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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These Indian-inspired chilli tofu puff pastry parcels are the perfect fusion appetizer for a Diwali or Indian-themed party. Or really any other party, because they are just so delicious! You all will love these Indo-Chinese Chilli Garlic Tofu in crispy parcels! Options for gluten-free and Soyfree

The festive season is here and I am bringing some fantastic appetizers this year. Flaky puff pastry stuffed with spicy savory, Indochinese chilli garlic tofu stir fry makes a super delicious vegan holiday appetizer. These are amazingly delicious hand pies that will absolutely be a hit at your next holiday party.

We make the Indochinese chilli garlic tofu “paneer”, and then try not to eat it all before we get a chance to stuff it into that puff pastry. Because the tofu is just so tasty by itself! No one will blame you if you snack on it a bit while you fold these.

There are 3 kinds of chilies/heat in these. There’s Kashmiri chili powder, which is usually mild but can be moderately hot depending on the brand. There’s black pepper and there’s hot green chilies such as Serrano or Indian chilies. Green chilies also vary in heat. So adjust these to adjust the heat to preference. Use less of each for mild heat.

I use a mixture of non dairy milk and maple syrup as the pastry wash. This helps the pastries get nicely golden and also help them stick really well when shaping into whatever kind of parcels.

Why You’ll Love Tofu Puff Pastry

• flaky puff pastry with sweet-spicy-savory filling
• 1-pan chilli garlic tofu filling is full of amazing Indochinese flavors!
• festive appetizer for Diwali, Indian dinner party, or any other holiday
• naturally nut-free with gluten-free and soy-free options

Continue reading: Indo-Chinese Chilli Garlic Tofu Puff Pastry (nut-free)

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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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These vegan gluten-free almond flour snickerdoodles are easy and delicious! I use my dependable almond flour cookie base and coat it in cinnamon sugar. They have the perfect crinkly top and are crisp on the outside and soft in the center.

I coated mine in brown sugar and cinnamon. You could use coconut sugar instead, but the color will be a bit darker than the snickerdoodles in the pictures.  For a lighter look, you can easily substitute white sugar for the coating.

These cookies are perfect for all lovers of cinnamon-y goodness and definitely a welcome addition to our regular repertoire of cookie recipes.  I make these year-round for my friends and family. You can change up the spice to chia spice, pumpkin spice or other for variation!

More vegan cookie recipes:

• Almond Flour Ginger Molasses Cookies
• Carrot Cake Oatmeal Cookies
• Vegan Pistachio Cookie Recipe
• German Chocolate Cookies

Print

Almond Flour Snickerdoodles

These almond flour snickerdoodles are vegan and gluten-free yet perfectly crispy and chewy, and with the signature crinkly top that makes them the eye-catcher on every cookie platter. So easy to make and kids and adults alike love them. 

Course Dessert, Snack

Cuisine American

Keyword vegan snickerdoodles

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill time 30 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 116kcal

Author Vegan Richa

Ingredients

• 1 cup almond flour I use super fine blanched almond flour
• 3 tablespoons tapioca starch or use other starch of choice
• 1/8 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon

For the wet ingredients

• 1.5 tablespoon melted refined coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

For coating the cookies:

• 1 teaspoon cinnamon
• 1 tablespoon brown sugar

US Customary – Metric

Instructions

• In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps break down
• Then add the wet ingredients and mix into a sticky dough. Chill this dough in the refrigerator for at least half an hour. If the dough after half an hour is still a bit too sticky, add in 1 tablespoon of almond flour, or oat flour, and mix in
• In a small bowl, mix the cinnamon and brown sugar and set aside. Prep your baking sheet by lining with parchment paper.
• Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough and roll it into a ball then flatten it lightly and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.
• Repeat for all the dough. Depending on the size you’ll get 6 large cookies or 8-10 small .
• Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.
• Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

Video

Notes

• Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first  4/5 days 
• For variations, you can change up the spice in the cookie to cardamom, chai spice, saffron, pumpkin spice or other flavors.
• To make this oil-free, substitute the oil with tahini or smooth nut butter just omit the oil and add more maple instead 

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 85mg | Potassium: 22mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 0.5mg

Ingredients:

• almond flour –  I use  super fine almond flour from blanched almonds. This recipe is made for almond flour. The only substitutes that work. Are another nut flour. For regular flour cookies, see these.
• tapioca starch gives them more stability – you can use another starch of choice, like cornstarch, potato starch
• as fat we use refined coconut oil to keep it neutral tasting. Virgin works as well
• maple syrup – these are naturally sweetened with maple syrup
• vanilla – always
•  salt brings out the sweetness some more
• baking soda gives these the signature crinkly top
• these would not be snickerdoodles without a hefty dose of cinnamon both in dough and topping
• the signature snickerdoodle look is achieved by coating the cookie dough balls with a mix of cinnamon and brown sugar before baking

Tips :

• You can use coconut sugar instead of brown sugar for the topping to make these completely refined sugar-free
• To make these oil-free, substitute the oil with tahini or almond butter or just omit the oil and add more maple syrup

How to make Vegan Almond Flour Snickerdoodle Cookies

In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps are broken down really well.

Then add the wet ingredients and mix them into a sticky dough. Chill this dough for at least half an hour. If the dough after half an hour is still a bit too sticky after, add in 1 tablespoon of almond flour or oat flour and mix in.

In a small bowl, mix the cinnamon and brown sugar really well and set aside. Prep your baking sheet by lining it with a sheet of parchment paper.

Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough, roll it into a ball, flatten it lightly, and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.

Repeat for all the dough. For larger cookies, you will get about 6 cookies. Smaller cookies would be about 8-10.

Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.

Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

Storage

Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first few days. Refrigerate for freshness and longer storage.

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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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There is something about the flavor combination lemon-coconut that just takes me to a happy, sunshiney place! These delectable lemon coconut bites are a perfect summer snack! And the best part? They are super easy! While many energy bites require us to grind toasted nuts, or use food processor etc we skip all that by using nut flours that already come ground finely. In our case almond flour and coconut flour. Just add everything to a bowl, mix and shape!

I love how the almond flour gives these an almost marzipan-like texture. Lemon juice and zest are added for that fresh zing while maple syrup lends these the perfect sweetness.

Why this recipe works!

• Just 6 ingredients and 1 bowl
• No food processor or blender needed
• zesty springy amazing flavor
• versatile. Change flavors to preference!
• no refined sugar or refined oil.

More small bites:

• Pumpkin Snack Bites
• Coconut Caramel Energy Balls
• Vegan Pizza Snack Bites
• Mojito Energy Balls
• Blueberry Muffin Energy Bites

Continue reading: Lemon Coconut Energy Bites 1 Bowl Grain-free

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After all the Baklava inspired recipes I had to make the real deal. Baklava is a decadent and  sweet treat. Traditional baklava is not vegan as it uses butter and honey. I changed it up with some vegan butter and and a sticky lemon syrup made with maple syrup!

This vegan version of baklava is made with layers of sweet filo and chopped nuts, all covered in a sweet syrup! we also add dates to the nut filling since our syrup is not very sweet. We add less sweetener than in traditional baklava recipes. This is a simple yet showstopping dessert guaranteed to impress!

Baklava has many variations and flavors. I use  a blend of nuts and some lemon zest for that decadent and refreshing flavor! If you want, add some rose water to the syrup but be careful as a little goes a long way.

The texture is flaky, soft, buttery, with some added crunch from the crisp filo and nuts. It’s sweet and with a hint of lemon and cinnamon without any flavor being overpowering.

What is phyllo pastry?

Many people are unaware that phyllo dough and filo pastry is actually vegan. There are no eggs or dairy used.

The number of Phyllo sheets needed depends on the size of your pan. I used an 8×8 inch glass pan and needed 24 sheets of that size. The phyllo bundle that  I had had 18 sheets but they were larger sheets and I could cut out of them.

More vegan desserts with nuts:

• Vegan Pistachio Cookie Recipe
• Hazelnut Brownies
• Oatmeal Walnut Chocolate Chunk Cookies
• Vegan Almond Halwa
• Vegan Snickers Peanut Butter Cups

Baklava inspired desserts

• Baklava cheesecake 
• Baklava cookies
• baklava Lassi
• Baklava cake 

Continue reading: Vegan Baklava with Date nut filling

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Lentils popped in a skillet and tossed in spices then paired with an easy cauliflower-potato mash, have amazing texture and flavor! You can make the mash smoother or chunkier based on your preference. Serve it with the lentils on top and a good drizzle of olive oil. soy-free, gluten-free, nut-free with oil-free option

These crispy popped lentils with smooth mashed potatoes are full of amazing texture and flavor!

If you’ve never made popped lentils before, they are so much fun! Add cooked lentils and a little bit of oil to a skillet, cook them over high heat until they fluff up and pop like a popped grain, and then they crisp up a little bit. Then, we add some savory and smoky spices to flavor them.

Then we try not to eat these delicious lentils all by themselves! And serve them over some creamy mashed potatoes. I served these as topping over a simple cauliflower potato mash flavored with herbs and paprika. You can use all potato or all cauliflower. These bowls make for an amazing holiday or even weeknight side dish!

These popped roasted lentils are very versatile. Add whatever herbs or spices you like and add them to your salads, bowls, tacos, pasta and everything! Think spicy Cajun lentils, Jamaican curry lentils and more.

Serve these with a side salad or rustic bread, or some gravy and biscuits, or as a side in a spread

Why You’ll Love Lentil Mashed Potatoes

• creamy, cauliflower mashed potatoes with crisp, popped lentil topping
• lentils add fiber and protein!
• Everyday ingredient and quick recipe, perfect for the holidays or any day!
• soy-free, gluten-free, nut-free
• can be made oil-free

More Vegan Lentil Recipes

• Smoky Skillet Lasagna with Crispy, Bacon-y Lentils
• Kung Pao Lentils
• Handi Lentils
• Easy Lentil Soup

Continue reading: Popped Lentils with Mashed Potatoes

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Vegan mocha cake with a layer of rich chocolate mocha mousse is a showstopping dessert that’s surprisingly easy to make. The cake is moist and that creamy layer of mousse really puts this dessert over the top! The mousse frosting is a quick blender frosting without any butter and loads of sugar!

I based this mocha cake recipe on my tiramisu cake, because I just love the combination of moist cake with a coffee flavor. For this cake I make a chocolate cake and add a drizzle of coffee all over for that mocha flavor. Then, make this thick, creamy mocha chocolate pudding mixture and layer it between the cake layers to get really nice, mousse-y layers between those cakes.

The mousse frosting is a quick blender frosting without any butter and loads of sugar that you need for a regular buttercream frosting! And hence no need for whipping it up.

It just makes an excellent chocolate mocha mousse cake. I made this for my husbands birthday and he loved it! We made two 6 inch layer cakes. One for birthday and one for the videos. Slices were put in the freezer and when they were gone, there was an immediate sad face and a request for the cake.

You can change up the flavors to your preference or omit the coffee, if you want to keep it completely chocolate. You can also add in a layer of raspberry preserves for a break in the chocolate, if you like, but definitely make this for your next event or birthday! 

Why You’ll Love Vegan Mocha Cake

• moist, mocha cake with layers of creamy, mocha mousse in between. The creamy mousse adds extra moisture!
• one bowl cake batter, and you make the mousse all in the blender!
• less sugar and no butter needed for the mousse frosting
• 2-ingredient coffee syrup requires no cooking, just mix and drizzle
• soy-free with gluten-free and nut-free options

More Amazing Vegan Cakes

• Kulfi Tiramisu
• German Chocolate Loaf Cake
• Eggless Vanilla Cake
• Gingerbread Cake
• Baklava Cake

Continue reading: Vegan Mocha Cake with Chocolate Mousse (Gluten-free option)

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Creamy delicata squash casserole with white beans and a crunchy breadcrumb topping is fall and winter comfort food at its finest. It makes a great holiday entree, too!

Impress everyone with super easy fall winter casserole. I had some delicata squash that I wanted to use up, but I didn’t want to just make roasted delicata squash as a side dish. Instead, I layered it with white beans in a creamy sauce, and then topped it with the delicata squash and a mix of crunchy breadcrumbs and creamy vegan cheese. 

All these layers bake together, the sauce thickens, the squash roasts in the oven while the topping gets nice and crispy.  This dish is just packed with texture and flavor from the crisp cheesy topping, nicely roasted delicata squash and the creamy white beans at the bottom. 

You can change up the flavors as you like, and you can use other beans or lentils or even cooked pasta in the sauce instead of white beans. 

Delicata squash casserole is a great side or even main dish for your holiday meal. It looks gorgeous, it smells amazing and the topping stays crisp for a long while. You can also use other winter squash, like acorn or butternut squash, in this casserole dish, if you can’t find delicata squash.

Why You’ll Love Delicata Squash Casserole

• flavorful, creamy casserole with tender squash and cheesy, crunchy breadcrumb topping
• no need to roast the squash separately!
• soy-free with simple nut-free and gluten-free options
• flexible recipe! Use other beans or squashes, if you prefer.

More Vegan Winter Squash Recipes

• Stuffed Butternut Squash
• Berbere Roasted Kabocha Squash
• Gochujang Winter Squash Sliders
• Curried Chickpea Stuffed Acorn Squash
• Spaghetti Squash Bake

Continue reading: Delicata Squash White Bean Casserole

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