Author: PatagoniaLlami

Classic Vegan Lasagna
This vegan lasagna recipe tastes just like a traditional lasagna, but it is meatless and dairy-free. Lasagna noodles are layered with creamy, tofu-free ricotta cheese, homemade vegan parmesan, vegan mozzarella shreds, and a meaty marinara that’s so tasty, you’ll want to eat it out of the pot! It’s perfect comfort food for a family dinner, potluck, or holiday gathering.

Table of Contents

A classic vegan lasagna everyone will love

Recipe FAQs

Vegan lasagna recipe

More vegan Italian baked pasta dishes

Reviews

A classic vegan lasagna everyone will love

This is my beloved recipe for a very traditional Italian lasagna with layers of tender pasta, creamy cheese and a savory, meaty marinara sauce that ties all those flavors together. But it’s all vegan.

You will be amazed by how authentic this lasagna tastes, from the rich, flavorful marinara to the homemade vegan ricotta and vegan parmesan cheeses. I’ve taken this dish to countless potlucks and it always disappears in no time at all! Even omnivores choose it over other dishes with meat in them.

I designed this vegan lasagna not just for utter deliciousness but also for maximum nutrition. Every slice has 21 grams of protein and seven grams of fiber, among many nutrients. I often use whole wheat lasagna noodles to make it even healthier. The ricotta is tofu-free for the best flavor, and you can make this recipe soy-free and gluten-free – see FAQs below for more on this.

This recipe is quite simple – not exactly something you expect to hear when you look at a lasagna recipe. I like breaking down the process down into five straightforward steps:

Blending the vegan ricotta cheese (no cooking needed).

Making the vegan parmesan cheese (also no-cook).

Cooking the vegan meat marinara.

Boiling the lasagna noodles until al dente.

Layering and baking the vegan lasagna.

Each of these steps goes by quickly. But if you like making things ahead, you can make the ricotta, parmesan and sauce up to three days in advance, then assemble and bake the lasagna the day you plan to eat it.

This is a bit of a challenging dish to make vegan due to the cheesy factor, but my dear, you knocked it outta the park!! Rave reviews from our family! In my opinion, there is no need to look further for a vegan lasagna recipe! – Heather

Recipe FAQs

Make vegan lasagna gluten-free

Gluten-free lasagna noodles are easily available and will work well in this recipe. Substitute wheat noodles with gf noodles and cook according to package directions before layering.

If you are low-carb, try my vegan zucchini lasagna recipe.

Tweaks for nut-free diets

There are nuts in the cashew ricotta and the vegan parmesan. To make the recipe nut-free, replace the cashews with an equal quantity of pumpkin seeds. Or make a tofu ricotta by replacing the nuts with a 14-oz package of silken tofu (drained).

Instead of using cashews in the vegan parmesan, use a cup of breadcrumbs. Process with remaining seasonings and proceed with recipe.

Use no-boil noodles

If using no-boil noodles, add an extra cup of water to the marinara. No-boil noodles are shorter so you will need more of them – 24 instead of 16. Layer them horizontally in the baking dish, using five or six noodles for each layer.

Do I really need two kinds of meatless meats for the marinara?

This is not necessary, but it enhances the texture of the meatless marinara sauce. I used a combination of Beyond sausage and Impossible Beef this time, but any combination of meatless meats or meatless crumbles will work.

Make the sauce with store-bought marinara

Brown the vegan meat in 1 teaspoon olive oil, then stir in two 24-oz jars of marinara sauce. Heat together for five minutes.

Store

Freeze the lasagna, baked or unbaked, for up to three months. Thaw overnight in refrigerator, then bake or reheat before serving.

You can refrigerate the baked or unbaked lasagna or leftovers for up to four days.

Vegan lasagna recipe

Vaishali · Holy Cow Vegan

This classic vegan lasagna recipe has no meat or dairy but it tastes so authentic. Lasagne sheets are layered with creamy ricotta cheese, homemade vegan parmesan, vegan mozzarella shreds, and a meaty vegan marinara sauce.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Course Main Course

Cuisine Italian

Servings 12 servings

Calories 521 kcal

Equipment

9 X 12 inch baking dish

Ingredients

Ingredients for meaty vegan marinara sauce

1 tablespoon extra virgin olive oil

7 cloves garlic (crushed and minced)

1 large onion

28 oz vegan ground beef (I used a combination of Beyond Sausage and Impossible Beef this time. I’ve used other brands, like Gimme Lean and Field Roast in the past with good results. Crumble the sausage into smaller bits.)

6 oz tomato paste

28 oz canned whole plum tomatoes

2 teaspoons dried oregano

1 tablespoon fresh basil (optional)

1 teaspoon red pepper flakes

2 cups vegetable stock (or water)

Salt and ground black pepper to taste

Ingredients for cashew ricotta

1 ½ cups raw cashews (soaked 30 minutes, then drained)

2 tablespoons nutritional yeast (optional)

1 teaspoon garlic powder

1 teaspoon oregano

¼ cup parsley (chopped)

Salt and ground black pepper to taste

1 cup water

Instructions

Make the vegan meaty marinara

Heat oil in a large skillet with garlic. Add the onions. Sauté until the onions soften, about five minutes.

Add the meatless meat – ground vegan beef and ground vegan sausage – and sauté for a couple of minutes to brown.

Place the plum tomatoes in a bowl and squish them to break with your fingers. Add to the skillet along with tomato paste and two cups of vegetable stock.

Add the oregano, basil if using, red pepper flakes, salt and ground black pepper to taste. Cook the sauce without covering for about 15 minutes or until it turns a bright orange-red. Turn off heat and check seasoning. Set aside.

Make the vegan ricotta cheese

Place cashews in a food processor with nutritional yeast, garlic powder, oregano, parsley, salt and ground black pepper to taste, and water.

Process for a couple of minutes until smooth. Set aside.

Cook lasagna noodles

Cook lasagna noodles according to package directions until al dente but not mushy. You can skip this step if using no-boil noodles.

Assemble and bake lasagna

Preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius.

Spray a 12 X 9 inch lasagna pan or baking dish with cooking spray or oil. Ladle out a cup of marinara sauce into the pan and spread evenly. Layer on four sheets of the noodles into the bottom of the pan.

Layer on one-fourth of the meat sauce over the lasagna noodles followed by one-fourth of the cashew parmesan.

Follow this by a layer of one-fourth of the vegan mozzarella, then one-fourth of the vegan ricotta.

Repeat the layers until you have built up three layers of the noodles, marinara and the cheeses. Over the fourth and final layer of lasagna noodles, layer the remaining marinara, parmesan, ricotta and mozzarella.

Cover the baking dish with aluminum foil, place the lasagna pan on a rimmed baking sheet, and bake in the preheated oven for 30 minutes. Remove the aluminum foil and bake the lasagna another 30 minutes until bubbly and hot. Let the lasagna stand at least 15 minutes to firm up, then cut and serve.

Notes

If using no-boil noodles, see FAQs above.

Some lasagna boxes have 18 noodles, others have just 14 or 15. You need 16 noodles for this recipe, but if you fall short of one or two noodles, no need to open another box. Just use fewer noodles for the middle layers and no one will know!

If you want more veggies in the lasagna, cut down the meatless meat by half and add a roasted, diced eggplant or finely diced noodles to the marinara sauce.

Use lentils instead of the meatless meat. Add 28 oz, or roughly two cans, of brown lentils to the marinara instead of the meat.

Nutrition

Calories: 521kcalCarbohydrates: 51gProtein: 21gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 842mgPotassium: 500mgFiber: 7gSugar: 6gVitamin A: 614IUVitamin C: 12mgCalcium: 55mgIron: 3mg

Tried this recipe?Let us know in the comments below!

More vegan Italian baked pasta dishes
About Vaishali

Hi! I’m Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.

Reader Interactions
Read More
May 18, 2025
Vegan Apple Lasagna
August 10, 2024 By Gretchen 10 Comments
Everyone’s asking for seconds when you serve up this apple lasagna!

Another no bake dessert you are going to fall in love with!

Layers of sauteed cinnamon apples, graham crackers & cream cheese mousse!

I don’t make my own graham crackers but if you do by all means get down with your bad self

A Virtual Vegan has a great recipe I have made a couple times and while it is by far better than a box of grahams, I often don’t have time to do it

So for the time challenged group of us, we have Nabisco original graham crackers as they are accidentally vegan with no honey added.

Vegan Toffee makes this Apple Lasagna complete with a slight buttery crunch to each bite.

Probably the most difficult part of the entire recipe, but I still wouldn’t recommend you skip it!

A dose of brandy for the sautéed cinnamon apples is amazing here!

However for those who are alcohol free just sub in apple juice instead!

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS APPLE LASAGNA RECIPE

This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you

Notes for Success:

Vegan Lactic Acid is what gives cream cheese desserts their signature tang

If you do not have it or do not want to buy it you can use apple cider vinegar instead in the same amount as listed

Any brand of vegan cream cheese is fine for no bake recipes

I have only had trouble with various brands when baking cheesecakes

We also have so many options to choose from when it comes to vegan whipped cream

SILK Brand Heavy Whipping Cream is fast becoming my favorite *not sponsored

Whichever brand you use (or my homemade recipe) you will need 2 cups of fully whipped volume of whipped cream

Yield: serves 12-16 people

Apple Lasagna

Prep Time
45 minutes

Total Time
45 minutes

Ingredients

1 Box of Nabisco Graham Crackers (you will use 2½ packages from the box)

For the Apples:

3-4 medium sized apples peeled & sliced to about 1/8 inch thick

Light Brown Sugar ¼ cup (50g)

All Purpose Flour 1 Tablespoon

Cinnamon ½ teaspoon

Ground Ginger ¼ teaspoon

Ground Nutmeg ¼ teaspoon

Brandy 3 Tablespoons *optional

Maple Syrup 1 Tablespoon

Vegan Butter 1 Tablespoon

For the Cream Cheese Mousse:

2 Packages Vegan Cream Cheese (454g) *see notes

Confectioners Sugar 1 cup (120g)

2 Cups Vegan Whipped Cream *see notes

Vegan Lactic Acid 2 teaspoons *see notes

Vanilla Extract 1 teaspoon

Cinnamon 1 teaspoon

optional garnish

Vegan Toffee Recipe

1 Caramel Recipe for the topping

Instructions

First prepare the apples by melting the vegan butter in a large skillet over high heat and then add the slices apples. Let them cook down for about 5 minutes stirring frequently then add the brown sugar, flour and spices and stir well to combine

Stirring often, let the apples cook down for about 10 minutes, I cover the pan with a lid from time to time to get them nice and steamy.

Add the brandy and the maple syrup and cook until they are tender but not mushy- total time about 15 minutes of cooking

Remove from the heat and cool completely

Prepare the whipping cream for the mousse according to your choice of whipped cream, you will need 2 full cups of whipped cream

Reserve the whipped cream while you prepare the cream cheese mousse base by combining the vegan cream cheese, sifted confectioners sugar, vanilla extract & lactic acid together in a large mixing bowl (you can use an electric mixer, but vegan cream cheese breaks down very easily and by hand mixing you can be sure you won’t turn it into soup!)

Fold the whipped cream into the cream cheese mixture and then get ready to assemble the dessert.

In the bottom of a 9″x9″ baking pan arrange the graham crackers

Layer with 1/3 of the mousse mixture and then top with half of the apples.

Layer with more graham crackers, another 1/3 of the mousse and the other half of the apples.

A final layer of graham crackers and the last of the cream cheese mousse.

I sprinkled the entire top with a recipe of Vegan Toffee Bark but this is optional as is the Vegan Caramel Recipe for a drizzle on top

Refrigerate for 3-4 hours before serving, the lasagna actually got better the next day just like a traditional lasagna!

Notes

Apple Lasagna must be kept refrigerated and will stay fresh for up to 5 days
Reader Interactions
Read More
May 18, 2025
Cauliflower Buffalo Wings with Vegan Blue
Cauliflower Buffalo wings are delicious with a creamy vegan blue cheese dressing – perfect for your Super Bowl party!

Game day around the Beets household means sitting in front of the TV watching football, cheering on the Arizona State Sun Devils or the Austin College ‘Roos and eating. Stuffing my face with lots of snack foods, like Buffalo cauliflower wings with blue cheese dressing, and/or baked jalapeno poppers with raspberry dipping sauce.

Cauliflower is a delicious and healthy alternative to traditional chicken wings. The sauce can be made as spicy or as mild as you like – in this case I use Frank’s RedHot and mix it with a Vegan butter to make the wings a little spicy.

I am a big fan of all things cauliflower wings. The Buffalo sauce can be swapped out with Terryaki sauce and dipped in homemade Vegan Ranch dressing. There is really no way to serve these wings wrong.

The vegan blue cheese dressing is super easy to make and tastes best when made the day before and kept in the fridge as the flavors blend. Extra firm tofu mimicks blue cheese crumbles and takes on the flavor of the various spices added into the recipe.

These cauliflower Buffalo wings are a great way to sneak vegetables into a carnivore’s diet without sacrificing flavor and texture.

Ingredients

For the “wings”:

1 cup unsweetened non-dairy milk, can substitute plain water as well

1 cup flour, gluten-free works well

2 teaspoons garlic powder

1 head of cauliflower, chopped into bite-sized pieces

1 cup hot sauce

1 tablespoon olive oil or melted vegan butter

For the Vegan Blue Cheese Dressing:

¼ block of extra firm tofu

½ teaspoon garlic powder

1 cup Veganaise

¼ teaspoon tahini paste

1 teaspoon lemon juice

1 teaspoon apple cider vinegar

Instructions

Preheat the oven to 450°F.

Combine the soy milk, flour, and garlic powder in a bowl and mix until well combined.

Coat the cauliflower pieces with the milk and flour mixture and place in a shallow baking dish. Bake for 18 minutes.

While the cauliflower is baking, combine your buffalo sauce and olive oil or melted butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.

Serve alongside Vegan Blue Cheese dressing and celery sticks.

For the Blue Cheese Dressing:

In a medium bowl, mix all ingredients except the tofu until you have a nice creamy dressing-like consistency.

Crumble tofu into the dressing mixture to resemble blue cheese crumbles. Stir to combine.
Read More
May 18, 2025
Vegan Banana-Chocolate Chip Cake

I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I’m pretty sure I haven’t left the computer since then…I’ve been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find.

When I’m not at my computer or in the kitchen, I’m working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I’m a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here).

I don’t have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an “eatacation” every year.

The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.

Read More

May 18, 2025
Vegan & Gluten Free Shepherd’s Pie
Jump To Recipe
by Liz Thomson
September 17, 2019

This post may contain affiliate links.

This shop has been compensated by MorningStar Farms. All opinions are my own.

Looking for the ultimate vegan comfort food? This Shepherd’s Pie pie has a “meaty” filling with plenty of vegetables, topped with creamy potatoes for a meal that will satisfy vegetarians and meat-eaters alike!

There’s something about Shepherd’s Pie that just feels like comfort food. Maybe it’s the combination of a meaty filling with creamy potatoes. Or maybe it’s the smell that fills the kitchen to let the whole family know what’s for dinner. Either way, I was excited to create a vegan version of Shepherd’s Pie that is just as filling and delicious as the version I remember as a kid! It’s the perfect fall recipe to add to your menu.

This vegan shepherd’s pie uses plant-based meat from MorningStar Farms®. The Grillers Crumbles are a perfect, savory addition to pasta dishes, chili, veggie sloppy joes, and more!

How to make a vegan “meat” filling

For the meat, we’re using MorningStar Farms® Grillers Crumbles. You can take it directly from the freezer to the skillet! It adds lots of protein to this dish and the texture is great. I love that it only takes a few minutes to cook too! MorningStar Farms® plant-based veggie meal starters are a delicious, meat-free addition to any meal or diet! These Grillers Crumbles are 100% vegetarian, a good source of protein with 9 g per serving, and it’s cholesterol-free.

MorningStar Farms® has been committed to making vegetarian and plant proteins to satisfy every appetite and occasion. From burgers to bacon, pulled pork to corn dogs, vegetarian to vegan, MorningStar Farms® is plant-based goodness made for everyone.

Print

Description

Looking for the ultimate vegan comfort food? This Shepherd’s Pie pie has a “meaty” filling with plenty of vegetables, topped with creamy potatoes for a meal that will satisfy vegetarians and meat-eaters alike!

Filling

1 package Morningstar Farms® Grillers Crumbles

1 tablespoon vegan butter

1 large onion, chopped fine

1/2 cup shredded carrots (about 2 carrots)

1/2 cup chopped celery (about 2 stalks)

1 clove garlic, minced

Salt and pepper

2 tablespoons all-purpose flour

1 tablespoon tomato paste

2 cups low sodium vegetable broth 1 tablespoon soy sauce 1 cup frozen peas

TOPPING

2 ½ pounds russet potatoes, peeled and cut into 2-inch pieces

2 tablespoons vegan butter, melted

⅓ cup almond milk or milk of choice

Salt to taste

Cook Mode

Prevent your screen from going dark

For the filling:

Adjust oven rack to upper-middle position and heat oven to 375 degrees.

Heat the vegan butter in a large skillet over medium-high heat for 30 seconds until melted.

Add onion, carrots, and celery and cook until soft, about 6 minutes.

Add garlic and continue cooking for 2 minutes. Add MorningStar Farms® Grillers Crumbles and cook, for 4-5 minutes until heated through.

Add flour and tomato paste and cook until paste begins to darken (about 1 minute).

Add broth and simmer over medium heat, stirring frequently, until mixture is thick but still saucy (7 to 10 minutes).

Stir in peas, then remove from heat. Transfer to a 2-quart casserole dish

For the topping:

Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in a large saucepan over high heat.

Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.

Drain potatoes, return to saucepan and mash potatoes with vegan butter and almond milk until smooth. If you like smoother potatoes, you can use a hand mixer or stand mixer. If you like your potatoes chunky, mash with a fork.

Season with salt and pepper to taste. Spread potatoes evenly over the filling.

Bake until filling is bubbling, about 15 minutes.

Turn on broiler and cook until top is golden brown, 3 to 5 minutes.

Remove from oven and cool 10 minutes before serving.

I’ve been enjoying MorningStar Farms® products for years, and I’m thrilled that they’re adding even more delicious foods to their line up! Keep an eye out for their NEW offerings in the frozen food section. I found them at Walmart! I’m keeping an eye out for the Italian Sausage Crumbles which would be perfect for pasta! MorningStar Farms® products are not only for vegetarians – they are for everyone! In fact, you can get cash back on Ibotta with MorningStar Farms® while supplies last!

What’s your favorite comfort food?

originally posted September 17, 2019 (updated January 17, 2021) by Liz Thomson

categories: Dinner, Vegan
2 comments
Read More
May 18, 2025

Vegan Chocolate Cupcakes with Vanilla Frosting

Cook Mode
(Keep screen awake)

Ingredients

Original recipe (1X) yields 15 servings

1 ¾ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder, or more to taste
1 teaspoon baking soda
1 pinch salt
1 cup water
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon white wine vinegar

Frosting:

½ cup vegan margarine
3 ½ cups confectioners’ sugar
3 tablespoons vanilla soy milk, or as needed
½ teaspoon vanilla extract
colored sprinkles

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners’ sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners’ sugar until frosting has desired consistency.
Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Nutrition Facts (per serving)

327	Calories
11g	Fat
56g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 15
Calories 327
% Daily Value *
Total Fat 11g	14%
Saturated Fat 3g	13%
Sodium 157mg	7%
Total Carbohydrate 56g	20%
Dietary Fiber 1g	3%
Total Sugars 42g
Protein 2g	4%
Calcium 6mg	0%
Iron 1mg	5%
Potassium 48mg	1%

* 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.

May 18, 2025

Carrot Zucchini Bars with Citrus Frosting {Vegan}
Here is a quick and easy little recipe for Carrot Zucchini Bars with a vegan Citrus Cream Cheese Frosting. There are several companies producing really good vegan cream cheese right now and you can find them in any Whole Foods, Trader Joe’s or similar health food markets.

You could also add raisins and/or chopped walnuts to this batter if you’d like.

Carrot Zucchini Bars with Citrus Cream Cheese Frosting

This recipe is for one 8″ cake. It bakes to only about 1/2″ thick, so they are perfect for stacking! We got 8 of them out of this recipe. You could always double it and use a 13″ x 9″ pan if you’d like more or you could also just use one single square and frost it for a reduced calorie bite-sized version.

Carrot Zucchini Bars

For the cream cheese frosting, we softened some vegan cream cheese and added vegan powdered (confectioner’s) sugar and some lemon zest. You can sweeten this to your liking. The cake itself is not overly sweet. It will however be sweeter if you opt to use applesauce instead of the flax “egg”.

Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂
Servings 8

Author Veg Life Staff

Ingredients

FOR THE BARS:

3/4 C All-Purpose Flour

1/2 tsp Baking Powder

1/4 tsp Ground Ginger

1/8 tsp Baking Soda

1 Flax “Egg” 1 Tbl Ground Flax Seed + 3 Tbl Water, refrigerated for at least 15 minutes OR 2 Tbl Applesauce

3/4 C FINELY Grated Carrots

1/2 C Shredded Zucchini

1/3 C plus 1 Tbl packed Vegan Brown Sugar

1/4 C Oil such as vegetable or canola

2 Tbl Agave

1/2 tsp Vanilla

FOR THE CITRUS CREAM CHEESE FROSTING:

4 oz. Vegan Cream Cheese

1/2 C Vegan Powdered Confectioner’s Sugar

1/2 tsp Lemon or Orange Zest

Instructions

Place 4 oz. of vegan Cream Cheese in a bowl to soften while we prepare the cake.

Preheat the oven to 350 degrees.

In a measuring cup, add 1 Tbl of ground flax seed and 3 Tbl of water. Mix to combine and refrigerate for at least 15 minutes, preferably 30.

Line an 8″ pan with parchment allowing for some overhang which will aid in removal after baking.

Using a box grater, FINELY grate the carrot.

Using the other side, shred the zucchini. Using paper towel, squeeze out as much excess moisture as you can from the zucchini.

In a large bowl, combine the grated carrots and zucchini along with the rest of the ingredients. Don’t forget the flax mixture you have chilling in the refrigerator.

Spread evenly into the prepared pan and bake for 20-25 minutes or until golden on the edges and a toothpick inserted comes clean.

I would recommend cutting the cake into squares prior to frosting as it can be challenging to cut with the softened cream cheese.

This is a moist cake and you’ll want to refrigerate after frosting to set as the cream cheese had been softened.

Top with a small dollop of the cream cheese frosting before serving and some fresh lemon zest.
Carrot Zucchini Bars with Citrus Frosting (Nutrition is for 8 bars as shown)
Read More
May 18, 2025
Vegan Classic Potato Salad
You’re going to want to make this vegan classic potato salad! It’s stuffed full of fresh herbs and extra delicious, a dish that’s sure to be gobbled up in no time!

This potato salad is no fuss, no frills, just a good old classic potato salad that happens to be vegan! And gluten free, but isn’t that most potato salads?

It’s the perfect side dish for summer cookouts and picnics, or served alongside your veggie burgers and hotdogs year round. Using an eggless (vegan) mayo means it can be enjoyed by everyone, while still delivering the classic flavors of your childhood.

Because this potato salad isn’t about breaking the mold, instead it elevates it!

So what goes into a great potato salad?

Well, potatoes for starters! Choose buttery, thin skinned, waxy potatoes like yukon gold or red skinned potatoes. Fingerling or baby potatoes work really well too.

Whether or not you peel your potatoes is up to you and your preferences. I like the bit of texture the skin adds to the salad, plus its extra nutrients! But if you want to peel, or your potatoes are a bit old and full of eyes, then go ahead.

The second most important thing after choosing the potatoes is cooking them properly. A good potato salad should have very tender potatoes. This means steaming them until they are completely soft. When pierced with a fork or knife, there should be no resistance.

Have you ever taken a bite of potato salad only to find there’s almost a crunch to your potatoes? Yeah, it’s disappointing. So steam those potatoes until they are soft! You can always test one with a bite to be sure.

RELATED: Tempeh BLT Sandwiches

RELATED: VEGAN Southwestern Black Bean Burgers

Next, we whip up the dressing!

With the potatoes done and cooling off, the only thing left to do is quickly whisk together the dressing for the salad.

The bulk of the dress is vegan mayonnaise. You can use your favorite brand, they’ll all make a great potato salad! I particularly enjoy Follow Your Heart Vegenaise, Just Mayo, and Sir Kensington Fabanaise.

To jazz up the mayo, add a splash of apple cider vinegar. This cuts back on the richness and adds much appreciated acidity.

Next, add mustard. I like my mustard to be spicy and bold flavored, so dijon is the one I grab for making potato salad. Its a hotter, stronger mustard flavor than its cousin yellow mustard, and adds more robust flavor to our potato salad. But if you’re a yellow mustard person through and through, you can feel free to use that instead.

My favorite potato salads are loaded with fresh herbs. It takes them from mundane to special, something even potato salad skeptics will find themselves reaching for seconds of!

RELATED: Vegan Stuffed Mediterranean Burgers

RELATED: Barbecue Tofu Sandwiches with Pineapple Relish

I add thyme and chives, specifically I love using lemon thyme from my garden. It has such a great flavor, it’s fresh and bright tasting, and a bit lemony as can be expected by the name. But this salad is great with the thyme found in grocery stores too!

Celery seed is a must when it comes to creamy cold picnic salads. It adds a punch of earthy, somewhat bitter, celery flavor. Add it in the form of straight celery seed or celery salt, but if using the latter, cut back on the added salt to compensate. You can always add more salt later to taste.

Speaking of salt, it and freshly ground black pepper are the last ingredients for the potato salad dressing! Add it to taste, but if you’re like me, that means a lot of pepper! What can I say, it packs a big punch of yum.

The last ingredient for our potato salad is some minced shallot.

While we don’t want our potatoes to be crunchy, we do want a bit of texture in the potato salad. A little minced shallot comes to the rescue!

It’s juicy and has a little bit of a kick, but is milder, sweeter, and has less of a bite than red onion. A scattering of minced shallot tossed into the potatoes and dressing adds the perfect finish to the salad.

That being said, if raw onion is not your thing, you can substitute some mined celery instead.

And that’s it! Everything you need for a perfect vegan potato salad!

It’s classic and nostalgic, everything you hoped for! I like to finish it off with some flaked salt, cracked pepper, and more fresh herbs for garnish.

I hope you enjoy this potato salad to the max!

If you make this classic vegan potato salad, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations!

WANT MORE DELICIOUS VEGAN RECIPES?

SIGN UP FOR MY EMAIL NEWSLETTER & FOLLOW ME ON INSTAGRAM, FACEBOOK, AND PINTEREST!
Ingredients

1 1/2 pounds yukon gold potatoes

1/2 cup minced shallots

1 cup vegan mayonnaise

1 tbsp dijon mustard

1 tbsp apple cider vinegar

1 tbsp fresh thyme, chopped

2 tbsp fresh chives, minced

1/2 tsp celery seed*

1/2 tsp salt, or to taste

freshly ground black pepper to taste

Instructions

Wash the potatoes and peel them if you want, I like the skins on. Cut the potatoes into bite sized pieces, about 1/2″ – 3/4″ cubes. Bring a pot of water to a boil on the stove and set a steamer basket in the pot. Steam the potatoes until they are very tender and easily pierced with a fork or knife. This can take ~15-20 minutes depending on size of the potatoes. Set aside to cool.

In a small mixing bowl stir together the shallots, vegan mayonnaise, mustard, vinegar, fresh thyme and chives, celery seed, salt and pepper.

When the potatoes have cooled to room temperature add the mayo dressing and toss to combine. Chill until ready to eat!

Notes

Choose any low starch, buttery potato variety such as red skinned potatoes, yukon gold potatoes, or fingerling potatoes. Do not use starchy potatoes such as russet potatoes.

*can substitute celery salt, but reduce the added salt to compensate.

If you want to avoid raw onion, substitute the shallots for minced celery.

Nutrition Information:

Yield: 8

Serving Size: 1

Amount Per Serving:

Calories: 225Total Fat: 14gUnsaturated Fat: 11gSodium: 305mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 3g
Read More
May 18, 2025
Vegan Party Nachos

I still remember my first knock-out plate of nachos. Crisp, chewy and brown-burnt edged chips smothered in gobs of white and orange melted cheese. Beans, sour cream, diced veggies, jalapeno circles and salsa. Heavenly. But not healthy. Until now. Eat Nachos again! Learn how to cut out 5.5g of saturated fat per ounce of cheese and create a plate of party nachos you can feel good about…

Healthy Nacho Keys:

*load up on the beans! Choose fat-free refried black beans. Protein and fiber-rich

*Use fresh veggies and jalapenos. Can canned.

*Load up on the ‘veggie mixture’ topping.

*Spicy is good for you! Go spicy.

*Use spices and herbs like cilantro and cumin to add flavor (rather than added fat from sour cream, oil or more cheese.)

*Use a mix of baked/traditional chips. (The more baked the better)

*Use vegan cheese.

*Add healthy sides like fat-free salsa and healthy avocado slices (or guacamole)

Lift Your Nacho Ban. If you are a healthy eating devotee, you’ve probably pushed the party, ballpark, snack-worthy food Nachos out of your culinary spectrum. But hold your jalapenos! Nachos aren’t all bad! The beans and spicy veggies give this dish good-for-you potential. Improve the chips, add a lot more of the healthy veggies and upgrade the cheese to a vegan version and you are in nacho business! FYI, vegan cheese has 5.5g less saturated fat per ounce than traditional cheese! Discover my recipe for fast, friendly, fun and furiously delicious Vegan Nachos.

Who invented nachos? It is said that in 1943, Ignacio “Nacho” Anaya, invented nachos. He lived in Mexico, not far from the Texas border. He used a Tostada, cheese and a few jalapenos. But that was it! Then in 1977 Frank Liberto, A Texas resident, changed up the recipe to use chips. But wow, nachos sure have evolved since then. Why not continue the evolution….

Nachos. Circa 1980. In the past, nachos have consisted of fried chips, thin greasy neon-orange cheese and sliced jalapenos-sometimes canned. More gourmet versions have included blue corn or gourmet style tortilla chips, piles of an exotic variety of cheeses, beans, sour cream, rice, cilantro and a variety of veggie toppings including onions and tomatoes. Not a ‘healthy’ food, and definitely not vegan. Until now…

Healthy Nachos. My healthier nachos use a mix of traditional and low-fat chips. They use a large serving of protein and fiber-rich black beans (the vegan, fat-free kind), lots of fresh-chopped veggies, spicy fresh jalapenos and the big kicker is changing up the traditional cheese for some vegan cheese!

Cheese vs. Vegan Cheese Comparison

per one ounce

Vegan Cheese (Follow Your Heart Brand): 80 calories, 8g fat, 0.5g saturated fat

Traditional Cheddar Cheese: 113 calories, 9 g fat, 6g saturated fat.

Lets get to it, here is my recipe for Healthy Vegan Party Nachos:

Vegan Party Nachos

vegan, makes one big plate

1 cup restaurant style tortilla chips

1 cup baked tortilla chips or oven-baked tortilla strips

*low salt is preferred

¾ cup canned black refried beans, vegan/fat-free

2 tablespoon black olive slices

1 fresh jalapeno pepper, sliced into circles

cheese mixture:

⅓ cup vegan cheddar cheese

2 tablespoon Monterey Jack cheese

*I use the Follow Your Heart brand

½ sweet onion, diced

1 small tomato, diced

2 tablespoon olive oil

1 tablespoon cumin powder

1 lime, juiced

pinch of salt and black pepper

olive oil spray

garnish: cilantro or parsley, chopped

4 orange slices

optional: chopped spinach, sliced mushrooms, side of fresh chopped avocados soaked in citrus juice and black pepper.

Directions:

Veggie mix:

In a medium bowl, combine diced tomatoes, diced onions, cumin powder, olive oil, lime juice and a pinch of salt and black pepper. Toss gently to coat the veggies. Set aside.

Line a casserole dish with parchment paper or foil.

Spray with olive oil spray.

Lay a handful of chips on bottom of dish.

Next, empty beans into microwave-safe dish.

Heat refried beans in microwave for one minute-to warm them.

Now take your remaining chips and spread 1 teaspoon of beans on each chip, then layer them in the casserole dish.

Grate the cheese.

Sprinkle ¾ of your cheese mixture on top of the chips.

Next, spoon about ½ cup of the veggie mixture on top of the cheese and chips.

Then add your remaining cheese to the top of that.

Add your olives and jalapeno slices to the top layer of cheese.

Spray entire nacho dish with olive oil spray (this will assist in browning the cheese and chips)

Now place your nachos of the top rack of your oven.

Broil them on high for about ten minutes-or until the chip ends are toasty brown and some of the cheese has bubbled brown as well.

Remove the dish from the oven and allow to cool for 2 minutes.

While the nachos cool, prep your serving plate.

Place 4 orange slice circles and 4 lime wedges on the dish.

(See image)

Finally, with a large spatula, transfer the nachos onto the serving plate.

Serve warm.

Serve any leftover beans or veggies in side dish bowls.

You can also serve with some spicy salsa or guacamole.

Read More

May 18, 2025
Grill Roasted Buffalo Cauliflower with Vegan Ranch
This shop has been compensated by Collective Bias, Inc. and its advertiser, Viva. All opinions are mine alone. #GameTimeClean #CollectiveBias

Cauliflower seems to be the “it” vegetable right now and this Grill Roasted Buffalo Cauliflower with Vegan Ranch offers a lighter version of a new favorite. I roasted lightly oiled raw cauliflower on the grill (rather than batter it first) and then toss it with our buffalo sauce. For a finishing touch, I made a homemade vegan ranch dipping sauce and served simply and traditionally, with celery sticks. For a crowd, consider doubling (or tripling) this recipe so there’s plenty to go around!

It’s game time so we’re keeping it simple! If you are tailgating, clean up needs to be both easy and convenient. Today we’re using Viva’s Vantage Big Rolls. They are perfect because you can select your sheet size. These little Buffalo Cauliflower bites can be quite messy, so I made sure to provide our guests with various clean up stations. To fancy it up a bit, I folded some into triangles and folded others accordion-style using a red plastic cup as our vessel of choice. Of course, we also kept the entire roll within hands reach 🙂

I’ve done a version where the cauliflower is first floured and battered before baking. They have a bit more texture to them and those are great too, but these grill roasted bites were just as good and a whole lot less work! (If you’d like the batter method, you can click here).

I simply cut a large cauliflower into florets and tossed with oil and seasoned with salt and pepper to taste. While they were baking, I melted 2 Tbl of vegan margarine in a large saucepan (also on the grill) and to that, added hot sauce, sugar and salt.

Once the cauliflower are softened and a bit charred, I toss them with the sauce and return them to the sheet pan. This is when things start to get a bit messy…but oh-so-good! Cook a bit longer to allow the flavors to meld.

Meanwhile, I created this super simple Vegan Ranch Dressing (which can be made ahead so long as it is refrigerated until use at your tailgate). It consists of a vegan mayonnaise, a splash of non-dairy milk, garlic powder, salt, onion powder, black pepper, parsley and dill. Lastly, I add a splash of apple cider vinegar and that is what really makes this dressing special. It adds a little bit of tang but also cools your palate from the spiciness of the cauliflower.

With Viva Vantage paper towels, clean up couldn’t be easier. Let’s face it, when you are dealing with hot sauce and tailgating, it is not the time to use cloth napkins 😉

This rogue cauliflower floret decided to fall out of the basket while I was trying to get the perfect shot…no worries though, I had plenty of paper towels on hand! What’s great about these paper towels is that they provide a stretchy strength for scrubbing even the toughest messes. They resist tearing even when wet. Did I mention we also used these as wet-wipes for those sticky fingers afterwards?

I found my Viva Vantage big rolls at my local Scottsdale, AZ Walmart in the paper and cleaning section.

These were so yummy, my only regret was not making more! If you try this recipe, please let me know in the comment section below! You can also tag me with your photos on Instagram @theveglife1 I love seeing what you create! 🙂

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

1 large Cauliflower cut into florets

1 tbsp Oil for tossing

Salt & Pepper

FOR THE BUFFALO SAUCE:

1/2 c Hot Sauce

2 tbsp Vegan Margarine

1 tbsp Sugar

1 tbsp Water

FOR THE VEGAN RANCH DRESSING:

1/2 C Vegan Mayonnaise

1 tbsp Non-Dairy Milk

1/8 tsp Garlic Powder

1/8 tsp Salt

1/2 tsp Onion Powder

1/8 tsp Black Pepper

1 tbsp Parsley

1-1/2 tsp Apple Cider Vinegar

1/4 tsp Fresh Dill or 1/8 tsp if using Dried

FOR SERVING:

Celery Sticks

Instructions

Find a baking sheet that fits your grill or if you have it, a vegetable roasting pan made for grilling.

Trim cauliflower and cut into florets.

Toss with a drizzle of oil and season with salt and pepper.

Roast over medium high heat until tender and slightly golden and charred.

Meanwhile, in a large sauce pan on the grill, melt the vegan margarine. Add the hot sauce, water and sugar. Stir until combined.

Toss the cauliflower in the sauce pan and using tongs, place back onto the grill pan. Roast for another 10 minutes.

NOTE: This recipe is formatted for grilling and tailgating, but you could certainly oven roast the cauliflower if you are at home.

Combine all ingredients to prepare the vegan ranch dressing.

Serve with lots of celery sticks and a side of the vegan ranch.

****

THIS RECIPE SERVES ABOUT 3 PEOPLE COMFORTABLY. YOU SHOULD HAVE ENOUGH BUFFALO SAUCE FOR TWO WHOLE CAULIFLOWER, BUT WILL NEED TO DOUBLE THE VEGAN RANCH RECIPE IF DOING SO.
Read More
May 18, 2025