Category: Special Dietary Needs

Fruit Salad

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

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

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

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

fruit salad on a white serving plate with two spoons.

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

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

Why this is the best fruit salad recipe

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

Variations

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

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

Frequently asked questions

Can I make a fruit salad with frozen fruit?

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

What can I serve with a summer fruit salad?

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

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

Can I make it ahead of time?

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

How do I store leftover fruit salad?

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

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

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

Ingredients

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

Dressing

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

Instructions

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

Notes

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

Nutrition

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

Edamame Salad with Peanut Sauce

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

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

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

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

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

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

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

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

Why you’ll love this vegan edamame salad

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

How to make edamame salad

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

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

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

ingredients for edamame salad in a large white bowl.

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

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

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

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

Serving suggestions

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

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

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

Frequently asked questions

What can I use instead of peanut butter?

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

Can it be made nut-free?

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

Do I have to cook frozen edamame?

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

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

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

How do you store the leftovers?

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

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

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

Ingredients

Edamame Salad

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

Peanut Sauce

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

Vegan Strawberry Cheesecake Crumble Bars

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

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

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

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

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

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

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

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

Why you’ll love these strawberry cheesecake bars

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

How to make vegan strawberry cheesecake crumble bars

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

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

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

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

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

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

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

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

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

Frequently asked questions

Do I have to use strawberries?

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

What kind of vegan cream cheese should I use?

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

Can they be made gluten-free?

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

How do you store cheesecake crumble bars?

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

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

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

Ingredients

Crust

Cream Cheese Filling

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

Toppings

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

Instructions

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

Notes

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

Nutrition

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

Veggie Chili

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

a small bowl of veggie chili topped with vegan cornbread.

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

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

a small bowl of veggie chili topped with vegan cornbread.

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

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

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

Why you’ll love this vegan chili recipe

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

How to make veggie chili

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

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

cooking a medley of vegetables in a large pot.

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

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

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

cooking veggie chili in a large pot.

Frequently asked questions

Can I make vegan chili in the slow cooker instead?

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

What about the Instant Pot?

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

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

Is this chili recipe gluten-free?

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

What can I use instead of the beans?

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

What else can I add to this vegetarian chili recipe?

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

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

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

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

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

White Bean Salad

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

a Mediterranean white bean salad in a large white bowl.

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

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

a Mediterranean white bean salad in a large white bowl.

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

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

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

Why you’ll love this Mediterranean white bean salad

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

How to make a vegan white bean salad

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

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

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

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

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

Frequently asked questions

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

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

Do dry white beans work for this bean salad?

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

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

What should I serve with bean salad?

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

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

Can I make this salad ahead of time?

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

How do I store the leftovers?

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

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

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Oat Flour Pancakes

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

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

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

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

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

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

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

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

Why you’ll love making pancakes with oat flour

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

How to make oat flour pancakes

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

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

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

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

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

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

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

Frequently asked questions

Where can you buy oat flour?

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

How do you make oat flour?

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

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

What can I add to the pancake batter?

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

Can I make the pancake batter ahead of time?

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

How do you store the leftover pancakes?

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

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

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Tofu Chocolate Mousse

close up on tofu chocolate mousse topped with whipped cream in a glass jar.Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients. For more decadent dairy-free chocolate desserts, check out my Best Vegan Chocolate Cake, Vegan Chocolate Pie, and Vegan Pudding recipes while you’re here! I absolutely love making vegan mousse. It’s a surprisingly…

close up on tofu chocolate mousse topped with whipped cream in a glass jar.

Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients.

For more decadent dairy-free chocolate desserts, check out my Best Vegan Chocolate Cake, Vegan Chocolate Pie, and Vegan Pudding recipes while you’re here!

close up on tofu chocolate mousse topped with whipped cream in a glass jar.

I absolutely love making vegan mousse. It’s a surprisingly easy dessert that’s usually made with minimal ingredients and has the most amazingly smooth and airy texture. Whether it’s Vegan Chocolate Mousse (made with aquafaba), Peanut Butter Mousse, or this Silken Tofu Chocolate Mousse, I can’t stop myself from indulging!

What makes this tofu chocolate mousse recipe so special is the magic of blended silken tofu. Combined with melted chocolate, sugar, and vegan cream, these simple ingredients transform into a dessert that’s incredibly rich and smooth!

Why this is the best vegan chocolate mousse

  • Rich yet light and creamy – Blended silken tofu gives this vegan chocolate tofu mousse a texture that’s decadent and ultra-creamy.
  • For chocolate lovers – Vegan or not, any chocolate lover will love this divine dessert. You won’t even guess that it’s made with tofu!
  • An easy dessert – All you have to do is blend the 6 simple ingredients and chill the mousse in the fridge. After an hour, you have a perfect vegan dessert!
a spoonful of tofu chocolate mousse over top of a glass jar of mousse.

How to make tofu chocolate mousse

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

Melt the vegan chocolate chips in the microwave or a double boiler until smooth.

melted chocolate in a glass bowl.

After the melted chocolate is slightly cool, add it to a blender along with the silken tofu, vegan cream or milk, sugar, vanilla, and salt. Blend until very smooth.

Pour the vegan mousse into glass jars and refrigerate for at least 1 hour before serving.

Top each serving with vegan whipped cream, chocolate shavings, fresh berries, chopped nuts, then enjoy!

ingredients for tofu chocolate mousse in a large blender.

Flavor variations

  • Double chocolate mousse – For a richer chocolate flavor, try blending in 2 tablespoons of cocoa powder.
  • Peppermint chocolate mousse – Replace the vanilla extract with peppermint extract for a festive flavor.
  • Tofu white chocolate mousse – Make this with my vegan white chocolate instead of regular chocolate!
  • Add warm spices – Blend in a pinch of ground cinnamon or nutmeg. 

Frequently asked questions

Can you taste the tofu in the mousse?

Nope! The tofu is there for texture, not flavor. The chocolate, sugar, and vanilla hide any tofu flavor left behind.

Can I use extra-firm tofu instead of silken tofu?

No, you must use silken tofu to achieve the silky smooth texture. Blending firmer varieties of tofu, like firm or extra-firm tofu, will make the mousse gritty so I don’t recommend it.

How long should you chill the mousse before serving?

For the best results, chill the mousse for at least 1 hour before serving. It also stores well for up to 4 days in the refrigerator.

Can you freeze vegan mousse?

Yes, you can freeze the mousse in an airtight container for up to 2 months. Let it thaw in the fridge overnight, then enjoy.

tofu chocolate mousse topped with whipped cream in glass jars.
close up on tofu chocolate mousse topped with whipped cream in a glass jar.
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Tofu Chocolate Mousse

Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Chilling time 30 minutes
Total Time 42 minutes
Servings 6 servings
Calories 342kcal
Author Nora Taylor

Ingredients

  • 1 1/2 cups dairy free chocolate chips I use Guittard
  • 12 ounces Mori Nu silken tofu
  • 1/4 cup vegan cream or almond, coconut milk
  • 1/2 cup granulated sugar or maple syrup, to taste*
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
US Customary – Metric

Instructions

  • Melt the chocolate chips in a microwave in 30 second intervals, stirring in between, until melted and smooth. Alternatively, melt over a double boiler on the stovetop.
  • Let the chocolate cool for 5 minutes, then add to a high powered blender along with the silken tofu, cream or milk, sugar, vanilla and salt. Blend until very smooth, scraping down the sides as needed.
  • Pour the mousse into glass jars and refrigerate until ready to serve. Ideally, let it chill for an hour so it can firm up.
  • Top with vegan whipped cream and fresh fruit, if desired.

Notes

  1. For a less sweet mousse, use no sugar, or add to taste. You can also simply add a few tablespoons of pure maple syrup instead of sugar.
  2. I don’t recommend using regular firm tofu varieties. Silken tofu has a silky smooth texture that doesn’t taste like tofu at all in this dessert.

Nutrition

Serving: 1of 6 servings | Calories: 342kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 53mg | Potassium: 124mg | Fiber: 3g | Sugar: 39g | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 4mg

Marry Me Chickpeas

close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal. For more easy ways to use the canned chickpeas in your cupboard, check out my Chickpea Salad Sandwich, Italian Chickpea Soup, Chickpea Burger, and Biscuit Topped…

close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.

For more easy ways to use the canned chickpeas in your cupboard, check out my Chickpea Salad Sandwich, Italian Chickpea Soup, Chickpea Burger, and Biscuit Topped Chickpea Pot Pie recipes!

a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.

The viral Marry Me Chicken recipe is no match for my vegan-friendly Marry Me Chickpeas. It’s as creamy, indulgent, and family-friendly as the original, but made without dairy or meat!

What’s better is that this one-pan meal is totally foolproof. Just simmer the protein-packed chickpeas in the dreamy Tuscan sun dried tomato cream sauce for 15 minutes, then enjoy it for family dinners or date nights at home. Don’t forget the hunks of crusty bread for scooping up every luxurious bite!

Why you’ll love this easy plant based recipe

  • Rich Tuscan-inspired flavors – Like my Tuscan Vegan Gnocchi, vegan marry me chickpeas feature incredible Italian-inspired flavors that will keep you going back for more.
  • Packed with protein – Two cans of chickpeas pack this dish with about 30 grams of plant-based protein!
  • An easy one-pan meal – The everyday ingredients in this dish are cooked together in one pan in just 15 minutes.
a piece of bread dunked in a bowl of Marry Me Chickpeas.

How to make marry me chickpeas

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

Warm the olive oil in a large pan over low-medium heat. Once hot, add the garlic and sauté until fragrant. Stir in the sun dried tomatoes, oregano, red pepper flakes, salt, and ground black pepper.

Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach to the pan. Simmer until the sauce is warmed through and the spinach is wilted.

Garnish the Tuscan chickpeas with chopped fresh basil and vegan parmesan. Scoop up every bite with crusty bread or serve it over rice, pasta, or baked sweet potatoes. Enjoy!

fresh spinach in a large pan with chickpeas and cream sauce.

Frequently asked questions

What is Marry Me Chicken?

Marry Me Chicken is a dish that combines cooked chicken with a sun dried tomato and garlic cream sauce. The original recipe is made with heavy cream and chicken breasts, but in vegan marry me chicken recipes, they’re swapped for vegan cream and canned chickpeas.

Why is it called Marry Me Chickpeas?

It’s simple: the silky smooth cashew cream sauce, Italian flavors, and hearty chickpeas in every bite are so good that you’re bound to get a marriage proposal from anyone you serve it to!

What can I use instead of chickpeas?

Canned cannellini beans or another white bean will work well. For a meatier dish, you can use my Vegan Chicken recipe, homemade seitan bites, or baked tofu.

My cream sauce is too thin. How can I thicken it?

I recommend making the cream sauce with cashew cream for a thick and luxurious consistency. While store-bought vegan cream (I love Ripple’s dairy free half and half) or coconut milk also work, they’ll make the sauce slightly thinner. To help thicken it, stir a cornstarch slurry (made by mixing 1 tablespoon cornstarch with 3 tablespoons water in a small bowl) into the sauce at the end and gently simmer until it thickens.

How do you store the leftovers?

The leftovers will keep for up to 5 days when stored in an airtight container in the fridge. Enjoy them for quick and easy meals or meal prep throughout the week! To reheat, zap the chickpeas and sauce in the microwave or warm them in a saucepan on the stove until heated through.

using a piece of bread to scoop up a bite of Marry Me Chickpeas from a skillet.
close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.
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Marry Me Chickpeas

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.
Course Main Course
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 294kcal
Author Nora Taylor

Ingredients

  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • 1/2 cup sun dried tomatoes chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • (2) 15-ounce cans chickpeas drained and rinsed
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 cup vegan cream See Notes
  • 2 cups baby spinach sliced
  • 4-5 fresh basil leaves chopped
  • optional: 1/2 cup grated vegan parmesan cheese I used Violife
US Customary – Metric

Instructions

  • In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
  • Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
  • Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
  • Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!

Notes

  1. For vegan marry me chicken, try substituting the chickpeas for any vegan chicken you like, including my homemade seitan chicken. Or make my crispy baked tofu and use that instead.
  2. For the cream, you can use any store bought dairy free creamer (I love Ripple’s Half and Half), full fat coconut milk, another unsweetened plant milk or best of all, homemade cashew cream.
  3. To make cashew cream for the cream – Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over ¾ cup raw cashews and let soak for 5 minutes or up to an hour. Drain the cashews and add to a high powered blender with 1 cup of fresh water and blend until creamy and smooth.
  4. If you use a store bought cream or coconut milk, you may want to thicken the chickpeas as the sauce won’t be as thick. To do this, mix 1 tablespoon cornstarch and 3 tablespoons water in a bowl, then stir it into the chickpea mixture at the end. It should thicken up nicely.

Nutrition

Serving: 1of 6 servings | Calories: 294kcal | Carbohydrates: 33g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 690mg | Potassium: 736mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1231IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 5mg

Blueberry Cookies with Crumble Topping

stack of blueberry cookies on cooling rack with gray backgroundThese soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form! Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here! Enjoy these blueberry muffin cookies in the spring or any…

stack of blueberry cookies on cooling rack with gray background

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!

Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here!

a stack of vegan blueberry cookies on a wire rack.

Enjoy these blueberry muffin cookies in the spring or any time of year using fresh, frozen or even dried blueberries. They’re soft, chewy and loaded with plump blueberries, just like my Vegan Blueberry Muffins. The streusel sprinkled on top is the perfect finishing touch!

They can be made gluten free and even customized with flavor boosters, like lemon zest, lavender, or extra berries! A little lemon glaze drizzled on top couldn’t hurt, either.

Why you’ll love these blueberry muffin cookies

  • Just like blueberry muffins – What makes these blueberry muffin-esque cookies so special is their soft and fluffy interior and slightly crisp exterior. It’s what you’d get in a bakery-style muffin but in a cookie!
  • The sweet crumble topping – The 3-ingredient crumble sprinkled on top of the cookies is a lovely and charming finishing touch. It takes this simple cookie recipe over the top!
  • Packed with juicy blueberries – I’m always picking up cases of blueberries as soon as they’re in season so I can use them in blueberry pancakes, lemon blueberry bread, blueberry cake, and, now, these delicious blueberry cookies.
vegan blueberry cookies on a wire rack.

How to make blueberry cookies

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

Cream the butter and sugars together in the bowl of a stand mixer until creamy and smooth. Next, beat in the milk and vanilla. Stop the mixer and add in the flour, baking soda, cornstarch, and salt. Mix on low speed until just combined.

Lastly, use a spatula to gently fold in the blueberries.

Tip: Be very gentle when folding in the berries. Some will burst but that’s okay! However, if too many burst, the cookie dough will turn green.

cookie dough and fresh blueberries in a large white bowl.

Use a cookie scoop or spoon to scoop the cookie dough from the bowl onto a baking sheet. 

Sprinkle a generous amount of the crumble topping on each cookie dough mound, then gently press it into the dough.

Bake the cookies until they’re golden around the edges. Let them cool slightly, then enjoy!

For extra decoration, add a drizzle of vanilla glaze, lemon glaze, or cream cheese frosting over the cookies when they’re done cooling.

vegan blueberry cookies on a wire rack.

Frequently asked questions

Should I use fresh blueberries or frozen blueberries in these cookies?

Both work well! I like to use fresh blueberries because they don’t bleed as much as frozen blueberries. If you do use frozen berries, do not thaw them ahead of time. You can also use dried blueberries if you’d like.

Can these cookies be made gluten-free?

Yes! Substitute the all-purpose flour for a quality gluten-free flour blend, like Better Batter or Bob’s Red Mill.

What else can I add to the cookie dough?

You can customize the cookies with a 50-50 mix of blueberries and another berry or chocolate chips. You can also add a little lemon zest and/or lemon extract for lemon blueberry cookies, or culinary lavender for blueberry lavender cookies.

Do I have to use blueberries?

Not if you don’t want to! Experiment with chopped strawberries, raspberries, blackberries, peaches, or apples instead of blueberries.

How long do they last?

Vegan blueberry cookies will stay soft and chewy for 2 to 3 days when stored in an airtight container at room temperature. You can also keep them in the fridge for about 5 days or in the freezer for up to 3 months.

close up on a blueberry cookie with a bite taken out of it.
stack of blueberry cookies on cooling rack with gray background
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Blueberry Cookies

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 163kcal
Author Nora Taylor

Ingredients

Crumble Topping

Blueberry Cookies

US Customary – Metric

Instructions

  • Make the crumble topping – In a small bowl, stir the flour and sugar together, then add the melted butter and stir until crumbs form. Place in the refrigerator while you prepare the cookie dough.
  • Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
  • In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.
  • Beat in the milk and vanilla until fluffy and combined.
  • Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
  • Gently fold in the blueberries until incorporated. If some of them break a little, that's fine, just try to be gentle.
  • Use a cookie scoop or spoon (about 1 1/2 tablespoons) to scoop the dough and place on the prepared baking sheet. Flatten them just slightly (so you can stick the crumble on better).
  • Sprinkle a generous amount of the crumble topping on each cookie dough, pressing it into the dough.
  • Bake for 12-15 minutes, until they are just barely golden on the edges. Let them cool completely before serving. Enjoy!

Notes

  1. Gluten free – Use a quality gluten free flour mix. I like Better Batter and Bob’s Red Mill 1:1 flour.
  2. You can swap the blueberries for strawberries, peaches, apples or other fruits.
  3. They will keep at room temperature for 2-3 days, 5 days in the refrigerator or frozen for longer.

Nutrition

Serving: 1of 20 cookies | Calories: 163kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 142mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

15 Minute Tahini Pasta

close up on creamy tahini pasta in a large skillet with tomatoes and basil.This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch. Looking for more easy pasta recipes? Check out my One Pot Pasta, 15 Minute Lemon Pasta, and Green Pasta! I’m a huge…

close up on creamy tahini pasta in a large skillet with tomatoes and basil.

This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch.

Looking for more easy pasta recipes? Check out my One Pot Pasta, 15 Minute Lemon Pasta, and Green Pasta!

creamy tahini pasta in a large skillet with tomatoes and basil.

I’m a huge fan of easy vegan pasta dinners. They’re low-effort and the whole family loves ‘em! The best part is that you don’t need fancy ingredients for an unforgettable pasta dinner. All it takes are the right pantry staples.

That’s exactly what this 15 Minute Tahini Pasta recipe is all about—simplicity! 

It combines a 6-ingredient creamy tahini pasta sauce with your favorite cooked pasta noodles, cherry tomatoes (or any veggies you like), and fresh basil. The savory-nutty-tangy flavors are perfectly balanced and every bite is more comforting than the last!

Why you’ll love this creamy tahini pasta

  • It’s crazy easy – Would you believe me if I told you that it only takes 15 minutes to make pasta with tahini sauce? It’s true!
  • Super rich and creamy – Two surprising ingredients make this tahini pasta creamy and indulgent: tahini sauce and pasta cooking water! That, plus a handful of simple seasonings, makes this simple yet luxurious meal one to remember.
  • Flexible – There are so many ways to make this recipe your own. Stretch it a little further by adding more vegetables; play with the flavors using extra seasonings and aromatics.
stirring a creamy tahini sauce in a saucepan with a wooden spoon.

Frequently asked questions

What is tahini?

Tahini is a seed paste made from ground sesame seeds. It’s a lot like nut butter but has a runnier texture and a slightly bitter, nutty taste. Tahini is a staple ingredient in hummus but can also add flavor and creaminess to plenty of other recipes, like homemade salad dressings, baked goods, and more.

Can this recipe be made gluten-free?

Of course! Just replace the regular pasta with your favorite short gluten-free pasta noodles.

What can I add to this?

Put your own spin on this dish with the seasonings and add-ins of your choice! Here are a few ideas to get you started:

Vegetables – Steamed or roasted asparagus, sun-dried tomatoes, spinach, broccoli, or artichokes would add bulk to this dish.

Vegan cheese – Stir in a little vegan parmesan cheese, 2 to 3 tablespoons of nutritional yeast, or a generous dollop of vegan mascarpone to give the pasta a cheesy twist.

Protein – Toss the pasta with a can of drained and rinsed chickpeas, butter beans, or cannellini beans, or top it with your favorite vegan chicken or baked tofu to make it more filling.

How do you store the leftovers?

After it cools to room temperature, transfer the leftover pasta to an airtight container and store it in the fridge for up to 5 days. 

Reheat the leftovers in the microwave or a saucepan over medium heat until warmed through. Add a splash of water, broth, or non-dairy milk to make the consistency saucy again, if needed.

close up on creamy tahini pasta in a large skillet with tomatoes and basil.
close up on creamy tahini pasta in a large skillet with tomatoes and basil.
Print

15 Minute Tahini Pasta

This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch.
Course Main Course
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 427kcal
Author Nora Taylor

Ingredients

  • 12 ounces short pasta noodles penne or fusilli
  • 1 tablespoon olive oil
  • 3 large cloves garlic minced
  • 3/4 cup tahini drippy, not super thick
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 1/4 teaspoon red chili flakes
  • 1-2 cups reserved pasta water
  • 1/2 teaspoon salt or more to taste
  • 1/2 cup fresh basil chopped
  • 1 pint cherry tomatoes halved, optional
US Customary – Metric

Instructions

  • Boil the pasta according to package instructions. Reserve 2 cups of the pasta cooking water, then drain the cooked pasta and set aside.
  • While the pasta cooks, warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant, stirring constantly.
  • Pour in the tahini, lemon juice, red chili flakes, reserved pasta water and salt. Stir well.
  • Now add the cooked pasta and mix. Add the fresh basil and halved tomatoes and mix into the creamy pasta.
  • If the pasta gets too dry, add a bit more warm water. Serve immediately.

Notes

  1. If your tahini happens to be thick and not drippy, I recommend adding additional pasta water until it’s creamy and smooth.
  2. For gluten free, substitute a gluten free pasta of choice.

Nutrition

Serving: 1of 6 servings | Calories: 427kcal | Carbohydrates: 53g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 218mg | Potassium: 457mg | Fiber: 4g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 3mg