But, what’s the only thing that could top the beloved original hummus? Well, pink hummus, of course! 

This delicious beet hummus recipe is so good you’ll make it on repeat. Sweet, creamy, savory, and, did I mention gorgeous? Get ready to add another spread to your ultimate top 3 list! And get your camera ready, because is definitely an Instagram-worthy dish. 

Pink Hummus With Beetroot: It’s So Versatile!

It seems like hummus is everywhere these days and there’s isn’t a dinner party, picnic or gathering without it. Hummus is a must!

This shouldn’t come as a surprise because hummus has it all. It’s vegan, healthy, nutritious, and packed with plant-based protein. The best part? It requires only a few simple ingredients, and it’s easy and quick to prepare. Toss chickpeas, tahini (sesame paste), olive oil, lemon juice, salt and spices in a food processor, a few pulses and voila! 

But pink hummus with beetroots? It’s the new best thing! It’s way more fun tot eat and packed with extra nutrients from the roasted beets. 

Star Ingredients

Beets: The vibrant and earthy flavor of two medium-sized cooked or roasted beetroots is the driving force behind the stunning pink hue of this hummus. Not only do they add a burst of color, but they also infuse a subtly sweet and slightly earthy taste that sets this hummus apart. You can buy store-bought cooked beets, use beets from a can, bake them yourself, or cook them in the microwave.

Chickpeas: A can of chickpeas forms the creamy base of our Pink Hummus. These protein-packed legumes provide a smooth and velvety texture, creating a perfect canvas for the striking beetroot color and flavor to shine through.

Tahini: Three tablespoons of tahini add a rich, nutty depth to the hummus, enhancing its creaminess and providing a delightful contrast to the sweetness of the beetroots. Tahini contributes to the well-balanced and savory profile of the dip.

Garlic: Two cloves of garlic are the aromatic backbone of this recipe. They bring a pleasant pungency that complements the sweetness of the beetroots and adds a hint of warmth to each bite.

Lemon: The juice of one large lemon provides a bright and zesty kick to the hummus, balancing the earthiness of the beetroots and enhancing the overall freshness of the dish. For additional flavor, zest the lemon with a microplane or zester and add the zest in as well!

Cumin: Half a teaspoon of ground cumin introduces a subtle smokiness and an earthy undertone that pairs harmoniously with the beetroots, creating a depth of flavor that lingers on the palate.

How to Make Pink Hummus

Step 1: Cook your beets! You can do this in the microwave, oven, or buy pre-cooked beets.

• Microwave method: Wash, dry, and chop your raw beets, add them to a bowl with some water, cover with a paper towel, and microwave on high for five minutes.
• Oven Method: Wash, dry, and chop your raw beets, add them to a baking pan, rub with olive oil, and bake for 20 minutes at 400℉.

Step 2: Add all the hummus ingredients to a food processor and blend until creamy and smooth. If desired, add a tablespoon or two of water and blend further.

Step 3: Scoop the hummus onto a dish or into a bowl rotating the back of spoon to create a nice texture on top. Dress with your toppings, and enjoy!

Frequently Asked Questions

Print

Pink Beet Hummus

This colorful spin on traditional hummus is a showstopper! This gorgeous pink hummus is made with roasted beets and is perfect for dipping pita, crackers, and veggies, spreading on sandwiches, or serving at any party or gathering.

Course Appetizer

Cuisine Middle Eastern

Keyword beetroot hummus, hummus, hummus recipe, pink hummus

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 128kcal

Author World of Vegan

Ingredients

• 2 medium-sized beetroots cooked or roasted
• 1 15-ounce can chickpeas rinsed and drained
• 3 tablespoons tahini
• 2 cloves garlic
• 1 lemon large
• ½ teaspoon ground cumin
• ½ teaspoon salt to taste
• ¼ teaspoon black pepper
• 2 tablespoons olive oil divided

To serve

• 1 tablespoon Olive oil
• 2 tablespoons Cilantro chopped
• 1 teaspoon Sesame seeds white or black

Instructions

To Cook the Beets

• To Roast: Slice each beet into 1-inch chunks, place on a roasting pan, and sprinkle with 1 tablespoon of olive oil. Place in the oven and roast for 25 minutes at 400℉.
• To Microwave: Chop beets into 1-inch chunks and place in a microwave-safe bowl with a little water. Cover with a paper towel and microwave for 5 minutes. Allow to cool before handling.
• Store Bought: You can also use store bought cooked beets, as long as they are not pickled in vinegar.

To Make The Hummus

• In a food processor and add the cooked beets, chickpeas (reserving a handful for garnish), tahini, garlic, juice of one lemon, cumin, salt, and pepper, and blitz. Drizzle in 2 tablespoons of olive oil and continue blending in the food processor until smooth. If desired, add one tablespoons of water for a creamier and less thick hummus.
• Spoon the pink hummus into the center of a plate or bowl, and use the back of a spoon to spread the mixture, creating some texture or a bowl in the center for the toppings. Drizzle with remaining olive oil, sprinkle with remaining chickpeas, and top with cilantro and sesame seeds.
• Serve with pita bread, crackers, veggies, on sandwiches, or atop fresh salads.

Nutrition

Serving: 4g | Calories: 128kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 219mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg

The post Pink Beet Hummus appeared first on World of Vegan.

This rustic stew, brimming with eggplant, zucchini, bell peppers, and tomatoes, offers deeply flavorful notes enriched with olive oil, garlic, and a medley of fresh herbs. It’s a dish that rewards patience, making it perfect for a relaxed weekend cooking session.

Ratatouille’s charm lies in its versatility. Serve it as a hearty main alongside quinoa or polenta fries, or let it shine as a rich topping on crisp crostini, complemented by a dollop of vegan ricotta. But why stop there? Explore its potential by tucking it into a warm pita with a drizzle of tahini or dollop of hummus for a Mediterranean-inspired wrap. You can use it as a robust filling for vegan lasagna, layered with plant-based béchamel sauce. Stirring it into pasta for a quick, nutritious meal, perhaps with a sprinkle of nutritional yeast or vegan parmesan, is another excellent choice!

Every bite of this ratatouille brings a taste of southern France right to your kitchen. Next up, we’ll guide you through making this delightful dish. From choosing the best vegetables to simmering them to perfection, we’ll cover all the essentials. Gather your ingredients and let’s start.

Here’s to a dish that’s as much about enjoying the flavors as it is about celebrating the essence of French cooking. Bon appétit!

Why You Should Make This Ratatouille

Thinking about trying this classic ratatouille recipe? You’re in for an amazing experience. This dish is more than a simple medley of vegetables; it’s an explosion of flavor and a feast for the eyes. Let’s explore more reasons why you’ll fall in love with this ratatouille!

• Full of Flavor: Savor the rich layer of flavors in each bite of our ratatouille. With a balanced blend of garlic, tomato sauce, olive oil, and fresh herbs, each vegetable shines, offering a depth of flavor that’s both comforting and sophisticated.
• Versatility at Its Best: Ratatouille is a chameleon in the kitchen. Perfect as a main dish, a colorful side, or a unique addition to meals, it pairs wonderfully with grains, shines as a topping on bread, and can even be a flavorful filling for sandwiches or lasagna.
• Meal Prep Friendly: Ideal for those busy weeks, ratatouille is a make-ahead marvel. It tastes even better the next day, making it a smart, delicious choice for meal planning and quick dinners.
• A Touch of French Cuisine: Experience the joy of French cooking with this authentic Provence-inspired dish. Ratatouille brings the essence of French culinary tradition to your table, no passport required!
• Naturally Inclusive: Embracing a range of dietary needs, this ratatouille is vegetarian, vegan, and free from gluten, soy, and nuts. It’s a wholesome dish that everyone can enjoy, whether at a large gathering or a quiet meal at home.
• Simple Ingredients, Incredible Outcome: Who knew simplicity could taste so exceptionally good? Common vegetables and pantry staples unite to create an beautiful dish. Ratatouille proves that you don’t need fancy ingredients to enjoy a truly remarkable meal.

Essential Ingredients

These key ingredients all work together to create a beautiful, cozy ratatouille. Let’s go over some of them, as well as offer some substitutions.

Red Onion: Adds a mild, slightly sweet flavor that enhances the overall savoriness of the dish. If you don’t have red onions, yellow onions make a good substitute, offering a similar texture but a slightly stronger flavor.

Tomato Sauce: Acts as the base of the ratatouille, providing moisture and a rich, tangy taste. If tomato sauce isn’t available, crushed tomatoes, tomato puree, or even a good quality marinara sauce can be used as alternatives.

Eggplant: Brings a unique, hearty texture to the ratatouille, absorbing flavors beautifully.

Zucchini: Offers a light, slightly sweet flavor and a tender texture. In case zucchini is not available, summer squash is a great alternative, as it has a similar texture and flavor profile.

Red Bell Peppers: Provide a sweet and slightly earthy flavor, adding a pop of color and crunch.

Plum Tomatoes: These are less watery and more flavorful than other varieties, making them perfect for ratatouille. If plum tomatoes aren’t available, any other fresh, ripe tomatoes will do, though they may release more liquid into the dish.

Fresh Thyme: This herb adds a subtle, earthy flavor that complements the vegetables.

Lemon, for Garnish: Adds a fresh, zesty finish to the dish, brightening up the flavors in the dish.

How To Make Vegan Ratatouille

Making this vegan ratatouille is a labor of love that offers amazing aromas, and fun assembly of all the vegetables. Here’s how we make it!

Start by Preheating Your Oven: Set it to 350 degrees Fahrenheit to ensure it’s ready for baking.

Step One: Prepare the Sauce. In a saucepan, heat some olive oil over medium heat. Add finely chopped garlic and half a head of finely sliced red onion. Cook them together until the onion is soft and translucent, about 2 minutes.

Step Two: Simmer the Tomato Base. Pour in the tomato passata or tomato sauce. Season the mixture with salt and pepper to taste. Allow it to simmer gently for 3-4 minutes. During the last minute, stir in the leaves from a sprig of fresh thyme. This sauce will serve as the flavorful foundation of your ratatouille.

Step Three: Slice Your Vegetables. Thinly slice the eggplant, zucchini, red bell peppers, and plum tomatoes. Aim for slices about a fifth of an inch thick, or thinner if preferred.

Step Four: Assemble the Ratatouille. Arrange the vegetable slices in the casserole dish in an overlapping circular pattern. This not only ensures even cooking but also makes for an aesthetically pleasing presentation. Season the arranged vegetables lightly with salt and pepper.

Step Five: Bake the Ratatouille. Place the casserole dish in the preheated oven and bake for 30-40 minutes. The vegetables should be tender and the flavors well combined.

Garnish and Serve: Once done, remove from the oven and garnish with fresh lemon slices and a sprig of thyme. Your ratatouille is now ready to be enjoyed!

Helpful Tips For Making Perfect Ratatouille

Ready to turn your ratatouille into a masterpiece? These helpful tips will elevate your cooking experience, ensuring your dish is as beautiful as it is delicious. Let’s go over some culinary secrets that will make your ratatouille stand out both in flavor and presentation.

• The Art of Vegetable Slicing: Thin, consistent slices are key. Use a sharp knife or a mandoline for uniform thickness. This not only ensures even cooking but also makes layering easier and more aesthetically pleasing.
• Creating a Beautiful Swirl: Start by placing one slice of each vegetable (eggplant, zucchini, bell pepper, tomato) in the pan, slightly overlapping the last. Continue this pattern around the edge of the pan. Once the outer circle is complete, start a new circle inside, following the same pattern. The goal is to fill the pan with a spiral of beautifully arranged vegetables. This technique, while simple, adds an elegant touch to your dish.
• Layering for Flavor: Before arranging your veggies, spread the tomato sauce evenly on the bottom of the pan. This creates a flavorful base and prevents sticking. Sprinkle some fresh herbs over the sauce for an extra burst of flavor.
• Season as You Go: Lightly season each layer of vegetables with salt, pepper, and additional herbs. This ensures every bite is infused with flavor.
• Slow and Low Cooking: Ratatouille benefits from slow, gentle cooking. This allows the flavors to meld and the vegetables to become tender without losing their shape. Be patient and keep the heat at a medium-low setting.
• Letting It Rest: Once out of the oven, give your vegan ratatouille a few minutes to settle. This rest period allows the juices to redistribute, making it even more flavorful.

How To Serve

When it comes to serving your homemade ratatouille, the possibilities are as varied as they are delicious. This versatile dish shines whether served warm or at room temperature, making it a fantastic choice for any occasion.

For a classic touch, plate it alongside a serving of creamy polenta or a bed of fluffy couscous, allowing these grains to soak up the rich flavors of the stew. If you’re leaning towards a more casual, hands-on experience, consider spooning it over toasted slices of crusty bread, perhaps with a smear of vegan ricotta.

Ratatouille also makes a superb accompaniment to grilled tofu or seitan, offering a colorful and flavorful contrast. For those special gatherings, you can elevate your presentation by topping the ratatouille with a sprinkle of fresh basil or a drizzle of balsamic glaze, turning the humble stew into an elegant entrée. No matter how you choose to serve it, ratatouille brings a touch of Provençal charm to your table, promising a meal that’s as satisfying as it is nutritious.

How To Store Leftovers

Storing leftovers of your delicious vegan ratatouille is easy! Ratatouille keeps well in the refrigerator and often tastes even better the next day, as the flavors have more time to meld. To properly store it, let the ratatouille cool to room temperature first. Then, transfer it into an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 4-5 days.

If you find yourself with a larger batch, ratatouille also freezes beautifully. Spoon the cooled stew into a freezer-safe container, leaving a little space at the top as the contents will expand when frozen.

Label the containers with the date, and you can enjoy your ratatouille for up to three months. When you’re ready to eat it, simply thaw it in the refrigerator overnight and then reheat it on the stove over low heat to restore its warmth and flavors.

FAQs

Print

Vegan Ratatouille

This fresh vegan ratatouille dish will take you to a sunny day in the Mediterranean and remind you of why we love these simple ingredients so much!

Course Main Course, Side Dish

Cuisine French, Italian, Mediterranean

Keyword ratatouille, ratatouille recipe, vegan french dish, vegan Mediterranean dish, vegan ratatouille

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 129kcal

Author World of Vegan

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 2 heads red onion finely sliced
• 2½ cups tomato passata or tomato sauce
• 1 medium-sized eggplant
• 1 medium-sized zucchini
• 2 red bell peppers
• 2 plum tomatoes
• A few sprigs of fresh thyme
• Salt & pepper to taste
• 2 slices lemon for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. 
• In a saucepan, add olive oil and cook the finely chopped garlic with half a head of red onion (finely sliced).
• After 2 minutes, add the tomato passata (or tomato sauce) and season with salt and pepper.
• Let the sauce simmer for 3-4 minutes and add the little leaves from a sprig of fresh thyme. This will be your base for the ratatouille.
• Spread the sauce evenly on the bottom of a round casserole dish.
• Slice the vegetables very thin, about a fifth of an inch, or even thinner if desired.
• Arrange sliced vegetables in circles as shown in the photo and season with salt and pepper. 
• Cook in the oven at 350 Fahrenheit for 30-40 minutes.
• Garnish with fresh lemon slices and a sprig of thyme, and enjoy!

Nutrition

Calories: 129kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 736mg | Potassium: 1056mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2909IU | Vitamin C: 105mg | Calcium: 51mg | Iron: 2mg

The post Vegan Ratatouille appeared first on World of Vegan.

Instead of making a chocolate ganache filling that requires heating heavy whipping cream on a stovetop, this recipe uses silken tofu, which blends beautifully into a creamy and velvety filling. I’ve used this technique before to make chocolate mousse and vegan pudding!

Are you up for the no-bake pie challenge? It’s the easiest and most delicious chocolate pie you’ll ever make. No tricky techniques or steps and it involves a blender, a microwave, and a fridge. Doesn’t get easier than that! You have to try it!

Ingredients Needed and Substitutions

This chocolate pudding pie is made with a secret ingredient—silken tofu! You can’t taste the tofu at all, but you’re left with a creamy pudding-like consistency without needing to prepare a packet of instant pudding or whip heavy cream. With just a few extra ingredients, this pie is a snap to make!

Dairy-Free Semisweet Chocolate Chips

Opt for high-quality vegan semisweet chocolate chips to ensure a rich and indulgent chocolate flavor.

Silken Tofu

Select a 14-ounce block of silken tofu, also known as “soft” tofu. Ensure it is well-drained to achieve a smooth and creamy texture in the pie filling. Silken tofu contributes to the pie’s velvety consistency.

Vanilla Extract

Use pure vanilla extract to enhance the overall flavor of the chocolate pie.

Graham Cracker Pie Crust

Choose a pre-made vegan graham cracker pie crust for convenience or prepare your own using vegan graham crackers and plant-based butter. Crumble them together and press it tightly at the bottom of the pan. Ensure the crust is firm and well-set to support the creamy filling.

How To Make This Easy No Bake Chocolate Pie

For the Pie

In a small microwave-safe bowl, heat the chocolate chips for 45 seconds, stirring with a fork until smooth. If the chocolate remains lumpy, microwave in 20-second intervals, stirring in between, or use a double boiler for an alternative melting method.

Blend the melted chocolate, tofu, and vanilla in a blender or food processor until creamy, then pour the mixture into the pie crust and freeze for 30 minutes until the filling solidifies.

The pie can be refrigerated for up to 5 days.

For the Coconut Whipped Cream

Refrigerate a can of coconut milk overnight or for at least 6 hours. Once chilled, the milk and water will have separated. Remove the lid and pour out the water (which can be saved for a smoothie). In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes until fluffy. Alternatively, use a hand whisk if an electric mixer is unavailable. Serve immediately.

Topping Ideas

To top off this no-bake chocolate pie you can make this delicious coconut whipped cream. It compliments the intense chocolate flavor of the pie perfectly. Or use any store-bought vegan whipped cream you prefer.

Want to change it up? Try these other tasty toppings:

• Coconut yogurt. Another great idea if you don’t want to work extra for the topping cream, is to top it with very thick and fatty coconut yogurt and drizzle a bit of maple syrup on top.
• Dust with cocoa powder. Light dust the top with cocoa powder using a fine sieve for an extra layer of chocolate goodness.
• Chocolate shavings. use a vegetable peeler to create delicate chocolate shavings for an elegant garnish.
• Chopped nuts. Sprinkle with chopped nuts such as almonds, pecans, or hazelnuts for added crunch.
• Edible flowers. Decorate with edible flowers for a visually stunning and whimsical touch.

Frequently Asked Questions

More No Bake Dessert Recipes

• Raw Chocolate Peanut Butter Slices
• Vegan Strawberry Shortcake
• Super-Easy Vegan Birthday Cake
• Silken Chocolate Pudding

Print

No-Bake Chocolate Pie with Graham Cracker Crust

This no-bake chocolate pie is one of the easiest I’ve ever made. There are only four ingredients, and all of them can be snapped up at your local grocery store. For vegan chocolate chips, look at the ingredients and make sure they don’t say “contains milk.” I usually buy Trader Joe’s or Guittard semisweet chocolate chips. For the pie crust, Keebler’s graham-cracker crust is accidentally vegan and is a good bet.

Course Dessert

Cuisine American

Keyword dairy-free chocolate pie, no bake chocolate pie with graham cracker crust, no-bake chocolate pie, vegan chocolate pie

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 Pie

Calories 894kcal

Author Toni Okamoto

Ingredients

For the pie:

• 1 12-ounce bag dairy-free semisweet chocolate chips
• 1 14-ounce block silken tofu drained (also called “soft” tofu)
• 2 teaspoons vanilla extract
• 1 vegan graham cracker pie crust

For the coconut whipped cream:

• 1 13.5-ounce can full-fat coconut milk
• 1 teaspoon vanilla extract
• 3 teaspoons powdered sugar

Instructions

For the Pie:

• In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth. Alternatively, melt using a double boiler.
• In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.
• Pour the tofu-chocolate mixture into the piecrust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.

For the Coconut Milk:

• Place the can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours.
• After the coconut milk is completely chilled, the milk and water should have separated. Remove the lid and pour out the water. (You can save it for a smoothie.)
• In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.

Notes

Storage: Cover and store in the fridge for up to 5 days.

Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months. Let it thaw overnight in the refrigerator.

Toni’s Tips:

• If you don’t have a graham-cracker pie crust handy, you can crumble your favorite cookies or graham crackers and pack them tightly into the bottom of an 8-inch pie dish. Then pour the tofu-chocolate mixture on top of the crumbs and place the pie in the freezer.
• Avoid using coconut milk with guar gum because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have guar gum, coconut cream also works.

Testers’ Tip: “To make your own pie crust, use a sleeve of vegan graham crackers, which has roughly ten, and pulse them in a blender or food processor until they crumble. Add ½ cup vegan butter to the blender or food processor and blend together. Using your fingers, press the graham cracker mixture into the baking sheet.” —Lisa K. from New Orleans, LA

Nutrition

Calories: 894kcal | Carbohydrates: 120g | Protein: 9g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Sodium: 802mg | Potassium: 214mg | Fiber: 3g | Sugar: 33g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 5mg

About The Cookbook

The Plant-Based on a Budget cookbook is a must! It’s one of those cookbooks that will end up on your kitchen counter and never make it to the shelves. The idea behind it is to help you save money while eating a healthy plant-based diet. Pretty amazing, right? You’ll find so many staple recipes here like broccoli soup, 3 bean salad, and blueberry muffins. 

Toni Okamoto is the budget eating guru. She has been sharing delicious tips and recipes on her blog for years and this is already her second cookbook. You can also find her alongside World of Vegan founder Michelle Cehn in the Plant-Powered People Podcast, so go have a listen!

If you want to get your own copy of this book find it here.

This no-bake vegan chocolate pie recipe was excerpted from Plant-Based On a Budget by Toni Okamoto, BenBella Books, 2019. Photos by Jenny Love.

The post No-Bake Chocolate Pie with Graham Cracker Crust appeared first on World of Vegan.

If you’ve gotten into a dinner rut or are looking to make your weekly Sunday dinners more exciting, our answer is to cook more vegan roasts! You’ll love how great your kitchen smells as the various herbs and spices waft through the air, instilling feelings of comfort and coziness.

There’s also nothing quite like enjoying a perfectly tender bite of Sunday roast as a new week is about to begin. So grab your favorite bakeware, break out those aromatics, and let’s get to work!

Make Your Own Vegetarian Holiday Roast

Below you’ll find a round-up of the very best vegan roast recipes from around the web. All of the following recipes are:

• vegan
• vegetarian
• plant-based
• dairy-free
• cholesterol-free
• meat-free

We also included options that are soy-free, gluten-free, and nut-free for allergen-friendly roasts.

Plant-Based Roast Base Ingredients

What goes into these succulent, meatless masterpieces? Vegan roasts boast a palette of wholesome ingredients, including seitan (wheat gluten), mushrooms, nuts, tofu, beans or lentils, grains, and an assortment of vegetables. Elevating these natural elements are a harmonious blend of aromatic spices and herbs, transforming these simple ingredients into a culinary symphony that will redefine your perception of plant-based dining. Dive into the recipes and witness the magical metamorphosis of whole foods into your next vegan dinner sensation.

Best Vegetarian Roast Recipes (100% Vegan)

The Perfect Vegan Wellington

A beautiful and delicious recipe by Audrey Dunham, this vegan mushroom Wellington is savory, flaky, and completely worth the effort. It’s actually surprisingly easy! It’s made with vegan puff pastry (which you can easily fond from brands like Pepperidge Farm) and decorated with a gorgeous braid. This is any mushroom lover’s dream roast.

Vegan Turkey Roast

A delicious vegan turkey for Thanksgiving, this recipe will have you feeling like it’s the holidays all the time! Made using simple ingredients such as tofu and vital wheat gluten, this recipe is actually quite easy to put together. But it is recommended that you prepare the seitan a day in advance if possible for optimal texture and flavor.

Veggie Meatloaf

If you’re dining with meatloaf lovers, this is a must! It’s a health-ified version of a classic meatloaf made with lentils, walnuts, and mushrooms. Crazy? It may sound nuts (and it is, literally, made with nuts!) but this popular recipe has stood the test of time. Dozens of iterations of this veggie meatloaf have spread across the internet, but this is our all-time fave by Desiree Neilsen.

Vegan Holiday Roast

This amazing meatless roast by Vegan Huggs is both beautiful and delicious and will make a beautiful centerpiece to any meal! Using a seitan base and stuffed with a delicious sourdough bread stuffing, this recipe is actually relatively easy to put together. You just need to wait patiently for a few hours as it finishes up in the oven.

Seed & Carrot Roast Loaf

Great for those who are gluten-free or just love seeds and veggies! This loaf by Kind Earth is one of the easiest vegetarian roasts you could ever make, Once the carrots are boiled and the seeds are ground, it only takes a few minutes to combine everything together. Stick it in the oven for about 45 minutes, and you’re golden!

Vegan Ham Roast

This super flavorful vegan ham recipe by Shane & Simple is a must-try for you if you like your vegan roasts with a tinge of sweetness. With only 15 minutes of prep time and 75 minutes cook time in the Instant Pot, you’ll love how quickly this amazing dish comes to life!

Festive Butternut Squash Roast

Gluten-free, vegan, and full of fall flavor! This butternut squash roast by The Veg Space is a perfect vegetarian roast recipe for anyone who’s sensitive to gluten or just prefers more veggies in their life. Stuffed with a lentil filling, this squash roast has everything you need for a completely filling and tasty meal.

Cashew Nut Roast

Made with a combination of cashews, breadcrumbs, herbs, and spices, this yummy nut loaf from Vegan Punks is perfect for those who love the combination of crunchy nuts with salty breadcrumbs. Drizzle on some gravy and you’ll be all set for a Sunday roast dinner.

Gluten-Free Veggie Roast

Made from the mighty celeriac vegetable, this oil-free and gluten-free dish from Seven Roses is one of the most simple vegetable roasts you could ever make. Add as many fixings as you’d like to round out this nutritious and budget-friendly meal!

Vegetarian Lentil Loaf

Nut-free, gluten-free, soy-free and totally meatless, this vegan lentil loaf from Strength & Sunshine is made with the power of lentils and cauliflower. Covered in a red ketchup sauce, this nostalgia-inducing recipe only takes about 45 minutes to make and is filled with veggies and loaded with protein.

Vegan Mushroom Meatloaf with Sticky Asian Glaze

Mushroom lovers, rejoice! This tasty vegetarian loaf recipe from Sunnyside Hanne calls for mushrooms, carrots, chickpeas, and more before being finished off with a deliciously tangy Asian glaze. Great alongside potatoes and broccoli or some rice and smashed cucumbers!

Whole Roasted Cauliflower

What’s round and comes out of the ground but also tastes great on a plate? This delicious whole roasted cauliflower from Nutriplanet! It’s perfect for anyone who wants to keep their Sunday roast super simple. Gluten-free, soy-free, and totally tasty!

Juicy Vegan Roast Beef

This delicious vegan loaf recipe from My Plantiful Cooking makes a hearty holiday dinner or tasty meat-free treat throughout the week. With ingredients such as vital wheat gluten, kidney beans, and liquid smoke, this vegan roast beef comes together in just over an hour. It will keep 3-4 days in the fridge or up to 3 months in the freezer.

Brown Sugar Glazed Tofu

From Plant Based RD comes a ridiculously easy gluten-free roast recipe. You’ll never believe it uses tofu as the main ingredient! All you need to do is make sure it’s pressed and marinate it overnight before popping it in the oven the next day!

Holiday Stuffed Roasted Acorn Squash

Elevate your holiday feast with the rich and savory allure of stuffed acorn squash—a delightful vegetarian alternative that effortlessly steals the spotlight from the traditional roast. Bursting with autumnal flavors, these golden-hued gourds are generously filled with a delectable medley of grains, nuts, and seasonal herbs, creating a hearty and satisfying centerpiece for your festive table. The velvety texture of the acorn squash perfectly complements the earthy stuffing, offering a symphony of tastes and textures that will captivate both vegetarians and meat enthusiasts alike.

Tempeh Pot Roast

Savory, comforting, and full of plant-based protein. This tempeh pot roast by From My Bowl is the answer to your easy meal dreams. With only about 15 minutes of prep time, most of the work is done in the slow cooker with this vegan roast recipe!

What to Do With Your Leftover Vegetarian Roast?

If you’ve got leftovers, you’ve got tot try this epic air fryer sandwich make with veggie roast leftovers. We designed this recipe as a creative way to use Thanksgiving turkey leftovers. But you can apply it to all types of vegetarian roasts! It’s simply divine.

Don’t Want to Cook Your Own Vegetarian Roast? Try These Store-Bought Options!

Whether you’re short on thyme or time, there are many options for delicious vegetarian roast dinners available both online and at the supermarket. From Field Roast to Tofurky, here are some of the most popular meatless roasts out there:

• Field Roast Celebration Roast
• Gardein Holiday Roast
• Tofurky Ham Roast
• Vegetarian Plus Turkey Roast 

Explore our vegan turkey guide for even more options. If you’re having a large gathering, why not have a taste test with as many vegan roasts as you can? That way you’ll get a beautiful array of different textures, colors, and flavors! And once your vegetarian roast dinner is done, serve it alongside some delicious mashed potatoes, roasted asparagus, or other desired vegan sides.

During the holidays, we come across foods that are uncommon or unfamiliar at other times of the year (especially at parties). If you aren’t sure what fois gras is, make sure to look into it before you consider taking a bite.

The post Best Vegetarian Roast Recipes appeared first on World of Vegan.

Trying to make food for carnivores is no easy task. They are usually after that meaty texture and robust, rich flavor and, sometimes, have a predisposition not to like the vegan food that’s about to be served.

The richness of the butter and the texture of the mushrooms will make you forget you’re eating a plant-based pie!

Why You’ll Love This Vegan Chicken Pot Pie

• Hearty Comfort Food: This vegan pot pie is the epitome of comfort food, offering all the warmth and satisfaction of a classic without the use of animal products.
• Flavorful Plant-Based “Chicken”: We’ve crafted a mouthwatering “chicken” substitute that’s not only delicious but cruelty-free, making this recipe a compassionate choice for vegans and vegetarians.
• Wholesome Veggies: Packed with a medley of vibrant vegetables, this pot pie is a delightful way to sneak in those essential nutrients while relishing every bite.
• Creamy Dairy-Free Sauce: Our luscious, dairy-free sauce is the heart and soul of this dish, creating a velvety texture and rich flavor that will have you coming back for seconds.
• Family-Friendly and Crowd-Pleasing: Whether you’re serving a family dinner or hosting guests, this vegan chicken pot pie is sure to please everyone around the table, proving that plant-based meals can be both satisfying and delicious.

Key Ingredients

Tofu: Extra-firm tofu works best for the “chicken” substitute. Press it well to remove excess moisture and cut it into tiny cubes to resemble the texture of diced chicken.

Yellow Potatoes: Steam the yellow potatoes until they are soft but not mushy. This will ensure they maintain their shape and texture in the pot pie.

Button Mushrooms, Carrots, Green Peas: These delicious veggies create the bulk of the filling. Feel free to mix up the type of mushrooms, use fresh or frozen carrots, and frozen or canned green peas.

Raw Cashews: Soak the cashews in hot water for about 30 minutes to soften them before blending. This step ensures a smooth and creamy sauce.

Vegan Butter and Flour: The roux, a mixture of vegan butter and flour, serves as the thickening agent in the sauce. Make sure it’s well combined and smooth before adding other ingredients. If making your own crust, butter is also used to create those flaky layers. Make sure your vegan butter is kept cold.

Ground Nutmeg: A touch of ground nutmeg adds depth to the sauce, but it’s a strong spice, so use it sparingly.

For exact measurements, check out the printable recipe card at the bottom of this post.

How To Make Vegan Chicken Pot Pie

Make The Crust

For the crust, blend the flour, salt, and vegan butter in a food processor until it resembles a coarse meal. Add 1⁄4 cup of ice water and pulse until the dough clumps together, ensuring not to overmix.

When you can press the mixture together to form a pliable (but not moist or sticky) dough, it’s ready. If necessary, add more water 1 tablespoon at a time to reach this consistency. Roll the dough into a 10 × 10-inch shape (about 1⁄4 inch thick) between two parchment paper sheets on a baking sheet. Chill it in the refrigerator (keeping it on the baking sheet for easy handling) for at least 15 minutes.

Prepare The Filling

For the vegetable filling, sauté onions in vegetable oil over medium heat for about 5 minutes until translucent. Add mushrooms, carrots, garlic, salt, basil, marjoram, and pepper, and sauté for another 5 minutes.

Remove from heat and gently fold in the tofu, peas, and potatoes. Set aside.

Make The Béchamel Sauce

Preheat the oven to 450 degrees F. To prepare the béchamel sauce, blend water, cashews, mustard, salt, and nutmeg until smooth. In a medium saucepan over medium-low heat, melt the vegan butter, add the flour, and whisk for 2 minutes until it forms a roux.

Gradually whisk in the cashew cream mixture. Increase the heat to medium and cook, whisking often, for approximately 10 minutes until the sauce thickens.

Combine the sauce with the sautéed vegetables, creating a stew. Transfer the mixture to a 9-inch pie pan. A 9 × 13-inch baking dish can also be used.

Retrieve the chilled crust from the refrigerator, peel off the top parchment sheet, and invert the dough onto the stew using the bottom parchment. Create 8 to 10 decorative 2-inch slits in the crust for venting.

Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then turn on the broiler and broil for about 5 minutes until the top lightly browns. Serve while hot.

Top Tips

• Short on time? Use a ready-made puff pastry. It’s easy to use and you can always have it available for you in your freezer and cook these pies spontaneously when you’re out of ideas.
• If you are making your own dough, don’t skip the chilling step. Chilling the crust dough in the refrigerator is essential to prevent it from becoming too sticky and difficult to work with. It also helps create a flakier texture.
• With either crust, make sure you slit it with decorative vents to allow steam to escape during baking. This prevents the filling from becoming too watery.
• To achieve a beautifully browned top crust, turn on the broiler for the last few minutes of baking. Keep a close eye to prevent burning.

Storage

• Refrigerator: If you have leftovers, allow the pot pie to cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. Alternatively, you can transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Freezer: To store the pot pie for an extended period, it’s a good idea to freeze it. Allow the pot pie to cool completely, then wrap it in several layers of plastic wrap or aluminum foil to prevent freezer burn. Place it in an airtight, freezer-safe container or a resealable freezer bag. Label it with the date and contents. A well-frozen vegan chicken pot pie can stay good for 2-3 months in the freezer.
• Reheating: When you’re ready to enjoy the leftovers, you can reheat individual servings in the microwave or reheat the whole pot pie in the oven. For the microwave, cover with a microwave-safe lid or a microwave-safe plate, and heat in short increments until heated through. For the oven, preheat it to 350°F (175°C), place the pot pie in an oven-safe dish, and reheat for about 20-30 minutes, or until it’s hot all the way through. You can cover the top with foil to prevent excessive browning.

Serving Suggestions

This vegan chicken pot pie is perfect served on its own, but in case you’d like some side dishes—these recipes would go great!

Balance the heartiness of the pot pie with a light and refreshing salad like this Delicata squash harvest salad.

For a touch of sweetness and tartness, serve your pot pie with a dollop of cranberry sauce. Its fruity flavors complement the savory pot pie beautifully.

Potatoes and pot pie go hand in hand. Consider serving a side of creamy vegan mashed potatoes for a comforting and classic pairing.

Roasted or steamed vegetables can also round out the meal. Try sheet pan roasted asparagus, roasted potatoes and broccoli, or roasted root vegetables for extra fiber and flavor.

More Homemade Vegan Casserole Recipes To Try

• Vegan Shepherd’s Pie/Vegan Cottage Pie
• Noodle Kugel
• Vegan Baked Mac & Cheese Casserole
• Vegan Breakfast Casserole

Print

Vegan Chicken Pot Pie

This pot pie is going to rock your world. It originates from our dear friend Allison Rivers Samson, who is a genius at magically transforming veggies into savory delights. This recipe takes a little more time to prepare, so pour yourself a favorite beverage, put on some tunes (or maybe an episode of The Plant-Powered People Podcast), and enjoy the process. The time you spend in the kitchen will be well worth it, and this one dish can provide you with many tasty meals throughout the entire week.

Course dinner

Cuisine American

Keyword vegan chicken pot pie, vegan pot pie

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Calories 526kcal

Author Allison Rivers Samson

Equipment

• Food Prcessor
• High Speed Blender

Ingredients

Crust:

• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup plus 2 tablespoons vegan butter
• ¼ cup ice water plus up to 5 additional tablespoons as needed to form a dough

Vegetable Filling:

• 2 tablespoons vegetable oil
• 3 cups yellow onions diced
• 2 cups button mushrooms sliced
• 1 ⅓ cups carrots diced
• 1 large clove garlic minced
• 2 teaspoons salt
• ¾ teaspoon dried basil
• ¾ teaspoon dried marjoram
• ¾ teaspoon ground black pepper
• 8 ounces extra-firm tofu (half a 16-ounce block) drained and sliced into tiny cubes
• 1 cup frozen green peas
• 2 ½ cups yellow potatoes cubed, steamed until soft

Béchamel Sauce:

• 3 cups water
• ¾ cup raw cashews
• 1 ½ teaspoons Dijon mustard
• 1 teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ cup vegan butter
• ½ cup all-purpose flour

Instructions

• To prepare the crust, combine the flour, salt, and vegan butter in the bowl of a food processor and pulse until the mixture looks like a coarse meal. Add 1⁄4 cup of ice water and pulse until the dough clumps together, but do not overmix. When you squeeze the clumps with your hand, the mixture should come together to form a pliable (but not moist or sticky) dough. If needed, add more water 1 tablespoon at a time until you reach that consistency. Between two sheets of parchment paper on a baking sheet, roll the dough to a 10 × 12-inch rectangle (about 1⁄4 inch thick). Chill the rolled-out dough in the refrigerator (keep it on the baking sheet to make it easy to transfer) for at least 15 minutes.
• To make the vegetable filling, heat the vegetable oil in a large sauté pan over medium heat. Add the onions and sauté for about 5 minutes, until the onions are translucent. Add the mushrooms, carrots, garlic, salt, basil, marjoram, and pepper and sauté for another 5 minutes. Remove the pan from the heat and fold in the tofu, peas, and potatoes. Set aside.
• Preheat the oven to 450 degrees F.
• To make the béchamel sauce, in a high-powered blender, combine the water, cashews, mustard, salt, and nutmeg and blend until completely smooth. In a medium saucepan over medium-low heat, melt the vegan butter and add the flour. Whisk for 2 minutes until the mixture begins to clump and toast up into a roux. Whisk in the cashew cream mixture. Increase the heat to medium and cook, whisking frequently, for about 10 minutes, until the sauce thickens.
• Pour the sauce over the sautéed vegetables and stir to combine into a stew. Transfer to a 9 × 13-inch baking dish.
• Remove the chilled crust from the refrigerator and peel off the top sheet of parchment. Lift the bottom sheet of parchment along with the dough and invert the dough onto the top of the stew. Slice 8 to 10 decorative 2-inch slits into the crust as vent holes.
• Place the baking dish onto a rimmed baking sheet to catch any drips. Bake for 30 minutes. Turn on the broiler and broil for about 5 minutes to lightly brown the top. Serve hot.

Notes

Friendly Suggestion: No time to make your own piecrust? Frozen crusts work great with this recipe. You can also bake individual pot pies in small ramekins, topping with a round of crust and slicing an X in the center of each top to vent.

Nutrition

Serving: 4g | Calories: 526kcal | Carbohydrates: 62g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 3g | Sodium: 1263mg | Potassium: 758mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4045IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 5mg

This vegan chicken pot pie recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Amanda McGillicuddy. This recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Easy Vegan Chicken Pot Pie appeared first on World of Vegan.

What do you get when you combine buttery, flaky vegan puff pastry with a rich meatless center of mushrooms and aromatic herbs? This vegetarian mushroom Wellington has incredible layers of flavor packed into every bite, and the recipe is quick enough to whip up anytime.

When you present this grand roast for dinner and carve it table side, any day will instantly feel like a special occasion. No one needs to know just how easy it is to make, or the fact that it’s completely vegan!

Don’t let the title fool you; although it comes from the cookbook Vegan Thanksgiving Dinner and Pies by Audrey Dunham, this is a rockstar entrée that will captivate hungry audiences 365 days a year. The comforting combination of a crisp crust and hearty, umami filling never goes out of season.

Why You’ll Love This Vegan Wellington Recipe

Traditionally, a wellington is comprised of a pastry crust stuffed with a steak fillet, pork paté, and sautéed mushrooms. I think we can all agree that cutting out the meat to create a vegan beef Wellington lets us double down on the good stuff for this modern reinterpretation!

Here’s why this is a winning recipe:

• Perfect for a crowd. You can effortlessly feed six very hungry people with one entrée or stretch it even further by pairing it with one or two sides, like fluffy mashed potatoes or a fresh green salad.
• Eat your veggies! Painlessly sneak in an extra serving of the good stuff thanks to the almost imperceptible addition of spinach. Everyone will be too focused on the savory mushroom goodness to even notice.
• Semi-homemade. There’s nothing wrong with using some store-bought staples to get a kick-start. In fact, it’s such a hassle to make puff pastry from scratch, you’ll probably be happier with the results from a prepared option anyway.
• Gluten-free option. Seek out frozen gluten-free puff pastry if you need to accommodate anyone with Celiac disease. The rest of the recipe naturally contains no wheat ingredients.
• Holiday helper. This is your new best friend for Thanksgiving, but don’t wait all year to get started. It’s also an excellent vegan roast option to serve at Christmas, Hanukkah, Easter, Sunday Dinner, and beyond.

Star Mushroom Wellington Ingredients

You don’t need anything fancy to make this vegan mushroom wellington! Here are the key ingredients you won’t want to skip. For exact measurements, make sure to check out the detailed recipe card at the bottom of this post!

Frozen vegan puff pastry: This baking staple is known as a laminated dough, which means that it’s made with alternating layers of butter and flour-based dough. Together, this creates an impossibly light, puffed baked good, often seen in Danishes, croissants, and other confections. Happily, there are many “accidentally” vegan puff pastry options available in the freezer case of most mainstream grocery stores.

Mushrooms: You can’t beat the umami power of a simple sautéed mushroom! Mushrooms take the place of meat in this vegetarian recipe, but do make sure you’ve got mushroom lovers at the table before you serve this up. This recipe technically calls for white button mushrooms, but any sort will do here. Here are a few of our favorites:

• Button mushrooms
• Cremini mushrooms
• Portobello mushrooms
• Oyster mushrooms

Red onions: Pungent and aromatic when raw, red onions become incredibly sweet when gently cooked and caramelized with just a touch of oil. Absolutely everything tastes better when you start with these flavors as a foundation.

Garlic: Is there such a thing as too much garlic? Not in my kitchen! While the recipe calls for 3 cloves, you could easily double or even triple that amount, and I don’t think anyone would complain.

Balsamic vinegar: Lending a bright, contrasting, tangy taste to liven up the whole dish, balsamic adds a splash of acid to balance out and cut through some of the richness.

Water chestnuts: Native to Asia, Africa, and Oceania, the water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes. It has a crisp yet juicy texture that adds a nice crunch to the mushroom filling.

Baby spinach: Fresh is best, but in a pinch, you could also use frozen and thawed spinach, too. For a change of pace, try swapping in different dark leafy greens, such as arugula, chopped kale, or collards.

Tips for Working With Puff Pastry

Though it may seem daunting at first, working with puff pastry is a breeze. No baking experience is required to apply for this job! If this is your first time unfolding the dough, here are some quick tips for the best results:

1. Thaw completely before use. If it’s even remotely icy when you start to unfold the sheet, it’s liable to crack and break at the seams. Stash it in the fridge overnight, or about 8-12 hours, to gently bring it back up to temperature. If you forget and need it that same day, you can also let it sit on the counter for 1-2 hours.
2. Start with a clean, lightly floured work surface and rolling pin. Like any other buttery dough or pastry, it’s liable to get tacky as it warms. Make sure it doesn’t stick to the countertop with just a light sprinkle of all-purpose flour, or any sort of starch if gluten-free.
3. Keep covered when not in use. If you have your pastry rolled and ready to go before the filling, keep it covered with a lightly damp kitchen towel to make sure it doesn’t dry out.
4. Always use a sharp knife. A dull knife will press down through those delicate layers and smush them together, rather than keep them separate. Make sure your blade is super sharp for a proper puff.
5. Chill before baking. Once you have your roast fully assembled and ready to go, pause for a moment to stick it back in the fridge. This helps the warm pastry firm up again and hold its shape better when baked.

With these tips, you’ll be ready to tackle all the vegan puff pastry recipes your heart desires!

Easy Variations

While this is already a showstopping main dish to remember, if you want to take this one over the top, here are just a few quick ways to add some extra decadence:

• Replace some of the mushrooms with fresh shiitake.
• Add a drizzle of truffle oil into the filling.
• Serve with creamy vegan gravy.
• Drizzle with a touch of balsamic glaze before serving.

Serving Suggestions

To turn this beautiful vegan wellington into a full-fledged feast, you’ll need some delicious sides! I love serving it with a vegan green bean casserole, a butternut squash quinoa salad, fluffy mashed potatoes, and some zesty vegan cranberry sauce.

For some non-traditional sides to mix it up, try some simple roasted fall vegetables, or roasted delicata squash.

Don’t forget dessert! This vegan pumpkin pie is always a crowd-pleaser, but if you’ve never tried sweet potato pie, you’re in for a treat!

If you’re making this vegan roast for the holidays, make sure to check out all of our Thanksgiving and Christmas recipes!

More Vegan Puff Pastry Recipes to Try

• Have a delicious Vegan Chicken Pot Pie ready in less than 45 minutes by skipping the crust and using a pre-made puff pastry.
• Love hand pies? These apple pie pockets are perfect with a tender apple filling enveloped in a flaky crust.
• For a quick and easy dessert when you need something last minute, make these Mini Vegan Fruit Tarts With Puff Pastry!
• These football puff pastries make a great game day appetizer!
• Take a shortcut and use puff pastry to make these easy vegan knishes.

Print

The Perfect Vegan Mushroom Wellington

Flaky, savory, and full of fall flavor, this delicious vegan mushroom Wellington recipe is perfect for a holiday dinner or just a regular weeknight meal. Made with earthy ingredients such as mushrooms, sage, thyme, and spinach, this vegan Wellington makes the perfect centerpiece or side.

Course dinner

Cuisine English

Keyword mushroom Wellington, vegan holiday main recipe idea, vegan holiday recipe, vegan Wellington

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 -6

Calories 726kcal

Author Audrey Dunham

Equipment

• Baking Sheet
• Parchment Paper
• food processor
• Chef's Knife
• Rolling Pin
• Pastry brush

Ingredients

• 1 sheet frozen vegan puff pastry
• 1 pound white mushrooms 454 grams
• 3½ tablespoons olive oil or avocado oil, divided 53 ml
• 2 cups chopped red onion 256 grams
• 3 medium cloves garlic minced
• 2 tablespoons balsamic vinegar 30 ml
• ½ cups chopped home-cooked or canned water chestnuts (optional) 70 grams
• ½ tablespoon chopped fresh thyme or ½ teaspoon of dried thyme
• ½ tablespoon chopped fresh sage or ½ teaspoon of dried sage
• ¾ teaspoon salt plus more to taste
• ¼ teaspoon black pepper plus more to taste
• 4 ounces fresh baby spinach, roughly chopped 113 grams
• ½ tablespoon unsweetened, plain non-dairy milk

Instructions

• Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper. 
• Take the puff pastry out of the freezer and set aside to thaw. 
• Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10-11 times. Do not over process. 
• Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3-4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes. 
• Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10-12 minutes.
• Push the mushroom mixture to the side of the skillet and add 1 tablespoon of oil (15 ml) to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. 
• Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1-2 inches (2.5-5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet. 
• Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Trim any excess pastry off the two short ends so you’re left with roughly 1 ½ inches (about 4 cm) of pastry on either side. (The trimmed pieces of puff pastry dough can be used to make a decorative braid or design and placed on top of the Wellington just before baking.) Take the two short ends and fold them up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 
• Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce a few small holes in each side, as well. 
• Combine the remaining ½ tablespoon of oil and the milk in a small bowl and brush a light coating over the entire surface of the Wellington. 
• Bake for 40-45 minutes, or until golden brown, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

Notes

FOR BEST GLUTEN-FREE VERSION:
Use gluten-free frozen puff pastry. 

MAKE-AHEAD TIP: 
The mushroom mixture (steps 3-6) can be prepared up to 2 days in advance. Cool for 15 minutes before storing in the fridge in an airtight container. When needed, allow the mixture to sit at room temperature for 30-45 minutes before adding to the center of your puff pastry. Complete all the remaining steps just before serving.

Nutrition

Calories: 726kcal | Carbohydrates: 64g | Protein: 14g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Sodium: 835mg | Potassium: 1007mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3609IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 5mg

This vegan Wellington recipe was adapted with permission from Vegan Thanksgiving Dinner & Pies by Audrey Dunham. Vegan Wellington photos by J.J. Steele.

The post The Perfect Vegan Mushroom Wellington appeared first on World of Vegan.

What makes this treat truly special is its dairy- and egg-free magic, allowing everyone to enjoy it! The filling strikes the ideal balance—sweet, flavorful, and nutrition-packed with every mouthwatering blueberry. Say goodbye to the worry of messy slices; this pie holds together beautifully!

When should you make it? Anytime! With the convenience of frozen blueberries, this pie is a versatile treat that brings summer vibes to your table even in the colder months. Whether it’s a special occasion or just a sweet craving, our vegan blueberry pie promises to be a joyous creation in every season. Get ready to redefine dessert indulgence!

Key Ingredients And Substitutions

Frozen Blueberries: While you can use fresh, frozen blueberries offer more convenience and affordability year round. Plus, you don’t need to thaw the blueberries first to make this pie!

Sugar: You just need simple granulated sugar for this pie. If you’d like, you can also use coconut sugar, or any granulated sugar you prefer.

Vanilla Extract: Elevate the flavor with pure vanilla extract for a subtle aromatic note.

Lemon: Both the juice and zest of a large lemon add brightness and a citrusy zing to complement the sweetness of the blueberries. Freshly squeezed lemon juice is best for optimal flavor.

Cornstarch: This acts as a thickening agent for the blueberry filling, ensuring a perfect consistency.

Vegan Pie Crust: Whether store-bought or homemade, a vegan pie crust serves as the flaky, golden vessel for this beautiful pie. In order to create the lattice look, it’s best to make your own homemade pie crust. Don’t worry, we’ll walk you through the steps!

How To Make This Vegan Blueberry Pie

Here’s the step-by-step process for making this blueberry pie made vegan!

Blueberry Filling

In a large saucepan, combine frozen blueberries, sugar, salt, and vanilla extract. Zest and juice a lemon into the mixture.

Heat over medium, stirring until blueberry juices begin to release. Once liquid accumulates, transfer it to a bowl, and whisk in cornstarch to form a pink slurry.

Pour it back into the saucepan with the blueberries. Simmer and stir until the liquid thickens (approximately 5 minutes). Remove from heat and let it cool. For quicker cooling, transfer the filling to a new bowl.

Prepare the Pie Crust

Ensure vegan butter is cold; you can freeze small cubes for a few minutes. Use ice-cold water by adding ice and allowing it to chill for 5-10 minutes.

Add the flour, salt, and sugar to your food processor and pulse to combine. Add the cubed cold butter and pulse several times until the mixture is crumbly with pea-sized chunks of butter.

Next, add the cold water, a little at a time, and pulse until you can squeeze the mixture together to form a dough.

Turn the dough onto a floured surface, knead into a ball, and divide into two patties. Flatten into discs, wrap in plastic, and refrigerate for 10-20 minutes. This step is crucial to make sure the fats solidify again, which will make the crusty nice and flaky!

Assemble Your Pie

Roll out one dough patty on a floured surface, making it slightly larger than your pie dish (about 12 inches in diameter). Carefully place it in the pie dish, leaving an inch hanging over the edge. Place it in the refrigerator for another 10-20 minutes.

Once the pie filling has cooled to room temperature, preheat the oven to 400°F and fill the crust with the cooled blueberry filling.

Roll out the second dough patty, cut into lattice strips using a pastry wheel or knife, and create a lattice weave over the pie.

Crimp the edges for a classic design. Brush the crust with soymilk or agave nectar, sprinkle with coarse sugar (if desired), and bake for 40-45 minutes. Cover with foil after 30 minutes if browning too much. Cool on a wire rack before serving.

Expert Tips

• Perfect Pie Crust: Ensure your vegan butter is well-chilled for a flaky crust. Cutting it into small cubes and briefly placing it in the freezer enhances the crust’s texture.
• Consistent Blueberry Filling: To achieve an even consistency in the blueberry filling, whisk the cornstarch into the separated blueberry juice before reintroducing it to the saucepan. This helps prevent clumps and ensures a smooth, thickened filling.
• Efficient Crust Handling: When rolling out the pie crust, work on a well-floured surface and rotate the dough regularly. This prevents sticking and ensures an even thickness, contributing to a beautifully textured crust.
• Lattice Weaving Technique: For an attractive lattice design, gently lift and fold alternating strips while placing the remaining strips in the opposite direction. This weaving technique creates an appealing pattern on top of your blueberry pie.

Serving Suggestions

• A La Mode Delight: Elevate your blueberry pie by serving each slice with a scoop of your favorite vegan vanilla or coconut milk ice cream. The warm pie alongside the cold, creamy ice cream creates a delightful contrast in textures and temperatures.
• Whipped Coconut Cream Topping: Add some creaminess to individual slices with dollops of whipped coconut cream. Its rich and airy texture complements the fruity sweetness of the blueberry filling.
• Drizzle of Sweet Agave Syrup: For an extra touch of sweetness, lightly drizzle each serving with agave syrup. Its natural sweetness enhances the flavors without overpowering the delicate taste of the blueberries.
• Fresh Mint Garnish: Introduce a burst of freshness by garnishing the pie slices with fresh mint leaves. Not only does it add a vibrant touch to the presentation, but the mint’s aroma also enhances the overall dessert experience.

How To Store

After the blueberry pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days to maintain its freshness.

To prolong the pie’s shelf life, consider freezing individual slices or the whole pie. Wrap it securely in plastic wrap and aluminum foil, or place it in an airtight container. Label with the date and store in the freezer for up to 2-3 months.

When ready to enjoy a frozen slice, thaw it in the refrigerator overnight. Reheat in the oven at a low temperature for the best texture.

To prevent the crust from becoming soggy, avoid storing the pie in direct contact with moisture. Placing a paper towel or parchment paper between the pie and the cover can help maintain its crispness.

Frequently Asked Questions

More Vegan Blueberry Recipes

Love blueberries? Try these other delicious blueberry recipes:

• Indulge in moist and fluffy vegan blueberry muffins bursting with juicy blueberries, perfect for a quick and delightful breakfast or snack.
• Transform your mornings with these light and fluffy vegan blueberry pancakes infused with the sweet goodness of blueberries, creating a delectable breakfast treat.
• Dive into a warm and comforting vegan blueberry cobbler featuring plump blueberries nestled beneath a golden, vegan biscuit topping—a delightful dessert that captures the essence of summer.

Print

Vegan Blueberry Pie

This vegan blueberry pie is absolute perfection. Dive into a symphony of plump, juicy blueberries enveloped in a flaky, golden crust, all without a hint of dairy or eggs. The pie filling holds together beautifully, so you can slice each piece without blueberry juice spreading everywhere. Each bite is a sweet, flavor-filled, and packed with nutritious blueberries. And since this pie recipe calls for frozen blueberries, it can be made any time of the year!

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 45 minutes minutes

Servings 8 people

Calories 513kcal

Author Michelle Cehn | World of Vegan

Equipment

• 1 Pie Dish
• 1 Zester
• 1 food processor optional
• 1 Pastry Wheel optional
• 1 Basting Brush optional

Ingredients

Blueberry Pie Filling

• 6 cups frozen blueberries (2 pounds)
• ⅔ cup sugar
• ¼ tsp salt
• 1 teaspoon vanilla extract
• 1 lemon large, for the juice and zest
• ¼ cup cornstarch

Vegan Pie Crust (Top and Bottom)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup vegan butter cubed
• ½ cup ice cold water
• soymilk or agave nectar optional, for basting the pie crust
• course sugar optional, for sprinkling on the pie crust

Instructions

• In a large saucepan, add the frozen blueberries, sugar, salt, and vanilla extract. Using a zester, add the zest of the lemon, followed by the juice of the lemon. Turn heat to medium and stir regularly until the blueberry juices start to release.
• Once there is some liquid blueberry juice at the bottom of the saucepan, tip the pot and carefully pour the juice into a small bowl, and stir in the cornstarch. Mix until a uniform pink slurry forms without any cornstarch. Pour this back into the saucepan and stir in with the blueberries. Continue to simmer and stir regularly until the liquid thickens, around 5 minutes. Then remove from heat and allow to cool fully. To speed up cooling, you can pour the blueberry filling into a new bowl.

Prepare the Crust Dough

• Before you begin, make sure your vegan butter is cold. You can even cut it into small cubes and place it in the freezer for a few minutes. Also, ensure your water is ice-cold. Add ice to your water and allow it to cool down for 5-10 minutes before using.
• In a food processor, combine the all-purpose flour, salt, and sugar and pulse to mix.
• Add the cold vegan butter and pulse several times until the mixture resembles coarse crumbs. You should have small pea-sized pieces of fat throughout the dough.
• Gradually add the ice-cold water to the mixture. Add more water, a little at a time, until the dough begins to come together. Be careful not to overwork the dough; it should be just moist enough to hold together.
• Turn the dough out onto a clean, floured surface. Gently knead it a few times until it comes together into a ball. Divide into two even pieces and Flatten into disc shapes. Wrap the each dough patty in plastic wrap and refrigerate it for at least 10-20 minutes. Chilling the dough allows the fats to solidify again, making the crust flaky.
• On a floured surface, roll out one dough patty into a circle slightly larger than your pie dish (about 12 inches in diameter). Roll out from the center, rotating the dough a quarter turn after every few rolls to prevent stretching the dough too much in one direction. Specks of butter in the pie dough are expected and help to make the flaky layers. Carefully lift the rolled-out dough and place it into your pie dish. Gently press it into the bottom and sides of the pan, and leave about 1 inch of dough hanging over the edge (which will be used for crimping later). Place in the refrigerator.

Assemble Your Pie

• Once the blueberry filling has cooled to room temperature fully, preheat the oven to 400 degrees F and add the filling to the crust-lined pie dish.
• Take the second dough patty from the fridge, place on a floured surface, and roll out one dough patty flat just like the first. Using a pastry wheel or knife, slice the dough into lattice strips (approximately 1 inch thick). Place all the strips going one direction over the pie. To create the lattice weave, gently lift and fold alternating strips back while you place the remaining strips laying the opposite direction, and then fold the strips back. Add one new strip at a time until the lattice is complete. Fold the dough hanging over the edge up and over the sides and use your fingers to pinch and crimp the edges to secure an create the classic crimped pie design. Alternately, if you don't have enough dough hanging over the edges, simple use a fork and press it into the edges of the dough to crimp and seal along the entire rim of the pie. Then use a knife or pastry wheel to cut off any dough hanging over the side of the pie dish.
• Brush the pie crust dough lightly with soymilk or agave nectar, and sprinkle with course sugar (if desired), and bake for 40-45 minutes. Check after 30 minutes and if the crust is browning, place a piece of tinfoil over the top.
• Remove to a wire cooling rack and allow to cool fully.

Notes

Pie Crust Design: This recipe describes how to create a classic lattice pie crust design; but feel free to get creative! You can top the pie with a full flat sheet of dough, crimp the edges, and slice slits in the dough in a star shape. You can use cookie cutters or leaf cutouts to add decorative elements made from leftover crust dough to the pie crust. 

Don’t have a food processor? You can make this crust by hand as well using a pastry cutter. You can find the full directions in our pie dough recipe article. 

Nutrition

Calories: 513kcal | Carbohydrates: 75g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 540mg | Potassium: 160mg | Fiber: 4g | Sugar: 29g | Vitamin A: 64IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 3mg

Vegan Blueberry Pie photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Vegan Blueberry Pie appeared first on World of Vegan.

However, with careful planning, creativity, and patience, you can not only survive but thrive during the holiday season as a vegan. In this comprehensive guide, we will provide you with a wealth of tips and strategies to make your vegan holiday experience enjoyable, delectable, and memorable.

Preparation is Key

Before diving into the holiday festivities, it’s essential to lay a solid foundation.

Understanding Your Hosts: Take the time to understand your hosts’ menu plans and their willingness to accommodate your dietary needs. Knowing their approach can help you prepare better.

Communicating Your Dietary Needs: Diplomatically and clearly communicate your vegan requirements to your hosts in advance. Providing them with information about veganism and its importance to you can foster understanding and cooperation.

Offering to Contribute: Extend a hand by offering to bring a vegan dish or two to share. This not only ensures there’s something delicious for you to eat but also demonstrates your commitment to making the gathering enjoyable for everyone.

Veganizing Holiday Classics

One of the biggest challenges during the holidays is finding vegan alternatives to traditional dishes.

Turkey Alternatives: Explore options such as Tofurky, seitan roasts, or stuffed acorn squash to replace the traditional turkey centerpiece. These alternatives can be just as festive and satisfying.

Stuffing, Gravy, and Sides: Veganize stuffing and gravy with plant-based ingredients, and consider crafting vegan versions of beloved side dishes like mashed potatoes, green bean casserole, and cranberry sauce.

Vegan Desserts: Don’t skimp on dessert! Experiment with vegan versions of classic holiday treats such as pies, cakes, and cookies. Many store-bought options are now available for your convenience. You can also order baked goods from online vegan bakeries that will deliver to your doorstep!

Vegan Cookbooks: There are dozens of vegan cookbooks that can help you craft the perfect meal, including several holiday-specific cookbooks! The Friendly Vegan Cookbook is filled with omnivore-approved recipes that are share-worthy for the holidays. And books like The Super-Fun Times Vegan Holiday Cookbook by Isa Chandra Moscowitz are solely focused on supporting your holiday dinner table spread.

Navigating Social Situations

Holiday gatherings often involve socializing with friends and family, which may lead to some potentially awkward moments.

Handling Awkward Questions: Be prepared for inquiries about your veganism and respond with patience and respect, focusing on the positive aspects of your lifestyle choice.

Being an Advocate, Not a Preacher: While it’s essential to be an advocate for veganism, avoid preaching or making others uncomfortable. Instead, engage in positive conversations that inspire curiosity and open-mindedness.

Hosting Your Own Vegan Gathering: If you’re comfortable doing so, consider hosting a vegan holiday feast. This way, you can share your delicious plant-based dishes with others and showcase the variety and flavor that veganism has to offer.

Surviving Office Parties

Office parties often revolve around food and socializing, so it’s crucial to navigate them smoothly.

Bringing Your Own Dish: Consider bringing a vegan dish to share at office parties. This ensures you have a delightful option to enjoy and introduces your colleagues to vegan cuisine. Sweet and sour vegan meatballs are a perfect party appetizer to share!

Networking with Vegan Colleagues: If you’re lucky enough to have vegan colleagues, connect with them! You can provide each other with support and potentially collaborate on vegan-friendly office events or potlucks.

Speaking with HR or Event Organizers: If office events consistently lack vegan options, consider discussing the issue with HR or event organizers. Your feedback may prompt positive changes in future gatherings.

Navigating Dietary Restrictions

Vegans often have additional dietary restrictions, such as gluten-free, nut allergies, or soy sensitivities. You may also have preferences, like eating healthy plant-based food, oil-free vegan food, sugar-free recipes, or even fully raw.

Gluten-Free Vegans: If you’re both vegan and gluten-free, seek out recipes and products that meet both criteria, and inform your hosts about your dietary needs in advance.

Nut Allergies: Be vigilant about cross-contamination and opt for nut-free vegan options to ensure your safety and enjoyment.

Soy or Other Allergies: If you have allergies or sensitivities to specific foods like soy, find soy-free vegan protein sources and clearly communicate your allergies when dining out.

Conscious Gift-Giving and Receiving

The holiday season often involves gift exchanges, which may require some special considerations.

Choosing Thoughtful Vegan Gifts: When selecting gifts for loved ones, opt for cruelty-free and vegan options. Many ethical and sustainable products are available, from skincare to clothing and more. Explore our Vegan Gift Guide for more than 100 considerate ideas.

Educating Loved Ones About Your Preferences: Politely inform friends and family of your vegan gift preferences to avoid non-vegan surprises. They may appreciate the guidance in selecting thoughtful gifts.

Graciously Accepting Non-Vegan Gifts: If you receive non-vegan gifts, thank the giver graciously. You can consider donating or regifting these items to avoid waste while maintaining positive relationships.

Share Delicious Vegan Food

The holidays present an excellent opportunity to share the benefits of eating plant-based with others.

Sharing Delicious Vegan Dishes: Let the flavors of your vegan holiday creations speak for themselves. Your friends and family may be pleasantly surprised by the deliciousness of plant-based meals.

Suggesting Vegan Alternatives: Kindly propose vegan alternatives when discussing holiday meal planning with friends or family members. You might be surprised by their willingness to accommodate your preferences.

Offering Resources: Share vegan cookbooks, documentaries, blogs, or local vegan events with those interested in learning more about vegan living. Providing resources can inspire others to explore a plant-based lifestyle.

Dining Out and Traveling for the Holidays

For those who plan to dine out or travel during the holidays, some extra precautions and strategies can make the experience smoother.

Researching Vegan-Friendly Restaurants: Use online resources, apps, and websites to identify vegan-friendly restaurants and dining options at your travel destination. This proactive approach ensures you’ll have delicious vegan meals to enjoy.

Packing Vegan Snacks: Carry a supply of vegan snacks when traveling or attending events to keep yourself fueled and satisfied. This helps avoid hunger-induced temptations to stray from your vegan path.

Talking to Chefs and Waitstaff: When dining out, communicate your dietary needs clearly to restaurant staff. Inquire about vegan menu options or ask for modifications to existing dishes.

Staying Healthy During the Holiday Season

Maintaining good health and well-being during the holiday season is not a goal for everyone, but if you’re trying to practice healthy habits, here are some tips.

Balancing Indulgence and Nutrition: While it’s tempting to indulge in holiday treats, strive for balance by incorporating nutritious options into your meals. This helps you stay energized and feel your best.

Staying Active: Don’t neglect your exercise routine. Regular physical activity helps you stay energized, manage stress, and maintain your overall well-being.

Managing Stress: The holidays can be stressful. Practice relaxation techniques such as meditation or deep breathing to manage stress and stay grounded.

5 Tips for Surviving the Holidays

1.  Bring your own delicious vegan dish to share!

One of the best ways to ensure you have something tasty to enjoy at holiday gatherings is to bring your own vegan dish to share. This serves a dual purpose. Firstly, it guarantees you’ll have a delectable meal that aligns with your dietary choices. Secondly, it provides an opportunity for others to try and potentially fall in love with vegan cuisine.

Sharing a fantastic vegan dish can spark conversations and curiosity among your friends and family. If you’re seeking inspiration, explore our vegan holiday recipes.

For those willing and able, consider taking it a step further by hosting the holiday celebration yourself. This way, you have complete control over the menu, ensuring it’s entirely plant-based. If hosting the main family holiday isn’t feasible, consider planning your own intimate gathering with friends where you can celebrate the season your way.

2. Let your host know you’re vegan ahead of time.

Avoid awkward situations and ensure a smoother dining experience by informing your host that you are vegan ahead of time. This simple courtesy prevents the uncomfortable question of why you’re not eating certain dishes and ensures that your host can make accommodations.

Remember, it’s a win-win situation; your host will appreciate your openness, and you can enjoy the meal without any concerns about hidden animal products.

3. Don’t arrive hungry!

Arriving at a holiday gathering famished can lead to unnecessary stress and temptation. Instead, eat a light meal or snack before you go. This approach allows you to be relaxed and enjoy the festivities without focusing too much on the food you can’t eat.

Alternatively, carry a vegan energy bar or some portable snacks with you, just in case the options served don’t align with your dietary preferences. This way, you’re always prepared and can avoid resorting to the bread basket.

4. Find your favorite vegan roast!

Traditionally, holiday dinners feature meaty roasts or turkey as the centerpiece. Fortunately, there are now numerous vegan alternatives available that are just as delicious and festive. Before the main event, try out a few different vegan roasts to find your favorite. You can explore our guide to vegan holiday roasts for inspiration.

Keep an eye out for offerings from well-known plant-based turkey roast companies like Tofurky, Field Roast, and Gardein. Having your preferred roast on hand ensures you won’t miss out on a satisfying holiday meal.

5. Maintain a positive attitude at the dinner table

Your attitude and demeanor can have a significant impact on the holiday experience for both you and those around you. While it’s essential to stand by your principles and beliefs, there’s no need to be a downer at the dinner table.

Demonstrating enthusiasm for your vegan lifestyle and the delicious food you’re enjoying can be infectious. Share your excitement about your veggie roast or other plant-based delights, showcasing that being vegan is not about deprivation but abundance.

If conversations turn toward veganism, handle them with grace and patience, and be prepared to gently steer them in a positive direction.

Your attitude ultimately reflects on others. Enjoying your time with friends and family and taking part in dinner while enthusiastically talking about the veggie roast, shows how this is not a depriving lifestyle but an abundant one! Don’t miss this podcast episode about conquering holiday conversations (or gently moving them away from the dinner table). And here’s a list of things said to vegans and how you can respond without losing your cool. 

Delicious Holiday Foods & Recipes

• Holiday Sugar Cookies (Easy Vegan Recipe)
• Vegan Holiday Roasts
• Vegan Florentine Cookies
• Rosemary Beer Bread

Vegan Gifting for the Holidays

• The Ultimate Vegan Gift Guide (100+ conscious gift ideas for everyone on your list)
• Eco-Conscious Gift Guide 
• Luxury Vegan Gift Guide
• Best Vegan Subscription Boxes (these make great gifts!)
• World of Vegan Shop
• Vegan Shop on Amazon
• Guide to Vegan Advent Calendars

Helpful Holiday Resources

• How to Host A Vegan Holiday Party
• Vegan Christmas Guide
• Vegan Hanukkah Guide
• The Ultimate Vegan Thanksgiving Guide
• Vegan Easter Guide
• Rosh Hashanah Celebration Guide
• Vegan Passover Recipes
• Vegan Podcasts

Post-Holiday Reflections

As the holiday season comes to a close, take time to reflect on your experiences.

Celebrating Your Successes: Acknowledge your ability to enjoy a vegan holiday season successfully. Share your achievements with the vegan community and inspire others on their vegan journey.

Setting Goals for the Future: Reflect on your experiences and set goals for continued vegan advocacy and personal growth. Consider how you can make an even greater positive impact in the future.

Planning for Next Year: Use the knowledge gained from this holiday season to plan for an even smoother and more enjoyable vegan holiday experience next year. Consider what worked well and what could be improved.

Surviving the holidays as a vegan is not only possible but can also be a rewarding and enlightening experience. With thoughtful preparation, creative

The post The Ultimate Guide to Surviving the Holidays as a Vegan appeared first on World of Vegan.

If you really want to impress your vegan and non-vegan friends, you’re going to want to cook up some of these perfect party appetizers. Make sure to check out other party planning ideas in our Ultimate Guide to Making a Vegan Charcuterie Board, too!

What Can Vegans Eat at a Party?

Well, a lot! From dairy-free dips to various fried foods, vegans have plenty to choose from when appetizers are prepared without meat or dairy. If you’re someone who’s new to serving up vegan food to friends or guests over the holidays or at a family gathering, just be sure there’s something exciting for them (like vegan cheese!).

Serve up any of these apps before pulling out a delicious vegan roast or creamy mac and cheese casserole, or any of our other amazing vegan dinner mains, and you’ll be wow-ing the crowd stat! Or hey, if you’re just a busy vegan mom or dad looking to spice up your family dinner, these will be great for you too.

Read on to see what kinds of incredible finger foods you can make!

The Best Vegan Appetizers

Vegan Soft Pretzels With Cheese Dip

Get the party started with these soft pretzels and super quick vegan cheese sauce! You’ll love how satisfying it is to make your own pretzel bites and may find yourself dipping everything you can into the dairy-free cheese sauce.

Deviled Potatoes—Deviled Eggs Vegan-Style!

Craving an egg-like vegan starter without the chicken suffering? Then you’ve got to try these deviled potatoes! The egg-free magic comes from creamy cannellini beans mixed with dijon mustard, plant-based mayo, salt, and more. These also make a perfect vegan Easter appetizer!

Vegan Wonton Taco Cups

These delicious vegan party snacks combines the best of two worlds—flaky wonton wrappers with a tasty meatless taco filling. Intimidated by assembling this tasty vegan finger food? Worry not! These are actually quite simple to put together. Top if off with some dairy-free sour cream and you’ll be in vegan appetizer heaven!

Air Fryer Zucchini Fries

Did you know that eating five zucchini fries a day could cure a broken heart? Well, maybe that hasn’t been scientifically proven but we would still argue it’s some sound advice. These tasty zucchini fries come together in just a few minutes in the air fryer and also go great with your favorite veggie burger. Don’t forget the marinara sauce!

Cheesy One-Pan Vegan Burger Tater Tots

Cheesy vegan burger tater tots?! You heard right! This incredible recipe is one vegan appetizer you’re not going to want to skip out on. Gluten-free and comforting to the max, these tasty tots come together in just under an hour, most of which is just time spent baking in the oven. It could also technically be enjoyed as a main course, if you so please!

Chipotle Corn Ribs

Move over, corn on the cob! These tasty chipotle corn ribs made in the air fryer are here to make your vegan finger food dreams come true. Magical things happen when chipotle spice mixes with sweet corn and this recipe is a true testament to that.

Poppin’ Vegan Jalapeño Poppers

Get the party popping with these vegan jalapeño poppers! With just five ingredients, this is one of the easiest vegan appetizer recipes you could make. Gluten-free? Just use gluten-free breadcrumbs!

Air Fryer Broccoli

Whoever said broccoli had to be boring? This air fryer broccoli breaks that stereotype thanks to plenty of seasoning and a craveable crispiness. Want to really level up this recipe? Dip your broccoli in some vegan queso!

Easy Sushi Vegan Cupcakes

Looking for a fast vegan appetizer that’s also completely gluten-free and soy-free? Then you’ve got to try these fish-free sushi cupcakes! Way easier to assemble than traditional sushi rolls, these adorable cupcakes are easy enough to make that young kids could even help out!

Easy Vegan Pizza Rolls

With just four ingredients and a cook time of ten minutes, it’s hard to beat this delicious vegan appetizer. Want to really level things up? Add some vegan pepperoni and garnish with some fresh basil!

Couscous Stuffed Peppers

We love a stuffed pepper here at World of Vegan and these couscous stuffed peppers are a must-try! Can’t find Romano peppers? Standard bell peppers will work perfectly!

Fried Vegan Oyster Mushrooms

Perfect for any party, this vegan finger food is sure to be a hit. Chewy, tasty, and straightforward, this vegan starter gets five stars from us.

Vegan Stuffed Mushrooms

If you’re looking for a more “elegant” vegan appetizer, than consider these stuffed cremini mushrooms with a walnut paté! Though they may sound fancy, these fun stuffed fungi come together in just under half an hour and are naturally gluten-free.

Vegan Artichoke Dip

It’s not a party until someone shows up with the vegan artichoke dip. Okay, well maybe that’s not completely true but we think your day could be improved exponentially with this tasty dairy-free artichoke dip. Grab your favorite bread, cracker, or carrot, and dig in!

Super Easy Vegan Cheese Log

Searching for a real crowd-pleaser to serve up at your next holiday party? This vegan cheese log comes together in just under half an hour and tastes incredible! Pro tip: you may want to make more than one serving!

BBQ Seitan Wings

Getting ready for Game Day or just (name)day? Sweet, tangy, and full of protein, these BBQ seitan wings are ridiculously tasty. They do take some time to make but we promise your efforts will be well worth it! Serve with your favorite vegan dressing and go wild!

Vegan Bagel Bites

Get a hefty dose of nostalgia with these vegan bagel bites! With only four ingredients, this vegan finger food comes together super quickly and are freezer-friendly as well!

Crispy Vegan Onion Rings With Sriracha Mayo

I scream, you scream, we all scream for vegan onion rings! It can be surprisingly difficult to find vegan onion rings out in the wild, which makes this recipe all the more precious. Dip ’em in a dairy-free sriracha mayo for a kick and enjoy!

Colorful Hummus Crostini

It’s hard to go wrong with this hummus crostini! In just a few minutes, you’ll be party-ready with this simple vegan appetizer recipe. You can add as many toppings as you’d like onto them such as chopped cucumbers, beets, olives, mushrooms, and more. Add a burst of color with beetroot hummus or some spice with jalapeño olive hummus.

Vegan Hasselback Potatoes

They may look super fancy but we promise these hasselback potatoes are not hard at all to make! Just slice them properly, season accordingly, pop in the oven at 375º F for about an hour and a half and bam! You’ve got a delightful gluten-free starter.

Nooch-Encrusted Air Fryer Tofu Cubes

Love popcorn but want something with a little more substance? Consider these air fried tofu cubes! Crispy, tasty, and so quick to prepare, they are a great gluten-free and protein-packed snack. Cheezy nutritional yeast adds a much-welcomed layer of flavor, too!

Vegan Chopped Liver

Whether you’re celebrating a Jewish holiday or just want a simple vegan appetizer to make, this vegan chopped liver recipe is an obvious choice! Made from walnuts, mushrooms, chopped onion, garlic, and more, it comes together in just a few minutes. Serve with your favorite crackers, pita, or vegetables!

Crispy Potato Skin Chips

Don’t throw out your potato skins—make these tasty vegan chips instead! Season with salt and pepper, coat in oil, pop in the oven for about 15 minutes, and voila!

Vegetable Moong Dal Khichdi

Gluten-free and full of nutrients, this traditional Indian dish makes a filling and flavorful appetizer. Fragrant spices such as cumin and coriander mix well with tomatoes, red onion, brown rice, and moong dal (dried split yellow lentils) to create an irresistible vegan starter.

Herbed Vegan Polenta Fries

If you’re a person who loves polenta, then you’ve got to try these herbed polenta fries! And if you’re having guests over, they’ll surely appreciate trying something different from french fries.

Air Fryer Sweet Potato Fries

They’re crispy, they’re sweet, and they’re naturally gluten-free. We’re talking about sweet potato fries! In just under half an hour, you too can enjoy this simple vegan appetizer made in the air fryer.

Rainbow Spring Rolls With Peanut Dipping Sauce

Looking for an appetizer that’s fresh, satisfying, and super photogenic? These rainbow spring rolls with peanut dipping sauce are not only beautiful but are so satisfying to make and eat! Want to save a little time? Use pre-cooked tofu to cut into strips!

Vegan Stuffed Cabbage Rolls

Perfect for Passover or a plant-based party, these stuffed cabbage rolls make quite a filling and satiating starter, especially if you’re to making a vegan appetizer platter. Naturally gluten-free and soy-free, these yummy cabbage rolls are great for those with certain food sensitivities, too!

Vegan Buffalo Cauliflower Wings

Sometimes all you need for a great appetizer are cauliflower wings covered in Buffalo sauce. Most of the magic happens in the oven and in just about 30 minutes, you’ll be all set with hot and crunchy vegan wings!

Vegan Sushi Hand Rolls With Ginger-Tamari Sauce

Sushi lovers, rejoice! These vegan temaki (hand) rolls are a breeze to make and taste amazing with a tangy ginger-tamari sauce. Fill ’em with tofu, veggies, mushrooms, rice, or whatever else you’d like!

Cucumber Bites

Enjoy a fresh and tasty vegan and gluten-free appetizer with these cucumber bites from Veggie Inspired! You can make the sun-dried tomato spread in advance to save some time as well.

Onion Confit Tarlets

If you’re trying to get a little fancy with your vegan finger foods, then these onion confit tartlets by Veganosity will get the job done! Creamy vegan ricotta, caramelized onions, and fluffy puff pastry make this a truly decadent and delicious appetizer.

Vegan Potstickers With Maple Sesame Dipping Sauce

Who doesn’t love a potsticker? This ridiculously awesome recipe from Simply Ceecee covers all the bases for an appetizer that comes together quickly and offers a range of flavors and textures. Best of all is that you can make a huge batch to freeze or refrigerate for future enjoyment!

Vegan Mozzarella Sticks

Ever wanted to make your own vegan mozzarella sticks? This recipe from The Edgy Veg will have your mouth watering, especially after you find out how easy they are to make!

Vegan Spanakopita Triangles With Vegan Feta

Got a craving for this delicious vegan Greek snack? Traditionally made with dairy, this vegan spanakopita recipe from Rachel Steenland will transport you to the island of Mykonos without ever having to leave your kitchen!

Vegan BBQ Sauce Meatballs

This is quite possibly the easiest vegan appetizer yet! Simply slow-cook vegan meatballs in grape jelly and BBQ sauce while you decorate or mingle, then serve with toothpicks and extra sauce for dipping.

Vegan Potato and “Beef” Knish

These knishes feature a beautifully golden and delightfully flaky pastry that envelops a flavorful and tender vegan “beef,” potato, and caramelized onion filling, making them a fantastic addition to your party appetizer lineup!

Tofu Kebabs

Fire up the grill for these vibrant, boldly flavored tofu kebabs! These rainbow kebabs are not only a fun and colorful dinner option but also a fantastic addition to your appetizer selection for a festive barbecue that even kids will enjoy.

Polenta Pizza Bites

Discover your new favorite quick-fix vegan appetizer: polenta pizza bites! These savory delights deliver a wealth of flavor and nutrition in each mini mouthful, making them a fantastic addition to your appetizer menu.

Easy Sweet Tart Fruit Salad

Brighten up your day with this easy, sweet-tart fruit salad that’s perfect as an appetizer. Quick to prepare, incredibly versatile, and bursting with antioxidants, you’ll absolutely adore its delightful flavor!

More Vegan Recipe Round-Ups

• Vegan Rice Recipes
• Dairy-Free Dinner Recipes
• Gluten-Free Recipes
• Our Vegan Breakfast Recipes
• Vegan Lunch Recipes
• Best Vegan Dessert Recipes
• Easy Vegan Snack Recipes

This vegan appetizers guide and collection of recipes was written by Amanda Meth and edited by Michelle Cehn. We hope you get a chance to try them all!

The post 40+ Finger-Lickin’ Vegan Appetizers for Every Occasion appeared first on World of Vegan.

With notes of buttered toast, hazelnuts, vanilla beans, molasses, bourbon, and so much more, caramel pairs beautifully with pretty much any ingredient you can imagine—even savory ones!  

Not long ago, vegan caramel was very hard to find, and the most devout caramel lovers learned how to make their own at home. But times are changing. Now you can find vegan caramel candies, dairy-free caramel sauces, and beyond.

Popular chocolate candy company OCHO is just one brand bringing plant-based caramel options to life. They made a splash with their recent launch of four chocolate-covered caramels, which might just be the most ooey-gooey vegan caramel to date.

However, if you’re struggling to find options in stores or just love trying new recipes at home, we have a luscious vegan caramel sauce recipe from Zacchary Bird’s new cookbook The Vegan Baker to share with you! It only requires 3 ingredients and is mostly hands-off!

What Is Caramel?

The only consistent, mandatory ingredient in caramel is sugar. That sugar is cooked over high heat until it dissolves and browns when it reaches 340 degrees Fahrenheit. Things start to get interesting when other components come into play.

• If nothing else is added at that point, the caramel will harden into a brittle hard candy when it cools.
• If a small amount of butter and cream is added, it can be turned into soft caramel candies.
• If a larger amount of butter, and especially cream, is added, it will remain a pourable liquid and become caramel sauce.

Most caramel recipes also include a liquid sweetener to prevent crystallization while cooking, in addition to vanilla and salt to accentuate the natural flavors.

A Brief History Of Caramel

The origins of caramel are murky and hotly debated, but it’s generally believed to be an Arabic invention that came about around 1000 CE. At that time, it was known as kurat al milh, which translates to “sweet ball of salt.” Made with simply boiled water and sugar, the resulting candy was hard and brittle. Americans are credited with being the first to add milk and fat around 1850, producing the soft, rich treats most beloved today.

Given its versatility, today you’re likely to find caramel as an option on coffee shop and dessert menus across the globe.

Is Caramel Vegan?

Caramel can be vegan, but it’s usually not. Beneath those amber brown waves, a lot goes into making this sweet treat. So, how can you tell if caramel is vegan?

Traditional caramel is not vegan, since it’s made with a ton of dairy; conventional butter and heavy cream, which are animal products.

However, more fine confectioners and candy companies are making conscious, compassionate choices to source plant-based alternatives instead. Full-fat coconut milk is a natural substitute for cream and there are numerous vegan butters now available too.

A good rule of thumb that unless it clearly says “vegan” on the label, it’s safe to assume that it isn’t. One notable exception is at Starbucks, where the caramel syrup is accidentally vegan, so you can still get your fix by swapping it for the non-vegan caramel sauce.

Read on to see a wide array of vegan caramel brands!

Vegan Caramel Candies

When sugar cravings hit, don’t worry, you have plenty of ways to satisfy your sweet tooth! A wide range of plant-based caramel treats can be found online, and increasingly at both natural and high-end grocery stores. These are the decadent vegan caramel candy brands you want to add to your cart ASAP!

Cocomels (100% Vegan)

One of the first mainstream vegan caramel candies, this humble coconut milk-based confection is now available in many flavors, such as espresso, pumpkin spice, and maple, plus chocolate-covered squares, bites, and even sugar-free options.

Smart Sweets

If you’re looking for a low-sugar caramel option, Smart Sweets makes one that’s fully plant-based! We’re talking just 1 gram of sugar for the entire bag. Instead of sugar, these golden nuggets are sweetened with allulose and stevia. They’re also gluten-free!

No Whey! (100% Vegan)

Though primarily a chocolate company, they offer a few classic candy bar look-alikes that include caramel fillings enrobed in a chocolate-y coating. The “No Tricks” bar is like a Twix, with a crisp cookie, while the “PeaNOT” includes nougat and velvety, vegan caramel.

OCHO (Look for the “Plant-Based” Label)

The new line of vegan caramels from the Oakland-based company OCHO has generated lots of buzz—and for good reason. They are a must try for caramel lovers. The OCHO plant-based caramel line includes four flavors: Classic, Cinnamon, Chocolate, and Coffee, which all come wrapped in a chocolate shell.

Each caramel square is individually wrapped so they’re perfect for sharing, adding to Easter baskets, and giving away for Halloween. Just be sure to look for the plant-based label, as they do also carry dairy-based products!

AvenueSweets

Made the old-fashioned way in giant copper kettles, these caramels are the real deal. Their plant-based options are the best sellers by far, for good reason! There are 16 different flavors to choose from so you can always snack happy.

Vegan Caramel Sauce Brands

Good caramel sauce is like the little black dress of the dessert world; it works for every occasion and never goes out of style. Here are the best brands to stock your pantry with to be always party-ready.

Hey Boo – Billed as an artisan product, this is the good stuff you’ll want to hide from the kids. It fully embraces its coconut base with a fragrant tropical aroma.

Date Lady – Coconut Date Sauce may not sound like much, but it’s truly greater than the sum of its parts. Each thick, gooey spoonful will have you coming back for more.

Bloom Caramel – Made in Oregon but turning heads across the US, these golden elixirs are award winning for a reason. Take your pick from vanilla, cardamom, or salted coconut caramel sauce… Or don’! Try one of each for the full experience.

Walden Farms – Your milage may vary in terms of taste here, but if you’re trying to cut sugar, fat, or carbs, this might be the answer to your prayers. The Caramel Dessert dip is primarily made from corn fiber and erythritol.

Nature’s Charm – Whether you go with plain Coconut Caramel Sauce or Salted Coconut Caramel Sauce, your dessert will thank you. A touch of coconut sugar is added in at the end for an extra malty richness.

Homemade Vegan Caramel Sauce

Vegan caramel sauce can be made exactly like the traditional version by simply swapping out the dairy with coconut products. It’s an easy process but may take some practice to perfect.

How To Make Vegan Caramel Sauce

1. Heat sugar with a small amount of water in a medium saucepan over medium heat. Swirl the pan to combine and avoid stirring with a spatula, as this can make the sugar crystalize, creating a grainy texture.
2. Eventually, the sugar will dissolve. The sugar syrup will be clear at first. Continue to cook, swirling the pan periodically, until it slowly develops a golden-brown color. When it’s dark, add either coconut oil or vegan butter along with full-fat coconut milk. Be careful as it may splatter.
3. Remove from the heat and add in salt and vanilla, if desired. It will continue to thicken as it cools.

Bubbling hot sugar syrup can be daunting for the uninitiated but fear not! There are other ways to make delicious, luxurious caramel sauce from dates, maple syrup, and brown sugar. You can find countless recipes online! Check out the full recipe in the recipe card below!

Recipes Featuring Vegan Caramel

Caramel Apples

Few foods are quite as nostalgic as caramel apples. The very sight of them can transport most people right back to memories of a childhood carnival or fair. This healthier spin on caramel apples is just as sweet, but without the sticky cavity-causing effect of traditional caramel apples. This caramel is made with Medjool dates and coconut milk!

Homemade Vegan Snickers Candy Bars

A caramel guide wouldn’t be complete without a nod to America’s favorite caramel-y candy, Snickers! While old-school Snickers certainly aren’t vegan or dairy-free, you can make your own that taste even better with this recipe!

Scotcharoos

Scotcharoos are a wildly popular midwestern treat that we’ve veganized. They are similar to Rice Krispies Treats, except that they are made with a caramel-like sauce instead of marshmallows, and they’re covered in butterscotch chocolate. They are easy to make and absolutely divine.

No-Bake Caramel Squares

These divine chewy caramel-y squares are like the healthier sibling of Scotcharoos (above). They take a little more effort to make, but they taste incredible and are also packed with nutrition.

Vegan Crème Brûlée

Create a fine-dining French dessert in your own kitchen with this Crème Brûlée recipe. The brown sugar on top caramelizes to create a crispy sweet shell that you’ll knock through with your spoon to get to the silky smooth interior. Bon appetit!

Print

Vegan Caramel Sauce (3 Ingredients)

Heating sugar in cream to high temperatures creates rich, complex flavors. This is a wet caramel, where sugar is mixed with a liquid before cooking. It's a hands-off process, but it requires close monitoring. Be cautious, as it can quickly turn from blonde to burnt; consider removing it from the heat slightly lighter in color, as the sugars continue to cook off the stove. An ice bath can also be used to stop the cooking process when it reaches the perfect amber color.

Course Condiment, Dessert

Cuisine American

Keyword dairy-free caramel, vegan caramel, vegan caramel sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 187kcal

Author Zacchary Bird | The Vegan Baker

Ingredients

• 1 ¼ cup vegan cream (300 ml)
• 1 cup brown sugar (200 g)
• 4 tablespoons vegan butter (60 g)
• 1 teaspoon pure vanilla extract optional

Instructions

• In a saucepan, whisk together the cream, sugar, butter, and vanilla, if using, over medium heat. Lightly slosh the liquid around the pan as it dissolves, then avoid stirring the solution once it comes to the boil.
• Maintain a simmer to keep it gently bubbling for 10-15 minutes, until the caramel turns from a light blonde to brown – don’t make it too dark! – and begins to thicken.

Notes

Keep the caramel in a jar in the fridge for up to a month. Gently reheat and give it a good stir before using.

Nutrition

Calories: 187kcal | Carbohydrates: 20g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 37mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

This article was written with support from OCHO, a phenomenally vegan-friendly candy company that makes some of the best vegan caramel candies on the planet. We only feature brands we sincerely adore, and we very much hope you have a chance to try them.

Vegan Caramel Sauce recipe shared with permission from The Vegan Baker by Zacchary Bird, published by Smith Street Books, October 3 2023. 

The post 15+ Vegan Caramel Candies, Sauces, and Recipes appeared first on World of Vegan.

Shop smart and chose from a wide range of ethical, plant-based bundles carefully curated for discerning tastes. There’s a mind-boggling number of companies offering completely vegan options at every price point, which makes the biggest challenge simply deciding which one is best.

The following vegan gift boxes are perfect for:

• Holiday gifts (Christmas, Hanukkah, etc.)
• Birthdays
• Anniversaries
• Valentine’s Day, Mother’s Day, Father’s Day, Easter
• Get Well Gifts
• Sympathy
• Thank You Gift
• Congratulations Gift
• Host/Hostess Gift
• College students
• Corporate gifts

For even more gift-giving resources, don’t miss our Vegan Gift Guide and our Vegan Store, where you’ll find over a hundred gift ideas.

What Goes Into A Vegan Gift Basket?

Every unique basket typically has a theme that unites the items within. In terms of specifically vegan options, that simply means that no animal products make the cut. That excludes anything containing meat, dairy, eggs, and honey when you consider consumables, and silk, wool, leather, and other derivatives in terms of household goods, clothing, cosmetics, and beyond.

These are great options when shopping for someone with intolerances, a limited diet, or ethical concerns. Just be sure to double-check the contents of each item if it’s a severe or life-threatening allergy.

This is especially true for companies that aren’t exclusively vegan, and even more so for those producing food themselves, as cross contamination is a very real concern. When it comes to packaged goods, not every company lists exactly what goes into each bundle, or the individual ingredients they use. It’s worth sending them an email or giving them a phone call to be safe.

What Are The Best Food Gift Baskets?

Food is the most popular types focus for gift baskets, since everyone enjoys a sweet or savory treat. It’s a universal language that every speaks and can appreciate! Choose from a wide range of options from the comfort of your home, available for direct delivery with just a few days’ notice.

Harry & David‘s Gourmet Dried Fruit & Charcuterie

World renown for their luxurious selection of gourmet fruits, it all began with the idea of selling fresh pears by mail. This was almost one hundred years ago, ages before online shopping was even remotely possible, putting the innovative businessmen well ahead of their time. They continue to innovate with all sorts of snack assortments, including wine pairing for a truly indulgent experience. You can even find a Vegan Charcuterie Collection worthy of the fanciest five-star restaurants!  

Feel Better Gift Basket

If you know someone who could use a little extra comfort, whether they’re facing life’s challenges, recovering from an injury, or coping with loss, our “Sending Hugs” care package is the perfect way to show you care. Available for quick shipping on Amazon, this thoughtful gift includes a pair of plush cloud socks, soothing herbal tea, a calming soy candle, nourishing vegan hand cream, a fragrant sachet of dried lavender for relaxation, and a charming ceramic mug. It’s a spa-like retreat in a box, designed to make them feel better and brighter.

Edible Arrangements Fruit Bouquets

Food gifts are often indulgent affairs, which is tough for anyone on a restricted diet. You can still give a healthy edible present that will brighten anyone’s day when you start with fresh fruit! Edible arrangements can turn whole berries, melons, and grapes into works of healthy art, carving them to look like brilliant bouquets of flowers.

Keep in mind that the chocolate-dipped options all contain milk, but you can search specifically by dietary restriction to filter out any unsavory ingredients.

Beautiful Collection of Soy Candles

Give the gift of warmth to a cherished friend with this beautifully designed selection of hand-poured soy candles. These cruelty-free candles are elegantly encased in decorative tins suitable for any occasion, be it a birthday celebration, holiday festivity, or a thoughtful gesture to lift spirits during recovery. You can easily find them on Amazon for your convenience.

Vegan Baked Goods from Online Vegan Bakeries

A box of cookies, brownies, cake, cupcakes, cakesickes, cake pops, or any other sweet treat is one of the most guaranteed ways to send a dose of happiness right to someone’s doorstep. This round-up of vegan bakeries that ship provides many options to choose from.

Fat Badger Bakery makes it easy to ship individually-wrapped cookies that you’d never know are vegan. If you’re looking for an even more decadent and creative delivery, Karma Baker has some of the most fun vegan treats around.

Holiday Popcorn Tin

If you thought going vegan meant missing out on those festive super-sized holiday tins of sweet and savory popcorn and kettle corn, think again! Popinsanity Artisanal Popcorn has every size, flavor, and combination imaginable, and all of their flavors except for three are vegan! The non-vegan flavors to avoid are: S’mores, Rocky Road and Peppermint Hot Chocolate.

Wine Lover’s Organic Vegan Box of Wine

If you have a wine lover in your life, send them a box of organic vegan wines! There are several vegan-friendly wine brands sprouting up that can ship. Kind of Wild is one of the most notable, loved for their gorgeous wine labels and gift packages that come in a pack of three or six different bottles. Take a look at our Vegan Wine Guide for excellent ethical brands for any occasion.

Maple Lover’s Gift Box

Everyone loves maple syrup, right? But many people have never tried (or even heard of) other maple products, making this gift box is both fun and a very unique surprise.

This vegan maple gift box includes pure maple syrup, maple candy, maple cream, maple sugar, and vegan pancake mix. Maple candy and maple cream are both so incredibly tasty it’s hard to believe they’re real—and vegan!

Olive Oil Gift Box

One of the best things about vegan gift boxes, is that they contain products the recipient will actually use! Olive oil is an essential staple in most households, so a set of quality olive oil varieties or olive oil and vinegars makes for a great gift, especially for a host or hostess, or the foodies in your life. Splurge on a fancy brand with a very flavorful olive oil, like those from Wild Groves, Brightland, or this gift set on Amazon.

Spoonful of Comfort

Share a heartwarming meal of comfort food with those you love, even if you can’t be there to cook it in person. Soup is good for the heart and soul, which is why it’s the focus of these cozy gourmet bundles. The vegan meal is complete with vegetable soup, dinner rolls, cookies, and even a shiny new ladle to serve it in style. There’s enough to feed a family, so everyone can appreciate such a thoughtful, inclusive gift.

PlantBelly

PlantBelly is an online vegan grocery store that offers some of the coolest vegan grocery products available. If you want to gift a box of plant-based deliciousness to a special someone, they put together special gift packages you can order. They come in themed bundles like Snack Attack, Bar Cart, and Plant Meats.

Vegan Box of Chocolate

Whether you’re surprising your lucky love for Valentine’s Day, or sending much-needed chocolate to a grieving friend, you have many vegan chocolate boxes to choose from. Visit our Vegan Chocolate Guide to explore the vast array of brands making vegan chocolates easy-to-find.

Sjaak’s makes some of the most divine chocolate around, including elegantly boxed vegan chocolate truffles—and they are a fully vegan brand. No Whey! Foods is another dairy-free brand with lots of options to choose from.

Vegan Subscription Box (Snack, Beauty, or Lifestyle)

For the adventurous, ethical foodie, companies like Vegan Cuts offer monthly snack boxes comprised of exciting new vegan products from both established and startup brands. Discover the hottest flavor innovations before they hit store shelves, without worrying about sending potential animal ingredients.

You can also find cruelty-free beauty boxes, home boxes, lifestyle boxes, and more.

Plant-Based Meal Delivery

A meal delivery package makes a great gift option for anyone who is in a particularly difficult or overwhelming chapter of life. Fresh cooked and frozen meals will be delivered to the recipients doorstep so they can simply heat-and-enjoy when they’re ready.

Best Vegan Lifestyle Gift Baskets

There’s no one-size-fits all option when it comes to gift-giving. There are choices to suit the specific needs and wants for people of every walk of life, specifically tailored to more personal passions.

Cruelty-Free Beauty Box (Kinder Beauty, Petit Vour, Vegan Cuts, etc.)

Pamper your loved ones with a monthly beauty box, filled with full-sized high-end products that are guaranteed non-toxic, cruelty-free, and plant-based. The retail value could be over $100, which makes any combination of makeup, hair care, body and skincare products a real steal at the much lower box price.

Lovevery Kids Play Kits

If you’re looking for a great gift for kids, order one of their play kits! They are organized by age, so you can easily pick out the perfect box for your recipient even if you know very little about kids and what they like.

Plant Box Co

For the succulent-lover in your life, send them a gift that will stay with them for years to come. Choose from a curated bundle of drought-resistant xerophytes with cozy scented candles or build your own bespoke combination. Even for those that don’t have a naturally green thumb, care instructions ensure success for gardeners of all skill sets.

Attach A Sweet Gift Tag

Add a whimsical personal touch to any gift basket with World of Vegan’s animal-inspired gift tags! Just print them out on cardstock or printer paper, punch a hold, and attach them to your gift!

Gifting Thoughtfully for a Kinder World

As we wrap up our exploration of the wonderful world of vegan gift baskets, we hope you’ve been inspired to share the joy of cruelty-free and eco-conscious giving with your loved ones. These thoughtfully curated vegan gift baskets are not only a delightful way to express your love and appreciation but also a way to support compassionate living and sustainable choices.

Whether it’s for a special occasion or just to spread some vegan goodness, there’s a perfect vegan gift basket or option for every situation. Gratitude for delivery drivers and postal carriers can also be shared through snack carts right outside your door. You can also explore the World of Vegan Gift Guide for more than 100 gift ideas for everyone in your life. Happy gifting!

The post Vegan Gift Baskets for Every Occasion appeared first on World of Vegan.

If you’ve never thought of mixing roasted sweet squash with cooked grains and dark leafy greens, you’re in for a treat! You’ll be dazzled by the bright colors and varying textures from the very first bite. And the silky smooth tahini cashew garlic dressing is packed with an entire bunch of parsley and other whole foods that boost both the nutrition and flavor. This is a first-class recipe for food prep, especially if there’s a holiday party, Thanksgiving dinner, or other festive celebration on the horizon.

Are you ready to assemble the most sensational savory vegan salad you’ve ever made? Let’s rock, roast, and roll!

Why You’ll Fall in Love With This Quinoa Arugula Salad

Who ever said that salads are boring? Salads like this are not only incredibly healthy and filled with fiber, but also serve many purposes. You can offer a salad as a first course, side dish, or even a full lunch (with a lot of leftovers!). Here are even more reasons why you need to try this first-rate recipe:

• Bright and Colorful: Gorgeous red, orange, and green shades fill this bowl like shining gems. Each ingredient brings its own unique mix of vitamins and minerals to create a powerful punch. Attractive and appealing!
• Deliciously Satisfying: The richness of the green goddess dressing combined with the high fiber of greens, grains, and veggies makes this salad stand out above the rest. Sweet and savory all in one!
• Gluten-Free and Soy Free: A great option for anyone who is sensitive to gluten or soy. High in protein and healthy grains, without having to worry about digestive issues. A win, win!
• Fantastic for Food Prep: You can easily make any of the recipe elements ahead of time, especially the quinoa, roasted vegetables, and salad dressing. When you’re ready, all you need to do is mix and serve! Excellent for holiday meals when there is a lot to do ahead of time.

Key Ingredients

While it might seem like this recipe has a lot going on, they’re all super simple to prepare. You can make some of the parts a day or two before. If you’re pressed for time, buy frozen, cooked quinoa and just heat it up when it’s time to make the salad. These star ingredients make this recipe sparkle!

Arugula: Although this little leafy green is a little bitter, it also has the best tart and peppery bite. If you’re not a fan of arugula, you can substitute baby kale, watercress, dandelion greens, frisee, or even baby spinach.

Quinoa: This tasty grain-like seed is a wonderful edition to this salad. It’s light, fluffy, and flavorful. Even a half cup gives you an additional 4 grams of protein for the day.

Butternut Squash: Any squash will work in this salad, but butternut squash is particularly yummy. It is most similar in flavor and texture to a sweet potato. If you can’t get your hands on a butternut squash, try using a delicata or acorn squash. A sugar pumpkin would also work well.

Brussels Sprouts: A love-it-or-hate-it veggie for sure. We love using these rounded wonders when roasting, but feel free to substitute for broccoli, cauliflower, or cabbage.

Dried Cranberries: These little ruby jeweled fruit are fabulous in salads! They add a sweet and tart combination that is totally addictive. Cranberries are also a good source of vitamin C. If you don’t have any dried cranberries on hand, you can always use dried currants, tart cherries, or raspberries.

Pumpkin Seeds: Savory and nutty, these little nuggets lend an awesome crunchy addition to any salad. If you haven’t already made your own, make sure to try out our Sweet Spiced Roasted Pumpkin Seeds recipe! Other tantalizing nut and seed options include sunflower seeds, sesame seeds, hemp seeds, and pistachios.

How To Store this Vegan Quinoa Salad

The best approach to storing any leftover quinoa arugula salad is to separate the ingredients by type before combining into one large salad. This way, any remaining ingredient can be stored in its own container and stay fresher longer. Also, you’re able to freeze any specific ingredient, if desired.

Store the cooked veggies together, the fresh greens in a separate container, as well as the quinoa and toppings. You may wish to use different toppings in your next salad meal, such as nuts, dried fruit, and/or dressing. Use a small glass mason jar or any jar with a tight lid for any creamy dressing that’s left over.

Any of these recipe ingredients (except the dressing) may be safely frozen for up to 3 months. Even the nuts and dried fruit can be placed in the freezer. Although greens can be frozen from fresh, we do recommend using fresh leafy greens if you are planning to make another salad.

Tasty Tips and Suggestions

Crafting a savory salad is fun, as well as creative. If you’re not a huge butternut squash or brussels sprouts fan, feel free to swap out these ingredients for family favorites. Though, we’re pretty confident that you’ll actually love how these roasted veggies taste in this salad. Here are some favorite swaps and recipe suggestions:

• Roasted Veggies Rock: Next time around, how about giving Delicata squash, cauliflower, broccoli, or rainbow veggies a try?
• Next Level Nuts: Pumpkins seeds are pretty perfect, but we also love to use macadamia nuts, pecans, slivered almonds, or candied walnuts in our salads.
• A Dose of Dried Fruit: Colorful dried cranberries are certainly hard to beat, but how about chopped dates, golden raisins, red currants, or maybe even some freeze-dried berries for extra crunch?
• Dive into Different Dressings: This Green Goddess dressing is a true favorite, but you may want to consider a creamy dill, tangy french, savory tahini, citrus turmeric, or even the always popular peanut sauce!

Frequently Asked Questions

More Sumptuous Salad Recipes to Try

• If beans are what you crave most, you’ll love this cool Chickpea and Orzo Salad.
• Thai Tofu Salad with Peanut Sauce is perfect if you’re in the mood for an Asian-inspired dish with a double dose of protein.
• Make this Delicata Squash Harvest Salad as a fresh first course before an appetizing autumn meal celebration.
• Fresh Israeli Couscous Salad is a unique and tasty option when you’re totally sick of ordinary salads.
• We love this satisfying Sauteed Kale, Bean, and Avocado Salad any time of year—full of fiber and incredible flavor.

Print

Arugula Quinoa Salad with Butternut Squash

A delicious harvest bowl to celebrate the autumn season! Full of bright color, texture, and flavor, this salad is made with a simple bed of arugula layered with quinoa, roasted butternut squash, Brussels sprouts, cranberries, and pumpkin seeds. It's topped with a flavorful and creamy green goddess dressing that blends together in seconds.

Course Dressing, Lunch or Dinner, Main Course, Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 420kcal

Author Michelle Cehn and Jessi Pratton | World of Vegan

Ingredients

• 1 cup quinoa plus 1 ¾ cups water for cooking
• 3 cups butternut squash cubed
• 2½ cups Brussels sprouts halved or quartered
• Olive oil to taste
• Salt and pepper to taste
• 5 ounces arugula
• ⅓ cup dried cranberries
• ⅓ cup pumpkin seeds or any other nuts or seeds

Green Dressing

• ½ cup cashews soaked for at least 2 hours
• 1 large lemon
• 3 medium cloves garlic
• ¼ cup tahini
• 1 small bunch parsley
• ¼ cup dill packed
• ½ cup olive oil
• ½ teaspoon salt
• ⅓ cup water plus more as needed

Instructions

• Preheat oven to 400 degrees F.
• Cook quinoa: In a medium saucepan, add 1 cup quinoa and 1 3/4 cups water and bring to a boil. Once boiling, cover the pot, reduce heat to low, and allow to simmer for 15 minutes. Then, without removing the lid, remove from heat and leave for 10 minutes before fluffing the quinoa with a spoon. Set aside to cool.
• Roast the squash and Brussels sprouts: On a large baking sheet lined with parchment paper or a silicone mat, add the butternut squash and Brussels sprouts. Drizzle generously with olive oil and sprinkle with salt and pepper. Mix until coated and bake for 25-30 minutes at 400 degrees F until Brussels sprouts are slightly crispy and lightly browned. Set aside to cool.
• Make the dressing: In a high-powered blender, add the cashews, juice of the lemon, garlic cloves, tahini, parsley, dill, olive oil, salt, and ⅓ cup of water, and blend on high until smooth and creamy. If needed, add up to an additional ¼ cup of water to achieve the desired dressing consistency.
• Assemble the salad: In a large serving bowl, add the arugula, cooked and cooled quinoa, roasted and cooled butternut squash and Brussels sprouts, dried cranberries, and pumpkin seeds (or nuts of choice). Drizzle with dressing to serve; or serve dressing on the side if you’d like to show the salad’s vibrant fall colors for a Thanksgiving table.

Notes

For an oil-free version of this salad dressing, replace ½ cup olive oil with and additional ½ cup soaked cashews, and add additional water and lemon juice as needed to achieve the perfect consistency and flavor.

This salad is fantastic for meal prep and lasts 2-3 days in the refrigerator.

If you store the dressing in the refrigerator, it may thicken, in which case you can simply add more water and stir or shake it up to create a pourable liquid dressing.

Nutrition

Calories: 420kcal | Carbohydrates: 33g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.002g | Sodium: 228mg | Potassium: 776mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9242IU | Vitamin C: 74mg | Calcium: 138mg | Iron: 4mg

The post Arugula Quinoa Salad with Butternut Squash appeared first on World of Vegan.