This vegan Sundubu-Jjigae is a Korean Soft Tofu stew that we couldn’t stop thinking about after our honeymoon in Seoul last year. It starts with a rich broth made with kombu and shiitake mushrooms, layered with gochugaru, gochujang, garlic, and sesame oil. Silken tofu breaks into chunks in the pot and simmers until bubbling and fragrant. It’s spicy, rich, savory, and everything you want in a soup.

Why You’ll Love This Recipe

• Deeply savory broth. Kombu and shiitake mushrooms create an authentic, umami-rich base that you can’t get from shortcuts.
• Silky soft tofu. The tofu is incredibly delicate and practically melts in your mouth.
• Customizable spice level. Adjust the gochugaru to make it mild, medium, spicy, or extra spicy.
• Comforting and warming. Perfect for cold days or when you need something cozy and satisfying.

Ingredients You’ll Need

For the Broth:

• Water – The broth base.
• Dried kombu (kelp) – Essential for authentic, savory depth.
• Dried shiitake mushrooms – Adds earthy umami to the broth.
• Onion – Halved for sweetness and depth.
• Garlic – Smashed cloves add aromatic flavor.
• Korean soup soy sauce (guk-ganjang) – Lighter and saltier than regular soy sauce. You can use regular soy sauce if needed.

For the Soup Base:

• Neutral oil – Vegetable, avocado, or grapeseed oil works well.
• Onion – Thinly sliced for the base.
• Garlic – Minced for aromatic flavor.
• Gochugaru (Korean red pepper flakes) – The key to the stew’s spice and color. Not the same as regular pepper flakes.
• Gochujang (Korean red pepper paste) – Adds depth, umami, and heat.
• Korean soup soy sauce – Adds saltiness and savory flavor.
• Sugar – Balances the heat and acidity.
• Sesame oil – Adds a nutty, toasted flavor.

For the Stew:

• Soft or extra-soft silken tofu (sundubu) – The softer, the better. This is the star of the dish.
• Green onions – Cut into 2-inch pieces.
• Zucchini – Sliced into half-moons. Optional but traditional.
• Korean or serrano peppers – Sliced for extra heat. Optional.
• Salt – To taste.

For Serving:

• Cooked white rice – Essential. Add spoonfuls directly to the stew.
• Sesame seeds – Optional garnish.
• Extra green onions – Chopped for garnish.
• Kimchi – Served on the side, the traditional way.

Equipment Needed

• Medium pot (for making the broth)
• Korean earthenware pot (ttukbaegi/dolsot) or medium pot or deep skillet
• Knife and cutting board
• Spoon or ladle
• Trivet or heat-safe surface (if using an earthenware pot)

Serving Suggestions

• Traditional style – Serve in individual bowls or in the earthenware pot with steamed white rice and kimchi on the side. Add spoonfuls of rice directly into the stew as you eat.
• With banchan – Serve alongside Korean side dishes like pickled radish, seasoned spinach, or bean sprouts.
• For a heartier meal – Add glass noodles (dangmyeon) or ramen noodles to the stew.
• Kimchi sundubu – Stir in 1 cup of chopped, well-fermented kimchi when building the soup base for a tangy, funky variation.

Storage Instructions

• Refrigerator: Store leftover soup in an airtight container for up to 3 days. The tofu will firm up slightly when cold. Reheat gently on the stovetop.
• Freezer: Not recommended. Silken tofu doesn’t freeze well and will become grainy when thawed.
• Make-ahead broth: You can make the mushroom-kombu broth up to 3 days in advance and store it in the refrigerator.

Recipe FAQs

More Soup and Stew Recipes You’ll Enjoy:

Dinner

One Pot Vegetable Noodle Soup

Dinner

Vegan Beef Stew

Appetizers and Sides

Easy Summer Stew (30 Minutes or Less)

Dinner

Vegan Japanese Curry

If you make this Vegan Sundubu-Jjigae, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Vegan Sundubu-Jjigae (Korean Soft Tofu Stew)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 3–4 Servings 1x
• Diet: Vegan

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Description

This vegan Sundubu-Jjigae is a Korean Soft Tofu stew that we couldn’t stop thinking about after our honeymoon in Seoul last year. It starts with a rich broth made with kombu and shiitake mushrooms, layered with gochugaru, gochujang, garlic, and sesame oil. Silken tofu breaks into chunks in the pot and simmers until bubbling and fragrant. It’s spicy, rich, savory, and everything you want in a soup.

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Ingredients

For the Broth:

• 8 cups of water
• 4 pieces dried kombu (kelp), about 4×4 inches each
• 12–16 dried shiitake mushrooms
• 1 large onion, halved
• 8 cloves garlic, smashed
• 2 tablespoons Korean soup soy sauce (guk-ganjang) or regular soy sauce

For the Soup Base:

• 2 tablespoons neutral oil (vegetable or grapeseed oil)
• 1 small onion, thinly sliced
• 4 cloves garlic, minced
• 2–4 tablespoons gochugaru (Korean red pepper flakes) – see notes for spice levels
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon Korean soup soy sauce (guk-ganjang) or regular soy sauce
• 1 teaspoon sugar
• 2 teaspoons sesame oil

For the Stew:

• 1 package (14-16 oz) soft or extra-soft silken tofu (sundubu)
• 2 green onions, cut into 2-inch pieces
• 1 small zucchini, sliced into half-moons
• 1–2 Korean or serrano peppers, sliced (optional, for extra heat)
• Salt, to taste

For Serving:

• Cooked white rice
• Sesame seeds (optional)
• Extra green onions, chopped (optional)
• Kimchi (for serving on the side)

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Instructions

Make the Broth:

1. Simmer the broth. Add the water, kombu, dried shiitake mushrooms, halved onion, and smashed garlic to a medium pot. Bring to a gentle simmer over medium heat.
2. Cook low and slow. Once simmering, reduce the heat to low and let it simmer for 20-25 minutes. The broth should develop a deep, savory flavor and turn slightly amber.
3. Strain and season. Remove and discard the kombu, onion, and garlic. Remove the shiitake mushrooms and set aside. Slice them and add them back to the soup if you like. Stir in 2 tablespoons of soy sauce. Taste the broth. It should be rich, savory, and slightly salty. Set aside.

Build the Soup Base:

1. Heat the oil. In a Korean earthenware pot (ttukbaegi/dolsot), a medium-sized pot, or a deep skillet, heat the neutral oil over medium heat.
2. Cook the aromatics. Add the sliced onion and serrano peppers (if using) and cook for 3-4 minutes, until softened and slightly translucent. Add the minced garlic and cook for 1 minute, until fragrant.
3. Toast the spices. Add the gochugaru (start with 2 tablespoons for medium spice) and gochujang. Stir everything together and cook for 1-2 minutes, stirring constantly. The oil should turn a deep red color and smell incredibly aromatic.
4. Add seasonings. Add 1 tablespoon each of soy sauce, sugar, and sesame oil. Stir to combine.

Finish the Stew:

1. Add the broth. Pour in the prepared broth (about 3-4 cups, depending on your pot size and desired consistency). Bring to a simmer.
2. Add vegetables. Add the zucchini and, if using, sliced shiitake mushrooms, and simmer for 3-4 minutes, until tender.
3. Add the tofu. Gently add the entire block of silken tofu to the pot. Use a spoon to break it into large, irregular chunks. Traditionally, people break tofu by hand or with a spoon rather than pre-cutting it into neat cubes.
4. Finish with green onions. Add the green onion pieces. Simmer for 3-5 minutes, letting the tofu heat through and the flavors meld.
5. Taste and adjust. Taste and adjust the seasoning with salt or more soy sauce, as needed. The soup should be deeply savory, slightly spicy, and well-balanced.

Serve:

1. Serve bubbling hot. Carefully transfer the earthenware pot to a trivet or heat-safe surface (if using ttukbaegi, it will be extremely hot). Otherwise, ladle the soup into individual bowls.
2. Garnish and enjoy. Garnish with sesame seeds and extra chopped green onions if desired. Serve immediately with a bowl of steamed white rice and kimchi on the side. Traditionally, add spoonfuls of rice directly into the bubbling stew.

Notes

Spice Level Guide:

• Mild: 1-1½ tablespoons gochugaru + ½ tablespoon gochujang
• Medium: 2-3 tablespoons gochugaru + 1 tablespoon gochujang (recommended)
• Spicy: 4 tablespoons gochugaru + 1½ tablespoons gochujang
• Extra Spicy: 5 tablespoons gochugaru + 2 tablespoons gochujang + add fresh Korean peppers

Ingredient Notes:

• Kombu: Found in the Asian section of most grocery stores or at Korean/Asian markets. Essential for authentic flavor.
• Korean soup soy sauce (guk-ganjang): Lighter and saltier than regular soy sauce. If unavailable, use regular soy sauce, reduce the amount slightly, and add salt to taste.
• Gochugaru: Korean red pepper flakes are different from regular red pepper flakes. Mildly spicy with a slightly sweet, smoky flavor.
• Sundubu (soft silken tofu): Look for the softest silken tofu you can find. In Korean markets, packages are specifically labeled “sundubu.”

Storage:

• Refrigerator: Store in an airtight container for up to 3 days. The tofu will firm up slightly when cold. Reheat gently.
• Freezer: Not recommended. Silken tofu becomes grainy when frozen and thawed.
• Make-ahead broth: You can make the mushroom-kombu broth up to 3 days in advance.

• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Category: Dinner
• Method: Stove Top
• Cuisine: Korean

The post Vegan Sundubu-Jjigae (Korean Soft Tofu Stew) appeared first on Sweet Simple Vegan.

These Maple Chili Crisp Brussels Sprouts turn a boring vegetable side dish into something people actually crave. Roast cut-side down so the edges caramelize beautifully, then toss them in a sweet, spicy glaze for a flavor-packed dish the whole family will love. The best part is that it’s easy to make and works as both a holiday side and a base for your favorite rice and protein bowl. 

Why You’ll Love These Maple Chili Crisp Brussels Sprouts

• The perfect crispy texture. Adding the Brussels sprouts cut-side down to an already hot baking sheet helps them reach maximum crispiness. 
• Well-rounded flavor. The heat and crunch come from the chili crisp, the sweetness from the maple syrup, the brightness and tang from the rice vinegar, and the umami from the soy sauce, making for a sauce that checks all of the boxes.
• 2-Minute sauce. As the sprouts roast in the oven, the sauce comes together in just a few minutes. 
• Wonderfully versatile. Use these Maple Chili Crisp Brussels Sprouts for holiday spreads, in rice bowls, as a side for weeknight dinners, or straight off the pan.

Ingredients You’ll Need

• Brussels sprouts: To ensure everything roasts evenly, use Brussels sprouts that are tight, firm, and of similar size.
• Neutral oil: We like avocado oil because it has a high smoke point and can be cooked at 425ºF.
• Chili crisp: This is the star of the show. If you’re unfamiliar with chili oil, it’s loaded with crunchy bits of fried garlic, shallot, chili, and other seasonings and spices. Flavor and spice levels vary by brand, so taste it before mixing it into your sauce. We like to use the Fly By Jing brand
• Maple syrup: Used to help balance the spiciness of the chili crisp, and also caramelize the roasted Brussels sprouts.  
• Rice vinegar: Brightens the glaze and balances the sweetness and heat of the other ingredients. 
• Soy sauce: Adds salt and savory depth. To keep this recipe gluten-free, use tamari. 
• Toasted sesame oil: Adds a wonderfully nutty note to the sauce and helps tie all the flavors together. 
• Garlic: Grated with a microplane so it incorporates seamlessly into the sauce and adds a sharp, bright flavor. 
• Green onions and sesame seeds: The perfect garnishes for your Brussels sprouts. Both add additional flavor and texture to the finished dish.

Equipment Needed

• Large baking sheet (or two)
• Chef’s knife and cutting board
• Large mixing bowl
• Small bowl and whisk
• Microplane or grater

Serving Suggestions

• As a holiday side: These make the perfect unique holiday side dish. Pair them with our Vegetable Wellington and mashed potatoes to complete the feast.
• In a bowl: Serve in a rice bowl with tofu or the protein of your choice for a quick meal when you need it. 
• Meal prep: Prepare a large batch at the beginning of the week and serve them with the grain and protein of your choice for a quick weeknight dinner. 
• Straight from the pan: These are so deliciously flavor-packed that you can just enjoy them straight from the pan. 

Storage Instructions

• Refrigerator: Keep leftovers in a sealed container for up to 4 days. Please note that the once-crisp edges of the sprouts will soften after sitting in the fridge. 
• Reheating: Avoid the microwave if possible. You can use it, but the Brussels sprouts will stay super soggy. Instead, add them to a baking sheet and reheat at 400ºF for 8-10 minutes. 
• Freezing: We don’t recommend freezing. The Brussels sprouts will turn mushy after freezing and thawing, making for a less-than-desirable product. 

Recipe FAQs

More Recipes We Think You’ll Love 

Appetizers and Sides

Easy Vegan Cornbread

Appetizers and Sides

Pan Fried Asparagus

Dinner

Vegan Vegetable Wellington

Appetizers and Sides

Vegan French Onion Mashed Potatoes

If you make these Maple Chili Crisp Brussels Sprouts, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Maple Chili Crisp Brussels Sprouts

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Chris Petrellese
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

These Maple Chili Crisp Brussels Sprouts turn a boring vegetable side dish into something people actually crave. Roast cut-side down so the edges caramelize beautifully, then toss them in a sweet, spicy glaze for a flavor-packed dish the whole family will love. The best part is that it’s easy to make and works as both a holiday side and a base for your favorite rice and protein bowl. 

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Ingredients

For the Brussels Sprouts

• 2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons neutral oil (we recommend avocado)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Maple Chili Crisp Glaze

• 1/4 cup chili crisp
• 3 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon tamari or soy sauce
• 2 teaspoons toasted sesame oil
• 1 garlic clove, grated

For Serving

• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

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Instructions

1. Preheat and prep. Preheat the oven to 425ºF and place a large rimmed baking sheet inside while it heats. Starting with a hot pan gives you a much better sear on the cut sides.
2. Season the sprouts. In a large bowl, toss the halved Brussels sprouts with the oil, salt, and pepper until evenly coated.
3. Roast cut side down. Carefully remove the hot baking sheet and arrange the sprouts in a single layer, cut side down. Leave room, and use two pans if needed. Crowding makes them soft instead of crispy. Roast for 22 to 25 minutes, until the cut sides are deeply browned and the outer leaves are dark and crackly.
4. Whisk the glaze. While the sprouts roast, stir together the chili crisp, maple syrup, rice vinegar, tamari, sesame oil, and grated garlic in a small bowl.
5. Toss while hot. Transfer the roasted sprouts to a large bowl and pour over the glaze. Toss until every piece is coated. Doing this off the pan keeps the sugars from scorching.
6. Finish and serve. Spread the sprouts onto a serving platter and top with green onions and sesame seeds. Serve and enjoy!

Notes

• Check your chili crisp: Most jarred chili crisps are vegan, but some brands include dried shrimp or pork, so check the label. Brands also vary a lot in heat and salt, so taste your glaze before tossing.
• Dial the heat: For a milder version, use 2 tablespoons of chili crisp plus 2 tablespoons of the oil from the top of the jar. For more heat, add an extra tablespoon of the solids from the bottom.
• Air fryer method: Cook at 400ºF for 12 to 15 minutes, shaking the basket halfway, then toss with the glaze as directed.
• Make it ahead: Trim and halve the sprouts and mix the glaze up to 2 days in advance, then roast and toss right before serving.
• Serve them right away: These are best within about 15 minutes of tossing. The glaze softens the crisp edges the longer they sit.
• Make it a meal: Add roasted sweet potato cubes and crispy tofu, then serve over rice.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

The post Maple Chili Crisp Brussels Sprouts appeared first on Sweet Simple Vegan.

What happens when you turn a golden slice of cornbread into a soft, delicious cookie? Pure magic. These Vegan Cornbread Cookies with Agave Buttercream taste bakery-fresh in the best way. The sweet agave buttercream beautifully balances with the cornbread cookies for an unforgettable combination that will have your friends and family craving more. The best part is they require minimal effort and equipment, so you can make these again and again with ease.

Why You’ll Love This Recipe

• Realistic cornbread taste. Adding fine yellow cornmeal adds a subtle sweet flavor for a uniquely cookie-like experience.
• No need for fancy equipment. You only need a hand mixer, cookie scoop, and a couple of baking sheets.
• Agave is the perfect honey replacement. It creates the perfect honey-butter flavor while keeping it entirely vegan.
• Makes a big batch. One recipe makes almost 2 dozen cookies, plus the dough and cookies freeze wonderfully.

Ingredients You’ll Need to Make Cornbread Cookies

• Cornmeal – The star of this recipe. Use fine- or medium-grind cornmeal for soft, tender cookies. 
• All-purpose flour – Mixing flour with the cornmeal helps keep the cookies intact without crumbling.
• Cornstarch – Helps keep the cookies perfectly soft and fluffy.
• Vegan butter – To make sure your cookies come out perfectly, use stick butter instead of tub butter. We recommend using Country Crock Plant Butter.
• Flax egg –This acts as the egg-like binder for the cookies. Use 1 part flaxseed and 3 parts water, then let it sit for 10 minutes to set. 
• Agave – The secret to the realistic honey butter flavor these cookies have. You can use maple syrup as well, but it will change the flavor profile. 
• Cream of tartar – Adds a slight tang and works with the baking soda to help the cookies rise.
• Sugar – We use a mix of granulated sugar and light brown sugar to add depth of flavor. It will also help the edges of the cookies get nice and crispy. Choose organic sugar to keep it vegan. 

Equipment Needed

• Hand mixer
• 2 baking sheets
• Parchment paper
• 1 1/2 tablespoon cookie scoop
• Wire cooling rack
• Kitchen scale (recommended for measuring the ingredients by weight)

Substitutions and Variations

• Maple instead of agave. If you don’t have agave on hand, you can use maple syrup, but the flavor profile will be a bit different. 
• Ditch the frosting. If the buttercream is too much for you, these cornbread cookies are still great without it. Instead, brush them with agave or serve them as-is! 
• Turn up the heat. This might not be for everyone, but adding a pinch of cayenne or black pepper to the dough gives the cookies a unique heat profile.
• Make them savory. If you’re in the mood for something savory, try folding in chopped pickled jalapeños and vegan cheddar shreds for something new! Of course, drop the buttercream for this version. 

Serving Suggestions

• Alongside a warm beverage. Pair with coffee, chai, matcha, or your favorite tea for the perfect combination. 
• Cookie Platters. With the holiday season rolling around, these cornbread cookies are a unique addition to a cookie tray and would pair perfectly alongside our Chunky Chocolate Chip Pecan Cookies, our Oatmeal Raisin Cookies, or even our Vegan Baklava Cookies. 
• With a big bowl of chili. This may sound odd, but if you go savory and add jalapeño and cheddar, these cookies would perfectly replace a slice of fluffy cornbread. Plus, our 5-ingredient chili recipe is a must-try!  

Storage Instructions

• Room temperature: Store frosted cookies in an airtight container on the counter for about 3 days.
• Refrigerator: If you’re not planning on eating the cookies in one sitting (good luck) they can last in the fridge for up to 5 days. Allow them to come back to room temperature before serving so the buttercream has time to soften. 
• Freezer: You can freeze pre-scooped dough balls in a zip-top bag or already baked cookies without the frosting in a single layer. Bake frozen dough balls straight from the freezer, but add 1-2 minutes to the baking time. 

Recipe FAQs

More Cookie Recipes You May Enjoy

Dessert

No Bake Peanut Butter Cookies

Dessert

Thin Crispy Chocolate Chip Cookies

Dessert

Chunky Chocolate Chip Pecan Cookies

Dessert

Vegan Strawberry Sugar Cookies

Be sure to tag us on Instagram @sweetsimplevegan and @consciouschris and use #sweetsimplevegan if you recreate any of our recipes. We love to see your photos!

Vegan Cornbread Cookies with Agave Buttercream

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: About 23 cookies 1x
• Diet: Vegan

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Description

What happens when you turn a golden slice of cornbread into a soft, delicious cookie? Pure magic. These Vegan Cornbread Cookies with Agave Buttercream taste bakery-fresh in the best way. The sweet agave buttercream beautifully balances with the cornbread cookies for an unforgettable combination that will have your friends and family craving more. The best part is they require minimal effort and equipment, so you can make these again and again with ease.

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Ingredients

For the Cookies:

• 1 tablespoon ground flaxseed meal
• 3 tablespoons water
• 3/4 cup plus 1 tablespoon vegan butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon agave
• 2 teaspoons vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 3/4 cup (120g) fine yellow cornmeal, plus more for rolling
• 2 tablespoons (16g) cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt

For the Agave Buttercream:

• 1 1/2 tablespoons vegan butter, softened
• 3 tablespoons powdered sugar
• 1/2 teaspoon agave, plus more for drizzling
• 1/4 teaspoon vanilla extract
• Plant milk, as needed to thin

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Instructions

1. Make the flax egg. Combine flaxseed meal and water in a small bowl, then mix and set aside for 10 minutes to thicken.
2. Cream the butter and sugars. In a bowl, combine the granulated and brown sugars with the softened vegan butter and beat with a hand mixer until fully incorporated. This should take 1-2 minutes. 
3. Add the wet ingredients. To the same large bowl, add the flax egg, agave, and vanilla extract. 
4. Add the dry ingredients. Using a mesh strainer or flour sifter, add the flour, cornstarch, baking soda, baking powder, cream of tartar, and salt, then mix in the cornmeal (no need to sift it). 
5. Chill the dough. Cover the dough and chill for 20 minutes in the refrigerator. 
6. Preheat the oven. Set the oven to 350ºF and prepare two baking sheets with parchment paper.
7. Scoop and roll. Scoop the dough into 1 ½-tablespoon balls, roll them into balls by hand, then toss each in extra cornmeal. This recipe yields about 23 cookies. 
8. Bake. Space the cookies 2” apart and bake for 10-12 minutes, until the edges start to turn golden, but the centers still look soft. As they cool, the cookies will firm up. 
9. Cool. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. 
10. Make the buttercream. Using a hand mixer, cream the vegan butter, powdered sugar, agave, and vanilla until light and fluffy. If it’s still too thick, add plant milk ½ tablespoon at a time to thin to your desired consistency. 
11. Frost and drizzle. Once the cookies have cooled completely, top with a dollop of buttercream and drizzle with agave. Enjoy!

Notes

• Cool completely before frosting! Otherwise, the buttercream will melt right off.
• Use stick-style vegan butter instead of tub butter or margarine. Also, make sure it’s softened to room temperature. Tub butter typically has more water than sticks, which can cause the cookies to spread. 
• Only use fine or medium-grind cornmeal. Coarse cornmeal will make your cookies gritty and crumbly. 
• Storage: Keep frosted cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can freeze unfrosted cookies or cookie dough balls for up to 3 months.

• Prep Time: 40 Minutes
• Cook Time: 10 Minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

The post Vegan Cornbread Cookies with Agave Buttercream appeared first on Sweet Simple Vegan.

This Vegan Peach Cornbread Cobbler is the sweet summer dessert you didn’t know you needed. It bakes in a cast-iron skillet, with golden cornbread and sweet, perfectly spiced peaches on top. Requiring just 10 minutes of active time, this dessert tastes best fresh out of the oven, topped with a heaping scoop of vegan vanilla ice cream. 

Why You’ll Love This Recipe

• One pan, no fancy equipment. This recipe uses only a single skillet and one mixing bowl, making it accessible for bakers of all skill levels. 
• The layers form themselves. Simply pour the batter over melted vegan butter and arrange the peaches on top. No stirring required! As it bakes, the cornbread rises around the stone fruit, and the butter helps make the bottom and edges nice and crispy. 
• The difference is in the cornmeal. The cornmeal’s subtle sweetness, along with its slightly coarse texture, gives this peach cobbler more depth than its traditional counterpart. 
• Use fresh or frozen peaches. Don’t have fresh peaches available? No problem. Frozen peaches straight from the freezer also work perfectly well in this recipe! 
• Feed a crowd with ease. This recipe makes 8 servings and sits well, making it perfect for cookouts and potlucks. 

Ingredients You’ll Need

For the cornbread batter:

• Vegan butter: A stick of vegan butter works best in this recipe vs a tub. Our favorite brand is Country Crock Plant Butter.
• All-purpose flour: Helps balance the cornmeal and keep the crust tender instead of crumbly.
• Fine yellow cornmeal: The star of the recipe. We recommend fine-ground cornmeal for a perfectly soft texture. 
• Granulated sugar: Sweetens and browns the batter. To keep it vegan, choose organic.
• Baking powder: Helps the batter rise while baking. Since this is the only leavener in our cobbler, make sure it’s fresh and not expired. 
• Salt: Helps balance the sweetness in the recipe. 
• Soy milk: Our top recommendation when it comes to plant milks for baking sweets due to its protein content. Use unsweetened for best results. If you prefer another type of plant milk, that will work too! 
• Vanilla extract: Helps enhance the flavor of the cornbread batter. 

For the peach topping:

• Sliced peaches: We recommend using yellow peaches that are ripe, but still firm.
• Granulated sugar: Helps sweeten the cobbler and draws juice out of the peaches.
• Lemon zest: Rubbed into the sugar so the oils release. This small step pays off big.
• Cinnamon: Just enough to warm up the fruit without overpowering it.
• Cornstarch: Thickens the peach juices as they bake so the topping stays glossy instead of watery.

Equipment Needed

• 10-inch cast iron skillet (or a 9×9-inch baking dish or 2-quart ceramic dish)
• Medium mixing bowl
• Whisk
• Microplane or grater (for the lemon zest)
• Knife and cutting board

Serving Suggestions

We recommend serving this cornbread peach cobbler warm, directly from the skillet with a big scoop of vegan vanilla ice cream on top. The mix of the hot peaches and cool ice cream makes for the perfect combo.

If you are bringing this to a potluck or cookout and it needs to travel, bake it in the skillet and don’t transfer it before transporting. It reheats easily in the cast iron skillet and travels perfectly well. 

Storage Instructions

• Refrigerator: Let the cobbler cool completely, then cover it tightly with foil or transfer it to an airtight container. It should stay good for about 4 days. 
• Freezer: Once the cobbler has cooled through, you can transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge, then reheat.  
• Reheating: Warm individual servings in the microwave for 30 to 45 seconds, or reheat the full pan at 325°F for about 15 minutes until heated through. The cornbread softens slightly after storing, which is normal.

Recipe FAQs

More Easy Vegan Dessert Recipes You May Enjoy

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Strawberry Shortcake Sweet Rolls

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Vegan Apple Cobbler

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Vegan Peach Cobbler

Dessert

Easy Vegan Strawberry Shortcake

If you make this Vegan Peach Cornbread Cobbler, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Vegan Peach Cornbread Cobbler

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 8 Servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Vegan Peach Cornbread Cobbler is the sweet summer dessert you didn’t know you needed. It bakes in a cast-iron skillet, with golden cornbread and sweet, perfectly spiced peaches on top. Requiring just 10 minutes of active time, this dessert tastes best fresh out of the oven, topped with a heaping scoop of vegan vanilla ice cream. 

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Ingredients

For the cornbread batter:

• 1/4 cup (1/2 stick) vegan butter
• 3/4 cup (144g) granulated sugar
• 1/2 cup (60g) all-purpose flour
• 1/2 cup (80g) fine yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup soy milk
• 1 teaspoon vanilla extract

For the peach topping:

• 1/4 cup (48g) granulated sugar
• 1 teaspoon lemon zest
• 1 tablespoon (8g) cornstarch
• 1/4 teaspoon cinnamon
• 3 cups sliced peaches (about 3 to 4 medium, cut into 1/2-inch slices)

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Instructions

1. Preheat. Preheat your oven to 350°F.
2. Melt the butter. Add the butter to a 10-inch cast iron skillet or similar baking dish and melt it in the oven while it preheats.
3. Whisk the dry ingredients. In a medium bowl, whisk together the sugar, flour, cornmeal, baking powder, and salt until evenly combined.
4. Mix in the wet ingredients. Stir in the soy milk and vanilla until the batter is smooth with no dry pockets remaining.
5. Pour the batter. Carefully remove the hot skillet from the oven and pour the batter directly over the melted butter. Do not stir or mix.
6. Make the peach topping. Rub the lemon zest into the sugar with your fingertips until fragrant, then mix in the cornstarch and cinnamon. Toss in the peaches until evenly coated, then distribute the peaches evenly over the batter without stirring.
7. Bake. Bake for 50 to 60 minutes, or until the cornbread is deeply golden and the peaches are fork-tender and bubbling at the edges.
8. Cool and serve. Let cool for 10 minutes, then serve warm with vegan vanilla ice cream.

Notes

• Frozen peaches: Use them directly from the freezer without thawing. Simply increase the baking time by 5 minutes.
• Cornmeal: We recommend fine or medium-grind cornmeal. Coarse cornmeal will make your batter too gritty.
• Pan options: A 9×9-inch baking dish or 2-quart ceramic dish works in place of cast iron, but follow the butter melting instructions the same way with whatever dish you use. 
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. 
• Reheating: Warm individual servings in the microwave for 30 to 45 seconds, or reheat the full pan at 325°F for about 15 minutes until heated through. The cornbread softens slightly after storing, which is normal.

• Prep Time: 10 Minutes
• Cook Time: 50 Minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

The post Vegan Peach Cornbread Cobbler appeared first on Sweet Simple Vegan.

The potato crust is what makes this quiche truly special. Boiled potatoes are pressed into a springform pan and baked until the edges turn golden and crisp, giving you a potato base with texture and flavor instead of a traditional pastry crust. It’s sturdy, savory, and slightly crunchy where it meets the pan, and it holds up to a generous filling without ever going soggy.

Inside, there’s a savory egg-free custard loaded with melty vegan cheddar, smoky plant-based ham, and fresh spinach. You’ve got two options for the custard: The Just Egg version gives you that classic quiche texture, while the homemade tofu egg version is budget-friendly and just as good, especially with a little kala namak for that eggy flavor. Either way, this is a brunch centerpiece slices cleanly, reheats beautifully, and works as well for meal prep as it does for company.

Why You’ll Love This Recipe

• Crispy potato crust. Golden and crisp at the edges with a savory bite that takes this quiche a step above the pastry version.
• Two custard options. Use Just Egg for that classic quiche texture or our homemade tofu mixture for a budget-friendly version.
• Easily gluten-free. The potato crust means no flour needed anywhere in this recipe. Just be sure that the vegan ham and cheese are gluten-free.
• Great for brunch or meal prep. It slices cleanly, reheats well, and feeds a crowd.
• Loaded with savory flavor. Melty cheddar, smoky ham, and fresh spinach in every slice.

Ingredients You’ll Need

For the Potato Crust:

• Golden potatoes – Boiled, peeled, and pressed into the pan. Yukon Golds work best for their creamy texture and thin skins.
• Avocado oil spray – Helps the crust crisp up and keeps it from sticking.
• Salt – Seasons the crust.

For the Egg Base option 1 (Just Egg):

• Just Egg – Gives you that classic quiche texture.
• Cornstarch – Firms up the custard so slices hold together.
• Garlic powder and onion powder – Savory depth.
• Salt – For seasoning.

For the Egg Base Option 2 (Tofu):

• Extra-firm tofu – Blended for a creamy, protein-packed custard. No need to press it, just drain.
• Unsweetened plant-based milk – Thins the mixture to a pourable consistency.
• Nutritional yeast – Adds cheesy, savory flavor.
• Cornstarch – Sets the custard so it slices cleanly.
• Garlic powder and onion powder – Build the savory base.
• Lemon juice – Brightens the flavor.
• Salt and turmeric – Turmeric gives the custard its golden color.
• Kala namak (Indian black salt) – The secret to that classic eggy flavor. Worth seeking out.

For the Filling:

• Vegan ricotta – Store-bought or homemade tofu ricotta. Adds creaminess and richness. For store-bought options, we like the Kite Hill or Treeline ricotta.
• Shredded vegan cheddar – Folded in and sprinkled on top for melty, cheesy pockets.
• Vegan ham – Diced. Seasoned seitan or tempeh bacon also works and adds a smokier bite.
• Spinach – Finely chopped and folded in for color and freshness.
• Black pepper – For seasoning.

For Topping:

• Fresh chives – Chopped, for a fresh garnish.
• Flaky salt – Adds a final hint of seasoning.

Equipment Needed

• Large pot
• Springform pan
• Large mixing bowl
• Whisk
• Food processor (for the tofu option)
• Spatula

Serving Suggestions

• For brunch – Serve alongside fresh fruit, a green salad, and coffee.
• With a side salad – A simple arugula salad with lemon vinaigrette balances the richness.
• Room temperature or warm – This is delicious either way, which makes it great for potlucks and gatherings.
• With hot sauce – A drizzle of your favorite hot sauce cuts through the creamy custard.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The tofu version actually slices even cleaner after chilling.
• Reheating: Warm individual slices in a 350°F oven for 10-12 minutes, or microwave for 1-2 minutes.
• Freezer: Freeze for up to 3 months. Wrap slices individually, then thaw in the refrigerator before reheating.
• Make ahead: Refrigerate overnight, then serve at room temperature or gently rewarm.

Recipe FAQs

More eggy Breakfast Recipes You May Enjoy:

Breakfast

Easy Vegan Spinach & Artichoke Quiche

Breakfast

Vegan Huevos Rancheros with Tofu Scramble

Dinner

Potato & Leek Tofu Quiche

Breakfast

The Easiest Basic Tofu Scramble (6-ingredients)

If you make this Potato Crust Quiche, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Potato Crust Quiche (Vegan Ham, Spinach & Cheese)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 1 hour 35 minutes
• Yield: 8 Slices 1x
• Diet: Vegan

Print Recipe

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Description

A crispy, golden potato crust filled with a savory egg-free custard, melty vegan cheddar, smoky plant-based ham, and fresh spinach. Make it with Just Egg or our homemade tofu egg mixture for a wholesome, budget-friendly option.

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Ingredients

For the Potato Crust:

• 6 medium golden potatoes (about 2 lbs)
• Avocado oil spray
• ½ teaspoon salt

Egg Base, Option 1 (Just Egg):

• 16 oz Just Egg
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon salt

Egg Base, Option 2 (Homemade Tofu Egg Mixture):

• 1 (14-ounce) package extra-firm tofu, drained
• ½ cup unsweetened plant-based milk
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon turmeric
• ¼ teaspoon kala namak (Indian black salt)

For the Filling:

• ½ cup vegan ricotta (store-bought or homemade tofu ricotta)
• ½ cup shredded vegan cheddar, heaping, plus extra for topping
• ½ cup diced vegan ham (or diced seasoned seitan or tempeh bacon)
• 1 large handful of spinach, finely chopped
• ¼ teaspoon black pepper

For Topping:

• Fresh chives, chopped
• Flaky salt

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Instructions

1. Boil the potatoes. Cut the potatoes in half and add them to a large pot. Add water to cover the potatoes by about 1 inch, then bring to a boil. Cook until fork-tender, then let them cool slightly. Once cooled, peel the skins right off. They should slide off easily.
2. Form the crust. Preheat the oven to 425°F. Spray a springform pan with avocado oil, then add in the potatoes. Sprinkle over ½ teaspoon of salt, then press the boiled potatoes into the bottom and up the sides of the pan to form a crust. Use the bottom of a cup and/or your hands to press and shape it evenly.
3. Pre-bake the crust. Spray the crust with a little more avocado oil and bake for 20-25 minutes, until lightly golden and starting to crisp. Reduce the oven temperature to 375°F.
4. Make the egg base. For the Just Egg option, whisk the cornstarch, salt, garlic powder, and onion powder into the Just Egg in a large bowl until smooth. For the tofu option, add the tofu, plant-based milk, nutritional yeast, cornstarch, garlic powder, onion powder, lemon juice, salt, turmeric, and kala namak to a food processor and blend until completely smooth and pourable, scraping down the sides as needed. Transfer to a large bowl.
5. Add the filling. Fold the vegan ricotta, vegan cheddar, vegan ham, spinach, and black pepper into your egg base until uniform.
6. Fill and top. Pour the filling into the pre-baked potato crust, smooth the top with a spatula, and top with extra shredded vegan cheddar.
7. Bake. Bake at 375°F for 45-50 minutes for Just Egg, or 50-55 minutes for the tofu version, until the top is golden and the center no longer jiggles. If the top browns too quickly, tent loosely with foil.
8. Cool and finish. Let it cool for 20-30 minutes before removing it from the springform pan. This helps it set for clean slices. Finish with fresh chives and flaky salt.

Notes

• Cornstarch is key: Both bases set softer than eggs on their own. The cornstarch firms everything up so slices hold together like a traditional quiche.
• For the tofu version: No need to press the tofu, just drain it. Don’t skip the kala namak if you can find it. The tofu version slices even cleaner after chilling, so it’s a great make-ahead option. Refrigerate overnight, then serve at room temperature or gently rewarm.
• Ham options: Diced plant-based deli ham works well, but seasoned seitan or crumbled tempeh bacon adds a smokier, heartier bite.
• Storage: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.

• Prep Time: 25 Minutes
• Cook Time: 1 Hour 10 Minutes
• Category: Breakfast, Brunch
• Method: Baking, Boiling
• Cuisine: American

The post Potato Crust Quiche (Vegan Ham, Spinach & Cheese) appeared first on Sweet Simple Vegan.