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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Chickpea tikka masala puffs!! Chickpeas and veggies in a super delicious 1-bowl, No cook tikka masala sauce, stuffed into crisp puff pastry pockets. These are perfect for holiday parties!

These are another quick appetizer that will be a hit at your next dinner party or Diwali party! They use this one-bowl, no-cook tikka masala sauce that you mix with chickpeas and vegetables then stuff into a puff pastry sheet. Bake, and you’ve got these crisp, savory, super delicious tikka masala puff pastries that are party perfect!

For extra creaminess, you can even add some vegan cheese or cream cheese to the pastries before folding and baking.

Tikka masala puffs are super simple, super delicious and also really versatile. The sauce has a ton of flavor, so it will work with any protein you like. If you don’t like chickpeas, you can use some white beans, torn up tofu, or chickpea tofu. You can also use soaked and drained soy curls or vegan chicken instead, as well. 

If you make these into small hand pies, they’re easy to serve and you won’t have to dirty any extra dishes, because your party guests won’t even need a plate to enjoy these amazing appetizer. It’s a win-win in every which way!

You can also make these ahead. Simply roll out your puff pastry, add the filling, shape them, and then freeze until the day of serving. When you bake, you may just need to add a few minutes to the end of baking time to cook them through from frozen.

Why You’ll Love Tikka Masala Puffs

• easy, 1-bowl, no cook tikka masala sauce that’s full of flavor with any plant-based protein you like!
• simple and fun to make
• perfect for Diwali or any other holiday party
• naturally soy-free and nut-free with gluten-free option

Continue reading: Chickpea Tikka Masala Puffs (savory pastries with Tikka masala sauce)

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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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Vegan sausage pasta sauce skillet with white beans, walnuts, sun dried tomato, is a simple, one-pan recipe that comes together really quickly with everyday ingredients. Instead of adding pasta or gnocchi to this umami rich sauce, we add beans to it, for a protein-packed Smoky Bean Stew. Gluten-free

I love adding beans to various kinds of sauces. Be it Indian sauces or pasta sauces, like my rose sauce beans, spinach Alfredo beans or stroganoff beans!. In this version, I make a simple and delicious sausage pasta sauce. For the sausage we use chopped walnuts and mushroom with tons of sausage-y seasonings — like fennel seeds, smoked paprika, pepper flakes, and Italian herbs. This makes the mixture taste and feel like a browned sausage crumble! This mixture then gets cooked along with the aromatics for the quickest from-scratch vegan sausage crumble EVER.

Then, you just add some tomatoes, tomato paste, vegan cheese, and water to make a delicious, simple sauce that you can add beans to, like I’ve done here, or you can add pasta or gnocchi to it. Or, if you want to have it all, you can add the beans to the sauce and serve it over pasta!

You can also serve this as a herbed Bean stew or use this sauce over a baked potato or roasted cauliflower steaks or just serve it as-is with some garlic bread or toasted sourdough.

Why You’ll Love Bean Sausage Pasta Sauce skillet

• 30-minute, 1-pan meal that’s packed with flavor
• from-scratch vegan sausage crumble cooks in the pan with the sauce to save time and dishes
• tons of sausage-y flavor without any meat!
• creamy, flavorful sauce with tons of umami from sun dried tomatoes
• gluten-free, and soy-free with nutfree option

Continue reading: White Bean Sausage Pasta Sauce Skillet (1 pan, 30 minutes)

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These easy tofu Tacos are here to liven up your Taco Tuesday. This is one of the meals that I put together in a jiffy one night and it was hit! It stuck around for future quick meals.

For the tofu seasoning, I use a combination of Mexican and Indian spices and also add some fenugreek and black pepper which makes the tofu taste just amazing. You can use this tofu in many ways, add to wraps, burrito or as a side or make a naan pizza with it.

Along with a mix of classic fajitas veggies, I went with another Mexican addition: homemade quick refried black beans, which are not only delicious but also add additional protein and fiber. I change these up with different beans or lentils. As well as change up the flavor with Cajun spices or curry powder.

They are a quick grab whatever flavors you like and put them together tacos! Try them!

These tofu tacos are lightly spicy, and packed with protein and fiber, and they are ready in less than 30 minutes. The tofu is pressed before we fry it and gets a wonderfully satisfying pleasing texture.

If you’re not huge on tacos, but like the sound of the filling, you can use the filling in all kinds of ways. Make a burrito or wrap, make tostadas, make a bowl with a side of cilantro lime rice or quinoa. Or make quesadillas!

More Vegan Taco Recipes

Tikka Masala Birria Tacos (vegan)

Blackened Tofu Tacos with Caramelized BBQ Onion

Cauliflower Bean Taco Meat Enchiladas with homemade Enchilada Sauce

Mushroom Carnitas

Continue reading: Easy Tofu Tacos (Tex-mex and Indian fusion)

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One pan vegan beef with broccoli with soy curls is packed with flavor and is so simple to make! The broccoli cooks right in the sauce to save you time and dishes. This is just an incredibly flavorful, 1 Pan, 30 min, easy stir fry, perfect for weeknight dinners.

This is a quick stir fry that is popular in Chinese restaurants(in the US). It needs just 1 pan, everyday ingredients and is quick and easy. I use soycurls for the beef. Soycurls are made with soy beans and have a meaty texture. They are available in dried form in stores and online. You can also use seitan or other vegan chicken or beef substitutes.

For the beef, we use soy curls soaked in broth and crisp them up on a skillet with some dark soy sauce and lots of garlic and ginger. The broccoli steams and cooks in the sauce to save a pan, and then we add in a thickener to help the sauce cling to the beefy soy curls and broccoli.

It’s a super quick recipe that just needs one pan, and it makes this ridiculously delicious vegan beef with broccoli.

For the best flavor, use vegan beef-flavored stock for soaking the soy curls. 

Why You’ll Love Vegan Beef with Broccoli

• all that meaty texture and beefy flavor with none of the meat
• simple to make in one pan
• broccoli cooks along with the sauce to save on time and dishes
• naturally nut-free and easy to make gluten-free
• soy-free option

Continue reading: Vegan Beef and Broccoli (1 pan, 30 minutes, gluten-free, nut-free)

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This is a simple, warming, one-pot veggie white bean stew that is perfect for dinner on a chilly evening. It’s packed with veggies and beans and browned mushroom and has an absolutely amazing flavor! Nut-free. Options for gluten-free, soy-free

The secret to this veggie bean stew’s flavor is in the mushrooms. I sauté some mushrooms beforehand, and then set them aside, adding them into the stew at the end of cooking. This helps the mushrooms keep that nice, roasted flavor, which adds so much umami to this stew! 

If you boil the mushrooms in the stew, the texture kind of changes a bit, and the flavor isn’t as strong. However, if you prefer to do it that way, it will still work and taste delicious!

Why You’ll Love Veggie Bean Stew

• cozy, one-pot meal that’s packed with veggies and FLAVOR!
• ready in just over 30 minutes
• use any type of white beans you like!
• naturally nut-free with easy soy-free option

More Cozy Soups and Stews

Main Course

GOGluten Free OptionNFNut-FreeSOSoy Free Option

One Pot Veggie Bean Stew (nut-free )

Soups

GFGluten FreeGOGluten Free OptionNFNut-FreeSFSoy Free

Creamy Lasagna Soup (1 pan 30 minute)

One Pot Meals

GFGluten FreeGRGrain FreeNFNut-FreeSFSoy Free

Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)

One Pot Meals

GFGluten FreeNFNut-FreeSOSoy Free Option

One-Pot Mushroom Noodle Soup

Continue reading: One Pot Veggie Bean Stew (nut-free )

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No egg needed to make this summery peach upside down cake. Caramelized peaches crown a beautiful, moist cake that’s easy to make gluten-free, if needed. It’s also naturally soy-free and nut-free!

It’s peach season! Make the most of succulent summer peaches with this tender, moist peach upside-down cake.

This is a simple upside-down cake, adapted from my pear upside-down cake. I use fresh summer peaches with a touch of vegan butter and brown sugar to help them caramelize as they bake with the cake in the pan. If fresh peaches aren’t looking good where you are, you can use plums or use canned peaches, or other stone fruits in this cake.

Peach upside-down cake is absolutely delicious topped with a big scoop of vegan vanilla ice cream or coconut whipped cream.

Why You’ll Love Peach Upside-Down Cake

• tender vanilla cake studded with succulent summer peaches
• peaches caramelize right in the baking pan, no need to cook them on the stove
• easily made gluten-free
• naturally soy-free and nut-free

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

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Orzo puttanesca- Orzo pasta in rich, tomatoey puttanesca sauce with plenty of mushrooms, capers, and olives! This is a versatile, one-pot 30 minute weeknight meal that your family is going to absolutely LOVE!

Puttanesca sauce has its roots in mid-century Italy. Its exact origins are debated, but it became popular during World War II, and it features simple ingredients like tomatoes, capers, garlic, and onion. Traditional puttanesca also uses anchovies, but the nori sheet in this orzo puttanesca delivers that salty-savory-fishy flavor without any fish. If you don’t like that fishy flavor, you can just omit the nori.

This is a super quick, one-pan pasta dinner. We make this delicious puttanesca sauce and add some mushroom and either lentils, veggie grounds, or TVP for the protein. Once the sauce is boiling, we add some orzo to it and then just cook it in the same pan on the stovetop. 

The result is this really delicious, saucy orzo mix that we top with melted cheese and garnish with fresh basil or other herbs and that’s it! It’s it makes a super quick, weeknight dinner. 

You can also add whatever other pasta shapes that you like to the sauce, and it’ll work out just fine. Just the cooking time might vary, based on the pasta you use. 

Why You’ll Love Orzo Puttanesca

• super simple one-pot pasta
• tons of amazing flavor from garlic, onion, mushrooms, capers, Kalamata olives, and herbs!
• creamy, melty, cheesy topping, no dairy needed
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Orzo Puttanesca (soy-free, nut-free, gluten-free options)

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