In Mexico, ceviche can also be made using only vegetables, in this case carrots, tomato, and onion that are marinated in a citrus sauce with ketchup and serrano peppers. Serve over tostadas, sprinkled with avocado. [Recipe originally submitted to Allrecipes.com.mx]
Submitted by Maria Antonia Orozco
Updated on March 1, 2025
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Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 8 servings
3largecarrots, peeled and grated
1largetomato, chopped
½smallonion, chopped
1serrano pepper, seeded and chopped
15sprigsfresh cilantro, chopped
½cupketchup
2smalloranges, juiced
1smalllime, juiced
1tablespoonMexican-style hot sauce (such as Cholula®)
salt to taste
8tostada shells
1avocado – pitted, peeled, and cubed
Directions
Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
Serve on tostadas and garnish with avocado.
Nutrition Facts (per serving)
150
Calories
7g
Fat
22g
Carbs
3g
Protein
Nutrition Facts
Servings Per Recipe 8
Calories 150
% Daily Value *
Total Fat
7g
9%
Saturated Fat
1g
5%
Sodium
307mg
13%
Total Carbohydrate
22g
8%
Dietary Fiber
5g
17%
Total Sugars
8g
Protein
3g
5%
Vitamin C
27mg
30%
Calcium
55mg
4%
Iron
1mg
5%
Potassium
428mg
9%
* 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.
This dough was made using the dough cycle of a bread machine, but you could use the dough hook of an electric mixer to do the kneading. If you don’t want to make the dough, you could always buy it or, ask your favorite pizza place if you can buy the dough from them 🙂 We’ve done three toppings, but you can always improvise with the ingredients. Using a cookie cutter, we’ve cut them into football shapes for Game Day!
Author Veg Life Staff
Ingredients
For the Dough:
3/4CWaterroom temperature
2Tbl Olive Oil
2CBread Flour
1Tbl SugarOrganic/Vegan
1tspSalt
1-1/2tspDry Yeast
TOPPINGS BELOW…
Instructions
Place the ingredients into a bread machine in the order listed and choose the DOUGH CYCLE. Again, if you don’t have a bread machine, you can use the dough hook and your electric mixer or….buy your favorite ready-made dough.
Once the dough cycle completes, let the dough rest for a few minutes and then pat the dough onto a cookie sheet. This takes some patience, but it will cooperate and fit the pan.
Cover the dough and let rise in a warm place. I usually turn the oven on for 5 minutes and then turn it off, letting the dough rise in the residual heat. You’ll get a really light dough this way. Also be sure you have fresh bread flour and yeast that is dated well. The dough will almost double.
In the meantime, prepare your toppings. We offer three options below, but you can improvise based on your favorite ingredients.
For the Caramelized Onion Pizza:
Saute an onion over medium heat in 2 Tbl of oil and slowly caramelize them. This takes about 20-30 minutes. You can always add a sprinkle of sugar which helps to expedite the process. Stir occasionally. You will use some of the onion for the Spinach/Artichoke Pizza as well. Layer onions onto your dough, top with mozzarella cheese (there are several vegan options available). Garnish with parsley, if desired.
For the Spinach/Artichoke Pizza:
Saute the spinach for just a minute or two until soft in a very small amount of oil. Drain and chop a can of artichokes. In the meantime, combine 2 Tbl of vegan Ricotta, 2 Tbl Almond Milk, 2 Tbl vegan Parmesan and 2 Tbl vegan Mozzarella. Spread the cheese mixture onto the dough and then add the artichokes and spinach. Top with additional parmesan, if desired.
For the Veggie Pizza:
Saute a thinly sliced red onion in a small amount of oil to soften slightly. Place a layer of marinara sauce onto the dough. Add chopped green pepper, yellow peppers, tomato, mushrooms, black olives and the red onions. Top with mozzarella and parmesan.
Bake at 400 degrees for approximately 20 minutes (this will depend on the size you cut the pieces).
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Delicious, fresh vegan stir-fry that is sure to please and is excellent as an addition to rice.
Submitted by Anie
Updated on April 15, 2025
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Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 4 servings
1smallonion, diced
2tablespoonscanola oil
1clovegarlic, diced
½cupdiced carrots
½cupchopped cauliflower
½cupchopped broccoli florets
½cupsliced fresh mushrooms
¼cupsoy sauce
¾cupwater
1tomato, diced
1tablespoonchopped fresh basil, or to taste
salt and ground black pepper to taste
¼cupunsalted sunflower seeds (Optional)
Directions
Combine onion, canola oil, and garlic in a large skillet. Cook over medium-high heat for 4 minutes. Add carrots, cauliflower, broccoli, and mushrooms one at a time with 2 minutes between each. Pour in soy sauce and stir to coat. Cook for 2 minutes more. Add water, tomato, basil, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are fork-tender but not soft, about 5 minutes. Sprinkle with sunflower seeds.
Nutrition Facts (per serving)
149
Calories
12g
Fat
9g
Carbs
4g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 149
% Daily Value *
Total Fat
12g
15%
Saturated Fat
1g
5%
Sodium
964mg
42%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
9%
Total Sugars
3g
Protein
4g
9%
Vitamin C
20mg
22%
Calcium
33mg
3%
Iron
1mg
6%
Potassium
301mg
6%
* 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.
These vegan banana bread muffins are perfect if you are dairy free. I love cooking vegan banana bread because the ingredients are incredibly cheap and the prep is easy for a non-baker. Some vegan recipes are dry, but these vegan banana bread muffins are perfect because of the apple cider vinegar. We ate bacon this morning for breakfast, so we aren’t quite vegans, but we do love good dairy free recipes which is why I am constantly trying to figure out new vegan meals.
Baby Robert is going through a carb loading phase. He loves peanut butter sandwiches, waffles, and anything else involving bread. At one point I couldn’t get him to stop eating bananas and now I am having a hard time getting him to even look at them. Our aunt and uncle dropped off some bananas from their yard so we decided to make some banana bread with it. Remember my post on one banana, banana bread? This one is pretty similar, but has a much more banana-y taste since I used more.
Feel free to sub in milk, butter, and eggs if you don’t want a vegan recipe. I don’t think it would make much of a difference in taste since the flavor mostly comes from the bananas.
Vegan Banana Bread
Recipe Type: Dessert
Author: Hannah Rinaldi
Prep time:
Cook time:
Total time:
Serves: 12
Easy vegan banana bread.
1/2 cup of vanilla soy milk (or any milk alternative, if you don’t use vanilla flavored milk, you should add a 1/4 tsp. of vanilla to the recipe)
1 tbsp. of apple cider vinegar
2 cups of flour (I always use whole wheat since I’m not a real baker, turns out fine to me)
1 tsp baking soda
a dash of salt
more than a dash of cinnamon (don’t hate me for my lack of measuring skills)
1/2 cup coconut oil
1/2 cup brown sugar
6 over ripe bananas
optional- 1/4 c. chocolate chips or nuts
Preheat oven to 350 degrees. Prepare your liners or grease a loaf pan.
Add the apple cider vinegar to the soy milk and let it sit while you mix the dry ingredients. Feel free to use milk and omit the apple cider vinegar step if you don’t want this to be vegan.
Mix the flour, baking soda and cinnamon together. In another bowl mash your bananas and add the coconut oil and brown sugar. Add the milk mixture to the wet ingredients.
Add the wet ingredients to the dry and mix well. If you want to add chocolate chips or nuts, this would be the time to do it.
Bake for 45 minutes if making muffins, an hour if using a pan.
Published: · Modified: by Alissa Saenz · This post may contain affiliate links · 17 Comments
These vegan banana waffles are packed with sweet banana flavor and taste just like banana bread — but in waffle form! They’re super simple to make and perfect for everything from lazy weekend mornings to festive holiday brunches.
Overripe bananas are never a problem in my house. They make a great vegan egg substitute, so I can always incorporate them into a delicious recipe like vegan banana bread, vegan banana muffins, vegan banana cake, or vegan banana pancakes. In this vegan banana waffle recipe, my overripe bananas do double duty: adding natural sweetness and flavor while also replacing the eggs.
Jump to:
Ingredients You’ll Need
How They’re Made
Variations
Frequently Asked Questions
More Sweet Vegan Breakfast Recipes
Vegan Banana Waffles
As a total non-morning person, I can confirm that these waffles are incredibly easy to whip up. I have zero patience for complicated projects early in the day. These take just nine ingredients and under thirty minutes to make — and they’re full of sweet, sweet banana goodness, which is exactly what I crave when I’m cranky in the morning.
I’ve even tested these babies on a few mornings when (kicking myself) I agreed to host brunch. They were totally no-fuss and always a hit! So whether you’re serving guests or just need a little motivation to crawl out of bed, this recipe has you covered.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
Flour. The recipe calls for all-purpose wheat flour. I’ve also successfully made it with whole wheat pastry flour, so feel free to use that if you’d like!
Cornstarch. This helps give the waffles a delicate, crispy texture.
Baking powder.
Cinnamon.
Salt.
Bananas. Use bananas that are a bit overripe. Brown spots are good! Check out the photo above — those bananas are perfect!
Non-dairy milk. Soy milk, almond milk, oat milk, or just about any variety suitable for drinking works! Check out my guide to dairy-free milk if you need help choosing.
Vegetable oil. Any neutral baking oil will work, such as corn, canola, or melted coconut oil.
Vanilla extract.
Tip: Got some bananas that are just right for this recipe, but you’re not ready to make it? Freeze them! Just peel, then place them in a freezer bag and into the freezer. They’ll keep for a couple of months. Be sure to include any liquid that accumulates as they thaw — it adds flavor and moisture to the batter.”
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1. Prepare. Start by oiling and preheating your waffle iron.
Step 2: Combine dry ingredients. Whisk the flour, cornstarch, baking powder, cinnamon, and salt together.
Step 3: Mash the bananas. Peel them, stick them in a bowl, then hit ’em with a fork or potato masher.
Step 4: Combine wet ingredients. Add the milk, oil, and vanilla to the banana. Stir everything up.
Step 5: Combine wet and dry ingredients. Add the flour mixture to the banana mixture, stirring in a bit at at time until all has been added and combined.
Step 6: Cook the waffles. Add the batter to the hot waffle iron in batches. Your waffle iron probably has a light that tells you when they’re done, but if not, just watch it — the amount of steam coming off of the iron will dramatically decrease when they’re done.
Step 7. Repeat. Keep cooking waffles until all of the batter has been used. Place them on a cooling rack as they come out of the iron — this will keep them from getting soggy!
Step 8: Serve. Your vegan banana waffles are ready to enjoy! Pile them on a plate and top them with vegan butter, banana slices, maple syrup, or any combination of the three!
Variations
Nutty banana waffles. Stir up to a cup of chopped walnuts or pecans into the batter.
Fruity banana waffles. Stir in some berries or another type of finely chopped fresh fruit. Blueberries work particularly well!
Banana chocolate chip waffles. Add some vegan chocolate chips to the batter.
Spiced vegan banana waffles. Use extra cinnamon, along with additional spices like nutmeg, cloves, and ginger.
Fried banana topping. Instead of fresh bananas, top your waffles with some banana slices fried in oil or vegan butter, kind of like I did for my caramelized banana oatmeal. This is SO GOOD!
Frequently Asked Questions
How should I store leftovers of this recipe?
Store any leftover waffles in a sealed bag, stacking them and placing sheets of parchment paper in between. They’ll keep in the fridge for about three days, or in the freezer for about three months. To reheat, simply pop them in the toaster for a few minutes.
Can I make the batter ahead of time?
I don’t recommend it, since the baking powder will fizzle out over time. You can, however, mix the dry ingredients in advance and store them in a jar. Add the wet ingredients just before cooking the waffles.
Can I make this recipe gluten-free?
I haven’t tried making a gluten-free version, but if you’d like to give it a try, I’d recommend swapping out the wheat flour with an all-purpose gluten-free blend.
My waffles came out tough and dry. What gives?
Usually this means your bananas weren’t ripe enough. Just ripe or underripe bananas will have too little moisture and too much starch for this recipe. Make sure they have at least some brown spots.
More Sweet Vegan Breakfast Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it!Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Vegan Banana Waffles
These vegan banana waffles are packed with sweet banana flavor and taste just like banana bread — but in waffle form! They’re super simple to make and perfect for everything from lazy weekend mornings to festive holiday brunches.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 16 minutesminutes
Total Time 26 minutesminutes
Servings 8waffles
Calories 98kcal
Author Alissa
Ingredients
1cupall-purpose flour
1tablespooncornstarch
2teaspoonsbaking powder
1teaspoonground cinnamon
¼teaspoonsalt
2overripe bananas
1cupunflavored and unsweetened non-dairy milk
2tablespoonsvegetable oil
1teaspoonvanilla extract
For Serving
Vegan butter
Maple syrup
Banana slices
Instructions
Lightly oil your waffle iron, then turn it on to begin preheating.
Whisk the flour, cornstarch, baking powder, cinnamon, and salt together in a large mixing bowl.
Place the bananas into a separate large mixing bowl, then mash them up with a fork or potato masher.
Stir the milk, oil, and vanilla extract in with the bananas.
Begin adding the flour mixture to the banana mixture, mixing in about a third at a time and stirring just until the ingredients are fully combined.
Pour the batter into your waffle iron cavities. Refer to the waffle iron instructions for guidance on how much batter to use (Note 1). Cook the waffles until your waffle iron’s indicator light signals they’re done, or until steam has mostly stopped escaping.
Remove the waffles from the iron as they cook, placing them on a cooling rack as they come out. Continue cooking waffles in this manner, adding oil to the waffle iron if needed (Note 2).
Serve topped with vegan butter, maple syrup, and/or fresh banana slices.
Notes
Most waffle irons take ⅓ to ½ cup of batter per waffle. Start with about ⅓ cup if you’re unsure.
Be careful when oiling a hot waffle iron. Spraying the oil is recommended.
This recipe makes 8 waffles if using about ½ cup of batter per waffle. If your waffle iron takes less batter, you’ll get more waffles, but they’ll be a bit smaller.
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.
Chocoholics rejoice with this sweet and scrumptious vegan frosting chocolate recipe that will satisfy any chocolate craving without a drop of dairy.
The traditional chocolate frosting is made with sugar, fat (usually butter), and a little flavor but this vegan frosting version exchanges the butter for a dairy-free alternative like soy margarine.
The frosting is used to give a contrasting taste and texture to vegan cookies, dairy-free cakes, and dairy-free cupcakes. Of course, it’s also a beautiful decoration to make sweets look prettier.
This recipe can be doubled or tripled for parties and get-togethers when the time is of the essence.
The Spruce
“This was very easy to make. It came out delicious and was easy to spread. I beat it on low speed until the margarine was evenly incorporated, but the frosting had to have the almond milk to become a moist mixture. I recommend sifting the powdered sugar and cocoa powder after measuring.” —Diana Rattray
In a medium-large mixing bowl, sift the confectioners’ sugar and cocoa together, then add the softened margarine, almond milk, and vanilla and beat with an electric hand mixer, about 30 seconds to 1 minute.
The Spruce
Refrigerate and spread just before serving on fully-cooled cookies, cakes or cupcakes.
The Spruce
Tips
When preparing dairy-free frostings, you can use a “stick” variety of dairy-free soy margarine instead of a “tub” variety.
You can use vegan butter with a cocoa butter base, which lends itself to a texture that more closely resembles traditional frosting. If you use a vegan butter with a coconut oil base, you’ll find the frosting “melts” much more readily and may need to be refrigerated prior to use to firm up.
To give a lighter flavor, you can use whipped vegan butter alternatives.
There are a variety of butter substitutes available on the market.
If you avoid soy, you can use any other non-dairy milk, including almond milk, cashew milk, or rice milk in this recipe, but be sure to go unsweetened or the balance of flavors will be lost.
Other non-dairy milk such as hazelnut milk or coconut milk might change the flavor of the frosting, but they are still perfect substitutes for soy milk.
If you’ve been using a plastic storage bag with icing tips to decorate with frosting, you know how hard it can be to control your designs. Consider upgrading your pastry bag with a silicone piping bag instead. There are a variety of choices that allow you to pipe evenly, some are squeezable and others even have screw-on nozzles so you don’t get any surprises while decorating.
Recipe Variations
For more vanilla flavor, increase the vanilla extract to 1 teaspoon.
Add 1/2 teaspoon of almond flavoring along with the 1/2 teaspoon of vanilla.
What Is the Best Cocoa To Use In Chocolate Frosting?
While Dutch process cocoa and natural cocoa don’t work the same in a baked recipe, they are both good options for frosting. Dutch-processed cocoa powder is mild. and darker in color. Natural cocoa (e.g., Hersheys) is lighter and more acidic.
Nutrition Facts (per serving)
129
Calories
5g
Fat
21g
Carbs
1g
Protein
×
Nutrition Facts
Servings: 8
to 12
Amount per serving
Calories
129
% Daily Value*
5g
6%
Saturated Fat 1g
4%
0mg
0%
16mg
1%
21g
8%
Dietary Fiber 1g
4%
Total Sugars 18g
1g
Vitamin C 0mg
0%
Calcium 43mg
3%
Iron 2mg
11%
Potassium 16mg
0%
*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.)
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