Connoisseurus Veg

Vegan Butterscotch Cinnamon Poke Cake

Alissa Saenz — Fri, 05 Jun 2026 11:00:00 +0000

This vegan poke cake starts with a tender cinnamon sheet cake filled with gooey channels of butterscotch pudding, then gets topped with luscious dairy-free cream cheese frosting. It’s a decadent dessert that’s perfect for birthdays, holidays, or anytime you feel like treating yourself!

If you lived through the 80s, you probably enjoyed a slice of poke cake at one point or another. It was a popular dessert back then, and the idea is simple: bake a boxed cake mix in a 9 x 13 inch pan, poke holes in it, then pour instant pudding or Jell-O over the top so it fills the holes, and finish it all off with frosting. Super easy and fun, in a very 80s processed-dessert kind of way.

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I decided it was time to make a vegan poke cake. Sometimes we get lucky and find that veganized versions of old favorites turn out to be much simpler than the originals. This isn't one of those occasions — we're making everything from scratch. But it's so worth it. This vegan poke cake is about a zillion times better than the kind you probably grew up eating!

This version starts with a cinnamon cake that's super moist and flavorful. I adapted it from my vegan spice cake, but toned down the spices a little because this cake also gets filled with my vegan butterscotch pudding and topped with vegan cream cheese frosting with a touch of cinnamon. It's kind of like a cinnamon roll with cream cheese frosting. In cake form. Oh, and with pudding. Yes, it's worth it!

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. I've only tested this recipe with all-purpose wheat flour, so I recommend sticking with that variety.
Sugar. Lots of conventional granulated sugars are processed using animal bone char, so use organic sugar, which is processed differently, without animal products.
Cornstarch.
Spices. You'll need a little nutmeg and lots of cinnamon.
Baking powder.
Baking soda.
Salt.
Non-dairy milk. Use any unflavored and unsweetened variety that you might drink, such as almond milk, cashew milk, or oat milk. Read my guide to dairy-free milk if you need help choosing.
Vegetable oil. Any neutral baking oil will work — corn oil, avocado oil, and canola oil are just a few.
Brown sugar. Make sure this is also organic.
Maple syrup.
Vanilla extract.
Apple cider vinegar. Need an alternative? Check out my guide to apple cider vinegar substitutes for baking.
Water.
Coconut milk. Use full-fat coconut milk from a can for the richest, creamiest pudding possible.
Vegan butter. Look for this in the refrigerator case at the store, near the regular butter.
Whiskey. Totally optional! But it does add some rich, authentic butterscotch flavor.
Coloring. You can add a yellow tint to your pudding with some yellow food coloring or turmeric, but this is completely optional!
Vegan cream cheese. I recommend sticking with Tofutti brand here. It generally gives me the best and most consistent results.
Lemon juice. Optional, but it will enhance the flavor of your frosting.
Powdered sugar. Just like with the other sugars, make sure this is organic.

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!

Steps 1 & 2: Prepare. Start by preheating your oven to 350°F and greasing the inside of a 9 x 13 inch baking pan.

Step 3: Combine dry ingredients. Whisk together your flour, sugar, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl.

Step 4: Combine wet ingredients. In a separate container, stir together the milk, oil, brown sugar, maple syrup, vanilla extract, and apple cider vinegar.

Step 5: Mix the batter. Pour the wet mixture into the dry mixture, then stir until the ingredients are combined and form a batter. It doesn't need to get perfectly smooth.

Steps 6 & 7: Pour and bake. Pour the batter into your prepared baking pan, then pop it into the oven for about 24 to 26 minutes. A toothpick inserted into the center should come out clean when it's done.

Step 8: Cool. Let the cake cool completely on a cooling rack.

Steps 9 & 10: Begin the pudding. First, stir some cornstarch and chilled non-dairy milk together in a small container. Next, whisk together the brown sugar, salt, and water in a saucepan. Bring it to a simmer, reduce the heat, and let it cook for about 5 minutes. No stirring!

Steps 11 & 12: Finish the pudding. Now, whisk in the coconut milk, then the cornstarch mixture. Bring the pudding back to a simmer and let it cook until it thickens. Remove the pot from heat, then add the vegan butter, whiskey (if using), vanilla, and coloring (if using).

Step 13: Cool. Give the pudding an occasional whisk to prevent a skin from forming as it cools. You want to get it to a slightly warm temperature. It'll thicken too much if you let it cool completely.

Step 14: Poke. Use a utensil with a thick handle, like a wooden spoon, to poke holes in your cake. Space them about an inch or slightly further. We've got lots of pudding, so you'll want lots of holes!

Step 15: Add pudding. Pour the pudding over your cake, then spread it out, making sure to get it in all those holes. You'll end up with a thin layer on top. Chill the cake for 2 hours to set the pudding.

Steps 16 & 17: Make the frosting. Start by beating cold vegan cream cheese with room-temperature vegan butter. Add the lemon juice (if using), vanilla, and cinnamon, then begin beating in the powdered sugar, adding a bit at a time until the frosting is thick and creamy.

Steps 18 & 19: Frost and serve. Slather the frosting over your cake, being gentle not to disturb the top layer of pudding. Pop the cake into the fridge or serve it right away — just slice and enjoy!

Variations

Shortcuts. Feel free to replace any portion of this recipe — cake, pudding, or frosting — with a store-bought version. If you replace the pudding, make sure it's about as thick as that classic instant Jell-O pudding.
Turn up the spices. Add warming spices to the cake batter, such as ginger, cloves, cardamom, and allspice.
Frosting swaps. Not into cream cheese frosting? Try this recipe with my vegan chocolate frosting or vegan buttercream frosting.
Stir-ins. Keeping in mind that this cake already has a lot going on, you're welcome to add stir-ins to the batter, such as vegan chocolate chips or nuts.

Frequently Asked Questions

Can this cake be made gluten-free?

I haven't tried, so I can't say for sure. If you'd like to take a crack at it, try using an all-purpose gluten-free flour blend, and be sure to let me know how it turns out!

Can this recipe be made without alcohol?

Absolutely! Just skip the whiskey. No need to replace it with anything.

Can I make this cake in a different type of pan?

I don't recommend it. A 9 x 13 inch pan is really the only type that will give you a nice big flat cake that will take up lots of pudding.

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

Store your vegan poke cake in the original baking pan, covered tightly in plastic. It will keep for 3 to 4 days in the fridge.

More Spiced Vegan Cake 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 Butterscotch Cinnamon Poke Cake

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Chilling Time 2

Total Time 3 5

Servings

Calories 698kcal

Author Alissa Saenz

Ingredients

For the Cake

2 ¼ cups all-purpose flour
½ cup organic granulated sugar
¼ cup cornstarch
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups unflavored and unsweetened non-dairy milk
⅔ cup vegetable oil
½ cup organic brown sugar
¼ cup maple syrup
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar

For the Pudding

1 ½ cups unflavored and unsweetened non-dairy milk, chilled
¼ cup cornstarch
⅔ cup organic brown sugar
½ teaspoon salt
3 tablespoons water
1 cup full-fat coconut milk
3 tablespoons vegan butter
2 tablespoons whiskey, optional
1 teaspoon vanilla extract
Yellow food color or turmeric, optional

For the Frosting

8 ounces vegan cream cheese (Tofutti brand works best), chilled
½ cup vegan butter, room temperature
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon lemon juice, optional
Pinch salt
4 ¼ cups organic powdered sugar, plus more as needed (up to 5 ½ cups)

US Customary - Metric

Instructions

To make the cake, first preheat the oven to 350°F.
Grease the inside of a 9 x 13 inch baking pan.
Whisk the flour, sugar, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large mixing bowl.
Stir the milk, oil, brown sugar, maple syrup, vanilla extract, and apple cider vinegar together in a small container or bowl.
Add the milk mixture to the bowl containing the flour mixture. Stir until the mixtures are combined and a relatively smooth batter is formed. It doesn't need to be perfect — a few lumps are fine.
Pour the batter into the baking dish.
Bake the cake for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean.
Place the cake on a cooling rack and let it cool in the pan.
Make the pudding while the cake cools. Whisk the non-dairy milk and cornstarch together in a small bowl or liquid measuring cup. Set the mixture aside.
Whisk the brown sugar, salt, and water together in a medium saucepan. Place the saucepan over medium heat and bring the mixture to a simmer. Lower the heat if needed and let it simmer, uncovered and without stirring, for 5 minutes.
Whisk in the coconut milk, followed by the cornstarch mixture. Bring everything back up to a simmer and let it cook, whisking frequently, for a minute or two, until it thickens up.
Remove the pot from heat and whisk in the butter, whiskey, vanilla, and food coloring or turmeric, if using.
Let the pudding cool until just a bit warm. The pudding will thicken as it cools, and you want it to remain slightly on the runny side when you add it to the cake. You can speed up cooling by placing the pot in a cold water bath, if desired. Give it an occasional whisk or stir to prevent a skin from forming as it cools.
Use a large mixing spoon to poke holes in the cake, spacing them about 1 to 1 ½ inches apart. This recipe includes a lot of pudding, so you want plenty of holes.
Pour the pudding over the cake, spreading it out evenly so it fills the holes. You'll end up with some extra pudding on top of the cake. Spread it out into an even layer. Chill the cake until the pudding feels set, at least 2 hours.
To make the frosting, first use an electric mixer on high speed to beat the cream cheese and vegan butter together in a large mixing bowl, until creamy. Beat in the cinnamon, vanilla, lemon juice (if using), and salt.
Begin beating in the powdered sugar at low speed, adding about 1 cup at a time until the frosting reaches your desired consistency.
Spread the frosting over the cake. The pudding layer on top should be set enough that you can do this without it combining with the frosting, as long as you are gentle.
Cover and chill the cake until ready to serve, then slice and enjoy.

Nutrition

The post Vegan Butterscotch Cinnamon Poke Cake appeared first on Connoisseurus Veg.

Vegan Gnocchi Bake with Mushrooms & Spinach

Alissa Saenz — Mon, 01 Jun 2026 11:00:00 +0000

This vegan gnocchi bake is hearty, flavorful, and perfect for everything from busy weeknights to holidays and special occasions. Made with pillowy potato gnocchi in rich tomato sauce with mushrooms and spinach, then baked with creamy béchamel sauce on top, it’s the kind of comforting meal you’ll want to make again and again.

If you love my tomato gnocchi and vegan baked ziti, I have great news for you today: this vegan gnocchi bake combines the best parts of both dishes, plus mushrooms and spinach, making it even heartier and more delicious.

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I love a good pasta bake, and dishes like my vegan lasagna and vegan stuffed shells are among my favorites. Both of those dishes feature vegan ricotta cheese. I also love pasta bakes that don't include ricotta, but sometimes posting a recipe for them can seem a little silly. After all, anyone can replace a dairy-based cheesy topping with vegan cheese, and frankly, I'm not even a fan of most store-bought vegan cheese. That's why today I'm doing something different. I took a cue from my vegan baked ziti and topped this gnocchi bake with dairy-free béchamel sauce.

Béchamel is a simple milk-based sauce thickened with flour, and making a vegan version is easy with non-dairy milk. It creates a luxurious topping for this gnocchi bake, adding creamy richness to every bite of gnocchi, mushrooms, and spinach. The result is an ultra-comforting dinner that feels easy enough for a weeknight, but special enough for company too.

Ingredients You'll Need

Gnocchi. Most shelf-stable gnocchi is vegan, but make sure to check the ingredients before you buy.
Olive oil.
Mushrooms. The recipe calls for cremini mushrooms, also known as baby portobellos, but feel free to substitute another variety of fresh mushrooms if you'd like.
Garlic.
Crushed tomatoes. Tomato puree will work too, but your sauce will have a different texture.
Sugar. Stick with organic sugar, since conventional sugar is often processed with animal bone char.
Salt.
Red pepper flakes. These will add a teeny-tiny bit of heat—you probably won't even notice it. That said, feel free to leave them out if you prefer.
Fresh spinach.
Fresh basil. Stick with fresh — dried won't work well in this recipe.
Flour. This is the thickener for your béchamel sauce. I've only tested the recipe with all-purpose wheat flour.
Non-dairy milk. Pretty much any variety will work, but I recommend using a creamy variety like cashew for the creamiest possible béchamel.

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 gnocchi. Simply cook it according to the package directions, then drain it when it's done. It'll be ready to go when you need it.

Step 2: Cook the mushrooms. Heat some olive oil in a skillet, then add the mushrooms. Cook them until they're tender and browned, stirring only every few minutes.

Step 3: Cook the garlic. Push the mushrooms aside and add your minced garlic. Sauté it briefly, stirring constantly, until it becomes very fragrant.

Tip: If you've got one, use a large (12-inch or 4-quart) oven-safe skillet or low casserole to make the sauce. You can add everything and pop it right in the oven without the need for a separate baking dish.

Step 4: Simmer the sauce. Stir in your crushed tomatoes, sugar, salt, and red pepper flakes, then let the sauce simmer until it thickens a bit.

Step 5: Make a roux. Heat some olive oil in a saucepan, then whisk in your flour. Whisk the mixture while simmering for a few minutes, until it darkens a bit.

Step 6: Simmer the bechamel. Whisk in non-dairy milk, bring the sauce to a simmer, and let it cook for a few minutes, until thick and creamy.

Step 7: Preheat the oven. You're getting close to baking, so fire up the oven to 400°F.

Step 8: Finish the gnocchi. Stir in the spinach, then let the sauce simmer briefly to wilt it. Take the skillet off the heat, then add the basil, gnocchi, and salt if needed.

Steps 9 & 10: Top and bake. Dollop your bechamel over the gnocchi, then pop the dish into the oven. Bake until the sauce is nice and bubbly.

Tip: If you didn't use an oven-safe vessel to make the sauce, you'll need to transfer everything to a baking dish at this point.

Step 11: Rest and serve. As with other pasta bakes, you'll want to let your baked gnocchi sit and settle for a few minutes when it comes out of the oven. Exercise some self-restraint (you can do it!). After five minutes or so, dig in.

Variations

Veggie swaps. Mushrooms can be swapped with eggplant, peppers, and asparagus, among others. The spinach can be replaced with other leafy greens like kale or chard. Just keep in mind that the cook times for different veggies can vary a bit.
Sauce swaps. Got another favorite pasta sauce? Feel free to use it. Jarred sauce is fine (no shame!). This dish would be extra decadent with my vegan vodka sauce.
Make it cheesy. You can absolutely use store-bought vegan cheese instead of or in addition to the béchamel.

Frequently Asked Questions

Can this be made gluten-free?

Probably, but I haven't tried this myself. You should be able to substitute vegan gluten-free gnocchi with no problem. You can also try replacing the all-purpose flour in the béchamel with an all-purpose gluten-free flour blend.

Can I use frozen gnocchi?

Yes, but be sure to check the ingredients. In my experience, frozen gnocchi is more likely to contain dairy and/or eggs.

Can I use frozen spinach?

Absolutely! Thaw it first and then squeeze out any excess water before adding it to the sauce.

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

Leftover vegan gnocchi bake will keep in an airtight container in the fridge for about 3 to 4 days.

More Vegan Gnocchi Recipes

📖 Recipe

Vegan Gnocchi Bake with Mushrooms & Spinach

Course Entree, Main

Cuisine American, Italian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 635kcal

Author Alissa Saenz

Equipment

(12-inch) oven-safe skillet

Ingredients

1 (16 ounce/454 gram) package shelf-stable vegan gnocchi
2 tablespoons olive oil
16 ounces cremini mushrooms, roughly chopped
4 garlic cloves, minced
1 (28 ounce/794 gram) can crushed tomatoes
1 teaspoon organic granulated sugar
1 teaspoon salt, or to taste
Pinch red pepper flakes
4 ounces fresh spinach, roughly chopped
½ cup fresh basil

For the Béchamel Sauce

3 tablespoons olive oil
3 tablespoons all-purpose flour
1 ½ cup unflavored and unsweetened non-dairy milk
½ teaspoon salt

US Customary - Metric

Instructions

Place a large pot of salted water over high heat. Bring the water to a boil, then add the gnocchi. Cook the gnocchi according to the package directions, then drain it into a colander when done.
While the gnocchi cooks, heat the olive oil over medium heat in a large skillet or low casserole (preferably oven-safe — Note 1). Once the oil starts to shimmer, add the mushrooms. Cook them for about 10 minutes, stirring every 2 to 3 minutes, until they're tender and browned.
Push the mushrooms to the side and add the garlic to the skillet. Sauté the garlic for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the crushed tomatoes, sugar, salt, and red pepper flakes. Bring the sauce to a simmer and allow it to cook for about 10 minutes, stirring occasionally, until it thickens slightly.
Make the béchamel sauce while the tomato sauce simmers. Heat the olive oil in a small saucepan, then add the flour. Whisk the oil and flour together while you bring the mixture to a simmer. Let it cook for about 2 minutes, whisking constantly, until it darkens slightly.
Whisk in the milk and salt. Bring the mixture to a simmer and let it cook for about 4 to 5 minutes, whisking occasionally, until it thickens and becomes creamy. Remove the pot from heat.
Preheat the oven to 400°F.
Once the tomato sauce has finished simmering for 10 minutes, stir in the spinach. Let the sauce continue to simmer for 1 to 2 minutes, until the spinach wilts. Remove the skillet from heat. Stir in the basil, taste the sauce and add more salt if desired. Stir in the gnocchi.
If you did not use an oven-safe skillet, transfer the gnocchi to an oven-safe baking dish at this point. If your skillet is oven-safe, you can bake it right in the skillet. Give the béchamel sauce a quick whisk, then spread the mixture over the gnocchi, dropping it in large dollops. It won't completely cover the gnocchi, and this is fine (Note 2).
Bake the gnocchi uncovered for about 15 minutes, or until the sauce is bubbly.
Let the gnocchi sit for about 5 minutes when it comes out of the oven, then serve.

Notes

A 12-inch skillet or a 4-quart low casserole is ideal for this dish.
If you want your béchamel to cover all of the gnocchi, double the amount.
This recipe makes 3 very generous servings. You could easily get 4 servings out of it, or even 6 side-dish servings.

Nutrition

The post Vegan Gnocchi Bake with Mushrooms & Spinach appeared first on Connoisseurus Veg.

Vegan Larb

Alissa Saenz — Wed, 27 May 2026 11:00:00 +0000

This vegan larb is made with crumbled stir-fried tofu tossed with fresh herbs and served over crisp lettuce leaves. It's savory, a little spicy, tangy, and super refreshing. Best of all, this Thai-inspired salad comes together in about 30 minutes!

Are you familiar with larb? I was not until recently, and frankly, I initially wrote it off as something I wasn't interested in. It's a meat salad, after all. I like my salads made of vegetables, thank you very much. Give me a good vegan Caesar salad, vegan antipasto salad, or a nice plate of fattoush.

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I can admit it now: I was all wrong. If I ignored every meat-centric dish that came to my attention, what would I have to veganize?

So let me familiarize you. Larb is a dish with roots in Thailand and Laos. It normally starts with ground chicken or pork, stir-fried with savory seasonings and toasted jasmine rice powder, then tossed with fresh herbs. For this vegan larb, we're using crumbled tofu instead of meat and bumping up the seasonings for extra flavor.

I've never had traditional larb, but I promise you that this vegan larb is savory and refreshing, totally meal-worthy, and basically a total flavor explosion. You’ll especially love it for dinner on warm summer days, and it can be ready in about 30 minutes!

Ingredients You'll Need

Jasmine rice. This variety of aromatic long grain rice is traditionally used in larb. You could technically use another variety of white rice, but you might not get quite the same flavor.
Vegetable oil. You can use any neutral high-heat oil you like, such as peanut, corn, or avocado oil.
Shallots.
Tofu. Super-firm tofu works best, but extra-firm will do in a pinch.
Soy sauce. Tamari and liquid aminos will also work.
Dark soy sauce. This more concentrated type of soy sauce will intensify the flavor of your vegan larb. You may need to grab it from an Asian market or online.
Brown sugar. We're using organic brown sugar, since conventional brown sugar is often processed using animal bone char.
Thai chili pepper. This might also be labeled as a bird's eye chili pepper at the grocery store. They pack a lot of heat for being really tiny (they're quite adorable!). If you can't find one, use another hot chili pepper, such as a serrano.
Lime juice. Make sure your lime juice is freshly squeezed for maximum flavor.
Cilantro.
Fresh mint.
Scallions.
Accompaniments. Larb is traditionally served over or wrapped in lettuce leaves, preferably Boston or Bibb, so don't skip these. Some chopped sweet peppers and sliced cucumbers are also great with larb, but totally optional.

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: Toast the rice. Place it in your wok or skillet over medium heat, then toast it for a few minutes, until it starts to darken. Swirl the pan occasionally to redistribute the rice and ensure even cooking.

Step 2: Grind the rice. I like to use a coffee grinder for this, but a mini food processor or mortar and pestle will also work. Grind it to a powder.

Step 3: Cook the shallots. Heat your oil in a wok or skillet, then add about ½ cup of sliced shallots — make sure to reserve about ¼ cup to keep raw. Stir-fry the shallots until they begin to brown and crisp. Remove them from the wok when they're done, but leave the oil.

Step 4: Cook the tofu. Add crumbled tofu to the wok. Let it sit for a minute or two, then stir. Keep doing this until it starts to brown and get crispy in spots.

Step 5: Season the tofu. Stir together your soy sauce, dark soy sauce, and brown sugar, then pour it over the tofu. Stir everything up and cook the mixture for another minute or two.

Step 6: Add rice powder and chili pepper. Stir in your ground rice and Thai chili, then continue cooking the mixture for a few minutes, adding water if it seems too dry — the rice powder can be drying!

Step 7: Finish the dish. Take your wok off the heat, then add the cooked and raw shallots, fresh cilantro, mint, and scallions.

Step 8: Serve. Your vegan larb is ready to enjoy! Pile it onto lettuce leaves and optionally add some chopped sweet peppers and sliced cucumbers. Dig in!

Variations

Skip the greens. Instead, serve the tofu mixture over rice or noodles. It would be excellent with my coconut rice.
Add some crunch. Top your larb with chopped roasted peanuts, cashews, or sesame seeds.
Turn up the heat. One Thai chili will give the dish a mild kick. You're welcome to use more if you like it extra spicy, or add some hot sauce or chili crisp.
Vegan "pork" larb. This recipe is really modeled after chicken larb. If you want to make a vegan pork-style larb, add a teaspoon or two of liquid smoke.

Frequently Asked Questions

Can this dish be made gluten-free?

Yes! Replace the soy sauce and dark soy sauce with gluten-free tamari. You may need to increase the amount slightly — taste and adjust as needed.

Do I need to press the tofu?

Nope! Just drain any water in the package.

What does the rice powder do in this dish?

The toasted rice powder adds a nutty flavor and some texture. It also helps the larb absorb flavors from the seasonings.

My larb has a gritty texture. Is this normal?

It should have some texture, but shouldn't be excessively gritty. You can remedy this by adding some extra water and/or letting the larb sit for a few minutes to allow the rice to absorb liquid from the tofu.

How should I store and reheat leftovers?

Store leftover vegan larb in an airtight container in the fridge for up to four days. Store the lettuce leaves separately to keep them crisp. My favorite way to reheat the tofu is by placing it in a microwave-safe bowl, covering it with a damp paper towel, then microwaving. You can also heat it up in a skillet, adding a few splashes of water if needed.

More Meal-Worthy Salads

📖 Recipe

Vegan Larb

This vegan larb is made with crumbled stir-fried tofu tossed with fresh herbs and served in crisp lettuce leaves. It's savory, a little spicy, tangy, and super refreshing. Best of all, this Thai-inspired salad comes together in about 30 minutes!

Course Entree, Main, Salad

Cuisine American, Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 218kcal

Author Alissa Saenz

Ingredients

¼ cup jasmine rice
2 tablespoons vegetable oil
¾ cup thinly sliced shallots (about 2 to 3 shallots), divided
1 (16 ounce/454 gram) package super-firm tofu, crumbled
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon organic brown sugar
1 Thai chili pepper, minced
2 tablespoons lime juice
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
2 scallions, sliced

For Serving

Boston or Bibb lettuce leaves
Sliced cucumber (optional)
Chopped sweet peppers (optional)

US Customary - Metric

Instructions

Place a large wok or skillet over medium heat and add the rice. Toast the rice for 3 to 4 minutes, gently swirling the wok occasionally, until the grains begin to turn golden brown and fragrant.
Transfer the rice to a mini food processor or coffee grinder, then grind it to a powder. Set it aside.
Add the oil to the wok and place it over medium-high heat. Give the oil a minute to heat up, then add about ½ cup of the sliced shallots, reserving the remaining ¼ cup of shallots. Stir-fry the shallots for about 2 minutes, stirring constantly, until softened and lightly browned, with some crisp edges forming. Remove the shallots from the wok, leaving the oil, and transfer them to a plate.
Add the crumbled tofu to the wok. Let the tofu sit, undisturbed, for a minute or two, then stir. Continue this process for 5 to 7 minutes, until the tofu starts to brown and crisp in spots.
While the tofu cooks, stir the soy sauce, dark soy sauce, and brown sugar together in a small bowl. Add the mixture to the tofu after it has started to brown, then cook the mixture for 1 to 2 minutes more, stirring constantly, until the liquid begins to reduce.
Add the rice powder and Thai chili to the wok. Stir well to coat the tofu with the powder and continue to cook the mixture for 1 to 2 minutes. Add up to ¼ cup of water if the mixture seems too dry.
Remove the wok from heat. Stir in the cooked shallots, the reserved uncooked shallots, lime juice, cilantro, mint, and scallions. Taste-test the mixture and adjust any seasonings to your liking.
Serve over lettuce leaves and garnish with cucumber slices and sweet peppers, if desired.

Nutrition

The post Vegan Larb appeared first on Connoisseurus Veg.

Green Chile White Bean Skillet with Crispy Panko Topping

Alissa Saenz — Fri, 22 May 2026 11:00:00 +0000

This white bean skillet is packed with zesty Southwestern flavors and green chiles, simmered until creamy and finished with a crispy panko topping. It's super simple to make and perfect as a main dish or paired up with chips or bread for a show-stealing party appetizer!

Does it seem weird to make beans your main dish for dinner? It shouldn’t! Beans are super satisfying, versatile, and packed with protein and fiber. Total main dish material. I mean, I already use them in tons of entrees like black bean burgers, three bean soup, and Cajun red beans and rice. So let’s drop the act and just have beans for dinner. Might I suggest this delicious skillet?

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Okay, it’s not just beans, but they’re definitely the star. Along with creamy cannellini beans, you’ve got zesty Southwestern spices, red bell pepper, and green chiles, all finished with buttery, crispy panko breadcrumbs. It’s easy to throw together and guaranteed to make you crave beans for dinner.

But it gets even better: this skillet doubles as a killer appetizer. Serve it on its own or with a salad for dinner, or pair it with chips, veggies, or slices of bread for dipping when you’re feeding a crowd.

Ingredients You'll Need

Olive oil. Another high-heat oil, like coconut, avocado, or vegetable oil, could be used if preferred.
Onion.
Red bell pepper. You could use another color of bell pepper if you prefer. The flavor of the dish will vary slightly if you do.
Tomato paste.
Garlic.
Spices. You'll just need some ground cumin and oregano.
Cannellini beans.
Canned green chiles. Look for these in the international aisle of the grocery store.
Vegetable broth.
Baby kale. You can substitute with another delicate green, like baby spinach or arugula, if you'd like.
Lime juice. Stick with fresh lime juice for the best flavor.
Salt and pepper.
Panko breadcrumbs.
Vegan butter. Look for this in the refrigerated section of the grocery store, near the regular butter.
Fresh cilantro. You can skip this if you're not a fan.

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 onion and pepper. Heat your oil in a skillet, then add diced onion and red bell pepper. Cook the mixture for about 5 minutes, stirring occasionally. You just want them to start softening.

Step 2: Cook the tomato paste. Add it to the skillet and fry it with the onion and pepper for about 2 minutes, until it starts to darken.

Step 3: Add garlic and spices. Stir minced garlic, cumin, and oregano into the mixture, then continue cooking everything, stirring constantly, for about a minute.

Step 4: Simmer. Add beans, broth, and green chiles to the skillet, bring the liquid to a simmer, and let it cook for about 10 minutes.

Steps 5 & 6: Get ready to broil. While the beans simmer, preheat your broiler and make the topping by stirring panko breadcrumbs, melted vegan butter, and salt together.

Step 7: Mash. Use a fork or potato masher to mash a few of the beans — just enough to thicken the mixture a bit.

Step 8: Add greens. Stir in the baby kale, and let the mixture cook a minute or two longer, just until the kale wilts.

Steps 9 & 10: Finish and broil. Take the skillet off the heat, then stir in the lime juice, along with salt and pepper to taste. Sprinkle the topping over the bean mixture, then pop it under the broiler for a few minutes, just until the topping browns.

Tip: The topping can burn fast under the broiler. Keep a close eye on it!

Step 11: Serve. Your bean skillet is ready to enjoy! Sprinkle on some fresh cilantro, then dig in right away, while the beans are hot and the topping is crispy.

Variations

Cheesy bean skillet. Stir in a handful of your favorite vegan shredded cheese at the same time as the kale.
Add some heat. Season the bean mixture with cayenne pepper or your favorite hot sauce to taste.
Add veggies. Stir in steamed or thawed frozen veggies before adding the topping. Try broccoli, peas, corn, or carrots.

Frequently Asked Questions

Can this dish be made gluten-free?

Yes! Substitute any unseasoned vegan gluten-free breadcrumbs for the panko.

Can I use regular kale?

I don't recommend it. Regular kale takes much longer to wilt. If you'd like an alternative to baby kale, try baby spinach or arugula, which are much more delicate and will wilt quickly like baby kale.

Can I use a different variety of beans?

Yes, but the dish will turn out a bit different. Beans like pinto, black beans, and kidney beans will give you slightly different flavors. They're also not as creamy as cannellini beans, so the texture will vary as well.

How is this bean skillet served?

As a main dish, you can serve it alone or paired up with a salad, some crusty bread, vegan cornbread, or rice. As an appetizer, it goes great with tortilla chips or baguette slices.

How should I store my leftovers?

Leftover bean skillet will keep in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 3 months. The topping won't stay crispy, but it will still be delicious.

More Easy Vegan Dinners

📖 Recipe

Green Chile White Bean Skillet with Crispy Panko Topping

Course Appetizer, Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 411kcal

Author Alissa Saenz

Equipment

1 Oven-safe skillet (about 10-inches)

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
2 tablespoons tomato paste
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
2 (15 ounce/425 gram) cans cannellini beans, drained and rinsed
1 (4 ounce/113 gram) can green chiles
1 cup vegetable broth
2 cups baby kale
1 tablespoon lime juice
Salt and pepper, to taste

For the Topping

¾ cup panko breadcrumbs
1 ½ tablespoons vegan butter, melted
¼ teaspoon salt

For Serving

Chopped fresh cilantro

US Customary - Metric

Instructions

Coat the bottom of a medium oven-safe skillet (about 10-inches) with the oil and place it over medium heat (Note 1). Give the oil a minute to heat up, then add the onion and pepper. Cook the mixture for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the tomato paste and cook for about 2 minutes, stirring constantly, until it darkens slightly.
Add the garlic, cumin, and oregano. Cook for about 1 minute, stirring constantly, until very fragrant.
Stir in the beans, green chiles, and broth. Bring to a simmer and cook for about 10 minutes, until the mixture thickens slightly.
While the beans simmer, stir the topping ingredients together in a small bowl.
Preheat your broiler.
Use a fork or potato masher to mash a few of the beans — just enough to thicken the liquid slightly.
Stir in the kale and cook just until wilted, about 1 minute.
Remove the skillet from heat, then stir in the lime juice and season the mixture with salt and pepper to taste. Sprinkle the panko mixture evenly over the bean mixture.
Place the skillet under the broiler (about 6 inches from the heat) and broil the bean skillet just until the topping becomes golden and crispy, about 1 to 3 minutes. Keep a close eye on it, as the topping can burn quickly under the broiler.
Sprinkle with fresh cilantro, then serve immediately and enjoy.

Notes

If you don't have an oven-safe skillet, you can cook the bean mixture in a regular skillet, then transfer it to a casserole dish before adding the topping.

Nutrition

The post Green Chile White Bean Skillet with Crispy Panko Topping appeared first on Connoisseurus Veg.

Almond Butter Tofu

Alissa Saenz — Mon, 18 May 2026 11:00:00 +0000

This almond butter tofu is pan-fried with garlic and ginger, then drenched in a luscious almond butter–lime sauce. It’s quick, easy, and pairs perfectly with rice for a scrumptious vegan dinner you’ll want to make again and again! This one can be ready in about 25 minutes.

Everyone loves peanut sauce, right? Personally, I could eat it by the spoonful, but I especially love it with tofu, in dishes like my sesame peanut noodles, peanut tofu bowls, and peanut butter tofu stir-fry. But nobody ever talks about almond butter sauce. Is it even a thing? Well, it is now, and let me tell you, it's hella delicious. This almond butter tofu is my new favorite way to enjoy it!

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If you like peanut sauce, you’ll probably love almond butter sauce. They’re similar, but almond butter sauce is a bit creamier, slightly sweeter, and a little brighter in flavor. In this version, I added brown sugar, lime juice, and zest to really bring those qualities out. The sauce is delicious on its own (you’ll be licking the bowl!), but paired with pan-fried tofu, it turns into a meal that’s incredibly satisfying and seriously crave-worthy. Good thing it's one of the easiest things ever to make — it comes together in about 25 minutes!

Ingredients You'll Need

Almond butter. Stick with creamy almond butter, and use a variety that's unsweetened — almonds and possibly salt should ideally be the only ingredients.
Soy sauce. Tamari or liquid aminos can be substituted if needed.
Lime juice. Use freshly squeezed juice for the best flavor (not bottled!).
Brown sugar. Use organic brown sugar to keep the recipe vegan — conventional brown sugar is often processed using animal bone char.
Lime zest.
Sriracha sauce. Be careful, as many popular brands of sriracha are made with conventional sugar and may not be vegan. I've linked to the vegan brand that I use in the recipe card.
Water.
Vegetable oil. You can use any neutral high-heat oil you like, such as peanut, avocado, or coconut oil.
Tofu. I like making this recipe with super-firm tofu. Extra-firm tofu will also work, but must be pressed first.
Garlic.
Ginger.
Sliced almonds. Slivered almonds are fine, too!
Cooked rice. Any variety will work. I'm a fan of jasmine rice with this dish.
Steamed vegetables. This recipe makes plenty of sauce, so don't hesitate to add some veggies on the side or mix them right in. Broccoli is a great choice!
Scallions. Also known as green onions.
Fresh cilantro. You can skip this if you're not a fan.

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: Preheat. Heat your oven to 400°F for toasting your almonds.

Step 2: Make the sauce. Whisk your almond butter, soy sauce, lime juice, brown sugar, lime zest, and sriracha together, then thin the mixture with a few tablespoons of water. Get it pourable, but still creamy.

Step 3: Make the tofu. Heat your oil in a skillet, then add cubed tofu. Cook the tofu cubes for a few minutes, turning them once or twice, until they're golden brown and crispy.

Step 4: Toast the almonds. Spread the almonds out on a baking sheet and pop it into the oven for about 5 minutes. Keep an eye on them and stir them once or twice to ensure even baking.

Step 5: Cook the aromatics. Push the tofu to the side, then add minced garlic and ginger. Sauté the aromatics for about a minute, stirring constantly to prevent burning.

Step 6: Add sauce. Pour the sauce over the tofu, give it a quick toss, then continue cooking everything for 1 to 2 minutes to thicken the sauce. Add a little extra water if it gets too thick.

Step 7: Serve. Your almond butter tofu is ready to enjoy! Plate it up with some rice and, if you like, veggies, then top it with a sprinkle of chopped scallions.

Variations

Make it spicy. Dial up the sriracha or add some chili oil for extra heat.
Serve over noodles. Skip the rice and serve your almond butter tofu with your favorite Asian noodles, such as rice noodles, ramen, or soba noodles.
Make it a stir-fry. Make some extra sauce (multiply the batch by 1 ½ or 2), then, once the tofu is finished cooking (step 3), remove it from the skillet and transfer it to a plate. Add some veggies to the skillet and stir-fry them, then return the tofu to the skillet and resume making the recipe as written.

Frequently Asked Questions

Can this recipe be made gluten-free?

Yes! Just substitute gluten-free tamari for the soy sauce.

Can this recipe be made nut-free?

Nope! Almond butter is the main ingredient, so that won't work. But you may want to give my sesame sriracha tofu a try — it's very similar but made with tahini.

What vegetables work best with this recipe?

Lots of veggies will work! Try broccoli, green beans, bell peppers, baby corn, or snap peas.

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

Leftover almond butter tofu will keep in an airtight container in the fridge for about 3 days. Reheat them in the microwave or in a skillet on the stove, adding a few splashes of water if the sauce has dried up too much.

More Tofu Recipes

📖 Recipe

Almond Butter Tofu

Course Entree, Main

Cuisine American, Asian-Inspired

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 286kcal

Author Alissa Saenz

Ingredients

⅓ cup creamy almond butter
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons organic brown sugar
1 teaspoon lime zest
1 teaspoon sriracha sauce, or to taste
4 tablespoons water, or as needed
1 tablespoon vegetable oil
1 (16 ounce/454 gram) package super-firm tofu, cubed (about ½-inch pieces)
1 garlic clove, minced
1 tablespoon freshly grated ginger
¼ cup sliced almonds

For Serving

Cooked rice
Steamed vegetables (optional)
Chopped fresh scallions
Chopped fresh cilantro

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Whisk the almond butter, soy sauce, lime juice, brown sugar, lime zest, and sriracha sauce together in a medium bowl. Thin the mixture with water, adding a bit at a time until it reaches a creamy but easily pourable consistency, about 4 to 5 tablespoons. Set this aside.
Coat the bottom of a medium skillet and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes, arranging them in a single layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until they're golden brown and crispy.
While the tofu cooks, arrange the almond slices in an even layer on a baking sheet. Bake the almonds for about 5 minutes, until lightly browned. Keep a close eye on them, as they can burn quickly, and stir if needed, as they can sometimes bake unevenly.
Push the tofu to the side, creating some space on the bottom of your skillet, then add the garlic and ginger to the space you just made. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir to combine the tofu with the garlic and ginger, then pour the almond butter sauce over the tofu. Stir to combine, then let the tofu simmer in the sauce for 1 to 2 minutes, until it thickens a bit and clings to the tofu. You can thin the sauce with a bit of extra water if it becomes too thick.
Remove the skillet from heat. Serve immediately over rice and optionally with veggies, topping each portion with a sprinkle of toasted almonds, fresh cilantro, and sliced scallions.

Notes

Nutrition information does not include accompaniments.

Nutrition

The post Almond Butter Tofu appeared first on 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

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

📖 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

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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

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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

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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

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