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Author: PatagoniaLlami

  • Vegan Cacio e Pepe

    Vegan Cacio e Pepe

    recipe image

    Adapted for a plant-based diet, raw cashews are blended with a few ingredients to imitate the timeless classic cacio e pepe from Lazio.

    Submitted by
    Buckwheat Queen

    Published on February 15, 2021


    Cook Mode
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    Ingredients


    Original recipe (1X) yields 2 servings

    • ½ cup raw cashews

    • 1 (8 ounce) package spaghetti

    • 1 teaspoon miso paste

    • ½ teaspoon coarsely ground black pepper, divided

    • 3 tablespoons nutritional yeast

    • 1 teaspoon extra-virgin olive oil

    Directions

    1. Soak cashews in boiling water. Set aside for at least 10 minutes.

    2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

    3. Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.

    4. Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.

    Nutrition Facts (per serving)

    678 Calories
    21g Fat
    100g Carbs
    26g Protein
    Nutrition Facts
    Servings Per Recipe
    2
    Calories
    678
    % Daily Value *
    Total Fat
    21g     		26%
    Saturated Fat
    4g     		19%
    Sodium
    338mg     		15%
    Total Carbohydrate
    100g     		36%
    Dietary Fiber
    8g     		28%
    Total Sugars
    5g
    Protein
    26g     		52%
    Vitamin C
    0mg     		0%
    Calcium
    43mg     		3%
    Iron
    7mg     		36%
    Potassium
    696mg     		15%

    * 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.

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  • The Best Vegan Chocolate Cake

    The Best Vegan Chocolate Cake

    recipe image

    By Gretchen

    Vegan chocolate fudge cake may be too much chocolate for some people!

    But for me it’s just perfect! Made exactly the same way as when I had my bakery!


    Except this time around it is completely vegan so now everyone can enjoy it!

    Moist layers of chocolate cake filled and iced with thick fudge icing.

    Vegan Fudge Cake

    This cake is a very simple one to make especially because the recipe itself doesn’t require a mixer

    It’s a one bowl mix and the fudge icing can even be made by hand but I rather use the mixer for that recipe!

    Vegan Fudge Icing Recipe

    It bakes up into perfect cupcakes if that is more your style, and the fudge icing is just divine!

    Vegan Fudge Cupcakes

    CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE

    Vegan Chocolate Fudge Cake

    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:

    Baking this recipe into 3-7″ cake pans is my preference but it can also be divided between 2-8″ pans instead


    Bake time for 8″ pans may be just a few minutes less

    The combination of cake flour and all purpose flour is my favorite for this recipe


    But if you cannot get cake flour simply use all ~ all purpose flour but take out 2 Tablespoons from the total amount

    Coffee and chocolate are best friends and they bring out the very best in each other!


    If you cannot use coffee water would be fine

    The cocoa powder for this cake recipe must be Natural not Dutch Process Cocoa.


    It is important to understand the chemical reactions that take place for the success of this cake

    CLICK HERE FOR MORE INFORMATION ABOUT COCOA POWDER IN YOUR CAKE RECIPES

    Yield: serves 10

    Chocolate Fudge Cake

    The Best Vegan Chocolate Fudge Cake Recipe!

    Prep Time
    2 hours

    Cook Time
    30 minutes

    Total Time
    2 hours 30 minutes

    Ingredients

    For the Cake Recipe

    • All Purpose Flour 2 cups (250g)
    • Cake Flour 1 cup (120g) *or more all purpose flour
    • Natural Cocoa Powder 8 Tablespoons
    • Granulated Sugar 2 cups (400g)
    • Salt 1 teaspoon (6g)
    • Baking Soda 2 teaspoons
    • Apple Cider Vinegar 2 teaspoons
    • Vanilla Extract 2 teaspoons
    • Vegetable Oil ¾ cup (177ml)
    • Strong Brewed Coffee 2 cups * see notes above

    For the Fudge Icing

    • Granulated Sugar 5 Tablespoons (63g)
    • Water 5 Tablespoons (75ml)
    • Corn Syrup 2 Tablespoons (40g) (30ml)
    • Unsweetened Cocoa Powder 1 Cup (90g)
    • Very Soft Vegan Butter 4 Tablespoons (56g)
    • Corn Syrup 4 Tablespoons (80g) (60ml) *or glucose or golden syrup
    • Vegan Butter 1 cup (2 Sticks) (226g)
    • Vanilla Extract 2 teaspoons
    • Confectioner’s Sugar or Icing Sugar 3 cups (360g)

    Instructions

    1. For the cake: Sift both flours, baking soda, salt, and sugar together in a large mixing bowl.
    2. Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
    3. Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 -20 strokes)
    4. Pour batter into greased and parchment lined 7″ x 2″ cake pans
    5. Bake immediately in a preheated 350°f oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs
    6. Meanwhile prepare the fudge icing: In a small pot on the stove, combine the first 3 ingredients and bring to a boil for 1 minute then pour into a bowl and allow to sit in the freezer to rapid cool while you gather the other ingredients.
    7. In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass.
    8. Add the vanilla extract
    9. Add the softened vegan butter and the corn syrup
    10. Add the sifted confectioners sugar and mix until smooth.
    11. Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
    12. Build the cake as per the video tutorial

    Notes

    Fudge cake can be stored at room temperature in a cool spot for up to 1 day, it won’t go bad but if it gets too warm it will droop.

    Best to keep refrigerated for up to 6 days

    Bring to room temperature before serving

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  • Vegan Chocolate Croissants

    Vegan Chocolate Croissants

    recipe image

    Homemade vegan croissants filled with chocolate without butter. You only need 2 ingredients to conjure up these flaky croissants. Enjoy the pain au chocolate as breakfast, brunch or snack.

    Perfect for your next vegan Sunday breakfast. These are prepared in just 5 minutes and baked deliciously crispy in your oven.


    In focus a half chocolate croissants with flaky layers .

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

    Jump to:
    • Ingredients
    • Substitutions
    • Variations
    • Instruction
    • Recommended Equipment
    • Serving Options
    • Storage
    • Tips
    • More vegan recipes
    • 📖 Recipe

    Thanks to the puff pastry, these will be so incredibly delicious. If you don’t want to use puff pastry, you can use a yeast dough for tender croissants.

    For the chocolate I like to use a dark chocolate with at least 70% chocolate. 90% chocolate is even better.

    I like to prepare these as a small reward, treat and snack for in between. Prepared super quickly and can also be used as a dessert. Especially when you make mini croissants.

    Ingredients

    Here I would like to briefly list for you what we need for these plant-based chocolate croissants. The exact quantities can be found below in the recipe card.

    Puff Pastry or dough for crescents

    Chocolate

    Aquafaba (opt)

    Substitutions

    Puff Pastry

    I like to use puff pastry for the croissants.

    I’m working on an oil-free puff pastry recipe. You can use homemade whole wheat flour, or you can use purchased flour. Most of the puff pastry you buy is made without butter. 

    Make sure you check the ingredients list again.

    For my carrots in a blanket, I used homemade crescent dough that you can also use.

    This dough is super soft and rises wonderfully. The yeast dough is like crescent dough that you can buy in stores. And the best thing about this version is wfpb friendly.

    Chocolate

    So that these vegan chocolate croissants don’t get boring, just use your favorite chocolate.

    So far I have used plain dark chocolate or vegan nougat chocolate so that you can make a vegan nougat croissant.

    I like to use 70-90% chocolate for dark chocolate.

    I can also well imagine that a chocolate pudding tastes very good with it.

    Aquafaba

    If you don’t have Aquafaba on hand and don’t want to open a can of chickpeas, you can also use a vegan milk alternative and brush it on.

    You can also omit the brushing completely, but it could be that they do not turn out as golden as mine.


    Holding a vegan chocolate croissants with flaky layers

    Variations

    Let’s take a look at how you can customize the croissants.

    Sugar free

    If you want to make a sugar-free vegan chocolate croissant, I recommend you make the puff pastry yourself and use chocolate pudding or chocolate dates instead of chocolate.

    Nut free

    Again, pay attention to the list of ingredients for the chocolate and puff pastry. Most puff pastries are nut free.

    Gluten free

    You will need to use gluten-free puff pastry for this. You might find one in the supermarket.

    I haven’t found one yet and can’t give you a recommendation for a gluten-free dough here.


    Flaky chocolate croissants on a wooden board with a croissant blurred in the backgroound

    Instruction

    Preheat the oven to 400°F (200°C). Now take the thinly rolled out puff pastry and cut it into oblong triangles. You can cut small or large.

    Now place a strip of chocolate on the wide edge and roll up the triangle.

    You can now place the finished croissants on a baking sheet lined with parchment paper. If you want, you can coat the croissants with Aquafaba.

    Now bake the croissants for about 20 minutes or until they are golden brown.

    Prepare in advance

    I like the croissants best freshly baked. They don’t take long, and you can quickly bake them fresh in the morning.

    You can prepare the croissants, cut and roll them up and then store them in the refrigerator and simply bake them fresh the next morning.


    Close up of the vegan chocolate croissants with pastry dough

    You won’t need much for the croissants. A baking tray, knife and a pastry brush.

    Serving Options

    Let’s take a look at when you can serve these delicious chocolate croissants. Here are a few examples:

    Breakfast Buffet

    Sunday Breakfast

    Brunch

    Snack

    Dessert


    8 Chocolate au pains filled with dark chocolate bars

    Different Fillings:

    Vanilla Pudding

    Chocolate Pudding 

    Date Butter with Cocoa Powder

    Storage

    Did you bake the croissants but now have some left over? No problem here, I’ll show you how to best store them.

    How to refrigerate it?

    These can be kept in the refrigerator for approx. 4-5 days. I recommend you to bake them again shortly before serving. They taste like freshly baked.

    How to freeze it?

    These can be frozen very well and simply baked again before serving.

    In an airtight container, they will keep for about 4 months.


    Close up of chocolate croissants (vegan)

    Tips

    If you are using a frozen puff pastry, let it thaw in the refrigerator overnight.

    If you eat chickpeas regularly, just keep the aquafaba in a can in the refrigerator. So you always have some there to spread pastries or for other recipes.

    More vegan recipes

    Pigs in a Blanket

    Garlic Knots

    Pizza Pinwheels


    Pin for Pinterest

    Have you tried the recipe

    If you tried the vegan Recipebe so nice ♥ and let me knw byrating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram orFacebook. To do this tag me with @veeatcookbake andmy hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos n Pinterest under the recipe Pin? I can’t wait to see a photo of your creation here. You find me with @veeatcookbake

    📖 Recipe


    In focus a half chocolate croissants with flaky layers .

    Vegan Chocolate Croissants

    Prep Time:
    10 minutes

    Cook Time:
    20 minutes

    Total Time:
    30 minutes

    Vegan Chocolate Croissants – Do you want a fancy a Sunday breakfast with chocolate croissants, but you do not find any vegan croissants near you. Then I have for you a super fast and fool-proof recipe for how to make vegan chocolate croissants under 20 minutes.

    Ingredients

    • 1 puff pastry
    • 1 bar of chocolate
    • 3 tablespoons Aquafaba

    Instructions

    Cut the thinly-rolled puff pastry into oblong triangles. And put a strip of chocolate on the wide edge. Now roll up from the long side to the thin side. And coat with Aquafaba.

    Place on a baking sheet lined with baking paper and bake in a preheated oven at 200 ° C (400°F) for about 20 minutes or until golden brown.

    Notes

    More Tips in the Post above!

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

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  • Vegan Tofu Sour Cream

    Vegan Tofu Sour Cream

    recipe image

    I liked this. I used lime instead of lemon and added some Sriracha to add it to my tacos. We also used it on salad. As a straight substitute for dairy sour cream, I suggest reducing the amount of acidic ingredients as it is quite tangy. In the future I will use three tsp citrus and one tsp vinegar, then go by taste from there. I will definitely make this again. Thank you for the recipe.

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  • Creamy Spinach and Basil Penne Recipe

    Creamy Spinach and Basil Penne Recipe

    recipe image

    A creamy pasta dish with spinach, basil and some pesto for extra flavour. This is a quick and easy pasta dish that can be pulled together in the time it takes to cook pasta. Gluten-free and vegan.

    Creamy Spinach and Basil Penne Recipe

    PASTA WEEK

    It’s pasta week!

    Well actually that’s not true, but it’s going to feel like pasta week because this is my second pasta of the week and I still have another one planned. 

    My first pasta dish this week was roasted vegetable pea pasta bake, but today I wanted something creamy. I wanted a creamy sauce but one that would be quick and easy too. 

    Well, you know how I am.

    This time you may see a wee bit of orange shining throw the sauce. That’s the colour of the pasta. 

    For tonight’s meal I used Napolina’s Red Lentil Penne which like the green pea pasta is also gluten-free.

    Napolina Gluten-Free Pasta

    GLUTEN-FREE PASTA

    I’m happy to say I don’t have to eat gluten-free, but I know more and more people do, so I really wanted to try this pasta to see what it is like. 

    I actually prefer this to the green pea pasta, but that’s probably because I prefer penne to twists.

    How do they make their pasta gluten free? Does it have lots of weird ingredients? 

    No, no weird ingredients. 

    The pasta is made with red lentil flour instead of standard flour and that is it!  

    It contributes towards your five-a-day and it’s a good source of protein and fibre. Oh and the pasta is organic too.





     And what great colours!

    Creamy Spinach and Basil Penne Recipe


    So what’s in this pasta? 

    Not cream, even though it’s creamy. 

    No, I decided to use cream cheese. 

    It’s up to you which cream cheese you use. I would recommend Philadelphia if you eat dairy or Violife cream cheese if you don’t. 

    They both have the same texture and creamy mild flavour, which is perfect for this dish.

    SPINACH TIP

    I cooked the spinach in the pasta water as the pasta cooked and added some fresh basil when the pasta was drained. 

    Adding spinach to the pasta water is a great way to add extra veg in a fuss-free way. 

    Less washing up too!

    I mixed a little pesto in with the cream cheese and seasoned it with black pepper. It was just perfect and just what I wanted or in other words it hit the spot!

    PASTA TIP

    If you’re anything like me, you like to make meals as easy as possible and use as few pans as you can. My tip is to throw vegetables in with the pasta to cook. Less pans and less stress.

    I like to add spinach, peas, sweetcorn, broccoli or cauliflower to the cooking pasta, but you could add pretty much any veg. Just pop it in at the right time so it has long enough to cook. 



    Creamy Spinach and Basil Penne Recipe

    gluten-free recipe, gluten-free pasta. gluten-free pasta recipe, creamy pasta, vegan creamy pasta, spinach pasta, creamy pasta sauce

    dinner

    Italian, vegan, gluten-free

    Yield: 3-4

    Author: Jacqueline Meldrum

    Creamy Spinach and Basil Penne

    Creamy Spinach and Basil Penne

    A creamy pasta with spinach, basil and some pesto for extra flavour. This is a quick and easy pasta dish that can be pulled together in the time it takes to cook pasta. Gluten-free and vegan.

    Prep time: 5 MinCook time: 11 MinTotal time: 16 Min

    Ingredients

    • 250g/ 8 oz gluten-free pasta (or your favourite pasta)
    • 50g/2 cups fresh spinach ( you can use frozen, a couple of frozen bundles will do)
    • 5 tbsp cream cheese (dairy or vegan)
    • 3 tbsp pesto (veggie or vegan)
    • a small handful of fresh basil, torn
    • a generous grinding of black pepper

    Instructions

    1. Cook the pasta until it is al dente. Check the packet for instructions.
    2. Pop the spinach in the pasta water 2 or 3 minutes before the pasta has finished cooking. If you’re using frozen spinach it will need a little longer to thaw in the water.
    3. Drain the pasta and spinach and mix in the cream cheese, the pesto and the basil.
    4. Season with lots of black pepper and serve immediately. 
    5. You can top with some freshly grated veggie or vegan parmesan. but I don’t think it needs it.
    6. Enjoy!

    Notes:

    You may use fresh or frozen spinach in this recipe. If you are using frozen, add it to the pasta water earlier in the cook time.

    You may use gluten-free or standard pasta.

    If you want to serve this as a pasta salad, drain the pasta and cool completely under running cold water before stirring in the sauce.

    Leftovers may be kept in an airtight container in the fridge for 2-3 days.

    Sodium (milligrams)

    165.69

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  • Strawberry Basil Jam or Sauce

    Strawberry Basil Jam or Sauce

    recipe image

    Wondering what to do with one pound of sad strawberries and a bunch of basil that’s seen better days? Don’t throw it away! Make this jam. Of course, I’d prefer if you used, errrr, fresher ingredients. But hey, I do what I can with what I have…and what I have had was some less than stellar produce awaiting judgement day in the fridge. Except the basil. Never put fresh basil in the fridge.  Strawberry Basil Jam or Sauce
    I love strawberry jam. However, we never have any on hand. I buy that Kirkland signature strawberry puree from Costco that’s totally amazeballs. Yet, I eat it all up too quick.  Like freakishly quick, and it’s a massive jar. Anyway, Costco is about an hour away so we don’t go on a regular basis. In addition, I flat out refuse to buy any jam at the regular grocery store because, well, to put it lightly…I’m a jam snob.

    Growing up, my grandparents had a hugely vast vegetable & fruit farm garden full of fresh currents, rows upon rows of an assortment of raspberries, and gobs of plump strawberries. Believe me when I tell you, and this is very important…there is nothing like the taste of a freshly picked strawberry from a real ass garden. You don’t know life if you haven’t had one, so if that’s the case get yourself to a U-Pick farm. Right now! There’s no time to waste! Anywho, we used to make oodles upon oodles upon oodles of perfect jam with these home grown berries. And that’s why I’m a jam snob. I’m ruined, essentially. 

    I tried to make chia seed jam not too long ago (while in a state of panic due to our lack of jam). I didn’t post the recipe because…I did not enjoy it. It had an odd texture (surprise!) and it wasn’t sweet enough and it was just a plain insult to jams everywhere. It’s still in my fridge and is made with Alaskan-mountain blueberries picked by yours truly last fall. It’s all yours. So gross. 

    I’ve been talking a lot about jam. This is because I simply refuse to acknowledge the existence of jelly. OMG, don’t even get me started on that crap. Preserves, yeah, they’re okay but I don’t like my jam chunky, you know? But, live and let live. So, jam it is for me. NEVER JELLY.

    Strawberry Basil Jam or Sauce

    If you’re try to impress someone or just up your jam game, this is the one for you. It’s a delicious, no-canning necessary strawberry jam infused with fresh basil, vanilla and cinnamon. I couldn’t stop licking the spoon. 

    Makes about 8 oz. 

    Notes: For more of a sauce, blend the strawberry mixture until smooth. If you’d like more of a jam, blend less. 

    • 1 lb. strawberries, chopped
    • 1/2 cup vegan sugar
    • 1 lime, juiced
    • 1/4 cup fresh basil, chopped and packed
    • 1/2 tsp. vanilla
    • 1/2 tsp. cinnamon 

    In a medium saucepan, combine all the ingredients over low heat. Produce On Parade - Strawberry Basil Jam or Sauce Continuously stir until the sugar has dissolved and it looks like the strawberries are floating in water.  Strawberry Basil Jam or Sauce   Remove from heat and transfer to a blender. Blend until smooth for a sauce-like consistency or leave a bit chunky for a more jam-like texture. Strawberry Basil Jam or Sauce Transfer back to the pan and over high heat, stir continuously until it reaches the mixture reaches 220 degrees (about 5 minutes). Once it’s reached 220 degrees, stir continuously for another 5 minutes. Strawberry Basil Jam or Sauce If you don’t have a candy thermometer, that’s okay. Once the mixture is transferred from the blender back to the pot, it should cook on high from start to finish for about 10 minutes total.  Pour into a jar and allow to rest at least 15 minutes before covering and placing in the fridge to chill. Chill overnight. Store in the fridge and consume within one week.  Strawberry Basil Jam or SauceOh, that’s what I’m talking about.  Strawberry Basil Jam or SauceYes, I always match my nails to my jam. Also, there was a little bit that didn’t fit in the jar…and…well, I ate it all. Straight up. Treat yo’ self! Strawberry Basil Jam or Sauce[soundcloud url=”https://api.soundcloud.com/tracks/29271982″ params=”color=73a89a&auto_play=false&hide_related=false&show_artwork=true” width=”100%” height=”166″ iframe=”true” /]

    German Word of The Day: Jam –> Marmelade (pronounced: marma-lawd-eh) I know about orange marmalade, but who knew?!

    Good Deed of The Day: All I have to say is WTF. Please sign this petition to stop a live bull from being set on fire for the entertainment of people. Grotesque animal cruelty shouldn’t be tolerated, regardless of any culture it’s involved in. Period. It only takes 5 seconds. You’ll see my signature there! 

    [yumprint-recipe id=’103′] 

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  • Vegetarian Chickpea Salad Sandwich Recipe

    Vegetarian Chickpea Salad Sandwich Recipe

    recipe image

    The Spruce Eats / Kristina Vanni


    Keep your kitchen cool and enjoy a quick lunch with this vegan chickpea “tuna” salad. It’s an easy and satisfying no-cook recipe that’s ideal for summer. You’ll enjoy the same basic taste of a traditional tuna salad but with a few simple changes that transform it into a light vegan meal.

    In this cold salad, canned chickpeas take the place of tuna and are mashed to a similar consistency. Vegenaise replaces the typical mayonnaise, ensuring that the dish is egg-free as well. Mix in the flavor combination of celery, dill, onion, parsley, and relish, and you have a tasty salad in just a few minutes. There are also lots of ways you can vary the flavor, especially since there’s no tuna taste to inhibit the possibilities.

    Enjoy the salad for lunch over bread or lettuce, or combine the two, add a tomato slice, and use spicy mustard or Vegenaise as a sandwich spread. Serve it with crackers for an appetizer or snack or take it along for a picnic.

    Tips for Making Vegan Chicken Recipe

    • Make it smooth – Though the salad is intended to be a little chunky, you can use a food processor to create the chickpea mash.
    • To use dried chickpeas – Soak them overnight, then drain and add them to a pot of boiling water. After 5 minutes, reduce the heat and simmer for about 1 hour. Once cooked, 3/4 cup of dried chickpeas is equivalent to a can of chickpeas (about 1 1/2 cups).
    • Any onion variety works well – Red onion is common in tuna salad because it has a mild flavor and adds a pop of color. Yellow or white onions would add a nice bite to the salad.

    What You’ll Need to Make This Chickpea ‘Tuna’ Salad Recipe


    Cook Mode
    (Keep screen awake)

    • 1 (15.5-ounce) can chickpeas, drained

    • 1/2 cup yellow onion, diced

    • 1/4 cup (about 1 to 2 stalks) celery, diced

    • 1/4 cup vegan mayonnaise

    • 1 tablespoon fresh parsley

    • 1 tablespoon pickle relish

    • 1/2 teaspoon dried dill

    • 1/4 teaspoon kosher salt, or more to taste

    • 1/8 teaspoon freshly ground black pepper, or more to taste

    • Bread slices, or lettuce, or crackers, for serving, optional

    1. Gather the ingredients.

      The Spruce Eats / Kristina Vanni


    2. Mash 1 (15.5-ounce) can chickpeas (drained) in a medium mixing bowl with a potato masher or fork.

      The Spruce Eats / Kristina Vanni


    3. Add 1/2 cup yellow onion (diced), 1/4 cup celery (diced), 1/4 cup vegan mayonnaise, 1 tablespoon fresh parsley, 1 tablespoon pickle relish, 1/2 teaspoon dried dill, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper and mix well.

      The Spruce Eats / Kristina Vanni


    4. Serve on bread, lettuce, or crackers.

      The Spruce Eats / Kristina Vanni


    How to Store Vegan Chickpea Recipe

    Store the salad in a covered container in the refrigerator for up to one week.

    Feeling Adventurous? Try This:

    • For a creamier salad – Add more Vegenaise or incorporate some dairy-free sour cream.
    • Add more pickles – Substitute spicy brown or Dijon mustard for the dill relish, or use diced dill pickles.
    • Give it a little tang – Add a tablespoon of fresh lemon juice.
    • Add more flavor – Add chopped capers, garlic, olives, scallion, or shallot. Use other herbs and spices from your pantry. Go with an Italian herb combo like basil and oregano, or add coriander, fennel, tarragon, or thyme.
    • Add veggies – Chopped broccoli or sweet peppers add a nice crunch. Mash avocado along with the chickpeas.

    • Spice things up – Add curry powder, cayenne, or red pepper flakes. A splash of your favorite hot sauce or chopped chile pepper works, too.
    Nutrition Facts (per serving)
    176 Calories
    9g Fat
    21g Carbs
    5g Protein

    ×

    Nutrition Facts
    Servings: 4
    Amount per serving
    Calories 176
    % Daily Value*
    9g 11%
    Saturated Fat 1g 6%
    0mg 0%
    325mg 14%
    21g 8%
    Dietary Fiber 5g 17%
    Total Sugars 6g
    5g
    Vitamin C 4mg 18%
    Calcium 43mg 3%
    Iron 1mg 5%
    Potassium 169mg 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!

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  • Vegan Mayo

    Vegan Mayo

    recipe image

    “this is great on sandwiches, wraps and veggie burgers”

    Ready In:
    10mins

    Ingredients:
    8

    Serves:
    48

    • 1

      cup soymilk
    • 2 1⁄2

      cups safflower oil
    • 1 1⁄2

      tablespoons cider vinegar
    • 1⁄4

      teaspoon dry mustard
    • 1

      tablespoon agave nectar
    • 1

      dash hot sauce
    • 1

      tablespoon sea salt


    • fresh ground black pepper

    directions

    • place the soy milk in a blender, and with the belnder still running, slowly drizzle in the oil.
    • Continue adding the oil until it is all absorbed.
    • Transfer to a large bowl, and whisk in the vinegar, mustard, agave nectar, hot sauce, salt and pepper to taste.
    • the mayo will keep in the refrigerator, covered, for up to a week.

    Questions & Replies





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    1. RUNNY!!! I even tried two different brands of soya milk and it was STILL runny!!!

    2. Wow what a pleasant surprise! This came out great with a good mayo flavor and texture. I used sugar instead of agave nectar. I just whizzed all the ingredients in my magic bullet and it was ready in less than a minute. I only made enough for the pasta salad I was making so I don’t know how well it keeps. Thanks for sharing your recipe!

    3. This was sooooo easy!! Turned out absolutely perfect!! Thanks!

    4. Can’t believe how awesome this recipe is! We’ll never buy veganaise again. I agree with some of the other reviews that it was too much salt. Next time I’ll just leave it out. I also added a bit more vinegar, and used sugar instead of agave nectar, but it probably wasn’t necessary since we used regular soy milk instead of unsweetened. So so so good! Thanks for posting this recipe!!!

    see 4 more reviews

    1. Wow what a pleasant surprise! This came out great with a good mayo flavor and texture. I used sugar instead of agave nectar. I just whizzed all the ingredients in my magic bullet and it was ready in less than a minute. I only made enough for the pasta salad I was making so I don’t know how well it keeps. Thanks for sharing your recipe!

    2. Can’t believe how awesome this recipe is! We’ll never buy veganaise again. I agree with some of the other reviews that it was too much salt. Next time I’ll just leave it out. I also added a bit more vinegar, and used sugar instead of agave nectar, but it probably wasn’t necessary since we used regular soy milk instead of unsweetened. So so so good! Thanks for posting this recipe!!!

    Read More

  • Vegan Sweet Potato Soup

    Vegan Sweet Potato Soup

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    2 Photos

    The perfect combination of sweet and salty makes this warm vegan sweet potato soup an ideal fall dinner. This plant-based soup is made with whole ingredients.

    Submitted by
    Katherine

    Updated on April 2, 2025


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    Ingredients


    Original recipe (1X) yields 6 servings

    • 3 cups chopped fresh spinach

    • 2 ½ cups cooked and mashed sweet potatoes

    • 2 cups great northern beans

    • 1 ½ cups almond milk

    • 1 cup diced onion

    • ½ teaspoon ground ginger

    • salt and ground black pepper to taste

    Directions

    1. Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.

    2. Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.

    Nutrition Facts (per serving)

    206 Calories
    1g Fat
    41g Carbs
    9g Protein
    Nutrition Facts
    Servings Per Recipe
    6
    Calories
    206
    % Daily Value *
    Total Fat
    1g     		2%
    Saturated Fat
    0g     		1%
    Sodium
    87mg     		4%
    Total Carbohydrate
    41g     		15%
    Dietary Fiber
    8g     		29%
    Total Sugars
    9g
    Protein
    9g     		18%
    Vitamin C
    24mg     		26%
    Calcium
    153mg     		12%
    Iron
    3mg     		14%
    Potassium
    877mg     		19%

    * 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.

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  • Gluten-Free Chewy Oatmeal-Chocolate Chip Cookies

    Gluten-Free Chewy Oatmeal-Chocolate Chip Cookies

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    2 Photos

    These were adapted from other recipes. As a mom who is always looking for a tried-and-true recipe, I would have loved to have had this laid out for me. This recipe was made using the exact items I have listed. I cannot comment on how they would turn out if you substitute other ingredients in. As written, this produced chewy, delicious oatmeal chocolate chip cookies. These are gluten and casein free. They are not vegan, as there is an egg.

    Submitted by
    Theresa Carroll

    Updated on November 19, 2021


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    Ingredients


    Original recipe (1X) yields 20 servings

    • ½ cup gluten-free flour blend (such as Namaste®)

    • 2 tablespoons gluten-free flour blend (such as Namaste®)

    • ½ teaspoon salt

    • ¼ teaspoon baking soda

    • ½ cup vegan butter (such as Earth Balance®)

    • ½ cup packed light brown sugar

    • ¼ cup white sugar

    • 1 large egg

    • 1 teaspoon vanilla extract

    • 1 ½ cups gluten-free quick-cooking oats

    • ½ cup vegan chocolate chips (such as Enjoy Life®)

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C).

    2. Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.

    3. Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.

    4. Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

    Cook’s Note:

    Make sure the gluten-free flour blend you use contains xanthan gum.

    Nutrition Facts (per serving)

    142 Calories
    8g Fat
    19g Carbs
    2g Protein
    Nutrition Facts
    Servings Per Recipe
    20
    Calories
    142
    % Daily Value *
    Total Fat
    8g     		10%
    Saturated Fat
    3g     		14%
    Cholesterol
    9mg     		3%
    Sodium
    124mg     		5%
    Total Carbohydrate
    19g     		7%
    Dietary Fiber
    2g     		7%
    Total Sugars
    8g
    Protein
    2g     		4%
    Calcium
    9mg     		1%
    Iron
    0mg     		2%
    Potassium
    33mg     		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.

    Read More