The slow-browned red onions, infused with balsamic vinegar and aromatic herbs, create a depth of flavor that’s both comforting and sophisticated. The broth, seasoned to perfection, forms the soul-warming base, while the optional layer of melted vegan cheese adds that quintessential French Onion flair.

We love making plant-based dishes that everyone can savor and enjoy and this french onion soup is no exception. If you need more amazing vegan soup recipes, check out our Creamy Tomato Soup, Vegan Potato Leek Soup, Vegan Asparagus and Mushroom Soup, and Vegan Potato Soup!

Prepare to be amazed by the extraordinary taste packed into every spoonful!

Why You Should Make This Vegan French Onion Soup

This Vegan French Onion Soup is a masterpiece of simplicity and flavor. Crafted with care, this recipe offers more than just a tasty meal; it’s a versatile addition to your weekly routine! Here’s why you shouldn’t miss the opportunity to create this delectable dish:

• Dairy-Free: Enjoy the richness of classic French Onion Soup without a hint of dairy. Our vegan rendition ensures a luscious, creamy experience, perfect for those seeking a dairy-free alternative.
• Nut-Free and Soy-Free: Catering to various dietary preferences, this recipe is both nut-free and soy-free, making it accessible to a wide range of individuals with different allergies or dietary restrictions.
• Easy-to-Make: Impress your taste buds without the hassle. This recipe combines simplicity with sophistication, proving that gourmet plant-based meals can be both accessible and easy to prepare.
• Budget-Friendly: This soup, in particular, is so easy and affordable to make. Onions are one of the cheapest vegetables and probably one of the most long-lasting ones too! You can score a big bunch of onions for just a few dollars and they will last for weeks if you store them in a dark and dry cupboard. Onions for the win!
• Cozy Day Comfort: Picture a cozy day inside, rain tapping on the windows, or snow falling gently outside. Our Vegan French Onion Soup is the ideal companion for such moments, wrapping you in warmth and culinary bliss.

Essential Ingredients

All you need are 7 simple ingredients to create this cozy meal!

• Red Onions: Thinly sliced and playing the starring role, red onions bring a robust, slightly sweet flavor to the soup. As they caramelize in olive oil, they add complexity and depth, setting the stage for the soup’s signature taste. Feel free to swap with yellow or white onions as needed.
• Balsamic Vinegar: Introducing a delicate balance of acidity and sweetness, balsamic vinegar complements the natural sugars in the onions. Sherry vinegar or red wine vinegar also add tons of flavor and depth. For a different complexity and acidity, try dry white wine.
• Bay Leaf: Contributing a fragrant and earthy note, the bay leaf infuses the broth with a distinct aroma. Its role is to add a layer of complexity to the flavor profile, elevating the overall sensory experience of the soup.
• Dried Oregano: Bringing herbaceous and savory undertones, dried oregano enriches the overall seasoning of the soup.
• Vegetable Broth: Serving as the hearty foundation of the soup, vegetable broth brings a savory depth to the dish. Opt for low-sodium options as needed or use an equivalent amount of vegetable bouillon with water.
• Toasted Rustic Bread Slices or Vegan Croutons: Adds a lovely crunchy element to each bite! Go for croutons for convenience or make a delicious rustic bread like this spelt bread or rosemary beer bread.
• Vegan Cheese: Optional but indulgent, melted vegan cheese adds a creamy and savory layer to the soup.
• Sprigs of Thyme (or other Fresh Herbs): Used as a final garnish, sprigs of thyme or other fresh herbs add a touch of brightness and freshness.

How To Make This Recipe

Whipping up our Vegan French Onion Soup is a breeze! Simple steps and familiar ingredients make you the master of this delightful, cozy creation in the comfort of your own kitchen.

Step 1: Heat olive oil in a large soup pot over medium heat. Add sliced onions and brown for 15-20 minutes, stirring every 2-3 minutes.

Step 2: Stir in balsamic vinegar, bay leaf, and dried oregano. Cook for an additional 5 minutes.

Step 3: Add vegetable broth, and season with salt and pepper. Bring to a boil for 5 minutes.

Step 4: Ladle into oven-proof bowls, add croutons or toasted rustic bread and sprinkle with vegan cheese.

Easy Broiling Tips for Perfect Vegan Onion Soup

Broiling is the finishing touch that turns our Vegan French Onion Soup into a melty masterpiece. To broil, set your oven to the broil setting and place those cheesy bowls on the top rack. It’s like giving your soup a quick tanning session—the high heat makes the vegan cheese bubble and turn golden brown.

This not only makes your soup look inviting but also adds a delightful crunch to the bread. Keep an eye on it to avoid any burnt surprises—we’re aiming for golden perfection! Broiling is the secret sauce that transforms a tasty soup into a visually appealing and utterly scrumptious dream.

Once broiled, garnish with a sprig of thyme and serve hot.

Expert Tips

• Achieve the perfect caramelization by allowing the onions to brown slowly, stirring every 2-3 minutes. This patient approach enhances the natural sweetness and depth of flavor.
• Experiment with different vegan cheese varieties for a unique twist. From melty mozzarella to tangy cheddar, the choice of cheese can elevate the taste and texture of your soup. Check out our vegan cheese guide and our vegan cheese slices guide for some great options!

How To Serve

• For an elegant presentation, use oven-proof bowls to broil the soup with the cheese-topped bread. This ensures a delightful blend of textures and flavors in every spoonful.
• Customize each serving by adjusting the amount of vegan cheese. Whether you prefer a lightly covered layer or a decadent cheese blanket, tailor it to your taste. Or feel free to change up the toppings if vegan cheese isn’t your thing! From the classic croutons to some more fancy ones like hemp seeds. But we can’t forget the best topping of all, nutritional yeast! It just makes everything better!
• Bulk up the veggies. Another amazing way to make this soup even more healthy and nutritious is by adding any veggie you like or have on hand. Some chopped carrots or celery would be great!

How To Store

• Refrigerate leftover soup in airtight containers for up to 3-4 days. Reheat gently on the stovetop to maintain the soup’s rich flavor and consistency.
• If freezing, do so without the bread and cheese. Thaw in the refrigerator overnight and add fresh bread and cheese when reheating for optimal taste and texture.

Vegan French Onion Soup FAQs

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Vegan French Onion Soup

Warm up this season with some delicious vegan french onion soup. This soup is scrumptious as is, but if you have a slice of vegan cheese on hand feel free to melt it on top of the soup for that classic French Onion flair. Just pop it on top of an oven-friendly bowl of the soup and broil for 1-2 minutes until the cheese melts. Yum!

Course Main Course, Soup

Cuisine French

Keyword french onion soup recipe, vegan french onion soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 203kcal

Author World of Vegan

Ingredients

• 2 tablespoons olive oil
• 5 medium-sized red onions peeled and thinly sliced
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 tablespoon dried oregano
• 5 cups vegetable broth or equivalent amount of vegan bouillon and water
• salt to taste
• black pepper to taste
• toasted rustic bread slices or vegan croutons to taste
• vegan cheese to taste, optional
• sprigs of thyme (or other fresh herbs) to garnish, optional

Instructions

• In a large soup pot over medium heat, add in olive oil, allow to heat, and then add the sliced onions. Allow onions to brown for about 15 to 20 mins, stirring occasionally (every 2-3 minutes).
• Add the balsamic vinegar and bay leaf and dried oregano. Keep stirring and cook for another 5 mins.
• Add the vegetable broth and season with salt and pepper to taste. Let it boil for 5 mins.
• Ladle into oven-proof serving bowls, add a handful of croutons or a slice of toasted rustic bread to each bowl, and sprinkle with vegan cheese (allowing the cheese to cover most of the bread and some of the soup, so the soup can still peek through).
• Broil in the oven (with a cookie sheet below them to catch anything that drips) until the cheese is melted. Garnish with a sprig of thyme and and serve hot.

Notes

Want to add melted cheese on top, like classic french onion soup? Serve in an oven-proof bowl, top with your favorite vegan cheese slices, and broil for a minute or two just until cheese melts.  

Nutrition

Calories: 203kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1382mg | Potassium: 221mg | Fiber: 4g | Sugar: 9g | Vitamin A: 651IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg

The post Vegan French Onion Soup appeared first on World of Vegan.

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

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

Ingredients Needed and Substitutions

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

Dairy-Free Semisweet Chocolate Chips

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

Silken Tofu

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

Vanilla Extract

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

Graham Cracker Pie Crust

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

How To Make This Easy No Bake Chocolate Pie

For the Pie

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

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

The pie can be refrigerated for up to 5 days.

For the Coconut Whipped Cream

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

Topping Ideas

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

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

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

Frequently Asked Questions

More No Bake Dessert Recipes

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

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No-Bake Chocolate Pie with Graham Cracker Crust

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

Course Dessert

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 Pie

Calories 894kcal

Author Toni Okamoto

Ingredients

For the pie:

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

For the coconut whipped cream:

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

Instructions

For the Pie:

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

For the Coconut Milk:

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

Notes

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

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

Toni’s Tips:

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

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

Nutrition

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

About The Cookbook

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

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

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

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

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

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.

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.

Sweet potatoes are one of the healthiest foods on the planet. They’re packed with Vitamin A, potassium, and fiber, and they’re a wonderful food to incorporate into your diet whenever possible.

So…how about swapping out that boring white bread you toast up in the morning with some colorful sweet potato toast? It’s healthy, delicious, and it’s even photogenic (for all you Instagram lovers)!

Without further ado, I’m excited to share this easy vegan breakfast recipe from The Plant-Based on a Budget Meal Plan. This has become a staple in our homes, and I hope you love it as much as we do! 

Sweet Potato Benefits

Sweet potatoes are a deliciously nutritious food that offer a variety of health benefits while never lacking in flavor. Here are a few awesome advantages of the almighty sweet potato:

• Rich in Vitamins – Sweet potatoes are heavily packed with vitamin A (more than 700% of the recommended daily value!), vitamin B6, manganese, potassium, copper, niacin, and pantothenic acid. Having sweet potato toast for breakfast will give you a serious morning boost!
• Full of Fiber – Sweet potatoes contain both soluble and insoluble fiber, which makes them excellent in aiding in gut health and helps keep you fuller for longer.
• Awesome Antioxidants – Berries aren’t the only food that have a high antioxidant content! Sweet potatoes contain various antioxidants, including anthocyanins (specifically found in purple sweet potatoes), which have been found to slow the growth of various types of cancers.

Sweet Potato Varieties

Sweet potatoes come in several different varieties and depending on where you live, you may come across more than a few different kinds!

While jewel sweet potatoes are some of the most common for roasting and traditional baking, other types such as purple and creamsicle sweet potatoes offer a nice variance in color and flavor! If you do go with a purple sweet potato, be sure to check on the baking recommendations since they’re best baked at a low temperature due to their low moisture content.

How To Cut Sweet Potatoes

Wash the sweet potatoes thoroughly to remove any dirt. Peeling is optional; leaving the skin on adds extra nutrients and a rustic touch. If peeling, use a vegetable peeler or a knife. Trim off both ends of the sweet potato for a clean start.

Slice the sweet potato in half lengthwise, then continue lengthwise cuts into planks that are about 1/4 inch thick. Consistent thickness ensures even cooking.

Alternatively, you can slice it into rounds, just keep in mind each piece will be smaller and hold less toppings.

When placing the sweet potato slices on a baking sheet make sure they’re in a single layer and aren’t overcrowded to allow proper cooking.

Once toasted, add your favorite toppings! Whether it’s avocado, nut butter, or savory spreads, sweet potato toast is a versatile canvas for a variety of flavors.

Topping Ideas

Nut Butter Goodness – Peanut butter is a classic choice for sweet potato toast but cashew and pistachio butter would also make fantastic options. If you’re sensitive to nuts, go for some warm tahini mixed with maple syrup instead!

Yay for Yogurt – If you want to get some probiotics into your morning routine, smother some delicious non-dairy yogurt onto your sweet potato toast! Also amazing with a little maple syrup and sliced fruit.

Avocados All the Time – If you’re feeling more savory than sweet, why not go for some sliced avocado and a little bit of pepper or nutritional yeast. 

Butter and Salt – if you’re craving traditional buttered toast, grab your favorite dairy-free butter (or make your own vegan butter!) and spread it on the hot toasted sweet potato with a sprinkle of salt. 

Mashed Banana – For a truly zero-waste breakfast option, mash a banana over the sweet potato and enjoy! Top with a sprinkle of cinnamon for extra dimension and flavor

Sweet Potato Toast Storage

With this recipe, we’d recommend only making what you plan to eat but if you do find yourself with leftovers, we’d advise storing the cooked sweet potato in the fridge in an airtight container for 3-5 days separate from any toppings you may plan to add.

Serving Suggestions

Although we think sweet potato toast is perfectly acceptable to serve on its own, it’s also a great additional to a full blown brunch! Serve it with vegan French toast drizzled with maple syrup or a stack of blueberry vegan pancakes!

It’s also great serve served with a creamy berry polenta for something extra filling or this PB&J chia pudding parfait for something lighter!

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Easy Sweet Potato Toast

Are you ready to meet your new favorite easy breakfast recipe? This sweet potato toast is simple to make; plus, it's packed with far more nutrients than toast!

Course Breakfast

Cuisine American

Keyword baked sweet potato, gluten-free toast, sweet potato toast

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 serving

Calories 146kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• ½ large sweet potato or yam
• peanut butter
• jelly
• banana sliced

Instructions

• Preheat oven (or toaster oven) to 400°F.
• Slice the sweet potato in half lengthwise, and then thinly slice using a sharp knife into thin pieces. Note: If the pieces are too thick, they will take significantly longer to cook.
• Arrange slices on a baking sheet and bake for 20 minutes (until soft).
• Top with peanut butter, jelly, sliced bananas and enjoy!

Notes

• Have fun with this recipe and mix it up with different toppings!

Nutrition

Calories: 146kcal | Carbohydrates: 34g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Sodium: 94mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24118IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg

Sweet potato toast recipe from the Plant-Based on a Budget Meal Plan (Week 3). Photos by Michelle Cehn.

The post Sweet Potato Toast appeared first on World of Vegan.

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

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

Why You’ll Love This Vegan Chicken Pot Pie

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

Key Ingredients

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

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

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

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

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

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

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

How To Make Vegan Chicken Pot Pie

Make The Crust

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

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

Prepare The Filling

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

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

Make The Béchamel Sauce

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

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

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

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

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

Top Tips

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

Storage

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

Serving Suggestions

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

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

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

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

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

More Homemade Vegan Casserole Recipes To Try

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

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Vegan Chicken Pot Pie

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

Course dinner

Cuisine American

Keyword vegan chicken pot pie, vegan pot pie

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Calories 526kcal

Author Allison Rivers Samson

Equipment

• Food Prcessor
• High Speed Blender

Ingredients

Crust:

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

Vegetable Filling:

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

Béchamel Sauce:

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

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

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

Why You’ll Love This Vegan Wellington Recipe

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

Here’s why this is a winning recipe:

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

Star Mushroom Wellington Ingredients

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

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

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

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

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

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

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

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

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

Tips for Working With Puff Pastry

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

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

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

Easy Variations

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

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

Serving Suggestions

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

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

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

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

More Vegan Puff Pastry Recipes to Try

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

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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.

Countless variations exist but at the end of the day, it’s hard to beat this classic easy vegan pumpkin pie recipe. Rich, creamy pumpkin custard with warm spices sparkling in every bite, no one can resist going in for seconds.

This delightfully dairy-free pumpkin pie recipe comes from the fantastic cookbook Vegan Thanksgiving Dinner and Pies by Audrey Dunham. This book can become your go-to resource for preparing the ultimate fall harvest feast. From starters to stuffing, roasts to desserts, you’ll get the tools to make a meal everyone will truly be thankful for.

Why This is the Best Vegan Pumpkin Pie

• Super easy – Pies can be intimidating, but don’t panic. If you can wield a whisk, you can make this treat! There’s no shame in taking a short cut with a prepared vegan pie crust to make things even easier. Graham cracker or pastry crusts are both great and easy to find vegan. 
• Make ahead – Don’t worry about juggling ten different dishes and trying to fit them into the oven like a game of real-life Tetris! You can bake this pie up to a day in advance, so all you have to do is slice and enjoy.
• Gluten-free option – To make a celiac-friendly dessert, either prepare the gluten-free pie crust also included in Vegan Thanksgiving Dinner and Pies, or start with a prepared vegan pie crust that’s certified gluten-free. Always double check labels to make sure there’s no cross contamination.

Ingredient Notes

• Pumpkin – One can of solid-packed pumpkin puree gives you all the flavor and body of this brilliant orange gourd without any of the hard work. You can start from scratch if you’d like, but fresh pumpkin tends to be more watery, stringy, and bland. For the greatest return on your efforts, just grab a can opener and you’re good to go.
• Coconut cream – This is the secret ingredient that makes the filling so rich and creamy without any butter or dairy cream! It’s thicker and creamier than coconut milk, which makes it perfect for creating a perfect custard.
• Non-dairy milk – Any unflavored, unsweetened option will do, whether it’s almond, soy, rice, oat, hemp, cashew, flax, or otherwise. Pick your favorite!
• Brown sugar – Adding those warm, subtle molasses notes and characteristic sweetness, nothing compares to the complex flavors of brown sugar. For the most accuracy, firmly pack it into the cup when measuring, almost as if you were building a sandcastle.
• Cornstarch – Who needs eggs when you have this simple plant-based thickener on hand? Acting as a binder, stabilizer, and gelling agent, it holds everything together.
• Pumpkin pie spice – Simplify you life and keep this handy blend nearby for any autumnal cravings. If you want to make your own, use the following formula:

3 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons nutmeg

1 1⁄2 teaspoons ground allspice

1 1⁄2 teaspoons ground cloves

How to Make This Easy Vegan Pumpkin Pie Recipe

The following step-by-step shows the process of making this easy vegan pumpkin pie! You’ll be shocked how simple it is! For exact times and temperatures, reference the printable recipe card at the bottom of this post.

1. Add all the ingredients (except the pie crust) in a mixing bowl and gently whisk to combine.

2. Pour the filling into the par-baked vegan pie crust and smooth over the surface to pop any bubbles before baking.

3. Place the pie on a baking sheet for easier handling. Then transfer it to the oven and bake for 60–75 minutes, or until there’s only a bit of jiggle left in the very center of the pie. Check at the 40-minute mark and tent the pie with foil if the edges are getting too dark. If the pie is still jiggly at 75 minutes, that’s okay, it will firm up in the fridge!

4.Turn the oven off, but keep the pie in the oven. Crack the oven door several inches (or open it all the way if it won’t stay cracked), and allow the pie to cool this way for at least an hour before transferring to a cooling rack. Once completely cooled, transfer the pie to the fridge to finish setting for at least 4 hours or ideally overnight.

5. Remove the pie from the fridge 15 minutes before serving for a slightly chilled pie, or at least 1 hour prior to serving for room temperature.

Serve with whipped cream, if desired. Store leftover pie in the refrigerator.

Expert Tips

• Do not use a mixer or blender, or bubbles will form over the surface of the pie. For best results, whisk by hand.
• If there are any visible specks of coconut cream or cornstarch in the mixture, pinch with your fingers or remove them, otherwise they’ll show up in the finished pie.

Serving Suggestions

Great pumpkin pie needs little more than a fork to enjoy, but a few extra flourishes can really take it to the next level.

• Whipped cream – The fluffy stuff to finish off any dessert with an elegant cloud of sweetness, whipped cream comes in many forms. You can make your own from coconut cream or aquafaba whipped cream, or buy it in aerosol cans that are soy or coconut based.
• Ice cream – Basically frozen whipped cream, a scoop of your favorite vegan ice cream is a particularly nice touch if you like to serve you pie warm. Gotta love those contrasting temperatures! There’s no need to stick to plain vanilla though; cookies and cream, pistachio, or caramel are also great parings.
• Candied Pecans or Walnuts – For a satisfying crunch to cut through all that custard, try lightly toasted nuts such as pecans or walnuts, enrobed in a cinnamon sugar glaze. These candied walnuts are delicious!
• Caramel sauce – Drizzle with your favorite vegan caramel sauce. Gooey, luscious amber brown burnt sugar goes with everything, right? Try it warm, too.
• Flaky sea salt – A pinch of flaky sea salt heightens natural flavors and balances out sweetness, which is why desserts still need salt to really shine. A final touch of the flaky stuff accentuates that unique ability, and looks like glistening crystals for totally Instagrammable aesthetics.

More Vegan Thanksgiving Recipes

• Super Easy Vegan Cranberry Sauce
• Deliciously Dairy-Free Roasted Garlic Mashed Potatoes
• Vegan Cream of Mushroom Soup
• Vegan Green Bean Casserole
• Sweet Winter Squash Bisque
• Vegetarian Roast Recipes
• Vegan Blueberry Pie

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Easy Vegan Pumpkin Pie Recipe

By far, my absolute favorite part of Thanksgiving is the pumpkin pie! Specifically this super-easy vegan pumpkin pie recipe. It’s divine! We’re talking creamy custard pie loaded with warming spices, all settled perfectly in a tender, slightly crunchy and lightly salted crust. Top a slice with cool fluffy vegan whipped cream and those tastebuds are in pumpkin pie heaven.

Course Dessert

Cuisine American

Keyword dairy-free, dessert, gluten free, holiday, pie, pumpkin, thanksgiving, vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 284kcal

Author Audrey Dunham

Ingredients

• ½ cup light brown sugar packed
• ½ cup granulated sugar
• ¼ cup cornstarch
• 2 ½ teaspoons pumpkin pie spice
• ¼ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 15-ounce can pumpkin purée
• ⅔ cup canned coconut cream shake well before opening and stir well before measuring. If you can't mix it then pour into a microwave safe bowl and heat it for a few seconds to melt the solid coconut cream so you can mix it with the liquid.
• ⅓ cup unsweetened, unflavored non-dairy milk, such as almond, cashew, or soy + 2 tablespoons
• 1 teaspoon vanilla extract
• 1 prepared vegan pie crust choose your favorite store-bought crust or make your own from scratch

Instructions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, add the light brown sugar, granulated sugar, cornstarch, pumpkin pie spice, cinnamon, and salt, and mix well until no clumps remain.
• Add the pumpkin puree, coconut cream, vegan milk, and vanilla extract and gently whisk to combine. (Do not use a mixer or blender, or bubbles will form over the surface of the pie.) If there are any visible specks of coconut cream or cornstarch in the mixture, pinch with your fingers or remove them, otherwise they’ll show up in the pie.
• Pour the filling into the prepared or par-baked crust and smooth over the surface to pop any bubbles before baking.
• Place the pie on a baking sheet for easier handling. Then transfer it to the oven and bake for 60–75 minutes, or until there’s only a bit of jiggle left in the very center of the pie. Check at the 40-minute mark and tent the pie with foil if the edges are getting too dark. If the pie is still jiggly at 75 minutes, that’s okay, it will firm up in the fridge!
• Turn the oven off, but keep the pie in the oven. Crack the oven door several inches (or open it all the way if it won’t stay cracked), and allow the pie to cool this way for at least an hour before transferring to a cooling rack. Once completely cooled, transfer the pie to the fridge to finish setting for at least 4 hours or ideally overnight.
• Remove the pie from the fridge 15 minutes before serving for a slightly chilled pie, or at least 1 hour prior to serving for room temperature.
• Serve with whipped cream, if desired. Store leftover pie in the refrigerator.

Notes

BEST GLUTEN FREE VERSION: Use a vegan gluten-free pie crust and check the labels on all remaining ingredients to ensure they’re gluten-free as well.

MAKE-AHEAD TIP: The pie is best if made 1 day before you plan to serve it and will stay fresh in the refrigerator for up to one week.

Nutrition

Calories: 284kcal | Carbohydrates: 42g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 251mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

About the Recipe Author

Audrey Dunham is a vegan recipe creator who shares quick and easy recipes on her website as well as on her YouTube channel. She’s also the founder and creator of Peanut’s Bake Shop, decadent vegan and gluten-free cookie mixes. With an equal love of food and passion for being physically fit, her goal is to help others learn how to easily prepare crave-worthy, healthy vegan meals that the whole family will enjoy.

This easy vegan pumpkin pie recipe is from the Vegan Thanksgiving Dinner and Pies: All of Your Thanksgiving Dinner and Dessert Classics Made Vegan! cookbook by Audrey Dunham. Decorated pumpkin pie photos by Vanessa Stump. Published by Audrey Dunham Celebrations. Process photos by J.J. Steele, for World of Vegan, all rights reserved.

The post Easy Vegan Pumpkin Pie Recipe appeared first on World of Vegan.

Unfortunately, it isn’t everything it seems from the surface when you take ethics into account. Have you considered what goes into making this iconic line of footwear?

If you take a peek at the label, you’ll quickly see that UGGs are not compatible with a cruelty-free lifestyle. Luckily, there are several alternative brands that make UGG-style vegan boots that are just as cozy, without the sheepskin or wool.

How Did UGGs Become So Popular?

Every movement starts with single step, and the fashion industry is no different. The UGG brand was founded in 1978 and got off to a very slow start. Only 28 pairs were sold in their debut season, but business escalated exponentially in 1994 when they were worn by the U.S. winter Olympic team.

Oprah Winfrey started the craze in earnest in 2003 when she included the boots in her holiday gift guide, “Oprah’s Favorite Things.” From there, many celebrities began to take notice, purchasing their own pairs and later being photographed wearing the boots around the world. Suddenly, UGGs were everywhere, and everyone wanted their own.

Are UGGs Vegan?

No, classic UGG brand boots are not vegan. Sheepskin is the primary material for each style, with finishes made from leather, fur, suede, and/or wool. All of which, of course, is not aligned with a compassionate vegan lifestyle.

You should be equally wary of UGG home goods, ranging from blankets to bags, lounge wear to socks. Most are made with animal products and derivatives sourced from farms worldwide and treated with several chemical components for preservation.  

What’s Wrong With Fake Uggs?

Counterfeit UGGs are even worse than the genuine articles. There’s no regulation for the materials or production, which means it’s much more likely that there’s child or slave labor involved.

Additionally, the sheep may be skinned alive in a horrific practice known as mulesing. No veterinarians need to be present and there’s never any anesthetic involved. For those with weak stomachs or tender hearts, I do NOT recommend Googling it.

While the price tags on knock off UGG boots made from leather or suede are cheaper, the ethical cost is staggering.

Vegan Alternatives To UGGs

It’s easy to stay fashionable, cozy, and cruelty-free thanks to many recent advancements in technology and manufacturing. Here are the top brands making boots like UGGs with a clear conscience.

Bearpaw

While the brand itself isn’t entirely vegan (they do sell sheepskin and wool boots), Bearpaw also has clearly marked vegan options. And they are some of the comfortable and most high-quality out there. Bearpaw’s vegan boots are made with vegan microsuede and faux fur, and look nearly identical to the originals.

These are easily the most affordable option, ringing in between $55 and $90 each, depending on styles and sales. They offer several vegan styles, including:

• Ugg-Style Boots (short, medium, and tall)
• Buckled Ugg Boots
• Ugg-Like Slippers
• Fleece-Lined Chukka Boots

PAWJ (100% Vegan Brand)

Billing themselves as a luxury ethical footwear brand that emphasizes craftsmanship and comfort. Based in California, they offer an extensive line of colors and styles for boots that make UGGs look downright plain.

Zette Shoes

Produced by Vegan-Style from Melbourne, Australia, which makes all sorts of sustainable, environmentally conscious, and plant-based accessories.

The “Willow” slipper boot is a dead-ringer for the classic UGG styling, but made with microfiber and faux shearling (another word for lamb skin) instead of sheep. These boots cost $229 AUD.

Vegetarian Shoes (100% Vegan Brand)

More accurately described as vegan, this UK company has Snugge Boots that can make you forge all about conventional UGGs. True to their name, they have a snug fit and grippy rubber and cork soles, so you won’t miss a single step.

Muk Luks

Muk Luks makes everything cozy—from socks, to cabin slippers, to ugg-style boots. And many of their boots are vegan! With their help, you can surround feet with soft faux fur, with a vegan suede upper that’s water resistant and will keep your toes dry and warm all season long.

Most of their boots run in the $40 – $80 range, and they often have sales.

Will’s Vegan Store (100% Vegan Brand)

This versatile boot is insulated like UGGs but with the protection from rain, mud, and snow that you’d get from wellies. Everything in their shop is vegan so you can rest assured knowing that whichever boot or shoe you choose will be cruelty-free and made from high-quality synthetic materials. Plus, everything they make is carbon-neutral!

City Beach

This Australian retailer sells a variety of UGG-looking slipper boots. Many are made with faux suede and faux fur linings, just make sure to double check the details before purchasing. Both the Mooloola and Sleepy Squirrel brands sold at City Beach have vegan options!

Big Box Stores

Many big box stores like Target, JCPenney’s, DSW, and more have their own house brand footwear with similar styling at greatly discounted prices. Always read through the listed materials carefully before purchasing to make sure you’re getting something that’s both stylish and compassionate.

You can also find dozens of other cozy and faux-fur-lined boots from countless brands.

Frequently Asked Questions

More Vegan Shoes & Cozy Winter Resources

• Guide to Vegan Shoes
• Vegan Boots
• Hiking Boots
• Wool-Free Vegan Socks
• Vegan T-Shirts
• Holiday Gift Guide for Vegans

The post Vegan Uggs (Best Cruelty-Free Ugg Boots + Slippers) appeared first on World of Vegan.

The method is very simple. Chop all of the vegetables and herbs and add them to a large baking pan. Toss them to coat with fresh herbs and bake. Simple as that! I really love those “set it and forget it” recipes. These delicious roasted fall vegetables can be used in many ways. Add them to grain bowls, eat them as a side for your lunch or dinner, make a breakfast hash, add them to a salad, your Thanksgiving table, and much, much more. You can even get creative and use them as a pizza topping! I love adding fun ingredients like these to pizza.  

Feel free to substitute some of these veggies for others. You could also use turnips, parsnips, celeriac root, squash, and more, all of which are also very healthy. Shop local if you can! Nothing beats the flavor of fresh, local, seasonal produce. 

Roasted Root Vegetables: A Nutritional Marvel

Root vegetables are chock full of micronutrients and phytochemicals. The dark pigment in beets are powerful antioxidants that can promote heart health, sustained energy, fresh skin, and more. Sweet potatoes and carrots are packed with carotenoids that are fantastic for eye and skin health. Even organic yellow potatoes have a ton of nutrition, boasting more potassium than bananas!

And never underestimate the power of fresh herbs. Thyme is one of the most underrated herbs out there. It’s actually highly medicinal, has antiseptic properties, and has high levels of vitamin A, iron, calcium, and more.

Key Ingredients

This recipe is simple, using ingredients readily available at any grocery store. Here’s what you’ll need:

Yellow Potatoes: With their thin, golden skin and creamy texture, yellow potatoes bring a buttery richness to the dish. When roasted, they develop a crispy exterior that complements the soft interior, creating a perfect balance of textures.

Sweet Potatoes: Characterized by their vibrant orange flesh, sweet potatoes offer a natural sweetness that intensifies during roasting. Their tender consistency and caramelized edges contribute a delightful contrast to the overall medley of flavors.

Beets: With their deep, jewel-toned hue, beets add both visual appeal and a subtle earthiness to the dish. When roasted, their natural sugars caramelize, creating a sweet and tender result that complements the savory notes of other vegetables.

Carrots: Sliced into disks, carrots bring a natural sweetness and a satisfying crunch to the dish. Roasting enhances its inherent sweetness while maintaining a slightly firm texture, contributing to the overall diversity of flavors and textures.

Red Onions: When sliced and roasted, red onions provide a mild sweetness and a beautiful burst of color. Their layers separate and caramelize, adding a touch of savory complexity to the dish.

Garlic: Roughly chopped and roasted, garlic infuses the dish with a robust, savory flavor. As it roasts, garlic becomes mellow and aromatic, enhancing the overall richness of the vegetable ensemble.

Fresh Rosemary: When finely chopped, rosemary imparts a fragrant and earthy aroma to the vegetables. Its piney and citrusy notes elevate the dish, adding a refreshing herbal dimension to the overall flavor profile.

Fresh Thyme: When fresh thyme is finely chopped, it contributes a subtle, herby essence to the vegetables. With its slightly peppery and lemony undertones, thyme complements the other flavors while bringing a hint of freshness to each bite.

Coconut Oil: Melted coconut oil imparts a delicate tropical flavor to the vegetables. Its light sweetness enhances the natural sugars in the fall vegetables, adding a unique and delightful twist to the dish.

How To Make This Recipe

This roasted fall vegetable medley is so easy and simple! After you’ve chopped your vegetables, you’ve done most of the work! All you have to do after that is wait and smell the amazing aroma as your root vegetables roast and caramelize to perfection!

Prep Your Vegetables

Begin by preheating your oven to 400 degrees F and lining a baking tray with parchment paper for easy cleanup.

Next, chop all the vegetables to your desired size and arrange them evenly on the prepared baking pan. You can choose to peel the vegetables, but I often keep the skin on for an extra boost of fiber and nutrients.

Season Your Vegetables

Sprinkle the fresh herbs, coconut oil, salt, and pepper over the vegetables, giving everything a good toss to ensure an even coating.

Roast Your Vegetables

Position the pan on the bottom rack of the oven and let the vegetables bake for 20 minutes. After this initial bake, flip the veggies to ensure uniform cooking and continue baking for an additional 15 minutes.

Serve Your Dish!

Once perfectly roasted, remove the pan from the oven. Serve the vegetables immediately for a delicious side dish, or allow them to cool before storing them in the fridge for convenient meal prep. Enjoy the delightful flavors of your roasted root vegetables!

Serving Suggestions

These roasted fall vegetables make for a perfect side dish to any holiday dinner table. Serve them alongside your favorite centerpiece like this Mushroom Wellington, Shepherd’s Pie, or this Stuffed Acorn Squash. Don’t forget the mashed potatoes and gravy, plus a big slice of pumpkin pie! Check out our Vegan Thanksgiving Guide for more holiday inspiration!

Need more veggies in your weekly rotation? Pair it with a creamy Tomato Soup, Pasta with Vegan Meatballs, or Mushroom Ravioli.

Storage and Reheating

Allow the roasted fall vegetables to cool to room temperature before transferring them to an airtight container. Refrigerate promptly, and they can be stored for up to 3-4 days.

For extended storage time, you can freeze your veggies. Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 2-3 months. Keep in mind that freezing can change the texture of the vegetables.

When ready to enjoy again, reheat the roasted fall vegetables in an oven or toaster oven for the best results. This will help them regain their crispiness and enhance their flavor.

More Fantastic Fall Recipes

Fall is a great season for enjoying fresh vegetables! Here are some other great vegetable recipes:

• These Fall Stuffed Sweet Potatoes are so healthy and perfect on a crisp fall day.
• Make this Vegan Pesto Gnocchi & Roasted Veggies recipe for a hearty, earthy, and filling meal.
• This Vegan Green Bean Casserole is so comforting! Cashews, broth, and plant-based butter add so much richness without any dairy!
• This Vegetarian Stuffed Acorn Squash is so fun to prep and make. It is so colorful and delicious!
• This Arugula Salad With Butternut Squash is so fresh and hearty. You’ll absolutely love the green dressing!

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Roasted Fall Vegetables

There are endless ways to prepare fall veggies, and if you’re looking to up your nutrition and eat the rainbow, these roasted root vegetables are a great way to enjoy eating your veggies! 

Course dinner, Side

Cuisine American

Keyword how to roast vegetables, roasted root vegetables, roasted vegetables

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 141kcal

Author World of Vegan

Ingredients

• 2 cups yellow potatoes diced into medium chunks
• 1½ cups sweet potatoes diced into medium chunks
• 1½ cups beets diced into medium chunks
• 1 cup carrots sliced into disks
• ½ cup red onion sliced
• 2 cloves garlic roughly chopped
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme finely chopped
• 1 tablespoon coconut oil melted
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat your oven to 400 degrees F. Line a baking tray with parchment paper.
• Chop all of the veggies and place them on the baking pan. You’re welcome to peel them first, but I usually leave the skin on mine because I like the adder fiber and nutrients.
• Add the fresh herbs, coconut oil, salt, and pepper. Toss to coat the veggies.
• Place the pan on the bottom rack and bake for 20 minutes. Flip the veggies and bake for another 15 minutes.
• Remove them from the oven and serve immediately, or cool them down and store in the fridge for meal prep. Enjoy!

Nutrition

Calories: 141kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 453mg | Potassium: 658mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8360IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg

Photos by Amanda McGillicuddy, copyright of World of Vegan, all rights reserved.

The post Roasted Fall Vegetables appeared first on World of Vegan.

In just a few minutes, you’ll have a savory, sumptuous, full saucepan that will definitely demand seconds (and maybe even thirds)! Knowing that you can enjoy this gravy guilt-free is a relief and a comfort when it comes to the kitchen table. Don’t hold back when divvying out this delicious dressing.

Tasty Tips for Making the Best Vegan Gravy

You can also personalize this recipe any way you like. Here are some ideas for adding some extra sass to your sauce:

• Too Smooth? Adding diced onion or garlic to your gravy will give it just the right texture.
• Too Salty? Substitute with coconut aminos for half the sodium and a slightly sweeter flavor. You can always use reduced sodium soy sauce and vegetable broth as well.
• Prefer a Bit of a Kick? Add ¼ tsp of cayenne pepper or hot sauce to your gravy for a spicy sensation.
• Gluten-free? Use brown rice flour instead of all purpose for fool-proof creaminess.
• Too Thick? Add more broth until you get your desired consistency. Start with an extra tablespoon and go from there.
• Too Thin? Add a teaspoon of flour at a time until your mixture thoroughly thickens up.

How to Serve Up Your Vegan Gravy

Drizzle on Vegan Turkey – This gravy is perfect served atop your vegan turkey roast on Thanksgiving (whether you choose Tofurky, Field Roast, Gardein, or another favorite).

Pour Over Potatoes – Whether they’re mashed, roasted, stuffed, or steamed, this gravy makes any potatoes pop with flavor!

Dipping Sauce for Fries – A delightful indulgence that almost mimics poutine. Add a little bit of vegan cheese and it’s just about perfect.

Bring on the Biscuits and Gravy – A comforting combination that can be made in moments. Bake or buy your biscuits or bread, add your gorgeous gravy, and heat until warm. Bonus points for stepping it up a notch with some veggie sausage patties!

Vote for Vegan Pot Pie – These pleasant little vegan pot pies are not only super easy to make, but are just the right size for soaking up any extra gravy.

Hungry for Hot Sandwiches – When you’ve got a fridge full of leftovers, this is the best plan: Grab some bread, slather some vegan gravy on each side and stuff whatever you like in the middle. Heat, serve and satisfy your belly.

How to Store Your Leftover Gravy

Keep any leftover vegan gravy in a covered container in the refrigerator for up to a week or in the freezer for 3 months. When ready to use, either microwave in a covered container for a minute or two, or place in a saucepan and heat over medium low until desired temperature.

You can even scoop out a spoonful at a time and add to your dish before heating. The mixture will most likely be a bit thick before heating, but will thin out as it warms. If it’s still not thin enough for you, add some extra vegetable broth (or water) a little at a time until desired consistency.

More Super Savory Sides to Try

• Green Bean Casserole
• Stuffed Sweet Potatoes
• Vegan Mac & Cheese
• Vegan Cream of Mushroom Soup

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Easy Vegan Gravy Without Mushrooms

This quick and easy vegan gravy recipe is simple to pull together and delicious atop mashed potatoes and vegan turkey for Thanksgiving! It's made without any mushrooms using ingredients you likely already have in your kitchen. Enjoy! 

Course Sauce

Cuisine American

Keyword vegan gravy, vegan gravy recipe, vegan holiday recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 5

Calories 70kcal

Author Stephanie Dreyer

Ingredients

• ½ cup flour
• ¼ cup nutritional yeast
• 1 tablespoon garlic powder
• 3 tablespoons soy sauce
• 2 cups vegetable broth
• salt and pepper to taste

Instructions

• In a saucepan on high heat, whisk the flour and nutritional yeast together.
• Whisk in the soy sauce and garlic powder and continue until smooth.
• Slowly pour in the broth. Whisk constantly until smooth.
• Reduce the heat and simmer for 3-5 minutes.
• Season with salt and pepper to taste.

Notes

This gravy will thicken even more as it cools. To create a thinner gravy, add more vegetable broth a little at a time, whisking over heat until combined. 

If your gravy isn’t perfectly smooth at the end, use an immersion blender to puree and smooth the gravy.

Serving a big crowd? Double the recipe! 

Leftovers can be stored in an airtight container in the fridge. 

Nutrition

Calories: 70kcal | Carbohydrates: 13g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 980mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 1mg

We want to thank our amazing recipe testers J.J. Steele and Ramona Pedricks for helping us perfect this vegan Thanksgiving recipe!

The post Easy Vegan Gravy Without Mushrooms appeared first on World of Vegan.