blueberry cheesecake is easy to make and makes a delightful dessert for summer picnics and barbecues.
These ice pops are sure to be a hit at your next event. They're refreshing, chilly, and healthy, all on a popsicle stick. In addition, they're made with fresh fruit, giving these ice pops a sweet, fresh flavor. These ice pops are delicious!
These dairy-free popsicles require only five ingredients. They're simple to make and taste fantastic. Vegan cookies and cream popsicles are the ultimate sweet treat but are entirely vegan and can easily be gluten-free if needed too.
This rich, creamy, decadent vegan summer dessert will be a hit. It's easy to make and entirely vegan. It's sure to be a crowd-pleaser.
These no-bake vegan lemon bars are a summery treat. They're perfect for all occasions and are easy to make. These lemon bars are a simple, vegan no-bake dessert that everyone will be asking for the recipe for!
This vegan summer dessert is bursting with sweet, juicy fresh fruit. It’s the perfect side to any summer BBQ and has a satisfying mint dressing. Our late summer fruit salad will be a winner at your summer gatherings.
This quick and easy vegan peanut butter dip is perfect for dipping fresh apples, veggies, or spreading on toast or crackers. And it's ready in just 5 minutes!
I whipped this up one afternoon as a quick snack one afternoon when I was craving something a bit sweet. And it's turned out to be one of my new favorite vegan snack!
I served this vegan peanut butter dip in so many ways, but my favorites are:
This could even make a great lunch served on a slice of toast alongside a delicious and healthy green smoothie.
Any nut butter can replace the peanut butter in this dip - try cashew butter or almond butter for a creamy alternative.
This dip does not need to be measured exactly, just throw the ingredients in your blender and blend away. If you need a bit more nondairy milk to get it to blend, add some. If you need more maple syrup or another date to sweeten it, add it. Experiment! It really is hard to mess up this mixture of ingredients. They just go together and come out great.
This is also a great way to incorporate flax seed into your diet. Flax is high in Omega-3 essential fatty acids which are good fats shown to have heart healthy effects. Flax is also high in fiber. In order to absorb these nutrients, the seed must be broken apart in a blender or grinder.
If you love this vegan peanut butter dip, be sure to check out our other vegan snack ideas or these reader favorites:
Images via Canva Pro.
Pancakes are a staple in my house, especially when I'm planning our Saturday brunch! Pancakes are so satisfying and have a cozy, nostalgic feel to them. Our Vegan Blueberry Pancakes will be your new go-to. They're made with flour, vanilla almond milk, applesauce, and a few other pantry-staple ingredients. They smell great and have that perfect fluffy pancake texture we all know and love.
One of the best parts about making pancakes is knowing that they'll always be tasty-and our recipe for vegan pancakes isn't any different. This recipe has been taste-tasted by even the pickiest of eaters and still checks out as being absolutely DELISH!
Our blueberry pancakes follow a simple recipe. They're a perfect meal to get your littles involved in making. They'll have a blast measuring and mixing, and before you know it, the pancakes will be ready to enjoy!
This Vegan Blueberry Pancakes recipe is...
Full directions for how to make Vegan Blueberry Pancakes are in the printable recipe card at the bottom of the post.
This is a simple one-bowl recipe which means all of the ingredients get mixed together in one large mixing bowl. Make sure to choose a large enough bowl that will give you enough room to mix everything. Choosing a large enough bowl will decrease any spillage.We love this stainless steel mixing bowl set.
You've probably seen the word "whisk" countless times in recipes, but do you know why? Whisking accomplishes two things at once: it mixes the ingredients and incorporates air. The shape of the whisk allows the wires to grab all of the batter around the bowl, mix, and bring in air. Because of this, whisking usually results in a fluffy result-in this case, extra fluffy pancakes!
If you don't own a whisk already, here are a few to consider:
Baking powder is an important ingredient in our pancakes, and it's crucial that your baking powder is fresh and active. Usually, baking powder has a shelf life of anywhere from 6-12 months.
To test if your baking powder is active, simply drop half a teaspoon into boiling water. The water should bubble up quickly. If it doesn't, then the baking powder isn't active, and you'll need to replace it in order to make a recipe successfully.
If you're anything like my family and me, then you LOVE brunch! Our blueberry pancakes are a perfect addition to any brunch plan. Here are a few other brunch-y ideas to try:
I topped our pancakes with fresh blueberries and a drizzle of maple syrup. A few other pancake topping ideas include jam, lemon and sugar, and vegan bacon and maple syrup.
The texture of pancakes depends a lot on the quality of the ingredients used and the process of combining them. To have the best tasting pancakes, use fresh ingredients. Additionally, avoid overmixing the batter; simply whisk until combined.
The common mistake when making pancakes is trying to flip them too early. Many people flip their pancakes right after the batter bubbles; however, you should wait until the batter bubbles pop and don't bubble anymore. This indicates that the underside is cooked (because the hole is not filling up with more batter to bubble again), and it's ready to flip.
This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy, savory broth. This vegan stew is great for dinner and tastes delicious reheated the next day too.
This vegan stew is loaded with carrots, celery, potatoes, mushrooms, peas, and more. This has quickly become one of my all time favorite vegan stews. Give it a try and let me know how you enjoy it!
This Old-Fashioned Vegan Stew recipe is...
Full directions for how to make Old-Fashioned Vegan Stew are in the printable recipe card at the bottom of the post.
Make sure that when you are chopping the vegetables for this stew, you cut everything into true bite-size pieces. You don't want super large chunks of vegetables, as they will be hard to eat.
When you sauté the onion and garlic, it helps to really enhance the deep flavor of this vegan stew. The sautéed vegetables will give your stew a rich and hearty flavor. If you don't sauté the onions and garlic, as some people do to save time, you will find that they have a sharper flavor.
Using a Dutch oven or other heavy duty pot is great as it will provide an even cooking surface for the stew. Cast iron is a good choice as well. If your pot isn't sturdy, it can create hot spots and your veggies will vary in doneness.
Barley, rice, and quinoa are all great additions to this veggie-packed stew. Adding any of these grains will make your stew a lot heartier. I would recommend tossing some in if you feel you want a bit more depth.
You can also add some vegan-friendly pasta to your stew. Just add it in at the end of the cooking time. Adding pasta will add more carbs to your soup but also allow the stew to stretch a bit more and feed a larger crowd.
You can mix in other varieties of veggies to your stew, as well. I used what I had on hand, but you can swap out different vegetables depending on what you have in your fridge and what's in season. For example, you could toss in some squash, zucchini or cauliflower!
You will know your stew is done when the potatoes are fork tender. When the potatoes are done, you can take your stew off the heat. However, I like to cook mine a bit longer as it helps blend the flavors even more.
Cornstarch and water combined - referred to as a slurry - is a thickening agent used for thickening soups, stews, and more. I find that a cornstarch slurry is great for thickening dishes without altering the flavor of the recipes you are cooking.
Store your leftover stew in the fridge for 3-5 days. When you want some, you can simply warm it up in the microwave or over low heat on the stove. Just make sure to stir your stew periodically as it reheats- it will burn if left to simmer too long.
If you love this vegan stew, be sure to check out these other delicious ideas:
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
With just a few simple ingredients you can serve up this creamy and delicious Vegan Banana Pudding! Full of sweet banana flavor, this pudding is sure to be a hit with the whole family. Add a dollop of creamy vegan whipped cream and dig in!
Craving a little something sweet? Whip up this simple vegan banana pudding in just 15 minutes, then pop it in the fridge to chill. This easy dessert is one of our family favorites!
This Vegan Banana Pudding recipe is...
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
Detailed directions and measurements for this Vegan Banana Pudding are in the printable recipe card below.
Make sure to use very ripe bananas for this recipe. In fact, it's best if they are a bit overripe. Then you'll want to mash them up with a fork, working out any large lumps so your pudding has a nice creamy texture.
You have to stir the pudding a lot while it is on the stove. If you don't keep stirring, the pudding may burn on the bottom of the pot and ruin your dessert.
If you want a very creamy pudding with no banana chunks at all, you can use a food processor to pulse the banana mixture. The consistency will also be a bit thinner if you use this method.
I used maple syrup for this recipe. But if you want, you can swap the syrup with an artificial sweetener, like Stevia, to cut out some of the sugar content.
You can also substitute the maple syrup with agave syrup or honey (a non-vegan option) if you prefer.
The turmeric is completely optional, but it will add a nice vibrant yellow color to your banana pudding.
You can use this Vegan Banana Pudding to make some tasty vegan parfaits. Use graham crackers or granola for the first layer of your parfait. Then add a layer of pudding and a layer of vegan whipped cream! This makes a delicious vegan breakfast or dessert.
Serve the banana pudding cold and top with your favorite garnishes. Vegan whipped cream, cherries, or fresh sliced bananas are all great choices.
Coconut cream and coconut milk are not the same, so make sure you buy canned coconut cream. Coconut cream is ultra thick and gives the banana pudding that rich flavor and creamy texture.
The cornstarch in this recipe helps to thicken the pudding while it cooks on the stove. Without cornstarch, your pudding would take a lot longer to reach the desired consistency, if it ever did at all.
If you want to tone down the sweetness of this pudding, simply use less maple syrup. If you prefer less sweet, start with ¼ cup and add more from there.
Banana pudding needs to be stored in an airtight container in the fridge. It can last for up to 5 days in the fridge.
If you love this vegan banana pudding, be sure to check out these other delicious vegan desserts:
You only need 3 ingredients to make this creamy and delicious real-fruit Vegan Mango Ice Cream! This vegan ice cream is made using coconut milk and organic sugar. A delicious dessert, this mango ice cream is perfect to whip up and enjoy after a long day.
If you are a fan of mangos, consider making yourself a batch of this simple mango dessert. This dessert has such a creamy texture that it literally melts away in your mouth! You can have this ice cream whipped up and in the freezer in 30 minutes, no ice cream churner required.
Top off your fresh mango ice cream with some homemade magic shell or serve it alongside some tasty Vegan Vanilla Cake. If you want to get really creative, you can use it to make some homemade ice cream sandwiches!
I recommend using a food processor to make this ice cream. You can also try using a high powered blender, but it has to be good quality. I prefer using a food processor because it mixes your ingredients to create that ultra creamy ice cream texture!
When you are cooking, make sure to stir the mango mixture frequently. Because this mixture has a lot of sugar, it will burn if you let it sit without stirring.
You can buy special containers for no-churn ice cream. Or you can just use a regular loaf pan! Just cover the pan with two layers of aluminum foil to keep it from getting freezer burned.
Consider mixing in some unsweetened coconut flakes, chopped nuts, or even mini pieces of white chocolate! Just add the mix-ins to your ice cream right before you pour the mixture into your freezer container.
If you don't want to use organic sugar, you can use agave or maple syrup instead. Either option will still sweeten the ice cream without using classic sugar. No matter what kind of sweetener you use, you will still cook your ice cream the same.
You can use fresh or frozen mango for this recipe. You can choose which kind of mango you want to use-this ice cream recipe will work either way!
Try mixing in some raspberries, strawberries, or other fruit for added flavor. I love a good mango kiwi ice cream!
You ice cream will take around 4-6 hours to completely freeze. Or, if you can, just make it the night before you want to eat it! Your ice cream will have a softer texture when you pour it into the pan, but it will firm up in the freezer.
No-churn ice cream can be harder to scoop than regular ice cream. When you want to eat some no-churn, let it sit on the counter for 5-10 minutes first. This will soften the ice cream enough to make scooping easier.
Alternatively, you can soak your ice cream scoop in really hot water. Then let the excess water drip off and scoop your ice cream!
You can store your ice cream in the freezer for up to 2-3 months. This ice cream is best eaten sooner than later, as ice crystals can begin to form and alter the flavor. You need to keep your ice cream in a really airtight container to prevent too many ice crystals.
It's cookie time! It's no secret that I have a big sweet tooth, and nothing quite hits the spot like a fresh baked cookie.
So I've gathered up all of my most popular vegan cookie recipes right here. From chocolatey crinkle cookies, to fluffy pumpkin cookies, to healthyish granola cookies - there's a vegan cookie here for everyone!
Here are all my favorite vegan cookie recipes - straight from a vegan food blogger and cookbook author!
These Chocolate Crinkle Cookies are both soft and chewy. Dusted with powdered sugar, these cookies are incredibly easy to make, bake, and eat! These small cookies pack a punch with their smooth, sweet chocolate and gluten-free deliciousness!
These Vegan and Gluten-Free Almond Thumbprint Cookies are both delicious and gorgeous! They are sprinkled with confectioners sugar and massively delicious in every bite. Baked for only 15 minutes, these cookies are quick to put together and probably won't stay uneaten very long!
This recipe makes four dozen little Chocolate Nut Cookies, so it’s perfect for large families, classrooms, and BBQs! These cookies are super easy to put together. For extra deliciousness, top them with powdered sugar! Enjoy the delightful combination of chocolate and walnuts with this simple recipe.
This Chewy Chocolate Strawberry Cookies recipe uses dried strawberries, an ingredient found in many health food or bulk stores. You can easily substitute coconut oil or vegan butter for the dairy butter in this recipe to veganize these delicious cookies. There really is no better dessert combo than chocolate and strawberries!
Vegan No-Bake Chocolate Cookies are the perfect cookie for even the beginning baker! These cookies are simple to put together and ready in just minutes. This cookie recipe is simply divine! It's soft, chewy, and delightful.
This summery cookie is a heavenly combination of both blackberry and orange flavors. These Vegan Blackberry Cookies are velvety, fluffy, and perfect for those who have a sweet tooth.
These triangle Vegan Hamantaschen cookies are heavenly. They can be customized with your favorite fillings and flavors. Choose from apricot, peach, and strawberry to create the most quaint little cookies!
Enjoy the comforting taste of peanut butter in this delectable recipe. This Easy Vegan Peanut Butter Cookies recipe is straightforward and easily customizable!
These Vegan Peanut Butter Granola Cookies combine the smooth, nutty flavor of peanuts and the crunchy, sweet, and salty flavor of granola. These cookies are simple to make, sweet, and sure to be finished very quickly!
These Einkorn Cocoa Walnut Cookies are light, fluffy, and high in protein. They're perfect for those of us who enjoy cookies for breakfast!
This recipe makes delicious No-Bake Breakfast Cookies! These cookies are delicious for any time of day. This recipe makes swapping ingredients easy for all types of diets (low sugar, gluten-free, etc.).
This recipe makes a soft, chewy, moist cookie. The perfect amount of cinnamon spice makes these Cinnamon-Tahini Cookies delightful.
Pumpkin is delicious all year round, and it's the shining ingredient in this recipe. These Pumpkin Chocolate Chip Cookies are delicious, soft, and super chewy. The beautiful combination of pumpkin and sweet chocolate in this recipe is divine!
Nutritious and jam-packed with wholesome, healthy ingredients, these Coconut Chocolate Chip Cookies are easy to make and will be quickly enjoyed. This recipe makes a sweet, indulgent cookie that is vegan and delicious!
These Peanut Butter Chocolate Chip Teff Cookies are iron-rich and nutrient-dense. They are also perfect for those who have a sweet tooth! These cookies are delicious, moist, and comforting with the familiar taste of peanut butter.
Free of refined sugar, these Crunchy Almond Cacao Nib Cookies are healthy, light, and boast the perfect texture. Made with nature's chocolate chip (aka cacao nibs), these cookies are delicious and healthy! These cookies only take ten to twelve minutes to bake and probably less to eat!
The combination of coconut, almond, and raspberry jam is hard to beat! These Coconut, Almond, and Raspberry Jam Thumbprint Cookies are moist, flavorful, and the ultimate comfort cookie that you need in your cookie jar.
These rich Chocolate-Flecked Pumpkin Seed Cookies are chewy, moist, and sweet. In addition, pumpkin seeds are high in zinc and protein, making these cookies an excellent choice for any time of the day!
Using only a third of the sugar customarily required, these Low-Fat Vegan Chocolate Chip Cookies are fantastic! The recipe makes approximately sixteen cookies and bakes for only ten minutes. Fast, easy, and mouthwatering, these are sure to be your next favorite cookies!
These Vegan Chocolate Chip Oatmeal Cookies are vegan and delightful for any time of day. Serve them with tea, coffee, or—well—anything! Because what doesn't taste delicious with chocolate chip cookies?
Everyone will love these Vegan Black Bean Double Chocolate Chip Cookies. Soft, moist, and chewy, these cookies are amazing!
Crispy on the outside and perfectly soft and chewy on the inside, these Pecan Shortbread Cookies are going to be your new favorite. This straightforward recipe requires only four ingredients and bakes for only eleven minutes.
These cookies are filled with a rich, luscious buttercream frosting. This recipe makes twenty-four Cream-Filled Maple Leaf Cookies and is made with pure maple syrup!
These delightful Chewy Chocolate Chip Cookies with Dates are full of nutrients and vitamins. This recipe is perfect in every way—and it's gluten-free!
These crunchy little cookies will delight you! Sesame-Crispy Rice Cookies have the perfect amount of sweetness and are a treat for texture lovers. These cookies are light, crispy, and ultimately satisfying!
Full of seeds and packed with flavor, these Seed Jumble Cookies are splendid. Similar to a granola bar, these cookies are crumbly, filled with seeds, and delicious. Enjoy the seeds in these cookies—ground flax, sunflower, sunflower, and pumpkin.
These Graham Thumbprint Cookies are a treat to make and to eat. Fun to make and delicious to eat, these cookies will delight everyone you're serving!
These Vanilla Wafer Cookies have that delicious smooth buttery flavor of animal crackers. Top these cookies with crunchy nuts, vegan chocolate, or fruit jam. The sweet flavors of maple syrup and vanilla extract come together in these cookies. They are soft, moist, and scrumptious!
Cookies don't get cuter than these, that's for sure! Decorated with fondant to look like chic tiny strawberries, these Strawberry-Shaped Vegan Cookies will be a hit with everyone. In addition, these cookies are vegan-friendly, easy to make, and can be made to accommodate a gluten-free diet.
These light, buttery Vegan Shortbread Cookies will be eaten quickly! This recipe requires only three ingredients and is super simple to make.
Enjoy traditional snickerdoodles with a vegan flair! These Vegan Snickerdooles are chewy, soft, and packed with that delicious cinnamon-sugar taste you know and love.
Soft, chewy, and naturally sweet, these Banana Oatmeal Cookies are fantastic any time of the day. Serve them with fruit for breakfast or enjoy them as a healthy snack. They come together in only twenty minutes and are oil-free and vegan!
If you love eating cookie dough, then this is the recipe for you! This Vegan Cookie Dough is sweet, savoury, and loaded with dark chocolate chips. This dough is bake-free, egg-free, and dairy-free.
These Vegan Oatmeal Cookies are bursting with chocolate chips and rolled oats. Made with natural, whole, simple ingredients, these cookies are extra enticing. Add in your favourite nuts and seeds for added flavor and nutrition!
Goey and decadent, these Totally Addictive Vegan Double Chocolate Cookies are going to have everyone begging you to bake more! They are soft, moist, and have the beautiful taste of sea salt and dark chocolate.
If you love these cookie recipe, be sure to check out these other delicious vegan desserts:
