Connoisseurus Veg

Lemon Pepper Tofu Wings

Alissa Saenz — Mon, 14 Sep 2026 11:53:43 +0000

These lemon pepper tofu wings are coated in seasoned breading, baked to crispy perfection, then drizzled with a sweet, zippy lemon pepper glaze. These crave-worthy tofu bites are perfect for everything from game-day snacking to weeknight dinners.

Football season is here, and while I couldn't care less about football (sorry), everyone else's excitement about the game always gets me craving some Buffalo tofu wings. I love them! But it recently occurred to me that there are other types of wings out there, so I decided to branch out! This year I made lemon pepper tofu wings, and they're definitely a new favorite (tied for first place with the Buffalo wings).

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If you've never had lemon pepper wings before, they're milder than Buffalo wings, with a slightly sweet, zesty lemon pepper glaze taking the place of Buffalo sauce. I used the same basic breading and cooking method, so they still have that delightful crunch without any frying — these babies are baked!

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. We're using all-purpose wheat flour, which is the only variety I've tested this recipe with.
Tofu. Super-firm tofu works best. Extra-firm will also do, but you'll need to press it first.
Oil. This is actually optional, but a light brushing or spritz with vegetable oil (or any neutral high-heat oil) will help your wings brown in the oven.
Non-dairy milk. Use a variety that's unsweetened and unflavored, and that's suitable for drinking, such as oat, almond, cashew, or soy. Read my guide to dairy-free milks if you need help choosing one.
Ground flaxseed. This is a vegan egg substitute that helps with binding the batter.
Salt and pepper.
Panko breadcrumbs.
Lemon pepper seasoning. This is a blend that includes lemon zest, black pepper, and some other spices. Look for it in the spice aisle.
Onion and garlic powders.
Vegan butter. Most stores carry this in the refrigerated case, near the regular butter.
Maple syrup.
Lemon juice. This is a star flavor, so be sure to use freshly squeezed juice.
Lemon zest.

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!

Get ready. Start by preheating your oven to 425°F and lining a baking sheet with parchment paper.

Prepare your dipping stations. Place the flour in one bowl, batter in another bowl (non-dairy milk, flour, ground flaxseed, and salt), and breading in another bowl (panko breadcrumbs, flour, lemon pepper seasoning, garlic and onion powders, and salt).

Cut the tofu. Slice the block into 6 rectangles, then cut each in half diagonally to create 12 triangles.

Bread the tofu. Dip each triangle first in the flour, then the batter, then the breading. Arrange them on the baking sheet, and optionally brush or spritz them with a bit of oil.

Bake. Pop the baking sheet into the oven and bake the tofu for 20 minutes.

Make the sauce. While the tofu bakes, mix melted vegan butter, maple syrup, lemon juice, zest, lemon pepper seasoning, salt, and pepper.

Glaze and bake. Spoon the sauce all over the wings, flip them, and bake them for a final ten minutes.

Finish and serve. Spoon any leftover sauce over your wings when they come out of the oven, then serve them right away. They're delicious on their own, but they also go really well with celery and carrot sticks, and creamy dressings like my vegan ranch, silken tofu dressing, and vegan blue cheese.

Frequently Asked Questions

Can these be made gluten-free?

Probably, but I haven't tested a gluten-free version. If you'd like to try, I think an all-purpose gluten-free flour blend would be your best bet, along with vegan gluten-free breadcrumbs.

Are lemon pepper wings spicy?

They are quite mild! The black pepper is the only element that adds a touch of heat.

Can these be made in advance? How should I store and reheat them?

Yep! Lemon pepper tofu wings will keep for about 3 days in an airtight container in the fridge. Bring them to room temperature either on the counter or in the microwave, then optionally give them a fresh brush or spritz of oil, and place them under a hot broiler for a few minutes on each side, until crispy.

More Vegan Game-Day Snacks

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📖 Recipe

Lemon Pepper Tofu Wings

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 339kcal

Author Alissa Saenz

Ingredients

¼ cup all-purpose flour
1 (16 ounce/454 gram) package super-firm tofu
Vegetable oil, for brushing or misting (optional)

For the Batter

⅔ cup unflavored and unsweetened non-dairy milk
¼ cup all-purpose flour
2 tablespoons ground flaxseed
½ teaspoon salt

For the Breading

⅔ cup panko breadcrumbs
⅓ cup all-purpose flour
1 teaspoon lemon pepper seasoning
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon salt

For the Sauce

¼ cup vegan butter, melted
2 tablespoons maple syrup
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons lemon pepper seasoning
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Prepare your dipping stations. Place the ¼ cup of flour into one bowl, whisk the batter ingredients together in a second bowl, and stir the breading ingredients together in a third bowl. Let the batter rest for about 5 minutes. You can cut the tofu in the meantime.
Slice the tofu into 12 triangles. To do this, slice the block into 6 rectangles, then cut each rectangle in half on a diagonal.
Dip one of your tofu triangles in the flour, lightly coating all sides. Shake off any excess flour, then dip it in the batter, again gently shaking to remove any excess batter. Dip the tofu in the breading to lightly coat all sides. Place the tofu on the baking sheet. Repeat the process for the remaining tofu triangles.
Optionally, lightly brush or spray both sides of each tofu triangle with vegetable oil (this helps with browning).
Bake the tofu for 20 minutes, until lightly browned on the bottoms and crispy.
While the tofu bakes, stir the sauce ingredients together in a small bowl.
Remove the baking sheet from the oven. Spoon the sauce over the tofu to coat the pieces, reserving any excess sauce. Turn the pieces so the sides that were resting on the parchment paper during the first round of baking are now facing up.
Return the tofu to the oven for 10 minutes.
Spoon any remaining sauce over the tofu just before serving.

Nutrition

The post Lemon Pepper Tofu Wings appeared first on Connoisseurus Veg.

Slow Cooker Cinnamon Raisin Oatmeal

Alissa Saenz — Fri, 04 Sep 2026 11:00:00 +0000

This easy slow cooker oatmeal is warm, creamy, and hearty, infused with cinnamon, and studded with sweet, juicy raisins. Throw everything in the slow cooker and end up with a comforting breakfast that'll make you actually want to get out of bed!

Confession: I am the biggest not-a-morning-person you've ever met. I'm pretty cranky and don't feel like dealing with anything that requires much thinking before noon, and that includes making breakfast. Surprised? I mean, I do share some breakfast recipes that, while relatively simple, require some brain usage. Things like tofu scramble, vegan French toast, vegan omelet, and vegan breakfast burritos, while wonderful, are usually better suited as late brunch material for me. So is it even possible for me to enjoy a decent breakfast in my post-sleep stupor? Well, yes, actually, and this slow cooker oatmeal is the way!

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These oats are the ultimate low-effort breakfast. You literally dump a few ingredients in the slow cooker, turn it on, and let it do its thing. Even better, one batch makes six generous servings, so you can stash the leftovers in the fridge and have a warm, hearty breakfast ready to reheat for days. And one of the best parts is smelling that warm cinnamon brown sugar goodness simmering away during the final stretch of cooking. Now that's something that will send those morning grumpies packing!

Ingredients You'll Need

Steel cut oats. Steel cut oats stand up to the long simmer time in the slow cooker better than rolled oats ever could, so that's what we're using in this recipe.
Water.
Salt.
Non-dairy milk. Use something unflavored and unsweetened. Cashew milk, oat milk, soy milk, and almond milk are all great options. Read my guide to dairy-free milk if you need help choosing.
Brown sugar. We're using organic brown sugar to keep the recipe vegan, since conventional brown sugar is often processed using animal bone char.
Cinnamon.
Raisins.
Walnuts. These are optional, but great for adding a little crunch to your oatmeal. Feel free to skip them or swap them with another type of nut, like almonds or pecans.

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!

Start by combining just the oats, water, and salt in your slow cooker. Stir it up, cover it up, and cook for 3 hours on high or 6 hours on low.
Once the oats are creamy and most of the liquid is absorbed, stir in the milk, brown sugar, cinnamon, and raisins. Let it cook for another 10 to 20 minutes.

Taste the mixture (careful — it's hot!) and make any adjustments you like. This could be more salt, milk, brown sugar, cinnamon, or raisins.

Ladle your slow cooker oatmeal into bowls, and sprinkle each one with walnuts, if you'd like. A little extra cinnamon on top also makes a nice garnish!

Variations

Add spices. Don't stop at just cinnamon. Season your oats with ginger, nutmeg, cloves, allspice, or cardamom, or all of the above! Add a little vanilla and black pepper for chai-inspired oats. Just start small and add your seasonings to taste.
Raisin swaps. Skip the raisins or replace them with dried cherries, cranberries, currants, or your favorite dried fruit.
Nuts and seeds. Substitute or use more nuts and/or seeds in addition to the walnuts. Try pecans, almonds, hazelnuts, sunflower seeds, or pepitas.

Frequently Asked Questions

Can I make this recipe with rolled oats?

I don't recommend it. Rolled oats break down much quicker than steel cut, and will probably overcook if used in this recipe.

Is this recipe gluten-free?

It is, as long as your oats are certified gluten-free.

Can I make this recipe on the stove?

Sure! Reduce the water to 6 cups, and simmer the oats, water, and salt for 25 to 30 minutes, stirring occasionally. Add the milk, brown sugar, cinnamon, and raisins and simmer for 5 to 10 minutes longer.

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

Store leftover oatmeal in an airtight container in the refrigerator for about 4 days. It will thicken as it chills, so stir in a splash of non-dairy milk or water when reheating.

More Vegan Breakfast Recipes with Oats

📖 Recipe

Slow Cooker Cinnamon Raisin Oatmeal

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 3 20

Total Time 3 30

Servings

Calories 268kcal

Author Alissa Saenz

Equipment

1 Slow cooker (4-quart or larger)

Ingredients

1 ½ cups steel cut oats
7 cups water
¼ teaspoon salt, plus more to taste
1 cup unflavored and unsweetened non-dairy milk
¼ cup organic brown sugar, or to taste
2 teaspoons ground cinnamon
1 cup raisins
Chopped walnuts, for serving (optional)

US Customary - Metric

Instructions

Stir together the oats, water, and ¼ teaspoon salt in your slow cooker. Cover and cook on high for about 3 hours, or on low for about 6 hours, until the oats are tender and creamy.
Stir in the milk, brown sugar, cinnamon, and raisins. Cover and cook the mixture for 10 to 20 minutes longer, until some of the liquid you just added has been absorbed.
Taste the oatmeal and add additional salt, brown sugar, or cinnamon, if desired.
Ladle into bowls and optionally sprinkle with chopped walnuts. Serve.

Notes

Nutrition information does not include walnuts.

Nutrition

The post Slow Cooker Cinnamon Raisin Oatmeal appeared first on Connoisseurus Veg.

Vegan Lemon Ricotta Cheesecake

Alissa Saenz — Fri, 28 Aug 2026 11:00:00 +0000

This vegan ricotta cheesecake is made with a lusciously creamy dairy-free filling flavored with a hint of lemon. It's baked up in a simple press-in shortbread crust for an elegant Italian-style dessert that's surprisingly easy to make.

My vegan cheesecake is one of my favorite desserts. It's rich and creamy and always a hit at gatherings, even with non-vegan friends and family members. But you know, there's more than just one variety of cheesecake out there, right? Of course you know. You've all tried my vegan chocolate cheesecake and vegan pumpkin cheesecake (if not, time to get on it). But having grown up in an Italian family, it recently occurred to me that my cheesecake collection had one big omission: it was time to make a vegan ricotta cheesecake.

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If you've never had ricotta cheesecake before, it's a bit lighter and not quite as sweet as most cheesecakes, with a hint of lemony flavor. Whereas my traditional vegan cheesecake recipe relies almost entirely on cashews for the filling, this one uses a mix of cashews and… get ready for it — tofu. Trust me on this one! You can't taste the tofu at all. Tofu adds the right texture and lightness to my vegan ricotta cheese, so it's no surprise it works great in a vegan ricotta cheesecake.

We're also ditching the usual graham cracker crust in favor of an easy press-in shortbread crust made with just a handful of simple ingredients. It's lightly sweet, buttery, and the perfect complement to the creamy, lemony cheesecake filling.

Ingredients You'll Need

Flour. I've only tested this recipe with all-purpose flour, so that's what I recommend sticking with.
Sugar. We're using organic sugar, since conventional sugar is often processed with animal bone char.
Salt.
Water.
Vegan butter. Most stores carry this in the refrigerated case, near the regular butter.
Raw cashews. These will make the creamy base for your cheesecake. Make sure they're raw (not roasted) for the right texture and flavor.
Cornstarch. This will help set your cheesecake.
Coconut oil. This also helps with setting, since it's solid at room temperature. This means no substitutions. Using refined coconut oil will ensure your cheesecake doesn't have any coconut flavor. If you don't mind coconut flavor, feel free to use unrefined.
Lemon juice. Use fresh juice for the best flavor.
Lemon zest.
Vanilla extract.
Tofu. Firm tofu is the best variety for the light and creamy texture we're going for.
Fresh berries. Optional, but they make a beautiful garnish and taste great with the creamy lemon filling.

How It's Made

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

Step 1: Get ready. Preheat your oven to 350°F.

Step 2: Mix the dough. First, stir the flour, sugar, and salt, then add the melted vegan butter and vanilla. Stir just until everything is mixed.

Step 3: Shape the crust. Press it evenly into the bottom of an 8-inch springform pan, and just a bit up the sides.

Tip: Use a dry measuring cup to gently press the dough into the pan. This will help you get it nice and even.

Steps 4 and 5: Bake and cool. Pop the pan into the oven for about 15 minutes, then move it to a cooling rack when it comes out.

Steps 6 and 7: Blend the filling. First, blend the cashews, sugar, water, cornstarch, melted coconut oil, lemon juice, zest, vanilla, and salt until smooth. Next, add the tofu and pulse the machine. Blend it in, but keep a tiny bit of texture in the mixture.

Steps 8 and 9: Fill and bake. Pour the filling into the crust, smooth out the top, then stick the pan back into the oven. Bake it for about 35 to 40 minutes. It's done when the top feels set but a tad wobbly and you don't feel batter moving around when you wiggle the pan.

Steps 10 and 11: Cool, slice, and serve. Let the cheesecake cool completely on a wire rack. Once it's cool, you can slice and serve it at room temperature, or chill it if you prefer a firmer texture.

Variations

Crust swaps. Feel free to use a traditional graham cracker crust, like the one from my classic vegan cheesecake recipe. Got another favorite crust? Give it a go!
Add toppings. Not feeling the fresh berries? Whatever you like to top your cheesecake with is fine. Try store-bought vegan whipped topping, roasted strawberries, vegan caramel sauce, vegan lemon curd, or vegan chocolate ganache.
Flavor variations. Skip the lemon and add flavor extracts, such as maple, almond, coconut, rum, or anise.

Frequently Asked Questions

Can this recipe be made gluten-free?

I haven't tried making a gluten-free version of the crust, but if you'd like to take a crack at it yourself, I think an all-purpose gluten-free flour blend would be your best bet.

Can I use a different variety of tofu, such as silken or super-firm?

You can, but the texture and density of your cheesecake will vary. Soft tofu should work well, and silken will give you a smoother filling. I'd avoid super-firm, which may not blend well and will make your cheesecake very dense. Read my guide to tofu to learn more about the different varieties and how they might affect your results.

Can I use a different size springform pan?

Yes, but you may need to adjust the bake time. A smaller pan will probably require a few more minutes in the oven, while a larger one will bake in a few minutes less.

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

Your vegan ricotta cheesecake will keep in an airtight container in the fridge for about 4 days, or in the freezer for up to 3 months.

More Vegan Italian Desserts

📖 Recipe

Vegan Lemon Ricotta Cheesecake

Course Dessert

Cuisine American, Italian

Prep Time 20

Cook Time 55

Soak Time 4

Total Time 5 15

Servings

Calories 350kcal

Author Alissa Saenz

Equipment

1 Blender or food processor

Ingredients

For the Crust

2 cups all-purpose flour
⅓ cup organic granulated sugar
½ teaspoon salt
¾ cup vegan butter, melted
1 teaspoon vanilla extract

For the Filling

1 cup raw cashews, soaked in water 4 to 8 hours, drained, and rinsed
½ cup organic granulated sugar
⅓ cup water
¼ cup cornstarch
¼ cup melted coconut oil (preferably refined)
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons vanilla extract
¾ teaspoon salt
1 (14 ounce/397 gram) package firm tofu, drained

For Serving

Fresh berries, optional

US Customary - Metric

Instructions

Preheat the oven to 350°F.
To make the crust, first stir the flour, sugar, and salt together in a large mixing bowl, then add the melted butter and vanilla. Stir until everything is combined and a sticky dough forms.
Press the mixture evenly into the bottom and about 1 ½ inches up the sides of an 8-inch springform pan.
Bake the crust for about 15 minutes, or until it's just set and no longer looks wet and doughy. Leave the oven on when you remove the pan.
Place the pan on a wire rack to cool while you make the filling.
To make the filling, place the cashews, sugar, water, cornstarch, coconut oil, lemon juice, lemon zest, vanilla extract, and salt into a blender or the bowl of a food processor fitted with an S-blade. Blend until smooth.
Break the block of tofu into a few chunks and add them to the blender or food processor bowl. Pulse the machine until the tofu is blended in, but the mixture still has a tiny bit of texture to it.
Pour the mixture into the crust (it's okay if it's still warm), and smooth out the top with a spatula.
Bake the cheesecake until the top feels set, about 35 to 40 minutes. The filling may still be a tad wobbly, but make sure it doesn't slosh if you wiggle the pan.
Place the pan on a cooling rack and let the cheesecake cool completely before removing it from the pan, about 4 hours. The filling will continue to set as it cools.
Slice and serve, or cover and chill for up to 4 days. Optionally, top each slice with fresh berries before enjoying.

Nutrition

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

Vegan Rocky Road Ice Cream

Alissa Saenz — Fri, 21 Aug 2026 11:00:00 +0000

This vegan rocky road ice cream starts with a rich chocolate base and is studded with mini marshmallows, crunchy almonds, and chocolate chips. It tastes just like the rocky road you grew up eating (maybe better!), but it’s 100% plant-based!

A couple weeks ago I shared a recipe for vegan butter pecan ice cream, because it was the most requested vegan ice cream flavor on my Facebook page. So you got your favorite! But today I'm sharing a recipe for my favorite — it's time for some vegan rocky road!

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Man, I have missed rocky road! Do they even make a vegan rocky road you can buy in stores? I haven't found one, and that's probably the biggest reason I got an ice cream maker. It was worth it!

We're starting with a rich, chocolate cashew base. My experience with store-bought vegan ice creams taught me that cashew cream is generally my favorite base for vegan ice cream — it's thick and creamy and comes closer to dairy than pretty much anything else I've found. We're also using plant-based marshmallows (no gelatin!), chocolate chips (no dairy!), and crunchy roasted almonds.

Every bite is like a blissful mouthful of sweet, sweet nostalgia!

Ingredients You'll Need

Water. I know! Water in ice cream? It works, though! You'll be blending it with raw cashews to make the creamy base for your vegan rocky road.
Cornstarch.
Raw cashews. They need to be raw (not roasted) in order to give you the right texture and flavor.
Sugar. Use organic granulated sugar, since conventional sugar is often processed using animal bone char.
Cocoa powder.
Corn syrup. This is an important ingredient, not only for sweetening your vegan ice cream, but also because it prevents it from freezing too firmly.
Vanilla extract.
Salt.
Rum. This is optional, but it's another ingredient that helps make your ice cream scoopable. Feel free to omit it or replace it with another type of liquor.
Vegan mini marshmallows. I used Dandies. Trader Joe's also makes them.
Roasted and salted almonds.
Mini vegan chocolate chips.

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: Make the cornstarch slurry. Combine cornstarch and cold water in a saucepan, and heat the mixture to a simmer while whisking. It'll thicken up quickly — take the pot off the heat once it does, then let it cool.

Step 2: Blend the base. Add the cooled slurry to a blender along with the rest of your water, cashews, sugar, cocoa powder, corn syrup, vanilla, salt, and rum if you're using it. Blend the mixture until smooth.

Tip: This recipe works best if you're using a high-powered blending device like a Vitamix or Blendtec. If not, you'll need to blend it for a while to get the mixture smooth, which is important for preventing ice crystals. Be patient!

Step 3: Churn. Check to see if blending the mixture warmed it up. Let it cool if so. Transfer the mixture to the bowl of your ice cream maker and churn until partially frozen. Aim for a soft-serve consistency.

Step 4: Add stir-ins. Stir in your mini marshmallows, chopped almonds, and mini chocolate chips. Transfer the ice cream to storage containers and freeze until set.

Step 5: Serve. You'll need to let your ice cream sit out for around 10 or 15 minutes before scooping, as homemade vegan ice cream gets pretty firm in the freezer. Then just scoop away and dig in!

Tip: Want to turn your dessert into a real chocolate extravaganza? Top your vegan rocky road with my homemade vegan hot fudge sauce.

Frequently Asked Questions

Is this recipe gluten-free?

Yep! As long as your mini marshmallows are gluten-free (most brands are).

Can I use the base to make chocolate ice cream?

Absolutely! And it'll still be delicious without the stir-ins.

My ice cream is too hard to scoop. What gives?

Homemade vegan ice cream freezes firmer than store-bought ice cream due to the lack of additives. Including rum helps mitigate this, but it might still be a touch firm. Let it sit out for a bit or warm it up in short bursts (just a few seconds) in the microwave.

How long does homemade vegan ice cream keep?

Your ice cream will be best if enjoyed within two weeks. It'll still be fresh after this, but may have accumulated more ice crystals than you'd like.

More Vegan Frozen Treats

📖 Recipe

Vegan Rocky Road Ice Cream

Course Dessert

Cuisine American

Prep Time 35

Cook Time 5

Inactive Time 9

Total Time 9 40

Servings

Calories 352kcal

Author Alissa Saenz

Equipment

1 Ice cream maker

Ingredients

3 cups water, divided
2 tablespoons cornstarch
2 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed
¾ cup organic granulated sugar
¾ cup unsweetened cocoa powder
¼ cup corn syrup
1 teaspoon vanilla extract
⅛ teaspoon salt
1 ½ tablespoons rum optional (helps keep the ice cream scoopable)
1 ¼ cups vegan mini marshmallows
⅔ cup roasted and salted almonds, roughly chopped
⅔ cup vegan mini chocolate chips

US Customary - Metric

Instructions

Whisk one cup of the water (chilled, Note 1) together with the cornstarch in a small saucepan and place it over medium heat. Heat the mixture up, whisking frequently, until it comes to a simmer and thickens. Immediately remove the pot from heat and let it cool.
Place the remaining 2 cups of water into a high-powered blender and add the cornstarch mixture, cashews, sugar, cocoa powder, corn syrup, vanilla, salt, and rum (if using). Blend until completely smooth. Run the machine a bit longer than you think you need to.
If blending has warmed up the mixture, allow it to cool before churning. Once cool, place the mixture into the bowl of a 2-quart or larger ice cream maker and churn until creamy and partially frozen, but not solid, about 25 minutes.
Stir the mini marshmallows, almonds, and chocolate chips into the ice cream by hand, then transfer it to storage containers. Freeze until fully set, about 4 hours.
Let the ice cream sit out for about 15 minutes before scooping, or briefly warm it in the microwave (Note 2). Serve and enjoy!

Notes

Chilling the water helps the cornstarch to dissolve, so don't skip it. You can put it over ice for a few minutes if needed.
Homemade vegan ice cream sets firmer than store-bought, so plan ahead.
This recipe makes 2 scant quarts of ice cream.

Nutrition

The post Vegan Rocky Road Ice Cream appeared first on Connoisseurus Veg.

Vegan Beer-Battered Fish Tacos

Alissa Saenz — Wed, 19 Aug 2026 11:00:00 +0000

Spoiler: the "fish" is tofu. Stay with me! It gets soaked in a briny lemon-miso marinade, battered, fried until irresistibly golden and crispy, then stuffed into warm tortillas with creamy homemade vegan Baja sauce. They're crunchy, messy, ridiculously delicious, and just might become your new favorite taco night.

Have you noticed that I mostly steer clear of vegan seafood recipes? Not a coincidence. For one thing, I never liked seafood, even before giving up meat as a kid. But also, a lot of vegan seafood recipes just seem… bad. Sorry! Trying to make things taste "oceany" (for lack of a better word) can go all kinds of wrong. So why the heck am I sharing a recipe for vegan fish tacos? Glad you asked!

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See, there are aspects of seafood dishes that can absolutely be veganized without going overboard on the oceany flavors. That's my sweet spot! Flaky hearts of palm work great in my vegan lobster rolls, hearty chickpeas and hearts of palm make an awesome vegan tuna salad, artichoke hearts are perfect in vegan crab cakes, and mushrooms are delicious in vegan clam chowder. (Did I say I avoided seafood recipes? Maybe I lied.)

One of my favorites, though, is my vegan scampi, which uses tofu and artichoke hearts. That recipe got me thinking: why not use tofu to make vegan fish? So I marinated it in a savory lemon-miso mixture, coated it in crispy beer batter, fried it until golden, then tucked it into soft tortillas with crunchy cabbage and creamy vegan Baja sauce. The result is a meal I get excited to eat every single time I make it. Not bad for a former seafood hater, huh?

Ingredients You'll Need

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!

Hot water.
Miso paste. Miso paste isn't just for miso soup! It's great for adding umami flavor to dishes like this one, where we'll be incorporating it into our marinade. The recipe calls for white miso, but other varieties will also work.
Lemon juice. Use fresh juice to give the marinade the best possible flavor.
Extra-firm tofu. I like extra-firm tofu best for this recipe, as it gives a nice balance between texture and ability to soak up marinade. Super-firm will do in a pinch, but may not turn out as flavorful.
Flour. I've only tested this recipe with all-purpose wheat flour, so I can't say how it will turn out with other varieties.
Salt.
Ale. I used a pale ale, but other ales will work, and you can even experiment with different types of beers to vary the flavor in your batter. Just make sure your beer is vegan — I like to run mine through Barnivore before buying.
Vegetable oil. Any neutral high-heat oil you like to cook with is fine — corn, canola, and peanut oils are all options.
Vegan mayonnaise.
Lime juice. Use fresh juice please — you'll need to buy a lime for the zest anyway.
Hot sauce. I recommend sticking with a mild, vinegar-based hot sauce such as Cholula or Valentina.
Ground cumin.
Lime zest. See? You'll need to buy a lime anyway.
Tortillas. I like my vegan fish tacos in small flour tortillas. The softness provides a nice contrast to the crunchy batter coating. If you prefer corn tortillas, be my guest!
Cabbage.
Fresh cilantro.

Tip: These tacos are already pretty packed and very flavorful, but feel free to add more toppings if you'd like. Sliced avocado, pico de gallo, radishes, cashew cream, mango salsa, and guacamole would all be delicious!

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!

Marinate the tofu. Mix hot water, miso paste, and lemon juice to make the marinade. Then cut your pressed tofu into 16 slabs and soak them in the marinade for about 30 minutes.

Mix the sauce. While the tofu marinates, stir together your mayo, lime juice, hot sauce, ground cumin, lime zest, and salt if needed.

Get ready to fry. Place your flour in one bowl, and mix your batter (flour, salt, and ale) in another bowl. Start heating a half-inch of oil in a large skillet.

Batter the tofu. First, dip each piece in the flour, lightly coating all sides, then dip each piece in the batter. Shake off any excess batter as you move each piece from the batter to the hot oil.

Fry the tofu. Add only as many pieces to the skillet as you can fit without crowding. You can cook the rest in subsequent batches. Fry them for a few minutes per side, until they're golden brown and crispy. Let the pieces drain on a wire rack when they're done.

Assemble and serve. Stuff each tortilla with two pieces of tofu, some shredded cabbage, and sauce. Give each one a sprinkle of chopped fresh cilantro, then dig in!

Frequently Asked Questions

Can these tacos be made gluten-free?

I'm not sure. My instinct tells me the wheat flour could be replaced with an all-purpose gluten-free blend, but I haven't tested this myself. You'd also need to ensure that your miso paste is certified gluten-free and use gluten-free tortillas.

How should I store leftovers?

Store the components of the dish separately, in airtight containers in the fridge. The sauce will keep for about a week, and the tofu will keep for 3 to 4 days. To reheat the tofu, place it on a baking sheet and pop it into a 400°F oven. Cook the pieces for a few minutes on each side, until they start to sizzle. If they're sluggish getting there, turn on the broiler for a minute or two. The fried tofu also freezes really well! Separate the pieces with parchment paper, and thaw them on the counter or in the microwave before reheating.

Can this recipe be made without oil?

Unfortunately, not that I'm aware. If I come up with a reliable oil-free method of beer battering, I will share it in the notes.

Can this recipe be made without alcohol?

Sure! You can use a non-alcoholic beer or replace the beer with seltzer water. If using seltzer water, add ¾ teaspoon of baking powder to the batter.

More Vegan Taco Recipes

📖 Recipe

Vegan Beer-Battered Fish Tacos

Course Entree, Main

Cuisine American, Mexican-inspired

Prep Time 15

Cook Time 15

Inactive Time 1

Total Time 1 30

Servings

Calories 733kcal

Author Alissa Saenz

Ingredients

For the Beer-Battered Tofu

1 cup hot water
3 tablespoons white miso paste
1 tablespoon lemon juice
1 (14-ounce) package extra-firm tofu, drained and pressed for 30 minutes
1 ½ cups all-purpose flour, divided
1 teaspoon salt
1 cup ale
Vegetable oil, for frying

For the Vegan Baja Sauce

⅔ cup vegan mayonnaise
2 tablespoons lime juice
1 tablespoon vinegar-based hot sauce (such as Cholula)
1 teaspoon ground cumin
1 teaspoon lime zest
Pinch salt, or to taste

For Serving

8 small (soft taco-sized) flour tortillas, warmed
Shredded cabbage
Chopped fresh cilantro

US Customary - Metric

Instructions

Stir the hot water, miso paste, and lemon juice together in a shallow dish. This is your marinade.
Cut your block of pressed tofu in half, thickness-wise, then cut each half into 8 slabs (Note 1). Place the tofu slabs into the marinade. Let them soak for 30 minutes, occasionally rearranging them and/or spooning the marinade over the top pieces to ensure even absorption.
Stir the Baja sauce ingredients together while the tofu marinates. Taste the sauce and make any adjustments needed to suit your preference.
Once the tofu has finished marinating, place ½ cup of the flour into a small bowl. To make the batter, whisk together the remaining cup of flour, salt, and ale in a second small bowl.
Place a large skillet over medium-high heat and add about ½ inch of vegetable oil. Let the oil heat up for a couple of minutes.
Once the oil begins to shimmer, begin battering your tofu. Dredge one piece at a time in the flour, then transfer it to the batter and dip to coat all sides. Gently shake off any excess batter, then transfer the tofu piece to the hot oil. Repeat the process for as many pieces of tofu as you can fit in the skillet without crowding.
Fry the tofu slabs for about 4 minutes on each side, until golden brown and crispy. Transfer them to a wire rack to drain when done, then continue battering and cooking the tofu in batches, adding oil to the skillet between batches if needed.
To serve, stuff each tortilla with cabbage and 2 pieces of fried tofu. Drizzle with Baja sauce and sprinkle with fresh cilantro. Add any additional toppings of choice.
Serve immediately.

Notes

You can cut the tofu into pretty much any size and shape pieces you like, but smaller pieces may require more batter

Nutrition

The post Vegan Beer-Battered Fish Tacos appeared first on Connoisseurus Veg.

Street Corn Pasta Salad

Alissa Saenz — Fri, 14 Aug 2026 11:00:00 +0000

This vegan street corn pasta salad features sweet summer corn, crisp bell peppers, tender pasta, and fresh herbs tossed in a creamy chili-lime dressing. It's simple to make, and every bite packs a whopping flavor punch. This one just might steal the show at your next cookout!

Have you had Mexican street corn (aka, elote) before? It's basically grilled fresh corn with a spicy mayo sauce. There's some cheese and butter in there somewhere, but they're easy to replace or just skip. I LOVE Mexican street corn, and by that I mean I love the original dish, and I really love applying the concept to other dishes like my street corn tacos and street corn dip. I'm so hooked on street corn, you might call me a street corner. (<— I deeply apologize for that one.)

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Today, I merged street corn with another summer favorite, vegan pasta salad, in what turned out to be pretty much the ultimate cool side dish.

My street corn pasta salad starts with fresh corn, although you can also use frozen. You'll blister it in a skillet, then mix it up with a creamy, zesty Mexican-spiced dressing, some diced red bell pepper, fresh cilantro, and scallions. And boy is it good! I couldn't stop eating spoonfuls from the bowl, so I'm confident it'll go quick at your next barbecue.

Ingredients You'll Need

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!

Pasta. I like rotini for my pasta salad, but other small shapes work too, like penne, farfalle, or even orzo.
Vegan butter. Look for this near the regular butter in the refrigerated section of the grocery store.
Corn. Use fresh summer corn if you can — it's the best! Otherwise, frozen can be subbed when fresh isn't in season.
Garlic.
Vegan mayonnaise.
Lime juice. Use freshly squeezed juice for the best flavor. You'll need the zest as well, so no excuses!
Olive oil. Feel free to use another cooking oil if you'd like.
Spices. You'll just need chili powder, ground cumin, and smoked paprika.
Lime zest.
Salt & pepper.
Red bell pepper. Feel free to use a different bell pepper color.
Fresh cilantro.
Scallions.

How It's Made

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

Step 1: Cook the pasta. Start with this and work on the other steps while it cooks. Just follow the package directions and drain it into a colander when it's done.

Step 2: Cook the corn. Cook the kernels in a large skillet in vegan butter over medium-high heat. Avoid constant stirring — you want to let them sit for a minute or two at a time to brown and blister. Once you see that happening, add the garlic and cook it with the corn for about a minute. Transfer it to a plate to cool when done.

Step 3: Make the dressing. Mix your vegan mayo, lime juice, olive oil, spices, lime zest and salt in a large bowl. Feel free to give it a taste and make adjustments at this stage.

Step 4: Mix. Add the pasta to the bowl with the dressing, along with your cooked corn, diced bell pepper, chopped cilantro, and scallions. Stir it up, give it a taste, and add some more salt and black pepper if you'd like.

Step 5: Serve. You can let the salad cool to room temperature and serve (it won't take long), or cover the bowl and chill for later. It will keep for about 4 days in an airtight container in the fridge.

Variations

Spicy street corn salad. Add some cayenne pepper or your favorite hot sauce to the dressing. You could also mince up a jalapeño pepper and cook it with the garlic.
Add vegan cheese. Since traditional street corn is made with cheese, I see no reason not to include it here, if that's your thing. Vegan feta crumbles would be a good choice!
More stir-ins. Go ahead and get creative! Try adding beans, fresh veggies like carrots, celery, or broccoli, or even meat substitutes.

More Vegan Pasta Salad Recipes

📖 Recipe

Street Corn Pasta Salad

Course Side

Cuisine American, Mexican-inspired

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 377kcal

Author Alissa Saenz

Ingredients

12 ounces dried rotini pasta
2 tablespoons vegan butter
4 cups fresh corn kernels (or frozen, see Note)
2 garlic cloves, minced
½ cup vegan mayonnaise
3 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon smoked paprika
1 teaspoon salt
1 teaspoon lime zest
1 medium red bell pepper, diced
½ cup chopped fresh cilantro
¼ cup chopped scallions
Salt and pepper, to taste

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil and add the pasta. Cook the pasta according to the package directions, then drain it into a colander when done.
While the pasta cooks, melt the vegan butter in a large skillet over medium-high heat. Once the butter melts, add the corn. Cook the corn for about 4 minutes, letting it sit undisturbed for a minute or two, then stirring, until the kernels begin to brown and blister. Add the garlic to the skillet and cook it with the corn for about 1 minute, until very fragrant. Remove the skillet from heat and move the corn to a plate or bowl to cool slightly.
Whisk the mayo, lime juice, olive oil, chili powder, cumin, smoked paprika, lime zest, and salt together in a large bowl.
Add the pasta, corn (it's fine if it's still warm), bell pepper, cilantro, and scallions. Stir to combine and season with additional salt and pepper to taste.
Serve at room temperature or cover the bowl and chill.

Notes

If using frozen, thaw it completely, and cook it only for about 2 minutes in step 2, since frozen corn is sold partially cooked.

Nutrition

The post Street Corn Pasta Salad appeared first on Connoisseurus Veg.

Vegan Sopa de Lima

Alissa Saenz — Mon, 10 Aug 2026 11:00:00 +0000

This vegan spin on traditional Mexican sopa de lima skips the meat in favor of hearty, savory mushrooms simmered in a lightly spiced, tangy lime-infused broth with fire-roasted tomatoes and hominy. Topped with crispy baked tortilla strips, it's a refreshing, flavor-packed bowl of soup that's perfect any time of year!

I'm that person who is always looking for an excuse to make soup in the summer. Don't get me wrong: nobody needs an excuse. Do what you want! But, it's kind of nice to be like, "Oh, it's a thousand degrees out, but I have to do something with these veggies from the garden!" That's where summery soups like zucchini soup, vegan corn chowder, and cucumber gazpacho come in. And now, my new favorite — vegan sopa de lima.

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Sopa de lima is a traditional soup from Mexico's Yucatán Peninsula. It's known for its tangy lime broth, warming spices, and crispy tortilla strips. And no, this soup doesn't actually feature summer veggies, unless you count the cilantro. And it's seasoned with cinnamon and cloves. I know, so far it sounds a little cozy for August... but then there's the broth. It's light, zesty, and a little smoky, and it just makes this soup feel summery. Trust me. The flavor combination might sound unusual, but it'll blow you away.

In place of meat, we're using finely sliced oyster mushrooms, which keep the soup feeling a bit lighter and more suited to summer. Hominy makes the soup substantial enough for a meal, and crispy tortilla strips make it fun to eat and totally addictive.

Ingredients You'll Need

Olive oil. If you have another neutral high-heat oil on hand, feel free to use it.
Pearl oyster mushrooms. Slice them into very thin strips so they resemble shredded chicken in the finished soup. If your grocery store doesn't carry them, try an Asian market. Shiitakes can be substituted, but the texture will be a bit different.
Onion.
Green bell pepper.
Hungarian wax pepper. You can also use a fresh banana pepper if needed. Both varieties have a bit of heat, so feel free to omit them for a milder version of the dish.
Tomato paste.
Garlic.
Whole spices. You'll need a cinnamon stick, whole cloves, and bay leaves. If absolutely needed, you can substitute half a teaspoon of cinnamon and a pinch of cloves. Bay leaves are only available whole, so no substitutes there!
Dried oregano.
Vegetable broth.
Hominy. These are alkalized corn kernels, which are a star ingredient in my vegan pozole, and they're delicious! It's not a traditional ingredient in sopa de lima, but it's a great way to bulk up this vegan version. Most grocery stores carry hominy in the international aisle. Thawed frozen corn can work as a substitute, but the flavor and texture will be very different.
Fire-roasted diced tomatoes. These will add lots of smoky flavor. Regular old diced tomatoes will do in a pinch.
Lime juice. Use freshly squeezed for the best flavor.
Orange juice. This doesn't necessarily need to be freshly squeezed, but check the ingredients if using store-bought orange juice — some brands contain animal-derived additives.
Lime zest.
Fresh cilantro.
Salt and pepper.
Corn tortillas. You'll use these to make your tortilla strips. Flour tortillas won't work. For a quick and easy shortcut, top your soup with broken tortilla chips instead.

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 mushrooms. Heat some of your oil in a pot, then add your thinly sliced oyster mushrooms. Cook them until they're tender and starting to brown. Remove them from the pot when they're done.

Step 2: Cook the peppers and onion. Add diced onion, green bell pepper, and Hungarian wax pepper (or banana pepper) to the pot. Cook the vegetables until they're softened, stirring occasionally.

Step 3: Cook tomato paste and aromatics. First, add your tomato paste and cook it with the veggies until it starts to darken. Stir frequently to prevent burning. Next, add your minced garlic, cinnamon stick, cloves, and oregano. Cook the mixture for about another minute.

Step 4: Simmer. Add your broth, tomatoes, bay leaves, hominy, and cooked mushrooms to the pot. Crank up the heat and bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.

Step 5: Make the tortilla strips. Slice your tortillas into thin strips, lightly oil each side, arrange them on a baking sheet, and sprinkle them with salt. Bake them in a 400°F oven for 8 to 10 minutes, until they're crispy. Let them cool while you finish up the soup.

Step 6: Finish the soup. Take the pot off the heat, then hunt down the cinnamon stick and bay leaves and remove them. Stir in your lime juice, orange juice, zest, and cilantro. Season the soup with some salt and pepper to taste.

Step 7: Serve. Ladle your vegan sopa de lima into bowls, then top each one with some tortilla strips. Feel free to pile on any additional toppings you like, such as sliced avocado, radishes, cashew cream, or shredded vegan cheese. Dig in and enjoy!

Variations

Add beans. To make this soup extra hearty, throw in a can or two of black beans, pinto beans, kidney beans, or pretty much any variety you like.
Add protein. Throw in some seitan, pan-fried tofu, or your favorite vegan meat alternative.
Add veggies. You can use just about anything. Cabbage, cauliflower, carrots, zucchini, or spinach all work well.

Frequently Asked Questions

Is this soup gluten-free?

Yes! The recipe includes no gluten-containing ingredients.

Is this recipe spicy?

It can be. Hungarian wax peppers can vary quite a bit in heat level, but are generally relatively mild, as far as chili peppers go. Feel free to omit it if you want a version that's guaranteed to have no heat.

What does sopa de lima taste like?

It's very tangy and a bit smoky. The warming spices like cinnamon and cloves add a very mild flavor that might not be initially obvious, but provides a gentle, warming contrast to the bright, citrusy notes.

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

Store any leftover soup in an airtight container in the fridge, where it will keep for about 4 days. The tortilla strips can be stored in an airtight container at room temperature for a week or two.

More Mexican-Inspired Soup

📖 Recipe

Vegan Sopa de Lima

Course Soup

Cuisine American, Mexican

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 284kcal

Author Alissa Saenz

Ingredients

3 tablespoons olive oil, divided
12 ounces pearl oyster mushrooms, cut into very thin strips
1 medium onion, diced
1 green bell pepper, diced
1 Hungarian wax pepper or banana pepper, diced
2 tablespoons tomato paste
5 garlic cloves, minced
1 cinnamon stick
3 whole cloves
1 teaspoon dried oregano
6 cups vegetable broth
2 bay leaves
1 (15 ounce/425 gram) can hominy, drained and rinsed
1 (14 ounce/397 gram) can diced fire roasted tomatoes
¼ cup freshly squeezed lime juice
2 tablespoons orange juice
1 teaspoon lime zest
½ cup chopped fresh cilantro
Salt and pepper, to taste

For the Tortilla Strips

10 corn tortillas
Olive oil, for brushing or spraying
Salt, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with 2 tablespoons of the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 10 minutes, stirring every 2 to 3 minutes, until they're tender and lightly browned. Remove the mushrooms from the pot and transfer them to a plate.
Add the remaining tablespoon of oil to the pot, then add the onion, bell pepper, and Hungarian wax pepper. Cook the vegetables for about 5 minutes, until they start to soften.
Add the tomato paste and cook it while stirring constantly for about 2 minutes, until it darkens a bit, then add the garlic, cinnamon stick, cloves, and oregano. Cook the mixture for about 1 minute longer, stirring constantly, until very fragrant.
Stir in the broth, bay leaves, hominy, and fire-roasted tomatoes. Return the mushrooms to the pot. Raise the heat and bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
Make the tortilla strips while the soup simmers. Preheat the oven to 400°F. Cut the tortillas into thin strips. Brush or lightly spray both sides of the strips, arrange them on a baking sheet, and sprinkle them lightly with salt. Bake the strips until crispy and lightly browned, about 8 to 10 minutes. Place the baking sheet on a cooling rack when done.
Once the soup has finished simmering, remove the pot from the heat. Remove the bay leaves and cinnamon stick, then stir in the lime juice, orange juice, lime zest, and cilantro. Season the soup with salt and pepper to taste.
Ladle into bowls, top with tortilla strips, and serve.

Nutrition

The post Vegan Sopa de Lima appeared first on Connoisseurus Veg.

Vegan Butter Pecan Ice Cream

Alissa Saenz — Fri, 07 Aug 2026 11:00:00 +0000

This vegan butter pecan ice cream is made with a creamy vanilla base studded with toasted pecans and infused with buttery brown sugar flavor. It's rich, nutty, and packed with classic butter pecan flavor in every scoop.

What was your favorite ice cream flavor growing up? Based on my highly scientific research conducted on my Facebook page, there's a good chance it was butter pecan. Now, I'm going to be totally honest: it wasn't mine. Not because it's not good! I was just a sucker for chocolate as a kid (hang in there if you were too). But I dutifully got to work with my ice cream maker, and now I get what all the fuss is about. This vegan butter pecan ice cream is scrumptious!

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I don't know why I ever doubted it. After all, I'm already a big fan of pecan desserts like vegan pecan pie and vegan pecan shortbread. But this ice cream might be the ultimate pecan treat, with its rich vanilla base, buttery flavor, toasted pecans, and hint of brown sugar. Consider me officially on team butter pecan.

You will need an ice cream maker for this one, so gear up and get ready to swoon!

Ingredients You'll Need

Non-dairy milk. Use a variety of milk you'd normally use for drinking. Almond, soy, and cashew are all great options. My guide to dairy-free milk can help if you need some guidance.
Cornstarch. Butter pecan ice cream is often made custard style, meaning with eggs. Cornstarch is one of my favorite vegan egg substitutes for baking, and it just happens to work great in custard-style ice creams as well, just like this one!
Vegan butter. Look for brands like Earth Balance and Miyoko's in the refrigerated section, near the regular butter.
Pecans.
Brown sugar. Use organic brown sugar, since conventional brown sugar is often processed using animal bone char.
Coconut cream. This is sold in cans, near the coconut milk at the store.
Sugar. This also should be organic.
Corn syrup. This helps not only sweeten your vegan ice cream, but also prevents it from getting too hard in the freezer.
Rum. Or another liquor. This is optional, but it's another element that keeps the ice cream scoopable and not rock solid.
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: Make the cornstarch slurry. Start by stirring your cornstarch into your chilled non-dairy milk until the cornstarch fully dissolves. This is your thickener. Set it aside for now.

Step 2: Toast the pecans. Melt a bit of vegan butter in a pot, then add chopped pecans. Toast them for a few minutes, stirring frequently, until they start to darken and give off a nutty aroma. Take them out of the pot and move them to a plate.

Step 3: Cook the brown sugar and butter. Add some more vegan butter to the pot, as well as your brown sugar and salt. Cook the mixture at a low simmer for a few minutes.

Steps 4 & 5: Cook the base. Whisk in your coconut cream, sugar, and corn syrup, followed by the cornstarch slurry. Heat the mixture to a simmer while whisking frequently, then let it cook for about a minute more. It'll thicken just a bit.

Step 6: Let it cool. Your ice cream base needs to cool completely before churning. I like to place the pot in a cool water bath, but this is optional. Either way, make sure to give it a whisk occasionally to prevent it from forming a skin.

Steps 7 & 8: Churn. Once your vegan ice cream base is cool, whisk in the rum (if using), then transfer the mixture to your ice cream maker and churn it according to the manufacturer's directions. It'll take about 25 minutes to reach a consistency similar to soft-serve. At this point, you can add the pecans and churn for 3 more minutes to mix them in.

Steps 9 & 10: Pack, freeze, and serve. Transfer the ice cream to storage containers and freeze it until fully frozen. You'll then want to let it sit out for a few minutes before scooping — homemade vegan ice cream can freeze a bit firmer than conventional stuff and needs some time to soften.

Frequently Asked Questions

Is this recipe gluten-free?

Yes! The recipe includes no gluten-containing ingredients.

Can I use the ice cream base to create other flavors?

Absolutely! You can omit the pecans, and even omit the brown sugar butter mix for a great basic vanilla ice cream. Enjoy it on its own, or mix in nuts, vegan marshmallows, chocolate chips, peanut butter, or whatever you love in your ice cream.

Can I eat this straight from the ice cream maker?

Yup! It'll be much softer, but if you're a fan of soft serve ice cream, then go for it!

How long will my vegan butter pecan ice cream keep in the freezer?

For the best flavor and texture, I recommend enjoying it within two to three weeks of churning.

More Cool Vegan Summer Treats

📖 Recipe

Vegan Butter Pecan Ice Cream

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Freeze time 4

Total Time 4 40

Servings

Calories 504kcal

Author Alissa Saenz

Equipment

1 Ice cream maker

Ingredients

2 cups unflavored and unsweetened non-dairy milk, chilled
3 tablespoons cornstarch
5 tablespoons vegan butter, divided
1 ¼ cups chopped shelled pecans
2 tablespoons organic brown sugar
½ teaspoon salt
2 (14 ounce/397 gram) cans coconut cream
¾ cup organic granulated sugar
¼ cup corn syrup
1 ½ tablespoons rum, or another liquor (optional, helps keep the ice cream scoopable)
1 tablespoon vanilla extract

US Customary - Metric

Instructions

Whisk the chilled non-dairy milk and the cornstarch together in a small bowl or container. Set it aside.
Melt one tablespoon of the vegan butter in a medium pot over medium heat, then add the pecans. Toast the pecans in the butter for 3 to 4 minutes, stirring frequently to avoid burning, until they've darkened slightly and smell nutty. Remove the pecans from the pot and transfer them to a plate.
Add the remaining 4 tablespoons of vegan butter to the pot, along with the brown sugar and salt. Stir and heat the butter and brown sugar until they melt, then come to a low simmer. Reduce the heat to low and let the mixture simmer for 3 minutes, stirring constantly.
Whisk the coconut cream, sugar, and corn syrup into the pot with the brown sugar mixture. Give the cornstarch mixture a quick stir to distribute any cornstarch that has settled, then add that to the pot as well. Raise the heat and bring the mixture to a simmer while whisking frequently. You may see some bits of caramelized brown sugar in the mix — they will dissolve eventually.
Once the mixture comes to a simmer, let it cook for about a minute longer, just until thickened slightly. Remove the pot from heat and whisk in the vanilla.
Let the mixture cool completely, giving it an occasional whisk to prevent a skin from forming (Note 1).
Whisk in the rum, then transfer the mixture to your ice cream maker and churn according to the manufacturer's directions until creamy and partially frozen, but not yet solid, about 25 minutes. You want the consistency to be similar to soft serve.
Add the toasted pecans and churn about 3 minutes longer, until evenly distributed.
Transfer the ice cream to containers and freeze until fully set.
Let the ice cream sit out for 10 to 15 minutes before scooping, or warm it up for a few seconds in the microwave (Note 2).

Notes

You can place the pot in a cold water bath to speed up cooling, if desired.
Homemade vegan ice cream will generally be firmer than store-bought, due to the lack of additives. Plan ahead so you have plenty of time for it to reach an easily scoopable state.
This recipe makes about 1 ½ quarts of ice cream.

Nutrition

The post Vegan Butter Pecan Ice Cream appeared first on Connoisseurus Veg.

Shredded Tofu Barbecue Sandwiches

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

These shredded tofu barbecue sandwiches are going to be your new favorite weeknight comfort food! The tofu gets shredded, seasoned, then baked, giving it just the right texture before adding sweet and tangy barbecue sauce. Serve it on soft buns with crunchy slaw and pickles for the ultimate vegan barbecue sandwich.

Shredded tofu is my new favorite thing. I've already shared a recipe for shredded tofu stir-fry, but that's just the beginning. Shredded tofu has a great texture for replacing shredded meat, so there are endless ways to use it. Barbecue was an obvious choice. If you grew up eating shredded meat in barbecue sauce on buns, you're going to love this!

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I've done barbecue tofu sandwiches before, as well as pulled jackfruit sandwiches. But shredded barbecue tofu sandwiches have the best of both. On the one hand, you've got hearty, protein-packed tofu, making the filling satisfying in a way that jackfruit just can't. You also get that amazing shredded texture you might not have thought was possible with tofu.

Best of all, these sandwiches are incredibly easy to make. Just toss the shredded tofu with a few seasonings, spread it onto a baking sheet, bake it until lightly crisp, then stir in your favorite barbecue sauce. That's it! You'll end up with a saucy, smoky sandwich that's perfect for summer dinners.

Ingredients You'll Need

Super-firm tofu. Super-firm tofu will be the easiest variety to shred and will have the best texture when baked. Extra-firm can be substituted, but will need to be pressed first.
Soy sauce. Tamari and liquid aminos are a couple of options if you need a substitute.
Vegetable oil. Any neutral high-heat oil will work, such as peanut, corn, or avocado oil.
Liquid smoke. Look for this near the barbecue sauce or condiments at the grocery store.
Spices. You'll just need smoked paprika, onion powder, garlic powder, and ground cumin.
Barbecue sauce. I'm partial to my homemade vegan barbecue sauce, but store-bought is totally fine as well! Just make sure to check the ingredients for things like honey if using store-bought.
Sandwich buns.
Toppings. I love serving these sandwiches with my vegan coleslaw and dill pickle slices, but feel free to get creative with the toppings!

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: Get ready. Preheat your oven to 400°F so it's hot and ready when you're done prepping the tofu.

Step 2: Shred the tofu. Use the coarse side of a box grater to shred the whole block.

Steps 3 & 4: Season and bake. Place the tofu on a baking sheet and add soy sauce, oil, liquid smoke, and your spices. Toss the tofu to get it nicely coated, spread it out, and pop it into the oven until it's darkened and crispy around the edges.

Steps 5 & 6: Sauce the tofu. Add your barbecue sauce and toss again to coat the tofu with the sauce. Bake the tofu for 5 more minutes to heat and thicken the sauce.

Step 7: Serve. Pile the tofu onto buns and pile your toppings onto the tofu. Grab plenty of napkins, then devour!

Variations

Ditch the bun. You can serve the shredded barbecue tofu in all kinds of ways! Stuff it into tacos, wraps, pile it on a salad, or just serve it as a main dish with sides like vegan cornbread and vegan potato salad.
Spicy barbecue. Add cayenne pepper or your favorite hot sauce to taste.
Make it gluten-free. Use gluten-free buns and replace the soy sauce with gluten-free tamari.

More Vegan Barbecue Recipes

📖 Recipe

Shredded Tofu Barbecue Sandwiches

Course Sandwich

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 400kcal

Author Alissa Saenz

Ingredients

1 (16 ounce/454 gram) package super-firm tofu, drained
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 teaspoon liquid smoke
2 teaspoons smoked paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
¾ cup vegan barbecue sauce
4 sandwich buns

Optional Toppings

Vegan coleslaw
Dill pickle slices

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Use a box grater to coarsely shred the block of tofu. Some of it will crumble, and this is fine.
Spread the shredded tofu on a baking sheet, then drizzle it with the soy sauce, oil, and liquid smoke, and sprinkle it with the smoked paprika, onion powder, garlic powder, and cumin. Use your hands to toss the tofu and seasonings until everything is evenly distributed, then arrange the tofu in an even layer.
Bake the tofu for about 20 minutes, until darkened and a bit crispy around the edges.
Pour the barbecue sauce over the tofu, then gently toss it using a spatula or your hands (carefully — the tofu is hot), until evenly coated.
Return the tofu to the oven for about 5 minutes, just to heat up the sauce and thicken it a bit.
Pile the tofu onto the buns and add your favorite toppings. Serve and enjoy!

Notes

Nutrition information does not include toppings.

Nutrition

The post Shredded Tofu Barbecue Sandwiches appeared first on Connoisseurus Veg.

Avocado Sushi

Alissa Saenz — Fri, 24 Jul 2026 13:38:47 +0000

Homemade avocado sushi is so simple, but so good! With creamy avocado slices wrapped in sticky sushi rice and nori, every bite is satisfying and full of fresh flavor. It's also one of the easiest sushi variations you can make, so it's perfect whether you're a sushi beginner or just an avocado lover!

Have you ever made your own sushi? This avocado sushi is a great place to start! It's about as simple as can be. The filling requires minimal prep and no cooking, it's made with just one ingredient, and it's incredibly easy to work with. And it's still absolutely delicious! You really can't go wrong with avocado, but wrap it up in seasoned sticky rice and nori, and it's pure heaven.

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If the answer is no, don't worry — I'll guide you through the process step by step. It's much easier than you might think.

If you're already a sushi pro, you'll love this one for the simple pleasure of biting into creamy avocado wrapped in sticky sushi rice and nori. It's a classic and is always delicious. And if you're looking for some more ambitious sushi recipes to try along with this on your next sushi night, check out my sesame shiitake sushi, spicy eggplant sushi, roasted sweet potato sushi, smoked tofu and veggie sushi, peanut avocado sushi, and vegan cream cheese and veggie sushi.

Ingredients You'll Need

Sushi rice. Don't use any old rice for your sushi. Sushi rice is short-grain and gets very sticky when cooked, so your sushi will hold together. Most stores carry it in the international aisle.
Rice vinegar. This is the main seasoning for the rice, and it's also available in the international aisle.
Salt.
Sugar. Use organic granulated sugar to keep the recipe vegan, since conventional sugar is often processed using animal bone char.
Nori. These thin seaweed sheets are used to wrap the sushi. Look for them in the international aisle.
Avocados. Look for avocados that are ripe, but not overripe. They should give slightly when pressed with your finger.
Toasted sesame seeds.
Accompaniments. Serve your avocado sushi with soy sauce, wasabi paste, and pickled ginger.

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!

Cook the rice. Start by soaking your rice in water for 20 minutes. Drain it, then place it in a saucepan with water, rice vinegar, salt, and sugar. Bring it to a boil over medium heat, then lower the heat to a simmer and cover the pot. Let it cook for 20 minutes, or until the water has all been absorbed. Let it sit with the lid on for 10 minutes, then remove the lid and fluff the rice with a fork.

Fill and roll. Lay down your bamboo mat and place a sheet of nori on top of it. Spread half of your rice in a thin layer over the nori, wetting your hands occasionally to prevent the rice from sticking to them. Place half of your avocado slices in a strip, about an inch from the edge closest to you, then fold the nori over the filling, tuck and roll until you get to the end.

Repeat the process to make a second roll.

Tip: If you're new to rolling, check out this quick video for a visual guide on the process.

Slice and serve. Use a large, sharp knife to cut each roll into eight pieces. Keep a wet cloth handy, and use it to wipe the blade clean between cuts. Once the sushi is sliced up, sprinkle the pieces with sesame seeds, then serve it immediately with soy sauce, wasabi paste, and pickled ginger.

Tip: Craving sushi but not feeling like rolling? Try my sushi bowls!

Variations

Add veggies. Add some texture variation to your avocado rolls by adding some matchstick-cut veggies such as carrots, cucumbers, or bell peppers.
Add aromatics. Lay a few pieces of scallions or chives down next to your avocado filling before rolling.
Uramaki roll. Uramaki is a sushi roll with the rice on the outside and the nori inside. You can absolutely do it with this avocado roll! Check out this quick video demo to see how it's done.
Brown rice sushi. You can make this recipe with brown rice, as long as it's brown sushi rice.

Frequently Asked Questions

Is this recipe gluten-free?

It can be! Just replace the soy sauce with gluten-free tamari.

Can I make this recipe in advance?

I don't recommend it. In general, sushi is best served the day it's made. With avocado sushi in particular, the avocado will likely turn brown over time (although it's still safe to eat). That said, if you do end up with leftovers, they'll keep in an airtight container in the fridge for up to 2 to 3 days.

Can I make this without a bamboo mat?

You can, although I recommend getting one, since they're cheap and make the process much easier. If you have a sushi hankering today and don't have a mat on hand, you can try improvising with a kitchen towel or parchment paper.

What to Serve with Avocado Sushi

📖 Recipe

Avocado Sushi

Course Appetizer, Entree, Main

Cuisine American, Japanese

Prep Time 15

Cook Time 20

Soak Time 20

Total Time 55

Servings

Calories 476kcal

Author Alissa Saenz

Equipment

Sushi mat

Ingredients

For the Rice

⅔ cup sushi rice
¾ cup water, plus more for soaking
1 ½ tablespoons rice vinegar
¾ teaspoon salt
½ teaspoon organic granulated sugar

For Assembly

2 nori sheets
2 small avocados, sliced into strips
Toasted sesame seeds

For Serving

Soy sauce
Wasabi paste
Pickled ginger

Instructions

Place the rice into a small saucepan and cover it with water. Let the rice soak for 20 minutes, then drain the water and return the rice to the pot.
Add the ¾ cup of water, rice vinegar, salt, and sugar, then stir and place the pot over medium heat. Bring the water to a boil, then lower the heat, cover the pot, and let it simmer for 20 minutes, until the water has been absorbed.
Remove the pot from the heat. Leave the pot covered and let it sit for 10 minutes, then uncover and fluff with a fork.
Fill a small bowl with water to keep nearby when you roll the sushi.
Place a sheet of nori on a bamboo mat, then spread half the rice in an even layer over the nori, wetting your fingers occasionally with the water to prevent sticking.
Arrange half of your avocado slices in a strip over the rice, about an inch from the edge of the nori closest to you.
Tuck the edge of the nori closest to you over the filling, then continue rolling, using the mat to keep the roll tight. See Note. Repeat the rolling process using the other nori sheet and the rest of your rice and avocado.
Use a large, sharp knife to slice each roll into 8 pieces, wiping the knife clean with a wet cloth between cuts.
Sprinkle the sushi with sesame seeds, then serve immediately with soy sauce, wasabi paste, and pickled ginger. Enjoy!

Notes

Check out this quick video demo if you need help rolling.

Nutrition

The post Avocado Sushi appeared first on Connoisseurus Veg.