Vegan | Gluten-free | Soy-free

As the cooler months begin to roll in Puerto Rico, I always find myself craving recipes that feel warm, rich, and grounding in my traditions. November is the start of that gentle shift when everyone begins looking forward to the holiday gatherings, comforting meals, and flavors that remind us of family. That is exactly where this Mofongo and Vegan Pernil Quiche was born.

This recipe is my playful twist on our traditional mofongo and pernil. Although quiches aren’t really part of our culture, I find that this recipe celebrates the heart of Puerto Rican cooking. It blends the boldness of vegan jackfruit pernil with the soul of mofongo, wrapping those flavors inside a creamy, cashew-based sauce that gives the quiche its structure. It is one of those creations that came together from pure curiosity and a few of my own recipes. In the end, it became a dish that tastes like home while offering something new for the holiday table.

The making of: Mofongo & Vegan Pernil Quiche

To build the base, I start by frying the green plantains until they are golden and tender. Then I mash them with garlic to create a classic mofongo that becomes the crust of the quiche. The texture of the mashed plantains naturally holds everything together. Pressing the mofongo into a pie or tart dish gives the quiche a rustic, homemade feel that stays true to the flavors I grew up with. 

The filling comes from my original vegan pernil recipe, made with jackfruit seasoned with garlic, oregano, sazón, and all the traditional aromatics that make our holiday meals feel special. Instead of using eggs, the quiche is set with a creamy cashew sauce blended with roasted garlic and turmeric for a warm golden tone. Once everything is layered, I top it with soy bacon pieces and fresh green onions on top for texture and brightness. The result is a comforting, savory quiche that celebrates Puerto Rican flavors in a playful and plant-based way, perfect for the holiday season.

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Mofongo & Vegan Pernil Quiche

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Mofongo Crust

• 2 to 3 green plantains, peeled and chopped into 1-inch pieces
• 2 garlic cloves, minced
• 1 tbsp vegan butter
• Salt to taste

Vegan Pernil

• 2 cans young jackfruit in brine, drained and rinsed
• 1 tbsp olive oil
• 6 garlic cloves, minced
• 1 small yellow onion, diced
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 packet sazón (or your homemade version)
• 1 tbsp adobo seasoning
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 cup vegetable broth
• Salt and pepper to taste

Cashew Sauce (Egg-Free Binder)

• 1 cup raw cashews, soaked in hot water for 15 minutes
• 1 cup water (plus more if needed for blending)
• Juice of ½ lemon
• 2 tbsp nutritional yeast
• 1 head of roasted garlic (see instructions below)
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp turmeric (for color)
• Salt and pepper to taste

Toppings

• ¼ cup soy bacon, cooked and minced
• 2 green onions, thinly sliced

Procedure

Roast the Garlic

1. Preheat oven to 400°F.
2. Slice the top off a whole garlic head to expose the cloves.
3. Drizzle lightly with olive oil and wrap in foil.
4. Roast for 35 to 40 minutes until soft and caramelized.
5. Let cool, then squeeze out the garlic paste.

Mofongo Crust

1. Bring a pot of salted water to a boil and add the chopped plantains.
2. Boil for 15 to 20 minutes until tender.
3. Transfer to a large bowl and mash with minced garlic, vegan butter, and salt.
4. Press the mofongo mixture firmly into a greased pie dish, forming an even crust along the bottom and up the sides.
5. Set aside.

Vegan Pernil

1. In a large skillet, heat olive oil over medium.
2. Add onions and garlic and cook until fragrant.
3. Add the jackfruit along with oregano, smoked paprika, sazón, adobo, soy sauce, vinegar, and broth.
4. Break apart the jackfruit with a spoon as it cooks.
5. Simmer for 20 to 25 minutes until tender and deeply seasoned.
6. Taste and adjust salt and pepper.
   

Cashew Sauce

1. Drain the soaked cashews and transfer them to a blender.
2. Add water, lemon juice, nutritional yeast, roasted garlic, garlic powder, onion powder, turmeric, salt, and pepper.
3. Blend until completely smooth and creamy.
4. Adjust thickness with more water only if necessary.
   

Assemble the Quiche

1. Preheat oven to 375°F.
2. Spread the vegan pernil mixture evenly over the mofongo crust.
3. Pour the cashew sauce on top, ensuring it settles into the filling.
4. Sprinkle soy bacon bits over the surface.
5. Bake for 30 to 35 minutes or until the top is set and slightly golden.
6. Remove from the oven and let the quiche rest for 10 minutes.
7. Finish with fresh green onions before slicing.

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Vegan | Gluten-free | Soy-free

As the shorter days roll in and the evenings start to cool down, I find myself craving bowls of something warm, creamy, and comforting. This Peanut-Miso Ramen checks all the boxes. It’s rich and savory with just the right amount of umami from the miso, balanced by the creaminess of peanut butter and oat milk. Every spoonful is deeply satisfying, especially after a long day!

I created this version of peanut butter miso ramen as a cozy, satisfying weeknight meal that’s vegan, protein-packed, and naturally gluten-free. Inspired by traditional ramen, I wanted something a little heartier, nourishing enough to stand on its own as a full dinner, but still easy to make with accessible ingredients. With tender rice noodles, sautéed mushrooms, soft tofu, and plenty of green onion, this bowl delivers comfort in every bite.

The making of: Miso-Peanut Ramen

This vegan peanut-miso ramen starts with a base of sautéed aromatics. I begin by cooking garlic, ginger, and diced yellow onion until fragrant, then add a mix of mushrooms like shiitake, cremini, and oyster. These bring a deep umami flavor that sets the tone for the whole dish. While that cooks down, I dissolve white miso paste and peanut butter in warm vegetable broth to create a creamy, savory broth that’s both comforting and rich in flavor.

Once the mushrooms are tender, I pour the miso-peanut broth into the pan, add oat milk for extra creaminess, and stir in rice noodles and chopped green onions. I let everything simmer for about 15 minutes so the flavors meld together and the noodles cook through. After serving, I top each bowl with cubes of extra-firm tofu and a sprinkle of black sesame seeds. The result is a nourishing, gluten-free ramen that’s packed with plant-based protein and full of cozy fall flavor.

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Miso-Peanut Ramen

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4-6 oz rice ramen noodles, uncooked
• 1 tbsp toasted sesame oil
• ½ tbsp ginger, minced
• 2 garlic cloves, minced
• ¼ cup yellow onions, diced
• 1 cup frozen mixed mushrooms (shiitake, cremini, oyster, etc), diced
• 1-2 tablespoons soy sauce
• 1 tbsp unsweetened peanut butter
• 2 tbsp white miso paste
• 2 cups veggie broth 
• ½  cup unsweetened oat milk
• ¼ - ½ cup green onions, diced
• ½ -1 block of extra-firm tofu, cubed
• Optional for Garnish: chili oil, corn, sesame seeds, julienned carrots

Procedure

1. In a large pot over medium heat, sauté the garlic, ginger, and onion until fragrant and translucent (about 3-5 minutes).
2. Then stir in the mixed mushrooms, season with soy sauce and cook until tender, about 5-7 minutes. 
3. While the mushrooms are cooking down, heat up the vegetable broth either on the stove or microwave. Once hot, whisk in the white miso paste and peanut butter until fully dissolved and smooth.
4. Once the mushrooms have shrunken in size, pour the miso-peanut broth into the pot with the mushrooms. Add the oat milk and stir to combine and bring to a slight boil, then reduce to a simmer.
5. Stir in the rice noodles and chopped green onions. Simmer over low heat for about 10-15 minutes, or until the noodles are tender.
6. When done, ladle the ramen into bowls and top with cubes of extra-firm tofu and a sprinkle of black sesame seeds. If desired, add chili oil, peanuts, crispy garlic and a squeeze of lime if desired. ENJOY!

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Vegan | Gluten-free* | Soy-free

Every October, my kitchen turns into a bit of a haunted lab. I love finding creative ways to turn cozy comfort food into something spooky and fun without compromising on flavor or nutrition. This year’s Halloween dinner centerpiece is my Vegan Alfredo Skull Gnocchi, an eerie and irresistible dish. Imagine pillowy soft gnocchi shaped like tiny skulls, bathed in a silky vegan Alfredo sauce, and served in a grilled portobello that looks just like a witch’s cauldron.

While this recipe screams Halloween, it’s also hearty enough for any cozy fall evening. The creamy Alfredo sauce gets its rich texture from cashews and garlic, while the gnocchi are soft and pillowy with just the right amount of bite. The grilled portobellos not only look impressive but also add a smoky, earthy flavor that perfectly complements the creamy sauce. It’s the kind of meal that makes you want to dim the lights, light a candle, and embrace your inner kitchen witch.

The making of: Vegan Alfredo Skull Gnocchi

To bring this spooky dish to life, I start by making the gnocchi from scratch using simple ingredients like cooked potatoes, flour, and a touch of salt. Once the dough is ready, I roll and press each little piece into a skull mold to give it that shape. The gnocchi are then gently boiled until they float to the top, letting me know they’re perfectly cooked. If you want a little texture, you can pan-sear them in olive oil until golden and crisp around the edges, before adding the sauce.

The Alfredo sauce comes together quickly in a blender with soaked cashews, garlic, lemon juice, nutritional yeast, and salt & pepper. It’s velvety, rich, and packed with savory flavor, perfect for coating every skull-shaped bite. While the sauce simmers, I grill large portobello caps until tender and juicy. These mushrooms act as edible bowls, giving the dish that cauldron effect. Once everything’s ready, I spoon the Alfredo-drenched skull gnocchi into each mushroom and top them with a sprinkle of fresh basil and black pepper for a spooky finish.

This Vegan Alfredo Skull Gnocchi isn’t just a Halloween dinner, it’s a full experience! Creamy, flavorful, and haunting, it’s guaranteed to impress even the pickiest ghosts at your table.

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Vegan Alfredo Skull Gnocchi

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Skull Gnocchi:

• 2 lbs starchy potatoes (such as Russets)
• 1½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt

Vegan Alfredo:

• 1 cup raw cashews, soaked in hot water for 15-20 minutes
• ½-¾ cup water (adjust for desired consistency)
• 1-2 garlic cloves
• 1 tbsp lemon juice, or apple cider vinegar
• 1-2 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper, to taste

Grilled Portobello:

• 2-4 large portobello mushroom caps
• 1 tbsp olive oil
• Salt and black pepper, to taste

Procedure

Skull Gnocchi:

1. Boil the whole, unpeeled potatoes in salted water until fork-tender. Drain well, peel, and let them cool.
2. Pass the warm potatoes through a potato ricer or mash until smooth. Add the salt and gradually fold in the flour, a little at a time, until a soft dough forms. It should be slightly tacky but not sticky.
   
3. Lightly flour your surface and divide the dough into smaller portions. Roll each portion into long ropes about ½ inch thick and cut into small pieces. Press each piece gently into a skull-shaped silicone mold to form your spooky gnocchi.
4. To cook the gnocchi, bring a large pot of salted water to a boil. Drop the gnocchi in batches; they’re ready when they float to the surface (about 2-3 minutes). Transfer to a plate and drizzle with olive oil to prevent sticking.

Vegan Alfredo:

1. Drain the soaked cashews and add them to a blender with water, garlic, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and pepper.
2. Blend until silky smooth, adding more water if needed until it reaches a creamy, pourable consistency.

Grilled Portobello:

1. Clean the portobello caps with a damp paper towel and remove the stems. 
2. To cook, season the portobello’s by brushing both sides with olive oil and sprinkling with salt and pepper.
3. Then heat a grill or grill pan over medium-high heat. Place the mushrooms cap-side down and grill for about 4-5 minutes per side, until tender and slightly charred.

Assembling:

1. Lightly pan-sear the cooked gnocchi in a nonstick skillet with a drizzle of olive oil until golden on the edges. Optional: Add pieces of fresh sage. 
2. Then, pour in the sauce and warm it over medium-low heat for a few minutes, stirring occasionally until it slightly thickens. Taste and adjust seasoning.
3. Serve immediately by spooning the skull gnocchi inside the portobellos and top with fresh basil. ENJOY!

Notes

Leftovers: Store any leftover gnocchi and Alfredo sauce separately in airtight containers. The sauce will keep in the fridge for up to 4 days and can be gently reheated on the stovetop with a splash of water to loosen it up. The gnocchi can be refrigerated for up to 3 days; just pan-sear them before serving to bring back their soft, golden texture. Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend made for pasta or dough recipes. Be mindful that some blends may require a bit more or less moisture, so adjust gradually as you mix. Make it spooky: For extra Halloween flair, I blended a black garlic clove with the leftover Alfredo sauce and used it as decoration around the portobellos.

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Vegan | Gluten-free* | Soy-free*

I miss Berlin, so let’s make vegan Currywurst!

One of my favorite things to do after coming back from a trip is to recreate a dish I enjoyed while traveling. Cooking is more than just preparing a meal; it’s a way to revisit memories and keep the spirit of adventure alive in everyday life. Food and travel go hand in hand for me, and this vegan Currywurst recipe is a perfect example of that connection. Inspired by my time exploring the vibrant streets of Berlin, this dish captures the flavor and comfort of one of Germany’s most iconic street foods, made entirely plant-based.

Currywurst is a beloved German fast food classic, traditionally made with sliced sausage smothered in a tangy curry-ketchup-style sauce and served with crispy fries. Thanks to Berlin’s incredibly vegan-friendly food scene, I was able to enjoy a plant-based version multiple times during my trip. The only real adjustment needed to veganize this dish is swapping the traditional sausage for your favorite vegan alternative. Everything else, the sauce, the fries, the bold flavors, is already naturally vegan or easily adaptable. If you’re looking for a cozy, satisfying, and flavorful dish with a little international flair, this vegan Currywurst has your name on it.

The making of: Vegan Currywurst

To make this easy vegan Currywurst at home, start by choosing a sausage that mimics the flavor and texture of bratwurst. There are many plant-based sausages available today that grill or sauté beautifully; look for one with a savory, herby profile to keep things authentic. While you cook the sausages and prepare your fries, you can start on the star of the show: the curry-tomato sauce. Begin by lightly toasting curry powder and sweet paprika in a bit of olive oil to release their aromas. Then, deglaze with vegetable broth and whisk in tomato sauce, brown sugar, apple cider vinegar, vegan Worcestershire sauce, salt, and pepper. Let it simmer for 15 to 20 minutes, stirring occasionally until the sauce thickens and the flavors deepen.

Once everything is cooked, slice the sausages into bite-sized pieces, ladle the warm curry sauce over them, and serve with fries on the side. For an extra pop of flavor, sprinkle more curry and paprika powder on top. This dish is a great way to bring the spirit of Berlin to your kitchen and share something new with family or friends. It’s flavorful, filling, and totally plant-based, perfect for anyone craving comforting vegan German food. If you try it, I’d love to hear what you think in the comments below!

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Vegan Currywurst

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 5 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Curry-Tomato Sauce:

• 1 cup tomato sauce (sub for ketchup)
• ¼ cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp vegan Worcestershire sauce
• 2 tbsp yellow curry powder (+more for sprinkling)
• ½ tbsp garlic powder
• ½ tbsp onion powder
• 1 tbsp smoked paprika powder
• ½ tbsp brown sugar
• Salt & pepper, to taste

Other Ingredients:

• 4 plant-based bratwurst-style sausages (I used the Impossible Bratwurst)
• Steak fries or potato wedges

Procedure

Curry-Tomato Sauce:

1. In a saucepan, whisk together the tomato sauce, vegetable broth, apple cider vinegar, and vegan Worcestershire sauce. Cook over low-medium heat.
2. Stir in the remaining ingredients until fully combined, and simmer for 15 to 20 minutes, stirring occasionally.
3. Taste and adjust: add vinegar if too sweet, sugar if too tangy, more tomato sauce if too thin, or more broth if too thick. Keep in mind that different brands of tomato sauce vary, so adjust until the flavor and texture resemble ketchup.
4. Add extra smoked paprika and curry powder if needed.

Sausages:

1. Remove vegan bratwurst from packaging and cook according to instructions. I recommend using a griddle pan for those nice char lines.
2. While the sausages cook, prepare steak fries or potato wedges to your liking.

Assembling:

1. Slice the sausages into bite-sized pieces.
2. Plate them with curry-tomato sauce on top and fries on the side.
3. Sprinkle a little more curry powder for that authentic touch. ENJOY!

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Vegan | Gluten-free | Soy-free

There’s nothing like a vibrant salad to celebrate the summer season, and this Strawberry Champagne Salad has become one of my favorite ways to savor the hot weather. It’s bright, crisp, and packed with strawberries, avocado, vegan feta, and crunchy nuts. Tossed with a light champagne vinaigrette, it’s the kind of salad that feels elaborate but comes together in just minutes.

Whether I’m serving this at a backyard lunch, packing it for a beachside picnic, or just enjoying it as a quick lunch at home, it always brings a burst of color and flavor to the table. It’s proof that salads don’t have to be boring! With the right combination of seasonal produce and thoughtful ingredients, this salad can be completely irresistible.

The making of: Strawberry Champagne Salad

This Strawberry Champagne Salad is all about fresh ingredients and simple prep. I start by slicing ripe strawberries, dicing avocado, and crumbling the vegan feta. This adds a tangy bite that balances the sweetness of the strawberries and maple syrup. The roasted nuts bring the perfect crunch, while the avocado keeps everything light and refreshing.

The champagne vinaigrette is what ties it all together. I whisk together champagne vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until incorporated. Just before serving, I toss everything together and serve it as a side for some crispy fried tofu. It’s light yet flavorful, and it complements the strawberries without overpowering them. It’s the kind of salad that tastes just like summer.

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Strawberry Champagne Salad

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Salad:

• 10 oz arugula greens
• ⅔ cup mixed roasted nuts, chopped
• 5-8 strawberries, hulled and quartered
• 1 avocado, chopped
• 2 oz vegan feta, crumbled

Dressing: 

• 3 tbsp champagne vinegar
• ½  lemon, juiced
• 1 tsp dijon mustard
• 2 tbsp maple syrup
• 1 garlic clove, grated or minced
• 1 tsp dried parsley
• Salt and pepper, to taste
• Optional: a drizzle of garlic-infused olive oil

Procedure

1. First, prepare the Champagne Vinaigrette by combining the champagne vinegar, lemon juice, Dijon mustard, olive oil, garlic, parsley, salt and pepper in a bowl. Whisk until the dressing comes together. 
2. Then, add the arugula, strawberries, avocado, vegan feta, and mixed nuts to a large mixing bowl. 
3. Drizzle the dressing and toss well. Serve immediately, over your preferred protein or enjoy on its own. ENJOY!

Notes

-For meal preps: Prepare the dressing ahead and keep the rest of the ingredients separated. -For leftover dressing: Store in the fridge for up to one week.

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Vegan | Gluten-free | Soy-free

Although potato salads are traditionally associated with Christmas in Puerto Rico, there’s just something about a creamy potato salad that belongs at every summer table. It’s nostalgic, comforting, and a crowd-pleaser. This Vegan Smashed Potato Salad takes the classic to a whole new level, combining crispy-on-the-outside potatoes with a rich, garlicky cashew aioli that makes every bite unforgettable.

This recipe is perfect for barbecues, beach days, or as part of a light summer dinner. It’s completely dairy-free and mayo-free, yet still full of bold flavor thanks to a roasted garlic aioli that brings it all together. Whether you’re serving this as a side or meal-prepping for the week, this is one of those simple recipes you’ll want to keep on rotation all season long.

The making of: Vegan Smashed Potato Salad

To make this smashed potato salad, I use a mix of red and gold baby potatoes. After boiling them until fork-tender, I gently smash them and roast them until crispy on the edges. This step adds so much texture, giving you a crispy-crunchy exterior with a soft, fluffy interior. It’s a game changer for anyone who finds traditional cold potato salads a bit too mushy.

Instead of using vegan mayo or yogurt, I whip up a simple roasted garlic-cashew aioli. It’s thick, creamy, and deeply flavorful without overpowering the potatoes. Once the potatoes have cooled down, I toss them gently with the aioli so everything gets coated in that delicious sauce. Top with fresh herbs like dill, parsley, or chives for extra summer freshness. This vegan smashed potato salad is easy to make, full of plant-based goodness, and perfect for sunny days ahead.

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Vegan Smashed Potato Salad

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lbs red and gold baby potatoes
• 1 garlic head
• Avocado oil, as needed for drizzling
• Salt & Pepper, as needed 
• 1 tbsp dried rosemary
• 1 cup raw cashews
• 1 tbsp apple cider vinegar 
• ½ - ¾ cup of water, + more if needed
• 1 tbsp nutritional yeast
• 1 red onion, finely chopped
• 1 tbsp dill, chopped 
• 1 tbsp parsley, chopped 
• 1 tbsp green onions or chives, chopped

Procedure

1. Boil the potatoes until they are fork-tender.
2. Preheat your oven to 425°F.
3. Once boiled, drain the potatoes and let them cool slightly.
4. On a baking sheet, gently smash each potato to flatten it, but ensure it remains in one piece.
5. For the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place the garlic cut-side up on a piece of foil, drizzle with avocado oil, and sprinkle with salt. Wrap the garlic in the foil and place in a corner of the potato baking tray.
6. Drizzle avocado oil over the potatoes and sprinkle them generously with salt, pepper and the dried rosemary.
7. Bake in the preheated oven until the edges are crispy and golden brown, about 45-60 minutes or until crispy. The garlic should be deeply golden brown and tender.
8. Once cooled down, squeeze the roasted garlic cloves out of the head and set aside for the aioli.
9. To make the aioli, add cashews, apple cider vinegar, water, roasted garlic cloves, nutritional yeast and, salt & pepper (to taste) to a blender. Blend until creamy and no cashew pieces remain. If the sauce is too thick, add more water.
10. Once the potatoes have cooled down, add them to a bowl, along with the red onion, dill, parsley and green onions. 
11. Pour in the garlic aioli and mix until combined and the potatoes are drenched in the sauce. Adjust seasonings if desired. 
12. Serve with your favorite protein & sides, and ENJOY!

Notes

-Nut-Allergy? No problem, substitute the cashews for vegan mayo. -Leftovers: This recipe tastes even better overnight! Just make sure to store in an air-tight container in the fridge for up to 5 days.

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Vegan | Gluten-free | Soy-free

Ropa vieja is one of those dishes that carries history, culture, and comfort in every bite. Traditionally made with shredded beef, it’s a staple of Cuban cuisine, often slow-cooked until tender and full of deep, savory flavor. As a Puerto Rican, I grew up with similar stews and sofrito-based dishes simmering on the stove. These were the kinds of meals that brought everyone to the table and filled the house with the aromas of garlic, peppers, and sazón. This vegan version stays true to that spirit while embracing a plant-based lifestyle.

Puerto Rico and Cuba are often described as de un pájaro, dos alas (two wings of the same bird), and I’ve always loved that expression. It captures how closely our islands are connected in culture, rhythm, and of course, in the kitchen. Our cuisines share common ingredients, cooking techniques, and a love for bold flavors. So, while this isn’t a traditional Puerto Rican recipe, it tastes like home. This Vegan Ropa Vieja is my way of honoring our shared Caribbean roots and showing how a plant-based twist can still deliver all the richness and warmth of the original dish.

The making of: Vegan Ropa Vieja

This recipe starts with jackfruit, which is one of my favorite meat alternatives for Latin dishes. Its stringy texture mimics shredded beef beautifully, especially when seasoned well. I cook it with onions, garlic, bell peppers, and a generous amount of sazón until it starts to brown. Then, I layer in flavor with sofrito, tomato paste, a bit of tomato sauce, and a splash of green olive brine to deepen the taste.

Once the jackfruit is fully tender and seasoned, I stir in roasted red peppers and sliced green olives to give the dish that classic ropa vieja character. I love serving it with fluffy white rice, habichuelas negras, tostones de pana, and a creamy slice of avocado. It’s a plate full of comfort, color, and flavor that celebrates our Caribbean heritage while staying completely plant-based.

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Vegan Ropa Vieja

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 14oz cans of young jackfruit, drained, rinsed and deseeded
• 1-2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp achiote
• 1-2 garlic cloves
• ½  small yellow onion
• 2 tbsp sofrito
• 1 tbsp garlic puree
• 2 tbsp tomato sauce (not pasta sauce!)
• Optional: 1 tsp tomato puree 
• 7oz pimiento morrón, sliced
• 1 tsp of apple cider vinegar, or red wine vinegar
• ⅓ cup vegetable stock
• ¼ - ½ cup green olives, pitted
• Salt and pepper as needed

Procedure

1. Using your hands, shred the jackfruit until it has a string-like texture and no large chunks remain. Make sure to remove any seeds.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the shredded jackfruit, and season with salt, pepper, garlic & onion powder, cumin, smoked paprika, ana achiote. Cook until browned and slightly crispy. Once browned, remove it from the pan and set aside.
3. In the same pan, sauté the onion and garlic until the onion becomes translucent. Add the sofrito, garlic purée, tomato sauce, and tomato paste. Cook over medium-low heat for about 5 minutes, stirring occasionally to let the flavors develop.
4. Return the browned jackfruit to the pan and add the sliced pimientos, olives, apple cider vinegar, and vegetable broth. Reduce the heat to low and let everything simmer for 10-15 minutes. If the mixture starts to dry out, add a bit of water as needed to keep it saucy.
5. Taste and adjust seasoning with salt and pepper, if desired.
6. Serve warm with rice, black beans, tostones, and a slice of avocado. ¡Buen provecho!

Notes

For storage: Store in an air-tight container in the fridge for up to 4 days.

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The post Vegan Ropa Vieja appeared first on VeggieJeva.

Vegan | Soy-free | Gluten-free option in the recipe notes

As Halloween approaches, it’s time to spice up your spooky gatherings with a dish that’s both delicious and delightfully eerie. Inspired by the cult classic Texas Chainsaw Massacre, these Chainsaw Cauliflower Wings are a killer, spicy alternative for your next scary movie night or Halloween party. Whether you’re vegan or simply looking to add plant-based options to your spread, these wings will surely impress!

Not only do these wings offer a delicious flavor experience, but they also embody the spirit of the season with their playful nod to horror film aesthetics. The crispy texture and spicy sauce create a satisfying crunch that pairs perfectly with your favorite dips. Plus, they’re simple to make, meaning you can spend less time in the kitchen and more time enjoying the spooky festivities with friends!

Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Cauliflower has become a beloved substitute for traditional chicken wings, offering a healthy, cruelty-free option that packs a punch in flavor. When slathered in the Chainsaw Hot Sauce and roasted to crispy perfection, they’re a tasty treat that even meat lovers will crave. Plus, the name “Chainsaw Cauliflower Wings” brings an ominous twist that’s perfect for any horror-themed gathering. 

This recipe is a fun spin on my classic cauliflower wing recipe, which I first shared in 2018. While that version focused on classic flavors, this Halloween-inspired take ramps up the excitement with a fiery sauce and a thrilling theme that’ll elevate your spooky celebrations. Whether you’re a long-time fan of my original recipe or trying this version for the first time, you’re in for a treat that’s both delicious and delightfully macabre!

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Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cauliflower Wings:

• 1 head of cauliflower (approx. 4-5 cups of florets)
• ½ cup unsweetened plant-based milk
• ½ cup water
• ¾ cup all-purpose flour or chickpea flour
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp cumin
• 1 tbsp of paprika
• Salt & pepper to taste

Chainsaw Hot Sauce:

• ½ cup BBQ Sauce (+ more if needed) 
• ¼ tsp sriracha
• 2 tsp tabasco
• Seasonings: 1 ½ tsp garlic powder, 1 tsp mustard powder, 1 tsp onion powder, and 1 tsp smoked paprika
• 2 tbsp bourbon whiskey

Other ingredients:

• Vegan cilantro sauce or vegan ranch, for dipping

Procedure

Wings:

1. Preheat oven to 450F. Line the baking sheet with parchment paper.
2. Chop the cauliflower into florets, “wings” or bite-sized chunks. Rinse them well.
3. In a large bowl, combine flour, garlic powder, onion powder, cumin, paprika and, salt & pepper.
4. Add in the water and milk. Whisk until the batter is completely clump-free. It shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't stick to the cauliflower. Taste the batter and decide if you feel like it needs more of one of the spices (ex. More garlic powder, more salt or pepper, etc.).
5. Then gently toss each florets piece in the batter and coat each piece evenly. Tap off the excess a couple of times on the side of the bowl.
6. Place the coated florets in an even layer on the parchment-lined baking sheet without overcrowding.
7. Bake for 25 minutes or until golden and crispy.
8. While the wings are baking, make the wing sauce.

Chainsaw Hot Sauce:

1. In a large bowl, combine all of the wing sauce ingredients. 
2. When the wings are done, toss them into the sauce and place them back on the baking sheet to bake for 15 minutes more. 

Serve:

1. Serve the wings with a side of vegan cilantro sauce or vegan ranch, for dipping. ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Make sure to check out my other Halloween recipes here.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

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The post Chainsaw Cauliflower Wings (Texas Chainsaw Massacre) appeared first on VeggieJeva.

Vegan | Soy-free | Can be made gluten-free

If you’re a fan of Tim Burton’s The Nightmare Before Christmas and you’re in the mood for a cozy, Halloween-inspired dinner, this Pumpkin King Lasagna will delight your taste buds! It’s an enchanting mix of flavors and textures, bringing the whimsical spirit of Jack Skellington into your kitchen. Whether you’re celebrating the spookiness of Halloween, the warmth of autumn, or simply love a unique take on classic lasagna, this dish is perfect. The best part? It’s entirely vegan and oh-so-delicious!

Let’s dive into the magic behind this dish, featuring a rich pumpkin béchamel, creamy cashew and spinach ricotta, crunchy breadcrumb topping, and a truffle-balsamic glaze that takes it to the next level.

Pumpkin Lasagna

This lasagna is a perfect balance of savory, sweet, and tangy flavors that are reminiscent of the magical worlds of Halloween Town and Christmas Town. The pumpkin béchamel brings an autumnal warmth, the cashew ricotta offers a velvety creaminess, while the breadcrumb topping gives it a satisfying crunch. And the final touch of the truffle-balsamic glaze adds a gourmet twist that’s both decadent and unforgettable.

Just like Jack Skellington, who craved something new and exciting, this lasagna reinvents a traditional comfort food with bold, seasonal ingredients. It’s perfect for a spooky dinner party, a cozy fall night, or to serve as part of your Halloween or holiday feast!

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Pumpkin King Lasagna (A Nightmare Before Christmas)

Rating: 5.0/5

( 1 voted )

Serves: 6-8 Prep Time: 30 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Pumpkin Béchamel:

• 2 tbsp olive oil
• ½  cup all-purpose flour
• 4 cups of unsweetened oat milk
• 30oz pumpkin puree
• 2 tsp ground nutmeg
• Salt & pepper to taste

Cashew and Spinach Ricotta

• 1 cup raw cashews
• ½ - ¾ cup water
• 3 tbsp juice of a lemon
• 1 tbsp nutritional yeast
• Salt & pepper to taste
• ½ tbsp garlic powder
• 16 oz frozen spinach; thawed and drained

Breadcrumb Topping:

• 1 cup bread crumbs
• 2 tbsp vegan butter, melted
• 1 tbsp Italian seasoning

Truffle Glaze:

• ¼ cup balsamic glaze
• 1 tsp truffle oil

Other Ingredients:

• Lasagna noodles, either no-boil or boiled
• Vegan parmesan
• Fresh basil

Procedure

Pumpkin Béchamel:

1. Heat olive oil in a large saucepan over medium heat. Add flour and whisk for 3-4 minutes until you form a roux. 
2. Slowly pour in the milk and whisk constantly to prevent lumps. 
3. Mix in the pumpkin puree and cook on medium heat for about 10 minutes or until the sauce is thick.
4. Finish by adding the nutmeg, salt, and pepper. Set aside to cool down. 

Cashew & Spinach Ricotta

1. To make the ricotta, add all of the ricotta ingredients, minus the spinach, to a food processor or bullet blender, and blend. The cream shouldn’t be completely smooth and should have some granny texture to it.  
2. Add the cashew ricotta and spinach to a mixing bowl. Mix until completely incorporated, then set aside. 

Breadcrumb Topping:

1. In a measuring cup combine melted butter and Italian seasoning.
2. To a mixing bowl add breadcrumbs, pour over the herb-butter and mix well.

Assemble: 

1. Preheat the oven following the instructions for your lasagna noodles. 
2. Spread a few tablespoons of the pumpkin bechamel across the bottom of a 9x13in pan. Then layer the lasagna noodles evenly, followed by bechamel, then ricotta, and another layer of lasagna noodles on top. This recipe yields for about 3-4 lasagna noodle layers. 
3. Spread the remaining ricotta on top of the last noodle layer, sprinkle with the breadcrumbs and grated vegan parmesan. 
4. Cover with aluminum foil, and bake for about 30 minutes. Then remove the foil and bake for the remainder of the time stipulated in the noodle packaging instructions. 
5. While the lasagna is in the oven, prepare the truffle glaze by mixing the balsamic glaze with truffle oil. 
6. Once the lasagna is done, wait for it to cool down for about 10 minutes before serving. Serve with your favorite sides and top with a drizzle of the truffle glaze and fresh basil. ENJOY!

Notes

To make this recipe gluten-free, use gluten-free lasagna noodles.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

So, embrace the spirit of the Pumpkin King and treat yourself to this Pumpkin King Lasagna. After all, it’s the perfect dish to enjoy as you hum along to “This Is Halloween” or rewatch Jack Skellington’s adventures in Halloween Town!

Happy cooking, and beware – this lasagna may just steal the show at your next dinner!

Make sure to check out my other Halloween recipes here.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Pumpkin King Lasagna (A Nightmare Before Christmas) appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

If you’re a fan of the Halloween movies franchise, you know there’s something irresistibly thrilling about the suspense, the fear, and, of course, the iconic Michael Myers. But what if I told you that you could bring that same edge-of-your-seat energy to your kitchen? Introducing: Slasher BBQ Sliders—a vegan recipe that’s as wicked as Michael Myers himself, but without any horror for the animals. These sliders are packed with flavor, featuring savory BBQ mushrooms and a crunchy Asian red cabbage slaw that’ll make your taste buds scream with delight!

Whether you’re planning a spooky movie night or just want to treat yourself to some hauntingly delicious eats, these vegan sliders are the perfect way to slash through hunger.

Slasher BBQ Mushroom Sliders

What makes these Slasher BBQ Sliders truly the star of your spooky spread? It’s the perfect balance of flavor, texture, and theme. Inspired by the thrill that the Halloween franchise brings, these sliders deliver bite-sized terror in the best possible way.

Each slider is a mini explosion of flavor with the smoky BBQ mushrooms and the red cabbage slaw bringing a punch of fresh crunch and vibrant color. The mushrooms, cooked until perfectly tender and saturated with a rich, tangy BBQ-Bourbon sauce, deliver a “meaty” mouthfeel that could make even a carnivore second-guess their choices. On the other hand, the maple-sesame slaw balances the deep savory notes of the mushrooms with bright, tangy sharpness.

Much like the final girl in any slasher movie— this recipe is quick, clever, and the perfect contrast addition to the rest of your Halloween spread!

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Slasher BBQ Sliders (Halloween Movies)

Rating: 5.0/5

( 1 voted )

Serves: 4-8 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ-Bourbon Mushrooms:

• ½ tbsp Sesame oil
• 2 cloves of garlic, minced
• ½ cup yellow onion, sliced
• 10oz frozen mixed mushrooms (shiitake mushrooms, oyster mushrooms, button mushrooms, shimeji mushrooms)
• Salt & pepper to taste
• ⅛ cup apple cider vinegar
• ½ cup BBQ sauce
• ½ tsp cayenne pepper
• ¼  cup of water
• ¼  cup bourbon whiskey

Maple- Sesame Slaw:

• 2 cups red cabbage, shredded
• ½ tsp sesame oil
• Dash of salt
• ¼ cup Apple Cider Vinegar
• 1 ½ tbsp maple syrup
• 1 tsp white sesame seeds

Other ingredients: 

• Vegan butter
• 4-6 slider or regular burger buns
• Cilantro sauce

Procedure

BBQ-Bourbon Mushrooms: 

1. Add sesame oil and sliced onions to a medium-sized pot to cook at medium heat. Once the onions are soft, add garlic and stir for about 3 minutes.
2. Then, add the mushrooms along with a dash of salt & pepper, apple cider vinegar, BBQ sauce, cayenne pepper, water, and bourbon whiskey, and stir to combine. 
3. Bring the mix to a slight boil, then immediately lower to simmer. Cover and allow to cook for about 15-20 minutes, stirring occasionally. 

Maple- Sesame Slaw:

1. Prepare dressing in a small bowl by adding sesame oil, apple cider vinegar, maple syrup, sesame seeds, and salt to taste. Mix until combined.
2. To a larger mixing bowl add the shredded red cabbage along with the dressing and mix well. Cover and let set in the fridge for about 30 minutes before serving. This tastes even better overnight. 

Assemble:

1. Slightly toast the buns in a pan with vegan butter. 
2. To assemble the sliders, spread the cilantro sauce on the bottom piece of bread, then layer with the BBQ mushrooms, the slaw, and the top bun. 
3. Serve and enjoy!

Notes

- To make recipe gluten-free, use gluten-free bread. - For an interesting twist, use jackfruit instead of mushrooms or even a mix of both! - For the cilantro sauce, I use Good Foods vegan cilantro sauce. - Leftovers? Store each component of the recipe separately in the fridge for up to a week.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

These Slasher BBQ Sliders prove that you don’t need animal products to create a hauntingly delicious meal. Give them a try this spooky season, and prepare for a flavor attack that even Michael Myers himself couldn’t resist!

Make sure to check out my other Halloween recipes here.

What horror-inspired dish should I come up with next? Let me know in the comments, and happy haunting in the kitchen!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Slasher BBQ Sliders (Halloween Movies) appeared first on VeggieJeva.