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Vegan Jackfruit Curry

Jackfruit is an amazingly textured and tasty alternative to meat. This super easy recipe uses jackfruit in curry. Best served over rice!

Submitted by
Cassidy Carolino

Updated on May 2, 2025

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Ingredients

Original recipe (1X) yields 2 servings

1 tablespoon coconut oil
1 (20 ounce) can jackfruit in brine – drained, rinsed, and cut into bite-sized pieces
1 onion, chopped
3 cloves garlic, minced
1 (2 inch) piece ginger, grated
2 teaspoons curry powder, or more to taste
1 cup vegetable broth
1 (8 ounce) can baby corn, drained
1 white potatoes, cubed
1 cup coconut milk
salt and ground black pepper to taste

Directions

Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.

Nutrition Facts (per serving)

563	Calories
38g	Fat
49g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 563
% Daily Value *
Total Fat 38g	49%
Saturated Fat 27g	137%
Sodium 941mg	41%
Total Carbohydrate 49g	18%
Dietary Fiber 18g	63%
Total Sugars 9g
Protein 6g	12%
Vitamin C 28mg	31%
Calcium 71mg	5%
Iron 5mg	29%
Potassium 835mg	18%

* 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.

August 10, 2025

Vegan Italian Meatballs (Gluten-Free, Soy-Free, Legume-Free, Plant-Based)

Vegan Italian Meatballs and Gluten-Free Pasta

Vegan Italian Meatballs are delicate, rich and tender, fully embodying the Italian experience. So authentic you’ll have to remind yourself their name is oxymoronic!

Vegan Italian Meatballs

All of the recipes I post on Nutritionicity are developed with a lot of TLC. If I make something that I don’t feel is truly exceptional, it doesn’t get posted. I realize not every recipe is going to suit every person, but my goal is to try to please the vast majority. There are certain creations (that for me personally) are hits out of the park. And they’re usually traditional recipes that in their original form are not plant-based, like my Creamy Vegan Alfredo.

Vegan Italian Meatballs - Main Ingredients

Vegan Italian Meatballs – Main Ingredients

Vegan Italian Meatballs - Roasted and Peeled Squash

Vegan Italian Meatballs – Roasted and Peeled Squash

This recipe is no exception. I love comfort food, and there are very few ailments that a meatball can’t cure! These are the real deal!

Authentic Tasting Vegan Meatballs

When I first thought about making a plant-based version of the classic Italian meatball, I knew I had a mountain to climb. They could end up being globs of flavorless muck, a la Olive Garden. That they are not. This is no tofu turkey!

Instead I crafted a recipe for vegan meatballs that captures the complete essence of this traditional Italian dish. A meatball is not about the meat. It is about the subtle onion and garlic flavors. It is about the texture, the delicate chewiness that brings dimension to the meal it accompanies.

Vegan Italian Meatballs - Prepped Squash

Prepped Squash

Vegan Italian Meatballs - Processed Squash

Processed Squash

But most of all, it is about how the sauce adheres to the meatball. Why do the most flavorful meatballs and sausages come from a pot of sauce that has been simmering all day? Because of the give and take of flavors; the meat donating to the sauce, the tomato and spices being drawn in to the meatball.

This is what is achieved in this recipe.

Vegan Italian Meatballs - Meatball Mixture

Meatball Mixture

When we tested the final version, all of them were consumed in one sitting. I thought meatballs would be one of the tougher dishes (like pizza) to recreate as vegan and gluten-free. But with this recipe you will never need to eat another ground beef meatball again.

They are that authentic. They are that delicious.

Vegan Italian Meatballs - Meatballs Ready to Bake

Vegan Italian Meatballs – Ready to Bake

How to Make Vegan Meatballs

A few notes about the recipe before we get on with it. If you want to see prep photos for roasting the acorn squash hop on over to my post for the Spicy Acorn Squash With Garlic Infused Quinoa. The Vegan Italian Meatballs are wonderful served with a nice red sauce on pasta. But they are also delicious on their own, as an appetizer or side dish!

And don’t forget to save those squash seeds! Check out my five-minute recipe for making Crispy Choco Seeds . A great chocolaty snack that is filled with protein and so good for you!

Vegan Italian Meatballs - Baked Meatballs without Sauce

Vegan Italian Meatballs – Baked Meatballs without Sauce

I added the Plant Protein Power Salad to compliment this meal with greens and additional sources of proteins. It was a lovely Italian meal and I can’t wait to eat it again! Enjoy!!

Vegan Italian Meatballs and Gluten-Free Pasta

Recipe: Vegan Italian Meatballs (Gluten-Free, Soy-Free, Legume-Free, Plant-Based)

Vegan Italian Meatballs and Gluten-Free Pasta

Vegan Italian Meatballs are delicate, rich and tender, fully embodying the Italian experience. So authentic you’ll have to remind yourself their name is oxymoronic!

They are wonderful served with a nice red sauce on pasta (I used Schar gluten-free spaghetti). But they are also delicious on their own, as an appetizer or side dish!

Ingredients

1 whole acorn squash roasted (about 1.5 pounds raw)
2 tablespoons walnut oil
sea salt and black pepper (to sprinkle on both sides of squash)
1/2 stalk celery (diced finely)
1/2 small onion (diced finely)
1 teaspoon olive oil (for sauteing celery and onion)
1 teaspoon oregano
1/4 teaspoon garlic salt
dash of sea salt and black pepper
1/2 cup gluten-free bread crumbs (I used Udi’s White Sandwich Bread)*
1/2 cup Daiya vegan mozzarella cheese
1 teaspoon raw coconut aminos (I use Coconut Secret)
2 tablespoons coconut flour

Instructions

Steps 1 and 2 are squash roasting instructions
1) Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut squash through the center around the circumference. Remove seeds (don’t forget to save them for roasting) using a spoon or ice cream scoop. Slice squash in 3/4 inch slices. If you find it difficult to cut, you can slice the halves in half. Cut in the same direction as the lines on the squash. This will make it easier to grip.
2) Place squash in a large bowl with the 2 tablespoons of walnut oil and mix with hands until coated. Place on baking sheet and sprinkle each side with sea salt and pepper. Place in oven and bake for about 30 minutes (turn squash over about half way through). After roasting, cool on baking sheet for 30 minutes, then remove squash skin. It should pull off easily. See pictures in post.
3) Finely chop celery and onion. Place olive oil in a small frying pan and place on medium/low heat. Once oil is hot, add celery and onion to pan and stir. Mix in oregano, garlic salt, sea salt, and black pepper. Saute until onion begins to appear slightly translucent. Remove from heat and set aside.
4) Place roasted squash in food processor or blender and pulse to break down. Most chunks should be gone. There should be no liquefying. See picture in post for proper consistency. Add squash to a medium mixing bowl. Add onion and celery and stir. Then add coconut aminos and stir. Next add vegan cheese and gluten-free bread crumbs, stirring after each addition. Lastly, add coconut flour and mix well.
5) Using melon ball scoop to measure, roll meatball mixture in your palms. Be sure to firmly pack each ball. If you find meatball mixture to be too moist you can add an additional teaspoon of coconut flour. Let it sit for a minute to see how much moisture it absorbs before adding yet even more coconut flour. Place meatballs in rows in a 7 1/2 inch square pan greased generously with olive oil. See picture in post. Bake at 450 degrees Fahrenheit for 20 minutes.

Notes

Gluten-free bread crumbs – I toasted the bread to a nice dark brown color before making the bread crumbs as it adds a nice nutty flavor to the mixture. I then processed them to a fine powder.

Total time does not include the 30 minutes of cooling time for the squash. As a way to save time, I did all of my chopping and measuring prep work during this period.

https://nutritionicity.com/recipes/recipe-vegan-italian-meatballs-gluten-free-soy-free-legume-free-plant-based/

Vegan Italian Meatballs Collage

August 10, 2025

Creamy Vegan Corn Chowder

I was experimenting with different menu ideas when I became a vegan and came across this great low-fat comfort food: creamy vegan corn chowder recipe. It’s great as a meal starter or as the main course.

Submitted by
BREGGIE110

Updated on January 20, 2025

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Ingredients

Original recipe (1X) yields 6 servings

2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 ½ cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon all-purpose flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add onion and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
Meanwhile, bring water to a boil in a pot over high heat. Add bouillon cubes, reduce heat to medium, and stir until cubes are dissolved. Add corn and onion mixture; cook until vegetables are tender, adding water, if necessary. Reduce heat to low, pour in 1 cup soy milk, stir well, then stir in remaining 1 cup soy milk. Quickly whisk in flour; stir in parsley, garlic powder, salt, and black pepper. Cook until chowder thickens, stirring constantly, 15 to 20 minutes.

Nutrition Facts (per serving)

153	Calories
7g	Fat
21g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 153
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	5%
Sodium 476mg	21%
Total Carbohydrate 21g	7%
Dietary Fiber 3g	11%
Total Sugars 7g
Protein 5g	10%
Vitamin C 7mg	7%
Calcium 47mg	4%
Iron 1mg	7%
Potassium 394mg	8%

* 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.

August 10, 2025

Vegan Pumpkin Pudding

Modified: Jul 11, 2022 by flippindelicious · This post may contain affiliate links · 55 Comments

Creamy Vegan Pumpkin Pudding is not only dairy free and gluten free, but is also free of the top 8 allergens! Everyone can decorate their own pudding cup for a fun holiday activity!

Creamy Vegan Pumpkin Pudding is not only dairy free and gluten free, but is also free of the top 8 allergens! Everyone can decorate their own pudding cup for a fun holiday activity!

This post is sponsored by Enjoy Life Foods. All opinions are entirely my own. I am a pretty big fan of their products and company! Not only are all of their products gluten free, but they are all free of the top 8 allergens (dairy, eggs, wheat, peanuts, soy, fish, shellfish, tree nuts) AND casein free, sesame-free and free of sulfites. Everyone is my entire family can enjoy Enjoy Life Food’s products! (and I can never keep enough of their Plentils on hand to satisfy my hubby’s cravings.) Thanks for supporting Flippin’ Delicious™ and the companies that I work with!

Pumpkin is, and always has been, one of my favorite holiday flavors. I stock up on pumpkin during the holidays so that I can eat it all year round.

Creamy Vegan Pumpkin Pudding is not only dairy free and gluten free, but is also free of the top 8 allergens! Everyone can decorate their own pudding cup for a fun holiday activity!

One of my favorite pumpkin flavor combos is pumpkin and chocolate.

I grew up eating {now} gluten free pumpkin chocolate chip muffins all year long. I loved making them with my mom.

That flavor combo has bled into my adult life. Gluten free dairy free pumpkin swirl brownies and gluten free pumpkin spice brownie cookies.

Pumpkin and chocolate are even better together than apart!

Creamy Vegan Pumpkin Pudding is not only dairy free and gluten free, but is also free of the top 8 allergens! Everyone can decorate their own pudding cup for a fun holiday activity!

Which is why when Enjoy Life Foods released their brand new Baking Chocolate Snack Packs my first instinct was to create these vegan pumpkin pudding cups, customized with mini chocolate chips and a few of Enjoy Life Foods Mini Crunchy Vanilla Honey Grahams.

I whisked together a quick and easy vegan pumpkin pudding and layered it in glasses with crushed Mini Vanilla Honey Graham Crunchy Cookies and dairy free whipped topping.

I gave my girls each a Baking Chocolate Snack Pack and a bag of Mini Vanilla Honey Graham Cookies and let them decorate and customize their dairy free pumpkin pudding the way they wanted to!

Creamy Vegan Pumpkin Pudding is not only dairy free and gluten free, but is also free of the top 8 allergens! Everyone can decorate their own pudding cup for a fun holiday activity!

Ghoolish ghosts! Funny mice! Or just go with a classic sprinkle of mini chips and a couple cookies.

p.s. ghosts look pretty cute on Allergy Friendly Hot Chocolate too!

Creamy Vegan Pumpkin Pudding is not only dairy free and gluten free, but is also free of the top 8 allergens! Everyone can decorate their own pudding cup for a fun holiday activity!

I loved the way I got the creamy dairy free pumpkin pudding, fluffy whipped topping, and the crunch of the chocolate and cookies in each bite!

Creamy Vegan Pumpkin Pudding is not only dairy free and gluten free, but is also free of the top 8 allergens! Everyone can decorate their own pudding cup for a fun holiday activity!

How fun would it be to make and serve these DIY vegan pumpkin pudding cups for a Halloween party?

Or even for Thanksgiving! Super kid friendly, but adults love them just as much.

Just spoon the vegan pumpkin pudding into plastic cups and serve with dairy free whipped topping.

Pass out Baking Chocolate Snack Packs and Mini Cookies and dessert becomes a fun activity too!

📖 Recipe

Vegan Pumpkin Pudding

Yield:
4 servings

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Creamy Vegan Pumpkin Pudding is not only dairy free and gluten free, but is also free of the top 8 allergens! Everyone can decorate their own pudding cup for a fun holiday activity!

Ingredients

For the vegan pumpkin pudding

½ cup white sugar
4 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of cloves
2 ¼ cups rice milk
1 teaspoon vanilla
¾ cup pumpkin puree (NOT pumpkin pie filling)

To Serve

dairy free whipped topping
Enjoy Life Foods Baking Chocolate Snack Packs
Enjoy Life Foods Mini Cookies (I used Crunchy Vanilla Honey Grahams)

Instructions

In a medium saucepan whisk together the sugar, cornstarch, and spices.
Add the remaining pudding ingredients and whisk until smooth.
Bring to a simmer, while whisking occasionally, and then simmer while whisking until thickened.
Cool the pudding before use. Pour the pudding into a container and place a piece of plastic wrap directly on the pudding so it doesn’t form a skin and chill in the fridge. OR pour the pudding into a bowl nesting inside a bigger bowl with ice water (be careful to not splash water into the pudding). Whisk until completely cool.

Notes

If the pudding still seems too thick once it is cooled, go ahead and stir in another ¼ cup of rice milk. If you are using a different dairy-free milk you may need a little more milk because rice milk tends to be thinner than most dairy free milks.

If you have a corn allergy, you can substitute tapioca starch, potato starch , or arrowroot starch for the corn starch in this recipe to make you vegan pumpkin pudding corn free.

Nutrition Information

Yield 4

Serving Size 1

Amount Per Serving

Calories 369Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 9mgSodium 142mgCarbohydrates 68gFiber 4gSugar 45gProtein 3g

Did you make this recipe?

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

Baking Chocolate Snack Packs

August 10, 2025

Dosa Lettuce Wraps (PC)

Ingredients:

12 ounces red bliss potatoes
1 onion
fresh ginger
1 can chickpeas
1 tablespoon tandoori paste
1 teaspoon curry powder
1 head butter lettuce ; or romaine leaves
1 lemon
1/4 cup mango chutney
1/4 cup vegan yogurt
3 tablespoons Vegetable oil ; +1 tsp
salt

August 10, 2025

Coconut Vanilla Macaroons (Gluten-Free, Nut-Free)

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These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn’t know they are so allergy-friendly!

Submitted by
Karie Robertson

Published on April 10, 2020

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Ingredients

Original recipe (1X) yields 36 servings

5 ½ cups unsweetened shredded coconut
⅔ cup gluten-free all-purpose flour
½ teaspoon sea salt
20 fluid ounces coconut milk
½ cup honey, or more to taste
2 teaspoons vanilla extract
1 cup vegan dark chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.

Cook’s Note:

Melt chocolate chips in a double boiler instead of the microwave if preferred.

Nutrition Facts (per serving)

182	Calories
16g	Fat
13g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 36
Calories 182
% Daily Value *
Total Fat 16g	20%
Saturated Fat 13g	64%
Sodium 32mg	1%
Total Carbohydrate 13g	5%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 2g	4%
Vitamin C 0mg	0%
Calcium 7mg	1%
Iron 1mg	7%
Potassium 116mg	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.

August 10, 2025

Garlic Butter Scalloped Potatoes

My Garlic Butter Scalloped Potatoes are so incredibly easy and delicious. With just 5 ingredients you are ready to enjoy a gluten free and vegan potato recipe that you won’t forget.

A full baking dish of the Garlic Butter Scalloped Potatoes.

Before vegan days one of my favorite dishes was scalloped potatoes. It was super easy to make so even I could manage to get it done at time when I didn’t know much about cooking.

Even without much cooking experience it was not complicated. Of course, it wasn’t vegan or gluten free but made with a lot of cheese, butter, and cream.

Now I realized that it was too long since I ate a real scalloped potato dish. High time for me to recreate one of my favorites in a plant based way.

It’s always a big challenge to see if I can do this and if it will taste like the the real deal.

I promise you: mission accomplished. These Garlic Butter Scalloped Potatoes turned out so great, it’s unreal. Better than the classic stuff.

Closeup on the crust of the Garlic Butter Scalloped Potatoes.

I hope you’re ready for one of my favorite recipes before vegan days. My Garlic Butter Scalloped Potatoes are simple, garlicky, cheesy, creamy, satisfying, drool-worthy, addicting, and amazing alone or to complete every meal.

Shall we? Come on bard and let’s do this! Heat a sauce pan and melt the cacao butter.

Add garlic to the pan and simmer until golden but be careful not to burn it. Turn the heat off, add oat cream, garlic, vegan Parmesan to that same pot. Season with salt and pepper and mix all well.

This way we don’t need an extra bowl.

Next fill a casserole dish with the potato slices. Give the sauce on top and mix well. Sprinkle with some vegan Parmesan on top again, covered dish with aluminum foil. Bake for around 1 hour at 400°F.

Baked Garlic Butter Scalloped Potatoes seen from above.

Please note: when you bake this without the aluminum foil cover, the vegan Parmesan on top will likely burnt, we don’t want that. This will be really sad.

I tried this recipe without roasting the garlic. It was good but honestly roasting the garlic takes it to another level. So don’t skip this step, it’s worth it and will add so much flavor.

As you can see, I don’t use any starch or flour in this recipe, which is always helpful when you want to get a thick sauce. But we don’t need any starch or flour, thanks to the potatoes which are full of it.

It will naturally thicken when baking without any extras.

Portion of the Garlic Butter Scalloped Potatoes on a large brown plate.

All right if you ever make this and plan to dive right into it, you will recognize a delicious and fantastic smell of creamy garlic.

Seriously this is the smell you can’t get enough of. Believe me your mouth will water just while you have this in your oven.

It is delicious on it’s own or serve it as a side. For example it will be amazing with my Thai Green Curry Meatballs or the White Bean Meatballs Italian Style for are really filling and complete meal.

Fresh chives as garnish for the Garlic Butter Scalloped Potatoes.

Enjoy my Garlic Butter Scalloped Potatoes with amazing cool benefits for you

These Garlic Butter Scalloped Potatoes not only delicious, these are actually good for you:

Garlic is high in nutrients but low in calories. Think of vitamins C and B6, manganese, selenium, and fiber. These little show stars can also lower blood pressure, good for bone health, full of antioxidants.

Next on out list is cacao butter: a health booster, amazing for skin health, can reduce inflammation, also high in antioxidants.

A plate of the Garlic Butter Scalloped Potatoes with the baking dish in the background.

Nutritional yeast is an amazing source of vitamin B12, which is important for the production of red blood cells. It’s often found in animal sources and with nutritional yeast you can get all the nutrients in a plant based way.

Makes it valuable for all vegans and vegetarians.

High in protein, too. I know this is the question which we hear all the time: where do we get protein, right? No worries, it’s here! Also high in fiber, which is important to regulate blood sugar levels.

Last but not least, we use cashews in the vegan Parmesan. They protect eyes, are also amazing for the skin, high in antioxidants, zinc, magnesium, phosphorus and a fantastic source of phytochemicals, and proteins.

Wanna know more? It’s here: “7 Incredible Cashew Nut Benefits: From Heart Health to Gorgeous Hair“.

Collage of two pictures of the Garlic Butter Scalloped Potatoes with recipe title text.

If you give this a try let me know. Serve this and impress your sweetheart, at potlucks, get togethers, or enjoy it just for yourself. You deserve the best so make it now.

Tag me on Instagram and Facebook, snap a picture and enjoy. Cheers, friends and happy cooking.

Ingredients

1 lb potatoes, peeled and thinly sliced
5 tbs cacao butter
2 cups oat or rice cream
vegan parmesan

10 cloves garlic
salt, pepper to taste

Instructions

Heat a sauce pan and melt the cacao butter. Add garlic to the pan and simmer until golden but be careful not to burn it. Turn the heat off, add oat cream, garlic, vegan Parmesan to that same pot. Season with salt and pepper and mix all well. This way we don’t need an extra bowl.
Next fill a casserole dish with the potato slices. Give the sauce on top and mix well. Sprinkle with some vegan Parmesan on top again, covered dish with aluminum foil. Bake for around 1 hour at 400°F.

Nutrition Information:

Yield: 18

Serving Size: 1 cup

Amount Per Serving:

Calories: 216Total Fat: 9gSaturated Fat: 5.5gTrans Fat: 0gUnsaturated Fat: 2.9gCholesterol: 0mgSodium: 821mgCarbohydrates: 26gFiber: 4.7gSugar: 0gProtein: 7g

August 10, 2025

Creamy Pasta with Roasted Butternut Squash

Oh. Good. Heavens!

Produce On Parade - Creamy Pasta with Roasted Butternut Squash and Kale

Produce On Parade - Creamy Pasta with Roasted Butternut Squash and Kale I literally pranced around the kitchen like a little kid on Christmas morning when I tasted this bangin’ pasta. In case you don’t know, that is part of some song. I don’t know what song, if you know what song, let me know. That’s the only part I can recite. Anyways, new favorite dish alert! Gah, this pasta dish is so delicious I could never do it justice just talking about it. You’ll just have to go make it, I’m sorry.

This is Fall comfort food at it’s best. It’s sweet, it’s savory, it’s creamy and cheesy and guess what? It’s actually pretty darn good for you too thanks to delicious roasted butternut squash and wilted kale. Really, there’s not a whole lot tastier than roasted butternut squash. And it makes the whole house smell so wonderful and cuddly and just goddamn lovely. Sigh.

Produce On Parade - Creamy Pasta with Roasted Butternut Squash and Kale

If you’re trying out veganism this is a fantastic dish to start with. I feel like this would definitely be my “bible” of vegan dishes. Like, if I was going around door to door trying to convert people (as I always do…) then I would definitely use this dish as my converting weapon of choice. That was probably horrendously offensive. I can’t be controlled.

Anyway, seriously, it’s amazing. But I mean, lets be real here…~~everything~~, ~~most things~~, some things I make are pretty amazing. Well, everything I post at least. Did you try yesterday’s soup?! It was pretty incredible, too.

Vegan and omnivores alike are going to love this pasta. Come on, it has cheese in it okay? And yes, some vegan cheese is downright excellent!

Inspired by Apartment 34

Serves 6

1 small butternut squash, peeled and diced small (about 6 cups)
1-2 Tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/4 cup vegan butter
17 oz. of pasta ( I used whole wheat spaghetti)
2 medium yellow onions, thinly sliced
6 garlic cloves, minced
1 large bunch of kale, de-stemmed and chopped
1/2 cup vegan mozzarella cheese, shredded
2 Tbsp. nutritional yeast
1/4 tsp. dried sage

Preheat the oven to 400 F. Peel, remove seeds, and dice the butternut squash. Then, on a parchment lined, rimmed baking sheet scatter the squash cubes and drizzle with olive oil. Sprinkle with salt and pepper and toss around to coat. Bake for 40 minutes or until squash is tender when poked with a fork.

Produce On Parade - Creamy Pasta with Roasted Butternut Squash and Kale

Meanwhile, slice the onions and mince the garlic. When there is about 20 minutes left for the squash to cook, bring a large saucepan of salted water to boil for the pasta. Once boiling add the pasta, cook for about 10 minutes or according to package and then drain. Reserve about 1/2 cup of the pasta water for use later.

Heat the butter in a very large soup pot. Allow to melt over medium heat for about 3 minutes then add in the onions and the garlic. Saute until the onions begin to turn translucent, about 5 minutes. Meanwhile, de-stem and chop the kale, then add it to onions and cook until wilted, about 5 minutes.

Add in the cooked pasta, reserved pasta water, cheese, nutritional yeast and sage and stir well to combine. Make sure there’s no clumps of cheese. Now, add in the squash and stir gently to combine.

Produce On Parade - Creamy Pasta with Roasted Butternut Squash and Kale

Serve hot with additional sage or nutritional yeast to garnish or even some pumpkin seeds! Yum!

[yumprint-recipe id=’15’]

August 10, 2025

Yummy Vegan Chocolate Pudding

I have been trying to cut back on my dairy intake and have reconfigured my usual chocolate pudding recipe into a vegan one. I can’t tell them apart. Note: I mention soy creamer; it’s much creamier than soy milk.

Submitted by
veggigoddess

Published on June 18, 2020

Total Time:

3 hrs 30 mins

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Ingredients

Original recipe (1X) yields 4 servings

2 tablespoons cornstarch
1 cup soy milk
1 cup soy creamer
½ cup white sugar
3 tablespoons egg replacer (dry)
3 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract

Directions

In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

Nutrition Facts (per serving)

594	Calories
26g	Fat
88g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 594
% Daily Value *
Total Fat 26g	33%
Saturated Fat 8g	42%
Cholesterol 1mg	0%
Sodium 145mg	6%
Total Carbohydrate 88g	32%
Dietary Fiber 2g	7%
Total Sugars 43g
Protein 6g	11%
Calcium 21mg	2%
Iron 2mg	11%
Potassium 518mg	11%

* 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.

August 10, 2025

Vegan Pumpkin Spice Latte

November 2, 2019

This vegan pumpkin spice latte is a delicious and healthier version of the popular Pumpkin Spice Latte at your local coffee shop. Made free of dairy and refined sugar, this drink is also paleo and vegan friendly!

Vegan Pumpkin Spice Latte | Dairy and Refined Sugar Free Save yourself some money (and calories) by making your own pumpkin spice latte at home! It’s not only easy, but it contains just a few wholesome ingredients, many of which you already have on hand!

I got my first psl from Starbucks years ago, before the world found out they didn’t actually use pumpkin in the popular latte—Oops! I guess there was less emphasis on the pumpkin and more on the spice! Well, they have since rectified the situation and their drink finally lives up to the name.

Vegan Pumpkin Spice Latte | Dairy and Refined Sugar Free While I don’t mind splurging on fancy coffee shop drinks once in a while, $5–6 everyday begins to add up really quickly! That’s why I prefer to make my own coffee at home. It’s much cheaper and you also know exactly what’s in it!

Vegan Pumpkin Spice Latte | Dairy and Refined Sugar Free

Tips to making the best vegan latte:

1–2 shots of espresso is all you need to make this latte taste like your coffee shop’s, but if you don’t have an espresso machine, strong brewed coffee works well too!
I prefer oat or almond milk, but feel free to use your favorite non-dairy milk.
To make this free of refined sugar, maple syrup pairs deliciously with pumpkin, but date sugar or coconut sugar/nectar is another option!
This latte is yummy on it’s own, but topping with a dairy free whipped cream makes it even more decadent!
Make it an iced latte by chilling the pumpkin milk mixture before serving. Once it’s cold, pour it, along with the coffee/espresso, over a glass full of ice.

Vegan Pumpkin Spice Latte | Dairy and Refined Sugar Free This pumpkin spice latte is quick to make and so delicious. The perfect drink to enjoy on a brisk, autumn day!

Also, be sure to scroll down to get some ideas on how to use up the rest of that leftover pumpkin puree!

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Vegan Pumpkin Spice Latte

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Author: Joscelyn Abreu
Total Time: 5 mins
Yield: 1 serving 1x

Description

A delicious and healthier version of the popular Pumpkin Spice Latte! Both dairy and refined sugar free, this drink is also paleo and vegan friendly!

Pumpkin Spice Latte:

Coconut Whipped Cream: (optional)

1 can full-fat coconut cream or coconut milk, refrigerated overnight
1–2 tablespoons maple syrup, to taste

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Instructions

Pumpkin Spice Latte:

In a small pot or microwave-safe mug, combine together milk, pumpkin puree, sweetener, vanilla and pumpkin pie spice. Heat on the stove for 2-3 minutes (or in the microwave 1–2 minutes) just until thoroughly heated. Whisk vigorously until milk becomes foamy. Remove from heat.
Add coffee or espresso to the mug then pour in the pumpkin mixture, mixing well. Top with coconut whipped cream and/or a sprinkle of pumpkin pie spice or cinnamon.

Coconut Whipped Cream:

Scoop the hard white cream out of the can and place into a mixing bowl. Dispose the remaining water in the can or save it to add to your smoothie.
Add the sweetener, then beat the cream with a mixer until fluffy. Refrigerate remaining cream in an airtight container.

Cook Time: 5 mins
Category: Drink, vegan, refined sugar free

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August 10, 2025

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Coconut Whipped Cream: (optional)

Instructions

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Coconut Whipped Cream:

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