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

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Easy Vegan Strawberry Shortcake

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.

Vegan Peach Cornbread Cobbler

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

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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. 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.
6. 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.
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 from 1 review

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

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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.

This banana bread tiramisu is one of our favorite twists on a classic. Instead of ladyfingers, we’re layering in thick slices of banana bread soaked in espresso, then covering them in a rich, tangy vegan cream and a generous dusting of cocoa. It’s a no-bake dessert that comes together with just a handful of ingredients, and you can use store-bought banana bread to make it even easier.

Why You’ll Love This Recipe

• A fun twist on tiramisu. Banana bread instead of ladyfingers gives you caramelized banana flavor in every bite.
• No-bake and easy. Just soak, layer, and chill. No oven required.
• Store-bought shortcut. Use a pre-made vegan banana bread to make this incredibly simple.
• Make-ahead friendly. It has to chill overnight, so it’s perfect for prepping before a dinner party.
• Rich and creamy without dairy. Vegan cream cheese and heavy cream create lush layers with no eggs needed.

Ingredients You’ll Need

For the Coffee Mixture:

• Brewed espresso or strong coffee – The heart of any tiramisu. Make it strong and let it cool fully before soaking. Leftover cold brew works great too.
• Coffee liqueur – Optional, but it adds depth and a grown-up edge.

For the Cream Mixture:

• Vegan cream cheese – Mimics the tang of mascarpone and gives the cream its structure. Soften it to room temperature so it whips up smoothly.
• Granulated sugar – Sweetens the cream enough to balance the bitter espresso and cocoa.
• Vegan heavy cream – Whipped to stiff peaks, this is what makes the layers light and airy. Look for it in the refrigerated dairy case.

For Assembly:

• Banana bread – One loaf, store-bought or homemade. Try our Easy Vegan Banana Bread. The Trader Joe’s Vegan Banana Bread works well too, just be sure to get 2 since it’s a bit small.
• Cocoa powder – A generous dusting over the top, just like the classic. Natural or Dutch-process both work.

Equipment Needed

• Baking sheet
• Shallow bowl or dish
• Large bowls
• Electric hand mixer or stand mixer
• 11×7-inch baking dish
• Offset spatula
• Fine mesh sieve (for dusting the cocoa)
• Plastic wrap

Serving Suggestions

• Chilled with espresso – Serve straight from the fridge with a small cup of espresso to lean all the way in.
• As a dinner party dessert – Since it has to be made the day before, it’s a perfect make-ahead option.
• Sliced cleanly – Use a warm knife wiped clean between cuts for tidy slices.
• With fresh banana – Add a few slices of fresh banana on top for extra flair.

Storage Instructions

• Refrigerator: Cover leftovers tightly with plastic wrap or a lid and refrigerate for up to 4 days. The banana bread continues to soften as it sits, so it’s at its best on day one or two.
• Freezer: Not recommended. The banana bread softens more than ladyfingers would when frozen and thawed.
• Make ahead: This dessert must be made at least 8 hours ahead, so it’s ideal for prepping the day before serving.

Recipe FAQs

More Tiramisu Recipes Worth Making

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Vegan Masala Chai Tiramisu

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Vegan Limoncello Tiramisu

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Vegan Tiramisu Cheesecake

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Vegan Cannoli Tiramisu

If you make this Vegan Banana Bread Tiramisu, 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 Banana Bread Tiramisu

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No reviews

• Author: Sweet Simple Vegan
• Total Time: 8 hours 15 minutes
• Yield: 6–8 Servings 1x
• Diet: Vegan

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Description

This vegan banana bread tiramisu swaps ladyfingers for espresso-soaked banana bread layered with rich vegan cream and cocoa. An easy no-bake dessert.

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Ingredients

Coffee Mixture:

• 2 cups brewed espresso or strong coffee, cooled
• 2 tablespoons coffee liqueur (optional)

Cream Mixture:

• 8 oz vegan cream cheese, softened
• ¼ cup granulated sugar
• 1 cup vegan heavy cream

Assembly:

• 1 loaf banana bread (about 9″x5″), store-bought or homemade
• 2 tablespoons cocoa powder, for dusting

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Instructions

Prepare the Banana Bread:

1. Slice the banana bread. Cut the loaf crosswise into slices about ½ inch thick. You should have roughly 16 slices.
2. Dry out the slices (optional but recommended): If the banana bread is too moist, arrange the slices on a baking sheet and bake at 300°F for 12-15 minutes, flipping halfway, until dry to the touch but not browned. Let cool completely. This keeps your layers from turning to mush.

Prepare the Cream:

1. Whip the cream cheese. Add the softened vegan cream cheese and sugar to a large bowl. Using an electric hand mixer or stand mixer, beat until light and creamy, about 2 minutes. Set aside.
2. Whip the heavy cream. Add the vegan heavy cream to a separate large bowl and beat until stiff peaks form.
3. Combine. Add the whipped cream to the cream cheese mixture and beat on low until just combined.

Assemble:

1. Make the coffee soak. Stir together the cooled espresso and coffee liqueur, if using, in a shallow bowl or dish.
2. Dip the banana bread. One by one, quickly dip half of the banana bread slices into the coffee mixture, about 1 second on each side. Banana bread absorbs much faster than ladyfingers, so work quickly. Place the dipped slices in the bottom of an 11×7-inch baking dish in an even, single layer, trimming pieces as needed to fit.
3. Add cream. Using an offset spatula, spread half of the cream mixture evenly over the banana bread.
4. Repeat layers. Dip the remaining banana bread slices and layer them over the cream. Top with the remaining cream mixture and spread it smooth, making the top as flat and level as possible.
5. Refrigerate. Clean up the edges of the dish with a damp towel as needed, then cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
6. Dust and serve. Just before serving, dust the top generously with cocoa powder using a fine mesh sieve. Slice and enjoy.

Notes

• Banana bread: We love the Trader Joe’s vegan banana bread here because it makes this a true no-bake dessert. Since it is a bit small, we recommend getting 2. Our Easy Vegan Banana Bread works beautifully too. Just make sure it’s completely cooled before slicing.
• Don’t over-soak: Banana bread is far more absorbent than a ladyfinger, so a quick dip is all you need. If your bread is very fresh and soft, brush the coffee on with a pastry brush instead.
• Dust the cocoa last: Cocoa powder absorbs moisture in the fridge and can turn splotchy overnight, so wait until right before serving.
• Coffee liqueur: Totally optional. Leave it out for a family-friendly version.
• Storage: Cover tightly and refrigerate for up to 4 days.

• Prep Time: 8 Hours 15 Minutes
• Category: Dessert
• Method: No Bake
• Cuisine: Italian

The post Vegan Banana Bread Tiramisu appeared first on Sweet Simple Vegan.

Think of these strawberry sweet rolls as our love letter to strawberry shortcake, turned into a pull-apart situation. Soft, pillowy dough gets rolled up with a thick homemade strawberry filling, then topped with a tangy strawberry cream cheese icing and a handful of buttery shortcake crumbles. That crumble topping is what really sends them over the edge. It adds a little crunch against all the soft, sweet layers.

Why You’ll Love This Recipe

• Strawberry shortcake in roll form. All the flavors you love, layered into a soft, pillowy sweet roll.
• Homemade strawberry filling. Cooked-down strawberries thickened with cornstarch make a jammy filling that won’t leak out.
• Tangy strawberry icing. Freeze-dried strawberries give the cream cheese icing real berry flavor and a natural pink color.
• Buttery shortcake crumbles. The crunchy topping adds texture and makes these feel extra special.
• Great for brunch. Beautiful enough for guests but simple enough to pull off at home.

Ingredients You’ll Need

For the Strawberry Filling:

• Frozen sliced strawberries – No need to thaw. They cook down into a thick, jammy filling.
• Granulated sugar – Sweetens the filling and helps it break down.
• Salt – Balances the sweetness.
• Cornstarch – Thickens the filling so it stays put inside the rolls instead of leaking out.
• Lemon juice – Brightens the strawberry flavor.
• Vegan butter – Stirred in cold at the end for richness and a glossy finish. We like to use the Country Crock Plant Butter.

For the Dough:

• Non-dairy milk – Warm to the touch. Any unsweetened variety works, but we prefer soy.
• Granulated sugar – Feeds the yeast and sweetens the dough.
• Vegan butter – Add melted for a rich, tender dough. Use stick butter, not tub spread.
• Active dry yeast – Gives the rolls their soft, pillowy rise.
• Vanilla extract – Adds warmth and depth.
• All-purpose flour – Added in stages for the right texture.
• Baking powder – Works alongside the yeast for extra lift.
• Salt – Essential for flavor.

For the Strawberry Cream Cheese Icing:

• Vegan cream cheese – Adds tang and creaminess.
• Vegan butter – For a smooth, spreadable icing.
• Powdered sugar – Sweetens and thickens.
• Freeze-dried strawberries – Blended into a powder for concentrated strawberry flavor and color.
• Salt – Balances the sweetness.

For the Shortcake Crumbles:

• Melted vegan butter – Binds the crumble together.
• Granulated sugar – Sweetens and helps the crumbles crisp.
• All-purpose flour – The base of the crumble.
• Cornstarch – Keeps the crumbles light and tender.
• Salt – For balance.
• Freeze-dried strawberry powder – Tossed in after baking for flavor and color.

Equipment Needed

• Medium saucepan
• Large mixing bowl
• Whisk and wooden spoon
• Rolling pin
• 9×13-inch baking dish
• Serrated knife or unflavored dental floss
• Small blender or spice grinder
• Electric hand mixer
• Baking sheet
• Clean kitchen towels

Serving Suggestions

• Warm for brunch – Serve fresh from the oven with coffee or a matcha latte.
• With fresh berries – Add sliced fresh strawberries on top or on the side.
• For special occasions – These are perfect for Mother’s Day, Easter, birthdays, or spring and summer gatherings.
• With extra crumbles – We like to set out a small bowl of the shortcake crumbles so people can add more.

Storage Instructions

• Room temperature: Store covered at room temperature for up to 3 days. Keep the crumbles separate if you want them to stay crunchy.
• Refrigerator: Store in an airtight container for up to 5 days. Warm before serving.
• Reheating: Microwave individual rolls for 15-20 seconds to soften them back up.
• Freezer: Freeze unfrosted baked rolls for up to 3 months. Thaw, warm, then ice and top with crumbles.

Recipe FAQs

More Sweet Roll Recipes You May Enjoy:

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Ube Cinnamon Rolls

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Vegan Lemon Blueberry Sweet Rolls

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Vegan Creme Brûlée Cinnamon Rolls

Dessert

Easy Vegan Cinnamon Rolls (Overnight Option!)

If you make these Strawberry Shortcake Sweet Rolls, 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.

Strawberry Shortcake Sweet Rolls

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No reviews

• Author: Sweet Simple Vegan
• Total Time: 3 hours 15 minutes
• Yield: 12 Rolls 1x
• Diet: Vegan

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Description

These vegan strawberry sweet rolls are filled with homemade strawberry jam, topped with strawberry cream cheese icing, and finished with buttery shortcake crumbles.

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Ingredients

Strawberry Filling:

• 2 cups frozen sliced strawberries
• ¼ cup (66g) granulated sugar
• Pinch of salt
• 1 tablespoon + 1 teaspoon (about 11g) cornstarch
• 2 tablespoons lemon juice
• ¼ cup (½ stick) vegan butter, cold

Dough:

• 2 cups non-dairy milk, warm to the touch
• ½ cup (100g) granulated sugar
• ½ cup (1 stick) vegan butter, melted
• 1 packet (2¼ teaspoons) active dry yeast
• ½ teaspoon vanilla extract
• 5½ cups (660g) all-purpose flour, divided
• 1 teaspoon baking powder
• 1 teaspoon salt

Strawberry Cream Cheese Icing:

• 4 ounces vegan cream cheese, softened
• ¼ cup (½ stick) vegan butter, softened
• 1½ cups (180g) powdered sugar
• 1 oz freeze-dried strawberries, blended
• Pinch of salt

Strawberry Shortcake Crumbles:

• 2 tablespoons melted vegan butter
• 3 tablespoons (38g) granulated sugar
• ½ cup (60g) all-purpose flour
• 1½ teaspoons cornstarch
• ⅛ teaspoon salt
• 1 tablespoon freeze-dried strawberry powder (reserved from icing step)

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Instructions

Prepare the Filling:

1. Cook the strawberries. Add the strawberries, sugar, and salt to a medium saucepan over medium heat. Melt the sugar, then bring the ingredients to a simmer. Reduce the heat to medium-low.
2. Simmer. Simmer for 20 minutes, stirring and smashing occasionally, until the strawberries are cooked down.
3. Thicken. Add the lemon juice and cornstarch to a small bowl. Whisk until the cornstarch is dissolved. Add to the pot and stir until the mixture is thickened and bubbling.
4. Finish and chill. Remove from the heat and stir in the cold vegan butter until melted. Transfer to a heatproof bowl and chill in the fridge until ready to assemble.

Make the Dough:

1. Warm the liquids. Add the non-dairy milk, sugar, and melted vegan butter to a large bowl and whisk together. The mixture should be just warm to the touch. If it’s too hot, it will kill the yeast.
2. Activate the yeast. Sprinkle the yeast evenly over the mixture and stir. Let sit in a warm place for 10 minutes. The yeast should be foamy and bubbly.
3. Add vanilla and flour. Add the vanilla and whisk until combined. Add about 4 cups (480g) of flour and stir with a wooden spoon until just combined. Cover with a clean kitchen towel and place in a warm spot to rise for 1 hour, until doubled in size.
4. Knead. Stir in the remaining flour along with the baking powder and salt. Transfer the dough to a clean work surface and knead for 10 minutes, adding more flour as necessary, until a smooth ball forms. The dough shouldn’t be sticky and should spring back when poked.
5. Roll and fill. Roll the dough out into a ½-inch thick about a 24×12-inch rectangle. Trim the edges if you want cleaner lines. Stir the chilled filling to loosen it, then spread evenly over the dough.
6. Roll and cut. Starting at the long side closest to you, roll the dough into a tight log and pinch the seam together. Cut into 12 even pieces using a serrated knife or unflavored dental floss.
7. Second rise. Arrange the rolls evenly on either a greased 9×13-inch baking dish or a lined baking sheet. Cover with a damp clean towel and place in a warm area to rise for another hour.
8. Bake. Preheat the oven to 350°F. Bake for 25-30 minutes, or until lightly golden brown.

Make the Icing:

1. Blend the strawberries. While the rolls bake, blend the freeze-dried strawberries in a small blender until a powder forms. Remove 1 tablespoon of the powder and set aside for the crumble topping.
2. Beat the icing. Add the softened vegan cream cheese and softened vegan butter to a medium bowl. Beat with an electric hand mixer until smooth. Add the powdered sugar, remaining strawberry powder, and salt, and mix again until smooth. The icing should be thick but spreadable.

Make the Crumbles:

1. Lower the oven. Once the rolls are done baking, lower the oven to 325°F.
2. Mix the crumble. Add the melted vegan butter and sugar to a medium bowl and whisk together. Add the flour, cornstarch, and salt and mix until a crumbly dough forms.
3. Bake the crumbles. Crumble the dough onto a baking sheet into lentil-sized crumbs. Irregular crumbs are fine. Bake for 18-21 minutes, or until lightly golden brown.
4. Add strawberry powder. Remove from the oven and sprinkle on the reserved freeze-dried strawberry powder. Mix together and set aside to cool.

Assemble:

1. Ice and top. Once the rolls have cooled for 20 minutes, spread the strawberry icing over the rolls and top with the strawberry shortcake crumbles. If desired, crush more freeze dried strawberries on top. Serve warm and enjoy!

Notes

• Milk temperature: Warm to the touch, but not too hot. Too hot will kill the yeast.
• Chilled filling: Make sure the filling is fully chilled and thickened before spreading so it doesn’t leak out.
• Cutting the rolls: Unflavored dental floss or string gives the cleanest cuts.
• Overnight option: After arranging the rolls in the dish, cover tightly with greased plastic wrap and refrigerate overnight instead of the second rise. Bring to room temperature for 2-3 hours before baking.
• Storage: Store covered at room temperature for up to 3 days or refrigerated for up to 5 days. Keep the crumbles separate if you want them to stay crunchy.
• Freezer: Freeze unfrosted baked rolls for up to 3 months. Thaw, warm, then ice and top with crumbles.

• Prep Time: 2 Hours 45 Minutes
• Cook Time: 30 Minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

The post Strawberry Shortcake Sweet Rolls appeared first on Sweet Simple Vegan.

This gochujang braised tempeh is spicy, sweet, and about as glossy as it gets. The tempeh simmers in a gochujang sauce until it reduces into a thick red glaze that clings to every single piece. It’s the kind of dish that looks stunning in the pan and tastes even better than it looks.

As with all our braised tempeh recipes, the secret is to steam the tempeh first. It takes ten minutes and completely transforms the texture, making it tender and ready to soak up all that flavor instead of staying dry and firm. From there, you sear it, pour in the sauce, and let it slowly reduce into that sticky, glossy coating. Serve it over rice with a quick cucumber salad or pile it into lettuce cups. Either way, it’s a weeknight dinner that punches way above its weight.

Why You’ll Love This Recipe

• Spicy-sweet glaze. Gochujang brings heat and depth while maple syrup rounds it out with just enough sweetness.
• Thick, glossy finish. The sauce reduces into a sticky glaze that coats every piece of tempeh.
• Tender tempeh. Steaming first makes the tempeh soft and absorbent instead of dry.
• Customizable heat. Adjust the gochujang to make it as mild or spicy as you want.
• Versatile. Serve it over rice, in lettuce cups, or in a grain bowl.

Ingredients You’ll Need

• Tempeh – Cut into triangles or cubes. Steaming it first mellows any bitterness and helps it soak up the glaze.
• Gochujang – Korean fermented red pepper paste. It brings heat, sweetness, and deep savory flavor all at once.
• Tamari or soy sauce – Adds salt and umami depth. Use tamari for a gluten-free version.
• Maple syrup – Balances the heat and helps the sauce reduce into a sticky glaze.
• Rice vinegar – Brightens the sauce and keeps the sweetness in check.
• Toasted sesame oil – Adds a nutty, toasty flavor.
• Garlic and ginger – Fresh aromatics that build the flavor base.
• Water – Thins the sauce so it can braise before reducing down into a glaze.
• Neutral oil – For searing the tempeh.
• Scallions and sesame seeds – For garnish. They add freshness and a bit of crunch.

Equipment Needed

• Steamer basket or pot with a lid
• Large skillet with a lid
• Whisk
• Mixing bowl
• Knife and cutting board

Serving Suggestions

• Over rice – Pile it onto steamed short-grain or jasmine rice to soak up the glaze.
• In lettuce cups – Spoon into crisp lettuce leaves for a fresh, light meal.
• With a cucumber salad – The cool crunch balances the spicy glaze perfectly.
• In a rice bowl – Add kimchi, shredded carrots, and avocado for a full meal.

Storage Instructions

• Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water to loosen the glaze, as it thickens when chilled.
• Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat with a splash of water.

Recipe FAQs

More Tempeh Recipes You May Enjoy:

If you make this Gochujang Braised Tempeh, 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.

Gochujang Braised Tempeh

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5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 4 Servings 1x
• Diet: Vegan

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Description

This gochujang-braised tempeh is spicy, sweet, and glossy with a thick red glaze. Easy to make and perfect over rice or in lettuce cups.

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Ingredients

• 16 ounces tempeh, cut into triangles or cubes
• 2 tablespoons gochujang
• 2 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• ¾ cup water
• 1 tablespoon neutral oil
• 2 scallions, sliced
• Sesame seeds, for garnish

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Instructions

1. Steam the tempeh. Steam the tempeh over simmering water for 10 minutes, then pat dry. This is the step that makes tempeh tender and craveable instead of dry.
2. Mix the gochujang sauce. Whisk together the gochujang, tamari, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and water into a smooth, pourable sauce.
3. Sear the tempeh. Heat the neutral oil in a skillet over medium-high heat. Sear the tempeh until golden, about 5-6 minutes total.
4. Braise until glossy. Add the sauce and simmer on low heat, covered, turning often, until it reduces into a thick, glossy glaze that clings to every piece, 20-30 minutes. Watch the heat near the end to prevent burning.
5. Finish. Garnish with sliced scallions and sesame seeds. Serve hot.

Notes

• Heat level: 2 tablespoons gochujang is a friendly medium. Bump to 3 for serious spice, or stir in a teaspoon of maple at the end to round it out.
• Serving: Gorgeous in lettuce cups or piled onto rice with a quick cucumber salad.
• Watch the heat: As the glaze reduces, keep the heat low so the sugars don’t burn.
• Storage: Store in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 10 Minutes
• Cook Time: 40 Minutes
• Category: Dinner
• Method: Braising, Stove Top

The post Gochujang Braised Tempeh appeared first on Sweet Simple Vegan.