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Vegan Gluten-Free Pancakes (made with almond flour!)

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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.

my fork digging into a atack of vegan gluten-free almond flour pancakes

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…

  • Naturally gluten-free
  • Freezer-friendly
  • Light, fluffy, and tender
  • Simple to make with a few ingredients
  • Perfect for weekend brunch

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!

collage showing the vegan gluten-free pancakes being made and served

Helpful Tips

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.

me flipping the almond flour pancake in a pan

Fun Variations

  • Berry pancakes: Fold some blueberries or chopped strawberries into the batter.
  • Banana almond pancakes: Mash a ripe banana into the batter for natural sweetness and extra moisture.
  • Chocolate chip pancakes: Add a handful of dairy-free chocolate chips for a breakfast that feels like dessert.
  • Cinnamon Spice pancakes: Mix in a pinch of cinnamon or nutmeg for warm, cozy flavor.
  • Almond pancakes: Swap the vanilla extract for almond extract, to go all-in on the almond flavor.
vegan almond flour pancakes on a plate with syrup and blueberries

Serving Ideas

These almond flour pancakes are delicious straight off the skillet, but the toppings are where the fun really begins.

  • Classic maple syrup and vegan butter for a simple, traditional pancake stack.
  • Fresh berries and coconut yogurt for a bright, brunch-worthy plate.
  • Nut butter drizzle like almond or peanut butter for extra richness. My personal favorite is this homemade vegan nutella!
  • Sliced bananas and chopped nuts for added texture and flavor.
  • A dusting of powdered sugar when you want them to feel a little extra special.
pouring syrup over vegan almond flour pancakes, which are topped with blueberries

Recipe FAQs

What does flaxseed do in vegan pancakes? 

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!)

How do I store leftover pancakes? 

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!

Can you freeze almond flour pancakes? 

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. 

More Vegan Breakfast Recipes

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:

Recipe

vegan almond flour pancakes

Vegan Almond Flour Pancakes

4.64 from 11 votes
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.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 pancakes

Ingredients

US Customary - Metric

Instructions

  • In a small bowl, whisk together the ground flaxseed and warm water. Let it sit for five minutes to thicken before proceeding. This is your "flax egg".
  • In a medium bowl mix vanilla extract, almond milk, and the "flax egg". Stir well to combine.
    vegan almond flour pancakes
  • Add mashed banana and stir again until the batter is smooth.
    vegan almond flour pancakes
  • Add both almond and gluten-free flour, ground cinnamon, and salt. Mix until combined. Batter should be thicker now.
    vegan almond flour pancakes
  • Heat a thin layer of oil in a nonstick skillet. Then pour in 2 tablespoon of the batter for each pancake. Cook on low heat about 2-3 minutes for each side.
    vegan almond flour pancakes
  • Serve immediately. Garnish with maple syrup, fruits, or nuts.
    vegan almond flour pancakes

Nutrition (Estimate per Serving)

Calories: 168kcalCarbohydrates: 17gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 196mgPotassium: 82mgFiber: 4gSugar: 4gVitamin A: 13IUVitamin C: 2mgCalcium: 116mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Blueberry Muffins (Gluten-free)

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These vegan blueberry muffins are soft, fluffy, and bursting with fresh blueberry flavor. They're easy to make in one bowl, in under 30 minutes. Perfect for breakfast or dessert!

vegan blueberry muffins in a muffin tin
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Blueberry muffins are a classic and beloved treat for a reason. They're totally delicious! You can enjoy them for breakfast, as a snack, or as a dessert. I personally love starting the morning with them, along with a hot cup of coffee.

These muffins have everything you could want from a sweet treat like this. They are soft and fluffy and filled with juicy blueberry bites.

You only need one bowl and less than 30 minutes to make these blueberry muffins from scratch!

These vegan blueberry muffins are:

  • 100% vegan, egg-free, and dairy-free.
  • Gluten-free.
  • Filled with fresh blueberries.
  • Perfect for breakfast or dessert!

Let's get baking!

vegan blueberry muffins piled high

Ingredients & Substitutions

  • Gluten-free oats. These are ideal for creating a crumbly, slightly chewy texture.
  • Cornmeal. This works really well with the other flavors and gives a slightly nutty flavor.
  • Cinnamon. Guaranteed to make your kitchen smell amazing!
  • Rice flour.
  • Baking powder.
  • Coconut flour. Just a little bit will help make the perfect texture!
  • Plant based milk. Soy and almond milk both work great.
  • Flax eggs. These are made by stirring together ground flaxseed with twice the amount of water, and setting aside for 10 minutes.
  • Maple syrup. You an also substitute agave syrup.
  • Coconut oil. Don't worry, this won't make the muffins taste like coconut.
  • Fresh blueberries. A key ingredient for making these muffins really stand out!

How to make vegan blueberry muffins

It's super easy! Firstly, preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tin with vegan butter or olive oil.

Now, add the oats, cornmeal, cinnamon, rice flour, baking powder and coconut flour in a mixing bowl. In a different bowl, stir together the plant based milk, flax eggs, maple syrup and coconut oil.

mixing the muffin batter

Add the wet ingredients to the dry and stir in the blueberries.

Next, evenly distribute the batter throughout the muffin tin, adding a few extra blueberries on top of each muffin. Bake in the preheated oven for 20 minutes, until golden brown and a toothpick comes out clean.

Next, evenly distribute the batter throughout the muffin tin, adding a few extra blueberries on top of each muffin. Bake in the preheated oven for 20 minutes, until golden brown and a toothpick comes out clean.

Allow to cool down for around 10 minutes before serving.

putting the muffin batter into a muffin tin

Tips & Tricks

If using measuring cups to weigh out the ingredients, use a spoon to add the flour to the measuring cup, and then use a butter knife to swipe off the excess. I would recommend using a scale to weigh out the ingredients. You can convert to metric in the recipe card below.

Don't overmix the batter, as this will make the blueberry muffins less fluffy.

If you don't like blueberries, you can replace them with any other berries of your choice. Raspberries, for instance, work really well.

If using frozen blueberries, add them to the batter while they are still frozen. It sometimes help to toss them in a little bit of flour first, so they don't sink to the bottom.

Store the muffins on the counter for around 3 days (covered), or for up to 6 days in the fridge. You can also freeze them for up to 2 months. Simply allow to thaw in the fridge overnight before serving.

vegan blueberry muffin with a bite taken out of it

More Delicious Recipes

If you love these vegan blueberry muffins, be sure to check out these other delicious recipes:

Recipe

Vegan Blueberry Muffins (Gluten-free)

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These vegan blueberry muffins are perfect for breakfast, dessert, or a quick snack! They are fluffy and soft, and bursting with tangy blueberries. Gluten-free and easy to make in under 30 minutes.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 muffins

Equipment

  • Conventional oven
  • Muffin tin
  • Mixing bowl x 2

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tin with vegan butter or olive oil.
  • Add the oats, cornmeal, cinnamon, rice flour, baking powder and coconut flour in a mixing bowl.
  • In a different bowl, stir together the plant based milk, flax eggs, maple syrup and coconut oil.
  • Add the wet ingredients to the dry and mix until well combined.
  • Stir in the blueberries.
  • Evenly distribute the batter throughout the muffin tin, adding a few extra blueberries on top of each muffin. Bake in the preheated oven for 20 minutes, until golden brown and a toothpick comes out clean.
  • Allow to cool down for around 10 minutes before serving.

Nutrition (Estimate per Serving)

Calories: 250kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 6gSodium: 139mgPotassium: 263mgFiber: 5gSugar: 12gVitamin A: 56IUVitamin C: 2mgCalcium: 104mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Gluten-free Vegan Quinoa Bread Rolls

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These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savory, on the crumblier side, and full of flavor, they practically melt in your mouth. Oil-free and easy to make. 

gluten-free vegan quinoa bread rolls

If you're like me and prefer homely, freshly-baked and tailored to your preferences bread creations, these vegan quinoa bread rolls may be precisely what you need in your life right now.

The quinoa buns I present to you today are startlingly easy. So there's no excuse not to give them a try!

Now, these aren't traditional 'fluffy' write bread rolls, as you can see. They're smaller, denser, with a chewier texture and don't change shape a lot in the oven.

But spread them with some mashed avocado or vegan butter, and you're very likely to eat the whole batch in one sitting! Well, in my humble opinion, that's the only appropriate thing to do after a baking session.

gluten-free vegan quinoa bread rolls

Ingredients and substitutions

  • Ground flaxseed.
  • Quinoa. You can use store-brought quinoa flour, but I prefer to make my own version because not blending all of it entirely adds an amazing slightly crunchy texture.
  • Gluten-free oat flour. You can make your own simply by pulsing rolled oats in a blender or food processor for a couple of minutes.
  • Buckwheat flour.
  • Salt.
  • Baking powder.
  • Garlic granules. Feel free to add any other spices to really switch things up!
  • Lemon juice.
  • Baking soda.
  • Apple cider vinegar.
gluten-free vegan quinoa bread rolls

How to make these quinoa bread rolls

STEP 1: Preheat the oven to 180 degrees C/ 350 degrees F.

STEP 2: Add the ground flaxseed to ½ cup water. Stir together and set aside for 15 minutes.

STEP 3: Add the quinoa to a food processor, and pulse for around 2 minutes until around ½ of it turns into a flour.

STEP 4: Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.

gluten-free vegan quinoa bread rolls

STEP 5: Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.

STEP 6: Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in ¼ cup water (but be careful not to add too much as then the bread rolls will not hold their shape.

STEP 7: Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.

gluten-free vegan quinoa bread rolls

Tips & Tricks

Meal Prep. One of the great things about my quinoa bread roll recipe is that they last really well in the fridge. Keep the quinoa buns in an air-tight container in the fridge for 4-5 days. You can also freeze them for up to a month, reheating at room temperature, in the oven, or the microwave as necessary.

Serving. I love to serve my quinoa bread sliced in half, with a thick layer of mashed avocado or butter. You can also eat them by themselves as a snack or a side for a cozy vegan soup or chili.

Add spice. Make these your own by adding your own favorite herbs or spices, or mixing in a few tablespoons of nuts or seeds! You can also add chopped onion or fresh garlic.

Don't overbake. Keep a close eye on them and make sure not to leave them in the oven for too long/at too high a temperature to prevent drying.

gluten-free vegan quinoa bread rolls

More Recipes to Try:

If you love these simple quinoa buns, check out these other delicious recipes.

Recipe

gluten-free vegan quinoa bread rolls

Vegan Quinoa Bread Rolls (Gluten-free)

5 from 1 vote
These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savoury, on the crumblier side, and full of flavour, they practically melt in your mouth. Oil-free and easy to make.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 bread rolls

Equipment

  • Conventional oven
  • Mixing bowl
  • Baking paper
  • Baking tray

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 180 degrees C/350 degrees F.
  • Add the ground flaxseed to ½ cup water. Stir together and set aside for 15 minutes.
  • Add the quinoa to a food processor, and pulse for around 2 minutes until around ½ of it turns into a flour.
  • Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.
  • Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.
  • Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in ¼ cup water (but be careful not to add too much as then the bread rolls will not hold their shape.
  • Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.

Nutrition (Estimate per Serving)

Calories: 72kcalCarbohydrates: 12gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 180mgPotassium: 107mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Falafel (Gluten-free)

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How to make vegan falafel, with a baked and a fried option! Crunchy on the outside with a sesame seed crust, as well as fluffy and soft on the inside, this easy falafel recipe is packed full of flavour and uses just simple ingredients. Gluten-free, easy to make.

Vegan Falafel (Gluten-free)

I absolutely love the start of a new year. It's a time of fresh opportunities, a chance to leave negative energy behind, review your goals and improve yourself with a fresh burst of motivation. Of course, you don't have to wait until a new year or even a new week to do that. But I always love the atmosphere the start of a new year brings!

Another great thing about the start of a new year is Veganuary. With participation more than doubling each year, this challenge encourages people to go vegan for the month of January. After completion, a lot of people decide to adopt a fully vegan lifestyle. 

Vegan falafel on a plate

This year, I've decided to run a series on my blog where I share a lot of basic vegan recipes that anyone wishing to eat more plants needs to know. These recipes will be ideal if you're participating in Veganuary 100%, or just want to incorporate more vegan meals into your dinner rotation.

Falafel with sesame seeds on a plate

Gluten-free vegan falafel

To start this series, I will teach you how to make amazing vegan falafel. This recipe took a few tries, but I absolutely love how it turned out. Falafel is naturally vegan most of the time, and makes a great addition to lunches, dinners, and even snacks. 

Bowl with vegan falafel, avocado, hummus and soy yoghurt

Here, I've featured both a baked and a fried version. Regardless of which method you choose, it's going to be incredibly delicious. Think perfectly crispy and crunchy on the outside, soft on the inside, and with a lot of flavour. Plus, you don't need many ingredients to create such deliciousness! I make falafel at least one a week, and could not recommend it more.

Ingredients and substitutions

As I mentioned, you only need a handful of simple ingredients for delicious vegan falafel. These are:

Ingredients for falafel
  • Chickpeas. You can use either soaked dried chickpeas (instructions below), which is the most common method for falafel, or canned chickpeas. If you use dried chickpeas, they will be more firm on the inside. Either way, make sure to drain them very well and pat them dry with a paper towel - this will help the falafel keep their shape.
  • Red onion. Great for texture and a tangier flavour.
  • Fresh cilantro. This adds a wonderful green colour and freshness. However, if you don't like cilantro, you can leave it out or replace with fresh parsley.
  • Garlic cloves.
  • Sesame seeds. These will add a nutty undertone. They will also be used to coat the falafels.
  • Buckwheat flour and rice flour. They will work together to not only help the falafels keep their shape, but will also help enhance the savoury flavour. You can use any flour of your choice.
  • Spices: turmeric, cumin, dried basil, salt and smoked paprika. You can add other spices of your choice - for instance, add garlic powder if you want a stronger garlicky flavour. You can also adjust the amounts depending on your preference.
  • Olive oil. This will give the falafels a great soft and fluffy texture on the inside, and ensure that they are not too dry. If you want to keep them oil-free, you can use tahini.
  • Lemon juice. Needed to create a distinctive tangy flavour!

How to make crispy vegan falafel

If you are using dried chickpeas, soak them in cold water for at least 3 hours, or overnight. Drain and rinse them, and pat them dry with a paper towel.

If using canned chickpeas, drain and rinse them, and pat them with a paper towel, making sure they are as dry as possible.

Ingredients for falafel in a blender
Falafel mixture in a blender

Transfer the chickpeas to a blender or food processor together with the other ingredients, setting aside some of the sesame seeds to coat the falafel. Blend on a low setting for a few seconds, until mostly smooth, but with a bit of texture left.

Vegan falafel before baking
Falafel being coated in sesame seeds

Scoop out around 2-3 tablespoon of the mixture per falafel and shape them using your hands. If they stick, dip your hands in a little bit of flour before shaping. Dip the falafel in the sesame seeds on both sides and lay them out on a flat surface.

How to fry falafel

To make fried falafel, heat a thin layer of olive oil or avocado oil in a large flat pan or skillet. Add the falafel to the pan, working in batches if necessary - it's important not to overcrowd the pan.

Fried falafel in a pan

Fry for around 2-3 minutes on one side, then flip and fry for 2 minutes more, until crispy and browned.

How to bake falafel

If you want to make baked falafel, preheat the oven to 180 degrees C (350F) before blending.

Falafel on a baking tray
Gluten-free falafel with sesame seeds on a baking tray

Lay out the falafel on a large baking tray lined with parchment paper. Bake in the preheated oven for 25 minutes, flipping half way through.

Storing and freezing falafel

These vegan falafel keep well in the fridge in an airtight container for 4-5 days.

Vegan falafel with sesame seeds on a plate

You can also freeze them in a freezer-friendly container for up to 3 months. Once cooked and cooled down, freeze them on a baking tray and then transfer to freezer-friendly containers or bags. To reheat, thaw in the fridge and then warm up either by frying, or baking at 180 degrees C (350F) for 20 minutes.

Recipe tips

Closeup of vegan falafel on a plate
  • I would definitely recommend using dry chickpeas and soaking them, as this results in the best texture.
  • If using canned chickpeas, make sure to dry them really well before adding to the blender/food processor.
  • If using dry chickpeas, it is not necessary to use flour.
  • Adjust the spices according to your preference, and try out different flavour options.

Serving suggestions for vegan falafel

You can serve these falafel as a snack or a side dish with a dip of your choice, such as vegan tzatziki, hummus, vegan sour cream, guacamole, or spicy cashew cream.

Pita with vegan falafel and hummus

You can also add them to salads, serve in pita or flatbread, in a sandwich, or as part of a nourish bowl.

Other recipes you might love

Vegan Falafel (Gluten-free)

Let me know in the comments: what's your favourite way to serve falafel? Will you be joining Veganuary this year, or have you ever done it? If you give this vegan falafel recipe a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below, together with a star rating.

Recipe

Vegan Falafel (Gluten-free)

5 from 2 votes
How to make vegan falafel, that's crispy and crunchy on the outside, soft on the inside, and packed full of earthy, tangy flavour. Serve in a pita or flatbread, a salad or in a sandwich with a sauce of your choice. Gluten-free and easy to make in under 30 minutes, using simple ingredients.
Print Pin Save
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 large falafels

Equipment

Ingredients

  • 1 cup dried chickpeas or 3 cups (2 cans) canned chickpeas
  • 1 medium onion diced
  • ¾ cup chopped cilantro
  • 3 cloves garlic
  • ½ cup sesame seeds
  • 3 tablespoon buckwheat flour
  • 1 tablespoon rice flour
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
  • ½ lemon juice of
US Customary - Metric

Instructions

  • If you are using dried chickpeas, soak them in cold water for at least 3 hours, or overnight. Drain and rinse them, and pat them dry with a paper towel.
  • If using canned chickpeas, drain and rinse them, and pat them with a paper towel, making sure they are as dry as possible.
  • Transfer the chickpeas to a blender or food processor together with the onion, cilantro, garlic, sesame seeds, buckwheat flour, rice flour, turmeric, cumin, dried basil, salt, smoked paprika, olive oil, and lemon juice. Set aside ¼ cup of the sesame seeds to coat the falafel. Blend on a low setting for a few seconds, until mostly smooth, but with a bit of texture left.
  • Scoop out around 2-3 tablespoon of the mixture per falafel and shape them using your hands. If they stick, dip your hands in a little bit of flour before shaping. Dip the falafel in the sesame seeds on both sides and lay them out on a flat surface.
  • To fry: To make fried falafel, heat a thin layer of olive oil or avocado oil in a large flat pan or skillet. Add the falafel to the pan, working in batches if necessary - it's important not to overcrowd the pan. Fry for around 2-3 minutes on one side, then flip and fry for 2 minutes more, until crispy and browned.
  • To bake: If you want to make baked falafel, preheat the oven to 180 degrees C (350F) before blending. Lay out the falafel on a large baking tray lined with parchment paper. Bake in the preheated oven for 25 minutes, flipping half way through.

Video

Notes

The nutritional information is an estimate, and doesn't include any oil used for frying.

Nutrition (Estimate per Serving)

Calories: 194kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 300mgPotassium: 340mgFiber: 7gSugar: 4gVitamin A: 78IUVitamin C: 6mgCalcium: 135mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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Vegan falafel gluten-free

Vegan and Gluten-Free Almond Thumbprint Cookies

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almond thumbprint cookies - vegan and gluten freeThese Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in this recipe. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper.

Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. [Read more...]

Healthy Carrot Muffins - vegan, gluten-free

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These Healthy Carrot Muffins are loaded with nutritious veggies and packed with flavor from fresh carrots,  coconut, walnuts, and raisins. Plus, they're completely vegan, gluten-free, and ready to eat in under 30 minutes. What's not to love?

healthy carrot muffins being served on a platter

vegan baking substitutions cheat sheet

I absolutely love muffins! They’re at the top of my sweets list - right up there with cupcakes. And it's completely  acceptable to eat them for breakfast. What's not to love?

Blueberry-Banana muffins have always been one of my favorites. But lately I've been experimenting with veggie-packed muffins as well - like these healthy pumpkin muffins that I created last Fall.

That's one thing I really love about working with muffin and cupcake batter, the flavors are basically only limited by your imagination.

And so I wanted to create a healthy-ish muffin, featuring one of my own favorite veggies... carrots.

These healthy carrot muffins are:

  • Quick & Easy to make in just 30 minutes
  • Loaded with nutritious veggies, so you can indulge guilt free!
  • 100% vegan and vegetarian
  • Gluten-Free
  • Dairy-Free

These vegan carrot muffins are loaded with flavor from coconut flakes, carrots, raisins, and walnuts. Gluten-free quick oats give them a whole lot of texture, yet they’re still light and fluffy.

They make a great healthy vegan breakfast, or even a guilt-free dessert.

close up of vegan carrot muffins with carrots, raisins, and walnuts

Tips for Perfect Vegan Carrot Muffins

Coconut Oil. I use coconut oil as a substitute for butter in many of my vegan recipes. In addition to being vegan-friendly, it's a lighter alternative to butter and other heavy oils. Plus, it adds a great coconut flavor to the muffins. (If you want to see how I vegan-ize everything, you can grab my free baking substitution cheat sheet here!)

Coconut Sugar. Readers often ask me - is coconut sugar better than regular sugar? Coconut sugar is also called coconut palm sugar. It comes from dehydrated coconut palm.

It’s loaded with more vitamins and minerals than white table sugar. It’s a nutritional super-food that can help lower your blood sugar and keep your gut healthy. Read more about it here.

So it's a great healthy substitute for regular sugar, and I do use it when I think the flavor will be a nice complement to the recipe. Like these carrot muffins!

Use a cookie scoop. Using an ice cream scooper or a dedicated cookie scoop (called "dishers" by professional bakers) makes it so much easier to handle the muffin batter. And you get uniformly sized muffins, so they all cook at the same rate!

Watch for gluten-free brands. To keep this recipe gluten-free, make sure you select a gluten-free baking flour and a gluten-free brand of quick oats. Some of them have unexpected gluten!

using a cookie scoop to fill muffin tins

How to Make Healthy Carrot Muffins

You won't believe how easy it is to cook up this healthy vegan carrot muffins in less than 30 minutes!

Start by preheating the oven to 350 degrees F.

Combine gluten-free flour, sugar, quick oats, salt, and baking powder in a large bowl and make a well in the center.

mixing together the dry ingredients for healthy carrot muffins

In a small bowl - whisk up your "flax eggs". To make a flax egg - you simply whisk together 3 tablespoons of water and a tablespoon of ground flax seed. (Print my free vegan baking substitution sheet for a handy reminder!)

Mix in coconut oil, water and vanilla extract. Pour the wet ingredients into the well you made in the flour mixture and stir until combined.

Fold in the raisins and walnuts.

adding the raisins to carrot muffin batter

Then the coconut flakes.

folding coconut into carrot muffin batter

And finally add in the shredded carrots.

adding carrots to the vegan carrot muffin batter

Fold the carrot muffin batter together until it's well combined.

mixing the batter for healthy carrot muffins

Grease muffin tins with non-stick spray. You could also use mini-muffin tins to make bite-sized carrot muffins.

Scoop the batter into the muffin tins, filling them each three-quarters of the way full.

filling muffin tins with carrot muffin batter

Bake the carrot muffins for 15-18 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.

coconut carrot muffins being served

Let the muffins cool completely before serving.

If you want to make these muffins a bit fancier, you can drizzle them with a simple brown sugar glaze. Just whisk together brown sugar with a bit of soy or almond milk.

You could even sprinkle them with extra coconut flakes for more flair!

If you love these healthy carrot muffins, check out some of my other favorite muffin recipes:

Happy baking!

vegan baking substitutions cheat sheet

Recipe

Healthy Carrot Muffins - Vegan and Gluten-Free

5 from 1 vote
These Healthy Carrot Muffins are loaded with nutritious veggies and packed with flavor from fresh carrots,  coconut, walnuts, and raisins. Plus, they're completely vegan, gluten-free, and ready to eat in under 30 minutes. What's not to love?
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Prep Time: 10 minutes
Cook Time: 18 minutes
15 minutes
Total Time: 28 minutes
Servings: 18 muffins

Ingredients

Supplies Needed:

  • muffin tins
  • cookie scooper optional

Ingredients:

US Customary - Metric

Instructions

  • Preheat oven to 350°F.
  • Combine flax eggs, coconut oil, water and vanilla and stir. Set aside wet ingredients.
  • In a separate bowl, combine the flour, sugar, oats, salt, baking powder, raisins, coconut flakes, carrots and walnuts. Make a well and add the wet ingredients to the bowl, and combine.
  • Spray muffin tins with non-stick spray.
  • Scoop muffin batter into the muffin tins, filling each ⅔ of the way full.
  • Bake for 15-18 minutes, until edges start to brown and mixture is no longer wet looking.
  • Let cool for a few minutes then remove from pan.

Video

Notes

  1. Please note that some brands of quick oats contain gluten, added during processing. Look for a brand labeled as gluten-free.
  2. To make a flax egg, whisk together 3 tablespoon water and 1 tablespoon ground flax meal. This is a great substitute for traditional eggs in baking.

Nutrition (Estimate per Serving)

Calories: 191kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 58mgPotassium: 175mgFiber: 3gSugar: 11gVitamin A: 1190IUVitamin C: 0.7mgCalcium: 35mgIron: 1.1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Fried Rice with Tofu {gluten-free}

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This vegan fried rice makes for a quick and easy weeknight dinner. It's packed with nutritious flavor from fresh veggies, brown rice, and tofu, then topped with a spicy sriracha-soy sauce. Yum!

vegan fried rice in a blue serving dish

I just love Asian cuisine in all varieties. Chinese, Japanese, Thai, Indian - these are some of my favorite dishes to experiment with!

Some of my favorite recipes include these One-Pot Thai Green Curry Noodles, Thai Curry Puffs, and Golden Vegetable Curry.

But this weekend I realized that I've never posted one of my most basic Asian dishes on the blog - vegan fried rice!

I love fried rice, but am sometimes disappointed to find that my favorite Chinese restaurants don't always offer a vegetarian-friendly version.

So I created my own fried rice recipe some time ago - and it's completely vegan.

vegan fried rice on a white plate

To Tofu or Not to Tofu?

Let's talk about tofu.

Tofu is bean curd made of soy milk and often used in Asian dishes. In this recipe, I used tofu as a substitute for the egg that is commonly found in traditional fried rice dishes.

Tofu isn't super flavorful, but it's high in protein and iron, so it's a great substitute for the nutrients you'd get from eggs.

tofu and spice mix in a bowl

Now, if you've never cooked with tofu, there are a couple things you need to know. First off, tofu comes in different levels of firmness.

Make sure that for this vegan fried rice recipe you're using firm tofu - it has the right consistency to replace the fried eggs.

However, I know lots of people that just dislike tofu. And that's totally fine. If you are not a tofu-eater, just leave it out of this recipe and it will still taste totally delicious!

And if you aren't a fan of traditional tofu, you might also want to check out my burmese tofu recipe, which is a great alternative made from chickpeas.

Let's Make Vegan Fried Rice!

vegan fried rice being served from a bowl

This recipe is not only tasty, it's super easy to make!

Start off by cooking your rice. Feel free to choose your favorite type of rice. Any medium to long grain rice will work well - I used a brown basmati rice.

While the rice is cooking, we can start preparing the tofu.

Tofu typically has some liquid to it that keeps it moist. So you'll want to pat it down with a paper towel so that it's dry. Then cut your tofu block into little cubes.

vegan fried rice vegan vegetarian gluten-free

Add the nutritional yeast and black pepper in with your cubed tofu, and mash everything up with a fork.

And magically, the tofu will start to look just like scrambled eggs!

In a small bowl, mix together ½ cup of soy sauce, and a bit of sriracha. This will give the sauce a little bit more kick. You can adjust the amount of sriracha to your own spice preference.

Next, prep your vegetables. You can use any combination of veggies that you like. For my vegan fried rice, I typically use corn, carrots, and peas.

I use fresh corn - and slice the corn kernels from the cob. I think it tastes so much better than frozen corn, and it only takes a minute. But you can use frozen if you prefer.

Now that all your ingredients are all ready, you're ready to get cooking!

veggies and tofu in bowls for making vegan fried rice

You'll need a large frying pan or wok - I like this big, nonstick wok. and add olive oil to your pan.

You could add a little extra flavor by cooking with peanut oil or sesame oil - but that's totally optional.

Then add your garlic to the pan and cook for two minutes. This will release the delicious flavor of the garlic and allow it to permeate the rest of the vegan fried rice.

Once your kitchen is filled with the delicious aroma of garlic, add in the peas and carrot.

Add the carrots, corn, and garlic to the pan and cook until everything is just softened.

vegan fried rice vegan vegetarian gluten-free

Now add the rice to the pan and mix everything together. Allow it to cook for just a minute or two without stirring.

Finally, add the tofu and sriracha-soy sauce and stir it well.

Then let your vegan fried rice simmer for five minutes so the flavors can mix and the bottom of the rice can get just a little bit crunchy.

vegan fried rice vegan vegetarian gluten-free

And that's it - you're ready to dig into some vegan fried rice!

This vegan fried rice pairs great with a vegetable stir fry. Or you can pair it with some Asian-inspired sides, such as meatless meatballs with sweet and spicy glaze or green bean salad with yogurt miso dressing.

vegan fried rice on a fork

Recipe

Vegan Fried Rice with Tofu {vegan, gluten-free}

No ratings yet
This vegan fried rice makes for a quick and easy weeknight dinner. It's packed with nutritious flavor from fresh veggies, brown rice, and tofu, then topped with a spicy sriracha-soy sauce. Yum!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 1 cup firm tofu
  • 2 tablespoons nutritional yeast
  • 1 teaspoon black pepper
  • 2 cups basmati rice dry
  • 1 cup peas frozen
  • 1 cup carrots fresh, peeled and diced
  • 1 cup corn kernels sliced from cob
  • 1 tablespoon garlic minced
  • ½ cup soy sauce, gluten-free variety if needed
  • 2 tablespoons Sriracha
US Customary - Metric

Instructions

  • First start by getting your tofu ready. Dry it with a paper towel and cut into little squares. 
  • In a medium bowl, mix together the tofu cubes with nutritional yeast and black pepper. Mash up with a fork. Set aside.
  • In a small bowl,, mix together soy sauce and Sriracha. Set aside.
  • Now over medium heat add some olive oil to your pan. Add in your garlic and cook for two minutes. Now add in the peas, carrots, and corn. Cook until they are soft - 5-7 minutes.
  • Add the rice to the pan, and mix everything together.
  • Add in the sriracha-soy sauce and tofu. 
  • Stir well and let simmer on low for about 5 minutes, allowing bottom of rice to get slightly crunchy. Then take off and serve. Enjoy!
  • Serve and enjoy! 

Nutrition (Estimate per Serving)

Calories: 500kcalCarbohydrates: 95gProtein: 20gFat: 4gSodium: 1899mgPotassium: 499mgFiber: 6gSugar: 5gVitamin A: 5640IUVitamin C: 22.5mgCalcium: 132mgIron: 3.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

The Complete Idiot’s Guide to Gluten-Free Vegan Cooking

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Reviewed by Rachael Braun. This book is packed with everything you need to know about gluten-free vegan cooking. The Complete Idiot's Guide to Gluten-Free Vegan Cooking* (Alpha Books, 2011) by Julieanna Hever and Beverly Lynn Bennett starts by giving you an amazing overview of gluten intolerance, where to find hidden gluten, and the benefits of a vegan diet.

complete idiots guide to gluten-free vegan cooking Hever and Bennett

It can be hard to have one dietary restriction, but with two in the mix, things can get complicated. This book will give you a new view on all you can do and make it apparent that you need never feel deprived! There are so many ingredients you can create delicious and nutritious meals with.

[Read more...]

Vegan Matzo Balls (with a Gluten-Free Variation)

by 70 Comments

These vegan matzo balls aren't like the Jewish grandmothers' classic recipe for the big, fluffy variety, but are delicious, easy to make, and soy-free. Many vegan matzo ball recipes on the web use tofu as a binder, which, for many Jews, is not an allowable Passover food; these use quinoa flakes. They're baked at a low temperature rather than boiled. Without egg as a binder, vegan matzo balls of any kind are more likely than not to fall apart in water. [Read more...]

Roasted Butternut Squash and Pasta Casserole

by 1 Comment

This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.

butternut squash and pasta casserole in a white baking dish

This is the kind of casserole you make when you're craving comfort food but still want to feel like a responsible adult. It's rich, creamy, baked to golden perfection. And, plot twist: there's no dairy, no cream, and no cheese.

I first made this on one of those in-between fall days - too warm for soup, too cool for salad, and just right for something slowly baked. It turned out to be one of those meals you don't expect to fall in love with, but then you go back for thirds and start texting people about it.

butternut squash and pasta casserole being eaten from a green bowl

Key Ingredients & Substitutions

  • Pasta - Short shapes like rotini or shells hold onto all that dreamy sauce best. You can use whole grain, gluten-free, or just classic white pasta.
  • Butternut Squash - Roasted until tender, then blended into the base of the sauce.
  • Onion - Sautéed until golden and sweet!
  • Silken Tofu - Don't fear the tofu! It makes the sauce ultra-creamy and keeps things nice and light. If you do not want to use tofu, you can substitute cooked (or canned) white beans for a similar consistency.
  • Nutritional Yeast - That umami-rich, cheesy flavor - without any dairy.
  • Nondairy Milk - Unsweetened, please. Just enough to help everything blend smoothly. You can use almond milk, cashew milk, or your own favorite.
  • Paprika - A dash for warmth and color, plus a little extra for sprinkling on top. Smoked paprika works well here also.
  • Breadcrumbs - For that golden, crunchy finish.

Helpful Tips

Make ahead tip! You can roast the butternut squash a day ahead and store it in the fridge. This makes prep time a breeze when you're ready to assemble the casserole.

Use the neck for cubes, the base for sauce. - The thicker neck of the squash stays firmer after roasting and is perfect for dicing into cubes for texture in the casserole. The softer base (the bulb) gets softer and blends best into a super creamy sauce.

Blend until smooth and silky. - Take your time when blending the butternut squash sauce. A high-speed blender will give you that ultra-velvety finish, but any blender or food processor will work with a little patience. If the mixture seems too dry, add a bit more almond milk.

Don't overcook the pasta. - Cook the pasta just to al dente. It'll soften more as it bakes, so this helps keep the texture just right.

Customize the topping. - No breadcrumbs? No problem. Use crushed crackers, panko, or even a sprinkle of chopped nuts for a crunchy finish.

close up of my butternut squash and pasta casserole

Easy Variations

Add greens. - Stir in a handful of sautéed spinach or kale before baking for an extra boost of color and nutrients.

Make it smoky. - Add a pinch of smoked paprika or chipotle powder to the sauce for a subtle smoky flavor that plays well with the sweetness of the squash.

Gluten-free option. - Use your favorite gluten-free pasta and swap the breadcrumbs for gluten-free panko or crushed rice crackers.

Go herbaceous! - Mix in chopped fresh sage or thyme. A little goes a long way and pairs beautifully with the squash.

Protein boost. - Add cooked lentils, chickpeas, or vegan sausage slices to the mix before baking for a heartier, more filling dish.

Single-serve style - Divide the mixture into ramekins for mini casseroles. Perfect for dinner parties or easy meal prep!

More Tasty Recipes

If you love this casserole, be sure to check out these other delicious recipes:

Recipe

butternut squash and pasta casserole recipe

Roasted Butternut Squash and Pasta Bake

4.25 from 8 votes
This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8

Equipment

Ingredients

  • 12 ounces pasta such as rigatoni or rotini
  • 2 tablespoons olive oil plus extra for topping
  • 1 large onion finely chopped
  • 1 medium butternut squash
  • ¼ cup nutritional yeast
  • 12.3 ounces firm or extra-firm silken tofu
  • ½ cup almond milk or other nondairy milk, unsweetened
  • ½ teaspoon paprika plus extra more for topping
  • salt and pepper to taste
  • ½ cup breadcrumbs
  • 2 tablespoons fresh parsley optional, chopped, for topping
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cut a medium butternut squash in half lengthwise. Scoop out the seeds and place both halves, cut side down, on a parchment-lined or lightly oiled baking sheet. Roast for 35-45 minutes, or until the wide (bulb) end is completely tender and can be easily pierced with a fork, but is not mushy. The narrow (neck) end should be tender but still hold its shape.
  • Let the squash cool until safe to handle. Gently remove the tough skin, so only the tender squash remains. Chop into cubes and set aside. You should get about 3 - 4 cups total.
  • While the squash is roasting, cook the pasta according to package directions, then drain and transfer to a large mixing bowl. Set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté until golden and soft, about 8-10 minutes. Scoop out about ¼ cup of the cooked onion and set it aside to mix into the casserole later. The rest will go into the sauce.
  • Heat half of the oil in a medium skillet. Add the onion cook until golden. Transfer to a food processor or blender, leaving about ½ cup's worth aside for topping.
  • Blend the Sauce. In a blender or food processor, approximately ⅔ of the cubed squash, the remaining sauteed onion, silken tofu, nondairy milk, nutritional yeast, paprika, salt and pepper. Blend until completely smooth. The sauce should be velvety and pourable; add a splash more milk if needed.
  • In a large mixing bowl, combine the cooked pasta, remaining squash cubes, and the reserved ¼ cup of sautéed onion. Pour the creamy squash sauce over everything and stir gently to coat.
  • Transfer the mixture to a lightly oiled 2-quart casserole dish. Sprinkle the breadcrumbs over the top. Add a sprinkle of paprika and a drizzle of olive oil, if desired.
  • Bake uncovered at 400°F for 20-25 minutes, or until the top is golden and the edges are bubbling. For extra crispiness, broil for the last 2-3 minutes, watching closely.
  • Let the casserole sit for 5-10 minutes after baking. Garnish with parsley, if desired. This helps it set up and makes it easier to serve. Slice, scoop, and enjoy warm!

Nutrition (Estimate per Serving)

Calories: 297kcalCarbohydrates: 51gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 80mgPotassium: 578mgFiber: 4gSugar: 5gVitamin A: 10060IUVitamin C: 23mgCalcium: 104mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Glazed Baked Onions

by 3 Comments

Soft, sweet, and bathed in a buttery brown sugar glaze - these baked onions are the ultimate side dish for any vegan feast.

baked onions

Let's talk about onions for a minute. Usually, they're the unsung heroes hiding out in the background - chopped, sautéed, and forgotten about. But not today. Today, onions take center stage, get all gussied up in a glossy glaze, and come strutting out of the oven like they own the dinner table.

These Glazed Baked Onions are pure comfort food, with just enough elegance to make them holiday-worthy. They are especially perfect for Thanksgiving!

These Glazed Baked Onions are:

  • A total glow-up for the humble onion.
  • Sweet, buttery, and gloriously simple.
  • A perfect plant-based side dish for the holidays or any cozy meal.
  • Oven-roasted to soft, caramelized perfection.
  • Naturally vegan and easy to make gluten-free too.

And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!

Key Ingredients & Substitutions

  • Onions: Large yellow onions work best here. You want them big and round, so they hold up in the oven and soak up all that glaze. My personal favorite are Vidalia Onions!
  • Vegan Butter: Adds richness and helps create that luscious glaze. I am a fan of the Earth's Best Buttery Sticks for this type of dish. If you're not vegan, regular butter works here too.
  • Brown Sugar: The star of the glaze - gives it that warm, molasses-y sweetness. Light or dark, either is fine.
  • Salt & Pepper: Simple seasoning, balances the sweetness beautifully.
  • Water: Just enough to help the glaze form while the onions roast.

Helpful Tips

Don't peel too much: Just remove the papery outer layers of the onions and trim the ends slightly - you want them to stay intact when baked.

Score the tops: A shallow cross-cut on top of each onion helps the glaze seep into the onions while they bake.

Roast covered, then uncovered: Start with foil covering the baking dish to steam and soften the onions, then uncover to let them caramelize.

Baste as you go: Spoon that buttery glaze over the onions occasionally as they bake, for maximum flavor and that pretty shine.

baked onions

Easy Variations

  • Add herbs: A sprig of thyme or rosemary tucked into the baking dish adds a savory, aromatic note.
  • Spice it up: A pinch of cayenne or smoked paprika in the glaze gives a little extra kick.
  • Maple twist: Swap brown sugar for maple syrup for a deeper, woodsy sweetness.
  • Make it Bite Sized: Try this with small pearl onions or even shallots for a bite-sized take that's great for appetizers or tapas-style meals.

More Vegan Recipes

If you love these baked onions, be sure to check out these other delicious recipes:

Photos were taken by Hannah Kaminsky.

Recipe

baked onions

Glazed Baked Onions

5 from 2 votes
Soft, sweet, and bathed in a buttery brown sugar glaze - these baked onions are the ultimate side dish for any vegan feast.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 onion halves

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • Combine all the ingredients except the onions and breadcrumbs in a small saucepan. Heat gently, stirring, until all are smoothly blended. Remove from the heat.
  • Peel the outer skin from the onions, and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they'll stand steadily in a baking dish.
  • Arrange the 12 onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.
  • Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.
  • Sprinkle the onions with breadcrumbs and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.

Nutrition (Estimate per Serving)

Calories: 92kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 155mgPotassium: 143mgFiber: 2gSugar: 8gVitamin A: 88IUVitamin C: 6mgCalcium: 41mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Pumpkin Chocolate Chip Muffins

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These yummy vegan pumpkin chocolate chip muffins are loaded with healthy ingredients like fresh pumpkin puree, oat flour, and flaked almonds. Plus, this one bowl recipe takes just 30 minutes to make!

vegan pumpkin chocolate chip muffins in a bowl

I'm obsessed with putting pumpkin in everything in the Fall, but especially muffins and cookies. So it should be no surprise to see these pumpkin muffins hit the blog!

These vegan muffins are ridiculously easy. You need just one bowl, a muffin tray and an oven to make them. And even better yet - they're the healthiest pumpkin muffins you'll ever find too!

These vegan pumpkin muffins are:

  • Vegan.
  • Gluten-Free.
  • Refined sugar free.
  • Packed with fiber and other nutrients.
  • Healthy!
  • And totally delicious.

As a chocolate lover, I added dark chocolate chips to mine. But I've also tried them with blueberries, which also made a great addition.

The almonds add a nice crunch, while the peanut butter gives them a great creamy texture. They taste so indulgent, you can even get away with serving them for dessert.

Making the Vegan Pumpkin Muffins (Step by Step)

It really is unbelievably easy. First, preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius, and lightly grease a muffin tray.

vegan pumpkin chocolate chip muffins

If you want to keep this recipe completely oil-free and still prevent sticking, you can use silicone muffin cups instead.

Add the dry ingredients (gluten-free oat flour, gluten-free self-raising flour, baking soda, cinnamon and coconut sugar) to a large mixing bowl. Mix together well.

mixing the batter for the vegan pumpkin chocolate chip muffins

Now add the plant based milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple purée.

Mix together once again, then finally mix in the dairy-free chocolate chips and flaked almonds.

vegan pumpkin chocolate chip muffin batter in the muffin tin

Divide the batter evenly across the muffin tray, filling the divisions almost all the way to the top (or around ¾, if using muffin cases).

Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick comes out clean from the centre.

Allow the pumpkin muffins to cool for around 10 minutes before removing from the muffin tray and serving.

Homemade Pumpkin Puree

You can, of course, use canned pumpkin for this recipe. But in an effort to keep things as healthy and natural as possible, I do like to make my own.

Simply peel and chop a sweet pumpkin variety, spread across a sheet of parchment paper on a baking tray and bake at 400 degrees F for 20-25 minutes, until soft and golden brown.

You can then mash the pumpkin with a potato masher, or add it to a blender or food processor to make pumpkin purée.

Storing and Freezing the Muffins

You can keep these pumpkin muffins in the fridge, covered or in an airtight container, for 5-6 days.

They are also freezer-friendly. Store them in a freezer-friendly container for up to around 2 months, leaving to thaw fully in the fridge or on the counter before serving.

Tips & Substitutions

If you are not using self-raising flour, add ½ teaspoon more baking soda.

The peanut butter can be replaced with any other nut or seed butter of your choice. Alternatively, you can take it out and replace with an equal amount of apple sauce.

Feel free to replace the flaked almonds with any other nuts or seeds of your choice. For instance, I love adding pecans and/or pumpkin seeds to muffins.

Fresh berries also make a great addition.

Do not overmix the batter because if you do, the texture won't be as fluffy.

Make sure not to leave them in the oven for too long as they can burn quite easily. It's best to stick more to the 18-minute mark, as they do firm up a bit more while cooling.

vegan pumpkin chocolate chip muffins in a muffin tray

More Recipes to Try

If you love these vegan pumpkin muffins, be sure to try these other delicious treats.

Recipe

vegan pumpkin chocolate chip muffins

Vegan Pumpkin Chocolate Chip Muffins

5 from 1 vote
These fluffy vegan muffins are packed with pumpkin flavor, crunchy pecans, and sweet dark chocolate chips. Yum!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Equipment

Ingredients

Instructions

  • Make the "flax eggs", which will be our egg substitute. In a small bowl, whisk together the ground flaxseed and water. Set aside for 10-15 minutes to thicken.
  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius ) and lightly grease a muffin tray.
  • Add the oat flour, self-raising flour, baking soda, cinnamon and coconut sugar to a large mixing bowl. Mix together well.
  • Now add plant based milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple sauce. Mix together once again, then finally fold in the dairy-free chocolate chips and flaked almonds.
  • Divide the batter evenly across the muffin tray, filling the divisions almost all the way to the top (or around ¾, if using muffin liners).
  • Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick inserted comes out clean from the center. (You can optionally sprinkle some extra flaked almonds on top of the muffins in the last 5 minutes of baking.)
  • Allow to cool for around 10 minutes before removing from the muffin tray and serving.

Notes

If you want to keep this recipe completely oil-free and still prevent sticking, you can use muffin cases instead.
If not using self-raising flour, add ½ teaspoon more baking soda.
These pumpkin muffins keep in the fridge, covered or in an airtight container, for 5-6 days. You can also freeze them in a freezer-friendly container for around 2 months.

Nutrition (Estimate per Serving)

Calories: 244kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 184mgPotassium: 139mgFiber: 3gSugar: 18gVitamin A: 2120IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Pumpkin Mac and Cheese

by 1 Comment

This Vegan Pumpkin Mac and Cheese is creamy, delicious, and super simple to throw together. It's the ultimate Fall comfort food!

fork biting into a plate of vegan pumpkin mac and cheese

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:

  • vegan 
  • dairy-free
  • made with real pumpkin puree 
  • gluten-free (if you use gluten-free pasta) 
  • a delicious lunch or dinner the whole family can enjoy 
  • made with simple ingredients 
  • creamy and cheesy

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!

how to make vegan pumpkin mac and cheese collage

Helpful Tips

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.

pot of vegan pumpkin mac and cheese

Easy Variations

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.

close up forkful of vegan pumpkin mac and cheese

FAQs

Can I leave out the nutritional yeast in the recipe? 

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.

Is there an alternative to soaking the cashews overnight? 

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!

Can I make butternut squash mac and cheese instead?

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.

Can I make this ahead of time?

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.

How do I store leftovers?

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.

Can I freeze it?

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.

Is this gluten-free?

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.

More Vegan Recipes

If you love this vegan pumpkin mac and cheese, be sure to check out these other delicious recipes:

Recipe

vegan pumpkin mac and cheese

Vegan Pumpkin Mac and Cheese

5 from 3 votes
This Vegan Pumpkin Mac and Cheese is creamy, delicious, and super simple to throw together. It's the ultimate Fall comfort food!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander.
    vegan pumpkin mac and cheese
  • In a high-powered blender, add the pumpkin, the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, salt, black pepper to taste, lemon juice, and coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt as needed.
    vegan pumpkin mac and cheese
  • Return the cooked and drained pasta back to the saucepan and add the cheese sauce.
    vegan pumpkin mac and cheese
  • Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste.
    vegan pumpkin mac and cheese

Nutrition (Estimate per Serving)

Calories: 521kcalCarbohydrates: 72gProtein: 16gFat: 21gSaturated Fat: 12gSodium: 907mgPotassium: 717mgFiber: 7gSugar: 7gVitamin A: 19189IUVitamin C: 9mgCalcium: 67mgIron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Pumpkin Protein Balls

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These Pumpkin Protein Balls are simple, delicious, and packed with healthy protein. And they're vegan friendly too!

hand grabbing pumpkin protein ball from top of small pyramid stack of protein balls
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These protein balls make for a healthy homemade vegan snack or a delightful bite-sized dessert. And with all that creamy pumpkin flavor - they're the perfect treat for Fall. They taste like tiny slices of perfect pumpkin pie.

These Pumpkin Protein Balls are:

  • Protein-packed
  • A wonderful two-bite snack
  • Made with healthy, simple ingredients
  • Vegan
  • YUMMY
  • Easy to make in less than an hour

They are the perfect energy fix when you're in a crunch!

This recipe uses simple but delicious ingredients like rolled oats, raisins, cinnamon, and pumpkin puree. So believe me when I say your house will smell DELISH when you make these pumpkin energy balls!

Helpful Tips

hand placing pumpkin protein balls onto baking tray

Making the "chia egg".

To make this recipe egg-free, we're pulling out a classic vegan move: the chia egg. All you do is mix chia seeds with water, let the mixture set for about 15 minutes, and you've got yourself a gel-like substance that mimics the texture of a regular egg.

It holds everything together just as well as a traditional egg, and bonus points? Chia eggs are packed with nutrients, so you're sneaking in a little health boost too.

Making your own oat flour.

Oat flour is super easy to make, which is why the recipe includes making your own. All you need are some rolled oats and a high-speed blender to process them until they are ground into a powder. It's that simple!

Of course, if you want to make this recipe a little bit quicker, you are welcome to substitute a store bought oat flour as well.

Sweeten up your protein balls.

These pumpkin energy bites are so delicious, but they're not overly sweet. If you're looking to sweeten things up a bit, add 1-2 tablespoons of maple syrup or additional raisins. You could also add dark chocolate chips or craisins for a fun twist.

FAQs about this recipe!

pumpkin protein balls in a white bowl next to small bowls of raisins and oats

How long can I store these protein balls?

These pumpkin protein balls can be stored in an airtight container in the fridge for up to five days. Alternatively, you could keep them in the freezer for a month or two. Just let them thaw before eating them again!

Are these vegan protein balls healthy?

These protein balls are packed with nutrition! Thanks to the rolled oats, raisins, and chia seeds, these protein balls make for a delicious, nutrient-dense treat. You can find the full nutrition details in the recipe card below.

More Tasty Recipes

If you love pumpkin season as much as I do, you need to try these recipes too:

Recipe

pumpkin energy balls

Pumpkin Protein Balls

5 from 2 votes
These Pumpkin Protein Balls are simple, delicious, and packed with healthy protein. And they're vegan friendly too!
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Prep Time: 15 minutes
Cook Time: 12 minutes
waiting minutes: 35 minutes
Servings: 20 balls

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Prepare a baking tray with baking paper and set it aside.
  • Mix the chia seeds with water and let them sit for 10-15 minutes until the chia egg has developed.
  • Make homemade oat flour: Process rolled oats in a high-speed blender until oats are ground. To make two cups of homemade oat flour, you'll need 2 ⅓-½ cups of rolled oats. However, you can also use store-bought oat flour if desired.
  • Mix wet ingredients-pumpkin puree, non-dairy milk, vanilla extract, maple syrup, and chia egg-in a large bowl until well combined.
    pumpkin energy balls
  • Add raisins, cinnamon, pumpkin spice, and baking powder and combine.
    pumpkin energy balls
  • Finally, add oat flour (and protein powder if using) and stir to combine.
    pumpkin energy balls
  • Cover the batter with wrapping paper or a silicone wrap and place it in the fridge for 20-30 minutes to allow the oats to absorb any excess liquid.
    pumpkin energy balls
  • Roll the batter into 20 balls and then coat each of them with rolled oats.
    pumpkin energy balls
  • Bake the balls for 10-12 minutes or until oats get lightly brown.
    pumpkin energy balls

Notes

Store these energy balls in an airtight container in the fridge for up to five days.

Nutrition (Estimate per Serving)

Calories: 89kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.001gCholesterol: 3mgSodium: 59mgPotassium: 113mgFiber: 2gSugar: 4gVitamin A: 1440IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Fudgesicles

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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.

dairy-free fudgesicles

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. 

vegan fudgesicles

What Makes These Fudgesicles Special

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.

dairy-free fudgesicles

Helpful Tips

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.

dairy-free fudgesicles

Storing & Serving

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!

dairy-free fudgesicles

Variations to Try

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.

vegan fudgesicles

More Vegan Treats

If you love these vegan fudgesicles, be sure to check out these other plant based recipes: 

Recipe

vegan fudgesicles

Vegan Fudgesicles

No ratings yet
These Vegan Fudgesicles are rich, creamy, and loaded with chocolate flavor-they're ridiculously good, and completely vegan!
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Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10 popsicles

Ingredients

  • 3 cups coconut milk full fat variety
  • ¼ cup light brown sugar
  • ¼ cup cocoa powder
  • Salt just a pinch
  • 1 tablespoon cornstarch
  • ¼ cup strong brewed coffee or substitute additional coconut milk
  • 1 tablespoon vanilla extract
  • 4 oz dark chocolate chopped
US Customary - Metric

Instructions

  • Prepare the base: In a saucepan, heat the coconut milk and brown sugar over medium heat. Stir gently until the sugar dissolves and the mixture is just below a simmer. Avoid letting it boil.
    vegan fudgesicles
  • Make the cocoa mixture: In a small bowl or spouted measuring cup, mix together the cocoa powder, cornstarch, and salt. Stir until evenly combined.
    vegan fudgesicles
  • Combine with coffee: Slowly stir in the coffee* to form a smooth paste.
    vegan fudgesicles
  • Gradually whisk this paste into the warm coconut milk mixture until fully blended. Lower the heat to maintain a gentle warmth.
    vegan fudgesicles
  • Melt the chocolate: Add the finely chopped chocolate and vanilla extract to the saucepan. Whisk until the chocolate is completely melted and the mixture becomes smooth and glossy. Continue stirring constantly as it cooks, allowing it to thicken slightly. Remove from heat.
    vegan fudgesicles
  • Fill the molds: Pour the mixture into popsicle molds. For an ultra-smooth result, strain the liquid through a fine-mesh sieve before filling.
    vegan fudgesicles
  • Add the sticks: If your molds have a lid, secure it before inserting the popsicle sticks, leaving about 1 inch of the stick exposed. If there's no lid, cover the molds tightly with plastic wrap or aluminum foil to keep the sticks in place.
    vegan fudgesicles
  • Freeze: Place the molds in the freezer and let them set for at least 6 hours, or until fully frozen.
  • Serve: Carefully remove the fudgesicles from the molds. If using a metal or plastic mold, it can help to dip the tips in hot water for 10 seconds and then remove.
    dairy-free fudgesicles
  • Store: Keep the popsicles frozen in plastic bags or tightly wrapped in plastic for up to 1 month.

Notes

*If using coffee liqueur (see extra notes), reserve 4 tbsp/60ml of coconut milk to create the paste and add the coffee liqueur just before molding.
Recipe Notes:
  • Taste/Texture: These fudgesicles are intensely chocolatey with both cocoa powder and melted dark chocolate and you can't tell they are vegan. They are perfect for a cool dessert or snack with limited sugar but a big punch of flavour. The addition of vanilla and coffee help balance out the coconut milk for a treat that is smooth and creamy but not tropical. You can even add coffee liqueur for a slightly boozy version.
  • Coffee: Coffee is a flavor enhancer for chocolate, creating a richness to it to balance out the flavor of coconut milk. This is also why vanilla and salt are added - they will help boost the chocolate flavor rather than detract from it. For a slightly boozy popsicle, add coffee liqueur in place of the coffee after the mixture has been removed from the heat.
  • Full fat coconut milk: For the creamiest fudgesicles, use full fat coconut milk because it will help prevent forming ice crystals in the mixture. Low-fat coconut milk or other non-dairy milks will create icier popsicles.
  • Cornstarch: Using a small amount of cornstarch helps suspend the fat evenly throughout the mixture so that the popsicle doesn't separate during freezing. For a corn free version, use arrowroot powder.

Nutrition (Estimate per Serving)

Calories: 234kcalCarbohydrates: 15gProtein: 3gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 13mgPotassium: 275mgFiber: 2gSugar: 8gVitamin A: 4IUVitamin C: 1mgCalcium: 28mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Sloppy Joes - with Pinto Beans and Quinoa!

by 9 Comments

These Vegan Sloppy Joes bring big flavor to everyone's favorite messy sandwich. Packed with quinoa, pinto beans, and loads of flavor. Yum!

vegan sloppy joes
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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.

Why You'll Love These Vegan Sloppy Joes

  • Protein-Rich: Quinoa and pinto beans provide a substantial protein boost, keeping you full and energized.
  • Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
  • Family-Friendly: A crowd-pleaser that appeals to both kids and adults.
  • Versatile: Serve on whole-grain rolls, in lettuce wraps, or over a bed of greens for a gluten-free option.
  • Make-Ahead: The flavors deepen over time, so it's great for meal prep and leftovers.

Get the Plant Power Cookbook!

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.

vegan sloppy joes

Helpful Tips & Substitutions

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.

Serving Suggestions

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.

More Vegan Recipes

If you love these Vegan Sloppy Joes, be sure to check out these other delicious recipes:

Recipe

vegan sloppy joes

Vegan Sloppy Joes

No ratings yet
These Vegan Sloppy Joes are made with protein-packed quinoa, creamy pinto beans, and a tangy, sweet tomato sauce
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 sandwiches

Ingredients

  • ½ cup uncooked quinoa rinsed in a fine sieve
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion finely chopped
  • ½ medium green bell pepper finely diced
  • 15 oz canned pinto beans (or 1 ½ cups cooked), drained, rinsed, and coarsely mashed
  • 15 oz canned tomato sauce or crushed tomatoes
  • 1 medium tomato finely diced
  • 1 tablespoon soy sauce to tamari, adjust to taste
  • 1 teaspoon agave nectar or maple syrup to taste, or substitute maple syrup
  • 2 teaspoon chili powder add more for extra spice
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • 6 whole grain rolls or use English muffins or mini-pitas
US Customary - Metric

Instructions

  • Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
  • Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
  • Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
  • Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.

Nutrition (Estimate per Serving)

Calories: 170kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 707mgPotassium: 602mgFiber: 6gSugar: 6gVitamin A: 743IUVitamin C: 19mgCalcium: 63mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Fresh Tomato Corn Gazpacho

by 1 Comment

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!

tomato corn gazpacho
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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...

  • Quick and Easy: Ready in just 20 minutes, plus chilling time.
  • No-Cook: Perfect for keeping the kitchen cool during hot days.
  • Vegan and Gluten-Free!
  • Flavorful: A delightful blend of sweet, tangy, and spicy notes.
  • Make-Ahead Friendly: Flavors deepen as it chills, making it ideal for meal prep.

Helpful Tips for the Best Gazpacho

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.

Variations to Try

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.

More Vegan Recipes

If you love this vegan gazpacho, be sure to check out these other delicious recipes:

Recipe

Fresh tomato and corn soup1

Vegan Tomato Corn Gazpacho

5 from 1 vote
This chilled vegan gazpacho is packed with fresh summer flavors!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients

  • 4 cups ripe tomatoes diced, heirloom variety preferred
  • 2 ears fresh corn kernels removed (or 1½ cups thawed frozen corn)
  • 4 scallions thinly sliced
  • 3 ½ cups tomato juice adjust for desired thickness
  • ¼ cup fresh parsley chopped, or basil
  • 2 tablespoons fresh dill chopped, optional
  • salt and freshly ground black pepper to taste
  • yellow cherry tomatoes halved (for garnish, optional)
US Customary - Metric

Instructions

  • Prepare the Base: In a large bowl, combine the diced tomatoes, corn kernels, scallions, and fresh herbs.
  • Add Tomato Juice: Stir in the tomato juice, starting with 3 cups, and adjust to reach your preferred soup consistency.
  • Season: Add salt and pepper to taste. Mix well.
  • Chill: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
  • Serve: Ladle the chilled soup into bowls. Garnish with halved cherry tomatoes or additional fresh herbs, if desired. Enjoy!

Nutrition (Estimate per Serving)

Calories: 46kcalCarbohydrates: 11gProtein: 2gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 22mgPotassium: 598mgFiber: 2gSugar: 8gVitamin A: 1767IUVitamin C: 45mgCalcium: 34mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Zucchini with Mint

by 2 Comments

This simple yet flavorful dish combines tender zucchini with the bright freshness of mint, making it a perfect side for warm-weather meals. Inspired by a Sicilian classic, it's an ideal way to enjoy the abundance of late summer produce.

zucchini with mint on a white plate

You know those summer days when zucchini seems to multiply overnight, and you're running out of ideas for what to do with it? Enter this easy recipe - a dish so simple and refreshing, it feels like a little culinary magic.

With crisp zucchini ribbons, a zing of lemon, and the cooling burst of fresh mint, this recipe is proof that less is more. It's the perfect sidekick for lazy summer dinners, impromptu picnics, or anytime you're craving something light and bright.

This Zucchini with Mint Is...

  • Quick and Easy: Prepped and ready in just a few minutes, with an hour of chilling time to let the flavors meld.
  • Healthy and Light: Low in calories and packed with fresh ingredients.
  • Vegan and Gluten-Free: Suitable for various dietary preferences.
  • Versatile: Works as a side dish, a salad, or even a light appetizer.
  • Flavorful: The combination of lemon, mint, and a touch of sweetness brings out the best in zucchini.
zucchini with mint on a white plate

Variations to Explore

Zucchini Ribbons: Use a vegetable peeler or mandoline slicer to create thin ribbons for a different texture and appearance.

Grilled Zucchini: Lightly grill the zucchini slices before tossing with the dressing for a nice smoky flavor.

Additional Herbs: Incorporate fresh dill or cilantro for extra flavor.

Nutty Crunch: Sprinkle toasted pine nuts or slivered almonds on top for extra texture and richness.

Cheesy Touch: Add crumbled vegan feta for a tangy twist.

More Vegan Recipes

If you love this simple zucchini recipe, be sure to check out these other delicious ideas:

Recipe

zucchini with mint on a white plate

Fresh Zucchini with Mint

No ratings yet
This simple Sicilian dish combines tender zucchini with the bright freshness of mint.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 2 medium zucchinis 1 to 1½ pounds total, thinly sliced (about ⅛-inch thick)
  • 2 scallions thinly sliced
  • juice of 1 lemon
  • 1 tablespoon agave nectar adjust to taste, can substitute maple syrup
  • salt and freshly ground black pepper to taste
  • ¼ cup fresh mint leaves chopped, can add more to taste
US Customary - Metric

Instructions

  • Combine Ingredients: Place zucchini slices in a mixing bowl. Add scallions, lemon juice, agave nectar (or sugar), salt, and pepper. Toss to combine.
  • Chill: Cover and refrigerate for 1 hour to allow flavors to meld.
  • Add Mint: Just before serving, stir in the chopped fresh mint.
  • Serve: Arrange zucchini in overlapping circles for a decorative presentation, or simply serve as is. Enjoy!

Nutrition (Estimate per Serving)

Calories: 25kcalCarbohydrates: 5gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 7mgPotassium: 192mgFiber: 1gSugar: 4gVitamin A: 250IUVitamin C: 14mgCalcium: 18mgIron: 0.4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Vegan Creamy Mushroom Pasta

by Leave a Comment

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. 

vegan creamy mushroom pasta

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!

vegan creamy mushroom pasta

Why You'll Love It

This vegan creamy mushroom pasta is: 

  • Quick and easy: Ready in about 30 minutes, start to finish.
  • Plant-based comfort food: Creamy, rich, and satisfying without any dairy.
  • Packed with flavor: Garlic, thyme, white wine, and soy sauce come together for a sauce that's anything but boring.
  • Perfect for any pasta lover: Rotini, penne, or any pasta you have on hand works beautifully.
  • Leftover-friendly: The flavors deepen after a day in the fridge, making it great for meal prep.
vegan creamy mushroom pasta

Helpful Tips

Don't rush the mushrooms

Let them cook until they release their juices and the liquid evaporates. This step builds incredible flavor.

Deglaze like a pro

When you add the white wine, scrape up any browned bits stuck to the pan - they're pure flavor.

No lumps, no problem

Add the broth slowly while stirring continuously to avoid clumps in your sauce.

vegan creamy mushroom pasta

FAQs and Substitutions

What mushrooms should you use? 

I used baby bella mushrooms. These are hearty and flavorful, but white button mushrooms or even shiitakes work well, too.

What can I substitute for coconut milk? 

If coconut milk isn't your thing, try cashew cream or oat milk instead.

Do I have to use vegan butter? 

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.

What wine should I use? 

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. 

Can I make this gluten-free? 

You can make this pasta gluten free by using a gluten-free pasta brand, and substituting tamari for the soy sauce.

vegan creamy mushroom pasta

Variations to Try

Add greens

Toss in some fresh spinach or kale at the end for extra color and nutrients.

Switch up the protein

Add crispy tofu, chickpeas, or vegan sausage for a heartier meal.

Make it spicy

Amp up the red pepper flakes if you like a little heat.

Extra herbs

Basil, parsley, or even rosemary can change up the flavor profile.

vegan creamy mushroom pasta

More Vegan Recipes

If you love this creamy mushroom pasta, be sure to check out these other tasty ideas: 

Recipe

vegan creamy mushroom pasta

Vegan Creamy Mushroom Pasta

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This Vegan Creamy Mushroom Pasta feels totally indulgent-with tender mushrooms, a creamy sauce, and a hint of thyme. Plus, it's so easy to whip up!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients

US Customary - Metric

Instructions

  • Cook the pasta according to package directions, drain and set aside.
  • In a large skillet over medium heat, add the olive oil and the onion and cook, stirring frequently, until the onion is translucent and begins to soften, about 4-5 minutes.
  • Add the mushrooms and cook until their juices have been released and then evaporated from the pot, about 10 minutes. Add garlic and red pepper flakes and cook for an additional minute.
    vegan creamy mushroom pasta
  • Add the white wine and scrape up any browned bits from the bottom. Allow liquid to reduce by half. Melt the butter into the pan with the veggies, then sprinkle the flour over the veggies and stir.
    vegan creamy mushroom pasta
  • Slowly add the vegetable broth, stirring well to avoid any lumps. Add the coconut cream, soy sauce, and thyme, stir, and bring to a simmer.
    vegan creamy mushroom pasta
  • Cook until thickened into a creamy sauce consistency.
    vegan creamy mushroom pasta
  • Add the cooked pasta and toss to coat.
    vegan creamy mushroom pasta
  • Serve immediately with fresh thyme sprinkled on top.
    vegan creamy mushroom pasta

Nutrition (Estimate per Serving)

Calories: 487kcalCarbohydrates: 67gProtein: 14gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 554mgPotassium: 651mgFiber: 3gSugar: 5gVitamin A: 408IUVitamin C: 3mgCalcium: 48mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Halloween Cupcakes

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Add a dash of spookiness to your Halloween spread with these fang-tastic Vegan Halloween Cupcakes! Bursting with sweet flavor, these creepy-cute treats not only look good but taste amazing, and they're 100% vegan-friendly. 

vegan halloween recipes

Halloween is one of my all time favorite holidays! Our decorations go up on October 1st without fail, and we love getting into the spirit of the season with Fall festivals and pumpkin themed everything. 

vegan halloween recipes

But somehow I have failed to keep up with the Halloween themed recipes around here. So let me make that up to you with these simple and delicious Vegan Halloween Cupcakes. 

These cupcakes are: 

  • Spooky and sweet. 
  • An easy, family friendly Halloween treat. 
  • Ready in just about 30 minutes.
  • 100% vegan!
vegan halloween recipes

Helpful Tips

Get creative with the decorations! 

You can use any Halloween themed sprinkles or candies of your choice - just be sure to check the label to make sure they are really vegan. Halloween cupcake liners are a fun touch too! 

Cool before frosting

Cool the cupcakes completely before applying the frosting, so it doesn't melt!

Coloring the frosting

Start with a small amount of food coloring and gradually add more until the desired shade of orange is achieved. I like these Americolor gel food colorings, which are vegan friendly. For a more professional look, use a piping set to apply the frosting in big swirls!

vegan halloween recipes

Variations

Gluten-Free Vegan Cupcakes: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.

Chocolate Vegan Halloween Cupcakes: Add ½ cup of unsweetened cocoa powder to your dry ingredients for a chocolate version.

Pumpkin Spice Cupcakes: Add a teaspoon of pumpkin spice to the dry ingredients and top the frosting with crushed vegan ginger snap cookies.

Coffee Flavored Cupcakes: Replace half of the almond milk with strong brewed coffee and decorate the cupcakes with dark chocolate shavings along with Halloween sprinkles. Yum!

vegan halloween recipes

More Tasty Vegan Ideas

If you love these Vegan Halloween Cupcakes, be sure to check out these other delicious ideas: 

Recipe

vegan halloween recipes

Vegan Halloween Cupcakes

5 from 2 votes
These creepy-cute Vegan Halloween Cupcakes are bursting with sweet flavor, taste amazing, and they're 100% vegan-friendly.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 cupcakes

Equipment

Ingredients

For the Cupcakes:

For the Orange Vegan Frosting:

For Decoration:

US Customary - Metric

Instructions

Cupcakes:

  • Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  • In another bowl, combine the almond milk, oil, vanilla extract, and apple cider vinegar.
  • Slowly pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
  • Evenly divide the batter into the cupcake liners.
  • Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let the cupcakes cool completely before frosting.

Orange Frosting:

  • In a large mixing bowl, beat the vegan butter until creamy and smooth.
  • Gradually add the powdered sugar, almond milk, and vanilla extract. Beat until light and fluffy.
  • Add vegan orange food coloring a little at a time until you achieve your desired shade.
  • Once the cupcakes are cooled, pipe or spread the frosting onto the cupcakes using a knife or a piping bag.
  • Top each frosted cupcake with vegan-friendly Halloween-themed sprinkles.
  • Serve and enjoy your spooky Vegan Halloween Cupcakes!

Nutrition (Estimate per Serving)

Calories: 422kcalCarbohydrates: 69gProtein: 2gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 284mgPotassium: 23mgFiber: 1gSugar: 56gVitamin A: 360IUCalcium: 34mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Pot Pie Casserole

by Leave a Comment

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. 

holiday main dish

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.

holiday main dish

This Vegan Pot Pie Is...

  • Hearty and Satisfying: Packed with vegetables and potatoes, it's a meal that fills you up and leaves you feeling content.
  • Easy to Make: With simple ingredients and straightforward steps, this pot pie comes together without a fuss.
  • Flaky and Golden: Thanks to the combination of vegan butter and shortening, the crust is perfectly flaky and delicious.
  • Versatile: You can add or swap out veggies based on what you have or prefer.
  • Perfect for Leftovers: This pie tastes even better the next day, making it ideal for meal prepping or enjoying throughout the week.
vegan pot pie ingredients

Key Ingredients & Substitutions

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.

adding the vegan chicken

Helpful Tips for Making Vegan Pot Pie Casserole

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.

golden crust after baking in the oven

Storing & Freezing

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.

Transferring the hot filling to the pie crust

Variations

Mushroom Pot Pie

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.

Southwestern Pot Pie

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.

Root Vegetable Pot Pie

Swap out the frozen veggies for a mix of roasted root vegetables like parsnips, turnips, and sweet potatoes for a wintery twist.

Herbed Crust

Add fresh herbs like parsley, thyme, or rosemary right into the crust dough for an extra layer of flavor.

Make Mini Pot Pies

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.

holiday main dish vegan pot pie

More Tasty Vegan Recipes

If you love this vegan pot pie, be sure to check out these other delicious ideas: 

Recipe

holiday main dish vegan pot ie

Vegan Pot Pie Casserole

5 from 1 vote
This Vegan Pot Pie Casserole is a plant-based version of the classic dish that's every bit as satisfying, hearty, and delicious. A feel-good family favorite main dish!
Print Pin Save
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings

Ingredients

For the crust:

For the filling:

  • 3 tablespoons vegan butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • ¼ cup flour
  • 2 ½ cups vegetable broth
  • 3 cups frozen mixed veggies
  • 1 cup chopped potato about one medium potato
  • ½ teaspoon salt
  • ½ teaspoon dried thyme leaves
  • 2 cups chopped vegan "chicken" optional
US Customary - Metric

Instructions

  • Instructions:

For the crust:

  • In a large bowl, whisk together the flour and salt. Cut in the shortening and butter until only pea sized lumps remain.
    flour and salt. shortening and butter
  • Stir in the ice water, 1 tablespoon at a time until the dough comes together.divide the dough evenly into two small discs.
    mixing the dough for vegan pot pie
  • Roll half the dough out into a 12" circle and place into the bottom and up the sides of a deep dish pie plate. Place the pie plate in the fridge
    dough for vegan pot pie casserole
  • Roll the second dough disc into a 10" circle and place in the fridge to chill while you make the filling.

For the filling:

  • Preheat the oven to 400F.
  • In a large pot over medium heat, melt the vegan butter. Add the onion and garlic and cook, stirring frequently, until the onion turns translucent.
    melting the vegan butter
  • Sprinkle the flour overtop and stir, then cook for an additional 1-2 minutes. Slowly pour in the vegetable broth, whisking constantly to avoid lumps.
  • Add the frozen veggies, chopped potato, salt and thyme and mix to a simmer. Allow to cook, stirring frequently, about 10 minutes, or until the potato is starting to feel tender.
    mixed vegetables in vegan pot pie
  • Stir in the vegan chicken.
    adding the vegan chicken
  • Transfer the hot filling to the pie crust.
    Transferring the hot filling to the pie crust
  • Then add the top crust and cut away the excess.
    adding the top crust
  • Crimp the edges.
    Crimping the edges
  • Slice venting holes in the top crust.
    Slicing venting holes in the top crust
  • Then bake in the oven for 60 minutes, or until the filling is bubbly and the crust is golden (if the edges of the crust gets too brown cover with foil for the last 20 minutes of baking)
    holiday main dish
  • Allow to cool for 20 minutes before slicing.
    holiday main dish vegan pot pie

Nutrition (Estimate per Serving)

Calories: 508kcalCarbohydrates: 46gProtein: 13gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgSodium: 1492mgPotassium: 370mgFiber: 7gSugar: 2gVitamin A: 4096IUVitamin C: 14mgCalcium: 56mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Funfetti Cake

by Leave a Comment

This homemade vegan funfetti cake is fluffy, moist, and bursting with colorful sprinkles! And topped with a delicious funfetti frosting too. Perfect for a birthday party or just to satisfy your everyday sweet tooth.

vegan birthday cake

There's something undeniably magical about funfetti - it transforms a simple cake into a totally party-worthy treat. This particular funfetti cake is a family favorite in our house, even among the non-vegans in the crew. In fact, my son swears it's the best funfetti cake he's ever had!

This vegan funfetti cake is: 

  • Easy to make with simple ingredients.
  • Fun and colorful.
  • A surefire crowd pleaser.
  • Better than any boxed cake mix.
  • Perfect for a vegan birthday cake! 
vegan birthday cake

Key Ingredients & Substitutions

All of the ingredients for this cake (and the funfetti frosting) are simple and easy to find. No weird vegan ingredients here. 😉 But here are just a few notes to help you get the best results.

Rainbow Sprinkles

The heart of any funfetti cake is the sprinkles! But be sure to check the ingredients for any sneaky non-vegan ingredients. I like to buy these big jugs of vegan friendly sprinkles for all my baking.

Non-Dairy Milk

You can use any dairy free milk of your choice in this vegan cake. Almond, cashew and soy milk all work very well for baking.

Apple Cider Vinegar

This might seem like an odd cake ingredient, but it reacts with the baking powder to give the cake a perfect rise. I suggest using a high quality apple cider vinegar like Bragg's for the best results.

Sugar

This recipe calls for granulated sugar. Depending on the region you live in, your regular old white sugar may or may not be vegan. In the US, you will want to choose a brand clearly marked organic or vegan. This one from Whole Foods is cheap and vegan friendly.

vegan birthday cake

Tips and Tricks

Parchment Paper is Your Friend

To ensure your cake layers come out of the pans cleanly, don't skip lining your pans with parchment paper.

Cool Completely

Patience is key. Frosting a warm cake can lead to a melting disaster! So make sure to let the cake cool all the way down to room temperature before frosting it. You can speed up the process by putting it in the fridge for a bit.

Storing the Cake

Cover the cake and store in the fridge for 4-5 days. You can also freeze the cake for up to two months. If freezing, you will want to remove from the freezer to thaw the day before you plan to serve it.

vegan birthday cake

Variations to Try

Make it Gluten-Free

Replace the all-purpose flour with your favorite gluten-free flour blend for a gluten free version. Be sure to choose a gluten free brand of sprinkles too.

Switch Up the Sprinkles

While rainbow sprinkles are classic, feel free to use any vegan-friendly sprinkle variety you like. You can theme this cake to just about any occasion by just changing out the sprinkles. Halloween? Grab some orange and black sprinkles. Christmas? Go with red and green. Valentine's Day? Pink and red. You get the idea.

Alternative Frostings

Not a fan of buttercream? Try a vegan cream cheese frosting for a tangy twist.

vegan birthday cake

More Vegan Sweets

If you love this Vegan Funfetti Cake, be sure to check out these other delicious recipes: 

Recipe

vegan birthday cake

Vegan Funfetti Cake

5 from 1 vote
This homemade vegan funfetti cake is fluffy, moist, and bursting with colorful sprinkles! And topped with a delicious funfetti frosting too.
Print Pin Save
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings

Ingredients

For the Cake:

For the Vegan Funfetti Frosting:

US Customary - Metric

Instructions

For the Cake:

  • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
  • In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Stir in the rainbow sprinkles to distribute evenly.
  • In another bowl, whisk together the non-dairy milk, vegetable oil, applesauce, apple cider vinegar, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  • Divide the batter evenly between the two prepared cake pans, using a spatula to smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

For the Vegan Buttercream Frosting:

  • Using a hand mixer or a stand mixer with the paddle attachment, beat the vegan butter until creamy.
  • Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
  • Add the vanilla extract and 2 tablespoons of non-dairy milk. Beat for an additional 3-5 minutes or until the frosting is light and fluffy. If the frosting is too thick, add more non-dairy milk, one tablespoon at a time, until reaching the desired consistency.
  • Once the cakes are completely cool, place one layer on a serving plate or cake stand.
  • Spread a layer of frosting on the top of the first cake layer, then place the second cake layer on top.
  • Frost the top and sides of the cake with the remaining buttercream frosting, smoothing it out with a knife or spatula.
  • Decorate the top with additional rainbow sprinkles to match the Funfetti theme.
  • Chill the cake in the refrigerator for at least 30 minutes before slicing to allow the frosting to set.

Nutrition (Estimate per Serving)

Calories: 522kcalCarbohydrates: 98gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 340mgPotassium: 56mgFiber: 1gSugar: 76gVitamin A: 781IUVitamin C: 0.1mgCalcium: 106mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Lemon Ginger Scones

by Leave a Comment

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!

vegan scones

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: 

  • A delicious breakfast or brunch time treat!
  • Kid-friendly.
  • Ready in just 30 minutes.
  • 100% plant based
vegan scones

Useful Tips

Zesting the lemon

Grate the lemon zest with a microplane for a finer consistency and to ensure the lemon's natural oils are released into the dough.

Use cold butter

Make sure you use cold vegan butter or coconut oil for maximum flakiness in the scones.

Use any plant based milk

Any non-dairy milk that you prefer will work fine in this recipe. Try almond, soy, oat, or even coconut milk. 

Serving the scones! 

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!

Make it gluten-free

This recipe is easy to make gluten free by substituting a gluten free baking flour.

Storing leftover scones

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.

vegan scones

Variations

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.

vegan scones

More Vegan Treats

If you love these Vegan Lemon Ginger Scones, be sure to check out these other delicious recipes: 

Recipe

vegan scones

Vegan Lemon Ginger Scones

5 from 2 votes
These simple Lemon & Ginger Scones are bursting with flavor from ginger, lemon zest, and vanilla - and they're 100% vegan too!
Print Pin Save
10 minutes
Total Time: 10 minutes
Servings: 8 servings

Ingredients

  • 2 cups all-purpose flour or a gluten-free blend if preferred
  • ⅓ cup granulated sugar ensure it's vegan
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • ¼ cup crystalized ginger chopped finely
  • 1 teaspoon vanilla extract
  • ½ cup cold vegan butter or coconut oil
  • ¾ cup plant-based milk such as almond, soy, or oat milk
US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
  • Cut the cold vegan butter or solidified coconut oil into small pieces and use a pastry cutter or fork to blend it into the flour mixture until it resembles coarse crumbs.
  • Make a well in the center of the dry ingredients and pour in the plant-based milk, lemon juice, vanilla extract, and chopped crystallized ginger. Stir until just combined; do not overmix.
  • Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together. Flatten the dough into a circle about 1 inch thick and cut into 8 wedges.
  • Place the wedges on the prepared baking sheet and bake for 15-20 minutes, or until the scones are golden brown.
  • Remove the scones from the oven and allow them to cool slightly on a wire rack.
  • Serve the scones warm or at room temperature.

Nutrition (Estimate per Serving)

Calories: 248kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 427mgPotassium: 41mgFiber: 1gSugar: 12gVitamin A: 540IUVitamin C: 1mgCalcium: 121mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Chickpea Patties

by 1 Comment

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. 

chickpea patties

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.

chickpea patties

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: 

  • Perfect for grilling! 
  • A simple 100% vegan meal idea.
  • Totally delicious.
  • Easy to make in under 30 minutes.
chickpea patties

Helpful Tips

Chill the patties

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.

Bake the chickpea patties

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.

Grill the chickpea patties

Cook the chickpea patties on the grill over medium heat for 4-6 minutes on each side.

chickpea patties

Frying oil

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. 

Make ahead

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.

Storing Leftovers 

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.

chickpea patties

Variations

Mediterranean Chickpea Patties

First up, if you have a thing for Mediterranean foods, add in some cumin, coriander, and lemon zest. 

Asian Chickpea Patties

 For an Asian twist, toss in some sesame seeds, a little soy sauce, and a hint of ginger.

Add Spice! 

Mix in some chili flakes or use spicy smoked paprika instead of the regular one to give your patties a kick of heat. 

Italian Chickpea Patties

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.

Make it gluten-free

 Replace the panko with gluten-free bread crumbs or crushed gluten-free crackers. 

chickpea patties

More Tasty Vegan Ideas

If you love these vegan chickpea patties, be sure to check out these other tasty recipes: 

Recipe

chickpea patties

Vegan Chickpea Patties

5 from 2 votes
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.
Print Pin Save
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 patties

Ingredients

US Customary - Metric

Instructions

  • In a large bowl, use a fork to mash chickpeas until they are all smashed. Alternatively you can use a food processor to pulse them a few times until they are chopped but not pasty.
    chickpea patties
  • Add the panko, flax egg, garlic powder, onion powder, salt, smoke paprika, and black pepper and stir until evenly combined.
  • Form into nugget sized patties and place on a lined baking sheet. Chill in the fridge for at least 30 minutes.
    chickpea patties
  • Heat a skillet over medium heat, add enough oil to the pan so that it is completely coated, then add the patties in batches to the pan and cook 3-4 minutes per side, or until golden brown and heated through.
    chickpea patties
  • Place on a paper towel to absorb extra oil.
    chickpea patties
  • Serve warm with your favorite dipping sauce.
    chickpea patties

Nutrition (Estimate per Serving)

Calories: 81kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 269mgPotassium: 113mgFiber: 3gSugar: 0.4gVitamin A: 31IUVitamin C: 0.1mgCalcium: 36mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Cinnamon Roll in a Mug

by 1 Comment

Craving a warm cinnamon roll, but don't have hours to spend in the kitchen? Enter this Vegan Cinnamon Roll in a Mug. You can whip up a warm, gooey cinnamon bun in just minutes. It's the ultimate vegan dessert for one! 

vegan dessert

You may have seen these cinnamon bun mug cakes making the rounds on TikTok over the last few months. So of course I had to try my hand at creating a vegan version of this tasty little treat. And I am totally in love with the results! 

This Vegan Cinnamon Roll in a Mug is: 

  • Quick and easy to make in just minutes!
  • An easy vegan dessert.
  • Perfect for just one or two people.
  • 100% Vegan and Vegetarian friendly.
vegan dessert

Tips & Variations

Make it gluten free. 

For this recipe I utilized regular all-purpose flour, however, for individuals following a gluten-free diet, almond or coconut flour can be an excellent substitute. Alternatively, you can also replace it with your preferred 1:1 gluten-free baking flour.

vegan dessert

Add mix-ins. 

Add new flavors or mix-ins for a completely new spin on the cinnamon roll. Some ideas include:

  • Dark chocolate chips for a chocolate-chip cinnamon roll.
  • Add a dash of cocoa powder for a chocolate cinnamon roll.
  • Chopped pecans or walnuts for extra crunch.
  • Shredded coconut.
  • Raisins or dried cherries for a fruity spin.
  • Maple or agave syrup.
vegan dessert

Plant based milk. 

I used oat milk for my cinnamon bun mug cake. But you can substitute any vegan friendly milk of your choice. Cashew, almond, or soy milk would all work fine.

vegan dessert

Use organic sugar. 

Note that I have specified organic sugar in the recipe. This is because many brands of non-organic sugar are not actually vegan! If this is important to you, choosing brands marked organic will ensure no bone char was used in the processing.

vegan dessert

More Tasty Ideas

If you love this vegn cinnamon roll in a mug, be sure to check out these other tasty treats:

Recipe

vegan dessert

Vegan Cinnamon Roll in a Mug

5 from 5 votes
This Vegan Cinnamon Roll in a Mug is the ultimate vegan dessert for one! A warm, gooey cinnamon bun that's so quick and easy to make in just minutes!
Print Pin Save
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 1 serving

Ingredients

Ingredients dough:

Ingredients frosting:

US Customary - Metric

Instructions

  • Start by making the dough. In a small bowl whisk together the flour, baking powder, salt and 4 tablespoon of vegan milk. Mix until you get a dough ball. You can add a little bit more flour if it is stick, or a little bit more milk, if it seems dry.
  • Put some flour on the surface of your counter and roll out the dough in a square, about the height of your mug.
  • Brush some coconut oil on one side and then sprinkle the sugar and cinnamon over the dough. Roll up the dough.
  • Brush the remaining coconut oil on the inside of your mug. Place the rolled dough in the mug.
  • Put the mug in the microwave for 50 seconds. If it seems too wet, you can add a few more seconds (in increments of 5 seconds), until no longer wet.
  • In a separate small bowl mix together the frosting ingredients, the powdered sugar and vegan milk, and pour this over the cinnamon bun in the mug, and let it sit for 30 seconds before serving.

Nutrition (Estimate per Serving)

Calories: 563kcalCarbohydrates: 104gProtein: 7gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 880mgPotassium: 86mgFiber: 3gSugar: 50gVitamin A: 6IUVitamin C: 0.1mgCalcium: 221mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Zucchini Lasagna

by Leave a Comment

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!

vegan lasagna recipe

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! 

vegan lasagna recipe

This Vegan Zucchini Lasagna is: 

  • Light & healthy! 
  • Family friendly - even the kids will eat this. 
  • Ready in under an hour.
  • Vegan.
  • Vegetarian.
  • Dairy-free.
  • Gluten-free.
  • a delicious plant-based meal!

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.

vegan lasagna recipe

Ingredients & Supplies You'll Need

Here's what you'll need to make this delicious zucchini lasagna:

  • Zucchini - the star ingredient!
  • Firm Tofu - to make a vegan ricotta cheese substitute.
  • Nutritional yeast - to add that cheesy flavor.
  • Italian Seasoning
  • Salt
  • Lemon Juice
  • Olive oil
  • Onion
  • Bell pepper
  • Garlic
  • Mushrooms
  • Baby Spinach - Or you can use kale if you prefer.
  • Tomato Sauce
  • Fresh Basil - Optional, but recommended!

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. 

vegan lasagna recipe

How to Make Zucchini Lasagna

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.

vegan lasagna recipe

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.

vegan lasagna recipe

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.

vegan lasagna recipe

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.)

vegan lasagna recipe

Helpful Tips & Tricks

Here are some helpful tips and tricks for making a delicious vegan lasagna!

Slicing the Zucchini Strips

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.

Remove the Moisture from the Zucchini 

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!

Storing the Leftovers

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.

vegan lasagna recipe

Variations & Substitutions

Homemade Marinara Sauce 

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. 

Vegan Ricotta

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.

Add Vegan Mozzarella

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.

Spice it Up

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!

Add Some Protein

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.

Roasted Vegetables

Consider using roasted vegetables such as eggplant, bell peppers, or mushrooms to add different textures and flavors to the dish.

vegan lasagna recipe

Fun Fact: Where did Lasagna Originate? 

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!

vegan lasagna recipe

More Tasty Vegan Recipes

If you love this vegan zucchini lasagna, be sure to check out these other delicious plant based ideas: 

Recipe

vegan lasagna recipe

Vegan Zucchini Lasagna

4.67 from 3 votes
This vegan zucchini lasagna is light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!
Print Pin Save
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 4 large zucchini
  • 14 oz. firm tofu
  • 2 tablespoons nutritional yeast
  • 2 teaspoons italian seasoning
  • 1 teaspoon salt
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 lb mushrooms quartered
  • 4 cups baby spinach
  • 3-4 cups tomato sauce
  • Minced fresh basil optional
US Customary - Metric

Instructions

  • Preheat oven to 400 F
  • Slice the zucchini lengthwise into thin strips, lay out on a paper towel and sprinkle with salt, allow to sit at least 15 minutes to draw some moisture out
    vegan lasagna recipe
  • Meanwhile prepare the tofu ricotta. Combine the tofu, nutritional yeast, italian seasoning, salt and lemon juice in a food processor
    vegan lasagna recipe
  • Blend until smooth and set aside
    vegan lasagna recipe
  • In a large skillet over medium heat, add the oil followed by the onion and peppers and saute for 5-6 minutes, or until the onion is translucent
    vegan lasagna recipe
  • Add the garlic and stir, then add the mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated
    vegan lasagna recipe
  • Add the spinach and allow to wilt
    vegan lasagna recipe
  • Add a layer of sauce to the bottom of a 9x13 baking dish, then a layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
    vegan lasagna recipe
  • Repeat with another layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
    vegan lasagna recipe
  • Keep repeating with a layer of zucchini, sauce, remaining vegetables and remaining vegan ricotta
    vegan lasagna recipe
  • Then fininsh with a final layer of zucchini and remaining sauce on top
    vegan lasagna recipe
  • Cover and bake in the oven for 45 minutes, or until bubbly
    vegan lasagna recipe
  • Add the fresh minced basil and allow to sit for 10 minutes before slicing and serving
    vegan lasagna recipe

Nutrition (Estimate per Serving)

Calories: 175kcalCarbohydrates: 20gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1003mgPotassium: 1190mgFiber: 7gSugar: 11gVitamin A: 3300IUVitamin C: 66mgCalcium: 162mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Biscuits Recipe

by Leave a Comment

Vegan biscuits with dairy-free 'buttermilk' are a must-try! These American biscuits are soft, flaky and tall, with a distinctive buttery flavor. They make an exceptional side dish or snack, and no one will be able to tell that they are entirely plant based!

Vegan biscuits recipe

Are you on the lookout for your new favorite vegan biscuit recipe? If so, I've got you covered! These buttermilk biscuits that are entirely dairy-free are a must-try. I've made a good number of batches over the last few weeks, and each time they disappear within a few hours. I always think I'll end up having leftovers, but I'm yet to run into that situation!

American biscuit with butter

These biscuits have the most exceptional texture. They're flaky and soft, and melt in your mouth. You'll also love their distinctive buttery flavor, and the fact that they have a beautiful rise! These's nothing quite like a tall, soft biscuit served with a cup of tea and some jam.

American biscuits with dairy-free buttermilk

Plus, you need just 7 very simple ingredients that you probably have in your kitchen already. And they take just around 30 minutes from start to finish! Get them on the table in no time, and serve either as a snack or a side dish with any meal of your choice. I'd recommend you start by making vegan biscuits and gravy as a breakfast or brunch!

What are biscuits?

Fluffy American biscuits

Southern-style American biscuits are essentially a type of bread that's very similar to a British scone. The main difference is that scones are much sweeter. Biscuits have more of a savory flavor profile, and are typically served as a side dish.

Ingredients you'll need

Ingredients for vegan biscuits
Ingredients for vegan buttermilk
  • Plant based milk and lemon juice to make the vegan buttermilk. The dairy-free buttermilk is a key ingredient for giving the biscuits a great rise, while the lemon juice gives the flavors a subtle tanginess. You can also use apple cider vinegar.
  • All-purpose plain flour.
  • Sugar. You can use either brown or white sugar for this recipe.
  • A pinch of good quality sea salt.
  • Baking powder. Together with the vegan buttermilk, this helps to make the biscuits taller and fluffier.
  • Vegan butter or margarine. Make sure to use the form that comes in a stick rather than a tub, as the latter version has a too high water content. Also ensure that it's not warm or softened - it should be cold, straight out of the fridge

How to make vegan biscuits

Firstly, make the vegan buttermilk. Mix together the plant based milk and lemon juice, and set aside to curdle for one minute.

Flour in a bowl
Flour and margarine in a bowl
Vegan biscuit dough with buttermilk

Meanwhile, mix together the flour, sugar, salt, and baking powder. Then, add the vegan butter/margarine, and mix together using a fork until a fine crumb forms.

Vegan buttermilk
Dairy-free buttermilk biscuit dough
Vegan biscuit dough in a bowl

Now add the buttermilk, and continue mixing using either a fork or a wooden spoon until a shaggy dough forms.

Preheat the oven to 350 degrees F/180 degrees C. Transfer the dough to a lightly-floured surface and roll out into a rectangle around an inch in thickness. Then, fold in the upper and lower edge, and roll it out once again.

Vegan biscuit dough on a board
Dough being folded
Flaky biscuit dough

Use a cookie cutter to cut out circles around 3 inches in diameter and transfer them to the baking tray. Brush with some melted vegan butter if desired, then bake in the preheated oven for 18-20 minutes, until lightly golden brown on top.

Vegan dough for biscuits
Vegan biscuits on a baking tray
Biscuit with butter on a baking tray

Allow to cool down for 5 minutes before serving!

Recipe tips for success

  • As for all baking recipes, I would recommend weighing the ingredients for the most accurate results.
  • Make sure that all of the ingredients are as cold as possible before using them. The vegan butter/margarine in particular needs to be solid, because if it's softened the biscuits won't have a soft and light texture.
  • Don't overwork the dough, because this will also cause the biscuits to acquire a tough texture.
  • Don't leave them in the oven for too long, especially as they will continue cooking from the heat of the baking tray when you take them out.
Vegan American biscuits

Instructions on storage and freezing

Biscuits are at their most delicious when eaten shortly after baking. You can, however, keep them on the counter covered with a dish cloth for up to 2 days. Or, you can keep them in the fridge in an airtight container for up to 5 days.

To freeze the vegan biscuits, wrap them up individually in cling film and transfer to a freezer-friendly container. Keep them frozen for up to 2 months. Allow to thaw fully at room temperature for a couple of hours before reheating and serving. I would recommend reheating the biscuits either in the microwave or in the toaster.

Dairy-free biscuits

How to serve vegan buttermilk biscuits

The great thing about vegan biscuits is that they're super versatile! You can:

Vegan chili with biscuits

Other must-try vegan side dishes

Vegan biscuits

If you give this vegan biscuits recipe a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below together with a star rating!

Recipe

Vegan Biscuits Recipe

5 from 2 votes
Vegan biscuits with dairy-free 'buttermilk' are a must-try! These American biscuits are soft, flaky and tall, with a distinctive buttery flavor. They make an exceptional side dish or snack, and no one will be able to tell that they are entirely plant based!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 biscuits

Equipment

  • Small mixing bowl
  • Large mixing bowl
  • Conventional oven
  • Rolling Pin
  • Baking tray

Ingredients

US Customary - Metric

Instructions

  • Make the vegan buttermilk. Mix together the plant based milk and lemon juice, and set aside to curdle for one minute.
    1 cup plant based milk, 1 tablespoon lemon juice
  • Mix together the flour, sugar, salt, and baking powder. Then, add the vegan butter/margarine, and mix together using a fork until a fine crumb forms.
    ½ tablespoon sugar, 1 teaspoon salt, 1 tablespoon baking powder, 2.8 oz vegan butter, 3 ¼ cups flour
  • Add the buttermilk, and continue mixing using either a fork or a wooden spoon until a shaggy dough forms.
  • Preheat the oven to 350 degrees F/180 degrees C.
  • Transfer the dough to a lightly-floured surface and roll out into a rectangle around an inch in thickness. Then, fold in the upper and lower edge, and roll it out once again.
  • Use a cookie cutter to cut out circles around 3 inches in diameter and transfer them to a baking tray lined with parchment paper.
  • Brush with some melted vegan butter if desired, then bake in the preheated oven for 18-20 minutes, until lightly golden brown on top.
  • Allow to cool down for 5 minutes before serving!

Video

Nutrition (Estimate per Serving)

Calories: 168kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 265mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 253IUVitamin C: 1mgCalcium: 74mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Pumpkin Pie Recipe

by Leave a Comment

The ultimate vegan pumpkin pie - made totally from scratch! This dreamy dairy-free dessert has a golden, flaky homemade crust and a silky-smooth, gently spiced pumpkin filling. It's the kind of pie that'll steal the show at your Thanksgiving table (and no one will miss the dairy, promise).

Vegan pumpkin pie being served on a white dish

Who doesn't love pumpkin pie?! It's certainly one of my favorite Fall desserts. And the great news is that it's easier than you may think to make a homemade vegan pumpkin pie from scratch.

Even if you're not an expert baker, you can whip up an impressive dessert like this one for special occasions like Thanksgiving and Christmas. I can guarantee that everyone will be impressed!

(And if you are planning a meatless holiday feast, be sure to check out my complete Vegan Thanksgiving cookbook!)

vegan pumpkin pie being served

My vegan pumpkin pie recipe features just simple ingredients and a very approachable methods, anyone can handle it!

I love making a homemade crust which is buttery and flaky. The pumpkin pie filling is smooth and custardy, and will make your whole kitchen smell amazing.

So if you're looking for a go-to vegan pumpkin pie recipe, look no further!

Key Ingredients & Substitutions

Ingredients for vegan pumpkin pie

Pie crust. I used my homemade vegan pie crust recipe, but you can also use a store-bought one if you want to save time. They typically come in a ready-to-fill shell and disposable foil pan, which makes it very easy to use.

Pumpkin Purée. You can use either canned pumpkin purée (make sure it's plain and unsweetened), or make your own from scratch using my tutorial on how to make pumpkin purée.

Cornstarch. This will be used for thickening the pie filling, resulting in a custardy, smooth consistency.

Cinnamon. You can also use a store bought pumpkin spice blend instead, if you prefer.

Brown sugar. You can also use coconut sugar, if you prefer. But I do like the richer flavor from the brown sugar. Be sure to choose a vegan-friendly brown sugar brand.

Maple syrup. You can also substitute another liquid sweetener of your choice, such as agave nectar.

Plant based milk. Use any unsweetened variety of your choice, such as almond milk or soy milk.

A pinch of salt.

Dairy-Free Heavy Cream Substitute of your choice. I am currently a fan of this one from Califa Farms. You can also use coconut cream - be sure to use the coconut cream and not coconut milk in this case.

Vanilla extract.

How to Make Vegan Pumpkin Pie

Start by preheating the oven to 350 degrees F/180 C.

Pumpkin pie ingredients in a mixing bowl
Pumpkin pie filling being mixed

To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, soy cream and vanilla extract. Use a handheld mixer to whisk until the mixture is smooth. You can also do this in a food processor or blender.

Pour the filling into a 9-inch tin lined with the vegan pie crust. Bake in the preheated oven for 50-55 minutes.

Vegan pie crust in a pie dish
Vegan pie crust with pumpkin filling
Vegan pumpkin pie on a baking tray

Transfer to the fridge and allow to cool for at least an hour before slicing and serving with vegan whipped cream.

How to Make Pumpkin Pie Ahead of Time

This is a perfect dessert for making ahead of time. You can prepare the pie crust and filling the day before you want to serve the vegan pumpkin pie. Then simply assemble the pie and bake as usual.

Slice of vegan pumpkin pie on a plate

Storing & Freezing the Pie

The vegan pumpkin pie keeps well in the fridge, covered, for up to a week.

You can also freeze it as individual slices for up to 2 months in a freezer-friendly container. When ready to serve, allow to thaw fully in the fridge.

Closeup of vegan pumpkin pie

More Vegan Desserts

Vegan pumpkin pie topped with whipped cream

If you give this vegan pumpkin pie recipe a go, be sure to tag me on Instagram (@veg.kitchen) so I can see your creations, and leave your feedback in the comments below with a star rating.

Recipe

vegan pumpkin pie

Vegan Pumpkin Pie

5 from 2 votes
This homemade vegan pumpkin pie is made 100% from scratch - and it's way easier than you think! It's rich, creamy, totally delicious, and perfect for Thanksgiving dessert.
Print Pin Save
Prep Time: 5 minutes
Cook Time: 55 minutes
0 minutes
Total Time: 1 hour
Servings: 8 servings

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
  • To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, soy cream and vanilla extract. Use a handheld mixer to whisk until the mixture is smooth. You can also do this in a food processor or blender.
    2 ½ cups pumpkin puree, 2 tablespoon cornstarch, ½ teaspoon ground cinnamon, 1 cup brown sugar, ⅓ cup maple syrup, ½ cup plant based milk, 1 cup dairy-free heavy cream substitute, ½ teaspoon vanilla extract
  • Pour the filling into a 9-inch pie tin lined with the vegan pie crust. Bake in the preheated oven for 50-55 minutes.
    1 vegan pie crust
  • Transfer to the fridge and allow to cool for at least an hour before slicing and serving with vegan whipped cream.

Video

Notes

To make gluten-free: Use either a homemade or store bought gluten-free pie crust.
To store: Keep in the fridge, covered, for up to a week.
To freeze: Freeze the pumpkin pie as individual slices for up to 2 months in a freezer-friendly container. When ready to serve, allow to thaw fully in the fridge.

Nutrition (Estimate per Serving)

Calories: 218kcalCarbohydrates: 48gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 2gSodium: 53mgPotassium: 283mgFiber: 2gSugar: 41gVitamin A: 11920IUVitamin C: 3mgCalcium: 80mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan French Onion Soup

by Leave a Comment

This vegan French onion soup with baguette and dairy-free cheese is tangy, savory and made with a handful of simple ingredients! Served either as a starter or main course, it's guaranteed to be a crowdpleaser.  

Vegan French onion soup

As I'm writing this, it's getting progressively colder outside. Which, of course, means that I'm making all the vegan soup recipes I possibly can - soup is just the perfect cold weather food! And the one that I'm sharing today is an all-time favorite of mine that I like to make multiple times during soup season. More precisely - vegan French onion soup!

The best vegan French onion soup

What I love about this French onion soup is how well it works both for special occasions and a weeknight dinner. Impressive and fancy, yet super simple at the same time. Everyone is guaranteed to love it!

Cheesy vegan soup with onions and baguette

If I'm honest, it took me ages to try French onion soup and my only regret is that I didn't try it sooner. This stuff is so good, I can eat it by the bucketful. And no panic if you're not an onion fan. This dish won't leave you with that sharp, pungent aftertaste.

Vegan soup with baguette and cheese

Instead, the flavour is earthy and savoury. The vegetables give a lot of texture. And the best part is probably the addition of crusty baguette and grated vegan cheese. Even without, it's delicious. But the addition of bread and cheesy deliciousness just takes it over the top.

Ingredients for vegan French onion soup

Ingredients for vegan French onion soup
  1. Olive oil for cooking the onions. Pick a good quality olive oil for the best depth of flavor.
  2. Salt and cumin. These spices will be toasted briefly at the start of the cooking process.
  3. Garlic. A must in any soup recipe!
  4. Onions. A lot of them. This is, of course, the star ingredient of the recipe. If you've never tried dishes involving caramelized onions before (like my amazing caramelized onion pasta) you are definitely missing out!
  5. Balsamic vinegar. This will help to create the signature tangy flavor of the French onion soup.
  6. Soy sauce. Use tamari for a gluten-free alternative.
  7. Flour. Use a standard gluten-free flour blend as an alternative to plain flour.
  8. Lemon juice. I love adding a hint of citrus to soup for a great finishing touch.
  9. Bay leaves and sage leaves. These will be simmered for a bit to infuse the soup with flavor and discarded at the last minutes.
  10. Baguette, or any other bread of your choice. You can leave this out if you wish, for instance if serving the soup as a side dish, but it really does make an amazing finishing touch.
  11. Vegan cheese. Pick a brand that melts well, or make your own easy vegan cheese sauce from scratch and add that instead.
Two bowls of cheesy vegan soup with baguette

How to make vegan French onion soup

Start by adding the olive oil to a large, heavy-bottomed saucepan over a medium heat. Add the salt, cumin and garlic. Cook for 2-3 minutes, until fragrant and lightly toasted.

Toasted garlic in a saucepan
Caramelised onions

Now add the onions, and it's time to caramelize them! Turn down the heat to low-medium and cook for around 40-45 minutes, stirring every 5 minutes or so, until the onions are lightly browned and translucent. De-glaze the pan using vegetable stock or water if necessary.

Now add balsamic vinegar, soy sauce, ½ cup vegetable stock, flour and lemon juice. Stir for around 5 minutes, until the mixture starts to thicken.

Caramelised onions in a saucepan
Caramelized onion soup in a saucepan

Next, pour in the rest of the vegetable stock together with bay and sage leafs and simmer, stirring occasionally, for 10 minutes. In the meantime, preheat the oven to 350 degrees F (180 degrees C).

Divide around ¾ of the soup between oven-safe soup bowls or large ramekins. Now add two small baguette slices to each bowl, before adding the rest of the soup. Sprinkle the vegan cheese on top, and place in the oven for 5-7 minutes, until the cheese melts and browns slightly.

French onion soup with baguette
Onion soup with vegan cheese

Serve and enjoy the soupy deliciousness!

Can I freeze this French onion soup?

For sure! Simply allow the soup to cool down fully, then divide between freezer-friendly bags, allowing some space for expansion. Freeze for up to 3 months. When ready to eat, allow to thaw fully in the fridge and then reheat in a saucepan over a medium heat until fully warmed through. You can then eat straight away, or bake with the addition of baguette and vegan cheese.

Dairy-free cheesy sauce in a bowl

Other vegan soup recipes you must try!

Vegan French onion soup recipe

If you give this vegan French onion soup recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below! I love hearing from you.

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Recipe

Vegan French Onion Soup

No ratings yet
This vegan French onion soup with baguette and dairy-free cheese is tangy, savory and made with a handful of simple ingredients! Served either as a starter or main course, it's guaranteed to be a crowdpleaser.  
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Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
0 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Equipment

  • Large, heavy-bottomed saucepan
  • Conventional oven
  • Oven-safe soup bowls or ramekins

Ingredients

  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 cloves garlic sliced
  • 4 large onions sliced
  • ¼ cup balsamic vinegar
  • 3 tablespoon soy sauce or tamari
  • 3 cups vegetable stock
  • ¼ cup flour use gluten-free if necessary
  • 1 large lemon for lemon juice
  • 3 bay leafs
  • 2 sage leafs
  • 4 slices baguette or any other bread of your choice
  • ½ cup vegan cheese
US Customary - Metric

Instructions

  • Add the olive oil to a large, heavy-bottomed saucepan over a medium heat. Now add the salt, cumin and garlic. Cook for 2-3 minutes, until fragrant and lightly toasted.
    2 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon cumin, 2 cloves garlic
  • Caramelize the onions. Turn down the heat to low-medium and cook for around 40-45 minutes, stirring every 5 minutes or so, until the onions are lightly browned and translucent. De-glaze the pan using vegetable stock or water if necessary.
    4 large onions
  • Add balsamic vinegar, soy sauce, ½ cup vegetable stock, flour and lemon juice. Stir for around 5 minutes, until the mixture starts to thicken.
    ¼ cup balsamic vinegar, 3 tablespoon soy sauce, 3 cups vegetable stock, ¼ cup flour, 1 large lemon
  • Pour in the rest of the vegetable stock together with the bay and sage leafs and simmer, stirring occasionally, for 10 minutes.
    3 cups vegetable stock, 3 bay leafs, 2 sage leafs
  • In the meantime, preheat the oven to 350 degrees F (180 degrees C).
  • Divide around ¾ of the soup between oven-safe soup bowls or large ramekins. Now add two small baguette slices to each bowl, before adding the rest of the soup. Sprinkle the vegan cheese on top.
    4 slices baguette, ½ cup vegan cheese
  • Placee in the oven for 5-7 minutes, until the cheese melts and browns slightly. Serve and enjoy the soupy deliciousness!

Video

Nutrition (Estimate per Serving)

Calories: 325kcalCarbohydrates: 49gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2388mgPotassium: 362mgFiber: 5gSugar: 11gVitamin A: 398IUVitamin C: 26mgCalcium: 94mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Oat Flour Banana Bread

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Slice and serve up this Oat Flour Banana Bread as a delicious breakfast or dessert. This banana oat bread is easy to throw together and makes your home smell incredible!

oat flour banana bread
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If you're craving a big slice of vegan banana bread, this recipe is the answer! It only takes a few simple steps to whip up. Plus, this banana bread is freezer-friendly so you can make a big batch for later too.

I love eating slices of this banana bread covered in nut butter or drizzled with a fresh berry sauce. If you're serving your banana oat bread as a dessert, you could even top it with a scoop of dairy free ice cream!

This Oat Flour Banana Bread recipe is…

  • Gluten-free
  • Vegan
  • Dairy-free
  • Freezer-friendly (great for meal prep!)

The oat flour keeps this recipe gluten-free and gives it a wonderful depth of flavor and texture. This has quickly become one of my favorite vegan baking recipes.

Making Oat Flour Banana Bread

oat flour banana bread
  1. Preheat oven and grease a loaf pan.
  2. In a bowl, mix together dry ingredients.
  3. In another bowl, whisk together wet ingredients.
  4. Mix the dry and wet mixtures together.
  5. Pour batter into the pan, and bake.
  6. Let cool, then slice and serve.

Detailed directions and measurements for this Oat Flour Banana Bread are in the printable recipe card below.

Tips & Tricks

oat flour banana bread

Use Ripe Bananas

Like any banana bread recipe, using very ripe bananas is key. You will find using extra-ripe bananas will give your banana bread that rich banana flavor, and the perfect texture.

Lumps Are Okay

When working with bananas, mashing them up is key. It's okay if there are a few smaller lumps of banana in the batter. Just make sure that all the other ingredients are well mixed.

Loaf Pan

I recommend using a loaf pan for this recipe. I used a 9"x5" pan, but you could also make mini loaves for gifting! Just bake the mini loaves for a shorter amount of time.

oat flour banana bread

Variations

Chocolate Chips

Grab some vegan-friendly, dark chocolate chips to stir into your oat flour banana bread. Just fold them into the batter right before baking, and bake as normal.

Nut Butter

You can add a swirl of this vegan Nutella, peanut butter, or any other nut better to your banana bread. Just add around ¼ cup of nut butter to the batter in the loaf pan, then use a knife to swirl in into the batter.

Dried Fruit

Dice up some dried fruit to mix in the batter for added flavor. Dried cranberries would be a really great pairing with this banana bread. You could even try adding some dried blueberries or strawberries!

FAQs

oat flour banana bread

How do you make flax eggs?

To make a flax egg, mix one tablespoon of ground flax seed and two tablespoons of water together and let it sit for 5-10 minutes. During this time, the mixture will thicken, and become a binder for the recipe.

Can you freeze banana bread?

You can freeze any bread you don't plan to eat right away. Place the loaf in a freezer bag or container and store for 2-3 months in the freezer.

When you're ready to eat your bread again, you can thaw it in the fridge or on the counter at room temperature.

Why is my bread brown on top but raw in the center?

Because banana bread is very moist, it may take longer to cook in the middle. If you find the top of your bread is becoming too brown, place a tent of aluminum foil over the top of your loaf pan. This will help prevent the top from burning while the center of your bread continues to cook.

More Recipes

If you love this oat flour banana bread, check out these other delicious recipes:

Recipe

oat flour banana bread

Oat Flour Banana Bread

5 from 2 votes
Slice and serve up this Oat Flour Banana Bread as a delicious breakfast or dessert. It's easy to make and your home will smell incredible!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350°F, and grease a 9x5" loaf pan.
  • In a large bowl, stir together the oat flour, quick oats, almond flour, baking powder, cinnamon, and salt.
    oat flour banana bread
  • In a smaller bowl, whisk together the bananas, canola oil, brown sugar, flax eggs, and vanilla until smooth. Some banana lumps are ok.
    oat flour banana bread
  • Add the banana mixture to the dry ingredients and stir until just combined.
    oat flour banana bread
  • Pour the banana mixture into the prepared loaf pan, and bake for 60-70 minutes, or until the loaf is a nice golden brown and a toothpick inserted into the center comes out clean.
    oat flour banana bread
  • Allow to cool completely before slicing and serving.
    oat flour banana bread

Nutrition (Estimate per Serving)

Calories: 414kcalCarbohydrates: 48gProtein: 8gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 315mgPotassium: 280mgFiber: 5gSugar: 18gVitamin A: 20IUVitamin C: 3mgCalcium: 149mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Scalloped Potatoes

by Leave a Comment

These vegan scalloped potatoes make an excellent side dish for Christmas, or any special occasion! Although dairy-free and made with just simple ingredients, they are super creamy, flavourful and easy - no one will believe that this crowd-pleasing recipe is fully plant based.

Vegan scalloped potatoes

Ah, side dishes. They can have a bit of a negative reputation. When you're not sure what to cook, you may resort to throwing together a boring salad, or just bringing out some bread. Which can be okay for a last-minute option, but certainly isn't the most exciting.

But, fear not. Vegan side dishes such as these scalloped potatoes can be so good, they almost overshadow the main. I mean, I can't imagine a Christmas without at least one potato-based dish on the table. Sure, normal roast potatoes are great. But even better? Yep, you guessed it. Vegan scalloped potatoes come to the rescue. I would say that they are even good enough to eat as a main course!

Dairy-free scalloped potatoes on a plate

Easy vegan scalloped potatoes

These vegan scalloped potatoes are a dream come true for anyone! They make an exceptional crowd-pleasing side dish, and even the strictest critic won't be able to tell that they're entirely dairy-free. Bring them along to any occasion, and no one will be left disappointed.

Dairy-free scalloped potatoes in a baking dish

The sauce is exceptionally simple, using cashews as the main ingredient. Cashews make an incredible base for creamy sauces because when blended, the resulting texture is smooth and silky. Plus, they have a neutral flavor, and therefore take on the flavor profile of whatever other ingredients you add to them.

Cheesy vegan potatoes in a baking dish

The waxy, crumbly potatoes pair so well with the dairy-free 'cheese' sauce. There's a hint of tanginess from the lemon, with the nutritional yeast adding an even stronger cheesy flavor. And of course, the addition of garlic really takes this amazing side dish to the next level!

How to make vegan scalloped potatoes

Making dairy-free scalloped potatoes is exceptionally easy. The hardest part is probably waiting for them while they're in the oven.

Ingredients for vegan scalloped potatoes
Ingredients for cheesy vegan sauce in a blender

Start by preheating the oven to 350 degrees F, or 180 degrees C. Prepare the potatoes, by first of all peeling them, and then slicing them into thin circles.

Next, make the sauce by adding the cashews, plant based milk, nutritional yeast, cumin, onion powder, dry coriander, salt, garlic, mustard, sriracha, and lemon juice to a blender or food processor. Blend until smooth and until no texture remains.

Cheesy vegan sauce in a blender
Potatoes on a wooden board

Now, pour some olive oil to the bottom of a large oval baking dish. Add the potato circles to the bottom of the baking dish in a single layer. Pour enough sauce on top of them to cover the potatoes entirely when spread out. Repeat until you have used up all of the potatoes.

Potatoes in a baking dish
Potatoes in a cheesy sauce in a baking dish

Cover the baking dish with foil, and bake for 50 minutes. After this time, take out the potatoes, add grated vegan cheese on top, then place back in the oven for 10 minutes more.

Allow to cool for a few minutes, then serve and enjoy!

How to store scalloped potatoes

You can make these scalloped potatoes ahead of time. Bake with the aluminium foil, then place in the fridge, covered tightly. When you are ready to serve, place back in the oven, uncovered, for around 30 minutes. I wouldn't recommend storing them for longer than around 3 days.

Scalloped potatoes with a dairy-free sauce

You can also freeze any leftovers for up to a month. Simply transfer the scalloped potatoes to freezer-friendly ziplock bags. Before reheating, allow to thaw fully in the fridge overnight. Then, place in a baking dish, cover with foil, and bake for 45 minutes at 350 degrees F/180 degrees C.

Recipe tips and substitutions

Dairy-free cheesy potatoes in a casserole dish
  • Slice the potatoes thinly and evenly. Using a mandolin will help you achieve even slices.
  • Use a waxy potato variety for the best texture and flavour.
  • Make sure to soak the cashews for at least an hour for the best texture. If not using a high speed blender, I would recommend soaking them for at least 4.
  • You can add other vegetables of your choice to scalloped potatoes. For instance, steamed broccoli or cauliflower both work really well.
Scalloped potatoes with a dairy-free sauce

Other amazing vegan side dishes

Vegan scalloped potatoes recipe

Let me know in the comments - what's your favourite side dish? If you give these vegan scalloped potatoes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.

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Recipe

Vegan Scalloped Potatoes

No ratings yet
These vegan scalloped potatoes make an excellent side dish for Christmas, or any special occasion! Although dairy-free and made with just simple ingredients, they are super creamy, flavourful and easy - no one will believe that this crowd-pleasing recipe is fully plant based.
Print Pin Save
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F, or 180 degrees C.
  • Prepare the potatoes, by first of all peeling them, and then slicing them into thin circles.
    2 lbs potatoes
  • Make the sauce by adding the cashews, plant based milk, nutritional yeast, cumin, onion powder, dry coriander, salt, garlic, mustard, sriracha, and lemon juice to a blender or food processor. Blend until smooth and until no texture remains.
    2 cups cashews, 2 cups plant based milk, ½ cup nutritional yeast, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon dried coriander, 1 teaspoon salt, 4 cloves garlic, 1 tablespoon sriracha, 1 lemon
  • Pour olive oil to the bottom of a large oval baking dish. Add the potato circles to the bottom of the baking dish in a single layer. Pour enough sauce on top of them to cover the potatoes entirely when spread out. Repeat until you have used up all of the potatoes.
    1 tablespoon olive oil
  • Cover the baking dish with foil, and bake for 50 minutes. After this time, take out the potatoes, add grated vegan cheese on top, then place back in the oven for 10 minutes more.
    1 cup vegan cheese
  • Allow to cool for a few minutes, then serve and enjoy!

Video

Nutrition (Estimate per Serving)

Calories: 345kcalCarbohydrates: 35gProtein: 11gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 580mgPotassium: 818mgFiber: 5gSugar: 4gVitamin A: 18IUVitamin C: 19mgCalcium: 118mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Banana Pudding

by 1 Comment

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!

two bowls of vegan banana pudding with banana slices on top
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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...

  • Vegan 
  • Vegetarian 
  • Dairy-free 
  • Gluten-free 
  • Made with real bananas 
  • Homemade

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!

How to Make Vegan Banana Pudding 

collage showing how to make vegan banana pudding
  1. In a bowl, mash bananas. Then add them to a saucepan on the stove. 
  2. Add coconut cream, maple syrup, vanilla, salt, and turmeric. 
  3. Mix well and heat over medium low until boiling. Stir often. 
  4. Transfer mixture to heat-proof container, and chill in fridge at least 4 hours.
  5. Once the banana pudding is set, top with bananas and serve. 

Detailed directions and measurements for this Vegan Banana Pudding are in the printable recipe card below. 

Tips & Tricks for Perfect Vegan Banana Pudding! 

vegan banana pudding cooking on the stove

Use Very Ripe Bananas 

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.

Stir Frequently 

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.

Use a Food Processor 

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.

Banana Pudding Variations

ingredients for vegan banana pudding in a pot on the stove

Alternative Sweeteners

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.

Add a Dash of Turmeric 

The turmeric is completely optional, but it will add a nice vibrant yellow color to your banana pudding.

Make a Parfait 

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.

Add Toppings

Serve the banana pudding cold and top with your favorite garnishes. Vegan whipped cream, cherries, or fresh sliced bananas are all great choices.

FAQs

bowl of vegan banana pudding with spoon

Is coconut cream the same thing as coconut milk? 

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. 

What does the cornstarch do in this recipe? 

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.

How can I make this pudding less sweet? 

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.

How should I store banana pudding? 

Banana pudding needs to be stored in an airtight container in the fridge. It can last for up to 5 days in the fridge.

More Vegan Recipes

If you love this vegan banana pudding, be sure to check out these other delicious vegan desserts:

Recipe

vegan banana pudding

Vegan Banana Pudding

4.50 from 4 votes
With just a few simple ingredients you can serve up this creamy and delicious Vegan Banana Pudding. This dessert is sure to be a hit with the whole family.
Print Pin Save
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 2 servings

Ingredients

  • 2 bananas very ripe, medium
  • 1 ½ cups coconut cream
  • ½ cup maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • pinch turmeric optional for color
  • sliced bananas optional for garnish
US Customary - Metric

Instructions

  • In a small bowl, mash the bananas.
    vegan banana pudding
  • Add the mashed bananas, coconut cream, maple syrup, cornstarch, vanilla, salt, and turmeric (if using) to a medium saucepan.
    vegan banana pudding
  • Heat ingredients on medium low until just beginning to boil, stirring frequently.
    vegan banana pudding
  • Transfer pudding to a heat-proof container and place in refrigerator until chilled and thickened, at least 4 hours.
    vegan banana pudding
  • Serve pudding with sliced bananas if desired.
    vegan banana pudding

Notes

  • If you want your pudding to be less sweet, only use half of the maple syrup in the recipe.
  • To make the pudding extra thick, double the amount of cornstarch.
  • Mashing the bananas with a fork won't get them perfectly smooth, so the pudding will have some minor lumps. For a completely smooth pudding, use a food processor to mash your bananas.
  • This recipe calls for coconut cream-not coconut milk. They are not the same thing!

Nutrition (Estimate per Serving)

Calories: 937kcalCarbohydrates: 97gProtein: 8gFat: 63gSaturated Fat: 55gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 307mgPotassium: 1192mgFiber: 7gSugar: 63gVitamin A: 76IUVitamin C: 15mgCalcium: 114mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Cookies and Cream Vegan Popsicles

by Leave a Comment

I can't rave enough over these vegan popsicles! These Cookies and Cream Vegan Popsicles are creamy, delicious, and the perfect way to cool down on a hot summer day.

cookies & cream vegan popsicles with a bite taken out
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You don't have to be a kid to enjoy one of these vegan Oreo popsicles! They're super easy to make, so what are you waiting for?

I love summer, and I love indulging in delicious ice cream on those hot summer days! But if your sweet tooth isn't as big as your children's anymore, you can enjoy some sweet juicy watermelon or fruit salad while your kids munch on these sweet and creamy popsicles.

This Cookies and Cream Vegan Popsicles recipe is...

  • Vegan 
  • Dairy-free 
  • Easily made gluten-free (use gluten-free cookies) 
  • Made with 5 ingredients 

How to Make Cookies and Cream Vegan Popsicles

how to make cookies & cream vegan popsicles collage
  1. Start by placing your Oreos in a bowl and crushing them up. You want to have around 1 cup of crushed cookies. 
  2. In a separate bowl, combine your coconut cream and yogurt. Then add in the caster sugar and vanilla. Mix well to combine. 
  3. Fold in cookies until incorporated. 
  4. Roughly chop your extra cookies. Place a few large cookie pieces in the bottom of the popsicle molds, then pour in the coconut mixture. 
  5. Place popsicle sticks into the molds, and freeze for at least 4-6 hours or overnight. 

Full directions on how to make Cookies and Cream Vegan Popsicles are in the printable recipe card below. 

Tips & Tricks for Cookies & Cream Vegan Popsicles 

cookies & cream vegan popsicles batter in molds

Freezing Time 

The freezing time for your popsicles will very depending on the style of popsicle molds you use and how cold your freezer is. Make sure that your popsicles are fully frozen, or else they may break off the sticks and make a mess. 

Variations to Cookies and Cream Vegan Popsicles 

cookies & cream vegan popsicles stacked on wooden serving tray

Choosing a Yogurt 

I used a coconut yogurt for my popsicles, but you can use any plant-based, dairy-free yogurt that you prefer. I recommend choosing a plain or vanilla flavored yogurt so the yogurt doesn't overpower the other popsicle ingredients. 

Popsicle Molds 

Feel free to use any size or style of popsicle molds! You can buy fully washable molds that come with plastic or silicone sticks, or you can go old school and use wooden sticks for your popsicles. It's fully a personal preference!

No Molds, No Problem

Don't have popsicle molds on hand? Go to the store and buy the little paper cups you use for brushing your teeth. Fill your cups with the popsicle mixture, and place plastic wrap or aluminum foil over each cup. Then stick a popsicle stick into the cup-the plastic wrap or aluminum foil will hold the stick in place.

Freeze your popsicles as normal, then peel off the paper cup and enjoy!

Mix Ins

Want to change up your popsicles? Try adding in swirls of nut butter or sprinkling in some chocolate chips. Whatever other ingredients you choose, just mix them into the batter before pouring it into the molds. 

Oreo Flavor

Use any flavor of Oreos you want: birthday cake Oreos, mint Oreos, the list goes on. Have fun and create one-of-a-kind popsicles that fit your liking!

Cookies and Cream Vegan Popsicles FAQs

close up cookies & cream vegan popsicles stacked on wooden serving tray

Are coconut cream and coconut milk the same thing? 

Coconut cream and coconut milk are not the same thing. Coconut cream is a lot thicker in texture than coconut milk. You are welcome to use either for this recipe, but using cream will give your popsicles a richer and creamier texture than using milk. 

Are Oreos vegan? 

Oreos are vegan, but they do not say so on the package. However, Oreos are made in a facility where dairy is used. So if you are allergic to dairy products, I would recommend not using Oreos for your popsicles to avoid running the risk of getting sick.

Choose another kind of cookie or candy to crush or chop into your popsicles!

How long do these Oreo popsicles last? 

You can store your popsicles in the freezer for up to 2 months. You can store them in the popsicle molds or in a freezer container to prevent ice crystals from forming. 

Recipe

vegan popsicles

Cookies and Cream Vegan Popsicles

5 from 1 vote
These Cookies and Cream Vegan Popsicles are creamy, delicious, and the perfect way to cool down on a hot summer day.
Print Pin Save
Prep Time: 30 minutes
Freezing Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6 popsicles

Ingredients

  • 1 cup crushed oreo cookies about 10 cookies + 4-5 extra for garnish
  • 1 cup coconut cream
  • ¾ cup plain coconut yogurt
  • 2 tablespoon caster sugar
  • 1 teaspoon vanilla extract
  • popsicle sticks
US Customary - Metric

Instructions

  • Place approximately 10 Oreo cookies in a small bowl and roughly crush them. You need about 1 cup of crushed cookies.
    vegan popsicles
  • In a separate bowl, mix the coconut cream with plain coconut yogurt. Then add the caster sugar and vanilla extract. Stir to combine.
    vegan popsicles
  • Add the crushed cookies to the cream mixture, and stir until well combined.
    vegan popsicles
  • Take 4-5 extra cookies and chop them into bite-sized pieces. Place them in the base of the popsicle molds. (This step makes your popsicles look very pretty but is optional!)
    vegan popsicles
  • Spoon the cookies and cream mixture into the popsicle molds until they are filled. Don't forget to add the popsicle sticks!
    vegan popsicles
  • Freeze popsicles for at least 4 hours or until completely frozen.
    vegan popsicles

Notes

  • These popsicles last in the freezer for up to 2 months.
  • Coconut cream is thicker than coconut milk-they are not the same ingredient. You can use either coconut product for this recipe, but the coconut cream will provide a better texture.
  • You can substitute the coconut yogurt for any dairy-free yogurt of your choice.
  • Oreos are vegan, but the package does contain a warning that they are prepared in a facility that handles dairy. If this concerns you from an ethical standpoint or you have a dairy allergy, you may wish to replace the Oreos with a suitable alternative.

Nutrition (Estimate per Serving)

Calories: 293kcalCarbohydrates: 27gProtein: 4gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 4mgSodium: 138mgPotassium: 236mgFiber: 2gSugar: 16gVitamin A: 31IUVitamin C: 1mgCalcium: 47mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Oat Milk Latte

by Leave a Comment

Skip the coffee shop drive thru and make a delicious Oat Milk Latte at home! Sip away and enjoy this refreshingly smooth, rich espresso topped with an oat milk foam at home. 

glass of oat milk latte on table
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If you love Dunkin Donuts' Oat Milk Lattes, you will enjoy this homemade version. Plus the price of making your own latte at home is only a fraction of the price of ordering one!

Since you'll be skipping the coffee shop drive thru, you'll probably want to whip up a coffee shop treat to go with your Oat Milk Latte. A donut is the classic choice, but I also love pairing my latte with a sweet muffin or a bagel with a savory spread!

This Oat Milk Latte recipe is...

  • Dairy-free
  • Vegan 
  • Vegetarian 
  • Naturally gluten-free 
  • Made with 2 ingredients 

How to Make Oat Milk Latte

how to make oat milk latte collage
  1. Start by brewing a cup of espresso. 
  2. Then add your oat milk to a bowl or cup and use a frother. 
  3. Pour brewed espresso in a cup, and top with the oat milk foam. 
  4. Serve and enjoy. 

Full directions for how to make Oat Milk Latte are in the printable recipe card featured below. 

Tips & Tricks for Oat Milk Latte 

pouring espresso into glass for oat milk latte

Espresso 

You can use an espresso machine to make your espresso, or you can use instant espresso. Just mix up your espresso as directed on the package. 

Or if you don't own an espresso maker, you can make a strong coffee in place of the espresso. Make a double strength brew of regular coffee to get a flavor similar to espresso. 

Frothing Milk 

I used a milk frother for this recipe, but not every home has one. You can whisk your milk by hand on the stovetop. This takes a good amount of work, but is do-able. 

Another option is to add in the warm milk and blend for around a minute to froth. Just make sure your blender can handle the heat!

Variations to Oat Milk Latte

side view two cups of oat milk latte

Sweetening

Go right ahead and sweeten your latte with a splash of sugar, sweetener of choice, etc. Just stir your sweetener in with the espresso, then pour the frothy milk on the top. 

Decaf 

If you don't need the caffeine but want a coffee fix, reach for a decaf coffee and brew it up to double strength. Then top with the oat milk and enjoy. 

Spices 

Try adding cinnamon, nutmeg, or even pumpkin spice to your drink. You can sprinkle the spices on top, or stir them into the espresso before you top it with the milk. 

Vanilla 

Add a splash of vanilla to flavor the espresso-a sweet treat for sure!

Flavored Oat Milk 

Go right ahead and grab any flavor of oat milk you want: unflavored, vanilla, or even extra creamy. You will find that the coffee will have a slightly different flavor depending on what flavor of oat milk you use. 

Oat Milk Latte FAQs

pouring oat milk into glass for oat milk latte

What is the difference between coffee and espresso? 

Espresso is a dark roast that is finely ground and brewed. Alternately, coffee can have a variety of blends from mild to rich. The biggest difference between coffee and espresso is how they are brewed.

Can I make an iced Oat Milk Latte? 

Go right ahead and make an iced latte if you would like. To ice your latte, brew up your espresso and let it cool a bit. Then pour ice in a cup, add espresso, and pour the oat milk on top. Then add any sweeteners. 

What is an alternative to oat milk? 

If you want other plant-based milk alternatives, use coconut milk or almond milk to replace the oat milk. 

Recipe

oat milk latte

Oat Milk Latte

5 from 1 vote
Skip the coffee shop drive thru and make a delicious Oat Milk Latte at home! Sip away and enjoy this refreshingly smooth, rich espresso topped with an oat milk foam at home.
Print Pin Save
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 (6 oz) latte

Ingredients

  • 1 shot espresso
  • ⅔ cup oat milk
US Customary - Metric

Instructions

  • Pour espresso into mug.
    oat milk latte
  • Using a milk frother on the max foam setting, froth the oat milk.
    oat milk latte
  • Carefully pour the oat milk into the mug with the espresso.
    oat milk latte
  • Enjoy!
    oat milk latte

Notes

  • There is literally so much you can do to make this recipe your own!
  • I like to stir a bit of maple syrup into the espresso, then pour the frothed oat milk on top, and finally top with some ground cinnamon.
  • If you don't own a milk frother, then the best way to get frothy milk is with a blender.
  • Make sure that your blender is meant to handle hot liquids-it should have steam escape holes.
  • To use a blender, first heat the oat milk, then blend on high for 30 seconds to a minute.
  • You can also whisk the oat milk while heating it over the stove, however this method takes the most effort.
  • You can add a splash of vanilla and some sugar to the espresso to make it a sweet treat!
  • If you don't have an espresso machine, use double-strength coffee (about ¼ cup).
  • I also tested this recipe with instant espresso powder-follow the instructions on the package to get a shot of instant espresso, then proceed with the instructions
  • I find that adding the flavorings, sugars, etc. is best when stirred into the espresso, before adding the milk.
  • You can also buy flavored oat milks (ex. sweetened vanilla) to make this extra tasty!

Nutrition (Estimate per Serving)

Calories: 86kcalCarbohydrates: 16gProtein: 3gFat: 2gSodium: 76mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 328IUCalcium: 230mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Dragon Fruit Smoothie

by Leave a Comment

Whip up this antioxidant-loaded Dragon Fruit Smoothie for breakfast or a snack. This smoothie takes only 5 minutes and 5 ingredients to make! 

close up glass of dragon fruit smoothie

This smoothie is loaded with dragon fruit, blueberries, and bananas. If you are craving a fruit smoothie, this is a great one to try! Head to the store, grab supplies and get to mixing.

There are so many uses for dragon fruit, but I think my favorite will always be smoothies. (I also love these Strawberry Mango Fizz and Cookie Dough smoothies!)

This Dragon Fruit Smoothie recipe is...

  • Ready in 5 minutes or less 
  • Loaded with fresh fruit 
  • Naturally gluten-free 
  • Dairy-free 
  • Vegan
  • Plant-Based

How to Make Dragon Fruit Smoothie 

how to make dragon fruit smoothie collage
  1. Toss your ingredients into a blender.
  2. Blend ingredients until the smoothie is fully blended. 
  3. Pour the smoothie into glasses, then top with fresh fruit and serve. 

Full directions and ingredients are in the printable recipe card below. 

Tips & Tricks for Dragon Fruit Smoothie 

ingredients for dragon fruit smoothie

High Speed Blender 

I highly recommend using a high-speed blender. Using a high-speed blender will ensure that all your fruit is well blended and that your smoothie has a creamy texture. If your blender isn't fast enough, you will find that the texture of your smoothie is off. 

Thickness of the Smoothie 

You can adjust the texture of your smoothie by adding certain ingredients! Add extra fruit to make your smoothie nice and thick. You can also add extra plant based milk to help thin out the smoothie.

Variations to Dragon Fruit Smoothie 

glasses of dragon fruit smoothie

Added Fruit 

Feel free to change up the fruit you add into this smoothie. Any fruit you have on hand will work great. Toss in some frozen pineapple, kiwi, mango, etc. Create whatever flavor combo you prefer!

Flaxseed 

Add in a little flaxseed to add in extra nutrients. Sneak in a tablespoon or two for your kids who are going to sip this smoothie-or great nutrients for you! 

Plant-Based Yogurt 

Instead of milk, you can use a vanilla plant-based yogurt. This will give you a thicker and richer smoothie. 

Dragon Fruit Smoothie FAQs

glass of dragon fruit smoothie in front of blender

What does dragon fruit taste like? 

Dragon fruit is a mild fruit when it comes to flavor. You will find fresh dragon fruit offers the flavor of a pear mixed with a kiwi. Dragon fruit is a delicious fruit that tastes great mixed in with other fruits. 

Can you freeze dragon fruit? 

You can freeze dragon fruit if you buy some from the store. This is a great way to prep your fruit and keep it ready to toss in smoothies like this.

Dragon fruit can be tricky to find, depending on where you live. So if you find some, go ahead and buy a lot so you can freeze some for later!

How do you store leftover smoothie? 

If you don't drink all your smoothie right away, don't worry-you can save it! Store your leftover smoothie in an airtight container for 1-2 days in the refrigerator. When you're ready to eat it, just give the smoothie a stir, pour into a glass, and enjoy. 

More Tasty Ideas

If you love this dragon fruit smoothie, check out these other delicious recipes:

Recipe

dragon fruit smoothie

Dragon Fruit Smoothie

5 from 27 votes
Whip up this antioxidant-loaded Dragon Fruit Smoothie for breakfast or a snack. This smoothie takes only 5 minutes and 5 ingredients to make!
Print Pin Save
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 servings

Ingredients

  • 1 ½ cups dragon fruit cubed and frozen
  • 1 ripe banana
  • ½ cup blueberries frozen
  • ½-1 cup plant based milk depending on thickness desired
  • ½ cup blueberries frozen
US Customary - Metric

Instructions

  • In a large high-speed blender, put dragon fruit, banana, blueberries, milk, and chia seeds into the bottom.
    dragon fruit smoothie
  • Turn on blender, starting on a low speed, and gradually increasing speed until everything is completely blended and smooth.
    dragon fruit smoothie
  • Serve immediately!
    dragon fruit smoothie

Notes

  • You can use pink or white dragon fruit.
  • To make it extra creamy, add ½ cup of vegan yogurt.
  • To make it thicker, use frozen banana and less milk.
  • Having a good blender is important to bread down the seeds in the dragon fruit.

Nutrition (Estimate per Serving)

Calories: 227kcalCarbohydrates: 41gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 352mgPotassium: 268mgFiber: 6gSugar: 29gVitamin A: 78IUVitamin C: 12mgCalcium: 232mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Strawberry Mango Popsicles

by Leave a Comment

Vegan Strawberry Mango Popsicles are the must-have summer dessert. You only need 3 ingredients to make this chilled dessert to cool you off this summer. 

stack of vegan strawberry mango popsicles with a bite out

Popsicles are one of my favorite summer treats! But I prefer making my own to buying some from the store. That way, I can control the ingredients-and the flavors! Some of my favorite flavors are Peaches and Cream and Blackberry Watermelon-and, of course, Chocolate Fudge!

But I always come back to fruity, creamy popsicles. In this recipe, coconut yogurt pairs deliciously with strawberry and mango to make these refreshing dairy-free popsicles!

This Vegan Strawberry Mango Popsicle recipe is...

  • Made with 3 ingredients 
  • Prepared in 5 minutes
  • Easily stored in the freezer
  • Dairy-free
  • Naturally gluten-free

How to Make Vegan Strawberry Mango Popsicles 

how to make vegan strawberry mango popsicles collage
  1. Start by adding your berries and yogurt to the blender, and mix till combined. 
  2. Once mixed, pour berry mixture into a bowl or cup and set aside. 
  3. Then you will blend together the yogurt and mango. 
  4. Layer the mango and strawberry mixtures into the popsicle molds. 
  5. Freeze for 4 hours or overnight to allow popsicles to freeze. 
  6. Serve and Enjoy. 

Tips & Tricks for Vegan Strawberry Mango Popsicles 

vegan strawberry mango popsicles on a wooden tray

Layering Flavors 

I used a spoon to create layers of flavor in the popsicles. To get the layers, I spooned in a bit of the strawberry popsicle mixture, then a bit of the mango popsicle mixture.

Popsicle Molds 

You can use any brand or style of molds you want for the popsicles. I love the ones that let you press the stick into the mold at the end. I find that this keeps the popsicle stick secure since the lid secures onto the popsicle mold. 

Creamier Popsicles 

Want to make a creamier popsicle? Reach for more yogurt instead of fruit to create a delicious, creamy yogurt popsicle. 

Variations to Vegan Strawberry Mango Popsicles 

molds full of vegan strawberry mango popsicles mixture

Change Up The Flavors 

Feel free to change up the flavors by using different fruit. I like to use whatever is freshest at the store or the farmer market. Try making a kiwi strawberry or mixed berry popsicle! Even a tropical popsicle of pineapple and coconut would be delicious. 

Swap Out Yogurt

I used a plain coconut yogurt for this recipe. But you are welcome to reach for an almond milk-based yogurt-or any other variety you would like. It will blend together the same with whatever you choose. 

Vegan Strawberry Mango Popsicles FAQs

close up vegan strawberry mango popsicles clustered on tray

How do you remove popsicles from molds? 

The easiest way to get your popsicles out from the molds is to run them under warm water for a minute-only at the bottom of the mold, though! This will loosen up the popsicle just enough so it slides right out. 

How long will these yogurt popsicles last? 

You can store your popsicles for 3-4 months in the freezer. Just keep them stored properly, and they will last all summer long. 

Are popsicles bad for you? 

Remember to keep all things in moderation when it comes to this frozen treat. However, you will gain some nice nutrients from the fresh fruit in these popsicles. 

How long do popsicles take to freeze? 

Generally you will want to wait a minimum of 4 hours before removing your popsicles from the molds. The freezing time varies depending on the thickness of the popsicle mixture. Smaller and thicker popsicles will freeze faster than larger popsicles with a thinner mixture. 

Recipe

vegan popsicles

Vegan Strawberry Mango Popsicles

5 from 1 vote
Vegan Strawberry Mango Popsicles are the must-have summer dessert. You only need 3 ingredients to make this chilled dessert to cool you off this summer.
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Prep Time: 15 minutes
Freezing Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 popsicles

Ingredients

  • 1 ½ cup strawberries fresh or frozen
  • 1 ½ cup mango chunks fresh or frozen
  • ½ cup plain coconut yogurt
US Customary - Metric

Instructions

  • Add strawberries and ¼ cup of coconut yogurt to a blender.
    vegan popsicles
  • Blend until smooth. Transfer to a small bowl and set aside.
    vegan popsicles
  • Repeat the first step but with the mango chunks.
    vegan popsicles
  • In the popsicle molds, add a few spoonfuls of the strawberry mixture to one side.
    vegan popsicles
  • Then fill the rest of the molds with the mango mixture. And don't forget to place the popsicle sticks inside!
    vegan popsicles
  • Freeze popsicles for at least four hours, or until completely frozen.
    vegan popsicles

Notes

  • These popsicles will last several months in the freezer-so you can enjoy them all summer long!
  • Experiment with flavors by using other fruits that you enjoy such as kiwis, raspberries, or peaches.
  • For a creamier texture, reduce the amount of fruit and add more coconut yogurt.

Nutrition (Estimate per Serving)

Calories: 49kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 10mgPotassium: 156mgFiber: 1gSugar: 8gVitamin A: 471IUVitamin C: 36mgCalcium: 35mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Copycat Vegan Big Mac Sauce

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Looking for a way to dress up your vegan burgers? Here is a Copycat Vegan Big Mac Sauce that you can slap on those buns!

It only takes 5 minutes to whip up this sweet and tangy veggie burger sauce. Your next veggie burger will be anything but bland.

close up burger with vegan Big Mac sauce

This Copycat Vegan Big Mac Sauce is... 

  • Based on McDonald's Big Mac Sauce 
  • Vegan 
  • Vegetarian 
  • Naturally gluten-free 
  • Quick to prepare 
  • Great on veggie burgers, french fries, etc. 

How to Make Copycat Vegan Big Mac Sauce

  1. Add may, ketchup, mustard, and seasonings to a bowl.
  2. Mix well.
  3. Spread on bun for your sandwich!

Full directions on how to make Copycat Vegan Big Mac Sauce are in the printable recipe card below.

Vegan Burger Recipes

If you're looking for some fresh and creative veggie burgers to serve up with this vegan big mac sauce - here are a few of my favorites:

Tips & Tricks for Copycat Vegan Big Mac Sauce 

burger with vegan Big Mac sauce on a plate

Vinegar 

For this recipe, you can use apple cider vinegar or a white distilled vinegar. Apple cider vinegar will add more of a tang to the sauce. White vinegar will still add tang but not be as powerful. 

Make Ahead

Feel free to make this sauce a day in advance of when you want to use it. I find that allowing the sauce to sit for at least 30 minutes actually helps to infuse all the flavors together. 

Variations To Copycat Vegan Big Mac Sauce 

Pickle Relish 

Big Mac sauce tastes great with some pickle relish mixed in. I recommend using a dill relish, but you can also use a sweet relish. Just know that adding relish will change up the flavor of the sauce a bit. 

Mustard 

I used a plain yellow mustard for this recipe. But if you want a bit more of a tang, feel free to use a spicy brown mustard instead. It won't be as true to the original Big Mac sauce, but it will be tasty. 

Copycat Vegan Big Mac Sauce FAQs 

burger with vegan Big Mac sauce

How do you use Big Mac Sauce? 

Dip fries into your sauce, spread it on veggie burgers, dip vegan nuggets into it, etc. I have even used this sauce for dipping roasted veggies! 

How do you store Big Mac sauce? 

Store the sauce in an airtight container in the fridge. This sauce will store for a few days. It may separate in the fridge, so just stir it well before using. 

Can you freeze Big Mac sauce? 

It is not recommended to freeze this sauce. Make only the amount of sauce that you plan to eat. Since this sauce takes just minutes to make, you will find it is easy to whip up a bit of sauce right when you need it. 

Recipe

how to make vegan big mac sauce

Copycat Vegan Big Mac Sauce

4.41 from 5 votes
Looking for a way to dress up your vegan burgers? Here is a Copycat Vegan Big Mac Sauce that you can slap on your buns!
Print Pin Save
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

US Customary - Metric

Instructions

  • In a small bowl, mix together all of the ingredients.
  • Add salt and pepper, to taste.
  • Add to your burger and enjoy!
    how to make vegan big mac sauce

Nutrition (Estimate per Serving)

Calories: 129kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 1gSodium: 170mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Mashed Potatoes

by Leave a Comment

You only need 5 ingredients to make this creamy Vegan Mashed Potatoes recipe. Serve these mashed potatoes up for dinner or at your next holiday feast!

immersion blender in pot of vegan mashed potatoes tall

This simple mashed potatoes recipe makes the ultimate comfort food-creamy, buttery, potato-y goodness. And these potatoes make a great side dish for all of your favorite meals!

I love to eat these mashed potatoes paired with my favorite Lentil Meatloaf, these juicy Portobello Mushroom Steaks, or this classy Mushroom Wellington.

This Vegan Mashed Potatoes Recipe Is... 

  • Vegan
  • Vegetarian 
  • Made with 5 ingredients 
  • Naturally gluten-free 

How to Make Vegan Mashed Potatoes 

how to make vegan mashed potatoes collage
  1. Peel and dice potatoes. Rinse well. 
  2. Bring a pot of water to a boil. Add potatoes and allow them to cook until tender. 
  3. Drain the potatoes and then add in the vegan butter and seasonings. 
  4. Mash the potatoes, then serve warm. 

Tips & Tricks For Vegan Mashed Potatoes 

chopped potatoes on a cutting board

Potato Variety

I recommend using Yukon, Russets, or even red potatoes for this mashed potatoes recipe. These kinds of potatoes will cook and mash well. 

Other varieties of potatoes don't mash as well and can become a bit mushy or gummy in texture once mashed. 

Mashing Potatoes 

You can either mash your potatoes by hand or toss them in your KitchenAid stand mixer. Either way, you will get incredibly easy and delicious mashed potatoes. 

Peeling Potatoes

Peeling the potatoes is optional-you can leave the peels on or shave them off. If you leave the peels on, your potatoes will have a more chewy texture. If you want creamier potatoes, make sure to remove the peels. 

Variations To Vegan Mashed Potatoes 

plate of vegan mashed potatoes with asparagus and portobello steaks

Spices And Herbs 

Season your potatoes with simple salt and pepper, or mix in herbs for added flavor.

Adding garlic and butter will make a delicious garlic mashed potatoes variation. 

Cheesy Potatoes 

Use your favorite vegan cheese to mix in the potatoes. This will add a bit more creaminess and flavor to your potatoes.

Vegan Mashed Potatoes FAQs

immersion blender in a pot of vegan mashed potatoes

Why are my mashed potatoes dry? 

If you find the mashed potatoes are dry, add in a little more butter. Then mix your potatoes a bit more, and your potatoes will become creamier. 

How do you store mashed potatoes? 

You can store leftover potatoes in the fridge for 2-3 days. If you store your potatoes any longer, they will begin to dry out a bit.

When you're ready to eat the potatoes, you can reheat them in the microwave, warm them up in a skillet on the stove, or heat them up in a covered dish in the oven.

Can you freeze mashed potatoes? 

Mashed potatoes can be frozen for up to 3 months. Just place them in a freezer bag and remove all the air you can, or store them in a freezer container. 

Thaw your frozen potatoes in the fridge overnight, or warm them up in the oven or a slow cooker. If you want to reheat quickly, I find placing the potatoes in a covered dish in the oven for a slow reheat is best. 

More Vegan Recipes

If you love these vegan mashed potatoes, be sure to check out these other delicious ideas:

Recipe

vegan mashed potatoes

Vegan Mashed Potatoes

5 from 1 vote
You only need 5 ingredients to make this creamy Vegan Mashed Potatoes recipe. Serve these mashed potatoes up for dinner or at your next holiday feast!
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

  • 3 small potatoes
  • 1 tablespoon olive oil or vegan butter
  • ½ teaspoon salt
  • ½ teaspoon black ground pepper
  • 1 teaspoon thyme or rosemary optional
US Customary - Metric

Instructions

  • Wash and peel the potatoes.
    vegan mashed potatoes
  • Place them in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
  • Mash the potatoes using a potato masher or a hand blender.
    vegan mashed potatoes
  • Add olive oil, black pepper, and salt, to taste. Add fresh herbs just before serving.
    vegan mashed potatoes

Nutrition (Estimate per Serving)

Calories: 298kcalCarbohydrates: 56gProtein: 7gFat: 6gSaturated Fat: 1gTrans Fat: 1gSodium: 647mgPotassium: 1359mgFiber: 7gSugar: 2gVitamin A: 57IUVitamin C: 65mgCalcium: 45mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Portobello Mushroom Steak

by 5 Comments

This Portobello Mushroom Steak recipe makes a delicious vegan steak that is incredibly easy to whip up. You can make this vegan steak and potatoes recipe any night of the week!

pan with portobello mushroom steaks and asparagus
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These juicy, seasoned portobello steaks are baked with asparagus and then paired with vegan mashed potatoes. Serve them alongside a crisp green salad and some homemade lemonade. You could also serve them with some rice and green beans.

There are so many delicious options for meatless dinners! Lately I've been loving these Vegan Sloppy Joes, this Lentil Shepherd's Pie, and these Tofu Enchiladas with Sweet Potato in Mole Sauce. But, I think these Portobello Mushroom Steaks are turning into my new favorite!

This Portobello Mushroom Steak recipe is…

  • Vegan
  • Naturally gluten-free
  • Vegetarian
  • Ready in 30 minutes
  • Simple to make
  • Made with everyday ingredients
  • Versatile

How to Make Portobello Mushroom Steak

how to make portobello mushroom steak collage
  1. Preheat oven and prepare the mushroom marinade.
  2. Prep mushrooms, then place in baking dish.
  3. Brush with marinade & bake, flipping both sides.
  4. Serve warm and enjoy!

Full directions for how to make Portobello Mushroom Steak are in the printable recipe card below.

Tips & Tricks for Portobello Mushroom Steak

fork and knife cutting into a portobello mushroom steak

Baking Time

Depending on the size of your mushrooms, the bake time will vary. Make sure you use the baking time in the recipe as a guide. You will need to check on your mushrooms to make sure they are cooked to your preference.

Cooking Vegetables

I added asparagus to my baking dish as an extra side, but adding asparagus to the pan is optional. Alternately, you could add other different vegetables into your baking dish. Broccoli, snap peas, Brussels sprouts, and more would all be tasty.

Mushroom Marinade

Once you baste the mushrooms, pour the remainder of the marinade into the baking dish. As the mushrooms bake, they will soak up the additional marinade flavor. The extra marinade also provides a nice texture to the outside of the baked mushrooms.

Variations To Portobello Mushroom Steak

piece of portobello mushroom steak on a fork

Seasoning the Steaks

I used a simple marinade, but you are welcome to change it up using ingredients you prefer. I find this marinade to have a savory and tangy flavoring that makes these steaks really stand out. If you are looking for a different flavor profile, feel free to alter the ingredients to match your flavor preference.

Adding Vegetables

Cook your mushrooms with different vegetables. Broccoli, cauliflower, carrots, or even green beans could be a delicious swap for the asparagus!

Portobello Mushroom Steak FAQs

portobello mushroom steaks on a plate with mashed potatoes and asparagus

How do you know when mushroom steaks are cooked?

Your steaks are done once they have browned up a bit in the oven. You will want to bake the steaks to your preference of doneness. Since there is no meat in this recipe, you can cook the mushrooms as long or little as you prefer.

How do you store leftover mushrooms?

Place your cooked mushrooms in an airtight container and store them in the fridge for 2-3 days. You will find that after 3 days the mushrooms begin to get a bit softer in texture.

How do you reheat mushroom steaks?

I find that reheating mushrooms steaks in the oven or even a skillet on the stove helps to give them a better texture. You can reheat them in the microwave, but the mushrooms will be a bit softer in texture.

More Vegan Recipes

If you love this portobello mushroom "steak" recipe, be sure to check out these other delicious ideas:

Recipe

portobello mushroom steak

Portobello Steak with Mashed Potatoes

5 from 25 votes
This Portobello Mushroom Steak recipe makes a delicious vegan steak that is incredibly easy to whip up. Make this vegan steak and potatoes recipe for any night of the week!
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

Portobello steaks

Mashed Potatoes

  • 3 small potatoes
  • 1 tablespoon olive oil or vegan butter
  • ½ teaspoon salt
  • ½ teaspoon black ground pepper
  • 1 teaspoon thyme or rosemary optional

Optional:

  • 1 bunch asparagus
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, make the portobello marinade. Combine the olive oil, balsamic vinegar, spices, and garlic.
    portobello mushroom steak
  • Place portobellos and asparagus in a large oven-safe skillet. With a pastry brush, generously brush the marinade over the tops and bottoms of the mushrooms and asparagus.
    portobello mushroom steak
  • Arrange mushrooms top side down and pour the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes or until mushrooms are cooked all the way through.
    portobello mushroom steak
  • For Potatoes: Wash and peel the potatoes. Bring them to boil and cook until tender, about 15 minutes. Mash the potatoes using a potato masher or a hand blender. Add olive oil, black pepper, and salt, to taste. Add fresh herbs just before serving.
    portobello mushroom steak
  • Enjoy!
    portobello mushroom steak

Nutrition (Estimate per Serving)

Calories: 624kcalCarbohydrates: 71gProtein: 15gFat: 34gSaturated Fat: 5gTrans Fat: 1gSodium: 675mgPotassium: 2260mgFiber: 13gSugar: 17gVitamin A: 2065IUVitamin C: 66mgCalcium: 144mgIron: 9mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Roasted Veggies with Vegan Cheese Sauce

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Serve up these Roasted Veggies with Vegan Cheese Sauce for dinner tonight. This vegetable side dish will blow you away!

In this simple recipe, roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce. 

pouring vegan cheese sauce over roasted veggies

Skip the boring side dishes and whip up one that will become the star of the night. This cheesy vegetable recipe will change your side dishes in a big way.

I love using this dish as a side when we have meals like Lentil Fritters with Garlic Sauce or Vegan Bolognese.

Why You Will Love Roasted Veggies with Vegan Cheese Sauce...

  • Simple ingredients 
  • Unique combo
  • Tons of flavor 
  • Easy to make 
  • Great side dish
  • Gluten-free 

How to Make Roasted Veggies with Vegan Cheese Sauce

how to make roasted vegetables with vegan cheese sauce collage
  1. Start by preheating the oven.
  2. Add some oil to a non-stick pan and sauté your onions. 
  3. Next, add in the garlic and mushrooms, and cook till onions are translucent and the mushrooms are tender. 
  4. In a pot, bring water to a boil. Add other veggies and cook as directed. 
  5. For the cheese sauce, add ingredients to a pot and stir until sauce thickens. 
  6. Place all veggies on a baking sheet, drizzle with oil, then salt and pepper. Roast veggies.
  7. Drizzle with cheese and devour!

Full directions for this Roasted Veggies with Vegan Cheese Sauce recipe are in the printable recipe card below. 

Tips & Tricks for Roasted Veggies with Vegan Cheese Sauce

pan of roasted veggies without cheese sauce

Sautéing the Vegetables 

It is important to follow the directions for sautéing the vegetables. Sautéing them first will provide a nice texture to the dish and bring out the optimal flavor of the vegetables. 

Stirring the Sauce

Make sure to stir the cheese sauce until it reaches the proper thickness. If you do not stir continuously, the bottom of your cheese sauce will be burnt.

Variations To Roasted Veggies with Vegan Cheese Sauce 

pan of roasted veggies with vegan cheese sauce

Use Different Spices

Consider changing up the spices that you use in the cheese sauce. I used paprika, oregano, salt, and pepper. Consider adding in some garlic, Cajun spice, or other ingredients to change up the flavor of your sauce. 

Swap Vegetables 

If you want, swap the veggies in the recipe for other veggies that you have on hand. Snap peas, fresh green beans, etc would all taste great!

Roasted Veggies with Vegan Cheese Sauce FAQs 

roasted veggies with vegan cheese sauce on a plate

What is a substitute for nutritional yeast? 

If you don't have nutritional yeast, you can use dried mushrooms, concentrated vegetable bouillon, or even mashed chickpeas instead. Though, for this creamy cheese sauce, I recommend using nutritional yeast as the other ingredients will alter the texture of the cheese. 

Why didn't my cheese sauce thicken? 

The key to making this cheese sauce is to follow the directions and make sure that you give the sauce time on the stovetop. If you rush the cooking process, you will find the sauce doesn't have time to thicken.

Stir the sauce continuously, and it will thicken.

How do you store leftovers? 

Store your vegetables and cheese sauce in the refrigerator. It will last 3-4 days. You will find the vegetables soften a bit, so they are best served warm and fresh. 

When ready to eat your leftovers, reheat in a skillet or in the microwave.

Recipe

Cheesy Roasted Vegetables

Roasted Veggies with Vegan Cheese Sauce

5 from 1 vote
Need a simple veggie-packed side dish? These roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce. Yum!
Print Pin Save
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings

Ingredients

For the Vegan Cheese Sauce:

For the Roasted Vegetables:

  • 4 cloves garlic minced
  • 1 onion peeled and chopped
  • 1 large sweet potato chopped into bite sized pieces
  • 2 carrots peeled and chopped into ½" pieces
  • 1 zucchini halved and sliced into ½" thick half moons
  • ½ head broccoli florets roughly chopped
  • 1 red bell pepper chopped into bite sized pieces
  • 1 cup cherry tomatoes
  • 2 cups button white mushrooms cleaned and sliced
  • salt and pepper
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • Heat olive oil in a non-stick pan over medium-high heat. Add onion and sauté for 2-3 minutes.
    Cheesy Roasted Vegetables
  • Add garlic and mushroom. Sauté until onion is translucent and mushrooms are cooked, 5-6 minutes. Set aside.
  • Meanwhile, bring a pot of water to a boil.
  • Add the carrots, broccoli, and sweet potatoes to the boiling water and cook for 10 minutes. (They don't need to be totally cooked, as the cooking will finish in the oven.)
  • For the sauce, simply place all the ingredients into a saucepan stirring continuously until you get a thick-cheesy sauce.
  • Place all the vegetables, including the red pepper and cherry tomatoes, onto a baking sheet. Drizzle with additional olive oil. Season with salt and pepper, to taste.
    Cheesy Roasted Vegetables
  • Roast vegetables in the oven for 10-15 minutes, until the red pepper is tender.
    Cheesy Roasted Vegetables
  • Pour the cheese sauce over the vegetables, and cook for 5 more minutes or until all the veggies are fork-tender.
    Cheesy Roasted Vegetables

Nutrition (Estimate per Serving)

Calories: 262kcalCarbohydrates: 32gProtein: 9gFat: 12gSaturated Fat: 2gSodium: 236mgPotassium: 945mgFiber: 7gSugar: 11gVitamin A: 14819IUVitamin C: 68mgCalcium: 157mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Cheese Sauce (No Nuts!)

by 3 Comments

Looking for a nut-free Vegan Cheese Sauce? This creamy cheese sauce is delicious poured over roasted veggies, tofu, and more! 

pouring vegan cheese sauce over veggies

This simple Vegan Cheese Sauce is super versatile. If you are looking for a vegan cheese sauce with no nuts, this sauce is for you.

Pour this sauce over pasta, pizza, tacos, and more!

This Vegan Cheese Sauce Is... 

  • Nut-free
  • Gluten-free
  • Made with 5 ingredients
  • Vegan 
  • Vegetarian 
  • Simple to make 
  • Versatile 

How to Make Vegan Cheese Sauce

how to make vegan cheese sauce collage
  1. Start by heating a small pan on the stove. Add in the non-dairy milk and heat for a few minutes. 
  2. Then add in the vegan cheese, nutritional yeast, and spices. 
  3. Stir until the sauce thickens. Then season with salt and pepper, to taste, if you would like. 

Tips & Tricks For Vegan Cheese Sauce 

vegan cheese sauce melted over veggies

Thickening The Sauce 

You have to allow time for the cheese sauce to thicken. You do this by giving it some time to simmer on the stove. Make sure to stir your sauce constantly, or it will burn on the bottom. 

Using Nutritional Yeast 

If you don't have nutritional yeast on hand, you can use debittered brewer's yeast instead. Just use the same amount of brewer's yeast for the recipe as you would nutritional yeast.

Variations To Vegan Cheese Sauce 

Spice Up The Flavor

Add in some cayenne or a splash of hot sauce to ramp up the heat of your cheese sauce. You control the spice factor when you make cheese sauce yourself!

Vegan Cheese Sauce FAQs

broccoli floret coated in vegan cheese sauce

How do you store leftover cheese sauce? 

Place any cheese sauce you don't use in an airtight container, and store in the fridge for up to a week. The cheese sauce will get a lot thicker as it cools down. 

How do you reheat cheese sauce? 

If you want to reheat the cheese sauce, simply warm it up in the microwave or on the stove. Add a splash of water and stir well to thin out the sauce. 

Can you freeze Vegan Cheese Sauce? 

You can freeze any leftover cheese sauce in an airtight container for 2-3 months. Thaw your sauce in the fridge overnight before serving it up.

Do you eat Vegan Cheese Sauce cold or hot? 

Either way! You can eat this cheese sauce cold or warm it up-the choice is yours. If you eat the sauce cold, it will be a lot thicker. If you eat it heated up, it will be creamier and thinner. 

Recipe

vegan cheese sauce no nuts

Vegan Cheese Sauce (No Nuts!)

5 from 3 votes
Looking for a nut-free Vegan Cheese Sauce? This creamy cheese sauce is delicious poured over roasted veggies, tofu, and more!
Print Pin Save
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings

Ingredients

US Customary - Metric

Instructions

  • Heat a small saucepan over medium heat.
  • Add the non-dairy milk and heat for a few minutes, until warm.
  • Add the vegan cheese, nutritional yeast, smoked paprika, and oregano. Stir continuously until you get a thick sauce.
    vegan cheese sauce no nuts
  • Season with salt and pepper, to taste.
    vegan cheese sauce no nuts

Nutrition (Estimate per Serving)

Calories: 177kcalCarbohydrates: 15gProtein: 8gFat: 9gSaturated Fat: 2gSodium: 340mgPotassium: 352mgFiber: 4gSugar: 3gVitamin A: 973IUVitamin C: 9mgCalcium: 203mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.