Vegan Maja Blanca (Filipino Coconut Pudding)

This simple Maja Blanca recipe is a filipino-style coconut pudding with a sweet, creamy texture and rich coconut flavor. All you need is 6 easy ingredients common in filipino recipes!

The post Vegan Maja Blanca (Filipino Coconut Pudding) appeared first on Sweet Simple Vegan.

This simple Maja Blanca recipe is a Filipino-style coconut pudding with a sweet, creamy texture and rich coconut flavor. All you need is 6 easy ingredients common in Filipino recipes! 

a slice of maja blanca topped with toasted coconut flakes on a blue plate with a fork holding a piece
a tray of sliced maja blanca and a spatula on the side

If you grew up enjoying traditional Filipino desserts, this vegan-friendly maja blanca will bring you right back to your childhood! It’s filled with thick, creamy coconut milk, whole-kernel corn, and toasted coconut for a sweet and nutty finish. Serve on banana leaves for special occasions, family gatherings, holidays like Christmas, or as a simple afternoon snack or merienda with a cup of coffee or tea. 

a slice of maja blanca on a blue plate with a fork and the tray peaking in from the top right corner

Like a Filipino Sticky Rice Cake and Ube Biko, the hardest part is letting the pudding cool completely before diving in! 

corn, coconut milk, condensed milk, evaporated milk, cornstarch, shredded coconut, water

Ingredients You’ll Need 

  • Coconut Milk: For the best, creamy and rich coconut pudding, it is important to use a can of full-fat coconut milk. 
  • Vegan sweetened condensed milk: This ingredient adds the perfect sweetness and thickness and helps the maja blanca set properly. We use our homemade sweetened condensed milk, but feel free to opt for a store-bought can if desired. 
  • Vegan evaporated milk: Similar to condensed milk, evaporated milk adds richness and helps the pudding achieve the perfect texture. Again, we use our homemade vegan evaporated milk, but feel free to opt for a store-bought vegan version. 
  • Cornstarch: Essential for thickening the milk mixture into a firmer pudding-like texture. We have not tested this recipe with arrowroot powder or alternative starches – for best results, please use regular cornstarch! 
  • Corn: Whole sweet corn kernels add additional texture and flavor, complementing the otherwise smooth and creamy coconut pudding. If you are using canned corn, please be sure to drain the can first. 
  • Desiccated coconut: Adds a final crunch and boost of coconut flavor. If desired or leftover from making Biko or Turon, you can swap the toasted coconut with Golden Latik (Toasted Coconut Milk Curds). 
a slice of maja blanca and a fork

Equipment Needed

How to Make Maja Blanca

  1. Grease an 8-inch square pan and set aside.
  2. Combine the milks. In a medium pot over medium heat, whisk together the coconut milk, evaporated milk, and sweetened condensed milk. 
  3. Make a cornstarch slurry. ​In a small bowl, whisk together the cornstarch and water until smooth. It’s ok if it is not fully uniform.
  4. Add the corn and cornstarch mixture to the milk. ​Stir constantly until the texture of the milk mixture is a thick paste, and everything is well combined. 
  5. Transfer to the greased pan. Remove the maja blanca from the heat and immediately transfer to the greased 8-inch pan. Gently tap the pan on the counter a couple of times to eliminate any trapped bubbles, and even out the surface with a spatula or the back of a spoon. Set aside to cool, then cover and refrigerate for at least 2 hours, or up to overnight.  
  6. Toast the coconut. Add the coconut flakes to a medium pan over low heat and toast until browned. Stir constantly to prevent the desiccated coconut from burning. Cool and sprinkle the toasted coconut flakes over the pudding and let cool completely.
  7. Serve. Once cooled and set, slice, serve, and enjoy!

Storage Instructions

The remaining pudding should be tightly covered with plastic wrap or transferred to an airtight container. It can be refrigerated for up to 4 days, and the leftovers should be served chilled. 

Quick Tips

  • Always make the cornstarch slurry first! It can be very tempting to add the cornstarch directly into the pot with the milk mixture, but dissolving the cornstarch in liquid before hand is essential to prevent it from clumping and ruining the texture of the pudding. 
  • Stir constantly. ​This also helps prevent lumps from forming in the pudding and ensures the pudding doesn’t burn to the bottom of the pot.
  • Leave enough time for proper setting. The corn pudding will take at least 1 hour to cool to room temperature. Then, we recommend allowing for an additional 2 hours or more of refrigeration (overnight is great!). This will make it easiest to slice into neat squares for serving. 
a baking dish with sliced maja blanca inside

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 slice of maja blanca topped with toasted coconut flakes on a blue plate

Vegan Maja Blanca Recipe (Filipino Coconut Pudding)


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  • Author: Sweet Simple Vegan
  • Total Time: 2 hours 25 minutes
  • Yield: About 9 servings
  • Diet: Vegan

Description

This simple Maja Blanca recipe is a Filipino-style coconut pudding with a sweet, creamy texture and rich coconut flavor. All you need is 6 easy ingredients common in Filipino recipes!


Ingredients


Instructions

  1. Grease an 8-inch square pan and set aside.
  2. Combine the milks. In a medium pot over medium heat, whisk together the coconut milk, evaporated milk, and sweetened condensed milk.
  3. Make a cornstarch slurry. ​In a small bowl, whisk together the cornstarch and water until it is as smooth as you can get it. It’s ok if it is not fully uniform.
  4. Add the corn and cornstarch mixture to the milk. ​Stir constantly until the texture of the milk mixture is a thick paste, and everything is well combined.
  5. Transfer to the greased pan. Remove the maja blanca from the heat and immediately transfer to the greased 8-inch pan. Gently tap the pan on the counter a couple of times to eliminate any trapped bubbles, and even out the surface with a spatula or the back of a spoon. Set aside to cool for 1 hour, then cover and refrigerate for at least 2 hours or up to overnight.
  6. Toast the coconut. If your coconut flakes are not yet toasted, add them to a medium pan over low heat and toast until browned. Stir constantly to prevent the desiccated coconut from burning. Cool and sprinkle the toasted coconut flakes over the pudding and let cool completely.
  7. Serve. Once cooled and set, slice, top with toasted coconut, serve, and enjoy!

Notes

  • Storage: Tightly cover with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days and serve leftovers chilled. 
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Filipino

The post Vegan Maja Blanca (Filipino Coconut Pudding) appeared first on Sweet Simple Vegan.

Vegan Zucchini Pesto Pasta

This Vegan Zucchini Pesto Pasta is the perfect summer dish! Sautéed zucchini blended with nutty pistachios, vegan parmesan, olive oil, basil, and plenty of garlic creates a pesto you’ll want to put on everything. Toss it with your favorite pasta for the ultimate weeknight meal!

The post Vegan Zucchini Pesto Pasta appeared first on Sweet Simple Vegan.

This Vegan Zucchini Pesto Pasta is the perfect summer dish! Sautéed zucchini blended with nutty pistachios, vegan parmesan, olive oil, basil, and plenty of garlic creates a pesto you’ll want to put on everything. Toss it with your favorite pasta for the ultimate weeknight meal!

pot of zucchini pesto pasta
up close of spiral noodles covered in zucchini pesto pasta sauce

A Twist on Classic Pesto for Zucchini Season

If you know us, you know that we LOVE pesto recipes. There’s virtually nothing a creamy pesto sauce can’t make better – from vegan pasta recipespizzas, toast, salads, sandwichespesto pinwheels, and more, pesto belongs on everything. 

After our Creamy Pea Pesto was such a hit, we knew we wanted to create another twist on our Classic Vegan Pesto recipe. Introducing this vegan zucchini pesto recipe. It has the same rich, creamy goodness you love in a regular pesto but is loaded with the nutrition of fresh summer zucchini. 

It’s the perfect summer pesto to make when your garden is exploding with the abundance of zucchini. Now without further ado, let’s get into the details so you can make this zucchini pasta ASAP!

If you have more zucchini to use up, make sure to check out these popular zucchini recipes: Fried ZucchiniZucchini OatmealWhite Pizza with ZucchiniVegan Zucchini Muffins, and Crispy Zucchini Fries!

pasta, zucchini, nuts, basil, spinach, vegan parmesan, olive oil, lemon, salt, garlic

Ingredients You’ll Need 

  • Pasta: Any regular pasta of choice will work well here. If you are gluten-free, opt for your favorite gluten-free pasta. 
  • Olive oil: Used to sauté the garlic and make the zucchini pesto rich and velvety. Avocado oil makes a good substitute, as needed. 
  • Zucchini: You’ll need a pound of fresh zucchini cut into half moons. Yellow summer squash can work well, too, but note that the pesto will be slightly less green in color. 
  • Garlic: Fresh garlic cloves add flavor and aroma to the base of the pasta dish and pesto. 
  • Spinach: Adds a mild, earthy flavor to the pesto and a vibrant green color. 
  • Basil: A classic in any pesto recipe! 
  • Pistachios: As a substitute for the more traditional pine nuts, pistachios add a rich, nutty, savory flavor that complements the mild earthiness of the zucchini. 
  • Vegan parmesan cheese: This is added to the pesto for its natural cheesiness and savory flavor. Feel free to use store-bought or homemade vegan parmesan cheese. Opt for nutritional yeast instead, as needed. 
  • Lemon: Adds a bright acidity that helps to balance the richer flavors in the pesto. The combination of fresh lemon juice and lemon zest adds the best flavor! 
three bowls of pesto pasta from an overhead view

Equipment Needed

How to Make Vegan Zucchini Pesto Pasta

  1. Brown the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the raw zucchini and cook for 8 minutes, tossing occasionally, until browned and lightly softened. 
  2. Add garlic. Add 4 cloves of minced garlic and 1/2 teaspoon of salt and cook for another 2 minutes, or until the garlic is fragrant and the zucchini is slightly jammy. Set aside to cool for at least 5 minutes. 
  3. Begin making the pesto. Add the pistachios to the bowl of your food processor and pulse until broken down into small pieces. Add the reserved jammy zucchini, remaining garlic cloves, remaining 1/2 teaspoon of salt, spinach, fresh basil leaves, vegan parmesan cheese, lemon juice and lemon zest. Pulse until well combined, scraping down the sides as necessary. 
  4. Slowly drizzle in the remaining olive oil. Process on high speed while slowly drizzling in the remaining 1/4 cup of olive oil. Add an additional pinch of salt and black pepper to taste – this will vary depending on how salty your pistachios are. 
  5. Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions, or until al dente. 
  6. Toss the pasta with pesto. Once the pasta is cooked, drain and toss with the pesto until well combined. 
  7. Garnish and serve. Finish the pasta with fresh basil and enjoy! 
half a bowl of zucchini pesto pasta with dairy-free parm

Serving Suggestions 

Enjoy this pasta dish as you would any pesto pasta recipe! We love it with a hearty slice of crusty bread. Try it with Vegan Garlic BreadFocaccia, or No-Knead Bread slathered with vegan butter. 

Storage Instructions

Leftover pasta will keep for 2-3 days in an airtight container. As the pasta cools, the pesto sauce will thicken considerably and the pasta won’t be as creamy.

bowl of zucchini pesto pasta with dairy-free parm sprinkled on top

More Vegan Pesto 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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pot of zucchini pesto pasta

Vegan Zucchini Pesto Pasta Recipe


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No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This Vegan Zucchini Pesto Pasta is the perfect summer dish! Sautéed zucchini blended with nutty pistachios, vegan parmesan, olive oil, basil, and plenty of garlic creates a pesto you’ll want to put on everything. Toss it with your favorite pasta for the ultimate weeknight meal!


Ingredients

  • 1 lb pasta of choice
  • 6 tablespoons olive oil, divided
  • 1 lb zucchini, chopped into half moons (about 2 medium zucchini)
  • 5 cloves garlic, divided
  • 1 teaspoon salt, divided
  • 1 cup spinach, roughly packed
  • 1 cup basil, roughly packed
  • ⅓ cup pistachios
  • ¼ cup vegan parmesan cheese
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Equipment


Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini and cook for 8 minutes, tossing occasionally, until browned and lightly softened. 
  2. Add 4 cloves of minced garlic and ½ teaspoon of salt and cook for another 2 minutes, until the garlic is fragrant and zucchini is slightly jammy. Set aside to cool for at least 5 minutes.
  3. Add the pistachios to a food processor and pulse until broken down into small pieces. Add the cooked zucchini, remaining garlic, remaining ½ teaspoon salt, spinach, basil, vegan parmesan cheese, lemon juice, and lemon zest. Pulse until well combined, scraping down the sides as necessary.
  4. Process on high speed while slowly drizzling in the remaining ¼ cup of olive oil. Add salt and black pepper to taste–this will vary depending on how salty your pistachios are.
  5. Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions.
  6. Once the pasta is cooked, drain it and toss it with the pesto.
  7. Garnish with fresh basil and enjoy!

Notes

  • Pistachios: Pine nuts, almonds, cashews, and walnuts would all work.
  • Storage: Leftover pasta will keep for 2-3 days in an airtight container. As the pasta cools, the pesto sauce will thicken considerably, and the pasta will be less creamy.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop

The post Vegan Zucchini Pesto Pasta appeared first on Sweet Simple Vegan.

Ube Creme Brûlée (Vegan)

Put a filipino twist on the traditional French dessert with this Ube Creme Brûlée recipe! The addition of ube halaya and ube extract adds a vibrant color and earthy, vanilla-like flavor to the velvety custard base you know and love. All you need is 8 simple ingredients to make this decadent dessert!

The post Ube Creme Brûlée (Vegan) appeared first on Sweet Simple Vegan.

Put a Filipino twist on the traditional French dessert with this Ube Creme Brûlée recipe! Adding ube halaya and ube extract adds vibrant color and earthy, vanilla-like flavor to the velvety custard base you know and love. All you need is 8 simple ingredients to make this decadent dessert!  

a scoop of Ube Creme Brûlée in a speckled white container

The Ultimate Filipino-French Fusion

After our Ube Horchata and Lavender Ube Matcha Latte recipes were a hit, we knew we wanted to keep exploring ways to put a Filipino twist on some of our favorite vegan dessert recipes. What better way to continue the trend than combining ube with one of the most classic French desserts: Creme Brûlée

If you’ve made our Vegan Creme Brûlée recipe, you’ll need two additional ingredients to give the recipe a Filipino twist – Ube Halaya and Ube Extract. The custard base is equally rich yet infused with the iconic purple yam’s subtly sweet and nutty flavor. Then finish with the crunchy caramelized sugar topping and fresh berries and enjoy the Filipino-French flavor fusion! 

coconut milk, non-dairy milk, sugar, cornstarch, ube halaya ,vegan butter, vanilla extract, salt, ube extract

Ingredients You’ll Need 

  • Sugar: White granulated sugar sweetens the filling and creates the caramelized brûlée topping. We like the brand Wholesome Organic because it is certified vegan. 
  • Cornstarch: Acts as a thickening agent, helping to thicken the custard mixture and providing stability. We have not tested an alternative thickening agent, such as arrowroot starch or tapioca starch, and are unsure if it would work. If you decide to test it and have good results, leave a comment below.
  • Non-dairy milk: The classic French dessert is made with heavy cream and is naturally rich and high in fat. To recreate this rich, creaminess, we recommend combining regular plant-based milk and full-fat coconut milk. Any non-dairy milk of choice will work – try Almond Milk, oat milk (store-bought only!), or soy milk. 
  • Ube jam​Also known as ube halaya or Filipino purple yam jam, this Filipino jam adds rich, authentic ube flavor to the decadent creme brûlée. For best results, we highly recommend using our homemade ube halaya recipe
  • Vegan butter: Adds additional richness and enhances the overall mouthfeel of the creme brûlée. Vegan butter sticks are best for consistency across brands, but butter spreads will work in this recipe since the butter is melted. 
  • Vanilla extract: Adds depth of flavor and the perfect, pure vanilla flavor which complements the vanilla-like flavor in the ube. 
  • Ube extract: Intensifies both the ube flavor and vibrant purple color of the custard. We purchase our ube extract on Amazon!  
  • Salt: Adding a small pinch of salt helps to enhance the overall flavor and balances the sweetness. 
cracking the sugar on the Ube Creme Brûlée with a spoon

How to Make Vegan Ube Creme Brûlée

  1. Begin preparing the custard. Combine the cornstarch and sugar in a medium-sized saucepan (over no heat). Add half of the non-dairy milk and whisk until the cornstarch and sugar are completely dissolved and no clumps remain. Then, add the remaining non-dairy milk, coconut milk, and ube jam.
  2. Thicken over medium heat. Set the saucepan over medium heat and cook the mixture for 4-6 minutes. Mix constantly until the consistency is slightly thinner than condensed milk.
  3. Stir in the remaining custard ingredients. Remove the crème brûlée custard from the heat and continue to stir for another minute. Add the vegan butter, vanilla, ube extract, and salt. Stir through until the butter is melted and the custard is completely smooth. 
  4. Transfer to a ramekins. Pour the mixture evenly between individual ramekins or another shallow, heat-proof serving dish. Press a piece of plastic directly over the surface of the filling to prevent the ube crème brûlée from developing a skin.
  5. Refrigerate overnight. ​Place the ramekins in the fridge overnight to let the custard thicken and set. 
  6. Torch. Once ready to serve, remove the plastic wrap from the top of the custard and sprinkle each ramekin with granulated sugar, about one tablespoon on each. The surface should be covered in sugar, but it should be a thin layer. Then, using a culinary torch, caramelize the sugar until the brûlée forms a crispy, golden shell.
  7. Enjoy! Let the sugar topping set for 1 minute, then serve immediately, as desired. 

Serving Suggestions

Just like a traditional crème brûlée, this ube-infused dessert is best served immediately while the brûlée topping is still warm and the creamy custard is chilled. 

Serve during gatherings or feasts in celebration of holidays, parties, or special occasions. No one will be disappointed! 

scooping the Ube Creme Brûlée out of a white container

Recipe FAQs

Can I make this creme brûlée ahead of time?

Crème brûlée is best enjoyed fresh and is not a good dessert to make ahead of time. If you want desserts that you can prep 1-2 days in advance, you may like our Ube Sugar Cookies, Creamy Ube Pie, or Ube Biko

Do I really need a culinary torch to make homemade creme brûlée?

A torch is certainly best and worth the investment, but you may be able to caramelize the sugar under the oven broiler. Place the individual ramekins on a baking tray and under the broiler for a couple of minutes or until golden and crunchy. Watch carefully to prevent burning! 

Can I use fresh ube instead of ube jam?

Unfortunately, ube jam and fresh ube are not suitable for interchangeability. Aside from differing in texture and consistency, homemade ube jam also contains added ingredients like milk, sugar, butter, and ube extract. For the right sweetness, flavor, and creaminess, ube jam is required! 

Ube Creme Brûlée in speckled white container covered with caramelized sugar

More Ube Dessert 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 scoop of Ube Creme Brûlée in a speckled white container

Ube Creme Brûlée Recipe (Vegan)


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No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 8 hours 22 minutes
  • Yield: About 4 servings
  • Diet: Vegan

Description

Put a filipino twist on the traditional French dessert with this Ube Creme Brûlée recipe! The addition of ube halaya and ube extract adds a vibrant color and earthy, vanilla-like flavor to the velvety custard base you know and love. All you need is 8 simple ingredients to make this decadent dessert!


Ingredients

Custard

  • 3 tablespoons + 1 teaspoon (26.66g) cornstarch
  • 3 tablespoons sugar
  • ⅔ cup non-dairy milk
  • 1 can (13.5 oz) full-fat coconut milk
  • ¼ cup ube halaya (ube jam)
  • 1 tablespoon vegan butter
  • ½ teaspoon ube extract
  • 1/4 teaspoon vanilla extract
  • ¼ teaspoon salt

For assembly

  • About ¼ cup granulated sugar

Equipment


Instructions

  1. Begin preparing the custard. Combine the cornstarch and sugar in a medium-sized saucepan (over no heat). Add half of the non-dairy milk and whisk until the cornstarch and sugar are completely dissolved and no clumps remain. Then, add the remaining non-dairy milk, coconut milk, and ube jam.
  2. Thicken over medium heat. Set the saucepan over medium heat and cook the mixture for 4-6 minutes. Mix constantly until the consistency is slightly thinner than condensed milk.
  3. Stir in the remaining custard ingredients. Remove the crème brûlée custard from the heat and continue to stir for another minute. Add the vegan butter, vanilla, ube extract, and salt. Stir through until the butter is melted and the custard is completely smooth. 
  4. Transfer to a ramekins. Pour the mixture evenly between individual ramekins or another shallow, heat-proof serving dish. Press a piece of plastic directly over the surface of the filling to prevent the ube crème brûlée from developing a skin.
  5. Refrigerate overnight. ​Place the ramekins in the fridge overnight to let the custard thicken and set. 
  6. Torch. Once ready to serve, remove the plastic wrap from the top of the custard and sprinkle each ramekin with granulated sugar, about one tablespoon on each. The surface should be covered in sugar, but it should be a thin layer. Then, using a culinary torch, caramelize the sugar until the brûlée forms a crispy, golden shell.
  7. Enjoy! Let the sugar topping set for 1 minute, then serve immediately, as desired.

Notes

  • Storage: Crème brûlée is best enjoyed fresh, but leftovers can be refrigerated and enjoyed within 1-2 days.
  • Freezing: We do not recommend freezing crème brûlée. This will alter the smooth texture of the custard, making it separate and grainy. 
  • Brown or coconut sugar: In theory, opting for a different sugar should work but it will alter the flavor and drastically alter the color of the final dessert. For the best results and traditional-looking color, white sugar is the best choice. 
  • Kitchen Torch Alternative: Though a torch is certainly best and worth the investment, you may be able to caramelize the sugar under the oven broiler. Place the individual ramekins on a baking tray and under the broiler for a couple of minutes, or until golden and crunchy. Watch carefully to prevent burning! 
  • Prep Time: 8 hours 10 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Stovetop

The post Ube Creme Brûlée (Vegan) appeared first on Sweet Simple Vegan.

Vegan Penne alla Vodka

Learn how to make a creamy, restaurant-worthy vegan penne alla vodka in your home kitchen! It’s made with simple ingredients and just 30 minutes. Serve as an easy weeknight meal or date-night main course!

The post Vegan Penne alla Vodka appeared first on Sweet Simple Vegan.

Learn how to make a creamy, restaurant-worthy vegan penne alla vodka in your home kitchen! It’s made with simple ingredients and just 30 minutes. Serve as an easy weeknight meal or date-night main course! 

horizontal photo of vegan penne alla vodka

Penne alla Vodka History

The exact origins of penne alla vodka are unclear, and will vary depending on who you ask. Two places that claim its origin are Italy and New York. But, regardless of its source, the traditional dish has roots in Italian cuisine and has become one of the most popular pasta dishes in the United States. 

As you may know, traditional penne alla vodka is typically made creamy with heavy cream and dairy parmesan cheese. We’ve put our vegan spin on the traditional version and we’re stoked to share the recipe with you. It’s a dead ringer for the classic and is a vegan pasta recipe you won’t want to miss out on! 

And if you’re craving Italian, make sure to check out our popular classics. From Vegan LasagnaVegan Baked ZitiVegan BologneseSpaghetti CarbonaraPesto PastaRavioliPasta PrimaveraFettuccine AlfredoVegan Cacio e Pepe, and more. We have it all! 

ingredients for dairy free penne alla vodka on blue board

Ingredients You’ll Need 

  • Raw cashews: Instead of using dairy-ladened heavy cream, we opted for an easy vegan swap – cashew cream! We will teach you how to make your own cashew cream from scratch using raw cashews. 
  • Vegetable broth: We like to use our Homemade Vegetable Broth, but any store-bought version works well. You can also use a vegan chicken broth if you have it. 
  • Crushed tomatoes: We prefer to use San Marzano tomatoes as they are sweeter, less acidic, and more flavorful than Roma tomatoes, but use what you have access to. 
  • Oil: Used to sauté the aromatics and infuse additional flavor into the vodka sauce. We recommend olive oil or vegan butter. 
  • Aromatics: A simple yet essential aromatic blend of flavors to start this dish off right.
  • Red pepper flakes: Add a minimal yet balanced amount of heat. Feel free to add additional pepper flakes as desired. If you love spicy tomato pasta sauces, make sure to try our Penne all’Arrabbiata!
  • Vodka: We recommend a smooth, neutral, middle-of-the-road vodka. Save your more expensive vodkas for cocktails. 
  • Tomato Paste: Add rich, concentrated tomato flavor to the vodka sauce.
  • Basil: Used in the sauce and also for garnish for a pop of color and freshness. 
  • Dried Oregano: If you want to use fresh, opt for 3x the amount, or to taste.
  • Vegan Parmesan Cheese: Feel free to use our homemade Vegan Parmesan Cheese recipe or your favorite store-bought brand. We like Violife and Follow Your Heart.
  • Pasta: For a traditional-inspired vegan vodka pasta, opt for penne pasta. Rigatoni also works well, or swap in any pasta you have on hand. Gluten-free pasta works well here, if desired. 

​Optional Add-ins

This vegan penne alla vodka is the perfect base for your favorite vegan protein. You can also add in your favorite sautéed veggies. Here are a few of our favorite additions: 

​Protein Ideas

Veggies

  • Mushrooms
  • Zucchini 
  • Bell peppers
  • Spinach or kale
  • Cherry tomatoes
  • Asparagus
  • Broccoli

Equipment Needed

dairy free penne alla vodka on blue board

How to Make Vegan Penne alla Vodka

  1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water before draining. 
  2. Make the creamy sauce base. ​Bring a small pot of water to a boil. Once boiling, remove the pot from the heat and add the cashews. Soak for 20 minutes, or until softened, then drain and transfer to a high-speed blender along with 1/2 cup water or broth and half of the 28-ounce can of tomatoes. Blend on high until smooth. Set aside. 
  3. Sauté the aromatics. In a separate large pan over medium heat, add the olive oil. Once warm, add the shallot and sauté, stirring constantly for 2 minutes. Add the garlic and red pepper flakes and continue to cook until the shallots are translucent and the garlic is fragrant, another 2 minutes. 
  4. Simmer the vegan vodka sauce. Next, add the vodka, remaining crushed tomatoes, blended cashew mixture, tomato paste, basil and oregano.  Bring the mixture to a low boil, then lower the heat to a simmer. Cook, uncovered, for an additional 15-20 minutes, or until the vodka sauce has thickened and the alcohol has cooked off. Stir often to prevent burning. 
  5. Add vegan parmesan cheese. ​Once the sauce has thickened to your liking, mix in the vegan parmesan cheese and season with salt and black pepper to taste. Stir in the pasta water, as needed, to make the sauce smooth and silky. 
  6. Serve. Serve the sauce over your favorite penne and top with fresh parsley, fresh basil, and/or extra vegan parmesan cheese, as desired. Enjoy! 
vertical photo of vegan penne alla vodka

Serving Suggestions 

We love enjoying this vegan penne alla vodka as a main course on a busy weeknight, but it’s also elevated enough to serve for a special occasion. Pair it with your favorite crusty bread, like Vegan Garlic Bread or Vegan Focaccia and a light side salad, like this Brussels Sprouts Caesar Salad

Recipe FAQs

What does the vodka do? Can penne alla vodka get you drunk?

Don’t worry; the alcohol cooks off, and you won’t be getting drunk from eating this pasta sauce. Vodka adds to the recipe’s aroma and acts as an emulsifier for the sauce, allowing the cream to meld with the tomato base.

Is this vegan pasta recipe gluten-free?

All of the ingredients in the vegan vodka sauce are naturally vegan without substitutions. If you’d like to make the pasta dish as a whole gluten-free, just swap in your favorite gluten-free pasta and serve with gluten-free friendly side dishes. 

Can I make this creamy tomato sauce without nuts?

Cashews are a key ingredient for making this tomato sauce rich and creamy. You may be able to swap the raw cashews for raw sunflower seeds for a similar flavor, though we haven’t tested it. If you’d like to give it a try, we’d recommend soaking the sunflower seeds for 20 minutes, just as you would cashews. 

Storage Instructions 

​Leftover creamy vegan penne alla vodka will keep for up to 4 days in an airtight container in the refrigerator. When possible, we recommend storing the pasta sauce and pasta in separate containers. This will keep the pasta from absorbing the sauce and will keep your leftovers as rich and creamy as possible. 

Reheat in the microwave or on the stovetop until just warmed through. 

vertical photo of vegan penne alla vodka

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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vertical photo of vegan penne alla vodka

Vegan Penne alla Vodka Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 8 small servings

Description

Learn how to make a creamy, restaurant-worthy vegan penne alla vodka in your home kitchen! It’s made with simple ingredients and just 30 minutes. Serve as an easy weeknight meal or date-night main course! 


Ingredients

Sauce

  • 1/2 cup raw cashews
  • 1/2 cup vegetable broth
  • 1 28-ounce can of crushed San Marzano tomatoes
  • 2 tablespoons oil or vegan butter
  • 1 shallot, finely minced (or 1/3 cup diced onions)
  • 10 cloves garlic, finely minced
  • Pinch red pepper flakes
  • 1/2 cup vodka
  • 2 tablespoons tomato paste
  • 1/2 cup fresh basil, finely chopped
  • 1½ teaspoons dried oregano
  • 1/2 cup vegan Parmesan cheese
  • 1/2 to 1 teaspoon salt (or to taste)
  • Black pepper, as desired

Additional Ingredients

  • 1 pound penne pasta (or any pasta of your choice)
  • Finely chopped parsley or basil, for garnish
  • Vegan parmesan cheese, to top 

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Bring a small pot of water to a boil. Once it is boiling, remove the pot from heat and add the cashews. Soak for 20 minutes or until softened and drain.
  3. Transfer the cashews to a high-speed blender along with 1/2 cup water or vegetable broth and half of the 28-ounce can of tomatoes* (see notes). Blend on high until smooth and set aside.
  4. In a separate large pan over medium heat, add the olive oil. Once warmed, add the shallot and sauté for 2 minutes. Add in the garlic and red pepper flakes, and continue to cook until the shallots are translucent and the garlic is fragrant, about 2 more minutes.
  5. Next, add the vodka, the remaining crushed tomatoes, the blended cashew mixture, tomato paste, basil, and oregano. Bring the mixture to a low boil and lower it to a simmer. Cook, uncovered, for 15-20 minutes, or until the sauce thickens and the alcohol cooks off, stirring often.
  6. When the pot of water is boiling, cook the penne pasta until al dente, according to the package instructions. Reserve 1 cup of pasta water. Drain and set aside.
  7. Once the sauce has cooked down, mix in the vegan parmesan cheese—season with salt and pepper to taste. Stir in pasta water as needed to make the sauce smooth and silky.
  8. Serve the sauce over your favorite penne and top with additional herbs and vegan parmesan cheese.

Notes

  • We only added 1/2 of the can of tomatoes to the blender as we wanted the sauce to have small chunks still. If you want the sauce to be completely smooth, blend all the tomatoes.
  • We prefer to use San Marzano tomatoes as they are sweeter, less acidic, and more flavorful than Roma tomatoes.
  • Choose a neutral, smooth, and middle-of-the-road vodka.
  • If you want to use fresh oregano, opt for 3x the amount, or to taste. 
  • For Vegan Parmesan Cheese, brands we like are Violife and Follow Your Heart.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Entree, Pasta
  • Method: Stovetop
  • Cuisine: Vegan, Italian

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which 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 Vegan Penne alla Vodka appeared first on Sweet Simple Vegan.

Roasted Veggie Sandwich with Peanut Sauce

This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!

The post Roasted Veggie Sandwich with Peanut Sauce appeared first on Sweet Simple Vegan.

This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!

Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyvegan

Vegan sandwiches are one of our favorite lunches, especially when we’re on the go. Today we’re taking a simple veggie sandwich to the next level by roasting the sliced veggies until caramelized and tender, then smothering the bread with our favorite Thai-inspired peanut sauce.  

If you have any peanut sauce leftover, use it to dip Rainbow Summer Rolls, drizzle on Thai Peanut Grain Bowls, or toss it with your favorite Vegetable Stir Fry

Or if you’re looking for more epic vegan sandwich ideas to try, make sure to check out This Vegan Chicken Pesto SandwichRataouille ParmesanMediterranean-Inspired Chickpea Salad, and this Buffalo Tofu Sandwich

Ingredients You’ll Need 

  • Veggies: For this sandwich, we’re using 1 Chinese eggplant and 1 zucchini, each sliced into 1/2″ rounds. These roasted veggies act as the bulk of the sandwich. 
  • Coconut aminos: Adds a slightly sweet and salty flavor, similar to soy sauce but with less sodium and a more sweet flavor. If you prefer a saltier veggie filing, opt for soy sauce or tamari.
  • Rice vinegar: Adds an acidity that balances the creamy richness in the peanut sauce. 
  • Vegan hoisin sauce: Helps the veggies caramelize during roasting and adds a sweet, salty, tangy flavor. 
  • Spices: We seasoned simply with garlic powder and a pinch of black pepper. Feel free to add additional salt to taste, as needed.
  • Vegetable broth: Used to cook the sautéed onions. Water with a splash of coconut aminos is a good alternative in a pinch.
  • Peanut sauce: We used our Homemade Peanut Sauce made with just 8 simple ingredients. 
  • Sourdough bread: Our favorite bread to use when making this sandwich is a couple slices of hearty sourdough. Our No-Knead Bread would work perfectly. Or, if you prefer more traditional sandwich bread, you can’t go wrong with our 100% Whole Wheat Bread or Fluffy Sandwich Bread.

Optional Add-ins

  • Switch up the roasted veggies: We love this sandwich with Chinese eggplant and zucchini, but you can roast thin slices of virtually any veggie in its place. Try portobello mushrooms, sweet potatoes, carrots, or bell peppers. 
  • Add fresh veggies: Romaine or your favorite leafy greens, tomato slices, cucumbers, avocado, red onion, sprouts, red cabbage, micro greens, fresh bell pepper, etc are fantastic! We usually keep it simple and stick to romaine and tomatoes. 
  • Switch up the sauce: We’re always looking for new ways to use peanut sauce, but if you don’t have the exact ingredients to make it, or want to try a variation, switch up the sauce! Our Vegan Garlic Aioli or this Ginger Miso Dressing would be delicious. 

Equipment Needed

How to Make Roasted Veggie Sandwich

Roast the Veggies

  1. Prepare the broiler. Before preparing the eggplant and zucchini, line a baking sheet with parchment paper, then preheat the broiler. 
  2. Make the veggie marinade. In a medium bowl, combine the coconut aminos, rice vinegar, hoisin sauce, garlic powder and black pepper. Add in the eggplant and zucchini and mix until each veggie slice is well coated. 
  3. Broil for 7 minutes. Spread the eggplant and zucchini on the prepared baking sheet in a single layer. Set aside remaining marinade. Place the sheet under the broiler for 7 minutes, or until the veggies are browned to your liking. 
  4. Brush with leftover marinade. Remove the veggies from the oven, flip, brush any leftover marinade on top, and return to the oven. Broil for an additional 3 minutes, or until nicely browned on the following side. Remove and set aside to cool. Watch carefully so it doesn’t burn! 
  5. Cook the onions. Set a medium pan over medium low heat. Add 1/4 cup of vegetable broth and heat until warm. Add in the onions and cook down, stirring occasionally, for 15-20 minutes. Add additional broth as needed to prevent burning.

Assemble

  1. Follow our easy recipe to make the Perfect Peanut Sauce.
  2. Toast the bread. 
  3. On one slice of bread, spread on a layer of peanut sauce. 
  4. Layer on roasted eggplant, zucchini, onions, lettuce, and tomatoes, then seal with the other slice of bread. 
  5. Repeat the process to make as many sandwiches as you’d like! 

Storage Instructions

Once assembled, this sandwich is best enjoyed immediately. If you’re making this sandwich for meal prep, store the roasted vegetables, peanut sauce, bread, and other toppings in separate airtight containers. 

Assemble right before enjoying, or the night before work or school. If preparing the night before, just make sure to use hearty bread and toast before adding the peanut sauce or the bread may go soggy.

Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyvegan

More Ways To Enjoy Peanut Sauce

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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Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyvegan

Roasted Veggie Sandwich Recipe with Peanut Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 48 minutes
  • Yield: 2

Description

This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!


Ingredients

  • 1 Chinese eggplant, sliced into 1/2″ rounds
  • 1 zucchini, sliced into 1/2” rounds
  • 2 tablespoon coconut aminos (or soy sauce)
  • 1/2 tablespoon rice vinegar
  • 1/4 teaspoon vegan hoisin sauce
  • 1/2 teaspoon garlic powder
  • Pinch ground pepper
  • 1/2 large white onion, sliced into thin rings
  • 1+ cup vegetable broth

Peanut Sauce

  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons water, or as needed to smooth
  • 1 tablespoon finely chopped cilantro
  • 1/2 tablespoon coconut aminos (or soy sauce)
  • 1/2 teaspoon coconut nectar (or liquid sweetener of choice)
  • 1/41/2 teaspoon sriracha (to taste)
  • 1/4 teaspoon ground garlic
  • 1/8 teaspoon ground ginger

To Serve

  • 1 tomato, sliced into rounds
  • 1/2 head romaine lettuce
  • 4 slices of sourdough bread

Instructions

Eggplant and Zucchini:

  1. Line a baking pan and preheat the broiler.
  2. In a medium bowl, combine the coconut aminos, rice vinegar, hoisin, garlic powder and pepper. Add in the eggplant and zucchini into the sauce and mix until every piece is coated.
  3. Place the eggplant and zucchini on the baking tray in a single layer, and place into the oven to broil for 7 minutes, until browned. Save any extra marinade in the bowl.
  4. Remove from the oven, flip, add leftover marinade on top, and broil for 3 more minutes or until nicely browned. Be sure to check up on it often to prevent burning.
  5. Remove and set aside to cool.

Onions:

  1. Add 1/4 cup vegetable broth into a pan over medium-low heat. Once warmed, add in the onion and cook down, stirring occasionally, about 15-20 minutes.
  2. Add more broth as needed to prevent burning, but don’t add more until it has cooked off.

Peanut Sauce

To prepare your sauce, simply whisk all of the ingredients together until smooth.

Assembly:

To prepare the sandwiches, toast the bread, then spread half of the peanut sauce on one half of each sandwich. Divide the eggplant, zucchini, onions, lettuce and tomatoes between each sandwich as desired then seal with the other slice of bread.

  • Prep Time: 18 minutes
  • Cook Time: 30 minutes
  • Category: Entree

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 Roasted Veggie Sandwich with Peanut Sauce appeared first on Sweet Simple Vegan.

Homemade TTLA Sandwich

Introducing the TTLA – aka your new favorite sandwich! It’s a plant-based twist on the classic BLT. Loaded with our smoky tempeh bacon, juicy tomatoes, creamy avocado, pickles, romaine lettuce, and a zesty garlic aioli to tie it all together. 

The post Homemade TTLA Sandwich appeared first on Sweet Simple Vegan.

Introducing the TTLA – aka your new favorite sandwich! It’s a plant-based twist on the classic BLT. Loaded with our smoky tempeh bacon, juicy tomatoes, creamy avocado, pickles, romaine lettuce, and a zesty garlic aioli to tie it all together. 

The viral TTLA sandwich from Whole Foods just made its way into your kitchen. Learn how to make this delicious vegan recipe from scratch, loaded with tempeh bacon, tomatoes, lettuce, avocado and a homemade garlic aioli. Get ready to dig into your new favorite sandwich! #vegan #sandwich #ttla #homemade #wholefoods #easyrecipe #healthyrecipe #veganlunch #veganentree #vegansandwich #restaurantstyle

Inspired by Whole Foods’ Vegan Sandwich

If you haven’t heard, Whole Foods Market introduced a vegan sandwich to their deli counters in 2018. It quickly gained popularity after Tabitha Brown shared her reaction to the sandwich in this Facebook video.

Within a week of its posting, Tabitha Brown’s viral video was reaching millions and the #TTLAChallenge was born. People started to pick up the sandwich at their local Whole Foods Market to capture their own TTLA sandwich-eating experiences, and post their photos and videos online. 

It’s amazing to see vegans and non-vegans alike show the TTLA the love it deserves! On the off chance you don’t have this TTLA sandwich on menus near you, we’ve figured out how to make this sandwich at home. It honestly tastes identical and will satisfy any craving!

The viral TTLA sandwich from Whole Foods just made its way into your kitchen. Learn how to make this delicious vegan recipe from scratch, loaded with tempeh bacon, tomatoes, lettuce, avocado and a homemade garlic aioli. Get ready to dig into your new favorite sandwich! #vegan #sandwich #ttla #homemade #wholefoods #easyrecipe #healthyrecipe #veganlunch #veganentree #vegansandwich #restaurantstyle

Ingredients You’ll Need 

  • Tempeh bacon: Whole Foods makes their sandwich with Lightlife Tempeh Bacon Strips. If you’d like, you can pick up this pre-made smoky bacon and use it to make this sandwich. Or, try our easy homemade tempeh bacon recipe. It’s made in 15 minutes with simple ingredients like soy sauce, apple cider vinegar, maple syrup, liquid smoke and a few spices. 
  • Tomato: Any juicy tomato slices of choice will do. 
  • Lettuce: Try baby romaine or butter lettuce, cut or ripped into medium sized chunks. We used Pete’s Living Greens
  • Avocado: The classic BLT sandwich doesn’t contain avocado, but adding avocado to this vegan BLT truly takes it to the next level. The more creamy your sliced avocado, the better! 
  • Dill pickles: Adding pickles to your TTLA at Whole Foods is optional, but highly recommended for a sweet, tangy crunch! 
  • Favorite bread: Whole Foods Market makes their sandwich with ciabatta buns, but you can use any bread of choice. We used Dave’s Killer Bread. 
  • 5-Minute Garlic Aioli: We’ve cracked the code on making vegan garlic aioli at home with just 4-ingredients. Or, swap in your favorite sandwich condiments, such as regular vegan mayonnaise, mustard, relish, hummus, or another type of aioli, like Garlic Truffle Aioli!

Equipment Needed

The viral TTLA sandwich from Whole Foods just made its way into your kitchen. Learn how to make this delicious vegan recipe from scratch, loaded with tempeh bacon, tomatoes, lettuce, avocado and a homemade garlic aioli. Get ready to dig into your new favorite sandwich! #vegan #sandwich #ttla #homemade #wholefoods #easyrecipe #healthyrecipe #veganlunch #veganentree #vegansandwich #restaurantstyle

How to Make a TTLA Sandwich

  1. Prepare the tempeh bacon. Go to our Homemade Tempeh Bacon and follow the recipe instructions to make. For the most authentic sandwich, you’ll want to cook the tempeh bacon in advance and refrigerate until chilled. 
  2. Prepare the vegan garlic aioli. Our simple homemade garlic aioli recipe requires just 4 ingredients! 
  3. Assemble. Smear one slice of the bread with garlic aioli. Layer on half of the lettuce, tomato slices, tempeh bacon, pickles, and avocado, and then seal the sandwich shut with the second piece of bread. 
  4. Repeat! Use this method to make as many sandwiches as you’d like! 

Recipe FAQs

Is this TTLA sandwich gluten-free?

The standard TTLA sandwich at Whole Foods is not naturally vegan because it’s typically made on ciabatta bread. By making it at home, you can ensure it’s 100% gluten-free by using your favorite gluten-free bread and gluten-free tempeh. 

Is it oil-free?

If you’re using a regular vegan mayonnaise to make the vegan garlic aioli, this recipe is not oil-free because vegan mayonnaise is oil-based. However, it you make the vegan garlic aioli with an oil-free mayonnaise recipe, or another condiment such as oil-free hummus, this smoky TTLA sandwich is naturally oil-free! 

Can I make this recipe with another kind of vegan bacon?

Certainly! The classic choice is tempeh bacon, but you can of course use any vegan bacon of choice. You might like our Tofu BaconShiitake BaconEggplant Bacon, or Vegan Rice Paper Bacon.

Is the TTLA sandwich at Whole Foods naturally vegan?

As is, the sandwich is 100% vegan straight from the menu! If you have a chance to try Whole Foods’ version, we highly recommend it! 

Storage Instructions

We recommend enjoying this sandwich immediately once assembled, as avocado does not tend to keep well. 

If you’d like to meal prep these sandwiches for school or work lunches, prep the tempeh bacon and aioli in advance to make assembly throughout the week as quick as possible. 

The viral TTLA sandwich from Whole Foods just made its way into your kitchen. Learn how to make this delicious vegan recipe from scratch, loaded with tempeh bacon, tomatoes, lettuce, avocado and a homemade garlic aioli. Get ready to dig into your new favorite sandwich! #vegan #sandwich #ttla #homemade #wholefoods #easyrecipe #healthyrecipe #veganlunch #veganentree #vegansandwich #restaurantstyle

More Vegan Sandwich 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
The viral TTLA sandwich from Whole Foods just made its way into your kitchen. Learn how to make this delicious vegan recipe from scratch, loaded with tempeh bacon, tomatoes, lettuce, avocado and a homemade garlic aioli. Get ready to dig into your new favorite sandwich! #vegan #sandwich #ttla #homemade #wholefoods #easyrecipe #healthyrecipe #veganlunch #veganentree #vegansandwich #restaurantstyle

Homemade TTLA Sandwich Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 26 minutes
  • Yield: 2 sandwiches

Description

Introducing the TTLA – aka your new favorite sandwich! It’s a plant-based twist on the classic BLT. Loaded with our smoky tempeh bacon, juicy tomatoes, creamy avocado, pickles, romaine lettuce, and a zesty garlic aioli to tie it all together. 


Ingredients

  • Homemade tempeh bacon
  • 5-Minute Garlic Aioli
  • 1 tomato, cut into slices
  • Baby romaine or butter lettuce, cut or ripped into medium sized chunks (we used Pete’s Living Greens)
  • 1 avocado, peeled and sliced
  • Dill pickles (optional)
  • 4 slices of your favorite bread, toasted (we used Dave’s Killer Bread)

Instructions

  1. Prepare the homemade tempeh bacon and garlic aioli if you have not done so already.
  2. Smear one slice of the bread with garlic aioli. Layer on half of the lettuce, tomato, tempeh bacon, pickles, and avocado, and then seal the sandwich shut with the second piece of bread. Repeat with the second sandwich.
  3. Dig in!

Notes

  • If you don’t want the aioli to be too strong, opt for 1/8-1/4 teaspoon garlic powder instead of fresh garlic.
  • Store the garlic aioli in an airtight container in the refrigerator for up to 5 days.
  • Prep Time: 20
  • Cook Time: 6
  • Category: Lunch
  • Cuisine: Vegan

The post Homemade TTLA Sandwich appeared first on Sweet Simple Vegan.

Vegan Ube Ice Cream 

If you’re just discovering the magic of flipino ube recipes, you’ll love this Vegan Ube Ice Cream. It combines the nutty and vanilla-like flavor of ube with a smooth, dairy-free ice cream base. Break out your ice cream machine and get ready to enjoy the best purple, creamy ice cream at home! 

The post Vegan Ube Ice Cream  appeared first on Sweet Simple Vegan.

If you’re just discovering the magic of Filipino ube recipes, you’ll love this vegan ube ice cream. It combines the nutty and vanilla-like flavor of ube with a smooth, dairy-free ice cream base. Break out your ice cream machine and get ready to enjoy the best purple, creamy ice cream at home! 

horizontal photo of vegan ube ice cream scoops in small gray bowls on white table
photo of scoops of purple ube ice cream in small grey bowl

A Modern Ube Filipino Dessert 

Ube (Filipino purple yam) is a traditional ingredient in many traditional Filipino desserts, including Ube HalayaUbe EnsaymadaUbe Pichi Pichi, and Ube Champorado. It is known for its vibrant purple color and uniquely sweet, nutty flavor and is often used as a main ingredient in purple food! 

This vegan ube ice cream, like our Ube Cinnamon Rolls, is a modern twist on traditional Filipino cuisine. So if you love ice cream and you love ube, you will love this vegan recipe!

labeled ingredients for vegan ube ice cream: heavy cream, condensed milk, coconut milk,

Ingredients You’ll Need 

  • Full-fat coconut milk: Instead of whole milk, the base of this vegan ice cream recipe is full-fat coconut milk. It has a similar level of fat content, adding a naturally rich creaminess and subtle coconut flavor that complements the ube. 
  • Vegan sweetened condensed milk: Adds sweetness and a dense, creamy texture. Feel free to opt for a store-bought version or try our easy Homemade Vegan Sweetened Condensed Milk recipe
  • Vegan Ube Halaya: This is a sweetened purple yam jam that is key for giving this ube ice cream its bold ube flavor. We highly recommend making our Homemade Ube Halaya with grated ube and ube extract. Most Filipino halaya found in Filipino bakeries and markets is not made with vegan ingredients. 
  • Ube extract: Enhances the ube flavor and intensifies the purple color and adds a deeper ube flavor. We purchase our Ube Extract on Amazon
  • Salt: A pinch of salt helps to balance the sweetness and adds depth of flavor. Don’t skip it! 
  • Vegan heavy cream: Traditional ice creams are made with a combination of whole milk and heavy cream. To replicate this rich texture, we’ve opted for vegan heavy cream. Most mainstream grocery stores carry coconut or oat-based vegan heavy cream. Look for them near the traditional heavy cream. 

Equipment

How to Make Vegan Ube Ice Cream

  1. Chill the bowl. For optimal results, place your ice cream churning bowl in the freezer the night before to ensure it is properly chilled (ideally 12 hours ahead of time). This step is very important to ensure the ice cream mixture freezes properly during churning and does not have a grainy consistency! 
  2. Blend the ice cream ingredients. Combine all of the ingredients in a high-speed blender. Blend until smooth and set aside.
  3. Churn until soft-serve consistency. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s directions until it reaches soft-serve consistency (this typically takes 20-30 minutes in our ice cream machine). 
  4. Freeze until firm. Transfer to a freezer-safe container, cover, and freeze until firm, at least 8 hours.
  5. Serve. Once firm, scoop and serve as traditional ice cream. Enjoy!

Recipe FAQs

What kind of ice cream machine do you use?

We have a Kitchen Aid Stand Mixer, so we used the Ice Cream Maker attachment for this recipe. If you do not have a Kitchen Aid Standing Mixer, we have heard great things about this ice cream maker.

I don’t have an ice cream machine. Can I make this a no-churn recipe?

For the right consistency and creamier texture, this recipe requires an ice cream machine. If you are looking for no churn recipes, we highly recommend this 5-Minute Vegan Frozen Yogurt Recipe or give one of these raw banana nice cream recipes a try: Vegan Apple Pie Ice CreamVegan Eggfruit Ice Cream, or Chocolate & Coconut Vanilla Ice Cream.

What can I make with leftover ube halaya?

Our Homemade Ube Jam recipe makes about 4 cups of jam, so you will have a little over 3 cups leftover if you make the full recipe. Leftover jam can be frozen in a freezer-safe container for up to 3 months, or use the leftovers to make our Ube Horchata and Ube Ensaymada.

You can also use it as a sweet spread or enjoy it alone as a dessert topped with Toasted Coconut Milk Curds or vegan cheese shreds.

photo of scoops of purple ube ice cream in small grey bowl

Tips for Success

  • Please do not use unsweetened condensed milk! Like baking, it is very important to use the proper ratio of ingredients when making homemade ice cream. Sugar plays a very important role in this recipe, not only adding the right amount of sweetness but preventing the ice cream from becoming too rock-hard and icy. The sugar in the sweetened condensed milk ensures the consistency remains soft and creamy. For this reason, please do not use unsweetened or reduced sugar content in our original recipe. 
  • Avoid over-churning. This can cause large ice crystals to form and make the texture of the ice cream grainy or overly icy. To prevent this, chill the equipment sufficiently before starting and stop churning when the ube ice cream recipe reaches a soft-serve consistency. 

More Ube 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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photo of scoops of purple ube ice cream in small grey bowl

Vegan Ube Ice Cream Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 20 hours
  • Diet: Vegan

Description

If you’re just discovering the magic of Filipino ube recipes, you’ll love this Vegan Ube Ice Cream! It combines the nutty and vanilla-like flavor of ube with a smooth, dairy-free ice cream base. Break out your ice cream machine and get ready to enjoy the best purple, creamy ice cream at home! 


Ingredients

Equipment


Instructions

  1. Chill the bowl. For optimal results, place your ice cream churning bowl in the freezer the night before to ensure it is properly chilled (ideally 12 hours ahead of time). This step is very important to ensure the ice cream mixture freezes properly during churning and does not have a grainy consistency! 
  2. Blend the ice cream ingredients. Combine all of the ingredients in a high-speed blender. Blend until smooth and set aside.
  3. Churn until soft-serve consistency. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s directions until it reaches soft-serve consistency (this typically takes 20-30 minutes in our ice cream machine). 
  4. Freeze until firm. Transfer to a freezer-safe container, cover, and freeze until firm, at least 8 hours.
  5. Serve. Once firm, scoop and serve as traditional ice cream. Enjoy!

Notes

  • Prep Time: 20 hours
  • Category: Dessert
  • Cuisine: Filipino

The post Vegan Ube Ice Cream  appeared first on Sweet Simple Vegan.

Birthday Dog Cupcakes (Pupcakes!)

What better way to show your pup some birthday love than with homemade dog cupcakes? These “pupcakes” are loaded with veggies, then topped with a peanut butter frosting that’s sure to be a hit with all of your fur baby friends!

The post Birthday Dog Cupcakes (Pupcakes!) appeared first on Sweet Simple Vegan.

What better way to show your pup birthday love than homemade dog cupcakes? These “pupcakes” are loaded with veggies, then topped with a peanut butter frosting that’s sure to be a hit with all of your fur baby friends!

horizontal photo of dog birthday cupcake with frosting on black wire rack

We originally developed these puppy cupcakes to celebrate Berry’s 3rd birthday. His 8th birthday is now just around the corner (where does the time go?), and it’s time to celebrate another year of Berry in style. 

These homemade dog treats are made with 100% dog-friendly ingredients and are vegan, gluten-free, and oil-free. We made sure to load them up with both fruits and veggies, so they were a special treat that was still on the healthier side for your pup’s birthday!

Bonus: We also taste-tested these doggie treats, and honestly, we would eat them! They aren’t nearly as sweet as a regular cupcake, so if you want to make them for yourself, I suggest adding up to 1/2 cup of coconut sugar and pairing them with a sweeter frosting, like our Vegan Vanilla Buttercream Frosting.

If your dogs love homemade treats as much as Berry and Louie, browse these recipes next: Dog-Friendly Ice Cream SundaePuppy Spice Latte, and Homemade Dog Biscuits

Ingredients You’ll Need 

for the pupcakes

  • Chia egg: Acts as a binder, replacing traditional eggs in these pupcakes. 
  • Mashed ripe banana: Adds natural sweetness and moisture that helps keep these pupcakes fluffy.
  • Unsalted peanut butter: Creamy peanut butter provides a rich, nutty flavor that dogs love and helps bind the ingredients. Please make sure to use NATURAL peanut butter with NO XYLITOL. Xylitol is highly TOXIC to dogs and often found in processed peanut butter. 
  • Grated veggies: Carrots and zucchini add texture, moisture, a touch of sweetness, and nutrition!
  • Unsweetened almond milk: Adds moisture to the batter while keeping it dairy-free. We used our Homemade Almond Milk, but you can use store-bought non-dairy milk.
  • Apple cider vinegar: Reacts with the leavening agents to help the cupcakes rise.
  • Oat flour: A nutritious, gluten-free flour that adds fiber and structure to the cupcakes while keeping them wheat-free.
  • Chickpea flour: Adds protein and helps bind the cupcakes together.
  • Leavening agents: Baking powder and baking soda are safe for dogs and help the cupcakes rise and become fluffy.
  • Ground cinnamon: Adds a hint of warmth, flavor, and anti-inflammatory benefits for pups! 

for the frosting

  • Plain vegan coconut yogurt: The source of creaminess and healthy fats. 
  • Peanut butter: Enhances the flavor and helps thicken the frosting. Again, use NATURAL peanut butter (no xylitol!). 
  • Chickpea flour: Acts as a stabilizer that helps give the frosting structure. 

Equipment Needed

How to Make Dog Cupcakes

  1. Preheat the oven. Preheat your oven to 350°F and line a cupcake pan with cupcake molds, or lightly grease the pan with coconut or avocado oil. Set aside.
  2. Prepare the chia egg. In a large bowl, mix the chia seeds with water and set aside for 10 minutes to thicken.
  3. Mix wet ingredients. Once the chia seeds have thickened, add the mashed banana, peanut butter, shredded carrots, zucchini, almond milk, and apple cider vinegar. Stir until the mixture is uniform.
  4. Add the dry ingredients. Add the oat flour, chickpea flour, baking powder, baking soda, and ground cinnamon to the wet ingredients. Mix well to combine.
  5. Fill cupcake molds. Using a tablespoon-sized cookie scooper, evenly distribute the batter into the silicone cupcake molds or paper liners, filling each about 2/3 to 3/4 full.
  6. Bake. Tap the pan on the counter to remove any air bubbles. Place the pan in the oven on the middle rack and bake these dog-friendly cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool cupcakes. Remove the pan from the oven and place it on a cooling rack for 15 minutes. Then, remove the cupcakes from the pan and let them cool completely before frosting.
  8. Prepare frosting (optional). In a medium bowl, whisk together the vegan yogurt and peanut butter until smooth. Gradually add the chickpea flour, mixing until the frosting is thick and creamy. Transfer to a piping bag with a star tip if desired.
  9. Frost cupcakes. Once the peanut butter cupcakes have cooled, frost them using a piping bag or butter knife. 
  10. Serve. Finish with a sprinkle of cinnamon, coconut flakes, or crumbled dog treats, if desired, then serve! Happy birthday to your furry friends! 
overhead photo of baked dog friendly cupcakes in cupcake tin with colorful cupcake liners

Serving Suggestions 

If your dogs are small, like Berry and Louie, we recommend cutting up the cupcake and putting it in a bowl for them. Larger dogs could probably gobble these up in one go! 

dachshund chihuahua eating dog cupcake on white square plate on dining table

Storage Instructions

These cupcakes will keep for up to 3 days in an airtight container at room temperature or in the refrigerator for up to 7 days. 

Unfrosted cupcakes can also be frozen for up to 3 months. To keep them as moist as possible, wrap each cooled cupcake individually in plastic wrap then place the cupcakes together in a large, freezer-safe bag. Thaw at room temperature when ready to serve. 

photo of dog birthday cupcakes with frosting on white table

More Dog-Friendly Recipes YOur Pup 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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photo of dog birthday cupcake with frosting on black wire rack

Dog Cupcakes Recipe (Pupcakes!)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: 8 cupcakes

Description

What better way to show your pup some birthday love than with homemade dog cupcakes? These “pupcakes” are loaded with veggies, then topped with a peanut butter frosting that’s sure to be a hit with all of your fur baby friends!


Ingredients

Cupcakes

  • 1 chia egg (1 tablespoon chia seeds seed + 3 tablespoons water)
  • 1/2 cup mashed ripe banana
  • 1/4 cup unsalted peanut butter
  • 1/4 cup grated carrot
  • 1/4 cup shredded zucchini
  • 1/4 cup unsweetened almond milk
  • 1/2 tablespoon apple cider vinegar
  • 1/2 cup oat flour
  • 1/4 cup chickpea flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon

Frosting (Optional)

  • 1/2 cup plain vegan coconut yogurt
  • 1/4 cup unsalted peanut butter
  • 2 tablespoons chickpea flour

Equipment


Instructions

  1. Preheat the oven. Preheat your oven to 350°F and line a cupcake pan with cupcake molds, or lightly grease the pan with coconut or avocado oil. Set aside.
  2. Prepare the chia egg. In a large bowl, mix the chia seeds with water and set aside for 10 minutes to thicken.
  3. Mix wet ingredients. Once the chia seeds have thickened, add the mashed banana, peanut butter, shredded carrots, zucchini, almond milk, and apple cider vinegar. Stir until the mixture is uniform.
  4. Add the dry ingredients. Add the oat flour, chickpea flour, baking powder, baking soda, and ground cinnamon to the wet ingredients. Mix well to combine.
  5. Fill cupcake molds. Using a tablespoon-sized cookie scooper, evenly distribute the batter into the silicone cupcake molds or paper liners, filling each about 2/3 to 3/4 full. We only filled 8 cupcake molds.
  6. Bake. Tap the pan on the counter to remove any air bubbles. Place the pan in the oven on the middle rack and bake these dog-friendly cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool cupcakes. Remove the pan from the oven and place it on a cooling rack for 15 minutes. Then, remove the cupcakes from the pan and let them cool completely before frosting.
  8. Prepare frosting (optional). In a medium bowl, whisk together the vegan yogurt and peanut butter until smooth. Gradually add the chickpea flour, mixing until the frosting is thick and creamy. Transfer to a piping bag with a star tip if desired.
  9. Frost cupcakes. Once the peanut butter cupcakes have cooled, frost them using the piping bag or butter knife. 
  10. Serve. Finish with a sprinkle of cinnamon, coconut flakes, or crumbled dog treats, if desired, then serve! Happy birthday to your furry friends! 

Notes

  • Chia seeds: Ground flaxseed works in place of the chia seeds.
  • If your dogs are small, like Berry and Louie, we recommend cutting up the cupcake and putting it in a bowl for them. Larger dogs could probably gobble these up in one go!
  • Storage: These cupcakes will keep for up to 3 days in an airtight container at room temperature or in the refrigerator for up to 7 days.
  • Freezing: Unfrosted cupcakes can also be frozen for up to 3 months. To keep them as moist as possible, wrap each cooled cupcake individually in plastic wrap then place the cupcakes together in a large, freezer-safe bag. Thaw at room temperature when ready to serve. 
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dog Recipes, Dessert
  • Method: Oven
  • Cuisine: Vegan, Gluten-free, Oil-free

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 Birthday Dog Cupcakes (Pupcakes!) appeared first on Sweet Simple Vegan.

Vegan Lemon Posset

This Vegan Lemon Posset is a simple, refreshing silken tofu dessert complete with a rich, custard-like consistency. No animal products required for a lush, citrus-filled Spring dessert!

The post Vegan Lemon Posset appeared first on Sweet Simple Vegan.

This Vegan Lemon Posset is a simple, refreshing, silken tofu dessert with a rich, custard-like consistency. No animal products are required for this lush, citrus-filled Spring dessert!

scooping the vegan lemon posset out of a lemon with a blueberry and mint garnish
lemon peels filled with lemon posset on wooden board garnished with blueberries and mint

What is lemon posset?

Lemon Posset is a classic British dessert that originated in the Middle Ages. The first version of the recipe started as a hot drink made with a spiced milk mixture curdled with wine or ale. Over time, it morphed into a citrus-infused dessert. 

The traditional recipe uses three simple ingredients: cream, sugar, and fresh lemon juice. After simmering, cooling, and chilling, the mixture takes on a thick, custard-like consistency, similar to that of Crème Brûlée, panna cotta, or lemon tarts. 

We’ve completely veganized the Spring dessert by swapping the dairy cream for coconut cream and adding silken tofu for its creamy consistency and protein structure. 

It’s an elegant dessert perfect for special occasions like a Spring dinner party, Mother’s Day, Easter, at-home date nights, and tea parties. Now, let’s dig into the details!

tulip jar filled with lemon posset topped with raspberries and mint with a lemon in the background

Do you love lemon desserts? Try these popular vegan recipes next! Glazed Vegan Lemon LoafLemon Rosemary Bars, Gluten-Free Lemon Poppyseed Loaf, and Lemon Poppyseed Breakfast Cookies

silken tofu firm, organic coconut cream, fresh lemons, salt, sugar

Ingredients You’ll Need 

  • Coconut cream: Lemon posset is typically made with heavy cream. We opted for coconut cream, which has a similar high-fat content and rich, creamy texture and is typically easier to find than store-bought vegan heavy cream. A can of full-fat coconut milk may work—use the hard white part. 
  • Sugar: Use granulated white sugar to keep the posset’s color light. If possible, opt for organic to ensure the sugar is vegan.
  • Lemon: For the best bright lemon flavor, you’ll need fresh lemon juice and zest (from 1 to 2 medium-sized lemons). Additionally, if you serve this Spring dessert in lemon halves, you will need 6 additional large-sized lemon rinds.  
  • Firm silken tofu: We’ve tested this recipe using refrigerated and shelf-stable firm silken tofu. Shelf-stable firm silken tofu yields the best results as it is thicker. The refrigerated version works well, but the final texture is thinner. 

Equipment Needed

How to Make Vegan Lemon Posset 

  1. Prepare the lemons. ​If serving in lemon halves, prepare a strainer over a medium bowl. Cut the lemons in half lengthwise and scoop out the lemon flesh with a spoon. Place the flesh in the strainer and press to collect the juice in the bowl. Discard the flesh and pat the lemon shells dry with a towel. 
  2. Dissolve the sugar. Add the coconut cream and sugar to a medium saucepan over medium-low heat. Simmer for 2-3 minutes or until the sugar is dissolved and everything is well combined. 
  3. Add lemon juice, zest, and salt. ​To the same saucepan, add the lemon juice, lemon zest, and a pinch of salt. Stir together and simmer for 1 minute more. 
  4. Cool for 15 minutes. ​Remove the lemon posset mixture from the heat. Cool for 15 minutes. 
  5. Blend with silken tofu. ​Pour the lemon mixture into a high-speed blender along with the silken tofu. Blend until smooth. 
  6. Chill overnight. Pour the lemon posset into the prepared lemon halves or individual ramekins and chill in the refrigerator overnight. 
  7. Enjoy! Serve this lemon posset while chilled with additional fresh lemon zest, a dollop of coconut whipped cream, fresh berries, shortbread biscuits, or fresh mint leaves. 
lemon peels filled with lemon posset on wooden board garnished with blueberries and mint

Recipe FAQs

What is the difference between posset and panna cotta?

The biggest difference between the two classic desserts is the thickening agent. Traditional posset thickens when the acid in the lemon juice reacts with the proteins in the cream (or the silken tofu in this recipe). Panna cotta, on the other hand, sets with the help of gelatin. 

​Can I make this recipe without silken tofu?

Silken tofu plays a very important role in this recipe by adding protein and contributing to the creamy texture. Without silken tofu, the creamy dessert will not set properly.

If you are allergic to soy or prefer soy-free desserts, try our Vegan Strawberry Mousse! It is a similar chilled dessert with a light, smooth texture that is perfect for Spring occasions.

​Will maple syrup work as the sweetener?

Maple syrup or any other liquid sweetener, such as vegan honey or agave, will not work. These sweeteners will add too much excess liquid to the mixture and prevent it from setting. To keep the correct ratio, granulated sugar is required. 

How long will lemon posset keep?

This lemon posset recipe will keep for 2 to 3 days in an airtight container in the refrigerator. Lemon posset chilled in lemon halves will spoil faster than posset in ramekins.

Spoonful of vegan lemon posset being scooped out of a lemon

Quick Tips

  • Keep the heat low. ​You want the heat to be just high enough to dissolve the sugar and gently simmer the mixture. If the mixture is too hot and begins to boil, the coconut cream may separate and curdle. 
  • Strain for a completely smooth texture. ​If you want the texture to be completely smooth, strain the lemon posset mixture to discard the lemon zest before pouring into the lemon halves. 
  • Chill for at least 8 hours. For the perfect texture, it is essential to let the vegan lemon posset set for a minimum of 8 hours. Make this dessert the night before and refrigerate overnight. 
  • Use a piping bag. ​If you have trouble filling the lemon halves without spilling, transfer the lemon posset to a piping bag. This will make it easy to fill the lemons without a mess. 
small jar of lemon posset with a garnish of raspberries and mint with a lemon peaking in

More Recipes Using Silken Tofu 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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scooping the vegan lemon posset out of a lemon with a blueberry and mint garnish

Vegan Lemon Posset Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 8 hours 25 minutes
  • Diet: Vegan

Description

This Vegan Lemon Posset is a simple, refreshing silken tofu dessert complete with a rich, custard-like consistency. No animal products required for a lush, citrus-filled Spring dessert!


Ingredients

  • 1 can (13.5 oz) coconut cream
  • ¾ cup (150g) granulated sugar
  • 6 tbsp lemon juice
  • 1 tbsp lemon zest
  • 12 oz firm silken tofu (see notes)
  • Optional: pinch of salt
  • Optional: ½ tsp vanilla

Equipment


Instructions

  1. Prepare the lemons. ​If serving in lemon halves, prepare a strainer over a medium bowl. Cut the lemons in half lengthwise and scoop out the lemon flesh with a spoon. Place the flesh in the strainer and press to collect the juice in the bowl. Discard the flesh and pat the lemon shells dry with a towel.
  2. Dissolve the sugar. Add the coconut cream and sugar to a medium saucepan over medium-low heat​. Simmer for 2-3 minutes or until the sugar is dissolved and everything is well combined.
  3. Add lemon juice, zest, and salt. ​To the same saucepan, add the lemon juice, lemon zest, and a pinch of salt. Stir together and simmer for 1 minute more.
  4. Cool for 15 minutes. ​Remove the lemon posset mixture from the heat. Cool for 15 minutes.
  5. Blend with silken tofu. ​Pour the lemon mixture into a high-speed blender along with the silken tofu. Blend until smooth.
  6. Chill overnight. Pour the lemon posset into the prepared lemon halves or individual ramekins and chill in the refrigerator overnight.
  7. Enjoy! Serve this lemon posset while chilled with additional fresh lemon zest, a dollop of coconut whipped cream, fresh berries, shortbread biscuits, or fresh mint leaves.

Notes

  • Sweetener: Maple syrup or any other liquid sweetener, such as vegan honey or agave, will not work. These sweeteners add too much liquid to the mixture and prevent it from setting. Granulated sugar is required to keep the correct ratio. 
  • Storage: This lemon posset recipe will keep for 2 to 3 days in an airtight container in the refrigerator. Lemon posset chilled in lemon halves will spoil faster than posset in ramekins.
  • Firm silken tofu: We’ve tested this recipe using refrigerated and shelf-stable firm silken tofu. Shelf-stable firm silken tofu yields the best results as it is thicker. The refrigerated version works well, but the final texture is thinner. 
  • Lemon Halves: If poured into lemon halves, this recipe fills about 5-6 large lemons.
  • Texture: If you want the texture to be completely smooth, you can strain the mixture to discard the lemon zest before pouring into the lemon halves.
  • Prep Time: 8 hours 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert

The post Vegan Lemon Posset appeared first on Sweet Simple Vegan.

No-Bake Sushi Casserole

This Sushi Casserole is everything you love about avocado cucumber sushi rolls made into casserole form. Tangy sushi rice, crunchy vegetables, creamy avocado, and a umami-rich furikake topping that ties everything together. Get ready to satisfy that sushi craving!

The post No-Bake Sushi Casserole appeared first on Sweet Simple Vegan.

This Sushi Casserole is everything you love about avocado cucumber sushi rolls made into casserole form. Tangy sushi rice, crunchy vegetables, creamy avocado, and a umami-rich furikake topping that ties everything together. Get ready to satisfy that sushi craving!

This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

Vegan casseroles are some of our favorite weeknight dinners to make. They’re quick, often use simple pantry staples, require little hands-on time, and can feed a hungry crowd!

 And while you’ve likely had a more classic casserole dish, like Eggplant Parmesan, a Broccoli & Rice Casserole, or our incredible Loaded Baked Potato Casserole, this deconstructed sushi roll is easily one of our all-time favorites.

It’s a Sweet Simple Mom original and inspired by the sushi casserole we used to make growing up. My mom realized how eat it would be to veganize our childhood favorite, and since then, has been sharing this no-bake recipe with our friends and family at potlucks, parties, and more. 

It’s a repeat recipe that’s always a hit amongst everyone, vegan or not. If you’ve tried our deconstructed sushi bowls or sushi donuts, you have to try this easy casserole!

This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

Ingredients You’ll Need 

  • Sushi rice: The foundation of our easy sushi “bake” recipe (and any vegan sushi roll!). Unlike long-grain rice like jasmine rice, classic sushi rice sticks and clumps together when cooked, making it an ideal base for this sushi casserole. We love to use the Lundberg Sushi Rice OR the Lotus Foods Jade Pearl Rice. If needed, opt for another type of short grain rice of choice.
  • Seasoned rice vinegar: Adds a subtle tang and sweetness to the rice and enhances the overall stickiness. This helps the rice hold its shape when sliced into individual servings. Sushi vinegar is a good substitute.
  • Avocado: Adds creaminess and richness, balancing the crunch in the vegetables and tanginess in the rice. 
  • Fresh vegetables: We like to use fresh carrots and Persion cucumbers for their added freshness and crunch. Feel free to swap in your favorite sushi veggies!
  • Furikake: A Japanese seasoning mix that adds a boost of umami and a slight crunch. We recommend trying our homemade furikake, made from toasted nori seaweed sheets, sesame seeds, coarse salt, and a pinch of sugar. Or, if you prefer store-bought, ensure it’s vegan by avoiding furikake made with with bonito flakes (made from tuna).

Casserole Add-Ins

The best part of making a homemade sushi casserole is you can customize it to include your favorite sushi ingredients. Load up your sushi casserole with your favorite sushi flavors by adding one or more of these add-in ideas:

  • Tofu “Spam”: Make this sushi casserole a spin on our Tofu Musubi recipe by layering slices of our homemade tofu spam on top of the sushi rice.
  • Smoky tofu: Similar to the “spam” musubi, our smoked tofu adds a boost of smoky flavor.
  • Vegan cream cheese: Adds a rich, creamy layer, similar to the flavor of a Philadelphia sushi roll. Use a store-bought vegan cream cheese, or try our homemade vegan cream cheese
  • Spicy mayo: Made with a mixture of vegan mayonnaise (or vegan kewpie mayonnaise) and sriracha, spicy mayo drizzled on top is a great final addition. 
  • Vegan Lox: Layer on our Carrot Lox for a spin on lox nigiri or a lox and avocado roll. Pair it with our vegan cream cheese for the ultimate recipe! 
  • Soy sauce: A splash of soy sauce can boost the umami flavor and saltiness. Drizzle it on right before eating or serve on the side with wasabi and pickled ginger for dipping. 
  • Green onions: Adds a fresh, mild onion flavor.
  • Vegan unagi: Try this incredible Vegan Unagi Recipe complete with a homemade eel sauce!

Equipment Needed

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How to Make Homemade Furikake Seasoning

  1. Blend ingredients. Put all ingredients except the sesame seeds in a blender or food processor and pulse until a coarse meal is formed.
  2. Mix and store. Pour the blended contents into a large bowl, mix in the sesame seeds, and transfer to an airtight container. Store in a cool, dry place until ready to use.

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How to Make this No-Bake Sushi Casserole

  1. Rinse the rice. Rinse the sushi rice until the water runs clear. Transfer it to a rice cooker or pot and add the appropriate amount of water as per your packaging instructions. Soak the rinsed rice in the water for 30 minutes before cooking.
  2. Cook the rice. If using a rice cooker, set it to cook. For stovetop cooking, bring the soaked rice to a boil. Once boiling, cover the pot with a lid and reduce heat to a low simmer. Cook for 20 minutes, then remove from heat and let it sit for 10 minutes without lifting the lid. Fluff the warm rice with a fork once done.
  3. Season the rice. Once the rice has cooled to room temperature, mix in the seasoned rice vinegar, adding more to taste if desired.
  4. Prepare the base. Press the cooked rice into the bottom of your baking dish and sprinkle with 2 tablespoons of furikake.
  5. Layer vegetables. Evenly layer the julienned carrots and then the sliced cucumbers on top of the rice.
  6. Add avocado. Score the avocado halves, then using a spoon, scoop the avocado onto the casserole. Spread with a spatula to create an even, smooth layer. Sprinklethe top of the sushi “bake” with remaining furikake.
  7. Serve. Slice the sushi casserole like a lasagna and serve with a side of nori sheets and your favorite toppings. Enjoy!

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Serving Suggestions 

We like to eat this sushi casserole with our hands. Grab the sheet of nori (seaweed snack sheets are great for this!), then using your hands or a spoon, scoop the casserole into the nori sheet and dig in! 

This casserole can be enjoyed as a main dish, side dish, or even a hearty afternoon snack! 

We like to enjoy it as a main, alongside a bowl of Miso Soup and steamed edamame. It’s also delicious with a simple green salad dressed with our Ginger Miso Dressing.

Storage Instructions

This casserole is best served fresh, but can be refrigerated for up to 3 days. To keep the rice as moist as possible, store directly in the casserole dish tightly covered with plastic wrap, or transfer individual slices to an airtight container. 

Freezing is not recommended as it would negatively affect the texture of the fresh vegetables and avocado. 

This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

More Vegan Casserole 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
This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

No-Bake Sushi Casserole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Description

This Sushi Casserole is everything you love about avocado cucumber sushi rolls made into casserole form. Tangy sushi rice, crunchy vegetables, creamy avocado, and a umami-rich furikake topping that ties everything together. Get ready to satisfy that sushi craving!


Ingredients

  • 2 cups sushi rice*
  • 12 tablespoon seasoned rice vinegar, or to taste
  • 2 large Hass avocados or 4 small
  • 1 medium carrots, shredded
  • 2 small Persian cucumbers, cut into small matchsticks
  • 1/4 cup furikake + more as desired, storebought or homemade (recipe below)
  • 9x11” glass baking dish (or dish of choice)

Homemade Furikake

  • 2 sheets toasted nori seaweed
  • 1/4 cup toasted white and/or black sesame seeds (or a mix of both)
  • 1 teaspoon coarse salt
  • 1 teaspoon coconut sugar or sugar of choice

Serve with (optional)

  • Small or large sheets of nori*
  • Soy sauce

Instructions

  1. Rinse the rice until the water runs clear. Transfer it to a rice cooker or pot and add in the appropriate amount of water depending on your packaging directions (we used 3 cups). Soak the rinsed rice in the water for 30 minutes before cooking. If you are using a rice cooker, set it to cook (set it to “sweet rice” if you have the option). If you are cooking it on the stovetop, bring the soaked rice to a boil. Once boiling, cover the pot with a lid and reduce heat to low simmer. Cook for 20 minutes and then remove the pot from heat (do not remove the lid) for 10 minutes. Once set, uncover and fluff with a fork.
  2. Once cooled, mix in the seasoned rice vinegar, adding more as desired to taste.
  3. Press the rice into the bottom of the baking dish and then sprinkle it with 2 tablespoons of furikake.
  4. Evenly layer on the julienned carrots followed by the sliced cucumbers. Lastly, add the avocado on top as desired. What we like to do is score the avocado into thin squares, scoop the whole avocado out onto the casserole and spread it over with a spatula to get a flat and smooth layer. Sprinkle the remaining 2 tablespoons of furikake on top + more as desired.
  5. Slice the sushi casserole as you would a lasagna and serve with a side of nori. We like to eat this casserole with our hands, as you would sushi! Grab the nori sheet, and using either your hands or a spoon, scoop off a piece of the casserole into the nori sheet and dig in!

Homemade Furikake

  1. Put all ingredients except the sesame seeds in a blender/food processor and pulse until a coarse meal is formed (you still want each ingredient to be visible).
  2. Pour the blended contents into a large bowl and mix in the sesame seeds. Transfer it to an airtight container and store it in a cool and dry place.

Notes

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes

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