PatagoniaLlami – Page 93

Vegan Jambalaya

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April 25, 2025

Vegan Beefless Stew

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This yummy beefless, beef-style stew is totally vegan and made with veggies, herbs, and seitan. Serve with biscuits on the side.

Submitted by
btnymeg

Updated on April 10, 2025

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Ingredients

Original recipe (1X) yields 8 servings

4 ½ cups water
1 ½ tablespoons vegan “beef” soup flavoring
4 large carrots, diced large
4 stalks celery, diced large
3 large potatoes, peeled and cubed
1 large onion, chopped
1 cup peas
1 cup corn
1 teaspoon dried summer savory
1 teaspoon dried parsley
½ teaspoon ground black pepper
salt to taste
2 teaspoons cornstarch
2 teaspoons water
1 (8 ounce) package cubed, beef-style seitan (such as Gardein®)
1 tablespoon olive oil, or as needed

Directions

Mix water and “beef” soup flavoring in a large pot over high heat. Add carrots, celery, potatoes, onion, peas, and corn. Add summer savory, parsley, and black pepper and mix together well. Taste and adjust seasonings as needed.
Mix cornstarch and water together in a small bowl. Add to the pot and mix to combine. Bring to a boil, about 5 minutes. Reduce to a simmer and cook, covered, at least 1 hour.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add seitan pieces and cook until browned, 4 to 5 minutes per side.
Pour stew into bowls and add a few pieces of seitan to each.

Nutrition Facts (per serving)

190	Calories
3g	Fat
33g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 190
% Daily Value *
Total Fat 3g	3%
Saturated Fat 0g	2%
Sodium 156mg	7%
Total Carbohydrate 33g	12%
Dietary Fiber 5g	17%
Total Sugars 4g
Protein 10g	20%
Vitamin C 33mg	36%
Calcium 55mg	4%
Iron 2mg	13%
Potassium 784mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

April 25, 2025

Vegan Banana Walnut Baked French Toast

Published: Oct 28, 2020 · Modified: Jun 8, 2022 by Alissa Saenz · This post may contain affiliate links · 9 Comments

This vegan French toast casserole is made with crusty bread chunks slathered in banana batter and topped with a crunchy brown sugar walnut crust. A crowd-pleasing dish that’s perfect for brunch!

Spoon Drizzling Maple Syrup Over a Piece of Vegan French Toast Casserole on a Plate

It’s official: this is my new go-to brunch recipe. I loosely decided that as soon as I popped this in the oven. I confirmed it as soon as I took a bite.

Brunch can be tricky.

Crowd-Pleasing Vegan Brunch

Overhead View of a White Wooden Table Set with Bowl of Strawberries, Glass of Orange Juice, and Piece of Vegan French Toast Casserole on a Plate

Most of the time I’m not feeding an entire house of vegan guests. The food may be absolutely delicious, but I’ve got at least a few loved ones who will turn their noses up at the mere mention of tofu, even though I make a mean tofu-based savory brunch (as demonstrated by my tofu scramble, huevos rancheros, and shakshuka).

I’ve served this one to plenty of non-vegans and it’s always a hit. Nothing scary here! Bread, bananas, walnuts, brown sugar…most people love these things in a brunch!

Easy Brunch

Also, brunch can be a lot of work, which can really cut into my lazy, treasured Sunday mornings.

But this dish doesn’t have to! You have the option of doing all the work a day ahead, then just baking it right before serving. Easy!

What You’ll Need

Casserole Dish Filled with Vegan French Toast Casserole, with Plates and Bowl of Strawberries in the Background

Overripe bananas
Non-dairy milk
Coconut milk
Cornstarch
Maple syrup
Cinnamon
Vanilla
Salt
Vegan butter
Brown sugar
Bread
Chopped walnuts

How to Make Vegan French Toast Casserole

Prepare by tearing your bread into bite-sized pieces. You ideally want to use bread that’s a day or so old, so it’s a little bit stale. If you bread is fresh, don’t worry! Just tear it up and pop it into the oven at a low temperature (around 200°F) for a few minutes to dry it out.

Now make the batter. For this you’ll be using your bananas, non-dairy milk, coconut milk, cornstarch, maple syrup, vanilla and salt. Blend everything up in a food processor or blender.

Side By Side Images Showing Vegan French Toast Casserole Batter Before and After Blending in a Food Processor Bowl

Melt some vegan butter and spread it into the bottom of casserole dish, then sprinkle the butter with a little brown sugar. Transfer your bread pieces to the dish and pour your batter on top. Gently use a spoon to distribute the batter evenly.

Finally, sprinkle the top of your casserole with some chopped walnuts and brown sugar.

Collage Showing 3 Steps for Assembling Vegan French Toast Casserole: Place Melted Butter and Brown Sugar in Casserole Dish, Add Bread and Batter, and Top with Walnuts and Brown Sugar

From there, you can bake your casserole right away, or cover it up and refrigerate it, then bake it the following day.

The casserole is finished when the top is crispy with some dark brown spots.

Serve your casserole with vegan butter, fresh fruit, and a drizzle of maple syrup!

Close Up of a Piece of Vegan French Toast Casserole with Bowl of Strawberries and Casserole Dish in the Background

Vegan French Toast Casserole Tips & FAQ

Can this casserole be made gluten-free? I think so! Try using your favorite gluten-free bread.
Leftovers and storage: Your best bet for leftovers is to store them in the original casserole dish, wrapped tightly in plastic. Keep the dish in the fridge for up to 3 days.
What kind of bread works best for this dish? I recommend a crusty French or sourdough bread.
For some eggy flavor, add a pinch of kala namak to the batter. This ingredient is a salt with a high sulfur content. It can be found in Indian supermarkets or online.
Looking for more vegan French toast variations? Try my classic vegan French toast, savory vegan French toast, or French toast waffles!

More Sweet Vegan Breakfast Recipes

Vegan Crepes
Vegan Pancakes
Vegan French Toast
Vegan Waffles
Vegan Banana Pancakes
Vegan Doughnuts

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Vegan Banana Walnut French Toast Casserole

This vegan French toast casserole is made with crusty bread chunks slathered in banana batter and topped with a crunchy brown sugar walnut crust. A crowd-pleasing dish that’s perfect for brunch!

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Calories 320kcal

Author Alissa Saenz

Ingredients

2 medium overripe bananas, peeled
¾ cup unsweetened and unflavored non-dairy milk
½ cup full-fat coconut milk (from a can)
2 tablespoons cornstarch
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons vegan butter, melted
4 tablespoons organic brown sugar, divided
6 cups bite-sized bread pieces (torn from a loaf of sourdough or French bread, preferably a day old)
½ cup chopped walnuts

For Serving

Vegan butter
Maple syrup

Instructions

If you’re planning on baking the casserole right away, preheat the oven to 400°F. Otherwise, wait to preheat the oven until you’re ready to bake.
Place the bananas, milk, coconut milk, cornstarch, maple syrup, cinnamon, vanilla, and salt into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
Pour the butter evenly into the bottom of a 2 quart or larger casserole dish. Sprinkle the butter with 2 tablespoons of brown sugar.
Place the bread pieces into the casserole dish, then pour the batter evenly over the bread pieces. Gently stir the bread pieces to distribute the batter.
Sprinkle the walnuts over the casserole, followed by the remaining 2 tablespoons of brown sugar.
If you’re planning on baking the casserole later, cover it tightly with plastic wrap and refrigerate for up to 12 hours. Remove the casserole from the refrigerator and remove the plastic before baking.
Place the casserole into the oven, uncovered, and bake it for about 30 minutes, until the top is crispy with dark brown spots.
Let the casserole sit for about 10 minutes before scooping or slicing portions and dividing it onto plates.
Top with vegan butter and maple syrup. Serve.

Nutrition

About Alissa Saenz

Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

I’d love to connect with you on Facebook, Instagram, or Pinterest.

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April 25, 2025

Vegan Apple Pie with Foam

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Delicious vegan apple pie with foam. The egg whites are replaced with aquafaba (chickpea water). Serve as a lovely dessert after a nice meal.

Submitted by
likeatcake

Updated on August 22, 2022

Additional Time:

1 hr 15 mins

Total Time:

2 hrs 55 mins

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Ingredients

Original recipe (1X) yields 8 servings

Crust and Crumble:

1 ½ cups all-purpose flour
7 tablespoons vegan butter
1 tablespoon white sugar
1 teaspoon vanilla extract
1 teaspoon cold water
1 teaspoon baking powder

Filling:

3 apples – peeled, cored and chopped
1 pinch ground cinnamon

Foam:

3 ½ tablespoons aquafaba (chickpea water)
½ teaspoon cream of tartar
2 ½ tablespoons confectioners’ sugar

Directions

Sift flour into a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in sugar, vanilla, cold water, and baking powder until a firm dough forms.
Knead dough gently and briefly on a floured work surface. Wrap in plastic wrap and let chill, about 30 minutes.
Place apples in a pot and cover with water. Bring to a boil; reduce heat and simmer gently until soft, 15 to 20 minutes. Drain. Mash with a hand blender or potato masher into a thick puree; let cool.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
Press 2/3 of the dough into the pie plate evenly with your fingers to make the crust. Prick crust all over with a fork.
Bake crust in the preheated oven until golden, about 20 minutes.
Grate remaining 1/3 of the dough onto a baking sheet to make crumbles.
Bake crumbles in the preheated oven until golden, about 10 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high, gradually adding confectioners’ sugar, until meringue is stiff and glossy, 10 to 15 minutes.
Measure out 1 1/4 cup apple puree into a bowl. Stir in cinnamon. Spread apple-cinnamon puree over cooled pie crust. Spread meringue over the puree.
Bake pie in the preheated oven until golden, 60 to 90 minutes. Turn off oven; keep pie inside until cooled, 45 minutes to 1 hour.
Scatter baked crumbles on top.

Cook’s Notes:

Substitute vegan margarine for the vegan butter if desired.

The aquafaba meringue will dissolve if you sprinkle on your crumbles straight after baking.

Nutrition Facts (per serving)

202	Calories
8g	Fat
29g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 202
% Daily Value *
Total Fat 8g	11%
Saturated Fat 2g	11%
Sodium 141mg	6%
Total Carbohydrate 29g	11%
Dietary Fiber 2g	7%
Total Sugars 9g
Protein 3g	5%
Vitamin C 2mg	3%
Calcium 42mg	3%
Iron 1mg	7%
Potassium 113mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

April 25, 2025

Vegan Swedish Meatballs

June 9, 2017 by Lauren Hartmann 52 Comments

My mom was a meatball fiend when I was a kid. I think that was a thing in the early 90’s. Meatballs were huge. I think they are back, at least I like to think so because I love these meatballs! Swedish meatballs was a signature dish of my mom’s. I loved them so much. They are one of the things I really miss from before going vegan. So, I made my own. These vegan Swedish meatballs are my new jam. You may agree.

This is a super quick weeknight meal. The meatballs take about 5 minutes to throw together, then another 5 minutes to cook, the sauce maybe takes 10 minutes, so let’s say a 20 minute meal! Heck yes! That is literally all I can muster up to make during the week.

After cooking all day, I don’t have a lot left in me for dinner time, so this quick meal is perfect! You can put them over noodles, or serve them alone or with a veggie side. They are amazing no matter what! I love mine with a great big pile of vegan mashed potatoes! The gravy for the meatballs goes really well with some creamy mashed potatoes!

The meatballs are processed in a food processor, just the tempeh, bread crumbs some flax and seasonings. They brown so beautifully! This is one of those meals I always tell you is great for a cast iron skillet! The cast iron gives them such a great crust! My mouth is watering as we speak, thinking about those brown and crusty tempeh meatballs!

I am fairly certain your whole family will love this meal, herbivores and omnivores alike. Maybe even carnivores. The best damn vegan Swedish meatballs are super excited about you eating them! You won’t regret it! These vegan Swedish meatballs are THE BEST!

Print Recipe

Perfect tempeh meatballs, browned to perfection and smothered in the best dang vegan Swedish meatball sauce ever!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For the Meatballs

8 oz. pkg Tempeh
2 Tbsp. Flax meal+3 Tbsp. Water
1/2 C. Bread crumbs, vegan I used Edward and Sons
1/2 C. Panko bread crumbs, vegan I used Ian’s
1/4 C. Water
2 Tbsp. Olive oil
1 Tbsp. Parsley
1 tsp. Garlic powder
1/4 tsp. Nutmeg
1/4 tsp. All spice
Salt and Pepper to taste
Oil for browning the meatballs

Instructions

Make the meatballs first, mix the flax and 3 Tbsp. of water together to make a flax egg. Now add all the meatball ingredients to a food processor including the flax egg and process until the mixture starts to come together and is smooth. The mixture should easily form balls if pressed together. If it doesn’t press together and hold, add a tablespoon more water and process until it comes together.
Now shape balls out of the tempeh mixture. Grab about a tablespoon or so of the mixture, press together and roll into a ball. Repeat until all the mixture has been rolled.
Heat the oil in a cast iron skillet on medium high. Brown all the meatballs on each side. It will take a minute or two on each side. Reduce heat as needed. Once the meatballs are brown, remove from pan.
Wipe any excess oil out of the pan, and make the sauce. Reduce heat to medium low. Add the vegan butter and flour to the skillet. Make a roux by whisking the flour and butter so they form a paste.
Now whisk in the vegetable broth, amino acids, coconut milk( I used Native Forest from Edward and Sons), mustard and vinegar. Whisk until fully combined. Bring heat up to medium and bring to a simmer so there are little bubbles. Simmer, reducing heat if needed until the sauce gets nice and thick. It may take 5-10 minutes.
Taste the sauce and adjust seasoning with salt and pepper. Add the meatballs back into the sauce. Coat the meatballs with the sauce. Remove from heat and serve immediately with noodles, potatoes, veggies or just by themselves!

Notes

If you can’t find vegan bread crumbs(there are many brands, but if they don’t have them locally for you), you can just use your favorite vegan bread dried out a bit and processed to crumbs in a food processor.

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April 25, 2025

Chocolate Chip Breakfast Cake (Vegan)

Happy Monday y’all! Time to shake off all that yummy but bad-for-you food you indulged in this past weekend. I am starting the new week with a delicious and healthy Vegan Chocolate Chip Breakfast Cake. It started with the idea to make a homemade Vegan scone, but doesn’t a cake just sound better? Why can’t one have cake for breakfast? A cake is a little fluffier than a scone. And I like fluffy. However, my cake is also slightly more dense than a normal from-a-box cake. So I guess it could be categorized as a scone cake.

Slice of Vegan Chocolate Chip Breakfast Cake on a blue plate with a glass of white milk in the background

I am a big fan of invading the baked goods aisle at Whole Foods. Vegan yummies like muffins and scones are aplenty (usually) and Mr. Beet and I often grab a few pastries for breakfast when we are traveling. And this Vegan Chocolate Chip Breakfast Cake is easy enough to eat on the go.

A cast iron pan filled with raw Vegan Chocolate Chip Breakfast cake batter on a blue placemat

A baked Vegan chocolate chip breakfast cake in a cast iron pan on a blue placemat

A round Vegan chocolate chip breakfast cake on a white plate

The recipe itself is extremely versatile. You can take out the chocolate chips (but why would you?) and add blueberries or raspberries, add pecans or walnuts, maybe add some vanilla protein powder or flax seed for an extra healthy boost. The cake is also very dry like a scone should be. Perfect for dipping into a nice cold glass of almond milk!

a fluffy slice of Vegan chocolate chip breakfast cake on a blue plate

We didn’t get too fancy this time, I just served the cake with a few fresh blueberries on the side. If I had a carton of frozen Vanilla yogurt, I would have topped each slice with a scoop, and then drown it in chocolate syrup. Yes, for breakfast. We eat yogurt in the morning all the time so why can’t we eat it frozen in the morning too? I can justify cake and ice cream as a meal anytime of the day.

a slice of Vegan chocolate chip breakfast cake surrounded by bright blueberries on a blue plate

Instructions

Preheat oven to 400°. Lightly spray or butter a 12-inch cast iron pan.
Mix all dry ingredients except the chocolate chips.
Add vanilla extract, butter and milk and slowly mix into the dry ingredients until blended.
Gently fold chocolate or Carob chips into batter.
Spread dough into the cast-iron batter pan and bake in the preheated oven for 30 minutes.
Let cool before cutting into pie slices.

Notes

**If you prefer the dairy than by all means, use real butter, chocolate chips and dairy milk.

Pin this recipe for later:

3 pictures of chocolate chip breakfast cake on a blue plate and in a cast iron pan, stacked on top of each other

What are you serving up for breakfast this week?

April 25, 2025

Vegan Double Chocolate-Peanut Butter Skillet Cookie

I love baking and always feel badly that my vegan daughter can’t eat a lot of what I make. She and I worked together to come up with this chocolate-peanut butter skillet cookie. It’s super chocolaty and rich, and is much easier to cook it in one batch in a skillet than scooping on multiple cookie sheets.

Submitted by
jaybu

Published on June 19, 2020

Yield:

1 10-inch skillet cookie

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Ingredients

Original recipe (1X) yields 12 servings

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons water
1 tablespoon dry egg replacer (such as Bob’s Red Mill®)
½ cup vegan butter, softened
½ cup white sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life®)
¼ cup creamy peanut butter

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it’s okay if some peanut butter is poking through.
Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

Nutrition Facts (per serving)

326	Calories
20g	Fat
42g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 326
% Daily Value *
Total Fat 20g	26%
Saturated Fat 8g	42%
Sodium 257mg	11%
Total Carbohydrate 42g	15%
Dietary Fiber 5g	18%
Total Sugars 18g
Protein 5g	9%
Calcium 16mg	1%
Iron 1mg	6%
Potassium 114mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

April 25, 2025