Author: PatagoniaLlami

Vegan Samoa Girl Scout Cookies
You can have these gluten free vegan Samoa Girl Scout cookies all year long! crunchy gluten free shortbread with sweet coconut caramel and chocolate.

recipe originally published March 7, 2012

Vegan Girl Scout Cookies

I was a Girl Scout.

First, a brownie. I wore the uniform (even though brown and orange are not my best colors), earned badges, sold cookies. Fun stuff.

As a brownie, I looked forward to graduating to a Junior. New uniforms – in green and more choices! I had visions of camping and all the fun adventures we would have. and camping. I really wanted to go camping.

I remember the “graduation ceremony” like it was yesterday. We had to “walk the bridge” from Brownie to Junior status, and… well… ours was a makeshift bridge.

A bridge made from magazines, over a reflective river of aluminum foil.

We rarely went camping. Those few camping trips are still the best scouts memories I have. After participating in events and earned badges for another year as a junior, I became a girl scout dropout.

If I could still earn badges, I’d try to earn all the cooking and baking badges.

My mom would still have to sew them for me – I never did earn a sewing badge.

Sweet Caramel Coconut Cookies

As any good childhood cookie salesman would attest, girl scout cookie season is a glorious time of year.

In recent years, the two bakeries handling the regional demand each year have also begun to answer the alternative diet question. Whether their aim is to fill an allergy demand or a lifestyle, there are more vegan and gluten free choices each year.

However…

My own favorite cookie has yet to surface on the vegan list. OR the gluten free list.

What is a cookie enthusiast to do?

Make their own vegan gluten free girl scout cookies.

These cookies really are easy. Several steps, yes – but easy and oh so worth it.

and you don’t have to wait for girl scout cookie season.

More vegan dessert recipes
- Sugared Vanilla Snickerdoodle Bread
- Raspberry Lemon Cheesecake Cookies
- Vegan Vanilla Crescent Cookies
- Vegan Caramel Twix Cookie Bars
- Caramelized Almond Rocky Road Bark
- Frosted Soft Sugar Cookies
- Pumpkin Caramel Chocolates
Were you a Scout?

What is your favorite Girl Scout cookie?

Did you make this recipe?

Follow spabettie on Instagram and tag us with #spabettie

We love seeing your recipe photos and remakes – thank you!
Yield: 24 cookies

Vegan Samoa Girl Scout Cookies

You can have these gluten free vegan Samoa Girl Scout cookies all year long! Crunchy gluten free shortbread with sweet coconut caramel and chocolate.

Prep Time
25 minutes

Cook Time
20 minutes

Additional Time
30 minutes

Total Time
1 hour 15 minutes

Instructions

Preheat oven to 350 °F. Line baking sheets with parchment, set aside.

Shortbread Cookie

Cream together butter, sugar and vanilla.

Stir in flour ½ cup at a time. Add salt with one of the rounds of flour.

Add milk by the tablespoon as necessary.

Combine until dough forms, do not over mix.

Knead dough into a ball. Wrap in plastic wrap and cool in refrigerator for 10 minutes.

On a floured surface, roll dough to ¼ to ⅓ inch thickness.

Cut dough into circle shapes (I used a glass about 2 ½ inches diameter). Cut a small circle in the middle of each cookie. Carefully transfer cookie rounds to prepared baking sheet.

Bake at 350 °F for 10 – 12 minutes, until just golden brown on edges. Cool completely and set aside. Keep oven set to 350 °F.

Caramel Coconut Layer

Spread coconut in even layer on prepared baking sheet.

Bake at 350 °F for 3 minutes. Remove from oven, stir, and return to oven. Bake for another 3-4 minutes or until toasted, watching closely so the coconut does not burn.

In saucepan over medium low heat, combine sugar, coconut milk and cornstarch. Stir until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter, stirring until melted and combined. Let cool.

Combine toasted coconut and caramel sauce, top each cookie with about a tablespoon.

Transfer to refrigerator to set.

Chocolate Drizzle

Once caramel coconut layer is set, melt chopped chocolate in a double boiler.

Transfer to piping bag (or plastic sandwich baggie) and slice a very small hole at the tip.

While cookies are still on parchment, drizzle melted chocolate across each cookie.

Allow chocolate to set before storing.

Notes

Shortbread cookie recipe based on Vegan Caramel Twix Bar recipe.

Store in a covered container for up to 7 days.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:

Calories: 86Total Fat: 8gSodium: 107mgCarbohydrates: 13gFiber: 2gSugar: 15gProtein: 2g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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June 11, 2025

Gluten-Free Vegan Banana Bread Muffins

The Spruce / Nyssa Tanner

These little delicious muffins are such a nice treat on weekday mornings and weekend brunches alike. As an added bonus, they’re gluten-free, vegan, and super easy to make. Loaded with banana flavor, you’d never know that these melt-in-your-mouth muffins don’t have any animal fat in them.

Feel free to add in other ingredients to dress up your muffins; blueberries, dairy-free chocolate chips, walnuts or other nuts, dried fruit, or shredded coconut are all tasty additions to any banana muffin. And if you want to make your morning meal a little extra special, try whipping up a deliciously dairy-free and gluten-free cashew butter, pumpkin butter, or vegan lemon curd. They’d all taste delicious with this gluten-free vegan muffin recipe.

Cook Mode
(Keep screen awake)

2 cups gluten-free flour mix, store-bought, or homemade
1 cup vegan sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 eggs-worth egg replacer, or mix 3 tablespoons flax meal with 4 tablespoons warm water
1 1/3 cups mashed bananas, about 3 to 4 medium
1/2 cup canola oil
1/2 cup almonds, sliced

Gather the ingredients.

The Spruce / Nyssa Tanner
Preheat the oven to 350 F. Lightly oil a standard 12-cup muffin tray and set aside.

The Spruce / Nyssa Tanner
Mix all ingredients in a large bowl.

The Spruce / Nyssa Tanner
Using a standard ice cream scoop or melon baller, scoop the batter into each of the 12 muffin cups. (If you do not have an ice cream scoop or melon baller, use a 1/4 cup measuring cup instead.)

The Spruce / Nyssa Tanner
Bake for 18 to 20 minutes, or until the muffins spring back slightly when touched.

The Spruce / Nyssa Tanner
Allow the muffins to cool in the pan on a wire cooling rack for 30 minutes.

The Spruce / Nyssa Tanner
Remove from the pan and allow the muffins to cool on the cooling rack.

The Spruce / Nyssa Tanner

Tip

If you can’t find egg replacers, you can make a flax egg instead, which is a common trick used in vegan baking. Combine 3 tablespoons flax meal with 4 tablespoons warm water and let it sit for 10 minutes. The nutty taste of flax works well in this gluten-free vegan banana muffin recipe.

Variations

You can use walnuts instead of almonds in this recipe.

Feel free to add a dash of freshly grated nutmeg to the batter—nutmeg tastes great with bananas.

How to Store and Freeze Gluten-Free Vegan Banana Bread Muffins

Store these muffins in an airtight container at room temperature for up to 3 days.

Freeze them, individually wrapped in foil or plastic wrap, for up to 6 months. Defrost them at room temperature or pop them in a 350 F oven (remove plastic wrap; foil is ok) for 10 to 15 minutes or until completely hot.

Nutrition Facts (per serving)
296	Calories
14g	Fat
40g	Carbs
5g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	296
% Daily Value*
14g	17%
Saturated Fat 1g	7%
47mg	16%
237mg	10%
40g	14%
Dietary Fiber 2g	7%
Total Sugars 20g
5g
Vitamin C 2mg	11%
Calcium 51mg	4%
Iron 2mg	8%
Potassium 171mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rate This Recipe

I don’t like this at all.
It’s not the worst.
Sure, this will do.
I’m a fan—would recommend.
Amazing! I love it!
Thanks for your rating!

June 11, 2025

Simple Roasted Cinnamon Butternut Squash
Simple Roasted Cinnamon Butternut Squash – This easy cinnamon squash side-dish is as at home on your weeknight dinner table as it is a holiday feast. Allergy-free, paleo, and vegan friendly!

As we move into fall and winter, I’m always looking for easy side dishes to add to our regular mix. In the summer, I usually rely on the abundance of fresh fruit and keep things light with lots of salads to go with lighter main dishes that work well in hot weather.

In the cooler months, as our meals get warmer and heartier, I’m always looking for yummy, easy side dishes that work well for weeknights, but also (especially!) I’m looking for healthy holiday side dishes I can serve for company, add to a Thanksgiving spread, or enjoy for Christmas.

This simple cinnamon roasted butternut squash has been one of our favorites for the last 4-5 years. It only takes 5 ingredients and doesn’t require a lot of fuss to taste amazing. (WIN!)

Butternut squash is one of those gorgeous orange veggies that plays nicely with savory flavors (like in this Autumn Squash Soup or Wild Rice Pilaf), but also goes with sweet flavors, like our Caramelized Brown Butter Squash or this Roasted Cinnamon Squash recipe.

In this recipe, the combination of maple syrup and cinnamon makes the whole house smell like cinnamon rolls (no joke!) and the flavor is gorgeous, thanks to the caramelization process. I always have a hard time not eating it all before it gets to the table!

Here’s all you need to get started…

Ingredients For This Easy Cinnamon Butternut Squash Recipe:

Butternut Squash. The first and most important ingredient is butternut squash! (Check out the FAQ below for tips on choosing a good squash, how to dice squash, and more!)

Olive Oil, Ghee, Butter, or Vegan Butter. I almost always make our Roasted Cinnamon Butternut Squash with olive oil, but you can absolutely use melted ghee, butter, or vegan butter.

Pure Maple Syrup. Next up is pure maple syrup. This little bit of sweetness plays up the natural sweetness of butternut squash and helps it caramelize during roasting.

Cinnamon. Then, you’ll add cinnamon. I love how this makes the squash taste and how it makes the house smell while it cooks. (The aroma is like cinnamon rolls!)

Salt. Last, but not least is some salt. This will help balance the flavors so they don’t run too sweet or too flat. Don’t skip it!

Small Business Shout-Out: Queen Creek Olive Mill

Our favorite olive oil comes from Queen Creek Olive Mill. Owned by the NICEST family who’s committed to responsible farming practices, the mill makes some of the best olive oil I’ve ever tasted. Their award-winning Balanced olive oil is my go-to for everyday cooking, but you can also use their Rosemary olive oil for a yummy flavor twist.

How To Make Roasted Cinnamon Butternut Squash Step-By-Step:

Preheat The Oven & Prep Your Pan. Preheat the oven to 400 degrees F. and set out a baking sheet to roast your squash.

Dice Your Squash (If You Haven’t Already). I follow this method for peeling & dicing squash.

Season & Mix The Squash. In a large bowl, mix together squash, olive oil, syrup, cinnamon, and a generous pinch of salt. Stir to combine well.

Spread Out On A Baking Sheet. Transfer the cinnamon squash and any remaining olive oil/seasonings out onto a baking sheet. Spread the squash out or shake the pan to evenly distribute the squash. (You don’t want it too tightly packed together so the air can circulate freely)

Roast, Stirring Every 10-15 Minutes. Pop the pan in the oven and roast the cinnamon butternut squash at 375 degrees F. for 35-45 minutes, or until cooked through and starting to caramelize. For even browning, stir squash every 10-15 minutes.

Enjoy! Now, that the squash is golden and roasted, the biggest challenge is not to eat it all yourself!

FAQ + Tips For The Best Cinnamon Squash Every Time.

How To Cut Butternut Squash. If you’ve never done it before, peeling and cutting a butternut squash can feel surprisingly intimidating. I promise it’s easier than it seems! This method is my favorite to peel and cut butternut squash for this roasted cinnamon squash recipe. Use a sharp knife to cut the skin away from the sides of the butternut squash, then follow these steps to cut the “neck” of the squash away from the base, then seed and dice it into cubes. (Microwaving the whole squash 30-60 seconds before cutting into it can make this a bit easier!)

Pro Tip! For The Best Texture, Set A Timer & Flip Every 10-15 Minutes. For even golden browning (and to prevent any scorching or burning), I recommend setting a timer and flipping the squash every 10-15 minutes for best results. This will give you that gorgeous caramelized outer layer, a tender interior, and even coloring.

How Many Cups Of Squash Are In a Pound? There are all sorts of ranges for this, but in general, I find that a 3 lb. squash (weighed whole, without peeling/seeding) will give me roughly 6-8 cups of diced squash. That equates to 2 to 2 2/3 cups of diced squash per pound.

How To Choose A Butternut Squash. Not sure how to pick a good squash at the store or market? Try these 5 tips for choosing winter squash! My favorite tips are to look for even coloring (no bruised/soft spots), and one that feels heavy for its size (which indicates it’s not dried out).

How To Use Leftover Roasted Squash. The easiest way to enjoy leftover roasted cinnamon butternut squash is to just re-heat it in the microwave or in the oven for a few minutes, but I also love tossing leftover roasted squash into quinoa salads like this one, or adding them to fully-loaded leafy green salads like our Fall Cobb Salad. (It’s delicious!)

How To Make Butternut Squash Last (And Last And Last). Butternut squash is a hardy vegetable and lasts weeks and weeks, but you can really extend the shelf life of an uncut butternut squash by following the butternut squash storage tips in this post From Cassie at Growfully.

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Description

Roasted Cinnamon Butternut Squash – this easy cinnamon squash is such an easy fall side dish! Perfect for weekdays and holidays. (allergy-free, vegan, paleo)

6–8 cups diced butternut squash (from a 3-lb. butternut squash)

2 Tbsp olive oil (can sub vegan butter, or butter or ghee (if not vegan))

2 Tbsp pure maple syrup

1/2 tsp cinnamon

salt, to taste

Preheat The Oven & Prep Your Pan. Preheat the oven to 400 degrees F. and set out a baking sheet to roast your squash.

Dice Your Squash (If You Haven’t Already). I follow this method for peeling & dicing squash.

Season & Mix The Squash. In a large bowl, mix together squash, olive oil, syrup, cinnamon, and a generous pinch of salt. Stir to combine well.

Spread Out On A Baking Sheet. Transfer the cinnamon squash and any remaining olive oil/seasonings out onto a baking sheet. Spread the squash out or shake the pan to evenly distribute the squash. (You don’t want it too tightly packed together so the air can circulate freely)

Roast, Stirring Every 10-15 Minutes. Pop the pan in the oven and roast the cinnamon butternut squash at 375 degrees F. for 35-45 minutes, or until cooked through and starting to caramelize. For even browning, stir squash every 10-15 minutes.

Prep Time: 10 minutes

Cook Time: 45 minutes

Category: Side Dish

Method: Roasting

Cuisine: American

Nutrition

Serving Size: About 3/4 cup

Calories: 142

Sugar: 8.1 g

Sodium: 105.2 mg

Fat: 4.9 g

Carbohydrates: 26.5 g

Fiber: 3.8 g

Protein: 1.9 g

Cholesterol: 0 mg
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June 11, 2025
Pumpkin Spice Granola {Paleo, Vegan, GF}
9.13.18
This pumpkin spice granola is going to become your favorite sweet snack this fall! It’s easy to make, packed with pumpkin and all the yummy fall spices. Vegan, paleo, grain free, dairy free and completely addicting!

Did you really think I’d let the first half of September go by without a pumpkin spice granola recipe?!

Not a chance, mainly because I’m downright addicted to homemade paleo granola and I absolutely need to make one to welcome each season. Must. It’s just too good and too easy to skip!

This granola recipe is much like my other recipes but with a fun pumpkin pie twist. That’s right – there’s actual pumpkin in the granola (not just the spices!) and yet it still has the crunch I crave in a good granola.

Above you can see the granola right before baking. Since the pumpkin puree does add moisture, the finished product is chewier than my other recipes, but it also has the absolute best clusters!

I don’t like disturbing those clusters too much because they’re just so darn satisfying after they’ve cooled and gotten crisp.

Below you can see the granola just after baking. As per usual, you’ll want to cool it right on the baking sheet for at least 30 minutes for optimal texture. At room temp it will be crispy with some chew, if you refrigerate it, the texture becomes more crunchy.

So yes, the texture is awesome but let’s talk flavor now! I put LOTS of pumpkin pie spice in here along with extra cinnamon because we all know we’re obsessed with it.

In addition to the pumpkin puree, I also used both nut butter and maple syrup to give the granola flavor and “stickiness”, you know, you get those gorgeous clusters!

If you’re not vegan, you can definitely use honey in place of the maple syrup here, it’s totally a personal preference.

Additionally, the type of nut or seed butter you use is up to you as well. I went with creamy cashew butter for its milk flavor and creamy texture, but almond butter, sunflower butter, etc. will work just as well.

You know what’s best about this granola? (um, besides everything I just mentioned?!) It’s how long it keeps well.

Just in case you and your family won’t be scarfing the entire batch down in a sitting (no judgment if it happens) you’ll be relieved to know that stored in a tightly lidded container, this pumpkin spice granola will last up to a month and still be just as delicious as the first day!

If you do keep it on the longer side, I recommend storing it in the refrigerator for the best flavor and texture.

I hope you guys are ready for some good, easy, and satisfying baking – now let’s make this granola!

Pumpkin Spice Granola {Paleo, Vegan, GF}

Pumpkin Spice Granola {Paleo, Vegan, GF}

This pumpkin spice granola is going to become your favorite sweet snack this fall! It’s easy to make, packed with pumpkin and all the yummy fall spices. Vegan, paleo, grain free, dairy free and completely addicting!

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 25 minutes

cooling time: 25 mins

Total Time: 35 minutes

Course:

Breakfast/Snack

Cuisine:

Paleo, Vegan

Servings: 16 servings

Print this Recipe

Instructions

Preheat your oven to 325 degrees and line a large baking sheet with parchment paper

Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture – a few larger pieces are a good thing – don’t overmix!

Transfer the nuts to a large mixing bowl and stir in coconut flakes, flaxseed, cinnamon, pumpkin pie spice, and salt.

In a separate bowl, whisk together the pumpkin puree, nut butter, coconut oil, honey or maple, and vanilla until smooth. Pour this mixture over the dry ingredients and stir util fully moistened.

Spread the mixture evenly on the parchment lined baking sheet, in a single layer. It will clump together and this is a good thing!

Bake in the preheated oven for 15 mins, the remove to stir gently and turn over. Return to the oven for another 10 mins until browning. It won’t be crisp yet but will crisp as it cools.

Remove from oven and allow granola to cool to room temp. Serve right away or store in a tightly lidded container for up to two weeks. Can be stored at room temp or refrigerated if preferred. Texture is more chewy at room temp. Enjoy!

Nutrition

Calories: 241kcal

Carbohydrates: 12g

Protein: 5g

Fat: 20g

Saturated Fat: 6g

Cholesterol: 0mg

Sodium: 41mg

Potassium: 235mg

Fiber: 3g

Sugar: 5g

Vitamin A: 800IU

Vitamin C: 0.3mg

Calcium: 62mg

Iron: 1.5mg

Did you make this recipe?

Shop Products and Ingredients:

Want More Paleo and Vegan Snack Recipes? Try One of These!

Chocolate Chip Raisin No-Bake Granola Bars

Double Chocolate Chip Granola Bars

Chewy “Oatmeal” Raisin Cookies

Paleo + Vegan Chocolate Chip Cookies

Cherry Chocolate Chip Granola

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
About Michele

Michele Rosen is the author of Paleo baking at Home and the creator of Paleo Running Momma, a website dedicated to bringing you the most delicious paleo friendly meals and desserts. She’s a mom of 3 kids ages 17, 15 and 13, a paleo eater, runner and yogi.

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June 11, 2025

Spiced Vegan Oatmeal Cranberry Cookies

The Spruce

This vegan recipe for spiced oatmeal cranberry cookies results in a thick and chewy cookie—just the way oatmeal cookies should be. They are perfect throughout the holiday season and a plate of these cookies will go fast at any gathering.

Unlike many vegan cookie recipes, this one doesn’t require any egg replacer or egg substitute, so it’s a good one to try if you’re new to baking vegan (or just don’t have any egg replacer on hand). Use a vegan margarine or a vegan butter substitute to make these oatmeal cookies vegan, egg free, and dairy free.

Cook Mode
(Keep screen awake)

3/4 cup vegan margarine
1/3 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 cup soy milk, or other non-dairy milk
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 cups quick cooking or rolled oats
1 cup dried cranberries

Gather the ingredients.

The Spruce
Preheat the oven to 350 F. You don’t need to grease a cookie sheet for this recipe.

The Spruce
In a large bowl, cream together the vegan margarine with the white sugar and brown sugar until smooth and creamy.

The Spruce
Add the vanilla and soy milk (or other non-dairy milk substitute) and mix well until well combined.

The Spruce
Add the flour, baking soda, cinnamon, ginger powder, ground cloves, and nutmeg, and stir again until well mixed.

The Spruce
Then stir in the quick-cooking oats and the cranberries.

The Spruce
Spoon the dough in 1 1/2-inch balls onto an ungreased cookie sheet and bake 10 to 15 minutes, or until done.

The Spruce
Allow to cool on a rack.

The Spruce
Serve and enjoy.

Tips

They are delightful while still warm, but you can also store them. To keep them chewy, store them in an airtight container at room temperature for up to five days. Adding half a slice of bread to the airtight container can also help ensure they don’t dry out. If you want to store them in a cookie jar, it’s best to place them in a zip-lock bag inside the jar to retain moisture and keep them chewy.
A make-ahead tip is that you can prepare the dough and refrigerate it for several days before baking. For even more convenience, scoop out the cookies onto baking sheets and freeze them. Then transfer the frozen dough balls to a freezer bag, and you’ll be able to bake a batch at any time, even without thawing the dough. Add an extra minute or two to the baking time for the frozen dough.

Variations and Substitutions

If you’re missing one of the spices (ginger powder, ground cloves, cinnamon, and nutmeg), it’s OK to omit it without too much trouble, and just add a bit more of one of the other spices.
If you’re missing two of the spices, your oatmeal cranberry cookies will still be reliably delicious, but they’ll be even better with the full combination of spices.
If you happen to have pumpkin pie spice on hand, you can also use that as a reasonable substitute.
A variation to consider is adding 1 cup of chopped walnuts or pecans. That would add yet another “superfood” to these cookies that already include oatmeal and cranberries.

Nutrition Facts (per serving)
143	Calories
2g	Fat
30g	Carbs
3g	Protein

Nutrition Facts
Servings: 18
Amount per serving
Calories	143
% Daily Value*
2g	2%
Saturated Fat 0g	2%
0mg	0%
42mg	2%
30g	11%
Dietary Fiber 2g	8%
Total Sugars 14g
3g
Vitamin C 0mg	0%
Calcium 25mg	2%
Iron 1mg	6%
Potassium 81mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rate This Recipe

I don’t like this at all.
It’s not the worst.
Sure, this will do.
I’m a fan—would recommend.
Amazing! I love it!
Thanks for your rating!

June 11, 2025

Easy Vegan Chocolate Cupcakes with Pecan Pie Frosting
Need an easy dessert idea for a potluck or holiday party? These Easy Vegan Chocolate Cupcakes with Pecan Pie Frosting are sure to be a crowd-pleaser.

Get ready to bake for your vegan family and friends this holiday season without needing any special ingredients. Today we’ll show you how to make the most decadent and easy vegan chocolate cupcakes from scratch with typical foods you’d find in almost any kitchen. Then finish them off with a delicious homemade vegan frosting topped with candied pecans.

If you or your loved ones follow a vegan diet, you know it can be difficult to find delicious vegan recipes that are also easy to make. Vegan baking often calls for nut milk, coconut cream or other vegan ingredients that you may not readily keep on hand. The best part about this recipe for easy vegan chocolate cupcakes from Meaghan at Cook. Craft. Love. is you don’t need any of those special ingredients!

If you love pecans, try our homemade pecan shortbread cookie recipe next!

Meaghan first became interested in vegan baking after one of her best friends became vegan a few years ago. She loves to create new recipes her friend can enjoy like the cupcakes she made for her friend’s birthday or these simple one bowl vegan brownies. Yet since Meaghan herself isn’t vegan she enjoys the challenge of finding ways to make amazing and easy desserts that don’t require running to the store to find specialty items.

When Meaghan sent me her recipe for this month, she said “These are so good! I made these Easy Vegan Chocolate Cupcakes for my potluck friendsgiving in my apartment building last night and they were a HUGE hit! Plus, they’re totally vegan! I love that they’re vegan cupcakes without any weird ingredients like soy or almond milk or flax something or other.”

Making Easy Vegan Chocolate Cupcakes with Pecan Pie Frosting

Get ready to wow your vegan friends and family at your next potluck or party with these Easy Vegan Chocolate Cupcakes! We’ll break this down for you step-by-step into three very easy parts:

Part 1: How to Make Easy Vegan Chocolate Cupcakes

Part 2: How to Make Candied Pecans

Part 3: How to Make Vegan Frosting

There’s a recipe card at the end of this post for your convenience as well. It neatly combines all three parts into one simple card in case you want to print out the instructions to save for later.

What you need:

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Kitchen Tools Needed:

Measuring cups

Measuring spoons

Whisk

3 Mixing bowls

Cupcake liners

12 cup muffin tin

Large ice cream scoop

Toothpicks

Wire cooling rack

Microwave safe bowl

Rubber spatula or mixing spoons

Wax paper

Stand mixer or hand mixer

Decorating bag and piping tip or icing spatula

Cupcake carrier, if you’re taking these delicious goodies to a potluck or party

Part 1: How to Make Vegan Chocolate Cupcakes

These homemade vegan chocolate cupcakes are decadent and delicious. Top them with the pecan pie frosting recipe we’ve provided or your favorite vegan icing.

Ingredients Needed:

1 1/2 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1/4 tsp salt

3 Tbsp cocoa powder

1 tsp vanilla

1 Tbsp white vinegar

6 Tbsp vegetable oil

1 cup water, room temperature

Instructions:

1. Prepare the dry ingredients

First, start by preheating your oven to 350 degrees. Now whisk together the flour, sugar, baking powder, salt, and cocoa powder in a large mixing bowl. Set the bowl of dry cupcake ingredients aside.

2. Add the wet ingredients

In a separate bowl, whisk together the vanilla, vinegar, vegetable oil, and water.

3. Combine the wet and dry ingredients

Next, make a well in the center of your dry ingredients and pour in the wet ingredients. Now whisk the ingredients together just until they’re combined.

4. Fill and bake the vegan chocolate cupcakes

Fill a lined muffin tin 3/4 full of vegan chocolate cupcake batter using a large ice cream scoop. Once the muffin tin is filled, bake the vegan chocolate cupcakes at 350 degrees for 22-24 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean.

Finally make sure you cool the vegan chocolate cupcakes completely before frosting.

Part 2: How to Make Candied Pecans

Use these simple steps to create candied pecans to use in the pecan pie frosting and to garnish the vegan chocolate cupcakes.

Ingredients Needed:

1 cup pecans, chopped into small pieces (leave some extra ones whole for garnish, if desired)

2 Tbs vegan butter

1 1/2 Tbs brown sugar

1/2 Tbs white sugar

1/2 tsp cinnamon

Instructions:

1. Melt butter then add sugars and cinnamon

In a microwave safe bowl melt the vegan butter. Then stir in the brown sugar, white sugar, and cinnamon. Mix the butter, sugars and cinnamon until they’re combined.

2. Coat the pecans

Pour the chopped pecans into the vegan butter mixture and stir to coat. If you left some pecans whole for garnish, go ahead and mix those into the butter too.

3. Let the candied pecans set

Turn the coated pecans onto a sheet of wax paper, separating them slightly. Leave the candied pecans to set while the vegan chocolate cupcakes are cooling.

Part 3: How to Make Vegan Frosting

Making vegan pecan pie frosting requires just five basic ingredients. If you’re allergic to tree nuts, you can totally omit them from this vegan frosting recipe and it will still be delicious on the vegan chocolate cupcakes. It just won’t be “pecan pie frosting.”

Ingredients Needed:

1 cup salted vegan butter, room temperature

1/2 cup brown sugar

1 tsp vanilla

3 cups powdered sugar

The chopped, candied pecans you made in part 2

Instructions:

1. Combine vegan butter, brown sugar and vanilla

Using a stand mixer or hand mixer beat the salted vegan butter in a mixing bowl until it’s pale and fluffy. Meaghan says this should take about 5 minutes. Now add in the brown sugar and vanilla and beat until it’s well combined.

2. Mix in the powdered sugar

Add the powdered sugar, 1/2 a cup at a time, beating well after each addition. Continue to do so until your vegan frosting reaches a thick pipeable consistency.

3. Add candied nuts to make pecan pie frosting

Now take the chopped pecans that you candied and set aside earlier. Mix the nuts into the frosting just enough to combine them.

4. Frost the vegan chocolate cupcakes

Now the moment you’ve been waiting for! Using a decorating bag and piping tip or an icing spatula, frost each of the vegan chocolate cupcakes with the pecan pie frosting. Garnish the cupcakes with two whole candied pecans, if desired. Serve with a tall glass of milk and enjoy!

Easy Vegan Chocolate Cupcakes with Pecan Pie Frosting

Need an easy dessert idea for a potluck or holiday party? These Easy Vegan Chocolate Cupcakes with Pecan Pie Frosting are sure to be a crowd-pleaser.

Prep Time20 minutes

Cook Time22 minutes

Total Time42 minutes

Course: Dessert

Cuisine: American, Dessert

Keyword: vegan chocolate cupcakes

Servings: 12 cupcakes

Calories: 483kcal

Author: Meaghan Lamm

For the Cupcakes:

1 1/2 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1/4 tsp salt

3 Tbsp cocoa powder

1 tsp vanilla

1 Tbsp white vinegar

6 Tbsp vegetable oil

1 cup water room temperature

For the Frosting:

1 cup salted vegan butter room temperature

1/2 cup brown sugar

1 tsp vanilla

3 cups powdered sugar

For the Candied Pecans:

1 cup pecans chopped into small pieces

2 Tbs vegan butter

1 1/2 Tbs brown sugar

1/2 Tbs white sugar

1/2 tsp cinnamon

For the Candied Pecans:

In a microwave safe bowl melt the vegan butter and then stir in the brown sugar, white sugar, and cinnamon, mixing until combined.

Add the chopped pecans and stir to coat. Leave some pecans whole for garnish if desired. Turn the coated pecans out onto a sheet of wax paper and leave to set while you make and cool the cupcakes.

For the Cupcakes:

Preheat oven to 350 degrees.

Whisk together the flour, sugar, baking powder, salt, and cocoa powder and set aside.

In a separate bowl whisk together the vanilla, vinegar, vegetable oil, and water. Make a well in the center of your dry ingredients and pour in the wet ingredients, whisking until just combined.

Fill a lined muffin tin 3/4 full and bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

For the Frosting:

In a stand mixer beat vegan butter until pale and fluffy, about 5 minutes.

Add in the brown sugar and vanilla and beat until well combined.

Add the powdered sugar, 1/2 a cup at a time, beating well after each addition, until frosting reaches a pipeable consistency.

Add chopped candied pecans and mix until just combined.

Frost cupcakes and garnish with two whole candied pecans if desired.

Serving: 1cupcake | Calories: 483kcal | Carbohydrates: 72g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 3g | Sodium: 185mg | Potassium: 124mg | Fiber: 2g | Sugar: 57g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

If you enjoyed this recipe for Easy Vegan Chocolate Cupcakes with Pecan Pie Frosting, please share this with your friends or pin it for later:

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Carrie Ypma

Carrie is the chief writer, crafter and creator here at Ideas for the Home by Kenarry®. She’s an optimist by nature and enjoys sharing recipes, trying new craft ideas, planning for parties and events as well as organizing and decorating. She and her husband, Kent live in Michigan. She also loves to hide away in a castle under the stairs reading to her two young boys and help guests plan vacations at Sunshine Villa at Glenbrook Resort, their short term vacation rental home in Orlando near Walt Disney World.

Whether you’re cooking, crafting or creating for your family, follow Carrie on Pinterest, Facebook, Twitter and Instagram to get inspiring ideas for your home. For home organization tips and ideas, check out her other website, Clutter Keeper or follow her on Pinterest, Facebook, Twitter and Instagram.

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June 11, 2025
Vegan Popcorn Chicken
May 30, 2013 by Lisa Le 89 Comments
I have been craving popcorn chicken since the minute I went vegetarian. I was never a big fan of KFC, but popcorn chicken, YUM. It’s like the best part of KFC with a smaller chicken ratio! So when I saw this recipe for vegan popcorn chicken on Pinterest, I knew I had to have it. Finding soy chunks or TVP was hard in Toronto, because most people don’t really know what it is. I checked the organic/health food section and got nothing. I checked my local health food store and got nothing. Finally, one day I was perusing the grocery store for meal ideas and I saw a bag of soy chunks in the ethnic food section. SCORE.

It doesn’t take much for me to get excited about food. Â I dream of it. I daydream about how I’ll present it. How I’ll make it. How deliciously crunchy it will taste. Chris says that this makes him hungry and he doesn’t know how I can stand the torture, but it really just makes it taste that much better when I get around to making it.

I kept putting off making it though, because I had other stuff to do, and I needed other people to help me eat this because I planned on making 2 cups of it. My vegan friend, Jessica, and I have opposite schedules. She’s always being productive and writerly during the day while my most productive hours are after the sun sets. So when our schedules finally aligned, I made these. Soy chunks are weird and oddly resemble dog food, but man oh man, if you soak these badboys in a flavoured broth/brine/liquid, then coat them in deliciously seasoned breading. YUM.

The first time I made these, I didn’t add enough seasoning to the breading or the soaking mixture. The second time I made them, I used vegetable broth both to soak and to coat the chunks and it made all the difference. I added more seasoning to the breading mixture and sprinkled a little extra when they were done frying, and YUM. I didn’t even need the dip. But if case you wanted it, I included the recipe below. Also the second time I made them, I didn’t coat them in the wet mixture twice I just went from wet mixture to the breading and fried them. There wasn’t as much coating as there was the first time, so you can choose which way you want it to be done.

Enjoy!

Vegan Popcorn Chicken

Recipe adapted from [eCurry|http://www.ecurry.com/blog/starters-snacks/vegan-popcorn-chicken/]

Servings: 2 cups fried popcorn “chicken”, serves 3-4

Author: Lisa Le

Ingredients

– 2 cups dried soy chunks TVP chunks work too

– 3 cups vegetable broth

– 2 cloves of garlic mashed

– 1 tsp salt

– 1 inch cube of ginger grated

– 1/2 cup flour

– 3/4 cup vegetable broth use what you had soaked from the TVP

– 1/2 cup cornstarch

– 1 cup bread crumbs

– 1 tbsp garlic powder

– 1 tbsp lemon pepper

– 1/2 tsp salt

– For the dip:

– 1 tbsp chopped fresh dill

– 1/3 cup sour cream use soy sour cream to keep it vegan

– dash of salt and pepper

Instructions

In a large bowl, combine soy chunks, mashed garlic, ginger, 1 tsp salt and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft.

Heat a pot with about an inch of oil on medium high heat.

Mix together 1/2 cup flour and 3/4 cup vegetable broth from the soaking soy chunks and whisk until no lumps remain. Divide between two bowls.

Once the chunks are soft and soaked, gently squeeze the excess liquid from the soy chunks and coat in one of the bowls of flour mixture.

Transfer the chunks to a ziploc bag with 1/2 cup cornstarch. Shake until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another ziploc bag that has the garlic powder, bread crumbs, lemon pepper, and salt.

Fry the chunks in oil in batches until golden. You may need to push them around to fry all sides because they tend to like to float in one way.

Remove and drain on a paper towel.

In a food processor, blend the dill, sour cream, salt and pepper to make the dip.

Serve the fried chunks with dip and enjoy!
About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

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June 11, 2025
Apple Cider Donut Twinkies {Vegan}
When I came up with this recipe, I realized I never purchased a donut pan. So I needed a “plan B”… I DID however, purchase this Twinkie pan awhile back. Why not, right?

Now, Twinkie purists will argue that this needs a white filling of some sort and I wouldn’t disagree. I opted to top these Apple Cider Donut Twinkies with a glaze instead. Either would be completely delicious, but both seemed a little excessive, even for me 🙂

Apple Cider Donut Twinkies

I peeled and chopped the apples, bringing them to a boil in the apple cider. I reduced the heat to a simmer and continued to cook until tender.

Apple Cider Donut Twinkies

I allowed that mixture to cool slightly and pureed in a food processor until smooth. I took some of that processed mixture and placed it in a measuring cup with my almond milk to create our “buttermilk”. Set this aside.

Apple Cider Donut Twinkies

I combined the dry ingredients in a bowl and in the bowl of an electric mixer, I creamed margarine and sugars until light and fluffy.

Add the applesauce and oil to the puree along with the milk mixture. Whisk to combine.

Alternating the above mixture and the flour mixture, incorporate into the creamed margarine/sugar mixture until well incorporated. Stir in the vanilla.

Spray desired pans with cooking spray and spoon in the batter. Depending on the size of the pan you use, the baking time will vary from 20 to 35 minutes. Test for doneness with a toothpick. The donuts will be dense but you should see crumbs on the toothpick just as you would with b

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aking a traditional cake.

Apple Cider Donut Twinkies

Combine the ingredients for the glaze and drizzle over top. A sprinkle of cinnamon sugar is optional.
Author Veg Life Staff

Ingredients

FOR THE DONUTS:

1/2 C Vegan Margarine such as Earth Balance, room temperature

2 large Apples peeled, cored and diced

1-1/2 C Apple Cider you could also use apple juice if you can’t find it

1/2 C Almond Milk

2-1/2 C Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 C Sugar

1/2 C Brown Sugar

1/4 C Applesauce unsweetened

1/4 tsp Nutmeg

1/4 tsp Cloves

1 tsp Cinnamon

1 tsp Vanilla Extract

FOR THE GLAZE:

1/2 C Apple Cider

1/4-1/2 C Powdered Sugar depending how thin/thick you want the glaze

1/4 tsp Cinnamon

1 Tbl Vegan Margarine such as Earth Balance

FOR THE CINNAMON SUGAR:

1 tsp Cinnamon

1 Tbl Sugar

.

Instructions

Preheat oven to 350 degrees.

Lightly spray desired pans with cooking spray, set aside.

In a medium saucepan, add the apples and cider. Bring to a boil and reduce to a simmer. Cook until tender.

Meanwhile, in a large bowl, combine the dry ingredients. Set aside.

Remove the apples from the heat and cool slightly. Puree until smooth.

Reserve 1 C or so and add it to the almond milk. Allow to sit.

In the bowl of an electric mixer, cream together the sugars and margarine until light and fluffy.

Add the applesauce and oil to the puree along with the apple puree/vinegar mixture. Whisk to combine.

Alternating the puree mixture and the flour mixture, incorporate into the creamed margarine/sugar mixture until well incorporated. Stir in the vanilla.

Divide batter evenly amongst desired prepared pans.

Depending on the size of the pan you use, the baking time will vary from 20 to 35 minutes. Test for doneness with a toothpick. The donuts will be dense but you should see crumbs on the toothpick just as you would with baking a traditional cake.

Cool completely on a wire rack.

Whisk together all of the ingredients for the glaze adding powdered sugar until you reach the correct consistency. Drizzle over the donuts.

In a small bowl, add the cinnamon and sugar. Stir to combine and sprinkle over the wet glaze
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June 11, 2025
Vegan Berry Chocolate Chip Cookies
Vegan Berry Chocolate Chip Cookies

They make giant batches of chocolate chip cookie dough at the deli I work in. Much larger batches than the rest of the cookies, because they are the most popular and they fly out of the store. I always see that big bowl of cookie dough, then want my own, and occasionally I will go home and make some cookies. I mean, who doesn’t like chocolate chip cookies? I loved them since I was little, although I am very particular about when I eat them. What I mean by when is the part of the cookie making process. You see, I love the dough the most. It is soft and comforting and delicious. I could eat a whole bowl of dough. But I suppose that defeats the purpose of cookies. My second most favorite time to eat them is while they are still warm from the oven. I love the gooey chocolate chips, and the softer consistency of the cookie before it has completely cooled. I will eat cookies that have cooled but it is not the optimal time if you know what I mean. So I am sure to enjoy them throughout the process. That is why I love being the one making the cookies, instead of just eating them later, so I can do so!

Anyways, I got the idea to make chocolate chip cookies a few days back, because there was that giant bowl of dough at work, and one of my other coworkers said she was going to make some at home too. I was suddenly thinking that I needed some in my life! The ones at work aren’t vegan, so I was making my own. Plus, I wanted to put a twist on it. Add delicious berries! I am craving berries again, we have been deprived of the more fresh ones here in Minnesota since last fall, so I miss them. I didn’t have any fresh ones, so I used freeze dried in this recipe. One good reason to use the freeze dried is so that they don’t add excess moisture to the dough. The berries are still packed with as much flavor as fresh though, don’t worry! The dough for these tasted amazing. I had to keep sampling it, because it was one of those addictive things like potato chips or popcorn where I kept going back for more. Plenty still made it onto the pan though, because I planned on sharing some of these cookies with others so I didn’t want to eat too much dough.

They baked up beautifully and quickly! From start to finish, it only took me less than half an hour to make them. Granted I wasn’t able to dive in for a few minutes when they came out of the oven, but this is an easy to make cookie. They are delicious! Studded with sweet little berries along with the rich chocolate chips! I recommend enjoying while still warm while the chips are gooey. If you are looking for a new chocolate chip cookie recipe to try, give this one a go! They happen to be gluten free and refined sugar free so it is a win all around!

Vegan Berry Chocolate Chip Cookies

Makes 16 large cookies

Ingredients:

2 Tbsp ground flax seed

1/4 cup plus 2 Tbsp filtered water

1/2 cup virgin coconut oil, warmed to liquid

1/2 cup raw almond butter

1 1/2 cups maple sugar or coconut sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

3/4 teaspoon sea salt

3 cups gluten free all purpose flour

1 cup mini vegan chocolate chips or chocolate chunks

1 cup freeze dried strawberries and raspberries

Directions:

In a small bowl, whisk together the flax seed and filtered water. Set aside in the refrigerator for 15 minutes.

Meanwhile, in a large bowl, coconut oil and almond butter with sugar and mix until well combined

Mix in the vanilla extract and flax mixture until well combined. Add the baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined. Mix in the chocolate chips and berries. Place in the freezer for about 10 minutes until it is firm enough to scoop (if it is too soft at all, it may not be, in that case proceed with scooping. It just depends on how warm the coconut oil was).

To bake, Preheat your oven to 350F degrees. Line 2 large baking sheets with parchment paper. To Form the cookies take about a 2 inch chunk of dough, form into a ball and on prepared cookie sheets a couple inches apart, and press down just slightly. Bake for about 12-15 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies and let cool before enjoying.

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June 11, 2025
Vegan Turkey Roast
Thanksgiving is just around the corner (two weeks and two days, to be exact). And, if you’re anything like me, you’ve already started making menu plans. The only problem is that we are on a very tight budget this holiday season. My usual Thanksgiving favorites like Tofurky, Silk nog, and Tofutti frozen dessert may not make the plate this year, because I’m really trying to save money by making more stuff myself, so to speak.

As you may suspect, there has been some experimenting going on in the VeganYumminess kitchen. And I am pleased to announce that I have fought hard and dirty with tofu and gluten flour and won victoriously! The best part of all is that this roast tastes just like tofurky, and it is SO much cheaper.

Here’s the approximate cost breakdown of the roast itself:
- Stuffing for roast center: $1.00 (or less)
- Tofu: $2.19
- Sunflower oil: $0.50 (or less)
- Seasonings: $0.50 (more or less)
- Vital wheat gluten: $1.00
TOTAL: $5.19

At my local Kroger’s grocery store, a Tofurky roast was selling for $9.99, which I think is pretty standard. I’m pretty excited about the cash saved!

Making a Vegan “Turkey” Roast (a.k.a. Gluten Gobbler)

I am listing the recipe for the roast itself here step-by-step, but there will be a printable version of the roast recipe and my stuffing recipe (although any vegan stuffing recipe will work) at the end of this post.

You will need:
- One 14 oz block of extra firm tofu (I used Nasoya brand)
- 1/3 cup sunflower oil
- 1 3/4 tsp seasoned salt
- 1 1/2 tsp nutritional yeast flakes
- 1/2 tsp sugar
- 3/4 tsp lemon juice
- 2 1/2 tsp Bragg’s liquid aminos (or soy sauce)
- 2 tsp sage
- 1/4 tsp savory
- 1 cup gluten flour (may need more or less depending on the type of tofu that you use)
First, blend the tofu, oil, and seasonings in a powerful blender. I use vitamix, but any strong blender will work.

Next, move tofu mixture to a bowl, and add gluten flour, mixing gradually. Kneed with your hands until very little dough is sticking to the sides of the bowl. Separate dough in to 2 equal sections.

Press each half of dough into the bottom of a shallow bowl, allowing the dough to climb the side of the bowl about 1/2 inch.

Next, spoon stuffing into the crater of one of the dough halves. Press the stuffing to form a mound.

Place other half of dough on top of stuffing mound, and pinch dough edges together. Wrap the whole roast snugly in cheese cloth, tying at the top.

Then, wrap the whole thing in aluminum foil, and place it in your steamer and cover. Steam for 1 hour, adding water periodically as needed. This idea came from VeganDad, who makes his own vegan lunch meat by steaming his seitan. Check out his lunch meat recipe here.

After you have steamed your roast, remove the aluminum foil and cheese cloth. Place the roast in a baking dish and pour baste sauce over the top. I used a a few tablespoons of olive oil, a few tablespoons of Bragg’s liquid aminos, 1 teaspoon of orange juice concentrate, and a sprinkle of sage for my baste. The tofurky website has some baste recipes here that look fabulous.

Bake at 350 degrees F for 1 hour and 15 minutes, approximately. Check on you roast after about 45 minutes of baking, to re-baste.

Once you take it out of the oven, you’re ready to serve. Or freeze! You could probably even freeze it after the steaming stage, so that all you have to do is bake it Thanksgiving morning. Enjoy!

(As an Amazon Associate I earn from qualifying purchases associated with links on this page, also known as affiliate links.)
Delicious vegan turkey seitan and tofu roast–perfect for Thanksgiving and Christmas

Prep Time30 minutes

Cook Time2 hours 15 minutes

Course: Entree

Cuisine: American

Servings: 10

Calories: 295kcal

Ingredients

For the Stuffing:

▢ 2 celery stalks finely chopped

▢ 1 medium onion finely chopped

▢ 1 tablespoon olive oil

▢ 14 oz vegan cornbread stuffing of your choice

▢ 2/3 cups brown rice cooked

▢ 2 cups warm water

▢ 1 teaspoon seasoned salt

▢ 1/2 cup black olives sliced

▢ 1/4 cup pecans finely chopped

▢ 1/4 cup fresh cranberries optional

▢ 1/4 cup mushrooms canned (optional)

For the Roast:

▢ 14 oz extra firm tofu

▢ 1/3 cup sunflower oil

▢ 1 3/4 teaspoon seasoned salt

▢ 1 1/2 teaspoon nutritional yeast flakes

▢ 1/4 teaspoon sugar

▢ 3/4 teaspoons lemon juice

▢ 2 1/2 teaspoons Bragg’s liquid aminos or soy sauce

▢ 2 teaspoons sage ground

▢ 1/4 teaspoon savory

▢ 1 cup vital wheat gluten

Instructions

For the Stuffing:

Saute chopped onion and celery in olive oil for 5-10 minutes, or until onion is nearly clear.

Mix onion, cellery, and remaining stuffing ingredients in a large bowl, then pour into a 9 X 13 inch baking dish. Bake at 350 degrees Fahrenheit for 10 minutes covered, then for an additional 5-10 minutes uncovered.

For the Roast:

Place all roast ingredients except gluten flour in a blender or food processor. Blend until smooth.

Place tofu mixture in a bowl. Slowly mix in vital wheat gluten about 1/4 cup at a time (until you reach about 1 cup). Adjust amount of gluten flour as needed. Very little dough should be sticking to the side of your mixing bowl.

Separate dough into 2 equal halves, then press each half into the bottom of a shallow bowl, until the dough extends about 1/2 inch up the side of the bowl.

Spoon about 1 1/2 cup prepared stuffing into the center of one half. Press stuffing into dome. Place other dough half on top of dome, and press dough edges together.

Place several cups of water in steamer and bring to boil. Wrap roast snuggly in cheese cloth, followed by aluminum foil, and place in steamer. Cover and steam for 1 hour.

Remove roast from steamer, and remove aluminum foil and cheese cloth.

Place roast in a baking dish, and pour baste over it. Cover baking dish with aluminum foil and bake at 350 degrees F for approximately 1 hour and 15 minutes. Check roast after 45 minutes of baking to re-baste, as needed.

Serve and enjoy!

Notes

Update June, 2019: Originally, I used the baste recipe from Tofurky.com for this recipe. Unfortunately, it appears this is no longer a baste recipe available on the website. Once I have developed a baste recipe myself, I will update this recipe to include it. For now, I’d use a combination of Bragg’s liquid aminos, orange juice concentrate, and olive oil. Once I have the exact measurements hammered down, I will post them. Thanks!

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 295kcal | Carbohydrates: 23g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 1047mg | Potassium: 176mg | Fiber: 3g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1.3mg | Calcium: 58mg | Iron: 1.9mg
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June 11, 2025

Author: PatagoniaLlami

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Making Easy Vegan Chocolate Cupcakes with Pecan Pie Frosting

What you need:

Kitchen Tools Needed:

Part 1: How to Make Vegan Chocolate Cupcakes

Ingredients Needed:

Instructions:

1. Prepare the dry ingredients

2. Add the wet ingredients

3. Combine the wet and dry ingredients

4. Fill and bake the vegan chocolate cupcakes

Part 2: How to Make Candied Pecans

Ingredients Needed:

Instructions:﻿

1. Melt butter then add sugars and cinnamon

2. Coat the pecans

3. Let the candied pecans set

Part 3: How to Make Vegan Frosting

Ingredients Needed:

Instructions:﻿

1. Combine vegan butter, brown sugar and vanilla

2. Mix in the powdered sugar

3. Add candied nuts to make pecan pie frosting

4. Frost the vegan chocolate cupcakes

Easy Vegan Chocolate Cupcakes with Pecan Pie Frosting

For the Cupcakes:

For the Frosting:

For the Candied Pecans:

For the Candied Pecans:

For the Cupcakes:

For the Frosting:

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Ingredients

For the Stuffing:

For the Roast:

Instructions

For the Stuffing:

For the Roast:

Notes

Instructions:

Instructions: