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Vegan Pina Colada

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Vegan Pina Colada takes literally minutes to whip up. This creamy pineapple and coconut drink is ready to be sipped on in no time. This tropical paradise cocktail is made with rum and is vegan, gluten free, and dairy free. 

creamy pineapple and coconut drink

Try out this pina colada green smoothie for a breakfast idea for those busy mornings. Another pina colada recipe are these pina colada squares, a sliceable dessert the whole crew will enjoy. 

This Vegan Pina Colada Recipe Is...

  • Vegan
  • Gluten Free
  • Dairy Free
  • 5 Minute Drink 
  • Alcoholic 
  • Can Be Made As Mocktail 

How to Make A Pina Colada

tropical paradise cocktail

Full steps on how to make a pina colada are in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made. 

  1. Add all the ingredients into the blender. 
  2. Blend until smooth and creamy. 
  3. Pour into a glass and serve over ice. 

Helpful Tips For Making Pina Colada 

creamy pineapple and coconut drink

High Speed Blender 

Make sure that you are using a high speed blender. This is going to ensure the mixture really blends well together. Plus the higher speed will break down the frozen pineapple chunks in the recipe. 

Frozen Pineapple 

Make sure your pineapple is frozen, or it will alter the texture of your cocktail. Just place pineapple on a lined baking sheet and freeze for 1-2 hours. Do a single row of pineapple to ensure it evenly freezes. Or buy pre-frozen pineapple to cut a corner of prep. 

Variations to Pina Colada Recipe 

Rum 

I used a dark rum for this recipe. But you are welcome to swap it out with a lighter rum if you want. Or even try out vodka for another twist. 

Coconut Shavings 

Consider adding on some coconut shavings to the top of your drink to showcase the coconut in the drink. You could even blend some coconut up with the pineapple mixture. It will be a bit chewy when you sip. 

Coconut Ice Cream 

If you want to give this a sweeter flavor, swap the coconut cream with coconut ice cream that is dairy free. This is going to enhance the flavors even more and it offers a creamier texture. 

creamy pineapple and coconut drink

Pina Colada FAQs

Are pina coladas healthy? 

You will find that depending on the ingredients used it depends. Some recipes will use a lot of pineapple, coconut cream, and such, which does add in sugar, calories, etc. So use your judgement on brands of each item you need. 

Can I make this cocktail ahead of time?

I find it is best to serve this up right before you are going to enjoy it. That way it doesn't melt and break down too much and dilute the flavor of the drink. 

Does this recipe double well? 

Go right ahead and make as many of these cocktails as you want. Just make as much that fits in your blender. If you want more then just batch mix up the pina colada mixture then pour in glasses and serve. 

What can I use instead of a simple syrup? 

If you would like you can swap the simple syrup out with a maple syrup. You use the simple syrup to help sweeten up the drink. So just reach for a maple syrup to swap in, if you prefer. The sweeten to your preference. 

How to adjust the thickness of the cocktail? 

Add more liquid to thin up the pina colada. Or to thicken it toss in extra frozen pineapple. Then mix and adjust the ingredients as needed. 

Also try: our Almond Flour Pancakes.

Recipe

creamy pineapple and coconut drink

Vegan Pina Colada

5 from 2 votes
This Vegan Pina Colada is the perfect summer cocktail. Packed with flavor from tangy pineapple and creamy coconut - and ready in just 5 minutes!
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings

Ingredients

  • 1 cup dark rum
  • 1 cup pineapple juice
  • 1 ½ cups coconut cream canned
  • ¼ cup lime juice
  • ⅓ cup simple syrup
  • 3 cups frozen pineapple chunks
  • 2 ½ cups ice
US Customary - Metric

Instructions

  • Combine all ingredients in a high speed blender.
    tropical paradise cocktail
  • Blend until the mixture is smooth and creamy. If you have trouble getting it to blend, add a bit more liquid to the mix.
    tropical paradise cocktail
  • Taste and adjust as desired. If it's not sweet enough for your liking, add additional simple syrup.
  • Serve over ice.
    creamy pineapple and coconut drink

Notes

  • You can use coconut flavored rum or light rum in place of the dark rum if you prefer. The dark rum gives a richer flavor.
  • If you prefer, you can substitute agave syrup or maple syrup in place of the simple syrup.
  • You may use coconut milk instead of coconut cream, but will find it has a thinner consistency.
  • Try garnishing your vegan pina colada with fresh coconut shavings, pineapple slices, or lime wedges.

Nutrition (Estimate per Serving)

Calories: 653kcalCarbohydrates: 63gProtein: 4gFat: 31gSaturated Fat: 28gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 31mgPotassium: 626mgFiber: 4gSugar: 52gVitamin A: 99IUVitamin C: 30mgCalcium: 56mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Sweet Potato Lentil Soup (Vegan & Vegetarian)

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This Sweet Potato Lentil Soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus it's vegetarian, vegan, and ready in under an hour!

vegan lentil soup

This vegan soup is one you can make and use to meal prep for lunches and dinners. Learn how easy it is to make this sweet potato soup. 

Another delicious soup is this sweet potato chili, it is loaded with flavor. You might also want to try out my vegan stew. For a tasty side to pair with your soup try my quinoa bread rolls. 

This Sweet Potato Lentil Soup Recipe Is...

  • Vegan
  • Vegetarian 
  • Dairy Free 
  • Nutrient Rich 
  • Meal Prep Friendly Recipe 

How to Make Lentil and Sweet Potato Soup 

vegan lentil soup

Full directions for this vegan lentil soup are in the printable recipe card at the bottom of the post. This is a quick walk through. 

  1. Start by heating oil in a pot on the stove. Add in the carrots and saute till they are softened. 
  2. Then add in the onion and garlic cooking until the onions are transluscent. 
  3. Next add in the tomatoes and bay leaves and cook for a few minutes. 
  4. Add in remaining ingredients, and bring the soup to a boil. Then reduce and simmer for 30 minutes or until the potatoes are fork tender. 
  5. Serve and enjoy. 

Helpful Tips for Sweet Potato Lentil Soup 

vegan lentil soup

Heavy Duty Pot

I recommend using a heavy duty pot like a Dutch oven as it will create an even heating on the soup. If you use a lighter pot you will find that hot spots can be created and the overall doneness of the soup can vary. 

Cutting Up Vegetables 

Aim to cut up your vegetables into bite-size pieces. It is also important to cut your vegetables into evenly cut pieces. That way all the potatoes and carrots are cooked evenly. 

Variations To Sweet Potato Lentil Soup 

vegan lentil soup

Add More Spices and Herbs 

As you can see I used just a handful of spices and herbs for this recipe. Feel free to adjust the spices to fit your flavor preference if you would like. This would also be delicious with some garam masala or curry powder, or some chili powder for extra spice. If you love those Indian-inspired spices, you'll also enjoy our vegan chana masala, our easy vegan dal tadka, or our Madras lentils.

Mix up the Vegetables 

You are welcome to use any vegetables of your choosing to flavor your soup. You could peel and dice up a Russet or Yukon Gold potato. Or add in some corn or other vegetables to add more flavor. Use whatever is in season!

Try Kale 

Instead of using spinach you could swap with kale. I prefer the flavor of spinach, but kale is a wonderful substitute and also super nutritious.

Sweet Potato Lentil Soup FAQs

vegan lentil soup

How to make the soup creamier? 

You can take out some of the soup and blend it up to puree it. This will then be poured back into the pot and stir to thicken. Or you can add in some coconut milk to add a creamy texture to the soup if you want. 

How to store the sweet potato lentil soup? 

This soup can be stored in the fridge in an airtight container for up to a week. This soup is wonderful for meal prepping for lunches or dinners. 

Best way to warm up lentil and sweet potato soup? 

You can warm it up in the microwave or even on the stovetop in a pan. Just heat on low heat and stir often or it will burn. 

More Tasty Recipes

If you love this Lentil Sweet Potato Soup, be sure to check out these other delicious recipes:

Also try: our Okra Masala Bindi Bhaji.

Also try: our Masala Lentils Sabut Masoor.

Recipe

vegan lentil soup

Sweet Potato Lentil Soup (Vegan & Vegetarian)

4.67 from 12 votes
This Sweet Potato Lentil Soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus it's vegetarian, vegan, and ready in under an hour!
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings

Ingredients

  • 1 cup dry lentils rinsed and drained
  • 1 yellow onion peeled and finely chopped
  • 1 sweet potato large, peeled and chopped into small cubes
  • 2 carrots peeled and sliced
  • 6 cups vegetable broth
  • 2 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 cup fresh spinach roughly chopped
  • 2 to matoes chopped
  • ½ teaspoon smoked paprika
  • 4 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • ¼ cup fresh parsley chopped
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot and add the sliced carrots. Sauté until slightly golden and softened, about 4-5 minutes.
  • Add the onion and garlic and continue cooking for another 4-5 minutes. Until onion begins to soften and turn translucent.
    vegan lentil soup
  • Add the chopped tomatoes and bay leaves. Cook for another 3-5 minutes.
    vegan lentil soup
  • Add the sweet potato, fresh spinach leaves, lentils, smoked paprika, dried oregano, fresh parsley and vegetable broth.
    vegan lentil soup
  • Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
    vegan lentil soup

Nutrition (Estimate per Serving)

Calories: 342kcalCarbohydrates: 55gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2059mgPotassium: 1020mgFiber: 19gSugar: 11gVitamin A: 15552IUVitamin C: 24mgCalcium: 94mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Raw Vegan Strawberry Jam

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Have you tried raw vegan strawberry jam before? Just 3 ingredients is all it takes to make this thick, delicious, nutrient rich strawberry jam. Vegan friendly and perfect for spreading on toast, vegan lemon ginger scones, vegan pumpkin waffles, pancakes, crepes, or even as a sweetener in place of honey - try our vegan apple honey for a vegan-friendly option! 

raw strawberry jam

If you are a lover of strawberries, you have to give this a try. Also, check out my 12 chia seed pudding recipes to whip up as well. Or learn how to make cherry pomegranate refrigerator jam. It is so tasty as well. 

Chia seeds seemed to be the perfect addition to this jam to transform the texture and of course give you extra nutrients and leave you feeling full and satisfied. I also have some delicious vegan strawberry recipes you guys might be interested in. 

This Raw Vegan Strawberry Jam Recipe Is...

  • Made with 3 Ingredients 
  • Easy to Make 
  • Perfect for Using Ripe Strawberries 
  • Spreads Well On Bread and other items 
  • Vegan 
  • Vegetarian 
  • Naturally Gluten Free 
  • Dairy Free 

How to Make Vegan Strawberry Jam 

raw strawberry jam

Full steps for this vegan raw strawberry jam are in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made. 

  1. Start by adding water and chia seeds into a bowl. Stir and let sit for 1 hour. 
  2. Once the chia seeds are a thick paste, you will add the fresh strawberries, and sweetener to a blender. 
  3. Blend until it is pureed. 

Tips for Making Raw Vegan Strawberry Jam 

raw strawberry jam

Blender or Food Processor 

You will want to add all your ingredients into a food processor or high speed blender. Then turn on and let it puree the mixture. 

Scrape Down The Sides 

When blending make sure to take a spatula and scrape down the sides and lift any stuck on bits in the bottom of your blender. Sometimes you will find the berries splatter to the walls and don't puree fully. 

Variations to Raw Vegan Strawberry Jam 

raw strawberry jam

Fruit 

So this is made with strawberries, but you could easily swap it out for any fresh berries you would like. Blueberries, blackberries, raspberries, or any other fruit of choice. 

Sweetener 

So I used a liquid sweetener but this is of course optional. If you don't want to sweeten the jam you do not have too. Or you could use a maple syrup if you prefer. 

Strawberry Jam FAQs

raw strawberry jam

How to know my chia seeds are ready to be pureed? 

You want your chia seeds to become a thick paste in the cup. As the chia seeds soak in the water they will expand. And in around an hour or a bit longer you will find they have swelled nicely and create a thick paste. 

How to store this fresh jam? 

You will want to put the vegan jam in an airtight container and store in the fridge for up to 5 days. Since there are no preservatives, it will spoil faster than a bottle of jam from the store. 

Can you freeze the strawberry jam? 

To be honest I have never frozen chia seeds in a jam. So I can't say for sure if the texture will be different once it thaws from being frozen. I would think the texture could alter a bit. So if you do try let me know in the comments. 

Recipe

raw strawberry jam

Raw Vegan Strawberry Jam

5 from 3 votes
This raw vegan strawberry jam is quick, easy, and made with just three simple ingredients. It's the perfect topping for pancakes, toast, or muffins!
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Prep Time: 10 minutes
Soaking Time: 1 hour
Servings: 8 servings (each about ¼ cup)

Ingredients

  • ½ cup water
  • 2 tablespoon chía seeds
  • 2 cups strawberries fresh, green tops removed
  • 1 tablespoon of liquid sweetener such as stevia, optional
US Customary - Metric

Instructions

  • Mix the wáter and chia seeds together in a small bowl or jar.
  • Let the chia seed mixture rest for at least an hour, until it becomes a a thick paste.
  • Combine the chía seed paste, the fresh strawberries and the sweetener (optional) in a blender
    raw strawberry jam
  • Puree until smooth.
    raw strawberry jam

Notes

  • This vegan strawberry jam is a great topping for pancakes, waffles, or crepes.
  • It's even great layered with dairy-free yogurt as a parfait!
  • Keep in the fridge in an airtight container for up to 5 days.
  • You can substitute other berries or fruits for the strawberries to make a variety of jam flavors.

Nutrition (Estimate per Serving)

Calories: 26kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 2mgPotassium: 67mgFiber: 2gSugar: 2gVitamin A: 6IUVitamin C: 21mgCalcium: 25mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Easy Vegan Coleslaw

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This easy vegan coleslaw is the ultimate side dish to serve up. Loaded with crisp cabbage, red bell pepper, carrots, and paired with a homemade coleslaw dressing. Top with crunchy slivered almonds and green onions. 

vegan coleslaw no mayo

Whether you are needing a potluck side dish or weeknight side, this vegan coleslaw recipe is a must make. It is nutrient rich and loaded with flavor. Tangy, crunchy, and slightly sweet. A vegan side dish that won't disappoint. 

An easy Asian coleslaw recipe that is going to win you over with one bite. Also check out my other slaw recipes. If you like sweet slaws this apple raisin slaw is popular as well. 

This Vegan Coleslaw Recipe Is...

  • Made without mayo 
  • Vegan 
  • Vegetarian 
  • Naturally Gluten Free 
  • Crunchy 
  • Homemade Coleslaw Dressing 

How to Make Vegan Coleslaw 

vegan coleslaw no mayo

Full steps on how to make this vegan coleslaw is featured in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made. 

  1. Grab a mixing bowl and add your coleslaw, red bell pepper and carrots. Then you you will toss to mix the ingredients together. 
  2. Next you will grab a small bowl and add all the ingredients in the dressing, and whisk well. Once it is creamy and no clumps it is mixed enough. 
  3. Pour the dressing on top of the cabbage mixture and toss to coat all the ingredients. 
  4. If you want top with slivered almonds and green onions right before serving. 

Helpful Tips For Vegan Coleslaw Recipe 

vegan coleslaw no mayo

Chop Vegetables Small 

You will want to chop your vegetables into bite size pieces. If the pieces are too large it will make it harder to eat the salad. If you find your coleslaw mix is in too big of pieces you can chop it down as well. 

Marinate Slaw 

If you want you can marinate the coleslaw for 2-3 hours before you serve it. This will help enhance all the flavors and help break down the coleslaw a bit. You can eat it without chilling first, but it will add more flavor. 

Whisk 

I do recommend using a whisk for mixing up the dressing. I find it helps to remove any clumps that are in the dressing, and really incorporates all the seasonings and oils. 

Variations to Vegan Coleslaw 

vegan coleslaw no mayo

Vinegar 

If you don't have a rice vinegar you can use a white wine vinegar. It will alter the flavor a bit but it won't be that noticeable. 

Soy Sauce 

If you are worried about the sodium, you can use a low sodium sauce. Simply use the same amount the 1 tablespoons. 

Cranberries or Raisins 

If you do want to add sweetness to the coleslaw, just add in ¼ cup of raisins or dried cranberries for the salad. 

Vegan Coleslaw FAQs

vegan coleslaw no mayo

Can I use fresh cabbage instead of coleslaw mix? 

Grab a green cabbage and thinly slice it up and use instead of a bag of coleslaw mix. Depending on the size of the cabbage you might use some or all of the cabbage. 

How long will this coleslaw last? 

You can store this coleslaw in the fridge in an airtight container for 3-4 days. You will find with each day the vegetables will soften up a bit. I do recommend eating it within the first 2 days of it being made. 

Can you freeze coleslaw? 

Unfortunately you can't freeze the coleslaw. The vegetables would become very mushy once it is thawed from being frozen. So I recommend only making what you plan to eat. 

Recipe

vegan coleslaw no mayo

Easy Vegan Coleslaw

5 from 2 votes
This tasty vegan coleslaw is loaded with fresh veggies, easy to make in just a few minutes, and tossed with a delicious sweet and savory dressing. Perfect for summer!
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings

Ingredients

  • 1 bag coleslaw mix shredded
  • 1 red bell pepper thinly sliced
  • 1 cup carrots shredded

For dressing:

  • 2 tablespoons olive oil or sunflower oil
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce or tamari
  • juice of 1 lime
  • 1 tablespoon ginger peeled and minced or use ginger paste
  • 1 clove garlic peeled and minced

For topping:

  • ¼ cup slivered almonds
  • 1 pc green onion thinly sliced
US Customary - Metric

Instructions

  • In a large mixing bowl, toss together the coleslaw mix, red bell pepper, and carrots.
    vegan coleslaw no mayo
  • In a separate small bowl, whisk together the olive oil, rice vinegar, sesame oil, soy sauce, lime juice, ginger, and garlic.
    vegan coleslaw no mayo
  • Pour the dressing over the coleslaw mix and toss until the veggies are well coated.
    vegan coleslaw no mayo
  • If desired, top the coleslaw with slivered almonds and green onions before serving.
    vegan coleslaw no mayo

Notes

  • If you prefer your vegan coleslaw more chilled, you can refrigerate for 2 hours before serving.

Nutrition (Estimate per Serving)

Calories: 94kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 148mgPotassium: 213mgFiber: 3gSugar: 3gVitamin A: 3195IUVitamin C: 41mgCalcium: 40mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

25+ Best Vegan Recipes For Summer

by Leave a Comment

We've rounded up our best vegan recipes for summer! From smoothies and muffins for breakfast, refreshing sweet treats like Vegan Strawberry Mango Popsicles and Vegan Banana Pudding to delightful sushi sandwiches and easy one-skillet recipes for meatless lunch or dinners, they're all easy to make and enjoy all through the warm season.

Also try: our zucchini with mint.

best vegan recipes

25+ Best Vegan Recipes For Summer

Breakfast

Salads

Main Dishes

Snacks/Extras

5-Minute Vegan Peanut Butter Dip

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This quick and easy vegan peanut butter dip is perfect for dipping fresh apples, veggies, or spreading on toast or crackers. And it's ready in just 5 minutes!

vegan peanut butter dip
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I whipped this up one afternoon as a quick snack one afternoon when I was craving something a bit sweet. And it's turned out to be one of my new favorite vegan snack!

How to Serve Peanut Butter Dip

I served this vegan peanut butter dip in so many ways, but my favorites are:

  • As a dipping sauce for fresh apple slices.
  • As a topping for celery sticks.
  • Spread on a slice of whole wheat toast for breakfast.

This could even make a great lunch served on a slice of toast alongside a delicious and healthy green smoothie.

Variations

Any nut butter can replace the peanut butter in this dip - try cashew butter or almond butter for a creamy alternative.

This dip does not need to be measured exactly, just throw the ingredients in your blender and blend away. If you need a bit more nondairy milk to get it to blend, add some. If you need more maple syrup or another date to sweeten it, add it. Experiment! It really is hard to mess up this mixture of ingredients. They just go together and come out great.

This is also a great way to incorporate flax seed into your diet. Flax is high in Omega-3 essential fatty acids which are good fats shown to have heart healthy effects. Flax is also high in fiber. In order to absorb these nutrients, the seed must be broken apart in a blender or grinder.

More Vegan Recipes

If you love this vegan peanut butter dip, be sure to check out our other vegan snack ideas or these reader favorites:

Recipe

vegan peanut butter dip

Easy Vegan Peanut Butter Dip

4.80 from 5 votes
This quick and easy peanut butter dip is perfect for dipping fresh apples, veggies, or spreading on toast or crackers.
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Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 6 ¼ cup servings

Equipment

Ingredients

US Customary - Metric

Instructions

  • Blend all ingredients in blender until smooth.
  • Add more nondairy milk if needed and scrape down sides.
  • Serve with apple slices or on toast.

Nutrition (Estimate per Serving)

Calories: 181kcalCarbohydrates: 16gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 107mgPotassium: 196mgFiber: 2gSugar: 12gVitamin A: 6IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Images via Canva Pro.

Vegan Blueberry Pancakes

by Leave a Comment

Pancakes are a staple in my house, especially when I'm planning our Saturday brunch! Pancakes are so satisfying and have a cozy, nostalgic feel to them. Our Vegan Blueberry Pancakes will be your new go-to. They're made with flour, vanilla almond milk, applesauce, and a few other pantry-staple ingredients. They smell great and have that perfect fluffy pancake texture we all know and love.

stack of vegan blueberry pancakes with a slice cut out and fork and syrup on white plate
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One of the best parts about making pancakes is knowing that they'll always be tasty-and our recipe for vegan pancakes isn't any different. This recipe has been taste-tasted by even the pickiest of eaters and still checks out as being absolutely DELISH!

Our blueberry pancakes follow a simple recipe. They're a perfect meal to get your littles involved in making. They'll have a blast measuring and mixing, and before you know it, the pancakes will be ready to enjoy!

This Vegan Blueberry Pancakes recipe is...

  • Easy to make
  • A one-bowl recipe
  • Great for making with your littles
  • Perfect for Saturday brunch
  • Loaded with nutrient-packed blueberries
  • Fluffy and scrumptious

How to Make Vegan Blueberry Pancakes

how to make vegan blueberry pancakes collage
  1. Preheat a nonstick skillet over medium heat.
  2. Whisk together dry ingredients in a large bowl.
  3. Add wet ingredients and stir until combined.
  4. Fold in blueberries until evenly distributed.
  5. Cook the pancakes until they're golden brown on both sides.
  6. Serve warm topped with fresh blueberries and maple syrup.

Full directions for how to make Vegan Blueberry Pancakes are in the printable recipe card at the bottom of the post.

Tips & Tricks for Vegan Blueberry Pancakes

stack of vegan blueberry pancakes on white plate on top of wooden cutting board on marble countertop

Large Bowl

This is a simple one-bowl recipe which means all of the ingredients get mixed together in one large mixing bowl. Make sure to choose a large enough bowl that will give you enough room to mix everything. Choosing a large enough bowl will decrease any spillage.We love this stainless steel mixing bowl set.

Whisking Benefits

You've probably seen the word "whisk" countless times in recipes, but do you know why? Whisking accomplishes two things at once: it mixes the ingredients and incorporates air. The shape of the whisk allows the wires to grab all of the batter around the bowl, mix, and bring in air. Because of this, whisking usually results in a fluffy result-in this case, extra fluffy pancakes!

If you don't own a whisk already, here are a few to consider:

Baking Powder

Baking powder is an important ingredient in our pancakes, and it's crucial that your baking powder is fresh and active. Usually, baking powder has a shelf life of anywhere from 6-12 months.

To test if your baking powder is active, simply drop half a teaspoon into boiling water. The water should bubble up quickly. If it doesn't, then the baking powder isn't active, and you'll need to replace it in order to make a recipe successfully.

Brunch Deliciousness

If you're anything like my family and me, then you LOVE brunch! Our blueberry pancakes are a perfect addition to any brunch plan. Here are a few other brunch-y ideas to try:

Variations to Vegan Blueberry Pancakes

Pancake Toppings

I topped our pancakes with fresh blueberries and a drizzle of maple syrup. A few other pancake topping ideas include jam, lemon and sugar, vegan apple honey, and for a gluten-free option our almond flour pancakes are excellent. Also try vegan bacon and maple syrup.

Vegan Blueberry Pancakes FAQs

close up stack of vegan blueberry pancakes topped with blueberries and syrup on white plate on wooden board

Why don't my pancakes have the right texture?

The texture of pancakes depends a lot on the quality of the ingredients used and the process of combining them. To have the best tasting pancakes, use fresh ingredients. Additionally, avoid overmixing the batter; simply whisk until combined.

How do you know when to flip the pancakes?

The common mistake when making pancakes is trying to flip them too early. Many people flip their pancakes right after the batter bubbles; however, you should wait until the batter bubbles pop and don't bubble anymore. This indicates that the underside is cooked (because the hole is not filling up with more batter to bubble again), and it's ready to flip.

Recipe

vegan blueberry pancakes

Vegan Blueberry Pancakes

4.67 from 3 votes
Pancakes are a staple in my house, especially when I'm planning our Saturday brunch! Our Vegan Blueberry Pancakes will be your new go-to.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 pancakes

Ingredients

  • 1 cup flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup vanilla almond milk
  • ⅓ cup applesauce
  • 2 tablespoon oil
  • ½ cup blueberries
US Customary - Metric

Instructions

  • Preheat a nonstick skillet over medium heat.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    vegan blueberry pancakes
  • Add the almond milk, applesauce, and oil, and stir until combined
    vegan blueberry pancakes
  • Mix well-some lumps are okay.
    vegan blueberry pancakes
  • Fold in the blueberries until evenly distributed.
    vegan blueberry pancakes
  • Cook the pancakes in the preheated pan, using a ¼ cup measuring cup to scoop the batter.
    vegan blueberry pancakes
  • Flip once after 3-4 minutes, then cook an additional 3-4 minutes or until both sides are lightly golden brown.
    vegan blueberry pancakes
  • Serve pancakes warm with additional blueberries and some maple syrup.
    vegan blueberry pancakes

Nutrition (Estimate per Serving)

Calories: 112kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 200mgPotassium: 32mgFiber: 1gSugar: 5gVitamin A: 8IUVitamin C: 1mgCalcium: 81mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Old-Fashioned Vegan Stew

by 18 Comments

This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy, savory broth. This vegan stew is great for dinner and tastes delicious reheated the next day too. 

bowl of old-fashioned vegan stew
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This vegan stew is loaded with carrots, celery, potatoes, mushrooms, peas, and more. This has quickly become one of my all time favorite vegan stews. Give it a try and let me know how you enjoy it!

This Old-Fashioned Vegan Stew recipe is...

  • An old-fashioned classic stew 
  • Loaded with nutrient-rich veggies 
  • Thickened with a roux base 
  • Made with flavorful fresh herbs
  • Great for meal prepping

How to Make Old-Fashioned Vegan Stew 

how to make old-fashioned vegan stew collage
  1. Add oil to a pot. Cook onion and garlic on medium heat until translucent. 
  2. Add potatoes, carrots, peas, and mushrooms, and cook. 
  3. Add herbs, broth, tomatoes, soy sauce, and vinegar. Stir and bring to boil. 
  4. Make cornstarch slurry and stir in to thicken soup. 
  5. Turn down heat, cover, and let simmer. 

Full directions for how to make Old-Fashioned Vegan Stew are in the printable recipe card at the bottom of the post.

Tips & Tricks for Old-Fashioned Vegan Stew 

close up spoonful of old-fashioned vegan stew

Cutting the Vegetables 

Make sure that when you are chopping the vegetables for this stew, you cut everything into true bite-size pieces. You don't want super large chunks of vegetables, as they will be hard to eat. 

Sauté the Garlic & Onions 

When you sauté the onion and garlic, it helps to really enhance the deep flavor of this vegan stew. The sautéed vegetables will give your stew a rich and hearty flavor. If you don't sauté the onions and garlic, as some people do to save time, you will find that they have a sharper flavor. 

Use a Heavy Duty Pot 

Using a Dutch oven or other heavy duty pot is great as it will provide an even cooking surface for the stew. Cast iron is a good choice as well. If your pot isn't sturdy, it can create hot spots and your veggies will vary in doneness. 

Variations to Old-Fashioned Vegan Stew 

ingredients in pot for old-fashioned vegan stew

Add Rice or Quinoa 

Barley, rice, and quinoa are all great additions to this veggie-packed stew. Adding any of these grains will make your stew a lot heartier. I would recommend tossing some in if you feel you want a bit more depth. 

Mix in Pasta 

You can also add some vegan-friendly pasta to your stew. Just add it in at the end of the cooking time. Adding pasta will add more carbs to your soup but also allow the stew to stretch a bit more and feed a larger crowd.

Different Vegetables

You can mix in other varieties of veggies to your stew, as well. I used what I had on hand, but you can swap out different vegetables depending on what you have in your fridge and what's in season. For example, you could toss in some squash, zucchini or cauliflower! 

Old-Fashioned Vegan Stew FAQs

white bowl of old-fashioned vegan stew sitting in front of a gray cooking pot

How do you know when the stew is done? 

You will know your stew is done when the potatoes are fork tender. When the potatoes are done, you can take your stew off the heat. However, I like to cook mine a bit longer as it helps blend the flavors even more. 

Why add in the cornstarch slurry? 

Cornstarch and water combined - referred to as a slurry - is a thickening agent used for thickening soups, stews, and more. I find that a cornstarch slurry is great for thickening dishes without altering the flavor of the recipes you are cooking. 

How do you store leftovers? 

Store your leftover stew in the fridge for 3-5 days. When you want some, you can simply warm it up in the microwave or over low heat on the stove. Just make sure to stir your stew periodically as it reheats- it will burn if left to simmer too long. 

More Tasty Vegan Recipes

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

Also worth trying: our vegan creamy mushroom pasta.

Also worth trying: our yellow squash soup.

Also try: our Creamy Pasta And Butternut Squash Casserole.

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!

Recipe

vegan irish stew

Old-Fashioned Vegan Stew

4.88 from 62 votes
This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy broth base.
Print Pin Save
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 2 tablespoon olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 3 large carrots sliced
  • 2 stalks celery sliced
  • 2 cups baby potatoes halved
  • 1 cup white mushrooms sliced & quartered
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning
  • 2 cups vegetable broth
  • 19 oz diced tomatoes canned with garlic
  • 3 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 sprigs rosemary
  • small bunch fresh thyme
  • 2 tablespoon cornstarch
  • 3 tablespoon water
US Customary - Metric

Instructions

  • In a large pot, heat olive oil, then add onion and garlic; sauté 3-4 minutes or until onion is translucent.
    vegan beef stew
  • Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.
    vegan beef stew
  • Cook for 2-3 minutes.
    vegan irish stew
  • Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
    vegan irish stew
  • In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
    vegan irish stew
  • Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
    vegan irish stew
  • Serve.
    vegan irish stew

Nutrition (Estimate per Serving)

Calories: 244kcalCarbohydrates: 39gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1282mgPotassium: 974mgFiber: 7gSugar: 12gVitamin A: 8362IUVitamin C: 48mgCalcium: 99mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Banana Pudding

by 1 Comment

With just a few simple ingredients you can serve up this creamy and delicious Vegan Banana Pudding! Full of sweet banana flavor, this pudding is sure to be a hit with the whole family. Add a dollop of creamy vegan whipped cream and dig in!

two bowls of vegan banana pudding with banana slices on top
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Craving a little something sweet? Whip up this simple vegan banana pudding in just 15 minutes, then pop it in the fridge to chill. This easy dessert is one of our family favorites!

This Vegan Banana Pudding recipe is...

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

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

How to Make Vegan Banana Pudding 

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

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

Tips & Tricks for Perfect Vegan Banana Pudding! 

vegan banana pudding cooking on the stove

Use Very Ripe Bananas 

Make sure to use very ripe bananas for this recipe. In fact, it's best if they are a bit overripe. Then you'll want to mash them up with a fork, working out any large lumps so your pudding has a nice creamy texture.

Stir Frequently 

You have to stir the pudding a lot while it is on the stove. If you don't keep stirring, the pudding may burn on the bottom of the pot and ruin your dessert.

Use a Food Processor 

If you want a very creamy pudding with no banana chunks at all, you can use a food processor to pulse the banana mixture. The consistency will also be a bit thinner if you use this method.

Banana Pudding Variations

ingredients for vegan banana pudding in a pot on the stove

Alternative Sweeteners

I used maple syrup for this recipe. But if you want, you can swap the syrup with an artificial sweetener, like Stevia, to cut out some of the sugar content. 

You can also substitute the maple syrup with agave syrup or vegan apple honey for a vegan-friendly sweetener, or regular honey (a non-vegan option) if you prefer.

Add a Dash of Turmeric 

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

Make a Parfait 

You can use this Vegan Banana Pudding to make some tasty vegan parfaits. Use graham crackers or granola for the first layer of your parfait. Then add a layer of pudding and a layer of vegan whipped cream! This makes a delicious vegan breakfast or dessert.

Add Toppings

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

FAQs

bowl of vegan banana pudding with spoon

Is coconut cream the same thing as coconut milk? 

Coconut cream and coconut milk are not the same, so make sure you buy canned coconut cream. Coconut cream is ultra thick and gives the banana pudding that rich flavor and creamy texture. 

What does the cornstarch do in this recipe? 

The cornstarch in this recipe helps to thicken the pudding while it cooks on the stove. Without cornstarch, your pudding would take a lot longer to reach the desired consistency, if it ever did at all.

How can I make this pudding less sweet? 

If you want to tone down the sweetness of this pudding, simply use less maple syrup. If you prefer less sweet, start with ¼ cup and add more from there.

How should I store banana pudding? 

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

More Vegan Recipes

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

Recipe

vegan banana pudding

Vegan Banana Pudding

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

Ingredients

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

Instructions

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

Notes

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

Nutrition (Estimate per Serving)

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

Vegan Mango Ice Cream

by 1 Comment

You only need 3 ingredients to make this creamy and delicious real-fruit Vegan Mango Ice Cream! This vegan ice cream is made using coconut milk and organic sugar. A delicious dessert, this mango ice cream is perfect to whip up and enjoy after a long day. 

bowl of vegan mango ice cream with puree on top

If you are a fan of mangos, consider making yourself a batch of this simple mango dessert. This dessert has such a creamy texture that it literally melts away in your mouth! You can have this ice cream whipped up and in the freezer in 30 minutes, no ice cream churner required.

Top off your fresh mango ice cream with some homemade magic shell or serve it alongside some tasty Vegan Vanilla Cake. If you want to get really creative, you can use it to make some homemade ice cream sandwiches!

How to Make Vegan Mango Ice Cream

how to make vegan mango ice cream collage
  1. Start by adding your mangos to the food processor. Mix until smooth. 
  2. Add mango and sugar to a pot on the stove and simmer. 
  3. Once a thick jam-like texture, place mixture back into the food processor and blend with coconut milk. 
  4. Pour mixture into freezer-friendly container, and freeze until hardened. 
  5. Scoop and enjoy!

Tips & Tricks for Vegan Mango Ice Cream 

food processor full of mango chunks for vegan mango ice cream

Food Processor 

I recommend using a food processor to make this ice cream. You can also try using a high powered blender, but it has to be good quality. I prefer using a food processor because it mixes your ingredients to create that ultra creamy ice cream texture!

Stir Frequently 

When you are cooking, make sure to stir the mango mixture frequently. Because this mixture has a lot of sugar, it will burn if you let it sit without stirring. 

Freezer Container 

You can buy special containers for no-churn ice cream. Or you can just use a regular loaf pan! Just cover the pan with two layers of aluminum foil to keep it from getting freezer burned. 

Variations to Vegan Mango Ice Cream

loaf pan full of vegan mango ice cream

Mix-Ins

Consider mixing in some unsweetened coconut flakes, chopped nuts, or even mini pieces of white chocolate! Just add the mix-ins to your ice cream right before you pour the mixture into your freezer container.

Replace Sugar 

If you don't want to use organic sugar, you can use agave or maple syrup instead. Either option will still sweeten the ice cream without using classic sugar. No matter what kind of sweetener you use, you will still cook your ice cream the same. 

Fresh vs Frozen

You can use fresh or frozen mango for this recipe. You can choose which kind of mango you want to use-this ice cream recipe will work either way!

Other Fruit 

Try mixing in some raspberries, strawberries, or other fruit for added flavor. I love a good mango kiwi ice cream!

Vegan Mango Ice Cream FAQs

vegan mango ice cream in a loaf pan with scoops rolled out on top

How long does it take for this ice cream to freeze? 

You ice cream will take around 4-6 hours to completely freeze. Or, if you can, just make it the night before you want to eat it! Your ice cream will have a softer texture when you pour it into the pan, but it will firm up in the freezer.

Why is my ice cream hard to scoop? 

No-churn ice cream can be harder to scoop than regular ice cream. When you want to eat some no-churn, let it sit on the counter for 5-10 minutes first. This will soften the ice cream enough to make scooping easier.

Alternatively, you can soak your ice cream scoop in really hot water. Then let the excess water drip off and scoop your ice cream! 

How long can I store this vegan ice cream? 

You can store your ice cream in the freezer for up to 2-3 months. This ice cream is best eaten sooner than later, as ice crystals can begin to form and alter the flavor. You need to keep your ice cream in a really airtight container to prevent too many ice crystals.

Recipe

vegan mango ice cream

Vegan Mango Ice Cream

5 from 6 votes
You only need 3 ingredients to make this creamy and delicious real-fruit Vegan Mango Ice Cream. It's the perfect summer treat!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Freezing Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6 serving cups

Ingredients

  • 2 cups mango cubed, fresh or frozen
  • ¼ cup organic sugar optional
  • 2 cups coconut milk full fat
US Customary - Metric

Instructions

  • Place cubed mangos in a food processor.
    vegan mango ice cream
  • Process the mangos until smooth
    vegan mango ice cream
  • Mix the mango puree and sugar in a small saucepan and simmer for about 10 minutes, or until thickened into a jam-like consistency. Stir frequently.
    vegan mango ice cream
  • Pour the mango mixture back into the food processor (or blender). Add the coconut milk and process until smooth.
    vegan mango ice cream
  • Transfer ice cream mixture into a freezer-safe container and cover.
    vegan mango ice cream
  • Freeze for at least 4 hours before serving.
    vegan mango ice cream

Notes

  • Simmer the mango puree on a low heat to avoid burning.
  • Allow the finished ice cream to sit at room temperature for about 10 minutes before trying to scoop. This will help soften the ice cream slightly.
  • You can replace the sugar in this recipe with a bit of maple syrup or agave if you prefer.
  • You can use fresh or frozen mango chunks.

Nutrition (Estimate per Serving)

Calories: 214kcalCarbohydrates: 19gProtein: 2gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 258mgFiber: 1gSugar: 16gVitamin A: 595IUVitamin C: 21mgCalcium: 20mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

35 Vegan Cookie Recipes

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35 vegan cookie recipes

It's cookie time! It's no secret that I have a big sweet tooth, and nothing quite hits the spot like a fresh baked cookie.

So I've gathered up all of my most popular vegan cookie recipes right here. From chocolatey crinkle cookies, to fluffy pumpkin cookies, to healthyish granola cookies - there's a vegan cookie here for everyone!

35 Vegan Cookie Recipes

Here are all my favorite vegan cookie recipes - straight from a vegan food blogger and cookbook author!

If you love these cookie recipe, be sure to check out these other delicious vegan desserts:

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 - including our new vegan Greek pasta salad!

Vegan Pasta Salads

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

Also try: our creamy asparagus and pea pasta.

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!

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. 

Also worth trying: our vegan fudgesicles.

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.
Print Pin Save
Prep Time: 15 minutes
Freezing Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 popsicles

Ingredients

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

Instructions

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

Notes

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

Nutrition (Estimate per Serving)

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

Copycat Vegan Big Mac Sauce

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

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

close up burger with vegan Big Mac sauce

This Copycat Vegan Big Mac Sauce is... 

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

How to Make Copycat Vegan Big Mac Sauce

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

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

Vegan Burger Recipes

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

Tips & Tricks for Copycat Vegan Big Mac Sauce 

burger with vegan Big Mac sauce on a plate

Vinegar 

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

Make Ahead

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

Variations To Copycat Vegan Big Mac Sauce 

Pickle Relish 

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

Mustard 

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

Copycat Vegan Big Mac Sauce FAQs 

burger with vegan Big Mac sauce

How do you use Big Mac Sauce? 

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

How do you store Big Mac sauce? 

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

Can you freeze Big Mac sauce? 

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

Recipe

how to make vegan big mac sauce

Copycat Vegan Big Mac Sauce

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

Ingredients

US Customary - Metric

Instructions

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

Nutrition (Estimate per Serving)

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

Vegan Mashed Potatoes

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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

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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:

Also try: our Easy Portobello Burgers.

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
  • Vegan Mozzarella Sticks - a crowd-pleasing hot appetizer that disappears fast.

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:

Also worth trying: our olive and sun-dried tomato tapenade.

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.
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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

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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.
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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)

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

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

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

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

These vegan blueberry muffins are:

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

Let's get baking!

vegan blueberry muffins piled high

Ingredients & Substitutions

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

How to make vegan blueberry muffins

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

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

mixing the muffin batter

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

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

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

Allow to cool down for around 10 minutes before serving.

putting the muffin batter into a muffin tin

Tips & Tricks

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

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

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

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

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

vegan blueberry muffin with a bite taken out of it

More Delicious Recipes

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

Also try: our Pumpkin Chocolate Chip Muffins.

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.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 muffins

Equipment

  • Conventional oven
  • Muffin tin
  • Mixing bowl x 2

Ingredients

US Customary - Metric

Instructions

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

Nutrition (Estimate per Serving)

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

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

No ratings yet
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.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 bread rolls

Equipment

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

Ingredients

US Customary - Metric

Instructions

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

Nutrition (Estimate per Serving)

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

Vegan Spinach Artichoke Dip

by 1 Comment

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.
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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.

Also worth trying: our vegan pumpkin mac and cheese.

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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.
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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:

Also worth trying: our miso butternut squash soup.

Recipe

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.
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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.

5 Easy, Festive Vegan Main Dishes for Easter

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Making vegan main dishes for your Easter dinner menu that are festive as well as easy is completely do-able! Enjoy a compassionate holiday by choosing one or two from among these VegKitchen favorites.

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!

Roasted Seitan with Peppers and Mushrooms

Above, this hearty Roasted Seitan, Peppers, and Portabellas is so easy to throw together, yet makes a festive main dish for this and other special occasions. 

Citrus-roasted tofu

Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation of Citrus-Roasted Tofu, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish.

Vegan tofu and vegetable lasagna

You can't go wrong with Dianne Wenz's Vegan Spinach-Mushroom Lasagna. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your guests will think you slaved away in the kitchen for hours. For another fresh, veggie-forward option, our vegan zucchini lasagna makes an equally impressive centerpiece.

Spring vegetable tart

This Spring Vegetable Tart looks like a work of art, but it's so easy to accomplish. Puff pastry isn't the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive.

Vegan Pasta Primavera recipe

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it's so chockfull of spring vegetables that it makes quite a heaping helping and makes a fitting addition to your festive meal.

And if you're looking for more delicious Easter-worthy recipes - be sure to check out these 80+ vegan Easter recipes or these tasty vegan Easter desserts.

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.

Also try: our creamy asparagus and pea pasta.

Also try: our vegan chocolate orange cake.

Also try: our cream of asparagus soup.

Also try: our glazed baked onions.

Also try: our Vegan Greek Pasta Salad.

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

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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!

Also worth trying: our vegan sweet potato brownies.

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.
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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
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  • Recipe Development and Photography
  • Cross-Promotions with our Family of Websites!

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

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    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!

    Also try: our Glazed Baked Onions.

    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. For a delicious waffle pairing, try these vegan pumpkin waffles, or spread it over vegan lemon ginger scones for a delicious twist. 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.

    Also worth trying: our vegan sloppy joes.

    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. 

    Also try: our Italian Style Vegan Sausage And Peppers.

    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

    No ratings yet
    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