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!

Print

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.

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

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

Key Ingredients And Substitutions

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

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

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

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

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

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

How To Make This Vegan Blueberry Pie

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

Blueberry Filling

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

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

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

Prepare the Pie Crust

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

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

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

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

Assemble Your Pie

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

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

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

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

Expert Tips

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

Serving Suggestions

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

How To Store

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

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

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

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

Frequently Asked Questions

More Vegan Blueberry Recipes

Love blueberries? Try these other delicious blueberry recipes:

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

Print

Vegan Blueberry Pie

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

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 45 minutes minutes

Servings 8 people

Calories 513kcal

Author Michelle Cehn | World of Vegan

Equipment

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

Ingredients

Blueberry Pie Filling

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

Vegan Pie Crust (Top and Bottom)

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

Instructions

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

Prepare the Crust Dough

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

Assemble Your Pie

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

Notes

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

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

Nutrition

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

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

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

This almond milk and strawberry smoothie recipe couldn’t be easier to blend together using just a handful of ingredients you likely have in your freezer and pantry already. And it’s healthy, too! What are we waiting for? Let’s get blending!

Superstar Smoothie Ingredients

Ever wonder why fruit smoothies are even better when you include plant milks and seeds? If you think about it, a simple smoothie can be a powerhouse of positive nutrition in a single glass.

Frozen Strawberries

Strawberries are the star of this smoothie show! Berries boost your vitamin C, fiber intake, and particularly polyphenols (known also as awesome antioxidants). You can use store bought frozen strawberries, or fresh strawberries that you freeze yourself! If you freeze the strawberries yourself, just make sure they are fully frozen before making this smoothie.

Ripe Spotty Bananas

A smoothie staple! Bananas help create a sweet, rich, thick, creamy, milkshake-like consistency in any smoothie. They also have fantastic levels of fiber, potassium, and vitamin B6. This is the ingredient that makes your smoothie s-m-o-o-t-h.

The perfect bananas for smoothies are very ripe and spotty. The more you allow bananas to ripen, the sweeter they get!

Ground Flaxseed Meal (Flaxmeal)

Ground flax is a vegan pantry staple. It can be used as an egg replacer in baking recipes, and added to numerous recipes! We add flax to this smoothie as a healthy source of omega-3 fats which are critical for brain health. If you don’t have flaxmeal, you can simply leave it out!

Rolled Oats

Why add oats? Something magical happens when you mix rolled oats with soy milk. This plant-based milk mixture becomes extra creamy and even more delicious. The trick to this is that you do need a high-speed blender to make this happen. It’s totally worth it!

If you have a high-powered blender, you can add the oats raw and they will blend smooth. If you’re working with a lower power blender, add the milk and oats first, and allow them to rest in the blender for 15 minutes before adding your other ingredients and blending. This will soften the oats for easier blending and a creamier result!

As a whole grain, oats provide much needed soluble fiber (beta-glucan, the best kind!), B vitamins, and minerals. 

Almond Milk

Supercharged with vitamins and give your smoothie that lovely rich flavor with almond milk. This recipe calls for unsweetened almond milk, since the two ripe bananas bring plenty of sweetness to the smoothie already, but any type will work! If you don’t have almond milk on hand, you can use any variety of plant-based milk in this recipe.

How to Serve Up This Strawberry Smoothie

Although smoothies are usually a solitary snack or single breakfast, you might be wanting to add a little something extra. Here are some suggestions for your Strawberries ‘n’ Cream Smoothie:

Always Okay to Add Berries – You can never go wrong by adding more berries to your breakfast. Sliced strawberries, blueberries, blackberries, or even cherries bring some sweetness, fiber, and vitamin C when sprinkled over the surface of your smoothie. 

Power Up With Protein Powder – If you need this mixture to keep you full for most of the morning, try adding a scoop of vegan protein powder—like these brands.

A Nod to Chopped Nuts – Experiment with texture by topping with a few candied walnuts or your favorite nuts. This will add healthy fat, fiber, and protein to your smoothie and make it into more of a meal.

Blend It Into a Bowl – Add a little less liquid and you’ll have the perfect creamy consistency for a smoothie bowl. Add some shredded coconut, a spoonful of chocolate hazelnut spread, and a few slices of fresh strawberries or banana. Beautiful!

Want Whipped Cream? No problem! If you have a can of coconut milk in your cupboard, you’re all set to go. You can use the spray cans from the grocery store, but homemade coconut whipped cream is just heavenly!

Simple Storing Options

Smoothies are best consumed fresh within the first 15 minutes of blending, and we highly recommend adjusting the recipe to fit your appetite so no smoothie goes to waste.

If you need to save your almond milk strawberry smoothie leftovers, they can be saved in the fridge for in a covered container, but the texture and flavor will change. If you have an insulated water bottle or thermos, that would be even better for keeping your remaining smoothie cool and fresh in the fridge.

When you’re ready for the smoothie, a good idea is to blend your leftovers with a small handful of frozen fruit to get your smoothie thick and creamy again, especially if the consistency looks a little thin. Best to use the fruit already in your smoothie, but you can also branch out and try something new. 

More Super Smoothies or Fresh Juices to Try

• Pineapple Banana Smoothie
• Mango Spinach Smoothie
• Blackberry Smoothie
• Gingerbread Smoothie
• Mango Pineapple Smoothie
• Fresh Strawberry Juice
• Red Raspberry Smoothie
• Tropical Mango Banana Smoothie

Print

Almond Milk Strawberry Smoothie (Without Yogurt)

This easy 5-ingredient almond milk strawberry smoothie is a team favorite! It's thick and velvety like a strawberry milkshake that's secretly healthy. And it's made without yogurt, as the rolled oats make it extra creamy and extra filling as a quick-fix breakfast that's vegan-friendly and dairy-free!

Course Breakfast

Cuisine American

Keyword breakfast smoothie, creamy vegan smoothie, smoothie with oats, strawberry smoothie, vegan smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 529kcal

Author Michelle Cehn

Equipment

• 1 High Speed Blender

Ingredients

• 1 cup almond milk
• ¼ cup rolled oats
• 2 cups frozen strawberries
• 2 large ripe bananas not frozen
• 1 tablespoon ground flaxseed meal

Instructions

• In a high-powered blender (such as a Vitamix) add the almond milk and rolled oats and blend on high until smooth.
• Add the frozen strawberries, ripe bananas, and flaxseed meal, and blend on high until completely smooth and pale pink in color.

Notes

• Want to add vegan protein powder? It will blend beautifully into this smoothie—although I’ll usually add an additional splash of water to thin it out. This is also a very sweet smoothie, so sweetened protein powders can be a tad overpowering.

Nutrition

Calories: 529kcal | Carbohydrates: 104g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 1836mg | Fiber: 18g | Sugar: 49g | Vitamin A: 712IU | Vitamin C: 193mg | Calcium: 389mg | Iron: 4mg

The post Almond Milk Strawberry Smoothie (Without Yogurt) appeared first on World of Vegan.

It’s salty. It’s smoky. This lox is incredibly flavorful. And it’s perfect on a vegan bagel sandwich with your favorite vegan cream cheese (or homemade cashew cream cheese). Top it off with tomato, finely shredded red onion, cucumber sliced, and capers, and you’re ready for the perfect breakfast. 

What is Lox?

Lox is a bright pinky-orange salmon filet that’s been preserved through a process of brining. It’s typically served on bagels with cream cheese and other accouterments.

Bagels with lox has become a traditional staple of Jewish cuisine and you’ll often find it at Jewish brunches, after-Temple gatherings, Jewish diners, and beyond. 

Speaking of which, fun fact. Did you know the word “lox” comes from the Yiddish word for “salmon?” (Yiddish: לאַקס). Okay, okay, I’m done with my spiel. Get in the kitchen and whip this up with chutzpah, you mentsh!

The Perfect Carrot Lox — That Even Your Bubbe Would Approve Of!

This recipe is perfect for an easy buffet-style brunch or for breakfast for overnight guests (if you want to be the world’s greatest host). Growing up in a Jewish household, bagels with shmear and carrot lox was the norm for my family brunch occasions.

• If you have family is in town for a long weekend, this is the perfect recipe to whip up!
• Celebrating a vegan Bat Mitzvah or Bar Mitzvah? This carrot lox would be perfect served at an after-service buffet at your Temple. 
• Have a caterer? Share this recipe with them an they can easily prepare a platter like the one below for your guests. 

My family isn’t vegan, but they have been amazed by this recipe and are in awe of what carrots can do in place of salmon.

How We Discovered This Amazing Carrot Lox Recipe

I recently attended the Compassion In Action conference—a phenomenal event in Oakland with inspirational speakers and a room packed full of compassionate attendees who are working to make the world a kinder place. The event was catered by a new all-vegan meal delivery duo in Oakland called Planted Table. They served up vegan bagels with carrot lox and cashew cream cheese that were to die for.

I loaded up my plate and took about a trillion photos (because if it doesn’t go up on Instagram, did it really happen?) before devouring every last crumb. Before the event was even over I sent a message out to my new friends at Planted Table—co-founders Megan Scott and Chef Lauren Mahlke—asking if they’d like to share their amazing recipe on World of Vegan. To my gleeful surprise, they said yes! So here it is, my friends. The most incredible carrot lox recipe with homemade cashew cream cheese.  

Key Ingredients in Carrot Lox

Carrots: The heart of this recipe, carrots are transformed into a smoky, savory alternative to traditional salmon. Their natural sweetness and firm texture make them an ideal canvas for soaking up the flavors of the marinade.

Soy Sauce or Tamari: Soy sauce or tamari provides the umami depth that mimics the traditional brininess of lox. It infuses the carrots with a rich, salty flavor while enhancing the overall savory profile.

Liquid Smoke: Liquid smoke adds the signature smokiness that characterizes traditional lox. It imparts a deep, smoldering aroma and flavor to the carrots, replicating the sensation of smoked fish.

Maple Syrup: Maple syrup contributes a delicate sweetness that balances the smoky and salty notes. It not only adds a touch of sweetness but also helps caramelize the carrots during baking, creating a beautiful glaze.

Dill: Dill’s bright, herbaceous aroma and flavor are a classic complement to lox. It infuses the carrots with a refreshing, slightly tangy herbal note, reminiscent of traditional lox’s dill garnish.

Nori Flakes: Nori flakes bring a sea-like brininess and umami depth to the dish, making it feel even more like authentic lox. These seaweed flakes add a hint of oceanic essence, enhancing the overall seafood illusion.

Lemon Juice and Zest: Lemon juice and zest provide a zesty, citrusy punch that brightens the flavors of the carrot lox. The acidity from the lemon balances the richness of the marinade and adds a refreshing contrast.

These star ingredients work in harmony to create a vegan-friendly carrot lox that captures the essence of traditional lox while offering a unique, plant-based twist.

Vegan Bagel and Cream Cheese Options

Okay, now you have your plant-based lox. But what about the bagels and the schmear? You can certainly make your own vegan bagels and cream cheese from scratch. But if you’re short on time or just can’t be bothered, explore our Vegan Bagel Guide and you can find store-bought vegan cream cheese brands at most grocery stores and natural foods stores. You can also visit our How to Order Vegan at Einstein Bros Bagels guide!

About the Carrot Lox Recipe Creators

Megan Scott and Lauren Mahlke are two vegan sisters rooted in the San Francisco Bay Area who want to help people transform their lives through the power of healing food. In wanting the healthiest diet for their families, they decided to take their health into their own hands and evaluate how the food they eat nourishes and empowers them every day.

After transitioning to plant-based eating, their skin cleared up, they shed pounds, and they felt a new level of energy and wellness. If you’re in the Oakland area, you can look forward to dining on Planted Table‘s chef-prepared, delicious, healthy, vegan meals that can be delivered to your home or office.

They are the first zero-waste vegan meal delivery option out there, which is groundbreaking as most meal delivery services leave lots of plastic containers and packaging behind that end up in our landfills. Planted Table takes waste out of the equation by using reusable glass containers that they pick up at the end of each week, wash, and reuse. They’re awesome and ready to help you take the stress out of your family’s meal time.

More Deliciously Vegan Jewish Recipes to Try

• Matzo Ball Soup (perfect for celebrating a vegan Passover)
• Aquafaba Latkes (a must for any vegan Hanukkah dinner)
• Vegan Noodle Kugel (a popular Jewish sweet noodle casserole that’s great any time of year!)
• Matzah Tater Tots
• Mushroom Chopped Liver
• Stuffed Cabbage Rolls
• Coconut Raisin Rum Tapioca Pudding
• Vegan Salmon Guide

Print

Carrot Lox (Vegan Smoked Salmon)

No fish need to be disturbed for this vegan carrot lox! It’s perfect atop bagels with vegan schmear (that’s cream-cheese for the goyim out there). Garnish with tomato, thinly sliced onion, cucumbers, and capers, and you’ve got a bagel your bubbe would approve of. Mazel tov! Vegan smoked salmon, here we come.

Course Breakfast

Cuisine Jewish

Keyword carrot lox, vegan carrot lox, vegan lox, vegan smoked salmon

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 day day 1 hour hour 35 minutes minutes

Servings 12

Calories 38kcal

Author Chef Lauren Mahlke of Planted Table Meals

Ingredients

• 1 pound carrots thinly sliced
• ¼ cup soy sauce or tamari
• 1 tablespoon liquid smoke
• ¼ cup maple syrup
• 2 tablespoons dill fresh or dried
• 2 tablespoons nori flakes
• ¼ cup lemon juice and zest of lemon

Instructions

• In a shallow pan or ziplock bag marinate raw carrot slices for 1-3 days.
• Preheat oven to 300*
• In a roasting pan with at least 2 inch sides, place carrots and marinade in pan and roast for 90 minutes until carrots are smooth and cooked through.
• Remove from liquid and serve. Reserve liquid for another marinade (it’s great for tofu or tempeh).

Video

Notes

This recipe is best made ahead allowing the carrots to cool. The carrots like to marinate for at least a day.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 300mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6364IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.3mg

Recipe by superstar sisters Megan Scott and Lauren Mahlke. Photo of Megan Scoot and Lauren Mahlke by UltraSpective Photography. Recipe shared with permission from The Planted Table. 

The post Carrot Lox (Vegan Smoked Salmon) appeared first on World of Vegan.

Savoring spoonfuls of sweet vegan pudding sounds like the perfect way to spend a self-care day. Grab your best bowl, find your favorite book (or movie), and give your belly the best dessert its had in months! Add a few pieces of fresh fruit on top and you may find that most of your cares just melt away.

What Is Tapioca?

For those of you who have never heard of (or tried) this interesting ingredient in all of your life, let me give you the 411 on tapioca: 

• Tapioca is made of dried starch from the cassava root (mmm…the chips are soo good!).
• It is a pure starch with little nutritional value, but also has no fat.
• Whatever form it comes in (pearls, powder, or flakes), it is gluten-free and grain-free.
• The best uses of tapioca include: tapioca puddings, breads, desserts, and as a thickener or binding agent.

Tapioca comes in several forms, including:

• tapioca pearls (small pearl and large pearl)
• boba (aka “bubbles”)
• powders (like tapioca flour or tapioca starch)
• tapioca flakes or granules
• tapioca pudding snack packs (most aren’t vegan, but you can make your own with this recipe!)

In this recipe we use small pearl tapioca which can be found at many grocery stores and online.

Is Tapioca Vegan?

If you’re a tapioca fan, you’ll be pleased to hear that it is 100% vegan. Derived from the starch of the cassava root and processed without the use of any animal products makes this ingredient completely vegan! It can thicken and have similar consistency to gelatin, but does not contain any gelatin, dairy, or eggs!

Keep in mind that tapioca itself is vegan, but it may be added to non-vegan foods such as pudding made with egg and dairy products or bubble tea made with milk. Check the ingredient label to be sure, or make your own vegan tapioca pudding (recipe below) and boba tea to play it safe!

Star Ingredients In This Vegan Tapioca Pudding

Tapioca Pearls

This recipe calls for small pearl tapioca (like this), which are small, perfectly round hard balls made of uncooked tapioca. When you cook these, they absorb liquid and flavor and turn into chewy gelatinous balls that make up a delicious pudding. 

Note that the size of the tapioca pearls will determine the cooking time. If you use a size other than small pearl tapioca you may need to adjust the cooking time (follow the package instructions). 

Plant-Based Milk

We add a cup and a half of plant-based milk to this recipe. Any dairy free milk will work! Almond milk, soy milk, cashew milk, flaxseed milk, and beyond. It can be sweetened or unsweetened, vanilla or plain. Those slight differences in flavor won’t significantly impact the pudding in the end, since we are also adding sugar and vanilla extract. 

Full-Fat Coconut Milk

The coconut milk is key in this recipe, and it’s important to get the full-fat kind! Avoid the low-fat labels. This creamy milk will create the thick creamy pudding when combined with the other ingredients. The tapioca pudding will have a slight coconut flavor, which we love! 

How to Serve Up Your Vegan Tapioca Pudding Recipe

Tapioca pudding has such a simple, neutral flavor that it’s easy to add all sorts of toppings and it will taste terrific. Be bold, be brave, and be daring in how you partake your pudding!

Bring on the Berries – Berries are the perfect tangy topping for your tapioca. Blueberries, blackberries, raspberries, or even cherries are a good choice. You might consider our Strawberry Rhubarb Compote, too.

Sprinkle With Some Cinnamon –  Cinnamon sugar is a sensible option that adds extra sweetness and little bit of spice. Just mix ¼ cup of granulated sugar with 1 tablespoon of cinnamon (Vietnamese is lovely!) and you’ll have the most delightful dusting for your dessert.

Coconut Cream Is Always a Dream –  You may have noticed that I add coconut whipped cream to almost every dessert. The simple reason is that I love it and I think its creamy, thick texture is just the thing to make any sweet course complete. 

Tango With Mango – Mango makes a wonderful match with this particular pudding! After the tapioca has cooled a little, feel free to include any amount of chopped fresh (or defrosted frozen) mango. If you’re eating the pudding warm, I would add warm mango and cool mango for a cold pudding. For extra zest, squeeze a tiny bit of lime juice on top.

Always Choose Chocolate – If you’re a chocolate lover, you’re in luck! There’s no simpler way to make this pudding more pleasant than by adding dairy-free chocolate chips or chunks. For this recipe, stir in one cup of chips or chunks just before the pudding is done cooking. Make sure that you mix well.

How to Store Leftover Tapioca Pudding

If stored in a covered container in the fridge, this vegan tapioca pudding recipe should stay fresh for a couple of days. If you’d like the pudding to last a little longer, I would suggest spooning out several portions into separate containers (like ramekins) instead of keeping the pudding in a single serving. Make sure to cover with a small plate, plastic wrap, or cloth.

Tapioca is also one of the few puddings that you can freeze. The freezing process won’t affect the texture or flavor very much at all. Place in a covered freezer safe dish, silicone bag, or freezer bag. Seal tightly. It will last up to three months if stored correctly. Thaw in the refrigerator.

More Delicious Vegan Dessert Recipes

• Dig your spoon into a thick, creamy, and velvety Silken Chocolate Pudding, quick-and-easy Vegan Pudding or classically sweet Vegan Chia Seed Pudding.
• Enjoy a Vegan Rum Raisin Tapioca Pudding for a change of pace from the usual. It’s a delicious and exciting variation!
• For an easy foolproof pie, make this No Bake Chocolate Pie with Graham Cracker Crust that only requires 4 ingredients!
• Perfect Vegan Lemon Custard is for the lemon lovers looking for a creamy treat with no baking required.

Print

Vegan Tapioca Pudding

Vegan tapioca pudding is surprisingly easy to make. Mix 6 simple ingredients together in a pot, whisk as they simmer for a half hour, and voila! You've got creamy, sweet, chewy, delicious vegan tapioca pudding. Dish it up in fancy ramekins topped with fresh berries or fruit compote and serve it up to friends—or just sneak spoonfuls straight out of the fridge any time you need a sweet treat. It's delicious either way!

Course Dessert

Cuisine American

Keyword dairy-free tapioca pudding, vegan tapioca pudding, vegan tapioca pudding recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 161kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1½ cups plant-based milk any variety
• ½ cup small pearl tapioca
• 1 13.5-ounce can full-fat coconut milk
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

• In a medium saucepan, add the plant-based milk, tapioca pearls, coconut milk, sugar, and vanilla extract, and salt and whisk until well combined. 
• Turn heat to medium-high and bring to a boil, whisking regularly to prevent sticking.
• Once boiling, reduce heat to the lowest setting and allow to simmer for 30 minutes, stirring occasionally. 
• Remove from heat, transfer to a glass container, and allow to cool. Refrigerate for at least two hours before serving. 

Video

Notes

Tapioca pudding is traditionally served cold, but it’s actually delicious straight off the stove! Feel free to spoon yourself a ramekin of vegan pudding before you refrigerate the rest.

Nutrition

Calories: 161kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 6g | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 2mg

This Vegan Tapioca Pudding recipe was developed by Michelle Cehn. Vegan food photography by J.J Steele, and the article was written by Gina House and edited by Amanda Meth.

The post Vegan Tapioca Pudding (Dairy-Free) appeared first on World of Vegan.

Overnight oats are one of the most popular and “trendy” spins on oatmeal. Overnight oats have been sweeping the internet, Pinterest, Instagram, and beyond—and for good reason. They’re ridiculously easy to prepare.

Just grab a mason jar, pour in some oats, sprinkle in any add-ins you want (like frozen berries, fresh fruit, dried fruit, nuts, and seeds). Add a generous pour of your favorite plant-based milk (maintaining a 1:1 oats-to-milk ratio), and pop it in the fridge!

Voila. Tomorrow’s breakfast is ready.

What Are Overnight Oats?

Overnight oats are the no-cook, meal prep version of oatmeal. Instead of making your oatmeal on the stove each morning, you can whip up a batch the night before and have an easy grab-and-go breakfast the next morning.

Instead of heating the oats to soften, oats are soaked in water or milk. After several hours they soften enough to be enjoyed as if they were prepared in a pan!

The secret to a perfect bowl of overnight oats is using the right kind of oats with the right ratio of liquid. When you have it all in balance, it creates a creamy texture that’s the perfect base for a filling breakfast. From there, you can keep it simple and enjoy as-is, or get creative with your toppings to round out the meal.

Why You’ll Love Overnight Oats

It’s pretty incredible how the littlest bit of meal prep the night before can totally transform the vibe of your morning. No more hustling so you’ll have time to make breakfast. No more leaving dirty dishes in the sink while you rush out the door. And no more skipping the most important meal of the day because you don’t have time.

Seriously, what would you give for an extra 5 minutes in the morning? Well, here you go. Hit that snooze button and take an extra 10. 

You’ll have a delicious healthy breakfast ready and waiting for you when you wake up. You can devour it when you first crawl out of bed or grab it on your way out the door. Boom—breakfast handled!

Are Oats Healthy?

Yes, oats are very healthy! They are a whole grain and are high in fiber, protein, vitamins, and minerals. Oats can help lower cholesterol levels, reduce the risk of heart disease, and aid in weight loss.

Overnight oats are just as healthy as eating regular oatmeal so regardless of how you prefer to enjoy it, you’ll be reaping the benefits either way! It really comes down to all the additives you put into your oats. If you’re adding lots of brown sugar, it may not be as healthy as, say, sweetening it with a little date paste or maple syrup.

Key Ingredients For Overnight Oats

To create the perfect bowl of overnight oats, you only need three simple ingredients:

• Rolled oats: Also known as old fashioned oats, these will get you the best results. You can get away with quick oats, but they will be more mushy, however, don’t try steel cut oats as they won’t soften enough.
• Chia seeds: Not only do these little seeds help to thicken the consistency, they’re also an extra boost of fiber and protein to keep you full longer!
• Plant-based milk: Any kind will do. For more protein, try soy milk, or if you fancy some extra creaminess, use coconut milk.

How To Make Overnight Oats

This basic recipe for overnights is quick and simple to make! Once you know this recipe, it unlocks the door for myriad possibilities. Customize it with your favorite toppings and mix in additional flavors for a different option every morning!

Combine: In a sealable container like a mason jar, add the base ingredients and mix well. If the container has a tight lid, you can simply seal and shake to mix it all together.

Soak: Allow the oats to soak and thicken for at least a few hours or overnight. If you’re meal prepping for the week, you can make a big batch and allow it to soak for several days even.

Top it off: When ready, add your favorite toppings like fresh or frozen fruit, nuts, seeds, chocolate chips, shredded coconut or anything else that sounds good to you. For more ideas, see our add-in suggestions below.

Top Tips

• Use rolled oats, also known as old fashioned oats for best results. Quick oats will become too mushy and steel cut oats won’t soften enough. Rolled oats are the goldilocks of overnight oats.
• The base recipe is simple. If you like thick oatmeal, use a 1:1 ratio of oats to milk. You can always top it with another splash of milk in the morning when you eat it. If you like softer oatmeal, feel free to add more milk.
• Heat them up if cold oats aren’t your fancy. Although they’re perfectly safe to eat cold, and it’s the most common way to enjoy overnight oats, you can definitely warm them in a microwave for 1-2 minutes. If you’re going to add toppings like fresh fruit, warm it up first.
• Make a big batch to meal prep for the whole week. This base recipe keeps all week long in an airtight container in the refrigerator. Just keep in mind any toppings that may affect its shelf life. It’s best to not add fresh fruit until right before serving.

Overnight Oats Add-Ins

This is one of those recipes that you can get really creative with by using various plant milks, flavorings (like cinnamon or nutmeg), sweeteners (like maple syrup or brown sugar), and add-ins (like fresh fruit, chia seeds, raisins, goji berries, or even chocolate chips). Have fun with what you have on hand, and take a look at the ideas below for inspiration! 

• Chia seeds
• Ground flaxseeds
• Frozen berries
• Sliced banana
• Fresh fruit (Both Apple Pie and Strawberry overnight oats are scrumptious!)

Toppings

• Shredded coconut
• Coconut whipped cream
• Raisins
• Goji berries
• Jam
• Nut butter (Peanut Butter is a favorite of ours!)
• Maple syrup
• Agave nectar
• Brown sugar
• Cinnamon
• Nutmeg

If you need some go-to ideas, try Strawberries and Cream Overnight Oats, Apple Overnight Oats, and these delicious Peanut Butter and Jelly Overnight Oats!

Plant-Based Milk Options

• Coconut milk
• Soy milk
• Almond milk
• Cashew milk
• Water (yes, even water will work)

How Long Do Overnight Oats Last?

Overnight oats will stay fresh for up to 5 days if stored properly in an airtight container in the refrigerator. You can store them in individual serving-sized containers or meal prep in one big container and portion it out each morning when you’re ready to eat.

The longer oats soak, the softer they’ll get. If texture is a concern for you, you may only want to make enough for a few days instead of the whole week.

Can You Freeze Overnight Oats?

Yes! Overnight oats freeze beautifully. Allow the oats to soak for a few hours to properly soften before freezing. Place them in a freezer-safe container and store in the freezer for up to three months.

When ready to eat, transfer to the fridge to thaw overnight. Then when you’re to eat, add your toppings and enjoy!

Organic Oats

In this recipe, we used oats from One Degree Organic, a brand we’ve long-loved for their commitment to sustainability, consumer transparency, and organic farming. In fact, they even go beyond organic!

The first time One Degree Organics caught my eye at the grocery store was several years ago when I spotted cereal labeled “Veganic.” What?! I had never heard of such a thing before. But as a passionate vegan, I was intrigued. 

Veganic Farming

What does “Veganic” mean, exactly? Here is how One Degree Organic defines it…

Veganic agriculture is a principled way farmers grow crops without the use of chemicals, compounds, or animal inputs of any kind.

One of the key tenets of veganic agriculture is to reject animal-based fertilizer of any kind. The reason for this is to keep pathogens and contaminants away from crops. Even many organic farms use animal waste on fields, including blood meal and bone meal. These sources may carry an array of hormones, antibiotics, pesticides and other chemicals.

If you’ve ever dabbled in vegetable gardening—or even tinkered with house plants—you’ve probably noticed that almost every single bag of soil out there contains animal products. I went to Home Depot looking for a vegan soil and not one of the dozens of bags of soil they had was vegan. And of course, nobody there had ever heard of “veganic.”

Veganic gardening is not easy, and committing to veganic agriculture as a business involves paving a new path. That’s one of the reasons I have so much respect for One Degree Organic. They’ve been paving the way for more ethical and sustainable farming practices since way before it was cool. 

We Vote With Our Dollars 

Here at World of Vegan we often talk about the power we have as consumers. Every time we purchase something, we are casting a vote. A vote in support of that product. A vote in support of that company. A vote in support of that company’s practices and methods of operation. A vote in support of the ingredients used and how they were harvested. A vote for or against organic farming. A vote for or against sustainability. A vote for or against fair labor practices.

I could go on and on….

I personally feel very inspired by companies like One Degree Organic who are taking their ethics beyond the “norm” and even beyond the expected. They are striving to do even better than all else that’s out there. And when I put my dollars toward their oats, their cereals, their bread, and beyond, I know I’m voting for positive change in our food system. 

So, the next time you go to the grocery store, tune into the products your buying and brands you’re supporting. See if they’re aligned with the world you want to live in and know that you’re impacting the world when you cast your vote in the checkout line! 

More Oat Recipes

• Protein Mug Cake (Chocolate Baked Oats) is shockingly healthy and ready in just 5 minutes! It doubles as a healthy breakfast or a decadent after-dinner dessert.
• Pumpkin Baked Oatmeal also makes a great meal prep option and can be served warm or cold.
• For a truly effortless and delicious dessert, try these Vegan Chocolate No-Bake Cookies. They are chocolatey, chewy, and take just 5 minutes to prepare.
• For a delicious on-the-go snack or breakfast that’s nutritious and perfectly sweetened, these Homemade Granola Bars will be your new favorite obsession!
• Almost as easy as overnight oats, this Vegan Baked Oatmeal is low effort. Dump everything into one dish, stir it around, and leave it in the oven to take care of itself.

Print

Overnight Oats

Overnight oats are the ultimate lazy vegan breakfast. It comes together in a jiffy and will be waiting for you to grab-and-go in the morning. Enjoy!

Course Breakfast

Cuisine American

Keyword easy overnight oats recipe, how to make overnight oats, overnight oats

Prep Time 5 minutes minutes

Time to allow the oats to thicken 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 1

Calories 400kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 cup rolled oats
• 1 tablespoon chia seeds optional
• 1 cup plant-based milk use full-fat coconut milk for extra creaminess and decadence

Instructions

• In a container, cup, or glass jar, add the rolled oats, chia seeds, plant-based milk, and any other desired add-ins and mix well. 
• Cover and refrigerate overnight (or for 3+ hours).
• Remove from fridge and enjoy chilled! If you'd like, top with any desired toppings. Reference the post above for flavor and topping ideas.

Notes

Leftovers – Store covered in the refrigerator for up to 5 days.

Nutrition

Calories: 400kcal | Carbohydrates: 61g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 332mg | Potassium: 342mg | Fiber: 13g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 418mg | Iron: 4mg

Recipe by Michelle Cehn and photos by Amanda McGillicuddy for WorldofVegan.com. All content copyright of World of Vegan, all rights reserved.

The post Overnight Oats appeared first on World of Vegan.

Simple and straightforward, classic mac is already a great go-to dinner, but that doesn’t mean we can’t have more fun with it. Create a pasta masterpiece by adding in a full rainbow of roasted vegetables that taste so amazing, you won’t even realize it’s healthy! Rainbow mac & cheese is the ultimate everyday meal that will never get boring.

This dairy free kids meal recipe was kindly sponsored by Goodles, makers of delicious vegan boxed mac and cheese. 

Why You’ll Love This Veggie Mac

• Secretly nutritious: Kids who would otherwise turn up their noses at a plate of vegetables will gobble this veggie mac and cheese up. Adding a colorful array of produce into their diets helps them get a diverse array of vitamins and minerals, which are better absorbed through food than supplements.
• Allergen-friendly: Everyone’s invited to the table! Since it’s vegan, it’s also naturally dairy-free and eggless. If you have celiac disease, use gluten-free noodles to keep wheat out of the equation.
• Crowd-pleasing: Chopping the veggies small usually makes them more appealing to kids, so even veggie-haters can be won over with this approach.
• Fast and easy: Use packaged vegan mac & cheese for truly instant gratification. Anyone who can boil water can whip this one up in minutes. If you plan ahead and roast the vegetables in advance, you can quickly accommodate the dinnertime rush.
• Seasonal, all year round: No matter the weather, there’s always something fresh in local markets. Change the array of additions to keep things exciting 365 days a year.
• Affordable: Start from scratch to get a restaurant-quality meal for pennies on the dollar. Save even more by using frozen vegetables and shopping produce sales.

Boxed or Homemade Mac & Cheese?

Either will work great for this kids meal! You can use your favorite boxed vegan mac and cheese, or cook up your own from scratch. Everyone claims that their mom’s or grandma’s or great-grandma’s recipe is best, and honestly, everyone is right. It’s just hard to go wrong with mac and cheese!

If you want to make your own, here are a few excellent options to try:

• Vegan Baked Mac and Cheese
• Epic Dairy-Free Mac and Cheese
• Magic Vegan Mac & Cheese without Cashews

There’s no shame in taking shortcuts either. For this version, we used the Goodles boxed mac, which is totally reminiscent of the boxed mac we had as a kid. Kids love it, and the Goodles ingredients are truly nutritious, which is a big win for health-conscious parents. Look out for the green Goodles box – that’s their vegan flavor!

What Are The Best Vegetables To Use?

Consider this more of a blueprint than a formal recipe. You can mix and match any of your favorites, taking into consideration seasonality or just what you happen to have on hand. There’s no rule that you need to include one option of every color, and there are no bad combinations. Here are some ideas if you get stuck:

• Red: Tomatoes, red bell pepper, radishes, or red pepper (if serving to adults)
• Orange: Carrots, pumpkin, orange bell pepper, sweet potato
• Yellow: Summer squash, yellow bell pepper, corn
• Green: Zucchini, broccoli, green beans, snap peas, asparagus, Brussels sprouts
• Purple: Eggplant, red onion, red cabbage, beets
• White: Cauliflower, rutabaga, potato, button mushrooms

Here is our recipe for rainbow roasted veggies and roasted root veggies for two delicious options.

Tips For Roasting Vegetables Perfectly Every Time

A properly roasted vegetable is a thing of beauty. Golden brown with a gentle char around the edges and fork-tender all the way through, anything on the market will taste like the absolute best version of itself. Perfect your technique with these simple tips:

Cut everything to about the same size.

You want all the pieces to cook evenly, so consistency is key.

Space it out.

Give the vegetables room to breathe in there! Arrange them in one layer to properly brown the edges. Anything covered will simply steam, not roast. Divide it between two sheet pans if you need to, rotating them halfway through the cooking process.

Group similar vegetables together that will cook at the same rate.

That means it’s a good idea to combine root vegetables, like potatoes and carrots, on one sheet, while more tender cruciferous vegetables, like broccoli and cauliflower, on another.

Don’t be afraid of the heat.

Between 425°F – 450°F is ideal to brown the outsides and cook through the insides without the vegetables burning or turning into mush.

Season simply at first.

Stick with the basics for greater flexibility: Olive oil, salt, and pepper will never do you wrong. Add spices, herbs, and other flavorings to taste afterward.

Recipe Tips

• Don’t have an oven, or just prefer to air fry? You can air fry the vegetables instead at 370 degrees. You may need to cook them in a number of batches, though, since air fryers are much smaller than conventional ovens.
• Add more protein to make it a standalone meal. You can start by making your sauce with soy milk (unsweetened and plain), which has the highest protein content of any non-dairy option. Then, you can top the finished dish with anything from baked tofu to crunchy chickpeas, or simply serve some meatless nuggets on the side for picky eaters.
• Double the recipe for meal prep or to feed a large family. You could even triple or quadruple it to feed a crowd if you’d like. The only thing potentially stopping you is the size of your pots and pans! The leftovers are also great in lunchboxes the next day.

Serving Suggestions

Veggie mac and cheese is an ideal one-bowl meal with everything you need and crave together, but there’s always room on the table for more. If you’re serving guests and want a more complete spread or simply want some variety for yourself, here are some great ideas for side dishes and accompaniments:

• Vegan Kids Snacks
• Summer Tomato Salad
• Easy Vegan 3 Bean Salad—Fiesta Style
• Creamy Tomato Soup
• Easy Pea of Broccoli Soup
• Spelt Bread With Herbs & Seeded Crust
• Vegan Focaccia Bread

Storage

Store leftover veggie mac and cheese in an airtight container in the refrigerator. Leftovers should keep in the fridge for 5 – 7 days.

To reheat, warm in the microwave for 1 – 2 minutes, adding a splash of water to loosen up the sauce if needed. Stir well.

FAQs

Print

Rainbow Veggie Mac & Cheese

This delicious veggie mac and cheese is perfect for kids, toddlers, and even adults. It's a kid's meal that you can actually feel good about. You can make this with boxed vegan mac or homemade recipes (we linked our favorites in the article) and a sheet pan of roasted veggies. 

Course dinner

Cuisine American

Keyword vegan mac and cheese, veggie mac and cheese

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 342kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 2 boxes boxed vegan mac and cheese we used Goodles’ vegan mac or one batch of homemade vegan mac and cheese, prepared according to box or recipe instructions.
• Red bell pepper diced
• Carrots sliced into small rounds or finely diced
• Yellow bell pepper diced
• Broccoli florets finely chopped
• Red onion finely diced (use purple cabbage if your kids don’t like onion)
• Drizzle of olive oil or vegetable oil
• Salt sprinkle to taste
• Pepper sprinkle to taste

Instructions

• Preheat oven to 400 degrees F.
• Chop veggies of choice into small bite-sized pieces (the smaller the better for kids). We used: red pepper, orange carrots, yellow pepper, green broccoli florets, and red onion (purple). 
• Line baking sheet with a silicone baking mat, parchment paper, or oil, and add the chopped veggies. If you're involving the kids, add the veggies in rainbow color order so they can have fun with the rainbow effect! 
• Drizzle with oil, and add a generous sprinkle of salt and pepper. Toss gently to evenly coat.
• Bake for around 15-30 minutes, depending on the veggies used and the size you chop everything.
• Prepare vegan mac and cheese according to box or recipe instructions. 
• Add roasted veggies to the prepared mac and cheese, mix, and serve!

Video

Notes

Rainbow Veggie Color Options:

Red: Baby tomatoes, red bell pepper, red chili pepper (if serving to adults)

Orange: Carrots, orange bell pepper, sweet potato, pumpkin

Yellow: Yellow bell pepper, corn, squash

Green: Broccoli, green beans, zucchini, snap peas, asparagus, Brussels sprouts

Purple: Red onion, purple cabbage, eggplant

White: Cauliflower, rutabaga, button mushrooms

Nutrition

Calories: 342kcal | Carbohydrates: 48g | Protein: 13g | Fat: 11g | Sodium: 785mg | Potassium: 202mg | Calcium: 149mg | Iron: 2mg

Veggie mac and cheese recipe and photos copyright of World of Vegan, all rights reserved. Thank you to our sponsor of this recipe, Goodles. We love their Vegan is Believin’ plant-based mac and cheese with white cheddar sauce and spiral pasta (the one in the green box). Photography by the amazing Kaylie Grace.

The post Veggie Mac & Cheese appeared first on World of Vegan.

Sadly, the most common tea party sandwiches contain dairy and animal products. We’re convinced that eliminating the dairy and meat only enhances the flavor, while also saving the animals! Woo! We guarantee that these vegan tea party recipes will tempt and tantalize even non-vegan friends and family. (Shh…if you don’t say anything, we won’t either!)

Wishing you the most wonderful and magical vegan tea party adventure! Let us know in the comments below what you’ll serve at your next afternoon tea. We’d love to hear all about it!

How Should I Prepare For a Vegan Tea Party?

The most important elements of a tea party are the freshly brewed tea, fabulous food, and decadent desserts. And, of course, your closest friends! But, there are a few overlooked details that can transform a regular old beverage and buffet into something really special.

• Lacy tablecloth, cloth napkins, and tea cup strainers
• Fancy silverware, teapots, teacups, and plates (you can easily find inexpensive sets at your local thrift store!)
• Vegan candles and fresh picked flowers
• Pretty containers for serving plant-based milk, sugar, vegan honey, and jam

Another helpful tip is to make the desserts and baked goods ahead of time. It will save you time and stress the day of your festive tea.

What Is the Best Time for a Tea Party?

The most common time for an afternoon vegan tea party is between 3:00 and 5:00 pm. That way, it’s more of a treat and, as hostess/host, you are not required to do a lot of cooking. If you’d like to prepare a “high tea”, it would be similar to a dinner and would take place around 5:00 pm. With this type of tea party, you should include more substantial food, such as a warm main dish.

Our favorite high tea main dishes include:

• Vegan Chicken Pot Pie for a creamy, comforting, and nostalgic dish.
• Vegan Cottage Pie if you’re craving potatoes and veggies.
• Mushroom & Veggie Wellington is always a hit when you’re searching for an old-fashioned favorite, vegan-style.

How To Serve Vegan Finger Sandwiches

Traditional finger sandwiches are simply sandwiches cut into slim triangles or rectangles (also called “fingers”). All you need to do is to make a batch of vegan tea sandwiches and do a bit of careful slicing with a sharp knife. Ideally, you should count on one full sandwich per person. In case your guests are extra hungry or thinking the tea party is more like lunch, it’s best to add an extra sandwich count to the list.

Serving these dainty, itty-bitty sandwiches is super fun. The time-honored way is to display your delicious food on a three-tiered tea party tray. But, feel free to use anything you have on hand such as pretty platters, a variety of plates, or even a couple of cake stands. Whatever you decide will be just right.

Here is how to arrange the foods in each tier:

• Top Tier: vegan candies, chocolates, and cakes
• Middle Tier: scones, creams, and preserves
• Bottom Tier: tea sandwiches

Must Have Recipes for a Vegan Afternoon Tea

It’s very exciting to create a mouthwatering menu for a tea party, especially a vegan one. These heavenly recipes will have your guests hankering for more! Choose at least 2-3 different choices for each tier.

Desserts (Top Tier)

• Cakes: Vanilla Sponge, Lemon Olive Oil, or Carrot Cake
• Cookies: Sugar, Florentine, or Almond Meringues
• Cupcakes: Lemon Buttercream, Chocolate, or Matcha
• Sweets: Stuffed Dates, Caramel Squares, or Chocolate Truffles

Baked Goods (Middle Tier)

• Muffins: Crumb Topping or Blackberry
• Scones: Raspberry and White Chocolate
• Donuts: Chocolate or Jelly
• Toppings: Strawberry Chia Jam, Heavy Cream, or Vegan Butter (TIP: To create something similar to clotted cream, mix 2 tablespoons of powdered sugar and 5 tablespoons of vegan butter. Whip until smooth and creamy. Add in 6 ounces of heavy cream and whip for 2-3 more minutes.)

Sandwiches (Bottom Tier)

• Vegan Chicken Salad
• Vegan Tuna Salad
• Carrot Lox with Vegan Cream Cheese
• Avocado Cucumber Sandwich (recipe below!)

When you’re making the sandwiches, make sure to use vegan bread (preferably white) and dairy-free cheese. Slice the finished sandwiches into 4 delicate triangles (or “fingers”) and layer in sections onto the bottom tier of the tea tray. Always make your sandwiches fresh right before serving. No one likes stale or dry sandwiches!

Don’t Forget the Tea!

To make the very best beverage, use loose leaf tea. Fill the kettle with cold, filtered water, bring to the desired temperature (on package instructions), and brew for the suggested amount of time.

Vegan Tea Party Locations

If you’re just not into planning, decorating, and spending time in the kitchen, consider going out for a tea party celebration. Although there aren’t too many (yet!) that specialize in vegan tea parties, here is a list to check out:

• Stanford Inn By The Sea (Mendocino, CA)
• Brook Farm Inn (Lenox, MA)
• The Marlton (New York, NY)
• Muir’s Tea Room (Sebastopol, CA)
• Alice’s Tea Cup (Brooklyn and New York, NY)
• Babe’s Tea Room (Denver, CO)

If you’re lucky enough to be in London, there are some incredible vegan afternoon tea restaurant options!

More Vegan Sandwiches To Try

• Try a Eggplant Bacon BLT when you’re craving something salty and comforting.
• This Vegan Air-Fryer Thanksgiving Sandwich is the perfect way to use up holiday leftovers.
• Our Artichoke Vegan Tuna Salad Sandwich is our appetizing take on this classic sandwich.
• A savory Pizza Burger can be delicious any day of the week!
• Vegan Falafel Pitas never disappoint. Great for on-the-go lunches!

Print

Vegan Avocado Cucumber Tea Sandwich

Traditional tea party sandwiches with a plant-based twist! Instead of a cholesterol-laded lunch, try this cool and creamy, cruelty-free sandwich instead. You'll adore these avocado-filled, savory sandwiches. Dress up fancy, drink your tea, and dive into deliciousness.

Course Brunch, Lunch

Cuisine American

Keyword vegan sandwich recipe, vegan tea sandwich, vegan tea sandwiches

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 finger sandwiches

Calories 54kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 2 slices white bread
• ¼ avocado thinly sliced
• 5 rounds cucumber thinly sliced
• 1 tablespoon green onions finely sliced
• dash salt
• dash pepper
• dash garlic powder optional

Instructions

• On top of one slice of bread, add the avocado slices. Then, layer with slices of cucumber.
• Sprinkle with green onions, salt, pepper, and garlic powder (optional).
• Top with the second slice of bread, press down gently. If desired, slice off the crusts and cut into 4 triangles.

Notes

• Substitute vegan mayo for avocado, if desired. 
• Feel free to add more or less avocado and cucumber to your taste.
• Swap the green onion for red onion, if you like that type better.

Nutrition

Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 61mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

The post Vegan Tea Sandwiches & Tea Party Tips appeared first on World of Vegan.

This comforting and nourishing dish has been a staple of Jewish cuisine for generations, and this plant-based version is no exception. With a delicious combination of flavors and textures, it’s the perfect way to pay tribute to the rich history and cultural significance of Passover while still indulging in a modern and healthy twist on a beloved classic.

It’s important to keep in mind that Kashrut is a set of dietary laws that describe the foods, preparations, and other important details that Jews follow in accordance with Halakha, the rules derived from the Torah. Food that may be consumed under these rules is considered Kosher, or fit for consumption. Your loved ones might say they “keep kosher” or “observe kosher practices”.

Additionally, during Passover, some Jewish communities follow the dietary law that forbids the consumption of leavened foods, known as chametz, which includes grain-based foods or those with leavening agents, like yeast. Therefore, while some products are considered kosher year-round, they are nevertheless considered unacceptable for Passover. The best way to know the correct modifications to make in order to follow your family and friends’ religious dietary preferences is simply to ask! So gather your loved ones, break out the vegan wine during the Seder, and enjoy a bowl of vegan matzo ball soup that will warm both your belly and your heart.

Eggless Matzo Ball Soup, Perfected—Finally!

Over the years I’ve experimented with a lot of vegan matzo ball recipes, often with little luck. Matzo balls are very delicate and are traditionally held together with eggs, so it can be challenging to find plant-based ingredients (and egg replacers) that bind the matzo meal together effectively.

I can’t even count how many times I’ve made perfect-looking matzo balls that end up completely disintegrating in the soup. But after much trial-and-error, I’ve finally found my dream recipe that really works!

The star ingredient this recipes uses in place of eggs? Silken tofu! 

This is a recipe modified from the matzo ball soup recipe in Vegan: The Cookbook. It’s foolproof, and perfect for Passover, for Hanukkah, for sick days, on chilly days, and heck, even in the heart of summer. It’s really easy to make and a true crowd-pleaser. So load up your pantry with matzo meal and get cooking! 

Key Ingredients in this Matzo Ball Soup

When it comes to making a delicious and satisfying plant-based, eggless matzo ball soup, the ingredients you choose can make all the difference. From the matzo meal that gives the matzo balls their signature texture to the silken tofu that binds them together, each ingredient plays a crucial role in creating a dish that is both comforting and nourishing.

In this section, we will dive into some of the key ingredients that make this soup so special, exploring their significance in Jewish Passover tradition, their unique flavors and textures, and how they come together to create a truly memorable meal. The best part? Kosher versions are available for every ingredient listed below, as well!

Matzo Meal

This humble ingredient is the star of the show when it comes to matzo ball soup. Made from ground-up matzo crackers, it adds that signature texture and flavor to the soup that we all know and love. Not only is it essential for the recipe, but it also holds special significance during the Jewish holiday of Passover, when matzo (unleavened bread) is eaten to commemorate the Israelites’ hasty departure from Egypt.

Matzo meal is vegan, and most matzo ball mixes are too! This recipe calls for matzo meal, which you can find at most grocery stores or online. Matzo ball mixes already contain baking soda (sodium bicarbonate) and they’re also usually pre-mixed with spices like celery seed, garlic, onion, and pepper. Not all matzo is certified kosher, so be sure to read the package and labeling to be certain.

Silken Tofu

Who knew that tofu could be the secret ingredient to delicious matzo balls? This plant-based protein powerhouse not only adds a delicate creaminess to the matzo balls, but also helps bind the ingredients together for that perfect texture.

While silken tofu is a great alternative to eggs, not all Jews consider it to be “Kosher for Passover”. Some Jews refrain from eating kitniyot foods on Passover, which are derived from legumes (like soy-based tofu), while others will consume such foods if they are certified kosher. Some organic tofu brands have received kosher certification from the Kosher Supervision of America, which is acceptable to some Jews to eat on Passover. If you’re hosting a vegan Passover seder, please be sensitive and check with your guests to see if they are comfortable eating tofu!

Nutritional Yeast (Optional)

For those new to plant-based cooking, nutritional yeast may seem like a strange ingredient to include in soup. But trust us; it’s worth it! This flaky, golden powder adds a nutty, cheesy flavor to the matzo balls, giving them that umami kick that we all crave.

But…is Nutritional Yeast Kosher for Passover? Again, that depends on the specific dietary guidelines and customs followed by each Jewish individual or community. If you don’t consider nutritional yeast Kosher for Passover, you can simply leave it out!

Vegetable Broth (or Bouillon)

Store-bought vegetable broth is a fantastic option when it comes to making a delicious and easy plant-based matzo ball soup. But you can also opt use vegan bouillon and water instead! Bouillon is essentially a concentrated soup base made from dehydrated vegetables, herbs, and spices. It’s a quick and easy way to add flavor to your soup; simply dissolve it in hot water and use it in place of vegetable broth. Better Than Bouillon makes several varieties of vegan bouillon that we love!

Celery Seeds

These tiny seeds may be small, but they pack a big punch in this soup. The earthy, slightly bitter flavor of celery seeds complements the other ingredients in the soup perfectly, adding a depth of flavor that takes the dish to the next level. And did you know that celery has been used for medicinal purposes for centuries? So not only is this soup delicious, but it’s also good for you!

Parsley

This versatile herb adds a bright pop of green to the soup, as well as a subtle, fresh flavor that balances out the richness of the broth. In Jewish tradition, parsley is often used as a symbol of spring and rebirth, making it a fitting addition to the Passover seder plate. But in this soup, it’s just a delicious and nutritious ingredient that takes the dish to the next level. While many dried herbs are kosher, if you’re preparing foods that must be certified “Kosher for Passover”, be cautious of seasonings (blended spices) and additives that may render the spices unsuitable for Passover.

How to Make Matzo Balls Without Eggs

Making vegan matzo balls may seem daunting, but fear not! With a few simple tips and tricks, you’ll be shaping perfect balls in no time.

Silken tofu is a fantastic egg substitute in matzo ball soup, providing the same creamy texture and binding properties as eggs without any animal products. With silken tofu as a vegan alternative, you can enjoy delicious and fluffy matzo balls without sacrificing taste or texture.

To make vegan matzo balls using silken tofu, simply blend the tofu with olive oil in a food processor until it reaches a smooth and creamy consistency. Then, add the matzo meal and other dry ingredients, mixing until a dough forms. The dough should be thick, and a bit crumbly, but you should be able to press it together into balls that don’t fall apart. If you followed the recipe precisely, the dough should come out perfectly. But if it’s too wet, add a bit more matzo meal.

Once the dough is ready, let it rest in the fridge for at least 8 hours, or up to two days, before shaping into balls and cooking in the soup.

Helpful Tips for Making the Perfect Matzo Ball Soup

• Make sure to refrigerate the dough for at least 8 hours, or up to two days, to allow the flavors to meld together and the dough to firm up.
• When you’re ready to shape the matzo balls, wet your hands to prevent sticking.
• As you press and shape the dough into into 2-inch balls, be careful not to compress them too much. The goal is to create light and fluffy dumplings, so handle the dough gently.
• Once the balls are formed, drop them carefully into the simmering soup, and resist the urge to stir them. Let them cook undisturbed for 40 minutes, allowing them to fully absorb the flavors of the broth.
• When the time is up, taste the soup and adjust the seasoning as needed.

More Vegan Passover Resources

Whether you’re getting ready to celebrate a vegan Passover, vegan Hanukkah, or just want to whip up some delicious traditional Jewish vegan recipes, we’ve got you. Here are a few resources and recipes that can help!

• How to Host a Vegan Passover Seder
• Matzah Tater Tots
• Matzah Pizza
• Vegan Challah Bread

Print

Vegan Matzo Ball Soup Recipe

Introducing the ultimate bowl of comfort: vegan matzo ball soup! This classic Jewish Passover dish combines fluffy, savory matzo balls (made without eggs!) with a rich, flavorful broth that will warm up your soul. Made with fresh herbs, vegetables, matzo meal, and silken tofu, each spoonful is like a burst of joy in your mouth. So grab a spoon, kick back, and let this eggless matzo ball soup transport you to a world of pure deliciousness!

Course dinner

Cuisine Jewish

Keyword jewish passover recipe, vegan Hanukkah recipe, vegan Jewish recipe, vegan matzo ball soup, vegan passover recipe

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting Time 8 hours hours

Total Time 9 hours hours 10 minutes minutes

Servings 6

Calories 430kcal

Author Adapted from Jean-Christian Jury

Equipment

• 1 food processor

Ingredients

For the matzo balls

• 2 packages silken tofu (680 g), drained
• ⅓ cup olive oil
• 2½ cups matzo meal (340 g)
• 3 tablespoons nutritional yeast (optional)
• 1½ teaspoon baking powder
• 1½ teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon celery seeds
• 1 teaspoon salt
• ½ teaspoon black pepper

For the soup

• 2 tablespoons olive oil
• 1 yellow onion chopped
• 2 carrots sliced
• 2 stalks celery sliced
• 2 tablespoons dill chopped
• 6½ cups vegetable broth (or vegan bouillon and water)
• 2 tablespoons parsley chopped, for garnish
• 2 tablespoons fresh lemon juice optional

Instructions

• Prepare the matzo ball dough: In a food processor (or high-speed blender), add the silken tofu and olive oil and blend until it reaches a smooth mayonnaise-like consistency. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, garlic powder, onion powder, celery seeds, salt, and pepper. Cover the dough and refrigerate overnight (or for up to two days).
• Once the dough has rested in the fridge for at least 8 hours, prepare the soup. Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, until the onion is soft. Add the dill and vegetable broth (or water and bouillon), bring to a boil, and then immediately reduce the heat to low and maintain a simmer.
• Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes.
• Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.

Nutrition

Calories: 430kcal | Carbohydrates: 59g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 1540mg | Potassium: 301mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4123IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 3mg

Will you be celebrating a vegan Passover? Or a plant-powered Hanukkah? Or do you just have a hankering for nostalgic matzo ball soup made without eggs? This vegan matzo ball soup is so good it’s worth enjoying all year round!

This vegan matzo ball soup recipe was adapted and published with permission from Phaidon Press and the author and chef Jean-Christian Jury. All rights reserved.

The post Vegan Matzo Ball Soup appeared first on World of Vegan.

How to Celebrate A Vegan Easter

If you’re wondering, it’s easy to celebrate a vegan Easter without any ethical compromises or personal sacrifice. Plus, this holiday is a great opportunity to teach your kids about the importance of living with kindness and consideration in all aspects of life. I’m happy to share some cruelty-free options for your plant-based Easter celebrations this year.

Vegan Chocolate Bunnies 

It makes me so happy to see that several online chocolate shops now offer a selection of vegan Easter-themed goodies—including vegan Easter bunnies. Chocolate bunnies are iconic for Easter, as well as shiny, foil-wrapped chocolate eggs. Just be sure to double check that items are vegan, as some companies that make vegan chocolates also offer products that aren’t vegan.

• No Whey Chocolate (100% vegan)
• Moo Free (100% Vegan)
• Vegan Treats (100% Vegan)
• Amanda’s Own
• Divvies
• Lake Champlain

Etsy is also home to many craftspeople who sell homemade vegan chocolate bunnies. Plus, you’ll be supporting a small business! 

Vegan Cream-Filled Chocolate Eggs

If you’re a lover of the ooey-gooey, cream-filled Cadbury eggs, you’re in luck. Several companies have started to replicate this using all vegan ingredients. No Whey Chocolate and Moo Free make vegan Cadbury eggs and they are awesome. You can also find foil-wrapped vegan chocolate eggs (as well as bags, boxes, and vegan chocolate bunnies) at Amanda’s Own.

Making your own vegan cream-filled chocolate eggs might be fun, too! Here are a few recipes that are super close to the original. If you don’t mind taking the time, they’re worth it. Each cream egg recipe is slightly different in texture, flavor, and shape, so choose whichever looks best to you.

• Vegan Chocolate Creme Eggs by It Doesn’t Take Like Chicken 
• DIY Vegan Chocolate Eggs With Raspberry Cream by Vancouver with Love
• Vegan Cream Eggs by A Virtual Vegan
• Cadbury Vegan Creme Eggs by Hell Yeah, It’s Vegan!

Vegan Easter Baskets

Suggestions for a beautifully filled vegan Easter basket

Easter Basket Sweets:

• Vegan chocolate bunny
• Vegan cream eggs
• Other vegan chocolates
• Vegan candies or lollipops

Small Toys and Candy-Free Easter Basket Gifts:

• Stuffed animal
• Stickers
• Small children’s book
• Dino egg bath bombs
• Coloring pages
• Sketchpad
• Art supplies
• Bunny pasta
• Small puzzle
• Small lego set
• Shiny coins or money 

Peep! While you’re carefully considering what to add to your vegan Easter baskets, please remember not to purchase Peeps. Although they are sweet, soft, and squishy, Peeps are made with animal skin and bones (gelatin). Yuck! Instead, try out this super cute vegan marshmallow peeps recipe from LiveKindly.

Sustainable Easter basket Swaps:

• Instead of using plastic eggs that open, choose colorful little canvas drawstring bags for storing small gift items.
• Wrap your basket with a patterned print fabric and cloth ribbon. The clear plastic gift bag and ribbon that are traditionally used creates a good deal of waste at the end of the day.
• Have a hide-and-seek game with chalk eggs! After all of the eggs are found, each child can receive a little chalkboard to draw on or have a section of the driveway to create original pieces of artwork. So much fun!

More Eco-Friendly Options

We all want to be more Earth-friendly, so I wanted to list some awesome alternatives that will save you money and also save you from using so much plastic waste. As always, only do what you can, you don’t have to be perfect. Even a small swap will make a big difference in the long run. 

• Don’t Buy New Baskets – Reuse baskets you already have at home or go to the thrift store to find baskets in good condition. I’ve bought at least five baskets this way and they only cost $1 each! Choose natural materials over colorful plastic so that you can use the baskets all year long for different holidays and seasons.
• Say No to Decorative Straw – This is a hard one. I know that the translucent green (or pink!) filler is incredibly appealing, but it’s horrible for the planet. I have two suggestions, though. If you really must have this straw, buy it once and save it from year to year. Because it’s plastic, it can be rinsed or washed if necessary, but you can just throw it in a storage bag to use the next year. A better option (if you haven’t already bought any filler) is to find paper green “grass”. You can even get recycled paper grass at Five Below stores, which can be saved, composted or recycled when you’re done. 
• Earth-Friendly Fun – Pass on the plastic when purchasing vegan Easter toys and gifts for your baskets. Buying a ton of cheap plastic trinkets will only add up to more unwanted junk in your house, and will also leave more refuse for the landfill. Choose wooden puzzles and toys, books, coloring pages, crayons (these are even egg shaped!), art supplies, construction paper, and maybe some vegan yarn and wooden knitting needles.

Vegan Easter Eggs (For Painting)

Before you reach for that carton of eggs, consider this. Every conventional egg subjects a hen to 24 hours in a battery cage (or similarly miserable conditions). The poor hens! Instead of painting chicken eggs, look for more creative and caring alternatives.

• Wooden Easter Eggs: Buy a set of lovely wooden eggs and adorn with acrylic paints, stickers, or cover with your favorite fabric. Visit our vegan art supplies guide for inspiration. There are endless, creative ways to make this activity fun for children.
• Paper Egg Cutouts: Cut egg shapes out of pretty patterned card stock and accent with fun, sparkly stickers. Or, use pastel construction paper and color them with markers. You can hang them on the fridge and save them for years to come. Add a small picture of your family to the front and you also have a fun family heirloom, too!
• Avocados: Paint an avocado! Or cover it in a piece of fancy foil and boom—the ultimate vegan Easter egg. Just make sure that it’s not overripe!
• Cookies: Bake a batch of egg-shaped vegan sugar cookies and decorate them with vegan royal icing or frosting made with vegan butter! Check out this Vegan Food Coloring guide for more rainbow-color inspiration.

Vegan Easter Brunch Menu Ideas

Easter brunch is one of the highlights of my Italian Grandma’s family celebration. She can spend weeks deciding what to make, which cookies to bake, and which candies to buy. Though meals will differ from family to family, here’s a list of my favorite vegan recipes that can easily be substituted for traditional Easter meals. They’re delicious! What are your family favorites for Easter?

Plant-Based Easter Appetizers

• Huge, crispy salad
• Savory hummus board 
• Fresh sweet tart fruit salad
• Crispy home fries
• Creamy deviled potatoes 

Vegan Easter Main Meal

• Veggie Meatloaf, Mushroom Wellington, or any of these phenomenal vegetarian roast recipes. 
• Fluffy Vegan Frittata or savory Vegan Quiche
• Easy Vegan Sheet Pan Pancakes
• Lovely Lemon Asparagus With Shallots
• Creamy Asparagus and Mushroom Soup
• Glazed Vegan Ham With Amber Ale Glaze
• Pasta Salad (made with bunny-shaped pasta)
• Steaming Dinner Rolls

Delicious Vegan Easter Desserts

• Decadent Vegan Carrot Cake
• Lucious Lemon Olive Oil Cake
• Creamy Vegan Lemon Custard
• Dreamy Vegan Snickers
• Rich, chocolatey Florentine Cookies
• Protein-packed Lemon Pistachio Quinoa Cookies
• Fluffy Vegan Crumb Muffins
• Chewy Vegan Scotcharoo Bars
• Adorable Vegan Easter Chickpeep Cupcakes With Buttercream Frosting

Easter Drinks

• Sweet-tart Strawberry Mint Lemonade
• Sparkling Strawberry Peach Spritzer
• Refreshing Orange Juice Smoothie
• Zesty Lemon Smoothie

Searching for egg substitutes or more plant-based egg recipes? Our Vegan Egg Guide is the perfect place to start!

Easter PSA: Please Don’t Buy Live Rabbits

If you’ve made a thoughtful and long-term decision to welcome an adorable bunny into your home, that’s wonderful! But please be sure to adopt and keep in mind that some bunnies are high maintenance, especially Angora bunnies. They can also be pretty destructive and love chewing on electrical cords and furniture. Sadly, most rabbits given as Easter gifts wind up neglected and unwanted when the novelty wears off. 

Different breeds of bunnies also have numerous health issues. It’s a good idea to do some research ahead of time to be certain that you have the time and energy to commit to this sweet, sensitive animal. If you feel that you’re 100% committed, you can find many resources for adopting at the House Rabbit Society.

Rabbits can live up to 12 years, and the estimated cost of caring for a rabbit over that time is between $3,000 and $4,000 dollars. If that doesn’t fit in your budget, then visit an animal sanctuary or head to your local animal shelter to volunteer and play with bunnies instead. Volunteering is far more rewarding with no expense or obligation. 

I hope this guide will help you celebrate a compassionate and caring vegan Easter for years to come! 

Photos by Michelle Cehn. Content copyright World of Vegan, all rights reserved.  

The post Vegan Easter Guide {Chocolate Bunnies, Easter Eggs, & Brunch Ideas!} appeared first on World of Vegan.

Just be forewarned, your guests are likely to chase you down for the recipe! You might even want to print out some copies of this vegan deviled eggs recipe in advance so your friends and family can take it home with them. Spare the chickens and spread the love! 

Do These Deviled Potatoes Actually Taste Like Deviled Eggs?

From the photos, you can see that these sweet little deviled potatoes look just like deviled eggs. But how do they taste? And how does this brilliant recipe sorcery actually work?

The potatoes get their creaminess from the vegan mayo, the tanginess from Dijon mustard, and the consistency from the beans and potato. The Dutch potato makes a perfect “shell.” For Easter, you could use the red or purple varieties as part of the mix for a colorful plant-based alternative to deviled eggs.

Key Ingredients And Substitutions

The vegan deviled eggs don’t require too many ingredients and are quite simple to make. Here are the main ingredients you don’t want to leave out plus some quick substitutions:

• Egg-sized potatoes: Baby Dutch or Gold potatoes work great but you can also use red or purple varieties for more color! Try to select potatoes of similar size so that they all cook evenly together.
• Cannellini beans: Beans add some fiber and protein to the dish but go virtually undetected in this recipe! Any mild-flavored white bean will work if you don’t have Cannellini on hand.
• Lemon juice: Adds a touch of acidity that helps the other flavors pop while also keeping everything fresher for longer.
• Dijon mustard: A key ingredient that should not be left out of any “deviled” dish! You can use spicy brown mustard if you want a stronger kick to it or use yellow mustard for a more mellow flavor.
• Turmeric powder: Provides a beautiful golden yellow color to the “egg” mixture.
• Vegan mayo: Adds the perfect amount of creaminess to these deviled potatoes. Check out the best vegan mayo brands.

How To Serve These Vegan Deviled Eggs

Spring is the season of birth and renewal. Deviled eggs abound this time of year, the universal symbol for Easter. For those of us who prefer to see Mama Chicken nest her eggs, rather than serve them on a platter, this vegan deviled egg recipe has you covered using baby potatoes.

To customize your vegan deviled eggs, try these various garnish ideas:

• Paprika—smoked or sweet
• Chopped chives
• Sliced olives
• Chopped pickles
• Sliced jalapenos
• Shredded vegan cheese

Want to make these vegan “deviled eggs” even more adorable? Grab some black olives and cut out some tiny eyes and a little beak shape to place on the deviled potatoes to make little chick characters. Adorable! You can even make these lemon chickpeep cupcakes to match. 

I hope you enjoy these as much as I enjoyed making and serving them. Happy Spring!

Vegan Easter Recipes & Resources

Easter is a time of celebration and joy, but for vegans, it can be difficult to find ways to celebrate without compromising values. Fortunately, there are plenty of resources available to help vegans celebrate Easter in a way that is both meaningful and respectful. Here are the best guides to get started with:

• Guide to Celebrating a Vegan Easter is the ultimate guide with everything from the best vegan Easter basket options, delicious brunch menu ideas, vegan chocolate bunny brands, plant-based Cadbury cream eggs, and all the information you need to make your Easter celebration vegan-friendly.
• This Vegan Candy Brands & Guide is great for any holiday where you need a vegan candy option!
• Make these adorable Vegan Chickpeep Easter Cupcakes, made with lemon buttercream frosting to look like little chicks!
• Our Vegan Egg Guide is your one-stop shop for egg-free options including scrambles, poached “eggs,”and even hard-boiled “eggs!”

More Amazing Appetizers to Try

• Vegan Soft Pretzels With Cheese Dip just need 10 minutes of active prep time!
• Crispy Vegan Onion Rings are ultra-crispy and served with a Sriracha Mayo.
• Vegan Stuffed Mushrooms With Crimini Walnut Pâté are made with simple whole foods ingredients and the perfect flavorful appetizer to impress guests with!
• Bagels with Dairy-Free Cream Cheese & Vegan Smoked Salmon are incredibly flavorful with the perfect smoky flavor!

Print

Deviled Potatoes — Deviled Eggs Vegan-Style!

These vegan deviled eggs are made with egg-shaped potatoes! If you’re celebrating a compassionate egg-free easter, these deviled potatoes are a must. They’re the perfect alternative to deviled eggs and are great for setting the mood for a fun house party. Let’s go! Time to make a batch of deviled eggs vegan-style!

Course Appetizer

Cuisine Hungarian

Keyword vegan appetizer, vegan deviled eggs, vegan egg

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 30

Calories 32kcal

Author Stephanie Dreyer | VeegMama

Ingredients

• 15 egg-sized potatoes washed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ can cannellini white beans drained and rinsed
• 2 tablespoons lemon juice
• 3 teaspoons Dijon mustard
• 1 teaspoon turmeric powder
• 6 tablespoons vegan mayo
• ¼ teaspoon salt
• ¼ teaspoon pepper
• paprika and chopped chives for garnish

Instructions

• Preheat oven to 350 degrees.
• Halve the potatoes and toss with olive oil and ¼ teaspoon of salt until fully coated. Lay slice-side-up on a lined baking sheet and roast for 1 hour, or until soft.
• Cool for 5 minutes. Using a small melon baller, scoop out a small half-sphere out of the potato, being careful not to scoop through to the skin.
• Blend the scooped potato and the remaining ingredients in a food processor until smooth.
• Using a piping bag with a tip, pipe yellow mixture into each potato hole to fill.
• Garnish with paprika and a generous sprinkle of chives.

Nutrition

Serving: 6g | Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 80mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg

“I recently had the pleasure of serving these beauties at one of my favorite cookware stores, Willams Sonoma. I did an in-store demo, showing the patrons how easy it is to make this delicious and beautiful appetizer. I loved watching people’s surprised faces as they bit into them and learned that they were eggless! Many couldn’t believe there wasn’t a trace of egg inside. They were a big hit in the store, and I was thrilled to introduce several people to some of my favorite vegan products, such as Follow Your Heart’s Vegenaise.”

– Stephanie Dreyer

This recipe for deviled eggs made vegan was created by Stephanie Dreyer for World of Vegan, and also featured in The Friendly Vegan Cookbook! Content and photographs copyright of World of Vegan, all rights reserved.

The post Vegan Deviled Eggs {Deviled Potatoes} appeared first on World of Vegan.

This ap-pealing smoothie is citrusly perfect for any hour of the day. You’ll soon make this recipe your “main squeeze”. It’s the zest!

Why This Recipe is Awesome

If you’ve always started your day with a gorgeous glass of orange juice, you’re already in the habit of enjoying this optimistic fruit. There’s even more to love when it’s in smoothie form!

• Only 2 Simple Steps: Give the orange a quick zest and slice, then blend all of the fruit and plant-milk together. You can skip the zest if you wish, but it truly adds the best citrus punch and color to the smoothie.
• Elevates Your Energy: The nutritional benefits of citrus fruits are excellent for the immune system. Oranges, in particular, are high in vitamin C, potassium, folic acid, fiber, and even calcium.
• Satisfying Snack Round the Clock: No matter what the time or place, you can enjoy this creamy orange juice smoothie. Especially if you prep this recipe ahead of time. Store in an insulated container in the fridge for best results!

Key Ingredients

The right ingredients make all the difference in a successful smoothie. Mixing two types of liquid (both juice and dairy-free milk, as well as combining fresh and frozen fruit, makes for a wonderfully smooth and luscious consistency. Take our word for it, this copycat recipe is so close to an orange julius smoothie that you may fool your friends!

Oranges: If you’d like an extra creamy and thick smoothie, peel and freeze the oranges the day before. That way, they’ll be all ready when you need them. Make sure to zest the oranges first before slicing or chopping. Be careful to peel off any extra white pith to avoid a bitter taste in your finished smoothie.

Bananas: Speckled bananas with brown spots are ideal for this recipe. If you wait for them to ripen like this, you’ll be rewarded with a sweeter flavor and creamier texture. Freeze overnight or for a few days before using in smoothies for best results.

Mangos: Mangos add both a pop of orange color, a light candy-like aroma, and a velvety consistency to this smoothie with banana and orange. This sweet stone fruit increases the fiber and vitamin C, too. Marvelous!

Plant-Based Milk: Although any dairy-free milk will do, choose the right one for your dietary needs. If you’d like an extra boost of protein, use soy milk. Or, if you’re sensitive to nuts, use an appetizing alternative like hemp, flax, or oat. Either way, your smoothie will be spectacular!

How To Make an Orange Smoothie

In just minutes, you can make this outstanding orange smoothie recipe that will not only bring a smile to your face, but a boost to your immune system. All you need to do is zest, slice, blend, and enjoy. It’s like sunshine in a glass!

Orange Juice Smoothie Suggestions

When you want a little bit more of a breakfast boost or a slightly more substantial afternoon snack, consider a smoothie bowl! It will pack more calories and satisfaction into each spoonful. Here are our favorite orange mango smoothie variations:

• Orange Dreamsicle: Reduce the dairy-free milk or orange juice by ½ cup to create a thicker consistency. Pour your smoothie into a bowl and garnish with mandarin oranges, vanilla cookie crumbles, a drizzle of white vegan chocolate, and top with optional candied orange slices.
• Sweets for the Sweet: You can make this mango orange smoothie sweeter by using sweetened, instead of unsweetened dairy-free milk. Or, feel free to add a tablespoon or more of a sweetener of your choice or a couple of soaked, pitted dates.
• Chocolate Orange Obsession: Anyone who used to love Terry’s Chocolate Orange will know what we’re talking about. Until this company makes a vegan version (please, Terry!), create your own variation by drizzling (accidentally vegan) Hershey’s syrup into your finished smoothie and top with thick shavings of their newest oat-milk chocolate bars.

How To Store

This orange smoothie is very easy to store if you happen to have any leftovers. Store any remaining smoothie in an insulated container and store it in the fridge until later or pour it into ice cube trays to freeze for another time. When you’re ready, blend up the cubes with a little bit of water, juice, or plant-milk for a super quick, last-minute smoothie.

FAQs

More Delicious Smoothie Recipes to Try

Dreaming of the tropics? This Mango Pineapple Smoothie will give your taste buds a tasty trip to sunshine-y beaches and tangy sweetness. If citrus fruits are your favorites, our Lemon Smoothie is guaranteed to brighten your day with its bright yellow color and perfect lemony pucker. Happiness in a glass!

For berry beverage lovers, check out both our Blackberry and Red Raspberry smoothies! Their vivid shade and vibrant flavor are a winning combination and are especially satisfying with their high fiber content. Berry-tastic!

Die-hard dragonfruit fans will be delighted by our bright pink and delicious Dragonfruit Smoothie, while others may adore this sweet beet treat, a Heart Beet Smoothie Bowl. Keep an eye out for more sensational smoothie recipes in the future!

Print

Orange Smoothie

Remember the delight of a frozen orange creamsicle pop?  If you loved them as much as we did, you’re in luck! You’re guaranteed to fall head over heels for this sweet citrus smoothie! Sweet vanilla and fresh orange are blended together into a dreamy popsicle flavor made with healthy fruit and bursting with vitamins A and C.

Course Beverage, Breakfast or Snack, Drink

Cuisine American

Keyword orange banana smoothie, orange juice smoothie, orange mango smoothie, orange smoothie

Prep Time 5 minutes minutes

Blending Time 1 minute minute

Total Time 6 minutes minutes

Servings 4 8 oz. servings

Calories 150kcal

Author Gina House | World of Vegan

Equipment

• High Speed Blender
• Citrus Zester or Microplane

Ingredients

• ½ tablespoon orange zest zest of one medium orange
• 1 medium orange
• 12 ounces orange juice
• 1 cup vanilla plant-based milk or plain plant-based milk with ¼ teaspoon of vanilla extract
• 1 medium frozen banana
• 1 ½ cups frozen mango

Instructions

• To a blender, add the orange zest (reserving some for garnish, if desired), peeled orange, orange juice, plant-based milk, frozen banana, and frozen mango. Blend for one minute or until creamy.
• Pour the finished smoothie into four 8-ounce or two 16-ounce glasses. Garnish with orange zest, if desired.

Notes

Not Sweet Enough? – Use sweetened, instead of unsweetened dairy-free milk. Or, feel free to add a tablespoon or more of a sweetener of your choice or a couple of soaked, pitted dates to the smoothie.

Nutrition

Calories: 150kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 30mg | Potassium: 470mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1058IU | Vitamin C: 86mg | Calcium: 118mg | Iron: 1mg

Photos by Michelle Cehn for World of Vegan, all rights reserved.

The post Orange Juice Smoothie appeared first on World of Vegan.