Author: Nora

Butternut Squash and Sweet Potato Soup

a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs.This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners. If you’re looking for more creamy autumn soup recipes, you’ll also love my Vegan Mushroom Soup with Wild Rice, Creamy Carrot and Lentil Soup, and Vegan…

a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs.

This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners.

If you’re looking for more creamy autumn soup recipes, you’ll also love my Vegan Mushroom Soup with Wild Rice, Creamy Carrot and Lentil Soup, and Vegan Pumpkin Soup!

a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs.

Crisp fall days call for this vegan Butternut Squash and Sweet Potato Soup. It’s one of my favorite seasonal side dishes because it fills my home with the rich, comforting aromas of fall as it simmers on the stove! Luckily, it’s ready in about 1 hour, so I don’t have to wait long to treat myself to a bowl.

What sets this butternut squash and sweet potato soup recipe apart from others is that the vegetables are roasted, not steamed or boiled. This takes the flavors to a whole new level because the heat of the oven draws out the veggies’ hidden nutty-earthy flavors, making them extra flavorful and beautifully caramelized. 

The roasted vegetables are blended with aromatics, warm winter spices, and vegetable broth until you’re left with a comforting, silky smooth, and wholesome side dish! I love curling up with a bowl when it’s cold outside and it’s always a hit at Thanksgiving dinner. Luckily, this recipe makes plenty of soup for everyone and the leftovers freeze well, too!

Why you’ll love this cozy autumn soup

  • The best fall produce in every spoonful – Like my Vegan Butternut Squash soup, this recipe makes classic fall vegetables the star.
  • Warm, comforting, and creamy – The key here is to roast the vegetables before blending them into the soup. This unlocks their hidden flavors, and when combined with winter spices and caramelized aromatics, every slurp is taken to another level.
  • A foolproof, 10-ish ingredient fall side dish – This cozy vegan fall soup is ready in about 1 hour. All you have to do is roast the veggies, toss them in a pot with aromatics, spices, and broth, then blend until smooth!

How to make sweet potato and butternut squash soup

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

Lay the chopped squash and potatoes on a baking sheet and drizzle with olive oil. Toss to coat, then season with salt and pepper. Roast the vegetables until they’re fork tender.

roasted cubes of butternut squash and sweet potatoes on a sheet pan.

After they’re done roasting, cook the onion in a large oiled pot over medium heat. Once soft, add the garlic and ginger and cook until fragrant.

Transfer the roasted butternut squash and potatoes to the soup pot along with the cinnamon, nutmeg, broth, and salt. Stir to combine.

Blend the soup until it’s silky smooth. Cook for another 10 minutes to warm it up, then serve in bowls with a drizzle of coconut milk or cashew cream. Enjoy!

a wooden spoon in a pot of butternut squash and sweet potato soup.

Frequently asked questions

What goes well with butternut squash sweet potato soup?

Serve every bowl with a drizzle of coconut milk, coconut cream, vegan cream, or cashew cream to make it extra luxurious. If you want some texture, add pumpkin seeds, chopped pecans, fried sage leaves, or croutons on top as well. 

This recipe makes enough soup for a crowd, so it’s perfect for your Thanksgiving or Christmas dinner! Its warm flavors complement the Vegan Turkey Roast, Green Bean Casserole, and other classics so well. 

You can also enjoy it as an appetizer or side dish with everyday family dinners. Serve it alongside any vegan main dish you like, such as Stuffed Jumbo Shells or Cheesy Broccoli Rice Casserole. Some crusty bread is always a must for dunking, too!

Should I peel the butternut squash and sweet potatoes?

I recommend peeling the squash and potatoes to make the soup as smooth as possible. I know this step can be a pain but buying pre-peeled and cubed butternut squash will save you lots of time and effort!

How do I store vegan butternut squash sweet potato soup?

Wait for the soup to cool to room temperature before transferring it to an airtight container. It will keep for up to 5 days when stored in the refrigerator or up to 3 months in the freezer.

a hand lifting a spoon out of a bowl of Butternut Squash and Sweet Potato Soup.
a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs.
Print

Butternut Squash and Sweet Potato Soup

This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 256kcal
Author Nora Taylor

Ingredients

Roasted Vegetables

  • 1 large butternut squash (5 cups cubed)
  • 2 medium-large sweet potatoes (3 cups peeled and cubed)
  • 1/4 cup olive oil
  • salt + black pepper

The Rest

  • 1 tablespoon olive oil
  • 1 medium sweet onion diced
  • 5 cloves garlic minced
  • 1 tablespoon grated fresh ginger or 1/2 tsp dried
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 teaspoon salt or to taste
  • drizzle of coconut milk or cashew cream optional, for serving
US Customary – Metric

Instructions

  • Prepare – Preheat the oven to 400 degrees F and get out a large rimmed baking sheet.
  • Roast vegetables – Place the chopped squash and potatoes on the baking sheet and drizzle with olive oil. Toss right in the pan to coat with oil, then sprinkle with salt and pepper. Roast in the oven for about 35-45 minutes, until fork tender and golden brown in some places.
  • Start this process when the vegetables are done roasting – In a large pot over medium heat, cook the onion in the oil for about 5 minutes, until translucent. Now add the garlic and ginger and cook for 1 more minute, until fragrant.
  • The rest – Transfer the squash/sweet potatoes from the baking pan to the soup pot, carefully. Now add the cinnamon, nutmeg, broth and salt. Stir well. Use a high powered blender to blend the soup in batches for a silky smooth soup. Alternatively, use an immersion blender. Cook for about 10 minutes until warm; taste and add more salt/pepper or spices as desired. Serve with a drizzle of coconut milk, cashew cream if desired.

Nutrition

Serving: 1of 6 servings | Calories: 256kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 708mg | Potassium: 838mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25842IU | Vitamin C: 37mg | Calcium: 110mg | Iron: 2mg

Vegan Cinnamon Swirl Quick Bread

slices of Vegan Cinnamon Swirl Quick Bread on a beige plate.This yeast-free Vegan Cinnamon Swirl Quick Bread is soft, fluffy, and bursting with the cozy goodness of cinnamon sugar! Enjoy a slice for an indulgent breakfast or dessert. Treat yourself to a slice of my Vegan Pumpkin Bread, Cranberry Orange Bread, and Vegan Banana Bread if you’re craving more vegan quick breads! If your go-to…

slices of Vegan Cinnamon Swirl Quick Bread on a beige plate.

This yeast-free Vegan Cinnamon Swirl Quick Bread is soft, fluffy, and bursting with the cozy goodness of cinnamon sugar! Enjoy a slice for an indulgent breakfast or dessert.

Treat yourself to a slice of my Vegan Pumpkin Bread, Cranberry Orange Bread, and Vegan Banana Bread if you’re craving more vegan quick breads!

slices of Vegan Cinnamon Swirl Quick Bread on a beige plate.

If your go-to treat around the holidays is a vegan cinnamon roll or a puffy vegan snickerdoodle, then you’ll have to try this Vegan Cinnamon Swirl Quick Bread. It’s a surprisingly easy yet indulgent treat with the same warm and comforting flavors as your favorites.

Featuring a moist and fluffy crumb with a ribbon of cinnamon sugar throughout, vegan cinnamon swirl bread is completely irresistible. All you need are classic vegan baking staples to make it—no yeast or kneading required! Just make the batter, layer it with the cinnamon sugar, and bake.

Don’t forget the generous drizzle of vanilla glaze on top. It’s the perfect finishing touch and gives every slice that extra bit of sweetness to take the cinnamon sugar goodness over the top.

Why you’ll love this cinnamon sugar bread

  • It tastes like freshly baked cinnamon rolls! This vegan cinnamon swirl bread tastes like a vegan cinnamon roll thanks to its layers of cinnamon sugar and sweet vanilla glaze on top.
  • A comforting treat for all of your senses – One taste of its sweet and soul-warming flavors and my taste buds are dancing. And don’t even get me started on the smell! I swear, I could bake this bread just to get those cozy aromas wafting through my home.
  • An easy, yeast-free, no-knead bread – That’s the beauty of vegan quick bread recipes! They’re hands-off and incredibly easy to make with simple baking staples. 

How to make vegan cinnamon swirl quick bread

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

Mix the brown sugar and cinnamon together in a small bowl, then set aside.

In a large bowl, whisk the wet ingredients together until combined. Sprinkle the dry ingredients over top and stir until the wet and dry mixtures just come together. Pour half of the batter into a prepared loaf pan.

Sprinkle a thick layer of cinnamon sugar over the batter. Reserve at least 2 tablespoons for the top.

cinnamon sugar-topped quick bread batter in a loaf pan.

Pour the remaining batter over the cinnamon sugar layer. Use a spoon to carefully spread it into an even layer without stirring the cinnamon sugar layer.

using a spoon to spread bread batter on top of a layer of cinnamon sugar in a loaf pan.

Sprinkle the top with the remaining cinnamon sugar. Use a butter knife to make a swirl pattern in the loaf.

Tip: Do not over-swirl the batter or else you’ll miss out on the pretty cinnamon ribbon inside of the bread. One run-through with the knife should be all it takes.

using a knife to make a swirl pattern in bread batter in a loaf pan.

Bake the cinnamon bread until a toothpick inserted in the center comes out clean. Set it aside to cool.

Whisk the glaze ingredients together in a small bowl, then drizzle it over the completely cooled bread. Let it set for 20 minutes, then slice and serve.

drizzling a white glaze from a spoon on top of a loaf of vegan cinnamon swirl bread.

Frequently asked questions

Can it be made gluten-free?

I haven’t tried making this recipe with any flour alternatives but a quality gluten-free flour may work in place of the all-purpose flour. Let me know if you try it!

Can I use this recipe to make cinnamon sugar muffins?

Absolutely. Make the batter as normal, layer it in a lined standard muffin tin with the cinnamon sugar, swirl with a knife, and bake at 350ºF for 20 to 24 minutes.

How do you store leftover vegan cinnamon bread?

I recommend eating the bread within 1 or 2 days because the cinnamon sugar will make it soggy over time. If you do plan on saving the leftovers, skip the vanilla glaze on top and wrap the bread or individual slices in plastic wrap and keep them in the fridge for up to 5 days.

Is it freezer-friendly?

You should be able to freeze the cinnamon bread without the glaze for up to 3 months. Wrap the loaf or individual slices in plastic wrap to maintain freshness.

A slice of Vegan Cinnamon Swirl Quick Bread on a white plate.
slices of Vegan Cinnamon Swirl Quick Bread on a beige plate.
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Vegan Cinnamon Swirl Quick Bread

This yeast-free Vegan Cinnamon Swirl Quick Bread is soft, fluffy, and bursting with the cozy goodness of cinnamon sugar! Enjoy a slice for an indulgent breakfast or dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 351kcal
Author Nora Taylor

Ingredients

Cinnamon Swirl

  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon

Bread

Vanilla Glaze

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

Instructions

  • Prepare – Preheat the oven to 350 degrees and line a standard metal loaf pan (9×5 inches or 8 1/2x 4 1/2) with parchment paper for easy removal later.
  • Cinnamon sugar  – In a small bowl, mix the brown sugar and cinnamon together. Set aside.
  • Bread – In a large bowl, whisk the soy milk, lemon juice, sugar, melted vegan butter and vanilla until well combined. Now add the flour, baking powder and salt and mix with a large spoon until just combined, being careful not to over mix.
  • Pour in pan with cinnamon swirl – Pour/spread half of the batter into the prepared pan. Reserve about 2 tablespoons of the cinnamon sugar for the top of the bread, and sprinkle the rest of the cinnamon sugar over the top of the batter in the pan. Spoon or pour the rest of the batter on top of the cinnamon sugar layer. Carefully spread it out the best you can without stirring the cinnamon sugar layer. Sprinkle the top with the rest of the cinnamon sugar. Using a butter knife, make a large swirl in the loaf. Avoid swirling too much or you won't get that pretty cinnamon swirl throughout the bread.
  • Bake – Place in the center rack of the oven and bake for 60-75 minutes, or until a toothpick inserted in the middle comes out clean with no wet batter.
  • Cool – Cool in the pan for about 30 minutes, then carefully remove from the pan using the parchment paper. Transfer to a cooling rack with parchment paper below (to catch the glaze drippings).
  • Glaze – In a small bowl, whisk the powdered sugar, cream and vanilla together until smooth. Drizzle the bread with the glaze and allow to set for 20 minutes or so if possible. Slice and serve.

Notes

  1. The glaze is optional, you can leave it out for a less sweet bread.
  2. For gluten free, you can substitute a quality gluten free flour.

Nutrition

Serving: 1of 10 slices | Calories: 351kcal | Carbohydrates: 66g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 143mg | Potassium: 164mg | Fiber: 1g | Sugar: 43g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

Pumpkin Crumble Bars

close up on 3 vegan pumpkin crumble bars stacked on top of each other.These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie! For more easy pumpkin treats, check out my Pumpkin Chocolate Chip Cookies, Vegan Pumpkin Donuts, and Vegan Pumpkin Cupcakes. Craving Pumpkin Pie but not the…

close up on 3 vegan pumpkin crumble bars stacked on top of each other.

These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie!

For more easy pumpkin treats, check out my Pumpkin Chocolate Chip Cookies, Vegan Pumpkin Donuts, and Vegan Pumpkin Cupcakes.

3 vegan pumpkin crumble bars stacked on top of each other.

Craving Pumpkin Pie but not the work that comes with it? Make my easy Pumpkin Crumble Bars instead! Featuring a generously spiced and creamy pumpkin filling and the most tender, buttery crust and topping, they’re a warm and cozy dessert bar any pumpkin pie lover will adore. 

Why you’ll love these pumpkin spice bars

  • Creamy, crumbly, and comforting – The three C’s are in every bite: a creamy pumpkin pie filling, a crumbly crust and topping, and comforting fall flavors!
  • Tastes like pumpkin pie – Pumpkin puree and pumpkin pie spice in the pumpkin filling make these vegan dessert bars so warm and cozy, just like pumpkin pie.
  • An easy fall treat – Like my Pumpkin Cake Bars and Salted Caramel Apple Bars, these pumpkin crumble bars are a surprisingly easy treat to share with friends and family. 

How to make pumpkin crumble bars

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

Whisk the flour, sugar, and salt together in a large bowl, then mix in the butter until crumbly. Set aside 1 cup of the crumbly mixture for the topping and press the rest into a prepared baking pan. Set aside.

Blend the ingredients for the pumpkin layer until very smooth. Pour the filling over the crust in the baking pan, then sprinkle the remaining crumb topping over top.

Bake the pumpkin pie crumble bars until the top is golden brown and mostly set.

Note: The bars may still look a little jiggly as they come out of the oven, but they’ll firm up as they cool.

Set the pumpkin bars aside to cool for 30 minutes before transferring them to the fridge to chill for 2 hours. Once chilled and firm, slice them into bars and serve with coconut whipped cream on top or vanilla ice cream on the side. Enjoy!

unbaked Vegan Pumpkin Crumble Bars in a baking pan.

Frequently asked questions

My pumpkin bars are still very soft. What went wrong?

It’s very important to chill and store the pumpkin pie bars in the fridge after baking. They need to chill for at least 2 hours, although leaving them overnight will give the pumpkin filling plenty of time to set properly and firm up.

I’m allergic to coconut. What can I use instead?

Another rich and creamy vegan cream will work in place of the coconut milk in the filling. I like using Ripple’s dairy-free half-and-half as a substitute sometimes.

Can they be made gluten-free?

I haven’t tested gluten-free pumpkin bars, but a quality gluten-free flour should work in place of the all-purpose flour in the crust.

How do you store pumpkin bars?

Once they’re firm and cut into bars, transfer the pumpkin bars to an airtight container and store them in the fridge for up to 5 days or in the freezer for up to 1 month.

3 vegan pumpkin crumble bars stacked on top of each other.
close up on 3 vegan pumpkin crumble bars stacked on top of each other.
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Pumpkin Crumble Bars

These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Chilling time 2 hours
Total Time 2 hours 55 minutes
Servings 12 bars
Calories 378kcal
Author Nora Taylor

Ingredients

Crust + Crumble Topping

Pumpkin Layer

US Customary – Metric

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish, or line with parchment paper for easy removal later.
  • In a large bowl, whisk the flour, sugar and salt. Now add the softened vegan butter and stir with a large wooden spoon, or use an electric mixer, until combined. The mixture will be quite crumbly.
  • Set aside 1 cup of the mixture for topping the pumpkin bars. Press the rest of the mixture evenly into the baking pan and set aside while you make the pumpkin filling.
  • Make the pumpkin filling – To a blender, add all the ingredients for the pumpkin layer and blend until very smooth. Alternatively, simple whisk in a bowl until smooth, but make sure your coconut is smooth or it won't incorporate well (you can warm it in the microwave if it's chunky).
  • Pour the pumpkin filling over the crust in the pan, then sprinkle the crumbs you had set aside over the top of the pumpkin.
  • Bake in the oven for 35-40 minutes, until golden brown and mostly set on top. It might still look a bit jiggly; that's okay, it will firm up as it cools.
  • Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
  • Once chilled and firm, cut into bars and serve with vegan whipped cream or vanilla ice cream, if desired.

Nutrition

Serving: 1of 12 bars | Calories: 378kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 323mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6235IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Pumpkin Oatmeal

pumpkin oatmeal in a white bowl with a dollop of vegan yogurt on top.Start your day with a bowl of warm and cozy Vegan Pumpkin Oatmeal! It’s a quick, easy, and healthy breakfast made with 7 ingredients, like real pumpkin and pumpkin pie spice. Craving more vegan pumpkin breakfast recipes? You’ll also love my Vegan Pumpkin Waffles, Vegan Pumpkin Pancakes, and Pumpkin French Toast. As much as I…

pumpkin oatmeal in a white bowl with a dollop of vegan yogurt on top.

Start your day with a bowl of warm and cozy Vegan Pumpkin Oatmeal! It’s a quick, easy, and healthy breakfast made with 7 ingredients, like real pumpkin and pumpkin pie spice.

Craving more vegan pumpkin breakfast recipes? You’ll also love my Vegan Pumpkin Waffles, Vegan Pumpkin Pancakes, and Pumpkin French Toast.

pumpkin oatmeal in a white bowl with a dollop of vegan yogurt on top.

As much as I would love to eat a slice of vegan pumpkin pie for breakfast during the fall (and sometimes I do!), a bowl of this Pumpkin Spice Oatmeal is the next best thing and it’s a bit healthier. Luckily, it’s a sweet and ultra-cozy breakfast that tastes just like the classic fall dessert!

Pumpkin oats couldn’t be easier to make. Just combine the simple ingredients, like oats, pumpkin puree, pumpkin pie spice, and milk, in a pot on the stove and simmer until the oats are soft and creamy. Voila! You have a comforting fall breakfast that will keep you full and warm you up.

If you’re looking for a baked oatmeal recipe, try my Pumpkin Oatmeal Bake instead.

Why you’ll love this cozy fall breakfast

  • A perfect fall breakfast – Rolled oats are simmered with milk, pumpkin, and warm spices to give you a quick breakfast that will warm you from head to toe.
  • For pumpkin lovers – If you’ve been counting down the days to pumpkin season, then you’ve gotta enjoy this pumpkin oatmeal for breakfast, vegan pumpkin soup for lunch, and pumpkin gnocchi for dinner!
  • Quick, easy, and good for you – A bowl of this fiber-rich and warmly-spiced oatmeal will not only warm you up but also keep you full for hours.

How to make pumpkin spice oatmeal

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

Combine the oats, pumpkin, milk, pumpkin pie spice, salt, and the sweetener of your choice in a small pot. Heat to a simmer over medium heat and cook until the oats are soft.

Serve the warm pumpkin oatmeal in bowls with a drizzle of maple syrup, chopped pecans or walnuts, a splash of non-dairy milk, vegan whipped cream, or vegan yogurt on top. Enjoy!

the ingredients for pumpkin oatmeal in a pot.

Variations

  • Gluten-free – Use certified gluten-free rolled oats to keep this recipe gluten-free. Not all oats are gluten-free, as some are processed in factories with other wheat products.
  • Nut-free – Instead of topping the oatmeal with chopped nuts, use pumpkin seeds or sunflower seeds instead.
  • Use quick oats – Use an equal amount of quick oats and cook them for slightly less time.
  • Instead of pumpkin – Use sweet potato or butternut squash puree or sweet potato as a substitute.

Frequently asked questions

Can I turn this recipe into overnight oats?

Yes, you can easily turn this into a pumpkin overnight oats recipe if you’d like to prepare it ahead of time or take your breakfast with you on the go. For overnight oats, stir all of the ingredients together in a large bowl, cover it with a lid or transfer the oats into individual mason jars, and place in the fridge to soak overnight.

The overnight oats can be refrigerated for up to 4 days. Before serving, heat up the oats in the microwave or enjoy them cold.

How long do the leftovers last?

The leftover cooked oats will keep for 3 to 4 days when stored in an airtight container in the fridge. I love making a double batch and saving the leftovers for quick and easy breakfasts.

Can you freeze pumpkin oatmeal?

Yes, pumpkin oatmeal freezes well for up to 3 months. After the leftovers cool to room temperature, transfer them to freezer-safe airtight containers or ziplock bags. Thaw the oatmeal in the refrigerator before reheating in the microwave or in a pot on the stove.

cooking pumpkin oatmeal in a pot.
pumpkin oatmeal in a white bowl with a dollop of vegan yogurt on top.
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Pumpkin Oatmeal

Start your day with a bowl of warm and cozy Vegan Pumpkin Oatmeal! It’s a quick, easy, and healthy breakfast made with 7 ingredients, like real pumpkin and pumpkin pie spice.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 283kcal
Author Nora Taylor

Ingredients

  • 1 cup rolled oats
  • 1/2 cup pumpkin puree
  • 1 1/2 cups soy milk or any other milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • 1-2 tablespoons brown sugar or pure maple syrup, to taste
  • Toppings chopped walnuts or pecans, more sweetener, more milk, yogurt or whipped topping
US Customary – Metric

Instructions

  • Add the oats, pumpkin, milk, pumpkin pie spice, pinch of salt and sweetener of choice to a small pot.
  • Bring to a simmer over medium heat, and cook, stirring frequently, for about 3-4 minutes, until the oats are softened.
  • Serve in bowls topped with additional sweetener, nuts, milk, whipped topping or yogurt. Enjoy!

Notes

  1. The leftovers will keep for 3-4 days. I love making a double batch to have on hand for a few days. Simply reheat in the microwave or in a pot.
  2. For overnight oats, add all ingredients to a bowl with a lid and stir well to combine. Let it sit in the fridge overnight and up to 4 days. When ready to serve, you can either heat them up a bit in the microwave, or stir and enjoy cold.
  3. If you don’t have pumpkin pie spice mix, you can use the following spice mix instead: 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg.
  4. The nutrition information does not include any optional toppings.

Nutrition

Serving: 1of 2 servings | Calories: 283kcal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 96mg | Potassium: 539mg | Fiber: 7g | Sugar: 13g | Vitamin A: 10231IU | Vitamin C: 16mg | Calcium: 297mg | Iron: 4mg

Chocolate Chia Pudding

close up on a jar of chocolate chia pudding topped with berries and whipped cream.This Chocolate Chia Pudding recipe is blended so you don’t notice the seeds! An easy and healthy breakfast or snack made with only 5 ingredients. Want more vegan pudding recipes? My Vegan Chocolate Pudding, Vegan Banana Pudding, and Tofu Chocolate Mousse recipes are too good to miss. If the texture of chia pudding is what’s…

close up on a jar of chocolate chia pudding topped with berries and whipped cream.

This Chocolate Chia Pudding recipe is blended so you don’t notice the seeds! An easy and healthy breakfast or snack made with only 5 ingredients.

Want more vegan pudding recipes? My Vegan Chocolate Pudding, Vegan Banana Pudding, and Tofu Chocolate Mousse recipes are too good to miss.

close up on a jar of chocolate chia pudding topped with berries and whipped cream.

If the texture of chia pudding is what’s keeping you from enjoying this tasty and healthy treat, then you’ve gotta try my blended Chocolate Chia Pudding recipe. By blending the chia seeds with oat milk and a handful of other ingredients, you get an ultra-smooth and creamy treat perfect for a fiber-filled breakfast or snack.

A combination of chia seeds, maple syrup, cocoa powder and oat milk gives this dreamy chocolate delight a healthy boost so you can enjoy it for breakfast or snacks. Top it off with some fresh berries and a dollop of vegan whipped cream, and you have something that looks and tastes indulgent but always leaves you feeling great.

Why you’ll love this chia pudding recipe

  • A blended version of the classic – My chocolate chia pudding is as creamy and smooth, but you don’t have to blend it if you don’t want to. 
  • For chocolate lovers – Whether you’re craving something chocolatey for breakfast or dessert, this rich and decadent pudding has you covered.
  • Healthy, but you’d never know it – Chia seeds load this healthy dairy-free treat with omega-3 fatty acids and fiber, while maple syrup acts as a natural sweetener.
ingredients for chocolate chia pudding in a blender.

How to make blender chocolate chia pudding

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

Add all of the chia pudding ingredients to a high-powered blender and blend until the mixture is smooth, creamy, and thick.

Pour the pudding into a container or multiple small containers, seal with a lid, and place it in the fridge for at least 2 hours.

You can serve the pudding immediately after blending, but it will be a little warm. I find that it’s much more enjoyable and has a thicker, more “pudding-like” consistency after chilling.

Serve the chia pudding for a healthy chocolate dessert or a grab-and-go breakfast and enjoy! 

blended chocolate chia pudding in a blender.

Topping ideas

The only way to make this sweet treat even better is with the right toppings. Before you dig into a bowl, top your healthy chocolate chia pudding with:

  • Raspberries, strawberries, or blueberries
  • Banana slices
  • A dollop of vegan whipped cream
  • Homemade granola
  • Chopped almonds, walnuts, hazelnuts, or pecans
  • Hemp seeds, ground flax, shredded coconut, or extra chia seeds
  • A drizzle of vegan salted caramel
  • Chocolate shavings or vegan chocolate chips

Frequently asked questions

Is vegan chia pudding good for you?

Yes, chia seed pudding is very good for you. Chia seeds are a great source of omega-3 fatty acids and fiber. It doesn’t hurt that this recipe is dairy-free and naturally sweetened with maple syrup, too!

Do I have to blend the chia seeds with the pudding ingredients?

No, you don’t have to. You can make this chocolate chia seed pudding the traditional way by simply stirring the seeds with the other ingredients in a medium bowl. Set the mixture aside for 15 minutes to thicken, then stir once more before chilling.

How long should chia seeds soak in chia pudding?

Blender chia pudding is thick as soon as it’s blended, so it really only needs to chill in the fridge for 2 hours to help it reach that perfect rich consistency. Classic chia pudding (see above) should be left to chill for at least 2 to 3 hours, or overnight.

How long will it last?

The leftover chia pudding, whether it’s stored in one large airtight container or individual sealed containers/jars, will last for up to 6 days in the refrigerator.

Can I freeze chia pudding?

Yes, chocolate chia pudding freezes well for about 2 months. Thaw individual servings in the fridge overnight, then enjoy!

close up on a jar of chocolate chia pudding topped with berries and whipped cream.
close up on a jar of chocolate chia pudding topped with berries and whipped cream.
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Chocolate Chia Pudding

This Chocolate Chia Pudding recipe is blended so you don't notice the seeds! An easy and healthy breakfast or snack made with only 5 ingredients.
Course Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 249kcal
Author Nora Taylor

Ingredients

  • 1/2 cup chia seeds
  • 2 cups oat milk
  • 5 tablespoons pure maple syrup
  • 1/4 cup natural unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
US Customary – Metric

Instructions

  • Add all ingredients to a high powered blender and blend on high speed until creamy and thick. Scrape down the sides of the blender as needed.
  • Transfer to a container (or portion into multiple small containers), cover and place in the refrigerator to chill for at least 2 hours, if possible. It can be enjoyed right away but it might be a little warm from blending and it will thicken as it chills. Serve with toppings like fruit or whipped cream.
  • It will keep in the refrigerator for about 6 days, making the perfect grab and go breakfast or snack.

Notes

  1. You may use another milk if you prefer – soy milk will add more protein which I like and coconut milk will make it even richer and creamier.
  2. You can simply stir the seeds with the other ingredients, then let thicken without stirring for 15 minutes. Stir once more before placing in the refrigerator to thicken for at least 2-3 hours. Then stir again and serve. I just prefer blended chia pudding personally.

Nutrition

Serving: 1of 4 servings | Calories: 249kcal | Carbohydrates: 41g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 284mg | Fiber: 10g | Sugar: 24g | Vitamin A: 258IU | Vitamin C: 0.3mg | Calcium: 341mg | Iron: 3mg

Farro Salad with Spicy Peanut Dressing

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish! For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.…

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.

This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!

For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.

This farro salad was inspired by a salad I used to get at a local health food store near me. It was so hearty and filling, I knew I had to recreate it one day. Nutty, chewy, and protein-packed farro is combined with hearty beans, roasted sweet potatoes, and fresh vegetables before it’s all tossed in a spicy peanut sauce. Incredibly satisfying and easy to put together, it will quickly become one of your new staples for lunch.

Why you’ll love this farro salad

  • Not your average salad – Roasted sweet potatoes, adzuki beans, edamame, and shredded cabbage are dressed in peanut sauce to give every bite an Asian-inspired twist.
  • Hearty and satisfying – As a fantastic source of protein and fiber, cooked farro makes this grain salad recipe super filling and satisfying. It’s perfect for healthy meal prep!
  • The best peanut sauce – My best-ever 5 Minute Peanut Sauce gets a zesty makeover and extra heat for this farro grain bowl!
ingredients for farro salad together in a large white bowl.

How to make a vegan farro salad 

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

Cook the farro in a pot of boiling water until it’s tender but still chewy. Drain and set aside.

Check what type of farro you’re using: The 3 types of farro—pearled, semi-pearled, and whole—each have different cooking times. Double-check the package instructions to determine how long yours needs to boil before getting started. I used pearled.

Meanwhile, lay the diced sweet potatoes on a baking sheet and toss them in oil and salt. Roast the sweet potatoes until fork tender.

Whisk the spicy peanut sauce ingredients in a small bowl until smooth. 

Not a fan of spicy food? Feel free to omit the sriracha from the dressing if you’d like.

ingredients for farro salad and peanut sauce together in a large white bowl.

Transfer the cooked farro, roasted sweet potatoes, and the remaining salad ingredients to a large bowl. Pour the spicy peanut sauce over top and toss until everything is well coated.

Serve the salad right away or chill it in the refrigerator until it’s time to eat. Enjoy!

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.

Frequently asked questions

What is farro?

Farro is a whole grain with a chewy texture and nutty flavor. It’s commonly used in a Mediterranean diet, although it’s just as versatile as brown rice, quinoa, and other whole grains. And because it’s loaded with fiber and protein, you’ll want to use it everywhere!

How else can I use farro?

You can add farro to salads, soups, stews, grain bowls, and any other recipe that could use a nutty and chewy grain with heaps of protein and fiber. I recommend cooking a batch and keeping it in a sealed container in your fridge for up to 5 days. That way, you can easily toss it with leafy greens and a simple vinaigrette, with roasted vegetables and beans, or add it to a hearty vegan stew or vegan chili.

Can this salad be made without nuts?

Sure. Simply omit the cashews from the salad and replace the peanut butter in the peanut sauce with sunflower seed butter or tahini. The flavors will change slightly, but the salad will still be good.

Should this farro sweet potato salad be eaten warm or cold?

I find that this salad is best when it’s served chilled. Taking the time to chill it in the fridge for at least 30 minutes gives the flavors time to deepen, plus it’s so much easier to grab and go! However, if you’d rather eat it warm, feel free to warm up each serving in the microwave beforehand.

How long does the leftover farro salad last?

The leftover assembled salad can be stored in an airtight container in the fridge for 5 days. However, if you’d like to keep the veggies crisp and the farro chewy, store the assembled salad and peanut dressing in separate airtight containers.

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.
farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.
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Farro Salad with Spicy Peanut Dressing

This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!
Course Salad
Cuisine Asian-inspired
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 318kcal
Author Nora Taylor

Ingredients

Farro Salad

  • 1 cup uncooked farro I used pearled farro
  • 1 medium sweet potato
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup shelled edamame thawed if frozen
  • 15 ounce can adzuki beans or chickpeas, red beans, drained and rinsed
  • 1/3 cup chopped roasted cashews

Spicy Peanut Dressing

US Customary – Metric

Instructions

  • Cook farro – Bring about 3 cups of salted water to a boil, then add the farro and simmer for around 15 minutes until tender, but still chewy. Drain and set aside to cool.
  • Roast sweet potato – Meanwhile, preheat the oven to 425 degrees F. Peel and diced the sweet potato into 1/2 inch pieces, and add to a sheet pan. Drizzle with a little olive oil and sprinkle with salt. Toss to coat in the oil, then spread into an even layer and bake for around 25 minutes. Remove from the oven and set aside.
  • Make the dressing – In a small-medium bowl, add all sauce ingredients and whisk until smooth. Add a few tablespoons of warm water if it seems too thick.
  • Mix – In a large bowl, add the farro, sweet potato, and all other salad ingredients. Pour the sauce over the salad and toss until well combined.
  • Chill and serve – Cover and chill in the refrigerator until ready to serve. Enjoy!

Notes

  1. For nut free, omit the roasted cashews and use tahini or sunflower seed butter in the dressing.

Nutrition

Serving: 1of 8 servings | Calories: 318kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 561mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6943IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg

Pumpkin Spice Latte Cake

close up on a fork cutting into a slice of Pumpkin Spice Latte Cake.This vegan Pumpkin Spice Latte Cake turns your favorite fall drink into a cozy dessert! The fluffy and perfectly spiced cake is layered with espresso buttercream frosting to give you the cinnamon, pumpkin, vanilla, and coffee flavors you crave in the fall. It’s fall, y’all! Celebrate with more vegan pumpkin desserts, like Vegan Pumpkin Pie,…

close up on a fork cutting into a slice of Pumpkin Spice Latte Cake.

This vegan Pumpkin Spice Latte Cake turns your favorite fall drink into a cozy dessert! The fluffy and perfectly spiced cake is layered with espresso buttercream frosting to give you the cinnamon, pumpkin, vanilla, and coffee flavors you crave in the fall.

It’s fall, y’all! Celebrate with more vegan pumpkin desserts, like Vegan Pumpkin Pie, Pumpkin Coffee Cake, and Pumpkin Chocolate Chip Cookies.

close up on a fork cutting into a slice of Pumpkin Spice Latte Cake.

I don’t know about you, but I love pumpkin everything as soon as the weather gets cooler and the leaves change color. The sooner I can have a pumpkin spice latte in my hand, the better!

If you love this classic fall beverage as much as I do, then you’ll surely fall for this Pumpkin Spice Latte Cake, too. Just like a PSL, the soft and fluffy cake is spiced with cinnamon and pumpkin pie spice and infused with canned pumpkin puree. The creamy espresso buttercream frosting is the perfect finishing touch and makes this pumpkin dessert taste like it came from your favorite coffee shop.

Made without dairy or eggs and easy to make gluten-free, vegan fall desserts don’t get much better than this vegan pumpkin spice latte cake!

Why you’ll love this pumpkin spice latte cake

  • The goodness of a PSL in cake form – Skip the line at Starbucks and indulge in a slice of this PSL cake instead. It has everything you love about the classic drink, from the pumpkin flavor to the caffeine boost from the espresso.
  • Cozy, perfectly spiced, and sweet – Just like my frosted Vegan Pumpkin Cookies and Vegan Pumpkin Cupcakes, this sweet, fluffy, and moist cake is flavored with the goodness of pumpkin puree and pumpkin pie spice.
  • Slathered in espresso buttercream frosting – It’s not a pumpkin latte without a shot of espresso. To make sure you don’t miss out, I infused my Vegan Buttercream Frosting with espresso for a touch of caffeine and a subtle coffee flavor.
close up on a fork holding a bite of Pumpkin Spice Latte Cake.

Frequently asked questions

Can I use this recipe to make cupcakes instead?

Yes, you can use this cake recipe to make vegan pumpkin spice latte cupcakes if you’d like. Pour the batter into a lined standard muffin tin and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Can it be made gluten-free?

Yes! Simply use a quality gluten-free flour mix, like Better Batter, instead of all-purpose flour.

Do I have to use espresso in the buttercream?

Not if you don’t want to. Omit the espresso powder/brewed espresso from the buttercream or replace it with an equal amount of brewed decaf coffee if you’d rather skip the caffeine. Or replace the espresso powder with instant coffee or strong brewed coffee instead.

How long can I store pumpkin cake? Is it freezer-friendly?

The frosted cake will keep for up to 5 days at room temperature or even longer in the fridge. Keep it in an airtight container or in a cake carrier to prevent it from drying out.

The baked and unfrosted cake layers freeze well, too. Wrap each layer in a layer of plastic wrap and freeze for up to 3 months. Let the cake thaw in the fridge overnight before decorating and serving.

Can I make the frosting ahead of time?

Yes, you can make the frosting up to 2 days ahead of time. Store it in an airtight container in the fridge until it’s time to decorate the cake. When ready to use, set the frosting on the kitchen counter to bring it to room temperature and mix well before decorating.

close up on a slice of Pumpkin Spice Latte Cake.
close up on a fork cutting into a slice of Pumpkin Spice Latte Cake.
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Pumpkin Spice Latte Cake

This vegan Pumpkin Spice Latte Cake turns your favorite fall drink into a cozy dessert! The fluffy and perfectly spiced cake is layered with espresso buttercream frosting to give you the cinnamon, pumpkin, vanilla, and coffee flavors you crave in the fall.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 1 hour
Total Time 2 hours
Servings 16 servings
Calories 447kcal
Author Nora Taylor

Ingredients

Pumpkin Cake Layers

Espresso Buttercream

US Customary – Metric

Instructions

  • Preheat the oven to 350 degrees F and grease two 8-inch round cake pans. Place a round of parchment paper on the bottom for easy removal.
  • In a large bowl, whisk the pumpkin puree, oil, milk, sugars and vanilla until smooth and well combined.
  • Now add the flour on top of the wet ingredients. Sprinkle the baking powder, baking soda, salt, cinnamon and pumpkin pie spice on top of the flour and whisk or stir until just combined.
  • Pour evenly into the prepared pans and bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then carefully invert on to a cooling rack and let cool completely before frosting. If desired, slice the dome off each cake layer before frosting.
  • Make the frosting – In the bowl of a stand mixer with paddle attachment (or using a handheld mixer), beat the butter until smooth. Now add the powdered sugar gradually, until it's mixed in. Add the espresso powder, vanilla and 2-3 tablespoons plant milk, as needed. Beat on medium-high speed until fluffy, smooth and well combined.
  • Once the cake layers are completely cooled, frost, serve and enjoy!

Notes

  1. You can use another oil, such as avocado or even melted coconut oil.
  2. You can use a different milk, like oat, almond, coconut, etc.
  3. For gluten free, use a gluten free quality mix.
  4. If your frosting is too runny, add more powdered sugar. If it’s too thick, add more milk. Make sure your butter is NOT melted when you begin, or your frosting will be too runny.
  5. If you don’t have pumpkin pie spice mix, you can substitute 1 more teaspoon cinnamon (2 total), 1/2 teaspoon ground nutmeg and 1/8 teaspoon cloves in the cake.

Nutrition

Serving: 1of 16 servings | Calories: 447kcal | Carbohydrates: 57g | Protein: 2g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 286mg | Potassium: 174mg | Fiber: 1g | Sugar: 43g | Vitamin A: 4742IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg

Roasted Tomato Pasta

close up on roasted tomato pasta in a white serving dish.Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…

close up on roasted tomato pasta in a white serving dish.

Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.

Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15 Minute Lemon Pasta, and One Pot Vegan Pasta recipes as well.

Roasted Tomato Pasta in a white serving dish with a spoon.

Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.

Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.

Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!

Why you’ll love this easy roasted tomato pasta

  • Simplicity at its finest – Roast the tomatoes with herbs and aromatics, cook the pasta, and then toss the two together. That’s all it takes to make this 30-minute dinner!
  • A must for tomato season – Tomatoes thrive during late summer and you will too after trying this recipe. Roasted tomatoes—whether you use cherry tomatoes, Roma tomatoes, or Campari tomatoes—pack every bite of this summer pasta with sweet and umami goodness.
  • Picky eater approved – Its simplicity and layers of Italian flavors make this meal hard to resist, even by the pickiest eaters.

How to make vegan roasted tomato pasta

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

Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.

Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.

sliced cherry tomatoes and garlic topped with dry herbs in a white baking dish.
roasted cherry tomatoes in a large white baking dish.

Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.

I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.

Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.

cooked pasta and fresh herbs on top of roasted tomatoes in a white baking dish.

Serve the pasta right away with vegan parmesan cheese or dollops of my creamy Vegan Ricotta Cheese and more basil on top. Enjoy!

pasta, roasted tomatoes, and herbs tossed together in a white baking dish.

Frequently asked questions

What should I serve with roasted tomato pasta?

This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.

Serve the warm tomato pasta in bowls with vegan garlic bread or dinner rolls on the side. For a complete dinner, pair the pasta with simple side dishes, like a white bean salad, vegan caesar salad, roasted squash and zucchini, or roasted ratatouille.

What kind of tomatoes are best for roasted tomato pasta?

Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.

What else can I add to this pasta dinner?

Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.

How do you store the leftovers?

Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.

Roasted Tomato Pasta in a white serving dish with a spoon.
close up on roasted tomato pasta in a white serving dish.
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Roasted Tomato Pasta

Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Course Main Course
Cuisine Italian-inspired
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 373kcal
Author Nora Taylor

Ingredients

  • 4 cups cherry tomatoes about 2 pints
  • 4 tablespoons olive oil
  • 8 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 ounces pasta of choice
  • 1/4 cup chopped fresh basil
  • 2 tablespoons fresh lemon juice
US Customary – Metric

Instructions

  • Preheat oven to 400 degrees F.
  • Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
  • Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
  • While the tomatoes roast, cook the pasta according to package instructions.
  • Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
  • Serve with some grated parmesan (I used Violife) and more basil.

Notes

  1. This is also good with some dollops of vegan ricotta throughout.
  2. For gluten free, use gluten free pasta noodles or zucchini noodles.
  3. For some added protein, consider serving with grilled tofu.

Nutrition

Serving: 1of 4 servings | Calories: 373kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 603mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg

Easy Blackberry Cobbler

a scoop of Vegan Blackberry Cobbler on a white plate with a dollop of vegan whipped cream on top and a fork on the side.This Easy Blackberry Cobbler requires zero baking skills, so if you’re not a natural baker, fear not! It’s filled with juicy blackberries and topped with a sugary, buttery cobbler crust. Serve warm with vanilla ice cream or whipped cream. If you love berry-licious desserts as much as I do, then you’ll also get a kick…

a scoop of Vegan Blackberry Cobbler on a white plate with a dollop of vegan whipped cream on top and a fork on the side.

This Easy Blackberry Cobbler requires zero baking skills, so if you’re not a natural baker, fear not! It’s filled with juicy blackberries and topped with a sugary, buttery cobbler crust. Serve warm with vanilla ice cream or whipped cream.

If you love berry-licious desserts as much as I do, then you’ll also get a kick out of my Raspberry Bars, Blackberry Bars, and Blueberry Cake recipes!

a scoop of Vegan Blackberry Cobbler on a white plate with a dollop of vegan whipped cream on top and a fork on the side.

Summer is berry season and I can’t think of a better way to celebrate than with a warm scoop of this Easy Blackberry Cobbler paired with vanilla ice cream. Yum!

If you’re wondering what the difference is between cobblers, crisps, and crumbles, it mostly has to do with the dough. The dough in a cobbler is usually more like biscuit dough, while crisps and crumbles use an oat or oat-less streusel. But one thing is for sure: whether you make this blackberry cobbler recipe, my Blueberry Crisp, or my Apple Crumble, you’re treating yourself to a fuss-free treat that’s deliciously sweet and comforting.

Why you’ll love this blackberry cobbler recipe

  • The easiest summer dessert – Mix the 6-ingredient dough together, dump it in a pan, and sprinkle the berries and sugar on top. Bake until moist and golden, then dig into this easy blackberry dessert.
  • Studded with fresh blackberries – Whether you have heaps of fresh blackberries from your local farmer’s market or harvested from the blackberry bushes in your neighborhood, the easiest way to enjoy them is in this comforting cobbler.
  • Warm, cozy, and sweet – The only way to make a bowl full of cobbler better is to serve it fresh out of the oven with a scoop (or two) of ice cream!

How to make a vegan blackberry cobbler

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

Pour the melted butter into a large cast iron pan or baking dish. (Or you can simply melt the butter right in the pan.)

In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the milk until just combined. Pour the mixture over the melted butter in the skillet/baking dish and use a spatula to spread it into an even layer.

melted butter in a black skillet.
melted butter and cobbler dough in a black skillet.

Evenly distribute the blackberries over the dough, then sprinkle the sugar on top. 

Bake the cobbler until the dough is firm in the middle and golden brown around the edges. Scoop it into bowls and serve warm with vanilla ice cream or whipped cream. Enjoy!

an unbaked and assembled blackberry cobbler in a black skillet.

Frequently asked questions

Should I use fresh or frozen blackberries?

Both fresh and frozen blackberries work well here. Do not thaw the frozen berries before adding them to the cobbler or else they’ll bleed into the dough.

Do I have to use blackberries?

Not if you don’t want to. This cobbler recipe would be just as delectable if made with fresh or frozen peaches, cherries, nectarines, blueberries, or strawberries.

Can it be made gluten-free?

Yes! Simply use a gluten-free all-purpose flour instead of regular all-purpose flour.

Can I make this cobbler ahead of time?

I wouldn’t recommend it. The cobbler is best when it’s served hot out of the oven, although the leftovers will still be good after chilling in the refrigerator for 2 to 3 days. Serve the leftovers chilled or warm them up in the oven.

using a spoon to serve a baked blackberry cobbler from a black skillet.
a scoop of Vegan Blackberry Cobbler on a white plate with a dollop of vegan whipped cream on top and a fork on the side.
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Easy Blackberry Cobbler

This Easy Blackberry Cobbler requires zero baking skills, so if you're not a natural baker, fear not! It's filled with juicy blackberries and topped with a sugary, buttery cobbler crust. Serve warm with vanilla ice cream or whipped cream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 188kcal
Author Nora Taylor

Ingredients

  • 1/2 cup melted butter I used Earth Balance vegan butter
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup soy milk or other milk
  • 3 cups blackberries
  • 2-4 tablespoons coarse sugar optional
  • whipped cream or vanilla ice cream for serving
US Customary – Metric

Instructions

  • Preheat the oven to 350 degrees F. Pour the melted butter in a 10-inch cast iron pan, or a 9×9/3-quart baking dish.
  • In a medium bowl, mix the flour, sugar, baking powder and salt. Now stir in the milk until just combined. Pour the mixture over the melted butter in the baking dish and smooth into an even layer.
  • Distribute the blackberries throughout the top; they will sink in some as it bakes.
  • Sprinkle 2-4 tablespoons coarse (or regular) sugar on top of the dough and berries.
  • Bake for 25-35 minutes, until golden brown on the edges and there is no wet batter in the middle. Serve warm with a scoop of ice cream or whipped cream.

Notes

  1. Feel free to substitute another fruit, such as blueberries, peaches, raspberries, nectarines or another fruit you like.
  2. For a less rich cobbler, you can leave out the melted butter part. I would first grease the pan though so the cobbler dough doesn’t stick.

Nutrition

Serving: 12servings | Calories: 188kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 115mg | Potassium: 160mg | Fiber: 2g | Sugar: 19g | Vitamin A: 135IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 1mg

Vegan Carmelitas

a stack of 3 Vegan Carmelitas on a wire rack.These ooey gooey Vegan Carmelitas bring caramel and chocolate together in a chewy oatmeal bar. One of the best desserts you’ll ever make and a total crowd pleaser!  Want more vegan dessert bars? Check out my Seven Layer Bars, Vegan Pecan Bars, and Vegan Strawberry Cheesecake Crumble Bars as well! Listen up, caramel lovers: These…

a stack of 3 Vegan Carmelitas on a wire rack.

These ooey gooey Vegan Carmelitas bring caramel and chocolate together in a chewy oatmeal bar. One of the best desserts you’ll ever make and a total crowd pleaser! 

Want more vegan dessert bars? Check out my Seven Layer Bars, Vegan Pecan Bars, and Vegan Strawberry Cheesecake Crumble Bars as well!

a stack of 3 Vegan Carmelitas on a wire rack.

Listen up, caramel lovers: These vegan carmelitas are for you! 

There’s so much to love about these vegan dessert bars, from the ooey gooey and delightfully chewy bites to the melted chocolate and vegan caramel in the middle. It doesn’t hurt that they’re easy to put together in under an hour, too!

To make these easy caramel bars, vegan chocolate chips and caramel sauce are layered on top of a sweet and crumbly oat, flour, and sugar mixture that doubles as the crust and topping. Set them aside to cool and firm up after baking, then slice and enjoy the caramel goodness.

Why these are the best vegan carmelitas

  • For caramel lovers! My two-ingredient Vegan Caramel Sauce is the star of these chewy bars. It’s rich, sweet, easy to make, and oozes out of the bars with every bite. Yum!
  • Layers of caramel, chocolate, and nuts – Vegan chocolate chips, caramel sauce, and the optional pecans come together in the middle of these oat bars.
  • An easy sweet treat – Like my Chocolate Peanut Butter Bars and Vegan Smores Cookie Bars, these caramel bars are easy to make in one bowl and come together in under 1 hour.
close up on a stack of 3 Vegan Carmelitas with a bite missing from one.

Frequently asked questions

Are carmelitas gluten-free?

No, these bars are not inherently gluten-free since they’re made with all-purpose flour and oats (which aren’t always naturally gluten-free). I haven’t tested a gluten-free version of this recipe but I’m sure it would work with a 1:1 gluten-free all-purpose flour and certified gluten-free quick oats instead.

Can I substitute the quick oats for old-fashioned rolled oats?

Yes, old-fashioned oats should work here. Just know that they may not soften as quickly in the oven as quick oats, which may give the bars a crispier texture.

How do you store the leftovers?

Once they’re cool, the caramel bars can be stored for up to 1 week in the fridge. Wrap them individually or store them in an airtight container to keep the crust chewy and tender.

Can you freeze carmelita bars?

Yes! These bars freeze well in a freezer-safe container for up to 3 months. Allow them to thaw overnight in the fridge and place them on the kitchen counter for about 10 minutes before serving so the caramel can soften slightly.

Can I use a vegan caramel without coconut?

Yes. My easy Vegan Caramel is coconut cream based, so if you aren’t a fan of anything remotely coconut tasting, make my Vegan Salted Caramel (omit the salt) instead.

close up on a womans hand holding a Vegan Carmelita.
a stack of 3 Vegan Carmelitas on a wire rack.
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Vegan Carmelitas

These ooey gooey Vegan Carmelitas bring caramel and chocolate together in a chewy oatmeal bar. One of the best desserts you'll ever make and a total crowd pleaser! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 bars
Calories 314kcal
Author Nora Taylor

Ingredients

US Customary – Metric

Instructions

  • First, go make the 2-Ingredient Vegan Caramel Sauce. You can even make this the day before if desired.
  • Preheat the oven to 350 degrees F and line a 9-inch square baking dish with parchment paper (or simply grease the pan well). You can use an 8-inch pan for thicker bars.
  • In a large mixing bowl, stir the flour, oats, brown sugar, baking soda and salt together. Pour in the melted vegan butter and stir to form moist crumbs.
  • Press half of the crumbs on the bottom of the prepared pan, evenly and firmly. Bake for 10 minutes, then remove from oven.
  • Sprinkle the chocolate chips (and pecans, if using) over the warm crust, evenly.
  • For the caramel – If you have made this ahead of time and it's very thick, warm it for 30 seconds or so in the microwave until it's pourable. Pour the caramel over the chocolate chips.
  • Sprinkle the rest of the flour-butter crumb mixture on top of the caramel, and place in the oven. Bake for 15-20 minutes, until light golden brown and bubbling along the edges.
  • Cool on a rack for 20 minutes, then place in the refrigerator to chill for a few hours, if possible. They are still good before then, but they will fall apart easily and be very gooey. For firmer bars, chill for at least 4 hours.
  • Lift out using the parchment paper, slice into squares with a heavy knife, and serve.

Notes

  1. For gluten free – Use a gluten free flour mix and gluten free certified quick oats.
  2. If you really dislike coconut based caramel, you can use my Vegan Salted Caramel recipe instead, just omit the salt.

Nutrition

Serving: 1of 12 bars | Calories: 314kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 254mg | Potassium: 70mg | Fiber: 2g | Sugar: 31g | Vitamin A: 556IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2mg