Author: PatagoniaLlami

Vegan Crab Bites
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December 22, 2018 By Melissa Huggins / 18 Comments
This post contains affiliate links. Read my disclosure policy here.

Fast, easy, and utterly delicious – these Vegan Crab Bites are the perfect party appetizer. They can be served hot or cold and take 20 minutes to prepare.

If you’re going to a party, but have no idea what to bring, you’ll definitely want to make these Vegan Crab Bites. They are a crowd favorite!

Who can resist a creamy dip tucked inside a crispy shell? Nobody can! So, they’ll be a hit at your next party and disappear fast!

I’m making two batches for a family gathering along with a platter of Vegan Cheddar Cheese, Herb Crackers, and Vegan Pepperoni. I don’t have to worry about heating anything up and can focus on having fun.

To make these delicious bites, you’ll just have to pick up pre-made phyllo shells, hearts of palm, and some pantry staples. So simple!

Are phyllo cups vegan?

Yes, most store-bought brands are accidentally vegan, just double check before you purchase. I buy Athens Foods Phyllo Shells and I usually find them at Walmart in the frozen section.

How to make Vegan Crab Bites

(full printable recipe in the card below)

STEP 1

Add the hearts of palm to a Food Processor and give 3-4 long pulses until shredded. Don’t over process – the mixture should have a crab-like consistency.

STEP 2

To a large bowl, add the mayonnaise, mustard, Worcestershire sauce, kelp, Old Bay Seasoning, parsley, garlic, onion, salt & fresh cracked pepper. Combine everything well.

STEP 3

Now add the shredded hearts of palm and combine everything well. Taste for seasoning and add more if needed.

STEP 4

Using a small spoon, fill each shell with mixture. Top with fresh-cut parsley if desired. Serve right away or chill in a covered container until ready to serve.

Add on ideas:

For richer stuffing, you can swap out ¼ cup mayo for a ¼ cup Vegan Cream Cheese or Vegan Sour Cream.

Add fresh-cut greens like chives, dill, parsley and green onion to the mixture (or as a garnish).

For extra flavor, you can add ¼ teaspoon of cumin, crushed red pepper, coriander, cayenne pepper or paprika.

How to turn these Vegan Crab Bites into a hot appetizer

It’s so easy! Here’s what you’ll need to do:

Preheat oven to 375° F (190° C)

Prepare the mixture the same way

Fill the phyllo cups and add a sprinkle of panko breadcrumbs on top

Bake for 10-12 minutes until filling is heated throughout and breadcrumbs are golden

Look for more small bites? Here are my faves:

Vegan Spinach Artichoke Cups

Crabless Vegan Stuffed Mushrooms

Vegan Mozzarella Sticks

Vegan Lettuce Wraps

I’d love to hear from you

If you make these Vegan Crab Bites, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Recipe

Vegan Crab Bites

Fast, easy and utterly delicious ~ these Vegan Crab Bites can be served hot or cold and take 20 minutes to prepare. It’s the perfect party bite!

Prep Time20 minutes

Total Time20 minutes

Course: Appetizer

Cuisine: American, Vegan

Servings: 6 people

Calories: 211kcal

Instructions

Add the hearts of palm to a food processor and give 3-4 long pulses, until shredded (you may need to shred in two batches depending on the size of your processor). Don’t over process – the mixture should have a crab-like consistency. (*see photo above)

To a large bowl, add mayonnaise, mustard, Worcestershire sauce, kelp, Old Bay Seasoning, parsley, garlic, onion, salt & fresh cracked pepper. Combine well.

Add the shredded hearts of palm to the bowl and combine well. Taste for seasoning and add more if needed.

Using a small spoon, fill each shell with mixture. Top with fresh-cut parsley if desired. Keep covered in the refrigerator until ready to serve. Enjoy!

Notes

If you can’t find kelp granules, you can use dulse flakes, dulse granules or break up a small piece of nori. If you don’t want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious!

For a richer stuffing, you can swap out ¼ cup mayo for a ¼ cup vegan cream cheese or vegan sour cream (soften cream cheese before using).

Fills about 26-30 shells depending on how much you stuff them.

You can make filling the day before, just cover and pop it in the fridge.

If you don’t have a food processor, you can shred the hearts of palm with a fork.

If you’d like to turn these into a hot appetizer, you can find the instructions in the post above.

Nutrition

Serving: 5pieces | Calories: 211kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1.4mg
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April 10, 2025
VEGAN APPLE CRUMBLE
Ingredients:
- 1. 6 apples slices thinly, cores removed.
- 2. Cinnamon
- 3. 1 cup of brown sugar
- 4. 1/2 cup of vegan butter
- 5. 3/4 cup of flour
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April 10, 2025
Vegan Coleslaw
June 12, 2018

This easy vegan coleslaw recipe tastes just like the classic! Creamy vegan coleslaw dressing gets whisked together and drizzled over shredded cabbage and carrots for the perfect side dish for a BBQ.

School is out and suddenly summer is in full swing. The weather has been hot and sunny, which makes me so happy since we are usually hit with the notorious “June Gloom.” Summer has me craving BBQ. It’s funny how that happens. It seems like it’s not just me – I’ve gotten a lot of requests for vegetarian and vegan BBQ recipes lately. While I typically try to share recipes that are on the more creative side, this week we have some standard American classics for summer BBQs. Sometimes my simplest recipes are the biggest hits – like my homemade salsa!

I’ll be sharing back-to-back classic side dishes this week, starting with this vegan coleslaw recipe. Coleslaw is one of those things I don’t make very often, but is so quick and easy, I wonder why I don’t. It’s an American BBQ staple and possibly a little more kid-friendly than the average salad. Have you ever made your own coleslaw? This vegan coleslaw is done in about 5 minutes. It’s creamy, a little sweet, and a little tangy. Coleslaw is like the comfort food of salads. Serve it with veggie dogs (I used Field Roast), baked beans, watermelon, and corn like I did, or your favorite dishes. Veggie Kabobs with Homemade Teriyaki Sauce would go nicely too.

Vegan Coleslaw Dressing

Classic coleslaw has two basic components: shredded cabbage and a creamy coleslaw dressing. Coleslaw dressing gets its creaminess from a mayonnaise base. Making a dairy-free and egg-free coleslaw is very easy to do if you can find vegan mayo. I just check the back of the jar and choose the ingredient list I’m most comfortable with. If you are a mayo-hater, I think you could make a coleslaw using yogurt (you’d want to omit or reduce the tangy vinegar though) or some pureed avocado. I haven’t tried those myself though! This vegan coleslaw dressing is made with creamy vegan mayonnaise, maple syrup, apple cider vinegar, salt, and pepper.

For the cabbage base, you can shred green cabbage and a carrot or buy pre-shredded slaw mix. Here I used Trader Joe’s Organic Shredded Green & Red Cabbage with Carrots. The purple cabbage adds such nice color. I also really like their broccoli slaw, but we’re keeping this post classic so I’ll save that one for another day.

Whisk the coleslaw dressing ingredients together in a small bowl and place the cabbage and carrots in a larger bowl. This all takes literally 2 minutes!

Pour your vegan coleslaw dressing over the slaw and mix in!

Ways to Use Coleslaw

Classic coleslaw is perfect as a side, of course, but there are other ways you can use it too.

Top veggie burgers or Jackfruit Sliders

Use in wraps and sandwiches

Creative Coleslaw Recipes

Craving something different? Try these!

Asian Cabbage Salad with Ginger Dressing

Easy Mexican Coleslaw on FoodieCrush

Honey Mustard Brussels Sprouts Slaw on Cookie and Kate

Cuban Slaw from Wholefully

Ingredients

4 cups shredded cabbage (or 1 9-oz. bag)*

1 shredded carrot*

1/2-1 tablespoon maple syrup

2 tablespoons apple cider vinegar

¼ cup vegan mayonnaise

pinch of salt and pepper to taste

Instructions

Place the shredded cabbage and carrot into a salad bowl.

In a small bowl, whisk together the maple syrup, apple cider vinegar, mayonnaise, salt and pepper. I like to start with a small amount of syrup (1/2 tablespoon) and gradually sweeten to taste. You can always add more, but you can’t take any out.

Pour the coleslaw dressing over the slaw and toss to combine.

Notes

*I used a 9-oz. bag of Organic Shredded Green & Red Cabbage with Orange Carrots from Trader Joe’s. You can use this instead of the cabbage and carrot. This recipe makes a smaller family sized amount. Double for parties. Make ahead tip: coleslaw can be made up to 4 hours in advance and refrigerated. Nutrition information is approximate and calculated by a third party app. I am not a nutritionist and can’t guarantee accuracy. If your health depends on nutrition facts, please calculate again with your exact ingredients.

Nutrition Information:

Yield: 4

Serving Size: 1/4 recipe

Amount Per Serving:

Calories: 68Carbohydrates: 8gFiber: 2gSugar: 4gProtein: 1g
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April 10, 2025
Best Vegan Ranch Dressing
“This is so good that I make a bowl of this along with regular ranch for buffets and this one gets eaten up immediately by everyone.
Perfect for a dip or salad dressing.”

photo by May I Have That Rec

Ready In:

14mins

Ingredients:

6
1

cup vegan mayonnaise

¹⁄₂

teaspoon garlic powder

¹⁄₂

teaspoon onion powder

¹⁄₄

teaspoon black pepper

2

teaspoons parsley, chopped

¹⁄₂

cup unsweetened soymilk
directions

Whisk all ingredients together and chill before serving. Add a little more soy milk if you need to thin dressing.
Questions & Replies

Can I use rice milk instead of soy milk?

Can I use rice milk instead of soy milk? I don’t tolerate soy milk very well (not allergic, and I can have some products make with it, but a friend I would be sharing this with is allergic)

Can I use rice milk instead of soy milk? I don’t tolerate soy milk very well (not allergic, and I can have some products make with it, but a friend I would be sharing this with is allergic)

Can I use rice milk instead of soy milk? I don’t tolerate soy milk very well (not allergic, and I can have some products make with it, but a friend I would be sharing this with is allergic)

I made this recipe and it turned out well for the most part, but it has more of a mayonnaise-tasting flavor than I’d like. Anyone have any thoughts on how to balance it out better so that the mayonnaise taste doesn’t come through as much? Maybe adding more soy/almond milk or adding apple cider vinegar? Or maybe using a different brand of vegan mayo? I used Hellman’s vegan mayonnaise and I think it might have a bit more flavor than the Follow-Your-Heart Vegenaise I would normally use.

see 3 more questions
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Great vegan ranch dressing. If you omit the vegenaise and soy milk and replace it with non diary sour cream, Voila!! you have a great vegan ranch dip. Very versatile recipe.

I substituted silken tofu for the soy milk and it make an even thicker dip. Great for carrots, etc.

This is so much better than any commercial ranch dressing I have tried. Thanks so much.

This is SO amazing!!! Thank you so much for this recipe!!!!

see 84 more reviews
This is very good, But to me it was missing something. So I looked at Also used rice milk instead of soymilk!

I used unsweetened almond milk instead of soy, added 1/2 teaspoon of apple cider vinegar, then put in a few shakes of oregano and basil. Tangy ranchy-herby goodness!

I made this with unsweetened Almond milk and added Chipotle peppers in adobo sauce and put it in the NutriBullet for a few second… Yum Chipotle Ranch.

This is an outstanding recipe and is probably great for anyone new to the whole “vegan” scene. I got a hankering for broccoli and ranch this evening and whipped some of this up, and I could hardly tell a difference between this and non-vegan ranch. The only change I made was to add lemon pepper instead of black pepper to give it a bit more tang. Totally hit the spot.

I substituted silken tofu for the soy milk and it make an even thicker dip. Great for carrots, etc.
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April 10, 2025

Vegan Mug Brownie

A delicious and easy vegan mug brownie dessert!

Submitted by
TheBlondeBaker

Published on June 19, 2020

Cook Mode
(Keep screen awake)

Ingredients

Original recipe (1X) yields 1 servings

¼ cup whole wheat flour
2 teaspoons white sugar, or to taste
2 teaspoons unsweetened cocoa powder
¼ teaspoon baking soda
1 pinch salt
¼ cup water
2 tablespoons canola oil
⅛ teaspoon vanilla extract
2 teaspoons vegan chocolate chips (such as Enjoy Life®)

Directions

Whisk whole wheat flour, white sugar, cocoa powder, baking soda, and salt together in a microwave-safe mug. Stir in water, canola oil, and vanilla extract. Fold in chocolate chips.
Microwave until fully cooked, 50 seconds to 1 minute.

Nutrition Facts (per serving)

485	Calories
37g	Fat
43g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 1
Calories 485
% Daily Value *
Total Fat 37g	48%
Saturated Fat 7g	36%
Sodium 474mg	21%
Total Carbohydrate 43g	16%
Dietary Fiber 8g	27%
Total Sugars 9g
Protein 6g	12%
Calcium 17mg	1%
Iron 2mg	9%
Potassium 181mg	4%

* 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.

April 10, 2025

Chocolate Almond Butter Pretzel Bites (Vegan, Gluten Free)
This post may contain affiliate links. Please see our disclosure policy.

Chocolate Almond Butter Pretzel Bites (V+GF): an easy 3 ingredient recipe for a sweet snack packed full of protein and chocolate flavor. Vegan and Gluten Free.

Do you ever get hit with a HUGE craving for snacks? Like, if you don’t get to snack this instant, you’ll go rabid bear on someone and their camping cooler full of goodies?

Show of hands? I see your hand and I throw it a high-five. ‘Cause… that’s me. All the time. Yeah, I’m hungry and I’m not ashamed. It’s a sign of vitality, uh… or something. Let’s not think too much about that one.

In any case, with my “condition,” I’m always on the hunt for snacks. And since I’m not made of moola, or have a super fantastical snack vending machine in my living room (WOW), I’m always cooking up ideas for snacks. Especially ones I don’t feel guilty about.

Ya feel me?

In college, this constant need for snacks put me in some… erm, interesting positions. I really didn’t understand the people I hung out with. They could go for like 8 hours without eating. Like, seriously? To this day I still can’t believe it.

Anywho, oftentimes, I’d be napping studying at the library, barely able to focus on all of that super tiny font, high brow academic babble about… stuff (official college term). My eyes would be wandering around the library, searching for something interesting. My friends would be off, I dunno, not eating somewhere. And there I was, trying to plump up my backpack, doing my best to will it into a fluffy, nap-worthy travel pillow.

My only saving grace was snacks. Oh, the snacks! Honestly, what is college without snacks, coffee and the occasional libation?

Okay, but here’s the thing. Truth time: you couldn’t eat in the library. What the?!?

I know, I know. This isn’t news. This isn’t even old news. But folks were hungry. And folks really didn’t want to sit in that one smelly area with all of the rabid bear (not me) snack-crazed people who were just goofing off in the food-allowed area. Ahem. I was, you know, serious about studying… not snacking!

So what did I do, you ask? I energetically packed all of my snacks in my backpack/travel pillow. I made sure to pack each little grouping in quiet, low-rustling baggies. In the library, in between napping—I mean studying—I would elegantly open up my backpack. I’d rustle some important-looking papers, then casually duck my head into my backpack and quickly stuff my mouth full of snacks.

Because. I’m a rabid bear, apparently.

Literally, one time (or more, I don’t like to recall), a friend would walk by, all ready to chat. Not hungry at all, of course. Said friend would walk up to me, whilst my head was in my snackpack, start asking all kinds of highly unnecessary questions requiring highly unnecessary elaborate responses, and I’d be like… a straight-up chipmunk with its cheeks full of acorns.

And just as attractive. Obviously.

Needless to say, there were occasions where I just could not hold it in, and I burst out laughing. The clean up was not cute. This is why I do not recommend doing this. Ever. Because I’ve already embarrassed myself enough for the two of us. Don’t you think?

And needless to say, people learned to never approach the crazy lady me at the library. Like ever.

The moral of this story? Enjoy these chocolate almond butter pretzel bites outside of the no-food library zones. OUTSIDE. Eat them joyously, freely and proudly in eating-appropriate areas. And just leave all of the embarrassing stuff to me.

Okay? 😉

Side note, how great would these snacks be using some of this Whipped Homemade Almond Butter from Food Faith Fitness. Just be sure to swap the honey for maple syrup to make it vegan. Also, I’m finding myself going all googly-eyed over this sunbutter mousse (no-bake, kid-approved) recipe from Allergylicious! Yep, they’re totally calling to the kid in me!

Check it out, these Chocolate Almond Butter Pretzel Bites are:
- made with just 3 ingredients
- so easy to make
- perfect for snack attacks
- vegan and gluten free
- great for satisfying chocolate cravings
- full of energy-boosting protein
- crunchy and soft, all at once
- appropriate for enjoying (not at the library)
This recipe is about as easy as it gets. Enjoy!

☀︎ Click below to Pin ☀︎

☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
Line a large baking sheet with wax paper, parchment paper or greased foil. Lay half of the pretzels out on the prepared sheet, evenly spaced apart. Clear space in the freezer for the sheet.

Two methods for making filling: Use the double boiler method or the microwave method. For the microwave method: in a medium, microwave safe bowl, add chocolate chips and almond butter. Place in the microwave and heat for 30 seconds. Stir. Heat again in 20-30 second increments until the chocolate chips are just softened. Be careful not to overheat. Remove from the microwave and stir until smooth and well incorporated.

Using a small spoon, scoop the chocolate almond butter mixture onto one pretzel. Drop enough mixture to fill in the pretzel. The more you scoop, the thicker the filling will be. I like to add just enough for a thick filling, but not so much that there’s overflow. Using the remaining pretzels, place one pretzel over the filling. Press down lightly to make a pretzel bite.

Repeat until you’ve made all of the pretzel bites. Place the sheet into your freezer for 1 hour.

Remove from the freezer. Enjoy!

– Store in an airtight container in the refrigerator for 1-2 weeks.

– Room temperature storage: the pretzel bites will be slightly soft, but still portable. Wrap in wax paper, parchment or plastic, then pack in a hard container to bring it on the go.

– Store in the freezer for 3-4 weeks.

Course: Gluten Free, No Bake, Snacks, Vegan
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.

Almond Butter Lovers alert: you’ll love my No Bake Almond Butter Coconut Bites (Vegan, Gluten Free). So easy to make and simply delicious.

You’re just 10 minutes away from glazed, crunchy snacktastic goodness. Try my Maple Sesame Almonds (Vegan, Gluten Free).

What’s your most embarrassing snack attack story?

I can’t wait to hear your responses.

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Hi there!

I’m Demeter, it’s nice to meet you! Here, you’ll find easy recipes that are fun & approachable. I love cozy movies, a good mystery, and chocolate. Welcome!

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April 10, 2025
Vegan Breakfast Hash
This vegan hash is hearty, delicious, and ready in just 25 minutes! Start the day right with crispy potatoes and wholesome veggies, all cooked in 1 pan.

Whether on its own, topped with various sauces and herbs, served with your other favorite dishes, or even inside a tortilla as a quick breakfast burrito filling, this vegan breakfast hash will surely have you excited to get out of bed.

Fuel up for a busy day with a flavorful and healthy plant-based meal that won’t leave you with a sink full of dishes to wash!

Eat like a king and pair this delicious potato hash recipe with other healthy and satisfying plant-based breakfast dishes like tofu scramble and vegan French toast!

Why You’ll Love This Vegan Hash Recipe

This vegan hash is perfect for busy mornings because you can cut the ingredients the night before, and the dish is all made in just one pan!

This vegan breakfast hash will keep you full and satisfied with its nutritious and flavorful mix of produce.

This healthy plant-based recipe is a great way to use whatever veggies and plant-based ingredients you already have! It’s customizable and goes well with various toppings and other breakfast items for a complete meal.

Ingredients And Substitutions

Extra virgin olive oil – For cooking the vegetables. You can also use avocado oil or, for a more flavorful vegan breakfast hash, vegan butter makes an excellent alternative for cooking oil.

Red potatoes – Any kind of potato will work, but red potatoes are a favorite when it comes to hash because they don’t easily fall apart.

Vegan sausage – Tempeh is another satisfying plant-based protein for vegan breakfast potato hash!

Salt, black pepper, smoked paprika, and seasoned salt – We’re keeping things simple for the seasonings in this vegan potato hash. For depth of flavor, you can give the hash a savory boost with vegan parmesan cheese, or red pepper flakes for a little kick.

Black beans, mushrooms, and baby spinach – Feel free to substitute or add extra veggies! Besides button mushrooms and baby spinach, you can use portabella mushrooms and other leafy greens like kale. Black beans are great for added texture and vegan protein, but chickpeas will also be tasty.

Salsa, vegan sour cream, and green onions – Use your favorite toppings in this vegan potato hash recipe! Avocado slices, hot sauce, vegan ranch, vegan cheese, vegan bacon bits, and cilantro are some delicious options to try.

Tips For Making This Recipe

Partially Thaw the Frozen Sausage

If your vegan breakfast sausage is frozen, add it to the pan before the potatoes to let it partially thaw.

Air Fry For Crispy Potatoes

If you like crispier potatoes for your vegan hash, you can air fry them at 400°F for 30 minutes, tossing them every 10 minutes. Make sure to cut them into uniform cubes and arrange them in a single layer in the air fryer basket.

Add More Veggies

Add your favorite produce or even leftover veggies to your vegan breakfast hash! Some yummy additions are zucchini, carrots, yellow squash, green asparagus, Brussels sprouts, cherry tomatoes, and bell peppers!

Vegan Breakfast Hash Recipe FAQs

What kind of potatoes are best for hash?

This vegan potato hash is made with red potatoes because their skins turn nice and crispy while their insides are tender and creamy. You can also use starchy potatoes like Russet potatoes if you want the cubes to hold their shape well or Yukon Golds for potato cubes that stick together in the pan.

Should I peel potatoes for breakfast hash?

No! This vegan breakfast potato hash is made with thin-skinned red potatoes, so you don’t really need to peel them. But of course, it’s still up to your preference.

Can you cut potatoes ahead of time?

Sure. You can cut the potatoes the night before, soak them in a bowl of water, then place them in the fridge. Pat the soaked potatoes dry before cooking.

How long does breakfast hash last in the fridge?

This vegan breakfast hash with veggies lasts in an airtight container in the fridge for 4 to 5 days.

Can you reheat breakfast hash?

Of course! You can reheat your potato hash on the stovetop or pop it in the microwave at 30-second intervals.

More Delicious Vegan Breakfast Recipes

Vegan Breakfast Casserole

Vegan Eggs Omelette

Vegan Breakfast Burrito

Oatmeal Pumpkin Breakfast Bowl

Whole Wheat Vegan Pancakes

I found this recipe for Low Fat Baked Sweet Potato Fries that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Vegan Hash

This vegan hash is hearty, delicious, and ready in just 25 minutes! Start the day right with crispy potatoes and wholesome veggies, all cooked in 1 pan.

Louisa

Heat the oil in a large skillet over medium heat.

Add the potatoes and breakfast sausage. Season with salt and pepper and cover. Let the potatoes and sausage cook for 10 to 15 minutes, stirring occasionally.

Once the potatoes are fork-tender and browned on the edges, add the black beans, mushrooms, paprika, and seasoned salt. Cook for another 5 minutes until the mushrooms release their juices and everything is warmed through.

Once everything is cooked through, add the spinach, stir, and cover. Allow the heat to wilt the spinach for a couple of minutes.

Serve vegan hash with salsa, vegan sour cream, and green onions. Enjoy!

If your vegan breakfast sausage is frozen, add it to the pan before the potatoes to let it partially thaw.

If you like crispier potatoes for your vegan hash, you can air fry them at 400°F for 30 minutes, tossing them every 10 minutes. Make sure to cut them into uniform cubes and arrange them in a single layer in the air fryer basket.

Add your favorite produce or even leftover veggies to your vegan breakfast hash! Some yummy additions are zucchini, carrots, yellow squash, green asparagus, Brussels sprouts, cherry tomatoes, and bell peppers!
Louisa

Louisa Moje of HappyFoodHealthyLife is a foodie, fashion enthusiast, pharmacist, and toddler mom. She shares her love for delicious recipes, fashion (of course), beauty, her African heritage, and family with her audience. Louisa is also a food, fashion, and travel writer for MSN and an Amazon A-List Livestream Host.

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April 10, 2025
Peanut Butter Lovers Vegan Muddy Buddy
When Bell Plantation sent me some samples of their powdered peanut butter, PB2, I got to thinking about some fun recipes to use it in. So far it has been used in smoothies, a Thai peanut sauce and this highly addictive vegan muddy buddy recipe.

Ingredients:

1 cup vegan dark chocolate chips

1/2 cup creamy organic peanut butter

1/4 cup vegan margarine ( I used Earth Balance)

1 box rice cereal squares

1 cups powdered sugar

1/2 cup PB2

Directions:

Combine the chocolate chips, peanut butter, and margarine in a microwave-safe bowl.

Heat for about 2 minutes, or until melted.

Combine the powdered sugar and PB2 is a bowl and mix thoroughly.

Place the cereal in a large bowl or food safe plastic bag and slowly add chocolate mixture. Stir or gently shake until all cereal is coated.

Add the powdered sugar/PB2 mixture and shake to coat.

You can put it all in the freezer to harden the chocolate or just start eating!
Peanut Butter Lovers Vegan Muddy Buddy

Recipe Type: Snack

Cuisine: Vegan

Author: Gayle

Prep time: 5 mins

Total time: 5 mins

Serves: 5

Ingredients

1 cup vegan dark chocolate chips

1/2 cup creamy organic peanut butter

1/4 cup vegan margarine ( I used Earth Balance)

1 box rice cereal squares

1 cups powdered sugar

1/2 cup PB2

Instructions

Combine the chocolate chips, peanut butter, and margarine in a microwave-safe bowl.

Heat for about 2 minutes, or until melted.

Combine the powdered sugar and PB2 is a bowl and mix thoroughly.

Place the cereal in a large bowl or food safe plastic bag and slowly add chocolate mixture. Stir or gently shake until all cereal is coated.

Add the powdered sugar/PB2 mixture and shake to coat.

You can put it all in the freezer to harden the chocolate or just start eating!
What is PB2? PB2 is a powdered peanut butter that has 85% less fat than traditional peanut butter. It can be mixed with water to make a spreadable peanut butter mixture or added to recipes. It has only 45 calories in a 2 Tablespoon serving and is loaded with peanut butter flavor. You can find PB2 at your local grocer or order it online HERE.

What is your favorite peanut butter recipe?

Find more great recipes on this linky!
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April 10, 2025
Vegan No-Bake Cheesecake
Last month my dairy-intolerant cousin and I were lamenting over how much we miss cheesecake. I’m sure we are biased, but our family’s recipe is pretty much the best. Ever.

I grew up eating it at nearly every holiday and many birthdays too. Chocolate cake is fine, but I preferred a birthday cheesecake. Nowadays, there are very few foods that I miss from my pre-lactose-free-life, but cheesecake is definitely one of them.

So I made it a personal mission to attempt a vegan version.

Admittedly, it’s nothing like a “real” cheesecake, but when it comes to veganifying traditional meals, I’ve found capturing the essence is better than trying to replicate the real deal. I mean, seriously, without actual cheese, how could anyone expect a dairy-free dish to hold up next to it’s counterpart.

This is my no-bake vegan version of the famous dessert.

Vegan No-Bake Cheesecake (v, gf – makes 2 individual 10 oz. ramekins)

Ingredients:
- 7 oz. (1/2 a normal package) soft tofu, drained only (not pressed)
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 4 tbsp vegan cream cheese (I used Follow Your Heart’s vegan cream cheese alternative)
- 6 strawberries, sliced
- dried fruit/nut crust (I used my tropical fruit powerball recipe)
Directions:

I made the crust using this recipe/method. Then I pressed the dried fruit/nut mix into the bottom of the individual ramekins.

Alternatively, you could go the lazy route and just smash a few warmed Larabars into the bottom.

The “crust” cooled and set in the fridge while I prepped the inside part of the cheesecake.

I think FYH’s vegan gourmet cream cheese alternative is a great vegan cream cheese. It’s thick and fatty and has a very rich and creamy flavor. It’s delicious. It also lacks the weird salty aftertaste that I’ve found other non-dairy versions to have (ahem, Tofutti).

I pulsed the cream cheese, tofu, vanilla, and maple syrup in a magic bullet until it was thick and smooth.

Soooo creamy!

Then I poured the cheesecake part onto the chilled crust.

Smoothed it out.

Then added the sliced strawberries on top.

Taste aside, how cute does it look?!?

Then I returned the ramekins to the fridge to set (at least 20 minutes).

After dinner, Kyle and I split one while watching last week’s episode of True Blood.

It was great. Definite cream cheese flavor with sweet tones. The strawberry made it fresh and summery and the crust definitely balanced out the rich creaminess. Kyle and I both enjoyed every bite. And splitting one means there’s still one more left for tonight 🙂
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April 10, 2025
Super Easy Vegan Mac and Cheese
This super easy vegan mac and cheese for one is the perfect meal for your kid’s lunch or a comfy evening alone on the couch! There’s no need to buy expensive pre-made mixes or individual frozen meals when you can whip this up in minutes with a few simple ingredients!

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Sometimes my kids want some mac and cheese for a snack, but I don’t feel like making a full meal for the whole family. I just need a serving or two for them that I can make quickly.

I came up with this quick and easy vegan cream cheese-based mac and cheese recipe. It’s truly the easiest way possible to make some dairy-free mac and cheese!

❤️ Why I love this dairy-free mac & cheese

This mac n cheese is crazy easy to make! You can whip it up in less time than it takes to boil the macaroni. The cheese sauce is gluten-free, dairy-free, and nut-free! Plus, you can make as much or as little as you would like.

🧾 Ingredients and substitutions

Macaroni – or any other shape pasta that you wish.

Vegan Cream Cheese – you can use any store-bought brands like Tofutti Trader Joe’s or you can use my recipe for homemade tofu cream cheese. (It’s very easy and can be made in about 5 minutes).

Water – to thin out the cream cheese mixture.

Nutritional Yeast – for a cheesy flavor. Nutritional yeast is a yellow flaky powder that is sold in most health food stores or large grocery stores. It’s not the same as brewer’s yeast.

Salt – for flavor.

Tumeric – for color.

🔪 Helpful tools

You just need a bowl and a fork to make the cheese sauce, plus a pot to boil the macaroni.

🥄 How to make mac & cheese with vegan cream cheese

Step 1 – Boil your choice of macaroni according to package directions.

Step 2 – Mix vegan cream cheese with some water, nutritional yeast, and spices listed below, and you have your cheesy sauce ready to go.

Step 3 – Drain the macaroni.

Step 4 – Mix the hot macaroni with the sauce, and serve.

In about 10 minutes, you can have a bowl of dairy-free mac and cheese for one!

Make it a totally kid-friendly meal and add some veggies dipped in my homemade vegan ranch!

👩🏻‍🍳 Pro Tips

This is a fun recipe for kids to make themselves! They will just need some help with boiling and draining the pasta, but they will love making the cheese sauce on their own.

You can just scoop out a tablespoon of the boiling cooking water to add to the cheese sauce.

❓ Frequently asked questions?

How to make vegan mac and cheese with cashews?

Pour my cashew cheese dip overcooked macaroni for a rich and creamy alternative made with cashews.

How to make healthy mac and cheese from veggies?

If you want a healthier alternative, use my veggie cheese sauce recipe to make a cheese sauce from carrots and butternut squash. Make a protein-packed version using my tofu mac and cheese recipe.

🌾Gluten-free casein-free mac and cheese for 1

If you need it to be gluten-free, simply use gluten-free macaroni. Be sure to buy a gluten-free vegan cream cheese too, and you will have a gluten-free and dairy-free meal your kids will love!

Check out all of my vegan cheese recipes and my vegan cheese cookbook too!

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan mac and cheese for 1 recipe

Easy Vegan Mac and Cheese for One

Yield: 1

Prep: 2 minutes

Cook: 8 minutes

Total: 10 minutes

An easy way to make vegan mac and cheese for one person in just minutes with a few simple ingredients.

Boil macaroni or your choice of pasta according to package directions.

Mix 2 TBSP vegan cream cheese, 1 TBSP water, 2 tsp nutritional yeast, a dash of turmeric, and a dash of salt in a serving bowl.

Drain the macaroni, mix the hot macaroni with the sauce. Stir well and serve.

This makes 1 individual serving.

Adjust the blue number of servings in this recipe card to help calculate larger amounts.

Scoop a tablespoon of boiling pasta water to add to the cheese sauce.

Serving: 1cup, Calories: 362kcal, Carbohydrates: 57g, Protein: 13g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 160mg, Potassium: 239mg, Fiber: 5g, Sugar: 3g, Vitamin C: 1mg, Calcium: 35mg, Iron: 2mg

*This recipe was originally published on August 15, 2017. It was updated on February 17, 2020, to include new images and more detailed information.
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April 10, 2025