Jalapeño popper pinwheels have the creamy-crunchy texture and spicy flavor of jalapeño poppers in crispy, pinwheel form! Perfect for parties, game day, holiday dinner!

I love crispy pinwheels as appetizers for parties or any get-together. They’re such a satisfying, handheld snack that’s quick to pick up and not too messy. And you can add whatever fillings you like to pinwheels, like the veggie filling in my spinach pinwheels, spiced lentils in my kachori pinwheels, or spiced potatoes in my samosa pinwheels. 

And today, we are making jalapeño popper pinwheels, which have a mix of pickled and fresh jalapeños along with non-dairy cream cheese, rolled into puff pastry sheets and topped with crispy breadcrumb and cheese mixture. This amazing appetizer is basically jalapeño popper dip rolled up in a crispy puff pastry sheet!! It’s spicy, creamy, cheesy, crispy and just addictive. They need few ingredients, and are also easy to make ahead.

Delicious, crispy-creamy-spicy jalapeño poppers pinwheels are perfect for a crowd! Serve them at your next dinner party, Diwali dinner or holiday party when you have vegetarian and vegan guests. They’re delicious on their own or with a dip, like vegan ranch, celery ranch, or garlic dressing.

Why You’ll Love Jalapeno Popper Pinwheels

• hand-held roll-ups are perfect for parties and holiday gatherings. No individual plates needed!
• creamy jalapeño popper dip rolled up in crisp puff pastry
• easy and fun to make! Can be made ahead.
• soy-free and nut-free with easy gluten-free option

Continue reading: Jalapeño Popper Pinwheels (vegan)

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Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!

I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!

The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!  

It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.

You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.

I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference. 

Why You’ll Love Mushroom Parmesan

• hearty mushrooms with marinara sauce and pasta
• cheesy spinach and tofu topping with crunchy breadcrumbs on top
• easy to make in 1 pan in under an hour
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)

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An easy, vegan peanut butter cake with decadent chocolate peanut butter glaze on top is a show-stopping dessert. This is the ultimate, moist peanut butter cake! (blender cake, ready in 25 minutes, soy-free and gluten-free options). This recipe was first published on Dec 8, 2016.

This peanut butter sheet cake is super easy and moist. And you can make the batter in the blender! Using the blender method, it takes only 5 minutes to get everything together. You can make the peanut butter cake batter in a bowl, if you prefer.

Whip up the 5-ingredient chocolate glaze or make a peanut butter frosting while the cake bakes. When the cake is cool, you’re ready to frost and serve. 

This Moist peanut butter cake is amazing as-is or with a glaze or frosting. It’s also a versatile recipe! Use any nut butter of choice, like almond or cashew butter.

The chocolate glaze is just vegan chocolate chips, non dairy milk, coconut oil, and peanut butter. It comes together quickly in a pan on the stovetop while the cake is baking and cooling.

Add some chopped peanuts to the batter for crunch. You can also add dried fruits or chocolate chips to the cake!

Why You’ll Love Peanut Butter Cake

• moist, fluffy peanut butter cake
• rich chocolate peanut butter ganache topping
• quick and easy cake batter you make in the blender
• sub nut butter of choice, like almond or cashew butter or sun butter for nutfree
• easy to make soy-free and/or gluten-free

Continue reading: Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

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These vegan peach pancakes are like an upside-down cake that you can eat for breakfast! The vegan pancakes are light and fluffy with tender, sweet, caramelized peaches hiding under each one.

These are fluffy, simple pancakes, but I level them up by adding a layer of peaches and brown sugar on one side, so they are a peach upside-down cake kind of pancake. The peaches cook down and caramelize with the brown sugar, making this a decadently delicious breakfast.

This recipe is so versatile! You can make these gluten-free by using my gluten-free almond flour pancakes instead of the regular flour pancake batter here. Follow the same process for adding peaches to one side. 

You can also make these with other thinly-sliced fruit, such as pineapple, pear, apple, orange, etc. Or, you can make them into a plain pancake by omitting the fruit and the brown sugar and just cooking the batter. 

Why You’ll Love these Peach Pancakes

• fluffy pancakes with caramelized peaches
• easy, 30-minute breakfast or brunch
• so versatile! Use other fruits or make it gluten-free.
• naturally nut-free and soy-free as long as you use nut-free or soy-free non-dairy yogurt, butter, and milk as needed.

More Vegan Pancakes

• Sheet Pan Pancakes
• Banana Oat Pancakes
• Coffee cake Pancakes
• Cinnamon Roll Pancakes

Continue reading: Peach Upside-Down Pancakes (nut-free, soy-free with gluten-free option)

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Spinach and cheese Savory scones with Italian herbs and sun-dried tomato are crisp on the outside and buttery inside with no added oil! They’re the perfect addition to breakfast or brunch, side with soups and they make a great snack, too.

These vegan savory scones with spinach and cheese are full of flavor from fresh herbs, sun-dried tomato, and green onion. They are absolutely delicious and perfect with gravy or spread with vegan butter. You can also make these a side with soups, bean stews, tofu scramble or really anything else you want to serve with it.

They are crisp on the outside and buttery on the inside, even though there isn’t any added butter in this recipe. Instead, they get this amazing texture from a little bit of almond flour, vegan cream cheese, and non-dairy “buttermilk” made from mixing vegan milk with a little bit of vinegar. 

These scones / biscuits are based on my other oil-free scones, like my churro scones, banana scones, and apple cinnamon scones. For these savory version, I add herbs, spinach, and vegan cream cheese.

Why You’ll Love Vegan Spinach and Cheese Scones

• crisp outside and buttery inside with no vegan butter or added oil!
• full of amazing flavor from Italian herbs, sun-dried tomatoes, green onion, and cheese
• 30 minute recipe and needs just 1 Bowl! Everything gets mixed in the same bowl, then shaped and baked
• easily made nut-free and soy-free with a simple gluten-free option

Continue reading: Spinach and Cheese Savory Scones (30 minutes, gf option)

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Guys, these savory cheddar jalapeño waffles are the breakfast treat you never knew you were missing in your life. YES, your fave biscuits turned into breakfast waffles! Make a load of these and freeze some (see below for instructions).

You can obviously also choose to eat the waffles on their own but for a truly thrilling breakfast, dress them up a bit.

I love these fresh out of the iron, with a lovely vegan sour cream dip and topped with some tofu scramble. But you can also make a waffle sandwich with sliced tomatoes, vegan deli meats or other toppings. So many options.

And what about a vegan chickpea omelet  on top, or a sprinkle of vegan cheese and jalapeños? Do you like your savory with a bit of sweetness? Drizzle them with maple syrup and topped them with some vegan bacon!

More Vegan Waffles Recipes:

• Vegan Pizza Waffles
• Glutenfree Lemon Blueberry Waffles
• Savory Chickpea Flour Waffles
• Simple vegan sweet Waffles
• Potato quinoa savory waffles

Continue reading: Vegan Cheddar Jalapeno Waffles

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Snickers Baked Oatmeal! YOU GUYS, You’ll love this oatmeal!. This is a breakfast treat that is decadent, delicious, perfectly sweet, and tastes like you’re eating dessert for breakfast. What’s not to love!

You can bring this to a potluck, brunch party, or make it for the holidays. You can even pack it into your kid’s school lunch or take some to the office. A few seconds in the microwave and that chocolate will get all melty and delish again.

I’ve been making 1 Pan baked oatmeals for years since before it was a tik tok trend. They always use just 1 pan and not all are banana. Yup we’ve got some savory baked oatmeal too!

More baked oatmeal

• Banana Bread Baked Oatmeal GF
• Peanut butter and Jelly Baked Oatmeal. GF
• Pumpkin Baked Oatmeal No Oil GF
• Carrot Cake Baked Oatmeal GF
• Apple pie baked oatmeal
• Savory sundried tomato baked oatmeal 

This oatmeal is absolutely delicious when reheated and tastes good for days after you make it. If you are a lovers of all things snickers, you have to try this! To make this without peanut, use cashews or use a mix of sunflower seeds and hemp seeds

Why you’ll love this peanut chocolate baked oatmeal

• Few ingredients and 1 pan
• has the favorite flavors like a snickers bar!
• baked oatmeal means no mushy oats!
• it’s gluten-free and soy free
• it can be made without nuts
• it can be made ahead and is shelf stable for the day and easily transportable
• it has no added oil or refined sugar.

More vegan snickers inspired recipes:

• Vegan Snickers Peanut Butter Cups
• Snickers Snack Bar Recipe
• Vegan Peanut Butter Chocolate Tart
• Vegan Peanut Butter Mousse
• Coconut Date Caramel Snack Bars

Continue reading: Vegan Snickers Baked Oatmeal

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If you’re a sandwich fan like me, you will LOVE this easy vegan meatball sub recipe.  Not only is it super simple to make it’s also 100 % plant-based, soy-free and and sooo delicious!!

We have baked lentil meatballs covered with marinara and melty vegan cheese served over an oven-toasted bun that gets brushed with garlic butter! YUM! Also all baked in the same pan so fewer dishes!

The vegan meatball subs are completely made from scratch and while many plant-based meatballs use tofu, these are soy-free. The flavor comes from lots of Italian herbs, spices, and nutritional yeast. While the ingredient list for this vegan meatball sub recipe might seem rather long, at first sight, most of the ingredients are really just spices. While you can pan-fry vegan meatballs, I prefer this baked version.

And then all you need is a good marinara sauce and some Italian sandwich rolls or baguette. Let’s not forget a sprinkle of some vegan cheese and maybe some fresh parsley on top.

The perfect weeknight dinner and let me tell you, kids LOVE these! These are perfect for game days and picnics. Serve the lentil balls with spaghetti and marinara for variation.

More vegan burgers and sandwiches:

• Pulled Jackfruit BBQ Sandwiches
• Black Bean Quinoa Burger
• Chickpea Avocado Salad Sandwich
• Tofu Egg Salad Sandwich
• General Tsos Tofu Sandwich
• Buffalo chickpea salad sandwich
• jalapeño popper chickpea sandwich 

Continue reading: Vegan Meatball Subs

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Come breakfast time,  this tofu scramble really hits the spot for me, and I’m sure it will for you as well. It has the perfect texture- fluffy and creamy thanks to a perfected ratio of blended and crumbled up tofu.

But there’s more! With the recipe for the scramble, I give away the secret of my favorite tofu scramble seasoning.

What is tofu scramble seasoning you ask? Well, why regular eggs might only need salt and pepper, with vegan tofu scramble, we need to reach a bit deeper into the spice drawer to get to flavor town.  The scramble seasoning is what will make the tofu taste like eggs. There are a couple of secret ingredients at play here.

The key players are nutritional yeast and Indian sulfur salt (kala namak) as well as garlic and onion powder.  The Indian Sulfur salt is what adds the egg-y taste and nutritional yeast adds umami. To make it not only taste but also look like eggs, we add a small amount of turmeric. Paprika and pepper add some spice and smoky notes.

This tofu scramble seasoning lasts for months in a spice jar. It makes for a great gift as well! The tofu scramble made with the seasoning is best served fresh!

More Vegan Breakfast Options:

• Vegan quiche
• Vegan Chickpea Flour Scramble
• Vegan eggs Benedict casserole 
• Vegan Frittata
• Broccolini White Bean Chickpea flour Frittata
• Vegan Bhurji- indian egg scramblee
• Mung Bean Omelettes
• Chickpea flour pancakes
• Savory Oats Veggie Turmeric Hash 

Continue reading: Tofu Scramble and Scramble Seasoning

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I’m always excited when I can present you with an easy spin on a restaurant favorite and today I have a good one for you! One of those special-occasion restaurant menu items that we all love to order when eating out but never considered making at home. Cauliflower Manchurian! This makes a great addition to the festival menu!

What is Cauliflower Manchurian?

Gobi Manchurian, or Cauliflower Manchurian, is a super popular take-out and restaurant menu item. This  Indo-Chinese dish is typically fried but I prefer to bake the florets in the oven. Baking gives cauliflower an amazing texture; you won’t miss the greasy, fried coating.

The crispy oven-baked florets are then tossed with a delicious sweet, spicy, and tangy Manchurian sauce! This easy vegan dish makes for the most delicious appetizer but it can also be served as a main  when paired with rice.

The ingredient list for making cauliflower manchurian is on the longer side but don’t be intimidated by that. Most ingredients are pantry staples and the preparation is so easy so it’s so worth it!

Manchurian sauce is a very versatile sauce. You can add some Crisped tofu,  veggie meatballs or vegan chicken to the sauce or add in some noodles.

MORE CAULIFLOWER RECIPES

• Taco Spice roasted Cauliflower
• Spicy Pepper Cauliflower Bites
• Mango Sriracha Cauliflower
• Aloo Gobi – Baked
• Nashville Cauliflower Bites
• Kung Pao Cauliflower

More Indo Chinese dishes

• Tofu 65 – tofu with curry leaf infused sweet and sour sauce 
• Hakka Noodles – Noodles with cabbage, carrot, veggies and an easy sauce Gf option
• Tofu Paneer Chilli – Sweet and spicy sauce with crisp tofu GF

Continue reading: Baked Gobi Manchurian – Cauliflower Manchurian

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