Preheat the oven to 375F and line a baking sheet with a nonstick backing mat or parchment paper.
Add pumpkin, brussel sprouts and kale to the baking sheet along with rosemary, thyme and sage. Toss with olive oil, season with salt and pepper and use your hands to coat the veggies evenly in the oil and herbs. Bake in the oven for 25-30 minutes, or until veggies are tender and cooked through.
Meanwhile, cook pasta according to package directions. Drain and set aside to cool. If the pasta is sticky, toss in a small amount of olive oil to help.
Prepare the dressing by whisking olive oil, lemon juice, maple syrup, dijon mustard, champagne vinegar, shallot, garlic and salt and pepper in a bowl. Toss cooked veggies and cooked pasta into the bowl with the dressing and coat evenly with the dressing.
Serve with vegan parmesan to top. Store leftovers in an airtight container in the refrigerator for up to 5 days.
vegan parmesan, or other dairy free cheeseto taste
chivesto taste
black pepperto taste
Instructions
Preheat your oven to 400F and prepare a sheet pan with a wire rack (if you have one available). If not, you can just bake them on a baking sheet and flip halfway.
Stab the clean potatoes with a fork to create holes all over the surface. Coat with neutral oil, using your hands to make sure the surface of the potato is oiled and season with salt. Bake for 45 minutes, or until potatoes are tender.
Carefully slice off the top of the potatoes lengthwise (picture slicing a thin hat or opening to the potato!). Use a small spoon to start scooping out the flesh of the potatoes, being careful not to scoop too close to the skin. You want to create a potato bowl of sorts.
Transfer the potato flesh into a mixing bowl and gently mash up any large chunks. Add the prepared spinach artichoke dip and fold with a spatula to combine. Season with salt, to taste.
Fill the potatoes with the mixture and grate a generous amount of vegan parmesan on top.
Bake the potatoes once more for about 10-12 minutes and serve topped with more black pepper and grated parmesan!
1/4cupmaitake mushroomsor other mushroom of choice
1tbsptamarior soy sauce
1/2tspsaltkosher
avocado oil spray or other nonstick sprayas needed
Miso Glaze
2tbspsake
2tbspmirin
1/4cupwhite miso paste
2tbspgranulated sugar
Garnish
toasted white sesame seedsto taste
scallionsthinly sliced, to taste
Instructions
Make Tofu Balls
Preheat your oven to 400F and line a baking sheet with a nonstick baking mat or parchment paper. Spray with a thin layer of nonstick spray.
Break up your tofu block into smaller chunks (4-5 pieces). Wrap them in cheese cloth and tightly squeeze to remove as much liquid as possible from the tofu. You want to end up with a dry, crumbly texture. Transfer it to a bowl and use a spatula to further break it up if any large chunks remain.
In the same bowl, add thinly sliced scallion and grate your carrot and garlic into the mix. Crumble the mushrooms (or finely chop them) before adding to the bowl as well. Finally, add tamari, salt and cornstarch and mix with a spatula to combine. Let sit for a few minutes to allow the starch to hydrate.
Roll balls using about 2 tbsp of the mixture and press tightly between your hands. Transfer to your greased baking sheet and repeat with remaining mixture. Bake in the oven for 20-25 minutes or until nicely golden. Let cool for 5 minutes.
Prepare Miso Glaze
In a small bowl, whisk together sake, mirin, miso, sugar and water until smooth. Transfer this mixture to the stove on low heat and whisk continuously until the mixture starts to lightly bubble and thicken.
Toss in your tofu balls and gently coat with the miso mixture.
Serve Miso Glazed Tofu Balls
Serve on a bed of white rice and garnish with white toasted sesame seeds and additional scallions if desired.
A roundup of vegan soups made with simple ingredients and so much flavor! These are some of my favorite vegan soup recipes– from chunky soups to creamy soups, filled with plant-based protein, veggies, and more! Easy for meal prep lunch or dinner, these delicious recipes are the perfect meal for soup season and really any time of the year!
I love soup. Whether I’m cooling off with cold soups during the summer months, or warming up with cozy, hearty vegan soup in the winter, there just isn’t anything better (or easier!) than soup.
So, I’ve gathered the BEST Vegan Soup Recipes (there’s over 20!) to share with you when you need to whip up up something easy. All you need is a large stock pot (or Dutch oven) or a slow cooker/Instant pot. Homemade soup has never been easier!
This collection of recipes have easy ingredients, and I’ve included a versatile mix ranging from classics-made plant-based like my Vegan Potato Soup and Vegan Broccoli Soup to a Vegan Lentil Soup recipe made with hearty lentils (and soooo good). There are also several Korean and Asian recipes, Italian minestrone, Corn chowder, and so much more.
This list of plant-based soups is separated by category: soups with a creamy texture, soups that are chunky, classic soup recipes, and soups with an Asian flair. There’s truly something for everyone!
Ingredient Notes & Equipment
There are some common plant-based ingredients and equipment you’ll need to make these vegan soups. In fact, I have pantry staples like coconut milk, vegetable stock, nutritional yeast (to add cheesy flavor), dried lentils, neutral oil (like olive oil), and spices (salt & black pepper of course!) on hand so I can make a batch of soup any time of year.
Many of these are “clean out your produce drawer” type of recipes so you can customize the veggies and fresh herbs to what you have on hand. You’ll find Crockpot methods, stovetop methods, freezer-friendly soups, and options for meal prep. So grab your airtight container or stock up on freezer bags while you’re at it!
I hope this list gives you super easy ways to get a healthy (and cozy!) meal on the table with each simple recipe.
Creamy Soup Recipes
Creamy Vegan Sweet Potato Leek Soup
5 from 1 vote
This smooth and creamy sweet potato leek soup is healthy, vegan, and gluten-free!
A delicious Creamy Kale Soup made with nourishing, pantry-friendly ingredients, cauliflower, white beans, spices, and aromatics. The ultimate healthy comfort food, this soup is perfect for a cozy weeknight or make a big batch to eat all week. Vegan, gluten-free, oil-free, nut-free.
This is the coziest Pumpkin Lentil Soup recipe, perfect for winter. It's full of good-for-you ingredients, warm flavors, and is naturally gluten-free and vegan. It also takes less than 30 minutes to make!
One Pot Vegan Lasagna Soup Recipe (Gluten-Free Option)
5 from 1 vote
This easy vegan lasagna soup is a one-pot, gluten-free dinner that's full of greens, herbs, and delicious tomato broth. A hearty, comforting soup that the whole family will love!
A simple, vegetable-forward soup! This Vegan Minestrone Soup is a great way to enjoy veggies in a quick and easy way. It's flavourful, hearty and delicious. A great option for meal prep, busy weeknights, and more!
Best Creamy Vegan Tomato Soup (Simple Ingredients!)
5 from 5 votes
Comforting, homemade Vegan Tomato Soup made with just 8 ingredients! Featuring simple ingredients and an amazingly creamy texture. Perfect for a chilly night or easy weekly meal prep! Gluten-free, refined sugar-free, and oil-free options.
This soothing and comforting Vegan Chicken Noodle Soup is a cozy winter dinner or lunch made with textured tofu and gluten-free noodles. Full of flavor from spices, aromatics, and nourishing veggies, you will love this soup (and how it makes you feel!).
This dreamy, cheesy, vegan broccoli soup recipe is the ultimate, allergy-friendly comfort food. If you once loved Panera’s famous broccoli cheese soup, this vegan version will satisfy your cravings and fill you up without leaving you feeling sick! Just 10 ingredients and seriously the BEST.
This healthy vegan corn chowder is ultra creamy and totally nut-free, made with white beans, fresh or frozen corn, and smoked paprika. One of my favorite soups for cooler months, a quick lunch, or an easy dinner!
A classic, creamy soup that makes for a cozy meal or appetizer! This Corn potage is a vegan version of your favorite Japanese staple. Made with simple ingredients, this easy recipe comes together in no time!
This vegan miso soup is a vegan twist on a beloved Japanese recipe. An easy, 30-minute recipe that recreates the amazing umami broth that everyone knows and loves. Serve this delicious soup as a starter or side with any meal!
This healthy Korean Radish Soup or Mu Guk recipe is an easy and satisfying vegan dish of daikon radish in a savory kombu-garlic brothmade with green onion, garlic, and sesame seeds.
Easy Vegan Udon Noodle Soup Recipe with Homemade Broth
This simple Vegan Udon Soup recipe is an easy base recipe to make your own with a flavorful kombu-shiitake and leek stock, crunchy vegetables, and thick, chewy udon noodles. A comforting dish that everyone will love.
A cozy and comforting Chickpea Soup that warms the soul. Made with simple ingredients in one pot, this dairy-free, vegan, and gluten-free soup is a filling and satisfying dish that’s easy to make!
Bring a pot of water to a boil over high heat. Once boiling, add raw pistachios and blanch for 1-2 minutes, then remove from heat and strain. Transfer pistachios to a bowl of cold water and add a generous amount of ice cubes to stop the cooking. Alternatively, you can use roasted pistachios here and skip blanching to achieve more of a nut butter/nutella style result.
Strain pistachios and either rub between a kitchen towel to gently remove skins, or remove by hand. This step is key for smooth texture and the most vibrant green!
Transfer the pistachios to a food processor and blend on high until a paste forms. Then add salt, vanilla bean paste, powdered sugar and water. Blend again until smooth and incorporated.
Finally, stream in neutral oil as you blend and you reach your desired texture. For a runnier texture, add additional oil and continue to stream in. Adjust to taste with additional sugar if desired.
Transfer mixture to an airtight container and store in the refrigerator for up to 1 week.
This roundup features a variety of Vegan Smoothie Bowl recipes filled with healthy ingredients and delicious toppings for a complete meal! Perfect for busy mornings, there’s something for everyone on this list!
Why You’ll Love These Smoothie Bowls
If you’ve been here for a while, you know your girl loves a good smoothie recipe. In fact, maybe you were here for Rainbow Smoothie Week where I featured a new smoothie recipe every single day (see photo below)! Today, I’m featuring Healthy Smoothie Bowl Recipes that are all vegan, gluten-free, naturally sweetened, and absolutely delicious!
Bowls feature a creamy smoothie base that is a little thicker and is eaten with a spoon instead of a straw. It’s easy to transform regular smoothies into bowls by making a thick smoothie base rather than a thinner consistency. Plus, they’re especially fun because you get to add a variety of toppings that add to the fun!
Grab your favorite bowl and a high-powered blender and let’s get to it!
Vegan Smoothie Bowl Ingredients
Each recipe will have its own ingredients for the creamy base, but as with most smoothie recipes, you can mix and match as you see fit! If you have an extra handful of spinach that day, throw it in!
Smoothies are a great way to use up produce and greens. I recommend having a few various ingredients on hand to make a healthy smoothie bowl recipe any time. You can pick and choose from this list depending on what you plan to make! Plus, pick your favorite toppings and mix and match according to your preferences.
Fresh fruit: Ripe bananas, fresh berries, tropical fruits, etc.
Protein: Vanilla protein powder, chia seeds, hemp seeds, flax seeds, etc.
Sweetener: Medjool dates and pure maple syrup are my go-to. The fruit provides a lot of natural sweetness, but a little sweetness from these natural sources is sometimes needed.
Toppings: Granola, favorite fruits, coconut flakes, nuts and seeds, chocolate chips, and more. The best smoothie bowl toppings are the ones you like–so there’s no mistake here!
This homemade acai bowl recipe puts a tropical twist on your classic acai bowls. Acai, banana, and watermelon are blended together and then topped with fresh tropical fruits, coconut flakes, and more! An easy, customizable recipe that won’t break the bank!
Try this Mint Chip Smoothie! A delicious, quick, and easy breakfast packed with plant protein, greens, and healthy fats. It tastes like a mint chip milkshake, but healthier! Vegan, gluten-free, refined sugar-free.
A chocolate raspberry smoothie bowl made without bananas! A creamy, chocolately breakfast that is vegan, gluten free, whole food plant based and delicious. Packed with sneaky protein, greens and lots of omega-3s.
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Finely dice cabbage into small pieces and add to a mixing bowl. Sprinkle in the salt and use your hands to massage the salt into the cabbage to ensure it's covered. Let the cabbage sit for about 10 minutes, while you prep the other ingredients. The cabbage will soften and release some of its moisture.
Finely dice your shiitake mushrooms and thinly slice your green onions. Add it to a mixing bowl with grated garlic, grated ginger, corn and seasonings. Add your vegan meat and using your hands or a spatula, mix to evenly combine.
Use your hands to squeeze the cabbage to remove excess moisture and toss it into the mixing bowl with the vegan meat. Mix again to incorporate the cabbage into the mixture.
Prepare a small bowl of warm water, your dumpling skins and a tray to hold your prepared dumplings.
Grab a dumpling skin, add about a tablespoon of filling into the center, dip your finger into water and rim the edges of the skin to moisten and then fold in half (without fully sealing the two halves). Start making pleats towards the center of the dumpling, about 4 on the right side followed by 4 on the left. Tightly press with your fingers to seal and set aside. Repeat with remaining filling.
To cook the dumplings, simply heat 2 tsp netural oil in a pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes, then add a splash of water and cover to let steam for 3 minutes. Remove the lid and let the steam evaporate and you're ready to serve.
To create a dumpling skirt, add 2 tsp neutral oil to the pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes and then mix together cornstarch and warm water and add it to the pan. Cover with a lid and let steam for 5-10 minutes, then remove the lid and let cook, uncovered for about 5-8 minutes, or until the mixture completely crisps up. Don't be afraid if it looks wet/gooey, the starch will cook off. You can also increase the heat to help it along, or add additional netural oil to the pan. Once the edges are golden brown, run a spatula around the edges of the pan, then flip over onto a plate and enjoy.
This roundup features 15 gluten free vegan cookie recipes that are easy to make using simple ingredients. There’s truly something for everyone on this list, from oatmeal cookies to chocolate chip, tahini cookies, copycat recipes, and more!
What Makes This Recipe Great
This list includes an amazing array of Gluten Free Vegan Cookie Recipes that are near and dear to my heart (and kitchen!). Since eating vegan and gluten-free, I found tons of tips and tricks to make these dairy-free and gluten-free cookie versions just as tasty as the classics, using completely vegan ingredients!
From sugar cookies to the best vegan chocolate chip cookies, holiday cookie recipes, and more– these 15+ recipes will make vegan baking a cinch! Make a double batch to freeze, and enjoy these delicious cookies!
Before we get started, let’s get our pantry in order! Many of these recipes require pantry staples and simple ingredients you may already have on hand. If you’re itching to make cookies regularly, I recommend keeping the following ingredients and equipment on hand. You can source most of these basic ingredients at the grocery store or a specialty store like Whole Foods.
Ingredients
Vegan Butter: I recommend using vegan butter sticks. Butter freezes well so stick it in the freezer for longer storage.
Gluten-Free FlourBlend: I recommend having an all-purpose flour blend on hand that contains xanthan gum. Bob’s Red Mill is an excellent option. Flours like almond flour, quinoa flour, and oat flour are also good to have on hand if you plan to bake often.
Flax Meal: Many of these recipes call for an egg replacement like a flax egg. Using flax meal and water is an easy way to achieve this replacement. Other egg replacer options like chia eggs or aquafaba are also used at times.
Baking Powder
Baking soda
Coconut sugar: I use coconut sugar as an alternative to brown sugar, though sometimes organic cane sugar or white sugar is also used.
Vanilla extract
Maple syrup: This is my go-to natural sweetener of choice.
Tahini: Tahini paste is a great option to have on hand to add flavor and texture to cookie recipes.
Neutral oil: Coconut oil, avocado oil, and olive oil are always staples that I have on hand.
Mixins: Dairy free chocolate chips, chopped nuts, and more.
Arrowroot Starch or Tapioca Flour: Excellent thickeners that are used throughout vegan cooking and baking.
Non-Dairy Milk: Oat milk, almond milk, canned coconut milk, and more.
Nut butter: Peanut butter, almond butter, and cashew butter are used throughout many of these recipes.
Equipment
Baking Sheet: I recommend having a cookie sheet or baking tray on hand.
Silicone Baking mat: These are great to bake with– they’re nonstick and reusable, eliminating waste and getting the best bake possible.
Parchment Paper: If you don’t have baking mats, use parchment paper as an alternative.
Electric Mixer: A stand mixer or hand mixer is great to have on hand.
Spatula
Large Mixing Bowl
Whisk
High Powdered Blender/Food Processor
Wire rack: For cooling.
Airtight Container: For storage. Most vegan cookies can be stored at room temperature for a couple of days, then frozen for longer storage.
15+ Gluten Free Vegan Cookie Recipes
Without further ado, let’s get to our amazing vegan and gluten-free cookies! Happy Baking!
Healthy Chocolate Chip Cookies (eggless, vegan, gluten-free)
5 from 38 votes
These really are the best healthy chocolate chip cookies you’ll try. They’re perfectly soft andchewy, with slightly crisp edges. These healthy vegan cookies use better-for-you ingredients. They are also gluten-free, refined sugar-free, egg-free, and oil-free. Seriously!
Flourless “Nutella” Chocolate Hazelnut Cookies Recipe
5 from 1 vote
Flourless "Nutella" Chocolate Hazelnut Cookies that are so delicious you won't believe they're healthy! A dreamy, chewy chocolate cookie chock full of hazelnuts and chocolate chips.
Delicious peanut butter cornmeal cookies with some extra crunch and texture. A perfect way to use up your leftover cornmeal and make healthy, vegan, gluten-free, and simple cookies! Perfect for the holiday season and beyond.
These festive hedgehog cookies are perfect for parties, kids, and cookie swaps. A healthier cookie made vegan, gluten-free, oil-free, and refined sugar-free.
Easy and delicious Nutter Butter Cookies. These crunchy cookie sandwiches feature a creamy peanut butter filling sweetened with maple syrup and gluten-free cookie dough. The ultimate treat for kids and adults—and much healthier!
These vegan chocolate cookies are perfect for holiday baking, mildly sweet, and packed with healthy fats. Vegan, gluten-free, oil-free, and refined sugar-free.
Flourless chocolate chip avocado cookies, a mouthful to say and a mouthful to eat! These cookies are perfect for chocolate lovers and have the ultimate fudgy texture. Vegan, gluten-free, oil-free, refined sugar-free, and paleo!
Salted Caramel Cookies Recipe (Vegan and Gluten Free)
5 from 1 vote
Beautiful salted caramel cookies made with rich salted caramel date paste sandwiched between buttery shortbread cookies. You will love the crunch of the cookie with the chewy texture of the caramel– the perfect balance that makes the best cookies!
These Vegan Oatmeal Raisin Cookies are the perfect dessert. A warm, chewy cookie made with 10 simple ingredients without any added oils or junk! With the perfect texture and delicious flavor, this is the ultimate cookie lover’s cookie!
A vegan and gluten-free take on a classic NYC cookie–this Levain Cookie Recipe will knock your socks off! A deliciously crisp exterior with an ooey-gooey middle. The ultimate cookie experience made right at home!
A delicious swirl of strawberry, matcha, and vanilla sugar cookie all in one! These vegan and gluten free sugar cookies are easy to make, beautiful, and delicious!
These vegan and gluten-free raspberry lemon cookies are soft, chewy, and full of zesty, bright flavour from fresh lemon juice and sweetness from frozen berries. An easy, delicious cookie recipe with no dairy, gluten, or eggs!
A vegan version of Taylor Swift's chai cookies. With a few simple swaps, you can enjoy Taylor’s favorite Fall cookie without dairy or eggs. These chai sugar cookies are deliciously spiced with a soft chewy middle and perfectly crisp edges. Just as delicious as the original! Gluten-free option included.
These delicious, bright green Matcha Cookies are beautiful, delicious, and so festive! Made completely vegan and gluten-free, these crinkle cookies are perfect for holiday swaps or to celebrate any occasion with a matcha lover!
A traditional Dutch and Belgian holiday cookie–Kruidnoten! Made vegan, gluten-free, refined sugar-free, and oil-free. Made with simple ingredients and ready in under 30 minutes, these perfectly spiced cookies will be on your holiday baking list for years to come!
These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh passion fruit curd, then chilled and set. The resulting cookie bar has a perfect, tropical sweet-tart flavor with a yummy gluten-free crust.
Passion Fruit vs. Lilikoi
Passion fruit and lilikoi are actually the same fruit! This juicy, seedy tropical fruit is known around the world as “Passion Fruit”, but it gets the name “Lilikoi” from Hawaii! These terms can be used interchangeably as they refer to the same tangy, sweet, delicious fruit.
What Makes This Recipe Great
Today we’re making Passion Fruit Bars, or Lilikoi Bars with a vegan and gluten-free shortbread crust that is buttery, crunchy, and divine. The combination of the passion fruit curd with the buttery crust makes a delicious cookie-like bar similar to classic lemon bars!
This dessert really hits the spot as a fresh and fruity tropical summer treat– with the perfect amount of sweetness and tartness. You’ll love the flavor, the texture, and how easy they are to make! There are only 9 simple ingredients for both the crust and the curd, and I can’t wait for you to try these amazing tropical morsels! Happy Baking!
Ingredient Notes
Vegan & Gluten-Free Shortbread Crust
vegan butter, melted
organic cane sugar
gluten free all-purpose flour
salt
Passionfruit Curd
passion fruit juice or passion fruit puree: You can make a puree with passion fruit found in the freezer section where other frozen fruit is. The juice can be found easily in grocery stores as well.
fresh passion fruit pulp: These can be harder to source. I recommend checking Farmer’s Markets and specialty markets if you can’t find them at your local grocery store. You can buy the fresh fruit, then cut and scoop out the pulp.
organic cane sugar
full-fat coconut milk: Canned, unsweetened.
cornstarch: You can also use tapioca starch or arrowroot if desired.
Step-by-Step Instructions
Preheat your oven temperature to 350F and line a baking dish with parchment paper.
In a large bowl, combine melted butter, sugar, flour, and salt with a rubber spatula until a dough forms.
Transfer the dough to the lined baking dish and press down using your hands or a spatula to create an even layer of crust. Bake crust for 18 minutes, or until the edges are golden brown. Remove from the oven and let cool on a wire rack.
In a saucepan over medium heat, combine passionfruit juice, passionfruit pulp, sugar, coconut milk, cornstarch, and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.
Pour the passionfruit curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so make sure the top is smooth. Let the passion fruit bars cool to room temperature, then transfer the baking pan to set in the fridge for at least 2 hours.
When ready to serve, cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
Expert Tips
Fresh passionfruit can be difficult to source. Passion fruit is typically in season between late summer and early Fall (July-November). In California, it’s typically August-October. You can typically find it at your local grocery store during this time, but if not, I recommend checking Farmer’s markets, your local Mexican grocery store or Asian market, or other specialty markets.
Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.
Recipe FAQs
What are the ingredients in Lilikoi bars?
There are two parts to this recipe, the gluten free shortbread crust (4 ingredients: vegan butter, cane sugar, gluten-free flour, and salt) and the passion fruit curd (5 ingredients: passion fruit juice, fresh passion fruit, cane sugar, canned coconut milk, and cornstarch).
Which part of passion fruit is edible?
The edible part of a passionfruit is the inner pulp, which surrounds the seeds. The pulp is typically juicy with a sweet-tart flavor. The seeds are also edible and add a pleasant crunch to the overall texture. The outer skin of the passionfruit is not eaten due to its tough and bitter taste.
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Passion Fruit Bars with Gluten Free Shortbread Crust (Lilikoi Bars)
These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh passion fruit curd, then chilled and set. The resulting cookie bar has a perfect, tropical sweet-tart flavor with a yummy gluten-free crust.
Course Dessert
Method Baking
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Chilling Time 2 hourshours
Servings 16servings
Equipment
9×9 baking sheet
parchment paper
small saucepan
Ingredients
Vegan Shortbread Crust
3/4cupvegan butter, melted
6tbsporganic cane sugar
1 1/2cupsgluten free all-purpose flour
1/4tspsaltkosher
Passionfruit Curd
1/2cuppassionfruit juice or purée
2fresh passion fruitsoptional
1cuporganic cane sugar
1 1/4cupfull fat coconut milk
6tbspcornstarch
Instructions
Preheat your oven to 350F and line a baking dish with parchment paper.
In a mixing bowl, combine melted butter, sugar, flour and salt with a spatula until a dough forms.
Transfer the dough into the lined baking dish and press down using your hands or a spatula to create an even crust. Bake for 18 minutes, or until edges are golden brown. Remove from the oven and let cool.
In a saucepan over a medium heat, combine passionfruit juice, passionfruit pulp, sugar, coconut milk, cornstarch and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.
Pour the passionfruit curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so do make sure the top is smooth. Let the passionfruit bars cool to room temperature, then transfer to set in the fridge for at least 2 hours.
When ready to serve, cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
Fresh passionfruit can be difficult to source. Passion fruit is typically in season between late summer and early Fall (July-November). In California, it’s typically August-October. You can typically find it at your local grocery store during this time, but if not, I recommend checking Farmer’s markets, your local Mexican grocery store or Asian market, or other specialty markets.
Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.
