Why You’ll Score Big With This Vegan Football Appetizer

Finger food is always your best bet when it comes to party starters. Forget the forks and fall in love with this catch!

• Meant for a crowd. Each batch easily makes 15 – 20 mini football pastries, depending on the size of your cookie cutter. It’s a great way to stretch your ingredients and make sure no one walks away hungry.
• Fast and easy. They only take 20 minutes to bake and come together in a flash. You can even enlist the kids to help with the assembly process to speed things along.
• High in protein. Vegan ground meat tastes just like conventional beef and is an equally rich source of complete protein. That means you could turn these appetizers into a meal with some veggies to round out your plate!

Key Ingredients

Just eight ingredients, not counting water, stand between you and snacking satisfaction. Here are the essentials you need to stock up on:

Vegan ground meat: One of the most popular meat alternatives on the market, there’s no end to vegan options for ground beef! Use any brand you prefer, fresh or frozen and thawed, or make your own from TVP, crumbled tempeh, seitan, lentils, and/or nuts.

Onion: Start by sautéing an onion and your kitchen will instantly smell amazing. Yellow is fine here, but you can use white or red, or switch things up with shallots or leeks for a change of pace.

Garlic: There’s no thing as too much garlic. Consider the two cloves listed here as a starting suggestion; add to taste.

Green peas: For a pop of color and vegetable infusion, frozen peas are the perfect mix-in. Kids won’t even know they’re eating their veggies hidden inside these vegan super bowl snacks!

Puff pastry: The real star of the show, frozen puff pastry takes all the hassle out of prep work. Read on to learn more about this essential staple.

Flour: Regular all-purpose will do the trick here unless you need a gluten-free option. You can use white rice flour or potato starch in that case, since it only takes a small amount to prevent the pastry from getting too sticky.

Coconut oil: Add richness and shine with just a little dab! You could substitute melted vegan butter or simply olive oil if you’d prefer.

Is Puff Pastry Vegan?

Traditionally, puff pastry is a type of laminated dough, made with many thin layers of butter. This is still true for some high-end bakeries and gourmet grocers, but many more storebought options are now “accidentally” vegan! Always read labels to verify, since formulas are liable to change at any time.

Brands Of Vegan Puff Pastry

Availability will vary depending on your location and the season, since some view puff pastry as a holiday item only. Here are the best vegan choices found in the US:

• Pepperidge Farm Puff Pastry
• Jus-Rol Puff Pastry
• Schar Puff Pastry (Gluten Free)
• Aussie Bakery Puff Pastry
• Pampas Puff Pastry Sheets

Where to Buy Vegan Puff Pastry

Most mainstream grocery stores should have at least one option readily available in the freezer section, while more specialized varieties and brands can be purchased online. When in doubt, start your hunt here:

• Target
• Walmart
• Whole Foods
• Sprouts Farmers Market
• Safeway/Randall’s
• Albertson’s
• HEB
• Amazon Fresh

Step-By-Step Instructions

Here’s the rundown on how to make these vegan game day puff pastry footballs!

Step 1: Prepare the vegan ground meat according to the package instructions. In a sauté pan, heat oil, sauté onion and garlic until translucent, then add frozen peas and cook until warmed. Add the vegan ground meat, cook for 4 minutes, remove from heat, and set aside.

Step 2: Sprinkle flour over a flat surface, and using a rolling pin, roll puff pastry sheets until they are twice their original size. Cut out football shapes of uniform size and place half on a lined or greased baking sheet.

Step 3: Brush a thin layer of melted coconut oil along the edges of the dough on the baking sheet. Spoon taco meat onto the center of each pastry piece, leaving a 1/2-inch border for sealing.

Step 4: Cut lace marks into the remaining football-shaped pastry pieces (these will be the tops). Place them atop the bottom dough, covering the plant-based meat filling, and seal tightly using a fork to crimp the edges together. Brush the tops with coconut oil and bake for 20 minutes until golden. Remove from the oven and enjoy as soon as they cool!

Tips For Success

Puff pastry is the Swiss army knife of appetizers and desserts, savory and sweet. You don’t need any baking experience to transform it into impressive treats! If this is your first time working with it, here’s how to use puff pastry like a pro:

1. Let the package of frozen puff pastry thaw completely before working with it; either in the fridge overnight, or on the counter for 1 – 2 hours. If it’s still partially frozen when you unfold it, it’s more likely to crack or tear.
2. Lightly flour both the counter and the top of the dough so it doesn’t stick to either your working surface or the rolling pin. You may need to reapply as you work.
3. Be careful not to over-stuff each football hand pie. Make sure the edges are sealed with a fork all the way around to prevent the filling from leaking out.
4. Brush the tops with coconut oil right before baking to ensure a brilliant golden-brown finish.

Flavor Ideas And Adaptations

The real beauty of such a simple, foolproof formula is that it’s ideal for putting your own unique spin on. Here are a few winning ideas to pump up the flavor:

• Cheese pizza: Add shredded vegan mozzarella and marinara sauce or sundried tomatoes.
• Smoky BBQ: Add smoked paprika and your favorite BBQ sauce.
• Yellow curry: Add madras curry powder and cayenne pepper for an extra kick.
• Breakfast bites: Swap the vegan ground meat for crumbled or chopped vegan breakfast sausage and use diced potatoes or shredded hash browns instead of peas.

Alternate Shapes

If it’s not game day, you can use any cookie cutter shape you like, not just footballs! In fact, you don’t need cookie cutters at all. You can simply cut squares with your knife or use a drinking glass as a template to make circles. For more festive ideas, consider:

• Hearts for Valentine’s Day
• Trees for Christmas
• Stars for Hanukkah
• Four-leaf clovers for St. Patrick’s Day

More Vegan Super Bowl Snacks You’ll Love

• Vegan Buffalo Cauliflower Wings
• Vegan Bagel Bites
• Poppin’ Vegan Jalapeno Poppers
• Vegan Soft Pretzels with Cheese Dip
• Crispy Air Fryer Potato Wedges

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Football Puff Pastries

Get ready for game day with these football puff pastries! Fill vegan puff pastry with vegan ground meat and veggies and you'll score big in the flavor department!

Course Appetizer

Cuisine American

Keyword football hand pie, football puff pastry, vegan hand pie, vegan puff pastries

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 15 pastries

Calories 210kcal

Author Michelle Cehn | World of Vegan

Equipment

• football cookie cutters

Ingredients

• 1 package vegan ground meat any brand will work
• 1 cup hot water
• 2 tablespoons oil
• ½ yellow onion diced
• 2 cloves garlic minced
• ½ cup frozen peas
• 2 sheets puff pastry one standard package (most are accidentally vegan), thawed according to package instructions
• Flour for dusting surface
• 1 tablespoon coconut oil melted

Instructions

• Prepare vegan ground meat per package instructions.
• In a saute pan, heat oil, add onion and garlic, and cook until translucent. Add frozen peas and cook until warm. Add vegan ground meat and cook for 4 minutes, remove from heat, and set aside.
• Preheat oven to 400F. Sprinkle flour over a flat surface. Using a rolling pin, roll out puff pastry sheets until they’re 2x as large as its original size. Cut football shapes (any size as long as they’re uniform) out of the dough and lay half of the footballs on a lined or greased baking sheet.
• Using your finger, rub a very thin layer of melted coconut oil along the edges of the dough on the baking sheet. Add taco meat to the center of each piece of pastry dough leaving 1/2 inch clear for sealing the bottom dough to the top.
• Slice football lace marks into the remaining football-shaped pastry dough pieces (these will be the tops). Place on top of the bottom pastry dough, covering the plant meat filling, and seal tightly using a fork. Push down hard with the fork prongs to crimp or the dough may not stay closed. Brush top with coconut oil and bake for 20 minutes until golden. Remove from the oven and enjoy as soon as they cool!

Notes

This recipe makes about 15-20 football puff pastries depending on your football cookie cutter and how thin you roll the puff pastry. We used the big and medium size of these cookie cutters.

Nutrition

Calories: 210kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 83mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Photos by Michelle Cehn, all rights reserved.

The post Football Puff Pastries (Easy Vegan Game Day Appetizer) appeared first on World of Vegan.

What’s more is that we’ve also got a delightful vegan ranch dip recipe that’ll blow the store-bought options out of the water. 

If you love cauliflower as much as me, you’ll also love roasted cauliflower steaks, vegan cauliflower tacos (great for parties as well), and this easy squash and cauliflower soup.

Why This Is The Best Cauliflower Wings Recipe

If you could only pick one vegan cauliflower wing recipe to try, make it this one! I will never make another wing recipe again because these are already perfection. Here’s why they’re the best:

• Easy to Make – Minimal ingredients and simple steps make this recipe a breeze, perfect for both novice and experienced cooks!
• Golden and Crispy – Achieve a satisfying crunch with a perfect balance of breading and baking, ensuring a delightful texture in every bite.
• Perfect for parties – These cauliflower wings are a great finger food for parties. Serve them with toothpicks and dipping sauce!
• Crowd-pleasing – They’re gluten-free, dairy-free, nut-free, and vegan! Anyone can chow down on these tasty treats without worry. The only thing you’ll need to worry about is if you made enough!

Ingredient Notes

For the Wings

• Cauliflower—Use fresh cauliflower and chop into uniform-sized florets for consistent baking. If you must use frozen, make sure to thaw first and pat dry with a clean lint-free kitchen towel to prevent them from becoming soggy.
• White rice flour—Or regular all-purpose flour works too. This helps to thicken the batter and crisp up into golden deliciousness!
• Vegan wing sauce—I used Frank’s Red Hot which is easy to find at more grocery stores.

For the Dipping Sauce

• Vegan mayo—Choose any plant-base mayonnaise to create a creamy base for the ranch dip.
• Vegan sour cream—Opt for a dairy-free sour cream alternative for richness and tanginess.
• Vegan Worcestershire sauce—Ensure your Worcestershire sauce is vegan-friendly. If you can’t find any, feel free to omit it.
• White vinegar—Adds a touch of acidity to balance out the richness.
• Fresh herbs—Dill, parsley, and chives add tons of flavor to this vegan ranch dip. You can use dried herbs, but you’ll need to adjust the amount 3:1 fresh to dry.

How to Make Vegan Cauliflower Wings

Vegan wings are easy to make and incredibly delicious with just a few simple ingredients! All you need is some cauliflower, seasonings, and your favorite vegan buffalo sauce.

Step 1: Start by preheating your oven to 400 degrees F and line a baking tray with parchment paper.

Step 2: Wash the cauliflower and chop it into florets. You can make them bigger or small depending on your preference of wing size.

Step 3: Combine the water, flour and dry ingredients into a large bowl to make a batter.

Step 4: Dip the cauliflower florets into the batter to thoroughly coat and then place on the prepared baking tray.

Step 5: Bake in the oven on the center rack until they are slightly golden brown on top. Meanwhile, prepare the vegan ranch dressing by whisking all ingredients together well in a large bowl.

Step 6: When the wings are ready, toss them in your choice of wing sauce to evenly coat. Return wings to the oven for another 5 minutes to crisp up.

Serve your vegan chicken wings with the vegan ranch dip and enjoy!

Expert Tips

• To help the batter stick better to the cauliflower wings, pat dry your cauliflower first after washing. If they’re dripping with water it will dilute the batter and take longer for the wings to crisp up in the oven.
• Space your vegan wings out evenly on the baking tray so that they evenly coat. You can also cook these in an air fryer for even less time! Spread them out evenly and cook for 10-15 minutes, flipping halfway.

Servings Suggestions and Variations

If you’re looking to make a little more of a meal out of your vegan buffalo cauliflower wings and ranch dip or want some ideas to make it your own, don’t fret! We’ve got some wonderful suggestions for you right here:

• Snack With a Wrap– This Rainbow Lavash Wrap will make an excellent (and beautiful) addition to your plate! You could even throw some of the buffalo cauliflower wings into it for some truly miraculous flavor moments.
• Party With Pasta – Cold pasta can be a real treat and our Fresh Picnic Pasta Salad is a great way to make more of a meal with your buffalo cauliflower wings.
• Game Day Spread – Make a full spread of vegan party appetizers to please a crowd. Along with these buffalo cauliflower wings, serve some football puff pastries, Hasselback potatoes, herbed polenta fries, and vegan pretzel bites.
• BBQ-Flavored – Much like these Barbecue Seitan Wings, you can add a delicious BBQ sauce to these cauliflower wings instead of buffalo sauce.
• More Dipping Sauces – You can never have too many options when it comes to dipping these vegan cauliflower wings! Try this creamy dill dressing or this vegan buffalo queso cheese dip to double down on the buffalo flavors!

Storage

Since cauliflower has high water content, these wings are best eaten right out of the oven but if you find yourself with leftovers, stick them in an airtight container and keep in the fridge for a few days.

To reheat, the oven is best for maintaining crispiness. Place them on a baking sheet and bake for about 5 minutes at 350 degrees F until heated through. An air-fryer also works well for reheating. For something faster, microwaving is fine, too. The cauliflower wings just won’t be as crispy as when first baked.

Frequently Asked Questions

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Vegan Buffalo Cauliflower Wings

These vegan cauliflower buffalo wings make a perfect game-day snack, and once you try them, you'll be hooked for life. They are gluten-free and of course, vegan!The ranch dip is especially delicious. I know it takes a little extra time to whip it together yourself (rather than using a store-bought option) but it will be worth it, I promise!

Course Appetizer, Snack

Cuisine American

Keyword appetizer, buffalo, cauliflower, gluten free, spicy, vegan wings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 -10 servings

Calories 338kcal

Author Alex Thomopoulos

Ingredients

Vegan Wings

• 2 medium cauliflower heads (about 2 lbs each) chopped into florets
• 1 cup white rice flour
• ¼ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 1 cup water
• 1 12-ounce bottle buffalo wing sauce I used Frank’s Red Hot which is available at most supermarkets

Vegan Ranch Dip

• 1 cup vegan mayo
• ½ cup vegan sour cream
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon white vinegar
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh chives chopped
• ¼ cup fresh parsley chopped
• 1 clove garlic minced
• ⅛ teaspoon cayenne pepper
• ½ teaspoon black pepper

Instructions

• Preheat your oven to 450°F and prepare a baking sheet with parchment paper.
• Combine the water, white rice flour, salt, paprika, and garlic powder in a large bowl. Whisk together to combine.
• Thoroughly coat the cauliflower florets with the batter and place on the prepared baking sheet, evenly spaced out.
• Bake on the center rack for 18-20 minutes, until they are slightly brown on the top.
• Meanwhile, prepare the vegan ranch dip. Add all of the ingredients to a bowl and mix well to combine. Set aside.
• Remove cauliflower wings from the oven and coat them in buffalo sauce. For best results, pour the sauce into a bowl and carefully dip each cauliflower into the sauce using a slotted spoon or fork (cauliflower will be hot).
• Return buffalo cauliflower back into oven to crisp up for another 5 minutes.

Video

Notes

Tip – If you don’t have white rice flour, it is fine to use regular flour if gluten-free is not a necessity for you.

Storage – Store leftover vegan wings in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 338kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.2g | Sodium: 361mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 331IU | Vitamin C: 74mg | Calcium: 40mg | Iron: 1mg

Vegan Buffalo Cauliflower Wings recipe by Alex Thomopolous for World of Vegan. Photos by Amanda McGillicuddy. Copyright of World of Vegan, all rights reserved.

The post Vegan Buffalo Cauliflower Wings appeared first on World of Vegan.

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

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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.

From plump white beans to fragrant garlic and a touch of tahini, you’ll discover the art of creating a velvety and flavorful dip that will elevate your snacking experience to new heights. Get ready to indulge in the creamy bliss of white bean hummus like never before!

Raise your hand if you’re ready to whip up a batch of white bean hummus. We know we are!

Why You Need to Try This Hummus with White Beans

If you’re a die-hard champion for chickpeas (and will welcome no other bean), we want to share the reasons why this homemade hummus is worthwhile. If we could give you a tempting taste through this text, we would! But, until that time, here is why we think you’ll love this recipe:

• Quick and Easy: This recipe is done in five minutes flat. How’s that for awesome?
• High on the Health Benefits: Not only is this dip seriously delicious, but it’s both high in protein and fiber. Just a few tablespoons can totally satisfy your hunger in a healthy way.
• Incredibly Versatile: Once you have a batch of this out-of-this-world hummus prepped and ready to go, you can put it on virtually anything. Besides veggies, breads, crackers, and sandwiches, think out of the box and use it on pasta or even fresh fruit!
• White Beans are a Worthy Alternative: While chickpeas have more iron, potassium, calcium, and folate, navy beans are higher in fiber, vitamin C, magnesium, and vitamin B1.

Key Ingredients

Prepare to tantalize your taste buds! White bean hummus, a Mediterranean delight, boasts the perfect blend of plump white beans, zesty lemon juice, and fragrant garlic, creating a dip that’s both irresistibly smooth and utterly satisfying. Let’s delve a little deeper into these simple ingredients.

White Beans (Navy or Cannellini Beans): A more neutral alternative to chickpeas that has the same amount of starchiness, fiber, and protein. You can use navy beans or cannellini beans for this recipe—and don’t toss the liquid! That bean liquid is called “aquafaba” and is essential in creating the creamy texture in this dip.

Tahini: This nutty ingredient brings in all the creaminess, healthy omega-3 fats, and savory flavor. There are also almost 3 grams of protein per tablespoon (woo!) and many essential vitamins and minerals, including niacin, folate, and manganese.

Garlic: For some (like us!), there can never be enough. But, feel free to adjust the amount of garlic in this recipe if needed. Garlic has wonderful antioxidant and anti-inflammatory properties, so it’s not only fantastic for flavor, but great for the immune system.

Lemon Juice: Adding a bit of acidity to your hummus balances out the richness of the hummus and also lightens the flavor. Lemon juice gives a little extra boost of vitamin C, as well.

Types of White Beans to Choose From

When it comes to making a creamy and flavorful white bean dip, the choice of white beans you use can make all the difference. White beans, known for their mild flavor and creamy texture, are the perfect base for a dip that’s both nutritious and indulgent. But did you know that there are several varieties of white beans to choose from? Each type brings its own unique characteristics to the table. Let’s take a closer look at some popular white bean varieties that you can use to elevate your dip game.

Cannellini Beans: Also known as white kidney beans, these are one of the most well-known and widely used white bean varieties. They have a creamy texture and a slightly nutty flavor. Cannellini beans blend easily into a smooth and velvety consistency perfect for dips.

Great Northern Beans: These beans are smaller and slightly firmer than Cannellini beans, which can add a pleasant texture to your dip. They have a delicate, earthy flavor that pairs well with garlic, lemon, and herbs. Great Northern beans are ideal if you want a dip with a bit more substance.

Navy Beans: Often used in baked beans, Navy Beans are small, oval-shaped beans with a mild and slightly sweet flavor. Navy beans create a creamy dip that’s perfect for those who prefer a sweeter undertone in their dip. They work wonderfully with ingredients like roasted garlic and rosemary.

Butter Beans: Also known as lima beans, these offer a unique twist to your white bean dip. They are larger and have a buttery, rich flavor that can give your dip a decadent touch. Butter beans are especially delightful when blended with roasted red peppers or sun-dried tomatoes for added depth and color.

Baby Lima Beans: If you want a milder flavor and a smoother texture in your dip, consider using baby lima beans. These beans are smaller and more delicate than regular lima beans, making them perfect for achieving a velvety consistency in your dip. They pair well with fresh herbs and lemon zest for a bright and refreshing flavor profile.

Cassoulet Beans: Cassoulet beans are another fantastic option for white bean dip enthusiasts. These beans are medium-sized and have a robust, nutty flavor. They are excellent for creating a dip with a heartier, rustic quality.

How To Make This White Bean Hummus Recipe

This hummus is so rich and creamy, and will only take about five minutes to make. Grab a food processor and follow these two simple steps! You’ll have the most delectable dip ready in no time and you might even have a little leftover for later.

Step One: Place all of the hummus ingredients into a food processor.

Step Two: Blend until completely smooth. Add one tablespoon of water, if needed, to loosen it up, and repeat as needed. You want the final texture to be thick and creamy. That’s it!

Enjoy the hummus right away for the best taste.

Best Things To Eat With Hummus

When it comes to hummus, the possibilities are as vast as the universe (well, almost). From crispy carrot sticks that engage in a delightful crunch-a-thon to the glorious union of warm pita bread and smooth hummus, we’ve embarked on a flavor-filled quest to uncover the best companions for this creamy dip.

• Veggies Galore: Choose from a wide variety of healthy, fiber-filled vegetables such as baby carrots, chunks of red onion, crunchy celery sticks, red peppers pieces, broccoli trees, cauliflower crowns, and cool cucumber circles.
• Bring on the Bread: There’s nothing better than bread as a vehicle for heavenly hummus. Think homemade pita, warm tortillas, focaccia bread, or even crunchy crackers.
• Daring Dressing: Did you know that you can pour hummus like a sauce onto pasta, salad, and rice? You won’t believe how delicious it is as a tomato-based alternative.

How To Store Leftover Bean Hummus

To keep any remaining dreamy bean hummus fresh, store in a covered container in the fridge for up to 4 days. If you’re a huge hummus lover, it probably won’t even last that long! Otherwise, just give it a quick mix with a spoon before serving the next time. It’s possible to freeze a sealed container of hummus for up to 4 months, but keep in mind that there might be a change in both texture and flavor once thawed.

FAQs

More Delicious Dips and Creamy Beany Recipes to Try

• If you’re hungry for more hummus, try out these Roasted Beetroot, Jalapeno Olive, and Oil-Free hummus recipes!
• When fun and festive little appetizers are your go-to treat, you’re sure to fall head over heels for this Epic Hummus Board, Hummus Crostini, and Vegan Aioli.
• Recipes like this Rainbow Lavash Wrap and Creamy Hummus Pasta make super satisfying savory lunches.

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Creamy White Bean Hummus Dip

This is a multipurpose bean spread that you can also use as a vegetable dip, on sandwiches, or even stirred into hot pasta! It's creamy with a little extra hint of garlic. I love navy beans for their mild taste. They're also a convenient source of iron. This recipe yields 3⅓ cups of hummus.

Course Appetizer or Snack

Cuisine Mediterranean

Keyword no-oil hummus, white bean hummus, white bean spread

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 273kcal

Author Ashley Madden

Equipment

• food processor

Ingredients

• 1 15.5-ounce can navy beans or cannellini beans (including the brine in the can)
• 1-2 cloves garlic crushed and peeled
• 2-3 tablespoons fresh lemon juice
• 6 tablespoons stirred tahini or cashew butter
• ½ teaspoon sea salt or more to taste
• Water if needed

Instructions

• In a food processor, combine the beans and brine, garlic, lemon juice, tahini, and salt. Process continuously for a few minutes, until smooth.
• Add water, one tablespoon at a time, if needed, to thin it out. You want the hummus to be thick and creamy.

Notes

This recipe was slightly adapted from Plant-Based Delicious by Ashley Madden to adjust for one can of white beans.

Nutrition

Calories: 273kcal | Carbohydrates: 11g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Sodium: 598mg | Potassium: 230mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 31IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg

Next time you find yourself craving a dip that’s as smooth as butter but without the actual butter (because, hey, we’re dairy-free here), reach for this wonderful white bean hummus and let it whisk you away to a world of flavorful indulgence. Your taste buds will thank you, and your veggies will be doing a happy dance in that creamy goodness!

This White Bean Hummus recipe is adapted from the Plant-Based Delicious cookbook by Ashley Madden. Page Street Publishing Co. 2023. Thanks to our amazing navy bean hummus recipe tester Mylie Thompson for testing out this recipe! Photos by Amanda McGillicuddy for World of Vegan.

The post Creamy White Bean Hummus Dip appeared first on World of Vegan.

What makes these treats even more irresistible is their hassle-free preparation—no eggs in sight, and an easy process of shaping, freezing, and dunking in a river of melted chocolate. Get ready to experience the sheer delight of a safe-to-eat, no-bake cookie dough sensation that’s not only fun to make but even more enjoyable to devour!

Ingredient Notes And Substitutions

These amazing edible cookie dough balls are made with ingredients you likely already have in your pantry and refrigerator. Here are the ingredients you’ll need, with a few suggested substitutions!

Vegan Butter: This plant-based hero brings a rich and creamy texture to our cookie dough, ensuring a luscious taste without the need for traditional dairy. Feel free to use refined coconut oil here if you’d prefer.

Sugar: Granulated sugar provides the necessary sweetness that balances the savory notes in our cookie dough truffles, creating a perfect contrast of flavors.

Brown Sugar: Brown sugar, on the other hand, contributes moisture and a subtle molasses hint, adding depth to each bite. It elevates our cookie dough, making it irresistibly chewy and flavorful.

Applesauce: This is the secret to our egg-free delight! Applesauce steps in as a binder, ensuring the perfect cookie dough consistency without the need for eggs. Plus, it brings a hint of natural sweetness to the mix.

Peanut Butter: Creamy or crunchy, the choice is yours—either way, it’s the perfect partner to the dough’s sweetness. Use your favorite store-bought brand, or make your own homemade peanut butter.

Vanilla Extract: A dash of vanilla extract transforms our cookie dough into a fragrant masterpiece, infusing it with warmth and depth. It’s the aromatic key that turns a good treat into an extraordinary one.

All-Purpose Flour: The backbone of our dough, all-purpose flour provides structure, helping the cookie dough maintain its shape while achieving that perfect chewiness. If you’d prefer a gluten-free option, a reliable gluten-free flour blend will also work here!

Baking Soda: A small amount of baking soda is our rising star, creating the ideal lift and fluffiness in each cookie dough truffle. It ensures the perfect texture without overwhelming the delicate flavors.

Hot Water: Paired with baking soda, hot water activates its magic, helping the dough rise and giving our no-bake cookie dough that irresistible lightness. It’s the behind-the-scenes wizardry that ensures a delightful bite.

Salt: A pinch of salt is the unsung hero that elevates the sweetness and enhances all the flavors in our cookie dough. It’s the balancing act that keeps each bite perfectly nuanced.

Vegan Chocolate Chips: These little bursts of chocolatey goodness bring joy to every bite, creating pockets of melty delight in each cookie dough ball. Choose your favorite vegan chocolate chips for a personalized touch, whether it’s dark, semi-sweet, or even a playful mix.

How To Heat-Treat Flour

Ensuring the safety of your raw cookie dough goes beyond merely omitting eggs. Surprisingly, the primary concern lies in the flour, which can harbor potential pathogens such as salmonella. Fortunately, there’s a straightforward solution to enjoy worry-free indulgence. Heat treating the raw flour is crucial, requiring it to reach a minimum temperature of 165 degrees Fahrenheit (74 degrees Celsius). You can easily achieve this through one of these methods:

1. Microwave approach: Place the flour in a generously sized microwave-safe bowl and heat it at full power for 1 1⁄2 minutes, pausing at 30-second intervals to stir thoroughly.
2. Oven method: Alternatively, employ this method by preheating your oven to 300 degrees Fahrenheit (150 degrees Celsius). Spread the flour evenly on a baking sheet lined with parchment paper or a reusable silicone baking mat. Bake for 5 minutes, ensuring to stir thoroughly halfway through.
3. Stovetop instructions: Preheat a large skillet on your stovetop over medium heat. Add the flour, and stir constantly for 5 minutes.

Regardless of your chosen method, it’s crucial to allow the flour to cool completely before incorporating it into your recipe, ensuring a safe and delicious cookie dough experience.

How To Make This Edible Cookie Dough Balls Recipe

Making these cookie dough bites is a breeze! Follow these instructions for chocolate-covered cookie dough bites bliss!

Make The Dough

Cream the vegan butter, granulated sugar, and brown sugar with an electric mixer until smooth in a large bowl. Then mix in the applesauce, peanut butter, vanilla, and salt.

Dissolve the baking soda in hot water. Add it to the batter. Then, mix in the flour and stir until a dough forms.

Shape The Dough

Shape the vegan cookie dough into 1-inch balls. Arrange on a baking sheet lined with parchment paper. Place it into the freezer for one hour.

Melt The Chocolate

Using a double-boiler, melt the chocolate. You can also melt the chocolate in the microwave.

Double-Boiler Method: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Ensure that the water doesn’t touch the bottom of the bowl. Add the chocolate to the bowl over the simmering water.

Stir continuously as the chocolate melts, ensuring it becomes smooth and glossy. Be cautious not to let any water from the steam get into the chocolate, as it can cause it to seize. Once the chocolate is fully melted and smooth, remove the bowl from the heat.

Microwave Method: Place the chocolate chips in a microwave-safe bowl. Microwave the chocolate at 50% power in short intervals, such as 20 to 30 seconds. Stir the chocolate thoroughly between each interval.

Keep a close eye on the chocolate to prevent overheating. It may not look fully melted until stirred, so check the consistency after each interval. Continue microwaving and stirring until the chocolate is completely melted and has a smooth, liquid consistency.

Allow the melted chocolate to sit for a moment before using it, as it can retain heat and continue to melt even after being removed from the microwave.

Coat The Cookie Dough Balls

Dip each peanut butter ball into the chocolate using two forks. Spin to coat. Tip: Work quickly as the chocolate can harden quickly!

Freeze The Cookie Dough Balls

Transfer the chocolate-coated cookie balls back onto the parchment-lined baking sheet. Freeze for one hour before enjoying!

Variation Ideas

These vegan cookie dough bites can be dressed up if you’d like for parties (or just for yourself!) Here are some spectacular ideas to add a little pizzazz to these bites!

Chocolate Drizzle Delight: Take your cookie dough balls to the next level by drizzling them with contrasting melted chocolate. A dark chocolate or white chocolate drizzle adds a simple, artistic touch that not only enhances the flavor but also adds an elegant finish.

Coconut Bliss: Immerse your cookie dough balls in a bed of coconut flakes for a tropical twist. The subtle nuttiness and chewy texture of coconut perfectly complement the sweet, creamy goodness of the dough.

Mini Chip Marvel: Infuse extra chocolatey goodness by mixing in vegan chocolate chips into your cookie dough. Each bite becomes a mini explosion of rich chocolate, creating a delightful contrast to the smooth dough.

Sprinkle Spectacle: Elevate the visual appeal by rolling your cookie dough balls in a medley of colorful vegan sprinkles. Not only does this add a vibrant touch, but it also introduces a delightful crunch with every bite.

Cocoa Powder Dusting: Give your cookie dough balls a sophisticated touch by dusting them with high-quality cocoa powder. This adds a hint of deep chocolate flavor and provides an enticing, velvety finish.

Crushed Nut Crunch: Add some crunch by coating them in finely chopped nuts like almonds or hazelnuts. The combination of creamy dough and the nutty exterior creates a textural symphony.

Zesty Citrus Surprise: Infuse a burst of freshness by incorporating finely grated citrus zest (lemon or orange) into your cookie dough. The citrusy notes add a refreshing element, making each bite a tantalizing experience.

Storage Tips

Proper storage ensures that your vegan cookie dough bites stay fresh and delicious. To keep them at their best, consider these suggestions:

• Refrigeration: For short-term storage, keep your vegan cookie dough bites in an airtight container in the refrigerator. This helps maintain their texture and prevents them from becoming too soft.
• Freezing for Future Indulgence: Once frozen, transfer them to a freezer-safe bag or container. They can be stored for several weeks. When ready to enjoy, simply let them thaw in the refrigerator or at room temperature for a few minutes.
• Layering with Parchment: When storing in containers, layer the cookie dough balls with parchment paper to prevent them from sticking together. This makes it easier to grab a few at a time without any fuss.
• Room Temperature Enjoyment: If you prefer a softer texture, you can store a small batch of cookie dough bites at room temperature for a day or two. However, keep in mind that they may become too soft if left out for an extended period.

Remember to label your storage containers with the date to keep track of their freshness!

FAQs

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Chocolate Covered Cookie Dough Balls

Eating these cookie dough truffles is like throwing a giant party for your taste buds. Chocolatey, peanut buttery, and full of fun, this may just turn into your favorite dessert!

Course Dessert

Cuisine American

Keyword cookie dough balls, cookie dough bites, cookie dough truffles

Prep Time 15 minutes minutes

Total Time 16 minutes minutes

Servings 16 cookie dough balls

Calories 469kcal

Author Michelle Cehn and Toni Okamoto

Equipment

• electric hand mixer

Ingredients

• 1 cup vegan butter softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• ¼ cup plain applesauce
• ¾ cup peanut butter
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour heat treat before using, see notes
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 2 cups dairy-free chocolate chips

Instructions

• Make the cookie dough by creaming together the vegan butter, granulated sugar, and brown sugar using an electric mixer. Then mix in the applesauce, peanut butter, vanilla extract, and salt.
• Dissolve the baking soda in hot water, then add it to the batter. Mix in the flour and stir until a dough forms.
• Shape cookie dough into 1-inch balls and place on a parchment-lined baking sheet.
• Freeze for 1 hour.
• Melt chocolate using a double boiler or microwave.
• Using two forks, dip each peanut butter ball into chocolate and spin to coat. Work fast because the chocolate hardens.
• Place on a baking sheet and freeze until ready to serve.

Notes

How to heat treat flour to be safe for consumption:

1. 1. Microwave approach: Place the flour in a generously sized microwave-safe bowl and heat it at full power for 1 1⁄2 minutes, pausing at 30-second intervals to stir thoroughly.

1. 1. Oven method: Alternatively, employ this method by preheating your oven to 300 degrees Fahrenheit (150 degrees Celsius). Spread the flour evenly on a baking sheet lined with parchment paper or a reusable silicone baking mat. Bake for 5 minutes, ensuring to stir thoroughly halfway through.

1. 1. Stovetop instructions: Preheat a large skillet on your stovetop over medium heat. Add the flour, and stir constantly for 5 minutes.

Storage:

• For short-term storage, keep your vegan cookie dough bites in an airtight container at room temperature for a day or two or in the refrigerator for up to a week.
• For longer storage, freeze on the baking sheet, then transfer to a freezer-safe bag or container. When ready to enjoy, simply let them thaw in the refrigerator or at room temperature for a few minutes.
• When storing in containers, layer the cookie dough balls with parchment paper to prevent them from sticking together. This makes it easier to grab a few at a time without any fuss.

Nutrition

Calories: 469kcal | Carbohydrates: 61g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 284mg | Potassium: 118mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 51mg | Iron: 3mg

Edible Cookie Dough Ball photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Chocolate-Covered Cookie Dough Balls appeared first on World of Vegan.

In every language, a rich, hearty stew topped with creamy mashed potatoes and baked to golden-brown perfection always spells comfort food. Cottage pie is a classic dish that’s withstood the test of time, matured over the years, and grown to have greater allure than ever. Every western culture has a similar casserole to its name, brimming with enough meat and vegetables in every bite to appease both hunters and gatherers throughout the ages.

Unlike a pastry-covered pie, cottage pie skips the fussy dough to make preparation and serving a breeze. No baking experience required! All you need is an appetite for a hearty, heartwarming meal.  

What Makes This The Best Recipe For Vegan Shepherd’s Pie?

• Umami: The so-called fifth taste, otherwise understood as savory flavor, contributes the distinct depth and richness that makes the overall eating experience so satisfying. Meat is naturally high in umami, but so are mushrooms, which are the secret ingredient here.
• Allergen-friendly: Everyone’s welcome to the table when this dish is on the menu! There are no common allergens in the mix, meaning it’s gluten-free, dairy-free, eggless, nut-free, soy-free, and as always, completely vegan.
• Freezer friendly: Whether you want to prep ahead or save leftovers for a rainy day, this vegan shepherd’s pie keeps like a champ. Freeze individual portions for up to 6 months and simply microwave or pop it into the oven until hot all the way through.

Key Ingredients

Russet potatoes: These spuds are high in starch which makes them mash up into a light, fluffy vegan mashed potato topping. Peel them for a perfectly smooth mash or keep the skins on for a more rustic approach

Dried mushrooms: Dried porcini are ideal here for their uniquely nutty, earthy flavor and toothsome, meaty texture. Other good options include dried shiitake mushrooms, dried oyster mushrooms, dried wood ear mushrooms, or dried morel mushrooms.

Dried herbs: No pantry is complete without a range of dried herbs at the ready. Through the dead of winter when nothing green is growing, they’ll get you through those dark days with zest and fragrance to spare. Basil, oregano, rosemary, and thyme are our VIPs here.

Lentils: This complete protein creates the most convincing vegetarian cottage pie around using only whole foods. Canned and ready-to-eat, they’re very convenient anytime you want to cut out the meat.

Sun-dried tomatoes: Chewy and subtly sweet, oil-packed sun-dried tomatoes are a rich source of umami as well, harmonizing with the mushrooms to heighten that taste. For even greater flavor, use some of the oil for cooking, instead of plain olive oil.

Nutritional yeast: Both cheesy and buttery without a drop of dairy, nutritional yeast is essential for creating natural vegan alternatives. It can be used to enhance anything from soup to popcorn.

What’s The Difference Between Shepherd’s Pie vs Cottage Pie?

Though the terms can sometimes be used interchangeably, the difference between the two traditionally comes down to the place of origin and type of meat.

• Shepherd’s pie hails from Scotland, later gaining in popularity throughout England and Ireland. It typically calls for ground lamb, befitting of the name.

• Cottage pie came later, appearing in text around 1791 without clear heritage other than the United Kingdom at large. These casseroles were filled with ground beef instead.

While a plant-based version could be seen as either (or neither) based on these simple definitions, most vegan ground meat is compared to beef, given that lamb has a more gamey or grassy taste. Cottage pie is a better fit for conventional flavor expectations.

How To Use Dehydrated Mushrooms

Dried mushrooms are indispensable umami bombs that contain even greater flavor than their fresh counterparts. That’s because the drying process concentrates their essence, breaking down cell walls and making it more readily accessible than straightforward cooking alone.

Here’s how to rehydrate dried mushrooms:

1. Sort your mushrooms and give them a rinse. Wild mushrooms especially are likely to still carry dirt from where they were grown. Brush lightly to remove any leftover particles. Double-check that there are no other stones or twigs that might have gotten mixed up with them.
2. Soak in cold water, ideally overnight. Many recipes will quickly rehydrate dried mushrooms in hot or even boiling water to speed through the procedure. While that technically works, it fails to unlock their full potential. Dried mushrooms tend to float, so keep a plate on top of them in a large bowl to keep them all submerged. Store in the fridge until ready to use.
3. Drain the soaking water but save it! You now have incredibly flavorful mushroom broth, ideal for making soups and stews with, in addition to the toothsome mushrooms you want for the recipe at hand.

Kept in a dry, cool place, dried mushrooms are shelf-stable and can last for 1 – 3 years. Once rehydrated, the mushrooms should be kept in an airtight container in the fridge and used within 5 – 7 days.

This method works for a variety of different mushrooms including dried porcini mushrooms, dried shiitake mushrooms, dried morel mushrooms, dried oyster mushrooms.

Ideas For Cottage Pie Adaptations

Never eat the same meal twice when you apply a bit of creativity to the basic cottage pie formula! Make it your own with a few simple twists.

• Switch up the protein: Use crumbled tofu or tempeh, realistic vegan ground meat like Impossible or Beyond Meat, or a combination of all your favorites.
• Add an extra serving of vegetables: Take a hint from what’s fresh and in season or dig deep into your freezer to pull out a ready-made blend. Keep the cuts as consistent as possible so everything cooks at the same rate. When in doubt, corn and peas are always good choices to start with.
• Say cheese: Everyone loves cheese, so sprinkling a handful of your favorite shredded vegan cheese over the top is a guaranteed crowd-pleaser. Add it within the last 10 minutes of cooking so it can get nice and melty.  
• Spice is nice: The flavor profile is very mild as written, but if you’re a heat seeker, go ahead and spike the filling with crushed red pepper flakes, Tabasco, sriracha, harissa, or your favorite hot sauce.

More Cozy Vegan Casseroles To Try

• Vegan Noodle Kugel
• Vegan Green Bean Casserole
• Vegan Baked Mac and Cheese Casserole
• Vegan Lasagna With Tofu Ricotta
• Easy Vegan Chicken Pot Pie

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Shepherd’s Pie {Cottage Pie} That’s Dairy-Free & Vegan

This vegan shepherd’s pie, also known as cottage pie, is the ultimate comfort food! It’s rich and hearty—full of mushrooms and vegetables in a savory sauce topped with creamy mashed potatoes. This is the perfect meal for chilly evenings to cozy up with!

Course dinner

Cuisine English

Keyword dairy-free shepherd’s pie, gluten-free shepherd’s pie, vegan holiday recipe, vegan shephard’s pie, vegan thanksgiving recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 497kcal

Author Beatriz Buono-Core & Mirko Guth

Ingredients

Mashed Potato Topping Ingredients: 

• 4 large russet potatoes peeled and diced
• plant-based milk unsweetened and unflavored, to taste
• vegan butter to taste
• salt and pepper to taste

Cottage Pie Filling Ingredients: 

• ⅓ cup dried mushrooms porcini if you can find them, otherwise any dried mushroom will do
• 1 cube vegetable bouillon
• 1¼ cups water
• 4 tablespoons olive oil
• 2 carrots peeled and diced
• 1 small yellow onion finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 8-ounce can lentils drained
• ½ cup sun-dried tomatoes packed in oil drained and chopped
• 6 tablespoons tomato puree
• ⅓ cup nutritional yeast or vegan parmesan optional
• parsley or chives for garnish optional

Instructions

• Place the diced peeled potatoes in a large saucepan, cover with water, bring to a boil, and simmer for 15 minutes or until soft. Drain the water and roughly mash. Add plant-based milk, vegan butter, salt, and pepper, all to taste, and continue mashing until completely smooth. Set aside.
• In a medium bowl, add the dried mushrooms, bouillon cube, and water. Let the mushrooms soak for 8 minutes, and mix to dissolve the vegetable stock.
• Preheat the oven at 430 degrees F.
• Heat a large frying pan with the olive oil on medium heat. Add the carrots, onion, basil, oregano, rosemary, and thyme. Stir and cook until lightly soft.
• Add the tomato puree to the frying pan and stir. Take your soaking mushrooms and pour the liquid into the frying pan, holding back the mushrooms. Roughly chop the mushrooms before adding them to the pan as well. Add the chopped sundried tomatoes and lentils, and simmer until thickened.
• Once the cottage pie mixture is ready, spread it evenly in a casserole dish. Top with the mashed potatoes and sprinkle generously with nutritional yeast. Cook in the oven for 10 minutes or until the surface is golden. Garnish with parsley or chives and enjoy!

Notes

Storage – Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Thaw and reheat before serving.

Can’t find canned lentils? Use about 1 cup of cooked lentils instead.

Nutrition

Calories: 497kcal | Carbohydrates: 81g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 89mg | Potassium: 2109mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 5mg

Photos by J.J. Steele for World of Vegan, all rights reserved. Thanks to our recipe testers Ruth Havertz and Taylor Gillespie. 

The post Vegan Shepherd’s Pie (Cottage Pie) appeared first on World of Vegan.

I consider hummus to be way up there with avocados as a food of the gods. If you’re not already intimately familiar with this creamy, flavorful, filling spread, hummus is a delicious dip made from a blend of chickpeas and tahini with a touch of garlic, oil, and lemon juice. Hummus is traditionally a Middle Eastern and Mediterranean food, but vegans everywhere have claimed it as their own. You’ll find it at almost any vegan gathering.

Instead of showing up to a party with a simple tub of hummus, try putting a little extra TLC into spicing up your hummus by turning it into a hummus board! Just hurry up and put down your amazing hummus board and get out of the way before you’re attacked by all the hungry hands diving in!

In this video, I show you how to design a hummus board using an array of fruit, nuts, veggies, dip-friendly crackers, and Sabra’s classic hummus with pretzels. I’m thrilled to have partnered with Sabra, the most widely accessible hummus brand out there today, to bring this video to life. Thank you, Sabra! Now…take a look and let the hummus-board-spiration commence.

Why You’ll Love This Easy Appetizer

This year I’m hosting multiple vegan Thanksgiving celebrations. Between all the vegan turkey roasts and other ingredients, I needed to find a way to cut down on food costs. This hummus board trick came in handy! People love getting to pick and choose what they dip and snack on, and with a diverse platter like this, there’s sure to be something for everyone.

The wonderful thing about hummus boards is that you can use whatever ingredients you have and let your creativity go wild as you assemble your board. Don’t have crackers? It’s cool, chop up some extra veggies instead (carrot spears, celery sticks, and cucumber rounds are all perfect for dipping).

Are grapes and persimmons wildly expensive at your local grocery store? You can use fresh figs, strawberries, cherries, peaches, apples, oranges, cherry tomatoes, jam, dried apricots, or even skip the fruit altogether. This is the most flexible appetizer of all time.

What You’ll Need to Make A Hummus Board

Below you’ll find items that go great on a hummus board—but none are necessities. Pick a few of your favorites and work with those! You likely already have many of these ingredients in your pantry.

Bread & Crackers

• Baguette
• Pita bread
• Pretzels
• Breadsticks
• Crackers—these almond flour crackers would be delish!
• Chips
• Pita chips

Veggies

• Carrots, celery, cucumber, radish, bell pepper (sliced)
• Snap peas
• Roasted red pepper
• Grilled eggplant

Nuts & Seeds

• Raw nuts (almonds, cashews, pistachios)
• Candied walnuts or pecans
• Roasted pumpkin seeds
• Sunflower seeds

Fruit

• Grapes, strawberries, cherries, figs
• Persimmon, apple, oranges, peaches (sliced)
• Dried apricots
• Jam
• Cherry tomatoes

Extras

• Olives
• Pickles
• Dolmas
• Vegan meats
• Vegan cheeses

Decorative Elements

• Fresh rosemary, thyme, sage, oregano
• Toothpicks
• Chives
• Pomegranate seeds
• Edible flowers
• Serving platter and small cheese knives

…and of course, hummus! Keep reading to see how to make your hummus shine.

Hummus Variations

You can easily spice up your hummus board even more by adding toppings or mix-ins to your hummus. For my board, I made three varieties all starting with the classic hummus from Sabra.

Pink Hummus With Goji Berries

The first was a pink hummus topped with goji berries. I dyed the hummus pink by adding a sprinkle of beet root powder with a few drops of water and mixing it in until it was thoroughly combined. You could also use dragonfruit powder which I turn to often to color my oatmeal and smoothies a magical shade of pink! Or, if you’re making your own hummus from scratch, you can simply add a chunk of beet or frozen dragonfruit to the food processor so it blends right in.

Once you’ve turned your hummus pink, sprinkle some goji berries or pomegranate seeds on top as a finishing touch! Goji berries are superfoods that are packed with nutrients and will add a delightful chewiness to the hummus, while pomegranate seeds will add a festive burst of sweet, juicy flavor.

Hummus With Olive Oil & Roasted Red Pepper Flakes

Using a spoon to create some texture on the top of your hummus and adding a drizzle of olive oil is the simplest way to make it feel fancy. I always love to top that off with some red pepper flakes or paprika to give it a little kick.

Classic Hummus Sprinkled with Chives

For the third variety, I kept it very simple. I chopped up some chives and sprinkled them on top of the hummus to add a little extra flavor dimension and a whole lotta’ visual interest. This is the easiest way to make your hummus (or any other savory dip) Instagram-worthy in a snap.

Other Delicious Hummus Mix-Ins

The sky is the limit with hummus add-ins. Here are a few more ideas for ingredients you can either mix in or sprinkle on top:

• Roasted garlic
• Caramelized onions
• Roasted red pepper
• Pine nuts
• Garbanzo beans
• Cannellini beans
• Parsley or cilantro
• Paprika
• Jalapeño
• Olive tapenade

So, what do you think? Will you give a hummus board a try for your next party? I hope you do! You can go ahead and pin it on Pinterest by hovering over any of the photos in this post. And while you’re at it, come connect with World of Vegan on Pinterest for even more vegan food-spiration!

More Amazing Appetizers to Try

• 40+ Finger-Lickin’ Vegan Appetizers for Any Occasion
• Hummus Crostini
• Vegan Texas Caviar
• Mini Vegan Pot Pies
• Garlic & Kale Potato Cakes
• Vegan Soft Pretzels With Cheese Dip
• Cheesy One-Pan Vegan Burger Tater Tots
• Ultimate Vegan Charcuterie Board Guide

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Hummus Board

Whether you're hosting for the holidays or just planning a fun gathering with friends, serving up an epic hummus board that your guests can enjoy is surprisingly simple! Here's how to make an epic hummus board!

Course Appetizer

Cuisine American

Keyword hummus board, hummus charcuterie board

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 – 12 people

Author Michelle Cehn | World of Vegan

Ingredients

Hummus

• Oil-free hummus
• White bean hummus
• Pink beet hummus
• Jalapeño hummus
• Your favorite store-bought hummus

Bread & Crackers

• Baguette
• Pita bread
• Pretzels
• Breadsticks
• Crackers
• Chips
• Pita chips

Veggies

• Carrots celery, cucumber, radish, bell pepper (sliced)
• Snap peas
• Roasted red pepper
• Grilled eggplant

Nuts & Seeds

• Raw nuts almonds, cashews, pistachios
• Candied walnuts or pecans
• Roasted pumpkin seeds
• Sunflower seeds

Fruit

• Grapes strawberries, cherries, figs
• Persimmon apple, oranges, peaches (sliced)
• Dried apricots
• Jam
• Cherry tomatoes

Extras

• Olives
• Pickles
• Dolmas
• Vegan meats
• Vegan cheeses

Instructions

• Select and gather your ingredients from each section above.
• Opt for a spacious wooden or marble board and begin assembling your masterpiece by strategically placing hummus bowls around it to anchor the arrangement.
• Start with the largest ingredients first. This could be large crackers and baguette slices. Fan them around the bowls of hummus.
• Next, fill it in with the medium-sized ingredients. Lastly, fill any gaps with your smallest ingredients.
• Add garnishes such as fresh rosemary, thyme, sage, oregano, pomegranate seeds, or edible flowers. Serve and enjoy!

Video

Notes

Something from each ingredient section is not a necessity so feel free to pick a few of your favorites and work with those!

Assemble right before serving to maintain freshness of all the ingredients.

Photos and video by Michelle Cehn for World of Vegan. Many thanks to Sabra for partnering with us on this recipe video—I hope you love it! 

The post How to Make an EPIC Hummus Board 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.

This recipe comes from Chef Barry Horton, a classically trained chef who spent years refining his craft at The Stanford Inn, a well-known vegan eco-resort in Mendocino, California. There he learned to embrace organic, sustainable, vegan, locally harvested ingredients, which grew to be quite a passion. Chef Barry and his wife Jennifer Horton went on to open a vegan fine dining restaurant called Sanctuary Bistro in Charlotte, North Carolina. This recipe comes from their cookbook, Sanctuary Bistro’s Recipes for Everyday Living Cookbook.

But you don’t need to be a culinary chef to make this mouthwatering dish. This recipe in particular showcases how a small and simple ingredient can be transformed into such a superb and savory side. If you’ve been lucky enough to experience this fantastic finger food first hand at Sanctuary Bistro, you know how decadent and delicious it is.

Ingredient Notes

• Crimini Caps: Ensure the caps are cleaned and gently removed the stem to make room for the stuffing. Reserve the stems for the filling to maximize mushroom flavor.
• Crimini Mushrooms: The thinly sliced crimini mushrooms contribute a robust texture to the stuffing. Use both caps and stems for a cohesive blend.
• Fresh Thyme: Mince the fresh thyme for a burst of aromatic herbiness, enhancing the overall flavor profile.
• Garlic: Elevate the savory flavors with minced garlic, infusing a rich taste into the stuffing mixture.
• Toasted Walnuts: Toasting the walnuts adds a delightful crunch.
• Nutritional Yeast: Incorporate nutritional yeast for a subtle cheesy undertone, providing depth to the stuffing’s flavor.
• Yellow Miso: The yellow miso not only imparts a savory umami kick but also acts as a binding element in the filling.

Variations and Substitutions

Walnuts definitely give this recipe the best crumbly texture and rich flavor, but you could surely substitute any toasted nut in this recipe. Here are some delicious options:

• Almonds
• Pecans
• Macadamias

Can’t do nuts at all? No problem. Swap out the nuts for any of these protein-packed pâté candidates:

• Tofu – smoked or marinated would be terrific
• Tempeh – cooked and then crumbled
• TVP – textured vegetable protein power
• Packaged plant-based meats – meatless meatballs or burgers added to the mixture would give it a much more savory taste and solid texture

Just keep in mind that switching out a nut for another type of protein will change the texture of your pâté. It may be more creamy (as with the tofu) or it may become chunky (as with the plant-based meats). I think either would be worth trying and might add a whole new dimension to your vegan stuffed mushroom recipe!

Pâté Pairings

If pâté in a mushroom cap is not your cup of tea, here are a few ways to satisfy your savory senses:

• Serve on a crust of crostini
• Pop the pâté into a stuffed pepper
• Spread on a slice of homemade focaccia bread
• Place in the center of a sweet potato

Vegan stuffed mushrooms are super versatile. This savory stuffing is perfection wherever you put it, so just choose your favorite delivery food and you’ll be just fine.

Storing Your Stuffed Mushrooms

If you have any mushrooms leftover (you may not!), they’re easy to store in the fridge. Place them gently next to each other in a covered container and they should stay fresh for a few days.

To reheat, you can either microwave them for a minute or two (they may get soggy or a little dried out) or put them in the oven (or a toaster oven, my favorite!) on a parchment-lined baking sheet at 350 degrees F for around 5 minutes.

Other options:

• Dice them up and sprinkle into a salad
• Slice them thinly and add to your favorite sandwich
• Chop them roughly and place on your pizza

You probably won’t have many vegan stuffed mushrooms left (because they’re so darn delicious!), but I hope these ideas will inspire you to make a double batch next time!

More Amazing Vegan Appetizer Recipes

• Pizza Rolls are bursting with vegan cheese and a savory marinara sauce all rolled up into one delicious bite!
• Elevate your potato game with these Vegan Hasselback Potatoes that are perfectly sliced and generously seasoned.
• Experience the joy of sushi in cupcake form with these Vegan Sushi Cupcakes—perfect for parties and easy to make!
• Need a crowd-pleasing starter? The velvety richness of this Vegan Cream of Mushroom Soup is a comforting classic that everyone will enjoy!
• For a visually stunning dish, try this Vegetarian Stuffed Acorn Squash with a harmonious blend of roasted chickpeas, kale, and pomegranate seeds.

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Vegan Stuffed Mushrooms (7 Ingredients)

These vegan stuffed mushrooms are made from simple whole foods ingredients will make any mushroom lover squeal with delight! Impress your guests with this flavorful appetizer!

Course Appetizer

Cuisine French

Keyword stuffed mushrooms, vegan stuffed mushrooms, vegan stuffed mushrooms recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 15

Calories 51kcal

Author Chef Barry Horton

Ingredients

• 20 crimini caps
• 1-2 tablespoons olive oil
• 3 cups crimini mushrooms thinly sliced (slice and use stems in the recipe as well)
• 2 tablespoons fresh thyme minced
• 1 tablespoon minced garlic
• ½ cup walnuts toasted
• 2 tablespoons nutritional yeast
• 1 tablespoon yellow miso

Instructions

• Preheat oven to 400 degrees. Bake mushroom caps (de-stemmed) for 8 -10 minutes.
• In a sauté pan, heat oil on medium heat. Add mushrooms and stems and cook until tender, about 8 minutes, stirring occasionally. Set aside, let cool.
• Place mushrooms and remaining ingredients, except the caps, in a food processor and blend until evenly incorporated. Occasionally scrape sides while continuing to blend. Add salt and pepper to taste.
• Stuff the baked mushroom caps with the mushroom walnut pâté and serve!

Notes

• This mushroom walnut pâté can also be served up on crackers or crostini instead of in baked mushroom caps.

Nutrition

Calories: 51kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

We want to thank our amazing recipe testers, J.J Steele, Anna Sparks, and Ramona Tallodi!

Vegan Stuffed Mushrooms recipe by Barry Horton from Sanctuary Bistro’s Recipes for Everyday Living cookbook by Executive Chef Barry Horton and Jennifer Jones Horton. Photos by Zhoro Apostolov for World of Vegan, all rights reserved.

The post Vegan Stuffed Mushrooms With Crimini Walnut Pâté 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.

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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.

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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.

The centerpiece to any great celebration is always cake. While all cakes are invited to my parties, absolutely nothing beats this vegan ice cream cake. Stacked up high with layers of creamy vegan ice cream and chopped nuts, tucked in a crust made from blended Oreos, and decorated with chocolate drizzle or frosting and with sprinkles, every slice is a riot of flavors, colors, and textures. Whether it’s summer or winter, every last bite will be gleefully gobbled up before a single drop can melt away.

It may sound like an impossible dream once you’ve gone vegan, but you’ll be thrilled to discover that’s not the case! Making your own ice cream cake without any dairy or eggs is surprisingly easy, if not downright fun. This recipe comes from The Vegan Friendly Cookbook by Michelle Cehn and Toni Okamoto. It’s a recipe passed down from Toni’s mother-in-law, Jolene Shapiro. Enjoy!

Why You’ll Love This Recipe

• No experience necessary – Not a baker? Never made ice cream before? No problem! The most important skill you need here is patience since it simply takes time for the layers to set properly. Everything else is more assembly than cooking. You can even get the kids in the kitchen to help!
• Make ahead – Since this cake can just chill out in the freezer until it’s party time, not only can it be made well in advance, but it’s also much better if you do. That will ensure it’s perfectly set and sliceable while you have a chance to enjoy the party.
• Any flavor goes – Mix and match to make your favorite combinations. Absolutely any ice cream is fair game, which you can then pair with all your favorite cookies, candies, and sweet toppings.
• Gluten-free options – Double check labels and select gluten-free cookies to make this a treat for those with celiac disease too.
• Crowd-pleasing – This one is foolproof. Who could resist the lure of ice cream cake? Young or old, vegan or not, everyone will LOVE this treat.

Key Ingredients in this Ice Cream Cake

Vegan ice cream: I scream, you scream, we all scream for vegan ice cream! Whether it’s made from oats, soy, coconut, pea protein, or any combination, everything goes here. Just make sure that you picking up a full pint (16 ounces) and not a downsized container, since some manufacturers have started packaging a scant 14 ounces at a time to boost their bottom line.

Oreo-style cookies: Chocolate wafer cookies with a vanilla crème filling is the classic combination, but you have plenty of opportunities to add even more flavor to this layer! And yes, Oreos are vegan! You can also find other brands like Back to Nature. You’ll just blend these up with vegan butter in the food processor to create your delicious cake crust.

Vegan butter: Since vegan butter becomes solid at cold temperatures, it acts as a binder here for the crust, while preventing the cookie layer from getting too soggy.

Chopped peanuts: Go nuts! For a crunchy, salty contrast to the sweet and creamy ice cream, classic peanuts always satisfy. If you have a nut allergy, though, you can always swap them out for pepitas, sunflower seeds, or simply more sandwich cookies.

Melted chocolate: For aesthetics and flavor, you can’t top a generous drizzle of chocolate. This could be just straight up melted chocolate, chocolate ganache, homemade magic shell, or even chocolate syrup.

Chocolate and buttercream frosting: Don’t leave your creation naked; frosting is a fun and easy way to make it look amazing. If you don’t want to make your own, you could take a shortcut here with store-bought frosting too. Most flavors of Duncan Hines frosting are “accidentally” vegan, but always check labels to make sure.

Sprinkles: Add a dose of magic and happiness to your dairy-free ice cream cake by shaking on your favorite brand of vegan sprinkles! These days there are lots of colorful sprinkles, sparkly sprinkles, and all sorts of fun-shaped sprinkles that are made without the dreaded confectioners glaze (which isn’t vegan). Yay, sprinkles!   

Flavor Combination Ideas

Not sure where to start, or simply overwhelmed by the endless possibilities? Here’s a cheat sheet for some of our favorite pairings.

• Cookie Monster: Cookie dough ice cream on the top and bottom, crunchy chocolate chip cookies, vanilla frosting. Top with whole, mini chocolate chip cookies, or Cookie Crisp Cereal pieces!
• Neapolitan: Strawberry ice cream, vanilla ice cream, chocolate sandwich cookies, and chocolate and vanilla frosting. Top with fresh strawberries and mini chocolate chips.
• Grasshopper: Mint chocolate chip ice cream, chocolate ice cream, mint-chocolate sandwich cookies, and chocolate frosting.
• Chocolate-Covered Strawberry/Cherry: Chocolate ice cream, strawberry or cherry ice cream, double chocolate sandwich cookies, and chocolate frosting. Top with lots of melted chocolate and fresh strawberries or maraschino cherries.

Recipe for Success

If this is your first time making an ice cream cake, don’t sweat it! Here are some tips to party-perfect results.

1. Make sure the ice cream has been “tempered” before adding it to the cake pan. That means slightly softened. All you need to do is let it sit out at room temperature for about 10 minutes so it’s not frozen solid, but not yet melted. This makes it much easier to spread smoothly.
2. Press the ice cream layers down firmly to remove any air bubbles for an even, flush fill.
3. Keep your kitchen as cold as possible so the ice cream doesn’t melt while you work with it. If that’s not possible, take breaks between each step, putting your cake back into the freezer to re-solidify.
4. To make cutting the cake easier when it’s all said and done, run your knife under hot water before each slice, wiping the blade off on a clean kitchen towel to keep the cuts neat.

Tips for Storing and Saving Your Ice Cream Cake

Make your cake well in advance of your party so you can simply enjoy the festivities. Keep it in the pan to prevent any other items from bumping into it, cover with a layer of plastic wrap, and label clearly. It should keep in the freezer for up to 6 months.

When you’re ready to serve, transfer it to the fridge and let sit for 20 – 30 minutes before slicing so it’s not rock solid. Add any fresh fruits or final garnishes right before bringing it out to the table.

Return any uneaten pieces back to the freezer immediately so they don’t melt away!

More Frozen Dessert and Vegan Ice Cream Recipes

If you’re looking for more delicious vegan dessert recipes, take a peek at our favorites below. You can also find amazing vegan bakeries and bakers who ship nationwide! What at time to be alive.

• Vegan Matcha Chip Ice Cream
• Vegan Creamsicles
• 3-Ingredient Watermelon Gelato
• Vegan Rocky Road Ice Cream
• Chocolate-Dipped Banana Pops
• Minimalist Mango Berry Nice Cream
• Vegan Drumsticks

If you’re more of a frosty froyo fan, make sure to check out our guide to the best dairy-free frozen yogurts (plus recipes!)

Equipment You’ll Need

• Food processor: to blitz the cookies together to make the crust.
• Springform pan: to press the cake into and be able to get it out once it’s frozen solid!
• Parchment paper: to prevent sticking.

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Vegan Ice Cream Cake (Dairy-Free)

The only thing better than our vegan birthday cake recipe is this vegan ice cream cake! Made with store-bought pints of vegan ice cream reshaped into a double-level ice cream cake with an Oreo cookie crust and a layer of crunchy chopped peanuts, this is everyone’s favorite cake. And guess what? It takes less than 30 minutes to make! No baking — this is the vegan easiest cake recipe you’ll ever make. The recipe commes from The Friendly Vegan Cookbook and originated in the kitchen of Jolene Shapiro, a masterful vegan mama who was thrilled to share her widely loved recipe. Enjoy!

Course Dessert

Cuisine American

Keyword dairy-free ice cream cake, ice cream cake, vegan ice cream cake recipe

Prep Time 30 minutes minutes

Freezing time 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 8

Calories 305kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 2 1-pint containers vegan vanilla ice cream (or flavor of your choice)
• 2 1-pint containers vegan ice cream in a flavor other than vanilla (we recommend using the same flavor, but feel free to go wild and mix it up if you prefer)
• 1 14.3-ounce package Oreos (or nutter butters or other vegan cream filled sandwich cookies)
• ½ cup vegan butter at room temperature
• 2 cups chopped peanuts or another package of cookies that you can lay flat for the middle layer, divided

Instructions

• Take the ice cream out of the refrigerator and allow it to thaw on the counter while you prepare the crust.
• In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined.
• Line a springform pan (8 inches wide × 3½ inches deep) with parchment paper. To do so, cut one piece of parchment to the size of the bottom of the pan, and cut another strip to wrap around the sides.
• Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pan. (This will leave the sides of the cake exposed so you can see the layers, but if you’re worried about the ice cream melting, you can press the cookie mixture up the sides of the pan, too, for a crust that will keep the ice cream well contained while serving.)
• Scoop the vanilla ice cream out of the cartons and spread it into an even layer over the cookie mixture.
• Evenly spread 2 cups of the chopped peanuts (or sandwich cookies laid flat) over the vanilla ice cream.
• Scoop the other-flavored ice cream over the peanuts and spread it into an even layer. (If you added cookie mixture to the sides of your pan and there is any excess reaching above the sides of the ice cream, cut the excess away so the cookie mixture is level with the ice cream cake.) Lay a piece of parchment paper over the open top of the springform pan, and press the parchment against the ice cream until it’s tightly packed.
• Place the ice cream cake in the freezer and allow it to harden overnight or for at least 12 hours.
• Remove the ice cream cake from the freezer, invert it onto a plate, and undo the springform pan. Flip the cake onto a serving plate or cake stand.
• Top the cake with any of the optional decorations. Serve the cake immediately or return it to the freezer until you are ready to serve.

Notes

• Optional Decorations – melted chocolate, chocolate shell, chocolate glaze, vegan rainbow sprinkles, chocolate or buttercream frosting, chopped peanuts, and/or fruit.
• Presentation Tip – “If presentation is important and you want clean lines, then pop the bottom layer of vanilla ice cream back into the freezer to firm up before adding the next layer of ice cream on top.” —Emily R.

Nutrition

Calories: 305kcal | Carbohydrates: 6g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Sodium: 96mg | Potassium: 275mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 0.003mg | Calcium: 40mg | Iron: 1mg

This vegan ice cream cake recipe was created by Jolene Shapiro and originally published in The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Gorgeous vegan ice cream cake photos by the incredibly gifted vegan photographer Zhoro Apostolov.

The post The Perfect Vegan Ice Cream Cake (Easy and Dairy-Free) appeared first on World of Vegan.