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Vegan Blackberry Cookies

Vegan Blackberry Cookies

These Vegan Blackberry Cookies are extra soft, thanks to the coconut milk. The marriage of the blackberries and orange flavors in this recipe is to die for. For this recipe I used fresh blackberries and would not recommend using frozen one as they might soak the cookies.



Vegan Blackberry Cookies
Serves: 24
  • ½ cup vegan butter or margarine
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup coconut milk
  • 1 flax egg (2 tbsp ground flax seeds mixed with 3 tbsp water)
  • ½ tsp vanilla extract
  • zest of 2 oranges
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh blackberries
  • ½ cup powdered sugar
  • 2 tbsp coconut milk
  1. Preheat the oven to 375°F.
  2. In a bowl, combine butter, orange zest, sugar, and brown sugar with an electric mixer until smooth and creamy.
  3. Add vanilla extract and flax egg. Beat well.
  4. Sieve together flour, baking powder, baking soda, and salt. Add to wet mixture, alternating with the coconut milk, and mix well.
  5. Gently stir in the blackberries, being careful not to crush them.
  6. Refrigerate the dough for 2 hours.
  7. Make balls the size of a golf ball, and place them on cookie sheets lined with silicone mats.
  8. Bake in the top of the oven, 12 to 15 minutes.
  9. Let cookies stand 5 minutes on the cookie sheet before placing on a rack. Let them cool completely. During that time mix powdered sugar and coconut milk in a bowl.
  10. Pour the frosting over the top of the cookies with a spoon.


Raspberry and Tofu Smoothies

Raspberry and Tofu Smoothies

Tofu has never been so easy to love! In this Raspberry and Tofu Smoothies recipe, tofu is combined with plant milk and raspberries, creating vibrant color and flavor.


Raspberries and Tofu Smoothies
  • 2 cups frozen raspberries
  • 1 banana
  • ½ cup soft tofu
  • ¾ cup plant base milk
  1. Add all the ingredients to a blender and mix well till combined.


Fresh Mixed Berry Sauce

Fresh berry sauce

When fresh berries are in season, there’s nothing better to serve over cakes, pies, or nondairy ice cream than this Fresh Mixed Berry Sauce. This recipe one of the simplest and most delicious ways to use blueberries, raspberries, strawberries, and others. Lightly cooked, they melt into a most flavorful sauce. Photos by Hannah Kaminsky.  Continue Reading…

Chilled Berry Soup

Berry varieties

This chilled berry soup is a fruit-filled way to celebrate mid-summer berry season, with blueberries, strawberries, and raspberries. Substitute other berries, like blackberries, if you’d like. This may be used as an appetizer, or as a refreshing finish to a summer meal. Continue Reading…

Rustic Strawberry Tart

Vegan Rustic Strawberry Tart

As with all desserts that spotlight fresh fruit, the season’s best berries make this tart shine. This dessert was inspired by a large basket of spring strawberries from Fall Creek Farm in Granbury, Texas, where Cullen and Ashley Crisp’s mantras are “the smaller, the sweeter” and “the redder, the better.” If you’re purchasing the grocery-store variety, pony up for organic—it’s worth it. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style * © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney. Continue Reading…

Strawberry Pancakes

Vegan Strawberry Pancakes

Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch. Serve with some pan-sautéed vegan sausages on the side, if you’d like, and consider adding a few blueberries to the sliced strawberries reserved for garnish. Photos by Rachael Braun. Continue Reading…

Skillet Berry-Apple Crumble

Skillet apple-berry crumble

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven. This recipe originally appeared in Vegan Express. Photo by Susan Voisin. Continue Reading…

Berry-licious Vegan Stuffed French Toast

Vegan Berry stuffed french toast by helyn dunnWhat to make for a late morning brunch… too cold for a smoothie, not really up for oatmeal… haven’t had french toast for a while so I thought, why not make it a little different and a lot special…

There are three components to this fantastic, healthy dish: the french toast itself, the blueberry “cream” cheese stuffing and the blueberry syrup… of course you can use any or all of them separately for other yummy, nutrient-dense meals. Contributed by Helyn Dunn from her blog Helyn’s Healthy Kitchen. Continue Reading…

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Vegan recipes by VegKitchen