VeggieJeva

Mofongo & Vegan Pernil Quiche

2025-11-27T18:15:05Z

A cozy Mofongo and Vegan Pernil Quiche packed with Puerto Rican flavors and perfect for the Holiday gatherings.

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

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

Mofongo Crust

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

Vegan Pernil

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

Cashew Sauce

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

Assemble the Quiche

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

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Miso-Peanut Ramen

2025-11-07T20:57:10Z

Creamy, cozy, and gluten-free Peanut-Miso Ramen with mushrooms, tofu, and green onions. A perfect vegan dinner for fall.

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

In a large pot over medium heat, sauté the garlic, ginger, and onion until fragrant and translucent (about 3-5 minutes).

Then stir in the mixed mushrooms, season with soy sauce and cook until tender, about 5-7 minutes.

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.

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.

Stir in the rice noodles and chopped green onions. Simmer over low heat for about 10-15 minutes, or until the noodles are tender.

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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Choco-Cherry Ghost Pop-Tarts

2025-10-29T20:31:38Z

Flaky vegan puff pastry filled with cherry jam and chocolate hazelnut spread, glazed into spooky-cute ghost pop-tarts.

Vegan | Soy-free

Halloween desserts are meant to be fun, festive, and a little spooky. These Choco-Cherry Ghost Pop-tarts are exactly that. With their flaky puff pastry layers, rich chocolate-hazelnut center, and sweet cherry jam, they’re the perfect mix of spooky and cute. Plus, they’re completely vegan and come together easily with store-bought puff pastry, making them a stress-free treat for your Halloween spread.

Even though Halloween marks the transition to the cooler months, it still carries that same spirit of play and creativity. I love baking recipes like this one that remind me not to take things too seriously in the kitchen. These ghost-shaped poptarts are nostalgic, a little messy, and perfect to enjoy while watching your favorite spooky movie or sharing with friends during a Halloween get-together.

The making of: Choco-Cherry Ghost Pop-Tarts

The magic begins with puff pastry, which gives these vegan poptarts their golden, buttery texture without the need for eggs or dairy. I rolled out the pastry and used a ghost-shaped cookie cutter to make matching tops and bottoms. Each one gets a spoonful of cherry jam and a small dollop of vegan hazelnut spread before sealing them with a little oat milk “egg wash.” Once baked, they puff up beautifully with a light crisp on the edges.

After cooling, I dipped each ghost into a simple white glaze to give them that haunting glow. The eyes are tiny black candies, and the mouths are drawn with an edible black marker to bring their spooky personalities to life. The combination of flaky pastry, fruity cherry filling, and smooth chocolate hazelnut center makes every bite decadent and fun. These vegan ghost pop-tarts are proof that Halloween treats can be equal parts eerie and delicious!

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Choco-Cherry Ghost Pop-Tarts

Rating: 5.0/5
( 1 voted )

Serves: 3-6 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Pop-tarts:

1 sheet vegan puff pastry, thawed

4 tbsp cherry jam

4 tbsp vegan hazelnut spread (such as Nutiva or Nocciolata Dairy-Free)

2 tbsp oat milk (for “egg wash”)

Glaze:

1 cup powdered sugar

1 tbsp oat milk (adjust for desired consistency)

½ tsp vanilla extract (optional)

Decoration:

Black round candy

Edible black marker

Procedure

Preheat oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry until even.

Use a ghost-shaped cookie cutter to cut out an even number of pieces (you’ll need tops and bottoms).

Spoon a small amount of cherry jam and vegan hazelnut spread into the center of half the ghosts, leaving a border around the edges.

Brush the edges with oat milk and place a second ghost cutout on top. Gently press down the edges with your fingers or a fork to seal.

To bake, arrange the poptarts on the prepared sheet and brush the tops with more oat milk. Bake for 15-18 minutes, or until puffed and golden brown. Allow to cool completely on a wire rack.

Once cooled down, whisk together in a small bowl powdered sugar, oat milk, and vanilla until smooth. Dip each cooled poptart into the glaze, letting the excess drip off.

Add candy eyes while the glaze is still wet and let set. Once dry, use an edible black marker to draw small ghostly mouths.

Serve for breakfast, as a snack or dessert. ENJOY!

Notes

-Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. Reheat briefly in the oven or toaster oven before serving. -Gluten-Free Option: Use a gluten-free puff pastry if available; otherwise, the filling and glaze are naturally gluten-free. -Variations: Try strawberry jam or raspberry preserves for a different fruity flavor, or add a sprinkle of sea salt before baking for a sweet-salty twist.

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Full Moon Martini

2025-10-24T23:48:09Z

A shimmering purple Full Moon Martini that glows under the light; the perfect potion for your next Halloween party.

Vegan | Gluten-free | Soy-free

Halloween cocktails are my favorite way to play with a bit of mystery and magic in the kitchen. While most people think of spooky snacks or pumpkin desserts, I love crafting drinks that capture the eerie charm of the season. This Full Moon Martini feels like a potion straight from a witch’s cauldron, glimmering in shades of violet and gold under dim light.

Even though this recipe is perfect for Halloween night, it’s light and refreshing enough to enjoy during warmer weather too. The floral notes of St. Germain, the deep hue of Crème de Violette, and a touch of lemon make it a balanced cocktail that’s both enchanting and easy to sip. Whether you’re hosting a Halloween dinner, a costume party, or just want a drink that feels like a little spell in a glass, this one delivers the spooky vibes needed.

The making of: Full Moon Martini

To create this Full Moon Martini, I start by shaking together St. Germain, Crème de Violette, and lemon juice with ice until perfectly chilled. The combination creates a delicate floral flavor that feels luxurious without being overly sweet. The key to this drink’s hunting look is the green-gold luster dust, which turns the cocktail into a sparkling purple potion that shimmers like a full moon night.

Once strained into a glass, I add a large ice ball to mimic a glowing full moon and finish it off with a dehydrated lemon slice for a touch of rustic charm. The result is a Full Moon Martini that’s elegant, mystical, and surprisingly simple to make. It’s the kind of drink that becomes the star of the night, especially when the light catches that swirl of gold just right!

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Full Moon Martini

Rating: 5.0/5
( 1 voted )

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

Ingredients

3 oz Crème de Violette

2 oz St. Germain (elderflower liqueur)

½ cup lemon juice

½ tsp green-gold luster dust (or more to preference)

Ice cubes, for shaking

Garnish: 1 large ice balls

Garnish: Dehydrated lemon slices

Procedure

Add Crème de Violette, St. Germain, and lemon juice to a cocktail shaker with ice. Shake vigorously for about 15 seconds until chilled.

Sprinkle in the green-gold luster dust, then shake again briefly to combine and create that mesmerizing shimmer.

To serve, strain into two chilled coupe or martini glasses.

Drop a large ice ball into each glass and top with a dehydrated lemon slice. Watch it glow under the light before taking your first sip. ENJOY!

Notes

Mocktail version: Replace the alcohol with 3 oz of elderflower syrup and 3 oz of purple grape juice or butterfly pea tea. Add lemon juice and luster dust as directed. For a stronger drink: Reduce the lemon juice slightly or add ½ oz of gin to balance the floral notes. Make-ahead tip: You can premix the cocktail (without ice or luster dust) up to one day ahead. Add luster dust and shake just before serving for the best sparkle effect.

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Vegan Alfredo Skull Gnocchi

2025-10-23T01:28:06Z

Spooky meets cozy in this Halloween-inspired Vegan Alfredo Gnocchi served in portobello cauldrons.

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:

Boil the whole, unpeeled potatoes in salted water until fork-tender. Drain well, peel, and let them cool.

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.

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.

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:

Drain the soaked cashews and add them to a blender with water, garlic, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and pepper.

Blend until silky smooth, adding more water if needed until it reaches a creamy, pourable consistency.

Grilled Portobello:

Clean the portobello caps with a damp paper towel and remove the stems.

To cook, season the portobello’s by brushing both sides with olive oil and sprinkling with salt and pepper.

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:

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.

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.

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 Beer & Cheese Soup

2025-10-16T17:15:28Z

Creamy Vegan Beer and Cheese Soup with smoky vegan bacon, lager, and dairy-free cheese for the perfect summer comfort.

Vegan | Gluten-free* | Soy-free*

When you think of beer and cheese soup, you probably picture a heavy, cozy dish best enjoyed on a cold winter night. I wanted to challenge that idea by creating a vegan version that still delivers comfort enough for the autumn months. Using a smooth soy-based half and half, melty vegan cheese, and crisp local lager, I was able to bring out all the rich flavors of the classic without the heavy dairy.

This Vegan Beer and Cheese Soup combines pub-style flavors with autumn vibes. It pairs perfectly with a fresh salad or crusty bread, making it easy to enjoy even when the weather is still cooling down (that’s still not the case in Puerto Rico, but that won’t stop me from enjoying soups!). The beer adds depth, the vegan bacon gives a smoky bite, and the creamy base ties everything together. It’s proof that comfort food does not need a season, especially when it is made with plant-based ingredients that feel lighter on the stomach.

The making of: Vegan Beer & Cheese Soup

The process of making this soup is simple and incredibly rewarding. I start by crisping up the vegan bacon in a large pot, letting it release its smoky flavor into the oil. Once it’s cooked, I remove it from the pot and use the rendered fat to sauté the onions, garlic, and a bit of flour to create the base. Next, I add the potatoes, carrots, and celery, followed by the vegetable broth and a generous pour of local lager beer. The beer deglazes the pan beautifully, infusing the vegetables and broth with that signature malty depth.

When the potatoes and carrots are tender, I blend everything until smooth using an immersion blender (or carefully in a stand blender once cooled slightly). Then, I stir in the soy half-and-half and fold in the vegan cheese until it melts into a velvety, rich broth. I love using a mix of cheddar-style vegan cheeses for balance and creaminess. Once it all comes together, the soup is thick, flavorful, and perfect for cozy weather or any time you’re craving a hearty bowl. Vegan beer and cheese soup might not be the most traditional choice, but it’s one that always surprises and satisfies.

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Vegan Beer & Cheese Soup

Rating: 5.0/5
( 1 voted )

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

Ingredients

4 slices vegan bacon, chopped

2 tbsp vegan butter or olive oil

1 medium onion, diced

2 cloves garlic, minced

¼ cup all-purpose flour

2-4 golden potatoes, cubed

1-2 carrots, cubed

2 celery sticks, diced

1 cup local lager beer

2 cups vegetable broth

1 cup soy-based half & half (unsweetened)

2 cups shredded vegan cheddar-style cheese

½ tsp smoked paprika

Salt and black pepper, to taste

Chopped green onions, for garnish

Procedure

Heat a large pot over medium heat. Add the chopped vegan bacon and cook until crispy, about 5 minutes. Remove the bacon from the pot and set it aside, leaving a bit of the rendered oil in the pot.

Add vegan butter, onion, and garlic. Sauté until softened and fragrant, about 5 minutes.

Sprinkle in the flour and stir well to coat the onions. Cook for 1 minute to remove the raw flour taste.

Add the potatoes, carrots, and celery. Pour in the beer to deglaze the pot, scraping up any bits stuck to the bottom. Add the vegetable broth and bring to a gentle simmer. Cook until the potatoes and carrots are tender, about 15-20 minutes.

Using an immersion blender, blend the soup until smooth. (If using a regular blender, let the soup cool slightly first to avoid splattering.)

Return the soup to low heat. Stir in the soy half-and-half, then add the shredded vegan cheese a handful at a time, stirring until melted and creamy.

Season with smoked paprika, salt, and black pepper to taste. Stir the vegan bacon back into the pot, reserving some for garnish if desired.

Serve hot, topped with extra vegan bacon, cheese, and chopped green onions. ENJOY!

Notes

-Gluten-Free Option: To make this soup gluten-free, use a 1:1 gluten-free all-purpose flour blend for thickening and choose a certified gluten-free lager. Double-check that your vegan bacon and cheese are also labeled gluten-free. -Soy-free Option: To make this soy-free, you’ll need to use a soy-free creamer, but homemade cashew cream with nutritional yeast would probably work best. If you can’t find soy-free cheese, you can leave it out as the nutritional yeast offers a similar flavor profile. -Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring often to maintain the creamy texture. Avoid boiling after adding the cheese to prevent separation. -Beer Alternatives: If you prefer to skip the beer, substitute with additional vegetable broth and add 1 tablespoon of apple cider vinegar or lemon juice to bring back some brightness and depth.

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Vegan Currywurst

2025-10-01T18:31:03Z

Make vegan Currywurst at home with plant-based bratwurst and a bold, flavorful curry-ketchup sauce.

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:

In a saucepan, whisk together the tomato sauce, vegetable broth, apple cider vinegar, and vegan Worcestershire sauce. Cook over low-medium heat.

Stir in the remaining ingredients until fully combined, and simmer for 15 to 20 minutes, stirring occasionally.

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.

Add extra smoked paprika and curry powder if needed.

Sausages:

Remove vegan bratwurst from packaging and cook according to instructions. I recommend using a griddle pan for those nice char lines.

While the sausages cook, prepare steak fries or potato wedges to your liking.

Assembling:

Slice the sausages into bite-sized pieces.

Plate them with curry-tomato sauce on top and fries on the side.

Sprinkle a little more curry powder for that authentic touch. ENJOY!

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Vegan Ricotta & Tomato Tartlets

2025-09-25T18:50:56Z

Easy Vegan Ricotta & Tomato Tartlets with puff pastry, pesto, and olives; the perfect summer-fall appetizer.

Vegan | Soy-free*

These Vegan Ricotta & Tomato Tartlets are a snack dream come true, perfect for the days when you find yourself missing summer. Crisp, flaky puff pastry is layered with creamy vegan ricotta, juicy sangria medley tomatoes, fresh pesto, and black olives. They’re light, flavorful, and come together quickly with just a few simple ingredients.

Tomatoes are at their sweetest and juiciest in the summertime, which makes this recipe a no-brainer during the warmer months. Whether you’re hosting a small get-together, packing a picnic, or looking for a way to use up extra tomatoes from the farmer’s market, these tartlets are a beautiful way to celebrate the season.

The making of: Vegan Ricotta & Tomato Tartlets

This recipe starts with store-bought vegan puff pastry, which is naturally dairy-free and super convenient. After cutting the pastry into squares, gently score the edges to help create that classic tartlet border once baked. A layer of vegan ricotta goes on first; you can use a store-bought version, but you can easily use a homemade one like the one in this recipe. Then a generous drizzle of vegan pesto brings that fresh, herby flavor that pairs so well with tomatoes.

Once you have the base layer done, you can get decorating with the sangria medley tomatoes. I slice them thin to show off their colors and scatter a few sliced black olives on top for a salty, savory kick. Once baked, the edges puff up golden and crisp, while the center stays rich and full of flavor.

These tomato puff pastry tartlets are perfect served warm or at room temperature, and they look just as good as they taste. If you’re searching for an easy vegan appetizer that feels a little fancy but takes less than 30 minutes to make, this one’s for you.

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Vegan Ricotta & Tomato Tartlets

Rating: 5.0/5
( 1 voted )

Serves: 9 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 (8.5 oz) sheet puff pastry

⅛ cup all-purpose flour, for dusting your working surface

¾ cup vegan ricotta cheese, you can make your own with this recipe

¼ cup vegan pesto

½ lb sangria medley tomatoes, or cherry, grape, or heirloom tomatoes, sliced

¼ cup black olives, pitted and sliced

1 tbsp olive oil, for drizzling

1 tbsp Italian seasoning

⅛ cup unsweetened plant-based milk of choice

3 tbsp fresh basil minced, plus more whole leaves for garnish

Optional: salt & pepper to taste

Procedure

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Lightly flour your work surface and roll out the puff pastry sheet just enough to even it out. Cut it into 9 equal squares and use a knife to lightly score a smaller rectangle about ¼ inch from the edge of each square. This helps the edges puff up while the center stays flat.

Transfer the puff pastry squares to the baking sheet, leaving about an inch between each one.

In the center of each rectangle, spread a layer of the vegan ricotta, followed by the vegan pesto, then sliced tomatoes and olives. Sprinkle salt, pepper and Italian seasoning on top.

Then brush the edges of the tartlets with plant-based milk.

Bake for 20 minutes or until the puff pastry is golden and crisp, rotating the pan halfway through for even browning.

Once out of the oven, let the tartlets cool for a few minutes on a wire rack. Garnish with fresh basil leaves, flaky sea salt, and freshly ground black pepper. Serve warm or at room temperature. ENJOY!

Notes

-Unfortunately there isn't a good vegan AND gluten-free recipe that substitute the puff-pastry. -Store leftovers in an airtight container in the fridge for up to 5 days. -For soy-free version, use my own vegan-ricotta recipe mentioned within the recipe card.

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Vegan Cherry Brownies

2025-09-25T18:39:58Z

Rich and fudgy vegan cherry brownies made with fresh cherries and dark chocolate, the perfect summer dessert.

Vegan | Gluten-free* | Soy-free

The slow transition of summer to fall always inspires me to create desserts that highlight seasonal fruits, and cherries are one of my absolute favorites. There is something about the sweetness of ripe cherries paired with the richness of chocolate that feels like the ultimate indulgence. These vegan cherry brownies are the kind of treat you can bring to a picnic, enjoy at one of those last few remaining barbecues, or simply savor on a warm evening with a scoop of vegan ice cream.

What makes this recipe even better is how simple it is to put together. Using basic pantry staples and fresh cherries, you can whip up a batch of brownies that are both fudgy and moist, with little bursts of cherry flavor in every bite. Whether you’re a fan of classic chocolate brownies or want something with a fruity twist, these brownies check all the boxes for a summer dessert.

The making of: Vegan Cherry Brownies

To make these brownies, I start by preparing a flax egg, which gives the structure and binding that keeps the brownies soft yet firm. Proceed to mix all of the wet ingredients (brown sugar, plant-based milk, olive oil, vanilla, and a dash of cinnamon) to create a rich base with deep flavor. Once the dry ingredients like cacao powder, flour, and salt are sifted in, the batter turns thick and glossy, just as a proper brownie batter should.

Before baking, I top the brownies with cherries and a generous handful of dairy-free chocolate chips. The result is a decadent brownie that bakes beautifully, with gooey chocolate and pockets of sweet cherry in every slice. The combination of fruit and chocolate makes these brownies not only delicious but also a little more refreshing for summer. They are the perfect dessert to impress friends and family while still being completely plant-based.

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Vegan Cherry Brownies

Rating: 5.0/5
( 1 voted )

Serves: 6-12 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

WET:

1 ½ cups ground brown sugar

½ cup plant-based milk of choice, unsweetened

FLAX EGG: 2 tablespoons ground flaxseed + 5 tablespoons water

½ cup olive oil

1 tbsp vanilla extract

Dash of cinnamon

DRY:

¾ cup cacao powder, sifted

1 ½ cups all-purpose flour, sifted (*gluten-free: all-purpose gluten-free flour)

½ tsp salt

½ cup non-dairy chocolate chips

TOPPINGS:

¼ cup non-dairy chocolate chips

15+ dark cherries, pitted and sliced in half

Procedure

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang to lift the brownies out later.

In a small bowl, make the flax egg by mixing the ground flaxseed with water. Set aside for 5 minutes to thicken.

In a large mixing bowl, whisk together the brown sugar, plant-based milk, olive oil, vanilla, cinnamon, and the prepared flax egg until smooth.

Sift in the cacao powder, flour, and salt. Gently fold everything together until just combined; avoid overmixing to keep the brownies fudgy.

Stir in ½ cup chocolate chips, then spread the batter evenly into the prepared pan. Top with the halved cherries and the remaining ¼ cup of chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool in the pan for at least 20 minutes before lifting them out and slicing into squares. For neater slices, refrigerate briefly before cutting.

Eat on its own or serve with a scoop of non-dairy Cherry Garcia and ENJOY!

Notes

-For a gluten-free version, substitute the all-purpose flour with an all-purpose gluten-free flour blend. -Store leftovers in an airtight container in the fridge for up to 5 days. -For longer storage, freeze the brownies (well wrapped) for up to 2 months. Thaw at room temperature before serving.

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Strawberry Champagne Salad

2025-08-23T14:48:02Z

This Strawberry Champagne Salad is a fresh, summery vegan salad with basil, cucumber, and a tangy champagne vinaigrette.

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

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.

Then, add the arugula, strawberries, avocado, vegan feta, and mixed nuts to a large mixing bowl.

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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