Author: PatagoniaLlami

Vegan Loaded Baked Potato Bowls
Hearty vegan potato casserole is fully loaded with all of my favorite baked potato toppings — like broccoli, cheese, and bacon — in creamy vegan sour cream sauce.

Prep Time15 minutes

Cook Time30 minutes

Total Time50 minutes

Jump to:

Ingredients and substitutions

How to make vegan potato casserole

Helpful tips

How to store and reheat

More vegan potato recipes

📖 Recipe

If you listen to my podcast, Talkin’ Tofu, you know that my family loves a baked potato. This vegan potato casserole was me trying to mix things up a bit while still pandering to our obsession.

This dish has all of the toppings you love on a baked potato, but in comforting casserole form. The potatoes are tossed with your favorite baked potato toppings — like broccoli and bacon — in a cheesy, vegan sour cream sauce. Then, you top it with gooey vegan cheddar and bake.

It’s a warm-you-up meal that you are going to love!

Vegan potato casserole is just an amazing combination of flavors and textures that makes such a satisfying dinner.

Ingredients and substitutions

diced potatoes – Use any sort of potatoes you like! I like to make this casserole with thin-skinned potatoes, like Yukon gold. If you use russet/Idaho potatoes, just peel them first.

broccoli – Make sure you cut the broccoli into small, bite-sized pieces for the best results. You can use other veggies of choice, like spinach or even frozen veggies. Or omit the veggies!

cashews – Cashew cream sauce is the base for the cheesy, vegan sour cream sauce. You can use raw pumpkin seeds instead for a nut-free version. Soak them in hot water for 15 minutes, while you prep everything else.

garlic – To season the sauce. You can use a teaspoon of garlic powder instead, if needed.

miso and nutritional yeast – Together, these give the sauce a mild, cheesy flavor.

lemon juice – Adds acidity to the sour cream sauce.

tomato – Adds moisture and umami to the casserole. Do not omit, because the tomato is a topping but also part of the sauce.

olive oil – To sauté the vegan bacon.

vegan bacon – Choose one that you love! You can also use my shiitake bacon for a more plant-forward version of this dish.

green onion – Adds more umami to the potato casserole.

vegan cheddar – Or use your favorite non-dairy shreds. You can also use homemade vegan cheese sauce instead, if you prefer.

How to make vegan potato casserole

Preheat the oven to 375° F, and start your cashews soaking, if you haven’t already. Prep the veggies while the cashews soak.

Bring a three to four quart pot of water to a boil. Add the potatoes and boil for 10 to 15 minutes, until the potatoes are fork-tender.

While the potatoes are cooking, you have plenty of time to make the cheesy sour cream sauce and cook the bacon.

Combine all of the cream sauce ingredients in your blender and blend until completely smooth.

Heat the teaspoon of olive oil in a skillet over medium-high heat. Add the vegan bacon and cook until it’s crispy. Set aside.

Place the chopped broccoli into your colander, and drain the potatoes over the broccoli. Use a large spoon to gently toss everything together in the colander. The heat from the potatoes will steam the small pieces of broccoli.

Transfer this potato-broccoli mixture to a greased 9×13″ baking pan.

Pour the sour cream sauce over the potato-broccoli mixture, and add the tomato along with ⅔ of the bacon and ⅔ of the green onions. Toss gently to incorporate everything, then taste and season with salt and pepper, as needed.

Even out the top, and sprinkle on the remaining green onions and bacon, then sprinkle the the vegan cheddar.

Bake for 20 minutes, until the cheese is melted, then let it sit for five to 10 minutes before serving.

Helpful tips

You can save a lot of time in this recipe by overlapping steps. Prep all of the veggies while the cashews soak, and make the cream sauce and cook the bacon while the potatoes are on the stove.

When you’re making the cashew cream, make sure that you blend until it’s completely smooth. You don’t want any graininess! If needed, let the mixture rest for a few minutes after blending, then blend again just before adding it to the baking pan.

How to store and reheat

If you have leftovers, store in an airtight container, or, if your baking pan has a lid, just cover it up and stick the whole thing into the fridge. Everything will keep for around three days in the refrigerator.

Reheat in the oven at 350° F or in the microwave just until heated through.

More vegan potato recipes

📖 Recipe

Loaded Baked Potato Casserole

by Becky Striepe

Hearty vegan potato casserole is fully loaded with all of my favorite baked potato toppings — like broccoli, cheese, and bacon — in creamy vegan sour cream sauce.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the potatoes and broccoli

4 cups diced potatoes cut into 1″ pieces

2 cups chopped broccoli bite-sized pieces

For the sour cream sauce

¾ cup cashews soaked in hot water for 15 minutes, then drained

½ cup water

2 cloves garlic

1 tablespoon miso Any sort you like!

1 tablespoon nutritional yeast

2 tablespoons lemon juice

¼ teaspoon salt

Mix-ins and toppings

1 to 1 ¼ cups diced tomato

1 teaspoon olive oil

3 ounces vegan bacon chopped

3 green onions chopped, divided

1 to 1 ½ cups vegan cheddar shreds or mozzarella or pepper jack

Get Recipe Ingredients

Instructions

Preheat the oven to 375° F.

Make the potatoes and broccoli.

Bring a 3 to 4 quart pot of water to a boil. Add the potatoes and boil for 10 to 15 minutes, until the potatoes are fork-tender.

Place the chopped broccoli into your colander, and drain the potatoes over the broccoli. Use a large spoon to gently toss everything together in the colander. The heat from the potatoes will steam the small pieces of broccoli.

Transfer this potato-broccoli mixture to a greased 9×13″ baking pan.

Make the sour cream sauce while the potatoes cook.

Combine all of the sauce ingredients in your blender and blend until completely smooth.

Also prepare the bacon while the potatoes cook.

Heat the teaspoon of olive oil in a skillet over medium-high heat. Add the vegan bacon and cook until it’s crispy. Set aside.

Assemble the casserole.

Pour the sour cream sauce over the potato-broccoli mixture, and add the tomato along with ⅔ of the bacon and ⅔ of the green onions. Toss gently to incorporate everything, then taste and season with salt and pepper, as needed.

Even out the top, and sprinkle on the remaining green onions and bacon, then sprinkle the the vegan cheddar.

Bake for 20 minutes, until the cheese is melted, then let it sit for 5 to 10 minutes before serving.

📝 Notes

You can use any type of non-sweet potatoes you like for this casserole! I like a thin-skinned potato, like Yukon golds. If you do use russet potatoes, peel them first.

For a nut-free cream sauce, use raw pumpkin seeds instead of cashews.

Leftovers will keep for 3 to 4 days in the refrigerator in a covered container. Reheat in a 350° F oven or in the microwave until warmed through.

Nutrition

Calories: 518kcal (26%)Carbohydrates: 63g (21%)Protein: 16g (32%)Fat: 24g (37%)Saturated Fat: 5g (25%)Polyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 0.4mgSodium: 936mg (39%)Potassium: 1429mg (41%)Fiber: 10g (40%)Sugar: 6g (7%)Vitamin A: 460IU (9%)Vitamin C: 93mg (113%)Calcium: 120mg (12%)Iron: 6mg (33%)

Keywords vegan potato casserole

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April 2, 2025

Vegan Blueberry Crisp

This blueberry crisp is simple and delicious! The perfect balance of sweet and tart. The original recipe used mayonnaise but I have substituted Vegenaise®, which is a vegan alternative made from vegetable oils. It is available at some health food stores. You wouldn’t guess that there is such an unusual ingredient! Best served with vanilla ice cream, or your favorite vegan alternative!

Submitted by
Kir

Published on June 19, 2020

Yield:

1 8-inch baking dish

Jump to Nutrition Facts

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Ingredients

Original recipe (1X) yields 8 servings

4 cups fresh blueberries
1 cup all-purpose flour
½ cup white sugar
¼ cup brown sugar
½ teaspoon ground cinnamon
½ cup vegan mayonnaise (such as Vegenaise®)

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Place blueberries into an 8-inch square baking dish.
Stir together flour, white sugar, brown sugar, and cinnamon in a medium bowl. Stir in vegan mayonnaise until the mixture resembles coarse crumbs. Sprinkle the mixture over the top of the berries.
Bake in the preheated oven until the filling is bubbly and the top is lightly browned, 35 to 40 minutes.

Nutrition Facts (per serving)

241	Calories
7g	Fat
44g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 241
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	6%
Sodium 53mg	2%
Total Carbohydrate 44g	16%
Dietary Fiber 2g	8%
Total Sugars 27g
Protein 2g	4%
Vitamin C 7mg	8%
Calcium 14mg	1%
Iron 1mg	6%
Potassium 84mg	2%

* 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 2, 2025

Vegan Whipped Cream
Ingredients:
- * 1 x 400ml (14 ounce) can coconut cream
- * 2 heaped tsp vegan icing sugar (powdered sugar)
- * 1 tsp vanilla extract
Instructions:
1. Chill a can of coconut cream in the coldest part of your fridge for at least 24 hours but unless it is the middle of winter, you might need to leave it in there for a few days to achieve the maximum amount of firm cream. I find the Aldi brand of coconut cream in Australia gives the best results and most firm cream.
2. Don't remove from fridge until you are ready to use it. Open can and scoop all of the firm cream into a bowl stop once you hit liquid. You can either use the liquid in other recipes (smoothies maybe) or discard.
3. Whip until smooth and then add icing sugar and vanilla and whip again until lump free and creamy. Do a taste test to check that you are happy with the level of sweetness and add more sugar if required.
4. The cream will last for several days in the fridge (at least 1 week) but it does become more firm in the fridge. If you are making this for a dinner party and you want the consistency of regular whipped cream, I wouldn't make it too far in advance.
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April 2, 2025
Joey’s Vegan Cream Cheese Frosting
Ingredients:
- 1/8-1/4 cup soymilk (soy)
- 2 drops lemon extract (Organic)
- 3/4 cup powdered sugar (Organic)
- 2 tablespoons vegan margarine (Vegan Earth Balance)
- 1 (8 ounce) container vegan cream cheese (Vegan)
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April 2, 2025
Vegan Tiramisu
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Sep 24, 2014 -May contain affiliate links

Vegan Tiramisu made with a homemade vegan sponge cake soaked in coffee, coconut whipped topping, and chocolate shavings. Simply irresistible. You don’t feel like making your own vegan sponge cake? Just use ladyfingers!

Vegan Tiramisu

Stop what you’re doing. Right now. Stop what you’re doing and come check this out. Because whether you’re a vegan or simply want to keep your diet as “clean” as possible, your life is about to get just a little bit easier… and a whole lot sweeter.

Just a few weeks ago, as we were trying to come up with new vegan dessert recipes, we both had the same idea. We wanted to veganize one of our favorites: Tiramisu. An ambitious task, that’s for sure. Because trying to recreate the creaminess and texture of Mascarpone cheese and egg yolks? Not easy at all. Not to mention trying to make fluffy, spongy vegan ladyfingers!

We figured the best thing we could use to make the cream was some kind of whipped topping. Not exactly the same as Mascarpone of course, but pretty close texture-wise. Instead of ladyfingers, we came up with a super simple recipe for a vegan sponge cake. So that was it, we got it!

Except, we didn’t. Turns out the hardest task of all, was finding kosher, “clean” vegan whipped topping. Sounds kind of crazy, doesn’t it? Everything we found either had some kind of dairy ingredient or was filled with chemicals.

Until out of the blue, I stumbled upon a Facebook post from VegNews magazine, “introducing” the latest product from So Delicious: CocoWhip. A coconut-based, clean, vegan whipped topping.

I had to laugh. Seriously, what are the odds??

We had to get our hands on some of it. And as soon as we did, courtesy of our friends at So Delicious, boom! Vegan tiramisu, done.

Now, if you think of all the super simple dessert recipes that, like us, you’ve always avoided because they call for whipped topping, you’ll understand why we’re so excited about this product. And once you try it, we guarantee you’ll be too.

Enjoy!

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Vegan Tiramisu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Vicky and Ruth

Total Time: 50 mins

Yield: 10 servings 1x

Diet: Vegan

Description

Vegan Tiramisu – home made vegan sponge cake,whipped topping, chocolate and coffee. Need we say more??

For the Vegan Sponge Cake, you can use store-bought lady fingers instead

1 cup plus 2 tablespoon self-rising flour ( See Note 1 on how to make self-rising flour at home)

½ cup granulated sugar

2 tsp baking powder

Pinch of salt

1 cup unsweetened plant-based milk, lukewarm

¼ cup coconut oil, melted

2 tbsp apple cider vinegar

1 ½ tsp natural vanilla extract

For the Tiramisu

1– 8x8 vegan sponge cake – Don’t want to make your own sponge cake? Just use ladyfingers instead.

1 cup strong brewed coffee

1 tbsp coffee liqueur (or to taste)

1 tbsp whiskey (or to taste)

1 container vegan whipped topping, thawed (here we used So Delicious CocoWhip)

1 container vegan light whipped topping, thawed (here we used So Delicious CocoWhip Light)

1 tsp natural vanilla extract

Unsweetened cocoa powder and chocolate shavings to garnish the tiramisu

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Instructions

To make the vegan sponge cake

Preheat oven to 350F. Lightly grease a nonstick 8×8 baking pan

In a large bowl, combine flour, sugar, baking powder, and salt

In a small bowl, combine lukewarm coconut milk beverage, melted coconut oil, vinegar, and vanilla. Mix well and slowly pour into flour mixture. Mix until just combined (do not overmix!)

Pour batter into baking pan and bake at 350F for 30-35 minutes

To assemble the vegan tiramisu

Cut the cake into 3 strips. Slice each strip in half, lengthwise, so you have a total of 6 strips

Combine coffee, coffee liqueur, and whiskey in a wide bowl

Combine both whipped toppings in a large bowl. Add vanilla and fold until they are both well combined

Have a 6x8x2 glass pan ready. Soak 3 cake strips in the coffee mixture and place them at the bottom of the pan. Top with about ⅔ of the whipped topping mixture. Soak the remaining 3 strips of cake in the coffee mixture, place on top, and cover with the rest of the whipped topping mixture.

Top with cocoa powder and chocolate shavings

Refrigerate until ready to serve

Notes

1 cup self-rising flour is made by combining 1 cup all-purpose unbleached flour, 1 ½ teaspoon baking powder, and ¼ teaspoon salt.

Please note that depending on the temperature of your kitchen, the whipped topping might melt a little faster. If it becomes too liquid, once the tiramisu is ready freeze it for 30 to 45 minutes then transfer it to the refrigerator

Prep Time: 20 mins

Cook Time: 30 mins

Category: Dessert

Method: Raw

Cuisine: Italian

Nutrition

Serving Size: 1 slice

Calories: 266

Sugar: 22.6

Sodium: 56

Fat: 12.5

Saturated Fat: 10.3

Unsaturated Fat: 1.4

Trans Fat: 0

Carbohydrates: 33.5

Fiber: 0.4

Protein: 3

Cholesterol: 0

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Vegan Sponge Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Vicky and Ruth

Total Time: 40 mins

Yield: 1– 8x8 cake 1x

Diet: Vegan

Description

Vegan tiramisu

1 cup plus 2 tablespoon self rising flour

½ cup granulated sugar

2 tsp baking powder

Pinch of salt

1 cup unsweetened coconut milk beverage, lukewarm (here we used So Delicious )

¼ cup coconut oil, melted

2 tbsp apple cider vinegar

1 ½ tsp natural vanilla extract

Cook Mode

Prevent your screen from going dark

Instructions

Preheat oven to 350F. Lightly grease a non stick 8×8 baking pan

In a large bowl, combine flour, sugar, baking powder and salt

In a small bowl, combine lukewarm coconut milk beverage, melted coconut oil, vinegar and vanilla. Mix well and slowly pour into flour mixture. Mix until just combined (do not overmix!)

Pour batter into baking pan and bake at 350F for 30-35 minutes

Prep Time: 10 mins

Cook Time: 30 mins

Category: Dessert

Method: Baked

Cuisine: Italian

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April 2, 2025
Mushroom Stroganoff {Vegan}
For months I have been trying to come up with a vegan meatball that would hold up in this dish, but I haven’t quite perfected it yet. When I decided I wanted to make this Mushroom Stroganoff, I realized it would be really good with just mushroom caps … eliminating the meatballs altogether. Now, you could certainly buy pre-made vegan meatballs if you’d like and slice up the mushrooms. Feel free to make it your own.

I was very pleased with how it turned out!

Mushroom Stroganoff

The entire dish is made stove top. I love a one-pot meal! I mean, who doesn’t?

We started by sauteeing the mushrooms and then removing them to prepare the sauce. They finish cooking together allowing the perfect amount of time to cook up some egg-free wide pasta noodles! If you can’t find the egg-free version of wide egg noodles, any egg-free pasta will do.

The stroganoff sauce is made with some of the traditional ingredients, vegan-style of course. Dijon mustard, vegan worcestershire sauce, vegan creamer (we love the So Delicious brand!) and vegetable stock. We created a roux with the stock and some all-purpose flour. This helps thicken the sauce. Don’t forget to season with salt and pepper.

You can serve with a dollop of vegan sour cream and garnish with a bit of fresh parsley. This one was a winner for me. I think you’ll really enjoy it 🙂 Let me know what you think in the comments section below!!

Mushroom Stroganoff

Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂
Author Veg Life Staff

Ingredients

3/4 – 1 lb . Baby Bella or White Button Mushrooms stems removed

1 Tbl vegan Margarine for the sauce such as Earth Balance Sticks

1 tsp Oil + 1 tsp vegan Margarine for sauteeing the mushrooms

1 Tbl All Purpose Flour

1-1/4 C Vegetable Stock

3/4 Tbl Dijon Mustard

1-1/2 Tbl vegan Worcestershire Sauce

1/2 tsp Salt

1-1/2 tsp Agave Nectar

1 C vegan Dairy Free Almond or Coconut Milk Creamer. Use So Delicious Dairy Free Almond or Coconut Milk if you can’t find the creamer. The creamer is just a little bit thicker in consistency.

Salt & Pepper to taste

Parsley for garnish

Egg-Free Wide Pasta Noodles or pasta of your choosing

Instructions

Remove the stems from 1 pound of baby bella or white button mushrooms leaving only the caps. Wipe clean of any dirt, do not rinse or submerse in water.

Add 1 tsp vegan margarine plus 1 tsp of oil to a skillet over medium heat.

Place mushroom caps in stem side down and saute until just starting to become tender and browned. Flip once. Remove from pan and cover to keep warm.

Add the remaining margarine and once melted, add the flour. Stir until it forms a smooth paste-like consistency.

Now add the vegetable stock. Increase the heat to medium-high bringing to a light boil, whisking to remove all of the flour from the pan and incorporate with the stock. Allow to boil and thicken for a few minutes.

Add the mustard, 1 tsp of Salt, agave and worcestershire sauce. Now add the creamer and continue on a slow boil but keep a CLOSE eye on this so it doesn’t boil over. It should reduce by almost half.

Add the mushrooms back to the pan, once again stem side down.

Allow to cook until mushrooms are warmed through.

Season with salt and pepper, to taste.

Serve atop egg-free wide pasta noodles, or pasta of your choosing.

Garnish with a dollop of vegan sour cream and a bit of parsley, if desired.
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April 2, 2025
Homemade Vegan Honeycomb
September 6, 2013 by Cara
Honeycomb. Sponge candy. Whatever you call it, call it teeth-sinkable deliciousness! The chocolate-covered honeycomb was one of my favorite candies to get at the local candy store while growing up (along with every other candy. Literally. I’m not even kidding. Hey, I was a kid–who didn’t love candy?!) It’s been years since I have tasted Honeycomb and when I made a recent trip to the Wonka Factory* I was reminded of them and I knew I had to make it for MoFo…an actual homemade vegan “Honeycomb.”

*I didn’t really visit the Wonka Factory.

The best part of this recipe? It’s but a prelude to BUTTERFINGERS! Yes, I know that I already have a recipe for that, but believe me when I say that the upcoming recreation of Butterfingers is new and improved. Hold yo’ horsies folks. You gotta get through this Homemade Vegan Honeycomb recipe first. I hope that isn’t too difficult a thing to ask. I hope not because these are just as delicious.

And trust me when I say it’s simple to make. I know that most people cringe when they see the words candy thermometer and wake away from even trying. I’m destined to get everyone’s thermometer out and start making candy. So like I said, this really is easy to do. But don’t take my word for it. Test it out yourself.

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Homemade Vegan Honeycomb

Author: Fork & Beans

Cook Time: 7

Total Time: 30

Yield: 20 1x

1/3 c. vegan butter

1/3 c. light corn syrup

2/3 c. vegan sugar (I like Zulka sugar)

3 Tb. water

2 1/2 tsp. baking soda (no clumps)

Instructions

In a 8×8 glass pan, line with parchment paper. Set aside.

On medium heat, combine all of the ingredients together except for the baking soda in a deep saucepan (keep in mind that when you eventually mix it in, the baking soda will make the recipe explode like lava–this is why you want a deep pot). Be sure to stir continuously.

Once the sugar dissolves, turn heat up to medium-high heat until the mixture begins to boil. Do not stir at this point. Allow to boil for 5-7 minutes. It will be tempting to walk away but don’t! After the 5 minute mark, the candy’s temp will spike and you will burn it if you do not keep an eye on it.

Once the mixture becomes a golden caramel color, immediately whisk in the baking soda until completely mixed in. Watch the science experiment begin!

Place into the parchment paper-lined pan and allow to cool down and set for 30 minutes. Do not touch! Those air pockets are imperative for the texture in this candy.

Break with a knife once it sets and coat with melted chocolate if you desire.

Careful for the flies…
About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

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[…] I’m excited about are from the wonderful Cara at ForkandBeans. Her homemade, vintage-style Honeycomb Candy and hassle-free Kit-Kats are some of the most amazing vegan candies I’ve ever seen – […]

[…] Honeycomb – Fork&Beans […]

[…] (via Homemade Vegan “Honeycomb” | Fork and Beans) […]

[…] “Homemade Vegan ‘Honeycomb’” […]

[…] Homemade Sponge Toffee […]
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April 2, 2025
Pretzel Dipping Sauces {Vegetarian/Vegan}
Pretzel Dipping Sauces {Vegetarian/Vegan}

Author Veg Life Staff

Ingredients

For the traditional Honey Mustard Dipping Sauce:

1 Tbl Yellow Mustard

2 Tbl Honey use Agave for Vegan

1/2 Tbl White Vinegar

1/4 C vegan Mayonnaise

1/4 C vegan Sour Cream

*****

For the tangy Raspberry Honey Mustard Dipping Sauce:

½ C Fresh Raspberries

1/8 C Rasperry Wine Vinegar or to taste

¼ C Dry Mustard

1/2 tsp Mustard Seeds

2 Tsp Sugar

2 Tbl Honey use Agave for Vegan

¼ tsp Salt

1 tsp Lemon Juice

Instructions

For the Traditional Honey Mustard Dipping Sauce:

Simply combine all ingredients.

Yields 1/2 Cup.

For the tangy, Raspberry Honey Mustard Dipping Sauce:

Combine all ingredients in a blender and process until smooth.

Pour into a small saucepan

and cook over medium heat until thickened, about 10 minutes. Cool completely.

Yield 1/2 Cup.
[bha size=’234×60′ variation=’05’ align=’aligncenter’]
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April 2, 2025
White Pizza {Vegan}
February 11, 2014 By Veg Life Staff
Author Veg Life Staff

Ingredients

FOR THE DOUGH:

3/4 C Water room temperature

2 Tbl Olive Oil

2 C Bread Flour

1 Tbl Sugar Organic/Vegan

1 tsp Salt

1-1/2 tsp Dry Yeast

FOR THE WHITE SAUCE:

¼ C Flour

1 C Almond Milk

1 Tbl vegan Margarine such as Earth Balance

FOR THE TOPPING:

1 Large Onion sliced thinly

1 Tbl vegan Sugar

2 C fresh Spinach

½ C vegan Ricotta such as Tofutti Brand

½ C vegan grated Parmesan

Parsley

Instructions

Place the ingredients into a bread machine in the order listed and choose the DOUGH CYCLE. Again, if you don’t have a bread machine, you can use the dough hook and your electric mixer or….buy your favorite ready-made dough.

Once the dough cycle completes, let the dough rest for a few minutes, lightly oiled and covered with a lint-free towel.

Cover the dough and let rise in a warm place. I usually turn the oven on for 5 minutes and then turn it off, letting the dough rise in the residual heat for about 30 minutes. You’ll get a really light dough this way. Also be sure you have fresh bread flour and yeast that is dated well. The dough will almost double.

To caramelize the onions, add the vegetable oil to a skillet on medium high heat. Add the sliced onions and 1 Tbl of sugar. This aids the caramelization process. Continue to cook on medium heat, stirring occasionally, until golden and sweet.

To make the white sauce, in a medium saucepan, melt the butter and whisk in the flour. Cook for 1 minute. Then add the almond milk gradually, whisking constantly until the lumps are incorporated. Cook for about 5 minutes, or until thickened. Set aside to cool.

Using your fingertips, create impressions in the dough so that the filling will have somewhere to go. Spread an even layer of the white sauce on the dough. Sprinkle one half of the parmesan over the sauce.

Top with the caramelized onions and spinach.

Place dollops of ricotta around the spinach leaves. Add the remaining parmesan and sprinkle with parsley.

Bake for 20-25 minutes or until the bottom and edges of the crust are golden brown and cooked through.
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April 2, 2025
Vegan Eggnog
“This is my family’s favorite vegan nog recipe! We keep banana slices in the freezer so they’re always ready. The banana makes it thicker and creamier than many other homemade nogs we’ve tried, but doesn’t give a strong banana taste. We think it’s similar to commercial vegan nogs, but a lot cheaper!
We use a Magic Bullet blender to blend.”

Ready In:

5mins

Ingredients:

7
1 ¹⁄₂

cups vanilla-flavored soymilk, divided

1 ¹⁄₂

tablespoons vegan vanilla instant pudding mix

¹⁄₂

small bananas or 1/2 medium banana, sliced and frozen

1

tablespoon vegan sugar

¹⁄₈

teaspoon cinnamon

¹⁄₈

teaspoon nutmeg

¹⁄₂

teaspoon vanilla (optional)
directions

Blend 1/4 C soy milk and pudding mix and let stand 3 minutes.

Add remaining ingredients and blend well.

Pour through strainer into glasses, sprinkle generously with nutmeg, and serve.
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April 2, 2025