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11 Vegan Pasta Salads

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VEGAN pasta salad recipes

When you think of pasta salad, do you think of a refreshing Greek salad? Maybe a creamy and comforting macaroni salad? Or a spicy Southwestern salad? No matter what your preference, this list of 11 vegan pasta salads has something for you!

Vegan Pasta Salads

No matter what your preference, this list of 11 vegan pasta salads has something for you!

Vegan Pasta Salad

This Vegan Pasta Salad can be tossed together in under fifteen minutes. This salad is simple, delightful, loaded with fresh veggies, and tossed in a savoury vinaigrette dressing.

Vegan Pasta Salad Niçoise

Made with marinated tofu, this Vegan Pasta Salad Niçoise is filling and so delicious. In this salad, bursts of colors peek out between perfectly cooked pasta. This pasta salad will become a new favorite!

Greek-Flavored Pasta Salad

Enjoy the comforting taste of Greece with this Greek-Flavored Pasta Salad. This salad is simple and looks beautiful at a backyard BBQ!

Pasta with Red Beans and Broccoli

Combine the flavors of Italy and Asia in this beautiful Pasta with Red Beans and Broccoli. Packed with protein and good-for-you vitamins, this salad will be a winner with everyone you’re serving!

Creamy Vegan Macaroni Salad

This Creamy Vegan Macaroni Salad has a secret ingredient. For best results, you have to cook the pasta entirely and not al dente. This will create the most delicious, moist, and flavor-packed pasta salad.

Pasta Salad with White Beans and Corn

This Pasta Salad with White Beans and Corn is hearty and filling. Loaded with nutrient-packed veggies, this vegan pasta salad is great on its own or served with grilled veggies!

Spring Pasta Salad with Asparagus and Fresh Peas

Choose your favorite kind of pasta for this Spring Pasta Salad with Asparagus and Fresh Peas. This vegan pasta salad is mouth-watering and straightforward to make.

Pasta Salad with Roasted Red Peppers and Tofu "Feta"

This Pasta Salad with Roasted Red Peppers and Tofu "Feta" is perfect for any gathering. Pair this salad with a perfect veggie burger or enjoy it on its own.

Southwestern Pasta Salad with Avocado and Peppers

Enjoy the smoky southwestern flavour in every bite of this vegan pasta salad. This Southwestern Pasta Salad with Avocado and Peppers is perfect served with both hot and cold meals. Feel free to toss in some kidney beans if you’re looking for a heartier salad.

Pasta Salad with Black-Eyed Peas and Corn

This Pasta Salad with Black-Eyed Peas and Corn is ideal served anytime and anywhere—that's how great it is! This salad can be paired with a cool or warm dish. Loaded with nutrients and vitamins, this vegan pasta salad is amazing!

Marinated Eggplant Pasta Salad

This Marinated Eggplant Pasta Salad boasts intersting texture—it's beautiful to look at and consume. Note that this pasta salad does need to be prepared the day prior, but it's completely worth the effort!

The Best Vegan Pancake Recipes!

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Traditional pancakes get a vegan makeover! These fun and creative vegan pancake recipes are sure to take your breakfast routine up a few notches.

pancake recipes

Whether you call them pancakes, flapjacks, or UFOs, you can't go wrong with this classic breakfast treat.

Fluffy golden pancakes drizzled in fresh maple syrup or homemade vegan nutella are one of life's simple pleasures. And there's no reason for us plant-based folks to miss out.

These vegan pancake recipes are so totally indulgent, you'd never guess they're 100% vegan too. Yum!

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!

Vegan Pancake Recipes

Here are all my favorite vegan pancake recipes!

Vegan Almond Flour Pancakes

Filled with flaxseed and ripe banana, these Vegan Almond Four Pancakes are both delicious and nutritious. To top them off, drizzle with syrup, dust with icing sugar, or top with fresh fruit!

Vegan Blueberry Pancakes

Classic blueberry pancakes get a makeover - and they are oh so delicious! Rich, buttery, fluffy pancakes filled with juicy bites of blueberry. Yum!

Vegan Cinnamon-Apple Pancakes

Indulge in the familiar flavors of fall with these delightful Vegan Cinnamon-Apple Pancakes. This recipe makes enough pancakes for the whole family to enjoy!

Vegan "Buttermilk" Pancakes with Blueberry Syrup

Served with fresh blueberry syrup, these Gluten-Free & Vegan "Buttermilk" Pancakes will be a hit! Soft and fluffy, these pancakes are healthy and delicious all at once.

Corn Pancakes with Bourbon Agave Maple Syrup

This fun, delicious, and nutritious pancake recipe will be all the talk! These Corn Pancakes with Bourbon Agave Maple Syrup are quick and straightforward to throw together.

Vegan Pumpkin Waffles

Prefer waffles to pancakes? These Vegan Pumpkin Waffles are totally delicious! These fall-themed waffles have a smooth, fluffy texture and are packed with flavor.

Blueberry-Oat Pancakes

Delicious and healthy all in one, these Blueberry-Oat Pancakes are ones you will make again and again. These pancakes have beautiful coloring from the blueberries and lovely texture from the oats!

Strawberry Pancakes

These Strawberry Pancakes are stuffed and topped with delicious strawberries! You can add other fresh fruit on top for added flavor.

Apple Almond-Butter Pancakes

These Apple Almond-Butter Pancakes are a yummy reimagining of the much-loved snack. Loaded with nutrients, these pancakes are delicious and will become an instant favorite!

If breakfast is your favorite meal of the day (like me!), be sure to check out my Vegan Brunch Book too. It's loaded with all my top picks for a perfect vegan brunch.

And if you love these vegan pancake recipes, be sure to check out these other delicious vegan breakfast ideas:

Vegan Strawberry Mango Popsicles

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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!
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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

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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!
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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.

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!
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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 Grilled Cheese Sandwiches 5 Ways

by 1 Comment

There's nothing quite as comforting as a hot, gooey grilled cheese sandwich. And now the plant based crowd doesn't need to miss out with these easy and delicious vegan grilled cheese recipes!

Vegan grilled cheese sandwich stack

All photos by Hannah Kaminsky.

These days, grilled cheese is hot. (Pun intended.) There are even restaurants devoted solely to grilled cheese sandwiches. So why should us vegans miss out?

So today we have five delicious ways to make a vegan grilled cheese - and most can be made in just a few minutes.

There's no big secret here. We're not going to hand-craft our vegan cheese or anything wild like that. Just simple, delicious, easy vegan grilled cheese.

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Tips for Making Vegan Grilled Cheese

Now there is a misconception out there than vegan cheeses are un-meltable. Not so! I've impressed many guests with how melty and stretchy a good vegan cheese made for that purpose can be.

There are several good vegan cheeses on the market melt wonderfully well, including Daiya and Follow Your Heart. You may know of other brands, and if so, comment below and let us know which ones you like!

And of course, nothing pairs with grilled cheese like a bowl of tomato soup. I like to dunk my sandwich! If you want some in a hurry, this Imagine Creamy Tomato is vegan and very good. Or make your own homemade vegan tomato soup.

How to Make Vegan Grilled Cheese

Kids, you don't need a recipe to make a grilled cheese sandwich, though the internet seems to think otherwise.

You just need some sturdy whole-grain bread, vegan cheese, your add-ins of choice, vegan butter (like Earth Balance), and a good nonstick pan or griddle.

Best to cook over medium heat with a generous but not ridiculous layer of vegan butter; cover the pan when cooking the first side so that the cheese will melt; when the underside is golden, flip and cook the other side. That's it!

But of course, a recipe can give you some inspiration for more creative flavor combinations. So here are five of my favorites.

5 Vegan Grilled Cheese Recipes

Vegan grilled cheese sandwich with tomato soup

First up is this swoon-worthy vegan grilled cheese, tomato, and vegan bacon sandwich. Use your favorite kind of purchased or homemade vegan bacon.

Precook vegan bacon slices first. Layer some vegan cheese shreds onto a slice of bread, followed by tomato slices, vegan bacon, sliced tomato, more cheese shreds, topped by another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.

This is good with either cheddar, mozzarella, or pepper jack style cheese.

Vegan grilled cheese sandwich with mushrooms

Grilled cheese with mushrooms, yum! To make this delightful sandwich, simply precook sliced brown mushrooms (cremini- or for a fancier feast, shiitake) until wilted, then drain.

Layer on the bread: cheese shreds, cooked mushrooms, more cheese shreds, another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.

We think this is best with mozzarella style cheese, but you may beg to differ.

Vegan grilled cheese sandwich with apple

Apple and cheddar is a classic flavor combo, and it works quite well in vegan grilled cheese, too. Using a tart granny smith apple is a good move, but if all you've got is a red apple, that's not a bad choice. Either way, just make sure the apple is nice and crisp. 

Layer on bread: cheese shreds, apple slices, more cheese shreds, another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.

Vegan grilled cheese sandwich with jalapeno

Spice things up with fresh jalapeño in your grilled cheese! Slice it thinly and remove the seeds. Use the usual precautions when handling hot chili peppers.

Layer on bread: cheese shreds, sliced jalapeños, more cheese shreds, another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.

We used a combination of cheddar and mozzarella-style vegan cheese shreds with this one.

Vegan grilled cheese sandwich with spinach

Last but not least, a vegan grilled cheese sandwich with the green goodness of spinach. Rinse some baby spinach and wilt it in the pan you'll be using. Transfer to a colander and squeeze out the liquid.

Layer on bread: cheese shreds, wilted spinach more cheese shreds, another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.

We used mozzarella-style vegan cheese shreds here, but this would go with any variety - cheddar, or if you'd like a spicy kick to go with the spinach, pepperjack.

Ta-dah! Five delicious ways to make your favorite comfort food.

And if you love these vegan grilled cheese sandwich ideas, be sure to check out these other delicious recipes as well:

Recipe

Vegan grilled cheese sandwich stack

Vegan Grilled Cheese Sandwich - 5 Ways!

5 from 1 vote
Here are five deliciously simple ways to make a vegan grilled cheese sandwich. Yum!
Print Pin Save
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 sandwich

Ingredients

  • 2 slices bread any variety
  • vegan butter as needed for cooking

#1 - Vegan Grilled Cheese, Tomato, and Vegan Bacon

#2 - Vegan Grilled Cheese with Mushrooms

#3 - Vegan Apple and Cheddar Grilled Cheese

#4 Vegan Jalapeno Grilled Cheese

#5 - Vegan Green Goddess Grilled Cheese

US Customary - Metric

Instructions

#1 - Vegan Grilled Cheese, Tomato, and Vegan Bacon

  • Precook vegan bacon slices first. Layer some vegan cheese shreds onto a slice of bread, followed by tomato slices, vegan bacon, sliced tomato, more cheese shreds, topped by another slice of bread.
  • Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.

#2 - Vegan Grilled Cheese with Mushrooms

  • Spray a frying pan with olive oil cooking spray, and cook sliced mushrooms for 5-6 minutes, over medium high heat, until wilted. Drain off any excess liquid, and allow mushrooms to cool.
  • On a slice of bread, layer the cheese shreds, cooked mushrooms, more cheese shreds, and then another slice of bread. 
  • Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.

#3 - Vegan Apple and Cheddar Grilled Cheese

  • On a slice of bread, layer the cheese shreds, apple slices, more cheese shreds, and then another slice of bread.
  • Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.

#4 - Vegan Jalapeno Grilled Cheese

  • On a slice of bread, layer the cheese shreds, sliced jalapeños, more cheese shreds, and then another slice of bread. 
  • Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.

#5 - Vegan Green Goddess Grilled Cheese

  • Rinse some baby spinach and wilt it in the pan you'll be using. Transfer to a colander and squeeze out the liquid.
  • On a slice of bread, layer the cheese shreds, wilted spinach, more cheese shreds, and then another slice of bread. 
  • Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.

Nutrition (Estimate per Serving)

Calories: 241kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 571mgPotassium: 102mgFiber: 3gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 97mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This post was originally published in 2018. It has since been updated.

Vegan Strawberry Nice Cream

by 1 Comment

This vegan strawberry nice cream is frosty, sweet, and packed with flavor from fresh strawberries and bananas. And it's easy to make in just a few minutes!

banana strawberry nice cream in a waffle cup

Have you discovered banana ice cream yet? If not, it's high time you did! Frozen bananas are simple to blend into a frozen treat that is almost identical to traditional ice cream. We call it nice cream!

And today we've taken that sweet treat to a new level with.... strawberries.

The addition of fresh, ripe strawberries turns this into a whole new recipe. And it's quickly becoming one of my favorite vegan desserts.

This vegan strawberry nice cream is:

  • Mae entirely with fruit!
  • Dairy-free and Egg-free
  • Free from any added sugar.
  • Easy to make without an ice cream maker!
  • Ready in just 10 minutes.
Frozen strawberry banana ice cream

Tips & Tricks

Enjoy your vegan ice cream like soft serve in a cup or a cone. Top it with slices of fresh strawberries and mint leaves for an extra pretty treat.

To make this ice cream look like fancier as shown in the photos, use a pastry piping bag. Any way you serve it, top with more fresh strawberries and/or mint leaves if you'd like.

This nice cream is best made in a food processor rather than a blender. A high-speed blended will liquify the mixture too much. A regular blender is better, but it's challenging to get the mixture to puree evenly, or to get it out from the bottom of the container.

Photos by Hannah Kaminsky.

Recipe

Frozen Banana Strawberry ice cream

Vegan Strawberry Nice Cream

4.50 from 2 votes
This vegan strawberry nice cream is frosty, sweet, and packed with flavor from fresh strawberries and bananas. And it's easy to make in just a few minutes!
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6

Ingredients

  • 4 ripe bananas medium sized
  • 1 cup strawberries ripe, hulled and halved
  • 2 tablespoons vanilla nondairy milk or coconut creamer, add more as desired
  • Pinch cinnamon optional

For garnish, optional

  • strawberries sliced
  • mint leaves
US Customary - Metric

Instructions

  • Peel bananas and cut into approximately ½-inch slices. Place in an airtight container with the strawberries and freeze for several hours, until frozen solid, or preferably overnight.
  • In a food processor (see note), combine the frozen bananas and strawberries with 2 tablespoons nondairy milk or coconut creamer. Add a pinch of cinnamon if using.
  • Process until the bananas and strawberries are broken down to bits, then stop the machine to scrape down.
  • Process again until the mixture is completely smooth and creamy, adding a bit more of the nondairy milk or creamer if the mixture needs it to become smooth.
  • Scrape the banana ice cream into a container and refreeze for an hour or two, or until firm enough to scoop. Or if you want to serve right away as soft serve, spoon into bowls or cones (or in adorable waffle bowls as shown in the photos).

Nutrition (Estimate per Serving)

Calories: 78kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 318mgFiber: 3gSugar: 11gVitamin A: 53IUVitamin C: 21mgCalcium: 14mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This recipe was originally published in June 2017. It has since been updated.

Best Vegan Potato Salad Recipe

by Leave a Comment

The best vegan potato salad recipe, loaded with fresh herbs and lots of vegetables! Creamy, indulgent and flavorful, it's a perfect summery side dish that's great for BBQs and picnics. It's guaranteed to impress even the fussiest eaters!

Best vegan potato salad recipe

As summer approaches, I find myself craving salad more and more. Potato salad in particular. It's just such a nostalgic dish that goes so well with everything, making it ideal for an outdoor get-together. And I believe that when it comes to potato salad, homemade is always the way to go. Not only is it hard to find vegan potato salads at the store, all the ones that are available are mediocre at best.

But don't worry, because this amazing dairy-free potato salad will be perfect for vegans and non-vegans alike. Last year, I made a potato salad with smoky tempeh. But, I wanted to develop an even simpler recipe for which you need literally 20 minutes. The ingredients and preparation are super simple, but the resulting flavor is phenomenal. It's herby, it's refreshing, it has just the right amount of tanginess. The potatoes are creamy and fluffy, adding hints of earthiness and nostalgia.

Bowl of potato salad with vegetables and herbs

Bring it along to a BBQ or picnic, or serve as a side dish for any summery dinner. There's a few tricks that you need to keep in mind when it comes to making a perfect potato salad, but overall, it's an ideal effortless dish that everyone will love.

Vegan potato salad recipe ingredients

Potatoes. You can use any potato variety of your choice, but waxy potatoes usually work best. You can use either large potatoes, simply peeling and dicing them, or new potatoes, which you can boil whole and save even more time.

Ingredients for vegan potato salad

Vegetables of your choice. You can really add any vegetables that you prefer or that you may have in the fridge. I used red peppers, onions, and carrots. Other vegetables that work well involve cucumber, zucchini and cauliflower.

Fresh herbs. I used dill and cilantro. A generous amount of fresh herbs is an ideal addition to vegan potato salad. They add a lot of flavor and freshness, working perfectly with the other ingredients to create nuance.

Garlic. Don't skip this, because garlic is a key ingredient that can take any salad to the next level.

Bowl of vegetable potato salad with a dairy-free sauce

Pickles. Once again, don't leave out the finely diced pickles, because they add that signature tanginess we all love in a potato salad. Capers also work really well.

Lemon juice. I would recommend using freshly-squeezed lemon juice for the best results in order to give the potato salad a more authentic flavor.

Vegan mayonnaise. You can either make your own, or use a good quality store-bought vegan mayo. Keep reading as I've listed some substitutions below that you can use instead. You can also leave it out completely for a more fresh/light salad.

Dairy-free potato salad on a plate

Nutritional yeast. This is great for adding a hint of cheesiness. You can leave it out or add grated vegan cheese instead.

Tomato paste. This will also help to create a distinctive tangy flavor.

Mustard. This is another key potato salad ingredient that helps to create that signature authenticity. Ensure that it's vegan though because some brands have sneaky non-vegan ingredients.

Dried thyme. Great for another layer of earthiness.

Vegan potato salad with vegetables

How to make vegan potato salad from scratch

Start by generously salting a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.

Meanwhile, you can prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.

Potatoes in a colander
Potatoes and vegetables in a mixing bowl

When the potatoes are ready, drain and rinse them, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.

Now, add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again, and the potato salad is now ready to serve!

Potato salad with vegetables, herbs and a dairy-free sauce

Tips for success

  • Make sure to generously salt the water before boiling the potatoes. This will help to maximise the flavor of the actual potatoes.
  • Shaking the potatoes in the colander a few times, like in my recipe for crispy roast potatoes, will help to fluff them up and make the final vegan potato salad creamier.
  • Be generous with the fresh herbs and the vegetables! This is key for adding texture and freshness, which is key to a great summery side dish.
  • Serve immediately while still slightly warm, or leave to chill in the fridge for 15 minutes before serving.
Bowl of vegan potato salad

Alternatives to vegan mayonnaise

While using vegan mayonnaise in potato salad is probably the easiest option, I understand that it may not be everyone's cup of tea. If that's the case, you can use homemade vegan sour cream instead, or spicy cashew cream. Simply using a dairy-free yoghurt, like soy yoghurt or coconut yoghurt, would also work. Just make sure that it's unsweetened and neutrally-flavored.

Dairy-free potato salad in a bowl

How to make vegan potato salad ahead of time

Potato salad keeps really well in the fridge and tastes even better the next day! You can keep it in the fridge in an airtight container for up to 4 days. Unfortunately, however, this is not a freezer-friendly dish as freezing and thawing ruins the texture.

Bowl of potatoes and vegetables with a vegan sauce

Other amazing vegan side dishes

Best vegan potato salad recipe

If you give this vegan potato salad recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating - I love hearing from you!

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Recipe

Best Vegan Potato Salad Recipe

5 from 1 vote
This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it's great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!
Print Pin Save
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8

Equipment

  • Saucepan
  • Colander
  • Mixing bowl

Ingredients

  • 5 cups potatoes peeled and diced
  • 1 large red bell pepper
  • 1 large onion
  • 2 large carrots
  • 1 cup dill
  • 1 cup cilantro
  • 3 cloves garlic minced
  • ½ cup pickles diced
  • 1 large lemon juice of
  • 1 ½ cups vegan mayonnaise
  • ¼ cup nutritional yeast
  • 2 tablespoon tomato paste
  • ½ tablespoon mustard
  • 1 tablespoon dried thyme
US Customary - Metric

Instructions

  • Generously salt a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.
  • Prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.
  • Drain and rinse the potatoes, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.
  • Add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again. Serve immediately, or leave to chill in the fridge for 15 minutes.

Video

Notes

  • Make sure to generously salt the water before boiling the potatoes.
  • Shaking the potatoes in the colander a few times, like in my recipe for crispy roast potatoes, will help to fluff them up and make the final vegan potato salad creamier.
  • Be generous with the fresh herbs and the vegetables! 
  • This vegan potato salad keeps well in the fridge for 4-5 days in an airtight container.

Nutrition (Estimate per Serving)

Calories: 344kcalCarbohydrates: 19gProtein: 3gFat: 27gSaturated Fat: 3gSodium: 388mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 4341IUVitamin C: 47mgCalcium: 51mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Charcuterie Board

by Leave a Comment

This beautiful and delicious Vegan Charcuterie Board is perfect for holiday celebrations, casual entertaining, or just a fun weeknight in. This vegan snack board is loaded with fresh veggies, fruits, nuts, and plenty of yummy dips.

vegan charcuterie
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This vegan snack board is loaded with healthy and satisfying snacking options. Crunchy nuts, creamy hummus, fresh veggies, and more.

Want to get a bit fancier than just basic hummus? Try adding this Vegan Jackfruit Crab Dip or this Garlic Cashew Cheese spread to your board.

Or simply spice up your hummus game (literally) with this Grilled Red Pepper Hummus.

Why You Will Love This Vegan Charcuterie Board...

  • Simple assembly.
  • Homemade hummus,
  • Crisp veggies and crunchy nuts!
  • Nice variety of snacks, 
  • Vegan friendly.
  • Vegetarian friendly.
  • Stunning presentation, 

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!

vegan charcuterie

How to Make Vegan Charcuterie Board

  1. Start by adding all the ingredients for your hummus in the blender or food processor. Mix until creamy in texture.
  2. Pour the hummus into serving bowls, and place on a charcuterie board.
  3. Assemble all your snacks around it, and get to snacking!

Tips and Tricks for the Perfect Vegan Charcuterie Board 

vegan charcuterie

Choosing A Board 

Making a charcuterie doesn't mean you have to go out and buy a super expensive board. Just reach for any wooden cutting board or tray that is large enough to hold all you plan to serve.

Even a cookie sheet can be a base for your board in a pinch! Make sure to pick a tray that has enough room for all your snacks to fit, but doesn't leave a lot of empty space. The board needs to look full for the best presentation.

Prepare in Advance 

You can prepare your board in advance if you prefer, which is great for entertaining. Just assemble your snack board as you would like, cover it tightly with plastic wrap, and store in the fridge until you are ready to serve. 

vegan charcuterie

Add More Dips

I served my vegan charcuterie board with homemade hummus - the recipe is in the recipe card below!

Consider placing several small bowls of hummus around the snack board, rather than one large bowl. The placement can help create balance!

Plus, it's easier for everyone grab a bite when there are several dip bowls strategically placed.

However, serving a few different vegan dips will help balance out your board flavor-wise as well as visually. If you want to add more dips, here are a few of my favorite options:

More Snack Board Ingredients

You can change up this grazing board to fit your own tastes and use whatever you have on hand. Some delicious choices for your vegan charcuterie board are:

  • Carrot Sticks
  • Cucumbers
  • Tomatoes
  • Artichoke Hearts
  • Sun Dried Tomatoes
  • Olives - all different varieties!
  • Nuts - Cashews and Pecans are a great coice.
  • Pita Chips
  • Tortilla Chips
  • Sliced Whole Grain Bread
  • Grapes
  • Berries - Strawberries, Raspberries, Blueberries

Include Something Sweet!

I tend to lean towards savory ingredients when it comes to snacking. But it can be nice to include a little something sweet on your board as well.

Grapes and fresh berries are a great option, and they pair well with many of the savory ingredients too.

Or you could get really fancy and serve a chocolate hummus paired with strawberries and melon on one end of the tray. Yum!

vegan charcuterie

Vegan Charcuterie FAQs 

How do you say "charcuterie board?"

Not quite sure how to say "charcuterie?" Here is how to pronounce it: "shahr-ku-tuh-ree." Now you know. 😉

How do you build a charcuterie board? 

Start by placing dip on both ends of the board. Then begin to add vegetables, nuts, and such on the board. I began by laying items around the bowls, and then worked my way out to the edge of the board, filling in all the empty spaces.

Are a grazing board and a charcuterie the same thing? 

Essentially, yes, the two names mean the same thing. Traditionally "charcuterie" includes meat, but today most people use the term "charcuterie board" to refer to any assortment of snacks laid out on a tray.

You will find that - no matter the name - an arrangement of your favorite tasty snacks on a board is a surefire crowd pleaser!

What are items to put on a vegan charcuterie tray? 

Vegetables, veggie "meat," vegan cheese, dips, crackers, bread, etc. You might even enjoy adding in some nuts, fresh fruit, and more. 

More Recipes to Try

I love serving up one of these snack boards as the start to a delicious Sunday Brunch. And if brunching sounds amazing to you - go check out my Vegan Brunch Book!

If you love this vegan charcuterie board, don't miss these other delicious vegan ideas:

Recipe

vegan charcuterie

Vegan Charcuterie Board

5 from 44 votes
This beautiful and delicious Vegan Charcuterie Board is perfect for holiday celebrations, casual entertaining, or just a fun weeknight in. This vegan snack board is loaded with fresh veggies, fruits, nuts, and plenty of yummy dips.
Print Pin Save
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings

Ingredients

Board

  • 2 carrots peeled and sliced into matchsticks
  • 1 cucumber sliced
  • 3 celery stalks trimmed and cut in half lengthwise
  • ½ cup pecans
  • 1 cup grapes
  • 1 cup cherry tomatoes halved
  • ½ cup cashews
  • ½ cup sundried tomatoes
  • 1 cup corn chips
  • ½ cup olives
  • baguette sliced

Homemade Hummus

  • 15 oz chickpeas canned, drained, and rinsed
  • 1 garlic clove
  • ¼ cup fresh parsley
  • ½ teaspoon salt
  • 1 tablespoon olive oil plus extra for drizzling
  • 1 tablespoon tahini paste
  • ½ teaspoon smoked paprika plus extra for garnish
  • juice of ½ lemon
US Customary - Metric

Instructions

  • Add all hummus ingredients to the bowl of a food processor. Blend on high speed until it forms a smooth paste.
    vegan charcuterie
  • Garnish hummus with additional smoked paprika and a drizzle of olive oil.
  • Arrange hummus and all remaining ingredients onto a large serving platter to form your charcuterie board.
    vegan charcuterie

Nutrition (Estimate per Serving)

Calories: 254kcalCarbohydrates: 29gProtein: 8gFat: 14gSaturated Fat: 2gTrans Fat: 1gSodium: 300mgPotassium: 553mgFiber: 6gSugar: 9gVitamin A: 2413IUVitamin C: 11mgCalcium: 68mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

No-Bake Vegan Strawberry Shortcakes

by Leave a Comment

These no-bake shortcut vegan strawberry shortcakes are simple to make using rounds of prepared polenta in place of baked biscuits. These sweet treats make a lovely dessert that's easy enough to make for an everyday treat and pretty enough for special occasions.

No-Bake Vegan Strawberry Shortcakes made with polenta
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Nothing says summertime like a strawberry shortcake - bursting with flavor from fresh strawberries and cream. Yum!

So of course I had to try my hand at making a vegan version of this delightful dessert.

These vegan strawberry shortcakes are:

  • Easy to make in just 15 minutes!
  • Loaded with fresh strawberries
  • And topped with creamy dairy-free whipped cream
  • 100% dairy-free and egg-free
  • A kid-friendly vegan dessert!

So let's get cooking!

No-Bake Vegan Strawberry Shortcake recipe

Tips & Tricks

Polenta

You might be thinking polenta is a weird ingredient for a dessert recipes, but you'll have to trust me on this one. It's actually an incredibly versatile ingredient - here are some more ways to use polenta!

You'll want to get the kind that comes in a tube - like this. You'll usually find it in the refrigerated section at your grocery store, although some brands can be stored at room temperature.

Vegan Whipped Cream

For these, we used So Delicious Coco Whip, which is surprisingly low in fat and sugar, too. You can also try your hand at making your own vegan whipped cream from coconut milk.

Variations

This vegan shortcake recipe works well with other kinds of fruit as well. Try replacing the strawberries with any of these fruits for a totally new dessert:

  • Blueberries
  • Blackberries
  • Raspberries
  • Pomegranate Arils (yes, really!)

And for another fun twist, try adding a layer of this homemade vegan Nutella!

More Recipes

If you love this vegan strawberry shortcake, be sure to check out these amazing strawberry recipes, or these delicious vegan desserts:

Recipe

vegan strawberry shortcake

Vegan Strawberry Shortcake

5 from 2 votes
These no-bake vegan strawberry shortcakes are simple to make using rounds of prepared polenta in place of baked biscuits. It makes a lovely dessert that's easy enough for an everyday treat and pretty enough for the holidays.
Print Pin Save
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

  • 1 pint strawberries
  • ¼ cup strawberry preserves all-fruit
  • 18 ounce polenta tube
  • vegan butter such as Earth Balance
  • dairy-free whipped cream see note
  • mint leaves optional for garnish
US Customary - Metric

Instructions

  • Remove hulls from the strawberries and slice very thinly. Cut up any large slices into smaller pieces. Reserve 6 small halves for topping, if desired.
  • Combine the strawberries and ¼ cup preserves, more or less to coat, in a small bowl and set aside.
  • Remove the polenta from the plastic wrapping. Cut a little of the puckered ends off from the polenta tube, then cut the rest into 12 equal slices. These will be about ½ inch thick.
  • Heat enough buttery spread on a wide skillet or griddle. Cook the polenta slices in a single layer, about 5 to 7 minutes on each side, or until golden and starting to get crusty.
  • Remove from the skillet to a platter and allow to cool to room temperature, or until ready to serve. If you're impatient and apply the whipped cream to warm polenta, you'll get a runny mess!
  • When ready to serve, layer as follows: A slice of polenta, a small dollop of whipped cream, a few slices of strawberry, another slice of polenta, more whipped cream, a half strawberry (or a few more slices if you didn't reserve halves).
  • Garnish with mint if desired; pass around any unused strawberries and more whipped cream to spoon onto individual shortcakes.

Notes

Some brands of vegan whipped cream will need to thaw in the fridge prior to using, so be sure to check the package instructions.

Nutrition (Estimate per Serving)

Calories: 380kcalCarbohydrates: 84gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 248mgFiber: 3gSugar: 11gVitamin A: 191IUVitamin C: 48mgCalcium: 17mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Photos by Hannah Kaminsky.

This recipe was originally published in 2017. It has since been updated.

Vegan Blueberry Muffins (Gluten-free)

by Leave a Comment

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)

No ratings yet
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.
Print Pin Save
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.

Vegan Snickerdoodles

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Yummy vegan snickerdoodles! These cookies are soft, chewy, and loaded with cinnamon sugar flavor. Plus, you only need one bowl, a few simple ingredients, and 20 minutes to make them.

vegan snickerdoodles piled on a white plate

No matter how much I love savory food, I definitely have a sweet tooth. I love desserts and sweet snacks, especially homemade. After all, there's nothing quite like enjoying some freshly-baked cookies, straight out the oven.

And these vegan-ized snickerdoodles have quickly become one of my favorite vegan cookie recipes. I can't get enough of that cinnamon-sugar flavor!

These vegan snickerdoodles are:

  • Soft and buttery, with the perfect texture.
  • Sweetened with cinnamon and coconut sugar.
  • Easy to make using just one bowl.
  • With just the right amount of chewiness.
  • Gluten-free.
  • 100% vegan, egg-free, and dairy-free.

So let's get baking!

Ingredients & Substitutions

vegan snickerdoodle ingredients

To make these vegan snickerdoodle cookies, you will need:

  • All-purpose gluten-free flour. Most supermarkets/health food stores sell good-quality blends. If you don't need the recipe to be gluten-free, you can use all purpose flour.
  • Coconut sugar. I would not recommend using a liquid sweetener, as this may interfere with the texture. You can also use regular granulated sugar, if you prefer.
  • Cinnamon. This will make your whole kitchen smell amazing!
  • Baking powder.
  • Almond flour. This is perfect for creating a good texture. I tried it with coconut flour too, which worked, but they turned out a little bit more crumbly.
  • Peanut butter. You can use any nut or seed butter of your choice.
  • Plant based milk. Use an unsweetened variety. Soy and almond milk are good choices.

Make the Cookies (Step by Step)

First, preheat the oven to 180 degrees C / 350 degrees F.

To a large mixing bowl, add the all-purpose gluten-free flour, coconut sugar, cinnamon, baking powder and almond flour. Mix together well.

mixing the vegan snickerdoodle dough

Now add the peanut butter and plant based milk, stirring together well using a spatula or your hands. If necessary, add more plant based milk if the dough looks too crumbly or dry.

Shape the dough into even-sized cookie shapes, flattening them down slightly on a baking tray lined with a sheet of parchment paper.

baking the cookies on a baking sheet

Bake in the preheated oven for around 12 minutes, until golden brown. Cool for around 5 minutes before serving.

close up of vegan snickerdoodles

Storing and Freezing

You can store these vegan snickerdoodles on the countertop, covered, for around 3 days, or for 5 days in an airtight container in the fridge. I would not recommend freezing them, as the texture goes crumbly after thawing.

serving the vegan snickerdoodles

More Vegan Cookies Recipes:

If you love these vegan snickerdoodles, be sure to check out these other delicious vegan cookies:

Recipe

Vegan Snickerdoodles

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Yummy vegan snickerdoodles! These cookies are soft, chewy, and loaded with cinnamon sugar flavor. Plus, you only need one bowl, a few simple ingredients, and 20 minutes to make them.
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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 9 cookies

Equipment

  • Conventional oven
  • Mixing bowl
  • Baking tray

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 180 degrees C (350 F).
  • To a large mixing bowl, add the all-purpose gluten-free flour, coconut sugar, cinnamon, baking powder and almond flour. Mix together well.
  • Add the peanut butter and plant based milk, stirring together well using a spatula or your hands. If necessary, add more plant based milk if the dough looks too crumbly or dry.
  • Shape the dough into even-sized cookie shapes, flattening them down slightly on a baking tray lined with a sheet of parchment paper.
  • Bake in the preheated oven for around 12 minutes, until golden brown. Cool for around 5 minutes before serving.

Nutrition (Estimate per Serving)

Calories: 229kcalCarbohydrates: 33gProtein: 7gFat: 10gSaturated Fat: 2gSodium: 97mgPotassium: 154mgFiber: 4gSugar: 11gVitamin A: 41IUVitamin C: 1mgCalcium: 66mgIron: 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.
Print Pin Save
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 Spinach Artichoke Dip

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We've given a classic appetizer a plant based makeover with this Vegan Spinach Artichoke Dip. It's every bit as creamy and delicious as the original, but this one is entirely vegan friendly!

Vegan hot artichoke dip
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Hot artichoke dip has always been one of my favorite appetizers, so of course I had to recreate it in it's vegan form!

This dip tastes every bit as indulgent as the original thanks to the addition of creamy white beans and vegan cream cheese.

If you love this hot dip recipe, you might also like this 5-Minute Vegan Artichoke Dip, which is served cold.

Vegan hot artichoke dip recipe

Tips & Tricks

Vegan Cream Cheese

You'll need a dairy-free vegan cream cheese for this recipe. I personally like the one from Follow Your Heart or this one from Violife. If you have a little more time on your hands, try making your own homemade vegan cream cheese.

Serving the Dip

Serve this vegan spinach artichoke dip with crisp crackers or baguette slices. Or try it with fresh veggies such as baby carrots, red bell pepper, and Belgian endive leaves.

Free Vegan Cheat Sheet

If you love making vegan versions of your favorite recipes, go grab our free vegan cheat sheet while you're here. It's packed full of my favorite easy plant based substitutions, to make just about any recipe vegan.

This recipe was adapted from Nava Atlas's Vegan Holiday Kitchen.

Recipe

Vegan hot artichoke dip recipe

Vegan Spinach Artichoke Dip

5 from 2 votes
This Vegan Spinach Artichoke Dip is so creamy and delicious, no one would ever guess it's plant based. And it's packed with flavor from garlic, fresh herbs, and creamy white beans.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 15 oz cannellini beans canned, drained and rinsed
  • ½ cup vegan cream cheese
  • 14 oz artichoke hearts canned, drained
  • 1 cup baby spinach or arugula or watercress leaves
  • 2 tablespoons fresh dill or 1 teaspoon dried dill
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • ½ cup grated mozzarella-style nondairy cheese optional
  • Paprika for topping
US Customary - Metric

Instructions

  • Preheat the oven to 375º F.
  • Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
  • Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
  • Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed. Transfer the mixture to a small ovenproof container.
  • Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden. Sprinkle the top with paprika. Serve hot or warm, providing a small spreading knife or serving spoon.

Nutrition (Estimate per Serving)

Calories: 182kcalCarbohydrates: 20gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 568mgPotassium: 60mgFiber: 6gSugar: 2gVitamin A: 483IUVitamin C: 3mgCalcium: 74mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This article was first published in September 2013. It has since been updated.

Vegan Jackfruit Crab Dip

by 1 Comment

This vegan crab dip, made with jackfruit, is so creamy and mild in flavor, perfect for spreading on crackers or for dipping with your favorite veggies.

Our vegan version of traditional crab dip is every bit as good as the conventional recipe. Shredded young jackfruit is surprisingly similar in texture to crab, and the flavors of the Dijon, Old Bay seasoning and the other spices are spot on.

Vegan jackfruit crab dip

Recipe and photos from Great Vegan BBQ Without a Grill by Linda and Alex Meyer, the mother-daughter team behind Veganosity. © 2018, Page Street Publishing, reprinted by permission.

In case you're not familiar with Old Bay seasoning, let us acquaint you. Old Bay is a fragrant mix of spices, such as celery salt, mace, cloves, ginger, cardamom, and more.

It's what gives most crab cakes their flavor, and it's what brings this vegan crab dip to life. (You can grab yourself some right here!)

To get the texture and mouth feel of crab without the meat, we used shredded jackfruit, and the creaminess of mayonnaise comes from cashews.

It's the ultimate party food. Bring this, and your appetite, to your next get together. You and your friends are going to love it! Serve with crackers, toasted sliced bread or corn chips.

And if you enjoy vegan-izing your favorite recipes, be sure to check out our free vegan substitution cheat sheet. It's packed with all my favorite plant based substitutions to make vegan cooking easy!

vegan jackfruit crab dip

If you love this recipe, be sure to check out these other easy vegan appetizers:

Recipe

Vegan jackfruit crab dip

Vegan Crab Dip - Made with Jackfruit!

5 from 2 votes
This vegan crab dip, made with jackfruit, is so creamy and delicious. It's perfect for spreading on crackers or for dipping with your favorite veggies.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings

Ingredients

  • 2 cups raw cashews soaked in 2 cups water overnight
  • 1 large clove garlic
  • ¼ cup cashew milk unsweetened, or other dairy free milk
  • 2 tablespoon lemon juice
  • 2 tablespoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon ground sea salt
  • ¼ teaspoon ground paprika
  • ⅛ teaspoon onion powder
  • 14- ounce can young jackfruit packed in water or 1½ cups fresh jackfruit
US Customary - Metric

Instructions

  • Drain and rinse the cashews and put into a high-powered blender or food processor. Add the garlic, cashew milk, lemon juice, mustard, Old Bay seasoning, salt, paprika and onion powder and blend for approximately 2 minutes (scrape the sides frequently), or until it's smooth and velvety. You shouldn't see or taste pieces of solid nuts.
  • Scrape the cashew mixture into a medium bowl.
  • Drain and rinse the jackfruit well. Shred the jackfruit with a fork or in a food processor and put in the bowl with the cashew mixture. Gently fold until fully combined. Serve with crackers, toast or sliced vegetables.

Nutrition (Estimate per Serving)

Calories: 308kcalCarbohydrates: 29gProtein: 9gFat: 20gSaturated Fat: 3gSodium: 70mgPotassium: 598mgFiber: 3gSugar: 15gVitamin A: 122IUVitamin C: 11mgCalcium: 38mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

5-Minute Vegan Artichoke Dip

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If you love artichokes, you'll really love this easy vegan artichoke dip. It takes just 5 minutes and a handful of simple ingredients to throw together this tasty snack or appetizer.

Vegan artichoke dip
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You won't believe how easy it is to throw together this simple recipe. Just 5 minutes - and you have a surefire crowd pleaser on your hands.

This artichoke dip is meant to be served cold or at room temperature. If you're looking for a hot dip recipe, be sure to check out this Vegan Spinach Artichoke Dip as well.

How to Make Vegan Artichoke Dip

  1. Chop a jar of artichoke hearts.
  2. Mix with vegan sour cream, lemon juice, fresh herbs, salt, and pepper.
  3. Serve with chips or veggies.

Scroll down for the full detailed instructions with measurements.

Vegan artichoke dip

Tips

Vegan Sour Cream. We used Follow Your Heart vegan sour cream, but you can use any brand your grocery store carries. When you have more than 5 minutes on your hands, you can even try this recipe for homemade vegan sour cream.

Serving. For a simple appetizer or snack, serve the artichoke dip with veggie chips, tortilla chips, or raw vegetables.

Topping Baked Potatoes. For an even more creative serving idea, you can turn this vegan artichoke dip into a full meal by using it to top baked potatoes. Yum!

baked potatoes topped with vegan artichoke dip

More Recipes You Might Like

If you love this vegan artichoke dip, be sure to check out these other vegan appetizer ideas:

Recipe

Vegan artichoke dip

5-Minute Vegan Artichoke Dip

5 from 2 votes
This quick and easy vegan artichoke dip can be thrown together in just 5 minutes. It makes a delicious snack or appetizer, when served with your favorite chips or fresh veggies.
Print Pin Save
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

  • 8 oz marinated artichoke hearts jarred
  • 1 cup vegan sour cream your favorite brand or homemade
  • 1 tablespoon lemon or lime juice fresh or bottled
  • 1 tablespoon chopped fresh dill or ½ teaspoon dried
  • fresh chives finely chopped, optional, to taste
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Drain the artichoke hearts and coarsely chop. Remove and discard any tough outer leaves.
  • In a small serving bowl, combine the artichoke hearts (save a few for garnish if you'd like) with the remaining ingredients and stir together.
  • Serve as suggested in the article above, and dig in!

Notes

Makes approximately 1 ½ cups of dip.

Nutrition (Estimate per Serving)

Calories: 149kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 3gSodium: 332mgPotassium: 3mgFiber: 1gSugar: 3gVitamin A: 378IUVitamin C: 9mgCalcium: 8mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Baked Mac And Cheese

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This vegan baked mac and cheese is perfect for a comforting weeknight dinner! Made with a dairy-free 'cheese' sauce, topped with gluten-free breadcrumbs, flavorful and creamy, this meal requires just simple ingredients and a few easy steps.

Vegan baked mac and cheese

Oh, mac and cheese. The stuff that my dreams are made of. I'm not joking - I often fall asleep by switching off my existential worries and thinking about creamy pasta deliciousness instead. 10/10 would recommend.

Seriously though, I can't believe it's taken me this long to share a baked mac and cheese recipe. I have variations of this dish on an almost weekly basis, so finally - here we are. In general, a pasta dinner as good as this is my go-to dish for any Friday night comfort dinner. But it's perfect for pretty much any day or any occasion, and if you give it a go you will see why I say that!

So if you're searching for last-minute dinner inspiration, this vegan baked mac and cheese is a perfect option. You need hardly any time, simple ingredients, and the result is phenomenal.

Bowl of vegan mac and cheese with fresh herbs

Vegan baked mac and cheese

So, a little bit about this recipe. If you're wondering what it tastes like, think chewy, tender noodles enveloped in a thick and rich sauce that melts in your mouth, plus just a light coat of optional vegan cheese (or gluten-free breadcrumbs )on top for a little bit of extra texture. The sauce has a savoury flavour that's also very cheesy. Trust me, it tastes even better than it sounds/looks.

Dairy-free mac and cheese with breadcrumbs and fresh herbs on a plate

The main ingredient for the dairy-free cheese sauce is cashews, which are a staple in vegan cooking in general. Cashews are neutral in flavour and can be blended to make amazing sauces, dressings and dips. This is a great example! Beyond that, you need just simple ingredients to make amazing flavor and a great texture, too.

Right before baking, I added breadcrumbs and grated vegan cheese. These are optional, but 100% recommended! The end result is amazingly comforting and with an amazing texture. Pasta dreams come true!

Ingredients you'll need

Ingredients for baked vegan mac and cheese
  • Olive oil to cook the vegetables.
  • Carrots, onion and garlic. These are cooked in olive oil and added to the sauce.
  • Cashews. Soak these for 3-4 hours, or simmer for 15 minutes to soften.
  • Plant based milk. Use any unsweetened plant based milk variety of your choice.
  • Mustard. Ensure vegan.
  • Paprika.
  • Nutritional yeast. This is an amazing ingredient for adding a cheesy flavor to the sauce!
  • Tomato paste.
  • Apple cider vinegar.
  • Cumin.
  • Breadcrumbs. You can either make your own breadcrumbs, or use store-brought.
  • Vegan cheese. This is optional, but very much recommended! Choose a variety that melts well.

How to make the best dairy-free baked mac and cheese

Preheat the oven to 180 degrees C/350 F.

Cook the pasta. Follow instructions on packaging, but make sure it is slightly al dente/prevent overcooking.

Ingredients for a vegan cheese sauce in a blender
Vegan cheese sauce in a blender

Cook the vegetables. Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.

Make the sauce. Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.

Pasta with a cheesy sauce in a mixing bowl
Pasta in a cheesy sauce in a baking dish

Combine with the pasta. Drain the pasta (but don't rinse) and mix together in a large mixing bowl together with the sauce.

Bake the mac and cheese. Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.

Bake the mac and cheese. Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.

Vegan cheesy pasta with breadcrumbs in a baking dish
Dairy-free mac and cheese with breadcrumbs in a baking dish

Cashew alternatives

Let's talk about cheese for a second. It's one of those fears they'll miss intensely if they go vegan. Granted, I've never been a huge cheese fanatic so gave it up with little struggle. But the good news for everyone who is? There are countless ways to replace cheese in your diet.

Vegan baked mac and cheese on a plate with fresh herbs

Cashews is one option. They are amazing for using in sauces and here, they create the amazing creamy texture. If you can't eat cashews, however, you can replace them with a can of coconut milk - don't worry, it won't taste like coconut.

How do I store baked vegan mac and cheese?

You can store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.

Cheesy vegan pasta with breadcrumbs

If you want to make this dish ahead of time, I would recommend making the sauce, cooking the macaroni and storing them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed.

Stovetop instructions

This vegan mac and cheese can easily be made on the stove, which is a great option if you are in a rush. Simply transfer the sauce and the cooked pasta to a large pan and stir for a few minutes over a medium heat. You can also add extra vegan cheese, or leafy greens like kale or spinach.

Cheesy vegan pasta in a bowl with fresh herbs and breadcrumbs

What's to love about this mac and cheese recipe?

It's ...

  • Very creamy and indulgent.
  • Perfect for a comforting weeknight dinner.
  • Made with simple and accessible ingredients.
  • Freezer-friendly and great for meal prep.
  • Easy and beginner-friendly.
  • A great way to impress non-vegans!
Closeup of dairy-free mac and cheese in a baking dish

Tips and tricks for success

  • The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
  • Ensure that the mustard is vegan, as some have sneaky non-vegan ingredients.
  • Soak the cashews really well and be patient when blending to ensure the smoothest texture.
  • To make this baked vegan mac and cheese gluten-free, use gluten-free pasta.
  • You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
  • You can adjust the type and amount of spices you use depending on your preference. Also, if you prefer it spicy, I would recommend adding sriracha, and chilli flakes on top when serving.
Vegan baked mac and cheese on a plate with fresh herbs

Other vegan pasta recipes

Vegan baked mac and cheese

Let me know in the comments: what's your favourite type of vegan cheese? If you give this vegan baked mac and cheese recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Pin this for later
Vegan baked mac and cheese

Recipe

Vegan Baked Mac And Cheese (Gluten-free and Oil-free)

5 from 1 vote
This baked vegan mac and cheese is perfect for a weeknight dinner that's super easy to make! Featuring a creamy, smooth dairy-free sauce and a breadcrumb topping, this is a perfect family-friendly and crowd-pleasing dish.
Print Pin Save
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 180 degrees C/350 F.
  • Cook the pasta according to packaging instructions on packaging, but make sure it is slightly al dente/prevent overcooking.
  • Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.
  • Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.
  • Drain the pasta (but don't rinse) and mix together with the sauce in a large mixing bowl.
  • Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.

Notes

Instructions for making ahead and storing
  • Store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.
  • To make ahead of time, make the sauce, cook the macaroni and store them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed above. 
Tips for success
  • The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
  • Ensure that the mustard is vegan.
  • Either soak the cashews for 4 hours, or simmer them in a saucepan for 15 minutes.
  • You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
  • You can adjust the type and amount of spices you use depending on your preference.
  • If you prefer spicy mac and cheese, add sriracha, and chilli flakes on top when serving.

Nutrition (Estimate per Serving)

Calories: 532kcalCarbohydrates: 47gProtein: 17gFat: 34gSaturated Fat: 6gSodium: 1429mgPotassium: 1233mgFiber: 8gSugar: 15gVitamin A: 4176IUVitamin C: 19mgCalcium: 215mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Minestrone Soup

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Whip up this Vegan Minestrone Soup for dinner tonight! Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.

close up of bowl of Minestrone Soup

This hearty plant-based soup takes just 30 minutes to throw together - making it perfect for an easy weeknight meal.

This Vegan Minestrone Soup is...

  • A classic recipe 
  • Full of flavor 
  • Packed with healthy veggies and fiber!
  • Vegan and Vegetarian Friendly
  • Great for meal prep.
how to make Minestrone Soup collage

Making Vegan Minestrone Soup

  1. Start by heating up some oil in a pot. Add in your vegetables and sauté until softened. 
  2. Now add in the kidney beans, spices, and fire-roasted tomatoes. Break down the tomatoes with a wooden spoon. 
  3. Then add the potatoes, pasta, and stock. Cover and cook on low for 10 minutes. 
  4. Once the pasta is fully cooked, stir and serve up the minestrone soup. 

Measurements and complete directions are in the printable recipe card below. 

stirring Minestrone Soup

Tips and Tricks

Heavy-Bottom Pot 

One thing I recommend is having a heavy-bottom pot. This will help your soup to cook evenly. 

A Dutch oven, or even a nice stockpot, would also be great for cooking soups and stews. You will find that lighter-bottomed pans can burn in spots or create uneven cooking. 

Vegetables 

It's very important to make sure your vegetables are evenly diced. That way they all cook evenly. Otherwise, some veggies will be underdone and some overcooked.

Variations

pouring pasta into Minestrone Soup

Beans 

Go ahead and swap out the kidney beans with pinto beans or white cannellini beans if you want. Or try a mix of two types of beans for more variety.

Seasonal Produce 

Take advantage of any seasonal produce you might have around the house. Just about any veggies will work here. Zucchini and summer squash are both great additions to this plant based soup.

Creamy Base 

Try stirring in some coconut milk. Cream is often added to soups to get a creamy texture, and coconut milk is a wonderful vegan-friendly alternative.

finished bowl of Minestrone Soup

FAQs

Can you freeze minestrone soup? 

Yes, you can freeze minestrone soup. The pasta will be softer in texture after freezing, but it will still be delicious when reheated.

Just store your leftover soup in an airtight container and pop it in the freezer. Make sure to leave a little room at the top of the container to ensure the soup has room to expand. 

How long can you store leftover minestrone soup? 

You can store the soup in the refrigerator for 4-5 days, in an air tight container. Reheat on low heat on the stovetop, or microwave.

What to serve with this minestrone soup? 

Reach for some bread, breadsticks, or even a salad to serve alongside this tasty minestrone soup. Even a half sandwich could be great alongside this tasty soup. 

This gluten-free tomato focaccia bread would be a perfect match! Or check out this easy beer bread. Yum!

More Recipes

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

Recipe

Vegan Minestrone Soup

No ratings yet
Whip up this Vegan Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.
Print Pin Save
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoon olive oil
  • ½ onion chopped
  • ⅓ Cup celery stalks chopped
  • ⅓ Cup carrots chopped
  • 1 can whole fire roasted tomatoes
  • 1 can kidney beans
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 large potato diced
  • 2 Cups pasta
  • 5 Cups stock
  • salt and pepper, to taste
  • chopped parsley and parmesan cheese, for topping
US Customary - Metric

Instructions

  • Heat the oil in a pot over medium heat. Add the onion, celery, and carrot and cook until softened, around 5 minutes.
  • Add the fire roasted tomatoes, kidney beans, and spices and stir to combine.
  • Cover with a lid and cook for 5 minutes. With the help of a wooden spatula, roughly break down the tomatoes.
  • Add the potatoes, pasta, and stock. Stir.
  • Cover and cook on low for 10 minutes or until the pasta is done.

Notes

  • Dice the potatoes in small pieces so they cook at the same speed as the pasta.
  • Top your soup with a fresh crack of pepper, a pinch of parmesan cheese, and some chopped parsley.
  • You can refrigerate minestrone soup for up to 2 days.

Nutrition (Estimate per Serving)

Calories: 205kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 1194mgPotassium: 164mgFiber: 2gSugar: 5gVitamin A: 2455IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Easter Recipes

by 8 Comments

Planning a plant-based Easter feast? You've come to the right place. I've rounded up all my favorite Vegan Easter recipes right here, so you can plan the perfect menu. From easy appetizers, to hearty main dishes, to sweet desserts - there's something for everyone.

Easter is the perfect holiday for putting together a vegan brunch or dinner. With all of the fresh, seasonal product of spring - these recipes are filled with light leafy greens, fresh asparagus, beets, carrots, and bright, citrusy flavors. So much deliciousness!

Use these mix and match vegan menu suggestions to create a memorable Easter feast for your family and friends.

P.S. If you want to make things even easier this Easter, go snag a copy of my new Vegan Brunch Book. It's the perfect way to plan a delicious and simple Easter brunch!

Vegan Easter Appetizers

Deviled tomatoes recipes
Deviled tomatoes

Vegan Easter Soups

Creole Eggplant soup recipe
Creole Eggplant Soup

Vegan Easter Salads

Spring greens salad with cucumbers and oranges
Orange and Cucumber Salad with Spring Greens

Vegan Easter Main Dishes

Roasted Seitan with Peppers and Mushrooms
Roasted Seitan, Peppers, and Portabellas

Vegan Easter Side Dishes

Hasselback Potatoes Cooked
Hasselback Potatoes

Vegan Easter Desserts and Treats

Still craving something sweet? Find even more vegan Easter desserts here.

Chocolate-coated vegan key lime pie recipe
Chocolate-Coated Key Lime Coconut Creme Pie

And if you're still searching for the perfect recipes, be sure to check out my new Vegan Brunch Book! It's the easiest way to plan the ultimate vegan friendly Easter Brunch.

Vegan Peanut Butter Cups

by Leave a Comment

These homemade vegan peanut butter cups are made using just 6 ingredients and taste better than store-brought. They are perfect for dessert, or a quick chocolatey snack.

Vegan Peanut Butter Cups

Peanut butter and chocolate is a classic for a reason. Sometimes, if I feel snack-ish and don't know what to eat, I'll grab a jar of PB, some dark chocolate, and simply dip the latter into the former. It never fails to amaze me.

And peanut butter and chocolate are even better in a homemade peanut butter cup form. Set in the fridge, then served with a warm cup of tea, they are what every chocolate lover's dreams are made of.

Homemade nut butter snacks on a sheet of parchment paper

Hence, I'm very excited to share these vegan peanut butter cups with all of you! As they require just 6 ingredients to make from scratch, I suggest you make these ASAP!

Vegan peanut butter cups standing on a sheet of parchment paper

What's to love about these homemade peanut butter cups?

I used to eat store-brought peanut butter cups all the time back in the day. Before my vegan days. I used to pop into the supermarket constantly to stock up on them and enjoy with endless cups of tea. So this recipe feels like a major throwback, just vegan and on the healthier side, too.

Vegan snacks with chocolate and peanut butter

And honestly, I think these taste much better than store-bought. The flavour is fresher, they're not extremely sweet, and the fact that they're homemade makes them feel much more special.

What's great about making vegan snacks and desserts at home is that it puts you in control of the ingredients. You have complete oversight. Which means, no hidden ingredients, only the ingredients that you choose to put in. They make an ideal snack whenever you want something quick and super chocolatey!

Ingredients you will need

Ingredients for vegan peanut butter cups
  • Peanut butter. Use smooth peanut butter for this recipe. It will also work with any other nut or seed butter of your choice.
  • Cinnamon. This will add a great subtle aftertaste to the nut butter filling.
  • Salt. Peanut butter and dark chocolate with a hint of saltiness is obviously a classic mixture of flavours!
  • Maple syrup. You can use any other liquid sweetener of your choice, but don't use sugar as this will interfere with the texture.
  • Coconut flour. This helps with the texture of the nut butter filling (don't worry - this won't add a coconut flavour).
  • Dark chocolate. Use any vegan chocolate of your choice.

How to make homemade peanut butter cups

First, add the peanut butter, cinnamon, salt, maple syrup and coconut flour to a mixing bowl and mix together thoroughly.

Vegan peanut butter sauce
Melted dark chocolate in a mixing bowl

Now melt the chocolate. Add the chocolate to a heatproof bowl and place over a saucepan over a low heat. Make sure that the bottom of the bowl doesn't touch the water and bring to a light simmer. Wait for the chocolate to melt, stirring if necessary.

Pour a layer of the chocolate into the bottom of a cupcake mould or case. The thickness can be adjusted according to your preferences, but aim for around 5mm/0.2 inches. Leave in the freezer for 30 minutes.

Dark chocolate in cupcake cases
Dark chocolate in cupcake cases with a peanut butter filling

Now add a layer of the peanut butter filling, followed by another layer of the chocolate. Leave in the fridge for the fridge for 30 minutes more. They are now ready to eat!

Tips for making healthy PB cups

  • If the peanut butter you used contains salt already, leave out the extra added salt.
  • To replace liquid sweetener, melt a Stevia tablet in an equal amount of water.
  • If you want even more chocolate, sprinkle some raw cacao powder into the peanut butter mixture.
  • Check out detailed instructions on how to melt chocolate here.
  • Switch up the chocolate variety you use! Any vegan chocolate variety works well.
  • These can be kept in the fridge in an airtight container for up to 2 weeks.
Chocolate nut butter snacks

Other quick vegan snack ideas

Vegan Peanut Butter Cups

Let me know in the comments: what's your go-to chocolatey snack? If you give these homemade vegan peanut butter cups 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!

Recipe

Vegan Peanut Butter Cups

5 from 1 vote
These homemade vegan peanut butter cups are incredibly easy and taste better than store-bought. Gluten-free and made using just 6 simple ingredients!
Print Pin Save
Prep Time: 10 minutes
Chill time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 cups

Equipment

  • Mixing bowl x 2
  • Saucepan
  • Cupcake moulds/cases

Ingredients

US Customary - Metric

Instructions

  • Add the peanut butter, cinnamon, salt, maple syrup and coconut flour to a mixing bowl and mix together thoroughly.
  • Melt the chocolate. Add the chocolate to a heatproof bowl and place over a saucepan over a low heat. Make sure that the bottom of the bowl doesn't touch the water and bring to a light simmer. Wait for the chocolate to melt, stirring if necessary.
  • Pour a layer of the chocolate into the bottom of a cupcake mould or case. The thickness can be adjusted according to your preferences, but aim for around 5mm/0.2 inches. Leave in the freezer for 30 minutes.
  • Now add a layer of the peanut butter filling, followed by another layer of the chocolate. Leave in the fridge for the fridge for 30 minutes more before serving.

Video

Notes

These vegan peanut butter cups can be kept in the fridge for up to 2 weeks in an airtight container. 

Nutrition (Estimate per Serving)

Calories: 222kcalCarbohydrates: 16gProtein: 6gFat: 16gSaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 227mgPotassium: 243mgFiber: 4gSugar: 9gVitamin A: 7IUVitamin C: 1mgCalcium: 27mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Click here to pin this for later
4 ingredient vegan peanut butter cups
Gluten-free vegan peanut butter cups
Vegan peanut butter cups

About Veg Kitchen

nicole malik from vegkithen.com

Hi there and welcome! Veg Kitchen is one of the oldest vegan food blogs on the web, with thousands of delicious plant based recipes to help make every meal delicious.

I'm Nicole, and I'm the creator behind the vegan food blog Veg Kitchen as well as several other popular food sites including Delicious Everyday, Oh My Veggies, and All She Cooks.

I'm a 25+ year vegetarian, and the author of the popular cookbook, Weeknight One-Pot Vegan Cooking.

I've been honored to have my recipes featured on media such as Washington Post, Fox News, PBS, Buzzfeed, The Los Angeles Times, Medium, Huff Post, The Guardian, and even the USDA. I've even had the chance to cook some of my recipes as a guest on a TV show!

What can you find at Veg Kitchen?

At Veg Kitchen you'll find recipes that are always 100% vegan. That means they don't contain any animal products at all - including dairy, eggs, and honey.

Most of my recipes feature fresh, whole foods. But I am a busy mom, so you'll find some handy cheat meals as well. And everything is simple enough to be made by just about anyone! You don't need to be a chef to prepare a delicious plant-based meal.

I cook food that I love, and that I would want to share with my own family and friends.

Ready to get cooking? Go have a look at the latest recipes!  

Work with Veg Kitchen

I love working with brands! In fact, prior to launching my media company, I spent over 15 years working in brand marketing. I have experience running some of the largest brands in the US, and love putting that knowledge to work for my partners.

We offer the following:

  • Sponsored Content
  • Social Media Campaigns
  • Recipe Development and Photography
  • Cross-Promotions with our Family of Websites!

For more information, please reach out to me at [email protected].

Contact VegKitchen

Want to connect? Reach out via the form below, and we'll get back to you as soon as possible.

    Vegan Spinach Artichoke Dip

    by 1 Comment

    This vegan spinach artichoke dip is made with simple ingredients for an appetizer, snack or side dish that is incredibly cheesy and savoury. You only need 30 minutes to make this from scratch. It is also gluten-free, dairy-free and a great time-saving recipe.

    Vegan spinach artichoke dip

    No, your eyes are not fooling you. This cheesy deliciousness is 100% vegan and dairy-free. Whenever I make spinach artichoke dip, I love spreading it on some bread, relaxing with a good book, and enjoying every bite. It really is that amazing, so I would recommend you grab the ingredients and make it ASAP.

    Whatever time of year it happens to be, this is an ideal snack or appetizer. You can serve it hot or cold, depending on whether you want cosiness or something a bit more fresh-tasting. Anyway, I won't ramble on for much longer because I'm just too excited to share this recipe!

    Closeup of a cheesy vegan dip with spinach

    Table of contents

    About this vegan spinach artichoke dip

    This is pretty much anything you'd want in a dairy-free dip. It's extremely cheesy, despite using just wholesome plant based ingredients. The optional sprinkle of melty vegan cheese on top really takes it to the next level.

    Bagel being dipped into a cheesy vegan dip

    This is a great option for feeding vegans and non-vegans alike. It's incredibly savoury and flavourful, with the spinach adding a hint of earthiness without being at all overwhelming. Cashews make a great neutral base. The other 'secret' ingredient used here is silken tofu, which is great for making the texture even smoother.

    Cast iron skillet with cheesy vegan dip

    This will make your kitchen smell so good, you will want to dive into it immediately. And I recommend that you do, because this is one of those recipes that's phenomenal straight out of the oven. Serve it as a side dish/appetizer, or a snack to enjoy in front of the TV. Either way, it may just become your new family favourite!

    Ingredients you'll need

    Vegan spinach artichoke dip in a cast iron skillet
    • Olive oil. This is for cooking the onions and artichokes. You can also use coconut oil or any other oil with a neutral flavour.
    • Onion. This is cooked in the olive oil to make it even more fragrant, which will add an amazing wholesome undertone to the dip.
    • Tinned artichoke hearts. Either in water or brine, these are a great time-saving option. They are also easy to find online and in most major supermarkets.
    • Cashews. Make sure to either soak these for at least 2 hours before making the recipe, or simmer them in a saucepan for 10 minutes. Use raw, unflavoured cashews rather than the roasted variety.
    • Silken tofu. This is a secret ingredient that will make the texture even smoother and creamier. However, you can also use coconut milk or vegan cream cheese.
    • Mustard. This helps to add a distinctively cheesy flavour.
    • Miso paste. Once again, this is great for helping create a umami flavour. It's such a great versatile ingredient that I would totally recommend having in your cupboard!
    • Salt. When you transfer it to the cast iron skillet/baking dish, you can taste and add more if you wish, so I would recommend starting with a smaller amount.
    • Tamari. Much like the miso paste, this will give the artichoke dip a umami flavour.
    • Lemon juice. Essential for a hint of tanginess, which works together with the other ingredients without being overpowering!
    • Spinach. Another essential ingredient - I would say that this recipe is a fantastic way to eat more greens! You can chop the spinach leaves finely before adding them in so that you don't encounter huge chunks of spinach.
    • Vegan cheese. This is optional, but highly recommended! Choose a brand that melts well.

    Spinach artichoke dip step-by-step

    This is just a summary of the instructions to go together with the step-by-step photos. For ingredient amounts, scroll down to the recipe card at the end of the post.

    Firstly, preheat the oven to 180 degrees C (350 F).

    Now heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.

    Onions and artichokes in a skillet
    Vegan spinach artichoke dip ingredients in a blender

    Next, add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.

    Vegan artichoke dip in a blender
    Artichoke dip and spinach in a skillet

    Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts.

    If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.

    Cast iron skillet with a vegan cashew dip
    Vegan cashew dip with grated cheese in a cast iron skillet

    Allow to cool for 5 minutes before diving in!

    How to serve spinach artichoke dip

    Cheesy vegan artichoke dip with spinach

    You can serve this dip as a snack, starter or appetizer. It also makes a great side dish. It goes really well with toasted bread, bread sticks, vegetables, crackers, and chips. You can also use it as a spread on toast, sprinkled with some chilli flakes and drizzled with extra lemon juice. Yum!

    Frequently asked questions

    Is this spinach artichoke dip gluten-free?

    Yes, this recipe is naturally gluten-free. You can serve it with gluten-free bread.

    How long does it keep in the fridge?

    You can transfer it to the fridge and store in an airtight container for up to 4 days.

    Is this recipe freezer-friendly?

    Due to the addition of spinach, unfortunately this dip does not keep well in the fridge.

    Closeup of a skillet with vegan spinach artichoke dip

    Other vegan dip and spread recipes

    Vegan spinach artichoke dip

    Let me know in the comments: what's your favourite dip or spread? If you give this vegan spinach artichoke dip a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

    Recipe

    Vegan Spinach Artichoke Dip

    5 from 2 votes
    This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It's also gluten-free, dairy-free, and a great time-saving option.
    Print Pin Save
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12

    Equipment

    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion diced
    • 1 tin artichoke hearts (14oz/400g)
    • 1 ⅓ cups cashews soaked
    • 10 oz silken tofu (or 1 cup coconut milk)
    • ½ tablespoon mustard ensure vegan
    • ½ tablespoon miso paste
    • ½ teaspoon salt
    • 1 tablespoon tamari
    • 1 lemon juice of
    • 3 cups spinach loosely packed
    • ½ cup grated vegan cheese optional
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 degrees C (350 F).
    • Heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.
    • Add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.
    • Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts. At this stage, taste and add more salt if needed.
    • If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.
    • Allow to cool for 5 minutes and enjoy!

    Video

    Notes

    Soak the cashews for at least 2 hours in warm water, or simmer them in a saucepan for 10 minutes to soften. 
    This spinach artichoke dip can be kept in the fridge for up to 4 days in an airtight container. 

    Nutrition (Estimate per Serving)

    Calories: 130kcalCarbohydrates: 9gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 271mgPotassium: 215mgFiber: 1gSugar: 2gVitamin A: 707IUVitamin C: 8mgCalcium: 30mgIron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
    Click here to pin this for later
    Vegan spinach artichoke dip

    Vegan Nutella

    by 1 Comment

    Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it's made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more. 

    strawberry being dipped into jar of homemade vegan nutella

    This chocolate hazelnut spread uses raw hazelnuts, 60% dark chocolate, and a few other ingredients. Make yourself some homemade Nutella in no time and enjoy your creamy and delicious chocolate spread. 

    This Vegan Nutella Is...

    • vegan 
    • vegetarian 
    • gluten-free 
    • dairy-free 
    • spreadable and creamy 
    • a great frosting for desserts 
    • storable for 1 month 

    How to Make Vegan Nutella 

    how to make homemade vegan nutella collage
    1. Start by preheating the oven to 350°F. 
    2. You want to spread out all your hazelnuts onto a pan and roast as directed on a baking sheet. 
    3. Toss roasted hazelnuts into a food processor and pulse until you have a thick nut butter. 
    4. Once the nut butter is ready, pour in the coconut oil and melted chocolate. Then add in the vegetable milk, vanilla, maple syrup, and sea salt. Process a bit longer until well mixed. 
    5. Transfer to an airtight container and store.

    Scroll down for the full recipe and measurements to the Nutella recipe. 

    Tips and Tricks

    jar of homemade vegan nutella

    Thickness

    When making homemade chocolate hazelnut spread, you will find that storing the Nutella in the refrigerator will leave it thicker. If you store it at room temperature, it will be a bit thinner in texture. 

    Remove Skins From Hazelnuts

    One easy way to remove the roasted hazelnuts' skins is to place them on a dishtowel. Then fold the towel over and rub vigorously to remove the shells. This will give your chocolate nut spread a creamier texture.  

    Variations

    ingredients for homemade vegan nutella

    Swapping Nuts

    Consider swapping out the hazelnuts for another nut like cashews or almonds. Granted, it will no longer be a hazelnut spread. But you can essentially roast, blend, and mix any kind of nut just like hazelnuts to make a chocolate nut spread. 

    High Powered Blender 

    It would be best to use either a high-speed blender or food processor to get the right consistency for your nut spread. Otherwise, you will find your nuts don't break down enough to make it as creamy as you would hope. 

    Frosting 

    When making a homemade frosting, consider adding some of the spread to give it a Nutella flavoring! This chocolate nut spread is so easy to incorporate into baking and other sweet desserts. 

    Vegan Nutella FAQs

    jar of homemade vegan nutella on a cutting board with strawberries and hazelnuts

    Can I Use Artificial Sweeteners In Vegan Nutella? 

    You will find that using artificial sweeteners will stiffen up the spread. That is why I recommend using maple syrup or date puree to add enough sweetness to the spread. 

    How Can I Use Nutella Spread? 

    This chocolate Nutella spread can be used to spread on waffles, toast, stir in batters for cookies, cakes, and more. Or you can eat a little off a spoon. The possibilities are endless on how to enjoy this spread. 

    Can You Double This Nutella Spread Recipe? 

    This recipe can double and triple very easily. Just make sure you have enough room in your food processor or high-speed blender. Then store remaining Vegan Nutella in a sterilized jar.

    Recipe

    homemade vegan nutella

    Vegan Nutella

    5 from 1 vote
    Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it's made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more. 
    Print Pin Save
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Servings: 6 servings

    Ingredients

    • 400 g raw unsalted hazelnuts skinned
    • 100 g 60% dark chocolate
    • 2 tablespoon coconut oil melted
    • 4 tablespoon maple syrup or 3 tablespoon date puree
    • ½ cup vegetable milk
    • 1 teaspoon vanilla extract
    • ¼ teaspoon sea salt
    US Customary - Metric

    Instructions

    • Heat your oven to 175°C (350°F).
    • Spread the hazelnuts in a baking tray, and roast for 15 minutes.
      homemade vegan nutella
    • Remove from the oven, and place into a food processor or high-speed blender.
      homemade vegan nutella
    • Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the bowl-or jar-a few times.)
      homemade vegan nutella
    • While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil.
      homemade vegan nutella
    • Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, vegetable milk, vanilla extract, and salt.
      homemade vegan nutella
    • Blitz for another couple of minutes, until everything is completely mixed together and smooth.
      homemade vegan nutella
    • Transfer to a sterilised jar, and store at room temperature or in the fridge for a thicker texture. It will remain good for a month.
      homemade vegan nutella

    Nutrition (Estimate per Serving)

    Calories: 596kcalCarbohydrates: 28gProtein: 11gFat: 52gSaturated Fat: 11gTrans Fat: 1gCholesterol: 1mgSodium: 101mgPotassium: 604mgFiber: 8gSugar: 15gVitamin A: 20IUVitamin C: 4mgCalcium: 103mgIron: 5mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Vegan Crunchwrap Supreme

    by 1 Comment

    This vegan Crunchwrap Supreme is made with a smoky tempeh filling, homemade dairy-free nacho 'cheese', and guacamole. It's bursting with flavour, and is perfect for an indulgent lunch. Easy to make gluten-free.

    Vegan Crunchwrap Supreme

    You know those recipes that you just want to make over and over again? Yep, this tempeh Crunchwrap is one of those for me. I am seriously obsessed. I've seen Crunchwraps all over social media for a while, and knew I needed to make my own vegan version.

    The original Crunchwrap Supreme is from Taco Bell, made with beef and nacho cheese. But, a homemade, plant based version is incredibly easy to put together. Just follow the steps below and you will see for yourself! Chances are, if you're like me and love wholesome comfort food, you will love this as well.

    Closeup of a Crunchwrap with tempeh

    About this vegan Crunchwrap Supreme

    The thing that I love about Crunchwraps is that you can really load them up with different ingredients and they won't fall apart. Well, you have to try very hard in order for that to happen (I've had a few such accidents myself during recipe testing lol). Regardless, every bite is packed full of deliciousness, and the wonderful crispy texture of the wrap really brings everything together.

    Crunchwrap with tempeh and vegan nacho cheese

    Here, I used tempeh for the filling. I love tempeh, because it's such a versatile ingredient with a great texture and a neutral flavour. With just a few ingredients, it's so easy to transform it. In this Crunchwrap recipe, it takes the place of the ground beef.

    Crunchwrap Supreme with tempeh and dairy-free nacho cheese

    I also made a homemade nacho 'cheese' sauce. The great thing about this one is just how simple it is. You don't need a blender, and there are no cashews. You simply put all the ingredients to a saucepan, whisk, and you're good to go! In fact, I love using this 'cheese' as a sauce for many recipes, such as salads and nourish bowls.

    Crunchwrap with tempeh on a wooden board

    I also added avocado, rice and a little bit of grated vegan cheese. Simple, but incredibly yummy!

    Smoky tempeh filling

    You only need a few simple ingredients to make the smoky tempeh filling. Those are:

    Ingredients for smoky tempeh
    • Onion and garlic.
    • Tempeh. I would recommend steaming this beforehand to get rid of any bitter flavour. You can also use crumbled extra firm tofu.
    • Sweetcorn.
    • Tomato paste.
    • Tamari. You can also use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
    • Cumin and smoked paprika.
    Smoky tempeh in a pan

    Simply cook the onion and garlic. Then, when they soften, add the rest of the ingredients and cook over a medium-high heat for around 5 minutes. That's it!

    Smoky tempeh with sweetcorn

    Vegan nacho cheese

    As I mentioned, this nacho 'cheese' is cashew-free and doesn't require a blender. The ingredients you will need are:

    • Coconut milk. Full fat coconut milk from a tin works best.
    • Turmeric.
    • Salt.
    • Nutritional yeast. This is great for adding a 'cheesy' flavour.
    • Apple cider vinegar.
    • Cornstarch.
    Ingredients for vegan nacho cheese
    Vegan nacho cheese

    Simply add all the ingredients to a saucepan and whisk over a medium heat until the 'cheese' thickens.

    What else should I add to a vegan Crunchwrap?

    Crunchwraps are super versatile - you can switch up the ingredients and try out different fillings to see which ones you prefer. As you can see, I added rice, mashed avocado and grated vegan cheese. However, the following filling ideas also work really well:

    Vegan Crunchwrap with tempeh on a plate

    Try out different ones and see which ones you like best! The great thing is that there are so many options, so you will never get bored of this recipe.

    Vegan Crunchwrap with dairy-free nacho cheese on a plate

    Vegan Crunchwrap Supreme step-by-step

    I would recommend starting by cooking the rice. While that's cooking, make the tempeh filling and the cheese sauce. By preparing them simultaneously, you will save a lot of time.

    Place a large tortilla on a flat surface and add 3-4 tablespoon rice in the middle, spreading it out into a circle.

    Vegan Crunchwrap ingredients
    Vegan wrap with tempeh and rice

    Next, add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.

    Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges. Do not discard the rest of the tortilla - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.

    Vegan wrap with tempeh and nacho cheese
    Vegan Crunchwrap on a wooden board

    Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.

    Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.

    Vegan Crunchwrap Supreme in a frying pan

    Can I make a Crunchwrap ahead of time?

    You can make this vegan Crunchwrap Supreme ahead of time and leave in the fridge for 2-3 days, but keep in mind this may cause the wrap to go soggy.

    Closeup of a Crunchwrap with tempeh and rice

    Instead, I would recommend making the smoky tempeh, the rice and the nacho 'cheese' sauce ahead of time and storing them in separate containers for up to around 3 days, and assemble the wraps when ready.

    Other delicious vegan lunch recipes

    Vegan Crunchwrap supreme 1

    Let me know in the comments: what's your favourite plant based lunch? If you give this vegan Crunchwrap Supreme recipe a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below

    Recipe

    Vegan Cruchwrap Supreme

    5 from 3 votes
    This vegan Crunchwrap Supreme is made with tempeh, dairy-free nacho 'cheese', rice and avocado. It's easy to make and perfect for a plant based lunch that's ready in 30 minutes!
    Print Pin Save
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    0 minutes
    Total Time: 25 minutes
    Servings: 2 crunchwraps

    Equipment

    • Frying pan
    • Saucepan
    • Whisk

    Ingredients

    For the smoky tempeh filling

    For the dairy-free nacho 'cheese' sauce

    Other ingredients to serve

    • ½ cup cooked rice
    • 1 large avocado mashed
    • ¼ cup vegan cheese grated
    US Customary - Metric

    Instructions

    Make the tempeh filling

    • Heat the olive oil in a non-stick frying pan over a medium-high heat. Add the onion and garlic, cooking for 2-3 minutes, until softened.
    • Add the tempeh, sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes, until the tempeh is lightly crispy.

    Make the 'cheese' sauce

    • Add the coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to a saucepan. Whisk until the 'cheese' thickens.

    Assemble the Crunchwraps

    • Place a large tortilla on a flat surface and add 3-4 tablespoon rice in the middle, spreading it out into a circle.
    • Add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.
    • Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges.
    • Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.
    • Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.

    Video

    Notes

    Do not discard the rest of the tortilla when making the smaller circle - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.

    Nutrition (Estimate per Serving)

    Calories: 737kcalCarbohydrates: 63gProtein: 29gFat: 46gSaturated Fat: 17gSodium: 1881mgPotassium: 1578mgFiber: 14gSugar: 7gVitamin A: 999IUVitamin C: 21mgCalcium: 157mgIron: 8mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
    Click here to pin this for later

    Vegan Bolognese Sauce

    by 1 Comment

    This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make.

    plate of Vegan Zucchini Noodles with Vegan Bolognese

    This vegan Bolognese recipe is packed with flavor! Its tomato sauce and red wine base are perfectly complemented by garlic, paprika, and oregano-a quintessential Italian spice combo.

    And it definitely pays to be vegan with this recipe because it only takes 30 minutes to make! Regular Bolognese sauce can take hours, but this vegan recipe uses textured soy protein, which is ready in a jiffy!

    This vegan Bolognese recipe is... 

    • vegan
    • vegetarian
    • plant-based
    • gluten-free
    • ready in 30 minutes
    • a quick tomato sauce recipe

    How to Make Vegan Bolognese Sauce

    how to make Vegan Bolognese sauce collage
    1. Heat olive oil in a large pot on the stove. 
    2. Chop the onion, carrot, garlic, and green pepper. Make sure to remove the seeds from the green pepper and discard. 
    3. Add the chopped vegetables and garlic to the pot and sauté. Stir occasionally so that nothing sticks to the bottom of the pan. 
    4. Once the onions are translucent, add the paprika and oregano along with the vegan red wine. 
    5. Stir the ingredients, bring them to a simmer, and then cover the pot to let the wine cook down. 
    6. Next, add the diced tomatoes, the tomato sauce, and the maple syrup to the pot. 
    7. Cover the pot again to let it cook and soften the tomatoes. 
    8. While the sauce is cooking, start making the textured soy protein. 
    9. Hydrate the textured soy protein by boiling it in water. Make sure the water covers it. Keep adding water until the soy protein is tender. 
    10. Use a colander to get rid of the extra water. 
    11. Add the soy protein to the sauce, combine, and cook for just a bit longer. 
    12. Serve the vegan Bolognese sauce over your favorite noodles and enjoy!

    Scroll down for the full recipe with measurements and detailed instructions.

    Variations

    skillet of Vegan Bolognese Sauce with spices added

    Fresh Toppings

    Who doesn't love a picture-worthy meal? Beautiful and delicious! 

    Top your noodles and vegan Bolognese sauce with halved cherry tomatoes and fresh basil. If you have some extra time, you can make some vegan parmesan to top it off. 

    Try It With Veggie Noodles

    While egg and flour noodles will work great with this vegan Bolognese sauce, you can also try it with veggie noodles. You can buy these at the store or grab your spiralizer and make your own. 

    Try this sauce with noodles made from zucchini, summer squash, sweet potatoes, carrots, or beets.

    Vegan Bolognese Sauce FAQs

    close up vegan zucchini noodles topped with vegan bolognese sauce

    How long should you simmer Bolognese?

    For this vegan Bolognese recipe, you'll simmer your sauce for 10 minutes after adding the wine and herbs and then again for 10 to 15 minutes after adding the tomatoes and maple syrup. 

    Though other recipes for Bolognese take far longer because of the meat, this vegan version is much quicker because the soy protein is cooked separately. 

    Can you overcook Bolognese?

    Nope! You can't overcook Bolognese. Just keep it hydrated so as it doesn't burn on the bottom of the pan. If it's looking like the liquid level is getting low while you're simmering the sauce, add some more liquid.  

    Do you simmer Bolognese with lid on or off?

    For vegan Bolognese, you're totally fine to simmer the sauce with the lid on. This will speed up the cooking time and works just as well as simmering it with the lid off. 

    Why is my Bolognese sauce watery?

    If your Bolognese sauce is too watery, you may just need to simmer it for longer. To thicken it up, you might also try adding something more solid like more diced tomatoes that will soften and thicken the sauce. 

    Recipe

    Vegan Bolognese

    Vegan Bolognese

    5 from 2 votes
    This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make.
    Print Pin Save
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 servings

    Ingredients

    • 1 cup textured soy protein
    • 2 tablespoon olive oil
    • 1 onion
    • 1 carrot
    • 3 cloves garlic
    • 1 teaspoon paprika
    • 1 teaspoon dry oregano
    • ½ cup vegan red wine
    • 1 tablespoon maple syrup
    • 1 can diced tomato
    • 1 cup tomato sauce
    • ½ red or green pepper
    • 1 cup water
    • Salt & black pepper to taste
    US Customary - Metric

    Instructions

    • In a large pot, heat 2 tablespoons oil over medium heat.
      vegan Bolognese
    • Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for 10 minutes to let the wine cook down.
      Vegan Bolognese
    • Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
      Vegan Bolognese Sauce
    • Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it, you need to get a tender "minced meat", add as much water as you need. You can always use a colander to get rid of extra water.
    • Finally, add the soy "meat" to the sauce, cook for just another minute.
      Vegan Bolognese

    Nutrition (Estimate per Serving)

    Calories: 233kcalCarbohydrates: 24gProtein: 14gFat: 7gSaturated Fat: 1gSodium: 487mgPotassium: 578mgFiber: 7gSugar: 13gVitamin A: 3037IUVitamin C: 31mgCalcium: 149mgIron: 5mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Vegan Zucchini Noodles with Vegan Bolognese

    by Leave a Comment

    These Vegan Zucchini Noodles are topped with a delicious homemade vegan Bolognese sauce. It's the perfect meal: healthy, balanced, and tasty!

    Vegan Zucchini Noodles with Vegan Bolognese

    This recipe may require a little more time if you spiralize your own zucchini noodles, but you can just as easily buy zucchini noodles from the store for this recipe. Then all you need to do is make the sauce!

    To make this delicious, vegan meal, just spiralize your zucchini and cook it for 4 minutes, make your sauce, and toss it together! Now you have a delicious Italian-inspired dinner. 

    This vegan zucchini noodles recipe is... 

    • vegan
    • vegetarian
    • plant-based
    • gluten-free
    • Italian-inspired
    • ready in 45 minutes
    • a filling low-carb meal

    How to Make Vegan Zucchini Noodles

    vegan zucchini noodles
    1. Make your zucchini noodles using a mandoline or a spiralizer. 
    2. Place your noodles in a colander and squeeze them gently to drain the water.
    3. Pan fry the zucchini noodles until they are slightly softened. Don't overcook. 
    4. In a large pot, heat oil. 
    5. Prepare your vegetables. Chop the onion, carrot, garlic, and green pepper. Add these to the pot and stir occasionally. 
    6. Once the onions are translucent, add the fresh herbs and vegan wine. Simmer and cover. 
    7. Next, add the diced tomatoes, tomato sauce, and maple syrup. 
    8. Stir your sauce, season with salt and pepper, and then cover it to cook. 
    9. While the sauce is cooking, boil the soy protein in boiling water. Do this until you get a "minced meat" look, adding water as needed. Use a colander to get rid of extra water. 
    10. Add the soy to the sauce and combine. 
    11. Serve the vegan Bolognese sauce over the zucchini noodles. 

    Scroll down for the full recipe with measurements and detailed instructions.

    Tips & Tricks

    vegan zucchini noodles

    Mandolines & Spiralizers

    Nowadays, you can buy zucchini noodles in the produce section at your local grocery store. It's just more expensive and typically sold in smaller portions. 

    But if you want to make your own zucchini noodles, you'll need a mandoline or a spiralizer. A mandoline is kind of like a grater, but it allows for attachments that cut vegetables with various shapes and designs. A spiralizer is similar, but it cuts vegetables into pasta-like strands. It's probably the easier option for making zucchini noodles. 

    If you don't have a mandoline or a spiralizer, you can use a peeler or a knife. Just know that it will take quite a lot more time. 

    Zucchini Noodles

    If you don't make the zucchini noodles right, they might turn out too soggy. You can squeeze them lightly in a colander, but if it seems like they still have too much liquid in them, you can use a paper towel to pat them dry. You can also try sprinkling them with salt, letting them sit and then wrapping them in a paper towel and then lightly squeezing them to release the excess water. 

    The trick is to get your zucchini noodles as dry as possible without squishing them. 

    Vegan Zucchini Noodles with Vegan Bolognese FAQs

    vegan zucchini noodles

    How do you keep zucchini noodles from getting soggy?

    There are a couple things to remember if you don't want soggy zucchini noodles. First, always pat the zucchini noodles dry after spiralizing them. Second, make sure to cook them on medium-high heat. Also, don't cover them while they're cooking, and don't overcook them. 

    What can I use instead of zucchini noodles?

    If you don't have zucchini, you can spiralize other vegetables, make cabbage noodles, or cauliflower couscous. 

    If you aren't going for a pant-based noodle, you can use egg, flour, or rice noodles.

    Why do my zucchini noodles get watery?

    If your zucchini noodles are watery, it means you didn't get them dry enough. Make sure to pat them dry multiple times after spiraling to take off as much moisture as possible. 

    Vegan Zucchini Noodles with Vegan Bolognese

    Recipe

    vegan zucchini noodles

    Vegan Zucchini Noodles with Vegan Bolognese

    5 from 2 votes
    These Vegan Zucchini Noodles are topped with a delicious homemade vegan Bolognese sauce. It's the perfect meal: healthy, balanced, and tasty!
    Print Pin Save
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4 servings

    Ingredients

    • 1 cup textured soy protein
    • 2 tablespoon olive oil
    • 4 large zucchinis
    • 1 onion
    • 1 carrot
    • 3 cloves garlic
    • 1 teaspoon paprika
    • 1 teaspoon dry oregano
    • ½ cup vegan red wine
    • 1 tablespoon maple syrup
    • 1 can diced tomato
    • 1 cup tomato sauce
    • ½ red or green pepper
    • 1 cup water
    • Salt & black pepper, to taste
    US Customary - Metric

    Instructions

    • The zucchini noodles can be made in different ways, using a mandoline or a spiralizer is the easiest one. But I've done it with a peeler and a knife too, it just takes a little bit more time.
      Vegan Zucchini Noodles
    • Place the noodles in a colander and squeeze them gently to release any additional water.
    • Pan fry zucchini noodles for 3 to 4 minutes over medium-high heat. Do not overcook them, they should reduce just a little until they are softened. Set aside.
      vegan zucchini noodles
    • In a large pot heat 2 tablespoons oil over medium heat.
    • Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer, and cover for 10 minutes to let the wine cook down.
      Vegan Bolognese
    • Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
      Vegan Bolognese Sauce
    • Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it. To get the tender "minced meat" texture, add as much water as you need. You can always use a colander to get rid of extra water.
      Vegan Bolognese
    • Finally, add the soy "meat" to the sauce, cook for just another minute.
      vegan zucchini noodles

    Nutrition (Estimate per Serving)

    Calories: 266kcalCarbohydrates: 30gProtein: 16gFat: 8gSaturated Fat: 1gSodium: 503mgPotassium: 1090mgFiber: 9gSugar: 18gVitamin A: 3429IUVitamin C: 66mgCalcium: 180mgIron: 5mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    No-Bake Vegan Lemon Bars

    by 1 Comment

    These no-bake vegan lemon bars come together with just six simple ingredients. They're bright, sweet, tart, and perfect for an easy treat - whether you need a quick weekday pick-me-up or something to tuck into lunchboxes.

    vegan lemon bars being served on a white tray

    If you're a fan of that classic sweet-tart lemon flavor, these vegan lemon bars are one dessert that's sure to hit the spot. They're made with a simple mix of shredded coconut, almond flour, fresh lemon juice and zest, and maple syrup, coming together quickly with no baking required.

    The texture is a little different from traditional lemon bars, but in the best way. These sliceable lemon-coconut bars are soft, bright, and satisfying- exactly the kind of treat to reach for when your sweet tooth starts calling.

    One of the best things about these lemon bars is that they're naturally vegan, gluten-free, and raw. Since they're made with simple whole-food ingredients and require no baking, they're an easy treat you can feel good about enjoying anytime you're craving something sweet and citrusy.

    These lemon bars have become one of my favorite dessert bars - in addition to these classic vegan blondies!

    vegan lemon bars

    Key Ingredients & Substitutions

    Almond flour: Almond flour forms the base of these bars and gives them structure along with a subtle nutty flavor. Use finely ground almond flour for the best texture. Almond meal can work in a pinch, but the bars will be a bit more coarse.

    Shredded coconut: Unsweetened shredded coconut adds texture and a light coconut flavor that pairs beautifully with the bright lemon. If you prefer a softer texture, go with finely shredded coconut.

    Maple syrup: Maple syrup provides natural sweetness and helps bind the mixture together. Its warm flavor balances the tartness of the lemon perfectly. If needed, you can substitute agave nectar for a similar consistency and sweetness.

    Lemon juice: Fresh lemon juice gives these bars their signature bright, tangy flavor. Bottled juice can work if needed, but fresh lemons will give the best taste.

    Lemon zest: The zest intensifies the lemon flavor and adds a fragrant citrus aroma. Don't skip it - it really makes the bars pop.

    Vanilla extract: A small splash of vanilla rounds out the flavors and adds a subtle sweetness.

    Salt: Just a pinch helps balance the sweetness and enhances the lemon flavor.

    vegan lemon bars

    Helpful Tips

    Use fresh lemons: Fresh lemon juice and zest make a big difference in flavor. They give the bars that bright, vibrant citrus taste that really makes them stand out.

    Line the pan with parchment paper: Parchment paper makes it much easier to lift the bars out of the pan after chilling and helps you slice them neatly without any falling apart.

    Chill until firm: When spreading the mixture into the pan, press it down evenly and firmly so the bars hold together well. Give the bars enough time in the refrigerator to fully set before cutting. This helps them hold their shape and makes slicing much easier.

    Fun Variations

    • Dust with powdered sugar: For a classic look, lightly dust the lemon bars with powdered sugar just before serving.
    • Add a lemon drizzle: For extra sweetness and a bright citrus finish, whisk together powdered sugar with a little fresh lemon juice until smooth, then drizzle it over the chilled bars.
    • Top with extra coconut: Sprinkle a little additional shredded coconut over the top before chilling for more texture and coconut flavor.
    • Make lemon bites instead: Instead of pressing the mixture into a pan, roll it into small balls to make bite-sized lemon treats.
    • Add a citrus twist: Mix in a little lime or orange zest along with the lemon for a slightly different citrus flavor.

    Storing & Freezing

    Refrigerator:
    These lemon bars should be stored in the refrigerator to keep their texture firm. Place them in an airtight container and they'll keep well for up to a week. If you're making them for a gathering or special occasion, you can easily prepare them a day or two in advance.

    Freezer:
    For longer storage, slice the bars and place them in a freezer-safe container. They can be frozen for up to three months. When you're ready to enjoy one, simply transfer it to the refrigerator to thaw, and it will be ready to eat.

    How to Store No-Bake Vegan Lemon Bars 

    Refrigerate

    These coconut lemon bars need to be kept in the refrigerator. They will keep for up to a week in an airtight container. If you plan to make these bars for entertaining, you can make them up to two days in advance. 

    Freezer

    Slice your bars and place them in a freezer-safe container. You can store them in the freezer for up to three months. Lemon bars make for a great grab-and-go snack or dessert. Just remove one or more from the freezer, and let them thaw in the fridge. Then enjoy!

    More Lemon Recipes

    Craving more lemon recipes? Give these recipes a try!

    Recipe

    vegan lemon bars

    No-Bake Vegan Lemon Bars

    4.41 from 10 votes
    These no-bake vegan lemon bars come together with just six simple ingredients. They're bright, sweet, tart, and perfect for an easy treat - whether you need a quick weekday pick-me-up or something to tuck into lunchboxes.
    Print Pin Save
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 9 bars

    Equipment

    • 6" square baking pan

    Ingredients

    US Customary - Metric

    Instructions

    • Mix the maple syrup, vanilla extract, and lemon juice in a medium bowl. Add the lemon zest, and stir to combine well.
      vegan lemon bars
    • Add the almond flour, salt, and shredded coconut. Stir very well to combine. The result should be a thick paste-like batter.
      vegan lemon bars
    • Line a 6'' square baking tray with parchment paper. (You can skip this if using a silicone baking tray.)
    • Pour the mixture into the tray, pressing it flat with your fingers until flat and even.
      vegan lemon bars
    • Refrigerate for 2 hours, to allow the lemon bars to firm up. Cut into 9 square bars.

    Notes

    The lemon bars can be kept in the refrigerator for up to 1 week.

    Nutrition (Estimate per Serving)

    Calories: 274kcalCarbohydrates: 23gProtein: 6gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 54mgPotassium: 95mgFiber: 4gSugar: 17gVitamin C: 0.1mgCalcium: 68mgIron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Vegan Mushroom Risotto

    by Leave a Comment

    Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto-a tasty comfort dish that's both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, enjoy your perfectly cooked risotto. 

    two bowls of vegan mushroom risotto

    When it comes to rice dishes like this vegan mushroom risotto, Vegan Fried Rice with Tofu, Rice Stuffed Tomatoes, and Spanish Vegan Paella, they're true comfort food. They always leave you extremely satisfied and they truly don't take a ton of effort.

    I always feel like it's time for a nap or a good book in front of the fire after a meal like this. I might just include a glass of Vegan Eggnog or a Vegan Chocolate Chip Cookie while I'm at it. 

    Dishes like this are great for a vegan meal because they can be customized as desired. If you're not a fan of mushrooms, you can always swap it out for another vegetable or add more vegetables to the mixture. You can also adjust the seasonings and thickness of the meal to your preferences. This risotto recipe is pure gold and the perfect go-to dinner dish. 

    How to Make Vegan Mushroom Risotto from Scratch

    how to make vegan mushroom risotto collage
    1. Saute - Heat some oil in a pot and saute the onion, garlic, and mushrooms until the onions are translucent. Cover pot until mushrooms release water. Add the rice and saute for a couple of minutes. 
    2. Simmer - Add half the stock and let simmer for 15-20 minutes. Add half of the remaining stock and let simmer for another 10 minutes. Add the last of the stock and simmer for another 5-10 minutes. 
    3. Season - Season with salt and pepper, to taste. Serve with some fresh herbs on top and enjoy!

    Tips and Variations

    two bowls of vegan mushroom risotto with tomatoes and French bread
    • Storage - Store in a sealed container, in the fridge, for up to 5 days. Store in an airtight container, in the freezer, for up to 2 months.
    • Reheating - Reheat in the microwave or over the stove. Be sure to add a bit of broth or water so the rice won't be dried out upon reheating. 
    • Add more vegetables - This recipe is easy when it comes to adding ingredients. I love adding in some spinach, cabbage, zucchini, etc. Whatever you like! Just remember to ensure those veggies are cooked appropriately as you don't want to be biting into crunchy, uncooked veggies. 
    • Use other rice options - If you can find risotto, you can always use arborio rice, sushi rice, jasmine rice, or similar types of rice. 
    • Make it thinner - Add more vegetable stock and simmer a little less for a thinner risotto. 
    • Make it thicker - You can mash the rice a bit or lighten up on the stock in order to make it thicker. 
    • Make it creamy - Swap out some of the stock for full fat coconut milk. This will make the rice and sauce creamier and add another bit of flavor to the mix.
    • Make it with leftover rice - If you have leftover rice you can skip the long simmering period and just toss in the rice. Be sure to reduce the stock by about half or more. 

    Vegan Mushroom Risotto FAQs

    one bowl of vegan mushroom risotto

    What Goes with Mushroom Risotto?

    Since rice is such a widely encompassing ingredient, there are tons of side dishes that go well with this mushroom risotto recipe. A light soup is always one of my go-tos such as Vegan Broccoli Cheddar Cheese Soup, Vegan Potato Leek Soup, or Vegan Asparagus Soup. I always love to add in Vegan Stuffed Mushrooms, Vegan Cornbread, or even a Cucumber Tomato Salad. Get creative because the sky's the limit with side dishes on this one. 

    Is Risotto a Main Dish?

    Risotto is a type of rice (sometimes mistaken as a type of pasta as well). So, in and of itself, it's commonly served as a side dish. However, like this risotto recipe, it can be turned into a main dish by adding a few simple ingredients. For a vegan dish, this is often various vegetables and the risotto is cooked in vegetable broth. 

    If you decided to give this Vegan Mushroom Risotto a try, please let me know in the comments below or on social media!  

    Other Dinner Recipes You Might Like:

    Recipe

    Vegan Mushroom Risotto

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    Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto. A tasty comfort dish that's both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms and perfectly cooked risotto.
    Print Pin Save
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes

    Ingredients

    • 6 cups vegetable stock
    • 16 ounces mushrooms sliced
    • 1 ½ cups risotto
    • 1 onion diced
    • 2 tablespoons olive oil
    • 1 tablespoon garlic minced
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • Heat up olive oil in a pot. Saute onion, mushrooms, and garlic until the onions are tender (about 3-5 minutes).
    • Cover the pot until the mushrooms have released water (5-7 minutes).
    • Add the rice to saute with the vegetables for 2-3 minutes.
    • Stir in 3 cups of vegetable stock and cover. Let simmer for 15-20 minutes or until the stock has been absorbed.
    • Add another 1 ½ cups of stock and let simmer for another 10 minutes or until the stock has been absorbed.
    • Add the last cup and a half of stock and let simmer for 5-10 minutes or until it is absorbed.
    • Season with salt and pepper to taste.

    Nutrition (Estimate per Serving)

    Calories: 1548kcalCarbohydrates: 283gProtein: 35gFat: 31gSaturated Fat: 5gSodium: 5672mgPotassium: 1831mgFiber: 15gSugar: 26gVitamin A: 3003IUVitamin C: 20mgCalcium: 53mgIron: 15mg
    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)

    by Leave a Comment

    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.
    Click here to pin this for later
    Vegan falafel gluten-free

    Vegan White Beans and Kale Skillet

    by 8 Comments

    This white bean and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.

    italian white beans

    This one skillet meal is ready in less than 20 minutes and requires minimal clean up! Just throw everything in the skillet to cook and serve it along with some warm bread.

    If you're craving an Italian-style recipe without leaving the house, this is the perfect recipe for you! Feel free to add extra spices, such as fresh parsley, basil, rosemary, oregano, and thyme. You may even add a couple bay leaves to the mix once you've added in the liquid. 

    This Italian white beans recipe is... 

    • vegan
    • vegetarian
    • plant-based
    • Italian-inspired
    • ready in 20 minutes
    • an easy weeknight meal

    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 White Beans and Kale

    white beans and kale
    1. Heat up the olive (or avocado) oil in a large skillet on the stove. 
    2. Add onions to the skilled and cook until they are softened.
    3. Add the garlic and sun-dried tomatoes to the skillet and cook. 
    4. Deglaze the skillet with either white wine or vegetable broth.
    5. Throw the beans, fire-roasted tomatoes, artichoke hearts, and Italian spices to the skillet. 
    6. Stir to combine and cover the pan to cook.
    7. While the beans are cooking, turn on the oven and warm the bread. 
    8. Uncover the skillet and add the kale. Stir until it wilts.
    9. Season the beans with salt and pepper. 
    10. Serve the white beans and kale with the warm bread and vegan butter.

    Scroll down for the full recipe with measurements and detailed instructions.

    Tips & Tricks

    italian white beans

    Avocado Oil & Olive Oil

    Both avocado oil and olive oil are pretty similar in their nutritional content, except that olive oil has less fat than avocado oil. But they are both rich with antioxidants and unsaturated fats.

    They also have a slightly different flavor. Avocado oil, for instance tastes a lot like avocados and has a slightly grassy (though mild) flavor. Olive oil, and the other hand can be herby, nutty, or have a vegetable flavor depending on the brand you buy. 

    When heating up the oil, it's important to keep in mind that avocado oil has a higher smoke point than olive oil does. So, if you're using olive oil, keep the temperature of the stove lower. 

    Variations

    italian white beans

    White Wine

    If you use white wine instead of vegetable broth, or a mix of both, you'll get a nice extra hint of flavor. Try different types of white wine to get a flavor you'll love! A dry chardonnay would go perfectly with this dish.

    Make it a Southwest Skillet

    If you'd rather take a trip southwest than to Italy, switch up the vegetables and spices you add to these white beans and kale. 

    Instead of using a yellow onion, switch it out for a purple onion for a sharper flavor. Then, trade the artichoke hearts for corn and red bell peppers. And finally, instead of Italian seasoning, add some fresh-squeezed lime, chili powder, and fresh cilantro.

    FAQs About Italian White Beans

    white beans and kale

    What are Italian white beans called?

    Italian white beans are called cannellini beans. They are heartier than navy or great northern beans and have a nutty, earthy flavor. 

    Cannellini beans are tender but retain their shape and texture well. These beans are great for chili, soups, and stews. 

    What beans are similar to white beans?

    If you don't have cannellini beans, you have a couple options that are similar. You can use butter beans, great northern, or navy beans.  

    More Tasty Recipes

    If you love this White Beans and Kale Skillet, be sure to check out these other delicious recipes:

    Recipe

    italian white beans

    Vegan White Beans and Kale Skillet

    4.94 from 32 votes
    This white beans and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.
    Print Pin Save
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 servings

    Ingredients

    • 1 tablespoon extra virgin olive oil or avocado oil
    • 1 yellow onion diced
    • ½ cup sun-dried tomatoes oil-packed, drained and chopped
    • 2 cloves garlic minced
    • ½ cup white wine or use vegetable broth
    • 30 oz Cannellini beans drained and rinsed
    • 14 oz fire roasted diced tomatoes canned
    • 14 oz artichoke hearts drained and chopped, or you can leave them whole for presentation
    • 1 tablespoon Italian Spice Blend
    • 2 cups kale chopped
    • salt and pepper to taste
    • Crusty bread optional, for serving
    US Customary - Metric

    Instructions

    • Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
      white beans and kale
    • Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
      white beans and kale
    • Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
      white beans and kale
    • Cover the pan and cook for 7-8 more minutes.
    • While this is cooking, turn on your oven and start warming the crusty bread.
    • Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.
      italian white beans
    • I serve with warm crusty bread and vegan butter!
      white beans and kale

    Nutrition (Estimate per Serving)

    Calories: 323kcalCarbohydrates: 56gProtein: 17gFat: 4gSaturated Fat: 1gSodium: 1026mgPotassium: 713mgFiber: 15gSugar: 10gVitamin A: 3885IUVitamin C: 50mgCalcium: 254mgIron: 7mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Homemade Vegan Eggnog (Dairy-free, Eggless)

    by Leave a Comment

    This ultra creamy homemade Vegan Eggnog is made with raw cashews, coconut milk, nutmeg, cinnamon, and allspice. This egg-less delight is light and healthy, but still rich and creamy, and filled with festive spice!

    Vegan Eggnog dairy-free egg-free

    Let's admit it, most traditional eggnog recipes are trying to kill us.

    Well, okay. That's a bit dramatic.

    But traditional eggnog is a dairy-rich beverage laden with milk, heavy cream, sugar, and egg yolks. This is probably why we drink eggnog only at Christmas time. 😉

    Healthy-ish Vegan Eggnog Recipe

    I've reinvented this classic holiday drink, and skipped all the eggs and dairy called for in traditional recipes.

    Vegan Eggnog made with raw cashews and coconut milk being served

    This vegan eggnog is naturally sweetened with pure maple syrup! (If you want to get really fancy, try it with this bourbon-barrel aged maple syrup.)

    Raw cashews take the place of eggs in this vegan recipe. And it's so quick and easy, you can make it in a blender in just minutes!

    making Healthy Vegan Eggnog in a blender

    You can drink this non-alcoholic eggnog as it is, or you can make a boozy version. It is the holidays, after all.

    Just add some bourbon, brandy, rum, or whiskey to spike your eggnog. I prefer brandy in mine, for the nice depth of flavor.

    How to Make Vegan Eggnog

    You won't believe how simple this is!

    Start off by soaking your cashews overnight. A little trick - you can also cheat by soaking them in boiling water for 30 minutes instead.

    Then drain the cashews and combine them with maple syrup, vanilla, cinnamon, allspice nutmeg, and coconut milk - and blend!

    That's it. Just let the vegan eggnog chill in the fridge until it's nice and cold.

    Tips for Perfect Eggless Eggnog

    Tip #1: I love coconut milk in this vegan eggnog, because it adds a great creamy texture and extra flavor. (This is the brand I use.) But you can use other plant milks like almond milk, rice milk, soy milk or oat milk if you prefer.

    adding coconut milk to the vegan eggnog

    Tip #2: You can experiment with other nuts as well. Cashews are my go-to for making creamy vegan sauces (like this alfredo), because they get so nice and creamy in the blender.

    But a friend of mine makes her vegan eggnog with hazelnuts - soaked overnight first - and that is totally delicious too.

    cashew nuts, pine nuts, almonds, walnuts, hazelnuts vegan eggnog

    Tip #3: Maple syrup is my go-to sweetener for this recipe. In like to use a fancy, flavored syrup to give it a little oomph. This one is my current fave!

    But if you're not into syrup, you can try other vegan-friendly sweeteners like agave nectar, brown rice syrup or barley malt syrup. (Grab my free vegan substitution cheat sheet for ideas.)

    natural sweetener maple syrup vegan eggnog

    How to Thicken Vegan Eggnog

    One thing that makes traditional eggnog so appealing is its rich and creamy texture.

    The traditional recipes are thickened with eggs and while this vegan version is creamy enough, you can adjust the consistency to your liking.

    Add more coconut milk (or any plant milk) if you want it a bit lighter. To thicken it more, you can add a thickening mixture of 3 tablespoons cornstarch or arrowroot powder (or any thickening agent) and ¼ cup almond milk or just plain water.

    How to Thicken Vegan Eggnog

    Mix this slurry with the other ingredients in a large saucepan set over medium-high heat. Mix until smooth for about 4-5 minutes or until the mixture begins to thicken. Remove from heat and allow to cool.

    healthy homemade vegan eggnog

    This homemade vegan eggnog is awesomely delicious and healthier, it's gonna be your favorite holiday drink!

    More Holiday Recipes

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

    Recipe

    Vegan Eggnog Homemade Dairy-free, Egg-free

    No ratings yet
    This ultra-creamy vegan eggnog is made with raw cashews, coconut milk, nutmeg, cinnamon, allspice and everything nice! This eggless delight is light and healthy but still rich and creamy. You're not gonna miss that little festive taste!
    Print Pin Save
    Prep Time: 10 minutes
    Soaking/Boiling Time: 1 hour
    Total Time: 1 hour
    Servings: 4 glasses

    Ingredients

    US Customary - Metric

    Instructions

    • Soak the cashews in water, overnight. Or soak them in boiling water for 1 hour. 
    • Drain the cashews.
    • Combine the cashews, maple syrup, vanilla extract, cinnamon, all spice, nutmeg and the coconut milk in a blender. Blend until smooth.
    • Let it chill in the fridge for 2 hours.
    • Serve with a sprinkle of freshly grated nutmeg (ground nutmeg works too) and a cinnamon stick.

    Nutrition (Estimate per Serving)

    Calories: 371kcalCarbohydrates: 22gProtein: 5gFat: 31gSaturated Fat: 22gSodium: 18mgPotassium: 400mgSugar: 13gVitamin C: 1.2mgCalcium: 48mgIron: 4.8mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Vegan Tomato Soup

    by Leave a Comment

    This vegan tomato soup is fresh and flavorful. It's packed with fresh tomatoes, garlic, onion, and Italian spices. It makes a delicious and simple plant based meal, and you won't believe how easy it is to put together.

    vegan tomato soup in a white bowl

    Tomato soup is perhaps my all time favorite soup! Okay, I admit it's a toss up between this and my Vegan French Onion Soup.

    Tomato soup is one of the most versatile recipes I know. It can be served hot, cold, spicy, mild, and pairs really well with countless other dishes. (Like grilled cheese!)

    Not to mention, it's the absolute best soup for pairing with sandwiches, at least in my opinion.

    This vegan tomato soup is perfect for making in large batches and freezing for later, making it a great choice for vegan meal prep.

    This vegan tomato soup is:

    • Warm and comforting!
    • 100% plant based
    • Perfect for a make-ahead meal.
    • Totally delicious.
    • Easy to make with just a few simple ingredients.

    If you love tomato soup, be sure to also check out this vegan-friendly Chickpea Tomato Soup and this Smoky Spanish Tomato Soup.

    collage of images showing how to make vegan tomato soup

    How to Make Vegan Tomato Soup

    1. Make the base - Dice the onions. Saute them with the garlic until softened. Add the butter and flour. Stir in the milk and half the broth.
    2. Add the rest of the ingredients - Once the mixture starts to thicken, add the tomatoes, tomato paste, seasonings. and remaining broth.
    3. Simmer - Let the mixture simmer until the tomatoes soften, about 30 minutes.
    4. Blend and serve - Transfer the soup to a blender and pulse until smooth. Serve immediately and enjoy!
    tomatoes being cooked on the stove top for tomato soup

    Tips and Variations

    Make it milder - If you don't want any spice in your tomato soup, nix the crushed red peppers, and you're good to go.

    Make it thicker - If you like your tomato soup a little thicker, reduce the stock by about half a cup. You can also make a cornstarch slurry, and stir in into the soup to help with thickening.

    Make it thinner - If your soup has turned out too thick, simply add a bit more vegetable stock, a little at a time, until the desired consistency is reached. Water or more milk will work as well.

    Use fresh herbs - If you don't want to use dried Italian seasoning, you can always use some fresh herbs instead. Basil is a perfect match for tomato soup.

    Top it with a dash of cream - I love garnishing the top of my tomato soup with a drizzle of warmed coconut cream. It makes a pretty white swirl, for a gorgeous presentation. It also helps cool the soup down quicker, so it's ready to eat right away. Coconut cream (like this one), works better for this purpose than regular coconut milk.

    vegan tomato soup being served

    FAQs

    How do you store tomato soup?

    Keep the soup in an airtight container in the fridge for up to a week, or freeze for up to 3 months. 

    How do you reheat the soup?

    Reheat in the microwave or over the stove in a small pot. If reheating from frozen, the soup can be left out to thaw a couple hours before dinner, for quicker heating times. 

    Do You Need to Peel Tomatoes for Soup?

    I have never had to peel my tomatoes for any soup I've ever made. This homemade tomato soup recipe is very easy, which means you won't be stuck peeling just shy of four pounds of tomatoes.

    Although I love cooking, I would never make a recipe that involved something so tedious and time consuming!

    Is Homemade Tomato Soup Good for You?

    Well, it depends on the recipe! But more often than not, tomato soup recipes are pretty healthy when homemade. As far as canned or store bought soups go, the sodium can get pretty crazy along with a lot of processed ingredients. So homemade is best - and it's very simple to make.

    closeup of vegan tomato soup with tomatoes in the background

    Other Soup Recipes You Might Like:

    Recipe

    Vegan Tomato Soup

    5 from 1 vote
    This vegan tomato soup is fresh and flavorful. It's packed with fresh tomatoes, garlic, onion, and Italian spices. It makes a delicious and simple plant based meal, and you won't believe how easy it is to put together.
    Print Pin Save
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8 servings

    Equipment

    • Blender - Traditional or Immersion

    Ingredients

    US Customary - Metric

    Instructions

    • In a large pot, cook the onion and garlic in oil for about 5 minutes, or until the onion has softened.
    • Add the vegan butter and let it melt before sprinkling the flour over the top, then stir until the flour has soaked up all the liquid.
    • Add half of the vegetable stock and all of the almond milk. Stir, and let simmer on low/medium for about 5 minutes. Add in the tomato paste and stir well.
    • Add the remaining stock, tomatoes, crushed pepper, and italian seasoning. Add salt and pepper to taste. Stir, and simmer for about 30 minutes, or until tomatoes have softened.
    • Place in a blender and pulse until smooth. (Or use an immersion blender to blend it right in the pot.) Tpo with fresh basil, if desired. Enjoy!

    Video

    Notes

    See article above for tips, tricks, and variations!

    Nutrition (Estimate per Serving)

    Calories: 119kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 520mgPotassium: 778mgFiber: 5gSugar: 9gVitamin A: 2471IUVitamin C: 34mgCalcium: 94mgIron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Vegan Red Velvet Cake

    by Leave a Comment

    This vegan red velvet cake is rich, chocolatey, and topped with a decadent dairy-free buttercream frosting. You would never guess it's entirely vegan!

    slice of vegan red velvet cake being served, topped with cherries

    As you know, I have a bit of a thing for chocolate!

    If you're new around here, be sure to check out my vegan chocolate cake, vegan chocolate mousse, and vegan chocolate cookies for evidence.

    And this new creation stays true to my chocoholic style!

    This dairy-free red velvet cake recipe pairs a rich chocolate cake with a sweet, creamy buttercream frosting - the perfect party cake!

    This vegan red velvet cake is... 

    • vegan
    • vegetarian
    • egg-free
    • dairy-free
    • a delicious dessert

    And if vanilla is more your style - don't worry. Check out this delicious vegan vanilla cake too!

    How to Make Vegan Red Velvet Cake

    collage of images showing someone making a vegan red velvet cake
    1. Mix together the non-dairy milk and vinegar. Add oil, vanilla extract, and red dye. 
    2. In another bowl, combine all dry ingredients, and then add the wet ingredients. Mix until you have a smooth, red batter.
    3. Pour the batter into a cake pan, and bake.
    4. Make the frosting by beating together sugar and butter. Add non-dairy milk, and whisk until it's creamy. 
    5. Cut the cake into 3 layers.
    6. Spread the frosting on the first layer of the cake, and then cover it with the second layer. Repeat with the last cake layer. 
    7. Decorate
    8. Store the cake in the fridge for up to 5 days. 

    Scroll down for the full, printable recipe with measurements and detailed instructions.

    Tips & Variations

    dairy-free red velvet cake

    Dry the Fruit Before Topping

    When you use fruit to decorate a cake, always be sure to dry it thoroughly first so it doesn't make your icing soggy.

    Mix up the Toppings

    Crushed nuts such as walnuts or pecans also make a great cake topping. They're pretty and add a satisfying little crunch.

    You can also use colored sugars for something a little more festive. Or simply top it with sprinkles, like this vegan birthday cake.

    Make Red Velvet Cupcakes

    You can easily convert this vegan cake into cupcakes instead of cake. Just pour the batter into cupcake liners - I like these re-usable ones - filling each ⅔ of the way full.

    You will want to reduce the baking time to 30-40 minutes. It depends a bit on the type of cupcake pan and liners you use, so check in on them often.

    FAQs

    vegan red velvet cake, topped with cherries

    How do I store the cake?

    Red velvet cake is best stored in the refrigerator, where it will stay fresh for up to 5 days.

    What type of dairy free milk should I use?

    There are a number of plant-based milks that you can choose from for this recipe. Almond milk, soy milk, coconut milk, oat milk are all good options that will work well.

    Personally, I love using coconut milk for cakes because it makes the cake really moist. It will add a slight coconut flavor, but I promise it's delicious!

    What is Icing Sugar?

    Icing sugar is just another name for powdered sugar or confectioners sugar. They are all the same product. I like this brand.

    How do you make red velvet cake without buttermilk?

    This vegan option mixes together apple cider vinegar and non-dairy milk, which is a great vegan substitute for buttermilk. 

    More Vegan Cake Recipes

    If you love this Vegan Red Velvet Cake, be sure to check out these other delicious vegan cake recipes too:

    Recipe

    Vegan Red Velvet Cake

    5 from 1 vote
    This vegan red velvet cake is rich, chocolatey, and topped with a decadent dairy-free buttercream frosting. You would never guess it's entirely vegan!
    Print Pin Save
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12 slices

    Equipment

    • 8" Cake Pan with tall sides

    Ingredients

    Dry Ingredients

    Wet Ingredients

    Frosting

    US Customary - Metric

    Instructions

    • Preheat the oven to 350 F (180C). Grease a baking pan. Gather ingredients.
    • Mix non dairy milk and vinegar together. Leave for some minutes then add oil, vanilla essence and red dye.
    • In a large bowl, add all dry ingredients, combine all together then pour milk mixture into the bowl.
    • Mix everything together until you get a red batter. Pour batter in baking mould. Transfer on a baking tray and bake for about 60 minutes or until a toothpick comes out clean.
    • For the frosting. Beat icing sugar and butter together then add milk. Whisk until you get a white creamy texture.
    • Remove cake from oven and let completely cool down. With a sharp knife, remove the head of the cake to make it flat then cut the cake into 3 layers. Keep the head aside, don't throw it away.
    • Spread frosting on first layer then cover with second layer, repeat one more time. Use remaining frosting to decorate the whole cake.
    • Make crumbles with the head of the cake to decorate the top. You can add berries on top. I used cherries but feel free to decorate as you wish.
    • The red velvet keeps well in the refrigerator for several days.

    Video

    Notes

    See tips and variations in the article above.

    Nutrition (Estimate per Serving)

    Calories: 510kcalCarbohydrates: 61gProtein: 4gFat: 28gSaturated Fat: 11gCholesterol: 41mgSodium: 258mgPotassium: 90mgFiber: 1gSugar: 41gVitamin A: 581IUVitamin C: 2mgCalcium: 55mgIron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Stacked Vegan Cheese Enchiladas

    by Leave a Comment

    Want to switch up your routine Mexican cuisine? Try this unique Stacked Vegan Cheese Enchilada recipe for a twist on the typical rolled type. The word enchilada literally means "filled with chile," and so it is supposed to be drenched in pure, red chile.  I've modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side. Photos by Hannah Kaminsky. [Read more...]

    Vegan Chocolate Chip Cookies

    by Leave a Comment

    These Vegan Chocolate Chip Cookies are extremely simple to make and don't require any strange ingredients. Gooey vegan chocolate combines with a rich cookie dough to make the perfect dessert. Using ingredients you probably already have in your pantry, you can have freshly baked cookies ready in as little as 18 minutes!

    Vegan Chocolate Chip Cookies

    Chocolate chip cookies are a classic dessert recipe that's been around for countless years. It's a staple cookie and every household has their own recipe for.

    Despite the plethora of recipes for this famous dessert, I don't think I've run across one I didn't appreciate. I think my favorite are those that have been passed down through generations within a family.

    If you're needing a good vegan recipe for your chocolate chip cookie repertoire, this recipe is the one.

    It's so easy and doesn't take any odd ingredients that you might not have on hand.

    Usually, people hear the word "vegan" and think it's going to be an odd recipe. However, if you never told them these cookies were vegan, they would have no clue.

    They taste just like the classic cookie we all know and love!

    collage of images showing how vegan chocolate chip cookies are made. one is stirring the dough and one is placing the cookies on a baking sheet

    How to Make Vegan Chocolate Chip Cookies

    1. Prep - Preheat the oven to 375 degrees before greasing a cookie sheet and set it aside.
    2. Mix dry ingredients - In a large bowl, combine all the dry ingredients and mix well.
    3. Finish the dough - In a separate small bowl, cream together the butter and white sugar. Add the rest of the remaining ingredients except the chocolate chips to the butter mixture and stir well. Combine both the wet and dry mixtures and mix until well combined. Fold in the chocolate chips.
    4. Bake - Roll the dough into 1-inch balls and place about 12 on your prepared baking sheet. Cook for 8 minutes then allow to sit on the pan for a couple of minutes before baking the next batch.

    Scroll down for the complete printable recipe with measurements!

    Tips and Variations

    Vegan Butter - There are many vegan margarine brands available these days. For this recipe, I used the Earth Balance Brand, which comes in sticks or a tub. Either one works just fine. If you can't find vegan butter, you cana substitute coconut oil.

    Applesauce Substitute - If you prefer to not use applesauce, you can always use a flax egg or chia eggs. For a flax egg or for a chia egg, place one tablespoon of flax or chia seeds in a small dish and add 2.5-3 tablespoons water. Stir and let the mixture rest for 5 minutes before adding to the recipe. This replaces exactly one egg in a recipe.

    For more easy vegan substitutes, be sure to snag a free copy of the vegan substitution cheat sheet!

    Vegan Chocolate Chips - Be sure to use dark chocolate chips, which are naturally vegan. Always check the label for any sneaky milk products that may have been added. Or use a brand labeled as vegan, like this one.

    Different Chip Flavors - If you would like to branch out and try other flavors, you can always replace the chocolate chips with white chocolate chips, caramel chips, or butterscotch chips. Or try adding your favorite nuts!

    No rising - Don't be alarmed if your cookies don't rise much, they're not supposed to. That's why you can fit so many on a pan. They don't expand much, leaving you room to fit quite a few on the baking sheet.

    Storage - You can store these Vegan Chocolate Chip Cookies in an airtight container either in the fridge, in a pantry, on the counter, or even in the freezer. If frozen, they will be good for up to 2 months. Using any other method, they will last for around 5-7 days.

    Make it edible - If you want to turn this recipe into an edible cookie dough, simply nix the baking powder and baking soda. You'll also want to stick the flour you're going to use in the recipe in a microwave for about one minute. This makes sure it's safe to consume. Be sure the microwave is on high. (You can find our full edible vegan cookie dough recipe here.)

    Vegan Chocolate Chip Cookies

    Common Questions About Vegan Chocolate Chip Cookies

    The quickest way to make a cookie hard is to overcook it. This happens often with cookies as people don't want to pull them out of the oven until they look fully done.

    However, cookies finish cooking on the pan even after being pulled out of the oven.

    Because of this, many cookies, including these Vegan Chocolate Chip Cookies should be pulled out right before they look finished.

    If you loved this recipe, be sure to check out this list of the best vegan cookies.

    Please let me know if you decided to give these Vegan Chocolate Chip Cookies a try, in the comments below!

    More Vegan Cookie Recipes You Might Like:

    close up of vegan chocolate chip cookies on a plate

    Recipe

    Vegan Chocolate Chip Cookies

    No ratings yet
    These vegan chocolate chip cookies are every bit as delicious as the original. They're soft, chocolatey, and ready in under 20 minutes!
    Print Pin Save
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 25 cookies

    Ingredients

    US Customary - Metric

    Instructions

    • Preheat the oven to 375 degrees and grease a baking sheet.
    • In a medium bowl, combine all the dry ingredients and mix well.
    • In a separate bowl, cream together the sugar and vegan butter. Add in the rest of the ingredients except the chocolate chips and mix well.
    • Add the wet mixture to the flour mixture and mix well. This may take a couple of minutes to really come together nicely.
    • Fold in the chocolate chips.
    • Roll dough into 1-inch balls and place on the baking sheet. I fit about 12 balls on my sheet since these don't expand like other cookie recipes might.
    • Bake for 8 minutes then remove from the oven and leave on the sheet for about five minutes before moving on to the next batch.

    Nutrition (Estimate per Serving)

    Calories: 117kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 1mgSodium: 178mgPotassium: 33mgFiber: 1gSugar: 12gVitamin A: 185IUCalcium: 18mgIron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Vegan Thai Asparagus Stir-Fry

    by Leave a Comment

    Tender asparagus is a welcome sign of spring, and Thai seasonings—including lemongrass, if you can find some—provide a wonderful way to enjoy them. Celebrate spring by making this recipe for Thai-seasoned asparagus. This healthy stir-fry is vegan, so it's a snack or appetizer that everyone can enjoy! Pro tip: Peel the lower part of the asparagus stalks before slicing if the skin is thick and tough. Photos by Evan Atlas. [Read more...]

    Creamy Vegan Enchilada Casserole

    by 4 Comments

    With this luscious creamy vegan enchilada casserole recipe, now you can have “the whole enchilada” without having to fill and roll individual tortillas! While you’ve got the oven going at 400°F, roast some veggies as a side dish. A crisp green salad rounds the meal out nicely. Photos by Evan Atlas. [Read more...]

    Vegan Sephardic Date Haroset (Passover)

    by 1 Comment

    Haroset (also spelled charoset) is an intrinsic component of the Passover plate. Sephardic haroset is made in various ways, but usually contains dates. Traditionally, haroset is a vegan-friendly condiment made from fruit, nuts, and wine. It symbolizes the mortar used by the Jewish slaves to build ancient Egyptian cities.

    Passover Sephardic Date Haroset
    [feast_advanced_jump_to]

    While the Ashkenazi version of haroset with apples and walnuts is a classic, let me introduce you to its sultry cousin from the Sephardic tradition: date haroset. Rich, sweet, and spiced just right!

    Key Ingredients & Substitutions:

    • Dates: The star of the show. If Medjool dates are available, their caramel-like richness is the best!
    • Raisins: They add depth and a slight tang. Golden or regular, both work beautifully.
    • Walnuts: Provide a pleasant crunch. Almonds or pecans can step in if needed.
    • Apple: Adds freshness and a hint of tartness. Feel free to experiment with different varieties.
    • Sweet Passover Wine: Traditionally used, but grape juice is a worthy non-alcoholic alternative.
    • Spices: Cinnamon is a must; ground ginger adds a subtle kick. Adjust to your liking.

    Helpful Tips

    • Consistency Control: Prefer it chunkier? Pulse less. Smoother? Give it a few extra whirls.
    • Make Ahead: Preparing it a day in advance allows the flavors to meld beautifully.
    • Serving Suggestions: Beyond matzo, try it as a filling for pastries or a topping for pancakes.
    Sephardic Passover Date Haroset

    Variations

    • Nut-Free Haroset: Substitute seeds like sunflower or pumpkin for a similar crunch without the allergens.
    • Spice It Up: Introduce a pinch of cloves or cardamom for an exotic twist.
    • Citrus Zest: A bit of orange or lemon zest can brighten up the flavors remarkably.
    Sephardic Date Haroset recipe

    More Passover Recipes

    If you love this charoset, be sure to check out these other tasty ideas:

    You can read more about traditional Passover fare here!

    Recipe

    Passover Sephardic Date Haroset

    Vegan Sephardic Date Haroset (Passover)

    5 from 1 vote
    Sephardic haroset is made in various ways, but usually contains dates and nuts.
    Print Pin Save
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 12

    Ingredients

    US Customary - Metric

    Instructions

    • Combine all the ingredients in a food processor; process until finely chopped.
    • Pat into a serving container and cover until serving. Serve with matzo.

    Notes

    Makes approximately 2 cups.

    Nutrition (Estimate per Serving)

    Calories: 136kcalCarbohydrates: 26gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 5mgPotassium: 267mgFiber: 3gSugar: 11gVitamin A: 13IUVitamin C: 2mgCalcium: 19mgIron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Get more on VegKitchen's Passover: Sephardic-Style Seder page.

    Find more ways to make Special Occasions and Entertaining easier and healthier.