Author: Nora

Grilled Tofu

a pile of grilled tofu pieces on a black plate.This Grilled Tofu recipe marinates thick slabs of tofu in a delicious marinade before they’re charred to perfection on the grill. It’s an easy way to cook tofu and one of the best plant proteins for grilling season! Take your tofu from blah to yum! with my Perfect Fried Tofu, Crispy Baked BBQ Tofu, Air…

a pile of grilled tofu pieces on a black plate.

This Grilled Tofu recipe marinates thick slabs of tofu in a delicious marinade before they’re charred to perfection on the grill. It’s an easy way to cook tofu and one of the best plant proteins for grilling season!

Take your tofu from blah to yum! with my Perfect Fried Tofu, Crispy Baked BBQ Tofu, Air Fryer Tofu, and Crispy Baked Tofu recipes as well.

a pile of grilled tofu pieces on a black plate.

Introducing my new favorite way to cook tofu: on the grill! This recipe will show you how to make tofu taste amazing using a simple marinade and a hot grill. Who knew it could be so easy?

The blocks of tofu are sliced into wide and thick slabs and then dunked in a savory marinade made from 5 pantry staples. The tofu soaks in those wonderful flavors for a few hours before it’s fired on the grill. From the gorgeous grill marks to the classic barbecue flavors to the endless ways to enjoy them, these grilled tofu steaks are too good to pass up!

Pair them with all of your grilling season go-to’s, like my Sticky BBQ Tempeh Ribs, Vegan Veggie Kebabs, the Best Veggie Burgers, and more.

Why you’ll love this grilled tofu recipe

  • Golden on the outside, meaty on the inside – The high heat gives the marinated tofu steaks irresistible golden grill marks on the outside while the inside stays tender and meaty.
  • An easy summer protein – Make in advance and fire the pieces on the grill anytime you need an easy and delicious plant protein for your summer dinners.
  • The easiest and most delicious marinade – Like my Marinated Tofu recipe, I marinated the tofu slices in a 5-ingredient marinade to give them rich and savory flavors.

How to grill tofu

Find the complete recipe with measurements in the recipe card below.

Press the blocks of tofu for at least 30 minutes. Meanwhile, whisk the soy sauce, avocado oil, seasoned rice vinegar, sesame oil, and garlic powder together in a small bowl.

Pro tip: Use extra firm or super firm tofu for this recipe! Softer varieties, like medium or soft tofu, will crumble and fall through the grill grates.

Slice the tofu block into thick slices and place them in a large shallow dish or large ziplock bag. Pour the marinade over the tofu, then cover the dish or seal the bag and leave it to marinate in the fridge.

Take the tofu slabs out of the marinade and place them on a preheated grill. Grill the tofu on both sides until golden brown grill marks appear. When done, transfer the grilled tofu steaks to a platter and cover them with aluminum foil to keep them warm.

Before serving, simmer the reserved marinade in a saucepan until it thickens slightly, then pour it over the tofu. Enjoy!

Tofu sticking to grill?

There are a few tricks to get your tofu to release easily from the grill (or a grill pan).

  1. Use only extra-firm or even super-firm tofu. And press extra-firm tofu to get rid of excess water.
  2. Use oil on the grill, and in the marinade.
  3. Don’t attempt to move the tofu for several minutes, until marks form and it cooks long enough on one side. This helps it to release easily. Use a fork to slowly and carefully pop them off to release the tofu from the grill without tearing. Don’t roughly handle the tofu with tongs, or it may fall apart and rip.
rectangular tofu pieces and a marinade in a large ziplock bag.

Frequently asked questions

Do I have to press the tofu?

Yes, pressing the water out of the tofu blocks is a crucial step. Pressed tofu not only has a firmer and meatier texture but also absorbs flavors more easily. 

To press the tofu, either use a tofu press or wrap each block in a few paper towels, place a plate or pan on top, and put a couple of heavy books on top of that. The only way to avoid pressing tofu is to use the super firm variety in a vacuum pack.

How long should you marinate tofu?

I recommend marinating the tofu for at least 1 hour at room temperature or in the refrigerator overnight. Basically, the longer you marinate, the more flavorful they’ll be. Just don’t go over the 24-hour mark or else the tofu will start to crumble.

How long does it take to grill tofu?

Depending on how thick you slice the tofu, each piece should need to cook for about 5 to 7 minutes per side on a medium-high heat grill. The tofu is grilled perfectly when you see golden brown grill marks.

What goes well with grilled tofu steaks?

All of your summer favorites! Once they’re slathered in the marinade or barbecue sauce, I like to serve the tofu with my Vegan Broccoli Salad, Vegan Potato Salad, and Vegan Baked Beans on the side. Some grilled vegetables, like zucchini, corn, and bell peppers, would be amazing, too.

You can also repurpose the grilled tofu and serve it on top of a salad or grain bowl, layer it in a sandwich, or fold it in a veggie wrap for more protein and flavor. The sky’s the limit!

a pile of grilled tofu pieces on a black plate.
a pile of grilled tofu pieces on a black plate.
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Grilled Tofu

This Grilled Tofu recipe marinates thick slabs of tofu in a delicious marinade before they’re charred to perfection on the grill. It’s an easy way to cook tofu and one of the best plant proteins for grilling season!
Course Side Dish
Cuisine Asian-inspired
Prep Time 15 minutes
Cook Time 15 minutes
Pressing and marinating 1 hour 30 minutes
Total Time 2 hours
Servings 4 servings
Calories 335kcal
Author Nora Taylor

Ingredients

  • (2) 14.5 ounce blocks extra-firm tofu or super firm
  • 1/2 cup low sodium soy sauce or tamari
  • 1/4 cup avocado oil or canola oil
  • 6 tablespoons seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon garlic powder
US Customary – Metric

Instructions

  • Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 30 minutes, or up to an hour.
  • In a small bowl, whisk the soy sauce, avocado oil, seasoned rice vinegar, sesame oil and garlic powder to combine.
  • Slice the tofu into thick slices, about 4 slices per block of tofu. Place in a large shallow dish (or large ziplock type bag), then pour the marinade over the tofu.
  • Cover and place in the refrigerator to marinate for at least 1 hour, or even overnight. The longer you marinate, the more flavor. But I wouldn't go over 24 hours.
  • Preheat an outdoor grill (or indoor grill pan) over medium-high heat and lightly oil. Remove the tofu from the marinade (but keep it nearby) and place on the hot grill. Cook for about 5-7 minutes on each side until golden brown marks appear. Turn with a metal spatula or fork, carefully loosening the tofu from the grate. Cook 5-7 minutes on the other side, then transfer to a platter and cover to keep warm.
  • If desired, pour the reserved marinade into a saucepan and simmer for about 3 minutes. Pour as much as desired over the tofu for even more flavor and serve.

Notes

  1. Use only extra-firm tofu that has been pressed well, OR the super firm variety (which does not need pressing).
  2. May use gluten free tamari for gluten free grilled tofu.
  3. Another vegetable oil works in place of avocado, like vegetable, canola or even olive oil.
  4. Leftover tofu keeps in the refrigerator for 4-5 days.

Nutrition

Serving: 1of 4 servings | Calories: 335kcal | Carbohydrates: 7g | Protein: 21g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Sodium: 1156mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 268mg | Iron: 3mg

Vegan Strawberries and Cream Scones

close up on a baked strawberry scone topped with vanilla glaze.These Vegan Strawberries and Cream Scones are so flaky, moist, and have fresh strawberries and cream in every bite! An easy one-bowl recipe to make for breakfast or brunch. For more quick and easy vegan scones, check out my recipes for Vegan Blueberry Scones, Peach Scones, and Vegan Pumpkin Scones. Strawberries bring me so much…

close up on a baked strawberry scone topped with vanilla glaze.

These Vegan Strawberries and Cream Scones are so flaky, moist, and have fresh strawberries and cream in every bite! An easy one-bowl recipe to make for breakfast or brunch.

For more quick and easy vegan scones, check out my recipes for Vegan Blueberry Scones, Peach Scones, and Vegan Pumpkin Scones.

baked strawberry scones topped with vanilla glaze on a wire rack.

Strawberries bring me so much joy in the summertime, which is why I add them to so many recipes! From vegan strawberry cheesecake to muffins to pie and beyond, the burst of juicy sweetness from the fresh berries instantly brings a smile to my face.

So, it’s no surprise that I’m bringing fresh strawberries and buttery vegan scones together in these Vegan Strawberries and Cream Scones!

The scones, with an oh-so-buttery and flaky crumb, are loaded with fresh strawberries and drizzled with a creamy vanilla glaze on top. They’re a wonderfully moist and decadent treat to enjoy for special summer breakfasts or brunches, or whenever you need to use up an abundance of fresh strawberries. Plus, the scones are easy to make in one bowl with baking staples, so they’re sure to become a summer staple!

Why you’ll love these vegan strawberry scones

  • A sweet and flaky summer scone – Like my Easy Vegan Strawberry Shortcake, this recipe brings the classic summer pairing of fresh strawberries and cream together in one decadent and buttery vegan scone.
  • A great way to use fresh strawberries – Put those fresh summer strawberries to use in these vegan strawberry scones! They’re one of my favorite strawberry treats, along with these Strawberry Rolls and Strawberry Cheesecake Crumble Bars.
  • An easy one-bowl treat – A handful of vegan baking staples are mixed together in one bowl to make this easy vegan scone recipe.
unbaked vegan strawberry scones on a baking sheet.

How to make vegan strawberry and cream scones

Find the complete recipe with measurements in the recipe card below.

Whisk the flour, baking powder, salt, and sugar together in a large bowl. Cut in the cold vegan butter with a pastry cutter until the dough resembles coarse crumbs.

Gently stir in the vegan cream (or milk) and vanilla until the dough is shaggy. Finish by gently folding in the strawberries.

The dough will be a bit wet at this point but that’s okay! If the strawberries are hard to incorporate, use your hands to work them into the dough.

Transfer the dough to a lightly floured surface and knead until it comes together. Use your hands to flatten the dough into a circle, about 1-inch thick.

Tip: Lightly flour your hands to prevent the dough from sticking to your fingers.

Cut the dough into 8 pieces and place each piece onto a lined baking sheet. Place the baking sheet with the scone dough in the fridge for 30 minutes.

Bake the vegan strawberry scones until they’re lightly golden brown on top. Set them aside to cool.

baked vegan strawberry scones on a baking sheet.

Meanwhile, make the vanilla glaze by whisking the sugar, cream, and vanilla together in a small bowl until smooth.

Drizzle the vanilla glaze over the scones once they’re completely cooled, then enjoy!

Instead of the glaze, feel free to decorate the scones with turbinado sugar, strawberry jam, or vegan whipped cream.

baked vegan strawberry scones on a wire rack.

Frequently asked questions

Can I make vegan strawberry scones with frozen strawberries?

Yes, frozen strawberries should work well. Don’t thaw the strawberries before adding them to the dough or else they’ll bleed and turn the dough pink.

Can they be made gluten-free?

I haven’t tried it, but a lot of readers have made my Blueberry Scones with a quality gluten-free flour mix and had good results. It should work just as well here.

Do I have to chill the scone dough?

Yes, I highly recommend chilling the scone dough for at least 30 minutes in the fridge before baking. This way, the butter in the dough can harden to yield a buttery and flaky crumb. Chilling will also help the dough firm up slightly so the scones won’t spread as much while they bake.

Can I make the vegan scone dough ahead of time?

Sure. Shape the scone dough pieces as normal, place them on the baking sheet, and cover them with a layer of plastic wrap. Place the dough in the fridge overnight, then bake the next morning to start your day with fresh and buttery scones.

Can I freeze vegan strawberries and cream scones?

Yes, strawberry scones freeze very well! I would leave the icing off so it isn’t too runny after it thaws. To freeze the scones, let them cool completely before wrapping each one in plastic wrap. Place them in a freezer-safe container or ziplock bag and freeze for up to 3 months.

close up on a baked strawberry scone topped with vanilla glaze.
close up on a baked strawberry scone topped with vanilla glaze.
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Vegan Strawberries and Cream Scones

These Vegan Strawberries and Cream Scones are so flaky, moist, and have fresh strawberries and cream in every bite! An easy one-bowl recipe to make for breakfast or brunch.
Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 25 minutes
Chilling time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 scones
Calories 378kcal
Author Nora Taylor

Ingredients

Strawberry Scones

  • 2 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup cold vegan butter
  • 3/4 cup vegan cream or plant milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups diced or sliced fresh strawberries

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons vegan cream
  • 1/2 teaspoon pure vanilla extract
US Customary – Metric

Instructions

  • Line a large baking sheet with parchment paper (or spray pan with non-stick spray.)
  • In a large bowl, whisk together the flour, baking powder, salt and sugar.
  • Add the cold vegan butter in slices or cubes, and use a pastry cutter, fork or your hands if needed to work the butter into the dry ingredients. It should resemble coarse crumbs. You can also do this in a food processor.
  • Pour in the vegan cream (or milk) and vanilla, and stir until just combined. It will still be a shaggy dough at this point. Fold in the strawberries, gently. The dough will become a bit wet; that's okay. Use your hands if needed to get the strawberries incorporated the best you can.
  • On a lightly floured surface, knead the dough a few times until it comes together, gently. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick. Push the strawberries into the dough if they are falling off. The dough will become sticky and wet, but that's okay. Just handle it gently.
  • Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
  • Using a spatula, place the scones onto the prepared baking sheet. Place the baking sheet in the refrigerator if possible, for 30 minutes. This way the won't spread as much when they bake.
  • While the scones chill, preheat the oven to 400 degrees F.
  • After 30 minutes of chilling in the refrigerator, place in the oven and bake for 23-27 minutes, until lightly golden brown on top. Transfer to a wire cooling rack.
  • While the scones are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, cream and vanilla until smooth.
  • Once the scones have cooled, drizzle with the glaze and serve. Enjoy!

Notes

  1. I like Ripple brand half and half for vegan cream, but there are others that work just as well. Try to find an unsweetened version, or use something like full fat oat milk or soy milk.
  2. For gluten free scones, try a quality gluten free flour mix.
  3. You can use a different fruit, such as blueberries, raspberries or other fruit. Chocolate chips are good too.
  4. Instead of the vanilla glaze, try serving with my best Vegan Whipped Cream.

Nutrition

Serving: 1of 8 scones | Calories: 378kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 243mg | Potassium: 291mg | Fiber: 2g | Sugar: 29g | Vitamin A: 543IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 3mg

Vegan Fruit Tart

close up on a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.This eye-catching Vegan Fruit Tart features rows of glistening glazed fruit layered over a decadent custard in a homemade sweet tart crust. A fancy dessert for any occasion!  Treat yourself to more elegant vegan desserts, like my Vegan Creme Brulee, Vegan Pain au Chocolat, and Vegan Strawberry Cheesecake. Would it shock you if I told…

close up on a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.

This eye-catching Vegan Fruit Tart features rows of glistening glazed fruit layered over a decadent custard in a homemade sweet tart crust. A fancy dessert for any occasion! 

Treat yourself to more elegant vegan desserts, like my Vegan Creme Brulee, Vegan Pain au Chocolat, and Vegan Strawberry Cheesecake.

a vegan fruit tart topped with rows of glazed berries, kiwi, and mango.

Would it shock you if I told you this Vegan Fruit Tart recipe is quite simple to make, even for beginner bakers? It’s true! From the buttery crust to the vegan custard to the glazed fruit, this impressive dessert is practically foolproof and an instant hit on any occasion.

A classic French fruit tart has three layers: (1) a buttery shortbread crust (pâte sucrée), (2) a creamy custard filling (crème pâtissière), and (3) rows of fresh fruit. My vegan version features all three but swaps the butter, milk, and eggs for vegan-friendly alternatives (all of which are easy to find in most grocery stores!). 

The result? A decadent, elegant, and sweet dessert to enjoy during the summer or year-round.

Why you’ll love this dairy-free fruit tart

  • A classic French dessert made vegan – This vegan tart looks and tastes like it was made in a French bakery, but ditches the dairy and eggs for simple plant-based ingredients.
  • Simple yet fancy and elegant – What’s not to love about rich pastry cream and fresh fruit layered in a sweet and easy-to-make tart crust? No one will be able to resist a slice.
  • Perfect for summer – Rows of fresh berries, kiwi, and mango make this refreshing dessert a perfect choice for your summer celebrations.

How to make a vegan fruit tart

Find the complete recipe with measurements in the recipe card below.

To make the crust, cream the butter, sugar, and salt together in the bowl of a stand mixer until creamy. Mix in the applesauce, then the flour. The dough should be clumpy when it’s done.

Knead the dough a few times and form it into a ball. Transfer it to a lightly floured surface and roll it out into a circle using a rolling pin. Lay the dough in a lightly greased 9.5-inch tart pan.

Freeze the crust for at least 30 minutes (this will prevent it from shrinking in the oven).

Afterward, bake the crust until it’s lightly golden. Set it aside to cool.

vegan custard in a vegan tart crust on top of a wire rack.

To make the custard, start by whisking the milk and cornstarch in a medium pot until smooth. Add the sugar and heat over medium heat.

Heat to a simmer and whisk constantly until the mixture thickens. Take it off the heat and stir in the vanilla*. 

*You can customize the flavor of the custard and vegan tart using any of the flavor variations recommended in my Vegan Custard recipe!

Pour the custard into the cooled tart crust. Cover the custard with a layer of plastic wrap and place it in the fridge for at least 2 to 4 hours or overnight.

To assemble the mixed fruit tart, take the crust out of the tart pan and place it on a serving platter. Arrange the sliced fruit over the custard in your desired pattern and brush the top with the apricot jam glaze. 

Chill the tart until you’re ready to serve, then slice and enjoy!

a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.

Frequently asked questions

What kind of fruit should I use on a fruit tart?

Personally, I love layering a fruit tart with soft and juicy fruits, like strawberries, blueberries, blackberries, raspberries, peaches, nectarines, cherries, mangoes, and/or kiwi. They’re easy to slice into and complement the vanilla custard beautifully! 

I don’t recommend using fruits with a high water content, like melon or citrus, because they’ll water down the custard. Also, avoid sliced apples and bananas, as they tend to brown very quickly.

How do you make mini vegan fruit tarts?

Make the fruit tart as normal, but assemble the crust, custard, and fruits in four 4-inch mini tart pans. Now everyone will have their own tart! For the crust, bake only for 15-20 minutes.

Can the crust be made gluten-free?

I haven’t tested a gluten-free version of the tart crust, so I’m unsure if gluten-free flour will work or not. Instead, try making it with the gluten-free oat-almond crust from my Baked Cashew Cheesecake recipe.

Can I make a fruit tart ahead of time?

Yes! The tart can be assembled, covered in a layer of plastic, and kept in the refrigerator for up to 1 day before serving.

You can also make the custard 1 to 2 days in advance and keep it in an airtight container in the fridge. The ball of sweet tart dough can be wrapped in a layer of plastic and kept in the fridge for 1 to 2 days as well.

a vegan fruit tart topped with rows of glazed berries, kiwi, and mango.
close up on a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.
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Vegan Fruit Tart

This eye-catching Vegan Fruit Tart features rows of glistening glazed fruit layered over a decadent custard in a homemade sweet tart crust. A fancy dessert for any occasion! 
Course Dessert
Cuisine French
Prep Time 25 minutes
Cook Time 35 minutes
Chilling time 2 hours
Total Time 3 hours
Servings 8 slices
Calories 345kcal
Author Nora Taylor

Ingredients

Sweet Tart Crust

Custard

Fruit Topping

  • 4 cups fresh cut fruit, such as strawberries, blueberries, blackberries, raspberries, mango, peaches, kiwi*
  • 1/4 cup apricot jam
US Customary – Metric

Instructions

Make the tart crust

  • In a bowl using an electric mixer, or stand mixer with paddle attachment, cream the butter, sugar and salt together until creamy, about 2 minutes.
  • Mix in the applesauce, then add the flour and mix until incorporated. The dough will be rather clumpy. Use your hands to lightly knead the dough and form it into a ball inside the bowl.
  • Lightly spray a 9.5 inch tart pan with non-stick spray. Remove the ball of dough from the bowl and place on a lightly floured surface. Roll the dough out, large enough to fit the pan.
  • Transfer the dough to the pan and adjust with your hands to fit snuggly. Trim excess dough.
  • Place the tart pan with the unbaked crust in the freezer for 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. After 30 minutes, remove the pan from the freezer and place on a baking sheet (for easy handling). Bake in the center rack of the oven for 23-26 minutes, until lightly golden. Let cool completely on a wire rack.

Prepare custard

  • Once the crust is mostly cooled to room temperature, make the custard.
  • Whisk the oat milk and cornstarch in a medium pot until smooth.
  • Turn the heat to medium and add the sugar. Bring to a simmer and whisk, constantly, for about 5 minutes, until thickened.
  • Remove from heat and stir in the vanilla.
  • Pour the custard into the cooled tart crust. Place a layer of plastic wrap directly touching the top of the custard to prevent a film from forming. Place in the refrigerator to chill for 2-4 hours or even overnight.

Assemble

  • Remove the tart ring and transfer the tart to a serving platter. Arrange the fruit over the cream in your desired design or pattern.
  • Place the apricot jam in a small microwave safe bowl and add 1 tablespoon of water. Microwave for about 30 seconds and stir. If chunky, strain it to remove chunks of apricot. Use a pastry brush to lightly brush the fruit with the apricot glaze.
  • Chill until ready to serve.

Notes

  1. Do not use fruits with high water content like melon or citrus. Also avoid apples and bananas as they will turn brown quickly.
  2. If you want the fruit to stick better, brush a light layer of the apricot jam/water over the top of the custard, then stick on the fruit. Otherwise it slides off rather easily, especially certain fruits like blueberries.
  3. For gluten free, you can try substituting a gluten free flour mix, or use the crust from this baked cashew cheesecake, which is gluten free.
  4. Alternative to cornstarch? Try arrowroot or tapioca starch.

Nutrition

Serving: 1of 8 servings | Calories: 345kcal | Carbohydrates: 60g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 204mg | Potassium: 182mg | Fiber: 3g | Sugar: 33g | Vitamin A: 718IU | Vitamin C: 43mg | Calcium: 124mg | Iron: 2mg

Fruit Salad

close up on a fruit salad on a white serving plate.The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing. For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly…

close up on a fruit salad on a white serving plate.

The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.

For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly Popsicle Recipes while you’re here.

fruit salad on a white serving plate with two spoons.

I don’t know about you, but me and my family are all about fresh fruit in the summertime. We’ll take any excuse to add fresh strawberries, juicy peaches, or ruby red cherries to almost anything we eat, like these Strawberry Rolls or this Cherry Galette!

This fruit salad is an incredibly easy side dish or breakfast made with glistening berries, kiwi, cherries, peaches, and mint leaves. The simple agave and lime dressing is the perfect finishing touch and balances the fruit’s tart and sweet flavors beautifully. Treat yourself to a scoop for breakfast or dessert, with your favorite summer mains, or whenever you’re craving a sweet and healthy snack.

Why this is the best fruit salad recipe

  • Tastes like summer – This simple summer fruit salad is made with the best fruit summer has to offer, like fresh berries, cherries, peaches, and kiwi!
  • The best dressing – A simple 3-ingredient agave lime dressing balances every bite with its sweet-zesty flavors.
  • Always quick and easy! Slice the fruit, toss it in the dressing, and enjoy. It’s the easiest breakfast, side dish, or dessert you can enjoy all summer long.
the ingredients for a fruit salad in a large white bowl.

Variations

There are no rules when it comes to fruit salad recipes, so feel free to make this version your own! You can use your favorite fruits, use what you already have in the fridge, or add any of these suggestions:

  • More stone fruit – Turn this into a stone fruit salad by swapping some of the berries for more stone fruits, AKA any fruit with a pit or “stone” in the middle. Apricots, nectarines, or plums would all be delicious! Check out this list of stone fruits from AllRecipes for even more ideas.
  • Add pears or apples – Diced green or red Anjou pears and Honeycrisp apples will give this salad a tart and crunchy bite.
  • Add melon – Like watermelon, cantaloupe, or honeydew!
  • For a tropical twist – Mix in diced mango, pineapple, or bananas.
  • Instead of kiwi – Use green or purple grapes. 
  • Creamy vegan fruit salad – Stir 2 or 3 dollops of vegan yogurt or vegan Cool Whip with the lime agave dressing for a creamy twist.
  • Use lemons – Feel free to swap the limes for lemons in the dressing.
fruit salad on a white serving plate with two spoons.

Frequently asked questions

Can I make a fruit salad with frozen fruit?

You can technically make a fruit salad with frozen fruit, but I don’t recommend it. Frozen fruit becomes soggy and watery after it thaws, making your salad very messy with unbalanced flavors. Instead, save the frozen fruit for a fruit smoothie or a fruit crumble.

What can I serve with a summer fruit salad?

Summer side dishes don’t get better than this summer fruit salad! It adds a sweet, tart, and juicy bite alongside other classic summer dishes, like veggie burgers, BBQ tempeh ribs, grilled vegan kebabs, and watermelon arugula salad.

Or, if you’d rather enjoy it for breakfast, pair it with non-dairy yogurt and homemade granola for an easy vegan fruit parfait. Any leftovers would be really tasty served on top of vegan pancakes or waffles!

Can I make it ahead of time?

Yes, you can prepare the salad 1 day before serving. Slice and chop the fruits and store them in separate airtight containers in the fridge. When it’s time to eat, toss the fruit with the dressing and serve.

How do I store leftover fruit salad?

The leftover fruit salad will stay fresh for about 3 days when stored in an airtight container in the fridge. Any longer and the fruit will start to soften and make the salad soggy and watery.

close up on a fruit salad on a white serving plate.
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Fruit Salad

The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 Servings
Calories 105kcal
Author Nora Taylor

Ingredients

  • 1 pound fresh strawberries, hulled and sliced
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 2 peaches, sliced or mango
  • 3/4 cup cherries, pitted and halved
  • 4 kiwis, peeled and chopped
  • 1/4 cup chopped fresh mint optional

Dressing

  • 1/4 cup agave or pure maple syrup
  • zest of 2 limes about 2 teaspoons
  • 2 tablespoons fresh lime juice
US Customary – Metric

Instructions

  • Add all fruit and mint to a large bowl.
  • Whisk the dressing ingredients in a small bowl, then pour over the fruit and toss to coat.
  • Serve immediately. Fruit salad will keep in the refrigerator for 3 days or so. You can also chop the fruit 1 day in advance, then make the dressing and toss right before serving.

Notes

  1. Feel free to switch up the fruits depending on what you have and like.
  2. You can add a few dollops of vegan yogurt or vegan cool whip topping for a creamy twist.

Nutrition

Serving: 1of 8 servings | Calories: 105kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 282mg | Fiber: 4g | Sugar: 19g | Vitamin A: 191IU | Vitamin C: 76mg | Calcium: 32mg | Iron: 1mg

Edamame Salad with Peanut Sauce

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal! If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala. I’m tofu’s #1 fan…

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!

If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

I’m tofu’s #1 fan but edamame is quickly becoming one of my favorite sources of plant-based protein! Other than being loaded with plant protein, fiber, vitamins, and minerals, these soybeans are also incredibly versatile. I love tossing them in a salad, stir fry, soup, noodle dish, or any meal that needs a boost of protein and texture.

But when I want to make them the star of the show, I’ll turn to this Edamame Salad with Peanut Sauce. This easy meal is made by tossing edamame, crunchy vegetables, and chopped nuts in an easy 5-Minute Peanut Sauce. It takes minutes to put together and is so light and refreshing!

Serve it as a protein-packed side dish with dinner, bring it to a potluck, or make it for a refreshing Thai-inspired lunch to enjoy throughout the week.

Why you’ll love this vegan edamame salad

  • Wonderful Thai-inspired flavors – I can’t get enough of the refreshing and crunchy veggies in this salad, but it’s the Thai-inspired peanut sauce that makes every bite addictive!
  • High-protein lunch or side dish – The edamame packs this simple lunch or side with over 15 grams of plant protein per serving.
  • Quick and easy to make – Just toss the veggies in the 5-minute peanut sauce, and you’re done!

How to make edamame salad

Find the complete recipe with measurements in the recipe card below.

Cook or thaw the edamame according to the package instructions, then rinse it under cold water. Pat the edamame dry and transfer it to a large bowl along with the other salad ingredients.

Time-saving tip: Buy pre-shredded cabbage, carrots, and kale to save on prep time.

ingredients for edamame salad in a large white bowl.

Whisk all of the peanut sauce ingredients together in a bowl until smooth. Stir in a little warm water to thin the consistency, if needed.

Pour the peanut sauce over the salad, toss to coat, and top with more chopped nuts. 

Chill the salad in the fridge for an hour, then enjoy!

the ingredients for edamame salad covered in peanut sauce in a large white bowl.

Serving suggestions

I love this edamame salad because you can enjoy it as a protein-rich lunch throughout the week or on the side of more Asian-inspired recipes, like Vegan Pad Thai, Thai Peanut Noodles, or Vegan Stir Fry.

You can even turn it into a main dish! Toss the salad with 2 cups of cooked quinoa, white or brown rice, or rice noodles to make it even heartier. Feel free to add baked tofu or marinated tempeh for extra protein, too.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

Frequently asked questions

What can I use instead of peanut butter?

Make the sauce with cashew butter, almond butter, sunflower seed butter, or your favorite nut butter instead of peanut butter.

Can it be made nut-free?

You can make this edamame salad without nuts, although the flavors will be a little different. Omit the chopped nuts from the salad (or replace them with sunflower seeds) and make the sauce with seed butter, like sunflower seed butter or tahini.

Do I have to cook frozen edamame?

It depends. Sometimes, frozen shelled edamame is pre-cooked before it’s frozen and is safe to eat after thawing. Other varieties are packaged raw and should be cooked first. Either way, I recommend boiling the edamame rather than simply thawing it so it’s tender-crisp in the salad.

Can I serve the salad without chilling it in the fridge?

Yes, you can serve the salad right away, although I found that the flavors are more complex, balanced, and delicious when it’s chilled before serving.

How do you store the leftovers?

Transfer the dressed salad to an airtight container and store it in the refrigerator for 3 to 4 days. I don’t recommend freezing the leftovers because the textures and flavors won’t be as fresh after thawing.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.
a large batch of Edamame Salad with Peanut Sauce on a white serving platter.
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Edamame Salad with Peanut Sauce

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
Course Salad
Cuisine Thai-inspired
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 315kcal
Author Nora Taylor

Ingredients

Edamame Salad

  • 16 ounces frozen shelled edamame
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cups chopped kale
  • 1/4 cup chopped cilantro optional
  • 1/2 cup chopped peanuts or cashews

Peanut Sauce

US Customary – Metric

Instructions

  • Cook or thaw the edamame according to package instructions. Rinse under cold water.
  • Add the edamame to a large bowl, along with all other salad ingredients.
  • In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth. Whisk in a little warm water if it's too thick.
  • Pour the sauce over the salad and toss until well combined.
  • Sprinkle more chopped nuts on top, if desired. Cover and chill in the refrigerator for at least an hour before serving, if possible.

Notes

  1. The salad keeps in the refrigerator for 3-4 days.
  2. You can add 2 cups of cooked quinoa, rice or rice noodles for a heartier salad.

Nutrition

Serving: 1of 6 servings | Calories: 315kcal | Carbohydrates: 27g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 402mg | Potassium: 730mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 3mg

Vegan Strawberry Cheesecake Crumble Bars

close up on a pile of Vegan Strawberry Cheesecake Crumble Bars.Craving strawberry cheesecake AND strawberry crumble? These Vegan Strawberry Cheesecake Crumble Bars have the best of both worlds! Rich, creamy, and sweet, they’re a wonderful dessert for any celebration. Have the best strawberry season ever with these cheesecake bars, as well as my Easy Vegan Strawberry Shortcake, Vegan Strawberry Cupcakes, and Strawberry Rolls recipes! These…

close up on a pile of Vegan Strawberry Cheesecake Crumble Bars.

Craving strawberry cheesecake AND strawberry crumble? These Vegan Strawberry Cheesecake Crumble Bars have the best of both worlds! Rich, creamy, and sweet, they’re a wonderful dessert for any celebration.

Have the best strawberry season ever with these cheesecake bars, as well as my Easy Vegan Strawberry Shortcake, Vegan Strawberry Cupcakes, and Strawberry Rolls recipes!

close up on a pile of Vegan Strawberry Cheesecake Crumble Bars.

These Vegan Strawberry Cheesecake Crumble Bars are like a strawberry cheesecake and strawberry crumble mash-up. The goodness of both crowd-pleasing summer baked goods goes into these bars, making each one delightfully sweet, creamy, rich, and fruity.

To make them, a creamy yet light and airy vegan cheesecake filling is poured over a graham cracker crust before it’s topped with strawberries and a sweet crumble topping. The bars are baked until lightly golden, then placed in the fridge to set. Slice ‘em up after a few hours and enjoy!

These bars are especially perfect when you don’t want to make an entire cheesecake. The recipe makes approximately 12 bars, so there’s enough for everyone at the get-together or summer celebration! Or, store them for later and enjoy one whenever a craving hits.

Why you’ll love these strawberry cheesecake bars

  • Two great desserts come together – The creamy richness of vegan cheesecake is combined with sweet, fruity, and lightly crisp strawberry crumble in these delicious cheesecake crumble bars.
  • Celebrate strawberry season – With fresh strawberries in every bite, they’re a must-make during summertime, AKA strawberry season!
  • Perfect for a crowd – Pass these handheld cheesecake bars around at the pool party, baby shower, July 4th celebration, or any occasion.
an unbaked batch of Vegan Strawberry Cheesecake Crumble Bars in a square baking tin.

How to make vegan strawberry cheesecake crumble bars

Find the complete recipe with measurements in the recipe card below.

Stir the graham cracker crumbs, melted vegan butter, and sugar together in a medium bowl until it resembles moist crumbs. Press them into the bottom of a square baking pan.

Next, beat the vegan cream cheese in the bowl of a stand mixer until smooth. Beat in the coconut cream, sugar, cornstarch, vanilla, and lemon juice until creamy and smooth. Pour the filling over the crust in the pan, then top it with the diced strawberries.

Stir the flour, brown sugar, and melted vegan butter together in a small bowl to make the crumble. Sprinkle it over the strawberries.

Bake the crumble cheesecake bars until the cheesecake filling is set but still slightly jiggly. Set the bars aside to cool, then place them in the fridge for at least 4 hours or overnight. 

an baked batch of Vegan Strawberry Cheesecake Crumble Bars in a square baking tin.

Once they’re cool and fully set, slice them into squares and enjoy!

To make these bars completely irresistible, drizzle the homemade strawberry sauce from my Vegan Strawberry Cheesecake recipe or add a dollop of vegan whipped cream on top right before serving.

sliced Vegan Strawberry Cheesecake Crumble Bars on a piece of parchment paper.

Frequently asked questions

Do I have to use strawberries?

Nope! Feel free to make these bars with fresh raspberries, blackberries, blueberries, or pitted and sliced stone fruit, like cherries, plums, or peaches, instead.

What kind of vegan cream cheese should I use?

I found that Tofutti and Miyoko’s vegan cream cheese worked best in this recipe. Just like in my Vegan Cheesecake recipe, Violife and Trader Joe’s vegan cream cheese do not work here and will likely make the filling very soupy.

Can they be made gluten-free?

Sure. Make the crust with the almond crust from my Cashew Cheesecake recipe or replace the graham cracker crust with gluten-free graham crackers or gluten-free ginger cookies. For the crumble, use gluten-free flour instead of regular all-purpose flour.

How do you store cheesecake crumble bars?

For the best results, serve the bars after the filling has set or else the crumble will start to lose its crisp texture and become soggy. If you end up with leftover cheesecake bars, you can wrap them individually in plastic and store them in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

a Vegan Strawberry Cheesecake Crumble Bar with a bite removed.
close up on a pile of Vegan Strawberry Cheesecake Crumble Bars.
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Vegan Strawberry Cheesecake Crumble Bars

Craving strawberry cheesecake AND strawberry crumble? These Vegan Strawberry Cheesecake Crumble Bars have the best of both worlds! Rich, creamy, and sweet, they’re a wonderful dessert for any celebration.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
5 hours
Total Time 6 hours
Servings 16 bars
Calories 294kcal
Author Nora Taylor

Ingredients

Crust

Cream Cheese Filling

  • 16 ounces vegan cream cheese, Tofutti or Miyoko's (2 containers) do NOT use Trader Joe's
  • 1/2 cup coconut cream or dairy free yogurt
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 tablespoons fresh lemon juice

Toppings

  • 2 cups fresh diced strawberries
  • 3/4 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 5 tablespoons melted vegan butter
US Customary – Metric

Instructions

  • Preheat the oven to 350 degrees F and line a 9 inch square pan with parchment paper.
  • In a medium bowl, add the graham cracker crumbs, melted vegan butter and sugar and stir until it resembles moist crumbs. Press them down into the bottom of the prepared pan, evenly and firmly.
  • In the bowl of a stand mixer using the whisk attachment (or a handheld mixer), beat the vegan cream cheese until smooth, about 1 minute.
  • Now add the coconut cream, sugar, cornstarch, vanilla and lemon juice and beat until creamy and smooth, scraping the sides as needed.
  • Pour into the pan over the crust and spread evenly. Top with the diced strawberries.
  • In a small bowl, stir together the flour, brown sugar and melted vegan butter for the crumbly topping.
  • Sprinkle the crumb topping on top of the strawberries.
  • Place in the oven and bake for 35-40 minutes. The cheesecake will still look jiggly, but it will firm up as it cools.
  • Let cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 4 hours, if possible.
  • Use the parchment paper to remove the bars from the pan, slice into squares and serve.

Notes

  1. Tofutti and Miyoko’s brand vegan cream cheese are the best here. A lot of brands do not work, like Violife, Trader Joe’s and others. I can only guarantee the brands I’ve had success with, which are Tofutti and Miyokos.
  2. For gluten free, use gluten free graham crackers or a similar type cookie, or my almond crust.

Nutrition

Serving: 1of 16 bars | Calories: 294kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 86mg | Fiber: 3g | Sugar: 22g | Vitamin A: 336IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg

Veggie Chili

a small bowl of veggie chili topped with vegan cornbread.This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater. If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili…

a small bowl of veggie chili topped with vegan cornbread.

This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.

If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili (uses tofu as “meat”), Lentil Chili, and Sweet Potato Black Bean Chili recipes!

a small bowl of veggie chili topped with vegan cornbread.

This Veggie Chili is a fuss-free, one-pot dish that’s packed with fresh veggies, canned beans, smoky seasonings, and bulgur. Just one bowl will keep you full and satisfied for hours!

While other vegetarian chili recipes are often made with vegan ground “beef”, this recipe makes tender mushrooms, a medley of sautéed vegetables, bulgur and canned beans the stars. This keeps everything under budget without sacrificing flavor.

Pair each veggie-packed bowl with a batch of my Vegan Cornbread and all the toppings you want, like avocado chunks, vegan sour cream, and tortilla chips.

Why you’ll love this vegan chili recipe

  • Hearty and nourishing – Chock full of veggies and beans, this chili doesn’t skimp on the plant-based protein or fiber. 
  • One-pot meal – Just cook everything in a pot, let the chili simmer for 25 minutes, then enjoy!
  • Make it your own – Customize it with your favorite vegetables, beans and seasonings. And the more toppings, the better!
womans hand using a spoon to stir a batch of veggie chili in a large pot.

How to make veggie chili

Find the complete recipe with measurements in the recipe card below.

Add the mushrooms to a large pot and sauté over medium-high heat until they start to soften. Add the onion, carrots, and bell pepper to the pot, sauté for 5 minutes, then add the garlic.

cooking a medley of vegetables in a large pot.

Stir in the rest of the chili ingredients, bring to a boil, and then lower the heat to a simmer. Let the chili simmer until it’s thickened and the bulgur is tender and cooked through.

Is the chili too thick? Thin the consistency by stirring in a splash of water or vegetable broth at a time until it’s thinned to your liking.

Serve the chili in bowls and top with a dollop of vegan sour cream, crushed tortilla chips, shredded cheese, avocado chunks, or any other chili toppings you like. Enjoy with vegan cornbread for dunking and enjoy!

cooking veggie chili in a large pot.

Frequently asked questions

Can I make vegan chili in the slow cooker instead?

Yes! To make slow cooker veggie chili, add all of the chili ingredients to your slow cooker and cook on high for 6 to 8 hours or on low for 4 to 6 hours.

What about the Instant Pot?

Yes, this chili is just as easy to make in the Instant Pot. Cook the veggies in the pot as normal using Sauté mode, then mix in the seasonings and cook until fragrant. Cancel Sauté mode and stir in the water, beans, and bulgur.

Secure the lid, place the steam release valve on sealing, and cook on high pressure for about 15 minutes. Allow the pressure to release using the venting mode, then remove the lid, taste, and adjust the flavors as needed.

Is this chili recipe gluten-free?

This recipe isn’t inherently gluten-free because bulgur is made from durum wheat. To make it gluten-free, swap the bulgur for an equal amount of cooked quinoa, white rice, or brown rice.

What can I use instead of the beans?

You can swap the black beans or pinto beans for kidney beans or chickpeas instead. Or, if you’re not a fan of beans, feel free to use cooked green or brown lentils, vegan beef crumbles (like Impossible or Beyond ground “beef”), soy curls, or crumbled tofu instead.

What else can I add to this vegetarian chili recipe?

Make this recipe your own by swapping any of the vegetables in the recipe card with your favorites. I love making chili with sweet potatoes, butternut squash, and jalapenos, but you can also keep things simple with a bag of frozen vegetables instead.

How do you store the leftovers? Can you freeze them?

Once the leftover chili has cooled to room temperature, transfer it to an airtight container and store it in the fridge for 3 to 4 days or in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before reheating in the microwave or in a pot on the stove.

a small bowl of veggie chili topped with vegan cornbread.
a small bowl of veggie chili topped with vegan cornbread.
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Veggie Chili

This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 266kcal
Author Nora Taylor

Ingredients

  • 8 ounces cremini mushrooms chopped small or sliced
  • 1 medium onion diced small
  • 4 medium carrots peeled and diced
  • 1 medium red bell pepper seeded and diced
  • 4 cloves garlic minced
  • 1 medium zucchini diced
  • 1 cup fresh or frozen corn
  • (2) 28-ounce cans diced tomatoes
  • (2) 15-ounce cans black beans drained and rinsed
  • (1) 15-ounce can pinto beans drained and rinsed
  • 1/3 cup bulgur
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon cocoa powder
  • 1 tablespoon pure maple syrup
  • 1 1/2 cups water
  • 1 teaspoon salt or more to taste
US Customary – Metric

Instructions

  • In a large pot over medium-high heat, add the chopped mushrooms. Sauté the mushrooms until the start to release their oils (about 5 minutes), then add the onion, carrots and bell pepper and sauté for 5 minutes.
  • Add the garlic and cook for 1 more minute, until fragrant.
  • Now add the rest of the ingredients and stir to combine. Bring to a boil, then lower the heat and simmer for 20-25 minutes, stirring occasionally. If the chili gets too thick, add a little more water to thin.
  • Taste; add more salt or seasonings to taste. For a spicier chili, add a pinch of cayenne pepper. Serve with vegan sour cream, cornbread, tortilla chips and/or shredded cheese.

Notes

  1. Leftovers will keep for up to 4 days in the refrigerator and the chili also freezes well. I like to freeze in individual containers for quick meals.
  2. Feel free to substitute any veggies or leave anything out you don’t like.
  3. For gluten free, leave out the bulgur or replace it with quinoa or rice.

Nutrition

Serving: 1of 8 servings | Calories: 266kcal | Carbohydrates: 54g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 900mg | Potassium: 1347mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6917IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 6mg

Matcha Cookies

close up on green white chocolate chip matcha cookies on a layer of parchment paper.These Matcha Cookies are chewy and soft on the inside, have the best earthy-sweet flavors, and are loaded with white chocolate chips. A unique sweet treat to enjoy with a cup of tea or for an afternoon pick-me-up! For more unforgettable vegan cookies, be sure to check out these Vegan Sugar Cookie Bars, Vegan Almond…

close up on green white chocolate chip matcha cookies on a layer of parchment paper.

These Matcha Cookies are chewy and soft on the inside, have the best earthy-sweet flavors, and are loaded with white chocolate chips. A unique sweet treat to enjoy with a cup of tea or for an afternoon pick-me-up!

For more unforgettable vegan cookies, be sure to check out these Vegan Sugar Cookie Bars, Vegan Almond Croissant Cookies, Fluffernutter Cookies, and Lemon Crinkle Cookies!

green white chocolate chip matcha cookies on a layer of parchment paper.

Looking for a fun change from your daily matcha latte? Treat yourself to these green tea Matcha Cookies! They’re soft on the inside, crisp around the edges, and loaded with white chocolate chips. 

What’s better is how easy these cookies are to make. There’s no chilling required–just mix the cookie dough in a bowl, then bake! The soft and chewy cookies come out of the oven with complex sweet-earthy flavors and a gorgeous green hue, making them completely unforgettable.

Why you’ll love this recipe for matcha cookies

  • A fun way to get your matcha on – Swap the matcha latte or cup of tea for these fun cookies!
  • Unforgettable flavors – Unlike other overly sweet cookies, these white chocolate matcha cookies have a beautiful balance of earthy, sweet, and grassy flavors. Both your taste buds and sweet tooth will appreciate the complex flavors.
  • Quick and easy to make – These fuss-free cookies are easy to make in about 30 minutes!
a pile of green white chocolate chip matcha cookies on a plate.

How to make vegan matcha cookies

Find the complete recipe with measurements in the recipe card below.

Sift* the flour, cornstarch, matcha, and baking soda together in a medium bowl. Stir in the salt. 

By sifting the matcha into the dry ingredients, you’ll prevent lumps from going into the cookie dough and get a more even green color.

Next, beat the softened vegan butter and sugars together in the bowl of a stand mixer until creamy. Mix in the vanilla, flaxseeds, and milk.

Gently mix the dry ingredients into the wet mixture until just combined. To finish, use a spatula or your hands to fold the white chocolate chips into the dough.

making matcha cookie dough in a large white bowl.
folding white chocolate chips into bright green matcha cookie dough in a white bowl.

Roll the cookie dough into balls and place them on the prepared baking sheets.

raw matcha cookie dough balls on a baking sheet.

Bake the matcha cookies until the edges are set. They’ll look a little soft coming out of the oven but will firm up as they cool.

Let the cookies cool for a few minutes, then enjoy!

close up on a green white chocolate chip matcha cookie on a layer of parchment paper.

Frequently asked questions

What is matcha?

Matcha is a Japanese green tea powder made from powdered dry tea leaves. It has a very fine texture, a bright green color, and vegetal, earthy, and sweet flavors. It’s also very good for you thanks to its wide range of antioxidants!

You’ll find the best quality matcha at your local Asian or Japanese grocery store. Look for 100% pure matcha powder with a bright green color; dull green matcha will not be as flavorful. This is the matcha powder I love the best, after trying a few others.

Where do you buy vegan white chocolate chips?

Vegan white chocolate chips can be hard to find, so I typically order them online. These King David Vegan White Chocolate Chips have been the best ones I’ve tried so far. You can also just regular chocolate chips, chopped macadamia nuts, or none at all.

Do you have to chill the cookie dough?

These cookies don’t spread much in the oven, so you do not need to chill the dough. However, if you’re baking them on a warm day or your butter is particularly soft, you can pop the cookie dough in the fridge for 30 minutes or up to 1 day before baking.

Can matcha cookies be made gluten-free?

While I haven’t tested a gluten-free version of this recipe, the cookies should still be delicious when made with gluten-free all-purpose flour instead of regular all-purpose flour.

How do you store the cookies?

After the green tea cookies are cool, transfer them to an airtight container or large ziplock bag. They’ll stay chewy and moist for 3 days at room temperature, up to 1 week in the fridge, or up to 3 months in the freezer.

close up on a green white chocolate chip matcha cookie with a bite taken out of it.
close up on green white chocolate chip matcha cookies on a layer of parchment paper.
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Matcha Cookies

These Matcha Cookies are chewy and soft on the inside, have the best earthy-sweet flavors, and are loaded with white chocolate chips. A unique sweet treat to enjoy with a cup of tea or for an afternoon pick-me-up!
Course Dessert
Cuisine Japanese-inspired
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 164kcal
Author Nora Taylor

Ingredients

US Customary – Metric

Instructions

  • Preheat the oven to 350 degrees F and line two cookie sheets with silicone mats or parchment paper.
  • In a small-medium bowl, sift the flour, cornstarch, matcha and baking soda. Add the salt and stir well to combine. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugars until creamy. Mix in the vanilla, flaxseeds and milk.
  • Gradually add the flour mixture, mixing on low speed until just combined.
  • Mix in the white chocolate chips. You may need to use your hands to incorporate them.
  • Using a cookie scoop or spoon, roll into balls about 1 1/2 tablespoons each. Place on the prepared pans and bake for 10-12 minutes, until the edges are just set. I prefer baking one pan at a time in the middle rack of the oven, for best results. They will seem too soft but firm up as they cool, so don't over bake.
  • Let cool on the pans for 5 minutes, then transfer to a cooling rack. Enjoy!

Notes

  1. Gluten free – Substitute a quality gluten free baking flour for the regular flour.
  2. You may use any kind of milk – oat, soy, almond, cashew, coconut, etc.
  3. If you can’t find vegan white chocolate chips, you can use regular (vegan) chocolate chips, chopped macadamia nuts, or nothing mixed in at all.
  4. For a stronger matcha flavor, add an extra teaspoon or two.

Nutrition

Serving: 1of 20 cookies | Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 243IU | Vitamin C: 0.05mg | Calcium: 29mg | Iron: 1mg

White Bean Salad

a Mediterranean white bean salad in a large white bowl.This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette. Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad,…

a Mediterranean white bean salad in a large white bowl.

This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.

Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad, and Chickpea Salad while you’re here!

a Mediterranean white bean salad in a large white bowl.

Canned white beans may not look exciting at first glance, but once you learn about their endless uses, you’ll be thrilled to have them in your cupboard! With their creamy, melt-in-your-mouth texture and buttery flavor, these beans make White Bean Soup, Sun Dried Tomato Butter Beans, and many more recipes so heavenly.

This quick and easy White Bean Salad recipe is another way to use up a few cans of cannellini beans. It has fresh and vibrant Mediterranean flavors and is packed with plant protein, making it anything but boring. 

The beans are combined with herbs and a blend of Mediterranean veggies, like cherry tomatoes, olives, red onion, and cucumbers, then tossed with extra virgin olive oil and fresh lemon juice to round out every bite. Simple, bright, and refreshing, it has everything you need in a summer salad!

Why you’ll love this Mediterranean white bean salad

  • Mediterranean-style – This vegan bean salad has the best the Mediterranean has to offer, like colorful vegetables, fresh parsley and mint leaves to brighten every bite, and a simple lemon vinaigrette.
  • Perfect for summer! The crisp and juicy veggies and herbaceous Italian-inspired flavors will keep you cool on hot summer days.
  • Incredibly fast and easy – Just toss everything in a bowl and enjoy!
the ingredients for white bean salad in a large white bowl.

How to make a vegan white bean salad

Find the complete recipe with measurements in the recipe card below.

Add all of the white bean salad ingredients to a large mixing bowl and toss to combine. Give it a taste and add more salt, pepper, or lemon juice as needed.

Looking for a little more flavor? Add a pinch of red pepper flakes, sumac, dried oregano, or za’atar, fresh basil leaves, and/or a splash of red wine vinegar and toss to combine.

Place the salad in the fridge to chill for 30 minutes or serve it right away. Enjoy! 

using two wooden spoons to toss a white bean salad together.

Frequently asked questions

I can’t find cannellini beans. What can I use instead?

You can swap the cannellini beans (white kidney beans) for an equal amount of navy beans, great northern beans, chickpeas or butter beans (lima beans).

Do dry white beans work for this bean salad?

Dry beans do work in this salad, although they aren’t as convenient as canned beans. 

To make this recipe with dry beans, soak 1 cup of dry white beans in water overnight, then drain the water and add the beans to a medium saucepan. Cover with water and heat to a boil. Allow the beans to simmer until they’re soft and tender (1 to 1.5 hours), then drain and set aside to cool before using them in the salad.

What should I serve with bean salad?

Serve this creamy white bean salad as a satisfying side dish with any Italian-inspired main dish. I like pairing it with light vegan pastas, like my Lemon Pasta, Spinach Artichoke Pasta, or Lemon Asparagus Pasta, and a green salad or vegan Caesar salad on the side. This Vegan Tiramisu is always perfect for dessert!

Because of its light and refreshing flavors, this bean salad also pairs well with summer favorites. Bring it with you to the picnic, potluck, or barbecue, and enjoy it alongside vegan macaroni salad, veggie burgers, chickpea salad sandwiches, and more.

Can I make this salad ahead of time?

Yes! In fact, the flavors will be even better after letting this salad chill in the fridge. I recommend serving it within a few hours of assembly, although you can prepare it up to 1 or 2 days in advance.

How do I store the leftovers?

The leftover bean salad can be stored in an airtight container in the fridge for up to 2 days. Any longer and the vegetables will start to soften.

a Mediterranean white bean salad in a large white bowl.
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White Bean Salad

This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 260kcal
Author Nora Taylor

Ingredients

  • (2) 15-ounce cans cannellini beans drained and rinsed
  • 1 medium English cucumber diced
  • 1 medium red bell pepper seeded and diced
  • 1/2 cup chopped kalamata olives or black olives
  • 1 pint cherry tomatoes halved
  • 1/2 cup diced small red onion
  • 1/2 cup chopped flat leaf parsley
  • 15 fresh mint leaves chopped
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste (I used 1 tsp salt)
  • 1 cup crumbled feta I used dairy free feta crumbles
US Customary – Metric

Instructions

  • Add all ingredients to a large mixing bowl and toss to combine.
  • Taste; add more salt and pepper to taste, or more lemon juice.
  • For the best flavor, chill the salad in the refrigerator for 30 minutes before serving.

Notes

  1. For a little heat, add a pinch of red pepper flakes. You can also add a pinch of oregano or sumac for more flavor.
  2. The salad will keep in the refrigerator, covered, for about 2 days. After that, the vegetables start to soften too much.

Nutrition

Serving: 1of 6 servings | Calories: 260kcal | Carbohydrates: 40g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 195mg | Potassium: 998mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 49mg | Calcium: 140mg | Iron: 5mg

Oat Flour Pancakes

close up on a stack of vegan oat flour pancakes with butter and berries on top.These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore. Looking for more easy pancake recipes? Check out my Vegan Protein Pancakes, Vegan Banana Pancakes, Chocolate Pancakes, and Blueberry Pancakes! Want a nourishing breakfast that tastes amazing AND…

close up on a stack of vegan oat flour pancakes with butter and berries on top.

These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore.

Looking for more easy pancake recipes? Check out my Vegan Protein Pancakes, Vegan Banana Pancakes, Chocolate Pancakes, and Blueberry Pancakes!

a stack of vegan oat flour pancakes with butter and berries on top.

Want a nourishing breakfast that tastes amazing AND will keep you full for hours? These easy Oat Flour Pancakes have you covered! They’re soft and fluffy, lightly sweetened with maple syrup, and use fiber and protein-rich oat flour instead of all-purpose flour.

The best part about using oat flour to make vegan pancakes is that they turn out just as pillowy, fluffy, and soft as the classic version. And because of its neutral flavor, you don’t really taste the oats—just sweet and moist pancake goodness.

Enjoy your stack of healthy pancakes for special weekend breakfasts, Sunday brunches, or when you’re craving breakfast for dinner. Don’t forget the toppings, like maple syrup, whipped cream, and fresh fruit!

Why you’ll love making pancakes with oat flour

  • A nourishing boost – Using oat flour instead of all-purpose flour in pancake batter gives the pancakes a boost of plant-based fiber and protein without sacrificing their fluffiness. 
  • Easy to make – Just like my Simple Vegan Pancakes, these oat flour pancakes are a breeze to make in one bowl for breakfast and brunch!
  • Inherently gluten-free – Stick with certified gluten-free oat flour to keep these pancakes naturally gluten-free.

How to make oat flour pancakes

Find the complete recipe with measurements in the recipe card below.

Whisk the oat flour, baking powder, and salt together in a large bowl. Pour in the milk, vinegar, maple syrup, and vanilla, then gently stir until everything is just combined.

Do not overmix the pancake batter or else the pancakes will be dense. A few lumps left behind in the batter are okay! 

using a wooden spoon to stir oat flour pancake batter in a large bowl.

Cook some of the pancake batter on a preheated and greased griddle until bubbles form on the surface. Flip the pancake and cook on the other side until golden brown. Set it aside, then repeat with the remaining batter.

Serve the pancakes with maple syrup, vegan butter, vegan whipped cream, and fresh fruit on top. Enjoy!

a stack of vegan oat flour pancakes with butter and berries on top.

Frequently asked questions

Where can you buy oat flour?

Nowadays, oat flour is available at most major grocery stores, health food stores, and online. It’s also easy to make yourself at home!

How do you make oat flour?

Add 3 1/4 cups of quick oats or old-fashioned rolled oats to a food processor or blender and blend into a fine powder. 

You can store the extra oat flour in an airtight container in your pantry for up to 2 months, in the fridge for up to 6 months, or in the freezer for up to 1 year.

What can I add to the pancake batter?

Like regular vegan pancakes, you can fold blueberries, raspberries, a pinch of cinnamon or nutmeg, vegan chocolate chips, banana slices, or dried fruit into the batter.

Can I make the pancake batter ahead of time?

I don’t recommend making the pancake batter more than an hour or so in advance because oat flour soaks up liquid as it sits. After a while, the batter will be super thick and you’ll need to add lots of extra water or batter to thin the consistency.

How do you store the leftover pancakes?

Transfer the cooled oat pancakes to an airtight container or large ziplock bag and store in the fridge for up to 1 week or in the freezer for up to 2 months. Reheat the pancakes in a toaster or toaster oven until warmed through.

close up on a stack of vegan oat flour pancakes with butter and berries on top.
close up on a stack of vegan oat flour pancakes with butter and berries on top.
Print

Oat Flour Pancakes

These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 316kcal
Author Nora Taylor

Ingredients

  • 3 cups oat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups oat milk or other plant milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
US Customary – Metric

Instructions

  • In a large bowl, stir together the oat flour, baking powder and salt.
  • Pour the milk, vinegar, maple syrup and vanilla into the bowl with the dry ingredients. Stir with a large spoon until just combined, but do not over mix or the pancakes will be dense. A few lumps are okay. If it's really thick, add a little water and stir. Oat flour can soak up liquid as it sits, so you may need to add a little water as you go.
  • Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or a neutral flavored oil, and drop about 1/3 cup of batter on it. Cook until bubbles form, then flip and cook for another minute or so, until golden brown. Repeat with the remaining batter.
  • Serve with maple syrup, vegan butter and fresh fruit.

Notes

  1. Gluten free – Make sure to use gluten free certified oats or oat flour.
  2. May substitute any kind of milk for the oat milk.
  3. You can use agave or sugar in place of the maple syrup, if desired.
  4. Try mixing in fruit like blueberries or banana slices, or chocolate chips.
  5. 1 serving is 2-3 pancakes, depending on how large or small you make them.

Nutrition

Serving: 1of 6 servings | Calories: 316kcal | Carbohydrates: 55g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 246mg | Potassium: 489mg | Fiber: 5g | Sugar: 13g | Vitamin A: 164IU | Calcium: 246mg | Iron: 3mg