This vegan banana bread is super moist and tastes great. If no one told you it was vegan, you would never know!
Submitted by Hrdlicka
Updated on December 3, 2024
Cook Mode (Keep screen awake)
Ingredients
Original recipe (1X) yields 10 servings
cooking spray
½cupvegan butter, melted
½cupcoconut sugar
¼cupbrown sugar
2cupsmashed bananas
½cupplain applesauce
2cupsall-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
½cupchopped walnuts (Optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan with cooking spray.
Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.
Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.
Recipe Tip
Brown sugar may be substituted for coconut sugar, if desired.
Nutrition Facts (per serving)
320
Calories
13g
Fat
49g
Carbs
4g
Protein
Nutrition Facts
Servings Per Recipe 10
Calories 320
% Daily Value *
Total Fat
13g
17%
Saturated Fat
3g
15%
Sodium
305mg
13%
Total Carbohydrate
49g
18%
Dietary Fiber
2g
9%
Total Sugars
12g
Protein
4g
8%
Vitamin C
4mg
5%
Calcium
30mg
2%
Iron
2mg
8%
Potassium
230mg
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Photos of Vegan Banana Bread
Photo by
Rita
This is a very easy, simple, and delicious recipe. Made it vegan, skipped the walnuts, and decorated it with some sliced banana and turbinado sugar. Will make it again!
In a large, heavy bottomed pot on medium heat, add the butter and olive oil.
Add all of the sliced onions and shallots, along with the sugar, salt and pepper.
Cook slowly, stirring occasionally, until a deep golden brown.
Stir more frequently the closer you get as the sugar content may cause them to turn quickly. You want it to look like this…
Add the wine and vegetable broth and taste for seasoning. Add additional salt and pepper as needed.
Meanwhile, slice the bread and preheat the broiler.
Toast one side until golden and flip, adding the cheese. Broil until golden on top. Add the toast to a bowl of hot soup when ready to serve and garnish with parsley, if desired.
This recipe for vegan
ranch dip is simple, very creamy, and totally nut free. This dip is the perfect
vegan contribution to a party or for snacking on while watching a movie. If you’re
in need of a vegan ranch dressing, simply thin it out with a bit of plant milk
and Bob’s your uncle!
Are you having trouble
finding Just Ranch? You’re not alone; apparently there is some kind of Just
Ranch shortage that’s been going on since at least the beginning of the year.
If you’re normal, you
love everything ranch and the sudden disappearance of Just Ranch and other
Hampton Creek products must be hitting you hard. I’m sorry.
So what are you gonna
do, cry about it or suck it up and make your own? Well, if you’re here it’s
because you’ve chosen the second option. Good for you cuz vegan ranch dip is
super easy to make and you can tailor it exactly to your taste!
How to make vegan ranch
I did a quick perusal of vegan ranch recipes on the internet and noticed that most are cashew-based. I’m way too cheap to buy cashews and since vegan yogurt has now become readily available, it’s become my go-to base for all creamy dips and sauces from vegan tzatziki to vegan green goddess dressing.
Vegan yogurt also
makes a much more “authentic” tasting vegan ranch than cashews as it’s closer
in texture and tanginess to the sour cream or Greek yogurt used in most
non-vegan recipes.
So to make vegan ranch
dip simply combine your preferred plain unsweetened vegan yogurt (I like soy)
with vegan mayo, dried or fresh herbs, garlic and onion powder.
The ratio of yogurt to
mayo is a matter of taste. Some (non-vegan) recipes call for half and half,
some for all mayo and others for a bit more yogurt to mayo. I tested out a few different
ways and my preference is for mostly vegan yogurt with a bit of mayo mixed in
for creaminess. It doesn’t taste overly oily but the bit of fat gives it a nice
“mouth feel”.
I also tested with
both fresh and dried herbs. There’s not too much of a difference since most of
the flavour comes from the garlic and onion powder. Each time I make this
recipe I change it up depending on what fresh herbs I have (or don’t have) in
my fridge. It always comes out delicious and tasting like ranch.
This recipe as written
makes a dip cuz I just love dipping ripple chips in it! It goes without saying
that you can also dip veggies into it too so don’t go down to the comments and
tell me how uNhEaLtHy potato chips are, I ain’t got time for your food shaming.
If you want this for your salad, to drizzle over this buffalo chickpea pizza or in your ranch veggie wraps, you can easily convert this recipe into vegan ranch dressing by simply adding a few splashes of your favourite unsweetened plant milk to thin it out to a pourable consistency.
How to make vegan ranch without mayo or oil
Although I explained
why I like to add a bit of mayo to my ranch dip, if Just Mayo is your preferred
vegan mayo you might be out of luck finding that too. Or maybe you just don’t
like mayo and that’s cool.
No worries, you can
simply substitute the mayo in this recipe with additional vegan yogurt. In
fact, I often make it this way when I have some yogurt that needs to be used up
before going bad. Still tastes good and still tastes like ranch.
My preferred vegan
yogurt is plain, unsweetened soy (I can’t find vegan Greek-style). Of the
varieties I’ve tried, it’s the thickest and most neutral in flavour for this
application. Feel free to try cashew, almond, Greek-style, or coconut (may
affect flavour) if you prefer that over soy. Just be sure that you choose
unsweetened.
How long does vegan ranch last?
I mean, who cares? It’s
going to be gone in 10 minutes anyway. Just kidding, you might be wondering if
you can make this vegan ranch dip ahead or how long the leftovers will keep (there
won’t be any).
It’s actually better
to make this recipe at least an hour or two before you need it. The flavours
mingle and get stronger the longer you leave it in the fridge. Even better, make
it the night before.
In terms of how long
you can keep it, that will depend on the expiration date of your yogurt but I’d
say try to eat it within a week. If you use all dried herbs, it will hold up
better than using fresh herbs.
Vegan Ranch Dip
This recipe for vegan ranch dip is simple, very creamy, and totally nut free. This dip is the perfect vegan contribution to a party or for snacking on while watching a movie. If you’re in need of a vegan ranch dressing, simply thin it out with a bit of plant milk.
Print
Pin Recipe
Rate
Course: Appetizer
Cuisine: American
Total Price: $2.35
Price per Serving: $0.78
Prep Time: 5 minutesminutes
Chilling: 30 minutesminutes
Total Time: 35 minutesminutes
Servings: 3people
Calories: 204kcal
Ingredients
½cup plus 2 tablespoons plain unsweetened vegan yogurtI prefer soy but you can use another – $1.90
¼cup plus 2 tablespoonsvegan mayo– $0.20
1teaspoongarlic powder– $0.08
1teaspoononion flakes or powder– $0.08
1teaspoonfresh chopped parsleycan sub ½ tsp dried – $0.05
1teaspoonfresh chopped or dried chives– $0.05
½teaspoondried dill– $0.06
½teaspoonsalt– $0.01
Optional: a few splashes of plant milk to thin if you want to make a dressing
Instructions
Combine everything in a bowl.
You can eat it right away but the flavour gets better if you refrigerate it for at least 30 minutes first.
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Super Bowl is creeping up fast this year. And Super Bowl means it’s time for some first-rate snacks. Having come from the inside states of America, I have a certain fondness for a cozy little pig tucked in a fluffy biscuit blanket. They bring the perfect balance of carbs, fat and protein to keep those mid-day beers from sneaking up on you. And nobody wants that.
I prefer to use a high quality fake dog in my blankets and (in my opinion) Fieldroast is a favorite. Now if you live in Brooklyn or somewhere hip enough to have a vegan butcher, by all means GO THERE! You lucky dog, you. But the rest of us will make do with store bought, peasant dogs, and be quite content.
Whole Foods (or the like) is a reliable source of vegan puff pastry. I usually get the Aussie Bakery brand. It’s vegan, no trans fats, no hydrogenated oils, etc. etc. It’s the best, but Pepperidge Farm puff pastry will do in a pinch.
As a bonus, today we’re also going to learn how to make a vegan egg wash, so the tops of our little pigs in their pastry are nice and shiny. It’s a total science experiment, so prepare to be amazed.
Print
Dijon (Vegan) Pigs in a Blanket
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Description
These vegan pigs in a blanket bring the perfect balance of carbs, fat and protein to keep those mid-day beers from sneaking up on you Super Bowl Sunday.
2 tbsp. cornstarch
6 Fieldroast Frankfurters
1 sheets vegan puff pastry
all purpose flour
3 tbsp. dijon mustard, plus more for dipping
2 tbsp poppy seeds
Instructions
Thaw your puff pastry according to package directions, usually about a half hour.
While your pastry thaws, let’s mix up the egg wash. Bring 1 cup of water to a boil in a small sauce pan. In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup water. Add the cornstarch slurry to the boiling water. And bam, you have cornstarch goop, a.k.a. vegan egg wash. Set aside.
Preheat your oven to 400F.
Lightly dust a work surface with flour, and roll out your puff pastry into a 12 inch square. The Fieldroast Frankfurters are 6 inches long, so if you do a different vegan hot dog, make the puff pastry twice the width of your dog. Cut the sheet in half. Lay the first dog across one of the pieces, spreading a little mustard alongside the dog. Then roll it up and cut the pastry, leaving about a ½ inch tail to close up the blanket around the hot dog. Gently press the seam closed, kinda crimping it with a fork or the dull side of a knife to make sure it stays closed.
Work through the rest of your dogs, setting them aside, seam side down.
Brush the tops of the rolled pigs in a blanket with the vegan egg wash and sprinkle generously with the poppy seeds.
Bake for 20 minutes or until golden brown. Remove from oven and brush gently with egg wash again, for a little extra shine.
Let pigs in a blanket cool for about 5 minutes, then slice in one inch diagonals with a sharp knife.
Serve with your favorite spicy, whole ground, or dijon mustard. It’s also great with this amazing cheese sauce.
A delicious and wholesome open-faced ALT on a whole grain English muffin. Enjoy this for breakfast, lunch, or dinner – or just as a filling snack!
Submitted by Sarah Stensberg
Published on July 26, 2018
Cook Mode (Keep screen awake)
Ingredients
Original recipe (1X) yields 1 servings
2tablespoonsvegan mayonnaise (such as Fabanaise™)
1whole-grain English muffin, toasted
1avocado, sliced
1smalltomato, sliced
½leaflettuce, halved lengthwise
Directions
Spread 1 tablespoon mayonnaise over each half of the English muffin. Add avocado and tomato slices. Top with lettuce.
Nutrition Facts (per serving)
608
Calories
45g
Fat
52g
Carbs
11g
Protein
Nutrition Facts
Servings Per Recipe 1
Calories 608
% Daily Value *
Total Fat
45g
57%
Saturated Fat
7g
33%
Sodium
430mg
19%
Total Carbohydrate
52g
19%
Dietary Fiber
19g
68%
Total Sugars
11g
Protein
11g
21%
Vitamin C
32mg
35%
Calcium
209mg
16%
Iron
3mg
17%
Potassium
1338mg
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Photos of Vegan Open-Faced ALT (Avocado, Lettuce, Tomato)
This gluten-free vegan apple pie recipe will amaze you! Apple pie was one of those things that I really missed when my family had to go gluten-free and I’ve been on a mission to make a great one ever since! After years of trying, I have finally done it with this pie!
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Why you’ll love this recipe
It tastes just like the classic all-American apple pie your grandma used to make!
The crust is light, flaky, and delicious!
The apples are cooked to perfection with just the right amount of sugar and cinnamon!
No one will guess that it’s gluten-free and vegan!
Most recipes that you find for a gluten-free vegan pie do not have a top crust. They’re usually only bottom crust with some sort of crumb topping. This is because most gluten-free pie crusts don’t roll out nicely and stretch as needed for a crust on the top of the pie.
I just made this over the weekend. It came out amazing! I’ve tried gluten free vegan pies before and they were a flop. This is definitely the best gluten free vegan apple pie that I have ever made! Thanks for the great recipe!
—Willow
After numerous failed attempts, I have finally figured out a few key ingredients that make this pie crust soft and workable and bake up tender and flaky! For a breakdown of these ingredients and why they work, see the full post on gluten-free vegan pie crusts!
Note:You may be able to find a pre-made crust, but I encourage you to make this crust from scratch – it’s worth it!
The apple pie filling recipe comes from my grandmother’s friend, Hazel (who would be about 110 years old now if she were still alive.) She won many pie contests at the county fair with it and it’s been a staple in my family since before I was born. She always used wheat flour in the filling, but I have found that tapioca starch or corn starch makes a good replacement.
How to make a gluten-free vegan apple pie
Step 1 – Start by preheating your oven to 400° F.
Make the gluten-free pie crust.
Step 2 – Use my gluten-free vegan pie crust recipe to make a light, buttery, flaky crust!
Step 3 – You will need to double the recipe, one for the bottom crust and one for the top crust.
Step 4 – Roll out your bottom crust between parchment paper, peel off one side of the parchment, and flip it into the bottom of a pie dish peeling off the remaining parchment.
Make the gluten-free apple pie filling
Step 5 – Peel and cut 4 cups of apples into thin slices. (I usually use Empire or Fuji. Check out this article from Serious Eats about the best apples to use in pie.
Step 6 – Put your apple slices in a large mixing bowl, sprinkle with sugar, starch, cinnamon, and nutmeg, and toss until all the apples are evenly coated.
Step 7 – Pour the apples into the pie dish on top of the bottom crust.
Step 8 – Roll out your top crust and peel off the parchment paper, then flip it over quickly onto your pie and peel off the parchment.
Step 9 – Pinch the edges of the pie together along the sides and use your fingers or a fork to make a pretty pattern along the edge.
Step 10 – Cut a few decorative holes in the top of the pie to allow steam to escape.
Step 11 – Bake the pie at 400° F for 50 minutes and then allow to cool before slicing.
Pro Tips
Use my gluten-free pie crust recipe if you need it to be gluten-free! It is by far the best that I have tried.
Allow the pie to cool completely before cutting if you want it to come out in nice neat slices. (If you cut it when it is very hot, the pie filling will be runny).
Want some other gluten-free vegan pie recipes? Try my vegan lemon meringue pie, vegan s’mores pie, vegan chocolate cream pie, or vegan cherry pie.
More apple recipes
Vegan Apple Cake
Vegan Apple Crisp
Dairy-free Caramel Apples
Green Salad with Apples
Vegan Apple Baked Oats
Gluten-free apple pie recipe
Gluten-Free Vegan Apple Pie
Yield: 8
Prep: 30 minutesmins
Cook: 50 minutesmins
Total: 1 hourhr20 minutesmins
A classic American apple pie made gluten-free and vegan.
Gluten-free pie crust (or use pre-made)
2cups oat flour, (made with about 1 1/4 cups whole oats)
1 1/4cuptapioca starch, aka tapioca flour
1 1/2teaspoonsalt
2teaspoons xanthan gum
6tablespoonsrefined coconut oil
6tablespoonsvegan butter
2tablespoonsvodka
2tablespoonswater, (very cold)
Apple pie filling
4cupssliced apples
2/3cupvegan sugar
1/4cuptapioca starch, or corn or potato starch
1tspcinnamon
1/4tspnutmeg
Preheat the oven to 400°F (200°C).
Make the pie crust
If you don’t have oat flour, start by making some oat flour by grinding 2 1/2 cups whole gluten-free oats in your blender for about a minute until they turn to a fine powder. (This will yield about 2 cups of oat flour.)
Sift the oat flour through a wire mesh strainer or a flour sifter to remove the oat bran.
Add 2 cups of oat flour, 1 1/4 cups of tapioca starch, 1 1/2 tsp salt, and 2 tsp xanthan gum to a mixing bowl and mix them together.
Add 6 tbsp of refined coconut oil and 6 tbsp of soft margarine like Earth Balance (or 12 tbsp Earth Balance sticks). (Both need to be slightly warmer than room temperature – soft, but not melted).
Work the fats into the gluten-free flour until they are soft and crumbly. Then add 2 tbsps of water and 2 tbsps of vodka and continue to work the dough until it is soft.
Put the dough between 2 sheets of parchment paper and roll out with a rolling pin.
Peel the parchment off of one side and then flip the crust over onto the pie dish and peel off the other side.
Make the pie filling
Peel and cut 4 cups of apples into thin slices and put them in a large mixing bowl.
Sprinkle with sugar, starch, cinnamon, and nutmeg. Toss until all the apples are evenly coated and pour them into the pie dish on top of the bottom crust.
Roll out your top crust and peel of the parchment paper, then flip it over quickly onto your pie and peel of the parchment.
Pinch the edges of the pie together along the sides and use your fingers or a fork to make a pretty pattern along the edge.
Cut a few decorative holes in the top of the pie to allow steam to escape.
Bake the pie at 400°F (200°C) for 50 minutes. Allow it to cool before slicing.
Use my gluten-free vegan pie crust recipe if you need it to be gluten-free! It is by far the best that I have tried.
Allow the pie to cool completely before cutting if you want it to come out in nice neat slices. (If you cut it when it is very hot, the pie filling will be runny).
“Entered for safe-keeping. From Evelyn Tribole’s “More Healthier Homestyle Cooking.” Calories, fat and cholesterol were reduced by eliminating the oil for cooking the spinach, using fat-free cottage cheese in place of full-fat cottage cheese, and eliminating the butter. Note (my addition), vegans can create a substitute for cream cheese by straining soy yogurt to make a soy cream cheese (pour freshly made soy yogurt into two layers of cheesecloth fitted into a strainer. Next, tie up the ends to form a bag and hang the bag over your sink or over a pot for a few hours. When it has stopped dripping and is spreadable) or by mashing a block of tofu with a fork and mixing in a few teaspoons of lemon juice. When time is tight, potatoes may be cooked in the microwave according to manufacturer’s directions.”
Ready In:
52mins
Ingredients:
5
4
large potatoes
3
garlic cloves, minced
10
ounces frozen chopped spinach, thawed and squeezed dry
1
cup fat-free cottage cheese or 1 cup soy cream cheese
2
ounces parmesan cheese, freshly grated (1/2 cup, may substitute vegan parmesan substitute or Vegan Parmesan)
directions
Preheat the oven to 450 degrees Fahrenheit. Pierce the potatoes in several places with a fork. Bake for 45 minutes, or until tender.
Meanwhile, lightly coat a large skillet with nonstick spray and warm over medium-high heat.
Add the garlic and cook for 1 minute.
Add the spinach and cook, stirring frequently, for 2 minutes, or until wilted.
Stir in the cottage cheese (or soy cream cheese substitute) and the Parmesan cheese (or vegan parmesan), and cook, stirring, for 2 minutes or until the Parmesan melts.
Cut a 1-inch to 2-inch X in each potato and squeeze to open slightly. Divide the stuffing among the potatoes.
Questions & Replies
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Breakfast should always be as delightful as this vegan hash brown casserole! Bubbly, golden vegan cheese, crispy at the edges, tops a creamy and gooey potato filling. It’s wonderful for breakfast, but who’s to stop you from eating it for lunch or dinner! 😉
Casseroles are wonderful and we can’t cook enough of them in our home! Our favorites are vegan tater tot casserole and this divine vegan breakfast potato casserole, among so many casserole recipes. They are not only easy on the cook, you can also serve them for lunch and dinner.
If you’re looking for yet another kid-friendly and healthy meal idea for a weeknight dinner or a weekend breakfast, look no further than my Vegan Hash Brown Casserole.
It’s crispy and creamy and cheesy enough to make the young ‘uns happy and it’s healthy enough to warm the cockles of your heart. And if you already have some of my leftover Vegan Cream of Mushroom Soup sitting in the refrigerator, it’s an absolute breeze to make. You could even just make the mushroom soup from scratch and this would still be an easy recipe.
If you have a kid or an adult at home who won’t eat mushrooms (you know how great those cute little guys are for you and for the planet, don’t you?), this is the perfect recipe to sneak them in. I have one of those at home, my son Jay, and although he’s usually really great at sniffing out any tricks, he had absolutely no clue he was eating mushrooms as he wolfed down four servings of this casserole — yeah, four — and declared, “This is fantastic, mom!”
What we love about this vegan hash brown casserole
Cheesy
Savory
Family friendly. Everyone will love it, guaranteed.
Great for any meal. It’s perfect for breakfast or brunch but you can eat it anytime.
Protein-packed
Has veggies baked in!
How to make the best vegan hash brown casserole
You need just a handful of ingredients for this casserole. One of them is a vegan Cream of Mushroom Soup that you can make ahead.
If you have picky eaters around, the best way to make your mushrooms disappear is to chop them fine when you make the soup, instead of slicing them as you otherwise might. They’ll bake up all crispy at the top and all creamy inside and no one will be the wiser.
This is a one-pot recipe if you make it in a cast iron skillet, like I did. A 16-inch skillet works best, although you might be able to fit it into a 12-inch if that’s what you have. You will have less crispy stuff at the top, but still lots of creaminess and a whole lot of deliciousness.
I add vegan sausage to this recipe for protein, but you can leave it out and still have a great recipe. You could also add meatless crumbles.
Vegan mozzarella adds great flavor to this casserole. And all that bubbly, golden, gooey cheese looks so darn good.
The hash browns can be made at home (I usually use store-bought frozen hash browns to speed up the recipe). If you make them at home, be sure to grate them using the large holes of your grater or food processor. You don’t want the shreds to be too fine.
Finally, if you have picky eaters at home, be sure to check out more vegan recipes for kids here!
Make ahead tips
You can make this recipe, or at least a portion of it, ahead.
The vegan cream of mushroom soup can be made up to 2-3 days ahead and refrigerated. It is extremely delicious on its own, and totally worth making.
You can put together the entire casserole ahead. Don’t bake it, of course. Instead cover tightly with cling wrap and freeze. When you plan to eat it, remove from the freezer, thaw, and bake.
Substitution tips
This is not really a substitution but you can stir in two cups of chopped spinach into the recipe for even more healthfulness and nutrition. Add it with the vegan sausage, if using, in step 3.
To make this recipe gluten-free, use a gf sausage, like Beyond, or leave it out altogether.
Thyme is a fantastic flavor in this recipe, but rosemary or sage work just as well, so if that’s all you have on hand, use it.
More savory vegan breakfast recipes
Recipe
Vegan Hash Brown Casserole
Vaishali · Holy Cow Vegan
Recipe for a bubbly, golden, cheesy Vegan Hash Brown Casserole that’s crispy on top and creamy and gooey inside. Perfect for breakfast, lunch or dinner.
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Course Breakfast/Brunch/Lunch/Dinner
Cuisine American
Servings 8servings
Calories 263kcal
Equipment
Cast iron skillet or oven-proof skillet (or skillet and baking dish)
Ingredients
20ozshredded hash browns(thaw before use and squeeze out any excess water. Or use grated potatoes, grated using the large holes on the grater)
1teaspoonavocado oil or any neutral oil
1mediumonion(finely diced)
2clovesgarlic(minced)
1tsp drythyme
2(about 7 oz)vegan chipotle sausage(or vegan Italian sausage, chopped into small bits)
2cupsvegan cream of mushroom soup
8ozvegan mozzarella shreds
Salt and ground black pepper to taste
Instructions
Preheat the oven to 350 degrees F/180 degrees C.
Heat the oil and add the onions and garlic along with some salt and ground black pepper. Saute for a couple of minutes until the onion start to brown.
Add the thyme and vegan sausage and continue to saute a couple more minutes. Add the hash browns and stir to mix.
Turn off the heat and stir in the cream of mushroom soup and the mozzarella shreds. Reserve some of the mozzarella shreds to sprinkle over the top, if you wish. Before you sprinkle the mozzarella over the top, make sure you check for seasoning and add more salt and pepper to your taste. (If you aren’t using a cast-iron skillet, coat a 9 X 12 baking dish with cooking spray and turn the mixture into the dish, then sprinkle the remaining mozzarella over the top.)
Place the skillet or the baking dish into the oven and bake 45 minutes until the cheese is all bubbly and golden.
Tried this recipe?Let us know in the comments below!
About Vaishali
Hi! I’m Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
“I’ve tried several online recipes for vegan stroganoff but haven’t been wowed by any of them. I created this version and it is by far the best we’ve had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)”
Ready In:
30mins
Ingredients:
11
1
(6 cup) package pasta, egg-free ribbon noodles
1⁄4
cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
1
tablespoon Worcestershire sauce, vegan (you could leave this out, it’s not critical, but does add depth)
1⁄4
cup flour
1
cup vegan sour cream (I use Follow Your Heart)
directions
Cook and drain pasta according to package directions.
Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
Add garlic and cook for another 1-2 minutes. Remove from heat.
In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
Whisk in flour and continue cooking until sauce begins to thicken.
Return skillet to low heat and stir thickened sauce into mushroom mixture.
Stir in sour cream (don’t allow it to boil) and serve immediately over hot ribbon noodles.
Questions & Replies
I see 1/4 cup vegan butter in the ingredients but not in the recipe. Are the mushrooms sautéed in it?
There’s a “beef flavored” broth that’s vegan?
Can this freeze? I tend to batch cook for a month, and looking for new vegan recipies to cook and freeze
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O.M.G. This was one of the best vegan meals I’ve tried. Ever. Its consistency is mouth-wateringly creamy and the taste is out of this world. I followed the recipe as written apart from making my own vegan sour cream (1 cup soaked (for at least three hours) cashews, 1 teaspoon apple cider vinegar, juice of 1 lemon, blitzed to a smooth cream in a food processor – add a tiny tiny bit of water if too consistency too thick and refrigerate while you cook the recipe). Highly recommended – thank you for introducing it to me!
last time I made stroganoff was over 30 years ago, when I still ate meat. Just recently I became a vegan, my son wanted to have Polenta with lemon chicken but I persuaded him to try vegan mushroom, there were my search started. Your one was by far the easiest one to make. I used alpro coconut yogurt (couldn’t find sour cream) and gluten free soya sauce as I am Coeliac. It came out DELISH, my favourite food at the moment and it goes so well with Italian polenta. My son loved it too
This was really yummy and very easy. I would add the flour at the stage when the mushrooms and onions are still gently frying and add the liquid slowly while stirring, or make a roux and add it that way. I also added about two teaspoons of Dijon mustard. You can use Swiss Browns instead of Portabellos.
This is REALLY good. This is also one of the very few recipes I did not tweak while cooking, and it turned out incredible. I am vegan and love all the vegan recipes and foods I find but this is the creamiest sauce I have had since becoming vegan and am in love with it. If I wasn’t told otherwise, I would honestly believe this is a dairy based sauce. My non-vegan boyfriend is also a big fan. Will absolutely be making again!
I am a terrible, terrible cook. Terrible. But this turned out fantastic just as written. I see others commenting about adding dill, thyme, white wine next time. Those all sound great, too. But even if you didn’t use those ingredients, it was awesome. I do a gluten free diet. When I added the all purpose gluten free flour, it got all goopy. No problem, though. I poured the stock through a strainer and left the goop behind. The thinner stock worked just fine. Tasted great with gluten free pasta. I am adding this to the rotation of the two (now three!) meals I can make and not screw up!
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Do not under any circumstance add flour to hot broth…reserve some prior to heating and mix into a paste then add to the heated broth to avoid clumps in the sauce.
After complete, I tossed is some green onions!
Instead of cooking the broth separately, add the flour slowly to the mushroom mixture. Once incorporated, add the broth mixture (broth, Worcestershire, S&P) slowly.
Perfect! I used So Delicious coconut yogurt in place of the sour cream. Also garnished with fresh parsley and cracked pepper. Big hit with everyone!
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Creamy and comforting – this is hands down the Best Vegan White Mac and Cheese! This only takes 20 minutes to put together and is a crowd pleaser!
Mac and cheese has been the single hardest recipe for me to recreate. I have tried tons of recipes, and there is just always something “off” about them. I don’t know about you, but the thought of making potatoes and carrots into a cheese-like substance sounds pretty far off the mark.
And that’s why when creating this recipe I went back to my roots.
When making traditional mac, you start off with a roux – butter and flour. Well, that’s simple enough. Vegans have already mastered butter.
TSV TIP: My favorite vegan butter is Earth Balance.
Next, we’ll add in some non-dairy milk (unsweetened, of course – we don’t want vanilla flavored sauce) and vegan cream cheese.
Cream cheese is another ingredient that I think vegans have mastered.
TSV TIP: My favorite vegan cream cheese brands are Trader Joe’s, GoVeggie, Tofutti and Kite Hill.
This is going to make the sauce super creamy and give it that cheesy texture.
At this point, other vegan recipes would call for a butt-load of nutritional yeast. I know I may stand alone in the vegan community when it comes to my opinion on nutritional yeast, but that stuff tastes NOTHING like cheese. I know it has nutritional value, but I can’t get past the weird flavor.
SO, to achieve that cheesy flavor, we are going to use vegan parmesan!
The final step is just to add in your spices. And this is where you will make this dish your own. Start off with my recommended measurements and then adjust to your liking.
Want more spice? Add in some red pepper flakes (I also like hot sauce). Need more acid? A little more lemon juice will do the trick.
You could also throw in some vegan chicken to make this even heartier.
Whether you add anything or keep it exactly as written, this is sure to be one of your go-to comfort meals!
Need more mac and cheese inspo? Check out my Baked Vegan Mac & Cheese with a bacon and shallot breadcrumb crust!
Creamy and comforting – this is hands down the Best Vegan White Mac and Cheese! This only takes 20 minutes to put together and is a crowd pleaser!
Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and place pot back on the stove over medium-low heat.
Add butter to the pan. Once butter has melted, add garlic and sauté for 30 seconds. Add flour and whisk until smooth and bubbly.
Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add parmesan, white pepper, ground mustard, garlic powder, lemon juice, salt, pepper and tabasco. Stir to combine and taste sauce. Adjust seasoning as needed.*
Add pasta to sauce and stir to combine.
Serve with any of the optional toppings and enjoy!
*Need some acidity? Add in more lemon juice. Want it a little spicier? A few more hits of tabasco should do the trick.
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