Easy Vegan Corn Fritters

Say hello to the best, easy vegan corn fritters! They’re crispy on the outside, tender in the middle, and bursting with sweet corn kernels. Perfect for a quick lunch, light dinner, or dreamy summer appetizer. It’s guaranteed to be one of your new favorite ways to use up that fresh summer corn!

The post Easy Vegan Corn Fritters appeared first on Sweet Simple Vegan.

Say hello to the best, easiest vegan corn fritters! They’re crispy on the outside, tender in the middle, and bursting with sweet corn kernels. Perfect for a quick lunch, light dinner, or dreamy summer appetizer, these are guaranteed to be one of your new favorite ways to use up that fresh summer corn

corn fritters in a stack on blue plate with mayo and scallions on top
horizontal photo of vegan corn fritters on white plate

If you want our opinion, the summer season is corn season. We look forward to fresh ears of corn popping up at our local grocery store and farmer’s market just as much as we look forward to the hot weather and long summer nights with friends and family.

It’s the perfect side dish to enjoy straight from the grill with butter and salt, drizzled with Buffalo Sauce and Ranch Dressing, tossed in a chip dip or simple summer salad, or pan-fried to make the crispiest corn fritters. Fresh corn can do it all! 

labeled ingredients for vegan corn fritters: corn kernels, flour, non-dairy milk, scallions, cheddar shreds, baking powder, salt, garlic powder and sugar

Ingredients You’ll Need 

  • Whole corn kernels: The star of these corn fritters! For the best naturally sweet flavor and juicy texture, we love using Fresh Corn on the Cob. Frozen corn and canned corn work well, too, but make sure the excess moisture is thoroughly drained before adding the corn kernels to the batter mixture. 
  • All-purpose flour: Helps to bind the fritters together, giving them structure and a slightly chewy bite. For the lightest-textured fritters, we recommend avoiding whole wheat flour. 
  • Vegan cheddar shreds: Cheese isn’t an ingredient in traditional corn fritters, but we love the savory element vegan cheese shreds add. Any store-bought brand will work, so opt for your favorite! 
  • Chopped scallions (green onions): Adds a mild onion flavor and a pop of freshness. Opt for finely chopped red onions as a substitute if desired.
  • Sugar: A small amount enhances the fresh corn’s natural sweetness and balances the more savory ingredients. For the best neutral flavor, we recommend using organic cane sugar or white sugar rather than brown sugar, coconut sugar, or liquid sweeteners like maple syrup. 
  • Baking powder: Helps the fritters rise just slightly, making them light and fluffy.
  • Garlic powder: Adds a subtle garlic flavor, which complements the sweetness in the corn. If you love the flavor of garlic, feel free to swap this with 1 minced clove of garlic.
  • Non-dairy milk: Acts as the liquid binder, bringing all the ingredients together. Almond milk, soy milk, coconut milk, and oat milk are all great options – make sure the milk is unsweetened!
  • Vegetable oil: Our favorite oil for frying because it’s neutral in flavor, has a high smoke point, and is very affordable.

Equipment Needed

How to Make Vegan Corn Fritters

  1. Form the batter. In a large bowl, combine the corn kernels, flour, vegan cheddar cheese shreds, scallions, sugar, baking powder, salt, and garlic powder. Add the non-dairy milk and mix until a thick batter forms. 
  2. Heat the oil. Coat the bottom of a large frying pan or skillet with vegetable oil and warm the oil over medium heat until hot. 
  3. Form the fritters. Scoop about 4 tablespoons of batter onto the hot pan, forming the fritter into a circular shape (this doesn’t have to be perfect!). Cook until the fritters are golden brown on the first side, about 2-3 minutes. Flip and cook on the second side for an additional couple of minutes until browned and cooked through.
  4. Drain the excess oil. Transfer the cooked fritters to a wire rack or paper towel-lined plate and immediately sprinkle with salt for extra flavor. 
  5. Serve warm. Enjoy these easy corn fritters while warm with your favorite dipping sauce. Enjoy! 
vegan corn fritters on blue plate with mayo and scallions

Other Serving Suggestions 

Corn fritters are incredibly versatile in that they can be enjoyed as an appetizer, side dish, or main! We love them as a simple afternoon snack, but when we’re craving a heartier meal, we pair them with a simple green salad or coleslaw, a hearty main like this summer stew or our grillable veggie burgers, and classic summer sides like macaroni salad and watermelon mojito salad

They’re the perfect summer recipe for lighter weeknight meals or bringing to potlucks and pool parties to share. 

Recipe FAQs

Can I bake these fritters instead of pan-frying them?

Baking these corn fritters is possible, but we much prefer the pan-fry method because it gives the outside of the fritters a perfectly golden, crispy exterior. If you choose to bake them, they will be much softer on the outside, almost like our Savory Corn Pancakes

To bake, line 1-2 baking sheet with a silicone baking mat (if you do not own a silicone baking mat, drop the formed fritters directly on a greased baking sheet). Preheat the oven to 425F and bake for 15-20 minutes, or until golden and cooked through. Sprinkle immediately with salt and enjoy warm. 

Are these vegan corn fritters gluten-free?

These fritters are not gluten-free. Flour is a critical component in binding the batter together. However, this recipe may work with a gluten-free flour blend such as Bob Red Mill’s 1:1 Gluten-Free Flour Blend. If you decide to test it and experience good results, please leave a comment down below! 

Can I make these fritters in advance?

We wouldn’t recommend frying these fritters in advance, but you can prep the batter in advance, if desired. Simply follow the first recipe step, then cover the bowl tightly with plastic wrap or reusable wrap. Refrigerate for up to 24 hours, then resume the recipe and pan-fry as directed.

close up photo of corn fritters in a stack on blue plate

Storage and Reheating Instructions

These crispy corn fritters are best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. 

To reheat, place the leftover fritters in a skillet over medium heat until warmed through and crispy again. 

vegan corn fritters on white platter

Quick Tips

  • Make sure the oil is HOT before adding the fritters. When pan-frying, the oil should be heated to about 350F. This temperature ensures that the fritters will cook quickly and evenly while ensuring the inside of the fritter warms through properly and remains tender. If you don’t own a thermometer, test the oil’s readiness by dropping about 1 teaspoon of batter into the oil. If it sizzles immediately, the oil is ready. 
  • Pan-fry in batches. Overcrowding the pan makes it difficult to flip the fritters and can also lower the overall temperature of the cooking oil. If the oil temperature drops too low, the fritters can become greasy instead of crispy on the outside. 
  • Adjust the consistency of the batter as needed. The perfect corn fritter batter should be thick enough to not spread too much in the pan yet not so thick that it is overly dense. We find the right consistency thick enough to hold its shape but easy to spoon into the hot oil. Add a small splash of non-dairy milk if your batter seems too thick. If it is too runny, add additional all-purpose flour. 
close up photo of vegan corn fritters on white platter

MOre Vegan Corn Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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vegan corn fritters on blue plate with mayo and scallions

Easy Vegan Corn Fritters Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: About 10
  • Diet: Vegan

Description

The best, easy vegan corn fritters! Crispy on the outside, tender in the middle, and bursting with sweet corn kernels. Perfect for a quick lunch, light dinner, or dreamy summer appetizer. It’s guaranteed to be one of your new favorite ways to use up that fresh summer corn!


Ingredients

  • 2½ cups corn kernels
  • 1¼ cup (150g) all-purpose flour
  • ½ cup vegan cheddar shreds
  • ¼ cup chopped scallions
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ cup non-dairy milk
  • Vegetable oil, for frying

Equipment


Instructions

  1. Form the batter. In a large bowl, combine the corn kernels, flour, vegan cheddar cheese shreds, scallions, sugar, baking powder, salt, and garlic powder. Add the non-dairy milk and mix until a thick batter forms. Set aside.
  2. Heat the oil. Coat the bottom of a large frying pan or skillet with vegetable oil and warm the oil over medium heat until hot (about 350F). Get a wire rack or a paper towel-lined plate ready for the finished fritters.
  3. Form the fritters. Scoop about 4 tablespoons (¼ cup) of batter onto the hot pan, forming the fritter into a circular shape (this doesn’t have to be perfect!). Cook until the fritters are golden brown on the first side, about 2-3 minutes. Flip and cook on the second side for an additional couple of minutes until browned and cooked through.
  4. Drain the excess oil. Transfer the cooked fritters to a wire rack or paper towel-lined plate and immediately sprinkle with salt for extra flavor.
  5. Serve warm. Enjoy these easy corn fritters while warm with your favorite dipping sauce. Enjoy

Notes

  • Storage: These are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 
  • Reheating: Place the leftover fritters in a skillet over medium heat until warmed through and crispy again.
  • Make in advance: We wouldn’t recommend frying these fritters in advance, but you can prep the batter in advance, if desired. Simply follow the first recipe step, then cover the bowl tightly with plastic wrap or reusable wrap. Refrigerate for up to 24 hours, then resume the recipe and pan-fry as directed.
  • Baking: Line 1-2 baking sheets with a silicone baking mat (if you do not own a silicone baking mat, drop the formed fritters directly on a greased baking sheet). Preheat the oven to 425F and bake for 15-20 minutes, or until golden and cooked through. Sprinkle immediately with salt and enjoy warm. 
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Side, Appetizer
  • Method: Stovetop

The post Easy Vegan Corn Fritters appeared first on Sweet Simple Vegan.

Vegan Corn Chowder

This easy Vegan Corn Chowder recipe is one of those vegan soups that you’ll find yourself craving any time of year. It features a rich, creamy, savory soup broth filled with fresh corn kernels, a simple cashew cream, and tender potatoes. Have this hearty summer meal ready to eat in under 1 hour! 

The post Vegan Corn Chowder appeared first on Sweet Simple Vegan.

This easy Vegan Corn Chowder recipe is one of those vegan soups that you’ll find yourself craving any time of year. It features a rich, creamy, savory soup broth filled with fresh corn kernels, a simple cashew cream, and tender potatoes. Have this hearty summer meal ready to eat in under 1 hour! 

white bowl full of vegan corn chowder
ladle full of corn chowder in large pot

When it comes to vegan summer soup recipes, there’s almost nothing better than corn chowder. There’s something so special about a creamy corn broth filled with creamy potatoes, tons of freshly grilled corn on the cob, and a blend of simple spices.

To make the creamy soup base, we used a cashew cream base similar to the base in our Vegan Broccoli Cheddar Soup. It adds the perfect richness while keeping the recipe almost entirely whole food plant-based! 

broth, non-dairy milk, bay leaves, bell pepper, miso paste, green onions, celery, vegan butter, flour, cashews, dried thyme, black pepper, smoked paprika, potatoes, garlic, red pepper flakes, salt, corn kernels

Ingredients You’ll Need 

  • Cashew cream: Most traditional corn chowder recipes are made with a creamy combination of dairy milk and heavy cream. In recipe testing, we found a homemade cashew cream base to be the best dairy-free alternative. To make, you’ll need just 3 simple ingredients: raw cashews, unsweetened non-dairy milk, and miso paste. 
  • Vegan butter: Adds richness and depth of flavor to the chowder. If needed, opt for your favorite cooking oil of choice, such as olive oil or avocado oil. 
  • Aromatics: Green onions, celery, red bell pepper, and garlic create the flavorful base of the chowder, providing both sweetness and savoriness.
  • Spices: A simple blend of dried thyme, smoked paprika, red pepper flakes, and bay leaves add complexity, warmth, and smoky flavor to the chowder, enhancing its savory profile.
  • All-purpose flour: Acts as a thickening agent that gives the chowder its hearty consistency and smooth mouthfeel. 
  • Broth: We like to use vegan chicken broth for it’s savory, umami-rich flavor. If you don’t have access to vegan chicken broth, any store-bought or homemade vegetable broth works just as well.
  • Corn kernels: What’s corn chowder without the corn?! If you’re making this chowder during the summer months, we highly recommend using fresh sweet corn on the cob, but frozen or canned corn work too!  
  • Potatoes: We prefer to make this chowder using Yukon gold potatoes, but peeled, chopped russet potatoes are the next best thing. Avoid using waxier potato varieties such as red potatoes. 
  • Leftover corn cobs: Optional, but simmering corn cobs in the broth helps to extract maximum corn flavor, enhancing the overall flavor of the vegan corn soup!
bowl of vegan corn chowder topped with green onions with a small bowl of green onions and corn cob in the background

How to Make Vegan Corn Chowder

  1. Soften the cashews: Add the cashews to a medium heatproof bowl and cover them with boiling water. Set aside for 20 minutes or overnight to soften.
  2. Prepare cashew cream: After the cashews have softened, drain them and transfer to a high-speed blender. Add the plant-based milk and miso paste, then blend until completely smooth. Set the cashew cream aside while you prepare the remainder of the chowder.
  3. Sauté the aromatics: Begin by melting 2 tablespoons of vegan butter in a large pot over medium heat. Once melted, add the scallions, celery, red bell pepper, and ½ teaspoon salt. Stir occasionally and cook until the aromatics soften and become fragrant, approximately 5 minutes.
  4. Add spices: Add the garlic, thyme, smoked paprika, and chili flakes to the pot. Continue cooking, stirring frequently, for an additional 1-2 minutes.
  5. Thicken with flour: Incorporate the remaining 2 tablespoons of vegan butter into the pot and allow it to melt. Stir in the flour, ensuring it coats the mixture evenly. Cook for 1 minute until the mixture thickens slightly.
  6. Stir in broth and vegetables: Gradually pour the vegan chicken broth into the pot in two additions, stirring well between each addition. Add the corn kernels, cubed potatoes, corn cobs (if using), bay leaves, and the remaining ½ teaspoon of salt. Stir the ingredients together until well combined.
  7. Simmer the chowder: Bring the chowder to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for approximately 8 minutes or until the potatoes are fork-tender.
  8. Stir in the cashew cream: Once the potatoes are cooked through, remove the bay leaves and any corn cobs from the chowder. Stir in the prepared cashew cream until fully incorporated. 
  9. Serve: Season the chowder with additional salt and black pepper to taste. Ladle the hearty chowder into bowls, garnish with fresh chives and tempeh bacon, and serve warm. Enjoy!

Serving Suggestions 

A hearty bowl of chowder is filling enough to enjoy on its own as a delicious lunch or dinner, but you can’t go wrong serving with a hunk of crusty bread for soaking up the creamy corn broth. 

Try a classic slice of our Fresh BreadVegan Garlic Bread, or even a warm piece of Homemade Pita Bread. Or, take it all the way and make a Smoky Corn Chowder Bread Bowl

overhead image of corn chowder bowl with scallions

Recipe FAQs

Can I make this vegan corn chowder oil-free?

Yes! Replace the vegan butter with a 1/4 cup of vegan chicken broth or vegetable broth. When sautéing the aromatics, add additional splashes of broth as needed to prevent sticking. 

Make sure to check out our Oil-Free Archives to find more healthy, oil-free vegan recipes! 

Is this chowder gluten-free?

As written, this chowder is thickened with wheat-based all-purpose flour and is not naturally gluten-free. If you are gluten-free, swap this wheat flour with a gluten-free flour blend. 

​Can I make this chowder ahead of time?

Yes. In fact, after refrigerating overnight, this chowder becomes even more rich and flavorful because the flavors have additional time to meld and marry. If you are bringing this corn chowder to your next summer get-together, feel free to prepare it the night before. Let cool to room temperature, transfer to an airtight container (or store directly in the soup pot), and refrigerate overnight. 

Then, when ready to reheat, transfer back to a large soup pot and reheat over medium-low heat until warmed through. 

Is vegan corn chowder freezer-friendly?

Although many of our vegan soup recipes are freezer-friendly, this vegan potato corn soup is not ideal for freezing for two reasons.

First, the cream base is likely to separate upon thawing and become unappetizing in texture and appearance. Second, cooked potatoes are notorious for not freezing well, particularly in soups, where they will continue to disintegrate into a grainy consistency.

bowl of corn chowder with green onion garnish in a white bowl

Storage Instructions

Leftover chowder will keep for up to 5 days in an airtight container in the refrigerator. Reheat leftovers over medium-low heat on the stovetop or a heatproof microwave-safe bowl until warm.

More Vegan Corn Recipes YOu May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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overhead image of corn chowder bowl with scallions

Vegan Corn Chowder Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 6-8 servings
  • Diet: Vegan

Description

This easy Vegan Corn Chowder recipe is one of those vegan soups that you’ll find yourself craving any time of year. It features a rich, creamy, savory soup broth filled with fresh corn kernels, a simple cashew cream, and tender potatoes. Have this hearty meal ready to eat in under 1 hour!


Ingredients

Cashew cream:

  • ¾ cup raw cashews
  • 2 cups non-dairy milk
  • 1 tablespoon miso paste

Corn chowder:

  • 4 tablespoons vegan butter, divided
  • 4 green onions, sliced
  • 2 ribs celery, finely diced
  • 1 red bell pepper, finely diced
  • 1 teaspoon salt, divided
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons all-purpose flour
  • 4 cups vegan chicken broth or vegetable broth
  • 4 cups corn kernels (from about 56 ears of corn)
  • 1 lb potatoes, diced into ½” cubes
  • 2 reserved corn cobs (optional)
  • 2 bay leaves
  • Black pepper, to taste

Equipment


Instructions

  1. Soften the cashews: Add the cashews to a medium heatproof bowl and cover them with boiling water. Set aside for 20 minutes or overnight to soften.
  2. Prepare cashew cream: After the cashews have softened, drain them and transfer to a high-speed blender. Add the plant-based milk and miso paste, then blend until completely smooth. Set the cashew cream aside while you prepare the remainder of the chowder.
  3. Sauté the aromatics: Begin by melting 2 tablespoons of vegan butter in a large pot over medium heat. Once melted, add the scallions, celery, red bell pepper, and ½ teaspoon salt. Stir occasionally and cook until the aromatics soften and become fragrant, approximately 5 minutes.
  4. Add spices: Add the garlic, thyme, smoked paprika, and chili flakes to the pot. Continue cooking, stirring frequently, for an additional 1-2 minutes.
  5. Thicken with flour: Incorporate the remaining 2 tablespoons of vegan butter into the pot and allow it to melt. Stir in the flour, ensuring it coats the mixture evenly. Cook for 1 minute until the mixture thickens slightly.
  6. Stir in broth and vegetables: Gradually pour the vegan chicken broth into the pot in two additions, stirring well between each addition. Add the corn kernels, cubed potatoes, corn cobs (if using), bay leaves, and the remaining ½ teaspoon of salt. Stir the ingredients together until well combined.
  7. Simmer the chowder: Bring the chowder to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for approximately 8 minutes or until the potatoes are fork-tender.
  8. Stir in the cashew cream: Once the potatoes are cooked through, remove the bay leaves and any corn cobs from the chowder. Stir in the prepared cashew cream until fully incorporated. 
  9. Serve: Season the chowder with additional salt and black pepper to taste, then ladle the hearty chowder into bowls, garnish with fresh chives and any other toppings of choice, such as tempeh bacon, and serve warm. Enjoy!

Notes

  • Freezing: This soup is not ideal for freezing.
  • Storage: Let cool to room temperature and transfer to an airtight container for up to 5 days.
  • Reheating: Transfer to a large soup pot and reheat over medium-low heat until warm. 
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Entree, Soup
  • Method: Stovetop

The post Vegan Corn Chowder appeared first on Sweet Simple Vegan.

Easy Vegan Cornbread

This Vegan Cornbread is an easy side dish that’s tall, fluffy, moist, and sweetened to perfection. Serve with your favorite vegan chili, Thanksgiving dishes, or vegan barbecue! 

The post Easy Vegan Cornbread appeared first on Sweet Simple Vegan.

This Vegan Cornbread is an easy side dish that’s tall, fluffy, moist, and sweetened to perfection. Serve with your favorite vegan chili, Thanksgiving dishes, or vegan barbecue! 

stacked cornbread squares with butter on top
easy vegan cornbread slices with one on its side

Today, cornbread is a classic side dish recipe that’s loved by many. The traditional recipe has deep roots in Southern cuisine, but is traced back to the indigenous peoples and is first and foremost a Native American dish. After European settlers invaded the Americas during the colonial era, the original bread transformed from a flatbread-like recipe to a richer, fluffier version we’re more familiar with today.

It’s important to remember that there are two popular versions of cornbread in the United States today: Northern Cornbread and Southern Cornbread. Southern versions are typically made in a cast iron skillet with little to no sugar. Northern versions, on the other hand, are notably sweeter, often made with sugar or honey. 

This vegan version of traditional cornbread is sweeter, embodying the beloved cornbread of the northern states. So, if that’s your personal preference, let’s get baking! 

non-dairy milk, cornmeal, all purpose flour, dairy-free butter, salt, maple syrup, baking powder, baking soda, sugar, apple cider vinegar

Ingredients You’ll Need 

  • Cornmeal: For the best-textured cornbread recipe, we highly recommend using medium-ground or coarse cornmeal. We used yellow cornmeal, but white cornmeal is also great. 
  • Flour: Regular all-purpose flour creates the lightest, fluffiest cornbread. If you’d like to use whole wheat flour, we recommend using 50% whole wheat flour and 50% all-purpose white flour. If you used all-wheat flour, the cornbread would be very dense.  
  • Sugar: This recipe uses a combination of granulated sugar and maple syrup. The granulated sugar adds sweetness and helps tenderize the crumb. It also encourages the top of the cornbread to brown until golden. A couple tablespoons of maple syrup add richness and depth of flavor and help keep the cornbread moist. 
  • Leavening agents: You’ll need baking powder and baking soda to help the cornbread rise and become light and fluffy.  
  • Soy milk: This vegan cornbread recipe is made entirely egg-free. Protein-rich soy milk not only reacts well with apple cider vinegar to make a homemade buttermilk, but also adds enough structure to the batter so that an egg replacer is not needed. If you are allergic to soy, opt for alternative non-dairy milk such as almond, oat, or coconut milk.
  • Apple cider vinegar: This vinegar is used primarily to react with the soy milk and create homemade vegan buttermilk, but the acidity also reacts with the leavening agents and helps the batter rise and expand.
  • Vegan butter: Adds moisture, savoriness, and richness that yields a soft, fluffy texture. Opt for your favorite vegan butter, or if needed, replace the butter with your favorite baking oil, such as vegetable oil, melted coconut oil, or even olive oil.  
cornbread slice on a plate with a pat of butter melting on top

How to Make Vegan Cornbread

  1. Preheat oven to 400°F. Grease an 8×8” baking dish and line with parchment paper. Set aside.
  2. Make the vegan buttermilk. In a measuring cup or small mixing bowl, combine the non-dairy milk and apple cider vinegar. Whisk until combined and set aside for about 10 minutes to curdle. 
  3. Combine the dry ingredients. In a large mixing bowl, add the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk to combine. 
  4. Add the wet ingredients. Next, add in the vegan buttermilk, melted vegan butter, and maple. Whisk again until just combined. 
  5. Bake until golden brown. Pour the cornbread batter into the prepared baking dish lined with parchment paper. Using a spatula or the back of a spoon, spread the cornbread into a smooth, even layer. Bake for 20-25 minutes, or until the edges are browned and a toothpick inserted in the center of the cornbread comes out mostly clean with a few moist crumbs. 
  6. Serve. Allow the vegan cornbread to cool for at least 10 minutes before slicing and serving. Serve warm and enjoy with vegan butter and maple syrup.

Serving Suggestions 

When you think of cornbread, you likely think of a hearty bowl of chili, but a warm slice of vegan cornbread pairs well with virtually any vegan soup recipe. Think Tomato SoupVegan Broccoli Cheddar SoupWhite Bean SoupPumpkin ChiliHearty Lentil Soup, and more! 

Cornbread is also the perfect Thanksgiving recipe AND summer BBQ favorite (give it a try with our Barbecue TempehBarbecue Tofu SandwichesVegan Macaroni SaladColeslaw, and Vegan Mac and Cheese). It’s basically the ultimate side that won’t let you down no matter the season. 

Recipe FAQs

​Is this vegan cornbread gluten-free?

As written, this vegan cornbread recipe contains wheat-based all-purpose flour and is not gluten-free. If you follow a gluten-free and vegan diet, swap the all-purpose flour with your favorite cup for cup gluten-free all-purpose flour blend.

These gluten-free flour blends have the perfect gluten-free flour ratios that mimic the structure of a wheat-based flour. We use Bob’s Red Mill’s 1:1 Gluten-Free Flour Blend in many of our recipes with success! 

​How do I make this cornbread into cornbread muffins?

Preheat the oven to 350F and line a 12-cup muffin tin with cupcake or muffin liners. Divide the batter between the cups and bake for 17-20 minutes, or until the cornbread muffins are golden and a toothpick inserted in the center of the muffins comes out clean with just a few moist crumbs.   

Can I make this cornbread oil-free?

Using 1/4 cup of vegan butter helps to make the cornbread extra light and fluffy in texture and balances the sweetness well. If you are oil-free, replace the vegan butter with unsweetened applesauce. The final cornbread recipe will be more dense, but it will work well. 

overhead image of cornbread squares with butter on top

Storage and Freezing Instructions

Transfer the cooled cornbread to an airtight container and keep it at room temperature for 1-2 days or in the refrigerator for up to 4 days. 

This cornbread can also be frozen. For the best texture preservation, we recommend cutting the cornbread into individual slices and then wrapping each slice in plastic wrap. Place the individually wrapped cornbread slices together in a large freezer bag and freeze for 1-2 months.

This not only helps prevent freezer burn, but allows the cornbread to defrost quickly once transferred to room temperature. 

up close cornbread slice on parchment paper

More Vegan Side Dishes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Print
overhead image of cornbread squares with butter on top

Easy Vegan Cornbread Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 9 servings
  • Diet: Vegan

Description

This Vegan Cornbread is an easy side dish that’s tall, fluffy, moist, and sweetened to perfection. Serve with your favorite vegan chili, Thanksgiving dishes, or vegan barbecue!


Ingredients

  • 1¼ cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1¼ cups (200g) cornmeal
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup melted vegan butter
  • 2 tablespoons maple syrup

Equipment


Instructions

  1. Preheat oven to 400°F. Grease an 8×8” baking dish and line with parchment paper. Set aside.
  2. Make the vegan buttermilk. In a measuring cup or small mixing bowl, combine the non-dairy milk and apple cider vinegar. Whisk until combined and set aside for about 10 minutes to curdle. 
  3. Combine the dry ingredients. In a large mixing bowl, add the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk to combine. 
  4. Add the wet ingredients. Next, add in the vegan buttermilk, melted vegan butter, and maple. Whisk again until just combined. 
  5. Bake until golden brown. Pour the cornbread batter into the prepared baking dish lined with parchment paper. Using a spatula or the back of a spoon, spread the cornbread into a smooth, even layer. Bake for 20-25 minutes, or until the edges are browned and a toothpick inserted in the center of the cornbread comes out mostly clean with a few moist crumbs. 
  6. Serve. Allow the vegan cornbread to cool for at least 10 minutes before slicing and serving. Serve warm and enjoy with vegan butter and maple syrup.

Notes

  • Storage: Transfer the cooled cornbread to an airtight container and keep it at room temperature for 1-2 days or in the refrigerator for up to 4 days. 
  • Freezing: For the best texture preservation, we recommend cutting the cornbread into individual slices and then wrapping each slice in plastic wrap. Place the individually wrapped cornbread slices together in a large freezer bag and freeze for 1-2 months. This not only helps prevent freezer burn, but allows the cornbread to defrost quickly once transferred to room temperature.
  • Muffins: Preheat the oven to 350F and line a 12-cup muffin tin with cupcake or muffin liners. Divide the batter between the cups and bake for 17-20 minutes, or until the cornbread muffins are golden and a toothpick inserted in the center of the muffins comes out clean with just a few moist crumbs.   
  • Whole wheat flour: If you’d like to use whole wheat flour, we recommend using 50% whole wheat flour and 50% all-purpose white flour. If you used all-wheat flour, the cornbread would be very dense.  
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Oven

The post Easy Vegan Cornbread appeared first on Sweet Simple Vegan.

Vegan Eggs Benedict with Homemade Hollandaise

Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin just like you remember!

The post Vegan Eggs Benedict with Homemade Hollandaise appeared first on Sweet Simple Vegan.

Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin just like you remember!

Vegan Eggs Benedict Pour Shot with Hollandaise

I don’t know about you, but no matter what day it is, I’m always ready for a big vegan breakfast. During my omnivore days, ordering eggs benedict smothered with hollandaise sauce was my typical brunch go-to. 

One of the first vegan versions of the recipe I had the pleasure of trying was at Blossom in New York City. Their tofu Benedict was so spot on, I knew I had to bring my take of the plant-based version to the West Coast! 

I used our other “eggy” tofu breakfast recipes, like this Vegan Breakfast CasseroleTofu Scramble, and Tofu quiche recipes for flavor and texture inspiration. After some recipe testing, I’ve finally nailed an “eggy” tofu patty, plus a homemade vegan hollandaise that’s so creamy it will knock your socks off. 

So set aside the avocado toast and get ready to take your brunch menu to the next level!

vegan hollandaise sauce in a cup dripping ; lemon, vegan butter, almond milk, nutritional yeast, spices and tofu

Ingredients You’ll Need 

For the Eggy Tofu Patties:

  • Extra-firm tofu: Eggs Benedict is traditionally made with poached eggs. Instead, we’re using slices of extra firm tofu. With the right seasonings, it’s surprisingly a great vegan substitute.
  • Oil: Adds necessary fat and helps the flour and spices stick to the eggy tofu patties. We used olive oil, but any other neutral cooking oil of choice will work well.
  • Nutritional yeast: Adds a natural cheesy, umami flavor without adding any dairy. 
  • Spices: Kala namak (Indian black salt), garlic powder, onion powder, turmeric, and black pepper creates the perfect eggy seasoning. 
  • Flour: Helps coat the tofu and makes it lightly crispy. 

​For the Vegan Hollandaise Sauce:

  • Silken tofu and non-dairy milk: Traditional hollandaise sauce is made with a base of creamy egg yolks. To make this sauce vegan, we swapped the chicken eggs with a combination of silken tofu and non-dairy milk! For best results, use a rich non-dairy milk like creamy almond milk, soy milk, oat milk, or cashew milk. 
  • Lemon juice: Adds a bright, tangy flavor to balance the creaminess in the silken tofu.
  • Vegan butter: Adds richness, additional fat, and a buttery flavor to the creamy hollandaise sauce. Any vegan butter of choice works well – Earth Balance is a popular, widely available brand.
  • Dijon mustard: Enhances the tanginess in the hollandaise and adds depth of flavor. 
  • Spices: Garlic powder, turmeric, salt, cayenne pepper, kala namak, and black pepper add a subtle kick and boost of flavor to the sauce.  

Other Ingredients:

  • English muffins: Eggs Benedict is traditionally served on English muffins. Store-bought English muffins aren’t always vegan, but Dave’s Killer Bread sells vegan-friendly muffins. Alternatively, try a Homemade Vegan English Muffins recipe
  • Vegan ham slices: We’ve made this recipe using store-bought vegan ham slices from the brand Tofurky as well as our Homemade Seitan Ham Slices and both are great. Vegan Canadian bacon would also be great if you have access to any!
  • Other additions (optional): Steamed spinach (for an Eggs Florentine!), tomato slices, avocado, carrot lox, or fresh garnishes such as fresh dill, chives, or thinly sliced green onion.

Equipment Needed

Ingredients for vegan hollandaise ; lemon, vegan butter, almond milk, nutritional yeast, spices and tofu

How to Make Vegan Eggs Benedict

  1. Cut the tofu into thin slices. Cut the pressed tofu block into a square by slicing about an inch off the bottom. Turn the block on its side, then slice down the middle lengthwise in 1/4-1/2 inch increments, yielding 3-4 slices. These will act as the egg patties.
  2. Marinate the tofu. In a medium-large sized sealable container such as a Stasher bag, add the tofu slabs and coat both sides with olive oil. In a small bowl, combine all the spices and generously sprinkle over the tofu, covering both sides. Close the container and let the tofu marinate for about 15 minutes.
  3. Coat tofu in flour. After marinating, add all-purpose flour to a large plate. Dip each tofu patty into the flour, fully coating each side. Shake off any excess flour and set aside.
  4. Pan-fry the tofu patties. Heat a large pan over medium heat with a light coating of oil. Cook the tofu patties for about 4 minutes on each side or until golden brown. When ready, place the tofu on a paper towel-lined plate and set aside.
  5. Make the vegan hollandaise sauce. In a food processor, add all hollandaise sauce ingredients and process on high until completely smooth. If the sauce is too thick, add small amounts of water until the desired consistency is reached.
  6. Assemble. Place one-half of a toasted English muffin on your serving plate. Layer with a slice of vegan ham, steamed spinach, if using, a tofu patty, and a generous pour of vegan hollandaise sauce. Garnish with chives, dill, and/or green onions. Repeat with the remaining servings.
  7. Serve. Enjoy while warm, with additional sides as desired. 

Serving Suggestions 

Nothing says vegan brunch like Tofu Eggs Benedict! We love to serve this brunch classic alongside a few breakfast sides, such as breakfast potatoes or vegan potato hash, fresh fruit, vegan sausage or tempeh baconpan-fried asparagus, and a cup of coffee or tea

Vegan Eggs Benedict Close Up Shot with Hollandaise

Storage Instructions

Vegan eggs Benedict is best served fresh, but leftover “egg” patties and vegan hollandaise sauce will keep well in the refrigerator for up to 3 days.

Reheat tofu patties and hollandaise separately before assembling. 

A cut shot of a vegan quiche coming out of a pan

This recipe was part of our challenge series and this month we are all about breakfast (and brunch!). I made this vegan Benedict while Jasmine whipped up a delicious vegan quiche with spinach, artichokes, and a whole bunch of other goodness (pictured above). Make sure you check out her recipe and watch our Savory Vegan Breakfast Challenge where we go head to head.

More TOfu Breakfast Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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A close up shot of Vegan Eggs Benedict with Hollandaise

Vegan Eggs Benedict Recipe with Homemade Hollandaise


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5 from 6 reviews

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 4

Description

Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin just like you remember!


Ingredients

Eggy Tofu Patties

  • 1 (16 oz.) block extra firm tofu, pressed
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon kala namak (Indian black salt) 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 1/4 cup all-purpose flour

Hollandaise Sauce

  • 1/3 block silken tofu (about 4 oz.)
  • 1/3 cup non-dairy milk (we used almond milk)
  • 2 teaspoons lemon juice
  • 1 tablespoon vegan butter, melted
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Dash kala namak (Indian black salt) 
  • Dash black pepper

To assemble

  • 2 English muffins, toasted
  • 4 Vegan ham slices (we used Tofurky)
  • Chives, dill and/or green onions, finely chopped for garnish
  • Steamed spinach

Instructions

Eggy Tofu Patties

  1. Cut your tofu into squares by slicing about an inch off the bottom. Turn the block on its side then slice down the middle long ways in 1/4-1/2 inch increments. This will yield 3-4 slices depending on how thick you cut them. 
  2. In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
  3. In a separate small bowl combine all of the spices and mix them together. Generously sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
  4. Close the container and allow the tofu to marinate for about 15 minutes.
  5. Once the tofu is fully marinated, add all-purpose flour to a large plate. Dip each tofu patty into the all-purpose flour, fully coating each side. Shake off any excess flour and place onto the pan.
  6. Heat a large pan on medium heat lightly coated in oil. Cook the tofu patties for about 4 minutes on each side, or until the tofu is golden. 
  7. Once tofu patties are cooked, place them on a paper towel lined plate and set aside.

Hollandaise Sauce

  1. In a food processor, add in all ingredients and blend on high until you have a smooth sauce like consistency. If the sauce is too thick, add small amounts of water at a time until desired consistency is reached.

Assembly

  1. On a plate, place one half of an English muffin. Layering on a slice of vegan ham, steamed spinach, a tofu patty, and a generous pour of hollandaise sauce. Garnish with chives, dill and/or green onions. Repeat with the remaining 3 servings. Enjoy! 

Notes

Kala Namak, also known as “Indian black salt” or “Himalayan black salt”, is formed by heating Himalayan Pink Salt to extremely high temperatures and mixing it with Indian spices and herbs including harad fruit seeds which contain sulfur. It has a distinctive taste due to the sulfur, comparable to hard-boiled eggs.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Vegan

The post Vegan Eggs Benedict with Homemade Hollandaise appeared first on Sweet Simple Vegan.

Easy Vegan Crab Cakes with Tartar Sauce

This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer! 

The post Easy Vegan Crab Cakes with Tartar Sauce appeared first on Sweet Simple Vegan.

This vegan crab cake recipe is easy to make, bursting with flavor, and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer! 

two vegan crab cakes on a plate with a dollop of tartar sauce, garnished with parsley

Over the years we’ve gotten very creative when it comes to mimicking the texture of seafood. To date we’ve made Vegan Calamari and Vegan Scallops from oyster mushrooms, Vegan Tuna from chickpeas, and Smoked Salmon from carrots.

Today we’re recreating the flaky texture of crab meat with chickpeas and hearts of palm…say what?! It may sound obscure, but we promise this trio of ingredients works so well to recreate crab cakes you won’t be missing the real thing! 

chickpeas, panko breadcrumbs, bell peppers, heart of palm, green onions, garlic powder, celery, lemon juice, old bay seasoning, vegan mayo, salt, dijon mustard, parsley, nori, dill

Ingredients You’ll Need 

  • Vegan mayonnaise: Adds richness and creaminess to the overall flavor. 
  • Lemon juice: Adds acidity and helps to balance the richer flavors in the crab cakes.
  • Yellow mustard: Provides a tangy, slightly spice flavor that enhances the overall taste. Dijon mustard is a good substitute. 
  • Chickpeas: Provides the perfect texture and flavor for authentic looking and tasting crab cakes.
  • Hearts of palm: Another ingredient that mimics the texture of crab. Look for this ingredient in the canned vegetable aisle or International foods section in grocery stores. 
  • Fresh veggies: Fresh celery and red bell pepper adds a crisp freshness that balances the more rich and savory flavors. 
  • Dulse flakes: A key ingredient that adds a briny, ocean-like flavor to vegan seafood! 
  • Fresh herbs: Like the fresh celery and bell pepper, fresh parsley and fresh dill adds a bright pop of flavor and color.
  • Old Bay seasoning: Essential for its distinct savory, slightly spicy flavor that is perfect for seasoning vegan seafood. We also add garlic powder and black pepper to round out all the flavor.
  • Bread crumbs: Panko breadcrumbs are used to coat the crab cakes, creating a crispy, crunchy, golden brown exterior when pan-fried. If you are gluten-free, feel free to opt for gluten-free bread crumbs. 
vegan crab cakes on a platter with parsley and lemon

Equipment Needed

How to Make Vegan Crab Cakes

  1. Make the vegan crab meat. Add the chickpeas to a large bowl and mash them with a fork. Add the remainder of the ingredients, reserving 1/2 cup of the breadcrumb mixture for the next step, and mix until well combined.
  2. Form the crab cakes. Add about 1/2 cup of breadcrumbs onto a shallow plate. Place 2 tablespoons of the vegan crab cake mixture into your hands and roll to form a ball. Gently flatten to form a thick patty, about 1/3-1/2″ thick. Press each side of the crab cake in the breadcrumbs and set aside. Continue until all crab cakes are formed and coated in breadcrumbs. 
  3. Pan fry the crab cakes. ​Heat a large skillet over medium heat. Add 2 tablespoons of oil and warm through. Once hot, add in 3-4 crab cakes and pan fry for 3-4 minutes on each side, or until light golden brown and crispy. Transfer the cooked patties to a paper towel lined plate to absorb any excess oil. 
  4. Cool and serve. Let the vegan crab cakes cool until easy enough to handle, then serve while warm or at room temperature with vegan tartar sauce, fresh parsley, green onions, and fresh lemon wedges. Enjoy! 

Serving Suggestions 

We serve these crab cakes most often as a delicious vegan appetizer with Vegan Tartar Sauce, or other dipping sauces like Vegan Aioli or Cilantro Dill Cream Sauce.

If you prefer to enjoy them as a main dish, turn them into vegan crab cake sliders or pair them with a simple green saladpan fried asparagus, and/or roasted vegetables.

vegan crab cakes on a white plate with a slice of lemon and topped with tatar sauce and parsley

Storage Instructions

Vegan crab cakes are best enjoyed fresh while they’re hot and crispy, but leftovers will keep for up to 5 days in an airtight container in the refrigerator. 

vegan crab cakes on a platter with parsley and lemon

MOre Vegan Seafood Recipes YOu MAy Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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two vegan crab cakes on a plate with a dollop of tartar sauce, garnished with parsley

Vegan Crab Cakes Recipe with Tartar Sauce


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No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 20 minutes
  • Yield: 8 crab cakes

Description

This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!


Ingredients

  • 115 oz can chickpeas
  • 114 oz can heart of palm, drained
  • 1/2 red bell pepper, finely minced
  • 1/4 cup green onion, finely minced
  • 1 celery stalk, finely minced
  • 2 tablespoons fresh parsley, finely minced
  • 1 tablespoons fresh dill, finely minced
  • 1/2 sheet nori or 1 tablespoon dulse flakes
  • ½ teaspoon sea salt (+ more to taste)
  • 1 teaspoon old bay seasoning
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 2 tablespoons vegan mayo
  • 1 cup of panko bread crumbs, divided
  • Oil to fry

Serve with


Instructions

  1. To a large bowl, add in the chickpeas and mash with a potato masher or fork until a rough mixer is formed.
  2. Add all of the remaining ingredients but ½ cup of the breadcrumbs to the large bowl with the chickpeas and mix until uniform.
  3. Pour remaining 1/2 cup breadcrumbs onto a plate or shallow bowl.
  4. Scoop 3-4 tablespoons of mixture into your hands to form a ball, and then gently flatten it out to form a thick patty.
  5. Dip patties into breadcrumbs. Press each side of the patty in the bread crumbs and set it aside. Continue until you have formed and coated patties with all of the dough.
  6. Heat a large skillet over medium heat (about 2-3 minutes) with about 2 tablespoons of oil and line a large plate or pan with paper towels (to absorb the oil). You’ll know the oil and pan are ready when you add the crab cakes and they sizzle (you can test it out with a few breadcrumbs).
  7. Place about 3-4 patties on your pan, depending on the size. You want to be sure your pan is now overcrowded so you can flip the patties easily. Pan-fry the crab cakes for 3-4 minutes on each side, or until light golden brown. Try to flip them as minimally as possible (only once is ideal) to prevent them from breaking apart. Wipe the pan and add fresh oil when more patties are added.
  8. Transfer the cooked patties to the lined plate and cool until easy to handle.
  9. Cool and serve with a dollop of vegan tartar sauce and a sprinkle of fresh dill.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Nutrition facts label provided by Nutri Fox.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Easy Vegan Crab Cakes with Tartar Sauce appeared first on Sweet Simple Vegan.

Spring Orzotto (vegan)

Celebrate the abundance of spring produce with this Vegan Orzotto recipe! Orzo pasta, fresh asparagus and snap peas cooked to creamy perfection using a risotto-like method. Top with our vibrant sun-dried tomato sauce for a boost of rich and tangy flavor. 

The post Spring Orzotto (vegan) appeared first on Sweet Simple Vegan.

Celebrate the abundance of spring produce with this Vegan Orzotto recipe! Orzo pasta, fresh asparagus, and snap peas cooked to creamy perfection using a risotto-like method. Top with our vibrant sun-dried tomato pesto for a rich and tangy flavor boost. 

horizontal photo of spring orzotto in white bowl with sun dried tomato pesto

What is Orzotto?

close up photo of spring orzotto in white bowl with sun dried tomato pesto

Orzotto is a dish similar to the consistency and flavor of risotto but made with orzo pasta instead of arborio rice. Like our Vegan Mushroom Risotto and Creamy Vegan Risotto with Asparagus, this risotto-style dish cooks orzo pasta slowly in broth and aromatics until it has the perfect creamy texture. Then, to take the flavor to the next level, we’re serving this orzotto with fresh asparagus, crisp snap peas, and a drizzle of homemade sun-dried tomato pesto. 

If you love our Vegan Broccoli Cheddar Orzo, you’re going to love this seasonal vegan orzo recipe!

Main Ingredients You’ll Need 

labeled ingredients for sun dried tomato pesto: sundried tomatoes, ice water, dairy-free parmesan, oil, basil, garlic, lemon juice and salt

for the sun-dried tomato pesto (optional):

  • Sun-dried tomatoes: We recommend using sun-dried tomatoes packed in oil. Dry-packed sun-dried tomatoes will work, but they are less flavorful and must be rehydrated first. 
  • Nutritional yeast: Adds a natural cheesiness and boost of B vitamins without any dairy. You can also opt for vegan parmesan cheese, if desired. 
  • Lemon juice: Fresh lemon juice adds brightness and acidity and balances the richness in the olive oil.
  • Olive oil: Similar to making fresh pesto, this sun-dried tomato pesto is best made with high-quality extra virgin olive oil or avocado oil. 
  • Aromatics: Fresh basil and garlic cloves add freshness and depth of flavor that balances the sauce. 
labeled ingredients for spring orzotto: orzo, water, broth,basil, leeks, dairy-free parmesan, snap peas, lemon juice, asparagus, lemon peel, white wine, vegan butter, salt, garlic, and pepper

for the orzotto:

  • Broth: We used vegan chicken broth for a boost of umami-rich flavor, but any vegetable broth of choice will work well, too. 
  • Vegan butter: Melted vegan butter is used to sauté and infuse the aromatics with flavor. It also adds a rich creaminess to the final orzotto. If preferred, you can opt for a quality cooking oil, such as olive oil or avocado oil. 
  • Aromatics: You’ll need 1 leek, fresh garlic, and basil. Sautéed leeks add a mild onion flavor and subtle sweetness. 
  • Orzo: While often confused with rice, orzo is a type of pasta. When shopping for orzo, check the pasta section of your local grocery store.    
  • Lemon: You’ll need both fresh lemon juice and lemon peels for a bright, zesty flavor. 
  • White wine: Adds acidity, complexity, and depth of flavor, enhancing the richness of the final dish. For the best flavor, go with a dry white wine like Pinot Grigio, Sauvignon Blanc, or a dry Riesling. 
  • Spring vegetables: We used fresh asparagus spears and snap peas, but you can swap in any of your favorite spring vegetables or seasonal vegetables of choice. Green beans, broccoli florets, Brussels sprouts, cherry tomatoes, and dry varieties of mushrooms like shiitake mushrooms would work well. You can also fold in leafy greens like fresh baby spinach or baby kale for a boost of nutrition.
  • Vegan parmesan: Adds a boost of cheesiness and umami flavor. We typically use store-bought or homemade vegan parmesan cheese made from raw cashews.

Full ingredient measurements and step-by-step instructions are on the recipe card at the bottom of this post. 

Equipment Needed

How to Make Vegan Orzotto

  1. Prepare the sun-dried tomato pesto. ​Add the sun-dried tomato pesto ingredients to a high-speed blender, except the olive oil. Blend until a rough paste forms, scraping down the sides as needed. Continue blending while streaming in the olive oil. Blend until uniform but with a bit of texture left in the sauce. Set aside. 
  2. Simmer the broth. In a small pot, add the veggie broth and water and bring to a simmer. We will later add this to the pot with the orzo to cook the pasta until tender. 
  3. Sauté the leeks. In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks and 1/2 teaspoon of salt. Sauté until the leeks are softened slightly, about 3 to 4 minutes. 
  4. Add garlic, orzo, and lemon peels. First, add the minced garlic and sauté for another 2 minutes. Next, add the orzo and lemon peels and cook, stirring constantly, until the lemon peels are fragrant, about 2 minutes. 
  5. Add white wine. ​Stir in the white wine and cook until completely absorbed, about 2 minutes. When ready, you should no longer smell the alcohol. 
  6. Pour in the simmered broth mixture. ​To the large pot, add the broth mixture plus the remaining 1/2 teaspoon of salt. Stir together to combine. 
  7. Simmer for 8 minutes. ​Cover the pot and simmer for 8 minutes, stirring every 1 to 2 minutes. 
  8. Add asparagus. ​After 8 minutes, fold in the asparagus spears. Cover and continue cooking, stirring every 1-2 minutes, until the asparagus is tender. This took us about 8 minutes. 
  9. Add remaining ingredients. Remove the pot from the heat once the asparagus is tender and the orzo is al dente. Stir in the snap peas, lemon juice, vegan parmesan, basil, and remaining vegan butter until well combined and creamy. 
  10. Serve. Season with additional salt and black pepper to taste. Serve while hot with additional fresh basil, sun-dried tomato pesto, and a sprinkle of red pepper flakes or as desired. Enjoy! 

Serving Suggestions

This risotto-style dish is hearty enough to serve as a complete meal with a glass of white wine but pairs well with a light green salad or a simple side dish such as Vegan Garlic BreadPan-Fried Asparagus, and Vegan Dinner Rolls.

Recipe FAQs

Can I make this orzotto recipe oil-free?

​Yes. To make it oil-free, omit the sun-dried tomato pesto and replace the vegan butter in the orzotto with 1/4 cup of vegetable broth. Add additional splashes of broth as needed to prevent the leeks from burning to the bottom of the pot. 

Is orzotto gluten-free?

Traditional orzo is not gluten-free, as it is a wheat-based pasta. However, a gluten-free orzo can be swapped for a gluten-free version of this orzotto recipe. Avoid using another type of gluten-free pasta, or the dish’s texture will not be the same. 

Storage Instructions

Leftover orzotto will keep for up to 4 days when stored in an airtight container in the refrigerator. Reheat leftovers in the microwave in 30 second intervals or in a saucepan over medium-low heat until warmed through. 

Freezing is not recommended. Orzo pasta becomes grainy upon thawing. 

close up photo of spring orzotto in white bowl with sun dried tomato pesto

More Vegan Pasta Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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close up photo of spring orzotto in white bowl with sun dried tomato pesto

Spring Orzotto Recipe (Vegan)


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No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 45 minutes
  • Yield: About 6 servings
  • Diet: Vegan

Description

Celebrate the abundance of spring produce with this Vegan Orzotto recipe! Orzo pasta, fresh asparagus and snap peas cooked to creamy perfection using a risotto-like method. Top with our vibrant sun-dried tomato pesto for a boost of rich and tangy flavor.


Ingredients

Sun-dried tomato pesto

  • 1 cup sun-dried tomatoes, packaged in oil
  • ¾ cup fresh basil, packed
  • 2 cloves garlic, roughly chopped
  • 2 tbsp nutritional yeast or vegan parmesan
  • 1 tbsp lemon juice
  • ¼ cup ice cold water
  • ½ tsp salt
  • ½ cup olive oil

Orzotto

  • 4 cups water
  • 2 cups vegan chicken broth (or vegetable broth)
  • 4 tbsp vegan butter, divided
  • 1 leek, thinly sliced
  • 1 tsp salt, divided
  • 4 cloves garlic, minced
  • 1 lb orzo
  • 4 strips of lemon peel
  • ½ cup dry white wine
  • 1½ cups asparagus, trimmed and cut into 1-inch pieces
  • 1½ cups snap peas, thinly sliced
  • 2 tbsp lemon juice
  • ¼ cup vegan parmesan
  • ¼ cup fresh basil, chopped
  • Black pepper to taste

Equipment


Instructions

  1. Prepare the sun-dried tomato pesto. ​Add the sun-dried tomato pesto ingredients, except the olive oil, to a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed. Continue blending while streaming in the olive oil. Blend until uniform but with a bit of texture left in the sauce. Set aside.
  2. Simmer the broth. In a medium pot, add the veggie broth and water and bring to a simmer. We will later add this to the pot with the orzo to cook the pasta until tender.
  3. Sauté the leeks. In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks and 1/2 teaspoon of salt. Sauté until the leeks are softened slightly, about 3 to 4 minutes.
  4. Add garlic, orzo, and lemon peels. First, add the minced garlic and sauté for another 2 minutes. Next, add the orzo and lemon peels and cook, stirring constantly, until the lemon peels are fragrant, about 2 minutes.
  5. Add white wine. ​Stir in the white wine and cook until completely absorbed, about 2 minutes. When ready, you should no longer smell the alcohol.
  6. Pour in the simmered broth mixture. ​Add the broth mixture plus the remaining 1/2 teaspoon of salt. Stir together to combine.
  7. Simmer for 8 minutes. ​Cover the pot and simmer for 8 minutes, stirring every 1 to 2 minutes.
  8. Add asparagus. ​After 8 minutes, fold in the asparagus spears. Cover and continue cooking, stirring every 1-2 minutes, until the asparagus is tender. This took us about 8 minutes.
  9. Add remaining ingredients. Remove the pot from the heat once the asparagus is tender, and the orzo is al dente. Stir in the snap peas, lemon juice, vegan parmesan, basil, and remaining vegan butter until well combined and creamy. Season with additional salt and black pepper to taste.
  10. Serve. Serve while hot with additional fresh basil, sun-dried tomato pesto, and a sprinkle of red pepper flakes or as desired. Enjoy!

Notes

  • Sun-dried tomato pesto: Can be made in advance and stored in the refrigerator. You can use the oil in which the tomatoes were stored and supplement with olive oil as needed.
  • Lemon peel: Will soften during cooking and be edible once the orzotto is done, but you can remove it before serving if you desire!
  • Storage: Will keep for up to 4 days when stored in an airtight container in the refrigerator.
  • Reheating: Microwave in 30-second intervals or in a saucepan over medium-low heat until warmed through. 
  • Freezing: Not recommended. Orzo pasta becomes grainy upon thawing.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Stovetop

The post Spring Orzotto (vegan) appeared first on Sweet Simple Vegan.

Vegan Birria Tacos

These vegan birria tacos are our meatless take on the popular Mexican recipe. Made with a homemade birria broth, meaty oyster mushrooms, and gooey vegan cheese all folded inside corn tortillas dipped in broth. Serve with onion, cilantro, and additional broth for dipping!

The post Vegan Birria Tacos appeared first on Sweet Simple Vegan.

These vegan birria tacos are our meatless take on the popular Mexican recipe. They ar = e made with homemade consomé, meaty oyster mushrooms, and gooey vegan cheese, all folded inside corn tortillas dipped in broth. Serve with onion, cilantro, and additional broth for dipping! 

vegan birria tacos up close
dipping vegan birria tacos in consume

What is Birria?

Birria is a traditional Mexican dish, particularly popular in Jalisco. The traditional recipe typically uses goat meat or beef slow-cooked with various spices, dried chiles, herbs, and aromatics until the meat is tender. Birria is often enjoyed during celebratory events such as weddings, holidays, and festivals. In addition to being enjoyed as tacos, it can also be enjoyed in a Mexican stew, similar to Pozole Rojo (Mexican Hominy Stew).

Of course, the authentic Mexican dish is not vegan. But today, we’re sharing our vegan version of birria tacos and a slightly altered (faster!) cooking method. It’s a bit more involved than most of our vegan taco recipes, but if you prepare the consumé and taco “meat” in advance, you can enjoy fresh vegan birria tacos in minutes! 

garlic, oyster mushrooms, ancho chiles, chiles de arbol, guajillo chiles, onion, bay leaves, tomatoes, broth, salt, apple cider vinegar, cinnamon, chili powder, coriander, cumin seeds, black peppercorns, oregano

Ingredients You’ll Need to Make Vegan Birria Tacos 

for the birria broth (consumé): 

  • Dried chiles: For the homemade sauce, you will need dried guajillo chiles, dried ancho chiles, and dried chiles de arbolThese are easiest to find at your local Mexican market or from online retailers like Amazon. 
  • Aromatics: White onion and fresh garlic cloves create a flavorful foundation to the sauce.
  • Tomatoes: Roma tomatoes (plum tomatoes) add a subtle yet tangy acidity that balances the richer flavors. They also have denser flesh and lower seed content, which keeps the birria sauce from being too runny.
  • Spices: Black peppercorns, Mexican Oregano, cumin seeds, chili powder, coriander, cinnamon, and salt add warmth, depth, and complexity to the sauce, elevating its overall flavor. 
  • Broth: Traditional birria sauce is often made with beef, so we opted for vegan beef broth. You can also opt for vegetable broth if needed. 
  • Apple cider vinegar: Adds a boost of acidity and brightness, helping to balance the warm spices and rich flavors in the “meat” filling!

for the filling:

  • Oil: You’ll need oil to sauté the mushrooms. We used vegetable oil, but olive oil or avocado oil will also work.  
  • King oyster mushrooms: These unique mushrooms make for a great meat substitute as they have a meaty texture similar to shredded beef. We are usually able to pick these up at regular grocery stores, but if not, check your local Asian markets. They often carry oyster mushrooms!

for assembly:

  • Tortillas: Corn tortillas are the traditional choice for birria tacos. Corn tortillas are more hearty and hold up better when dipped and fried in birria broth than soft flour tortillas. 
  • Vegan cheese: Adding a sprinkle of cheese turns these birria tacos into vegan quesabirria tacos! Any vegan mozzarella cheese shreds will work, so use your favorite brand. 

Equipment Needed

How to Make Vegan Birria Tacos 

1. Make the Birria Sauce (Birria Broth) 

  1. Boil the chiles, aromatics, and tomatoes. Add the dried chili peppers, onion, garlic, and tomatoes to a large saucepan over medium-high heat. Cover with water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes. 
  2. Transfer to a blender. Reserve 1 cup of the cooking liquid before straining the rest. Transfer the chiles, onion, garlic, and tomatoes to a high-speed blender. Add the spices (besides the bay leaves), apple cider vinegar, and the reserved cup of cooking liquid. Blend until smooth. 
  3. Strain and simmer. Strain the blended birria sauce back into the saucepan using a fine mesh sieve. Add the vegan beef broth and bay leaves and simmer for 45 minutes to 1 hour over medium heat. 

2. Prepare the vegan birria Taco Filling

Note: If you are preparing the birria sauce on the same day as the taco filling, begin to prepare the filling when the sauce has about 15 minutes left to simmer. 

  1. Sauté the shredded mushrooms. Heat vegetable oil in a large skillet over medium heat. Add half of the mushrooms and cook, stirring occasionally, for 5 minutes, or until the mushrooms lightly brown. Add the remaining mushrooms and cook for another 5 minutes. 
  2. Add the sauce. Add 1 cup of the birria sauce mixture and cook, stirring occasionally, until the liquid reduces and the mixture becomes jammy, about 8-10 minutes. Add additional salt to taste, as needed.

3. Assemble the Birria Tacos

  1. Prepare the frying pan. Heat a large pan or skillet over medium heat and brush with oil. 
  2. Dip the tortilla. Dip one corn tortilla into the hearty sauce. Both sides should be coated but not soggy. 
  3. Add the birria filling. Immediately place the dipped tortilla onto the hot pan. On one side of the tortilla, add the vegan mozzarella cheese and mushroom filling. 
  4. Cook until crispy. Fold the other half of the tortilla over the filling. press down with the spatula and cook until crispy and golden brown on each side, about 2-3 minutes. Remove from the pan. 
  5. Repeat the process! Repeat the assembly process with the remaining ingredients until all of the tortillas are used if you’ve run out of birria taco filling. 
  6. Serve. Serve tacos immediately while hot with finely diced onion, freshly chopped cilantro, and a squeeze of fresh lime. Dip in the remaining birria broth and enjoy! 
horizontal image of vegan birria tacos on wooden platter with a side of consume

Serving Suggestions 

In addition to dipping in the remaining broth, this vegan birria recipe is delicious along with pickled vegetablesfresh salsaguacamolerefried beans, and Spanish rice

You also can’t go wrong serving Mexican beverages like Horchata or Classic Margaritas!

vegan birria tacos with filling spilling out on wooden platter

Storage Instructions

Leftover birria taco ingredients are best stored separately – keep the sauce, tortillas, meat, and toppings in separate airtight containers. Then, right before enjoying, heat each component and assemble! 

When kept in an airtight container, ingredients will keep for up to 5 days. 

vegan birria in cast iron skillet

More Vegan Taco Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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tacos lined on wooden platter

Vegan Birria Tacos Recipe


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No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 2 hours 10 minutes
  • Diet: Vegan

Description

These vegan birria tacos are our meatless take on the popular Mexican recipe. Made with a homemade birria broth, meaty oyster mushrooms, and gooey vegan cheese all folded inside corn tortillas dipped in broth. Serve with onion, cilantro, and additional broth for dipping! 


Ingredients

Sauce:

  • 5 dried guajillo chiles, ends trimmed and de-seeded
  • 4 dried ancho chiles, ends trimmed and de-seeded
  • 2 dried chiles de arbol, ends trimmed and de-seeded
  • ½ white onion
  • 6 cloves garlic
  • 3 roma tomatoes
  • 5 whole black peppercorns
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin seeds (or ½ tsp ground cumin)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ¼ teaspoon cinnamon
  • 1 tablespoon apple cider vinegar
  • 3 cups vegan beef broth
  • 2 bay leaves

Filling:

  • 3 tablespoons vegetable oil
  • 1.5 pounds oyster mushrooms, shredded

Assembly:

  • Corn tortillas
  • Vegan mozzarella cheese
  • White onion, finely diced
  • Fresh cilantro, chopped
  • Lime juice

Instructions

Make the Birria Sauce (Birria Broth)

  1. Prepare your peppers. Remove stems and seeds from peppers and discard. 
  2. Boil the chiles, aromatics, and tomatoes. Add the dried chili peppers, onion, garlic, and tomatoes to a large saucepan over medium-high heat. Cover with water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes.
  3. Transfer to a blender. Reserve 1 cup of the cooking liquid before straining the rest. Transfer the chiles, onion, garlic, and tomatoes to a high-speed blender. Add the spices (besides the bay leaves), apple cider vinegar, and the reserved 1 cup of cooking liquid. Blend until smooth.
  4. Strain and simmer. Strain the blended birria sauce back into the saucepan using a fine mesh sieve. Add the vegan beef broth and bay leaves and simmer for 45 minutes to 1 hour over medium heat.

Prepare the Filling

Note: If you are preparing the birria sauce on the same day as the taco filling, begin to prepare the filling when the sauce has about 15 minutes left to simmer.

  1. Sauté the shredded mushrooms. Heat vegetable oil in a large skillet over medium heat. Add half of the mushrooms and cook, stirring occasionally, for 5 minutes, or until the mushrooms lightly brown. Add the remaining mushrooms and cook for another 5 minutes.
  2. Add the sauce. Add 1 cup of the birria sauce mixture and cook, stirring occasionally, until the liquid reduces and the mixture becomes jammy, about 8-10 minutes. Add additional salt to taste, as needed.

Assemble the Tacos

  1. Prepare the frying pan. Heat a large pan or skillet over medium heat and brush with oil.
  2. Dip the tortilla. Dip one corn tortilla into the hearty sauce. Both sides should be coated but not soggy.
  3. Add the birria filling. Immediately place the dipped tortilla onto the hot pan. On one side of the tortilla, add the vegan mozzarella cheese and mushroom filling.
  4. Cook until crispy. Fold the other half of the tortilla over the filling, press down with the spatula, and cook until crispy and golden brown on each side, for about 2-3 minutes. Remove from the pan.
  5. Repeat the process! Repeat the assembly process with the remaining ingredients until all of the tortillas are used if you’ve run out of birria taco filling.
  6. Serve. Serve tacos immediately while hot with finely diced onion, freshly chopped cilantro, and a squeeze of fresh lime. Dip in the remaining birria broth and enjoy!

Notes

  • Leftover birria taco ingredients are best stored separately in airtight containers. Right before enjoying, heat each component and assemble!  When kept in an airtight container, ingredients will keep for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 55 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mexican

The post Vegan Birria Tacos appeared first on Sweet Simple Vegan.

Vegan Mushroom Carnitas

Make restaurant-worthy mushroom carnitas at home with just 10 ingredients and about 30 minutes of time. Juicy shredded oyster mushrooms sautéed in a simple citrus marinade then broiled until crispy on the edges. Enjoy this vegan carnitas recipe in tacos, burrito bowls, nachos, and more! 

The post Vegan Mushroom Carnitas appeared first on Sweet Simple Vegan.

Make restaurant-worthy mushroom carnitas at home with just 10 ingredients and about 30 minutes of time. Juicy shredded oyster mushrooms sautéed in a simple citrus marinade, then broiled until crispy on the edges. Enjoy this vegan carnitas recipe in tacos, burrito bowls, and nachos! 

close up horizontal photo of vegan mushroom carnitas tacos in platter with limes

If you’ve never experienced the magic of oyster mushroom recipes, you’re in for a treat! In addition to being the perfect meat substitute in sandwichesclam chowdersiopao asado, and scallop recipes, shredded oyster mushrooms make a fantastic pulled pork texture, perfect for recreating recipes like Mexican carnitas. 

Unlike portobello or shiitake mushrooms, which are better suited for vegan burger substitutes and vegan bacon, shredded King oyster mushrooms have unique, long mushroom stems. These stems have a firmer, chewier texture that resembles shredded meats like pork carnitas. And unlike jackfruit, oyster mushrooms have a mild flavor that’s easier to work with (no brininess!). Perfect for quick and easy vegan tacos

king oyster mushrooms, onion, oregano, coriander, cumin, salt, brown sugar, lime, orange, broth, garlic

Ingredients You’ll Need for these Mushroom carnitas

  • King oyster mushrooms: Also known as King trumpet mushrooms, these mushrooms have a great texture that mimics the texture of traditional carnitas. They can be harder to find than your standard cremini mushrooms, but they are in the same grocery store section. If not, check your local Asian markets—they often carry oyster mushrooms.  
  • Oil: This is used to brown the onions and mushrooms and adds additional flavor to the taco “meat.” We used vegetable oil, but you can also use olive or avocado oil. 
  • Onion and garlic: These aromatics add depth of flavor and a subtle sweetness that balances the mushrooms’ earthy, umami flavor. 
  • Broth: We used vegetable broth, but you can also use vegan chicken broth, if you prefer. 
  • Citrus juice: A combination of orange and lime juice adds a sweetness and zesty citrus flavor that balances the more decadent flavors with a bright acidity. 
  • Sugar: A bit of brown sugar helps to caramelize the mushrooms and onions and enhance their rich, umami flavor. 
  • Spices: You’ll need a simple blend of ground cumin, oregano, coriander, and an optional bay leaf. 

Equipment Needed

carnitas tacos in platter with limes

​How to Shred Oyster Mushrooms 

If you’ve never worked with oyster mushrooms, you might be wondering…how do I prepare them? There are a few simple ways to shred them into thin, bite-sized pieces. 

  1. Shred with a fork. Drag a fork down the stem of the mushroom. Using light pressure, the mushroom should begin to shred into long, thin pieces. For a helpful visual, watch this tutorial. We like to leave the mushroom cap on to give us something to hold on to as we shred! 
  2. Cut into thin strips. The fork method is the most popular, but it can be time-consuming. Cut the mushroom into thin match-like strips if you’re short on time. Do your best to cut them to a similar thickness so they cook through evenly.

How to Make Mushroom Carnitas

  1. Prep the carnitas marinade. In a medium bowl, add the vegetable broth, orange juice, lime juice, brown sugar, garlic, oregano, cumin, coriander, and 1/2 teaspoon of salt. Whisk together until combined and set aside. 
  2. Sauté the onions. Heat the oil in a large skillet over medium heat. Once warm, add the onion and remaining 1/2 teaspoon of salt. Sauté for about 6 minutes, or until the onions begin to brown. 
  3. Brown the mushrooms. Add the mushrooms and cook, stirring occasionally, for another 5 minutes or until they are lightly brown. 
  4. Preheat oven to 425°F.
  5. Add the marinade. After 5 minutes, add the prepared sauce and mix. Simmer, stirring occasionally, until the liquid reduces and the marinade thickens into a jammy consistency, about 8-10 minutes. 
  6. Bake. Transfer the shredded mushrooms to a baking sheet and spread out evenly. Bake for 10-12 minutes, until the mushrooms begin to char lightly and develop crispy edges. 
  7. Serve. Enjoy these mushroom tacos while warm in corn tortillas with your favorite toppings, or as desired. 

Mushroom Carnitas Serving Suggestions 

We often enjoy Mushroom Carnitas as a taco filling with warm tortillas, fresh cilantro, chopped white onion, and a squeeze of lime. It’s also delicious wrapped in a burrito, in a burrito bowl, on top of vegan nachos, or turned into a savory Mexican torta! 

If you’re looking for a few additional Mexican-inspired sides and beverages that pair well with mushroom carnitas, you might enjoy these simple recipes: 

Storage Instructions

Leftover mushroom carnitas will be kept for up to 4 days in an airtight container in the refrigerator. Oyster mushroom recipes don’t tend to freeze well due to the high water content in the mushrooms.

close up horizontal photo of tacos in platter with limes

More Vegan Taco Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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close up photo of vegan mushroom carnitas tacos in platter with limes

Vegan Mushroom Carnitas Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sweet Simple Vegan

Description

Make restaurant-worthy mushroom carnitas at home with just 10 ingredients and about 30 minutes of time. Juicy shredded oyster mushrooms sautéed in a simple citrus marinade then broiled until crispy on the edges. Enjoy this vegan carnitas recipe in tacos, burrito bowls, nachos, and more!


Ingredients

  • 1 lb king oyster mushrooms, shredded
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 1 teaspoon salt, divided
  • ½ cup vegetable broth
  • Juice of 1 orange, about ⅓ cup
  • Juice of 1 lime, about 1 tbsp
  • 1/4 cup brown sugar
  • 6 cloves garlic, minced
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • Optional: 1 large bay leaf

Equipment


Instructions

  1. Prep the carnitas marinade. In a medium bowl, add the vegetable broth, orange juice, lime juice, brown sugar, garlic, oregano, cumin, coriander, 1/2 teaspoon of salt and optional bay leaf. Whisk together until combined and set aside.
  2. Sauté the onions. Heat the oil in a large skillet over medium heat. Once warm, add the onion and the remaining 1/2 teaspoon of salt. Sauté for about 6 minutes, or until the onions begin to brown.
  3. Brown the mushrooms. Add the mushrooms and cook, stirring occasionally, for another 5 minutes or until they are lightly brown.
  4. Preheat oven to 425°F.
  5. Add the marinade. After 5 minutes, add the prepared sauce and mix. Simmer, stirring occasionally, until the liquid reduces and the marinade thickens into a jammy consistency, about 8-10 minutes.
  6. Bake. Transfer the shredded mushrooms to a baking sheet and spread out evenly. Bake for 10-12 minutes, until the mushrooms begin to char lightly and develop crispy edges.
  7. Serve. Enjoy these mushroom tacos while warm in corn tortillas with your favorite toppings, or as desired.

Notes

  • Storage: Leftover mushroom carnitas will be kept for up to 4 days in an airtight container in the refrigerator.
  • Freezing: Oyster mushroom recipes don’t tend to freeze well due to the high water content in the mushrooms.

The post Vegan Mushroom Carnitas appeared first on Sweet Simple Vegan.

Barbecue Tempeh

This Barbecue Tempeh is easily one of our favorite ways to prepare tempeh! We’ll show you an easy way to remove tempeh’s bitter taste, pan-fry to golden perfection, then coat in a Homemade Vegan Barbecue Sauce that’s smoky, sweet and tangy.

The post Barbecue Tempeh appeared first on Sweet Simple Vegan.

This Barbecue Tempeh is easily one of our favorite ways to prepare tempeh! We’ll show you an easy way to remove tempeh’s bitter taste, pan-fry to golden perfection, then coat in a Homemade Vegan Barbecue Sauce that’s smoky, sweet and tangy. 

barbecue tempeh in black pan
barbecue tempeh on white plate

If it’s your first summer as a vegan, don’t worry about missing out on delicious BBQ classics. We’ve been eating a plant-based diet for over a decade now (read our vegan stories here), and we’ve figured out how to recreate all of our favorite childhood recipes—BBQ included! 

While it’s true that summer cookouts are heavily associated with grilling meats, this easy BBQ tempeh recipe is just one example of how you can enjoy a meaty, high-protein, plant-based alternative.

Just like our popular Filipino Barbecue and Grilled BBQ Tofu Skewers, the flavor of these barbecue tempeh strips is so spot on, so you won’t miss out on anything. It’s a simple recipe made in a frying pan, so everyone can make it regardless of the season. 

Once you’re hooked on tempeh, you have to try our homemade tempeh bacon and Italian-seasoned tempeh. It’s as good as our favorite tofu recipes but with a firmer bite! 

labeled ingredients for barbecue tempeh: tempeh, oil and barbecue sauce

Ingredients You’ll Need 

You need just 3 simple ingredients to make this barbecue tempeh recipe: 

  • Tempeh: Any brand of plain tempeh will work well in this recipe. If you are gluten-free, watch out for tempeh brands made with added barley or other gluten-containing grains. 
  • Oil: Any neutral-tasting cooking oil will work well. We typically use extra-virgin olive oil, avocado oil, or vegetable oil. Refined coconut oil will work, too (make sure it is odorless!).
  • Barbecue sauce: We like to use our Homemade Vegan Barbecue Sauce in this barbecue tempeh recipe, but you can use any store-bought BBQ sauce. 

Equipment Needed

How to Make Barbecue Tempeh 

  1. Slice the tempeh into strips. First, slice the tempeh into 1/2-inch thick strips.
  2. Steam the tempeh. Place the tempeh pieces in a steamer basket overtop a saucepan with a few inches of water. Bring the water to a boil. cover, and steam the tempeh for 10 minutes. 
  3. Pan fry. Heat a frying pan or large skillet over medium or medium-high heat, depending on your stovetop. Heat 1 1/2 tablespoons of cooking oil until warmed through and simmering (a few minutes). Arrange the tempeh slices in the pan in a single layer. Cook the tempeh for 3 1/2 to 4 1/2 minutes until nicely golden brown on the bottom side. 
  4. Flip and cook for 3 more minutes. Flip each piece of tempeh individually, then cook on the second side for 3 more minutes or until seared on the other side. 
  5. Coat with barbecue sauce. Pour in the barbecue sauce and cook for 1 to 2 minutes or until the tempeh is well coated and simmering. 
  6. Enjoy. Remove the tempeh from the heat and let cool for a few minutes before serving. 

Grill Method 

If you’d like to make this tempeh on the grill for that extra BBQ grill flavor, preheat the grill and cast iron skillet (or similar grill-safe pan) on the grill grates until hot. While the grill preheats, steam the tempeh on the stovetop for 10 minutes. 

When ready, add the cooking oil to the skillet and heat until warm. Pan-fry the tempeh as usual, browning on all sides. Add in the barbecue sauce and cook for another 1 to 2 minutes or until the tempeh is well coated. Enjoy! 

Note: We have not tested placing an entire block of tempeh directly on the grill grates. It may work similarly to our Grilled BBQ Tofu and Filipino Barbecue, but tempeh is more prone to breakage than tofu. If you decide to give it a try and experience good results, let us know! 

barbecue tempeh in black pan

Serving Suggestions 

Barbecue tempeh can be served as a protein alongside your favorite vegan summer side dishes. It pairs perfectly with our Classic Vegan Macaroni SaladVegan ColeslawWatermelon Mojito SaladGrilled Corn, and My Mom’s Famous Vegan Potato Salad

We also love it stuffed in a BBQ sandwich, chopped up on top of a BBQ pizza, added to grain bowls, or served as a saucy appetizer with extra Homemade BBQ SauceVegan Ranch, or Honey Mustard for dipping! 

Storage Instructions

Leftover BBQ tempeh will keep for up to 4 days in an airtight container in the refrigerator or up to 2 months in the freezer. Reheat in the microwave or in a hot skillet over medium heat until warmed through again. Add extra BBQ sauce as needed. 

barbecue tempeh on white plate

Quick Tips

  • Don’t skip the steam! One of the biggest complaints about tempeh is that it is overly bitter. This flavor results from the fermentation process, but steaming it for 10 minutes mutes this bitter flavor, making the tempeh taste much more neutral and mellow. Trust us – you don’t want to skip this step! 
  • Use a cast iron skillet. ​To get a nice brown on the outside of the tempeh strips, it’s essential to use oil and higher heat. We’ve made this BBQ tempeh in both a ceramic pan and a cast iron skillet, and the cast iron skillet was the clear winner. It allows for a more even browning and withstands higher heat much better than ceramic. 
  • Use a quality BBQ sauce. Since this BBQ tempeh is made with just 3 ingredients, the flavor of the barbecue sauce shines, so be sure to use a good one with a well-bodied depth of flavor. If the BBQ sauce falls short in flavor, the final tempeh recipe will, too. 
strips of barbecue tempeh with broccoli and rice in white bowl

More Vegan Tempeh Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Print
barbecue tempeh on white plate

Barbecue Tempeh Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: About 3 servings
  • Diet: Vegan

Description

This Barbecue Tempeh is easily one of our favorite ways to prepare tempeh! We’ll show you an easy way to remove tempeh’s bitter taste, pan-fry to golden perfection, then coat in a Homemade Vegan Barbecue Sauce that’s smoky, sweet and tangy.


Ingredients

  • 1 (8-ounce) block of tempeh
  • Cooking oil
  • ½ to cup barbecue sauce

Equipment


Instructions

  1. Slice the tempeh into strips. First, slice the tempeh into 1/2-inch thick strips.
  2. Steam the tempeh. Place the tempeh pieces in a steamer basket overtop a saucepan with a few inches of water. Bring the water to a boil, cover, and steam the tempeh for 10 minutes. Drain and set aside.
  3. Pan fry. Heat a frying pan or cast iron skillet over medium or medium-high heat, depending on your stovetop. Heat 1 1/2 tablespoons of cooking oil until warmed through and simmering (a few minutes). Arrange the tempeh slices in the pan in a single layer. Cook the tempeh for 3 1/2 to 4 1/2 minutes until nicely golden brown on the bottom side.
  4. Flip and cook for 3 more minutes. Flip each piece of tempeh individually, then cook on the second side for 3 more minutes or until seared on the other side.
  5. Coat with barbecue sauce. Pour in the barbecue sauce and mix through. Cook for 1 to 2 minutes or until the tempeh is well coated.
  6. Enjoy. Remove the tempeh from the heat and let cool for a few minutes before serving.

Notes

  • Storage: BBQ tempeh will keep for up to 4 days in an airtight container in the refrigerator.
  • Freezing: Freeze for up to 2 months.
  • Reheating: Microwave or heat in a hot skillet over medium heat until warmed through again. Add extra BBQ sauce as needed.
  • Grilling: Preheat the grill and cast iron skillet (or similar grill-safe pan) on the grill grates until hot. While the grill preheats, steam the tempeh on the stovetop for 10 minutes. Add the cooking oil to the skillet and heat until warm. Pan-fry the tempeh as usual, browning on all sides. Add the barbecue sauce and cook for 1 to 2 minutes or until the tempeh is well coated. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Stovetop