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Vegan Breakfast Casserole – No Eggs! Shocking But True!

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Vegan Breakfast Casserole for that special occasion!  Cheesy and creamy, and oh so good. Made with the help of your favorite vegan sausage, Just Egg, a hearty crusty loaf of bread, silken tofu, nutritional yeast, onions, peppers, and seasonings.   This special occasion breakfast bake is naturally egg-free and dairy-free and is sure to be a hit with your vegan crowd.breakfast casserole on white plate with fork with fruit cup in crystal dish with tet overlay

Is it even possible to make a vegan breakfast casserole?

You know, the kind with eggs and sausage? The one you let sit overnight and pop it in the oven the next morning for a special breakfast bake? With the help of some of the vegan “fun” foods, the answer is yes, you can!

Don’t hate me…At Veggie Fun Kitchen we are normally about using whole foods – as in mostly plants!  We recreate family favorites the plant-based way.

Special Occasion Meals

Sometimes though, there are special meals that you just can’t recreate and veganize without a little help from the vegan processed foods. (Read more about when I realized it is okay to have the occasional special treat.)

This is a special occasion breakfast casserole and not an everyday meal. Go ahead and celebrate your loved ones and make them this vegan breakfast casserole for a special occasion.  That’s 0kay because tomorrow you can go back to stir-fry, kale,  and garbanzo beans.a cut slice of vegan breakfast casserole

For some other delicious special occasion recipes, try my Lasagna with Cashew Bechamel or my Stuffed Shells with (Vegan) Ricotta Cheese – both are so good! And you can’t go wrong with Pumpkin Pie! Yes, all vegan!

The FAQs About This Vegan Breakfast Casserole Recipe:

Read through the FAQs section for some pro tips, and suggestions that will help you make this special occasion breakfast casserole the best it can be!

Special Vegan Products used:ingredients for breakfast casserole including vegan sausage. nutritional yeast,silken tofu, agar powder, just egg product

  • Vegan sausage of choice.  I have used a variety of types. The Beyond Sausage from Beyond Meat as well as Litelife Gimme Lean Veggie Sausage both work well.  I’d love to hear which vegan sausage you use!
  • Just Egg, egg replacer. You can find Just Egg at most grocery stores in the refrigerated section next to the liquid eggs. If your grocer a special vegan section, it might be found there.  You will need two bottles and it can be costly.  FYI – some Costco stores now carry Just Egg at nearly half price.

    two bottles of Just Egg
    Just Egg along with silken tofu makes a very realistic egg-like texture.
  • Silken tofu. This is different from the regular tofu you might find in the refrigerated section.  As the name implies, it has a more silken or creamy texture than regular tofu and needs to be handled more gently.  In fact, it only needs to be drained; pressing it will cause it to fall apart. I have not found silken tofu at my grocery store. You might be able to find it in an Asian Market.    I order mine from Amazon (affiliate link).
    • The recipe calls for “firm” silken tofu.  If you can only find extra-firm or soft, that is fine – as long as it is silken.
  • Black Salt (optional) – This not actually black and doesn’t really taste like salt.  It is pink/gray with a sulfur-like flavor. It will give your eggless casserole an egg-like taste. I say optional because not everybody likes an eggy taste.  You might find this salt in an Indian market. If not, you will need to order yours from Amazon (affiliate link).
  • Agar agar powder.  Agar agar is used in place of gelatin in vegan cooking. It is derived from seaweed. I use it in my baking as well.   You will probably need to order this from Amazon. Let me know if you find it in your local market.  If you don’t use it, the flavor will not be affected. It won’t set up as well though. It is a useful item to have for your vegan pantry. Here is the (affiliate) Amazon link to purchase agar agar powder.
  • Nutritional yeast. This is different from baker’s yeast or brewer’s yeast and can sometimes be found in the health food section of your grocery store.  I buy mine from Amazon though and this is the brand I like best (affiliate link):

Making the Sausage/Veggie Mixture:

  • This recipe calls for a cup each of chopped onion and chopped bell pepper. When I make this breakfast bake, I am typically preparing it the night before. LATE the night before.  At that point, I don’t have the energy to chop onions and peppers. I take a little shortcut and buy pre-chopped from my grocer’s produce department. It works perfectly and will not affect the quality or taste.  You’re welcome!chopped onions and peppers in plastic containers
  • I have used both Beyond Sausage and Litelife sausage. They both taste really good. Use the vegan sausage of your choice. You will need to take extra care to cut and crumble it as it is cooking. It honestly won’t crumble as easily as a meat sausage would.
  • The vegan sausage I have bought comes in 14-ounce packages. If yours is 16 ounces – that is fine.
  • I use a non-stick pan as well as a little oil to saute and cook the vegetables and sausage. Vegan sausage does not have a lot of fat and so needs a little extra so that it won’t stick.
  • Wait until AFTER the sausage mixture cooks to taste and season.  I can’t predict what your particular brand of sausage will taste like, and you may or may not want to add additional salt or spice.

Making the Egg Mixture:

  • In the past, I  made this eggless breakfast casserole using only silken tofu. It was not quite right though. I was very aware it was a tofu dish (read more to learn of my dislike for blatantly tofu dishes.) Just Egg has been a game-changer.  If you haven’t tried it yet, it really does cook up like scrambled eggs.
  • Using only Just Egg was not enough either. It cooks up like a scrambled egg but made the casserole too dense when using only Just Egg. Adding back in the silken tofu made this casserole more realistic “egg” dish.piece of breakfast casserole on white plate with fork. Fruit cup in the background

More Questions and Answers About the Recipe for Vegan Breakfast Casserole:

  • What kind of bread should I use? Is bread even vegan?

    • My favorite type of bread is a crusty loaf I buy in my grocer’s bakery department. The slices are usually a little thicker and the bread doesn’t fall apart while soaking overnight.loaf of sliced bread held in the hand
    • I used to use sourdough bread.  It does lend a tangy flavor.  Lately, though I’ve just been using a nice white hearty loaf.
    • Yes, you can find vegan bread! It probably won’t be labeled or certified as vegan though. Just read your label! At the bottom of the nutrition information, it will say if it contains eggs or dairy. Another ingredient to watch out for is L-cystine. This can be derived from hair or feathers. Read this article “7 Sneaky Non-Vegan Ingredients” by The Spruce Eats to learn more.

  • What is Silken Tofu? Is it the same as the tofu in my grocer’s refrigerated sections?

    • Silken tofu is not the same as the tofu you will find in your grocery store. It is shelf-stable and so you might find it elsewhere at the grocery store. I have not been able to find it in my small town. I order my silken tofu from (affiliate link) Amazon. It requires special handling because it is more delicate. Don’t press the liquid out of it, just gently drain.

  • Do I have to use Black Salt?

    • No. Black salt actually tastes like sulfur and will help your egg-less egg casserole taste more like eggs. If you don’t like an egg taste, then leave it out. (Affiliate Link)

  • Why is turmeric powder used?

    • The turmeric powder is used for its yellow color. The vegan breakfast bake is egg-free and even though the Just Eggs are yellow, they are not yellow enough when mixed in with everything else. Your casserole will come out a very pale yellow/grayish if you don’t use turmeric powder.

  • How long does the casserole cook and how will I know it is done?

    • The directions are for 1 hour-with up to up to 15 minutes more. After an hour give it a little wiggle and see if the middle is set up. Cook up to 15 minutes more if necessary but check every five minutes.

  • Should I cover the casserole while it is cooking?

    • No, cook it uncovered. You are probably thinking about the breakfast casserole made with eggs.  That one was usually covered to allow the eggs to cook.  I have found though that this eggless casserole will become too soggy if covered.

  • Shouldn’t there be cheese? I remember cheese in my breakfast casserole. 

    • Let me just put this out there – so far I have not found a vegan cheese that tastes the same or melts the same in a recipe as cheese made with dairy.  Perhaps you have, so let me know.
    • Because we use nutritional yeast as an ingredient, it will have a cheesy taste. Adding in the vegan cheese just made it…nasty.
    • If you really miss having cheese in your breakfast casserole, save it for the last 10 minutes of cooking and just sprinkle on top for aesthetics.  But really, you won’t miss it.

      breakfast casserole with cheese on top
      Add some (optional) vegan cheese on the top the last 10 minutes of cooking.

Items I Found Useful in Making this Recipe (affiliate links):

There are a lot of specialty items for this recipe.  Perhaps you can find them at the grocery store as well.  Here are some Amazon links if you can’t.

breakfast casserole white pan with text overlay

a cut slice of vegan breakfast casserole

Vegan Breakfast Casserole

This special occasion vegan breakfast casserole is made with your favorite vegan sausage, Just Egg, silken tofu, nutritional yeast, and a crusty loaf of bread.
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: special occasion breakfast casserole, vegan breakfast casserole, vegan eggs, vegan sausage
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Refrigerated Resting Time: 8 hours
Total Time: 9 hours 45 minutes
Servings: 12
Calories: 207kcal
Author: Cindy Rainey

Ingredients

  • 5 cups bread cubed *see note for suggestions

Sausage and Vegetables

  • 1 cup white or yellow onion chopped
  • 1 cup bell pepper - any color chopped
  • 2 Tablespoons avocado oil
  • 14 ounces vegan sausage of choice *see note about amount
  • 1/2 teaspoon cayenne pepper *to taste - see recipe note
  • 1/2 teaspoon salt *to taste - see recipe note

"Egg" Mixture

  • 12.3 ounces silken tofu firm
  • 2 cups unsweetened plant milk of choice I used cashew
  • 24 ounces Just Egg (Egg Replacer) Two 12 ounce bottles
  • 1/2 teaspoon black salt *optional - see recipe note
  • 1 teaspoon mustard powder
  • 1 teaspoon turmeric powder for coloring
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon agar agar powder link in notes
  • 2 Tablespoons chives more for topping

Optional

  • 2 cups vegan cheese
  • chives for topping

Instructions

  • Cube about 5 slices of sourdough bread for a total of 5 cups. Put in a large bowl and set aside.
  • Grease a 9x13x2 casserole baking dish. I use vegan butter for flavor. You can also spritz with cooking spray.

Sausage and Vegetables

  • Chop vegetables and saute in a non-stick pan with 2 Tablespoons of oil for about two minutes.
  • Add in the vegan sausage. Break it up as it is cooking if necessary for a crumbly texture. Continue sauteing for about 6 minutes or as per package directions. Set aside.
  • This is the time to taste and add salt and cayenne pepper if necessary. Depending on the flavor of the vegan sausage you use, you may or may not want any.

"Egg" Mixture

  • In a mixing bowl, beat together the silken tofu and plant milk until smooth. The silken tofu will still have tiny lumps similar to ricotta cheese. That's okay.
  • Add in Just Egg, black salt (optional - see note), turmeric powder, mustard powder, agar agar powder (see note), chives, and nutritional yeast. Stir until well mixed.
  • Along with the sausage mixture, pour over the cubed bread and stir so that all bread pieces are moistened.
  • Pour into the prepared casserole dish. Cover well and set in the refrigerator for at 8 hours - or overnight.

Baking and Finishing - after 8 hours

  • Take the refrigerated casserole out and set on the counter for about 30 minutes while the oven is preheating.
  • Preheat your oven to 325°
  • Cook uncovered for 1 hour.
  • Pull out of the oven, and check for doneness. Give is a little jiggle. It should be mostly solid in the middle. It will firm up slightly when sitting. Put back into the oven for up to 10 minutes if it needs a little more time to firm up.
  • Top with chopped chives. Allow cooling for about 10 minutes before cutting into the casserole. Serve with some fresh fruit for a balanced breakfast.
  • OPTIONAL: You can sprinkle a little vegan cheese on the top during the last 10 minutes of cooking. The casserole is fine without it. In fact, unless you have a brand of vegan cheese you really enjoy, leave it off.

Notes

  • Use a crusty loaf of bread with thick slices if available. I haved used sourdough and regular bread. I enjoy the taste of both, but the sourdough has a more tangy flavor.  Read the nutrition label of the bread for vegan compliance. 
  • Agar agar is a powder used in vegan baking and cooking.  I have only found it online on Amazon (affiliate link). If you don't use it the flavor won't be affected but it might not set up as well. It will actually be a handy ingredient in your vegan pantry and is used in many of the recipes on Veggie Fun Kitchen.
  • Silken tofu is not the same as regular tofu.  It is usually shelf stable and is not found in the refrigerated section like regular tofu is.  You might find it in an Asian market.  I cannot find it at my grocery store and order from Amazon (affiliate link). I've use firm and extra firm silken tofu. That does not matter BUT you MUST use the SILKEN tofu.
  • Use any vegan sausage of your choice. The recipe calls for 14 ounce. If your sausage comes in a 16 ounce package, that is fine. 

Nutrition

Calories: 207kcal | Carbohydrates: 19g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Sodium: 705mg | Potassium: 327mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11.5% | Vitamin C: 21.1% | Calcium: 13.7% | Iron: 54.3%

breakfast casserole on white plate with fork and in white baking dish with text overlay

Vegan Pumpkin Muffins with Pecans

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Moist and flavorful Vegan Pumpkin Muffins with Pecans. Made with pumpkin pie spices, coconut oil, and tahini.  This recipe for pumpkin pecan muffins uses canned pumpkin and can be enjoyed any time of the year.pumpkin muffins with text overly

I love a pumpkin muffin. And I don’t always want to wait for fall!  Guess what? You can buy canned pumpkin and make these delicious pumpkin muffins any time of year. I love these moist flavorful muffins along with a cup of coffee in the morning. And they make a great after school snack for the kiddos!

If you are looking for some other pumpkin sweets, try my Pumpkin Cookies with Chocolate Chips or my Apple Pumpkin Bundt Cake. Both winners!

To Make These Vegan Pumpkin Muffins You Will Need:

  • organic white and brown sugars
  • whole wheat flour
  • old fashioned oats
  • baking powder
  • agar agar powder
  • pumpkin pie spice, ground cinnamon, salt
  • Medjool dates
  • plant milk (I used cashew milk)
  • canned pumpkin
  • apple cider vinegar
  • vanilla
  • tahini paste
  • coconut oil
  • chopped pecans

There are optional toppings. Ingredients for a crumb topping is included in the recipe card. You may also frost. Try my Crazy Good Salted Caramel frosting. (But double it).three frosted pumpkin muffins on a plate

The FAQs on the Vegan Pumpkin Muffin with Pecans Recipe:

Make sure you read through the FAQs on this post for some pro tips and to get ideas for the three different topping options.

What is Agar Agar?

Agar agar – or agar powder is a substance made from seaweed that a lot of vegan cooks use as a substitute for gelatin.  I also find it useful to use in my vegan baking. If you choose to not use it, the eggless pumpkin muffin might not hold together as well. If you have questions about agar agar, watch this really informative YouTube video by Hot Thai Kitchen.

These muffins are as small as a cupcake. Can’t  I make them as big as a muffin?

Of course! I make my pumpkin muffins cupcake-sized for portion control.  They are plenty big enough for a little treat. Feel free to use the larger muffin cups to make yours a bigger size.  Be aware though that:

  • The nutrition information will be different. The total calories for each muffin will be higher.
  • The cooking time will be different. You will probably have to add some time. Add in 2-minute increments.
  • This recipe will make fewer than 24 muffins if you make them larger.

What type of pumpkin should be used?

You can cook your own pumpkin if you choose. A 15 ounce can of pumpkin is just short of two cups. I do not cook my own pumpkin but use canned pumpkin.  It is important to note:  use solid pumpkin or pure pumpkin and not the pumpkin pie mix.

cans of pumpkin pie mix on a shelf
Do NOT use “Pumpkin Pie Mix” – use the can that just says “Pumpkin” or “Solid Pack Pumpkin”.

What are Medjool dates and how do we use them?

  • Medjool dates are often used in whole food plant-based cooking to add sweetness to the recipe.  This is NOT a whole-food recipe but we use Medjool dates to add in a caramel-like flavor.  It will also make these pumpkin muffins super moist. Read more on using Medjool dates and get some awesome recipes!
  • Pit and soak your Medjool dates for about 30 minutes in hot water.  They will be very mushy when done. Drain the dates before adding to a blender with the plant milk.

What is Tahini Paste and why is it used in this muffin recipe?

Tahini is ground sesame seed paste. It is considered a “whole” food that is minimally processed. Tahini is used in vegan baking to add in a rich flavor when we don’t use eggs and butter. It is also used to make hummus as in my Black Bean Brownie Batter Hummus or my Oil Free Hummus. When you first open the jar it will have some oil on top. This is not added oil but is part of the sesame seed that has separated from the paste- just like when you open a jar of natural peanut butter.  Stir it in and then refrigerate.  You might need to stir again if the jar sits in your refrigerator for a while.

oil on top of tahini in jar
When you first open your jar of tahini paste, there might be some oil on the top. This is natural and not added. Give it a little stir first. Tahini paste should be a light tan color.

 

Three Different Topping Options:

  1. Top with pecans and leave as is.  This is the healthiest option.
  2. Ice with a frosting of your choice.  This is the tastiest option and turns these muffins into vegan pumpkin cupcakes. Try my Crazy Good Salted Caramel Frosting.  It’s so good! You’ll want to double the recipe for that though in order to thoroughly cover all of the muffins. three frosted pumpkin muffins on a plate

Crumble Topping. The recipe for this (optional) crumble topping is included in the recipe card. I use vegan butter for the topping. It might be good subbing in coconut oil rather than vegan butter.three pumpkin muffins on the counter and two on the rack above.

Of course, you will frost your muffins after they are cooled.  If you are topping with pecans or the crumbles, gently press into the tops before baking. You can even mix and match your topping choices!

pumpkin muffins in the pan showing different topping options.
You can mix and match your topping options.

Things I Found Useful in Making this Recipe for Vegan Pumpkin Muffins (affiliate links):

;

four muffins in a basket with green napkin

Vegan Pumpkin Muffins with Pecans

Moist, flavorful, dairy-free and egg-free, these pumpkin muffins with pecans are delicious! Made with solid-pack pack pumpkin, pumpkin pie spice, coconut oil, whole wheat flour, and tahini, these vegan pumpkin muffins are good any time of year.
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin muffins, pumpkin pecan muffins, vegan pumpkin muffins
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 24 muffins
Calories: 224kcal
Author: Cindy Rainey

Ingredients

Dry Ingredients

  • 3/4 cup organic brown sugar packed
  • 3/4 cup organic white sugar
  • 2 cups Whole Wheat Flour
  • 1 cup oats old fashioned rolled oats
  • 1 Tablespoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 Tablespoon agar agar *see note

Wet Ingredients

  • 8 medjool dates pitted and soaked
  • 1½ cup plant milk I used cashew milk
  • 15 ounce canned pumpkin solid pack
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla
  • 1 Tablespoon tahini paste
  • 3/4 cup coconut oil melted
  • 1 cup chopped pecans Optional: more for topping

OPTIONAL Crumb Topping

  • 3/4 cup chopped pecans
  • 1/4 cup organic white sugar
  • 1/4 cup organic brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cups all purpose flour
  • 1/2 cup vegan butter (or coconut oil) melted

Instructions

  • Pit and soak the dates in hot water for 30 minutes.
  • Preheat oven to 350°
  • In a large mixing bowl, combine together dry ingredients and set aside.
  • Put pitted, soaked and drained dates in a high speed blender along with plant milk of choice. Blend for about three minutes on high speed until dates have been fully processed and incorporated into the liquid.
  • Pour date/milk mixture into a mixing bowl with the coconut oil, pumpkin, apple cider vinegar, vanilla, and tahini. With an electric mixer, mix together for about 2 minutes or until mixed, light and fluffy.
  • Pour the wet ingredients into the dry ingredients all at once and with a mixer, fully incorporate. You might need to finish mixing by hand with a large spoon. Do not over mix the batter or the muffins will become tough.
  • Fold in the pecans.
  • Fill muffin cups about 3/4 full. Top with optional chopped pecans or optional sugar/crumb topping. Bake at 350° for 24-26 minutes, until top springs back when gently pushing. cool on a rack.
  • Top with optional frosting if desired. Link will be in recipe notes.

OPTIONAL Crumb Topping

  • Chop pecans and melt vegan butter.
  • Stir together chopped pecan, flour, sugars, salt, and cinnamon.
  • Incorporate oil till crumbly
  • Sprinkle on top of unbaked muffins and bake as per recipe instructions. 350° for 24-26 minutes.

Notes

  1. (affiliate link) agar agar is useful to help bind the muffin together and helps make it soft.  I have only found on Amazon (affiliate link above).  When I haven't had it in my pantry, I've still made the muffin recipe. It will taste the same but might not hold together quite as well. 
  2. You may cook your own pumpkin if you desire.  I use canned pumpkin.  Make sure you use what is called "solid pack" or "pumpkin puree" and NOT pumpkin pie mix. 
  3. Make sure to drain the water from the soaked and pitted Medjool dates. Otherwise, your batter will be way too wet. 
  4. Spritz the muffin cups with a little cooking oil or the muffins will stick to the paper or sides of muffin cup.
Three options for topping:
  1. (Healthiest option) Sprinkle a few pecans on top before baking. 
  2. Frost the tops with an icing of choice.  Try my Crazy Good Salted Caramel Frosting with Medjool Dates.  If you make this frosting recipe, you will want to double it. 
  3. Make a crumb topping and sprinkle on top before baking.  Ingredients and instructions for optional crumb topping can be found above in the recipe.  Please be aware that with nutritional information for this optional topping has not been calculated in the nutrition facts. 

Nutrition

Serving: 1muffin | Calories: 224kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 122mg | Potassium: 226mg | Fiber: 3g | Sugar: 19g | Vitamin A: 55.4% | Vitamin C: 1% | Calcium: 6.9% | Iron: 6.4%

pumpkin muffins with pecans and one with frosting. with text overlay

three frosted pumpkin muffins on a plate with text overlay

Vegan Pumpkin Cookies with Chocolate Chips – Just Like Grandma’s

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These pumpkin cookies with chocolate chips are soft and melt-in-your-mouth delicious. They are vegan and so are naturally egg and dairy free. Flavored with pumpkin pie spices, coconut butter, and chocolate chips, you won’t miss the egg or dairy in this moist seasonal cookie.pumpkin cookies on a fall themed plate with text overlay

The first time I made these cookies my daughter took a big bite and exclaimed, “Oh these are just like Grandma used to make!” And she was right – they were just like Grandma’s – but truth be told, I don’t think Grandma ever “made” them, but rather, purchased from the local bakery!  But yes, they are that good:)

To Make These Vegan Pumpkin Cookies You Will Need:

I’ve included some Amazon (affiliate) links for some hard to find items.

  • organic white and brown sugars
  • all-purpose flour
  • cornstarch
  • baking soda, pumpkin pie spice, ground cinnamon, salt
  • (affiliate link) agar agar
  • Medjool dates
  • plant milk (I used cashew milk)
  • lemon juice, vanilla
  • (affiliate link) tahini paste
  • (affiliate link) coconut butter (not oil)
  • (affiliate link) vegan chocolate chips

three pumpkin cookies with chocolate chips held in the hand

Looking for some more delicious vegan cookies and desserts? Try my Vegan Banana Cookies, Duncan Hines Brownie Hack, or Apple Pumpkin Bundt Cake. All so good!

Pro Tips and Suggestions for Making Vegan Pumpkin Cookies with Chocolate Chips That Rival Grandma’s!

Please read through the tips and suggestions portion.  There are some items and techniques that are unique to vegan baking.  I’ve included (affiliate) links where I think it might be helpful to you.

medjool dates in the package and soaking in a white bowl.
Soak the pitted Medjool dates in hot water for about 30 minutes. Make sure to drain the water before blending.
  • (Affiliate link) Coconut butter is NOT the same thing as coconut oil! Coconut butter is more of a whole food.  If you can’t find coconut butter, it would be best to sub with vegan margarine rather than coconut oil – but the cookies might turn out too flat. It’s good to source some coconut butter and keep it in your pantry. You can also find it in many grocery stores – either next to the coconut oil, near the nut butters, or in the healthy food section.
    • When you first open your coconut butter, it might have separated.  Stir the oil in.  There is no need to refrigerate.
coconut butter being stirred
When you first open your coconut butter there might be a layer of coconut oil. Stir it in before using.
  • (Affiliate link) Agar Agar Powder. I have never seen this at the grocery store. It is used as a binder in vegan cooking and as a gelatin replacement.  If you choose not to use it, the flavor will be the same but the cookies are not guaranteed to hold together as well.

agar agar powder for vegan bakingPro Tip:

Professional bakers and bloggers do this to make their cookies look “pretty” and Pinterest perfect.  Even though the cookie has chocolate chips in it, the chips will not really show but will be lost in the batter.  After dropping the cookies on the parchment paper or silicone mat, press a few chocolate chips onto the top of the cookie. You can see here one that has been finished that way, and one that hasn’t.

two pumpkin cookies on the cookie sheet. One with extra chocolate chips on top and one without.
Pro tip: press in a few extra chocolate chips on top of your cookie before baking. I did it with one cookie and not the other. See the difference?
  • This recipe will make about 24 cookies, 12 on the cookie sheet at a time.  Use either a silicone baking matt or parchment paper.  BUT give the mat or paper a little spritz of cooking spray because there is not a lot of fat in this recipe and the cookies might stick.
  • The cookies won’t spread or change shape during baking.  Just good to know.

Things I found helpful in making this Vegan Pumpkin Cookie recipe (affiliate links):

The Recipe For Vegan Pumpkin Cookies  with Cholate Chips:

Thank you for being a part of Veggie Fun Kitchen. If you like this recipe, could you please leave me a comment and a star rating would be super helpful!

pumpkin cookies on a fall themed plate

Vegan Pumpkin Cookies with Chocolate Chips

Moist, flavorful, dairy-free and egg-free, these pumpkin cookies with chocolate chips are delicious! Made with solid-pack pack pumpkin, pumpkin pie spice, coconut butter, and tahini, these vegan pumpkin cookies are good any time of year.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin cookie, vegan cookie
Prep Time: 35 minutes
Cook Time: 14 minutes
Total Time: 49 minutes
Servings: 24
Calories: 143kcal
Author: Cindy Rainey

Ingredients

Dry Ingredients

  • 1/2 cup organic brown sugar
  • 1/2 cup organic white sugar
  • 1 ¾ cups all-purpose flour
  • 1/4 cup corn starch
  • 1 teaspoon baking soda
  • 1 ½ teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 Tablespoon agar agar *see note

Wet Ingredients

  • 6 medjool dates pitted and soaked
  • 1½ cup pumpkin solid pack
  • ½ cup plant milk I used cashew milk
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1 Tablespoon tahini paste
  • ½ cup coconut butter
  • ¾ cup chocolate chips vegan

Instructions

  • Preheat oven to 350°
  • Pit and soak the dates in hot water for 30 minutes.
  • In a large mixing bowl, combine together dry ingredients and set aside.
  • Put pitted, soaked and drained dates in a high speed blender along with plant milk of choice. Blend for about three minutes on high speed until dates have been fully processed and incorporated into the liquid.
  • Pour date/milk mixture into a mixing bowl with the coconut butter, pumpkin, lemon, vanilla, and tahini. With an electric mixer, mix together for about 2 minutes or until mixed, light and fluffy.
  • Pour the wet ingredients into the dry ingredients and with a mixer, fully incorporate. You might need to finish mixing by hand with a large spoon. Do not over mix the batter or it will become tough.
  • Fold in the chocolate chips.
  • Cooking twelve cookies at a time, drop the dough onto a lightly greased silicone baking mat or parchment paper. Bake at 350° for 12-14 minutes, until bottoms are lightly browned. Allow to cool before removing from cooking mat.

Notes

  1. (affiliate link) agar agar is useful to help bind the cookie together and helps make it soft.  I have only found on Amazon (affiliate link above).  When I haven't had it in my pantry, I've still made the cookie. It will taste the same but might not hold together quite as well. 
  2. You may cook your own pumpkin if you desire.  I use canned pumpkin.  Make sure you use what is called "solid pack" or "pumpkin puree" and NOT pumpkin pie mix. You'll have a little pumpkin left over in the can.  Sorry- freeze it and add to smoothies!
  3. Make sure to drain the water from the soaked and pitted Medjool dates. Otherwise, your batter will be way too wet. 
  4. Once on the cookie sheet, your cookies are not going to spread or change shape.  Just an FYI...

Nutrition

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8.7% | Vitamin C: 0.8% | Calcium: 2.6% | Iron: 4.2%

pumpkin cookies held in hand and in basket with text overlay

 

Sweet Potato Black Bean Burgers – Better Than Store Bought!

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These Sweet Potato Black Bean Burgers are 100% vegan. They are egg-free and dairy-free.  Made with flaxseed meal, garbanzo bean flour, rolled oats, and seasonings. These homemade plant-based burgers are sure to please!

This black bean burger recipe is kid-approved. Looking for some other kid-friendly recipes? Try my Easy Calzone Pizza Dippers and Vegan Stree Tacos recipes. Both are kid-approved and easy to make.

To make these homemade vegan sweet potato burger recipe you’ll need:

  • For the sauteed veggie mixture
  • For the sweet potato/black bean mixture
    • canned black beans (2)
    • cooked sweet potato
  • For the spices and seasonings
    • ground cumin
    • chili powder
    • onion and garlic powder
    • smoked paprika (don’t sub sweet paprika)
    • salt and pepper
  • For the binder

Pin now to save for later:sweet potato black bean burger onn red plate

Since going plant-based, what do you miss most? I’ll be honest, I did miss a few things, but I was able to create some pretty tasty vegan versions – Like my Best Vegan Mac and Cheese, and my Game Day Chili – both so good!

But what I really missed were the burgers!

You remember: you take that first savory chewy mouthful of a burger – layered with the salty-sweet, crunchy, vegetables, and tangy condiments – and chow down. An absolute gastronomical pleasure!

And I missed it. But I was a plant-eater and I  wouldn’t look back.

After a while, I broke down and actually tried the fake meat burgers. I’m not naming brands – but you know the two most popular ones… They are good. Don’t get me wrong. They taste like burgers. And it’s really nice to have options when eating out.  But, honestly, they weren’t for me. At this point in my plant-based journey, I was craving the tastes of veggies and legumes and such; and so really didn’t crave the taste of the meat in my burger anymore. But I did miss the crunchy, chewy, savory-sweet experience.

Enter the store-bought bean burger. Oh yes! So good!  BUT….so full of oils and strange ingredients I had never heard of.

Bring on the homemade black bean burger!

The Problem with Homemade Vegan Black Bean Burgers:

Yep, unfortunately, there is a problem. When a black bean burger is vegan, we don’t use eggs. Without eggs, things fall apart.  Pretty quickly. So we can throw in some other things to try to bind the homemade vegan burger – like flaxseed meal, oats, and (affiliate link) garbanzo bean flour. The problem then is that it gets too dry.

Adding in some sweet potato along with the black beans makes it a little less dry and the black bean burger still manages to hold together.

sweet potato cut in have being spooned out
The sweet potato should be soft enough to scoop with a spoon.

(Love sweet potato? Me too! You’ll love my recipe for African Peanut Soup. It made with peanut butter, vegetables, with a base of sweet potato.)

Pro Tips and Suggestions to Make Your Homemade Sweet Potato Black Bean Burgers as Tasty as Mine!

Read through the tips and suggestions section for some important information.

  • I think about this recipe in 3’s
    • The sauteed veggies. Start this step first and then set aside with finished.  You can work on the other parts of the recipe while the vegetables are sauteing. Though I often saute my vegetables in broth, for this recipe I use oil. It helps keep the burger from becoming too soggy/mushy.
red bell peppers and onions sauteing in the pan
Red bell peppers, garlic, and onions should be completely softened before adding in tomato paste and Bragg’s liquid aminos.
    • The black bean/sweet potato mixture.  Drain the beans and rinse well.  Mash the sweet potatoes together with the beans. You will have some beans that are left whole. This is desirable.

      sweet potatoes and black beans mashed in a bowl
      Mash the drained black beans and sweet potato together. Some beans will remain whole.
    • The seasonings and binders. Mix the seasonings together with the flax seed and the garbanzo bean flour. With a sturdy spoon, incorporate this along with the vegetable ingredients into the black bean/sweet potato mixture.
      • The last step is to add in the oats. You might have to mix with your hand at the end.
  • You will want the shallot and red bell pepper to be chopped very fine.  My trick is to make thin slices and then line them up and chop down the length of the slices.
diced red bell peppers on wooden board with knife
Pro tip: to get a small dice, cut the red bell pepper into thin strips. Then line up and cut across.
  • Braggs Amino Acids are a very important ingredient that adds an umami (meaty/savory) flavor. You can probably find this in most stores in the health/alternative foods section or on Amazon (affiliate link).
  • Form the burgers by hand. Six burgers will fit on a large cookie sheet.  Put on parchment paper or on (affiliate link) a silicone mat.
  • Cook for 30 minutes and then take out of the oven, turn the burgers and put back in to cook for another 30 minutes. These black bean burgers will be delicate! Pro tip: use a very small spatula or pancake turner along with your other hand to gently turn.

 

Serving Suggestions for your homemade sweet potato burger:

  • You can be traditional and serve your burger on a bun with all the toppings.
  • Save yourself the carbs and make a lettuce wrap for your burger.
  • Or put it on a plate next to a pasta salad like my Easy Vegan Italian Pasta Salad or Red Wine Vinegar Coleslaw with Peanuts and drizzle a little a reduced balsamic on top on the burger.
  • These freeze well. Put a piece of wax paper between each burger or they will stick together when frozen.

Items You Might Find Helpful (Affiliate Links):

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The Recipe for Homemade Vegan Sweet Potato Black Bean Burgers:

sweet potato black bean burgers on red plate

Vegan Sweet Potato Black Bean Burgers - Better Than Homemade

These Sweet Potato Black Bean Burgers are 100% vegan. They are egg-free and dairy-free.  Made with flaxseed meal, garbanzo bean flour, rolled oats, and seasonings. These homemade plant-based burgers are sure to please!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: black bean burger, sweet potato black bean burger, vegan black bean burger
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 burgers
Calories: 142kcal
Author: Cindy Rainey

Ingredients

  • 1 Tablespoon avocado oil or other light tasting oil
  • 1 medium shallot diced (can sub red onion)
  • 2/3 cup red bell pepper diced
  • 1 Tablespoon garlic minced
  • 1/4 cup Bragg's Liquid Aminos
  • 2 Tablespoon tomato paste
  • 2 15 ounce cans black beans drained and rinsed
  • 2/3 cup cooked sweet potato
  • 1 ½ teaspoon ground cumin
  • 2 Tablespoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 Tablespoons ground flax meal
  • 1/4 cup garbanzo bean flour
  • 3/4 cup old fashioned rolled oats

Instructions

  • Preheat oven to 325°
  • Cook/microwave sweet potato if not already cooked.
  • Chop all vegetables.
  • In a large saute pan, pour in 1 Tablespoon light oil such as avocado oil. On medium heat, saute onions, bells peppers, and garlic until softened - about 10 minutes.
  • Remove from heat and stir in tomato paste and liquid aminos. Set aside.
  • While the vegetables are sauteing, drain, rinse and mash black beans along with the sweet potato. Leave some beans whole.
  • Mix together seasonings: ground cumin, chili powder, garlic and onion powders, smoked paprika, salt and pepper, along with the ground flax meal and the garbanzo bean powder. Set aside.
  • In a large bowl, mix together the sauteed vegetable mixture, black bean/sweet potato mixture, and seasonings mixture.
  • When everything is mix well, add in the oats, 1/4 cup at a time. Mix well. I usually have to start mixing the last 1/4 cup by hand.
  • With your hands, form six even patties and carefully place on cookie sheet lined with a silicone mat or parchment paper. If they break, mold back together before putting in the oven.
  • Cook at 325° for 30 minutes. Take out of the oven and carefully turn. Put back in and continue cooking for another 30 minutes.
  • These black bean burgers will be delicate. Handle with care.

Notes

Handle with care. These sweet potato burgers are delicate. 
Store in the refrigerator for up to 5 days. Reheat in the microwave for 1 1/2 minute.
These burgers freeze well. Put a piece of wax paper between the burgers and wrap tightly in foil. Thaw in the microwave and then cook for 1 1/2 minutes. 

Nutrition

Calories: 142kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1121mg | Potassium: 321mg | Fiber: 5g | Sugar: 3g | Vitamin A: 71.4% | Vitamin C: 28.4% | Calcium: 3.9% | Iron: 11.5%

Creamy Vegan Funeral Potatoes You’ll Be Proud to Share

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Want vegan funeral potatoes are creamy and naturally dairy free? The “cheese” sauce is made with raw cashews, nutritional yeast and other flavors that lend a tangy flavor.  Top it off with  (vegan) buttery Cornflake topping and you’ve got a creamy cheesy potato casserole that you can proudly dish up and serve.vegan funeral potatoes in white casserole dish with blue checked napkin

 

 

Why Are They Called Funeral Potatoes?

If you’ve found this page because of a google search for funeral potatoes, then you probably already know what I’m talking about.  If you don’t know what funeral potatoes are, then chances are you’ve never been to Utah. That’s right, funeral potatoes – otherwise known as cheesy potatoes – or sour cream potato casserole in the other 50 states – is kinda a Utah thing.  Growing up in Utah, one thing you could count on at a funeral beside LOTS of cousins and green jello, was Funeral Potatoes! Of course, we had funeral potatoes at non-funeral events and holidays…and just Sunday dinner too. But for some reason, the name stuck!

If you are looking for a non-dairy cheesy potato casserole, then this recipe for vegan funeral potatoes won’t disappoint.  It doesn’t include any of the fake vegan cheeses, but it does include all of the flavors.

The ingredients that give this cheesy potato casserole an authentic sour cream and cheese flavor are (affiliate link) nutritional yeast (not the same as baker’s or brewer’s yeast), white miso paste, mustard powder, lemon juice, and apple cider vinegar.

Some other family favorites with a dairy-free cheesy taste are my Vegan Mac and Cheese (Instant Pot) and Chili Cheese Sauce – both so good!vegan funeral potatoes in white casserole dish and white plate with blue checked napkin

What Makes the Vegan Funeral Potatoes Sauce Creamy?

(Affiliate Link) Raw cashews are soaked and blended to give this vegan cheese sauce and rich creamy taste and feeling on your tongue.

With that said, you MUST disclose to anyone eating this dish that it contains nuts.  Nuts aren’t normally found in a cheesy casserole and so you must let people know.  Never try to “pass off” vegan food.  Put a big sign near the dish indicating that it contains nuts. You can also say “dairy -free”. They’ll get the idea.

If you can’t find raw cashews you can use regularly roasted. You’ll need to soak for a lot longer though. Overnight would be best. Try to find unsalted nuts. If not then double rinse well to remove the salty taste.

Tips and Suggestions

Read this section for some pro tips and suggestion to make your funeral potatoes as awesome as mine!

  • Saute the onion in a non-stick pan with vegetable broth.  Watch the pan carefully though to make sure it doesn’t dry out and scorch.  Add in more broth if necessary.
  • Make sure the onion is very wilted and soft before combining with the potatoes. It will not soften up much in the over.  Crunch onions are not good in this casserole.
  • Make sure most of the liquid has evaporated from the pan. Take a paper towel and dry out any excess liquid.
    sauteed onions in pan
    The onions are quite soft and the liquid has evaporated from the pan.

     

  • The turmeric powder and sweet paprika are used for color only. Neither adds much flavor.  The dry mustard is used for flavor. Do not leave it out.
  • You’ll use 10 cups of diced potatoes. You may cook and dice your own. I prefer to buy frozen breakfast potatoes.  I need to use more than one bag though – but not quite two. Save the rest and cook them up for breakfast served with my Sausage Tofu Crumbles and Smokey Tomato Tahini Sauce.

When you pour the liquid over the potatoes, it will be quite runny.  Don’t worry, it will thicken while cooking and cooling.

uncooked vegan funeral potatoes in white casserole dish
The sauce will be quite liquidy. It will thicken when cooked and cooled.
  • Cook uncovered for 30 minutes. When 30 minutes is up, take out of the oven and sprinkle on the cornflake topping. Return to the oven and cook for another 30 minutes.
  • I like to use crushed corn flakes I can buy in the store. They are quite fine though.  If you like your cornflake a little chunkier then you can crush your own to control the size. corn flakes crumbs in a box

Things I found helpful in making this recipe (affiliate links):

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vegan funeral potatoes in white casserole dish with blue checked napkin

Creamy Vegan Funeral Potatoes You'll Be Proud to Serve

Naturally dairy-free, these funeral potatoes are creamy and saucy and make with nutritional yeast, cashews, and other seasonings that lend a tangy flavor. Easy to make with frozen diced potatoes, this traditional cheesy potato dish will be a popular dish with your crowd.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: dairy free funeral potatoes, funeral potatoes, vegan funeral potatoes
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 355kcal
Author: Cindy Rainey

Ingredients

Potato Onion Base

  • 10 cups diced potatoes This will be 1 1/2 bags frozen diced breakfast potatoes
  • 1 medium onion diced
  • 1/2 cup vegetable broth more to keep pan from sticking

Creamy Vegan Cheesy Sauce

  • 1 ½ cups raw cashews soaked
  • 3 cups cashew milk unsweetened
  • 3 Tablespoons lemon juice
  • 2 Tablespoons apple cider vinegar
  • 3 Tablespoons cornstarch
  • 1 teaspoon white miso paste
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon sweet paprika
  • 1½ teaspoon sea salt
  • 3/4 cup nutritional yeast

Cornflake Topping

  • 3 Tablespoons Vegan Butter
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 cup crushed cornflakes
  • 1/8 teaspoon cayenne pepper OPTIONAL

Instructions

  • Preheat oven to 350°
  • Soak the 1 ½ cup raw cashews in hot water for about 30 minutes.
  • Dice onions.
  • (If frozen, thaw potatoes in the refrigerator overnight. If they aren't thawed, you might need to add to the cooking time.)

Potato Base Onion Base

  • While the cashews are soaking, line a non-stick pan with vegetable broth. Saute diced onions till they are quite soft and have even browned some. Carefully watch the pan so that it doesn't dry out and burn. Add in more broth if necessary. When the onions are finished, turn off heat and set aside. (The pan should be liquid-free at this point. Soak up any extra liquid.)
  • Spray a 9x13 casserole dish. Add in 10 cups of diced potatoes. I use about one and a half bags of diced breakfast potatoes.)
  • Fold in the sauted onions and set aside.

Creamy Vegan Cheesy Sauce

  • Put soaked and drained cashews in a high speed blender along with cashew milk, lemon juice, vinegar, miso paste, cornstarch, salt, turmeric powder, garlic powder, dry mustard, sweet paprika, and nutritional yeast. Blend on high for a few minutes or until cashews are well blended and sauce is creamy and smooth.
  • Pour evenly over the potato onion mixture and cook uncovered in a 350° oven for 30 minutes. You will add the cornflake topping and cook longer.

Cornflake Topping

  • Melt 3 Tablespoons vegan butter in a microwave safe bowl for about 30 seconds. Add in the salt, pepper, and cayenne pepper (optional). Stir to mix thoroughly.
  • Stir in the cornflakes and mix well.
  • After the potatoes have cooked for 30 minutes remove from the oven. Sprinkle the cornflake topping evenly.
  • Return to oven and cook for another 25-30 minutes. The potatoes will be tender and the topping lightly browned.
  • Allow to sit for about 10 minutes. The sauce will thicken on standing.

Notes

This recipe contains nuts.  You MUST disclose to anyone eating these potatoes as nuts normally aren't found in cheesy potatoes.
The cayenne pepper is a flavor you might not like if you don't like the heat.  Use only if your family will enjoy that.
 
 

Nutrition

Serving: 1cup | Calories: 355kcal | Carbohydrates: 57g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 693mg | Potassium: 715mg | Fiber: 5g | Sugar: 3g | Vitamin A: 11% | Vitamin C: 25.1% | Calcium: 2.7% | Iron: 48.7%

vegan funeral potatoes in white casserole dish with blue checked napkin

Asian Pasta Salad with Peanuts – The One Everyone Asks For

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Asian Pasta Salad – served warm or cold.  Made with angel hair pasta, green onions, peanuts, edamame, bell pepper, and all the good Asian flavors.  Make an infused hot pepper oil for extra spice. This is the one that everyone asks for!

The Dilemma

Have you ever been invited to a party or potluck and cringed- wondering what, as a plant-based eater, you are going to take and share?

What if people act all judgy about your vegan food? What if nobody else likes it? Well, worry no more! Just make this delicious flavorful Asian Pasta Salad, put it on the table, and wait for the compliments and recipe requests to roll in!

asian pasta salad in clear bowl.
This is one of my most requested dishes and has everybody asking for more!

That’s right. This Asian Pasta Salad with Peanuts has everyone asking for more and it’s so easy to make! Infuse the oils with red pepper flakes, slice and chop the vegetables, make your sauce, and boil some noodles.  That’s all there is to it!  This is, along with my Coleslaw with Red Wine Vinegar Dressing and Easy Vegan Italian Pasta Salad are my go-to’s when invited to a pot-luck or barbeque and have become my most requested dishes.

Pro Tips and Suggestions:

Read on for some pro-tips and suggestions to make the Best Asian Pasta Salad that will have everyone asking for more:

ingredients for asian pasta salad
These are all the ingredients you will need for this quick and easy Asian Pasta Salad.

First – a note about the angel-hair pasta:

  • Angel-hair pasta cooks very quickly. If you do not want mushy overcooked pasta, follow the suggestions below.
    • Make sure to read and carefully follow the instructions on the box.
    • Watch your time carefully.
    • Give the pasta a cold rinse after it is drained.
    • And very importantly, wait until everything else is mixed and assembled before putting the angel-hair pasta into the boiling water.
  • The first step is to infuse the oils by adding in the red pepper flakes and cooking on low for about five minutes. My family does not think the flavor is too hot using the ingredients as written in the recipe. If you are worried about the heat from the red pepper flakes, make the following adjustments:
    • Try using fewer red pepper flakes.
    • Strain out the red pepper flakes and just use the infused oil.
  • Put the infused oil in the refrigerator after it is finished so that the temperature begins to cool down.  If you have time, you can also infuse the oil the night before and refrigerate overnight.
  • Mix together the soy and teriyaki sauces along with the agave and put in the refrigerator to begin the cooling process. If you have time the night before, you can mix these up and refrigerate.

Pin now to save for later:asian pasta salad pin fancy bowl

Serving Suggestions:

  • While there is no need to highlight that is Asian Pasta Salad is vegan-friendly, do let people know that it contains peanuts.
  • This pasta salad can be served warm or cold.  If it sits on a buffet table, it will not need to be kept absolutely chilled and it will still taste good.
  • If I’m taking my salads to a pot-luck or dinner party, I transport in a tightly closed container and then transfer to this serving dish.  I like it because it’s plastic and cheap – so you can leave it and not worry – yet has an elegant look about it.  Elegant just makes the food taste better – right? (Affiliate link)

  • This pasta salad is also great for meal prep.  Tightly cover each portion and refrigerate for up to five days. I like to take it to work with me on days I don’t have time to go into the staff room and use a microwave.  I can just pull it out cold and eat it at my desk.

    asian pasta salad in meal prep containers
    This Asian Pasta Salad works well for meal prep. You can serve it cold or warm it up.

Items I Found Helpful Making this Asian Pasta Salad (affiliate links):

If you liked this recipe, let me know in the comments below.  And 5 stars is always appreciated!

asian pasta salad in bowl

Asian Pasta Salad with peanuts

This Asian Pasta Salad is made with angel-hair pasta, peanuts, cilantro, red peppers, edamame and green onions. You'll get all the great Asian flavors with sesame oil, soy and teriyaki sauce. Crushed red pepper flakes add just a kick of heat.
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad
Cuisine: American, Asian
Keyword: asian pasta salad, easy pasta salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Cool in refrigerator: 2 hours
Total Time: 25 minutes
Servings: 8
Calories: 570kcal
Author: Cindy Rainey

Ingredients

  • 1/4 cup avocado oil
  • 1/2 cup sesame oil
  • 1 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup agave liquid
  • 1/3 cup soy sauce low sodium
  • 1/3 cup teriyaki sauce
  • 16 ounces angel hair pasta
  • 3/4 cup red bell pepper diced
  • 1 cup shelled edamame if frozen, thaw
  • 1 bunch cilantro chopped
  • 1/2 cup green onions chopped
  • 1 cup cocktail peanuts dry roasted and salted
  • toasted sesame seeds sprinkled on top

Instructions

  • Combine oils and crushed red pepper flakes and heat over low heat for about 5 minutes. You can strain out the red pepper flakes if you are sensitive to a little extra heat. Leave them in for full flavor. Set aside in refrigerator while prepping other steps.
  • Combine agave, soy sauce, and teriyaki sauce. Set aside in refrigerator while prepping other steps.
  • Cook pasta according to package directions. Do not overcook! Remove from heat, drain, and run under cold water. Set aside.
  • While water is boiling you can get started on the vegetables. (Just watch your time if the pasta has started boiling. If only takes 3 minutes.) Dice red bell pepper. Chop green onions, and cilantro. Set aside.
  • Add cooked cooled pasta, chopped peppers, edamame, cilantro, green onions, and peanuts to a large bowl.
  • Pour cooled oil mixture and soy sauce/teriyaki mixture on top. Toss together.

Notes

This pasta salad can be served warm or cold. 

Nutrition

Serving: 1cup | Calories: 570kcal | Carbohydrates: 64g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Sodium: 1102mg | Potassium: 372mg | Fiber: 4g | Sugar: 17g | Vitamin A: 8.4% | Vitamin C: 17.2% | Calcium: 3.8% | Iron: 10.8%

asian pasta salad

asian pasta salad in clear bowl

Easy Vegan Italian Pasta Salad You’ll Be Proud to Share

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Creamy and flavorful, this Italian pasta salad is vegan, quick and easy to prepare, brimming with chopped vegetables, and bursting with flavor. This pasta is great for a plant-based main meal, works for meal prep,  or is perfect to take along as a side dish to a potluck supper.  It’s so good, you’ll have everyone asking for more!

Invited to a pot luck?  Gonna be the only vegan there? Make this delicious creamy Italian Pasta Salad that is good enough to share!  That’s right –  Just put it on the table, load up your plate, and chow down.

This is the one;  the pasta salad that I make to take to potluck dinners or bbq events.  This is the one that has everyone asking for the recipe- even the non-vegan eaters. This Italian pasta salad has become so well known in my circle of friends that I’m getting regular requests – “Hey, can you bring that creamy pasta salad?” Sure thing!

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What You Will Need to Make this Easy Vegan Italian Pasta Salad:

  • Bow-tie pasta (or similar small bite-size pasta)
  • Fresh vegetables such as diced carrots, bell peppers, grape tomatoes, and shallots/or red onion
  • Canned items including kidney beans, sliced black olives, capers, and artichoke hearts
  • Bottled/jarred vegan mayonnaise, and Italian salad dressing
  • Seasonings and spices like garlic and onion powders, dried chives, and salt and pepper to taste.

It only looks like a lot!  Except for a little dicing and slicing,  this Italian pasta salad is easy to make.  Boil your pasta, chop your veggies, mix your ingredients, and you’re good to go! Make sure to read through the tips and suggestions section so that you will make a Creamy Italian Pasta Salad that will knock the socks off your friends when you take it to your next potluck.italian Pasta Salad in clear bowl with red checked cloth

Tips and Suggestions to make the Vegan Italian Pasta Salad Recipe:

  • Dice your vegetables very small. Smaller than a dice!
    • Pro time-saving tip: Buy carrot sticks from your grocer’s prepped/packaged vegetable section.  Line up the already cut carrot sticks, slice length-wise one time and then slice down the carrot stick to get the perfect small diced size.
  • Cook your pasta according to package directions.  The last minute of cooking, add in the diced carrots and cook along with the pasta. Drain and set aside.  This will just soften the carrots enough but they won’t be too mushy.
  • The Italian pasta salad recipe calls for bell pepper, any color. For color interest, I like to use a mix of red and yellow, bell peppers.
  • If you use two different color peppers, you will be using about 1/2 large pepper of each color.  Just tightly wrap and refrigerate the remaining peppers.  If you won’t use them right away then you can freeze them. Or use the left-over bell peppers in my Asian Pasta Salad, another tasty side dish to make and take to potlucks!
  • The recipe calls for minced shallots, but you can substitute with red onion instead. They are very similar in flavor but shallots are a little sweeter tasting and red onions a little stronger. Make yours according to your family’s taste.

    scallion and red onion on wooden cutting board
    Use either a scallion or a red onion. The scallion will be a little sweeter.

Serving Suggestions:

  • While this Italian Pasta Salad is great to take to a potluck as a side dish, it also works as the main event for plant-based eaters.  The kidney beans add a healthy protein to this filling salad.  Add in a handful of baby spinach for a complete meal.
  • Not only does this pasta salad made a hearty vegan meal, but it also works great for meal prep too.  It will make 8 large servings and will keep in the refrigerator for five days.

    This Italian Pasta Salad works great for meal prep. Save it for up to 5-6 days in the refrigerator.
  • Top with a little fresh ground black pepper and chopped chives.
  • Add my Parmasean Cheese with Cashews for an extra Italian flavor. Just make sure that if you serve this cheese to anyone, you disclose that it contains nuts.

Looking for More Vegan Potluck Side Dishes and Desserts?

Very Berry Salad with Raspberry Vinaigrette

Red Wine Vinegar Coleslaw with Peanuts

Asian Pasta Salad

 

Banana Cookies with Pecans

 

Some Fun Serving Items You Might Enjoy (Affiliate Links):

italian pasta salad in white bowl

Easy Vegan Italian Pasta Salad You Can Be Proud to Share

This Italian Pasta Salad is loaded with fresh vegetables and so easy to make with your favorite bottled Italian dressing, mayonnaise, chopped vegetables, capers, and kidney beans.
Print Pin Rate
Course: Main Course, Salad
Cuisine: American, Italian
Keyword: easy pasta salad, italian pasta salad, pasta salad
Prep Time: 15 minutes
Cook Time: 13 minutes
Cool in Refrigerator: 3 hours
Total Time: 28 minutes
Servings: 10
Calories: 376kcal
Author: Cindy Rainey

Ingredients

  • 12 ounces bow-tie pasta can sub a similar-sized small pasta
  • 3/4 cup diced carrots
  • 3/4 cup Italian salad dressing I used Wishbone Zesty
  • 3/4 cup mayonnaise I used Best Foods Vegan Mayonnaise
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2½ Tablespoons chives dried
  • 1 ¼ cup bell peppers any color, diced
  • 1/4 cup red onion minced
  • 11 ounces grape tomatoes halved
  • 2 Tablespoons capers drained
  • 3.8 ounce can sliced black olives
  • 15.5 ounce can kidney beans drained
  • 7 ½ ounce artichoke hearts jarred and marinated - oil free is possible
  • salt and pepper to taste

Instructions

  • Boil pasta according to package directions. Add diced carrots and continue for the last two minutes. Drain, rinse with cold water and set aside.
  • In a large bowl, mix together mayonnaise, Italian dressing, onion and garlic powder. Set aside. You will adding the chopped vegetables (except for the carrots) as you prepare them. Add in the pasta and carrots last.
  • As you prepare the other ingredients, add to the dressing mixture. Add in the minced onions, diced peppers, drained olives, drained beans, capers, and chopped artichoke hearts. Mix well.
  • Add in the cooked pasta and carrots last. Gently fold so that you don't break the pasta.
  • Cover and refrigerate for 3 hours until cooled. This will keep for up the five days.

Notes

I like to use a combination of red, yellow bell peppers for variety.

Nutrition

Serving: 1cup | Calories: 376kcal | Carbohydrates: 40g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 698mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 55% | Vitamin C: 41.4% | Calcium: 4.1% | Iron: 8.3%

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Italian pasta salad

Crazy Good Salted Caramel Frosting with Medjool Dates (Dairy Free)

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Creamy, gooey, salted, caramel frosting is perfect for icing cookies or cupcakes.  Make this frosting with coconut butter (not oil), Medjool dates, and sea salt.

This salted caramel frosting is the bomb on my banana cookies!  It would also be great on any vanilla, pumpkin, or spice flavored cookie or cupcake.

Back in the day before I was vegan, I used to make a rich caramel-flavored browned butter frosting by heating the butter in a pan over heat until it was nicely browned.  This lent a real caramel-like flavor to my frosting.

When I started exploring vegan baking I had to come up with substitutions for dairy.  No problem, I thought,  I’ll just brown the vegan buttery stick.  That should work, right? Nope!  It didn’t quite brown up – and so I continued to heat and stir and cook until it was burned. Not exactly what I was looking for.

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Enter the Medjool date!!  Medjool dates are often used in plant-based cooking as a processed sugar replacement in recipes such as my Raspberry Mint Vinaigrette or my Healthy Homemade BBQ Sauce.

In this salted caramel frosting recipe, we still use powdered sugar for the traditional flavor and texture of frosting; but also use Medjool dates because of their naturally caramel-like flavor. Read more about cooking with the Medjool date here.

ingredients for salted caramel frosting
Everything you’ll need to make this recipe for rich, gooey, Salted Caramel Frosting.

Tips and Suggestions for Making Crazy Good Salted Caramel Frosting:

  • First things first – start soaking those Medjool dates! Your dates will need at least 30 minutes to completely soak in hot water. They should be mushy and falling apart when finished.
  • Put the pitted, soaked dates along with your plant milk and vanilla in a high-speed blender or food processor. You’ll know it is finished when most of the Medjool dates have been blended and incorporated.  A few tiny dark flecks of date might remain.  This is normal and expected.
  • Coconut butter is not the same this as coconut oil.  If you use coconut oil, your frosting will be oily and may not set up as well. If you are having a hard time finding coconut butter,  (affiliate link) you can order this one on Amazon.
  • The recipe calls for two cups of organic powdered sugar.  Add in 1/2 cup at a time and beat well with a hand mixer.
  • There is already salt in the recipe ingredients.  However,  a little sprinkling of sea salt on top adds just the right salted flavor.  I also like to top with pecans or other nuts; especially if the cookie or cupcake I am icing has nuts as one of the ingredients.
  • This frosting will take a little longer to “harden” or develop that slight crust on top.  It will still taste amazing though if you are too impatient to wait!

Items I found helpful making this recipe:

(Affiliate Links)

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caramel frosting on banana cookies

Salted Caramel Frosting

Dairy-free, made with Medjool dates and coconut butter. This rich and creamy vegan salted caramel icing is perfect to ice cookies or cupcakes.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: caramel frosting, Medjool Date frosting, vegan frosting
Prep Time: 10 minutes
Cook Time: 0 minutes
Date Soaking: 30 minutes
Total Time: 40 minutes
Servings: 30
Calories: 65kcal
Author: Cindy Rainey

Ingredients

  • 8 Medjool dates pitted and soaked
  • 1/3 cup plant milk
  • 1/2 cup coconut butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 2 cups powdered sugar

Instructions

  • Pit and soak the Medjool dates for about 30 minutes or until soft. Drain.
  • Put soaked and drained dates into a food processor along with plant milk and vanilla. Process until dates are smooth.
  • Put date mixture into a large bowl. Add in coconut butter and sea salt. Use a hand mixer and mix until smooth.
  • Add in powdered sugar 1/2 at a time. Beat until thoroughly mixed and frosting is light and fluffy.

Nutrition

Calories: 65kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0.2% | Vitamin C: 0.1% | Calcium: 0.8% | Iron: 0.7%

salted caramel frosting with ingredients

Vegan Banana Cookies, So Good You Can’t Eat Just One!

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Banana Cookies, So Good You Can’t Eat Just One! These banana Cookies with pecans are like a little slice of banana bread turned cookie.  They are moist, flavorful, egg free and dairy free.  The cookies are flavored with mashed bananas, coconut butter, tahini, and pecans. Top with my Crazy Good Salted Caramel Frosting and watch out!  You won’t be able to eat just one.

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These banana cookies are amazing little treats, especially when topped with my Salted Caramel Icing.  They are moist, delicious, and vegan, but make no mistake…they are not the most healthy cookie you’ll find on this blog.  Nope! Just because it’s vegan, that doesn’t mean it’s healthy. But in some cases that’s okay. Top with my Salted Caramel Frosting for a banana cookie you can’t resist.banana cookies with caramel frosting with pecans on top

Can you remember the last time you were excited to see a loved one? In excited anticipation for their arrival, you prepared their favorite dishes, put new linens on the bed, and stocked the fridge with all the food!

When my son first went away to college I missed him terribly.  I missed his laugh, his witty conversation, and his hamper full of dirty laundry. Yep, I was that mom – come home for a visit and I’ll even do your laundry. Just come home.

It was great that as a family we were eating plant-based and healthy. But in my zest for providing my loved ones a nutritious healthy diet, I forgot one important element- the need for a treat.  A decadent, over-the-top lethally tasty treat.

Never forget that we all need to have a special tasty tidbit once in a while.  And we should! Kids especially. Read more about when my son came home from college to visit for the first time and the inspiration for this Banana Nut Cookies recipe.

Looking for another tasty cookie? Try my Vegan Pumpkin Cookies  with Chocolate Chips- Just Like Grandma’s (and they are!)

Looking for a healthier treat? Try my Healthy Oatmeal Cookies with Chocolate Chips or Chocolate Chip Banana Nut Bread.

Tips and Suggestions for Making your Banana Cookes as Moist and Delicious as Mine

Read through this section for some pro tips to make your cookies fabulous. Vegan baking can be a little challenging because we don’t use eggs or dairy.  We need to make some important adjustments and substitutions.

  • Your bananas should be a little overripe for the best flavor.  Look for some with a few dark spots on the peel.

    three overripe bananas
    Your bananas should be a little overripe.
  • I used coconut butter in place of butter, including vegan butter. The vegan butter somewhat works but leaves the cookies a little flat and oily.
    • Coconut butter is not the same as coconut oil.  If you are unable to source it at your grocery store, I like (affiliate link) this brand from Amazon.
  • Because we don’t use butter in this recipe, use (affiliate link) tahini paste for a rich depth of flavor. Tahini paste will become a staple of your vegan pantry.  You’ll use anytime you need to add in a rich flavor like in my Oil-Free Hummus.
  • Bob’s Red Meal Egg Replacer  (affiliate link) is an important ingredient you should also have on hand in your vegan pantry. I use it in some of my vegan baked goods including:
  • Don’t overwork your dough or it will be tough.  Blend together your ingredients by hand until the dry and moist ingredients are incorporated.
  • Vegan baking can be a little dry and dense because we don’t use eggs or butter. Substituting a little cornstarch for a portion of the flour will help.   Try this pro tip if you are having trouble in your vegan baking.
  • The dough will be sticky. Don’t be tempted to add more flour.
  • Drop your cookies onto parchment paper or (affiliate link) silicone mat. I also spritz the mat with a little with coconut oil or they will stick.

    raw banana cookies on pan
    If you are able to place twelve on a cookie sheet then the banana cookies are the right size.
  • The baked banana cookies will easily fall apart when hot. Allow to cool on the pan for about five minutes until carefully transferring to a cooling rack.

banana cookies cooling on rack

The Finishing Touch: The Frosting!

Because cookies without frosting…what’s the point right? Make no mistake, these banana cookies are good by themselves, but a little frosting takes them to a whole new level.

When I need something speedy quick, I pull out a can of vegan-compliant frosting from my cupboard.  When I have more time to do it right, I make my Crazy Good Salted Caramel Frosting with Sea Salt.  Holy cow, it adds just the right complementary topping to make these cookies fabulous!

banana cookies on plate with glass of milk
So good: bet you can’t eat just one!

Items I used making the Banana Cookies recipe and where to find them online  (Affiliate LInks):



three banana cookies in hand

Vegan Banana Cookies so Good You Can't Eat Just One!

Moist, flavorful, dairy-free and egg-free, these banana cookies with pecans are delicious! Made with mashed banana, coconut butter, and tahini. Topped with my Crazy Good Caramel Frosting you won't be able to eat just one.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: banana cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24
Calories: 134kcal
Author: Cindy Rainey

Ingredients

Dry Ingredients

  • 1/2 cup organic brown sugar
  • 1/2 cup organic white sugar
  • 1 ¾ cups all-purpose flour
  • 1/4 cup corn starch
  • 1½ Tablespoon Bob's Red Mill Egg Replacer
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 ½ cup bananas, mashed 3 medium
  • 1/2 cup plant milk I used cashew milk
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1 Tablespoon tahini
  • ½ cup coconut butter

Extra

  • 3/4 cup chopped pecans
  • Optional: Salted Caramel Frosting with Medjool Dates (or other frosting)

Instructions

  • Preheat oven to 350°
  • In a large mixing bowl, combine together dry ingredients and set aside.
  • In another mixing bowl, mix with a hand-mixer the mashed banana along with the other wet ingredients.
  • Pour the wet ingredients into the dry ingredients and mix well by hand. Do not over mix the batter or it will become tough.
  • Fold in the chopped pecans.
  • Cooking twelve cookies at a time, drop the dough onto a lightly greased silicone baking mat. Bake at 350° for 12-14 minutes, until bottoms are lightly browned. Allow to cool before removing from cooking mat.

Notes

These cookies are great by themselves but taken to a whole new level with my Crazy Good Salted Caramel Frosting with Medjool Dates.

Nutrition

Serving: 1cookie | Calories: 134kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 83mg | Fiber: 2g | Sugar: 11g | Vitamin A: 0.2% | Vitamin C: 1.9% | Calcium: 1.5% | Iron: 3.9%

banana cookies with caramel frosting in basket with blue cloth

banana cookies in hand and on plate frosted

Curried Chickpea Salad

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Curried Chickpea Salad is the best alternative for vegans wanting the nostalgia of a chicken salad sandwich – but without the meat.  This curried chickpea salad is the perfect combination of sweet/savory and crunchy and works great as a sandwich filling, on a bed of lettuce, or simply eaten with a spoon. The recipe doesn’t use even the tiniest bit of chicken.  Why would it, when you can use chickpeas  (garbanzo beans) instead?

I first started experimenting with chickpea salad sandwiches with my Best Vegan Egg Salad Sandwich with Chickpeas. I a bowl-full to work and shared with some like-minded friends who raved about it.  One challenged me to make a vegan chicken-salad sandwich out of chickpeas.  Challenge accepted!

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To make this recipe for Curried Chickpea Salad you will need:

  • chickpeas – otherwise known as garbanzo beans
  • vegan mayo
  • lemon juice
  • curry powder
  • chopped apple – I use a Granny Smith green apple
  • dried cranberries
  • chopped walnuts
  • chopped celery
  • green onion
  • panko bread crumbs (my secret ingredient)
  • a little salt and pepper to tastecurried chickpea salad on bed of lettuce

Tips and Tricks for Making Your Curried Chickpea Salad as Fantastic as Mine!

Please read through all of the tips and tricks section as the details are too numerous to include all in the recipe card.

The Ingredients:

These are all the ingredients you need for Curried Chickpea Salad. No chicken needed!
  • Chickpeas and garbanzo beans are one and the same and the terms are used interchangeably in this recipe.
  • I used canned chickpeas. If you want to cook your own, you will use 1 3/4 cups.
  • Use a vegan mayo.  My two favorites are Follow Your Heart and Best Foods Vegan Mayonnaise.
  • Chop the apples, celery, nuts, and onion very small.  Note the size comparison to a quarter.
chopped apples and celery on red cutting board with quarter
Chop the apple and celery very small. This quarter gives a good size comparison.
  • To get a really small cut for the celery, I cut the stalk vertically into strips, line them up and start chopping down the strips.

    sliced celery lengthwise
    slice the celery stalks lengthwise, line them up together and then cut into a small dice.
  • I buy diced walnuts when possible. When I can’t find them I use chopped walnuts and then chop them a little smaller.  You don’t really want big walnut chunks in you chickpea salad.
  • I like a green apple for this recipe because I don’t like it too sweet. Remember to chop it small though.
  • Panko bread crumbs are an important ingredient for texture. Mashed chickpeas do not have the exact same consistency as shredded chicken and will not absorb the mayo as well.  This leads to a very thin almost runny consistency.  Using bread crumbs to absorb the mayo firms up the texture perfectly.  If you are avoiding bread then leave out the breadcrumbs.  The flavor with not change but the consistency will not be as firm.curried chickpea salad on bun being held in hands

Blending it together:

  • I use a hand immersion blender (affiliate link).  Blend together the chickpeas, mayo and other seasonings first and then stir in the other “chunky” ingredients after blending.  If you don’t have an immersion blender, use your hand mixer.  If you use an immersion blender, the chickpea mixture is going to get caught up in the head/blending part.  Make sure to unplug the immersion blender, and then scoop it out into your bowl.  You don’t want to waste a bit of this deliciousness!
curried chickpea salad in immersion blender blades
Unplug and scoop out the mixture that gets in the blades. Add it to the bowl.
  • Stir in the chopped apples, celery, onion, and nuts.  If you are going to serve the curried chickpea salad right away, then go ahead and add in the dried cranberries as well. But if you plan to serve later, wait and add the cranberries until right before serving.  If your cranberries are at all sweetened, then the sweetness will leach out into the mixture if it sits in the fridge for a while and then it will be too sweet.
  • The panko breadcrumbs are used for best texture. If you were making an actual chicken salad sandwich, the chicken would somewhat absorb the mayo – chickpeas do not do that. So to get the full flavor balance of the mayo, we use the same amount but then add in the breadcrumbs to absorb some of the liquid from the mayo.  Start with the smaller amount of bread crumbs and then add in more if necessary.

Serve it up!

You can serve this curried chickpea salad over a bed of lettuce, in a bun, or in a fancy dish.  It will taste delicious any which way! curried chickpea salad in two glass dishes

Aren’t these little dishes cute? They belonged to my grandmother. The upper bowl sits in an ice-filled parfait glass to keep your dish cold. This reminds me of something my mother might have served at a ladies luncheon for “club”.

If you don’t serve right away, keep in the refrigerator in a tightly sealed container for up to five days.

Some items I found useful in making this recipe:

*Affiliate Links*  I am an Amazon Affiliate.  This means that clicking on and purchasing through one of these links might earn Veggie Fun Kitchen compensation at no additional cost to you.

 

The Recipe for Curried Chickpea Salad

Thank you for reading through this post. I hope your family enjoys this recipe as much as mine did!  And thank you for being a part of Veggie Fun Kitchen.  If you liked this recipe, please leave me a comment – and 5 stars would be deeply appreciated.

curried chickpea salad on bun

Curried Chickpea Salad

Curried chickpea salad is 100% plant-based with chickpeas, vegan mayo, chopped apple, celery, green onions, and walnuts.  Serve it in a dish, on a bun, or on a bed of lettuce.
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: Curried Chickpea Salad, plant-based garbonzo salad, Vegan chicken salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5
Calories: 462kcal
Author: Cindy Rainey

Ingredients

  • 2/3 cup green apple chopped
  • 1/3 cup celery chopped
  • 1 Tablespoon green onion chopped
  • 2/3 cup walnuts diced
  • 15.5 ounce can chickpeas drained
  • 2/3 cup vegan mayonaise
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • pepper to taste
  • 3/4 cup dried cranberries
  • 1/4 cup panko breadcrumbs
  • extra breadcrumbs - up to 1/3 cup total
  • salad greens or a bun if desired

Instructions

  • Chop apples, celery, green onion, and walnuts very small.  (See example in post). Set aside. 
  • Drain chickpeas/garbanzo beans.  I use a 15.5 ounce can in this recipe.  If you are cooking your own, use 1 3/4 cups. 
  • Put drained chickpeas, vegan mayo, lemon juice, curry powder, and salt into a small bowl. With an immersion blender or hand mixer, process for just a couple of minutes.  The mixture should be mostly smooth but have a few chunks.
  • Add in the breadcrumbs.  Start with 1/4 cup and add in more for desired texture - up to 1/3 cup total. 
  • If you are serving right away, add the cranberries along with the other chopped ingredients.  If you are saving to serve later, add in the cranberries till right before serving.  
  • Serve in a dish, on a bed of lettuce or in a bun.

Nutrition

Calories: 462kcal | Carbohydrates: 34g | Protein: 7g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 579mg | Potassium: 237mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1.5% | Vitamin C: 2.4% | Calcium: 5.7% | Iron: 10.9%

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Boozy Vegan Shamrock Shake

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This boozy vegan version of the Shamrock Shake is for grown-ups only.  Make it with dairy-free coconut ice cream or other vegan vanilla ice cream of choice, along with three varieties of alcohol – including creme-de-menthe – for a minty, creamy, boozy green shake.

To make this recipe for Boozy Vegan Shamrock Shake, you will need:

  • one pint of your favorite vegan vanilla ice cream (For my recipe I used coconut milk vanilla bean.)
  • one can lite coconut milk, frozen into cubes
  • creme-de-menthe
  • Irish whiskey
  • vodka
  • vanilla extract
  • peppermint flavoring/food grade peppermint oil

Pin now to save for later:two shamrock shakes in glasses with green polkadot straws

Can we make a Shamrock Shake with alcohol?

Yes we can! Why should kids have all of the fun? But first things first: This is indeed an adult beverage. This recipe makes two servings and is meant to share. Each shake has four ounces of alcohol which is two shots. You won’t know it going down, but it is there. You need to be a responsible drinker and know beforehand what you are consuming.  Don’t drink and drive. Think for yourself. And finally, make good choices. Really. And this is the mom in me coming out.  I won’t apologize.

If you are interested in making this seasonal adult beverage, please read the tips and tricks section so that your shamrock shake will taste as awesome as mine did.

Tips and Tricks for Making the Best Boozy Vegan Shamrock Shakes:

  • This is a vegan food blog and so the ingredients will be dairy-free including the ice-cream and the coconut milk.
  • If your eating ethics are vegan, please read refer to the Barnivore website for information about the particular brand of alcohol you will be using.
  • The night before you want to make your shakes, freeze one 13.5 ounce can of lite coconut milk into small cubes.  I like to use a silicone tray so that I can just pop the cubes out. (Affiliate link).
  • If my vegan ice cream is too frozen to easily work with, I microwave for 10-20 seconds (checking after 10 seconds.)  I then cut a slit down the side of the container and easily open the sides and pop the ice cream into my blender all at once.
coconut ice cream in cut container
Microwave vegan ice cream for about 10-20 seconds, then cut down the side of the container.
  • Most vegan ice cream comes in 1 pint containers anyway, and so this recipe will call for 1 pint of vegan vanilla ice cream.  This is 2 cups measurement.
  • I used a coconut milk ice cream for my recipe as well as lite coconut milk. You can not taste the coconut in the final product.
  • If you prefer, you can use full-fat coconut milk.  Your shake will be extra creamy and have extra fat and calories (and there are already plenty of those in this recipe!) I used lite coconut milk and it is plenty creamy and tastes great to me. Your choice.
  • In addition to the creme de menthe used, you will also need to use a peppermint extract or flavoring.  (Amazon Affiliate link.)
  • Add the peppermint flavoring, a few drops at a time to taste. I used 12 drops – or 1/8 teaspoon in mine.  Add a few and do a little taste test. You can always add more.
  • Use real vanilla extract.

Now the blending.

  • Pour all other ingredients in your blender over the ice cream – except for the peppermint flavoring and the coconut milk ice cubes. (And green food coloring should you choose to add it.)
  • I use a Vitamix high-speed blender for my shamrock shakes.  I can’t guarantee the outcome using a regular blender. You might have to blend a little longer.
  • After the ice cream/booze mixture has blended for a bit and is smooth, add in the coconut ice cubes a small handful at a time, and blend in.
  • Add in the peppermint drops last and add to taste.
  • You can also add in a few drops of green food coloring if you want your shakes to take on a deeper (fun) hue.
  • Drink responsibly.  These little shakes pack a mighty punch.  One is enough and don’t drink and drive.two shamrock shakes in glasses with green polkadot straws

Items I found useful in making the Boozy Vegan Shamrock Shake (affiliate links):

*Affiliate links* I am an Amazon Affiliate. This means that clicking on and purchasing through one of these links might earn Veggie Fun Kitchen compensation at no additional cost to you.

And now for the recipe!

Don’t these Shamrock Shakes look delicious?two shamrock shakes in glasses with green polkadot straws

They are:

  • rich
  • creamy
  • minty
  • boozy
  • vegan
  • seasonal

Make these Shamrock Shakes with vegan ice cream and coconut milk for a yummy treat.  Adding in creme de menthe and peppermint gives these shakes a super refreshing minty taste!  The other alcohol used makes these shakes pretty potent. They will go down smooth but pack a punch!

two shamrock shakes in glasses with green polkadot straws

Boozy Vegan Shamrock Shakes

These shamrock shakes are made with coconut dairy-free ice cream and lite coconut milk. This recipe also calls for vodka, Irish whisky, and creme de menthe for a boozy, vegan, shamrock shake.
Print Pin Rate
Course: Dessert, Drinks
Cuisine: American
Keyword: boozy Shamrock Shake, Vegan shamrock shake
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 811kcal
Author: Cindy Rainey

Ingredients

  • 13.5 ounces lite coconut milk frozen into cubes
  • 1 pint vegan vanilla ice cream
  • 2 ounces Irish whiskey
  • 2 ounces vodka
  • 4 ounces creme de menthe
  • 1 teaspoon vanilla extract
  • 12 drops peppermint extract/flavoring to taste
  • a few drops green food coloring if desired

Instructions

  • Freeze the lite coconut milk in ice cube trays the night before.
  • If necessary, microwave the vegan ice cream for 10-20 seconds or until slightly softened and easy to handle.
  • Put the vegan ice cream all at once into the blender.
  • Add the three alcohols and vanilla flavoring on top of the ice cream. 
  • Blend for a couple of minutes or until the mixture blends and softens.  Add in the coconut milk ice cubes.  Blend until smooth.
  • Add in the peppermint extract a few drops at a time for taste.  
  • Add a few drops of green food coloring if desired to deepen the color.
  • Pour into glasses and serve.

Nutrition

Calories: 811kcal | Carbohydrates: 99g | Protein: 11g | Fat: 20g | Saturated Fat: 19g | Cholesterol: 63mg | Sodium: 337mg | Potassium: 492mg | Sugar: 76g | Vitamin A: 21.2% | Vitamin C: 3.4% | Calcium: 38.1% | Iron: 2.5%

Healthy Homemade BBQ Sauce

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Make this healthy BBQ sauce from scratch.  It’s so easy to do with tomato sauce, a few seasonings, a little brown sugar, and most importantly, Medjool dates.

To make this healthy BBQ sauce from scratch, you will need:

  • large Medjool dates
  • tomato sauce
  • apple cider vinegar
  • smoked paprika
  • garlic powder
  •  Worcestershire sauce (vegan, if desired)
  • low sodium soy sauce
  • real maple syrup

Pin it now to save for later:bbq sauce in glass jar with red checkered cloth

Can You Make BBQ Sauce From Scratch?

Of course you can! BUT aren’t there plenty of commercial brands to choose from? It is definitely so much easier to just open a bottle and pour.  So why bother even doing making your BBQ sauce from scratch?

Sure, go peruse your grocer’s shelf and you will find many varied types and brands of BBQ sauce.  You’ll find the maple-sweetened, brown sugar sweetened, smoked, hot and spicy…you name it!  If you pick any of those bottles up and take a look at the ingredients, you’ll likely also find corn syrup, a whole slew of preservatives, and “natural flavors” you are sure of. Make your own BBQ sauce, and you control exactly what goes in it.

This healthy homemade BBQ sauce is:

  • tangy
  • savory/sweet
  • rich and thick
  • flavorful
  • free from processed sugar, corn syrup,  or preservativesbbq sauce in a jar with red checked cloth

Tips and Tricks for Making the Healthy Homemade BBQ Sauce

Please read through all tips and tricks to ensure that your BBQ sauce will be as tasty as mine!

  • Start with 12 large Medjool dates. Take the pits out and soak in hot water for about 30 minutes.
  • If your dates are quite fresh and soft, the 30 minutes given in the recipe directions should be enough.  If, however, your dates are older and somewhat dried and hardened, you will need to soak longer – up to a couple of hours.
  • You will know your dates have fully soaked and are ready to use when they are very soft and almost mushy.
  • Drain and toss the soaking water from the dates and put dates in a high-speed blender.
  • Your blender should be powerful enough that the skins of the dates are able to be fully pulverized and blended in. I love my Vitamix for this job! (Affiliate link)
  • This is a vegan food blog and so the ingredients and recommended products will be vegan.  If you eat vegan, you will want to ensure your Worcestershire sauce is also vegan. Worcestershire sauce is typically made with anchovies – and so definitely not vegan.  I use Organics brand.  This brand is not certified vegan. However, I’ve called the company and while they will not come out and say their product is vegan, they did say that no animal products were used. Reading the label, I do not see any ingredients that are even questionable. At the time of this writing, I’m going to give Organics Worcestershire Sauce a vegan thumbs up.
  • Annies is another vegan brand you can use.  I have found this on Amazon (affiliate link)

Putting it together!

  • Put all other ingredients in the blender along with the pitted, soaked, Medjool dates and blend at high speed for about 3 minutes or until all of the dates have been pulverized and blended,  and you have a smooth sauce.
  • Pour this blended smooth sauce into a medium sized saucepan, and heat on low for about 15 minutes, stirring occasionally. It should not burn on low and with no sugar added, it should not develop that over-cooked sugary stick/burn on the bottom of the pan.
red bbq sauce in a pan stirred with a spoon
Heat on low for about 15 minutes to allow the flavors to meld and the sauce to thicken
  • This BBQ sauce will be rich and flavorful. But, because we didn’t use processed sugars, the texture might be a little different than you are accustomed to, if you only use prepared bottled sauce. It will not be as sticky syrupy- which, to me is a good thing.

Items I found Useful Making this Recipe:

(Affiliate links) I am an Amazon affiliate. This means that clicking on and purchasing through one of the links might earn Veggie Fun Kitchen compensation at no additional cost to you.

Now doesn’t this look good enough to eat with a spoon? Let’s get on with the recipe! bbq sauce in a measuring cup on a spoon

The Recipe for Healthy Homemade BBQ Sauce

Thank you for reading through the post.  If you’ve made this recipe and loved it, please consider leaving a review and five stars. I would greatly appreciate it.

BBq sauce in glass jar with red checkered cloth

bbq sauce in a jar with red checked cloth

Healthy Homemade BBQ Sauce

This healthy BBQ sauce made from scratch is plant-based. It uses medjool dates and real maple syrup for sweeteners.  Make this healthy homemade BBQ sauce today in your high speed blender and stovetop.
Print Pin Rate
Course: Sauce, Topping
Cuisine: American
Keyword: BBQ Sauce made from scratch, Healthy Homemade BBQ Sauce, Plant-based BBQ sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Date Soaking: 30 minutes
Total Time: 25 minutes
Servings: 17 servings
Calories: 69kcal
Author: Cindy Rainey

Ingredients

  • 12 Medjool dates, pitted about 1 1/2 cups loosely packed
  • 15 ounces tomato sauce canned
  • 1/2 cup apple cider vinegar
  • 2 Tablespoon Worcestershire sauce vegan
  • 1 Tablespoon soy sauce low sodium
  • 1/4 cup maple syrup real
  • 3/4 teaspoon smoked paprika more to taste
  • 1 teaspoon garlic
  • 1/4 teaspoon black pepper

Instructions

  • Take the pits out and soak the Medjool dates for about 30 minutes. (Dry or old dates will need longer to soak - up to 3 hours.) The dates will be very soft when done soaking.
  • Discard soaking water from the dates.
  • Add the dates and all other ingredients to a high-speed blender.
  • Blend on high for about 3 minutes or until all of the dates have been pulverized and well blended.
  • Pour sauce into a medium sized saucepan. 
  • Stirring often, cook on low heat for about 15 minutes or until thickened.
  • If you don't plan on using right away, store in an airtight container in the refrigerator for 5-7 days. 

Nutrition

Serving: 2Tablespoons | Calories: 69kcal | Carbohydrates: 17g | Sodium: 210mg | Potassium: 234mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3.5% | Vitamin C: 2.5% | Calcium: 2.1% | Iron: 3.2%

Chocolate Chip Banana Nut Bread (Vegan)

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Try this moist, delicious, healthy, banana nut bread with chocolate chips.  This recipe for chocolate chip banana nut bread is vegan and so does not include eggs or dairy but does use whole wheat flour, oat flour, and ground flax meal. Slice it up and eat it warm with a little vegan butter spread on top.  This vegan banana nut bread is perfect with a hot cup of coffee on a slow morning.  Enjoy!

Ingredients for Chocolate Chip Banana Nut Bread:

For this recipe, you will need a few uncommon ingredients so read through the list before you get started.  When we bake vegan, we sometimes need to sub with unique ingredients.  These will become a part of your pantry staple items and you will find that you use them over and over again.  I will include (Amazon affiliate) links to the ingredients if I think they might be challenging to find at your local grocer.

Pin now to save for later:Chocolate Chip banana nut bread on rack with blue checkered cloth

My Love of Banana Bread – and an Awkward Conversation

Who doesn’t love a nice warm slice of banana bread?  I know I do!  I was super excited to be invited to coffee with an old friend whom I hadn’t seen in a long time.

“We’ll have coffee and banana bread,” she said…Now here is the awkward conversation that many of my vegan readers have probably experienced.themselves.

“Uh…so I know it’s been a while since we’ve talked….but, I’m vegan now….and so….”

Crickets on the other end.  When a non-vegan is faced with the idea of making vegan food, they get scared.  They think: Vegan food?  Kale chips and tofu? Of course, they are a little nervous!  Plus, unless they have any experience or knowledge of vegan cooking, the idea of adapting a favorite recipe might seem insurmountable!

“But hey,” I continued, “why don’t I bring something?”

“But my banana bread…” Challenge accepted! The conversation might have started out awkward, but I managed to turn it into a fun girls’ morning, during which we experimented with her awesome banana bread recipe and veganized it! chocolate chip banana nut bread in loaf pan on blue checkered cloth

But can we make banana bread without eggs?

My friend was shocked and worried when I told her that we wouldn’t be using eggs in our banana bread.  Eggs do act as a great binder that can really hold baked goods together.  We can do a few simple subs, however.

One common substitute is to use a “flax egg” – that is, ground flax seed mixed with a little water to make an “egg”. The flax works as a binder for your ingredients.  In our recipe, we don’t make a flax egg, but simply add ground flax seed to the dry ingredients.  We then use enough wet ingredients that the banana nut bread is moist yet still holds together.

Please read through the tips and tricks sections so that your banana nut bread will be as amazing as mine was!

Tips and Tricks for Making this Vegan Chocolate Chip Banana Nut Bread Recipe:

  • Please inform anyone who eats this recipe that it contains nuts.  Just to make sure there is no question, after the batter has settled into the pan, I always gently place a few nuts on top.
  • Use a combination of whole wheat flour and oat flour.  I make my oat flour with Old Fashioned Oats – not the “quick oats”.  Put the oats in a high-speed blender and process for a couple of minutes until the oats have turned into a course flour-like powder.

    container of old fashioned oats
    Use Old-Fashioned Oats – not Quick Oats.
  • Mix together the dry ingredients and wet ingredients separately.
spices in bowl
Add all the dry ingredients to a bowl and mix together before adding wet ingredients.
  • Use bananas that are just on the other side of ripe.  I used about 2 1/2 small-medium bananas to get one cup of mashed banana. three ripe bananas

 

  • Make a hole in the middle of the dry ingredients.  All at once, pour the wet ingredients in and combine.  Do not over-mix or your banana bread might not be tender because the gluten will have overdeveloped.
  • Tahini paste is ground sesame seeds.  Using tahini adds a depth of flavor as well as a less processed fat.
  • I use coconut butter rather than coconut oil.  Coconut butter has been less processed and includes dietary fiber and the important macronutrients protein and carbs. With coconut oil, you are just getting the fat.jar of coconut butter (manna)
  • Use unsweetened plant milk.  For this recipe, I used unsweetened cashew milk.
  • I add in a starch of some kind to my eggless baked goods. Using starch helps to hold the ingredients together better and also makes your bread more tender.  I use arrowroot powder in all my cooking and baking. If you do not have arrowroot powder, cornstarch will work too.
  • It’s easy enough to find vegan compliant dark chocolate chips, even at your grocer.  Just read the ingredients on the back.  I’ve also included an Amazon affiliate link below.

What about the sugar? Is it vegan?

  • Cane sugar is sometimes processed with bone char.  Please read this interesting article by My Darling Vegan to learn more.  This processing method is becoming less common though. But the bottom line is that we don’t usually don’t know how our sugar is processed without contacting the company for more information. If your eating ethics include vegan sugar, use organic sugar, including brown sugar,  to be sure. Organic sugar is not processed using any animal products.
  • I think it’s fun to put chocolate chips and walnuts in banana bread!  Growing up, it was always such a special treat for me.  These ingredients are of course optional, however, I think they are what makes this vegan banana nut bread extra scrumptious!loaf of banana nut bread on rack with blue checkered cloth

Items I Found Useful Making This Vegan Banana Bread Recipe:

*Affiliate links*  I am an Amazon affiliate.  This means that clicking on these links and making a purchase, might earn Veggie Fun Kitchen compensation at no additional cost to you.

The Recipe for Chocolate Chip Banana Nut Bread (Vegan)

Make this vegan banana nut bread recipe. It’s healthy with whole grains and coconut butter. This recipe is egg-free and dairy-free and full of flavor and goodness.  I don’t know about you, but I like a little (vegan) buttery spread on my banana bread.  I always have:) Chocolate Chip banana Nut bread on plate with coffee

Chocolate Chip banana Nut bread in full loaf

Chocolate Chip Banana Nut Bread (Vegan)

Make this chocolate chip banana nut bread recipe.  It is vegan and so is egg free and dairy free.  Using whole grains such as whole wheat flour and oat flour as well as coconut butter makes this vegan banana nut bread as healthy as it is delicious. 
5 from 2 votes
Print Pin Rate
Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: chocolate chip banana nut bread, healthy banana nut bread, vegan banana nut bread
Prep Time: 15 minutes
Total Time: 1 hour
Servings: 12
Calories: 243kcal
Author: Cindy Rainey

Ingredients

Dry Ingredients

  • 1 cup Old Fashioned Oats
  • 1 cup whole wheat flour
  • 3/4 cup light brown sugar packed
  • 2 Tablespoons ground flax seed
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon arrowroot powder sub cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/3 cup coconut butter melted
  • 1 cup bananas mashed
  • 1/3 cup unsweetened cashew milk sub plant milk of choice
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2 Tablespoons tahini paste

The Extras

  • 1/2 cup walnuts chopped
  • 1/2 cup chocolate chips vegan

Instructions

  • Preheat oven to 350° and grease a 9xz5" loaf pan.  I used coconut oil spray.
  • Put 1 cup Old Fashioned Oats in a blender.  Blend on high speed for a minute or so or until oats are powdery like a coarse flour. 
  • Mix dry ingredients together in a medium-large bowl.  Set aside. 
  • Melt coconut butter in the microwave for a minute or until just softened and slightly runny.
  • Mash together overripe bananas. Depending on size, you will need 2-3.
  • Mix all of the wet ingredients together.
  • Make a hole in the middle of the dry ingredients.  Add in the wet ingredients all at once. 
  • Fold in and mix until all dry ingredients are moistened. DO NOT OVER MIX.
  • Fold in the chocolate chips and chopped walnuts. 
  • Cook in a 350° oven for 45-50.  The top should be lightly browned and a toothpick inserted in the center should come out clean.  Caution - if you use chocolate chips in this recipe, make sure the toothpick isn't inserted in a chip as it will not be clean.
  • Let rest till cool enough to handle.  Then turn out onto a rack. This bread will cut best when completely cooed but will taste best when a little warmed. 

Nutrition

Calories: 243kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 166mg | Fiber: 3g | Sugar: 20g | Vitamin A: 0.5% | Vitamin C: 2.7% | Calcium: 5% | Iron: 7.3%

Mardi Gras King Cake (Vegan)

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This traditional Mardi Gras King Cake recipe has a brown sugar pecan filling. This recipe is vegan and so is also dairy free and egg free. Make it for your Mardi Gras celebration or to share with friends and co-workers. Whoever finds the baby has good luck for a year AND gets to make the King Cake next year!

Pin now to save for later:Mardi gras king cake pin

What is a King Cake and What Does it Have to do with Mardi Gras?

When you think of Mardi Gras you probably think of New Orleans and crazy reveling in the streets,  colorful beads tossed for….reasons, parades, drinking, and basically one big indulgent party.  Well, you wouldn’t be totally wrong! Mardi Gras, or “Fat Tuesday” –  the day before Ash Wednesday- is the day a person tries to live it up before 40 days of Lent starts.  Think of it this way, Fat Tuesday is to “let the good times roll” before you have to give it all up!  The King Cake is a traditional symbol of Mardi Gras.

This traditionally oval-shaped pastry cake is decorated in the royal colors:  purple for justice, green for faith, and gold for power.  These three royal colors honor the three wise men – or three kings –  who first visited the baby Jesus.  I found this very informative article on Manny Randozzo Original King Cakes detailing the history of King Cakes.

But What About “The Baby”?king cake with baby beads and mask

Traditionally the King Cake had a bean or pecan baked into the cake.  Whoever cut the piece with the special bean had good luck for a year!  The lucky winner also had to host the Mardi Gras party the next year.  Of course, now we usually use a plastic baby.

Also, of course, you probably know that the plastic baby represents the baby Jesus.  I also like to think of the plastic baby as representing new beginnings. New’s Year’s resolutions were thought about and made only a couple of months ago.  This gives me an opportunity to think about how I’m doing with my goals.

If you use a bean, you can go ahead and bake it into the cake. If you want to use the plastic baby, wait until after the cake has baked and then push it in.  You might be able to find a plastic baby at a party store, or perhaps a commercial baker would be willing to give you one.  I found mine on Amazon (affiliate link below) and now I have plenty of plastic babies for years of celebration to come!

King cakes are a fun traditional seasonal treat. Looking for a special treat from a different season? Try my Boozy Vegan Shamrock Shake recipe or my Vegan Pumpkin Pie with Cashew Cream. Both so good!

Tips and Tricks for Making the Mardi Gras King Cake (Vegan)

This is a vegan food blog and so the directions will be for a vegan cake.  This cake does not use eggs or dairy.  It has all the flavor, texture, and fun of the traditional king cake though!  Are you are looking for a vegan king cake because you’d like to bring one to the party that you can eat and enjoy too?  Or are you looking for a recipe that is either egg-free or dairy-free? Either way,  you’ve come to the right place! Read on to learn more.

An experienced baker who already knows about yeast, gluten, kneading bread dough and such, can probably skip to the recipe card.  If however, like most of us, you do not have that experience – or it’s been a few years – do NOT skip the Tips and Tricks section below.  The directions are too numerous and complicated to put in the recipe card.

The Prep – and Things to Know Before You Start

  • This recipe contains nuts You must disclose this to anyone who eats your king cake.
  • You will need lots of time for this recipe. Give yourself about five hours to be safe.
  • If you are ethically vegan and are concerned about sugar, use organic sugar. This goes for the brown sugar as well as the powdered (confectioners) sugar.  Organic sugar is not processed with bone char.  The organic white sugar will actually be off-white in color.  This will not affect the color of the “sprinkles” you make.
  • At the time of this writing, the Wilton gel food dyes have ingredients that are vegan compliant. If you are concerned, please read the labels yourself and source other options if that is your choice. I’ve also included a vegan food dye option below with the Amazon affiliate links.
  • For an egg replacer, I use Bob’s Red Mill Egg Replacer. (Amazon affiliate link)  I have used ground flax as well but was happier with the texture when I used Bob’s Egg Replacer.
  • Use an unsweetened plant-milk of your choice.  I used unsweetened cashew milk.
  • What about scalding the milk?  Recipes from “back in the day” probably include directions for scalding the milk.  This is for unpasteurized dairy milk. There are bacteria and enzymes in unpasteurized dairy milk that will kill your yeast. We use plant-milk in the recipe, so it is absolutely unnecessary to scald the milk.  I do warm it in the microwave for about 1 minute to melt the vegan butter though. Using warm milk will also help your dough to rise. (See below.)
  • I do not have a fancy stand mixer at this time.  I use a hand mixer and must finish incorporating the flour by hand.  If you have a stand mixer with a bread attachment, follow the directions that came with your mixer.

 

The Yeast Part

Fleishmann's Active Dry Yeast
This recipe uses active dry yeast – not the quick yeast.
  • You will need to use warm water to get the yeast started.  Too cold and it won’t start, too hot and you can kill it.  A temperature of 100° to 110° is just right.  If you are not 100% experienced, use a candy thermometer so that you get it right.  100° is warmer than room temperature water.

    candy thermometer just over 100°
    Check your water with a candy thermometer. The ideal temperature is between 100° and 110°.
  • You will begin to see your yeast start to get frothy in a couple of minutes.  If nothing has happened at all, then your yeast might be dead.  Make sure you have stirred in one-half Tablespoon of sugar, your water was the correct temperature, and the yeast was not expired.  (There should be an expiration date on the package.)
  • The yeast is done in about 10 minutes. It will be frothy, creamy, and will have expanded considerably.

    yeast frothing in a glass measuring cup
    The yeast should be frothy, bubbly and have risen in volume.
  • While the yeast is working, prepare the other wet ingredients.  Start by microwaving the plant-milk and vegan butter for about one minute or until the butter has melted.  My absolute favorite brand of vegan butter for baking is pictured below It can be pricey and difficult to source. (But it’s worth it!) I find mine at Trader Joe’s.

    Miyoko's butter
    This is the vegan butter brand I use and recommend for this recipe. If you cannot find this brand, use a vegan stick “butter” rather than a soft, tub spread.
  • After the milk/butter has heated in the microwave, pour into a large bowl. Whisk in the rest of the sugar, salt, nutmeg, vanilla, and egg replacer.

The Dough Part – and Yes, You Will Need to Knead!

  • I use Bob’s Red Mill Egg Replacer (affiliate link) for this recipe. It just works best.  Amazon affiliate link will be below.  You might also find it at the grocery store with the “health” foods and flours.
  • Use the “Displacement Method” to accurately and easily measure the vegan butter.

    butter in measuring cup and water
    Use the displacement method to measure your butter. Make sure to use cold water.
  • After your yeast has fully “proofed”, add it to the milk mixture and stir well.
  • With a hand mixer, add and mix the flour one cup at a time. With my mixer, I can only add about two cups before it gets too stiff. I finish by mixing the rest of the flour in by hand.incorporating flour by hand
  • Your dough might get to a point when you can no longer incorporate in any more flour. You will only have 1/4-1/2 cup left – but you just can”t get any more in. You are done.  Start the kneading process. You will be incorporating more flour as you knead.
  • Turn the dough onto a floured surface. Push with your hands, folding, and push again. Here is a Youtube video I found from Bread 101 if you are not sure how to knead. You will be kneading for 8-10 minutes. You will know you are done when your dough is smooth and elastic.

    dough being kneaded
    Knead the dough for 8-10 minutes. When the dough ball is smooth and elastic, you will be done.

Now the Dough Rises…and You Wait!

  • After you have finished kneading the dough, form into a ball and put into a greased/oiled bowl. I use coconut oil.
  • Your bowl will need to be much larger than the dough ball because it will double in size before it is finished.
  • Put the dough into the bowl and then turn it over so that both the top and the bottom are oiled. Cover loosely with plastic wrap or a slightly damp cloth.

    covered dough in blue bowl
    Cover the dough with plastic wrap or a damp cloth. Let it rise for 2 hours in a warm spot in your kitchen.
  • Your dough will need a warmish place to rise. If my kitchen is cold,  I warm my oven to 250° degrees then turn it off. I place my dough bowl near the oven.  It is just warm enough in that area to rise well.
  • Now you wait for 2 hours.  Go ahead and clean your kitchen, prep the colored sugars, and make the filling.  Next, you can do a yoga session. You’ll have time.

    messy kitchen counter
    Yes, this is a messy recipe prep! It will be worth it in the end:)
  • After two hours, your dough should have risen significantly.  You will know it’s done if, when you poke it with your finger, it indents and stays.

    finger pushing dent into dough
    Push your finger into the dough. You will know it has fully risen when the dent does not spring back up.
  • Punch it down.  Time to make make a King Cake!

Time to Make a Mardi Gras King Cake!

  • Punch down the dough now. I know….seems counterproductive right? Nope, it’s a necessary step that relaxes the gluten and makes the dough easier to roll.
  • Roll the dough out into a large rectangle- about the size of a legal pad or about 9″ x 12″ish.
  • Spread the prepared filling mixture evenly onto the rectangle.  Start at the large edge and roll lightly like a jelly roll. You will end up with a long tube.
  • Make an oval ring out of the long tube on a greased baking sheet.  I used a silicone mat (affiliate link.
  • Put the seam side down when you are making the oval ring and pinch the edges together so that it forms an unbroken oval.
  • With a sharp knife, make slits along the edges down to the filling and about one inch apart.
  • Let sit in a warm place for about 45 minutes.  It will continue to rise – but won’t double like before.

    dough ring with slits for King cake
    Cut about 1/4 down into the oval ring in one-inch intervals.
  • Preheat your oven to 350° while the ring is resting/rising.
  • If you haven’t yet, while the king cake is baking, you can make the colored sugar.

Every Mardi Gras King Cake Needs Colored Sugar – It’s the Rule!purple, yellow, and green sugar for king cake

  • If your eating ethics are vegan, you might want to consider the sugar you are using. Sugar isn’t necessarily vegan because it can be processed with bone char. That’s what makes it shiny white. Not all sugar is processed this way though, but without a little research, you just don’t know. You can be sure though, that if you use organic sugar, it is not processed using bone char.  The color will be a little bit off-white but that won’t affect the final outcome of the colored sugar.
  • Separate the sugar into three separate bags.  Drop a little food dye into each bag – green, purple, and yellow. Shake and squish it around until all the color has absorbed.

    purple sugar in bag
    Color the sugar in a baggie with a few drops of food coloring. You can always add more dye if necessary.
  • You should start with a couple of drops of food coloring and add more till you reach the desired color.

The Baking and Finishing Touches

  • After forming and making slits in the oval ring, allow to sit and rise again for 45 minutes.  Preheat your oven to 350°
  • Bake the king cake for 25-30 minutes.  It will be lightly browned on top when finished.
  • After you take the king cake out of the oven, brush a little melted vegan butter on top to soften the “crust”.
  • You can wait until the cake is out of the oven to make the icing.
  • The icing is where I deviate slightly from a traditional king cake. Most recipes call for powdered sugar and water. That’s it.  I personally do not like the taste of powdered sugar and water.  My icing includes two Tablespoons of vegan butter and plant milk, as well as some vanilla and a pinch of salt.
  • Carefully place the king cake on your serving platter before icing.  The icing will make the cake sticky, messy, and heavy.  It will be challenging to lift it and situate on the serving dish after.
  • Don’t forget the tuck the baby in the pastry ring.  The baby is kind of the point in enjoying this Mardi Gras cake with your friends.
  • Before pouring the icing around the oval ring, I put little pieces of wax paper underneath. After finishing the icing and sprinkling, I carefully pull out the pieces.  This cleans up the frosting/sugar mess that will likely happen around the bottom of the cake.

    king cake with wax paper around the edges
    After the King Cake has been iced and sprinkled, gently pull the wax paper pieces away. This will remove the excess icing and sugar.

Time to cut and enjoy!king cake with baby, beads, and mask

Things I found helpful in making this vegan Mardi Gras King Cake Recipe:

*Affiliate links* I am an Amazon affiliate. This means that clicking on and purchasing through one of these links might earn Veggie Fun Kitchen compensation at no additional cost to you.

Okay I don’t actually have this one yet….but it is definably on the list!

Finally –  the Recipe for Vegan Mardi Gras King Cake With Brown Sugar Pecan Filling!

Thank you for your patience reading through this post. I realize there are a lot of words, but I want your Mardi Gras celebration to be successful – at least the King Cake should be:)

Laissez les bons temps rouler!

oval uncut king cake with beads and mask.

Mardi Gras King Cake (Vegan)

This traditional Mardi Gras King Cake is dairy free and egg free.  This recipe gives many vegan replacement options.  The filling is a rich brown sugar pecan center.  Make this vegan king cake to enjoy your Mardi Gras celebration!
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Mardi Gras Vegan King Cake
Prep Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 12
Calories: 524kcal
Author: Cindy Rainey

Ingredients

The Pastry Dough

  • .25 ounce Active Dry Yeast Package
  • 1/3 cup warm water 100°-110°
  • 1 1/2 teaspoon granulated sugar
  • 3/4 cup unsweetened cashew milk or plant milk of choice
  • 1/4 cup vegan butter
  • 1/3 cup granulated sugar
  • 2 Tablespoons Bob's Red Mill Egg Replacer sub flax meal
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour use 1/2 more if necessary
  • A little extra melted butter to brush on the top of the baked pastry.

Brown Sugar Pecan Filling

  • 1/2 cup vegan butter melted
  • 1 cup packed light brown sugar
  • 1 Tablespoon ground cinnamon
  • 1 cup chopped pecans
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt

Colored Sugar

  • 1 1/2 cup granulated sugar
  • purple, green, and yellow food dyes

Powdered Sugar Icing

  • 2 Tablespoons vegan butter melted
  • 2 Tablespoons unsweetened cashew milk or plant milk of choice
  • 1 teaspoon vanilla extract
  • 1 1/4 cup confectioners (powdered) sugar
  • pinch salt

Instructions

The Pastry Dough

  • Sprinkle yeast packet on warm water.  Gently stir in 1 1/2 teaspoon of sugar. Let sit for about 10 minutes.  Yeast mixture will be frothy and bubbly.
  • While the yeast is rising, prepare the other ingredients EXCEPT for the flour.   
  • Melt 2 Tablespoons of vegan butter with the cashew milk in the microwave for about 30 seconds.
  • Pour milk/butter mixture into a medium-large bowl.  Add in the 1/3 cup granulated sugar, egg replacer (Bob's Red Mill), nutmeg, salt, and vanilla. With a hand mixture, mix till well incorporated.
  • When the yeast is ready, pour all at once into the milk mixture. Stir well.
  • With your hand mixer, mix in flour 1/2 cup at a time. When you have mixed in two cups, your mixer probably can't handle the rest of the flour.  Incorporate the rest on the flour by hand. 
  • Turn dough onto a floured surface and knead for 8-10 minutes. You will know your dough is ready when it is smooth and elastic.  Do not over knead or your king cake will be too tough.
  • Lightly oil another large bowl.  I sprayed in coconut oil.  Put the dough ball in and then turn so that all surfaces are oiled.  Cover with a plastic wrap or damp cloth.  Let rise for 2 hours in a warm spot in your kitchen.

Brown Sugar Pecan Filling

  • Melt the vegan butter into a small mixing bowl.
  • Add the other ingredients: packed brown sugar, ground cinnamon, pecans, flour, and salt. mix together till crumbly. Set aside

Colored Sugar

  • You can make the sugar anytime during the rising/resting/baking process. 
  • Divide the sugar evenly into 3 baggies. Working with one color at a time, drop a couple of drops of food coloring into the baggie. 
  • Shake and smooth until the color incorporates. You can always add more until you have achieved the desired color. 

Powdered Sugar Icing

  • You can wait until your king cake has baked and you've taken it out of the oven for this step.
  • Melt vegan butter into a small bowl.
  • Add in the plant milk, vanilla, powdered sugar, and pinch of salt.
  • Whisk together till all powdered sugar is incorporated.  Set aside. 

Baking and Decorating the Mardi Gras King Cake

  • After the dough has risen for 2 hours, punch down.
  • On a floured surface, roll your dough into a 9x12 rectangle. 
  • Evenly spread prepared brown sugar pecan filling on the rectangle.
  • Starting at the long end roll up into a large tube. 
  • Place on the prepared surface of your cookie sheet in an oval ring. Place seam side down and pinch the ends together to make a complete oval.
  • With a sharp knife, cut into the ring just down to the filling in one-inch intervals. 
    dough ring with slits for King cake
  • Let rest and rise for 45 minutes. Preheat the oven to 350° while oval ring is resting.
  • Bake for about 25-30 minutes in a 350° oven.  You will know it is done when it is lightly browned on top.
  • If desired, brush about 1 Tablespoon melted vegan butter on the top of the baked king cake.
  • If you haven't already made the icing, make it now. See instructions above.
  • Transfer the baked king cake to your serving platter.  Don't forget to tuck the baby into the baked king cake! 
  • Pour icing on top (see directions in post for wax paper trick).
  • Sprinkle colored sugar in a pattern around the ring.
  • Party on!  Whoever finds the baby in their slice has good luck for a year and gets to host next year's Mardi Gras party!  Really! It's the rule:)

Nutrition

Calories: 524kcal | Carbohydrates: 87g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 375mg | Potassium: 110mg | Fiber: 2g | Sugar: 61g | Vitamin A: 12.7% | Vitamin C: 0.1% | Calcium: 5.4% | Iron: 10.7%

 

Beer Bread with Garlic and Herbs (Vegan)

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This savory garlic herb beer bread is bursting with flavor. The recipe for this quick bread includes ingredients and suggestions for making it 100% vegan compliant. Cut a nice thick slice, warm it up and slather with a  buttery spread; or serve as a side with a casserole or soup.

For this garlic herb beer bread recipe you will need: 

All-purpose flour, organic sugar, baking powder, lemon pepper, dried thyme, oregano (Turkish is best), salt, fresh garlic, beer, and vegan buttery sticks.  (This recipe does contain vegan compliant ingredients. If you are not vegan, you may substitute if desired.) You will also need a 9×5″ non-stick loaf pan to make this bread.five slices of garlic herb beer bread in basket with blue checkered cloth

When I first started eating vegan, I was honestly eating pretty darn super healthy and 100% whole foods plant-based compliant – nothing processed. Real life did eventually set in though, and I realized that I could occasionally give myself permission to break away for special occasions and eat foods that were more processed. No,  I am not advocating this more processed way of eating on a regular basis;  because for our health; the closer we get to a minimally processed whole food plant-based diet, the better off we will be.  But I have grown kids….and they occasionally come home and are looking for the special treats that only mama can make. So I will break away from WFPB perfection and feed them the yummy delicious vegan-compliant food they are craving. It’s okay…

If you are looking for a sweet quick bread that is perfect to enjoy over a cup of coffee or tea, try my Chocolate Chip Banana Nut Bread!  So good:)

Tips and Tricks for Making Garlic Herb Beer Bread

  • You will be using a vegan butter spread two different ways in this recipe.
    • For the melted butter listed in the recipe (you pour on the bottom of the pan and on top of the dough before baking),  I’ve had the best success with either Miyoko’s Cultured Vegan Butter Sticks or  Nucoa Buttery Sticks.
    • For spreading on a warm slice of beer bread before eating, I prefer Earth Balance Buttery Spread.  (NOTE: The Earth Balance does not work well melted and baked as a recipe ingredient. The texture just isn’t right – it feels too oily. Instead, use one of the butter sticks mentioned above.

      butter on top of the raw batter in the loaf pan for garlic herb beer bread
      Don’t forget to pour half of the melted butter spread sticks on top before putting your beer bread in the oven. It needs to cook into the bread for the best flavor.
  • Mix together the dry ingredients and the minced garlic. Make a well or a hole in the center of the dry ingredients and all at once, pour the beer on top. Incorporate all of the ingredients. Don’t overmix or your beer bread will not be as tender.

    a stream of beer being poured in dry ingredients for garlic herb beer bread
    Make a well in the center of the dry ingredients and then pour all the beer at once into the middle. Carefully turn to incorporate so that you don’t overmix.
  • For vegan compliance, use a vegan compliant beer and organic white sugar. To learn more, read the following articles on why all beer and sugar is not compliant.
  • If you do not want to use beer, you may substitute with an unsweetened carbonated soda. Though using regular soda will still cause the bread to properly raise, be aware that it will not have a “yeasty” taste if it does not include beer.
  • Let cool for a few minutes until you can handle the pan.  Run a knife around the edges to loosen and carefully turn out onto a cooling rack.

Serving Suggestions for Beer Bread with Garlic and Herbs

  • My favorite way to eat the savory flavorful garlic herb beer bread is warmed up with a rich buttery spread or vegan cream cheese on top.  Since this bread is savory rather than sweet, do not top with sweet jams or jellies.buttered garlic herb beer bread on white plate with crock of buttery spread and blue checkered cloth
  • Better yet, serve with a soup or casserole that has complimentary herbal flavors such as my Veggie Lentil Soup or the (pictured) Creamy Vegetable Pasta Soup.slices of garlic herb beer bread in basket with blue checkered napkin behind white bowl with creamy vegetable bow tie soup

Items I Found Useful in Making This Recipe

*Affiliate links* 

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two slices of garlic herb beer bread with blue checkered napkin

Garlic Herb Beer Bread (Vegan)

This savory garlic herb beer bread recipe uses vegan compliant ingredients.  It is flavorful and delicious served with a buttery spread on top or as a side for casseroles or soup.
5 from 1 vote
Print Pin Rate
Course: Side Dish, Snack
Cuisine: American
Keyword: beer bread, garlic herb bread vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 213kcal
Author: Cindy Rainey

Ingredients

  • 3 cups all-purpose white flour
  • 1/4 cup organic sugar
  • 1 Tablespoon baking powder
  • 3/4 teaspoon lemon pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon oregano Turkish is best
  • 6 cloves garlic chopped
  • 1 teaspoon salt use less if watching sodium
  • 12 ounce can beer I used Budweiser
  • 1/4 cup buttery sticks read blog post for suggestions

Instructions

  • Preheat oven to 350°
  • Chop garlic and set aside.
  • Mix all dry ingredients and garlic in a medium sized mixing bowl. Make a well in the center.
  • Pour in beer and mix to incorporate.
  • Melt 1/4 cup butter sticks.  See blog post for brand suggestions.
  • Pour half into the bottom of a 9x5" loaf pan.  
  • Turn bread dough into the buttered pan and gently press into the corners.
  • Evenly pour remaining melted butter on top.
  • Bake for 45-50 minutes or until top is nicely browned.
  • Allow to cool till you can handle the pan, then go around the edges with a knife and turn out onto a cooling rack.

Nutrition

Calories: 213kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Sodium: 387mg | Potassium: 177mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.7% | Calcium: 6.6% | Iron: 11.4%

garlic herb beer bread (vegan) pin

Red Wine Vinegar Coleslaw With Peanuts

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This twist on the classic coleslaw is the perfect side dish to take along for potlucks, picnics, or barbecue.  It’s super easy to throw together and has a unique flavor because of the red wine vinegar salad dressing used. Use your favorite mayo. This is a vegan food blog and so the mayonnaise used in this recipe is a vegan mayo.  Add in some crunchy salted peanuts, and you will have a tasty unique side dish you can be proud to take to any potluck dinner!

For this red wine vinegar coleslaw recipe you will need:

Two bags of shredded coleslaw mix – I like to use a tri-color mix, your favorite red wine vinegar salad dressing, your favorite mayonnaise – I use a vegan mayonnaise and salted roasted peanuts. 

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So I have this friend and work colleague who has a reputation for being a fantastic cook.  Everything she prepares and brings in to share is quickly devoured.  I try to pay special attention to what she brings – even if I can’t eat it (yep, the vegan thing).  She’s always good to share her recipes, and even helps me try to figure out how I can switch out and sub ingredients to make her dish vegan-friendly.

I was especially interested when she brought in this unique red wine vinegar coleslaw.  When she told me how easy it was to prepare, I knew I would soon be giving it a try.  Well, I didn’t know how soon that would be! The very next day I got a text from a friend about a pop-up surprise birthday party.  And please, bring a side dish. Yay! I had just the perfect side dish in mind:) The coleslaw was super big hit at the party.  Everyone raved about it.  I didn’t mention the vegan mayo used, but did mention the peanuts! (You’ve got to disclose that!)  I hope you enjoy this red wine vinegar coleslaw as much as my friends and I did.

red wine vinegar coleslaw in white dish

Tips and Tricks for Making This Red Wine Vinegar Coleslaw with Peanuts Recipe:

  • This coleslaw is super easy to throw together with just these few simple ingredients.

    coleslaw mix, vegan mayonnaise, peanuts, red wine vinegar
    These are all the ingredients you will need for the Red Wine Vinegar Coleslaw with Peanuts. It’s so easy!
  • Use your favorite red wine vinegar salad dressing. I used Wishbone. That is what my friend recommended.  Plus, at the time of this writing, it looks as though this salad dressing is vegan.
  • I like the tri-color coleslaw mix.  The orange carrots and purple cabbage really make it pop.
  • Use a mayonnaise of your choice.  This is a vegan food blog so of course, we are using a vegan mayo.
  • Whisk together the mayo and red wine vinegar salad dressing till it is smooth. Then pour it on.

    mayo in red wine vinegar
    Whisk the vegan mayo and red wine vinegar salad dressing together and pour on. It’s that easy!
  • Roasted salted peanuts are the best and really give the red wine vinegar coleslaw a super added crunch.
  • This recipe will not work great for meal prep. The red wine vinegar dressing and salt from the peanuts will wilt the coleslaw fairly quickly. It does mix together fast so save the mixing till just before you are going to take it and serve.
  • You must disclose to people you serve that this coleslaw contains peanuts.  You’d think it would be obvious with the big chunks of nuts visible.  Just don’t take a chance.  Safety first.
  • Most of the recipes on this blog are healthy and oil free. Sorry, not this recipe.  It’s the tastiest easiest coleslaw I’ve ever made though.  Try it; you’ll like it! And I promise that I’ll soon be working on a healthier (but probably not as easy) version of this recipe.

Here are some items you might find useful in making this red wine vinegar coleslaw recipe:

*Affiliate links* I am an Amazon affiliate which means that clicking on and purchasing through one of these links might provide Veggie Fun Kitchen with compensation at no additional cost to you.

Red Wine Vinegar Coleslaw with Peanuts Recipe:

Make this recipe to enjoy at home or to share with others. This recipe for red wine vinegar coleslaw is unique and tasty.  The peanuts give this coleslaw an extra special crunch.  Thank you for being a part of Veggie Fun Kitchen. If you like this recipe, please scroll down and give it five stars.  I would appreciate:)
red wine vinegar coleslaw in white dish

red wine vinegar coleslaw in white dish

Red Wine Vinegar Coleslaw with Peanuts

This red wine vinegar coleslaw is extra crunchy with added salted peanuts and extra delicious. It is easily made with a coleslaw mix, red wine vinegar dressing, mayo,  and roasted salted peanuts.  Take this to any potluck, barbecue, or picnic.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: red wine vinegar coleslaw
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 272kcal
Author: Cindy Rainey

Ingredients

  • 28 ounces coleslaw mix I used two 14 ounce bags
  • 1 cup red wine vinegar salad dressing I used Wishbone
  • 3 Tablespoons mayonnaise I used Best Foods Vegan Mayo
  • 2/3 cup roasted salted peanuts
  • salt and pepper to taste

Instructions

  • Put coleslaw mix into a medium/large serving bowl.
  • Whisk together the red wine vinegar salad dressing with the mayonnaise until it is well mixed.
  • Toss dressing together with coleslaw mix.
  • Add in peanuts.
  • Salt and pepper to taste.

Notes

This recipe contains peanuts. You must disclose if you serve to others.

Nutrition

Calories: 272kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 570mg | Potassium: 367mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2.9% | Vitamin C: 58.9% | Calcium: 6.7% | Iron: 6.1%

 

Coconut Date Syrup – Whole Food Plant Based

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Okay, so we’ve figured out how to make healthy pancakes – without eggs or dairy right? But what about the syrup? Even real maple syrup has more sugar than most of us want.  If you are looking for a truly plant-based syrup, try this Coconut Date Syrup.  It is oil-free and uses only a few, wholesome ingredients.

 

ingredients for coconut date syrup
These are all the ingredients you need for Coconut Date Syrup: Medjool Dates, lite coconut milk, lemon juice, vanilla, and salt.

Coconut Date Syrup is easy to prepare; using just a few simple but unique ingredients. We will start with 16 ounces of Medjool Dates (about 22 large dates).  Remove the pits and soak the dates in hot water for at least 30 minutes.  If your dates are quite fresh and soft, this is all the time you will need. If your dates are a little older and have dried out some, soak longer or until softened and “mushy”.

 

Medjool Dates have a rich almost caramel-like flavor.  They are known to help with cholesterol, constipation, and are a great energy booster.  Read this article by Dr. Axe for more interesting information about the Medjool Date. 

After the dates have soaked and are almost mushy, drain and add to a high-speed blender along with the other ingredients. Blend at high speed for a few minutes. The mixture will thicken and develop a like caramel color.

Depending on the moisture left in the dates after draining, you might need to add a little more liquid to make the date syrup pourable.  I typically add water, a few drops at a time, or plant milk.  Or, if I’m feeling a little naughty – I’ll mix in some real maple syrup (Which I realize defeats the purpose…but I just mix in a little).  Pour the Coconut Date Syrup over pancakes or vegan ice cream for a yummy treat!coconut date syrup on banana pancakes

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Some items I found useful in making this recipe:  *Affiliate Links*  This post contains Amazon Affiliate links for items I found useful in making the recipe.  Clicking on and purchasing through one of these links may earn Veggie Fun Kitchen compensation at no additional cost to you.

coconut date syrup pouring on banana nut pancakes

Coconut Date Syrup - Whole Food Plant Based

This Coconut Date Syrup is Whole Food Plant Based and made with Medjool dates, lite coconut milk, vanilla, lemon juice, and salt. Mix it in a high-speed blender for a smooth caramel-like taste.
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Course: Sauce
Cuisine: American
Keyword: coconut date syrup
Prep Time: 5 minutes
soaking time: 30 minutes
Servings: 10
Calories: 126kcal
Author: Cindy Rainey

Ingredients

  • 16 ounces Medjool Dates pitted and soaked
  • 1 13.5 ounce lite coconut milk canned
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Instructions

  • Pit and soak the dates for about 30 minutes or until mushy.  If your dates are older and have dried out, you will need to soak longer. Drain water.
  • Add pitted, soaked dates, lemon juice, vanilla, and salt to a high-speed blender.
  • Blend for 3-5 minutes or until the dates have all blended in and the syrup is a light caramel color.
  • Depending on the moisture in your dates, you might need to thin a little. Use water or plant milk.
  • Will keep in a tightly closed container in the refrigerator for up to a week.  If you store it and then use, you will need to thin with water or plant milk.

Nutrition

Calories: 126kcal | Carbohydrates: 34g | Sodium: 116mg | Potassium: 315mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1.4% | Vitamin C: 0.2% | Calcium: 2.9% | Iron: 2.3%

Lasagna with Cashew Bechamel (Vegan)

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This Lasagna with Cashew Bechamel (Vegan)  is comfort food at its finest!  This dish is what we always cook for homecomings and special occasions in my home. The recipe is somewhat labor intensive but well worth the effort for its flavorful, creamy, saucy, plant-based goodness. The lasagna is oil-free (depending on the sauce you use),  though it does contain healthy fat with the raw cashews.  I do take a few short-cuts in the recipe with the use of jarred marinara sauce and oven ready lasagna noodles.

*Affiliate links.  This post will contain Amazon affiliate links. Clicking on and purchasing through these links may earn Veggie Fun Kitchen compensation at no additional cost to you. 

FIRST THINGS FIRST:

Vegan Cashew Parmasean Cheese

 

You’ve got to have a vegan parmesan cheese of some type. Either buy one, make your favorite, or you can make mine.  You will want to make it while your blender is dry, otherwise, you’ll have more of a cashew/parmesan paste.  Ummmm not so great.  Click here for my Vegan Parmesan Cheese recipe made with cashews, nutritional yeast, and seasonings – or use one of your own.

 

GETTING STARTED:

Since this recipe can be a bit labor intensive, it’s best to do it in stages.

Spinach draining
Use frozen, chopped spinach but thaw and drain it well.

 

Getting started before you get started…

Thaw and drain the frozen chopped spinach.  I drain over cheesecloth if I have it or a paper towel AND a colander of some sort. After a bit, change out the paper towel and press the thawed spinach into the paper towel until it is as well drained as possible.

Cashews soaking in cup of water
Soak your raw cashews for in water for at least 15 minutes. Drain water before using.

Start to soak the raw cashews in water.  (After the cashews are done soaking, discard the water; never use the soaking water in your recipe.)  If you can only find roasted cashews, you will need to soak for a couple of hours and then rinse well.  For this recipe, it really is worth it to find raw cashews.  These are a some I’ve purchased and used through amazon.com. Raw cashews are a staple in my vegan kitchen.  I use them ALL THE TIME! (Affiliate links)

Now get ready to chop the vegetables!

THE VEGETABLE MIXTURE:

vegetables sautéing for vegan lasagnaChop all of the vegetables into very small pieces so they are ready to sauté. Keep the onion separate as you will begin to sauté that first.  Just as a reminder, your thawed spinach should be draining.  Line a sauté pan with a little veggie broth and add the onion. We don’t use oil to sauté in this recipe. Vegetable broth will do just fine!  Sauté for about three minutes until the onion has begun to soften. Add the remainder of the chopped vegetables, including the garlic.  Stir around for about 5 minutes or until the vegetables have softened. Do watch your pan though, so that the vegetable broth doesn’t dry up and the pan begin to stick.  Add more vegetable broth if necessary. Add in the seasonings, and drained spinach. Stir around a bit and then set aside.

BECHAMEL SAUCE:

Bechamel sauce in blender for vegan lasagna
Blend the cashews, flour, plant milk, nutritional yeast, and seasonings together for the bechamel sauce.

By now the cashews should have soaked enough. Make sure to drain them before putting them in the high-speed blender (affiliate link).     Add in the vegetable broth, flour, white miso paste and nutritional yeast (affiliate links).  Blend on high speed for about 3 minutes or until creamy and smooth.  Pour into a medium saucepan. Add in the unsweetened plant milk (I have used both plain unsweetened almond and cashew milk). Cook on medium heat till thick and bubbly.  About 7-10 minutes, stirring the entire time to keep from scorching.  Remove from heat and stir in the salt and nutmeg.  Set aside.

Bechamel Sauce cooking for vegan lasagna
Stir until thickened and bubbly.

PUTTING IT ALL TOGETHER:

This recipe uses two 24 ounce jars of Marinara Sauce.  Read your labels and make sure to buy a brand that fits in with your eating ethics.  It’s hard to find an oil free brand.  I have a pasta sauce recipe you can make if you prefer, but you will probably need to double it.

layering vegan lasagna
Do follow the exact order in the recipe card to layer and assemble the lasagna.

So that you don’t need to boil the noodles, this recipe also calls for oven-ready lasagna noodles.  This means that you can just use the lasagna pasta strips in the recipe without boiling first.  If you forget and accidentally buy the regular lasagna, only par-boil and layer them in the pan half cooked.  Do follow the directions in the recipe for layering the lasagna.  You will be using an 11×15″ pan to assemble and bake.

oven pull checking on vegan lasagna
I use this little oven pull to pull out the rack and add the toppings.

 

 

Cook covered in 375° oven for 35 minutes, take off the foil and sprinkle with your choice of parmesan cheese OR nutritional yeast.

 

 

 

 

Take the lasagna out and let sit for 20 minutes before cutting into it.

vegan lasagna in pan with piece cut out

Serve with a green salad and some yummy Italian bread!  So good!

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Vegan Lasagna with béchamel

Lasagna with Cashew Bechamel (Vegan)

This vegan lasagna with cashew bechamel is dairy free and can be oil-free.  It is loaded with vegetables and flavor.  The bechamel is made with raw cashews and plant milk and is so creamy and smooth.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: vegan lasagna cashew bechamel
Prep Time: 30 minutes
Cook Time: 45 minutes
resting time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 299kcal
Author: Cindy Rainey

Ingredients

VEGTABLE FILLING

  • 10 ounces frozen chopped spinach thawed and drained
  • 1/2 cup vegetable broth to coat the pan, add more if necessary
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 cup button mushrooms finely chopped
  • 2 medium carrots diced - about 1 cup
  • 2 medium zucchini diced - about 2 cups
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • pepper to taste

BECHAMEL SAUCE

  • 1 cup raw cashews soaked
  • 2 cups vegetable stock
  • 1 cup white flour
  • 1/4 cup nutritional yeast
  • 2 teaspoons white miso paste
  • 4 cups unsweetened plant milk soy, almond, cashew
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sea salt

ASSEMBLY AND COOKING

Instructions

BEFORE STARTING

  • Preheat your oven to 375°
  • Thaw and drain frozen chopped spinach.
  • Soak cashews in water for at least 15 minutes.
  • Make or purchase parmesan cheese (can sub in nutritional yeast).

VEGETABLE FILLING

  • Dice all vegetables and set aside. The onion should be kept separately as it is going to start sautéing first.
  • Line a sauté pan with vegetable broth. Add in onion and sauté for about three minutes or until it just begins to soften.
  • Add in all other vegetables except for the spinach.  Watch your pan so that it does not stick.  Add more vegetable broth if necessary.  Continue sautéing till all vegetables have softened - about 3-5 minutes.
  • Add in thawed and drained spinach, Italian seasoning, salt and pepper.  Stir to combine and set aside.

BECHAMEL SAUCE

  • Drain and add the soaked raw cashews to a high-speed blender.  Add in the vegetable broth, flour, white miso, and nutritional yeast.  Blend on high speed for 3-5 minutes or until creamy and smooth. 
  • Pour in the cashew/broth/flour mixture into a medium saucepan.  Add in unsweetened plant milk of your choice.  I like either almond or cashew milk.
  • Cook on medium/high heat, stirring constantly so that the bottom doesn't stick until thick and bubbly.  
  • Stir in nutmeg and salt.  Set aside.

PUTTING IT ALL TOGETHER!

  • Layer the lasagna in an 11x15" pan.  
    You will be dividing the ingredients in the following way:
    -Divide the marinara sauce into four
    -Divide the Bechamel into four
    -Divide the vegetable mixture into two
    -Divide the lasagna noodles into three (when you layer the noodles, you might need to break some to fit.)

THE ACTUAL ASSEMBLY - Assemble in the Following Order

  •  1/4 marinara sauce on the bottom of the pan - spread evenly
  • 1/4 bechamel sauce - spread evenly
  • 1/3 lasagna noodles - break if necessary to fit
  • 1/4 marinara sauce - spread evenly
  • 1/2 of the vegetable mixture
  • 1/4 bechamel sauce - spread evenly
  • 1/3 lasagna noodles - break if necessary
  • 1/4 marinara sauce - spread evenly
  • remaining vegetables (1/2)
  • 1/4 Bechamel Sauce - spread evenly
  • remaining lasagna noodles
  • remaining marinara sauce (1/4)
  • remaining bechamel sauce - spread evenly,
    The marinara and bechamel sauce will naturally mix together some. That's okay:)

FINISHING

  • Cover with foil and cook in a 375° oven for 35 minutes.  Pull it out and check to see if the lasagna noodles are tender.  Put back in for 5 more minutes if necessary.
  • Remove cover and sprinkle parmesan cheese (vegan) or nutritional yeast on top.  Return to oven and let cook for 10 minutes more, uncovered.
  • Remove from oven and let sit for about 20 minutes before cutting.  Serve with a green salad and Italian bread.

Notes

This recipe includes nuts (cashews). You MUST disclose this to anybody eating this recipe as lasagna typically does not contain nuts.

Nutrition

Calories: 299kcal | Carbohydrates: 40g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 1023mg | Potassium: 753mg | Fiber: 4g | Sugar: 5g | Vitamin A: 127.5% | Vitamin C: 25.9% | Calcium: 22% | Iron: 24.5%

The Best Vegan Mac and Cheese (Instant Pot)

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Would it be presumptuous to say this is the best vegan mac and cheese?  I don’t think so.  I have tried all the commercial brands. They are…okay.  Usually loaded with oil and come with a bit of a chemical aftertaste.  This mac and cheese is plant-based.  The cheese sauce is made in the Instant Pot and is literally made of vegetables, cashews, and seasonings.  Depending on the type of pasta you choose to use, you could have a vegan mac and cheese that is actually good for you! It is processed-oil free (but not fat free because of the cashews.)

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*Affiliate links: This post contains Amazon affiliate links.  This means that I will link to a product you can purchase on amazon.com if you choose. If you click on and purchase through these links, Veggie Fun Kitchen might earn compensation at no additional cost to you.

This recipe was inspired by my Vegan Chili Cheese Sauce.  I got home one Sunday, after a weekend away, and found that my daughter had tweaked the Chili Cheese Sauce recipe a little to make a vegan mac and cheese sauce.  Of course! Why didn’t I think about that before? And it was perfect…almost.  I tweaked a little further and came up with a delicious, creamy, cheesy, sauce that works great with small shaped pasta…like mac and cheese!  Only this one is plant-based! Entirely!

What You Will Need

Vegetables and cashews for vegan cheese sauce
These are all the ingredients you will be cooking in the Instant Pot. So good for you right?!?

Ingredients for vegan cheese sauce
And these are the ingredients you’ll be adding to your high-speed blender along with the cooked vegetables. Nothing unhealthy here!

Tips and Tricks for Making the Mac and Cheese Sauce in the Instant Pot:

  • You start with making your cheese sauce BUT if you are a skilled enough cook, you can also be boiling your water and cooking your pasta at the same time.  Use any small shape pasta that makes you happy.  For this recipe, I chose a medium shell pasta.  There are so many varieties, made of so many different ingredients.  Just read your label to make sure it complies with your standards. You will be cooking 12 ounces of pasta.

THE CHEESE SAUCE

  • This “cheese” sauce is developed for the Instant Pot (affiliate link). I promise I ‘ll have a stove-top version soon. Start by “rough cutting the vegetables. You don’t need to peel and you don’t need to chop perfectly because you will be blending in a high-speed blender (affiliate link) after they cook.
chunks of carrots, potatoes, peppers for vegan cheese sauce
Cut vegetables into chunks. They will be blended so no need to be perfect.
  • Some recipes for this type of cheese sauce call for weighing your vegetables.  I haven’t found that is necessary.  This recipe calls for three gold potatoes. This will be approximately four cups.  If you are using extra small potatoes, just make sure you measure and have a generous four cups.
four cups of potatoes
Three largish gold potatoes will yield about 4 cups. No need to peel.
  • There is no need to soak the raw cashews (affiliate link) because the pressure cooker does a great job of softening the cashews for you.  If, however,  you are using roasted cashews, do soak for a couple of hours and drain and rinse well.
  • Add all vegetables, including the garlic to the Instant Pot. You do not need to chop your garlic either.
  • I use chopped garlic I buy in bulk though, and so I estimate 1 teaspoon per clove.
  • Add the water and close your lid, making sure the vent is also closed.  Using manual, set for 5 minutes on high; it will take a little while to come to pressure. You will know it’s at pressure when the minutes start counting down
Instant Pot set to 5 minutes
On manual mode, set the Instant Pot for 5 minutes high pressure. Do a quick release when done.
  • When the timer goes off, do a quick release.  I usually use a long spatula or spoon to open the vent…because hot steam!  Let the vegetables cool for a few minutes because they will be hot!  You can fiddle with your pasta or the seasonings in the meantime.

THE SEASONINGS

  • While the vegetables are cooking in the Instant Pot, go ahead and get the seasonings together.  I portion them out into a small bowl, if I have time, in order to make the finishing/blending process go quicker.  The seasonings we use are what really give this a cheesy tangy flavor.
  • The number one ingredient you should have in your vegan kitchen is nutritional yeast.  This is different from brewer’s or baker’s yeast and you absolutely cannot substitute either of those.  Here are some various nutritional yeasts I’ve used (affiliate links). Sometimes you have to experiment to see which flavor works best for you. Trader Joe’s also has a good one.

(Affiliate Links)

  • Another important ingredient you will use is White Miso Paste (affiliate link). Miso paste is also an important ingredient you will use time and time again in a vegan kitchen. You only use a little at a time but it keeps well in the refrigerator.  This is really hard to find in the grocery store.  I understand you can find it in Asian markets.  I get mine on amazon.com.
  • Apple cider vinegar is another must-have for your vegan kitchen.  I use the unfiltered kind with the “mother”. You can usually find this brand at the grocery store.
  • You will also use mustard powder (super important), garlic powder, turmeric powder, garlic powder, and chili powder.

BLENDING IT ALL TOGETHER

  • Carefully (because it will be hot) transfer the vegetables, cashews, and water from the Instant Pot to a high-speed blender.  I use a measuring cup to scoop them out and a handy little silicone mitt to lift my pot and pour the last bit of the water into the blender.
Silicone mitts grabbing instant pot
These silicone mitts can grab ahold of the hot Instant Pot
  • Add all other ingredients.  Blend at high speed for 3-5 minutes or until everything is creamy and smooth. (You might be tempted to double this recipe but don’t.  Even if you have the largest 8qt pressure cooker, which could probably handle the doubling, your blender cannot.  You simply can’t blend this one in batches.)  Immediately pour over the pasta and enjoy!  I like to top with paprika, chives, and a little sea salt.
  • Depending on the pasta you use, you are going to have extra cheese sauce.  Don’t be mad at this but consider it a gift! I put the extra into a little container and keep it in the fridge up to a week.  I pour liberally on vegetables and potatoes.  It’s healthy so why not? It can also be used for a dip for chips.  Yum!
vegan Cheese sauce on potatoes and vegetables.
Enjoy the leftover cheese sauce on potatoes or vegetables. Remember, it isn’t really cheese, and so nothing unhealthy here!

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Other useful items (affiliate links)

vegan mac and cheese

The Best Vegan Mac and Cheese

The sauce for this Mac and Cheese is entirely plant-based.  It is oil-free and made with vegetables, raw cashews, and seasoning. Make it using a pressure cooker and high-speed blender.  It is creamy, rich and cheesy, and healthy too!
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: vegan mac and cheese
Prep Time: 20 minutes
Cook Time: 5 minutes
coming to pressure: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 416kcal
Author: Cindy Rainey

Ingredients

  • 12 ounces dry pasta small shape like elbow or shells

Goes in the Instant Pot

  • 1/2 orange bell pepper seeded and roughly chopped
  • 1 small onion roughly chopped
  • 1 medium carrot roughly chopped
  • 3 large gold potatoes roughly chopped, about four cups
  • 1 clove garlic no need to chop
  • 1 cup raw cashews
  • 1 1/4 cup water

Goes in the Blender (The Seasonings)

  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup nutritional yeast
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons white miso paste

Instructions

  • Follow package directions to cook 12 ounces of pasta.  You can do this while you are making your cheese sauce, or you can do after if you prefer.  If you do it before or during, drain and set aside.  This is an oil-free dish; but if you cook your pasta ahead of time, you might need to add a little oil to keep it from sticking. 

Goes in the Instant Pot

  • Rough cut your vegetables.  No need to peel.  Add to the pressure cooker.
  • Add raw cashews and water. 
  • Close the lid, making sure the vent is closed, and set on manual for 5 minutes on high.  Do a quick release when finished cooking.

The Seasonings and High Speed Blender

  • While the vegetables and cashews are cooking, get the seasonings together.  I like to add them all to a small bowl so that I can just dump when I'm done. 
  • After the vegetables/cashews have cooked and have cooled slightly, transfer to high-speeded blender - along with the water they cooked in.
  • Add all seasonings.  
  • Blend on high speed for 3-5 minutes or until creamy and smooth.
  • Pour on top of and mix into cooked pasta.  Season with extra salt and pepper to taste.  I also like to add paprika, chives, Maldon Sea Salt, and Parsley on top.
  • Save any left over cheese in an airtight container in the fridge up to a week.  Use on vegetables, potatoes, or chips.  YUM!

Notes

You MUST disclose to anyone you serve this recipe to that it contains nuts.  Nuts are not normally found in cheese sauce or mac and cheese and so it is important to disclose.

Nutrition

Calories: 416kcal | Carbohydrates: 64g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 742mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9.8% | Vitamin C: 28.3% | Calcium: 5.1% | Iron: 30.2%

 

Pumpkin Spice Crescent Rolls

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These Pumpkin Spice Cresent Rolls definitely fall into the category of “vegan but not healthy” but are definitely tasty!  They pull together super fast with some “accidentally vegan” items you can purchase at any grocery store and are perfect for a cozy lazy Saturday morning.

I love the cool crisp fall!  I can finally pull out the cozy throw-blankets, turn on the fire and enjoy a sweet bite to eat with my cup of morning coffee.  (If you haven’t tried my Apple Pumpkin Bundt Cake, you owe it to yourself to give it a try!  It is a made-from-scratch cake though, and is a little labor-intensive.)  For a quick and easy breakfast sweet, make these pumpkin spice crescent rolls instead.

  • pumpkin spice crescent rollsThe pumpkin breakfast sweet rolls pull together so quickly because you use canned pumpkin, apricot jam (I like the chunky kind), pumpkin pie spice, canned crescent rolls (I use Pillsbury), and Duncan Hines Vanilla Frosting.  (These are all vegan at the time of this writing but do check your labels and make sure that ingredients haven’t changed.)
  • While your oven is preheating, mix together just two tablespoons each of canned pumpkin (solid pack) apricot jam, along with 1 teaspoon of pumpkin pie spice.
  • Open the can of crescent rolls, lay flat and carefully separate.  Working one at a time, spread a thin layer and roll up starting at the big end. Carefully place on a baking mat or pan of choice (affiliate link).
pumpkin spice crescent roll
Just spread a thin layer, then roll up.
  • Bake according to package directions. (So don’t throw the wrapper away and then take out the trash…true story lol!)pumpkin crescent rolls

 

  • While the pumpkin spice crescent rolls are baking, mix up just three tablespoons of frosting along with a little more pumpkin pie spice, and for a little seasonal fun – orange food dye.
  • For an easy “drizzle” look, use a pastry bag!pastry bag with pumpkin spice frosting

 

Don’t these pumpkin spice crescent rolls looks so delicious!?!  These are best served warm…with a steaming cup of your favorite breakfast beverage…in front of a fire….

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You probably can’t help but notice that you have almost a whole can of pumpkin left!!  No worries!  After breakfast, use the rest to make my delicious, hearty and EASY Pumpkin Black Bean Soup! (Vegan of course!)

And if you are missing the traditional flavor of pumpkin pie, make my Vegan Pumpkin Pie with Cashew Creme. So good!

pumpkin spice crescent rolls

Pumpkin Spice Crescent Rolls

These vegan pumpkin spice crescent rolls are easy to throw together.  They are perfect for a cool crisp fall morning.
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin spice crescent rolls
Prep Time: 10 minutes
Total Time: 19 minutes
Servings: 8 people
Calories: 128kcal
Author: Cindy Rainey

Ingredients

  • 2 Tablespoons pumpkin canned
  • 2 Tablespoons apricot jam
  • 1 1/2 teaspoon pumpkin pie spice DIVIDED
  • 1 can crescent rolls 8 pieces
  • 2 Tablespoons canned frosting
  • orange food dye optional

Instructions

  • Preheat oven to 375° (or according to package directions)
  • While oven in preheating, mix together pumpkin puree, apricot jam, and 1 teaspoon pumpkin pie spice.
  • Open crescent roll can and gently separate.  Working one at a time, spread a thin layer on each crescent roll and starting at large end roll up. Place on baking sheet.
  • When all 8 crescents have been rolled, bake for 9-12 minutes (or according to package directions), until golden on top. 
  • While crescents are cooking, mix together 3 Tablespoons of vanilla frosting, 1/2 teaspoon of pumpkin pie spice, and orange food dye if desired.  Put into pastry bag.
  • Squeeze icing on top.  Serve warm.

Nutrition

Calories: 128kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 230mg | Potassium: 12mg | Sugar: 7g | Vitamin A: 6.5% | Vitamin C: 0.9% | Calcium: 0.3% | Iron: 2.7%

Vegan Chili with Walnuts (The Prize Winner!)

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This vegan chili is the bomb!  It is oil-free  and uses diced walnuts – not as a meat replacement – but for texture…and a little protein (because “where do we get our protein?” haha)  It’s super easy because it uses  canned beans and tomatoes.  It also has a few secret ingredients. Read on for more info. Give this Vegan Chili a try. You won’t be sorry!

First things first…this chili DOES contain nuts! Chili normally does not contain nuts.  If you ever serve this to others (and believe me, you’ll want to), don’t try to “pass” it off as non-vegan chili.  Nuts normally aren’t in chili and you are responsible to make others aware.Chili in white bowl with corn chips and bell peppers

Now that that important little detail is out of the way…Would it be presumptuous to call this the BEST DAMN Vegan Chili around?  You might wonder…  But yes, I have won a contest with this chili!  It’s always a big hit when I make it for family or friends too.  You could top it with the fake vegan cheese if you like. To keep it truly plant-based though, try my Chili Cheese Sauce and/or my Jalapeño Ranch Dressing.  Both are awesome toppings – just use one or go for both!

Start with diced onion and minced garlic. Years ago I discovered minced garlic in a jar and will never go back! Ever!  When a recipe calls for 1 clove of garlic, I just kinda eyeball it and pull out a rough teaspoon for each clove.  Garlic cloves are often different sizes anyway; so I’ve always gone with the theory of “close enough” on this one.vegan chili

Sauté the diced onion and garlic with vegetable broth.  That’s right; you don’t need oil!  Cover the bottom of your pan with the broth and then watch to make sure it isn’t burning.  The recipe calls for 1/2 cup of vegetable broth and while that’s about right, always check to make sure the bottom of the pan isn’t drying up, and add more if necessary.

Chop the red and a green bell peppers and add to the onion-garlic mixture.  Continue to sauté until the onion is translucent and the peppers are soft.

vegan chili
Isn’t this platter of peppers and onions beautiful?!

Add the seasonings, beer, diced walnuts, and canned items.  Make sure the beans you get are “chili” style. They already have some seasoning in them and so you can just open and dump without draining. In fact, the only canned item you’ll need to drain is the corn.

vegan chlli
This chili pulls together quickly because you use canned goods. Shhhh…no one has to know!

Wait! Did I say beer?  That’s right:) One 12 ounce can of beer adds just a little something-something to make this chili fabulous! The fact that this chili contains alcohol is another important disclosure you must make if serving to others.  Not everybody is a fan (as in: not everybody can drink alcohol for various reasons) and it does not necessarily “cookout” in the amount of time this recipe will be on the stove.  If you choose to not use beer in your chili, no problem.  Just sub in 12 ounces (1 1/2 cups) vegetable broth.  It will still be fabulous.

I use a small can of mild green chilis when I’m making this vegan chili for my family because they don’t enjoy their food too spicey. If you enjoy a little extra heat, you should use a can of jalapeños instead.  You can also add more or drop in a little hot sauce on top.

While you are bringing the chili to a boil, mix together the cornstarch with water, cocoa powder, and a little agave nectar or (real) maple syrup.

What? Chocolate?  Yes indeed! This is the final secret ingredient.  I always just said I was giving my chili a little extra love when in fact I was giving it chocolate.  Cocoa powder along with the tiniest amount of sweetener cuts through the acidic tomato and gives your chili a little extra special richness.

vegan chili
The “secret ingredient” I’ve been adding to my chili for years!

Bring to a boil and then simmer on the stove for two hours so that all the flavors have a chance to meld together.  Add a little extra salt to taste, some hot sauce, chips, hot peppers,  and toppings of choice.  I like to top with my awesome Vegan Chili Cheese Sauce and Jalapeño Ranch.Vegan Chili

 

 

 

 

 

Vegan Chili
Pin this fabulous vegan chili NOW so you don’t lose it!

 

Chili in white bowl with corn chips and bell peppers

Vegan Chili with Walnuts (The Prize Winner!)

This Vegan Chili is plant-based and oil-free.  It uses diced walnuts, canned beans and tomatoes.  
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: Vegan Chili
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 9 people
Calories: 257kcal
Author: Cindy Rainey

Ingredients

  • 1 yellow onion diced
  • 1 Tablespoon garlic chopped
  • 1/2 cup vegetable broth Add more to keep from scorching
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 10 ounces walnuts diced
  • 12 ounces beer Sub vegetable broth if desired
  • 4 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon salt add more at the end for taste
  • 1 15 oz can pinto chili beans undrained
  • 1 15 oz can black chili beans undrained
  • 1 15 oz can kidney chili beans undrained
  • 1 28 oz can crushed tomatoes undrained
  • 1 15 oz can fire roasted diced tomatoes undrained
  • 1 8 oz can corn drained
  • 1 4 oz can green chilis sub jalapeños for more heat
  • 1/2 cup water
  • 1 Tablespoon corn starch
  • 1 Tablespoon cocoa powder unsweetened
  • 2 teaspoons agave nectar can sub real maple syrup

Instructions

  • Dice vegetables and set aside.
  • Line a large stew pot with vegetable broth - about 1/2 cup. Add onions, bell pepper, and garlic.  Sauté till onions are translucent.  Watch bottom of pan and add more broth if necessary so that it doesn't run dry and scorch. 
  • Add seasoning, diced walnuts, beer, and all canned ingredients including beans, tomatoes, corn, and diced chilis. Stir together and bring to a boil.
  • While chili mixture is coming to a boil, stir together water, cornstarch, cocoa powder, and agave.  Stir into pot.
  • Bring to a boil for a few minutes then reduce heat and simmer for the next two hours, covered.

Notes

You MUST disclose to anyone you are serving this chili to that it contains nuts and alcohol.  Not disclosing the nuts could have serious health consequences.  Nuts normally wouldn't be found in chili so it is especially important that you disclose. 

Nutrition

Calories: 257kcal | Carbohydrates: 13g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 505mg | Potassium: 299mg | Fiber: 4g | Sugar: 4g | Vitamin A: 32.1% | Vitamin C: 35.3% | Calcium: 5.5% | Iron: 11%

Jalapeño Ranch Dressing – Vegan and Oil Free

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This Jalapeño Ranch Dressing is vegan, plant-based,  and oil free.  It’s made with cashews and creamy delicious!  You can drizzle this dressing on salad,  potatoes, or my awesome vegan chili.  Use it as a dip for vegetables, chips or pizza. (This post may contain affiliate links.  Clicking on these links may earn Veggie Fun Kitchen compensation at no additional cost to you.)

What if I told you that you didn’t have to give up the creamy texture of dairy and oil-based salad dressings and dips just because you are eating plant-based?  This creamy jalapeño ranch was created from my Oil-Free Vegan Ranch Sauce when I was looking for a spicier version to top my plant-based chili. This version uses the same basic ingredients such as soaked cashews, unsweetened plant milk, and vinegar; but changes it up with a switch to lime juice, a few different seasonings…and the star of the show: Jalapeños!

HOW TO:

Start with raw cashews and soak in water for about 20 minutes.  jalapeno Ranch Dressing, Vegan and Oil-FreeIf you happen to only have roasted cashews on hand, then you will need to soak for 2-3 hours to get the rich creaminess that this jalapeño ranch dressing deserves.  Make sure to use unsalted nuts or your dressing will be way too salty.  If salted nuts are all you have, then rinse well.   The Radiant Life Blog has a great article all about soaking and using nuts.  Make sure to drain and dump the water before putting the soaked cashews into your blender.

Simply throw in the rest of your ingredients, along with the cashews into your blender –  except for the dried cilantro.  You’ll be adding that at the end.  If you add it and then blend with a high speed blender, it will turn your dressing greenish…which is fine if that’s what you like! I do like creamy white though.

Jalapeno Ranch Dressing, Vegan and Oil-Free

 

And now for the star of the show: Jalapeños!  And here is my little secret…I keep a jar of pickled jalapeños handy in my fridge.  No running out at 10pm just because I’m have a craving for a little something to spice up my palate!  And here is another little secret of mine: because my family’s taste run more to the mild side, I use the tamed jalapeños instead.  Feel free to use full strength if you prefer.

 

 

 

I definitely use and love my Vitamix High Speed Blender!  I’ve had it for years and it just keeps going.  (Clicking on and purchasing through this affiliate link may provide Veggie Fun Kitchen with affiliate income.)

Jalapeno Ranch Dressing, Vegan and Oil-Free

Just throw everything in (except for the dried cilantro), and blend on high speed for about 2-3 minutes.  When creamy and smooth, add the cilantro and blend slowly to mix it.

This dressing works great for meal prep too when you’d like a little extra zip.  These little 2 ounce containers are the perfect size.  I use them for various dressings and sauces almost every day.

Jalapeno Ranch Dressing, Vegan and Oil-Free

Use this on salads, over Mexican food, pizza, or my fabulous plant-based chili!Jalapeno Ranch Dressing, Vegan and Oil-Free

Honestly – I would just double this if I were you.  It’s that good!

Jalapeno Ranch Dressing, Vegan and Oil-Free

Jalapeno Ranch Dressing - Vegan and Oil-Free

This Jalapeño Ranch Dressing is made with cashews for a creamy smooth texture.  It is vegan, plant-based, and oil free.  
5 from 1 vote
Print Pin Rate
Course: Salad, Sauce, Topping
Cuisine: American, Mexican
Keyword: Jalapeno Ranch Dressing
Prep Time: 10 minutes
Soak Time: 30 minutes
Total Time: 10 minutes
Servings: 10 people
Calories: 84kcal
Author: Cindy Rainey

Ingredients

  • 3/4 cup cashews raw
  • 3/4 cup plant milk unsweetened
  • 10 slices jalapeno pickled (I use mild)
  • 2 Tablespoons lime juice
  • 1 Tablespoon white vinegar
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons cilantro dried

Instructions

  • Soak the raw cashews for about 30 minutes.  Drain and discard water.
  • Add all ingredients (except for dried cilantro) along with the soaked cashews to a high speed blender.
  • Blend for 2-3 minutes or until creamy and smooth 
  • Add cilantro and slowly blend,  until just  incorporated.
  • Store in an airtight container in the refrigerator for up to 1 week.  Will thicken upon standing. 

Notes

You MUST disclose that this recipe includes tree nuts if you serve to others.  One wouldn't normally expect to find nuts in a ranch-type of dressing. 

Nutrition

Serving: 2Tablespoon | Calories: 84kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Sodium: 261mg | Potassium: 287mg | Fiber: 2g | Sugar: 4g | Vitamin A: 19.4% | Vitamin C: 130.6% | Calcium: 3.8% | Iron: 4.8%

Oil Free Hummus

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This oil free hummus is plant-based.  It is  made with garbanzo beans and is good for you as well as delicious.  It can be made using a high-speed blender or food processor.  It’s super easy to whip up- 5-10  minutes from the time you open the can to spreading on a cracker!?!

When I first started eating plant-based, I decided that I would give myself an allowed “cheat” every day – something that I considered indulgent but that would still be compliant with my new eating choices.  I chose hummus. At that point I wouldn’t have dreamed of making my own but ate the typical store bought brands. Oh, I was in hummus heaven!  Hummus on vegetables, hummus on whole wheat toast, hummus on the spoon….(what?) You get the idea.  This was my unlimited treat – my special “cheat”.  Until I looked at the label (cue the scary music).  Do you know how much oil the typical grocery store brand of hummus has?  Look for yourself, it is scary!

And so I was on my quest for a commercial oil free hummus.  Guess what? In my small town grocery store, it doesn’t exist.  That’s not to say there aren’t specialty stores that carry it, but trust me, in a standard small town chain store, we are just happy to find such an off-beat thing as hummus – let alone an oil free hummus!

By then I had ditched my special treat but really missed the creamy savory deliciousness of hummus.  Thus began my challenge!  A quick google search showed endless recipe possibilities for oil free hummus.  I tried many and borrowed bits from all of them.  My apologies to all the amazing plant-based food bloggers out there, because there is no way to give credit to where I originally found the several hummus recipes I first tried.  Here is my version.  I hope you enjoy!

Start with a can of garbanzo beans – otherwise known as chickpeas.  Drain the chickpeas but reserve the liquid.  You will be using this in the blender.  The liquid from a can of beans is known as aquafaba and is used as an egg or oil replacer by many vegan/plant-based cooks. Oil free Hummus

You will also be using tahini (affiliate link) which is very important for that tangy, rich hummus flavor.  You can make this oil-free hummus without, but it won’t taste the same.  If you don’t have tahini you really should get some.  Tahini is an important staple in a plant-based kitchen.

Add all ingredients to a high speed blender or food processor. If you are using a food processor, it should mix up lick-ity-split.  If you use a blender – even a high speed one – you’ll need to stop partway through and mix and turn by hand.

The recipe calls for 2 T aquafaba (the bean juice), but feel free to add a little more by the teaspoonful if necessary.  This oil free hummus will keep in an airtight container in the fridge for about 5 days.  Unlike the store-bought varieties, there are no preservatives.  So eat and enjoy!

Oil-free hummus

If you are looking for a dessert hummus, try my Cookie Dough Hummus or Black Bean Brownie Batter  Hummus too!

Oil free hummus

Oil Free Hummus

This oil free hummus is quick and easy to make at home in your high speed blender or food processor.  Enjoy on crackers, as a sandwich spread or vegetable dip.
Print Pin Rate
Course: Snack, Topping
Cuisine: American
Keyword: oil free hummus
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Calories: 61kcal
Author: Cindy Rainey

Ingredients

  • 1 15.5 ounce chickpeas, canned drain but save liquid
  • 2 Tablespoons tahini
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 2 Tablespoons aquafaba - add in more if necessary

Instructions

  • Drain garbanzo beans but reserve liquid to use later.
  • Add all ingredients to a high speed blender or food processor including the 2 Tablespoons aquafaba.
  • If using a high speed blender, you will be to stop part way through to mix and readjust. Add in more aquafaba if necessary.
  • Store in an airtight container in the fridge for up to a week.

Notes

If you did not read through the directions and tossed your aquafaba - never fear!  Just use a plant milk or water instead.  I like the texture that aquafaba provides but it will still be super yummy!

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Sodium: 117mg | Potassium: 17mg | Vitamin A: 1% | Vitamin C: 0.4% | Calcium: 0.4% | Iron: 1%

Black Bean Brownie Batter Hummus

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You might think you are eating brownie batter – but surprise, you are really eating hummus – made with black beans! This black bean brownie batter hummus is vegan, oil-free, and plant-based.  This dessert hummus is made with black beans  (of course!)  peanut butter, agave, tahini, and cocoa powder.

black beansBlack beans are incredibly good for you because they are full of fiber and protein; but here is the best part: you won’t even know there are beans in the black bean brownie batter hummus…and neither will your kids!

Use a high speed blender or food processor to make the hummus.  If you have a food processor it’s probably best to use that.  It is doable in a high speed blender, however,  you will need to scrape and stir part way through.  Under no circumstances should you try to make this black bean brownie batter hummus in a regular blender as your hummus might be chunky and there is a risk you might burn your blender out.

Drain and rinse the black beans and put them into your blender or food processor.  Add the peanut butter, agave, cocoa powder, tahini, salt, vanilla,  and plant milk of your choice.  The recipe calls for 2-3 Tablespoons of plant milk.  Start with the lower number and add more as necessary; however, if you need to add more plant milk then add by the teaspoon.

If you have a peanut butter allergy, feel free to substitute sunflower butter.

Tahini is sesame paste and is used in traditional hummus for a deep rich flavor.  I also use it in my dessert hummus recipes to give a deep flavor and to give a “mouth feel” that one might miss when the recipe is oil-free.  If you don’t have hummus then this will still taste super yummy!

If you are using a high-speed blender, you might need to pause to scrape the side and mix it up a little.

black bean brownie batter hummus in blender

This hummus is so rich, you only need a little bit – a little really does go a long way!  Dip crackers or fruit.  Spread on a waffle or toast.  If you like cookie dough, you should try my Cookie Dough Hummus too:)

Cookie Dough HummusBrownie Batter Black Bean Hummus

Brownie Batter Black Bean Hummus

Black Bean Brownie Batter Hummus

This black bean brownie batter hummus is vegan, oil- free, and plant-based.  A little of this rich dessert hummus goes a long way!  Use it as a dip for fruit, cookies or crackers. 
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Course: Dessert, school lunch box
Cuisine: American
Keyword: Black Bean Brownie Batter Hummus
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 57kcal
Author: Cindy Rainey

Ingredients

  • 1 15 ounce can black beans drain and rinse
  • 1/4 cup peanut butter
  • 1 teaspoon tahini
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/3 cup agave nectar use more to taste
  • 1 teaspoon vanilla
  • 3 Tablespoons plant milk of choice start with 2 T and add more

Instructions

  • Drain and rinse black beans and add to a high speed blender or food processor.
  • Add all other ingredients.  (See instruction about plant milk below.)
  • Start with 2 T of plant milk and add more if necessary.  If your hummus is especially thick and you need to add more than the 2-3 Tablespoons then add by teaspoon.
  • If you are using a high speed blender, you will probably need to stop part way through to scrape the batter down. 
  • Serve with fruit, crackers, or cookies.  Remember that this is very rich and a little goes a long ways.

Nutrition

Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 127mg | Potassium: 62mg | Sugar: 4g | Calcium: 0.9% | Iron: 2%