Connoisseurus Veg

Vegan Strawberry Rolls

Alissa Saenz — Fri, 15 May 2026 13:21:53 +0000

These vegan strawberry rolls are the sweet treat you didn’t know you needed in your life — but totally do! Tender, fluffy, and stuffed with gooey strawberry filling, then topped with a decadent dairy-free strawberry cream cheese frosting, they’re perfect for weekend baking, special occasions, or whenever you’re craving an indulgent treat.

Is there anything more comforting than a soft, fluffy, bready treat on a weekend morning? You know, things like my vegan cinnamon rolls, vegan sticky buns, and vegan cinnamon raisin bread. I love them all, and gladly eat them all year. But to be honest, they all seem more suited for chilly days than spring and summer. That's why I created this vegan strawberry roll recipe. They're soft, fluffy, sweet, gooey, and taste like sunshine.

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The idea is pretty simple. I adapted my sticky bun dough to make these, but added a little lemon zest. And instead of spices or nuts or raisins, I filled these rolls with a sweet strawberry filling, then topped them off with a luscious vegan strawberry cream cheese frosting that I adapted from my vegan strawberry cake recipe.

They came out so delicious and comforting. These will be your new go-to show stealer for all your spring and summer brunches.

Ingredients You'll Need

Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Flour. Stick with all-purpose wheat flour for this recipe, also known as white flour. I haven't tested it with any other varieties, so I can't promise they'll work!
Sugar. Use organic sugar, since conventional sugar is often processed using animal bone char.
Salt.
Instant yeast.
Non-dairy milk. Any unsweetened and unflavored variety that's suitable for drinking will work, such as soy, almond, or oat. Read my guide to dairy-free milks if you need help selecting one.
Vegan butter. Look for this in the refrigerated section of the grocery store, near the regular butter.
Vanilla extract.
Lemon zest.
Fresh strawberries.
Lemon juice.
Cornstarch.
Freeze-dried strawberries. These are for the frosting — they're great for adding real strawberry flavor without adding moisture that can result in a sloppy mess. I buy them online and have provided a link to the brand I use in the recipe card.
Vegan cream cheese. Use Tofutti brand if possible — it's what I tested the recipe with. Other brands should work, but you may need to adjust the amount of powdered sugar a bit.
Powdered sugar. Make sure this is also organic.

How They're Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Mix dry ingredients. Whisk together your flour, sugar, salt, and yeast.

Mix wet ingredients. Stir together warm non-dairy milk, melted (and cooled) vegan butter, vanilla, and lemon zest.

Mix the dough. Add the wet mixture to the dry, then stir until everything is combined and you've got a soft, shaggy dough.

Knead and rest. Knead the dough on a lightly floured surface until it becomes smooth and elastic, then let it rest for a few minutes while you oil a large mixing bowl.

Rise. Place your dough into your oiled bowl, cover it with a damp cloth, then let it rise in a warm spot.

Your dough is ready when it has doubled in size. This will take about two hours.

Make the filling. Simmer finely chopped strawberries and sugar in a small saucepan for a few minutes. Meanwhile, stir some cold lemon juice, water, and cornstarch together. Once the strawberries start to break down, add the cornstarch mixture and let it simmer a bit longer until it thickens. Stir in the cinnamon, then let it cool.

Roll and apply filling. Sprinkle your kitchen counter with flour, then place the dough on it. Roll the dough out into a large rectangle using a rolling pin, then spread the strawberry filling all over it. Starting from a long edge of the rectangle, roll the dough into a tight log.

Slice and rise again. Cut the log into twelve slices and arrange them in an oiled baking dish. Cover the dish again and let the rolls rise a bit longer, until they've puffed up a bit

Bake. Pop the baking dish into the oven and bake the rolls until they're golden brown on top. Let them cool in the dish on a cooling rack. They don't need to cool completely — just until warm.

Tip: Slicing the rolls and transferring them to the baking dish is the trickiest part of the recipe, because the filling likes to ooze out. Do your best, use a spatula to move them, and don't worry if they deform a bit — it's part of their charm.

Blend the strawberries. Place the freeze-dried strawberries into a blender or food processor and blend them to a powder.

Make the frosting. First beat room temperature vegan butter and cold vegan cream cheese together, then beat in the freeze-dried berries and powdered sugar.

Frost and enjoy. Slather the rolls with your frosting, and they're ready to enjoy! You can serve them at room temperature, but they're absolutely fantastic when they're still a bit warm.

Frequently Asked Questions

Can these rolls be made gluten-free?

I wouldn't recommend making the dough with anything besides all-purpose wheat flour. If you have a sweet gluten-free dough recipe, you can try using it with the filling and frosting from this one.

Can I use regular active dry yeast instead of instant?

You can! You'll need to activate the yeast, though. Dissolve it in your warm dairy-free milk with a tablespoon of your sugar, then let it sit for about 10 minutes until it gets frothy. The dough may also need a bit more time to rise.

Why didn't my dough rise?

Usually, this means your yeast is dead. Unfortunately, you'll need to start over with fresh yeast — and check the "best by" date on the package before you begin. Your dough can also be slow to rise if you place it in a spot that's not warm enough. Try using your oven's bread proof setting, or just placing the dough in the oven with the light on.

How should I store leftovers, and how long will they keep?

Leftover strawberry rolls will keep in an airtight container at room temperature for about 1 day, in the fridge for about 4 days, or in the freezer for up to 3 months.

More Vegan Strawberry Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

📖 Recipe

Vegan Strawberry Rolls

Course Breakfast, Dessert

Cuisine American

Prep Time 45

Cook Time 30

Proofing Time 3

Total Time 4 15

Servings rolls

Calories 518kcal

Author Alissa Saenz

Ingredients

For the Dough

3 ½ cups all-purpose flour, plus more for kneading and rolling
½ cup organic granulated sugar
½ teaspoon salt
1 (¼ ounce/7 gram) packet instant yeast
1 cup unflavored and unsweetened non-dairy milk, heated to 110° to 120°F
½ cup vegan butter, melted and cooled until just warm
2 teaspoons vanilla extract
1 teaspoon lemon zest
Vegetable oil or vegan butter, for the bowl

For the Filling

2 cups finely chopped fresh strawberries
⅓ cup organic granulated sugar
1 tablespoon water, chilled
1 tablespoon lemon juice, chilled
2 tablespoons cornstarch
½ teaspoon ground cinnamon

For the Frosting

⅔ cup freeze-dried strawberries
5 tablespoons vegan butter, room temperature
8 ounces vegan cream cheese (Note 3), chilled
3 cups organic powdered sugar, plus more as needed

Instructions

Make the Dough

To make the dough, first whisk the flour, sugar, salt, and yeast together in a large mixing bowl.
In a smaller, separate container, stir together the non-dairy milk, vegan butter, vanilla extract, and lemon zest.
Add the milk mixture to the bowl with the flour mixture. Stir until the ingredients are combined and a shaggy dough is formed.
Lightly flour a work surface, then turn the dough onto the surface. Knead the dough until it becomes smooth and elastic, about 6 to 8 minutes.
Let the dough rest for a few minutes while you lightly oil the inside of a large mixing bowl. Shape the dough into a ball and place it in the bowl.
Cover the bowl with a damp tea towel and place it in a warm location. Let the dough rise until it has doubled in size, about 2 hours (Note 1).

Make the Filling

Make the filling while the dough rises. Combine the strawberries and sugar in a small saucepan and place it over medium heat. Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally, until the berries become very soft and start to break down.
While the strawberries simmer, stir the water, lemon juice, and cornstarch together in a small cup or container.
Stir the cornstarch mixture into the strawberry mixture, then let it come back up to a simmer while stirring. The mixture should thicken very quickly and become jam-like. Remove it from heat once it does. Stir in the cinnamon. Let the mixture cool completely.

Shape the Rolls

Oil the inside of a 9 x 13 inch baking pan.
Once the dough has doubled in size, punch it down and turn it out onto a lightly floured work surface. Use a floured rolling pin to roll the dough to a 12 x 18 inch rectangle.
Spread the strawberry mixture evenly over the dough, leaving a small border around the edges. It will look a bit sparse.
Starting from one of the long sides of the rectangle, tightly roll the dough into a log.
Cut the log into 12 slices, then gently arrange them in the prepared baking pan. Use a spatula to lift them from the work surface. They can be a little tricky to handle, but don't worry if they deform a bit — just reshape them to the best of your ability when placing them in the baking dish.
Cover the baking dish with a damp tea towel and place it in a warm location. Let the rolls rise until they have noticeably puffed up (they won't double), about 30 to 60 minutes.

Bake

Preheat the oven to 375°F (Note 2).
Once the oven has come up to temperature, bake the rolls for about 30 minutes, until they're very puffy and golden brown on top.
Place the baking dish on a wire rack and let the rolls cool completely, or until just warm if you'd like.

Make the Frosting

Make the frosting while the rolls cool. Begin by placing the freeze-dried strawberries into a blender or mini food processor. Blend them to a powder.
Place the vegan butter and cream cheese into a large mixing bowl, then use an electric mixer to beat them together until creamy.
Beat in the powdered strawberries, then begin beating in the powdered sugar, adding about a cup at a time until the frosting reaches your desired flavor and consistency.

Frost and Serve

Spread the frosting over the cooled rolls.
Serve.

Notes

If your oven has a bread proof setting, use it. Otherwise, I recommend placing the bowl in the oven (off) with the light on.
Make sure to take the rolls out of the oven first if they're in there rising.
I recommend using Tofutti brand. Not all vegan cream cheeses behave the same in recipes, and Tofutti is what I tested the recipe with.

Nutrition

The post Vegan Strawberry Rolls appeared first on Connoisseurus Veg.

Soupe au Pistou

Alissa Saenz — Wed, 13 May 2026 11:00:00 +0000

This soupe au pistou is packed with vibrant veggies like green beans, summer squash, and tomatoes, plus tender ditalini pasta and hearty white beans. Finished with a dollop of fragrant basil pistou, it’s a meal-worthy bowl bursting with bright, fresh flavor.

Soupe au pistou is one of the most delicious vegetable soups you may have never heard of. It doesn't get nearly as much attention as favorites like minestrone and classic vegetable soup, but don’t let that stop you from giving it a try — you’d be missing out! This simple French soup features a mix of vibrant veggies, white beans, and pasta, with each bowl topped with a spoonful of zesty basil pistou.

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Pistou sauce is the French counterpart to Italian pesto. It’s similar, but simpler (and cheaper!) since it doesn’t include nuts. You still get that classic garlicky, basil flavor, and if you love my green minestrone soup, you know that just a small spoonful can turn a simple bowl into a flavor bomb.

This version features a mix of summery vegetables like zucchini, green beans, and yellow squash. It’s light and brothy, making it just as perfect for warm weather as it is for cooler days. Pair it with a salad for an easy spring or summer meal, or serve it with crusty bread when you’re craving something hearty and comforting.

Ingredients You'll Need

Olive oil. Use good quality, extra-virgin olive oil, since it's a key ingredient in the pistou.
Onion.
Carrots.
Celery.
Garlic.
Vegetable broth.
Diced tomatoes. If you've got fresh tomatoes to use up, feel free. Peel and dice them, then remove the seeds. You'll need about 2 cups.
Cannellini beans. Other types of beans will work. Chickpeas and butter beans are great options.
Green beans.
Dried thyme. Prefer fresh? Go for it, but triple the amount.
Ditalini pasta. You can use other types of small pasta, like shells or orzo, if preferred. Just keep in mind that the cook time may vary.
Zucchini.
Yellow squash.
Lemon juice. Stick with fresh juice for the brightest, tangiest flavor.
Lemon zest.
Salt and pepper.
Fresh basil. Dried basil won't work here. It needs to be fresh, and you'll need a lot of it — about two bunches if you buy it at the store.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Sweat the vegetables. Start by heating your olive oil, then add diced onion, sliced carrots, and sliced celery. Cook the mixture for about 10 minutes, to soften everything. Add minced garlic and cook it with the mixture for about a minute.

Step 2: Simmer. Add your broth, tomatoes, cannellini beans, green beans, and thyme. Turn up the heat and get the soup to a boil, then lower the heat and let it simmer for about 10 minutes, giving it an occasional stir.

Step 3: Make the pistou. Place all of the ingredients into a blender or food processor: fresh basil, olive oil, minced garlic, lemon juice, and salt. Blend to a paste — keeping just a bit of texture in the mixture.

Step 4: Add the pasta. Stir the pasta into your soup, then let it continue to simmer for about five minutes, until the pasta is about halfway done.

Step 5: Add the squash. Stir in chopped zucchini and summer squash, and continue simmering the soup until the squash and pasta are both tender.

Step 6: Finish the soup. Take the pot off of heat, then stir in your lemon juice, lemon zest, salt, and pepper.

Step 7: Serve. Ladle the soup into bowls, then spoon a bit of the pistou over each one. Your soupe au pistou is ready to enjoy!

Variations

Veggie swaps. You can replace the vegetables with your favorites. Broccoli, cauliflower, asparagus, mushrooms, and leafy greens like kale and spinach are all great options. Just keep in mind that softer veggies will need less cook time, while firmer ones will need to cook longer.
Add potato. Skip the pasta and instead add a diced potato at the same time as the green beans.
Add a little heat. Stir in a pinch (or more!) of red pepper flakes to spice up your soup.

Frequently Asked Questions

Can I make this soup gluten-free?

Sure! Use gluten-free pasta, or just skip the pasta and optionally add a diced potato around the same time as the green beans.

Can I use dried beans?

You can, but they'll need to be soaked and fully cooked before you add them.

Can I stir the pistou sauce into the pot of soup?

Absolutely, if that's your preference. Soupe au pistou is traditionally served with the pistou dolloped on each bowl, but if you don't mind breaking with tradition, do it your way.

How should I store leftovers of this soup?

Leftover soupe au pistou will keep in an airtight container in the fridge for about three days. The pasta will continue to soak up broth and expand during storage, so you may want to add some water or broth when you reheat it.

More Vegetable Soups

📖 Recipe

Soupe au Pistou

Course Soup

Cuisine American, French

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 242kcal

Author Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, sliced
2 medium celery stalks, sliced
4 garlic cloves, minced
7 cups vegetable broth
1 (14 ounce/397 gram) can diced tomatoes
1 (15 ounce/425 gram) can cannellini beans, drained and rinsed
2 cups fresh green beans, trimmed and cut into 1 to 2 inch pieces
1 teaspoon dried thyme
½ cup ditalini pasta
1 small zucchini, quartered lengthwise and sliced
1 small yellow squash, quartered lengthwise and sliced
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste

For the Pistou

2 cups fresh basil leaves, packed (about 2 medium bunches)
⅓ cup olive oil
2 garlic cloves, minced
1 tablespoon lemon juice
½ teaspoon salt

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Cook the vegetables for about 10 minutes, stirring occasionally, until they soften a bit. Stir in the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until very fragrant.
Stir in the broth, tomatoes, cannellini beans, green beans, and thyme. Raise the heat and bring the liquid to a boil, then lower the heat and let the soup simmer for about 10 minutes, stirring occasionally.
While the soup simmers, place all of the ingredients for the pistou into a blender or food processor, then blend to a relatively smooth, spoonable paste (Note 1). Give the mixture a taste test and adjust any seasonings to your preference. Set the pistou aside for now.
Stir the ditalini pasta into the soup. Let it continue simmering for 5 minutes, stirring occasionally.
Add the zucchini and yellow squash. Let the soup continue to simmer until the pasta, zucchini, and yellow squash are tender, about 5 minutes more, stirring occasionally.
Remove the pot from heat. Stir in the lemon juice and zest, then season the soup with salt and pepper to taste.
Ladle the soup into bowls and top each one with a dollop of the pistou. Serve.

Notes

A small blending device, like a mini food processor, works best for this size batch of pistou. If all you have is a full-sized device, it will work (I'm using an 11 cup Vitamix in the photos), but you will need to stop and scrape down the sides of the pitcher quite a few times.

Nutrition

The post Soupe au Pistou appeared first on Connoisseurus Veg.

Vegan Souvlaki

Alissa Saenz — Mon, 11 May 2026 11:00:00 +0000

This vegan souvlaki is a total flavor bomb of a main dish, and you’ll be amazed at how simple it is to make! Garlicky, lemony marinated seitan chunks are skewered with veggies and baked or grilled to juicy perfection. Perfect for everything from summer cookouts to easy weeknight dinners!

Traditional souvlaki is made with marinated chunks of meat on skewers. I don't often veganize dishes that are basically all meat, but when I do, seitan is my meat alternative of choice. It's hearty, has just the right texture, and soaks up flavorful marinades like nobody's business. And maybe best of all, it's really easy to work with, which makes this vegan souvlaki surprisingly simple to make.

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My seitan kebabs recipe was the inspiration for this one. It’s also made with marinated seitan, but while that one uses a teriyaki sauce, this one features a zesty mix of lemon juice, olive oil, lots of garlic, and spices. I broke with tradition even more and added some veggies to my skewers (because why not?), and tested both oven and grill methods — both worked great!

So whether you're looking for a busy weeknight main dish or planning a killer cookout, this vegan souvlaki is one that'll have everyone begging for the recipe.

Ingredients You'll Need

Lemon juice. This is a key flavor in souvlaki, so make sure you're using freshly squeezed (and not bottled).
Olive oil. Another important flavor, so I don't recommend substituting another type of oil.
Soy sauce. Tamari and liquid aminos also work.
Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar is often processed using animal bone char.
Garlic.
Spices. You'll need paprika, oregano, thyme, and black pepper — all pantry staples.
Seitan. You can use store-bought or homemade seitan. If you'd like to use my seitan recipe, I recommend going with the chicken or pork flavor.
Bell peppers. We're using one red and one green, but really any color will work.
Red onion.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Prepare. If you're using wooden skewers, soak them in water to prevent burning. I like to place them in a baking pan and cover them with water.

Steps 2 and 3: Marinate the seitan. Mix your marinade ingredients — lemon juice, olive oil, soy sauce, sugar, garlic, and spices. Cut your seitan into bite-sized pieces, place them in a shallow dish, and add the marinade. Let the seitan marinate for at least a half hour.

Tip: You can let the seitan marinate for up to 24 hours if you'd like. Just make sure to cover it and stick it in the fridge if you're planning on going over 2 hours.

Step 4: Preheat. If you're baking your souvlaki, preheat the oven to 425°F. If you'll be grilling, oil the grill and build a medium fire.

Step 5: Skewer. Skewer your seitan chunks, alternating with the veggies. You'll have a lot of marinade left. Brush the seitan and veggies with some of it.

Steps 6 and 7: Cook. You can either bake or grill your souvlaki. To bake, place the skewers on a parchment-lined baking sheet. Bake them for about 15 minutes. Alternatively, grill them for about 10 minutes. Either way, you'll want to turn and baste them with the extra marinade halfway through.

Step 8: Serve. Your vegan souvlaki is ready to enjoy! Serve it right away, while it's hot and juicy.

Frequently Asked Questions

Can these be made gluten-free?

Possibly, but gluten is the main ingredient in seitan, so you'll need an alternative. Store-bought vegan chicken or Butler Soy Curls could work, but I haven't tested either with this particular recipe. You'll also need to substitute gluten-free tamari for the soy sauce.

How is souvlaki served?

Souvlaki is great on pita bread with fresh veggies and vegan tzatziki. Alternatively, you can skip the pita and pair it up with sides like vegan Greek salad, turmeric rice, and roasted garlic hummus.

Are the skewers necessary?

Nope! They just make handling easier. You can skip the skewers and simply arrange the seitan and veggies on a baking sheet, if baking. If grilling, use a grill topper.

How long will leftovers keep?

Leftover vegan souvlaki will keep in an airtight container in the fridge for 3 to 4 days. It's best reheated in the microwave or a covered skillet to keep the seitan from drying out.

More Vegan Greek-Inspired Recipes

📖 Recipe

Vegan Souvlaki

Course Entree, Main Dish

Cuisine American, Greek

Prep Time 15

Cook Time 15

Marinating Time 30

Total Time 1

Servings

Calories 334kcal

Author Alissa Saenz

Ingredients

¼ cup lemon juice
3 tablespoons olive oil
2 tablespoons soy sauce
4 garlic cloves, minced
1 teaspoon organic granulated sugar
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon black pepper
16 ounces seitan, cut into about 1-inch pieces
1 small red bell pepper, cut into about 1-inch pieces
1 small green bell pepper, cut into about 1-inch pieces
¼ medium red onion, cut into about 1-inch pieces

Instructions

If you're using wooden skewers, place them into a large container such as a baking pan and submerge them in water. Let them soak until ready to use.
Combine the lemon juice, olive oil, soy sauce, garlic, sugar, paprika, oregano, thyme and black pepper in a small container.
Place the seitan pieces in a shallow dish, then pour the lemon juice mixture over them. Let the seitan marinate for about 30 minutes, stirring occasionally to coat the seitan in the marinade (Note 1).
Preheat your oven to 425°F or, if grilling, lightly oil your grill and build a medium fire.
Skewer the seitan pieces, alternating with pieces of the red and green peppers and the red onion. Lightly brush with the marinade.
If baking: Arrange your skewers on a parchment paper-lined baking sheet, then bake them for about 15 minutes, turning and generously drizzling with any leftover marinade about halfway through, until the seitan and veggies are tender and darkened around the edges.
If grilling: Grill until the seitan and veggies are tender and lightly charred, about 10 minutes, turning halfway and generously basting with leftover marinade.
Serve.

Notes

You can let the seitan marinate for up to 24 hours, but be sure to cover the dish and place it in the fridge by the two-hour mark. Bring the dish out of the fridge and let it come to room temperature before proceeding with the recipe.

Nutrition

The post Vegan Souvlaki appeared first on Connoisseurus Veg.

Magic Lemon Cobbler

Alissa Saenz — Fri, 08 May 2026 11:00:00 +0000

This vegan lemon cobbler features a luscious, zippy lemon filling topped with chunks of fluffy vanilla cake. You’ll be amazed at how easy it is to make — it’s basically magic! Perfect for everything from holiday dinners to casual potlucks.

I was trying to explain to my husband what a cobbler is the other day. And, well, it's not the easiest thing to define. Cobblers can vary quite a bit from recipe to recipe! Traditional versions are topped with biscuits or something biscuit-like, like my vegan apple cobbler and vegan berry cobbler. But there are other styles too, including my personal favorite: the “magic” cobbler. That’s the style used in my vegan peach cobbler, and now this vegan lemon cobbler.

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The magic cobbler method is much simpler than the traditional version, and it’s completely counterintuitive. You start with a layer of melted butter, add a simple cake batter, then pour the fruit filling over the batter and bake. When it's done, the cake has risen to the top and the filling has sunk to the bottom — magic!

This vegan magic lemon cobbler is also really easy to make, but don’t mistake that for a shortcut on flavor. I LOVE the luscious filling and fluffy cake with little bits of crispy buttery edges, and I think you will too! Top it all off with a scoop of dairy-free vanilla ice cream for an absolutely heavenly treat.

Ingredients You'll Need

Vegan butter. You can find this in the refrigerated section of most grocery stores, usually near the regular butter.
Lemon juice. You absolutely want to use freshly squeezed juice for the best flavor — lemon is our star flavor, after all!
Cornstarch.
Non-dairy milk. You can use any non-dairy milk that you'd normally drink, such as soy, almond, or oat milk. Read my guide to non-dairy milk if you need help choosing.
Coconut cream. This is the fatty, solid portion of canned coconut milk. It's usually sold in cans, near the coconut milk. If you can't find it, grab a couple cans of coconut milk and chill them in the fridge overnight — the cream will separate from the liquid.
Sugar. We're using organic granulated sugar, because regular sugar is often processed using animal bone char.
Lemon zest.
Yellow food color. This is optional. You can also use a pinch of turmeric if you prefer a natural option.
Flour. I've only tested the recipe with all-purpose white wheat flour, so I can't say how it will work with other varieties.
Baking powder.
Salt.
Vanilla extract.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Prepare. Preheat your oven to 350°F. Grab your baking dish, add your vegan butter, and place it into the oven while it preheats. You're melting the butter and heating up the dish. You'll also want to place a baking sheet (or similar cookware) on the rack under the dish, as cobblers can sometimes drip!

Step 2: Make the thickener. Stir chilled lemon juice together with your cornstarch in a small container. Set it aside for now.

Step 3: Heat the liquid. Combine your non-dairy milk, coconut cream, and sugar in a saucepan, then heat it up to a simmer.

Step 4: Thicken. Once the liquid starts to simmer, add the thickener. Stir well and bring it back to a simmer. It'll thicken quickly — take it off of heat when it does.

Steps 5 and 6: Finish the filling. Stir in the lemon zest and (optionally) food coloring into the filling. Let it cool a bit, stirring occasionally as it does to prevent a skin from forming.

Step 7: Combine dry ingredients. Whisk your flour, sugar, baking powder, and salt together in a large bowl.

Step 8: Combine wet ingredients. Stir your non-dairy milk, vanilla, and lemon zest together in a small container.

Step 9: Mix the batter. Add the wet ingredients to the dry, then stir just until combined. Don't overdo it — stop when you no longer see flour streaks.

Steps 10 and 11: Assemble. Pour the batter into your hot baking dish, then spoon the filling over the batter. It won't be pretty, and that's totally fine! Bake until the cake has mostly risen to the top and is fluffy and golden.

Step 12: Let it cool. Place it on a cooling rack, and let it cool completely or until it's just warm and the filling has thickened.

Step 13: Serve. Your vegan lemon cobbler is ready to enjoy! I love having mine with a scoop of vegan vanilla ice cream and some fresh berries.

Tip: This cobbler is best warm, so if you did let it cool completely, maybe pop each serving in the microwave for a few seconds before digging in.

Frequently Asked Questions

Can I make this cobbler with gluten-free flour?

I'm afraid I can't say, as I haven't tried. A gluten-free flour blend would be the best option if you'd like to give it a try.

Can I omit the vegan butter?

Please don't! The vegan butter combines with the batter during baking, and is important for getting the texture and flavor of the cake topping right.

Why didn't my cobbler separate into layers?

Usually this is due to stirring the filling and batter together in the baking dish, so make sure not to do that. Skipping the step of preheating your baking dish and melting the butter can also skew results.

Is the filling supposed to be runny?

The filling will be very runny when it comes out of the oven. It'll thicken up to the texture of lemon curd as it cools.

How should I store leftovers?

Store any leftover cobbler in the baking dish covered tightly in plastic, or in an airtight container. It will keep for about 3 days in the fridge. Reheat individual portions in the microwave.

More Vegan Lemon Desserts

📖 Recipe

Magic Lemon Cobbler

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 466kcal

Author Alissa Saenz

Equipment

1 (2-quart) baking dish (or slightly larger)

Ingredients

½ cup vegan butter (1 stick)

For the Filling

1 cup freshly squeezed lemon juice, chilled
⅓ cup cornstarch
1 cup unflavored and unsweetened non-dairy milk
⅔ cup coconut cream (solids only — see Note 1)
1 ¼ cups organic granulated sugar
1 tablespoon lemon zest
Yellow food color, optional

For the Batter

1 ½ cups all-purpose flour
¾ cup organic granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup unflavored and unsweetened non-dairy milk
2 teaspoons vanilla extract
2 teaspoons lemon zest

US Customary - Metric

Instructions

Preheat the oven to 350°F. Place the vegan butter into your baking dish, then place the dish in the oven to preheat and melt the butter while you prepare the batter. Place a baking sheet on the rack below the baking dish, just in case you have drips when the cobbler bakes.
To make the filling, first whisk the lemon juice and cornstarch together in a small container. Set it aside for now.
Place the non-dairy milk, coconut cream, and sugar into a medium saucepan and set it over medium heat. Heat up the mixture while stirring. The coconut cream will melt as it heats up.
Once the mixture comes to a simmer, give your lemon juice mixture a stir, then add it to the simmering milk mixture. Bring it back up to a simmer while stirring constantly. It should thicken up very quickly. Remove it from heat once it does.
Remove the pot from heat, then stir in the lemon zest and a few drops of food color, if using.
Let the filling cool while you make the batter. It doesn't need to cool completely — just until warm. Give it a stir every few minutes as it cools to prevent a skin from forming.
Make the batter while the filling cools. First, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
Stir the milk, vanilla, and lemon zest together in a small container.
Add the milk mixture to the flour mixture, then stir just until combined.
Carefully remove the baking dish from the oven (it will be hot!). Pour the batter into the dish, then spoon the filling over the batter. Do not stir. The filling won't completely cover the batter, and you may notice the batter starting to rise and aerate while you assemble the cobbler — this is totally fine.
Return the dish to the oven and bake the cobbler for 40 to 45 minutes, or until the filling is bubbly and the cake has mostly risen to the top and is fluffy and golden brown.
Place the cobbler on a cooling rack and allow it to cool completely or until just warm enough to serve. The filling will be very liquid from the oven, but will thicken up as the cobbler cools.
Serve, optionally with a scoop of vegan vanilla ice cream.

Notes

Open the can of coconut cream and scoop out the thick white solids, leaving the watery liquid behind. If your kitchen is warm and the solids have melted, chill the can in the refrigerator for up to 24 hours to help them separate. You can check your coconut cream a day ahead by shaking the can — if you hear or feel liquid sloshing around, refrigerate it for at least 24 hours to help the solids separate.

Nutrition

The post Magic Lemon Cobbler appeared first on Connoisseurus Veg.

Smoky Harvest Quinoa Soup

Alissa Saenz — Mon, 04 May 2026 11:00:00 +0000

This smoky harvest quinoa soup is packed with wholesome veggies like sweet potatoes, tomatoes, and spinach, all simmered with lentils and quinoa in a savory broth. It’s easy to make and perfect on its own for a light lunch or starter, or paired with crusty bread or a salad for a hearty, satisfying vegan meal.

There’s a lot you can do with quinoa, and I love getting creative with it — developing recipes like quinoa meat balls, quinoa burgers, quinoa tacos, and even quinoa muffins. But sometimes simplicity is the way to go, and that’s exactly the case with this quinoa soup. Instead of transforming quinoa into something else, this recipe puts it center stage, simmering it in a smoky broth with hearty vegetables.

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The soup itself is packed with flavor, featuring lentils and a vibrant medley of veggies alongside the quinoa. It’s satisfying without being heavy, and the combination of brothy goodness and tender quinoa makes it perfect for sopping up with a big piece of crusty bread.

Best of all, this soup is easy to make and comes together in one pot. The recipe also makes a nice, big batch, so you can enjoy leftovers for days.

Tip: If you give this recipe a try and love quinoa in soup, you’ll probably enjoy my quinoa chili as well!

Ingredients You'll Need

Olive oil. You can substitute another neutral high-heat oil if you'd like.
Onion.
Carrots.
Celery.
Garlic.
Spices. We're using a smoky blend of ground cumin and smoked paprika.
Vegetable broth.
Brown lentils. These are the most common lentils, often just labeled as "lentils." Other types of lentils, like red or green lentils, will work, but the texture will be different and the cooking time will need to be adjusted.
Quinoa. Dried quinoa is sold in different colors, such as white, red, and black. Feel free to use any — they all taste the same.
Sweet potato.
Canned diced tomatoes.
Baby spinach. Feel free to swap this out with another tender green like arugula or baby kale.
Salt and pepper.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Sweat the vegetables. Heat your oil in a large pot, then add diced onion, sliced carrots, and sliced celery. Cook the vegetables for about 10 minutes, giving them an occasional stir, until they start to soften.

Step 2: Add garlic and spices. Stir minced garlic and spices into the mix, then continue to cook everything for about a minute. Stir the whole time to avoid burning.

Step 3: Simmer the lentils. Add the broth and lentils, then crank up the heat and bring the broth to a boil. Lower the heat and let the lentils simmer for about 15 minutes. They'll be just starting to soften by this point.

Step 4: Simmer the sweet potato and quinoa. Add your dried quinoa and a diced sweet potato to the pot. Continue to simmer the soup until everything is tender — lentils, quinoa, and sweet potato.

Step 5: Add tomatoes. Stir in the can of diced tomatoes, and let your soup continue to simmer for 5 minutes.

Step 6: Add spinach. Stir your spinach into the soup and let it continue simmering just until the spinach wilts, a minute or two.

Step 7: Finish the soup. Take the pot off the heat, then season the soup with salt and pepper to taste.

Step 8: Serve. Your quinoa soup is ready to enjoy! Ladle it into bowls and dig in!

Variations

Bean swaps. Reduce the broth by a cup and replace the lentils with a can of whatever you have on hand — chickpeas, cannellini beans, and kidney beans are all great options.
Veggie swaps. Replace the sweet potato with a root veggie like a regular potato or winter squash. The spinach can be replaced with other tender greens like arugula and baby kale.
Add protein. This soup is great with some sautéed sliced vegan sausage or pan-fried tofu.

Frequently Asked Questions

Is this soup gluten-free?

It is! The recipe, as written, includes no gluten-containing ingredients.

Do I need to rinse my quinoa before I add it to the soup?

It depends on the brand. Most brands are pre-rinsed, so you don't need to rinse it again. Check the package — it will usually indicate if the quinoa is pre-rinsed or instruct you to rinse it yourself.

How should I store leftovers of this soup?

Leftover quinoa soup will keep in an airtight container in the fridge for about 3 to 4 days. The quinoa and lentils will continue to soak up broth during storage, so add some more broth or water when you reheat it, if needed.

More Soup Recipes

📖 Recipe

Smoky Harvest Quinoa Soup

Course Soup

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 216kcal

Author Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, sliced
2 medium celery stalks, sliced
4 garlic cloves, minced
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
8 cups vegetable broth
½ cup dried brown lentils
⅔ cup dry quinoa (Note 1)
1 medium sweet potato (about 12 ounces), diced (½-inch)
1 (14 ounce/397 gram) can diced tomatoes
2 cups baby spinach
Salt and pepper, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion, carrots, and celery. Cook the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
Stir in the garlic, cumin, and smoked paprika. Cook everything for about 1 minute longer, stirring constantly, until the mixture becomes very fragrant.
Stir in the broth and lentils. Raise the heat and bring the liquid to a boil, then lower the heat and let it simmer for 15 minutes.
Stir in the quinoa and sweet potato, then let the soup continue to simmer for about 15 minutes more, stirring occasionally, until the quinoa, lentils, and sweet potato are tender. You can add some water to the pot if it reduces too much at any point.
Stir in the diced tomatoes and let the soup simmer for 5 minutes more, stirring occasionally.
Add the spinach and simmer the soup just until the spinach is completely wilted, 1 to 2 minutes longer.
Remove the pot from heat. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Notes

Check the package to see if your quinoa is pre-rinsed. If it is not, be sure to rinse it well under cold running water.

Nutrition

The post Smoky Harvest Quinoa Soup appeared first on Connoisseurus Veg.

Slow Cooker Refried Beans

Alissa Saenz — Fri, 01 May 2026 11:00:00 +0000

These slow cooker refried beans are hearty, creamy, and packed with flavor. Perfect for stuffing into burritos and tacos, serving over rice, or scooping up with chips. Best of all? They're ridiculously easy to make!

My vegan refried beans and refried black beans are two of my favorite staple recipes. I love keeping batches on hand for tacos, burritos, or rice and beans on those nights when I can’t figure out what to make for dinner, or for pairing with chips when I need a quick appetizer for company. And the best part? They’re both really easy. But you know how you can make an easy recipe even easier? You got it… today we’re making slow cooker refried beans.

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This recipe is almost completely set-it-and-forget-it. You’ll cook the beans in a generous amount of water, since slow cookers can vary in how much evaporation they allow. After a long simmer, you’ll drain off some of the excess liquid, stir in the seasonings, and mash the beans. That’s it! Just a handful of ingredients and a few simple steps, and they taste like they came straight from a restaurant.

Ingredients You'll Need

Dried pinto beans. We're using dried beans, because they're cheap and they work well with the low simmer that a slow cooker provides.
Onion.
Garlic.
Spices. We're using ground cumin, dried oregano, and smoked paprika, for a classic Tex-Mex flavor blend.
Lime juice. Stick with fresh lime juice for optimum flavor.
Salt.

How They're Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Soak the beans. Place them in a large bowl and cover them with plenty of water, keeping in mind they'll expand by 2 to 3 times their size. Soak them for 12 hours or overnight.

Step 2: Cook. Drain and rinse the beans, then add them to the slow cooker along with chopped onion, minced garlic, and water. Cover and cook everything until the beans are tender.

Steps 3 and 4: Drain, season, and mash. Ladle off the excess water, then add your spices and mash the beans.

Tip: Keep the water that you drain off the beans, and, if necessary, add some of it back if the mixture ends up thicker than you'd like. The water contains bean starches that will give the finished dish a nice, creamy texture.

Steps 5 and 6: Finish the dish. Optionally, you can let your mashed beans cook uncovered for a bit, if you'd like them thicker. Finish the beans by seasoning them with some lime juice and salt.

Step 7: Serve. Your slow cooker refried beans are ready to enjoy!

Variations

Extra creamy refried beans. For super creamy, restaurant-style refried beans, whip them with an immersion blender instead of mashing.
Add some heat. Spice up your refried beans with a bit of cayenne pepper or your favorite hot sauce.
Spicy chipotle refried beans. Add a minced chipotle or a few tablespoons of adobo sauce for extra spicy, smoky flavor.

Frequently Asked Questions

Is this recipe gluten-free?

Yup! The recipe as written includes no gluten-containing ingredients.

Is this recipe oil-free?

It sure is!

Can I use a different bean variety?

Sure! Pinto beans are traditional, but black beans also work great.

How should I store leftovers and how long do they keep?

Leftover slow cooker refried beans will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months.

More Slow Cooker Recipes

📖 Recipe

Slow Cooker Refried Beans

Course Appetizer, Side

Cuisine American, Mexican

Prep Time 10

Cook Time 4

Soak Time 12

Total Time 16 10

Servings

Calories 166kcal

Author Alissa Saenz

Equipment

Slow cooker (4-quart or larger)

Ingredients

1 pound dried pinto beans
1 medium onion, diced
3 garlic cloves, minced
5 cups water, plus more for soaking the beans
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 tablespoon lime juice
1 teaspoon salt, plus more to taste

US Customary - Metric

Instructions

Place the pinto beans into a large bowl and cover them with water, making sure the water level is two to three times the height of the beans (they will expand a lot). Soak the beans for 12 hours, or overnight (Note 1).
Drain and rinse the beans, then place the beans, onion, garlic, and 5 cups of water into your slow cooker. Stir everything well, then cover the pot and cook the mixture until the beans are very tender, about 3 to 4 hours on high, or 7 to 8 hours on low.
Uncover the pot and ladle out any excess water. You want the liquid level to sit just at or slightly below the top of the beans.
Stir in the cumin, oregano, and smoked paprika, then mash the beans using a fork or potato masher. You can leave them a bit chunky, or mash them completely smooth — cook's choice.
If the mixture seems too loose at this point, you can optionally continue cooking the beans, uncovered, for 10 to 20 minutes to reduce the liquid a bit.
Stir in the lime juice and salt.
Serve.

Notes

Do not skip this step. Soaking is non-negotiable, as many slow cookers don’t heat up enough to safely cook unsoaked beans.

Nutrition

The post Slow Cooker Refried Beans appeared first on Connoisseurus Veg.

Vegan Quinoa Meatballs

Alissa Saenz — Mon, 27 Apr 2026 11:00:00 +0000

These quinoa meatballs are hearty, perfectly textured, and loaded with zesty Italian flavor! Easy to make and incredibly versatile, they're perfect for piling onto pasta, stuffing into sandwiches, or enjoying on their own.

One of my talents is turning plant-based foods into vegan meatballs. Seriously! I've made tofu meatballs, tempeh meatballs, broccoli rabe meatballs, and black bean walnut meatballs, just to name a few. But I realized recently that I had yet to experiment with one of my favorite ingredients for making meatballs. I love my quinoa burgers, so it was time for a quinoa meatballs recipe!

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Quinoa actually works great in vegan meatballs. It's more than just filler — those little seeds add a wonderful, meaty texture to an otherwise pretty basic batch of beanballs. For this recipe, I stared with a base of beans, panko breadcrumbs, and quinoa, and added a handful of zesty Italian seasonings to create a batch of quinoa balls perfect for pasta night. But don't feel limited! You can serve them as a main dish, appetizer, or (my favorite!) stuff them into rolls for some killer quinoa meatball sandwiches.

Ingredients You'll Need

Quinoa. I used white quinoa, because it's what I had on hand, but feel free to use any variety, or a mix!
Cannellini beans. If you have a can of black beans, kidney beans, or navy beans on hand, feel free to substitute them.
Panko breadcrumbs.
Onion.
Garlic.
Tomato paste.
Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
Balsamic vinegar.
Fresh basil. Stick with fresh, not dried.
Red pepper flakes. These will add a touch of heat. Feel free to omit them, or increase the amount for extra kick.
Salt and pepper.
Olive oil. This is optional, and it will help with browning if you use it. Feel free to omit it for an oil-free version of this dish, or substitute another high-heat neutral oil, like vegetable oil.
Marinara sauce. I like to dress my quinoa meatballs with my homemade marinara sauce, but feel free to use your favorite recipe or even jarred sauce.

How They're Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Cook the quinoa. Combine it with water in a small saucepan, heat it to a boil, then reduce the heat to a simmer and cover it. Let it simmer until the water is absorbed, which will take about 20 minutes, then let it sit for about 10 minutes with the lid on.

Step 2: Blend the ingredients. Add the cooked quinoa and all remaining ingredients except for the oil and sauce to a food processor bowl. Pulse the machine just until everything is finely chopped and blended. Don't overdo it — nobody likes a mushy vegan meatball!

Tip: New to cooking quinoa? Check out my guide on how to cook quinoa for extra guidance!

Step 3: Get ready to bake. Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 4: Roll the balls. Roll the quinoa mixture into about 24 balls. They'll be about 1 ¼ inches in diameter, each. Arrange them on a baking sheet and, if you'd like, brush or spray them with some olive oil to help with browning.

Step 5: Bake. Bake the balls until they've firmed up and browned, flipping them about halfway through to ensure even cooking. They'll need about 30 minutes in the oven.

Step 6: Serve. Toss the quinoa meatballs with some marinara sauce just before serving. I like to top mine with a sprinkle of vegan Parmesan cheese, but that's totally optional!

Leftovers & Storage

These quinoa meatballs are best stored without sauce, so I recommend only tossing as many as you think you'll eat immediately in sauce. Store the leftovers in an airtight container in the fridge, then reheat in the microwave before adding sauce. If you've already sauced them, no worries! They won't stay as firm, but they'll still be delicious. These vegan meatballs can also be frozen (sauced or unsauced) for up to three months.

Frequently Asked Questions

Can this recipe be made gluten-free?

It can! You can substitute vegan gluten-free breadcrumbs (store-bought or homemade) for the panko breadcrumbs. You'll also need to replace the soy sauce with gluten-free tamari.

Can I cook my vegan quinoa meatballs in sauce instead of baking them?

I definitely don't recommend that. Baking is necessary for them to set. Cooking them in sauce will achieve the opposite effect — they'll disintegrate in the sauce.

My meatball mix is too dry/too wet. How can I fix this?

This sometimes happens, mainly due to different moisture levels in different brands of beans. If your mixture is too wet, add a few tablespoons of extra breadcrumbs. If it's too dry, add a few tablespoons of water.

Can I make this recipe using leftover quinoa?

You sure can! You'll need about 1 ½ cups of cooked quinoa.

How can I reduce the sodium content of this recipe?

Most of the sodium comes from the soy sauce and added salt. The sodium can be minimized by using a reduced sodium soy sauce and reducing the amount of salt.

More Quinoa Recipes

📖 Recipe

Vegan Quinoa Meatballs

Course Appetizer, Main, Side

Cuisine American, Italian-Inspired

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 133kcal

Author Alissa Saenz

Equipment

1 Food processor

Ingredients

½ cup dry quinoa (rinsed well under cold water if not pre-rinsed)
1 cup water
1 cup cooked or canned cannellini beans, drained and rinsed
1 cup panko breadcrumbs
1 small onion, roughly chopped
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons soy sauce
1 ½ tablespoons balsamic vinegar
½ cup fresh basil leaves, roughly chopped
Pinch red pepper flakes
½ teaspoon salt, or to taste
¼ teaspoon black pepper
Olive oil, for brushing or spraying (optional)
Marinara sauce, for serving

US Customary - Metric

Instructions

Combine the quinoa and water in a small saucepan and set it over high heat. Bring the water to a boil, then reduce it to a low simmer. Cover the pot and let the quinoa simmer for about 20 minutes, until all of the liquid has been absorbed. Let the pot sit with the lid on for about 10 minutes, then remove the lid and fluff the quinoa with a fork. You can begin prepping the remaining ingredients while the quinoa cooks.
Place the beans, panko breadcrumbs, onion, garlic, tomato paste, soy sauce, balsamic vinegar, basil, red pepper flakes, salt, and pepper into the bowl of a food processor fitted with an S-blade. Add the cooked quinoa and pulse until the ingredients are finely chopped and well combined. Avoid overblending the mixture — you want to keep some texture. Taste-test the mixture and make any adjustments you see fit.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Roll the quinoa mixture into balls, each about 1 ¼ inches in diameter. You should get about 24 of them. Arrange the balls on the baking sheet and optionally brush or spritz them with olive oil (this will help with browning).
Bake the quinoa meatballs for about 30 minutes, turning them halfway through, until they feel set and are lightly browned.
Toss the meatballs with marinara sauce and serve.

Notes

This recipe makes about 24 meatballs.
Nutrition information does not include sauce.

Nutrition

The post Vegan Quinoa Meatballs appeared first on Connoisseurus Veg.

Vegan Peanut Butter Bread

Alissa Saenz — Fri, 24 Apr 2026 11:00:00 +0000

My vegan peanut butter bread is loaded with rich peanut butter flavor, and super simple to make with a handful of pantry staples. Just sweet enough and topped with a buttery peanut crumb topping, it’s perfect for everything from sweet snacking to an indulgent breakfast!

Peanut butter is kind of my love language. I'm not kidding. The first time I got into my husband's car, shortly after meeting him, I saw that he kept a jar of peanut butter in the console, just in case he needed a snack. That totally sealed the deal. Now we're married and celebrate our love with treats like vegan peanut butter cookies, vegan peanut butter pie, and vegan peanut butter cake.

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Our latest obsession: this vegan peanut butter bread. It's sweet, but not quite as sweet as the other desserts I just mentioned, so it's acceptable as a midday snack or even breakfast. Peanut butter, all day, every day.

I didn't come up with the idea for peanut butter bread on my own. It's actually a vintage, depression-era recipe. You can check out the original peanut butter bread https://www.sprinklebakes.com/2020/08/depression-era-peanut-butter-bread.html, if you'd like. It's egg-free, so easy to veganize. But, the classic peanut butter bread recipe is known for being a bit dry, and frankly, plain. So I tweaked the recipe to add moisture, and jazzed it up with a little extra sweetness and crumb topping. These changes turned an otherwise okay peanut butter bread into something totally delicious and crave-worthy!

Ingredients You'll Need

Flour. We're using all-purpose wheat flour in this recipe, also known as white flour. I haven't tested the recipe with other varieties, so I can't say how they'd work.
Peanuts. Roasted and salted peanuts work best for our crumb topping.
Brown sugar. Use organic brown sugar. Conventional granulated sugars, including brown sugars, are sometimes processed using animal bone char.
Salt.
Vegan butter. Most grocery stores carry this in the refrigerated section, near the regular butter.
Non-dairy milk. Use a non-dairy milk that's unflavored and unsweetened. Anything you'd normally drink is fine, such as soy, cashew, almond, or oat milk. My guide to dairy-free milk can help if you don't know where to start.
Peanut butter. Make sure you're using creamy peanut butter (not chunky) and make sure it's conventional (not the runny, natural type).
Vegetable oil. Any neutral oil you normally like to bake with can be used, such as peanut oil, canola oil, or corn oil.
Vanilla extract.
Apple cider vinegar. Need another option? Read my guide to apple cider vinegar substitutes for baking.
Granulated sugar. Remember what I said about the brown sugar? You got it — this also needs to be organic.
Baking powder.
Baking soda.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Prepare. Preheat your oven to 350°F and grease the inside of your loaf pan.

Step 2: Make the topping. Stir some flour, peanuts, brown sugar, and salt together in a small bowl, then stir in melted vegan butter. Pop the bowl into the fridge and let it chill as you make the loaf.

Step 3: Mix the wet ingredients. Combine your non-dairy milk, peanut butter, oil, vanilla, and apple cider vinegar. Whisk the mixture well, making sure to get the peanut butter relatively well distributed. A few small flecks are fine.

Tip: If you struggle to get the peanut butter mixed in, you can warm up the wet ingredients, but make sure you let them cool to room temperature before adding them to the dry mixture.

Step 4: Mix the dry ingredients. Whisk together your flour, sugar, brown sugar, baking powder, baking soda, and salt.

Step 5: Mix the batter. Pour the wet mixture into the dry mixture, then stir just until mixed. Don't overdo it!

Steps 6 & 7: Shape and bake. Pour the batter into the loaf pan, then sprinkle the topping over it. Stick it in the oven and let it bake for 50 to 55 minutes. It's done when a toothpick inserted into the center comes out clean.

Tip: Peanut butter bread only rises slightly, and then it falls a bit as it's cooling. Don't worry though — if you've followed the recipe the texture will be spot on!

Steps 8 & 9: Cool, slice, and serve. Let your peanut butter bread cool on a wire rack completely before you take it out of the pan. After that, you can slice it up and dig in!

Variations

Chocolate chip peanut butter bread. Peanut butter and chocolate are a match made in heaven. Stir in a cup and a half of vegan chocolate chips for an ultra decadent treat.
Skip the topping. Keep things simple and omit the crumb topping. Your loaf will still be delicious, even if less dessert-y.
Cinnamon peanut butter bread. This is a surprisingly underrated flavor combo! Add a teaspoon of cinnamon to the batter and a half teaspoon to the topping.

Frequently Asked Questions

Can this recipe be made gluten-free?

I'm afraid I haven't tested a gluten-free version, so I can't say. I think an all-purpose gluten-free flour blend would be your best bet if you'd like to give it a try.

Can I make this recipe with natural peanut butter?

I don't recommend it. Conventional peanut butter generally works better for baking, and that's what I developed the recipe with. Natural peanut butter may make your loaf overly crumbly and a bit oily.

How should I store my peanut butter bread and how long will it keep?

Your vegan peanut butter bread will keep in an airtight container at room temperature for about four days, or in the freezer for up to three months. I like to slice it up, separate the slices with parchment paper, then seal them up in a freezer bag and pop them in the freezer. Individual slices can be thawed at room temperature or with a quick zap in the microwave when a craving hits.

More Vegan Quick Breads

📖 Recipe

Vegan Peanut Butter Bread

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 393kcal

Author Alissa Saenz

Equipment

9 x 5 inch loaf pan

Ingredients

For the Topping

⅓ cup all-purpose flour
⅓ cup roasted and salted peanuts
2 tablespoons organic brown sugar
¼ teaspoon salt
3 tablespoons vegan butter, melted

For the Peanut Butter Bread

1 ⅓ cup unflavored and unsweetened non-dairy milk
¾ cup creamy peanut butter (use conventional peanut butter, not the natural, runny variety)
¼ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups all-purpose flour
⅓ cup organic granulated sugar
⅓ cup organic brown sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease the inside of a 9 x 5 inch loaf pan.
To make the topping, stir the flour, peanuts, brown sugar, and salt together in a small bowl. Add the melted butter and stir until the dry ingredients are evenly saturated. Place the topping into the fridge to chill while you mix the batter.
In a medium bowl or container, whisk the milk, peanut butter, oil, vanilla, and apple cider vinegar together. Break up any large clumps of peanut butter and get the mixture relatively smooth — small flecks of peanut butter are fine, though.
In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
Pour the milk mixture into the bowl with the flour mixture, then stir just until the batter is combined. Don't overmix it — stop as soon as you no longer see flour streaks.
Transfer the batter to the prepared baking pan and smooth out the top with a spatula. Take the topping out of the fridge and sprinkle it over the batter, breaking up any large clumps with your fingers.
Bake the loaf for 50 to 55 minutes, until the topping is lightly browned and a toothpick inserted into the center comes out clean. The loaf will only rise slightly — this is totally fine.
Place the loaf pan on a cooling rack and let the bread cool completely.
Once the loaf is cool, loosen the sides with a knife, then remove it from the pan. Slice, serve, and enjoy.

Nutrition

The post Vegan Peanut Butter Bread appeared first on Connoisseurus Veg.

Vegan Lemon Ricotta Pasta

Alissa Saenz — Mon, 20 Apr 2026 11:00:00 +0000

This creamy vegan ricotta pasta features luscious homemade dairy-free ricotta, fresh spinach, and a squeeze of lemon. It’s simple to make, decadent, and full of bright, fresh flavor.

My vegan ricotta cheese is one of those things that's intended to be served as a snack or used as a recipe component, but I really feel like I could make an entire meal out of it. Every time I make it, I find myself sneaking spoonfuls out of the food processor bowl. So I decided it was time to create a recipe around it. Sure, I could put it in vegan lasagna or some vegan stuffed shells, but I really wanted something I could throw together quickly on a busy weeknight. This creamy vegan ricotta pasta turned out to be exactly what I needed!

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This recipe actually turned out to be one of the easiest dinners ever. You do need to soak your cashews, which takes a few (hands-off) hours, but once that's done the meal comes together in about 30 minutes.

You'll be whipping up a batch of dairy-free ricotta sauce — it's a little thinner than my classic vegan ricotta, which makes it perfect for tossing with pasta. Cook the pasta and spinach in the same pot, then combine everything with some garlic, olive oil, and lemon zest, and BOOM — a delicious vegan meal is ready to devour.

Ingredients You'll Need

Dried pasta. The recipe calls for dried spaghetti, but you're welcome to use any pasta shape you like.
Raw cashews. We'll be blending these to make the base for the creamy ricotta sauce. Make sure they're raw — roasted cashews will make your sauce taste like nut butter.
Non-dairy milk. Any unsweetened and unflavored non-dairy milk you like to drink can be used, such as soy, almond, or oat milk. Read my guide to non-dairy milk if you're feeling lost.
Lemon juice. Make sure you're using fresh juice, since lemon is a star flavor in this recipe.
Salt and pepper.
Tofu. Firm or extra-firm tofu works best for vegan ricotta. Soft tofu is also fine, but I don't recommend going with super-firm or silken. Read my guide to tofu if you'd like to learn more about all these tofu varieties.
Olive oil.
Garlic.
Lemon zest.
Accompaniments. This pasta is great on its own, but I love topping mine with a sprinkle of vegan Parmesan cheese and red pepper flakes.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Cook the pasta. You'll be cooking the pasta according to the package directions, until al dente (just a smidge undercooked). Add spinach to the water during the last minute. Finish cooking the pasta with the spinach, then drain both into a colander. Make sure to reserve about a cup of the pasta cooking water.

Step 2: Make the ricotta sauce. First, blend your soaked raw cashews with non-dairy milk, lemon juice, and salt. Get the mixture relatively smooth (it will be on the thin side). Next, break your tofu into chunks, add them to the bowl, and pulse until the mixture is just a bit chunky, like ricotta.

Step 3: Cook the garlic. Heat your olive oil in a large pot, then add minced garlic. Sauté it briefly, until it becomes very fragrant.

Step 4: Add pasta and sauce. Add your cooked pasta, spinach, and ricotta sauce. Thin the sauce with a bit of that pasta water you saved, and cook everything until piping hot.

Step 5: Finish the dish. Take the pot off of heat, stir in your lemon zest, and season it with some salt and pepper to taste.

Step 6: Serve. Your vegan lemon ricotta pasta is ready to enjoy! Optionally, top each serving with some vegan Parm and red pepper flakes.

Variations

Veggie swaps. You can replace the spinach with many different varieties of vegetables, just adjust the cooking time. Most will need to be added to the pasta water a bit earlier than spinach. Broccoli or cauliflower, for example, will take 1 to 2 minutes. Kale will take about 4 minutes.
Roasted garlic ricotta. Garlic lovers can add a bulb or two of roasted garlic during the first stage of blending the ricotta sauce.
Add fresh herbs. The sauce is delicious on its own, but if you'd like to switch things up, add fresh herbs. Try ½ cup of fresh basil, ¼ cup of fresh dill, or a tablespoon of fresh thyme.

More Vegan Pasta Recipes

📖 Recipe

Vegan Lemon Ricotta Pasta

This creamy vegan ricotta pasta features luscious homemade dairy-free ricotta, fresh spinach, and a squeeze of lemon. It’s simple to make, decadent, and full of bright, fresh flavor.

Course Entree, Main

Cuisine American

Prep Time 10

Cook Time 20

Soak Time 4

Total Time 4 30

Servings

Calories 531kcal

Author Alissa Saenz

Equipment

1 Food processor

Ingredients

12 ounces dried spaghetti
6 ounces fresh spinach (about 6 cups, loosely packed)

For the Ricotta Sauce

¾ cup raw cashews, soaked in water 4-8 hours, drained and rinsed
¾ cup unflavored and unsweetened non-dairy milk
3 tablespoons lemon juice
½ teaspoon salt
7 ounces firm or extra-firm tofu, drained and patted dry

For the Pasta

1 tablespoon olive oil
4 garlic cloves, minced
2 teaspoons lemon zest
Salt and pepper, to taste

For Serving (Optional)

Vegan parmesan cheese
Crushed red pepper flakes

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions, but set the timer for one minute short of the recommended cook time for al dente pasta. Stir in the spinach when the timer goes off, then let the pasta and spinach cook together until the pasta is al dente and the spinach has wilted, about 1 minute. Reserve about a cup of the pasta cooking water, then drain the pasta and spinach into a colander.
Make the ricotta while the pasta cooks. First, place the cashews, milk, lemon juice, and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth and milky. Break the tofu into chunks and add them to the food processor bowl. Pulse the machine until the tofu is blended in but the mixture still has a chunky texture, like ricotta cheese.
When the pasta has finished cooking, heat the olive oil in a large pot over medium heat. Once the oil is hot, add the garlic. Sauté the garlic for about 1 minute, stirring constantly, until it becomes very fragrant.
Add the pasta, spinach, and ricotta mixture to the pot. Stir everything well and thin the sauce with some of the reserved pasta water, using just enough to loosen up the sauce so it easily coats the pasta. Cook everything for a minute or two, just to heat the sauce through.
Remove the pot from heat, then stir in the lemon zest and season the mixture with salt and pepper to taste.
Divide onto plates and serve with vegan Parmesan and crushed red pepper flakes, if desired.

Nutrition

The post Vegan Lemon Ricotta Pasta appeared first on Connoisseurus Veg.

Vegan Chocolate Olive Oil Cake

Alissa Saenz — Fri, 17 Apr 2026 13:00:00 +0000

This vegan chocolate olive oil cake is ultra-moist, super-rich, and intensely flavorful. Topped with a silky layer of chocolate ganache, it's an impressive, decadent dessert that's surprisingly simple to make — you don't even need an electric mixer!

A few years ago I shared my recipe for vegan orange olive oil cake. I LOVE that one, and so do readers. It’s incredibly moist, packed with flavor, and one of the easiest desserts you can throw together. But I’m a big-time chocolate lover — I just can't get enough of my classic vegan chocolate cake. So I started wondering… what if I made a chocolate olive oil cake? I had a feeling it would be my new favorite. Spoiler: I was right.

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This vegan chocolate olive oil cake is just as simple as the original, but richer and deeply chocolatey. It’s an elegant single-layer deal that you could absolutely serve plain — but I can never resist the chance to add even more chocolate, so I finished it with a silky topping that I adapted from my vegan chocolate ganache recipe.

It’s the kind of dessert that feels special, but is easy enough to make on a whim. You might even have all the ingredients on hand, making it perfect for a last-minute treat that will impress the pants off anyone you serve it to.

Ingredients You'll Need

Flour. I've only tested the recipe with all-purpose wheat flour, so can't promise good results with any other varieties.
Cocoa powder. Make sure it's unsweetened, and preferably use natural cocoa powder (not Dutch processed) for best results. I used Ghirardelli 100% cocoa powder.
Sugar. We're using organic sugar to keep the recipe vegan, since conventional sugar is often processed using animal bone char.
Baking powder.
Baking soda.
Cinnamon. You won't notice this, but it will enhance the flavor of the cake.
Salt.
Non-dairy milk. Use an unflavored and unsweetened variety that's suitable for drinking, like soy, oat, or almond. My guide to dairy-free milk can help you choose one if you're lost.
Olive oil. Use a mild extra virgin olive oil for the best flavor. Avoid very strong or peppery oils, which can overpower the cake.
Apple cider vinegar. Need an alternative? Read my guide to apple cider vinegar substitutes.
Vanilla extract.
Instant espresso powder. This is optional, but will really intensify the rich, chocolate flavor without actually making the cake taste like coffee. I like to use decaffeinated powder, but I'm a total lightweight.
Vegan chocolate chips. You can use any brand or variety, dark, semisweet, or "milk" chocolate style. I like using mini chips because they melt quicker.
Coconut milk. Stick with the canned, full-fat stuff for the richest, smoothest ganache topping.
Vegan butter. Most grocery stores carry this in the refrigerated case, near the regular butter.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Get ready. Start by preheating your oven to 350°F.

Step 2: Prepare the pan. Grease it, then dust it with cocoa. Line the bottom with a sheet of parchment paper, then grease that and dust it with cocoa. We don't want anything sticking!

Step 3: Combine dry ingredients. Whisk together your flour, cocoa, sugar, baking powder, baking soda, and salt. Set the mixture aside for a moment.

Tip: The trickiest part about making this cake is releasing it from the pan, because it is so delicate! So make sure not to cut any corners when preparing the pan.

Step 4: Combine wet ingredients. Stir the non-dairy milk, olive oil, apple cider vinegar, vanilla, and espresso powder together.

Step 5: Mix the batter. Add the wet mixture to the dry, then stir everything together by hand. You want the batter relatively smooth, but a few little lumps are fine.

Steps 6-8: Pour, bake, and cool. Pour the batter into the pan, then pop it into the oven for about 25 to 28 minutes, or until a toothpick comes out clean. Let it cool in the pan on a wire rack when it's done.

Steps 9-11: Make the topping. Start by placing your chocolate chips in a bowl. Heat the coconut milk to a simmer, then pour it over the chips. Let it sit for a few minutes to soften the chips, then stir everything together and add the vegan butter.

Steps 12 & 13: Unmold and top. Loosen the cake from the pan with a butter knife. Take time with this step, as the cake is delicate. Invert it onto a plate and spread the topping all over it. Let it sit until the topping sets.

Tip: Chilling this cake isn't required, but highly recommended. It will keep the topping firm, make it easier to slice, and it just tastes great cold (with a big glass of almond milk, OMG).

Step 14: Serve. Your vegan chocolate olive oil cake is ready to enjoy! Slice it up and try not to eat the whole cake at once.

Variations

Topping alternatives. Instead of the ganache, top the cake with a sprinkle of organic powdered sugar, vegan cream cheese frosting, vegan vanilla buttercream frosting, or vegan chocolate frosting.
Make it a layer cake. Double the recipe and make two cakes, then frost and fill them with the ganache or any of the frostings I just mentioned. If filling with ganache, you'll want to chill the first layer until it sets before stacking on the second layer.
Add spices. Use extra cinnamon, and consider adding additional spices like ginger, cloves, and nutmeg.
Add citrus. Stir a teaspoon or two of orange zest in with the wet ingredients for a bright, citrusy flavor.

Frequently Asked Questions

Can this cake be made gluten-free?

I haven't tried making a gluten-free version, so I can't say for sure. I think an all-purpose gluten-free flour blend would be your best bet if you'd like to give it a try.

What's the point of using olive oil in a cake?

Olive oil makes for a super moist cake with a very tender crumb. It also adds a mild, slightly fruity flavor that works really well with chocolate.

Can I use another variety of oil?

Sure! It obviously won't be an olive oil cake, and the flavor will be a bit different, but it will work. I recommend sticking with oils that are liquid at room temperature, such as corn, avocado, and vegetable.

How should I store my cake and how long will it keep?

Your vegan chocolate olive oil cake will stay fresh in an airtight container at room temperature for one to two days, in the fridge for about five days, or in the freezer for up to three months.

More Vegan Chocolate Cakes

📖 Recipe

Vegan Chocolate Olive Oil Cake

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 415kcal

Author Alissa Saenz

Equipment

1 9-inch round cake pan

Ingredients

1 ⅓ cups all-purpose flour
½ cup unsweetened natural cocoa powder, plus more for dusting the pan
1 cup organic granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¾ teaspoon salt
1 cup unflavored and unsweetened non-dairy milk
½ cup olive oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional but highly recommended)

For the Ganache Topping

⅔ cup vegan chocolate chips
⅓ cup full-fat coconut milk
1 tablespoon vegan butter, softened

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Grease the bottom and sides of a round 9-inch cake pan, then dust them with cocoa powder. Line the bottom with parchment paper, grease the parchment paper, then dust it with cocoa powder (Note 1).
Whisk the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.
In a small container such as a liquid measuring cup, stir together the milk, olive oil, apple cider vinegar, vanilla, and espresso powder.
Pour the milk mixture into the bowl with the flour mixture, then stir to combine. Make sure the dry ingredients are fully saturated and the batter is mostly smooth, but don't overmix — a few lumps are fine.
Pour the batter into the prepared baking pan.
Bake the cake for 25 to 28 minutes, until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Place the cake on a cooling rack and let it cool completely.
While the cake cools, make the topping. Place the chocolate chips into a medium bowl.
Heat the coconut milk either in the microwave or in a saucepan on the stove until it just barely comes to a simmer, then pour it over the chocolate chips. Let the mixture sit for 5 minutes.
Stir the mixture until the chips melt completely (Note 2). Stir in the vegan butter until it melts into the mixture.
Once the cake has cooled, run a knife along the edges to loosen it, then invert the cake onto a plate (Note 3). Remove the parchment paper and spread the topping over the cake, taking it to the very edge so a bit drips down the sides, if you'd like.
Allow the ganache to set, optionally placing the cake in the fridge (recommended).
Slice and serve.

Notes

Don't skip any steps here. This cake is delicate, so we want to make removal from the pan as easy as possible.
If you find the chips are struggling to melt, you can microwave the mixture very briefly — 5 to 10 seconds. Don't heat it for longer or the chocolate could seize (become clumpy).
This cake can be challenging to remove from the pan, because it is so tender. Be patient and keep working the knife around the cake, very gently prying the cake out of the pan by lodging the knife just under it if needed.

Nutrition

The post Vegan Chocolate Olive Oil Cake appeared first on Connoisseurus Veg.