Ingredients You'll Need

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!

Frequently Asked Questions

More Vegan Frozen Treats

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!

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.

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

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Vegan Beer-Battered Fish Tacos

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.

Course Entree, Main

Cuisine American, Mexican-inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Inactive Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4

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

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

Nutrition

Serving: 2tacos | Calories: 733kcal | Carbohydrates: 62g | Protein: 17g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1644mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 5mg

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

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. 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 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

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Vegan Sopa de Lima

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!

Course Soup

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

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

Serving: 1.5cups | Calories: 284kcal | Carbohydrates: 46g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1362mg | Potassium: 513mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1135IU | Vitamin C: 38mg | Calcium: 92mg | Iron: 3mg

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.

• 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

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 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

More Cool Vegan Summer Treats

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.

• 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

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Shredded Tofu Barbecue Sandwiches

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.

Course Sandwich

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

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

Serving: 1sandwich | Calories: 400kcal | Carbohydrates: 58g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 1421mg | Potassium: 355mg | Fiber: 2g | Sugar: 24g | Vitamin A: 616IU | Vitamin C: 0.5mg | Calcium: 68mg | Iron: 13mg

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.

• 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.

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

What to Serve with Avocado Sushi

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Avocado Sushi

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!

Course Appetizer, Entree, Main

Cuisine American, Japanese

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Soak Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 2

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

Calories: 476kcal | Carbohydrates: 64g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 893mg | Potassium: 788mg | Fiber: 12g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 2mg

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.

• Crushed tomatoes. These are the base for your pizza sauce. Tomato puree will also work.
• Garlic.
• Sugar. Use organic granulated sugar, since conventional sugar is often processed using animal bone char.
• Dried oregano.
• Salt.
• Crushed red pepper flakes. These will add a touch of heat. Skip them if you prefer.
• Vegetables. You'll be using zucchini, yellow summer squash, red bell pepper, and red onion for topping. But feel free to get creative and swap these out with your favorites.
• Olive oil.
• Salt and pepper.
• Pizza dough. You can keep things easy and use store-bought dough, or try my whole wheat pizza dough recipe.
• Cornmeal.
• Shredded vegan mozzarella cheese. I haven't tried this recipe with the pourable vegan mozzarella, but I bet it would be great.
• Fresh basil.
• Vegan Parmesan.

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 sauce. Combine your crushed tomatoes, minced garlic, sugar, oregano, salt, and crushed red pepper flakes in a small saucepan, then simmer it for about 10 minutes. It'll thicken up just a bit.

Step 2: Preheat the grill. Oil the grates and heat it to medium while the sauce simmers.

Step 3: Grill the vegetables. Make sure to slice them pretty thick, then brush them with olive oil and grill them until they're just a bit charred. Remove them from the grill and move them to a plate when they're done. Sprinkle them with some salt and pepper.

Step 7: Flip and top. Flip your crust over, then cover it with the sauce, vegan mozzarella, and grilled veggies. Grill it for a few minutes longer to finish the crust and soften up the cheese.

Step 8: Finish and serve. Take your pizza off the grill and optionally top it with a sprinkle of vegan Parm and fresh basil. Slice it up and devour!

Variations

• Veggie swaps. Replace the vegetables with your favorite grilling veggies. Try sliced eggplant, portobello mushrooms, asparagus, or even tomatoes. Get creative and have fun.
• Add protein toppings. Tempeh bacon, vegan pepperoni, and smoked tofu are all great on grilled pizza.
• Skip the cheese. I love a good no-cheese pizza, and this one is killer with just sauce and grilled veggies.
• Get creative. Once you've got the grilled pizza process down, do what you like. Try different sauces, vegan cheeses, or add toppings like olives, roasted red peppers, or even pineapple (I don't judge).

More Vegan Grilled Main Dishes

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.

• Sugar. We're using organic sugar to keep the recipe vegan. Conventional sugar is often processed using animal bone char.
• Flour. I've only tested this recipe using all-purpose wheat flour, so I can't make any promises if you use another variety.
• Non-dairy milk. Use any type of plant milk you'd normally drink, such as soy, almond, or oat. Read my guide to dairy-free milks if you need help choosing one.
• Coconut milk. This will add some richness to your filling. Stick with the full-fat variety, sold in cans.
• Vegan butter. Look for this in the refrigerated section of your store, usually near the regular butter.
• Vegetable shortening. This can be swapped with more vegan butter in a pinch, but shortening helps stabilize the filling, so I recommend using it if possible.
• Vanilla extract.
• Ground flaxseed. You'll be mixing this with some non-dairy milk to make a flax egg, one of my favorite vegan egg substitutes for baking.
• Cocoa powder. Use unsweetened.
• Espresso powder. This will enhance the chocolate flavor of the cakes without making them taste like coffee. It's optional, but totally worth it!
• Baking powder.
• Baking soda.
• Salt.

How They're Made

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

Make the roux. This is the thickener for your filling. You'll want to make it first, since it needs time to cool. Whisk your flour, sugar, non-dairy milk, and coconut milk together, then bring the mixture to a simmer over medium heat. It'll thicken up quickly. Take it off the heat and let it cool. You'll want to either cover it directly with plastic wrap, or whisk it occasionally to prevent a skin from forming.

Make the batter. Mix your flax egg (non-dairy milk and ground flaxseed), and let it sit for a few minutes, while you mix the dry ingredients (flour, cocoa, optional espresso powder, baking powder and soda, and salt). Once the flax egg is ready, use an electric mixer to cream it together with room-temperature vegan butter, sugar, and vanilla. Drizzle in the remaining non-dairy milk, then beat in the dry mixture, a bit at a time. The batter will be thick and fluffy — somewhere between typical cake batter and cookie dough.

Shape the batter. Drop the batter in rounds on parchment-lined baking sheets. A cookie scoop is great for this!

Bake. Bake until the cakes have spread and puffed up. Gently press the top of one to test for doneness — it should spring back.

Tip: It can be challenging to get your batter scoops perfectly round, even with a cookie scoop. Don't worry, though! These cakes are surprisingly forgiving and will round out a bit during baking.

Enjoy. Your vegan whoopie pies are ready! Be sure to chill them if you won't be serving them right away. The filling can soften up quite a bit, particularly during the warmer months of the year.

Variations

• Filling swaps. I really love the ermine filling for these pies, because it's not overly sweet. But that said, really any vegan frosting will work. Try my vegan cream cheese frosting, vegan vanilla buttercream frosting, or vegan chocolate frosting.
• Filling coatings. Once your pies are assembled, roll the edges in chopped nuts, mini chocolate chips, sprinkles, or any fun coatings you like.
• Flavor the filling. Add a little flavor extract, such as almond, coconut, peppermint, or maple.

Shelf-Life & Storage

Store your vegan whoopie pies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. The cakes can stick together, so store them in a single layer or separate stacked layers with sheets of parchment paper. If frozen, thaw them overnight in the refrigerator or let them sit at room temperature for about 30 minutes before serving.

More Nostalgic Vegan Treats

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.

• Noodles. You can really use any variety of noodles here, as long as they're vegan. I recommend wheat noodles, and I developed the recipe with ramen noodles. Lo mein and yakisoba noodles are fine (check the ingredients for eggs), and even spaghetti will work in a pinch.
• Kecap manis. This is an Indonesian sweet soy sauce. You can buy it in an Asian market or online, and I've included a link in the recipe card. A mix of regular soy sauce with some sugar will work if you can't find kecap manis.
• Lime juice. Stick with freshly squeezed lime juice for the best flavor.
• Sambal oelek. This is an Asian chili paste that a lot of regular supermarkets carry in the international aisle. You can also get it in an Asian market, or substitute sriracha if needed.
• Peanut butter. Stick with peanut butter that's natural (runny) and creamy (not chunky). This will give your sauce the best texture and flavor.
• Soy sauce.
• Water.
• Vegetable oil. Any neutral high heat oil will work, such as peanut, canola, or avocado oil.
• Tempeh.
• Green cabbage. Red cabbage is fine, if you prefer it.
• Red bell pepper.
• Garlic.
• Cherry tomatoes. Feel free to dice up a large tomato instead.
• Cucumber.
• Scallions.
• Cilantro.

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 and 2: Prepare. Start your noodles — you'll just cook them until al dente. Mix the kecap manis, lime juice, and sambal oelek in a small bowl. You'll add the rest of the sauce ingredients later.

Steps 3-5: Prepare and cook the tempeh. Slice the block into thin strips while you heat some oil in a skillet. Add your tempeh strips to the skillet and cook them for a few minutes on each side, until golden. Pour the sauce over them and cook them about 2 minutes longer, until the sauce is thick and caramelized on the tempeh. Remove them from the skillet.

Tip: If you normally find tempeh too bitter for your taste, try steaming it before cooking. This tutorial on how to steam tempeh will tell you exactly what to do.

Step 11: Finish and serve. Take the skillet off the heat, then split the noodles up among bowls. Add your tempeh, halved cherry tomatoes, and julienne-cut cucumber, then sprinkle everything with chopped scallions and cilantro. Dig in right away!

Variations

• Rice bowls. Instead of noodles, add some leftover cooked rice to the skillet in step 10. Do everything else exactly the same. You'll end up with a peanut-flavored fried rice base for the tempeh and veggies.
• Veggie swaps. Replace the cabbage and peppers with broccoli, cauliflower, asparagus, or snap peas. Replace the tomatoes and cucumbers with carrots, radishes, or fresh greens.
• Add toppings. The sky is the limit here! Add sliced avocado, chopped peanuts, toasted sesame seeds, chili crisp, or basically whatever sounds good to you.

You can prep everything completely in advance if you like, then just reheat and assemble before serving. Alternatively, mix the sauce, prep the veggies, mince the garlic, then just do the cooking parts of the recipe before serving.

More Tempeh Recipes

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📖 Recipe

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Sweet & Spicy Tempeh Peanut Noodle Bowls

These tempeh noodles are made with crispy, pan-fried tempeh strips smothered in a sweet-and-savory glaze, then served with a mix of fresh and stir-fried veggies over warm noodles in a light peanut sauce. They're hearty, comforting, and perfect for meal prep or easy weeknight dinners.

Course Entree

Cuisine American, Indonesian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Calories 668kcal

Author Alissa Saenz

Ingredients

• 6 ounces dried wheat noodles, such as ramen noodles

For the Sauce

• ¼ cup kecap manis (sweet soy sauce, Note 1)
• 2 tablespoons lime juice
• 2 teaspoons sambal oelek
• 2 tablespoons creamy natural peanut butter
• 1 tablespoon soy sauce
• 2 tablespoons water, or as needed

For the Bowls

• 2 tablespoons vegetable oil, divided, plus a dash more if needed
• 1 (8 ounce/227 gram) package tempeh
• 2 cups sliced green cabbage
• 1 cup sliced shallots
• 1 medium red bell pepper, sliced into strips
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ½ medium cucumber, julienned
• 2 scallions, chopped
• ¼ cup chopped fresh cilantro

US Customary - Metric

Instructions

• Bring a large pot of salted water to a boil. Add the noodles and cook them according to the package directions, until al dente. Drain them into a colander when they're done.
• Make the sauce while the noodles cook. First whisk together only the kecap manis, lime juice, and sambal oelek. You will add the other sauce ingredients later. Set the mixture aside for now.
• Place a large skillet over medium heat, then add 1 tablespoon of the oil. Swirl it around to coat the bottom of the skillet, then let the oil heat up for a minute.
• Cut the tempeh into about 18 thin strips (cut parallel to the short side), while the oil heats up.
• Add the tempeh strips to the skillet in a single layer. Cook them for about 4 minutes on each side, until golden brown and crispy. Carefully pour only about half of the sauce over the tempeh strips. Cook them for about 2 minutes longer, flipping once, until the sauce thickens and caramelizes on the tempeh strips. Remove the tempeh from the skillet and transfer it to a plate.
• Whisk the peanut butter and soy sauce into the remaining sauce, then thin the mixture with 2 tablespoons of water, or as much as you need to make it easily pourable.
• Add the remaining tablespoon of oil to the skillet and raise the heat to medium-high. Give the oil a minute to heat up, then add the shallots. Cook the shallots for about 4 minutes, stirring frequently, until they soften and begin to crisp around the edges. Remove the shallots from the skillet and transfer them to the plate with the tempeh.
• Add a dash more oil to the skillet if it seems dry, then add the cabbage and bell pepper. Cook the veggies for about 2 minutes, stirring constantly, until they brighten in color and become tender-crisp.
• Push the cabbage and pepper to the sides of the skillet, then add the garlic. Sauté the garlic for about 30 seconds, stirring constantly, until it becomes very fragrant.
• Add the cooked noodles and shallots to the skillet, then carefully pour the sauce over them. Cook the noodles and veggies in the sauce for 1 to 2 minutes, until everything is heated and the sauce clings to the noodles.
• Remove the skillet from heat. Divide the noodles among 3 bowls, then top the noodles with the tempeh, cucumber, and cherry tomatoes. Sprinkle each bowl with scallions and cilantro, then serve immediately.

Notes

1. If you can't find kecap manis, substitute 3 tablespoons of soy sauce and 1 tablespoon of organic granulated sugar.

Nutrition

Calories: 668kcal | Carbohydrates: 75g | Protein: 25g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 1910mg | Potassium: 890mg | Fiber: 5g | Sugar: 22g | Vitamin A: 1755IU | Vitamin C: 87mg | Calcium: 155mg | Iron: 6mg