Connoisseurus Veg

Sweet Potato Black Bean Soup

Alissa Saenz — Mon, 26 Oct 2026 11:00:00 +0000

This sweet potato black bean soup is made with hearty black beans and tender sweet potatoes simmered in a thick broth infused with zesty spices. It's incredibly satisfying and loaded with flavor. A big bowl of this totally hits the spot on chilly fall evenings!

Who would have guessed that the humble, basic little black bean and one of the sweetest veggies out there could make such an amazing team? It's one of my favorite pairings, and I use it repeatedly with no regrets! Whether it's my sweet potato black bean enchiladas, sweet potato black bean burgers, or black bean sweet potato tostadas, recipes using this combination are always a hit. Today I'm using it again, but keeping things super simple. This sweet potato black bean soup only requires a handful of ingredients and less than an hour of (mostly hands-off!) time, but boy is it good!

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This soup is really easy to make, and the payoff is big! It starts with zesty Southwestern spices. Broth, sweet potato, and beans go in next, and after a bit of simmering you'll blend half the soup for a bowl that's got the perfect balance of thick, rich broth and chunky goodness. Pile some toppings on your bowl if you wish, then dig in! It's a comforting, meal-worthy soup you'll want to make again and again.

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.

Olive oil. Feel free to swap this out with another cooking oil, such as vegetable, canola, or avocado oil.
Onion.
Garlic.
Tomato paste.
Spices. You'll need ground cumin, smoked paprika, and dried oregano.
Vegetable broth.
Black beans. We're using canned black beans to make life easy. If you'd like to use dried beans, make sure you soak and fully cook them first. You'll need about 3 ½ cups of cooked beans.
Sweet potato. I used a red sweet potato, but I see no reason you couldn't use an orange, white, or even purple one (as long as you don't mind purple soup!).
Lime juice. Use freshly squeezed lime juice for the best flavor.
Salt and pepper.
Fresh cilantro. This is an optional topping, but the flavor is perfect for this soup. Feel free to skip it if you prefer.

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. Heat your oil in a large pot, then add diced onion. Cook the onion for about 5 minutes, making sure to give it an occasional stir, until it softens a bit.

Step 2: Add garlic, spices, and tomato paste. Stir in minced garlic, tomato paste, and all of your spices. Sauté the mixture briefly, stirring constantly, until it becomes very fragrant.

Step 3: Simmer. Add the broth, beans, and sweet potato. Turn up the heat and bring the liquid to a boil, then reduce it and let it simmer until the sweet potato is tender.

Step 4: Blend. Just blend about half. An immersion blender is the easiest way to do this, but you could also transfer half of the soup to a regular blender, then return it to the pot.

Step 5: Finish the soup. Take the pot off of heat and add some lime juice, along with salt and pepper to taste.

Step 6: Serve. Your sweet potato black bean soup is done! Ladle it into bowls and optionally sprinkle each with cilantro. Feel free to pile on any additional toppings you like as well!

Variations

Stir-ins. After blending, stir in some greens and simmer the soup until they wilt, or add thawed frozen veggies (corn is great!).
Heat it up. Add a minced jalapeño or some cayenne pepper at the same time as the garlic and spices, or season the finished soup with hot sauce to taste.
Top it. Top your bowls with sliced avocado, shredded vegan cheese, tortilla strips or chips, vegan sour cream or cashew cream. Or get creative and use what you like!

Frequently Asked Questions

Is this soup gluten-free?

Yes! Just make sure your vegetable broth is gluten-free.

Is this soup spicy?

It's very mild. See the "Variations" section above if you'd like to add a little heat.

Do I need to peel the sweet potato?

Nope! But you're welcome to do so if you prefer.

Why is my soup so thick?

Beans and sweet potatoes are both starchy, so they can make for a very thick soup, and the thickness of your batch will vary depending on the brand of beans, the size of your sweet potato, and the heat level you simmer the soup at. If it seems too thick, just thin it with a bit of water.

How should I store leftovers?

Leftover sweet potato black bean soup will keep in an airtight container in the fridge for 3 to 4 days, or in the freezer for about 3 months.

More Bean Soups

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

Sweet Potato Black Bean Soup

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 344kcal

Author Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
3 cups vegetable broth
2 (15 ounce/425 gram) cans black beans, drained and lightly rinsed
1 medium sweet potato (about 1 pound), diced
1 tablespoon lime juice
Salt and pepper, to taste
Chopped fresh cilantro, optional, for serving

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. Cook the onion for about 5 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic, tomato paste, cumin, smoked paprika, and oregano. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the broth, beans, and sweet potato. Raise the heat and bring the mixture to a boil, then reduce the heat to a simmer and let the soup cook for 15 to 20 minutes, stirring occasionally, until the sweet potatoes are very tender.
Remove the pot from heat and blend about half of the soup, either using an immersion blender or by carefully transferring it to a conventional blender. Always use caution when blending hot liquids. You can thin the soup with some water if it seems too thick.
Stir in the lime juice. Season the soup with salt and pepper to taste.
Ladle into bowls and top each one with a sprinkle of fresh cilantro, if desired. Serve.

Nutrition

The post Sweet Potato Black Bean Soup appeared first on Connoisseurus Veg.

Fall Minestrone

Alissa Saenz — Wed, 21 Oct 2026 12:44:30 +0000

This fall minestrone soup starts with a rosemary-infused tomato broth and is packed with tender pasta, kale, hearty beans, and sweet potatoes. It's an extra cozy, comforting spin on the Italian classic that's perfect for chilly autumn days!

First off, I acknowledge that just about any minestrone soup is perfect for fall. I don't care if it's my classic vegan minestrone, my green minestrone, or an old family favorite minestrone. If it's got pasta, vegggies, and beans in piping hot broth, it's going to be really good this time of year.

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But this fall minestrone was created with the season in mind. It takes classic minestrone and adds fall veggies like kale and sweet potatoes, along with savory herbs like rosemary and thyme, for an extra cozy spin that's made for chilly days.

I've been making this one on repeat in recent weeks. Like pretty much any good minestrone, it's hearty but not overly heavy. It's made with tender pasta, creamy cannellini beans, lots of vegetables, and a savory, herb-infused tomato broth, so it has that vibrant, veggie-packed feel, while also being super satisfying. You've also got to love the fact that it's an easy one-pot meal, and the recipe makes a nice big batch, so you'll have leftovers for days and days!

Ingredients You'll Need

Olive oil. Or substitute another high-heat oil you like to use for sautéeing.
Onion.
Carrots.
Celery.
Fennel.
Garlic.
Tomato paste.
Vegetable broth.
Sweet potato. I used a red sweet potato, but orange, yellow, or even purple will work!
Tuscan kale. You can substitute another variety of kale, such as curly or red kale, if you prefer.
Canned diced tomatoes.
Cannellini beans. I love the creamy texture of cannellinis with this soup, but butter beans, chickpeas, kidney beans, and cooked lentils would all work well, too.
Fresh rosemary. Stick with fresh here. It has the best flavor, and allows you to just drop an entire sprig in the pot.
Dried thyme. With this one I use dried for convenience. If you prefer fresh, go for it! You'll need to triple the amount.
Small pasta shells. Or use whatever small pasta shape you have on hand — orzo, ditalini, and elbow macaroni will all work. Cooking times will vary, so keep an eye on it while it simmers.
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 veggies. Heat your oil in a large pot, then add diced onion, sliced carrots, diced celery, and fennel. Cook the mixture for about 10 minutes, stirring here and there, until everything begins to soften a bit.

Step 2: Add tomato paste and garlic. Stir both ingredients in, then continue to cook the mixture for about a minute, until the garlic starts to smell heavenly. Stir constantly to prevent burning.

Step 3: Add the broth and veggies. Stir in the broth, sweet potato, kale, tomatoes, cannellini beans, rosemary, and thyme. Turn up the heat and bring the soup to a boil, then lower the heat and let it simmer for about 10 minutes.

Step 4: Add the pasta. Stir in the pasta and let the soup continue to simmer for another 10 to 15 minutes, until the pasta and sweet potato are tender. Give it a stir every so often while it cooks.

Step 5: Finish the soup. Take the pot off of heat, remove the rosemary sprig, taste the soup and give it a little salt and pepper if needed.

Step 6: Serve. Your fall minestrone is ready to enjoy! Ladle it into bowls and optionally top each one with some vegan Parm and/or a sprinkle of fresh parsley.

Variations

Make it creamy. Stir a little cashew cream, coconut milk, or vegan heavy cream alternative in at the end.
Veggie swaps. Replace the kale with another leafy green, such as spinach, chard, or collard greens. Keep in mind that most of these will need less cook time than the kale, so add them later on. The sweet potato can be replaced with a regular baking potato, winter squash, turnips, or rutabaga.
Tortellini minestrone. Replace the dried pasta with vegan tortellini for an extra indulgent soup. They'll cook faster than dried pasta.

Frequently Asked Questions

Can this soup be made gluten-free?

Yep! Use your favorite gluten-free pasta and you'll be set.

How do I keep the pasta from getting mushy?

Just cook it until al dente. Alternatively, if you want to avoid mushy pasta even in the leftovers, reduce the amount of broth by 1 cup and cook the pasta separately, then add it to each bowl when serving.

How should I store leftovers?

Leftover fall minestrone will keep in an airtight container in the fridge for about 3 days. The beans and pasta will continue to soak up broth as it sits, so you may need to add some when reheating the soup.

Is this soup freezer-friendly?

It is! It'll keep in an airtight container in the freezer for up to 3 months.

More Fall Soups

📖 Recipe

Fall Minestrone

Course Soup

Cuisine American, Italian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 168kcal

Author Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, sliced
2 medium celery stalks, diced
1 small fennel bulb, diced (about 1 ½ cups)
4 garlic cloves, minced
2 tablespoons tomato paste
8 cups vegetable broth
1 medium sweet potato (about 12 ounces), diced
1 small bunch Tuscan kale, stems removed and leaves roughly chopped
1 (15 ounce/425 gram) can diced tomatoes
1 (15 ounce/425 gram) can cannellini beans
1 rosemary sprig (about 4-inches)
1 teaspoon dried thyme
½ cup dried small pasta shells (or small pasta of choice)
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, celery, and fennel. Cook the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
Stir in the garlic and tomato paste. Cook the mixture for about 1 minute, until the garlic becomes very fragrant and the paste darkens slightly, stirring constantly.
Stir in the broth, sweet potato, kale, tomatoes, cannellini beans, rosemary, and thyme. Raise the heat and bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
Stir in the pasta. Let the soup continue to simmer until the pasta and sweet potato are tender, 10 to 15 minutes, stirring occasionally.
Remove the pot from heat and remove the rosemary sprig. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Nutrition

The post Fall Minestrone appeared first on Connoisseurus Veg.

Vegan Brown Butter Pasta with Fried Sage & Pecans

Alissa Saenz — Mon, 19 Oct 2026 13:04:00 +0000

This vegan brown butter pasta is tossed in a rich, nutty dairy-free sauce with crunchy pecans and tender broccolini. It’s super easy to throw together with minimal prep, but oh-so-comforting and satisfying!

My favorite type of recipe is this: feels luxuriously delicious, tastes like it came from a fancy restaurant, but is stupidly simple to throw together. And I noticed something recently — those kinds of recipes often involve pasta. You'd never guess how easy dishes like my cherry tomato pasta, vegan cacio e pepe, and truffle marinara pasta are. They all scream "fancy!"

Vegan brown butter pasta is a new one for me. This dish barely requires a cutting board, but the flavor, textures, and overall vibe make it feel like a seriously special dinner.

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Vegan brown butter was the challenge in creating this one. Vegan butter doesn't contain the proteins that help conventional butter brown, so we need to improvise. That's where pecans come in — they infuse the melted vegan butter with nutty flavor, while a touch of miso paste adds savory notes, making it taste like brown butter (even if you're not actually browning it!).

I've paired my brown butter pasta with earthy fried sage, and I threw the pecans I used to create the brown butter right in with everything. A little seared broccolini balances out the richness, and you'll end up with a seriously comforting meal that might just turn into a weeknight staple in your home.

Ingredients You'll Need

Broccolini. This is a cross between conventional and Chinese broccoli. It looks like broccoli with long, thin stems and is a touch sweeter than traditional broccoli. If your store doesn't carry it, try regular broccoli, kale, or asparagus as an alternative.
Ziti pasta. You can absolutely swap this out with another pasta shape.
Chopped pecans.
Vegan butter. Most grocery stores carry this in the refrigerated section, near the regular butter.
Fresh sage.
White miso. Look for this in the refrigerated section or international aisle of the grocery store. Another variety of miso, like red or yellow, can be substituted, though the flavor will vary a bit.
Olive oil.
Salt and pepper.
Vegan Parmesan cheese. This is optional, but a delicious addition. Use store-bought or try my homemade vegan Parmesan cheese.

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: Blanch the broccolini and cook the pasta. You'll be using the same pot of salted boiling water for both steps. First, blanch the broccolini for about a minute, take it out of the pot with tongs, then boil the pasta. Be sure to reserve about ½ cup of the pasta cooking water before you drain it.

Step 3: Toast the nuts. Heat up a large pot, then add chopped pecans in an even layer. Toast them briefly, until they darken slightly and smell deliciously nutty. Remove them from the pot.

Step 4: Fry the sage. Melt your vegan butter in the pot, then add your sage leaves. Fry them for about 2 minutes, until they become crispy and darken a bit. Be careful not to let them burn. Remove them from the pot, but leave the butter.

Tip: This recipe requires a lot of moving things in and out of the same pot. Have some plates and a small bowl set out in advance for when you need to remove ingredients.

Step 5: Brown the butter. You're not actually browning it. You're infusing it. Remove the pot from the heat, let the butter stop sizzling, then add the nuts back to the pot. Let them sit for 5 minutes. Next, add even more flavor — combine some of your pasta water with miso paste, then stir it in. Pour the mixture into a bowl.

Step 6: Sear the broccolini. Return the pot to heat, add a bit of olive oil, then add your blanched broccolini stalks. Cook them briefly over medium-high heat, until they just start to brown. Sprinkle them with some salt and pepper, then remove them from the pot.

Tip: Don't expect your butter to actually turn brown. This recipe goes for the flavor of brown butter, by infusing it with pecans and miso, but we're not actually altering the color.

Step 7: Finish the pasta. Return the pasta to the pot, along with your brown butter pecan mixture, and heat everything up briefly. Add a bit of your pasta cooking water if it seems dry.

Steps 8 & 9: Finish and serve. Give the pasta a sprinkle with salt and pepper, then divide it into portions and top each one with fried sage leaves, broccolini, and, optionally, some vegan Parm.

Tip: Want to use my vegan brown butter for another recipe? Do it! You can skip the sage for most recipes. Just infuse the nuts and add the miso.

Variations

Brown butter gnocchi. Replace the pasta with a pound of shelf-stable gnocchi.
Veggie swaps. Try Brussels sprouts, broccoli, asparagus, green beans, kale, or spinach.
Add protein. Baked tofu, sautéed seitan, or vegan sausage would round out this meal beautifully.
Swap the nuts. Walnuts or hazelnuts would be great choices.

Frequently Asked Questions

Can this recipe be made gluten-free?

Yep! Use your favorite gluten-free pasta and make sure your miso paste is certified gluten-free.

Can this recipe be made nut-free?

Possibly, but I haven't tried. You could try substituting sunflower seeds or pepitas for the nuts. The flavor will be different, and I'm honestly not sure how close it will be to brown butter, but I'm pretty sure it will at least be tasty!

Can I use dried sage?

Unfortunately, no. You'll need whole, fresh sage leaves for frying.

How should I store my leftovers?

Leftover vegan brown butter pasta will keep in an airtight container in the fridge for 3 to 4 days. Add a splash of water when you reheat it if it seems dry.

More Vegan Pasta Recipes

📖 Recipe

Vegan Brown Butter Pasta with Fried Sage & Pecans

Course Entrees, Main

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 615kcal

Author Alissa Saenz

Ingredients

12 ounces broccolini, stems trimmed (Note 1)
12 ounces dried ziti pasta (or pasta of choice)
½ cup chopped pecans
½ cup vegan butter
25 fresh sage leaves (about 1 large bunch)
1 teaspoon white miso paste
1 teaspoon olive oil
Salt and pepper, to taste
Vegan Parmesan cheese, for serving (optional)

US Customary - Metric

Instructions

Place a large pot of salted water over high heat. Once the water comes to a boil, add the broccolini. Boil the broccolini for about 1 minute, until the pieces become slightly tender and bright green. Remove the broccolini from the pot using tongs, and transfer the pieces to a plate. Set them aside for now.
Add the pasta to the water and cook it according to the package directions, until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta into a colander when done.
While the pasta cooks, place a large, wide-bottomed pot over medium heat. Give the pot a minute to heat up, then add the pecans. Toast the pecans until they begin to darken and smell nutty, stirring occasionally, about 2 minutes. Remove the nuts from the pot and transfer them to a plate or bowl.
Add the vegan butter to the pot. Melt the butter completely, then add the sage leaves, arranging them in an even layer. Let the leaves sizzle in the butter for about 2 minutes, until they darken and crisp up. Remove the sage leaves from the pot, leaving the melted butter. Arrange the leaves on a plate.
Remove the pot from heat. Once the butter stops sizzling, stir in the pecans. Let the pecans sit in the hot melted butter for about 5 minutes to infuse it with their flavor. In the meantime, whisk 1 tablespoon of your pasta water together with the miso paste. After the nuts have infused the butter for 5 minutes, stir the miso mixture into the melted butter. Pour the nuts and butter into a bowl.
Place the pot over medium-high heat, then add the olive oil. Give the olive oil a minute to heat up, then add the broccolini, arranging the pieces in an even layer. Sear the broccolini for 1 to 2 minutes on each side, until lightly browned. Sprinkle the pieces with salt and pepper, then remove them from the pot and transfer them to a plate.
Add the pasta to the pot, then pour the pecans and butter over the pasta. Toss everything to combine and coat the pasta in the butter, and just cook everything until heated through. Add a splash of your reserved pasta water if the pasta seems dry.
Remove the pot from heat and season the pasta with salt and pepper to taste.
To serve, divide the pasta among plates or bowls, topping each portion with the fried sage leaves, broccolini, and optionally some vegan Parmesan cheese. Enjoy!

Notes

Trim off only the tough, woody ends of the stems. The tender stems are edible.

Nutrition

The post Vegan Brown Butter Pasta with Fried Sage & Pecans appeared first on Connoisseurus Veg.

Pumpkin Pie Bars with Pecan Crumb Topping

Alissa Saenz — Fri, 16 Oct 2026 11:00:00 +0000

These pumpkin pie bars are the best way to get your pumpkin pie fix — in snackable form and covered with buttery pecan crumb topping! They're delicious, simple to make, and perfect for everything from fall brunches to holiday dinners to midday treats.

Serious question: are you team vegan pumpkin pie or team vegan pecan pie? Or maybe you're not even a pie person, and prefer to wrap up your holiday dinners with something different, like dessert bars or vegan coffee cake. Well, I have good news for everyone, regardless of how you answered, because today's recipe has all the best parts of those desserts! These pumpkin pie bars start with a simple press-in crust covered with creamy pumpkin pie filling, which is then topped with pecan crumble.

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There's something else to love about these bars, too. They're one of those desserts that totally work for a special dinner, but are equally appropriate for random daytime snacking, maybe even straight from the pan.

And these bars are easy! If you hate making pie crust, no worries — this one involves no rolling, chilling or cursing. The filling whips up in minutes, and so does the topping. You'll end up with layer upon layer of warmly spiced goodness that's way better than the sum of its parts.

Ingredients You'll Need

Flour. I've only tested this recipe with all-purpose wheat flour, so that's what I recommend using.
Brown sugar. Stick with organic brown sugar, as conventional brown sugar is often processed with animal bone char.
Spices. You'll just need ground cinnamon and pumpkin pie spice.
Salt.
Vegan butter. Look for this in the refrigerated section of the grocery store, near the regular butter.
Pecans.
Sugar. Make sure this is also organic, for the same reason as the brown sugar.
Vanilla extract.
Pumpkin puree. Make sure you're using pumpkin puree, and not pumpkin pie filling, which includes a bunch of extra ingredients you don't need.
Coconut milk. Stick with coconut milk from a can, and not the kind sold in cartons for drinking, which is heavily watered down.
Cornstarch. This is your egg substitute that helps the filling set, so don't skip it!

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: Prepare. Start by preheating your oven to 350°F.

Step 2: Make the topping. Start by stirring flour, brown sugar, cinnamon, and salt together, then add sliced cold vegan butter. Cut it in with a fork or pastry cutter until it looks like coarse crumbs. Stir in the pecans. Stick the bowl in the fridge to chill while you make the crust.

Step 3: Make the crust. Stir some flour, sugar, and salt together, then add melted vegan butter and vanilla. Mix everything just until a sticky dough forms.

Steps 4-6: Press, bake, and cool. Press your crust dough into a 9 x 13 inch pan, getting it nice and even, then pop it into the oven to bake for 18 to 20 minutes. Place it on a cooling rack when it's done.

Step 7: Make the filling. Beat the pumpkin puree, coconut milk, sugar, brown sugar, cornstarch, pumpkin pie spice, cinnamon, vanilla and salt together with an electric mixer.

Step 8: Spread the filling. Get it in an even layer over the crust. It's fine if the crust is still warm!

Step 9: Top it. Sprinkle the topping in a nice even layer over the pumpkin filling.

Step 10: Bake. Back into the oven! Bake the bars for about 45 minutes. The center may be a tad wobbly, but there shouldn't be any serious sloshing when they're done. Place the pan on a cooling rack and let them cool completely.

Step 11: Serve. You can slice your bars as soon as they're cool, or chill them for later.

Variations

Nut swaps. The pecans can be replaced with other nuts, like walnuts or hazelnuts.
Spice variations. Play around with different combinations of cinnamon, ginger, nutmeg, cloves, allspice, cardamom, and even black pepper.
Skip the crumb topping. And just enjoy them as basic pumpkin pie bars. They may require a bit less time in the oven, so keep an eye on them.
Icing drizzle. Combine a cup of organic powdered sugar with 2 tablespoons of non-dairy milk and a teaspoon of vanilla extract, then drizzle it over the topping once the bars have cooled.

Frequently Asked Questions

Can this recipe be made gluten-free?

Probably, but I haven't tried. If you'd like to take a crack at it, an all-purpose gluten-free flour blend would be your best bet.

Can I make this recipe with fresh pumpkin?

You can, if you're comfortable cooking and pureeing it yourself first. Make sure the puree is thick, well-drained, and similar in consistency to canned pumpkin. From there it's a direct substitution.

Can I make this recipe as a pumpkin pie?

You'd be better off just making my vegan pumpkin pie recipe and adding a half batch of the topping. It may need a bit longer in the oven.

How should I store my bars and how long will they keep?

Your vegan pumpkin pie bars will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months.

More Vegan Dessert Bars

📖 Recipe

Pumpkin Pie Bars with Pecan Crumb Topping

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 475kcal

Author Alissa Saenz

Ingredients

For the Topping

1 cup all-purpose flour
⅓ cup organic brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup vegan butter, chilled
¾ cup chopped pecans

For the Crust

2 cups all-purpose flour
¼ cup organic granulated sugar
½ teaspoon salt
10 tablespoons vegan butter, melted
1 teaspoon vanilla extract

For the Filling

2 (15 ounce/425 gram) cans pumpkin puree
1 cup full-fat coconut milk
⅔ cup organic granulated sugar
⅔ cup organic brown sugar
½ cup cornstarch
1 ½ tablespoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350°F.
To make the topping, first stir the flour, sugar, cinnamon, and salt together in a medium bowl. Cut the chilled vegan butter into slices and add it to the bowl, then use a pastry cutter or fork to cut the butter into the flour mixture, until the mixture resembles coarse crumbs. Stir in the pecans. Place the topping in the fridge to chill while you make the crust and filling.
To make the crust, stir together the flour, sugar, and salt in a large mixing bowl. Add the melted vegan butter and vanilla. Stir until a dough forms.
Press the mixture in an even layer into the bottom of a 9 x 13 inch baking pan.
Bake the crust until it's slightly puffy and darkened around the edges, 18 to 20 minutes.
Place the pan on a cooling rack when it comes out of the oven.
While the crust cools, make the filling. Place all of the filling ingredients into a large mixing bowl, then beat them together with an electric mixer at high speed, until blended and creamy, about 1 minute.
Spread the filling evenly over the crust (it's okay if it's still warm).
Sprinkle the topping evenly over the filling.
Bake the bars for about 45 minutes, or until the filling feels partially set but just a touch wobbly in the middle.
Let the bars cool completely. Slice and serve immediately, or chill for later.

Nutrition

The post Pumpkin Pie Bars with Pecan Crumb Topping appeared first on Connoisseurus Veg.

Kale Chili

Alissa Saenz — Mon, 12 Oct 2026 11:00:00 +0000

Ready for the healthy upgrade you didn't know your chili needed? It's kale! Kale adds great texture and earthy flavor that pair perfectly with smoky spices, tender beans, and that thick tomato base.

Kale is my new favorite addition to chili, and quite frankly, it has nothing to do with making the chili healthier or adding "sneaky" veggies. Any nutritional benefit is just a bonus. The kale is absolutely not hiding in here — it's front and center and delicious! If you're a kale lover who goes crazy for dishes like my Tuscan kale soup, creamy kale curry, and kale pasta, then this kale chili is for you!

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You can really throw kale into almost any of my chili recipes and it'll be good, but this particular chili is crafted around it. I tweaked the spices to make the flavor extra smoky, using both smoked paprika and chipotle chili powder, plus fire roasted tomatoes. And then there's a surprise ingredient you might never detect, but it makes the chili extra rich and intense — cocoa powder! (Trust me on this one.)

The result is a rich, smoky chili that's perfect for the earthy flavor andl texture of kale. And it's a super simple one-pot deal!

Ingredients You'll Need

Vegetable oil. Any high-heat oil you like to cook with is fine. Olive, canola, coconut, and corn oil will all work.
Onion.
Bell peppers. The recipe calls for one red and one green. Feel free to switch that up with other colors, keeping in mind that the flavor will vary.
Tomato paste.
Garlic.
Cocoa powder. Say what?! Yes, we're putting chocolate in chili. You won't detect the taste as chocolate, but it will enhance the rich, smoky flavor of the chili base.
Spices. You'll need a blend of chili powder, cumin, smoked paprika, and chipotle chili powder.
Water.
Fire roasted tomatoes. Regular diced tomatoes can be substituted, but the chili will be less smoky.
Beans. The recipe calls for a can of red kidney beans and a can of black beans, but you're welcome to swap them out with whatever you have in the pantry, such as pinto beans, cannellini beans, chickpeas, or lentils.
Salt.
Kale. I use curly kale for this recipe, because it's readily available. Other varieties like red kale or Tuscan kale will work just fine.
Black pepper.

Tip: Don't forget the toppings! This chili is great with sliced avocado, chopped scallions, cilantro, chives, vegan cheese, guacamole, vegan sour cream, or cashew cream.

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 vegetables. Heat your oil in a large pot, then add diced onion and bell peppers. Cook the mixture for about 10 minutes to start softening them up.

Step 2: Cook the tomato paste. Add it to the pot and cook it for about 2 minutes, until it darkens a bit. Stir the entire time to prevent burning.

Step 3: Cook garlic and spices. Add minced garlic, cocoa powder, and all of your spices. Cook the mixture for about a minute, until the garlic and spices become very fragrant. Stir constantly.

Step 4: Simmer. Stir in the water, tomatoes, beans, and salt. Crank up the heat and bring everything to a boil, then reduce the heat and let the mixture simmer for about 15 minutes.

Step 5: Add the kale. It'll seem like a lot of kale, but it will cook down. Add a handful at a time, stir it in, then add more. Once it's all in, let the chili simmer for about 15 minutes.

Step 6: Finish the chili. Take the pot off of heat, season the chili with additional salt to taste and some black pepper, and adjust any other seasonings to suit your preference.

Step 7: Serve. Your kale chili is done! Ladle it into bowls, pile on the toppings, and dig in! This chili is perfect with some vegan cornbread or vegan corn muffins.

Frequently Asked Questions

Is this chili gluten-free?

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

Is this chili spicy?

It's spicy in the sense that it's flavorful and includes lots of spices, but it's not hot. If you'd like some heat, add cayenne pepper or your favorite hot sauce to taste.

Does this chili taste like chocolate?

Nope! The cocoa enhances the flavor, but it's super subtle and you won't even know it's in there. You might just decide you love it so much that you start adding cocoa to all of your chili recipes!

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

Leftover kale chili will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months.

More Vegan Chili Recipes

📖 Recipe

Kale Chili

Ready for the healthy upgrade you didn't know your chili needed? It's kale! Kale adds great texture and earthy flavor that pair perfectly with smoky spices, tender beans, and that thick tomato base.

Course Entree, Main, Stew

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 277kcal

Author Alissa Saenz

Ingredients

2 tablespoons vegetable oil
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 tablespoons tomato paste
5 garlic cloves, minced
1 ½ tablespoons unsweetened cocoa powder
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
2 cups water
2 (15 ounce/425 gram) cans fire roasted tomatoes
1 (15 ounce/425 gram) can red kidney beans, drained and rinsed
1 (15 ounce/425 gram) can black beans, drained and rinsed
1 teaspoon salt, plus more to taste
1 pound curly kale (about 1 large bunch), stems removed and leaves roughly chopped
Black 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 and both bell peppers. Cook the mixture for about 10 minutes, stirring occasionally, until the veggies begin to soften up.
Stir in the tomato paste and cook it with the veggies for about 2 minutes, stirring constantly, until it just begins to darken.
Stir in the garlic, cocoa, chili powder, cumin, smoked paprika, and chipotle chili powder. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the water, tomatoes, kidney beans, black beans, and salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to low and let the chili simmer for 15 minutes, until slightly thickened.
Stir in the kale, adding a handful at a time then stirring it in before adding more. Once all of the kale has been added, bring the chili back to a simmer and cook it for about 15 minutes more, until the kale is tender and the chili has thickened, stirring occasionally. Add a splash of water if the chili gets too thick at any point.
Remove the pot from heat and season the chili with additional salt to taste and black pepper.
Ladle into bowls and serve.

Nutrition

The post Kale Chili appeared first on Connoisseurus Veg.

Apple Cider Doughnut Cake

Alissa Saenz — Wed, 07 Oct 2026 11:00:00 +0000

My apple cider doughnut cake is moist, lightly spiced, and covered in a sweet cinnamon sugar topping. It tastes just like an apple cider doughnut… in sliceable, shareable form!

Favorite fall treat? Apple cider doughnuts are definitely a top one for me. I could eat a whole batch. What I'd really love, though, is a giant apple cider doughnut. So one day I was like, "Hey, why not do that, in a bundt pan?" And apple cider doughnut cake was born.

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Okay, that was a total lie, but it's kind of fun to fantasize about eating this whole beautiful cake, isn't it?

Apple cider doughnut cake is a thing. I didn't come up with it — I just made it vegan. I love apple cider doughnuts, and I can't resist a good bundt cake. Whether it's my vegan rum cake, vegan lemon cake, vegan blueberry cake, or vegan applesauce cake (another fall favorite!), there's just something about that beautiful shape that's so enticing. Probably the fact that it looks like a big doughnut…

But the appeal of this one doesn't stop at the shape. It's full of classic spiced apple cider flavor, super moist, and covered in that sweet cinnamon sugar topping that you just can't get enough of. It tastes like fall and will absolutely make your home smell like fall while it bakes. It's the perfect treat to enjoy with a big cup of coffee for dessert — or, let's be real, breakfast. I won't tell.

Ingredients You'll Need

Flour. We're using all-purpose wheat flour (also known as white flour), which is the only variety I've tested the recipe with, so it's the only type I can promise will work.
Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar is sometimes processed with animal bone char.
Baking soda.
Spices. You'll need cinnamon, ginger, cloves, and nutmeg.
Salt.
Apple cider. Make sure you're using apple cider, and not apple cider vinegar. In some regions it's called cloudy apple juice. Confused? Make sure you're buying a beverage and not something from the salad dressing aisle.
Vegetable oil. Any neutral baking oil will work, such as canola oil, corn oil, or melted coconut oil.
Applesauce.
Vanilla extract.
Vegan butter. Most grocery stores carry this in the refrigerated section, 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!

Steps 1 & 2: Prepare. Start by preheating your oven to 350°F. Grease a 10-inch bundt pan, then flour it.

Step 3: Mix dry ingredients. Whisk the flour, sugar, baking soda, spices, and salt together in a nice big bowl.

Step 4: Mix wet ingredients. Stir the apple cider, oil, applesauce, and vanilla together in a separate container.

Step 5: Mix the batter. Add the wet ingredients to the dry, then beat everything together with an electric mixer. Just mix until the batter is smooth.

Step 6: Pour and bake. Pour the batter into your greased and floured pan, then bake the cake for about 40 to 45 minutes. A toothpick will come out clean when it's done.

Steps 7 & 8: Cool then remove. Let the cake cool completely in the pan on a cooling rack, then run a knife along the edges to loosen it before inverting it on a plate.

Steps 9 & 10: Top it. Brush the outside of the cake with melted vegan butter, then sprinkle it with a mix of cinnamon and sugar.

Step 11: Serve. Your apple cider doughnut cake is ready! Slice it up and enjoy!

Variations

Add spices. Additional warming spices like cardamom, allspice, and even black pepper would work in this cake. Get creative, but start conservative, as these spices are potent!
Drizzle with glaze. Make a glaze by stirring together 1 cup of powdered sugar, 2 tablespoons non-dairy milk, and a teaspoon of vanilla. Drizzle the cake instead of or in addition to coating it with cinnamon sugar.
Powdered sugar coating. Replace the cinnamon sugar with powdered sugar, or, better yet, cinnamon powdered sugar by mixing 1 cup powdered sugar with 1 tablespoon ground cinnamon.
Stir-ins. Add chopped nuts, diced apple, or dried fruit such as raisins to the batter.

Frequently Asked Questions

Can this cake be made gluten-free?

I'm not sure. If you'd like to try it, an all-purpose gluten-free flour blend would be the safest option, but I haven't tested this myself.

My cake doesn't want to come out of the pan. Help!

Keep running a knife around the edges, both inner and outer, loosening as you go. Be patient, and gently pry the cake out when it starts to feel loose. I also have better luck when I grease my bundt pan with vegetable shortening, as opposed to cooking spray, so consider using that for your next cake.

Can I use apple juice instead of apple cider?

I haven't tried this, but generally a mix of apple juice and applesauce is the best substitute for cider. Use ¾ cup of apple juice and an additional ¼ cup of applesauce.

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

Store your apple cider doughnut cake in an airtight container, such as a cake keeper, at room temperature for up to a day, in the fridge for up to 5 days, or in the freezer for up to 3 months.

More Apple Desserts

📖 Recipe

Apple Cider Doughnut Cake

My apple cider doughnut cake is moist, lightly spiced, and covered in a sweet cinnamon sugar topping. It tastes just like an apple cider doughnut… in sliceable, shareable form!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 426kcal

Author Alissa Saenz

Ingredients

2 ¾ cups all-purpose flour
1 ½ cups organic granulated sugar
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ teaspoon salt
1 cup apple cider (not apple cider vinegar - Note 1)
¾ cup vegetable oil
½ cup applesauce
1 tablespoon vanilla extract

For Topping

1 cup organic granulated sugar
1 tablespoon ground cinnamon
3 tablespoons vegan butter, melted

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Grease and flour the inside of a 10-inch bundt pan.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
In a separate container such as a large liquid measuring cup, stir together the apple cider, oil, applesauce, and vanilla extract.
Pour the apple cider mixture into the bowl with the flour mixture, then beat everything together using an electric mixer on high speed for about 1 minute, until the batter is smooth.
Pour the batter into the prepared pan. Bake the cake for 40 to 45 minutes, until a toothpick inserted into the cake comes out clean.
Place the pan on a cooling rack and let the cake cool completely in the pan.
Once the cake has cooled, gently run a knife around the edges, then invert it onto a plate to remove it from the pan (Note 2).
Stir the sugar and cinnamon for the topping together in a small bowl.
Brush the cake with the melted butter, then sprinkle it with the cinnamon sugar.
Slice and serve.

Notes

Apple cider is called cloudy apple juice in some regions. Make sure you're buying a beverage and not a type of vinegar.
Give the knife another pass if the cake is stubborn. Keep at it and use the knife to gently pry the cake from the pan.

Nutrition

The post Apple Cider Doughnut Cake appeared first on Connoisseurus Veg.

Tempura Pumpkin Sushi

Alissa Saenz — Wed, 07 Oct 2026 11:00:00 +0000

This pumpkin sushi is made with sweet, crispy crusted pieces of winter squash tucked inside rolls of nori and rice, then finished with a tangy vegan "eel" sauce. It's a fun, decadent homemade sushi roll that's perfect for fall!

I love vegan sushi, but when I eat sushi, I eat serious sushi. Yes, basic veggie sushi is nice, but, especially if I'm going to the trouble of making homemade sushi, I want something really special. I'm talking decadence! Think peanut avocado sushi, cream cheese veggie sushi, or smoked tofu sushi. These rolls will not leave you hungry, and OMG are they tasty.

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But my favorite sushi roll to order at a restaurant has always been tempura pumpkin sushi. Have you had it? These rolls are stuffed with sweet winter squash covered in crispy tempura batter and served with eel sauce (which is often accidentally vegan!). It's about as delicious and satisfying as sushi gets, and I had to come up with a recipe so I could make it at home.

This vegan pumpkin sushi works with most types of sweet winter squash, so it's perfect for the cooler months of the year. You'll be dipping strips of the squash in tempura batter (adapted from my vegetable tempura recipe), then frying them until golden and crispy, and wrapping it all in sushi rice and nori. It's exactly what you need on those occasions when you're craving sushi and comfort food.

Ingredients You'll Need

Sushi rice. Stick with sushi rice rather than any old variety of rice for this recipe. It's super sticky and has a short grain, so it's perfect for shaping and holding together sushi rolls.
Rice vinegar. You can find this in the international section of the grocery store.
Salt.
Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar may be processed with animal bone char.
Soy sauce. Tamari and liquid aminos will both work as substitutes.
Brown sugar. This should also be organic.
Mirin. This is a cooking wine you can find in the international section of most grocery stores.
Cornstarch.
Toasted sesame oil. This is a flavoring oil — not a cooking oil. Look for it in the international aisle.
Vegetable oil. Any high-heat oil you normally use for frying is good here — peanut oil, corn oil, and canola oil are all fine options.
Winter squash. I generally use butternut squash for my pumpkin rolls, but acorn, kabocha, and delicata are also great options. Sugar pumpkin will work, but it won't be as sweet or dense as the other options.
Flour. I've only tested the recipe with all-purpose wheat flour (also known as white flour), so that's your best bet for success!
Beer or seltzer water. I love making my tempura with beer, which adds a savory, slightly bitter flavor. But seltzer water is totally fine if that's what you've got.
Baking powder. You only need this if you're going with seltzer water.
Nori.
Accompaniments. You'll want to grab some toasted sesame seeds, pickled ginger, and wasabi paste from the international aisle 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: Soak the rice. Place it in a saucepan and cover it with water. Let it sit for about 20 minutes, then drain and rinse it. Return it to the pot.

Step 2: Cook the rice. Add water to the pot, along with rice vinegar, salt, and sugar. Place it over high heat, get the water boiling, then reduce the heat and let it simmer until the water is absorbed. Leave the lid on the pot for about 10 minutes when it's done, then fluff it with a fork.

Steps 3 & 4: Make the sauce. Combine your soy sauce, brown sugar, and mirin in a small pot, place it over medium heat, and bring it to a simmer. Let it cook at a low simmer for five minutes, while you mix some cold water and cornstarch. Add the mixture to the sauce, let it thicken, then take it off of heat and add the sesame oil.

Step 5: Heat your oil. Place about 2 inches of oil into a large pot, and set it over medium heat. Let it heat up while you begin preparing the fillings. You'll want it to get to about 350°F.

Step 6: Precook the squash. Cut the squash into small baton-shaped pieces, arrange them on a microwave-safe plate, cover it with a damp paper towel, then zap them for about 3 minutes. You just want to start softening them up.

Steps 7 & 8: Prepare dipping stations. Place some flour in one bowl, and in a second bowl, whisk together flour, cornstarch, salt, and either ale or seltzer water. If you go with seltzer water, you'll also need some baking powder.

Step 9: Fry the squash. Start by dredging a few pieces in the flour you just added to the bowl, then dip them in the batter, and transfer them to the hot oil. Fry your squash in batches, being careful not to crowd the pot. Once they're golden brown, place them on a wire rack to drain.

Steps 10 & 11: Prepare to roll. Cover your bamboo mat with plastic, then place a sheet of nori over the mat. Spread rice in a thin layer on the nori, wetting your hands to keep the rice from sticking.

Steps 12-16: Fill and roll. Flip your rice covered nori, then arrange the squash in a strip, about an inch from the edge. Roll it up tightly. Slice it into 8 pieces, then repeat the process to make 3 more rolls.

Tip: This short video demonstrates the process for rolling uramaki, also known as an inside out sushi roll. If you're not feeling that today, try making this recipe as maki (nori on the outside), which you can see demonstrated in this video.

Step 17: Finish and serve. Sprinkle your rolls with sesame seeds, then serve them with your vegan eel sauce, pickled ginger, and wasabi.

Variations

Add to the filling. Tempura-fried squash goes great with chives, avocado, vegan cream cheese, pickled carrots, daikon, or cucumber. Or get creative and try your own additions!
Crunchy topping. Sprinkle the finished rolls with crushed tempura bits or fried onions for some extra crunch.
Quinoa sushi. Replace up to half the sushi rice with cooked quinoa.

Frequently Asked Questions

Can this recipe be made gluten-free?

I haven't tried making this recipe with gluten-free flour, so I'm not sure. If you'd like to try it, I think an all-purpose gluten-free flour blend would be your best bet. You'll also need to make sure your beer is gluten-free (or stick with seltzer), and replace the soy sauce with gluten-free tamari.

Can I make this recipe without frying?

Yes, but I recommend skipping the tempura if you'd like to bake it. Simply roast the squash instead. You can follow the basic method in my roasted sweet potato sushi recipe.

Can I use brown rice?

Yes, but make sure it's brown sushi rice. You may need to alter the cooking method a bit — refer to the package instructions.

How should I store leftover pumpkin sushi?

Pumpkin sushi is best served the day it's made, but if you do have leftovers, they'll keep in an airtight container in the fridge for up to three days.

What to Serve with Pumpkin Sushi

📖 Recipe

Tempura Pumpkin Sushi

Course Entree

Cuisine American, Japanese

Prep Time 20

Cook Time 35

Soak Time 20

Total Time 1 15

Servings

Calories 652kcal

Author Alissa Saenz

Equipment

Ingredients

For the Rice

1 ⅓ cups sushi rice
1 ½ cups water, plus more for soaking
2 tablespoons rice vinegar
1 ½ teaspoons salt
1 teaspoon organic granulated sugar

For the Vegan Eel Sauce

¼ cup soy sauce
¼ cup organic brown sugar
¼ cup mirin
1 ½ tablespoons cold water
2 teaspoons cornstarch
1 teaspoon toasted sesame oil

For the Filling

Vegetable oil
12 ounces winter squash (such as butternut, kabocha, delicata, or acorn), cut into ¼ to ½ inch thick batons
½ cup all-purpose flour

For the Tempura Batter

½ cup all-purpose flour
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon baking powder (only use if you're making the batter with seltzer — do not use with beer)
¾ cup vegan ale or plain seltzer water, chilled

For Rolling

4 nori sheets

For Serving

Toasted sesame seeds
Pickled ginger
Wasabi paste

US Customary - Metric

Instructions

Place the rice into a medium saucepan and cover it with cold water. Let it sit for 20 minutes, then drain the water and return the rice to the pot.
Add the 1 ½ cups of water, rice vinegar, salt, and sugar. Stir, then set the pot over medium heat. Bring the water to a boil, cover the pot, and reduce the heat to a low simmer. Let the rice simmer for about 20 minutes, until the liquid is all absorbed. Turn off the heat and let the pot sit covered for 10 minutes. Uncover the pot and fluff the rice with a fork.
Make the sauce while the rice cooks. Stir the soy sauce, brown sugar, and mirin together in a small saucepan. Set it over medium heat and bring the mixture to a simmer. Reduce the heat and let it cook at a low simmer for about 5 minutes.
While the mixture simmers, stir the cold water and cornstarch together in a small container. After the sauce has simmered for 5 minutes, stir in the cornstarch mixture and bring the mixture back to a simmer. Once it starts to simmer, it should thicken slightly. Remove it from the heat, then stir in the sesame oil. Let the sauce cool.
Place about 2 inches of oil into a large pot and set it over medium heat.
While the oil heats up, place the squash batons onto a microwave-safe plate and cover them with a damp paper towel. Microwave the squash for about 3 minutes, until the pieces are just beginning to soften up. Be careful when removing the paper towel, as the squash will release hot steam.
Place the ½ cup of flour into a small bowl.
In a second bowl, whisk together the batter ingredients.
Once the oil reaches about 350°F, place a few of the squash batons into the bowl containing the flour. Gently roll the batons to coat them in flour, then, one at a time, dip each baton into the batter. Coat the baton with batter, then shake off any excess before transferring it to the hot oil. Repeat the process, adding as many batons as you can at a time without crowding (you'll end up with about 4 batches). Fry the batons for about 3 minutes, then use a slotted spoon to transfer them to a wire rack to drain. Continue until all of the squash is fried.
Wrap a bamboo mat in plastic wrap and place one sheet of nori over top. Keep a small bowl of water nearby and wet your fingertips.
Distribute one quarter of your rice in an even layer over the nori, pressing it down until it's nice and thin. Wet your hands periodically to help prevent the rice from sticking to them.
Carefully invert your rice-covered nori sheet so that the rice layer sits on the plastic wrap and the nori is face up.
Arrange about a quarter of your squash filling in a strip extending widthwise across your nori, about an inch away from you.
Carefully roll the end of the mat closest to you over your filling strip, tucking and squeezing to get it nice and tight. Continue rolling until you reach the end.
Take your roll and place it seam side down on a cutting board. Using a large, sharp knife, cut the roll into eight pieces, wiping the blade clean with a damp towel between cuts.
Repeat the process to make three more rolls using the remaining ingredients.
Sprinkle the rolls with toasted sesame seeds, then serve with vegan eel sauce, pickled ginger, and wasabi.

Notes

Watch this quick video if you need guidance on how to roll uramaki.

Nutrition

The post Tempura Pumpkin Sushi appeared first on Connoisseurus Veg.

Vegan Chicken Marsala

Alissa Saenz — Mon, 05 Oct 2026 11:00:00 +0000

My vegan "chicken" marsala is made with hearty seitan chunks and mushrooms simmered in a creamy, garlicky marsala sauce. Serve it over pasta for an easy meal that feels really fancy. This one is perfect for everything from busy weeknights to special occasions!

I worked in restaurants for years when I was younger, and while I had no idea at the time, I spent those years creating a stockpile of recipe ideas to veganize later in life, after starting this website. There are dishes I never would have dreamed of making any version of back then. Crab cakes? No thanks! But vegan crab cakes? They turned out fantastic. French dip sandwiches? Not for me, even when I did eat meat. Vegan French dip made with mushrooms, though? Heck yes!

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Chicken marsala was actually one dish I was itching to make meatless. The garlicky sauce always smelled really good! I used to think, "I'm going to make this with all mushrooms and no chicken." Today, I'm sharing something even better: this vegan chicken marsala has all the delicious flavors of the original, but with vegan "chicken" made from seitan.

Full disclosure: I never tasted the actual chicken marsala I used to serve. Chicken was already off the menu at that point. But this plant-based version turned out really, really delicious, and my husband assured me that I totally nailed the dish.

Ingredients You'll Need

Pasta. Any type of dried pasta you like is fine! I like penne for this recipe, but any shape will work.
Olive oil. Another high heat oil can be used if you'd like.
Cremini mushrooms. If you'd like to experiment with other types of fresh mushrooms, go for it! Button, shiitake, portobello, and oyster mushrooms, while not exactly traditional, would be delicious.
Seitan. You're welcome to use store-bought or homemade seitan. If you're making it yourself, try my seitan recipe, preferably using the chicken flavor.
Shallot.
Garlic.
Flour. I've only tested this recipe with all-purpose wheat flour, but I think similar varieties like whole wheat or all-purpose gluten-free flour would also work.
Marsala. Make sure you're using dry marsala — we don't want this one to turn out sweet! You'll also want to run your brand through Barnivore, since not all marsala varieties are vegan.
Dried thyme. Got fresh thyme on hand? Triple the amount and use it!
Vegetable broth.
Coconut cream. This is sold in cans, near the coconut milk at the store. Make sure you don't buy cream of coconut, which is a completely different product. Full-fat coconut milk can be subbed in a pinch.
Salt and pepper.
Fresh parsley.

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: Start your pasta water. Put a large pot of salted water on the stove and start heating it up. You'll start on the marsala while you bring the water to a boil.

Step 2: Cook the mushrooms. Next, heat your olive oil in a large skillet or pot, then add the mushrooms in a single layer. Cook them for a few minutes on each side, until they've browned.

Step 3: Cook the seitan. Add diced seitan to the skillet or pot, and cook it with the mushrooms for a few minutes. It'll just start to brown around the edges.

Step 4: Cook the shallots. Add diced shallot and cook it with the mushrooms and seitan for a few minutes, until it starts to soften.

Step 5: Cook the garlic and flour. Add both to the skillet, then stir the mixture up to coat everything in flour. Cook while stirring for about a minute.

Step 6: Reduce the marsala. Add the marsala and thyme, then simmer for a few minutes to reduce the liquid by about half.

Step 7: Cook the pasta. Your pasta water should be boiling by now. Add the pasta and boil it for the time indicated on the package, then drain it. Move on to the next steps while the pasta cooks.

Step 8: Simmer. Stir in the broth and let the mixture simmer for about ten minutes, to reduce a bit more and meld the flavors.

Steps 9 and 10: Finish the sauce. Add the coconut cream and simmer the sauce for about another minute. Take it off of heat, then add salt and pepper to taste.

Step 11: Serve. Your vegan chicken marsala is ready! Pile the pasta onto plates, then top each portion with your marsala sauce. Dig in!

Variations

Pasta alternatives. This dish is super versatile and can be served over polenta, rice, potatoes, or even on it's own with some crusty bread for scooping.
Seitan swaps. Not a fan of seitan? Skip it and double the mushrooms, or replace it with some pan-fried tofu, tempeh, or even just a can of chickpeas.
Add greens. Throw in a few handfuls of spinach, baby kale, or another delicate green during the last few minutes of cooking.

Frequently Asked Questions

Can this recipe be made gluten-free?

It can, with a few changes. Replace the seitan with tofu, tempeh, chickpeas, or soy curls, use all-purpose gluten-free flour in place of wheat flour, and serve it over gluten-free pasta.

Can I make this without the marsala wine?

You can, but the flavor will be different. Replace the marsala with extra vegetable broth and a splash of balsamic vinegar.

Does this taste like coconut?

I couldn't taste the coconut at all, but if you're sensitive to the flavor, try replacing it with a vegan heavy cream alternative.

How should I store leftovers?

Store the marsala mixtuer and pasta separately, if possible. Each will keep in an airtight container in the fridge for about 3 days.

More Hearty Vegan Mains

📖 Recipe

Vegan Chicken Marsala

Course Entree, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 559kcal

Author Alissa Saenz

Ingredients

10 ounces dried pasta
2 tablespoons olive oil
12 ounces cremini mushrooms, sliced
1 (8 ounce/227 gram) package seitan, diced (about ½-inch chunks)
½ cup diced shallot, about 1 medium shallot
3 garlic cloves, minced
1 tablespoon all-purpose flour
¾ cup dry vegan marsala wine
½ teaspoon dried thyme
⅔ cup vegetable broth
¼ cup coconut cream
Salt and pepper, to taste
Chopped fresh parsley, for serving

US Customary - Metric

Instructions

Place a large pot of salted water over high heat. Heat it to a boil, but don't add the pasta yet.
While the water heats up, coat the bottom of a large skillet or wide-bottomed pot with the olive oil and place it over medium heat. Add the mushrooms in a single layer. Cook the mushrooms for about 10 minutes, flipping them about halfway through, until they're tender and browned.
Add the seitan to the skillet. Cook the seitan with the mushrooms for about 5 minutes, until the pieces just begin to brown, stirring occasionally.
Add the shallot. Continue to cook the mixture for about 5 minutes, stirring occasionally, until the shallots begin to soften.
Stir in the garlic and flour. Stir to coat the mushrooms and seitan evenly with the flour, and cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
Add the marsala wine and thyme. Stir well, then bring the mixture to a low simmer. Let it cook for about 4 minutes, until the liquid reduces by about half.
While the marsala mixture simmers, add the pasta to your salted boiling water. Cook it according to the package directions and drain it into a colander when done.
Once the marsala mixture has reduced, stir in the broth. Raise the heat and bring the broth to a boil, then reduce the heat and let it simmer for about 10 minutes, until reduced slightly.
Stir in the coconut cream and simmer everything for about a minute longer.
Remove the skillet from heat, then season the mixture with salt and pepper to taste.
Divide the pasta among plates, then top each portion with the vegan chicken marsala. Sprinkle with fresh parsley. Serve.

Nutrition

The post Vegan Chicken Marsala appeared first on Connoisseurus Veg.

Vegan Pumpkin Whoopie Pies

Alissa Saenz — Fri, 02 Oct 2026 11:00:00 +0000

These vegan pumpkin whoopie pies are the fall treat you absolutely need in your life! Made with two soft pumpkin cakes sandwiched with luscious vegan cream cheese filling, every bite is like an explosion of pumpkin season in your mouth.

I love pumpkin treats, and I will never shy away from the combination of pumpkin, spices, and cream cheese. It's a classic for a reason! Hence my vegan pumpkin cake, vegan pumpkin roll, and vegan pumpkin cheesecake. You need to make them all. But first, you'll want to make these pumpkin whoopie pies. The flavors may be similar, but whoopie pies are definitely the most fun.

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I got the idea to share this one after creating my vegan whoopie pies recipe over the summer. Someone assumed it would be pumpkin whoopie pies, which it wasn't, but I decided then and there that they needed to happen.

These are actually easier to make than my traditional vegan whoopie pies. Surprise! The cakes start with a simple batter that's baked up into rounds. The filling is a modified version of my vegan cream cheese frosting, which is super simple. Making the sandwiches is the fun part, so it's not really work. And look what you end up with! I love everything about fall, but these might take the top spot.

Ingredients You'll Need

Flour. I've only tested the recipe with all-purpose wheat flour, so that's what I recommend using.
Baking powder.
Baking soda.
Spices. You'll just need pumpkin pie spice (also known as pumpkin spice) and cinnamon.
Salt.
Pumpkin puree. Make sure you're buying canned pumpkin puree and not pumpkin pie filling, which includes a bunch of extra ingredients we don't need.
Sugar. Using organic sugar will ensure the recipe stays vegan. Conventional sugar is often processed using animal bone char.
Brown sugar. This also needs to be organic.
Oil. Any neutral oil you like to bake with works, such as canola, melted coconut oil, or corn oil.
Vanilla extract.
Vegan cream cheese. Tofutti brand works best for me when making fillings and frostings, so I recommend using it if possible.
Vegan butter.
Powdered sugar. Just like with the other sugars, make sure this is 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!

Step 1: Prepare. Preheat your oven to 350°F and line two baking sheets with parchment paper.

Step 2: Mix dry ingredients. Start by whisking together your flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.

Step 3: Mix wet ingredients. In a separate bowl, stir together the pumpkin, sugar, brown sugar, oil, and vanilla.

Step 4: Mix the batter. Add the wet mixture to the bowl with the dry mixture, then stir just until a thick batter forms. Avoid overmixing it.

Steps 5 & 6: Drop and bake. Drop rounded mounds of batter, about 2 tablespoons each, on the baking sheets. Bake them until they've spread, puffed up, and set.

Step 7: Cool. Start by letting the cakes cool on the sheets on cooling racks. After 5 minutes, move them directly to the racks to finish cooling.

Step 8: Make the filling. Start by beating cold vegan cream cheese, room temperature vegan butter, vanilla, and salt together. Add powdered sugar, a bit at a time, until the mixture is nice and thick.

Step 9: Stuff the cakes. Stuff each pair of cakes with the filling. You can be fancy and pipe it, but a spoon also works just fine.

Step 10: Serve. Feel free to enjoy your pumpkin whoopie pies right away, but I like them best after they've chilled for a few hours.

Variations

Filling alternatives. Stuff your pies with my vegan buttercream frosting, vegan chocolate frosting, or your favorite frosting or filling.
Chocolate chip pies. Add mini vegan chocolate chips to the batter.
Filling decorations. Roll the edges of your pies in finely chopped nuts, mini vegan chocolate chips, or sprinkles.

Frequently Asked Questions

Can these be made gluten-free?

I haven't tested a gluten-free version, but if you'd like to try it, I'd recommend using an all-purpose gluten-free flour blend.

Can I use fresh pumpkin?

You can, but you'll need to cook and puree it first. You'll need about 1 ¾ cups once prepared.

Can I use pumpkin pie filling?

Nope! Definitely stick with plain pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off the recipe.

How should I store my pumpkin whoopie pies and how long will they keep?

They'll keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

More Vegan Pumpkin Desserts

📖 Recipe

Vegan Pumpkin Whoopie Pies

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 468kcal

Author Alissa Saenz

Ingredients

For the Cakes

2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
¾ teaspoon salt
1 (15 ounce/425 gram) can pumpkin puree
1 cup organic granulated sugar
⅔ cup organic brown sugar
⅔ cup vegetable oil
2 teaspoons vanilla extract

For the Filling

1 (8 ounce/227 gram) package Tofutti vegan cream cheese, chilled (Note 1)
½ cup vegan butter, room temperature
1 teaspoon vanilla extract
Pinch salt
4 ½ cups organic powdered sugar, plus up to 1 additional cup, if needed

US Customary - Metric

Instructions

Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a large mixing bowl.
In a separate bowl, stir together the pumpkin puree, sugar, brown sugar, oil, and vanilla.
Add the pumpkin mixture to the bowl with the flour mixture, then stir just until combined. Don't overmix — a few lumps are fine. The batter will be very thick and fluffy.
Drop the batter by 2 tablespoon rounds (a cookie scoop works great here) on the prepared baking sheets, spacing them at least 3 inches apart. You can bake the cakes in 2 batches if you don't get through all the batter on the first one.
Bake the cakes until they've spread out and puffed up, and the tops feel set, about 14 to 16 minutes. Lightly touch the top of one with your finger to test for doneness; it should spring back.
Place the baking sheets on cooling racks and let the cakes cool for about 5 minutes, then remove them from the sheets and transfer them directly to the racks to finish cooling.
Make the filling while the cakes cool. First, beat the vegan cream cheese, butter, vanilla, and salt together at high speed with an electric mixer. Begin beating in the powdered sugar at low speed, adding about a cup at a time, until the mixture is thick enough for stuffing the cakes.
Once the cakes are cool, spread or pipe about 2 tablespoons of the filling onto the flat sides of half the cakes, then close each whoopie pie with a second cake to create a sandwich.
Serve immediately or chill in an airtight container in the fridge for up to 3 days.

Notes

Tofutti gives me the most reliable and consistent results for frostings and fillings. Other brands will work, but the amount of powdered sugar needed will vary.

Nutrition

The post Vegan Pumpkin Whoopie Pies appeared first on Connoisseurus Veg.

Vegan Agedashi Tofu

Alissa Saenz — Mon, 28 Sep 2026 11:00:00 +0000

This vegan agedashi tofu is made with cubes of melt-in-your-mouth silken tofu wrapped in a light, crispy coating, then served in a savory umami-rich broth with flavorful garnishes. Every bite has the most satisfying contrast of delicate, creamy tofu and crisp golden edges!

Agedashi tofu became one of my accidental favorite dishes after I stopped eating meat. I say "accidental" because I had no idea the sauce was made with bonito flakes (a.k.a., fish flakes). Oops! This happened with a handful of other dishes, like Thai curries (shrimp paste and fish sauce!) and Worcestershire sauce (anchovies!). It can take a while to get the hang of things! But in the case of agedashi tofu, I was particularly annoyed, because I loved the stuff. So I finally took matters into my own hands and made some vegan agedashi tofu — no fish!

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If you've never had agedashi tofu, you might have no idea what I'm talking about. Here's the deal: this Japanese dish is made with cubes of tofu coated in a delicate layer of starch and fried until crispy. They're served in a savory dashi-based broth (that's where the fish traditionally comes in), with toppings like grated daikon, ginger, and scallions.

It's a really, really delicious combination, and even if you think you don't like tofu, you might just love this. The creamy tofu, crisp coating, and savory broth create such a satisfying mix of textures and flavors, and these little cubes are seriously addictive.

Ingredients You'll Need

Water.
Dried shiitake mushrooms. Grab these at an Asian market or online. I like using sliced ones, but you could substitute whole dried shiitakes if you'd like.
Kombu flakes. These are also available at Asian markets. You can also use a whole sheet of kombu if preferred. It'll give the broth a distinctive, umami flavor that might be familiar if you're a fan of my vegan miso soup.
Soy sauce. Tamari and liquid aminos work if you need a substitute.
Mirin. Grab a bottle of this cooking wine while you're at the Asian market.
Sugar. I like to use organic granulated sugar to keep the recipe vegan, since conventional sugar is often processed with animal bone char.
Vegetable oil. Any neutral high-heat oil you like to use for frying is fine — peanut oil, corn oil, and canola oil are all good options.
Silken tofu. Silken tofu is often sold in different firmness varieties. If you've never made agedashi tofu before, I highly recommend choosing the firmest variety available. Silken tofu is very delicate, and firmer varieties will be easier to work with.
Cornstarch.
Daikon radish. Grab this from the produce section of the Asian market. Daikon are huge, and you'll only need a little bit. Use what's left in a stir-fry, in pickled veggies for a tofu banh mi, or in a batch of homemade vegan kimchi.
Fresh ginger.
Scallions.

Tip: If you love silken tofu and want more savory ways to enjoy it, try my chili garlic silken tofu, vegan mapo tofu, and spicy Korean tofu soup.

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!

Simmer the broth. Stir the water, dried shiitakes, and kombu together in a saucepan. Place it over medium heat, bring the water to a simmer, then immediately remove it from heat and use a fine mesh strainer to remove the mushrooms and kombu.

Season the broth. Stir your soy sauce, mirin, and sugar into the remaining liquid. Set the mixture aside for now.

Prepare for frying. Prepare the tofu by removing it from the package, patting it dry with a towel, and cutting the block into 8 cubes. Heat about ¼-inch of oil in a skillet and place your cornstarch in a bowl.

Coat the tofu: Place a cube (or a few, but be gentle!) into the cornstarch and lightly coat all sides.

Fry the tofu: Place the pieces into the skillet and fry them for a few minutes, turning halfway through, until they're golden brown and crispy. Let them drain on a wire rack when done.

Serve. Divide the broth up among bowls, then place a few tofu cubes into each bowl. Top your tofu with grated daikon, ginger, and chopped scallions. Serve it right away, while it's hot and crispy!

Frequently Asked Questions

Can this recipe be made gluten-free?

Yes! Substitute gluten-free tamari for the soy sauce.

Can I use regular (non-silken) tofu?

You can! Many restaurant versions of agedashi tofu are made with silken tofu, but regular tofu works too. It will be a little firmer and less custardy inside, but it’s also easier to handle if you’re new to frying tofu.

Can I bake my agedashi tofu?

I don't recommend it. The cornstarch coating needs a heavy, even distribution of oil in order to crisp up properly, and silken tofu is too delicate to toss or rub with oil after coating. In the oven, you're likely to end up with dry, powdery patches of cornstarch instead of the thin, crisp coating you get from frying.

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

Store your broth, garnishes, and tofu in separate airtight containers in the fridge for up to 3 days. To reheat the tofu, place the pieces on a baking sheet and in a 400°F oven until they start to crisp back up and sizzle.

What to Serve with Vegan Agedashi Tofu

📖 Recipe

Vegan Agedashi Tofu

Course Appetizer

Cuisine American, Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 161kcal

Author Alissa Saenz

Ingredients

For the Broth

1 ½ cups water
½ cup dried shiitake mushroom slices
1 ½ teaspoons kombu flakes (or a 4-inch piece)
1 ½ tablespoons soy sauce, plus more to taste
1 ½ tablespoons mirin
¾ teaspoon organic granulated sugar

For the Tofu

Vegetable oil
1 (10.3 ounce/292 gram) package silken tofu (Note 1)
⅓ cup cornstarch

For Serving

¼ cup grated daikon radish
1 teaspoon freshly grated ginger
2 scallions, chopped

Instructions

To make the broth, first combine the water, dried shiitakes, and kombu in a small saucepan. Place it over medium heat and bring the water to a simmer. Immediately remove it from the heat, then use a fine-mesh strainer to remove the dried shiitakes and kombu (Note 2).
Stir the soy sauce, mirin, and sugar into the strained liquid. Set the mixture aside.
Carefully remove the tofu from the packaging, gently blot it with paper towels, then cut the block into eight cubes.
Generously coat the bottom of a large nonstick skillet with oil, pouring it to about ¼-inch deep. Place the skillet over medium heat.
While the oil heats up, place the cornstarch into a small bowl.
Once the oil begins to shimmer, carefully coat a piece of the tofu in the cornstarch, shaking off any excess, then transfer it to the hot oil. Repeat for as many pieces of tofu as you can fit into the skillet without crowding. Fry the tofu cubes for about 3 to 4 minutes, then gently turn the pieces over and fry for another 3 to 4 minutes, until golden brown and crispy. Transfer them to a wire rack to drain when done, then repeat the process for any remaining tofu.
To serve, warm the broth back up if it has cooled down, divide the broth among small bowls, then place a few tofu cubes in each bowl. Top with grated daikon, ginger, and chopped scallions. Serve.

Notes

Some brands of silken tofu are available in soft, firm, and extra-firm varieties. Any will work for this recipe, but extra-firm will be the easiest to work with.
You can optionally return the shiitakes to the broth if you'd like. They would make a nice garnish and a tasty addition.

Nutrition

The post Vegan Agedashi Tofu appeared first on Connoisseurus Veg.